Delightful BHEL Puri

Delightful, refreshing, mood lifting and a any weather any time HEALTHY snack!

This was created to a POTLUCK party on Friday night when I thanked my friends for coming to wish me in snow at -23.3 C temperature on my 31st Birthday.

Source: Sumithra Jayaraman

Picture shows Bhel dressed with Taco shells a nice FUSION to try : ) 


Ingredients

Puffed rice - 5 cups

avalakki  - fried

Peanuts- little.

Onion - 1 finely chopped

Tomato - 2 finely chopped

Cucumber - 1/2 finely chopped

Carrot - 1 finely chopped

Mint Chutney - 1 tbsp (from indian stores in a bottle)

tamarind extract - 1/2 tbsp (ready made)

Salt - as per the taste.


Method

Add vegetables, Salt, Mint chutney, tamarind extract and mix it well and then add Puffed rice and avalakki & peanuts.

Decorate with Cilantro and serve.

Veg Soup with fried Noodles

"Soup for a chilly evening" was the thought when I started out. The Marsian snow terrain right out my kitchen window inspired me to do something more. Add a twist of "fried noodles" on the top of the soup and make it "I want more" kinds of comfort food.


Source: Shalu Kireet

Ingredients:


Butter squash
Cabbage
Onions
Beans
Carrot
potato


Any veggies you can lay your hands on.
Create a big bowl of chopped veggies


Crushed black pepper - As per taste
Salt -  As per taste
Lemon juice -  As per taste
Sugar - 1/2 tsp
Cornstarch - 2 tsp


Extra protein punch - I added 1 small cup of boiled Quinoa, a wonder grain which releases energy in small packs and is known as a "Golden Grain" by the Mayan civilization.  Google to read more.




Method:


1. Bring to boil all veggies in a big vessel with sufficient water.
2. Add cornstarch mixed in water to thicken the soup.
3. Follow it up with pepper, salt, sugar lime and adjust as per your taste.
4. Garnish with fried noodles on top just before serving




Let me know what you did differently to bring the creative cook in you MORE INSPIRED : )
ENJOY!

Masala Puri - Mysore Style

I absolutely love this street food and when I was out from Home during initial days in Bangalore, I have tried this to find the original Mysore Masala Puri so badly, that I ate almost everyday during my training days : ) 

Ingredients:
3/4 cup dry green peas, soaked overnight and pressure cooked (do not use fresh peas)
1/2 cup toor dal cooked till soft with a pinch of turmeric
Grated carrot
Finely chopped onion
Puris 
Sev
Finely chopped coriander leaves
1 tbl spn coconut
1 tea spn sugar
1 and 1/2 tea spn red chilli powder
Salt
Dry Spices :
4 cloves
1″ cinnamon
1 tea spn coriander seeds
1 tea spn cumin seeds
1/4 tea spn peppercorns
A small piece of nutmeg(jayikayi)
1 mace(japatre/javatri)
2-3 marathi moggu

Method:
Dry roast all the spices (I did this to help in grinding, was not in original recipe).
Grind the spices with coconut, red chilli powder to a smooth paste. Add the toor dal and grind (I did not want to sieve it to get a smooth paste, so I just ground it).
Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery).
Add salt, sugar and cook for a while. Now add the cooked peas and cook till it comes to required consistency. The gravy should not be too thick or too thin. It should be semi liquid.
In a serving plate, take few puris and crush them. Spread a about 1-2 ladle full of gravy. Spread some carrot, onion, coriander leaves and sev. Serve immediately.
The gravy should be hot to enjoy the actual taste of it. Add the toppings according to your liking.