Tuesday, April 8, 2008
8 pavs (squarish soft buns about 4" x 5" size)butter to shallow fry.
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, etc.)
1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugarsalt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger-garlic crushed
juice of 1/2 lemon
1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon
Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala , chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.
Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.
Serve hot with bhaji, a piece of lemon and chopped onion.
Panner Tikka Masala:
Paneer block: 1 large
Yogurt: 1/2 cup
Garlic: 1 tsp (paste)
Ginger: 1 tsp (paste)
Tandoori powder: 2 tsp
Cumin: 1 tsp (powder)
Chaat powder: 2 tsp
Salt to taste
Red chili: 1 tsp (powder)
Cut paneer into midium pieces.
Cut the vegetable into small pieces.
Mix rest of the the ingredients for marinade.
Brush the marinade to paneer pieces and keep it in refrigerator for 2-3 hours.
Fry marinated paneer in a pan with oil.
Fry the vegetables.
Place fried vegetable on a plate and paneer over it.
Garnish it with coriander leaves.