Nita Mehta is a household name, thanks to her expertise with food and flavours. A Gold Medalist in M.Sc. (Food & Nutrition), she has written more than 400 books on various topics including more than 350 best selling cookery books. Her book "Flavours of Indian Cooking" won the Best Asian Cookbook Award at the Versailles (Paris) World Cookbook Fair.
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Pav Bhaji
 
 
Prepration: 10 mins.
Cooking: 20 mins.
Serves 4 Cal/Ser 78
 
Ingredients
3 medium sized potatoes, ½ cup peas
2 carrots - peeled and chopped
1½ cups chopped cauliflower
1 cup chopped cabbage or 1 capsicum - chopped
3 tbsp oil, 3 tbsp butter
2 onions - chopped finely
1½ tsp ginger-garlic paste
2 tbsp pav bhaji masala
¼ tsp turmeric powder (haldi)
1 tsp salt, ½ cup tomato puree
1 tbsp chopped coriander
 
Method
1. Wet potatoes. Microwave potatoes for 5 minutes. Peel and mash coarsely.
2. In a micro proof dish, put carrots, peas, cauliflower and cabbage or capsicum. Add ½ cup water. Cover & microwave for 5 mins. Mash with a potato masher.
3. Put oil, onions, ginger-garlic paste, 2 tbsp pav bhaji masala and haldi. Mix well in a dish. Microwave for 5 minutes.
4. Add tomato puree, roughly mashed vegetables, potatoes, butter and salt. Add 1 cup water. Cover and microwave for 5-6 minutes. Mash once in between.