Ginger & Coriander Relish

The most popular relish in the United States is made with pickled cucumbers and it's commonly used on hot dogs or burgers. In Indian cooking, relishes or chutneys can be eaten with just about anything. There's one in particular that we prepare on Ganesh Chavithi that goes great with steamed rice and lentil dumplings and that is Ginger and Coriander relish. Along with the dumplings, this chutney goes great with moong dosa, namkeen (savory) pongal, and sooji (semolina) upma.

The main ingredients of course are ginger and coriander. The only prep work involved in this recipe is chopping up the coriander and soaking the tamarind.

Ingredients:
- 4" piece of Ginger, peeled and grated
- ⅓ bunch (1 ½ cups chopped) of fresh Coriander/Cilantro
- ¼ cup of Chutney powder
- 2 tbsp of Brown Sugar/Jaggery
- Size of a lemon of Tamarind or (1 tbsp if using concentrate)
- 1 tsp of Salt (to be adjusted per taste)

Remove any seeds and soak the tamarind in ½ cup of warm water for 15 minutes (if using concentrate, then skip this step). Next blend all the ingredients together on high speed to a smooth paste. If needed, add additional water to make a paste. Lastly, sample the chutney to check for salt and desired sweetness. Adjust as needed.

I think I'll go have some dumplings with the chutney...see you later!

~*Pani Puri Time*~

Our heart goes out to all the families that were affected by Hurricane Irene. We hope that in time all will settle down and life will go on. 

We weren't sure how we would be affected by the storm, so we kept cooking to a minimum and munched on snacks. 

Dahi Pani Puri

One of my favorites is Pani Puri. I love pani puri because it's easy to assemble and fun to eat. You know the Pringles jingle, “Once you pop, you can't stop”. That's how I feel about this snack too! It’s so delicious and because it’s a light but filling snack made with healthful, all natural ingredients. You can eat loads at a time without feeling guilty. Also did you know, Pani Puri is an inexpensive and popular snack found all over India?  So have a puri, or two or three and be MERRY! 

Ingredients for this popular snack include:

Potato, canned chickpeas/garbanzo beans, pani puri masala, tamarind-date chutney and bite size puris

Procedure: Microwave the potato for 2 to 3 minutes or until thoroughly cooked. Drain and wash the chickpeas. Then mash the potato and chickpeas together to a granulated mixture. Next, dilute the pani puri masala with water to your desired tangy taste (tamarind-date chutney may be mixed in for a bit of sweetness). Now you are ready to enjoy the pani puris. Insert a hole into the puri without breaking through it completely. 

The Puri never had a chance!

Then scoop a bit of the potato and chickpea mixture into the puri and fill it up with the pani puri masala liquid (also known the "pani"). Next, quickly put the whole puri inside your mouth and crunch away. Hint: Don't eat the puri in two bites because all the stuffing will fall apart and you'll create a mess. Make sure to eat the puri in one go (as illustrated above).

***Quick Tip: 

- Alternately if pani puri masala is not available, the combination of tamarind and coriander chutneys and diluted plain yogurt can be used.

- For a more tangy or chatpata taste, sprinkle chat masala over the potato and chickpea mixture.