Pav Bhaji

Serves 4

Ingredients:

For the Pav;

Pav Buns - 8

Butter* - 4 tbspns

Pav Bhaji Masala - 1 tsp(optional)

For the Bhaji;

Potatoes - 1 1/2 cups, boiled and mashed

Cauliflower - 1 cup, finely chopped

Green Peas - 1/2 cup

Carrots - 1/2 cup, chopped

Onion - 1 cup, finely chopped

Capsicum - 1/2 cup, finely chopped

Tomatoes - 2 1/2 cups, chopped

Turmeric - 1/2 tsp

Chili Powder - 1/2 tsp

Pav Bhaji Masala - 1 1/2 tbspn

Salt - 1/2 tsp

Oil** - 1 tsp

To be ground into a Chili-Garlic Paste;

Dry Red Chilies(whole) - 3-4 soaked in warm water

Garlic - 4 cloves

For Serving;

Onion - 1 big, chopped

Lemon Wedges - 4

Corainder - 1 tbspn, chopped

*You can omit butter if you are diet conscious. 

**Replace butter if you are not diet conscious.

Method: 

For the Bhaji;

Boil the cauliflower, peas and carrots till they are soft. Drain out the excess water.

Heat the oil in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the prepared chilli-garlic paste and sauté till the onion softens.

Add the tomatoes and simmer till the oil separates.

Add the turmeric powder, chilli powder, pav bhaji masala, salt and cook for 2 to 3 minutes.

Add the boiled vegetables and potatoes and mash thoroughly using a potato masher, adding ½ cup of water if required.

For the Pav;

Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired. Omit the butter if you are diet conscious.

Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

Serve the hot bhaji on 4 individual plates and top with the onion, coriander and lemon wedges.

Inspired from Tarla Dalal

Simple Lemonade

Ingredients:

Lemon Juice - 1/4 cup

Sugar - 2 tbspns

Water - 3/4 cup

Salt - a pinch

Crushed Ice - 1/2 cup

Method:

Mix sugar and water until the sugar dissolves. Now add all the ingredients and mix it well. 

Paneer Tikka Kathi Rolls

Ingredients:

Rotis - 4

Cabbage - 1/2 cup, shredded

Coriander Leaves - 4 tbspns, chopped

Green Chutney - 4 tbspns

Salt to taste

Oil for cooking

For the Paneer Tikkas;

Paneer - 1 cup, cubed

Curd - 1/4 cup

Dried Ginger Powder - 1/4 tsp

Chili Powder - 1 tsp

Dried Fenugreek Leaves/Kasuri Methi - 1/2 tsp

Garam Masala - 1/2 tsp

All Purpose Flour/Maida - 1 tbspn

Oil - 1 tbspn

Salt to taste

Method:

For the Paneer Tikkas;

Combine the curd, dry ginger power, chili powder, kasuri methi, garam masala, plain flour, salt and 1 tbspn of oil and mix well to prepare a marinade. Add the paneer pieces to it, mix gently and keep aside to marinate for 8 to 10 minutes.

Heat 1 tbspn of oil on a non-stick tava (griddle) and sauté the paneer tikkas on all sides till they are lightly brown (approximately 4 to 5 minutes). Keep aside.

How to proceed;

Mix the cabbage, chopped cilantro and salt together. Apply 1 tbspn of green chutney on each roti.

Spread the cabbage mixture equally on each roti. Put the paneer tikka filling equally in the centre of each rotis and roll up tightly.

When you want to serve, cook the rolls on a hot tava (griddle) using little oil.

Serve hot.

Inspired from Tarla Dalal

Watermelon Mango Shake

Ingredients:

Mango - 1, approximately 1 cup chopped

Watermelon - 2 cups seedless, chopped into cubes

Milk - 1/2 cup

Honey - 1 tbspn, adjust according to the sweetness of the fruits

Ice Cubes - 4

Method:

Process in a blender until smooth.

Keerai Rasam/Spinach Rasam/Palak Rasam

Ingredients:

Tomatoes - 3, cut into halves

Onion - 1, small cut into halves

Spinach Puree* - 1 cup

Cumin Seeds - 1 tsp

Mustard Seeds - 1 tsp

Turmeric - 1/4 tsp

Curry Leaves - 6 leaves

Garlic - 4, crushed

Asafoetida - a pinch

Coriander Leaves - 2 tsps, finely chopped

Dry Red Chilies - 2, crushed

Rasam Powder - 2 tsps

Salt - to taste

Oil - 2 tbspns

Water as needed

*Wash the spinach leaves in the running water. Blanch the spinach in hot water by adding little sugar. Remove the water. Cool and blend the spinach in a mixer or blender into a puree.

Method:

Pressure cook the tomatoes, onions, 1/2 tsp cumin seeds and turmeric for 4 whistles. Cool and blend the mixture into a puree. 

Heat the oil in a pan and add the mustard seeds. Let them crackle. Now add the cumin seeds, curry leaves, crushed garlic, asafoetida, dry red chilies and rasam powder. Saute for a minute. Keep the flame low and add the tomato and spinach puree. Add the desired amount of water, salt and allow it to boil for 10 minutes.

Garnish with coriander leaves and serve hot with rice.

Inspired from here