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As you can see my blog is about food and recipes. I love eating and trying out new recipes all the time.
Very often we mum's think of healthy and interesting food options that we can make for our kids especially when they are back from school knowing that their lunch boxes never come back home empty. Hence I always feel its important to give them a healthy and wholesome snack once they are home. When my kid comes home from school I always try and give him some source of carbohydrate combined with proteins along with this, a fruit and milk, or puddings made from milk. Kids normally can't eat too much at one time, so the portions can be small but giving them a little from each of these food group ensures a balanced meal.
I have some interesting ideas that I'd like to share with you all. You might find some of my recipes very basic but I am hoping that my blog is helpful not only for Indians but for people all around the world! Indian food is quite popular and enjoyed by most, so hopefully you can attempt recipes from here and make it yourself now, in your kitchen. Please do go through my recipes and give it a shot at trying them. Let me know how things turned out and if you enjoyed your experience of cooking.... Feel free to get in touch, share your experience, leave a comment or ask any questions you may have. Thank you for stopping by and taking a look! I do hope its helpful.
Sunday, 8 January 2012
Bombay Pav Bhaji
1 big onion (chopped into small squares)
3 big garlic cloves
2 tspns grated ginger
3-4 tbspn tomato puree
3-4 green chillies (I ran out of green chillies hence I've used the red one here).
Butter and fresh coriander leaves for garnishing.
1-2 tbspn of oil
VEGETABLES THAT WILL GO INTO THE PAV BHAJI:
1/2 cup Peas (Do not use too many peas else it will make the Pav Bhaji sweet).
3/4 cup finely chopped Green Capsicum.
1 Cup Cauliflower (wash well and cut into medium or small florets).
1 big boiled and mashed potato.
OTHER INGREDIENTS/SPICES USED:
1/2 tspn cumin (Jeera)
1/4 tspn Turmeric powder
1 tspn Dry mango powder
3-4 tbspn of Pav Bhaji masala (available in all Indian stores)
Salt as per your taste.
Heat oil on a medium flame.
Once the oil is hot add the cumin.
Let the cumin sputter and then add grated (or finely chopped) ginger and garlic.
Add finely chopped onions and cook on a medium flame.
Add green chillies (finely chopped or slit lengthwise).
Stir and cook on a medium flame till the onions turn brown.
And the Cauliflower.
Stir well and continue to cook on medium flame for about 1-2 minutes.
Add salt as per your taste.
Add Turmeric powder.
Lower the flame and let all the vegetables cook on a low flame. I have kept a heavy jug (filled with water) on top of the lid so the veggies can cook faster in the steam created inside the utensil hence reducing the cooking time.
After about 6-8 minutes open the lid and stir again.
The veggies would be soft and cooked well by now. You can smash the veggies with the back of a spoon completely to form a smooth texture or smash half way through if you prefer a coarse texture depending on how your family likes it, as one of the important characteristic of Pav Bhaji is that the vegetables used in it are mashed.
Add the tomato puree. I use the ready puree as it gives a very nice color to the Pav Bhaji.
Add some water if the Pav Bhaji is too thick in consistency (about 1/2 cup of water).
Mash the potato with hand and add.
Add some water (to get the consistency you want, however Pav Bhaji is always a little on the thicker side and not runny).
Add the Pav Bhaji Masala.
Add dry mango powder and let it come to a boil. Switch off the gas after 2-3 minutes of boiling.
When you serve the Pav Bhaji squeeze some lemon juice into it and mix well. Garnish with chopped onions (Kachumbar) and fresh coriander leaves. Finally add a dollop of butter in the center and now enjoy it with bread (Pav).
Just add the butter and fresh coriander into the Pav Bhaji and serve the Pav Bhaji with onions (Kachumbar), bread (Spread Butter on the bread and make it crispy on a low flame in a non stick pan) and a piece of lemon on the side. So your guests/family can add onions and lemon on their own as per their taste (as not everyone may want to add too much of onions).
You can also use other vegetables in your Pav Bhaji like finely chopped french beans and/or finely chopped carrots. However use less of carrots as it may make the dish a bit sweet. You can make your own permutations and combination of which veggies you want to use. Remember to mash the vegetables once its all soft and cooked.
****To make the Kachumbar (onions) chop red onions. Add some salt, squeeze some lemon juice. Add finely chopped green chillies and garnish with fresh coriander. (Optional-You can also add chat masala ).
“My own prescription for health is less paperwork and more running barefoot through the grass” ~Leslie Grimutter