SuvaiArusuvai - Veg Recipes of India

Pani Puri or Gol Gappe or Mini Pooris are always great hit in our home and whenever we go to hotel, the starter dish my kids order is Pani Poori. We just try to find out shops that offer real good Pani Pooris where the Pani is not too hot or too sweet. Pani given with the poori should be of the mixture of both with an extra tinge - Comment by daughter. Though we love to eat it in chat shops or road side ones, still the best is to make at home (trying to be highly hygenic!!!! uh!!!). Many a times, my husband gets the pooris alone and I make the paani and within seconds I find the packets empty. But whenever I make Pani Puris at home, its just my daughter Surabi and Shrawan come to help me (by rolling the dough to balls and eating a few small pieces too). And cutting the spread out dough to small puris using the small tiffin box lid (which is used to take pickles to office and school). This time it was a big competition  between my son and daughter as to who will cut out how many numbe

I am adding this recipe for the ICC contest by Srivalli for the month of March. I normally make murukku with bengal gram and rice flour. The ingredient that is given is slightly different from what I normally make. But still, I added the extra ingredient to my regular murukku recipe. The extra ingredient is sago which is to be soaked in curd for about 2 hours (I got the bigger variety). My mom said, that instead of using it in the flour mixture grind the soaked sago so that it wont get struck while squeezing the murukku. Ingredients used as given by Srivalli Rice Flour  2 cups Besan flour  1/2 cup Fried gram flour - 1/2 cup Sago - 1/2 cup Salt to taste (rock salt 1 tbsp soaked in 1/4 cup of water) Curd - 50 gms (half of half cup)(unsour curd) Chile powder - 1/2 tsp or as per taste (I avoided it) Ingredients I added: Moong Dal flour - 1/2 cup Jeera - 2 tbsp Cardamom powder - 2 pinches Butter (unsalted cooking butter) - 1/4 cup Asafodeita - 1/2 inch piece(soaked in wa