Posts filed under ‘pav’

Back to School with Egg Bhurji Stuffed Pita Pockets

Egg Bhurji stuffed Pita pockets is a great for the kids lunch box or for a lazy weekend brunch or very handy as a meal/snack ‘on-the-go’. You can even involve the kids to make their own lunch/snack.

Continue Reading July 2, 2016 at 3:27 am Leave a comment

The Misal Pav burger!

The hot Summer, Exams, work, Summer camps  and a rather long recipe delayed this post. Did I mention the heat? It’s still hot but finally I am back with The Misal Pav Burger recipe.

As I said in my earlier post, the idea for this burger kept hovering in my head for a long  time. I kept thinking of various combinations to make the patty, the sauce and the toppings. Finally when I baked the Kummelweck rolls, I decided to go ahead with whatever ingredients I had in my pantry. Moth beans or Matki are a staple in our house. Matki sprouts are usually found in my fridge, since everyone loves the Usal (curry) made with it.

©

The burger patty here, is made using sprouted Matki and potato+breadcrumbs as a binder. I have found a new shop in Nasik -Aarogyam, which sells Nagli/Whole wheat and sprouted wheat bread. So this time the Patty has Nagli breadcrumbs. You can use whole wheat or white breadcrumbs too. Mom made fresh Kanda Lasoon Masala, so the patty was spiced with my Mom’s homemade fiery love 🙂

Raw mangoes are were in season and I made a shortcut Methamba (Mango Chutney). My brother got me a bottle of Roopak’s Aachari masala, along with other spices. I cooked the raw mangoes and spiced them with this Readymade Aachari masala. The masala is awesome by the way 🙂

Misal Pav burger

The other element that I added to the burger was the fiery Masala Chutney. Masala Pav, is a favourite street food here- a bun or the Bombay Pav is served with a spicy Onion-Tomato masala chutney made using Pav Bhaji masala. I substituted the Pav Bhaji masala with the Kanda Lasoon masala. I was apprehensive when I put together all the elements of this Misal Pav burger , but it turned out so good that the son gave it ’the Best Burger ever’ thumbs up!

IMG_5245

The Misal Pav burger recipe

Makes about 5-6 burgers

Ingredients:

5-6 burger buns or Laadi pav

~2-3 Tomatoes Sliced

1 large onions sliced

1 cucumber sliced

Few sprigs fresh coriander leaves

For the Patty:

1 cup sprouted moth/matki beans cooked in salted water (just cooked, not mushy)

1 potato cooked,peeled and mashed

¼  cup bread crumbs or as required

2-3 tbsps Chopped coriander

1 small onion chopped

3-4 garlic pods chopped

2 tbsp crushed roasted peanuts

1 tsp green chili paste or red chili powder to taste

1-2 tsp Kanda Lasoon masala

Salt to taste

Oil for shallow frying

For the Mango Chutney

1 raw mango cubed

3 tbsp grated jaggery or more to taste

1-2 tsp Aachari masala

Salt to taste

2-3 tsp oil

For the Onion-Tomato chutney

1 onion chopped

1 tomato chopped

2-3 garlic cloves sliced

2 tsp Kanda lasoon masala

½ -1 tsp red chilli powder

3-4 tsp oil

Salt to taste

Method:

For the Patty

Mix all the ingredients for the patty except the oil.

Make ~ 5-6 balls of the mixture and flatten into a patty

Shallow fry in hot oil in a nonstick pan  till browned on both sides

For the Mango chutney:

Heat oil in a pan.

Add the chopped mangoes, jaggery and salt. Cook for 5 minutes or till the mangoes are just cooked.

Add the Achari masala and cook for 1-2 more minutes.

Take off the heat and cool.

For the spicy chutney

Heat oil in a small pan.

Add the garlic and onion and sauté for 1-2 minutes

Add the tomatoes and cook for 2-3 minutes more

Season with salt and spices

To assemble the burger:

Cut the burger buns in half.

Add 1-2 tsps of the spicy chutney.

Place slices of tomato, Cucumber,onion and coriander leaves

Place the patty on the salad.

Top with the tangy Mango chutney and then top with the other half of the bun

Serve immediately

IMG_5239

May 28, 2015 at 5:57 pm 1 comment

Power Breakfast for these ‘under the weather’ days

The monsoon bug does not seem to leave our house; it’s been almost like a hospital for the past few days! The wet sultry days are no help for recovery. The coughing and sneezing seems to have affected the palate as well as the appetite. Quick, wholesome food is helping us sustain these depressing days.

Here’s a recipe for a quick and wholesome Cracked wheat (Dalia) Upma dressed up with corn, moong bean sprouts and a few spices. Corn was added for the little ‘corn fan’ in the house. To pep up our appetites I added some kasuri Methi and a hint of Pav Bhaji masala to the cracked wheat, and that’s what is did-jazzed up our meal!

Here’s the recipe:

2 cups Cracked wheat, washed and pressure cooked (with salt and 3 ½ cups water)

1 cup Sweet corn

1 cup moog bean sprouts

1 small onion chopped

~ 2-3 tsp kasuri methi

½ tsp Pav Bhaji Masala (I used Everest)

3-4 dry red chillies broken into pieces

~2 tsp roasted peanut powder

½ tsp ginger-garlic paste

½ tsp turmeric powder

½ tsp cumene seeds

½ tsp mustard seeds

Salt to taste

~2-3 tsp oil

Lemon juice, coriander/mint leaves for garnish

Heat oil in a pan. Add the tadka ingredient; mustards seeds-cumene seeds-turmeric- redchillies.

Add the onion and ginger garlic paste and sauté for 1-2 minutes.

Add the corn and moong beans.

Add salt and mix nicely (the cooked Cracked wheat also contains salt.)

Cook covered for ~5-6 minutes. (Don’t overcook, the corn and moong sprouts should be crunchy)

Add the Pav Bahji masala.

Crush and sprinkle the Kasuri Methi.

Add the cooked Cracked wheat and peanut powder, mix well.

Cook covered for 1-2 minutes more.

Garnish with Lime juice/coriander/mint leaves and serve hot.

 Note: You can use any fresh vegetables of your choice along with the corn and Moong sprouts.

August 6, 2010 at 11:29 am 4 comments

Pav Bhaji

I am back after an extended weekend in ‘Amchi Mumbai’ (Our Mumbai) for my little niece’s first birthday. Mumbai- the city that never sleeps. Even at 12 in the night you feel as if it is Prime time! People getting back home from work (yes that’s true), some going for a stroll, partying crowd ,the roadside vendors selling all types of typical ‘Mumbaiya’ food. From Chinese Hakka noodles to Bhakri-Pithla/Zunka you get it all. Pav Bhaji is one of the most popular fast foods typical to Mumbai and you find ‘Pav Bhaji ki Gaadi’ (Hand cart) anywhere on the streets of Mumbai. Cheap and filling Pav Bhaji can be eaten for Breakfast, lunch dinner- anything. It is almost impossible to resist the aroma coming from these ‘Gaadis’ or eateries serving Pav bhaji and the distinct ‘tak tak’ sound the Pav Bhaji masher makes with the Tava is just melodious. 

Pav Bhaji as the name suggests is a combination of Pav – bread and bhaji – a potato based mixed vegetable curry. The key ingredient for the mouthwatering flavour of this dish is a blend of about 13-14 spices-the Pav bhaji masala. There are a lot of variations of the original recipe…Amul Pav Bhaji (Garnished with Amul butter), Sada Pav bhaji (without butter), Jain Pav bhaji (without onion and garlic), Khada Pav bhaji (without mashing the vegetables)etc… The Bhaji is made on a big flat tava (griddle) and a masher is used instead of a ladle to stir it. If you don’t have this tava at home a wide mouth pan works just fine.

pb1.jpg 

Literally a fast food Pav bhaji is very fast and easy to prepare and very filling. Addition of vegetables takes care of the nutrition aspect of this dish. So when you make it at home add vegetables of your choice (mostly the so called ‘English vegetables’ like carrots, cauliflower, peas etc.) to boost its nutritive value.  For Pav Bhaji you need: Serves 4

6-7 potatoes- boiled, peeled and mashed (no lumps, mash them finely)

1 cup cauliflower florets boiled and finely chopped

½ cup finely chopped and boiled carrots

½ cup fresh green peas boiled and mashed

½ cup capsicum (green bell pepper) finely chopped

4-5 medium sized tomatoes finely chopped

4 onions finely chopped

1 tsp garlic paste

¼ cup fresh green coriander finely chopped

1tsp cumene seeds

2 tsp Pav Bhaji masala

1 tsp Red Chilli powder (The one which is hot and red like Bedgi mirch)

2 tsp oil

2 tsp salted butter like Amul –for the tadka

2 tsp butter for garnishing (optional)

Salt as per Taste

1 lemon cut into pieces for garnishing.

8-10 Pav ( soft Buns) 

Heat oil and butter on the tava or a pan. Add the cumene seeds.Add the garlic paste. Fry for ½ a minute. Add ½ of the chopped onions. Keep the remaining half for garnishing.Fry onions nicely till golden brown. Add the finely chopped tomatoes. Fry nicely stirring with the masher (you can use a round spoon too) till all the moisture evaporates and the tomatoes are properly cooked. The mixture starts leaving oil on the side. At this point add the Pav Bhaji masala and the Red chilli powder. (Pav Bhaji is usually spicy…so adjust the proportion of red chilli powder to your taste)Fry for one minute and then add the potatoes and all the vegetables except capsicum. Mash and stir the mixture nicely.Once the mixture is homogenous, add the finely chopped Capsicum. Add salt.Cook till the capsicum becomes little tender. Don’t overcook it, it should be crunchy. Add  about 1 cup water to the Bhaji. Let it boil for a few minutes. Once it boils nicely remove from the tava and serve.Slit the Pav horizontally like you would for a burger and apply butter on both sides. On the same tava, which you made Pav bhaji roast the buns for a few minutes. 

Top the bhaji with  1-2 spoons of butter  and serve with hot Pav , chopped onions, chopped green coriander and a piece of lime.  pb2.jpg

November 22, 2006 at 1:53 pm 4 comments


June 2021
M T W T F S S
 123456
78910111213
14151617181920
21222324252627
282930  

Categories

Bologmint

badge

Find my recipes at The Urban Spice

Feeds

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,487 other followers

Tweet me


%d bloggers like this: