Paani Poori

Evening 6 O'Clock and later....
A drizzly kind of day......
Boring, what to do?
Tired from work, need a break...
On a walk with friends/cousins/family....
Hungry, craving for a snack...

Confused??? Well, all the above are scenarios that can eventually lead you up to the paani-poori gaaDi/shop. Going to the nearby chaat center and eating paani-poori, masala poori, bhel puri, sev poori, dahi poori, etc., in the evenings has become second to tradition in India. My parents, in-laws abhor the very idea. But I have remained immune to all their lectures of 'junk food'. Cant help it, peer pressure ;-) ha ha haaa....

Everyone has their own fav chaat center. Back in India I have 2 favorites. One being the Chaat vendor in front of the Kote Aanjaneya Swami temple, in my hometown Shimoga. He amazingly whips up chaats from 'u name the item' Moong dal chaat, methi chaat, boti(the long cylindrical fryums, not non-veg) masala, nippat masala, chakli masala , coke masala(drink), are a few of his specialities. The other hot chaat spot is Gullu's chaat, Sheshadripuram, Bangalore. Situated in a coy residential area, it has transpotred the whole place into a bustling 'mela'. Come 6 in the evening and you wont find a parking spot there. He has employed a person just to take care of the traffic, imagine that! Even with the hundreds of customers that pour in, the guy serving paani pooris, immediately hands me a paper napkin cos he knows that I like to have 'running nose, watery eyes' kinda spicy paani with my pooris, with the last one being sweet. I call that customer service!

Now, I would never discredit all the others who range in between the above two. Each one serves the purpose of curbing your craving. What can beat that? Every time we shifted to a new place, we went hunting and discovered a chaatwalla, who would meet our specs and satisfy our taste palettes. Chaat eating in South India, is to an extent, confined to evenings. But I was surprised when I had been to Orissa once and saw people eating paani-pooris(or gupchup as it is cutely known as) at 11 in the morning! I know of chaat fanatics who cant do without it and US is a big place of disappointment in that area. I tried eating chaat at one such place here and it was such a revolting experience, I decided to make my own. To all those who say it is unhealthy, you should listen to what Nikhil Chinnappa has to say about it. I once read in some magazine, where he was asked about a fitness routine/diet. He said something to the effect of "Eat lots of golgappas(another cute name), fill yourself up with water". Cool, huh? Here's to all chaat lovers, my first in the Tamarind series! Enjoy!!!



Ingredients :
1 pack Pooris (You can make these at home too.. I tried but found that they are too crisp and dont hold up to the liquid)

For the Paani :
You can vary the quantity of salt, jaggery, tamarind, chillies etc., to reach a taste that suits you. The measurements given below are just a guideline.

1 bunch fresh Mint(Pudina) leaves removed from stems
2 cupfuls fresh Cilantro leaves removed from stems
5-6 Green Chillies(more or less according to your taste)
1 teaspoon Cumin seeds
1 tablespoon Tamarind Extract
1 tablespoon Date paste(optional)(You can use the ready tamarind-date paste that you get in the Indian grocery stroes)
2 teaspoons Jaggery, powdered
1 teaspoon Black Salt(Kaala Namak)
2-3 Cardamoms
Salt to taste
Jaljeera powder, chaat masala powder(These are optional. Use in moderation)

For the Filling :
You can use different kinds of filling, like, Peas-Potato, Boiled moong dal, Boiled Kabuli chana etc., Here, I have used a Yellow Peas and Potato filling.

3 Potatoes - boiled, peeled and mashed
1 cup Yellow Peas - Soaked overnight, and pressure cooked
1 teaspoon chilli powder
1/2 teaspoon garam masala powder
A pinch of turmeric powder
A pinch of dhania powder
A pinch of jeera powder
Salt to taste

For the Topoing :
1 onion, finely chopped
1 cupful finely chopped cilantro leaves

Method :
1. Grind all the ingredients for the paani to a smooth paste with sufficient water.
2. Add enough water(about 2 litres) and mix well.
3. Adjust the seasonings to taste.
3. Strain the mixture to get a clear green liquid.
4. Refrigerate.
5. In a bowl mix well, all the ingredients for the filling.
6. Adjust the seasonings to taste.

To Serve :
1. Make a small hole on the top of each of the pooris.
2. Stuff about 1/2 a teaspoon of the filling into each.
3. Top with chopped onions and coriander.(I mix these with the filling to make it easier)
4. Arrange 6 on a plate and serve paani in cup.
5. Be ready for 2nd, 3rd etc., helpings ;-)

Raama Navami (paanaka, kosambari and godhi hiTTina unDe)

The day of Raama navami dawned bringing with it among other things the task of explaining the significance of the day to my 3 yr old. I had told him the story of Raama's birth many times. He loves to hear how Dasharatha performed the putrakaameshTi yaaga, how Agni appeared and gave him a bowl of 'paayasa' and how after drinking the paayasa the three queens gave birth to sons. There was even a day when I had made paayasa at home and he refused to eat it, saying he would have a baby just like Kaushalya if he ate the paayasa. Dont ask how, but I was able to convince him that he would not have a baby as he is a boy just like king Dasharatha and not a girl like queen Kaushalya(He does not know male/female yet, everything is still either boy or girl). On that day too he wanted to hear the story again and as expected I recieved a barrage of the "W's" (why, what, where, where and who s). I did my best to explain everything to him and he seemed satisfied. I was proud to have sowed in him the seeds of OUR culture, belief, traditions etc., until....(follow the conversation below to know more...)
Me: Puttu, after bath you should go and do namaskaara to Raama maami. (maami is baby talk for God in Kannada)
He, fresh from his bath, wrapped in a towel, looking like the embodiment of bhakti: ok amma. Why only to Raama maami? not to others??
Me: Well, to others too... but especially to Raama maami today, as it is His B'day. I told you all about the story of Raama's birth, right???
He: yeah... Why should I do namaskaara to maami everyday, amma?
Me: Then the Gods will be happy with you.
He: Can God talk?(I later understood it to be his version of "does God exist"?)
Me: why??
He: (taking my answer to be No)then, how can he be happy??
Me: He does not say anything, but He knows everything...
He: ......
Me: (wondering if I succeeded in making him a Believer?)

Standing in front of the pantry shelf that has been converted to the pooja area, my son asks me to carry him, as he is not able to see the Gods, who ironically are perched high up just so that they can be safe from him and don't end up being his toys. He joins his hands in prayer and I proudly expect to hear either the 'raamaaya raamabhadraaya.....' or 'raam raam seetha raam....' that I taught him and he knows so well. Guess what I get to hear? Hands joined, head bowed, eyes closed, wrapped in a towel, my son seriously sings "Happy bday to you, happy bday to you, happy bday dear Raama, happy bday to you" correct to the tune and the last word. He is not done yet.. he opens his eyes, looks Raama straight in the eyes(in the pic) and asks, "Where is the cake?" I cant help laughing and I cant help wondering either... Is Raama happy with my pooja, shlokas and offerings of the naivedya or by the simple, innocent expression of belief by the 3 year old boy? No prizes for guessing the right answer.

Well, traditionally in Karnataka, Raamanavami calls for preparing the paanaka(juice) and kosambari(salad) for naivedya. Guess it goes with the weather too... Being the hot and sultry time of the year, the cool paanaka and refreshing kosambri are more than welcome. You can see the autorikshaw stands in some parts of Karnataka serving these as prasaada to tired and thirsty passers by on this day. It is said that Wheat was Raama's favorite. So a sweet dish made of wheat in the form of either paayasa, or halwa or as in my case here, unDe(laddu) is offered as naivedya.

Ingredients for Paanaka:

6 glasses of Water
Juice of 4 Limes
1 cup of Brown Sugar or Jaggery
A pinch of Salt
1 teaspoon Pepper powder
1 teaspoon Cardamom powder
8-10 strands of Saffron, crushed and soaked in a little warm water

Method for Paanaka:

1. Mix everything well, until Brown sugar/jaggery dissolves and serve chilled.
2. Adjust the sweet and sour tastes to liking.

Ingredients for Kosambari:

1 cup Moong dal washed and soaked for atleast 2 hours
1 cup grated Carrot
1/4 cup grated Coconut
2 teaspoons Lime juice
1 Green chilli, finely chopped
A few sprigs of coriader, finely chopped
Salt to taste
2 teaspoons Oil
1/4 teaspoon mustard seeds
A pinch of Hing
5-6 curry leaves torn in half

Method for Kosambari:

1. Mix the first six ingredients well, in a bowl.
2. Heat the oil in a oggaraNe/tadka ladle.
3. Add the mustard seeds. When they sputter, add hing and curry leaves and stir. Take off heat and add to the bowl. Mix to combine well.

Ingredients for Godhi hiTTina unDe:

1 cup Wheat flour
1 cup powdered Sugar
1/4 cup Ghee
1 teaspoon Cardamom powder
A few Cashews and Raisins, fried in ghee.

Method for Godhi hiTTina unDe:

1. Add two teaspoons of ghee to a heavy bottomed pan and heat.
2. When melted, add the wheat flour and fry until you can smell a nutty aroma. The color of the flour should have turned just a shad darker.
3. Remove from heat and add all the other ingredients and mix well.
4. Wait until it slightly cools down.
5. Take handfuls of the mixture and form into balls pressing them between the palms of your hands. This takes some practice. But you will get the hang of it. If the mixture gets too cold, put it back on heat and warm it up a little bit and add a few teaspoons of ghee. Adding more ghee will make it easier to form the laddus.

Enjoy!

Yugaadi and Holige-Rasaayana

HoLige with Maavina haNNina rasaayana


HoLige-tuppa,sautekaayi kosambari, beans palya, anna-nimbe saaru, maavinakaayi chitraanna, Maavina haNNina rasaayana in a bowl and a spoonful of Yugaadi bevu-bella

I make hiTTina hoLige at least once a year and for sure on Yugaadi, so as to start the new year on a sweet note and to keep the tradition alive!. Another traditional item for Yugaadi is the 'bevu-bella'. Though translating it would mean just 'neem-jaggery', it constitutes of all the six tastes(sweet, bitter, sour, heat, salty and bland) as it is a mixture of jaggery pieces, chopped neem leaves and flowers, diced raw mango, chopped green chillies, salt and roasted split chana dal(dalia or puTaaNi). Offered to God as 'naivedya' and eaten as 'prasaada' it signifies that Life is made of all kinds of moments, and that we should all be prepared to face joys,sorrows and all else with equal strength. Read more about Yugaadi here and here. Wishing you all a wonderful year ahead! Happy Yugaadi!!

HoLige's are many in variety. It basically consists of a sweet filling(hoorNa) stuffed inside maida(all purpose flour)(kaNike), rolled out like a chapati/tortilla and pan fried. The filling may be a mixture of either chana dal, tuvar dal, coconut, groundnuts, sweet potato etc., with jaggery or dates too...Sounds simple? But it is a knack that needs mastering. The trick lies in keeping the consistency of the filling just right. It should be neither too stiff nor too soft. The hoLige that I have described here is a South Kanara speciality. It is called as hiTTina hoLige. Hittu means flour. Maybe it is named so, cos of the process involved. Usually hoLiges are rolled out on oiled surfaces and oil/ghee is used while frying them too... but in this case, it is rolled out just like chapati, using flour and no oil/ghee is used while frying it on the tawa. So it is a totally fat(guilt)free dish ;-) . Enjoy it with either ghee or mango rasaayana or kaayi haalu(sweetened coconut milk).

Ingredients for Hittina HoLige:

For hoorNa(filling):
2 cups kadle beLe(bengal gram/chana dal)
2 cup sugar or brown sugar or powdered jaggery
1/2 teaspoon cardamom powder
A pinch of powdered Jaaikaayi(Nutmeg)

For kaNike(covering):
1 1/2 cup maida(all purpose flour)
1/2 teaspoon turmeric powder
A pinch of salt
1 1/2 cup Oil

Method:

For kaNike(covering):
1. Sift together maida, turmeric and salt in a bowl.
2. Add enough water and knead into a soft dough. As the dough comes together, add 2-3 teaspoons of oil and roll into a soft ball. The dough should be thinner than chapati dough. When you make a ball out of it, it should not stand stiff, but should tend to flatten on its own.
3. Cover the dough in oil and let it rest for at least 1/2 an hour. Making the kaNike first will give it more than enough resting time, by the time the hoorNa is ready.
4. If used correctly, this will yield enough covering for 25 hoLiges. You can divide the dough into 25 parts and keep or pinch out as you go. Even if you divide beforehand, the dough will stick back together as it is not a stiff kinda dough. So, you be the judge.


kaNike and hoorNa

For hoorNa(filling):
1. Wash and soak the chana dal in water overnight.
2. Drain all the water and cook in pressure cooker, using just enough water to cover the dal.
3. Once cool, remove and drain any water remaining. You can reserve this dal water to make hoLige saaru, but I use very less water which would have all evaporated. And in any case, chana dal water is not as good as tuvar dal water for hoLige saaru. Grind the dal in a mixer to form a fine paste. Do not add water.
4. Put the dal paste in a heavy bottomed vessel. Add the sugar/jaggery. Mix well and keep stirring on a low flame. This is the toughest part of making hoLige. You have to take care not to burn the paste. It tends to stick to the bottom of the pan. So, you have to keep stirring it. You will need to do this for about 45 minutes on medium-low heat to achieve the right consistency.
5. Add the cardamom and nutmeg powders and mix well. The hoorNa is now ready.
6. Once cool enough to handle, divide the hoorNa into 25 equal parts and smoothen them into ovals.

Putting it together:
1. Flatten out a ball of kaNike in the oiled palm of your hand. Place the hoorNa in the center of the kaNike and cover on all sides pressing the hoorNa into the kaNike. Roll in both your palms to make a smooth flat ball.




2. Dust the surface with maida and roll out the stuffed ball like a chapati, using more flour as required.



3. Roast evenly on a hot tawa, turning once in between, until light brown spots appear on both sides. Fold in half and keep on a sheet of paper to cool down.




4. When fully cooled, store in an air tight container. Keeps upto 15 days. Enjoy with kaayi haalu or maava haNNina rasaayana or with plain ghee.

Chow-Chow Bhaath

One sweet, coy and rich. The other, firey and spicy. Two totally opposite versions.. very different avatars.. Introducing the extremely versatile 'Semolina'! in a double role, a super-hit act since ages... a perfect example where opposites attract.. "The Chow-Chow Bhaath" (Drumrolls... music.... applause!) Need I say anything more? Ladies and Gentlemen, sit back and enjoy the chow (oops! I mean, show)!!! :-)

Ingredients for Khara Bhaath:

1 cup Coarse semolina(Uppittu rave/ Upma sooji)
2 1/2 cups of Water
1/2 cup Cabbage finely chopped
1/4 cup Cauliflower florets
1/4 cup Carrots cut into small cubes
1/4 cup Capsicum cut into small cubes
1/4 cup Tomato finely chopped
1/4 cup Peas
2 teaspoons Vangibhath masale powder
2 green chillies, slit lengthwise
1 sprig of curry leaves, separated
1 teaspoon Mustard Seeds
1 teaspoon Chana dal
1/2 teaspoon Turmeric Powder
A pinch of Hing
1/4 cup grated coconut
10-12 Cashews, roasted in ghee
1 tablespoon Lime/Lemon juice
5-6 sprigs of Coriander chopped
2-3 tablespoons Ghee
Oil
Salt, to taste

Method for Khara Bhaath:

1. Roast rave/sooji in a pan with 1 teaspoon of ghee, until a nutty aroma emanates and it turns light brown in color. Remove from heat and let it cool.
2. In a deep pan, heat 2 tablespoons of oil. Add the seasonings(mustard seeds, chana dal, hing) and fry until just browned(1 minute).
3. Add the green chillies and curry leaves and fry for another minute or so.
4. Add the vegetables one after the other and cook until done. (You can even cook the vegetables separately in the microwave and add here)
5. Add the water and let it come to a boil. Add salt and turmeric powder.
6. Slowly add in the roasted rave/sooji while stirring continuously.
7. When all the water has been absorbed, add the lime juice, grated coconut, coriander leaves, cashews, 2-3 tablespoons of ghee and Vangibhath powder and mix well.

Ingredients for Kesari Bhaath:

1 cup chiroti rave/fine sooji
1 cup sugar
1 cup ghee
3 cups water
5-6 strands of Kesari/Saffron, soaked in 1/4 cup of warm milk
A pinch of saffron color
10-12 cashews, roasted in ghee
12-15 raisins, roasted in ghee
2 cloves and seeds of 4 cardamoms, powdered together

Method for Kesari Bhaath:

1. Roast rave/sooji in a pan with 1 teaspoon of ghee, until a nutty aroma emanates and it turns light brown in color. It burns easily, so take care. Remove from heat and let it cool.
2. Boil the water in a deep pan. Add the saffron color.
3. Slowly add the roasted rave/sooji to the boiling water, stirring continuously to avoid formation of lumps. It will start sputtering and popping out. So be careful and reduce the heat if needed.
4. When the water has all been absorbed, slowly add the sugar, stirring continuously, to avoid formation of lumps. As the sugar melts, the mixture will turn watery again and will start sputtering. So be careful.
5. Once the mixture hardens and starts looking shiny, add the ghee a little at a time and keep mixing it in. Use as much ghee as you want.(1 cup will be just right, you can add less if you feel guilty.
6. Turn off the heat and add cashews, raisins and cardamom-clove powder, and mix well.

Pear Upside Down Cake

I had this book 'Fine living by Martha Stewart - Desserts' sitting on my table past soo many days. All I'd do was turn the pages, read through the recipes, drool over the pictures and set it aside. Then, on April 1st, while surfing through the food blogs, I came across Raaga's AFAM-Pears event with April 1st being the deadline! Its amazing how the human brain sometimes works... It was a stroke of inspiration,will,creativity and luck all at once for me. Reading through the AFAM-Pears event details, the picture and recipe of the Pear Upside Down cake from the above mentioned book loomed large before my eyes. It was April 1st(deadline day), I did not have some of the ingredients and there was just ONE pear in my fridge, and above all, believe me when I say I am a big flop wrt baking. Trust me to turn any simple baking into a perfect disaster. Pathetic situation, huh? but I just wanted to do it. I went ahead, and given the situation, can you imagine my joy when it turned out to be just a perfect little cake. Moist, juicy, aromatic and oh! so Yummmmm!!! Back from school, soon after entering the door, my 3 yr old son inhales deeply and exclaims... "mmmmmmm.... it smells like cookies!.....", and I did not need a crown to feel like a Queen, a Queen of Baking, i.e.,!!!
My entry made it to Raaga's AFAM-Pears event... My son and I had a wonderful treat. So, all's well that ends well, huh? I am not sure if my recipe would work if I tried again, so, here I have given both Martha Stewart's original recipe and my 'suited to availability' version of the original. :-) Pears Zindabaad!!! ciao!

-----------My Recipe-----------

Ingredients :

2 tablespoons butter, room temperature, plus more for pan
1 large ripe Bosc pear, peeled, cored and sliced lengthwise
1 teapoon freshly squeezed lemon juice
2 tablespoons granulated sugar
1/4 cup all-purpose flour
A Pinch ground ginger
A Pinch ground cinnamon
A Pinch ground cloves
A Pinch ground nutmeg
1/8 teaspoon salt
2 tablespoons brown sugar
1/4 cup warm milk
1 tablespoon honey
1/2 teaspoon freshly grated ginger
1/4 teaspoon baking soda

Method :

1. Heat oven to 350 degrees. Butter a mini loaf pan and set aside
2. In a bowl, toss pears with lemon juice. In a large skillet set over medium high heat, melt 1/2 tablespoons butter; sprinkle with 1 tablespoon granulated sugar. Add the pears, cut-sides down, in a single layer; cook until brown on bottoms, 2-3 minutes. Turn pears over, cook other cut-sides until brown, 2-3 minutes. Transfer to a plate.
3. Add a little water(2-3 teaspoons) to pear juices remaining in skillet; sprinkle remaining 1 tablespoon granulated sugar over liquid. Cook, stirring until reduced to syrup, about 1 minute. Pour into the mini loaf pan, swirl to coat. Spread out pears in single layer on the base of the pan. Set aside.
4. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg and salt.
5. In a mixing bowl cream together butter and brown sugar, beating steadily; Beat in honey and grated ginger. Add half of flour mixture; mix well. In a small bowl, combine baking soda and 2 tablespoons boiling water; beat into batter. Beat in the remaining flour mixture until combined.
6. Pour batter into pan, evenly over the pears; bake 20 minutes. Reduce heat to 325 degrees. Bake until springy to the touch, 15 to 20 minutes. Cool on wire rack, 1 hour. Run a knife between cake and pan and invert onto a serving plate.




-----------Martha Stewart's Recipe-----------

Ingredients :

10 tablespoons butter, room temperature, plus more for pan
5 large ripe Bartlett pears, peeled, cored and quartered
2 tablespoons freshly squeezed lemon juice
4 tablespoons granulated sugar
6 tablespoons brandy
1 cup all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup packed dark-brown sugar
3 large eggs
1/2 cup unsulfured molasses
1 tablespoon freshly grated ginger
1 teaspoon baking soda

Method :

1. Heat oven to 350 degrees. Butter a 9-inch square cake pan and set aside
2. In a large bowl, toss pears with lemon juice. In a large skillet set over medium high heat, melt 2 tablespoons butter; sprinkle with 2 tablespoons granulated sugar. Add half of the pears, cut-sides down, in a single layer; cook until brown on bottoms, 2-3 minutes. Turn pears over, cook other cut-sides until brown, 2-3 minutes. Transfer to a plate. Repeat with remaining pears.
3. Add brandy to pear juices remaining in skillet; sprinkle remaining 2 tablespoons granulated sugar over liquid. Cook, stirring until reduced to syrup, about 1 minute. Pour into pan, swirl to coat. Starting in one corner, fan out pears in single layer; arrange tapered sides in same direction. Set pan aside.
4. In a medium bowl, whisk together the flour, ground ginger, cinnamon, cloves, nutmeg and salt.
5. In the bowl of an electric mixer, cream remaining 8 tablespoons butter until fluffy. add brown sugar, beat on medium-high speed for 3 minutes. Add eggs; beat to combine. Beat in molasses and grated ginger. Add half of flour mixture; combine on low speed. In a small bowl, combine baking soda and 2 tablespoons boiling water; beat into batter. Beat in the remaining flour mixture until combined.
6. Pour batter into pan; bake 25 minutes. Reduce heat to 325 degrees. bake until springy to the touch, 15 to 20 minutes. Cool on wire rack, 1 hour. Run a knife between cake and pan and invert onto a serving plate.




This post goes to Raaga's AFAM-Pears event. :-)