ere is the easiest and sumptuous recipe of poori bhaji-read out!
2 cup wheat flour, 2tbsp curd, water o knead dough, salt to taste, oil to deep fry
Mix curd in the flour and add salt. Knead soft pliable dough with water. Keep aside for 15 minutes. Divide dough into 10-12 parts, shape into balls. Roll each into 4 rounds with the help of some oil or dough. Heat oil in a deep pan-fry on both sides till light brown. Drain the oil on a kitchen paper. Serve hot with bhaji
2 potatoes boiled, peeled and sliced, 2 chopped onions, 2 chopped green chilies, half tsp ginger finely copped, ½ tsp crushed garlic, 3-4 pinches turmeric powder, 1 tsp lemon juice, 1 tbsp oil, 1 tbsp coriander finely chopped, ½ tsp each cumin and mustard seeds
Heat oil in pan, add the seeds and allow it to splutter. Add the ginger, garlic, chili and onion and stir it till the onion is tender. Add potatoes, salt, turmeric and lemon juice. Stir well and cook for a minute or two. Transfer to bowl, garnish with chopped coriander leaves. Serve hot pooris and pickles.
French beans with peppers
500 gm French beans, both ends remove; 1large diced onion, ½ large diced red bell pepper, ½ large diced yellow bell pepper, olive oil, freshly ground black pepper, salt to taste
Preheat the oven to 425 degree. Blanch the beans in a large pot of boiling salted water for four minutes. Drain immediately and immerse in a large bowl of iced water. When cool, drain and set aside. In a large bowl, toss the onion and bell peppers together with 2 tbsp olive oil and sprinkle with salt and pepper. Place in a single layer on the baking sheet and roast for 15 minutes, tossing with a spatula from time o time. Just before serving, reheat the string bens in a large pan drizzled with a little olive oil. Sprinkle with salt and pepper and arrange on the platter. Spoon the roasted vegetables on the beans and serve hot.