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.

Spicy Seeyam

Evening Snacks

Ingredients:


Idly batter – 2 cups

Channa dal – 1 tbl spn soaked for 20 mins

Red chilli powder – 2 tbl spoon

Salt – as per taste

Hing – ½ spoon

Baking soda – 1 pinch

Mustard seeds – ½ spoon

Oil – for deep fry

Preparation:


In idly batter add hing, soaked channa dal, salt, red chilli powder and baking soda mix well.

Then temper mustard oil and pour on idly batter mix.

Heat a wide pan add oil heat it.

In a ladle take the mixed batter and pour it in hot oil and fry it.

Serve with coconut chutney.

Kumbakonam Kadappa (Gravy)

Ingredients:

Yellow moong dhal - 3 table spoon (boiled)

Potato – 2 (boiled)

Turmeric powder – 1 spoon

Oil - as req

Salt - as per taste

Onion -1 big sliced

Tomato – 1

Curry leaves – few

To temper:

urud dhal – ½ spoon

mustard seeds – ½ spoon

Bay leaves – 1

Cardamom – 2

Star anise – 1

Cloves – 2

Kalpasi (black stone flower) – 1 or 2

Cinnamon - 2

To grind:

Fennel seeds- ½ spoon

Poppy seeds- 1 spoon (soak it in  water for 30 mins)

Grated coconut – 4 tbl spoons

Roasted gram dhal – 1 spoon

Green chilli – 3 to 5

Garlic - 2 num

Preparation:

v Boil moong dhal with 1 spoon of turmeric powder for 2 whistles.

v Boil potatoes and crumble it by using your hands.

v Grind fresh grated coconut, fennel seeds, green chillies, roasted gram dhal, soaked poppy seeds and garlic to fine thick paste.

v Heat a pan add oil, then temper with mustard, urud dhal.

v Then add bay leaf, star anise, Cinnamon, kalpasi, cardamom, cloves sauté it for 5 secs.

v Add onion and curry leaves cook it for 2 mins, then add tomato cook for 2 mins.

v Then add boiled moong dhal and boiled potato mix well boil it for few secs, then add grinded paste mix well and add salt cook for a min, then add required water (not too much) boil it well stir often .

v Serve with hot idly, dosa, poori, chapathi.

POTATO MASALA WITH PUFFED PURI / ALOO MASALA WITH PURI

Ingredients:

1. Boiled potato- 3
2. Sliced onion- 2
3. Green chilli sliced- 2 or 3
4. Salt- as per taste
5. Turmeric powder- ½ spoons
6. Oil-5 table spoon
7. Oil – for deep frying
8. Wheat flour-2 cups
9. Sooji- 1 spoon
10. Curry leaves- few
11. Mustard seeds- ½ spoon
12. Soaked channa dhal- 1 spoon 

Preparation:

Puri:

• In a bowl add wheat flour, salt, sooji mix all together.
• Add little water and knead well, make soft and thick tight dough
• Don’t add too much of water while kneading. Rest it for 10 mins,
• Then take small balls of wheat dough then roll and spread flat, puri should be little thick so don’t spread it too wide and flat.
• Then heat a pan add oil; deep fry the puri one by one.

Potato masala:

• Heat oil in a wide pan
• Add mustard seeds let it crack then add channa dhal sauté for 5 secs, then add green chilies, onion, curry leaves one by one sauté well till onion becomes transparent .
• Then add salt and turmeric powder mix it for a sec.
• Add potato in and mash it here and there, mix well and pour required water not too much.
• Mix all and let it boil for 3 mins, stir often. serve with puri, chapathi, roti.