Pav Bhaji

Can Anybody tell me, which place is the origin of Pav Bhaji.


2 big onions chopped finely
2 capsicum chopped finely
4 tomatoes chopped finely
1 green chilli chopped finely

4 potatoes peeled and chopped into big size
4 carrots peeled and chopped into big size
1 cup beans chopped
½ cup peas
1 cup cauliflower

2 tbspn Pav Bhaji Masala
¼ tbspn red chilli powder
1 juice of lemon
Salt to Taste
3 tbspn Oil
2 tbspn Butter

Method to cook :

1.Boil potatoes, carrots, cauliflower, beans and peas in pressure cook till one whistle. Switch of the flame and allow the gas to come out completely.
2. Separate the boiled vegetables and water. Smash the boiled vegetables with a spatula.
3. Add 2 tbspn of Pav Bhaji masala, ¼ red chilli powder, and lemon juice.
4. Heat Oil in a wok, add the green chillies and Onion.
5. As Onion turns pink, add capsicum.
6. Cook it on low flame for 8-10 mins.
7. Add the chopped tomatoes and cook again for 10-15 min.
8. Add the boiled and smashed vegetables and the Masala-lemon liquid.
9. Cook it again for 10 mins.
10. Add Salt and cook for 2 mins.
11. Add the end , add 2 tbspn of butter.

Serve with Buttered Pav and chopped Onions.

Chili Chicken/Chili Paneer

Ingredients :
Chicken Pieces(boneless) for chili chicken/ Paneer cubes for Chili Paneer
Onion chopped into medium pieces
Capsicum Green/Red chopped into medium Pieces
Spring Onion
Green chillies, Slit horizontally
Ginger Garlic Paste

For the batter :
3-4 tbspn Cornflour
1 egg beaten
salt to taste
Red Chilli Sauce
Soya Sauce
2 tbpn Ginger Garlic Paste
Method to cook:
1. Mix the ingredients for batter . It should be of thick consistency. Do not add water . You can add different sauces to make the batter thinner if you think it is too thick.
2.Dip the chicken/paneer pieces and marinate it for half an hour in fridge
3.Heat oil in a wok and deep fry the pieces one after another. If you want , can add a pinch of baking soda. I usually add pepsi/coke instead of soda. It serves the same purpose.
4.Take 1 tspn oil in a pan and cook the onions separately till it turns brown
5. Repeat the procedure for capsicum and Spring onion.
6. Now take 1 tspn oil again in a pan, add the Green chillies , 1 tspn green chilli paste and cook for a minute. Add the capsicum and onion pieces cooked earlier and the fried chicken/paneer pieces.
7. Add salt, red tomato sauce and soy sauce and cook for 2-3 min.
It is ready to serve.

Paneer Butter Masala

Paneer Butter Masala is perhaps the most ordered dish in any restaurant.It's safest to order from the chef's menu whenever you are trying out a new restaurant.That's how I judge and grade a restaurant when experimenting a new one opened in town or when I visit some new place or I am very hungry to go through the menu. Please get some rotis and 1 paneer butter masala. That saves time..!

I too try to make Paneer Butter Masala often at home.. I don't know if this is how it is made. But thats how I make my paneer butter masala,sweet and salty, mild and rich in calories. But once , in a while, we should go for cremes rather than the crust.

Ingredients:½ Kg Paneer cut in Cubes
4 medium size onions cut in half
1 whole garlic
3-4 Tomatoes
½ cup Kaju
1 cup Milk
2 tspn Kasuri Methi
1 tea spoon jeera
2 tea spoon coriander powder
1 tea spoon garam masala powder
1 tea spoon red chili powder
¼ tea spoon turmeric powder
Salt to taste
2 tea spoon Sugar
Khada garam masala ( 2 black pepper, 1 Cinnamon, 2 black cardamom)

Procedure :
1. Heat Water in a saucepan . As water starts boiling, add the onions and garlic and boil for 2 minutes. Once onion is soft, take them out and grind them in a blender.
2. Add tomatoes to the same boiling water till the skin starts splitting, remove it form water, pour cold water and remove the skin. Grind the tomatoes too and keep them aside.
3. Next soak kaju(cashew nuts) in hot milk for 10 minutes and grind it to a fine paste .
4. Heat oil in wok , once the oil in hot, add the khada garam masala .
5. Add Jeera. As it starts spluttering, add the Onion Garlic Paste and cook for two minutes till it turns pink in colour. Now add the Tomato Paste , turmeric powder, coriander powder, chili powder and garam masala powder. Allow it to cook well till the spices leave oil. Mix it well in regular intervals so that it does not stick to the bottom of pan.
6. Once the gravy is well cooked, add the Cashew Nut paste, Sugar and Salt. And ½ cup water to make the consistency of gravy thinner. Allow it to cook for 1 minute. Add the Paneer Cubes. You can fry them before adding too (though I don’t prefer it) .
7. Take another saucepan and add 2 tea spoon butter . Once butter is hot, add kasuri methi and cook it till it turns dark green in colour. Add the cooked kasuri methi to the paneer gravy. That's called the royal tadka..!! Allow it to cook for another minute or two before you turn off the Gas.

You can serve it with Jeera Rice, Roti, Naan or Paratha.
Note: Whenever you cook any paneer dish, try to boil the paneer first in hot water with a pinch of turmeric for a minute. This not only kills the germs which were born during the tedious process of preparing paneer but you also get softer cubes if using frozen paneer.