Halloween Cooking class - Pav Bhaji and Roasted Vegetables [Rashmi Patel]

Pav Bhaji – spicy vegetable paté served on toasted butter rolls

Ingredient Potatoes 3 medium, peeled and cubed
Eggplant 1 medium, peeled and cubed
Tomatoes,chopped 4 medium
Tomotoe paste 2 or 3 tablespoons depending on the quality of tomatoes
Onions,chopped  2 medium
Green capsicum,chopped deseeded 1 medium
Cauliflower,grated  1/4 small
Green peas,shelled  1/4 cup
Ginger,chopped  1 inch piece
Garlic  6 cloves
Oil  3 tablespoons
Green chillies,chopped  3-4 ( to taste as the pav bhaji masala is spicy)
Amchur powder 1 tablespoon
Black salt 1 teaspoon (optional)
Cuman/ Corriander powder 1 tablespoon each
Pav bhaji masala 1 1/2 tablespoons
Salt  to taste
Butter  5 tablespoons, divided
dinner rolls (or Pav) 8
Fresh coriander leaves,chopped  1/4 cup
Lemons,cut into wedges  2


Boil in minimal water, potatoes, cauliflower, eggplant and peas till very tender- green peas, drain reserving some of the stock for later, mash lightly and set aside.
Grind ginger, chilies and garlic to a fine paste.
Heat oil and 2 tblsp of butter in a pan and add three fourth quantities of onions.
Sauté till light brown. Add green chillies and ginger-garlic paste.
Stir-fry for half a minute. Add the tomatoes, and tomato paste and cook on medium heat for three to four minutes, stirring continuously or till oil separates from the masala.
Add capsicum, mashed peas, cauliflower, potatoes and one and half cups of the reserved stock and all all of the spices including ¼ cup of the coriander leaves.
Bring it to a boil and simmer for ten minutes, stirring occasionally. Heat half of the butter in a thick-bottomed pan or a tawa.

Slice pav horizontally into two and pan fry in butter for half a minute, pressing two or three times or till pav is crisp and light brown.
Garnish the bhaji with remaining chopped coriander leaves, remaining butter and serve hot with pav accompanied with remaining chopped onion and lemon wedges.
Roasted Vegetables

Potatoes 2 medium, peeled and cubed
Sweet potatoes 1 medium, peeled and cubed
Carrots 2 medium, peeled and cubed
Parsnips 3 medium, peeled and cubed
Squash 1/2 small, peeled and cubed
Garlic powder 1 generous tablespoon
Olive oil 2 to 3 tablespoons
chili flakes 1 generous pinch
ground black pepper 1 teaspoon
cumin/corriander powder 2 teaspoons each
Agave syrup/Honey/Maple Syrup 1 tablespoon
Thyme leaves 1 teaspoon
Salt to taste

Preheat oven to 425 degrees Celsius, line a baking sheet with parchment paper or grease your sheets to avoid sticking.  Take your vegetables in a large bowl( please feel to use any assortment of vegetables you have in your fridge including cauliflower, zucchini, turnips etc.) add all of the spices- add a few good pinches of salt.
Bake vegetable for about 30 minutes, checking in between to toss.  To check for doneness, press a knife or fork and it should slide out easily.  Vegetables will also caramelize due to the sugar content.
As the vegetables cool on baking sheet sprinkle a bit more salt to taste- enjoy!

Enjoy the pictures!

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