Winter special- Cheesy Broccoli mushroom soup

               Cheesy Broccoli mushroom soup

Hi,
everybody,
Welcome to our kitchen.
Winter is incomplete without soup.
Today we are making very tasty, yummy soup..which is made from broccoli carrots, paneer and mushrooms.
Very healthy and very tasty.

Let  you know first that how beneficial broccoli is?

*It is anti microbial and anti oxidant.
*Good source of fibre
*protect eye.
*prevent cancer.
*Rich in calcium
*Anti viral
*Boost immunity
*beneficial for pregnant women
*Beneficial in high blood pressure
*Good source of protein
*Improve skin glow
*Fight heart disease
*Fight diabetes
*prevent cold
*support detoxification
*promote hair health
*Boost brain power
*Aids weight lose


Let you know the benefits of mushroom too!

*Excellent source of selenium which is good for bladder
*Rich source of vitamin B2 and B3
*Low in calories and sodium
* Stimulate absorption of iron
*Reduce blood pressure
*Prevent breast and prostrate cancer
*Help lowering cholesterol
*Protect diabetic from infections
*Boost immune system.
*High in vitamin D
*High in anti oxidant
*Good for weight management(help lose weight)
*Destroying cancer cells and or facilitating nerve regeneration.
*Eradicating viruses (including flu and small pox ( bacteria- Ecolli and yeast)


Here, I want to share the special benefits of mushrooms --  if  you haven't sun light in your home and you are unable to  take/restore vitamin D through sunlight then...
please increase the intake of mushrooms in your diet..because it  can be substitute of the benefits of vitamin D through sun light.



So ..I am here with a health boosting soup.


This awesome soup is appreciated by my whole family.
Rich in taste..and healthy too.
Try this awesome chessy soup...I am sure you will be happy to make this cheessy version of soup.

Let's us make  this warm cheesy sip of soup and enjoy winter.
I am sure your family members will enjoy to sip of this very special cheesy soup.(especially kids will enjoy it).

In other sessions I shall share many more yummy healthy soup recipes.

First we make this one..
Come and join me..

               Cheesy Broccoli mushroom soup

Preparation time: 5 -7 minute
Cooking time:20- 22 minutes
Serve 4 bowl

Ingredients-
5-6 florets of Broccoli( wash,cleaned and finely chopped)
6-7 button mushrooms( wash, cleaned and finely chopped)
1 medium size  gajar (carrot) (wash and cleaned and finely chopped- julienned)
50 grams paneer ( cottage cheese) cut in very small pieces
2tbsp(tablespoons) of butter
1 large onion ( finely chopped)
1 tsp of grated ginger
1/2 tsp of finely chopped garlic
3-4 tablespoons of cornflour or(maida/refine flour)
2cup of milk
2 tbsp fresh cream
2-3 tbsp grated  processed cheese
21/2cup water
Salt to taste
1tsp crushed  Pepeer powder( prefer white pepper powder)


Method-
*Heat butter in a non stick deep pan.
*Add chopped onions,grated ginger , garlic and saute for 2-3 minutes on medium heat, while stirring occasionally.
*Add broccoli, gajar and mushrooms. Saute for another 3-4 minutes, while stirring occasionally.
*Take One tablespoon of cooked veggies and keep aside for garnish.
*Meanwhile in a another pan add cornflour in a milk.Mix well.
*Add conflour milk mixture slowly by slowly into your veggies.
*Make sure that  this time your heat is very low.( simmer)
*Mix well and  add water .Cook on slow heat for atleast 10 minutes, while stirring occasionally.
*Add paneer,cheese, salt and pepper powder.
*Cook for 3-4 minutes.
*Check the consistency,It should be not very thick and nor very thin.
If you think  that water is needed then adjust water to your preference.
* Lastly add fresh cream. stir well.
*Switch off the gas.
*Garnish with cheese, broccoli and carrot. (Gajar)
Serve hot with bread stick and enjoy this very yummy tasty warm soup.

My mom tips-

* Always add milk in soup when heat is low otherwise it may curdle the soup.
*Never overcook veggies while making soup because it  may reduce the nutrition of  veggies.
* Use  fresh cream if you use milk in your soup , it will enhance the taste of soup.
*Cut veggies very finely in soup for good taste.
*Use ginger and garlic in your soup for good taste as well as  good for health.

I am sure, that you will be happy to make this awesome soup and enjoy winter .

Note-
Tbsp-- tablespoon
Tsp- teaspoon.

That's all for today,
We shall come very soon. With some more exciting recipes.
Keep watching us.

Thanks for reading my blog.

We signing off ,
 Bye.
Take care.

Asha
Archana

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Winter special- Methi paratha

                               Methi paratha

Hi, everyone,

Today, we are making fresh green methi paratha. In our home, We use methi leaves in our daily meal by any form in winter.
Not only for the health point of view, but we  love its smell as well as it's taste.
We use fresh greens methi as well as dried one.
we use kasuri methi  in our main course meal for enhancing the taste of recipe.

My mom always use to dried methi leaves in a sun for 4-5 days and store it for summer.
Actually the dried methi is known as kasuri methi in market.

So if you have abundant sun light ,use it and make kasuri methi at your own.

Let's know how beneficial methi are(fenugreek)  --

*It reduces cholesterol and cardiovascular risk.
*It's help to control diabetes.
*It's a appetite suppressant-  good for weight loss.
*It help to cure sore throat.
*It's cure acid reflux or heartburn.
*It's relieve in constipation, prevent colon cancer.
* Good for kidney problem.
*It's help to reduce menstrual discomfort and minimize the symptoms of menopause.
*It's help to increase breast milk production.
* Good for skin.

So, guys,
See the benefits of methi( fenugreek).

We should eat methi in any form as a green or  as methi seeds..

Use methi in sabzi, paratha, rice..whatever you want to make!

Make ladoos using methi seeds..my mom says that it has very warm effect and good for winter.
In another session ,I shall share you how to make methi or gond ladoos. These ladoos are very beneficial for your health specially in winter.

So guys,
Let's make methi paratha..


Methi ka paratha

Preparation time: 10 minutes
Cooking time: 15 minutes
Makes 6 paratha



Ingredients-

250 grams fresh wash and cleaned chopped methi leaves (fenugreek leaves)
2 cup wheat flour(  gehun ka atta)
1/2 cup  maida( refine flour)
1tsp-ajwain
Salt to taste
2 tbsp refine oil
2tbsp  fresh curd
1 tbsp fresh cream( you can use homemade Fresh cream/ malai)
2 tbsp gram flour( besan)
Lukewarm Water to knead
Refine Oil for making parathas




Preparation-

*Boil 2 cup water in a pan add methi leaves.
*Cook on medium heat for 2-3 minutes.
*Drain excess water in a seive.( chalnni)
* Squeeze out the  excess water.
*Use as required.


Method-

* Take a bowl add methi leaves along with refine oil,wheat flour and maida.
*Add fresh curd ,fresh cream, ajwain, salt and besan. Mix well.
*Make a stiff dough adding enough water.

*Cover it by lid and rest for 10 minutes.

*Divide 6 equal  portion of the kneaded dough.
*Take a one portion of dough,make a peda of it  dust by the wheat flour and roll out each peda into 140 mm or 5" chapati or as desired .

*Heat the tava/griddle and cook on medium heat applying 1 tsp of refine oil each side of paratha until you find brown golden spot on it.

*Make all parathas following above procedure.
*Serve hot with aachaar, curd or raitas and salad.




( My mom tip)-

*You can make parathas without boiling the methi leaves.

For this method-

you have to simply wash and clean the methi and  chopped it and add 2-3pinch of salt on it and mix well. And rest it for 20 minutes.
After that squeeze out extra water and use the same above procedure for making parathas.. These above procedure is necessary for reducing the bitterness of methi leaves.


( Following both of the procedures,  you will got nice crunchy, yummy parathas.

But we prefer boiling methi leaves because after that we find that  by mixing boiled  methi leaves in atta we got very good flexible (lachila) dough.

*Use lukewarm water for good texture of dough.

* By using fresh cream  in a dough make a paratha soft as well  as crunchy and tasty.

*you can make layered paratha or triangler in shape.
It's your choice.. Which shape you prefer.

I am sure you will be happy to make this paratha by making above method.

Make it now, and enjoy the winter with nice crunchy yummy bite of methi parathas.

That's all for today.

We will back very soon with..some more parathas recipes.

Till then..
Bye,
Take care.

Asha
Archana

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Makarshankranti special- Murmura ladoos and roasted chiwda ladoos

                           Murmura ladoo
        

Hi everyone,

Today we are making murmura ladoo.
It is traditional sweet making in time of winter especially on makarshankrati.

This is very easy recipe and loved by everyone.( specially kids like it very much).

Let's make murmura and  dry roasted chiwda ladoos.


Preparation time: 0 minutes
Cooking time: 10 -12 minutes
Makes 20 ladoos




Ingredients-

250 gram murmura
200 gram Gur ( jagerry)
1/2 cup water
1/2 tsp ghee for greasing palms.


Method-

*Heat a pan / kadhai .Add  Gur ( jaggery) and water.
*Cook for 5-6 minutes.  You find a syrup form bubbles and leaves the pan / kadhai.
It is right time to check the consistency. It should be thick syrup.

(How to check  whether it is done of not? Take a drop of syrup. put in bowl of water. After few seconds, check it. It should be hard enough to make a ball. ( a semi harden ball)
If it is  not done , cook for another few minutes. Check it again.
Once done , mix murmuras in it.
Mix  until murmuras  are  nicely coated with jaggery syrup.

* Rest it for few minutes.
* once cool.  (  Make sure it should be hot enough to make ladoo.( lukewarm )
Do not cool down the mixture completely.
In little hot temperature, you can easily make ladoos otherwise once it will harden it is very tough to make ladoos.
So make sure that the mixture is little hot.

*Take a small  portion(a ball like size).
*Roll it between your palms  to make round  ladoos.
*Repeat the same procedure to make all ladoos.

* keep aside and cool it completely.
* Once cooled, store in air tight container and enjoy it for 7-10 days.

You can make roasted beaten rice flakes ( chiwda) ladoos by following above written procedure.
But take roasted chiwda instead of murmura.



For this( roasted chiwda ladoos)
ingredients are


250 gram  dry roasted chiwda( beaten rice flakes)
200 gram Gur ( jaggery)
1/2 cup water
1/2 tsp of ghee for greasing the palms

Repeat the same above written procedure but add chiwda instead of murmuras.
                               
                     Roasted chiwda ladoo

Delicious crunchy roasted chiwda Gur ladoo and murmurs Gur ladoos are ready to eat.

Come and enjoy winter with murmura- chiwda jaggery preparations.

Happy eating.

Till then ,
Bye.

We are signing off .
We will come very soon with some delicious mouthwatering recipes.

Asha
Archana

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Makarshankranti special- Till Gur ladoo and tikki

                       Till Gur ladoo/Tikki

Hi Everyone,
Once again Happy Makarshankranti!
 On this very occassion we make various type of til sweet preparations.
Among them Till gur ladoo is very famous and made by every indians. It is a traditional sweet .

So,
we are here with Very famous Till Gur ladoo and til Gur tikki.

Muh toh meetha karo..

Ya, Without loosing much more time, let us make ladoos.

Preparation time:0minutes
Cooking time:10-15 minutes
Make 8-10 ladoos

Ingredients-
2cup white sesame seeds ( white til)
1cup jaggery( Gur)
1/2 cup water
1/2 tsp of  ghee for greasing hand

Method-

*Heat a pan/kadhai.
Add sesame seeds ,dry roast the sesame seeds in a pan on medium heat till they light golden brown in colour.
This will take around 5-6 minutes.

*you will find a nice aroma from them.
* once done,  let it cool down .
*keep aside.

* Heat a pan/kadhai. Add Gur jaggery ( Gur)
and 1/2 cup water.
*Cook on medium heat for at least 5-6 minutes or until the jaggery ( Gur) become thick syrup.
( How to check jaggery syrup ( Gur ki chasini)---
After 4-5 minute of cooking the Gur,you will find that Gur are forming bubbles and  leaves the pan / kadhai.This is a accurate time to check the consistency.

Take a drop of boiling  syrup put in a bowl  of  water. After few seconds, take it out.You will find it is harden enough to form a ball - make a  small ball.
If it is not done ( semi hard ball like consistency).Cook for another  few minutes and check again.
It should be thick syrup like consistency.
If you ignore this procedure, you will not get acqurate cruncy flaky tasty ladoos/tikkis.
This is very important part of making til - Gur ladoo/tikki.
So, make sure that your Gur ki chasini is forming bubbles and  leaving the pan.

*Once syrup is ready add roasted sesame seeds on Gur syrup. Mix it thougrouhly.
Keep mixing until seasame  seeds coated with jaggery syrup.

*switch off the gas. Rest for 2-3 minutes. Make sure that the mixture is not very hot.
It should be lukewarm.

*Grease your palm with  little ghee. Take a small amount  of til gur mixture to form small size ladoos.
*Roll it between your palm untill round enough and smooth in texture.
*Repeat the same procedure to make all ladoos.
( you can make tikki shape by pressing till - Gur mixture with the help of your palm.)

Rest it for an hour. Once it cool down it will little harden but chruncy.

*you can store these ladoos/ tikkis  in a air tight container for 7-10 days and enjoy eating it in evening or leizure time.

That's all for today.

Enjoy makar shakranti.

Till then,
Bye.
Asha
Archana

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Makarshankranti special- Til mawa Barfi

                                   Till ki Barfi

Hi, everyone,

Happy makarsankranti to everyone!
India is land of festivals.
We enjoy each moment of life by celebrating many festivals time to time through out the year.
Today is makarshankranti.
My mamma always make til-gur and murmura preparations for this occasion.
We enjoy by eating many times..because we make abundant amount of till ladoos and barfi and enjoy through out  for at least 7-10 days.

Here I am going to share with you,.my mom special til ki barfi..which is made from white till(sesame) and khoya(mawa) and sugar.
Very tasty and very delicious.

Let's make this

                                    Til ki barfi

Preparation time-0minutes
Cooking time-15-20 minutes
Makes 10-15  barfi

Ingredients-
2 cup white sesame seed( Til)
1 cup grated khoya (Mawa)
1 cup powdered sugar
1tbsp roasted while seasame ( Till)- for topping)


Method-

*Dry roast the sesame seeds in a pan/kadhai on medium heat till they turn light golden brown in colour, while stirring continuously.
It will take around 4-5 minutes.

*Make a coarse powder from it in a mixer/grinder. Keep aside it.

*Heat a pan /kadhai ,add mawa and powdered sugar along with sesame powder.
Mix well.
*Cook on very low heat (sim) for 2-3 minutes, while stirring occasionally.

In the meantime grease the 1/2 inch deep bottom thali or plate by a little ghee.(just1/2tsp of ghee is quite enough )

*Switch off the gas. Immediately after that put the til mawa mixture on grease plate.



*grease your hand with ghee, gentle spread the mixture evenly with help of your palm.
Tap it. Make sure that  the mixture is evenly spreaded.

*sprinkle some roasted sesame on the top and keep aside for 1/2 an hour.

*After that cut into in a small  equal cube shape.

Awesome barfi is ready to eat.
Make this til-mawa barfi on this occasion and enjoy awesome makarshankranti with your family.

Till then ,
Bye

We are signing off.
We will come very soon with more exciting recipes.

Bye,
Take care
Asha
Archana

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Winter special- Makai ki roti and sarso ka saag

                 Makai ki roti and sarso ka saag

                

Hi, everyone,
We are here once again with a very famous pure punjabi cuisine. An Indian recipe -Winter special-- Makai ki roti and sarso ka saag is not very popular  in punjab but also appreciated by all over India.

Makai(Maize)  roti is very good in taste accompanied with sarso ka saag and gur (jaggery) make this recipe rich and royal.

Most of Indian's  are fan of this green sarso saag-- creamy  leafy greens ... With dollop of butter and makai ki roti(bread) make this recipe lip smacking and finger licking.

But  the saag take time to make it,and maize ki roti is little difficult to make it.

That is why, many of our home maker avoid to make it.

But ,do not worry for that ,I have remedy  for you.

Here I will suggest you, how to make makai ki roti in very simple method.

These days people want to aware that  what they eat? Is it healthy or not?


So friends,
Before going to recipe details, I want to share some goodness of - mustard green and maize. In another session I shall share you the goodness of spinach and bathua).



Maize---( makai)

maize(corn) is good source of vitamins and minerals,carbohydrate and proteins and fibre content.

*Rich in vitamin A and vitamin B1(thaimine).
*Rich in protein.
*Good source of anti oxidant.
*Boost immune system.
*Good for eye sight.
*very good laxative and rich in fiber- good for reduce your weight.
Prevent anemia.
*control diabetes.
*Good for skin.
*Good for heart.
*Because of anti oxidants ,its help to fight cancer.

 Mustard Green's ( sarso ka saag)

*low in calories and fat..help to reduce hemmorriods, colon cancer and constipation.

*very good source of vitamin K..
-- play role in Alzheimer's disease patient by limiting neural damage in their brain.

*Rich in anti oxidant..like flavoniod and sulforaphene, carotene,indoles- proven benefit against colon,prostrate ,breast and ovarian Cancer.

* Fresh green leaf of mustard is a excellent source of vitamin C.
vitamin C is a natural anti oxidant,which help to protect against free radical injury and viral infections.

*Very good source of vitamin A-good for eye sight.

*fresh mustard greens are very good source of several essential minerals..like calcium, iron , potassium, magnesium,selenium, magnese, and zinc.


One should eat fresh mustard green on regular basis to prevent arthritis,iron difenciency anemia,asthma,cardiovascular disease, colon and prostrate cancer.


Ghee-( Clarified butter)
*Ghee has CLA(conjugated linoneic acid)- prevent cardiovascular disease.
* It can help to heal your digestive tract.
*Because of CLS - its help to reduce weight.
*Anti inflammatory and anti cancer.
*It is good  for healthy immune system.

There are many other health benefits of these veggies and ghee.The list are too long.
Here  above,I want to  share with you some important health benefits.

So friends, if you are not aware of these goodness of your food..please come and know how beneficial our food are?
 we  should regularly incorporate green leafy veggies in our diet plan.


Before taking much time, lets quickly go through the right recipe.!


Let's us start with sarso ka saag-

Preparation time: 30 minutes
Cooking time:25-30 minutes
Makes for 5-6 person

Ingredients-

* 1 kg mustard green leaves ( sarso) ( wash and cleaned)  finely chopped
*1/2 kg spinach (palak)  wash and cleaned (finely chopped)

250 grams bathua(goosefoot) wash and  cleaned  finely chopped(optional)

2-3 tbsp grated ginger

2tbsp very finely chopped garlic

2-3 medium size onion finely chopped

2-3 medium size tamotoes( finely chopped)

4-5  slited green chilies

1 tsp red chilli powder

1tbsp  garam masala  powder( use home made garam masala powder for good taste)

1 tbsp maize flour(optional)

4-5 tbsp  desi ghee(clarified butter)

1 tbsp butter

Salt to taste



Method-


*Heat 3-4 cup of water in pressure cooker.

*Add chopped greens to the water.

*Add 1/4 tsp of salt ,cover with lid and cook on high heat for one whistel , lower the heat and cook for 10-12  minutes or till the saag (greens) become soft.

*Remove from the heat.

*Strain and reserve the stock of this veggies greens.

*churn or coarse paste the greens (saag) in a mixie for 30 seconds.
                                            Or
(Put the boiled saag in a pan and mashed with a masher for 3-4 minutes or till it get smooth texture)
(Do not fine puree the saag. The texture of saag should be coarse.)

*Heat ghee in a non stick pan / kadhai.

*Add  grated ginger and crushed  garlic.

*saute for a minute on medium heat.

*Add slited green chillies, and finely chopped onion .

*Saute for 2-3 minutes  on medium heat or until onion become pink in colour.

*Add chopped tomatoes and pinch of salt, mix well and saute for 2-3 minutes on low heat  till tomatoes becomes tender and mashy while stirring occasionally.

*Add chilli powder,garam masala powder, mix well saute for 20-30 seconds.

*Add maize flour , mix well and saute for 20-30 seconds.

*Add saag  , mix well .

*Add reserve stock little by little. Mix well.(Use  the quantity of Green's stock  with your preference)


*Cook on medium heat to low heat  for 10minutes,while stirring occasionally.

*Add salt , mix well and cook for a minute.
Check the consistency ( it should be not very thick nor very thin)or adjust consistency with your preference.


*serve hot and garnish with dollop of butter.(1 tbsp).




Makai ki roti( maize flour roti)--



Preparation time:5 minutes
Cooking time:20-25 minutes
makes 8-10 rotis


Ingredients-

*5cup Maize flour

*1cup wheat flour

*2-4 tbsp wheat flour for dusting

*salt to taste

* Luekwarm Water for kneading the dough

*Ghee or refine oil for shallow fry the rotis

*3-4 dollop of butter(2-3 tbs)


Method-

*Take a bowl ,add maize flour and wheat flour and salt .

*Using lukewarm water ,knead the dough gently for about 5-7 minutes.

* Cover it and rest it for 5 minutes.

 *Heat a non stock tava.

*Take small portion or ball of dough. Make peda of it and dust by wheat flour  and roll the gently by rolling pin.

(Make roti of your desired shape or thickness)

*place the roti on hot tava,

*Add 1 tsp of ghee /refine oil on each side of roti.

* Cook it on medium heat for each of side until you find golden brown spot in your roti.

*Roti is ready to serve. Rub /apply butter on rotis.

*serve hot with sarso ka saag and Gur.(jaggery).




Note-My mom tip--

*This roti making method is for beginner.
If you want to make roti as conventional method , do not dust the dough in a flour  or roll by rolling pin while making makai roti).

Make makai ki roti by this method-
*Take a ball of the kneaded dough.
*spread a muslin cloth, place the ball on muslin cloth.
* simply -with wet hand, flatten the ball to make a roti.( do not use flour for dusting if you want to make with  this method)
                                     Or
(You can use plastic sheet instead of muslin cloth-  this is a another option for maize roti making method)

*Expert can make with their  hand( using by their palm and finger).


* For health point of view-you can make without using any oil or ghee.
Just apply butter on the last moment of cooking and serve hot.

*Always  use hot or lukewarm water for kneading the dough.

*  you must have a question in your mind that why I am using wheat flour for kneading the dough along with maize flour?


Answer-- is that maize flour have less elasticity for kneading the dough.if you take whole maize dough ,it might break while rolling it.
Wheat flour have gluten ,adding in a maize flour help the dough to bind enough for making roti smoothly.
knead for at least 5-7 minutes for good roti in texture and taste.


For saag -

*Maize flour is optional. Use maize flour while cooking of saag if you like  it's taste in saag..otherwise skip it.The reason behind of use the maize flour  in making saag for smoothing the texture of saag.

*You can make saag in refine oil instead of ghee, but if you want authentic taste of sarso ka saag ..then follow my steps.

*Always thoroughly clean the  geeens veggies about 3-4 time in running water to remove the mud attached with greens).

*Do not fine puree the boiled saag. Always mashed or coarse paste them for authentic panjabi  saag taste.

*you can skip garam masala in making saag  but I suggest you to add it for very awesome taste.It taste very good.

Serve with  a dollop of butter for rich and awesome taste.

That's all for today.


Do enjoy  your winter with this healthy and delightful yummy taste of punjab.


Take care.


We are signing off.
Bye.

Asha
Archana

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Mumbai style pav bhaji

                                     Pav bhaji                             

                                             

Hello, everyone,

A warm welcome to our kitchen.
 We are here again with  a very popular street food of Mumbai. ya -- You are right ..I am telling about Mumbai style pav bhaji.
Today we are  sharing you a very authentic recipe of pav bhaji.

Bhaji with buttered pav make this recipe lip smacking and finger licking.

This very simple street food is everyone's favorite.
My Whole family  love to eat and enjoy this preparation of yummy pav bhaji.

Here I am sharing you a very  simple method of  making very popular pav bhaji. Very simple..my style  of making pav bhaji..
100% Mumbai's style pav bhaji.

Come join with me...and enjoy making pav bhaji...

Pav Bhaji

preparation time:10-15 minutes

Cooking time:10-15 minutes

Serve for 4-5

Ingredients

For bhaji-

500 grams of  boiled mix vegetables
(potatoes, cauliflower, peas,capsicum)

(For this 500 grams veggies ,you need under noted vegetables)

3-4 medium size boiled and half  mashed potatoes (approx 2 -3 cups)

2 cup cauliflower florets(cut into small pieces)

1cup pea's (matar)

2 -3 large tomatoes (finely chopped)

1medium size finely chopped capsicum (shimla mirch)

For gravy-

2tsp garlic paste

2onion finely chopped

3tsp pav bhaji masala

5-6 tbsp refine oil

1/2 tsp red chilli powder

4-5 tbsp of butter

Salt to taste

Water as required (approximately 11/2 to 2 cup)

For buttered  pav-

12-14 pav

50 gram butter for shallow roasting the pav

For garnish -

2tbsp finely chopped coriander leaves

For serving -

Onion rings squeezed with lemon

4-5 dollop of butter

Preparation --(for boiled vegetables)

*Rinse the vegetables in water .

*Heat 3cup of water add cauliflower and peas .

Boil until vegetables become tender or soft.

*strain the excess water. Keep aside .

*Do not boil capsicum.

*Lightly mashed potatoes.

Method --(bhaji recipe)

*Heat oil with 2 tbsp of butter on medium heat in  a non stick pan.

*Add garlic paste ,shallow fry on medium heat  for 20 seconds.

*Add  chopped onions. Saute for 2-3 minutes on medium heat or till onions becomes soft.

*Add chopped tomatoes, pav bhaji masala,red chilli powder and1/4 tsp of salt.

*Cook on  low to medium heat for 2-3 minutes until tomatoes become tender and masala leaves the oil ,while stirring occasionally.

*Add boiled vegetables( half mashed potatoes,cauliflower,peas).

*Cook on  low to medium heat for 2-3 minute,while stirring occasionally.

*Add capsicum and salt and cook on medium heat for 3-4 minutes.

*Mash the vegetables  directly on a pan by potato  masher.

*Add water ,and gently mix them.(add water according to your preferences)

*Cook on medium heat for another 3-4 minutes.

*Check the consistency of veggies, (It should be nor very thick or not very thin).

*Add 3 tbsp of butter. mix well.

*Garnish with fresh  finely chopped coriander  leaves.

For  butterd pav-

*Slice the pav in half.

*Heat some butter on non stick  flat pan or tava.

*keep the  2-4 piece of bread pav on butter and lightly fry(toast)  on medium heat for a minute from each side of pav.

*Like wise roast all  the pavs.

*Serve hot bhaji with buttered pav with raw onion rings dash with lemon juice.

*Add a dollop ( piece) of butter in  bhaji while serving.



Yes ,enjoy making the pav bhaji recipe just the way I have  made it,you will certainly hear complimentary comments from your near and dear ones.


My mom tips-

*Always use boiled vegetables while making bhaji for pav bhaji.

*Never boil capsicums with other vegetables.

*Add capsicums  in last moment of cooking.

*Use butter with refine oil for making pav bhaji's bhaji. You will find very awesome taste after adding butter in bhaji.

*Never overcook your masala.always cook masala on low heat.High heat burn the masala's.- taste bitter.So avoid high heat while cooking masala.Increase heat when you add water in bhaji-This is a tip for good colour for bhaji.

*Add salt asper your taste.

* Do not buttered the pav on high heat. Always butter the pav on medium heat while lightly press  the pav with spatula occasionally on each side.

*Always use generous amount of butter while buttering the pav-you will find awesome taste.

*Serve  always with lemoned onion rings.


*If you follows these very simple tips while making pav bhaji..I am sure your pav bhaji will rock on your home's dining table,and you will be blessed with many complements. Mumbai style pav bhaji..with lots of butter on pav..yummy  awesome pav bhaji.

Ya, I am 100% sure that by following these steps while cooking pav bhaji, You will be honored by your family members and friends by as a perfect  cook.

So,friends, that's all for today.

We will come back very soon with some winter special recipes.

Till then.
Bye.

Asha
Archana

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