Pav Bhaji

Ingredients:
2 finely chopped capsicum
2 finely chopped onions
2 finely chopped tomatoes
2 cups chopped mixed and boiled vegetables (beans, carrots, cauliflower)
4 bolied potatoes
1/2 cup bolied green peas
1/2 tsp. of ginger-garlic paste
1/2 juice of lemon
4 tbsp. butter
2 tsp. pavbhaji masala
1 tsp. chilli powder
1/4 tsp. turmeric powder
Pinch of garam masala
Salt to taste

To Garnish:
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon


Procedure:
Pressure cook mixed vegetables and peas till well done.Mash them coarsely
Mash bolied potates sepearately and keep aside
In a deep kadi take 2 spoon of oil/butter and fry onions in it till it turn golden brown
Then add mixture of ginger-garlic paste
Then add tomates to it...mix it properly for 2 min
After this add mash potatoes along with all the boiled vegetables in kadi
Mix them thoroughly and add pavbhaji masala,tumeric powder,chilli powder,salt,garam masala to the above mixture
Mix it properly for 3 min
Cover the kadai with plate for 10 min
Add lemon juice and some more butter to it
Garnish and serve with corriander and onions on it
Delicious bhaji is prepared to be served with Pav and Papad

Useful Tips

1)While storing suji at home...light fry(bhun lena)it before and then keep in the container...by doing this suji wil never get spoiled and also it wil convient while making halwa

2)While keeping the aata in fridge apply sufficient ghee/oil all over the atta cover it and then keep in fridge,this wil prevent it from getting hard

3)To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling

4)To determine whether an egg is fresh, insert it in a pan of cool, salted water. If it sinks, it is fresh. But if it rises to the surface it has rotten

5)If you wish to peel almonds quicky soak them in warm water for a couple of minutes.This will make them eady to peel

6)While cooking spinach, you may loose that green color. To maintain it, add a pinch of sugar to it. The spinach will retain its green color

7)While cooking cauliflowers, try adding a little milk to it. This will help the vegetable retain its white color. Alternatively, add a teaspoon of lemon juice while cooking it. That also seems to work very well

8)Incase you are looking to squeeze juice from a lemon which is getting to be a little dry and shriveled up, try putting it in hot water for 3- 4 minutes. Then, squeeze it and find ample juice

9)Peeling tomatoes can be tough. Try putting them in hot water for a couple of minutes and then in cold water for a minute,then u can easiy peel them

10)Cutting onions can bring tears to your eyes. A simple way to do it,is to chill the onions in a freezer for about thirty minutes prior to cutting them. This is the easy way. Alternatively cut them inside a bowl of water with the onions soaked in
water completely

11)It is difficult to preserve bananas. They turn 'black' very quickly and overripe bananas are not really edible. One way to delay the ripening is to wrap them in a newspaper and refrigerate them.They will remain fresh a little longer than normal

12)Also wrapping 'papayas' in paper will help them retain their freshness and help preserve them for a longer period of time

13)In general fruits and vegetables will remain fresh far longer if you wrap them in newspaper before putting them in the refrigerator,the paper will absorb excess moisture and help preserve them longer

14)If you wish to make tomato puree always boil them properly first and then let them cool.
After that squeeze the pulp....This method will give puree a very rich taste

Yummy Kadi

Ingredients:
1 bowl curd
1/4 small spoon besan
Pinch of hing
Pinch of garam masala
Pinch of haldi powder
Pinch of sugar granules
1/4 small spoon rai
1/4 small spoon methi dana
1/4 small spoon red chilly powder
Salt as per taste
8-10 Kadi patta
2 chopped green chilles
corriander leaves
Boondi(Optional)
Oil

Procedure:
In a big bowl mix curd,2 cup of water, besan, red chilly powder and haldi powder.
Beat up the entire mixture well.See to it that mixture doesn't become too thick(if you find the mixture thick you can add more curd and water accordingly)
Heat 2 spoon of oil in kadai
In the oil prepare tadka of hing, rai, methi dana, kadi patta and chopped green chilles
In this tadka add the curd and besan mixture
Add salt,pinch of garam masala,pinch of sugar to the mixture
Boil it on medium flame for 10 to 12 minutes and stir continuously
Add water if required
A yummy kadi is prepared
Serve by sprinkling corriander leaves on the kadi

Note:If you wish u can add boondi or besan ki pakodi to the kadi as toppings.This will add more taste to it,however it is optional

Bread Pizza

Ingredients
2 bread slice
100 gram rava
Fresh milk cream (malai)
1/4 small spoon garam masala
1/4 small spoon red chilly powder
1/4 small spoon chat masala(optional)
Salt as per taste
1 finely chopped onion
1 finely chopped tomato
1 finely chopped green chillies
Some finely chopped cabbage
Some finely chopped simla mirchi
Some finely chopped carrot
Some finely chopped coriander leaves
Oil

Procedure:
Mix finely chopped onion,tomato,simla mirchi,cabbage,carrot,coriander leaves,green chillies,garam masala,red chilly powder,chat masala,salt with rava
Add malai to the above mixture and mix them to form a thick paste
Keep aside the mixture for 10 minutes so that the rava gets dissolved completely
After 10 minutes take a slice of bread and on one side of bread apply this thick mixture
Then on a non stick pan,put some oil and fry this bread on a low flame
When the bread starts getting red turn it and apply oil on the other side and let it fry properly

A delicious and healthy snack is ready to be served with chutney and sausa

This snack is quite handy for kids as here ,there are variety of vegetable's

Brinjal Curry

Ingredients:
4 Small Brinjal's
2 Onion's
6 cashew piece's
Some dry coconut
15-20 peanuts pieces
1/2 small spoon jeera(cumin)
1/4 small spoon rai
3 laung and eliachi pieces
1/2 bowl curd
Kadi patta
Salt as per taste

Procedure:
Take small brinjal cut them a bit and deep fry it.
Then grind onion,cashew,coconut,peanuts,jeera together in a mixer-this wil lead to a thick gravy
Boil the gravy add curd and salt to it
Again boil the gravy.put the deep fry brinjalis in the gravy and cover for 5-7 min
Now make tadka of rai, laung, elachi and kadi patta leaves and put on the gravy

A delicious and royal Brinjal curry is ready to serve with hot paratha's.
Brinjal curry is bit sweet in taste...which u will love

Crispy Moong Dal Ka Pakoda

Ingredients:
200 gram moong ki dal
1 small spoon dardari(dardari means-not completely in powder form) kali mirch
1/2 small spoon amachur powder
Salt as per taste
Oil for frying

Procedure:
Grind the dal in mixer.Keep the paste thick(Don't add much water)
Then add salt,amachur and kali mirch and mix well with the grinded dal

Tip:To check if the mixture is ready just take some paste in a spoon and insert it in a bowl of water.if the mixture floats in water it means the mixture is perfect.

Then heat the oil and put small quantity of the mixture in oil to fry.Fry them in low flame.
Let it fry till the pakoda becomes kurkure.
Serve with mint chutney or imli ki chutney.

Arabi Ka Patta Ka Pakoda

Ingredients:
4 Arabi ka patta
1 cup besan
1/4 spoon red chilly powder
1 small spoon jeera
pinch of hing
1 spoon lemon juice
Finely chopped ginger
Finely chopped 2 green chilly
Salt as per taste
Oil to fry

Procedure:
Mix red chilly powder,jeera,hing,salt,lemon juice,chopped ginger and green chilly with besan.Keep the paste thick.(if required you can add water to maintain the consistency)
Spread the beasn mixture on Arabi ka patta and roll them.
Cut the patta in medium pieces.
Fry them on high flame for 5 minutes.
Serve with green chutney.