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RECIPIES

The document provides recipes for 4 dishes: coriander mint chutney, pav bhaji, veg kebabs, and moong badi. The coriander mint chutney recipe lists ingredients of coriander leaves, green chili, ginger, and lemon juice and instructions to grind the ingredients into a paste. The pav bhaji recipe lists many vegetables and spices as ingredients and instructions to cook the vegetables, spices, and butter into a thick mixture to serve with soft buns. The veg kebab recipe lists ingredients like black grams and spices to make balls that are deep fried. The moong badi recipe lists ingredients like yellow moong dal, onions, and spices to

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Surbhi Jain
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© Attribution Non-Commercial (BY-NC)
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Download as DOCX, PDF, TXT or read online on Scribd
39 views

RECIPIES

The document provides recipes for 4 dishes: coriander mint chutney, pav bhaji, veg kebabs, and moong badi. The coriander mint chutney recipe lists ingredients of coriander leaves, green chili, ginger, and lemon juice and instructions to grind the ingredients into a paste. The pav bhaji recipe lists many vegetables and spices as ingredients and instructions to cook the vegetables, spices, and butter into a thick mixture to serve with soft buns. The veg kebab recipe lists ingredients like black grams and spices to make balls that are deep fried. The moong badi recipe lists ingredients like yellow moong dal, onions, and spices to

Uploaded by

Surbhi Jain
Copyright
© Attribution Non-Commercial (BY-NC)
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Ingredients:

Green coriander leaves Green chilli Ginger Lemon juice Salt to taste 1 cup 2 1/4 inch 2 tbsp.

Method:
1. Grind coriander leaves, ginger and green chilli together. 2. If the paste is too thick, add little water. 3. Then add lemon juice and salt. Mix well.

Pav bhaaji

Ingredients:
For Bhaji : Potato medium size Cabbage chopped Cauliflower flowerets Green Peas Onions finely chopped Tomato finely chopped Green chili chopped Butter Pavbhaji masala Salt according to taste Turmeric powder Garam masala Red chili powder 1 cup water Pavs (soft buns) Green Coriander leaves finely chopped Onion Small size finely chopped (for serving) Lemon juice Green chutney / Tomato Sauce 1/2 tsp. 1/2 tsp. 1-1/2 tsp. (according to taste) for boiling vegetables 8-10 2 tbsp. 1 2 tbsp. 4 1 cup 1 cup 1/2 cup 2 2 2 4 tbsp 2 tsp.

Method:
1. Cut potato into small pieces. Wash the vegetables thoroughly with water. 2. Pressure cook all the vegetables (cabbage, cauliflower, potato, peas) till well done. Mash them coarsely. ( If you are using frozen peas, then no need to pressure cook the peas) 3. Heat 2 tbsp. of butter in a frying pan or kadhai. Add green chili. 4. Add chopped onions and fry until they become light golden brown in color. Then add chopped tomato and cook till it becomes tender. 5. Add pavbhaji masala, chili powder, turmeric powder, garam masala, salt, and cook again for 4-5 minutes. (Incase you are using the frozen peas then add now) 6. Add the boiled vegetables, lemon juice and mix well. Simmer till it becomes thick, keep on stirring and mashing pieces in between. 7. Slit the pavs horizontally. 8. Apply little butter on tava and roast the pavs till hot and soft.

VEG KEBABAS

Ingredients:
Black Grams Chopped Onions Ginger-Garlic paste Garam Masala Powder Green Chillies Coriander Leaves Vegetable Oil Salt to taste 100 grams 2 1 tsp. 1/4 tsp. 4 As Required

Method:
1. 2. 3. 4. 5. Soak Black grams for 5 to 6 hours. Grind them well. Mix all the other ingrediants to the paste and grind. Add a little water so that kabab balls of medium firmness can be made from the paste. Heat oil in a deep frying pan/ kadhai on high (Oil should be enough so that all the balls dip well in it).

6.

Reduce the heat. Deep fry balls till light brown. MOONG BADII

Ingredients:
Yellow Moong dal Chopped onion Green chilli Coriander leaves Mint leaves Ginger Red chilli powder Cumin powder(ZEERA POWDER) Salt to taste Vegetable oil as required 1 cup 1/2 cup 1 2 tbsp. 2 tbsp. about an inch 1/2 tsp 1 tsp.

Method:
1. 2. 3. 4. 5. 6. Wash moong dal thoroughly and soak for 3-4 hours. Add green chilli, coriander leaves, mint leaves and ginger to soaked dal. Grind the mixture to make a coarse paste. Add chopped onions, red chilli powder, cumin powder and salt. Heat oil in a frying pan / kadhai on high. Take small quantity of paste with fingers and slide it in oil in the form of small balls. Deep fry on medium heat until golden brown. Serve hot with green chutney.

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