PAV BHAJI

Ingredients

• 6 Pav (buns)
• Butter to shallow fry

For Bhaji

1. Vegetables ( Beans, Carrots, Cauliflower, Peas, Potato ) each 1/4 cup boiled
2. Butter - 2 tsp
3. Pavbhaji masala - 3 tsp
4. Chilli powder - 1/2 tsp
5. Dhaniya powder - 1/2 tsp
6. Jeera powder - 1/2 tsp
7. Garam masala - 1/2 tsp
8. Turmeric a pinch
9. Salt to taste
10. Water - 1 cup s were boiled)
11. Garlic crushed
12. Lemon juice - 1 tsp

To Garnish

• Onion finely chopped
• Small pieces of lemon
• Tomato
• Capsicum

Method

1. Mixed vegetables place it in the pressure cooker till done
2. Grind once in the blender coarsely
3. Heat butter in a pan
4. Add garlice, mashed vegetables
5. Add pavbhaji masala, chilli powder, turmeric, salt, dhaniya powder, jeera powder
6. Bring to boil on low flame till gravy is thick, Stir well oftenly
7. Add lemon juice stir

For Pavs

1. Slit pavs horizontally leaving one edge attached.
2. Preheat griddle, grease butter and roast pavs (just like bread) on both the sides

Serve hot with bhaji, a pieces of lemon and chopped onion, tomato, capsicum

Batata Vada / Aloo Bonda

Ingredients

Potatos / Aloo - 6
Gram flour / Besan - 2 cups

Rice flour - 1/4 cup
Red chilli powder - 2 - 3 tsp
Salt to taste
Oil for frying
Green chillies - 2/3(finely chopped)
Curry leaves - 1 stalk
urad dal - 1 tsp
Mustard seeds - 1 tsp
Asafoetida / Hing - 1/2 tsp
Turmeric powder - 1/2 tsp
Lemon juice - 2 tsp
Oil - 1 tsp
Coriander leaves

Method

• Boiled and peel potatos, mash it


• Take a small pan heat 1 tsp oil


• Add mustard seeds when they splutter


• Add urad dal, turmeric powder, asafoetida, curry leaves, green chillies fry for few minutes till done


• Mix these into the potatos and mix well


• Add salt, lemon juice and corinader leaves. Mix well jsut like dough


• Make small balls of mashed potato mixture


• Take a bowl add gram flour, rice flour, chilli powder, salt and water


• The batter should not be too watery or too thick


• Heat oil in a wok


• Now dip each ball in the batter, deep fry all the vadas until golden


• Remove on a paper towel and drain. Batata Vadas are ready

serve with green chutney

VADA PAV

Method

1. Heat griddle / tawa grease the butter & shallow fry the pav on the both sides. Remove & keep aside
2. grease the green chilli chutney on the other side. Aagain another side grease chutney powder. In between the pav, place the vada.

Dabeli

Ingredients for Dabeli Masala

• Red chillies / Bhaydgi - 5
• Coriander seeds / Dhaniya - 2 tsp
• Cinnamon / chakke - 2 piece small
• Cloves / Lavanga - 2
• Cumin seeds / Jeera - 1 tsp

Method for powder

• Roast all the ingredients and make a fine powder in a blender
• Store it in the airtight box

For filling ingredients

• Potato - 2 big size boiled and mashed
• Jeera seeds - 1/2 tsp
• Dabeli powder - 2 tsp
• Hing / Asafoetida - a pinch
• Sweet tamarind chutney
• Salt to taste
• Oil - 2 tsbn

Method

• Heat oil in a pan add the jeera seeds, when they crackle add masala powder, hing and potato and salt and 1/3 cup of water and sweet chutney mix well on low flame
• Cool them and make a small patties and keep aside

Ingredients to serve

• Pav / Dinner rolls - cut in to halves
• Onions, finely chopped - 1 cup
• Pomegranate seeds fresh - 1 cup
• Peanuts (salted) - 1/2 cup
• Nylon sev / fine sev - 1 cup
• Coriander leaves , chopped - 1/4 cup
• Sweet tamarind chutney
• Green chutney

Method

• Sliced halves pav arrange in the pig flat pan using little butter and roast little bit and keep aside
• Take a plate and arrange the pav and one portion of filling place it into pav
• Top of the onions, pomegranate seeds, peanuts, sweet chutney, green chutney and sev and coriander leaves looks like vada pav and serve

Fried Banana Chips

 

Ingredients

Serves: 6

• 5 small unripe (green) bananas
• oil for frying
• salt to taste

• Preparation method

  Prep: 10 mins | Cook: 30 mins
  1.

  Peel the bananas using a knife, as they are not ripe and will not peel like a yellow banana. Slice into chips.

  2.

  Heat the oil in a heavy deep frying pan over medium-high heat. Place the banana chips into the hot oil, and fry until golden brown, 5 to 7 minutes. Remove from the oil, and drain on paper napkins. Pat off the excess oil, and season with salt. Serve immediately.
   

Kabuli Chane Chawal Balls

 

Ingredients

Serves: 4

• 100 g basmati rice
• 1 tbsp veg/sunflower oil
• 1 small onion, finely chopped
• 1 garlic clove, crushed
• 1 fresh red chilli, seeded and finely chopped
• 2 tomatoes, skinned, seeded and very finely chopped
• 400 gm, kabuli chane, soaked overnight and boiled
• 1 egg yolk
• 3 tbsp chopped fresh coriander
• ½ tsp degi mirch
• salt and pepper
•  

  Preparation method

  Prep: 15 mins | Cook: 55 mins
  1.

  Put the rice in a saucepan, add 240 ml water and bring to boil. Cover and simmer very gently for 10–15 minutes or until the rice is tender and has absorbed all the water. Remove from the heat and leave to cool for a few minutes.

  2.

  Heat the oil in a saucepan, add the onion and fry gently for about 5 minutes, stirring frequently, until soft. Stir in the garlic and chilli, and cook for 2 more minutes. Remove from the heat and stir in the chopped tomatoes.

  3.

  Put the chane in a bowl and mash with a potato masher until fairly smooth, or purée in a food processor. Add the onion mixture, rice, egg yolk, coriander, paprika, and season to taste. Mix together well. Divide the mixture into 12 equal portions and shape each into a ball.

  4.

  Deep fry these balls and serve. If using oven, preheat it to 180ºC. Place the balls on a greased baking sheet and bake for 30 minutes or until beginning to brown, turning them over carefully halfway through the cooking. Serve hot with chutney.

Gobhi Mutter Masala

 

Ingredients

Serves: 4

• 3 tablespoons vegetable oil
• 4 teaspoons cumin seed
• 1 teaspoon mustard seed
• 275g frozen peas
• 200g cauliflower florets
• 1 teaspoon salt
•  

  Preparation method

  Prep: 10 mins | Cook: 20 mins
  1.

  Heat the oil in a frying pan over medium heat. Place the cumin seeds and mustard seeds in the hot oil. Cook and stir until the seeds begin to pop. Mix in the peas and cauliflower. Season with salt. Reduce heat to low, cover, and continue cooking 15 minutes, until the vegetables are tender.

Baked Shakarkandi with Ginger and Honey

 

Ingredients

Serves: 12

• 9 sweet potatoes, peeled and cubed
• 170g honey
• 3 tablespoons grated fresh ginger
• 2 tablespoons walnut oil
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly ground black pepper
•  

  Preparation method

  Prep: 10 mins | Cook: 40 mins
  1.

  Coat potatoes with oil and all the seasonings. Heat a pan over medium heat. Cook potatoes, till they turn soft and wilt. Take care to turn them so both sides cook equally. Alternatively, to bake, preheat oven to 200 C.

  2.

  Transfer to a large baking dish. Bake for 20 minutes.

  3.

  Turn the mixture over to expose the pieces from the bottom of the pan. Bake for another 20 minutes, or until the sweet potatoes are tender and caramelised on the outside.

Baked stuffed tomatoes

 

Ingredients

Serves: 6

• 6 slices bacon
• 6 medium tomatoes
• 85g chopped green capsicum
• 4 tablespoons freshly grated Parmesan
• 50g cubed bread crumbs (croutons)
• salt and freshly ground black pepper to taste
• 6 sprigs parsley
•  

  Preparation method

  Prep: 20 mins | Cook: 25 mins
  1.

  Preheat oven to 180 C. Grease an 18x28cm (7x11 in) baking dish.

  2.

  Place bacon in a frying pan. Cook over medium high heat until evenly brown. Drain off fat, chop and set aside.

  3.

  While bacon is cooking, wash tomatoes and slice off stem ends. Gently scoop out pulp, leaving a 2cm deep wall. Finely chop pulp and place one third of it in a medium bowl. Discard remaining pulp, or reserve for another use.

  4.

  Stir bacon, green capsicum, Parmesan, bread crumbs, salt and pepper into tomato pulp. Spoon an equal amount of mixture into each hollowed out tomato. Place stuffed tomatoes into prepared baking dish.

  5.

  Bake in preheated oven for 20 to 25 minutes, until heated through. Garnish with parsley sprigs.
  Tip: This is such a versatile dish - serve for breakfast with bhurji (scrambled eggs), for lunch with a salad, or as an appetizer.
  

Stuffed Gobhi Parathas

 

Ingredients

Makes: 2

• 1 cup wheat flour
• 1/2 cup water
• 1/2 tsp salt
• 1/2 tsp pomegrante seeds(anardana)
• 1/2 tsp red chili powder
• 1/2 tsp coriander powder
• 1/2 tsp mango powder(amchoor)
• 1/4 tsp garam masala
• 1 tsp fresh ginger (crushed)
• 1 sprig coriander leaves
• 1 cup grated cauliflower
• 1/4 tsp ajwain seeds (optional)
• vegetable oil

• Preparation method

  Prep: 10 mins | Cook: 10 mins
  1.Knead the wheat flour with water and salt and divide it into 4 balls as shown in the picture. 
  2.Shred the cauliflower and place it in a bowl with the rest of the ingredients as shown. 
  3.Lightly dip a wheat flour ball into some white flour and flatten it with a rolling pin. 
  4.Place half of the cauliflower mixture on this dough as shown. 
  5.Roll out another wheat flour ball separately.
  6.Place this on top of the first one and close the sides as shown. 
  7.Slowly flatten this paratha out with a rolling pin.
  8.

  Place it on a frying pan,cook each side for 2 minutes.

  9.

  Add 2 drops on oil and fry each side. 

  10.Serve with plain curd.

   
   

Vegetable Oatmeal

 

Ingredients

Serves: 4

• 2 cups Oatmeal
• To cook Water
• 150 gms Carrots
• 150 gms Runner beans
• 50 gms Green peas (shelled)
• 1 large size Onions
• Half tsp Garlic paste
• Half tbsp Ginger paste
• Half tsp Mustard seeds
• Quarter tsp Turmeric powder
• Half tsp Red Chillies powder
• Half tsp Garam masala powder
• Quarter tsp Black pepper
• To taste Salt
• 3 tbsp Cooking Oil
• To garnish Coriander leaves

• Preparation method

  Prep: 10 mins | Cook: 20 mins
  1.

  Wash the vegetables (Carrots, Runner beans, Green peas, Onions) and cut them into small cubes.

  2.

  Heat 2 cups of water in a non-stick saucepot. Once the water starts boiling add the vegetables (Carrots, Runner beans, Green peas) and half tsp of salt and quarter tsp of black pepper to it. Boil it in open till the water is completely dried off. Keep it aside and let it cool.

  3.

  Heat 2 cups of water in a non-stick saucepot. Cook Oatmeal in 2 cups of water in a non-stick saucepan. Boil it in open till the water is completely dried off. Keep it aside and let it cool.

  4.

  Heat 3 tbsp of cooking oil in a non-stick frying pan. Once the oil is heated add Mustard seeds and allow it to crackle. After that add ginger and garlic paste to it and stir fry until it turns light brown. Then add the diced onions to that and cook until it turns golden brown.

  5.

  Add Turmeric powder, Red Chili powder and Garam masala powder to the sauted onions. Cook for 1 min and then add the boiled vegetables and oatmeal into it. Add salt as per taste. Stir for 1 min and remove it from flame.

  6.

  Remove the cooked oatmeal vegetable dish into a serving bowl and garnish it with finely chopped coriander leaves. Serve hot.
   

Navratan Korma - Vegetables,Fruits & Nuts in Rich Gravy

Ingredients:

Green chili 1 minced
Ginger Garlic paste 1 spoon
Onion 1 large head grated
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Food color optional(I didn't use them)
Garam masala powder 1/2 spoon
Almonds/Cashew nuts paste 1/4 cup
Ghee few spoons
Cottage cheese/panir fried 1 cup
Carrots
Beans
Cauliflower
Peas
Bell peppers
Turnips
Beets
Apples
Pineapple
Mangoes
Cherry
Tomatoes
Cashew nuts - fried
Raisins - fried
Cilantro to garnish.

Method:

Heat a large wok, add ghee. Add chili, ginger-garlic paste and onion to it. Fry real good, till the raw odor is gone, add salt, turemric, chili and garam masala powder.

Followed by nuts paste. Prepare a thick gravy. Add vegetables, cover and cook till tender.

Dum Aaloo

 

Ingredients

Serves: 4

• 1/2 kg Aaloo(medium size)
• 4 big onions (grinded)
• 1 cup tomato puree or tomatoes grinded
• 1/2 cup curd
• 1tsp jeera
• 1 tsp haldi powder
• 2-3 green chillies
• 1/2 tsp red chilli powder
• 1/2 tsp degi mirch
• 1+1/2 tsp garam masala
• 1+1/2 tsp dhania powder
• salt to taste
• 15 gms ginger
• 4tbsp Ghee
•  

  Preparation method

  Prep: 10 mins | Cook: 25 mins
  1.

  Method:- Boil the potatoes (Power boil 1 whistle,high fire) Don't steam -peel them and then scoop from top and hollow them .Deep fry and then prick them with fork. Then put paneer masala .

  2.

  Gravy:- gren chillies and onions are to be grinded.grind the tomatoes also, take a karahi. put ghee,add jeera. now cook the onions in the ghee. Add haldi, garam masala, salt, red chilli powder,dhania powder,degi mirch. Now add curd and tomatoes (grinded).cook it and after sometime add one and half cup water.cook well (on slow fire ,covered). Now add aaloo in it. serve with coriander leaves on top.

Chili Tofu

Ingredients:

Extra firm, water packed tofu 100 grams - sliced
Salt
Turmeric 1/4 spoon
Chili powder 1 spoon
Garam masala 1/4 spoon
Lemon juice few spoons
Vinegar few spoons
Oil for shallow frying.

Method:

Marinate tofu with all the above said ingredients, except oil.

Then shallow fry them carefully till crisp on the outside!

Chili Paneer / Paneer Manchurian

Ingredients:

Paneer/Cottage Cheese 1 pack (Home made if you could)-cubed
Salt
MSG 1/4 Spoon
Chili powder 1/4 spoon
Soy sauce thick 2 spoons
Chinese 5 spice powder/garam masala 1/4 spoon
Food color- red (optional)
All purpose flour 1-2 teaspoons
Oil for shallow frying.

For Garnishing:

Sesame oil few spoons
Capsicum/bell peppers 1 large diced
Green chili 1 finely chopped
Ginger 1" chopped
Garlic 4 chopped
Shallots 1 finely chopped(optional)
Soy sauce
Tomato sauce
Green onions chopped 1 cup to garnish.

Method:

Marinate panir cubes, using salt, MSG, soy sauce, ginger-garlic paste, 5-spice powder, chili powder and flour. Set aside.

Heat oil in a wide wok. Fry these till reddish brown.

In a wide skillet, add few spoons of oil. Add chopped garnishing items and followed by fried paneer...add soy + tomato sauce. Fry real good for few minutes and remove from heat.

Gobi Manchurian

 

 

Ingredients

Serves: 6

• 1 medium Cauliflower clean and broken into big florettes
• 1 small Bunch spring onoin finely chopped
• 2 tsp Ginger finely chopped
• 1 tsp Garlic finely chopped
• 1/4 cup Plain flour
• 3 tbsp Cornflour
• 1/4 tsp Red chilli powder
• 2 Red chillies, dry
• 3 tbsp Oil
• 1 1/2 cups Water
• 1 tbsp Milk

• Preparation method

  Prep: 15 mins | Cook: 15 mins
  1.

  Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. 

  2.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and bring to a boil. Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove. Serve hot with noodles or rice. 

  3.Dry manchurian can be made by omitting the gravy. Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage. Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes. Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce. Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball. Fry as above and proceed as above.
   

Punjabi Aloo Methi

 

 

Ingredients

Serves: 2

• 1 tbsp ghee or vegetable oil
• 1 tsp jeera
• 1 tsp haldi
• 2 tsp tomato puree or half tomato, chopped
• 3-4 medium potatoes, peeled and chopped
• 2 cups methi leaves
• Salt to taste
• Water as needed
• Juice of half lemon to sprinkle on top
• Coriander leaves for garnish

• Preparation method

  Prep: 5 mins | Cook: 20 mins
  1.

  In a shallow pan or kadahi, heat ghee over medium heat. Add jeera. When it crackles, add haldi. Add tomato. If using puree, dilute in 1 tsp of water. Cook for 5 minutes.

  2.

  Add potatoes. Cook on medium to low heat for 10 minutes, till they get soft. Add methi leaves. Cook for another 5 minutes, till methi leaves wilt. Put in a tbsp of water. Cover and cook for 5-10 minutes, till methi starts smelling fragrant. Add salt.

  3.

  Mix aloo and methi well. Sprinkle with lemon juice and garnish with coriander.
   

Rajasthani Bhaang Ke Pakore

 

Ingredients

Serves: 4

• 1 medium potato (chopped)
• 1 medium onion (chopped)
• 2 small brinjal (chopped)
• 1 cup cauliflower (chopped)
• 1 cup besan
• 2 teaspoons red chilli powder
• Salt to taste
• 1/4 teaspoon anardana
• 1 teaspoon bhang seed powder
• Water for batter
• Oil for frying
•  

• Preparation method

  Prep: 15 mins | Cook: 10 mins
  1.

  Add dry ingredients to besan, mix well to make a batter. Add all the chopped vegetables to it.

  2.

  Heat oil in a pan, make small pakora balls from the batter and deep fry it until golden brown. Serving suggestion: Serve hot with green chutney.
   

baby corn fry

 

Ingredients

Serves: 4

• 20 pieces baby corn
• 2 tspn chilli powder
• 1 tspn cumin powder
• 1tspn jeera or cumin seeds
• 1 tspn zachia - optional
• salt to taste
• 1-2 tblspn cooking oil
•  

  Preparation method

  Prep: 10 mins | Cook: 20 mins
  1.

  cut the baby corn into any shape and size you wish
  2.

  pressure cookwith salt for 3 whistles or microwave
  3.

  drain off water
  4.

  add oil to pan , once heated add cumin seeds, zachia and wait to splutter
  5.

  add boiled baby corn, chilli powder, cumin powder and fry for 10 mins
  6.
  once fried... remove crispy and serve hot

Karela Fingers/Bitter Gourd Fingers

Ingredients:

For Pressure Cook:

• Karela/ Bitter Gourd: 1 long
• Jaggery: 2tbsp
• Lemon: 1/2
• Vinegar: 1tbsp
• Salt: 1tsp
• Chilly Powder: 1tsp
  

For First Coat:

• All Purpose Flour/Maida: 1 1/2tbsp
• Rice Flour: 1/2tbsp
• Corn Flour: 1tbsp
• Dry Coconut powder: 1tbsp
• Coconut Milk Powder: 1tbsp Buy This
• Chilly Powder: 2tsp
• Salt: 1tsp
• Ground Nut Powder: 1tbsp
• Roasted Gram Powder: 1tbsp
• For Second Coat:
  
• All Purpose Flour/Maida: 2tbsp
• Rice Flour: 1/2tbsp
• Corn Flour: 1/2tbsp
• Chilly Powder: 1tsp
• Salt: 1/2tsp
• Bread Crumbs: 1 1/2tbsp
• Method:
  
• Wash & slice Karela/Bitter Gourd into 2-3 inches (long slices), keep aside.
• Mix all the “For Pressure Cook” ingredients in a small Vessel with bitter gourd mix well so that all the bitter gourd gets coated with thick paste, close the Vessel.
• Place the closed vessel in the cooker & Pressure cook for 6 whistles with medium flame.
• Once it’s cooled. separate bitter gourd from the liquid.
• In a separate bowl with lid, mix the “For First Coat” ingredients.
• Add bitter gourd.
• Close the lid & shake well so the powder mix gets coated to the wet bitter gourd.
• Mix the “For Second Coat” ingredients & spread it in a plate.
• Roll bitter gourd in it.
• Refrigerate it for 1hr.

• Deep fry till it turns golden brown.
• Remove it to paper towel.
• Karela Fingers is ready to serve.