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Indian receipe Pani Puri recipe, Pani Poori recipe, Gol Gappa - Indian snacks recipe Pani Puri recipe - Pani Puris, also commonly called 'Gol gappas' by Indians can be bought from Indian supermarkets or chaat shops in bags ready to be filled. If pani puri masala is not available, mix 1/4 tsp chilli powderr, 1 tsp cumin powder, 1 tsp kala namak, 1 tbsp tamarind pulp & a pinch of salt. Pani puri recipe Ingredients 250g Pani Puri or gol gappa 125g black chickpeas 100g steamed bean sprouts (lentils should just begin to sprout) - optional 125g potatoes, boiled and coarsely mashed 1 bunch of mint leaves 1/2 bunch of coriander leaves salt to taste 1/4 tsp chilli powder 6 tbsp pani poori masala mint chutney tamarind chutney Method Grind the mint and coriander leaves into a paste. Mix pani puri masala in 2 litres of cold water. Add mint and coriander paste and the ice cubes. Wash chick peas and soak overnight. Next day, boil in a pan or pressure cook with water and salt, until soft. Drain and keep aside. Add salt, chilli powder to the potatoes and mix in the chick peas and the bean sprouts, if using. Make a hole on one side in each gol gappa, and fill it with a teaspoon of the potato mixture. Top with a little mint and tamarind chutney. To eat, dip each gol gappa into the prepared water and eat. Manchurian recipe , Cauliflower manchurian - Indian Vegetarian Recipe Cauliflower Manchurian recipe Ingredients for preparation : 1 small Cauliflower, cut into flowerets 2 tbsp garlic paste 2 tbsp ginger paste 2 tsp red chilli powder 1/2 tsp turmeric powder 2 tbsp green chilli paste 1/2 bunch coriander leaves, chopped finely A pinch of saffron (or red coloring), dissolved in milk 2-3 green onions (scallions), chopped finely (If you cannot find green onions, you can substitute with white, ordinary onions) 1 1/2 teaspoon of garlic, chopped 2 tsp soya sauce 1 1/2 tablespoon of cornflour , dissolved in water 1 tablespoon chapati atta(wheat flour) 1/2 cup rice flour 1/2 tsp baking powder 1/2 cup of cornflour Juice of 1/2 lemon Salt to taste Oil for deep frying the cauliflower 2 tablespoon oil for sauce Methodd In a large bowl,combine the chapati atta , rice flour, 1/2 cup cornflour,baking powder, salt, soy sauce, 1 tablespoon garlic/ginger paste, 1 tsp chilli powder, turmeric powder and 1 tablespoon green chilli paste. Mix well with water, till you get the consistency of thin batter. Dip the cauliflower flowerets in this batter and deep fry in oil, drain and set aside. In a open pan, add some oil and when it smokes add the remaining garlic and ginger paste. The minute it starts turning brown, add the chopped onions and fry only till they start becoming translucent. Now add the chopped garlic and green chilli paste and fry for a minute. Add the soy souce and stir for a minute. Bring down the heat and then add the cornflour-water paste and the red coloring. The mixture will start to thicken......keep on stirring on low heat and when the mixture turns thick enough, add the chopped corainder leaves and stir for 20 seconds. The leaves should not lose thier color. Take this mixture from the heat and pour it onto the fried caulilower. If you desire, you can add the cauliflower when the mixture is in the pan itself in the last stage. But this will turn the cauliflower soggy.. It all depends on how you like to eat the Cauliflower manchurian...soft or crispy... Vegetable Cutlet Recipe - Indian snacks recipe Vegetable cutlet recipe ingredients : 2 small potatoes, boiled , peeled & mashed 1/2 tsp amchor mango powder 1/2 tsp garam , masala powder 2 green chillies , finely chopped 1 tsp ginger -garlic paste 1 tsp chopped coriander leaves 1 tsp chopped cashewnuts 1 cup breadcrumbs Salt to taste 1 tbsp ghee (clarified butter) Oil for shallow frying the cutlets 3 cups vegetables, chopped finely, boiled and drained well (You can use beets, carrots, peas, cabbage,etc) 1 tsp red chilli powder 1 tsp dhania (coriander) powder 1 tsp cumin powder 1/2 tsp saunf(fennel) powder Method for preparing vegetable cutlet .Heat the ghee and add the ginger-garlic paste and green chillies. Fry for about a minute.Now add the cashewnuts and all the powdered spices.Add the coriander leaves.Fry for 1/2 a minute.Now add all the drained vegetables and mix well.If there is any water, fry till all moisture is totally lost.Mix in the mashed potatoes and salt to taste. Heat through and take off the stovetop.Make flat rounds of the above. Shallow fry on both sides till golden brown. Eat when hot with chutney. Cabbage In Sour Soup Materials Cabbage 300 g Spring Onion 2 stalks Sauce Sugar 1 tbsp Vinegar 2 tbsp Cornflour 1/2 tbsp Sesame oil 1/2 tbsp Steps 1) Cut the cabbage into small bite-sizes, cut spring onion into short stalks 2) Heat wok with 3 tbsp of oil, add spring onion and cabbage 3) Stir fry in high heat for 3 minutes, add 5 tbsp of water 4) Turn into middle heat and add salt, then cook for 3 minutes, dish up 5) Add sauce into the cabbage cooked water, stir well and fry until boil again 6) Pour in the cabbage and stir well, dish up and serve Remark tbsp - table spoon Add some dry shrimps and dry red pepper, tastes will be better