VADA PAV

VADA PAV

 

I made wada pav using my favorite pav recipe which I already shared with you last week. Wada pan is a burst of goodness in every bite, loved by millions.

 

2 potatoes ( boiled and mashed )

1 small onion finely chopped

1/2 teaspoon ginger paste

2 teaspoons chili paste

3/4 teaspoon salt

1/4 teaspoon garam masala

1/4 teaspoon sugar

1 teaspoon lemon juice

handfull cilantro chopped

 

For tempering

1 tablespoon oil

1/2 teaspoon mastered seeds

few curry leaves

Heat the oil in a skillet, add mustard seeds and curry leaves. Once it starts to crackle add onions saute for about 30 seconds. Add mashed potatoes,  salt, green chilies, ginger paste, garam masala, sugar, lemon juice and cilantro mix well and turn the heat off. Transfer the mixture in a bowl and let cool completely. Once cooled divide the mixture into equal portion,make round balls and set aside.

 

 

For the batter

1/2 cup gram flour

1/4 teaspoon salt

1 teaspoon oil ( for later use)

pinch of bicarbonate ( for later use)

little water

In a bowl, mix flour and salt. Add  little water at a time and whisk into smooth batter, set aside. When ready to fry, add hot oil and soda  bicarbonate.

oil for deep frying

Green chutney

tamaring chutney

Heat the oil, deep the potatoes balls in the batter ( few at a time ) and deep fry till golden brown. Remove from the oil using the slotted spoon and place on a plate lined with paper towel.

 

Prepare wada pav / sandwich

4 pav / buns

Cut the pav in the middle and spread the chutney on each side of the pav. Green on one side and tamarind on the other side of the pav. Place wada in the centere, gently press and serve.

 

 

Pav / buns

PAV

 

2 cups white flour

1 cup milk ( warm )

1 teaspoon salt

2 tablespoons butter ( room temparature)

1 1/2 tablespoons milk powder

2 teaspoons instant yeast

1 tablespoon sugar

milk couple tablespoons for brushing on top of the pav

butter brushing on the pav ( for later)

 

 

In a bowl activate the yeast, sugar, milk  and stir well. Set on the side for about 10 minutes.

 

 

In a large bawl place flour, salt and milk powder mix well. Add the yeast mixture to the flour mix and knead well for at least 15 minutes. The dough will be sticky at this point, so scrap and keep kneading until the daugh form a ball. Place into the large bowl, cover with cling wrap and allow to rest for about 2 hours in a warm place. Will see the daugh has risen. Dust your hands with dry flour and punch the daugh down and knead it slightly, divide into equal parts and prepare small balls tucking in. Place into the greased tray and cover with damp cloth, let prove fpr about 45 minutes. Brush gently  the top of the pav with milk and bake in the preheated oven for about 20  to 25 minutes at 300 degrees. Remove from the oven, brush the top of the pav with butter and let cool completely.

 

 

 

 

 

 

 

CHINES VEG FRIED RICE

CHINES VEG FRIED RICE

 

2 cups jasmin rice

4 cups water

2 tablespoons sesame oil

1 teaspoon chopped finger

2 tablespoons finely chopped celery

2 to 3 green chilis finely chopped

1/4 cup peas

1/4 cup spring onions

1/4 cup carrots cubes

1 tablespoon soy sauce

1 tabelspoon chings fried rice masala optional

1 teaspoon salt

 

In a wide pan heat the oil, add chopped ginger and celery soute for about 30 seconds.Add rice, salt, chilies, carrots, peas,sping onions soy sauce and rice masala. Mix well until well combined. Add water, once the water is boiling reduce the heat to low, cover the pan. Cook for about 15 minutes or until the rice is tender and the water has evaporated. Turn the heat off and fluff the rice with a fork. Serve hot.

 

 

 

 

 

 

 

 

JALEBI

JALEBI

Jalebis are easier to make then you’d think. If you ask me, there’s nothing like jalebi made the traditional way.

 

 

Jalebi culture / starter

1/4 cup white flour

1 teaspoon yogurt

little water

Mix all above ingredients in a small bowl into a thick batter. Cover and allow to ferment for 3 days.You will see small bubbles on top of the batter once it has fermented.

 

 

Batter

1 1/4 cup white flour

1/2 cup water or as needed

in a bowl, place the prepared culture. Add white flour and water and mix well until light and smooth and form a flowing consistency. Cover and set in a warm place for atleast 12 hours to ferment. After 12 to 14 hours, will see bubbles on top. Whisk well or you can place in a blender as well. set aside.

 

 

Sugar syrup

1 1/4 cup sugar

1 cup water

saffron pinch

orange food color ( optional )

1 /2 teaspoon lemon juice

In a sauce pan, add sugar, water and saffron and color, Stir to dissolve sugar and bring to boil on a medium heat. Simmer until you get one thread consistency. Add lemon juice and mix well. Turn the heat off and set on a side.

 

For deep frying ghee + oil ( You can use ghee or you can uven mix both )

Heat ghee in a wide skillet on medium .place the batter into a squeeze bottle or into piping bag. Gently squeeze the bottle and make a circle starting from out side. Deep fry on both the sides till crispy and slightly golden. Remove, drain and dip immediately in warm syrup for about a minute, remove and place in a serving plate. Serve hot !