pav bhaji

pav bhaji recipe

pav bhaji is one of the most popular mumbai sterrt food.

and the favorite snack dish mumbai.i generally make it

at home with available vegetables are cooked with tomatoes,

flavored with pav bhaji masala and served with buttery pav.

i have lot of memories of having pav bhaji at mumbai.

since my childhood in mumbai.i would use to observe 

the way the pav bhaji on his huge and giant hravy tava

with lots of butter. personally i also like this butter and 

use it for my recipes, but any branded or good quality 

butter can be used for making it.

i knw how to make pav bhaji and the best way is to

boil the vegetables frist and then mix it with rest of

ingredients. sometimes i use chopped tomatoes and

sometimes tomato pure. it always give a great taste

to our taste buds.

pav bhaji is also known as indian street specoal

food. let us show you how to make homemade

and tasty pav bhaji with healthy vegetables and 

fresh indian spices and pav bhaji masala.

how to make mumbai pav bhaji

prep time(10 minutes) 

cook time (15 minutes)

total time (25 minutes)

ingredients

*  2 medium potatoes

*  1 cup green peas

*  1 cup capsicum chopped

*  1 cup cauliflower florets 

    chopped

*  2 tsp ginger gailic paste

*  4-5 green chillies chopped

*  1/2 tsp cumin seeds

*  1 big onion chopped thinly

*  5 tomatoes chopped pureed

*  1/2 tsp red chilli powder 

*  1/2 tsp turmeris powder

*  2 tsp pav bhaji masala

*  2 tsp fresh coriander leaves,

    finely chopped

*  2 tbsp oil or butter 

*  salt to taste

    instructions

(1) boil the vegetables and keep aside.

(2) heat oil or melt butter in a pan add 

      cumin seeds. allow the seeds to 

      splutter and then add chopped 

      onion along with chopped capsicum.

(3) stir fry for a few seconds and then add

      ginger garlic paste, green chillies and

      saute for a minute on low heat.

(4) now add chopped tomatoes, salt, red

      chilli powder and turmeric powder.cook 

      for 3-4 minutes and simmer till the oil

      separates.

(5) mix in boiled vegetables and mash them

      with potato masher. add about 1/2 cup of

      water and mix continue to blend all the 

      flavors vegetable and spices.

(6) finally add pav bhaji masala and cook 

      for few more minutes.

(7) garnish with finely chopped coriander

      leaves and serve with buttery pav and

      lemon wedges. 

      note

  onion and capsicum takes less time in cooking

  do not over cook them. you just need to tender 

  it for bringing flavor in pav bhaji.

           

Read More

chola bhatura

chola bhatura recipes

chola bhatura recipe. basically a combination of curry 

recipe prepared is ideally served with indian flat bread

bhatura prepared from all purpose flour.

chole bhatura recipe with step by step recipe. chole 

bhatura recipe. traditionally a punjabi cuisine dish 

but hugely popular all over the india. this popular 

combination is ideally  served for breakfast and lunch.

i wa under the impression that bhatura is a bigger version

of poori and is prepared from the same dough. howrver, i
was corrected last year from my chef frind surojit.



while if you have observed the bhature you get in restaurants
are huge. it is difficult to have the same in household. well,
the size of he bhature dose not matter much. it is the taste
and fluffiness of bhature that matter. so do not loose hope
and make bhature according to your pan size. also while
deep frying bhature, would not be fluffy. lastly if you do
not like to add baking soda and powder, skip it. but you
need to ferment it for overnight in warm place.

prpe time (20 mins)

cook time (40 mins)

total time (1 hours)

    ingredients

*  2-3 red chilies
*  1 tbsp cumin seeds
*  1 tbsp coriander powder
*  1 bay leaf
*  3-4 cloves
*  1/2 tbsp fennel seeds
*  1 black cardamom
*  1 cinnamon
*  4-5 pepper corn
*  1 cup soaked chickpeas
     soaked for 8 hours
*  1 tbsp oil
*  2 tea bag
*  1 pinch soda
*  1 cardamom green
*  2 tbsp ginger garlic paste
*  1 cum onion
*  1 cup tomatoes
*  1 tbsp turmeric powder
*  1 tbsp red chilli powder
*  1/2 tbsp amchur powder
*  1/2 cup water .as per requirement
*  salt as per taste

steps

(1) take soaked chickpeas, rinse them all.

      now boil them again within 3 cups of

      water. boiling chickpeas with tea bags

      gives your chole a nice dark colour.

(2) pressure cook all the chickpeas for

     2 whistles

(3) heat oil in a pan. add cloves, cinnamon

      cardamom and bay leaf.

(4) when they start crackling, add ginger 

      garlic paste. saute for one minutes till

      the raw smell disapper.

(5) add onion, fry them till they turn to nice

      golden brown colour.

(6) add finely chopped tomatoes, at the same

     time, add some salt. saute for 1 minutes till 

     the tomatoes become soft and mushy.

(7) now add red chilli powder, turmeric powder 

      and masala powder. fry for 2 minutes till 

     you get a pleasant smell of all the masala

(8) now add 1 cup of water to make a gravy.

      add chana or chickpeas to the pan 

      immediately after adding water.

(9) mix everything well and cook for 10 

     minutes till the gravy absorbed by

     the chickpeas.

(10) when the gravy thickens, switch

        off the flame.

(11) garnish chole with coriander leaves and 

        and served hot with bhatura.  

Read More

butter chicken

restaurant style butter chicken

making restaurant style butter chicken.this recipe

is authentic,and the flavours are mind blowing 

serve it with butter naan rice 

i have really high standards wheen it comes

to favourites.and butter chicken tops the list.

so it annoys me when butter chicken is too

sweet or too oily or just doesn't have a punch

of flavour that makes you want to dive into 

the sauce.

for a lot of people, making butter chicken at

home might translate into long hours spent 

in the kitchen. that's not true at all.this recipe

takes a little under an hiur from start to finish,

and we are not using a ton of butter or cream 

to give it that luxurious, creamy taste either. 

how? iam going to show you.

best cut of meat marination

i recommend using either skinless bone in

chicken thighs for this recipe.the chicken is

frist marinated, then pan fried and then 

cooked in the gravy to get maximum flavor. 

and boneless chicken breasts will not retain

their juiciness through this process. love using

boneless, skinless chicken thighs because you

can cut the meat into bite sized pieces and they 

stay juicy right to the end. a quick yogurt 

marination for this butter chicken ensures that

the flavour seeps in and adds to the juiciness.

you don't need a long marination here,just

15-20 minutes is enough.

smoking butter chicken

authentic butter  chicken will always have 

a smoky undertone, which traditionally

comes from cooking the chicken in a 

tandoor or clay oven. but since we are 

trying to recreate that flavour in our 

kitchen we'll smoke the dish right at

the end with a piece of charcoal or lump

coal.the process is outlined in the 

recipe below.

       easy restaurant

          style butter

             chicken

prep time (15 minutes)

cook time (50 minutes)

total time (1 hour 5 minutes)

ingredients

*  1 kg boneless chicken

    1.5 inch cut pieces

*  1 tbsp oil

for the marinade

*  1/2 cup yogurt

*  1 tbsp kashmiri chilli

    powder

*  1/2 tbsp paprika

*  1/2 tbsp cayenne

*  1 tbsp coriander powder

*  1/2 tsp turmeric powder

*  2 tbsp ginger garlic paste

*  1 tsp garam masala powder

*  salt to taste

for the gravy

*  1 tbsp oil

*  3 tbsp butter 

*  1 inch cinnamon

*  2 green cardamom pods

*  3 cloves

*  5 red chilli

*  6 garlic cloves

*  1 onion roughly chopped

*  6 tomatoes roughly 

    chopped(or 1(15 ounce )

    can canned diced tomatoes

*  1/4cup cashew nuts

*  1/2 tsp chilli powder

*  2 tbsp ketchup

*  1 tbsp kasuri methi

*  salt to taste

*  3-4 tbsp fresh cream

    instructions

(1) start by mixing all the ingredients under

      marinade and adding the chicken to it.

      mix well, cover and set aside for 15-30

      minutes while you make the gravy.

(2) for the gravy, heat 1 tbsp oil and 1 tbsp

      butter in a skillet or pan. add cinnamon, 

      cardamom, cloves whole red chilli and

      garlic. saute for a minute or so till fargrant

      add onins and saute on high heat for 2-3

      minutes till pink and translucent.add tomatoe

      and cashew nuts. mix once, reduce the flame

      to a simmer and cover and cook for 10-15

      minutes till the tomatoes start breaking down 

      and becoming slightly pulpy.

(3) swich off the flame. transfer to a blender or

      or liquidiser, and blend till smooth. the trick

      to blending hot foods is to cover the lid with 

      a thick towel and pulsing instead of blending 

      at one go. this ensures that the lid doesn't explode

(4) in another pan, heat a tbsp of oil add the chicken 

      pieces and sear them on high heat, till theres a

      char on them. remove them from the pan and

       set aside.

(5) transfor the puree back to the pan, add chilli 

      powder ketchup, salt and 1/4 cup water.bring

      this to a boil.reduce the flame to low,andcover

      and cook for 20-25 minutes. add the chicken 

      and simmer for 10 minutes. 

(6) stir in the kasuri methi and fresh cream.

(7) to smoke the chicken, place a small steel.

      bowl please don't use plastic. in the middle

      of the butter chicken while it's still in the 

      pan. heat a piece of charcoal or lump coal

      on an open flame till red hot and then place

      it in the bowl. pour a tsp of oil or butter 

      over it, and as soon as it starts smoking, cover

      the pan with a lid. smoke for 3-4 minutes 

      remove the bowl and serve with naan puri roti 

      or rice.

Read More

aloo tikki

aloo tikki recipe

aloo tikki recipe-spicy 

potato patties and cutlets

allo tikkis are a popular street food and

are usually had as snacks. aloo tikkis are

pan fried to get an amazing crunchy outer

layer.aloo tikki can be packed for your kids

lunch box.

the aloo tikkis also known as cutlets or

patties are made from boiled potatoes

combined with green peas and spiced up

with green chillies and flavored with

coriander. the aloo tikkis are typically pan

fried with oil or even deep fried in some

places

but in this recipe. i am going to show to

how to make the aloo tikki healthier by

baking them. you can also make it

nutritious with the addition of grated

carrots. cheese paneer hreen spring.

onion corn or grated . sandwich.

it between a burger bread or sliced bread

and pack it off as a snack or a lunch box for

kids. the most favourite combination of it

is to the chole aloo tikki chaat.

serve the baked healthy aloo tikkis as a 

tea time snack with masala tea or even 

make it into an chole aloo tikki chaat

along with green chutney and date 

tamarind chutney.

prep time (10 minutes) 

cook time (40 minutes)

total time (50 minutes)

ingredients

*  1 cup green peas (steamed)

*  3 potatoes (boiled and peeled)

*  2 sweet potatoes (boiled and peeled

*  1 tsp ginger, grated

*  2 green chillies, finely chopped

*  1 onion, finely chopped

*  2 tbsp green chutney,coriander & mint

*  1 tbsp corn flour

*  3/4 cup whole wheat bread crumbs

*  oil

*  salt to taste

how to make aloo tikki recipe-spicy 

potato patties or cutlets

(1) to begin making the baked aloo tikki

      recipe, frist prep all the ingredients and

      keep them ready.

(2) boil the potatoes in the pressure cooker

      peel and keep them aside. preheat the

      oven to 200 c.

(3) in a food processor, add in both the

      boiled regular potatoes and sweet

      potatoes, the steamed green peas,a

      tsp of grated ginger, two roughly

      chopped green chillies, a large finely

      chopped onion two tbsp of mint

      chutney, some salt to taste and finally a

      tbsp of corn flour binding.

(4) cover the food processor and blend untill

      the potatoes are coarsely mashed and

      all the ingredients come together.open

      the peocessor and give the mixture a stir

      halfway through so the ingredients come

      together and blend again.

(5) transfer the potato dough into a bowl so

      we can begin to shape them into kebabs 

      or tikkis.

(6) grease your fingers with a little oil and

      shape the potato dough into bite size

      tikkis oe large lemon size balls, bust 

      them in breadcrumbs and place them on

      the baking tray. proceed the similar way

      with the remaining dough.

(7) you can also shape the dough in the

     from of a cylinder the kebabs, dust

     them in breadcrumbs and insert them

     into a skewer and grill them. i will now

     place the tikkis in an oven preheated to 

     200 c and bake for 15 minutes until 

     lightly browned.

(8) after about 15 minutes ,i will now 

      remove the aloo tikkis from the oven.

      notice the light browning from the top,

      the tikkis will not brown too much as

      they have no oil in them.

(9) if you want it to be crisper then you can

      drizzle some oil on top of the aloo tikkis 

      before they go into the oven. the oil will

      give them a soft and yet crisp texture.

(10) serve the baked healthy aloo tikkis as a

        tea time snack with masala tea or even

        make it into an chole aloo tikki 

       chat along with green chutney

       and date tamarind chutney

Read More

veg pulao

     veg pulao restaurant style

      veg pulao is an easy one pot rice dish mixed with

       assorted vegetable and mildly flavored with

       various spices like cardamom, cloves bay leaf,

       cinnamon etc. the dish is liked both for its delicious

       taste and its aromatic  flavor

       veg pulao is one of the most common rice dishes 

       that is often made in most indian households.it 

       is also commonly found in the menus of most 

       restaurants as well as a part of menus.

       vej pulao is a satisfying, healthy and complete 

       food in itself dud to the addition of various 

       vegetables, most commonly used vegetables 

       for this dish are potatoes, peas carrots cauliflower

       indian cottage cheese can also be added for 

       extra taste. 

       to ensure of the best taste and aroma, veg pulao

       should be cooked from good quality long grain 

       basmati rice. if fresh vegetates are not available 

       or if tou are short time, forzen mixed vegetables

       can also be used in making pulao

       vej pulao is usually served with one or more 

       accompaniments, most commonly with some 

       raita like onion tomato raita, mint raita, or 

       boondi raita. it can also be served along with 

       any indian gravy,pickle or even papad.

       veg pulao tastes best when served  hot and it can

       be garnished with nuts and raisins as per taste. 

       you can also add some caramlized onion on top.

       to make veg pulao at home follow the detailed

       step by step recipe

      prep time (30 minutes)  cook time (30 minutes)

      total time (60 minutes)

        

       ingredients

*  1 cup basmati rice

*  1 large onion thinly sliced

*  1 tomato chopped

*  1 large potato diced

*  1 cup medium sized

     cauliflower florest

*  1 green bell pepper

     chopped

*  1 large or 2 small 

    carrots choppd

*  10-15 french beans chopped

*  1/2 cup peas

*  1 inch piece or ginger

*  3-4 garlic cloves 

*  2 green chilli

*  1 tsp cumin seeds

*  1 bay leaf

*  2 green cardamom

*  1 black cardamom

*  1 inch cinnamon stick

*  3-4 cloves

*  4-5 whole black peppercorn

*  salt to taste

*  10-12 cashews

*  1/3 cup mint leaves

*  1/3 cup coriander leaves

*  2 tbsp cooking oil or ghee

     instructions

(1) wash and rinse 1 cup of rice in water 3-4 times.

      soak it in 1 cup of water for around 20 minutes.

(2) while the rice are soaking prepare the vegetables.

      thinly slice the onion and chop the tomato.

(3) also dice the potato,bell peppers cauliflower carrots 

      and beans. make a paste of  ginger garlic and 

      green chilli.

(4)  heat oil or ghee in a pot a pressure cooker. add 

      cumin seeds, bay leaf cinnamon cloves green

      cardamom black cardamom and black peppercorn.

(5) then add the thinly sliced onion along with paste

      of ginger garlic and green chilli.

(6) fry themtill they are gilden brown and crispy.

(7) add the chopped tomato and cook till the raw 

      aroma of the tomato goes away.

(8) then add all the chopped vegetables, cauliflower,

      potatos carrots bell pepper french beans and peas.

(9) mix well and saute for 2-3 minutes then add 

      cashews along with chopped mint leaves and

      coriander leaves.

(10) drain the soaked rice and add them to the pot.

(11) add 2-5 cup of water along with salt to taste.

(12) cover the pot with a lid and cook on low flame 

        for around 10-15 minutes till the water dries up

        and the rice are cooked.

(13) vej pulao is ready. serve it hot garnished with

        cilantro and mint leaves. you can serve raita

        on the side.

       

Read More

chicken manchurian

  chicken manchurian 

   however the ones i had tasted was made with

   minced Chicken  ball which were crisp frie

   & then tossed in manchurian sauce. it just 

   tasted awesome &very unique.

   After several experiments i got hold on the

   recipe and loved the way it turned out similar

   to the restaurant chicken manchurian except

   for the Color

   if you do not prefer to make the chicken balls,

   you can just make the recipe eith diced or cubed

   chicken the recipr will remain the same & will

   still taste awesome & delicious.

  tips to make chicken manchurin

1. most often i marinate the chicken before frying as it 

    helps to tenderize the chicken, you can also skip 

    this step but for best flavor and texture setting aside 

    for at least 45 minutes is recomended, it helps in 

    tenderizing and enhancing the flavor.

2. usually chicken stock is used to make the chicken

    manchurian sauce but i have used water as i did

    not have it in hand, however you can just replace

    water and use chicken stock 

3. i have deep fried the Chicken, however you can also

    grill it and then add it to the manchurian sauce

4. you can also whip up an entire meal in the same

    pan. just set aside the chicken manchurian and 

    retain some sauce in the pan, add coock noodles

    ro rice and stir fry for a minutes, you meal is ready 

    in minutes

    prep time ( 30 minutes) 

   cook time (20 minutes)

   total time (50 minutes)

    ingredients

  

    for marination

*  1/2 kg chicken boneless

*  2 tbsp all purpose flour 

*  2 tbsp corn flour 

*  1 egg

*  1/4 lima juice/tsp vinegar 

*  salt as required

    for machurian

*  1 onion chopped 

*  2 green chilli salt lengthwise

*  1 tbsp ginger garlic paste

*  2 tbsp soy sauce 

*  1 tbsp chilli sauce

*  2 tbsp tomato ketchup

*  1 tsp sugar 

*  a pinch tsp food color 

*  1/4 cup chicken stock 

*  spring onions chopped

    for garnish

*  oil to fri

     method

(1) in a mixing bowl, add all purpose flour,egg flour
      lima juice/vinegar and salt.


(2) mix well and marinate the chicken for 1 hour.

(3) heat oil in a pan and fry the marinated chicken
      until it well tender.

(4) take cake not to overcook as the chicken will turn
      hard, if fried perfectly, the chicken will be soft
      and juicy.

(5) drain and reserve the fried chicken peces kitchen tissue.

(6) heat 2 tsp oil in a fry pan. add onion and saute till
      transculent add green chilli chopped spring onion
      ginger garlic paste and saute in low flame till raw
      smell disappears.

(7) now add soy sauce chilli sauce tomato ketchup
      food color sugar and chicken stock.

(8) stir well and bring it to a boil.add fried chicken
      pieces to it.

(9) combine and slow cook till all the sauce is full
      absorbed with the chicken.check for salt and
      seasoning.

(10) simmer for few minutes. once the contents
        attains thick stage, transfer it to a serving bowl.

(11) garnish with chopped spring onion. yummy and
        tempting chicken manchurian dry is ready
        to relish.

(12) serve with roti parata naan puri

Read More

mutton kashmiri

                   

                         mutton kashmiri rogan josh

rogan josh is a aromatic mutton dish of persian origin.which 

is asignature rpcipe of kashmiri cuisine and very famous all 

over india ,mutton rogan josh is a popular kashmiri mutton 

recipe, traditional mutton rogan josh is made with mutton,

onion kashmiri red chilli yogurt and a few other spices

a thin sauce layered with a slick of oil on top, 

the red color of the dish comes from a rare spice called 

ratanjog and kashmiri red chilli powder,signature spices

in the dish are asafoetida fennel seeds and dry ginger 

powder with a combination of cinnamon, cardamom,

and clove,yogurt is added for tangy tuxture.

       mutton kashmiri rogan josh recipe

prep time (15 miuntes)    cook time (60 miuntes)

total time (1 hours 15 miuntes)

mutton rogan josh hot kashmiri delight

    

ingredients

*  1 kg mutton 

*  4 tbsp oil

*  1 tbsp ginger paste

*  2 garlic paste

*  1 cup yogurt

*  2 big onion chopped 

*  1 & half tesp kashmiri

    red chilli powder

*  1 tbsp garam masala

*  1 tbsp ginger powder

*  2 tbsp coriander powder

*  1 tbsp turmeric powder

*  1 tbsp cumin powder

*  1 tbsp black pepper powder

*  12 cloves

*  7 green cardamom

*  2 cinnamon sticks

*  1 mace

*  salt to taste

*  1/4 tesp fennel poeder

*  2 tbsp cream 

*  fresh green cotiander 

   chopped to garnish

*  asafoetida optional

   a pinch

*  water as required

 instructions

(1) mix Mutton with yogurtand salt and keep aside

(2) heat oil in a pan add whole garam masala 

     bay leaves black cardamom cloves 

     and cinnamon

(3) wheen garam masala starts to sputter add chopped

      onion and fry till goldrn brown

(4) add ginger and garlic paste and fry 2 minutes add 

     kashmiri red chilli to small bowl and add a couple

     of tablespoons of water to it mix well

(5)  add allthe spices and fey till oil separates

(6) now add mutton with marinade and stir ona high

      flame for 2 minutes or until it dries

(7) add water such that it covers the mutton fully add

      salt to taste give it a nice stir

(8) cover the pan and cook on slow heat till mutton

      is tender and gravy is medium thick

(9) after 40-50 minutes remove the cover and 

      check for doneness

(10) taste and abjust seasoning

(11) now add fresh cream and stir well and cook 

        for another 3 minutes 

(12)  with garnish chopped coriander 

(13) serve with polao rice naan puri roti  as u like

  mutton rogan josh is ready enjoy family and friends

Read More