Tag #food

How to make Pav Bhaji?

vikingvivek Leave a comment

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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chicken tikka masala

Recipe For Chicken Tikka Masala.

vikingvivek Leave a comment

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