Ingredients

For The Pancakes

1/2 cup plain flour (maida) 1/2 cup cornflour 3/4 cup milk 2 tsp melted butter a pinch salt

For The Stuffing

1 tbsp oil 1/2 cup chopped spring onions whites 1 1/2 cups mixed vegetables (french beans , carrots , cabbage) , cut into thin strips 3/4 cup bean sprouts 1/2 cup boiled and roughly chopped noodles 1/2 cup chopped spring onion greens 2 tsp soy sauce
salt to taste

Other Ingredients
3 tbsp plain flour (maida) dissolved in 1/4 cup
oil for deep-frying

For Serving
schezuan sauce

Method For the pancakes

1. Combine the plain flour, cornflour, milk, salt and cup of water in a bowl and mix well till no lumps no remain. 2. Grease a non-stick pan with butter, pour 2 tbsp of the batter into the pan and tilt it around quickly to make a 100 mm. (4) diameter thin circle. 3. When the sides begin to peel off, turn the pancake and cook on the other side for 30 seconds. 4. Repeat with the remaining batter to make 11 more pancakes.

For the stuffing

1. Heat the oil in a wok /kadhai on a high flame till it smokes. 2. Add the spring onion whites, mixed vegetables, bean sprouts and msg and saut on a high flame for 3 to 4 minutes. 3. Add the noodles, spring onion greens, soya sauce and salt and saut on a high flame for another 2 minutes. 4. Divide the stuffing into 12 equal portions and keep aside.

How to proceed

1. Place a panacke on a flat, dry surface and place a portion of the stuffing on one of its edge 2. Apply a little flour paste along the edges of the pancake. 3. Fold the top edge over the mixture to seal it firmly. 4. Fold the left and the right side of the pancake in order to get a rectangle. 5. Roll the pancake downwards tightly sealing the ends securely with the flour paste. 6. Repeat with the remaining ingredients to make 11 more rolls. 7. Heat the oil in a wok / kadhai and deep-fry in batches till they turn light brown in colour. 8. Cut each roll into 2 equal portions and serve hot with schezuan sauce.

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For The Paneer Mutter Curry 2 tsp oil 1/2 cup finely chopped onions 1 tsp garlic (lehsun) paste 1 1/2 tsp green chilli paste 1/2 tsp garam masala 1/2 tsp chilli powder 1/3 cup readymade tomato puree 2 tsp dried fenugreek leaves (kasuri methi) 1/2 cup paneer (cottagte cheese) cubes 1/4 cup boiled green peas salt to taste 2 tbsp fresh cream 2 tbsp milk 1/2 tsp of sugar 2 tbsp finely chopped coriander (dhania)

For the curry 1. Heat the oil in a non-stick pan, add the onions, mix well and saut on a medium flame for 1 to 2 minutes.

2. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. 3. Add the tomato pure and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 4. Add the paneer, green peas, cup of water, salt, cream, milk, sugar, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

Tava pulao, another quick treat off the pav bhaji cart! this delicious pulao is prepared in advance by the vendor, and shares a place on the pav bhaji tawa. It is swiftly portioned out onto serving plates when the orders flow in, to appease the severest of hunger shots.

Ingredients
o 3 tbsp butter 2 tsp cumin seeds (jeera) 1 1/2 tbsp chilli-garlic paste 1/4 cup finely chopped onions 1/4 cup finely chopped capsicum 1 cup finely chopped tomatoes 1/4 tsp turmeric powder (haldi) salt to taste 1 tsp chilli powder 2 tsp pav bhaji masala 2 1/2 cups cooked rice 1/2 cup boiled green peas For the garnish 2 tbsp finely chopped coriander (dhania)

Directions
1. 2.

1Heat the butter on a large tava (griddle), add the cumin seeds. 2When the seeds crackle, add the chilli-garlic paste, mix well and saut on a medium flame for 1
to 2 minutes.

3. 4. 5.

3And the onions, mix well and saut on a medium flame for another 1 to 2 minutes. 4Add the capsicum, mix well and saut on a medium flame for 2 more minutes. 5Add the tomatoes, mix well and again cook on a medium flame for 3 to 4 minutes, while
stirring occasionally. Preferably use a potato masher to mash the vegetables lightly.

6.

6Add the turmeric powder, salt, chilli powder, pav bhaji masala and 1/4 cup of water, mix
welland cook on a medium flame for 1 to 2 minutes, while stirring occasionally.

7.

7Add the rice and green peas, mix well and cook on a medium flame for 1 to 2 minutes, while
stirring occasionally.

8.

8Serve immediately garnished with coriander.

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Other Ingredients 1 tbsp ghee for greasing 2 tbsp milk 2 tbsp finely chopped coriander (dhania)

Directions
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1 Ingredients
For The Milk Rice 1 1/4 cups rice (chawal) , soaked and drained 1 cup milk 1 tbsp ghee 1 cardamom (elaichi) 2 cinnamon (dalchini)

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2 cloves (laung / lavang) 1 bayleaf (tejpatta) salt to taste

2. For the milk rice 1. Heat the ghee in a kadhai, add the cardamom, cloves, bayleaf and rice, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. 2. Add the milk, 1 cup of water and salt, mix well and cover and cook on a medium flame for 8 to 10 minutes or till the rice is cooked, while stirring occasionally. 3. Divide the rice into 3 equal portions and keep aside.

3.

2
For the curry Heat the oil in a non-stick pan, add the onions, mix well and saut on a medium flame for 1 to 2 minutes.

1.

2. Add the garlic paste, green chilli paste, garam masala, chilli powder, 2 tbsp of water, mix well and cook on a medium flame for 1 minute. 3. Add the tomato pure and dried fenugreek leaves, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. 4. Add the paneer, green peas, cup of water, salt, cream, milk, sugar, mix well and cook no a medium flame for 1 to 2 minutes, while stirring occasionally. 5. Divide the curry into 2 equal portions and keep aside

4.

3
How to proceed Grease a deep microwave-safe bowl using ghee, spread 1 portion of the rice evenly using the back of the spoon.

1.

2. Spread 1 portion of the curry evenly over it and again spread a portion of rice evenly over it. 3. Repeat the step 2 to make 1 more layer of curry and rice. 4. Pour the milk evenly over it and sprinkle coriander over it. 5. Cover with a microwave safe lid and microwave on high for 3 to 4 minutes. 6. Serve hot.