TIFFIN DABBA SERIES : Delicious and healthy Khana for dabba will make life simple (said by chef sanjeev kapoor)so here i am bringing recipes from CHEFS book called "TIFFINS"
INGREDIENTS:
2 cups mixed sprout (moong,moth,chana)
1 medium green capsicum roughly chopped
1/4 cup shelled green peas
1 small cauliflower roughly chopped
6 tablespoons of buttern
2 medium onion chopped
2 green 🌶 Chopped
1 tablespoon ginger paste
1and half tablespoons garlic paste
4 medium tomatoes 🍅 Chopped
1 tablespoons red chilli powder
2 tablespoon pav bhaji masala
Salt to tastes
2 tablespoons chopped coriander 🍃
2 🍋
8 pavs
METHOD
PRESSURE COOK THE MIXED SPROUTS,GREE CAPSICUM,GREEN PEAS,CAULIFLOWER WITH THREE CUPS OF WATER TILL PRESSURE IS RELEASED THREE TIMES (THREE WHISTLES).OPEN THE LID WHEN PRESSURE REDUCES,STRAIN THE VEGETABLES MASH THEM.RETAIN THE WATER
HEAT THREE TABLESPOONS OF BUTTER IN A DEEP NON STICK PAN,ADD THE ONION KEEPING A SIDE TWO TABLESPOONS FOR GARNISH.SAUTE TILL ONIONS TURN A LIGHT BROWN.ADD THE GREEN CHILLIES,GINGER AND GARLIC PASTE AND SATUE FOR TWO MINUTES.
ADD THE 🍅 AND SATUE FOR FIVE TO SEVEN MINUTES.ADD THE MASHED VEGETABLES AND MIX WELL.COOK FOR TWO TO THREE MINUTES.
ADD THE RED CHILLI POWDER,PAV BHAJI MASALA AND SALT MIX WELL AND ADD STRAINED WATER.SIMMER FOR SEVEN TO TEN MINUTES.
HEAT THE REMAINING BUTTER IN FLAT NON STICK PAN OR NON STICK TAWA.HALVE THE PAVS HORIZONTALLY AND PAN FRY.PRESSING LIGHTLY,FOR HALF MINUTE ON EACH SIDE OR TILL THEY ARE CRISP.
GARNISH THE BHAJI WITH THE CORIANDER LEAVES
REMANING ONIONS AND LEMON WEDGES AND PACK IN YOUR TIFFINN WITH CRISPY PAV.
KIDS FRINDELY
The sprouts add their protein goodness and help in elevating the dish to gastronomic heights.
INGREDIENTS:
2 cups mixed sprout (moong,moth,chana)
1 medium green capsicum roughly chopped
1/4 cup shelled green peas
1 small cauliflower roughly chopped
6 tablespoons of buttern
2 medium onion chopped
2 green 🌶 Chopped
1 tablespoon ginger paste
1and half tablespoons garlic paste
4 medium tomatoes 🍅 Chopped
1 tablespoons red chilli powder
2 tablespoon pav bhaji masala
Salt to tastes
2 tablespoons chopped coriander 🍃
2 🍋
8 pavs
METHOD
PRESSURE COOK THE MIXED SPROUTS,GREE CAPSICUM,GREEN PEAS,CAULIFLOWER WITH THREE CUPS OF WATER TILL PRESSURE IS RELEASED THREE TIMES (THREE WHISTLES).OPEN THE LID WHEN PRESSURE REDUCES,STRAIN THE VEGETABLES MASH THEM.RETAIN THE WATER
HEAT THREE TABLESPOONS OF BUTTER IN A DEEP NON STICK PAN,ADD THE ONION KEEPING A SIDE TWO TABLESPOONS FOR GARNISH.SAUTE TILL ONIONS TURN A LIGHT BROWN.ADD THE GREEN CHILLIES,GINGER AND GARLIC PASTE AND SATUE FOR TWO MINUTES.
ADD THE 🍅 AND SATUE FOR FIVE TO SEVEN MINUTES.ADD THE MASHED VEGETABLES AND MIX WELL.COOK FOR TWO TO THREE MINUTES.
ADD THE RED CHILLI POWDER,PAV BHAJI MASALA AND SALT MIX WELL AND ADD STRAINED WATER.SIMMER FOR SEVEN TO TEN MINUTES.
HEAT THE REMAINING BUTTER IN FLAT NON STICK PAN OR NON STICK TAWA.HALVE THE PAVS HORIZONTALLY AND PAN FRY.PRESSING LIGHTLY,FOR HALF MINUTE ON EACH SIDE OR TILL THEY ARE CRISP.
GARNISH THE BHAJI WITH THE CORIANDER LEAVES
REMANING ONIONS AND LEMON WEDGES AND PACK IN YOUR TIFFINN WITH CRISPY PAV.
KIDS FRINDELY
The sprouts add their protein goodness and help in elevating the dish to gastronomic heights.
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