Safna's Cook Book

Ingredients Potato - 2 nos Cauliflower - 1 cup  Cabbage - 3/4 cup Carrot - 1/2 cup Green peas - 1/2 cup Onion - 2 nos Tomato - 2 nos Ginger- garlic paste - 1 tbsp Capsicum - 1 Pav bhaji masala powder - 3 tsp Garam masala - 1 tsp Red chilli powder - 1 tsp Salt - to taste Oil - 2 tbsp Coriander leaves - 2 tbsp Lemon juice - 1 tsp Butter - for serving + fry pav buns Pav Buns - 8 nos Preparation Cut all vegetables into small pieces. Pressure cook potato, cauliflower, cabbage, carrot, greenpeas in two whistles with 1/2 cup water and salt. Heat oil in a pan and add chopped onions. After 2 minutes, add chopped tomatoes, ginger-garlic paste, capsicum and saute till it turns translucent. Add pav bhaji masala, garam masala, red chilli powder, salt and mix well. Add cooked vegetables, stir and cook for 2 minutes. Add 100 ml of water, mix and simmer stirring slowly for 5 to 7 minutes to get the desired thickness of the bhaji. Add butter, lemon juice and mix

Ingredients Urad dal(Black gram) - 3 cups Fenugreek seeds - 2 tbsp Rice flour - 3 tbsp Black peppercorns -  1 tsp (crushed) Curry leaves - 1 sprig(finely chopped) Asafoetida - 1/4 tsp Baking soda - a pinch Salt - to taste Oil - for frying Preparation Soak urad dal and fenugreek seeds for atleast one hour. Drain water and grind with little or no water. Add rice flour, pepper corns, curry leaves, asafoetida, salt, baking soda to the batter and mix well. Heat oil in a kadai and wet your palms to shape the vada by making a hole in the center. Drop this carefully into hot oil and fry on medium heat on both sides to get crispy vadas. Serve hot with idli, sambar and chutney.