Home Made Pav Bhaji Masala Powder

A good Pav Bhaji depends on the quality of masala used in it. I always used to make Pav Bhaji with Everest Pav Bhaji Masala until my dear sister 'S' shared this recipe with me a year back. And ever since it's been no looking back to the store bought ones. This homemade masala is so fragrant and flavorful and does make a lot of difference adding this instead of readymade powders to your food.. I also use this masala instead of garam masala in pulao's and stir fries sometimes to spice them up.

Ingredients:-

• 18 - 20 kashmiri red chillies (kashmiri akhi lal mirch)
• 5 tbsp coriander seeds (akha dhania)
• 2 tbsp cumin seeds (zeera)
• 1 tbsp all spice powder (garam masala powder)
• 1 tbsp pepper corns (kali mirch)
• 1 tbsp dry mango powder (amchur)
• 1 tsp thymol seeds (ajwain)
• 1 tsp mustard seeds (rai)
• 1 tsp fennel seeds (saunf)
• ¼ tsp turmeric powder (haldi powder)
• 4 bay leaves (tezpatta)

Method:-

• Roast chillies and coriander seeds on a pan for a minute. Keep stirring continuously.
• Then add all the ingredients (except turmeric powder, dry mango powder and all spice powder) in a wok.
• Roast well for a minute stirring continuously.
• Cool and grind to a fine powder along with turmeric powder, dry mango powder and all spice powder.
• Store in a clean and dry jar.

Notes:-

• Kashmiri dry red chillies are less spicy and widely known for the vibrant red color they give to the food when added. You may substitute kashmiri chillies with the regular dried ones but then use just 12 -15 chillies. You will get the same taste but the colour will be slightly dull.
• This masala can be stored for approximately a month.

Happy Cooking!!

Sending this entry to :- Easy to Prepare in 15 minutes and Taste Of The Tropics - Turmeric & Chef Mireille's Global Creations

 

Pav Bhaji / Spicy Vegetable Gravy With Shallow Fried Buns

Pav Bhaji is a mix of spicy vegetables served with shallow fried buns. It is a famous fast food in Mumbai available on every street corner.  There was a hotel near our house in Mumbai named Shabari where we used to have pav bhaji at least twice a month. I was crazy of the aroma especially when they add Amul butter in the end and each time it took me to a totally different world. Oh, I missed it so much after I left Mumbai that I had no choice left but to start cooking this at home. And now I prefer home-made pav bhaji than the restaurant ones. It is my all-time favorite and very easy to prepare too. My hubby loves to eat the leftover bhaji with chapati's for breakfast. If you are a pav bhaji lover like me, do try this recipe.. It's the best pav bhaji ever.

Ingredients:-

• 200 gms cauliflower (cut in florets)
• 2 - 3 potatoes 
• 1 carrot (peeled & roughly chopped)
• 3 tomatoes (finely chopped)
• 2 onions (finely chopped)
• 2 - 3 green chillies (slit and chopped finely)
• ½ cup green peas
• ¼ cup coriander leaves (finely chopped)
• ¼ cup mint leaves (finely chopped) 
• 3 tbsp oil
• 2 tbsp pav bhaji masala
• 1 tbsp garlic (finely chopped)
• 1 tbsp coriander powder
• 1 tsp ginger-garlic paste
• 1 tsp red chilli powder
• 1 tsp cumin powder
• ½ tsp all spice powder / garam masala powder
• ¼ tsp turmeric powder
• salt to taste
• butter as required

Method:-

• Boil potatoes, carrots, cauliflower and green peas with enough water. 
• Drain and reserve the stock (boiled water) aside.
• Heat oil in a wok.
• Add garlic and fry till golden.
• Add onions and green chillies. Fry till onions are soft.
• Add tomato and ginger-garlic paste.
• Cook till tomatoes are soft.
• Add chilli powder, turmeric powder, coriander powder, cumin powder, all spice powder, pav bhaji masala and stir till oil leaves the masala.
• Add boiled vegetables and potatoes and mash them.
• Pour in vegetable stock.
• Add in coriander and mint leaves.
• Garnish with butter.

For serving:-

• 8 - 10 buns (pav)
• butter for frying

Method:-

• Heat 1 - 2bsp butter in a pan.
• Fry the buns on both sides till light brown.
• Serve hot with bhaji and finely chopped onions.

Notes:-

• Adjust pav bhaji masala according to your taste.
• You may use garlic paste instead of finely chopped garlic.
• You may also use vegetables like cabbage and capsicum.

Happy Cooking!!

Sending this entry to :- WTML–Walk Through Memory Lane & Gayathri's Announcement page and Easy to Prepare in 15 minutes and Taste Of The Tropics - Turmeric & Chef Mireille's Global Creations