Okay, got my tofu and vegies in the wok. Peering at the recipe. Okay, time to add the chutney I bought yesterday…
Wow, it’s really runny, splashing around in the bottle.
Reading the label.
Oh dear. I thought I’d bought some sort of coriander chutney. Instead I’m holding a bottle labelled ‘pani puri concentrate’.
Turn my head to read the cooking instructions. Add to water, chill and drink? Oh dear, doesn’t sound at all like a stir-fry ingredient!
Stupid American recipes that ask for things I can’t find…
Pour some of the deep green liquid onto a spoon and taste.
It’s tangy, sour, with a tiny bit of sweetness.
Oh, what the heck, in it goes!
Whoa. I don’t know what food colouring was in that bottle, but some of my tofu is now stained fluro green.
Dishing it out, sitting down with my bowl of stir-fry and thick rice noodles. It’s pretty sloppy and watery, I guess when you add runny liquid to your stir-fry and you don’t let it thicken that’s what you get!
Pungent smells. The glow-in-the-dark tofu is freaking me out.
Taste.
Yes, tangy and tart, a tiny amount of chilli but not enough for warmth. A bit of mint, mostly tastes of tamarind and sugar. Well-rounded really, the pleasant sourness lingering in my mouth.
Don’t think pani puri matches the fat slippery rice noodle, but for some reason the celery loves it up.
It’s got a bit of lift and lightness, and it’s good to have a non-soy wok dish. Don’t know that I’d do it again, but I don’t regret my accident.
Rating:
Specifics: Pani puri concentrate bought at the Indian grocery in Macquarie Fields
Pani Puri Concentrate
Okay, got my tofu and vegies in the wok. Peering at the recipe. Okay, time to add the chutney I bought yesterday…
Wow, it’s really runny, splashing around in the bottle.
Reading the label.
Oh dear. I thought I’d bought some sort of coriander chutney. Instead I’m holding a bottle labelled ‘pani puri concentrate’.
Turn my head to read the cooking instructions. Add to water, chill and drink? Oh dear, doesn’t sound at all like a stir-fry ingredient!
Stupid American recipes that ask for things I can’t find…
Pour some of the deep green liquid onto a spoon and taste.
It’s tangy, sour, with a tiny bit of sweetness.
Oh, what the heck, in it goes!
Whoa. I don’t know what food colouring was in that bottle, but some of my tofu is now stained fluro green.
Dishing it out, sitting down with my bowl of stir-fry and thick rice noodles. It’s pretty sloppy and watery, I guess when you add runny liquid to your stir-fry and you don’t let it thicken that’s what you get!
Pungent smells. The glow-in-the-dark tofu is freaking me out.
Taste.
Yes, tangy and tart, a tiny amount of chilli but not enough for warmth. A bit of mint, mostly tastes of tamarind and sugar. Well-rounded really, the pleasant sourness lingering in my mouth.
Don’t think pani puri matches the fat slippery rice noodle, but for some reason the celery loves it up.
It’s got a bit of lift and lightness, and it’s good to have a non-soy wok dish. Don’t know that I’d do it again, but I don’t regret my accident.
Rating:
Specifics: Pani puri concentrate bought at the Indian grocery in Macquarie Fields