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Before you jump to Pav bhaji recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And also Save Money In The Kitchen.

Remember when the only people who cared about the environment were tree huggers as well as hippies? That's a thing of the past now, with everybody being aware of the problems besetting the planet and also the shared obligation we have for turning things around. Unless everyone begins to start living a lot more eco-friendly we won't be able to correct the problems of the environment. These kinds of changes need to start occurring, and each individual family needs to become more environmentally friendly. Read on for some methods to go green and save energy, generally in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. If you happen to be in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less electrical power. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Green living is definitely something we can all do, without difficulty. It's about being practical, usually.

We hope you got insight from reading it, now let's go back to pav bhaji recipe. To cook pav bhaji you only need 22 ingredients and 20 steps. Here is how you achieve it.

The ingredients needed to cook Pav bhaji :

• You need 6-8 of pav bread.
• Take 1 1/4 cup of cauliflower.
• Provide 2 of medium Potatoes (chopped).
• Use 1/2 cup of chopped green peas.
• You need 1/2 cup of chopped Carrot.
• Use 1/2 cup of chopped beetroot.
• You need 1 cup of finely chopped capsicum.
• Take 2 of medium chopped tomatoes.
• Provide 2 of medium chopped onion.
• Get 4 tbsp of coriander leaves finely chopped.
• Use 2 tsp of ginger garlic paste.
• Prepare 1 tsp of Kasuri methi.
• Prepare 3 of Green chillies.
• Provide 1 of lemon.
• You need 2 tbsp of Oil.
• Use 3 tbsp of butter.
• Take 1 1/2 tsp of pav bhaji masala.
• Get 1 tsp of Kashmiri red chili powder.
• Prepare 1/4 tsp of turmeric / Haldi Powder.
• Get 1 tsp of coriander powder.
• Provide to taste of Salt.
• Take pinch of red food Colour.

Instructions to make Pav bhaji :

• Ingredients
• Add potatoes, cauliflower, peas, beetroot, carrots (optional) and salt to a pressure cooker or a pot. Pour 2 cups water, it should be just enough to cover them partially.
• Pressure cook for 2 whistles on a medium flame.
• When the pressure releases open the lid. Veggies should be soft cooked. Mash them well.
• Heat 1 tablespoon butter & 1 tablespoon oil in a pan, you can skip anyone if you want. add green chill and chopped onions. Saute till they turn translucent.
• Add ginger garlic paste. Fry until it smells good.
• Add chopped capsicum, Fry for 2 to 3 minutes.
• Add chopped tomatoes and salt. Fry till tomatoes turn mushy, soft and pulpy.
• Now add chilli powder, turmeric and coriander powder, mix well
• Add little bit food colour (optional) and 2 tsp water mix well and leave it for 2 minutes
• Add the boiled & mashed veggies and mix well
• Now add 2 tsppav bhaji masala, kasuri methi and 2 tsp coriander leaves.
• Now add 1 cup water (you can use remainig same water which you used while boiling the vagitables)
• Mash them well and simmer for a while to bring out the flavor of masala
• Simmer for a while to bring out the flavor of masala.
• Add 1 tbsp butter and switch off the flame. our bhaji is ready.
• Now prepare the pav by heating ½ tsp butter and add one table spoon pav bhaji and 1 tsp coriander leaves. mix well.
• Now slit 2 pav in centre and roast with bhaji.
• Roast both sides of pav till they turn slightly warm.
• Finally, serve pav bhaji with some chopped onions, coriander, lemon and dollop of butter.

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