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Simple girl with not-so-simple thinking.

Wednesday, December 1, 2010

Who wants some Pav Bhaji!?

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. :)

Serving Style
- 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.

Bon Appetite!


elle pee said...

Stumbled on your blog while looking for pressure cooking recipes. Looks DELICIOUS!!!


hip pressure cooking
making pressure cookers hip again, one recipe at a time!

Dee said...

Thanks elle pee !! :D
U should try it out! :)