Pav Bhaji is loved by all at home, but the one problem I face is whenever I plan to make pav bhaji and get the pav, it gets over before the bhaji is made, does not matter how much I buy but DH cant resist them. So now I have learnt to hide them till the bhaji is ready, there were so many occasions we had to have the bhaji with bread or roti. With Pav bhaji the more the butter the tastier it is, so add as much or less butter as you prefer.

Ingredients
1.5 cup boiled and mashed potatoes
3/4 cup chopped vegetables (carrot, beans and peas), cut into very small cubes
1/4 cup chopped capsicum
1 cup chopped onion
1 cup tomato, chopped
1 green chili
1 tsp garlic
1.5 table spoon pav bhaji masala (or to taste)
3 tbsp butter
juice of 1 lime (or to taste)
salt to taste
1 packet Pav
lime wedges

Method

1. Steam the vegetables till tender.
   
2. Mash the vegetables a little and mix along with the mashed potatoes. Keep aside.
   
3. Grind the onions, garlic and green chilies to a paste.
   
4. Grind the tomatoes to a paste and keep aside.
   
5. Heat 1 tbsp butter.
   
6. Add the onion paste and cook on medium till the raw smell goes.
   
7. Add the capsicum and mix well.
   
8. Add the Pav Bhaji Masala and cook till oil separates.
   
9. Add the tomatoes and cook till the oil separates.
   
10. Add 1 cup water, salt and the potato mix.
    
11. Mix well and bring to a boil.
    
12. Reduce heat cover and cook on sim for 15 minutes, mixing often. Add more water if needed.
    
13. Toast the pav with butter.
    
14. Garnish the bhaji with more butter.
    
15. Serve the bhaji with toasted pav, onions and lime wedges.
    

My husband has this habit off telling me 1 hour before that he is getting a friend for lunch. So this dish was made with the few ingredients I had in the fridge, I did not have enough paneer, nor mushrooms so the combo. the gravy is the usual sindhi style onion tomato gravy, I just added some cashews this time.

1/2 cup paneer, cut in cubes
1 cup muchrooms, quartered
1 capsicum, cut in cubes
1/2 cup onion, chopped
1 cup tomatoes, chopped
2 green chilies
1 inch ginger
3-4 garlic pods
1 tbsp chopped cashews, soaked in milk for 1 hour
1/4 tsp garam masala powder
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp kissan tandoori masala (optional)
pinch turmeric powder
1-2 cups Milk
salt to taste
fresh coriander leaves for garnish

Method

1. Heat 1 tsp oil in a pan.
   
2. Add the onions and fry them till they turn light brown.
   
3. Then add the tomatoes, ginger, garlic and green chilies and cook till the oil separates.
   
4. Remove from heat and cool.
   
5. Grind the onion tomato mixture, with the cashews to a smooth paste.
   
6. Heat 1 tsp oil in a pan.
   
7. Add the mushrooms, cook till the water evaporates. Cook on a high flame.
   
8. Reduce the flame to medium high, add the capsicum and fry for another 5 minutes.
   
9. Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
10. Add the ground masala and cook till the oil separates.
    
11. Add milk, tandoori masala and salt.
    
12. Add the paneer pieces.
    
13. Bring to a boil.
    
14. Garnish with coriander leaves.
    
15. Serve immediately with rotis/parathas.
    

Ingredients
1 cup, sliced onions
1 cup sliced capsicum
1 tsp cumin seeds/ jeera
1/2 tsp coriander powder
1/4 tsp red chili powder
1/4 tsp turmeric powder
1/4 tsp amchur / mango powder
1/4 tsp sugar
salt to taste
fresh coriander leaves for garnish

Method

1. Heat some oil in a pan, add the cumin seeds and allow them to splutter.
   
2. Add the onions and cook till they are translucent.
   
3. Add the coriander powder, red chili powder, turmeric powder, mango powder, sugar and salt. Mix and cook for a minute.
   
4. Add the capsicum. Mix well.
   
5. Cook till required tenderness, about 5 to 10 minutes.
   
6. Garnish and serve.
   
7. We had it with some Masoor dal and roti.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Ingredients
6 large eggs
½ cup milk (I used 2%)
½ cup spring onions, green and white parts
½ cup finely chopped red bell pepper
3-4 green chillies, chopped finely
1 cup shredded cheese (I used sharp cheddar)
2 tbsp coriander leaves, chopped
Salt to taste
Pepper to taste
Butter to grease the muffin tray
3 tsp suji/semolina to coat the insides of the muffin tray

Method

1. Preheat oven to 350 degrees F.
   
2. Grease a muffin tray, sprinkle little semolina into each greased cup, just enough to cover the bottom.
   
3. In a bowl beat the eggs well, all the remaining ingredients. Mix well.
   
4. Pour into each muffin cup and fill each one almost to the top.
   
5. Bake for 20-25 minutes or until the muffins puff up and become slightly firm to the touch.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    
24. Karuna
    
25. Roochi
    

Mushrooms cook really fast, I love when I have some mushrooms on a busy day.

Ingredients

200 gms mushrooms, sliced
1/2 capsicum, cut into 1 inch cubes
1/2 onion, cut into 1 inch cubes
1 tsp garlic, crushed
1 tsp ginger, grated
1 tsp green chilies, chopped
1 tbsp tomato paste
1/4 cup sour cream
3/4 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
salt to taste
fresh coriander leaves for garnish
1 tsp oil

Method

1. Heat oil in a pan, add the garlic, ginger, green chilies and onions. Cook for 2 minutes.
   
2. Add the capsicum and cook for another 5 minutes.
   
3. Add coriander powder, red chili powder and turmeric powder. Cook for a minute.
   
4. Add the tomato paste and sour cream and cook for 2 minutes.
   
5. Add the mushrooms and salt and cook on high for 5 minutes.
   
6. Add some water and bring to a boil. Simmer till required consistency is reached.
   
7. Garnish with coriander leaves and serve.
   

1. DK
   
2. Siri
   
3. Srivalli
   
4. Ranji
   
5. PJ
   
6. Curry Leaf
   
7. Priya
   
8. Bhawana
   
9. Raaji
   
10. Ruchii
    
11. Anu
    
12. Kamala
    
13. Roopa
    
14. Divya Kudua
    
15. Rekha
    
16. Divya M
    
17. Lakshmi
    
18. Raaga
    
19. Lakshmi Venkatesh
    
20. Sripriya
    
21. Viji
    
22. Kamalika
    
23. Pavani
    

I joined the Taste & Create, I loved the idea of this event where we are paired with someone different every month and have to cook from each other. I was paired with Swati of Chatkhor. I love Swati's spirit and the way she can make us smile..Laugh at times. I tried her Paneer Jalfrezi, since I love Paneer and had never tried or eaten Paneer Jalfrezi before.



I loved this recipe and could not have enough of it, did not make any changes to it, just halved it. You can get the original recipe by clicking on the link above.

Thank you once again Swati, this one is in my Paneer recipes list now.

Hubby and me are not big fans of Chinese, we say that often but after the wedding when I was in Bangalore 80% of the time we went out alone for dinner we had Chinese, in a place called Kim Lee, the service was good and fast and we loved the food. Then Beijing Bites opened 2 minutes away from home so we did have there too a couple of times. At home Chinese is made at least 2 times a month. But when asked we still say naa we don't like Chinese food that much.



Anyways Manchurian, sweet and sour is something I make often since it is quick. There may be fried rice or noodles, or just soup and bread along side. This goes to the AWED - Chinese Cuisine hosted by Dhivya of Culinary Bazaar



Ingredients

1 cup Baby Corn, I used frozen
1/2 onion , cut into 1 inch squares.
1/2 bell pepper, cut into 1 inch squares.
4-5 cloves garlic, crushed.
1 green chili, Chopped (optional)
2 spring onions, chopped with greens
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp balsamic vinegar
1 tsp cornflour, dissolved in 1/2 cup water
1 tsp pepper
salt to taste

Method

1. Heat oil in a saucepan, add the baby corn in batches and brown them on both sides and cook completely. Remove from pan and keep aside.
   
2. Heat more oil in the same pan, add garlic, the onions and bell peppers, cook for 2 mins they should be crisp. Add the baby corn.
   
3. Add Ketchup, soya sauce, vinegar and sherry. Cook for 1 min.
   
4. Add the corn flour mixture, salt and pepper, bring it to a boil.
   
5. Add the green onions. Mix well.
   
6. Serve immediately

Bake it in the oven, cook on the tandoor, grill them on the barbecue or just cook them on the tawa, this is one dish that will vanish the minute its on the table. We normally like to eat this as a side dish to any dal recipe.



Ingredients:

205 gms paneer (Firm cottage cheese), cut in 2 inch cubes
1 capsicum, cut in square pieces 2 inches
1 onion or Leek, cut in squares, 2 inches
1/2 cup thick yogurt or 1/4 cup yogurt and 1/4 cup cream
2 tsp red chili powder
1/2 tsp turmeric powder
1 tsp ginger paste
1/2 tsp garlic paste
1/4 tsp chat masala
1 tsp dried fenugreek leaves
1/2 tsp garam masala
1 tsp tandoori masala
2 tbsp mozzrella cheese (optional)
1 tbsp oil
Juice of 1 lime
salt to taste
Wooden Skewers
warm water

Method

1. Combine all ingredients except paneer, capsicum and onions and mix well..
   
2. Then add the paneer, capsicum and onions and mix well till all the pieces are coated with the paste.
   
3. Marinate it for 4-5 hours, if you want marinate it overnight in the fridge.
   
4. When ready to serve, soak the wooden skewers in hot water for at least 15 minutes. (This makes sure they do not burn in the oven).
   
5. Arrange the paneer, capsicum and onions on the skewer, alternating with the three vegetables. Drizzle some oil on them
   
6. Preheat the oven to 350 or the grill or heat a Tawa/ non stick Pan.
   
7. Cook the tikkas till the are slightly browned on the edges.
   
8. Serve with extra lime wedges.
   

This is my contribution to the St. Paddy's Day Pub Crawl Blogging Event hosted by Emiline from SugarPlum.



Ingredients

5 veggie spicy italian sausages, sliced (use sausages of your choice)
1/2 onion , cut into 1 inch squares.
1/2 bell pepper, cut into 1 inch squares.
4-5 cloves garlic, crushed.
1 green chilli, Chopped (optional)
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tsp balsamic vinegar
1 tbsp Dry Sherry (optional)
1 tsp cornflour, dissolved in 1/2 cup water
1 tsp pepper
salt to taste

Method

1. Heat oil in a sausepan, add the sausages in batches and brown them on both sides. Remove from pan and keep aside.
   
2. Heat more oil in the same pan, add garlic, the onions and bell peppers, cook for 2 mins they should be crisp.
   
3. Add Ketchup, soya sauce, vineger and sherry. Cook for 1 min.
   
4. Add the corn flour mixture, salt and pepper, bring it to a boil.
   
5. Stir in the sausages, cook for 1 min.
   
6. Serve immidiately with bread of your choice or with Chow Mien.