Have you ever tasted Dabeli on streets of Mumbai . If you have, you will agree it is one of the best street food. It is originally a Gujarati dish but very popular as street food in mumbai.
I had lot of leftover Pav's (thanks to Costco for it's size :) ) , so thought of preparing this dish. I remember when I was pregnant I had always carving for Dabeli, but there was Dabeli Masala recipe that time and it was not available in any Indian stores ..so my craving for it lasted. One day Sanjeev Kapoor posted the masala recipe on his website and Bingo it turned out perfect. Thanks a lot Sanjeevji for posting the masala recipe for many Indians like us who stay away from India and crave to eat the food from there.
Here goes recipe:
Ingredients :
Potato (boiled) - 4 medium
Tamarind/Date Chutney - ~ 1 cup
Garlic chutney - 1 spoon
Zeera powder - 1 tspn
Salt to taste
Garam masala - 1/2 tspn
Dabeli Masala - 4 spoons ( Refer Sanjeev kapoor's site or get it from Indian Store)
Oil - 5 spoons
Lemon (squeezed) - 1/2
Water - 1 cup
Pav - 8
Chili powder (optional if u like extra hot)
Sugar (optional if u like extra sweet)
Garnishing
Chopped onion
Chopped Cilantro
Sev
Pomegranate
Honey Roasted Peanut
Procedure:
1. Mash potatoes , Mix all masalas , and Date tamarind chutney ( reserving two spoons of chutney for later) in a bowl
2. Heat oil in a pan for 30 seconds on medium flame , then add above mixture.
3. Saute for few seconds and then add water and let it cook for 5 minutes stirring occasionally.
4. Once cooked , Add Chili , sugar , lemon as per taste.
5. Take it off the flame.
6. Mix Garlic and Tamarind/Date chutney with two spoons of water.
7. Slit pavs and apply chutney on both side. Add the filing in pavs.
8. Heat a Pan, apply little butter on both sides filled pav and heat it for couple of seconds each side. (you can heat multiple pavs in one batch)
9. Remove from pan, open the Pavs add Chopped onions, Sev , Peanuts, Pomegranate and close and serve hot.
Enjoy!!!
Monday, August 29, 2011
Sunday, August 28, 2011
Dish 1 - Starting from a comfort Zone (Pav Bhaji)
I will start my journey from my home town Mumbai (King of street food) and an all time favorite from my childhood Pav Bhaji. I remember every year it was my birthday ritual that my mom will cook it for me. When I grew up I kept the ritual till I got married I would make this for my friends on my birthday.
Ingredients:
Onion 1 large
Tomato 2 pureed
Bell Pepper 1 small
Garlic 6 cloves
Ginger 1/2 inch
Butter little
Veggies cut 5 to 6 cups
(Cauliflower, Peas, Beans, Carrots, potatoes, broccoli, spinach (shocked), name it and add it – my strict no’s for cabbage, cucumber – doesn’t taste good in pav bhajji )
Everest Pav Bhaji Masala – 4 spoons
I would not make if I don’t have it. It is the BEST.
Oil 3 spoons
Cilantro
Salt
And Extra red Chilli powder (for my dear hubby)
Paavs as Required
Procedure:
Cut all the veggies very coarsely and put it to boil in pressure cooker with water covering veggies till top, a dash of salt and a pinch of turmeric. It should take around 30 minutes on medium flame or 3 whistle whichever is earlier.
Chop Onions separately and Garlic, Ginger, Green Chilies together.
Chop Bell Pepper.
Heat oil for 30 seconds in a pan. Add Ginger, garlic, onion, sauté for 2 minutes
Add onions and sauté till translucent.
Add bell pepper and saute for few minutes.
Add tomato paste or crushed tomato and cook till it leaves oil.
Now add the Pav Bhaji Masala
Drain the boiled veggies and keep water for later.
Mash the veggies and add it to the onion tomato gravy.
Mix well, add a bulb of butter, salt and little water reserve.
Simmer it and let it cook for good 10-15 minutes …and keep adding water as and when it evaporates.
Bhaji is ready
Now its turn to make bhaji extra spicy and get pav ready …
Heat tava…add a bulb of butter put a ladle of bhaji (and red chilli and extra pav bhaji masala for the person eating spicy). Mix it and remove in a plate.
Cut the pavs and put it on same tava where the bhaji was heated to give paav the taste.
Serve it hot. Repeat process for each plate …this enables to customize spice level ;)
Enjoy the delicious Pav Bhaji...I was lazy taking a photo. Will take a photo next time.
Ingredients:
Onion 1 large
Tomato 2 pureed
Bell Pepper 1 small
Garlic 6 cloves
Ginger 1/2 inch
Butter little
Veggies cut 5 to 6 cups
(Cauliflower, Peas, Beans, Carrots, potatoes, broccoli, spinach (shocked), name it and add it – my strict no’s for cabbage, cucumber – doesn’t taste good in pav bhajji )
Everest Pav Bhaji Masala – 4 spoons
I would not make if I don’t have it. It is the BEST.
Oil 3 spoons
Cilantro
Salt
And Extra red Chilli powder (for my dear hubby)
Paavs as Required
Procedure:
Cut all the veggies very coarsely and put it to boil in pressure cooker with water covering veggies till top, a dash of salt and a pinch of turmeric. It should take around 30 minutes on medium flame or 3 whistle whichever is earlier.
Chop Onions separately and Garlic, Ginger, Green Chilies together.
Chop Bell Pepper.
Heat oil for 30 seconds in a pan. Add Ginger, garlic, onion, sauté for 2 minutes
Add onions and sauté till translucent.
Add bell pepper and saute for few minutes.
Add tomato paste or crushed tomato and cook till it leaves oil.
Now add the Pav Bhaji Masala
Drain the boiled veggies and keep water for later.
Mash the veggies and add it to the onion tomato gravy.
Mix well, add a bulb of butter, salt and little water reserve.
Simmer it and let it cook for good 10-15 minutes …and keep adding water as and when it evaporates.
Bhaji is ready
Now its turn to make bhaji extra spicy and get pav ready …
Heat tava…add a bulb of butter put a ladle of bhaji (and red chilli and extra pav bhaji masala for the person eating spicy). Mix it and remove in a plate.
Cut the pavs and put it on same tava where the bhaji was heated to give paav the taste.
Serve it hot. Repeat process for each plate …this enables to customize spice level ;)
Enjoy the delicious Pav Bhaji...I was lazy taking a photo. Will take a photo next time.
My cooking Journey
Bored of a daily routine life of cooking something quick for lunch, running to school and office , coming back tired , dull cooking of dinner , going out either in neighborhood or shopping come back and day over ..… somewhere in midst of motherhood and being a wife and getting all professional certifications and office work I have lost my passion for cooking and my thirst of trying out new recopies.
Guess to bring back spice in life it’s time to bring back spice in food. My daughter who is 5 and loves good food would be my critique.
Let me challenge myself cooking something new every week at least three times or more for a year. That would mean 52 times 3 different recipes that will be more than 156 various foods. I will challenge myself finding best vegetarian dish for all the states of India and famous cuisines around world. In this journey I will start with my specialties and then move to new adventures around the world and come back to my comfort zone on and off.
Guess to bring back spice in life it’s time to bring back spice in food. My daughter who is 5 and loves good food would be my critique.
Let me challenge myself cooking something new every week at least three times or more for a year. That would mean 52 times 3 different recipes that will be more than 156 various foods. I will challenge myself finding best vegetarian dish for all the states of India and famous cuisines around world. In this journey I will start with my specialties and then move to new adventures around the world and come back to my comfort zone on and off.
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