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.

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Gunpowder

This is a South Indian dry chutney. Enjoy with a dollop of ghee. Eat with idli, masala dosa, rice, or really anything.

Ingredients:

1/2 c white sesame seeds, dry roasted
1/2 c urad dal, dry roasted
1/2 c chana dal, dry roasted
1/4 c dry coconut powder, dry roasted
(optional) handful Kashmiri chilies, dry roasted
salt (to taste)
pinch hing
handful curry leaves
1/2 tsp turmeric
1/2 tsp red pepper powder (optional – use instead of chilies for a milder gunpowder)

Directions:

  1. Dry roast items above separately.
  2. Combine.
  3. Blend.
  4. Enjoy!

Indian Raita Feast

Carrot Raita

1/2 c shredded carrot
1/2 tsp salt (to taste)
1 tsp sugar (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Banana Raita

1 banana, quartered lengthwise, cut into 1 cm pieces
1/2 tsp salt (to taste)
1 tsp sugar (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Radish Raita

1/2 c shredded carrot
1/2 tsp salt (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Onion Raita

1/2 c onion, diced
1/2 tsp salt (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Boondi Raita

1/2 c boondi
1/2 tsp salt (to taste)
1 tsp sugar (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)

Mix well and enjoy.

Mix Raita

1/4 c shredded carrot
1/2 diced tomato
1/2 banana, quartered and cut into 1 cm pieces
1/2 tsp salt (to taste)
1 tsp sugar (to taste)
1/2 tsp cumin powder (to taste)
1/2 tsp coriander powder (to taste)
1/4 tsp paprika or red pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

Cucumber Raita

1 cucumber, shredded, water squeeze out by hand
1/2 tsp salt (to taste)
1/2 tsp black pepper powder (to taste)
1 pinch asafoetida powder
1/2 c yogurt (to taste)
chopped coriander (to taste)

Mix well and enjoy.

NOTE: These taste great on their own as a savory snack, can also be enjoyed with poori, paratha, methi paratha, as a side with spicy curries, with naan, with rice, .. really, the options are endless.

Nepali Black Eyed Peas Curry

Adapted from: http://www.geniuskitchen.com/recipe/black-eyed-pea-masala-116878

Note: Serving size for lentils. It is common knowledge in India that each person cannot eat more than one fistful of DRIED lentils. So for four adults, you put four fistfuls in the pressure cooker (or cook on the stove or however you do it). This measurement is called a ‘muthi’, a handful. ‘Char’ refers to the number four. Adjust to your own family’s needs. Just think of the ingredients in a ‘proportion’ sense rather than a ‘measurement’ sense. [Caution — this does not apply to those canned lentils they sell!!]

Note: Salt measurement depends on the salt you use. I use morton’s iodized. Sea salt, you will need less. Kosher salt, more.

Serves 4 Adults

Ingredients:

For Pressure Cooker Dubba [box]:

4 fistfuls of dried black eyed peas (char muthi)
1 garlic clove, halved
1 small tomato, quartered
1/2 tsp salt (to taste)

MISE EN PLACE:

1/4 in jalapeno (just chop off a piece of the tail)
2 garlic cloves, minced (or 1 tsp)
1/2 onion, diced
1 in ginger, minced (or 1 tsp)
2 whole black pepper (or 1/4 tsp black pepper powder)
1 in cinnamon stick (or 1/4 tsp cinnamon powder)
3 cloves (or 1/4 tsp clove powder)
1 tsp turmeric powder
1/2 tsp cumin powder
1 small tomato, diced
1/2 c yogurt (to taste)
handful of chopped cilantro (optional)

DIRECTIONS:

  1. In pressure cooker, put the black eyed peas, handful of diced onions, clove garlic, halved, and quartered tomato. Cover with water.
  2. Cook on medium heat for 30 min.  DO NOT DRAIN.
  3. I use a large heavy bottomed wok to cook in. Add oil. Let warm over medium heat.
  4. Add jalapeno, garlic, onion and ginger. Mix well until cooked, around 2-3 min.
  5. Add cumin powder, turmeric, and tomatoes. Mix well until cooked, around 2-3 min.
  6. Add black eyed peas blend. Add salt. Let cook, 5-10 min.
  7. Take off stove. Add yogurt. Alternatively, can serve yogurt on the side with the meal.
  8. Top with cilantro.
  9. Enjoy with rice.

Note: You can omit the yogurt if you’re not into it. It tastes great without it as well.

Verdict: Recipe’s a keeper. This is mildly different from typical Indian cuisine, but still familiar. Best, it is not oily or spicy, and is in fact very very healthy.

Iyengar Karnataka Eggplant

iyengar eggplant

Ingredients:

2 long eggplants, cut into 1 inch lengths (then I cut each 1 inch cylinder into six long pieces)

eggplant

1/3 tsp tamarind paste diluted in 1/2 c warm water
1/2 tsp turmeric powder
1/2 tbsp salt
1 tbsp coconut powder

Spice Powder

2 tbsp urad dal
2 tbsp chana dal
1/3 tsp paprika
3 tbsp coriander seeds
1/2 ” cinnamon stick
1 clove

Tempering

enough oil to cover bottom of heavy bottomed wide pot (I use a sesame oil and peanut oil combination)(make sure you have a lid for this pot)

pot

1 tbsp mustard seeds
1 tbsp urad dal
1 tbsp chana dal
4-5 curry leaves

DIRECTIONS:

  1. Combine spice powder ingredients in pan on stove. Dry roast until fragrant. Dals will be golden. Taste the dals to make sure they are cooked. When done, let cool and then grind in grinder until fine powder. Set aside.
  2. Heat oil in heavy pot over medium heat. Add tempering ingredients in order given. Add eggplant. Sautee. Add tamarind water. Add turmeric. Add salt. Mix well. Cover with lid. Let cook over medium low heat until eggplant is tender and liquid is absorbed.
  3. Remove from heat. Add spice powder and coconut powder. Mix well.
  4. Enjoy!

Recipe is adapted from Simply Southern by Chandra Padmanabhan. Buy this book, you won’t regret it. There are a lot of really great South Indian recipes in it, which you won’t get at any restaurant. And as far as spiciness is concerned — do what I did, and omit the red chilies and replace with a minute amount of paprika powder.

Lemon Pepper Paneer

Ingredients:

Paneer
Olive oil
Lemon Pepper
1 small onion (chopped into 1 in pieces)(optional)
1/2 small red pepper (chopped into 1 in pieces)(optional)

Directions:

  1. Cut paneer into 3/4 in cubes.
  2. Put into mixing bowl.
  3. Drizzle with olive oil (about 1/3 c).
  4. Sprinkle with lemon pepper (about 1/3 of the bottle).
  5. Mix well.
  6. Optional: Add onion and red pepper to bowl. Mix well.
  7. Let sit for four hours to overnight to let the flavors soak in.
  8. Preheat oven to 350F.
  9. Spread cubes out onto nonstick cookie sheet.
  10. Bake 10 min.
  11. Take out of oven and mix.
  12. Bake 10 min.
  13. Take out of oven and mix.
  14. Paneer should be nicely browned and crisp. If not bake another 3-5 min.
  15. Take out of oven, put into serving bowl lined with paper towels.
  16. Enjoy!

 

Shredded Sweet Potato Fritters

Note: These also make terrific veggie burger patties.
One bowl recipe.
Adapted from Simply South.

Ingredients:

400 g peeled shredded sweet potato (about 4)(about 1 3/4 c)
1/2 ground dry roasted peanuts (or honey roasted peanuts)
1 c unsweetened ground coconut
1 tsp fennel seeds
1/2 tsp turmeric powder
1/2 tsp cayenne pepper or paprika
1/4 c gram flour
1 small onion, finely chopped
1 sprig curry leaves
2 tbsp coriander leaves, chopped
1 tsp salt
oil for deep frying

Directions:

  1. Mix well.
  2. Roll into balls, 1.5 in diameter.
  3. Deep fry for around a minute. Will brown.
  4. Take out and drain on dish with paper towel on it.
  5. Enjoy!