Monday, November 3, 2014

Pav Bhajji

Goodmorning friends! Today, I plan to use her morning nap time to post this incredibly simple yet loaded with taste chat:-) One of Mumbai's favourite road side eat, now equally popular among Chennai-ites too. Once I finish posting this long pending recipe, I can start ground work on the next road side chat;-) Keep watching the space for what is to come!

Who will not love a spicy treat on monsoon evenings. So, here I have been ticking off all my wish list items and I hope to try more before my maternity leave comes to an to the recipe


For masala:

- 2 chopped onions
- 2 chopped tomatoes
- 100 gms finely chopped beans
- 1 carrot finely chopped
- 1 capsicum finely chopped
- 3 cloves garlic
- 1 inch ginger
- 2 green chillies
- 2 tsp cumin seeds
- 1 tbsp butter
- 1 tbsp pav bhajji masala
- 1 tsp turmeric powder
- Coriander leaves for garnish
- Salt to taste

For chutney:

Refer Chilly Garlic Chutney

Prep time: 15 mins                                         Cook time: 30 mins


- Chop all veggies finely and keep aside for use
- Pressure cook beans, carrot and potaties adding little salt for taste
- Heat the butter in a pan, add cumin seeds and allow to splutter.
- Now add the onions and saute till they turn translucent. Now, add the finely chopped green chillies and ginger garlic paste or grated ginger and garlic.
- Once the ginger and garlic cook well, add the capsicum and saute for 2 minutes.
- Now add the tomatoes and let them all come together.
- Once the tomatoes are blended well, add the pav bhajji masala, turmeric powder and salt and allow to cook for 5 mins on low flame.

- Meanwhile, open the pressure pan and mash the potatoes and other veggies smoothly with a hand blender or a buttermilk churner.Do not throw the water in which the veggies were boiled.

- Add these to the masala in the pan and mix well. If you find the masala too thick, add the water from the boiled veggies.
- Let the masala cook for 5 minutes on low flame for all the flavours to infuse together.

- Sprinkle with lots of finely cut coriander leaves.
- Now, the masala is ready!


- Pav buns are available in stores.
- Smear both the insides of the pav with the garlic chutney. The picture below does not have the chutney spread.
- Heat a flat pan and add 2 tsp of butter. Now place the pav with the chutney smeared side down.
- Turn the pav and toast on both sides.
- Serve hot pavs, with above masala and side of a lemon piece and some fresh and finely chopped onions:-)

Garlic Chilly paste

In continuation of my Chutney series, here is yet another simple to make and and easy to stire chutney which is used in pav bhajji to give it that awesome original taste and spiciness. Without much ado, I go straight to the simple and cute recipe...Will update pics very soon dearies


- 12-15 whole dried kashmiri chillies
- 10-12 pods of garlic

Prep time: 1 hour                Cook time: 5 mins


- The prep time is so long because of the soaking time for the chillies.
- Soak the chillies in warm water for one hour.
- Roughly chop the garlic and set aside.
- Once chillies are soaked, drain the water and blend the garlic and chillies together in a blender.
- Use as required and store remaining in an air tight container in the fridge,

Yet another simple chutney done:-)

Sukha Lehsun ki Chutney or Dry Garlic Chutney

Hmmm...ok, now, this is like writing an exam. First I have very little time at my disposal and second I realise, am not fully organised to complete the exam on time;-) Was writing the post of Pav bhajji and realised, I had to give the recipe for garlic chutney without which the pav recipe is not complete:-) Now, thought, I will anyways publish all of the required chutneys which comes in handy for any chat or bhajji. And unfortunately, I had not taken any pics of any the chutney but promise to update the posts with pics very soon as I need to restock my fridge with it.

This is such a simple and easy to make chutney and comes in handy for many chat items.So, go ahead, make a bunch and put it in your fridge in an air tight container. You can use it for atleast 3 months. Does'nt go waste. Remember to use kashmiri chilly powder for this chutney. This gives the vibrant colour to your dishes and also, the spiciness is not too high.....How to make


- 20 garlic cloves
- 3 tbsp kashmiri chilly powder
- 1/4 cup grated coconut (kopra)
- 1 tsp coriander powder
- 1 tsp oil
- Salt to taste

Prep time: 5 mins                    Cook time: 5 mins


- Pound the garlic in a mortar-pestle and blend in a mixie till smooth
- Transfer to a container and mix all the above ingredients well with the garlic
- Store in air tight container and refrigerate and use as and when required.

Ain't that easy peasy and super simple:-)

Egg Burgi / Egg Sramble

Yet another on my to do list that I have been wanting to post. Simple and quick egg scramble for the rush hour breakfast or a side for roti or a quick starter for a cocktail party...this is a versatile dish that can go along as a dish by itself or as an accompaniment to any other meal.

Cutting down on any long talks, I go straight to the recipe. This was made in less than 10 mins so had no time for pictures step by step.


- 4 eggs
- 2 or 3 green chillies finely chopped
- 1 onion finely chopped
- 1 tomato finely chopped
- a sprig of coriander leaves finely chopped
- 1 tsp cumin powder(jeera)
- 1 tsp coriander powder
- 1/2 tsp pepper
- Salt to taste
- 1/2 tbsp oil

Prep time: 5 mins                             Cook time: 5 mins


- Break the eggs on to a mixing bowl( I use only whites for diet reasons) and beat the eggs well to blend them.
- In a pan, heat the oil and once hot, add the onions and green chillies and saute till onion begins to be translucent.
- Now, add the tomatoes and give it a stir while adding salt, pepper, cumin and coriander powder.
- Once the raw smell of the powders disappear whisk in the beaten eggs into the pan and keep stirring the mixture.
- In a minute the eggs will get scrambled along with the masala and your dish is ready to serve.
- Garnish with the corainder before serving.

Quick Masala Peanuts - Party Starters

Ok, now I have some very precious 30 minutes to post this long pending cocktail starters. My lil one is sleeping and she will be up like a clock in 30 mins...So, I hope to be able to complete the post in this space of time left:-)

The below peanut masala is very simple and one that I prepared in a jiffy while we had a sudden party at home. I was being challenged on what I can bring up on table quickly and thats how this was born right out of the shelfs.


- 100gm Roasted unsalted peanuts (skin peeled)
- 1 small onion finley cut
- 1 small tomato finely cut
- 1 tsp oil
- 1/2 tsp black pepper powder( or as per taste)
- finely chopped coriander
- Salt to taste

Prep time: 5 mins                                             Cook time: 5 mins


- Heat oil in a pan and add the finely chopped onions
- As the onions begin to get translucent, add the tomatoes and give it a stir
- Add salt and pepper and mix everything well
- Now add the peanuts, stir and leave for a minute
- Transfer to the serving dish and sprinkle coriander on top.

Notes: Do not saute the onion and tomato a lot as they lose the crispiness.
- Can add green chillies if you prefer.

Tuesday, September 23, 2014

Mashed Potato Fritter

Yet again, in an attempt to be more regular with my blog, am beginning to publish recipes that have been waiting to be posted. Joining the group Chef at large in FB has really rekindled my enthusiasm to be an active blogger and that prompted me to post this very interesting, low oil, potato fritters that I made a couple of weeks back.

This fritter was inspired by a Beirut blog I follow. Many of the Lebanese and Beirut recipes are customisable to Indian taste and this potato fritter is one such inspired version from the following link mashed potato fritter. Off to the recipe...

Prep time: 30 mins                                                 Cook time: 10 mins

2-3 potatoes
1 small onion
1/2 cup green peas
2 green chillies
sprig of curry leaves
1/2tsp coriander powder
1/2 tsp cumin powder
1/2 tsp garam masala or red chilli powder
dash of turmeric for colour
Salt to taste


- Peel the potatoes and boil them along with the green peas and set aside for cooling.

 - Meanwhile, dice the onions, chillies and get the other ingredients ready.
- Mash the potatoes and mix in the other ingredients along and make small balls of the same and keep aside.
- Heat a non stick panniyaram pan or a cast iron pan/skillet.
- Add little oil in each of the portions and once the skillet is hot, place one ball of potato in each and flatten with a spoon.
- Fry on both sides and remove on serving dish.

- Enjoy the fritters with any side of your choice:-)

Note: Variations to this can be done using eggs, cheese, paneer or other vegetables of your choice.

Tuesday, January 14, 2014

Kovakkai / Ivy gourd / Tindora / Dondakaya Thuvaiyal

Why so many names?! ha ha...true...I just wanted to find the english name of the vegetable I know of only in Tamil and found some other translations too:-) and I knew my friends from other states also use this vegetable quite commonly. So, I hope this recipe is of interest to more audience than just one. I learnt this dish very recently from the wife of my apartments watchman! Every morning when I set off to work, I would never be able to miss the aromas wafting from her kitchen and on one such morning is when I learnt this recipe :-)

- 200 gms kovakkai / ivy gourd
- 1 medium tomato
- 1 tbsp urad dhal
- 2 red chillies
- 2 green chillies
- 2 cloves garlic
- small piece of ginger
- a hint of asafoetida
- salt to taste
- 1 tbsp oil

Prep time: 20 mins                                           Cook time: 30 mins


- Cut the vegetables into thin slices.
- In a tsp of oil roast the urad dhal, red chillies, green chillies, garlic, ginger and asafoetida and keep seperate.
- Heat the remaining oil, and fry the sliced vegetables for 15-20 mins , adding salt, until the vegetable is cooked well.
- Allow the vegetable to cool. On cooling, grind the vegetable, adding the roasted ingredients as above.
- Kovakkai thuvaiyal ready to be eaten with idli, dosa or mixed with hot rice and ghee and eaten with a pappad :-)