#hingliquid

Pani puri recipe or Golgappa recipe or Puchka recipe is a popular  street food recipe loved by everyone. The hingwalapani is prepared with mint leaves, coriander leaves, hing, tamarind paste and lots of different spices. The flavour of hing gives this pani  an added charm.  Try this spicy hing pani puri recipe and enjoy with your family and friends. Buy Hing Drops @SPICELIQUID.COM 

Ingredients:

35g Coriander Leaves

2 Green Chillies

10g Mint Leaves

½ Cup + 600ml

Water Salt to taste

½ Tsp Black Salt

¾ TspChaat Masala

½ Tsp Mango Powder

¼ Tsp Ginger Powder

½ Tsp Red Chilli Powder

¼ Tsp Garam Masala

1 Tsp Tamarind Paste

½ Tsp Vinegar

4 Drops Spice Liquid Hing Drops Golgappe, to serve Aloo Masala, to serve

Method:

In a blender jar, add coriander, green chillies, mint and ½ cup water. Blend using a stick blender or a regular blender until all the leaves are blended well. Transfer the coriander mix to a large bowl, add remaining 600ml water, salt to taste, black salt, chaat masala, mango powder, ginger powder, red chilli powder, garam masala, tamarind paste, vinegar and hing drops. Mix well and refrigerate for 30 minutes. Once chilled, stuff the golgappe with the aloo masala, pour the hing pani in the golgappe and serve.

Making rasam using Spice Liquid Hing Drop - Rich in smell & taste and works as an effective digestive aid.

Ingredients:

1 Tbsp Coriander Seeds

1 Tsp Peppercorns

1 Tsp Cumin Seeds

2 Whole Red Chillies, halved

3 Tbsp Vegetable Oil

1 Tsp Mustard Seeds

1 Green Chilli, slit 15-20 Curry Leaves

⅛ Tsp Turmeric Powder

300ml Tomato Puree

1 ½ Tbsp Tamarind Paste

4 Drops Spice Liquid Hing Drop (Asafoetida)

Water as required Salt to taste Coriander, for garnish

Method:

Heat a pan over medium heat and add coriander seeds, peppercorns, cumin seeds and red chillies. Dry roast for a minute and transfer to a grinder. Grind to form a rasam masala. Keep aside. In a wok or deep pan, heat oil over medium heat and mustard seeds. Cook until they start to splutter and add the green chilli along with curry leaves and turmeric powder. Mix well and add the reserved rasam masala. Mix again. Add tomato puree, tamarind paste and mix well. Add the hing drops along with water and give it a nice stir. Add salt, mix again and bring to the boil. Cook for 5 minutes. Once cooked, transfer the rasam to a serving bowl, garnish with coriander and serve hot with papad.