Tag Archive | butter

Pav Bhaji

 

Pav Bhaji Recipe | How to make step by step easy Pav Bhaji

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Pav Bhaji ..is another famous street food of Mumbai. This dish is made of mashed up boiled vegetables sautéed in tomatoes, onions, garlic, masala (spices) with dollops of butter and garnished with fresh coriander and chopped onion and served with toasted/buttery buns (Pav). The tangy, spicy taste is absolutely delicious.

This is one of my favorite recipes to make. It’s easy and quick to make, a complete meal to enjoy anytime and the taste is out of this world. I’ve made this countless times, since my family enjoys it a lot. My husband tells me that I’ve completely mastered this recipe and that he enjoys eating it every time. When I have a large group to entertain I like to make Pav Bhaji ….simple reason everyone loves a delicious pav bhaji  and it super easy to make when making it in large quantities.

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The real secret to making a really good pav bhaji is the “Pav Bhaji Masala”. As I mention in one of my previous post about Bhaji Paratha, I love to use “Bharat Brand Pav Bhaji Masala”. In Toronto, previously it was very difficult to find the real Pav (Buns), so we had to make do with dinner rolls or burger buns. But, I find that if the buns are well buttered and toasted they still taste great. Actually, if you plan ahead to make pav bhaji …..then the best pav is to make your own. I won’t lie but I completely have not mastered making Pav yet, but I continue to keep trying until I master it and that’s when I will share my experience ….and recipe with you all.

Pav Bhaji is one of those recipes that is not set in stone and need to follow one direction or method. The proportion of heat verses masala (spiciness) can be adjusted. Many people like to had more red chilli powder verse green chilli. I like to add green chilli with some red chili powder and Kashmiri Chili powder for the vibrant red color but keep in mind that they are fiery red and quite strong so need to us sparingly.  Vegetables can be any choice that you like, garlic and onion is also optional if you follow a strict diet.

If you enjoy eating chat phata food then also, check out how to make Bhaji Paratha, Punjabi Chole, Bhature or Broccoli Tofu Paratha.

Step by Step Pictures to make Pav Bhaji:

1. Pressures cook the potatoes, green peas, cauliflower, carrot, green beans, green capsicum, red capsicum and eggplant. Add little water and let it pressure cook for 2-4 whistles.

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2. Mash the vegetables with the help of masher and keep aside.

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3. Take a heavy bottomed pan place on medium high heat. Add oil once hot add jeera and asafoetida sautéed for half a minute. Now add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.

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4. Add chopped tomatoes and ginger-garlic and green chilli paste. Keep stirring and allow them to cook for 5 mins until tomatoes are cooked and a little mushy and raw smell of ginger/garlic is gone.

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5.  Now add in all the masala: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chilli powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 mins. stir in between.

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6.  Add mashed vegetables to the onion/tomato mixture and mix it will till combined. Use the help of the masher to combine and mash never thing together. Make sure to cover it otherwise it will splatter all over. Let it cook for another 15 mins. Continuously stirring in between.

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**This optional if you’re a health concise person, but add in a few small pieces of butter as seen in the picture below and let it simmer for 5 mins.**

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 7. Squeeze some lime juice (half lime) and add in coriander leaves. Mix together well. Do a taste test at this point and adjust the spices/salt to your liking and also the consistency and let it simmer for another 5 mins.

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8. Bhaji is ready ….serve it up with some buttered and toasted Pav (buns) and side order of pickled onions, wedge of lime. * In Mumbai and some parts of Gujarat it’s also served with Papad (papadum)

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Pav Bhaji

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Serving Size: 8

Pav Bhaji

Ingredients

  • 1 tbsp oil + 2 tbsp butter
  • 1 tsp cumin seed
  • ½ green capsicum diced into small cubes and de –seeded
  • ½ Red capsicum diced into small cubes and de –seeded
  • ½ cup carrots diced into small cubes
  • ½ cup green bean cut into small pieces
  • 2 medium sized potatoes peeled and cut into small cubes
  • ½ cup green peas
  • 1 cup cauliflower florets
  • ½ Eggplant cut into small cubes
  • 1 cup water
  • 4 medium sized tomatoes
  • 1.5 tbsp. ginger-garlic paste
  • ½ tbsps.- green chilli paste
  • 2 onions finely chopped
  • 2 tbsps. pav bhaji masala powder
  • 1 tbsp. Kashmiri red chili powder or as required
  • 1 tsp. red chilli powder
  • a pinch of asafetida (hing)
  • 1 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tbsps. Sugar
  • 2-3 springs of coriander leaves chopped finely
  • Salt to tast

Instructions

Pressures cook the potatoes, green peas, cauliflower, carrot and green beans. Add a very small amount of water and let it pressure cook for 2-4 whistles. Until soft and tender.

Mash the vegetables with the help of masher and keep aside.

Take a heavy bottomed pan place on medium high heat. Add oil once hot add jeera and asofoetida sautéed for half a minute. Now add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.

Add chopped tomatoes and ginger-garlic and green chilli paste. Keep stirring and allow them to cook for 5 mins until tomatoes are cooked and mushy raw smell of ginger/garlic is gone.

Now add in all the masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chilli powder, coriander powder, sugar and salt to taste. Combine all the masala and add in 2 tbsp. of water to avoid masala from burning. Let it cook for about 2 mins. Stirring in between

Add mashed vegetables to the onion/tomato mixture and mix it will till combined. Use the help of the masher to combine and mash never thing together. Make sure to cover it otherwise it will splatter all over. Let it cook for another 15 mins. Continuously stirring in between.

**This optional if your a health conscious avoid it, but add in a few small pieces of butter at this point.

Squeeze some lime juice (half lime) and add in coriander leaves. Mix together well. Do a taste test at this point and adjust the spices/salt to your liking and also the consistency and let it simmer for another 5 mins.

Bhaji is ready ....serve it up with some buttered and toasted Pav (buns) and side order of pickled onions, wedge of lime. * In Mumbai and some parts of Gujarat it's also served with Papad (papadum)*

Notes

Use your choice of pav bhaji masala. ( I use Bharat brand which I brought from India) Some brands are easily found like MDH Pav Bhaji Masala or Everest Pav Bhaji Masala

If your a real health conscious person then you can avoid the butter. But this recipe taste great with the butter.

http://myfoodforthesoul.com/pav-bhaji/

 

 

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Roti – Indian Flat Bread

Roti-Chapati

Roti, Rotli, Chapatti or Phulka — How to make soft, fluffy roti’s

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Roti, Rotli, Chapatti or Phulka

Rotli, Roti, Chapatti or Phulka is yet another type of unleavened Indian bread that can be enjoyed with any vegetable or curry. Rotli, as they are known in Gujarat, India, are rolled very thin making them light and soft. They are prepared and cooked in four different steps — first knead the dough, then on a tawa (or skillet) and then on the open flame making them balloon up and finished off with some butter or ghee or simply leave it plain.

Every time I think of Rotli (Roti) it brings back fond memories of my childhood. This was the first cooking experience I had in my kitchen with my grandmother. At the early age of 7, I was standing up on a stool and trying to roll out a round roti, which at that time seem close to impossible. But with the inspiration and guidance of my grandmother I became successful at making Roti’s.

Roti is traditionally made with Whole Wheat flour also known as Atta flour. Roti is consumed in many parts of the world like India, Pakistan, South Africa, and the southern Caribbean particularly Trinidad, Tobago and Guyana. The only difference is the name given to the roti since they are made in many different forms, sizes, shapes and stuffing. No matter what name we use they are wonderfully soft and fluffy, simple to make and delicious. Try it out and make sure to make plenty – they go fast!   Preparation / Cooking Time: 20-25 minutes Makes: 12 round roti’s

 

Ingredients:

 

Method:

1. Take the whole wheat flour/atta in a bowl. Add oil and mix atta and oil together. Then adimaged warm water a little bit at a time and start kneading the dough.  Keep on adding water as required. If you add all the water at once then the flour will become too sticky to handle. Also you need to apply a little bit of pressure to the dough with your fist while kneading because gluten strands have to be formed  if gluten strands are not formed then it will be difficult to roll the roti’s.

 

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2. Keep on kneading till the dough becomes pliable and soft. The dough consistency should not be very soft or hard the dough for roti’s is more soft than the dough kneaded for puri. Finally apply a very small of oil to your palm and rub all over the kneaded dough. After kneading the dough, it is advisable to cover it with a plate or cloth and keep it aside for 15 -20 minutes. You can make the roti’s right away after kneading the dough but this 30 minute waiting period helps making soft and fluffy roti.

image 3. At this point preheat your tawa (skillet) on medium high.  Now make small to medium balls of the dough and roll the balls in the palms of your hands or on the base of your rolling surface. Flatten the dough ball and sprinkle some whole wheat flour or maida( all purpose flour) to the dough ball. Alternatively, you can also dust the rolling board with flour.

4. Now lets start rolling the dough ball into a flat round circle.

Remember making the roundimage roti’s is not easy and with practice you will be able to roll them round so don’t worry about the shape. If need be sprinkle some wheat flour or maida if the dough begins to stretch or become sticky while rolling.

* the trick to roll round roti’s is that when you are rolling the dough then the roti should also be moving in circular direction. Also try to make the roti’s thin as possible. Roti’s that  thick take much more time to cook and also not easy to puff up and digest.

5. Put the roti on a hot tawa/griddle. First cook one side it should be less than half cooked or about one-fourthimage cooked before flipping over.  Flip and cook the other side. You should be able to see fairly light brown spots.

 

 

 

6. Once done flip over onto your wired rack or if you have a gas burner right onto the fire make sure to use tongs to avoid getting steam burn. Let it puff up into a balloon and then flip overimage again to puff up the other side.

 

7. Once both sides done remove and apply ghee or unsalted butter on the roti’s. By applying ghee or butter to roti’s  keep them soft for a long time. Roti’s ideally served hot taste much better but if you cannot serve them hot, then you can keep them in a container that keeps food warm like a casserole or in a roti tin (dhaba).

 

 

Notes:

  • For best results make sure to knead dough using warm or hot water. This will make the roti’s soft and will keep the roti’s soft for many hours.
  • Left over dough should be placed in a airtight container and kept in the fridge for 1-2 days but keep in mind that the colour of the dough will change to a darker brown and may also get harder. It’s best to consume within 1 day.
  • Roti has a self life of only 1-2 days if left in the fridge. Depending on the climate roti’s tend to spoil quickly in the summer months.
  • It’s not necessary to have a wire rack to fluff the roti’s it can also easily be done right on the tawa. Once the roti’s start cooking just press down onto the edges of the roti with a flipper or spatula and you will it start to raise.
  • Some times the quality of the Whole Wheat atta varies so that will also make a difference in the roti’s. Some whole wheat atta comes mixed with maida (all purpose flour).
  • Don’t worry if all your roti’s don’t fluff up into a balloon. Roti takes a lot of practice to become perfect so just keep trying don’t give up.

If you’ve made this recipe or have a favorite of your own, I’d love to hear about it in the comments below.

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