batter for deep frying

For the first coating (dry batter)

½ cup all-purpose flour (Maida)

¼ cup corn flour

1/8 tsp. salt

2 tbsps. Oil

For the second coating (liquid batter)

½ cup all-purpose flour (Maida)

¼ cup corn flour

1/8 tsp. salt

2 tbsps. Oil

½ cup water (fill the cup till the top)

White Bread Recipe

1 cups warm water
1/6 cup sugar
1 ½ tbs yeast ( I used traditional yeast )
1/3 cup vegetable oil ( I used regular vegetable oil )
1/6 cup salted butter ( melted )
1 egg
1 1/4 tsp salt
3 cups flour ( approximately ) ( I used half and half flour )

Egg Wash

1 egg
Milk. As much as you need.

Preheat oven to 160 to 175 degrees
In a large bowl mix yeast, sugar and water together stir and set aside till foaming.
In the same bowl put in your vegetable oil, butter, eggs and salt and stir well.
Mix in flour about 6 cups to start. When dough gets to hard to stir put on a floured surface, start kneading the dough. Add more flour as needed. Knead dough for at least 7 to 10 minutes, put in a large greased bowl, cover in a draft free place and let rise one
hour.
Press dough down and separate into as many loaves as you are making, place in loaf pans cover and let rise again for 45 minutes to 1 hour.
Whip 1 egg and milk with a fork, brush over your bread. Bake for 40 to 55 minutes.

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

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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.