Subru Uncles Pao Bhaji Recipes

PAV BHAJI (INDIAN CURRY)

Steps:

• Heat 1 tablespoon oil in a saucepan over medium heat. Add onion and 1/4 teaspoon salt; fry until browned, 5 to 8 minutes. Add garlic; cook and stir for 4 minutes. Pour in 1 cup water. Add 1 teaspoon pav bhaji masala and 1/2 teaspoon salt. Bring to a boil. Reduce heat and simmer until flavors combine, about 10 minutes.
• Add tomatoes, potatoes, and corn to the saucepan. Season with chile powder, coriander, and ginger. Bring to a boil. Reduce heat and simmer for 15 minutes. Mash curry gently with the back of a wooden spoon or spatula. Simmer for 10 minutes more. Taste and adjust salt. Add 1/2 teaspoon pav bhaji masala and lemon juice. Mash slightly again.
• Add 1/4 to 1/2 cup water to give curry a runny consistency. Add remaining 1 tablespoon oil and butter; stir until butter is melted. Divide into serving bowls and sprinkle remaining pav bhaji masala on top.

SUBRU UNCLE'S SAI BHAJI (SPINACH THE SINDHI WAY)

Steps:

• 1. Buy 1 kg of spinach leaves and wash them thoroughly. Separate the leaves from the stalks. Chop the leaves finely to make 7 1/2 cups approximately of chopped spinach leaves.
• 2. Take channa dal in a bowl. Clean it to remove stones, dirt, etc. Wash it thoroughly and then soak it in plenty of water for 20 minutes. Drain before using for preparation.
• 3. Heat oil in a pot/pressure cooker.
• 4. Once it is hot, add cumin seeds and allow to crackle.
• 5. Once the cumin seeds stop crackling, add chopped ginger and garlic. Stir-fry for a few minutes or until the raw smell of ginger and garlic is gone.
• 6. Fold in chopped onions and chopped green chillies. Stir-fry until browned.
• 7. Add all the spice powders i.e. turmeric, red chilli and corriander powders.
• 8. Now add the drained channa dal. Mix well and stir-fry for five minutes on medium heat.
• 9. Fold in the cubed potatoes. Mix well and allow them to cook for 5 minutes.
• 10. Next add the chopped tomatoes and mix well. Cook on medium-high flame until softened.
• 11. Fold in the chopped spinach leaves, ambut chukka and fresh dill leaves. Mix thoroughly.
• 12. Add salt to taste and a cup of water. Mix well.
• 13. Cover and allow to pressure cook for upto 4 whistles. If you are cooking this in a pot, then cover the pot and allow to cook on medium-high flame for about 45 minutes or until this appears to be very mushy.
• 14. Remove from heat and mash well. A good way to do this is to mash from all sides to the center gradually.
• 15. Mix in 1/2 cup of water.
• 16. Remove from flame and serve hot with Brown rice pulao.

PAV BHAJI ON POTATO ROLLS

Steps:

• Make the bhaji (vegetables): In a small pot, combine the cauliflower, peas, and 3 cups water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook until the cauliflower is soft and fork-tender, 7 to 10 minutes. Thoroughly drain, then return the vegetables to the pot and use a potato masher or fork to lightly mash them (they should still be chunky, just more incorporated). Set aside.
• Peel the potatoes, put them in a bowl, and use the potato masher or fork to mash them (don't worry if there are still a few small lumps). Set aside.
• In a medium pan over medium-high heat, warm the oil. Once the oil begins to shimmer, swirl in the turmeric. Add the coriander, red chile powder, and tomatoes and cook until the tomatoes have started to soften, 3 to 4 minutes. Reduce the heat to low, add 2 tablespoons water and the green chile, and simmer for about 4 minutes, using a spoon or spatula to mash the tomatoes into a chunky sauce as they cook.
• Add the mashed potatoes, the cauliflower-pea mixture, the salt, and 1/4 cup water. Increase the heat to medium-low and cook until the mixture starts to resemble a thick stew, 5 to 7 minutes. Add more water, 1 tablespoon at a time, if it's looking too dry. Taste and adjust the salt if needed. Stir in the cilantro, turn off the heat, and transfer the bhaji to a bowl. Wipe out the pan.
• Make the pav: Split each bun in half and butter each side. Warm the pan you used for the bhaji over high heat and toast the buns in the pan, buttered-side down, until golden brown, about 1 minute.
• Assemble the pav bhaji: Evenly portion the bhaji on each bun half (like an open-faced sandwich) and top each with a tablespoon of diced onion plus a generous squeeze of lime juice. Serve with remaining onion and lime wedges alongside.

CHARISHMA'S BROWN RICE PULAO THE INDIAN STYLE (ENJOY WITH SUBRU

Steps:

• Heat oil in a pot.
• Add cloves, cinnamon, bay leaves and green cardamoms. Stir-fry for 20 to 30 seconds on medium heat.
• Add cumin seeds and allow to crackle on low-medium heat.
• Fold in the onions and stir-fry until browned.
• Add red chilli powder, salt, rice and water.
• Mix gently and bring to a boil.
• Once the rice comes to a boil, lower heat and allow to cook, partially covered, until all the water has evaporated.
• Serve hot with Sai Bhaji, dahi boondhi and Sindhi papads.
• Enjoy!

SUBRU UNCLE'S CHANNA MASALA(DELICIOUS CHICKPEA CURRY WE ALL LOVE

Steps:

• Soak the chickpeas overnight in a large pot in lots of water.
• The next day, throw out the water in which the chickpeas were soaked, wash them well, and then add fresh water to the pot.
• Bring to a boil.
• If the chickpeas were not soaked overnight in water, then it will be hard to bring them to a boil and to cook them soon. In that case, add the baking powder to the pot of chickpeas and water, and, then bring to a boil. The chickpeas will boil quickly with the addition of baking powder.
• Boil until the chickpeas are tender.
• Remove from heat and keep aside.
• Heat oil in a large pot on high flame.
• Once its hot, toss in the cumin seeds.
• Allow to crackle.
• Tear the bay leaves into 2 parts, add to the pot and saute for 10 seconds. {Chef's Tip: If the bay leaves are torn and then added to the pot, it brings out the aroma better}.
• Once they stop crackling, toss in the ginger, garlic, onions and green chilli.
• Stir-fry on medium flame until the raw smell of the ginger and garlic is gone and the onions are browned.
• Add turmeric, red chilli and corriander powders.
• Mix well and stir-fry for 5 minutes on medium flame.
• Then add the tomatoes, mix well and cook on medium flame for 5 minutes.
• Add 1/4 cup water, stir well and cook on high flame until the tomatoes are extremely softened.
• The consistency of the tomato mixture should be mushy and in simpler words, really soft.
• Add 3 tsps.
• of salt.
• Mix well.
• Add a little shy of 1/2 cup tamarind juice.
• Stir in garam masala powder.
• Mix well, then add the cooked chickpeas, 1 1/2 cups of water and about 1 1/4 cups of water in which the chickpeas were cooking.
• Mix well and boil on high flame for 10 minutes.
• Remove from heat, garnish with corriander leaves and serve hot with parathas/rice/rotis/white bead with yogurt on the side.

SUBRU UNCLE'S INDIAN EGG CURRY MY PICKY-EATER BRO, MANAV, LOVES!

Steps:

• Boil eggs in a pot alongwith plenty of water.
• Once the eggs have boiled, remove the water and allow the eggs to cool completely.
• Heat oil in a pot.
• When its hot, add fennel seeds and bay leaf.
• After 15 seconds, add ginger, garlic and the green chilli.
• Saute until the raw smell of ginger and garlic is gone.
• Add tomatoes and cook well until softened completely.
• Mix in salt.
• Now, very gently, add the halved boiled eggs.
• Mix the eggs carefully to coat with the masala.
• Garnish with corriander leaves and serve hot with chappatis (rotis/Indian flatbreads) or with bread or cooked long-grain Basmati rice.

PAV BHAJI

Steps:

• Heat the oil in a wok over medium heat. Saute garlic and green chile for 30 seconds, then stir in onions and ginger. Cook until onions are brown. Add tomatoes, and cook until pasty. Stir in cauliflower, cabbage, peas, carrots and potatoes. Season with pav bhaji masala. Cover, and cook for 15 minutes, stirring occasionally. Season with salt, and stir in lemon juice.
• Toast the dinner rolls, and spread lightly with butter. Serve garnished with chopped onion, green chile and cilantro.