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No one was ever turned away from our house unfed or unwatered.
The breaking of bread breaks down barriers.
Food soothes and assuages.
Romance is continued after breakfast.
Friendships are made over lunch, enemies resolved before dinner. That is the power of food
Hardeep Singh Kohli Indian Takeaway...Courtesy of Tasting India Christine Manfield
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How can you think of India without thinking of scrumptious food....in all aspects of Indian life you are immersed in such a diverse wonderful feast for the senses -colours, spices, textiles, aromas, music, tastes, chaos, humor, noise, ritual and at the same time India boasts an ancient culture full of myth, divine stories, deep traditions and boundless faith. A spectacular, stunningly beautiful place.....with food that wakes up the senses and tastebuds like no other.
Pav Bhaji
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| courtesy of - http://www.rakskitchen.net/2009/07/pav-bhaji.html |
I made this delicious very buttery dish just once....it is loaded with butter....and gorgeous green chutney and served with soft bread rolls....well !!!!
No wonder Indians love their food with snacks like this.....
Its not a slimming snack thats for sure..... but mouth-watering, unctuous and tasty.
Pav Bhaji
500g potatoes, boiled, peeled and diced
1 cup cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower
1/2 cup chopped onions
1/2 cup ghee
4 green chilies slit and finely chopped
1/2 inch ginger, sliced finely
4-6 tomatos diced
1 tsp red chili powder
1 tsp ginger garlic paste
salt to taste
3 tbsp butter
1 tsp garam masala
a bunch of fresh coriander chopped
2 tbsp lemon juice
lemon wedges for garnish
4 pao or soft bread rolls
Heat ghee in a pan.
Fry the 3/4 of the onions till light brown.
Add green chillies, ginger and tomatoes and saute for 2-3 minutes.
Reduce heat and add the red chilli powder, mixed vegetables and potatoes.
With a metal spatula mash and stir for 5 minutes.
While stirring sprinkle the ginger garlic paste which has been dissolved in 6 tablespoons water.
Add salt and 2 tabs butter
Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions.
Green Mint Chutney
Mint leaves 1/2 cup
Coriander leaves 1/2 cup
Green chillies 4 nos.
Onion 1/2
Garlic crushed 2 cloves
Chat masala 2 tsp
Lemon 1/2 juice
Salt as needed
Water as needed
Combine all the ingredients and grind to a smooth paste in a blender using very little water.
Refrigerate and use as required
Apply the remaining butter on the buns, cut in half then place them on a pre-heated frying pan or griddle
Fry until golden brown on both sides.
Spread buns with green chutney and Serve with the bhaji and a lemon wedge
Chat Masala
1 tps black peppercorns
1 tps cumin seeds
1/2 tps ajwain seeds
1 or 2 tps pomegranite seeds
seeds from 3 green cardamon pods
1tps black salt
1 tps amchur powder
1 tps ground ginger
1/4 tps asafoetida
1 tps chilli powder
Store this in a sealed jar for use as a dry spice to sprinkle on your cooking at the end...
Gram Fritters
Fritters are called so many different things across India
bhaji, vada,
Vegetable oil for frying
Coriander chutney.... recipe to follow
1tbs chopped mint
1 tbs shredded white radish
Fritters
2 cups channa dhal
1/2 cup urad dhal
1 tps salt
1 tps freshly ground black pepper
1tbs minced ginger
3 small green chillies minced
pinch of asafoetida
handful of chopped coriander leaves
Wash the dal's and soak in separate bowls for 4 hours. Drain and grind the dal separately in a blender with a little water to make a slightly grainy paste.
Mix the two dal pastes together with the remaining ingredients stirring until thoroughly combined.
Heat the oil in a heavy skillet.
Drop small spoonfuls into the oil and fry for 3 minutes until golden brown, swirling them in the oil with a large mesh spoon so the fritters cook evenly Drain on paper towels
Can be served piled up in a bowl with the chutney over the top and sprinkled with shredded mint and white radish.
Coriander Chutney
2 tbs chopped coriander leaves
1 tbs chopped mint leaves
2 tps ginger garlic paste
1 tps cumin powder
1/2 tps salt
Blend all the ingredients with just enough water to make a smooth paste.
Ginger garlic paste is made by blending 10 large garlic cloves and 8-10cm piece of ginger with a little water or pound in a mortar and pestle to make a paste
Chat Masala
1 tps black peppercorns
1 tps cumin seeds
1/2 tps ajwain seeds
1 or 2 tps pomegranite seeds
seeds from 3 green cardamon pods
1tps black salt
1 tps amchur powder
1 tps ground ginger
1/4 tps asafoetida
1 tps chilli powder
Store this in a sealed jar for use as a dry spice to sprinkle on your cooking at the end...
Fritters are called so many different things across India
bhaji, vada,
Vegetable oil for frying
Coriander chutney.... recipe to follow
1tbs chopped mint
1 tbs shredded white radish
Fritters
2 cups channa dhal
1/2 cup urad dhal
1 tps salt
1 tps freshly ground black pepper
1tbs minced ginger
3 small green chillies minced
pinch of asafoetida
handful of chopped coriander leaves
Wash the dal's and soak in separate bowls for 4 hours. Drain and grind the dal separately in a blender with a little water to make a slightly grainy paste.
Mix the two dal pastes together with the remaining ingredients stirring until thoroughly combined.
Heat the oil in a heavy skillet.
Drop small spoonfuls into the oil and fry for 3 minutes until golden brown, swirling them in the oil with a large mesh spoon so the fritters cook evenly Drain on paper towels
Can be served piled up in a bowl with the chutney over the top and sprinkled with shredded mint and white radish.
2 tbs chopped coriander leaves
1 tbs chopped mint leaves
2 tps ginger garlic paste
1 tps cumin powder
1/2 tps salt
Blend all the ingredients with just enough water to make a smooth paste.
Ginger garlic paste is made by blending 10 large garlic cloves and 8-10cm piece of ginger with a little water or pound in a mortar and pestle to make a paste
Many thanks to Christine Manfield for her fantastic recipes from her book Tasting india
madhavanpalanisamy.com
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