Monday, 17 March 2014
"Holi" is the festival of colors....
The best part of Holi is eating sweets... and my favorite being "Gujiyas", a deep fried stuffed Indian pastry ....
Sunday, 2 March 2014
One of Mumbai's main street meal is the humble Pav Bhaji.
This dish is supposed to be an innovation that arose out of necessity of providing a nice hot meal to the hurried man on the streets of busy Mumbai. A complete meal in itself...
Pav is a type of bread, high in carbohydrates and fats (if served with butter) while bhaji is the vegetable-based curry portion, high in carbohydrates and proteins.
This recipe uses the standard famous "Pav bhaji masala" which is a blend of spices like red chilli, coriander seeds, cumin seeds, black pepper, cinnamon, clove, black cardamom, dry mango powder, Fennel seeds, turmeric powder that took Mumbai by storm.
I have tried making the "Pav Bhaji" masala at home but you never get the perfect Mumbai taste, for that you need to use MDH or Everest Brand of the "Pav Bhaji" masala.
Today this dish is not just available on the streets of Mumbai but all over India and even some countries abroad, and now served in 5 star restaurants as well as weddings/functions.
I often make this at home and infact I learnt this dish from my grandmother who had it written in her hand written cook book and the source she mentioned was the famous tarla dalal. My grandmom would travel often to Mumbai to see her sister and in one of those trips she got hold of this recipe.