Street Food From Maharashtra: Pav Bhaji

Hello There..!

How are you doing?? It’s been over four months since I have stopped eating any kind of street food or take outs. And last week I was craving for some Pav-Bhaji. So I asked my mom to cook some for me. Also my best friend, Sneh has recently shifted to another country with her husband and was asking for the recipe. So I had the perfect excuse. It’s a Maharashtrian dish, delicious thick Vegetable Curry (Bhaji) with some soft bread (Pav). I hope you enjoy.

Ingredients :

  • 2 green finely cut chilies
  • 1 carrot (Julian cut)
  • 4 medium sized potato (half boiled and roughly mashed)
  • 4 small sized eggplants (half boiled and peeled and roughly chopped)
  • 200 gm peas (half boiled)
  • 1 capsicum (Julian cut)
  • 100 gm cauliflower or cabbage (Julian cut)
  • 3 medium sized onion (Julian cut)
  • 3 medium sized tomato (Julian cut)
  • 1 Tbsp ginger garlic paste
  • 2 Finely chopped green chili
  • 1 Tsp Kasuri methi
  • 3 Tsp pav bhaji masala
  • ½ Tsp turmeric
  • 2 Tsp Kashmiri red chili powder
  • ½ Tsp cumin powder
  • ½ Tsp coriander powder
  • fresh coriander for garnishing
  • Oil
  • Butter
  • Salt to taste


Now Let’s get to cooking, shall we!??

How To :

Now there are two main parts in making the Bhaji. First is veggie mash and second is the curry base.

Veggie Mash

  • Half boil Potatoes and Eggplants and Peas separately.
  • Make Paste of Garlic and Ginger
  • Saute Capsicum on high heat for a couple of minutes.
  • Add finely chopped green chili. Keep stirring it.
  • Add cauliflower/ Cabbage.
  • Keep stirring it on medium flame.
  • Add half of the ginger garlic paste and crush Kasuri methi with your hands and sprinkle it and again, Stir.
  • Now you can add 1 tbsp Butter.
  • Mix everything well.
  • Add 1 tsp pav-bhaji masala.
  • Mix it all up and keep stirring it for a couple of minutes.
  • Almost done with the mash. Now add potato & eggplant (Don’t forget to get rid of the skin of both of them).
  • Mash it all up in the pan and keep stirring and mashing for 6-7 more Mins.
  • Add little more butter if needed (DO NOT ADD WATER).
  • Take it out in another bowl and put it aside.

Curry Base

  • You can use thick bottom tawa. We used the same Kadhai cause it had all the flavors of vegetables in it.
  • Now add 2 tsp oil with some butter.
  • Add rest of the ginger garlic paste (Stir it for 10 seconds).
  • Add onion and saute it till soft and transparent.
  • Add rest of pav-bhaji masala with all the dry spices and stir well.
  • After 2-3 minutes add crushed tomato and mash it up in the pan.
  • Keep stirring it till you see oil on the edges.
  • Add the vegetable mash and mix it all up.
  • Mash it for 5 more mins.
  • Add red chili powder (Kashmiri Mirch is recommended) & salt to taste and mix well.
  • Now you can go ahead and add water (1 ½ cup). Don’t add too much cause it will get too runny and won’t taste that good.
  • Let it simmer on low heat for 6-8 minutes.
  • Add a dollop of butter and finely chopped coriander.
  • Shallow fry the bread on tawa with (or without, totally depends on you) some butter. You may sprinkle some chili powder on butter to make it spicier if you want.

I know I have used ‘stirring’ word way too many time. Sorry.! But the taste is worth all the hard work. Usually, street vendors have the Curry base and Veggie Mash ready and they mix curry base and veggie mash on big frying pan on a stove with crazy high flame and serve with some raw onion and lemon slice and of course the spicy Pav. I hope you enjoyed the post. Let me know if you make this dish. I would love to see the end results.

Take care. Loads of Love. ❤

P.S. I was editing this post last night and had it again. 😀

(All the Photos are taken from my phone and without any effects)



Quick Evening Snack Story (Lunch+Dinner = Linner!.? IDK.!)

Hello There.! How are you doing? Had a good day I hope.!  I have a story for you I hope you enjoy it.

One Day I was really hungry and it was past the tea time and an hour or two before dinner time so I decided to cook up something quick and easy and yummy for me to gobble down and calm my dinosaur-noise-making-tummy.

So I decided to make some yumm yumm Egg Bhurji for which I got

  • oil
  • 1 egg
  • 1 medium size Onion and I chopped it finely.
  • and 1 tomato I chopped it nice and small as well
  • also salt to taste
  • then got my spice box which had red chilly powder, Turmeric powder which I needed to add.
  • of course garam masala powder
  • plus some mint, coriander, spring onion(only if you have it at hand)


  • I got my pan and added some oil
  • Then I added the onion and Saute it till it was lovely golden brown
  • then added the red chilly powder(depending on how hot can you eat) and pinch of turmeric powder and garam masala powder
  • When it was cooked perfectly I added the tomato and let it cook
  • As the masala was done I cracked egg in and mixed it and let it cook for like 2 mins more.


And Voila. Done.! I then garnished it with spring onion and ate it all up with some lovely bread.

The End!

#blogging, #evening, #favorite, #food, #food-blogs, #indian-cuisine, #wordpress-blogs

Mango drinks(at least one of them is!)

Hello there! How are you doing?? Having a good day? So in today’s post I’ll share two versions of mango that I love and enjoy the most in summer.

Aam Panna

Aam Panna:


  • Raw mango 250 grm
  • Jaggery (add double of the raw mango pulp we’ll get after boiling it) 100 gr,
  • Roasted cumin powder 1/2 tspn
  • salt to taste
  • Rock salt tiny pinch
  • water

How To:

  • wash the mangoes and cut the top part and boil them till it softens
  • separate the pulp in a bowl
  • now add jaggery, roasted cumin powder, salt. rock salt and mix everything well
  • take a spoonful for a glass cold add water in that and stir well
  • you can add some roasted cumin powder and tiny mint leaves and enjoy!



  • Mango 2 big size
  • Sugar 3 tablespoon(still depends on the taste you prefer)
  • Water/Milk (it’s optional)

How to:

  • Peel and dice the mango in medium size cubs.
  • add all the ingridients in food processor and blend
  • put in refrigerator for at least half an hour.
  • Serve it wit puri (Not my photo) or chapati.

Hope you enjoy. Wish you all lovelies a great day. Loads of love. Take care of yourselves.

TUDles..! ❤ ❤ <3..!!

Happy Mother’s Day.. ! <3

Clicked this right after buying them from flower shop.
The Women’s Board celebrated Mother’s Day in Church. They gave roses to all Mothers.!
Meat(Mutton) Masala Curry
Raita =)
Happy Mother’s Day
One more Photo in Church

Dahi Vada Chaat Recipe

Hello there! It’s finally here. The recipe.! Sorry it took quite long. But now I’ve done it. If you try it do share with me.


  • Phudina leaves (Mint) 100g
  • 50g coriender
  • 3 green chilly
  • salt
  • lemon juice
  • water


mix all the ingredients in food processor and add in little water and make a nice paste. if you need more water than add it but don’t let the chutney get too watery.(Or it won’t taste that good)


  • 100 g khajoor (Dates)
  • 100 g amli (Tamarind)
  • Gud (Jaggery, If you don’t find it where you live, use brown sugar or muscovado sugar)
  • salt
  • water
  • coriander seed powder
  • cumin seed powder
  • 1 pinch red chilli powder


  • Take two bowls put in the dates and tamarind in each soak it in hot water for an hour and half.
  • Take out the seeds.
  • Put Dates, Tamarind, Jaggery, water in food processor and make a paste.
  • Now Tamarind has fibers so you’ll have to seperate the paste with a muslin cloth/fabric.
  • Add little water to the paste.
  • Now add in salt, red chili powder, coriander seed powder, cumin seed powder to your taste. And mix well.


  • Yogurt/curd – 500 gm
  • salt to taste
  • sugar 2  table sp.


Beat the curd. Add salt and sugar. And mix it.

Now put both the chutney and yogurt mixture in refrigerator.


  • urad dal(Split Black gram) -250 g
  • oil for frying
  • salt to taste
  • green chilly 2 to 3 seed
  • 500ml Warm water/buttermilk(to soak the vadas in)
  • ghee(purified butter)/oil -1/2  tea sp. for tadka(tempering)
  • cumin ¼  tea sp.
  • chat masala
  • red chilly powder
  • roasted cumin powder
  • Coriander leaves


  • Soak udad dal over night, & drain water.
  • add salt & chopped green chilly and make smooth paste in food processor.
  • Now transfer it into a bowl and beat it well for like 15-20 mins.(Let the air get in the mixture)
  • make small sized balls, deep fry them on medium flame until they’re light brown.
  • Take them out and soak them in warm water or butter milk for 10 mins.
  • After 10 mins squeeze the water out and put them in a plates in which you gonna serve.
  • Tempering:
    1. Take a pan and add ghee/oil.
    2. Add the cumin seeds let it crackle.
  • Poor the tadka on vadas.
  • now add in the fudina & khjoor amli chutney, yogurt mixture, chat masala, roasted cumin powder, red chilly powder and Coriander leaves

Ok, It does seem complex and long recipe. But you can always use the chutneys with other chats as well. And the taste is worth the effort.

Dahi vada


Hey there!

How are you doing? Hope you are having nice day there. So my internet was down and I hated posting from phone because it takes ages. So finally I’m here with a post on my Saturday dinner.

Dahi vada is south Indian chaat dish in which deep fried vadas are soaked in water and later served with thick dahi, different kind of chatnis, chili powder, chat powder,etc. It tastes yummy.

I’ll make a post on detailed recipe about it. For now I just have this quick post.

Loads of love, take good care of yourselves.


Sunday Special Side-dish!! (does it make sense!!??)

Kela Raita

This one is my Baa’s(my grandmother on my mother’s side) recipe.
We used to have it every Sunday with any meat curry or Biryani. (A secret, I used to sometimes sneak in when everyone was sleeping and would make myself some of it and have it when I was a kid) It’s really easy.


  1. 150 gram curd or yogurt (whatever you call it)
  2. Sugar  (depending on your how sweet you like it)
  3. Mustard seeds freshly crushed
  4. 1 least spicy kind of chilli chopped (take out the seeds)
  5. Coriander or parsley for garnish.


  1. Take a bowl add in yogurt, sugar, chilli and crushed mustard seeds and mix it well.
  2. Now add the chopped banana.
  3. Put it in refrigerator for at least half an hour.
  4. Add in some coriander on top before you serve and enjoy.

Tip: add in a table spoon of sour cream or regular cream and mix well before you put it in refrigerator. It’ll taste real good.(skip if you’re on strict diet, unlike me, hehe)

Loads of love, Take good care of yourselves.

TUDles..! ❤ ❤ ❤


Hey there!
Did you know that nutmeg can have hallucinating effect on you if consumed too much.

I just love the aroma you get when you grate it fresh. Once I made simple vanilla cake but thn at the end I added little freshly grated nutmeg and thn added some chopped walnut. Best cake ever. Trust me. I love those spices which works great with sweet and savoury dishes. And nutmeg is one of them.

Are you wondering why I’m saying all this?  Because I just wanted to share this photo and of course my love for spices as well. wpid-20150404_152543-01.jpegWhat’s your favorite spice? (I can’t chose one because I love them all, and kind of need them all)

Have fun there. Loads of love. Take good care of yourselves.

TUDles..! ❤❤❤