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HARI/GREEN/CILANTRO CHUTNEY

Ingredients
Cilantro(Coriander Leaves) 1 bunch
Ginger Garlic Paste 1tsp
Sugar 1 tsp
Salt 1/2tsp
Oil 1tsp
Lemon Juice 3 tsp
Green Chillies 2-3 nos
Water 3 tsp
Cumin Seeds 1 tsp
Hing a pinch

Method

• Wash cilantro leaves properly.
  
• Grind all the ingredients to a fine paste
  
• Chutney is ready to serve. Store it in air tight container.
  

MOONGDAL PAYASAM / HESARBELE PAYASA

Ingredients
Moongdal 1 cup
Grated Dry Coconut 2 tsp
Poppy Seeds 1 tsp
Jaggery 1/4th cup
Water 3 cups
Cashews 2 tsp
Badam 2 tsp
Raisins 2 tsp
Ghee 2 tsp
Cardamom Powder 1/4 tsp

Method

• Heat ghee in a pan. Fry cashews, badam and raisins
• Now add dal, fry for few minutes until dal turns light golden brown in color
• Add coconut and poppy seeds fry for 2 min
• Now add water and allow it to boil until dal is cooked well
  
• Add jaggery and cardamom powder, mix well.
• Now turn off the flame and moong dal payasa is ready to serve

Serves : 2-4
Preparation Time : 15-20min

POHA / AVALAKKI

Ingredients
Thick Poha 4 cups
Oil 4-5tsp
Few Curry Leaves
Mustard Seeds 1/4tsp
Cumin Seeds 1/4th tsp
Peanuts 2 tsp
Onion 1 no finely chopped
Turmeric 1/4th
Green Chillies 2-3 no
Salt 1 tsp
Sugar 1/2tsp(optional)
Lemon Juice 1-2 tsp
Hurigadale(Dalia Split) Coarse powder 2 tsp(Optional)
Fresh Grated Coconut 3-4tsp (Optional)
Finely chopped Corriander Leaves


Method

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat oil in a pan, add mustard seeds, cumin seeds and curry leaves allow them to splatter
• Add peanuts, fry until brown.
• Add green chillies and onion, fry until brown.
• Add turmeric, sugar and salt.
• Now add poha and cook for 4-5min
• Now add lemon juice and dalia powder, mix well
  
• Garnish with corriander leaves and grated coconut
• Serve with peanut chutney, curds or pickles.
  

Serves : 2-3
Preparation Time : 15-20min

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)