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.

GOBI KHEEMA with PAV | PREETHI TURBO REVIEW

Gobi Kheema with Pav, traditionally made with minced meat and served with Pav, one of Mumbai's famous street food. I have replicated the same with our very own cauliflower / gobi using Preethi chopper.

Have been using Preethi Turbo chopper for three years now. I frequently use my chopper for grating, mincing, chopping, pureeing, creaming, powdering, pasting methods. It comes with a stainless steel blade, easy and quick to chop, clean. Just a single press will give you perfectly chopped veggies. Multiple presses yields different results based on our need. I make my nuts ladoos, nicecreams, nut butters, hummus, pestos with my chopper. It plays a key role in my cooking sagas. Check out my pesto making with step wise pictures using Preethi chopper.

Here is a easy peasy gobi kheema recipe using Preethi Turbo. I cleaned the cauliflower soaked in warm water for 5 minutes. Removed the big stalks and minced it for this recipe. Also chopped my onions, ginger garlic in the chopper.

What you need:
1 - Cauliflower, medium size
1 cup - Fresh green peas 
1 - Onion, chopped 
2 - Big Tomatoes, chopped
2 nos - Green chillies, sliced thinly
1 tsp - Ginger garlic paste
1 tsp - Red chilli powder 
1/2 tsp - Coriander powder
1/2 tsp - Turmeric powder
1/2 tsp - Garam masala

2 tbsp - Oil

1 tbsp - Ghee
1 tsp - Jeera / Cumin seeds
1 no - Bay leaf
1 tsp - Salt or as required
One handful coriander and mint, chopped

How to make:
Heat oil and ghee in a pan, add bay leaves, cumin, turmeric powder, onions, chillies saute well.

Add ginger garlic paste, tomatoes and cook till it softens in medium heat. Add salt, red chilli powder, garam masala, minced gobi mix well and cook for two minutes. 

Add fresh green peas, 1/2 to 1 up water and cook it covered until they become dry.

Sprinkle mint and coriander leaves mix well and serve with hot buttered pav. Check out Homemade Pav recipe here.

RICE PUTTU / பழுப்பு அரிசி புட்டு, MOCHAI SUNDAL / மொச்சை சுண்டல்- Navaratri Neivedaym Day 8

Rice Flour Sweet Puttu is an authentic dish made during friday of Navartri. It is usually made with raw rice pounded at home. I had ample brown rice flour and wanted to use it off. It turned delicious and the outcome was satisfactory. Though it is bit work involved its worth the efforts.

Mochai sundal is an must do during Navartri season. Mochai Kottai (common bean) is also made on the friday of navartri. Both the puttu and mochai sundal are Ambals favorite. Missed making both these last friday but still didn't miss making them on these pooja days.

Brown Rice Flour Sweet Puttu / பழுப்பு  அரிசி புட்டு

Preparation time: 5 mins

Cooking time: 30 mins

Yields : 1 big bowl

Ingredients:

Brown Rice Flour - 1/2 cup

Jaggery - 1/2 cup, grated

Water - 1 cup

Salt - pinch

Cardamom powder - 1/4 tsp

Cashew nuts - 2 tbsp, broken

Ghee - 1 tsp

Coconut - 1 /4 cup, grated

How to make:

Roast the rice flour until it gives nice aroma and allow it to cool down.

Soak jaggery in half cup water and allow to dissolve.

Boil half cup water with pinch of salt and sprinkle water little by little to the flour until it reaches the stage if you hold it it has to form a ball if you smash it, it has to fall off.

Transfer this to a cloth tie it and steam for 20 mins in a steamer or idli pan.

Meanwhile the puttu is steaming sieve the jaggery through a strainer and add the water to the pan.

Allow to boil and bring the jaggery to rolling consistency. Once you drop in a water the jaggery should form a ball.

Remove the steamed puttu transfer to a plate and allow to cool. Slowly add jaggery paste step by step and keep mixing it until you find that the puttu forms a crumbly texture.

Roast cashew nuts in ghee and add to the puttu and also add the grated coconut, cardamom powder mix well and do the neivedyam.

Mochai Kottai Sundal / மொச்சை சுண்டல்

Soaking ime: Overnight

Cooking time: 30 mins

Serves: 5 people 

Ingredients:

Mochai Kottai (common bean) - 1 cup

Red chillies - 4 nos

Channa dal - 2 tbsp

Pepper - 1 tsp

Coconut - 1/4 cup, grated

Salt as reqd

Urad dal - 1 tsp

Mustard seeds - 1/2 tsp

Oil - 1 tsp

Curry leaves - 1 sprig

Hing - pinch

How to make:

Soak overnight the beans and next day drain the water and cook for 5 hisses with half tsp of salt.

Dry roast, chillies, channa dal, pepper, coconut and grind to coarse powder.

Heat oil in a pan add mustard seeds, once it splutters add urad dal, hing, curry leaves saute well add drained beans, salt and mix well.

Add the powder give a nice mix and remove from heat.

Both the puttu and sundal are ready, do the offerings and perform the pooja.

ASOKA HALWA(அசோகா அல்வா)

Asoka Halwa popular sweet dish from Thanjavur district, also known as Thiruvaiyaru halwa. This sweet dish is made from Moong dal / paasi paruppu. This tastes best when eaten hot with oozing ghee and it is served in banana leaf. Most of the weddings that happen in and around Thanjavur area will definitely have this sweet served.

This mostly similar to Thirunelveli halwa in which wheat pearls are used. Both these halwa have there own distinctive taste and flavors and they are equally famous.

Asoka Halwa / அசோகா அல்வா

Preperation time: 20 mis

Cooking time: 40 mins

Yields : 400 grams

Ingredients for Asoka Halwa:

Moong Dal / Paasi paruppu - 1/2 cup

Sugar - 1 cup

Ghee - 1 /4 cup + 2 tbsp

Wheat Flour - 2 tbsp

Red food color - pinch

Edible camphor - pinch

Cardamom powder / essence - 2 drops / 1/4 tsp

Cashewnuts - 1/4 cup

Water - 1 cup

How to make:

Dry roast dal in medium heat until the aw smell goes and turns light brown in color.

Once it cools down wash well and pressure cook with exactly one cup water, just enough soaking will do.

Cook for 3 hisses and remove from heat. Once it cools grind into smooth paste in a mixer.

Take a kadai / pan in which halwa is to be made add 1 tbsp ghee roast the cashews and set aside.

In the same pan add add wheat flour in low heat roast until it gives nice aroma and remove it.

To the same pan add moong dal paste, sugar and in low heat keep stirring, once sugar is added the mixture becomes loose.

Keep cooking until they the water evaporates and it becomes thick approximately it will take 12 minutes.

At this stage add wheat flour keep stirring and ensure no lumps are formed.

Now add food color, edible camphor, cardamom powder mix well and add ghee and cook until they start to leave the sides of the pan.

Add cashews and serve hot!

*Color can be avoided.

*Sugar can be increased or decreased as per need.

*Any type of nuts can be used.

THAYIR AVAL, PATTANI SUNDAL, KALAKAND – NAVARATRI NEIVEDYAM DAY 4

For Day 4 of Navaratri made Thayir Aval, Pachai pattani sundal and Paneer Kalakand for Neivedaym.

Thayir Aval / Curd Poha made from beaten rice flakes.

Ingredients:
Poha / Aval - 1 cup
Curd / Yogurt - 1 cup
Milk - 1/2 cup
Mustard seeds - 1 tsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Green chilli - 1 tsp, chopped
Ginger - 1 tsp, grated
Oil - 1 tsp
Salt - 1 tsp
Hing / Asafoetida - pinch

How to make:
Wash and soak poha for 10 mins and drian water completely and transfer to a bowl.

Heat oil in a pan crackle mustard seeds, add urad dal, channa dal and saute well. Add green chillies, ginger, curry leaves, hing mix well and switch off the heat.

Add the tadka to the poha pour milk and mix well. Before serving add curd mix them well and add fresh coriander and serve.

Pachai pattani sundal / dried green peas sundal is one of my favorites during navaratri season. I liked it crisp and not mushy, adding some roasted spice powder to this enhances the flavor.

Ingredients:
Dried Green peas - 1 cup
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Salt as reqd
Asafoetida - pinch
Curry leaves - 1 sprig
Oil - 1 tsp

For the spice mix:
Fresh Coconut - 1/4 cup, grated
Channa dal - 1 tsp
Coriander seeds - 2 tbsp
Pepper - 1 tsp
Cumin seeds - 1 tsp
Red chilly - 8 nos

How to make:
Soak green peas overnight and pressure cook with a tsp of salt for 2 whistles, once heat is down remove the water and set aside.

Mean while, dry roast all ingredients required for the spice mix cool them and grind to smooth powder.

Heat oil in a pan crackle mustard seeds, add urad dal, curry leaves, hing and saute well add the cooked green peas, salt, add a tbsp of the spice mix and mix them well.

Paneer Kalakand is one of the easiest sweet which can be made in less than 10 minutes. Paneer can be made at home and used too in making this sweet, If crunch of time store bought paneer can be used, its has to be thawed and used.

Ingredients:
Paneer / cottage cheese - 1 cup, crumbled
Milk powder - 2 tbsp
Powdered sugar - 3/4 cup

Nuts - 3 tbsp (almonds, cashews, pistas - chopped)

How to make:
Combine all the ingredients in a thick pan and cook on medium heat for about 15 mins, keep stirring it.

Once it starts to roll like a ball, add nuts and transfer to a greased plate.

Cool it and cut into desired shapes.

AVAL PULIYODARAI, PASIPARUPPU SUNDAL, RAGI PAYASAM - NAVARATRI NEIVEDYAM DAY 3

For Day 3 of Navaratri made Aval Puliyodarai, Paasi paruppu Sundal and Ragi sevai payasam for Neivedaym.

Aval Puliyodharai

Puliyodarai mix can be prepared and stored during this navaratri season which will be of great use in case we have sudden guests over. Just soak aval / poha for 10 mins, add a tbsp of paste mix it add gingelly oil a teaspoon and thats its tifin is ready in less than 15 minutes.

Preparation Time : 10 mins
Cooking Time : 30 mins
Yields - 1 medium size bottle of pulikachal

Ingredients for pulikachal:
Thick poha - 1 cup, soaked for 10 mins and water to be removed
Tamarind paste - 1 tbsp mixed in one cup water or 1 lemon seized 
Gingelly Oil - 2 tbsp
Mustard Seeds - 1 tsp
Channa Dal - 1 tbsp
Split Urid Dal - 1 tbsp
Peanuts - 2 tbsp
Tumeric Powder - 1/4 tsp
Salt as reqd
Curry Leaves - 2 sprig
Red Chilli - 2 nos
Hing - gen pinch

Ingredients for powder:
Channa dal - 2 tbsp
Urad dal - 1 tbsp
Coriander Seeds - 1 tbsp
Dry Red Chilli - 8 nos
White sesame seeds - 1 tsp
Fenugreek Seeds - 1/4 tsp

Method:
Heat a tsp of oil in a pan roast the ingredients listed in powder, cool it and grind to smooth powder.

Heat gingelly oil in a pan add mustard seeds once it starts to splutter add channa dal, urad dal, peanuts until they turn bowl in color and then add red chilli, curry leaves, turmeric powder, hing, tamarind water, add salt and brin to boil.

Add the ground powder to the tamarind mixture and cook in low flame until it thickens. Switch off the heat and store it.

To the soaked poha add a tbsp of paste mix well, add a tsp of gingelly oil mix well and its done.

Pasi Paruppu Sundal (Moong dal)

This is one of the easiest and quickest sundal to make during navaratri when we have sudden guests.

Ingredients:
Pasi paruppu / Moong Dal - 1 cup
Green chillies - 1 no, finely chopped
Mustard seeds - 1 tsp
Coconut - 1/2 cup, grated
Oil - 1 tbsp
Hing - gen pinch
Salt as reqd

Method:
Wash and soak dal for 10 mins. In a pot boil the dal until crispy soft, remove water and set aside.

Heat oil in a pan crackle mustard seeds, add chillies, hing, coconut mix well add the dal, salt mix well and its is done.

Ragi Sevai Payasam

This payasam tastes delicious the goodness from the sevai / string hoppers gives a nice twist to this usual paal payasam.

Ingredients:
Ragi / any variety sevai - 1/2 cup
Full cream milk - 1/2 cup
Sugar - 1/2 cup
Cardamom powder / essence - gen pinch
Nuts - as you wish

Method:
Cook sevai as per instructions and set aside. In a deep kadai / pan heat milk and bring to nice boil until it starts thickening.

Add sugar and keep stirring it regularly, once its is halved add sevai turn to low heat, add cardamom essence bring to gentle boil add ghee roasted nuts and switch off the heat.

CARROT JAVVARISI PAYASAM AND KONDAKADALAI SUNDAL (NAVARATRI NAIVEDYAM DAY 1)

Carrot Javvarisi payasam / sago kheer for Day 1 of Navaratri Pooja. Navaratri starting today, 13th October is a festival dedicated to the deity Ambal / Shakti. During these nine nights and ten days, nine forms of Shakti / Ambal are worshiped. Navratri is divided into sets of three days firstly to Goddess Durga, next 3 days to Goddess Lakshmi and the last three days for Goddess Saraswathi.

Few families in South India have the tradition of keeping Golu (display of dolls in steps). Women and children are invited to see the golu and are offered thambulam and sundal.

On all days different varieties of sundals and sweets are made for naivedyam. To start with sharing a simple and easy to make carrot javvarisi (sago) payasam and Kondakadalai sundal.

Carrot Javvarisi / Sago Payasam

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 4 people in a medium sized cup

Ingredients:
Carrot - 1 no, skin peeled and grated

Javvarisi ( sago ) - 2 tbsp, washed thoroughly and soaked over night

Milk - 1/2 litre

Sugar - 1/2 cup

Cashew - 3 nos

Cardamom powder / essence - a pinch / drop

Edible camphor - small pinch (size of a rice grain)

Ghee - 1 tbsp

How to make:

In a pressure pan / kadai heat ghee roast the cashews and set aside. In the same pan roast the grated carrot for a minute.

Pour milk to the pan and let the carrot cook in milk in simmer for about 7 minutes.

Add javvarisi,/ sago and let it cook for another 3 minutes.

Add sugar, cardamom powder / essence and bring to gentle boil in medium heat.

Once the kheer / payasam stage has reached approximately 4 minutes switch off the heat add cashews, edible camphor give a nice mix and remove.

Kondakadalai Sundal

Preparation time: 5 minutes

Cooking time: 5 minutes

Serves: 4 people 

Ingredients:

KondaKadalai - 1 cup (soaked over night, water discarded and pressure cooked for 5 whistles)

Red chillies - 2 nos

Mustard Seeds - 1/2 tsp

Urad dal - 1 tsp

Curry Leaves - 1 sprig

Grated Coconut - 2 tbsp

Salt as reqd

Oil - 1 tsp

How to make:

Heat oil in a pan add mustard seeds, once it crackles add urad dal, saute well add red chillies, curry leaves, asafoetida and mix well.

Add the sundal, salt, freshly grated coconut give a nice mix and switch off the heat.

Day 1 - Navarathri Neivedyam carrot javvarisi payasam, thengai sadham and kondakadalai sundal.

KASI HALWA (PUMPKIN/POOSANIKAI HALWA)

Kasi halwa / poosinikai halwa, tamil brahmin weddings breakfasts definitely carries this sweet. It's not too sweet or oily thats the best part of kasi halwa. Usually food color is added to this sweet dish, but i kept it color free. This is one easy to make sweet at given last moment since no milk business is involved or deep frying is done its an welcome in all occasions especially for breakfasts. Traditionally at my house for Diwali, breakfasts consist of Idli, Arachu vitta sambar, kasi halwa, diwali mixture, diwali legiyam and filter coffee. This combo tastes so heavenly.

Ingredients:
Yellow pumpkin - 2 cups, grated, water squeezed out
Sugar - 1/2 cup
Ghee - 2 tbsp
Cardamom essence / powder - drop / pinch
Edible camphor - pinch, crushed
Cashew, dried grapes - 2 tbsp
Saffron - few strands

Method:
Heat ghee in a pan roast cashews, dry grapes and set aside. In the same pan add grated pumpkin toss for a minute.

Add half cup water, cover and cook till the pumpkin softens.

Add sugar turn to low / medium heat and allow the mixture to thicken approx 10 minutes.

Also one more tablespoon of ghee can be added when the mixture starts to thicken. Add roasted nuts, cardamom powder, crushed edible camphor mix well.

Once the mixture leaves the sides, add saffron strands, switch off the heat and transfer to a bowl.

Paal poli / Milk poli recipe

Paal poli is one of our family's traditional sweet dish made on Bhogi / Lohri, the day before pongal. As the name says it is small poori's deep fried and then dunked into sweetened milk which is condensed until thick and hot pooris are soaked and the paal poli is served topped with nuts. The color of the milk gets from the saffron, adding cardamom enhances the flavor of the milk. Each family has there own way of making polis. It can also be made using rava, we make it using maida / all purpose flour.

Paal poli can also be given a twist by adding ground 2 tablespoons of almond powder to the milk. This will make the milk more creamier. Its is preferred to use heavy milk which will help in condensing quickly.

Preperation time: 10 mins

Cooking time: 30 mins

Yields: 15 small sized pooris 

Ingredients:

Maida/All purpose flour – 1 cup

Salt – ¼ tsp for the flour

Heavy milk – 1 ltr

Sugar – 1/4 cup (can add more if required)

Cardamom Powder / essence- 1/2 tsp

Saffron –  5 to 7 strands

Ghee  – 1 tsp

Any vegetable Oil  – to fry the polis

Mixed nuts - 1/4 cup (almonds/ pitachois, cashews)

Method:

In a bowl add maida, salt some water and knead the dough at the end add ghee and rest the dough for ½ hour.

Now boil the milk with sugar and when the milk reduces to half add saffron strands, cardamom essence and set aside.

Heat oil in a heavy bottomed pan. Roll the dough into small papad shape and deep fry them in hot oil.

Do not allow the polis to change the colour. Drian the polis in a kitchen tissue and add to the milk mixture.

Garnish with blanched almonds, pista and serve the paal poli hot or cold.