Thursday, December 25, 2014

MyMusingsSangSpeak-Pet Puja- Pav Bhaji

Pav Bhaji:



Pav Bhaji is a much loved Indian street food, hot favourite with majority people all across the country. Many people debate about the nutritional value of this dish as it is laden with butter and the vegetables are overcooked. Despite all criticisms, this dish is soul food and there are die hard Pav Bhaji fans that will vouch for it with all their hearts n souls. I am giving my version of Pav Bhaji where I use my homemade garam masala.



Ingredients:

Onions- 2 large
Potatoes- 2-3 large
Tomatoes- 2 large
French Beans- 100 gms
Carrots- 100 gms
Cauliflower- 100 gms
Greeen Peas- 100 gms
Ginger Garlic Paste- 2 tablespoons
Butter- 100- 150 gms
Oil- 2-3 tablespoons
Salt- as per taste
Red Chilly Powder- 1 teaspoon
Garam Masala/ Redaymade PavBhaji Masala - 1½ teaspoon
Water- 2- 3 cups
Lemons- as per taste
Coriander n finely chopped onion for garnish



Method:

Chop all vegetables finely. Heat oil in a pan and add chopped onions and sauté well till they become light brown, then add tomatoes, ginger garlic paste and chopped potoatoes. Stir well, cover with lid for 4-5 minutes and cook on low heat. Then add the rest of the chopped vegetables, stir well, add garam masala, red chilly powder, salt and water. Cover with a lid and let it cook for about 10 minutes, then add butter and again cook for 5 minutes. Now, take the pan off heat and mash well with a masher. Serve the pav bhaji topped with finely chopped onion+coriander, butter and a slice of lemon along with buttered Pav.

Variations for cooking Pav Bhaji- You may boil potatoes and then add them so that it becomes more homogenous.
In addition, if you like you may add other veggies like brinjals, capsicums, this is optional.

Servings: Serves 4 to 5 people

Wednesday, December 17, 2014

MyMusingsSangSpeak-Pet Puja - Methi Paratha

Pet Puja- Methi(Fenugreek) Paratha

   Methi Paratha


Ingredients:

Methi(Fenugreek) leaves with tender stalks- 1 cup
Wheat Flour- 1½ - 2 cups wheat flour
Besan(gram flour)- 2 tablespoons
Milk- Approx ½ cup or little more
Red Chilly Powder- ½ teaspoon
Turmeric Powder- ½ teaspoon
Cumin Powder- ½ teaspoon
Coriander Powder- ½ teaspoon
Crushed Garlic- ½ teaspoon
Salt – as per taste
Oil – 2 teaspoons
Pure Ghee



Method:

Wash methi leaves and mix all masala powders, salt, crushed garlic well with the leaves. Then add both wheat flour and besan and mix well. Now add milk to form smooth dough and finally add oil and knead well. Cover the dough and let it rest for about half hour. Then roll parathas and cook on medium heat on tawa, add ghee while cooking.

Serve with curds, butter and groundnut chutney or accompaniment of your choice.
Above, you can see the accompaniments as cauliflower subji and sheera.

Servings- Serves 4-5 people

Sunday, December 14, 2014

MyMusingsSangSpeak-Pet Puja - Sheera(Suji ka Halwa)

Pet Puja - Sheera






Sheera


Sheera is loved by almost one and all. It is a must sweet dish in Maharashtrian household and is essentially cooked as Prasaad for Satyanarayan Mahapuja. My mother dished out the best Sheera ever. Everytime I cook sheera, I am reminded of my mother.
Every household will have its own way of making this savoury dish. Some use water, some may add ripe banana to the suji while roasting and some may use milk. Following is my method of making it. Hope you all enjoy it too.

Ingredients:

Suji/Rawa/Semolina: 1 katori or cup
Ghee: 1/4th katori
Sugar: 1 katori
Milk: 3 katori
Kaju tukda : 2 teaspoon (optional)
Kishmish: 2 teaspoon (optional)
Cardamom powder: ½ teaspoon

Method:
Heat ghee in a pan and roast suji in the ghee on medium heat till it turns a golden brown. Then add kaju-kishmish and roast for another minute. Now add warm milk to this and stir for 2 minutes. Please be careful while adding milk as the mixture tends to bubble, spill n splutter, so do this with utmost care. Then add sugar, stir well and cover and let it cook for 3 minutes. Remove cover, stir well and add cardamom powder. Turn off the heat and sheera is ready to serve.

Servings- Serves 4-5 people

Tuesday, November 25, 2014

MyMusingsSangSpeak - Pet Puja- Paalak Murg( Spinach Chicken)



Paalak Chicken

Ingredients:

Chicken- 600 gms with bones
Onions(medium)- 3
Ginger garlic coriander paste- 2 teaspoons
Green chillies- 2
Spinach Puree- One and half cup
Turmeric powder- Half teaspoon
Garam Masala- One teaspoon
Oil- 3 tablespoons
Water- One cup
Salt- To taste

Method:

Make a fine paste of onions. Take oil in a pan and fry the onion paste well, then add chicken and stir well for about 4 minutes. Then add ginger garlic coriander paste, finely chopped green chillies, turmeric powder, salt and stir well. Add water and cover with lid and let the chicken cook for about 10 minutes on medium heat. Now add the garam masala and spinach puree and cook for 5 minutes. Paalak Chicken is ready to serve and can be served with roti or rice.

Servings- Serves 4 people

Monday, November 24, 2014

MyMusingsSangSpeak-Pet Puja- Green Chutney for Sandwiches

Green Chutney
This green chutney is made from all fresh ingredients and tastes very good as sandwich spread. The hard core Puneites will be able to relate this taste to that of the chutney in  the most familiar and famed Marzorin sandwiches. Even I had always tried to peep in the Marzorin kitchen to find the secret of this chutney. They had these nauwari(9 yard sari) clad women grinding huge amounts of this chutney on flat grinding stones and am sure that this was the secret. My recipe is quite close to the chutney as found in the vegetable sandwiches of Marzorin. 
I used to pack these vegetable sandwiches for my husband when we were posted in Delhi. His colleague would literally pounce and run away with the tiffin. The colleague's wife took the recipe from me and later complained that it did not turn out to be as tasty, she had the grouse that I had not disclosed some secret ingredient to her. Friends, I have experimented a lot to arrive at this particular recipe. It is a lot like my mother used to make. The tatses might be varying due to variations in adding salt, sugar, lemon juice or green chillies. My mother loved spice so she added more of chillies. I like sweet sour taste, so I add combo of sugar and lemon juice. The Marzorin chutney is a more sweeter version. You can suit your taste buds and make variations too.


Ingredients:
Fresh coconut grated- One cup
Coriander sprigs- 10-12
Garlic- 7-8 cloves
Green chillies- 1 or 2 as per taste
Lime juice - 1 teaspoon
Salt- To taste
Sugar- To taste
Water - 50 ml

Method:
Grind all the ingredients in chutney jar to a fine consistency.
The green chutney can be used in sandwiches as well as an accompaniment with fried snacks.

Sunday, April 18, 2010

MyMusingsSangSpeak - Wake Up Sleeping Writer

I suddenly woke from my deep slumber after a really long hibernation with this wakeup call, “Hey, you sleeping writer, rise and shine”. It has been ages since I wrote anything. I got this gentle nudge from my family and friends and here I am back on my blog.

The elements of spring are in full swing and beckoning me to write. There is so much to tell and share. The heat is unbearable, cuckoos are singing away their songs and the peacocks are calling too. The trees have sprung up with lovely hues of tender leaves and flowering glories. Exam fever is on and the college students are studying seriously. The school children are enjoying summer vacations with swimming classes and activity camps.

As children, we used to wait for the summer vacations impatiently as this gave us a chance to be at grandparents’ place and enjoy the holidays with the extended family of aunts, uncles and cousins. It was great fun, nothing to beat it. Most of our summer vacations would be spent in Devlali, as my grandparents had settled there. Devlali is an army cantonment and it served as a hill station as well. The town was characterized with huge bungalows with spacious gardens, big banyan trees, green fields, fruit orchards and sanatoriums.

There was this lovely old bungalow, a part of which my grandfather had rented as house. The bungalow had a huge garden, which was tended with utmost care by my grandparents. The garden had mango, guava, custard apple, lemon and sapota trees along with many flowering trees of roses, jasmine, champa, aboli and so on. Devlali had severe water scarcity during those times, yet, the garden was always in full bloom, thanks to the endless efforts taken by my grandparents. Then, the garden had an ornate pond, devoid of water and it was our hiding place during the game of hide and seek. We all enjoyed the fruits of labour of my grandparents in the form of delicious fresh produce from the garden.

My grandmother would be making all the papads, pickles and other goodies. We loved to rent cycles and ride all along the day. Devlali was a famous holiday spot for the Mumbai folks, specially the Gujarati business community and there were many sanatoriums in which people came for medical treatments. We loved to sit on the bench on the platform adjacent to the house and keep watching the fields which stretched wide and far. A railway line passed through these fields and occasional trains would pass through the day. The transport was available in the form of some Tongas and few auto rickshaws. There were local buses as well, but the frequency was by far negligible. One had to walk most of the time to reach the bazaar and other places. On the way, my aunt would tell us the interesting stories of all the Bhoot Banglas around and so on. We just lapped it up all and kept asking for more always. My grandma prepared many goodies and specialities, so very mouth-watering and tasty. The tastes linger on even today. I starkly remember the lame Kulfiwala, who used to come on a cycle. This old man brought the best matka kulfi ever and I always wondered how he could do all this cycling with only one leg.

The other outings included small trek to the Temple Hill, shopping trips to Devlali Camp Bazaar, eating Chole-Bhature and Punjabi Kulfi in Bharat Cold-drink House, trips to the fruit orchards, visit to Mukti Dham temple in Nasik and stay at my maternal uncle’s place who was posted there. My maternal uncle was instrumental in teaching me swimming here. We watched movies at the open theatre and attended parties in the army club. Then, there used to be those lovely sky and star gazing sessions while sleeping on the platform outside the house.

Many such endless memories are etched in the mind forever. It all seems to be a long lost dream world now. The amount of knowledge we gathered in those few days of the vacation was tremendous, something that could not be learnt in a school classroom. Now, the busy pace of life has taken over and there are no more such vacations-only the good old memories.

Saturday, February 14, 2009

MyMusingsSangSpeak - Save me from the Dangerous Spit-Arrows

Oh my fellow citizens
What good spittizens you are
Yeah Yeah OOOOOOOO!!!!!!
Here a spit, There a spit
Everywhere spit spit.............

That’s the rhyme that keeps ringing in my mind at all times when I leave my house and go in the outside world. It’s such a sorry sight to see spitters galore, spitting away to glory all over the countryside. It’s yucky and just can’t stand to see this sight. But, you have to bear it all. You have to save yourself from all these pichkaris (spit-arrows) when you are riding a two wheeler. Somebody on the two wheeler who is ahead of you might just spit and you have to keep changing sides accordingly. There are people spitting from the bus windows. You need to have to the appropriate gear and armour like jacket, helmet etc. to save yourself from these hazards. I remember having been spat on while going for my job once and how humiliated and insulted I have felt, I can’t describe. I could’ve literally beaten up the person black blue, the one who had done it. Oh, but, it is no use getting violent. How can we get some civic sense in these people’s heads and develop their brains for better sanitation and hygiene??????????????????????? This problem is so rampant all over. You see the building premises, staircases, government offices, parks and all, smattered with pan, tobacco and gutkha pichkaris. People have tried all sorts of things like sticking God’s pictures and all in the corners where people generally tend to spit. However, it proves to be of little help. Even the spittoons are not used properly.

God, I can only pray that may some good sense prevail over the spitters.............................
Till then, plz somebody help me find my way thru this spitty problem!!!!!!!!!!!!!!!!!!