Mumbai Style Pav Making... I Am Getting There! Matkichi Usal N Malai Cookies

I have been craving for the pav that tastes exactly like the ones we get in Mumbai but in vain..so started baking from my fellow bloggers, as addictive as baking can be, I was no stranger to this bakodiction, got my measures to suit our tastes after several attempts! 

I stick to the measures below . 

Makes 15 pav ... Total time taken.. (15 mins for yeast + 15 mins kneading+ 2 hours rising time+ 25mins rising time + 12 mins baking)

Please adjust time 3 hrs ahead,  the time you  wish to have pav ready on table! 
Ingredients..
Active dry yeast : 1 1/2 tsp
250 ml warm water (mw on high for 40-50 secs)1 tbsp sugar (any would do..white granulated / brown demerara etc)
4 cups maida (all purpose flour) divided into 3 1/2 cups + 1/2 cup
2 tbspn extr.virgin olive oil
1-2 tsp salt (as per ur liking -this will turn out like mumbai pav in saltiness)

Method :

 Step 1. In a double sized bowl(capacity 500ml ) , combine sugar and yeast- pour the warm water over it, mix well with a spoon. Keep aside till it doubles up in volume, happens in around 10 mins -the more it foams, the better.

Step 2. In a big bowl, add 3 cups flour, add salt, extra virgin olive oil, combine well. Make a well in center, pour the yeast mixture, take some flour frm the sides n make a pasty mix with spoon. Then mix in the rest of the 3 cups flour along the sides into the paste and keep kneading, add the balance 1/2 cup, knead, then the rest 1/2C add little water if needed or even

 a tbspn of milk would do.

Step 3. Knead for ten mins till the dough is soft, smooth and pliable. Shape it round, apply some olive oil to the base n sides of the bowl, place this dough in center, apply little oil on surface of dough, cover with a kitchen towel or cling wrap..leave to rise in a warm area for 2 hours

Step 4. Once the dough has risen n is doubled up in size, hit it down, keep kneading till the bubbles n air has been punched out. Apply little oil on palms for this. Then divide into 14-15 round portions, golf ball sized.

 Step 5. Line a 12x5 tray, wth parchment paper, place the rounded dough touching each other, in a row, cover with towl n let it rest for approx 15-25 mins till it doubles up in volume. 

Step 6. Preheat the oven to 200C for 10 mins, (do this along with Step 5. to save on time)  reduce the temp to 180C and place this tray in for 10-12 mins, keep checking towards the end as oven temp varies. If you find the surface golden brown, its ready, or bake until it is.  

Step 7. Take it out, apply butter on top for glaze. Remove to wire rack and eat hot or cool it.
TIP : THE MORE THE DOUGH RISES IN STEP 5, THE BETTER IT BAKES GIVING A
SOFT N COTTON LIKE TEXTURE, PLUS IT MELTS IN MOUTH! SERVE WITH ANY OF YOUR FAVE CURRIES!

 These pavs got  a lovely height of almost 2" plus, as it rose for around 30 mins. Remember to keep it covered though.

This time it was with Matkichi Usal- Gravy Form, (needed for bread) from here.  

(Jayashree Mudaliar's@Sinful Indulgence)

I hv grown up with Usal as staple in breakfast for weekends, hence carrying forward the  tradition of weekend brunch with home made pav and usal!  Here is another variety of Usal with Whole Moong.

Try it with chapatis for dinner, gives a different taste altogether!  Thanks for sharing this simple and yet aromatic usal Jayashree.

Finally a sweet, this time around, MALAI COOKIES, the Oooh so yum n flavorsome from Divya's /Easy Cooking blog, inspired by Nita Mehta's book, which she made with home made collection of malai, and I lazily used the store tetra pack malai/Thick Cream.

Thanks Divu! Its best treat for kids!

Have a lovely weekend!! 

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