Pav Bhaji
It is a shame that I have not posted pavbhaji yet on my blog. This dish is so staple to me that I can think of it before dal chawal. I have been making this for so many years now. So much so that even my in-laws before my wedding got to sample my preparation when they first visited my house. I have perfected this dish to suit my pallette. It will never taste like today's street side pav bhaji wala who have really lost the midas touch these days. But It does taste exactly the way it used to when it was originally invented by the mumbai food vendors.
For once DH prefers my pav bhaji along with some of the other places that we both think serve good option when I am in no mood to make it at home. Watch space for food guide in Mumbai
Guess what, little toddler also fancies eating pav bhaji ,aping every action of his daddy.
Tips to make a perfect pav bhaji before we head to the recipe
- Do not boil the potatoes along with the other vegetables. The potatoes should be boiled with their skin so that it retains its starchiness
- Season all vegetables seperately to get the perfect saltiness
- Use less red chilli and more masala to get the right amount of heat in the bhaji.
- Never ever boil the capsicum, it will give a dull taste to the bhaji.
- If the red chilli powder does not give a good bright color, add half small peeled and boiled beetroot to the vegetable mixture.
- Do not boil the potatoes along with the other vegetables. The potatoes should be boiled with their skin so that it retains its starchiness
- Season all vegetables seperately to get the perfect saltiness
- Use less red chilli and more masala to get the right amount of heat in the bhaji.
- Never ever boil the capsicum, it will give a dull taste to the bhaji.
- If the red chilli powder does not give a good bright color, add half small peeled and boiled beetroot to the vegetable mixture.
For 3 huge eaters,
Ingredients
2 cups/200 gms Cauliflower florets
1 cup Green peas (250 gms with shells)
4 medium sized potatoes (boiled with skin)
2 medium onion finely chopped
3 medium size tomatoes chopped finely
1 large capsicum (100 gm) finely chopped
1 tbsp butter + 1 tspn oil (Use all oil)
1 tspn turmeric (it adds lovely color)
2 tspn red chilly powder (Kashmiri/ non spicy)
1 tspn lemon juice
salt to taste
2 heaped tbsp Pav bhaji masala (I use Badshah’s/ If you use any other then reduce the quantities of the next ingredients by 50%)
1 tspn Coriander+ Cumin Powder
1 tspn Dry mango Powder
½ tspn Garam Masala
Method
1) Boil the cauliflower florets and green peas with 3 ½ cups of water. You can also pressure cook them. Add salt to taste and mash coarsely. Retain the water.
2) In a large pan, heat some oil, add the chopped onions and suate it until they change color. Add a pinch of salt to avoid the onions from burning.
3) Add the turmeric powder and let it roast along with the onions. When the water is absorbed and the mixture appears dry add the chopped tomatoes. If required add a tbsp of water .
4)Add the red chilly powder, 1 heaped spoon of pav bhaji masala and stir well.
5) When the tomatoes are cooked well to form a thick paste with the onions add the chopped capscium. Saute it to form a sauce like texture. Add a spoonfool of water if required.
6)In a separate bowl, peel and mash the boiled potatoes and season with salt. Add these to the onion mixture and mix well.
7) Now add the coarsely mashed cauliflower and peas mixture. Add all the other dry powdered ingredients and mix well.
8) Add the lemon juice and let it simmer for 10 min. This is important for the flavors to blend together.
9) Add the remaining 1 heaped spoon of bhaji masala and stir well.
10) Garnish with chopped coriander and serve with toasted pavs.
Ingredients
2 cups/200 gms Cauliflower florets
1 cup Green peas (250 gms with shells)
4 medium sized potatoes (boiled with skin)
2 medium onion finely chopped
3 medium size tomatoes chopped finely
1 large capsicum (100 gm) finely chopped
1 tbsp butter + 1 tspn oil (Use all oil)
1 tspn turmeric (it adds lovely color)
2 tspn red chilly powder (Kashmiri/ non spicy)
1 tspn lemon juice
salt to taste
2 heaped tbsp Pav bhaji masala (I use Badshah’s/ If you use any other then reduce the quantities of the next ingredients by 50%)
1 tspn Coriander+ Cumin Powder
1 tspn Dry mango Powder
½ tspn Garam Masala
Method
1) Boil the cauliflower florets and green peas with 3 ½ cups of water. You can also pressure cook them. Add salt to taste and mash coarsely. Retain the water.
2) In a large pan, heat some oil, add the chopped onions and suate it until they change color. Add a pinch of salt to avoid the onions from burning.
3) Add the turmeric powder and let it roast along with the onions. When the water is absorbed and the mixture appears dry add the chopped tomatoes. If required add a tbsp of water .
4)Add the red chilly powder, 1 heaped spoon of pav bhaji masala and stir well.
5) When the tomatoes are cooked well to form a thick paste with the onions add the chopped capscium. Saute it to form a sauce like texture. Add a spoonfool of water if required.
6)In a separate bowl, peel and mash the boiled potatoes and season with salt. Add these to the onion mixture and mix well.
7) Now add the coarsely mashed cauliflower and peas mixture. Add all the other dry powdered ingredients and mix well.
8) Add the lemon juice and let it simmer for 10 min. This is important for the flavors to blend together.
9) Add the remaining 1 heaped spoon of bhaji masala and stir well.
10) Garnish with chopped coriander and serve with toasted pavs.
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