Monday, January 16, 2012

Bhaaji for Pav

Paav Bhaaji is our favorite dinner and I am sure to make it frequently. Whenever you have lots of veggies left over in your fridge then its time for some nice hot Paav Bhaaji. You can just about put in any veggies you have for the bhaaji. But be sure that you have potato, tomato and onion. And the best is it is so easy and fast to make.



Serves 4
Ingredients Required:
Medium Sized Potato - 3 (peeled and chopped into medium pieces)
Peas - 1/2 cup
Carrot - 2 (peeled and chopped into medium pieces)
Cauliflower - 1 cup
Capsicum - 1 (Chopped into medium pieces)
Beans - 10 (Chopped into medium pieces)
Medium Sized Tomato - 3 (Finely chopped)
Medium Sized Onion - 1 (Finely chopped)
Green Chilly Chopped -2
Ginger Paste - 1 Tsp
Garlic Chopped - 3
Cumin - 1 tsp
Fennel - 1 tsp
Red Chilly Powder - 1/2 Tsp
Turmeric Powder - 1/2 Tsp
Coriander Powder - 1 Tbl.sp
Dry Mango Powder - 1 Tsp
Dry Methi/Kasoori Methi leaves - 1 tsp
Garam Masala / Pav Bhaaji Masala - 1 Tbl.sp
Salt to taste
Oil - 3 Tbl.sp
Red Food Color - 1/2 tsp
Paav - 8
Butter - 2 Tbl.sp
For Garnishing:
Chopped Cilantro
Chopped Onion
Lemon Juice

How to Make?
Take all the chopped vegetables in a vessel, add green chillies, water till the rim and pressure cook for upto 3 whistles so the vegetables are well cooked.
Heat some oil in a pan, add cumin seeds and fennel seeds.
Add the ginger paste, finely chopped garlic and onion. Saute till the onions are cooked.
Add the tomatoes and saute for few minutes.
Add all the masala powder along with salt. Add some water so the mixture does not burn.
Close the pan and cook on low heat from 5 - 8 minutes, till the flavours blend in.
Now take add the cooked vegetables and peas. Mash well with a masher.
Mix well and crush the dry methi leaves between you palms and add them to the bhaaji.
If you need a red color as we get in the fast food joints, add a little food color and mix well.
Close the pan and allow to cook for 5 - 8 minutes on low heat. Add water if required.
Garnish with chopped cilantro and a slice of butter.


To Serve:
Take the paav, spread some butter on both sides and slightly toast on a pan till light brown in color.
Serve with the Bhaaji (with some butter on top) along the sides along with a wedge of lemon and chopped onion.


Notes:
Food Color is optional and is added only for the color and not for the flavor.

Sending this to Anusha's Street Food event.

1 comment:

  1. wow!!so delicious!!Love this spicy appearance...Thanks a lot for participating with event-Hot & spicy treats...
    Midweek Fiesta
    Decorating Challenge-Royal Icing
    Hot & Spicy Treats-Curry/Stew

    ReplyDelete