I came up with this recipe when my sister wanted something savoury along with the cinnamon rolls that I had made for breakfast. It came out quite delicious.
Ingredients
All-purpose flour 2 3/4 cups
Sugar 1/4 cup
Butter 3 tbsps
Pesto 3/4 cup
Yeast 2 1/4 tsps
Milk 3/4 cup
Salt 1/2 tsp
Egg 1
Basil leaves, few
Olive oil 1 tbsp
Method
Mix the flour, sugar and salt in a bowl.
Melt the butter in the milk in the microwave till the butter is melted and the mixture is warm, not hot. Add the yeast and leave for five minutes. Pour mixture into the dry ingredients.
Add the egg. Turn the mix onto a floured surface and knead for 3-4 minutes. Make into a ball of dough and place it in an oiled bowl. Cover with cling film and leave for an hour till the dough has doubled in volume.
Punch down the dough and roll it out into a rectangle. Spread the pesto and sprinkle with basil leaves.
Roll the dough into a cylindrical log. Slice into 1” pieces and place in a buttered tray.
Cover with cling film and let it rise for 60-90 minutes.
Bake in preheated 190 degree C oven for 30 minutes. Serve warm.
The fresh light-as-air buns go very well with a mixed vegetable curry that is slow cooked and mashed. A street food from the western part of India, this dish is great for any meal— breakfast, lunch or dinner. It is a lovely snack as well.
Ingredients
For the pav (buns):
Milk 1 1/4 cup
Yeast 2 tsps
Sugar 2 tsps
All-purpose flour (maida) 2 cups
Whole wheat flour (atta) 1 cup
Salt 1 tsp
Butter 2 tbsps + 1 tbsp
For the bhaji (vegetable curry):
Potatoes 2 large, peeled and diced
Peas 3 cups
Cauliflower 1 small, cut into florets
Tomatoes 3 medium, chopped
Green chillies 3, minced
Capsicum 1 medium, diced
Onions 2 medium, sliced and 1 small, minced
Ginger 1” piece
Garlic 5 cloves
Coriander leaves, a big bunch, minced
Oil 1 tbsp
Cumin seeds 1 tsp
Salt to taste
Butter 1 tbsp
Coriander powder 2 tsps
Red chilli powder 2 tsps
Turmeric powder 1/2 tsp
Cumin powder 1 tsp
Garam masala 1/2 tsp
Amchoor powder (dry mango powder) 1 tsp
Method
For the pav:
Take one cup of warm milk in a bowl and add the sugar and yeast. Mix and let it prove for 5 minutes.
Sieve the flours and salt together and add to the yeast mixture. Mix to form a dough. Add 1/4 cup of milk to the dough and work it on a lightly floured surface for 10-12 minutes.
Add 2 tablespoons of softened butter and knead the dough till it is soft.
Put it into a greased bowl, cover and let rise in a warm place for 2 hours. It should double in volume by now.
Punch down the dough and divide into 12 balls.
Arrange them on a greased baking tray and brush with melted butter.
Cover and let it rise again for 20 minutes.
Bake in a 180 degree C oven for 20 minutes. Brush the hot buns with melted butter. Let them cool in the tray.
Pull the buns apart when ready to serve.
For the bhaji:
Heat the oil in a heavy bottomed pan and add the cumin seeds.
When the seeds stop sputtering, add the sliced onions.
Sauté till the onions turn a light brown. Crush the ginger and garlic in a pestle and add to the onions. Sauté for 2 minutes.
Add the diced potatoes and sauté for 2 minutes. Add the cauliflower florets, peas, capsicum and tomatoes.
Add the salt, coriander powder, red chilli powder, amchoor powder, turmeric powder, garam masala and cumin powder.
Mix well. Add 3 cups of water and cook on high flame till the water boils. Reduce the flame, cover the pan and cook till the vegetables are cooked.
Mash the the vegetables with a potato masher but don’t make it completely mushy.
Cook till the vegetable medley is thick. Garnish with butter, minced onions, green chillies and coriander leaves.
Chills & Chillies 