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My Favourite Food Pav Bhaji Essay Checker

The day was warm, and the sky was china blue. Bees buzzed among the foxgloves, and Daisy wandered down the lane, humming a little tune to herself. Suddenly, from the corner of her eye, she caught sight of a beautiful yellow butterfly stuck in a spider’s web. As she crouched down to take a closer look, a black spider emerged from beneath a leaf and began crawling across the web towards it.

It was time for her bedtime story and cuddled at one corner of her bed with my arm wrapped around her, the butterfly (my butterfly!) and I were reading her favorite bookDaisy Dawson is on her way”. A book about this little daydreamer Daisy, just like the one squeezing my arm sitting next to me.
With her feather soft, plush, pink hello kitty blanket drawn till her nose, and her legs slowly curling towards her chest, I could see that she just couldn’t take the thrill. “Do you want me to stop and maybe we can read it later?” I suggested.

“No, no… go on”, she insisted shaking her head, fast, sideways, with eyes still glued on the yellowing pages of her book. And started whispering softly along with me as I smiled and continued …

“Oh, no, you don’t!” said Daisy, cupping her hand protectively around the struggling insect. As the spider scuttled back to its hiding place, Daisy scooped the butterfly out of the web and carefully pulled some sticky strands from its wings …
” Yay!”, she shouted and repeated again after me.
“There you go,” she said. “Back in the world again.”
Then she smiled and opened her palms toward the sky….

And with her plush pink hello kitty blanket thrown to a side, I could see her two arms open wide in the air and then a loud clap. “That is such a nice thing to do Maa. I like Daisy, a LOT! But Maa, why does anyone hurt anyone?”
“I’m really not sure honey”, I responded rather hurriedly for I had no good answer to that question.
“Well, they should not, because its just not nice!”
And just like that she left me feeling proud, blessed and guilty all at the same time. Wish we looked at life with the eyes of a four year old. Things would have been so much simpler and better.

With her belly still warm with the pav bhaji all of us made together for dinner that evening and her heart content, she hugged Pinky, her pink pig, closed her curious eyes and fell asleep. I kept exchanging glances between her peaceful and innocent sleeping self and the moon and stars coming out of the ladybug lamp on her side table and reflecting on the walls of her room.

Ingredients: Serves 6

For Bhaji (vegetable curry):
4 cups coarsely chopped cabbage
2 medium sized potatoes, peeled (any kind is fine)
1 1/2 cups carrots
2 1/2 tablespoon olive oil
1 large sized bell pepper, cleaned, chopped
1 cup onion, chopped
1/2 teaspoon turmeric
Salt to taste
1 teaspoon cayenne pepper
1/2 teaspoon garam masala
1 tablespoon fresh ginger, grated
1 1/2 cups tomato, chopped

1 cup frozen green peas, thawed (fresh is fine too. Adjust cooking time accordingly)
1 tablespoon pav bhaji masala
2 tablespoon freshly squeezed lemon juice (adjust according to taste)
Cilantro for garnish

Pav:
Dinner Roll, approx. 2-3 per person
2-3 tablespoon butter for buttering dinner rolls + extra to be served with bhaji
1-2 teaspoon chili/cayenne pepper powder

Method:
For Bhaji:
Bring first three ingredients together in a pressure cooker or a pot. Boil till cooked through. Drain excess water. Mash. Set aside.
Heat oil in a large thick bottom pan on medium high heat. Add onion and bell pepper. Saute till soft, 3-5 minutes.
Add turmeric, garam masala, cayenne pepper, salt and ginger. Cook for 30 seconds. Add tomato. Turn the heat to medium low. Cook until the tomatoes are soft, 5 minutes.
Add peas. Cook for a minute. Add mashed vegetables. Mix well.
Add pav bhaji masala and lemon juice. Mix well. Cover and let simmer for 5-8 minutes until flavors marry well together.
Turn heat off. Uncover. Garnish with cilantro. Top with a dollop of butter and lemon wedges on the side.

For Pav:
Slice pav horizontally into two cutting from the middle. Brush cut sides liberally (as liberal as you can get!) with butter and sprinkle some pepper powder.
Heat a thick bottom skillet. Toast both sides of pav on the skillet till lightly browned.
Serve pav and bhaji together with a side of simple Indian salad.
Heat a thick bottom skillet.

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Read This Recipe in -> Hindi

pav bhaji recipe with video and step by step photos. this mumbai style pav bhaji is super delicious to taste and similar to the pav bhaji one gets in mumbai.

pav bhaji is one of the most popular mumbai street food. whenever we would go to juhu beach, pav bhaji was one snack we would always have. i have fond memories of having pav bhaji in my childhood at juhu beach in mumbai. apart from pav bhaji there are various street food recipes which are popular in mumbai and any foodie visiting mumbai should try them like:

later when still in my teens, i started making pav bhaji at home. making pav bhaji at home is very easy. i personally prefer to use amul butter while making pav bhaji, but you could use any brand or even white butter. the best taste of pav bhaji comes with using the perfect pav bhaji masala. so you can use your favorite brand or make pav bhaji masala at home. i have shared an awesome recipe of pav bhaji masala powder which you can try making at home.  its always best to make your own spice powders at home.

the vegetables that are usually added to pav bhaji are cauliflower, potatoes, carrots, peas, capsicum and french beans. depending on the quantity of these vegetables, the final taste and color of the pav bhaji will be different. e.g, if you add more carrots, the pav bhaji will have a mild sweeter taste. you can also just make the bhaji with any of these veggie combination. however, addition of capsicum (green bell pepper) is a must.

for the pav you can either make them at home or buy from a good bakery. i usually make pav a day before when we plan to have pav bhaji or misal pav. in the pics the pav is made from whole wheat flour. i still have to add a recipe of 100% whole wheat pav. meanwhile you can check these recipes of pav which i have already shared:

  1. indian pav recipe,
  2. mumbai ladi pav
  3. pav recipe in pressure cooker.

few street food snacks where pav is used are masala pav, misal pav and vada pav. if you like pav bhaji, then you can also check these tasty variations of pav bhaji:

if you are looking for more street food recipes then do check kulfi, chole bhature, poori bhaji, matar kulcha, samosa chaat, mumbai pani puri and dahi bhalla chaat recipe.

pav bhaji recipe video:

(1:35 minutes quick video)

mumbai pav bhaji recipe below:

how to make mumbai style pav bhaji recipe:

cooking veggies:

1. rinse, peel and chop the veggies. you will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. you can also add veggies of your choice.

2. add all the above chopped veggies in a 2 litre pressure cooker. also add 1 cup green peas (fresh or frozen).

3. add 2.25 to 2.5 cups water.

4. pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.

5. when the pressure settles down on its own, open the cooker and check if the veggies are cooked well. you can even steam or cook the veggies in a pan or pot. the vegetables have be to cooked completely. keep the vegetables along with the cooked water (stock) in the cooker itself.

making bhaji for pav bhaji:

6. heat a pan or kadai. you can also use a large tawa. add 2 to 3 tablespoons butter. you can use amul butter or any brand of butter. butter can be salted or unsalted.

7. let the butter melt.

8. as soon as the butter melts, add 1 teaspoon cumin seeds (jeera).

9. let the cumin seeds crackle and change their color.

10. then add ½ cup chopped onions.

11. mix onions with the butter and saute on a low to medium flame till translucent.

12. saute till the onions turn translucent.

13. then add 2 teaspoons ginger-garlic paste. you can also crush or 1.5 inch ginger and 5 to 6 medium garlic cloves, crushed in a mortar-pestle.

14. mix and saute till the raw aroma of both ginger and garlic goes away.

15. then add 1 to 2 green chilies (chopped).

16. mix well.

17. now add 2 cups finely chopped tomatoes.

18. mix very well.

19. then begin to saute tomatoes on a low to medium flame.

20. saute till the tomatoes become soft and mushy and you see butter releasing from the sides. this takes about 6 to 7 minutes on a low to medium flame. if the tomatoes start sticking to the pan, then sprinkle some water and mix well.

21. when the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). sauté for 2 to 3 minutes. if the mixture starts sticking to the pan, then you can sprinkle some water. you don’t need to cook the capsicum till very soft. a little crunch is alright.

22. add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.

23. then add 2 to 3 tablespoons pav bhaji masala powder. depending on how strong is the aroma and flavor of pav bhaji masala, you can add it less or more. add 2 tablespoons if the pav bhaji masala is strong, intense and flavorful. for a less aromatic pav bhaji masala you can add 3 tablespoons of it.

24. mix very well.

25. add the cooked veggies.

26. mix well.

27. add all of the stock or water from the pressure cooker in which the veggies were cooked.

28. mix very well.

29. then season with salt as per taste.

30. with a potato masher, begin to mash the veggies directly in the pan.

31. you can mash the veggies less or more according to the consistency you want in the pav bhaji. for a smooth mixture mash more. for a chunky pav bhaji, mash less. now you can add more water if the bhaji looks thick.

32. keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes on a low flame.

33. if the bhaji becomes dry and then add some more water. the consistency is neither very thick nor thin.

34. do stir often so that the bhaji does not stick to the pan. when the pav bhaji simmers to the desired consistency, check the taste. add salt, pav bhaji masala, red chili powder or butter if required.

frying pav for pav bhaji:

1. when the bhaji is simmering, you can fry the pav so that you serve the pav with steaming hot bhaji. slice the pavs from the center.

2. heat a tawa or a shallow frying pan. keep the flame to a low and then add butter.

3. when the butter begins to melt, add a bit of pav bhaji masala. you can skip pav bhaji masala if you want.

4. mix the pav bhaji masala very well with a spoon or spatula.

5. then place the pav on the butter.

6. rotate the pav all over the melted butter so that the pav absorbs the butter.

7. now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. add more butter if required. you can turn over and toast them more if required. then remove in a plate and keep aside. this way you can fry pav in two to three batches.

serving pav bhaji:

now take the bhaji in a serving plate or a bowl. top it up with one to two cubes of butter. you can add more butter, if you like. place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji. serve bhaji with the lightly pan fried and buttered pav. pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji and then eaten with pav. you can check the video above to see how pav bhaji is served and eaten.



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pav bhaji recipe, mumbai pav bhaji recipe

pav bhaji recipe - pav bhaji is a popular street food from mumbai consisting of spiced smooth mashed mix vegetables, served with lightly toasted buttered bread.

course: brunch, main course, snacks, starters
cuisine: indian street food, maharashtrian, mumbai street food
ingredients (1 cup = 250 ml)
  • 3medium sizes potatoesor 250 grams potatoes, peeled and chopped
  • 1 to 1.25cupschopped caulifloweror 120 to 130 grams cauliflower
  • 1cupchopped carrot
  • 1cupgreen peas,fresh or frozen
  • ⅓cupchopped french beans,or 12 to 14 french beans, chopped - OPTIONAL
  • 2.25 to 2.5cups waterfor pressure cooking
other ingredients for pav bhaji:
  • 3tablespoonsamul butter,butter is also added later while serving, you can add upto 5 to 6 tablespoons of butter too for a richer version
  • 1teaspooncumin seeds(jeera)
  • 1large onion,finely chopped or ½ cup finely chopped onion
  • 2teaspoonsginger-garlic pasteor 1.5 inch ginger and 5 to 6 medium garlic cloves crushed in a mortar-pestle.
  • 1 or 2green chilies,chopped
  • ½cup finely chopped capsicum or 1 medium sized capsicum (green bell pepper), finely chopped
  • 2cupstightly packed finely chopped tomatoes,or about 2 to 3 large tomatoes, finely chopped
  • 1teaspoonturmeric powder(haldi powder)
  • 1teaspoonkashmiri chilli powderor freshly ground 1 to 2 soaked dry kashmiri red chilies - the latter works much better and imparts a beautiful orange color to the bhaji
  • 2 to 3tablespoonspav bhaji masala, add as required
  • 1.5 to 2cupswater or the stock in which the veggies were cookedor add as required
  • saltas required
accompaniments for pav bhaji:
  • 12pavs for serving with the bhaji
  • 1medium to large onion,finely chopped
  • 1lemon or lime,chopped in wedges
  • 3 to 4tablespoonschopped coriander leaves,for garnish
cooking veggies for bhaji:
  1. rinse, peel and chop the veggies. you will need 1 cup chopped cauliflower, 1 cup chopped carrot, 3 medium sized potatoes (chopped) and ⅓ cup chopped french beans. you can also add veggies of your choice.

  2. add all the above chopped veggies in a 2 litre pressure cooker. also add 1 cup green peas (fresh or frozen).

  3. add 2.25 to 2.5 cups water.

  4. pressure cook the veggies for 5 to 6 whistles or for about 12 minutes on medium flame.

  5. when the pressure settles down on its own, open the cooker and check if the veggies are cooked well. you can even steam or cook the veggies in a pan. the vegetables have be to cooked completely.

making bhaji for pav bhaji:
  1. heat a pan or kadai. you can also use a large tawa. add 2 to 3 tablespoons butter. you can use amul butter or any brand of butter. butter can be salted or unsalted.

  2. as soon as the butter melts, add 1 teaspoon cumin seeds.

  3. let the cumin seeds crackle and change their color.

  4. then add ½ cup finely chopped onions.

  5. mix onions with the butter and saute on a low to medium flame till the onions translucent.

  6. then add 2 teaspoons ginger-garlic paste. you can also crush 1.5 inch ginger and 5 to 6 medium garlic cloves in a mortar-pestle. 

  7. mix and saute till the raw aroma of both ginger and garlic goes away.

  8. then add chopped green chilies. mix well.

  9. now add 2 cups finely chopped tomatoes. mix very well.

  10. then begin to saute tomatoes on a low to medium flame

  11. saute till the tomatoes become soft and mushy and you see butter releasing from the sides. this takes about 6 to 7 minutes on a low to medium flame. if the tomatoes start sticking to the pan, then sprinkle some water and mix well.

  12. when the tomatoes have softened, then add ½ cup finely chopped capsicum (green bell pepper). sauté for 2 to 3 minutes. if the mixture starts sticking to the pan, then you can sprinkle some water. you don’t need to cook the capsicum till very soft. a little crunch is alright.

  13. add 1 teaspoon turmeric powder and 1 teaspoon kashmiri red chilli powder.

  14. then add 2 to 3 tablespoons pav bhaji masala. mix very well.

  15. add the cooked veggies. add all of the stock or water from the pressure cooker in which the veggies were cooked. mix very well.

  16. then season with salt as per taste.

  17. with a potato masher, begin to mash the veggies directly in the pan.

  18. you can mash the veggies less or more according to the consistency you want. for a smooth mixture mash more. for a chunky pav bhaji, mash less.

  19. keep on stirring occasionally and let the bhaji simmer for 8 to 10 minutes. 

  20. if the bhaji becomes dry and then add some more water. the consistency is neither very thick nor thin.

  21. do stir often so that the bhaji does not stick to the pan. when the pav bhaji simmers to the desired consistency, check the taste. add salt, pav bhaji masala, red chili powder or butter if required.

  22. when the bhaji is simmering, you can fry the pav so that you serve the pav with hot bhaji. slice the pavs.

frying pav for pav bhaji:
  1. heat a tawa or a shallow frying pan. keep the flame to a low and then add butter.

  2. when the butter begins to melt, add a bit of pav bhaji masala. you can skip pav bhaji masala if you want.

  3. mix the pav bhaji masala very well with a spoon or spatula.

  4. then place the pav on the butter.

  5. rotate the pav all over the melted butter so that the pav absorbs the butter.

  6. now turn over the pav and rotate them on the tawa so that the second side absorbs the butter. add more butter if required.

  7. you can turn over and toast them more if required. then remove in a plate and keep aside.

  1. now take the bhaji in a serving plate or a bowl. top it up with one to two cubes of butter. you can add more butter, if you like. 

  2. place a side of finely chopped onions, lemon wedges and finely chopped coriander leaves. or you can sprinkle onions, coriander leaves and lemon juice directly on the bhaji. 

  3. serve bhaji with the lightly pan fried and buttered pav. pav bhaji is topped with chopped onions, coriander leaves and the lime or lemon juice is squeezed on the bhaji while eating. 

few suggestions for making pav bhaji recipe:

  1. the spice powders can be easily adjusted to suit your taste.
  2. if you don't want to add butter, then you can also make the pav bhaji in oil.
  3. if you don't have pav bhaji masala, then add garam masala. i have made pav bhaji with garam masala only and nobody could tell the difference. in this scenario, then just add some dry mango powder/amchur to the pav bhaji to get that slightly sour taste. quantity is 2 tsp garam masala with 1 tsp amchur (dry mango powder).
  4. pav bhaji can be had as a meal during lunch or dinner. you could also have it as an evening snack.
  5. use good quality pav bhaji masala or make it at home. 

approximate nutrition info per serving:

pav bhaji recipe, mumbai pav bhaji recipe
Calories 228Calories from Fat 63
Total Carbohydrates 35g12%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Indian Vegetable Recipes, Kids Recipes, Main Course, Popular Indian Recipes, Starters & Snacks RecipesTagged With: Bachelor Recipes

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