Pav Bhaji

Pav Bhaji is a favorite dish among Indians. Pav is a type of bun and Bhaji is a spicy dish of mixed vegetables. You may add any vegetable of your liking in the Bhaji and if you don't eat Potatoes, you may swap it with Raw Bananas. If you add beetroot your bhaji will have a red colour as below so don't be intimidated by the colour!!

Ingredients:

• 2 Potatoes peeled and diced
• 1 cup Cauliflower florets
• 1 cup cut Mixed Vegetables (Carrots, beans, green peas, corn, sweet potato, beetroot)
• 2 tbsp Butter
• 2 Green Chilies 
• 1 tbsp finely chopped Ginger
• 2 Tomatoes chopped
• 1/2 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 2 Cardamom
• 6 Cloves
• 1 tsp Jeera
• 1/4 tsp Asafoetida
• 2" pieces of Cinnamon
• 1 Bay leaf
• 1 tsp Kasuri Methi
• 1 tbsp Saunf
• 2 tsp Salt (Adjust to taste)
• 1 tsp Sambar Powder
• 1 tbsp lemon juice (Adjust to taste)
• 1/4 cup chopped Coriander leaves
• Pav Buns (As required)

Method:

1. Pressure cook the mixed vegetables along with the cauliflower and potato for 3-4 whistles.
2. Heat a pan and add the butter, asafoetida, bay leaf, cinnamon, cardamom, cloves and Jeera. When the jeera starts to crackle, add the ginger, green chillies and tomatoes and saute the tomatoes till it is cooked nicely to a pulp.
3. Add the cooked vegetables, turmeric, red chilly powder, saunf, kasuri methi, salt and sambar powder and mix well. Mash the vegetables as you stir and adjust the consistency of the gravy by adding water if required (This bhaji should be thick so don't add too much water) Cover the pan and simmer for 5 minutes so that the tastes blend in well.
4. Switch off the stove and add the lemon juice and coriander and server hot with pav buns toasted with butter.

Batura

This is a deep fried Indian bread that tastes good with Channa Masala and the combination is so popularly called Channa Batura or Chole Puri.

Ingredients

• 2 cups All Purpose Flour (Maida)
• 1 cup Yogurt (Adjust as required)
• 1/2 tsp Sugar
• 1 tsp Salt (Adjust to taste)
• 1 tsp ghee for the dough
• Oil for deep frying

Method

1. Mix the flour, sugar, salt, ghee and add the yogurt little by little and mix well to form a soft pliable dough.
2. Cover the dough with a wet cloth and keep aside for 1 hour.
3. Gently punch the dough and divide it into small lemon size balls.
4. Roll out each ball into circles 1/4 " thick.
5. Heat oil in a wok and start to fry the rolled out baturas one by one.
6. Serve the batura hot with Channa as side dish.

Channa Masala

Protein rich chickpeas (channa) in tomato gravy makes a yummy side dish for chappatis / poori or batura.

Ingredients

• 1 cup Kabuli Channa (Chickpeas) 
• 1 Tomato
• 2 Cardamom
• 5 Cloves
• 1" piece Cinnamon
• 2 tbsp chopped cilantro
• 1 Tea bag
• 1 tsp Sambar powder
• 1/2 tsp Turmeric
• 1/2 tsp grated Ginger
• 2 green chillies (Adjust to taste)
• 1 tsp Oil
• 1 tsp Kasuri methi
• 1 tsp Salt (Adjust to taste)
• 1/2 tsp Fennel seeds (Saunf)
• 1/2 tsp Cumin seeds (Jeera)
• 1 Bay leaf
• 1 tsp Lemon juice (Optional and Adjust to taste)

Method

1. Wash and soak the channa for 6-8 hrs and then pressure cook it for 6 whistles along with the tea bag and salt and keep aside.
2. Grind the tomato, cardamom, cinnamon, clove, fennel seeds, ginger and green chillies and keep aside
3. Heat the pan and add the oil, bay leaf and cumin seeds. When the cumin seeds crackle, add the ground mixture and cook it for a few minutes. Then add the cooked channa after squeezing and removing the tea bag. Add the Kasuri methi, turmeric, sambar powder and salt and allow it to cook for a few more minutes so that all the flavors blend in.
4. Remove the chole from fire and add the lemon juice and mix well. Garnish with chopped cilantro and serve hot with roti/ poori/ batura/ rice.

Omapodi

Omapodi or Sev as it is popularly known, is yummy to eat as it is, or with some chat or mixed in curd with some chat masala. This is my mom's recipe for Diwali.

Ingredients

• 1 cup Besan 
• 1/4 cup Rice flour
• 1 tsp Ajwain (Omam)
• 1 tbsp Butter
• 1 tsp Salt (Adjust to taste)
• Oil to deep fry

Malai Parwal

This is an awesome recipe from Shanti Krishnakumar's cook book. Not many like Kovakkai in my house but everybody loved this dish and Kovakkai is a very healthy vegetable too.
 

Ingredients

• 2 cups Kovakkai (Parwal / dhondakkai) cut thinly, length wise
• 1 Tomato chopped
• 1/4 tsp Turmeric powder
• 1 tsp Coriander powder
• 1/2 tsp Garam masala powder
• 1 tsp Salt (Adjust to taste)
• Milk - 1/2 cup
• 1 tbsp Oil
• 1/4 tsp Cumin seeds
• 1" Cinnamon Stick
• 4 Cloves
• 2 Cardamom
• 10 Cashews
• 1/4 cup grated Coconut
• 4 Red chillies

Method

1. In a pressure pan, heat oil and add the cumin seeds, cinnamon, cardamom and cloves. When the cumin seeds start spluttering, add the tomatoes and saute well.
2. Add the Kovakkai / Parwal, turmeric powder, coriander powder and salt and mix well. Add 1/4 cup water and pressure cook for 1 whistle.
3. Meanwhile, grind the cashews, coconut, and red chillies to a fine paste and keep aside.
4. When the pressure is released from the pan, take out the lid and add the ground paste and garam masala. Add milk and cook in low heat till the gravy thickens and becomes creamy.
5. Serve hot with any Indian flat bread of your choice. It goes well with rice too!

Vegetable Biriyani

Vegetable Biriyani is an exotic dish with the inviting smell of saffron. It makes a very good party food. It may look a little time consuming but in the end, you will feel it was definitely worth your time. Enjoy cooking!!!

Ingredients
For Rice:

• 1 cup Basmati Rice
• 2 cups Water
• 1/4 tsp Salt
• 1 tbsp Oil (Preferably Olive oil)
• 2 pinch Saffron threads
• 2 tbsp warm Milk

For Marinating:

• 4 cups chopped Vegetables (Carrots, Beans, Cauliflower, Broccoli, Green Peas, Potato)
• 1 tsp Turmeric
• 1 tsp Chilli powder
• 1 tbsp Coriander powder
• 1/2 tsp Salt
• 1 cup Curd

To Grind:

• 1 Cardamom
• 1" Cinnamon
• 2 medium Tomatoes
• 3 cloves
• 1/4 cup mint leaves
• 1" Ginger
• 2 Green chillies

For Vegetable Gravy:

• 2 tsp oil
• 1 Black Cardamom
• 1 Star Anise
• 1 tsp Cumin seeds
• 1 Bay leaf
• 1/4 tsp Asafoetida
• 1 tsp Garam Masala
• 1/4 tsp Salt (Adjust to taste)

For Garnish:

• 1 tbsp Sliced Almonds
• 1 tbsp Melted butter

Method:

1. In a big bowl, add the ingredients for marinating except the vegetables and mix well. Now add the chopped vegetables and mix well so that the vegetables are coated well with the masala. Close it and keep aside to allow it to marinate for 30 min. 
2. Now wash and cook the rice separately with oil, salt and water.
3. Soak the saffron threads in warm milk for 15 min.
4. In the mean time prepare the ground paste with the ingredients to grind.
5. Heat a large wok and add the oil. Add the black cardamom, star anise, bay leaf, cumin seeds and asafoetida.
6. When the cumin seeds start crackling, add the ground paste and stir well till it begins to leave oil.
7. Add the marinated vegetables, salt, Garam masala and cover and cook on medium heat till they are tender but not mushy. Switch off and keep aside.
8. Now gently fluff the cooked rice with a fork and fold in the saffron milk.
9. Now take a huge bowl that is oven safe and put half the cooked vegetables and spread it into an even layer.
10. On top of the vegetables, add half the cooked rice with saffron and spread it into an even layer.
11. Add the remaining vegetable gravy on top of the rice and spread it evenly.
12. Now add the remaining rice and spread it evenly.
13. Spread the melted butter evenly on top and add the chopped almonds.
14. Preheat the oven to 350F and cover the bowl with aluminium foil and place it in the oven for 30 minutes.
15. Yummy Vegetable biriyani is ready to serve.

Suggestions / Notes

1. If you don't have an oven, you may use a microwave safe bowl and arrange the biriyani and place it in microwave (covered) on high for 5 min.

Aloo Paratha

This Aloo Paratha is everybody's favourite in my house. I learnt this recipe from a caretaker of the hotel where I stayed when I was in UK. It is such an easy recipe that will never fail you.

Ingredients
For the Paratha:

• 1 1/2 cups whole-wheat flour
• Water as needed
• Pinch of salt  
• oil to cook the paratha
• 1/4 cup whole-wheat flour for rolling

For the Potato filling

• 2 medium potatoes
• 1/4 teaspoon salt
• 1/2 teaspoon cumin seeds
• 1 chopped green chili
• 2 tablespoons chopped cilantro
• 1/2 teaspoon garam masala
• 1/2 teaspoon amchoor powder
• 1 teaspoon chat masala
• 1 teaspoon coriander powder
• 1/4 teaspoon ajwain

Method

1) Mix flour, salt and water together to make a soft dough. Cover it and allow it to stand for 30 min.

2) In the meantime, boil and peel the potatoes and add them to a bowl.

3) Add all the ingredients for the potato filling to the bowl and nicely mash the potatoes with the spice mixtures.

4) Divide the dough into 8 small balls (approx) and divide the potato filling into 4 small balls (approx).

5) Take 2 dough balls and roll into two 3" circles as show below.

6) Take a portion of the potato mixture and spread it on one of the rolled dough.

7) Cover this dough with the second rolled dough.

8) Press and seal the edges of both the rolled dough firmly.

9) Apply some dry flour on both sides and slowly roll into a disc of about 8 inches or till the sealing and the filling stays intact. Add more flour while rolling and keep flipping and roll on the edges first before doing the center.

10) Now put the rolled aloo paratha on a hot griddle.

11) After a few seconds add oil to the paratha and flip it over.

12) Again, flip the paratha and lightly press the puffed areas with a spatula. Add more oil and flip again and press with the spatula making sure the paratha is golden-brown on both sides.

13) Serve hot with a blob of butter on top and pickle or curd.

Suggestions/ Notes

• The Spices/ herbs add to the potato filling can be varied according to your taste. You could even add coriander seeds, pomogranate seeds, kasuri methi or just any spice of your choice.

Vegetable Pulao

The Vegetable Pulao is a one dish meal and very easy to make. I have used only carrots, beans, potatoes and cauliflower in this recipe. But you may add or subtract the veggies to suit your taste. This recipe serves 4.

Ingredients 

• 2 cups Basmati Rice
• 4 tbsp Ghee / Oil
• 2 cups chopped vegetables (Carrots, Beans, Potatoes, Cauliflower)
• 1/2 cup Peas
• 2 tbsp Cashews
• 1 tbsp Raisins (optional)
• 2 tsp Salt (Adjust to Taste)
• 1/2 tsp Turmeric powder 
• 1/2 tsp Chilli Powder
• 1 tsp Coriander Powder
• 1 tsp Cumin seeds
• 1/4 tsp Asafoetida
• 1 Bay Leaf
• 2 Black Cardamom
• 1 star Anise seed

Grind to Paste:

• 1 Inch Ginger
• 3 Green chillies
• 2" Cinnamon stick
• 4 Cloves
• 1/4 cup Mint leaves
• 1/2 cup Coriander leaves
• 3 green Cardamoms   

Method

1. Heat 1 tsp of Ghee is a pan, fry the Cashews and Raisins and keep them aside.
2. Heat the remaining Ghee/Oil in a thick bottomed vessel / Cooker and add the Bay leaf, Asafoetida and Cumin seeds.
3. When the Cumin seeds start crackling, add the Ground paste and fry it till the oil separates from it.
4. Now add the Vegetables, Turmeric powder, Chilli powder and  Coriander powder and mix everything well.
5. Wash the Rice and add it along with 4 cups of Water and Salt. Stir well and simmer the stove.
6. Cover and cook until the rice is done.
7. Add the fried Cashews and Raisins to the Vegetable Pulao and serve hot with a Raita.