May 31, 2007

Pav Bhaji

Pav/Burger buns-1packet
Onions finely chopped-1cup
Tomato paste-1cup (fresh is better)
Potato –1medium
French beans chopped-1cup
Pav bhaji masala-2tsp
Chilli powder-1tsp
Turmeric powder-1/2tsp
Cinnamon-1inch piece
Ginger garlic paste-1tsp
Salt to taste
Butter for toasting buns

Method:Method: Chop potato, beans, carrots (can add any other veggie) and pressure-cook till done. Drain excess water and keep the water aside and mash the vegetables with a masher or spoon.
Heat oil in a pan add cinnamon, cloves and cardamom then add onions and fry well and add ginger garlic paste, sauté for 1-2mts, now add the tomato paste and sauté till the raw smell is gone. Add chilli powder, turmeric powder and salt mix well and let cook for 2mts. Now add the mashed vegetables and the drained water if the mixture is too dry, mix well. Cover and allow to cook for 2mts., uncover and add pav bhaji masala and mix well and let cook for 5-10mts.Add-lemon juice just before you switch off the gas.
Slightly toast the buns on a pan.Garnish with chopped onions and cilantro just before serving.

May 20, 2007

Instant Kurma for Idli/dosa

Ingredients:Roasted Chana dal (dalia)-2-3tsp, Coconut fresh/frozen/dessicated-2tbsp
Green chilli’s-5-6, Saunf-1/4tsp, Onions sliced-1/4cup,Tomato chopped-1small
Garam Masala-1/2tsp, Ginger garlic paste-1tsp, Turmeric-1/4tsp
Water-1cup approximately, Salt to taste, Oil-2tbsp
Method: Grind dalia, coconut, green chilli and saunf to a paste.
Heat oil in a pan add sliced onions and sauté for 2mts,add ginger garlic paste
And fry for 1mt.Now add the tomatoes, turmeric, ground paste and some waterCover and cook for 4-5mts on medium heat. Then add the garam masala powder (can add more water if the kurma is too thick) and simmer for another 2-3mts or till the kurma is of your desired consistency.