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Major Prashant Kapur – Paav Bhaji Recipe

Wow, Did’nt really think that I will end up putting my recipes but I have started enjoying the thought that a lot of my friends shall be able to use these recipes as these are really simple and tested over a period of time.So here goes

Pav Bhaji

Ingredients

Potatoes – 6-8
Tomatoes 10
Onions 6-8
Carrot 4-6
Cauliflower – Half
Peas – One Cup
Butter 150 Gms
Pav Bhaji Masala – Everest is the best, else MDH Masala
Salt -2 tsp
Green Chili – 4-6
Ginger Garlic Paste 3 tsp
Corriender
Pav – 20- 30
Oil 1 cup

Procedure

We need to boil the vegetables separately. First, we need to boil the potatoes. Once these are boiled, they need to be compeletely mashed with a fprk into a paste. Thereafter we need to boil the carrot and the cauliflower and mash them completely with a fork. Lastly, we need to boil the peas and keep them separately for use later. Please make a note to not throw the water used to boil the carrot and the cauliflower as well as the peas. This water needs to be used to keep diluting the bhaji.

Nest in one cup oil, we need to start roasting the onions and once these get pink/Red, we need to add the tomatoes and the ginger garlic paste as well as the salt. Once the mixture becomes a paste and the masala leaves the oil, we now need to add the mashed potatoes, and the mashed carrot and cauliflower paste. Thereafter, add 100 gms of butter and 6 TSP of everest Pav bhaji masala( Make a note that more masala can be added depending on the taste and the flavour required) and the green chillies chopped into 3-4 pieces each. Now keep stirring the bhaji on slow gas and keep adding the boiled water to dilute and keep cooking on slow fire for 1 hour till the paste becomes a uniform mix. Now add the corriender before serving along with a few chunks of butter.

For the Pav, cut them into two halves and heat them along with a bit of butter and serve hot

Major Prashant Kapur – Rajastani Laal Maas

Rajasthani Laal Maas

Ingredients

1 KG Mutton
10 Sabut Red chillies
8 -10 cloves
5 badi elaichi
5 pieces cinimon
1 and a half cup mustard oil
1 and a half cup curd
8–10 pieces tez patta
3–4 table spoon red chilli powder
2 tsp salt
10–15 pieces of black pepper
2 cups chopped onions
4 tsp corriender powder
4–5 tsp garlir paste
2 tsp ginger paste

Process

Mix all the ingredients and cook on slow fire for 1- 1 and a half hour. Once the oil separates, add the mutton and then cook on slow fire for an hour till the oil starts to separate. Add water and cook the mutton in the gravy.

Major Prashant Kapur – Butter Chicken

Whilst There are thousands of recipes available, I have tried and tested the below recipe and have found this to be very consistent and good

Ingredients Tandoori Chicken

Ingredients for Tandoori chicken if making at home else a full tandoori chicken can be ordered from the market.

Chicken 1 kg
One bowl of curd
Ginger Garlic paste 3 tsp
Jalebi colour one pinch
Salt,Kali mirch,red chilli powder, and Kasuri methi

Mix the ingredients well and add the 1 KG chicken in the marinade and keep for 3-4 hours. Thereafter, grill the chicken pieces in an over for 40 minutes at 280 degrees centigrade. Alternatively, you can pour the chicken in a kadai and cook on slow fire for 40 odd minutes till the gravy dries up. Thereafter is the tedious work of picking each of the cooked piece and slowly roasting the piece over fire to give it a slightly burnt tandoori flavour. Each piece can be grilled in this manner over the fire.

Gravy

Ingredients Butter Chicken Gravy

10-12 Tomatoes blanched and puried
1 cup tomato sauce
3 Tsp Kasuri Methi
4 tsp Ginger garlic paste
1/4 tsp black pepper
4 tsp Garam masala
100 gms yellow butter
100 gms fresh cream
Leftover curd marinade/1 cup curd
1/2 lemon squeezed
Salt as per taste
Red chili powder (Colour powder) 1 tsp
Green chillies – 3-4
Coriander leaves

Mix all ingredients except fresh cream and cook the ingredients over sim fire for 40-45 minutes. Keep adding water to thin the mixture and stir frequently. Once there is a consistent red paste, add the pieces of tandoori chicken and cook for half an hour on sim fire. Add water if required and keep stirring. After half an hour, don’t add any water and let the curry thicken, Remove from fire and let it cool down. Once absolutely cool, add the fresh cream to the chicken and stir completely. You shall get a light orange colored mix. Re heat completely before serving and garnish with coriander before serving.

Major Prashant Kapur – Recipe Butter Chicken