Pav Bhaji - Mumbai style

Pav bhaji is a spicy curry of mixed vegetables,cooked in special blend of spices and served with buttered pav , This recipie is originated in mumbai and spread accrosed the country . This  dish is  enjoyed by kids and even elders. Pav bhaji is generally choose to make during some occasion like birthday , get  together ..etc but is enjoyed anytime and day.

Ingredient.....

1. Cauliflaur half kg
2. Shimla mirch
3. Peas 1 big katori
4. Potatoes 2
5. Tomatoes 6
6. Onion 3-4
7. Tur dal 4-5 tbsp
8. Garlic cloves 4-5
9. Ginger garlic paste 1tbspoon
10. Lemon juice 1 whole
11. Water as required
12. Butter as required 
13. Red chilly powder 1 tsp
14. Pav bhaji masala 2tbsp
15. Coriander powder 1 tsp
16. Turmeric 1 tsp
17. Salt to taste
18. Chopped coriander leaves 2-3 tb - sp

For Garnishing...

1.  Onion rings or choped
2. Lemon 
3. Chopped coriander leaves
4. Grated cheese
5. Butter

Pictorial recipe
  

Wash and chop  all the vegetables of your choice , I have taken  cauliflower,capsicum/ shimla mirch , and potatoes (boil peas seperately) 

you can also add other vegetables like beans ,brinjal ,beetroot etc..

 Take the vegetables in a pressure cooker,to it add 4-5 tbspoon of washed tur dal

Add salt and 4-5  whole cloves of garlic.

add 1 glass of water to the cooker and pressure cook the vegetables for 7-8 whistles 

Meanwhile keep the chopped onion ,tomatoes corainder leaves and coursely grinded ginger garlic ready.

heat butter in a big pan.

Saute ginger and garlic paste.

Add in  one big chopped onion .

Cook til the onion becomes soft .

Add in 2 chopped tomatoes and saute till soft .

Now add spices.... red chilly powder, turmeric powder ,coriander powder,and Everest pav bhaji masala.

Cook till oil leaves the sides.

Add in salt and chopped corainder leaves.

Squeeze half a lemon in 1 cup of water.

Add in the lemon water.

Add in ... boiled peas.

Boiled vegetables are ready to go in .

Sprinkle some pav bhaji masala on top.

Apply butter  on both sides of the pav and shallow fry it on tava or griddle .

Heat a 1tspoon of butter and add chilly powder and pavbhaji masala to it and  saute the small amount of bhaji from the pan

Mix evenly by smashing the bhaji , add in water to adjust the consistency as required.

Add in ... 1-2 slice of cheese slice.this gives smooth texture and taste to bhaji.

  

Serve hot pav bhaji with butter and cheese  on top garnish with choped onion , coriander and lemon.

Chicken 65

Chicken 65 was a dish introduced in 1965 at Buhari hotel Restaurant in Chennai by its founder A.M.Buhari . It is a boneless,spicy,deep fried chicken chunks dish. The flavour of the dish can be attributed to red chillies but the exact sets of the ingredients may vary .It can be prepared by using boneless or by using bone in chicken originating from Chennai , India. This recipe is very easy and perfect starter and quick appetiser ..... further this fried chicken can be used in frankie , chicken chilly and sandwiches as well.

Ingredient.....


For Marination....

1. Boneless chicken 1kg
2. Ginger garlic paste 1tbspoon
3. Curd 1cup
4. Lemon juice 1 whole
5. Schezwan sauce 1-2 tb-spoons(optional)
6. Edible oil 1 tsp
7. Red chilly powder 1 tsp
8. Garam masala powder
9. Coriander powder 1 tsp
10. Turmeric 1 tsp
11. Salt to taste
12. Crushed red chilly/chilly flakes 1 tsp
13. Chopped coriander leaves 2-3 tb - sp
14. Red food colour

For Binding... 

1. Egg whites of 2 eggs
2. Corn flour
3. Rice flour

For Tempering... 

1. oil
2. jeera
3. hing
4. curry leaves.
5. green chillies 

For Garnishing...

1. green onion
2. lemon garnish

Pictorial recipe
  

 Cut the boneless chicken into small cubes and wash under a running water.

Take boneless chicken in a bowl .

Add in all the ingredients under marination.

mix well ,cover it , keep in refrigerator ...and marinate overnight or for 5-6 hrs .

take out of fridge and bring it to room temperature.add in red food colour.

mix well...

add egg white to it...

mix properly...

add 2-3 tbspoon of cornflour or rice flour or both equally.

mix well

heat an oil in a kadhai.

fry in small batches...till crispy by adjusting the flame accordingly.

crispy chicken spreads the aroma all over your the house.

take out the fried chicken on a tissue to soak out excess oil

prepare the tempering by heating oil in a pan and adding jeera/cumin seeds ,chopped garlic,curry leaves,and slit green chillies.

 pour the tadka /tempering  all over fried chicken.

Garnish it with chopped coriander leaves,onion slice and a lemon