पाव भाजी सिज़लर | Pav Bhaji Sizzler | Sanjeev Kapoor Khazana

Combining two very exciting dishes to make something even more divine!

PAV BHAJI SIZZLER

Ingredients

Bhaji
2 medium potatoes, boiled, peeled and grated
2 tbsps pav bhaji masala
2 tbsps butter
1 tbsp oil
2 medium onions, finely chopped
1½ tbsps ginger-garlic paste
1 cup fresh tomato puree
½ cup ready-made tomato puree
1 tbsp red chilli paste
1 tsp Kashmiri red chilli powder
100 grams grated cauliflower
½ medium green capsicum, finely chopped
Tawa pulao
2 cups cooked Basmati rice
1 tbsp oil
1 tsp cumin seeds
1 medium onion, finely chopped
1 tbsp ginger-garlic paste
¾ cup ready-made tomato puree
1½ tbsps red chilli paste
1½ tbsps pav bhaji masala
¾ tsp Kashmiri red chilli powder
Salt to taste
½ medium green capsicum, chopped
1 medium tomato, cut into ½ inch squared
¼ cup boiled green peas
2 tbsps chopped fresh coriander leaves
1½ tsps lemon juice
Sautéed veggies
12-15 medium cauliflower florets, blanched with turmeric powder
1 medium carrot, cut into diamonds and blanched
¼ cup blanched green peas
1 tbsp butter
1 tsp cumin seeds
Salt to taste
2 tsps pav bhaji masala
1 tbsp chopped fresh coriander leaves
Crispy pav
2 brun pavs, cut into 1 inch cubes
1 tsp butter
1½ tsps pav bhaji masala
½ tsp red chilli powder
Salt to taste
1 tsp chopped fresh coriander leaves
Drizzling
¼ cup melted butter
Salt to taste
To serve
French fries as required

Method

1. Heat the sizzler plate on direct flame till it becomes very hot.
2. Meanwhile, heat butter and oil in a non-stick pan. Add onions and sauté till golden brown.
3. Add ginger-garlic paste and mix well. Cook for 1-2 minutes.
4. Add fresh tomato pure, ready-made tomato pure, red chilli paste and salt and mix well. Cook till the fat separates.
5. Add pav bhaji masala, and Kashmiri red chilli powder and mix well. Cook for 1 minute.
6. Add potatoes, cauliflower and green capsicum and mix well. Stir in 2½ cups water, mix, cover and cook for 6-8 minutes.
7. Meanwhile, to make the tawa pulao, heat oil in another non-stick pan. Add cumin seeds and let them change colour.
8. Add onion, mix and cook till golden brown. Add ginger-garlic paste and sauté for 1 minute.
9. Add tomato puree and red chilli paste and mix till well combined. Cook till the oil separates.
10. Add pav bhaji masala, Kashmiri red chilli powder and salt and mix well.
11. Add capsicum, tomato, and green peas and sauté for 1-2 minutes. Stir in ¼ cup water and mix. Cook for 1-2 minutes.
12. Sprinkle the coriander leaves and lemon juice and mix well. Add the cooked rice and sauté for 1 minute.
13. Sprinkle 2 tbsps water, mix, cover and cook till the rice is heated through.
14. To make the sautéed veggies, heat butter in a non-stick shallow pan. Add cumin seeds and let them change colour. Add cauliflower, carrot and green peas and toss well.
15. Add salt, pav bhaji masala and coriander leaves and mix till well combined. Cook for a minute. Take the pan off the heat.
16. To make the crispy pav, heat butter on low heat. Add pav bhaji masala, red chilli powder, salt and coriander leaves and sauté for a few seconds. Add the brun pav pieces and sauté on low heat till crisp.
17. Mix together melted butter, salt and ¼ cup water in a bowl.
18. To assemble, carefully plate the hot sizzler plate over the wooden plate. Arrange blanched cabbage leaves, add a portion of the tawa pulao, add a portion of the bhaji, arrange the sautéed veggies, place the crispy pav pieces, and arrange the French fries. Drizzle the butter-water mixture on the sides and serve immediately.


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