Pav Bhaji (INSTANT POT)

Pav bhaji !!!(Instant pot Version)

Ingredients

1 big green Pepper(capsicum)finely chopped.
1 big Onion or 2 small onions finely chopped.
4 tbs butter.
3 tbs oil.
1/2 Cabbage chopped.( about 3 cups packed n chopped)
1/2 Cauliflower chopped.(about 3 cups chopped and packed)
2 medium potatoes diced,
1/2 cup Green Peas.
2 tbs Ginger Garlic Paste.
2 tbs Pav Bhaji Masala.
1.5 tbs red chilli powder.(increase or decrease according to your preferences)
Lemon and chopped Onion for garnishing.
I USED MY FOOD PROCESSOR TO CHOP EVERYTHING IN THE FOLLOWING ORDER
Ginger Garlic.keep aside.
Onions and Green peppers.keep aside.
Cabbage and Cauliflower.keep aside.
Finally 2 tomatoes.
ALL UNDER 15 MINS.

Procedure

Switch on the Instant Pot on saute mode high for default 30 mins.
When the indicator shows hot add in Oil and 2 tbs butter.
Add in the ginger garlic paste.
Saute for a min and then add in the chopped Onions and green bell peppers.Saute for 2 mins.
Add in Pav bhaji Masala and Red chilli powder.
Saute till it leaves oil from sides.

Add Chopped tomatoes.Saute for 2-3 mins.
Then add in Cabbage ,Cauliflower and diced potatoes.
Add in Peas.

Add 1.5 cups of water.
Salt as per taste .
Close the lid .Turn the knob to sealing.Pressure cook 15 mins on high.

10 mins NPR.
Open the lid.Blend the cooked veggies COARSELY with a hand blender.

Add the remaining 2 tbs butter.cook for 4-5 mins on medium Saute mode .
Serve Hot with pav(bread dinner rolls)
This recipe tastes better if spicy...but feel free to decrease the measurements for  Masala n chilli powder .

Aloo Gobi Paratha!!

Aloo Gobi Paratha!!!

Ingredients

1 packed cup of finely chopped cabbage.(I used my chopper)
1 tsp GInger Garlic Paste.
1/4 tsp Turmeric.
1 tsp Coriander Cumin Powder.
1/2 tsp Garam Masala.
1/2 tsp Chilli Powder.
1/2 cup boiled mashed Potatoes.
2 cups whole wheat flour.
Sat as per taste.
Oil .

Procedure

Knead the wheat flour with some salt ,1 tbs oil and water.(semi soft)
Keep aside.
Take some oil in a pan.
Add ginger Garlic Paste.
Add the chopped cabbage.

Add the spices.

Add salt.
Thean add in  boiled potatoes.
Mix it together nicely.That is our stuffing.

Make small balls and keep aside.(bit smaller than a lemon)
Take the kneaded dough and make lime size balls.
Roll the dough into a 2.5 in circle.
Keep the stuffing ball in between.

Join the edges of the wheat dough.Flatten with your palm or fingers(not too hard).Start rolling from centre to edges very light hand sealed side up.

Roast on the pan with some oil.
Serve with Achaar (pickle) .

Dahi Vada

Dahi Vada!!

Ingredients

1 cup Urad dal (split black gram)
1/4 cup moong dal split green gram.
3 green clillies.
1 tbs or 3/4 in ginger.
2 cups yogurt.
Chilli powder
Tamarind date Chutney.
Oil for frying.
Coriander 1/2 cup.
Procedure
Wash and Soak the Urad dal and moong dal overnight.
Grind the soaked dals(both)with ginger and green chillies.

Add salt as taste in the batter.
Now the MOST IMPORTANT STEP,whisk the dal batter to fluff it up.(whisking in the stand mixer is the best choice).
Fluffing up the batter helps make the vada lighter and spongy.
Heat the oil on low medium heat.(flame has to be low it helps vadas to cook through)
Drop a small drop of batter if it floats in the oil it means oil is adequately heated.
Then start dropping spoon fulls of batter in the oil.
Fry till slightly golden brown.
Pat the Vadas on the paper towels.Then drop them in lukewarm water.Keep them in water for about 2 mins then squeeze excess water keep aside.
Fry all the Vadas and keep aside.
Spread little Tamarind date chutney on all the vadas . 

Take the yogurt Add in about 3 cups of water.(not to thick or else vadas won't absorb the yogurt flavors)
Add 4 tbs of sugar and salt as per taste.
Pour the yogurt/buttermilk on the vadas and let them sit for about an hour before you serve.
This will let the yogurt flavors get absorbed.

Kothimbir Vadi / Coriander Squares

Kothimbir Vadi / Coriander Squares!!!

Ingredients

1/2 cup Chana dal/Split Chick Peas.
1/2 cup Moong Dal/ Split Green Gram.
3/4 cup Besan / Chick Pea Flour.
1/4 cup Rice Flour.
2 cups chopped Coriander leaves.
Pinch of Baking soda.
Salt as per taste.
1.5 tbs of coriander cumin powder.
1/2 tsp Turmeric powder.
1 tbs oil.
1 tsp Sesame seeds.
3-4 cloves of Garlic.
3 Green Chillies.1/2 tsp Chilli powder.
Oil for frying.

Procedure

Soak the Chana dal and Moong dal overnight.
Grind the soaked dal (not too much leave a bit of texture) with green chillies and Garlic.

Keep aside.
Wash and chop the fresh coriander leaves.Add the ground dals .Chick pea flour , Rice flour ,spices and baking soda.Add 1 tbs oil.

    

Then add in salt as per taste.
Take a steel plate spray it with oil.Add in the mixture.
Steam for 12 mins.
Cut it into squares.
Heat oil .Fry the squares .

Serve with chutney or ketchup.

Lentil Rice!!

Lentil Rice!!

Ingredients

1.5 cups Soaked Green Lentils/Masoor dal whole.
1.5 cups Basmati rice .
1 tsp cumin powder.
1 tsp Crushed Pepper powder.
1 bay leaf.
1 inch cinnamon stick whole/1/4 tsp cinnamon powder.
1 big onion chopped.
5-6 Garlic cloves finely chopped.
2 big Onions sliced lengthwise.
Salt as per taste

Procedure

Soak green lentils /masoor dal whole overnight.
Wash rice and keep aside for about an hour(you can skip this step..but rice fluffs up nic when soaked)
Heat some oil in a pan add in sliced onion and saute till dark brown or till caramelized.
At the same time heat a pot,add in 2 tbs oil.
Add in the chopped onion and Garlic.
Add in cinnamon and bay leaf.
Saute till translucent.
Add in Pepper Powder and cumin powder.
Saute for a min.
Add in lentils.Saute for 2 mins.Add in little salt.

Add in about 4.5  cups of water.(1.5 cups for lentils and remaining for rice)
Cover and cook till lentils are almost cooked.(can be pressed but not entirely mushy)

Add in the rice and salt as required.(keeping in mind that you added salt to the lentils before)

Cook completely.
while serving top it of with the caramelized onions.(that crunch and flavor makes a lot of difference)
Eat it as is or with any curry of your choice or kebabs.

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Methi paratha!!

Methi Paratha/Methi Thepla!!!

Ingredients

1 bunch Methi or 1 n half cups chopped Methi leaves.
2 cups wheat flour.
1 tsp sesame seeds.
1 tbs salt (or as per your taste)
1 tbs coriander cumin powder.
Paste of 3-4 green chillies and 3-4 cloves of garlic.
1 tsp turmeric powder.
1 tbs powdered jaggery.
Oil to roast the parathas.

Procedure

Take the chopped methi leaves in a bowl.
Add jaggery,turmeric,salt,coriander cumin powder,sesame seeds and the garlic green chilli paste.
Mix it.

Then add 2 cups wheat flour.

Knead it into a dough like we do for rotis.
Add oil to coat the dough.Set aside for 15 mins.
Make lime size balls.
Roll the balls into flat rotis or tortillas.
Roast the on both the sides by applying oil on both the sides.
Roast till it light brown on both the sides.
Eat with butter ,yogurt ,pickle or chutney.
Stays good 3-4 days if properly roasted.

Mango Sheera!!

Mango Sheera !! or Mango Sooji Halwa

Ingredients

1 n 1/4 cup coarse Sooji.
1 n 1/4 cup Canned mango pulp.(chunky kinds)
1/4 cup and 2 tbs ghee.(clarified butter)
1 cup Sugar.(if the pulp is fresh add 1/4 cup more sugar)
3 cups milk.(or you can also use 1.5 cup each of milk and water)
1/4 cup Cashewnuts.

Pistachios for garnish.

Procedure

Start heating the milk on low medium flame.

On another burner heat a pan and add ghee.
Once ghee melts add in cashews and roast for 2--3 mins.
Add sooji and roast till it just changes the color.About 3-4 mins.(don't let it turn brown)
Then add in the Mango pulp.
Cook for 2 mins the sooji will absorb most of the pulp.Keep stirring to avoid lumps.
Add in milk slowly stirring the sooji to avoid lumps.(do not add in milk at once)
Keep it covered for 2 mins.
Then add in sugar.
Keep stirring it till the sugar dissolves.
Cook covered for 3-4 min.

Switch of the burner.
Serve it warm for the best flavours.