Goan Masala Omelette, Ladi Pav and Tomato Ketchup

Ingredients

• 3 cup maida (approx 375g)
• 1.5 tsp instant dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 0.5 cup milk (warm)
• 0.5 cup water (warm, adjust as needed)
• 2 tbsp butter (melted)
• 1 tbsp butter for brushing (melted)

Instructions

1. 1

   Activate the yeast. In a small bowl, combine the warm milk, warm water, sugar, and instant yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy.

2. 2

   Make the dough. In a large mixing bowl, whisk together the all-purpose flour and salt. Pour in the frothy yeast mixture and the 2 tbsp of melted butter. Mix with a spatula or your hands until a shaggy dough forms.

3. 3

   Knead the dough. Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until the dough is smooth, soft, and elastic. It should spring back when you press it lightly.

4. 4

   First proofing. Place the dough in a lightly greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place for 60-75 minutes, or until it has doubled in size.

5. 5

   Shape the pav. Gently punch down the risen dough to release the air. Divide the dough into 12 equal portions. Roll each portion into a smooth ball, tucking the edges underneath. Grease a 9x9 inch baking pan. Arrange the dough balls in the pan, placing them close enough to touch each other as they rise.

6. 6

   Second proofing. Cover the pan with a damp cloth and let the pav rise again for about 30 minutes, or until they are puffy and have almost doubled.

7. 7

   Bake the pav. Preheat your oven to 375°F (190°C). Gently brush the tops of the risen pav with the 2 tbsp of milk. Bake for 15-20 minutes, or until they are golden brown on top. If they brown too quickly, you can cover them loosely with aluminum foil for the last 5 minutes.

8. 8

   Finish and serve. As soon as the pav come out of the oven, brush them generously with the remaining 1 tbsp of melted butter. Let them cool in the pan for a few minutes before transferring to a wire rack. Serve warm.

Ingredients

• 1 kg Tomatoes (Ripe and red, preferably Roma or plum, roughly chopped)
• 150 g Onion (About 1 medium, roughly chopped)
• 4 cloves Garlic (Roughly chopped)
• 1 inch Ginger (Peeled and roughly chopped)
• 100 g Granulated Sugar (Adjust to taste)
• 120 ml White Vinegar (Standard 5% acidity)
• 1.5 tsp Fine Sea Salt (Divided, adjust to taste)
• 1 tsp Kashmiri Red Chilli Powder (For color and mild heat)
• 0.25 tsp Garam Masala (For a subtle warm spice flavor)
• 1 tbsp Vegetable Oil (Or any neutral cooking oil)

Instructions

1. 1

   Sauté Aromatics (5 minutes)

   • Heat vegetable oil in a heavy-bottomed, non-reactive pot (like stainless steel or enamel-coated cast iron) over medium heat.
   • Add the chopped onion, garlic, and ginger. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
2. 2

   Cook Tomatoes (20 minutes)

   • Add the chopped tomatoes and 1 teaspoon of the salt to the pot. The salt will help draw out moisture from the tomatoes.
   • Stir well, cover the pot, and reduce the heat to medium-low. Cook for 15-20 minutes, until the tomatoes are completely broken down and mushy.
3. 3

   Blend and Strain (10 minutes)

   • Turn off the heat and let the mixture cool slightly for 10-15 minutes. This prevents hot splatters and steam buildup in the blender.
   • Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and blend until perfectly smooth.
   • Place a fine-mesh sieve over a clean bowl or another pot. Pour the puree through the sieve, using a spatula or the back of a spoon to press the liquid through. This crucial step removes seeds and skins, ensuring a silky-smooth texture. Discard the solids left in the sieve.