Monday, June 10, 2013

Street Food Mumbai - Pav Bhaji (Spicy mixed vegetables with bread)

Pav Bhaji (pav meaning bread and Bhaji meaning vegetable) is Bombay (meaning Mumbai) street food. It is basically a wonderful spicy mashup of vegetables served steaming hot with a pair of hot buttered rolls. Some finely chopped red onion, coriander leaves and a squeeze of lime- and you are set to go. Don't skimp on the butter.

It gets its taste from a unique mixture of spices - blended just in the right proportion. But thankfully you can get this spice mix all ready at any Indian store. I use the Everest brand- just a personal preference.

I do add extra chili powder (Indian - which is cayenne ) to the preparation but you can adjust the spice to your liking and tolerance.

2 cups cauliflower florets
1 cup peas
1 cup carrots
2 cups potatoes cubed
1 large red pepper
2 cups finely chopped onion (run it through the chopper)
1 cup tomato chopped
1 TBS tomato paste
1 tsp ginger paste
1/2 tsp garlic paste
3 TBS Pav Bhaji masala
salt
1 tsp chili powder (to taste)
butter
oil
coriander leaves (finely chopped)
red onion (finely chopped)
limes

sourdough buns (or you can get 'pav bhaji' buns from the Indian store)





Steam the potatoes, carrots, peas and cauliflower till soft. Run the red pepper through a chopper till finely chopped. Mash the steamed vegetables together. keep aside

In a large pan, heat oil add the chopped onion and saute till light brown in colour. This takes over 10 minutes, so be patient. Once the onion is done add the tomato puree, tomato paste and ginger and garlic paste, Saute for another 5-6 minutes.





Add the chopped peppers and cook for another 5 minutes. Add the mashed vegetables and mix very well. Add the salt, the pav bhaji masala and chili powder if desired and mix well.
Add about 2 TBS of butter at this stage. Add about a cup and half of water. Mix well. Cover and cook on low heat for about 15 minutes.  This will allow the masala to flavour all the vegetables.

Adjust seasoning if required, garnish with chopped coriander, chopped onions, a wedge of lime and a pat of butter. Serve with hot buttered buns.

Soups and Stews - Pork Stew

This is a favourite at our house...and what's not to like. Pork and lots of veggies- ultimate in comfort food. Serve it with a crusty California sourdough bread to mop up everything.
It's a one dish meal, easy to prepare- takes very little prep time. 
 

4 Bone In Pork Chops (or you could use stewing meat.) - cubed
10-12 pearl onions. (use frozen or fresh.)
8-10 small red potatoes
1 lb button mushrooms
4 stalks of celery
12-15 baby carrots
2 shallots finely chopped
4 garlic cloves finely chopped
2 sprigs of fresh thyme (or 1/2 tsp dried thyme)
salt
pepper
red chili flakes
olive oil
2 TBS white wine
2-3 cups chicken stock
2 TBS all purpose flour
2 TBS butter
1 tsp olive oil
1 cup chicken stock


Heat Olive oil and saute the garlic and shallots till translucent. Add the pork and saute till brown. Add the wine and cook for 2-3 minutes. Add the vegetables except mushrooms and keep cooking for about 5-6 minutes. Add the mushrooms, and thyme. Add 1 cup chicken stock. Salt, pepper and chili flakes to taste.
In a saucepan, heat the 1 tsp olive oil and add the 2 TBS butter. Roast the flour on a medium flame till it's no longer raw. You will see it change colour- you can go as brown as you like- I usually don't make it too dark as it changes the colour of the stew. While the flour is hot, add one cup stock- slowly- whisking all the time so there are no lumps. Form a smooth gravy and add to the stew.
Cover and cook till the pork is tender. You will need to add more chicken stock as you go. Usually takes about 30 minutes on low heat.

Fish out the bones (if present) and serve with good sourdough bread.

Saturday, February 9, 2013

Soups and Stews - Chicken and Dumplings

Yum yum yum...comfort food at it's yummiest.
It's an American favourite and I have always wanted to try it. The dumplings eluded me- but finally I have it.

My own tweaked version of chicken and dumplings. Got a thumbs up from my daughter...hope you like it too.

To prep the chicken

3 Chicken breasts (bone in)
4 stalks of celery
1/2 cup of carrots
1/2 an onion
3-4 garlic cloves
 salt
pepper

olive oil

Rub olive oil, salt and pepper on the chicken. Roast the chicken and vegetables at 350 degrees for 35 minutes (till chicken is done).

When cool, take the meat off the bones and cut into 1 inch pieces. Should be about 3 cups.  Keep aside. Discard the vegetables.

1 cup chopped celery
1 cup chopped carrots
1 cup onion chopped
4 garlic cloves finely chopped
2 TBS butter
2 TBS olive oil
1/4 cup flour
4 cups chicken stock
2 TBS dry white wine
1 1/2 cup green beans
salt
pepper
1/2 tsp chili flakes

Heat olive oil in a large saucepan. Add the butter to it. When it melts add the garlic, celery, carrots and onion. Saute till the onion is translucent. Add 1/4 cup flour and stir for 1 to 1-1/2 minutes. Add the white wine and stir till it is absorbed. Slowly add the chicken stock - stirring all the time. Bring to a boil and then simmer for 5 minutes. Add the chicken and the green beans to the pot.

For the dumplings

1 cup flour
1 tsp baking powder
1 tsp salt
2 TBS finely chopped parsley
2 TBS cold butter
1/2 cup cold milk

Mix  everything from flour to parsley. Cut the cold butter into the flour. Mix the milk. Drop the batter by the spoonful into the saucepan.

Cover and cook for about 12 minutes till the dumplings are cooked.

Sprinkle chopped parsley on top before serving.








Sunday, February 3, 2013

Sweeth Tooth - Banana Bread

A little from here, a little from there - finally I have the perfect banana bread recipe. And a perfect way to use up those over-ripe bananas.

4 ripe bananas (the skin should be all black) mashed
2 cups AP flour
1 tsp baking soda
1/2 tsp salt
3/4 cup packed brown sugar
2 eggs
1/2 cup butter
1 TBS vanilla extract
1 cup chopped walnuts


Preheat oven to 350 F. Butter and flour a 9x5 inch loaf pan.

Sift together flour, baking soda and salt. Add the chopped walnuts to the flour and mix in.

In a bowl, cream the butter and sugar till smooth. Add 2 eggs and beat. Add the mashed bananas and mix very well. I use a hand mixer to get it smooth.
Add the vanilla extract and mix.

Mix in the walnuts with the flour. This way they will not sink to the bottom of the bread when you bake it. Add the flour a little at a time and mix the batter well till all the flour is mixed in.

Pour the batter into the loaf tin.

Bake for 60-65 minutes. Check that a knife or toothpick inserted, comes out clean.

Let cool in the tin for about 10 minutes. Then remove onto a cooling rack and let it get completely cool.




Vangyache bharit... Hot

This is a different style of bharit. This is more common in the Nagpur region, where my father's family came from. It's my personal ...