Pav Bhaji Masala

Ingredients:

• 3 black cardamoms
• 4 tbsps coriander seeds/Dhaniya
• 2 tbsp Cumin/zeera
• 2 tbsp black peppercorn
• 1 tsp. fennel seeds/saunf
• 5 red dry chilies
• 1 1/4 inch cinnamon
• 6 cloves
• 1 tbsp amchur powder/dry mango powder/khatai

Instructions

1. Clean the spices
2. Roast all the ingredients, except amchur powder.
3. Make a fine powder.

Pav

SERVES: 4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 3 to 3.5 cups all purpose flour/maida ( I used 1/2 cup singhara flour, 1/2 makka flour, 1/2 cup wheat flour and rest maida)
• 4-5 tbsp oil or softened butter (3 if you only used maida)
• 1.5 to 2 tsp instant yeast or ½ to ¾ tbsp dry active yeast or 1 to 1.5 tbsp fresh yeast
• 2 tsp sugar
• 1 1/2 tsp salt or as required
• 1/2 cup lukewarm water (or warm if making this during winters)
• some milk for brushing
• 1 cup Buttermilk (optional, more if using other flours than maida)

INSTRUCTIONS

1. Add yeast and sugar and the warm water in a mixing bowl. Let rest for 15 minutes or till the yeast bloom.
Add the oil and the rest of the flour to it. Mix


2. Add the buttermilk if the dough appears dry, or use warm water if you prefer. If the dough appears sticky then you can about ¼ to ½ cup flour.
3. Knead to a smooth pliable dough. Brush the dough with oil.
4. Cover and leaven for 20 to 25 minutes, depending on the climate.
5. Once the dough has doubled, punch and deflate it and divide into 10-12 balls.
6. Place them on a greased tray and allow a second rise.
7. Preheat the oven to 180 degree. Brush the pavs buns with milk.
8. Bake till the tops turn golden and the pavs seem hollow no tapping.

Serve with Bhaji, Hareesa, Paaya

bhature

For 35 bhature:

Ingredients

5 cups white refined flour
3 tbsp yogurt
200 ml buttermilk/milk/water or more
1 tsp salt
2 tsps ghee
2 tsps sugar
1/2 tsp yeast OR/and 1 tsp baking soda

Oil/ghee for frying, 600 ml or so

Preparation

Sieve the flour and salt together.
Mix the yeast and sugar in 2 tbsp of lukewarm water and keep aside for ten minutes or till rising.
Mix the ghee with the flour. Add the yogurt and mix, add the dissolved yeast and/or the baking soda.
Add about two tbsps of the buttermilk at a time and knead well till the dough becomes soft and pliable, it should look to have too much buttermilk and unworkable at some point. Leave it as it is then. Cover it with a wet cloth and go back to it after an hour. Knead with a spatula or a fork. If it doesn't come together, oil your hands and knead. Once done, keep aside for at least four hours, outside in 28°c or in the fridge in hot north-Indian summers.
Heat ghee/oil in a frying pan. Make fist-size balls or biggee and roll them, or oil your hands and spread the balls a little with your palms to flatten it till 4 inch in length and less than half an inch thick. Fry in absolutely hot ghee and pat and turn it with a frying sieve while in the oil and cook till light golden. Transfer onto good old newspapers or kitchen tissues. Serve with chhole.

To heat, on a smoldering hot tawa, drizzle water and quickly place the bhaturas. Drizzle about 20 ml more water and then turn. Once done on both sides, take the bhatura off the tawa with a flat serving spoon when all the water has evaporated. The surface should be crisp and golden again. Should take about 40 seconds on each side.

frangipane recipe

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 1/2 cup ground almond meal
• 1/4 cup granulated sugar
• 1 egg
• 3 tablespoons butter, softened
• 3/4 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Preparation:

Using a food processor, combine all the ingredients until a smooth, creamy paste is formed.
This frangipane recipe makes enough almond cream for 1 large tart or several small tartlets.

Aioli

 

 

 

 

Total Time:

15 min

Prep:

15 min

---

Yield:

about 1 cup

Level:

Easy

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Ingredients

• 2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
• Large pinch coarse sea or kosher salt
• 1 egg yolk*, at room temperature
• 1/2 lemon, juiced
• 2/3 cup pure olive oil (not extra virgin)
• 1/3 cup extra-virgin olive oil
• Freshly ground black pepper

Directions

Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt.
The reason for using 2/3 pure olive oil is to keep the flavor of the oil from becoming overpowering. This is a perfect example of how by using a fully-flavored extra virgin oil you can use much less, thereby saving money and getting better flavor.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

 

mayonnaise

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients:

• 3 egg yolks (for safety reasons, use pasteurized eggs)
• 1 pint vegetable oil
• 1 Tbsp plus 2 tsp white wine vinegar
• 2-3 tsp lemon juice
• 1 tsp Kosher salt, or to taste
• Pinch cayenne pepper (optional)

Preparation:

1. Let all your ingredients come to room temperature before you begin.


2. Using an electric hand mixer, stand mixer or a wire whisk, whip the egg yolks for a minute or two, until they're thoroughly beaten.


3. Add the 2 tsp vinegar and whisk for about half a minute. Then add the salt, and the cayenne if you're using it, and beat for another 30 seconds or so.


4. Now, with the mixer going full speed (or with your arm whisking as hard as it can) add the oil very slowly, as little as a drop at a time.


5. When the emulsion starts to form, you can add the oil more quickly, but keep it at a fairly moderate stream. Adding the oil too fast will break your mayonnaise.


6. When the emulsion thickens, add a teaspoon or so of vinegar to thin it out. Continue adding oil, stopping occasionally to add more vinegar if the mixture gets too thick.


7. Finish with the lemon juice, both to add a bit of tang as well as to achieve the right consistency.


8. Store unused portion in the refrigerator, where it should keep for a day or two.

Makes 1 pint of mayonnaise.

Make Your Own Feta

From curds to whey and where they separate—a step-by-step guide to a classic Mediterranean cheese.

Get the recipe: Homemade Feta

by Bonnie Jean Gorder-Hinchey

fromFine Cooking
Issue 100

Nothing compares to the fresh taste of homemade cheese. And tangy, rich feta is one of the easiest to make at home. It’s also an excellent “summer” cheese, the perfect partner to all those ripe tomatoes and gorgeous cucumbers.
Traditionally made with sheep’s milk, feta is equally delicious when made from store-bought cow’s milk. What gives it the distinctive sharp taste and crumbly texture is a week or more spent soaking, or aging, in a brine. Once you get your first taste of homemade feta, you’ll agree it was worth the wait. For complete how-tos, watch our step-by-step video, and follow the Homemade Feta recipe.

more info:

Safety first: How to sanitize your equipment

Day 1: Make the cheese curd

To understand the science behind cheesemaking, it’s helpful to remember that it began as a way of preserving milk. You start by encouraging milk to curdle so that you can separate the solid portion (the curds) from the liquid (the whey). Rennet, a natural enzyme, is added to cause curdling. You also add live cultures, here in the form of yogurt—these “eat” the milk sugar (lactose) and produce an acid, which lowers the milk’s pH. That acidic environment, along with heat, helps the rennet curdle the milk.
Once the milk coagulates into curds, you cut into it to let the whey flow out. The remaining whey is drained off by hanging the curd in cheesecloth for 24 hours at room temperature. Once drained, the cheese will have reformed into a solid mass, ready to be cut into cubes and then sprinkled with salt to draw out any remaining whey.

• 
  Heat the milk and add the rennet and calcium chloride, which help the curds form, and lipase, which lends feta's distinctive flavor.
• 
  Remove the milk from the heat, cover, and let sit undisturbed until the curd is firm and has a clean “cleave,” 1 to 3 hours.
• 
  With a table knife, cut the curd all the way to the bottom of the pot in a 1/2 -inch crosshatch pattern.
• 
  Pour the curd into a cheesecloth-lined strainer and let the whey drain off the whey for 30 minutes. Reserve 1 quart of the whey to make a brine for aging the feta.
• 
  Gather the ends of the cheesecloth and tie them loosely at the top of the curd,  then tie them around a long spoon or several chopsticks.
• 
  Hang the bag inside the pot at room temperature, loosely covering the top with plastic wrap. After 24 hours, you should feel a firm, solid mass of curds.

Days 2-4: Salt the feta

Salt and turn the feta for three days in a row to draw off more of the whey.

Sterilize the equipment you’ll need for this day of work. Clean all counters with hot soapy water or an antibacterial wipe. Untie the cheesecloth and transfer the feta to a cutting board.
Cut the feta into 2- to 3-inch pieces.Sprinkle about 1/2 oz. salt over all sides of the cheese. Cover and let sit at room temperature overnight. Repeat on days 3 and 4, turning the feta daily and resalting with 1/2 oz. salt. Each day, pour off the whey as it collects in the bottom of the container.

Day 5: Brine the feta

Dissolve 2 oz. kosher salt in the reserved whey. Pour this brine over the cheese, covering it completely. Cover and refrigerate for 1 to 4 weeks.

 After three days, the cheese is put into a brine and aged for one to four weeks in the refrigerator. Although the cheese is ready to eat after one week, longer aging results in firmer, saltier, and more flavorful feta. When you make your own, you control the flavor and intensity of the tang, so you can make a feta that’s your idea of “just right.”

Three easy ideas for serving feta

•Top with extra-virgin olive oil and serve with olives and crusty bread (pictured).

• Drizzle with honey and cracked black peppercorns; serve with crackers.

• Dress with fresh herbs and lemon juice and bake at 375°F until golden on top; spread on crusty bread.

Simple Frittata

This unfolded Italian omelet is perfect for brunch or a quick weeknight dinner. Fill with leftover cooked vegetables, potatoes or even rice.

Prep Time:  5 minutes

Cook Time:  8-10 minutes

Servings:  2 to 4 servings

Ingredients

4	EGGS
1/4	cup liquid, such as milk, tomato juice, broth
1/4	tsp. dried thyme leaves OR herb of your choice
	Salt and pepper
1	cup filling (see below)
2	tsp. butter OR vegetable oil

Directions

Step 1	BEAT eggs, liquid, herb and salt and pepper in medium bowl until blended. ADD filling; mix well.
Step 2	HEAT butter in 6 to 8-inch nonstick omelet pan or skillet over medium heat until melted. POUR IN egg mixture; cook over low to medium heat until eggs are almost set, about 8 to 10 minutes.
Step 3	REMOVE from heat. COVER and LET STAND until eggs are completely set and no visible liquid egg remains, 5 to 10 minutes. CUT into wedges.

Insider Info

Make fillings from your favorite foods or from leftovers. Use a combination of meat, seafood or poultry, cheese, vegetables and cooked pasta or grains.
For fewer or more servings: Adjust the filling, liquid, seasonings and pan size proportionally to the number of eggs used. For 2 eggs, use a 6-inch pan; for 6 eggs, an 8-inch pan; for 8 eggs, an 8 to 10-inch pan.
Filling ingredients should be cooked, not raw. Pieces should be cut fairly small and drained well.
Three ways to serve a frittata: Serve wedges right from pan, slide uncut frittata topside-up onto platter, or invert frittata onto platter to show its nicely-browned bottom.
Broiler Method: Prepare frittata in a pan with an ovenproof handle. (To make handle ovenproof, wrap it completely in aluminum foil.) Cook on stovetop until eggs are almost set. Sprinkle with shredded cheese, bread crumbs or crushed chips. Broil about 6 inches from heat until eggs are completely set and no visible liquid egg remains and cheese is melted or topping is lightly browned.

Homemade Ricotta Cheese Recipe

Homemade Ricotta Cheese Recipe

• Yield: Makes 2 cups.

I always use whole milk yogurt, but if you do try it with low-fat yogurt, please let me know in the comments how it works out. I don't recommend non-fat yogurt for this recipe. This recipe can easily be halved or doubled.

Add to shopping list

Ingredients

• 2 quarts whole milk = 1.8 liter approx
• 1 cup plain whole-milk yogurt
• Optional: 1/2 cup heavy cream
• 2 teaspoons white vinegar
• 1 teaspoon salt

Method

1 In a large pot, bring the milk, yogurt, heavy cream (if using), vinegar, and salt to a boil. Very gently boil for one to two minutes, until the milk is curdled.
2 Meanwhile, line a strainer with a few layers of cheesecloth and set it over a deep bowl.
3 Pour the milk mixture into the strainer and let drain for 15 minutes. Gather the cheesecloth around the curds and squeeze gently to extract any excess liquid.
Storage: Homemade ricotta is best served slightly warm, although it can be refrigerated for up to three days, if desired.

Queso fresco homemade

One advantage to making this cheese yourself is that you can control its texture. Queso fresco curds can be "pressed" into a firmer cheese that can be sliced, crumbled, and even fried (this cheese does not "melt"). Or you can simply strain it with cheese cloth and enjoy a creamier, more spreadable texture. Queso fresco is enjoyed on everything from arepas to potatoes to plantains, and is even used in sauces and baked goods.

Prep Time: 1 hour

Cook Time: 10 minutes

Total Time: 1 hour, 10 minutes

Yield: About 8 oz queso fresco cheese

Ingredients:

• 1/2 gallon whole milk
• 1/2 cup whipping cream
• 1 cup buttermilk
• 1 tablespoon salt
• 4-5 tablespoons vinegar (apple cider or distilled white vinegar)

Preparation:

1. Place the milk, cream, buttermilk, and salt in a large pot, and heat over medium heat.
   
2. Heat, stirring, until temperature reaches 190 degrees (Fahrenheit) (or almost to a boil). Remove from heat.
   
3. Stir in the vinegar, one tablespoon at a time. Small curds will begin to form. Stir gently for 5 minutes or so, then let mixture cool for 10 minutes more.
   
4. Line a large colander with 2-3 layers of cheesecloth. Pour milk mixture slowly into the colander, letting the whey (clear liquid) drain away. (You can save the whey and use it in baked goods, in place of buttermilk or yogurt. Or feed it to your goats!).
   
5. When most of the whey has drained off and cheese is cool enough to handle, lift the edges of the cheesecloth up and twist, wrapping the cheese securely inside the cheesecloth. Squeeze off excess whey. Hang cheesecloth "bag" over the sink (use a clip to hand it from the faucet, for example) and let the whey drain for about an hour.
   
6. At this point, once the cheese is well-drained, you can store the cheese in the refrigerator, in an airtight container.
   
7. How to press the curds to make a firmer, molded cheese: Place a ring mold (or clean, empty metal can with lids removed) on a baking sheet or flat dish. Spoon curds inside of the ring. Cover them with a piece of wax paper, then use another can or something heavy to press down on them. It's ideal if you can find something that will just fit inside the circumference of the ring or can. One solution is to cut a circle of heavy cardboard that is just smaller than the circumference of the ring/can. Place the cardboard circle on top of the wax paper, then use something like a smaller can to provide the weight on top. (The cardboard circle will help distribute the weight more evenly).
   
8. Place cheese in the refrigerator and press for 3-4 hours, or overnight. Remove mold and wrap cheese with saran wrap or place in an airtight container. Store cheese for up to 1 week in the refrigerator.

Greek Tahini

Serves: 3

Yield: 1 cup

• 314.66 ml sesame seeds
• 18.92-40.22 ml vegetable oil

or

• 1 1/3 cups sesame seeds
• 1/8-1/4 cup vegetable oil

Directions:

1. 1
   Preheat the oven to 350°F.
2. 2
   Spread the sesame seeds on a shallow baking tray and bake, shaking frequently, until fragrant, 8 to 10 minutes.
3. 3
   Do not brown.
4. 4
   Cool.
5. 5
   Put the sesame seeds in a blender or food processor fitted with the metal blade.
6. 6
   Add the vegetable oil.
7. 7
   Process to a smooth paste, about 5 minutes.
8. 8
   Add more oil if necessary, to bring the paste to a thick pouring consistency.
9. 9
   Tahini will keep stored in a tightly covered jar in the refrigerator for several months.

Briwat recipe

you can look for flour which is labeled as high-gluten, high-protein, or ideal for bread making. In Morocco you won't find labels which include this information, but most all-purpose white flours in Moroocco should have adequate gluten. A little semolina or durum flour added to the mix helps strengthen the warqa. I've included this in my recipe below, but you won't necessarily find that addition in Morocco, where the traditional dough is often made with only white flour, water and a little bit of oil.

Warqa or Brick Pastry Recipe

In a food processor, combine the following ingredients and process for a minute or two, until silky smooth:

• 1 3/4 cup (400 ml) water
• 2 tablespoons vegetable oil
• 2 scant cups (250 g) high gluten flour
• 3 tablespoons (30 g) durum flour or fine semolina
• 1/2 teaspoon salt

Pour out the mixture into a bowl, straining it if you notice any balls or lumps. Cover the batter and leave to rest for an hour at room temperature, or longer in the fridge. (Paula Wolfert's warqa recipe suggests leaving the batter overnight.)