Friday, September 12, 2008

Pav Bhaji

Pav Bhaji

1.Pav - 8-10

2.Finely Chopped Onions - 2 big

3.Finely Chopped Green Chillies - 3

4.Finely Chopped Tomatoes - 3

5.Boiled and mashed potatoes - 4

6.Carrots(Boiled and Diced) - 2

7.Cauliflower(Boiled and cut into small florets) - 1/2

8.Capsicum(cut into small pieces) - 1

9.Clove/Laung powder - 1/2 tsp.

10.Cinnamon/Dalchini powder - 1/2 tsp.J

11.Jeera powder - 1 tsp.

12.Red Chilli powder - 1tsp. (you may increase according to taste)

13.Ginger - 1 inch piece

14.Garlic paste - 1 tbsp.

15.Garam masala - 2 tsp.

16.Chaat masala/Pav bhaji masala(optional) - 1 tsp.

17.Black salt - 1&1/2 tsp.

18.Butter for frying

19.Corriander leaves - for garnishing


1. Fry onions,garlic,capsicum,jeera powder,cinnamon powder and clove powder.

2. Grind this in a mixer.

3. Separately, stir fry the potatoes, carrots and cauliflower.

4. In a wide skillet/pan, add butter, green chillies and ginger.

5. Add the vegetables, the mixture, garam masala and pav bhaji/chaat masala(optional).

6. Add black salt, salt, little water and cook for 20 minutes.

7. The longer it is cooked, the better will it taste. This is the secret of the taste of the pav bhaji we get on streets.

8. Add butter in the end as well. You may also garnish with butter.

9. Drizzle some butter on the pav and serve hot with bhaji, lemon and onions.

Pav Bhaji is a sought after spicy dish in the streets of Maharashtra. This dish has become so popular that you can find it on the menu of almost all Indian restaurants all over the world!!!

Wednesday, September 10, 2008

Kothimbir Wadi

Kothimbir Wadi


1.Corriander Leaves/Dhaniya(finely chopped) - 2 bunches

2.Gram flour/Besan - 1 cup

3.Jaggery/Gur(grated) - 2 tablespoons( you may omit this if you want to, but this is added in the traditional snack)

4.Chopped Green chillies - 2

5.Turmeric powder/Haldi - 1/2 tsp.

6.Soda bicarbonate or Baking Powder - 1/4 tsp.

7.Salt - according to taste (approx. 1 tsp.)

8.Oil - to deep fry

1. Combine the coriander leaves, gram flour, green chillies, jaggery, salt, soda bicarbonate/baking powder, turmeric powder and add enough water to make a thick batter.

2. Pour the batter into a greased tray(The height of the tray should be such that we can cut cubes from the steamed mixture).

3. Steam on high heat for fifteen to twenty minutes(in cooker) or till firm and cooked(in microwave). Check by inserting a skewer or toothpick into the wadi. It is cooked if the skewer or toothpick comes out clean. Remove, cool and cut into one-inch sized cubes.

4. Heat oil in a kadhai/deep pan and deep-fry the wadis till they are light golden brown in colour and crisp. Drain and keep on an absorbent towel/tissue paper.

5. Serve hot, garnished with chopped coriander leaves.

Hope you liked the posts of this month.Cya soooon :-)




1.Rice flour - 1 cup

2.Water - less than 1 cup(around 3/4 cup)

3.Oil for greasing

4.Salt - a pinch

5.Grated Jaggery/Gur - 1 cup

6.Grated Coconut - 1 cup

7.Cardamom (elaichi) powder - 1/2 tsp.

8.Ghee - 1 tbsp.

Method :
1.For the filling, add grated coconut and jaggery in a pan and cook over a slow flame till the jaggery melts.

2.Add the cardamom powder and mix well.

3.Boil the water separately. Reduce the flame, add the rice flour while stirring continuously.

4.Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes. 5.Then knead the dough while it is warm.

6.Make small balls of the dough. Then roll each of them into a round shape, around 3½" in diameter. You may use rice flour to roll the balls.

7.Add little filling in te dough.

8.Bring all the ends together and press to seal. Make long depressions on the side of the dough to make it look like a closed cloth basket!!!(Ok, I'm not very good at this, but hope you get the point:-) )

9.Prepare a steamer by adding water, and heat it till it comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 10 minutes.10. Once the modaks are cooked they will turn translucent.

Serve hot drizzled with pure ghee.

This sweet becomes so popular during the Ganesh Chaturthi season that pethas are made in the shape of modaks and sold in sweet shops.