Tuesday, December 9, 2014



 We need :
:- Pav
:- 1 cup coarsely chopped cauliflower
:- 1/2 cup carrots
:- 1/2 cup chopped green beans
:- 1/2 cup green peas
:- 3 medium potatoes
:- 4 medium tomatoes
:- 2 medium finely chopped onions
:- 4 tsps pav bhaaji masala
:- 1/2 tsp. red chili powder
:- 1 tsp ginger paste
:- 1 tsp cumin seeds
:- 4 -5 tbsps chopped coriander leaves
:- Salt to taste
:- 1/2 cup finely chopped onions and
:- lemon juice (for garnishing)
For preparing the "bhaaji" or vegetable, boil potatoes and coarsely mash them. Boil all the other chopped vegetables till fully cooked, drain and keep aside. Mash the boiled vegetables to form a coarse pulp.
In a pan, melt 2 tbsps of butter. Add cumin seeds, garlic and ginger paste and chopped onions. Cook till the onions are light golden brown. Add the pav bhaaji masala and chili powder. Stir till the spices start to give out a wonderful aroma.
Add the tomato puree. Add 4 more tbsps of butter. Saut� till the mixture starts to leave the sides of the pan. Now add the boiled vegetables and coarsely mashed potatoes and cook for 5 to 7 minutes.
Cook till the mixture gets little thick and the mixture again starts to leave the sides of the pan.
Add more butter if needed. Season with salt. Mix well. Garnish with the chopped coriander leaves.
To prepare the "pav" or dinner rolls, slit the buns into two keeping the base intact. On a flat frying pan, melt some butter. Arrange all the buns on the pan. Roast both the sides as well as the inner surfaces of buns on the butter.
Serve the "pav" or rolls with the bhaji. Garnish with chopped onions and a dash of lemon juice. To eat break off pieces of the bread and scoop up a little bit of the vegetable and enjoy.
Combination of taste and nutrition, you get both :) Enjoy!!!


:- 1/4 kg potatoes, boiled, peeled & mashed
:- 150g carrots, peeled, boiled & grated
:- 150g beet root, peeled, boiled & grated
:-100g frozen green peas
:- 3 onions, chopped
:- 50g besan, roasted
:- Cloves ,cardamoms, cinannamon
:- Little besan flour
Mix cloves, cardamom, cinnamon and blend them to a fine powder.
Mix mashed potatoes, grated carrot and beet root in a bowl. To this add slightly boiled green peas, salt, turmeric and mix them well so that a fine mixture is formed.
Heat little oil in a pan and fry the chopped onions and green chilies for at least 10-15 minutes. Also add pea mixture, ground powder and fry for another 10 minutes.
Now add Besan to this mixture and remove from heat. Let it cool.
Make small balls from the mixture, place each ball on the palm and press into oval shape cutlets.
Mix the besan flour with little salt and water to a fine batter. Immerse the above cutlets in this batter and fry them in hot oil until golden brown in color.
Serve hot with ketchup.


:- 100g rice flakes
:- 1 onion, chopped
:- 1 Apple chopped
:- 1 Banana chopped
:- 1 carrot chopped
:- 1 tomato chopped
:- 1 capsicum chopped
:- Coriander chutney
:- Tamarind chutney
Chop all the fruits ,onion finely and mix with tamarind chutney, coriander chutney and rice flakes.
Has great nutritious value and enjoyable too!!


1 large packet bought golgappas or puris
For filling:
:- 1 cup cooked chana (chick peas) or cooked white dry peas
:- 2 tbsp oil
:- 1/2 tsp salt
:- 1/2 tsp chili powder
:- 1/4 tsp turmeric powder
:- 1/4 tsp garam masala powder
For jeera pani (cumin water) or sweet tamarind water:
:- 1 large lemon size tamarind
:- 6-8 tbsp sugar
:- 2 tsp roasted jeera (cumin) powder
:- 1 tsp salt
:- 1/2 tsp chili powder
:- 1 tsp garam masala powder
:- 1/4 tsp rock salt
:- A bunch of mint leaves
Pani Puri
Heat oil in a pan and add the drained chana or peas with all the ingredients for filling.
Fry till a nice aroma appears. Remove into a vessel and allow it to cool.
Soak tamarind in 6 cups of boiled and cooled water.
Add all the other ingredients including the washed bunch of mint.
Let everything soak together for an hour. Squeeze well and strain through a seive..
Serve the jeera pani well chilled.
To serve the pani-puris:
Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
Dip the puri into the jeera pani and serve immediately or it will become soggy.
The jeera pani can also be served in a separate container.


Dahi Vada

:- Urad dal 250gms
:- Salt as per taste
:- Cummin seeds 1 tspn
:- Green chillies 2-3
:- Black salt 1/4 tspn
:- Jeera powder(Cummin seeds roasted and grinded) 1/4 tspn
:- Curd approximately 250 gms
:- Coriander leaves for garnishing
:- Oil for frying
Soak urad dal for atleast 7 hours and later wash it thoroughly.
Grind it along with green chillies ,adding little water.
Remember the batter should be thick and not watery.
Add salt,cummin seeds,coriander leaves,khishmish(optional) and mix it thoroughly in one direction.
Now take a small proportion of this batter and fry it in hot oil over medium flame till cooked ,but remember the colour of vadas should not be dark. Repeat the procedure for remaining batter.
Let the vadas cool and later soak them for 2-3 minutes in luke warm water
Squeeze out the water by pressing each vada between palms of your hands
Lay them in serving bowl or plate and cover them generously with beaten curd,to which salt is added.
Sprinkle black salt ,cummin powder,red chilly powder,(if none of them is available,then use chaat masala powder)
Garnish it with coriander leaves.

1 comment:

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