Wednesday, 10 December 2014

Pav Bhaji Recipe

Pav bhaji! This is a typical street food dish, that comes from the streets of Bombay. If you are looking for a healthy dish, you can reduce the amount of butter used, but you will missing the point of this dish entirely! It is supposed to be super rich and super buttery! There has been many occasions that i have made this dish too hot, but that tends to be something that i get carried away with quite often! :)
So a word of warning if you are making this dish for young children, then I would reduce the amount of chilli that you add. BUT! it really is best to have this dish buttery and spicy.

I also like this dish because you can use some normal rolls from the supermarket. Traditionally, you would use pav buns, but unless you want to make our own or you have an Indian grocery store nearby, then just go for plain white rolls.

This recipe is also very versatile. You can really chuck in as many different types, or as few as you would like. It really doesn't affect the overall taste too much, but I like to add as many different kind of veg, just for the nutritional value. The recipe that i'm posting about today is a more complex version, but I will post a simplified version soon.

It is a long list of ingredients but please, don't let this put you off! :D

1 large or 2 medium onions, diced,
2 cups of diced potatoes,
1 orange sweet potato,
1 cup washed broccoli,
1 cup washed cauliflower,
1/2 cup green beans,
1 red pepper,
1 green pepper,
3 nice and juicy tomatoes,
1 cup of finely chopped carrots,
1 partially peeled aubergine. set aside in salted water.
1 1/2 cups frozen peas
1 heaped tsp garlic paste,
1 heaped tsp ginger paste,
1/2 tsp green chilli paste,
1/2 tsp mustard seeds,
1 tsp cumin seeds
1/2 tsp turmeric
1/2 tsp hing or asafoetida,
1/2 tsp chilli powder or to taste (optional)
1 tsp pav bhaji masala (essential. store bought or homemade)
1 tsp paprika
salt and 1 tsp sugar. sugar is optional but balances the tomatoes
1 tbs oil
As much butter as you can stomach! I sometimes use up to 150g! Only if it is a treat!
1 tbs lemon juice
fresh green coriander


1. Chop all the vegetables, very finely and steam them all, except the onions, peppers and the peas. Steam until everything is well cooked and soft. Drain and keep aside.
2. Heat a very large pan or stock pot onto a medium heat and add 1tbs of oil.
3. Add the mustard seeds an wait for the to pop and crackle.
4. Add the cumin seeds and asafoetida or hing.
5, Add the diced onions and cook until the are starting to caramelize at the edges.
6. Add the tomatoes and a splash of water if they are not very juicy and cook until it is like a sauce.
7. Add the turmeric, chilli powder, ginger, green chilli and the garlic paste and cook until the raw smell goes. Maybe a minute.
8. Then add the peppers and cook for about a minute.
9. Then add all of the steamed vegetables and the pav bhaji masala. Mash all of this together keeping everything on a low heat at this time. Simmer everything with some salt for about 10 minutes to let the flavours mingle, stirring it occasionally.
10. Add the frozen peas and cook for another 5 minutes, or until the peas are cooked. stir occasionally.
11. Add the butter and the lemon juice and stir until blended through and then give it a taste to check the seasoning .
12. At this point you want to prepare your bread. I like to lightly toast each side under the grill and then lightly butter.

Serve piping hot with lots of coriander and some kachumber salad ( raw onions, cuccumber and tomato.


Monday, 8 December 2014

traditional Khichi or khichu recipe ( rice flour dumplings)

I have already posted a recipe for khichi before, but it was a very early recipe of mine and completely improvised. It has always been an all time favourite snack of mine to buy when I go shopping to belgrave road. Another reason why it is a favourite is because it is steamed, so it is a healthy option to the fried snacks. When I have given it to other people, they either love it or hate it, but a word of warning, if you like it, you wont be able to stop eating the stuff. I now make this snack weekly because i find it keeps well in an airtight container for up to 3 days.

Anyway this is a completely different way of cooking khichi to my last recipe. It has been given to me by my friend who used to work in one of the sweet marts that i like to visit. I am very lucky to share this recipe with you. I was so over joyed when I first cook khichi this way. I hope you will be too! Let me know what you think........ :D


1 cup of fine rice flour,
1 tsp cumin seeds,
1/4 tsp asafoetida or hing,
a pinch of turmeric,
1 tsp of fresh green chilli paste,
1/2-3/4 tsp fresh ginger paste,
1/2 tsp papad khar,
around 3/4 tsp salt or to taste.
Fresh green coriander and red chilli flakes.


1. Heat  medium sized pan an the cooker and add 2 1/2 cups of water.
2. Into the water add all of the ingredients except for the rice flour.
3. Bring everything to a boil. once it reaches boiling point, add the rice flour and stir with all of your might! It has to be lump free!
4. Kneed the dough with a wooden spoon or or spatula until it becomes all nice and smooth.
5. Get a large steamer pan heated up and ready. I use one of those steal stack steamers that you cook on the stove top.
6. Transfer the dough into a slightly smaller bowl or plate and spread out so that it is fairly thin. Cover it with cling film to stop the drips from getting in.
7. Pop it into the steamer and steam for 15-20 minutes, giving it a quick stir halfway through.
8. This next step is completely optional, but i think it looks really nice and makes it easy to serve, but you could just transfer it into a suitable bowl.
Leave the khichi to cool so that you can handle it. With lightly oiled hands, scoop up the dough and make little patties. using your thumb or the end of a rolling pin make an indentation in the center. Do this until you have used up all of the dough.
9. Sprinkle fresh green coriander and red chilli flakes and a drizzle of oil (optional)