Friday, January 31, 2014

Pavbhaji In Slow Cooker

Pav-Bhaji is one of the most popular street food from India. It is fun to watch street side vendors preparing bhaji on big flat griddles.

Apart from being yummy, Pavbhaji is perfect way to hide healthy food in kid's meal. My grand kids easily eat homemade eggless bun bread with bhaji (mashed mix-vegetable with spices) and they never complain about vegetables in bhaji. Lately they have been putting bhaji in between two buns and call it bhaji burger !

Talking about sneaking-in vegetables in kids diet, my daughter highly recommends this book called "Sneaky Chef"  by Missy Chase Lapine with tons of recipes and idea about how to sneak-in vegetables in kid's favorite meals. You can purchase is from here on Amazon. All the recipes in the book are not suited for vegetarian/vegans but it is great resource with full of sneaky ideas for picky eaters.

Talking about getting kids and entire family to eat healthy, you can also try this meal planning service called Healthy Kids Inc. Meal Planner . It is meal planning service for entire family and not just for kids. You can choose service for 3 , 6 or 12 months and first 7 days are free. Great "How To Videos" , easy to plan meal and grocery list makes it great resource.

Back to the recipe for pav-bhaji which is made effortlessly using slow-cooker.


Cook time 3- 4 hours
Serving for 7 to 8  people


1. 1 1/2 pound cauliflower
2. 1 pound potato
3. 1 cup carrot
4. 1 cup frozen green peas
5. 2 tbsp nicely cut green bell paper
6. 2 tsp red chili powder
7. 1/2 tsp turmeric powder
8. coriander powder
9. salt to taste
10. 2.1/2 tsp Pav Bhaji Masala ( easily available in Indian grocery store  )
11.1 tsp ginger paste
12. 2 to 3  tbsp. tomato puree
13. 1 tbsp oil
14. 2 cup water
15.cilantro for garnish

For Gravy

1. 2 onion
2. 3 tomato
3. 3 to 5 clove garlic
4. 5 tbsp oil
5.  pinch salt

Some of the spices mentioned above are traditional Indian spices and are easily available in any Indian Grocery store. You can also purchase this Indian Spices Starter Kit  from Amazon which includes all the listed spices and many more without worrying about significant investment.

1.Wash cauliflower, potato, carrot and cut in small cubes.
2. Put vegetables in slow cooker bowl. Add 2 cup water, cover slow cooker and it set on high.
3. Chop Onion and garlic very nicely in a chopper. Chop tomato separately.
4. In a microwave safe bowl combine 5 tbsp oil, chopped onion and garlic and pinch of salt.Mix it well and cook for 10 minute in a microwave. (You do not have to do this step in microwave. But I prefer the browning process that happens in microwave which is similar to stove top. Alternately you could also use Slow Cooker with Stove-Top Browning)
6. Now add tomato paste and mix it well. Again cook for 10 minutes and add it to the slow-cooker.
7.In a small bowl combine ginger paste, red chili powder, turmeric powder, coriander powder and soak them in 2 tbsp water. Keep it aside.
8.After about 3 hours and 30 minute, vegetables should be done. Mesh vegetables well. Add soaked spices, pavbhaji masala, nicely cut bell pepper, frozen green peas, tomato pure  and  1 tbsp oil. Mix it well cover it for 15 minute.
9.After 15 minute transfer in a serving bowl and garnish with cilantro.

 Bhaji is ready to be eaten with butter roasted pav ( bun ) bread, onion and lime.

If you like what you are reading, follow us on Facebook, Twitter , Pintrest or Google+.

This is the book I mentioned earlier in the post. My daughter uses many ideas from this book to sneak-in more vegetables in kid's diet.

Sunday, January 19, 2014

Vegetable Soup With Pasta and Garbanzo Beans Using Slow Cooker

Its winter time here in Austin and lately its been much more cooler than usual. We have been craving something warm and soothing. This is simple soup recipe using slow-cooker. I put all the ingredients in the slow-cooker in the later afternoon and by the dinner time, warm soup was ready without me looking at it even once !
vegetable pasta soup

Preparation Time: 10 minute
Cook Time: 1 hour 45 minutes
Serves: 5 people


1. 2 cup red tomato cut in small cubes
2. 1/2 cup nicely cut carrot
3. 1/3 cup onion cut in small pieces
4. 1tbsp bell pepper cut in small pieces ( capsicum )
5. 1 clove nicely chopped garlic
6. 1tbsp cut parsley
7. 1tbsp cilantro ( coriander leaves )
8. 1/2tsp black pepper powder
9. 2 pinch oregano
10. salt to taste
11. 1/3 cup uncooked pasta (macaroni will be better)
12. 1/2 cup can ( cooked ) garbanzo beans

13. 3tsp olive oil
14  3 cup hot water


1.In a microwave safe bowl combine onion, garlic, cilantro, parsley, oil and pinch of salt
2.Mix it well and cook for a 2 minutes until raw smell of onion and garlic is gone.
3.In slow cooker bowl combine tomato, carrot, garbanzo beans, onion gravy prepared in step 1 and 2., salt spices and water.
4,Mix it well. Cover slow cooker and set on high.
5. After 1 hour, add pasta and bell pepper.
6. Cover it and let it cook for another 45 minutes  or so until pasta is done.

Transfer in a serving bowl and sprinkle with parsley. We enjoyed this hearty soup with home made hot garlic bread. (Recipe to follow soon).

Did you like this one pot meal? Try this quick Vegetable Penne Pasta recipe or slow cooker Sprout Pulav Recipe.

If you like what you are reading, follow us on FacebookTwitter Pinterest or Google+.

Sending this entry to no croutons required challenge
Sending this entry to slow-cooker challenge:soup

Monday, January 13, 2014

Sweet/Sakkarai Pongal Using Slow Cooker

When  my daughter moved to Bangalore - the IT Capital of India, she was living as a paying guest and she got to try many South Indian dishes. She and her housemates many times got invited to weddings or house warming parties where she got to try south Indian food in a traditional way in banana leaf. Since then she has acquired taste for south Indian food and she has tried to made many dishes. One of her favorite dish is sweet pongal or sakkarai pongal. On occasion of Makarsankranti/Uttarayan and pongal, here is recipe for sweet pongal using slow-cooker/crockpot.
sakkarai pongal

Preparation time: 5 minute (Not including soaking time)
Cook time: 2 and 1/2 hours
Serves: 4  to 5 people (as a side dish)

1. 1/4 cup rice
2. 1/4 cup yellow moong dal
3. 1 cup very small pieces jaggari
4. 1 cup hot milk, 1 cup hot water
5. 3tbsp ghee (Make Ghee in slow cooker/crockpot)
6. 2tbsp raisin
7  Pieces of 10 to 15 cashew nuts
8. 1/2tsp cardamom powder

1. Wash dal and soak at least 6 hours.
2. Wash rice and soak for 4 hours separately from moong dal.
3. Drain water in the dal and rice.
4. Combine dal, rice and jaggari in the slow cooker.
5. Add hot milk and water. Mix it well.
6. Cover slow cooker. Set on high.
7. After 2 and 1/2 hours pongal will be ready.
8. Transafer in a serving bowl
9. Now in a small sauce pan take 3 tbsp ghee. Put it on stove top and fry raisin and cashew nut. Add them in pongal and it is ready to serve.

Did you like this recipe? Try this other vegetarian slow-cooker recipes.

If you like what you are reading, follow us on FacebookTwitter Pinterest or Google+.

Sending this recipe to Kid's delight - Cooking with whole grains happening at My Cooking Journey and to Srivalli's Page.
Sending this recipe to Healthy Diet Event - Cooking with Whole Grain @ Priya's Page
and WTML @Gayatri's CookSpot
Related Posts Plugin for WordPress, Blogger...