Pav Bhaji Recipe

Pav Bhaji Recipe:

Pav Bhaji is one of the most popular Mumbai street food.Very easy to prepare and most delicious recipe.The vegetable that is usually added to Pav Bhaji is cauliflower, potatoes, carrots, peas, capsicum and french beans.You can also just make the bhaji with any of these veggie combinations.Depending on the quantity of these vegetables, the final taste of the pav bhaji will be  depend.In Pav Bhaji stalls and restaurants, they use dried green peas to the bhaji.If you can also use dried green peas,  then soak them overnight and cook them thoroughly.

Pav Bhaji Recipe

Time For Preparation:20 Minutes
Time for Cook:20 Minutes
Serves:3-4 Serving

Ingredients for Pav Bhaji:

Main ingredients for Bhaji:

1 to 1.5 chopped cauliflower
3 medium sizes potatoes
1/3 cup chopped french beans
3/4 to 1 cup green peas
2-3 finely chopped large tomatoes
1 large finely chopped onion
1 finely chopped capsicum
1-2 chopped green chilies
2 tablespoon ginger-garlic paste
1/2 teaspoon garam masala
3 tablespoon pav bhaji masala
1 teaspoon turmeric powder
1 teaspoon red chili powder

1 teaspoon cumin seeds
water as required
2-3 tablespoon butter
salt as required
2-3 tablespoon chopped coriander leaves

For accompaniments:

12 pavs for serving with bhaji
1 finely chopped onion
1 lemon -chopped in wedges

Step by step method of Pav Bhaji:

1. Cook or steam all the vegetables except tomatoes, capsicum, and onions in a pressure cooker.

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2. When the vegetables are completely cooked, peel the potatoes.Roughly chop all the veggies except peas.Just lightly mash vegetables with a potato masher or with a spoon.Don't make a puree of vegetables.

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3. Melt butter in a pan.

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4. Add cumin seeds to the pan.When they crackle add the chopped onions.

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5. Until the onions turns golden fry them.

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6. After that add chopped green chilies and saute for a minute.After that add ginger garlic paste and stir well.

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7. Now add the chopped tomatoes.

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8. Stir well the mixture.

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9. until the tomatoes become soft and mushy saute them well.

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10. Now add chopped capsicum and saute for 2-3 minutes.

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11. After that add turmeric powder, chili powder, and pav bhaji masala.

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12. Until the chopped capsicum softens a bit, stir and saute for 23 minutes.

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13. Now add the mashed vegetables.

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14. After that add water and combine everything well.

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15. Season with salt.

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16. Mash the veggies in the pan with a potato masher.

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17. Keep on stirring occasionally and let the bhaji simmer for 12-15 minutes.If required add salt, red chili powder, pav bhaji masala or butter if required.

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18.Garnish with coriander leaves and serve with pav.

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Onion Rava Dosa Recipe

Onion Rava Dosa Recipe:

Onion Rava Dosa Recipe is basically south Indian Recipe but its popular all over the India.Since no grinding and no fermentation is required this one of the easiest dosa recipes.Just mix all the Ingredients and allow the batter to sit for 15-20 minutes, then you are ready to make the dosa.Here I have used mustard seeds, cumin seeds, and curry leaves to tempered the dosa batter.This tempering gives a nice flavor to the dosa.To make the dosa batter you can use water or buttermilk but both ways the onion Rava tastes good.

Onion Rava Dosa Recipe

Time For Preparation:25 Minutes
Time for Cook:20 Minutes
Serves:3-4 Serving

Ingredients for Onion Rava Dosa Recipe:

Main Ingredients:

1/2 cup unroasted Rava (Sooji)
1/2 cup rice flour
2 tablespoon maida (All purpose flour) or Atta (Whole wheat flour)
1 finely chopped green chili
1 chopped medium onion
5-6 chopped curry leaves
1/2-inch finely chopped ginger
water or buttermilk as required
1 tablespoon chopped coriander leaves
9-10 crushed black peppercorns(Sabut kali Mirch)

Ingredients for tempering

1 teaspoon oil
1 teaspoon cumin seeds (Jeera)
1/2 teaspoon mustard seeds (Rai)

Step by step method of Onion Rava Dosa Recipe:

1. Take the Rava, maida, rice flour, green chilies, onion, ginger, coriander leaves, crushed black pepper in a mixing bowl.

Onion Rava Dosa Recipe 1

2. Heat 1 tsp oil in a pan.Add mustard seeds to the pan and let them crackle.Note that the mustard seeds should pop before you add the cumin seeds.Then add cumin seeds and curry leaves.Until the cumin seeds turn brown saute them.

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3. Now add this tempering mixture along with the oil and salt to the other ingredients in the bowl.

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4. After that add water or buttermilk and make a thin batter without any lumps.Note that the batter should not be thick or of medium consistency.And keep it aside for 15-20 minutes.If the batter becomes too thin, add some rice flour to thicken.

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5. Heat the tava or non stick pan.Smear a bit oil with a slice of onion.

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6. With a ladle pour the dosa batter from the edges toward the center.

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7. After that sprinkle 1/4 or 1/2 or 1 tsp oil from the top.

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8. Let the base become golden and crisp.Flip and cook the other side.

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9. When both the sides are cooked, remove the dosa from pan.Prepare all the dosas this way.

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Idli Recipe

Idli Recipe:

Basically, It's a South Indian recipe but famous all over the India.It's a Traditional Breakfast made in all Soth Indian household.This is a soft and fluffy dish serve with chutney and rasam.For softer texture in Idli, always add thick poha or cooked rice.These soft pillowy steam lentil rice cakes, Preparations we call them in English is popular outside India too.

Idli Recipe

Preparation:50 Minutes
Time for Cook:25 Minutes
Serves:3-4 Serving

Ingredients for Idli Recipe:

1 cup regular rice
1 cup idli rice or parboiled rice
1/2 cup whole or split urad dal
1/4 cup thick poha
1/4 teaspoon methi seeds(fenugreek seeds)
2 cups water for soaking rice
1 cup water for soaking urad dal
1/2 cup water for grinding urad dal or add as requried
2.5 water for steaming idli
3/4 cup water for grinding rice or add as requried
oil as required to apply to the idli moulds
salt as requried

Step by step method of Idli Recipe:

1. Take 1 cup parboiled rice and 1 cup regular rice in a bowl or pan.

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2. After that pick and then rinse both the rice varieties for a couple of times.Drain and keep aside.

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3. Now add 1/4 cup thick poha in a bowl.

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4. Rinse the poha once or twice with water.

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5. After that add poha to the rice, add 2 cups water.Mix very well all the mixture and keep aside covered to soak for 4-5 hours.

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6. In another bowl take 1/2 cup urad dal along with 1/4 tsp methi seeds.

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7. Rinse the mixture for couple of time.

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8. After that add 1 cup water.cover and soak the mixture for 4-5 hours.

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9. Before griding the dal, drain the urad dal, but don't throw away the water.Reserve the soaked water.

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10. Add urad dal in a wet grinder jar.Initially add 1/4 cup of the reserved water.

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11. And grind the urad dal for some seconds.Then add 1/4 water and continue to grind.The mixture should be light and fluffy.

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12. Pour the urad dal paste in a deep bowl.

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13. After that drain the rice and poha and add them in the wet grinder jar.

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14. To grind rice and poha use the urad dal strained water or regular water.The rice can have a fine rava like consistency in the batter.Add water in parts and grind.Note that the rice batter should not be too thick or thin.

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15. Now pour the rice batter in the same bowl which containing the urad dal batter.

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16. Now add 1 teasppon salt, mix very well with the mixture by using spoon.

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17. Cover the bowl with a lid and keep the batter in a warm place.Note that, Don't use an air-tight lid.In colder climate, keep the batter for longer time from 12 to 24 hours.But generally it should be left undisturbed for 8 to 9 hours.

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18. The next morning batter will ferment and increase in volume.

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19. Now grease the idli mould with oil.With spoon gently and lightly placed the batter, don't over do.

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 20. Take idli steamer or pressure cooker or electric cooker, add some 2 to 2.5 cups water and heat the water.Keep the mould in the steamer or pressure cooker and steam for 12-15 minutes.

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21. Check for doneness by inserting a tooth pick.it Idli is not done very well then keep again for a few minutes.Don't overcook yhe idli as then they become dry.When Idli is done then remove the idli mould from the cooker.

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22. Serve the soft,hot and fluppy Idli with chutney and sambhar.

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