Pav Bhaji Recipe

Ingredients
Potato: 2 big chopped
All available veggies like Beans,carrot,green peas,cauliflower chopped :1 cup
Onion: 1 big chopped
Tomato Chopped:2 medium
Greenchillies slit:2
Ginger garlic paste:1tsp
Butter:3 tbsp
Chilli powder: 1/2 tsp
Pav bhaji masala: 1 tsp
Salt as per taste
Lemon:1/2 slice
Pav Buns
Coriander: for garnishing.

Method:

• Pressure cook all vegetables by adding water for 3 whistles
• Mash the cooked veggies and set aside.
• Heat 1/2 of butter in a pan and add onions and fry till onions turn transparent.
• Add ginger garlic paste and fry for 1 min
• Add Pureed tomatoes and fry till cooked
• Add all mashed veggies and fry for 1-2 min
• Add salt, chilli powder and mix well
• Cook for 1-2 mins. Add little water if required.
• Add pav bhaji masala and simmer for 5 mins
• Mix well with the ladle while mashing any big veggie pieces
• Squeeze lemon and mix well after dishout.
• Dishout and top it with butter and coriander

Preparing the pavs
slit the pav buns in the center and roast on cut side with butter till light golden brown

Serve with chopped onions and lemon squeezed

Pav bhaji is ready to be served. Perfect lipsmacking evening snack is ready.

namak peda

Ingredients
Maida: 1cup
Ajwain:1 tsp
Jeera:1tsp
Oil for deep frying
Salt to taste

Procedure

• Take maida in a bowl add Ajwain, jeera, salt and 1 tsp hot oil and knead a soft dough adding water.
• Make small balls of maida and roll out each into thin chapathi using dry flour.
• cut the chapathi into diamond shape pieces.
• Heat oil in a kadai and deep fry the pieces till light to medium golden brown.
• Cool them  they will be crispy and store in air tight container.

Nammak peda snack is ready. Will be there upto 20-25 days.
Can be taken plain or along with tea.

Sorakaya Rotte

Ingredients:

Rice Flour:1 cup
Sorakaya(Bottle gourd): 1 cup Grated(remove seeds and centre pulp before grating)
Chilli powder/Green chilli paste:1 tsp
Salt to taste
Nuvvulu(Sesame seeds): 1tsp
Oil: 1-2 tsp

Procedure:

• Take Rice flour in a cup. Add the Grated sorakaya, chilli powder/Green chilli paste, Salt, Nuvvulu and make a dough(Add little water if required since sorakaya itself has lot of water very little water may be required).
• Make small bolls and roll into Chapathis using dry flour if required
• Heat tava and roast the Rottes using little oil (can also be roasted like Jonna/Jowar rotis instead of using oil)

Sorakaya Rotte is ready to be served. Can be had when hot like evening snacks or morning break fast.

Tapala chekka (Rice flour)

Ingredients:

Rice Flour:1 cup
Sesame seeds:1 tsp
Chana dal (soaked):1 tsp
Onion:1 chopped
Chilli paste: 1tsp
Red chilli powder(Can be skipped if u dont like it little spicy):1/2 tsp
Salt to taste
Oil:1 tsp

Procedure:

• Take the Rice Flour in a bowl and add all the other ingredients(Except oil) an make a soft dough (should be able to make a roti not too watery/loose)
• Take a flat pan/Broad bowl and apply oil on the base and sides. Add little more oil
• Put the pan on stove in low flame
• Take the dough an spread it at the bottom of the pan/bowl (1/2 cm thickness)
• Cook the chekka on medium low flame till one side is cooked
• Turn the chekka carefully and cook on other side

Chekka is ready to serve. Tastes best when hot

Tapala chekka(jowar flour)

Ingredients:
Jonnapindi:1 cup
Chana dal:1tsp soaked
Nuvvulu/Til/Sesame seeds:1 tsp
Chilli powder:1tsp
Salt to taste
Oil:1 tsp

Procedure:

• Take the Jowar flour/Jonna pindi in a bowl, add the chana dal, nuvvulu, Chilli powder and salt and mix evenly. Add water to make a soft dough.(The dough should be soft enough to make Roti)
• Take a Flat pan/Broad mouthed Aluminium bowl(in which we cook rice). Take oil with hand and spread evenly on the pan including the sides.Add little more oil.
• Now put the pan/Bowl on the stove in low flame and take the dough and spread it on the base of the bowl/pan into a flat layer(1/2 cm thickness)
• Now make the flame medium and cook for some time.
• Once one side looks cooked turn the chekka carefully to the other side and cook.

Once both sides are well cooked and golden brown the Tapala chekka is ready to be served.

Serving Instructions: Tastes best when hot