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Sunday, May 29, 2011

Pav Bhaji

Ingredients:
10 to 12 - pavs
butter to shallow fry

For Bhaji:
2 - onions, finely chopped
2 - green chillies, finely chopped
1 tsp - ginger-garlic paste
2 - capsicum, chopped fine
2 - tomatoes, chopped fine
3 cups - chopped mixed vegetables (beans, carrots, cauliflower, potato, beans, etc.)
1 cup - frozen/fresh peas
4 tsp - butter
4 tsp - Pav bhaji masala
1 tsp - Red chilli powder
1 tsp - Black pepper
1/2 tsp - Turmeric powder
1 tsp - sugar
5 to 6 tsp - lemon juice
salt to taste
1 cup - water

To Garnish:
1 tbsp - coriander chopped
1 - onion chopped
small pieces of lemon

Method
Pressure cook mixed vegetables. Grind them coarsely after draining (except peas, cabbage and capsicum)
Heat butter in a pan. Add ginger-garlic paste and onion and saute for 5 minutes. Add peas and capsicum and mix well.
Fry for 2-3 minutes till very soft. Add tomatoes and saute it for another 1 minutes. Add pavbhaji masala, red chilli powder, turmeric powder , black pepper powder, salt, sugar and fry for a further 2-3 minutes.
Add the water and mix well. Bring it to boil.
Allow the gravy to simmer till thicken, stirring in between. Switch off the gas.
Add lemon juice, stir.
Garnish with chopped coriander and some butter. You can also top it with chopped onions.

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