PAV BHAJI

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.Β 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!Β 

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 πŸ™‚

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 πŸ™‚

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PAV BHAJI

  • Servings: 5 People
  • Difficulty: Easy
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INGREDIENTS:


  • 3 medium potatoes (peeled and cubed)
  • ΒΌ head of cauliflower (chopped)
  • 5 tbsp of butter
  • 1 medium onion (chopped)
  • 5 cloves of garlic (minced)
  • 1 tbsp of ginger (grated)
  • 1 green chili – I use Serrano (minced)
  • 2 long eggplants or 1 eggplant (cubed)
  • 3 tomatoes (cubed)
  • 1 tsp tomato paste
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • Β½ tsp ground turmeric
  • Β½ tsp chili powder
  • 1 Β½ tsp salt
  • 12 dinner rolls
  • butter
  • 1 small red onion (chopped)
  • ΒΌ cup cilantro (chopped)

DIRECTIONS:


  1. Boil water in a large pot.Once the water has boiled, add the potatoes and cauliflower. Simmer for 10 minutes or until potatoes are tender. Drain, mash and set aside
  2. In the large pot, over medium heat, add 4 tbsp of butter and onions. Saute for about 8-10 minutes
  3. Add in garlic, ginger, green chili and eggplants. Cover and cook until soft 10-12 minutes. Stir every couple of minutes.
  4. Add in tomatoes and tomato paste. Cook for another 5 minutes
  5. Add in the ground cumin, garam masala, ground turmeric, chili powder, salt and the mashed potato/cauliflower mixture. Cook for 10 minutes or until soft.
  6. Remove pot from heat and add in the remaining tbsp of butter. Mash the mixture until the consistency is like mashed potatoes.
  7. Cut the dinner rolls in half and toast until golden brown. Spread generously with butter. Add a layer of the pav bhaji. Top with some red onion and cilantro
  8. Enjoy! πŸ™‚

 

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PAN ROASTED CHICKEN THIGHS WITH WILD MUSHROOM RICE

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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 πŸ™‚ 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 πŸ™‚ I then served this over some steaming hot wild mushroom rice πŸ™‚

CURRY CHICKEN

photo 5I decided to go ahead and make my first curry πŸ™‚ 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 πŸ™‚

CURRY CHICKEN

  • Servings: 4
  • Difficulty: Easy
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INGREDIENTS:


– 4 chicken legs
– 4 tbsp oil
– 4/5 cloves
– 1 cinnamon bark
– 1 tsp of wholeΒ cumin
– 4 garlic cloves, minced
– 2 tsp of grated ginger
–Β Β½ 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)
–Β Β½ can of diced tomatoes
– 400 ml of chicken broth
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DIRECTIONS:


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.

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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 minutesphoto 3 (2) photo 4 (2)
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 πŸ™‚photo 5 (2)

NACHOS

Homemade Nachos!

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! πŸ˜€