Perfect Pav Bhaji - Easiest and Foolproof

Serves 3-4

Preparation Time : 15- 20 mins
Cooking Time : 15-20 mins

Ingredients :
Medium Potato - 2 Nos.
Capsicum Medium - 1 or 2  Nos. (appx 250 gms)
Small Cauliflower - 1 or 2 Tsp. (appx 250gms)
Tomatoes Medium - 1 Nos.
Onion - 1 Nos.
Garlic Cloves - 6-7 Nos.
Green Peas - 1 cup.
Oil - 1 Tsp.
Red Chilli Powder - 1 Tsp.
Pav Bhaji Masala (Everest) - 3 Tsp.
Lemon Juice - 1 tbsp.
Butter
Salt
Water

Method :
1) Wash, peel and grate potatoes. Finely chop onion, tomatoes, capsicum, cauliflower. Mash garlic cloves in a fine paste.
2) Heat oil in a cooker. Add garlic, onion, tomatoes, red chilli powder, pav bhaji masala, salt. Cook for 2-3 minutes.
3) Add all the other vegetables and mix well. Add 1 glass of water. Close the cooker lid and cook for 10-15 mins or till all the vegetables become soft and mushy. Mash with a masher or using a churner (ravi)
4) Add a blob of butter and lemon juice. Add peas, and cook for 2-3 minutes. Serve hot with pav, bread topped with finely cut onions and lemon wedge.

Tips :
1) You can also add grated vegetables like carrot and cabbage to add more nutritional value to the bhaji.
2) Add butter to oil during tadka for more taste.  

Eggless Whole Wheat Pita Bread - Without Oven

Serves 5-6

Preparation Time : 1.5- 2 hrs
Cooking Time : 5-10 mins

Ingredients :
Wheat Flour - 2 Cups.
Dry Yeast - 1.5 Tsp.
Sugar - 0.5 Tsp.
Oil - 1 Tsp.
Salt
Water

Method :
1) Add yeast, sugar and 1 tsp of flour to 1 cup warm water. Let it sit till yeast is active
2) Sift the flour in a bowl. Add the yeast mixture and oil. Knead into a soft mixture.
3) Grease the bowl and dough. Cover and let the dough sit till it rises and doubles in size. (This might take two hours or less)
4) Knead the dough softly and divide in 8 equal portions. Flatten the each portion in a 3-4 inch round shape. Let these breads sit for another 30 minutes.
5) Pre-heat a pan. Grease with a little oil. Place the bread on the pan and cook for 2-3 minutes till both sides develop brown spots and bread is puffed with air.
6) Cut the bread in half and open like pockets. Fill these with salads, falafel, flitters, sauces of your choice and serve.

Yogurt Mint Dip Sauce

Serves 10

Preparation Time : 5 mins

Ingredients :
Yogurt - 2/3 Cup.
Garlic Cloves - 1-2 Nos. (Finely Chopped)
Mint Leaves (Finely Chopped) - 1.5 Tsp.
Salt


Method :
1) Beat yogurt thoroughly till it becomes smooth.
2) Combine yogurt, garlic, mint leaves and salt. Mix Well.
3) Adjust seasoning. Serve as a dip along with potato wedges, fries, fresh cucumber sticks or salads, etc

Tips :
1) For better result and healthy option, use greek yogurt.

Zero Oil - Chicken 65 - Air fryer

Serves 3

Preparation Time : 6 hours
Cooking Time : 10-15 mins

Ingredients :
Chicken breasts - 500 gms.
Chillies - 2 Nos. (Slit and cut in pieces)
Curry Leaves - 5-6 leaves.
Ginger Garlic Paste - 1 Tsp.
Egg white - 2 Tsp.
Chicken 65 Masala - 25 gms.
Oil - 1/2 tsp.
Salt


Method :
1) Cut chicken breasts in cubes. Put in a vessel. Add ginger garlic paste and mix well.
2) Rub chicken 65 masala on the chicken.
3) Add egg white. Mix thoroughly till all pieces are coated with masala and egg white.
4) Cover the vessel with cling film or just a lid to prevent it from drying too much and leave it in fridge for 6 hours to marinade.
5) Remove from fridge and add 1/2 tsp of oil. Mix well.
6) Preheat air-fryer to 180 deg. C for 5 min.
7) After preheat is complete, add chicken to air frying container and cook for 4 mins.
8) Remove the container, stir chicken and cook again for 4 mins.
9) Add curry leaves and chillies to the chicken, mix well, cook for 2 more minutes. Serve hot with Szechwan sauce.

Tips :
1) For bigger pieces of chicken cook at 200 deg. C for smaller pieces cook for 180 deg. C

Tasty Healthy Chat - Rich in Fibre

Serves 3

Preparation Time : 10 mins
Cooking Time : 20-25 mins

Ingredients :

Elephant Foot Yam (Suran) - 500 gms.
Tamarind - 1/2 Cup.

Chat Masala
Oil (for deep frying)
Salt / Rock Salt
Water


Method :
1) Peel the yam and cut in four big pieces.
2) Take 500 ml of water. Add tamarind and salt to it. Add yam pieces and bring it to boil. Cook till yam is soft.
3) Once cooked, remove yam from water, rinse with cold water and leave it to cool.
4) After yam is cooled, cut in small bit-sized cubes.
5) Heat oil in a pan. Deep fry yam pieces till golden brown. Remove on a paper towel.
6) Sprinkle chat masala and salt as per taste. Serve hot.

Carrot Curry

Serves 3

Preparation Time : 15 mins
Cooking Time : 15-20 mins

Ingredients :
Medium Size Carrots - 4-5 Nos.
Medium Size Tomato - 1 Nos.
Large Onion - 2 Nos.
Ginger Garlic Paste - 1 Tsp.
Curd - 1cup
Garam Masala - 1 Tsp.
Cumin Powder - 1 Tsp.
Coriander Powder - 1 Tsp.
Red Chilli Powder - as per taste
Oil
Salt
Water


Method :
1) Wash, peel and cut carrots in baton or jardinaire (thicker and longer pieces) style.
2) Blend onions in a food processor to a thick paste. Roughly chop tomatoes
3) Heat oil in a pan. Add onion paste and ginger-garlic paste and cook till onions turn pink.
4) Add tomatoes, garam masala, cumin and coriander powder, chilli powder and salt. Cook for 2-3 minutes.
5) Add carrots and some water. Cover and cook till carrots are soft. Add some more water if required but not too much.
6) Beat the curd and make it smooth. Add it to the curry. Adjust seasoning if required. Cook for 4-5 minutes. Serve hot with parathas or rotis.

Tips :
1) Carrots can be replaced with paneer, babycorn, cauliflower, potatoes.
2) Blanching vegetables can reduce the nutrition content. Hence try to use carrots directly.
3) Refer video below to understand jardiniere style of cutting carrots.

Quick Aloo Curry

Serves 3

Preparation Time : 5 mins
Cooking Time : 15-20 mins

Ingredients :
Medium Size Potato - 1 Nos.
Medium Size Capsicum - 1 Nos.
Medium Size Tomato - 1 Nos.
Large Onion - 1 Nos.
Ginger Garlic Paste - 1 Tsp.
Chicken 65 Masala - 25 gms.
Oil
Salt
Water


Method :
1) Cut potatoes, capsicum, tomato, onion in cubes.
2) Heat oil in a pan. Add onions, ginger-garlic paste and cook till onions are translucent.
3) Add tomatoes and capsicum. Cook for 1-2 minutes.
4) Add potatoes and mix all vegetables well.
5) Add Chicken 65 masala. Mix well. Add 1 glass full of water and mix everything well. Add salt if required. ( Some masalas might not have salt in them.)
The sauce tends to thicken as it cooks because of cornflour in the masala. If you like a thinner sauce you may add a little more water and adjust consistency.
6) Check for seasoning and adjust if required.
7) Cook till potatoes are soft. Serve hot with parathas or chapatis.

Tips :
1) To make it even quicker, pressure cook till 1 whistle or pre-cook potatoes.
2) Potatoes can be replaced with paneer, babycorn, cauliflower.