Pav Bhaji

INGREDIENTS
Potatoes, boiled and mashed 4 medium
Tomatoes, chopped 4 medium
Onions, chopped 2 medium
Green capsicum, chopped 1 medium
Carrot, grated 1 small
Green peas, shelled 1/4 cup
Ginger, chopped 1 inch piece
Garlic 3 cloves
Oil 3 tablespoons
Green chillies, chopped 4
Pav bhaji masala 1 1/2 tablespoons
Salt to taste
Butter 3 tablespoons
Pav 12
Lemons, cut into wedges 2

METHOD
1. Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste.
2.Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute.
3. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water.
4. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed.
5.Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously.
6. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
7. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Burger with Vegetable patty

Ingredients:

Burgers --- 8 pieces
Potatoes --- 3 big
Carrots --- 4 big
Salt --- to taste
Green Chilies --- 3 medium
Pepper (Black or White) --- ¾ tsp
Grated Cheese --- 2 tblsn
Rusks --- 1 piece (when powdered 2 ½ tblsn)
Ghee --- ½ tsp
Oil --- to fry patties
Cucumber --- 1
Tomatoes --- 2
Onion --- ¼ (optional)

Process:

Peel the skin of 3 potatoes and 4 carrots. Boil them (don’t chop them) in pressure cooker by adding water and enough salt to it. Keep it for 5 whistles. Wait till the pressure goes off. Drain the water. Pat dry with a paper towel. Chop them to small pieces and mash them coarsely. Keep them aside.
In the meanwhile, slit 3 green chilies vertically and chop them to tiny pieces. Make a fine powder from rusks.

Now, mix all of them mashed potatoes & carrots, green chilies, ¾ tsp of pepper, 3 tblsn of cheese, powdered rusks and adjust salt to it.

Pre-heat oven at bake & 400 degrees Fahrenheit. Take a aluminum foil. Grease the foil with ghee. Divide mashed one into 8 portions. Make a ball with each portion. Place it on the foil. Make a patty. Do the same for all the rest. When the light of oven off’s keep the foil carefully on the grill of the oven. Keep for 30 minutes. Turn off the oven. Let them cool. (This step is optional. If you can fry the patties directly on the griddle … you can skip this step.)
Make a thin slices of cucumber, onion & tomatoes.

Heat griddle. Grease the griddle with butter. Shallow fry the inner side of the burgers. Do for all the rest of the burgers.
Now fry the patties with oil on both the sides. If you are comfortable with frying the patties directly on the griddle you can avoid the oven step.

Place the fried patty on the bottom slice of the burger. Place the onion, cucumber & tomato slices on the patty. Cover it with the upper slice of the burger.

Rhuhbab Dal

Ingredients:
1. Rhubarb stalks: 4.
2. Toor Dal/ Red gram dal: 1 cup.
3. Urad dal/ blackgram dal: 2 tsp.
4. Mustard seeds: 1 tsp.
5. Jeera: 1 tsp.
6. Hing: 1 pinch.
7. Salt: as per taste.
8. Turmeric: 1/2 tsp.
9. Chilli powder: 1 tsp.
10. Green chillies: 1.
11. Ginger: 1 ".
12. Oil: 2 tsp

Procedure:
1. Cook dal in pressure cooker for 3 whistles or till its cooked completely.
2. Chop green chillies, ginger very fine.
3. Chop Rhubarb  1/2 inch peices.
4. Heat 2 tsp oil in a wok and add Urad dal, mustard seeds, Jeera.
5. After they sputter add hing, turmeric and green chillies and ginger.
6. Add Rhubard peices let they cook for 5 mins with lid closed.
7. Add the cooked dal and salt and close the lid for 5 mins.
8. Garnish with coriander or mint.