Dabeli with paav

Ingredients
Serves 4
4 Round pavs
2 large sized Potatoes (boiled & mashed)
3 tbsps Oil
1½ tbsps Dabeli Masala
Salt to taste
1 tsp Lemon juice
Sugar to taste
1 cup Sweet tamarind chutney
1/2 cup Masala peanuts
1/2 cup Pomegranate pearls
1/2 cup Grapes (halved, optional)
1/4 cup Coconut (scraped)
2 tbsps Butter
2 medium sized Onions (finely chopped)
1 cup Nylon sev
1/4 cup Red garlic chutney
Method
Heat oil in a pan. Add potato, salt and a little water. Mix well and add dabeli masala, lemon juice, half cup of sweet tamarind chutney, sugar. Mix and cook till the moisture is absorbed.Transfer the mixture into a plate and spread it. Sprinkle masala peanuts, scraped coconut, fresh pomegranate pearls, black grapes, half the sev and coriander leaves over the top.Slit the pavs horizontally without cutting through. Spread red chilli-garlic chutney, a layer of the stuffing, sweet tamarind chutney, onion and sev in between the two halves. Place the stuffed pav on a hot tawa. Press slightly and toast on both sides, with a little butter, till done.Serve hot.

Pani Puri

Pani Poori Water:
1 bunch ( 8 to 9 leaves) Mint Leaves
7 to 8 cups of Cold Water
3 teaspoons Black pepper powder
3 teaspoons Black Salt
3 teaspoons Salt
1/2 teaspoon clove powder
2 teaspoons Cumin powder
1 inch piece of Fresh Ginger
1 1/2 teaspoons of Lemon juice
Wash the mint leaves . Grind all of the above ingredients in a blender with a little of the clod water. Add the rest of the cold water. Store in an airtight container. Chill in the refrigerator. Make this a day ahead.
To Make Pani Poori:
1/2 cup Boiled Green Moong (lentils) sprouts
2 medium Potatoes
1 cup Tamarind chutney

Method:
Boil the moong till just tender. Cool.
Boil the potatoes and chop coarsely. Cool.
Tap the Poori at the center lightly to make a half inch hole in it.
Add about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the boiled Moong.
Now add 1 tbsp of the Tamarind chutney.
Dip the filled Poori into the chilled pani puri water and serve.
You can add the above ingredients into the Poori according to your taste. Many people like to have only the sweet tamarind chutney, some like it hot and therefore adding the potatoes and lentils they dip the poori into the Pani Poori water. Some only add the moong/lentils while others favor the potatoes. Make your favorite combination

Pepper Rice with Egg

Ingredients:
1 c Basmati rice
1- 1/2 c Water
1- 1/4 teaspoon Salt
1/8 teaspoon Turmeric powder
1 teaspoon coriander powder
2 Chilies
1 bunch Coriander leaves
1 Onion cut lengthwise
2 eggs
Vegetables (Optional)
2 tsp Pepper powder (Granule)

Method:
Wash the rice and drain the water.
Pour the butter into a vessel and heat.
Add onions and chilies and fry until onions turn golden brown.
Add turmeric powder and jeera and fry until you
get a nice smell.
Add only Rice without water and fry,
Now add 1-1/2 cup water and let it cook
Add coriander powder and salt
In another pan make like a egg bujji
Add egg bujji in rice + Sprinkle on the coriander leaves in the end.
Reduce to low heat and let the rice cook.

Pulka’s

Phulka’s are very light bread and it is also very figure friendly bread…but you should eat it when it is hot…then u will find the real taste of phulka.
For My pulka’s I dont use oil or ghee…

Ingredients:
1 cup Wheat Flour
As required Salt
Method:
Sift the flour and salt together in a basin mix thoroughly.
Add a little warm water and form a stiff dough and set aside for at least half an hour.
Form into balls.
Roll the balls into rounds 2″ in diameter for pulka’s.
Cook on both sides on a tawa then put it on the flame till cooked and black spots starts appearing on the phulka
Serve hot