Lamb Seekh Kabab!!!

Hi guys!!!

I have always been a fan of kababs. That always seemed like a perfect starter to me. For the first time I prepared kababs at home. I used minced lamb. The same recipe can be used when using minced chicken as well. My husband does not like lamb/mutton much. It is very difficult to get him to eat something that has mutton in it. On the other hand, I love mutton. Be it biryani or any other curry, I love to use mutton in it. But it has been almost a less frequented ingredient 'coz it seems like a truck-load of work to prepare a dish just for me. Anyways, now and then I try to prepare something in mutton and look like a sad puppy when we sit down to eat and succeed in getting him to eat it too :-)

The Seekh kabab is an easy to prepare starter dish. It can be a great appetizer when hosting parties or having friends over. Now lets see the recipe.

Ingredients:

Minced meat - 1/2 kg
Egg - 1
Onion - 1
Green chillies - 2
Ginger & garlic paste - 1 tsp
Gram flour (Besan) - 2 tbsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Corriander powder - 1 tsp
Pepper powder - 1/2 tsp
Salt - 1 tsp
Lemon juice - 2 tsp

Procedure:

1. Mix all the ingredients and cover and refrigerate for an hour. This helps in binding so that the meat does not fall off the skewer.
2. Preheat oven to 220C.
3. Soak the bamboo skewers in water for about half hour. Now divide the meat mixture into equal sized balls.
4. Roll the balls around the skewer and stretch it out.
5. Cook this in the preheated oven for around 15 minutes or till the meat is thoroughly cooked.

Serve hot with mint chutney or just ketchup!!!!

Gobi Masala / Cauliflower Curry!!!!

Hi guys!!!

Aloo Gobi Masala is a curry that I frequently prepare. But I do opt to exclude the aloo from the curry at times and land at this amazing gobi masala. This is a great accompaniment for rotis and is a very fulfilling dish too. Both me and my husband love this curry.  Cauliflower is the second most often used vegetable in my kitchen. Aloo is the winner by the way :-)

This is just like any other north indian curry I prepare. Just the right proportion of the masala powders is what matters. You can either pre-cook the cauliflower to shorten the process or just cook it when preparing the curry. I prefer the second option.

Now lets see the recipe.

Ingredients:

Cauliflower - 1 small
Onion - 1 big
Tomato - 1 big
Ginger & garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/2 tsp
Amchur powder - 1/2 tsp (optional)
Kasoori methi - 1 tsp (optional)
Salt - as per taste
Oil - 2 tbsp
Cumin seeds - 1 tsp

Procedure:

1. Heat the oil and add the cumin seeds. When they start to sizzle add the chopped onions, followed by ginger garlic paste and tomato.
2. Cook this for a couple of minutes till all the ingredients combine to form a paste. Now add all the masala powders, salt, kasoori methi if using and mix well.
3. Now add the cauliflower chunks and 1/2 cup of water and close and cook for about 15 minutes.
4. Keep stirring in between to avoid sticking to the bottom of the pan. When the gobi is all cooked and the masala is well blended, switch off heat.

Serve hot with rotis or pulao.

Cranberries & Pistachio Biscottis!!!

Hi guys!!!

Monday hits hard on people who have to return to work. It does seem hard for me as well. My weekends usually start as early as Friday afternoon with my husband coming home for lunch. Then it is 2 days of fun. Either visiting places or just watching one movie after another and lying around lazily all day :-) This weekend was awesome. The weather was great. With clear blue skies, breeze and sunlight till 10 pm... Ahhh!!!! I love such days. In all these 11 months in the UK this is the first time I am seeing consecutive bright and clear days. So we did not waste a single day. Saturday flew by with us visiting a very scenic castle nearby with friends. Sunday was fantastic. We had a barbecue lunch along with a few other friends and it was just awesome!!! After all that fun, I am like the kindergarten kid who cries all the way to school on Monday morning..

I am gonna quit whining about the start of the week and get to the recipe. I love the recipes in Joy of Baking website. I had bookmarked the cranberries pistachio biscotti recipe a while ago and totally forgot about it. Last week, I was going through my bookmarks and found the link again. I got into baking immediately. I loved the fact that these biscottis require no butter in the making. It is just the eggs that bind the whole thing together. The taste was incredible. The only hard part was breaking open the pistachios and chopping them. When my husband was having the last biscotti he asked, "Will there be a box of these on the dining table tomorrow when I get back from work??" I could not help but laugh.

So off to the recipe now.

Ingredients:

All-purpose flour - 1 3/4 cup
Sugar - 2/3 cups
Eggs - 2
Baking powder - 1 tsp
Vanilla extract - 1 tsp
Salt - 1/4 tsp
Dried cranberries - 1/2 cup
Unsalted pistachios - 1/2 cup

Procedure:

1. Preheat the oven to 180C.
2. Beat the eggs and sugar on medium speed till pale and fluffy. It takes about 3 minutes.
3. Now add the vanilla extract and beat for another minute.
4. In a spearate bowl, mix the flour, baking powder and salt. To this add the egg mixture and beat till it is properly combined.
5. Finally add the cranberries and pistachios and fold in gently.
6. Transfer this mixture to a well-floured counter and roll it into a log about a foot long. Place this on a baking sheet and bake in the preheated oven for about 25 minutes.
7. Now take it out and let it cool for about 10-15 minutes. Dial down the oven temperature to 165C. Meanwhile, when the log cools down cut this into 1/2 inch thick cookies.
8. Bake the slices for about 10 minutes and then turn over and bake for another 10 minutes. This ensures that the cookie is crisp on both sides.

Serve hot with coffee or tea!!!

Shredded Fish Stir-Fry / Meen Puttu!!!!

Hi guys!!!

This is one of my favorite dishes prepared with fish. In most South Indian non-veg restaurants this dish is prepared with Shark fish. Actually the dish is called Sura (Tamil name for Shark fish) Puttu!!! I love the Sura puttu from Ponnusamy hotel :-) My mom used to prepare this with Vaalameen (I dont know the English name). That fish has awful lot of bones and it takes forever to finish eating it. The fish kuzhambu prepared with Vaalameen is awesome. But I do not have the patience to sit and pick out the bones. So, my mom prepares this yummy puttu with it and makes my job (I mean eating!!) easier..

My husband loves fish. So, I had to prepare this dish to impress him right??!!! The first time I used Salmon. It did taste good but did not match the taste of my mom's preparation. So I started playing around with the type of fish I used to cook. Finally I landed on Cod fillets. They were amazing!!! The recipe is super simple and the dish is super delicious.

Now lets see the recipe.

Ingredients:

Cod fillets - 300 gms
Onion - 1 big
Green chillies - 2
Garlic - 3 cloves
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp + 1/2 tsp (for boiling the fish)
Chilli powder - 1 tsp
Corriander powder - 1/2 tsp
Fennel powder - 1/2 tsp
Salt - as per taste
Oil - 2 tbsp
Curry leaves - a bunch

Procedure:

1. Clean the fish fillets and cut them into a few pieces. Boil this in enough water along with 1/2 tsp turmeric powder and a pinch of salt. Let it boil till the fish is completely cooked.
2. Drain the water and shred the cooked fish and keep aside.
3. Now heat the oil in a kadai and add the mustard and cumin seeds. When they sizzle add the curry leaves. Give it a quick toss and add chopped onions, garlic and chillies.
4. Add all the masala powders, salt and the shredded fish and keep mixing till the masala is well absorbed by the fish bits. Cook for about 5 minutes and switch off heat.

Serve hot with rice and curry. This dish tastes best with fish kuzhambu!!!

Ghee Rice!!!

Hi guys!!!

Ghee rice is a very easy dish. This is a dish I prepare as a substitute for Biryani. It tastes great with any spicy curry and is almost equivalent to the flavorful biryani. Infact, the Kerala layered biryanis use this ghee rice for the rice layers altering with the curry.

Ghee rice can be used to prepare a satisfying lunch when you have a spicy curry dish to accompany. I prepared this a while ago with Pepper chicken curry and Tandoori chicken. It was a super duper meal indeed!!
The recipe is very simple. Just like preparing normal white rice, but you just add in a few whole spices and ghee.

Now lets see the recipe.

Ingredients:

Basmati rice - 2 cups
Ghee - 2 tbsp
Cashews - 10
Onion - 1
Bay leaves - 2
Cardamom - 3
Cinnamon - 1" stick
Cloves - 5
Star Anise - 2
Salt - 1 tsp

Procedure:

1. Heat the ghee in a pressure cooker and add all the whole spices and cashews and let them sizzle for a while.
2. Add the chopped onions and saute till it turns soft.
3. Next add the basmati rice and fry for a couple of minutes till you get a nice aroma.
4. Now add 3 cups of water and salt and close the lid. Let it cook under pressure for 10 minutes.

Serve hot with a spicy curry of your choice!!!

Rooh-Afza Lassi!!!

Hi guys!!!

Ever since I bought a bottle of Rooh-afza I have tried to use it in any way possible. I liked it best when I used it to make lassi. Lassi itself is a great drink for summer and after I added rooh-afza it tasted even more refreshing.
It is usual for me to feel hungry around 3.30 in the afternoon and I dig our snacks shelf and for a minute lose calorie-consciousness and eat whatever I find :-) But I have made sure that I do not do that so often these days. Especially since the temperatures have started rising I am more thirsty than hungry. So I try to prepare something to drink and its mostly lassi. Again 'coz its very simple to prepare!!!

Lets see the recipe.

Ingredients:

Curd - 1 cup
Sugar - 2 tbsp (as per taste)
Rooh-afza - 2 tbsp
Cardamom - 4 pods

Procedure:

Just blend all the ingredients together and serve chilled in tall glasses :-)

Not much of a recipe but a great tasting drink!!!!

Chettinad Chicken Soup / Chettinad Kozhi Rasam!!!

Hi guys!!!

The first thing that pops in my head about soups has nothing to do with the creamy variety that we all associate with soups these days. I remember my mom used to bring me and my sister a glass of hot soup when she is cooking mutton at home. It was more or less the meat stock flavored with salt and pepper and it used to taste really good. She also used to prepare them when anyone at home had cold and it worked like a charm. Also, when dad used to take us to Chettinad restaurants we rarely ordered soups. But when we did, we enjoy every single bit of it. The chettinad soups are unique and burst with flavor. I am an ardent fan of chettinad cooking mainly 'coz I love the spices that we use in them.

Recently, my husband and I have started a soup-only dinner plan. It all started with me arguing with him that it is really difficult to lose weight with just following diet and doing no workout at all. To prove me wrong, he started a very light dinner option and resorted soups. And the lazy person I am, hate to cook just for me so I decided to follow the same :-) Although we were sticking to the canned soups, I really wanted to try the chettinad chicken soup at home. And when I woke up with congestion in my head and blocked nose I thought it was time to scare the cold away with this spicy soup :-) My ears turned red when I was having the soup. But I am relieved of my cold!!!

Like I said, its a spicy soup and you can play around with the spices to alter that to suit your taste. Now lets see the recipe.

Ingredients:

To pressure cook:
Chicken pieces - 200 gms
(pieces with bones preferred)
Shallots / Pearl onions - 10
Tomato - 1
Ginger - 1/2 inch
Garlic - 3 or 4 cloves
Chilli powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Salt - 1/2 tsp
Water - 5 cups

To grind:
Peppercorns - 1 tsp
Jeera / Cumin seeds - 1/2 tsp
Fennel seeds - 1/2 tsp
Corriander seeds - 1 tsp
Cinnamon - 1" stick
Dry red chillies - 3

To season:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - a bunch

Procedure:

1. Add all the ingredients under "to pressure cook" in a cooker and let it cook under pressure for 15 minutes.
2. Grind the ingredients listed "to grind" into a fine powder and keep aside.
3. When the pressure is released remove the weight and on low flame let the soup boil. Now add the ground masala powder and let it boil for another 5 minutes.
4. Prepare the tadka by adding the ingredients under "to season" to the heated oil. Pour this tadka to the boiling soup and switch off heat. Add corriander leaves when the soup is boiling. (I was out of corriander so omitted it).

Transfer to serving bowls and enjoy this STEAMING HOT soup!!!!!!

Mixed Vegetable Curry!!!

Hi guys!!!

I believe Mixed veg curry would be one frequently prepared curry in most homes. I sure prepare it quite often. The curry is a great delight when had with rotis or pulao. Cutting the veggies for this curry is sure a tad bit tedious but after that it is just a breeze :-)

I prepare chapathi for dinner almost everyday. Which means I do have a set of curries that are prepared quite often. Some of them 'coz they are easy to prepare and a few others 'coz my husband just loves them. Infact there are a few dishes that brighten up his face when he sees them on the plate. The mixed veg curry is one such dish. He is ever so ready and happy to have chapathis with this curry!!!

Now lets see the recipe.

Ingredients:

Chopped mixed vegetables - 300 gms
(I used potatoes, beans, carrots, cauliflower and peas)
Onion - 1 big
Tomatoes - 1 big
Ginger & garlic paste - 1 tsp
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Corriander powder - 1 tsp
Amchur powder - 1/4 tsp
(Dried Mango powder)
Kitchen king masala or Garam masala - 1 tsp
Salt - as per taste
Oil - 2 tbsp
Curd - 1/4 cup

Procedure:

1. Heat oil in a pressure cooker and add the chopped onions and saute till they turn soft.
2. Next add the ginger garlic paste and give it a good stir and toss in the tomatoes. Mix well till they combine together and become mushy.
3. Now add the chopped veggies and stir well. Now add all the masala powders and salt. Add about 11/2 cups of water and close the lid.
4. Cook under pressure for about 10 minutes. When the pressure is released add the curd and mix well.

Serve hot with rotis or pulao!!!

Mac & Cheese - with Frankfurters(Chicken Sausages)!!!!

Hi guys!!!

Mac & Cheese is a very popular dish in the US. I have always wanted to try it at home and with the variety of cream cheeses available here it was indeed a piece-of-cake to prepare. I try different versions of pasta at home and picked up a pack of macaroni long back and left it in the pantry. I finally prepared this easy version of mac and cheese a few weeks back.The recipe is very simple 'coz most of the work is done by the oven :-)

Lets see the recipe.

Ingredients:

Macaroni - 2 cups
Philadelphia cream cheese - 200 gms
Milk - 1/4 cup (approx)
Pepper powder - 1 tsp
Salt - 1/2 tsp
Frankfurters(Chicken sausages) - 5
Olive oil - 1 tbsp
Breadcrumbs - 2 tbsp (optinal)
Cheddar cheese - 1/4 cup (optional)

Procedure:

1. Cook the macaroni as per package instructions. Strain the water and set aside.
2. Preheat the oven to 180C. Grease a baking dish or pyrex bowl and keep it ready.
3. Mix the cream cheese, milk, salt and pepper in a separate dish. Heat the oil in a pan and shallow fry the sausages and keep them ready too.
4. Add the cooked sausages to the cheese mixture. Finally add the cooked macaroni to this and transfer the whole content to the baking dish.
5. Grate the cheddar on the top and toss the breadcrumbs too. This is totally optional. Pop the dish onto the oven and cook for 15 minutes.

Serve hot with just ketchup or plainly as it is!!!

Tandoori Chicken!!!

Hi guys!!!

The very mention of Tandoori chicken reminds me of a small restaurant in Malad (Mumbai) where my dad took our entire family when they all came to set me up in an apartment when I joined work. He told us that was the best place for tandoori chicken. And yes he was right. Every single bit of it was delicious!!! I have had tandoori chicken in so many places and it has always been one of my favorites. This is one dish that cannot go wrong. Just clean the chicken and marinate it with the spices and grill/bake and just enjoy!!!

The best part of this recipe is it has very little or no oil at all. I just used about 1 tbsp of olive oil along with the marinade. The dish turned out perfect and my husband was so excited and has asked me to prepare this on a regular basis :-) Tandoori chicken is a healthy option when cooking chicken. A healthy option that is not tasteless and bland. It is loaded with spices and flavor-rich!!!!

I have used chicken thighs 'coz I feel that is the most apt portion of the chicken that suits the dish.Now lets see the recipe.

Ingredients:

Chicken thighs (Skinless) - 4
Curd - 1/4 cup
Turmeric powder - 1/2 tsp
Chilli powder - 2 tsp
Corriander powder - 1 tsp
Fennel powder - 1/2 tsp
Ginger & garlic paste - 1 tsp
Cayenne pepper sauce - 1/2 tsp
(Can use any hot sauce of your choice)
Pepper powder - 1/2 tsp
Salt - as per taste
Olive oil - 1 tbsp (optional)

Procedure:

1. Clean the chicken thighs and make incisions roughly all over the fleshy portion.
2. Prepare a marinade with all the other ingredients and rub the chicken pieces with it. Let the marinade sit in the refrigerator for atleast 8 hours. Overnight works best.
3. Take the chicken out of the fridge about 30 minutes before the cooking time to bring it to room temperature.
4. Preheat the oven to 200C and place the chicken pieces on a baking sheet lined with foil and pop it in when ready. Cook for 25-30 minutes until you see the top browning.

Serve hot with a simple Indian green salad or mint chutney!!!

Palak Paneer Curry!!!

Hi guys!!!

Who does not like paneer??!!! Not me :-) I use paneer atleast once a week in my dishes. Mostly for some curry to go with rotis. I was having a hard time finding Palak here in the supermarkets and finally when I found it, I immediately knew what I was going to prepare with it. Apart from Palak paneer, I love to use palak in palak rice.

The recipe for Palak paneer is very simple. It is one of the dishes that can be easily included in the under-30-minute meals. Now lets see the recipe.

Ingredients:

Paneer - 250 gms
Onion - 1
Tomato - 1
Green chillies - 2
Ginger & garlic paste - 1 tsp
Chilli powder - 1/2 tsp
Corriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Oil - 2 tbsp
Cumin seeds - 1 tsp

Procedure:

1. Heat oil in a kadai and add the cumin seeds and let them splutter. Next add the chopped onions and saute till they turn soft and transparent.
2. Now add the ginger garlic paste followed by the chopped tomatoes and mix well. Let them cook for a few minutes till they combine well.
3. Meanwhile blanch the palak leaves (cook in boiling water and immediately wash in cold water) and grind it along with the green chillies into a fine paste.
4. When the tomatoes have cooked well add all the masala powders, salt and the palak paste and mix well. Reduce spice powders if you prefer a lower spice level.
5. Let this mixture cook in low heat for 10 minutes or till the raw smell of the masala leaves.
6. Finally add the paneer cubes and mix well and simmer for 5 minutes. (You can fry the paneer cubes or add as such).

Serve hot with rotis!!!

Jeera Rice!!!

Hi guys!!!

Jeera rice is my favorite dish when it comes to a main course idea to accompany any veg or non-veg subji. I used to have it with dal all the time when working in Mumbai. Last weekend, I was thinking so hard trying to come up with a perfect lunch menu. I did not wanna prepare biryani. So, I decided I will go for Jeera rice. We had it with Aloo Gobi Masala and it was a great meal!!!

The recipe is so easy and yet can be a great addition to any meal. Now lets see the recipe.

Ingredients:

Basmati Rice - 2 cups
Cumin Seeds/Jeera - 2 tbsp
Salt - as per taste
Ghee - 2 tbsp
Water - 3 cups

Procedure:

1. Heat the ghee in a pressure cooker and add the cumin seeds and let them sizzle. Next add the rice and keep frying them for a couple of minutes.
2. Now add the water and salt. Close the lid and let it cook under pressure for 10 minutes.

Serve hot with dal or veg/non-veg curry!!!

Sweet Chilli Prawn Sauce!!!

Hi guys!!!

OOOOOOH... Long time!!! Right from the start of the month I have not been able to find the time to blog. The reason being that every weekend we have been out having fun with friends and the weekdays just flew away with the shopping for my birthday and my birthday itself!!! Yeah, I turned 26 last week!!! One step closer to the big Three-O!!! Fine let me not grind on that now. Although, I could not get myself to sit at home and post recipes here, I did cook some new dishes 'coz Ganesh was home most of the days and religiously clicked them for the blog :-)

This Sweet Chilli Prawn sauce is my attempt to reproduce a similar dish that I had in a theme park recently. After all the amazing rides I was so hungry and could not settle for a burger or anything similar. So I decided to try the Chinese food. I ordered rice with sweet chilli chicken sauce. It was so delicious and my husband who just tried it said with his mouthful "You gotta try this at home". And yes I did!!! The following week when thinking about preparing something nice for dinner I decided noodles and sweet chilli sauce would be great!!! I had to use prawns 'coz there was no chicken at home. The recipe turned out great and we enjoyed every single bit of it.

The recipe itself is very simple and takes less than 30 minutes to prepare this satisfying meal. Now lets see the recipe.

Ingredients:

King Prawns(cleaned and deveined) - 15
Onion - 1
Bell peppers - 1
Garlic - 3 cloves
Soy sauce - 1 tbsp
Sweet chilli sauce - 2 tbsp
(Not the Maggi sauce. Use the oriental variety)
Salt - as per taste
Seasme/Regular cooking oil - 1 tbsp

Procedure:

1. Heat the oil in a wok and add the chopped onions, peppers and garlic. Saute till they turn soft.
2. Now add the prawns and saute till they are cooked completely. Next add the soy sauce and the sweet chilli sauce. Mix well and add salt if necessary.
3. Add chopped spring onions and switch off heat when the sauce is well incorporated with the prawns.

Serve hot with steamed rice or noodles!!!

Morkuzhambu / Buttermilk Curry!!!

Hi guys!!!

Morkuzhambu is one of my favorite vegetarian curries. The recipe is very simple and the dish somehow seems very sophisticated to me. That might sound ridiculous but everytime I prepare this curry, it does not make me think that I am lazy for having prepared such an easy dish. Instead, it makes me feel like I am about to have an elegant meal :-)

You can use different veggies like okra, brinjal, chayote etc. Or just prepare it plain and that is awesome too. I used okra in my curry. Now lets see the recipe.

Ingredients:

Ingredients 1:
Raw rice - 4 tbsp
Toor dal - 2 tbsp
Corriander seeds - 1 tbsp

Ingredients 2:
Shredded coconut - 1/4 cup
Ginger - 1/2"
Green chillies - 2

Curd - 1/3 cup
Turmeric powder - 1 tsp
Salt - as per taste
Oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - a bunch
Okra (or any veggies) - 1/2 cup (optional)

Procedure:

1. Heat the oil and shallow fry the chopped okra and keep aside.
2. Soak the items listed under ingredients 1 for half and hour and grind them along with ingredients 2 into a fine paste. Add the curd to the paste and give it a pulse to smoothen the curd as well.
3. Now use the same oil used for frying the okra and heat it on medium flame. Add the mustard seeds and when they splutter add the curry leaves.
4. Next add the ground curd mixture and keep stirring to avoid sticking to the bottom. Add sufficient water to achieve required consistency. Add the turmeric powder and salt and keep stirring till raw smell leaves.
5. Finally add the fried okra and give it a mix. Switch off heat and serve hot with rice.

Pav Bhaji!!!!

Hi guys!!!

I am back after a few days break. It has been a traumatic few days though. After a lovely weekend, my week started off with the bad news of my grandmother passing away. I was feeling really depressed mainly for the fact that I am miles away and could not make it to her last rituals. I have been lying around doing nothing and could not get myself to blogging too. Finally I made up my mind that I am getting back to my normal routine.

I am starting off with the recipe for Pav Bhaji. This is a very popular street food in Mumbai. When I was working in Mumbai I used to have pav bhaji for dinner most of the days. I really never got tired of it!!! I also remember my mom making it at home when we were kids. I have been long thinking to try it myself and when I saw the mini dinner rolls all I could think of was pav bhaji. So, I picked up a pack of those cute little rolls and prepared this tongue-pleasing dish for dinner the following day :-)

Now lets see the recipe.

Ingredients:

Dinner rolls - 6
Onion - 1 big
Tomatoes - 2
Bell peppers - 1
Potatoes - 1 big or 2 medium (boiled and mashed)
Green peas - 1/3 cup
Ginger & garlic paste - 1 tsp
Chilli powder - 2 tsp
Corriander powder - 1 tsp
Pav Bhaji masala - 1 or 11/2 tsp
Salt - as per taste
Butter - 2 tbsp
Kasoori methi - 1 tsp (optional)

Procedure:

1. Boil the potatoes and peas and mash them and set aside.
2. Heat the butter and add the chopped onions and bell peppers and saute till they cook well and turn soft. Next add the ginger garlic paste and tomatoes and let them cook well. Mash the cook veggies in between.
3. When the tomatoes have cooked well add the mashed potatoes and peas and about half a cup of water. Next add all the masala powders and salt and mix well. If using kasoori methi add that too. Mix well and mash repeatedly. Let it all cook well add enough water to get the consistency.
4. When it has cooked well switch off heat and transfer to a different vessel or serving plates.
5. In the same pan add some more butter and a pinch of the pav bhaji masala. Slit the rolls in the middle and toss them well in this melting butter.

Serve hot with a dab of butter on top of the bhaji!!!!