Pani puri recipe or Golgappa recipe or Puchka recipe is a popular street food recipe loved by everyone. The hingwalapani is prepared with mint leaves, coriander leaves, hing, tamarind paste and lots of different spices. The flavour of hing gives this pani an added charm. Try this spicy hing pani puri recipe and enjoy with your family and friends.
35g Coriander Leaves
2 Green Chillies
10g Mint Leaves
½ Cup + 600ml Water
Salt to taste
½ Tsp Black Salt
¾ Tsp Chaat Masala
½ Tsp Mango Powder
¼ Tsp Ginger Powder
½ Tsp Red Chilli Powder
¼ Tsp Garam Masala
1 Tsp Tamarind Paste
½ Tsp Vinegar
4 Drops Spice Liquid Hing
Golgappe, to serve
Aloo Masala, to serve
Method: In a blender jar, add coriander, green chillies, mint and ½ cup water. Blend using a stick blender or a regular blender until all the leaves are blended well. Transfer the coriander mix to a large bowl, add remaining 600ml water, salt to taste, black salt, chaat masala, mango powder, ginger powder, red chilli powder, garam masala, tamarind paste, vinegar and hing drops. Mix well and refrigerate for 30 minutes. Once chilled, stuff the golgappe with the aloo masala, pour the hing pani in the golgappe and serve.
Saffron Vegetable Soup is a hearty vegetarian soup packed with leeks, cauiflower, potatoes, cashewnuts and plenty of saffron flavour! This soup is super creamy, so easy to make and can be made in under 30 minutes. If you get to try out this delicious vegetable soup, let me know in the comments how you like it!
½ Cup Hot Water 20-25 Kesari Saffron Strands 3 Tbsp Olive Oil 1 Leek, sliced 3 Potatoes, peeled & diced ½ Cauliflower, cut into florets ¼ Cup Cashew Nuts 750ml Water Salt & Pepper to taste Coriander, for garnish .
In a small bowl, add hot water along with saffron strands. Mix well and let it infuse for 5 minutes. Keep aside.
a stock pot, heat olive oil over medium heat and add the leek. Saute
for a minute and add potatoes along with cauliflower and cashew nuts.
Mix well and saute for 5 minutes.
Add water and the infused saffron water to the stock pot, mix well, cover and cook for 10-12 minutes.
10 minutes, remove the cover and blend the soup using a stick blender
or a regular blender. Add salt and pepper, mix well and bring the soup
to the boil and cook for 1 minute.
Once cooked, remove from heat, transfer the soup to a serving bowl, garnish with coriander and serve hot.
Description: Veg pulao is an one pot rice dish made with mixed vegetables and spices. Saffron Veg Pulao is served with raita or any veg gravy. Adding saffron to the pulao makes it more flavourful and aromatic along with giving the rice dish a bright saffron colour. Do try this delicious recipe at home and drop a comment.
10-15 Kesari Saffron Strands
1 Cup Basmati Rice
3 Tbsp Vegetable Oil
¾ Tsp Cumin Seeds
3 Kesari Green Cardamoms
5 Kesari Cloves
10 Kesari Black Peppercorns
½ Kesari Cinnamon Stick
1 Carrot, peeled & diced
1 Cup Cauliflower, cut into florets
⅓ Cup Frozen Peas
Salt to taste
1 ½ Tsp Red Chilli Powder
2 Tsp Coriander Powder
1 Drop Spice Liquid Garam Masala
½ Tsp Cumin Powder
¾ Tsp Mango Powder
⅛ Tsp Turmeric Powder
Coriander Leaves, for garnish
Veg Pulao is made in a pot filled with hot water, add Kesari Saffron strands along with rice. Bring to the boil and cook for 10 minutes. Drain and keep aside.
In a large wok, heat oil over medium heat and add all the Spices cumin seeds, Spice Liquid cardamom (elaich drop), peppercorns, cloves and cinnamon stick. Saute for a few seconds until the cumin starts to splutter.
Add carrots, cauliflower, frozen peas, salt to taste, and other Spices like red chilli powder, coriander powder, Spice liquid Garam masala drop , cumin powder, mango powder and turmeric powder. Mix well, cover and cook for 7-8 minutes.
Remove the cover, mix again and add the boiled Saffron rice to the vegetable mix. Stir gently and cook for 5 minutes.
Once cooked, remove from heat, transfer the Veg Pulao to a serving bowl, garnish with coriander and serve hot.