How to make Pav Bhaji?

Pav Bhaji – a spicy curry of mixed vegetables (bhaji) cooked in a special blend of spices and served with soft buttered pav (bread bun shallow fried in butter), is any Indian food lover’s dream. The boiled and mashed veggies give it a smooth yet chunky texture while specially blended Pav Bhaji Masala gives it an irresistible, mouth-watering aroma and taste – serve it with a piece of buttery shallow fried bun and voila! – It’s a perfect party food that can be made in advance. It’s also the best way to make your kids eat some veggies as sometimes kids don’t like the taste of a particular veggie, but in pav bhaji they wouldn’t even notice any veggie and eat joyfully. Whether you want to entertain the guests or feed your kid, this recipe’s step by step photos, tips and variations will help you make best pav bhaji at home in just 40 minutes and you will get to know how to make pav bhaji.

Ingredients for How to make Pav Bhaji?  
2 medium Potatoes (approx. 1½ cups chopped)  
1/2 cup Green Peas (fresh or frozen)  
3/4 cup chopped Cauliflower (approx. 1/4 head of cauliflower)  
1/2 cup chopped Carrot (approx. 1 medium)  
1 large Onion, chopped (approx. 3/4 cup)  
1 tablespoon Ginger Garlic Paste  
2 medium Tomatoes, chopped (approx. 1¼ cup)  
1/2 cup chopped Capsicum (approx. 1 small)  
1½ teaspoons Red Chilli Powder (or less)  
1/4 teaspoon Turmeric Powder  
1 teaspoon Cumin-Coriander Powder, optional  
1 teaspoon Readymade Pav Bhaji Masala Powder  
1 teaspoon Lemon Juice  
Salt to taste  
2 tablespoons Oil + 2 tablespoons Butter  
Butter for serving  
2 tablespoons finely chopped Coriander Leaves  
8 Pav Buns, for serving  

How to make Pav bhaji? (Step By step)

  1. Take all the vegetables listed in the ingredients. Wash them in running water and cut them into small pieces.
  2. Transfer chopped potato, cauliflower, carrot and green peas into a 2-3 litre capacity pressure cooker. Add 1/2 cup water and salt to taste.
  3. Close the pressure cooker with a lid and cook over medium flame for 2-whistles. Turn off the flame. Open the lid after pressure releases naturally; it will take around 5-7 minutes.
  4. Mash the boiled vegetables gently with potato masher or using the backside of a large spoon until little chunky texture. You can mash cooked veggies into a texture you like – with small chunks or smooth with no chunks at all. The texture of your bhaji would depend on how you mashed the veggies.
  5. Heat 2-tablespoons oil and 2-tablespoons butter together in a pan over medium flame. Add chopped onion and ginger-garlic paste. Sauté until onion turns translucent.
  6. Add chopped capsicum, chopped tomato and salt.
  7. Sauté until tomatoes and capsicum turn soft.
  8. Add 1½ teaspoons red chilli powder, 1/4 teaspoon turmeric powder, 1-teaspoon cumin-coriander powder and 1-teaspoon readymade pav bhaji masala powder.
  9. Add 3/4 cup water, mix well and cook for 2-3 minutes.
  10. Add boiled and mashed vegetables and 1-teaspoon lemon juice.
  11. Mix well and cook for 4-5 minutes. Taste for the salt at this stage and add more if required. Turn off the flame. Add chopped coriander leaves and mix well. Bhaji is ready for serving.
  12. Cut the pav buns horizontally into halves. Heat tava over medium flame. Add a tablespoon of butter and place halved pav buns over it. Shallow fry both sides until light brown spots appear, it will take around 30 seconds for each side to turn light brown. Transfer to the plate. Shallow fry remaining pavs.
  13. Transfer prepared bhaji to a serving bowl and garnish with a cube of butter. Serve hot with butter roasted pav, sliced onion and lemon wedges.

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Recipe For Chicken Tikka Masala.

This rich and creamy flavorsome Chicken tikka rivals any Indian restaurant! Why go out when you can make it better at home! With aromatic golden chicken pieces swimming in an incredible curry sauce, this Chicken Tikka Masala recipe is one of the best you will try!

How do you make chicken tikka masala?

The BEST part about this recipe is that you may already have these ingredients in your kitchen. If not, they are so easy to find in any grocery store, you won’t need to go searching high and low to find them! Authentic Chicken Tikka Masala is usually made with yogurt marinated chicken, skewered and char grilled for incredible BBQ flavors. For the sake of making this recipe much easier for us to make at home, we are using a skillet or pot to cook it all in, while still keeping those amazing flavors.

Chicken thighs or breasts

We are still coating and marinating our chicken with an aromatic spiced Tikka yogurt, using chicken thighs instead of breasts for juicy and succulent results. Using thighs also cuts down on marinating time, needing only a minimum of 10 minutes to soak all of those flavours in!

You CAN use breasts if you wish, but I suggest marinating them overnight for better results. This gives the yogurt time to tenderise them, yielding a better result when cooking over high heat.

Ingredients of Recipe for chicken tikka masala

For the chicken marinade:

  • 28 oz (800g) boneless and skinless chicken thighs cut into bite-sized pieces
  • 1 cup plain yogurt
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon ginger
  • 2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Kashmiri chili (or 1/2 teaspoon ground red chili powder)
  • 1 teaspoon of salt

For the sauce:

  • 2 tablespoons of vegetable/canola oil
  • 2 tablespoons butter
  • 2 small onions (or 1 large onion) finely diced
  • 1 1/2 tablespoons garlic finely grated
  • 1 tablespoon ginger finely grated
  • 1 1/2 teaspoons gram masala
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 14 oz. (400g) tomato puree (tomato sauce/Passat a)
  • 1 teaspoon Kashmiri chili (optional for colour and flavour)
  • 1 teaspoon ground red chili powder (adjust to your taste preference)
  • 1 teaspoon salt
  • 1 1/4 cups of heavy or thickened cream (use evaporated milk for lower calories)
  • 1 teaspoon brown sugar
  • 1/4 cup water if needed
  • 4 tablespoons Fresh cilantro or coriander to garnish

Recipe for Chicken Tikka Masala

  • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 10 minutes to an hour (or overnight if time allows).
  • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
  • Melt the butter in the same pan. Fry the onions until soft (about 3 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
  • Add garlic and ginger and sauté for 1 minute until fragrant, then add garam masala, cumin, turmeric and coriander. Fry for about 20 seconds until fragrant, while stirring occasionally.
  • Pour in the tomato puree, chili powders and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
  • Stir the cream and sugar through the sauce. Add the chicken and its juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling. Pour in the water to thin out the sauce, if needed.
  • Garnish with cilantro (coriander) and serve with fresh, hot basmati rice.

Nutrition in Recipe for chicken tikka masala:

Calories: 580 k cal | Carbohydrates: 17 gm | Protein: 36 gm | Fat: 41 gm |Saturated Fat: 19 gm | Cholesterol: 250 mg | Sodium: 160 mg | Potassium: 973 mg | Fiber: 3 gm| Sugar: 8 gm | Vitamin C: 19.5 mg | Calcium: 171 mg | Iron: 4.1 mg

Recipe for Mutton Biryani

      Biryani is a dish that needs no introduction and is considered a royal recipe full of flavors. Coming second on the popularity list is Mutton Biryani, which is prepared using flavorful spices and herbs. This biryani is not just popular for its taste but the method of cooking as well as there are 3 ways of cooking Mutton Biryani. One of the popular methods of preparing this biryani recipe is Pakki Dum Mutton Biryani in which the mutton and rice, are cooked separately and then steamed until the biryani is cooked completely in layers. Another method is cooking Kacchi Mutton Biryani (also known as Kacche gosht ki biryani), in which the mutton is marinated first and cooked with half-cooked rice in layers. The last but not the least is cooking mutton biryani in a pressure cooker. Irrespective of the method used to prepare his delicacy, Mutton Biryani is a regal dish straight from the lands of the Nizams. The marination time of mutton can also vary in all these methods, which directly impacts the tenderness and the flavor of the meat. Think of any biryani recipe and you would realize that it takes a lot to prepare biryanis; however, if you have the will it will be made easily and will be flavorful as well. While preparing this delicacy, it is very important to choose the right rice for biryani. If you will not choose high-quality basmati rice, it will result into the texture and will hamper the taste as well. So, in order to make a mouth-watering Mutton Biryani, use the basmati rice that has long grains. The longer the grain of basmati rice and greater the flavor of the dish will be. So, what are you waiting for? Try this Nizam’s delicacy and enjoy with your loved ones!

mutton biryani

2 cup basmati rice

  • 2 green cardamom
  • 1/2 cup ghee
  • 1 bay leaf
  • 1 tablespoon ginger paste
  • 1/2 cup cashews
  • 1 teaspoon garam masala powder
  • 2 dashes saffron
  • 1 kilograms mutton
  • 1/2 cup fresh cream
  • 4 red chili
  • 2 teaspoon cumin
  • 1 tablespoon garlic paste
  • 1/2 cup raisins
  • 1/4 cup milk
  • 1 cinnamon stick

For Marinating

  • 1 cup yoghurt (curd)
  • 1/2 cup mustard oil
  • 1 teaspoon turmeric
  • 1/4 teaspoon powdered star anise
  • 1 teaspoon cumin powder
  • salt as required
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder

For Garnishing

  • 1 cup thinly sliced onion
  • 1 teaspoon chopped mint leaves
  • 1 teaspoon chopped coriander leaves
  • 1 teaspoon kasoori methi powder

Recipe for Mutton Biryani? 

Step 1

Mutton Biryani is a classic one-pot meal that can easily be made if you know the right proportion of rice, meat and spices. To make this quick Mutton Biryani recipe, first clean and wash mutton under running water. Pat dry with a kitchen towel and keep aside. 

Step 2

Now, add all the marination ingredients in it. Rub well with your fingers so that the marination spreads evenly. Ideally you should leave this meat in the refrigerator overnight. If you have sudden guests coming then, use a fork to bore holes in the mutton, marinate and keep aside for 1-2 hours.

Step 3

Meanwhile, parboil the rice and keep aside, spread on a plate. If you overcook your rice, it will turn sticky, when mixed with the mutton. Dissolve the saffron in ¼ cup milk. Heat some ghee in a pan and fry the cashews and the raisins.

Step 4

Slice the onions and fry them in the same ghee. Reserve half of the onions and keep aside. Remove the mutton from the refrigerator and allow it to come down to room temperature. This step is important for the proper cooking of the meat. Heat ghee in a deep bottomed vessel. It should have a tight fitting lid.

Step 5

Once the ghee is sufficiently hot, add the whole spices-cinnamon, bay leaf, cardamoms and cumin. Allow them to splutter. Add whole red chilies and marinate the mutton pieces. Add the onions, ginger and garlic paste and cook covered till the mutton is tender.

Step 6

Now add garam masala and roast the mutton till the entire water is absorbed and oil separates from it. Remove the mutton from the pan. In the same pan add a layer of cooked rice, followed by a layer of mutton and then again a layer of rice. Between each layer, sprinkle some dry fruits.

Step 7

The topmost layer should be of rice. Now add the kesar dissolved milk and cream. Pour this evenly over the rice. Cover the lid and cook on low flame for 10-12 minutes. Remove from fire and garnish with onions, mint, kasoori methi, coriander and serve hot with raita.