Paav Bhaaji Recipe | Food Diaries | Chef Zarnak Sidhwa | Street Food

Method:
Boil potatoes, cauliflower, cabbage and peas, in 4 cups of water with 1/2 tsp salt and sugar in a pressure cooker. Drain out the excess water and put it aside to add in later. Mash all cooked vegetables with using a masher. Heat 1 tbsp clarified butter and 1 tbsp butter, add cumin seeds. When the cumin seeds crackle, add ginger, garlic and red chili paste cook, now add onion paste and sauté till onion turns transparent. Add the pureed tomatoes and cook till oil surfaces. Stir occasionally. Add salt, turmeric, red chili powder, paav bhaaji masala, all spice powder and cook for 2-3 minutes. Add mashed vegetables along with the water kept aside earlier, cook for 10-15 min. Let the bhaaji thicken. To serve cut paav into halves. Heat a tawa or non stick pan, put 1 tbsp butter on it and cook the paav till they are golden brown. Serve paav with hot bhaji, garnish with onion and coriander and squeeze lemon.

Method:
Dry roast all the ingredients till golden brown (except dry mango powder) on low heat. Roast till aroma is released. Then add mango powder and roast for a minute. Then cool down completely and then grind it to a fine powder. Cool down and store in a clean dry container.

Method:
Melt the butter and let it cool. Beat the yolks and add the caster sugar, add melted butter, flour, cocoa, raisins cinnamon and cloves. Beat egg whites till stiff and fold in batter gently. Put batter in a greased and lined tin and let bake at 180 degrees C for an hour or until done. Once cool, beat cream with vanilla essence and spread on top, sprinkle cinnamon and serve.