BOMBAY VADA PAV

INGREDIENTS:

8 PAV

MINT CHUTNEY AND SWEET CHUTNEY

FOR VADA INGREDIENTS:

1 1/2 CUP GRAM FLOUR(BESAN)

1/2 KG POTATOES(BOILED AND PEELED AND SMASHED WELL)

4 GREEN CHILLIES(FINELY CHOPPED)

1/2 TSP TURMERIC POWDER

2 TSP GINGER GARLIC PASTE

1/2 TSP MUSTARD SEEDS

1 ONION(FINELY CHOPPED)

FEW CURRY LEAVES (FINELY CHOPPED)

FEW CORIANDER LEAVES(FINELY CHOPPED)

SALT

OIL FOR DEEP FRYING:

PREPARATION:

FIRST IN A KADHAI PUT 5 TSP OIL AND SWITCH ON THE FLAME AND PUT MUSTARD SEEDS AND WHIN IT CRACKS PUT GINGER GARLIC PASTE AND FRY WELL.THEN PUT ONION,GREEN CHILLI,TURMERIC POWDER AND CURRY LEAVES AND FRY TILL ONION

TURNS LIGHT BROWN.THEN ADD SMASHED POTATO ,SALT AND CORIANDER LEAVES AND FRY WELL.NOW SWITCH OFF THE FLAME.NOW MAKE LITTLE BIG BALL OF THESE MIXTURE.

THEN IN ANOTHER BOWL PUT GRAM FLOUR ,SALT AND LITTLE WATER AND MAKE A THICK BATTER.

HEAT OIL IN A KADHAI.NOW DIP THE ABOVE BALLS ONE BY ONE IN THE BATTER AND DEEP FRY IN OIL TILL GOLDEN BROWN.

HOW TO MAKE VADA PAV:

FIRST CUT THE PAV NOT FULLY AND SMEAR BOTH THE SWEET CHUTNEY AND MINT CHUTNEY ON BOTH SIDES(INSIDE PAV)AND PLACE THE ABOVE FRIED(ONE IS ENOUGH) .LIKE THIS PREPARE WITH ALL THE PAV.NOW VADA PAV IS READY TO EAT.

SWEET CHUTNEY AND MINT CHUTNEY

SWEET CHUTNEY:

INGREDIENTS:

2 LEMON SIZE TAMARIND(SOAKED IN WATER FOR 20 MINUTES)

10 TSP JAGGERY

PREPARATION:

FIRST SQUEEZE THE TAMARIND AND TAKE THE PULP AND STRAIN IN A KADHAI.FOR THIS ADD JAGGERY(ADD MORE IF REQUIRED) AND BOIL TILL IT BECOME SEMI LIQUID.

THIS CAN BE STORED IN FRIDZE FOR 3 DAYS.

FOR MINT CHUTNEY:

INGREDIENTS:

1 CUP MINT LEAVES(WASHED WELL)

1/2 CUP CORIANDER LEAVES(WASHED WELL)

4 GREEN CHILLIES

1 TSP LEMON JUICE

1 TSP JEERA

1 INCH GINGER

SALT

PREPARATION:

PUT ALL THE MINT CHUTNEY INGREDIENTS IN A MIXER WITH LITTLE WATER AND MAKE A FINE PASTE.

BOTH THESE CHUTNEY CAN BE USED FOR SEV PURI CHAT,BREAD PUF,VADA PAV,BREAD CUTLET,BREAD ROLL,BREAD TIKKIS.

BREAD PUFS

INGREDIENTS:

8 BREAD PIECES
2 POTATOES(BOILED AND FINELY SMASHED)
6 GREEN CHILLIES(FINELY CHOPPED)
2 ONIONS(FINELY CHOPPED)
FEW CORIANDER LEAVES(FINELY CHOPPED)
1 CUP GRAM FLOUR(BESAN)
SALT
OIL FOR DEEP FRYING

PREPARATION:
IN A BOWL TAKE POTATO FOR THIS ADD ONION,GREEN CHILLIES,CORIANDER LEAVES AND SALT AND MIX WELL.

IN ANOTHER BOWL PUT GRAM FLOUR AND LITTLE SALT AND FOR THIS ADD LITTLE WATER AND MAKE A THICK BATTER.

TAKE 2 PIECES OF BREAD AND IN BETWEEN PUT A LITTLE MIXTURE OF POTATO MIXTURE AND SPREAD ON BOTH SIDES THE GRAM FLOUR BATTER.HEAT OIL IN A KADHAI AND PUT THE BREAD AND DEEP FRY IN OIL TILL LIGHT GOLDEN BROWN.

CUT THE BREAD PIECES INTO TRIANGLE SHAPE.LIKE THIS PREPARE WITH ALL THE BREAD PIECES .U CAN HAVE WITH TOMATO SAUCE OR MINT CHUTNEY.

BREAD CUTLET

INGREDIENTS:
10 PIECES BREAD(SIDES REMOVED)
1 POTATO(BOILED AND SMASHED WELL)
1/2 CUP WHITE KABULI CHANA(SOAKED OVER NIGHT)
7 GREEN CHILLI
1 TSP PASTE OF GINGER AND GARLIC
1 ONION
FEW FINELY CHOPPED CORIANDER LEAVES
SALT
OIL FOR DEEP FRYING
PREPARATION:

PUT KABULI CHANA IN A MIXER AND GRIND COARSELY.
MAKE A PASTE OF ONION AND CHILLI TOGETHER.
FIRST LITTLE SOAK THE BREAD IN WATER AND PRESS THE BREAD SO THAT THE WATER IS COMPLETELY REMOVED AND PUT IN A BOWL AND SMASH WELL.FOR THIS ADD SMASHED POTATO,(ONION, CHILLI ) GRINDED,GRINDED KABULI CHANA,CORIANDER LEAVES,GINGER GARLIC PASTE AND SALT AND MIX ALL WELL.TAKE A SMALL BALL OF THE MIXTURE AND LITTLE FLATTEN AND DEEP FRY IN OIL TILL GOLDEN BROWN.LIKE THIS PREPARE WITH ALL THE MIXURE.

U CAN HAVE THIS WITH PUDINA CHUTNEY OR TOMATO SAUCE.

BREAD TIKKIS

INGREDIENTS:
10 BREAD SLICES
2 POTATOES(BOILED AND SMASHED WELL)
1/2 TSP RED CHILLI POWDER
1 TSP GARAM MASALA
7 GREEN CHILLIES(FINELY CHOPPED)
1 WHOLE GARLIC
1 WHOLE MAIZE(BOILED AND PUT TO THE MIXER AND MAKE PASTE)
1 INCH GINGER
FEW STRINGS OF CORIANDER LEAVES FINELY CHOPPED
SALT
OIL FOR DEEP FRYING

PREPARATION:
FIRST REMOVE THE SIDES OF THE BREAD AND LITTLE IMMERSE IN THE WATER AND FULLY SUEEZE THE WATER AND MASH WELL IN A BOWL.FOR THIS ADD THE MAIZE PASTE,SMASHED POTATO,GREEN CHILLIES,CORIANDER LEAVES,(GINGER AND GARLIC )PASTE,RED CHILLI POWDER,GARAM MASALA AND SALT AND MIX WELL.THEN TAKE A SMALL BALL OF THE MIXTURE AND MAKE UR DESIRED SHAPE AND DEEP FRY IN OIL TILL LIGHT GOLDEN BROWN.U CAN HAVE WITH TOMATO SAUCE AND MINT CHUTNEY.

BAINGAN BARTA

INGREDIENTS:

1/4 KG BRINJAL(BAIGAN)
1 TSP CUMIN SEEDS
4 CLOVES FINELY CHOPPED GARLIC
1 FINELY CHOPPED ONION
1 TOMATO FINELY CHOPPED
1 TSP RED CHILLI POWDER
2 GREEN CHILLIES(FINELY CHOPPED)
2 TSP LEMON JUICE
SALT
OIL
FEW FINELY CHOPPED CORIANDER LEAVES
PREPARATION:
FIRST REMOVE THE SKIN OF BRINJAL AND DEEP FRY IN OIL AND REMOVE FROM OIL AND SMASH WELL.
IN A KADHAI PUT 1 TBSP OF OIL AND SWITCH ON THE FLAME FOR THIS ADD JEERA AND GARLIC AND THEN PUT ONION AND FRY TILL LIGHT GOLDEN .NOW ADD THE SMASHED BRINJAL AND TOMATOES ,RED CHILLI POWDER,GREEN CHILLI AND HEAT WELL.SWITCH OFF THE FLAME .NOW ADD THE LEMON JUICE AND SALT AND MIX WELL.GARNISH WITH CORIANDER LEAVES.
THIS IS A GOOD COMBINATION FOR CHAPATI AND NAN ROTI.

DABELI

5 BOMBAY PAV
3 POTATOES(BOILED AND FINELY SMASHED)
1 ONION(FINELY CHOPPED)
1/2 CUP POMEGRANATE SEEDS
2 TSP LEMON JUICE
1/2 CUP MASALA ROASTED PEANUTS
1 1/2 TSP CHAT MASALA
2 TSP CUMIN POWDER
1 CUP NYLON SEV
1 TSP SUGAR
SALT
FEW FINELY CHOPPED CORIANDER LEAVES
1 TBSP BUTTER

PREPARATION:

FIRST IN A BOWL PUT MASHED POTOTO AND FOR THIS ADD ONION,POMEGRANATE,LEMON JUICE,CORIANDER LEAVES,1/2 CUP SEV,CHAT MASALA,CUMIN POWDER ,PEANUTS,SUGAR AND SALT AND MIX WELL.


CUT THE PAV (3/4 PART).TAKE A BALL OF THE MIXTURE AND KEEP IN BETWEEN THE PAV.DO LIKE THIS WITH ALL THE PAV.

HEAT TAVA WITH LITTLE BUTTER AND PLACE THE FILLED PAV ON IT AND WITH THE LOW FLAME ROAST BOTH SIDES.REMOVE FROM THE TAVA AND SPRINKLWE SEV WITH ALL THE SIDES OF PAV. DO THE SAME PROCEDURE WITH ALL THE FILLED PAV.
MOUTH WATERING DAVELI IS READY TO EAT.

COCONUT CURRY

INGREDIENTS:
1 CUP GRATED COCONUT
1/2 TSP JEERA
3 DRY FRIED GREEN CHILLI
1/4 CUP CORIANDER LEAVES
1 1/2 TSP SAMBAR POWDER
2 TSP ROASTED CHANA DAL(CHUTNEY DAL)
5 CLOVES GARLIC
SALT
LEMON SIZE TAMARIND SOAKED IN WATER
1/2 ONION(MEDIUM CHOPPED)
1 TSP MUSTARD SEEDS
1 STRINGS OF CURRY LEAVES
4 TSP OIL
PREPARATION:
FIRST IN A MIXER PUT COCONUT,JEERA,CORIANDER LEAVES,CHILLIES,SAMBAR POWDER,ROASTED CHANA DAL,GARLIC AND LITTLE SALT ,WATER AND MAKE A FINE PASTE.
IN A KADHAI PUT OIL AND SWITCH ON THE FLAME.NOW ADD MUSTARD SEEDS AND WHEN IT CRACKS AND ONION AND CURRY LEAVES AND FRY TILL LIGHT GOLDEN AND SWITCH OFF THE FLAME.ALLOW TO COOL AND THEN ADD THE ABOVE PASTE AND TAMARIND PASTE (AS PER UR TASTE)AND LITTLE SALT AND WATER (MAKE LITTLE LIQUID) AND MIX WELL.
THIS IS A VERY GOOD COMBINATION FOR RICE.

SABUDANA WADA

INGREDIENTS:
1 1/4 CUP SABUDANA(SAGO)
3 BOILED POTATO AND WELL SMASHED
4 GREEN CHILLIES
1 INCH GINGER
1 TSP JEERA
1/2 CUP ROASTED PEANUTS WITH SKIN REMOVED AND COARSELY POWDERED
SALT
OIL FOR DEEP FRYING
PREPARATION:
FIRST WASH THE SABUDANA WELL AND PUT TO THE SABUDANA LITTLE WATER AND KEEP IT FOR 8 HOURS SO THAT THE SABUDANA GETS SOFTENED.
THEN MAKE A PASTE OF GREEN CHILLI,GINGER ,JEERA AND SALT.
THEN ADD PASTE TO SABUDANA AND ADD PEANUT POWDER ,SMASHED POTATO AND LITTLE SALT AND MIX WELL.TAKE SMALL BALLS OF THE MIXTURE AND LITTLE FLATTEN IT AND DEEP FRY IN OIL TILL GOLDEN BROWN.
U CAN HAVE WITH COCONUT CHUTNEY OR WITH MASALA CURD.

FOR MASALA CURD:
1 CUP BEATEN CURD
1 GREEN CHILLI (FINELY CHOPPED)
1/2 TSP MUSTARD SEEDS
1/2 TSP JEERA
1 STRINGS CURRY LEAVES
2 TSP OIL
SALT.
FIRST IN A KADHAI ADD OIL AND SWITCH ON THE FLAME THEN ADD MUSTARD SEEDS AND WHEN IT GETS CRACK ADD JEERA,GREEN CHILLI AND LITTLE FRY. THEN ADD CURRY LEAVES AND LITTLE SALT AND SWITCH OFF THE FLAME.WHEN COOLED ADD THIS TO CURD AND MIX WELL.

SPECIAL PAKODA

INGREDIENTS:
1 CUP URAD DAL
1 CUP KUSABALAKKI
1 CUP DOSA RICE
3 ONIONS(FINELY CHOPPED)
1/2 CUP FINELY CHOPPED CORIANDER LEAVES
5 FINELY CHOPPED GREEN CHILLIES
1/2 CUP ROSTED SPLIT PEANUTS(SKIN REMOVED)
A PINCH OF SODA
SALT
OIL FOR DEEP FRYING
PREPARATION:
FIRST SOAK URAD DAL,KUSABLAKKI AND DOSA RICE FOR 4 HOURS IN WATER.THEN PUT THESE IN THE MIXER AND MAKE A FINE THICK BATTER.FOR THIS ADD ONIONS,CORIANDER LEAVES,CHILLI,PEANUTS,SODA AND SALT AND MIX WELL.
KEEP OIL FOR FRYING.THEN TAKE THE ABOVE MIXTURE AND LEAVE IN THE OIL AS SMALL BALLS AND FRY TILL GOLDEN BROWN.U CAN HAVE WITH TOMATO SAUCE.

BREAD ROLL

INGREDIENTS:
10 BREAD SLICES(SIDES REMOVED)
2 BOILED AND MASHED POTATOES
1/2 CUP GRATED PANEER
2 GREEN CHILLI(FINELY CHOPPED)
2 TSP CHAT MASALA
8 FRIED CASHEWNUTS
1/2 CUP BOILED PEAS
1 ONION(FINELY CHOPPED)
1 TBSP CORIANDER LEAVES(FINELY CHOPPED)
2 TSP GARAM MASALA
SALT TO TASTE
1 TBSP OIL
PREPARATION:
HEAT OIL IN A PAN.FOR THIS ADD ONION AND FRY TILL IT GETS TRANSPARENT AND THEN ADD GREEN CHILLIES AND FRY IT.NOW ADD THE THE POTATOES,PEAS AND PANEER AND MIX WELL.THEN ADD CHAT MASALA,GARAM MASALA,SALT AND COOK FOR 5 MINUTES IN LOW FLAME.AT THE END ADD CHOPPED CORIANDER LEAVES AND CASHEWNUTS AND MIX WELL AND SWITCH OFF THE FLAME.
TAKE WATER IN A BOWL.DIP BREAD SLICES IN WATER AND REMOVE IMMEDIATELY AND SQUEEZE.KEEP THE FILLING (A SMALL BALL) OVER IT .COVER PROPERLY WITH THE SLICE AND FORM INTO A ROLL AND DEEP FRY.SERVE HOT WITH TOMATO SAUCE
AND MINT CHUTNEY.

INSTANT GREEN CHILLI PICKLE

INGREDIENTS:
100 GMS GREEN CHILLI(CUT INTO SLITS))
20 CLOVES GARLIC
1 TBSP CORIANDER POWDER
1/2 TBSP TURMERIC POWDER
1/2 TBSP AAMCHUR POWDER(DRY MANGO POWDER)
1 TSP GARAM MASALA
SALT TO TASTE
1 1/2 TBSP LEMON JUICE
2 TBSP OIL
PREPARATION:
FIRST PUT OIL IN A PAN AND SWITCH ON THE FLAME AND ADD GARLIC CLOVES AND SAUTE IT,FOLLOWED BY PIECES OF GREEN CHILLI AND ROAST IT TILL IT TURNS INTO LIGHT GREEN.ADD ALL THE MASALA AND COOK IT FOR SOME TIME.SWITCH OFF THE FLAME.LET THE MIXTURE COOL FOR SOMETIME AND INTO IT POUR THE LEMON JUICE.PLACE THE PICLLE INTO A BOTTLE.

TOMATO BATH

INGREDIENTS:
2 1/2 CUP RAW RICE(WASHED WELL IN WATER)
1/4 KG TOMATO(MEDIUM CHOPPED)
2 ONIONS(MEDIUM CHOPPED)
SALT
1 TSP MUSTARD SEEDS
2 TBSP OIL
2 STRINGS OF CURRY LEAVES

FOR THE PASTE:
1/4 CUP CORIANDER LEAVES
1/2 TSP CORIANDER SEEDS
5 CINNAMON STICK
6 CLOVES
2 CARDAMOM
1 TSP POPPY SEEDS(KHUS KHUS)
1 1/2 ONION(MEDIUM CHOPPED)
6 GREEN CHILLIES)
1 WHOLE GARLIC
2 INCH GINGER
1 1/4 CUP GRATED COCONUT
A PINCH OF TUMERIC
PREPARATION:
FIRST MAKE THE FINE PASTE OF THE INGREDIENTS MENTIONED ABOVE WITH 1/2 CUP OF WATER AND KEEP ASIDE.
IN THE PRESSURE COOKER PUT OIL AND THEN MUSTARD SEEDS AND WHEN IT CRACKS ADD ONION AND CURRY LEAVES AND WHEN ONION TURNS LIGHT GOLDEN ADD THE TOMATOES AND COOK.THEN ADD THE ABOVE PASTE AND FRY WELL TILL THE COOKER LEAVES OIL SIDE WISE .THEN ADD 4 1/2 CUP OF WATER AND SALT AND MIX WELL.NOW ADD THE RICE AND MIX WELL AND COOK FOR 3 WHISTLES.


THIS GOES GOOD WITH CURD RAITA.
FOR THE CURD RAITA:
2 CUPS BEATEN CURD
SALT
1/2 TSP SUGAR
1 CUP CUCUMBER(FINELY CHOPPED)
1 ONION (FINELY CHOPPED)
3 GREEN CHILLIES(FINELY CHOPPED)
FEW STRINGS OF CORIANDER LEAVES FINELY CHOPPED
FIRST TO THE CURD PUT ALL THE INGREDIENTS AND MIX WELL AND LITTLE WATER AND MIX WELL.

VEG KURMA

INGREDIENTS:
FOR GRAVY
3 BIG ONIONS
3 BIG TOMATOES
1 PIECE GINGER
6 CLOVES GARLIC
2 STRINGS CURRY LEAVES
2 RED CHILLIES
1 GREEN CHILLIES
1 TSP TURMERIC POWDER
3 TBSP OIL
3 TSP KHUSKHUS(POPPY SEEDS)
10 CASHEWNUTS(SOAKED IN WATER)
2 TSP GARAM MASALA
1 TSP CORIANDER POWDER
1 TSP JEERA POWDER(CUMIN POWDER)
2 TSP CORIANDER LEAVES
SALT
PROCEDURE:
HEAT 4 TSP OF OIL IN A VESSEL AND ADD ALL THE ABOVE INGREDIENTS EXCEPT SALT,TURMERIC POWDER,CASHEWNUTS AND KHUSKHUS.FRY TILL IT BECOMES SOFT AND THEN ALLOW IT TO COOL.GRIND IT IN THE MIXER ALONG WIHT CASHEWNUTS,KHUSKHUS,TURMERIC POWDER AND SALT.

VEGETABLES:
1 CUP CAULIFLOWER
1 CUP BEANS
1 CUP CARROT
1 CUP CAPSICUM
1 CUP POTATO
1/2 CUP PEAS
FINELY CHOP ALL THE ABOVE.HEAT THE REMAINING OIL IN A VESSEL AND ADD THE CURRY LEAVES.ADD THE GRAVY AND STIR TILL THE OIL SEPERATES AND THEN ADD ALL THE VEGETABLES WITH TWO GLASSES OF WATER AND PRESSURE COOK FOR THREE WHISTLES .GARNISH WITH CORIANDER LEAVES.

THIS VEG KURMA GOES WELL WITH MASOOR DAL PULAV.

MASOOR DAL PULAV

INGREDIENTS:
1 CUP BASMATI RICE
1 TBSP MASOOR DAL
2 BIG ONIONS(MEDIUM CHOPPED)
1 BIG TOMATO(MEDIUM CHOPPED)
2 TSP GINGER GARLIC AND GREEN CHILLI PASTE
2 CUPS WATER
1 TBSP GHEE
1 TBSP OIL
2 STRINGS CURRY LEAVES
1 TSP TURMERIC POWDER
SALT TO TASTE
PROCEDURE:
HEAT OIL AND GHEE IN A PRESSURE COOKER AND PUT CURRY LEAVES AND FRY THE ONIONS TILL GOLDEN BROWN.THEN ADD THE GINGER GARLIC AND GREEN CHILLI PASTE.SAUTE FOR A MINUTE AND ADD TOMATOES, SALT AND TURMERIC POWDER.ONCE DONE WITH THE MASALA,ADD THE MASOOR DAL AND RICE AND TWO GLASSES OF WATER.AND PRESSURE COOK FOR 3 WHISTLES.

THIS PULAV GOES WELL WITH VEG KURMA .

GARLIC RICE

INGREDIENTS:

1 CUP RAW RICE

1 ONION(CHOPPED MEDIUM)

4 GREEN CHILLIES

1/4 CUP GRATED COCONUT

8 GARLIC CLOVES

1 TSP MUSTARD SEEDS

3 TSP PEANUTS

1 STRINGS CURRY LEAVES

1/2 TSP TURMERIC

1 LEMON

1 TSP CHANA DAL(GRAM DAL)

1 TBSP OIL

CHOPPED CORIANDER LEAVES

PREPARATION:

FIRST PREPARE THE RICE.

IN THE MIXER MAKE A PASTE OF COCONUT,GARLIC AND CHILLIES WITHOUT ADDING WATER.

TRANSFER THE COOKED RICE TO A PLATE SO THAT THE RICE GETS COOLED.

IN A KADHAI PUT OIL AND SWITCH ON THE FLAME AND ADD MUSTARD SEEDS AND WHEN IT CRACKS ADD GRAM DAL AND PEANUTS AND WHEN BOTH GETS LIGHT GOLDEN ADD ONION,CURRY LEAVES AND TURMERIC AND WHEN ONION GETS LIGHT GOLDEN AND THE ABOVE PASTE AND FRY IN A LOW FLAME TILL THE OIL LEAVES THD KADHAI SIDE WISE.AT THE END ADD SALT AND MIX WELL.

ADD THIS TO THE RICE AND MIX WELL.SPRINKLE LEMON JUICE AND MIX WELL.GARNISH WITH CORIANDER LEAVES.