Pav Bhaji

Pav Bhaji - Popular Street food from Mumbai consisting of spiced smooth mashed mix vegetables, served with lightly roasted buttered bread.

recipe type: Mumbai Street food

cuisine: Indian

serves: 5-6 plates of pav bhaji

ingredients (measuring cup used, 1 cup = 250 ml)

• 3 medium sizes potatoes, 250 gms
• 1 to 1.25 cups cups chopped cauliflower, 120 to 130 gms cauliflower
• 1 cup chopped carrot
• ¾ to 1 cup peas, fresh or frozen or soaked dried white peas
• ½ (half) cup chopped french beans (optional)
• 1 large onion - finely chopped
• 2 to 3 large tomatoes - finely chopped, about 2 to 2.5 cups finely chopped tomatoes, tightly packed
• 1 medium sized capsicum/green bell pepper
• 2 tsp ginger-garlic paste
• 1 or 2 green chilies, chopped
• 3 to 3.5 tbsp pav bhaji masala
• ½ tsp garam masala powder (optional)
• 1 tsp chilly powder or freshly pounded 1-2 dry deseeded red chilies - the latter works much better and imparts a beautiful orange color to the bhaji
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1.5 to 2 cups water or add as required
• 2 to 3 tbsp amul butter, butter is also added later while serving, you can add upto 5 to 6 tbsp of butter too for a richer version
• salt as required
• 12 pavs for serving with the bhaji

how to make the recipe:

Preparing the Bhaji:

1. Rinse all the vegetables well.
2. Boil all the vegetables except onions, tomatoes and capsicum in a pressure cooker or microwave oven.
3. Finely chop the onions, green chilies, tomatoes and capsicum. Keep aside
4. Once the potatoes, cauliflower etc are cooked. Then peel the potaotes. Roughly chop all the steamed veggies and then mash them lightly with a potato masher. Keep aside. Just lightly mash. Don't make a puree.
5. In a pan, add butter.
6. When the butter melts, add cumin seeds. When they sizzle, add the chopped onions.
7. Saute the onions till they become translucent. Now add the ginger-garlic paste.
8. Saute till the raw aroma of the ginger-garlic paste disappears.
9. Add chopped green chilies and fry for half a minute.
10. Add the tomatoes and fry them till they become soft and mush, till you fat releasing the sides. About 6 to 7 minutes on low to medium flame.
11. Add the chopped capsicum. Saute for 2 to 3 minutes.
12. Now add the red chilly powder, turmeric powder and pav bhaji masala. also add garam masala now if adding.
13. Mix the dry masalas well. Fry for a couple of minutes till the capsicum become a little soft.
14. You don't need to make the capsicum very soft. A little crunch is alright.
15. Now add the mashed vegetables.
16. Combine the mashed vegetables well with the masala.
17. Add water and combine everything well. Season with salt.
18. With a potato masher, mash the veggies directly in the pan.
19. Keep on stirring occasionally and let the bhaji simmer for 12 to 15 minutes on a low flame. If the bhaji becomes dry and then add some more water. The consistency is neither very thick nor thin.
20. When the pav bhaji simmers to the desired consistency, check the taste. Add salt, pav bhaji masala, red chili powder or butter if required.
21. When done, garnish with coriander leaves. Serve with chopped onions and chopped lime. The lime juice has to be squeezed on the bhaji and topped with chopped onions.
22. While serving, add amul butter to the bhaji and serve with buttered pavs.
23. You can add more butter, if you like it. In fact, with more butter, the pav bhaji tastes very good.

To make the buttered pavs:

1. Slice the pavs/bread rolls .
2. On a flat pan, heat some butter.
3. When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
4. If you want to make the pav crisp, fry for a few more minutes. Serve the pavs hot with the bhaji.

Dum Aloo Channa

Ingredients

• Baby Potatoes - 20-25

To grind for Masala

• Almonds - 10, blanched
• Tomatoes - 1 cup (about 2 medium)
• Ginger - 1 inch
• Garlic - 3 cloves, peeled
• Dry Red Chilies - 4

For the Gravy

• Onions - 1.5 cups (1 large onion)
• Oil - 6 teaspoons (4 tsp for frying potatoes & 2 tsp for gravy)
• Cumin Seeds / Jeera - 1 teaspoon
• 1 cup boiled channa(white chickpeas)
• Cloves - 2
• Cinnamon - 1 inch
• Cardamom - 2
• Turmeric / Haldi powder - ½ teaspoon
• Garam Masala - 1 teaspoon
• Kasuri Methi / Dry fenugreek leaves - 2 teaspoons
• SALT - 3-4 teaspoons (or as per taste)
• Yogurt / Curd - ½ cup (100 ml) (not the thick kind)
• Water - ½ cup (80-100ml) (if required)
• Coriander / Cilantro leaves - for garnish

Instructions

I. Preparing the baby potatoes -

1. Boil & peel the potatoes.
2. Heat a pan & add 4 teaspoons oil to it.
3. Add the potatoes
4. Fry till the potatoes turn golden brown and form a nice crisp layer. (keep an eye on the pan as the potatoes may burn if not tossed regularly)
5. Keep aside

II. For the masala

1. In a blender, take tomatoes, blanched & peeled almonds, ginger, garlic & red chilis. (ingredients mentioned under 'To grind for masala'.
2. Blend to a smooth paste & set aside

III. For the gravy

1. Add the remaining 2 teaspoons of oil to a pan
2. Add cumin seeds, clove, cinnamon & cardamom. Sauté for 1-2 minutes
3. Add chopped onions
4. Sauté till they get a golden brown color.
5. Add the ground paste (from above ?)
6. Mix & sauté for 4-5 minutes
7. Add the Salt, Turmeric, Garam Masala & Kasuri Methi
8. Mix well. Let it cook for a minute

IV. Final Step: Getting it all together

1. Add the fried baby potatoes and cooked channa to this mixture and mix once.
2. Add the yogurt/curd
3. Mix well and simmer for around 10 minutes
4. In case the curry is too dry, add a little water.
5. Garnish with coriander / cilantro leaves & serve!

Mutton Gohst/ Kadai Gohst

This is one of most popular Indian non-vegetarian curry that you will come across almost every Indian restaurant menu anywhere in the world. Much before I started blogging, I was always tempted to try these popular dishes at home, and perfecting it as possible as I could. One among them was this Mutton gosht. When I started preparing this curry dish at home, the recipe was quite different, and I was not 100 percent satisfied with the outcome. Either it was a bit to tang from the tomatoes and the curd and sometimes the lemon juice that was added in the recipe. Made it several times making few tweaks here and there and this is so far the final version that I make these days and the best that I could make. Kadai gosht also known as Karahi gosht is prepared in large woks called ‘Kadhai’ or ‘kadai’ or ‘karahi’ and hence it gets its name. The curry is normally red in colour, quite a delicious one and it’s one of the best combinations of naan bread. Whenever we get it ordered from restaurants, many a times I have also found capsicum added to it. Capsicum would’nt be fully cooked, but crunchy. And I guess that is added at the final stage of cooking to bring that flavour and hold its shape without overcooking it. I have never tried with capsicum though since the capsicum taste will overpower the taste in the dish. You may try it at home, if you love the taste of capsicum in your dish.

Here, my meat got slightly overcooked because I forgot to take into account the time that I simmered the mutton before pressure cooking it and cooked it as it should be done without sautéing. You can see that in the outcome. My meat has started breaking down from overcooking. But apart from that the curry was really good and my hubby even asked me if it was Mutton Kadai even before I told him that it was. It pairs the best with butter naan, or simply plain naan and may be served along with rice, tandoor roti and even chappathis along with plain curd, raita and pickle.

Mutton Gohst/Kadai Gohst

Ingredients:

½ kilo lamb meat cut into 2 inch chunks

Marinade:

2 medium onion grated (scant 1 cup, 220g)

1 Tbsp dry fenugreek leaves (Kasury Methy) crushed using fingers

3 Tbsp creamy yogurt

1 tsp garam masala

½ Tbsp minced ginger

½ Tbsp minced garlic

Salt

Others:

Mutton Gohst/Kadai Gohst

3 Tbsp vegetable oil

2 cardamoms

3 cloves

2 small pieces cinnamon stick

2 tsp Kashmiri Chilli powder

1 tsp roasted coriander powder

¼ tsp fennel seeds/aniseed

¼ tsp cumin seeds

¼ tsp turmeric powder

2 large tomatoes chopped (1 cup, 200g)

2-3 green chillies (Optional, add only if you need to give some heat to the curry)

Preparation:

1. Wash mutton pieces and drain well. Marinate lamb with the ingredients under marinade and refrigerate in a container with lid for a minimum of 4 hours or over night. (I always marinate it for one day.)

2. Bring the marinated meat to room temperature before cooking.

3. In a pressure cooker, heat oil. Add cardamom, cinnamon and cloves and sauté for few seconds till it leaves aroma. Add in the marinated meat and sauté for 10 minutes on medium heat, stirring occasionally.

4. Add chilli powder, coriander powder, turmeric powder, fennel seeds, cumin seeds, green chillies if adding and tomatoes and stir fry for 8-10 minutes until the tomatoes are cooked and the meat is smothered in thick spiced gravy.

5. Add ¾ cup water, stir well and cook till done. Adjust the salt if need be. Normally the gravy is very thick and is delicious that way. But if you want little more gravy, add few tablespoons of water. Since we already sautéed meat for sometime, it would take less pressure cooking time. So don’t forget to check in between for doneness. 

Aloo Shimla Mirch

INGREDIENTS

Capsicums - 6
Potatoes - 2
Asafoetida - 1 pinch
Split Cashewnuts - 2 tsp
Peanuts - 2 tsp
Tamarind Juice - 1/2 tsp
Jaggery - 1/2 cup
Coriander Leaves - 2 tbsp
Oil - 100 ml
Salt to taste
Roast and Grind to a paste:
Chana Dal - 2 tbsp
Sesame Seeds - 2 tbsp,
Coriander Seeds - 1 tbsp
Red Chillies - 5

METHOD
1. Heat 4 tbsp oil.
2. Fry capsicums and potatoes.
3. Add the asafoetida, cashewnuts and peanuts.
4. Fry for 5 minutes.
5. Add the ground masala, tamarind juice and jaggery.
6. Cook on a slow fire till done.
7. Add salt and simmer.
8. Add water if needed.
9. Garnish with coriander leaves.
10. Serve with chapatti.

Murg Shahi korma

This recipe is adapted from a cookbook by Julie Sahni titled “Indian regional Classics”. Julie Sahni has been widely acclaimed author of many cookbooks and her articles have been published in New York Times and Gourmet also. And her New York cooking school is widely acclaimed as one of nation’s best.
Anyways, I have found this particular cookbook worth a mentioning in this post (I generally don’t like to cook from cookbook, but this one is sure a special one) I picked this from our local library once up on a time, when i was in India and liked many recipes listed there. There are no tantalizing, eye popping pictures of any recipes, but the directions are more accurate and easy to understand. This cookbook has a very distinct introductory page on the spices and herbs used in Indian cooking and also the Indian way of eating/dining.
I thought the recipes reflect the real regional cooking, but somehow I do feel the spice content or hotness is kept at low, perhaps to satisfy the taste palate of those people, who are still new to Indian Cooking.
I have almost doubled the spice content to satisfy our Indian palate. If you are not sure about the correct amount of hotness then I would suggest sticking to the book guidelines.
Now to the preparing directions

Recipe requirements for Murg Shahi korma

1 Cornish hen or 1 chicken made into quarters
2 onions
4-5 garlic
1 inch ginger
Seasoning
5-6 tsp of grounded coriander
2-3 tsp of grounded red pepper
1/2 tsp of  grounded turmeric
3-4 green chilies slit in between
Salt as per taste
¼ cup of cooking oil and some more to fry the chicken
1 cup plain yogurt lightly beaten
15-18 almonds
Method
Wash chicken/Cornish hen with warm water, pat dry with kitchen towel. Smear some salt and red pepper powder all over well. Keep refrigerated for 1 hr.
I do personally think it’s easy to handle chicken quarters for this recipe, however if you feel you may use Cornish hen or baby chicken (both are same)
First method
Chop 2 onions, reserve half for making paste and half for the frying/browning purpose.
4 cloves garlic, 1 inch ginger, chop finely and crush them over a cutting board with a rolling pin. This is just like preparing fresh garlic/ginger paste over sheel nora or mortar and pestle.
2 tsp of garam masala or cardamom powder.
5-6 heaped tsp of coriander powder/grounded coriander
Soak about 15-16 almonds in some water for 4-5 hrs. Peel the skin and prepare to make a paste with the fried onions.
Heat up a saucepan, add about 3-4 tbs of cooking oil, fry the Cornish hen or the big chicken leg quarters till they loose their pink colour and are evenly but lightly browned.It will take some5-6 mints at medium flame.Never hurry the process at high , the outer portions will get browned soon or may end up burnt.
Take out with a big spoon/ladle and drain on tissue paper.
Now prepare the paste of blanched almonds and half chopped onions with some oil and water.
Add some more oil, add in chopped onion first.Fry it till turns light brown at medium high.Depending on the pan , it will take approx 10-12 mints.
Now add the fresh crushed ginger/garlic or the paste.Fry well for 2-3 mints.
Now add in all the seasonings-turmeric powder, red pepper powder,coriander powder and salt.
If you wish you may add in paprika and red pepper powder in equal proportions.This reduces the heat of the recipe. How ever I do added only red pepper powder and 3 green chills slit in between for extra heat.
Now add in the onion-almond paste with some half cup of water. Mix well with the spices.
Now it’s the turn of adding yogurt. Fold in about 2-3 tbs of heaped yogurt at a time, stirring continuously, until well incorporated. TIP-This way the yogurt won’t curdle in the gravy.
Add the fried chicken quarters. Tastes the seasoning, if required add some salt or red pepper powder as well. Add in about half a cup of warm water.
Now cover the lid and cook for 30-35 mints at medium low flame or till the chicken is soft and gravy /sauce is thick.
Transfer to serving bowl and serve with romali roti or simple steamed basmati rice.

Second method

This method is straight cut process.
Quick blanching of almonds
Soak about 15-16 almonds in some hot water. After about 20 mints, peel the skin and then transfer to the food processor jar.
Make a smooth paste in a heavy duty processor with the following ingredients
Blanched almonds, onions, ginger and garlic, grounded coriander powder, red pepper powder and some water + some oil.
Heat up a saucepan, add in 4-5 cloves, and add in this paste. Fry it well for 7-8 mints.
Add in fried chicken quarters, mix well. TIP-Adding yogurt in batches to the sauce reduces the chances of curdling the sauce; gently fold in yogurt about 2-3 tbs one at a time, stirring continuously so that it gets all incorporated to the sauce.
Add about 1 and half cup of lukewarm water.
Cover it and cook it at low for 40-45 mints. Make sure to check in between so that the gravy/sauce doesn’t get stick at the bottom of the pan.
Serve with some cooked basmati rice.

Note-
If you wish you can use ready made onion, ginger/garlic paste.
You may use bite size chicken pieces, quail, and rabbit also with the same recipe.
By the time this dish was cooked, our entire apartment smelled of some exquisite home full of rich aroma. We served over some garam bhaat/steamed Basmati rice.Next time we will be having this with romali roti or naan.

Thanks for visiting The Foodie Fix, Happy Cooking Friends

Murg Shahi korma

Basic Makhani Gravy(Tomato Gravy)

Basic Makhani Gravy(Tomato Gravy)

Basic makhani gravy, the name says it all! the cream and butter used to prepare this gravy gives it the name “makhani”. It is a reddish tomato-based gravy commonly used in north indian cuisines. The sour taste of tomatoes is balanced by the use of cream. Makhani gravies are an all-time favourite on the menus of almost all restaurants; the very famous paneer makhani, will tell you why! it can be combined with vegetables of your choice too, like i have done in the recipe of subz makhani.
Add your private note Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 1.5 cup

Ingredients

3 large tomatoes , roughly chopped
2 cloves (laung / lavang)
4 to 5 cashewnuts (kaju)
1 tbsp butter
1/2 tsp cumin seeds (jeera)
2 tsp ginger-garlic (adrak-lehsun) paste
1/2 cup finely chopped onions
1 tsp chilli powder
3 tbsp cream
1/4 tsp garam masala
1/2 tsp dried fenugreek leaves (kasuri methi)
1 tsp tomato ketchup
1 tsp sugar
salt to taste

Basic Makhani Gravy(Tomato Gravy)

Method

1. Combine the tomatoes, cloves and cashewnuts with ½ cup of water and blend in a mixer to a smooth paste.
2. Strain the paste using a strainer and keep aside.
3. Melt the butter in a broad pan and add the cumin seeds.
4. When the seeds crackle, add the ginger-garlic paste and the onions and sauté till the onions turn translucent.
5. Add the strained tomato paste, chilli powder, fresh cream, garam masala, dried fenugreek leaves, tomato ketchup and sugar, mix well and bring to a boil. Keep aside to cool.
6. Use as required.

Storage

1. Use this gravy on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding butter and cream as they may get spoilt on storing.
2. Cool the gravy completely, pour in food-grade zip lock bags or airtight containers and store under refrigerated conditions.
3. While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add the butter and cream, mix well and simmer for 5 minutes.

Dahi Vade (Bhalle) Chaat ;)

Dahi Vade (Bhalle) Chaat

Ingredients Required:

• Urad daal (250gm)
• Ginger
• Haldi
• Salt
• Hing
• Imli
• Dahi(Curd)
• Jeera
• Lal Mirch Powder
• Chaat Masala powder
• Oil
• Chopped Cucumber,Mango,Carrot,Cilantro,Onions(1cup all together)
• Tortilla Chips(for topping) . (optional)

Steps To Cook:

Dahi Vade (Bhalle) Chaat

• Step1>Soak Urad daal for about 3,4 hours in water.
• Step2>Now grind Urad daal in a mixer for 5 min.See that you add half cup of water while grinding it.
• Step3>Take out the paste and keep it in a bowl.Add salt,ginger paste,Hing to it.
• Step4>Now take hal cup of oil and pour it in a frying pan so that you can easliy fry.
• Step5>Make rounded balls out of the paste you prepared and deep fry the balls until it is light brown in color.
• Step6>Repeat step5 for as many balls you want to make.
• Step7>Now when your fried balls are ready keep them aside for 1 hour.
• Step8>Now take warm water and put all the balls into it to remove extra oil.
• Step9>Quickly dry all the oil and water from the soaked balls and start keeping them in a separate plate.
• Step10>Now,pur these balls into the curd.
• Step11>Finally when you want to serve it,Add Lal mirch powder,imli chatni and jeera powder ,chopped veggies and crush the tortilla chips to it. Your delicious Dahi Vade (Bhalle) is ready...

Yakhini Chicken Pilaf

Yakhini Chicken Pilaf

I have been thinking many times to write about this. I would like to ask readers of this blog particularly who are silent readers .I know you have come and spent good amount of time on some pages. But why you keep shying away from posting a comment here. I would really appreciate from those who love checking each post here ,but do not leave their footprints, speak up –what you liked and even if you don’t like. Don’t disappoint me this time.
Anyways, since this is the last day of my 7 day challenge and co-incidentally this is Sunday. And Sunday means some lavish cooking for me. Although, I have made this chicken yakhni pulao last Sunday but I am posting it today.  Keeping that recipe in mind I have come up with chicken yakhni pulao this time with few procedural changes.

Yakhini Chicken Pilaf

Serves-4-5
Recipe requirements

For the chicken gravy
1 tsp of turmeric powder
1 -2 tsp of salt
2 tsp of red pepper powder
2 tsp of cumin powder
2 tsp of coriander powder
2 tsp of meat curry powder
10-12 black pepper
2 medium size purple onions
3-4 garlic
1/2 inch ginger
2tbs of cooking oil
Now heat up a frying pan/deep bottom pan and add cooking oil.
Temper it with 2 bay leaf and10-12 whole black pepper.
Add in 4-5 chicken wing pieces.(It would be nice to marinate them in little bit of yogurt+salt+red pepper powder mixture for half an hour.)

Add chopped onions,garlic and ginger.Fry for 3-4 mints med-high flame.
Add turmeric, red pepper powder and salt. Add in all the other dry ingredients-cumin, coriander and meat curry powder.
Fry the chicken with the above spices for 10-12 mints. Add some 2-3 tbs of water if necessary.
Keep frying till the oil separates out. Cover it and cook for half and hour.
Now to frying the rice

Recipe requirements for rice
2 cups of basmati rice/gobindo bhog rice
2 medium size onions chopped
3-4 cloves garlic
1 inch ginger chopped
2-3 bay leaves
2-3 tsp of mixed garam masala ingredients whole like mace/dalchini/cloves/black pepper
¼ cup of shelled pistachios
½ cup of cashews
¼ cup of raisins(optional)
1 tbs of yogurt
1 tsp of sugar
Salt as per taste
3 tbs of cooking oil
Procedure
Wash rice thoroughly in water for 2-3 times. Soak it in water for 30 mints;
Coarsely chop cashews and pistachios .Heat up a cooking pan or a vessel big enough to hold the entire contents listed above.
Add 3 tbs of cooking oil, add bay leaf and chopped garlic, ginger.Fry them well for 5 mints till they turn out nice golden colour.
Add in chopped onions, fry till they turn out nice brown. Add cashews and pistachio. Fry them well for another 5 mints. Add 1 tbs of plain yogurt.
Add in soaked rice and keep frying for another 5-7 mints without stirring much as this break the rice.Close it with lid. Give a Stir once in 5  minutes. in 15 min,rice should be done

Take out .Cut a lemon in half and sprinkle half lemon juice over the baked pulao, mix in gently. Keep it covered. Let it sit there for 1 hr and then serve.
Enjoy your delicious chicken Yakhni pulao.

It’s been a really challenging week for me but I thoroughly enjoyed it. Hope you all liked the recipes I published during this week. Thanks for leaving your valuable footprints here. See you all on Tuesday.

Happy Cooking

Pani Puri or Golgappas, Jal Pani and Potato Stuffing

Pani Puri  or Golgappas

Recipe type: snacks

Cuisine: indian

Serves: 4-5

Pani Puri  or Golgappas is my most favorite chaat from childhood. I used to have pani puri often with my family on the streets of Mumbai (Bombay) and it was something I have thoroughly enjoyed.

Pani literally translates to water and here the Puris are fried puffed crisp dough balls. Generally, the water or pani is sour, tangy as well as spicy. This spicy pani is balanced with the addition of a sweet tamarind chutney.

This sweet chutney is called as meetha (which means sweet) pani. The spicy water is called as teekha (which means spicy) pani. Both are added in the puri along with the main filling which consists of boiled potatoes, chickpeas, moong sprouts or a thick dry curry made from white peas which is called as ragda.

The puri or pooris are made from flour or sooji/cream of wheat or both. They are thin, crisp, fully puffed and thus occupy the filling and the chutneys. These can be brought ready from the stores or can be made at home too. If you want to make pooris at home then check this step by step poori/puri recipe.

Ingredients (american measuring cup used, 1 cup = 250 ml)

Puri/Puchka Recipe

Prep: 10 mts, Sitting time: 30, Cooking time: 20-30 mts

Serves 8-10 persons

Cuisine: Indian

Source: Recipe files

.

Ingredients:

1/2 tbsp maida/all-purpose flour

2 tbsps urad dal flour

1 1/2 cups ravva/semolina/sooji (very fine variety)

salt to taste

water for kneading (bottled soda water prefered)

oil for deep frying

1 Combine all the mentioned ingredients (except oil for deep frying), adding water slowly and make a dough. Leave aside covered with damp cloth for 15 mts. (very imp step)

2 While the dough is resting. (i) Prepare the pani (water) required for the puchka. (ii) Boil two potatoes, peel and mash. Combine the mashed potato with little salt and red chilli pwd and keep aside until use. (iii) Chop a large onion finely and keep aside until use.

3 Knead the dough again. Pinch off some dough and make very small balls. Roll out small thin rotis, using the rim of a container to cut out the round shape. Keep them covered.

4 Heat enough oil for deep frying in a heavy bottomed vessel. It should be on medium high (the oil should not be piping hot) and once its hot, slide few rotis into the hot oil and using the back of the ladle, press in the center and along the edges and you will find it will puff. Flip over and fry the other side till light golden brown. Don’t fry too much as it will turns too dark. Remove on to absorbent paper.

5 Cool and store in an air tight container and use when required.

Note: Ensure the oil is hot enough before frying the puri. If the oil is not hot enough, the roti will absorb a lot of oil. If made ahead of time, lightly warm in oven for 3-4 mts before serving. Ensure to roll out very think puris. And use very fine sooji.

For the stuffing - * check notes for other options

• 2 to 3 medium potatoes
• 1 small to medium onion
• 1 to 1.5 tbsp chopped coriander leaves
• 1 tsp roasted cumin powder
• 1 tsp chaat masala powder
• ¼ tsp red chili powder (optional)
• black salt as required

Jal Pani

For the Pani Recipe:

• ½ cup chopped mint leaves
• ¾ cup chopped coriander leaves
• 1 inch ginger, chopped
• 1 green chili, chopped
• 1 tbsp seedless tamarind, tightly packed
• 3 to 3.5 tbsp crumbled or powdered jaggery/sugar or as required
• 1 tsp roasted cumin powder (bhuna jeera powder)
• 1 tsp chaat masala powder
• 2 to 3 cups of water
• 1 to 1.5 tbsp boondi/fried tiny gram flour balls (optional)
• black salt as required

Potato Stuffing

Instructions

Preparing the Stuffing:

1. Boil the potatoes till they are cooked completely.
2. Peel them and then chop them.
3. Finely chop the onion.
4. In a small bowl, mix the potatoes, onions, coriander leaves, cumin powder, chaat masala powder and black salt. Mix well and keep aside.

Method to make the Pani:

1. In a blender add all the ingredients mentioned above for the pani.
2. Add little water and grind to a fine chutney.
3. Remove the green chutney in a large bowl. Add 2 to 3 cups water. Mix well. Check the seasoning. Add more black salt or jeera powder or chaat masala if required. If you want a thin pani, you could add some water. But keep on checking the seasoning, as per your taste.
4. Add the boondi to the pani.
5. You can chill the pani in the fridge or add some ice cubes to it..

Assembling Pani Puri:

1. Crack the top of the puri with a spoon.
2. Add 2 to 3 tsp of the boiled potato-onion filling in the poori.
3. Stir the green pani first and then it and the sweet chutney as per your taste.
4. Serve the pani puri immediately.
5. You can also make individual portions with the puris, potato-onion mixture and the pani. Let the individual assemble the pani puri for himself/herself as per his/her taste.

Notes

* other stuffing combinations or a combination of these:
steamed moong sprouts
boiled white chickpeas (kabuli chana)

Peas Mushroom Masala

Matar mushroom masala, mushroom and matar cooked in spicy onion tomato gravy and richen by cashew paste. Serves best with rotis, paratha or pulaos. .

Preparation Time: 15 mins
Cooking Time: 30 mins
Makes 4 servings

Ingredients

2 tbsp oil
4 cardamoms
1 stick of cinnamon (dalchini)
1 cup chopped onions
2 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1 tbsp chilli powder
2 tsp coriander (dhania) seeds powder
1 tsp turmeric powder (haldi)
1 tsp garam masala
salt to taste
1/4 cup cashewnut (kaju) paste
1 1/2 cups green peas
200 gms mushrooms (khumbh) , cut into halves

For The Garnish2 tbsp chopped coriander (dhania)

 

Method

1. Heat the oil in a pan, add the cardamoms, cinnamon stick and onions and saute till onions turn golden brown in colour.
2. Add the ginger-garlic paste, mix well and cook for 2 minutes on a medium flame.
3. Add the tomato puree, chilli powder, coriander seeds powder, turmeric powder, garam masala and salt and cook till the oil leaves the masala.
4. Add the cashewnut paste dissolved in 1 cup of water and mix well.
5. Add 1/2 cup of water and bring it to a boil.
6. Add the green peas and mushrooms and simmer for 8 to 10 minutes or till the green peas are cooked.
7. Serve hot garnished with coriander.

Dal Makhni

Dal Makhni

Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?
dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.

Preparation Time: 15 mins
Cooking Time: 40 mins
Makes 4 servings

Ingredients

3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup fresh cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish

Method

1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
10. Serve hot garnished with coriander and fresh cream.

Dal Makhni

Mutton Rogan Josh

Mutton Rogan Josh

Mutton Rogan Josh is a dish that I always wished to try, at least the restaurant version. The traditional Kashmiri rogan josh is a very unique and different preparation,the most remarkable is the rich red color for the gravy, which is attained by adding a natural coloring agent called Ratan jog. This dish is so popular  in Northern India and is said to have been influenced by the Mugalai and Persian Cuisine.

I searched around a more traditional recipe and it was all confusing. Some are against adding onions and yogurt . Here I tried a more restaurant version with gravy (traditional version is a semi dry curry) and loved the blend of flavors. It is a spicy braised lamb/mutton dish with exotic spices and a rich smooth gravy. It goes well with basmathi rice or roti.

Recipe source: Sanjeev Kapoor Kazhana.

Sindhi Kadhi

Sindhi Kadhi with Potato bajji/Fritters

Sindhi Kadhi

Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. .Traditionally it is served with rice and also can be served as a soup. But I use it as a side dish for bhajis. . 

Aloo Matar/Potatoes Peas Gravy

Aloo Matar

Aloo Matar

When I was Pregnant, Every dinner included potato in some form or another.  Steamed potato, baked potato, mashed potato; with gravy or without, you name it and we ate it.   We had potato every night, in fact, my huby still eats potato with steamed veggies and some kind of meat, every night of the week.  So, to no great surprise, I got sick and tired of eating the same kind of potato.  I put the potato on the back burner, in search of new and exciting flavors.


Potatoes are a very versatile ingredient in Indian cooking.  You can find potato recipes all over India, from the tips of the Himalayas to the coasts of Kerala.  I think the potato must be the vegetable people turn to the most when they need something quick, filling and nourishing.   To give you an idea of just how many Indian recipes there are for potatoes, here is a small sampling of the versatility of the humble potato
Potatoes with cauliflower (aloo gobi)
Potatoes mashed together with mixed vegetables and served with bread (pav bhaji)
Pan fried potato and vegetable cutlets
spicy mashed potatoes enveloped in dough and deep fried (samosas…check out our baked version of samosas)
Breads stuffed with spicy potatoes (aloo parathas)
Vegetable dumplings made with potatoes and cheese and covered in a creamy curry sauce (malai kofta)

….the list is almost endless.




A popular restaurant dish which comes from Punjab.This technique the quickest way to make the basic masala required in most Indian recipe Serves: 6
Time: 1 hour
Spice Level: low (if you want it spicy feel free to add more chilies or a spoonful of red chili powder)

Gobi Sarson(Cauliflower in a mustard green sauce)

Gobi Sarson(Cauliflower in a mustard green sauce) with Chapathi and Aloo Matar Gravy

I saw some Rapini or Broccoli Raab at the Indian Grocery store this week. But, it was labeled as Mustard greens or Sarson. Are they the same? I did’nt think so. Was that a marketing strategy? I did’nt care…The greens looked vibrant and fresh, and that was all that mattered. I wanted to cook it very similar to how I would cook Saag though. I turned to my favorite book: ’1000 Indian recipes’ by Neelam Batra, and found the recipe for ‘Gobi Sarson’. I did some slight modifications to it. It turned out quite good.

Kashmiri dum Aloo/Baby Potatoes in yogurt sauce

Kashmiri dum Aloo/Baby Potatoes in yogurt sauce

Traditional Kashmiri cuisine is characterized by the use of curds in the gravies, which gives the dishes a creamy consistency.

In Kashmir, potato is called 'Oluv' (Singular), and potatoes are called 'Olav' (Plural). 'Dama Oluv' is a poular North Indian cusine, having its origin in Kashmir.

Better known as Kashmiri Dum Aloo, it is an all time favourite and mouth watering potato based curry recipe, prepared with whole / diced baby potatoes simmered in a rich and creamy gravy.

The credit for the mouth watering and unique taste goes to the use of exquisite spices and ingredients. Dum means anything cooked under pressure. Here the aloo / potatoes are cooked under pressure in their own juices.

Kashmiri Dum Aloo recipe is generally flavored with Kashmiri chillies and it uses typical Kashmiri spices like fennel / aniseed and ginger powder. Kashmiri Dum Aloo is particularly served with naan or roomali roti.

Ingredients:

• Baby potatoes / small potatoes - 1 kg (round and uniform size)


• Cumin seeds, roasted and powdered: 1 tsp


• Kashmiri red chillies, roasted and powdered: 3-4


• Curd / yogurt: 2 1/2 cups (must not be sour)


• Ginger powder: 1 tsp


• Fennel / aniseed powder: 1 tbsp


• Cloves, roasted and powdered: 6


• Mustard oil: 4 tbsp


• Garam Masala: 1 tsp


• Mixed powders (Black cardamom, Cinnamon and Black Pepper): 1 tsp


• Asafoetida: a pinch


• White oil to deep fry potatoes


• Salt to taste


• Firm dough made from wheat flour and water Chopped coriander leaves: 1 tbsp

Method to prepare:

1. Wash the potatoes well, peel, and prick the potatoes all over with a fork. Then soak in salted water for 15-20 mins.


2. Heat white oil in a kadhai and fry the potatoes on medium flame on all sides till golden brown. Drain excess oil and keep aside.


3. Make a paste of curd / yogurt, chilli powder, ginger powder and fennel powder. Add the potatoes and marinate for about an hour.


4. Heat mustard oil in another kadhai, add the clove powder and asafoetida and mix well. Add a half cup of hot water with a little salt and bring to a boil.


5. Slowly add the marinated potatoes and the yogurt mix and thoroughly stir to mix the spices.


6. Cover with a lid, seal the edges with the dough for the ‘dum’ so that steam do not escape. Cook in a low flame for 10-15 mins.


7. When the gravy thickens and the oil begins to separate, turn off the flame.


8. Add garam masala, roasted cumin seeds powder and the mixture of cardamom, cinnamon and black pepper powders. Turn gently with a spatula so that all the spices are mixed well.


9. Garnish with chopped coriander leaves and serve hot with Naan / Roomali Rotis / Chapatis.

Kashmiri dum Aloo/Baby Potatoes in yoghurt sauce with Shahi Pilaf