Biyyapu Rava/Rice Rava Upma (Uppudu Pindi)

Ingredients:

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1/2 tsp
• Green Chillies - 4 to 5 finely chopped
• Ginger - Small Piece minced
• Oil - 3 to 4 tsps
• Curry Leaves - 1 Strand
• Peanuts/Cashewnuts - 2 tsps
• Biyyapu Rava/Rice Rava - 2 Cups
• Hing - Pinch
• Salt - To Taste
• Turmeric - Pinch
• Moong Dal - 1/4 Cup

Preparation:

1. Add oil in a heavy pan.
2. Add mustard seeds,cumin seeds, chana dal, urad dal and peanuts and saute till they are cooked. 
3. Add green chillies,ginger,curry leaves, hing and fry for a minute.
4. Add Moong dal and fry for a minute.
5. Add water to this mixture and let it come to boil. Add Salt.
6. When the water comes to a rolling boiling, lower the flame and add the Rice rava to it.Keep on stirring while you add the Rice rava to avoid lumps.
7. Reduce the flame and cook well,put the lid and simmer the upma for 5 minutes.
8. Turn off the heat and serve hot.

Murmura (Muri) / Puffed Rice Upma

Ingredients:

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1/2 tsp
• Green Chillies - 4 to 5 finely chopped
• Ginger - Small Piece minced
• Oil - 3 to 4 tsps
• Curry Leaves - 1 Strand
• Coriander Leaves - 3 springs
• Peanuts - 2 tsps
• Murmura- 2 Cups
• Onion - 1/2 Medium
• Salt - To Taste
• Turmeric - Pinch
• Besan - 2 tsps
• Lemon Juice - 1tsp (Optional)

Preparation:

1. Add oil in a heavy pan.
2. Add mustard seeds,cumin seeds, chana dal, urad dal and peanuts and saute till they are cooked. 
3. Add green chillies,ginger,curry leaves and fry for a minute.
4. Add finely chopped Onions and fry till they get translucent.
5. Add Turmeric,Salt, Besan and mix well.
6. Soak the Murmura in water for 2 min and immediately remove them with hand.
7. Then add soaked Murmura ,mix well and cook for 5min and then add chopped coriander leaves. 
8. If you want, you can squeeze little lime on top of it.(Optional)

Poha/Atukula Upma

Ingredients:

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1/2 tsp
• Green Chillies - 4 to 5 finely chopped
• Ginger - Small Piece minced
• Oil - 3 to 4 tsps
• Curry Leaves - 1 Strand
• Coriander Leaves - 3 springs
• Peanuts/Cashewnuts - 2 tsps
• Poha - 2 Cups
• Onion - 1/2 Medium
• Salt - To Taste
• Turmeric - Pinch
• Lemon Juice - 1tsp (Optional)

Preparation:

1. Soak Poha in water for 2 min and strain the water and keep aside.
2. Add oil in a heavy pan.
3. Add mustard seeds,cumin seeds, chana dal, urad dal and peanuts and saute till they are cooked. 
4. Add green chillies,ginger,curry leaves and fry for a minute.
5. Add finely chopped Onions and fry till they get translucent.
6. Add turmeric and salt and mix well.
7. Then add soaked poha,mix well and cook for 5min.
8. Garnish with chopped coriander leaves.
9. If you want, you can squeeze little lime on top of it.(Optional)

Note : You can also add boiled,peeled and cut Potatoes in the recipe for Aloo Poha.

Godhuma Rava / Wheat Rava Upma

Ingredients:

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1/2 tsp
• Green Chillies - 4 to 5 finely chopped
• Ginger - Small Piece minced
• Oil - 3 to 4 tsps
• Curry Leaves - 1 Strand
• Coriander Leaves - 3 springs
• Peanuts - 2 tsps
• Godhuma Rava / Wheat Rava - 1 Cup
• Water - 2 Cups
• Frozen Vegetables - 1 Handful
• Salt - To Taste

Preparation:

1. Add oil in a heavy pan.
2. Add mustard seeds,cumin seeds, chana dal, urad dal and peanuts and saute till they are cooked. 
3. Add green chillies,ginger,curry leaves and fry for a minute.
4. Add frozen vegetables like carrot,  green peas, sweet corn and beans and mix well.
5. Add water to this mixture and let it come to boil. Add Salt.
6. When the water comes to a rolling boiling, lower the flame and add the wheat rava to it.
7. Reduce the flame,put the lid and simmer the upma for 5 minutes.
8. Garnish upma with coriander leaves and serve hot.

Vermicelli / Semiya Upma

Ingredients:

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1/2 tsp
• Green Chillies - 4 to 5 finely chopped
• Ginger - Small Piece minced
• Oil - 3 to 4 tsps
• Curry Leaves - 1 Strand
• Coriander Leaves - 3 springs
• Peanuts/Cashewnuts - 2 tsps
• Vermicelli / Semiya - 1 Cup
• Water - 2 Cups
• Frozen Vegetables - 1 Handful
• Salt - To Taste

Preparation:

1. Add oil in a heavy pan.
2. Add mustard seeds,cumin seeds, chana dal, urad dal and peanuts and saute till they are cooked. 
3. Add green chillies,ginger,curry leaves and fry for a minute.
4. Add frozen vegetables like carrot,  green peas, sweet corn and beans and mix well.
5. Add water to this mixture and let it come to boil. Add Salt.
6. When the water comes to a rolling boiling, lower the flame and add the semiya to it.
7. Reduce the flame,put the lid and simmer the upma for 5 minutes.
8. Garnish upma with coriander leaves and serve hot.

Vegetable Upma

Ingredients:

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1/2 tsp
• Green Chillies - 4 to 5 finely chopped
• Ginger - Small Piece minced
• Oil - 3 to 4 tsps
• Curry Leaves - 1 Strand
• Coriander Leaves - 3 springs
• Peanuts/Cashewnuts - 2 tsps
• Sooji / Semolina - 1 Cup
• Water - 2 to 2 1/2 Cups
• Frozen Vegetables - 1 Handful
• Salt - To Taste

Preparation:

1. Add oil in a heavy pan.
2. Add mustard seeds,cumin seeds, chana dal, urad dal and peanuts and saute till they are cooked. 
3. Add green chillies,ginger,curry leaves and fry for a minute.
4. Add frozen vegetables like carrot,  green peas, sweet corn and beans and mix well.
5. Add water to this mixture and let it come to boil. Add Salt.
6. When the water comes to a rolling boiling, lower the flame and add the semolina to it.Keep on stirring while you add the semolina to avoid lumps.
7. The semolina will absorb water and begin to cook.Reduce the flame,put the lid and simmer the upma for 5 minutes.
8. Garnish upma with coriander leaves and serve hot.

Upma

Ingredients:

• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Urad Dal - 1 tsp
• Chana Dal - 1/2 tsp
• Green Chillies - 4 to 5 finely chopped
• Ginger - Small Piece minced
• Oil - 3 to 4 tsps
• Curry Leaves - 1 Strand
• Coriander Leaves - 3 springs
• Peanuts - 2 tsps
• Onion - 1/2 Medium
• Tomato - 1/2 Medium
• Sooji / Semolina - 1 Cup
• Water - 2 to 2 1/2 Cups
• Salt - To Taste

Preparation:

1. Add oil in a heavy pan.
2. Add mustard seeds,cumin seeds, chana dal, urad dal and peanuts and saute till they are cooked. 
3. Add green chillies,ginger,curry leaves and fry for a minute.
4. Add finely chopped onions and fry till they become translucent.
5. Add chopped toamtoes and cook till they are soft.
6. Add water to this mixture and let it come to boil. Add Salt.
7. When the water comes to a rolling boiling, lower the flame and add the semolina to it.Keep on stirring while you add the semolina to avoid lumps.
8. The semolina will absorb water and begin to cook.Reduce the flame,put the lid and simmer the upma for 5 minutes.
9. Garnish upma with coriander leaves and serve hot.

Note : This is the basic sooji upma. In this recipe, sooji can be replaced by Semiya or Godhuma Rava.

Tomato - Onion Curry

Ingredients :

• Oil - 2 to 3 tsp
• Mustard seeds (Rai) - 1/2 tsp
• Cumin seeds (Jeera) - 1/2 tsp
• Black Gram Dal (Urad Dal) - 1 tsp
• Bengal Gram Dal (Chana Dal) - 1 tsp
• Asafetida (Hing) - 1/8 tsp
• Turmeric Powder (Haldi) - 1/4 tsp
• Green Chillies - 3 to 4 chopped
• Ginger - 1/2 tsp Minced
• Curry Leaves - Few
• Coriander Leaves - 4 to 5 springs chopped
• Salt - To Taste
• Water - 1 cup
• Gram Flour (Besan) - 2 tsp
• Onion - 1/2 Medium chopped Length wise
• Tomatoes - 2 Medium

Preparation :

1. Chop the Tomatoes and keep aside.
2. In a pan, heat Oil on a medium flame.
3. Once hot, add in Channa Dal, Urad Dal and stir for 30 seconds till the color turns to golden brown.
4. Add in Mustard Seeds, Cumin seeds and allow them to pop.
5. Add in  Ginger, Green Chillies, Asofoetida, Turmeric and Curry Leaves. Cook for 30 seconds.
6. Add in the Onions and cook covered for 2 minutes or till the Onions start getting translucent.
7. Pour the Water and add Salt. Taste the liquid to check salt. It should be a little intense. 
8. Add Chopped Tomatoes.
9. Mix Besan in cold water without any lumps and add it to the curry to reach the desired consistency.
10. Take Cardamom (Elaichi) - 2, Cloves (Lavang) - 2, Cinnamon Stick (Dalchini) -1 and crush them into fine powder in Motor and Pestle and add it to the curry for additional flavor. (Note: This step is Optional).
11. Note, it will thicken a little over time. Take the pan off the flame.
12. Add in the chopped Coriander leaves (Cilantro).
13. It is ready for Puri or just with Chapatis.

Aloo - Matar Curry

Ingredients :

• Potatoes – 2 medium
• Frozen Green Peas – 1 cup
• Green Chillies - 3 to 4 chopped
• Ginger -1/2 tsp minced
• Oil – 2 tsp
• Mustard Seeds - 1/2 tsp
• Cumin Seeds - 1/2 tsp
• Turmeric Powder – 1/4 tsp
• Asafetida (Hing) - 1/8 tsp
• Salt – To taste
• Subzi Masala - 2 tsps
• Coriander  – 5 to 6 Springs
• Water – 1 cup

Preparation :

1. Boil, peel and cube the Potatoes. Keep aside.
2. In a pan, heat Oil on a medium flame.Add in Mustard Seeds, Cumin seeds and allow them to pop.
3. Add in Asofoetida, Turmeric, Ginger and Green Chillies. Cook for 30 seconds.
4. Add Cubed Potatoes and water and mix well.Add green peas and cook for 5 minutes.
5. Add Salt and subzi masala and mix well. Cook covered on low flame for 2 minutes so  that the vegetables get the flavors. 
6.  Garnish with the chopped coriander leaves and serve hot.

Tomato Pappu

Ingredients :

• Tomatoes - 2 Medium
• Toor Dal/Kandi Pappu- 1Cup
• Urad Dal - 2 tsps
• Chana Dal - 1/2 tsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/8 tsp
• Red Chili Powder - 1 tsp
• Salt to Taste
• Red Chillies - 3 to 4 No's
• Asafoetida/Hing - 1/8 tsp
• Tamarind - Small Gooseberry Size
• Curry Leaves - 1 Strand
• Coriander - 5 to 6 Springs
• Oil - 4 tsps

Preparation :

1. Take Toor dal in a bowl and wash it. Add 2 cups of water and place this bowl in a pressure cooker and cook for 3 whistles. Remove the dal bowl from the cooker after it cools down. 
2. Soak the Tamarind in a cup of warm water and extract the pulp.
3. Wash the Tomatoes and chop them into medium size pieces.
4. Heat a pan and add oil to it. When oil is hot add urad dal,chana dal,mustard seeds and cumin seeds and fry till they splutter. Add red chilles , curry leaves and asafoetida and mix well. Add chopped Tomatoes to this seasoning and cook till they are soft.
5. Add the cooked dal and add the tamarind extract, salt, and turmeric to the Tomatoes. Cook till the raw smell of tamarind disappears.
6. Mix well and add water and red chillie powder if required. Cover and cook on medium flame for 5 minutes. 
7. Garnish it with chopped Coriander Serve hot with plain rice.

Palakura Pappu / Spinach Dal

Ingredients :

• Spinach/Palakura - 2 Cups
• Toor Dal/Kandi Pappu- 1Cup
• Urad Dal - 2 tsps
• Chana Dal - 1/2 tsp
• Mustard Seeds - 1 tsp
• Cumin Seeds - 1 tsp
• Turmeric Powder - 1/8 tsp
• Red Chili Powder - 1 tsp
• Salt to Taste
• Red Chillies - 3 to 4 No's
• Asafoetida/Hing - 1/8 tsp
• Tamarind - Small Gooseberry Size
• Oil - 4 tsps

Preparation :

1. Take Toor dal in a bowl and wash it. 
2. Chop the spinach roughly and wash it. Add it to the dal and add 2 cups of water and place this bowl in a pressure cooker and cook for 3 whistles. Remove the dal bowl from the cooker after it cools down. 
3. Soak the Tamarind in a cup of warm water and extract the pulp.
4. Take the cooked dal in a pan and add the tamarind extract, salt, turmeric and cook till the raw smell of tamarind disappears.
5. Heat a pan and add oil to it. When oil is hot add urad dal,chana dal,mustard seeds and cumin seeds and fry till they splutter. Add red chilles and asafoetida and mix well. Add this seasoning to the cooked spinach dal. 
6. Mix well and add water and red chillie powder if required. Cover and cook on medium flame for 5 minutes. 
7. Serve hot with plain rice and any pickle.

Ravva Kesari

Ingredients :

• Ghee - 6 Tablespoons
• Semolina/Sooji/Upma Rava - 1 Cup
• Sugar - 1 to 1 1/4 Cup
• Water - 2 to 2 1/2 Cups
• Cashewnuts - 10 to 12 Halves
• Raisins (Kissmiss) - 10
• Cardamom (Elaichi) - 5 to 6 Powdered

Preparation :

1. Heat a nonstick pan and add ghee to it. When ghee is hot add raisins and fry them till they swell. Remove the fried raisins from the ghee before they turn dark.
2. Add cashew nut halves in the remaining ghee and fry till golden in color. Keep these fried cashew nuts aside.
3. In the remaining ghee add semolina and fry on low heat stirring all the while till it changes to light brown color spreading a nice aroma.Remove from heat and keep a aside.
4. Boil 2 or 2 /12 cups of water, when it reaches boiling stage add sugar. When sugar dissolves, add rava while stirring to avoid lumps. Cook till its almost dry. If you want, you can add extra ghee to it.
5. Garnish with raisins and cashew nuts, cardamom powder and serve hot. 

Note : You can also add a pinch of orange color when water is boiling, to get the kesari in ornage color.

Aloo,Tomato and Brinjal Curry

Ingredients :

• Brinjals – 6 to 8
• Potatoes – 1
• Tomatoes – 1
• Ginger –1/4”Piece
• Green Chilies – 6
• Cumin Seeds (Jeera) – 1/2tsp
• Bengal Gram (Chana Dal) – 3tsps
• Black Gram (Urad dal)– 2tsps
• Mustard Seeds – 1 1/2tsps
• Salt To Taste
• Turmeric Powder – 1/4tsp
• Coriander Leaves (Kothimeera) - 5 springs
• Curry Leaves (Karivepaku) - 1 Strand
• Oil – 5tsps
• Hing

Preparation :

1. Take a bowl and add some water and little salt to this water and mix. Wash and clean the brinjals. Cut the brinjals into pieces and put them in the salt water. 
2. Peel the potato and cut it into cubes.
3. Cut the tomato into pieces.
4. Cut Ginger and Green chilles and make a coarse paste in a Motor and Pestle (Haman Dasta) or in a mixer.
5. Heat a pan and add oil to it. When oil is hot add bengal gram, black gram,mustard seeds and cumin seeds and fry. Fry till the seeds start changing color. 
6. Add hing,curry leaves and green chili and ginger paste and fry for 1 minute. Add the turmeric powder and mix well. 
7. Add all the cut vegetables and mix well.Add some water and cook covered on slow flame stirring after every 3 minutes till the vegetables are cooked. Then remove the lid and cook for few more minutes.Add required Salt.
8. Garnish with chopped coriander leaves and serve hot with Plain Rice or Chapathis.

Charu / Rasam

Ingredients:

• Mustard Seeds – 1/2tsp
• Cumin Seeds – 1/2tsp
• Curry Leaves – Few
• Fenugreek Seeds – 1/4 tsp ( Around 8 to 10 Seeds)
• Asafoetida – 1/8tsp
• Oil  – 2 tbsp
• Rasam Powder – 1 to 1 1/2 tsp
• Coriander – 4 to 5 Springs Chopped
• Tomato– 1 Medium
• Drumsticks – 2 (Optional)
• Water – 2 Cups
• Sugar – 1/2tsp
• Turmeric Powder – 1/8tsp
• Salt - To Taste
• Tamarind – Marble Sized
• Red Chillies – 2

Preparation :

1. Heat a pan and add Oil to it. 
2. When Oil is hot add Fenugreek Seeds, Mustard Seeds and Cumin Seeds. Fry till the seeds splutter and add Red chilli pieces, Curry Leaves and Asafoetida.
3. Add sliced tomatoes and cook till they are soft.
4. Add Drumsticks and cook till they are done.
5. Add Water, Sugar, Turmeric, Salt and Tamarind Extract and let it boil.
6. Add Rasam Powder, mix well and let it boil for 3 min.
7. Garnish with Chopped Coriander Leaves.

Mixed Vegetable Rice / Veg Biriyani

Ingredients : 

• Garam Masala (Cardamom, Cloves, Cinnamon, Bay Leaves) - 4 to 5 No's Each
• Cashew Nut - 10 Halves
• Oil or Ghee - 2 to 3 tsp
• Green Chillies - 3 to 4 Slit Length Wise
• Ginger - 1/2 tsp Minced
• Coriander Leaves- 4 to 5 Springs
• Salt - To Taste
• Onion - 1 Medium Chopped
• Basmati Rice - 2 Cups
• Frozen vegetables like Beans, Carrot, Sweet Corn, Green Peas - 2 Hands Full

Preparation : 

1. Put the rice soaked for 15min and cook in a rice cooker.
2. Saute the Garam Masala in Oil/ Ghee for about 3 minutes.
3. Fry Cashew Nuts till they are golden brown in color.
4. Add Green Chillies and Ginger and saute for 2 minutes.
5. Saute the onion for few minutes or till the Onions start getting translucent.
6. Add the frozen vegetables and salt and allow them to cook until they are soft.
7. Add cooked rice to the vegetables and mix well.
8. Garnish with the chopped Coriander Leaves.
9. Serve this hot with Onion Raita or Cucumber Raita.

Aloo - Onion Curry for Puris

Ingredients :

• Oil - 2 to 3 tsp
• Mustard seeds (Rai) - 1/2 tsp
• Cumin seeds (Jeera) - 1/2 tsp
• Black Gram Dal (Urad Dal) - 1 tsp
• Bengal Gram Dal (Chana Dal) - 1 tsp
• Asafetida (Hing) - 1/8 tsp
• Turmeric Powder (Haldi) - 1/4 tsp
• Green Chillies - 3 to 4 chopped
• Ginger - 1/2 tsp Minced
• Curry Leaves - Few
• Coriander Leaves - 4 to 5 springs chopped
• Salt - To Taste
• Water - 1 cup
• Gram Flour (Besan) - 2 tsp
• Onion - 1/2 Medium chopped Length wise
• Potatoes - 2 Medium

Preparation :

1. Boil, peel and cube the Potatoes. Keep aside.
2. In a pan, heat Oil on a medium flame.
3. Once hot, add in Channa Dal, Urad Dal and stir for 30 seconds till the color turns to golden brown.
4. Add in Mustard Seeds, Cumin seeds and allow them to pop.
5. Add in Ginger, Green Chillies, Asofoetida, Turmeric and Curry Leaves. Cook for 30 seconds.
6. Add in the Onions and cook covered for 2 minutes or till the Onions start getting translucent.
7. Pour the Water and add Salt. Taste the liquid to check salt. It should be a little intense. 
8. Roughly crush the Potatoes either with your hands or with a masher or cut into cubes with a knife and mix into the Liquid.
9. Mix Besan in cold water without any lumps and add it to the curry to reach the desired consistency.
10. Take Cardamom (Elaichi) - 2, Cloves (Lavang) - 2, Cinnamon Stick (Dalchini) -1 and crush them into fine powder in Motor and Pestle and add it to the curry for additional flavor. (Note: This step is Optional).
11. Note, it will thicken a little over time. Take the pan off the flame.
12. Add in the chopped Coriander leaves (Cilantro).
13. It is ready for Puri or just with Chapatis.

Note : You can also prepare this dish with Tomato and Onion. Check out this recipe @ Tomato - Onion Curry.

Mixed Vegetable Curry

Ingredients:

• Oil - 2 to 3 tsp
• Mustard seeds (Rai) - 1/2 tsp
• Cumin seeds (Jeera) - 1/2 tsp
• Black Gram Dal (Urad Dal) - 1 tsp
• Bengal Gram Dal (Chana Dal) - 1 tsp
• Asafetida (Hing) - 1/8 tsp
• Turmeric Powder (Haldi) - 1/4 tsp
• Red Chillies - 2 to 3
• Green Chillies - 3 to 4 chopped
• Ginger - 1/2 tsp Minced
• Curry Leaves - Few
• Coriander Leaves - 4 to 5 springs chopped
• Salt - To Taste
• Water - 1 cup
• Mixed Vegetable Subzi Masala - 1 1/2 - 2 tsp
• Cauliflower - 10 to 15 Medium size Florets
• Potato - 1 Medium
• Tomato - 1 Medium
• Frozen vegetables like Beans, Carrot, Sweet Corn, Green Peas - 1 Hand Full

Preparation :

1.  In a pan, heat Oil on a medium flame.
2.  Once hot, add in Channa Dal, Urad Dal and stir for 30 seconds till the color turns to golden brown.
3.  Add in Mustard Seeds, Cumin seeds and allow them to pop.
4.  Add in Red chillies, Asofoetida, Turmeric, Curry Leaves, Ginger and Green Chillies. Cook for 30 seconds.
5.  Mix well and add the sliced tomatoes. Cook covered for 3 minutes or till the tomatoes gets cooked nicely.  Now stir once to mix well the seasoning and tomatoes. 
6.  Pour the water and add Potatoes and cook covered for 3 minutes or till the potatoes are soft.
7.  Add cauliflower and cook covered for 2 minutes.
8.  Add any other frozen vegetables and cook covered for 2 minutes.
9.  Add Salt and Mixed vegetable subzi masala and mix well. Cook covered on low flame for 2 minutes so  that the vegetables get the flavors. 
10.  Garnish with the chopped coriander leaves. 
11.  This goes well with Chapathis or Rice.

Note : You can also prepare this dish with Cauliflower, Tomatoes and Potatoes.

Pav Bhaji

Ingredients :

• Potatoes – 1 medium
• Cauliflower – 1 Cup (Florets)
• Frozen Vegetables – Carrots, Green Peas, Beans, Corn (1 Cup)
• Capsicum – 1 medium (optional)
• Tomato – 1 medium, chopped
• Onion – 1 medium, finely chopped
• Green Chillies – 3 to 4 finely chopped
• Ginger – 2 tsp, minced
• Oil – 2 Tbsp
• Butter – 1 Tbsp
• Jeera (Cumin Seeds) – ½ tsp
• Hing (Asofoetida) – pinch
• Haldi (Turmeric) – ¼ tsp
• Salt – 1 tsp (to taste)
• Red Chili Powder – ¼ tsp (to taste)
• Water – 2 cups
• Pav Bhaji Masala – 2 tsp (to taste)
• Lemon Juice – ½ tsp (to taste)
• Coriander– 5 springs, chopped (for garnishing)

Preparation :

1. In a pressure cooker, add Potatoes, Cauliflower, Green Peas, Carrots, and Water.Pressure cook for 2 whistles.
2.  Heat Oil in a non-stick pan.Add Jeera and allow it to splutter.
3.  Add Hing and Green chillies, Ginger and stir well.
4. Add Onions and cook till they are translucent. Add Capsicum and cook till tender.
5. Add Tomatoes and pinch of turmeric and cook well.
6. Add Pav Bhaji Masala, Salt and Red Chilli Powder and cook till mashed and well done.
7. Add all the vegetables and some water (add more water if u like the bhaji thin). Bring  it to Boil. Mash the vegetables to desired consistency with a masher.
8. Cook for 5 minutes and add little butter to the bhaji when serving.
9. Slit the Pav and slightly roast it with buttter in a fry pan till it turns light brown in color.
10. Serve hot with Bhaji, garnishing with coriander, squeeze of lime juice and chopped raw onions.