18 December 2017

METHI PANEER RECIPE


Methi Paneer makes a flavorful, light creamy side dish for Indian breads as well as for Pulao varieties. Not much of spices are added in this recipe. A slow cooked dish in hung curd / yogurt gives the dish a creamy texture. Yogurt can be replaced to cashew paste or with cream. But that makes the dish bit high in calories. Fresh mehti yields fantastic earthy flavors to the dish, can be replaced with Kasuri methi as well. Ignore ginger and garlic, i had some freshly made paste so added to the dish. 

What you need:
3 small bunch - Methi leaves, roots chopped and cleaned
Paneer - 1/2 cup, sliced in pieces and pan roasted
Yogurt / Hung Curd - 1/2 cup
Onion - 1 no, thinly sliced
Ginger n Garlic paste - 1/2 tsp
Turmeric Powder - 1/4 tsp
Red chilli Powder - 1 tsp
Coriander Powder - 1/2 tsp
Jeera / Cumin - 1/2 tsp
Salt - 1 tsp or as per reqt
Oil - 1 tsp

How to make:
Heat oil in a pan roast the jeera, add turmeric powder, sliced onions, ginger garlic paste saute until onions start to brown.

Add cleaned, chopped methi leaves and cook until the water is dried up. 

Add coriander powder , red chilli powder, salt, low the heat completely and saute well. Add whisked yogurt / hung curd mixture cook in simmer until it starts to bubble.

Cook the entire dish in simmer, on high heat they may curdle.

Place the roasted paneer cubes give a gentle mix and transfer to serving bowl.

Serve it hot with roti and salad for a complete meal. 

15 December 2017

EGGLESS DOUBLE CHOCOLATE CHIP COOKIES RECIPE


Super moist, egg free double chocolate cookies is what all i made for my friends kid. Much better than the preservative loaded super seller in the market. She dipped it in hot milk and drank the chocolatey milk too. Loosely adapted from a TV show, chef approximately added ingredients and i was surprised with the perfect outcome, wish it happens to me as well.

What you need:
All Purpose Flour / Maida - 1/2 cup
Cocoa Powder - 2 tbsp
Brown Sugar - 6 tbsp or you can increase if more sweet needed
Vanilla Essence - 1/2 tsp
Butter - 1/4 cup
Salt - pinch
Baking Powder - 1/4 tsp
Dark chocolate chips / Milk chocolate broken pieces - 1/2 cup
Milk - 2 to 3 tbsp or as per reqt

Hot to make:
Pre heat Oven to 180 C for 10 minutes minimum.

In a bowl add softened butter, milk, sugar, vanilla essence beat until sugar melts.

In another bowl add APF, Cocoa, Baking Powder, Salt mix well add the wet ingredients and give a nice mix, do not beat this mixture.

If this mixture is too dry add a tbsp more milk or just go with it. The dough will be sticky on refrigerating it will harden a bit.

Add chocolate chips / chocolate pieces and refrigerate for 10 minutes. For the cookie dough to harden a bit, so it gets easy to roll.



Pinch small bite sized roll them and arrange on a buttered sheet. 




Bake for 10 - 12 minutes, not more than this in middle rack. The cookies will be soft once they come out. It will harden once it cools down.

*Do not bake them more than 12 minutes or else they make get burnt. 

*Wheat flour / Atta can be replaced to APF but the resultant may differ. 

13 December 2017

Vazhaipoo Vadai | Banana Flower Vadai


Vazhaipoo Vadai / Banana flower is an excellent source of crude fibre, a healthy ingredient which should be included in our diet. My ammamma makes the best vadai, the key secret is both the dal and vazhaipoo ratio has to equal. In Restaurants / eateries the ratio of the vazhaipoo is hardly not even a handfull for a kilo of dal. Next to vadai its usili our favorite with vazhaipoo. Cleaning is the time consuming part but its worth the efforts.

What you need:
Channa dal / Kadalai paruppu - 1/2 cup
VazhaiPoo / Banana Flower - 1/2 cup (cleaned, check yotube on detailed menthods)
Onion - 1 , finely chopped
Green chillies - 2 to 3 
Ginger - small piece
Hing -1/4 tsp
Salt - 1/2 tsp to 1 tsp
Curry leaves

How to make:
Soak the washed channa dal for not more than an hour. Rinse the water completely reserve 2 tbsps of channa dal and grind the rest with green chillies, ginger to coarse paste without adding water.

If its too dry, just sprinkle a tsp of water scrap the sides and grind the batter.

Transfer to a bowl add the finely chopped vazhaipoo, onions, reserved channa dal, salt, hing, chopped curry leaves mix well. 

Pinch small ball sized, flatten it in palm and fry them in hot oil on both the sides. Drain it in a kitchen paper and serve them hot with onion chutney (tastes best with this)

11 December 2017

PHOOL MAKHANA SABZI | VEGAN SIDE DISH


Phool Makhana Sabzi / Curry, this make a easy side dish for phulkas, or parathas. A complete vegan recipe and a quick recipe without much spices or masalas. Just simple one and needs not much of preparation.

What you need:
Phool Makhana / Puffed Lotus Seeds - 15 nos (pan roasted)
Onion - 1 no, sliced
Tomatoes - 2, made into puree or store bought
Ginger garlic green chilli paste (ggg)- 1/2 tsp
Kashmiri Chilli Powder- 1 tsp
Garam Masala - 1/4 tsp
Cashewnut paste - 1 tbsp (optional)
Oil - 1 tbsp
Jeera - 1/2 tsp
Salt -  1 tsp or as reqd
Fresh Coriander

How to make:
Heat oil in a kadai / pan splutter jeera, g g g paste, sliced onions saute for a minute. Add tomato puree, chilli powder, salt, half cup of water and bring to boil.

Add garam masala, cashew paste give a nice mix simmer for a minute, add fresh coriander, phool makhana and serve immediately with paratha.

Or add roasted phool makhana just before serving.


08 December 2017

ARACHUVITTA SAMBAR | SAMBAR WITH FRESHLY GROUND MASALA


Arachuvitta Sambar happens very rarely or on occasions at our place. Mostly this sambar will not have onions in it when made during festive days other days will have truck loads of shallots / chinna vengayam in it. Sambar podi is not used , instead freshly made masala with roasted and ground spices are added. The colour of the sambar totally depends on the red chilli variety. Used Kashmiri dried red chillies in this which gave it an awesome color.

What you need:
Ladies Finger - 1 cup
Tomato - 1 big, chopped
Pressure Cooked Thoor dal - 3/4 cup
Tamarind paste - 1 tsp / small gooseberry size tamarind soaked in 1/2 cup water
Oil - 2 tbsp
Mustard seeds -1 tsp
Curry leaves - 1 sprig
Hing - 1/4 tsp
Coriander Leaves

For the masala (roast in oil and grind to smooth paste with little water)
Coriander Seeds - 1 tbsp
Channa dal -1 tbsp
Urad Dal - 1tsp
Curry Leaves - 1 sprig
Kashmiri Red chilies / Byadgi Chillies - 8 nos
Grated coconut - 2 tbsp
Oil - 1/2 tsp

How to make:
Heat oil in a pan add mustard seeds, hing, curry leaves once it sputters add tomatoes cook till they soften. 

Add bhindi, salt and saute until the sliminess goes off. Add tamarind paste, water half cup / tamraind soaked water and once it starts to boil add dal, water as required and bring it to full boil. 

Add the ground masala, adjust water as per required consistency and cook in simmer for 12 – 15 minutes. Sprinkle coriander and switch off the heat. 

Made millet idli, vada for breakfast and served with sambar and curry leaves chutney.

24 November 2017

Idli Podi Paneer Roast (paneer cubes in gun powder)


Happened to taste a similar kinda paneer dish at a restaurant recently. Cldnt stop dreaming about it from that time. It was bit too greasy for my liking. So made it less guilty and totally my way perfect for parathas. Store bought idli podi works better cause they have lesser dal addition and are not coarse. Even coconut podi can be replaced with the plain podi. I used up the untouched idli podi packet.

For the Masala:
3 tbsp - Idli podi / powder (reduce depending on the spiciness)
1/2 tsp - Kashmiri Chilli powder (just for color, optional)
1 tsp - Coriander powder
1 tsp - Cumin powder
1/2 tsp - Pepper powder

For the Roast:
2 tbsp - Ghee
1 no - Onion, Capsicum cubed
1 tsp - Ginger Garlic paste
1/2 cup - Tomato puree
Kasuri methi
Salt
Coriander

Method:
Mix all of the dry masalas, add 1/4 water and grind it to smooth paste just to avoid burning the masalas when added dry to the ghee.

Heat ghee in a pan add the masala and cook for 2 minutes.

Add ginger garlic paste,  tomato puree, salt and cook until the ghee leaves the sides approximately 7 minutes. 

Add onion capsicum cubes mix it.

Add the paneer cubes, slowly mix them without breaking for a minute, sprinkle crushed kasuri methi and switch off the heat. 

16 November 2017

Tadka Pav Recipe | Pav Bun Recipe

 Tadka pav buns are easy to make at home and make a welcome change for breakfast. These gorgeous tadka pav buns can simply be eaten warm with a cup of masala chai. This is a sure no fail recipe from here which can be tried by any beginner. 

Prep time - 15 mins
Proof time - 1 and 1/2 hours
Bake time - 20 mins
What you need for the dough:
2 cups / 250 gms - Wheat Flour
½ tsp - Kasoori Methi
½ tsp - Chat Masala
¼ tsp - Pepper Powder
¼ tsp - Red Chilli Powder
¼ tsp - Turmeric Powder
2 tsp / 10 gms - Sugar
1 and 1/2 tsp / 3 gms - Instant Yeast
1 tsp - Salt
1 cup / 150 ml - Warm water 
Milk for brushing the top

For tadka:
2 tbsp - Butter
½ tsp - Kasoori Methi
1 tsp - Red Chilli Flakes
1 tbsp - Coriander, chopped

Method:
In a bowl add all of the ingredients required for the dough except water and milk and mix them well.


Add water little by little and roll into soft dough. Do not add the entire quantity of water at once.

If you feel the dough is pliable enough stop adding water.

At first they will be sticky once we start to massage they will form into rollable dough.

Massage gently until the stickiness is removed and they form a mass. Do not add extra flour at any cost, just a tbsp max to be added while massaging.



Cover with a damp cloth and allow to double / proof for an hour. 


Knead the dough for not more than minute and make into small rolls and arrange on the baking tray / tin. 



Allow for the second rise for 30 minutes. Meanwhile pre heat oven at 230° brush the pav with milk and bake for 12- 15 minutes or until the rolls are cooked. 


While you tap the bread you should hear a hollow sound. 

Heat butter, add all of the tadka ingredients and apply it over the baked Pavs and serve it warm with a cup of tea for evening or relish it for morning breakfast.

*Convert yeast measurements based on the flour, also to dry yeast or fresh yeast availability. 

*Go by grams measurement for perfect results.

The Wharf 2.0 - Radisson BLU Templebay, Mahabalipuram, Chennai

The Wharf 2.0 - a cozy sea view restobar serving cuisines across the globe inspired by the 5 elements Fire, Air, Water, Earth and Space. 



Everyone who knew me and Sareesh would for sure know that we are weekend wanderers and our favorite drive is on the east coast road. The invite from Radisson blu for their newly revamped sea view shack sure brought in so much excitement. The weather was just perfect for the ECR drive and we landed up on a breezy noon. We took the thatched roofed facing the waves, a table perfect for the relaxed date with friends and families amidst the decked up surf boards. 

There's a huge range of drinks to select from the bar menu. The first drink Sun kissed with native touch bowled me over made from Gin, Tender coconut water, Vettiver did kiss my throat and will be a repeater. Tat was one of a fusion which came with a perfect mix for my liking.




Then came in Mocktail Above Sea Level with berires and lycheee too sweet for my liking. 

  

Must mention about the billabong. cucumber juice infused vodka, khus syrup which delighted me.




The food menu carries all the 5 elements and were curated keeping in mind people across the globe. Each and every dish from this menu had a fascinating catch to it. Tikkis had eqaul quantity of aloo and shakkarkand rolled in, paneer ghee roast was marinated in idli podi / gun powder, Dastaan - e - kumbh a well marianted malai kumbh stuffed with pomegarante compote bit spiced and grilled to perfection.




Topped on my favorites the Crumbled Olives had a dip made with blue cheese and blue pea flower.



A must mention about the Thai Matcha Green Soup, a thin soup flavored with match powder, the base from roasted pumpkin, lemongrass, galangal, coconut milk and topped with edible flowers. Loved the brilliant, subtle flavors from the soup which was perfect for the windy weather.




Cute little buckets carrying curries and gravies which were served with Indian breads for our main course. Since we had a great start felt a bit lil lack with the flavors from the curries except for the Mushroom roast South Indian style. After Chef insisting us to try rice with paneer ghee roast from our starter we did and it was a sure pleasant surprise. Ghee podi with hot rice and a soft paneer blended everything together. 




Also had Aubergine, Zucchini Casserole a cheesy affair with right amount of Italian dried herbs. 


The best part of the menu and my favorite of course the dessert. We were served Hard Surprise and Gulab Jamun Cheesecake. 

Loved the Hard Surprise a perfect for sweet tooth's like me, a chocolate shell with good loads of crumbles, bits and pieces of cakes, Indian sweets, fresh fruits, chocolate mousses. It was a sure bomb and cldn't stop my self from digging in. 



Gulab Cheesecake was fire lit cotton candy and served with berry compote bit sweet for my liking yet a sure hit with gulab jamnu fans.


This place for sure will mark it selves in Chennai's Best Getaways for Family and Friends. 

I was invited for the lunch by Radisson Blu Templebay.


13 November 2017

EGGLESS CHOCOLATE SPONGE CAKE



Eggless chocolate sponge cake this recipe is a no fail recipe. Fool proof cake recipe is much needed one for every individual who loves to bake cake at home. After umpteen tries with variations this eggless chocolate sponge cake recipe is a keeper i shd say. With simple ingredients at home it can be made. Many recipe books uses condensed milk in all there cake recipes which is never my choice. The sugar content is very high as well as the preservative column is a shocker.
White granulated sugar can be replaced with brown sugar / palm sugar. All purpose flour can be replaced to wheat flour. If it is to be served for kids some powdered sugar mixed with cinnamon powder can be sprinkled on top. These slices makes perfect snack box for kids.

Ingredients:
All purpose Flour / Maida - 3/4 cup
Cocoa Powder - 1 and 1/2 tbsp
Brown Sugar / White sugar - 1/2 cup
Baking Soda - 1/2 tsp
Any Vegetable oil - 3 tbsp
Vanilla essence - 1/2 tsp
Milk - 1 cup

Method:
Preheat oven to 220 degree C.
Take 2 bowls, in one bowl add milk + oil + vanilla essence and whisk well until they are well combined.
In the second bowl add the flour, powder the sugar and add, cocoa powder, soda and mix them well.
Transfer the wet ingredients to the dried ones slowly and keep mixing them. Once they are added gently fold them and the batter should be of dropping consistency.
If it's too dry add a tbsp of oil and tbsp of milk and mix them well.
Grease a baking tray, drop the batter smoothen it off on the top and bake for 30 - 40 mins. Post 30 minutes insert a tooth pick and check. If the tooth pick comes clean the sponge cake is done.
Allow to cool it completely and then cut them into desired shapes.

  • The temperature varies from OTG to Convection models.
  • Lining the baking tray or greasing depends on if it is a non stick pan or a foil tin.
  • Baking timings completely varies depends on the size of the cake.
  • Sugar can be increased as per the needs.

11 October 2017

MYSORE PAK - TRADITIONAL SWEET


Mysore pak sweet is a specialty of South Indian homes. Mysore pak for us in our family has to be bit rocky and less in sweet, light yellowish outside and brown color inside with porous holes in it makes it perfect.

Nowadays it has become a rarity to see mysore pak being served on any occasions. Every one have shifted their interests to North Indian sweets. No Diwali or function is complete without traditional mysore pak and boondi laddu during my childhood days. My mom makes the best mysore pak and i use to finish the entire batch in less than an hour.

Ingredients:
Besan / Gram flour - 1/2 cup
Ghee - 1/2 cup
Vegetable oil - 1/4 cup
Sugar - 1/2 cup
Water - 1/4 cup

Method:

Swift gram flour so that no lumps are there.

Heat a pan, in lowest heat dry roast the flour for 8-10 minutes heat and set aside.

Bring water with sugar to one string consistency.

Mean while heat oil + ghee mixture in another pan once it become hot turn into low heat.

Add gram flour to the sugar mixture spoon by spoon slowly and keep stirring so that no lumps are there.

Once the gram flour is completely mixed start adding ghee + oil mixture ladle by ladle and keep stirring this besan mixture.

Keep adding until the entire oil + ghee mixture is finished.

Keep mixing the besan mixture from semi loose to thick mixture they will turn foamy then it will start turning thicker and once porous structure is created immediately transfer to a greased tray and allow to cool.

All these time stirring in low heat continuously is a must.

In 10 minutes slice the mysore pak, and once it cools cut them sprinkle sugar granules and store in air tight container.



Cashew pakoda


Cashew pakoda makes a perfect crunchy evening snack with a cup of tea. I am a huge fan of these cashew pakodas, the ones sold in leading sweet shops in Chennai has generous addition of mint leaves and that is the best part of it. The addition of cashews gives rich flavor and crunch in every bite. During monsoon season onion pakodas, bajjis or any deep fried savory snack is a must in most of the houses with a hot cup of masala tea. Cooking for guests especially sudden guests is one bit of confusing tasks on to decide the menu, this cashewnut (mundhiree) pakoda makes a great option which can be made in less than 10 minutes. From the usual onion pakoda this makes a welcome change. Some chutney or sauce served along makes it a complete appetizer too. During Diwali season this one makes a perfect party snack / starter.
Ingredients:
Besan / Gram flour - 1 cup
Brown rice / rice flour - 1/2 cup
Cashewnuts - 1/2 cup (full or broken )
Onion - 1 no, thinly sliced
Red chilli powder - 1 tsp
Ginger and gralic paste - 1/2 tsp
Curry leaves - 2 sprig
Mint leaves - 1/4 cup
Salt - 1 tsp (or as reqd)
Asafoetida / hing - 1/4 tsp
Oil - for frying
Method:
In a bowl add the flours, chilli powder, hing, salt and mix well.
Add onions, cashews, curry leaves, mint, ginger and garlic paste to the flour mixture and mix them well so that onions gets coated well.
Just sprinkle very little water this will make the mixture look crumbly. Do not pour water, just light sprinkle will do.
Heat oil in a pan for deep frying once it comes to good heat bring the heat to medium and sprinkle the crumbled batter to the oil.
Turn over the pakodas to cook on the other side, once the color turns to golden brown and crispy remove from heat and drain it on a a kitchen towel.
Once bit cooled store in a air tight container, it can be served hot with green chutney and sauce with tea for evening snacks.

10 October 2017

KOMOLA BHOG | ORANGE ROSGOLLA


Had no clues about this Komola Bhog / Orange Rosgolla until i stepped into my friends place at Kolkata for Pujo celebrations on Dasami day. For lunch we were served two types of Rosgollas in which the light yellowish ones lured my interest. It was way too flavorful then the regular ones upon inquiring they said its termed as Komola bhog (which i kept mis pronouncing) Since i was heavily fed cldn't grab another piece. Unfortunately these were out of stock at the famous Sweet shop while getting back to the Airport, which lead to my disappointment and i was day dreaming about these. I had no luck in finding good Bengali sweets in Chennai even with the biggies from Kolkata. Decided to try it out, myself. Didnt go for artificial color or essence while most of the recipes said so. Went with freshly squeezed Kamala Orange juice and made these beauties.

What you need:
Milk - 1 liter
Orange juice - 3/4 cup to 1 cup (fresh once or store bought)
Sugar - 1 cup ( can be reduced)
Water - 3 cups
Cardamom powder - gen pinch

How to make:

Boil milk in a pan when it starts to boil simmer, keep adding the orange juice until the milk curdles completely. Strain thru a muslin cloth and allow to drain for not more than 45 minutes.

Take a plate place the chenna and knead until it forms a soft dough. Divide into equal portions and make small balls.


In a vessel add water, sugar and cardamom powder dissolve the sugar and once it stars boiling slowly add the balls and cook for 7 -8 mins with lid closed. 

Mean while keep checking that the balls don't stick to each other. Once they double in size remove and cool it and serve cold with silvered almonds and pistachios.

Enjoy this Diwali with home made Komola Bhog.




CHOCOLATE PEDA with Homemade Mawa / Khoya



CHOCOLATE PEDA using homemade mawa / khoya is one easiest diwali sweet which needs not much preperation and its a fool proof recipe. Store bought unsweetened mawa can also be used which simplifies work much easier. Kids will defiently love these chocolate pedas. Some chocolate chips can be filled in centre of the pedas and then they can be shaped too. It requires very less sugar compared to any other sweet and no oil, butter or ghee is used.

Ingredients for making Mawa / Khoya:
1 litre – Full fat milk

Method:
In a deep non stick pan bring milk to boil, once the milk starts to boil place a thick spoon or a small plate so that milk will not boil outside the pan. Reduce the flame and keep stirring.
Once milk starts thickening remove the spoon and keep scrapping the sides and continue until the milk completely evaporates and forms a thick mixture, remove and allow to cool and refrigerate for later use.

Ingredients for Chocolate Peda:
1 cup - Mawa / Khoya
1/2 cup - Sugar
2 tbsp - Chocolate powder
Pistcachios for granishing

Method:
Heat a non stick pan add mawa, sugar and keep stirring in low heat this mixture will turn soft, watery and then will start thickening.
At this stage add cocoa powder and mix well once it does not stick to the sides of the pan transfer to a plate and allow to cool but not completely.
Before it cools off completely pinch the dough, make into small balls, flat it little bit make a thumb impression in center add chopped pistas and arrange on a plate.
These stay well for 2 days when store in air tight container.

CHOCOLATE PEDA ready in less than one hour which makes a perfect Diwali gift as well as for our self.

FRUIT HALWA


Fruit Halwa the famous sweet of Sri Venkateswara Boli stall at West Mambalam. Chennai people especially those who are ardent fans of these tiny chain of sweet and savory store would definitely not miss this delicacy. Fresh fruits like apple, banana, pineapple, grapes and pomegranate kernels are finely chopped and added to this halwa. There are numerous variations in which this halwa can be made. Fresh fruits can be skipped and dried fruits, candied fruits, dates can be added which will increase the shelve life of the sweet. No prior preparations are needed to make this sweet dish. If things are handy halwa can be prepared in less than 20 mins and Neivedyam will be ready for Pooja!!

FRUIT HALWA RECIPE

Prep time - 10 mins
Cook time - 20 mins
Serves - 12 medium slices
Shelve Life - 48 hrs

Ingredients:
Mixed Fruits - 1 cup,  finely chopped (Apple, banana, green or black seedless grapes, pomegranate kernels, pineapple)
Corn flour - 1 /2 cup
Sugar - 1 cup
Ghee - 1 /4 cup
Almonds n cashew - 2 tbsp, thinly sliced
Pienapple essence - 2 drops
Yellow food color - pinch (optional)


Method:
Take 1 cup water in a bowl add corn flour, food color (if you are adding) and mix well.
 

Take 1 cup sugar to a non stick pan add sugar and bring to one string consistency (approx 7 - 8 mins) keep checking in between.

 

Once the consistency has reached bring to low heat add the cornflour mixture, ghee, pineapple essence to the pan and start stirring continuously.
 

When they start to form a mass at this stage add fruits and add a tbsp of ghee and start mixing them.
 

Once ghee starts to ooze out add chopped nuts mix well and transfer to a greased plate.  Allow to cool and slice them.
 
 

 Perform the Pooja and relish on these yummy fruit halwa!!




** Fruits should be finely chopped. Watery fruits should not be added like melons.
** Ghee had to be added or else the halwa consistency will be lost and it will turn to be sticky.
** Corn flour can be replaced with Semolina / Dalia. Cook them and separately and add them.
** Greasing of the plate is a must with ghee.

25 September 2017

EGGLESS LADI PAV BUNS



Eggless ladi pav buns are easy to make at home. These gorgeous pav buns can simply be eaten with tea with generous spread of butter or made into pav bhaji, anda bhurji pav, vada pav, misal pav, pav sandwich and much more.. This is a sure no fail recipe which can be tried by any beginner.
Ladi Pav bun recipe / Homemade dinner rolls
Prep time - 20 mins
Proof time - 2 hours
Bake time - 25 mins
Makes - 12 medium sized buns

Ingredients: Recipe inspired from Chef in you
Maida / All purpose flour - 3 cups + 1/2 cup for dusting
Milk - 1 and 1/4 cup
Water - 1/4 cup
Instant dry yeast - 1 + 1/2 tsp + a pinch or Active dry yeast - 2 + 1/4 tsp
Unsalted butter - 3 tbsp
Sugar - 1 tbsp
Salt - 1/2 tsp
Butter - 1 tbsp for brushing

Method:
In a deep bowl add warm milk, warm water, sugar, salt, butter and whisk well. Add 3 cups flour, instant yeast mix well at this point do not add any extra flour.

The dough will be pasty transfer to a cleaned surface sprinkle bit of flour for kneading.


Knead the dough to a soft consistency this will take exactly 15 minutes, only this step will make a soft pav and for the yeast to work well, just dust very little flour do not add more flour it will make harder pav buns.


Once the dough is formed transfer to the bowl and allow to proof for an hour covering with a cling wrap or a clean cloth in a warm place or in a microwave (switched off)

Post an hour remove the bowl punch the dough so that air pockets escape, roll the dough make into small ball shaped not necessarily perfect balls, line them on a greased in which it is to be baked. Enough gaps to be given for the second raise of the dough.


Again keep the tray in a warm place for second raise for one hour. Post an hour brush the buns with butter, bake them in a preheated oven for 15 minutes in medium heat 200C, later bake at 220C for 10 minutes or straight bake at 200C for 20 - 30 mins or until golden brown on top.

Allow the buns to cool and enjoy these Eggless ladi pav buns with a cup of tea and butter.
Notes: For golden color on buns egg wash is recommended or brush with butter. These pav buns stores well for 3 days.