MUMBAI STYLE QEEMA PAV / BHUNA QEEMA / MUTTON MINCE SERVED WITH PAV BREAD

 Here is the recipe of Mumbai style Keema Pav. The scrumptious mutton mince is served with soft pillowy pav that is lightly toasted with butter. Top it with tangy onion slices and enjoy the delectable preparation.

Ingredients:
Pav breads --- as needed
Some butter for pav bread
Keema / mutton mince -- 500 gms
Onions --- 3-4 (about 2 cups sliced)
Green peas ---- handful
Tomato Puree -- 1 tbsp
Tomatoes ----- 2
Oil ----------- 1/4 cup
Green chillies --- 2-3
Ginger ------------ 1 tbsp (grated or crushed)
Garlic ------------- 1 tbsp (minced or crushed)
Salt ---------------- to taste
Turmeric powder ----- 1/2 tsp
Cumin powder --- 1 tsp
Coriander powder -- 1 tsp
Red chilli powder ---- 1/2 tsp
Kasoori methi ---- 1 tbsp
Garam masala powder----- 1 tsp

Method:

1. Heat oil in a pan. Add the sliced onions.

2. Saute them until golden brown.

3. Add the green chillies, ginger, garlic and tomatoes.

4. Add 1 cup water and cook until the onions and tomatoes are soft..

5. Now add the mutton mince and saute.

6. Continue stirring and cooking until the colour turns brown. While sauteeing add water little by little whenever required.

7. Add the salt, green peas, kasoori methi and spice powders.

8. Simmer to cook until done. Adjust the consistency as you like and add water accordingly.

9. Heat the pav breads with butter. Serve with the cooked qeema.

Watch the video

This recipe is for A-Z challenge - Season 2 

Season 1 - We have completed the first season making the recipes alphabetically with ingredients with English names. ( eg. A - Apple, Artichoke, Asparagus ..)

Season 2 - We decided to make the recipes alphabetically with Hindi names. ( A - Anar, Adrak Aloo ... )

This month the Alphabet is Q

Recipe List of A-Z Challenge (Season 2)

A - Adraki Aloo  (Baby Potatoes with ginger and spice powders)

B - Begun Bhaja  ( Bengali style fried Brinjals)

C - Chukandar Ke Parathe  (Stuffed Beetroot Parathas)

D - Farali Dahi Chawal ( Barnyard Millet Curd Rice / Samak ke Dahi Chawal )

E - Elaichi Cup Cakes ( Cardamom flavoured cup cakes )

F - False ke Biscuits ( Lemon Currant Cookies )

G - Gud Wale Pohe (Sweet Flattened Rice Flakes with jaggery)

H - Hare Dhaniye ki Sabzi ( Fresh Coriander stir fry )

I - Imli Gosht ( Hyderabadi style tangy Mutton Curry)

J - Jowar ke Phulke (Sorghum Flour Flatbreads)

K - Karele ki Bhurji ( Diced Bitter Gourd Stir fry)

L - Lehsun Ka Achar ( Garlic Pickle)

M - Moong Dal with Sarson ka Saag ( Moong dal with Mustard Greens)

N - Neembu Gud ki Shikanji (Indian summer drink with herbs and spices)

O - Oal / Jimikand Ka Keema ( yam mince curry)

P - Kadai Paneer ( Paneer / Cottage cheese curry )

Q - Qeema Pav (Mutton Mince served with Pav Bread)

R - Rajma Dhoklas (fusion dhoklas with rajma)

S - Semolina Vadas ( Sooji ke vade )

T - Tendli Bhat ( Ivy Gourd Pilaf )

U - Urad Dal Palak (Black lentils cooked with spinach)

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DHUSKA / DHOOSKA / DUSHKA

Dhuska is a popular snack from Bihar and Jharkhand regions of India. During festive days it is prepared for breakfast. Rice and chana dal are soaked and ground into a thick batter to which green peas, finely chopped green chillies, coriander leaves, turmeric powder and salt are added. Little portion of the batter is dropped into the hot oil and deep fried. Traditionally these are fried in mustard oil. Dhuska can be served with ghughni, potato curry or even meat dishes.

Ingredients:
Rice ............. 1 cup
Chana dal ..... 1/2 cup
Green peas .... 2 tbsps
Green chillies .. 1-2
Coriander leaves .. 1 tbsp
Turmeric powder .. 1/4 tsp
Salt ................ to taste
Oil ............... to fry

Method:

Soak the rice and chana dal for 4-5 hours.

Grind into a smooth batter adding water as needed.

Add green peas, finely chopped green chillies, coriander leaves, turmeric and salt to taste.

Mix it well.

Heat oil in a pan. Pour ladleful of batter into the hot oil.

Fry evenly on both sides.

Remove on a kitchen paper tissue.

Serve with any curry, pickle, chutney or meat dishes.

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DAHI VADA KULFI

If you have some leftover dahi vadas from a party you can give them a makeover and serve in some innovative way. I have lightly mashed the vadas and set them in kulfi moulds. Place them in the freezer until they are firm and easy to unmould. You don't have to completely freeze them to a solid form like a kulfi. Garnish and serve.

Ingredients:

Dahi Vadas .... 2

Yogurt ...........  4-5 tbsps

Sweet Tamarind chutney ... 2-3 tbsps

Thin sev .................. for garnishing

Salt .................... to taste

Mint leaves ....... for garnishing

Pomegranate seeds ... 2 tbsps

Red chilli powder .. 2 pinches

Chaat masala ... as needed

Ice cream sticks .. as needed

Method:

1. Take the left over dahi vadas and mash them lightly.

2. Spoon the mixture into kulfi mould. 

3. Cover the mould with a foil paper and insert a stick. Place them in the freezer for about one hour or until the mixture is set.

4. Remove it on a serving plate. Whisk the yogurt with little salt and spoon it on top. Garnish it with sweet tamarind chutney, pomegranate seeds, mint leaves. Sprinkle some fine sev, red chilli powder and chaat powder. 

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APPLE PAKORA CHAAT

I was participating in some event where we had to try out innovative recipes with apples. I tried out this pakora chaat with thin apple roundels. It was so delicious. I am definitely  going to make and serve this in my next party.

Ingredients:

Apple ............ 1

Besan/gram flour .... ½ cup

Red chilli powder .... 2 pinches

Cumin powder ....... ¼ tsp

Baking soda .......... 1 pinch

Ajwain/carom seeds ... 1/8 tsp

Salt ............... to taste

Chaat masala .... ½ tsp

Yogurt ............... ½ cup

Boiled potato ... 1 (cut into small pieces)

Sev ................ 2-3 tbsps

Onions ........... 2 tbsps (finely chopped)

Coriander leaves .. for garnishing

Sweet tamarind chutney .... 2-3 tbsps

Mint and coriander chutney ... 2-3 tbsps

Oil .... to fry the pakoras

Method:

1.       Wash and wipe the apple. Cut into thin roundels. Sprinkle a little salt, red chilli powder and cumin powder.

2.       Mix the gram flour to a thick batter adding as much water as needed,  little salt, a pinch of baking soda and ajwain.

3.       Heat oil in a pan. Dip the apple slices in the batter and deep fry them. Drain them on a kitchen tissue.

4.       Whisk the yogurt with little salt.

5.       Place the fried apple pakoras on a serving platter. Place the boiled potato pieces on them and spoon the yogurt, sweet chutney and mint chutney.

6.       Sprinkle the chaat masala powder and red chilli powder if you like it.. Garnish with sev and coriander leaves.

7.       Serve immediately.

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BHUTTE KA KEES / GRATED CORN SNACK

This is a very famous street food of Indore.(Madhya Pradesh) Unlike other chaats and street foods this is a very healthy one. Grated corn is simmered in milk and then tempered with other ingredients to add the flavours. Hence this is also served as a breakfast in Indore. 

Ingredients:

Corn kernels ... 2 cups

Milk ............ 1/4 cup

Green chillies .. 1-2 (as per your taste)

Ginger ............... 1 tsp (grated)

Coriander leaves .. handful

Fresh coconut .... 2-3 tbsps (grated)

Lemon juice ... 1 tbsp

Oil or ghee ... 2 tbsps

 For tempering:

Cumin seeds .. 1/2 tsp

Mustard seeds .. 1/4 tsp

Asafoetida ...... 1 pinch

Method:

1. Grind the corn coarsely. Set aside.

2. Heat oil or ghee in a sauce pan and add the tempering ingredients.

3. When they crackle add the green chillies and ginger. Saute a little.

4. Add the corn and turmeric powder

5. Saute until the colour changes.

6. Add the milk and simmer. Cook until the milk is evaporated.

7. Add salt and mix well until the mixture is thick enough.

8. Squeeze the lemon juice and mix.

Garnish with grated coconut and coriander leave

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Corn Chaat

Corn and Potato Cutlets

PUNUGULU / PUNUKULU / RICE AND LENTIL FRITTERS / COCKTAIL FRITTERS

Punugulu or punukulu is a street food from Andhra Pradesh . Small bite size fritters usually made from the left over idli / dosa batter. They can also be made from plain urad or moong dal batter. There is no particular recipe that you have to follow for this. These can be made plain or with the addition of anything you prefer like finely chopped onion, ginger, garlic, green chillies, coriander leaves, crushed cumin seeds, asafoetida. etc etc.. choice is yours.. I have made them with moong dal and rice batter and served with spicy coconut chilli chutney.

To make perfect and crispy punugulu make sure the batter is not too thin. If you are using left over batter and need to thicken it just add a spoonful of rice flour / urad dal powder or ground poha. If the batter is thin they tend to soak oil and if it is too thick they become hard.

Ingredients:
Moong dal ......... 1/2 cup
Rice .................. 1/4 cup
 Ginger .............. 1 tsp
Garlic ............... 1 tsp
Asafoetida ........ 1 pinch
Crushed cumin seeds .. 1 tsp
Balking powder .... 1/4 tsp
Salt ............. to taste
Oil .......... for frying.

For the chutney:
Grated coconut ... 1/2 cup
Dry red chillies .. 2-3 ( as per your liking)
Garlic ............... 1 tsp
Salt ................ to taste
Mustard seeds ... 1 tsp (for tempering)
Oil ..... 2 tsps (for tempering)
Prepare the chutney by grinding all the ingredients to a smooth paste and add the mustard seed tempering.

Method:
1. Soak the rice and dal separately for 4-5 hours.
2. Grind to a smooth batter adding little water. Mix both the batters together. Let it ferment for 5-6 hours. But if you are using only urad dal or moong dal you need not ferment. It can be fried right away like vadas.
3. When you are ready to fry add the salt, asafoetida, baking powder and crushed cumin seeds. ( and anything else you want to add)
4. Mix the batter well using your hand or a spoon for few minutes. This will make it light and fluffy.
5. meanwhile keep the oil for heating.
6. Drop small quantity of flour to make the fritters.
Serve hot with any chutney you like.

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CHOLA DHABALA / CHANA BREAD CHAAT / SINDHI STREET FOOD

Chola Dhabala is a very popular Sindhi street food. Tangy chickpea curry is served on bread slices topped with onion kachumbar, mint coriander chutney and thin sev. Some like to add boiled potatoes too. This can be relished during any time of the day. It is quite filling and I prefer it for brunch or dinner. These days various ready masalas like chana masala and chaat masalas are available easily but our mothers and grand mothers used only home ground basic spices. The curry is made with lot of gravy which is nice and tangy.The bread slices are well soaked in it and the chickpeas are spooned on the soaked slices followed by other garnishings.

Ingredients:
Chana / chickpeas .... 1 cup (soaked overnight)
Onion ................... 1 cup (sliced)
Tomato ............. 1 medium
Green chillies ... 1-2
Ginger ............ 1 tsp (grated)
Garlic ............ 1 tsp (crushed)
Tamarind juice ... 2-3 tbsps
Coriander powder .. 1 tsp
Cumin powder ...... 1 tsp
Garam masala ......... 1/2 tsp
Turmeric powder .... 1/4 tsp
Red chilli powder ... 1/4 tsp
Salt ................... to taste
Sliced bread or Pav bread .. as needed
Sev ............ for garnishing.
Mint coriander chutney ........... as needed for topping
Onion kachumbar ........... for garnishing. (soak the sliced onion in water and salt.. squeeze out and add lime juice or vinegar)
oil... 2-3 tbsps

Method:
1. Heat oil in a pan and fry the sliced onions until golden brown.
2. Add the tomato, green chillies, ginger and garlic. Saute until the tomato gets cooked.
3. Add some water and simmer. Allow it to cool and blend it using hand blender.
4. Boil the chana in a pressure cooker adding a little salt.
5. Add the boiled chana to the onion gravy. Add the mentioned spice powders, salt and tamarind.
6. Add about 3 cups water and chopped coriander leaves. Simmer for a minute or two until done.

To Serve:
Place a sliced bread or pav bread in a plate. Pour the chana and gravy over it.
Spoon some mint chutney and onion kachumar.
Sprinkle sev, bhuna jeera powder on top. If you like it spicy you can also sprinkle a little red chilli powder. Finally garnish with some chopped coriander leaves.
Some people also like to add boiled potatoes in the curry. 

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