Pakashastra

Pakashastra

Friday, September 25, 2009

Pav Bhaji



Ingredients:

Pav Buns - 12
Butter - 50gms
Chaat Masala - 1 tablespoon


For Bhaji:

Potatoes - 3 medium
Capsicum - 1/2 or 1 small
Cauliflower - 2 cups of florets
Carrots - 3 large
French Beans - 12
Green Peas - 1/2 cup
Tomatoes - 4
Green Chillis - 2
Onions - 2
Oil - 1 tablespoon
Butter - 2 tablespoons
Ginger Garlic paste - 1 teaspoon
Pav Bhaji Masala - 3 tablespoons
Turmeric Powder - 1/4 teaspoon
Red Chilli Powder - 2 teaspoons (adjust according to taste)
Sugar - 1 teaspoon
Salt to taste

For Serving:

Coriander Leaves, chopped - 1 cup
Onion Chopped - 1 to 2 cups
Lemon - 2, cut into quarters
Butter - 2 tablespoons



Method:
  1. Peel potatoes. 
  2. Wash cauliflower florets thoroughly.
  3. Cut potatoes, capsicum, carrots and french beans into pieces.
  4. Mince green chillis. Keep aside.
  5. Pressure cook these vegetables along along with green peas using little water.
  6. Meanwhile, boil tomatoes in water until the skin separates.
  7. Once cooled, peel the tomatoes and puree the tomatoes.
  8. Heat oil in a heavy bottomed pan.
  9. Add 1 tablespoon butter.
  10. When the butter melts, add minced green chillis. Saute for a minute.
  11. Add chopped onions. Saute for 2 minutes.
  12. Add ginger garlic paste. Mix well and saute until onion turns slightly brown.
  13. Now pour tomato puree. Mix well and cook until it thickens and comes together.

  14. Add the pressure cooked vegetables and mash them coarsely.

  15. Add turmeric powder, pav bhaji masala, red chilli powder, sugar and salt.
  16. Add some water(1 - 1 1/2 cups) and cook the bhaji for 10 minutes on low flame. You can add more or less water depending on the consistency of the bhaji you prefer.
  17. Now add 1 more tablespoons of butter and continue to cook on low flame. Turn off the heat or if you prefer to serve bhaji steaming hot, let it continue on low flame until you serve or re-heat when required.
  18. Slit the pav horizontally.
  19. Heat a griddle, drop a teaspoon of butter, sprinkle a pinch of chaat masala.
  20. Open the pav through the slit and roast it until golden brown.
  21. Now smear a little butter on top of the pav and roast lightly on top and bottom.
  22. Serve this pav hot with bhaji garnished with chopped onion, coriander leaves, lemon piece and a blob of butter.

1 comments:

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