Friday, 3 August 2012

Pav Bhaji

The thought of pav bhaji takes me back to childhood birthday parties. I remember , most mom's preferred treating us with homemade pav bhaji for their kids birthday party. It was logically the best option.... a no frills bhaji that could be prepared in advance and a whole bunch of pav's , which were available fresh in mumbai bakerys at every nook and corner. And most importantly, the menu was filling, delicious and nutritious. And the kids loved it! Instantly their kiddo was a hit in school..
The trick then , no more works now. Especially in this pizza ,pasta walla firang generation! And my my , making pasta or a pizza in advance is not easy! But anyways we have a 30 min pizza now, so no worries!!!
But our humble Pav Bhaji has no competition..It still remains the undisputed leader in fast food! And a preferred choice by both adults and children.

Pav bhaji has its origins in Mumbai,hence its mostly called Bombay Pav Bhaji!
Interestingly , the dish was invented for mill workers , who needed a light but a complete,balanced meal for lunch , which could be had quickly ,since they had short lunch breaks. So a vendor created this dish by amalgamating the items on the menu into a curry or a Bhaji and served it with Pav instead of rotis or rice. Thus was created a healthy and complete meal that could be had in the shortest of breaks , and provided the workers the energy needed for strenous work ahead.
As time passed bby , this dish began to be served in Udipi restaurants in central mumbai , before it turned into a famous fast food item , now served at every fast food joints and most Indian restaurants!
( sourced the above story courtesy Wikipedia)

Now that we have talked too much about the dish , let me tell you , it tastes the best when made at home! So try this recipe and turn your friday into a super friday fever!

2 Medium Onions finely Chopped
3 Medium Tomatoes Purre'd
1/2 Capsicum Chopped
1/2 Cup Boiled Green Peas
1/2 Cup Boiled Cauliflower
2 Medium Potatoes Boiled
2-3 tsp Ginger Garlic Paste
1/2 Lemon Juice
1/2 Tsp Red Chilly Powder
2 Tbsp Everest Pav Bhaji Masala
11/2 Tsp Namak Shamak
1 tbsp Oil
2 tsp Butter
Chopped Coriander leaves for Garnish

To Serve:
8-10 Pav
2-3 Tbsp Butter
1 Chopped Onion
Chopped Coriander leaves

Peel the boiled potatoes and mash them with boiled peas and cauliflower.

Heat oil in a kadhai , and add 1 tsp Butter to the oil.
Add ginger garic paste and fry for 1 min. Add chopped onion and fry till translucent. Now add chopped capsicum and fry for 2 mins.
Add Tomato Puree and saute for 1 Min. Now add Red chilly powder and 1 tbsp Pav bhaji Masala and fry for 2 mins, till oil begins to seperate. Now add the boiled mashed vegetables and lightly mash the mixture in kadhai.

Add salt and lemon juice and mix.

Add 1 - 11/2 cups water to make the bhaji of a gravy consistency and mix.Add the remaining 1 tbsp Pav bhaji Masala and mix.
Cover and let it simmer for 3 mins.
Open and stir  and add 1 tsp butter and coriander leaves. Turn off the heat.

Cut the pav and apply butter and lightly toast them on a hot tawa till nice and brown.

Serve them with hot bhaji , topped with some more butter and chopped onion and coriander and lemon wedges!

You can also add grated processed cheese or fried Kaju's for added taste.

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