Categories

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.


Authors

archive Block
This is example content. Double-click here and select a page to create an index of your own content. Learn more.
Tasty & Easy Pav Bhaji Rice

Tasty & Easy Pav Bhaji Rice

A quick and easy hack to turn your plain ol’ boring leftover rice into flavourful and delicious Pav Bhaji Rice, this recipe is a total winner. You’ve probably been got your own method of using up old rice, well, now you have a new one to add to your arsenal. This rice is simple and tasty. 

Serves: 4 | Prep time: 15 minutes | Cook time: 20 minutes

Ingredients:

  • Leftover rice - 2 cups, cooked
  • Onion - 1 large, chopped
  • Tomatoes - 2 small, chopped & de-seeded
  • Potato - 1 large, boiled & chopped
  • Peas - ⅔ cup, boiled
  • Chillies - 1, chopped
  • Ginger-garlic paste - 1 tbsp
  • Cumin seeds - 1 tsp
  • Pav bhaji masala - 2 tbsp
  • Ghee - 2 tbsp
  • Butter - to taste
  • Coriander - to garnish

Method:

  • Start off with boiling your potatoes and peas. A great idea for boiled potatoes is to dunk them in cold water which stops them from cooking further and also loosens the skin, which can then be removed with ease. You can cook your potatoes in a pressure cooker as well. Just keep them in for 4 whistles.
  • Boil the peas until they are tender. This should take about 15 minutes.
  • To make the pav bhaji base you start with some ghee in a pan. Feel free to use oil if you’d like.
  • Next we add in the cumin seeds which will crackle and become aromatic.
  • Now add in your chopped onions. Onions form the basis of most dishes and add body and flavour. You want to cook these through until they are soft and translucent.
  • Your chillies go in next. You can use the mild chillies or the spicy ones and add more if you like your food hot and spicy. If you prefer milder food then you can even deseed the chillies to remove some of the sharp heat.
  • Then add in your ginger garlic paste and the pav bhaji masala. You want these to cook properly and lose their raw edge. This should take a minute or two. Make sure your heat is on low to medium-low.
  • Then we add in the chopped up tomatoes, because pav bhaji is not pav bhaji without tomatoes. You want to make sure these are deseeded so that the rice doesn’t become too soggy. However, if you don’t care about the sogginess and don’t like the waste then feel free to use the pulpy seeds as well. Cook the tomatoes for about 3 to 5 minutes. You don’t need to break them down completely.
  • It’s now time to add in your potatoes and peas. Mix them in thoroughly and let it heat through until everything smells amazing.
  • Now you add in your leftover rice. Make sure you open it up properly and separate the grains. Fold your rice in gently so as to avoid breaking any grains.
  • You can use fresh rice if you like but make sure it’s cool or else the grains will all break and you’ll be left with a pav bhaji ‘khichdi’.
  • When all the rice grains are coated you’re done!
  • Top it with butter and coriander and dig in!
Crunchy Cheese Samosa

Crunchy Cheese Samosa

Spicy Shikari Mutton

Spicy Shikari Mutton