Paani Puri

Potato - 2, steamed and mashed

Onion - 1, chopped

Cilantro

Cumin powder - 1 tsp

Chaat Masala - 1 tsp

Chilli powder - 1/2 tsp

Black / regular Salt

Boondhi - 2 tbsp.

Puri

For Paani:

Mint - 1/2 cup

Cilantro - 1 cup

Ginger - a small pc

Green Chilli - 3

Tamarind - a small pc

Dates - 2

Jaggery - 2 tbsp.

Cumin powder - 1 tsp

Chaat Masala - 1 tsp

Black / regular Salt

In a small bowl, mix Potatoes, Onion, Cilantro, Cumin powder, Chaat masala and Salt. Mix well and keep aside.

In a blender add all the ingredients mentioned above for making Paani along with 1/2 cup Water and grind to a fine Chutney. Transfer to a large bowl and add more Water to reach desired consistency. Add Boondhi to the Paani and keep aside.

Crack the top of the Puri with a spoon. Add 2 teaspoons of the Potato - Onion filling in the Puri. Add Paani to the Puri and serve immediately.

Dhal Makhani

Black Urad Dhal - 1 cup

Rajma - 1/2 cup

Oil - 1 tbsp.

Cumin seeds - 1 tsp

Whole Garam Masala - (Cinnamon - 1, Clove - 3, Cardamom - 2, Black Cardamom - 1, Bay Leaf - 1)

Onion - 1, chopped

Ginger Garlic paste - 2 tbsp.

Tomato - 3, pureed

Turmeric - 1 tsp

Chilli powder - 1 1/2 tsp

Cumin powder - 1 tsp

Garam Masala - 1/2 tsp

Kasturi Methi - 1 tsp

Salt

Butter - 4 tbsp.

Heavy Cream - 1/2 cup

Cilantro

Lime juice

Soak Urad Dhal and Rajma in Water overnight. Drain the Water and pressure cook with about 4 cups Water for 3 whistles. Remove from heat and let the pressure come down naturally.

Heat Oil in a large pan. Temper Cumin seeds, Cinnamon, Clove, Cardamom, Black Cardamom and Bay leaf.

Add Onions and sauté until translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add Tomato puree and cook closed for about 5 min or until Oil starts oozing from the mixture.

Season the mixture with Turmeric, Chilli powder, Cumin, Garam Masala, Kasturi Methi and required Salt.

Now add the cooked Dhal and continue cooking on medium heat for about 30 min.

Stir in Butter and Heavy Cream; cook closed on medium heat for another 5 min.

Turn off heat and garnish with more Cream, Cilantro and Lime juice.

Serve hot with Parathas / Kulchas / Naan.

Tomato Kuruma

Coconut – 1/ 4 cup, grated

Green Chilli – 2

Roasted Channa Dhal – 1 tsp

Fennel – 1/2 tsp

Whole Garam Masala - 2 each

Onion – 1, diced

Tomato – 1, chopped

Turmeric – 1/4 tsp

Sambar Powder – 1 tsp

Salt

Cilantro

Grind Coconut, Green Chilli, Roasted Channa Dhal and Fennel to a fine paste.

Heat Oil in a pan and temper Whole Garam Masala.

Add Onion and sauté until it turns golden.

Add the Tomatoes and cook closed until soft.

Season the mixture with Turmeric, Sambhar powder and required Salt.

Once the raw smell of the masala goes away add ground Coconut paste along with 1 cup Water and required Salt; mix well. Cook closed for 10 min and remove from heat.

Garnish with Cilantro.