Batate Bhaji Recipes

Ingredients:
3 large potatoes boiled, peeled
4 green chillies chopped
1 tsp. ginger grated
1 tsp. garlic grated
1/2 tsp. mintleaves finely chopped
2 tsp. coriander leaves finely chopped
8-10 curry leaves chopped
2-3 pinches asafoetida
1/2 tsp. turmeric powder
2 tsp. lemon juice
salt to taste
1/2 tsp. each cumin & mustard seeds
2 tbsp. oil

Method:

1. Chop potatoes into medium pieces.
2. Heat oil in a heavy saucepan.
3. Add seeds, asafoetida, allow to splutter.
4. Add ginger, chillies, garlic, stirfry for 1 minute.
5. Add mint leaves, curry leaves, stir. Add potatoes.
6. Add salt, turmeric, lemon juice, stir well.
7. Cook for 3-4 minutes or till oil separates.
8. Add coriander, stir gently.
9. Serve hot with puris, parathas or phulka. (refer rotis, naans, etc.)


Making time: 15 minutes Makes: 4 servings

Pav Usal Recipes

Ingredients:

1 cup green peas
1 lemon (extract juice)
2 tbsp. oil
1/2 tsp. garam masala.
1/4 tsp. crushed cumin seeds.
salt to taste.
6-8 pavs.

To garnish:

chopped onions, fine sev, lemon quarters.

Grind to a paste:

1 small bunch fresh coriander.
8-10 green chillies.
1/2 cup fresh coconut grated.

Method:

1.Heat oil in a heavy large vessel.
2.Add paste and stirfry for 2 minutes.
3.Add 3 cups water and bring to a boil.
4.Add all other ingredients, stir and boil.
5.Simmer for 15-20 minutes, stirring occasionally.
6.Cook till oil separates, floats on top and peas are soft.
7.Check, add more chillies or garam masala if desired.
8.Serve steaming hot along with bread or pav, chopped onions and pieces of lemon.
9.To garnish: sprinkle some 'sev' over individual bowls.

Pav BhajiI Recipes

Ingredients

8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji

1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (french beans, carrots, cauliflower, potota, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method:

Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.

Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)