RECIPE | PAV BHAJI MASALA

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Showers of summer rains are a welcome preposition after the scorching heat. This monsoon season is not only celebrated for rains but also for enjoying all the scrumptious delights which can only be devoured during this time of the year. We bring you an exclusive range of recipies that will satisfy your monsoon temptations and cravings….

RECIPE

INGREDIENTS

1 large chopped carrot

2 chopped potatoes

1 chopped capsicum

1 cup chopped cauliflower florets

8-10 strings and chopped French beans

1/4 cup of green peas

2 finely chopped onions

2 green chillies, with length wise slits

1 tsp of ginger-garlic paste

1/4 tsp of turmeric powder

1/2 tsp of red chilli powder

1 and 1/2 tbsp of Pav Bhaji Masala

2 finely chopped tomatoes

1 tbsp of lemon juice

1 tbsp of low fat butter (patients can avoid butter, if not allowed to eat)

1-2 tbsp of oil

10-15 pav breads (vegans can use the vegan butter as a substi-tute), lightly toasted in butter

Salt to taste

For garnishing-fresh coriander leaves

Method

FOR BHAAJI

  1. Take a Pressure cooker, and put in some potatoes, peas, cauli-flower, carrot, and beans, with 1 cup of water to boil, till it gets soft.

2. Drain the remaining water, and put aside.

3. Now, take a masher, and mash all the cooked vegetables well,and keep them aside

4. Take a big pan and heat the oil in it, at low flame.

5. Put in some green chillies and onions. Sauté for 2-4 minutes, tillit turns to light-brown minutes

6. Now, add the chilli and turmeric powder, pav bhaji masala, andsalt. Mix them well.

7. Mix up the tomatoes with the spices, and cook till it softens, for about 5-6 minutes.

8. Once the spices are cooked well, add the mashed vegetables into it, and also put in a cup of stock, obtained from the drained vegetable.

10. Cook on the high temperature for a minute, and reduce the flame to let it simmer, for 5-10 minutes.

11. Check that the gravy should start to thicken up, and then adjust the salt accordingly, if required.

12. Do not let it burn. Check whether cooked well or not. Then, turnoff the heat immediately.

13. Add some butter and squeeze few drops of lemon juice.

14. Use fresh coriander leaves and chopped onions, for garnishing.The Bhaji is ready.

FOR PAV

  1. Cut the big size pav one-by-one, into two halves.

2. Heat a pan on low flame, with a few drops of oil (you may also use butter, if you want).

3. Place the pav, touching the inner surface onto the heated pan, totoast slightly.

4. Once done, remove from the pan.

5. Spread some chutney in the inner surface (if available).