Pav Bhaji

Pav Bhaji has always been an attractive, tempting street food. I always cherished this dish since my childhood. I always liked it with extra butter, cheese. But I have realized not all eateries can make a delicious Mumbai special pav bhaji.

 

 

Recipe :

Ingredients :

  • 350 gms potatoes, peeled, roughly chopped
  • 350 gms tomatoes, de-skinned, roughly chopped
  • 1 cup – green peas, cauliflower florets, carrot pieces
  • 6 tbsp butter
  • 1/4 tsp cumin seeds
  • 200 gms onion, finely chopped
  • 1 heaped tsp ginger-garlic paste
  • 1/2 medium green pepper, finely chopped
  • 1 tbsp red chilli powder
  • 1-2 tbsp pav bhaji powder
  • salt as per taste
  • red food color (optional)
  • grated cheese (optional)
  • 2 tbsp coriander leaves, finely chopped
  • finely chopped onion, lemon wedges – for garnish
  • 4-6 bread buns or pav or even slice bread

Method :

  1. In a pressure cooker, boil potatoes, tomatoes, green peas, cauliflower florets and carrot for 3-4 whistles.
  2. Once the pressure is released, remove the boiled vegetables and mash using a potato masher.
  3. In a flat bottom pan, melt 4 tbsp butter.
  4. Before it browns, add the onion, cumin seeds and ginger garlic paste. Saute till the rawness of the paste is lost and onions turn transparent.
  5. Then add the green pepper and sauté.
  6. Add the red chilli and pav bhaji powder. Mix well.
  7. Add the vegetable mash, mix and add salt as per taste. You can also add red food color to impart the street food pav bhaji color.
  8. Add a little water to adjust consistency and mash further if required.
  9. Bring to a boil and garnish with coriander leaves. You can also add a tbsp of butter and grated cheese (optional).
  10. Cut the pav into half, apply butter to all the sides and warm them on a hot griddle  till the butter melts.
  11. Serve the hot pav bhaji, prepared pav with chopped onion and lemon wedges.

Chicken Manchow Soup

Chicken Manchow Soup has always been our all time favorite. This piping hot chinese soup served with fried noodles tastes delicious. 

 

Recipe :

Ingredients :

  • 3-4 strips of boneless chicken, boiled and shredded
  • 2 garlic cloves, minced
  • 1/2 inch ginger, minced
  • 4-5 small bulbs of spring onion, finely chopped
  • spring onion greens, chopped (for garnish)
  • 1/2 small carrot, finely chopped
  • 1/2 capsicum, chopped
  • 1/4 piece of small cabbage , shredded
  • 1 tbsp soya sauce
  • 2 tbsp vinegar
  • 1 green chilli, finely chopped
  • 1 tbsp red chilli sauce
  • 1 tsp pepper powder
  • salt as per taste
  • 1 egg, beaten
  • 4 cups of chicken stock
  • 4 tbsp corn flour
  • 1 tbsp olive oil

Method :

  1. In a wok, heat olive oil.
  2. Add garlic, ginger, green chili.
  3. Once the garlic turns a little brown, add the onion. Saute for a minute.
  4. Add the cabbage, carrot and capsicum. Mix and saute.
  5. Add pepper powder, soya sauce, chilli sauce, vinegar and mix.
  6. Then add the shredded chicken pieces and mix.
  7. In a small bowl, mix cornflour in 1/2 cup chicken stock (out of the 4 cups). Stir well to avoid lump formation and keep aside.
  8. Add the remaining chicken stock to the saucepan.
  9. Add salt as per taste.
  10. Once the soup comes to boil, add around 4 tbsp of cornflour mixture. Allow the soup to thicken. If you need thicker consistency, you can add a little more cornflour mixture. ( I added around 6 tbsp of cornflour mixture).
  11. Keep stirring so that the cornflour doesn’t settle down. Check the seasoning.
  12. Add the beaten egg to the soup, while stirring the soup continuously.
  13. Garnish the soup with spring onion greens.
  14. Enjoy the soup piping hot with fried boiled noodles.

Stock for Soups

Recipe :

Ingredients:

  • For chicken stock only – chicken pieces on the bone (Ideally chicken stock is preferred to be prepared with chicken bones or chicken pieces with bones. However as chicken bone pieces or bones only are mostly not readily available, and also to simplify my soup making process I use the same chicken pieces which I will be using in the soup recipe)
  • 2 bay leaves
  • 6 cloves
  • 10-12 peppercorns
  • 2 garlic cloves, smashed
  • 1 medium onion, smashed
  • 1 inch ginger piece, cut into pieces
  • veg trimmings – outer leaves of cabbage, scrapings of carrot, discarded green leaves of spring onion. (Celery stems, coriander stems optional)
  • Water – slightly more than the quantity of stock required by recipe

Note : Avoid using tomatoes as it imparts reddish color to stock.

Method :

For Vegetable Stock :

  1. In a pan, take the water
  2. To it add all the mentioned ingredients except chicken pieces.
  3. Bring to a boil and then simmer for 5 minutes.
  4. Strain the stock in separate bowl and discard the vegetables.

For Chicken Stock :

  1. Take water in two pans. In pan 1, you will prepare actual stock which should contain water a little more than required for stock and other pan 2 should contain water to boil the chicken pieces.
  2. Once water boils in pan 2, add the chicken pieces.
  3. In a while you will notice scum (frothy layer) forming on the surface. Discard it.
  4. Remove the pan from the gas.
  5. Retain the pieces and throw off the water.
  6. Wash the chicken pieces under cold water.
  7. In pan 1, add the chicken pieces and all the other ingredients.
  8. Bring to a boil till the chicken pieces are well cooked and simmer for 5 minutes.
  9. Strain the stock in separate bowl and discard the vegetables while retaining the chicken pieces. If you using chicken bones to prepare the stock, you should discard the bones too.

The stock can be refrigerated and used for around 2-3 days. If frozen probably in an ice-cube tray, it can last for weeks.

Pepper Chicken Fry

I wanted to prepare something different from usual yet spicy. Had just gone through a video recently that share this recipe but I liked to try it out with few changes suiting our taste and the availability of ingredients readily available at home.

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Recipe :

Ingredients :

  • 500 gms chicken, cut, cleaned and marinated with salt and turmeric powder
  • 1 tbsp peppercorns
  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 2 pieces of half-inch cinnamon stick
  • 3 cloves
  • 3 dry red chillies
  • 2 onions, finely chopped
  • 1 tsp ginger garlic paste
  • 3 green chillies, slit
  • salt as per taste
  • 8-10 curry leaves
  • 1 tbsp coriander leaves, chopped
  • 3 tbsp oil

Method :

  1. Grind peppercorns, fennel seeds and cumin seeds to fine powder
  2. In a pan, heat oil. Once hot add the cloves, cinnamon, red chillies.
  3. Saute for a minute.Then add the onion and saute till transparent.
  4. Then add the ginger garlic paste and saute till its rawness is lost.
  5. Next add the green chillies, ground spice powder, curry leaves and mix well.
  6. Add the chicken, salt as per taste and mix well.
  7. Cover and cook till the chicken is soft. Do not add any water as the chicken will cook in its own moisture.
  8. Garnish with coriander leaves and serve hot as appetizer.

 

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Chicken Shawarma

Chicken Shawarma has been one of our favorites since long. When I was in college, there was a new outlet opened that sold shawarma which was made served with bread as wrap. When we were in Pune, there the shawarma was served with pita bread or roti as wrap. We always got it parceled for our meals during our Pune – Goa trip. Nowadays, we do not find it here in US, so I thought of trying it at home with readily available ingredients

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Recipe :

Ingredients :

  • around 4 rotis or pita bread

For marination :

  • 250 – 300 gms boneless chicken
  • 1/2 cup yoghurt
  • 1 tbsp olive oil
  • salt as per taste
  • pepper powder as per taste
  • 1 tsp vinegar
  • 1 tsp lemon juice
  • 1/4 tsp cardamom powder
  • 1 tbsp garlic cloves, chopped

For yoghurt sauce :

  • 1 cup yoghurt
  • 1 tsp ginger garlic paste
  • salt as per taste
  • pepper powder as per taste
  • 2 tsp lemon juice
  • 2 tbsp tahini sauce (can use store-bought or homemade)
  • 8-10 mint leaves, chopped
  • 3-4 sprigs of coriander leaves, chopped

For salad :

  • Lettuce or Cabbage leaves ( I used cabbage leaves)
  • onions, sliced
  • tomatoes, sliced
  • beetroot julienne
  • green pepper julienne

Method :

  1. Mix all the ingredients mentioned under marination.
  2. Marinate the chicken and keep it for around 30-40 mins.img_20170228_185941
  3. Bake them in an oven preheated at 200 C till done.
  4. Once slightly cooled, shred the cooked chicken.
  5. Whisk together all the ingredients of yoghurt sauce. Keep this refrigerated till use.
  6. Take a roti and to it apply generous amount of yoghurt sauce on it.
  7. Place the lettuce or cabbage leaf.
  8. Right at the center put generous amount of shredded chicken. Then add the cut vegetables.
  9. Drizzle some more yoghurt sauce.img_20170228_200133
  10. Roll the roti, wrap it in foil and serve the yummilicious shawarma.

 

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