Its been a while since I blogged or visited blogs, if you ever wondered what happened I have to confess that with end of school programes, summer vacation and travel blogging took a back seat. I have been trying to post about pav bhaji for some time and at last was able to take the photos to post it. Pav Bhaji is the easiest to serve for over 100 people or 4. A month ago I made them for 100 people and kept them very warm in a crock pot. It was just a perfect street food to have on a cold night in La Jolla, Ca. One always wonders how much to prepare to serve 100 people. Typically 2 rectangle (larger) or four, 4 quart aluminum trays would serve 100 people. Once the veggies are chopped and all the prep work is done, believe me its super easy to prepare the pav bhaji with a help of a pressure cooker.
Aluminum Trays - 4 (4 quart) or 2 Rectangle
Measuring Cups and Spoons
Potato - 1 (4 quart) tray pealed and chopped chunky
Onion - 1 ( 4 quart ) tray finely chopped plus 1/4 tray for topping (white onions or brown onions)
Bell Peppers ( red, yellow, green, orange, red) - 1/2 (4 quart) tray chopped
Tomato - 1/2 (of 4 quart) tray
Cauliflower - 3/4 (of 4 quart ) tray
Peas and Carrots - 1/4 (quart) tray
Garlic - 3 bulbs chopped
Ginger - 4 inches grated
Cilantro - 3 bunches plus 3 cups of chopped for topping
Tomato Paste (tukas) - 1/2 cup
Kasthuri Methi - 4 tbsp crushed
Green Chillies - 2 chopped roughly ( seeds removed)
Shah Jeera (Cumin Seeds)- 1 tbsp
MTR Pav Bhaji Masala - 5 tsp ( add more for more spice)
Red Chilli Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Water - 1/4 of the presure cooker plus more ( 2 cup)
Butter - 2 tbsp for Bhaji
Chillied/ Frozen Buter - 1/4 inch cubes for garnish.
1. In a pressure cooker add potato, cauliflower, carrot, peas, bell pepper,green chillies, water and salt. Pressure cook on medium low to 4 to 5 whistles.
2. In a big wok add oil and shah jeera. Allow it to splatter. Then add onions, ginger and garlic and cook well. Add tomato paste and tomato and cook well. Add chilli powder, turmeric powder, pav bhaji masala, kasthuri methi and cook on low heat until the masala is well incorporated.
3. Once the pressure releases on the cooker add it to the onion tomato mix and mis well. With a masher or electric hand blender roughly. Add cilantro and sugar and butter . Taste for salt etc and store away in aluminum trays or 3 crock pots and serve them hot with butter toasted bun or pav.
4. Top the bhaji with green chillies, fresh cilantro, raw onions, a small cube of frozen butter and slice.