4 Dishes, 4 Cuisines: A Global Culinary Celebration with Borosil
Welcome, foodies, to a global fiesta that knows no borders! Today, as we celebrate World Food Day, we embark on a flavourful adventure that unites us through the universal language of food. Let's start with everyone's favourite... drumroll... Pani Puri!
Pani Puri: A Spicy Symphony from Mumbai
Ingredients for the Stuffing:
2 to 3 medium-sized potatoes
1 small to medium-sized onion (optional)
1 to 1.5 tablespoons chopped coriander leaves
1 teaspoon roasted cumin powder
1 teaspoon chaat masala powder
¼ teaspoon red chilli powder (optional)
Black salt, regular salt, or pink salt, as required
Ingredients for the Paani:
½ cup chopped mint leaves
1 cup chopped coriander leaves
1 inch ginger, chopped
2 to 3 green chillies, chopped (adjust for spice preference)
1 tablespoon tamarind
3.5 to 4 tablespoons jaggery powder or grated jaggery/sugar
1 teaspoon roasted cumin powder
1 teaspoon chaat masala powder
⅓ cup water for blending
1 to 1.25 cups water for desired consistency
1.5 tablespoons boondi (optional)
Black salt or regular salt, to taste
Cooking Method:
1. Boil, peel, and chop potatoes. Mix with onions, coriander leaves, spices, and salt for stuffing.
2. Blend mint, coriander, ginger, chillies, tamarind, spices, and water for paani. 3. Adjust consistency and seasonings.
4. Assemble by filling puris with stuffing, adding boondi, and pouring paani. Serve chilled.
Paneer Tikka: Grilled Delights from Punjab
Ingredients:
200 to 250 grams Paneer (Indian cottage cheese)
1 medium-sized onion, diced
1 small to medium bell pepper (green, yellow, or red), diced
200 grams Hung Curd (Greek yoghurt)
1 tablespoon Ginger Garlic Paste
Assorted spice powders, lemon juice, and mustard oil for marination
Black salt and regular salt, to taste
Cooking Method:
1. Cut paneer, onions, and bell peppers into chunks.
2. Mix hung curd, spices, lemon juice, and mustard oil for marinade.
3. Marinate paneer and veggies. Thread onto skewers.
4. Grill in a preheated oven until golden, brushing with oil. Sprinkle chaat masala and serve hot.
Khaman Dhokla: Gujarati Staple
Ingredients:
1.5 cups gram flour (besan)
1 tablespoon semolina (rava)
Spices, ginger, lemon juice, and water for batter
Eno (fruit salt) or baking soda for leavening
Tempering ingredients for flavour
Fresh coriander leaves and grated coconut for garnish
Cooking Method:
1. Mix gram flour, semolina, spices, ginger, and lemon juice. Add water to make a thick batter.
2. Add eno, stir briskly, and pour into a greased pan. Steam until cooked.
3. Prepare tempering with mustard seeds, cumin seeds, curry leaves, and green chillies. Pour over the dhokla.
4. Garnish with coriander leaves and grated coconut. Cut into pieces and serve.
Spring Rolls: Nothing better than Desi Chinese!
Ingredients:
Assorted vegetables, noodles, and spices for filling
Spring roll wrappers
All-purpose flour or cornstarch and water for sealing paste
Oil for deep frying
Garnishes: chopped spring onion greens or coriander leaves
Cooking Method:
1. Cook noodles, drain, and set aside.
2. Stir fry veggies with spices. Add cooked noodles. Season with salt.
4. Make a paste with flour and water. Place filling on wrappers, seal with paste and roll tightly.
5. Deep fry until golden brown. Garnish and serve hot with dipping sauce.
