Pav Bhaji

Bhaji Preparation
Chopped onions-1/2 cup
Chopped tomatoes-1/2 cup
Boiled potato-1 medium-skinned and cut into cubes
frozen or fresh peas-1/4 cup
Gr.chillies-4
Chilly powder-1/2 Tsp
Garam masala powder-1/2 Tsp
Pav bhaji masala-1 Tsp
Chopped coriander leaves-1 Tsp
Lemon-One slice
salt to taste
ginger-garlic paste-1Tbsp
Cooking oil-1 Tbsp
Butter-1Tsp
30 ml-water
Method:
Heat oil and butter in a pressure cooker.Add ginger garlic paste,chopped onions,fry well,add a pinch of salt.Once the onions have turned golden brown in color add the chopped tomatoes and gr.chillies.Once the tomatoes begin to become soft,and leave out oil add garam masala,chilly powder,turmeric,pav bhaji masala powder&salt.Saute well.Now,add the frozen peas/fresh peas & boiled potatoes.Mash the potatoes.Add little water and pressure cook for 2 whistles.Garnish with chopped coriander leaves and lemon juice.
Serve hot with toasted bread,raw onions and a slice of lemon.

Pudina and kasuri methi chapatis

Ingredients
While preparing your dough add one fistful of dried pudina and kasuri methi leaves along with a pinch of salt.
This will give your chapatis a great flavor and they can be eaten with pickle or just a cup of curd.This is great for a light and quick dinner.

Methi chapatis

For this preparation you will need:
Whole wheat flour -One cup
Cumin pdr-1/4 Tsp
Red chilly pdr-1/4 Tsp
Coriander pdr-1/8 Tsp
Finely chopped garlic-1/4 cup or use 2 garlic cloves
Finely chopped spring onions-1Cup
Finely chopped onions- 1Cup
Methi leaves- 1Cup-Coarsely chopped
Salt to taste
Veg/olive oil-2 Tbsp( For mixing the flour)
Water 100 ml-Warm temperature
Step 1
Add the whole wheat flour,chopped spring onions,chopped onions,garlic& methi leaves in a large mixing bowl.Make a well in the center,add the pdrs and salt.Add 1 Tbsp oil to the well and add 100ml warm water,knead and add some more warm water if need be to get the right consistency.The dough must be soft sans cracks.
Step 2
Once the dough is kneaded well,allow to sit on the counter for 10-15 mins.Wrap in a damp muslin cloth or a damp kitchen paper.This will prevent the dough from hardening.
After 15 mins,remove cloth and and make a long cylindrical shaped dough.Then make small balls from the dough and set aside.
After you have made your desired number of balls,roll out on a wooden slab,by dusting some wheat flour.
Make chapatis on the pan.Serve hot with a little ghee greased on the top of each chapati for additional taste.Do not fret using ghee as ghee used in moderate quantity improves skin texture and over all well being.
Store the remaining dough in an air tight box for further use.

Masala Puris

This is one of my favorite while traveling.You can just roll up the puris in foil and eat it them plain.They stay fresh for day without refrigeration.
You will need:
Whole wheat flour -One cup
Powdered sugar- two pinches (Sugar makes the puris look nice and brown in color)
Cumin pdr-1/4 Tsp
Ajjwain-1/8 Tsp
Fennel seeds-1/8 Tsp-pdr them in your spice grinder or just pound them.
Red chilly flakes 1/4 Tsp-this can be achieved by dropping 1 dried red chilly in the mixie for 3 whips.
red chilly pdr-1/4 Tsp
Coriander pdr-1/8 Tsp
Step 1
Add the whole wheat flour in a large mixing bowl.Make a well in the center,add the pdrs and salt.Add 1 Tbsp oil to the well and add 10 ml warm water,knead and add some more warm water if need be to get the right consistency.The dough must be soft sans cracks.
Step 2
Once the dough is kneaded well,allow to sit on the counter for 10-15 mins.Wrap in a damp muslin cloth or a damp kitchen paper.This will prevent the dough from hardening.
After 15 mins,remove cloth and and make a long cylindrical shaped dough.Then make small balls from the dough and set aside.
After you have made your desired number of puri balls,roll out on a wooden slab,by dusting some wheat flour.
deep fry them in hot veg or olive oil.
Drain the puris on a kitchen towel and wrap them in Aluminum foil.
Store the remaining dough in an air tight box for further use.