People who use Paav Bhaaji masala are very particular about the brand that they use. Most food bloggers swear by Nupur’s approved Everest Paav Bhaji masala brand. In a recent Facebook discussion people had few other recommendations. I am yet to try the Everest brand as I have heard raving reviews about it. I am hoping to try most recommended brands in the near future. I have started with the Baadshah brand and so far, I am loving the taste of this masala.
I have made Paav Bhaaji with it, the Tawa Pulao and also add it to regular sabzis.And boy does it change the character and flavor of the sabzi ! (in a good way).
If you prefer this version of Cauliflower sabzi which has minimal spices then you may want to try jazzing it up a little by adding some paav bhaji masala.
This goes well with Daal rice, rotis, Pooris or chapathi.
- 1 small cauliflower
- 1 big potato
- 1 small onion
- 2-3 medium tomatoes
- 2 cloves garlic
- 2 tsp paav bhaaji masala ( I used this)
- 1 tsp chilli powder
- 1“ ginger
- Handful of chopped Coriander leaves
- ½ tsp jeera seeds/cumin
- ½ tsp mustard seeds
- Salt to taste
- Cut the cauliflower into florets (remove the stems) and wash them thoroughly.
- Peel the potato and dice it into small cubes.
- Chop the onions and tomatoes into small pieces and keep aside. Grate the garlic and ginger and keep separate.
- Take a big skillet; add about 2 Tbsps of oil. Add jeera seeds, mustard seeds and allow it splutter.
- Add grated garlic, ginger, mix it well and cook. Then add the diced onions.
- After the onions are sautéed add salt and chilli powder and mix well.
- Add the tomatoes and sauté well until the tomatoes are slightly cooked.
- Next add the chopped potato to this and mix well. Sprinkle little water and cover with lid and let it cook. Stir in between.
- After the potatoes are ¾ way cooked, add the chopped cauliflower florets and toss them together.
- Sprinkle water and cover with lid on medium and allow it to cook.
- After it is cooked add the paav bhaji masala, little oil, salt, chilli powder (if required). Stir well and let the masala blend it with the vegetables. Cover or few minutes and cook.
- Lastly garnish with chopped coriander leaves.
Serve with Rotis/ phulkas or with Rice.
Hope you had a good and relaxing weekend!
Remember the rant I made last about the relentless summer heat here in Texas, with the temperatures being above 100+ for the past 45 days? Guess what? The rain Gods finally answered our prayers and it rained here for a little bit providing much needed relief. Come Saturday morning, we woke up to the smell of the earth. And not to mention the grass, yard all soaked in water provided a happy sight. As I stood there it reminded me of the old age adage, that it is the simple things in life that gives you most joy.
Now take this puffed rice for example a simple ingredient sold most by the street vendors. I am sure most of us are familiar with this regional name than the translated English name, chirmure/kadle puri/ mamra/ muri/ pori. There are so many recipes using this humble ingredient, that it is hard to keep count. I guess, each region in India has its own specialty making it so unique. Our family favorites are the Khara Kadle Puri, this upma and the ladoo that is made of it.
This is referred to as Mandakki Usli/ Kadle puri oggarane in Kannada, Soosla in Konkani. This is a low calorie dish, good as breakfast or as evening/ afternoon snack. You can add veggies like potato, tomato, peas, carrots and make it filling and nutritious. If you are new to this or have not tasted it before then this tastes like the regular old poha upma/ aval upma and looks the same too (after it is cooked).
- 4 cups puffed rice/ murmura (chirmure/kadle puri/ mamra/ muri/ pori)
- 1 onion (chopped)
- 5-7 curry leaves
- 3-4 green chillies (chopped)
- Asafetida/hing a pinch
- 2 tsp urad daal (optional)
- 2 Tbsp peanuts
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- Juice of a lemon
- 1 tsp Sugar (optional)
- Wash the puffed rice and rinse it in water. Since they are light, they will float in water. Use your hands to press it down to absorb water and then squeeze out the water completely from the puffed rice and keep aside.
- Take a big pan and heat oil in it. Add the mustard seeds, cumin seeds and when they splutter add the curry leaves, asafetida.
- Add the peanuts, urad daal and keep stirring until the urad daal turns light brown.
- Add chopped onion and green chillies until the onion becomes translucent.
- Add salt and turmeric powder and add soaked puffed rice and mix well. Keep stirring until it is coated well.
- Check for seasoning and then add the juice of lemon, sugar (optional) mix and switch off the gas.
- Serve immediately when warm, otherwise it will become soggy.
Cluster Beans are called Gorikayi or ChavaLikaayi in Kannada, Guvar in Hindi and Chitmitki/ Chitmitkesanga in Konkani. They are flat and smaller compared to the regular string beans and have slight bitter taste too. They are rich in proteins, fiber and considered very nutritious.
For us they are available in the Indian stores and if I am not mistaken they are present all the year around, so I cook this pretty often. They have a mild bitter taste, so I add little shredded coconut to the curry to compensate for it. If you want you can also add little bit of jaggery toward the end and that balances the spiciness of chillies and bitterness of the beans. This is an easy curry to make and uses readily available ingredients. The time consuming part though is the trimming of the edges; however once the trimming is done, the beans do not take a long time to cook.
For this curry I add usually add green chillies instead of the red chilli powder. Doing so retains the color of the beans but unfortunately I ran out of green chillies and hence used the chili powder. This pairs well with daal rice and or rotis/chapathis.
- 3 cups of chopped cluster beans/guvar
- 1 medium onion chopped
- 2-3 garlic pods (crushed)
- 1-2 tsp red chilli powder [substitute with green chillies]
- ½ tsp turmeric powder
- 1 tsp Mustard seeds
- 3-4 Curry leaves
- Cumin seeds/jeera
- A pinch asafetida/hing
- Salt to taste
- Coriander leaves (garnish)
- ¼ cup shredded coconut
- (Note: Make sure the top and the tail of the beans are removed and then chopped.)
- Take a big flat bottom pan; heat about 2 tsp of oil. Add mustard seeds and let it splutter.
- Add the curry leaves, jeera/cumin seeds, asafetida and mix until it turns light brown.
- Add the crushed garlic, diced onions and sauté until it softens.
- Add the chopped beans and stir until it mixes with the onions and seasoning.
- Sprinkle some water, stir in between making sure it does not stick to the bottom.
- Add salt, turmeric, and red chilli powder and mix well. Add about 1/2 cup of water and stir again.
- Cover with lid and let it cook on simmer, stir in between.
- Switch off when the beans are cooked (has bite to it, but not over cooked)
- Finally add chopped coriander for garnish and shredded coconut and mix.
- Serve hot with rice/rotis.