Wednesday, May 28, 2014

Wheat Flour Gol Gappe (Homemade Pani Puri) - SNC - 5

Wheat Flour (Atta) Gol Gappe (Panu Puri) with 4 Flavored Pani

How to make Homemade Panu Puri?

 SNC May Month Challenge - May  2014

SNC (south vs North) and (North vs South) Event Started by Divya Pramil   
I  belong to Southern Group , I am Linking  this recipe SNC You to can cook Indian food Divya's South Vs North  hosted by Prachi - to North group challenge

Gol gappe is Known as Pani puri,gup chup, Pani ke bataashe and Phuchka. It is popular street food of india. It consists a fried crispy round shells that is stuffed with spicy potato and peas and fill with flavored water that is made of tamarind paste ,sugar, chilly, mint and chaat masala. In Delhi ,Gol gappe is known as ‘Pani ke bataasa’ which means a round hollow puri.A hole is made in bataasha by thumb and place small size of spicy potato inside it and filled the bataasha with spicy water(pani) that is usually made with tamarind paste, mint ,red  chilli powder, cumin seeds, asafetida and chaat masala.I prepared the wheat flour gal gappe with 4 types of flavored water.

 watch this link - Iss pyar ko kya naam doom  Kushi & Arnav - Gol gappe

I usually like north Indian snacks (chaat items) like belpuri,dahi vada etc…..for 2 years ago, I have been watching  the popular hindi serial “iss pyaar ko kya naam dhoom”,which prompted me in making this delicious chaat recipe (gol gappe)….In this month SNC  challenge(gol gappe) ,I would like to thank Ms.prachi  for creating this wonderful opportunity  for preparing gol gappe which I have been waiting to prepare for so long .


for Gal Gappe:
2 cup wheat flour
1 tsp salt
1 tsp oil
¾ water
Pinch of asafetida
Oil for fry

For pani:

For khatta pani (Tangy water):
½ cup mint leaves
½ cup coriander leaves
2 green chilly
½ cup grated green mango
½ tsp black salt
¼ tsp salt
¼ cup boondi / fried gram flour tiny balls
¾ glass water

For Meetha Pani (Sweet pani):
½ cup tamarind pulp
3 tbsp sugar
½ tsp black salt
½ roasted cumin seeds powder
¼ tsp black pepper powder
¾ glass water

For Khatta- meetha pani (sweet-sour water):
5 small size green mangoes boiled)
½ tsp mint powder
½ tsp roasted cumin seeds
½ tsp black salt
¼ tsp black pepper powder
3 tbsp sugar
¼ tsp salt
¾ glass water

For Tikha pani (spicy water):
½ cup tamarind
3 tsp sugar
½ tsp roasted cumin seeds powder
½ tsp black salt
¼ tsp black salt powder
½ tsp chaat masala
1 tsp red chilly powder
½ tsp dry mint powder
½ tsp cumin seeds
Pinch of asafetida
½ tsp oil
¾ glass water

For Stuffing:
2 boiled potatoes
½ dry mint powder
½ tsp red chilly powder
½ tsp chaat masala
1 tsp fresh chopped coriander



For Gal Gappe:
1.In a small bowl, add water and asafetida and mix it well.
2.In a mixing bowl,Add wheat flour, oil ,salt and water and make tight dough. Keep it aside for 10 mins.
3.Divide the dough in 8 equal parts.

4.Take a ball and roll it like a long rope than cut 13 equal parts as show in the photo.
5.Now take a piece and roll it in round circle.
6.Wash a muslin cloth (cotton cloth)and spread the wet cloth over the kitchen flour.
7.Place the rolled dough over the cloth and cover with another half part of cloth .Do the same with all dough.
8.Now heat the oil in the vessel.
9.Deep fry it till golden brown and crispy .
10.Drain it and place on paper napkin.

For pani:

For Khatta pani:
1.In grinder ,add mint leave ,fresh coriander ,green chilly ,grated green mango and salt and grind into a fine paste.
2.In a bowl , add mint-coriander paste, water and boondi mix it well .add some ice cube and pani is ready.

For Meetha Pani:
1.In a small pan,Add tamarind paste, sugar, and salt and  cook it 5 mins .
2.In a bowl ,add cooked tamarind paste,black pepper powder and water and mix well. Its ready.

For Khatta-Meetha Pani:
1.Peel the skin of boiled green mango and remove the seed .
2.Add the mango pulp in the grinder and make a fine paste.
3.In a bowl ,add mango pulp, dry mint leave powder, sugar , cumin powder ,black pepper powder and water and mix well. pani is ready .

For Tikha pani:
1.In a sauce pan,Add tamarind paste, sugar and salt and cook for 5 mins.
2. In a bowl, Add tamarind paste, mint powder, red chilly powder, cumin powder, chaat masala ,water and mix it well.
3.In a small pan, Add oil, cumin seeds and asafetida and roast for 1 min and add roasted cumin to water and mix it well.

how to serve :
1.Make hole in the puri with thumb and stuffed some potato inside the puri and dip into flavored water of your choice.


Note :You can Add more chilly to make more spicy. 
          You can ice cube for chill water.

>½ tsp chaat masala

1 tsp red chilly powder
½ tsp dry mint powder
½ tsp cumin seeds
Pinch of asafetida
½ tsp oil
¾ glass water

For Stuffing:
2 boiled potatoes
½ dry mint powder
½ tsp red chilly powder
½ tsp chaat masala
1 tsp fresh chopped coriander

Saturday, May 24, 2014

Swimming & Sunset Picture @ Mamzar Beach, Dubai

My Son Haneefuddin & My sister Sons Aftab, Atif & Chotu Ahed

Linked to " ABC Wednesday"  - S-  Skywatch Friday

Sunset Picture @ Mamzar Beach Dubai

Swimming Picture , Mamzar beach, Dubai.United Arab Emirates.

Wednesday, May 14, 2014

Beetroot Biriyani (Pressure Cooker Method)

Serves - 3 person
Preparation time: 15 minutes
Cooking time : 15 minutes 

Beetroot Biriyani (Pressure Cooker Method)

Beetroot  Biriyani is a colourful healthy dish  for kids Lunch box.It enhances hemoglobin who are anemic. 
Chut phut one pot meal  It is very healthy meal, especially for pregnant women.


  1. Beetroot – 2 Medium size
  2. Onion – 2
  3. Tomato – 2
  4. Green chilli – 1
  5. Red chilli powder – 1//2 tspn
  6. Curd – 1 tspn
  7. Coriander leaves and mint leaves – few
  8. Bay leaves – 2 pcs
  9. Cinnamon  , clove,cardamom – each – 1 pc
  10. Ginger garlic paste  - 1 ½ tspn
  11. Salt – to taste ( 1 tspn)
  12. Oil – 5 tspn
  13. Ghee – 1 tspn
  14. Lemon juice  - ½ tspn
  15. Boiled - Egg - 2 nos

  1. Soak rice for 10 minutes. Peel and wash the beetroot and cut into small cubes.
  2. Cut the onion and tomato lengthwise. Heat oil in a cooker add bay leaves, cinnamon , cardamom, clove when they y start crackle add onion sauté till it  turns pink, add ginger garlic paste and sauté till it’s raw smell goes away, Now add coriander, mint leaves stir it  for 2 minutes and  add tomato and green chilli cook it for about  2 minutes under low flame.
  3. Now add beetroot, chilli powder, salt, curd and cook about – 2 minutes .
  4. Add water 1: 1 ½  ratio and allow to boil then add soaked rice again boil about 5 minutes now add lemon juice + ghee and close with cooker lid and leave  for 2 whistles.
  5. When the pressure completely releases out of the cooker, mix well with fork and transfer it  in to a serving bowl and garnish with coriander leaves and boiled egg serve it with Raita

Pressure cooker - beetroot biriyani 


Friday, May 9, 2014



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Triplicane ,

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Monday, May 5, 2014

Spicy Saurashtra Scud .Fish Curry/No Tomato No Onion

Scud fish curry - ayila miin curry- அயில மீன் குழம்பு.

This  spicy fish curry is the traditional recipe of saurashtrians which does not contain vegetables like onions, tomatoes, garlic like other normal fish curries. This is very simple recipe which can be prepared very easily.You can also use yam egg, bringal instead of fish to prepare this tasty and spicy curry.


Scud fish – ¼ kg

To grind

Whole red chilli - 1 or 2 (depends on your spice level)
Whole pepper – 1 tspn
Cumin seeds – 1 tspn
Fennel seeds – 1 tspn
Aachi or sakthi curry pwd – 1 tspn
Grated coconut – one cup

Tamarind – 1 lemon size ball

To temper

Oil – 5 tspn
Cumin seeds -  ½ tspn
Curry leaves – few

For garnishing

Coriander leaves.


  1. Soak tamarind in 1 cup of hot water  and extract the juice , keep aside
  2. Wash and clean the fish.
  3. Grind   together whole pepper, cumin, fennel, whole red  chilli, coconut, curry powder, salt to a fine paste.
  4. Heat a griddle add oil  and temper with cumin seeds and curry leaves pour the ground ingredients and add enough water then cook for 5 to 10 min.
  5. Add tamarind juice and cook for about 5 min
  6. Finally add fish and cook for about 5 min.
  7. Remove from the gas, transfer the fish curry into serving bowl and garnish it with coriander leaves.