Love Served Daily

Cooking up Smiles..Across the Miles


28 Comments

Baked Stuffed Tomatoes..The Indianised version.

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Hello everyone. I am so glad you have stopped by. Today I am sharing another beautiful dish for your next get-together. I like to call it Stuffed Tomatoes – Indian style. This is so versatile that it can be served as an appetizer or as a main course, dry or in a gravy. Also, the stuffing I have used here is the good old potato mix, but cottage cheese (or paneer) works great here. You can also use your choice of minced meat and make this a non-vegetarian version. Just use your creativity. I am sure you will love it and so will your guests.

Lets make some pretty looking stuffed tomatoes 🙂

Ingredients:

Firm Tomatoes – 8

Oil as needed to coat the tomatoes

Boiled and mashed potatoes – 3

Oil – 2 tbsp.

Cumin seeds – 1/2 tsp

Frozen Corn – 1/2 cup (You can also use frozen peas if you like)

Onion – 1 medium, finely chopped

Green Chilies – 2 chopped, optional

Ginger garlic paste – 1 tbsp.

Red Chilly Powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Garam Masala Powder – 1/2 tsp

Salt to taste

Shredded Cheese and tomato ketchup – for garnish

Method:

  1. Cut a thick slice on top of each of the tomatoes and scoop out the seeds and pulp. If your tomatoes are not balancing, you can also cut a thin layer at the bottom to make sure they stand well.
  2. Coat the tomatoes well with oil and keep aside. We will make the stuffing now.
  3. Heat oil in a medium pan and add in the cumin seeds. Once they crackle, add the ginger garlic paste and the green chilies and cook for a minute or two. Now add the chopped onion and let them cook till they are nicely brown, about 5 minutes.
  4. Finally, add in the mashed potatoes and frozen corn and mix well. Mix in the dry spices – salt, red chilly powder, turmeric and garam masala. Make sure everything is well combined. Cook the stuffing on medium heat till its well heated through and all flavors have blended in, another 5 – 6 minutes. Turn off the heat and allow it to cool.
  5. Pre heat your oven to 375 F. Line a baking sheet with parchment paper and place your tomato cups on that.
  6. Once the stuffing has cooled down to touch, fill it inside the tomatoes and cover the tomatoes with their tops. Bake them for about 20 minutes till the tomatoes are soft to touch. Make sure not to over bake them as the tomato skins will rupture.
  7. Take them out when done and garnish each of the tomatoes with some shredded cheese and some tomato ketchup. Serve hot.
  8. You can also make these on the stove top. Just cover and cook them till soft.

😛

So there was another gorgeous dish for you. I hope you will give it a try and let me know.

Thanks for stopping by.

Love,

Ritu. 🙂


36 Comments

Kutchi Dabeli Recipe..Indian style burger..Another favorite street food.

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In continuation with my love for Indian street food and Gujarati cuisine, I am making some Dabeli today. It is a delicious Indian street food that originated in Kutch, Gujarat. Spicy potato mixture is placed between Buns and topped with chutney, pomegranate seeds, peanuts and sev.

Dabeli is one of my favorite street food. I have such fond memories of my father treating me with this delicacy. When I moved out of India, I dearly missed eating all the street food, especially Dabeli. So I finally decided to try it at home, and I am so glad I did as its super easy if you have everything handy. Do give it a try and I am sure you will like it.

Lets make some delicious Dabeli…:P

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Ingredients:

For Dabeli masala – you can also use store bought – use 1.5 tbsp. or make your own as below

Whole Red chilly – 1

Cumin Seeds – 1/2 tsp

Corainder Seeds – 1 tsp

Cloves – 2

Black pepper – 4

Cinnamon Stick – 1/2 inch

For Potato stuffing:

Boiled and mashed potato – 1.5 cups

Oil – 1.5 tbsp.

Cumin Seeds – 1/2 tsp

Tamarind Chutney – 2 tbsp.

Salt to taste

Water – 1/2 cup

To Serve:

Buns or Pav – 4

Butter to toast the Pav – 2 tbsp

Roasted Peanuts – 1/4 cup

Sev – 1/4 cup

Pomegranate seeds – 1/4 cup

Chopped onions – 1 small

Sweet tamarind Chutney – 3 tbsp.

Red Chilly Garlic Chutney – 3 tbsp. (Can substitute this with mint & cilantro chutney)

Method:

  1. Lets start with making the Dabeli masala. Skip this step if you have the store bought masala readily available. Roast all the ingredients listed under Dabeli masala until fragrant and then grind to a fine powder. Use as in the recipe.
  2. To make the potato filling, heat oil in a pan and add the cumin seeds. Once the seeds crackle, add the potatoes, Dabeli masala, salt and tamarind chutney. Mix everything well.
  3. Now add 1/2 cup of water and let it come to a boil. Mix everything well and let it cook for a few minutes until the filling is like a thick paste.
  4. Slice the buns in half and toast them with butter till they are nice and crispy. I make my own buns using this amazing recipe at Shital’s Kitchen. Check it out here.
  5. To assemble, apply some tamarind chutney on one side of the bun and the garlic or mint chutney on the other bun.
  6. Take some potato filling and place it on one of the bun slices. Top it with some chopped onions, chopped cilantro leaves, peanuts, pomegranate seeds and sev. Close with the other Bun slice.
  7. Garnish with some more sev and chopped cilantro leaves. Enjoy

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So that is how I made one of my favorite street food and relished some good old days. See how I have served it on a newspaper, just like they do in India 😉

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Do give it a try and let me know if you like it.

Thanks so much for stopping by.

Love,

Ritu. 🙂


17 Comments

Dhaniya or Cilantro Paneer..Go Green.

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Paneer or Indian cottage cheese is a novelty for the vegetarians. It is widely loved by all age groups due to its varied uses. You can make appetizers, dry sabji or mouth watering curries with it and not to forget some very delicious desserts. A Paneer dish is a must when I am cooking some Indian cuisine for my guests.

Here is an interesting twist to the regular Paneer curries. Its flavored with cilantro leaves and brings a beautiful green color to your platter. And not to mention, its absolutely delicious. 😛

Lets cook up some greeny delight

Ingredients:

Paneer or Indian Cottage Cheese – 500 Grams

Chopped Cilantro leaves – 3/4 cup (Feel free to use some chopped stems as well here, so much better than throwing them away)

Green Chilies – 2, optional, to taste

Garlic – 3 cloves

Ginger – 1/2 inch stick

Oil – 2 tbsp.

Onion – 2 medium, Finely grated or pureed

tomatoes – 3 medium, pureed

Ginger Garlic paste – 2 tsp

Red Chilly Powder – 1 tsp, more or less per your spice levels

Coriander Powder – 1 tsp

Cumin Powder – 1/2 tsp

Garam Masala Powder – 1/2 tsp

Salt to taste

Fenugreek leaves powder or kasoori methi – 1 tsp

Cardamom Powder – 1/4 tsp

Cream – 1/2 cup

Procedure:

  1. If you are using fresh homemade paneer, cut it into small cubes and keep aside. You can also fry the paneer cubes if you like. I did not fry it. If you just took out the paneer from the fridge, cut the pieces and put them in a bowl of warm water until ready to use. That will ensure softer paneer cubes in your curry.
  2. Blend together the chopped cilantro, green chilies, garlic cloves and ginger to a fine paste and keep aside. Add some water if needed.
  3. Heat oil in a large pan and add in the ginger garlic paste and cook for a minute. Add in the finely grated onions and let it cook for at least 5 minutes till the onions are nicely browned.
  4. Mix in the tomato puree and cook till you see some oil separating from the tomatoes. Should take another 3 – 4 minutes.
  5. Its time to add in the cilantro leaves paste and mix everything well.
  6. Lets season our curry with salt, red chilly powder, coriander and cumin powder, mix well and add about 1/2 cup of water.
  7. Once, the water comes to boil, add in the paneer cubes and let it cook for a few more minutes. Add in the garam masala powder, the fenugreek leaves powder and the cardamom powder. These spices are added towards the end to retain their fragrance.
  8. Finally mix in the cream and switch off the gas.
  9. Garnish with a spring of cilantro and serve hot with your favorite Indian bread or rice.

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So there is an interesting way to cook the good old paneer. I hope you will give it a try and me know your thoughts.

Thanks so much for reading.

Love,

Ritu. 🙂


16 Comments

Stuffed Mushrooms..The vegetarian version

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Mushrooms are a favorite in my house. Its such a versatile vegetable. You can make a sandwich with it, use it as a pizza topping, make a spicy mushroom curry or even turn them into an appetizer. Stuffed Mushrooms are such a great party appetizer. They are quick and easy to make and look so delightful. I am making the vegetarian version here but you can totally add sausage to it, if you like.

How do you like your mushrooms..?? 😀

It is very important to clean the mushrooms first before cooking. Most people prefer to just wipe it well with a wet kitchen towel. I however prefer to wash them well under running water. It is important to dry them quickly with a paper towel after rinsing. They should absolutely be not kept wet for longer periods or they will turn soggy and who likes soggy mushrooms. 😦

So after that cleaning up, lets make some stuffed mushrooms.

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Ingredients:

Medium sized mushrooms – about 10

Olive oil – 1 tbsp.

Small onion – finely chopped

Parmesan cheese – 1/4 cup, grated

Garlic – 1 tbsp., minced

Spinach – 1/2 cup, chopped

Cream cheese – 1/2 cup or 4 oz

Salt to taste

Ground Black pepper – 1/2 tsp

Bread crumbs – 1/2 cup

Parsley – finely chopped for garnish

Method:

  1. Clean the mushrooms well and make sure they are dry before you start cooking. Preheat the oven to 400 F.
  2. Remove the stem from each mushroom and set aside. Scoop out some of the flesh from the mushrooms to make some space for the stuffing. Finely chop the stem sides and the scooped out flesh from the mushroom caps.
  3. Heat the oil in a medium skillet and add in the minced garlic. Let it get a little color and add in the onions. Cook them for a few minutes and mix in the chopped mushroom stems and flesh. Cook everything for about 3 minutes. Add the chopped spinach and cook for 2 minutes or until just wilted. Turn off the heat.
  4. Mix in the cream cheese, salt and pepper to the onion and mushroom mixture above and combine well. Do a taste test. Yummy.
  5. Line a baking sheet with parchment paper and place the mushroom caps on it. Take a small spoon and fill in the mushroom with the stuffing we have prepared.
  6. Top each of the mushroom caps with some shredded cheese and bread crumbs.
  7. Bake them until the mushrooms are tender and the filling is heated through. You should be able to see a nice golden color on top. It should take about 25 minutes.
  8. Garnish with chopped parsley and serve hot.

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So that is how I make my stuffed mushrooms. Do give it a try and let me know if you like it.

Thanks so much for stopping by. I hope to see you again soon.

Love,

Ritu. 🙂


15 Comments

Whole Tandoori Cauliflower or Gobhi

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If you are looking for a show stopper dish, this is it. It has such a good presentation that whoever looks at it has only one word – Wow. Try it out on your next get together and get ready for compliments. I came across this recipe at Show me the Curry and it was love at first sight. And when I finally made it, I knew this love would last. You must try it out yourself to believe me.

The best thing is you can just serve the whole dish as an appetizer with a chutney or dip on the side or add some sautéed onion and tomatoes to go with it and serve as a dry dish, Or make a curry and dip the whole Cauliflower in it to make a meal. Either way, it looks and tastes awesome.

Choose your style and lets get cooking.

Ingredients:

Cauliflower – 1 whole, medium size

Greek Yogurt or hung curd – 1 cup

Garlic – 4 cloves, minced

Ginger paste – 1 tbsp

Lemon Juice – 2 tbsp.

Salt to Taste

Oil – 1 tbsp

Tandoori Masala * – 2 tbsp. (Feel free to increase or decrease the quantity per your preference )

Onions – 2 medium, finely sliced

Tomatoes – 2 medium, chopped

Garam Masala – 1/2 tsp

Red chilly powder – 1/4 tsp

Salt to taste

Amchur or Mango Powder – 1/2 tsp

Coriander Powder – 1/2 tsp

Oil – 1 tbsp (This is to Sautee the masala)

Method:

  1. Cut out the leaves and stalk of the cauliflower and wash it well under running water. Make sure to keep the shape. Let the gobhi dry for sometime to make sure the marinade sticks to it.
  2. In a bowl mix the hung yogurt, ginger and garlic, lemon juice, salt, 1 tbsp. oil and the Tandoori masala.
  3. Apply a thick coat all over the cauliflower making sure to cover it well and also in between for the flavors to blend in completely.
  4. Place the cauliflower to marinate in the fridge for at least an hour, more if time permits.
  5. Preheat your oven to 400F. Line a baking sheet and place your cauliflower and bake for about 45 minutes, till tender.
  6. Broil/Grill for the last few minutes to get a nice brown golden color on your dish.
  7. While the cauliflower is baking, lets make the onion tomato masala to go on the side.
  8. Heat the 1 tbsp. oil in a skillet and add in the onions. Cook them for a few minutes till nicely brown.
  9. Add the chopped tomatoes and cook for about 2 – 3 minutes till the tomatoes are nicely mashed.
  10. Now add in the salt, garam masala, chilly powder, coriander powder and the mango powder. Mix well. Add a little water if needed.
  11. That’s it. Your masala is ready. Take out the baked Gobhi or cauliflower on a serving platter and spread this masala on the side. Garnish with cilantro or mint leaves. Enjoy

*  Notes:

Here is how you can make your own tandoori masala

Red Chilly Powder – 1 tsp

Coriander Seeds – 1 tsp

Cumin Seeds – 2 tsp

Nutmeg Powder – 1/2 tsp

Black pepper Corns – 1 tsp

Whole Cloves – 1 tsp

Cinnamon Stick – 1 inch piece

Paprika – 1 tsp

Red color – 1/4 tsp (optional)

Roast all these spices in a pan for a few minutes until fragrant and ground to a fine powder. Use as needed.

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So here in a interesting and beautiful dish for your next party. Do give it a try and let me know if you like it.

Thanks so much for stopping by.

Love, Ritu. 🙂


19 Comments

Avocado Kebabs or Burger Patties.

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Hello everyone. Its that time on the month again when I do my monthly column for the B’Khush Magazine – Healthy Bites. Do check out the website if you haven’t. It has lot of interesting content ranging from women health to fashion, foods etc.

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For today’s post I am cooking up some Avocado Kebabs. I cam across this recipe at Cook with Priyanka. Such an easy and delicious recipe and super healthy. Full credit to Priyanka for such a delicious take on Avocados. Do check out her blog for some interesting recipes.

I have modified the recipe to include some veggies just to make it healthier. 🙂

Here is my take on Avocado Kebabs or Burger.

Ingredients:

Ripe Avocado – 1

Onion – 1, small, finely chopped

Carrot – 1 medium, finely shredded (you can also use beetroot here)

Garlic – 2 cloves, finely chopped

Ginger – ½ inch, finely chopped

Green chilies – 1, finely chopped

Semolina or Sooji – 1 tbsp

Corn flour – 1 tbsp (this is for binding, other options you can use here is half a small boiled and mashed potato or mashed rice – 2 tbsp)

Cumin Powder – ½ tsp

Chopped Cilantro – 1 tbsp

Salt to taste

Oil – 1 tbsp

Method:

  1. Cut the avocado and scoop out the flesh. Discard the seed. Mash the pulp well with a fork.
  2. Add in the chopped onions, garlic, ginger, green chilies, shredded carrots, sooji, cornflour, cilantro, salt and the cumin powder. Mix everything well.
  3. Heat oil in a large griddle and make small patties of the mixture.
  4. If the mixture is a little runny, wet your hands. That really helps to form the shape.
  5. Cook them on medium flame, 3 minutes on each side.
  6. Serve hot with mint chutney and onion rings or with some salad on the side.
  7. For the salad I have just mixed shredded carrots with salt, pepper and vinegar.

 

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Thanks so much for reading I hope you liked the recipe.

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Do give it a try and let me know. See you soon.

Love,

Ritu. 🙂


13 Comments

Punjabi Chole..A north Indian delight

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Everyone loves chole in my house. It is a gravy preparation made with chick peas or garbanzo beans that are spiced up and best enjoyed with naan or bhature. It is a famous breakfast item but seriously can be enjoyed anytime of the day. Many people have requested for my chole recipe and I am so glad to finally pen it down. Do give it a try, I am sure you will love it. 🙂

Here is how I make it.

Ingredients:

Chole or Chick Peas – 1 cup

Dried Amla – 2 or 3 pieces

Tea Bags – 2

Onion – 1 medium, finely chopped

Tomatoes – 2 medium, finely chopped

Garlic cloves – 3, finely chopped

Ginger – 1/2 inch, finely shredded

Oil – 2 tbsp.

Chole Masala – 1 tbsp.

Coriander Powder – 1 tbsp.

Pomegranate seeds powder – 1 tsp

Dry Mango Powder – 1 tsp

Red Chilly Powder – 1tsp

Turmeric Powder – 1/4 tsp

Salt to taste

Cumin Seeds – 1 tbsp

Bay Leaf – 1 medium

Cinnamon Stick – 1/2 inch

Cloves – 2

Black pepper Corns – 3

Black whole Cardamom – 1

Water – as needed

For final tempering

Ghee or clarified butter – 1 tbsp.

Ginger juliennes – 1 tbsp.

Green chilies – 2, slit

For Garnish:

Chopped cilantro leaves

Onion – finely chopped

lemon – cut into quarters

Method:

  1. Soak the chole overnight in water or for at least for 6 – 8 hours.
  2. Pressure cook the chole with amla, tea bags, salt and enough water until soft. This should take about 30 minutes. The tea bags give the chole a nice black color. Just make sure to discard the amla and tea bags after pressure cooking the Chole.
  3. While that is happening, lets make the masalas. Dry roast the following spices – Bay leaves, cinnamon, cardamom, cloves and black pepper corns. Keep stirring until fragrant. Once done, let it cool down and grind to a fine powder. All except the bay leaf.
  4. In a large pan, add the oil and let it heat up.  Add in the cumin seeds and let it crackle. Now add the ginger and garlic and let it cook for a min till lightly brown.
  5. Add the chopped onions and let it cook for about 5 minutes till they are cooked through and translucent. Finally mix in the chopped tomatoes and cook till they ooze out some oil. That’s when you know its done.
  6. Its time to add in all the dry spices – the powdered garam masala, chole masala, coriander powder, pomegranate seed powder, dry mango powder, red chilly powder, turmeric and salt. Remember that we have already salted the chole while pressure cooking. Add some water to make sure the dry spices do not burn. Mix well.
  7. Now add the pressure cooked chole to this masala and about 1.5 cups of the water in which we had boiled the chole. Cover and let it cook for about 10 minutes, stirring occasionally.
  8. Once, all the flavors have blended through, take about 1/2 cup of the chole from that gravy and mash it well and add it back to the chole. This helps to thicken up the gravy as well as flavor it. Let it boil for another few minutes.
  9. Finally do a taste test to make sure its per your preference.
  10. For the final tempering, heat ghee in a small pan and add in the ginger juliennes and slit green chilies. Let it cook for a minute and add this to the chole gravy. Mix it well and turn off the flame. Cover it for a few minutes for the flavors to blend in.
  11. Finally garnish it with chopped cilantro leaves and enjoy it with your favorite naan, bhature or puri with a side of chopped onions and lemon wedges.

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So that is how I make my chole. You can also top it with some tamarind chutney and that takes it to an another level. 😀

Do give it a try and let me know. Thanks so much for reading.

See you soon.

Love,

Ritu. 🙂


8 Comments

Appe Manchurian..A colorful South Indo Chinese appetizer.

IMG_1430Appe Pan or Aebleskiver Pan is one of my newest purchase and I am already in love with it. It is so versatile and can be used for almost anything that you would rather fry. Some dishes that I have tried in this “wonder pan” include dahi vada, kofte, kababs, bread roll, sabudana vada, manchurian etc. If you need some wonderful ideas to use this pan, check out this link by a dear friend Soniya Saluja. You will be amazed by her creativity with which she has used the appe pan and created some fabulous dishes. A big thumps up to you Soniya for all your interesting ideas. 🙂

Appe is a traditional south indian breakfast item, made with rice and pulses that are soaked and grinded and finally tempered and cooked in an appe pan. I have however made them with sooji or semolina for an instant version. These appe are then sautéed in some Manchurian gravy to create a perfect match of a South indo Chinese cuisine. 😛

Here is how I made this interesting appetizer.

Ingredients:

To make Appe

Sooji – 1 cup

Thick yogurt – 1/2 cup

Water – 1 cup, appx.

Eno Fruit Salt – 1 tsp

Salt – to taste

To make Manchurian gravy

Oil – 1 tbsp

Finely sliced onion  – 2 tbsp
Finely chopped red and green bell pepper – 1/2 cup
Crushed garlic – 1 tbsp.
Crushed ginger 1 tbsp.
Soy sauce – 1/2 tbsp
Vinegar – 1/2 tbsp
Chili sauce – 1 tsp
Ketchup  – 1/2 tbsp
Corn flour – 1 tbsp dissolved in 2 tbsp water.
Salt – to taste

Black Pepper Powder – 1/2 tsp

Sugar – 1/2 tsp

Water – 1 cup
For Garnish – Chopped green onions or sesame seeds

Method:

  1. Lets make the appe first. Mix the sooji, yogurt and salt and gradually add the water. The mixture should be of pouring consistency. Leave it aside for about 30 minutes.
  2. Heat your appe pan and add a drop of oil in each of the hole. Add the eno to your sooji mix and pour a little batter in each of these holes.
  3. Cover and cook for about 3 minutes on medium flame till you get a nice brown color. Flip on to the other side and cook for another 3 minutes, uncovered this time.
  4. Take them out on a plate and lets cook the Manchurian gravy now.
  5. Heat oil in a wok and add in the garlic and ginger. Let them cook for a minute.
  6. Add in the sliced onions and bell pepper and cook on high heat for about 2 minutes. Its important to cook this on high heat to make sure the veggies retain their crunch.
  7. Its time to add all the sauces now – the soya sauce, vinegar, chili sauce and ketchup. Mix well.
  8. Add in the salt, pepper, sugar and water. Let it boil.
  9. Once the sauce comes to boil, add in the corn flour mixed with water. Let it cook for a minute or two.
  10. Do a taste test to make sure its per your preference.
  11. Finally add in the cooked appe and mix till they are well covered with the sauce which should have thickened up by now.
  12. Cook this for a minute for all the flavors to blend in.
  13. That’s it done. Garnish with chopped green onions or sesame seeds. Enjoy.

So there if you have it. A beautiful fusion that I am sure you will love. Do give it a try and let me know if you like it.

Thanks so much for stopping by.

Until next time,

Ritu. 🙂


39 Comments

Cabbage Muthiya.A healthy, Gujarati snack.

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I really enjoy eating Gujarati cuisine. It is so different from our usual Punjabi food, simple, sweet, flavorful and so delicious. Most of their dishes are steamed vegetables or flour that are then tempered to enhance taste. Some of my favorite dishes include Thepla, Daal Dhokli, Handvo, Dhokla, Khandavi and of course Muthiya. Today I am making some healthy and delicious Muthiya but with a twist. 😉

Muthiya gets its name from the action of “gripping the flour” in your hand (or Muthi, as called in hindi). It is traditionally made with chick pea flour (Besan) and fenugreek leaves (methi) flavored with spices and finally steamed. This is then either tempered or fried, as preferred. The steamed version really appeals to me as its a pretty healthy snack and so flavorful. You can also make this ahead of time and temper it right before serving. Such an easy and healthy snack item.

I have always had Muthiya with Methi but when I came across this recipe of Cabbage Muthia at Spusht, I was impressed. It looked delicious, healthy and was using cabbage. I can hardly find any uses for cabbage other than the boring sabji we make (Or koftas, salad, cole slaw etc.) And when I finally tried it, it was delicious. I could hardly tell, it had cabbage and the taste was so good. Thank you Nisha Sarda for this amazing recipe. I loved it and will surely make it again. Do check out her blog guys, she is an amazing cook and a great photographer too – Spusht.

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Here is the recipe for Cabbage Muthiya 

Ingredients:

To make Muthiya:

Grated Cabbage – 2 cups

Chick pea flour – 1/4 cup

Whole wheat flour – 1/2 cup

Semolina or sooji – 1/4 cup

Lemon juice – 1 tbsp.

Oil – 1 tbsp.

Cilantro – 1 tbsp, chopped

Mint – 1 tbsp., chopped

Ginger – 1 tsp, grated

Baking Soda – a fat pinch

Salt – to taste

Sugar – 1 tsp

Red chilly podwer or chopped green chilies – to taste

Turmeric powder – 1/4 tsp

Water – as needed

For Tempering:

Oil – 1 Tsp

Mustard Seeds – 1/2 tsp

Sesame seeds – 1/2 tsp

Curry leaves – about 5, crushed

Green chilies – slit, optional

Lemon Juice – 1 tbsp

For garnish – Chopped Cilantro, grated coconut

Procedure:

  1. Mix all the ingredients listed under Muthiya except the soda and leave it aside for about 10 minutes. The cabbage releases some water which should be good enough to bind it all together. You can add more water if needed. Add the baking soda. Conversely, If the mixture becomes too watery you can add more flour till it all comes together as a soft dough. You should be able to give it a log shape when you grip the mixture between your hands. That’s when you know its done.
  2. Get your steamer ready with some hot water. Coat your hands with some oil and pick up little balls of the mixture and shape them into logs. You can also use an instant pot for steaming.
  3. Steam for about 20 minutes on medium heat. Check with a toothpick to make sure its cooked from inside.
  4. Let them cool for a few minutes before tempering. You can also let them cool completely and keep it in the fridge in a zip lock bag or air tight container and temper them when you are ready to eat.
  5. For the tempering, heat oil in a pan. Add the mustard seeds and let them splutter. Add the sesame seeds and the curry leaves and also the green chilies, if using. Let them cook for a few seconds and add in the sliced Muthiya. The size and shape of the muthia is totally as per your preference.
  6. Cook the Muthiya for a minute or two till all the tempering is well coated and you see a pretty golden color. Drizzle some lemon juice on top, mix well and switch off the gas.
  7. Finely garnish with chopped cilantro and/or grated coconut and enjoy your delicious and healthy snack.

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So thanks again Nisha for this recipe. I will surely be making it again, May be with Kale this time. 🙂

Some other options would be raddish, bottle gourd, or spinach Muthiya.

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Thanks so much for reading. I hope you will try this and let me know if you liked it.

See you again soon.

Love,

Ritu 🙂


6 Comments

Pav Bhaji..A favorite Indian street food

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India is hugely popular for its street food. Pav Bhaji, Golgappe, Vada Pav, Chole Kulche, Bhel Puri and the list goes on. Each region has its own specialty. When I moved out of India, I dearly missed those delicacies. Because seriously eating the same food in a restaurant is not half the fun as eating it on the streets. Yesterday I had a sudden craving for some delicious Indian street food. Having a fridge full of veggies made the choice easier. I decided to make some Pav bhaji.

Pav Bhaji originated in Maharashtra but is now popular all over India. There are various methods to make this but the basic remains the same. Mashed vegetables and potatoes are seasoned with onion, tomatoes and pav bhaji masala. This is known as Bhaji and is served with toasted bread, called Pav. A lot of butter goes into the authentic preparation of this dish but I like to keep it light due to personal preferences. Here is how I make it.

Ingredients:

Potatoes – 4 medium

Green Pepper/Capsicum – 1 medium, finely chopped

Carrots – 2

Cauliflower – 1/2 small (I have also substituted this with half a cabbage, tastes equally good)

Green peas – 1/2 cup

Beetroot – 1 small (It gives a beautiful red color)

Onion – 2 medium, finely chopped

Tomatoes – 4 medium, finely chopped

Garlic gloves – 5, minced

Ginger – 1 inch piece, minced

Butter – 2 Tbsp (or more if you like)

Green chilies – 2 chopped

Pav Bhaji Masala – 2.5 Tablespoon (Or more if you like it spicy)

Salt to taste

Kashmiri red chilly powder – 1/2 tsp (gives a good color)

Lemons – 2

Water – 1 cup, as required

Cilantro for garnish

Method:

  1. Pressure cook potatoes, carrots, cauliflower and beetroot till they are soft and mushy. Should take about 15 minutes. Once done, mash them well with a potato masher or the back of a spoon.
  2. In a large pan or kadai, melt the butter and add the garlic and ginger. Once the two get some color add in the chopped onions and cook them till they get a nice brown color. Add in the chopped green pepper and green chilies and cook for another 3 minutes.
  3. Its time to add in the tomatoes and cook them till they leave some oil. Add in the salt, red chilly powder and the pav bhaji masala. Mix everything well.
  4. Finally, add the mashed and pressure cooked veggies and the green peas to the masala and mix everything. Add in water a little at a time and let it cook covered till it reaches the desired consistency.
  5. Do a final taste test, add in the chopped cilantro, drizzle some lemon juice and serve hot with a dollop of butter.
  6. To prep the Pav, heat some butter in a pan. Cut the Pav horizontally and heat them till they get nice and crispy.
  7. Enjoy your pav bhaji with some chopped onions and lemon wedges.

 

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So go ahead and make some Pav Bhaji and enjoy a taste of India right in your home. And make sure to eat lots of street food in your next India trip, if your stomach allows it. 🙂

Notes:

If you do not get Pav in your area, you can make your own by following this recipe at Shital’s Kitchen. Thanks to her I make my own now, and they always come out wonderful. Here is how she makes them:

http://shitals-kitchen.blogspot.com/2014/03/pav-bread.html

My home cooked Pav following her awesome recipe.

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