PAV BHAJI Ingredients: Potatoes - 1/4 kgs Green peas - 100 gms Cauliflower - 1/2 or cabbage - 200 gms

Capsicums - 2 Tomatoes - 3 big Onions - 2 Turmeric powder - 1/2 tsp Chilli powder - 1/2 tsp Pav Bhaji Masala Powder - 1 tbsp. Dhania - 1/2 tsp Butter - 50 gms Garlic paste - 2 tsp Salt to taste Coriander leaves - 1 tbsp (chop finely) Method: 1. Cut all vegetable into peices and except potatoes and peas. 2. Pressure cook vegetables, potatoes, peas. Do not cook capsicums. 3. Peel and mash the potatoes keep aside. 4. Cut onion and tomatoes finely. 5. Heat butter in a shallow pan, fry the onions and garlic paste. Add tomatoes a nd chopped capsicums, fry till it is mash properly. 6. Add mashed potatoes, other cooked vegetables, salt and all the spicy powders and add little water. 7. Cook and mash throughly when it is boiling. 8. When the mashed gravy becomes hard thick. add a blob of butter, sprinkle chop ped onion and coriander leaves. 9. Serve hot with buttered pav bread with lemon peices. (Cut bun horizontally in to half. Put butter on a tawa and melt. Apply inside and both outsides). ----------------------------------------------------PAV BHAJI2 Ingredients 8 pavs (squarish soft buns about 4" x 5" size) butter to shallow fry. For Bhaji 1 capsicum chopped fine 2 onions chopped fine 2 tomatoes chopped fine 2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas 2 tbsp. butter 2 tsp. pavbhaji masala 1 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. sugar salt to taste 1 cup water (in which vegetables were boiled) 1/2 tsp. each ginger grated, garlic crushed juice of 1/2 lemon. To Garnish 1 tbsp. coriander chopped

1 onion chopped small pieces of lemon Method Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining. Heat butter in a pan. Add ginger-garlice, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 m inutes. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between. Add lemon juice, stir. Garnish with chopped coriander and a block of butter. For Pavs Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides. Serve hot with bhaji, a piece of lemon and chopped onion. Making time : 30 mins. (excl. pressure cooking time) Serve : 4 (2 pavs each) ---------------------------------------------------------------