Sunday, 31 January 2010

Pav Bhaji-with homemade jeera buns !!!(Buns with mashed vegetable curry)

For my fellow indian bloggers, i need not give an introduction to what pav bhaji is.... like brits fish and chips, pav bhaji is just as common on the roads of india...To know more about Pav Bhaji, this link is useful....

I've been making pav bhaji for as long as i can remeber...everyone has their own style how they make this dish..i too had my own way of cooking it untill I watched the programme Rhodes Across India....the fun and vibrancy that the programme showed made me want to change the way that I cooked pav bhaji...this new version is a much larger hit with the family...

  • For the bhaji sauce you will need:-

2 tbsp Olive oil

4 cloves Garlic, finely chopped

1 large or 2 medium Onion, finely chopped

400g Tomatoes, finely chopped (used plum tomatoes tin)

1/2 green bell pepper, finely chopped

1/2 yellow or red bell pepper, finely chopped

2 tsp green chillies and ginger finely chopped

1 tbsp ground Cumin

1 tsp red Chilli powder

1/4 tsp ground Cloves

1/2 tsp ground Cinnamon
  • For the Bhaji you will need:-

4-5 tbsp Olive Oil   (you can use butter for richer taste)

500g Potatoes  peeled and diced 
2 1/2 cups chopped mixed vegetables ( green beans, carrots, cauliflower, cabbage )
1/2 cup shelled peas (i used frozen)
1 small eggplant cut into 4 pieces
1 tsp Garam Masala
4 tbsp of pav bhaji Masala
2 tsp red chilli powder(adjust to your liking)
Salt to taste

  • For the Garnishing you will need:-

Fresh finely chopped coriander leaves

 Fresh Lemon wedges

  • To serve with you will need:-
Butter or soft margarine

Pav- bread rolls

  • Method:-

Cook the all vegetables in a pressure cooker with little water.  Leave a side.. For the bhaji sauce... heat the oil in a pan. Add the garlic and onion. Fry until it turns translucent, without colouring. Add the tomatoes, reduce the heat and cook for 10 minutes until they start to reduce to a pulp.Now add the remaining ingredients, stir for a few minutes then remove from the heat. Transfer to a food processor and blend until smooth. Set aside..
Now in a big heavy bottom pan heat the oil and add cooked veges without water.(leave water aside). Fry for few minutes,add bhaji sauce.  Mix well and add other spices and salt. Cook on a low heat.  Now the add Pav bhaji masala in the veg water and add bit by bit and same time mix well.cook for about 20-25 minutes on a low heat..if bhaji gets thick add little water(if you want thin bhaji, we like thin).  I leave my pan on a very low heat while we eat it..Garnish with fresh finely chopped coriander,lemon wedges and tomato-onion salad.
I served my bhaji with homemade jeera pav...RECIPE COMING SOON..
  • To serve: split the pav bread rolls in half and fry the centers in a knob of butter or oil until crisp and golden. Serve with the bhaji and njoyyy as much as we did....

Friday, 29 January 2010

Awards !!!

My dear bloggywood buddy Kalai , Siddhi S and Sarswathi Iyer shared an awards with me, Siddhi has shared a two awards with nice of them that they thought about me...I want to say thank you to all of them from the bottom of my heart....

This award has some rules which are as follows.

Rules for accepting the Kreative Blogger award :

1) Thank the person giving the award

2) Copy the award to your blog

3) Place a link to their blog

4) Name 7 things people don't know about you

5) Nominate 7 bloggers

6) Place a link to those bloggers

7) Leave a comment letting those bloggers know about the award

I would like to share these awards with :

Please accept the award !!!!!!!!!!

7 things that people don't know about me !!!!

  1. True believer in God...and humanity....
  2.  On first impression i seem to be self-centred type of person, but when they talk to me their opinion changes....
  3. I am a pure vegetarian...
  4. Very outspoken person..can be sensitive
  5. Loves to appear smart but the same time don't care how  i not keep running to the beauty parlours..
  6. Loves to sleep....
  7. want to keep up with changing world and loves to learn new things...recently i started playing golf at age..........guess !!!!!!!!!!

Wednesday, 27 January 2010

Garma Garam Aloo Vada ,Mango-Ginger and Chocolate Cheesecake !!!! ~ Mango Mania

 I've made this cheesecake yesterday on our DD b'day  and it came out very was silky, luxurious and indulgent.....also made spicy aloo vada to complete our rich dinner....

You will need for the base:-

  • 7-8 Chocolate Digestive Biscuits
  • 7-8 Ginger Nuts Biscuits
  • 130g Unsalted Butter
For the filling:-

  • 500g Mascarpone Cheese
  • 200g Cream Cheese
  • 1 tin Alphanso Mango pulp
  • 2-3 tbsp Agar agar powder here 
  • 10-12 pieces Ginger Crystal finely chopped
  • Grind the biscuits into very small crumbs, melt the butter in a  pan and add the  biscuits crumbs to the melted butter. Mix well until it's comes together,Put this mixture into greased cake tin and press evenly.

  • keep the base in fridge for 20-30 minutes until it sets well.
  • Heat the 1/4cup of water and add the agar agar powder, stir until they get dissolved, keep aside until  get slightly cool.

  • Beat the Mascarpone cheese and cream cheese in a large bowl until they get well mixed, add little by little the  mango pulp to the cheese mixture and mix again, now add ginger pieces in the mixture and leave aside.pour the agar agar mix into the cheese and mango mixture, mix once again well.

  • Pour this cheese mixture over the already prepared biscuits base, keep in the fridge for atleast 6-8  hours.and i gave my it to my DD to decorate herself and here is the final product...

For decoration she used some edible posh pearls and chocolate flavoured piping icing...

For Aloo Vada You will need:-

  • 2-3 white potatoes
  • 3-4tbsp green chillies and ginger finely chopped adjust for your liking)
  • 3-4 tbsp finely chopped fresh coriander and mint
  • Salt totaste
  • 2-3 tsp chaat Masala here
  • 2-3 tsp cornflour or adjust to your measurment
  • oil  for deep fry
  • Wash and cook the potatoes in microwave for about 12-15 minutes or untill they get soft and tender.(using this method takes the moisture away from the potatoes, leaving them nice and dry).
  • peel the skin and mash the potatoes.
  • Add all the other ingredients except oil. Mix well make small ping pong size balls and fry them in oil on a medium heat untill they get light brown.
  • Serve them with any chutney.  Our favorite is Date & Tamrind chutney..
Enjoy it while is hot.....

Sunday, 24 January 2010

Mixed berries and toffee smoothie

Smoothie is one of those foods that the whole family enjoys...we normally have it in the summertime for breakfast...smoothies don't require much just have to whizz up what fruit you have lying around at the time..i didn't have a plan to make a smoothie in these cold winter months but I had some fromzen berries that were taking up room in my I thought that I may as well use them up.  Normally I'd use a plain yogurt but this time I decided to use up the leftover toffee was a good combination :) It was sweet, sharp and creamy...I also managed to get in one of my daily portion of fruit and veg early in the morning..saves me have to worry about that later on.

You will need:
  • 2 cups of mixed berries - frozen (raspberries and blackberries)
  • 1 medium banana
  • 200ml Apple juice
  • 150ml Toffee Yogurt
  • 1tbsp rolled oats

Place all the ingredients in a smoothie maker and process untill smooth.  great on it's own or with toast..

Sending this to Madhuris event Serve me Some...Juices, Shakes and smoothies..

enjoy it...

Saturday, 23 January 2010

My Healthy lunch with some awards!!!!!(jalapeño Hummus with vegetable Crudites and Mozzarella Cheese Sandwich)

I have been showered upon by some awards in a row just in one week.....really overjoyed, it really means a lot to me..Thank you Supriya  ,Jisha Dil ,and nithubala for your kindness and remembering all have a wonderful blogs and mouthwatering recipes....I want to share these awards with my fellow bloggywood friends..
Renuka ,Sushma Mallay ,Gulmahor ,Kitchen Queen ,Preethy Rajiv and Asha please collect the award......

Now my healthy lunch which i had yesterday and i enjoyed it so much..jalapeño (pronounced /ˌhaləˈpeɪnjoʊ/-ha-la-pino)hummus , i made at home with Chickpea which are nutritious legumes...

You will need for Jalapeno Hummus

  • 2/3 cups garbanzos (drained; reserve 1/4 cup liquid

  • 1/4 cup tahini (sesame seed paste, made of ground sesame seeds, used jar one)

  • juice of 1 lemon

  • 1-2 cloves garlic, chopped

  • 1 tablespoon dried parsley

  • 1 teaspoon ground cumin

  • 1/8- cup jalapeno peppers(used jar one)

  • 1-2 tbsp Extra Virgin Olive oil

  • 1/2 teaspoon salt


Place the ingredients in a food processor and process until smooth, adding reserved liquid if necessary. Eat with whole wheat pita breads and/or raw vegetables. Another way I enjoy this is as a sandwich spread with a small amount of sweet pickle relish, lettuce and tomato..

You will need for Vegetable Crudits
  • Carrots
  • Red Bell Pepper
  • Celery stick
  • Cucumber

Cut them into a small sticks and dip into hummus...njoy it!!!!

Mozarella Cheese Salad Sandwich:-

  • Light Mozarella Cheese
  • Mix Salad(Spinach,Rocket,Apollo,Saigon etc..choice is yours)
  • Fresh Basil leaves
  • 1 Tomato cut
  • 1tsp Olive oil
  • Black or green Olives
  • Sea Salt
  • 2 Slice of bread(i used my sun-dried tomato bread)here
  • Healthy Spread
Make Sandwich...njoy it..

Hope you like it as much i did...

Thursday, 21 January 2010

Sun-dried Tomato Bread

When you wake up to the smell of fresh bread in the won't even think once about going back to bed again!  Wells that's what happens to me anyway :)
The only sound that I actually like in the morning is the alarm that goes off when the bread is cooked. I do rely on my breadmaker to make different types of breads which everyone in the family loves.
I have been making this sun dried tomato bread for about 7-8 years now and its a firm favourite with everyone.  It's a great change than your ordinary white/brown bread from the supermarket. Its fun to eat the bread lovely and warm and soft- which you cant get from a supermarket. Its also very satisfying when everyone appreciates the flavourful bread....

You will need:
  • strong bread flour - 3 cup
  • sun-dried tomato - 1/4 cup (i use jarred sun dried tomatos)
  • dried mixed herbs - 1 1/2 tsp
  • Olive oil - 2 tbsp
  • Sugar - 2 tbsp
  • Salt - 1 tsp
  • Dry yeast - 1 1/4 tsp
  • Water - 1 cup
  • Oil - 2 1/2 tbsp (you can use any oil here)
Follow bread maker instructions

but if you dont own a bread maker, you can visit this site

Good Luck :))


Tuesday, 19 January 2010

Going all the way Green with 3G Soup

Very simply and healthy soup contains three greens, easy to prepare and very hearty and feeling...makes a substantial lunch, or can be served in smaller portions as a starter....why 3G!! Check the Ingredients...

You will need:-

Large bunch watercress, washed, stalks and leaves separated
Small packet baby spinach, washed

300ml vegetable stock
500ml Skimmed Milk
1 tbsp  oil
1 large onion, finely chopped
1 medium potato, cubed
Bunch fresh mint leaves, roughly chopped
400g fresh or frozen shelled peas
Salt to taste
White pepper powder
Chop the watercress stalks (reserving the leaves) and put into a small saucepan with the stock or water and  milk and bring to a simmer for 5 minutes. Remove from the heat and leave to infuse.
Heat the oil in a large pan and add the onion. Cook on a low heat until softened but not coloured. Add the potato and little water, stir, cover and cook until soft. Add the mint,  spinach and peas, strain the  milk stock into the pan, discarding the watercress stalks, season and simmer for 2 minutes. Stir in the watercress leaves and turn off the heat.
Blend the soup with the blender and serve warm and Garnish with croutons and cream if you like...

Monday, 18 January 2010

Moong Daal and Bhaji Pudla(-Yellow Daal -Spinach Pancake)

When I started  loosing my weight few years back, I found this recipe from one of the Asian TV channels on their health progrmme.  I loved it and since i been making these pancakes... mostly I would make them on the weekend breakfast, so everyone can enjoy hot and healthy pudlas..I gets immense pleasure by making these because  I see my family finnishes them!!! Moong daal is rich in Protin, easy to digest and spinach is excellent source of getting iron and other minerals.....I added some grated carrots this time, it came out excellant...

You will need:-

  • 1 cup Yellow Moong Daal(soaked 4-5 hours or overnight)
  • 1 cup finelly chooped Spinach
  • 1/2 cup Grated Carrots
  • 3-4 green chillies
  • small piece of ginger
  • 1/2 tsp garam masala
  • Salt to taste
  • oil to fry
  • 1/4 cup Rice flour

Make a coarse batter by grinding daal,chillies and ginger with little water in grinder.  Add masala, spinach, rice flour and salt.  Mix well.  Smear a large, wide, non-stick frying-pan with 1 tsp of the oil and set over a lowish heat.  When very hot, stir the batter and pour about one ladalful on to the centre of the pan. Quickly tilt the pan in all directions as you would for a crêpe, spreading the batter to make an  round pancake.  Cook for 2-3 minutes or until the pancake is reddish-brown at the bottom. Dribble another tsp of oil around the edges of the pancake. Turn the pancake over and cook, uncovered, for a further minute or until golden. Remove from the heat and they are ready to eat. Repeat with the remaining batter. Always remember to stir the batter before you use it. (leftover batter may be covered, refrigerated and re-used).

Have it with any sauce or chutney..


Sunday, 17 January 2010

Cooking Apple Murbbo-Relish

Although i am not a huge fan of pickles and relishes....either they are very oily or loaded with sugar... but if someone offers , ofcourse i would have it, even my family they eat once or twice than it stays in their jars as showpiece....but since i've come back from India, i've started to eat again and making it too,in Gujarat, most households keep 3-4 variety of pickles and relish...they have it regular with their meal..and i got into a habbit of eating it whilst my stay in India, since i've come back i've made couple of pickles in a very small is one of them. I've made this relish with cooking apples and some spices with sugar...

You will need:-

  • 1 cooking apple grated without skin
  • 3/4 cup Sugar
  • 1 tsp oil
  • 1/2 tsp Mustard seeds
  • 1-2 small pieces of cinamon
  • 2-3 cloves
  • 2-3 cardamom crushed
  • salt (optional) i didn't use it

Heat oil in a non stick pan, add mustard seeds and spices after spluter add grated apple and mix well let it cook 1-2 minutes, now add sugar and mix.  Let the sugar melt and keep stirring well on a low heat for about 10-12 minutes. Add cardamom powder and let it cool....

Goes with any paratha, toasts or just have with your regular meal...if you can't get cooking apples use raw mango...


Friday, 15 January 2010

Surti Papdi Undhiyu (kemcho Series) Gujarati

A well known dish from Gujarati Cuisine "Undhiyu", mostly served everywhere...any gujarati restarunts, weddings or any other functions...with lots of green vegetables in sweet, tangy and green garlicy spicy sauce...i get  craving for Undhiyu in winter days and it was a perfect day today because it is Sankranti Gujarat it goes very well with Jelebi.... normally undhiyu takes quite a lot of time to cook, i've used a diffrent method....

You will need:-

  • 300g Surti Papdi (small one)
  • 100g Pink Yam-cut into chunks
  • 2 Raw Banana-cut into chunks
  • 2 midium potatoes-cut into chunks
  • 4-5 Small Brinjal-slit
  • 1 small sweet potato-cut into chunks
  • 50g Green Tuver(Pigion Peas)-frozen
  • 50g Green Peas-frozen
  • Small Beetroot-cut into chunks
  • 2 small Tomatos
  • 1 cup frshly chopped coriander
  • 1/2 cup dry coconut powder
  • Salt to taste
  • 3 tbsp crushed green chilli -ginger
  • 2tbsp green garlic(optional)
  • 3 tbsp Sugar
  • lemon juice
  • 1/4 tsp Hing(asafoetida)
  • 2 tbsp Dhana jeera powder
  • 1 tbsp red chilli powder
  • 1tsp garam masala
  • 1tbsp oil -----Mix all the masala and leave  a side.
Methi Muthiya:-Dumplings

  • Fresh or frozen Methi-2 tbsp
  • Gram Flour-2tbsp
  • Wheat Flour-4tbsp
  • salt to taste
  • sugar, lemon juice, oil and ajwain seeds
  • 1tsp green chilli- ginger paste
  • 6-7 tbsp Oil
  • 1 tsp Mustard seeds
  • 2tbsp till (sesame seeds)
  • 1tsp Ajwain seeds(carom seeds)
Method:- for Muthiya

Mix all the stuff and make small dumplings. Normally you fry them but, i've baked them in the oven for about 12- 15- minutes. leave  a side.

Now wash all the veges and cut them. Stuff some masaia into brinjal.
Here I've changed something......
Heat the oil in a big pressure Cooker and add the tempering ingredients, after spluter add all the veges and mix.add all the masala and mix well again. Now place the brinjals on the veges and very little water.  Cook till one whistle, turn the heat off.  let it cool for 5-7 minutes, and take the pressure out from thr cooker to stop further cooking.  Now add dumplings in there and let it cook untill they are soft.

Garnish with coriander and serve hot with puris and jelebi.....


Thursday, 14 January 2010

White Choclate, orange and multi nuts cookies

These little cookies are made by my DD.... at her school in Food Teck lesson....she does quite lot of experiments in her school cooking lessons, She didn't have much time so she quickly mixed all the ingrediants and left for 15 minutes and baked for 20 minutes...when she brought them home they were perfect..we had with lovely masala tea..

Her recipe was like this

You will need:-

  • 1/2 cup wholmeal flour
  • 1 1/2 cup AP flour
  • White choclate flakes(grated from the bar)
  • Small piece white choclate
  • 1tbsp Orange zest
  • 2 tbsp caster sugar
  • 5 tbsp Oil or Butter-she used oil
  • 1/2 tsp Baking powder
  • 1/2 cup single cream
  • 2-3 tbsp grounded nuts(almonds.walnuts and pecan nuts)


 Rub the flour, sugar, baking powder, choclate flakes and  zest till they turn into fine crumbs.
Mix it oil and cream. Fold in quickly till everything comes together like a soft dough.
Cover with the clingfilm and leave to rest.
Preheat the oven to Gas mark 4.  Make a small ball of the dough and place them on a baking tray.  Flatten the balls with placing a choclate chip on them.
Bake the cookies about 25 minutes or till golden.
Transfer the cokies on rack to cool.

Enjoy with cup of tea. This is going toCakes & Cookies event

Cooked up by Jagruti's DD

Wednesday, 13 January 2010

Makar Sankaranti- Date and Pistachio toffee

Wish you all Very Happy Makar Sankranti!!! 

Sakranti means to go from one place to another place (to change direction). It also means one meets another. The time when the sun changes direction from one constellation (of the zodiac) to another is known as Sankranti.Transition of the Sun from Sagittarius to Capricorn during the winter solstice in the northern hemisphere (Uttarayana) is known as Makar sakranti.

Makar Sankranti is celebrated as kite-flying day in Gujarat.This is the season when the skies are clear and the breeze seems pleasant making every body in a jubilant mood. It is the same day when mostly in every household people make sesame seeds fudge(Till chikki or Till ladoo) and take on their roof and enjoy with their family and friends....personally I believe in this season- it is beneficial to eat sesame seeds and jaggery as they both keeps your body warm.  I remember in my years when January comes, used to wait for Till Ladoo and mum also used to make Gajar ka Halwa,Undhiyoo and Puri...I guess in winter season all the veg is easily available in India....and for kite flying, i always have to hold the FIRKI for my Brother, when he loses his kite, the blame comes on me...........Enjoy the festival carefully!!!

On this day, people usually make Till Ladoo, but I decided to make Date and Pistachio toffee...I called it toffee because of its chewy texture.  It's a sugar free and fat free dish which makes a non-guilt sweety treat!


  • 150 g stoneless dates

  • 1 tbsp unsalted pistachio kernels (chopped)

  • 1 tbsp dry coconut powder

In the microwave, place the dates to soften for about 1 1/2 minutes.

Then, mash the dates with a potato masher.  

Now add pistachio and mix well. Roll out into long narrow cylinder shapes on top of the dry coconut, so that the top is coated with the coconut. Leave to cool for a few minutes and then cut into small pieces.

Hope you try this recipe and that you find it enjoyable  :)