Yummy Food Recipes

2 Tomatoes
2 Onions
1 Green capsicum
2 tsp ginger & garlic paste
Butter 3 tablespoons
1-1/2 tsp Red chili powder
1/2 tsp. turmeric powder

Boil and mashed

2 Potato medium size
1 cup Cauliflower
1/2 cup green peas
1/2 cup carrots
1/2 cup freach beans

PAV-BHAJI MASALA (roast & grind)

50 grams red chili,
50 grams coriander seeds,
25 grams cumin seeds,     
25 grams black pepper,
25 grams cinnamon,     
25 grams clove,
4-5 black cardamom,     
25 grams dry mango powder,
10 grams fennel seeds,     
1 tbsp. turmeric powder.

Methods
1, Heat 2 tbsp oil & butter in a frying pan or kadhai. Add green chili.
2, Add chopped onions and fry until they become light golden brown in color.
3, Add ginger & garlic paste fry for few mins.
4. add chopped tomato and cook till it becomes tender.
5. Add pavbhaji masala, chili powder, turmeric powder and cook again for 4-5 minutes.
6. add healf tsp of sugar.
7. Add the boiled vegetables fry for few mins.
8. mashing pieces & add butter.
9. Garnish with chopped cilantro serve with pav.

• 2 cups firmly packed finely shredded green cabbage
• 1 medium onion, halved and finely sliced
• 1/4 cup grated coconut
• 3/4 cup chick-pea flour
• 1 tsp fresh grated ginger
• 1-2 hot green chiles, chopped
• 1 tsp ground coriander
• 1 tsp salt
• 3 tbsp mild vegetable oil
• 1/4 cup water
• 1 tsp sesame seeds

1. Position a rack in the middle of the oven and preheat the oven to 350F. 2. Combine the cabbage, onion, coconut, chick-pea flour, ginger, chile, coriander, and salt in a large mixing bowl.
Toss to mix.
Add the oil and water and mix thoroughly.
Pour the mixture into an ungreased 8x8x2 inch baking pan or earthenware baking dish.
Press lightly to spread into an even layer.
Sprinkle the sesame seeds on top.
Bake until the top is lightly browned, about 45 minutes.
Let it rest for 5 minutes. Cut into 2-inch squares.
Serve hot or at room temperature.
Texture should be between a crisp potato pancake and dinner hashbrowns. To serve as an hors-d'oeuvres, cut into smaller pieces.

• 2 cups packed cilantro leaves, chopped fine
• 1 cup chickpea flour/besan
• 1 tbsp. rice flour
• 1/4 cup mixed flours (ragi or millet flour/ atta or wheat flour/ any other you have on hand)
• 4 green chillies, minced fine
• 1 tsp. ginger-garlic paste
• 1 tsp. sesame seeds
• 1 tsp. poppy seeds
• 2 tsp. lemon juice
• 1 tsp. turmeric
• pinch of asafoetida
• 1 tsp. garam masala
• 1/4 tsp. baking soda
• 1 tsp. sugar
• salt to taste
• Oil for frying
  

• 10-12 Alu (arbi/taro/colocasia) leaves 
• 1 ¼ C besan (chickpea flour) 
• 1 t red chilli powder (cayenne pepper) 
• ½ t turmeric powder 
• ¼ t mild heeng 
• tamarind juice (soak a 1″ ball of tamarind in half cup of hot water for half hour; rub and extract the juice) 
• 1 T sesame seeds 
• 1″ chunk of jaggery, grated or mushed (or sugar) 
• 1 t oil 
• salt 

1. In a bowl mix all the above ingredients with water, the consistency should be like pakoda batter.
2. take the alu leaves and roll it with rolling pin to flatten the veins,  now spread the batter on one leaf and arrange the another leaf it should be one above the other, spread batter evenly on each leaves.
3. Now to make bundle , first fold from the side, and then roll it from one edge to another tightly.
4. steam it for 20 mins approx,  when done let it cool and then cut it, shallow fry it.