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.

Advertisements

Scrambled egg with desi tadka / Anda Bhurji

My mum always prepared scrambled eggs or anda bhurji in a simple manner with little masala. However as an adult, I really cherished the anda bhurji sold at small roadside stalls. But they used too much of oil which could be handled once in a while. When in Pune, I had a cook at home who provided me some help in kitchen keeping in mind my busy work schedule. She prepared just a sabji and rotis but that also was much helpful. She prepared the bhurji in a slightly different manner than the way my mum did. I am sharing this recipe which I follow and is a mix of multiple recipes.

Recipe :

Ingredients :

  • 1 tbsp oil
  • 1 tbsp butter
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • pinch of asafoetida
  • 1-2 green chillies, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1/2 tsp ginger garlic paste
  • 3 eggs
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp pav bhaji masala
  • salt as per taste
  • 2 tbsp coriander leaves, finely chopped

Method :

  1. In a pan, heat oil with butter.
  2. Add mustard seeds, cumin seeds and asafoetida.
  3. Once it flutters, add the onion, green chillies and saute till onion is transparent.
  4. Then add the ginger garlic paste and saute till the rawness is lost.
  5. Now add the tomatoes and allow to cook.
  6. Then add the masala – turmeric, red chilli powder, pav bhaji masala and salt as per taste.
  7. Now add the eggs and whisk through the cooked masala-veggie mix.
  8. Cook till whisking continuously till the eggs are cooked and mixture is dry.
  9. Garnish with coriander leaves.
  10. Serve with bread or chapatis.

Batata bhaji-Puri / Potato stir fry with flour-semolina mini tortillas 

Batat bhaji or Aloo subji is one of my hubby’s favorite while I love the combination of batat bhaji with puri for breakfast or snacks. It had been quite some time now since we had it. My hubby had a craving for the subji.

As it was new year, I decided to prepare and start the year with something traditional. So was ready with puri bhaji for breakfast.


Recipe :

Ingredients :

For the puri –

  • 1 cup whole wheat flour
  • 1 tbsp semolina
  • Salt as per taste
  • 1 tbsp oil
  • Water for kneading
  • Flour for dusting
  • Oil for deep frying 

For the aloo bhaji –

  • 4-6medium sized potatoes, boiled, peeled and chopped into 1/2 inch cubes
  • 6-8green chillies, finely chopped 
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/4 tsp cumin powder
  • 1/4 tsp turmeric powder 
  • Salt as per taste
  • 1 tbsp oil 
  • 1 tbsp coriander leaves, chopped

Method :

  1. For the puri, mix flour, oil, salt and water as required to knead into a soft dough.
  2. Cover with a damp cloth and allow to rest for around 15-30 mins.
  3. Mix potatoes, turmeric powder, cumin powder, green chillies and salt.
  4. In the meanwhile, heat oil in a pan.
  5. Add the mustard and cumin seeds. Once they flutter add the asafoetida.
  6. Then add the potato mixture and mix well.
  7. Cover and allow to cook fo 5 minute but take care that it does not get burnt.
  8. Put off the heat and garnish with coriander leaves.
  9. Heat oil for deep frying. Keep on low to medium flame.
  10. Divide the dough by pinching one inch balls of the dough.
  11. Roll each into a slightly thick but not too thick disc. Too thin will not allow the puris to puff up.
  12. Deep fry the puris till slight golden brown.
  13. Serve hot with batata bhaji. Enjoy!!

Classic rum cake 

We were at a get together at our relative’s place. While talking about cuisines and various dishes, suddenly all were nostalgic about a rum cake which our aunt Usha Naik (family friend)  had baked and relished by all for some party in the past. As we had recently moved here, we were not obliged to relish it ☹️.

However, I was very eager to get hold of the recipe and try it out. Christmas was around the corner and I was planning to try it out then. So I grabbed the recipe from aunt Usha and was all ready with the ingredients in my pantry. But to my dismay my hubby was in no mood for any more cakes that month as be already had consumed our wedding anniversary cake by mid December.

I was just waiting for an occasion to seek an opportunity to bake it. Recently was my paternal grand dad’s 100th birthday remembrance. So I didn’t wait at all and just decided to try it out no matter what. My grand dad too was a foodie even at his old age. Though he was a doctor himself and health conscious, he did not give up on relishing delicious food.

Thanks Usha aunty for the recipe. We and many of our friends enjoyed the yummy cake. Let’s begin with the recipe. I have done very minor changes to the original.


Recipe :

Ingredients:

For the cake –

  • 1/2 cup chopped walnuts
  • 1 box yellow cake mix (The recipe asked to use 18 1/2 oz box however I used the gluten free pack by Pillsbury 17 oz. You can use the regular packs of traditional yellow cake mix of 15.25 oz which would work well)
  • 1 box instant pudding and pie filling (3.4 oz)
  • 4 eggs
  • 1/2 cup cold water
  • 1/2 cup vegetable oil
  • 1/2 cup rum

For the rum glaze –

  • 1/2 cup butter ( 1 stick or 1/4 pound)
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1/2 cup rum

Method :

  1. Preheat the oven to 325 F.
  2. Grease and flour a 10 inch tube pan or 12 cup bundt pan.
  3. Sprinkle about 1/4 cup or less walnuts at the bottom of the pan.
  4. Mix all the rest ingredients and then fold in the remaining walnuts.
  5. Pour the mix into the greased pan and bake in the preheated oven for an hour or till cake doneness.
  6. Remove the cake and allow it to cool completely on a cooling rack.
  7. For the glaze, melt the butter in a saucepan.
  8. Stir in the sugar and water and continue stirring till sugar dissolves.
  9. Allow to boil for 5 mins and then remove from heat.
  10. Stir in the rum.
  11. Drizzle and smooth the glaze over the top and sides of the cake.
  12. Allow the cake to absorb the glaze completely and then repeat till the entire glaze is used up.

Banana Loaf

This recipe is passed on to me by my mum. It’s nothing but sooji halwa or semolina dessert in cake or loaf form. I have always relished this since my childhood. So would like to share it with you.


Recipe :

Ingredients :

  • 2 – 3 medium-sized bananas
  • 1 tbsp ghee/ clarified butter
  • 1 cup semolina (sooji)
  • 3/4 cup granulated sugar
  • 3/4 cup milk
  • 1/4 tsp cardamom powder
  • 1/4 tsp baking powder
  • salt as per taste

Method :

  1. Heat ghee in a pan. Once hot, roast the semolina till slightly roasted but take care it doesn’t turn brown.
  2. In a mixie, mash banana with sugar.
  3. Once the semolina is cooled, add the mashed banana sugar mix into the roasted semolina.
  4. Try to remove the left over banana mix from blender blending the milk. Then add this milk into the semolina.
  5. Now add the cardamom powder, baking powder and salt and mix well.
  6. Grease a loaf pan and pour the contents into it.
  7. Bake this in an oven preheated at 350 F for around 25-30 mins or till a skewer inserted in the center comes out clean.
  8. Enjoy the cake for dessert or snack time.

Coriander Mint Sauce/ Hari Dhaniya-Pudina Chutney

I had made some paneer tikka and samosas recently as appetizers and so planned to make an accompaniment with it other than the normal tomato ketchup.

I decided to make hari chutney. So let’s quickly jump to the recipe.


Recipe :

Ingredients :

  • 2 cups fresh coriander leaves, washed and cleaned
  • 1/2 cup fresh mint leaves
  • 2 green chilies
  • 1 inch ginger
  • 1 tbsp roasted peanut powder
  • 1/2 tsp cumin powder
  • 1/2 tsp chat masala powder
  • 1 tsp sugar
  • salt as per taste
  • Lime juice as per taste
  • Water as required

Method :

  1. Grind all the ingredients except salt and lime juice in a mixer/blender using water as required to make a fine paste.
  2. Now add the lime juice and salt and mix well.
  3. Chutney is ready to be relished with appetizers.

Cheese Stuffed Garlic Bread

Cheese stuffed garlic bread has been our favorite even back in India. Now that I have my new kitchen gadget the stand mixer, bread recipes or baking is always on my mind.

Taking garlic bread recipe shared by hebber’s kitchen as the base and alternating or adjusting few ingredients readily available at home instead of the one’s mentioned, this happens to my tried, tested and relished version. Yum yum


Recipe :

Ingredients :

Dough :

  • 1/3 cup warm milk
  • 1 tsp yeast
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 1 tbsp butter
  • 1 tsp garlic powder
  • 3/4 tsp mixed herbs
  • oil for coating

Garlic butter :

  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • 1 tbsp coriander leaves, chopped
  • 1 tsp mixed herbs
  • 1 tsp red chili flakes

Other ingredients :

  • 1/3 cup mozzarella cheese,shredded
  • flour for dusting and rolling

Method :

  1. Mix the yeast salt and sugar in warm milk and allow it to stand for 5 mins or till frothy.
  2. In the flour, add garlic powder, mixed herbs, butter and the frothy yeast mixture and knead into a soft dough.
  3. Coat with oil and allow the dough to rest for 2 hours. Keep the dough bowl covered with damp cloth. The dough will double up.
  4. Mix together all the ingredients of garlic butter.
  5. Dust the countertop with flour and punch the dough for 5 mins.
  6. Spread or roll out the dough into a thick circular disk.
  7. Apply a layer of garlic butter on the dough using a brush.
  8. Then sprinkle the cheese on half the side and cover the cheese with remaining half of dough making a semi-circle or fold into half.
  9. Properly seal the edges.
  10. Brush the remaining butter on the top.
  11. Using a knife give slight cuts on the bread so that once it bakes you get slices formation.
  12. Bake for 15 mins or till slight brown in an oven preheated at 350 F.