Pao Bhaji

INGREDIENTS

2 large onions (chop)
3 tomatoes (chop)
8 flakes garlic (chop)
 ½ kg potatoes (chop)
 ½ kg green peas
2 capsicums/carrots etc.(chop)
4 tsp pav bhaji masala
2 dsp butter/margerine
2 dozen paos [small loaves bread]
3 onions
½ b cotmir (chop fine)
2 or 3 limes (slice into wedges)

METHOD

Pressure cook veg for 1 minute. Meanwhile fry onions and garlic, then add masala and finally tomato with salt. Fry well then add cooked veg with the water. Adjust salt and cook till thick. Top with butter. Cut pavs in half and fry with a little oil on both sides till golden. Serve with bhaji and onion and cotmir and lime wedges.

Mattar Paneer

INGREDIENTS

600 g shelled peas (boil in salted water)
500 g paneer (cube and fry till light brown)
1 tsp ginger–garlic paste
3 l onions [mince]
3 l tomatoes [puree]
¼ kg curd
1 tbsp nuts
½ b coriander leaves
1 tsp chilli pdr
½ tsp pepper pdr
 ½ tsp garam masala
½ tsp haldi
2 tsp dhania pdr
1 tsp saunf

METHOD

Grind together curd and nuts. Fry paneer –remove. Fry onion till light brown. Add all masalas and fry well. Add tomatoes –fry again. Add peas and paneer. Simmer. Add curd and nuts. Garnish with coriander leaves.

Lal Bhoplachi Bhaji (Red Pumpkin)

INGREDIENTS

½ kg red pumpkin (cube)
¼ coconut (grate)
1 large onion
8 fl garlic
1 green chilli
1 ½ “ ginger
2 sprigs curry leaves
Coriander leaves (clean and chop)
½ tsp haldi
¼ tsp mustard seeds
Salt, oil
1 lime

METHOD

Chop onion, garlic, chilli and ginger fine. Heat oil, add mustard seeds, curry leaves, then chopped ingredients ;then pumpkin with haldi & salt. Cook till done. Garnish with lemon juice, coconut and coriander leaves.

Gowar Beans

INGREDIENTS

½ kg gowar (cut and boil with salt)
1 large onion (chop)
½ tsp haldi
½ tsp chilli pdr/1 green chilli
½ tsp dhania pdr
2 red tomatoes
1 tbsp groundnuts

METHOD

Fry onions, add tomato, powders, gowar and finally nuts.