PAV BHAJI

This is a spicy blend of vegetables in tomato gravy served with pav that is cooked with butter. When I am lazy to cook an entire meal for my family, pav bhaji in one of the first few dishes which comes to my  mind. It is easy to cook and also filling. 

Ingredients

For the pav

8 pavs
4 tbsp butter
1 tsp Pav bhaji masala (optional)

For the bhaji

3 large potatoes
1 cup cauliflower florets
1/2 cup peas
1 cup carrots chopped
1 cup onion finely chopped

1 tsp ginger garlic paste
1 green capsicum chopped roughly
1 cup tomato puree or 2-3 ripe tomatoes chopped finely
1 tsp chilli powder
1 1/2 tbsp Everest Pav bhaji masala

Salt as per taste
4 tbsp butter

For serving

1 onion finely chopped

1/2slice tomato finely chopped
4 lemon wedges
1 tbsp coriander leaves chopped

Method

For the bhaji

Take a pressure cooker and add the cauliflower, peas , potatoes , capsicum and carrots along with 1 cup water. 

Pressure cook  the vegetables until 3-4 whistles. Mash thoroughly using a potato masher .

Heat the butter in a large pan, add the onion and saute for 2 minutes. Then, add ginger garlic paste and saute till the onion softens.

Add the tomato paste or chopped tomatoes and simmer till the oil separates.( I usually use tomato paste )

Add the chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes.

Add the mashed vegetables and mix well . Add 1 cup water and cook on slow flame for 20 mins. 

Add chopped coriander leaves. 

For the pav

Slice each pav into 2 horizontally. Apply a little butter to each side and sprinkle with a little pav bhaji masala, if desired.

Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

Serve the hot bhaji on 4 individual plates and top with the onion , tomato and coriander leaves. 

Serve with the hot pav and lemon wedges.

MORU KACHIYATHU

Today, I would like to share an easy recipe that's so simple yet does not compromise on the taste at all. A quick curry to go with rice on a busy afternoon. 

Ingredients

1/2 litre buttermilk

2 small onions finely chopped

2 green chilli slit

2 tsp ginger finely chopped

5-8 curry leaves

Pinch fenugreek powder

1 tsp turmeric powder

1tsp mustard seeds

1 tbsp coconut oil

Salt as per taste

Method

Heat a pan, add oil when it is medium hot, add mustards seeds, curry leaves, fenugreek powder, let it crackle.

Now add chopped ginger, small onion, chillies and turmeric powder.

Fry for 2 minutes.

Lower the heat. 

Now add the buttermilk into it, and stir continuously for 5-7 minutes.

Don't let it boil. 

Remove the pan from the gas and stir for 2 more minutes. 

Once this buttermilk mixture is cooled down thoroughly then add salt as per taste.

Enjoy this curry with rice .

Notes

Use sour curd to get the right taste.

The buttermilk should be at room temperature or it will curdle.

To avoid curdling keep stirring continuously in one direction.

Carrot Soup or Carrot Shorba

Ingredients

4 carrots cut into cubes
1 potato cut into cubes
2tsp butter
6 peppercorns crushed
2tsp coriander leaves finely chopped
Salt as per taste

Method

Heat 1 tsp butter in a pressure cooker , add carrots  and potato and cook for a minute.
Add 3 cups water and pressure cook until one whistle.
Cool, blend and strain. Set aside
Heat 1 tsp butter in a  pan, add cilantro leaves and saute for 10 seconds.
Add strained vegetable mixture , salt, pepper, and bring it to a boil .
Simmer for 2 minutes and serve hot.
This soup can be garnished with cream .

CELEBRATING BLOG'S 1st BIRTHDAY

It's been a year I have started this blog. I had initially thought of sharing my recipes , so just started writing it in a simple way as I am busy .
This is my second year , so have thought of updating my blog with pictures of the dish I make.
Thank you .

TOMATO FLAVOURED MIXED VEGETABLES

Ingredients

1/2 kg broccoli cut into florets
10  pieces button mushrooms cut into half
3/4 cup red bell pepper sliced
3/4 cup yellow pepper sliced
2 onions sliced
3 cloves garlic sliced
3-4 green chilli slit vertically
2 tbsp olive oil
1/2 tsp chaat masala
salt as per taste

For tomato masala

2 tomatoes
2 tsp oil
1/4 tsp chili powder
1 tsp coriander powder
1 tbsp tomato sauce
1/4 tsp garam masala
salt to taste

Method

For tomato masala
Heat 1 tsp oil in a non stick pan , add chilli powder, coriander powder, pureed tomatoes , tomato sauce, garam masala and salt .
Cook on medium heat until mixture thickens. Set aside.

Heat 1 tbsp olive oil in a non-stick pan, add onions and cook.
Add garlic, green chilli , saute.
Add all the vegetables and cook on high heat until they are cooked.
Add tomato masala , chaat masala, salt and cook on high heat.
Serve it hot.

POTATO FRITTERS OR ALU PAKODA

This is a perfect snack to eat with hot tea or a rainy afternoon.

Ingredients

2 potatoes cut into discs, immersed in water
Oil for deep frying

For batter
11/2 cups gram flour or besan
1/2 tsp carom seeds or ajwain
Pinch asafoetida
1 tsp ginger paste
1/2 tsp green chilli paste
1/2 tsp chilli powder
Salt as per taste
1/4 tsp baking powder
3/4 cup fenugreek leaves chopped
1/2 cup water to make batter

Method

Mix all the ingredients for the batter and make a semi thick batter
Coat the potato slices with batter on both sides.
Heat a shallow pan , add oil and when it is hot fry the potato slices until golden brown.
Remove with slotted spoon.
Sprinkle with chaat masala and serve it hot.
Serve with coriander chutney.

CHICKEN RUB

This is a rub for chicken when you grill the chicken.

Piri-Piri
2 tsp paprika
1 tsp chilli powder
3 cloves garlic finely chopped
salt as per taste
1 tsp pepper powder
1/2 tsp lemon peel
1/2 tsp dried oregano
1/2 tsp hot sauce

Tabil
1/4 cup coriander seed
2 tbsp cumin seed
1 tbsp caraway seed
2 tbsp chilli flakes
2 tsp garlic powder
roast all the above and grind to fine powder

Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day.

Preheat grill to medium-high heat.

Remove chicken from bags with tongs and drain well. Place on grill, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through.

COCONUT CHUTNEY

Ingredients

1 cup coconut grated
1/2 cup chana dal , roasted
2 green chillies chopped
1 cup water to blend
2 tbsp coriander leaves chopped
salt to taste
1/2 tsp urad dal
1/4 tsp mustard seeds
2 dry chilli
4 curry leaves
1 tsp coconut oil

Method

Blend coconut, chana dal, chilli, salt and water to smooth paste.
Add coriander leaves and blend again .
Transfer to a bowl and keep aside
Heat 1 tsp oil in a pan, add urad dal, mustard seeds, dry chilli, curry leaves.
Once it splutters , remove and pour over chutney and serve.

JEERA ALU

Ingredients
3 boiled potatoes,  diced into small pieces
1 small onion finely chopped
1 tbsp cumin seed
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tbsp oil
1/2 tsp amchoor powder
1 inch ginger finely chopped
1 tsp salt
2 green chillies chopped
1/4 cup cilantro chopped
juice of 1/2 lemon

Method
Heat a non-stick frying pan . Heat the oil over medium high heat.
Add cumin, asafoetida, turmeric, amchoor  powder .  Let the seeds splutter.
Add onion and ginger, Cook and add potatoes and salt.
 Mix well until potatoes are done.
Add chillies, coriander and lemon juice.
Mix well.

EGG SALAD WRAP

Ingredients

4 eggs
4 cup chopped romaine lettuce
3/4 cup chopped cucumber
3 radishes thinly sliced
1 green onion finely chopped
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp dijon mustard
4 large whole wheat tortillas
4 slice cheddar cheese

Method

In a saucepam cover eggs with 1 inch water. Bring it to a boil, remove from heat .
Cover and let it stand for 12 mins.
Drain eggs and run in cold water until cool. Peel and slice.
In a bowl , whisk oil, vinegar, mustard.  Add lettuce, cucumber, radishes and green onions.
Place 1 slice cheddar cheese on centre of each tortilla, top it with egg slices and place lettuce mixture on top, roll it up in plastic wrap or foil.

TOMATO AND CHICKPEA SALAD

This salad is a great make ahead lunch. If you don't like the texture of refrigerated tomatoes , set them aside until you're ready to eat.This mixture makes an ideal filling for a pita or wrap.

Ingredients

1 cup boiled chickpeas 
3/4 cup cucumber diced
3/4 cup carrot diced
1 green onion finely chopped
3 tbsp red wine vinegar
1 clove garlic finely chopped
3 tbsp olive oil
1/4 tsp pepper powder
1/4 cup crumbled feta cheese
2 tomatoes chopped

Method

In a bowl, whisk vinegar, oil, garlic and pepper.
Add chickpeas, carrot, cucumber, green onion and feta cheese, stir to combine.
Divide in 2 air tight containers. Refrigerate for up to 24 hours.
Let it stand at room temperature for 15 minutes before eating . Then add chopped tomatoes.