Archive for the 'appetizer' Category


Break ke baad hazir hai Pav Bhaji ke saat !!!


Finally!!!! I’m back with everyone’s favorite street food.

Famous street food everyone crave for, I still remember those  sundays jam packed beach road with crazy crowds and lined up chaat wala’s with their mobile carts with all those delicious hot and steaming pav’s, bhaji, chaats and all different kinds of Bajji’s. Pav/Pavv/Pao Bhaji is a fabulous dish prepared with wholesome vegetables and spices  traditionally serve with pav (bread).  There are lots of different ways to prepare bhaji. Here is my version.


3 medium potatoes ( peeled and diced)
2 carrots ( peeled and diced)
1/2 cup fresh/frozen peas)
1 cup grated cauliflower
1 capsicum (green pepper) finely chopped
1 large onion finely chopped ( reserve some onions for garnish)
1 large tomato finely chopped
1 tbsp ginger garlic paste
1-2 tbsp pav bhaji masala ( Everest or MTR)
Salt to taste
1-2 tbsp veg oil
1 tbsp unsalted butter for garnish
2 tbsp finely chopped coriander leaves
Lemon wedges/ juice of 1 lemon

Pav buns ( readily available in Indian stores or use dinner rolls)


Pressure cook potatoes, carrots and peas. Cook and mash. Heat oil in a deep skillet add onions, ginger garlic paste and saute’ until the onions turn soft and translucent. Add grated cauliflower , capsicum and  cook until soft. Now add pav bhaji masala saute for a minute, add chopped tomatoes and cook until the tomatoes turn soft and mushy, stir in mashed veggies add salt, little water ( around 1/4th cup). mix well. cover the lid and cook on medium low flame for 8-10 mins. Adjust the taste( add masala or salt if needed) and consistency .  Stir in  chopped coriander leaves and butter (reserve some for garnish for serving) turn off the heat.

Heat tava grease it with  butter or ghee (clarified butter),  slice/slit  half horizontally  . Place the buns open and face down on the pan, and cook till golden and crisp. Flip and repeat on other side.

Serve Pav and Bhaji with lemon wedges and raw onions. Enjoy anytime any day!!.


Gobi Manchurian

dsc03345.jpgCauliflower Fritters in spicy sweet and sour sauce
Fusion cooking is one of my favorite. Playing around with traditional and non tradition ingredients is really fun. I love Indo-Chinese dishes, it’s really easy to cook and tastes simply superb spiced up with Indian seasonings and Chinese cooking style. Gobi Manchurian falls into this category. A delicious blend of Indo- Chinese cooking, which has been Indianized by local folks to satisfy the taste buds of desi’s who crave for something spicy which serves as an appetizer and also a side dish. These kinds of dishes are found only in Indian restaurants.


To make cauliflower fritters
1 small Cauliflower (Gobi)
1 cup Maida (All purpose flour)
1/3 rd cup Corn Flour
salt to taste
Red chilli powder (according to taste)
water to make batter
2 cups oil for deep frying

For sauce
1 tbsp peanut oil
1 Cloves Garlic, finely chopped
1-2 tbsp Ginger, finely chopped
2-3 green chilles finely chopped
2 tbsp Sweet & Sour Ketchup (Maggie or knoor)
1/2 tbsp green chilli sauce (optional)
2 tbsp Soy sauce
1/4 tsp Ajinamoto (MSG) (optional)
1/2 tsp white pepper powder
1 tsp sugar
3 green onions/spring onions (finely chopped both white and green)
1 tbsp corn flour (mixed in little cold water)


To make Cauliflower Fritters
Pluck the florets from the Cauliflower and cut them into bite size pieces.
Take a blow and mix all the dry ingredients (maida, corn flour, salt and chilli powder) slowly add water to make a batter for cauliflower fitters (similar to bajji batter).
Heat oil in a deep pan or kadai , dip the cauliflower pieces in the batter completely and fry them until light brown, remove and drain the excess oil on a paper towel.
To prepare Sauce
Heat, 1 tablespoon of oil in a skillet or wok, add chopped garlic, ginger, spring onions (white) and green chillies and fry them until they start to turn brown. Add the remaining ingredients listed below sauce except for corn flour mix and cook for 2-3 minutes. Now add the corn flour and mix well (without lumps). Add fried cauliflower fitters and mix well.
Garnish it with reserved spring onions.

Serve the gobi manchurian hot with your choice of meal. I made it wet to go along with fried rice.

For dry version
Skip adding corn flour and add capsicum and onions for crunch.


Notes and Tips

Depending upon how hot you like it, you can add/reduce the pieces of green chillies and white pepper. Adjust the amount of ginger and garlic according to your taste, Depending on how dry/wet you like your manchurian, you need to reduce/add the ketchup, Soy sauce and cornflour mix. For a little kick you can add 1 tsp of ginger green chilli paste to the batter before adding cauliflower .