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A hard boiled egg spins but a soft cooked or raw egg does not.
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When barbecuing onions, add a few squirts of tomato sauce when they are almost done. This will give them a nice, savoury flavour.
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| Pav Bhaji [Indian Sloppy Joes] |
Added: 2nd Aug, 2005 | Viewed 10034 times |  |  |
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| This Mumbai street food is my family's all time favourite food. It is similar to the "Sloppy Joe" of the west. What's so great about this wonderful dish is that it is packed with the goodness of many vegetables. How many junk food recipes can boast of that? It is true that no one can make this dish in that truly authentic street style made famous by the roadside hawkers of Mumbai. But one can come very close. People living outside India often face one very looming question ... where can they find "Pav"? Although plain bread loaves, dinner rolls or buns can be substituted, we still crave for the authentic "Pav". Well, look no further. If you are willing to roll up your sleeves and dig in some dough, "Pav" is one of the easiest things to make in your kitchen. |
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| Ingredients |
| For The Pav |
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2 cups bread flour
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2 teaspoons semolina
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1 cup warm water
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2 teaspoons yeast
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1 teaspoon salt | | For The Bhaji |
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8 red tomatoes; large and chopped roughly
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4 red onions; large and chopped roughly
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3 potatoes; boiled, peeled and mashed
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1 cup cauliflower florets, boiled and mashed
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1 cup carrots, boiled and mashed
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1/2 cup green peas
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4 green chillies, finely chopped
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1 teaspoon ginger, finely chopped
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2 teaspoons garlic, finely chopped
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1 teaspoon turmeric powder
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3 teaspoons coriander powder
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1 teaspoon cumin powder
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1 teaspoon red chilli powder
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2 teaspoons garam masala
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2 teaspoons pav bhaji masala [optional]
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2 tbsp oil
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50g butter
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a handful of chopped coriander leaves
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salt to taste |
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| To make the Pav | Mix the yeast with the warm water in a bowl and allow to stand for 15 mins till it ferments and becomes frothy. Combine the flour, semolina and salt in a bowl. Start kneading the dough by adding small quantities of the yeast water over time. Stop when you have a dough of smooth consistency and is not dimpled. Cover the bowl with a thin, damp cloth and stand for 40 mins. The dough will rise to twice its size. Punch it and knead it again. Stand for another 10 mins. Now your dough is ready. Shape the dough into a flat, broad, loaflike form. With a spatula, make grooves onto the dough to form 6-8 'pav'. Bake in a pre-heated oven at 180 deg C for 50 mins. You may apply an egg-white glaze before baking, if you wish for nicely browned 'pav'. |
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| To make the Bhaji | | Heat oil in a huge wok/saucepan. Puree tomatoes, onions, green chillies, ginger and garlic in a blender. Add the puree to the wok alongwith the turmeric powder, coriander powder, cumin powder, red chilli powder, salt and garam masala. Sautee the mixture for 10 mins till it acquires a rich, roasted colour. Add all the vegetables, stir well and simmer on low heat for 50 mins. You may add water if you desire a thinner consistency. |
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| | Serving suggestions |
| To serve pav, shallow fry the 'pav' in a little ghee. |
| Serve bhaji with a dollop of butter, a lemon wedge and fresh coriander leaves. |
| | Gel's Notes |
| Always make extra Bhaji and heat leftovers next day for a richer flavour. | |
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