Tuesday, 17 May 2016

Pav bhaji

Pav bhaji is one of the many street foods in India,which is very tasty and also a very satisfying meal.

Bread buns or bread rolls: as per requirement

Spread or butter: 100gm

Cauliflower: 10 florets

Red capsicum: 1 whole diced

Potatoes: 3 peeled and diced

Green chillies: 2 chopped

Onions: 2 large finely chopped

Tomatoes: 4 medium sized chopped

Pav bhaji masala: 3 tablespoons

Amchur powder: 1 tablespoon

Ginger garlic paste: 2 tablespoons

Red chilli powder: 1 table spoon

Salt: as per taste

Lemon: 1

Coriander leaves: plenty finely chopped

Food color red: 2 pinches


Pressure cook capsicum,potatoes,cauliflower until nice and soft.

If there is any water left in the pressure cooker,drain it and keep it aside too.

Once cooked mash the veges and keep it aside.

Now take a pan add  4-5 spoons of butter  and once heated add onions,green chillies,ginger garlic paste.

Now add pavbhaji masala,amchur powder,red chilli powder,salt and Saute for a minute or two.

Later add chopped tomatoes and cook until tomatoes are mushy and cooked well in spices.

Later add pressure cooked and mashed veges and mix it well.

Now add drained water from pressure cooked veges.

Add some more butter,coriander leaves,food color and lemon juice and cook until you see a layer of butter on top or on sides or until veges absorb all the spices Atleast for 10 -  15minutes more.

Now slice the buns and spread butter on it and toast it on either sides.

serve the toasted buns with bhaji,chopped coriander,chopped onions and a dash of lemon.

Tastes so yumm๐Ÿ˜Š๐Ÿ˜Š

Notes: you can either drain the water or mash the veges with water in it. I find it easier to mash the veges without too much water in it.

pesarapappu kattu

Pesarapappu kattu is a very quick and easy recipe,which goes well with rice or phulka.

Pesarapappu or moong dal: 2 cups
Garlic:4 cloves
Curry leaves:4 strands
Coriander leaves: few finely chopped
Turmeric:1 teaspoon
Green chillies: 5 chopped
Cumin seeds: 2 table spoons
Mustard: 1 teaspoon
Asafoetida: 2 pinches
Red while chillies:2 to 3
Oil: 4 tablespoons
Salt: as per taste
Grind half of cumin seeds with 2 cloves of garlic to fine paste.

Now take a pan,add washed dal,turmeric,curry leaves,green chillies,above paste and water and cook until dal is nice and soft, but not too mushy,later add required amount of salt and keep it ready.

Now take another small pan and add oil,once it is heated add remaining Slices of garlic,once they are brown add red whole chillies,mustard seeds,cumin,asafoetida,curry leaves and coriander leaves.

 And add above tempering to dal and cook for 5 more minutes and serve it hot with rice or phulka.

Happy cooking๐Ÿ˜Š๐Ÿ˜Š