Potato Bhaaji (Pivli batatyachi bhaji)

Was busy for the last 3 days so couldn't upload any recipe.. This is a very famous Marathi dish. Most of our maharashtrian homes have a set menu for any holy function or festival and this bhaaji tops the list. I remember till I went to the 5th std my mother used to prepare this bhaaji along with puris for picnic it was a patent menu. Picnic means puri bhaaji..I love it very quick, easy and yummy recipe.I am sure most of my marathi friends will agree with me..

Ingredients:
Potatoes - 500 gm boiled and chopped
onion - 2 finely chopped
green chilli - 2 to 3 slit
curry leaves - 1 spring
turmeric - 1 tsp
dhaniya jeera powder - 2 tsp
mustard - 1/4 tsp
jeera - 1/4 tsp
sugar - pinch
asafoetida - pinch
fresh coriander - handful finely chopped
oil
salt

Method:
heat oil in a kadhai add mustard, jeera and hing along with green chillis. Now add onions after 1min add turmeric and salt cook until onions turn soft and pink. Add the dhaniya jeera pwd mix and add potatoes add sugar cover and cook for another 5 minutes add chopped coriander and check for salt if required add some. Cook for 2 o 3 minutes more and switch off the flame.
Serve hot with Puris or rotis.

Paneer Mutter Malai

Paneer is a very comforting ingredient we can play with it very well. But this time I wanted to prepare the gravy in a different way so without wasting much time just started the process. Guys the end results were too good it was almost the same taste as we get in any restaurant. The ingredients used are very commonly available in our pantry. I would be more than happy if you try it I am sure your families too will enjoy it.

Ingredients:
Paneer - 200gm
green peas - 1/2 cup
cashews - 8 to 10
onion - 1 finely chopped
tomato - 1 chopped
tomato paste - 2 tsp
cumin seeds - 1/2 tsp
ginger - 1"
garlic - 3 to 4 cloves
red chilli powder - 2 to 3 tsp 
turmeric - 1 tsp
garam masala pwd - 2 tsp
dhaniya jeera pwd - 2 tsp
whole garam masala - 1small stick cinnamon, 2 cloves  and 3 peppercorns
cream - 2 tbs
fresh chopped coriander - to garnish
oil

Method:
Heat oil in a kadhai add the onions stir fry until they turn soft now add 1/2 tsp turmeric,1 tsp of garam masala pwd and 1 tsp of red chilli pwd. Just after 1 min add chopped tomatoes and cook until they turn mushy. Switch off the flame.Let it cool. In the mean time stir fry the Paneer in the same kadhai remove and place on a kitchen towel. Grind the onion, tomato and cashews along with ginger and garlic to a fine paste.
Heat oil add cumin seeds once they sputter add green peas along with remaining turmeric,red chilli pwd and dhaniya jeera pwd sprinkle some water and cook until peas become soft do not cook for long time or else the peas will become hard. Now add the grounded paste mix with the peas and cook until oil leaves the corners. Add Paneer, tomato paste and salt mix well add water according to the requirement of the gravy and let it cook covered for 2 min once its boiled add garam masala pwd and cream check for the seasonings and switch off the flame. Garnish with chopped coriander.
Rich and creamy gravy is ready.
Serve hot with naan,roti, paratha or rice.

 sending the recipe to http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html and http://riappyayan.blogspot.com/2012/01/announcement-of-my-event-spotlight.html

Baingan bharta/Vangyache bharit and some Awards.

Back to work after a lazy weekend break. Baingan bharta aka Indian baba ghanoush is a family fav it goes well with phulka, paraha or even steamed rice. Maharashtirans add some roasted peanuts but I haven't just love it in any form.

Ingredients:
 Large black eggplant - 1
ginger and garlic - 1 tbs finely chopped
onion - 2  chopped
tomato - 1 chopped
red chilli powder - 2 tsp
turmeric - 1 tsp
dhania and jeera powder - 1 1/2 tsp
curry leaves - 1 spring
asafoetida - a pinch
chopped coriander- handful
salt -to taste
oil


Method:
Wash the eggplant and pat dry with a kitchen towel. Apply oil to the eggplant and start pricking it with the help of a fork. Switch on the gas flame and place the eggplant on it and roast it until the skin it turns soft and well cooked. Let it cool keep aside.Peel off the skin and chop the pulp with knife. Heat some oil add the curry leaves and hing along with onions and  chopped ginger garlic. Cook until onions turn light brown. Now add the dry masalas red chilli powder, turmeric and dhania jeera powder sprinkle some water to avoid burning. Add tomatoes and cook until soft. Throw the eggplant pulp along with salt cook for a few minutes and garnish with coriander. Serve as a side dish with roti or rice.

Yippee Award time.

Thanks a lot Meghna from http://megdeliciousadventures.blogspot.in and Meena of http://chattersmusings.blogspot.com/ showering the awards on me. Thanks for recognizing my work it means a lot.Both of you have wonderful blogs filled with mouthwatering recipes kuddos guys. 

Immense pleasure to share the awards with:

• Sanika of http://delectable-delicious.blogspot.com/
• kanchan of  http://personaltadka.blogspot.com/
• Sangeetha of  http://sangeethaskitchen.blogspot.com/
•  Ever encouraging Shobha of  http://foodmazaa.blogspot.com/
• Shabbu of  http://shabbustastykitchen.blogspot.com/

Happy Blogging to all!

sending the recipe to http://cuisinedelights.blogspot.in/2012/06/spotlight-curries-gravies-announcement.html and http://riappyayan.blogspot.com/2012/01/announcement-of-my-event-spotlight.html 

Palak Paneer (Spinach in cottage cheese)

Its terribly hot in Kuwait, right now the temperatures are soared up to 45deg phew! The leafy vegetables available are not so good in this season but have no choice we have to just search for the best of the slot and go for it. I picked up 2 bunches and saw some Paneer so instantly taught of making the most comfort recipe of Palak Paneer. This is the way I make it.

Ingredients:
Palak (Spinach) - 1 bunch - blanched and pureed
Paneer -  approximately 250gm
ginger garlic paste - 2 tsp
green chilli - 1 or 2
onion - 1 medium - chopped
tomato - 1 medium - blanched
garam masala powder - 1 tsp
red chilli powder - 1 tsp
turmeric- 1/2 tsp
kasoori methi - 1/2 tsp
cream - 2 tbs
oil or butter - tempering
salt - to taste

Method:
Grind tomato and green chilli together to a fine paste.
Heat oil in a kadhai add the Paneer and shallow fry until they turn light brown sprinkle some salt and keep aside. Now heat some more oil in the same kadhai add onions along with ginger garlic paste cook until the raw smell vanishes now add turmeric and red chilli powder cook for a minute now add the tomato paste coo until the tomato changes its color now add the pureed Palak,salt and water if required and cook for 2 to 3 minutes now add the Paneer along with crushed kasoori methi and cream cook on a low flame sprinkle some garam masala powder cook for another 2 to 3 minutes and switch off the flame cover until served. The yummy creamy green gravy is ready to go with lachha paratha or steamed rice.

Tips: If you want to make it more rich then add almond and cashew paste.

Cabbage bhaji/ Kobichi bhaji

I some how don't like cabbage in a bhaji form but hubby does and also due to the nutritional benefits I do make it sometimes. Here is the simple recipe.

Ingredients:
Cabbage chopped - 2 cups
onion chopped - 1 large
tomato chopped - 1medium
ginger garlic paste - 1 tsp
red chilli powder - 1 to 2 tsp
turmeric - 1/2 tsp
garam masala powder - 1 tsp
dhaniya jeera powder - 1 to 2 tsp
Goda masala - 2 tsp optional
salt - to taste
curry leaves - 1 spring
asafoetida - a pinch
oil - for tempering


Method:

Heat oil in a kadhai add curry leaves, asafoetida, onions and ginger garlic paste cook till the onions turn light brown now add tomatoes and turmeric cook until they turn soft now add red chilli powder and dhaniya jeera powder if you are using goda masala add it now. sprinkle some water as the masalas shpuld not burn. Now add salt and cabbage stir fry it add the garam masala powder and cover the kadhai with a open lid add water in the lid and cook the cabbage on medium flame. ( this type of cooking is known as वाफेवर शिजवणे in Marathi) let it cook for 5 minutes carefully take off the lid check if the cabbage is cooked if not again keep the lid as it is and cook for sometime. Once done serve it with chapati or dal and rice.

Pav Bhaji

One of the longest running fast food in India. Mumbaikars are crazy about it, you will find a vendor in every corner of the city selling it. The blend of veggies is amazing and it tastes delicious with a Ladi Pav (burger bun).Here in Kuwait we do get the pav but it is a bit sweet but nevertheless all we want to have is the Pav bhaji.

This recipe is a slight different from the way we usually make it in the house.Some days back I came across this video on I-food - http://www.ifood.tv/video/pav_bhaji_at_juhu_beach which showcases the famous eating joints in Mumbai. Juhu beach is very famous for fast food joints and this particular recipe is straight from one of the famous pav bhaji center. I highly recommend it to all I am sure you will love it.

Ingredients

Potatoes boiled and mashed - 3 to 4 medium sized

tomatoes chopped - 3

green peas boiled - 1 cup

green capsicum chopped - 1 cup 

onion finely chopped - 2 medium sized

red chilli powder - 3 tsp ( I used kashmiri powder which has color and not that spicy )

turmeric - 1 tsp

pav bhaji masala - 3 tsp

kasoori methi - 1/2 tsp

lemon - 1 

ginger garlic paste - 2 tbs

coriander chopped - handful 

asafoetida - a pinch

butter - 5 to 6 tbs ( more or less as per the requirement )

warm water - 2 cups

salt - as per taste.

Method

Heat a kadhai add the capsicum sprinkle little water stir it let the capsicum turn slight brown now add the potato, green peas and tomatoes. Now add 2 tsp red chilli powder, turmeric, 1 tbs ginger garlic paste and mix now add some butter and mash it well.It should be properly mashed now add a little warm water along with 2 tsp of pav bhaji masala, salt and some chopped coriander and mix again mash it well again. It should be semi saucy.Switch off the flame. Now take another vessel heat butter add the onions, remaining ginger garlic paste, hing, kasoori methi, chopped coriander, red chilli powder, pav bhaji masala and squeeze the lemon stir fry now add the bhaji to it mix and mash once again. The pav bhaji is ready.

For heating the pav

Add a few dollops of butter on a tawa (pan) and heat the pav.

Assemble

Put the bhaji in a plate add a generous dollop of butter garnish with fresh coriander squeeze a lemon sprinkle some chopped onions and serve with hot buttery bread.Wow!!!!!!!!!!

Friends I have made Pav Bhaji a several times but has never ever come this kind. I have exactly followed the steps showcased in this video.  http://www.ifood.tv/video/pav_bhaji_at_juhu_beach 

Tip: The bhaji should be mashed properly that is the key to this recipe.

Chole Puri

Chole are made and eaten in different ways.They taste best with Bhatura's but this time I was in a hurry and prepared this quick version of chola with puri. But they tasted really yummy.
Friends I believe whenever we prepare anything in hurry that tastes the best. I am sure most of you will agree with me. So here goes the quick recipe.

Ingredients
Chickpeas (kabuli chana) - 1 Cup soaked overnight and cooked in pressure cooker along with salt and a pich of turmeric ( I used the ready made tin )
onion chopped - 1
tomato chopped - 1 large
whole garam masala - (1 clove, 2 pepper corns, 1 to 2 green cardamom, 1" cinnamon, 1 bay leaf)
ginger garlic paste - 1 tbs
chana masala - 1 tsp
red chilli powder - 1  to 2 tsp
garam masala powder - 1 tsp
turmeric - 1 tsp
dhaniya jeera powder - 2 tsp
curry leaves - 1 spring
cumin seeds - 1 tsp
asafoetida - 1/2 tsp
coriander chopped - handful
oil - 2 tbs

Method
Heat oil in a cooking vessel add onions along with ginger garlic paste stir fry them until onions are cooked add a bit of salt now add the chopped tomatoes along with some turmeric and some amount of chopped coriander cook until tomatoes turn soft and switch off the flame.Once cooled grind it to a paste.

Heat oil in a kadhai add whole garam masala along with cumin seeds and asafoetida once they splutter add curry leaves and the above paste mix it now add red chilli powder, turmeric, garam masala powder, chana masala, dhaniya jeera powder add a little warm water now add the chickpeas along with salt if required,cover and let it cook for sometime. Switch off the flame after 5 to 8 min. Garnish with loads of coriander. Enjoy with puri and raita.

P.S. Water can be added as per the requirement of the gravy.

Dum Aloo

My hubby is a fan of potatoes. He just loves them I guess most north indians are, he was delighted to know that I am making Dum Aloo. Luckily we got the baby potatoes from the grocery. This recipe was inspired by Siris food http://www.sirisfood.com/2012/01/dum-aloo-restuarant-style.html. I have slightly changed the recipe according to the requirements of my family. The end results were too too good. Thanks a lot Siri for the wonderful recipe.

1. Baby potatoes - 1/2 kg
2. Big Onions sliced -2
3. Shajeera(Black Cumin seeds)-1tbsp
4. Garam Masal Whole spices -1 1/2 tbsp - i used cloves,black pepper, green cardamom,cinnamon and little mace.
5.  Tomatoes chopped -1
6.  Coriander powder - 2tbsp
7. Red Chilli powder-2 tbsp
8. Salt to taste
9. Oil - 4 tbsp
10. Thick curd - 1tbp 
11. Thick cream - 50ml or a little less as you need.
12. honey - 1 tsp
13. kasoori methi - 1 tsp
14. fresh coriander - for garnishing
15. Ginger garlic - crushed 2 tsp

Method:

Boil the potatoes in a cooker till 1 or 2 whistles maximum. once the cooker cools remove the skin and shallow fry the potatoes. Once done remove them on a paper towel. Take a cooking vessel (kadhai) add oil (we can also use mustard oil for a nice flavour).  Add the whole spices, black cumin and fry for a minute. Now add the onion and fry till golden brown. Let the above mixture cool add in chopped tomatoes, coriander powder, ginger garlic and blend to a smooth paste.

heat some oil in the same kadhai add the above mixture and fry for sometime until the oil separates.Add chilli powder and curd and cook covered for 10 min (Add water if needed). Once you open the lid add the kasoori methi (crush the methi in between your palms). Stir it add the cream and honey. Cook for 2  to 3 min and garnish with chopped coriander.Serve hot with chapati,naan or just steamed rice.Enjoy!!

Sev Tomato curry (sev tamato nu shaak)

Ingredients 
Sev - 1 cup
tomatoes chopped - 2 to 3 medium sized
onions chopped - 1
curry leaves - 4 to 5
coriander chopped - generous amount
red chilli powder - 1 to 2 tsp
turmeric powder - 1/2 tsp
dhaniya jeera powder (cumin and coriander taken in equal quantity and grinded into fine powder)- 1 tsp
ajwain (carom seeds) - 1/2 tsp
cumin seeds - 1/2 tsp
ginger garlic crushed -1 to 2 tsp
sugar - 1/2 tsp
asafoetida (hing) - a pinch
salt for taste
water - little
oil

Method 
Heat oil in a kadhai, once heated add the cumin seeds, hing, ginger garlic, curry leaves and ajwain once you get the aroma add in onions and stir fry until pink then add the chopped tomatoes and cook until they turn mushy then add sugar, red chilli powder along with turmeric and dhaniya jeera powder.Mix all the ingredients properly and let them cook for a few minutes. You can add little water at this stage and make it a bit saucy and let it simmer for a few seconds.Lastly add the chopped fresh coriander and switch off the flame. If you are serving it right away then add the sev immediately after the coriander. If there is still time then add the sev just 5 minutes before the serving or else it will turn mushy.
Serve with hot phulkas or steamed white rice.

P.S. I had also added some gathiyas along with the thin sev.