Pav Bhaji

haji

Ingredients

8 pavs (squarish soft buns about 4" x 5" size)

butter to shallow fry.

For Bhaji

1 capsicum chopped fine

2 onions chopped fine

2 tomatoes chopped fine

2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled

peas

2 tbsp. butter

2 tsp. pavbhaji masala

1 1/2 tsp. chilli powder

1/4 tsp. turmeric powder

1/2 tsp. sugar

salt to taste

1 cup water (in which vegetables were boiled)

1/2 tsp. each ginger grated, garlic crushed

juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped

1 onion chopped

small pieces of lemon

Method

Pressure cook mixed vegetables and peas till well done.

Mash them coarsely after draining.

Heat butter in a pan.

Add ginger-garlice, capsicum, onion, tomatoes.

Fry for 2-3 minutes till very soft.

Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.

Bring to boil.

Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

Add lemon juice, stir.

Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).

Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)

Serve : 4 (2 pavs each)





Read our other posts:
Masala Dosa

Channa Bhatura

Badam ka seera

Gulab Jamoon

Masala Dosa

Mava Burfi

i Ladoo

adoo

Ingredients

1/2 cup condensed milk

250 gms. paneer (cottage cheese)

2-3 drops kewra essence

1/4 tsp. yellow colour

Method

1.Mash paneer.

2.Add condensed milk and cook on slow flame, stirring continously.

3.Cook till thick and sides leave.

4.Add essence and remove from flame.

5.Mix well.

6.Pour on plate.

7.Cool. Make ladoos.

8.Sprinkle powdered elaichi and decorate.


Read our other posts:
Masala Dosa

Shrikhand

Mava Burfi

Carrot Halwa

Sweet Kachori

Rossogolla

Sweet Kachori

hori

Ingredients:

For filling:

200 gms. khoya

50 gms milk powder

1/2 tsp.nutmeg-cardomom -cinnamon powder

For cover:

250 gms. plain flour

1 tbsp. cornflour

30 gms. ghee

For syrup:

250 gms. sugar

1 cup water

1 big pinch saffron

Ghee for deep frying

31

Method

1.Mix ingredients for filling. The mixture should be soft and crumbly.

2.Mix ingredients for cover. Using water knead to a pliable dough.

3.Cover with a wet cloth. Keep aside

4.Boil sugar and water adding a tbsp. of milk to clear the syrup.

5.Boil till the syrup is slightly sticky between the fingers.

6.Strain. Crush and add the saffron. Keep aside.

7.Make 15 to 16 flattish balls of the mixture.

8.Divide dough also into 15 to 16 parts.

9.Roll one part into a puri, place one mixture ball in the centre.

10.Pull up all the sides to seal the mixture and press in centre.

11.Make 5 to 6 such kachoris, heat ghee and fry on low flame till light brown, turning once.

12.Repeat for remaining kachoris.

13.When slightly cool, make a hole in the centre of each (approx. 2cm. diameter).

14.Pour about half tbsp. of syrup and roll kachori around to let the syrup spread.

15.Allow to stand for half hour before serving. Note: The unsweetened kachoris may be stored without refrigeration for

one week and

sweetened as required .

Serves:15 helpings .

Time required:2 hr.

Shelf life: 10 days .


Read our other posts:
Rava Dosa

Kalakand (Milk Burfi)

Shankarpala

Boondi

Rossogolla

Mitha Khaja

Mitha Khaja

haja

Ingredients

1 1/2 cup maida (plain flour)

1/2 cup jaggery

1 cup water

1/4 tsp. cardamom powder

1 tbsp. ghee

ghee to deep fry

Method

1.Heat the water and jaggery till all of it dissolves in the water.

2.Strain and cool a bit.

3.Mix the cardamom powder and ghee in the flour.

4.Knead the flour with the jaggery water.

5.The dough should be stiff but pliable.

6.Break into approx. 20 parts.

7.Knead each with palm and roll into 4" rounds.

8.Make many tiny slits with knife or fork on each on both sides.

9.Keep them aside on a clean cloth for an hour or so to dry a bit.

10.Deep fry in hot ghee on low flame till light golden in colour.

11.Drain and cool for a while.

12.The khajas will become crisper and harder as they cool.

13.Store in airtight container after cooling completely.

Making time: 45 minutes

Makes: 20-25 pieces


Read our other posts:
Imarti

Rossogolla

Karanjia

Shrikhand

Rava Dosa

Boondi

Shankarpala

pala

Ingredients

1 cup water

1/3 cup sugar

1/3 cup ghee

1 1/2 cup maida (plain flour)

ghee to deep fry

Method

1.Warm the water, sugar and ghee together till sugar dissolves.

2.Add maida and knead into a soft pliable dough.

3.Divide dough into 4 parts.

4.Roll into chappatis 1/3" thick.

5.Cut with a cookie cutter or knife into small diamond shapes.

6.Lift with spatula and loosen. Keep aside on a dry cloth for 1 hour.

7.Deep fry in hot ghee over slow flame till light golden brown.

8.Drain well and keep aside till cool.

9.Store in clean, dry containers.

Making time: 45 minutes.

Makes: 2 1/2 cups.


Read our other posts:
isa (Soan Papdi)

Gulab Jamoon

Dhaal vada

Boondi

Green All-Purpose Chutney

Atte ka seera