Tag Archives: Garam Masala

Mouthwatering Monday – Pav Bhaji

Pav-Bhaji
Pav-Bhaji

I love spicy food specially street food, like aaloo tikki, golgappa and Pav Bhaji. Yummy!! Today I am going to share Pav Bhaji recipe which is so simple to make that after making it for the first time, I was so disappointed with myself that why I didn’t tried it earlier πŸ˜›

Here is the recipe.

Ingredients

  • 6 Pavs
  • 2 cups mixed Boiled Vegetables like Potato, Cauliflower, Peas, carrots, beans (you can add or remove any vegetable per your preference, like I didn’t used carrots as they taste sweet)
  • 3-4 Garlic cloves chopped
  • 1 Onion chopped
  • 2 Tomatoes chopped
  • 1 tbsp Ginger Garlic paste
  • Β½ tbsp Red chilli powder
  • Β½ tbsp turmeric powder
  • Β½ tbsp Garam Masala
  • 1-2 tbsp Pav Bhaji Masala(Mix spices)
  • Β½ tbsp mustard seeds
  • 2 tbsp unsalted butter
  • 1-2 green chilli for garnishing
  • Cilantro for garnishing
  • Salt as per taste

Method

  • Heat butter in a pan and add mustard seeds.
  • Add Garlic cloves and Onions till they become translucent.
  • Mix Ginger Garlic paste and cook.
  • Add tomatoes and salt. Cook on medium heat until the mixture becomes mushy.
  • Add spices, chilli powder, turmeric, garam masala, pav bhaji masala.
  • Cook on low flame for 2-3 minutes and then add boiled mixed vegetables.
  • Add water as per required consistency and cook on low heat for 10-15 minutes.
  • Mash it properly while cooking.
  • You can garnish it with Cilantro,Β green chilliesΒ or butter.Β 
  • Serve it with Pav, separately fried on a pan with butter.

 

That’s it. πŸ™‚

Simple and sweet. If health conscious avoid butter and use less potatoes in gravy.

I have served it with sweet mango chutney and onions.

Advertisements

Mouthwatering Monday – Rogan Josh

Rogan Josh
Rogan Josh served with Lamb Chops and Hash Browns

 

Rogan Josh is a Mutton recipe cooked in Indian style with lots of flavoring spices. It is believed to be a Kashmiri recipe but I bet that every meat loving Indian would love eating it.

Here is the recipe.

Ingredients

Method

  • Clean Lamb/Mutton thoroughly and cut into 2 inch pieces.

  • Marinate it for overnight or for 3-4 hours with Yogurt, ginger garlic paste, 1 tbsp of oil.

  • After marination, heat oil in a pan and pour meat on it when hot. Cook till it turns brown. Set aside.

  • Heat Oil in a pan and add bay leaves, black and green cardamon, julienned ginger and chopped garlic.

  • Add Onions and cook till they are translucent.

  • Add rest of the spices and cook till oil starts leaving the sides.

  • Add some water (as per your desired consistency) and cook it to boil.

  • Mix cooked Lamb/Mutton to it and cook it for 45 minutes on low to medium heat.

  • Add Garam masala.

  • Garnish with cilantro and serve hot with rice or roti/naan.

Rogan Josh
Rogan Josh served with Lamb Chops and Hash Browns

All set for this delicious dish. πŸ™‚

Mouthwatering Monday – Shredded Mango Chutney

Something sweet…. something spicy…. what should I have? But, I want something which is both spicy and sweet. 😦 If a little sour, that would be better too.

Hmnnn.

Eureka!!!!

Shredded Mango Chutney By Jyoti Singh
Shredded Mango Chutney

Here Comes Shredded Mango Chutney. World is peaceful again. 😎

Ingredients

  • 10 Big Mangoes(around 2 lbs), peeled and shredded
  • 2 lbs Sugar
  • 2 tbsp Salt
  • 2 tbsp Red Chilli Powder
  • 2 tbsp Cumin Powder
  • 1 tbsp Garam Masala

Method

  • Add Sugar, Salt, Garam Masala, Red Chili Powder and Cumin Powder to shredded Mangoes.
  • Let is sit for 5 hours.
  • Heat the whole mixture on medium for 30 minutes.
  • Keep stirring till the sugar dissolves completely and desired consistency is achieved.
  • Let it cool and then put in an air tight container.
  • Voila! You are done.

Shredded Mango Chutney is best served with Parathas, or Bread. You can also use it to marinate your chicken, or just eat it simply. My kids love to use it as jam on their bread. My hubby enjoys it as a side dish. I just like to eat it, raw. πŸ˜›

Shredded Mango Chutney By Jyoti Singh
Shredded Mango Chutney

Enjoy!!!

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Mutton Keema

Mutton Keema by Jyoti Singh
Mutton Keema

Keema is my son Otu’s favorite. He really loves his non vegetarian food. Even now he is drooling all over by just watching the pics of Keema πŸ˜›

Mutton Keema by Jyoti Singh
Mutton Keema

Let’s go ahead and cook Mutton Keema now.

Ingredients

  • 1 lbs Mutton minced
  • 1 Big Onion finely chopped
  • 3 Green Chillis chopped/sliced as you prefer
  • 3 Tomatoes thinly sliced
  • 1 tbsp Ginger Garlic Paste
  • 1/4 Cup Yogurt
  • 1 tbsp julienne Ginger
  • Β½ tbsp Cumin
  • 1 tbsp Red Chili Powder
  • Β½ tbsp Turmeric Powder
  • 1 tbsp Coriander Powder
  • Β½ tbsp Garam Masala Powder
  • Salt as per taste
  • 2 tbsp Fenugreek Leaves
  • 3 tbsp Oil/Butter

Method

  • Heat oil in a pan and add onions and Ginger Garlic paste, and cook till onions turn golden brown.
  • Add minced Mutton to it, and cook on until it change it’s color. Add salt now.
  • Add tomatoes, yogurt and all the spices.
  • Cook till tomatoes are cooked perfectly and oil leaves the sides.
  • Add fenugreek leaves, julienne ginger pieces and green chillies.
  • Cook for 3 more minutes and done.
  • Garnish with mint/cilantro and julienne ginger.
  • Serve hot.
Mutton Keema by Jyoti Singh
Mutton Keema

This recipe does not take much time to cook; is delicious, and nutritional too. A winner all the way. πŸ™‚

Enjoy!!!

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚

Mouthwatering Monday – Mushroom Matar Makhni

 

Mushroom Matar Makhni By Jyoti Singh
Mushroom Matar Makhni

Mushrooms are not among my favorites, unless they are a part of ‘Mushroom Matar Makhni‘. I love this one. Without much ado, lets now start making the dish, and see how it turns out. 😎

 

Ingredients

  • 8 oz / 227 gm Mushrooms. Washed and chopped.
  • 1 cup frozen Peas
  • 1 large Onion
  • 2 big Tomatoes
  • 10-15 Cashews
  • 4 Garlic bulbs
  • 1 inch Ginger
  • Β½ tbsp Red Chilli Powder
  • ΒΌ tbsp turmeric Powder
  • Β½ tbsp Coriander Powder
  • ΒΌ tbsp Garam Masala Powder
  • 2 tbsp Cream
  • 2 tbsp Oil/Butter
  • Salt as per taste
  • Β½ tbsp dry Fenugreek leaves

Method

  • Blend Onion, Ginger and Garlic into a smooth paste.
  • Make a paste of Cashews. Soak them in warm water for 30 minutes to make your task easier. πŸ˜€
  • Make a paste of Tomatoes too.
  • Heat oil in a pan and saute chopped Mushrooms in it, till they leave their water and become light golden in color.
  • Remove Mushrooms from the pan and keep them aside.
  • Heat 1 tbsp oil in pan, and add Ginger Garlic Onion paste to it.
  • When it’s thoroughly cooked, add tomato paste to it and saute.
  • Add all the spices and cook them on medium-low heat, till oil leaves from side.
  • Add cashew paste and let it cook for 2 minutes.
  • Add salt. Mix water as per desired consistency of gravy.
  • Add Mushroom, Matar, crushed Fenugreek leaves, and let it cook on medium heat for 5 minutes.
  • Mix cream gently to whole gravy and take it off from heat.
  • You can use julienne ginger or cilantro for garnishing.
  • Serve Hot.
Mushroom Matar Makhni By Jyoti Singh
Mushroom Matar Makhni

It’s damn yummy, but remember this one has lots of calories in it. For the healthier version, use low fat cream, and don’t use cashews 😦 , reduce amount of oil to half and that’s it.

Enjoy!!!Β Β 

 

P.S. My cooking is experimental. You will find many similar and different recipes, but the idea is to explore your food and do experiments with it. Enjoy Cooking Experiments and Experiences πŸ™‚