Ingredients:
3 small balls of Tamarind
Warm Water
3 tblsp jaggery
8-10 dates/khajur
2 pinch of salt
Directions:
1) Soak the tamarind in hot water for 5 mins.
2) Soak the khajur in hot water for 1 hour.
3) In a mixer, put chopped khajur, tamarind pulp, jaggery and salt.
4) Run the mixer till you get a nice fine paste of all the ingredients.
5) Chutney is ready. You can use this for paani puri or dabeli.
Ingredients:
1/2 kg bhindi/okra/lady finger cut into small pieces
7-8 tblsp oil
1 big potato cut into small pieces
1 small onion finely chopped
1 small tomato finely chopped
1/2 tblsp garam masala or pav bhaji masala
4 tblsp lemon juice
1/2 tblsp jeera
salt to taste
Method:
1) Heat oil in a kadhai. Add the chopped potatoes and fry it in medium heat.(It will be like french fries, but smaller ones). Once potatoes are fried remove it in a oil absorbent paper.
2) In the same oil add the bhindi. Keep on stirring the bhindi. After a min add lemon juice and let the bhindi cook nicely.
3) Once bhindi is cooked add the salt. Remove bhindi in a plate
4)Take 1 tblsp oil in a kadhai. Add jeera, chopped onions and fry it. Now add the tomatoes, pav bhaji masala and 2 tblsp water Let it cook for 2 mins.
5)Mix in the bhindi and the potato. Check the salt.
6) Cut the pav and stuff it with the above mixture.
7) Serve this sabji with chapatis or phulkas.
Ingredients:
3 medium sized potatoes(boiled and mashed)
2 tblsp oil
pinch of hing
3 tblsp khajur imli chutney(check the chutney section for the recipe)
2 tblsp pav bhaji masala
1/2 tblsp red chilly powder
1/2 small onion finely chopped
2 tblsp pomegranate seeds
2 tblsp chopped coriander leaves
2 tblsp masala peanuts
Butter
Pav
nylon sev
Masala peanuts
2 tblsp peanuts
1/2 tblsp oil
pinch of hing
red chilli powder
salt to taste
Method:
1) For the potato mixture, Heat oil in kadhai. Add hing, imli khajur chutney, pavbhaji masala, chilly powder, salt. Cook for a min.
2) Add the boiled potatoes followed by 1/2 cup of water. Mix everything well and cook for 2-3 mins
3) Take this mixture in a plate.
4)For masala peanuts, heat oil. Add hing and roasted peanuts. Switch of the gas and add salt and red chilly powder.
5)Garnish with coriander leaves, masala peanuts and pomegranate seeds.
6) Cut the pav and stuff it with the above mixture.
7) Heat pan and apply butter on it. Shallow fry the pav.
8) Apply sev to the sides of the pav.
Note:Sev can also be added as Garnish
Ingredients:
1 1/2 cup poha(thick)
2 tblsp oil
1/2 tblsp mustard seed
6-8 curry leaves
1 small onion finely chopped
1 tblsp sugar
1 green chilly chopped
2 pinch haldi powder
2 tblsp finely chopped coriander
1/2 tblsp lemon juice
1 tblsp roasted peanuts
nylon sev for garnishing(optional)
salt to taste
Method:
1) Wash the poha in water once and squeeze the excess water immediately, else the poha will become sticky. Once the water is dried just seperate the poha with hands.
2) Heat oil in a pan. Add the mustard seeds. Once the mustard seeds start spluttering add the curry leaves followed by chopped chillies.
3) Add the onion and fry for 2-3 mins. Add haldi and fry for a min.
4)Drop in the peanuts. Mix everything well. Now add the soaked poha followed by salt and sugar.
5) Cook for a min, Add the lemon juice and top it with corainder leaves.
6) Garnish with nylon sev before serving.
