Pav Bhaji

We had our Independence Day celebrations recently(delayed because of the unavailability of school hall) and so every year for Independence Day we have a food mela. The ladies from our Indian community cook various food items and then we have tickets per plate. This year I was told to make 16 quarts of Pav Bhaji(4 of us were doing the Pav Bhaji). So then I said ok and then got to get all the veggies required for the bhaji and then the night before I chopped them to cook the next day. But then I realised that I didn't have enough Pav Bhaji masala(usually I use Everest Pav Bhaji masala), so then I decided that I would go ahead and make the masala fresh, though I had never tried making pav bhaji masala before. So what turned out the next day was the most delicious pav bhaji I ever ate and I vowed that if I have to preplan and make the Pav Bhaji I would do the masala fresh. Well the Pav bhaji masala can be made way ahead of time and can be stored for later. Here comes my Pav Bhaji with fresh homemade masala.

Pav Bhaji Masala Ingredients:
Coriander - 1 tbsp
Dry Red Chillies - 5-6
Cumin - 1tbsp
Black pepper - 1/2 tbsp
Amchoor Powder - 1 tbsp
Bay leaves - 4
Cloves - 8
Dry Ginger - 1 inch piece
Star Anise - 2
Black Cardamom - 1
Cinnamon Stick - 1 inch
Fennel seeds - 1 tsp

Lightly roast all the above ingredients except the amchoor powdder and then grind into a fine powder and then add the amchoor powder. Mix well and store it in an air-tight container and use whenever needed. Inspired by the One Hot Stove blog, except i didn't add the chat masala like the blog says.

Now comes the Pav Bhaji:
Cauliflower - wash and grate about 1 small cauliflower
Potatoes - 3 medium, boiled, peeled and mashed lightly(you might want to leave some potato pieces in there, alternately you can chop them finely)
Bell pepper - 2 medium, chopped finely
Carrots - 3 medium, peeled and grated
Green beans - finely chopped about 2 cups
Green peas(fresh or frozen) - 1 cup
Tomatoes - 4, finely chopped
Ginger paste or finely grated - 1 tbsp
Garlic paste or finely grated - 1 tbsp
Turmeric - 1 tsp
Oil - 2 tbsp
salt - to taste
Butter - 1 tbsp
Hamburger buns or dinner rolls
Butter to spread on the rolls
Fresh coriander - finely chopped for garnish

Method: Heat oil in a heavy pan, when hot enough add ginger and garlic paste, fry about 1 minute, add green beans and cook for 5 mins. Now add carrots, bell pepper, turmeric powder, mix well and cover and cook for about 5 mins. When the carrots and bell pepper turn soft, add cauliflower, green peas and tomatoes and cook for another 15 mins. When all the vegetables look soft enough add boiled or chopped potatoes, add 2 cups of water, add salt and pav bhaji masala and let it all boil on medium flame, be careful because at this point the bhaji will be spluttering all over the place. If you have a masher keep mashing the vegetables(I suggest not to use the blender or food processor, because then you will end up with a gooey vegetable). Adjust the salt and masala according to your taste and then just before you turn off the heat, add the butter mix well and cover. Garnish with fresh coriander before you serve the pav bhaji with dinner rolls or buns.

Just a few suggestions to enjoy the pav bhaji better:
* I don't like the pav bhaji too mashed up, I like to taste the vegetables in the pav bhaji. So you can suit the vegetables to your taste.
* I usually am generous using the butter to heat up the buns, but you can really skimp on the butter if you are very health conscious.
* Serve up the Pav Bhaji with some thin finely chopped red onions and lime, really spikes the taste.
* Some people like to add lots of onions and potatoes in the Pav Bhaji, two reasons I don't add onions and don't add too much potatoes. One, I feel onions give a sweetish taste to the dish and I don't like my Pav Bhaji to be sweet. Two, nobody in our house likes potatoes much, so I try to keep the potatoes to minimum and add up on the other veggies.