Wednesday, November 19, 2008

Easy Pav Bhaji

Pav is bread and bhaji is curry Pav Bhaji is well known as street food (fast food) is loved by all.
Lets see how to make quick and easy bhaji  and have quicker Pavi Bhaji which can be enjoyed with minimum time.

All you need to buns(Pav) and some vegetables to cook. Here I have used carrots, potatoes and tomatoes. Some Pav bhaji masala to add to the baaji.

Ingredients for Baaji

Carrot : 2 to 3
Peas (I have used frozen ) : 1 Bowl.
Potatoes : 2 ( Medium sized)
Tomato: 2
Onion : 1 (Big)
Salt to taste
Ginger : Small piece
Coriander leaves : 4 to 5 sticks
Pav baaji Masaala powder : 1/2 Teaspoon
Garam Masala : 1/2 Teaspoon
Jeera powder : 1 Teapoon
Butter : 2 to 3 Table spoon
Oil : 1 Table spoon
Pav (Bread) : Required

Method : Masala (Bhaji)

1. Wash carrots, potatoes, ginger, remove the outer layer and grate it . Keep it aside.
2. Cut coriander leaves, tomatoes and onions into small.

3. Keep a pan on the fire and heat. Add 1 Tablespoon of oil and put 1/2 teaspoon of jeera.
4. Add tomatoes, grated ginger and fry nicely. Add carrots, peas and potatoes and fry till they turn soft.
5. Add salt, little turmeric powder, garam masala powder, pav bhaji masala powder and fry nicely.
6. Let it cook nicely till every thing mixes well. Add butter to it and shift the bhaji to a serving dish.


7. Add little coriander leaves to it. Add 1 tablespoon of butter to the bhaji. Mix it nicely.


8. Cut buns in the middle. Keep a tava (dosa pan) on the fire.
9. Heat and Keep cut buns and let it roast. Apply little ghee on both side and roast it.


10. Keep the roasted buns, a spoonful of bhaji and little onion on it and serve.

11. You can also serve cucumber raitha (pachadi) or a cup of curd along with Pav Bhaji.

12. You can toast bread and serve with Pav bhaji instead of buns.

Note: 

You can cook all the vegetables instead of grating them. Adding Spice according to your taste is optional. Adding butter is also optional. I have used MTR brand powders. You can use any brand of spice of your choice. You can use butter to roast buns instead of ghee. Bhaji can be used as curry for chapati, roti, poori and dosas.
Total Time : 30 minutes
Serves : 2 to 3

Tuesday, November 18, 2008

Puliyogare ( Traditional)

Puliyogare is one of the famous rice dish from Karnataka and it serves the  purpose of breakfast, lunch or brunch and dinner. 

Puli means tangy, yogare means seasoning, so the rice content which has tangy taste and mixed with special spices is known as Puliyogare. It is very famous Iyennagari  dish and also very favourite dish of many in Karnatak. It is tangy, sweet, aromatic, spicy of course yummy.
In Karnataka many people have the habit of having rice for breakfast. Varieties of rice dishes are prepared and it is stomach filling, purpose serving.
Let us see the recipe now :

Things Needed :

Cooked raw rice : 2 Cups

For gojju (thick curry) 
Tamrind : 2 to 3 Tablespoons of pulp
Sesame seeds : 1 Tablespoon.
Channa dal : 1 Teaspoon
Urid dal : 1 Teaspoon
Ingh/Asafoetida : A pinch
Turmeric powder : A little
Rasam Powder : 2 Teaspoons
Curry Leaves : 6 to 8
Salt : to taste
Jaggery : 2 Tablespoons
Coconut : 2 to 3 Tablespoons
Oil : 1 Tablespoons

For seasoning : 
Oil : 2 to 3 Tablespoons
Mustard seeds : 1 Teaspoon
Urid dal : 1 Teaspoon
Curry leaves : 6 to 8
Ingh /Asafoetida : A little
Ground nuts : 2 to 3 Tablespoons


Method :
1 Cook 2  cups of rice and cool it. Soak tamarind in 1/2 cup of water for 5 minutes and squeeze out the pulp.

2. Keep a pan on the fire and fry channa dal, urid dal. Add sesame seeds with a tsp of oil.

    3. Add rasam powder. Put off the fire and add curry leaves, ingh and grated coconut.


4. Let it cool. Dry grind and keep it aside.


5. Keep a little bigger pan and put tamarind pulp, turmeric powder, jaggey and salt.
6. Let it boil and get it thick. Add powdered spices and mix it well. It turns as thick paste. Remove it from the pan and let the mixture cool down. ( The consistency should be soft and thick).

7. Keep another pan on the fire and heat. Fry ground nuts in 1 tsp of oil and put it on cooked rice.
8. Add oil, mustard seeds, urid dal and let mustard splutter.
9. Add curry leaves, ingh . Add This to cooked rice.
10. Add 2 to 3 tablespoons of tamarind spice mixture.


11. Mix it nicely and slowly. Add required salt. Add a teaspoon of fresh cooking oil and a 1/2 tsp of methi powder and mix it slowly.

12.  Shift it to a serving dish.

13.. Serve it with chips or papad or your choice of any fried dish.
14. A cup of curd or curd rice will surely go well with this Puliyogare.

Note :

Adding jaggery more/less is optional. The rice should not be over cooked. Add a teaspoon of oil while cooking rice so that each grain separates well.
Adding oil and roasted methi powder adds to the taste. (Optional).
If you are using fresh coconut just dry roast a bit and then add it. Taste better.
Adding fresh spice powder adds to the taste of Puliyogare.
Though the process looks long " Puliyogare " taste yummy.
Add byadagi chilly. You can also add 2 to 3 pepper pods while frying spices.
It is always better to fry spices one by one. Fry it on low flame.
Time : The whole process around 40 minutes.
Serves : 4 to 5.

Jack fruits Seeds Tikki

Jack fruits are healthy Seasonal fruits. The seeds also contain lots of good vitamins and minerals.  After eating the fruit we throw away th...

About

author
My name is Nalini Somayaji. Teaching is my profession. Cooking is my passion. Reading, travelling, visiting new places, having fun with kids are some of the hobbies I can say. My recipes are Healthy, quick, easy and simple. Grown up being a traditional family member I love and respect Indian culture and traditions. Love classical dance and music.
Learn More →