Pav-Bhaji Pasta

     Here's the most luscious and interesting recipe for all you cooking enthusiasts out there!! Serve the goodness of Pasta and wholesomeness of Pav-Bhaji with this rich aggregate to the dinner table. when an all-time favorite Desi snack crosses paths with a popular Italian dish, the result is this fascinating Pav-Bhaji Pasta!!

  My #foodiemonday #bloghop entry for this #pasta mania theme..

Ingredients:
1 cup Boiled Pasta
1/4 cup Chopped Carrots
1/2 cup Chopped Onions
1/4 cup Chopped Bell peppers
1/2 cup Chopped Tomatoes
1/2 cup Boiled & mess Potatoes
1/4 cup Blanched and chopped Cauliflower
1/4 cup Blanched Peas
1/4 teaspoon Chaat masala
2-4 tablespoon Butter
1-2 teaspoon Pavbhaji masala
1/2 teaspoon red chili powder
1/4 teaspoon turmeric powder
1-2 tablespoon lemon juice
1 tablespoon red chili-garlic paste(sauce)
Salt to taste
Couple of tablespoon grated cheese and some cilantro for garnishing.
Some water
Method:
* Heat the pan and add 2-3 tablespoon Butter.
* Add chopped onions and saute until gets light pink in color.
* Add chopped carrots, bell peppers, tomatoes and cook well.

* Add red chili powder, turmeric powder, chaat masala and pavbhaji masala.
* Saute well.
* Add boiled and messed potatoes, blanched peas and blanched cauliflower. 

* Add little amount of water and mess all the vegetable very well. (add more water if needed)
* Add red chili-garlic paste and lemon juice along with Salt.
* In another pan heat the 1 tablespoon butter and toss the boiled pasta in it.
* Add buttery Pastas into mixed vegetable and mix well.

* Turn off the stove and serve the Pav-bhaji pasta with garnishing of grated cheese and chopped cilantro.
* Serve the Pav-Bhaji Pasta with some garlic bread.

* Enjoy.

Sev-Tometa nu Shaak

 You know, Gujarati Cuisine and specially Kathiyawadi regional recipe is beaming with fresh ingredients and sweet, Spicy flavors. Sev- Tameta nu shaak is one of the Kathiyawadi recipe.. Sev-Tameta nu shaak is a one pot meal and so comforting you hardly need to chew(a sign of amazing comfort food, obvio:)  All in all, it's very quick, very simple and very satisfying, no fuss recipe--just how I like it. 

 My #foodiemonday #bloghop entry for #regionalcuisine....

Sharing with you my Gujarati/Kathiyawadi Thali with you all, hope you enjoy this as much as i did..:)

Ingredients::
500g fresh Tomatoes, roughly pureed (I used food-processor for roughly pureed)
120g finely chopped Onions
3 tbsp Oil
¼ tsp Mustard seeds
1 tsp Cumin seeds
½ tsp Fennel seeds
¼ tsp Asafoetida
½ tsp Turmeric powder
1-2 tsp red Chilli powder (or to taste)
1 tbsp sugar
½ tsp Garam masala or Chicken masala(I used chicken masala)½ tbsp water
1 tbsp cream (optional)
Salt to taste
Some chopped Cilantro to garnish
For Sev;
1 cup Besan flour
1tsp Oil
Pinch of Asafetida
Salt to taste
1/2 tsp red chilli powder
Method::
For Sev;
* Mix all the dry ingredients together, besan flour, red chili, salt and asafetida. 
* Add the oil and mix it well.
* Add the water slowly to make soft and smooth dough. 
* Dough is very sticky, I used a spoon to mix the dough in the beginning. Then oil the palm and knead the dough. 
* Cover the dough and allow to rest.
For Shaak;
* Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, fennel seeds and onions. 
* Saute until the onions become translucent.
* Then add the pureed fresh tomatoes.
* Season with red chilli powder, turmeric powder, garam masala, salt and sugar.
* Allow to cook down to a fairly thick mixture, and then adjust the texture with around 1/2 cup of  water.

* Cover the pan with lid and cook on slow flame for about 1-2 minutes. 
* Meanwhile, greased sev maker with attachment. Place dough to fill the cylinder of sev maker and close.
* Now hold the sev maker over saak pan, press the handle, sev will start coming out in to the shaak. As sev is coming, slowly move the sev maker in circular motion.

* Cook sev for couple of minutes with shaak and turn of the stove.

* Add cream in it and mix.(optional)
* Sprinkle some chopped cilantro and Serve with roti, bhakri or rotla..

* Enjoy..
NOTE:
* You can use ready made sev too. 
* Just make shaak and topping with redy made sev when you serve.

Instant Bread Mysore Dosa

   Instant Bread Mysore Dosa-- a unique combination of ingredients and a modern way of preparing a instant dosa. This recipe is for those people who crave for fresh south-indian breakfast, but is always short of time in the morning. A hassle free recipe for Dosa lover:) Let's check the recipe real quick;)

 

 My entry for #foodiemonday #blohop #southindianbreakfast theme....

 

Ingredients:

8 Bread slices

½ cup Sooji (semolina)

2 tbls Rice flour

¼+1tbls Yogurt

½ cup Water or more as require

Salt to taste

Oil for roast Dosas

1 cup Mysore Chutney (quick recipe below)

Method:

Mysore Chutney:

*Roast 2tbls chana dal with 1 tsp oil till the chana dal turns golden brown. To the same pan add 1/2 chopped onion, 3-4garlic and 1 in. ginger and 3-4red chillis. Fry for 2-3 mins till the raw smell goes away.take all roasted ingredients in a blender along with some aamchur or small amount of tamarind paste,  turmeric and salt. Adding very little water blend to a smooth paste.

 

Dosa:

* Take 8 bread slices and cut the edges.

* Crumble the bread slices well with you hand. Make sure there are no big pieces of bread

* Now add half cup sooji (rava / semolina), rice flour, yogurt,  water and some salt to taste.

* Mix well and allow to soak for 20 to 30 minutes.

 

* Now throw the mixed soaked ingredients into a blender jar and blend to smooth dosa batter consistency. (add some water if required)

 

* Heat the griddle.

* Smear some water over the tawa and wipe off with wet paper  towel.

* Sprinkle some oil and wipe off again.

* Pour a ladleful of batter and spread out in a circular motion.

* Apply some oil on top of the Dosa.

* Cook it from both sides.

* Spread some Mysore Chutney inside of the Dosa.

 

* Cook for 10-15 seconds or till it turns golden brown and crisp.

* Fold Dosa  into your favorite shape and serve it with your favorite chutney or sambhar...

Note:

* you can use any filling for this dosa.

* you can make it masala Dosa from this batter too.

* You can also prepared the Dosa plain.

* Instead of using oil, you can use butter or ghee for roasting Dosas.

* You can prepare Uttapam pour this Dosa batter bit thick and some toppings of onion and tomatoes.

 

 

 

 

Navratan Korma

                              "Navratan Korma"- A royal recipe!! 
       This dish is named Navratan Korma as it contains 9 different, pretty and flavorful components. The gravy itself is pale so as to allow "9 gems" to stand out. Navratan Korma was created in imperial kitchens and served to kings, queens and other royals during the Mughlai era in India. So this recipe is basically belong to Mughlai Cuisine. My recipe is sweet, spicy, nutty and creamy. Though it consists many ingredients. There are a few steps, but the more often you make this, the easier it'll become. I'm also certain that as soon aas you finish this meal, you'll already have plan to make it again soon:) Hope you like it as much as we did!!

My contribution for #foodiemonday #bloghop #mughlaicuisine

Ingredients::
Oil 2 Tablespoon
Carrots 1⁄4 Cup (4 tbs), diced
Potato 1⁄4 Cup (4 tbs), diced
Cauliflower 1⁄4 Cup (4 tbs)
Green beans 2 Tablespoon
Green peas 1⁄4 Cup (4 tbs)
Bell peppers 1⁄4 Cup (4 tbs)
Fenugreek leaves 2 Tablespoon
Paneer cubes 1⁄4 Cup (4 tbs)
Raisins 2 Tablespoon
Crushed tomatoes/Tomato puree 1⁄4 Cup (4 tbs)
Turmeric 1⁄2 Teaspoon (Use as per taste)
Red chili powder 1 Teaspoon (Use as per taste)
Paprika 1 Tablespoon (Use as per taste)
Punjabi masala 1 Tablespoon (Use as per taste)
Salt To Taste
Sugar To Taste (Optional)
Heavy cream 1⁄4 Cup (4 tbs)
Cilantro 2 Tablespoon
FOR THE ONION PASTE;
Oil 1 Tablespoon
Cumin seeds 1 Teaspoon
Onions 1⁄4 Cup (4 tbs), chopped
Garlic 1 Tablespoon, chopped (Use as required per taste)
Ginger 1 Tablespoon, chopped (Use as required per taste)
Water 1 Tablespoon (Use as required to make a smooth paste)
Cashew 2 Tablespoon
Method::
For The Onion Paste;
* Take a pan heated with a couple of tablespoons of oil, add the cumin seeds and when they crackle add the onions and cook till tender.
* Add the ginger, garlic, and cashew and stir to cook it a little.
* Add onion, ginger and garlic mixture into the blender and blend to a smooth paste. Add water as required to make a smooth paste.
For Gravy;
* Take a pan, heat it with oil, add the carrots, potato, green beans and peas, cauliflowers, bell peppers and stir.

* Add salt to taste and stir well.
* Add the fenugreek leaves, paneer cubes and prepared onion paste, raisins, tomato puree and mix well.

* Add the spices such as turmeric, red chili powder, paprika and punjabi garam masala.

* Cover and cook for a while.

* After a few minutes, uncover and add the heavy cream, stir gently to combine.

* Add a little water to add gravy to the korma. Stir for a couple of minutes and turn off the heat.
* Garnish with freshly chopped cilantro leaves and fried cashews, if desired.
* Serve with Naan or Roti or Parathas.

* Enjoy!!!

Check my another Mughlai Cuisine Recipe:
       

Cauliflower Korma (Gobhi-Korma)

Enchilada Cups

     So today, I'm sharing a new one- Enchilada Cups.. Super easy and delicious recipe ever.. I decided to experiment and see if I could transfer of bag of white corn tortillas into a pan of little baked tortilla "cups".. Turns out, they worked like a charm!! I just poked the tortillas into standard size muffin cups, and then baked them up until crispy.. Then I whipped up a simple enchilada filling mixture.. Then I filled cups with the mixture.. .. and topped them each with the cheese, and then baked the cups until everything was warmed through and melty.. Then once they were cooked up, I topped them with some cilantro and green onions and guess what?---They were ready to go..!

   So cute, eh? And even more fun, so easy to eat.. no fork needed. ;)
 My #foodiemonday #bloghop entry for #enchilada challenge..

Ingredients::
10 white corn tortillas
1/2 Can (about 5 oz.) Red Enchilada sauce
1 Can black beans. (rinsed & drained)
1 1/2 Cup Slices onion, bell pepper, corn
1 Cup shredded Mexican- blend cheese
1/2 Cup mixed of chopped cilantro and green onion and chopped olives 
2-3 teaspoon Taco seasoning
1/2 teaspoon Fajita Seasoning
1 teaspoon oil
Salt to taste

Method::
* Heat the oven to 350* F.
* Tuck each the tortillas into the cup of standard sized muffin pan, gently pleating the edges of the tortillas so that they fit snugly inside each cup.

* Bake for 10 -12 minutes.
* Remove and set aside.
* Take a pan and heat the oil.
* Add sliced onion, bell pepper and corn.

* Add salt to taste and 1tsp taco seasoning and 1tsp fajita seasoning.
* Sauté vegetable for 2 minutes and turn off the stove.
* Combine the rinsed and drained black beans, sauté vegetables, enchilada sauce and taco seasoning together in a mixing bowl.

* Toss until all the ingredients are evenly combined.
* Carefully spoon  the filling in to each tortilla cup until it is filled nearly to the brim.
* Place the cheese on top of each tortilla cup.

* Then return the cups to the oven and bake for 8-10 minutes, or until the cheese is melted and the filling is warmed through.
* Remove from the oven, and sprinkle the top of each with cilantro and green onion and chopped olives.

* Serve warm.
*ENJOY!

 NOTES;
- You can use small flour tortillas or yellow corn tortillas instead of white tortillas.
- you can add or subtract your choice of vegetables too.

Stuffed Tindora

  I promise, Tindora lovers will enjoy today's recipe.:)  A perfect stuffing recipe that couldn't get any better. You will need good quality, tender Tindora(Ivy gourds) to prepared this dry saute. Classic stuffed vegetable at its best!!

   My #foodiemonday #bloghop entry for #stuffedvegetable theme.. Let's enjoy varieties of stuffed vegetable with #foodiemonday #bloghop..

Enjoy this version of stuffed Tindora Masala..

Ingredients:

500 grm Tindora

2 tbls Oil

2-3 Dry red chilli

1 tbls Dry coriander seeds

1 tbls Chana dal

1 tbls Urad dal

1 tsp Rice

1 tbls Sesame seeds

1 tbls Coconut powder

10 grm Tamarind

1/4 tsp Mustard seeds

1/4 tsp Cumin seeds

Pinch of Turmeric

1 tbls Chopped green chilli

1/2 cup Chopped onions

1 tbls Chopped curry leaves

some grated coconut and chopped cilantro for garnishing.

Salt to taste.

Method:

* First wash the Tindora and cut them into quaters.

* Heat the pan, add dry red chillies, coriander seeds, chana dal, urad dal, rice and dry roast them.

* Add sesame seeds, coconut powder, tamarind pieces and saute them.

* Turn off the stove and let it cool.

* Blend them in a blender using little water, make a coarse paste, add salt mix it.

* Stuff the masala into the Tindora.

* Take a flat and wide pan.

* Heat oil in a pan.

* Add mustard seeds and cumin seeds.

* Saute and add turmeric and stuffed Tindora.

* Rotate the pan and put the lid on let it cookfor 12-15 minutes on medium-slow flame.

* Add chopped onions, chopped green chillies, chopped curry leaves and salt.

* Cook them again on slow flame for about 10 mintes or untill Tindora gets cooked.

* Turn off the stove.

* Garnish with some grated coconut and chopped cilantro.

* Enjoy Stuffed Tindora Masala with Roti, Parathas or Naan..

Eat healthy, Stay healthy!!!