Chitra's Food Book

Step 1

Wash and chop onion, tomato and vegetables finely. Set aside.

Step 2

Heat butter+cooking oil in Prestige pressure cooker.

Step 3

Splutter cumin seeds. Saute onion till transparent. Add ginger garlic paste and saute well.

Step 4

Add tomato and saute till mushy. Add all the spice powders , salt and mix well.

Step 5

Lastly add the chopped vegetables and mix well. Add required water and pressure cook in low flame for one whistle.

Step 6

Open the cooker after the steam is released. Take a potato masher and mash it well to make a paste like consistency.

Step 7

Add little water if its too thick. Boil for a minute and switch off the flame.

Step 8

In a tadka pan, melt butter and add pav bhaji masala powder and Kasoori methi. Switch off the flame and add to pav bhaji masala.

Step 9

Garnish with coriander leaves. Pav bhaji masala is ready.

Step 10

For pav buns, take the bun and slit it. Heat butter in a dosa tawa and add the pav bhaji masala powder, a pinch of salt and coriander leaves. Mix well.

Step 11

Dip the pav buns in this masala and cook both the sides till soft. Remove and serve it.

Step 12

Serve the pav buns with pav bhaji masala, finely chopped onions and lemon wedges. Enjoy.

Step 13

Wash and chop the head and tail portion of baby bitter gourd.

Step 14

Slit in the middle till half the way and set aside.

Step 15

Take them in a pressure cooker along with tamarind water, salt.

Step 16

Pressure cook in low flame for 1 whistle. Open the cooker after the steam is released. Drain the excess water and set aside.

Step 17

Heat oil and temper mustard seeds, urad dal, chana dal, curry leaves, onion and saute well.

Step 18

Add the cooked bitter gourd pieces, sambar powder, turmeric powder, salt and jaggery. Mix well and cook it for few minutes till onions turn golden in color.

Step 19

Switch off the flame and add grated coconut. Mix well and squeeze little lemon juice if needed.

Step 20

Heat a tsp of oil and roast urad dal , chana dal till golden in color.

Step 21

Remove in a plate and add the red chilli, curry leaves and garlic. Roast for a minute.

Step 22

Collect in the plate. Dry roast the grated coconut for a minute.

Step 23

Add sesame seeds, cumin seeds and dry roast till they crackle. Remove and collect in a plate.

Step 24

Let everything cool down. Take them in Prestige Endura Mixie jar. Add salt, red chilli powder, jaggery, hing and tamarind.

Step 25

Grind coarsely like rava/ sooji and transfer to an air tight box.

Step 26

Store upto a month. Use a clean spoon to handle.

Step 27

Serve and enjoy with Idli, dosa, Chapathi, Jowar roti. You can also relish it mixing with plain rice adding ghee.