Posts Tagged ‘mashed’

Pav Bhaji

Posted: August 10, 2010 by incidentalcooksuman in Indian Food, Street Food
Tags: , , , , ,

Recipe Yields: 4 Servings

Pav Bhaji

Pav bhaji (also spelled as pao bhaji and pau bhaji) is very popular fast food in Mumbai. Pav in Marathi means bread (borrowed from Portuguese pão). Bhajiis means for a curry and vegetable dish. Pav bhaji consists of the bhaji (a potato-based curry) and the pav, garnished with coriander and chopped onions. It is normally served with heavy dose of butter, so it is not most healthy dish. So apart from guilt of having so much butter, this dish is amazing.

Pav Bhaji represents Mumbai on a plate, which has influences from all the people who have lived and loved the city. If you visit this beautiful city, you will see pav bhaji stalls a lot and you will hear sound of metal hitting the Iron Tava on which bhaji is cooked. It is a delight.

Pav Bhaji

Pav Bhaji

Ingredients:

  • 1 medium potato, boiled and peeled
  • 1/2 cup cauliflower florets
  • 1/2 cup green bell pepper, carrots and frozen peas
  • 1 small white onion, chopped
  • 3 garlic cloves, crushed
  • 1 1/2 teaspoon ginger, grated
  • 1/2 cup crushed tomatoes
  • 2 green chillies, chopped
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala powder
  • 2 tablespoon pav bhaji masala
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon oil
  • 2 tablespoon butter
  • salt to taste
  • fresh coriander leaves, chopped
  • Pav/buns for serving

Preparation:

  • Heat oil in a large skillet, add chopped onions, garlic, ginger and green chillies and cook for 2-3 minutes.
  • Add all the veggies, turmeric powder, red chilli powder, garam masala powder, coriander powder, pav bhaji masala and salt to taste and cover the pan and cook until the veggies are tender.
  • Now add crushed tomatoes, boiled potatoes and some water and again cover the pan and cook for 4-5 minutes.
  • Mash all the veggies with potatoes masher as fine as you can and add some water and cover the pan, simmer the gas and cook for 4-5 minutes more.
  • Again mash the veggie and add 1 tablespoon of butter to it and simmer the gas and cook until the oil separates from the masala.
  • You need a thick, mashed gravy with the veggies. So, you have to mash it at least 3-4 times and cook covering it with water.
  • Once the masala is done, heat another pan with butter, slit the pav horizontally and toast slightly brown.
  • Sprinkle fresh coriander leaves into the masala.
  • Serve with some chopped red onion, green chillies, lemon wedges on side and top the masala with butter and enjoy it hot.
Pav bhaji

Pav bhaji

Baigan Bharta/Mashed Eggplant

Posted: June 29, 2010 by incidentalcooksuman in Indian Food
Tags: , , , ,

Recipe Yields: 2 -3 servings

Baigan Bharta/Egg plant mashed

I love eggplants, the color, the taste…oh it just awesome. I like to use different varieties of egg plants because I like the flavor of it. There are several ways to make this veggie. One way is to make  Baigan Bharta. This is the staple food in every north indian home. In order to make this bharta we need to roast egg plants. The easiest way is to roast egg plants in regular oven and then use it for bharta, easier to clean up. This is perfect with indian bread/roti. But you can also use this as spread on bread with some lettuce leaves. I make this for lunch sometimes when I have leftovers the next day.

Baigan bharta/Eggplant mashed

Baigan bharta/Eggplant mashed

Ingredients:

  • 1 large egg-plant
  • 1 large onion
  • 1/2 cup crushed tomatoes
  • 4 garlic cloves, crushed
  • 1 teaspoon grated ginger
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala powder
  • 2 green chillies
  • salt to taste
  • 2 tablespoon oil

Preparation:

  • Wash and pat dry eggplant with a kitchen towel. On a baking sheet lined with sliver foil, keep the egg-plant on it. Make 5-6 slits to the egg plants. Rub with olive oil, salt and pepper.
  • Roast in regular oven at 400 deg Fahrenheit for about 40-45 minutes or until they look tender.
  • Once done, shift the eggplant to a bowl, cover the bowl with a clear wrap tightly so that all the moisture can be collected inside and it will be easier to remove the skin.
  • After 10-15 minutes, remove the skin of eggplant, mashed the same and keep it aside.
  • Heat oil in a pan over medium high heat, add ginger, garlic, green chillies followed by onions and cook until onions are soft or slightly brown in color.
  • Add crushed tomatoes, turmeric powder, coriander powder, garam masala powder, salt to taste and cook until oil separates from the masala.
  • Add mashed eggplants to the masala, cover the pan add cook for 5 minutes more.
  • Uncover the lid and cook 2-3 minutes more.
  • Serve with indian bread/roti.