Archive for the ‘Vegetarian’ Category

Pav Bhaji (Indian Bread and Curry)

01 Jan

Mmmm..The smell of fresh homebaked bread is just awesome. While baking cake gives a sort of happiness when the cake rises up good and moist, baking bread is another kind of joy to see perfectly fermented dough and puffs up to right, airy and with a nice brown crust on top. Here is an Indian famous bread called Pav, which is popular in  western region of India. This dish is one of the popular street foods in Mumbai,India. Bhaaji is the vegetable curry dish that is served along with this bread. First time I made this bread was few years back. It came out so nice and beautiful and it inspired me to make it many times…

homemade Pav bread from Indian Maida (all purpose flour).

Its not common to have baking oven as a common kitchen equipment in Indian homes couple of decades before.  As tandoori oven is used in northern parts of India to make Naan breads and chicken tikka. The Pav breads and cakes were only made and sold in bakeries. Nowadays, most of the modern household have an oven. It is so convenient to try out baking goodies at homes with ease.

Few months back, we invited one of our friend’s family for Sunday lunch. PavBhaji was one of the dish in the menu. Our friends B & R, enjoyed the Pav bread and asked for the recipe. I should apologize I was not fast enough in posting this recipe. In the mean time, I made this as dinner for us two other times. I used different types of all purpose flour to get the bread as close to the original one.  I would recommend using Maida from Indian grocery store as the first choice to get closer to the original. Second better results can be obtained from German flour type 550. You may also use German flour type 405.

Here goes  the recipe

Pav bread made from Indian Maida(All purpose flour).

Ingredients for Pav Bread:

  1. All purpose flour – 1kg
  2. Yeast – 3 1/2 tsp(Rapid rise yeast)
  3. Salt as required
  4. Sugar – 7 Tbs
  5. Butter or Margarine – 50gms
  6. Water to make dough
  7. Milk or egg white – a little to brush on the bread.

Method for Pav Bread:

1. Mix all purpose flour, yeast,salt and sugar in a bowl. Slowly add some water and mix it like a tight dough.

2. Add the fat and slowly incorporate and knead in to the dough.

3. Keep is dough in the warm place in the kitchen and let it sit for 1 hour or until the dough rises. Some yeast make take few hours to rise the dough.

4. After an hour, punch down the fermented dough and knead a little.

5. Place a baking sheet and apply some butter on the sheet.

6. Make small balls of dough, arrange it in the baking sheet with a little space between them, like it is  in the below picture.

7. Leave again in the warm place to rise for the second time. It may take one hour approx..or wait until you see nicely puffed up balls.

8. Brush the puffed up balls with milk or egg whites to get nice brown color on top when baked.

9. Preheat the oven to 170C and bake it for 12-15 min in the medium rack at  160C. You may see a nice brown crust on top once baked.

10. The brown shell is bit hard and when you knock on it, you can hear a sound and infact this means the bread is baked perfectly. Take out the tray and allow it to cool for couple of hours and the hard shell may eventually become soft.

Ingredients for Bhaji:

  1. Oil – 2 tbs
  2. Pav Bhaji store bought masala – 2 tbs
  3. Chiili powder – 1tsp
  4. Corriander powder – 2 tsp
  5. Turmeric – 1/4 tsp
  6. Salt to taste
  7. Onion – 1 large (finely chopped)
  8. Tomatoes – 4 (finely chopped)
  9. Bell pepper – 1 large finely chopped
  10. Green frozen peas – 1/2 cup
  11. Boiled and skinless mashes potatoes  from – 5 medium sized potatoes
  12. Butter – 5o gms
  13. Ketchup – 2 Tbs
  14. Ginger garlic paste – 2 tbs
  15. Coriander for garnishing and serving
  16. Lemon for garnishing and serving
  17. Finely chopped onions for garnishing and serving

Method for Bhaji:.

1. Heat the pan and add oil. Add the onions and saute until it becomes soft.

2. Add Ginger garlic paste to onions and fry for couple of minutes until the raw smell goes away.

3. Add bell pepper followed by tomatoes and green peas one by one and sauteing it.

4.  Add all the masala from 2 to 5 from the ingredients and mix it for couple of minutes. Add little water and cover and cook this mixture for 20 minutes in a medium flame.

5. Now add the ketchup and mashed potato, salt and let it cook for another 1o mins. time to time add butter and incorporate it to the Bhaji.

6. Serve it in a bowl with freshly chopped onion, coriander leaves and lemon.

For better taste apply butter on both sides of bread and slightly toss it in the griddle and serve it with Bhaji. Sprinkle few drops of lemon on the curry and some chopped onions and coriander.

This pictures shown above are made from German all purpose flour type 550  (Mehl-550)


Avacado Stuffed Sweet Pepper Salad

07 Feb

Got this lengthy red sweet paprika from market last week. This time i decided to make this salad as i liked the vibrant red color and decided to prepare a dish as it is. At the same time an Avacodo was ripened  and ready to get picked up by me from the fruit basket. I made this salad for our dinner and it was simply delicious, Do try it and let me know how did you like it.?


  1. Lengthy Red Sweet Pepper – 1
  2. Avacado – 1
  3. Walnuts – 8 nos, roasted and coaresly chopped
  4. Shallots – finely chopped 2 Tbs
  5. Lemon juice – from half a lemon
  6. Corriander leaves – finely chopped 1 Tbs
  7. Salt as needed
  8. Sugar – 1/2 tsp
  9. Green chilli – finely minced 1/4 tsp (optional)
  10. Balsamico(dark) – a little for final dressing


1. Skin the Avacado and add it to a bowl and mash it roughly.

2. Now add Shallots, lemon juice, corriander leaves,salt, sugar, chilli and finally Walnuts and give it a good mix.

3. Chop the top of the pepper and remove any seeds.

4. Stuff the Avacado mix inside with the help of spoon until it fills up all the space.

5. Arrange the pepper in the plate and slice it as you like. Add Balsamico sauce to add extra punch to the salad.


Aloo Tikki (Potato Patties) & St.Martin’s day

16 Nov

Last Thursday on Nov 11th,  Riya’s Kindergarten Team, have remembered St.Martin’s day . The parents and children have been invited to a beautiful children playground, which is located on top of the hill close to Kindergarten. It was amazing to listen to the Music band and songs from little voices. The parents too did join with them. The Interesting part was everyone marching with the Latern lamps and singing St.Martins songs.

Being an Indian, I always like to present and highlight Indian food to foriegners when I am invited to a get together. Aloo tikki is a Indian appetizer made with potatoes and some spices. It is a crispy, crunchy and soft spicy delicacy. Everytime when I present a food with Potatoes to my Western friends, it was a big hit and this time too.

Here goes the Recipe..


  1. Potato – 250 gms, boiled, peeled and smashed
  2. Cumin ground- 1/2 tsp
  3. Garam masala – 1/2 tsp
  4. Chat Masala – 1/2 tsp
  5. Chilli ground – 1/4 tsp
  6. Corriander ground – 1/2 tsp
  7. Green chillies – 1, finely chopped, (add more if you like have hot)
  8. Groundnuts – 1/4 cup coarsely ground
  9. Raisins – 2 Tbs
  10. Corriander leaves – few sprigs, finely chooped
  11. Salt for taste
  12. Oil – few Tbs
  13. Bread crumbs – 1/4 cup


  1. Add the smashed potatoes and add all the rest of ingredients except oil and Breadcrumbs.
  2. Make small balls out of this potato mixture and slightly flatten .
  3. Now coat the patties in the breadcrumbs on both sides and keep it ready.
  4. Heat the griddle or a flat pan. Apply few drops of oil to the pan.
  5. Now add  Potato patties to the pan and cook in a medium flame for 3-4 min on both sides.
  6. When it is golden brown color on both the sides remove from the pan and serve it with Indian chutneys and dips. Coriander and mint dips goes well with this.

Some pictures from St.Martins’ day 2010….

Wow!! Cute Cat Latern. The children and teachers should have put lot of effort to make this beautiful one.

This Skeleton has come directly from Halloween …

Hey!! Look at it. Mine is so beautiful.

Children singing songs with the paper latern electric lamps.  These Latern’s are sophisticated and safe for the little ones to carry and play with.


Sundal – Healthy Protein Snack

08 Aug

Green and Yellow peas Sprouts

Sundal is a South Indian snack made out of Beans , Peas , Chick peas  and some kind of lentils. It is served in the evening and also prepared during some festivals. To make Sundal, the Legumes is soaked for atleast 12 hours and then steam cooked, follwed by seasoning.

These days, I have started sprouting frequently because of its high nutritional benefits and easy to make them. It is nice to have them harvested by myself fresh from my kitchen. These tiny little plants are rich in fibre and easily digestible.

Today, I am posting Sundal with 2 different types of legumes.

Green and Yellow peas Sprouts Sundal

In India this Peas sundal  is also called by the main ingredients used in it as Thenga Manga pattani Sundal (Coconut, Mango, Peas Sundal). It is very popular snack served in paper cones in beach side.

Green Gram Sprouts Sundal


  1. Lentils or Peas or Beans – 2 cups ( Sprouts or Pulses soaked overnight)
  2. Oil – 1/2 tsp
  3. Mustard – 1 tsp
  4. Urad dhal – 2 tsp
  5. Dry red chilli –  2 nos
  6. Curry leaves – 2 strands
  7. Asafoetida – 1/4 tsp
  8. Ginger – 1 tsp, finely chopped or grated

Optional Ingredients:

  1. Coconut – 1/8 cup, fresh shredded coconut
  2. Raw Mango – 1/8 cup, cut in to small pieces


1. To make sprout, Soak the Pulses overnight and wash them. In a wet thin kitchen towel tie them and keep them covered in a vessel. Let them be in a dark place like oven. Sprinkle little water over the towel everyday. After 2 days you can find the sprouts.

2. Pressure cook the pulses or sprouts with little sprinkled salt on them. Now do the seasoning by adding the oil to the hot pan.

3. Add the mustard and wait to crackle. Add urad dhal and mix for minute. Add chilli, asafoetida, curry leaves and stir for a minute.

4. Now add this seasoning to the cooked pulses. You can also add the optional ingredients for a rich taste.

Tip : 1. You can also make the sprouts and store it in a air tight box in the freezer for weeks.

2. You can also mix different types of legumes or sprouts and make  a Mutligrain Sundal.


This post is participating in the events  Let’s Sprout by Priya and Celebrating Independence Day 2010 by Akila.


Adai – South Indian Protein pancake

03 Aug

Pulses are the main  source of protein for vegetarians. People in India include atleast one varitety of legumes in their daily food consumption. Adai is pancake made with different variety of lentils and  rice. Everytime when I make this, I like to include different variety of lentils.  I have also choosen Chickpeas sprouts and Rice along with other 5 kinds of Indian Lentils. Its one’s own creativity to add number of different pulses.  So, Just go ahead and use whatever lentils you have.

Here is the Recipe..


  1. Coconut – 1 cup, fresh coconut cut in to small pieces
  2. Onion – 2 nos, finely chopped
  3. Coriander leaves – 1/4 cup, finely chopped
  4. Asafoetida – 1/4 tsp
  5. Salt for taste
  6. Oil – few spoons

To soak and grind:

  1. Chickpeas Sprout – 2 cups
  2. Moong dhal – 1 cup
  3. Toor Dhal – 1 cup
  4. Masoor dhal – 1 cup (red lentils)
  5. Urad dhal – 1 cup
  6. Chenna dhal – 1 cup
  7. Rice – 1 cup
  8. Dry red chilli – 2 nos
  9. Garlic pods – 3


1. Soak the chickpeas overnight and tie them in a thin kitchen towel and leave it in a dark place for 2 days.  Sprinkle water atleast once in  a day. After 2 days you can see nice sprouts.

2. Soak urad dhal and rice. Soak the Moong, Toor, Masoor and chenna dhal together with red chillies and garlic for 2 hours.

3. Now drain all the water and grind the ingredients coarsely by adding little water. Grind Rice and Urad dhal together finely.

4. Mix up rest of the ingredients and the batter.  The batter should be thick.

5. Heat the griddle and pour some batter and spread it in a circular motion. Add few drops of oil to the sides.

6. Turn it to both the sides and cook for atleast 3 min in a slow flame. Serve it hot with Chutneys.

Tip: 1.  Grinding Adai batter coarse may give a good texture and nice taste.

2. Adding small pieces of coconut in Adai makes crunchy and can feel the individual coco taste in between.


This recipe is participating in Let’s Sprout contest by Priya.

And its Award time. I would like to sincerely thank dear Rani from PranisKitchen for sharing with me this following Award. Thanks Rani.  Rani has got good collection of native Kerala Recipes.

Thank you friends for your time in reading this post.