masala kaju kari
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to watch recipe click here
to watch recipe click here
kaju korma
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to watch recipe click here
Pav Bhaji Recipe,
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Pav Bhaji Recipe with step by step photos – Pav Bhaji is one of the most popular mumbai street food. I have been making pav bhaji since my teens and even today I make pav bhaji often at home.
Pav Bhaji was one Mumbai Street Food that i missed a lot when i left Mumbai. I have lived in almost all major Indian cities, but never ever had a really good Pav Bhaji anywhere. Since I know how to make Pav Bhaji it was not difficult to miss this awesome street snack. But the only issue would be the dearth of good quality pavs.
When we lived in Delhi we used to get not so good pavs. So, then I would make Pav Bhaji but end up serving them with bread. Atleast the bread were softer than the pav and would soak up the bhaji.
I have fond memories of having Pav Bhaji at Juhu beach since my childhood in Mumbai. I would carefully see the way the pav bhaji vendor would prepare the bhaji on his huge huge heavy tava with lots of Amul butter.
Those days… I so fondly remember them. My evenings especially during vacations would be spent at Juhu Beach, making sand castles, playing in the sea, having pani poori, sev poori, in fact all kinds of chat, seeing the sun set and returning home late in the evening with my parents.
Pav Bhaji Recipe with step by step photos – Pav Bhaji is one of the most popular mumbai street food. I have been making pav bhaji since my teens and even today I make pav bhaji often at home.
Pav Bhaji was one Mumbai Street Food that i missed a lot when i left Mumbai. I have lived in almost all major Indian cities, but never ever had a really good Pav Bhaji anywhere. Since I know how to make Pav Bhaji it was not difficult to miss this awesome street snack. But the only issue would be the dearth of good quality pavs.
When we lived in Delhi we used to get not so good pavs. So, then I would make Pav Bhaji but end up serving them with bread. Atleast the bread were softer than the pav and would soak up the bhaji.
I have fond memories of having Pav Bhaji at Juhu beach since my childhood in Mumbai. I would carefully see the way the pav bhaji vendor would prepare the bhaji on his huge huge heavy tava with lots of Amul butter.
Those days… I so fondly remember them. My evenings especially during vacations would be spent at Juhu Beach, making sand castles, playing in the sea, having pani poori, sev poori, in fact all kinds of chat, seeing the sun set and returning home late in the evening with my parents.
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gulab jamun recipe with step by step photos – a simple recipe of gulab jamun with milk powder. this is an easy way to make gulab jamuns at home but this is not a quick recipe.
this gulab jamun recipe is good if you don’t have khoya (evaporated milk) or paneer (cottage cheese) readily available at home. all you need is milk powder, yogurt, sugar and water to make a basic gulab jamun at home.
gulab jamun literally translates to rose berries. gulab means rose and jamuns are deep purple colored berries available in india. since the syrup made is rose water scented and the deep fried dough balls are the size of the jamun berries, hence the term gulab jamun.
traditionally gulab jamuns are fried in ghee. you can go the traditional way if you want or just fry them in oil like i have done.
i used to and still make gulab jamun with khoya or evaporated milk and cottage cheese. the taste of gulab jamun made with khoya/evaporated milk is different than this recipe. this version of gulab jamun is soft, melt in the mouth and taste delicious with a milky taste.
i have even made gulab jamuns with sweet potatoes and these were a vegan version. hopefully i shall be able to post the vegan gulab jamun recipe too.
the whole trick is to get the right consistency in the gulab jamun dough. if you get it right, then making these gulab jamuns are a cakewalk and you won’t feel like buying them from outside….. since then it becomes an easy recipe. please take note of step nos 6,7 and 8. i have mentioned all the tips and suggestions in the steps which can become a bit tricky, if not rightly done. so please take your time to read each step carefully.
Veg Frankie
Ingredients
For The Rotis
1/2 cup plain flour (maida)
1/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
1/4 tsp oil for kneading
butter for cooking
For The Stuffing
1 1/2 tbsp oil or butter
1 tsp ginger-garlic (adrak-lehsun) paste
1 3/4 cups boiled , peeled and mashed potatoes
3/4 tsp chilli powder
1 tsp garam masala
1/2 tsp chaat masala (optional)
1 tbsp finely chopped coriander (dhania)
salt to taste
(makes Approx 1/3 Cup)
1 1/2 tsp dried mango powder (amchur)
1/2 tsp chilli powder
1/4 tsp garam masala
salt to taste
1/3 cup of water
Other Ingredients
4 tsp butter for cooking
1 cup finely chopped onions
4 tsp frankie masala (readily available in the market) or chaat masala
For Serving
tomato sauce
Method
For the rotis
Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
Knead again using ¼ tsp of oil till it is smooth and elastic.
Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8") diameter thin circle.
Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.
For the stuffing
Heat the oil/butter in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.
How to proceed
Heat ½ tsp butter on a tava (griddle), place ¼ th of the stuffing and cook on a medium flame till both sides turn light brown in colour. Keep aside.
Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in colour.
Place the stuffing on one end of the roti, spread it lightly and remove from the tava.
Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it and roll it up tightly.
Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce.
Repeat with the remaining ingredients to make 3 more frankies.
Variation:
Cheese frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing (at step no. 4 in the above recipe) and proceed as per the recipe.
Schezuan frankie: simply smear 1½ tbsp of schezuan sauce, page… evenly on the roti (at step no. 3) and proceed as per the recipe.
Paneer frankie: for the stuffing, replace ¾ cup of potatoes with ¾ cup of chopped paneer and proceed as per the recipe.
Jain frankie: replace potatoes with equal quantities of raw banana for the stuffing and replace onions with equal quantities of cabbage in the recipe given above. You can add grated cheese over the stuffing to make it more flavourful.
Paneer butter masala recipe, how to make paneer butter masala recipe
This paneer butter masala recipe is easy and quick to make. within minutes you will have a restaurant style paneer butter masala ready.
paneer butter masala is one of the most famous paneer dish along with palak paneer, kadai paneer, paneer makhani, paneer makhanwala and matar paneer. paneer butter masala is served in almost all indian restaurants and is loved by many people. no wonder, this recipe is one of most popular recipe in the blog and tried and tested by many readers. you can read the comments below which has lot of tips from readers as well as myself.
this recipe of paneer butter masala is also similar to the way i would make butter chicken many years back. for the first time i had learnt how to make butter chicken during my home science days. later i used to use the same recipe for making butter paneer. some adaptations and improvisations have happened throughout the years.
the paneer butter masala gravy is made of tomato puree and the regular indian herbs-spices. again as in the garlic bread recipe, here i have used nutralite instead of butter. here the paneer used is organic paneer.
generally in butter chicken or butter paneer, cream is added. in this paneer butter masala recipe to give a creamy consistency and a sweet tinge, i have added cashew paste.
i never use any coloring agents in the food i make at home. what you see in the pics, is the way the paneer butter masala gravy actually looked. the organic tomatoes had such a beautiful red color and the final curry had beautiful tones of orangish red.
so when making paneer butter masala, make sure to use ripe, red and firm tomatoes. also use good quality fresh paneer or make your own homemade paneer. making paneer at home is easy and i always use homemade paneer for my dishes. vegans can make the same recipe with tofu and use vegan butter as substitutes for paneer and butter respectively.
This paneer butter masala recipe is easy and quick to make. within minutes you will have a restaurant style paneer butter masala ready.
paneer butter masala is one of the most famous paneer dish along with palak paneer, kadai paneer, paneer makhani, paneer makhanwala and matar paneer. paneer butter masala is served in almost all indian restaurants and is loved by many people. no wonder, this recipe is one of most popular recipe in the blog and tried and tested by many readers. you can read the comments below which has lot of tips from readers as well as myself.
this recipe of paneer butter masala is also similar to the way i would make butter chicken many years back. for the first time i had learnt how to make butter chicken during my home science days. later i used to use the same recipe for making butter paneer. some adaptations and improvisations have happened throughout the years.
the paneer butter masala gravy is made of tomato puree and the regular indian herbs-spices. again as in the garlic bread recipe, here i have used nutralite instead of butter. here the paneer used is organic paneer.
generally in butter chicken or butter paneer, cream is added. in this paneer butter masala recipe to give a creamy consistency and a sweet tinge, i have added cashew paste.
i never use any coloring agents in the food i make at home. what you see in the pics, is the way the paneer butter masala gravy actually looked. the organic tomatoes had such a beautiful red color and the final curry had beautiful tones of orangish red.
so when making paneer butter masala, make sure to use ripe, red and firm tomatoes. also use good quality fresh paneer or make your own homemade paneer. making paneer at home is easy and i always use homemade paneer for my dishes. vegans can make the same recipe with tofu and use vegan butter as substitutes for paneer and butter respectively.