South Indian sabzis are no exception. Imli finds it splace in this course too. Hyderabadi Mirchi ka Salan is a classic example of this. It is an Indian curry of Bhavnagri chillies, flavoured with a rich paste of roasted peanuts, coconut, sesame seeds and red chillies. Mirchi in hindi refers to green chilli and salan in an urdu word which refers to curry. People have Hyderabadi mirchi ka salan along biryani but this versatile curry also goes very well with chapatti, rice or paratha. Ah! The famous chutneys of south served with a variety of dosas are truly irresistible. Some of these make use of tamarind too. The famous Mysore Chutney has a combination of dals, tamarind and spices. Tamarind pulp lends the necessary sourness and to balance it jaggery is used in small quantities. Pani translates to water. In this recipe, it can be a spicy version of the water (aka tikha pani) or sweet & sour with spicy touch (aka khatta meetha pani). imli tree) को सड़कों के किनारे देखा होगा। यह पूरे देश में मिलता है। वैसे इमली मूलतः उष्णकटिबंधीय प्रांत जैसे अफ्रिका तथा मेडागास्कर से भारत में आया। भारत से ईरान तथा सउदी अरब पहुंचा, जहां इसे तमार-ए-हिन्द या भारत का खजूर कहते हैं।

Mash the Imli properly, and strain the pulp in a separate pan. Repeat again by adding hot water in the tamarind once again. Once the puree start boiling, it forms froth on top. Cook till the complete froth disappears and nice glaze appears. Keep stirring in between. Quality: Use fresh ingredients. Avoid using aged tamarind as the taste will be very different with aged tamarind and the color will be very dark.On small medium flame start heating the tamarind pulp. Add crushed jaggery (gul), red chilli Powder, dry ginger powder, salt and give a good mix. Imli and Khajoor Pani (Tamarind & Date) - Blend together tamarind paste, date syrup, jaggery or light brown sugar, water and some spices. Few adds chopped cucumber along with onions and few while others likes to eat it with just imli pani and boiled channa. It's all up to your choice. Difference between Pani Puri , Golgappa and Puchka? imlee) के एक किग्रा गूदे को दो-गुने पानी में भिगो लें। दूसरे दिन सुबह आग पर दो तीन बार उबालने के बाद मसलकर छान लें। इसमें दो किलो खांड मिलाकर चाशनी बना लें। इस गर्म चाशनी को छानकर ठंडा होने दें। इसे बोतल में भर लें। इसे तीन-तीन घण्टे के अंतर से 10 से 20 मिली तक की मात्रा में सेवन करें। इससे उल्टी, अधिक प्यास लगने की परेशानी, हैजा, खाना न पचना, शराब का नशा का न उतरना (हैंगओवर) दूर होता है। If you feel like poori is slightly soft, place them onto cookie pan. Preheat the oven @200 degree F. and Switch off the oven. Put puri into the preheated oven for 10 to15 minutes. This will make poori crispy.

Add hot water only while squeezing. Do not add any later. This chutney can be stored in refrigerator for almost 6 months. Hypertension): ऐसा माना जाता है कि इमली में वास्‍कोकंस्‍ट्रक्टिव (vasoconstrictive) अवयव उपस्थि‍त रहते हैं जो रक्‍तचाप को बढ़ा सकते हैं। इसलिए जिन लोगों को उच्‍च रक्‍तचाप की शिकायत होती है उन्‍हें इमली का सेवन करने से बचना चाहिए। (और पढ़े – जानिए उच्च रक्तचाप के बारे में सब कुछ…) If you are a foodie then there few more deliciousstreet food recipes from Mumbaiwhich you can easily make at home like:The Panipuri is also known by different names like Golgappa, Phuchka etc. It originated in Northern parts of India but now has become a popular street food throughout India. Basically, Pani Puris are tiny, crispy puris stuffed with boiled potatoes, onions, tamarind chutney, spices and filled with a mint flavoured water. The filled puris are eaten entirely in one mouth. Those who have tasted will know the burst of flavours within the mouth as soon as you bit the puri. Ah! The famous chutneys of south served with a variety of dosas are truly irresistible. Some of these make use of tamarind too. The famous Mysore Chutneyhas a combination of dals, tamarind and spices. Tamarind pulp lends the necessary sourness and to balance it jaggery is used in small quantities. absorb) करने में मदद करता है। इमली का नियमित रूप से सेवन करने पर यह अल्‍सर की समस्‍या को दूर करने में मदद करता है। इमली के बीजों से निकलने वाले यौगिक अल्‍सर (ulcers) की रोक थाम करने में मदद करते हैं।

Tamarind Rice is a South Indian style tamarind rice. Tamarind rice or popularly known as puliyodharai, puliyogare, pulihora, puli sadam is a famous South-Indian tangy, spicy rice preparation. Puli” refers to Tamarind in Kannada, Telugu and Tamil. The essence of this recipe is not just the use of tamarind pulp, but also a special spice powder made with 3 types of dals with Kashmiri red chillies and sesame seeds. Try it out! The golgappa pani or spicy water is made of mint leaves in some places and in some places its jaljeera pani or hing pani or amchur (dried mango) pani. The meetha pani is the usual sweet tamarind chutney. Pani puri or golgappas is my most favorite chaat from childhood. I used to have them often on the streets and it was something I have thoroughly enjoyed. Jump to: The legend of pani puri‘s creation can be found in the Sanskrit epic, the Mahabharata. It tells how the protagonist Draupadi was tasked by her mother-in-law with creating enough food for the whole family – who were living in exile with few resources – using just some leftover vegetables and enough dough to make one puri, so instead of creating one large meal she made many smaller bites. How do I play the Google Doodle game?The Golgappa puri can be made of atta (whole wheat flour) or sooji/rava (cream of wheat or semolina). You can use either. The atta golgappe are bigger in size than the ones made with sooji. I have used seedless tamarind here which is easily available at all Indian grocery stores. The tamarind is soaked in hot water and then it’s juice is extracted and used in the recipe. You can assemble them very easily by poking a hole into the puris with your fingers. Add a small amount of filling inside and then you top with chutney and dip in the pani/water. You can also serve the various fillings, chutneys, pani, puris on a platter and ask people to assemble themselves. Some people add the pani to a shot glass and add the puri on top and then drink the water after consuming the puri. Top tips to make this recipe And how about the Meetha Chutneywhich is also served along with pani puri? It also is made with tamarind as its base ingredient.Its use is not restricted to just pani puri, but it is also used in most Indian Chaat Recipeslike Bhel Puri, Sev Puri, papdi chaatand ragda pattice. Indian chaat is incomplete without the accompaniment ofMeetha Chutney.