How to make Pav Bhaji - Popular Mumbai roadside Recipe

Pav Bhaji is one of the most popular street food in Mumbai city and also in some parts of Maharashtra.  Paav means "a small bun" and Bhaaji means "vegetable".  So you can even have it as a meal or as a snack.  Paav Bhaji is a hot favorite Indian street food and you can see lot of vendors in streets all over Mumbai and in beach where they will be selling this snack item.  

 Paav Bhaji is a quick meal which can be grabbed on the go - since large portions of the Bhaji is made in advance and simply you need to reheat with few spices before serving.  You just need to wait till the Pav is toasted to perfection with butter!  top with raw onions and tomatoes, squeeze of lemon atop the bhaji.  Here is a method of preparation of Paav Bhaji.

Ingredients

•    Potatoes,boiled and mashed   -   4 medium
•    Tomatoes,chopped    -  4 medium
•    Onions,chopped     -  2 medium
•    Green capsicum,chopped deseeded   -   1 medium
•    Cauliflower,grated    -  1/4 small
•    Green peas,shelled    - 1/4 cup
•    Ginger,chopped     - 1 inch piece
•    Garlic    -  8-10 cloves
•    Oil     - 3 tablespoons
•    Green chillies,chopped  -   3 or 4
•    Pav bhaji masala   -  1 1/2 tablespoons
•    Salt     to taste
•    Butter  -   3 tablespoons
•    Paav   -  8
•    Fresh coriander leaves,chopped  -   1/4 cup
•    Lemons,cut into wedges    -  2
 

Method of preparation

1.  Boil green peas in salted water till soft, drain, mash lightly and set aside. 

2.  Grind ginger and garlic to a fine paste. 

3.  Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. 

4.  Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. 

5.  Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. 

6.  Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. 

7.  Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. 

8. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. 9. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.

Boil green peas in salted water till soft, drain, mash lightly and set aside. Grind ginger and garlic to a fine paste. Heat oil in a pan and add three fourth quantity of onions. Sauté till light brown. Add green chillies and ginger-garlic paste. Stir-fry for half a minute. Add half the quantity of tomatoes and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala. Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of water. Bring it to a boil and simmer for ten minutes, pressing with back of the spoon a few times, till all the vegetables are completely mashed. Add Pavbhaji Masala, salt and remaining tomatoes. Cook on medium heat for two minutes, stirring continuously. Heat half of the butter in a thick-bottomed pan or a tawa. Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown. Garnish the bhaji with chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges. - See more at: http://www.sanjeevkapoor.com/bombay-pavbhaji.aspx#sthash.hpV3y7SR.dpuf

Ingredients

•	Potatoes,boiled and mashed	4 medium
•	Tomatoes,chopped	4 medium
•	Onions,chopped	2 medium
•	Green capsicum,chopped deseeded	1 medium
•	Cauliflower,grated	1/4 small
•	Green peas,shelled	1/4 cup
•	Ginger,chopped	1 inch piece
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Green chillies,chopped	3-4
•	Pav bhaji masala	1 1/2 tablespoons
•	Salt	to taste
•	Butter	3 tablespoons
•	Pav	8
•	Fresh coriander leaves,chopped	1/4 cup
•	Lemons,cut into wedges	2

- See more at: http://www.sanjeevkapoor.com/bombay-pavbhaji.aspx#sthash.hpV3y7SR.dpuf

Ingredients

•	Potatoes,boiled and mashed	4 medium
•	Tomatoes,chopped	4 medium
•	Onions,chopped	2 medium
•	Green capsicum,chopped deseeded	1 medium
•	Cauliflower,grated	1/4 small
•	Green peas,shelled	1/4 cup
•	Ginger,chopped	1 inch piece
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Green chillies,chopped	3-4
•	Pav bhaji masala	1 1/2 tablespoons
•	Salt	to taste
•	Butter	3 tablespoons
•	Pav	8
•	Fresh coriander leaves,chopped	1/4 cup
•	Lemons,cut into wedges	2

- See more at: http://www.sanjeevkapoor.com/bombay-pavbhaji.aspx#sthash.hpV3y7SR.dpuf

Aloo Matar Ki Sabji

Aloo Matar ki Sabzi is one of the most  favorite North Indian style recipes.  This is normally prepared in winter season when fresh green peas are available,.  The recipe does not contain any onion or garlic and is a perfect to take along with roti or puri or stuffed parathas or flavoured rice like vegetable rice or jeera rice.

Ripe tomatoes are very important to make this sabji.  So please ensure that you have sufficient ripe tomatoes for making this recipe.  It just takes 15 minutes to prepare and 30 minutes to cook this recipe.  The main ingredients are potatoes and green peas.

Ingredients

• Potatoes - 3, large, peeled and cubed 
• Green peas - 3/4 cup
• Tomatoes - 3, large, blanched in hot water for 6 to 7 mts, peeled and ground to a paste
• Ginger green chili paste (crush 3 green chilies and 1" ginger piece)
• Kasuri methi - 1 tsp
• Cumin seeds - 1 tsp
• Red chilli powder - 1 1/2 tea spoon
• Turmeric powder - 1/4 tsp
• Coriander powder - 2 tsps
• Roasted cumin powder - 1/2 tsp
• Garam masala powder - 1/4 tsp
• Salt to taste
• Coriander leaves - 1/3 cup chopped and packed including stalks
• Oil - 2 tbsps

 Method of preparation 

• First pressure cook the potatoes ( Do not cut them) upto 2 whistles or till they are 3/4 cooked.  Now turn off the flame and let the pressure reduce.  Peel the potatoes and cube them.  Keep them aside.

• Blanch the tomatoes in hot water for 7 minutes.  Peel the skin and grind them to a fine paste.  Keep them aside.
• Now heat oil in a heavy bottomed vessel and add cumin seeds once it is hot and allow them to splutter.  Now add green chilli, ginger paste and saute for few seconds. 
• Reduce the flame and add red chilli powder, turmeric powder, coriander powder, cumin powder and kasuri methi and 2 table spoon of water.  Cook for few minutes.
• Add the tomato paste and 1/4 cup of water and cook on low medium flame for 9-10 mts. Add salt to taste. Add green peas and the pressure cooked potatoes along with 3 cups of water and bring to a boil. (Lightly mash a few potato cubes so that they thicken the gravy)
• Reduce flame, place lid and cook for another 15-18 mts or till you achieve the required gravy consistency and the potatoes and green peas are completely cooked. Add garam masala powder and mix well. Turn off flame and remove to a serving bowl. Garnish with fresh coriander leaves.

Rajma Masala

The Rajma Masala is another Punjabi style recipe.  You can get this Rajma Masala in every punjabi restaurants or any north indian hotels and even in road side Pubjabi Dhabas.  The Rajma Masala is very tasty food is can b taken along with Rice or with Roti.

The Rajma Masala popularly known as Rajma Chawal in North India is served with Basmati Rice.  This is one of the best Indian recipes and is the most favorite comfortable food of all the people of India including South Indians.  It just takes 40 minutes to prepare Rajma Masala.

Ingredients needed

• Red kidney beans - 1 1/4 cups, soaked in 4 cups water overnight
• Onions - 2 large, grind to a paste 
• Turmeric Powder - 1/4 tsp
• Red chili powder - 1 tsp
• Coriander powder - 1 heaped tbsp
• Cumin powder - 1/4 tsp
• Tomatoes - 3, large, puree
• Asafoetida - pinch
• Bay leaf - 1
• Ginger garlic paste - 3/4 tbsp
• Kasuri methi - 1/2 tsp, crushed (optional0
• Garam masala powder - 1 tsp (from the prepared garam masala)
• Oil - 2 1/2 tbsps
• Ghee - 1 1/2 tbsps (optional) if not using ghee, replace with oil
• Salt to taste
• Fresh coriander leaves for garnish (optional)
• Garam Masala Powder: dry roast for 2 mts and grind to a fine powder
• Cinnamon - 1/2" stick
• Cloves - 3
• Green Cardamom - 2 (Chota Elaichi)
• Black Cardamom - 1 (Badi Elaichi)
• Black Pepper Corns - 6
• Star Anise - 1/2
• Mace powder - pinch (Javitri)
• Black cumin - 1/4 tsp (Shahjeera)
• Dry Ginger powder - pinch (Sonth)

How to make Rajma Masala

• Wash the kidney beans and soak in 4 cups of water over night.  
• Pressure cook along with same water next day morning.  Cook for up to 4 ot 5 whistles or cook in a large pot of water till they become soft.   Remove half a cup of cooked beans and crush them coarsely and keep them aside. 
• Now heat ghee and oil in a vessel and add cumin seeds and bay leaf and allow the seeds to splutter.  Add the Asafoetida and stir fry for few seconds and then add the ground onion paste and saute until golden brown.
• Add red chilli powder, turmeric powder, coriander powder, cumin powder, kasuri methi and salt.  Mix them well.  Add the tomato and cook till oil separates.
• Now add the cooked kidney beans along with the residue of water left while pressure cooking it.  Cover and cook for 5 minutes
• Add the crushed beans and some more water if required to get  gravy.  Now cook it for 10 minutes without lid on a medium flame after adding some water.  Add garam masala and cook with lid till required gravy consistency.    Turn off the heat and let it sit for an hour.  Remove it to a serving bowl and garnish with chopped coriander leaves.
• Serve the hot Rajma Masala with steamed rice, Jeera rice, chappatis or phulkas.

Chana Dal Recipe

Chana Dal is the most popular Punjabi Dal item.  It can be served with rice or with roti.  Chana Dal is a big yellow lentils cooked in the rich blend of tomatoes and spices.  Chana dal is one of the famous and leading recipes of Punjab.  Chana dal is extremely healthy and good recipe for diabetic patients also.  This dal has low glycemic index which helps diabetic patients who are suffering low sugar lvels.

Ingredients for  Chana Dal

1 cup (250 gms.) Chana Dal (Gram lentils)
1 small onion, finely chopped
1 table-spoon, grated ginger (adrak)
1 t-spoon garlic, finely chopped (lahsun)
1/2 t-spoon cumin powdered (jeera)
2/3 t-spoon coriander powdered (dhaniya)
1/2 t-spoon garam masala
1/2 t-spoon pepper
2/3 t-spoon turmeric powdered (haldi)
1 piece Cinnamon stick (dal chini)
2-3 Cloves (Laung)
1 Bayleaf (Tej patta)
2 table-spoon oil
1/2 t-spoon cumin seeds (jeera)
2 cup water
1 table-spoon coriander leaves, finely chopped to garnish (dhaniya patti)
salt to taste

How to make Chana Dal:

• First wash Chana Dal 3-4 times with water and keep it in a bowl. 
• Add sufficient  water to cover Chana Dal and soak for 30 mins.  After 30 mins. drain water from the bowl.
• Now take a thick bottom pan and add 2 cup water, Chana Dal, turmeric, pepper, powdered cumin and coriander to it and cook it over medium-high heat. Bring it to boil. Now reduce the heat to low, cover it with a lid and simmer for about 45-50 mins. or until Chana Dal and Punjabi gets cooked.
• Take oil in  a separate large frying pan, and put it over medium heat.  After a minute add cumin seeds, Cinnamon stick, Cloves and Bayleaf. Stir it for 15-30 secs.Then add onion, ginger, garlic and cook for about 4-5 mins. stirring continuously.
• When it changes its color add Chana Dal mixture to the large frying pan and turn the heat to high, stir it well. When it starts boiling, turn the heat to low, cover the pan and cook further for 10-15 mins. or until the Chana Dal gets soften and gets little dissolved in a mixture.
• Now add garam masala, stir well and further cook for 2 mins. Then, turn off the heat.
• Serve Punjabi Chana Dal hot with rice, pulao or roti and garnish Chana Dal with chopped coriander leaves.

Kanda Poha - Maharashtrian breakfast recipe

Kanda Poha or Onion Poha is one of the popular breakfast item of Maharashtra.  The Poha is nothing but flattened rice or the beaten rice.  This is a very popular breakfast or tea time snack in Maharashtra State in India.  The recipe is made from flattened / beaten rice and tossed in caramelized onions, green chillies and pea nuts.  The recipe can be made either with onions or even with potatoes.

Ingredients required

• 1.5 cups poha – red or white beaten rice or flattened rice
• 1 large onion, finely chopped
• ¼ tsp turmeric powder
• 1 tsp mustard seeds
• 2 or 2.5 tbsp peanuts
• 10-12 curry leaves
• 1 green chilli,chopped
• 1 tsp sugar or as required
• 1 or 1.5 tbsp oil
• salt as required

Method of preparation

1. First rinse the poha in water till they soften.
2. See that they  loose their crunchiness and when you break them between your finger, they should easily get crushed or mashed.
3. Now  add sugar, salt and turmeric powder to the poha and gently mix.
4. Dry roast the peanuts in a pan till they become crunchy.
5. Now heat oil in the same pan.  crackle the mustard seeds first in the oil.
6. then add onions and saute them till they become translucent.   add curry leaves and green chilies.
7. saute for half a minute.  add the roasted peanuts and stir.
8. add the poha and stir.
9. cover and steam the poha for 2-3 minutes on a low flame.
10. when cooking check after 1 or 1.5 minutes and give a stir again.
11. switch off the fire and let the poha remain covered for 1-2 minutes.
12. remove the lid and sprinkle some lemon juice, coriander leaves and grated coconut.
13. give a gentle stir and serve kanda poha or onion poha hot with tea.

 You can also add other vegetables like boiled Potatoes, boiled (or frozen) Green peas to make it a more substantial meal. Some roasted peanuts also make for a nice crunch.

Whole Wheat Dosa Recipe

Dosa is a kind of breakfast which is normally found all over South India.  There are different varieties of Dosa like Set Dosa, Masala Dosa, Wheat Dosa, Maida Dosa, Cucumber Dosa etc..   If you are looking for a easy, quick, simple, healthy and low calorie breakfast item then Wheat Dosa is the best one.  Wheat Dosa is a perfect recipe as a diabetic friendly recipe too. 


No grinding, no need for soaking, no resting time, you just need to mix the flour with water and add some chopped onions, cilantro, ginger and throw a little cumin and pepper to prepare the batter for Wheat Dosa.   Let us see how to prepare the whole wheat dosa which is a popular breakfast item of Karnataka.

Ingredients

1. Whole Wheat Flour / Atta     2 cups
2. Cumin seeds   1/2 tsp
3. Pepper, coarsely grind    1/4 tsp (optional)
4. Onion    2-3 tbsp (finely chopped, i used 5 pearl onions chopped)
5. Cilantro     2 tbsp (finely chopped)
6. Ginger    1 tsp (finely chopped)
7. Salt     to taste
8. Oil    to toast dosa.

Method of preparation of Wheat Dosa

• In a bowl take flour and salt mix well and using water make it to a medium thick like dosa batter. 
• Then to the batter add cumin seeds, pepper, finely chopped onions, ginger, cilantro and stir well.
• Adjust batter consistency, if its thick add couple of tbsp of water.
• Now the batter ready to make dosa.
•  Heat a griddle, when its get heated pour a ladle full of batter to it and spread it in a circular motion to a thin crepes. 
• Drizzle oil around and cook it in medium high heat for 2 minutes then flip other side and cooked for another 1-2 minutes or until crisp on the edges.
• Once done remove from the griddle and serve hot with chutney/sambar.

Notes:
To the same batter you can also add 1/4 cup rice flour, 2 tbsp rava for a crispy & thin dosa. If adding rice & rava make batter little thin than the regular dosa batter.  

For a more healthier option, add 1/2 cup ragi flour(millet flour) to the above ingredients and make wheat-ragi dosa. I sometimes make it that way.
 
If you like you can also add finely chopped green chillies instead of pepper.

Uggani - Borugula Upma - An amazing snack from Puffed Rice

Uggani, Borugula Upma or Maramarala Upma as it is popularly called in Rayalaseema region of Andhra Pradesh is one of the popular breakfast item in the region.  You can get Uggani every day in any of the road side hotel even in villages.  It is a common sight to find road side vendors selling Uggani ( the snack prepared with puffed rice) along with Mirchi Bajjis.  This is a typical combination found only in this region.

Uggani is a very basic recipe which has roasted peas and dry coconut as its star players. Some people use tomatoes and many omit dry coconut.  Uggani is a light but filling breakfast item only in Rayalaseema region.   This is normally taken as morning snack along with Mirchi bajjis and masala chai especially on a rainy day.  When you get un expected guests to your house, simply prepare Uggani and serve with papad or chips. So Uggani is one of the simplest snack among South Indian Recipes.

Ingredients required to prepare Uggani 

• Puffed Rice - 10 cups 
• Onion - 1 large size finely chopped
• Green chillies - 4 Nos. slit
• Turmeric powder - 1/4 tea spoonful 
• Roasted chick peas - 3 tea spoon full
• Lemon juice - 1 small cup ( 25 ml)
• Pea nuts - roasted and peeled
• Dessicated coconut - 1 tsp ( optional)
• salt for taste
• fresh coriander
• Mustard seeds - 1/2 table spoonful
• Cumin seeds - 1/2 tsp
• urad dal - 1 1/2 tsp
• Curry leaves - few nos.
• Oil - 2 tsp

Method of preparation of Uggani

 It is very easy to prepare Uggani.   Here is a step by step instructions to prepare Uggani

1.  Fill a deep bowl with 4 to 5 liters of water.  Now add puffed rice and soak for 3 to 4 minutes. 

     Using your hands, squeeze out the water from the puffed rice and place in a bowl.

2.  Grind roasted chickpeas and coconut into fine powder and keep it aside. 

3.  Heat oil in a vessel, add mustard seeds and allow to splutter.  Add cumin seeds, urad dal and saute till dal turns red.  Add curry leaves and green chillies and saute for few seconds.

4.  Now add chopped onions and saute for 6 minutes.  Add turmeric powder, puffed rice, ground powder and salt and mix well.  Toss for a minute.  Now add lemon juice and roasted pea nuts and turn off the flame.

5. Garnish with coriander leaves and serve warm along with mirchi bajjis, papad or chips.