Pav Bhaji

Pav Bhaji I guess needs no Introduction. It is famous street food, loaded with veggies. We are in love it.My husband can practically eat it in all the meals! This is my take on Pav bhaji. Its easy loaded with veggies and super quick!

Ingrediants

Green Peas

Cauliflower

Bell pepper

Cabbage

2-3 Potatoes

3 Tomatoes

4 tbsp Pav Bhaji Masala ( I use MDH)

Kashmiri chili

3 tbsp Tomato puree

Oil

Procedure

Wash and cut the veggies except tomatoes and pressure cook it for about 3 whistles with little Salt. 

Once done, open the cooker and mash the veggies completely with a hand blender or better use a masher.

Now take a pan add in sufficient oil and add in grated ginger , saute for a min and add in finely chopped bell pepper and add in tomatoes and all the seasoning , add in little water as required and Add the tomato puree. In case you don't have puree you may add little extra tomatoes.

Let the mixture boil well to get such nice gravy. Let it cook till tomatoes start almost melting.

Now add in till mixture to the boiled veggies and mix well and bring it to boil.
 Serve it some butter and pav.. thats the key.. the perfect bread with it enhances the taste! For my Pav recipe you can click here.

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PS: All recipes are without Onion and Garlic

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Tortilla Rollups

This is extremely easy appetizers. You can make them ahead of time for large groups. Totally delicious and your guest would surely love it. This is complete no mess appetizer. Do try them out!


Recipe adapted from Bhavna's Kitchen

Ingrediants

Soft Tortilla
Cream Cheese
Colored Bell pepper ( optional)

Procedure

Keep the cream cheese at room temperature. I have used flavored Smoky chipotle cream cheese. You may even use the basic plain cream cheese and add finely chopped bell pepper and some crushed black pepper. Mix it well.

Now take a tortilla and generously spread the cream cheese over it. Now roll them tightly. Stick the loose end with some extra cheese and cut them into 1" rolls. And Tada your roll ups are ready !!

You may refrigerate them ahead of time and bring them to room temperature before serving.


Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

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Kale Chole Masala

Since long time I wanted to introduce Kale in our meals after looking at its health benefits. But we are not much in smoothie stuff so was looking out for some variation. When I came across this veggie mix in frozen section and it was then it stuck me with this idea. So here goes much version of Kale Chole curry- Garbanzo beans in Kale and tomato gravy.

Ingrediants

1 cup Beans.
About 2-3 cups of Kale leaves
1 tomato
Little more than 1/4 cup Milk ( optional)
Grated ginger
2 tsp Chole Masala( I use MDH masala)
1 tsp Chili powder
1 tsp Coriander powder
Salt
1 tsp Kasuri Methi( Dry Feenugreek leaves)

Procedure

 Wash and Soak the beans in water over night.

Now take a pressure cooker, add oil . Once heated add the grated ginger , tomatoes and chopped Kale leaves and Saute it till they turn tender.

Now add all the spices and milk and Soaked Beans and Mix well. Now add in Milk and Water about 2 cups/ as required and Pressure cook for about 3-4 whistles. Let the pressure cool of and Tada.. your yummy curry is ready!!

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Junka/Pitla- Bell pepper Chickpea curry

This dish traditionally belong to interiors of Maharashtra. What a perfect blend of spices and taste great when eaten with freshly made Bhakri ( Indian version of making flat breads) For recipe of Rice Bhakri click here. Made of chickpea flour mainly. You can play around with the veggies that goes into its making, But this is what I like.

Ingrediants

Roughly chopped Green and Red Bell Pepper
1/2 Tomato
1 chopped green chili
1/2 cup Besan/ chickpea flour
About 2-3 cups of water
turmeric powder
chilipowder
cumin
coriander powder
Salt to taste
pinch of garam Masala powder

Procedure

 Take a bowl  and add chickpea flour to it and about a cup of water and mix it well till no lumps are formed.

Now a take skillet add little oil to it. Add a tsp of cumin seeds, and then add green chili to it, Add a pinch of Hing/ astefotedia and now add the veggies in it and saute it for about 5 min, Add the spices to it. Now pour in the besan batter and water about another 2 cups of water to it, simmer the stove and let it cook for  about 10 min on medium flame.

Add sufficient water to it so that it can boil and cook properly, else the besan will taste raw and also we are looking at curry consistency so add water accordingly.

Server it piping hot!!

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Rice Bhakri

Bhakris are another form of Indian breads traditionally belongs to Maharastra region. They are made with different types of flour. But the one made with Rice flour is my personal favorite. They are such soft variety of roti. Taste great it any spicy curry.

Ingrediants

1 cup Water
1 cup rice
Salt
little oil

Procedure

Take a vessal and put in 1 cup of water and bring it to boil. Now add the 1 cup of rice flour to it and mix it well. The ratio of water to rice is 1:1

Let it get bit warm and manageable. Add about a tsp of oil to it and add water little by little to  make a smooth soft dough. Let it rest for about 15mins. Keep it covered with a moist cloth. They tend to dry out.

Now divide it in equal size balls. Apply oil to you palms to smooth en them. This quantity makes about 6 rotis. Now heat the pan well. Roll the balls into thin rotis using rice flour. Roll them very lightly they are extra soft.

Place the rotis on the pan and apply water on the face up side so that it does not get dry and turn over when done and cook on other side. You might just want to flip it on the open flame with pair of tongs.

Eat them hot. They taste best. You can make all of them and keep them covered in moist paper towel. They remain soft this way. I love this love textured rotis/ bhakris. They are one of my Favorites

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)

Pav- The Indian Buns

Ladi Pav is one the most missed Item in States. Eating Vada Pav or Pav Bhaji is no fun without those wonderful Indian Pav. The buns definitely don't replace them. We no longer miss them ever since I started baking them at home since last couple of years. I don't remember my number of failures while making them until I reached this 100% perfect version.Frankly when you add Yeast to All purpose flour and proof it , the result has to be good, but until you reach the perfect you don't know how good it can get!
When I started blogging, I always thought this would be on my first 5 items, I am surprised it took me so long to get here. So finally here is my full proof recipe for the Pav! This works great in bread machine as well. Its only of late i have started to use the machine for making my dough , since its getting difficult with the Little one hanging on to me.

Ingrediants

1 1/2 cup of Milk
1/4 cup Oil
1 tbsp Yogurt
4 1/2 cup All purpose Flour ( Preferably Bread Flour)
2 Tbsp Sugar
1 tbsp Salt
1 1/2 tbsp Yeast
1 Tbsp Milk Powder( optional)

Procedure

 Warm the milk to 110F, It is basically just about hot, keep your finger for 5 sec and you will want to take it out. Put yeast in it and add sugar and let it rest in a warm place for at least 10 min. Once proofed it full rise and become foamy. This is first check point!

 If Yeast is not good or milk is hotter than needed, it wont rise. If it doesn't then repeat this step, it is less likely that you will yeild good results if you proceed with badly proofed yeast.

Now Mix all the ingrediants and Keep kneading the dough, dust it lightly so that it doesnt stick to working surface, DO NOT add more flour, keep kneading for atleast 10 mins or more. At this point it might still be little sticky, Apply little oil to the surface and keep it covered in warn place for about 30- 40 mins.

The dough would have risen and at this point it would have been less sticky. Resting at this stage helps to develop gluten. Apply some oil to your palm and working area and Knead it vigorously. Take out all the anger from your body and keep hitting it. Now the dough should be strech/ elastic kind off and not exactly sticky. Cover it and let it rest for another 40 min.

Now the dough would have risen double. Now punch out all the air, Divide the dough into small equal size balls.

Grease the pan/ baking tray and Place each of the ball side by side leave enough room for doubling. Smoothen each of the balls with your hand and applying oil intermittently to your palms.

Cover it and keep it at warm place for about 45  min to 1 hr

In the last 20 min, Preheat the oven to 400F. Once the bread is completely risen place them in Oven for about 12 min. Again time depends on each oven, Always Keep and eye on it. It would turn nice golden brown and your house would smell full of freshly baked bread!

See this fluffy soft pav. It is hard to tell if these are home made! If you need the recipe for Batata Vada click here

These are some pics from my some learning days, but they all tasted great!

lightly over baked ;)

not so smooth

Please do like my page or leave your comments if you are inspired. It is motivating to see your comments.Thanks!
PS: All recipes are without Onion and Garlic

Happy Cooking! Inspire and Get Inspired :)