Paav Bhaji

Ingredients

Pav/buns as per requirement
Ghee/butter
5-6 potatoes (boiled and mashed)
2-3 tomatoes
2 onions
1/2 inch adrak (ginger) grated
2 cloves lahsun (garlic) grated
1/2 Cup matar ( peas) blanched
4 French beans
1 Capsicum
3-4 florets of gobhi (cauliflower)
1 Cup finely chopped band gobhi (cabbage)
2 Table spoons finely chopped hara dhania (coriander leaves)
2 Table spoons of pav bhaji masala
1/2 Tea spoon lal mirch
1 lemon chopped
Salt to taste

Process

Finely cut onions, french beans, capsicum and gobhi.
Heat  2 Table spoon ghee/butter.
Add onions, adrak and lahsun.
Fry for a min and add pav bhaji masala, lal mirch, tomatoes and salt.
Add gobhi, cabbage, capsicum, beans and peas.
Pour little hot water to cook the veggies.
Add mashed potatoes and mix well.
Keep on flame for 2-3 mins (a little crunchy texture to the veg tastes yummy).
Garnish with hara dhania.
Cut the buns into half and toast them on tawa greased with ghee /butter.
Serve hot and spicy Pav Bhaji with finely cut onions and lemon.

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Aloo Gobhi Matar Tamatar ka Rassa

Ingredients

4-5 florets of ghobhi broken into small pieces
1-2 Aloo (potatoes) chopped
2 Tomatoes chopped
1/2 cup matar (peas)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch od hing (asafoetida)
1/2 Tea spoon haldi
1 Tea spoon lal mirch
1 Tea spoon dhania powder (coriander seeds powder)
1 Table spoon finely chopped hara dhania ( coriander leaves)

Process

Heat oil in a pan.
Add rai and hing.
Add gobhi, matar, aloo, tamater, haldi, mirch, dhani powder and salt.
Mix and pour hot water.
Cover and keep on low flame till the veggies are cooked.
Garnish with hara dhania.
Serve hot with fulka, ghadi chi poli, rice.

Gobhi Matar Pulao

Ingredients

1 Cup rice
2-3 Florets of gobhi (cauliflower) chopped
1/2 Cup matar
2 Tea spoons oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoons jeera (cumin seeds)
1/2 Tea spoon sugar
Pinch of hing (asafoetida)
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Salt to taste

Process

Wash rice, strain and keep aside for 15-20 mins
Heat oil in a pan and add rai and hing.
Add gobhi, matar and rice,
Sprinkle haldi, mirch, sugar and salt.
Pour hot water.
Cover and cook till the rice is done.
Serve hot with raita, dahi, tomato saar.

White Upma

Ingredients

1 cup suji (semolina)
2 tablespoon oil
1/2 teaspoon rai (mustard seeds)
1/2 teaspoon jeera (cumin seeds)
Pinch of hing
1 teaspoon urad dal
1 teaspoon chana dal
1 tablespoon groundnuts
4-5 cashews cut into halves
1 dry red chilli
8-10 curry leaves
1 onion chopped length-wise
1 floret cauliflower chopped
1/4 cup peas
1 inch carrot chopped
3-4 french beans chopped
1/2 cup curd
Salt to taste

Process

Roast suji with 1 tablespoon oil till it’s light and the colour should be white (Do not over-roast) and keep it aside.
Heat 1 tablespoon oil and add rai, jeera and hing.
Add curry leaves, red chilli, urad dal, chana dal, groundnuts, cashews.
Add onions and fry till it’s soft.
Add cauliflower, french beans, carrot, peas.
Pour 2 cups of hot water and add salt.
Add curd and bring it to a boil.
Gradually add roasted suji. Keep stirring continuously to avoid lumps.
Cover and keep on low flame till its cooked.
Serve hot with masale wale nimbu ka achar.

Veg – Jalferezi

Ingredients

2-3 florets of gobhi (cauliflower)
1 potato
1 cup finely chopped patta gobhi (cabbage)
4-5 french beans
2 tomatoes
1 onion
2 cloves lahsun (garlic)
1/2 cup matar (Peas) blanched
1/2 cup finely chopped simla mirch (capsicum)
1/2 inch adrak (ginger) grated
1 cup scrambled paneer
1 table spoon oil
1/2 tea spoon haldi
1 tea spoon lal mirch (as per taste)
1/2 tea spoon dhania powder
1/2 tea spoon garam masala
Salt to taste

Process

Finely chop all the vegetables.
Heat oil in a pan.
Add onion, lahsun and adrak, fry till the oinon is soft.
Add tomatoes and cook till they are nicely cooked to a paste.
Add haldi, mirch, dhania powder and salt.
Add all the vegetables except capsicum.
Mix well, cover and keep on low flame till the vegetables are cooked.
Add capsicum and paneer .
Remove from flame.
Serve hot with phulka.

Mix Veg Fried Idly

Ingredients

10-15 Idlies cut into small pieces
2 onions chopped length-wise
1 capsicum finely chopped
8-10 curry leaves
2 red chillies
1/2 teaspoon rai
Pinch of hing
1 tablespoon oil
Salt to taste

Process

Heat oil in a pan.
Add rai, hing, curry leaves and red chillies.
Add onions and saute it till its soft.
Add capsicum and idly pieces.
Sprinkle some salt and little water.
Mix well and keep on low flame.
Cover for 1 minute.
Serve hot!

Tips

  • Finely chopped carrots, french beans, cauliflower, cabbage and blanched peas can be added as per availability and taste.
  • This a make a tasty dish out of left-over idlies as well although it can be made with fresh idlies too!

Sanja/Upma

Ingredients

1 Cup suji/semolina
3 Table spoons oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon jeera
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
Pinch of hing (asafoetida)
1 Tea spoon sugar (optional)
1 onion chopped
1/2 Cup peas
2-3 florets gobhi
Few small pieces of carrot
3-4 french beans chopped
1 Green chilli chopped
7-8 Curry leaves
1/2 Tea spoon udad dal
1/2 Tea spoon chana dal
1 Table spoon mungphali (groudnuts)
1 Table spoon lemon juice
Salt to taste

Process

Put 1 table spoon oil in a pan.
Put suji and roast it on low flame till it feels light.
Remove it in a bowl.
Heat 2 table spoons of oil in the pan.
Add rai, jeera, hing, udad dal, chana dal, mungfali and curry leaves.
Fry till the dal is slightly pink.
Add onion, chilly, gobhi, beans, carrots,peas and mix well.
Add the roasted suji, salt and sugar.
Pour hot water (approx 2.5 cups)
Mix well, cover and let it cook on low flame for a few minutes.
Add more hot water if required.
Garnish with coriander and lemon juice and serve hot with pickle.