PAV BAJJI

 

Recipe:

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Ingredients
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☘️Pav Buns-2-4
☘️ Potatoes -2
☘️Coriander Leaves-1/2 cup
☘️Green Peas- 1 cup
☘️Onions, finely chopped-2medium size
☘️Tomatoes, finely chopped- 2
☘️Green Chillies, finely chopped-3
☘️Cloves of Garlic, minced-3-4
☘️Ginger, grated-1inch
☘️Butter-2tsp
☘️Cumin Seeds -1 tsp
☘️Red Chilli Powder-1tsp
☘️Garam masala -1tsp
☘️Turmeric Powder- 1/2 tsp
☘️Salt to taste
 

Method:
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☘️Add potato and peas to a large pot of boiling water and cover with a lid. Boil them along with salt till it become soft and cooked well.
☘️ Melt butter in a big pan or wok. Add Cumin Seeds and let them splutter.
☘️Then add minced ginger, garlic and finely chopped green chili .
☘️Add finely chopped onions and cook them for 2-3 minutes till they turn golden brown.
☘️Then add chopped tomatoes and cook till the raw smell of tomatoes goes away.
☘️Add Red Chili Powder, Turmeric Powder and Garam Masala to the gravy.
☘️ Add the boiled potato and peas . Mash and mix with the gravy.
☘️ Add water to adjust the consistency. It should be of a slightly thick consistency.
☘️Add butter to the gravy. Pav Bajji is ready.
☘️Sprinkle lime juice, finely chopped onions and coriander leaves on the Bajji and serve with toasted buns.

   

Crispy Cauliflower Pakoda

 

Ingredients:
——————-
🥦 Cauliflower Florets- 2cups
🥦 All Purpose Flour / Maida- 1 cup
🥦 Corn Flour- 4tsp
🥦 Red chilli powder -1tsbp
🥦 Fennel powder -1/2 tsp
🥦 Salt to taste
🥦 Ginger Garlic Paste-1tsp
🥦 Curry Leaves -handful
🥦 Green Chillies- for garnishing
🥦 Cooking Oil for Deep frying

  

  

Method:
———-
🥦 Wash and cut the cauliflower into bite size pieces.
🥦 Put it into the hot water for 5 -10mins with a bit of salt. Once done, drain and keep it aside.
🥦 In a bowl, mix all purpose flour/maida flour, corn flour, salt, ginger garlic paste, fennel powder, red chili powder and sprinkle over the cauliflower.
🥦 Sprinkle water to ensure the florets get a good coating of the flour.
🥦 Heat oil in a wok/kadai and when oil is hot, gently drop the cauliflower florets and deep fry.
🥦 Drain on a kitchen towel.
🥦 Then fry the curry leaves and green chilies.
🥦 Transfer the pakodas to a serving platter and add the curry leaves and green chillis.
🥦 Serve hot.

 

Milagai Bajji / Mirchi Bajji / Chilli Bajji

  

Ingredients:
——————-
🌶 Chillies - 6 to 8
🌶 Besan  flour -2 Cups
🌶Rice Flour - 2 tbsp
🌶 Baking soda - a pinch (optional)
🌶 Asafoetida - a pinch
🌶 Turmeric powder - 1/2 tsp
🌶 Red Chili Powder - 2 tsp (according to your spice level)
🌶 Ginger garlic paste - 1tsp
🌶 Salt - to taste
🌶 Fennel powder - 1tsp
🌶 Oil to deep fry
 

  

Preparation:
———————
🌶 Cut the chillies in half length-wise. Remove some of the seeds if you want to reduce the heat a bit.
🌶 In a wide bowl mix besan  flour, rice flour, red chili powder, asafoetida , baking soda, ginger garlic paste , fennel powder, turmeric powder and add water into it little by little to make a loose batter. The batter shouldn’t be too thick but should be a little loose.
🌶 Heat oil in a wide pan, dip the sliced chillies in the batter and just make sure it’s coated well on all the sides.
🌶 Drop them into the oil and after 2 minutes gently turn them over.
🌶 Fry them till bajji’s become golden brown.
🌶 Serve them with hot tea/coffee and coconut chutney etc.  

  

Masala Poori Chaat

  

Ingredients:-
For masala gravy:
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🥗Peas - 1 cup
🥗Potato- 1
🥗Chilli powder-1 tsp
🥗Cloves - 1
🥗Coriander powder -1/2tsp
🥗Fennel powder-1/2 tsp
🥗Pepper powder-1/4 tsp
🥗Onion -1
🥗Tomato- 1
🥗 Ginger garlic paste - 1/2 tsp
🥗 Turmeric powder-1/2tsp
🥗Coriander leaves & mint - 1/2 tsp
🥗Salt as required
 

For Serving:-
——————
🥗 Puri - 5 or 6
🥗Onion - 1 cup chopped
🥗Coriander leaves - 1 cup chopped
🥗Grated carrot - 1/4 cup
🥗 Sev/ Oma podu - 1/4 cup
🥗 Boondi - 1/4 cup
🥗 Sweet tamarind chutney- 1/2 tsp
🥗 Coriander mint chutney - 1/2 tsp

 
Preparation:-
To make Peas Masala Gravy:
———————————————-
🥗 Pressure cook soaked Peas , Potato, turmeric powder,cloves and salt for 3 whistles and mash it well. keep it aside..
🥗 Heat oil in a pan, sauté onion, tomato, mint and coriander leaves for few more minutes. Blend it to a smooth paste.set aside.
🥗 Heat oil in a pan, add fennel powder and ginger garlic paste. Saute for 2 - 3 seconds.
🥗 Now Pour mashed peas potato mixture and salt. Mix well and let it boil for 5 minutes.
🥗 Now add 1cup of water , Chilli powder, coriander powder, and pepper powder. Cover and simmer for 10 minutes or until the raw smells goes off.
🥗 Masala gravy is ready .

 

To assemble Masala poori Chaat:
—————————————-————
🥗 Crush the poori's on Plate.
🥗 Pour warm peas masala gravy.
🥗 Top it off with chopped onion, grated carrot, boondi and Sev.
🥗 Now Sprinkle the sweet tamarind chutney and coriander mint chutney.
🥗 Finally garnish with chopped Coriander leaves and Serve immediately.

  

Chicken Keema puffs

Ingredients :
🥐 Puff pastry sheets (available in the grocery store), 3sheets , frozen
🥐Chicken keema -1cup
🥐Tomato-1
🥐Cumin seeds-1tsp
🥐Curry leaves, chopped-few
🥐Green chilies -3
🥐Onion- 1
🥐Salt as required
🥐Ginger garlic paste- 1tsp
🥐Coriander powder- 1tsp
🥐Red chili powder (or to taste) - 1tsp
🥐Turmeric powder-1/4 tsp
🥐Cilantro chopped-few
🥐Spices (cinnamon sticks) -1

  

Method:
To prepare chicken keema filling:-
🥐Heat 2 tsp of oil in a pan, add cumin seeds , cinnamon sticks and let them splutter then add chopped curry leaves, onion, tomato, green chilli, and salt and cook for 3 or  4 minutes.
🥐Add the ginger garlic paste,coriander powder,red chili powder and turmeric to the pan.  Stir and cook for 2 minutes.
🥐And add chicken keema and cilantro and stir until cooked it well. Set aside.
For baking puffs:-
🥐Take Puff pastry sheets, and cut it like a rectangles.
🥐 Place 2 to 3 tablespoons of the stuffing in center. Brush the edges with water.
🥐Then join and lightly press the edges of each puff. Make sure they are sealed well.
🥐place all the puffs on a baking sheet.
 🥐Bake in a 350f oven, for 25 minutes or till puff pastry is golden brown.

   

Onion Bonda

 

 

  

Ingredients
* 2 sliced onions
* 3 finely chopped green chillies
* 1/2 inch ginger finely chopped
* 2 tsp curry leaves
* 3 tbsp gram flour(besan)
* 2 tbsp rice flour
* 1/2 tsp fennel powder
* 1/4 tsp of turmeric powder
* 1 tbsp of red chili powder
* To taste salt
* As needed oil to deep fry

* 

Instructions:- 

* Mix all the ingredients well together, prepare dough adding little water, make round balls and deep fry them on medium flame .

 

* Your crispy tasty onion bonda is ready to serve.

  

  

 

Onion Pakoda (Street food Style )

Crispy and crunchy onion Pakoda

These pakoda will taste amazing with hot cup of tea on rainy days/Winter days . Mostly we bought this in India at street shops. My husband’s favorite snack. Tried it at home , it came out almost similar to street style. When I started making it , I thought finally it will come out like usual onion pakora 🤣...

Recipe ✍🏻
Ingredients :-
✔️Besan/gram flour - 2 cups
✔️Rice flour - 1 cup
✔️Onion, thinly sliced - 1/2 cup
✔️Curry leaves , finely chopped- 1/4 cup
✔️Ginger, minced - 1 tbsp
✔️Green chilli , finely chopped- 1tsp
✔️Fennel powder- 1 tbsp
✔️Red chilli powder- 1 tsp
✔️Ghee - 2tbsp
✔️Salt to taste
✔️ Oil for deep fry

 

 

Preparations:-
✔️In a large mixing bowl, add rice flour and besan. Mix it well.
✔️Add sliced onion, ginger, green chili, curry leaves , fennel powder, red chilli powder, warm ghee and salt. Mix well or until to form a crumbly textured flour.
✔️Adding warm ghee or butter into the mixture makes it more crunchy .
✔️ Slowly add water (use less water) as you knead and form a stiff dough. It should look like a thick dough, ( for example chapati dough/Murukku dough/iddiyappam dough ) but not too sticky.
✔️ Meanwhile heat oil in a wok/kadai.
✔️When its ready, drop little portions in the hot oil and fry until golden brown.
✔️Drain excess fat in a paper towel.
✔️Cool completely and then store in air-tight box for up to a week.