Pav Bhaji : My Style

Pav Bhaji is one of the famous street food which is liked by so many around the world. Spicy, filled with veggie and yummy Pav Bhaji is always loved and invited by the hungry stomach. Its healthy and stomach filling food too. Pav is nothing but a bun (a special type of bun) and bhaji is spicy curry.

Here is a simple, quick and yummy " Pav Bhaji " and I have used vegetables, some spices/masala and Pav is heated on tava with little butter. I am sure we fall love in having Pav Bhaji and definitely prepare this evening.
You can have this Pav Bhaji for the breakfast (tummy full), as snack in the evening time or for dinner.
Remember to use less spice which helps to keep you fit and fine. It is always better to use less spice because you may feel not only thirsty and lazy, spice effect cause chest burn and other problems because of more spice in the curry.
No Onion or Garlic is cooked in this " Pav Bhaji ". (Cut onions are used as raw to add it to the curry. Purely Optional.
Use of pressure cooker to cook vegetables because it helps to retain health content in vegetables.
Lets see the recipe now :

Things Needed :

To Pressure cook :
Carrots : 2
Potatoes : 2 to 3
Peas : 1 Bowl
Tomatoes : 2
To Add :
Pav Bhaji Masala (Mayyas) : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoon
Jeera Seasoning : 1 Tablespoon
Grated Ginger : 1 Teaspoon
Salt : As Required
Turmeric powder : 1/4 Teaspoon
Chat Masala : 1/2 Teaspoon
Butter : 1 Tablespoon
Coriander Leaves : 2 to 3 Tablespoons
Lemon : 1/2 Lemon extract.

Method : 

1. Wash and remove the outer layer of all the vegetables. Cut into small pieces. Slit green chilly.
2. Wash fresh peas. Now put cut vegetables and peas to pressure cooker.

3. Add little water to the vegetables and cook for 5 to 6 minutes. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
4. Remove the lid once the pressure cooker is cool.

5. Add salt, turmeric powder, pav bhaji (Mayya's ), jeera powder and smash the vegetables nicely.
6. Add very little water and cook for 2 minutes. Add grated ginger.

7. Mix it well.. Let it cook for a minute.
8. Keep a small pan and put oil. (1 Tablespoon). Add slit chilly and fry nicely.
9. Add this to cooked Bhaji and mix it well.

10. Add 1/4 Teaspoon of chat masala and mix it nicely. Add a tablespoon of butter and let it melt.

11. Mix bhaji nicely and put off the fire. Shift the ready curry to a bowl, Add coriander leaves and 1/2 lemon extract. .

12. Cut Pav in the middle and put it on a hot tava. Put little butter on each side.
13. Let it turn slightly golden brown. Put it on a plate.

14. Serve Pav bhaji with cut onions on the side. (Or put some cut onions on the top of bhaji).

Note: 

Use of pressure cooker is optional. You can use a tava to mix all the ingredients nicely. Smashing the vegetables is an optional. Adding more spice is optional. Mild spice is always better. Use of cut onions on the side is optional. (You can use cucumber pieces instead of onions). Adding more/less butter is optional. Butter not only adds to the  taste helps to reduce the spicy taste.
Time : 15 Minutes
Serves : 4 to 5 .

Capsicum + Bendi Fry

" Capsicum - Bendi Fry " is one of the spicy side dish which goes well with almost all the main dishes. Capsicum and Bendi/Lady finger mixes well and the dry curry taste super.

It is always better to try some thing healthy and not effecting the health. Though the spices are good to our health it should be minimum. It is always too much is too bad. (The proverb).
I have used capsicum, lady finger, some fresh home prepared spice and little coconut.
Let us see some benefits of using " Coconut Oil " in our diet.
Coconut oil is good for improving digestion and strong immunity. It is good for skin and hair care. Coconut oil helps to fight against infections. It reduce the protein loss and nourish our body. Prevents high cholesterol and blood pressure. Strengthen immune system in our body. Controls blood sugar levels and improves insulin production. Improves bone and dental health. Prevents wrinkles, sagging and dryness of the skin. It helps to increase metabolism and helps in weight loss.
Let us see the recipe now:

No Onion or No Garlic Recipe.

Things Needed :

Capsicum : 2
Lady Finger : 250 Grams
Spice powder :
Urid Dal : 1 Teaspoon
Channa Dal : 1 Tablespoon
Red chilly : 4 to 5
Coriander Seeds : 1 Tablespoon
Jeera/Cumin Seeds : 1/2 Teaspoon
Cinnamon : Very small piece. (Just to add the aroma)
Curry leaves : 6 to 8
Seasoning : 
Coconut oil : 2 Tablespoons
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Ingh/Asafoetida : A pinch
Curry leaves : 6 to 8
To Add :
Fresh coconut : 2 Tablespoons
Fresh coconut oil : 1 Teaspoon
Salt : As required
Turmeric powder : A little
Spice Powder : 2 Tablespoons
Lemon : 1/2 Lemon extract.

Method :

1. Wash and let all the water dry up in lady finger. Cut them into small pieces.(Thin circle shape).
2. Wash and remove the seed part from capsicum and cut into small pieces.

3. Dry roast/fry channa dal, urid dal, coriander seeds, red chilly, cinnamon piece and jeeera.
4. Add curry leaves and ingh to roasted ingredients. Let it cool. Dry grind it. Keep it aside.
5. Keep a pan on the fire and heat. Put a tablespoon of oil, mustard seeds and jeera.
6. Let it splutter. Add curry leaves and ingh/asafoetida. ( A little).
7. Add cut lady finger/bendi and fry till they turn slightly soft.

8. Add capsicum and fry along with ladyfinger. (On low flame). Let it turn soft.
9. Add Salt and dry ground spice and mix it slowly. Let it cook on low flame for 2 minutes. Stir.

10.  Add lemon and stir once.Shift the ready " Capsicum - Bendi Fry " to the serving dish.

11. Add coconut and cut coriander leaves. Add a teaspoon of coconut oil.
12, Serve with the main dish you have prepared.

Note :

Use of coconut oil is optional. (You can use any cooking oil of your wish). Lady finger should be dry and all moisture should be removed before cutting or it might turn sticky while frying. Adding fresh spice powder is optional. You can prepare the powder previously and make use of it whenever you want. Adding fresh coconut is also optional. Fry the vegetables on low flame. Adding onions and garlic is optional. Taste differ.
Time : 15 Minutes
Serves : 2 to 3.

Mango Fruit Curry

Mango fruit curry is one of the side dish. It is an easy  and quick preparing yummy dish. Savoury mango fruits are used here and you will surely enjoy eating " Mango Fruit Curry " I am sure. This curry is one of the traditional curry done during Mango season. (Udupi/Karnataka).

My father in law's house is in Salekeri (a small village), near Brahmavar./ Karnataka/ India. There are a few trees which bare these wild mangoes. Now a days its very hard to get people who can climb and pluck the fruit or raw mangoes. The half ripe mangoes start falling to the ground. It is one type of crazy thing that you go and check the ground for fallen mango. (These thoughts are still lingering in my mind.
Mangoes are plenty in the market these days and you can see varieties of mangoes in the market, is all because its the mango season now, Back at home in Salekeri (a small village near Brahmavar near Udupi), there are some mango trees. The wild mango tree has many many mangoes turning into fruits. But in the process it drops down some mangoes which are half ripen or yet to ripe fruits.

When we went home this time I picked some of those mangoes. 

These mangoes can be used for rasam, juice, mango payasa. (Rasayana). I have tried these mangoes with savoury curry. 

This is an easy dish and you can enjoy eating many main dishes with this Mango fruit curry for  chapatis, rice, dosa, idli so and so.

Lets see the recipe now:

Things Needed :

Wild Savoury Mangoes : 2 to 3

Green chilly : 1

Rasam/Sambar/Curry powder : 1 Tablespoon.
Methi Seeds : 1/4 Teaspoon

Jaggery : 2 Tablespoons

Salt : As required 

For seasoning :

Mustard seeds : 1/2 Teaspoon

Coconut oil : 1 Teaspoon

Jeera : 1/4 Teaspoon

Asafoetida : A pinch

Curry leaves : 6 to 8 leaves.

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Method :

1. Wash and clean the mangoes. Squeeze the mango pulp and put it in a big bowl.

2. Wash curry leaves and green chilly. Slit the chilly and keep it aside.

3. Keep a pan on the fire and heat. Put mustard seeds and jeera/cumin seeds.

4. Let it splutter. Add curry leaves, green chilly and ingh. 

5. Add squeezed mango pulp. Add the mango seeds ( 1 or 2 ). Add dry methi seeds to the curry.

6. Add jaggery, salt and a bit of turmeric powder.

7. Mix it well and let it boil for 2 to 3 minutes.

8. Add rasam powder and mix it well. Let it boil for 2 minutes.

9. Remove the ready Mango curry from the pan  to a serving dish.

10. Add a teaspoon of fresh coconut oil and mix it well and serve.

Note : 

If the mangoes are savoury add little more jaggery which helps to reduce the acidity. Adding more jaggery is purely optional. No need to add any water to it. Thick curry can remain for 2 to 3 days if kept in the fridge. Adding any spice other than rasam powder is optional. You can add garam masala (a pinch), sambar powder, Til/sesame seeds powder is optional. Use of more or less spice is optional.
Adding coconut oil is optional.
Time : 15 Minutes
Serves : 2 to 3. 

Palak Pakoda

Palak Pakoda/Spinach Fritter is a fried dish goes well with a cup of coffee/tea. It goes well with rice, Rasam or Sambar (lunch) as one more side dish as a bite.

I have used simple spices and Palak Leaves and besan/channa flour. No cooking soda or baking powder or hot oil poured in it. Just mix it well and fry them in the oil. One should eat them when they are hot to get the best taste.
Winter has started and its cold outside, some time it rains too. We crave for these fried dishes especially when it is too cold. So craving for the fried dish? It is easy, quick and yummy. Try and enjoy.
Let us see the recipe now:

Things Needed :

Palak Leaves/Spinach : 1 Small Bundle
Besan/Channa flour : 1 Cup
Red chilly Powder : 1/2 Teaspoon
Jeera/Cumin Seeds Powder : 1/2 Teaspoon
Salt : To taste
Oil: To Fry : 1 Cup

Method :

1.Wash and cut palak leaves and put it in a big bowl.
2. Add red chilly powder, channa flour, jeera/cumin seeds and salt.
3. Mix it with your fingers first and then add very little water. Mix it nicely.

4. Keep a frying pan on the fire and heat.
5. Take a handful of dough and leave out small size of dough in hot oil.
6. Fry on medium flame on both sides.

7. Remove the pakodas from oil and put it on a kitchen tissue. It absorbs oil.

8. Serve Hot Palak Pakodas with a cup of coffee or tea.

Note :

Do not add more water while mixing the dough. Adding any other spice is optional. Adding onions to the dough along with palak leaves is optional. Taste differ.
Time : 15 Minutes
Serves : 2 to 3 

Brinjal Palya (Udupi Gulla Palya)

Brinjal Palya is always a yummy dish that always goes with all most all the main dish. And there are different ways to prepare this Palya. (Dry curry). This kind of brinjal is normally famous in Udupi. It is called Mattina Gulla, this special kind of brinjal is grown in a place called "Mattu" near Udupi in Karnataka India. So it is called as Mattina Gulla.

This Mattu village is famous for a particular variety of brinjal (eggplant) That is grown only in this village. Mattu Gulla is is light green in colour and is in spherical. The first brinjal harvested is offered to Lord Krishna at Krishna Matt in Udupi. These brinjal seeds are said to be given by Shree Vadhiraja Swamiji and Mattu Gulla is famous for non septic in nature. (not spoiling).
I have used green chilly and little spice to cook this Brinjal Palya. (Dry Curry).
No onion or no garlic is used in this palya. You can use any variety of brinjal and cook in this way.

Things Needed :

Brinjal : 1 (Big)
Green chilly : 2
Puliyogre gojju : 1/2 Teaspoon
Salt : to taste
Oil :1 Tablespoon
Mustard Seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Ingh : a pinch
Methi Seeds : 5 to 6 seeds.
Coconut : 2 to 3 Tablespoons (Fresh and grated)
Curry Leaves : 6 to 8
Coriander Leaves : 2 to 3 Tablespoons.
Turmeric Powder : a little

Method :

1. Wash and cut brinjal into thin pieces. (Slightly longer), put the pieces in a bowl of water.

2. Wash and cut green chilly, coriander leaves and keep it aside.

3. Keep a frying pan on the fire and heat. Put oil.
4. Put mustard seeds and urid dal. Let the mustard seeds splutter. Add methi/fenugrik seeds.
5. Add ingh, curry leaves and green chilly. Fry for 10 seconds.
6. Squeeze out the water from brinjal and add it to the mustard mixture.
7. Mix it well and let it fry on low flame. Stir in between.

8. Add turmeric powder and salt. Add puliyogre mixture. (just 1/2 Teaspoon).

9. Mix it well and stir slowly. Let it cook on low flame.

10. Add coconut and mix it well nicely. Add coriander leaves.
11.Shift ready palya to a serving dish.

11. Serve Brinjal Palya as one of the side dish.

Note :
Soaking brinjal pieces help the brinjal to get away with bitter taste. Wash it nicely and then soak the pieces in a big bowl of water. Any variety of brinjal can be used. Adding more spice is optional.
Adding more oil adds to the taste but it is not good to use more oil. You can use tamarind pulp ( 1 teaspoon), a very little jaggery and rasam powder to the curry instead of puliyogare gojju.
Time : 15 Minutes.
Serves : 2 to 3.
Home made Puliyogre gojju :
Take a big ball size of tamarind and put it in hot water (1/2 Glass) for 5 minutes. Squeeze out the pulp and put it in a big bowl. Keep the bowl of tamarind pulp on fire. Add salt and jaggery. (2 to 3 Tablespoons). Add turmeric powder. Mix it well and let it get thick. Add chilly powder /Rasam powder to the boiling pulp. Mix it thoroughly and remove from the pan once it gets thicke,
You can use this for dry curry or even plain rice also goes well with  this tamarind pulp. Adding more jaggary is optional.
Time : 6 to 8 minutes.