Khushi Foods Imli Pani (525ml) - Hand Made Resealable Party Sharing Food

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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. Tamarind chutney is a tangy Indian condiment made with tamarind, salt, jaggery, and spices. To make it healthier and more tasty, dates are added.

This is the BEST and ultimate pani puri recipe you’ll find on the internet. I have shared 2 types of pani puri water and 2 types of stuffing recipes. Plus, I’ve shared how to make golgappa (puri) in the air fryer. Jump to: Dried ginger roots or dry ginger powder is also called as ‘Saunth’ or ‘Soonth’ in Hindi.Hence the name of this condiment. Tamarind: Dried tamarind is easily available in India. If you cannot get dried tamarind then use ½ cup of tamarind paste or concentrate. Depending on the tartness of the concentrate or paste, you will have to adjust the quantity of water and jaggery. You can freeze the left over paani in an airtight container in the freezer. It stays good up to 3 to 4 months. dates: chop some dates (after removing seed) and add them along with the tamarind when you are boiling it. That will soften them. If use use dates, reduce the amount of sugar in the recipe since dates are naturally sweetened.With club soda– Whenever I have club soda in my pantry, I always prefer to make puri with it. Making with club soda is the easiest method. The puries come out perfect every time.

The dough must be rolled out extremely thinly. Your puri will not be crispy if it is not thin enough. To cut the Golgappa, use a sharp cookie cutter or a steel box with sharp edges measuring 4-5 cm in diameter. When frying, do not overcrowd the pan. Jaggery & sugar: to sweeten the recipe, you can either use jaggery or sugar. I have a combination of both- more of the jaggery and a bit of sugar. I like the flavors better when I have both added to the chutney. 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। Tips for tamarind water. 1. This recipe makes use of dried tamarind and not fresh tamarind. 2. Use warm water for soaking, so as to get the maximum tamarind extract. 3. Prefer to use your fingers to press and crush the tamarind mixture in the strainer. If you find the tamarind mixture to be pulpy, then keep pressing and crushing till all the pulp has been extracted. Add a tbsp. of water if required. It helps to extract the pulp. 4. You can make a batch of Tamarind Water and store it in an airtight container in the fridge for around a week. In the deep freezer, it stays for 2 to 3 months. Jaggery: Jaggery is unrefined sugar made from sugarcane juice. If you cannot get jaggery then add sugar. The taste will be little different with sugar. You can easily add about ½ cup of sugar. If required you can always add more sugar.Make fillings/pani and chutneys in advance so that the flavours have a chance to develop. Keep them in the fridge.

Kara boondi is a spiced form of boondi made with boondi, peanuts, cashews, curry leaves, and a few other spices. boondi is a fried delicacy that is popular in south India around Diwali. Making boondi is simple yet time consuming. tamarind benefits in hindi) का वानस्पतिक नाम टैमैरिन्डस इन्डिका ( Tamarindus indica L, Syn-Tamarindus officinalis Hook) है, और यह सेजैलपिनिएसी (Caesalpiniaceae) कुल का है, लेकिन इमली को देश-विदेश में अनेक नामों से भी जाना जाता है, जो ये हैंः- Do I need to strain the water? It depends. If using a powerful blender like Vitamix or Blendtec or Preethi then it makes a super smooth paste. So no need to strain. But if your blender doesn’t make a smooth paste then yes, strain the water. Sugar level) को नियंत्रित करना चाहते हैं उनके लिए इमली के फायदे बहुत हैं। वे लोग इमली का सेवन कर मधुमेह के खतरे को कम कर सकते हैं। इसमें उपस्थित पोषक तत्‍व आपके शरीर में संतुलन बनाने का काम करते हैं। यह आपके शरीर में इंसुलिन और ग्‍लूकोज के स्‍तर को नियंत्रित करने में मदद करते हैं। यदि आप मधुमेह (Diabetes) रोग से पीड़ित हैं तो आप इमली के फायदे प्राप्‍त कर सकते हैं। Add hot water only while squeezing. Do not add any later. This chutney can be stored in refrigerator for almost 6 months.So the filling for Pani Puri varies quite a lot. Generally the most basic filling is made with spiced boiled potatoes. Heals Wounds) के लिए इमली के पेड़ की पत्तियों, बीज और छाल का उपयोग किया जाता है। इसे एंटिसेप्टिक और जीवाणुरोधी गुणो के लिए जाना जाता है। एक अध्‍ययन के अनुसार केवल 10 दिनों में ही इमली के बीज का उपयोग करके जख्‍म को पूरी तरह से ठीक किया जा सकता है। इमली के गुण अल्‍सर के इलाज में – Tamarind for Ulcer Prevention in Hindi

tamarid) के बीज के भस्म को दही के साथ चटाने से खूनी बवासीर में लाभ होता है। [Go to: Benefits of Tamarind] Take out the required amount of puri in a bowl, drizzle a teaspoon of oil. Mix and coat all of them with oil. You can store Tamarind Chutney / Meethi chutney in an air tight container and refrigerate it for further use. With baking soda – I use this method when I don’t have club soda at home. The puri needs to be crispy and puffed up. To achieve that you need to roll the puri as evenly as possible. If you are a beginner, and not able to roll well, adding some baking soda helps in puffing the puries. Honestly it is my favorite chutney. Whenever I am eating aloo tikki or samosa or paneer tikka, I just pile on the imli chutney. It’s like I can never have enough of it.imli tree) के जड़ की छाल और काली मिर्च को आधी मात्रा में लें। इसे छाछ के साथ पीसकर, मटर के आकार की गोलियां बना लें। एक से दो गोली को दिन में तीन बार देने से दस्त पर रोक लगती है। [Go to: Benefits of Tamarind] Dip stuffed puri in pani or pour the pani in puri. Put the entire thing into your mouth and enjoy Pani Puri. Every bite should have crispy boondi, crunchy onions along with the tang of khatti meeti tamarind chutney and spiciness of theekha Pani. Tamarind paste: It is used to make khatta meetha pani. The store-bought paste container is easily available in Indian grocery stores. Alternatively, you can soak the tamarind in hot water for 20-30 minutes, get the pulp and use that.