Skip to main content

pav bhaji

Hi i have prepared pav bhaji masala,  north Indian recipe ,serve with bun.  It also goes well with chapathi,  masala dosai, and stuffed bread. . Add any kind of vegetable.


 Ingredients
Onion - small 2 nos (100 gm)
Tomato - 2 nos (150 gm)
ginger garlic paste - 1 teaspoon
beetroot - 3 small piece
carrot -1 nos
peas - 50 gm
capsicum - 50 gm
potato - 100 gm
kasthuri methi
Lemon
butter
 

Ingredients for grind pav bhaji masala

coriander -2 tablespoon
fennel seed - 1 tablespoon
cumin seeds - 1 tablespoon
cloves   - 3 to 4 nos
cinnamon - 1/2 inch
cardamon - 3 nos
red chilly - 4 to 5 nos
pepper - 1 tablespoon

or if u want simply takes spices

chilly powder -1/2 teaspoon
coriander powder - 1 teaspoon
Garam masala - 1 teaspoon

PREPARATION

  1. Dry roast all the ingredients coriander, fennel seeds, cloves, cinnamon, cardamon, pepper, cumin seeds red chilly, roast until smells comes out.
  2. Grind  it and keep it aside.
  3. In vessel or pressure cooker add beetroot, potato, peas, carrot, turmeric and salt cook it well.

  4. Heat a pan in mid flame. pour oil and 1 teaspoon of butter.
  5.  Add chopped onion, salt saute for until onion get glass stage.
  6. Add ginger garlic paste. saute until the raw smell goes out.
  7. Add capsicum, chilly powder, pav bhaji masala saute it.
  8. Add cooked vegetable with water, smash it well. add 1 tablespoon of butter.
  9.  cook for 10 min until oil comes out.
  10. Finally garnish with coriander and butter.
Ready to serve with buttery bun




Nutrition info 

Vegetable  are Rich in fiber, including vitamin A, vitamin C, potassium, and folate.
Fiber from the vegetable it reduce cholesterol level, lower risk of heart deceases.
Fiber is important of proper bowel function. it help to reduce a constipation.






Comments

Popular posts from this blog

Thattai recipe

Thattai ! is a traditional south Indian crispy snack, made from rice flour. Thattai originated in Tamil Nadu,  during the festival season. Thattai, murukku or  deep fried recipes  are made in south Indian homes. They are also known as Nippattu in Karnataka and Chekkalu in Andhra Pradesh.  Ingredients Roasted rice flour - 1 cup Besan flour - 2 tablespoon Channa dal - 2 tablespoon  Garlic pulse - 3 to 4 Red chilli - 4  Sesame seeds - 1 teaspoon Asafoetida - 1 pinch Salt to taste  Melted butter - 1 tablespoon Curry leaves  Preparation  Blend the garlic and red chilli coarsely. Soak channa dal for 30 minutes. Take roasted rice flour in a bowl,  Add all ingredients, Blended garlic and red chilli, Channa dal, sesame seeds,  besan flour, chopped curry leaves, salt, asafesida, finely chopped curry leaves and  melted butter. Make a scrambled, Gradually add water to form a dough.  Take zip ...

Yellow rice with chicken curry

  Yellow rice made with turmeric powder and saffron goes well with chicken curry. Ingredients Jeeraga samba rice or jasmine rice - 1 cup (250 gram) Water - 2 cup Ginger garlic paste - 1 teaspoon Onion - 1 medium sized Cinnamon - 1 inch Cardamon - 1  Cloves - 2 Turmeric powder - ¼ teaspoon Red chilli powder - ½ teaspoon Coriander powder - ½ teaspoon Pinch of saffron sock in the water Stone flower or Kadal paasi - small size Butter - 1 tablespoon PREPARATION Heat butter or ghee in a large saucepan. Add whole spices, let sauté until aroma comes out. Sauté  finely chopped onion until  softened. Add ginger garlic paste. Sauté until the raw smell goes out. Add all spices Red chili powder, coriander powder and turmeric powder and salt Let it cook for 5 minutes. Pour 2 cups of water or chicken broth and bring it to a boil. Check the salt. Add the rice, mix it well, let it cook for 5 minutes. Close the tight lid and low flame for 25 minutes. Chicken curry Ingredients Chicken ...

paneer butter masala

Paneer butter masala is a rich creamy Indian dish. paneer is an Indian cottage cheese. cooked in rich creamy tomato-based gravy, suitable with naan, chapatti, rotti, ghee rice.   Ingredients For the gravy Paneer - 250 gram Onion - 2 medium sized Tomato - 2 medium sized (1 cup) Ginger garlic paste - 1 teaspoon Cumin seeds - 1 teaspoon Cinnamon - 1/2 inch Cardamon - 2  Cloves - 3 Chilli powder - 1 teaspoon Butter - 3 tablespoon cashew -10 salt  Garam masala - 1/4 teaspoon For the garnishing Fresh cream - 2 tablespoon Kasthuri methi( dried fenugreek leaves) - 1 tablespoon Finely chopped coriander leaves. For the paneer Butter - 1 tablespoon Garam masala - 1 teaspoon Paneer cubes - 250 gram For the masala paste Onion 2 medium sized - 2 Tomato 2 - 250 gram Cashew -10 (soaked for 15 minutes) Preparation Marinate the paneer with garam masala. preparing for the masala paste Soak the cashew for 15 minutes. Heat butter in a pan over medium heat. Add chopped onions and sauté ...