Chaat Series: Mango Pani Puri Recipe (2 Variations-Sweet & Spicy)


A favorite summer and monsoon snack prepared with king of fruits “mangoes” was a family favorite. Crispy spheres filled with tangy, spicy and sweet mangoes is a perfect starter or can be served as an evening snack.
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Ingredients Spicy Raw Mango Pani Puri:
1/2 Cup Raw Mango Pieces
5 Sprigs Coriander 
5 Sprigs Mint
1 Green Chilly
1/4 Tsp Asafoetida
1/2 Tsp Cumin Powder
1/2 Tsp Chaat Masala
1/2 Tsp Pepper Powder
1/4 Tsp Sweet Tamarind Chutney Click Here for Recipe
Salt as per taste.

For Filling:
2 Boiled, Peeled and Crumbled Potatoes
1/2 Tsp Chilly Powder
1/2 Tsp Pepper Powder
1/2 Tsp Cumin Powder
1/4 Tsp Chaat Masala
1/4 Tsp Sweet Tamarind Chutney
Salt as per taste...

For Poori:
Store Bought Poori Shells
Boondi
Sev
1/2 Lime
2 Onion Finely Chopped



Prep:
Boil the potatoes reserve.
Chop mango in large pieces reserve.
Wash, pat dry coriander and mint reserve.
Prepare tamarind chutney ahead of time reserve.

Method:
In a mixer jar add raw mango, chilly, mint, coriander, asafoetida, cumin powder, pepper powder, Chaat masala, salt as per taste cover and grind to form coarse paste. Add splash of water grind till smooth Chutney is formed.

In a mixing bowl add boiled, peeled and crumbled Potatoes. Add chilly powder, cumin powder, pepper powder, Chaat masala, tiny amount of tamarind Chutney and salt as per taste mix well reserve.

Dilute the ground mango masala with water, adjust salt and add tiny amount of sweet tamarind Chutney whisk to combine all the ingredients and serve chilled. We can garnish with boondi pearls.


Create a cavity in the Pani Puri shells, fill one tbsp spicy Potato filling, chopped onions, sev or boondi. Serve along with pani...we need to pour the mango Pani in the cavity and eat it right away. 


Burst of flavor from raw mango, spicy masala and crunchy Puri was totally a new and unique taste for us. This is my second attempt trying this recipe it was perfect I will be preparing this often.


Ingredients for Sweet Mango Pani Puris:
2 Large Ripe Mangoes (use malgova or imaam pasand mango)
3 Pods Cardamom + 2 Tbsp sugar ground into powder
4 to 5 Tbsp Sugar optional
Candided cherry
1 Tbsp Ginger powder
15 Cashews finely chopped
10 to 15 Raisins finely chopped
Pani Puri Shells
Mint leaves

Prep up: 
Wash, peel and chop mango into tiny pieces.
Chop cashews and raisins.
Grind sugar and cardamom to form smooth powder.

Method:
In a mixer jar add half amount of chopped mango along with 1/4 tsp ginger powder, 1/4 tsp cardamom powder and sugar if needed, grind all the ingredients to form smooth puree add water to dilute if needed serve chilled.

For filling: add chopped mangoes to a mixing bowl along with 4 tbsp candied cherry, 1/4 ginger powder, 1/4 cardamom powder mix well and reserve.

Create a cavity in Pani Puri shells fill the cavity with ripe mango filling top with cherry, sprinkle ginger and cardamom powder. Serve the filled Puri with mango juice. After every bite of mango Puri taste the juice it's one of a kind dessert... turned out excellent 😊



Gluten Free Tofu Wraps Recipe in Association with Somey's Kitchen

I've grown up eating millet and rice rotis for breakfast and dinner, never really had any clue all the dishes I enjoyed eating as a kid was gluten free. My travel career challenged me with so many clients with gluten allergy many of them are from abroad and few locals, I really did not have many options to pick and choose or even suggest them a product they could purchase and use, the gluten free ready to cook product market is less in India compared to west, The few millet dishes are prepared only at home or handful of local restaurants, options for gluten free diet is alien to many of us. I personally felt Somey's kitchen is bridging the gap and introducing all new range of gluten free options for local consumers.

Recently my family doctor also opened up on this subject and has advised us to switch to healthier gluten free diets which helps reduce blood sugar levels and also helps build stamina. Slowly but surely the trend for gluten free diet is picking up, time was right when my PR contacted me to test Somey's kitchen products. We liked the products since we are used to millet taste and texture both the poori and chapati was perfect for us. Suggestion for first time taste testers, a spicy pickle or chutney is a must along with roti; it takes time to adjust to the texture.

I have also posted three different variations of paratha using somey's whole wheat chapati please click here for the recipes...

Recipe demo and review video. Subscribe to me on Youtube English and Tamil Channels for regular updates πŸ˜€
About Somey’s Kitchen: 
Somey’s Kitchen was a dream started in London, U.K., taking ahead a family tradition of home cooking by Mrs. Somey Samuel so 50% of the profits from this company can be used to sown into transforming lives in India and around the world. Sandy Samuel Jerome, daughter of Mrs. Somey, and Joel Jerome, her son-in- law, first got the idea for incorporating the company when they saw a phenomenal response to the range of non-veg and seafood pickled masalas made by Sandy’s mother (Mrs Somey Samuel). 

Somey’s Kitchen aims to be one of the leading company’s globally in bringing niche and specialty food and be a pioneer in launching new products that does not exist in the market. The company also aims to create a successful business on the intersection between four pillars – Great Tasting Food, Value for Money, Healthy Living and Transforming Lives of Less Fortunate.

Price Points and availability: Prawn Pickled Masala is INR 250 Chicken and Fish is INR 240. Whole wheat and gluten free rotis are between 115/- to 130/- per pack.

Gluten Free Poori 115/- Per Packet

Gluten Free Chapati 130/- Per Packet

For purchase available at Big Basket, Nature’s Basket, Star Bazaar and Big Bazaar (Gen Next Stores) across Mumbai, Pune and Bangalore...

Somey's Breads come in a vacuum sealed pack. Once opened it has to be consumed with in two days. Every layer of semi-cooked chapati or poori is neatly packed with plastic sheets.



Gluten Free Poori Served with Aloo Curry and Mint Coconut Chutney...
Gluten Free Tofu Wraps
We can alter this tofu wraps according to our preference by adding corn, shredded chicken, sausages or cauliflower depends on what ever you have on hand and ready to use in a wrap. 

Ingredients:
200 Grams Tofu or Paneer
2 Deseeded and Sliced Tomatoes
3 Bell Peppers Deseeded and Sliced
3 Onion Peeled and Sliced
1 Tbsp Chilly Powder
1 Tbsp Curry Powder
1 Tbsp Garam Masala
1 Bunch Lettuce Leaves
1 Pack Gluten Free Rotis
Oil as required
Salt as per taste...

Ingredients For Honey Chilly Mayo Sauce:
1 Tbsp Mayo
1 Tbsp Honey
1 Tbsp Chilly Tomato Ketchup
1 Tsp Paprika

Method:
Chop tofu into bite size cubes. Heat a pan on medium flame, add 3 tbsp oil.

Once the oil reaches temperature add the tofu along with 1/2 tsp chilly powder, garam masala and curry powder toss to coat, sprinkle salt and add a splash of water allow the masalas and tofu to cook.

Cover and cook the tofu until moisture evaporates toss to coat once and reserve on a plate.

Using the same pan heat 1 tbsp oil add the bell pepper, onions, and other half of the masalas chilly powder, curry powder and garam masala along with salt toss to coat.

Add water stir and cover. Cook the veggies on medium flame until excess moisture evaporates completely, reserve the cooked veggies on a plate.

Combine mayo, honey , ketchup and paprika togeather reserve....use this sauce for all your wraps its a versatile sauce.

Heat a tawa on medium flame fry the roti for a minute on each side we can use butter or oil to fry the roti.
Start Preparing the Wraps:
In a plate place the roti, arrange the lettuce leaves, start layering with tomatoes, followed by the capsicum masala, tofu pieces and finally drizzle the honey chilly sauce and serve. These crunchy and healthy wrap pair perfectly with ice tea or lemon soda...EnjoyπŸ˜€



Poolside Lunch @The Bengaluru Brasserie, Hyatt Centric MG-Road

Lunch meet at The Bengaluru Brasserie was relaxed accompanied by crystal-blue poolside, open and breezy ambience, casual yet infused with just a touch of elegance. I must thank newly relaunched Hyatt centric for the invite. 

The Bengaluru Brasserie is an all occasion brasserie (bar and restaurant), that serves modern global cuisine inspired by native ingredients in a relaxed and casual atmosphere. The extensive menu features healthy vegetarian and nonvegetarian meals. 

Dishes I really enjoyed were fresh and crunchy duck salad, coconut chicken spring rolls, grilled seabass, smoked lamb chops and ragi (millet) duck dosa all these meals are must try. Service was good, soft spoken friendly staff. 


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Ambience



Menu
Dishes I got to taste...
Mocktails: Citrus Cooler (Orange, Lime, Lemonade)


Small Bites: Pepper Fry Pork Spiked with Curry Leaves and Onions
Fatty chunks of pork belly tossed with freshly pounded masala, just the way I like it peppery, juicy and spicy.


Small Bites: Chicken and Coconut spring Rolls with Dried Chilly Sauce


Thai curry style chicken wrapped in spring roll sheets and fried to perfection served with a spicy chilly dipping sauce.


Lean on: Poached Prawn, Green mango, tomato and Chilli Lime Dressing
Fresh and crunch salad with prawns and micro greens we can ask for a spicy or mildly spiced dressing as per choice.

Lean on: Pulled Duck, Grapefruit, Beansprouts and Cashewnuts


Pulled duck salad was my favorite it had all the ingredients fresh and crunchy greens, cashews, grape fruit and a tangy soy chilli dressing.

Mocktails: Greens to Go Lean (Green Tea, Mint, Green Apple, Honey)

Asian Affairs: Tossed Prawn Wonton, Sesame, Chilli and Spring Onions

I liked the sauce topped on the wonton, filling was slightly bland its a perfect starter for cocktails...

Small Bites: Boiled Water Chestnut and Garlic Chives Dumplings

All of us enjoyed the water chestnut dumplings and had second serving it literally melted in my mouth every bite no need to chew, there was a slight crunch from the water chestnut.


Burgers and Wraps: Hand Pulled Pork Pao, Kimchi Slaw and Bourbon BBQ Sauce

The fresh kimchi and bourbon sauce with pulled pork was another dish recommended and served by Chef Ashwini. I personally like pork in any form but this was my first time trying it with kimchi and bbq sauce somehow three different cuisines matched it was prefect really comforting. 

Country Side: Ragi Dosa, Duck and Tomato chutney.

I have not tasted ragi dosa in this form before this was again a surprise for me. Perfectly prepared ragi dosa with loads of ghee centered with duck and served with sambar and tomato chutney was ultimate. Fusion of different cuisines well balanced flavors and textures superb combination. Must try when at hyatt.  



Native Inspired Ingredients: Grilled Fish, Karnataka Avocado, Caper Berries, Cherry Tomatoes

Melt in your mouth seabass with creamy avocado, cherry tomatoes and microgreens is a classic all time favorite. I loved the presentation.

Country Side: Smoked Masala Lamb Chops, Chilli and Mace, Tamarind Curd

Highly recommend the lamb chops it was one of the best tandoori grilled chops I have tasted in a while.


Country Side: Chicken Donne Biryani, Karnataka Rice, Tomato, Onions, Southern Spices.
Desserts
Rasmalai Cheese Cake 
White Chocolate Cardamom Cake 
Mango Tiramisu with Coconut Granola
Desserts were amazing. We enjoyed all the dishes served to us. My picks from the tasting was coconut chicken spring rolls, lamb chops, ragi duck dosa and white chocolate cardamom cake. i was unable to rate the drink menu since I had to head out for work...mocktails tasted were good. Meal for two would cost 2000+.


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Chaat Series: Mango Pani Puri Recipe (2 Variations-Sweet & Spicy)

A favorite summer and monsoon snack prepared with king of fruits “mangoes” was a family favorite. Crispy spheres filled with tangy, spic...