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Mumbai Style Pav Bhaji

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Pav Bhaji is a popular Indian street food tracing its origin to Mumbai. This specialty dish is popular in every kitchen and by-lane of Mumbai‘Pav’ means a type of soft bread and ‘Bhaji’ means a mix of vegetables and curry.
Pav bhaji is made from a mix of many vegetables which usually include Cauliflower, Tomatoes, Carrots, Peas, Beans, Capsicum etc.
These days Pav Bhaji is available in almost all Indian restaurants and many street side joints.
The cooking process is relatively quick and easy With a mix of several vegetables.
Pav Bhaji is quiet healthy. Though it tastes best with a liberal dose of butter. you can cook it at home with less oil and butter to make it healthier.

To make Pav Bhaji at home follow the detailed step by step recipe on my you tube channel with a link below.

Preparation time : 15-20 mins
Cooking time : 30-35 mins
Serves : 4

Ingredients

For boiling veggies

250 gm Green Peas
200 gm cauliflower
2 medium size potato diced
100 gm french beans
1 chopped Green capsicum
2 small carrots chopped
1 small tomato chopped
1 tbsp pav bhaji masala
2 tsp salt
1-3/4 cup Water (used leftover boiled water from the veggies)

For tempering

1 medium onion chopped
3 small Tomato, chopped
1 tablespoon Ginger paste
1 crushed green chilli(optional)
1/4 tsp turmeric powder
1 tsp red chilli powder
2 tsp garam masala powder
2 tablespoon Pav bhaji Masala
1/2 teaspoon Red chili powder
2 tablespoon Butter or Oil
Salt to taste
2 tablespoon Chopped cilantro leaves
2 tablespoon Lemon Juice – to sprinkle on top (optional)

Directions || To prepare Pav bhaji Veggies

1. Boil all the veggies together in a pressure cooker ,this saves lot of time.
2. add salt , pav bhai masala ,chopped tomato and water.
3. Close the lid and cook it till 3-4 whistles.
4. Do not discard the water from boiled veggies.

Directions || Tempering Pav bhaji

1. Prepare ingredients for tadka.
2. Heat butter and oil (pav bhaji means lot of butter)
3. Add chopped onions…
4. Add ginger paste and saute for a minute.
5. Saute until onions are translucent..
6. Add chopped tomatoes.
7. Cover and cook until tomatoes are tender and soft.
9. Uncover and start mashing up the tomatoes.
10. Add salt, turmeric powder , garam masala powder , red chilli powder and Pav bhaji masala.
11. Saute and mix until well blended.
12. Finally mix in mashed boiled veggies that we prepared earlier..
13. Keep mashing throughout the process..
14. Mix in salt and some butter. As you can see I have added 1 teaspoon of extra
butter to saute my tempering.
15. If you like add more butter, some lemon juice.
16. Sprinkle chopped cilantro leaves and some finely chopped onions..

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Masala Khichdi | Khandeshi Masala Bhaath

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Khandeshi Masala Khichadi is a one -pot comfort meal traditionally a maharashtrian dish.
Masala Khichdi is a spicy variation of simple khichdi with heavenly flavors.This khicidi is simple to cook and very easily done in pressure cooker. It can be served with papad but it tastes divine when served traditionally with Marathi pickles like ‘Teecha’. So do try this recipe and please share me your feedback.

Preparation time : 10 minutes
Cooking time :15 mins
Serves : 4

Ingredients

2 tbsp Oil
1 cup Rice
1/4 cup Tur dal
1 tsp Mustard seeds
few curry leaves
1 cup Peanuts
1 medium Onion finely chopped
2~3 Green chillies chopped
1 Tomato finely chopped
1/4 tsp Turmeric powder
1 tsp khandeshi masala/curry powder
1 tsp Red chili powder
3 cups Water
Salt to taste
Coriander leaves

Directions || How to make Khandeshi Masala khicidi

Mix rice and toor dal ,wash them well with water and soak them for 15-30 minutes,
Heat up oil in a pressure cooker.
Add mustard seeds and let them pop up.
Add curry leaves and peanuts. Stir well and fry for about a minute.
Once peanuts are fried well ,add onion, green chillies and fry until onion turns light golden.
Add tomato, khandeshi masala(curry powder), red chili powder and turmeric powder.
Mix well and fry for about 2 minutes.
Now add soaked rice and dal.
Mix well and add water and sprinkle few coriander leaves, salt to taste. Mix well.
Close the lid and cook on medium heat until 3 whistles.
Masala khichadi is already.
Serve with lots of ghee and coriander leaves.
You can serve masala khichaadi with papad or pickle too.

Chicken Jalfrezi

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Chicken Jalfrezi is tender juicy chunks of mild hot chicken curry cooked in a spicy tomato sauce
studded with stir-fried peppers and onions.This richly flavored jalferazi with capsicum and onion ,
tastes best with chapati rice, but you can also serve it with steamed rice.

Ingredients:

250 grams of chicken breast, cut into medium size cubes.
2 tbsp of oil
1 large onions, cut into medium size cubes
1 cup of green capsicum, yellow capsium and red capsicum cut into medium size cubes
1 tbsp ginger-garlic paste
2 slit green chillies
½ tsp of turmeric powder
1 tsp of red chilli powder (adjust to taste)
2 tsp of coriander powder
½ tsp of cumin powder
1 tsp of garam masala
1 tsp of canned tomato paste (optional)
1 cup of chopped ripe tomatoes

Directions || How to make Chicken Jalfrezi

Prepare all the ingredients and keep ready
Heat 1 oil in a pan, add onion cubes
Sauté until the onions turn soft and a light brown around the edges.
In the same pan, add green, red and yellow capsicum and saute them well for 2 mins.
Remove them from pan and set it aside.
In a cooking pot, add oil.
Add chicken cubes ,ginger garlic paste and fry for a minute until fragrant and mix it well with chicken again
Cover and cook the chicken for 10-12 minutes or until the chicken is cooked through
The chicken will let out water while cooking so the dish shouldn’t burn but keep an eye on it every 3-4 minutes by giving everything a good stir
Once the chicken is cooked, uncover and cook on a medium flame a few more minutes.
Now add all the spices – coriander, cumin powder, chilli powder, garam masala, turmeric ,green chillies – and fry again for a minute until they turn fragrant.
Take care not to burn the spices at this stage by keeping the flame low
Now add the tomato paste (if using) as well as tomato ketchup
Mix well, add ½ cup water, and cook for a minute
Check in between to give the curry a stir and keep heat to medium- low.
The gravy should be thicker by now and not watery (which is what we want)
Add salt and stir, check the taste to see everything is balanced well.
Add fried onions and capsicum and mix it well with chicken gravy.
cook for 5 mins on medium flame before removing from the heat
Serve chicken jalfrezi hot with rice or rotis

Vegetable Dum Biryani Recipe | Layered Veg Biryani

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Dum veg biryani recipe ­ an aromatic, lightly spiced restaurant style dum vegetable biryani recipe.Vegetable Dum biryani is inspired from traditional Hyderabadi Dum biryani style. This is the most famous , aromatic and flavorful rice loved by all veg lovers.This biryani is vegetarians dream come true , enjoying the famous dum biryani cooked with vegetables.Traditionally this biryani is cooked in three steps :first step involves cooking basmati rice , second cooking vegetables biryani gravy or whole spices and curd and the third involves the most important step the cooking layered rice and vegetables and fried onions.

 

This last method is called Dum (dum means giving pressure cooked effect in a tighly pot container)
You may feel its complicated , but don’t worry its very easy and simple to cook if you follow the steps correctly.Looking the rice

in this method, dum style adds very good flavor , texture to the final dish which is worth the efforts.
So this recipe is dedicated to all my friends and viewers who wants to taste vegetable dum biryani.
you can also watch step by step video for the detailed recipe.
Do try this at home and leave me your valuable feedback in the comment box.

Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes

Servings 8-10 people
Yields : 1 kg biryani

Ingredients

for the rice layer:

1/2 kg basmati rice
1 inch cinnamon
2 medium size tej patta
1 star anise
5-6 black pepper balls
8 cups water for cooking rice
5-6 teaspoon salt

for the vegetable marination

4 medium size carrots diced
1/2 cup chopped french beans
1/2 cup green peas
1/2 cup cauliflower florets (gobi)
2 tablespoon ginger garlic paste
1 tsp red chilli powder
2 tsp garam masala powder
1 tsp cumin powder
1 tsp black pepper powder
1 cup fresh curd (yogurt or dahi)
2 tsp salt

For the veg gravy masala

1 inch cinnamon
2 medium size tej patta
1 star anise
5-6 black pepper balls
1 tsp shahi jeera
2-3 javitri(mace)
2 tbsp biryani masala
2 large onions finely chopped
2 medium size tomatoes finely chopped
5-6 medium size potatoes cut into large cubes
1/2 cup mint leaves
3 cups water cooking in a pot
3 to 4 tablespoon oil or ghee

topping the layers:

¼ cup fried browned onions
a few strands of saffron (kesar) dissolved in 2 tablespoon warm milk or water.
¼ cup fresh mint leaves (pudina patta)
2 tablespoon oil or butter or ghee

Direction || How to rice for Biryani :

Rinse the rice very well in water till it runs clear of starch,then soak the rice for 30 mins in enough water.

Add all the whole spices( cinnamon,tej patta(bay leaves),star anise, black pepper balls) in the rice water.
Boil the rice on a high flame for 15-20 mins.
Keep on checking the rice in between , once the rice is 3/4th(75%) cooked , turn off the flame and drain all the excess water out of the rice.
Keep it aside.

To marinade Vegetables

In a large bowl, add carrots , french beans , green peas(matar) , cauliflower(gobi) , ginger-garlic paste, red chilli powder,
garam masala powder, cumin powder, black pepper powder,yogurt(dahi) and mix them well.
Set it aside for an hour.

Directions || How to fry potatoes.

Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.

Directions || how to make vegetable gravy masala

1. heat oil in the pot.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace black pepper balls.
3. Saute it till nice aroma.
4. add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the mix marinated vegetables ,fried potatoes and stir for some 3­4 mins on a low flame.
7. now add the freshly ground biryani masala & red chilli powder. stir.
8. now add water and salt. stir very well
9. increase the flame and let the veggies cook well.
10.after 10-15 mins , when veggies are cooked well , add 1 cup fried onions and mint leaves.
11. turn off the flame and keep the gravy aside.

Assembling and layering:

1. in a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. if cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. arrange half of the rice layer in the pot or pyrex bowl.
4. now spread half of the cooked veg gravy masala on top of the rice layer.
5. sprinkle fried onions,mint leaves
6. then again the rice layer,veg gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. cover the pyrex bowl with an aluminium foil.
11. if using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. you can bake the veg biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. if cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the veg biryani dum cook for 25­30 minutes or till
done.
14. serve veg biryani hot with some raita, pickle, salad and papad.

Chicken Dum Biryani

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Chicken Dum Biryani is the most divine dish of all the non-veg dishes. Biryani is the most popular festive dish on the occasion of Eid-Ul-fitr.

Celebrations are incomplete without this authentic dish in any Muslim family.Though its derived from the Persian word ‘biriyan’, this delicious layered rice dish is slow cooked with spices, a choice of meats and flavoring agents is
not only popular across India but world wide.Loved by all food lovers across the world,
it is one of the royal dishes of India that reminds of the culinary heritage of the regal era of emperors Akbar and Shah Jahan and went on to occupy pride of place in the kitchens of the nawabs and nizams of India.

One of the most authentic and aromatic aromatic dish, biryani is sprinkled with rose water or saffron.If you cook this biryani with such precision that you are bound to make this dish again and again.

 

 

Prep Time: 30 mins
Marination Time : 3-4 hours(overnite)
Cook Time: 1 Hour 15 Minutes
Yields : 1 kg biryani rice
Serves : 8-10

 

Ingredients

For Marination

1 kilograms chicken
2 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala powder
5-6 pepper balls
3 tsp biryani masala
1 cup curd
1 tsp salt

 

For chicken masala

1 cinnamon stick
2 bay leaves
1 star anise
2 medium size onions finely chopped
1 tomato finely chopped
1 tablespoon garlic paste
1/2 cup fresh cream

 

For rice

1 kg basmati rice
2 green cardamom
1/2 cup ghee
1 bay leaf

 

For Garnishing

1 cup thinly sliced onion
2 pinches saffron
1 teaspoon chopped mint leaves
1 teaspoon chopped coriander leaves

 

How to make Chicken Biryani

Direction || How to marinade chicken

Step 1

Add all the marination ingredients in it. Rub well with your fingers so that the marination spreads evenly.
Ideally you should leave marinated chicken in the refrigerator overnight.
If you have sudden guests coming then, use a fork to bore holes in the chicken, marinate and keep aside for 1-2 hours.

 

Direction || How to cook rice for biryani

Meanwhile wash the rice thoroughly and soak it for 1 hour
boil the rice till its 3/4 th(75%) cooked and keep aside, spread on a plate. If you overcook your rice, it will turn pasty when mixed with the chicken.

 

 

Directions || How to fry potatoes.

Heat 2 tbsp of ghee in a pot.
Add potatoes cubes.
Fry till golden brown and keep it aside.

 

Directions || how to make chicken gravy masala

Thinly slice the onions and fry them in the same ghee. Reserve half of the onions and keep aside.
Remove the chicken from the refrigerator and allow it to come down to room temperature.

 

1. Heat ghee in a deep bottomed vessel. It should have a tight fitting lid.
2. Add bay leaves, cinnamon stick ,shahi jeera,mace,black pepper balls.
3. Saute it till nice aroma.
4. Add the thinly sliced onions. saute them on a low to medium flame, till they get golden.
5. Then add finely chopped tomatoes and let it cook well.
6. Once it gets mushy, add the chicken and curd and cook covered ,fried potatoes and stir for some 3­4 mins on a low flame.
7. Now add the biryani masala & red chilli powder. stir.
8. Now add water and salt. stir very well
9. Increase the flame and let the chicken cook well.
10.After 10-15 mins , when chicken is tender , add 1 cup fried onions and mint leaves.
11. Turn off the flame and keep the gravy aside.

assembling and layering:

1. In a small bowl take 2 tbsp milk. add saffron strands and mix well. keep aside for 10 to 15 minutes.
2. If cooking on stove than use the same pan in which you cooked the rice or a different one.
you can make as many layers you want.
3. Arrange half of the rice layer in the pot or pyrex bowl.
4. Now spread half of the cooked chicken gravy masala on top of the rice layer.
5. Sprinkle fried onions,mint leaves
6. Then again the rice layer,chicken gravy masala layer.
9. sprinkle mint leaves, 1 tbsp oil/ghee, saffron milk and fried onions.
10. Cover the pyrex bowl with an aluminium foil.
11. If using a pot, then cover the pan with a moist muslin cloth or aluminum foil. cover tightly with a lid.
12. You can bake the chicken biryani for 25 to 30 minutes in a preheated oven at 180 degree celsius.
13. If cooking on stove, then first heat up a tava/griddle and then keep the biryani pan on the tava. this way the
bottom of the biryani won’t get burnt. lower the flame and let the chicken biryani dum cook for 25­30 minutes or till
done.
14. Serve chicken biryani hot with some raita or papad.

Baita Roti (Egg roti)

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Baida Roti or Egg Roll is an awesome and delicious combination of eggs and chicken(meat) which is shallow fried in ghee. This yummy flavorful Indian bread stuffed with minced mutton or chicken should be a must go dish in the month of holy Ramadan. You can even prepare this dish for parties or get together s. Do watch this step by step video for
cripsy Baida Roti.

Preparation time : 20 minss
Cooking time : 20 mins
Serves : 4

 

Ingredients:

For the dough:

250 gm maida
1 tsp oil
Water
Salt to taste

 

For the filling:

250 gm minced chicken or meat(keema)
1/2 small onion, chopped
Half cup chopped fresh coriander leaves
2 eggs, beaten

Salt to taste

Directions || How to make Baida Roti

Mix the maida, oil, salt and water and knead it into a soft dough.

Make five to six equal portions from the dough.

Now, roll out each portion of dough into a thin, square-shaped chapatti.

Heat a teaspoon of oil in a pan or a tawa. Place the chappati on the pan.

Place some mince chicken or meat (keema) (you can watch my video how to prepare keema), in the centre of the chapatti.

Pour a spoonful of beaten egg,onions and coriander over and around the mince chicken.

Fold the sides of the chapatti to cover the meat and egg, like in a square packet.

Flip and pour some ghee around the folded chappati again. Fry till it turns golden brown in colour.

Your baida roti is done!!

Serve with green chutney.

Mughlai Keema(Qeema) paratha

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Mughlai Keema Paratha, which is stuffed with spicy mutton keema (minced meat of a goat) filling,topped with whisked eggs.This authenic paratha is famous throughout India.
I prepared this dish with chicken ‘keema’.The chicken variant can be prepared the same way as normal mughlai paratha.You can check this simple unique paratha with the easy recipe and step by step video.
A must try recipe at home.

Preparation time : 20 mins
Cooking time : 10-15 mins
Makes 7-8 parathas
Serves 3 to 4

 

Ingredients:

For the dough:

2 cups wheat flour
1 cup all purpose (maida) flour
1 tsp oil
Salt to taste
Water

For the filling:

250 gm minced chicken(keema)
1/2 small onion, chopped
1 green chilly finely chopped
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp garam masala powder
Half cup chopped fresh coriander leaves
1 egg, beaten
Salt to taste

 

Direction || How to make Mughlai keema paratha

Mix the wheat flour , maida, oil, salt and water and knead it into a soft dough.

Make seven to eight equal portions from the dough.

Keep the dough aside.

In a hot pan, add oil and chopped onions.

Fry onions till it turns golden brown and then add ginger garlic paste, green chilli ,red chilli powder,garam masala powder,cumin powder and salt.

Stir and cook till water has almost dried.

Remove and keep aside.

Now add chopped coriander leaves.

Let it cool for some time.

Now, roll out each portion of dough into a thick small ,round shaped dough.

Now in the center of the dough , place some prepared chicken keema.

Take the edge and start pleating as well as bringing the pleats in the center.

Pressed the pleats in the center and now with the rolling pin , make a round shape paratha.

Heat a teaspoon of oil in a pan or a tawa. Place the paratha on the pan.

Pour some beaten egg over the paratha in the pan. Flip and pour some beaten egg again.

Fry till it turns golden brown in colour.

Your Mughlai keema paratha is done!!
Serve with green chutney.