Showing posts with label pav bhaji. Show all posts
Showing posts with label pav bhaji. Show all posts

Friday, February 16, 2024

Gujarati Pav Bhaji

Pav means 'a soft variety of Indian bread roll' , Bhaji means 'Vegetarian side dish' 
Maharashtrian Pav bhaji is the most famous of all.
Since it has been given enough attention in the internet, I am narrating how Pav bhaji is done in some of parts of Gujarat.
This Gujarat Pav Bhaji doesn't require tomato. Also this is comparatively easier. But tastes as  good as any other version. This is my favorite because of it's simplicity.


Vegetables:
Potato - 2
Cauliflower - 1/4
Carrot - 1
Green Peas - 1/2 cup
Capsicum - 1/2
Green Beans - 10
Onion - 1
Cilantro - handful
To Grind:
Ginger - 1 inch
Garlic - 3 cloves
Green chillies - 2
Masala Powders:
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Hing - a pinch
Pav Masala - 1 tsp
Turmeric powder - 1/2 tsp
Others:
Salt - 2 tsp 
Lemon  - 1/2
Ghee / Butter - 3 tbsp


Method:
Rinse the veggies. Chop them all to cubes.
Add all the vegetables to pressure cooker. 
Add water to cover veggies.
Add salt, 
Bring to 1 whistle, reduce flame and cook for 10 minutes.
In Instant pot electric cooker - press pressure cook button. set time to 7 mins.
Then open after it is done.
Add lemon juice, Pav masala 1 tsp.
Mash with spatula again coarsely, so that all vegetables get mixed very well.
Switch off.
Add melted butter. Serve hot.
Serve with bread or buns.
Pav bhaji is ready !

Serving suggestion:
It is traditional to add little ghee on top of the pav bhaji while it is served hot.
Serve with toasted pav buns or any roti.
Raw sliced onion and lemon are kept along with this bhaji.
Tastes good with dosa too.


Wednesday, March 19, 2014

Pav bhaji

Pav bhaji can be related to buttery mashed potatoes with an Indian touch. It is one of the popular dishes in North India and will come under 'chaat food' or 'street food' category. It will be typically served with a toasted bun called pav bun (looking like small burger buns).
The base for this curry is always potatoes and in some occasions raw plantain. Also it is noted for its rich butter / ghee flavor. It is one of my most favorites and my neighbor aunty would bring us this yummy gravy often. I used to make this with a readymade powder masala. But here is a recipe for this famous pav bhaji from scratch.

Pav bhajji with little ghee on top.

Pav bhaji is ready !

Tempering for bhajji

Boiled potato and vegetables.

Ingredients:
Boiled potato - 3 or 4
cauliflower - 1 cup
carrot - 1
green peas - 1/2 cup
capsicum - 1/2
onion - 1/2
tomato - 1
ginger - 2 inch
garlic - 3 cloves
green chillies - 3
cilantro - handful
milk - 1 cup (optional)

To powder :
Fennel - 1 tbsp

others:
ghee / butter - 3 tbsp
oil - 3 tbsp
cinnamon - small piece
bay leaf - 1
curry masala powder - 1 tbsp
red chilli powder - 1 tsp
turmeric powder - 1/2 tsp
cumin powder - 1/2 tsp
salt - to taste
ghee - few tsp while serving.
lime juice - 2 tbsp

Method:
Pressure cook the potatoes for 3 whistles or in 5 minutes in simmer after 1 whistle.
Put them in cold water and peel immediately. Mash finely using hands or a masher / spatula.
Mean while chop the cauliflower, capsicum, carrot finely and put them in a large wok with 1 cup water or milk. Put green peas also and cook till tender. To this add the mashed potatoes, turmeric powder, salt, garam/ curry masala powder, cumin powder and bring to a boil. Mash with spatula again coarsely, so that all vegetables get mixed very well.
 
Heat oil+butter in a wok and add cinnamon, bay leaf. Then add minced onion and stir fry for  a few seconds. Then add chopped tomato. Saute till oil separates. Finely chop ginger and garlic. Pour this to the boiling vegetables mixture.

Dry roast the fennel and powder it. Add this powder to the boiling mixture. If needed add some more water , so that the curry comes to a thick gravy consistency.

Switch off and mix lime juice, cilantro.

Pav bhaji is ready !

Serving suggestion:
It is traditional to add little ghee on top of the pav bhaji while it is served hot.
Serve with toasted pav buns or any roti.
Raw sliced onion and lemon are kept along with this bhaji.
Tastes good with dosa too.

Note:
My version is a simple pav bhaji recipe  'without pav spice masala mix'. We can find this pav masala easily in any  Indian grocery store (in the masala powder aisle).
If using pav bhaji readymade masala , then  don't add fennel / Sauf powder, cumin powder, curry masala powder. Pav masala has everything together.

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