Sunday, February 3, 2013

Pav Bhaji: Vegetable Medley with Buns



Pav Bhaji is a traditional indian recipe, which consists in a fresh baked bread Pav with a creamy vegetable soup Bhaji, seasoned with its own masala. The bhaji is a delicate cream Indian to be enjoyed with pav , muffins specially prepared. The Pav Bhaji originated at Bombay, but has spread rapidly throughout India due to its goodness, ease of preparation and the fact that it is a great way to eat a bit of vegetables to their children.


A visit to Mumbai also means taste the typical dishes of the traditional cuisine such as Indian Pav bhaji made ​​with bread, grilled vegetables and butter, in addition to the ubiquitous spices. The street food vegetarian most popular of Mumbai, the pav bhaji, is a delicious sandwich filling with spicy vegetables and mashed potato much loved by the locals. In fact, the pav to pav bhaji is the transliteration of Indian pav, bread in Portuguese. The word bhaji, however, is indicative of the vegetable stuffing whole or crushed, in which sometimes the vendors add cheese, nuts or other.

The pav should be soft and should be heated, roasted or fried. The masala, namely the mix of spices used for pav bhaji, which are easy to prepare in house with flour, yeast, milk, salt, sugar and a little butter and if the milk is not for you, it will be fine sandwiches made ​​from flour and water, even in their entirety. The pav bhaji masala you can prepare for themselves, or buy ready made, with an eye to conservation the masala, in fact, not so long retains its aroma and, once the package is opened, you must close it well and store it in a place free of moisture and away from heat sources. Vada Pav Day falls on 23rd August.

Pav Bhaji


Ingredients

8 bread slices
1 potato
4 cauliflower florets
1 cup green peas
1 carrot 
1 onion 
1 capsicum
1 tomato
1 tsp turmeric powder
1 tsp chilli powder
1 tbsp pav bhaji masala
4 tbsp butter
2 dry red chillies
2 cloves garlic
1 tsp ginger paste
1 lemon wedges
1 tbsp chopped coriander
4 tbsp oil
Salt to taste


Recipe Method 

Boil the chopped cauliflower florets, peas and carrots till they are soft. Drain out the excess water. Blanch the tomatoes, chop randomly and puree them in blender. Keep aside.

Heat the butter in a pan, add chopped onion and capsicum and sauté for 2 minutes. Add the chilli, ginger, garlic paste and sauté till the onion softens. Add the tomato and simmer till oil separates. Add turmeric powder, chilli powder, pav bhaji masala, and salt and cook for 2 minutes.

Add the cauliflower, peas, capsicum and potatoes and mash thoroughly using a potato masher, adding half cup of water. Cook for 5 minutes and then simmer for 10 minutes stirring at regular intervals.

Slice each pav into 2 horizontally. Apply a little butter to each side. Heat a flat bottom vessel and cook the pav on both sides till the pieces are lightly browned.

Serve the hot bhaji top with the onion and coriander. Serve with the hot pav and lemon wedges.

Pav Bhaji