Mumbai street style Pav Bhaji

Pav Bhaji
A delicious street food from Bombay .If at all one visits Bombay must never miss eating out this street food. Any one would love to eat them any time. And with me it is anytime of my day. Pleasure is to eat them with some great friends. A dinner it could be or a brunch anytime, anywhere. Yesterday was a dinner with friends. Our platter was only Pav bhaji and we enjoyed to the core. I enjoyed when they had an extra servings of pav and bhaji.

Stuffed Capsicum/Stuffed Peppers/Stuffed Paprika

Had been a long time that I tried stuffed bell peppers and yesterday got a chance to enjoy that. It was stuffed capsicum a part of our Sunday lunch. To make it healthy, my options were using minimum oil to cook the stuff mixture. The stuff I prepared was out of soya chunks and potatoes, and just a tsp. of oil to brush the peppers from outside before baking. It is a meal in itself, or it could be a side dish or even it could be a starter. In our case it was a starter for us yesterday for lunch.

Pineapple Zarda Pulao

It was in my drafts and doing a PEEK A BOO! Well it got a chance today to come out as this month's challenge in SYS-W was to use a hidden ingredient Pineapple for me. I found this post would be doing justice to the assigned task and here I share the zarda pulao recipe with all. I adapted this recipe from Vahchef. A very simple but a delicious meal it makes.

Jowar Roti/Jolada Rotti/Sorghum Flatbread

Jowar/Sorghum, a gluten free grain, is cultivated in warm climatic conditions and a flatbread out of this is in Northern Karnataka often known in local language as jolad rotti. It is often served with ennegai/chutneys/gojju/any sidedish involving pulses. It is considered to be farmer's food and is considered to be good for people who do lots of physical work.I first tasted it when I had been to Kamat hotel on our way to native from bangalore. Was introduced to this by my Mr.S. I fell in love to such an extent with this that I would never miss eating whenever we left to native. I had never thought of preparing it too. But some time back a very close friend of mine (from north Karnataka) who left from here permanently to India had left behind at my place a pack full of Jowar/Sorghum flour. And finally yesterday I prepared it the third time and I did not want to miss clicking step by step pics and writing up a recipe for my readers. So here goes the way I prepare Jowar rotti/Sorghum flatbread. I had prepared long back twice but now as the flour was an year and half old, was little apprehensive with the output but to my surprise, it came splendid and we enjoyed with Badane Gojju/ Spicy Brinjal Masala. I learnt the perfect recipe of badane gojju/spicy brinjal side dish from Nalini Somayaji who blogs at Adige. I will share in my tomorrow's post the Spicy Brinjal Masala is on post today.

Garlicky Cheesy Fusilli Pasta

I am an ardent admirer of Priya's Versatile Recipes.I have been going through almost all the recipes she post without any fail. I love the way she writes the recipes straight forward thereby reducing any sort of confusions in it and many of them are simple and easy to follow. I have seen quite a lot of recipes related to cooking and baking and I love when I get to see an eggless recipe. And you may find many more baking recipes without the use of eggs.I recently saw a khara sev recipe of hers where she added almonds to the it. Quite innovative isn't it? I'm sure they would enhance the flavor for sure. I was hooked at the recipe of hers. Do check out more such recipes at her space.
It had been quite a long time that I'm in Blogging world. It will be almost an year by next month. And my baby blog would turn 1. Needless to say it is existing today because of all my fellow bloggers, their constant support through the flowing comments and encouragement.
Coming to my post in her space it is today Garlicky Cheesy Fusilli Pasta. Do check out the recipe in her space.

Bell Pepper Rice/Capsicum rice/Paprika Rice

Flavor of capsicum is something I am madly in love with, the colors, they tempt me. At times I get the Bell pepper/Paprika mix and use them in different dishes from raita to rice items. One rice item that I often prepare is Bell pepper rice. This tastes heavenly with mild crunch of Paprika. I normally prefer cooking such rice delicacies over the plain steamed rice with normal sambhar, dry side dish, as it eases out the task leaving me with less items to be prepared to set my dining table. Won't you love to know the way I prepare? Yes, there are ample number of ways it can be prepared and here I share my easy way, it would be ideal to prepare if you have left over steamed rice too. It is a post which was pending from long in my drafts. Here goes the recipe.

Ghee Rice and Plain Kurma

I was thinking yesterday night as what to prepare. Daily night I will be in a dilemma as what to prepare for the dinner. Morning and lunch will be in a hurry, but for dinner preparation I get enough time to think and hence I end up with so many options that I prefer asking Mr.S as what shall I put up in the platter for the day's supper. Yesterday's choice was this Ghee Rice and Plain Kurma. Ghee Rice is a fragrant special rice among the exotic rice varieties. It is very common in South Indian auspicious occasions for Lunch. I got the recipe of basic Kurma from Anusha Bare Krishna, but I tweaked in the recipe a little and brought in some changes. It was an awesome dinner must say. Ghee Rice is prepared in many ways. I have my own variation to prepare Ghee Rice. Here I share both the Ghee Rice and Plain Kurma Recipe.

Vegetable Biryani

From few days I got so busy with my life that I don't get enough time to update my blog. I have many clicks waiting in queue to get up and live in my space. My little one started going to a day care near by and I get so occupied that I try utilizing my left over time for my daily chores like setting up the disordered house, cleaning utensils which get piled up every now and then in my pantry sink, laundry work and so on but how can I let go my blog baby? I have to give time to her too. So I try updating every other day without fail. I get so tired as walking to leave her and pick her up takes up all my energy. Sometimes I end up eating bread and cheese even for my lunch. Well, it was last week that I prepared vegetable biryani and was longing to see it up here. I just feel bad when I'm unable to concentrate here.
I followed a very simple recipe.  I used basmati rice for the preparation as the smell of the rice itself is awesome and they are apt for biryanis.
I made use of biryani powder that are available in grocery shops in the preparation. I prefer mild version. So mine won't be a hot and spicy biryani recipe. It would be a mild version which even kids would enjoy eating.

Avocado Parathas/Avocado Flatbread

As all know avocado is a very healthy fruit, but eating an avocado as such is little boring, I won't say not possible but as it does not have any taste, eating them as such isn't much preferred. It blends well when milkshake is prepared, goes well in any salad, a very basic ingredient in Guacamole and what not. You may check out my avocado milkshake, guacamole recipe. I always wanted to try out parathas/Indian flat bread out of them. An easy to prepare flat bread it is. Avocado parathas are very soft and delicious. Softness is offered by the fruit, it gives a subtle effect to the parathas. Rotis and parathas are very common in Indian household. With the addition of avocado, it gives a different and unique flavor to the parathas. Also the colour turns mild green due to addition of avocado and that is again soothing to eyes.  We enjoyed eating these with chilled yogurt/curd with a dash of black salt/kala namak. With 1 avocado around 8 parathas can be made. Here I share my avocado paratha recipe.

Garlic Naan without Tandoor on Stove top

Naan, a very famous Indian flat bread which gets prepared usually in a tandoor. But recently I got to know that it could be prepared on a stove top too using our normal skillet. Though there are many ways to prepare like making use of oven, using pressure cooker and so on. But for me this is a very easy and best way to prepare. They taste as similar as the ones we get in restaurants. I made use of yeast because of my instant need to prepare naan. If planned, we could very well avoid yeast and prepare by getting the dough ready 7-8 hours well before preparing naan. Very soft in texture it was and the flavor of garlic is something which just raised the level of Hcl in my tummy and for me it was a suffering when I prepared them as the smell of garlic in my kitchen was so much that I felt like eating them as soon as they were removed off the skillet. But what stopped me from eating was my desire to get the pictures clicked before finishing off those flavorful, flat breads. It was our dinner the other day accompanied with Dill leaves and cucumber raita and creamy spinach curry. Do check the Dill leaves and cucumber raita recipe and creamy spinach recipe. It was a very good combination though it was the first time we tried that combo. Here I share my recipe for garlic naan on stove top.

Tomato Pulao(Mumbai style)

An ideal rice item for a dinner with just minimum veggies available is tomato pulao. You would think what is so different about this Mumbai style tomato pulao. Yes, there is. I learnt this recipe from well known chef Harpal singh of Sanjeev Kapoor's Kitchen. I liked the idea of using Pav bhaji masala in tomato pulao. That way I could use the pav bhaji masala stored in my kitchen in a recipe other than pav bhaji. Tomato pulao is a street fast food, in fast food joints usually in the pav bhaji stalls tomato pulao will be there in the menu but here is how it is prepared at home.

Vegetable Fried Rice

Chinese cuisines have been adapted so well in Indian delicacies that nowadays we see many Indo Chinese food items almost everywhere. Chinese food usually involve soya sauce, chilli sauce as a major component in cooking. Chinese food items are prepared by tossing food on a high heat in a wok. This is the major idea behind Chinese food.
Here I share with you the Vegetable fried rice which is a Indo Chinese delicacy which one can't resist from devouring.

Curd Rice

Who doesn't like curd rice? A wonderful filling meal it is as such. Any sumptuous feast if ended with a curd rice, it is soothing to tummy. In my childhood we were always used to eating boiled red rice or also known as rosematta rice. It is rich in nutrients and also contains fibre in it which is good for health. So we were never used to eating this curd rice as we tend to eat the red rice with curd which also was a heavenly experience and we were used to eating white rice only during functions or when mom cooks veg pulav, veg biryani etc. But having moved to Bangalore after my marriage and then here to Germany, I'm used to both white rice as well as boiled red rice. Curd rice is a South Indian rice item made from white rice. Easiest way to make delicious curd rice is as below.

Cabbage Rice

Cabbage is a vegetable which acts as a cleanser for our digestive system. This leafy vegetable provides enough fibre content required by the body. Cabbage Rice is something which I tried later in the evening yesterday. It tasted heavenly delicious and to be honest it was my first try on white cabbage. Have tried it with red cabbage earlier. Red cabbage gives good colour to your rice and no other colouring is required. I wanted to try with white ones this time and to colour the rice I used turmeric powder. With just minimum spices I could bring on the serving platter an awesome rice item for dinner. Here I share the simple recipe with you all.

 

Aloo Paratha

Aloo Paratha is an Indian dish which is a vey famous breakfast item in western,central and northern parts of India. It is basically stuffed flat bread, with mashed spicy mixture of potatoes within the dough ball, rolled and cooked on hot griddle.

Gobi Paratha/Cauliflower Stuffed Flat Bread

Stuffed parathas are loved by all. Aloo/ Potatoes are popular as stuffing for aloo parathas.
Many varieties are available and parathas are named solely based on the stuffing.Today I share with you all Gobi paratha or flat bread with cauliflower stuffing.

Jeera Rice/Cumin Seed Rice

Very simple authentic jeera rice is loved by all. The flavour of cumin is just awesome.
Here I share with you all this simple recipe. I can say the very simple rice dish which can be prepared in a jiffy and even could be an ideal lunch box pack. It can be served as it is or with any raita or plain yogurt.

Ingredients:
Raw rice-1 cup
Water-2 cups
Cumin seeds-1 tbsp
Oil-1 tbsp+1 tsp
Coriander leaves/Cilantro-2 sprigs chopped
Curry leaves-2 sprigs-chopped
Green chillies-2 slit lengthwise
Salt to taste

Recipe:

1. Pressure cook raw rice with 1 tsp oil and salt to taste for 3 whistles.
2. In a pan heat 1 tbsp oil, add cumin seeds,as they splatter add curry leaves,coriander leaves and green chillies.
3. Saute and then add cooked and cooled rice to it and mix well by folding in rice through the mixture in pan.
4. Add salt if required, may not require if enough amount is added while cooking rice.

Simple isn't it? Enjoy with yogurt or raita or as such.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

Sending this to Nayna's simplysensationalfood,Made with Love Mondays by Javelin Warrior's Cookin w/ Luv

BitterGourd Rice/Karela Rice

Does this sound weird? If so, let me clarify it is the most yummiest rice item I ever liked after I started cooking different rice items. It is a must try dish as the outcome won't disappoint you. Awesome tangy,sweet,bitter,spicy flavours within this dish makes it just fingerlicking yummy dish.

Here is the simple Bittergourd rice recipe.

Ingredients:

For main dish:
Bittergourd/karela- 1 medium sized
Onion-1 big sliced thin lengthwise
Mustard seeds-1 tsp
Cumin seeds/jeera-1 tsp
Urad dal/Split skinned black gram-2 tsp
Concentrated tamarind paste-2 tsp
Jaggery-1" cube
Turmeric powder-1 tsp
Green chillies-2 slit
Lemon juice-1 tsp
Oil-2tbsp+1 tsp
Salt to taste
Water-3 cups+2 tbsp
Raw rice -1 cup soaked in enough water

For masala preparation:
Peanuts-handful
Coriander seeds-1 tbsp
Redchilly-1
Cumin seeds/jeera-2 tsp
Urad dal/Split skinned black gram-handful

To garnish:
Coriander leaves/Cilantro-2 sprigs
Curry leaves-1 sprig

Recipe:

Masala Preparation:
First dry grind the ingredients under masala preparation.

 

 

Then dry roast it for some time till you get nice aroma and keep the masala mixture aside

 

 

Main dish preparation:
Add 1 tsp oil,lemon juice,salt to taste to raw rice and pressure cook the rice with 2 cups of water for 3 whistles.
In a pan add concentrated tamarind paste,jaggery cube and add one cup water and bring to boil and simmer for some time till it reduces to half

Scrape the Bittergourd/Karela.

Cut into pieces and add salt and 1/2 tsp turmeric powder to it keep aside for 30 mins

 

Karela oozes out little water, so squeeze them and wash them under cold water.That way the bitterness in them goes off to a good extent.

 

 

In a big deep pan add oil say 2 tbsp, when hot add mustard seeds, urad dal,jeera.

As they splatter add onions and green chillies.

Once onions turn translucent, add 1/2 tsp turmeric powder, add karela  and saute well.Let the karela get tender and cooked.

 

 

Now add the roasted masala mixture you prepared and mix well.

Then add to it the tamarind jaggery mixture you prepared and then cover and cook till karela gets fully cooked.

Add 2 tbsp water to it if the mixture is getting too dry.Mixture should not be too dry.
Once cooked add salt to it and simmer.Minimum salt would be enough as you cooked rice with added salt.

 

 

Add the cooked cooled rice to the mixture you prepared.

Mix well and simmer for 2-3 minutes.
Garnishing to give final touch and taste:
Garnish with cilantro and curry leaves.
Karela Rice is ready to serve.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)
Sending this to Nayna's simplysensationalfood

Vegetable Quesadilla

A lunch outside in a restaurent makes you feel heavy always. Today our day was full on shopping and ended up eating heavy lunch outside. Willingness for having a dinner wasn't there but sleeping empty stomach doesn't make sense. So, my brain started to do all sorts of permutation and combination to arrive at a conclusion as what to prepare for dinner and voila the bulb glowed!
I came up with an idea of preparing Vegetable quesadilla.An ideal dinner for both grown ups and kids.
Basically a mexican origin dish, Quesa meaning cheese and quesadilla is infact a flour tortilla filled with cheese and toasted.
But now many versions of quesadillas are available. Here I bring for you all a veggie loaded Quesadilla.

Follow my simple recipe of vegetable quesadilla.

Ingredients:
Flour tortillas-2
Guacamole/Avacado Sauce- 1/2 cup
Capsicum/Bell pepper-1 cup
Spring onion-1/2 cup chopped
Assorted veggies (red kidney beans, diced baby corn, beans, sweet corn, chopped carrots)- 1 1/2 cup
Green chillies-2 chopped
Black pepper powder-1 tsp
Garlic powder-1 tsp
Chilly sauce-1 tsp
Salt to taste
Oil- 1 tbsp
Melted Butter-2 tsp
Grated cheese (cheddar cheese or mozzarella cheese)-1 cup
Recipe:
Parboil the assorted veggies,drain them and keep aside.
In a deep bottom pan, add oil and when hot add spring onions and saute.

Add the parboiled vegetables to it, green chillies, saute.

Then add black pepper powder to it and mix well.

Next add garlic powder and saute.

Next add chilli sauce.

Next add salt.

Final mixture looks like this.



On a skillet add 1tsp butter, place a flour tortilla and cook for few mins on high.



Flip to other side and cook for few mins on high and then lower the flame to low.

Now add the vegetable filling prepared on one side of the tortilla.

Next add the guacamole over it.

Then add cheese.

Now fold and let it cook till cheese melts on a low flame.

Once cheese melts take away the quesadillas off to a plate.Cut them to handy pieces and serve as it is or with ketchup.

 

Note:Any selected vegetables of your choice could be used.

         Guacamole can be skipped if not available. Click here for guacamole recipe.

         Instead of chilly sauce any salsa sauce could also be used.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)

 

 

Sending this to Jagruti's Gain Popularity event., Sumee's Culinary Bites, Akhila's page