RECIPE 1 - PAV BHAJI
Cooking time: 20 minutes
Servings: 5
3 medium-sized potatoes
1 cup chopped cauliflower
1 cup chopped carrot
1 cup green peas
1/3 cup chopped French beans
1 large onion, finely chopped
2 to 3 large tomatoes, finely chopped
1 medium-sized capsicum, finely chopped
2 teaspoons ginger-garlic paste
2 green chilies, chopped
3 tablespoons pav bhaji masala
1/2 teaspoon garam masala powder
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 cups water, or add as required
2 to 3 tablespoons butter
Salt as required
2 to 3 tablespoons chopped coriander leaves, for garnish
12 pavs or buns (buttered) for serving with the bhaji
1. Rinse all the vegetables (except the onions, tomatoes and capsicum) well and boil in a pressure cooker.
2. Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside.
3. Once the potatoes, cauliflower and other vegetables are cooked, roughly chop all the steamed veggies and then mash them lightly with a potato masher. Keep aside.
4. Add butter to a pan and heat. When it melts, add cumin seeds, and when they sizzle, add the chopped onions.
5. Sauté the onions until they become translucent. Now add the ginger-garlic paste.
6. Add chopped green chilies and fry for half a minute.
7. Add the tomatoes and fry them till they become soft and mushy.
8. Add the chopped capsicum. Sauté for 2 to 3 minutes.
9. Now add the red chili powder, turmeric powder, pav bhaji masala and garam masala.
10. Mix the dry masalas well. Fry for a couple of minutes till the capsicum becomes a little soft.
11. Now add the mashed vegetables and combine the mashed vegetables well with the masala. Add water and salt, and combine everything well.
12. With a potato masher, mash the veggies directly in the pan. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame.
13. When done, garnish with coriander leaves. Serve with chopped onions and chopped lime.
14. To serve, add butter to the bhaji and serve with buttered “pavs”, or bread rolls.
RECIPE 2 - CHICKEN MUSHROOM SOUP
Cooking time: 20 to 30 minutes
Serves: 2
200 grams of boneless chicken (boiled in mild spices)
1 cup of fresh mushrooms
1 cup milk
1 cup oats (roasted)
Salt (as required)
2 teaspoons of crushed pepper
4 garlic cloves
1 teaspoon dry oregano leaves
1. Boil and mash the chicken cubes and keep aside.
2. Chop the mushrooms and sauté in 1 tablespoon of butter or ghee, and keep aside.
3. Sauté chopped garlic cloves and add oats and 1 cup of milk and cook for few minutes.
4. Now blend the oats, chicken and mushrooms in half cup of water, so it is like a smoothie.
5. Sauté 1 more garlic clove in 1 teaspoon of butter and add the creamy and blended mushrooms, along with salt and crushed pepper.
6. Add water and cook for a few minutes more.
7. You may add vinegar and soya sauce — this is optional.
8. Dish it out and enjoy.
RECIPE 3 - KASHMIRI TEA
Cooking time: 45 minutes
Serves: 4
2 teaspoons of Kashmiri tea leaves or pure green tea leaves
1/2 teaspoon bicarbonate of soda
2-3 pods of cardamom, seeds removed and crushed roughly
3 to 4 cups of water
2 cups of whole milk (boiled)
1/2 tsp sea salt
Sugar as required
2 cups of chilled water
1-2 teaspoons of ground pistachios and almonds to garnish
1. In a saucepan on medium heat, add the 2 teaspoons of tea with about 3 cups of water, boil until frothy then add the bicarbonate of soda and whisk vigorously for about 10 seconds. Then add the crushed cardamom and boil for 30 minutes, until the tea broth becomes a bright red.
2. Now bring the heat down to medium low and add the cold water and bring to the boil again for 20 minutes, whisking it very vigorously to achieve a slight froth.
3. Now add boiled milk and desired sugar to the mix.
4. The color of the tea should now be a lovely pink. If you add more milk, the color gets even lighter, the choice is yours.
5. Finally, add the salt and stir. Pour into a cup and sprinkle with crushed pistachios and almonds.
Cooking time: 20 minutes
Servings: 5
3 medium-sized potatoes
1 cup chopped cauliflower
1 cup chopped carrot
1 cup green peas
1/3 cup chopped French beans
1 large onion, finely chopped
2 to 3 large tomatoes, finely chopped
1 medium-sized capsicum, finely chopped
2 teaspoons ginger-garlic paste
2 green chilies, chopped
3 tablespoons pav bhaji masala
1/2 teaspoon garam masala powder
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon cumin seeds
2 cups water, or add as required
2 to 3 tablespoons butter
Salt as required
2 to 3 tablespoons chopped coriander leaves, for garnish
12 pavs or buns (buttered) for serving with the bhaji
1. Rinse all the vegetables (except the onions, tomatoes and capsicum) well and boil in a pressure cooker.
2. Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside.
3. Once the potatoes, cauliflower and other vegetables are cooked, roughly chop all the steamed veggies and then mash them lightly with a potato masher. Keep aside.
4. Add butter to a pan and heat. When it melts, add cumin seeds, and when they sizzle, add the chopped onions.
5. Sauté the onions until they become translucent. Now add the ginger-garlic paste.
6. Add chopped green chilies and fry for half a minute.
7. Add the tomatoes and fry them till they become soft and mushy.
8. Add the chopped capsicum. Sauté for 2 to 3 minutes.
9. Now add the red chili powder, turmeric powder, pav bhaji masala and garam masala.
10. Mix the dry masalas well. Fry for a couple of minutes till the capsicum becomes a little soft.
11. Now add the mashed vegetables and combine the mashed vegetables well with the masala. Add water and salt, and combine everything well.
12. With a potato masher, mash the veggies directly in the pan. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame.
13. When done, garnish with coriander leaves. Serve with chopped onions and chopped lime.
14. To serve, add butter to the bhaji and serve with buttered “pavs”, or bread rolls.
RECIPE 2 - CHICKEN MUSHROOM SOUP
Cooking time: 20 to 30 minutes
Serves: 2
200 grams of boneless chicken (boiled in mild spices)
1 cup of fresh mushrooms
1 cup milk
1 cup oats (roasted)
Salt (as required)
2 teaspoons of crushed pepper
4 garlic cloves
1 teaspoon dry oregano leaves
1. Boil and mash the chicken cubes and keep aside.
2. Chop the mushrooms and sauté in 1 tablespoon of butter or ghee, and keep aside.
3. Sauté chopped garlic cloves and add oats and 1 cup of milk and cook for few minutes.
4. Now blend the oats, chicken and mushrooms in half cup of water, so it is like a smoothie.
5. Sauté 1 more garlic clove in 1 teaspoon of butter and add the creamy and blended mushrooms, along with salt and crushed pepper.
6. Add water and cook for a few minutes more.
7. You may add vinegar and soya sauce — this is optional.
8. Dish it out and enjoy.
RECIPE 3 - KASHMIRI TEA
Cooking time: 45 minutes
Serves: 4
2 teaspoons of Kashmiri tea leaves or pure green tea leaves
1/2 teaspoon bicarbonate of soda
2-3 pods of cardamom, seeds removed and crushed roughly
3 to 4 cups of water
2 cups of whole milk (boiled)
1/2 tsp sea salt
Sugar as required
2 cups of chilled water
1-2 teaspoons of ground pistachios and almonds to garnish
1. In a saucepan on medium heat, add the 2 teaspoons of tea with about 3 cups of water, boil until frothy then add the bicarbonate of soda and whisk vigorously for about 10 seconds. Then add the crushed cardamom and boil for 30 minutes, until the tea broth becomes a bright red.
2. Now bring the heat down to medium low and add the cold water and bring to the boil again for 20 minutes, whisking it very vigorously to achieve a slight froth.
3. Now add boiled milk and desired sugar to the mix.
4. The color of the tea should now be a lovely pink. If you add more milk, the color gets even lighter, the choice is yours.
5. Finally, add the salt and stir. Pour into a cup and sprinkle with crushed pistachios and almonds.
