Chinese Pav-Bhaji

  "Pav-Bhaji" is one of my favorite comfort food, second Chinese is also my favorite cuisine. So why should we wait for something else? Let's combine both of my favorite stuffs and cook some extremely addicted, marvelous dish, "Chinese Pav-Bhaji".....The demand for Chinese food is growing at a very fast pace. This entire furore about Chinese food could make one wonder, what is so special about this cuisine. Well, the answer is if one has to put it in one word, it is wholesome. But Chinese made  by any Indian, comes with their own story! We all have our very own version of Chinese food.  In fact, innovations are to be seen in every where.  The acceptance of Chinese food has added new dimensions to the variety of food offered in Indian eateries. It is here to stay. No dout about that!

   Fusion food or fusion cuisine is always my personal favorite. I love to combine 2 or more than 2 cuisines in one dish. Believe me it always come out super delicious if the spices, measurements and timing are perfect. Today's recipe is real mouthwatering to them who love to eat 'chatpata' food. Chinese Pav-Bhaji is jiffy and delicious so double bonus in it too:) Get ready for this fantastic fusion recipe...!
Ingredients:
2 cups finely shredded Cabbage
1 cup finely sliced  Onions
1/2 cup finely sliced Bell-peppers(I used all color bell-peppers)
1/4 cup shredded Carrots( I didn't use it)
1/4 cup chopped Green Onions
1 Cup boiled & grated Potatoes
1 1/2 cup boiled Noodles
1 tsp Garlic paste
2 sliced Green chilies
1 tbls Schezwan chutney or sauce(I used Ching's brand)
1 tbls Manchurian stir fry sauce(I used Ching's)
1 tsp Pav-bhaji Masala
1/2 tsp Vinegar
1 tsp Soya sauce
1 tbls Butter
1 tbls Oil
Salt to taste
Cilantro, slices of bell-pepper and some grated cheese for garnish

For Buns;
5-6 tbls room temp.butter
1tbls Schezwan chutney or sauce 
Method:
* Heat the pan with butter and oil.
* Add onions and green chilies and sauté for 1-2 minutes on medium-high flame.

* Add garlic paste.
* Add all vegetable(cabbage, carrots bell-pepper & green onions) and again mix and cook for about 2 minutes.

* Add schezwan chutney or sauce and Manchurian stir fry sauce and mix well.

* Add boiled noodles and boiled & grated potatoes along with pav-bhaji masala.

* Add salt, soya sauce and vinegar.
* Mix well.
* Turn off the stove.

* Garnish with some chopped cilantro, slices of bell-peppers and grated process cheese.
* Serve hot with some schezwan buns.

For Buns;
* Mix room temp. butter and schezwan chutney well.
* Apply on each buns and cook it on grill or pan till gets little crispy.

* Serve it hot with Chinese Bhaji.
* Rock the world.

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Happy Cooking until next time.!!

Pavbhaji Pizza

     After all, we have all heard this..."East is East and West is West and never twain shall meet..." But I beg to differ when it comes to Pavbahjai Pizza!!! Yes, today's fusion recipe is again about pizza with some Indian street food touch. For most Desis, Pavbahji is a well-known dish that most of us have feasted on childhood, even though the recipe might vary slightly in every household. And, Pizza???... hummm again, the most favorite in all over in the world. The combination is just mouth watering!! So let's try two such diverse foods in the same breath. Believe me, it will be royal pizza treat for you.

" Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work."
Ingredients:
1cup Pavbhaji (just bhaji)
2thin Pizza crust/base
1cup Grated Mozzarella Cheese(I used Amul cheese)
1/2cup Chopped Onions-Cilantro
1/2 Fresh Lemon
For green chili sauce;
5-6 Fresh Jalapeño Peppers(or any green chilies, according to how much spicy you want)
2 Cloves Garlic
1tbls Oil
Salt to taste
Method:
For green chili sauce;
* Crush the Jalapeño peppers along with garlic.( Crush roughly, don't make smooth paste)
* Heat the oil in a pan.
* Add roughly crushed green chilies and garlic.
* Add Salt and cover and cook for about 3-4 minutes on medium flame.
* Stir it in between.
* Turn off the stove and keep this sauce on side.

For Pavbhaji Pizza;
* Pre heat oven on 350 F.
* Take a Pizza crust(base) and spread half green chili sauce on it.

 

* Adjust green chili sauce according to your taste.
* Spread bhaji of pavbhaji on the sauce evenly.

 

* Sprinkle the cheese on it.

* Sprinkle chopped onions-cilantro on it.

 * Bake it in oven for 10-15 minutes.

* Pizza crush should get crispy.

* Squeeze some fresh lemon juice on top of the pizza. 

* Serve yummy Pavbhaji Pizza immediately.
* Repeat the same method, and make another pizza by using second Pizza crust(base).

Enjoy!!!!!

  " Creativity is a function of leadership", so be creative in food and always be leader in family:)
Happy Cooking and Keep Calm and Scary On, Ill be back for 'Trick or Treat'.......
 
 

Pavbhaji Dosa

                                                                                                            It's time to play with your food again.

      It's unfair to write anything about Dosa because you all know lots of things about it. There are so so many variations exist for Dosas..,like Msala Dosa, Rava Dosa,Onion Dosa(my son's favorite)Soya Dosa, Neer Dosa, Maysore Dosa,Butter Dosa,Ghee Dosa(my daughter's favorite),Green Dosa,Ragi Dosa,Chiness Dosa and so many more...could not even remember all kind of Dosas..

                                       Today I am going to share recipe for Pavbhaji Dosa.Another variation of the my 2 most favorite dishes ever(Pavbhaji & Dosa) Must try this one.

    Ingredients::

For stuffing::

1 tsp oil

1 tsp butter

1 medium chopped Onion

3 medium chopped Tomatoes  

1 boiled and gratted Potato

1 tsp garlic paste

1/2 tsp red chile powder 

1 1/2 tsp Pavbhaji masala 

Pinch of Tumric powder

Salt as taste

Some chopped cilantro 

For Dosa::

3 cups Rice

1 cup Udal Dal

1tbls fenugreek seeds

1 handful poha

     Some oil or ghee or butter to make dosas.

Preparing Dosa Batter::

      Wash both the rice and urad dal well.Soak, both separately for atleast 5-6 hours or overnight.Soak fenugreek seeds with urad dal. Drain the water after 5-6 hours and grind the urad dal with 2-3 tbls water. Keep adding few tbls water in between grinding. Make a fine and fluffy batter.Pour to the deep bowl.Gind rice with handful of Poha with 2-3 tbls of water and keep adding water as needed. Make smooth paste. Make sure the batter should not be grainy.Now add the rice batter to urad batter and Gind all together again. Pour the batter in deep bowl and mix well.Cover the bowl and keep it to warm place. Keep it atleast for 6-7 hours.After fermentation, batter rises and fluffy.

Preparing Stuffing::

          Heat the pan add oil and butter then add chopped onions, sauté the onions on medium heat till pink brown. Add garlic paste in it and sauté for half a minute. Add chopped tomatoes and let cove for 1-2 minutes, let them hangout for a while.Cook the tomatoes till absolutely tender. Add Pavbhaji masala, Tumric powder, salt and red chile powder and keep stir. Add gratted potato and mix. Finally add chopped cilantro and mix well and turn off the stove.

Making Dosa::::

       Heat the flat griddle or non stick pan.Apply oil or ghee on it and rub the slice of raw potato to prevent not to stick dosa on pan.

      Take a big spoon of batter and pour on nonstick pan, quickly spread in a circular manner to get thin and perfect round dosa. Pour some drops of oil or ghee on edges.Flip and cook the other side too. Gulp back and spread evenly the pavbhaji stuffing on the Dosa. Gold it. And serve it with garlic or coconut chutney and Sambhar. 

     A RECIPE HAS NO SOUL, YOU AS THE COOK MUST BRING SOUL TO THE RECIPE.  -Thomas killer