Posts Tagged ‘Mumbai’

Dabeli Paav/Pao

Dabeli Paav/Pao

To be honest I have never tasted dabeli back home. First time I have tried this delicious snack at my friend’s house last year in christmas. Then, I found dabeli masala at Indian grocery store and got an excuse to try this at home.

Dabeli is a Gujarati word which literally means pressed, and Pav/Pao is an hindi term for dinner rolls. It’s a street food commonly found in Mumbai. A mix of spicy, tart potato filling pressed in between a butter-toasted bun which is smeared with tamarind-date chutney and chilli-garlic chutney and topped with spicy roasted peanuts, grapes, sev and coriander leaves. The crunchiness of the spicy peanuts, the unexpected burst of sweet and tart grapes and the heat from the chilli-garlic chutney,all delicious in one bite…You’ll definitely have a hard time eating just one or two. It is an incredibly delicious and addictive snack, and on top of it, this one is little bit healthy too!! Because I have made the buns at home with whole wheat flour/atta. Will post the recipe soon for the same.

Don’t get intimated by the long list and process, it just mix, garnish and serve, provided you keep everything ready in advance. Most of the ingredients are easily available at any indian grocery store. Even you can find chilli-garlic chutney and tamarind-date chutney in the freezer aisle. But me being me, made everything at home except the sev and growing up the vegetable..:)

Spicy and tangy potato filling!!!

Spicy and tangy potato filling!!!

Ingredients:

For the potato filling:

  • 4 medium-sized potatoes, boiled, peeled and mashed
  • 1 small onion, finely chopped
  • 2 tbsp plus 1 tsp dabeli masala
  • a pinch of asafoetida/hing
  • 1/2 tsp cumin seeds/jeera
  • 1/4 cup grapes, cut in halves
  • 1/4 cup chopped coriander leaves
  • 2 tbsp extra light olive oil
  • 2 tbsp lemon juice, you can taste and adjust accordingly
  • salt to taste

For the chilli- garlic chutney

  • 3 red dried chilies, soaked in warm water for 30 minutes and then remove the seeds(microwave it for 1 minute on high and then keep it aside)
  • 7-8 garlic pods
  • 2 shallots/pearl onions, peeled and halved
  • 1/2 tbsp lemon juice
  • salt to taste
  • pinch of sugar

Grind all the above ingredients in a blender to a smooth paste, add little water for consistency. Keep this aside.

For Tamarind-Date Chutney

  • 1/2 cup dried ripe tamarind, soak in 1 1/2 cups of hot water
  • 12 fresh large dates, pitted and chopped
  • 3/4 cup light brown sugar
  • 1 teaspoon red chilli powder
  • 1 teaspoon dry ginger powder
  • 1/4 teaspoon salt
  • 1 tbsp roasted cumin powder
Chilli-Garlic Chutney and Tamarind-date Chutney!!!

Chilli-Garlic Chutney and Tamarind-date Chutney!!!

Method:

  • Soak tamarind in 1 1/2 cups of hot water and microwave it for 30 seconds – 1 minutes and set aside.
  • Once cool, squeeze the tamarind with your fingers to extract all the pulp, discard the fibre and seeds. Add the thick tamarind liquid to the dates and puree this mixture to a fine paste using a blender adding little water if needed.
  • Strain through a sieve and pour this tamarind-date paste into the sauce pan and add brown sugar, red chill powder, cumin powder, dry ginger powder and salt to taste and cook for 20-25 minutes or until the chutney thickens little bit.
  • Let it cool completely and then store it in an airtight container in the refrigerator and use when needed.

For serving dabeli Pao/Pav

  • 6 pav or dinner rolls, sliced and lightly roasted in butter
  • 1/2 cup masala peanuts
  • 1/2 cup fine sev
  • 1/2 cup green grapes, cut in halves
  • 1/4 cup finely chopped red onion
  • garlic chutney as required
  •  tamarind dates chutney as required

Method:

  • Boil the potatoes in pressure cooker, peel and mash them. To the mashed potatoes add dabeli masala, lemon juice and salt to taste and mix everything well. Keep this aside.
  • Heat a pan with oil, add cumin seeds and let it get brown. Then add chopped onions, asfetodia and sauté until it turns light brown in color. Add the above potato mixture to the pan and cook for 2-3 minutes. Check for seasoning.
  • Transfer the potato filling on a serving platter, garnish with chopped coriander leaves, chopped red onions, green grapes, masala peanuts. Potato stuffing is ready.

For assembling:

  • Cut the bun in halves.Lightly toast the buns facing the white side down with a little butter or oil.
  • Then, spread chill-garlic chutney on one side of bun and tamarind-date chutney on the other side of the bun.
  • Cut a slice from potato filling and place it on top of chilli-garlic chutney on the bun.
  • Sprinkle some chopped onions, peanuts, grapes, coriander leaves and sev on top. 
  • Top it with the other half of the bun and serve!
  • Follow the same steps to assemble the rest of the buns. 
Ready to eat Dabeli Paav...

Ready to eat Dabeli Paav…

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Pav Bread (White Dinner Rolls)

Posted: June 22, 2011 by incidentalcooksuman in Baking, Bread, Indian Food, Street Food
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It took me two attempts to get a beautiful, soft and perfect buns. I had the recipe in memory second time, which is in way great that I didn’t have to look for or write down the ingredients. At my first attempt, I think the dough didn’t rise properly, may be the milk must have got a bit hot and have killed the yeast. This is a very common mistake you can make while working with yeast.

But after working with yeast for couple of times I have figured it out that you just need the temperature of fluid to be about 100 or 110 degrees. So, what I do is just microwave the milk or liquid for 45-47 seconds at max. Since, I  am getting comfortable with yeast, I love working with it. There is something really different and wonderful to see when the yeast shows its magic. I really get excited and happy when I see my dough getting doubled. Anyways, coming back to the dish.

Pav is nothing but white dinner rolls. In Mumbai the most favorite and famous food around the city is associated with Pav. And they are Pav Bhaji and Pav Vada (known more specifically as Vada Pav) . But this time when I made this, it was so soft, perfect and fresh that we had it with butter and some mixed fruit jam…mmmm..simply YUM!

Pav Bread

Pav Bread

Ingredients:

  • 3 cups all-purpose flour
  • 2 1/4 teaspoon dry yeast
  • 2 tablespoon sugar
  • 1 cup plus 1/4 tablespoon warm milk
  • 2 tablespoon butter
  • 3/4 teaspoon salt
  • 1/4 cup warm water
PAv Bread

Pav Bread

Method:

  • Mix sugar and yeast in luke warm water and let it sit for 5-7 minutes, until it begins to bubble.
  • In another bowl, mix together the salt and all-purpose flour.
  • In a small pan, combine milk and butter, and microwave the same for 45 seconds or until milk is lukewarm.
  • Remove 2 tablespoon of milk mixture and keep it aside.
  • Add the yeast mixture to milk and mix everything together.
  • Pour into bowl of dry ingredients, using a mixer with dough hook, or by hand, knead dough until smooth but not sticky..
  •  Coat a big bowl with the tablespoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  • Punch air out of dough. Divide the dough into 10-11 equal sized round balls.
  • Place on baking sheet almost touching, about 1/4 inch apart.
  • Cover with a kitchen towel, and let rise in a warm place for 1 hour.
  • Meanwhile, heat oven to 425 degrees.  When rolls have risen, brush them with reserved butter and milk liquid.
  • Bake rolls until golden brown, about 15 minutes.
  • Transfer to a cooling rack and cool to serve.
Pav Bread

Pav Bread

Onion and Potato fritters

Posted: February 25, 2011 by incidentalcooksuman in Indian Food, Snack, Street Food
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Every mumbaikers knows how unique, delicious and satisfying street foods are in mumbai. You can find stalls at every street corners, beaches and railways stations. And no matter what time you visit you will surely going to get hot food year around. I have never thought I will be missing these street food so much until I moved out of the city after marriage. And then I started craving each one of them. There’s something special about them that you cannot get at home. Ofcourse the one at home are healthy for you but co’mon they cannot beat the divinely tasty and unhygienic indulgence…:) correct?

Enough said let me come back to the point. So, today I am  going to share the recipes for kanda bhaji and batata bhaji which you will often get at Vada Pav stalls.  Kanda bhaji is onion fritters and batta bhaji is potato fritters.

Onion and Potato fritters

Onion and Potato fritters

Ingredients:

For Kanda bhaji:

  • 1 large purple onion, thinly sliced
  • 1 cup besan/Chickpea flour
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • oil for deep-frying

Preparation:

  • Mix the sliced onions with pinch of salt and keep it aside. It will leave some moisture.
  • Add besan followed by turmeric powder, red chilli powder and salt to the onions. Mix well, and add some water to make batter. Batter should be thick and should coat every slice of onions.
  • Heat oil for deep frying.
  • Once the oil is heated, drop few fritters and fry them until they are golden brown and crispy. Do it in batches, do not over crowd the pan.
  • Drain on paper towel and serve hot.

For Batata/Potato Bhaji:

  • 1 Large Idaho potato, thinly sliced, unpeeled
  • 1 cup besan
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • pinch of baking soda
  • salt to taste
  • Oil for deep frying

Preparation:

  • Mix besan with rest of the ingredients except oil. The batter should be thick such that it coats the slices of potato.
  • Heat oil for deep-frying. Once the oil is heated enough, take a slice of potato, dip in batter and carefully drop in hot oil, one at a time. Do not over crowd the pan or else you will end up with soggy, not crispy fritters.
  • Fry the potato fritters on both the sides until golden brown and crispy.
  • Drain on paper towel and serve hot with ketchup.
Onion fritters

Onion fritters

Pav Bhaji

Posted: August 10, 2010 by incidentalcooksuman in Indian Food, Street Food
Tags: , , , , ,

Recipe Yields: 4 Servings

Pav Bhaji

Pav bhaji (also spelled as pao bhaji and pau bhaji) is very popular fast food in Mumbai. Pav in Marathi means bread (borrowed from Portuguese pão). Bhajiis means for a curry and vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. It is normally served with heavy dose of butter, so it is not most healthy dish. So apart from guilt of having so much butter, this dish is amazing.

Pav Bhaji represents Mumbai on a plate, which has influences from all the people who have lived and loved the city. If you visit this beautiful city, you will see pav bhaji stalls a lot and you will hear sound of metal hitting the Iron Tava on which bhaji is cooked. It is a delight.

Pav Bhaji

Pav Bhaji

Ingredients:

  • 1 medium potato, boiled and peeled
  • 1/2 cup cauliflower florets
  • 1/2 cup green bell pepper, carrots and frozen peas
  • 1 small white onion, chopped
  • 3 garlic cloves, crushed
  • 1 1/2 teaspoon ginger, grated
  • 1/2 cup crushed tomatoes
  • 2 green chillies, chopped
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 2 tablespoon pav bhaji masala
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon oil
  • 2 tablespoon butter
  • salt to taste
  • fresh coriander leaves, chopped
  • Pav/buns for serving

Preparation:

  • Heat oil in a large skillet, add chopped onions, garlic, ginger and green chillies and cook for 2-3 minutes.
  • Add all the veggies, turmeric powder, red chilli powder, garam masala powder, coriander powder, pav bhaji masala and salt to taste and cover the pan and cook until the veggies are tender.
  • Now add crushed tomatoes, boiled potatoes and some water and again cover the pan and cook for 4-5 minutes.
  • Mash all the veggies with potatoes masher as fine as you can and add some water and cover the pan, simmer the gas and cook for 4-5 minutes more.
  • Again mash the veggie and add 1 tablespoon of butter to it and simmer the gas and cook until the oil separates from the masala.
  • You need a thick, mashed gravy with the veggies. So, you have to mash it at least 3-4 times and cook covering it with water.
  • Once the masala is done, heat another pan with butter, slit the pav horizontally and toast slightly brown.
  • Sprinkle fresh coriander leaves into the masala.
  • Serve with some chopped red onion, green chillies, lemon wedges on side and top the masala with butter and enjoy it hot.
Pav bhaji

Pav bhaji

Vada Pav

Posted: June 4, 2010 by incidentalcooksuman in Indian Food, Street Food
Tags: , , , , , ,

Vada Pav

One of the memories of Mumbai that always makes me nostalgic is Vada Pav. It is a street food which is so part of Mumbai you just cannot miss it and everyone enjoys it at there favorite corner joint. We had this place near our college in Churchgate, Mumbai where we use to go during break to eat this delightful snack and after passing out while working as well I found a spot near VT Station which had Jumbo Vada Pav’s which were massive.

There is no time to eat it in Mumbai, it is a quick thing to grab day or night, rain or sun, rush or no rush and you do not have to go looking for it, it is there everywhere.

Vada Pav is a Maharashtrian vegetarian fast food consisting of potato vada between two slices of bread called Pav. Here is my recipe for the same, enjoy..

Vada pav

Vada pav

Ingredients:

For batter:

  • 1 cup gram flour/besan
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • salt to taste

For Vada:

  • 2 large potatoes, boiled, peeled and mashed
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric powder
  • 1 green chillies, chopped
  • 6-7 fresh curry leaves, chopped
  • 1/4 cup chopped coriander leaves
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon grated ginger
  • salt to taste
  • 4-6 long green chillies
  • Oil for deep-frying

For Green chutney:

  • 1 1/2 cup coriander leaves
  • 1 garlic clove
  • 1 green chilli
  • 1 teaspoon oil

For Onion masala:

  • 1 small red onion, finely chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon lemon juice
  • 1 teaspoon chopped coriander leaves

And 10-12 Pav bread

 

Preparation:

  • Boil Potatoes in pressure cooker, once cooled, peeled and mashed the same. Keep it aside.
  • In a pan heat a teaspoon of oil, add mustard seeds, cumin seeds and let it get brown and splutter. Add garlic, ginger, turmeric powder, chilli powder, curry leaves and cook for 1 minute, so that the raw smell of turmeric goes of and immediately add mashed potatoes to the pan and mix everything well.
  • Let the potato mixture cool enough to handle with your hand and make small balls and keep it aside. This will make around 10-12 small balls.
  • Meanwhile make batter for dipping vada. Mix all the ingredients for the batter and slowly add water to make thick batter.
  • Heat oil for deep-frying vadas, once the oil is heated enough, dip the potato balls in batter and drop carefully into the oil. Fry the vada until golden brown in all sides. Drain on paper towel.
  • Also, deep fry long green chillies dip in the batter to serve.
  • Grind all the ingredients under green chutney except oil. Add oil in the end and keep it aside.
  • For onion masala, take a bowl, mix all the ingredients under onion masala and keep it aside.

 

For assembling Vada Pav:

  • Slit Pav horizontally but not completely to the end(leave the other end joined),  heat a pan, brush it with oil and toast the pav placing inner side down for 1-2 minutes or until you get a slight golden brown.
  • Once the pav is toasted, spread green chutney on one side, place onion masala over green chutney and then place then vada on it and gently press it down.
  • Serve with green chillies .

 

 

Thanks for dropping by and for all your lovely comments…appreciated…Have a nice weekend everyone…

 

One of the most nostalgic memory that corn brings is of having Bhutta or roasted corn on Cob in summer or rain. When we were at Farmer’s Market today we show most amazing fresh Maize and we jumped on it to try our hands at it.

The Bhutta wala is most enterprising roadside vendor in India, reminds me of the Bhutta walas near our college which was in Churchgate in Mumbai. There use to be streams of people waiting for there Bhutta, the vendor would roast the Maize on the slow flame of coals, fanning it with little hand fan to increase the flame. People would wait anxiously to get there Bhutta which would be coated with a coat of Lemon Juice and salt-red chillies powder. Wow that is when you realise simple things in life are good.

So we brought the corn home, removed the cover and we see most fresh looking corn kernels. We put it on gas flame to char it little and give it the lemon rub.

Voila…Bhutha…and bite of it you can get the sweetness of corn and kick of the lemon-salt-red chilly rub. That sounds as yummy as it taste.

So here we go, recipe and picture for your pleasure.

corn on cob

corn on cob

 

Bhutta/Roasted Corn

Bhutta/Roasted Corn