Onion Bhaji/Khekada Bhaji

Ingredients:

Gram flour (Besan) - 5 Tbsp

Rice Flour - 2 Tbsp

Onion - 2 Big

Finely chopped cilantro - 2 Tbsp

Turmeric powder - 1/4 Tsp

Red chili powder - 1/4 Tsp

Oil - to deep fry

Asafoetida - a pinch

Salt - to taste

Method:

1) Chop onion vertically and separate slices.

2) In a bowl mix chopped onion, asafoetida, salt, red chili powder, turmeric powder and cilantro.

3) Keep this mixture for 30 Min. and it will become moist. You can beat onion slices with spoon or crumble with hands to get it watery.

4) Add rice flour and besan as required and mix well. Do not add any water in this mixture.

5) Deep fry bhaji in oil and serve hot with your favorite chutney.

Khekada Bhaji

Shev Bhaji

Preparation time - 15 Min                          Cooking time - 15 Min                    Serves - 4

Ingredients :

Shev(thick sev) - 200 gm

Chopped onion - 3/4 Cup

Garlic - 6 cloves

Ginger - 1/2 inch piece

Oil - 2 Tbsp

Red chili powder - 1 1/2 Tsp or to taste

Turmeric powder - 1/4 Tsp

Spices:

Coriander seeds - 1 Tbsp

Cumin seeds - 1/2 tbsp

Coconut - 1 tbsp

Black pepper  - 1 Tsp

Cinnamon stick - 1/2 inch

Bay leaf - 1 

Poppy seeds - 1/2 Tbsp

Peanuts - 1 1/2 Tbsp

Clove - 1

Method :

1) Dry roast all spices and keep aside.

2) Heat 1 tbsp oil in pan and fry ginger, garlic and onions till onions become soft. Add dry roasted spices int it and mix well.

3) Grind all spices mixture adding little water. 

4) Heat 2 tbsp oil in wok and crackle mustard seeds.

5) Add ground spices mixture and fry on medium flame till masala leaves oil. Make sure masala mixture is not watery.

6) Add turmeric powder, red chili powder and mix well. Add salt and 2 1/2 cup of water and let it boil for 10 mins on medium flame.

8) Add 1/2 cup thick sev after curry is boiled and immediately switch off stove.

9) Garnish with fresh cilantro and serve hot with chapati(indian bread). Add more shev while serving.

Shev Bhaji

Pav Bhaji

Preparation Time - 20 Min                 Cooking Time - 15 Min                   Serves - 5

Ingredients: 

Potato - 4 big

Finely chopped capsicum - 1 Big

Green peas - 1 Cup

Finely chopped tomato - 4 Big

Finely chopped onion - 2 Big

Finely chopped cauliflower - 1 Cup

Butter - 4 Tbsp

Oil - 1 Tbsp

Pav bhaji masala - 2 Tsp

Coriander leaves to garnish - 1/4 Cup

Lemon - 1

Pav  - 10

Method :

1) Soak green peas in hot water for 10-15 mins. Boil and mash potatoes.

2) In pressure cooker, add mashed potatoes, chopped capsicum, cauliflower, half of the tomatoes and green     peas. Add 1 tsp salt and 1 cup water  and cook for 10-15 min on low flame and mash these veggies.

3) Heat oil in pan and fry onions till golden brown. Add remaining tomatoes and fry for 1 min.

4) Add mashed veggies in this and mix well. Add 1/2 cup water and bring to boil on medium flame.

5) In small pan heat butter, switch off stove and then add red chili powder and pav bhaji masala.
    Put this butter tadka masala on mashed veggies. Add half lemon juice.Mix well and cook for 5 mins.

6) Add little butter on griddle; cut pav horizontally and fry till brown in color and crispy.

7) Garnish Bhaji with fresh coriander leaves, chopped onion. Add little butter on bhaji and serve hot with fried pav.You can add grated cheese on bhaji and enjoy cheese pav-bhaji.

Ambat Chuka Mirchi Bhaji

It is one of the favorite recipe in the Vidarbha region of Maharashtra India. It tastes hot and spicy.

Ingredients : 

Tur dal(Tuvar) - 1 Cup

Coarsely chopped green chilies - 10-15  ( per taste)

Finely chopped ambat chuka (Green Sorrel) - 1 1/2 Cup

Onion - 1/2 Cup

Tomato - 1/2 Cup

Ginger -  1 inch piece

Garlic - 10-12 cloves

Coconut - 3 Tbsp

Goda masala /garam masala - 1/2 Tsp

Salt - to taste

Cumin seeds - 1/2 Tsp

Oil - 2 Tbsp

Method:

1) Pressure cook tur dal , green chilies and green sorrel (or tomatoes)  together for 20 mins or up to 3 whistles and grind it nicely in mixer or food processor.
Tip : If you like you can add few ground nuts.

  


2) Grind onion, tomato, ginger, garlic,coconut and 2-3 green chili to fine paste.

  

3) Heat oil in large pan, crackle mustard seeds and add cumin seeds.

4) Add grind onion mixture and fry for 5-7 mins.

5) Add goda/garam masala and mix well.

6) Add mixture of cooked dal and green sorrel with 2-3 cup of water to get desired consistency.

6) Add salt and little shredded coconut, let it boil for 10 minutes on medium flame, stirring occasionally.

7) Garnish with fresh cilantro and serve hot with chapati or rice.

Ambat Chuka Mirchi Bhaji