Monday, December 2, 2013

Sunday “Shudh Desi” Brunch

Yes, as planned yesterday today’s Sunday brunch was ever comforting pure Indian delicacy – Pav Bhaji. The bunch of Pav (dinner rolls) were waiting all night. I woke up at 8am and started off prepping all vegetables. Also got to use the complimentary food processor I got in my Oster kitchen mixer/blender package for the vegetables. Made my vegetable chopping so quick, with my husband’s help we quickly finished cleaning and chopping all the vegetables and set up the cooker! Aarav was busy crawling all over the kitchen floor around our legs. He also got his share of vegetable mix for lunch!

11 am and Sunday brunch was ready. Buttery pan-roasted Pav with spicy yummy steaming hot bhaji with a garnish of crispy onion and green cilantro and a dash of lemon juice! What a hearty warm meal for cold Sunday! That’s a good end to the long weekend of Thanksgiving!

My Father’s perfect recipe for the Bhaji, for those interested!
Pav-Bhaji: for 10 persons.
Ingredients: Vegetables– Capsicum, Carrot, Green Peas, Green Beans, Cauliflower, Tomatoes, potatoes 250 gram each and one onion.
Spices – Ginger- 10gm, Garlic – 10 gm (10 –15 pieces), four green Chilies, Tamarind - 2–3 gm, pav-Bhaji masala, Sambar masala.
Wash nicely all these vegetables before cutting and cooking.
Preparation: Fine chop capsicum, carrot, green beans, cauliflower and potatoes. Except capsicum cook all other vegetables in cooker till it whistles 6-8 times. Make paste of ginger, garlic, Green chilies and tamarind in mixer. Chop tomatoes in small pieces. Cut the onion in thin slices.
Making Bhaji: Heat a big pan/vessel. Put in100 gm edible oil. Once oil is warm add one small spoon mustard seeds in the oil. Add thin chopped onion and fry it till it turns little brown. Add chopped capsicum and fry it till half cooked (10-12 minutes). Then add above paste and fry for 2 minutes.  Add chopped tomatoes and fry it well for 5-6 minutes. Press this capsicum & Tomatoes well by some pressing tool like a masher. Then add vegetables cooked in cooker and mash it well with above tool. Add 25 gm pav bhaji masala and 25 gm sambar masala. Add salt as per your taste. Cook the whole stew for another 10-15 minutes. Serve with chopped coriander leaves and fine chopped onion, as you like.  
You can use other vegetables as per your choice and availability. If green chillies are big then use 2 or 3 only. Nicely mash all the vegetables till it turns in paste form or homogeneous mixture.

Bon Appétit!

1 comment:

  1. This is a typical Bombay dish,though I am no fan of Pav Bhajji