PAV BHAJI (NO POTATO)

Pav bhaji is a popular street food in India which is made with a lot of potatoes in it. Now a days since many prefer reducing the potato intake in their diet here is a potato less version of it.

PAV BHAJI (NO POTATO)

INGREDIENTS

Ladi pav / double roti / dinner rolls	4 ladi
Cauliflower (finely minced)	½ kg / 500 gms
Carrots (grated)	¼ kg / 250 gms
Green peas (shelled and boiled)	¼ kg / 250 gms
Capsicum (roughly chopped)	¼ kg / 250 gms
Onions (roughly chopped)	5 – 6 nos
Ginger garlic paste	2 tbsp
Ripe red tomatoes (pureed)	½ kg / 500 gms
Red chilli pdr	2 tbsp
Oil + butter	4 tbsp + 2 tbsp
Haldi / turmeric	1 tsp
Pav bhaji masala	2 – 2 ½ tbsp
Salt	T.T.
Chopped coriander leaves	4 – 5 sprigs
Lemon	2 nos
Butter	5 – 6 tbsp approx
ACCOMPANIMENTS
Lemon wedges	1 no
Minced onion	1 no
Roasted papad	1 no per person

 

METHOD:

1.       Heat oil and butter together. Add in and fry the ginger garlic paste.

2.       Immediately add in the onions. Sauté till the onions are almost browned.

 

3.       Now add in the carrots, sauté little. When they start to become soft add in the capsicum and green peas.

 

4.       Sauté and allow to cook. Now add in the cauliflower and again allow it to get a little soft.

 

 

 

5.       Now pour in the pureed tomatoes and allow it to come to a boil.

 

 

6.       Add in around 1 litre of hot water. Bring to boil and cover and simmer till all the vegetables are cooked.

7.       Use a hand blender with a chopping blade that can be directly operated in the bubbling veggies and use it to lightly mash up the veggies. But still some should leave a bite.

8.       Now add in the haldi, chilli pdr, pav bhaji masala and salt.

9.       Check the consistency of the bhaji. When served it should hold itself and not run about the plate. Also water should not split out of the bhaji.

10.   Switch off the flame and add in lime juice according to how sour you prefer.

11.   Cut the pav into two but don’t allow the two halves to separate. Butter it from inside.

12.   Heat a griddle and lightly toast the pav till the butter sizzles and it gets a light brown colour.

13.   Serve the pav along with bhaji garnished with coriander leaves and served along with onion and lemon wedges.

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SHINGADA SHEERA / WATERCHESTNUT FLOUR SHEERA (UPWAS / FASTING)

 

SHINGADA SHEERA / WATER CHESTNUT FLOUR SHEERA (UPWAS / FASTING)

INGREDIENTS

Shingada flour / water chestnut flour	1 cup
Ghee / clarified butter	2 – 2 ½ tbsp
Hot boiling water	1 cup
Sugar	¾ cup
salt	A pinch
Elaichi pdr / Cardamom pdr	A pinch

METHOD:

1.       Heat the ghee in a heavy bottomed pan.

2.       Add the flour to it. On low heat roast the flour with the ghee till it changes a little colour and gives a nutty aroma.
 

3.       Remove the pan from heat and pour hot boiling water all around the flour. Immediately and quickly mix it well as the hot flour absorbs the moisture. Simultaneously break the lumps or it will get lumpy.

4.       Put it back on low heat and cover and cook giving it 1 – 2 steams. Check in between and mix. If it tends to look sticky at this stage then don't worry.
 

5.        Now add in the salt and sugar, allow the sugar to melt in.

6.       Again cover and cook on low heat for 1 min.

7.       By this time the texture will start to look like sheera. Add in the cardamom pdr and mix.

8.       Even though the colour of it is almost dark chocolaty brown, in taste it can beat moong dal halwa hands down.

9.       If you like it then you can add in the roasted and roughly chopped dry fruits. But as it is the taste is so divine that I prefer without them.

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SHEVGYACHYA SHENGANCHE PITHLE / DRUMSTICKS IN CHICKPEA FLOUR CURRY

SHEVGYACHYA SHENGANCHE PITHLE / DRUMSTICKS IN CHICKPEA FLOUR CURRY

INGREDIENTS

Shevgyachya shenga / drumsticks	2 nos
Garlic (sliced)	2 – 3 cloves
Cumin pdr / Jeera pdr	½ tsp
Grated and roasted dry coconut (crumbled)	1 tsp
Jaggery	½ tsp
Besan / chickpea flour	1 – 1 ½ tbsp
Water	1 cup
Buttermilk	½ cup
Green chillies (cut each in 2 – 3 pcs)	2 nos
Kokum	1 pc
Salt	T.T.
Coriander leaves chopped	2 – 3 sprigs
TADKA
Oil	2 tbsp
Rai / mustard seeds	¼ tsp
Jeera / cumin seeds	¼ tsp
Heeng / asafoetida	¼ tsp
Haldi / turmeric pdr	¼ tsp

METHOD:

1.       Wash and cut the drumsticks the size of your index finger. You should be able to cut around 3 pcs per drumstick.

2.       Heat oil, add the rai, when it crackles add the jeera, Heeng and haldi. Put the heat low and add the sliced garlic. In case the garlic cloves are small then you can leave them whole.

3.       Sauté the garlic till it changes colour to light brown.

4.       Now add in the chillies and drumstick pieces. Mix well and add in 1 cup water.

5.       Bring to boil and simmer for around 12 – 15 min till they are cooked but still retain their shape. Add more water if needed. Do not overcook them.

6.       Now add in the curry leaves (optional), kokum, jaggery, jeera pdr and crumbled dry coconut and bring to boil once again. Simmer

7.       Dissolve the chickpea flour in ½ cup water or buttermilk and make a lump free batter.

8.       Pour it into the boiling water and mix.

9.       It will immediately start to thicken. The consistency should be saucy but runny and pourable.

10.   Add salt and coriander leaves.

11.   Serve hot immediately with boiled rice or bhakri.

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CHEESY BAKED RED CABBAGE ROLLS IN ONION PEPPER SAUCE

CHEESY BAKED RED CABBAGE ROLLS IN ONION PEPPER SAUCE

INGREDIENTS

ONION PEPPER SAUCE
Large onion minced	½ no
Red pepper finely chopped	2 – 3 tbsp
Butter	20 gm
Refined flour / maida	20 gm
Hot milk	200 ml
Salt	T.T.
Pepper pdr	T.T.
Mix herb or oregano	¼ tsp
FILLING
Butter	1 tbsp
Onion minced	½ no
Red pepper finely chopped	2 tbsp
Cauliflower grated	1 cup
Boiled white rice	½ cup
Salt	T.T.
Mix herb or oregano	¼ tsp
Chilli flakes	¼ tsp
OTHER INGREDIENTS
Red cabbage small	1 no
Processed cheese	2 cubes

METHOD:

ONION PEPPER SAUCE

1.       Melt the butter in a heavy bottomed pan. Add finely minced onion to it and sauté till it turns a little brown.

2.       Add the flour to it and mix till it is well incorporated in the butter. Again cook the flour for 2 – 3 min till it stops giving out raw flavour.

3.       Pour in hot milk, little at a time and simultaneously whisk it so that lumps are not formed. You need to be fast since the flour and milk are both hot and so the flour tends to absorb the milk, starts cooking and thickening. Cook again till the sauce thickens and is of pouring consistency.

4.       Add salt and pepper. Once the sauce is cooked and ready, just add in finely chopped red pepper and mix. Check the consistency of the sauce, it should be thick but should be able to pour in a thick stream. Keep it warm till further use.

FILLING

5.       Heat butter, add in the onion. Sauté till it is soft.

6.       Then add in finely minced cauliflower. Again sauté till soft.

7.       Then add in the finely chopped red pepper, boiled rice, salt, pepper pdr, oregano, and chilli flakes. Mix lightly.

8.       Switch off the flame and cool.

RED CABBAGE ROLLS

9.       Bring a large pot half filled with water to a boil.

10.   Add salt to it and drop in a small whole red cabbage. Boil for 4 - 5 min.

11.   Remove the cabbage and run it under cold water.

12.   Slowly and carefully separate each cabbage leaf without tearing it.

13.   Cut out the thick part at the base of the leaves.

14.   Put 1 tbsp of the filling in the centre of each leaf. First fold over the filling the two cut ends at the base of the leaf. Then fold the two sides and then roll it to form like a roll.

15.   Arrange all the rolls in a baking tray.

16.   Pour the prepared sauce over the rolls. Grate cheese evenly on top. Sprinkle some mix herb and chilli flakes on top. If you want you can sprinkle some chopped spring onion greens on top.

17.   Bake at 200° C for 15 – 20 min till the cheese melts and browns a little on top. Serve hot.

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