The Super Bowl is one of the biggest events of the year for most households in America. Whether you are hosting or attending a party, one thing is certain: there will be a lot of food. Let’s take a look at the best party food recipes for your Super Bowl Football Party.
The first thing that comes to mind when planning your Super Bowl menu is Pizza. Everyone loves pizza and it is a great finger food to enjoy while watching the game and shouting at your TV set. Although the easiest way to get this done is to order from your local Pizza Hut, some people prefer to make their own.
Pav Bhaji Masala
Pav bhaji is a popular Indian street food of spiced, mashed vegetables cooked with butter and served with a soft bun or pav. The pav bhaji masala smelled heavenly while it was cooking and tasted even better. This is definitely going to be one of the hit dishes on my Super Bowl party menu this year!
The recipe calls for regular butter but I used vegan butter to make it dairy-free and it turned out great. You could also use olive oil instead.
Pav bhaji masala is a popular fast food dish from Bombay (present-day Mumbai), India. It is prepared by mixing and mashing cooked vegetables and adding them to a thick gravy made of tomatoes and onions, garnished with coriander leaves. Pav is a type of dinner roll that is usually fried in butter, and bhaji refers to the vegetable curry that accompanies it. Pav bhaji is best eaten hot off the stove, when it has a rich red color, and served with a dollop of butter on top.
My mother-in-law first introduced me to pav bhaji many years ago. She had learned how to make it from her friends in Bombay, who were famous for their cooking. My mother-in-law’s own version was simple but delicious, and she was kind enough to share her recipe with me so I could make pav bhaji at home whenever I wanted. This recipe makes 3 or 4 servings of pav bhaji masala, depending on how hungry you are!
2 tablespoons vegetable oil
1 medium onion, chopped
1 teaspoon minced garlic (about 2 cloves)
1 teaspoon minced ginger root (about one 1/2 inch piece)
2 tablespoons pav b
Pav Bhaji is a fast food dish from India, consisting of a thick vegetable curry served with a soft bread roll. It originated in Mumbai as a quick snack for textile mill workers during the British Raj.
It is also popular in other parts of India and abroad. The pav bhaji is served hot and with butter on top in a plate or in a “Pav” (a kind of bread roll).
The word bhaji in Marathi means “mashed vegetables”. The pav bhaji consists of bhaji (a thick potato-based curry), garnished with coriander, chopped onion and a dash of lemon and lightly toasted pav.
While pav bhaji is made throughout the year, it is considered to be one of the prominent street foods available in Mumbai, India, especially around Chowpatty Beach, where it originated as a working man’s snack. Along with vada pav and misal pav, it has become an important part of the Maharashtrian cuisine.
Pav bhaji masala is a popular dish from Mumbai, earlier known as Bombay. It is a mix of spices that is dry roasted and ground to be used as a spice rub for the popular Indian street food called pav bhaji. Pav means bread rolls, and bhaji refers to mashed vegetables. The masala, which means spice mixture, is rubbed over the cooked vegetables before serving.
The traditional way of preparing pav bhaji masala calls for dry roasting whole spices like coriander seeds, cumin seeds, dried red chillies, black peppercorns, cloves and cinnamon. The roasted spices are then ground together to form a coarse powder. Dry roasting the spices gives them an intense aroma and flavor.
However, I have found that store-bought pav bhaji masala works just as well as homemade when it comes to this dish. I have even tried using my favorite garam masala in place of pav bhaji masala and the result was equally good. So do not worry if you do not have all the ingredients required to make this spice mix at home or if you are short on time.
In this recipe, I use store-bought pav bhaji masala along with some
Pav bhaji masala
This is a blend of spices used to make the traditional pav bhaji from Mumbai, Maharashtra, India. It is served with hot buttery buns (pav). The spice blend is also used in many other Indian dishes. You may wish to use this blend for marinating meat or fish before grilling or cooking, to add a spicy kick to your favorite dishes. This spice blend will keep for up to 6 months in an airtight container stored in a cool dry place.
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon mustard seeds
1/2 teaspoon fenugreek seeds
6 whole dried red chilies
1 tablespoon ground turmeric (or 2 small fresh turmeric root, finely chopped)
2 teaspoons ground red chili pepper (cayenne) (optional)
1 cup refined oil
3 tsp cumin seeds
4 medium onions finely chopped
2 large tomatoes finely chopped
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tbsp red chili powder
1/2 tbsp garam masala
Salt to taste
200 gm butter
4 potatoes boiled and crushed with a potato masher
3 cups green peas, boiled, shelled and mashed with a fork or potato masher. I usually boil the peas in water with the potatoes.
1 tsp mango powder (amchur) (optional)
1/2 cup coriander leaves, finely chopped.