Simple North Indian Thali

 Some days I am in the mood for an elaborate cooking while at times I hardly feel like stepping into the kitchen to cook up a meal.  Today was one such day when I felt like cooking something different from the usual South Indian menu .

After continuous rainfall for the last few days and a severe dip in mercury levels ,we saw a little sun shine this morning and I set my mood for some elaborate cooking to pep up the mood and prepared this quick and delicious North Indian style menu which can be easily put together in about an hour .  This combination of menu comes very handy when you have to prepare lunch or dinner in short notice for guests .

The entire platter is Saatvik meaning sans Onion & Garlic and hence doubles up even as a Prasad/ Bhog Thaali as well. 

On the Platter ,

Sheera / Sooji Halwa 

Aloo Tamatar Sabji / Potato Tomato Curry

Masala Matar Pulao  / Spiced Peas Pulao 

Hot Fulkas 

Masala Chaas  (video post)

Roasted Papad

To further elaborate this thaali, you can also make Boondi Raita , Moong Bhajjiya , Sweet Corn Salad .

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Masala Peas Pulao (pulav) / Masaledar Matar Pulav (pulao) - can be vegan !!

Pulao is the most desired recipe in my home and is also my go to choice when I run out of dinner or lunch ideas . Pulaos are an easy one pot meal which when served with a simple raita takes care of your hunger pangs and the tummy will bless you .

This masala Peas pulav can be packed for lunch box and is also a very good pot luck party choice of menu. Bulk quantity of masala Peas Pulao can be easily made by proportionately doubling or tripling the ingredients.  It will be an instant hit with kids as well as adults.

Making Masala matar pulao ,doesn't need any fancy ingredients or pre preparations, you can whip this up in about 30-40 mins inclusive of preparation and cooking time

 So ironical, that an almost regular meal in my household was not blogged..I really dint know whether to laugh or feel bad about myself. 

Well,better late than never and here comes this yummy recipe in my style as it was on our dinner menu last night.

 I served masala matar pulao with some chilled Boondi tomato raita and a glass of chilled buttermilk to beat the heat . You may serve it with a choice of your gravy as well. Gujrati style Kadhi pairs really well with this masala pulao. 

To make Jain version of this pulao , skip the Ginger .

To make Vegan Version , skip the ghee.

Preparation Time - 15 mins

Cooking Time - 20 mins

Complexity - Simple

Serves : 2-3

Ingredients

1.5 cups rice  preferably Basmati Rice 

3/4 cup fresh peas or frozen peas

2 green chillies finely chopped

1 tsp jeera

1 tsp ginger paste / finely grated ginger

2 bay leaves / tej patta

small stick of cinnamon/ dalchini

2 -3 cloves / lavang

1-2 cardamom / elaichi

1 tsp garam masala

1/2 tsp turmeric powder

fresh corriander and pudina 

2 tsbp oil

1 tbsp ghee (skip if vegan) 

salt as needed

Method

• Wash the rice well and soak it in water for about 15 mins and then drain .
• Keep water ready . If using basmati rice use 2.25 cups water and if using regular cooking rice then use 3 cups water . 
• In a pressure cooker , heat the oil and splutter the jeera followed by the bay leaves , cloves , cinnamon, cardamom and saute on slow flame till you get a nice aroma.
• Now , add in the green chillies and ginger and fry it well.
• Add the peas, garam masala, haldi , salt and give a quick toss.
• Pour the water and let it boil . Adjust salt at this stage if required. The water has to taste a little salty so that when we add the rice the salt will get absorbed into the rice and the taste will be perfect.
• As soon as the water boil, add the drained rice and mix well and close the cooker lid.
• Pressure cook for 2 whistles on medium flame and turn off. Let the pressure release normally.
• Slowly , open the cooker , fluff it with a fork and add the ghee and let it permeate into the rice.
• Add finely chopped corriander and mint just before serving and serve it hot .

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Pav Bhaji / पाव भाजी - Street Food Delicacy

Having grown up in AAMCHI MUMBAI..(this is how we MUMBAIKARS refer to MUMBAI) for 25yrs of my life,this yummy street food delicacy has been a part and parcel of my childhood. Pav bhaji is an inseparable part of any Mumbaikar.

If you are wondering what is this pav bhaji ? It is very simple, pav is a colloquial and local term used to refer to dinner roll / bread shaped as square buns and bhaji is a vegetable gravy served along side . The pav is roasted in butter and served with the bhaji with a dash of lime and diced onions.

The story how pav bhaji came into existence is very interesting... Bombay was once a city with a lot of textile mills all around which would be buzzing with action round the clock. So during one such time,it seems the food cart owners ran out of their usual supply of food and in order to serve the hungry mill workers ,they put in all the veggies ,spices and masala on hand and served with pav . Thus was born the world famous Pav Bhaji . 

Each locality will have its own famous pav bhaji center and a set of regulars who flock their at every single pretext. Our area too had 2 or 3 such pavbhaji special joints and I have had my share of enjoying it with oodles of butter .Yes,that's how the restaurants serve pavbhaji.  

Pav bhaji is eternal favorite at home which I make it various ways ,an elaborate version ,a quick fix version using pressure cooker and also a No Onion No Garlic version when I am making for dad . 

This recipe of making pav bhaji is how my mom would make ,so undoubtedly it is one of my most cherished versions .

Offlate ,in the name of pavbhaji people add all sorts of vegetables like beans , doodhi (bottle gourd), Raw papaya and what not, but traditionally it has always been tomatoes, potatoes, cauliflower, onions, garlic, capsicum and peas that have gone into the making of bhaji.

As kids,our summer holidays would revolve around playing with friends and on many occasions we would just plan a luncheon or dinner meet at a friend's house impromptu. Our friendly mommies would dish out their best recipes for us kids and we would all happily enjoy a yummy finger licking meal . At my home,it was mostly pav bhaji request from my friends second after Idlis ,wada and chutney .

The restaurants mostly use edible food color to get the deep red color of the bhaji ,but mom would add a small portion of beetroot while making pav bhaji which will give it the deep red color naturally. 

This recipe is very close to my heart and is one of the most visited posts on my blog. I had posted this in my initial days of blogging which is almost 8-9 years ago . Today (13 Aug 2023) ,I have updated the photos and write up with some of my fond memories.  Hope you all like it and continue to support my blogging journey .

Preparation Time : 15 mins
Cooking Time : 45 mins
Serves : 3-4

Ingredients

10-15 cauliflower florets (boiled and mashed)
2-3 medium sized potatoes (boiled and mashed)
2-3 medium sized tomatoes - blend into a puree
1 onion-finely chopped
1 capsicum - finely chopped
1 cup fresh/frozen peas

2 tsp grated Beetroot (to get a natural red color )
2 tsp  red chilli powder
4 tsp Pavbhaji masala ( any brand ..Everest, Baadshah, MDH, MTR etc)
Salt to taste
4tbsp salted butter
corriander/cilantro for garnishing
1 slab of pav.

(Note : In India its available as PAV BHAJI Buns and for people living in foreign lands you get them at Indian grocery stores. If any of these options are unavailable you can use sandwich bread for the same.)

 Method

• Heat 2 tbsp of butter in a thick bottom vessel.
• Add the onions when the butter melts and is heated up.Saute until onion turns light pink.
• Add the chopped capsicums.
• Close the lid and cook for some time.
• Add the tomato puree,grated beetroot and green peas.To this add the red chilli powder,salt and pav bhaji masala.
• Note : In case you desire a spicy bhaji,you can add some more pav bhaji masala / red chilli powder.
• Let the mixture come to a boil so that the raw taste of the tomato puree is lost. 
• Now add the mashed potato and cauliflower florets.
• Stir the mixture so that all the contents get mixed properly and let the mixture cook .
• Use a potato masher and mash the contents well while the bhaji is getting cooked .
• The bhaji must be of flowing consistency and resemble a porridge.  There should not be huge Chunks of any vegetables.  Hence, this step is very important.
• By the time the mixture is cooked,heat a tava / griddle to roast the bread /pav to be served along with the bhaji
• Serve the roasted bread/pav and bhaji by garnishing with some raw onions,cilantro and a dollop of butter over the bhaji.

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