Ingredients

• 8 pavs (squarish soft buns about 4″ x 5″ size)
• butter to shallow fry.

For Bhaji

• 1 capsicum chopped fine
• 2 onions chopped fine
• 2 tomatoes chopped fine
• 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
• 2 tbsp. butter
• 2 tsp. pavbhaji masala
• 1 1/2 tsp. chilli powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. sugar
• salt to taste
• 1 cup water (in which vegetables were boiled)
• 1/2 tsp. each ginger grated, garlic crushed
• juice of 1/2 lemon.

To Garnish

• 1 tbsp. coriander chopped
• 1 onion chopped
• small pieces of lemon

Method

• Pressure cook mixed vegetables and peas till well done.
• Mash them coarsely after draining.
• Heat butter in a pan.
• Add ginger-garlice, capsicum, onion, tomatoes.
• Fry for 2-3 minutes till very soft.
• Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
• Bring to boil.
• Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
• Add lemon juice, stir.
• Garnish with chopped coriander and a block of butter.
• For Pavs
  Slit pavs horizontally leaving one edge attached. (To open like a book).
  Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
  Serve hot with bhaji, a piece of lemon and chopped onion.

Making time : 30 mins. (excl. pressure cooking time)
Serve : 4 (2 pavs each)

Tags: bhaji, chaat

Ingredients:

• 2 large potatoes,cut like french fries
• 1/2 cup gram flour
• 1 tsp Cumin seed
• salt to taste
• 1/2 tsp red chilly powder
• oil for frying

Method:

• Cut potatoes in long and square shape then wash and drain all water.
• Put Gram flour, salt and chilly powder and cumin seeds in potatoes and mix with hands you can add one or two tbsp of water.
• Mix and wait for 10-15 minutes warm oil for frying in a pan and before frying again mix so that all paste is equally pasted on potatoes chips.
• Deep fry.
• Rich fries is ready to serve.
• Serve with steamed rice,fish or tea.
• Enjoy!

Tags: crispy, fries, potato, recipe, rich

Ingredients:

• 2 cups chickpea flour
• 1 cup water
• 1/2 cup plain yogurt
• 1 tsp baking soda
• 1 tsp green chili paste
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 1 tsp sugar(optional)
• 1/2 tsp yellow food color
• salt to taste

For Seasoning

• 2 tbsp coriander chopped
• 1tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 6-8 curry leaves ( optional)

Method:

• Put gram flour in a large bowl.
• Mix in yogurt, water and beat to a smooth paste.
• Leave aside to ferment for 4-5 hours.
• The mixture will increase in size.
• Add chili paste, ginger paste, garlic paste, salt to the batter.
• In a small bowl, mix baking soda  and 1 tbsp water.
• Heat the steamer or pressure cooker with about 1-1/2 cups water for steaming the dhokla.
• Add the baking soda mixture to the flour mixture and mix well.
• Pour immediately into flat greased vessel  or a cake tin.
• Steam for about 15 minutes.
• Do not place the weight if you are using pressure cooker.
• After 15 minutes, remove the lid and switch the stove off.
• Let cool for a few minutes.
• Cut into squares.

For Seasoning:

• Heat oil in a small pan then add mustard seeds, cumin seeds.
• When they stop spluttering, add curry leaves.
• Pour over dhokla squares and sprinkle chopped coriander.
• Serve hot or cold with green chutney or with tomato ketchup.
• Enjoy!

Tags: besan, dhokla, easy, indian recipes, instant, recipe, steamed snacks

Ingredients:

• 1 1/2 tsp salt
• 4 mushrooms
• 2 eggs beaten
• 1/4 tsp pepper
• 1 lb won ton skins
• 1/2 lb fresh prawns
• 1/2 lb chicken(mince)
• 8 water chestnuts finely chopped
• 2 stalks green onions finely chopped

 Method:

• The very first thing to do is shell and devein the prawns then mince them fine.
• Stem mushrooms and mince caps then mix with prawns, chicken(mince), water chestnuts, green onions, half of the beaten eggs and all of the seasonings.
• Place won ton squares on working surface so corners face up.
• Place 1 teaspoon filling in the center of each skin.
• Dip a little of the beaten egg onto the bottom corner and bring the top corner to meet bottom corner then press to seal.
• Moisten left corner and bring right corner to meet it then press to seal.
• This should give you a little bundle that looks kind of like a nurses hat.
• Heat 4 cups oil in wok and fry wrapped won ton until golden and turn over once.
• Drain the Fried Won Tons and serve hot with a dip of your choice.
• Enjoy your freshly made Fried Won Tons!

Tags: chinese fried won ton, fried wonton recipe, recipe

Ingredients:

• 1/2 cup dried mushrooms
• 1 each chicken breast, skin, split
• 1 each clove garlic, minced
• 1 tablespoon oil
• 1 can 16-oz bean sprouts, drained
• 2 cup small spinach leaves
• 1/2 cup green onion thin sliced
• 1/2 cup bamboo shoots, thin sliced
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon grated ginger root
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 12 each egg roll skins
• oil for deep-fat frying

Method:

• Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
• Chop chicken for filling. Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes.
• Add vegetables, stir-fry about 3 minutes more.
• Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
• Stir into chicken minture; cook and stir until thickened. Cool.
• Place egg roll skin with one point toward you. Spoon 1/4 cup filling diagonally across and just below center of skin.
• Fold bottom point of skin over filling; tuck point under filling.
• Fold side corners over, forming an envelope shape. Roll up.
• Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
• Drain on paper towels.

Tags: chicken and vegetable egg rolls, recipe