NatGreenMeds
Banned
Here is an American version of an extremely popular dish in India.
It is usually eaten with bread, (Pav), and has a mixture of spices, (Masala), mixed with a mixture of vegetables, (Bhaji).
The spices most often used are Red Chili, Coriander, Cumin, Dry Mango, Fennel, Cassia, Bay leaf, Salt, Black Cardamom, Caraway, Green Cardomom, Star Anise, Clove and Anise Pepper. The Masala, (seasoning), I've included here is exactly that mixture, already in the proper ratios and in powder form for ease of use.
The dish is made slightly different in India, but like most dishes, it can be adjusted to personal tastes and favorite vegetables. It's a vegetarian dish. No meat is added to it, but Americans sometimes eat it as a side dish with whatever type of meat they prefer. It should be very spicy.
In India, it's made at least 4 times as spicy by adding more Pav Bhaji Masala, (which is a strong curry seasoning), as the recipe below presents it.
The seasoning "Pav Bhaji Masala" is a small, round 100 gram/3.5 oz cylindrical container that may be found in many American grocery stores or if not, in any Indian food store.
The dish is the Indian equivilant of a low cost, popular food such as "Hot Dogs" or "Hamburgers" in America or "Fish and Chips" in British countries. In India, you literally cannot go anywhere without smelling this dish at lunch time. It is extremely popular.
This is my personal variation of the dish.
I hope you like it.
Nat.
Ingrediants:
2 large green bell peppers
1 large yellow bell pepper
1 large red bell pepper
1 large orange bell pepper
4 Anaheim peppers
4 jalapeño peppers
4 cups green beans
2 cups corn
2 cups peas
4 cups diced potato with skins on.
2 cups lima beans
2 cups black eyed peas
4 large ripe diced tomatoes
2 large Vidalia onions
16 ounces of sliced Portabella Mushrooms.
3 heaping Tablespoons Pav Bhaji Masala
Preparation:
Dice all the vegetables into 1/2 inch pieces and combine with Pav Bhaji Masala.
Add just enough water to pan to keep vegetables from sticking while bringing to a slow boil.
Reduce heat and simmer for two hours to marry flavors and cook all the vegetables well.
Stir every 15 minutes to blend and prevent sticking.
Turn off heat and let sit until cool. Refrigerate overnight.
Method of serving:
Reheat desired amount and serve with any main dish or just by itself.
Usually eaten with fresh, crisply baked bread. Very good with English Muffins that have been toasted crisp.
Adjust the amount of Pav Bhaji Masala to desired heat level. Add chilies to personal heat level, but cook in well.
May add diced or shredded cheese to top. Broil until melted slightly.
It is usually eaten with bread, (Pav), and has a mixture of spices, (Masala), mixed with a mixture of vegetables, (Bhaji).
The spices most often used are Red Chili, Coriander, Cumin, Dry Mango, Fennel, Cassia, Bay leaf, Salt, Black Cardamom, Caraway, Green Cardomom, Star Anise, Clove and Anise Pepper. The Masala, (seasoning), I've included here is exactly that mixture, already in the proper ratios and in powder form for ease of use.
The dish is made slightly different in India, but like most dishes, it can be adjusted to personal tastes and favorite vegetables. It's a vegetarian dish. No meat is added to it, but Americans sometimes eat it as a side dish with whatever type of meat they prefer. It should be very spicy.
In India, it's made at least 4 times as spicy by adding more Pav Bhaji Masala, (which is a strong curry seasoning), as the recipe below presents it.
The seasoning "Pav Bhaji Masala" is a small, round 100 gram/3.5 oz cylindrical container that may be found in many American grocery stores or if not, in any Indian food store.
The dish is the Indian equivilant of a low cost, popular food such as "Hot Dogs" or "Hamburgers" in America or "Fish and Chips" in British countries. In India, you literally cannot go anywhere without smelling this dish at lunch time. It is extremely popular.
This is my personal variation of the dish.
I hope you like it.
Nat.
Ingrediants:
2 large green bell peppers
1 large yellow bell pepper
1 large red bell pepper
1 large orange bell pepper
4 Anaheim peppers
4 jalapeño peppers
4 cups green beans
2 cups corn
2 cups peas
4 cups diced potato with skins on.
2 cups lima beans
2 cups black eyed peas
4 large ripe diced tomatoes
2 large Vidalia onions
16 ounces of sliced Portabella Mushrooms.
3 heaping Tablespoons Pav Bhaji Masala
Preparation:
Dice all the vegetables into 1/2 inch pieces and combine with Pav Bhaji Masala.
Add just enough water to pan to keep vegetables from sticking while bringing to a slow boil.
Reduce heat and simmer for two hours to marry flavors and cook all the vegetables well.
Stir every 15 minutes to blend and prevent sticking.
Turn off heat and let sit until cool. Refrigerate overnight.
Method of serving:
Reheat desired amount and serve with any main dish or just by itself.
Usually eaten with fresh, crisply baked bread. Very good with English Muffins that have been toasted crisp.
Adjust the amount of Pav Bhaji Masala to desired heat level. Add chilies to personal heat level, but cook in well.
May add diced or shredded cheese to top. Broil until melted slightly.
