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Jayikayi in Spicy Pani Recipe

This document provides a recipe for Pani (spicy water) and Puris (fried bread) along with a recipe for Pea and Toor Dal Curry. For the Pani, herbs, spices, chilies, tamarind and lemon are blended into a paste and mixed with water. The Puris are made from maida flour, semolina flour and water. The Pea and Toor Dal Curry involves grinding coconut, spices and toor dal into a paste which is cooked with peas, sugar, salt and served over crushed puris topped with vegetables and sev.

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Abhay Shankar Bharadwaj
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77 views2 pages

Jayikayi in Spicy Pani Recipe

This document provides a recipe for Pani (spicy water) and Puris (fried bread) along with a recipe for Pea and Toor Dal Curry. For the Pani, herbs, spices, chilies, tamarind and lemon are blended into a paste and mixed with water. The Puris are made from maida flour, semolina flour and water. The Pea and Toor Dal Curry involves grinding coconut, spices and toor dal into a paste which is cooked with peas, sugar, salt and served over crushed puris topped with vegetables and sev.

Uploaded by

Abhay Shankar Bharadwaj
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Ingredients: Pani (Spicy Water): 1 cup mint leaves (Pudina) 2 to 4 green chilies (adjust to taste) 3 tablespoons tamarind paste

ns 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.

Ingredients: 3/4 cup dry green peas, soaked overnight and pressure cooked (do not use fresh peas) 1/2 cup toor dal cooked till soft with a pinch of turmeric Grated carrot Finely chopped onion Puris (I used store bought) Sev Finely chopped coriander leaves 1 tbl spn coconut 1 tea spn sugar 1 and 1/2 tea spn red chilli powder Salt Dry Spices : 4 cloves 1 cinnamon 1 tea spn coriander seeds 1 tea spn cumin seeds 1/4 tea spn peppercorns A small piece of nutmeg(jayikayi) 1 mace(japatre/javatri) 2-3 marathi moggu Method: Dry roast all the spices (I did this to help in grinding, was not in original recipe). Grind the spices with coconut, red chilli powder to a smooth paste. Add the toor dal and grind (I did not want to sieve it to get a smooth paste, so I just ground it). Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery). Add salt, sugar and cook for a while. Now add the cooked peas and cook till it comes to required consistency. The gravy should not be too thick or too thin. It should be semi liquid. In a serving plate, take few puris and crush them. Spread a about 1-2 ladle full of gravy. Spread some carrot, onion, coriander leaves and sev. Serve immediately. The gravy should be hot to enjoy the actual taste of it. Add the toppings according to your liking.

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