Pav Bhaji

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Pav-Bhaji

Ingredients:

5-6 kashmiri red chillies (whole dry)

4-5 Garlic Cloves

1 tsp cumin seeds [jeera]

½ Cup Onions (finely chopped)

¼ Cup Capsicum (chopped)

3 Cups Tomatoes (finely chopped)

1 ½ tbsp Pav bhaji masala

2 tsp Chilly powder

½ Cup Dry Green peas (soaked & Boiled)

1 ½ Cups Potatoes (boiled&peeled)

2 tbsp Coriander [dhania]( finely chopped)

Salt to taste

8 tbsp Butter

1 tbsp Oil

8-10 Pav (bread)

Papads

Method:

Soak the red chillies in warm water for at least an hour.  Drain the chillies, add the garlic and blend in a mixer till smooth, adding little water. Keep aside. Heat 2 tbsp butter and oil in a kadhai and add the cumin seeds. When the seeds splutter, add the chilly-garlic paste and sauté on a medium flame for 1 to 2 minutes. Add the onions and sauté for 3 to 4 minutes; now add the capsicum and sauté for 2 more minutes. Add the tomatoes and cook till they are done. Now add the salt, pav bhaji masala, chilly powder and cook for 2 minutes. Add the green peas ,potatoes and mash them with masher and mix well, add 1 cup of water and cook till it turns into slurry. Adjust the consistency and salt as per taste. Now Slit 2 pavs vertically and keep aside. Heat a non stick pan, add 2 tsp of butter and slit open the pavs and place on it. Cook on a medium flame till they turn light brown and crisp on both the sides. Sprinkle chopped coriander and add a tbsp of butter on the bhaji while serving. Serve Hot along with chopped onion,papad and Pav.

Gulab Jamun

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Gulab Jamun

Ingredients:

1 ½ Cup Mawa

¼ Cup Paneer(Cottage Cheese)

¼  tsp soda-bi-Carbonate

3 tbsp Maida(Flour)

2 Cups Sugar

2 Cups Water

¼ tsp Cardamom Powder

Ghee or Oil for Frying

Method:

Grate the mawa and mash the paneer and keep aside. Mix the two along with sods-bi-carb , Maida, Cardamom powder and little water to make a soft dough. Divide it into medium equal portions and shape them into balls. Prepare sugar syrup with sugar and 2 cups of water. Clear the syrup by removing the scum. Check the consistency of the syrup. Heat oil or Ghee in a kadai and deep fry the balls till they change colour to golden brown. Remove the fried balls and soak them in sugar syrup at least for 15-20 minutes. Serve them warm.

Rawa Besan Vadi

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Rava Besan Vadi

Ingredients :
1 1/2   cup besan (gram flour)
1/2     cup rava (Semolina)
1 3/4   cup sugar
3/4 - 1 cup water
1 1/2 tsp freshly ground cardamom powder
8 (7+1) tbsp ghee (clarified butter)
4 Almonds (finely Chopped)

2 tbsp Golden raisins (optional)

Directions :

Heat 7 tbsp of ghee in a heavy bottom deep pan on medium heat. Add besan and Keep on stirring continuously  for 7-8 mins. so that the besan is not burned and there is even browning.

Once besan is done and starts give out a delicious smell, transfer it to a plate to cool. Add 1 tbsp ghee to the pan and add rava stirring continuously for 5-6 mins. On low-medium heat till it turns golden. Transfer it to the plate.In a deep pan take sugar and add water so that sugar gets submerged. Stir it constantly on low-medium heat for about 8-10 mins. So that syrup starts getting sticky like honey. Now add the roasted rava and besan to the syrup. Remove any lumps and keep stirring for about 6-7 mins. Or till the mixture starts to thicken and leaves the sides of the pan. Check the consistency of the mixture, because it thickens when it cools.Now add cardamom powder, dried fruits and mix thoroughly. Transfer it to a greased plate & cut it into diamonds and leave it till it cools completely.

Grilled Jumbo Prawns with Chilly Garlic

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Grilled Jumbo Prawns with Chilly Garlic

Ingredients:

6 Jumbo Prawns

1½ tbsp Olive Oil

2 Flakes Garlic (minced)

Juice of ½Lemon

1 tsp Chilly Flakes

Freshly Ground Black Pepper

Sea Salt to taste

6 Wooden Skewers

Method:

Clean prawns thoroughly. Trim the whiskers & cut away the appendages. Slit open the prawns from the front & devein and keep aside. In a bowl mix olive oil, garlic, chilly flakes, black pepper, lemon juice and sea salt to taste. Now add the cleaned jumbo prawns and marinate for 30 minutes in refrigerator. Place the wooden skewer sticks in water and let them soak.  The sticks will need to absorb the water to keep them from burning on the grill. Thread the prawns on skewers and grill them for about 3-4 minutes on each side or until they are cooked throughout. Serve immediately.