Archive for capsicum

Bombay Pav Bhaaji

October 12, 2007 at 8:58 am · Filed under Mumbai Street Food, capsicum, cauliflower, potato ·Tagged

My favourite street food from Mumbai…..is Pav Bhaji….Whenever we went out, my ideal choice would evidently be Pav Bhaji. I would promise my best friend Saroj…naa this time I am ordering something else….but after reading through the menu….my choice would be Pav Bhaji….hehee

May be the colour and the aroma makes me go….”I need to have that”. Well I do miss all the street foods from Mumbai….especially Pav Bhaji.

Every month we try to make Pav Bhaji at home. What I have heard from some friends in Mumbai that the street vendors add red food colour to it. I am not sure about that. But when you make Pav Bhaji at home how do you get the red colour without adding artificial colour to it. When Saroj makes Pav Bhaji she adds beetroot to it. This gives a beautiful red colour to the dish. When I make Pav Bhaji I try to add all the reds : Tomatoes, red Pepper, Paav Bhaaji masala.

This time I added beetroot. :) …Thanks Saroj….


Pav Bhaaji

For 4 people:

Ingredients:

  • 1 Cauliflower cut into florets, some green long beans, 2 carrots peeled and diced, a bowl of green peas. (You can also use the frozen packet. Many superstores sell the frozen vegetables) Boil these.
  • 1 beetroot peeled and diced
  • 2 red peppers (capsicum) diced (You can also use other coloured peppers)
  • 2 Potatoes skin peeled
  • 3 tomatoes
  • 2 onions chopped finely
  • 3 garlic cloves and a piece of ginger, and 2 green chillies. Crush them together.
  • Pav Bhaaji masala ( I use the brand called MDH).

For serving:

  • 8 pieces of Paav (buns)
  • a lemon piece cut into quarters.
  • 1 onion chopped finely.
  • fresh chopped coriander leaves.

Method:

For Bhaaji:

  1. Boil the cauliflower florets, beans carrots and green peas till they become tender.
  2. In a separate pan boil the potatoes, red peppers, and beetroot pieces.
  3. When they are done, keep the boiled vegetables aside. (don’t drain the water).
  4. In a pan, add some oil. When the oil is heated add the chopped onion. When the onion turns pink add the ginger and garlic pieces and chilli pieces. Add the tomato pieces.
  5. Saute for a while. Now add the Pav Bhaji Masala. Saute for a minute till the masala coats the onions and tomatoes.
  6. Now add the boiled vegetables and mash them to attain the required consistency. Add salt.
  7. You can add the drained water if you don’t like the dry bhaji.

For Paav:

Heat a tava (or a nonstick pan). Cut the Pav horizontally. Add some butter in the tava. Roast both sides as you would do with the chapatis.

While serving:

When serving the bhaji, you can enjoy it with chopped onion and chopped coriander. A dash of lemon would bring out the flavour of the street food….:)….Hope you like it.

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Aloo Mirch Masala – Potato, Peppers in gravy

October 4, 2007 at 3:08 pm · Filed under capsicum, peppers, potato ·Tagged

If you are craving for peppers, this is one of the simplest sabjis. A mixture of diced potatoes and peppers in tomato gravy.

Aloo Mirch Masala – Potato, Peppers in gravy

Portion for 2 people …

Ingredients:

  • 2 medium-sized potatoes, peeled and diced.
  • 1 green pepper, 1 red pepper diced.
  • 1 onion chopped finely
  • 2 tomatoes cut and blended in blender to form a paste
  • ginger-garlic paste
  • garam masala powder, chilly powder ( I also used MDH Kitchen King Masala)
  • salt, cumin seeds, and fresh coriander leaves chopped finely.

Method:

  1. Add some oil to the saucepan. When the oil is heated add some cumin seeds. When they crackle add the chopped onion.
  2. Saute for a minute. Mix it with ginger-garlic paste. Add the tomato paste.
  3. Add the garam masala, chilly powder. Cook for a minute.
  4. When the mixture loses oil add the green and red pepper pieces.
  5. Saute and add the potato pieces. Add some salt. Cook for 5-10 minutes till the pieces are cooked.
  6. Once cooked garnish it with chopped coriander leaves.

Serve with chapatis, phulkas, rice….Hope you like this one….

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Mix Vegetable Sabji (Carrots, Peas, Red Peppers)

September 16, 2007 at 3:08 pm · Filed under capsicum, carrot, peas ·Tagged

I tried this sabji and loved it. If you feel like having sweet and hot flavour, this is one of the sabjis to try out.

Carrot, Peas, Red Peppers Sabji

Ingredients
A cup of Green Peas
2 carrots diced
2 red peppers
1 Onion chopped length-wise
Roasted peanut powder
Chilli powder, garam masala powder or Sabji masala
Curry leaves, chopped garlic, cumin seeds, and salt

Method: Roast the peanuts and powder them in the grinder. Keep side.

  1. In a saucepan, add some oil. When the oil is heated add some cumin seeds and curry leaves.
  2. When they crackle add the chopped onion and garlic pieces.
  3. Saute them and as they fry, add the red peppers.
  4. Add some chilli powder and sabji masala powder (or garam masala powder). Saute for a while.
  5. When the mixture loses oil, add the carrots and green peas and mix well. Add some salt.
  6. Let it cook for 10 minutes till the carrots and peas become tender.
  7. When done pour that in a serving dish and garnish with fresh chopped coriander.

You can also try the mashed version. When the sabji is cooked, mash it with a masher as you mash for the Pav Bhaji and garnish.

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