Ingredients:

Potatoes – 1/4 kgs
Green peas – 100 gms
Cauliflower – 1/2 or cabbage – 200 gms
Capsicums – 2
Tomatoes – 3 big
Onions – 2
Turmeric powder – 1/2 tsp
Chilli powder – 1/2 tsp
Pav Bhaji Masala Powder – 1 tbsp.
Dhania – 1/2 tsp
Butter – 50 gms
Garlic paste – 2 tsp
Salt to taste
Coriander leaves – 1 tbsp (chop finely)

Method:

1. Cut all vegetable into peices and except potatoes and peas.
2. Pressure cook vegetables, potatoes, peas. Do not cook capsicums.
3. Peel and mash the potatoes keep aside.
4. Cut onion and tomatoes finely.
5. Heat butter in a shallow pan, fry the onions and garlic paste. Add tomatoes and chopped capsicums, fry till it is mash properly.
6. Add mashed potatoes, other cooked vegetables, salt and all the spicy powders and add little water.
7. Cook and mash throughly when it is boiling.
8. When the mashed gravy becomes hard thick. add a blob of butter, sprinkle chopped onion and coriander leaves.
9. Serve hot with buttered pav bread with lemon peices. (Cut bun horizontally into half. Put butter on a tawa and melt. Apply inside and both outsides).

Ingredients:
1 cup besan
1/2 tsp ginger paste
1/2 tsp green chilli paste
1 tsp salt
1/2 tsp turmeric powder
1 tsp sugar
1 tbsp oil
1/2 cup sour curd
1/2 cup water
1 tsp fruit salt

For tadka
1/2 tsp mustard seeds
4-5 curry leaves
2-3 green chillies-slit
1 tbsp oil

Method:
Mix the besan, ginger paste, chilli paste, salt, turmeric, sugar and oil and beat in the curd. Beat till smooth. Add the water and mix well again.

Add the fruit salt, stir gently and pour immediately into the greased tin and place in the steamer.

Place a thin cloth between the lid and the steamer, and close tight. Steam for 20 minutes.

Remove the tin from the steamer and keep aside.

Heat the oil for the tadka, add the mustard seeds, curry leaves and green chillies.

Saute till slightly colored, and add L cup water. Cut the dhokla into desired sized pieces and pour the tadka over. Garnish with the coriander and coconut and serve.

Read more: http://www.awesomecuisine.com/recipes/1211/1/Dhokla/Page1.html#ixzz0WAtLK09V

Ingredients:

1 cup Semolina (Suji)
1 cup fresh Curd
1 tsp Fruit Salt (Eno)
1 cup finely chopped Cabbage
1 chopped Onion
2 tblsp chopped Coriander
A few curry leaves
2 to 3 finely chopped Green Chilies
Salt to taste

How to make suji idli:

* Roast the suji in pan withour oil till it changes it color to light pink on low flame.
* Keep it aside.
* When it gets cool, in a bowl take the curd and add semolina evenly.
* Then add the fruit salt and the remaining ingredients.
* In a pressure cooker put some water to boil.
* Now put 1 spoonful of this batter in the idli maker slots.
* Place this idli maker in the cooker and let it steam for 10 minutes.
* Take it out and serve hot with green chutney.

• Category: Soups
• Preparation time: 20 mins
• Region: Indian
• Cooking time: 15 mins
• No. of Serving: 4

Ingredients:

6 cups of water
4 small potatoes, cubed
2 medium onions, sliced
2 carrots, diced
1 ½ oz beans (42 gms)
3 large tomatoes, skinned and cut into cubes
1 clove
2 tbsp. split green peas
½ tsp. Salt
¼ tsp. Butter
4 tsp. Grated craft cheese
4 level tsp flour
White pepper to taste

Method:

Mixed Vegetable SoupCombine all the ingredients except for the butter and cheese in a large soup pan and parboil on medium heat till the vegetables are done. Keep aside.
In a non-stick pan heat butter over low heat. Once the butter has melted add the flour to the pan and dry fry the flour for a few minutes. Keep stirring to ensure that the flour does not brown.
To this add the soup stock along with the vegetables and stir over medium heat for five minutes.
Remove from fire and to the soup add grated cheese. Serve at lunch or dinner.

Ingredients:
2 cups – plain flour
3/4 cup – softened butter
1/2 cup – icing sugar
1/4 tsp – vanilla essence
1 cup – granulated sugar
1 tbsp – cocoa powder
1 cup – coarsely crushed walnuts
1/4 cup – cream
2 tbsp – butter
1 cup – chocolate curls

Method:

1. Beat softened butter and icing sugar till soft and fluffy.
2. Fold in vanilla essence, and flour to make a crumbly dough.
3. Divide in 12 ungreased tart moulds.
4. Press down softly, with a small mallet or back of spoon.
5. Bring up on side to line till rim.
6. Even out by putting a thin sheet of plastic over dough, while pressing.
7. Bake in preheated oven, at 160oC for 28-30 minutes, or till golden.
8. Remove, allow to cool to room temperature.
9. Melt sugar in heavy pan, till golden and fully liquefied.
10. Take off fire, add cream and cocoa, whip till well mixed.
11. Take care because mixture will boil furiously, on adding cream.
12. Add nuts, butter, mix well, allow to cool and thicken a little.
13. Spoon into tart moulds, sprinkle thickly with chocolate curls.
14. Serve warm and gooey, with tea and snacks.

Making time: 1 hour
Makes: 12 small tarts
Shelflife: 2 days