Gol Gappa ( Paani Poori)

Gol  Gappa or Paani Poori is a snack and normally you have them in the evening.  Having Small crispy Pooris  with spicy water and  boiled potatoes or sprout moong or boiled channa or Moong daal  also can be used to stuff inside. Dip this stuffed poori  in two kinds of spicy and sweet water and enjoy the  Gol Gapps.
Home made  food is always healthy and safe too..

Things Required for Pooris :
Maida :  2 cups.
Chiroti Rava : 1 cup.
Salt to taste.
1 Tea spoon of oil.
Water : required.
Bottle cap : the size you  prefer. ( using for cutting the poories  before frying ).
Oil : 1 cup.
Method :
Mix Maida ( All purpose flour ) and Rava ( small size rava is called chiroti rava) with water, salt and 1 tea spoon of oil into soft dough.  Keep it for 10 minutes.  Now divide dough and  make a ball size. Take a ball size of dough and roll them on the flat surface like chapati. Now take a bottle cap or any small round shape cup and cut the pooris .  Remove the pooris and keep it aside. Repeat the same with the rest of the dough.
Now keep a pan on the fire and  put oil and heat .  When the oil is hot fry small pooris  on low flame.  Fry on both sides till they are brown.  Now remove them from oil and keep it in a plate.  Fry all the pooris in the same way.
Now  cut boiled potatoes into small pieces.  and keep it aside ..You can also use  cooked green fresh peas or soaked green grams and cut onions.

Spicy water .
Wash 1 bundle of  Coriander leaves,  1 bundle of  Pudina leaves  and 4 to 5 green chillies.  Grind these Pudina leaves , coriander leaves and green chillies  with 1/2 spoon of jeera  or Sonf with little water adding salt.  Now remove the green paste from the jar and put it in a small bowl.
Sweet water :   Grind  1 table spoon of tamarind pulp and 10  to   15 Fresh dates  using very little water  into paste.  Remove this paste from the jar and replace in a bowl.
Now take a required quantity of sweet and spicy chutneys  in a separate  small bowls and add required water and mix thoroughly  to get the spicy water. Put these water in separate small cups  along with small crispy pooris ( 6 to 8 )  and the  cut potatoes , green peas, onions ,  soaked green moong or boiled channa. and  serve.
Note : No need of coriander leaves to be served.  You can choose the stuffing item.
Pooris can be brought from outside .  Eating HOME MADE  Gol gappa  has a plus point ..that you can have them as many as you like.
Pooris can be prepared with wheat flour and  Samolina ( Rava ) Chiroti rava willl give a better result.

Bisi Bele Bath.....( Easy way ).

1. Bisbele baath is Karnataka special dish. It is normally prepared using Raw rice, dals and vegetables with some spices. 

Many people love to have this bisibele bath for breakfast or lunch. It is one of the filling dish since it has dals, vegetables and some amount of oil or ghee.
No Onion or No garlic is used in this recipe.
Let us see the recipe now :

Things Needed:

To Cook :
Raw Rice : 1 cup.
Toor Daal : 4/3 cup.
Carrots: 2 medium sized.
Beans : 1/2 cup.( 10 to 15 beans will do).
Capsicum : 2 ( Medium sized).
To Grind :
Rasam powder: 2 Tea spoons.
Vanghibath Powder : 3 Table spoons
Coconut : Fresh and grated : 1/2 cup.
Tamarind : 1 Small marble size
To Season :
Mustard seeds : 1 Teaspoon.
Urd daal : 1 Teaspoon.
Oil: 3 Tablespoons.
Curry leaves : 10 to 12 .
Asfoetida: ( ingh ) : a pinch.
To add :
Salt : to taste.
Water : required water.
Turmeric powder : a pinch.
Ground coconut and spice mixture
Ghee : 2 Tablespoons

Method:

1. Wash rice and toor daal and cook separately.
2. Wash carrots, capsicum and beans.  Cut them into your desired size.  Remove the seeds from capsicum and then cut.
3. Cook all the vegetables till soft with required water.
4. Grated coconut and grind it with tamarind,  vanghi baath powder and rasam powder. (Use required water). Remove it from the mixi jar to a bowl. Keep it aside.
 5. Now keep a big pan and put cooked rice, toor dal and cooked vegetables. Add a glass of water.
6. Mix it well. Add turmeric powder, salt and cook for 2 minutes. Stir in between.
7. Add ground coconut mixture and mix it well. Add water if required .
8. Cook on low flame so that it does not burnt. Stir in between.
9. Keep a pan on the fire and put oil to the pan. Add mustard seeds and a spoon of urid dal.
10. Let mustard seeds splutter. Add ingh/asafoetida and curry leaves.
11. Add this seasoning to cooked bisibele baath.
12. Add 2 tablespoons of ghee and stir well. Shift ready bisibele baath to a serving dish and serve with potato chips and a glass of curd.

Note :

Do not over cook rice and dals. Vegetables must be cooked well.
You can fry capsicum and then add it . Taste better. Adding any brand of bisibele baath powder is optional. But remember that home made spice powder is the best. I use the same powder for vanghi baath and bisibele baath. It is easy to prepare and the best aroma you have if you use home prepared spices. I fried some pieces of capsicum and added that just before serving. It adds to the taste.
Time : 40 Minutes 
Serves : 3 to 4 
 Method to prepare Vanghibaath and Rasam powder.  
Vanghibaath powder : Roast channa daal, Urd daal , Coriander seeds, cloves , Cinnemon and red chillies.
Dry grind  it. ( Each spice 2 tablespoons and cloves 5 to 6 and  a small cinnemon piece).
Rasam Powder : Roast Daniya seeds ( 2 tablespoons),  methi (fenugrik ) seeds: 1/4 teaspoon, Jeera 1 teaspoon. Red chillies 6 to 8. Mix all the spice and dry grind and mix the powder thoroughly. Can add Ingh (a pinch ),  Mix thoroughly after dry grind it and then use .