Tomato Sweet Pachadi

 Tomato Sweet Pachadi

     Sweet pachadi is  prepared for special occasions like New year, Aavani avittam, Marriage etc.  We can prepare Mango sweet pachadi, Tomato sweet pachadi etc.   Consistency of the sweet pachadi will be like Jam. 

Let us see how to prepare Tomato Sweet Pachadi. 

Ingredients : 

Beetroot : 1/4 portion

Country Tomato : 2

Sugar : 3/4 cup

Ghee : 1 tbsp

Cashews : 2 tsp

Raisins : 2 tsp

Cardamom powder : 1/4 tsp

Method: 

Peel skin and grate Beetroot.  

Make tomato puree by grinding it in mixie. 

In a pan heat ghee and roast cashews till it becomes golden brown. Remove and Keep it aside. Add Raisins in ghee and fry till it puffs up. Remove and keep it aside.  We can use this fried cashews and raisins for garnishing. 

In the same kadai, fry grated beetroot for 5 mts in low flame.  Keep stirring now and then.  Add tomato puree and cook till all the juice evoporate . 

Add sugar and cook till the consistency comes to thick paste. 

Add cardamom powder and give a nice stir. 

Switch off . 

Mix fried cashews and Raisins.

Very tasty Sweet pachadi is ready to serve. 

*  Optionally you can add fresh fruits in this sweet pachadi. 

you can add Apple, banana, grapes, etc. 

Let chopped fruits soak in sweet pachadi at least for half an hour before serving to get rich taste. 

*  Using Country tomato for the recipe gives authentic taste.

* You can prepare this recipe by using only tomato , without Beetroot.  But adding Beetroot give rich colour as well as taste.  

Paav Bhaaji

 Paav Bhaaji

One of the famous Chaat items of Maharashtra is Paav Bhaaji.    Bhaaji is served along with toasted Paav freshly with yummy salted butter and fresh onions . 

Paav ( Bun ) :  6

Onion : 1 tbsp ( finely chopped )

Capsicum : 1 tbsp ( finely chopped )

Ginger paste : 1/4 tsp ( crushed )

Garlic paste : 6 to 8 ( crushed )

Coriander: 1/4 cup ( finely chopped )

Kasuri methi powder : 1/4 tsp

Sugar : 1/2 tsp

Salted Butter : 2 tbsp

Oil : 1 tsp

Cumin seeds : 1/2 tsp

Paav Bhaji masala powder : 1 tsp

Kashmiri chilly Powder : 2  tsp

Lemon juice : 1/2 tsp

Salt to taste

Tomato : 2 ( chopped ) 

Potato : 2 ( skin peeled & chopped )

Carrot : 1/2 ( chopped )

Beetroot : 1 tbsp ( chopped )

Green Peas : 1/4 cup

Extra salted Butter for toasting Paav . 

Method :

In cooker, Cook potato, carrot, beetroot,  tomato  and peas adding  salt in a cup of water .   

When it gets cooked nicely, drain vegetable stock in a separate vessel.  we can use this water later.  Mash cooked veggies nicely. 

In a broad pan , add a tsp of oil and temper with cumin seeds

Add 2 tbsp of salted butter, chopped onion, capsicum, a tbsp of chopped coriander leaves, Sugar and kasuri methi and cook in high flame.  Keep stirring for a minute.  

Add half portion of Paav bhaji masala, 2 tsp of chilli powder and give a nice stir.

Immediately add vegetable stock .

cover and cook for 3 mts. 

Check for water now and then. If it becomes too dry, add a ladle of water.

Add mashed veggies, balance half portion of Paav bhaji masala .

Cook for 3 mts .

Add lemon juice and give a boil. 

Remove from flame. 

Bhaaji for Paav is ready. 

Serving: 

Split Paav in the middle . No need to cut into half, let the edge of the paav is still in contact. 

In hot tawa,  add a tsp of salted butter, a tsp of chopped coriander leaves and a tbsp of Bhaaji ... mix nicely.

Take a paav and toast in this butter mixer nicely, to get it coated on all the sides as well as in the middle of the paav . 

At a time you can toast as many as Paav , tawa can occupy. 

Serve toasted paav with sufficient Bhaaji .

Garnish with finely chopped fresh onions and salted butter. 

Enjoy lipsmacking Paav Bhaaji.