Gol Gappa

Ingredients:

    Puris :

• Store bought puris - 2 packs

  Ragda:

• Oil - 1 tsp
• White Vatana - 1 cup
• Onion -1 small
• Amchoor powder - 1/4 tsp
• Black salt - 1/4 tsp
• Chaat Masala - a pinch
• Red chilli powder - 1/2-1 tsp
• Salt - per taste
• Sugar - pinch
• Jeera- 1/4 tsp

 Pani:

• Pudina leaves (mint leaves) - 1/2 cup
• Coriander leaves - 1/4 cup
• Green chillies - 3
• Ginger - small piece
• Amchoor powder - 1/2 tsp
• Black salt - 1/2 tsp
• Dhania Jeera powder - 1/4 tsp
• Date-Tamarind chutney - 2 -4 tsps
• Pani Puri masala - 4 tsps
• Water - 4 -5  cups
• Chaat Masala - 1/4 tsp
• Lime juice - 1 tsp
• Sugar - 2 tsps

Procedure:

Ragda:

• Soak white vatana in water for 6 hrs.
• Pressure cook soaked vatana
• Heat oil in a skillet. Add jeera, chopped onion and saute.
• Then add cooked vatana, spices , salt , sugar and fry for 2-3 minutes.
• This ragda should not be too spicy.

Pani :

• The entire taste of the golgappas depends on this Pani. 
• In a blender, blend mint leaves, coriander leaves, green chillies, salt, sugar  & ginger together adding little water.
• Add dhania jeera powder, amchoor powder, black salt, chaat masala and blend again.
• In a jar, take about 4-5 cups water. Add the mint paste.
• Add about 2 tsps of date -tamarind chutney to the water.( soak dates, tamarind, jaggery in water for a couple of hours. Blend this along with some salt and jeera. This is called date-tamarind chutney).
• Now add 2 tsps Pani puri Masala (Everest/MDH/Ramdev)
• Finally add 1 tsp lime juice
• Check taste and add mint paste/date chutney/chaat masala/Pani puri masala/salt.
• Refrigerate this Pani for atleast 2 hours.
• Before serving, add 2-3 tsps of khari boondi to this pani.

Serving :

• Serve the pani in a wide mouth katori. 
• Serve ragda, chopped onion and puris in a plate.
• Take a puri, poke it at the top, stuff ragda, chopped onion in it and then dip the puri in the pani, making sure its filled with pani and then Enjoyyy :) 

Goan style Bharlela Paplet

Ingredients :

• Black/Silver Pomfret- 1 medium size
• Garlic cloves - 6
• Ginger- 1 small piece
• Tamarind pulp - 2 tsps
• White Vinegar - 2 tsps
• Curry leaves - 8
• Cumin seeds - 1/2 tsp
• Coriander seeds - 1/2 tsp
• Cloves - 4
• Black pepper- 4
• Cinnamon - 1 small piece
• Salt - per taste
• Sugar - 1/2 tsp
• Water- as required
• Red chilli powder - 2-3 tsps
• Oil - 2 Tbslps

Procedure:

• Get rid of the head, tail and fins of the pomfret
• Clean the central area thoroughly with water. Remove all the waste from the central area.
• Apply white vinegar to the pomfret and leave for atleast half an hour.
• Make a paste of all the other ingredients mentioned above except Pomfret , White vinegar &  Oil.
• Make slits on the pomfret on both the sides.
• Stuff the marinade inside the central cavity and the slits and apply it on the fish as well.

• Leave it for 1 hour.
• Heat oil in a pan. Once hot, add the marinated pomfret.
• Also add the left over marinade and about 1 cup water.
• Cover with lid and let it cook on medium- high flame for 7-8 minutes.
• Flip and let it cook for another 7-8 minutes.
• Check if the fish is cooked, if not, cook for some more time.
• If there isnt any water left in the gravy, add little water and let the fish cook.
• If the gravy is too watery, remove the lid and let the gravy thicken.
• Finally add chopped corainder leaves and serve with hot rice and onion :)