Lazy Pani Puri and Garlic Cheese Naan

A. Pani Puri

Note 1 :  Inspired by <https://www.vegrecipesofindia.com/pani-puri-recipe-mumbai-pani-puri-recipe/>. Puri shells are store bought (save all the hassle), just need to fry, then done.

Pani

1 cup mint leaves (no stem)

1 cup coriander leaves (some soft stem is fine)

2 cups tamarind pulp (150gm tamarind soaked in 2 cups of warm water for 30 minutes)

3 tbsp jaggery powder

1/2 tsp salt

1/2 tsp cumin seeds

1 clove garlic

Optional :

1/2 lemon, juiced (to prevent leaves from turning brown)

1 tsp chaat masala (omitted for fresher flavour)

1 green chili (omitted for fresher flavour)

1/4 tsp black salt

A pinch of asafoetida

Ginger (not a fan)

Fried boondi (not a fan)

Fillings

Dhal (gravy thickened to paste)

Potato (boiled with salt and mashed)

Red onion, diced

Optional :

Chickpeas, yellow or black

1/2 tsp chilli powder

1/4 tsp chaat masala powder

Coriander leaves

Sev, boondi

B. Garlic Cheese Naan

Note 1 : Inspired by <https://youtu.be/xHiQqF1lJWM?si=49lWPZSAeV-JaOUA>

Makes 8 naan

250ml (1 cup) warm water

15gm (1 tbsp) sugar

6gm (2 tsp) instant dry yeast

450gm (3 1/2 cup) all purpose flour

5gm (1 tsp) salt

90gm (1/3 cup) plain yogurt

60ml (1/4 cup) olive oil

3 cups shredded cheddar cheese (divided into 8 portions)

3 tbsp melted ghee

1 tbsp chopped parsley

1. Bloom yeast in sugar water around 5-10 minutes. Set aside.

2. Combine flour, salt, yogurt and oil in a bread maker. Mix until somewhat combined.

3. Stream in yeast mixture into the flour. Adjust with more flour if too watery.

4. Knead bread for around 20 minutes. Once done, cover and rest for an hour.

5. After 1 hour, on a well floured surface, flatten dough to remove air and divide into 8 equal portion. Shape into a ball. Flatten the ball to form a circle and add a portion of shredded cheese. Close dough with tight seam and flatten to form a naan shape. Rest for 10 minutes before cook.

6. Cook naan on a dry pan on low heat. Flip before brushing with ghee. Serve hot.

C. Fish Tikka Tandoori

Note 1 : Inspired by <https://maunikagowardhan.co.uk/cook-in-a-curry/tandoori-fish-tikka-fish-cooked-in-a-tandoori-marinade-with-chilli-cumin-coriander/>

Fish marinade :

500gm fish fillet, cut smaller portions

3 cloves garlic

1 inch ginger

1 tbsp yoghurt

1 tsp lemon juice

1 tsp cumin powder

A dash of smoked paprika

A dash of white pepper

1 tsp corn flour (originally chickpea flour, but I don't have it)

1 tsp oil

1/4 tsp salt

Serve with :

Raita

Lemon wedges

Mint chutney (if got time to prepare)

1. Pound garlic, ginger, and cumin seeds until it became a fine paste.

2. In a bowl, combine all ingredients and marinate the fish for at least 30 minutes prior to cooking.

3. Grill on a well oiled pan for 10-12 minutes, or until done.

4. Serve with warm naan, raita and lemon wedges.