One for the road

Tava pulao

Serves: 4
Ingredients
For red chilli paste
Whole red Kashmiri chillies, soaked - 6 to 7
Garlic cloves - 4 to 5
Cumin seeds - 1 tsp

For tava pulav
Butter - 2 tbsp Oil - 1 tbsp Cumin seeds - 1 tsp
Medium onion, sliced - 1
Ginger garlic paste - 1 tbsp
Red chilli paste (see the recipe above) - ¼ cup
Shredded cabbage - 1 cup
Green capsicum, sliced - ¼ cup
Medium tomato, sliced - 1
Potatoes, cut in cubes, boiled - ½ cup
French beans, cut in cubes, blanched - ¼ cup
Salt to taste
Green peas, boiled - ¼ cup
Cooked rice - 2 cups
Lime juice - ½ tbsp
Butter - 2 tbsp
Pav bhaji masala - 1 tbsp

For garnish
Tomato, sliced - 1 Fresh Coriander leaves
Lemon wedges

Method
Put soaked red chillies, garlic cloves and cumin seeds into a blender, blend to a smooth paste and set aside till in use. Heat butter and oil in a pan, add cumin seeds and allow it to splutter. Add the sliced onions and sauté till translucent. Add ginger garlic paste and sauté till fragrant. Now, add the prepared red chilli paste, mix well and cook for a few minutes. Add cabbage, mix well and cook for 3-4 minutes; next, add the green capsicum, tomato, potatoes and French beans; mix well and cook for 5-6 minutes. Now, add salt and mix well followed by green peas; mix well and cook for 2-3 minutes. Mix the cooked rice and toss well. Now, pour lemon juice, add butter and pav bhaji masala; mix well and cook for 1-2 minutes. Garnish with sliced tomatoes, coriander leaves and lemon wedges. Serve hot with tomato raita and papad.

By chef Ranveer Brar

Chilla sandwich (Bombay sandwich with a twist)

Serves: 4
Ingredients
Dried green chana - 1 cup
Moong dal - 1/3 cup
Water - 2 cups
Chopped onion - 1 tbsp
Chopped green chilli - 1 tsp
Chopped coriander -
1 tsp
Cumin powder - 1/2 tsp
Salt
Olive oil - 1 tsp

Method (for the chilla)
Soak the dal and chana for five hours in two cups of water. Blend the dash with chopped onions, green chilli, fresh coriander and cumin powder. Adjust the consistency with water. Add the olive oil to the batter. Heat up a non-stick pan. Pour batter and cook for 2-3 minutes on a low flame until golden brown and fluffy.

For the filling
Boiled potato, mashed - 1 cup Oil - 1 tsp
Crushed dhania seeds
Crushed jeera seeds
A pinch of ajwain Black pepper
Chopped ginger
Chopped green chillies
A pinch of anardana Fresh dhania, chopped - 1 tbsp
Salt

Method
Heat the oil and add ginger. Cook for a minute and add the rest. Mix well, season and chill. Sandwich the filling with the chilla, add cheese and cook again on the tawa to crisp it up. Serve with chutney or ketchup.

By chef Vicky Ratnani

Pani puri

Serves-2
Ingredients
For the dough
Semolina - 1 cup
All-purpose flour - 4 tbsp
Baking soda - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Water for kneading