Little Bangalore

Ingredients:

• Potato                    : 2 medium sizes
• Corn Flour             : 1 ½ tablespoon
• Salt                        : ½ teaspoon
• Pepper                   : ¼ teaspoon
• Oil                         : 100 ml

Method:

• Take the potatoes and remove the upper covering from the potatoes.
• Chopped the potatoes into long and thin pieces.
• Add the corn flour, salt and black pepper to potatoes and mix them properly.
• Pour the oil into kadai.
• Put the kadai on the gas for 3 mintues on medium flame so that oil gets heated.
• Once the oil gets heated, put the potato pieces into the hot oil for frying.
• Once the potatoes get fried, take out the potatoes from the oil.
• Serve with sauce or dhaniya chutney.

Ingredients: (for 5 people)

• Potato                                  : 2 medium size
• Carrot                                  : 3 medium size
• Capsicum                            : 1 medium size
• Cabbage                              : 150 grams
• Bottle guard (gheeya)           : 150 grams
• Peas                                     : 50 grams
• Tomato                                : 5 medium size
• Onion                                  : 3 medium size for paste, 2 for serving
• Salt                                      : 2 tea spoon (add more if required)
• Butter                                  : 2 table spoon for bhaji, more for cooking paav
• Paav Bhaji masala                : 2 tea spoon (add more if required)
• Jeera (Cumin seed)              : 1/2 tea spoon
• Red chilly powder  as per taste
• Green chilly                           : 2 medium size
• Paav
• Coriander leaves for garnishing
• Lemon to enhance taste

Method:

• Wash and chop vegetables (carrot, capsicum, cabbage, potato, beans, bottle guard) in small pieces.  (Some of these or more vegetables can be used)
• Add peas to them.
• Place the chopped vegetables in a pressure cooker.
• Add salt to it. No need to add water  for boiling.
• Boil them in the pressure cook on high flame.
• 2-3 whistles are good enough for indicating boiling.
• Keep the boiled vegetables aside for cooling.
• Once cooled, mash them properly using masher. (Avoid grinding)
• Chop onion and tomatoes into smaller pieces.  (Optional: Garlic can also be added to enhance the taste)
• Grind the chopped onion and tomatoes in the mixer to get a paste.
• Heat two spoon butter in a fry pan on medium flame.
• Add jeera to it and wait for 30 sec until it get reddish.
• Add the tomato-onion paste and chopped green chilly to it.
• Cook them on medium flame for 15-20 minutes.
• Add mashed vegetable to the  fry and mix them well with the tomato-onion paste.
• Add pav-bhaji masala, red chilly powder and salt as per taste.
• Cook the bhaji for 10 minutes on medium flame.
• Garnish the bhaji with coriander leaves.

Serve:

• Apply butter on the paav and heat it over tawa on medium flame.
• Serve the hot bhaji, with paav, chopped onion and lemon.

Ingredients:

• Urad Daal           : 1 cup
• Moong Dal          : 1 cup
• Oil
• Curd
• Rosted Jeera powder as per taste
• Salt as per taste
• Chilly powder as per taste
• Dhaniya patti for garnishing
• Imli chutney

Method:

• Soak the urad daal and moong dal in water for 8 hours.
• Grind the soaked urad daal and moond daal together in a grinder to get a paste.
• Mix the paste well for 15 with hands to prepare the batter.
• Heat oil in kadayi for frying.
• Drop batter in form of small balls in the oil for frying.
• Take out the fried balls/bhallas once they get golden reddish in color.
• Put the balls in the cold water for 2 hrs and then take them out.
• Squeeze out the water from the balls.
• Place balls in the serving bowl.
• Spread blended and chilled curd over the balls.
• Spread imli chutney as per taste over them.
• Optional: Add dhaniya chutney to it.
• Sprinkle some salt,rosted jeera powder and chilly powder to enhance the taste.
• Garnish with dhaniya patti and serve