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.  

Puneri Misal Pav - Spicy

Serves 4-5

Preparation Time : 10 mins
Cooking Time : 15-20 mins

Ingredients :
Sprouted Pulses - 1 Cup.
Large Onion - 1 Nos.
Medium Size Tomato - 1 Nos.
Green Chilli - 3-4 Nos.
Garlic - 5-6 cloves.
Curry Leaves (optional) - 5-6 Nos.
Mutton Masala - 2 Tbs.
Red Chilli Powder - as per taste
Chiwda Mixture of your choice.
Coriander leaves.
Lemon wedges.
Oil
Salt
Water

Method :
1) Roughly chop onion, tomato, green chillies. Mince garlic.
2) Heat oil in a pan. Add onion, garlic, curry leaves, chillies. Cook till onion is translucent.
3) Add tomatoes, salt, chilli powder (i usually add 2 tsp, i like it spicy), mutton masala. Cook for 5-7 minutes till tomatoes are cooked and oil starts to separate.
4) Add sprouts. Add 3 glasses of water. Check seasoning. Cook till spouts are nicely cooked.
5) Garnish with chopped onions, coriander leaves, chiwda and serve hot with pav or bread and lemon wedges.

Tips :
1) Mix pulses will be more nutritious.
2) Instead of mutton masala you can use garam masala.

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.

Egg and Mayo Paratha

Serves 2

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

Ingredients :
Wheat Flour - 1.5 Cups.
Fresh Eggs - 4 Nos.
Mayonnaise - 2 Tbsp.
Oil (for frying)
Salt
Black Pepper Powder
Water


Method :
1) Hard boil eggs.
2) Meanwhile knead the dough with 1.5 cups of wheat flour and retain the rest for later. Leave it covered with wet cloth for sometime.
3) Peel and mash eggs. Add mayonnaise, salt, black pepper powder as per taste.
4) Divide dough in small equal balls such that you have them in pairs. (two balls will be required for one paratha ).
5) With a rollin pin flatten the both balls in rotis of equal diameter. Place the egg and mayo mixture in centre of one roti and spread around leaving some gap at the edges. Place the other roti on top of it. Now fold the edges from first roti over the second to seal the paratha. Dab some water on the edges to seal if required. Once sealed roll the paratha and flatten it a bit more. Transfer it to a tawa and cook from both sides till cripsy and brown.
6) Repeat step 5 and make more paratha. Serve hot with dahi, ketchup or salsa.

Tips :
1) For perfect boiled eggs, heat water to a temperature when it just starts to boil. Add eggs, and cook for exactly 5 min. Remove from stove and cover with a lid and leave it standing for another 10 mins.
2) For crispier parathas add a teaspoon of oil while kneading the dough.
3) If you like it spicy spread some green chutney before spreading the filling.