Chilli Garlic Parotta

https://www.youtube.com/watch?v=8figdutvwOc

Pav Bhaji

For Pav:

AP Flour - 1 cup

Instant Yeast - 1 tsp

Sugar - 1/2 tbsp.

Butter - 2 tsp.

Milk - 1/2 cup

Oil

In a large bowl add AP Flour, Yeast, Sugar, Butter and Milk. Knead the mixture into a sticky, soft Dough.

Smear the Dough with Oil and rest aside for 1 hour. The Dough would double in time.

Punch the Dough and knead again. Make small balls with the Dough and place it in a baking tray. Rest the Dough until it doubles in size.

Preheat oven to 300 F. Brush the Dough with Egg Whites and bake for about 20 min.

For Bhaji:

Potato – 2, diced

Plantain - 1, cubed

Cauliflower – 1 cup, chopped

Green Peas – 1/2 cup

Carrot – ½ cup, diced

Turmeric – ¼ tsp

Salt

Oil – 1 Tbsp.

Butter – 1 Tbsp.

Cumin Seeds – ½ tsp

Asafetida – 1/4 tsp

Chili Powder – 1/2 tsp

Garam Masala - 1/2 tsp

Onion – 1, chopped

Ginger Garlic paste – 1 tbsp.

Ginger – 2 tsp, minced

Tomato – 2, chopped

Tomato Sauce – ½ cup (1/2 of 8 oz. can)

Pav Bhaji Masala – 2 tsp

Coriander Powder – 1 tsp

Lemon Juice

Cilantro – 5 sprigs, chopped (for garnishing)

Pav Buns - 6

In a pressure cooker add Potatoes, Plantain, Cauliflower, Green Peas, Carrot, Turmeric, required Salt and Water. Mix well. and pressure cook for 1 whistle. Allow the pressure to come down naturally

Heat Oil and Butter in a skillet.

Add Cumin and allow it to sputter.

Add Asafetida, Chili Powder and Garam Masala.

Sauté Onion until translucent.

Add Ginger Garlic Paste and cook until the raw smell goes away.

Add Tomatoes and cook closed until soft and Oil oozes out from this masala.

Season the mixture with Pav Bhaji Masala and Coriander Powder.

Stir in cooked Vegetables; mash them and cook closed for 5 min.

Turn off heat and garnish with Cilantro, Onion, Green Chilli and Lemon Juice.

Serve with toasted Pav buns.

Fish Curry

Fenugreek seeds - 1 tsp

Sesame seeds - 1 tsp

Coconut - 1/4 cup, grated

Oil - 2 tbsp.

Onion - 1, diced

Mustard - 1 tsp

Cumin seeds - 1 tsp

Turmeric - 1 tsp

Curry leaves

Chilli powder - 2 tsp

Cumin powder - 1 tsp

Coriander powder - 1 tsp

Tamarind juice - 1 cup

Fish - 1 lb.

Dry roast Fenugreek, Sesame and Coconut in a skillet until brown. Allow this mixture to cool down completely.

Heat Oil in a pan and saute Onion until it negins to brown. Transfer the mixture to a blender along with the prepared Fenugreek-Coconut mixture and grind to a coarse paste.

Temper Mustard, Fenugreek and Turmeric. Add the ground Coconut paste and saute for 5 min.

Add Ginger Garlic paste and saute un til the raw smell goes away.

Season the imxture with Chilli, Cumin and Coriander powde ans saute un til the raw smell goes away.

Add Tamarind juice and bring the gravy to a rolling boil. Now add the Fish and cook closed for 15 min.

Serve warm with Rice.