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.
Today is my blog's 2nd anniversary...
Managed to somehow find time and made this sweet dish just now, to celebrate my blog's 2nd anniversary.. this sweet dish which is very popular in Mangalore and coastal regions surrounding it.
My dad loves it, and today I realized that my husband and daughter too love it...
Easy to make dish... cannot use the word "healthy" here... cause there are reasonable amounts of sugar and ghee added to this sweet dish/dessert..
But during celebrations ..we do not count the calories....Do we ?
Shahi Mutton curry or Royal lamb curry...a lovely rich mutton dish...
I have made this dish somedays back, and even clicked the pic, but never got down to actually putting it up due to lack of time..Today after posting a dish I was really overwhelmed with the response I got, hence I decided to take out some time and blog this rightaway...
Its been a while since I posted a new dish. Life is pretty hectic after having got back to work. Its fun at the new workplace, making new friends, learning a new/different work culture, learning my new job, juggling between home and an office which is 26 kms/1.5 hrs one way drive from home...but am enjoying every bit of my new life...
Now that its been 4 months am slowly getting back to the groove...of being the same old super-woman who used to manage home, office work and my lil kitchen life all so well..
In the last 3 months cooking for my family is been an integral part of my life just like everything else, but I must admit I have not tried cooking any new dish in the last 3 months.
The easiest and most liked dish is what I have been cooking...the obvious reason being time...
but now I have settled down and decided that whatever it may be, cooking is a passion for me, like I always say "When I am in the kitchen, I am happy"...
Last night I made this simple traditional curry called "Moonga Ghashi' in Konkani.
Its a very easy dish to make, and does not require any pre-preparation, perfect for working men/women. When served with steaming white rice, your meal is complete.
A truly lip smacking side-dish made from mutton/lamb is this "Masaledar mutton"...
Try making it and am sure you will love it...
Goes well both with rotis ( Indian bread) or plain steaming rice/ jeera rice.
A yummy side-dish for all those who love "aloo" or potato.
This is one of those dishes that tastes as good when cold as when it is hot.
Perfect to be packed in lunch boxes and served best with rotis/chapatis or any Indian bread.
Ingredients:
Potatoes - 4 medium sized
Jeera /Cumin - 1 tsp
Asofoetida /Hing - 1/2 tsp
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tsp
Rock Salt powder - 1 tsp
garam masala - 1 tsp (optional)
Chat masala - 1 tsp
Fresh mint leaves/pudina leaves - 1 handful
Green chillies - 2 - chopped finely
Ghee or refined oil or Olive oil - 2 tbsp
Salt to taste
Method :
Boil and peel the potatoes and cut them into small bite sized cubes.
In a pan/kadai , put the ghee or oil and when its lightly warm add cumin seeds and chopped green chillies and as soon as it splutters, and all the other spice powders ( garam masala being optional ).
Within a few secs add the potato cubes ( make sure the dry masalas or jeera dont burn ).
Then fry the potatoes in the masala for abt 8-10 mins, add salt to taste and the mint leaves. Fry till the potatoes are lightly crispy.
Garnish with chat masala and mint leaves as required.
Amaranths also known as "Chinese Spinach" are green, leafy vegetables and/or grain crops. The leaves of vegetable amaranths and the seeds of grain amaranths are high in protein. Amaranth varies greatly in color of the foliage, the shape of the leaves and the height of the plant. Most varieties are edible.
In Konkani they are known as "Bhajji" and in Kannada as "Dhantin soppu".
I have used the red amaranths as they taste great in this curry.Here is a lovely lip smacking hot n sour side-dish which my mom often makes. Its easy to make and goes well with steaming white rice.
