PAV BHAJI
This is one dish which is loved by everyone. Come winters and this is made in every north Indian household..!! The best part about this dish is that it becomes tastier if its stale by a day.. :P
Serves: 4
Ingredients:
Bhaji-

• Boiled and mashed potatoes- 6 large
• Small to medium sized cauliflower, cut into florets- 1
• Green peas- 1/2 cup
• Spring onion greens- 1/2 cup
• Finely chopped onions- 1 cup
• Finely chopped capsicum- 1/2 cup
• Finely chopped medium sized tomatoes- 3
• Finely chopped ginger and garlic- 1 tbsp
• Butter- 6 tbsp
• Turmeric powder- 1 tsp
• Red chilli powder- 2 tbsp or as per taste
• Pav bhaji masala- Approx. 5 tbsp or as per taste
• Sugar- 1 tsp
• Black salt- 1 tsp
• Salt to taste
• Lemon juice as per taste
• Fresh coriander leaves and butter cubes to garnish

Pav buns-

• Pav buns cut into half horizintally
• Butter to coat the pav

Method:
Bhaji-

• Add the cauliflower florets and green peas with salt in boiling water and let in boil for 2 minutes.
• Allow it to stand for another 5 minutes and then drain. Finely chop or grate the cauliflower.
• In a thick bottomed pan, add butter and add ginger and galic.
• Add onions and capsicum and saute till onions turn translucent.
• Add the spring onion greens, peas, tomatoes and finely chopped cauliflower and mix for 2 minutes.
• Add sugar and all the dry powders and mix well for 5-7 minutes.
• Add the mashed potatoes and mix till all the vegetables are mixed well. Then add 1 cup water approximately and check the consistency.
• Let it simmer on low flame for 8-10 minutes, stirring once in a while.
• Garnish with butter cube, lemon juice and chopped coriander leaves.
• Serve hot with pav buns.

Pav buns-

• Apply butter on both the sides of the pav bun and heat it on a greased tawa.

Note: If someone likes the pav buns to be spicy, a pinch of turmeric powder and 1/2 tsp red chilli powder can be added to melted butter and then this can also be applied on both sides of a pav bun before grilling it on a hot greased tawa.

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BLUEBERRY CHEESECAKE
I love all types of cheesecakes but i dont like the baked ones, i like the soft and fluffy ones, unlike the baked texture and taste..!!!
Serves: Well i really dont know.. :P
Ingredients:
Crust-

• Ground digestive biscuits- 1 cup
• Unsalted/ Cooking butter- 2 tbsp
• Castor sugar- 1/2 cup

Topping:

• Castor sugar- 2 tbsp
• Mascarpone cheese- 3/4 cup
• Fresh cream- 1 cup
• Gelatine- 1 tsp
• Blueberry preserve- 5 tbsp (or depending upon the taste)
• Lemon juice- 1 tsp
• Lemon rind for flavour

Method:

• Combine the crust ingredients and mix it well. 
• Press this mixture tightly in a pie pan or glass bowls and refrigerate for 20 minutes.
• Meanwhile, mix mascarpone, sugar, fresh cream and blend well using a hand blender.
• Using a double boiler, dissolve the gelatine crystals in 3 tsp water, making sure that no lumps are formed.
• Add this gelatine mixture in the mascarpone mixture drop by drop, stirring constantly (this is the most important step). Add 1 tbsp blueberry preserve if a bluish tinge is needed.
• Take out the prepared base and pour this mixture onto it.
• Chill in the fridge for 4-6 hours without shaking it.
• Top with a thick layer of blueberry preserve and set it in the fridge for another hour.
• Serve chilled.

Note: Fresh blueberries can also be used instead of the preserve. If mascarpone cheese is not available then cream cheese can also be used and if both of them are not available then greek curd can be used.

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FRENCH ONION SOUP
Again posting this without photos because of lack of garnishing!!
Ingredients:

• Finely chopped onions- 1 cup
• Grated cheese- 5 tbsp or more as per taste and calories.. ;)
• Bread slices- 2
• Butter- 2 tbsp
• Salt to taste
• Water- 5 cups

Method:

• Heat butter in a pan and fry the onions on slow flame for 2-3 minutes.
• Add water, 3 tbsp cheese and salt and let it boil for atleast 8-10 minutes.
• Toast the bread slices, cut into triangles and butter it lightly.
• Add the steaming soup into the bowl and add the bread piece on top and sprinkle the remaining cheese on the top of the toast.
• Serve hot!!

Note: The actual French soup is meant to be thin, but if someone prefers it not to be so thin then a pinch of cornflour dissolved in water can be added.
If one does not prefer to top the soup with the bread slices, the slices can be served as an accompaniement to the soup.
The onions should not be sauted for long period else the sweetness of the onions spoils the actual taste!!

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INDO CHINESE POTATOES
This recipe is being posted without snaps as i didnt have spring onion greens to garnish my dish when i had made it..!!
Especially on huge public demand by Shradha Newar Chandak and Manisha Gandhi..:P
Serves 2 only..:)
Ingredients:

• Oil- 4 tbsp
• Large potatoes- 4
• Finely chopped garlic- 1 tsp
• Finely chopped ginger- 1/2 tsp
• Finely chopped green chillies- 1 tsp
• Tomato sauce- 1 tbsp
• Dark soya sauce- 2 tbsp
• Chilli sauce- 1 tsp or more as per taste
• Salt to taste
• Cornflour- 2 tsp

Method:

• Peel and cut the potatoes into wedges and cook till its 80% done.
• Heat oil in a non stick pan and fry these 80% cooked potatoes for some minutes.
• Stir constantly and remove from heat on an absorbent paper.
• In the same oil, add the ginger, garlic, green chillies and saute for a minute.
• Add the fried potatoes and add all the sauces and salt and mix very well on a high flame.
• Make a cornflour mixture using 1/2 cup room temperature water and add this to the potatoes.
• Cook for 2-3 minutes on high flame till the potatoes are well coated.
• Garnish with spring onion greens and serve hot!!

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