Miscellaneous not to be missed !

Dear Chitra,

Wow, with so many special saadams I jsut don't know what to select.
but then have to pick up one for tomorrow - sunday special
biryani, maybe..... will try and get back........

Dear Meenu,
It is enjoyable to see you getting confused what to cook, just like how I am getting confused as to what to post first !
Love,
Chithra.

Dear Mrs Chithra,

You do not baffle us, you dazzle us! Eachtime, I think that you have given your best recipe- you come up with something even better. But don't you think that with this amazing range of sadams, they deserve a separate thread? Above all, rice is our staple dish and we are getting to be more versatile with rice, thanks to you.

cheers!
Vidya

Dear Vidya,
When I started, I did'nt realise that I would be posting non-stop ! I have made a request to induslady about this segregation. May be, if it is technically feasible, she will help me do it.
Thankyou all again & again,
Love,
Chithra.

Potatoes - 2 medium - chopped

Carrot - 1 medium - chopped

Cauliflower - ½ cup ( cut into flowerettes)

Peas – ½ cup

Onions – 2-3 big onions - chopped fine

Tomatoes – 3 , chopped fine

Capsicum – 1 big or 2 medium , chopped fine

To grind together:

Garlic - 10 flakes

Ginger - 1 “

Green chillies - 4, 5

Masalas:

Pav bhaji masala - 1-2 tsp ( as per taste)

Jeera powder - 1 tsp

Methi powder - 1 tsp ( I have recently started adding this to get an intriguing taste ! )

Red chilli powder - ½ - 1 tsp

Salt, Haldi

Oil - 1 tbsp

Butter - 1 tbsp

Pav buns - as per requirement

Extra salted butter

To sprinkle when serving:

Chopped raw onions

Chopped coriander leaves

In a pressurepan boil with 1 tbsp of water all the above vegetables for just one whistle.

Two minutes after switching off the stove take off the weight slowly to prevent overcooking.

Strain.(you can also parboil by any conventional method)

Mash the vegetables well and keep aside.

In a vessel heat 1 tbsp salted butter &1 tbsp refined oil.

Fry onions till golden.

Then add the ground mixture & capsicum , fry well & add tomatoes.

Stir & fry till the whole thing becomes a mass.

Then add the boiled and mashed vegetables, 1-2 tsp pav bhaji masala, 1 tsp jeera powder,2 tsp methi powder, little turmeric powder & little chilli powder(if you like it hot).

Mix well & add chopped coriander leaves.

To serve, apply salted butter on the pav bun & put on a hot tava with buttered side down.

Then take out & serve with hot bhaji on the buttered side- sprinkle chopped raw onions & chopped cor leaves on the baji.

Adjust spice level to your taste.
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Dear Chitra Madam

Tried puliyogare yesterday and it came out very well..........Regarding Pav Bhaji can we use any other masala powder or only Pav masala??(we try these items only once in a way) ........ Also does methi powder mean grinding the methi (raw)????

Dear AFR,
Only the addition of pav baji masala gives the typical pav baji flavour ! You can keep the rest in the fridge or use it up for sabjis regularly, it gives a nice taste.
Methi powder is available in Deptmtl stores - it is easier to buy. Or you can lightly roast methi & powder as fine as possible.
Love,
Chithra.

Cabbage - ¼ kg

Onions - 2 medium – mince fine

Tomatoes - 2 big – chop fine

Grated coconut - 2 tbsp

Red chillies - 4,5 ( or more)

Tamarind paste - 2 tsp

Salt

Hing - ½ tsp

Oil - 2 tbsp

Shred the cabbage fine.

Heat oil in a kadai, add hing, followed by onions.

Fry till glossy & add tomatoes.

Fry till both mix well.

Add cabbage & fry till it looks cooked.

Add coconut, & red chillies.

Remove from fire & add tamarind paste & salt.

Grind to a chutney.

Temper in 1 tsp oil with mustard seeds & curry leaves.

Goes well with rice & cgappathis.

Green chutney & sweet chutney can be prepared by any of your favourite recipes. If you freeze the chutneys & stock puffed rice, sev & papadi, making bhelpuri is a “ child’s play” !

Pori /Puffed rice – 1litre ( toast to make it crisp)

Puris/golgoppas/ papadis – 12- 14 crushed

Fine sev ( also called nylon sev) - 100 gms

Potatoes - 3 medium, boiled and mashed

Onions – 2 big, finely chopped

Mango – 1 finely chopped

Coriander – finely chopped

Red chutney

Grind fine 3-4 garlic, 4-5 red chillies and salt to a fine paste

Green chutney

Grind fine 3-4 green chillies,coriander- ½ a bunch, jeera and salt

Sweet chutney

Grind 50 gms of tamarind with 100 gms of jaggery to a thick liquid

Add all the ingredients except the coriander in a large bowl. Add the three chuneys as per taste . Finally sprinkle chopped coriander.

Tomatoes, cucumber,groundnuts are all options but are not part of the original bhelpuri recipe.

Send to the flour mill the following:

Gram dhal - 1 kg

Raw rice - ½ kg

Saunf - 50 gms ( optional)

Grind to a fine powder.

Rest of the procedure is the same as given in bajji No: 29 in Tiffins thread.

To the above, add chilli powder, salt, dosai batter, hot oil & proceed.

If you do not add saunf while grinding, add omum.

This can be used as the outer covering batter for Potato bonda also.