Masala Paav

I am back home in Los Angeles. Oh how glad I am! While I liked Peoria (IL) where we had temporarily re-located, I missed all the conveniences of home, like walking to the stores ( Indian stores at a stones throw, it don't get better than this) , meeting friends, going to the park with S, going for a drive and cooking in a regular kitchen.

We are more or less settled in the new apartment, less... of furniture,that is. Just before our India trip, we donated all our furniture, save the bed. The apartment as of now is a blank canvas. I kept  the kitchen stuff as is, I am NOT parting with that! Moreover, in this new apartment, I have a stove [:(] as opposed to the gas in the previous apartment. Well, you win some and you lose some.

Now that I am back home, I feel like cooking and hunger pangs in the evening, on weekends, assert themselves. I crave Mumbai junk food. While I am wary of deep frying, I am not opposed to the array of other snacks that have been a part of growing up in Mumbai. One such snack is Masala Paav. 

Those who are fond of Paav - Bhaji (who isn't?) are familiar with Masala Paav. Masala paav is basically a paav with pav bhaji masala (sans the  potato, cauliflower and peas) stuffed in the middle. where paav-bhaji is filling, masala paav makes a not-so-stuffy snack.

I remember eating Masala paav at DP's (Durga Parmeshwari's - Matunga, Mumbai) opposite my college. A dwindling pocket money scenario made this snack all the more tempting. Specially in the monsoon season.

Sometimes I feel sunny weather is wasted on me. I LOVE rainy days. I like waking up and looking at overcast skies and hoping for rain. 

Heavy rains, masala paav and steaming cup of masala chai = Happiness!  Add a book in one hand, couldn't ask for more! 

 

I use these mini buns  for making Masala Paav, when I can get them easily at the store. Otherwise the regular Burger bun works fine too, except that the filling is sufficient for 4 burger buns.

You need:

4 Burger buns ( about 6 mini buns)

2 Tbs. Butter

For the filling / stuffing:

1 large Onion, finely chopped

2 large Tomatoes, chopped

1/2 Green Bell Pepper, finely chopped

2 fat cloves, Garlic

1/2 tsp. Red chili powder 

Pinch Turmeric

3/4 tsp Pav-bhaji masala ( I used Everest Brand)

2 Tbs. Oil or Butter

Salt to taste

2-3 tbs. Cilantro finely chopped

Heat oil/butter in a kadhai/ wok on med-high

Add onion and bell pepper and sauté till onion is transparent and the bell pepper is soft

Add the chopped garlic and sauté till the garlic turns golden brown and the raw smell disappears

Add the tomatoes and cook till they are are soft and mushy

Add the red chili powder ,turmeric salt

Mix well and cook for a minute

Now add the Paav-bhaji masala and mix well and cook till the mixture will comes together

The mixture should not be runny (from the juice of the tomatoes)

Add the cilantro and turn off the heat.

Heat a skillet and butter the buns on the inside and brush a bit of the butter on the top and bottom of the bun

lay the buns on the hot skillet and toast them to a light golden brown on the inside and just briefly on the outside

Scoop a portion of the filling onto the bottom bun and cover with the top. Press down lightly.Serve hot with lime wedges ( optional for those who want the extra tang)

*Verdict: These make a lovely evening snack but rather on the mild side and even little ones can try, as you can see. Next time I will try increasing the  paav-bhaji masala to 1 tsp. and red chili powder to 3/4 tsp. 

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Bell Pepper Poriyal

There is something about a meal which is so incomplete without  the usual vegetables! Not to mention the fact that I get peckish real quickly without  my veges.!  a far cry from the  time when I needed nothing but rice and daal/yogurt, I practically lived in carb heaven! 

Last week (when I started this post) the crisper was almost empty save for a lone carrot and some bell peppers. I was in no mood to step out to to the nearby grocery store to  get anything.... 

Dakshin once again came to my rescue!  I had an assortment of bell peppers and  the family did not want the usual varieties  of bell pepper subzi or the usual red bell pepper chutney.

Using yogurt to marinate peppers was a first for me as was trying Curry Powder. The flavors blend in very well and  make this one interesting side dish. The red bell peppers lend a very mild sweetish taste. It also is very simple to make and more importantly, does not take too much time ( that is  if you have some curry powder handy).

One thing to note is NEVER use sour yogurt, quite spoils the  whole thing.

So you need:

1 lb Sweet Peppers ( I used green and red)

2 tbsp. Plain Yogurt

2 tbs Water

Salt to taste

2 tsp. Curry powder (recipe below)

For Tempering:

3 tbs Oil

1 tsp Mustard seeds and Cumin seeds EACH

1/2 tsp Asafetida

a few curry leaves

Chop the peppers into 1/2 inch pieces. Place in a bowl, add the 2 tbsp. yogurt and smear over the pepper and set aside for about 10 mins.

Heat  3 t oil in a heavy pan, add mustard seeds, cumin seeds, asafetida and a few curry leaves.

When the mustard seeds sputter, add the chopped pepper, 2 tbs water and salt to taste. 

Cover the saucepan and cook till tender.

Sprinkle the curry powder, stir thoroughly and cook for a few mins.

Serve hot.

Curry Powder /  Podi

1 1/4 cups Coriander seeds

3/4 cup Chana Daal

1/2 cup Urad daal

3 tsp Oil

3/4 cup Red chiles

2 tsp Asafetida

Marble size Tamarind pulp

Salt to taste

 

In a heavy sauce pan Dry roast corander seeds, chana daal and Urad daal fro about 5 mins.

heat 3 t oil in a heavy pan/ skillet, add red chiles and  saute for 2-3 mins

Place all ingredients in an electric blender including asafetida powder, tamarind pulp and salt. Blend to a fine powder.

Store in an airtight container and use as required

*I did not use tamarind pulp, instead used whole tamarind making sure there were no strands or seeds before I ground the whole mix to a fine powder in the coffee mill.

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