Ingredients:

* Pani (Spicy Water):
* 1 cup mint leaves (Pudina)
* 2 to 4 green chilies (adjust to taste)
* 3 tablespoons tamarind paste (Imli)
* 3 tablespoons lemon juice
* 1 teaspoon black salt
* 1 teaspoon salt (adjust to taste)
* 1/4 teaspoon ginger powder
* 1/8 teaspoon asafetida (Hing)
* 1 tablespoon roasted cumin seed powder
* 1 tablespoon sugar (adjust to taste)
* 1/2 teaspoon black pepper
* 4 cups water (adjust to taste)
* Puris:
* 1/4 cup All Purpose flour (Maida or Plain Flour)
* 3/4 cup fine Sooji (Semolina Flour)
* 1/2 cup water (as needed)

Method:

1. Pani (Spicy Water):
Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
2. Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
3. After straining mix the paste with remaining water or adjusting to the taste.
4. The pani (water) will taste best if refrigerated for a day.

Puris:

1. Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
2. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
3. Divide the dough into about 60 small balls. Keep them under a damp cloth.
4. Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
5. Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
6. Start frying the puris, starting first with the puri you first rolled.
7. Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
8. Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
9. Fry all the puris. They should be crisp and puff like a ball.

How to Serve:

Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water). Enjoy!

Ingredients:
Urad dhal - 1 cup
Mung dhal (yellow split) - half cup
Ginger - 1 inch piece, chopped
Green chillies - 3, chopped finely
Curry leaves - few, chopped
Salt, Pepper - to taste

Yogurt sauce:
Yogurt - 2 cups, thick
Milk - half cup (approx)
Water - as required for the consistency
Green chillies - 2
Coconut - 2 tbsp, shredded
Salt - to taste
Cumin powder, Chilli powder - to sprinkle on top
Tamarind-date chutney (optional)
Coriander leaves - 2 tbsp, chopped

Method:
1) Wash & soak both dhals together for about 2 hours and grind to a thick paste with as little water as possible till light and fluffy. Add some salt towards the end so it gets mixed uniformly. I use a grinder for this.

2) Add in the chopped ginger, g. chillies & curry leaves with pepper and mix thoroughly. One could deep fry the batter after forming them into patties similar to this. I used the kuzhipaniyaram/appe pan instead following RedChillies' fabulous method. I add about a drop of oil in each depression on medium-low flame and once the batter is filled, cover with a lid and allow to cook till light brown. Flip over and cook the other side as well.

4) Keep some hot water on the side and dunk the vadais once they are cooked into this. This will enable them to get soft and will remain that way when put in the yogurt sauce later. Take them out after a few minutes, squeeze gently to remove excess water.

3) Grind g. chillies & coconut to a smooth paste and blend with milk, yogurt, water as required & salt to form a smooth, thick liquid. Soak the vadais in this blend for atleast 2-3 hours - the longer the better.

4) Just before serving, sprinkle the top with chilli powder, cumin powder, tamarind-date chutney and coriander leaves and enjoy this tasty treat.

INGREDIENTS
Potatoes ………………4 medium sized
Tomatoes ……………..4 medium sized
Onions………………….2 medium sized
Green peas (sheled)……………….1/4 cup
Cauliflower ……………….1/4 small sized
Green chillies ……………………3-4
Fresh coriander leaves……1/4 medium bunch
Ginger …………………….1 inch piece
Garlic……………………..8-10 cloves
Capsicum…………………1 medium sized
Lemons ……………..2
Salt………………..to taste
Pav Bhajee masala………….1 and half tbsps
Oil ………………..3 tbsps
Butter………………3tbsps
Pav ……………..8

METHOD OF PREPARATION
1. Wash, boil, cool, peel and grated potatoes. Wash and finely chop tomatoes. Peel, wash and finely chop onions. Wash and boil green peas in salted water till soft. Drain and mash lightly.
2. Break cauliflower into florets, wash and grated. Remove stems, wash and finely chop green chillies. Clean, wash and finely chop coriander leaves. Peel, wash ginger and garlic and grind to a fine paste.Wash, halve, deseed and finely chop capsicum. Wash and cut lemon into wedges.
3. Heat oil in a pan and add three-fourths of the onions. Sauté till light brown. Add green chillies and ginger- garlic paste. Stir-fry for half a minute.
4. Add half of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
5. Ad capsicum, peas, cauliflower, potatoes and one and half cup of water. Bring to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetable are completely mashed.
6. Add pav bhajee masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
7. heat half of the butter in a thick-bottomed pan or on a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
8. Garnish the bhajee with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onions and lemon wedges.

Ingredients Of Bhel Puri

1 packet puffed rice
1 packet bhel mix
2 cups boiled potatoes, cut in cubes
3 tbsp roasted and ground cumin seeds
2 green chilies chopped
1 tsp black pepper
1 tbsp chat masala
4 tbsp tamarind, soaked in water Salt to taste
1 cup onion, chopped
1 cup tomatoes, chopped
1/2 cup sugar
1/2 cup fresh coriander leaves,chopped

Method Of Bhel Puri

Sprinkle salt and pepper on boiled potatoes and set them aside. Remove seeds from tamarind and simmer it to thicken on low heat. Add sugar and little salt in it and cook for 2-3 minutes. It should not be too thick. In a bowl mix puffed rice and bhel mix. Take a plate, serve bhel mixture, add potatoes, onion, tomatoes and chilies. Dust it with chat masala and cumin powder. Pour the tamarind sauce and garnish it with green coriander. You can also serve it with green chutney or some yogurt on top.