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.

Ingredients

- 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.

Procedure

- 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!