Pav Bhaji

Pav Bhaji

Pav Bhaji is one of the most popular mumbai street food n everyone's all time fav snack.. I used to make pav bhaji since my teens and even today I make it often at home. 

Ingredients:

4 boiled & mashed potatoes
half cup peas boiled & mashed 
2 tbsp of amul butter
1 capsicum boiled n mashed roughly
6 to 7 cauliflower florets boiled & mashed roughly
3 onions chopped 
5 tomatoes puree
1 tsp garlic paste
1 tsp coriander pdr & jeera pdr
1 tsp haldi & red chilli pdr
1 tsp garam masala
3 tsp of Everest Pav bhaji masala
Salt  & Lemon
Coriander leaves & Onion for garnishing

Method:

1. Steam all the veggies except onion and tomatoes in pressure cooker.The veggies should be to cooked completely give 2 whistles.

2. Peel the potatoes and mash it finely. Roughly mash peas, cauliflower & capsicum keep aside.

3. In a pan, melt butter and add garlic paste and the chopped onions.

4. Fry the onions till they become light brown now add the tomatoes saute it till it becomes soft on a low to medium flame.

5. Now add all the dry masalas (chilly powder, coriander pdr, jeera pdr, turmeric powder garam masala and pav bhaji masala).Stir and saute for 2 minutes.Now add all the mashed veggies.

6. Add water and combine everything well & add salt.

7. Serve bhaji garnished with coriander leaves n butter.You may add more butter if you  want pav bhaji  will taste very good, now squeeze lime juice on the bhaji and topped with chopped onions. Serve with lightly fried pav along with the bhaji.

Prawns Masala

Prawns Masala

Prawns Masala

Ingredients:

1/2 kg Prawns deveined

1 tbsp oil

1 tsp jeera & rai

1 tbsp of ginger garlic paste

1 tsp garam masala or malvani masala

2 onions chopped finely

3 small tomatoes chopped finely

2 tsp red chilli pdr

1 tsp turmeric

Salt & Coriander leaves

Method: 

1. Heat oil add rai, jeera when they change the colour add onions saute till brown add ginger garlic paste & saute it....

2. Add chilli pdr, haldi, tomatoes & cook till the oil separates...

3. Add prawns  salt & water n cook till the prawns are done.. Add the garam masala or malvani masala mix well ....

4.Serve hot... garnish with coriander leaves.......

Simple Toor Dal

Simple Toor Dal

Ingredients:

1 1/2 cup tur dal

1 onion & tomato chopped

2 green chillies

few curry leaves

1/2 tsp of ginger & garlic paste

1/2 tsp rai

1/2 tsp jeera seeds & methi seeds

pinch of hing

1/2 tsp turmeric

1tsp dry methi pdr

2 tbsp of ghee

salt & coriander leaves for garnishing

Water to boil the dal in pressure cooker

Method:

1. Pressure cook dal along with water give around 4 to 5 whistles

2.. Mash the dal & keep aside...

3. In a pan add ghee add rai, hing, haldi, jeera , curry leaves n methi seeds....

4. Add onions & saute it till ligt brown.... add ginger garlic paste...

5. Add tomato, green chillies, kasuri methi  & dal & mix well. 

6. Simmer it for 4 mins....Garnish it with coriander leaves...

7. Serve hot with rice or roti........

Simple Kanda Poha

Simple Kanda Poha

Ingredients:

2 cups Poha

1 onion chopped

Handful of roasted peanuts

For Tempering:

1/2 tsp of rai, jeera, urad dal, hing n haldi

Curry leaves

2 green chillies 

Oil

For garnishing:

Coriander leaves

Fresh Coconut

Method:

1. Wash poha twices with water  drain & keep aside.

2. In a non stick pan add oil onces the oil is hot add rai, urad dal, hing, jeera, green chillies & onion saute it well...

3. Now add peanuts, haldi & salt mix well.... Now add poha mix well.

4. Garnish with coriander leaves & coconut.... Switch off the flame n serve hot...... Njoy it with hot ginger tea......

Dhokla made in idli mould

Dhokla made in Idli mould

Ingredients:

1 cup gram flour(besan)

1 tbsp semolina (Rava)

1 cup curd

1 small packet of eno

1 tsp of  green chillies & ginger paste

1/2 cup water

2tbsp of oil

salt to taste

For tempering:

Oil,rai n hing

For garnishing:

Fresh coconut

Coriander leaves

Method:

1. Take a bowl in that combine all the ingredients except eno & add water mix well to make a thick batter...

2. Till then grease the idli mould with oil....Now add eno just before steaming when bubbles form mix gently..

3. Now pour the batter into a greased plate.... Steam it for 15 mins or till its cooked.....

4. Onces the dhoklas r cool remove from the mould & plate it.....

5. Heat the tadka pan add oil when its hot add rai hing, pour the tempering over the dhoklas.....

6. Garnish it with coconut & coriander... Serve it .........

Rice Pattice

Rice  Pattice

I had 2 cups of leftover rice didn't wanted to eat so thought of making something out of it .....so made this. I know it's very simple dish many of u guys might have made it but this is my version.... Here it goes......

Ingredients:

2 cups of leftover rice
1 tbsp of rice flour
1 slice of bread ( made crumbs of it)
1 chopped onion
2 tsp of red chilli powder
1 tsp garam masala
1/2 tsp of turmeric n hing
Salt to taste
Coriander leaves

Method:

1. Mash rice add rice flour, onion,bread crumbs, red chilli powder, garam masala , turmeric, hing n salt mix well.

2. Now add coriander leaves ... Give desired shapes you can give any shape.

3. Heat oil vn it's hot drop the Pattice n fry it till golden brown...

4. Remove it on a paper towel. Serve hot with sauce....

Neer dosa

A famous mangalorean dish which goes well with coriander chutney chicken curry n chicken gassi.... One of mine n my son fav dish.....

Ingredients:

2 cups of kolam rice or any other rice
1 cup cooked rice or poha
Water as required
Salt to taste

Method:

1. Soak rice for 4 hrs. Drain n grind along with cooked rice or poha ( I use poha) n  with water grind it to a smooth batter it should be bit watery consistence.

2. Remove the batter in a bowl add salt. Mix well.

3. Now in a non stick pan pour the batter n spread it. Onces it's cooked remove from the flame (don't flip it like the normal dosa).

4. Serve hot.