Paan recipes that will blow your mind

Chennai

Try these quirky recipes that give an innovative twist to the humble betel leaf.

PAAN SHOT 

INGREDIENTS:

Betel leaves (paan), torn into small pieces: 4 

Gulkand: 4 tbsp 

Betel leaves masala: 2 1/2 tbsp 

Fennel seeds: 1 tsp 

Vanilla ice-cream: 2 1/2 cups 

Ice cubes: 10 

METHOD:

• Combine all the ingredients in a mixer and blend till smooth.
• Refrigerate for at least one hour.
• Pour equal quantities into 12 shot glasses and serve chilled.

PAAN ICE-CREAM

INGREDIENTS:

Full fat milk: 1 litre 

Sugar: 1 1/2 cups

Corn flour: 1/4 cup

Fresh cream: 1 1/2 cups (300gm)

Betel leaves (paan): 10

Lemon juice: 1 tbsp

Dried dates, soaked overnight and finely chopped: 6

Fennel seeds, powdered: 1 tbsp

Cardamom powder: 1/4 tsp

Gulkand: 1/4 cup

Menthol: A pinch

METHOD: 

• Wash the betel leaves and grind them to a fine paste along with the lemon juice in a blender. Sieve through a strainer and keep the juice aside. 
• De-seed and finely chop the dates. 
• Mix together the paan juice, dates, fennel seeds, cardamom powder and gulkand in a bowl. Keep aside. 
• Dissolve the corn flour in ¼ cup of cold milk. Keep aside. 
• Place the rest of the milk in a heavy bottomed pan and bring it to a boil. 
• Add the sugar and simmer for 5 minutes. 
• Add the dissolved corn flour and simmer for another 5 minutes while stirring continuously, till it is of a coating consistency. 
• Remove from the fire and allow it to cool completely. 
• Add the paan flavouring mixture and cream to the milk. Mix well and pour into a shallow dish. 
• Freeze till slushy. Remove and beat with a whisk until smooth and creamy (or use a blender). 
• Add the menthol and mix well. 
• Freeze again until firm. Scoop and serve.

PAAN CHAAT 

INGREDIENTS:

Betel leaves (paan): 20 fresh

Oil for deep-frying 

FOR THE BATTER: 

Bengal gram flour: 1 1/2 cups

Asafoetida: A pinch

Chilli powder: 1 tsp

Salt to taste 

FOR THE TOPPING: 

Curd: 2 1/2 cups

Sweet chutney: 10 tbsp

Green chutney: 20 tsp

Chilli powder for sprinkling

Cumin seeds (jeera) powder for sprinkling

Se 200gm

METHOD:

• Combine all the ingredients (for the batter) along with enough water in a deep bowl and mix well to make a thin batter. Keep aside.
• Heat the oil in a deep non-stick pan, dip each paan one at a time into the batter and deep-fry on a medium flame till it turns light brown and crisp from both the sides. Drain on an absorbent paper. 
• Break two fried paan leaves into pieces and place them on a serving plate. 
• Put ¼ cup of whisked curds, 1 tbsp of sweet chutney and 2 tsp of green chutney evenly over it. Finally sprinkle a little chilli powder, cumin seeds powder and sev evenly over it. 
• Repeat to make 9 more plates. 
• Serve immediately.

The recipes are from www.tarladalal.com

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