Here's presenting delicious pav bhaji.. it is finger licking good, after eating this my husband rates this dish as 4.5 out of 5, let me point out getting 4.5 on a dish from my husband is as good as getting this rating from Gordon Ramsay ;)
Ingredients:
- Ready made pav
- Cauliflower - 1 small
- Potatoes - 2
- Green peas - 1 small cup
- Carrot - 1
- Capsicum - 1
- Onions finely chopped - 3
- Tomatoes - 3
- Green chilies - 3
- Lemon Juice - 1 tbsp
- Ginger garlic paste - 1 tbsp
- Everest pav bhaji masala - 2 tbsp
- Red chili powder - 1 tbsp (optional)
- Red food colour- generous pinch (optional)
- Chopped coriander for garnish
- Salt
- Oil
- Butter
Method:
- Wash, clean and chop cauliflower, potatoes, carrot and capsicum. Pressure cook these vegetables along with green peas, salt and turmeric powder until soft.
- Boil tomatoes in water until their skin peels off , take it out, once they cool down puree them and keep aside.
- Heat oil in a wide pan, add onions and saute them until translucent, add chopped green chilies and ginger garlic paste and fry them for a minute or two.
- Now add tomato puree, red chili powder and pav bhaji masala and fry this for 2 minutes.
- Add the boiled vegetables and mix well, mash these vegetables gently using a potato masher or by pressing it with back of the spoon.
- Now add salt, red food colour and lemon juice, cover the vessel and cook this on low flame for 10 minutes, keep stirring it in between.
- Add a dollop of butter and chopped coriander to the bhaji and turn off the stove, cover and keep this bhaji aside.
- In a hot thick bottomed tawa add a tbsp of butter, slice the pav horizontally into two and pan fry them in the butter for a minute, press the pav to the tava will frying.
- While plating the bhaji add little butter on top of it and serve it with hot pav accompanied by chopped onion and a slice of lemon.
Got this recipe from my cousin Afsha, i made a few small changes to it.
Thanks sweet heart for the wonderful recipe ..mmuuuaahh
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