Special Pav Bhaji (for 4 persons)

Ingredients:

4 tbls Rajma (Kidney Beans)

4 Tbls Masoor Dhal (Red Lentil)

4 tbls Green Peas (dried)

The above items to be soaked in water for at least 7 hours or overnight. Frozen green peas can be used – in this case need  not be soaked in water.

2 Big Potatoes

Boil the pulses and potatoes adding 1 tsp salt in pressure cooker or vessel till they are soft.

1 spoon butter

2 big onions chopped

3 big tomatoes chopped

12 flakes garlic chopped

Masala:

¾ tsp Turmeric powder

1 Tsp Chilli Powder

2 tblsp Pav Bhaji Masala (available in Indian Supermarket)

Coriander leaves for garnishing

1 lemon cut into half and quarters

1 small onion chopped

Method:

Heat the butter in a deep pan. Add the garlic and onions. When onions turn slightly brown add the tomatoes, salt and masala powders. Mix and cook for 4 minutes. Then add the boiled pulses and potatoes with the water. Mix and mash the ingredients so that the mixture is well blended with the masala. Cook for another 4 minutes. Garnish with coriander leaves and remove.

Pav:

Bread Rolls cut into halves.

Heat a spoon of butter. When hot dip one side of the bread in the butter and then fry the other side in the remaining butter. When one side had fried slightly, turn over to other side and fry that side. Do not burn the bread. The bread should look golden brown.

Serving:

Serve required amount of bhaji onto a plate. Sprinkle some chopped onions over this mixture and then some coriander leaves and juice of lemon or lime ( from the cut lemon piece). Eat this with the fried pav (bread rolls).

Pork Bafat (Ground Masala)

2 Kgs Pork cut into Small Pieces

Grinding:

15 Pepper Corns

25 Red Chillies

1 Heaped Spoon Cumin Seeds

1 heaped Tsp Mustard Seeds

2 Heaped Spoons Coriander Seeds

1 tsp Turmeric Powder

Green Masala:

6 Chopped Onions

2 Pods Chopped Garlic

6 inches Ginger Chopped

6 Big Green Chillies Chopped

Other:

2 Cinnamon Leaves

15 cloves

2 big sticks Cinnamon

Half cup vinegar

A small lemon sized ball of Tamarind – immersed in warm water and tamarind water to be used.

Water

Salt to taste

3 Green Bananas (cut into small cubes) (optional)

Pork Blood or black pudding little or small piece smashed and soaked in vinegar. (Optional)

Method:

Grind the ingredients and keep aside. Heat a vessel and add two tablespoon of oil. When hot add the cinnamon, cloves and cinnamon leaves. Then add the green masala and fry till onions loses its rawness. Add the ground masala and fry for a few minutes. Then add the pork pieces, salt, 3 spoons vinegar and masala water. Cook till meat is nearly cooked. Now you can add the banana pieces, the pork blood or vinegar and tamarind water. Check for salt and cook for further 10 mins. Pork Bafat is ready.

If you cook this a day or couple of days earlier before the actual meal it will taste better.

Kandi (Banana Plant Stem) Chutney

 

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

½ Mustard seeds

¼ scraped coconut

A small ball tamarind

6 red chillies

A pinch Asafoetida or Hing

1 tsp salt

Seasoning:

½ tsp mustard seeds

½ tsp Fenugreek seeds or methi seeds

½ tsp urid or black gram dhal

3 small red chillies

1 sprig (10) curry leaves

A pinch Asafoetida or Hing

3 tbls oil

Method

Boil the Kandi bits in little water and one tsp salt. When boiled, cool and grind along with green chilli, mustard seeds, tamarind, red chillies, coconut, asafoetida and water.

Heat a pan and add oil. Add mustard seeds, red chillies, fenugreek seeds, urid dhal, asafoetida. When urid dhal turns brown, add curry leaves and cook for 30 seconds. Add the ground mixture. Mix and check for salt (add if required). Cook on slow flame for 2 minutes. Remove from stove.

Kandi (Banana Plant Stem) Fugath

 

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

1 chopped onion

½ tsp mustard seeds

½ tsp turmeric powder

1 sprig (10) curry leaves

¼ scraped coconut

1 tblsp vegetable powder (optional)

3 tbls oil

Method

Heat vessel and add oil. When oil is hot add mustard seeds, then onion, curry leaves and green chilli. When onion turns slightly brown add the turmeric powder, banana bits, salt and water. Mix and cook on slow fire till Kandi is cooked (15 to 20 minutes). Add vegetable powder and cook for a minute. If you want to skip vegetable powder, then add coconut mix and remove the vessel from stove.

Chicken Fingers

 

Ingredients:

250 gms Boneless Chicken Breast (cut into two inch strips or pieces)

Marinade

1/4 tsp Chilli Powder

1/4 tsp pepper powder

1 tsp Tandoori Powder

1 tblsp Ginger Garlic Paste

Juice of ½ Lemon

Salt ½ tsp

1.5 tblsp Worcestershire sauce

1 tblsp Oyster Sauce

Other Ingredients:

Rice Flour seasoned with ½ tsp Salt and ½ tsp pepper powder

1 egg

Breadcrumbs

Oil for frying

 

Method:

Clean and cut chicken into pieces. Add the chicken pieces to the marinade, mix and marinate for at least an hour in the refrigerator.

Beat one egg. Roll the chicken pieces (one by one) in the seasoned rice flour. Then dip in beaten egg, roll in breadcrumbs and deep fry till golden brown.