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Recipe of Bhajipau :- Bhaji Pau, also known as Mumbai's street food staple "Pav Bhaji", is a delightful dish consisting of a spiced vegetable mash (bhaji) served with buttered bread rolls (pav). Here's a recipe:
Ingredients for Bhaji:
3 medium-sized potatoes, boiled and mashed
1 cup cauliflower florets, finely chopped
1/2 cup green peas, boiled
1 large onion, finely chopped
2 tomatoes, finely chopped
1 capsicum (bell pepper), finely chopped
2-3 green chilies, finely chopped (adjust to taste)
1 tablespoon ginger-garlic paste
1 tablespoon pav bhaji masala
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons butter
Fresh coriander leaves, chopped for garnish
Lemon wedges for serving
Ingredients for Pav:
6-8 pav (soft dinner rolls)
Butter for toasting
Instructions for Bhaji:
Heat butter in a large pan or kadhai over medium heat.
Add chopped onions and sauté until they turn translucent.
Add ginger-garlic paste and chopped green chilies. Sauté for a minute until fragrant.
Add chopped tomatoes and cook until they turn soft and mushy.
Add chopped capsicum, cauliflower florets, and boiled green peas. Mix well.
Add pav bhaji masala, turmeric powder, red chili powder, and salt to taste. Mix until all the vegetables are coated with the spices.
Mash the vegetables using a potato masher or the back of a spoon to create a coarse mixture.
Add boiled and mashed potatoes to the pan. Mix well and cook for a few more minutes until everything is well combined and the bhaji is heated through.
Adjust the consistency of the bhaji by adding water if needed. The bhaji should be thick and have a slightly runny consistency.
Garnish the bhaji with freshly chopped coriander leaves and a dollop of butter. Keep it aside.
Instructions for Pav:

Slit the pav horizontally, leaving one side attached.
Heat a tawa or griddle over medium heat. Spread a little butter on the tawa.
Place the pav on the tawa with the buttered side facing down. Toast the pav until they turn golden brown and crispy.
Flip the pav and toast the other side as well.
Remove the toasted pav from the tawa and keep them aside.
To Serve:

Serve the hot and spicy bhaji in a plate, toasted pav alongside the bhaji, garnished with some more butter and chopped coriander leaves.

Recipe of Paneer Angara Sabji :- Paneer Angara is a spicy and flavorful North Indian dish made with paneer (Indian cottage cheese) and a rich tomato-based gravy. Here's a recipe:

Ingredients:
For the Paneer Marinade:
250 grams paneer, cut into cubes
1 tablespoon yogurt
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder (for color)
Salt to taste
1 tablespoon oil
For the Gravy:

2 tablespoons oil
1 teaspoon cumin seeds
1 onion, finely chopped
2 tomatoes, pureed
1 green bell pepper (capsicum), diced
1 red bell pepper (capsicum), diced
1 tablespoon ginger-garlic paste
1 teaspoon Kashmiri red chili powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder
1/2 teaspoon garam masala powder
1/2 teaspoon dried fenugreek leaves (kasuri methi)
Salt to taste
Fresh coriander leaves, chopped for garnish
Instructions:

Marinate the Paneer:
In a bowl, combine yogurt, ginger-garlic paste, turmeric powder, Kashmiri red chili powder, salt, and oil.
Add paneer cubes to the marinade mixture and gently toss until the paneer is well coated. Let it marinate for at least 30 minutes.
Prepare the Gravy:
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onion and sauté until translucent.
Add ginger-garlic paste and sauté until the raw smell disappears.
Add tomato puree and cook until the oil starts to separate from the masala.
Add diced green and red bell peppers (capsicum) and cook for 3-4 minutes until they are slightly softened.
Add Kashmiri red chili powder, coriander powder, cumin powder, garam masala powder, and salt. Mix well and cook for another 2-3 minutes.
Cook the Paneer:
Add the marinated paneer cubes to the gravy and gently mix to coat them with the masala.
Cook for 5-6 minutes, stirring occasionally, until the paneer is heated through and the flavors are well combined.
Crush the dried fenugreek leaves between your palms and sprinkle them over the paneer gravy. Mix well.
Garnish and Serve:
Garnish the Paneer Angara with freshly chopped coriander leaves.
Serve hot with naan, roti, paratha, or rice.