Method: 1) Separate each piece of bun. Cut each bread horizontally, keeping one side intact. So that, bread will open like a bag. Spread little butter on both sides. 2) Heat a nonstick griddle. Add 1 tsp butter and 1 tsp finely chopped bell pepper. Saute for about 30 seconds. Then add 1 tbsp Masala and give it a stir. Open the cut bread and put on the masala. Smear the masala all over the bread. Roast for 30 to 40 seconds. 3) Roast all the breads as above. Garnish with Cilantro, finely chopped onion and and very little tomatoes. Serve immediately and hot.
Serves: 4 persons Time: Prep Time - 20 Minutes | Cooking Time - 30 Minutes
Ingredients: 2 medium Onions, finely chopped (Tip 1) 3 medium tomatoes, finely chopped Puree of 1 tomato 2 medium potatoes, boiled 2 tbsp ginger-garlic-green chili paste (2 green chilies + 5 garlic cloves + 1/2 inch ginger) 1/4 cup Cauliflower florets, steamed 1/4 cup Green peas, steamed 1/4 cup Bell pepper, finely chopped 1/4 cup carrot, finely chopped and steamd Dry spices: 1/2 tsp Amchoor powder, 2 tsp red chili powder, 1/8 tsp pepper powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp Saunf Powder 1 tbsp Pavbhaji masala 3 tbsp butter + 1 tbsp Oil Salt to taste For garnishing: finely chopped coriander, finely chopped onion, Lemon wedges.
Method: 1) Heat oil and butter into a pan. Saute chopped onion. Once onion is half cooked, add ginger-garlic-chili paste. 2) Keep sauteing until onion becomes translucent. Then add chopped tomatoes. Cook the tomatoes over medium heat until mushy. Add tomato puree and cooke for 2 to 4 minutes more. If you find the mixture has become thick, add little water. 3) Add Amchoor powder, red chili powder, black pepper, coriander powder, saunf powder, salt to taste and 1/2 of the pavbhaji masala. Give it a stir. Mixture should be of medium consistency. This mixture can be use to make "Masala Pav". 4) Mash the steamed cauliflower, carrots roughly and add it to the mixture. Also add steamed peas. Add 1 tbsp butter and remaining pavbhaji masala. Mash the potatoes nicely and add it to the Bhaaji (curry). Pour some water and mix. Cover and cook for 3 to 4 minutes. Then add finely chopped bell pepper. Taste the Bhaaji and add salt or other ingredient if needed. Cook for 8 to 10 minutes over medium heat. Serve the pav-bhaaji with Masala paav. Before serving, garnish it by adding a small cube of butter, finely chopped onion, cilantro and lemon juice.
Tips: 1) Tip for readers in USA - use 1 big white onion and 4 big Roma tomatoes (3 chopped, 1 pureed) 2) Adjust the quantity of red chili powder according to taste.
Serves: 3 plates (7 scoops each plate) Time: 15 minutes
Ingredients: 21 Tostito's Corn scoops 3/4 cup boiled and mashed potato 1/2 cup finely chopped onion 1/2 cup finely chopped tomato 1/4 cup Green chutney 1/2 cup Tamarind Chutney 1/2 cup plain yogurt (beaten) (Add pinch of salt and a tsp of sugar) 1/2 cup fine sev 2 tbsp chat masala 2 tsp Rock salt 1 tsp red chili powder (Optional) Salt to taste Cilantro for garnishing, finely chopped Method: 1) Take 3 serving plates. Place 7 corn scoops in each plate. Fill each scoop with little boiled potato followed by onion and tomatoes. 2) Sprinkle Rock salt and chat masala. Add green chutney and tamarind chutney to taste. 3) Then top it with little yogurt. Sprinkle very little chili powder. Garnish with cilantro and sev. Taste one scoop and sprinkle little salt if required.
Tips: 1) You can change the sequence. However, add wet ingredients (Chutneys and yogurt) at the end.
Serves: 4 persons Time: 10 minutes (If all ingredients are ready)
Ingredients: 1 cup sprouted Green moong 1/2 cup cooked Chickpeas (canned chickpeas) 1 cup Corn Flakes 1/2 cup finely chopped onion 3/4 cup Yogurt, beaten (add pinch of salt) Tamarind chutney (approx 1/2 cup) Green chutney (Approx 1/4 cup) 1 tsp Chat masala (or to taste) 1 tsp Red chili powder (or to taste) Salt to taste finely chopped Cilantro, for garnishing
Method: 1) If you are going to use Dried moong beans and dried chickpeas, read tip 1 below. 2) Keep 4 serving plates ready. Put 1/4 cup cooked moong beans and 2 tbsp cooked chickpeas in each plate. Add handful of corn flakes (slightly crushed). Then add onion and green chutney. Drizzle yogurt and tamarind chutney. Sprinkle chat masala and red chili powder. Garnish with cilantro. Serve immediately. otherwise corn flakes will soak the moisture and the chat will become mushy.
Tips: 1) Soak Mung beans and Chickpeas separately, for 8 to 10 hours into warm water. Also, pressure cook them separately or put them into two separate containers while pressure-cooking. Add little salt to mung beans and chickpeas. Another thing to remember is put around 1 cup water into pressure cooker. Do not add water in the container. It will steam cook them.
Ingredients: 6 Samosas (medium) - Click here for Samosa Recipe 1/4 cup Green chutney 1/4 cup Tamarind chutney or Dates Chutney (click here for the recipe) 1/2 cup yogurt + pinch of salt (beaten) 1 tsp Chat masala 1/2 tsp Rock salt 1/2 tsp red chili powder 1/2 cup onion, finely chopped 1/2 cup finely chopped tomato 2 tbsp finely chopped cilantro, 1/4 cup fine sev Chana Masala Gravy 1 cup boiled white chickpeas For tempering: 1 tsp oil, 2 pinches cumin seeds, pinch of asafoetida, 1/4 tsp turmeric, 1 tsp red chili powder Make a paste of = 1/2 cup finely chopped onion + 2 garlic cloves + 1/2 inch Ginger + 1 green chili 1 medium tomato, pureed 1 tsp Chole masala 1/4 tsp Amchoor Powder (Dry Mango Powder) Salt to taste
Method: Chana Masala Gravy 1) In a pan / wok heat oil. Temper with cumin seeds, asafoetida, turmeric and red chili powder. Then add onion paste-ginger-garlic paste. Saute until onion paste gets cooked. Now add tomato puree and cook over medium heat. Add cooked Chana, amchoor powder, chole masala and salt to taste. Add little water, cover the pan and cook for 5 minutes. Samosa Chat 2) Keep ready 3 serving plates. Place 2 samosas in each serving plate. Crush them a little. Pour 1 ladle of Chana gravy over it. Add chopped onion and tomatoes. Sprinkle Chat masala and rock salt. Then add green chutney and tamarind chutney. Drizzle yogurt. Then again add tamarind chutney and green chutney. Sprinkle little red chili powder. Garnish with cilantro and fine sev. Serve.
Ingredients: Pitted baking Dates 150 grams (Tip 1) lemon sized Tamarind (seeded) 1/4 cup grated Jaggery (Optional) (Tip 2) 1 Green chili or 1/4 tsp red chili powder 4 to 5 Mint leaves 1 tsp Coriander powder 1/2 tsp Cumin powder 2 pinches Black salt (Kala namak) Pinch of salt
Method: Tamarind Pulp 1) Soak tamarind into 1/2 cup hot water. Or you can boil 1/2 cup water, add tamarind, turn off the heat and cover the pot for about 1/2 an hour. 2) Once tamarind water cools off, add it to blender and blend nicely. Then strain add the thick pulp by using fine mesh. Dates pulp 3) I used pitted baking dates which are seeded and crushed nicely. Add few tbsp water to it and mash with hands. 4) In a blender add green chili, mint leaves, mashed dates, tamarind pulp, jaggery, coriander-cumin powder, black salt, and pinch of normal salt. Blend it together and make the chutney. This chutney goes well with any chaat items, samosas and pakodas.
Tips: 1) If you are using normal whole dates, use around 13 to 15 dates. Remove seeds first. Then soak into warm water for about 2 hours. Use water only enough to cover the dates. Drain and reserve the water. Blend the dates to fine paste. If required, use little reserved water to make the paste. 2) I like extra sweetness to this chutney. Sometimes, only dates don't give this chutney the required sweetness. So, i have used little jaggery for sweetness. You can use sugar instead of jaggery.
Ingredients:
Pav Bhaji
