Easy and a quick way to serve most popular snack of Maharashtra – Pav Bhaji. I made it in to a small, light, interesting appetizer bites. Undoubtedly, pav bhaji is ruling among all the road side food favorites. Trip to Mumbai is not complete if you have not eaten Pav bhaji, batata vada and bhelpuri. So, let us first start with quick method of making bhaji and then to serve it differently.
Bhaji is a spicy curry of mixed vegetables cooked in specially blended spices and served with warm, soft, buttered shallow fried pav (type of burger bread). It is quite filling, healthy and favorite anytime meal option. Continue reading Pav Bhaji Bites
Pav bhaji is one of the most popular street food in Mumbai. Pav is a kind of a bread and bhaji means spicy curry of mix vegetables. Buttered and slightly roasted pav is served as an accompaniment with bhaji. Indian version of fondue is no more new but I tried for the first time and it turned out quite good. So I thought to share my recipe. To get smooth texture of fondue, I added some cheese and extra green capsicum to lift the flavor. Pav bhaji fondue can be served as an appetizer or on its own as a snack.
Here, first I will give recipe for fondue since recipe of bhaji is not new to many. Later,I will also provide simplified recipe of bhaji for my beginner friends. Continue reading Mumbai Pav Bhaji Fondue
Theses dumplings are similar to Paneer or Cottage Cheese Kofta. Koftas are very popular as an Indian main course but, unfortunately, they are generally deep-fried. I’ve tried to make it healthier by steaming them with the same ingredients. It turned out quiet tasty and is much easier to make. I added spinach to simply make it more nutritive and colourful. It can be served with chapatis, nan or any Indian bread. Continue reading Steamed Cottage Cheese & Spinach Dumplings with Zesty Tomato puree
This “goes with anything” sauce is rich in flavour and makes a brilliant base for almost any Indian vegetable dish – mix in green vegetables or Paneer or Potato or whatever you like.
Cook & Store: I like to make plenty sauce at one go, and then store it for weeks (even months) in the freezer. I store the sauce in a simple ice-tray so that, when needed, I only break off as many cubes as I need. Continue reading Zesty Tomato Onion Sauce