TFL’s Pav Recipe

This is a version of pav from one of the commenters on The Fresh Loaf.

Makes 12 Pull Apart Buns

Recipe Source: Bakingyummies

Ingredients
400 grams / 14 ounces all purpose or plain flour
2 tablespoon + 1 teaspoon granulated sugar
1 + 1/2 teaspoons regular salt
1+1/4 teaspoons instant yeast
210 grams / 7.4fl ounces water at room temperature
2 tablespoons melted butter to brush on top of the baked buns

Method
Mix the flour, sugar and salt in a large bowl. Add the yeast and mix.

Make a well in the center of the flour and pour the water. Please click here and follow the steps till the initial proofing stage. You can either use a stand mixer with the dough hook or your hands to knead the dough.

Knock back the dough. Line a baking sheet with parchment.

Divide the dough into twelve equal size pieces. Shape each piece into a round and smooth it by pressing the ball to expel any air bubbles. Now form your palm into a cup shape and roll the ball against the counter with the help of the palm until it forms a smooth and round ball.

Place all the shaped balls on the baking sheet with about an inch gap between each. Cover the pan loosely with a cling film or a tea towel. At this stage if you want, you can place the pan in the refrigerator to be baked early in the morning or a day later.

Once the buns are almost double in size, preheat the oven to 200 degrees C / 390 degrees F. Bake in the preheated oven for about 30 mins or until the rolls are golden brown and sound hollow when tapped at the bottom. Alternatively, you can check if the buns are done with a food thermometer as well. It should register at least 80 degrees C / 180 degrees F.

Modern Rubber Halwa

I first had this at Modern in Bombay, and it was soo soo soo good. So good.

If you like things that are chewy and sweet, you will love this! (This is very similar IMHO to Chi Chi Dango Hawaiian mochi, and less chewy than most types of other traditional mochi). I think it is also similar to Turkish Delight.

Recipe adapted from Yummy Tummy.

Preparation Time : 2 mins
Cooking Time : 15 to 20 mins
Makes : 12 pieces

Dish: 3 cup pyrex (the smallest size from this set)

Ingredients:

Sugar – 1 cup
Boiling water – 1 cup

Cornstarch – 1/2 cup
Cold water – 1/2 cup

Ghee – 3 tbsp
Cardamom Powder – 1/2 tsp
Pistachios, whole – 1/4 c (I use WOW)
Green Food Coloring – 2-3 drops
Khus extract – 1/4 tsp

Directions:

1. Take a medium to large sized heavy bottom NONSTICK pan and add in sugar and 1 cup of boiling water. Mix well and heat till the sugar is melted.
2. In a separate bowl, add 1/2 c cold water. Slowly, spoonful by spoonful (or better yet, with a flour sifter), add cornflour. Make sure there are NO LUMPS. [I used a Cuisinart hand blender to get rid of my lumps].  Add the green food color and mix well.
3. Add the cornflour mixture to the sugar water mixture. Mix well. [I used the Cuisinart hand blender to integrate the two mixtures].
4. Now put this mixture on high heat and keep whisking till it is thick, glossy and jelly like.
5. Add 1 tbsp ghee. Keep mixing.  (It’s a LOT of mixing).
6. Add 1 tbsp ghee. Keep mixing.  (Keep going, recruit others to help mix).
7. You can tell it is getting done when the green mixture stops sticking to the side. At that point, add pistachios and cardamom powder and mix well.
8. The halwa will look thick and glossy, shiny, almost laminated. Then it is done.
9. At this point pour this into the greased pyrex lined with greased parchment paper overhanging the pyrex pan (lay it down in a cross shape; you should be able to lift and remove the halwa from the pan when it is done easily) and refrigerate for 1 to 2 hours.
10. Once it is set, invert it to a cutting board and cut it into slices.
11. Enjoy!

VARIATION:

1. Red rubber halwa: instead of khus, use rose extract; instead of pistachios, use chopped blanched almonds; instead of green food color, use red; instead of cardamom, use a pinch of saffron.
2. Yellow rubber halwa: instead of khus, use lemon extract; instead of pistachios, use halved cashews; instead of green food color, use yellow; instead of or in addition to cardamom, use a pinch of saffron.
3. Orange rubber halwa; instead of khus, use orange blossom extract; instead of pistachios, use halved cashews; instead of green food color, use a drop or red and a drop of yellow; instead of (or in addition to) cardamom, use a pinch of saffron.

NOTE: Remember when purchasing extracts to make sure they are for COOKING!!! They do sell extracts which are topical or medicinal or perfumes. DO NOT USE THOSE!!!!! I’ve seen little bottles of different flavored extracts at just about every Indian grocery store I’ve been to for a few dollars. I have not seen these extracts online. If you can’t find the fancy extracts, never fear, use lemon or orange extract, the recipe will still taste good. 🙂

Bombay Chutney Sandwich

http://www.telegraph.co.uk/foodanddrink/11618723/Mumbai-spiced-cheese-toastie-recipe.html

SERVES 1
INGEREDIENTS
For the fresh chutney:
• ½ green chilli, deseeded and chopped
• handful fresh coriander, leaves only
• leaves from 8 mint sprigs, torn
• 1 clove garlic, crushed
• sea-salt flakes, to taste
• ½ tsp caster sugar
• juice of ½ lemon

For the sandwich:
• 2 slices white bread
• 50g cheddar, Lancashire or Wensleydale, grated or very finely sliced
• 1 medium tomato, sliced
• ¼ small red onion, very finely sliced
• a pinch of ground cumin
• a pinch of ground coriander
• a pinch of ground ginger
• a pinch of ground cinnamon
• butter and oil, for frying (if you don’t have a toastie maker)
METHOD
Put everything for the chutney, except the lemon juice, in a mortar and pound it. You can just chop everything together but the chutney is better if it has had a good pounding. Add the lemon juice.
Spread the chutney over both pieces of bread. Lay the cheese, tomato and onion on one of them and sprinkle over the spices. Top with the other piece of bread.
Use a toasted-sandwich maker, if you have one, or melt a knob of butter and about a quarter of a tablespoon of oil in a frying pan and cook the sandwich over a medium heat for about three minutes on each side, weighing it down (I use a flat saucepan lid with a heavy tin on top). Be careful not to burn the outside, and adjust the heat accordingly.
The cheese should have melted. Serve immediately.

British Indian Egg and Cheese Toast

http://www.telegraph.co.uk/foodanddrink/recipes/10830745/Dishooms-Kejriwal-recipe.html

http://www.dailymail.co.uk/femail/food/article-3112083/How-make-perfect-McDonald-s-Egg-McMuffins-home.html

Ingredients:

2 slices white bread or 1 english muffin

1 c cheddar cheese

2 chopped green onions

1 green chili or jalapeno or green pepper diced

black pepper to taste

2 eggs

oil

Directions:

1. Toast bread or English muffin.

2. In bowl, mix cheese, onions, chili and black pepper. Mash it up well.

3. Put cheese mash on toast. Place in toaster oven and let cook until cheese melts.

4. While cheese is melting, put oil into medium heat warmed saucepan. Crack two eggs into it. Now, you choose – you can fry the eggs until the yolks are runny, fry until the yolks are hard, or just scramble them like I do.

5. Put the eggs on top of the toast. Enjoy with ketchup or salsa.

Easy No Effort Directions:

1. Make toast.

2. In bowl, mix cheese, onions, chili, eggs and black pepper. Mash it up well.

3. Add oil to warm saucepan (med heat). Add egg mixture. Stir until eggs are cooked and cheese is melted.

4. Put the egg mixture on toast or English muffin.

5. Enjoy with ketchup or salsa.

Indian Chinese Recipes

INDO CHINESE

PAV

AUTHENTIC JUHU PAV BHAJI

Tomato Salad

Okay, I’ve been having cupcakes for breakfast the past few days, I need to switch gears to something healthy.

The key to this recipe is the quality of the tomatoes. The recipe aims to bring out the natural flavor of the tomatoes, not disguise them with too many spices or dressings.

Recipe is for one person. Scale up accordingly.

Ingredients are approximate, as tomato sizes and personal preferences vary. If you’re not sure, start out on the low end, and slowly add more, tasting as you go, until it’s just right for you.

Ingredients:

1 tomato (vine ripe, campari, roma, whatever as long as it is fresh and yummy – you can tell it”s good if you slice the tomato open and it actually smells like tomatoes in your kitchen)

1/2 – 3/4 tsp sugar (to taste)

1/4-1/2 tsp salt (to taste)

1/4-1/2 tsp cumin powder (to taste)

1/8 tsp asafoetida (DO NOT ADD TOO MUCH OF THIS!!!!!!!)

twist of lemon or lime (if you like, it’s totally optional)

Directions:

Slice or dice tomatoes into bowl. Add all the ingredients to the tomatoes.

Mix well. Enjoy.

BEST EVER DINNER ROLLS

BEST EVER Dinner Rolls / Indian Pav Bread / Indian Dabeli Bread
(Water Roux / Tongzhen Method)

STARTER

1/3 c flour (King Arthur bread flour or all purpose flour)
1c liquid (2/3 c water + 1/3 c milk)

Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.

DOUGH

5c flour
1/2 c sugar
1/2 c milk powder (Carnation nonfat dry milk powder)
1/2 c half and half (or whipping cream)
3/4 c milk
2 eggs
4 tbsp (half a stick) butter
4 tsp (or two packets) yeast
1 tsp salt
All the STARTER

DIRECTIONS

Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.

Cover. Let rise until double in size, about 1 hour.

TO MAKE DINNER ROLLS

Roll dough into 12 equal-sized balls, 4 to a pan, in 3 pans. (Add stuffing to the rolls now if you want, for example red bean paste, or potato onion mixed vegetable, or meat). Cover loosely. Let rise 30 min. Rolls will smush together.

Glaze with milk or egg wash (1/4 c milk and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny.

Preheat oven to 350 degrees. Cover loosely. Let rise 15 min to 30 min.

Bake at 350 degrees for about 40 min.