Recipe- Bread Pav
- In a big deep bowl take 100 ml warm water.
- Add sugar and yeast, mix slowly, cover the bowl and leave for 10 mins.
- Meanwhile sift maida in another bowl.
- Check after 10 minutes the yeast will raise and bubbles should form.
- Now add 200 ml warm water, 100 ml oil or melted unsalted butter to that and mix well.
- Now add salt and half of maida.
- Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky dough.
- Then knead for further 10 minutes until the dough is smooth and elastic.
- Shape the dough like a ball and put in a greased big bowl.
- Cover loosely with a cling film making sure no air can go inside.
- Leave in a warm place or inside microwave (of course in a switch off mode) for around 1-2 hours.
- By then it should become double or triple in size.
- Take the dough and punch it a few times.
- Now grease your palm and make small sized balls out of the dough.
- Grease all dough balls and arrange next to each other in a greased deep baking tray.
- Cover with a cling film and keep it in a warm place for another half to one hour or until it becomes double in size.
- °C.
- When the dough balls looks double in size bake them at 200°C in a preheated oven for 20 minutes.
- °C.
- Once done apply melted butter over the pavs and cover with a plate until it cools down completely.
- When cold enough take it out from the baking tray and wrap in a plastic bag.
- Serve as part of Pav Bhaji, Vada Pav and many more.
Tips
- First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
- For better results sift the maida 2-3 times.
- So you may not need to use whole 500 gms of maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
- Knead the dough until you will feel bit lighter in weight.
- While making pavs you need to arrange the dough balls close to each other as you may want pavs to stick together.
- Use deep baking tray as the pav will expand nearly double in size.
- You may feel the pav crust hard after baking. But do not worry brush some butter and cover the pan completely, the steam inside the hot pavs will make it soft.
- You may store the pavs in a airtight plastic bag.
- Recipe- Chilled Dry Fruit Milk
Ingredients
Milk 1 liter
Sliced Almond 1 tbsp
Sliced Pistachio 1 tbsp
Saffron 1 pinch
Green Cardamom Powder 1 tsp
Crushed Black Pepper 0.5 tsp
Sugar 3 tbsp
Method
- Take milk in a heavy bottom or non stick pan.
- Let it boil on high flame.
- Once milk starts boiling turn the flame to low.
- Partially cover the pan and keep stirring at regular intervals.
- When milk is reduced to 3/4 add cgsliced almond and pistachio.
- Soak saffron in a tbsp of cold milk and add to the milk mix well.
- Add sugar and let it cook for further 15 minutes on low flame.
- Keep stirring and scrapping the side at regular intervals.
- When milk is reduced to half, switch off the flame and pour the milk in an airtight container.
- Cap the container when milk is at room temperature
- Serve chill.
Tips
Keep stirring and scrapping the side at regular intervals otherwise milk might burn.
Refrigerate only when milk is at room temperature.
Adjust sugar as per your taste.
“Be Vegetarian be Happy”
“Live and Let Live”
Recipe- Veggie Wheat Steamed Dumplings
VeggieWheat Steam Dumplings
Ingredients
For Dumplings
Grated Vegetables 1 cup
(Cabbage+Bottle Gourd/Lauki+Carrot)
Whole Wheat (Aata) 0.75 cup
Semolina (Suji) 3 tbsp
Gram Flour (Besan) 3 tbsp.
Turmeric Powder 1 tsp
Ginger 1 tsp (Finely Chopped)
Green Chilli 1 tsp (Finely Chopped)
Ajwain/ Carom seeds 0.5 tsp
Jeera 0.5 tsp
Hing 1 pinch
Red chili Powder 1 tsp
Salt 1 tsp (or according to taste)
Edible Soda 0.5 tsp
Oil 1 tbsp.
For tempering
Oil 1 tbsp.
Mustard Seeds 2 tsp
Sesame Seeds 2 tsp
Method
- Take all grated vegetables in a deep bowl.
- Add sieved Aata, Suji and Besan, mix well by rubbing your hands.
- In a small bowl mix well turmeric powder, ajwain, jeera, hing, red chilli powder, salt and soda powder.
- Add this to dough with ginger, green chilli, and oil.
- Mix well and make a paste like dough.
- (you might not need to add water as vegetables has sufficient water naturally, but you may add sufficient water if you feel the dough dry)
- Now pour sufficient water in a steamer and let it heat.
- Make small sized balls out of the dough and arrange on the greased plate.
- Now steam these for 20 minutes
- Check if dumplings are cooked with the help of knife or toothpick.If knife does not have batter traces, it means dumplings are ready.
- Keep aside and let it cool completely.
- When cool cut each dumpling into four piece and keep aside.
Now when you want to serve
- Take 1 tbsp oil in a non stick pan and heat on medium flame.
- When oil is hot enough add mustard seeds and let it cracker.
- Now add sesame seed and fry until golden brown in color.
- Now add dumplings and toss on high flame until change in color.
- Cover the pan and switch off the flame.
- Open in 5 minutes and serve hot with green chutney or tamarind chutney.
Tips
Jains or others who don’t eat root vegetables, can cook this recipe without carrot and ginger.
You can use vegetables as per your choice.
Sometimes i use only 1 cup of grated lauki.
For better taste fry it just before serving.
While arranging for straming make sure to leave enough gap as they might double in size.
You can sprinkle some chopped coriander leaves while serving.
Make sure to adjust chilli if you are serving to kids.
You may also use it as a curry while dipped this dumplings in any gravy and enjoy.
Recipe- Khandvi
Ingredients
For Khandvi
Besan (Gram Flour) 1 small cup
Curd (Thick Consistency) 1.25 small cup
Water 2.5 small cups
Turmeric Powder 1 tsp
Salt 1 tsp (or as per taste)
Lemon Juice 1 tsp
Ginger Paste 2 tsp
Green Chilli Paste 1 tsp (optional)
For Tempering
Oil 1 tbsp
Mustard Seeds 2 tsp
Green Chilli 2 nos (silted)
Lemon Juice 1 tbsp
Sugar 1 tsp
Water 3 tbsp
Grated Fresh Coconut 1 tbsp
Method
- Take curd in a deep bowl and beat well.
- Add sieved besan and mix well.
- Add turmeric powder, salt, lemon juice and ginger chill paste mix well.
- Add water and mix to a batter (make sure no lumps are formed).
- Take 3-4 plates and grease with oil. Keep aside.
- Take a heavy bottom or a non stick pan and heat on high flame.
- Add this batter and keep stirring on high flame until a boil.
- Reduce the flame to low and keep stirring for another 5-6 minutes.
- The batter will looks more shiny and thick.
- Switch off the flame and spread this batter on greased plates in a thin layer.
- This will set and dry in another 5 minutes.
- Cut in to 2 inch wide and around 4-5 inch long strips with the help of a sharp knife.
- Roll them tightly and place in a serving tray. Keep aside.
- Now heat oil in a small pan on high flame.
- When oil is hot enough add mustard seeds and let it cracker.
- When done add green chilli and fry.
- Now add water, lemon juice and sugar and let it boil.
- Pour over the khandvi pieces and garnish with coconut.
- Refrigerate for 1-2 hours.
- Serve chill with tamarind chutney.
Tips
Be careful as the mixture is hot, when you are spreading on the plates.
Spread in thin layers.
Do not over cook the mixture, it will be difficult to spread in a thin layer.
Recipe- Rava Kheer
Ingredients (2 nos)
Suji 4 tbsp
Ghee 2 tsp
Sugar 4 tsp cup
Milk 4 cups
Chopped Almond 2 tsp
Chopped Pistachio 2 tsp
Raisins 2 tsp
Saffron 1 pinch
Method
- Heat ghee in a pan on medium flame.
- When ghee is hot enough add suji.
- Keep stirring Suji and fry untill golden brown.
- Remove from flame, add milk and sugar.
- Put the pan on medium flame and add saffron and nuts.
- When milk starts boiling switch the flame to low.
- Cover the pan and leave on low flame for 1-2 minutes.
- Switch off the flame and garnish with nuts.
- Serve hot.
Tips
Make it just before you need to serve. as it may set if you leave it for long.
Add nuts of your choice.
“Be Vegetarian Be Happy”
“Live and Let Live”
Recipe- Vegetable Cheela
Ingredients (4 nos)
Suji/ Semolina 1 cup
Curd 2 tbsp
Crushed black pepper 1 tsp
Salt 1 tsp or according to taste
Chopper onion 1 medium
Chopper tomato 1 medium
Chopper capsicum 1 medium
Chopped potato 1 small
Chopped paneer 2 tbsp
Ghee/ Oil to fry
Method
- Take suji in a deep bowl add curd and salt and mix well.
- Add sufficient water to make a medium thick paste.
- Cover and keep aside for 1-2 hours.
- Add chopped vegetables, black pepper and pinch of salt mix well.
- Heat non stick tawa on a medium flame.
- Apply 1 tsp ghee or oil on the tawa and wipe with a clean cloth.
- Pour some mixture (around 3-4 tbsp) over the tawa and spread in a round shape.
- Apply ghee or oil on the sides and cover with a lid. Turn the flame to low.
- Check in 2-3 minutes if upper side of cheela is cooked turn carefully and let this side also cook.
- Flip again if needed, when looks crispy on both sides serve hot with ketchup.
Tips
You can use yellow or red capsicum as well to make the dish more colorful.
You can use your choice of vegetables.
according to your child taste and tolerance.