Pav De Limo Recipes

Steps:

• Make the bhaji (vegetables): In a small pot, combine the cauliflower, peas, and 3 cups water and bring to a boil over high heat. Reduce the heat to medium-high, cover, and cook until the cauliflower is soft and fork-tender, 7 to 10 minutes. Thoroughly drain, then return the vegetables to the pot and use a potato masher or fork to lightly mash them (they should still be chunky, just more incorporated). Set aside.
• Peel the potatoes, put them in a bowl, and use the potato masher or fork to mash them (don't worry if there are still a few small lumps). Set aside.
• In a medium pan over medium-high heat, warm the oil. Once the oil begins to shimmer, swirl in the turmeric. Add the coriander, red chile powder, and tomatoes and cook until the tomatoes have started to soften, 3 to 4 minutes. Reduce the heat to low, add 2 tablespoons water and the green chile, and simmer for about 4 minutes, using a spoon or spatula to mash the tomatoes into a chunky sauce as they cook.
• Add the mashed potatoes, the cauliflower-pea mixture, the salt, and 1/4 cup water. Increase the heat to medium-low and cook until the mixture starts to resemble a thick stew, 5 to 7 minutes. Add more water, 1 tablespoon at a time, if it's looking too dry. Taste and adjust the salt if needed. Stir in the cilantro, turn off the heat, and transfer the bhaji to a bowl. Wipe out the pan.
• Make the pav: Split each bun in half and butter each side. Warm the pan you used for the bhaji over high heat and toast the buns in the pan, buttered-side down, until golden brown, about 1 minute.
• Assemble the pav bhaji: Evenly portion the bhaji on each bun half (like an open-faced sandwich) and top each with a tablespoon of diced onion plus a generous squeeze of lime juice. Serve with remaining onion and lime wedges alongside.

Steps:

• Zest and juice the limes. Set aside the zest for decoration.
• Combine the condensed milk, cream and lime juice, and beat until thick (about 7 minutes using a hand mixer on high).
• Have your ungreased pan ready.
• Pour the plain milk into a shallow dish and dip each biscuit in the milk.
• Arrange a layer of biscuits in the pan, and top it with about 1/4 of the beaten mixture (this will vary it you want more or fewer layers).
• Keep repeating layers until you run out of the beaten mixture (you will probably have some biscuits left over).
• Sprinkle the top layer with the reserved lime zest.
• Refrigerate for at least two hours before serving. You can make this a day in advance.

Steps:

• Put the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until fork-tender, about 35 minutes. Drain well and let cool slightly. Peel the potatoes, then transfer to a large bowl and mash with a fork.
• Heat the vegetable oil in a small skillet over medium heat. Add the mustard seeds and cook until they crackle. Then add the curry leaves and asafetida (hing). Stir and sauté for about 5 seconds. Add the garlic and jalapeños, then add the turmeric and lime juice. Discard the curry leaves, then pour the mixture into the mashed potatoes. Add the cilantro and paprika, season with salt and mix to evenly combine.
• Form the potato mixture into 2- to 3-inch balls; place on a plate and refrigerate for 30 minutes. Combine the chickpea flour and 2 1/2 cups water in a large bowl to make a smooth, thin batter. Add the cumin seeds and season with salt.
• Heat about 3 inches of vegetable oil in a large Dutch oven or pot over medium-high heat until a deep-fry thermometer registers 325˚ F. Quickly dip the potato balls in the batter, then fry until golden brown, about 5 minutes.
• Sprinkle the buns with the garlic chutney, then fill with the fried potato balls. Top with more garlic chutney and serve with tamarind sauce.