For Pavbhaji: Pressure cook and boil and mashed potatoes, beetroot and carrots. In oil and butter saute onions,garlic and green peas for 3 minutes. Add in soaked red chilli-garlic paste. Saute for 2 more minutes. Add in chopped capsicum.

After 1 minute add in chopped tomatoes. Add salt and saute well until tender. Add pavbhaji masala and Kashmiri chilli powder.

Saute for 2 minutes. Add in mahed vegetables. Mix well using a masher. Add some water and set pavbhaji consistency.

Cover and cook for 5-7 minutes. Lastly, add 1 tsp butter and coriander and mix. Pavbhaji, the central recipe is ready. Check taste and adjust masalas. Knead both Puri doughs and rest them for 30 minutes.

For Tawa Pulao:In oil and butter add chopped tomato and red chilli-garlic paste. Saute until tender. Now add in masalas, salt and prepared Pavbhaji. Mix.

Now mix in leftover pulao(or cooked rice).

For Masala Pav: In oil and butter add the red chilli-garlic paste, pavbhaji masala, coriander and Kashmiri chilli powder and stir on medium gas for 1 minute. Do not burn. Add in the pav pieces and mix well to coat each piece properly.

For Yellow and White Puris: Make portions of the dough and roll out puris and deep fry them. Dry roast papad halves and when hot fold and make cones.

Prepare Crispy Masala Sticks and fry the Mathiyas. These I have taken from the Diwali Snacks that I had prepared already. Chop onion and lemon and keep ready. Take strawberry crush in serving glas and pour chilled soda after the full assembling of the Charcuterie board. Assemble the Pavbhaji Charcuterie Board and serve with Strawberry Sip.

Enjoy the Diwali with family and friends. Happy Diwali to All.