QUARANTINE HEALTHY PAV BHAJI RECIPE

QUARANTINE HEALTHY PAV BHAJI RECIPE

By Ambika Niranjan  on: 05 April 2020
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Pav Bhaji is a delicious street food and many might be missing it during the quarantine period. Even if one wants to cook it at home, the scarcity and unavailability of vegetables would not make it possible.

So, for all the pav bhaji lovers out there, sharing a quick recipe below of the bhaji that does not require vegetables and is also healthy, rich in protein, and also very delicious.

Ingredients:

Pressure cooked pigeon pea (arhar dal) - 2 cups

Tomato cut or puree - 1/2 cup

Onion - 1 medium

Potato boiled - 2 medium

Capsicum - 1 medium

Pav bhaji masala - 3 tsp

Cumin seeds - 2 tsp

Dried fenugreek leaves (kasuri methi) - 2 tsp

oil/ghee/butter - 2 tsp

Salt - as per taste

Procedure:

In a pan, add the ghee or butter, add cumin seeds, 1 tsp pav bhaji masala (this will make sure the flavours are enhanced even when all the ingredients are missing).

Now, add the finely chopped onion and capsicum and cook for about 3-4 minutes until the onions turn translucent.

Add the cut tomato or puree, boiled chopped potato, cooked lentil and also any other vegetables chopped and boiled if available (carrot, beetroot, green peas). Cook them for about 5 minutes and all the spices salt, chilli powder, 2tsp pav bhaji masala, dried fenugreek leaves,  and cook until week done.

Now, mash them all with the help of a masher and cook for another 5 minutes until the vegetables are well combined.  The bhaji is ready to be served.

You can relish this with pav, bread, or even roti or rice and live your old memories of eating the street food at your own place, delicious and yet a healthy one.



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The outbreak of COVID-19 and sudden lockdown around has restricted our movement to places. During this period, storing the non-perishable items is way easier, but the concern is about storing the perishable food items like fruits and vegetables. Travelling often outdoors may lead to the risk of virus attack whereas, staying indoors may lead to lack of vegetables after certain duration. Though frozen vegetables are easily available at some stores, during the lockdown period this option is ruled out. So, to avoid such situations, I will sharing a few ways in which certain vegetables can be stored. 1. Green Peas - Green peas is a highly fibrous vegetable which is also high in vegetarian protein and loaded with Vitamins and Minerals. So, a very good method to store them for longer is, peal and collect the pods, make sure that no rotten pods are in. Immediately transfer them into a ziplock bag or air - tight container and freeze. These last good at least for 6 months. 2. Spinach - Clean the spinach and then blanch (add in hot water for about 30 seconds) and then immediately into cold water. Leave the spinach in cold water for about 2 minutes. Next, strain the leaves completely, and then blend them into a month paste and juice half a lemon into it and blend again. Transfer this puree into an air-tight plastic or glass jar. This puree will last in the refrigerator for about a week and in the freezer for about 3-4 weeks. 3. Corn - take the peeled corn kernels and add them into an air-tight container or zip lock bag    immediately and store in the freezer. In the freezer, these will last for about 4 months. Apart from adding to the vegetables, these can also served as a snack by boiling up and spicing them as per requirements. 4. Tomato - Tomato is a very essential ingredient in Indian cooking but also comes with a shorter shelf life. They can be easily stored for months by using the method below. Wash the tomatoes thoroughly and make a criss-cross pattern cut using a knife at the top portion. Boil water in pan and add the tomatoes in it and boil for about 10 minutes. Now, peel the skin of the tomatoes and upon cooling, blend them into a puree. Transfer this puree into a air-tight glass or plastic jar and freeze store it. This puree will last for about 4 weeks. 5. Green beans - Clean the green beans by cutting their stem from both ends. Wash the beans thoroughly and then spread them on a sheet or cloth and dry them completely. They need to be dries to make sure no water droplets or moisture is left. Now, cut them into small pieces and add them into a zip lock bag and freeze immediately. These beans can be stored for about 4 weeks. While cooking them, take out the desired amount of beans, add them into hot water for about 2 minutes and they are ready to use. 6. Green leaves - clean the leaves by cutting the end part of their stem. 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Ambika Niranjan

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Nutritionist / Dietitian in Sec 119, Noida, India 

You become what you eat... It is always 80% food and 20% exercise... Don't starve to be healthy, rather eat healthy to be healthy.... These are some of the fitness mantras which prove to be so very true. For someone who was obese to 95kgs at the age of 21 to a person who has been on a rough roller coaster to achieve the ideal weight and the best shape with a naturally radiant and glowing skin.My journey to fight my obesity issues forced me to learn more and transform myself into a completely new and energetic me overloaded with confidence.I have completed M.Sc and Doctor of Medicine (M.D.) in Alternative Medicine with Diet and Nutrition as one of the major subjects and also Post Graduate Diploma in Clinical Nutrition in Clinical nutrition and DietiticsA nutritionist by profession and passion, I am always available for my clients through the best communication system possible to help them overcome their health issues, a stronger, energetic, confident and healtheir you full of positivity. Expertise in obesity, PCOD, PCOS, post pregnancy weight loss, thyroid, Diabetes Management and all the other disorders arising due to nutrition issues. You hire me as your nutritionist and I'll ensure that you reach your goals. I am also an expertise in online consultation available through skype or any other mode of communication, so that I can consult people at any places. 
Ambika Niranjan
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