Mom smiled and hugged me and said, "Because I am making Paav Bhaaji".
Last did I say my Mom makes amazing Paav Bhaaji :)
Happy Dussehra to all my Indian friends!!
Recipe: My Mom's recipe with few changes
Serves ~ 8-10 servings of Paav Bhaaji
Ingredients:
For the Bhaaji:
Potatoes - 3
Cauliflower (florets) - 3-4 cups
Capsicum (chopped into small pieces) - 1
Beetroot - 2 small sized ~ Strange, but adds color to your dish, add if desired
Beans - 3-5 strings (optional) ~ Add if desired
Tomatoes - 3 (blanched in warm water)
Ginger Garlic paste - 2 teaspoon
Butter (salted) - 1 half stick
Salt - As per taste
For the Masala:
Coriander seeds - 2 teaspoon
Red Chillies - 4-6
Cumin seeds - 1 teaspoon
Whole Black Pepper corns - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Fennel seeds - 1 teaspoon
Cloves - 3-4 ~ adds sharpness
Cardamom - seeds of 2 pods ~ adds aroma, add little if desired
Nutmeg powder (optional) - 1/4 teaspoon ~ Gives a sharp taste, add if desired
Grind all the above to a powder and store in an air tight container. Use 1 tablespoon each time for 4-6 servings.
** Adjust the spices as per taste, if you need more sharpness, add more or else tone it down **
For Paav:
Laadi Paav ~ 16 Paavs or Hamburger Buns ~ 16 Hamburger Bun slices
(For US: Try Hamburger Buns - they are soft and chewy; India: You will find it at local bakery shop or Poder as we fondly called them in Goa)
For Garnishing:
Lime cubes - 6-8
Coriander leaves (chopped - 6-8 sprigs
Onions (chopped finely- use tiny ones if you can, they taste better - can be found at Farmer's market) - 2-4
Butter (1 stick: salted) - melted
Method:
Boil Potatoes, Beetroot, Cauliflower in a pressure cooker for 20 minutes. Makes yor job easy.
Take a deep dish thick bottomed saucepan, the bigger the better. Heat half of the half stick. Allow to melt. Fry Capsicum pieces in this. Allow to wither and cook. Add rest of the boiled vegetables, ginger-garlic paste. Saute well. The vegetables should mesh well and should be a combined consistency. Add half of the half stick butter now. Add Paav Bhaaji masala and blanched tomatoes. (You could mash them lightly with a masher. There is a special Paav Bhaaji masher which you get in India; I have one here which I use frequently. It eases the mashing process). Allow to cool. Keep stirring. Add water and salt. The mash would keep blobbing up and spurting, so be careful lest you hurt yourself. Bring to boil. Keep on low flame for 10 minutes and turn off the flame. This whole process took me around 45 minutes.
Next on another pan, slather butter on both the sides of Burger buns. Fry till they brown on even sides. Keep aside.
While serving, take a bowl full of Bhaaji, add some chopped onions, coriander and gentle squeeze of one cube of lime juice. Add a blob of butter. Serve with Paav and enjoy your vegetable fare bathed in butter packed with zillions of flavours.
Suggestions: Drain vegetables immediately off water once you boil them in pressure cooker. If retained longer they tend to absorb water and this spoils the flavour.
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