Panipuri : A Piquant Snacks

PANIPURI :

Panipuri is a piquant snacks and the best street snacks. It is very popular in Indian subcontinent e.g India, Bangladesh, Pakistan, and Nepal. "PANIPURI" in which "Pani" means Water and "Puri" - A round or ball-shaped, hollow puri which is deep-fried until crispy. Pani puri is called Water Pancake in English.

Panipuri

Serving temperature: Cold

Type of dish: Snack, Merienda

Place of origin: India

Alternative Names : 

• Paani patashi (Haryana)
• Pani ke batashe (Uttar Pradesh)
• Pakodi (Gujarat)
• Fulki (Madhya Pradesh)
• Phuska/Puska (Assam)
• Golgappa, gol gappay or gol gappa (Delhi, Punjab)
• Phuchka (Bihar, Jharkhand, Nepal, Bengal)
• Fuska (Sylhet and Chittagong)
• Gup-chup (Odisha, Chhattisgarh)

Panipuri was firstly introduced during 600 BC, in the ancient Kingdom of Magadha, in Bihar.

However, according to others, Panipuri was introduced by Draupadi, wife of Pandavas. When they were in exile from the kingdom after losing everything in the game of dice. Kunti gave challenge to Draupadi for make a meal with having small amount of dough and potato curry. Then Draupadi made a Panipuri. And she won the challenge.😊😊

Panipuri is consist of hollow puri, filled with a imli pani (a mixture of water, imli and various spices), Potato masala, Chickpeas etc.

How to prepare Panipuri :-

Panipuri

Main ingredients: 

• For Puri : Fine Semolina/ Suji, Flour (Maida), Hot Water, Oil
• For Potato Masala : Chickpea, Potato, Spice, Onion, Coriander 
• For Pani : Water, Imli(Tamarind) , Mint leaf, Coriander leaf, Spices
• For Serving : Boondi

Instruction:

For Puri :

• First of all, take one cup fine semolina and  2 tbsp flour (maida) in a bowl. Then add 3 tbsp oil.
• After then, crumble and mix very well until it turns to moist.
• Add one fourth cup of hot water & knead it until the dough is formed. Knead the dough soft and smooth using very lightly water.
• After then, cover the dough for 20 minutes.
• Now take a very small ball sized dough. Roll it and then flatten it (make too much thin)
• Now deep fry in hot oil and flip over it once the puri puffs up. (Note:- Fry on medium flame till it turns golden brown and crispy).
• Puri is ready. After then leave it for 30 minutes and then put it in any packed container.

Pani Preapartion :

• First of all, in a small bowl take one-fourth cup mint, half cup coriander, ginger, chilli and tamarind. And blend it to make paste
• After then add water as required in a large bowl.
• Add 1 tablespoon chaat masala, 1 tablespoon cumin powder, pinch hing, salt and 4 cup cold water.
• Mix well and Pani is  ready to enjoy with golgappa.
• add handful of boondi while serving

For Potato Masala :

• Firstly, in a small bowl take some boiled potato, very small sized chopped onion and 2 tbsp coriander.
• Also add half tsp cumin powder, one-fourth tsp pepper powder, half tsp chaat masala, chilli powder and  salt.
• Mix it very well and the Potato Masala is Ready.

Now, assemble all stuff for Pani Puri for serving:
Make a small hole in centre of puri and Stuff a tablespoon of prepared Potato Masala into puri.
Dip into Pani and enjoy it.

Pani Puri Serving

RASGULLA : A SWEET BALL

RASGULLA : 

When we heard Rasgulla, our mouth is filled with water.😋😋😋😋😋. This sweet ball is very famous in all over the world. It is an Indian syrupy dessert. It is popular in the indian subcontinent. This tiny juicy balls are addictive, delicious and are made during festive or wedding times.

The founder of Rasgulla - Nobin Chandra Das. He first established a shop in Jorasanko, Kolkata in 1864.

Place of origin: East India

Main ingredients:  Chhena, Sugar

Serving temperature: Room temperature, Hot, Cold

Alternative names: Rosogolla, rasagolla, rasagola, rossogolla, rasgulla, roshogolla, rasbhari                                                                                                          /rasbari (Nepali)

GI Tag :

•  Banglar Rosogolla (West Bengal) 
•  "Odisha Rasagola" (Odia Rasgulla)  on 29th July 2019

How to prepare Rasgulla:-

 

Rasgulla

Ingredients:

• For Paneer: Fresh full fat Milk,  Lemon Juice
• For sugar syrup: Sugar, Water, Cardomon 

Instructions:

For Paneer:

1. Heat full fat milk in a pot. When it is about to boil, lower the flame and add the lemon juice or curd. Mix it well. And keep mixing till the milk begins to curdle.
2. Once the milk is completely curdled then switch off the flame.
3. Pour cold water or ice cubes. (to stop cheese from further cooking)
4. Strain the curdle using a muslin cloth or cotton cloth. Transfer the curdled milk to the cloth and let all the whey drain. 
5. Now squeeze the extra water from the cloth.
6. Then hang it and leave the Paneer to set for 45 minutes.
7. Next knead the drained paneer very well until smooth and soft. Approximately 5 mins
8. Then mash the paneer into small pieces.
9. Now take a small portion and roll it to make smooth balls. There should be no cracks. Prepare balls and keep them aside.

For Sugar Syrup:

1. Heat sugar and water in a deep utensil.
2. Add cardamom powder to it.
3. Boil it for 10 minutes on high heat after the sugar is dissolved.

For Rasgulla:

1. Drop the prepared Paneer balls into the boiling sugar syrup, one by one.
2. Cover the pot and cook it on high heat for 8 minutes. The ball should become large.
3. Turn off the flame. Take the Rasgulla out immediately.
4. Then, transfer Rasgulla to an ice cold water. Leave it for 10 minutes.
5. Then after, squeeze out the extra water by pressing them between your palms.
6. Lastly, add them to the sugar syrup and refrigerate it for 15 minutes. Spongy rasgulla are ready.

You can garnish Rasgulla with Pistachio slivers and saffron strands.

Serve rasgulla thoroughly chilled.