PAV BHAJI

Pav bhaji is a fast food dish native to Maharashtrians and is popular in most metropolitan areas in India, particularly in the Maharashtrian city of Mumbai. Pav is Bread(bun) and Bhaji is a term for a curry or vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with corriander and chopped onions. Pav is high in carbohydrates and fats (if served with butter), while bhaji, the vegetable-based curry portion, is high in carbohydrates."This is a very popular recipe in India, liked by almost everyone.


Ingredients

Bun 8-10 pieces
Butter for shallow fry

Bhaji

Oil/Butter 3 tsp
Few Curry Leaves (Optional)
Mustard and Cumin Seeds 1 tsp(Optional)
Ginger Garlic Paste 1 tsp
Green chillies 1-2 nos
Onion 1 no finely chopped
Tomato 2 nos finely chopped
Potato 2 no
Vegetables like cauliflower,Peas,Capsicum,carrots 1 1/2 cups
Turmeric 1/4th
Salt 3/4 tsp
Sugar 2 tsp(optional)
Water
Pav Bhaji Masala 1-2 tsp
Red Chilli Powder 1/2 tsp
Cumin Powder 1/4tsp
Finely chopped Corriander Leaves

Garnish

Finely chopped Corriander Leaves
Finely Chopped Onion 1 no
Finely Chopped Tomato 1 no(Optional)
Lemon Juice 2-3 tsp

METHOD

• Pressure cook all the vegetables until cooked
  
• Mash them coarsely
  
• Heat butter/oil in a pan(wide).Add mustard and cumin seeds, allow them to splatter
  
• Add ginger-garlic paste, curry leaves,onion and green chillies Fry onions until they are golden brown
• Now add tomatoes and fry until oil starts separating
  
• Add pavbhaji masala , chilli powder, cumin powder, turmeric, salt, sugar and fry further for 2-3 minutes
• Now add all the mashed vegetables, mix well. Add water little by little to make bhaji thin.Bring it to boil
• Simmer till gravy is thick to your desire; stir continuously so that masala is mixed properly with vegetables
  
• Garnish with chopped coriander and a block of butter
• Apply butter inside and outside of bun pieces and shallow fry
• Now pav bhaji is ready to serve with bhaji garnished with butter, onion, tomato and lemon juice.

Serves : 2-4
Prepartion Time : 20-30 min(except boiling of vegetables)

MASALA VADA - BELE VADE ( ಬೇಳೆ ವಡೆ)

INGREDIENTS

Channa Dal 1 cup
Urad Dal 1/4th cup
Moong Dal 1/4th cup
Finely Chopped Onion 1-2 no
Finely Chopped Corriander Leaves
Finely Chopped Curry Leaves
Finely Chopped Dill Leaves(Sabaski Soppu) 1/4th cup
Salt 1 tsp
Chilli Paste 1-2 tsp
Cumin Seeds 1/2tsp
Ginger Garlic Paste 1 tsp
Oil for frying

Method

• Soak urad, channa and moong dals for atleast 2 hrs
  
• Drain out water from the dals and blend them all into a coarse mix. Do not add water. Water content in soaked dals is enough for the mixture
• Now in a bowl take blended dals and all the above ingredients(except oil), mix well
• Heat oil in a pan for deep frying masala vada
  
• Make flat dumplings from the mix and deep fry in medium flame till they turn golden brown color and crispy
• Now masala vada is ready to serve.
  
• Hot masala vadas are served with coconut chutney or tomato ketchup.

This can be served as a starter to lunch/dinner or as a evening snack.

MANAGLORE BAJJI

INGREDIENTS

Maida/ All Purpose Flour 1 cup
Sour Curds 1/2 cup
Cumin Seeds 1 tsp
Finely Chopped Green Chillies 2 no
Finely Chopped Coriander Leaves
Finely Chopped Curry Leaves
Fresh Coconut small pieces 2 tsp
Ginger Paste 1/4 tsp
Baking Powder 1/4tsp
Salt 1/2 tsp
Sugar 1 tsp
Oil For Frying

METHOD

• Mix all the ingredients(except oil) to form a thick paste (should be thicker than dosa batter but very much thinner than chapathi dough), add water if required
• Let the paste rest for 15-20 min
• Heat oil in a pan for deep frying
• Start putting small round dumplings into the oil for deep frying, fry until they turn golden brown
• Serve with coconut chutney