Pani purine of the most popular street foods in India, only the name pani puri is enough to flood your mind with happy memories of sharing a plate with a beloved friend!
A gastronomic transformations of the pani puri with bloody mary. Instead of potato we are using spiced couscous, and for panis( water) green chutney, tamarind chutney and orange juice pani.

Pani puri revolution

We need to trigger all our five senses before we start our food. We eat first with our eyes and the rest of our senses follow.

Colour is often the first element noticed in the appearance of a food product. Humans begin to associate certain colours with various types of foods from birth, and equate these colours to certain tastes and flavours throughout life. For example, we may expect yellow pudding to have a banana or lemon flavour. In fresh foods, such as fruits and vegetables, we rely on the colour to determine their level of ripeness or freshness. If the colour of a food product does not match our expectations, we may perceive its taste and flavour differently.


Tips:

  1. Plating requires the balancing of multiple elements on a single plate:
  • flavour
  • colour
  • texture
  • shape
  • complexity
  • symmetry and asymmetry
  1. Vibrant and contrasting colours naturally attract. You want diners to anticipate every bite, and engineering the plate in such a way that complementary textures and flavours enliven each bite ensures that element of surprise.
  2. Plating styles are influenced by current trends in cuisine and culture. There are countless plating styles ( will discuss in detail in future blogs) in use today, and it takes serious focus and practice to create or define your own plating style.

 

Guide food into place, and don’t try too hard — you want things to look naturally artful, but not overdone.

In this tutorial we are contrasting colours in a simple Panipuri with bloody Mary cocktail.

The combination of tangy sweet chutney with potato, beans and that green masaledar water, is a taste like no other. The humble pani puri – whose origins are widely contested and mostly unknown – has truly crossed all land boundaries and is a household name in almost any region of the world. So much so that its variations over the years have lent themselves to killer gourmet fusions, alcohol mixers and even some desserts! Here we are doing the best gastronomic transformations of the pani puri with bloody mary. Instead of potato we are using spiced couscous, and for panis( water) green chutney, tamarind chutney and orange juice pani. Puris are readily available in Indian grocery stores.

A gastronomic transformations of the pani puri with bloody mary. Instead of potato we are using spiced couscous, and for panis( water) green chutney, tamarind chutney and orange juice pani.

 

Spiced couscous pani puri with bloody mary cocktail

  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

Spiced couscous

 Ingredients

  • couscous- 175 g
  • cinnamon, cumin- ½ tsp each
  • vegetable stock – 300 ml
  • handful cherry tomatoes, halved and raisins
  • lemon juice only – half a lemon
  • drizzle olive oil
  • small handful coriander leaves, chopped

Method

  • Mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.
  • Mix tomatoes and raisins into couscous, fork in the lemon juice, oil and coriander. Pile onto puris and garnish with mint leaves
  • Crack the puri with a spoon and fill in the spiced couscous, add panis of your choice and serve immediately.

A gastronomic transformations of the pani puri with bloody mary. Instead of potato we are using spiced couscous, and for panis( water) green chutney, tamarind chutney and orange juice pani.

 

Orange juice pani

Ingredients:

  • Orange juice: 1 ½ cup
  • Salt: to taste
  • Roasted cumin powder: ¼th teaspoon
  • Paani puri masala: 1 teaspoon
  • Pudina chopped: 2 teaspoon
  • Lemon: ½
  • Amchur powder: 1/4 teaspoon

Method

  1. Combine all ingredients together and orange pani is ready to serve.

A gastronomic transformations of the pani puri with bloody mary. Instead of potato we are using spiced couscous, and for panis( water) green chutney, tamarind chutney and orange juice pani.

 

Tamarind chutney

Ingredients:

  • tamarind, seeded- 200 grams
  • sugar – 2 cups
  • 2 cups boiling water
  • roasted ground cumin seeds –  1 ½ teaspoon
  • salt – to taste
  • black salt – 1 tablespoon
  • red chili powder – 1 teaspoon
  • ground black pepper – 1 teaspoon
  • ginger powder – ½ tablespoon

Method

1) Break the tamarind into small pieces and soak in boiling water for one hour.

2) Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp.

3) Add sugar to the pulp.

4) Mix well and add the remaining ingredients.

5) Add more sugar, salt or pepper as needed.

 

Bloody Mary cocktail

  • Ice cubes
  • 4 fluid ounces tomato juice
  • 1 1/2 fluid ounces vodka
  • 1/4 fluid ounce fresh lemon juice
  • 4 dashes hot pepper sauce (such as Tabasco)
  • 2 dashes Worcestershire sauce
  • 1 pinch salt and ground black pepper
  • ice
  • 1 stalk celery, for garnish
  • Add all ingredients to list

Method

  1. Fill a short glass with ice. Set aside.
  2. Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass.
  3. Stir until chilled and strain into ice-filled short.
  4. Garnish with a celery stalk.

 

More similar recipes:

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Regards,
Sumith.
 
A gastronomic transformations of the pani puri with bloody mary. Instead of potato we are using spiced couscous, and for panis( water) green chutney, tamarind chutney and orange juice pani.

Pani puri Revolution

pani puri revolution
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Spiced couscous pani puri with bloody mary cocktail

Pani purine of the most popular street foods in India, only the name pani puri is enough to flood your mind with happy memories of sharing a plate with a beloved friend!
Course Appetizer
Cuisine Fusion, Indian
Keyword Pani puri
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 821kcal
Author Sumith Babu
Cost £10

Ingredients

Spiced couscous

  • 175 gms couscous
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 300 ml vegetable stock
  • 100 gms cherry tomato halved
  • 50 gms raisins
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • 1 small bunch coriander leaves finely chopped

Orange juice pani

  • 1 1/2 cup orange juice
  • 1/4 tsp roasted cumin powder
  • 1 tsp pani puri masala
  • 2 tsp mint leaves chopped
  • 2 tsp lemon juice
  • 1/4 tsp amchur powder
  • salt (to taste)

Tamarind chutney

  • 200 gms tamarind seeded
  • 2 cups sugar
  • 2 cups boiled water
  • 1 1/2 tsp roasted ground cumin seeds
  • 1 tsp black salt
  • 1 tsp red chilli powder
  • 1 tsp ground black pepper
  • 1/2 tsp ginger powder
  • salt (to taste)

Bloody mary cocktail

  • ice cubes
  • 4 ounce tomato juice
  • 1 1/2 ounce vodka
  • 1/4 ounce lemon juice (fresh)
  • 4 dashes hot pepper sauce (tabasco sauce)
  • 2 dashes worcestershire sauce
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 celery stack (for garnish)

Instructions

Preparation for spiced couscous

  • Mix the couscous with the spices in a bowl, pour over the hot stock, then cover and leave to stand for 5 mins.


  • Mix tomatoes and raisins into couscous, fork in the lemon juice, oil and coriander. Pile onto puris and garnish with mint leaves


  • rack the puri with a spoon and fill in the spiced couscous, add panis of your choice and serve immediately.



Preparation for orange juice pani

  • Combine all ingredients together and orange pani is ready to serve.



Preparation for tamarind chutney

  • Break the tamarind into small pieces and soak in boiling water for one hour.



  • Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp.



  • Add sugar to the pulp.



  • Mix well and add the remaining ingredients.



  • Add more sugar, salt or pepper as needed.



Preparation for bloody mary cocktail

  • Fill a short glass with ice. Set aside. Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into ice-filled short. Garnish with a celery stalk.



Nutrition

Calories: 821kcal | Carbohydrates: 191g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 954mg | Potassium: 855mg | Fiber: 7g | Sugar: 139g | Vitamin A: 939IU | Vitamin C: 63mg | Vitamin E: 1mg | Calcium: 82mg | Iron: 4mg
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