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Before you jump to #Pav bhaji#post 21st recipe, you may want to read this short interesting healthy tips about Tracking Your Meals: The way to Do It.
When you begin a diet probably the most often heard pieces of advice is to keep a food record in which you write down every thing you eat during the day. Keeping a food journal makes it possible to recognize the foods you are eating as well as the foods you are not eating. For example, when you keep a food log for a few days you might notice that while you eat lots of fruit, you almost never eat any vegetables. Having it all written down can help you recognize the parts of your diet that need to change as well as how much exercise you need to get to make sure that you burn enough calories to keep your waistline in check.
Write down what time it is whenever you eat. This makes it possible to determine when you feel the most hungry, when you are susceptible to snack and what you can do about it. After a day or two you may notice that, even though you eat lunch at the same time every day, you still feel hungry an hour or so later. This may also help you identify the times when you start to eat simply to give yourself something to do. This is extremely valuable because knowing when youre vulnerable to snacking will help you fill those times with other pursuits that will keep you away from the candy aisle.
Record your spirits while you eat. This helps to demonstrate whether or not you use food as a response to emotional issues. It also assists you to see clearly which foods you have a tendency to choose when you find yourself in certain moods. There a wide range of people who seek out junk food when they feel angry or depressed and are just as likely to pick out healthy things when they feel happy and content. When you pay attention to how you eat during your different moods and emotional states, you will be able to keep similar but healthier options around for when you need those snacks--you might also start talking to someone who can help you figure out why you try to cure your moods with food.
We hope you got benefit from reading it, now lets go back to #pav bhaji#post 21st recipe. You can have #pav bhaji#post 21st using 20 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare #Pav bhaji#post 21st:
- You need 10 pieces of Pav.
- Use 3-4 pieces of Potatoes boiled medium sized.
- Take 2 pieces of Carrot.
- Get 2-3 of Cauliflower florets.
- Provide 1/4 cup of Peas beads.
- Use 1 of small Bell pepper.
- Get 1 of small Brinjal.
- Use 7-8 of French beans.
- Provide of For masala.
- Use 2 of Onion.
- Prepare 2 of Tomatoes.
- You need 1 of " Ginger piece.
- Prepare 3-4 of Green chilli.
- You need to taste of Salt.
- You need 1/4 tsp of Red pepper powder.
- Prepare 1/2 tsp of Garam masala1/2tsp.
- Provide 2-2 of & 1/2 tsp Pav bhaji masala.
- Take as needed of Coriander/cilantro leaves a few.
- You need 100 gms of Butter.
- Get 1 of Lemon.
Instructions to make #Pav bhaji#post 21st:
- Firstly wash, peel and cut all veggies in big chunks and pressure cook(except peas)for about 10-15minutes by adding little salt n water.
- Take a non stick kadhai or a big pan and heat butter in it..put the blended masala and stir fry the masala till nicely cooked add peas and cook on sim flame little more till masala release it's oil.. Add salt, red pepper powder, pav bhaji masala and stir.
- Mash all the blended veggies with the help of potato masher (can do this process with hand blender).
- Finely chop onion, slices of onion, cut lemon into half 'nd keep aside for serving time.
- Add mashed veggies in onion tomato masala and give a good mix..cook bhaji on slow heat fo' about 10-15 minutes till all the flavours of masalas incorporate with vegetables by covering the lid of pan..some water can be added to adjust the consistency.. It should be semi thicken form.
- Flame off and mix chopped coriander /cilantro leaves..your bhaji is now get cooked.
- Roasting of pav_ heat a skillet and grease it with butter.. Cut the pav in half horizontally and roast from both side by flipping (turning over up side down).. sprinkle pinch of dry fenugreek leaves while roasting.. It gives an amazing look and aroma to pavs(chopped coriander leaves can also be taken in the unavailability of dry fenugreek leaves).
- Time to serve_take a serving bowl and put bhaji in it..garnish with butter (I have used homemade butter quenells)and onion slices.. Place chopped onion at side of the plate and lemon pieces and roasted pavs.
- Serve Hot Hot.
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