Table of Contents

1. 2. 3. Onion Pakoras............................................................................................................................................... 2 Pav Bhaji Popular Street food of Mumbai ................................................................................................. 3 Angiogenesis Resistant Foods ...................................................................................................................... 5

1.

Onion Pakoras

Onion Pakoras Onion Fritters made with gram flour or besan. Author: Dassana Recipe type: Snacks Cuisine: indian Serves: 4

Ingredients

2 to 3 medium sized onions 2 cups gram flour or besan tsp red chilli powder tsp garam masala powder tsp turmeric powder (optional) tsp ajwain or carom seeds A pinch of asafoetida or hing Oil for shallow frying or deep frying sunflower oil or any neutral flavored oil water as required salt as required

Instructions
1. 2. 3. 4. 5. 6. 7. 8. 9. Peel the onions. Rinse and slice them thinly. Add the chilli powder, garam masala powder, asafoetida, salt and chick pea flour to the sliced onions. Add water and mix it to a thick and smooth consistency. Add little water in the beginning as the onions will release water later and so the batter becomes too watery. The pakoras wont turn out good if the batter becomes watery. You can add more besan if you feel the batter is not thick and smooth. You can always adjust the content of besan and water by adding it more if you feel you have not got the right consistency. Now heat the oil in a deep frying pan. Take a teaspoonful of the onion batter and add it in the oil. On a medium heat fry the onion pakoras till golden brown. Serve onion pakoras hot with tomato sauce, green chutney and bread or pav.

Notes
The onions have to be sliced thinly and not thickly as thin slices will get cooked faster than thick slices. If the slices are thick, then while frying the chick pea flour or besan gets cooked but the onion slices remain half cooked. You can either make it in the above way, or there is another method of making the pakoras. Add salt and the spice powders to the onions and keep for 15-20 mins. The onions will release water. Now add the besan. Add the required amount of water later. You may even not add any water to the batter and the result would be a crisp onion pakora Some cooks use a pinch of cooking soda in the batter to add that extra fluffiness to the pakoras. I dont like the taste and flavour of cooking soda, so I have not used it. In the batter, you can also add 1 or 2 teaspoon of oil. This makes the pakoras crisp and it absorbs less oil while frying. The temperature of the oil has to be correct while frying. The oil should not be too hot or cold. If it is hot, then the outside of the pakoras will get fried but the inside will be undercooked. If it is not hot, then the pakoras will absorb oil while frying and will be too oil-laden once fried.

2.

Pav Bhaji Popular Street food of Mumbai

Author: Dassana Recipe type: Mumbai Street food Cuisine: Indian Serves: 5-6 plates of pav bhaji Ingredients

2 medium size potatoes 1 cup chopped cauliflower 1 cup chopped carrot 1 cup peas, fresh or frozen (half) cup chopped french beans (optional) 1 large onion finely chopped 2 to 3 large tomatoes finely chopped 1 capsicum/green bell pepper 2 to 3 tsp ginger-garlic paste 1 or 2 green chilies, chopped 1 or 2 tbsp pav bhaji masala tsp garam masala powder (optional) 1 tsp chilly powder or freshly pounded 1-2 dry deseeded red chilies the latter works much better and imparts a beautiful orange color to the bhaji 1 tsp turmeric powder 1 tsp cumin seeds amul butter as much you want salt 12 pavs

Instructions Preparing the Bhaji: 1. Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven. 2. Mash the vegetables and keep aside. 3. Just lightly mash. Dont make a puree. 4. In a pan, add butter. 5. When the butter melts, add cumin seeds. When they sizzle, add the chopped onions. 6. Fry the onions till they become transparent. Now add the ginger-garlic paste. 7. Fry till the raw smell of the ginger-garlic paste disappears. 8. Add chopped green chilies and fry for a minute. 9. Add the tomatoes and fry them till they become soft and mushy. 10. Add the chopped capsicum. Now add the chilly powder, turmeric powder and pav bhaji masala. 11. Mix the dry masalas well. Fry for few minutes till the capsicum become a little soft. 12. You dont need to make the capsicum very soft. A little crunch is alright. 13. Now add the mashed vegetables. 14. Combine the mashed vegetables well with the masala. 15. Add some water. Keep on stirring and let the vegetable simmer for 7-8 minutes. 16. If the vegetable becomes too dry and then add some more water. 17. When done, garnish with coriander leaves. Serve with chopped onions and chopped lime.

18. While serving, add amul butter to the bhaji and serve with buttered pavs. 19. You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good. To make the buttered pavs: 1. Slice the pavs . 2. On a flat pan, heat some butter. 3. When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute. 4. If you want to make the pav crisp, fry for a few more minutes. Serve the pavs hot with the bhaji. Notes Few Suggestions for Pav Bhaji Recipe: 1. The spice powders can be easily adjusted to suit your taste. 2. If you dont want to add butter, then you can also make the pav bhaji in oil. 3. If you dont have Pav Bhaji Masala, then add Garam Masala. I have made Pav Bhaji with Garam Masala only and nobody could tell the difference. In this scenario, then just add some Dry Mango Powder/Amchur to the Pav Bhaji to get that slightly sour taste. Quantity is 2 tsp garam masala with 1 tsp amchur/dry mango powder. If you are adding this than dont add the tsp garam masala mentioned above. That is only meant if you are using Pav Bhaji Masala. 4. The Pav Bhaji can be had as a meal during lunch or dinner. You could also have it as an evening snack.

3.

Angiogenesis Resistant Foods

Please feel free to add more items: http://www.nutrition-and-you.com/nuts_nutrition.html Angiogenesis Resistant Foods Green tea Strawberries Blackberries Raspberries Blueberries Oranges Grapefruit Lemons Apples Pineapple Cherries Red Grape Red wine Bok choy Kale Soy beans Ginseng Maitake Mushrooms Licorice Turmeric Cinnamon Nutmeg Artichokes Lavender Pumpkin Sea cucumber Tuna Parsley Garlic Tomato Olive oil Grapeseed oil Dark Chocolate Pomegranate Additional Non Veg: Sardines Prawns Mussles Crab King fish Salmon Mutton Beef-for Zinc Additional Miscel. items Honey Milk Yoghurt Fresh Juices Honey + Cinnamon + Cumin Milk +Turmeric + Honey Almonds Pistachio Peanuts Linseed nuts Flax seed Fennel Asafoetida Brazil Nuts Sesame seeds Poppy seeds Walnut Egg Additional Fruits Goosebery Persimmon Fruit Gojibery Chikkoo Mango Sharon Papaya Watermelon Dates Banana Redcurrant Blackcurrant Rambutan Litchi (Lychee) Avocado Jackfruit Pears Guava Kiwi Figs Additional Veg: Broccoli Chilli Coriander leaves Beetroot Carats Beans Cauliflower Drumsticks Spinach Dill Fenugreek leaves Drumstick leaves Capsicum (Pepper) Sprouted seeds Bitter gourd Snake gourd Red Spinach Red bull Spring Onion Cabbage Watercress Basil (leaves & seeds) Celery Asparagus Lettuce

Radish Mooli/ Parsnips Sweet Potato

Green Tea: try Chinese Jasmine tea or / Japanese Sencha

Artichoke

Asparagus

Arugula

Avocado

Apricot

Bok Choi

Broccoli

Brussel sprouts

Butternut squash

Lettuce

Radish

Parsnips

Persimmon