PAV BHAJI

 MUMBAI SPECIAL PAV BHAJI 

AS WE ALL KNOW PAV BHAJI IS BASICALLY ORIGINATED  IN MUMBAI ( BOMBAY). IN THE  1850s. AS A FAST LUNCH TIME DISH FOR  TEXTILE MILLS WORKERS IN MUMBAI. PAV BHAJI WAS LATER SERVED AT RESTAURANTS THROUGHOUT THE CITY. PAV BHAJI IS NOW OFFERED AT OUTLETS FROM SIMPLE HAND CARTS TO FORMAL RESTAURANTS IN ALL OVER THE INDIA.

INGREDIENTS.

1. 2 CAPSICUM
2. 3 LARGE TOMATOES 
3. 1 LARGE ONION
4. 1/2 CABBAGE.
5. 1 LARGE POTATO
6. CORIANDER LEAVES
7. LEMON 
8. PAV BHAJI MASALA
9. BUTTER 
10. 2TBSP GINGER GARLIC PASTE
11. SALT 
12. BUNS ( PAV)

NOTE: YOU CAN USE ANY OTHER VEGETABLES LIKE CAULIFLOWER, GREEN PEAS.

FOR GARNISHING 

1. HALF ONION FINELY CHOPPED.
2. LEMON
3. CORIANDER LEAVES CHOPPED

METHOD FOR PAV BHAJI 

1. ROUGHLY CHOPPED ALL VEGETABLE.USE 3TO 4 CUPS OF WATER. THEN PRESSURE COOK UNTIL 6 TO 7 WHISTLE.

2. LET THE COOKER COOL DOWN. STAIN ALL THE WATER FROM THE VEGETABLES. YOU CAN USE STAINER TO STAIN IT.

3. KEEP IT ASIDE

4. HEAT A 2TBSP OF BUTTER IN A LARGE SKILLET OR A POT ON A MEDIUM HEAT. ADD THE 2TBSP OF GINGER AND GARLIC PASTE. SAUTE FOR FEW SECONDS.

6. NOW ADD ALL THE BOILED VEGETABLE AND MASH IT WITH THE HELP OF THE MASHER. NOW ADD 1 TBSP OF PAV BHAJI (OR  AS PER REQUIREMENT).

7. MIX IT GENTLY, IN THE END, ADD SALT ACCORDING TO YOUR TASTE AND ALSO ADD SOME CORIANDER LEAVES.

STEP BY STEP 

1.  ROUGHLY CHOPPED ALL VEGETABLES. USE 3 TO  4 CUPS OF WATER. THEN PRESSURE COOK UNTIL 6 TO 7 WHISTLE.

2. HEAT A 2TBSP OF BUTTER IN A LARGE SKILLET OR A POT ON A MEDIUM HEAT. ADD THE 2TBSP OF GINGER AND GARLIC PASTE. SAUTE FOR FEW SECONDS.

3. NOW ADD ALL THE BOILED VEGETABLE AND MASH IT WITH THE HELP OF THE MASHER. NOW ADD 1 TBSP OF PAV BHAJI (OR  AS PER REQUIREMENT). MIX IT GENTLY, IN THE END, ADD SALT ACCORDING TO YOUR TASTE AND ALSO ADD SOME CORIANDER LEAVES.

4. YUMMY AND DELICIOUS PAV BHAJI IS READY TO EAT.