KOLHAPURI MISAL PAV

PREP TIME

15 mins

COOK TIME

30 mins

TOTAL TIME

45 mins

Serves 4 people

Ingredients:

• 2 tbsp Oil
• 2 tsp jeera
• 1 tsp hing
• 2 cups Onions diced
• 3 cups Tomato chopped, about 5 large
• 1" inch Ginger
• 8 cloves Garlic
• 1 tsp red chilli powder
• 2 Potato medium, peeled and mashed
• 1 cup sprouted moong 
• 1 cup sprouted Mataki 
• 2 tbsp Grated dry coconut
• 2 tbsp Jeera powder
• 2 tbsp Dhaniya powder
• 6 cup Water
• 2 tsp kala Masala
• Chopped cilantro
• Salt to taste
• 1 tbsp Lemon juice

Toppings to serve misal:

• Chopped onion
• Chopped cilantro
• Farsan mixed
• Lemon slice
• Bread slices

Preparation:

1. Heat oil in a kadhai
2. Add jeera and allow to splutter 
3. Add hing
4. Now add grated ginger garlic and sauté until raw taste goes off
5. Add chopped onion and sauté till translucent 
6. Now add chopped tomatoes and sauté tilll soft 
7. Now add red chili powder and kala masala. Let it cook until oil separates out
8. Add dry coconut and sauté 
9. Pour water and heat for 5min
10. Now add the sprouts and boiled and mashed potatoes. Cook for 20min
11. Add cilantro and cook for 5min more

Serving misal:

1. In a bowl add the sprout mix, take some rassa (watery portion) as the farsan will absorb the water
2. Add chopped onion and cilantro
3. Keep a lemon slice by the side
4. Serve hot with bread slice

PAV BHAJI

PREP TIME

30 mins

COOK TIME

30 mins

TOTAL TIME

60 mins

Serves 6 people

Ingredients:

• 2 tbsp Butter or Oil
• 2 cups Onions diced
• 3 cups Tomato chopped, about 5 large
• 1" inch Ginger
• 8 cloves Garlic
• 1 tsp red chilli powder
• 1 Bell pepper chopped, 130gms
• 3 Potato medium, peeled and mashed
• 1 Carrot cut in pieces, 90gms or 2/3 cup
• 1 1/2 cup Cauliflower (Gobi) cut in small pieces
• 1 cup chopped green beans
• 1 small beetroot
• 3/4 cup Green dried peas soaked for 4 hours atleast
• 1/2 cup Water
• 3 tbsp Everest Pav Bhaji Masala
• 1 tsp salt to taste
• 1 tbsp Lemon juice

For Pav

• 10 Dinner rolls (Pav)
• 2 tbsp Butter
• 2 tsp Red chilli powder
• 1 pinch hing
• Salt to taste
• 1 tsp Dhaniya jeera powder

To garnish

• 1/2 Onion chopped
• 1/4 cup Cilantro to garnish
• Butter

Instructions:

Instant Pot Method

• Start instant pot in sauté mode and heat 2 tbsp butter/oil in it. Add onions and sauté for 3 minutes.
• Add bell pepper and sauté for another 2 minutes.
• Add tomatoes, pav bhaji masala and salt. Add the red chili powder. If anything is stuck to the bottom of the pot, scrape it with a spatula. 
• Add all vegetables, potatoes, carrots, and green peas. Mix well. Press cancel and close lid with vent in sealing position. 
• Change the setting to manual or pressure cook mode at high pressure for 25 minutes.
• When the instant pot beeps, release the pressure naturally. Open and use an immersion blender to coarsely grind the ingredients. You can also use a potato masher to mash the bhaji to the desired consistency. 
• Change to sauté mode and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

Pressure Cooker Method

1. Chop all the vegetables except bell pepper, tomatoes and put in a steel bowl which can be used in pressure cooker
2. Cut the potatoes in half
3. Also pressure cook the soaked green peas
4. In a pressure cooker add some water at the bottom and keep the vegetables, green peas and potato to boil. Keep the whistle on and high flame. Once the whistle blows, lower the flame to low and cook for 10 minutes and turn the cooker off.
5. Heat butter/oil in a kadhai on medium-high flame. Add ginger garlic and sauté until raw taste goes away. Add onions and sauté for 3 minutes.
6. Add bell pepper and sauté for another 2 minutes.
7. Add tomatoes, pav bhaji masala and salt. Add the red chili powder. If anything is stuck to the bottom of the pot, scrape it with a spatula.
8. Peel the potatoes and mash them
9. Add the mashed vegetables, potatoes, and mashed green peas. Mix well.
10. Put on medium flame and let the bhaji boil for a minute. Mix in the lemon juice. Bhaji is ready to be served.

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Preparing Pav

1. Slice each pav or dinner rolls in two halves.
2. Heat a pan
3. Take softened butter and add red chilli powder, hing, daniyal jeera powder, salt. Mix well
4. Spread butter onto the pav and roast on the pan
5. Pav are ready to be served with bhaji

Serving Pav Bhaji

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Take 1-2 ladles of bhaji in a plate. Add a dollop of butter. Sprinkle some chopped onions and cilantro on the top. Sprinkle some lemon juice on the top if you like a tangier taste. Serve with two buttered pav's on the side. 

RED SAUCE AND SPINACH SPAGHETTI

PREP TIME

10 mins

COOK TIME

15 mins

TOTAL TIME

25 mins

Serves: 2-3 people

Ingredients:

• Finely chopped onion - 1 small 
• Garlic cloves - 2-3 cloves
• Dried thyme - 1/4 tsp
• Dried oregano - 1 tsp
• Dried basil - 1 tsp
• Basil pesto - 1 tsp
• Black pepper freshly crushed per taste
• Tomatoes - 3 numbers
• Onion powder - 2 tsp
• Salt to taste
• Organic whole wheat spaghetti - 30 strands
• Spinach - 1cup (washed and chopped coarsely)
• Water to boil pasta
• Olive oil - 2 tsp

Preparation:

1. Boil the spaghetti with salt and oil, as per the packet instructions  
2. Heat olive oil in a sauce pan
3. Add chopped garlic and roast
4. Add chopped onion and roast until translucent
5. Add chopped tomatoes and cook until soft
6. Add thyme, basil, oregano and mix well
7. Add salt as well
8. Add spinach and cook until spinach is soft
9. Now add basil pesto and mix
10. Add crushed black pepper and stir
11. Add boiled spaghetti and give it a nice mix
12. Now add onion powder and stir well
13. Serve hot with garlic bread 

EGGLESS MARBLE CAKE

PREP TIME

10 mins

COOK TIME

50 mins

TOTAL TIME

60 mins

Ingredients:

VANILLA CAKE BATTER:

• ½ cup (135 grams) curd / yogurt, fresh
• ½ cup (120 grams) sugar
• ¼ cup (55 grams) oil
• 1 tsp vanilla extract
• 1 cup (170 grams) maida / plain flour
• pinch baking soda
• ½ tsp baking powder
• pinch salt
• 2 tbsp water

CHOCOLATE CAKE BATTER:

• ½ cup (135 grams) curd / yogurt, fresh
• ½ cup (120 grams) sugar
• ¼ cup (55 grams) oil
• 1 tsp vanilla extract
• ¾ cup (127 grams) maida / plain flour
• ¼ cup (20 grams) cocoa powder
• pinch baking soda
• ½ tsp baking powder
• pinch salt
• 2 tbsp water

Preparation:

VANILLA CAKE BATTER:

1. In a mixing bowl, take all the wet ingredients - oil, yogurt, vanilla extract
2. Add sugar and whisk it until the sugar melts
3. Sieve all dry ingredients - flour, baking soda, baking powder and salt
4. Whisk well to make a mix
5. Add water and mix well into a smooth batter

CHOCOLATE CAKE BATTER:

1. In a mixing bowl, take all the wet ingredients - oil, yogurt, vanilla extract
2. Add sugar and whisk it until the sugar melts
3. Sieve all dry ingredients - flour, cocoa powder, baking soda, baking powder and salt
4. Whisk well to make a mix
5. Add water and mix well into a smooth batter

Assembly and baking of the cake:

• firstly, scoop 2 tbsp of vanilla cake batter and transfer to a cake tin.
• on top of vanilla cake batter add 2 tbsp of chocolate cake batter.
• alternatively, add vanilla and chocolate cake batter. allowing to spread naturally.
• using a back of the spoon, give a zig-zag swirl to get a nice design without disturbing the layers.
• pat the tray twice to remove the air incorporated into the batter.
• place the cake tray into the preheated oven. bake the cake at 180 degree celsius for 50 minutes.
• further, allow the cake to cool completely and later cut into thick slices and serve.
• finally, serve the eggless marble cake or store in an airtight container.

CREAMY VEGETABLE SOUP

PREP TIME

15 mins

COOK TIME

35 mins

TOTAL TIME

50 mins

Ingredients:

• 5 cups chopped/ diced fresh or frozen vegetables- broccoli carrots, peas, celery, green beans, corn, etc
• 3 Tbsp butter
• 1/2 cup diced onion
• 1/4 cup flour
• 1 tsp sage
• 1/2 tsp herb-blend all-purpose seasoning
• 1 tsp salt
• 1/2 tsp pepper
• 4 1/2 cups broth
• 1 1/2 cups milk or a 12 oz can of evaporated milk
• 1/2 cup Parmesan cheese
• 1/4 cup instant mashed potato flakes optional

Preparation:

1. Melt butter in a large saucepan. Add onion, seasonings, and flour. Whisk in 1 cup of broth. Heat until bubbling, then add vegetables and another 2 cups of broth. Cover and cook on medium heat for about 10-15 minutes, until vegetables are soft. 
2. Add in remaining broth, milk and potato flakes, if desired. Stir until well combined.
3. Cover and simmer for 15-20 minutes.

GARLIC BREAD

PREP TIME

10 mins

COOK TIME

5 mins

TOTAL TIME

25 mins

Ingredients

Bread - 4 slices

Butter - 200 grams

Garlic grated - 4 big cloves

Dried basil - 1/2 tsp

Dried thyme - 1/4 tsp

Dried oregano - 1/2 tsp

Salt to taste

Procedure

• Mix softened butter with all the above ingredients except bread 
• Heat a griddle or pan
• Spread some garlic butter on bread 
• Heat until crispy brown 
• Serve hot