Pav bhaji

What you need

For Pav

3 1/2 cups all purpose flour
1 1/4 cup milk,warmed for a min. in microwave
1 tbsp salt
2 tbsp sugar
2 1/2 tbsp yeast
3 tbsp olive oil

For Bhaji

1 cauliflower, washed and cut into florets
1/2 cup frozen peas
1 medium potato,peeled and diced into cubes
1 medium carrot,diced
4 tomatoes,cubed
1 green pepper,finely chopped
1 large onion,finely chopped
1 inch ginger,peeled and grated
6 garlic cloves,grated
2 tbsp kasuri methi,crushed
1/4 cup cilantro,finely chopped
juice of a lemon
4 tbsp Everest pav bhaji masala
4 tbsp kashmiri chili powder
2 tbsp coriander-cumin powder
4 tbsp oil
4 tbsp butter
1 tbsp ghee
salt to taste

Butter to roast pav while serving


What you need to do

For the pav:

• In a large plate,take 3 cups of flour,salt,sugar,and yeast and mix well.
• Make a well in the middle and add the warm milk.
• Make a dough and knead it for 10 mins.Use the left over flour if the dough is very sticky.
• Now add the olive oil and again knead the dough for 5 more mins until it absorbs all the oil.
• Cover and let the dough rest for 1 hr.
• After an hour,the dough must have risen.Punch it down and knead the dough for a min.
• Grease a square cake tin with oil.Shape dough in balls and place them 1 inch apart in the cake tin.Brush the top of these balls with oil.Cover and let it rise for 2 hours.
• Preheat the oven to 375 deg F and place the oven rack at the lowest position.(closer to the heating source).Place the cake tin and bake for 20-22 mins.
• Remove from the oven.Brush the pavs with oil.Cover and let it sit aside for 15 mins.

For the Bhaji

• In a pressure cooker,heat 2 tbsp oil and add 1 tbsp pav bhaji masala and 1 tsp salt and mix.
• Add potato,peas,tomatoes,carrots,and cauliflower florets and give it a good mix and saute for a min.
• Add 1 cup water and pressure cook for 4 whistles.Once the pressure cooker is cooled,open and mash the ingredients with a potato masher.
• In a kadhai,heat 2 tbsp of oil and 4 tbsp butter.Add the onion,ginger,garlic,and green pepper and cook on high flame for 3-4 mins.
• Now add 3 tbsp pav bhaji masala,coriander-cumin powder,2 tbsp cilantro,kasuri methi,kashmiri chili powder,salt and cook for 2 mins.
• Add 1/4 cup water and bring it to a boil.Add the mashed vegetables and combine well.Let it cook for 2-3 mins.At this stage use the potato masher to mash everything again.
• Add water and adjust the consistency.Bring it to a boil.
• Finally,add ghee,lemon juice,and cilantro and mix well.

Tip:Taste best if pav bhaji is prepared atleast 2 hours before serving.

When ready to serve:

Cut the pavs in the middle(horizontally).Heat the tawa and add 1 tsp butter and roast the pav until light golden.Similarly,prepare all the pavs and serve with hot bhaji,lemon wedge,and some finely chopped onion.

Gatte ki sabji

What you need 

2 cup besan
1 tsp turmeric
1 tbsp kasuri methi crushed
2 tbsp dhania powder
2 tsp chili powder
salt
4 tsp oil/ghee
3/4 cup + 2 tbsp curd
2-3 green chilies chopped
10 curry leaves
1/4 tsp garam masala
1/4 cup chopped cilantro

What you need to do

• In a bowl,add besan,1/2 tsp turmeric,1/2 tsp dhaniya powder,1/2 tsp chili powder,salt,kasuri methi,oil,and 2 tbsp curd and make a dough.Divide the into 4 balls and elongate the ball to make them like long cylinders.
• Boil 4 cups of water,add 1/2 tsp oil and place the cylinders and cook for 10-12 mins or until they float at the top.
• Cool and cut into small pieces and place them in the same water they were cooked.
• When making the sabji,separate the gatte from the water.In the water,add chili powder,turmeric,dhaniya powder, and salt.
• Heat 4 tbsp ghee,add jeera,hing,curry leaves,green chillies,and then add just the water in which gatte were cooked and cook on simmer for 10 mins.
• Now add 3/4 cup beaten curd and mix well.When it comes to a boil,gently add the gatte and simmer for 7-8 mins.Switch off the heat.
• Garnish with garam masala and cilantro.Serve hot.

Dal bati

What you will need

For the dal
3/4 cup skinned moong dal
1/4 cup moong dal
1/2 cup channa dal
1/2 cup urad dal
3-4 green chillies
15 curry leaves
2 cloves
1 inch cinnamon stick
1 1/2 inch ginger, chopped
1 tsp turmeric powder
3 tbsp ghee
3/4 tsp hing
1 green elachi
1 tsp mustard seeds
1 tsp jeera
1 tbsp crushed coriander seeds
1/4 cup chopped cilantro
salt to taste

For bati

2 cups atta
1/2 cup fine sooji
1/3 cup melted ghee
1 tbsp ajwain,crushed
1/2 tsp turmeric
1/8 tsp baking soda
salt
warm water


What you need to do

For dal

• Soak the dals for atleast 4 hours.In a pressure cooker,add the dals,salt,and turmeric,4 cups of water and 1 tsp oil and cook for 4-5 whistles.Once cooled,open the pressure cooker and mix the dals well.
• Grind 10 curry leaves,green chilies,ginger,cloves, and cinnamon to a coarse paste.
• In a kadhai,heat ghee.Add the mustard seeds,jeera,coriander seeds,5 curry leaves,elaichi,hing,green chilies paste and cook for 3-4 mins.Add the cooked dal and 1 cup water.Cover and simmer for 10 mins.Check the salt and dal consistency and adjust accordingly.
• Switch off the heat.Garnish with cilantro.

For bati

• In a large bowl,take the wheat flour,sooji,ajwain,salt,baking soda,ghee and mix well till the ghee is incorporated well.Add warm water and make a medium stiff dough.
• Divide the dough in 10 ball.Make a dent with your thumb in the middle of each ball.
• Line the batis on a greased cookie sheet.
• Preheat the oven to 320 F and bake the batis for 25 mins,then turn them and bake again for 25 mins.
• Remove from the oven and dip them in ghee and set aside.
• Serve with dal.

Tamarind rice

What you need

Masala powder
1 tsp chana dal
1 tsp urad dal
1/4 tsp fenugreek seeds
1 tsp sesame seeds
2 tsp coriander seeds
1 tsp re chili powder
1/4 tsp asafoetida
1/4 tsp black pepper powder

Tamarind mix: 1 lemon size Tamarind ball Water 3 tbsp Ginger oil 1 tsp Mustard seeds 1 tsp chana dal 1 tsp urad dal 1/4 cup peanuts 3 Red chili 1/4 tsp asafoetida powder 2 sprig curry leaves 1/2 tsp turmeric powder 1 tbsp jaggery Cooked rice made with 1 cup raw rice

What you need to do

• Take a saucepan, add chana dal, urad dal, fenugreek seeds, sesame seeds, and coriander seeds. Dry roast till you get golden brown color. Keep the flame on medium.
• Turn off the heat and mix with asafoetida powder,pepper powder,and chili powder.Let it cool and grind it to a fine powder.
• Soak 1 ball of tamarind in 2 cups of water for an hour and mash it well with water and strain it to remove the pulp.
• Take a pan, add ginger oil. Temper the ingredients - mustard seeds, chana dal, urad dal,peanuts, red chili, ]asafoetida powder, few curry leaves, and turmeric powder. Mix well.
• Pour tamarind puree into the pan. Boil this on a medium flame for 10 minutes till it thickens.
• Season it with salt,jaggery and ground masala powder.
• Boil it on medium-low flame for 10 minutes till the oil separates.Keep on low flame for 5 minutes and turn off the heat.Tamarind mix is done.
• Add the mix to warm cooked rice and mix well.Set aside for at least 1 hour before serving.

Karanji

What you need 

filling
1 cup coconut powder
3/4 cup powdered jaggery
5-6 cardamom pods
1/4 cup almonds
1/4 cup cashews
1/4 cup golden raisins
1 tbsp poppy seeds

Outer cover
1 cup all purpose flour
2 tbsp sooji
2 tbsp hot oil
1/8 tsp salt
water to knead the dough

oil to fry

What you need to do

• In a pan roast the poppy seeds for 30 secs on medium low heat.
• Grind coconut powder,jaggery,cardamom seeds,almonds,cashews,raisins,and poppy seeds to a coarse powder.
• In a bowl,take the flour,sooji,salt and hot oil and mix well.Add water and make a smooth dough.Set aside for 20-30 mins.
• Make small ball of the dough and roll in to small puri.Add the filling and the center and seal the edges to form a semi circle.You can apply water or milk at the edge of the rolled dough to seal it better.
• Drop the karanji in hot oil and fry on medium heat until light golden.
• Once cooled store in airtight container.

Shankarpali

What you will need

3 cups All purpose flour
1 cup fine sooji
1 cup sugar
1 1/2 tsp vanilla
1/4 tsp salt
7-8 tbsp warm milk
4 tbsp ghee
oil to deep fry

What you need to do

• Grind the sugar to powder.In a bowl,add all purpose flour,sooji,sugar,vanilla,and salt.Mix well.
• Heat ghee until hot and add to the flour.Mix well until you get a bread crumbs like texture.
• Add milk and make a firm dough.Set aside for 30 mins.
• Make golf size ball of the dough and roll it to 1 cm thick roti.
• Heat oil to deep fry.
• Cut small squares and fry in oil in small batches.Drop the squares in hot oil and then lower the heat to medium and fry until golden.
• Cool and store in airtight container.

Chakli

What do you need

3 cup rice flour
1 1/2 cup besan
8 tbsp oil (1/2 cup)
1 3/4 cup water
3/4 tsp turmeric powder
1 1/2 tsp ajwain seeds,crushed
1 tsp cumin powder
1 tsp red chili powder
1/2 tsp asafoetida
3 tbsp white sesame seeds
oil to deep fry
salt as per taste

What you need to do

• In a bowl,add rice flour,besan,turmeric,ajwain,cumin seeds,sesame seeds,chili powder,asafoetida,and salt.Mix well.
• Heat the oil in a small pan until hot.Add the hot oil to the flour mix and mix well to form a breadcrumbs like texture.
• Boil water and add it in small quantity to the mix and make a firm dough.Set aside for 30 mins.
• Heat oil to deep fry.Divide the dough in small portions and place in the chakli maker and make chaklis.
• Drop the chaklis in hot oil and lower the heat to medium and fry until golden.
• Once cooled store it in an airtight container.

Stuffed Matar Paratha

What you will need

 For the dough

2 cups whole wheat flour+some for dusting
1 tsp salt
1 tbsp ajwain,crushed
1 tbsp oil
water to knead the dough

For the stuffing

2 cups matar(frozen peas,thawed)
1 tbsp ginger,garlic,and green chilli paste
1 tsp jeera
1 tsp chilli powder
1 tbsp coriander powder
2 tbsp besan
salt
oil as needed

What you need to do

• Take all the ingredients to make the dough and using enough water knead a soft dough.
• Pulse the thawed green peas in the food processor to make a coarse paste.
• In a pan take 1 tbsp oil.When hot, add jeera,ginger-garlic-chilli paste ,and saute for a minute.
• Add the besan and saute for another minute.
• Add the chilli powder,coriander powder,salt, and the peas.
• Cover and cook for 2 mins.
• Remove the lid and cook till the mixture is dry.Set aside to cool.Divide this mixture in 8 balls.
• Heat the skillet on medium high heat.Make 8 balls of the dough and flatten them.
• Take one ball of the dough and roll it to a small circle about 6 cm in diameter. Place a ball of the mixture and bring the ends together.Pinch off any extra dough.
• Flatten this ball between your palms and dip it in the dry flour and roll the parathas.
• Place the parathas on the skillet.After 30 secs flip and apply oil and cook for 30 secs.Again flip, add oil and cook for another 30 secs.
• Serve hot with raita.

Buttery Vanilla cookies

What you need

1 1/2 sticks room temperature unsalted butter
2 cups +1 tbsp all purpose flour
1/4 tsp baking soda
1 tsp good quality vanilla
1/3 cup sugar
1/8 tsp salt

What you need to do

• Beat the butter,sugar,vanilla,baking soda,and soda until creamy.
• Slowly add in the flour in batches and fold until the dough comes together.
• Make small balls and lightly flatten between your palms and place on the baking tray 2 inches apart.
• Place the tray in the freezer for 20 mins.
• Preheat the oven to 350 degree F and bake the cookies for 22 mins.
• Let the cookies cool and store in an air tight container.

Variations

• Add lemon/orange zest to the dough.
• Sprinkle sugar on the top of the cookies before baking.

Peda modak

What you need

2 cups milk powder
14 oz can condensed milk
2 tbsp ghee
1 tsp cardamom powder
10 saffron strands mixed with a tbsp of warm milk

What you need to do

• Mix milk powder,condensed milk,and ghee in a glass bowl.Microwave for a minute.
• Add the saffron milk.Mix and microwave for another minute.
• Add cardamom powder and microwave for 30 secs.
• Mix well and microwave for 30 secs.
• Again mix and microwave for another 30 secs.The mixture should now leave the sides and if you roll a small around of mixture,it should hold the shape.
• Let the mixture cool enough to be handled easily.
• Take a small ball and smoothen it up between your palms so that it has no cracks.Shape in into modak using mold and set aside.

Note:

Microwaves vary and the mixture might need another minute to cook.

Raghavdas ladoo (Sooji coconut ladoo in sugar syrup)

What you will need:

1 cup fine sooji
1/2 cup fresh grated coconut
1 cup sugar
1 cup water
1 tsp cardamom powder
1/4 cup nuts/raisins to garnish,lightly toasted in 1/2 tsp ghee
2 tbsp ghee

What you need to do:

• Add ghee in a heavy bottomed kadhai and roast sooji on low flame for 10 mins.
• Add coconut and continue to roast for another 2-3 mins.
• In another pot,add sugar and one cup water and boil till u get one string consistency syrup.This is the most crucial step of this recipe.
• Add the syrup ,cardamom powder,and nuts to the sooji-coconut mixture.Mix and set aside covered for 30 mins.
• Grease your palms with ghee and take a golf ball sized mixture and shape it into small balls.You can garnish it with raisins.

Date Nuts Roll

What you will need

2 cups dates
1/4 cup black raisins
1/4 cup pistachios,crushed
1/4 cup almonds,crushed
1/4 cup pumpkin seeds/cashews,crushed
1/4 cup desiccated coconut powder
1 tsp cardamom powder
1 tbsp milk
1 tsp unsalted butter/ghee
aluminium foil

What you need to do

• If the dates are dry,soak them in warm water for 30 mins and then continue with the recipe.
• Take the date and milk in a blender and blend for a min.The mixture should be chunky.
• In a heavy bottomed pan,add the butter and when it melts add the date milk mixture and cook for 2-3 mins or till the moisture evaporates.
• Add the coconut,raisins,nuts, and cardamom powder and cook till the mixture leaves the sides and comes together like a ball.
• Transfer the mixture in a plate to cool for 5 mins.
• Lightly knead and shape the mixture in a log.
• Roll the log in a foil and refrigerate for 4 hours.
• After 4 hours,remove from the refrigerator and cut in discs about 1 cm thick.

Note:

You may add a tablespoon of sugar.

Methi thepla

What you need

• one bunch methi,finely chopped
• 1 tbsp ginger and green chili paste
• 1 tsp sesame seeds
• 1 tsp crushed carom seeds
• 1/2 tsp turmeric powder
• salt to taste
• 2 cups whole wheat flour
• 1/4 cup gram flour
• 2 tbsp oil

What you need to do

• Mix all the ingredients into a medium consistency dough.Make small golf sized balls.
• Roll a thepla and place it on a heated skillet.Apply 1/2 tsp oil on either side and cook.
• Serve hot with raita and pickle.

Masala Khichidi

What do we need

• 1/2 cup moong dal
• 1/2 cup sona masoori rice
• 1 tbsp ghee
• 1 tejpatta
• 1 inch cinnamon
• 2 cloves
• 1 tsp cumin seeds
• 1 tsp chili powder
• 1/2  tsp turmeric
• 2 tbsp Bedekar masale bhat masala
• salt to taste
• 1/4 cup carrots,chopped
• 1/4 cup beans,chopped
• 1/4 cup green peas
• 1/4 cup chopped cilantro

What you need to do

• Heat ghee in a pressure cooker.Add cumin seeds,cinnamon,cloves,and tejpatta and saute for couple of mins.
• Add the vegetables,salt,turmeric,chili powder,and Bedekar masala and saute for 4 mins.
• Add rice and dal. Saute for 5 mins.
• Add 2 cups of water.Pressure cook for 4 whistles.
• When the pressure release,open the cooker and garnish with cilantro.

Quick and Easy:Tindora fry

What you will need

1 lb tindora,ends removed and sliced lengthwise
1 tbsp oil
1 tsp mustard seeds
pinch of hing
1 tsp turmeric powder
1 tsp chili powder
1 tbsp coriander-cumin powder
salt to taste

What you need to do

• Heat oil in a heavy bottomed pan.When hot add mustard seeds and hing.
• After the mustard seeds splutter,add the turmeric,chili powder,coriander-cumin powder,and salt.Mix and cook for 30 secs.
• Add the sliced tindora,cover and cook for 15 mins on a medium low flame.Stir frequently.
• Serve hot with rice or roti.

Mushroom Masala

What you will need

1 packet mushroom,cleaned and chopped
1 medium onion,finely chopped
1 tbsp ginger garlic paste
1 large tomato,chopped
1/4 cream/coconut milk
cilantro for garnishing
2 tbsp oil

Spices:
1 tsp cinnamon powder
2 tbsp kasoori methi,crushed
1 tsp chili powder
1 tsp kashmiri mirch powder
1 tsp turmeric powder
1 tbsp coriander-cumin powder
salt as per taste

What you need to do

• Heat oil in a heavy bottomed pan.When warm, add cinnamon powder.Saute for 30 secs.
• Add the onions and some salt and cook till the onions are translucent.
• Now add the ginger garlic paste and cook for couple of mins until it's raw smell goes.
• Add in the tomato and cover and cook until it is mushy.
• Add the remaining spices and salt.Cover and cook till the mixture looses oil.
• Add in the mushrooms and cook covered for 10 mins or until the mushrooms are done.
• Add in the cream/coconut milk and again simmer for 5 mins.
• Turn off the heat and garnish with cilantro.
• Serve hot with rice or roti.