Dal Pakwan

Serves 4-6.

Ingredients:
250 gm Chana dal.
2 finely chopped onions
2 chopped tomatoes
4-5 cloves of crushed Garlic
1 piece crushed ginger.
1 tbsp dhana jeera
1 tbsp red chilli powder
1tbsp cumin seed (jeera)
2-3 slit from center green chillies.
2-3 tbsp dry aamchur powder
1/2 tbsp garam masala
2 tbsp of coriander
2 tbsp of oil
6-7 leaves of kadi pata.

Method for dal:
1.Soak chana dal in water at least 6 hrs before you start making dal pakwan.
2.After the dal is soaked you can cook it in any of the below two ways.
a) Put it in cooker with water and remove it after two whistles.
b) Take it in a vessel with water and remove it when it starts to boil. But make sure the dal is cooked at the same time it is not crushed. (It should be wholesome)
3. Take 2 tbsp oil in a vessel and put it on gas. Now put cumin seeds (jeera) in it . After it starts to crackle add kadi patta to it.
4.Put in it crushed garlic, crushed ginger, chopped tomatoes & onion and saute it.
5. Once the onion starts to turn brown and tomatoes start to cook then add the dal prepared in step 2 in it.
6. Now add salt, red chilly powder, dhana jeera, garam masala and coriander. Now let everything heat.
It shiuld be heated to such an extent that it is neither too liquidy nor too solid.
7. Your dal is now ready.

Imli Chutney

Ingredients
400 gm Dates (Khajoor)
50 gm Tamarind (imli)
100 gm Jaggery (gud)
2 tbsp Red Chilly Powder.

Method:
Put the dates(after removing the seeds), tamarind(remove the seeds) and Jaggery in a vessel and mix them with water.
Then put them in pressure cooker.
Blow 3-4 whistles.
Remove the mixture.
Add water if you want to make it thin.
After it cools down, add salt and chilly powder and churn it in a mixer.
Your Mithi Chutney is ready.
Refrigerate it.

Dabeli

Serves  4 People. 
Ingredients:
1/2 kg potato, around 6 medium size potato.
Kachi dabeli masala (from any store near you)
Handful of Masala Singh (Groundnut)
2 medium size onion finely chopped.
handful of Coriander
handful of pomogrenate seeds
10-15 grapes (green or black)
Imli Chutney (you can find the recipe here: http://www.jayshreefood.blogspot.in/2013/05/imli-chutney.html)

Method:
Take 5 tbsp of kachi dabeli masala (if you want more spicy you can take more tbsp) and add enough water so that the masala becomes a paste. If possible 1 hour before you start making other preparations for Dabeli.
Boil potato in pressure cooker. After it gets boiled, remove it from the cooker and peel its skin off.
Then mash the potatoes.
In a Kadhai (vessel) add 1 tbsp oil and heat it on gas. Add the mashed potatoes to it.
Then add the dabeli masala paste to it.
Add the finely chopped onions to it.
Now add the masala Groundnuts.
Let the mixture heat on the gas for 5 minutes.
After that let it cool. And then add Pomogrenate, grapes and coriander.
The Dabeli Mixture is now ready.
Take the Dabeli bread, Slice it from the middle and apply Ghee to it and Roast it on the gas for a minute or two.
Then apply Imli chutney and then put the Dabeli mixture as prepared above in such a way that it fills the bread.
Then roast it for 15-20 secs on both sides on the gas!
Your Dabeli is Ready!!

Gaajar ( Carrot) ka Halwa!

Ingredients:

• 500 gms carrot (preferably red)
• 200 gms sugar
• 2 cups of milk
• 4-5 cut almonds (badam)
• 4-5 cut cashewnuts (kaju)
• 10 raisins (draaksh)
• 2 crushed cardamom (elaichi)
• pinch of kesar

Method:

1. Peel the carrots. Grate them.

2. Put the grated carrot in a frying pan on the gas and add sugar to it.

3.While the sugar is turning into liquid and mixing with the carrots, on another gas heat the milk.

4.The sugar will start to burn and after some time will mix with the carrots and become invisible. Then add the heated milk to the mixture of carrot and sugar.

5.Let the gas burn and keep stirring. Add almonds, cashewnuts, raisins cardamom and kesar to the mixture.

6.Keep the gas on till all the milk is absorbed by the carrots. Once all the milk disappears switch off the gas.

Congratulations your Gaajar ka Halwa is Ready!!  

Palak Paneer

Serves : 4 people.
Ingredients:
2 big bunch of Palak.
150 gms paneer
2 tomatoes
1 small piece ginger.
1 onion
2-3 cloves of garlic
1 tbsp of khus khus
3-4 pcs of Kaju.
1 big tbsp whole dhana
1 tbsp whole jeera
1 green chilly
1/2 garam masala or pav bhaji masala.
2 tbsp ghee
Salt as per taste.
1 tbsp sugar

Method:
Clean the Palak and cut off the stem. Take some water in a vessel and heat it. When the water starts to boil, add palak into it and let it boil for 5 mins.
Take a strainer and drain the water. Dispose the water and keep the palak to cool. After it cools churn it in a mixer and keep it aside in a seperate vessel.
Now take khus khus, garlic, kaju,dhana, jeera,chilly,onion(cut in small pieces) along with a little water in a mixer and make a paste out of it.
Boil the tomato till its skin starts becoming loose. Then peel off its skin and put it in a mixer and make gravy out of it.
Cut the paneer into small pieces.
Take a big vessel or kadhai and add 2 tbsp ghee to it. After it starts simmering add the tomato gravy in it. Let it heat for 2-3 mins and then add the Khus khus, kaju,dhana etc paste in it.
Mix it for 2-3 mins.
Add sugar, salt as per taste and also the garam masla or pav bhaji masala. and 1/2 cup of water.
Now add Palak gravy and mix it well and stop the gas 2 mins so as to keep the green colour of the palak intact.
Now add the pieces of Paneer to it!
Congratulations!
Your Palak Paneer Vegetable is ready!

Veg. Burger

For 8 Burgers.

INGREDIENTS:
8 burger breads
500gms potatoes
3 tbsp corn flour
2 tbsp chilly-ginger paste
handful of coriander (kothmir)
2 cucumber
3 tomatoes
2 big onions
bunch of lettuce leaves
chaat masala
cheese (optional)
1/2 cup grated cabbage
2 cups of milk
1/2 tbsp of black mustard (rai)
Green chutney
Tomato Ketchup
butter or ghee
1/2 tbsp sugar
salt as per taste

METHOD:
Step 1: Boil the potato in pressure cooker. remove it after 4 whistles. Peel off its skin and mash the potato with your hand or with a masher. Add salt, handful of coriander and chilly ginger paste. Mix them properly.

Step 2: Make ball shape pattice out of the mixture prepared in step 1. flatten the balls to get small disk like shape and then roast them 3-4 at a time on a non stick tava adding little oil. As soon as you see that the pattice have been properly roasted remove them and store them separately.

Step 3: To Make White Sauce:
Take 1.5 cup of milk in a vessel and heat it on the gas. Now add cabbage, crushed mustard, pinch of salt, 1/2 tbsp of sugar to it and let it simmer. Take 1/2 cup of milk(normal temperature) in another vessel and add 3 tbsp corn flour to it. Now as the milk on the gas is simmering add this 1/2 cup of milk with corn flour to it.
Mix them well and as it thickens, remove the vessel and store your white sauce in a container and let it cool.

Step 4: Cut the Cucumbers, tomatoes and onions into thin slices.Seperate one one leaf of lettuce.

Step 5: Cut the Burger bread from the middle and roast it on a tava using butter or ghee.
Now on the lower slice of bread apply chutney, tomato ketchup & mustard sauce (if available).
Apply the white sauce and then place the lettuce leaf.
Now place the pattice prepared in step 2.
Above that place the cucumbers, tomatoes and onion.
Now put a pinch of chaat masala.
If you want then place a slice of cheese.
And finally cap it up with the upper plain roasted bread.

Congratulations! You can now attack the Veg. Burger!!

Wada Pav

A quick snack, full fledged dinner or just for time pass : Wada Pav fits in the bill everywhere! So here's the way for you to cook it!

To make 10-12 Wadas:

INGREDIENTS:

• 4 big size potatoes
• 6 cloves of garlic.
• handful of coriander (kothmir).
• 3 chillies
• small piece of ginger
• Oil for frying
• 150 gms Chana atta
• 2 tbsp red chilly powder
• 2 tbsp dhana jeera
• 1 tbsp black mustard seeds (rai)
• 1 tbsp urad dal
• pinch of asofoetida (hing)
• Pinch of turmeric (haldi)
• 6-7 leaves of curry leaves (limda)
• salt as per taste.

METHOD:

Step 1: Boil the potatoes in a pressure cooker upto around 4 whistles. Remove the potaoes and peel their skin and mash them using a potato masher or your hands.

Step 2: Take garlic,chilly and ginger and put them in a mixer. Add very little water and make paste out of them.

Step 3: Add this mixture along with coriander and salt as per taste to the mashed potatoes as prepared in step 1.

Step 4: Take 2 tbsp oil in a vessel and heat it on the gas. When the oil starts to sizzle, add mustard seed, urad dal, hing,turmeric and limda. As the oil starts to crackle add the mixture of potato and chilly garlic paste as prepared in step 3.

Step 5: Take the mixture prepared in step 4 and make wadas (balls) as per your size.

Step 6: Take Chana atta in a vessel and add red chilly powder and dhana jeera and salt. Slowly add water to this mixture and make a medium paste i.e neither too thin nor too thick.

Step 7: Take some oil in a vessel on the gas for frying. Now dip the wadas prepared in step 5 into the paste prepared in step 6. See that the wadas are covered on all side by the paste. Now slowly and carefully put these balls in the oil. Remove the wadas when they are properly fried (brownish colour).

Note: After frying do not discard the oil. you can use it later on for any purpose.

These Wadas can be had just like that but they will taste better if you put the wada in a Pav. You can put green chutney, garlic chutney & meetha(imli) chutney in the Pav as per your requirement.

Congratulations you have prepared the most famous snack of Mumbai!