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)

150gm tamarind pulp

3 tbsp jaggery powder

1/4 tsp coarse salt

1/4 tsp cumin seeds

1 clove garlic

Cold water

Fillings

Dhal gravy

Potato

Chickpea

Red onion, diced

Jalapeno, diced

Amchur powder

Kala namak

Garam masala

Dhal Gravy (Thick)

Dhal

Cinnamon bark

Star anise

Cumin seeds

Turmeric powder

Red onion, sliced

Garlic clove, smashed

Coarse salt

Asam keping

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.