Original Pav Bhaji - Mumbai Juhu Beach Style - Authentic Recipe

Mumbai (Bombay) is famous for its Chaat Recipes. I guess it is safe to say that Chaat has spread its wings all over the country and even abroad. Most of us love eating an evening Chaat as a snack. These days even when you are shopping in a mall, getting a plate of Chaat is becoming a tradition.

So where did all this begin. Chaat is quite famous in the beaches of Bombay. The other day I was talking to some of my English friends about Beach! Here as you know people go to beach during the day and mainly to lounge in the sand and picnic.

Vegetable Kalvan

Kalvan is a dish from Maharashtra (A State in India). It is a very simple dish with Vegetables cooked in an Onion and Tomato Sauce with just a little spice! A bowl of this dish with some Roti or Naan makes a very simple, tasty and healthy dinner.

Ingredients (Serves 6)

Onions 2 big sliced
Ginger 1 inch piece
Garlic 6 pods
Curry leaves 2-3 sprigs
Coconut 1/2 cup
Tomato 4

Potato 2
Carrot 5
Beans 15-20
Peas 1/2 cup
Sweet corn 1/4 cup

Cumin powder 1 tsp
Turmeric 1/2 tsp
Kashmiri Red Chilli Powder 2 tsp (use regular for spicy dish)
Hing a little

Milk 2 cups

Oil and Salt to taste



Method of Preparation

1. Heat a little oil in a pan. Add onions, ginger and garlic. Saute till it browns a little.

2. Add coconut and saute for a couple more minutes.

3. Add chopped tomatoes. Saute till it cooks.

4. Cool and grind into a smooth paste.

5. In the same pan, add all the chopped vegetables. Add 2 cups of water and cook till the vegetables are almost done.

6. Add the ground paste, chilli powder, turmeric, cumin powder and salt. Mix well.

7. Add milk and some water as required. Bring to boil and then simmer till the gravy thickens a little.

Serve with warm rotis. 

Maharashtrian Masala Baath - Tindora Baath - Masala Rice made with Ivy Gourd

Tindora is one of my favourite vegetable. And the best way I like it is to just saute it in a little oil with jeera, turmeric, chilli powder and salt. Simple and delicious. Usually a side like that works perfect with Rasam Rice. I also like it that way. But my way of eating it is to mix it with some warm rice.

For the Blog Hop week of our group AGC, I am visiting Priya's blog. I was trying to decide what I wanted to make and bookmarked a whole bunch of recipes. My favourite was the Nutella Brownies. I so badly wanted to make them, but somehow could not. Will have to make soon..



That is when this recipe caught my eye. It was an improved version of the rice that I usually love to eat. And am glad I tried it. It was just too good. Thank you Priya for the recipe!



Ingredients

Rice 2 cups
Onions 2
Tindora or Ivy Gourd around 30 vertically slit into quarters
Tomato 2 chopped

Bay leaf 2
Cumin 1 tsp
Hing 1/4 tsp
Turmeric 1 tsp

Oil and salt to taste

For the masala
Cumin 1 tsp
Coriander 2 tbsp
Red Chilli 3
Clove 4
Cinnamon 2 inch piece



Method of Preparation

1. Dry roast the masala ingredients and powder it.

2. Pressure cook the rice with required water and keep ready.

3. Heat a little oil in a pan. Add the bay leaf, cumin seeds and turmeric.

4. When it sizzles, add sliced onions. Saute till it starts to brown.

5. Add the tindora and chopped tomato. Mix well.

6. Sprinkle a little water and cover and cook till the tindora is cooked, yet firm.

7. Add the powdered spice mix and salt. Cook for a few more minutes.

8. Add the cooked rice and mix well. Switch off.

Serve with some raita.

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Priya S

Tomato Shorba - A soup from Maharashtra

Bored of the same old soup? Shorba is basically an Indian Version of soup. This one is made of tomatoes and coconut milk which is then mildly spiced.

AGC are making dishes from Marathi cuisine this week. Though I was tempted to make a Sabudana Khichdi or a chaat item, I saw this recipe in a Tarla Dalal cook book that I have. It sounded interesting as I usually don't make soups without the usual celery and onion starter.



Ingredients

Tomatoes 10
Coconut Milk 1 cup
Besan/Chickpea flour 2 tsp
Jeera 1 tsp
Curry Leaves few
Green Chilli 2
Coriander leaves 2-3 tbsp to garnish
Ghee 1 tsp
Salt to taste

Method of Preparation

1. Roughly chop the tomatoes and boil in 2 cups of water. Once cooked, cool and make into a puree.

2. Mix the besan and coconut milk and keep aside.

3. In a pot, add the ghee. Add the jeera. When it sizzles, add the curry leaves and green chilli.

4. Add the tomoto puree and coconut milk mix along with some salt and simmer for a few minutes.

5. Garnish with some coriander leaves.

Yummy Shorba is ready to be served.

Check out the other AGC thoughout this week 
Anusha, Jayanthi, Kavitha, Priya M, Radhika, Veena, Priya S

Jeera Aloo

Who doesn't like potatoes? Indian cuisine uses a lot in gravies, dry sautés, paratas etc  Its just not an Indian thing. Even western palate has lots of potatoes in the form of fries, chips, baked potatoes, mashed potatoes etc.

The recipe below used awesome flavours from cumin combined with the spiciness from red chillies to make the perfect Potato Roast, made in most parts of India.



The roasting of the jeera/cumin enhances its flavours.

Ingredients

Aloo/Potatoes 2 Big or 3 medium (about 3 cups when cooked)
Jeera/Cumin 3 tsp
Dried Red Chilli 3
Mustard 1/2 tsp
Hing generous pinch
Turmeric 1/2 tsp

Oil and salt to taste

Method of Preparation

1.Boil the potatoes. Do not make it too mushy. Peal and chop and keep ready.

2. In a pan dry roast the jeera and red chillies. Pulse into a coarse powder.

3. In the same pan, heat some oil. Add mustard. When it sputters, add the hing and turmeric.

4. Add the cooked aloo/potatoes and salt. Mix and roast for a few minutes.

5. Now add the powdered jeera and chillies. Roast for some more time.

Broccoli Poha

Poha is one of my favourites. We in south call it Aval Upma. As I have mentioned before my husband is not a big fan of Poha, mainly cause of the dryness. I have been trying to experiment with a few different varieties to make it interesting for him. This is another variety that I tried. Do check out the other versions that I prepared.

Tomato Poha
Soya Poha



Ingredients

Poha 2 cups
Broccoli 6 florets plucked into small pieces
Onions 1 finely chopped
Peanuts 2 tbsp
Channa Dal 1 tsp
Turmeric 1/2 tsp
Cumin 1 tsp
Lime Juice 1 tbsp

Oil and salt to taste


Method of Preparation

1. Take Poha in a sieve and run it under the tap for a minute or two. Let it sit and drain.

2. Heat oil in a pan. Add the mustard. When it sputters, add the channa dal and peanuts. When they start to brown, add the turmeric and jeera. When it sizzles, add the onions.

3. Saute onions till it is slightly browned. Add broccoli and salt. Cook till broccoli is done and crunchy.

4. Switch off. Add the poha and lemon juice and mix well.

Ragda Patties

Ragda Patties is an awesome chaat recipe that we tried recently. Though not as popular as the pav bhaji, bhel puri or pani puri it is awesome. Had been in my list of things to make for a while and glad I tried.



Things required to make Ragda Patties

Ragda (the peas gravy - recipe below)
Patties (the potato patty - recipe below)
Green Chutney (recipe here)
Tamarind Chutney (recipe here)
Chaat Masala
Onions chopped 1
Coriander leaves chopped
Sev (optional) (recipe here)

To Serve Ragda Patties.

1. Place 2 patties on a plate.

2. Pour the peas gravy over it.

3. Add chutneys (mint and tamarind) according to taste.

4. Sprinkle some chaat masala.

5. Top it with onions, coriander leaves and sev (if using).

Repeat for the other servings

Ingredients For Ragda

White/Yellow peas 1 cup (you can use green peas as well)
Potato 1 small
Cumin 1 tsp
Chilli Powder 1/2 tsp
Cumin Powder 1/2 tsp
Garam Masala 1 tsp
Turmeric 1/2 tsp
Tamarind Paste 1 tsp
Jaggery 1 tbsp
Oil and Salt to taste

Method of Preparation

1. Soak peas overnight and pressure cook adding enough water till it is a littel mushed up.

2. Heat a little oil in a pan. Add cumin.

3. When it sizzles, add the peas with a little water.

4. Add the rest of the ingredient and simmer for a little while till everything comes together

Ingredients For Patties



Potato 3
Salt
Chilli powder 1/2 tsp
Cumin powder 1/2 tsp
Corn Flour 2 tbsp

Oil for shallow fry

Method of Preparation

1. Boil or microwave the potatoes till cooked.

2. Peal and Mash it.

3. Add the other ingredients to it and mix well.

4. Divide into 6 portions. Roll into balls and flatten it.

5. Heat oil in a non stick pan. Place the patties on it and cook till one side is roasted.

6. Flip and cook the other side. I recommend non stick pan. Otherwise, when you are trying to flip, the roasted portion will stick to the pan.


Linking this to Lets Cook - Protein Rich Food Event by Radhika

Potato Capsicum Zunka

This is one of my fav sides. I have eaten this when my friends bring in lunch box. But never succeeded before. Always ended up with a mushy subzi. Read tip in the recipe to find out how to avoid it. Also never close the pan with lid while cooking. My friend Sameera makes the best zunka ever.



Ingredients

Potato 2 medium
Green Pepper 1
Red Pepper 1
Onions 2
Besan/Gram Flour 6 tbsp
Cumin 1 tsp
Curry leaves few
Chilli Powder 1 tsp
Coriander Powder 1 tbsp
Turmeric 1/2 tsp
Kasuri Methi 1 tbsp

Method of Preparation

1. Chop the peppers and cook in microwave for about 10 minutes

2. Heat oil in a pan. Add cumin and curry leaves.

3. When it sizzles, add chopped onions. Saute till it is browned.

4. Add chopped potatoes and cook till potatoes are almost done.

5. Add the pepper and turmeric, chilli powder, coriander powder and salt. Mix well.

6. Add besan lilttle at a time. Sprinkle a little, stir, then sprinkle again. Do it in 8-10 steps. Believe me, the patience at this step is soooo worth it.

7. Cook in low flame for 5 minutes.

8. Add the kasuri methi and mix well.  Cook for few more minutes.

Serve with warm rotis.



Linking to Dish It Out - Potatoes and Peppers - Event by Vardhini, hosted by Anu

Soya Poha

As you read in my post for Soya Pulao and Kofta, I got myself some soya chunks. My son loved it so much when I used it in the soy pulao preparation. I decided to throw some in when i made poha. A nice addition to my poha.

I usually make all my upma varieties with a lot of vegetables. Sometimes, many of my tiffin items have more vegetables that the main ingredient itself.



Ingredients

Poha/Aval 2 cups
Soya chunks 1 cup
Mixed Vegetables 2 cups
Onion 1 big
Green Chilli 1
Ginger 1 inch
Curry Leaves Few
Mustard 1/2 tsp
Channa Dal 1 tsp
Split Urad Dal 1 tsp
Peanuts 1 tbsp
Cumin 1 tsp
Turmeric 1 tsp
Hing a little
Chilli Powder 1/2 tsp
Lime Juice 2 tbsp



Method of Preparation

1. Heat oil in a pan and add the mustard.

2. When it sputters, add the Channa dal, Urad dal and Peanuts.

3. When it starts to brown, add the cumin, turmeric, hing, green chilli, ginger and curry leaves.

4. Add the onions and saute till it starts to brown.

5. In the meanwhile, get the poha ready. Mine just requires a little washing under the tap in a sieve.

6. Boil some water and add the soy chunks for 5 minutes. Switch off and drain. Keep ready.

7. Once the onion is ready, add the vegetables and soy chunks.

8. Add some salt and chilli powder. Mix well.

9. Finally add the poha. Mix and switch off.

10. Add the lime juice at the end.

Super healthy breakfast which will leave the kids asking for more.... Sending this to the Toddler Healthy Breakfast/Dinner (Nithu's event) hosted by me this month

Misal Pav

My husband and I had Misal Pav when were in Pune 3-4 years ago. We were instantly in love with the dish. I am surprised this is not as famous as other Chat items like Pav Bhaji, Bhel Puri, Pani Puri etc. I had never heard of it before we went to Pune. I hear it is quite popular in Maharashtra. I looked in the internet for a lot of recipes and found this recipe interesting and well described. So I tried to follow it.

I made it once during the last week of December and took these photos. We liked it so much that I decided to make it for the New Year Party with our neighbours. We had Misal Pav, Tomato sevai, idiyappam/kadala curry, dhokla, biriyani/raita and gulab jamun. Kudos to all the lovely ladies for their effort to make yet another memorable party. Our host had planned a few games. We also had a dance time. What a way to welcome new year.

Misal Pav basically has a few components that is put together to enjoy the dish. Usal (the dry sprout dish), Rasaa (the gravy), pav (the bread), Sev (a lot of other toppings can be used. I made only 1), onions and coriander leaves.



For Usal

Ingredients

Sprouted Green Moong 1/2 cup (The actual recipe is Matki beans. I do not have any. So we used Moong. It worked well).
Onion 1 finely chopped
Mustard 1/2 tsp
Turmeric 1/2 tsp
Hing

Oil and Salt to taste

Method of preparation

1. Heat oil in pan and add the mustard seeds. When it sputters, add the turmeric and hing.

2. When it sizzles add the onion. When it starts to brown, add the moong sprouts. Cook for a little bit by sprinkling water. The sprouts can be cooked as per your taste. Add salt and mix.

I did not add any other spice like chilli powder, garam masala etc as it is anyways going to be mixed with the Rasaa.

For Rasaa

Ingredients

Onion 1
Tomato 1
Coconut 3 tbsp
Ginger 1 inch piece
Garlic 2-3 pods

Sugar 1/2 tsp
Chilli powder 2 tsp
Garam masala 1 tsp
Turmeric 1/2 tsp

Salt and Oil to taste
3 cups boiled water

Method of preparation

1. Heat oil in a pan and add the chopped onion and saute for a little.

2. Add the ginger, garlic, coconut and saute for some more

3. Now add the tomato and saute till it is all cooked.

4. Cool and grind into a fine paste by adding some water.

5. Keep 3 cups of hot water ready.

6. In a pan, heat some oil and the sugar. The add the chilli powder, garam masala, turmeric. After a few seconds, add the paste and mix. Add the water and salt and mix well.

7. Boil and switch off.

For Sev

Follow the recipe for Omapodi in my blog or use store bought

For Pav

I used store bought Pav

To put together

You can serve all the components separate or you can mix everything and serve. To eat, add a couple of tbsp of usal, pour a laddle of rasaa, add the sev, onions and garnish with coriander leaves. Serve with toasted pav.

All ready to be mixed





Linking this to MLLA 43 (Susan's My Legume Love Affair Event), this month hosted by Claire