Ingredients for the shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup milk
• 1 teaspoon vanilla extract

Ingredients for the strawberry filling:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (adjust to taste)
• Whipped cream for serving

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the dry ingredients. Using a pastry cutter or your fingers, cut the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate small bowl, mix the milk and vanilla extract together. Pour the milk mixture into the dry ingredients. Stir until the dough comes together. Be careful not to overmix; the dough should be just combined.
5. Turn the dough out onto a floured surface. Gently knead it a few times until it holds together. Pat the dough into a rectangle or circle about 1/2-inch thick.
6. Using a biscuit cutter or a glass, cut out individual shortcakes and place them on a baking sheet lined with parchment paper. Gather any remaining dough scraps and repeat until all the dough is used.
7. Bake the shortcakes in the preheated oven for about 12-15 minutes or until they are golden brown. Remove from the oven and let them cool on a wire rack.
8. While the shortcakes are cooling, prepare the strawberry filling. In a bowl, combine the sliced strawberries and sugar. Stir gently until the sugar is dissolved and the strawberries release some of their juices. Let the mixture sit for about 15-20 minutes to allow the flavors to meld.
9. To assemble, slice each shortcake in half horizontally. Spoon a generous amount of the strawberry filling onto the bottom half of the shortcake. Top with a dollop of whipped cream. Place the other half of the shortcake on top. Repeat with the remaining shortcakes.
10. Serve the strawberry shortcakes immediately, garnished with additional whipped cream and fresh strawberries, if desired.

Enjoy the delicious homemade strawberry shortcakes!

The post Strawberry Shortcake Recipe appeared first on Recipe Ideas 101.

Ingredients:

For the puris:

• 1 cup semolina (sooji/rava)
• 1/4 cup all-purpose flour (maida)
• 1/4 teaspoon salt
• Water, as needed for kneading
• Oil for deep frying

For the pani (spicy water):

• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 green chilies, chopped
• 1-inch piece of ginger, grated
• 1 tablespoon tamarind paste
• 1 tablespoon chaat masala
• 1 teaspoon roasted cumin powder
• 1 teaspoon black salt (kala namak)
• 1 teaspoon salt (adjust to taste)
• 1 tablespoon lemon juice
• 4 cups water

For the filling:

• 1 cup boiled and mashed potatoes
• 1/2 cup boiled chickpeas
• 1 small onion, finely chopped
• 1/4 cup chopped fresh coriander leaves
• 1 teaspoon chaat masala
• Salt to taste

For serving:

• Sweet chutney (tamarind-date chutney)
• Green chutney (coriander-mint chutney)
• Sev (crispy fried noodles)
• Chopped fresh coriander leaves

Instructions:

1. Prepare the puris:

• In a mixing bowl, combine semolina, all-purpose flour, and salt.
• Gradually add water and knead to form a stiff dough.
• Cover the dough with a damp cloth and let it rest for about 20 minutes.
• After resting, knead the dough again for a few minutes.
• Divide the dough into small balls and roll them into thin circles (about 2-3 inches in diameter).
• Heat oil in a deep frying pan or pot over medium heat.
• Carefully slide in a few puris at a time and fry them until they turn golden brown and puffed up.
• Remove the puris from the oil and let them cool on a paper towel-lined plate.

1. Prepare the pani:

• In a blender or food processor, combine mint leaves, coriander leaves, green chilies, grated ginger, tamarind paste, chaat masala, roasted cumin powder, black salt, salt, and lemon juice.
• Add water gradually and blend until you get a smooth and flavorful mixture.
• Strain the mixture through a fine sieve to remove any coarse particles.
• Add more water if needed to adjust the consistency. The pani should be tangy and spicy.

1. Prepare the filling:

• In a bowl, mix boiled and mashed potatoes, boiled chickpeas, finely chopped onion, chopped coriander leaves, chaat masala, and salt. Mix well to combine all the ingredients.

1. Assemble the pani puris:

• Make a small hole in the top of each puri by gently tapping it with your finger or using a puri pressing tool.
• Fill each puri with a teaspoonful of the potato-chickpea filling.
• Arrange the filled puris on a serving plate.

1. Serve:

• Serve the pani puris with the prepared pani (spicy water) in a separate bowl.
• Also, serve sweet chutney and green chutney in separate bowls.
• To eat, take one filled

The post Pani Puri Recipe appeared first on Recipe Ideas 101.