Pav Bhaji Pulao, Pithla and Peanut Thecha

Pav Bhaji Pulao, Pithla and Peanut Thecha

There’s nothing like a filling meal with a healthy dessert for dinner. This combo comes packed with a lot of Vitamins and at the same time is not heavy on the stomach. The palak offsets the heaviness of the rajma and when savoured with paneer bhurji, the vitamin count doubles alongside the iron content. And nothing like a cool lassi to wash down the dinner in a sweet way.

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Pithla
  • Duration:20 minutes
  • Serves:2-4 people

Authenticity Slice

Maharashtrian

Mix the besan batter well and make sure there are no lumps in it.

Ingredients

  • Chickpea flour (besan) (1/2 cup)
  • Onion, finely chopped (1)
  • Garlic (lasoon) (3 cloves)
  • Green chillies (2-3)
  • Curry leaves (kadipatta) (8-10)
  • MTR Haldi Turmeric Powder (1/2 tsp)
  • Mustard seeds (sarson) (Mustard seeds (sarson) )
  • Cumin seeds (jeera) (1/2 tsp)
  • Asafoetida (hing) (a pinch)
  • Coriander leaves (haradhania), chopped (for garnishing)
  • Oil (1 tbsp)
  • Salt (To taste)

Method

  • Grind the green chillies and lasoon into a coarse paste and keep aside.
  • Take the besan in a bowl and add 1and 1/2 cup of water. Mix well till all the lumps are gone.
  • Now, heat some oil in a pan. Add the sarson, jeera, hing and kadipatta.
  • As they crackle, add the green chilli-lasoon paste and sauté till the raw smell of the lasoon disappears.
  • Next, add the finely chopped onion and sauté till it becomes soft.
  • Add the MTR Haldi Turmeric Powder and salt. Stir and pour the besan batter into it.
  • Mix well so that no lumps remain. When the mixture turns thick, reduce the heat.
  • Cover the pan and let it cook for 3to 4 minutes. 
  • Add a little water and adjust the consistency as per your requirement. Cook for 1 minute more and switch off the stove.
  • Sprinkle some hara dhania and serve hot with sorghum roti or plain rice.

Pav Bhaji Pulao (Tawa Pualo)
  • Duration:20 minutes
  • Serves:2-4 people

Authenticity Slice

Maharashtrian

Don’t mix the rice and spices too vigorously, as it will turn into a mushy mess.

Ingredients

  • Pre-cooked rice (1 cup)
  • Green peas (mattar) (1/2 cup)
  • Carrot (gajar), chopped (1/2 cup)
  • Cumin seeds (jeera) (1 tsp)
  • Ginger paste (adrak) (1/2 tsp)
  • Garlic paste (lasoon) (1/2 tsp)
  • Green chillies, finely chopped (2-3)
  • Onion, finely chopped (1)
  • Tomatoes, finely chopped (1)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • MTR Pav Bhaji Masala (3 tsp)
  • Oil (1 tbsp)
  • Butter (2 tbsp)
  • Green capsicum (hari Shimla mirch), chopped (1/2 tsp)
  • Lemon juice (1 tsp)
  • Salt (To taste)

Method

  • Steam the gajar and mattar in a steamer or in the microwave along with some salt.
  • Then, heat some oil and butter in a pan. As soon as it heats up, add the jeera and let it splutter. 
  • Next, add the adrak and lasoon paste and green chillies and sauté for 1 minute.
  • Now, add chopped onions and salt. Cook till it turns brown.
  • Then, add the hari Shimla mirch and tomatoes. Mix well and add 1/2 cup of water and cook till the tomatoes turn pulpy.
  • Add the MTR Haldi/Tumeric Powder, the MTR Lal/Mirch Red Chilli Powder and the MTR Pav Bhaji Masala and saute.
  • Cook till the oil starts separating from the tomatoes.
  • Then, add the steamed gajar and matter, and cook for 2 minutes.
  • Add the cooked rice next, and mix everything delicately without breaking the grains.
  • Sauté for 2 minutes so that the rice gets heated thoroughly.
  • Finally, squeeze some lemon juice, mix and serve piping hot.

Shengdanayacha Thecha (Peanut Chutney)
  • Duration:10 minutes
  • Serves:2-4 people

Authenticity Slice

Maharashtrian

Stir regularly while sautéing peanuts or they will get burned easily.

Ingredients

  • Raw peanuts (shengdana) (1/2 cup)
  • Green chillies, chopped (2-4)
  • Garlic (lasoon), chopped (2-4)
  • Oil (1 tsp)

Method

  • Heat the oil in a small pan. Add lasoon and green chillies and sauté for 10 to 15 seconds.
  • Add the shengdana and sauté till they turn crisp.
  • Keep on stirring to avoid burning them. They should just turn brown evenly. Crush this mixture into a coarse powder with a pestle and mortar.
  • Serve it as a condiment or with jowar roti or bajra bhakris.

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