Pav Bhaji

Here's presenting delicious pav bhaji.. it is finger licking good, after eating this my husband rates this dish as 4.5 out of 5, let me point out getting 4.5 on a dish from my husband is as good as getting this rating from Gordon Ramsay ;)

Ingredients:

• Ready made pav
• Cauliflower - 1 small
• Potatoes - 2 
• Green peas - 1 small cup
• Carrot - 1
• Capsicum - 1 
• Onions finely chopped - 3
• Tomatoes - 3
• Green chilies - 3
• Lemon Juice - 1 tbsp
• Ginger garlic paste - 1 tbsp
• Everest pav bhaji masala - 2 tbsp
• Red chili powder - 1 tbsp (optional)
• Red food colour- generous pinch (optional)
• Chopped coriander for garnish
• Salt
• Oil 
• Butter

Method:

1. Wash, clean and chop cauliflower, potatoes, carrot and capsicum. Pressure cook these vegetables along with green peas, salt and turmeric powder until soft.
2. Boil tomatoes in water until their skin peels off , take it out, once they cool down puree them and keep aside.
3. Heat oil in a wide pan, add onions and saute them until translucent, add chopped green chilies and ginger garlic paste and fry them for a minute or two.
4. Now add tomato puree, red chili powder and pav bhaji masala and fry this for 2 minutes.
5. Add the boiled vegetables and mix well, mash these vegetables gently using a potato masher or by pressing it with back of the spoon. 
6. Now add salt, red food colour and lemon juice, cover the vessel and cook this on low flame for 10 minutes, keep stirring it in between.
7. Add a dollop of butter and chopped coriander to the bhaji and turn off the stove, cover and keep this bhaji aside.
8. In a hot thick bottomed tawa add a tbsp of butter, slice the pav horizontally into two and pan fry them in the butter for a minute, press the pav to the tava will frying.
9. While plating the bhaji add little butter on top of it and serve it with hot pav accompanied by chopped onion and a slice of lemon.

Got this recipe from my cousin Afsha, i made a few small changes to it.

Thanks sweet heart for the wonderful recipe ..mmuuuaahh

Lagan Ka Kheema

Ingredients:

• Mutton kheema/ mince  - 500gms
• Shahi zeera - 1 tsp
• Deep fried onions - 1 cup
• Yogurt - 1 cup
• Ginger garlic paste - 2 tbsp
• Red chili powder - 2 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Garam masala powder - half tsp
• Chopped coriander - 3 tbsp
• Chopped mint leaves - 3 tbsp
• Grated dry coconut - 5 tbsp
• Poppy seeds - 2 tbsp
• Charoli / Chironji - peeled - 2 tbsp
• Juice of one medium size lemon
• Ghee - 3 tbsp
• Coal - 1 small piece
• Oil - 1 tbsp
• Salt

Method:

1. Grind fried onions and yogurt to a fine paste.
2. Dry roast poppy seeds, chironji and dried coconut on medium heat until lightly browned and grind it to a fine paste adding little water.
3. Heat ghee in a vessel, add kheema, salt and saute for 5 minutes. Add ginger garlic paste, fried onion paste, cumin powder, coriander powder, red chili powder, mix well and cook this on medium heat until the water in the kheema dries up.
4. Add the poppy seeds paste, give it a good mix.
5. Now add garam masala powder, lemon juice, chopped coriander and mint leaves, mix well and cook this until the kheema is done, add water as per the consistency of gravy you prefer.
6. While the kheema is almost cooked, keep coal piece on flame and place the red hot coal in a small stell bowl and keep it in the centre of the kheema mixture, drizzle a little oil over it and cover the vessel immediately for about a minute. Take out the coal bowl and stir the kheema , cover and keep it aside for 2 -3 minutes. Serve hot.

Recipe courtesy: Sanjeev kapoor's lagan ka kheema , i made a few changes here and there to the recipe as per my convenience.