Apple-Pomegranate filled Pani Poori

Pani Poori who does not like it? Each and every corner you see a pani poori seller and people around him. It is such a tempting chat that you too feel like having some. Now a days even in marriage halls during the wedding reception too you get a chance to have Pani pooris.These chats are like that. They make your mouth watering by tempting your togue.

Pani pooris are small pooris, filled with spicy water along with some vegetables.
Here I have used sweet potatoes, potatoes, pomegranate&apples. For the pani (spicy water), I have used some jeera, chilly, pudina and other ingredients.
Lets see the recipes now:

All you need is :

Boiled Sweet Potato : 1 (Big) (boiled and cut into small)
Potato : 1 (Medium size) (Boiled and cut into small)
Khara Boondi : 1 Bowl
Pomegranate : 1
Apple : 1 (Red/Green : of your choice)
Sweet and Spicy Chutney : 1 Small cup

Method :

1: Wash and remove the pods from pomegrante and keep it aside.
2. Wash and remove the outer layer of apple and cut it into small piece.

3. Prepare or buy kara boondi and put it in a bowl and keep it ready. ( I have prepared khara boondi at home)
4. Keep the pooris in a big tray. Keep cut sweet potatoes and potato pieces in a bowl.

5. Make a small whole and fill in pomegranate, cut apple.
6. Add a spoon of khara boondi on the top.
7. Fill the poori with spicy water and serve immediately.

8. You can add a spoon of thick curd on the top and serve too (Optional).

Note :

One should eat this pani poori as soon as you pour spicy water in it. You can prepare pooris at home.
You can prepare khara boondi at home easily.
Time : 15 to 20 minutes.
Serves : 4 to 5.

a) Poori preparation :
Put a cup of chiroti rava (1 cup), wheat flour (2 Tablespoons), a little salt and one tablespoon of corn flour in big bowl.
Mix it with required water and prepare chapati dough. Add a teaspoon of oil on the top and leave it for 10 minutes.
Now roll on with roller and prepare big chapatis. Cut it with a small bottle cap and remove the small pooris and arrange them on the plate.
Now keep a frying pan on the fire. Add a cup of cooking oil. Let it heat.
Fry pooris on both sides. You can fry at least three small pooris at time.
Repeat the same with remaining dough and prepare pooris.
Keep the pooris aside.
Note : 
The chapati dough should be thick. Roll it as thin sheet, so that pooris turn crispy.
I did not add much oil while kneeding the dough.
b) Khara Boondi :
Mix a cup of besan, little salt and a spoon of oil.
Mix it well and add water and prepare dough.
(Should be idli dough consistency).
Now keep a frying pan on the fire and heat. Put a cup of oil and let it be hot.
Take a boondi laddle and pour a big spoon of dough on the boondi jar.
Let the boondi drops fall in hot oil. Let the both sides be crisp.
Remove from the hot oil and put it on a kitchen tissue.
Repeat the same with remaing dough.
A bowl full of khara boondi is ready to serve.
Note :
Let the dough be thick not watery. If you use more water it might absorb more oil. Use a pinch of cooking soda helps the boondi to be crispy.

c ) Sweet and spicy Chutney
Wash a bunch of coriander leaves and a bunch of pudina (mint) leaves and cut into small.
Wash 2 green chilly.
Grind pudina, coriander leaves, half teaspoon of jeera, a marble size of tamarind, 5 to 6 dates, (remove the seeds), a lttle jaggery and required salt with minimum water. Let it grind into thin paste.
Remove to the bowl and rinse the mixi jar with littlewater. Keep this water aside.
Note :
Do not add much water while grinding. Spicy chutney and sweet chutney can be prepared separately.
Use the spicy mixture and grind it nicely and remove to a small bowl. Grind jaggery, dates and little tamarind separately and put it into a bowl. Use it according to your wish.
I used all the ingredients "Sweet and Spice" together and prepared mixed chutney.
These things can be prepared previously /or before. This chutney can be stored in the freezer for a long time.

Apple -Banana Poori

Apple -Banana Poori  sounds some thing different right ? Normally banana is used with Maida (All purpose flour) to prepare Mangalore Buns. Mangalore buns have their own history and it is loved by Dakshina Kannada people.

These days Eating oily stuff one has to think twice, believe me these Apple -Banana pooris do not absorb much oil and it is soft and fluffy.

This recipe was tried since I was planning to use apple and prepare some food for  "Vijaya Next ".E paper. So using apple along with banana just struck and I tried it with Maida and wheat flour as equal portion. I did not keep the dough for long. Just mix and make procedure worked out well.

Apple - Banana Poori can be prepared for break fast , for snack in the evening or for dinner also. It does not take much oil and no need to be worried if you are on a diet side. It can be packed for kids lunch or snack box.  You can pack these pooris for picnics or when you have a long journey or touring. It is not sugar added.

Here is a recipe of  " Apple - Banana Poori ", which is very easy to prepare and I am sure the whole family will love to have them. Apple Banana Poori is soft and fluffy and  it will be liked by all age group.

Things  Needed :

Apple : 1
Banana : 1
Wheat flour : 1 Cup
Maida (All purpose flour) : 1 Cup
Ghee : 1 Tea spoon
Salt : as required
Curd : 1 Table spoon
Oil : 2 Cups

Method : 

1. Put wheat flour , maida, ghee and salt in a big bowl.

2. Wash and grate applae.

3. Add apple , banana and a spoon of curd to wheat flour mixture and mix it nicely and prepare poori dough.

4. You can use water if required while preparing thick dough.
5. Kneed well and divide into small balls.

6. Take a ball size dough and flatten with a chapati roller into small poori. (use oil to roll the poori).
7. Prepare small size of pooris and keep it aside. (Repeat the same with remaining dough).

8. Now keep a frying pan on the fire. Put oil and heat.
9. Deep Fry rolled pooris one by one and put it on a tissue.( Kitchen tissue absorb extra oil).

 

10. Serve these Hot  " Apple - Banana Pooris "  with the side dish you have prepared.

 Note :
The Poori dough should be thick. Do not use lots of water. If you find the dough can take more flour (if the dough is sticky) add wheat flour and make it thick dough. You can use little suger while preparing the dough.  Do not add more ghee to the dough.  Using wheat flour with maida helps the poori to be soft. Maida helps to give a good taste to the poori.
Time : 20 Minutes
Serves :  3.

Sweet Shavige

Shavige is nothing but vermicelli. I use Anil Shavige for many preparations. Here  I have a Recipe for you " Sweet Shavige ". This Sweet dish recipe appeared in " Vijaya Next "  Food Court. Thanks to F.B. friend  Babitha Salian, who motivated me to write up the recipe.
Sweet Shavige is a sweet dish as the name says and it is really very tasty dish and we can prepare it for festival or feast. Any quick parties or eve.

 Shavige is a type of thin noodle and we can prepare many dishes as I said earlier. Payasam, burfi, different types of Shavige baat ..so on the list goes on. Here I have tried this sweet shavige with jaggery and an apple which adds the taste and flavour to the Shavige.
Lets straight get into to the recipe which is easy to prepare and tasty as well as healthy too. Since jaggery is used instead of sugar and not much of ghee. It will be loved by all the age group and the all the family members.

Things Needed : 

Shavige  :  2 Cups .( Used Anil Shavige )
Jaggery : 3/4  Cup
Ghee : 1/2 Cup ( or less )
Apple : 1
Coconut : 2 Table spoons
Cardamom : 4 to 5
Cashew Nuts : Handful ( as you wish _
Saffron : a pinch or 2 to 3 rakes (small sticks)
Water : 4 Cups 

   Method : 

1. Keep water for boiling .
2. Powder cardamom and keep it aside.

3. Keep a pan on the fire , put a table spoon of ghee and fry cashew nuts nicely till they turn slightly brown. Take it out and keep it aside.

 4. Add shavige to the ghee and fry nicely. Grate apple (with its skin) add it to the shavige and fry again for 2 minutes.

5. Add boiling water and cook shavige till the water dry and shavige softens. (2 to 3 minutes )

6. Add jaggery to the shavige mixture. It again turns watery. Stir slowly and let jaggery mix with Shavige.

7. Add another table spoon of ghee and stir slowly. Add saffron rakes . (you can soak them in warm milk and then add saffron).
8. Now put off the fire and add coconut and cardamom mixture to cooked Sweet Shavige , mix it well and shift it to the serving bowl.

Top up with fried Cashew nuts and serve " Sweet Shavige ".

 Note 

You can add more or less jaggery according to your wish. Adding more ghee adds to the taste. You can add a pinch of turmeric powder instead of saffron
Time : 15 minutes
Serves : 4 to 5.

Apple Halwa

Apple Halwa is a sweet dish. It can be served as desert. It is an easy dish with little Ghee and sugar. I have used apples, sugar, milk powder, cashews and cardamom. 

I Have used apple, sugar, ghee, milk powder and ghee. 

Lets see the recipe now :

Ingredients.

Apple: 2
Sugar:3/4 Cup
Cardamom.  3 Pods
Ghee: 2 to 3 Tablespoons
Poppy seeds : 2 Tablespoons
Milk Powder : 3 to 4 Tablespoons
Cashew Nuts : 2 to 3 Tablespoons

Method :

1. Wash and remove the outer layer of apples. Grate them slowly.

2. Crush cardamom and powder it. Keep it aside.
3. Keep a pan on the fire and heat. Add cashew pieces and fry till they turn golden brown.
4. Add grated apples to the same pan and fry till the moisture disappear.

5. Fry nicely shift it to the other pan and mix it with sugar. It starts melting soon. Add 1 tablespoon of ghee.

6. Keep stirring nicely. Add a spoon of ghee and stir.
7. Add milk powder and mix it well. Needs to stir slowly on medium flame.

8. Add poppy seeds and mix the ingredients nicely.
9. It starts to leave the pan slowly. Add crushed cardamom and mix it well.

10. Stir till it become thick. Stir for another 5 minutes. Add remaining ghee and mix it well.

11. Greece the plate or tray with ghee. Pour ready Apple Halwa to this plate.
12. Spread the content evenly. Let it cool down completely.

13. Once it is cooled cut them according to your wish.
14. Serve Hot and Yummy Apple Halwa.

Notes:

Cook on low or medium flame. Adding more sugar helps the halwa to turn thick. Adding more/less ghee is optional. Ghee adds to the taste. One should keep stirring the halwa with out fail.
Adding more sugar helps the halwa to be thick faster.
Time : 30 Minutes.
Serves : According to your wish.

Peas Paluv + Green Apple Chutney

Pulav is a rice dish prepared with Rice,  vegetables, and some spices like clove, cinnemon, cardamom. There are different varieties of Palav and each state has its own recipe and the way to cook.

 Palav is a poppular rice dish which is very famous in the North India and it has influenced the South and the whole world.

The Sanskrit word Palanna meaning a mixture of Vegetables and rice. The English spelling is influenced by the Modern Greek Pilafi which comes from the Turkish word due to the wast spread of the dish , there exist variations of the name in many languages. Its called Polou, Palov, Ppilau, Polaao

(Bengali), Palav/Pulav(Hindi/Urdu) etc

Pulav is a spicy dish cooked with vegetable and spices together, or cooked vegetables. As I said before there are different ways and types of Pulav. 

Here is a recipe of Pulav,  Rice cooked with Peas & Beans, whch is very easy and it can be enjoyed with the whole familay at any time of the day and I am sure all age group will defenitely love the Pulav and Green apple chutney.

Things Needed :

Basmati Rice : 2 Cups

Peas :1 Cup

Beans : 1 Cup

Cinnamon : an inch

Clove : 4 to 6

Garam Masala Powder : 1/2 Tea spoon

Oil : 1 Table spoon

Ghee : 2 Table spoons

Coriander leaves : 3 to 4 Tea spoons.

Green chilly : 2 

Ginger : 1 Table spoon (grated)

Coconut : 2 to 3 table spoons

Salt : to taste

Water : required

Method :

1. Wash and keep the Basmati rice aside.

2. Wash peas, beans, green chilly and coriander leaves. 

3. Cut beans, coriander leaves and green chilly. Grate ginger and coconut.

4. Keep a pan on the fire. Heat and put oil.

5. Put clove and cinnemon. Fry for 10 seconds.

6. Add green chilly, cut beans and peas.

7. Fry them for 2 to 3 minutes. Add garam masala and fry for 10 seconds.

8. Add rice and fry nicely for a minute or 2.

9. Add ginger and put off the fire.

10. Now shift the fried rice -vegetables mixture to a rice cooker.

11. Add 1 = 2 water to the rice. 

12. Add coconut and ghee mix it once nicely. 

13. The rice cooker will be off once the Paluv is done.

14. Leave it for 5 minutes in the Rice Cooker, then mix it well and shift it to a serving dish.

15. Serve with Green Apple chutney and  apple raitha along with Peas Pauv.

Note : 

You can also add other vegetables along with beans and peas. (Carrots- capsicum etc). 

You can add more spice if you wish Paluv to be spicy. More ghee also can be used. It adds tothe taste.

You can also use onions and garlic.  You can cook this Rice -Vegetable mixture in a pressure cooker too.

(8 to 10 Minutes) You can use Sona masuri rice also. The propotion of water is for Sona Masuri is 1 = 3. 

Time : 1 hour (preparation + cooking)

Serves : 3 to 4

Recipe for Green Apple Chutney :

Cut green apple (1),  Green chilly (2), a small marble size tamarind and 1 cup of grated coconut. Grind all the ingredients with salt and Green Apple chutney is ready to serve.

Apple Raitha

Grate 2 apples with its skin together, add salt and a cup of curd. Apple Raitha is ready to serve.

Apple raita is ready to serve.