How to make Tasty Pav Bhaji

Pav bhaji, a well loved indian street food originated in Mumbai was created specially for the textile mill workers in mumbai as a quick alternative to heavy full meal. you can read more about its history here.
Pav bhaji is now popular among Indians all over the world.

I make bhaji in half butter and half oil but to make it authentic use only butter(the more the merrier)





Ingredients-

• Potatoes- 5 big
• Frozen peas- 1 cup
• Carrot - 2 big
• Onion- 2 chopped finely
• Tomato- 2 chopped
• Green chili- 2 small
• Ginger garlic paste- 1 tablespoon
• Turmeric powder- 1/2 teaspoon
• Pav bhaji masala- 2-3 tablespoons
• Red chili powder- 1/2 teaspoon
• Water- to boil the veggies
  
• Salt to taste

Method-

• Peel and cut the potatoes and carrot
• Boil the potatoes and carrot in a pressure cooker
• Drain the water and Mash the boiled veggies and keep aside
• Heat butter in a pan
• Saute onions and green chillies till onions are translucent and brown
• Add ginger garlic paste
• Saute for a minute and add tomatoes
• Fry till its cooked and oil starts separating
• Add pav bhaji masala, turmeric, red chili powder and salt.
• Add peas and all the mashed veggies, mix well.
• Add the drained water(little) and keep mashing the veggies.
• Continue adding water little by little and cook till you get the required thickness.

Slit the pav into two and fry with butter till light brown.

Garnish with coriander leaves and onion.

Notes-

• You can use any vegetables you want. Capsicum tastes really good in it.
• You will have to taste and adjust the masala and salt.

• 
• 
• 
• 
• 

Tasty Paneer Curry in a Hurry Recipe

This is a paneer curry my mom makes in microwave. .I made it on stove top though.and it took me 15 minutes from start to finish.. went very well with ajwain paranthas.
I added gram flour, onion and carom seeds in wheat flour dough for the parathas and they came out awesome too.
Here is the recipe for the paneer curry in a hurry. It has lots of ginger which gives it a unique flavor.


Ingredients:-

• Paneer(Cottage cheese) - 250 gms ( cut into cubes or triangles)
• Onion - 1 (finely chopped)
• Milk - 1 Cup
• Curd - 1/2 cup
• Cardamom(Choti elaichi)- 1
• Ginger- 1 and half teaspoons( finely chopped).
• Red chilli Powder-1 teaspoon
• Turmeric Powder- 1/4th teaspoon
  
• Salt- to taste
• Tomato paste(optional) - 1 teaspoon
• Green chillis- 2(chopped)

Method-

• Heat oil in a Pan
• Add Onion and fry till they become light brown in colour
• Now add green chillies, cardamom and ginger and saute for another minute
• Add Salt, turmeric powder and red chili powder, mix well.
• Add curd and keep stirring till it is cooked and whiteness is gone.
• Now add milk and paneer, cover and cook on low heat for few minutes.
• In the end add tomato paste and cook for a while.(which is optional as it tastes great even without it ).

Enjoy with Parantha, puri or roti.

• 
• 
• 
• 
• 

Mangodi Aloo rasedaar sabzi(curry) Recipe

Sun dried ground lentil dumplings and Potato curry

Though I am not a big fan of daal baati and choorma but rajasthani cuisine offers much to tempt my palate. Papad ki sabji, ker and sangria ki sabzi, buttermilk,mirchi bada, mangodi aloo, bajre ki roti etc. the rajasthani cuisine has its own unique flavour and is quite rich. Papad ki sabzi is one of my favourites.will post the recipe for that soon.

Here is the recipe for Mangodi Aloo. Mangodis are basically sun dried ground lentil dumplings. we make this curry often for dinner with paranthas. It is made from ground Moong dal. This is also my entry to Srivalli's My legume love affair, the seventh helping event originally started by susan from Well Seasoned cook




Ingredients-

• Mangodi - 1 cup
• Ginger/Garlic Paste- 3/4th teaspoon
• Onion- 1 (finely chopped)
• Potatoes- 2 (cut in cubes)
  
• Tomato- 1 (finely chopped)
• Turmeric Powder- 1/4th teaspoon
• Red chili powder- 1/2 teaspoon
• Coriander Powder- 2 tablespoon
• Salt- to taste
  
• Coriander Leaves- to garnish
• Oil
• Water as desired
  

Method-

• Heat 1 tablespoon oil in a Pressure cooker and brown the mangodis and keep aside.
• In the same cooker heat Oil and add chopped onions.
• When the onions turn light golden brown add ginger garlic paste and saute.
• Add all the dry masala powder and 1 tablespoon of water and saute again.
• Now add chopped tomatoes cook till oil starts to seperate.
• Add Potato and browned mangodis, mix well.
• Add desired amount of water(I personally like thin curry in this recipe)
• Pressure cook till three whistles or till done.

Serve hot with Roti or Paratha

• 
• 
• 
• 
• 

Dhania/Coriander and Tomato chutney recipe

Coriander chutney is one of the favorite chutneys in our family. Have it as a dip, sandwich spread or use it in chats. A delicious blend of Coriander leaves, chili, garlic and tomato compliments any dish you eat.

Ingredients-

• Fresh Coriander/cilantro leaves – 1 Cup
• Green chilies- 2
• Garlic-2-3 cloves
  
• Lemon – 1 small
• Salt- to taste
• Tomato- 1 small cut into pieces

Method-

• Wash and chop Coriander leaves.
  
• Add coriander leaves, green chilies, salt and tomato in a blender
• Blend it into a smooth paste by adding little water
• Add the juice of one lemon.
• The dhania chutney is ready.

Tip:

• You can keep this chutney in the refrigerator for 7 to 10 days.
• Adjust the spiciness by adding more/less chili and lemon according to your taste.
• You can avoid adding garlic if you want to keep it for few days.

• 
• 
• 
• 
• 

Recipe for Healthy Beet Root Paranthas

Beet root Parantha ..one of the easiest and good ways to get your kid to eat beetroot which is a good source of protein, dietry fibre and is high in important minerals and vitamins required by our body.

Has no fat and no cholestrol so needless to say how good it is for adults too.I like its bright red/purple colour which is due to betalain pigments. Instead of using artificial colours beetroot can be used to make any dish colourful.

I started making betroot paranthas just recently after eating at my cousin's place and beleive me its not that bad..:)



Ingredients-

• Whole wheat flour - one cup
• Ghee/oil- 2 tablespoon
• Beetroot(small)-1/2 grated
• water- enough to knead the dough
• salt-1/2 teaspoon(to taste)
• Ajwain(carom seeds)- 1 teapoon

Method-

• Mix all the ingredient in whole wheat flour(atta)
• Add little water at a time and knead into dough
• Divide into eqaul round balls
• Take these dough balls one at a time and roll into a parantha with the help of rolling pin
• Shallow fry these paranthas on hot griddle(tawa) from both sides.

Serve hot with any curry or Simply with curd and achaar

• 
• 
• 
• 
• 

Aloo Tikki Chole Chaat Recipe

How to make Aloo Tikki chaat at home

Today's recipe is Aloo Tikki...the sweet and savory Chaat or take any Indian street food ..its so appetizing, delicious, mouthwatering, tempting and satisfying. I think the whole concept of roadside food in India is wonderful..the different flavors and textures are so well combined together and the aroma is so overpowering that you can't escape a chaatwala or for that matter any street food vendor..can't say about you but I am a die hard fan of Indian street food..pani Puri/Gol guppas and Aloo Tikki .yummy ain't it?

The latest but not so latest in my list is momos. Will post the recipe for momos when I make next time.

I Posted gol guppa recipe earlier on my other blog click here for Pani puri/gol guppa recipe.

Here is the Recipe for Aloo tikki-

Ingredients-

• Potatoes- 4 big
• Rawa/sooji/semolina- 2 tablespoons
• Bread- 2
• Green chillis- 1 big(chopped finely)
• Coriander leaves- chopped finely
  
• Salt- to taste
• Garam masala- 1/4 th teaspoon
• Red Chilli Powder - 1/4th teaspoon
  
• Mango powder - 1/4th tablepoon

Method-

• Boil Potatoes, peel and mash well or grate while warm and keep aside.
• Soak bread pieces in water and instantly squeeze and mix with potatoes.
• Add all the masalas and semolina and mix well.
• Make 10-12 equal rounds from this mixture.
• Gently flatten each one a little
• Heat oil and Shallow fry the tikkis from both sides till golden brown

Note: Keep the Heat low throughout and flatten little more as they cook.


To Serve-

• Take Two Tikkis in a plate. Add Chole(click here for recipe) on top. Add green chutney and Meethi chutney
• Garnish with chopped onions and serve hot.

• 
• 
• 
• 
•