Posts Tagged ‘Indian’

Pav Bread

Posted: August 13, 2012 by incidentalcooksuman in Baking, Bread, Indian Food
Tags: , , , , , , ,
Pav Bread

Pav Bread

I have made this pav to have it with misal and it turned out AWESOME. So, thought of sharing the recipe with you all.

Ingredients:

  • 3 cups all puropse flour
  • 2 ¼ tsp instant dry yeast
  • 2 tbsp maple syrup(or you can use honey)
  • 1 cup warm milk plus 2tbsp water
  • 2 heaped tbsp Amul butter( you can use any salted butter)
  • 2 tbsp butter to brush the Pav

Method:

  • Mix maple syrup  and yeast in luke warm milk and let it sit for 5-7 minutes, until it begins to bubble.
  • In another bowl, mix together the amul butter and all-purpose flour.
  • Start kneading the dough with 1 cup of yeast-milk mixture until you get a smooth, elastic ball of dough. If it is too dry, add 1 tbsp. water at a time. If it is too wet, add 1 tbsp. flour at a time. I have added 2 tbsp of more water.
  •  Coat a big bowl with the tablespoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  • Punch air out of dough. Divide the dough into 8 equal sized round balls.
  • Place on baking sheet lined with parchment paper, almost touching, about 1 inch apart.
  • Cover with a kitchen towel, and let rise in a warm place for 1 hour.
  • Heat oven to 375 degrees farheit.  When rolls have risen, brush them generously with butter.
  • Bake rolls until golden brown, about 15-20 minutes.
  • Transfer to a cooling rack and cool to serve.

Note:

Instead of salted butter, you can add 2 tbsp of unsalted butter and 1 tbsp salt to the flour.

Pav Bread

Pav Bread

Pindi Channa/Chick peas saute in Indian spices

Pindi Channa/Chick peas saute in Indian spices

We ate this delicious dish of chhole at my sister-in-law’s place , when we were visiting home early this year. Obviously, I asked her for the recipe. It was a simple recipe, using our usual ingredients – garlic, ginger and some indian spices all cooked together with chhole. She served this pindi channa with hot pooris, all puffed up and straight out from the kadai along with fresh homemade dahi(yogurt) and punjabi mango pickle -a typical punjabi breakfast.

I always admire her cooking skills. She loves cooking and make flavorful and delicious dishes in matter of minutes. Whenever she is around, I don’t worry about food or making dishes. She takes care of everything so smoothly and deliciously.

Pindi Channa

Pindi Channa

Ingredients:

For boiling chickpeas:

  • 1 1/2 cups of dried chickpeas, soaked overnight
  • 1 tea bag
  • 4 cloves
  • 2 black cardamoms
  • 2 cinnamon sticks
  • 2 bay leaves
  • 1 star anise
  • salt to taste

For tadka:

  • 2 tbsp extra light olive oil
  • 1 tsp cumin seeds
  • 2 bay leaves
  • 3 tsp ginger garlic paste
  • 2 green chill, defined and chopped
  • 1/2 tsp red chili powder
  • 2 tbsp coriander powder
  • 1 tsp garam masala powder
  • 2 tbsp  chhole masala
  • 1 tbsp lemon juice
  • salt to taste

Method:

  • Soak dried chick peas overnight in enough water to cover the legumes.
  • Drain the soaked chickpeas and rinse it once or twice. Add enough water to cover it by an inch and add all the spices along with the tea bag. Pressure cook for 2-3 whistles or cook in a salted water until the chick peas is soft and tender.
  • Once done, drain all the water from chana and discard the whole spices and keep it aside.
  • Heat oil in a pan, add cumin seeds, bay leaves and let it get brown, add the ginger garlic paste and fry along for a minute. Add rest of the spices and cook for 3-4 minutes without burning the masala.
  • Add the boiled chickpeas and stir well so that everything is evenly coated with masala. Let it cook for 5 minutes and remove from heat. Garnish with chopped coriander leaves and chopped onions. Serve along with poori, paratha or just as a snack, in either way it’s delicious!
Pindi Channa

Pindi Channa