Pav Bhaji

Pav Bhaji

Pav Bhaji needs no introduction. If bhatura chana is Punjab's contribution to Indian fast food, then Pav Bhaji is definitely Mumbai's choice offer. Wikipedia interestingly traces the origins of Pav Bhaji as follows: "The origin of this dish is traced to the heyday of the textile mills in Mumbai. The mill workers used to have lunch breaks too short for a full meal, and a light lunch was preferred to a heavy one, as the employees had to return to physical labor after lunch. A vendor created this dish using items or parts of other dishes available on the menu. Roti or rice was replaced with pav and the curries that usually go with Indian bread or rice were amalgamated into just one spicy concoction-the 'bhaji'"

Today, Pav Bhaji is regarded as a staple at any Mumbai fast food joint. Try it and you will know why this is an instant classic.

Ingredients:

• 3 medium Potatoes peeled and diced
• 1/2 Cauliflower diced
• 3 Carrots peeled and chopped
• 1 Capsicum chopped
• 1 Cup fresh green beans chopped
• 1/2 Cup frozen peas
• 8 roma tomatoes pureed
• 1 medium Onion chopped fine
• 2 cloves Garlic minced
• 3 Tsp Salt
• 1 Tblsp Oil
• 1/2 stick salted Butter
• 6 Tblsp pav Bhaji masala
• 2 Cups water

First, add all the vegetables - except the onions, garlic and tomatoes - into a pressure cooker with 2 Tsp salt and 2 Cups water. Cook on high until the first whistle and then bring down the heat to medium low. Let the vegetables cook for another 15 minutes. After that, turn off the heat and keep the cooker aside for the steam to release. Once you can open the cooker, mash the vegetables well.

On a separate stove top, heat the oil in a saucepan. Throw in the garlic and the onions, and fry them until the onions have turned transparent. Add the tomato puree and 1 Tsp salt to this pan and cook on medium heat, until you see the mixture releasing oil on the sides.

Finally, add the tomatoes to the mashed vegetables and mix well. Add the pav bhaji masala and the butter to this mixture and blend them well. That's it, just garnish the bhaji with some cilantro and you're good to go.

Although you can substitute the pav with a burger bun, I find the water rolls or french hamburger buns are a very close substitute. You can find them at your local grocery store's bakery section

Carrot & Peas medley

Carrot & Peas medley

First thing first, this recipe comes from the wifey - rest assured it won't be the last one and pretty soon she will take this over. A nice entree that's not too heavy or spicy, this is best enjoyed on those days when you just want a light meal without much ado.

Ingredients:

• 3 medium carrots peeled and diced
• 1.5 Cups frozen peas
• 1 Tsp salt
• 1/2 Tsp Turmeric powder
• 1 Tsp cumin seeds
• 1 Tsp garam masala
• 1/2 Tsp dried mango powder (Aamchoor powder)
• 1/2 Cup water
• 2 Tblsp Oil

This is fairly simple - start with heating the oil in a plan and add the cumin seeds to it. Once the seeds begin to crackle, add the turmeric and stir the mix. Now add the veggies, add salt and mix well. You don't need to fry this mixture a whole lot. Just add the water, cover the pan and cook on medium heat for 7 minutes, stirring occasionally. You know the medley is well cooked when the carrot is tender to bite.

Once done, add the garam masala and the dried mango powder and mix the spices in well. Cook for a couple more minutes and turn the heat off. Done - you're all set. Serve with chapatis and curd.

Spicy Vegetarian Chili

If you come from the same part of the world as me, the heading of this blog post probably doesn't make sense. Why specify "spicy" with "chili"? Traditionally to us, Chili is just this spicy hot pepper that is an essential part of out cooking. Chili, whose actual name comes from Spanish Chili con carne meaning peppers with meat, is a very popular food in America. Usually, meat, tomatoes and beans are the norm with other ingredients being the basis for variation.

Here is a recipe I tried out to create a spicy vegetarian version of Chili. it turned out great, and since I used canned ingredients this first time, it was also real simple. In fact, it was actually so good that I have decided to stick to the canned goods :)

Ingredients:

• 2 Cans of Del Monte diced tomatoes - Zesty Chili style
• 1 Can of Great Value Chili beans (Walmart brand)
• 4 Cloves garlic minced
• 1 Red onion chopped fine
• 1/2 Spanish onion chopped fine
• 1 Cup green, yellow and red bell pepper diced
• 2 Habanero peppers seeded and chopped fine
• 1/2 Cup sweet corn
• 2 Tblsp olive oil
• 2 Tblsp Italian spices
• 3 Tblsp sugar
• 3 Tsp salt
• 1 Tsp cumin powder
• 1 Tsp red chilli powder
• 3 Sprigs of green onion chopped
• 1/4 Cup of cilantro chopped

You begin with a large enough saucepan and start with heating the olive oil on medium heat. Once heated, add the garlic and the Italian seasoning and fry these for about 30 second. Then, add the onions to the mix and cook until you can see the onions begin to lose their color. This should  take around 3-4 minutes; keep the heat on medium all through this.

Now, add the peppers - habanero and the bell peppers, corn and all the spices except sugar. Cook these well until the bell peppers have lost their crunch and yet are not completely squishy - allow for some texture. While the peppers are cooking, puree the tomatoes. This step is optional. Like I have mentioned before, I just dislike chunks of tomatoes in  my food, so I puree them.

Once the peppers are done, add in the tomatoes and mix everything well. Bring the mix to a boil, and then add the sugar. The sugar helps tackle the tomatoes' tangy flavor which can sometimes overpower the other flavors. Simmer this for 8 minues and then add in the beans. Mix well again, and cook for another 5 minutes. At this time, you can taste and adjust spices, if you so wish.

Garnish with chopped green onions and cilantro on top.

You can eat a bowl of chili on its own, but we prefer it with Chicago Italian bread slices toasted with olive oil and spices...

Toor (Arhar) daal / Yellow lentils

This daal / lentils is known by various names - Toor daal, Tuvar daal, Arhar daal or simply yellow lentils. The yellow lentils part can be confusing because I know of at least 2 more types of lentils that are of very similar color, yet very different in taste and preparation. In any case, while most lentils usually carry an earthy flavor, this recipe makes this daal carry unusual tones of tang and sweetness making it delectable.

Ingredients:

• 1 Cup Toor daal
• 3 Cups water
• 2 medium tomatoes
• 1 tblsp tamarind paste
• 1/4 Tsp turmeric powder
• 1.5 Tsp salt
• 2 tblsp Oil
• 1/2 Tsp cumin seeds
• 1/2 Tsp mustard seeds
• 5-6 curry leaves
• A pinch of asafetida (hing)
• 1 dried whole red chilli
• 1/4 tsp red chilli powder
• 1/2 Tsp sugar

Wash the daal well twice and put it in the pressure cooker with 3 cups water, salt and the turmeric powder. Stir well and pressure cook on medium high heat for up to the first whistle and then turn off the heat. You want to allow the pressure cooker to release the steam on its own, so just set it aside for about 15 minutes.

Dice the tomatoes and puree them. Making a puree is optional - I just don't like tomatoes pieces in the daal personally. Now, In a small saucepan heat 1Tsp of oil and add the tomatoes to it. Cook them on medium heat, stirring occasionally. you want to cook them until you see oil oozing from the sides - that when they are done. That is step 2 complete.

For step 3, you basically want to just mix the tamarind paste, sugar and 2 Tblsp of water in a cup. As long as you have clean hands, you can use your fingers to do this. Just ensure that the paste is converted into a brown liquid with clean consistency. Step 3 - complete.

By now, the cooker should have released the steam. Open it and place the open cooker on medium-low heat, stirring the daal well. Cook for about 5 minutes - if you feel the water is less, add some more. Add the tomatoes and the tamarind juice from steps 2 and 3 above to the daal and mix them in. Cook for a couple more minutes, while you complete the last step - step 4.

In step 4, we can reuse the pan we used for the tomatoes. Heat the remaining 1 Tblsp oil in the pan and add the mustard seeds to it. Once they begin to splutter add the cumin seeds as well. Once those start to crackle, add the curry leaves, red chilli, asafetida and red chilli powder and fry for about 30 seconds. Then quickly add this to the daal in the cooker. Once again mix well, and cook the daal for another few minutes. The daal should have the desired consistency and taste by now. Adjust water or salt as desired at this time.

That's it. Serve hot over rice or with chapati.

Jeera Aaloo

Jeera Aaloo is one of our all time favorite comfort food choices served with lentils and rice. Jeera aaloo is translates to cumin spiced potatoes in English. Remember, cumin seeds are known for their digestive properties, so this is always a good pick for a light dinner.

Ingredients:

• 3 medium red potatoes - boiled
• 2 Tsp cumin seeds
• 1 green chilli chopped fine
• 2 Tblsp corn oil (vegetable oil will do)
• 1 Tsp garam masala
• 1 Tsp cumin powder
• 1 Tsp salt
• 1/4 Tsp red chilli powder
• 3-4 sprigs of cilantro for garnishing

All right, so we begin with chopping the potatoes into small chunks. Keep these aside. Now heat the oil in a pan and add the cumin seeds to it. Once the seeds begin to splutter, add the green chilli to the pan and fry for about 30 seconds. Then, add the garam masala and cumin powder to this mix and mix well. Cook this on low-medium heat for another 30 seconds.

Add the potatoes, salt and the red chilli powder to the pan, stir well to coat the potatoes evenly with the spices and cook uncovered for 5 minutes on medium heat. Once cooked turn the heat off, and sprinkle the cilantro on top. Serve either with chapati or with daal / rice.

Pithla

Decided to try something new tonight. I looked around the internet for something fresh and exciting and came across this recipe for Pithla. "Pithla Bhakri" is the staple food of rural Maharashtra, and a comfort street food in the lanes of Mumbai. Here is the recipe I used ..

Ingredients:

• 6 Tblsp besan (chickpea flour)
• 1 medium onion finely chopped
• 2 medium tomatoes diced fine
• 6 cloves garlic finely chopped
• 2 green chillies finely chopped
• 6-7 curry leaves
• 2 Tbsp Oil
• 1.5 Tsp salt
• 1/2 Tsp mustard seeds
• 12 Tsp cumin seeds
• 2 Tsp coriander powder
• 1 Tsp red chilli powder
• 1/4 Tsp turmeric powder
• 1/4 Tsp Asafoetida 
• 1/4 Cup chopped coriander / cilantro
• 1 Tblsp lemon juice
• 2 Cups water

First heat 1 Tblsp of oil in a flat plan - remember you have 2 Tblsp of Oil, we're just using 1 Tblsp right now. Once the oil is heated, add the besan (flour) and roast this on medium heat. Keep stirring constantly until you can smell the aroma. This should take about 2 minutes. At this point, turn off the heat and transfer the besan to a bowl. If the flour looks granulated, run your fingers thru it and ensure that the granules are minimal.

In the same bowl, heat the other 1 tblsp of oil and add the mustard seeds. Once they begin to splutter, add the cumin seeds. When they begin to crackle, add the curry leaves, green chillies, asafoetida, garlic and onion. Mix well, and heat this until the onions are translucent. Now, bring the heat to medium-low and add the Coriander powder, Red Chilli Powder and Turmeric Powder. Mix this well and cook for 1 minute. Add the besan to this mix, and cook for a further 2 minutes. Then, add the tomatoes, cilantro and the water stirring constantly. Add the water in incremental quantities, making sure there are no lumps. Finally, add the salt and the lemon juice, and turn up the heat back to high-medium, allowing the curry to come to a boil. Simmer for about 1 minute after that and turn off the heat. The pithla should get thicker and consistent by now.

Serve hot with chapati or bhakri.

Dal Palak (Lentils with Spinach)

This is a very tasty way to get your proteins, iron and fiber all in one dish! Goes well with plain white rice or Chapati (Indian Bread).

Ingredients:

• 1 Cup Toor Dal (lentils made from Split pigeon peas) - get this from the local Indian store
• 1 small Onion chopped fine
• 1 large Tomato chopped into small pieces
• 1 bunch of Spinach ( 2 handfuls of frozen spinach will do)
• 2 cloves of finely chopped Garlic
• 4 Cups water
• 1/2 Tsp Turmeric powder
• 1 & 1/2 Tsp Salt
• 1 pinch of Asofoetida
• 2 Tblsp Oil
• A few Curry leaves
• 1 Tsp Mustard seeds
• 1 Tsp Cumin seeds
• 1 Tsp Red Chilli powder
• 1/4 Tsp Tamarind paste
• 1 Tblsp Kastoori Methi - Optional
• 1 Tsp dried Red Chilli flakes - Optional

To begin with, wash and soak the Toor Daal for half an hour. Washing the lentils allows for letting any dirt or hollow lentils float to on top and discarding them. Discard the water, and pressure-cook it with fresh water, Turmeric Powder and the chopped tomatoes.

Cook for 2 whistles and then turn the heat off. Like the black eyed peas, I usually cook lentils in a pressure cooker. Cooking in an open pan will do as well, but it'll take a lot of time.

Meanwhile, we can start working on the "tadka". "Tadka" is a kind of garnish usually prepared in ghee or oil and added at the end of the cooking. In an open pan, heat the oil and add the mustard seeds. once they start popping, add the cumin seeds. Keep the heat at medium and add the following ingredients - Asofoetida, Dry Red Chili, Methi Leaves, Curry Leaves, Garlic and Onions. Mix well and cook until the onions turn light golden. Now add the spinach and mix well again.

Cook for 2 minutes and then add this mixture to the dal. Keep the dal on medium to low heat.

Add the salt, red chilli powder and the tamarind paste to the lentils and mix well. You can adjust the water (for consistency) and salt at this point. Give the dal a boil, and then turn the stove off. Serve hot.

Rongi (Black Eyed Peas)

Black eyed peas are a good source of iron and magnesium. Here's a recipe to make a well spiced and delicious meal out of it. Serve it with white rice.

Ingredients:

• 1 Cup Black Eyed Peas
• 3 Cups water
• 2 Tsp salt
• 2 Tomatoes
• 1 Tblsp oil
• 1 Tsp cumin seeds
• 1 Tsp red pepper powder
• 1 Tsp coriander powder
• 1 Tsp Garam masala (optional - can be obtained from the local Indian store)

I usually cook this in a pressure cooker. Cooking in an open pan will do as well, but it'll take a lot of time, unless you're using canned Black Eyed Peas.

First, wash the black eyed peas well and add them to the cooker along with the water and 1.5 Tsp salt. Stir this a couple of times. Close the pressure cooker and turn up the heat. Cook for 2 whistles and then turn the heat off, and wait for the pressure to release. Make sure th

e peas feel well cooked - cook for another whistle if required. Once done, the peas should look somewhat like this

Cut the tomatoes into small pieces and keep aside. Alternatively, you can also throw these in the chopper and blend them into a chunky paste. In a separate small skillet, heat the Oil on medium and add the cumin seeds to it. Once the seeds begin to splutter, add the remaining salt (0.5 Tsp) and all the other spices along with the tomatoes to the skillet. Mix well and continue to heat until the oil separates. this should look like this

Add this tomato gravy to the black eyed peas in the cooker and mix well. Cook on medium heat for about 2 minutes more. Enjoy.

Aaloo Gobi (Spiced Cauliflower-Potato Entree)

Aaloo Gobi is a simple recipe that I have mastered over time...it is a north Indian dish that comprises of Cauliflower and potato and brings a nice bit of spice to the table.

Ingredients:

• 1/2 small Cauliflower cut down into small florets
• 1 medium potato cut into small cubes
• 1.5 Tblsp Corn Oil (can use vegetable Oil)
• 1 Tblsp cumin seeds
• 1 Tsp ginger paste
• 1 Tsp salt
• 1/2 Tsp Turmeric powder
• 1 Tsp Red pepper powder
• 2 Tsp Coriander powder
• 1 pinch Black pepper powder
• 1 pinch Garam Masala (option for adding spice to the dish)
• 1/2 Cup water
• Cilantro for garnishing

Heat the oil in a pan on medium high heat and add cumin seeds to it. Once the seeds begin to sizzle, add the ginger paste as well. If the paste is too thick, mix in a spoon of water before adding to the oil. After about 30 seconds, add the cauliflower and potatoes to the pan. Add the salt, turmeric, red pepper and coriander powder and mix well. Fry for about 2 minutes, stirring occasionally. Then, add half a cup of water to the mixture.

Mix all the ingredients well once again, and cover the pan. bring the heat down to medium, and cook for about 5 minutes or till the water has evaporated. Once books, turn the heat off and garnish with chopped cilantro.

Vegetarian pasta

Here is a really delicious vegetarian pasta recipe. Its a spin off of a recipe I found on the internet with some of my twists thrown in.

Ingredients:

• 1+1/4 Cups pasta (I prefer elbow, you can use what you prefer)
• 2 Tblsp Olive oil
• 1 Tblsp mixed Italian seasoning
• 4 garlic cloves chopped finely
• 1/2 Tblsp crushed red pepper
• 1 large Onion chopped into thin long slices
• 1 Bell pepper chopped (different colors is nice)
• 1/4 Cup Sun Dried Tomato in Oil chopped
• 1 Cup pasta sauce (I prefer Classico spicy tomato and basil)
• 1 Tsp salt
• Fresh Basil (optional)
• 1 Tblsp pine nuts
• 1 Tblsp finely chopped parsley

First, boil the pasta in water with a couple of pinches of salt or as described on the package instructions. You want the pasta to be al dente - or cooked so as to be firm when eaten. Once cooked, drain the pasta and keep aside.

In a separate big pan, heat the olive oil on medium heat. Add garlic, crushed red pepper and the Italian seasoning and cook for 30 seconds. Now, add the onions, mix well and cook for a minute or so. Then, add the bell peppers to the pan. You can crank the heat up and stir the veggies constantly. Doing this leaves the vegetables nice and crisp.

Next, add the sun dried tomatoes, salt and a pinch of black pepper (optional) to the mix. Cook on medium heat again for about a minute. Add the pasta sauce and mix well.

Finally, add the pasta to the mixture and mix well once again. Cook well for about a minute and turn the stove off. Keep tossing the pasta once in a while if you plan to keep the pasta on the stove.

That's it! Its all done. Serve piping hot with warm garlic bread or garlic dinner rolls. Enjoy.

Curd Rice

Okay, so I added extra curd in the rice. And the picture does not look all that appealing. But, the rice came out pretty decent in terms of taste... Try it.

Spice:


Ingredients:

• 1 cup Basmati / Long grain rice
• 2 cups water
• 1 1/2 cup curd / Plain yogurt
• 1/3 cup milk
• 1 tablespoon Oil
• 2 teaspoons mustard seeds
• 5 - 7 curry leaves
• 1 green chilli chopped (optional)
• 2 teaspoons urad + chana daal
• 1 teaspoon salt
  

Wash the rice thoroughly. Cook the rice and water in a pan or a rice cooker, and keep the cooked rice aside to cool down.

In a separate pan, heat the Oil on a medium flame and add the daal & mustard seeds to it. When the seeds begin to splutter, add the curry leaves, daal, green chillies and the salt. Saute for 3 - 4 minutes.

Now, turn off the heat, and add the rice. Mix thoroughly and cook for a couple of minutes on a low flame, stirring constantly. Be careful while mixing the rice with the oily mixture, if the rice is just cooked, you might end up pressing the soft rice too much. This results in a lump formation within the rice.

Just before serving / consuming, add the milk and the the curd and mix thoroughly again without any heat.

Enjoy (or call Pizza Hut)