Pav Bhaji is a fast food dish from Maharashtra, consisting of a thick vegetable curry (bhaji) usually prepared in butter (I’ve used very less oil) and served with a soft bread roll (Pav). You can eat it in dinner, lunch or breakfast.
2 large Potato
200 gm French beans
100 gm Broccoli/Cauliflower
½ cup Peas
½ cup Pumpkin
2 large chopped Tomatoes
1 large chopped Onion
2 chopped Green Chillies
2 tsp Olive Oil
1/2 tsp Mustard Seeds (rai)
1 1/2 Tbsp Pav Bhaji Masala
1 Tbsp Coriander Powder
Salt as per taste
Red chilli powder as per taste
4-5 Whole Wheat Pav
Chop all the Vegetables and put them in a pressure cooker (except Onion, Tomato and Chilli aside to fry later). Add 1 cup water or whatever quantity is required to fully immerse the vegetables. Add salt, and pressure cook for about 10-12 minutes or till vegetables become soft.
Mash all the cooked vegetables using a masher.
In another pan heat Olive Oil in another pan, fry the Onion and then add Green Chillies and Tomatoes. Cook till soft. Add pav bhaji masala and Coriander powder, and sauté for 2-3 minutes.
Add the mashed vegetables to the pan and cook on high flame for a minute. If you want thick bhaji then reduce the flame and simmer until it gets thick.
Heat a nonstick tawa and put Pav on it without using oil or butter and dry roast for a minute.
Serve with hot whole wheat pav and garnished with chopped Onions and Lemon wedges.
If you don’t have Pav Bhaji masala then add 2 Tbsp garam masala with 1 tsp dry mango powder.
You can also grill Pav using butter.
You can substitute potato with pumpkin to increase nutrition.
Aromatic Saffron Rice layered with lots of vegetables and served with burrani(garlic flavoured yogurt).
1½ cups Basmati Rice
2 medium Carrots
2 medium Carrots
10-15 French beans
10-12 florets Cauliflower
1 cup Green peas
Salt to taste
5-6 Green Cardamom (choti elaichi)
2 Black Cardamom (badi elaichi)
10-15 Cloves (laung)
½ inch Cinnamon (dalchini) 2 sticks
1 Bay Leaf (tez patta)
½ tsp Caraway seeds (shahi jeera)
1 ½ Tbsp Ginger-garlic paste
1 tsp Turmeric powder
1 tsp Red chilli powder
1 Tbsp Coriander powder
¾ cup Yogurt
½ tsp Rose water
Saffron (kesar) a few strands
½ cup Fresh tomato puree
1 tsp Garam masala powder
2 Tbsp Fresh coriander leaves chopped
2 Tbsp Fresh mint leaves chopped
½ cup crispy fried Onions
½ cup fried Cottage Cheese
2 tsp Clarified Butter (Desi Ghee)
2 Tbsp roasted Cashew
2 Tbsp roasted Almond
2 Tbsp roasted Raisin
1 cup Yoghurt
5-6 garlic cloves, crushed
½ tsp Salt
½ tsp chili flakes
Cook Rice until ¾th done with 2 Green Cardamoms, 1 Black Cardamom, 5 Cloves, ½ stick of Cinnamon.
Heat a Wok. Add the remaining Green Cardamoms, Cloves, Black Cardamom and Cinnamon along with Bay Leaf and Caraway Seeds and roast. Add Onions, Carrot, French Beans, Cauliflower florets and Green peas.Sprinkle salt, cover and cook on medium heat for two minutes.
Add Ginger-Garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add Turmeric Powder, Red chilli powder and Coriander powder and cook.
Add Tomato puree and ¼ cup Yogurt to the vegetables along with half teaspoon Garam masala powder and mix well. Simmer for two minutes.
Whisk remaining Yogurt with Rose water and Saffron. Add a little Water or Milk and whisk well.
Take a microwave safe deep bowl.Arrange a layer of Rice at the bottom. Over that arrange half the cooked Vegetables, Cottage cheese, roasted dry fruits and Yogurt mixture followed by half of the remaining Garam masala powder, half the Coriander leaves, half the Mint leaves, Fried Onions and half the Yogurt mixture. Arrange the remaining vegetables followed by the remaining Rice.Sprinkle the remaining Garam masala powder, remaining Coriander leaves, remaining Mint leaves, remaining Cottage cheese, fried Onions,roasted dry fruits and the remaining Yogurt mixture. On top layer add little Clarified Butter.
Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot with Burrani, sliced onions and mint chutney.
Whisk the Yogurt till smooth.
Add remaining ingredients to Yogurt and mix well. Place in refrigerator to chill about 15-20 minutes.
I’ve used Tomato Puree but Awadhi biryani doesn’t contain tomato so you can avoid it and instead add little more Yogurt.
Instead of roasting dry fruits in oil you can dry roast them in a heated wok or place them in microwave on HIGH 100% for 34-40 seconds.
Adding clarified butter on top gives a more authentic flavour and a nice aroma you can avoid it if you want.
Make sure that silicon lid of your microwave safe bowl is closed properly.
Instead of chopping mint and coriander leaves tear them roughly using your hand
Indians love mangoes so why miss out on fresh Raw Mangoes available in market.
Why not do something else from it apart from making Aam Panna and Chutney.
For Cooking Rice
1.5 cup Rice
1/2 tsp Salt
1/2 tsp oil
Approx 2.5 cup water
For Raw Mango Paste
½ cup grated Coconut
1.5 cups peeled & chopped Raw Mangoes
3 to 4 Dry Red Chilies, broken and deseeded
1 chopped Green Chili
1 tsp White Sesame Seeds
2 tsp Peanuts
1 tsp Jaggery(optional) (to balance sourness of mangoes)
Other required Ingredients
3 Tbsp Oil
1 or 2 Dry Red Chilies, broken and deseeded
1 tsp Mustard Seeds
1 tsp Yellow Split Peas (chana dal) (optional)
1 tsp Black Gram Lentil (urad dal) (optional)
3 to 4 tbsp Peanuts
a pinch of Asafoetida
¼ tsp Turmeric Powder
1 Sprig Curry Leaves
Salt as required
Cook Rice by adding salt and oil.
And cool down rice to room temperature.
For Raw Mango Paste
In a Grinder Jar, add the chopped Mangoes along with Dry Red chilies (broken and deseeded), Green chili (chopped), White Sesame seeds, Peanuts, cup grated Coconut and powdered or grated jaggery. if you don’t have dry Red Chilies then add 2-3 Green Chilies
Without adding any water, grind to a semi fine paste. don’t make fine paste. keep aside.
In a pan, add Oil and add Peanuts.
On a low flame, saute the peanuts till they change color.
Then bring them to the side of the pan and add Mustard Seeds. Let the Mustard Seeds crackle. You can also Yellow Split Peas (chana dal) and Black Gram Lentil (urad dal) at this step. Allow them to turn golden.
When the mustard seeds crackle Curry Leaves and Red Chili. stir and saute till the Red Chilies change colour.
Then add a pinch of Asafoetida, Turmeric Powder. stir well.
Now add the ground Raw Mango paste.
Stir and saute for 3 to 4 minutes. then season with Salt.
Stir very well again. Remove from the stove top and keep aside .
To the cooked Rice add Raw Mango Paste and gently mix. Serve hot with masala papad.