pav bhaji

Pav bhaji

Pav bhaji is a  famous street side food originally from Mumbai cuisine. And I must say this is the simplest wholesome meal , as the bhaji consists of all the mixed veggies. I make sure to add wide variety of veggies to make the dish nutritious.
This is my cousin's (keerthi) favourite dish and of course she comes here to visit her nieces whom she is even more fond of. When ever keerthi visits us( Can count the no of visits though " Dr " keerthi !!) I make sure to cook this dish for her and every time it has turned out well.
Here goes the recipe
Recipe source Vah chef with some alterations.

Ingredients :
Veggies:
Potatoes- 2 med peeled and cut into half
Cauliflower -1 small
Carrots- 2
beetroot-1/2 piece of a small beetroot grated ( read the foot note)
green peas- 1/2 cup
beans - 5 to 6 finely chopped

For masala:
tomatoes - 2 nos finely chopped
Onion - 1 big finely chopped
Capsicum- 1 finely chopped
Oil/ butter- 2 tbsp
Jeera - 1tsp
Pav bhaji masala- 2 tsp
Amchur pwd- 1/2 tsp
Chilli pwd- 1/2 tsp

Pav buns
Butter for toasting the pav

Procedure:
Cook the vegetables 
Wash the cauliflower florets and let them stand in boiling salted water with a pinch of turmeric for few mins . Pressure cook all the veggies except capsicum, tomatoes and onions with water until cooked , for about 5 whistles.

Masala preparation
Heat oil/ butter in a wok add jeera once it splutters  add onions , cook until onions are well browned , add ginger garlic paste, fry for few mins, add tomatoes and cook until mushy and oil gets separated. Add capsicum and fry until it is cooked well.Add pav bhaji masala, amchur pwd  and chilli pwd.

 Add the cooked veggies along with water to the cooked masala and mash them using a masher . The veggies and the masala should be mashed really well.Add salt and more water if required  to adjust the consistency.A dollop of butter can be added now for that extra oomph. Salt and the masalas can be adjusted acc to taste.Garnish with finely chopped coriander leaves and switch off the stove.

Heat the  girdle and once its hot add butter and toast the pav buns on both sides . Serve the toasted pav buns with prepared bhaji , chopped onions and a slice of lemon.

Note:
Do not skip beetroot as it gives natural colour to the bhaji. Add just a small piece as the bhaji will get overpowered by beetroot flavour.

Avarekalu Nipattu

Avarekalu Nipattu


With the onset of winter comes the season of field beans(Avarekalu) . Namma Bengaluru is famous for avarekalu and its variety of dishes and to name a few, avarekalu upma, avarekalu Rotti, avarekalu huli, avarekalu Kodubale and nipattu . Avarekalu mela at food street ,sajjan rao circle ,is a treat for all bengalurians .


In this particular recipe we use hitakida avare bele( the outer skin of the bean is removed)

Here goes the recipe

Tender deskinned Field beans / Hitakida avarebele - 3/4th cup, boiled
Rice flour / Akki hittu - 2 cups
Roasted gram( hurigadale)- 1/4th cup, powdered
Peanuts- 1/2 cup ( coarsely powdered)
Chilli powder- 1 1/2 tsp
Salt-3/4th tsp
Hot oil- 2 tbsp
Oil for deep frying

Procedure:
In a large mixing bowl mix rice flour roasted, gram flour , coarsely powdered peanuts, chilli pwd ,salt  hot oil and boiled beans  using very little water. The mixture should be crumbly. Take the mixture in parts and add little more water. Make sure it is not too watery.The dough should be stiff. Take a lemon size ball place it in between  greased plastic sheets and press it using the roti press , I used my roti maker for this . Heat oil in a wok and when its hot drop the nipattu and deep fry until golden brown. Repeat the same with the rest of the dough.Cool and store in air tight containers.