Pav Bhaji has been one of my favourite Indian food dishes of all time! You could say that it’s an Indian vegetarian version of a Sloppy Joe. It’s this amazing one-pot meal. Which is essentially a vegetable curry served on a hot buttery dinner roll. Since all of the vegetables are mashed up, its a great way to get your kids to eat their veggies!
One of the major things that I’ve learned while making this dish is the use of butter. Butter plays an essential role in this dish! My family has been making pav bhaji for years and they’ve always used canola oil. I on the other hand, have found that by replacing the oil with butter, you’ll end up with a more richer and creamier dish 🙂
You can totally make this using premade store bought mix (all you need to do is add the veggies). But I would totally make this from scratch! Trust me, not only will your dish be more flavourful but you’ll also feel good about making it on your own 🙂
I decided to make some pan fried chicken thighs with wild mushroom rice for my lunches this week. I love to make my roasted chicken at home than to buy it at the store. This way, I can control exactly what ingredients I am putting into each dish I make 🙂 This recipe is super easy to whip up. I started with some chicken thighs and sprinkled salt & pepper onto them. I put some extra virgin olive oil into a medium pan. Browned the chicken and then added in oregano, tarragon, basil, thyme, lemon juice, lemon zest, thickly chopped red onions and lots and lots of garlic!! I then added some chicken broth and let the pot simmer for almost 2 hours 🙂 I then served this over some steaming hot wild mushroom rice 🙂
I decided to go ahead and make my first curry 🙂 After much research, I’ve found that cinnamon bark is used for upset stomach, diarrhea, menstrual cramps, colds and the flu. Cumin helps our immune system, gives us energy and better digestion. I started with a basic curry served with basmati rice 🙂
– 4 chicken legs
– 4 tbsp oil
– 4/5 cloves – 1 cinnamon bark
– 1 tsp of whole cumin – 4 garlic cloves, minced
– 2 tsp of grated ginger
– ½ onion (chopped)
– 1 tsp of salt
– 1 tsp of turmeric – t tsp of chili powder – 1 tsp of ground cumin – 1 tsp of garam masala – 2 large potatoes (peeled and cubed)
– ½ can of diced tomatoes
– 400 ml of chicken broth
1) In a large pot over medium/high heat, add oil.
2) Add the cloves and cinnamon bark to the heated oil.
3) Once the cloves have opened up, add the whole cumin. Add the garlic, ginger and onions. Stir over medium heat until golden brown.
4) Add chicken legs, salt and turmeric.
5)Stir, cover and cook over low heat for 15 minutes.
6) Over medium heat, add the chili powder, ground cumin, garam masala and potatoes. Stir until well combined
7) Add the diced tomatoes. Stir, cover and cook for 10 minutes
8) Add the chicken broth. Stir, cover and cook for 25 minutes
9) Once the 25 minutes have been up, the sauce will have thickened. Serve with warm basmati rice 🙂
My boyfriend came over for dinner yesterday and while playing Mindtrap, I decided to make some nachos for everyone. I used my favourtie Que Pasa tortilla chips called Carnival Tortilla Chips. I love how it is organic and contains no GMO. I also just had to add my favourite salsa as well, Santa Barbara Mango Peach Salsa! We decided to add some red onions, hot peppers and of course CHEESE!!! My sister also decided to section pepper free nachos on the side and added her special ingredient Doritos! 😀