Laadi Pav or Pull Apart Rolls #BreadBakers

Today I, am sharing with your Mumbai's special bread called Laadi Pav or Pull Apart Rolls or slab of bread rolls ( one laadi consist of 6 rolls) or Pao means a ‘small rolls’, these are eggless and pillow soft, these rolls are baked as one big slab and the individual rolls are pulled apart. 

They are perfect accompaniment for Usal Missal, Pav Bhaji, Vada Pav, Dabeli , Burgers or any gravy dish. Actually in Mumbai these are eaten with everything, like for breakfast these are had with eggs,  slated with butter they taste... yum ! I ,believe Laadi Pav were introduced by the Portuguese in India and are always made with all-purpose flour.

Ingredients
2.1/2 Cups Plain Flour  
1 Tablespoon Butter 

1 Teaspoon Rapid Action Yeast
2 Tablespoons Sugar
1 Tablespoon Milk powder

3/4 to ¼ Cup Warm Water – 

½  Teaspoon Salt 

Method

In a food processor whisk together the flour, milk powder and the salt.   Add the yeast,  butter and  mix well, then as the food porcessor is running add warm water little at a time till all the flour comes together and forms into a ball of dough. Take this dough out on a greased surface and knead it into a smooth and soft dough. 

 Grease a large bowl with a teaspoon of oil, turn the dough in the oil so that it is evenly coated with the oil, and cover the bowl. Keep for an hour or till it doubles. Dough should be all airy and puffed up. Poke a finger in the dough and make an indent (or a small hole with your finger) in the dough. If the hole or indent remains and the dough doesn’t bounces back that means dough is ready.

Now deflate and knead the dough for another minute until it makes a smooth dough ball.   Divide dough into  equal  parts  and  shape the dough into balls and set them in the greased baking tin, making sure to leave gap between the balls, because they will expand while they rest.

Loosely cover the rolls with aluminum foil or plastic wrap or keep inside a covered space  to proof. Let the rolls rise for about 30-45 minutes, until doubled. All the raised, proved balls will stick to each other, it is ‘Laadi Pav’! Brush them with milk.

Bake them in a pre-heated the oven at 200 degrees C, for about 15-20 mins till top of the pavs turns golden brown. Keep checking it after 15 minutes. 

Once its golden brown take it out of the oven and  brush them with butter, 

remove the laadi pav from the baking tin and allow them to cool down on a wire rack.  

Just make it or Buy it ..like in Mumbai the Mumbaiets say to the baker -- "Ek  Laadi Pav dena " .   Break into pieces or salter it with butter / jam or enjoy with gravy of your choice.


Labels : Laadi Pav, Bread Bakers, Breads, Mumbai


For November Host: Kelly , choose the theme "Pull Apart Breads " for Bread Bakers. Thank your Kelly for hosting this event.


Apple Pecan Streusel Pull Apart Bread from Hostess at Heart
Bananas Foster Monkey Bread from Food Lust People Love
Caramel Nut Rolls from House of Nash Eats
Cheese Stuffed Garlic Pull Apart Bread from Mayuri's Jikoni
Cheesy Pesto Pull Apart Bread from Spill the Spices
Christmas Tree Bread from Sara's Tasty Buds
Chrysanthemum Bread from Ambrosia
Cinnamon Sugar Pull Apart Bread from Cook's Hideout
Coffee Pull-Apart Bread from Passion Kneaded
Coriander Garlic Pull Apart Bread from The Mad Scientist's Kitchen
Cranberry Chutney Pull Apart Bread from Spiceroots
Garlic Pull Apart Bread from Palatable Pastime
(High Altitude) Cranberry Orange Cardamom Pull-Apart Bread from The Wimpy Vegetarian
Jalapeño & Cheese Pull Apart Bread from I camp in my kitchen
Laadi Pav or Pull Apart Rolls from Sneha's Recipe
Monkey Bread from Sonlicious
Overnight Monkey Bread Pudding from A Day in the Life on the Farm
Paneer Pesto Pull Apart Rolls from Veena's Vegnation
Pull-Apart Dill Bread from Karen's Kitchen Stories
Pumpkin, Garlic, and Sage Pull Apart Bread from Baking Sense
Pumpkin Spice Latte Pull-Apart Bread from All That's Left Are The Crumbs
Stuffed Sweet Potato Pull Apart Rolls from The Schizo Chef

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

Fig / Anjeer Milk Shake #FoodieExtravaganza

Dried Figs or Fresh Figs are very commonly available almost everywhere and this is widely consumed in India and other countries. Figs, whether fresh or dried, are rich in powerful antioxidants.The fig trees can live up to 100 years, that why many people in India touch their head to this tree , so that, they too will have long and healthy life. 

Figs have a unique taste and texture. They are sweet and chewy. The smoothness of the fruit and the crunchiness of its seeds make a beautiful combination to eat. Dried figs are available throughout the year whereas fresh figs are available in summer.

Here the weather is so hot and sticky, this drink is perfect to cool your body. I,  have not added any extra sugar for sweetness. Wanted the natural taste and sweetness of the Figs. This is a diabetic friendly drink. Can add a tablespoon or more of caster sugar according to your taste.

November 1-7th is National Fig Week. Our Host Camilla M. Mann - Event for Foodie Extravaganza {Party},  asked us to share recipes that celebrate the mighty fig ( fresh or dried ).

Serves 2
Ingredients
500 Ml Millk
6 Pieces Dried Figs / Anjeer
1 Tablespoon Heaped Almond meal - Homemade

1 Cup Ice cubes

Method

Wash and then cut the figs into small pieces. Soaked these in 1 cup warm milk for 2 to 3 hours.

In a blender jar, add figs along with the milk in which it was soaked in and blend it into smooth paste. Then add the remaining cold milk , ice cubes and almond meal blend it again.

When the mixture becomes into thick and smooth consistency then transfer it into a  serving glass.

Serve the Fig / Anjeer Milk Shake in a glass and top with anjeer pieces and enjoy chilled.

See the recipe here How to make Almond meal

Labels : Dried Figs, Anjeer, Milk Shake , Almond Meal, Diabetic Friendly, Healthy, Foodie Extravaganza Party

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.
See all the other recipes of today's Foodie Extravaganza: 

Fig and Anjeer Milk Shake by Sneha's Recipe
Fig and Blue Cheese Tarts by Food Lust People Love
Fig and Walnut Bread by Caroline's Cooking
Sourdough Barley Bread with Figs and Pecans by Karen's Kitchen Stories
Steamed Figgy Pudding by A Day in the Life on the Farm
The Figgy Piggy by Making Miracles
Warm Potato Salad with Tea-Steeped Figs by Culinary Adventures with Camilla

Ambat Varan

This is a CKP Special Maharashtrian Dal.  Tur Dal / Pigeon Lentils cooked with tamarind and jaggery. It has a delicious sweet and tangy taste, a comfort , soul food and everyone's favorite,  especially my daughter's. She had this at a restaurant and would pester me to prepare it, made it for our Diwali lunch. She enjoyed it with just steamed rice. After having her lunch she exclaimed Ma! over ate my lunch today, it was delicious and real soul food, loved it!

Here is the recipe for this simple and delicious soul filling meal.

Ingredients
1 Cup Tur Dal / Pigeon Lentils
1/2 Teaspoon Turmeric powder
A pinch of Asafoetida / Hing
1 Medium Onion -chopped
2 Big Light Green chilies - made into pieces
1 Tablespoon Jaggery
2 Tablespoon Thick Tamarind paste
1 Teaspoon Salt or to taste

To Grind to paste

1/2 Cup Freshly Grated Coconut 

1/3 Cup Fresh Coriander Leaves  

4 Curry Leaves

For Tadka / Tempering
1 Big Curry Spoon Oil
1 Teaspoon Mustard seeds
A pinch of Asafoetida / Hing

Method

Wash and soak the dal for at least 30 minutes .

Pressure cook the dal with turmeric powder, pinch  of asafoetida, onion, green chilies and sufficient water till  soft and tender.

In the meanwhile as the dal is getting cooked, lets grind the  coconut paste.

In a blender jar add coconut, coriander and curry leaves, add  2 tablespoons water and grind it to a fine paste. 

Once the dal is cooked transfer the dal to large pan / kadai add coconut paste and  water enough to make a thick consistency, then add  salt, jaggery and tamarind paste. Keep it on high flame stirring till it come to rolling boil, reduce the flame and  let it simmer, stirring at intervals so that the dal does not settle at the base of the pan and get burnt. Let simmer for 7 to 10 minutes on low flame,  keep stirring at intervals.  Taste for salt and the sourness of dal, add more of either if necessary. 

Now let's prepare the Tempering / Tadka

Heat oil in a small pan, add mustard seeds when it crackles take off flame, add the asafoetida and immediately pour this on to the simmering dal. Cover with a lid, switch off the flame and let is stand for 5 to 7 minutes.   Ambat Varan is ready.

Serve hot with rice or chapatti and a teaspoon  of desi ghee on rice... hmmm delicious.

The next day with the remaining dal.  I, had it with stale chapatti broken into pieces, heated the Ambat Varan poured it over the chappati pieces,  added  a teaspoon of desi ghee. Let it soak for a couple of mins and then relished it.. hmmm.. delicious....

Labels : Dal, Vegetarian, Vegetables, Ambat  Varan, CKP Cuisine, Maharashtra,  Maharastrian Cuisine, Healthy, Complete Meal

Tomato Saar - A Soup of Maharastra #Soupswappers

Our Host Ashley Ramaker Lecker for Soup Swappers asked to share a recipe unique to your state, city, or even your neighborhood! Today I, am sharing a recipe from my very own state.. Maharashtra.

Maharashtrian Tomato Saar is a spicy tomato soup made with curry leaves, coconut and chillies. This soup is staple food in every Maharashtrian household, it's light and usually had with Masale Bhaat , This combo is must in Maharastrians wedding menu.

Ingredients

4 Red Ripe & Firm Tomatoes
1/2  Cup Packed Freshly Grated Coconut 
3  Dried Red Chillies  - soaked in warm water
1'' Piece ginger
1 Teaspoon Jaggery
1 Teaspoon Tamarind paste 
Salt to taste
A Spring Curry leaves
1 + 1/2 Teaspoon Cumin seeds
2 Tablespoons Desi Ghee
A Pinch Asafoetida (hing)

Method

Cook the tomatoes in a pressure cooker, add 1/2 cup  water. Take 2 whistles and let the cooker cool. After cooking remove the tomatoes and peel the skin.  Then blend it along with the water in which they were blanched.

In a small blender jar add grated coconut,1/2 teaspoon cumin seeds, soaked dry red chillies, ginger and make a fine paste. 

In a large pot or skillet add this paste, tomato puree, tamarind paste, salt, jaggery and bring it to boil. Reduce the flame to sim and let it simmer for a few minutes for all the flavors to blend.  
In the meantime let's prepare the tempering /tadka 

Heat ghee in a small pan, adding cumin seeds, curry leaves, when they sizzle take off flame  and then add the asafoetida.

Pour this immediately into the Tomato Saar and cover it . Let is simmer on medium flame for a few  minutes.  

 Serve hot and enjoy with Masale Bhaat.

Labels : Soup, Tomato Saar, Maharashtra, Maharastrian Cuisine, Soup Swappers, Healthy

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Coconut Milk Spicy Prawn Pasta #FishFridayFoodie

This  Spicy Prawn Pasta, in coconut milk  is made with Indian spices and  has a delicious flavor - "A pasta  you will die for ".   It's so deliciously a ‘Prawn Lovers Delight’ that you  can't stop at a single helping.

The creaminess from coconut milk, the combo of spices with the tangyness  from the blended tomato , lends an awesome aroma gives a perfect taste and  flavor to the pasta. You will make this often as I, do it now.

Serves 2

Ingredients

200 Grams Cleaned Prawns 
250 Grams Rigatoni Pasta
1/4 Cup Oil
1 Medium Onion  - sliced
1 Tablespoon Ginger  Garlic paste
2 Medium Tomatoes - blended
1/4  Cup Water
1 Tablespoon Kacha Masala

1 Cup Water + 1 Cube  Fish Stock  - mix together
1/2 Cup Coconut Milk
A Sprig Curry Leaves

1/2 Cup Coloured Bell Pepper - sliced
Salt to taste

For the Prawns Marination

1 Teaspoon Red Chilly powder
1/4 Teaspoon Turmeric powder
1/4 Teaspoon Salt

Method

Marinate  the prawns in  the mentioned spices. Keep it aside for 15  minutes.

Cook the rigatoni pasta as per the package directions.  Drain and rinse the cooked pasta in cold water. Keep aside.

Fry the marinated prawns in a tablespoon of  oil,  till it just changes it colour ( since these are going to be cooked again in the sauce , if overcooked will turn rubbery and hard).

With a slotted spoon drain out all the oil and keep the prawns aside. 

In a same pan add the remaining oil and sauté the onions till it turns just light golden. 

 Add the ginger  garlic paste and curry leaves .Saute it for a minute.

Add the Kacha Masala , coloured bell peppers and blended tomato  mix well on low heat.  Cook for  a minute  or two then add a 1/4 cup water.

 Cook till it reduces.

Pour in the fish stock and  the coconut milk, mix well. Let it simmer stirring in between for 2 to 3  minutes.

Add the fried prawns, give it a quick stir . Cover the pan with the lid and let the sauce simmer on low heat for 5 minutes. Now check for salt and add more if needed.

Drop in the cooked  rigatoni pasta and mix well. 

After mixing if you want the pasta to be more saucy add a little  more coconut milk. I made it a little saucy.

See the red beauties on top . Serve  garnished with spring onions greens.  Enjoy... delicious and mind blowing!!

My Notes :

I have used yellow and red bell peppers.

Be careful while adding  salt, since  the fish stock cube  contains salt already.

Can use coconut cream too instead of coconut milk.

Use any type of pasta or noodles of your choice.

Sending this to Fish Friday Foodies, our Host of the month is Claire McEwen. Thank you Claire for hosting this event.

Labels :  Seafood/Fish, Prawns, Pasta & Noodles, Indian, Fish Friday, Rigatoni Pasta

An InLinkz Link-up