Pav De Limo Recipes

VADA PAV

Vada Pav image

This spot is known for its modern takes on Indian street food like tikka pizza and naan bites, but owner Jay Patel and chef Jigar Parikh don't mess with the vada pav, a deep-fried spiced potato slider beloved in Mumbai. To keep this snack-size sandwich authentic, the restaurant serves the vada on a buttered bun with spicy dry garlic chutney.

Provided by Food Network

Categories main-dish

Time 1h50m

Yield 6 sandwiches

Number Of Ingredients 18

Ingredients

1 pound Idaho potatoes
6 teaspoons vegetable oil
1 teaspoon mustard seeds
8 curry leaves
Pinch of asafetida (hing)
6 garlic cloves, chopped
1/4 pound jalapeño peppers, ground in a food processor
1/8 teaspoon ground turmeric
1/4 cup fresh lime juice
1 bunch cilantro, leaves finely chopped
1 tablespoon paprika
Kosher salt
1 pound fine chickpea flour
1/4 cup cumin seeds
Vegetable oil, for frying
6 slider buns, toasted and buttered
Dry garlic chutney, for topping
Tamarind sauce, for serving

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.

PAVê DE LIMãO

Pavê De Limão image

My mother taught me to prepare this no-bake, easy-to-make Brazilian dessert. I love it because it's not too sweet. Use thin biscuits that are rectangular-about 35mm x 75mm. In Australia, I use Arnott's Malt o Milk biscuits, but any similar biscuit would be fine. You can make this dessert in any size pan, depending on how many layers you want. I get four layers when I use a pan about 180mm x 280mm. Time does not include two hours for refrigeration.

Provided by Matheus Brasil

Categories Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

395 g sweetened condensed milk (1 tin)
300 ml cream
3 limes, juice and zest of
500 -750 g biscuits (cookies)
1/2-1 cup milk

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.

Nutrition Facts : Calories 336.1, Fat 17.9, SaturatedFat 8.8, Cholesterol 42.2, Sodium 297.3, Carbohydrate 38.5, Fiber 0.7, Sugar 19, Protein 6.5

MY PAV BHAJI

My Pav Bhaji image

Pav bhaji is a fast food mostly famous in Maharashtra (mostly Mumbai and Pune). Pav in Marathi means bread and bhaji is a term for a curry and vegetable dish. It is usually sold on the carts on the streets. My mom used to make this at home, as we don't get it in Andhra Pradesh. This is her recipe which I absolutely adore. You can always add any vegetables (like cauliflower, cabbage) that you might have at home. This can be a great meal or a light snack. Serve hot with slightly toasted pav or bread.

Provided by Gauravi

Categories Indian Vegetarian Main Dishes

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

2 cups water, plus more as needed
3 medium potatoes
1 medium carrot, halved
1 cup green peas
½ tablespoon ginger-garlic paste
2 large green chile peppers, chopped
2 teaspoons vegetable oil
1 teaspoon cumin seeds
1 large onion, finely chopped
1 large green bell pepper, finely chopped
2 medium tomatoes, finely chopped
1 teaspoon pav bhaji masala, or to taste
½ teaspoon chili powder, or to taste
salt to taste
1 tablespoon chopped fresh cilantro for garnish

Steps:

Pour 2 cups water into the bottom of a pressure cooker. Place a trivet into the pressure cooker and turn the heat on high. Add potatoes, carrot, and green peas in a single layer in the pressure cooker and lock the lid.
Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid. Remove vegetables and smash.
Meanwhile, grind ginger-garlic paste and green chile peppers together in a mortar and pestle until well mashed together.
Heat oil in a skillet over medium heat and fry cumin seeds until fragrant, about 1 minute. Add garlic-chili paste and saute for 1 to 2 minutes. Add finely chopped onions and cook until soft and lightly browned, 3 to 5 minutes. Add green pepper, cover, and cook until soft, stirring occasionally, about 5 minutes. Add tomatoes and a little water.
Simmer over low heat until mixture thickens, 5 to 10 minutes. Season with pav bhaji masala and a little chili powder.
Stir in boiled smashed vegetables and simmer until flavors meld, about 10 minutes. Season with salt to taste and serve sprinkled with fresh cilantro.

Nutrition Facts : Calories 230.9 calories, Carbohydrate 45.4 g, Fat 3.1 g, Fiber 8.5 g, Protein 7.2 g, SaturatedFat 0.5 g, Sodium 101 mg, Sugar 7.5 g

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