Monday, April 6, 2009

DAHI PURI

Ingredients:
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PANIPURIS- 18

FINELY CHOPPED ONION - 1 CUP


FINELY CHOPPED TOMATO- 2 SPOONS

FINELY GRATED CARROT - 2 SPOONS

FINELY GRATED GREEN MANGO - 1/2 TABLR SPOON

FINELY CHOPPED CORIANDER - 1 TABLE SPOON

FINELY CHOPPED MINT LEAVES- 1 TABLESPOON

SWEET CHUTNEY - 5 SPOONS

CURD MADE OF WHOLE MILK- 2 CUPS

RAISINS - 2SPOONS

SEV - 1/2 CUPROASTED

CASHEWNUTS - 1/2 CUP

RED CHILLIE POWDER

SALT

Process:
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SWEET CHUTNEY:
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TAMARIND PASTE - 1/2 CUP

BLACK SALT - 1/2 TEASPOON

JAGGERY- 2 SPOONS OR ADD AS PER UR TASTE

RED CHILLIE POWDER

SALT

TAKE PAN ADD TAMARIND PASTE WHEN IT STARTS BOILING ADD REMAINING INGRIDIENTS,COOK TILL IT THICKENS,

STIR CONTINUOUSLY.

1.NOW MAKE HOLES TO PANIPURIS AND PUT 6 IN EACH PLATE

2.MIX ALL THE VEGETABLESNOW STUFF ALL THE PURIS WITH VEGETABLES,THEN ADD SWEETCHUTNEY.

3.NOW POUR CURD ON THE TOP COPLETELY COVERING THE PURIS., THEN GARNISH WITH CORIANDER, FEW RAISINS,CASHEWS AND SEV.SPRINKLE REDCHILLIE POWDER , SALT, ROASTED CUMIN SEED POWDER, ON THE TOP.

4.NOTE :COOL THE CURD IN REFRIGIRATOR BEFORE SERVINGADD ALL THE FILLINGS ONLY BEFORE SERVING