Achari Murg Samosa – Samosa stuffed with chicken cooked in pickling spices

Hello my Dear Wonderfull Readers!!

How are you all doing today? The weather here is slowly changing and the nights are getting colder. The evening’s are breezy and that is the perfect excuse to make hot samosas don’t you think? Traditionally, samosas are make with a potato based stuffing with a wide variety of spices. But today, I bring to you my perfect spicy twist to this much loved snack. Now given that it is only a snack, the idea of spending the least amount of time in the kitchen has to be a part of this recipe right? So I recommend buying samosa patty’s from your super market cause they save so much time!! So all you have to do, is make the filling, make the samosa cone and fry them!! So simple!

So firstly you need to know how to make the Achari Murgh. Now Achari Murgh literally translates to ” Pickled Chicken”. NO I am not going to ask you to pickle a chicken. We are going to cook the chicken in a medley of spices that usually are used while making pickles. The most prominent of these spices is the “KALONJI”. Samosas are the best sort of snack for a cold evening with a hot cup of coffee and this recipe is the right mix of spicy and crispy!

Ingredients for the stuffing :–

1. Chicken – 500 gms ( minced)
2. Cumin Seeds – 1 tsp
3. Methi Seeds / Coriander Seeds – 1/2 tsp
4. Kalonji – 1/ tsp
5. Mustard Seeds – 1 tsp
6. Dry Red Chillies – 6 -8
7. Oil – 2 tbsp
8. Ginger Garlic Paste – 1 tbsp
9. Green Chillies – 2 ( chopped fine)
10. Salt – according to taste
11. Chilli Powder – 1 tsp
12. Lime Juice – 5 tbsp

Instructions :-

1. In a large pan, add the minced chicken, lemon juice, ginger garlic paste and 1/2 tsp salt. Set aside to rest for 30 mins
2. Once  you are ready to cook the chicken, heat oil in a large khadai
3. Once the oil is hot, add the cumin seeds, methi seeds, kalonji, mustard seeds and dry red chillies. Fry till the red chillies get roasted and plump
4. Then add the green chillies and the marinated chicken
5. Add the chilli powder and cook till the chicken is cooked well and all the water has evaporated.
6. Set aside to cool down

Ingredients to assemble the samosa :-

1. Samosa Patti / pastry – 1 pack ( around 15)
2. Boiled Potatoes – 1/2 cup
3. Deep fried Onions – 1/2 cup *
4. Coriander Leaves – 1/4 cup ( chopped fine)
5. Mint Leaves – 1/4 cup ( chopped fine)
6. Flour paste – add 2 tbsp of flour to 1 tbsp of water to form a thick paste (set aside)
7. Oil – for deep frying

Instructions :-

1. In a large bowl, combine the cooked chicken, boiled potatoes, mint, coriander leaves and fried onions. add salt to taste
2. Using the samosa patti / pastry, fold to form a cone.
3. Then stuff the cone with the chicken mixture
4. Using the flour paste, seal the corners
5. Deep fry the samosas and serve right away with spicy mint chutney

 

 

 

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Ari “Rice” Muruku – Deep fried, crisp and with a touch of spice!

 

 

Hello My Dear Wonderful Readers!

How are you all doing today? So my next recipe for the season is the Rice and Urad Dal Murukku. In case you have never had these before, let me tell you, this is the Indian version of a deep fried snack that comes in a number of variations that is a staple at your 4 o clock tea / coffee. Yes, we love to have a little some thing to “bite into” every evening. But of late these savory snacks have been reserved only to be savored during festivals such as Diwali etc. So I decided why not make a batch of these pinwheels. They are really easy to make but you do need a “Murukku Maker / Press” The theory is the same as a piping bag for cream, just that the mixture is tighter and thicker so you need a little more force when squeezing them.

These murukku makers are available in both brass and stainless steel. I have the brass one and they come with various ends / nozzles just like your piping tips. Best enjoyed with a cup of tea or coffee these Murukku’s can last 2 – 3 weeks if kept in an air tight container. Make sure to use a good brand of oil. I used rice bran oil and you are sorted for a long time 🙂

Ingredients :-

1. Rice Flour – 3 cups
2. Urad Dal – 6 tbsp
3. White Sesame Seeds – 1 tsp
4. Black Sesame Seeds – 1 tsp
5. Red Chilli Powder – 1 tsp
6. Pepper Powder – 1/2 tsp
7. Asafoetida – 1/2 tsp ( more if you like it pungent )
8. Salt – to taste
9. Oil – 3 tbsp
10. Oil to fry
11. Water to bind ( depends on the quality of the rice flour)

Instructions :-

1. Heat a heavy bottom Khadai and fry the urad dal till they start turning golden brown. Make sure to stir continuously or else the dal might burn
2. Once they are ready , add into a blender and powder to a fine powder
3. In a large plate/ even your kitchen counter, drop the rice flour, urad dal powder, salt, white and black sesame seeds, pepper powder and asafoetida. Give it all a nice mix with the tips of your finger to spread the ingredients evenly
4. Then add the 3 tsp of oil and mix into the mixture till they almost resemble  bread crumbs
5. Finally add water little bit at a time to make a nice tight dough. Remember all you need is the dough to come together
6. Take small portion of the mixture and run it through the murukku maker to see if you are able to make nice round circles. If you find that the circle keeps falling or breaking then you need little more water in the dough
7. Once you have your dough ready, heat oil in a khadai ( enough to be able to deep fry these wheels)
8. Cut a baking paper into equal sqares and at the back draw circles of equal size. you can use these as a stencil to make all your murukkkus
9. Now attach the start tip to the murukku maker and fill the barrel with the rice flour dough
10. Slowly make round shapes of the murukku on your prepared baking paper
11. Start from the inside and go round towards the outside
12. Once you reach the outside, pinch the end towards the murukku
13. Once you oil is nice and hot ( make sure the oil is always at medium flame not too hot and not too cold)
14. Fry these in batches of 2 – 3 depending on the size of your khadai. Wait til they turn golden bown on both sides. Keep turning them when in the oil for even browning
15. Lay them on kitchen paper tower to soak up the excess oil
16. You Murukku is ready! Store in an air tight container

Milk Peda – easy version

 

Hello my Dear Wonderful readers!!

So I am back with my next recipe and that is my easy peasy Milk Powder Peda! These are super easy to make. Traditionally you will note that this sweet is make from Khoya and if that is easily available to you then you could make it that way too. But I am a mommy of a two year old and I run the kitchen and the house along with looking after him without any help. So any quick Indian sweet recipe is always welcome. These sweets are a favorite among people of all ages. My husband absolutely loves these and they are made every year around this time. So I am off to making more Diwali recipes and I leave you with this beauty!

Ingredients :-

1. Milk Powder – 2 cup
2. Condensed Milk – 400 gms ( 1 can)
3. Cardamom Powder – 1/4 tsp
4. Saffron – 15 strands
5. Milk – 1 tbsp (warm)
6. Ghee – 4 tbsp + to apply on hand while rolling the peda

Instructions :-

1. In a small glass, combine the warm milk and saffron strands and let it rest while we get on with the rest
2. In a heavy bottom non stick pan, add ghee. Once the ghee has melted add the condensed milk
3. Now using a spatula, mix the condensed milk and ghee well till you see bubbles begin to form on the side
4. Then add in the milk powder and move quickly
5. Mix well and continuously stir till there are no lumps left. Using the spatula, press down on all the lumps and give it a good mix
6. Next add the saffron soaked in milk and the cardamom powder
7. Give it a good mix
8. Cook the mixture till you see that it begins to form a single big lump
9. Then take it off the heat and set aside to cool
10. Meanwhile grease a plate with ghee and apply some on your hands too
11. Now slowly make small roundels with equal quantities of the mixture in the palm of your hand
12. Set aside on the greased plate. This works well when the mixture is still warm and not too hot to touch
13. Once you are done with all the pedas, make small indent with you finger or use a stamp to make an impression on the top of the peda and place pistachio slivers, saffron strands etc
14. Your home made milkpowder pedas are ready!

Easy Gulab Jamun

 

Hello My Dear Wonderful Readers!

How are you all doing? Today, I finally got my Diwali lights out on the balcony and my son was super excited! He ran out onto the balcony saying “Wooow..so pretty! “. He was in his PJs and his little eyes twinkled in the reflection from the fairy lights. Hey do you follow me on Instagram? Cause if you do, then you can see the live photos of what I describe here. Search for A cupcake for love and you will find me. I share most of my day meals or finds on my Instagram handle and I would love to hear from you.

So Diwali is a few days from now and I did make a few sweets but I have been procrastinating and not putting up the recipes on the blog. To make amends I am starting with my ‘easy peasy’ Gulab Jamun. Now as we go move along you will notice that most of my Diwali sweet recipes include Milk Powder. This is the lazy mum’s easy way to make home made sweets, satisfy sweet tooth’s, not spend too much time in the kitchen and also enjoy the holiday. So I am not saying these are authentic in anyway, but you know what, they taste just as good and they guarantee satisfaction 🙂

So here is the recipe for my Milk Powder Gulab Jamun

Ingredients for the sugar syrup –

1. Sugar – 1 cup
2. Water – 1 + 1/2 cup
3. Cardamom Powder – 1/2 tsp
4. Saffron – 8 – 10 strands

Instructions :-

1. In a heavy bottom pan, combine water and sugar
2. With the heat on medium, slowly mix the water and sugar till it dissolves
3. Then add the cardamom and saffron
4. Now bring the mixture to a boil then reduce the flame and let it simmer till the mixture begins to thicken (around 10 mins)
5. Continue stirring till the sugar and water mixture thickens ( dip a ladle into the mixture and see it it coats the back in a nice thick layer )
6. Set aside

Ingredients :-

1. Milk Powder – 1 cup
2. All purpose Flour/ Maida – 2 tbsp
3. Baking Soda – 1/4 tsp
4. Oil – for frying (depends on the vessel)
5. Milk – 1/3 cup
6. Butter – 1 tbsp (melted and cooled)

Instructions :-

1. In a large bowl, combine milk powder, maida, baking soda and mix well
2. Then add the melted butter and combine well with the flour
3. Finally add little milk at a time and slowly knead the flour to form a nice ball ( may be a little sticky but that’s ok)
4. Leave it to rest for 10 mins
5. During that time heat a heavy bottom pan with oil on medium ( use enough to deep fry)
6. Finally make tiny lemon size balls with the milk powder mixture and set aside
7. Slowly fry these balls on medium till golden brown
8. After you have fried them, drop it into the prepared sugar syrup ( its best if the sugar syrup is warm)
9. Let it soak for an hour and they are ready!

Matar Kachori – Spiced green peas stuffed into flaky deep fried dough

Hello my Dear Wonderful Readers!!

How have you all been? it’s been so long right? I am not sure where I have to begin but let me tell you, the feeling you get when you make something for the blog and then the thrill of taking photos, oh I missed that!

It’s been a busy few weeks, it all started with my son spilling water over the mac book and leaving me handicapped for a  week. LOL. We were on the breakfast table going on about our normal everyday morning routine and suddenly all you remember is he was playing peek-a-boo and wuussshhh !! there was water all over the key pad. You know I have this routine where I wake up early just to make sure I can have a nice cup of green tea all alone and maybe blog too. But that day, both my son and the husband decided to wake up earlier than usual and everything went downhill from there!!

Anyways after paying  a hefty sum at the apple store they returned the mac to us, with a new key pad and all. Thank god. It was during that week that we took a quick trip, just the husband and me and oh how I have missed being a girl! You know what I mean, after we got married, and the house  and the baby, I haven’t had the time to think about anything else! I am sure if you are a mother too, you would understand. For a few days, I woke up whenever I wanted, I did not have to worry about making food or dealing with clutter or anything! just a few days and trust me all that it does it REJUVENATES YOU!!

Anyway after we got back, it was a week full of rains and Bengaluru was cloudy all the time! The true ‘Bangalore’ that I “oh-so longed for” during the sweltering heat the last couple of weeks. So that is when I decided it would be nice to make HOT HOT Kachoris! Now before you say that these are unhealthy cause they are deep fried, here is something you should know. I never make deep fried stuff at home and when I do, I make sure it’s not just for the three people here, I SHARE! 😛 So that means I always make a very small batch of these and I always make sure I share.

These Kachoris are flaky and crispy on the outside, and stuffed with spices and peas on the inside. There are many variations of the Kachori. You can fill them with onions, potatoes, different types of Dals ( lentils) etc. This is the basic version that incorporates greek peas, spices and I added caramelised onions (cause I love the taste of caramelised onions with flaky dough)! Traditionally served with a sweet tamarind chutney and a mint and coriander chutney these deep fried crispy Kachori’s are best enjoyed with your evening tea. (I usually serve it with coffee but you get the idea right!)

Also make sure you finish them right away or at least store them in air tight containers, but for the best experience, serve them just as you take them out of the oil!

 

Ingredients for the pastry :-

1. Maida/ Flour – 1 cup
2. Whole wheat Flour – 1 cup
3. Salt – 1.4 tsp
4. Baking Powder – 1.2 tsp
5. Water – 1/2 cup ( or just enough to make a nice tight dough)
6. Oil – 3 tbsp

 

Instructions for the pastry :-

1. In a large bowl, add all the flour, whole wheat flour, baking powder, salt and give it a good mix with a whisk
2. Then add the oil and mix with your hand till the flour resembles bread crumbs
3. Now slowly add water, a little at a time to make a nice tight dough ( water may also increase or decrease depending on how fresh your flour is)
4. Try not to over work the dough ( like you would do when you make bread) This will ensure that you have a nice flaky crust
5. Once the dough comes together to form a nice ball, cover with a damp cloth and set aside to rest ( 10- 15 mins)
6. Mean while you can get ready with the filling

 

Ingredients for the filling :

1. Green peas – 250 gms ( I used the frozen kind but any would do)
2. Onions – 1/2 cup ( finely sliced)
3. Oil – 2 tbsp
4. Asafoetida –  one pinch
5. Ginger – 1 tsp ( paste)
6. Chilli Powder – 1 tsp
7. Turmeric Powder – 1/4 tsp
8. Garam Masala – 1 tsp
9. Coriander Powder – 1 tsp
10. Raw Mango Powder/ Amchur Powder – 1 tsp ( heap)
11. Jeera/ Cumin – 1 tsp
12. Sauf / Fennel Seeds – 1 tsp
13. Salt – 1 tsp  (or according to taste)

 

Instructions:-

1. In a non stick pan, add oil. Once the oil is hot add the cumin seeds and Asafoetida. As soon as they begin to sizzle add the onions and fry till golden brown
2. Then add ginger, chilli powder, turmeric powder, garam masala power, coriander powder and give it a good mix
3. Next add the green peas.Stir well to ensure that the green peas are coated well with the spice mix
4. Lastly add the fennel seeds and salt
5. Cook till there is no water and the  mixture is dry
6. Set aside to cool down
7. Now if you want you could use the back of a spoon to mash up the peas so its is easier in the next step but I usually leave it like that so you get to bite into the green peas

 

Final assembling and frying the Kachoris :-

1. Now take your dough that has been resting for so long. Divide it into 6 – 7 equal halves and roll into small balls
2. Slowly roll out each of these balls into small coins (around 10 – 15 cms in diameter)
3. Then using a spoon, add the cooled green peas mix to the centre of the rolled out coin
4. Now slowly, bring the ends of the coin together to make a nice dumpling. ( the same technique you would use to make momos or stuffed parathas)
5. Make sure you get all the ends together and there is not what your stuff will spill out
6. Now place the dumpling back on your counter and slowly press down to flatten in out into small discs
7. Again you wanna be very gentle with it so you do not have the stuffing tearing through the dough
8. Once you have done this will all the balls, you are ready to fry them
9. Pour enough oil into a deep dish to ensure that the dish is covered at least 70 %
10. Turn the flame on to medium high. These kachoris are not fried on high heat, so make sure the flame is at medium high
11. Now slowly add the flattened discs maybe 2 or three at a time ( do not over clutter or you will bring the temperature of the oil down and then it will take longer to cook and they might not puff up as required)
12. Fry the kachoris till they are nice and golden brown and then set on a kitchen paper to absorb all the oil
13. You kachoris are ready! Serve right away with sweet and sour tamarind chutney or mint and coriander chutney

 

Rose water Chia & Mango Banana Smoothie

Hello my Dear Wonderful Readers!!

How have you all been??? I have missed cooking, photography and mostly posting and talking to you all! I feel like its been months since I blogged! 🙂

So last week was a full of ups and downs. The flight to Kerala was pleasant apart from the time my son started crying (coz his ears hurt) when the plane was descending. Then there was the ride home from Airport that was uneventful. But once we got there, we had to run a few tests in the hospital and when all was well, I was admitted the same day!

One the bright side, the surgery was a grand success and we were out the next day. But when I got back home, I was told that my son was down with high fever and till today, he is nursing a horrible cold and chest congestion. Anyway, now that I am back home, it gives us more time with each other and hopefully all will get back to normal soon. Now this recipe is something I put together last night and hoped it would turn out well and trust me it did!!!

Mangoes are in season now and I plan to make the most of this delicious fruit. So please bear with me if your see mango posts back to back 🙂

Ingredients :-

For the Chia layer –

1. Chia Seeds – 4 tbsp
2. Milk – 1 cup
3. Rose Essence – 2 drops

For the Golden Layer –

1. Mango – 1 ( ripe and cubed)
2. Banana – 1 ( ripe)
3. Turmeric – 1/4 tsp
4. Oats – 4 tbsp
5. Milk – just a splash

Instructions :- 

1. In a glass jar with a high lid, add chia seeds, milk and rose essence
2. Close the jar tightly and give it a good shake
3. Put it in the fridge to set over night
4. For the next layer, you should make it just before you assemble the smoothie
5. In the bowl of your blender, add the mango, banana, turmeric and oats
6. The turn on the blender and add just enough milk to get the mixture to combine ( You want the smoothie to be nice and thick in order to get these distinct layers
7. Finally equally divide the mango smoothie into two glasses
8. Then with a spoon, top-up the mango layer with the over night chia layer
9. Finally garnish with some dry rose petals and any fruit of your choice ( I used kiwi)
10. Serve right away when cold!!

 

 

 

 

 

 

 

 

Coconut Rice with a Red chilli, Curry Leaf and Gram Tempering

Hello my Dear Wonderful Readers!!

How are you all doing today? So this is what I made for our dinner last night. It is so simple and hardly takes any time. If you have any left over rice, you can use that too. I make a new batch of rice everyday so I can add that to my sons diet. Rice is a staple at my place. It could be fermented like in Dosas and Idilis, or plain rice and Pulav/ Pilaf or just various kinds of flavoured rice. Its not really the best thing to have a lot of rice in your diet and trust me I know that, but its just the easiest thing to cook when you can’t spend too much time in the kitchen. One question I get very often is how do I cook my rice? Now heres the thing, cooking rice purely depends on the type of rice!

If you are using a good quality Basmati rice, then one cup of rice with 2 cups of water is perfect! But if is red rice, or any kind of wild rice, its a whole different story. We make a lot of red rice at home, but that involves soaking the rice for one whole night and then using tons of water and then draining out the excess water! Its a long procedure, but personally I love the flavour of red rice. Back in my village we always have red rice. Ah the taste of red rice and avial!

My son loves it too!! We make Kanji – ( rice cooked in lots of water) and have it with Payar (green gram curry) with Papapdam and pickle. It is just the simplest dish on this planet and yet the most healthy and power packed meal ever!

Ok so back to this recipe. This recipe is super simple!! All you have to do is make the tempering and mix them both! Finished!

Ingredients :-

1. Basmati Rice – 1 cup  ( soaked for 15 – 20 mins)
2. Water – 2 cups
3. Salt – 1 tsp
4. Coconut Oil – 4 tbsp
5. Dry Red Chillies – 6
6. Mustards Seeds – 2 tbsp
7. Urad Dal – 1 tbsp
8. Channa Dal – 1 tbsp
9. Cashew Nuts – 10
10. Curry Leaves – 15 ( cleaned and dried)
11. Asafoetida – a pinch
12. Salt – to taste ( for the final dish)
13. Fresh desiccated coconut – 1 cup

 

Instructions :-

1. Pour 2 cups of water into a large dish with a lid. Once the water comes to a boil, add the soaked rice and salt. Stir gently and cover and cook for 10 mins
2. Then using a spoon, take one grain of rice and check if the rice is cooked. If so, turn the flame off and set aside
3. In a large wok / Khadai, heat coconut oil
4. When the oil is nice and hot, add mustard seeds. When the seeds begin to crackle, add the dry red chillies, asafoetida, urad dal, channa dal and cashew nuts . Fry till the urad dal turns a light golden yellow
5. Then add the curry leaves and stir
6. Then add the coconut and the cooked rice
7. Stir well to combine all the ingredients
8. Add salt according to taste and your dish is done!
9. Serve right away with your choice of curry or just with yogurt and popopdams

 

Nadan Mutta Roast – Egg roast the Malayali Way (Kerala style)

Hello my Dear Wonderful Readers!

So this week has been full of ups and downs, and I cannot begin to tell you how happy I am that it is coming to an end!! My camera and my phone died on the same day, my husband falls sick the next and then it got a little better and now I am just exhausted! So I really did not have time to invent or go through my recipe library. So this one is my simple Kerala style egg roast. It is so easy to make and this is my husband’s favourite egg recipe! The key ingredient is onion. Roast the onions well and you will add the most amazing flavour to the eggs.

I love curry leaves! In fact, I prefer them to coriander leaves. They just add so much more to a dish. This is partly because of my Malayalee roots. We add curry leaves to everything!! including our drinks. Ohh!! There is this drink called “Sambharam” (“flavoured buttermilk”) which is the best thing to beat the heat during these hot summer afternoons. I will have to make a post about that! Its just butter milk and a few spices with curry leaves but it is so good and refreshing (also good for hangovers, no kidding!!).

If you look at it, the traditional “Sadhya” is the most perfectly balanced meal  ever! It starts with rice and a green gram curry, move to sambar, and finally the yogurt based curry. All the way you have a array of vegetables and pickles to go along with it. Ok maybe the 4 different “Payasams” are not that healthy, but hey! How many people make it every day! My mum is a “Payasam” expert!! She can whip up a payasam in no time and it will taste just like the ones they serve you at the temples. Yes I do think that the real ingredient is love!! I may have digressed a little bit here. lol.

Ok so back to this recipe. This is your ideal week night,”I do not want take out, I do not want to make any thing too complex”, “Oh I want some spicy egg based side” – kind of dish.

Ingredients :-

1. Hard Boiled Eggs – 6 -7
2. Onions – 5 large – julienned
3. Turmeric Powder – 1/4 tsp
4. Chilli Powder – 1 tsp
5. Pepper powder – 1/2 tsp
6. Coriander Powder – 2 tsp
7. Garam Masala Powder – 1 + 1/2 tsp
8. Curry leaves – 14
9. Coconut Oil – 3 tbsp
10. Green Chillies – 4 ( slit into two)
11. Water – 1 tbsp + 1/2 cup (optional)

Instructions :-

1. In a large heavy bottom kadai / wok, heat oil
2. Once the oil is hot, add the onions and half of the curry leaves  and fry till golden brown
3. Then add the turmeric, chilli, pepper, garam masala powder and coriander powder and give it a nice mix. Add 1 tbsp of water to the mixture. This will prevent the spice powders from getting burnt
4. Now add the green chillies and the eggs.
5. Season with salt and give it a good mix. Mix gently so as to not tear the boiled eggs but make sure to coat the eggs well with the onion masala
6. Cover and cook for 5 min
7. Garnish with the remaining curry leaves and serve with hot Rotis or Rice

 

Whole wheat Pav and Bhaji – Indian Street food

 

Hello my Dear Wonderful Readers!

How are you all doing? This week has been a week full of Indian food and I am in love with how my home smells like whole spices. It’s like you walked into a typical Kerala Restaurant that serves “Meen Curry” and “Kappa”. That reminds me, I need to buy some fish, this Malayali has been living for way too long without fish.

So I peeped into my fridge yesterday and it looked like some one else lived in my house for a week! NO really! I have no idea how I landed with half a head of cauliflower, 3 carrots and a few beans at the bottom of my vegetable tray. So obviously that wasn’t enough to make one separate dish with, then I decided to make a ‘kichidi’. Simply add some rice, dal and chop up all of the remaining vegetables in the fridge and put it all into a pressure cooker, give it 4 whistles and there it is! But then I had to remind my self that no one in my house was ill so why put the entire family through the horror of eating what resembles what my infant son would have had a few months ago?? So thats when I realised we could also add a few more vegetables and turn this into something everybody loves. Pav Bhaji. I am quite sure that this dish was invented by some one who wanted to clean their fridge out too! :p

Now the “Pav” part, that is the fun part. Cause its about making and baking the bread. I mean what is more relaxing than kneading dough, playing peek-a-boo with my son when the dough rises and that smell, ahh, that smell of sweet yeast when it bakes! yay!! So many people have a love affair with Indian spices, but for me, my best friend’s in my kitchen are “Yeast” and “Butter” These two ingredients make magic.

Now let me give you the definition of Pav Bhaji. Pav Bhaji is the ultimate balanced meal. Bread = good, tomatoes = good, potatoes = good, all the other vegetables = good, butter = excellent , spices = oh yeah!!

So this my friend is what I considered healthy street food.  You do need to buy the Masala from the shop. You can make it your self too, but no I do not know the recipe to that and I am not going to bother making it. Cause every shop has it! Like I just had to go to the shop that sells loose cigarettes and tic tacs and even they have it 😛 So do try it out and let me know how it goes. Btw people are going to tell you how you can add beetroots and raw bananas and al that, I say, try it like this and the next time go ahead and add your additions! Hey the world is your oyster!! And yeah I made my Pav with whole wheat flour just cause I think its healthier.

 

How to make ze  “Pav” / Bread

Ingredients :- 

1. Whole Wheat Four – 2 cups
2. Yeast – 2 tsp
3. Milk – 1 cup ( warm)
4. Water – 3 tbsp (warm)
5. Sugar – 3 tsp
6. Oil – 3 tbsp
7. Salt – 1tsp

Instructions :-

1. In a cup add the water and sugar. Stir to combine. Then add the yeast and set aside to foam
2. While the yeast is feeding on the sugar, pour the flour and salt into the bowl of your stand mixer and fix the dough hook
3. In another cup, add the milk and oil and give it a nice stir
4. Now once you see the yeast has foamed well turn your mixer on and slowly add the yeast + water mixture
5. Then add the milk + oil mixture and crank the speed up to medium and let the dough mix till it form a nice sticky ball
6. While that happens, grease a nice big glass bowl and set aside
7. Once the dough is ready, plop it onto a flour dusted counter and knead with your hand for 5 mins
8. Then drop the dough into your greased glass bowl and set to rest
9. You want the dough to double in volume and this could take 1 – 2 hours depending on how hot or cold your room is
10. Once the dough has risen, punch the dough down wards to release the air and then roll out the dough into a nice long log. Then cut the log into 9 equal parts ( 9 coins)
11. Prepare your baking tin with oil or butter and set aside
12. Now roll these 9 coins into balls and set against each other as shown in the photos. Leave space between the balls cause they are going to sit for another 20 – 30 mins for a second rise
13. Once you have all your balls roll out and into the pan, cover the pan with a warm wet towel and let it set in a warm place
14. Pre heat your oven to 200C
15. After 30 mins you will see that the balls have risen again. Take off the cloth and brush the top of the balls and sides of the pan with oil ( you could use butter too)
16. Pop the tray into the oven and bake for 30 – 40 mins or till you see the top of the pav/ bread become nice and golden brown
17. When you tap the bread it will sound like a hard knock but that’s just the crust.
18. Take the pan out of the oven and set aside to cool
19. Then take them out of the tray and cut into 9 pieces. Your Pav is ready!

 

How to make the “Bhaji”

Ingredients:  –

1. Potatoes – 200 gms (cleaned, skinned and chopped)
2. Cauliflower – 300 gms (cleaned and chopped to medium flowerets)
3. Carrots – 200 gms (cleaned, peeled and chopped into bite size pieces)
4. Peas – 100 gms (I used the frozen kind)
5. Capsicum – 200 gms
6. Beans – 200 gms
7. Onions – 300 gms (chopped fine)
8. Ginger Garlic Paste – 1 heap tbsp
9. Cumin Seeds – 1 tsp
10. Tomatoes – 250 gms (chopped fine)
11. Coriander Leaves – ½ cup (chopped fine)
12. Salt – to taste
13. Pav Bhaji Masala – 3 tbsp
14. Chili Powder – 2 tbsp (according to taste)
15. Water – 3 -4 cups (depending on the vessel)

Instructions :-

1. Firstly you wanna make sure that all your vegetables are of the same size, so that way they take the same time to cook
2. In your pressure cooker add potatoes, cauliflower, carrots, peas, capsicum and beans. Pour as much water as required to soak the vegetables. Add 1 tsp of salt and cook for 3 whistels. If you do not have a cooker, just boil the vegetables till they are nicely cooked and mash-able
3. While that happens, in a large kadai, heat oil and when the oil is hot add the cumin seeds. Add the chopped onions as soon as the cumin seeds begin to pop
4. Fry the onions till they are pink, then add the ginger garlic paste and fry till the raw smell disappears
5. Next add the chopped tomatoes to the onion garlic mix and fry for a minute. Then add the chilli powder and the pav bhaji masala and fry till you see oil leaving the sides of the mixture
6. By this time your vegetables should be ready. Take them off the stove and mash the vegetable with a potato masher or the back of a nice big spoon. I like to bite little bits of potato and peas so I do not mash it all the way
7. Now add the mashed vegetable to the tomato onions fry in the kadai and give it a nice mix

Quick Egg Curry – Week night Dinner Idea

 

Hello My Dear Wonderful Readers,

How have the holidays been? I haven’t had time to make a decent meal for the past few days. Cleaning up the house, in turn falling sick and managing the little one has been the only thing I can find time for. So this recipe is my easy egg curry recipe and yes I cheated, I bought the Wheat Malabar Paratha from the store cause I couldn’t find time to make that as well too. So here is my recipe for the simple and easy boiled egg curry for weeknight dinners!

Ingredients –

1. Eggs – 5
2. Onions – 3 medium size – julienned
3. Tomatoes – 3 small – chopped fine
4. Curry Leaves – 8 – 10
5. Ginger Garlic Paste – 1 tbsp
6. Chilli Powder – 1 tbsp
7. Turmeric Powder – 1/2 tsp
8. Green Chilli – 3 slit into half
9. Mustard Seeds – 1 tsp
10. Cumin Seeds – 1/tsp
11. Oil – 1 tsp
12. Water – to boil the eggs + 1/2 cup

Instructions :-

1. Boil water in a pot and add one tsp of salt. When the water begins to boil, slowly immerse the eggs with the help of a spoon. Boil for 10 mins till nice and hard boiled
2. Then drain the water out and set aside to cool. Once cooled, de shell the eggs. The eggs are ready
3. Heat oil in a kadai and add mustard seeds
4. When the seeds begins to splutter add cumins seeds
5. Then add onions and fry till translucent. Add ginger garlic paste to the onions and fry for 3 mins
6. Then add chilli powder, turmeric powder, curry leaves and tomatoes
7. Once you see that the tomatoes are nice and soft, add the chillies and fry for 10 mins on medium heat
8. Add half a cup of water at this stage
9. When you see the mixture start to turn light brown, add the boiled eggs. Stir well to coat the eggs with the masala and cover and cook for another 5 mins
10. After 5 mins season with salt and pepper ( optional) and serve right away