Saturday, August 13, 2016

Pav Bhaji(Hot toasted buns with a vegetable gravy)

Well what to say ! I have absolutely No words to describe the Pav Bhaji as it is one of my most favorite dish . Whenever I make Pav Bhaji I would love click pictures but the moment it is ready I forget everything and just gobble it up with hot toasted Pav buns! I just love the Bhaji with vegetables well mashed and here goes the recipe of my favorite dish !

Preparation time :25 mins

Ingredients :

Mixed vegetables ( potatoes,carrot,cauliflower,beans,capsicum peas)-2 cups
Big onion chopped-1 no
Chopped tomatoes-2 nos
Ginger garlic paste-2 tsp
Jeera or cumin-2 tsp
Turmeric powder-1 tsp
Chili powder-1 tsp or as desired 
Pav Bhaji masala-1 tbsp
Salt - as needed
Oil-1 tbsp

To garnish:
Butter-1 tbsp
Chopped Coriander leaves-a few
Sliced lemon-1/2 
Chopped raw onion-1 tbsp

Procedure :

1. Heat a wok with 1 tbsp of oil and add the cumin seeds.After it splutters add the chopped onion and sauté well till the onion turns transparent . 

2. Now add the ginger-garlic paste and mix well.After the raw smell goes off add the tomatoes,salt,turmeric powder,chili powder and the Pav Bhaji masala and sauté till the tomatoes are soft .

3. In a pressure cooker add all the vegetables and cook them for 5-6 whistles and mash the vegetables to a semi purée. Add the onion tomato mixture to the mashed vegetables .

4.Mix everything well and add a little water if it's too thick and boil it for 5 mins in low flame.Switch off the flame and garnish with chopped coriander leaves and chopped onion.Serve with hot Pav buns with a dollop of butter on top.Delicious Pav Bhaji is ready !

Tips :
  • You can add a slice of lemon along with Bhaji .
  • Reduce or add more of chili powder according to your spice level.

Monday, August 1, 2016

Pindi Chole Recipe (Chickpeas cooked with a special spice powder)

This is one of the fantastic recipes which I got to try after tasting my friend's pindi chole along with ajwain poori. It was too yum and the taste was lingering in my mouth for a long time .It made me call my friend to get the recipe and to try it the same weekend .it was a great hit with my family as they liked it more than the ones served with batura at the restaurant.The recipe called for homemade special masala powder which rendered very delicate flavour to the dish.


White Channa or chickpeas -2 cups
Tea bag-1 or tea infusion -1/4 cup
Cumin seeds-1 tsp
Tomato purée -from 3 tomatoes
Oil-2 tbsp
Fresh coriander leaves-for garnish
Fried potato cubes(optional)-for garnish
Fried green chilies(optional)-for garnish

A)To be roasted and grinded to a fine powder:
Dhaniya or coriander seeds-1 tbsp
Cumin seeds or jeera-1 tsp
Bay leaf-1 
Cinnamon - 1 inch stick
Cloves-1 no
Cardamom(preferably black)-1 no

B)To be grind to a fine paste:
Green chillies -2 no
Onions-2 big ones
Garlic-4 no
Ginger-1 inch
Fresh coriander-1/4 cup


1.Soak the chickpeas with a tea bag or tea infusion and pressure cook it along with the tea bag for 8 whistles or till soft .

2.Dry roast the ingredients given in A) till nice aroma arises and powder them dry in a mixer. 

2.Grind the ingredients given in B) to a fine paste by adding a little water.

3.Heat the oil in a wok and add the jeera seeds .Once it  splutters ,add the onion mixture paste and saute till the raw smell goes off.

4.Then add the tomato purée, salt and mix well.Once it is sautéed well add the powdered masala powder .

5.simmer the flame and cover it with a lid.Once the gravy is thickened switch off the flame and garnish with coriander leaves.

6.Hot and yum pindi chole is ready to be served with batura or poori  topped with fried green chillies and potato cubes or chopped onion .


*Soak the chickpeas overnight.
*The consistency of the chole is semi dry but if you wish you can make it as a gravy also.