Nankatai

Ingredients

1 cup ghee/melted butter/vegetable oil
1 cup sugar
2 cups maida (flour)
2 pinches of cardamom
1/2 teaspoon baking powder
1/4 teaspoon soda bi-carb
Halved pistachios for garnish

Method

In a deep dish - add the ghee and sugar and mix well. The sugar should melt completely. Then add the flour, baking powder, soda bi-carb and cardamom and mix well. It should look like a pizza dough (not sticky though). Do not add any water. Once you get soft dough - make small balls and flatten in your palm (just like a peda). Press a pistachio half on the top of the nankatai and then place it on a greased cookie sheet, 1/2 inch apart from each other. Place the cookie sheet in the over which is pre-heated at 350 degrees Fahrenheit for 15 to 20 minutes. The nakatais should be golden in color to be ready.

This will yield about 25 to 30 nankatai's

Chicken Biryani

Ingredients

2 pounds chicken pieces (whole chicken or breast pieces)
3 big onions - thinly sliced
2 big tomatoes
9 to 10 cloves of garlic
2 inch ginger piece
1 teaspoon garam masala powder
2 teaspoons dhania jeera powder
1 teaspoon chilli powder
1/2 teaspoon tandoori masala powder
1/2 cup of chopped coriander
1/2 cup of curd
1/2 teaspoon turmeric powder
1/2 cup oil
2 cups of basmati rice
4 tablespoons of ghee
7 to 8 pepper corns
2 cardamoms
2 cloves
2 sticks of cinnamon
2 bay leaves
2 pinches of saffron - soaked in 5 tablespoons of lukewarm milk
salt to taste

Method

Marinate the chicken in the curds, turmeric and 1 teaspoon of salt. Leave it in the fridge overnight. Soak rice in water for 1 hour prior to cooking.
Blend together the garlic, tomatoes and the ginger in a blender to a fine paste. In a karahi add the oil - when it gets hot add the thinly sliced onions and let it fry till they turn golden brown. Now add the blended tomato paste. Let all the water evaporate, and the oil should leave the sides of the karahi. Now add the garam masala, dhania jeera powder, chilli powder and tandoori masala and mix well. Now add the marianted chicken and mix well. Add salt if you feel the need (remember that the marinated chicken has salt in it already). Cover and cook for 15 to 20 minutes or till the chicken is cooked through. Do not add water - we need the gravy to be think and chicken oozes water when being cooked. Once the chicken id cooked - add the coriander leaves and mix well.
Now cook the rice in water and salt. Cook rice only 3/4th (leave it al-dante) - drain all the water and leave aside.
In a karahi - heat the ghee. When it gets hot - add the cardamon, pepper corns, cinnamon, cloves and bay leaves. Be careful not to burn the spices.
Now in a steel vessel (preferable one which can be put inside the oven), layer the biryani. Make a layer of rice, add part of the ghee and spices, add the chicken gravy with chicken pieces, cover with rice again, add part of the milk and saffron mixture, add part of the ghee and spices, cover with chicken gravy and then again a layer of rice. Generally 3 such layers are formed and its topped with rice.
Cover this pot/vessel with aluminium foil, cover it tightly and then leave it in the over at 200 degrees F for 20 mins. Or you could leave it on low gas for 20 minutes.
Serve hot with raita.

Tandoori Chicken

Ingredients

4 to 5 Chicken Thighs (skinless)
you can also use drumsticks or wings or breast pieces
3 teaspoons tandoori masala
1 teaspoon garlic paste
4 teaspoons oil
2 teaspoons whole milk yogurt or sour cream

Method

Wash and clean the chicken. Mix all the other ingredients well and then apply it to the chicken and marinate it overnight in the fridge.
On a cookie sheet lines with foil - arrange the chicken and put it in a preheated oven at 350 degrees Fahrenheit. Turn the chicken around after 20 minutes. Check for doneness. It should be done in 30 minutes all together. Then broil the chicken for 5 minutes to get a nice crispy crust.
Be careful - as the smoke detector at my place generally goes off during the broiling process. Just have someone fan the some detector at all time :)
You can serve this with salad and yogurt chutney (recipe in the older items)

Photograph for the tandoori chicken is in the roasted veggies pasta recipe

Roasted Veggies Pasta

Ingredients

1 green bell pepper
1 yellow bell pepper
1 red bell pepper
1 red onion
1 zuchinni
1 japaneses eggplant(all cut into bite size pieces - 1/2 inches)
1 cup - brocolli florets
1 packet of Penne Pasta (I used the Barilla pasta - you can used any other pasta shape too)
1 bottle of Bertolli - roasted garlic pasta sauce (again you can use any pasta sauce of your choice)oilve oil
garlic powder
italian seasoning powder
salt
pepper
parmesan cheese
mozarella cheese - shredded (optional)

Method

On a cookie sheet - arrange all the veggies. Sprinkle some salt, pepper, garlic powder, italian seasoning and add olive oil to it. Put it in a preheated oven at 350 degrees for 25 to 30 mins. Keep checking at times as the veggies get roasted fast. Just roll them over by using tongs - so that all the veggies are roasted well.
Cook pasta in boiling water - follow instruction on the packet. Drain the cooked pasta and add olive oil to it and toss and set aside.
In a non stick saucepan - add some extra virgin olive oil - when it gets hot - add the pasta sauce and bring it to a boil. To this add the roasted veggies and the cooked pasta. Mix it all well - so that the veggies, the sauce and the pasta are well incorporated. Add the parmesan cheese and mix well.
You can eat the tossed pasta right away OR You can put the cooked pasta in a buttered casserole dish - top it with the shredded mozarella cheese. Bake it at 350 degrees for 10 to 15 mins - or till the mozarella cheese is melted and browned a little. This is the baked version :)

Masoor Usal

Ingredients

1 cup sabut masoor (lentils)
1 medium onion - chopped
1 tomato - chopped
6 cloves garlic - chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon garam masala powder
1 teaspoon dhania jeera powder
a pinch of turmeric
1 teaspoon kashimiri chilli powder
salt to taste
1 tablespoon oil

Method

wash and soak the massor for atleat 3 hours. In a karahi, add the oil. When it gets hot, add the mustard. Once the mustard starts to splutter, add the cumin. Immediately add the garlic and the onions. Fry till the onions are transparent. Add the turmeric, chilli powder, dhania jeera powder, garam masala powder and the tomatoes and mix well. To this mixture add the soaked masoor and 3 cups of water. Cover and cook on medium heat for 15 to 20 minutes. Check if the lentils are cooked. If the are not cooked - then cover and cook for another 5 to 10 minutes.
Garnish with chopped coriander and serve with rice, rotis or even bread.

Dabeli

Last month I had Dabeli twice - Once at a potluck party and the other time at a send off party. Well, as they they if things happen 2 times, it is bound to happen the third time. Well, I thought - why not make the third time in my kitchen itself.

Ingredients
8 bombay pavs
4 medium potatoes
1 medium onion - chopped
1/4 cup chopped coriander
mint chutney
sweet tamarind chutney
butter
masala peanuts
pomegranate (I substituted that with chopped black grapes)
dabeli masala
salt to taste

Method

Boil and peel the potatoes. mash them well. To this add 5 to 7 heaped teaspoons of dabeli masala and the chopped coriander and very little salt and mix well. make eight equal portions of this mixture.
Now to arrange these dabelis - Cut the bombay pav in half. Spread butter on each side and then spread the chutneys - mint chutney on one side and tamarind chutney on the other side. Place the mashed potato mixture on one side of the pav - to this add some chopped onion, masala peanuts, pomegranate/grapes. Now place the other side of the pav on top of this. On a hot tava (medium heat), place the made dabeli and let it just get hot on both the surfaces.
serve hot.

Tawa Bhaji

Ingredients

2 big red onions
1 green bell pepper
1 red bell pepper
2 small brinjals
1 medium potato
10 to 12 lady fingers (bhindi)
1 bitter gourd

(all of these cut into 1 inch pieces)

1 cup cauliflower florets
25 to 30 cubes of paneer

1/2 cup oil
salt to taste
2 teaspoons pav bhaji masala

Method

In a karahi - add half the oil and let it heat up. Fry the potatoes till they are cooked through. Remove them from the karahi and drain on a paper towel. Now fry the other veggies one by one except for the onions. Add oil whenever required.
In the remaining oil, fry the onions till they turn transparent. To this add salt and the pav bhaji masala and all the fried vegetables. Mix well and cover and let it simmer on low flame for 5 minutes.
Eat hot with chapatis, naan or just plain

Alu, Gobhi & Capsicum Bhaji

Ingredients

1 cup cauliflower florets

2 medium potatoes - cut into bite size pieces

2 medium capsicums - cut into bite size pieces

2 medium onions - roughly chopped

1 teaspoon mustard seeds

1 teaspoon cumin seeds

a pinch of asafoetida

1/2 teaspoon fenugreek seed powder

1/4 cup roasted and ground peanut powder (optional)

2 tablespoons oil

salt to taste

1/2 teaspoon turmeric powder

1/2 teaspoon chilli powder (can be altered as per need of spice)

1 teaspoon garam masala powder

Method

In a karahi add the oil. When it gets hot add the mustard seeds. When they splutter, turn the heat to medium low and add the cumin, asafoetida and fenugreek powder. To this add the onions and turn the heat to a medium high. Fry the onions till they turn golden brown. Add the turmeric, chilli powder and the garam masala and then add the potatoes and capsicum. Add 1/4 cup of water and cover and cook for 10 minutes. Now add the cauliflower florets and salt and let the vegetables cook on medium low flame till all of them are cooked (It would take 15 to 20 minutes). Once they are cooked, add the groundnut powder and mix well.

Serve hot with Chapatis or Naan.

Toor Dal (Dal Tadkaa)

Ingredients

1 cup toor dal - soaked for at least 4 hours

1 onion - chopped

5 to 6 cloves of garlic - chopped finely

2 dried red chillies (I use the round ones - the Gujarati chillies)

1/4 cup chopped cilantro

2 teaspoons jeera

a pinch of asafoetida

2 tablespoons ghee

1/2 teaspoon turmeric powder

2 teaspoons ghee

salt as per taste

Method

Pressure cook the dal with the chopped onions in 2 cups of water. Mash the cooked dal with a potato masher, add some water if the mixture is too thick. Keep aside.

In a kadhai add the ghee. When the ghee gets hot add the jeera and the asafoetida. In 10 seconds add the garlic and reduce the flame to a medium low. Be careful not to let the garlic burn else the dal will turn bitter. To this mixture add the crushed red chillies and the cilantro. Mix all well and then add the mashed dal to this mixture. Add turmeric and salt to taste and let the dal come to a boil. You can now increase the flame on the burner.

Serve it with Rice, Chappati or Naan

Nawabi Chicken

Ingredients

2 pounds boneless skinless chicken (I used the tenderloins)
2 medium onions
6 to 7 cloves of garlic
1 tomato
1/4 cup of cashews
1 teaspoon chicken masala
1 teaspoon tandoori masala
1 teaspoon dhania jeera powder
5 tablespoons oil
salt to taste

Method

Cut the chicken into 1/2 inch pieces. Mix it in 2 tablespoons oil, 1/2 teaspoon tandoori masala, 1/2 teaspoon chicken masala and some salt. let it marinate for at least 2 hours.
In a kadhai, add the remaining oil. When it gets hot, add the roughly chopped garlic and onions. Fry it till the onions turn golden brown. To this mixture add the roughly chopped tomato and the cashews. Fry till all the water is evaporated. To this mixture add the remaining masalas and the dhania jeera powder. Let this mixture cool and then blend it to a smooth paste in a mixer/blender. Add water if needed - but do not make the mixture too watery, it has to be thick.
In the same kadhai, add the marinated chicken pieces. Fry till the chicken pieces are nicely browned on the outside. To this add the onion and cashew blended mixture. Mix well and cover and cook on medium flame. When the mixture comes to a boil add salt to taste.
Serve with Chappatis, Naan or bread.

Mooga Randai (Moong Curry)

Ingredients

1 cup sprouted moong

1 medium onion

2 to 3 cloves garlic

2 to 3 dried red chills ( you can alter as per your need of spice)

1/2 cup shredded coconut

2 teaspoons coriander seeds

1 teaspoon paprika powder

salt to taste

2 tablespoons oil

7 to 8 curry leaves

1 teaspoon mustard seeds

1 teaspoon cumin seeds

Method

In a blender, add the coconut, roughly chopped onion, garlic, red chillies, coriander seeds and paprika powder and make a smooth paste of it.

In a kadhai add oil. When it gets hot, add the mustard seeds. When the mustard seeds stop spluttering, add the cumin and the curry leaves and in 5 to 10 seconds add the sprouted moong. add some water and cover and cook on medium flame for 10 to 15 minutes.

Then add the coconut mixture to the moong in the kadhai and mix well. add salt to taste. Bring this mixture to a boil and check if the moong has been cooked. If not, then cover and cook till the moong gets cooked through.

Serve this with hot steaming rice or chappatis.

Clam Masala

The other day I wanted to eat clams very badly - just cos my mom had made nice clam curry back home and that's one of my favourites. However, I did not get clam on the shell - but something much better. I got only clam meat. Hence, instead of curry made clam masala.
Ingredients
1 pound pack of clam meat
2 onions - chopped finely
1 tomatoes - chopped finely (optional)
7 to 8 cloves of garlic - chopped finely
2 tablespoons oil
cilantro - chopped
salt to taste
a pinch of turmeric powder
1 teaspoon garam masala OR fish masala
1 teaspoon paprika powder (if you want it spicy - you can add any other chilli powder)
Method
Even though they say the meat is cleaned - I still clean it under running water to remove any sand that may be still lying there. Let the meat then sand aside.
In a kadahi add the oil. When it gets hot add the garlic and onion. Fry it till the onions turn golden brown. Then add the tomatoes to this mixture. Mix well till all the water is evaporated. Then add the salt, turmeric, masala and paprika to this mixture along with the cilantro and mix well. Add a few drops of water if you feel the mixture is too dry. Then add the meat to it and cover the kadhai and cook on low medium heat for 15 to 20 mins. Check it once in a while, just to avoid the mixture from touching the bottom of the kadai and burning.
I serve this with chappatis. If there are any leftovers - you can make clam sandwiches in a sandwich maker.

Yogurt Chutney

Ingredients

1 cup of fresh yogurt - whisked
2 cloves garlic
2 green chillis (more can be added if you like it spicy)
a pinch of salt
10 to 12 spigs of coriander leaves (cilantro)

Method

Take 2 to 4 tablespoons of yogurt in a blender. To it add all the other ingredients and whisk into a smooth paste.
Add this mixture to the whisked yogurt and mix well.
Yogurt chutney is ready.

I serve this chutney with fish tikka, chicken tikka, chicken tandoori, chicken kebabs etc etc.

Bhindi with onions

The other day I was in my class till noon and forgot completely about food while chatting with my students. Did not realise that it was already 1 PM and hubby was home and would be out of his home office any minute asking for food. God! what to do in such short time. Well, came up with this quick bhindi bhaji and there were rotis.

Ingredients

Bhindi / Okra - washed, dried and cut lengthwise
1 medium onion - roughly chopped
2 tablespoons oil
salt to taste
1 teaspoon dhania jeera powder
1 teaspoon paprika powder
1/2 teaspoon turmeric powder
a pinch of amchoor (dry mango powder)

Method

In a karahi add the oil. When it gets hot, add the bhindi and saute it till everything is covered in oil. Cover and let it cook for 5 minutes. Now, add the chopped onions, dhania jeera powder, paprika powder, turmeric powder, amchoor powder and salt. Mix well, cover and let it cook on low medium heat till the bhindi is cooked through. This should take about 10 minutes.
Serve with rotis and curds.

Bread Sandwich Pakoda

Ingredients

12 bread slices

mint chutney

4 slices of cheese

for the batter

2 cups besan

2 teaspoons garlic paste

1/2 teaspoon turmeric powder

salt to taste

a pinch of soda bi card

oil for frying

Method

Place a cheese slice on one slice of the bread. Place another slice over it and spread mint chutney on this slice. Cover with the third slice. Cut the sandwich thus formed into four triangles.

Mix the ingredients for the batter in a bowl and mix enough water to get a thick coating consistency. Whisk the batter for 2 to 3 minutes to get all the ingredients incorporated properly.

Heat oil in a karahi - dip the sandwich triangle in the batter and deep fry in oil till golden brown. Drain on a paper towel.

Serve bread pakoda with tomato ketchup and mint chutney.

Mint Chutney

Ingredients

2 bunches of mint leaves (pudhina)
1 clove garlic (optional)
juice of 2 lemons
1/2 teaspoon salt
3 to 4 green chillies
1 inch ginger - peeled

Method

In a grinder add all the above ingredients and grid to a fine paste. No need to add water, the lemon juice does the trick.
As no water is added, this chutney can be preserved in the refrigerator in an airtight container for more than 3 weeks.

Fish Bhujne (onion based green gravy)

Ingredients

2 to 3 middle portion fillets of Solomon (you can use tilapia or flounder too). In India my mom made this curry with sardines or bombay duck2 to 3 onions finely chopped
1 teaspoon garam masala
3 to 4 tablespoons oil
salt as per taste

grind to paste10 to 12 cloves of garlic
4 green chillies (alter it as per needed - add if you want it more spicy or less if you want it less spicy)1 cup coriander
1 inch ginger


Method
Cut the fish into 1 inch pieces and marinate in some salt and 2 teaspoons of vinegar. Let it stand for about half an hour.
In a karahi add the oil and when it gets hot, add the finely chopped onions to it. Fry the onions till they become golden brown. To this add the ground masala mixture. Let it cook till all water is evaporated and the masala leaves the sides of the karahi. Be careful as this mixture tends to bubble and can splutter around. Add a cup of water to this mixture and then add the garam masala and salt (remember that salt is added to the fish which is marinating too), so add salt accordingly. Add the fish and mix well and with a light hand. Cook it on low medium flame till the fish is cooked. Do not stir it often, as fish is very soft and can get powdered easily.
Serve it hot with chappatis or Naan.

Grilled Fish & Sauteed Veggies

Last Sunday we were wondering what to eat. My husband was tired of eating the normal ghar ka khana of rice, dal, roti & sabzi and wanted something new. So, came up with this new thing - well not very new!!!

Grilled Fish
I used Tilapia (you can use Solomon or Flounder too). I marinated it for about 3 to 4 hours in extra virgin olive oil, fresh garlic paste, chilli powder and some paprika powder.
Then, grilled it at 400 degrees Fahrenheit for about 15 to 20 minutes. And grilled fish is ready.

Sauteed Veggies
Ingredients
1 medium onion
1 capsicum
1 carrot
romaine lettuce
some cabbage
1 cup corn kernels
salt & pepper
a pinch of oregano
2 tablespoons worcestershire sauce
1 teaspoon oil
Method
Chop the veggies in 1/2 inch pieces each. In a saute pan, add the oil and to it add all the cut veggies. Let the oil cover all the veggies. To this add the oregano, salt & pepper and the worcestershire sauce. Cover and cook for five minute. Do not cook veggies through, they have to be a bit crunchy.

Egg Korma

Ingredients

8 to 9 boiled eggs - cut into half lengthwise
3 onions - finely chopped
2 tomatoes - finely chopped
4 tablespooons oil
1 teaspoon garam masala
1/2 teaspoon tandoori masala
1 teaspoon cilantro paste - optional
1 teaspoon paprika powder
salt to taste

gride to paste
2 green chillies (you can add more if you want it spicy)
7 cloved garlic
1 inch ginger

Method

In a karahi, add the oil. When it gets hot add the onions to it and fry till they are golden brown. Then add the spice paste to it and fry it well till it leaves the side of the karahi. To this add the tomatoes add the garam masala, tandoori masala, cilantro paste and paprika powder. Fry well till the tomatoes are mushed and leave the sides of the karahi. Add a cup of water to this mixture and mix well. You can add more water depending on the consistency you need - however, this is supposed to be a thick gravy. Add salt as per taste and bring the mixture to a boil. Once the mixture boils, lower the heat and let it simmer. To this add the halved eggs and mix well and let it simmer covered for 5 more minutes. Garnish with chopped cilantro.

Serve with Naan, Paratha, Chappati or even plain bread

Carrot (Gajar) Raita (Pachadi)

Ingredients
4 carrots
1 cup yogurt
1 teaspoon sugar
1 teaspoon chaat masala
salt to taste
chopped cilantro for garnish

Method

Wash, peel and grate the carrots. Whip the yogurt along with the sugar, salt and chaat masala. Add the grated carrots and the chopped cilanto. Mix well. If the raita is very thick, add some milk to it and mix well.

Dal Panchratna

Ingredients

1/4 cup yellow moong dal
1/4 cup yellow tuar dal
1/4 cup yellow channa dal
1/4 cup red masoor dal
1/4 cup white udad dal
2 medium onions - chopped finely
2 medium tomatos - chopped finely
2 green chillis - chopped
6 cloves of garlic - chopped finely
1 teaspoon mustard seeds
1 teaspoon jeera/cumin seeds
4 tablespoons of ghee/butter/oil
1 teaspoon turmeric powder
salt to taste

Method

In a pressure cooker add the oil/ghee/butter - when it gets hot add the mustard seeds to it. When they start spluttering add the cumin seeds and immediatly add the chillis and the garlic. When the garlic oozes its aroma, add the onions. Fry till onions are golden color. Then add the tomatoes and turmeric and mix well. After the tomatoes and onion mixture becomes a little mushy, add the washed dal and mix everthign well. Stir fry the dal in this mixture for about 5 minute. Now add 2 1/2 cups of water to this mixture and pressure cook for 3 whistles.

Once the pressure is released (do not forefully release it - else dal will remain uncooked), add salt to taste and bring it to a boil without the lid on. If you want the dal to be a little watery, add some extra water now. Garnish with chopped cilantro.

You can serve this dal with Naan, Chappatis, Roti, Jeera Rice or even Plain Rice

Alu Methi

Ingredients

1 bunch fresh methi - cleaned and chopped roughly
2 medium potatoes - cut into small cubes
1 medium onion - chopped
4 cloved garlic - crsuhed & chopped
2 green chillis - cut lenghtwise
1 teaspoon dhania jeera powder
1 teaspoon jeera/cumin seeds
2 tablespoons oil
a pinch of turmeric - optional
salt to taste

Method

In a karahi add the oil. When it gets hot add the jeera/cumin to it and let it splutter (be careful not to burn it). Then add the chillis and garlic and saute till the smell of roasted garlic comes out. Then add the onions and fry till they turn pinkish brown. To this add the cubed potatoes and turmeric and mix it well. Cover and cook till potatoes are half cooked. Now add the chopped methi to it along with the dhania jeera powder and a little salt. Mix well and cook covered till the potatoes are cooked, but rememeber to stir occassionally else the mixture could stick to the bottom of the karahi. Now add salt if needed and serve hot with chappatis or dal and rice.

Chicken Curry - in 30 mins

Ingredients

2 pounds boneless chicken (thigh or breast pieces) - medium pieces
2 medium onions - roughly chopped
6 cloves garlic - roughly chopped
1 medium tomato - roughly chopped - optional
1/2 cup curd/yogurt - whipped
1/4 cup cashews - optional
2 teaspoons paprika powder
1 teaspoon garam masala powder
2 teaspoons dhania jeera powder
4 / 5 tablespoons oil
1 cardamom
1 clove
1/2 inch cinnamon stick
salt as per taste

Method

Marinade the chicken in 1 tablespoon oil and a pinch of salt and a pinch of garam masala. Leave it aside.

In a karahi, add the remaining oil and when it gets hot add the cardamom, clove and cinnamon. When they splutter (take care not to burn them) add the onions and garlic. When the onions turn pinkish brown, add the tomatoes along with cashews, paprika, garam masala and dhania jeera powder. Mix well untill all is incorporated well and the tomatoes are cooked through. Then add the whipped yogurt and salt to taste. Let this mixture cool.

When the mixture has cooled down a little, grid it in a mixer to a fine paste. In the same kadhai, add teh chicken and saute it till chicken is browned ont he outside. Then add the ground mixture and mix well. Bring it to a boil and then let it simmer on medium low heat till chicken is cooked through.

Garnish with chopped cilantro and serve with Naan, Roti, Chappati or even plain rice.

Corn Rice

Ingredients

4 cups cooked rice
1 medium onion - roughly chopped
1 cup corn kernels
2 tablespoons chilli sauce - the chinese version
2 tablespoons butter/oil
salt to taste
freshly ground pepper

Method

In a karahi, add the butter/oil, when it gets hot add the onions and fry till they turn pink. Then add the corn kernels, chilli sauce and stir fry for 2 minutes. To this mixture add the cooked rice, salt as per taste and freshly ground black pepper. Mix well till all the ingredients are thoroughly incorporated.

Serve hot with fish cutlets or chicken tandoori. Tastes good with dal too.

Pav Bhaji

Ingredients

3 medium potatoes (chopped)
1/2 cauliflower (grated / chopped))
1/2 cabbage (chopped)
1 beetroot (chopped) - this is optional. I add it for color.
8 to 10 strings of french beans
3 carrots (grated / chopped)
1 medium onion (chopped)
1 cup of corn kernels
2 medium onions (finely chopped)
1 tomato - finely chopped
1 bell pepper / capsicum (finely chopped)
3 teaspoons ginger garlic paste
3 teaspoons pav bhaji masala
2 teaspoons paprika powder
salt as per taste
4 tablespoons of oil
2 tablespoons butter - optional

Method

In a pressure cooker add all the ingredients upto corn kernels. Add 1 1/2 cups of water and let it cook for 2 to 3 whistles. Once this is cooked - mash the veggies with a potato masher.

In a karahi, add the oil. When it gets hot add the finely chopped onions along with the ginger garlic paste. Fry till the onions turn golden. Add the tomatoes and the bell pepper and stir fry for 5 minutes. Add the pav bhaji masala and paprika powder and mix well. To this mixture add the cooked and mashed veggies. Mix it well - till the veggies and the spice mixture are totally incorporated. Add salt to taste and bring this mixture to a boil and then simmer on medium low flame for 15 to 20 minutes. Add the butter and let it melt.

Garnish with chopped cilantro and chopped onions and serve it hot with Bombay Ladi-Pav.

The recipe for Ladi-Pav is here "Ladi-Pav recipe"