Pav Bhaji

Ingredients:

Pav bun – 6

Onion – 2 chopped

Tomato – 3 boil, peel & paste it

Potato – 3 – 4 boiled

Dry peas – soaked overnight & boil it

Butter – 150 gm

Pav bhaji masala – 2 tblspn

Chilli powder – ½ spn

Kasuri methi – ½ spn

Salt – as per taste

Ginger garlic paste – 1 tbl spn

Lemon – 1

Coriander leaves – few

Preparation:

Boil potato and peas keep aside.

Heat pan add 3 tbl spoons of butter let it melt, add onion, sauté it.

Add ginger garlic paste cook till raw smell goes. Add tomato paste cook till oil separate.

Add pav bhaji masala, salt and chilli powder mix well. Then add boiled peas and potato mash well and required water, cook for 3 mins .

Add kasuri methi mix it. When oil separates switch off the flame. Sprinkle chopped onion and coriander leaves.

Heat a dosa tawa add some butter place pav bun. Cook for 15 secs both side.

Serve with lemon wedges, butter and some chopped onion.

Tomato Rice

Ingredients:

Seeraga samba rice – 1/2kg

Onion – 1 big sliced

Mint leaves – few

Coriander leaves – few

Green chilli – 2 or 3

Ghee –30 ml

Oil – 15 ml

Salt – as per taste

To grind 1:

Tomato – 8

To grind 2:

Mint leaves – ½ cup

Coriander leaves – ½ cup

To grind 3:

Ginger – 6 pieces

Garlic – 6 pieces

Green chilli – 3

To temper:

Bay leaves – 2

Cinnamon – 4

Cardamom – 4

Stone flower – 2

Star anise – 3

Cloves – 3

Fennel seeds – ½ tspn

Preparation:

Grind tomatoes & keep aside, grind mint, coriander leaves & keep aside, grind ginger, garlic, green chilies keep aside.

Heat cooker add ghee & oil, add tempering spices , then add green chilli, onion sauté well, then add mint & coriander leaves sauté for 30 secs.

Pour ginger garlic chilli paste sauté till raw smell goes. Add salt, tomato paste & mint coriander paste mix well . boil for 2 mins.

Add rice mix it well , add 600 ml water. Boil it till water reduces. close and cook it . 1 whistle in full flame and 3 mins in slow flame. Open and mix .

Serve with onion raita or with any gravy.

Hotel Style Salna

Ingredients:

Peas – ½ cup soaked overnight & boiled

Onion – 1

Tomato – 2

Green chilli – 1 or 2

Mint leaves – ½ cup

Coriander leaves – ½ cup

Red chilli powder – 2 spns

Turmeric powder – ½ spn

Coriander powder – 1 tbl spn

Fennel powder – 1 spn

Oil – 200 ml

Salt – as per taste

Ginger garlic paste – 2 tbl spn

To temper:

Bay leaf – 1 or 2

Cinnamon – 3

Cloves – 3

Cardamom – 3

Star anise – 2

Stone flower – 3

Fennel seeds – ½ spn

To grind:

Coconut – ½ cup

Cashew nuts – 15

Poppy seeds – 1 spn soaked for 30 mins

Preparation:
Heat oil in cooker, add tempering spices.

Add onion and green chilli sauté well. Then add ginger garlic paste cook till raw smell goes off.

Add chopped tomatoes and cook until mushy. Add mint & coriander leaves mix and cook.

Add boiled peas mix all well. Add salt, turmeric, fennel, coriander and red chilli powders mix well and add some water let it boil and cover it. Cook for 1 whistle and in slow flame 2 mins.

Open the cooker and heat again while boiling add coconut cashew paste. Let it boil, slow the flame and cook till oil separates or for 20 mins. Stir occasionally

Serve with parotta, roti and chapathi.