Sunday Treat for all ... "KhatHa~MeetHa~TeekHa Grape Paani Poori (Golgappa) with Cooked Spiced White Peas (Ragda)" ... Finally done and it tastes simply Fantastic ... been wanting try this concoction for sometime now ... It's the season of Paani Poori (Puri) now so go ahead and Prepare~Relish these delicious grape flavored ones with your family and friends before they vanish ... Yummilicious ...
** Paani Poori (Puri) or Golgappa is a favorite of all those who have tasted it. Some like it spicy while some like it sweeter but come what may it is loved by all. I have seen at functions and also on streets the crowd always throngs towards paani poori counters more than anywhere else. We are in an era where innovation or lets say twists in tastes of food and adaption of new methods are the key things for satisfying ones interest in food and those taste buds too. I am one, who loves making different variations in the most loved food to see if it gives in more appeal and this paani poori I made with black grape juice is just that. A full pack of 100 poories were emptied within a day by me and hubby to my delight. We had it for lunch, tiffin and dinner and enjoyed the taste very much, off course there were about 20 or so poories that were crushed in transit, which I had to keep aside to be added later for bhel or so.
** I had been wanting to try another flavorful paani/spiced water for paani poori after my successful attempt in preparing with raw mangoes about 2 years back. Somehow I could never get about doing much for the mere reason that I was always short of one or the other ingredient in my kitchen or it was simply not in season then. So this time when my friendly fruit vendor brought and gave me huge sized dark black grapes the first of the season, I was delighted but was worried when he forced me to buy 2 kgs as I felt that would be too much, but since he had brought it all the way to my office I could not say No and bought the same. Now my mind started ticking and that was when I felt it was high time I prepared the paani poori with grapes that was ringing in my mind for a long time now. Rest is history and the bowls in pictures are before you, they are simply awesome, aren't they ?? I prepared Ragada ie seasoned cooked white peas this time instead of my usual green moong sprouts for a change and trust me it was awesome.
** For those who are new to paani poori, these are small thick crisp poori that are available in stores easily, at least in Mumbai, though you can prepare them in your home too. Two types of chutney’s are generally prepared one sweet with tamarind-jaggery-spices and the other with coriander-mint-green chillies and spices. The later one is thin in texture while the sweet one is thicker. The chutney’s are prepared separately to ensure that each person has them the way he desires depending on his spice level desire. If you want it sweeter a little bit more of the sweet chutney is added and if you want it spicier the later one in increased in quantity. This way with two chutney’s you can cater to the needs of young and old alike without trouble and also as per their tastes. This is generally the way it is served almost everywhere keeping in mind that there are both young and old as well as people with different taste buds who are going to relish it.
** The poori which are small in size, say the size of a large lemon (nimboo) is pierced on the top side to make a hole in it. Now some filling like either cooked whole green moong sprouts, ragda ie either cooked white peas or chick peas, salt boondi (besan boondi) etc. are added as base and then topped with sweet chutney and then topped with spicy coriander leaves water. The poori has to be assembled fast and served immediately and has to be eaten in one gulp. The first few times you may get zapped or find it tough as the spicy water may send out smoke through ears and water down your eyes and nose, also one should learn the trick of eating the same observing others who are used to it for knowledge of the exact method in which it is relished. Then there is absolutely no stopping you and you will always yearn to eat them. My mother who is 86 years of age enjoys this paani poori very much and I always prepare it at least 2-3 times when she visits me. I am sharing the the link with sprouts at the bottom of this recipe, please check out on the same too.
** Again, coming to the part of preparing chutney, In my home our tastes do not vary very much and so I keep it medium spiced. This helps me in preparing the mixtures / spiced water / chutney in one go only ie one single item without keeping them as two separate ones. You can do the same too without having to add in each one separately and wasting the time, that is done when tastes or spice levels in individual taste varies. These are small things that we learn to accept in our homes to suit the tastes in each ones home. I have always found preparation of two separate chutney a mundane task. So this time too with the preparation of spiced grape juice, I have added in all that is needed in measures that is suitable to my family in one go and prepared a single spiced grape juice for the poori. It tasted fantastic and now I am all geared to think of next concoction for paani poori. Till then you people try out this one and enjoy with your family and friends. I am sure all the ingredients are easily available in your kitchen, it is the season of grapes and they are flooding the market soon, so make them now and surprise your family and friends by serving them this new concoction.
** Here is my Method of preparing "KhatHa~MeetHa~TeekHa Grape Paani Poori (Golgappa) with Cooked Spiced White Peas (Ragda)" … My Style …
** To Prepare the Ragada / Seasoned White Peas : Soak 2 cups of white peas (you can also use chick peas ie white chana if you do not have white peas) for 6-8 hrs or overnight. Then wash it in plenty of water and put it in pressure cooker with sufficient water ie about an inch above the peas level and pressure cook on medium flame for 2-3 whistles. Let the pressure fall on its own. Once you are able to remove the lid do so carefully.
** Add the cooked white peas into a thick kadai while still hot, add in a pinch of haldi/turmeric powder, 2 tblsp of white/black pepper powder, salt to taste and mix well. You can add in a tsp of dhania / coriander powder and ½ tsp of badisep (fennel powder) too. I have added just a little bit of each. Mix well and bring to a boil, with a potato masher slightly crush the peas and remove from fire. Allow it to cool completely. They are now ready to be relished with paani poori.
** For the preparation of Spiced Grape Juice : Wash and wipe well about a kilogram of dark black grapes. Put them in a mixer grinder along with 2 cups of boiled and cooled water and grind to a very smooth puree. Remove and strain the puree through a very fine sieve. Add in another 2 cups of water and mix well. Check the consistency of the water and add more water as necessary. In all you should have about a liter of the juice in the bowl.
** Now add 2 tblsp of paani poori masala (I used from stores), salt to taste (I used Kala Namak), 1 tsp of Kashmiri red chilly powder, 2 tsp of amchur powder and ½ a cup of sugar and mix well. Taste the juice and check for variations in ingredients. This taste part has to be checked by each one of you keeping in mind your family preferences. Adjust ingredients less/more as per your liking.
** The sweetness and tartness also depends upon the grapes used. The juice is now ready, you can either keep it in the fridge to get chilled or you can add in cold water while adding in the water too. Keep in mind that while serving the ragda ie the cooked white peas should be at room temperature and the grape paani / juice should be slightly cooler or chilled, that’s the best way to relish paani poori.
** "KhatHa~MeetHa~TeekHa Grape Paani Poori (Golgappa) with Cooked Spiced White Peas (Ragda)" is done and ready to be served. Serve them to your family and friends during party times and enjoy, they taste best during winter times and now its winter so, go ahead and enjoy. If you have children or youngsters or if the party is for a larger crowd you can prepare the grape juice with less spice, remove some portion and keep it separate and then add on more spice to the remaining ones that way you will be able to serve kids and elders separately as per their liking too.
** Note: You can also use plain salted besan boondi available in the stores, they too taste yummy. Just put them inside the poori and then fill up with spiced grape water and have it in one go. I have included them here just for the sake of vizuvalising the type of ingredients that go with it.
** Note : You can also use sprouted green gram instead of peas. You just need enough sprouted once, you can either steam them or microwave them if need be, though I prefer the raw ones. Sprouts are very good for health and a good way to make reluctant children eat them without a murmur. If you are new to sprouts you can check the link given for the recipe below where in sprouts are included or you can use the search option / label for sprouts wherein you will find the method.
** I am including the link to the recipe of “Khatta Meetha Teekha Raw Mango Paani Poori" posted by me earlier in the blog, which also tastes superb. Again raw mangoes have started to come into the market, so you can go ahead and try out that variation too. Just go through the link given below …..
** In case the Ragda ie Cooked white peas are in excess, do not worry, you can prepare "Ragda pattice" another famous and delicious Mumbai street food, the next day and not let it go waste, check out the recipe given in the link below for the Ragda Pattice ….
** An Earnest Request : There are many more recipes of different types in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it or have a query, please leave a message in comment section or mail me the same. I will try my best to get back to you as soon as possible. Do try out various types of dishes included in the Blog and Enjoy them with your family and friends and do give me a feedback if possible. I have also started a food group for by the name "KONKANI DELICACIES" where in you will find many more recipes by members and you too can share some of your own. The link to the group is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring" … Thank You ….
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