Today was one of those days when I did every task that I had been procrastinating forever.
I cleaned up my cupboard, I cleared that nagging cobweb in that unreachable corner of the bathroom, I scrubbed my heels, I cleared my dressing table of all those unwanted creams/ nail colors/ cotton balls and unbelievably even stitched that one nasty button back on my favorite pants-which-was-unusable-since-the-button broke.
Phew! I feel productive alright.
Did I brag about the fact that I got a kitchen helper/cook. (Picture me hopping around in joy). So obviously, nowadays my mind is overjoyed at the thought of going home since I would get to do the one of the things I love, COOK! Without worrying to clean, chop, dice or mince.
So, today was the Pav Bhaji day. And I must say, Bro and Prasad were floored by it. So, I will let the lip-smacking do the talking too. :) Now, giddy up and take down the quick recipe right out of my kitchen.
- Fresh Pav (The numbers depend on your appetite)
- Vegetables may include;
Carrots, Potatoes, Cabbage, Cauliflower, Capsicum, Tomatoes, Onion, Green Peas...Basically anything you can lay your fingers on. Except of course, Brinjal and Ladies Finger!!
- Green chillies, Coriander and lemon slices for garnish
- Pav Bhaji Masala ( I would recommend Everest or Catch)
- Salt to taste
- Loads of butter of course.
- Wash, peel and halve the vegetables, except for onions.
- Chop the onions, coriander leaves and green chillies finely.
- If you have a food processor, I would recommend just running the raw veggies in that for a few churns. If not, you have more chopping to do. :| Don't fret over chopping evenly, they are going to be mashed anyway.
- Once ground coarsely, just pop them all into a pressure cooker and give them a few steams.
- Meanwhile, saute the onions & green chillies in oil and when golden brown, add the Pav Bhaji masala, salt and turmeric. (P.S. Spare some onions for the garnish!)
- Once, the veggies are boiled, use a large serving spoon or masher and manually mash them into a coarse pulp. Add these to the saute'd seasoned onions.
- Bhaji is ready!
- Butter a pan and roast the Pav on that. Make sure you slice them into halves for better greasing. :)
- Ensure piping hot Bhaji is served for the best taste. Garnish it with a blob of butter, chopped coriander leaves, chopped onions and a slice of lemon to squeeze.
- Bring in the buttered Pav.
- Serve right from the stove to the platter.