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.

Chicken Semi-Gravy

Ingredients: 

Chicken – ½ kg

Onion – 1 sliced

Oil – 100ml

Salt – as per taste

Red chilli powder – 1 tgblspn

Turmeric powder – ½ spn

Marinate chicken:

Chicken – ½ kg

Curd – 5 tblspn

Ginger garlic paste – 2 tbl spn

Salt – ½ tspn

To grind masala:

Dry red chilli – 6

Coriander seeds – 1tblspn

Fennel seeds – 1 spn

Cloves – 2

Cinnamon – 3

Cumin seeds – ½ spn

Pepper – ½ spn

Shallots – 5

To grind paste:

Coconut – 5 peaces

Cashew nuts – 10

Preparation:

Marinate chicken with curd and ginger garlic paste for 1 hour.

Heat a pan add 1 spoon of oil add dry red chilli, coriander seeds, cumin seeds, cinnamon, cloves, pepper and fennel seeds roast and grind as a paste, then add shallots and grind it again.

In mixer add coconut and cashew nuts and grind into fine paste.

Heat a wide pan add 100ml oil and add onion sauté well then add ginger garlic paste cook till raw smell goes off.

Then add the masala paste cook for 1 min then add salt and marinated chicken pieces, close the lid cook for 10 mins. (it will release some water cook in that water itself, if there is no water you can add some water).

Check taste often.

Add red chilli powder, turmeric powder mix and cook for till oil separates. Then add coconut cashew paste add some water if needs, cook till oil separates.

Serve with briyani , rice, chapathi.

served with biriyani

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.