Pani Puri

Green Chutney:

Puris – Ready made puris can be used.

Pani Ingredients:

Coriander leaves 3/4 cup

Mint leaves 1/4 cup

Green chillies 3-4

Cumin(jeera) seeds

Black salt -1/2 teaspoon

Salt

Grind together Mint leaves, Coriander Leaves, and Green chillies in a grinder finely.Mix black salt and regular salt for making pani along with this green mix, and cool it in refrigerator.

Ingredients for Sweet Chutney for Pani puri

Jaggery (grated)- 5 tablespoons

Tamarind- lemon sized ball Seedless

Dates- 5

Red chili powder- 1/4 tsp

Salt

How to make Sweet Chutney for Pani puri

Soak tamarind in water and strain. Chop the seedless dates and cook with little water. Add all the ingredients and grind into a smooth paste. Strain through a strainer. Boil for few minutes until it becomes thick.

For Filling

Potato Filling

Boiled Potato -2

Peas - a handful

Finely chopped onion -2

Garam Masala

Salt

Chilli powder

Mix mashed potato, onion garam masala, salt, chilli powder and coriander leaves .

Serving the Pani Puri’s:

Tap the Puri at the center(on the thin fragile side) lightly to make a small hole in it.Stuff the puri with about 1 tbsp of the various desired fillings .Now add 1 big drop of the Tamarind Chutney.(those who like only spicy and not sweet,like me, can avoid adding it)And finally dip filled puri into the chilled pani and there it goes... the crispy-spicy-sweet puri crushing into your mouth. YUMMY...

Pongal

Ingredients:

1 Cup -Rice
1/4 Cup- Moong Dhal
2 tsp Jeera
1 tsp Pepper
1 green chilli
3 tsp ghee
Ginger
Cashew
Turmeric powder - a pinch
Salt as per taste

Preparation:
Grind Ginger and green chilli.Pressure cook the rice , moong dhal ,jeera, turmeric powder and the ginger chilli paste.After the pressure comes down ..in a small kadai pour some oil and twe teaspoons of ghee and add pepper, jeera and cashew.Then add salt .Add curry leaves as a final touch to the dish .

French Bread

This is a recipe that looks complicated but not at all. All you have to do is follow step by step instructions and you'll have the same masterpiece in no time.

Makes 4 small loaves

Ingredients:

1 1/4 cup lukewarm water

1 tablespoon of yeast

1 tablespoon of sugar

3.5 cups of flour

1/2 tablespoon of salt

a little olive oil to spread

Procedure:

1. We have to activate the yeast. We do that by adding yeast to the lukewarm water. After bubbles start to form add in the sugar. The yeast eats the sugar making the yeast to inflate. Leave the yeat for 15 minutes.

2. Add in the cups of flour little by little with the rest of the ingredients (except the olive oil).

3. Kneed the dough

4. Leave it in the bowl and cover it up with a towel for 45 mins.

5. Kneed it again and put it back in the bowl for another 10 mins.

6. Seperate the dough into four balls and cover up the balls with the towel.

7. Roll it long until it is about 8 inches.

8. Quickly make cross slits and lightly spread a little water on the top to make it moist

9. Preheat oven to 450 degrees.

10. The French Bread cooks entirely through steam. So with another wide pan, fill it with water and place it in the lowest rack of the oven.

11. Place the french bread on top rack above the steaming water.

12. Bake until golden brown on the top. Spread olive oil on the top to give it the rich look.

13. Serve with Spaghetti sauce with oregano.

GOOD LUCK

For storage uses: Wrap it in aluminum foil and store it in a room tempratured place. It only lasts for 4-5 days.