MEDHU VADAI OR UZHUNTHU VADAI

CREATOR : SRIYA   PREPARATION TIME : 5 HOURS
COOKING TIME  : 1 HOUR
TOTAL TIME : 6 HOURS BREAK FAST CUISINE:  SOUTH INDIAN
SERVES : 7
INGREDIENTS :
(1 CUP = 250 ML)
2 cups urad dal
1 teaspoon cumin seeds
1 teaspoon black peppercorns,
2 sprig curry leaves, chopped
3 medium onion, finely chopped
4 green chilies, chopped
1 tablespoon finely chopped ginger
salt to taste
2 tablespoon semolina or rava sooji
oil for deep frying
water needed for grinding
INSTRUCTIONS :                 BATTER MAKING :
First soak the urad dal for 4 hours .
Grind the soaked dal to a smooth batter with little water if required. The batter should be thick.
Add the pepper, onions, curry leaves, cumin seeds, green chillies  and salt and add rava and mix it very well.
Take a bowl of water. Apply some water from the bowl on both your hands.
Take some batter in your right hand from the bowl. Give it a round shape.
With your thumb make a hole in the center. Shapes like a doughnut.
                          HOW TO MAKE VADA :
Take a kadai  and heat oil. Once the oil becomes hot, slid the vada into the hot oil.
Once the vada is slightly golden then gently turn over with a slotted spoon and continue to fry.
Fry them till crisp and golden. Fry the remaining batter like this and fry them.
Serve the medu vada, hot or warm with sambar and coconut chutney.

CARAMEL SALTED BROWNIES

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
COOKING TIME  : 35 MINUTES
TOTAL TIME : 55 MINUTES DESSERTS CUISINE:  WORLD
SERVES : 12 LARGE PIECES
INGREDIENTS :
250 gram unsalted butter
100 gram  milk chocolate
100 gram dark chocolate
250 gram caramel
1 teaspoon sea salt,
200 gram caster sugar
4 medium eggs
150 gram plain flour
50 gram cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
INSTRUCTIONS :
First pre-heat oven to 180 degree Celcius
Grease then line a square tray bake tin with baking parchment.
Melt the butter in a medium pan, and add the chocolates bars into it and melt them.
In a small bowl, put half of the caramel and add with 1 tsp sea salt this will loosen up.
Take the rest of the caramel in a large bowl with caster sugar and 4 medium eggs, and beat with an electric hand mixer until even.
Add the melted chocolate and butter and mix it very well.
In another bowl, combine  plain flour, cocoa powder and a pinch of table salt and baking powder, then sift this to the chocolate mix.
Pour half the brownie batter into the tin and level it with a spatula.
Using a teaspoon, spoon half of the salted caramel on top of the batter
Spoon the rest of the brownie batter on top and smooth it out, trying not to disturb the caramel beneath.
Top with the rest of the caramel in the same stripy fashion.
Drag a skewer or tip of a knife through the caramel to make a feathered pattern on the top.
Scatter with a little more sea salt, then bake for 35 minutes
Bake until risen all the way to the middle with a firm crust on top.
Let it cool completely in the tin, then cut into squares.

CHOCOLATE FRUIT AND NUT BARK

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME  : 10 MINUTES AND COOLING 10 MINUTES
TOTAL TIME : 35 MINUTES DESSERTS CUISINE:  WORLD
SERVES : 1 SLAB
INGREDIENTS :
200 gram dark chocolate
100 gram white chocolate
50 gram mixed nuts ( cashews, pistachios), chopped into chunky pieces
2 tbsp freeze-dried raspberries
50g dried fruit (we used sultanas, cranberries and chopped apricots)
¼ tsp sea salt flakes
INSTRUCTIONS :
Melt the dark and white chocolate in separate bowls.
Line a large baking tray with baking parchment. Leave the chocolate to cool for 10 mins.
Pour the dark chocolate onto the tray and spread it into a rectangle.
Drizzle over the white chocolate and create a swirled pattern by dragging  across the chocolate.
Scatter over the nuts, fruit and sea salt, then leave cool to set.
Break into pieces and serve.

MUSHROOM SOUP

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME  : 25 MINUTES
TOTAL TIME : 35 MINUTES SIDE DISH AND STARTERS CUISINE:  WORLD
SERVES : 2 PERSONS
(1 CUP = 250 ML)
INGREDIENTS :
1 cup button mushrooms
2 onion, finely chopped
5 garlic, finely chopped
1/2 bay leaf
1 pinches ground nutmeg powder
2 cups water
1 cup milk
6 tablespoons fresh cream
2 tablespoon all purpose flour (maida)
4 tablespoons butter
2 teaspoons chopped parsley
1 teaspoon coriander leaves
1/2 teaspoon fresh thyme or
1/2 teaspoon basil leaves
2 tablespoon crushed black pepper powder
1/2 teaspoon sugar
salt as required
INSTRUCTIONS :
First take a sauce pan and keep on stove top and heat the pan on low heat and add the butter in the saucepan.
When the butter melts add the bay leaf and saute till fragrant for about 2 minutes. And add the finely chopped onions and garlic.
Saute the onions still soften and become translucent.
                                     HOW TO COOK MUSHROOMS :
Take the mushrooms and rinse it in water in a bowl and keep it aside.
And cut the mushrooms into small pieces.
Add the mushrooms into the sauce pan and saute till the mushrooms start to release water. Saute it very well.
At this time add the flour and saute for 5 minutes stirring on low flame still the raw smell goes away then add crushed black pepper and mix well.
                               MUSHROOM SOUP MAKING :
After adding the flour to the saucepan and add water and milk and add salt and mix well.
At  this stage the mushroom soup begin to thicks, give a nice stir at intervals of time. After 5 minutes the soup becomes thickens.
Finally add the cream to the soup mixture and stir and mix it very well.
Cook the mushroom soup for 2 minutes and, at last sprinkle ground nutmeg powder and mix it very well and give a nice stir.
Then switch off the flame and serve the mushroom soup garnishing with parsley and coriander leaves.
This mushroom soup tastes like restaurant style and rich in taste.

TOMATO KETCHUP

CREATOR : SRIYA   PREPARATION TIME : 30 MINUTES
COOKING TIME  : 1 HOUR
TOTAL TIME : 1 HOUR 30 MINUTES SIDE DISH CUISINE:  WORLD
SERVES : 1 LITRE
INGREDIENTS :
3 kg tomatoes
4 medium garlic cloves
1 big piece about ginger
8 dry red chilies remove seeds
1 cup golden raisins
1/4 cupvvinegar
1 tablespoon rock salt
10 tablespoon sugar
PRESERVATIVE :       ( OPTIONAL )
3 pinch or 1/4 teaspoon sodium benzoate dissolved in 1 teaspoon hot water
INSTRUCTIONS :           
First rinse the tomatoes and raisins in water and keep it in a separate bowls and keep aside.
Take the tomatoes and chopped them roughly.
Chopped the garlic, ginger and cut the red chillies into half slices.
Take a 5 litre pressure cooker, and take all the chopped tomatoes, add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.
Mix well and keep the cooker on a low to medium flame on the stove top.
Cook the tomatoes for 30 minutes. When the cooked tomatoes becomes soft then switch off the flame.
Keep the cooked tomatoes at room temperature for 10 minutes.
When the mixture is slightly hot , blend the puree with a help of a  blender make a smooth puree.
Take a strainer and strain the puree directly into a large sauce pan.
                             HOW TO STERALIZED THE TOMATO SAUCE :
First take a jar and a lid and clean it with water and keep aside.
Take a large sauce pan and pour water and makes the water to boil add a pinch of sodium benzoate and makes to boil.
In the hot water immerse the jar and its lid in the hot water and boil for 10 minutes.
After 10 minutes remove the jar and lid from the hot water let the jar and lid dry there should not have any water droplets in the jar and lid.
                                HOW TO MAKE TOMATO SAUCE :
Keep the pan with the strained tomato puree on the stove top on a low to medium flame.
The puree gets thickens and reaches a ketchup like consistency. Cooks for about 40 minutes.
Now the tomato sauce or ketchup is ready.
Take a bowl and heat 1 tsp of water and add 2 pinch of sodium benzoate to the hot water.
Stir and dissolve the sodium benzoate and pour the sodium benzoate solution to the hot tomato ketchup and mix well.
Pour the hot tomato sauce in the sterilized jar and closed the lid.
Let the tomato sauce cool in room temperature it takes half a day.
Then keep it in the refrigerator and store it.
After 2 days take the tomato ketchup use it for your need.
Serve tomato sauce with any snacks or starters.
Homemade tomato sauce is very healthy and tasty its lasts longly.

VANILLA CUP CAKES WITH BUTTERCREAM FROSTING

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
COOKING TIME  : 15 MINUTES
TOTAL TIME : 35 MINUTES STARTERS CUISINE:  WORLD
SERVES : 10
(1 CUP = 250 ML)
INGREDIENTS :
100 gram softened butter
100 gram caster sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup self-raising flour or all purpose flour
BUTTERCREAM :
150 gram softened butter
300 gram icing sugar
1 teaspoon vanilla extract
3 tablespoon milk
2 pinch of salt
Pink food coloring paste or pink colour liquid 1 teaspoon
INSTRUCTIONS :
First pre-heat oven to 180C/160C fan/gas 4.
Take a cup cake tin and fill a 12 cupcake tray with cases and keep it aside.
Take  an electric whisk beat butter and caster sugar together until pale and fluffy then whisk in 2 large eggs.
Add ½ tsp vanilla extract, and add flour and salt, whisk until just combined
Spoon the cup cake batter mixture into the cupcake cases half filled.
Bake for 15 minutes until golden brown and a skewer inserted into the middle of each cake comes out clean.
Leave to cool completely on a wire rack.
                                              BUTTER CREAM MAKING :
To make the buttercream, whisk butter until soft then add icing sugar, 1 tsp vanilla extract and a pinch of salt.
Whisk together until smooth then add milk and beat it still soft.
Then add the food colour into it and mix it well.
Once the cup cakes cooled down completly and pipe the buttercream frosting on top.

CHOCOLATE ROCKY ROAD

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
COOKING TIME  : 10 MINUTES
TOTAL TIME : 40 MINUTES DESSERTS CUISINE:  WORLD
SERVES : 10 SQUARES
INGREDIENTS :
100 gram butter
100 gram golden syrup OR HONEY
200 gram dark chocolate, chopped
100 gram milk chocolate, chopped
100 gram coconut biscuits
50 gram mixed nuts, roughly chopped (cashews, almonds, badam, groundnuts)
50 gram mini marshmallows
50 gram desiccated coconut
INSTRUCTIONS :
Take a baking tin and line with a baking parchment paper. Put the butter, golden syrup, chocolate and a pinch of salt into a saucepan.
Heat in low flame and gently melt, until you have a glossy liquid. Then switch off the flame.
Crumble the biscuits into a large bowl, leaving some pieces larger than others to create a bumpy texture.
Add the nuts, marshmallows, desiccated coconut and pour over the chocolate mixture.
Stir well, everything is well coated, then pour into the tin. Use a spoon to press the mixture down and level the surface.
Chill for at least 2 hrs or until firmly set.
Cut into squares and store in a tin for up to 3 days.

FRENCH FRIES

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME  : 30 MINUTES
TOTAL TIME : 40 MINUTES SNACKS, STARTERS CUISINE:  WORLD
SERVES : 2
(1CUP=250ML)
INGREDIENTS :
4 medium size potatoes
4 cups cold water
1/4  teaspoon dry rosemary
1/4  teaspoon oregano
1/4 teaspoon black pepper powder
salt - as required
2 pinch red chili powder
1/4 teaspoon paprika powder
oil for deep frying - as required
INSTRUCTIONS :           SLICING THE POTATOES :
Take the potatoes and rinse well in water and peel them and slice the potato in slices having 1 cm thickness.
Rinse the potato slices for a couple of times in water to get rid of the starch.
In a bowl take cold water and sink the potatoes in it. Keep this bowl in the refrigerator fo 45 minutes drain the potatoes in a colander.
The potato slices should be dry there should not water in the potato slices.
                                   FRYING THE POTATO STICKS :
Heat oil in a pan. The oil should be medium add the potatoes in the oil.
Stir often while frying them for uniform cooking.
Fry till the potatoes get cooked light browning of the edges is fine. Remove with a slotted spoon.
Place the half fried potato slices in the kitchen towel. Let the half fried potatoes cool down at room temperature.
THIS CAN BE STORED IN FREEZER FOR 3 MONTHS LONGER, WHENEVER YOU NEED TAKE IT FROM THE FREEZER AND FRY THEM.
                                  HOW TO MAKE RESTAURANT STYLE :
Heat oil in a pan. The oil should be medium add the half fried potatoes to the hot oil. Stirring often begin to fry the potatoes.
Fry till crisp and golden this is the correct stage for french fries.
Remove with a slotted spoon. place them on paper tissues again to remove the extra oil.
                                    HOW TO SEASONING FRENCH FRIES :
When the french fries is hot take them in a bowl. Sprinkle with salt, paprika, red chili powder, dry rosemary and black pepper powder.
Gently shake and toss the bowl so that the salt, mix well with them.
Serve french fries hot with tomato ketchup.

CHOCOLATE MUFFINS

CREATOR : SRIYA   PREPARATION TIME : 15 MINUTES
COOKING TIME  : 30 MINUTES
TOTAL TIME : 45 MINUTES DESSERTS CUISINE:  WORLD
SERVES : 6
(1CUP=250ML)
INGREDIENTS :
1/2 cup plain flour or all purpose flour
2 tablespoon cocoa powder
1 teaspoon baking powder
2 eggs
1/4  caster sugar
1 pinch salt
3 tablespoon vegetable oil
100 ml whole milk
50 gram chocolate chips
INSTRUCTIONS :       
First Pre-heat the oven to 180C/160C fan/gas 4.
Line a muffin tin with six muffin cases.
Sieve the flour, cocoa powder, salt and baking powder into a medium bowl.
Mix together the eggs, sugar, oil and milk together in a bowl, beat it still the sugar dissolves completly then gradually pour into the dry ingredients and mix until combined.
Don't mix the batter hardly just fold the batter with spatula and mix it.
Take the chocolate chips in a bowl take 1 tablespoon flour and mix with it and then stir in the chocolate chips, by doing like this the chocolate chips will not settled down and it will mix evenly with the batter.
Tap the muffins cases tin for 2 -3 times it prevents air bubbles in tha batter and it allows the mufffins batter to bake evenly.
Spoon the mixture evenly into the muffin cases and bake for 30 minutes to check the muffins is done insert a toothpick in the baked muffins if it comes clear the muffins is baked correctly.
Remove from the oven and leave to cool and serve it.

BROWNIES WITH CHEESE TOPPINGS

CREATOR : SRIYA   PREPARATION TIME : 15 MINUTES
COOKING TIME  : 30 MINUTES
TOTAL TIME : 45 MINUTES DESSERTS CUISINE:  WORLD
SERVES : 15
(1CUP=250ML)
INGREDIENTS :
100 gram unsalted butter, softened
1 cup caster sugar
2 large eggs beaten
1/2 cup plain flour or all purpose flour
50 gram cocoa powder
1 teaspoon baking powder
3 tablespoon milk
4 tablespoon mixed white and milk chocolate chips
100g milk chocolate
100 gram  full fat soft cheese
INSTRUCTIONS :                 BROWNIE BATTER :
First heat oven to 180 degree Celsius and line a 20cm square brownie tin with baking parchment.
Beat the butter and sugar together with an electric whisk, till soft peaks appear, then add the eggs one by one and whisk them still soft.
In the beaten butter mixture sift in the flour, cocoa powder and baking powder, and add the milk. Mix everything together. Don't mix the batter hardly just fold the batter with spatula and mix it.
Take the chocolate chips in a bowl take 1 tablespoon flour and mix with it and then stir in the chocolate chips, by doing like this the chocolate chips will not settled down and it will mix evenly with the batter.
Spoon into the tin and level the top. Tap the cake batter tin for 2 -3 times it prevents air bubbles in the batter and it allows the brownie batter to bake evenly.
Bake for 40 minutes, to check the brownies is done insert a toothpick in the baked brownie if it comes clear the brownie is baked correctly.
Allow the brownie to cooled down completely.
                                       TOPPING MAKING :
Take a bowl and add the chocolate and melt the milk chocolate, then mix it with the soft cheese still creamy texture.
Spread the topping over the cooled brownies and cut into small squares and serve. Its will be delicious and very rich in taste.

SAKKARAI PONGAL

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
COOKING TIME: 50 MINUTES
TOTAL TIME :  1 HOUR 10 MINUTES DESSERTS CUISINE: SOUTH INDIAN
SERVES :  3 CUPS                     
(1 CUP = 250 ML)
INGREDIENTS :
 1/2 cup raw rice
1/4 moong dal
3/4  cup jaggery
3 cups water
5 tablespoon ghee
1 pinch salt
3 tablespoon cashews
2 tablespoon Raisin
5 elachi or cardamon
1/4 teaspoon  cloves powder
1 picnh  edible camphor
INSTRUCTIONS : 
First rinse wash the moong dal and rice and keep at side.
                                    ROASTING MOONG DAL :
Take pressure cooker add 1/4 tsp ghee and roast the moong dal.
Roast the moong dal still nice aroma comes from the moong dal.
                                PRESSURE COOK THE DAL AND RICE :
After roasting the moong dal take the washed rice and salt add it to the moong dal and pressure cook for 5 whistles.
                                    JAGGERY SYRUP MAKING :
Take a pan and heat it and add the Powder jaggery and add water just to immerse it and bring to boil. Let the jaggery completely dissolve and  filter it to remove the impurities from the jaggery syrup.
Remove the jaggery syrup from the stove and add the syrup to the cooked moong dal and rice in the cooker. And mix them evenly and stir well.
Take a pan, add ghee when the ghee gets heated and add cashews roast it till golden and add raisins to it. Once it fluffs up, transfer it and keep aside.
In the same pan, add cloves, cardamon and add edible camphor. switch off the stove. Add it to the pongal mixture and cook it for 2 minutes.
Add ghee little by little while cooking and stir it well.
At last add the fried cashews and raisins, serve the sakkarai pongal when its hot.

RASAGULLA

CREATOR : SRIYA   PREPARATION TIME : 35 MINUTES
COOKING TIME: 15 MINUTES
TOTAL TIME :  50 MINUTES DESSERTS CUISINE:  INDIAN, BENGAL DISH
SERVES :  15                     
(1 CUP = 250 ML)
INGREDIENTS :
1 litre full fat whole cow's milk
1  lemon juice
2 cups sugar
4 cups water
1 teaspoon all purpose flour or corn starch
2 tablespoon rose water
             OR
1 teaspoon cardamom powder
strainer or cheese cloth
2 teaspoon saffron strands for garnishing

INSTRUCTIONS :              CHENNA MAKING :
Take milk in a pan and keep it to boil on a low to medium flame. when the milk is heating up, line a strainer in a bowl.
When the milk comes to a boil, Add the lemon juice and stir them when the milk curdles, switch off the flame.
Now pour the curdled milk in the cheese cloth or lined strainer placed in a bowl. Rinse the chenna very well in running water. This removes the lemon flavour.
Now squeeze the muslin with your hands very well, so that excess water is drained from the chenna.
Place a heavy weight on the chenna for 10 minutes.  Or  hang the chenna for about 30 minutes.
                                      RASAGULLA BALLS :
Take the chenna and add all purpose flour chenna and then begin to  kneaded for about 10 minutes. Knead to a smooth ball of chenna.
Now pinch small portions from the chenna and roll them between your palms to a smooth round ball.
Cover all the chenna balls with a moist kitchen towel and keep aside.
                                    SUGAR SYRUP  MAKING :
Heat a large pan take 2 cups sugar and 4 cups water  and heat the sugar solution. Stir so that the sugar dissolves.
                                     HOW TO COOK RASAGULLA :
Add the prepared chenna balls to the sugar solution.
Cover immediately with a lid and let them cook in a medium flame for 10 minutes.
To check the cooked rasagulla press a small portion of the rasgulla with your finger. If the pressed portion bounces back to its original shape, its cooked.
Then switch off the flamer and remove from the pan and add to a bowl.
                                      SERVING RASASGULLA :
When the rasagulla has cooled down, 2 tablespoon of rose water.
Stir gently and allow them to be soaked in the sugar syrup for 30 minutes.
You can serve the rasagulla with saffron strands or plain without saffron strands when its hot or cooled down.

SAMOSA PUNJABI STYLE

CREATOR : SRIYA   PREPARATION TIME : 35 MINUTES
COOKING TIME: 40 MINUTES
TOTAL TIME :  1 HOUR 15 MINUTES SNACKS CUISINE:  INDIAN
SERVES :  10 SAMOSA                   
(1 CUP = 250 ML)
INGREDIENTS :                SAMOSA PASTRY MAKING :
2 cups maida  OR ALL PURPOSE FLOUR
5 tablespoons butter
1/2 cup water
1 teaspoon carom seeds
salt as required
oil for deep frying
                                          STUFFING  MAKING :
5 large potatoes
1 cup green peas
2 green chili chopped finely
1/2 inch ginger, chopped finely
1 teaspoon cumin seeds
1/2 teaspoon red chili powder
2 pinch asafoetida
2 tablespoon oil
salt as required
1 teaspoon dry mango powder
INSTRUCTIONS :             PASTRY MAKING :
First take a bowl and add the flour, carom seeds, salt in a bowl. Mix well and add butter and rub with your finger.
Add water and knead them still firm dough.
Cover the dough with a moisture towel and keep aside for 40 minutes.
                                             FILLING MAKING :
Boil the potatoes and peas till are cooked them after boiling peel the sking and chopped the potatoes into small pieces.
Take a pan and dry roast all the whole spices grind them.
Heat oil in a pan, add the cumin seeds and crackle them. Add the ginger and green chiili chopped finely. Add the peas, potaotes, red chili powder, the freshly ground spice powder and asafoetida and saute them for 2 minutes.
                                  HOW TO SHAPE SAMOSA :
Knead the dough lightly again and divided the dough equal pieces.
Then roll it with a rolling pin into lightly  in thickness.
Cut with a knife or a pastry cutter through the center of the samosa pastry.
With a brush on the straight edge of the sliced pastry, apply some water.
Join the two ends bringing the watered edge on top of the plain edge. Press the edges so that they get sealed well.
Stuff the prepared samosa cone with the stuffing.
Apply some water with your fingertips or brush on the round samosa cone. chopped finelyPinch a part on the edge and press both the edges.
                                      SAMOSA FRYING :
Heat oil for deep frying in a pan. Once the oil becomes hot gently slide the prepared stuffed samosa in a the low flame.
Turn over  them and  fry till golden brown in colour. Drain them on paper towel.
Add the samosa and then lower the flame, thereby decreasing the temperature of oil.
Serve them hot or warm with coriander chutney  and tomato sauce.

VEN PONGAL

CREATOR : SRIYA   PREPARATION TIME : 10 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 35 MINUTES BREAKFAST CUISINE  : SOUTH  INDIAN
 SERVES :  4
(1 CUP = 250 ML)
INGREDIENTS :
1 cup regular rice or RAW RICE
1/2 cup moong dal
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1 inch ginger finely chopped
5 cups of water
salt as required
1 teaspoon cumin seeds
1 teaspoon black pepper
2 sprig curry leaves
15 cashews nuts
6 tablespoon ghee
INSTRUCTIONS :
First take moong dal in a pan and  heat them still aroma comes.
Now take them in a bowl and add rice and add water to it and rinse them.
Take a pressure cooker and add the rice and moond dal and add the black pepper, cumin seeds, asafeotida, chopped ginger. Also add salt as per taste.
And add water to the required amount and pressure cook them 8 whistles.
Take a small pan, heat 5 tablespoon ghee and add cumin seeds. Let them splutter. Add cashews. fry till the cashews become light golden then add 1 tsp black pepper and curry leaves. Stir them and fry them well.
Now pour this entire tempering on the pongal and give a nice stir.
Serve hot with coconut chutney or sambar.

PAV BHAJI

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
COOKING TIME : 25 MINUTES
TOTAL TIME : 45 MINUTES STREET FOOD CUISINE  : INDIAN
 SERVES :  4
(1 CUP = 250 ML)
INGREDIENTS :
4 medium sizes potatoes
2 cups chopped cauliflower
1 cup chopped carrot
1 cup green peas
3 cups water for pressure cooking
5 tablespoons of butter
1 teaspoon cumin seeds
1 cup large onion finely chopped
2 teaspoons ginger & garlic paste
2 green chilies, chopped
1 medium sized capsicum finely chopped
3 tomatoes finely chopped
1 teaspoon turmeric powder
1 teaspoon kashmiri chilli powder
4 tablespoons pav bhaji masala
water add as required
salt as required
12 pav buns for serving
1 large onion finely chopped
1 lemon, chopped into small pieces for squeezing
5 tablespoons chopped coriander leaves, for garnish
INSTRUCTIONS :                    COOK VEGETABLES :
Firsr rinse all the vegetables and peel and chop them, and add green peas and add all the above chopped vegetables in a pressure cooker and cooked them by adding required water to it and cook them till 6 whistles.
                                                  BHAJI MAKING :
Heat a pan and add  butter when the butter melts add the cumin seeds and crackles the cumin seeds add onions and saute them.
Then add ginger & garlic paste and chopped  green chillies and  tomatoes saute them still raw smells goes away. Saute them still tomatoes turns to soft.
Then add the capsicum and saute them still little crunch means half cooked while saute.
Then add all the spice mixtures and mix them and add  salt and mixed well. And add the cooked vegetables and add required water and cooked them.
With a potato masher mash all the bhaji and mash them less . Cooked them for 10 minutes.
                                   ASSEMBLING THE PAV BHAJI :
Take the pav buns and slice them and apply both side butter and toast on the dosa tawa apply little butter on the tawa and toast in a  low flame by flipping both sides and toast them.
Now take the bhaji in a serving plate or a bowl. Top it up with two cubes of butter.
Place a side of finely chopped onions, lemon wedges and finely chopped coriander.
Serve bhaji with the lightly pan fried and butter lemon juice is squeezed on the bhaji while eating.