2023 Fall International Cook-Off India recipe
Entrée: Pav bhaji - recipe serves 4 (makes approximately 1Kg) [Pav= slider buns, Bhaji= vegetable curry]
- Ingredients:
- Approx 200gms of cauliflower
- 1 cup green peas
- 1 cup peeled carrots
- 1 Green pepper
- 3 large red onions
- 4 Roma tomatoes
- 5 large garlic cloves
- 1.5inch ginger
- Approx. 3tbsp salt or to taste
- 15 medium sized potatoes
- 200gms salted butter
- 10 tbsp canola/olive oil
- 2tsp turmeric powder
- 4tbsp Kashmiri red chilli powder (mild red chilli powder)/ Deggi mirch powder
- 8 tbsp pav bhaji spice mix (store bought) [very important ingredient, please let me know if you can't find it ahead of time]
- Non sweet slider buns (dinner roll)
- Cilantro ( 2 bunches) [1 to put in the curry, one to be chopped fine and to be served on the side]
- Red onions (2 nos.) for finely chopped onions served on the side (these must not be pre-diced since they need to be finely chopped)
- Lemons (3nos.) to be cut in wedges and served on the side
Cooking instructions:
Boil potatoes, green peppers, green peas, carrots and cauliflower with a pinch of salt and make into a porridge.
In a separate pan add butter and oil and once heated add whole cumin and wait for it to sizzle. Make a paste of ginger garlic and chilli and add it to the oil.
Once light brown add finely chopped onions and stir till golden brown. Add finely chopped tomatoes and stir till the tomatoes become soft and mushy.
Once ready add turmeric powder and red chilli powder and pavbhaji spice mix. Pour the vegetable porridge mix to this pan and combine. Add salt to taste and adjust spice. cook for 15-30 minutes and garnish with chopped cilantro. Serve with spiced slider buns (Buns coated with butter and spices mentioned above)
Spiced Buttermilk: serves 6 (approximately 800ml)
-
Full-fat Yogurt (450gms) [preferably from an Indian store]
- Black salt (1tbsp) [this salt is pink in color]
- Cumin seeds (1tbsp of the ground powder) [This needs to be toasted on low flame and then ground to a fine powder and then used]
- Fresh mint leaves (1/2 cup)
- Cold water (600ml)
- Black pepper powder (1/2 tsp)
- Table salt (1/2 tsp)
- Cilantro (1/2 cup)
- Green chilli (1 nos.)
Cooking instructions:
Add yogurt, water, salt and pepper to a blender and blend into a runny liquid. Once ready garnish with finely chopped mint leaves and cilantro leaves. Dry roast cumin seeds, grind them to a powder and add to the drink as required.