Punjabi Kadhi

The other day I was browsing Chef Sanjeev Kapoor's site and I chanced upon his recipe for Punjabi Kadhi. It had been in my to do list for a long time and finally I decided to make it. Both me and my hubby are not very much kadhi fan but this one was different. The addition of pakodas made it so delectable. We enjoyed having it for our dinner.
I followed the recipe given here with very slight changes/addition. This recipe called for fresh fenugreek leaves which I didn't have, so I used kasoori methi instead. Also, I added mustard seeds for my tadka in the kadhi.
Sending this off to MLLA#23 hosted by Susan.

Pav Bhaaji

Just after the weekend, I tend to become lazy and I wish there were no 'mondays'. On top of that this weekend was extra special for Holi. I hope everybody had a nice and colourful holi. After two days of masti, my house needed a serious cleaning. How much I wish I were in India! I could order the maid servant to do all the chores. Well, here you have to do it all. After a busy day, when I turned on my laptop, I could see some round up of events I had participated in. I was glad to be a part of them but then I realised I had some posts in my drafts which needed to be published soon. I scanned if there is any event whose deadline is not over. Finally, yes! This post goes to 'The Combo Event' at Foodelicious and at Shama's Family Favourite Event.

Well, coming to the recipe today, its another famous street food in India - 'Pav Bhaaji'. I loved the Pav Bhaaji served by the roadside cart in Fancy Bazar in Guwahati. None other has surpassed that taste and flavour.

Well, coming back to the recipe, for the bhaaji you will need:

4 large potatoes.
1 carrot shredded.
1 onion.
½ capsicum.
½ cup of green peas.
3 tomatoes c.hopped
1 tsp red chilli powder
1 tsp garam masala
2-3 tsp pav bhaaji masala
2 green chilies chopped finely.
½ cup chopped spinach.
½ cup chopped cabbage.
Chopped coriander leaves for garnishing.
½ tsp grated ginger.
Salt to taste.
Water as required
1 lemon
2-3 tbsp oil
2 tbsp butter.
This recipe will serve 4 people
Procedure:

Boil the potatoes. Peel it off and mash them into a smooth mixture.
Chop the onions finely and keep aside. Boil chopped cabbage, spinach and shredded carrot and mash them well into a mixture. Heat a frying pan. Add oil. When heated add the chopped chilies and grated ginger. Stir for 2 mins. Then add onions and capsicum. Sautee for 3-5 mins till the onion is slightly golden. Now add the chopped tomatoes and heat till it melts into a liquidy form. Then add the spices, salt and pav bhaaji masala and heat well for 5-7 mins. Keep stirring continuously to prevent it from over burning. The spices on being roasted will give out a nice aroma. Add the spinach, cabbage and carrot mixture and mix well. Heat for 2 minutes. Add mashed potato paste and mix thoroughly. Add water to give it the desired consistency. Heat for 5 mins. Squeeze out juice of one lemon and add to the bhaaji. Mix it nicely. Heat for 2 mins. Transfer in a serving bowl. Garnish it with chopped coriander leaves and butter generously.

Pav:

12 buns.
Butter.

Procedure:

Heat a tava. Spread butter on the plain side of buns and heat them on the heated tava.
Serve the bhaaji hot with warm pav along with finely chopped onions and tomatoes and a wedge of lemon.

Enjoy!

Kashmiri Pulao

Me and my hubby loves anything that is fruity and nutty. I had made this pulao a few days back. First time when he asked me to make this pulao,I googled to find out a recipe which will meet our criteria and sooth our tastebuds. I found 2 links which were helpful. You can check them here and here.
My version also came out really good. We enjoyed having it for lunch. I served it with raita, but is go well with Aaloo Dum as well. Here is my recipe for 'Kashmiri Pulao'.

Chola Bhatura

Chola Bhatura,this is another dish which is a hit in my house. It is a North Indian dish, but it is popular all over India. I remember, the bhaturas served in Indian restraunts are huge in size, it is well puffed up and one could prick the finger to make a whole in the belly of the bhatura. Well, I dont have the expertise to make such a large bhatura, nor do I have the resources (my frying pan is small) but the ones I make also tastes good.
I am sending this post to the following events.

The Combo Event at Foodelicious
Family's Favourit Food Event at Shama's Easy2 Cook Recipes
Rachel's Event 'My Legum Love Affair#20 started by Susan.

Rajma Curry with Plain Rice

Award time again!! I am so happy!! :-).. Many thanks to Devi for sharing these awards with me.

I would like to share it with Rachana, Sushma, simply.food, Deepa, Siddhi, Sara, Asha & Renuka.

Coming back to the recipe I am sharing today from my drafts,"Rajma Curry with Rice". I make this often. 'Rajma and Rice' is a very healthy combination. Rajma is a very good source of cholestrol lowering fiber and when served with rice it provides a wholesome meal which is virtually fat free and high in protien. They are also a good source of folate, pottasium, iron, manganese, copper and iron.