Eggless Laadi Pav Buns Recipe - Feather Soft  

INGREDIENTS:-

• Plain Flour / Maida - 2 Cups / 250 Gms
• Milk - ¾ Cup + 1½ Tbsp / 190 Ml
• Salt - 1 Tsp / 5 gms
• Butter - 4 Tsp / 20 gms
• Milk Powder - 1½ Tbsp / 15 Gms
• Instant Yeast - 2 Tsp / 8 gms
• Sugar - 1 Tbsp / 15 gms
• Milk & Butter - For Brushing
• Maida/Flour - for dusting
• Oil - for greasing

METHOD:-

1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that's when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
5. DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.
6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
9. Take a 8" square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
10. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
11. Preheat your oven to 200C for 10 minutes.
12. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
13. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
14. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!       

CHAWAL KI KHEER or RICE KHEER

SERVES - 3-4 

PREP TIME - 20 MIN

COOK TIME - 40 MIN

INGREDIENTS :

• 1 litre full fat organic milk
• ¼ cup basmati rice
• 5 to 6 tbsp sugar or as required
• 6 green cardamoms/hari elaichi, powdered
• A pinch of saffron/kesar
• 15-20 almonds/badam, blanched and sliced
• 12-15 cashews/kaju
• 1 Tbsp golden raisins

METHOD:

1. Rinse the rice till the water runs clears of the starch.
2. Soak the rice in enough water for 30 minutes.
3. Heat milk and let it come to a boil.
4. Meanwhile drain the rice and keep aside.
5. Reduce the flame and add the rice.
6. Stir and simmer the milk and let the rice grains cook.
7. The whole process of cooking the rice in the milk takes about approx 35-37 minutes on a low flame.
8. You want the rice to really cook well and the kheer also thickened somewhat.
9. After the rice is added, add the sugar.
10. Stir and continue to stir often so that lumps are not formed.
11. Scrape the sides of the pan and add this dried milk into the pan.
12. Meanwhile in a microwave/gas safe bowl take the almonds and cover it with water.
13. Microwave/ gas on high for 2-3 minutes.
14. Let the almonds cool and then peel them.
15. Slice them along with the cashews. rinse the raisins and keep aside.
16. Take the cardamoms in a mortar-pestle and then powder them finely.
17. Remove the peels and keep the powdered cardamom aside.
18. When the rice is almost ¾th done, add the almonds, cashews,cardamom powder and saffron.
19. Cook further till the rice grains are completely cooked.
20. The kheer would also thicken by then.
21. Remember to keep on scraping the sides and adding the dried milk from the sides in the simmering kheer.
22. Switch off the flame and add the raisins. stir.
23. You can serve the rice kheer, hot or warm. or pour in serving bowls and refrigerate.
24. This rice kheer stays good for 1-2 days in the refrigerator.

Jeera Rice / Indian cumin rice

Servers - 3 to 4

Prep Time - 15 min

Cook Time - 20 min

Ingredients:

• 1.5 cups basmati rice.(american measuring cup used, 1 cup = 250 ml)
• 2 tsp cumin/jeera
• 1 inch cinnamon/dalchini
• 1 black cardamom/badi elaichi
• 2 green cardamom/choti elaichi
• 1 bay leaf/tej patta
• 5-6 black peppercorns/kalimirch
• 3 cups water
• 2 tbsp oil or ghee
• some coriander leaves for garnishing 
• salt as required

METHOD:

1. soak the basmati rice in water for 30-40 minutes.
2. drain the rice and keep aside.
3. heat a pan.
4. add oil or ghee.
5. on a low or medium flame when the oil becomes hot, add the cumin and all the whole spices mentioned above.
6. let the cumin get browned and the oil fragrant from the spices.
7. add the soaked rice.
8. stir and saute for 1-2 minutes.
9. add salt and water.
10. cover and cook the rice is cooked.
11. the rice should get cooked but not mushy or pasty.
12. keep checking in between whilst the rice is cooking.
13. when the jeera rice is done, fluff the rice and serve jeera rice hot.
14. garnish jeera rice with some coriander leaves before serving.

Notes:

few tips for jeera rice recipe:

1. you can also make the jeera rice in the pressure cooker. then add 2 and ¼ cups water.
2. to add some color, add a pinch of turmeric or a pinch of saffron to the rice.
3. this jeera rice recipe can be double or tripled.
4. if using onions, then slice them. brown/caramelize the onions first before adding them to the soaked rice. the rice gets a nice light brown color due to the browning of the onions.

Home Style Dal / Dal Tadka

Servers - 3 to 4

Prep Time - 20 min

Cook Time - 15 min

Ingredients: 

Main ingredients:

• 1 cup arhar or tuvar dal/pigeon pea lentils
• 2.5 cups water for pressure cooking the lentils
• 2 medium tomatoes, chopped
• ¼ tsp turmeric powder
• salt as required

For tempering:

• ½ tsp mustard seeds
• ½ cumin seeds
• a pinch of asafeotida (optional)
• 2-3 garlic cloves, crushed or finely chopped (optional)
• 1 green chili, slit
• 10-12 curry leaves
• 1 tbsp chopped coriander leaves for garnish
• 1.5 tbsp ghee or 2 tbsp oil

METHOD :

1. rinse the lentils well in water.
2. pressure cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium to high flame.
3. when the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon.
4. add 1 cup water plus salt.
5. keep to simmer on low flame till you get the desired consistency, which is neither thick nor thin.
6. switch off and keep covered.
7. heat oil or ghee in a pan.
8. pop the mustard seeds first.
9. then add the cumin and crackle them.
10. add the asafoetida, curry leaves, garlic and green chilies.
11. fry till the garlic gets light browned and the curry leaves become crisp.
12. pour the whole tempering in the dal.
13. cover and let the tempering flavors infuse with the dal for about 5-6 minutes.
14. Garnish Dal with coriander leaves.
15. serve hot dal with steamed rice/ jeera rice.

GERMAN  PANCAKE - Dutch baby

servers - 4 - 5.

Prep time -15 min

cook time - 20 -25 min

Ingredient:

1/2 cup butter
6 large eggs
1 and 1/2 cups milk
1 and 1/2 cups all-purpose flour
for the lemon syrup:
juice of two lemons
powdered sugar

METHOD:

• Place butter in a cast iron skillet or glass pie plate and set in a preheated 425 degree oven. In a large mixing bowl, lightly beat eggs with a wire whisk. Add milk and flour. Mix with a wire whisk until large clumps disappear and the batter is fairly smooth. Don’t over-mix or your Dutch Baby will be tough.
• Carefully remove pan from oven and pour batter into the hot, melted butter. Return pan to oven and bake until well browned and puffed on the edges, 20 to 25 minutes, depending on pan size. Cut into wedges and serve with the lemon syrup! Fresh berries are a wonderful addition to this romantic breakfast dish.
• To make the syrup ~ juice the lemons, discard seeds and add powdered sugar, a Tablespoon at a time until the syrup tastes sweet enough to you. Mix with a wire whisk.

TWIX BAR BROWNIES

serves: 2 to 3 dozen brownies
Prep Time: 30 min
Cook Time: 35 min

Ingredients:

1 pound unsalted butter
16 ounces semisweet chocolate chips
6 ounces unsweetened chocolate, chopped
2 Tablespoons instant espresso powder
7 large eggs
2 Tablespoons vanilla extract
2 1/4 cups granulated white sugar
1 1/4 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
12 ounces Twix candy bars, chopped
1 full-sized Twix candy bar, sliced thinly

Method:

1. Preheat oven to 350°F. Butter and flour 12×18x1-inch (half-sheet) pan. Line with foil or parchment that hangs over the sides for ease in getting them out (butter the foil/parchment).

2. In a heatproof, medium-bowl set over a saucepan of simmering water, heat butter, and chocolates until melted and smooth; cool slightly.

3. In a large bowl, whisk together the eggs, espresso powder, vanilla and sugar. Stir the egg mixture into the slightly cooled chocolate mixture. Cool to room temperature.

4. In a medium bowl, sift together flour, baking powder, and salt; add to batter. Stir 12 ounces chopped Twix bars into chocolate mixture. Then pour into prepared baking pan and smooth top with a rubber spatula. Place slices of the full-size Twix Bar onto the top of the brownie batter.

5. Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean with a few crumbs attached; do not overbake! Let cool completely, then cover tightly and chill overnight. Chilled brownies are easier to cut.

ROASTED VEGETABLES

Serves 5 to 6

Prep time-15 min

cook time-30-35 min

Ingredients:

VEGETABLES

*1 medium eggplant with skin, cubed (3/4 inch cubes) *Note: cut up eggplant first so you can salt it and let it sweat while you cut up the other vegetables. See instructions below.

2 tablespoons salt (for sweating the eggplant)
5 Yukon gold potatoes, peeled and cubed (1-inch cubes)
4 carrots, peeled and sliced in half lengthwise, then crosswise into 1-inch pieces
1 small head cauliflower separated into florets.
6 tablespoons olive oil (to toss with vegetables)
2 teaspoons salt (for roasting the vegetables)
2 cups frozen peas, defrosted

SPICES
3 tablespoons olive oil (for sautéing the spices)
2 teaspoons mustard seeds (black or yellow)
2 teaspoons crushed red pepper flakes
1½ teaspoons ground fenugreek
1 teaspoons ground cumin
½ cup water
1 teaspoon sugar
2 teaspoons salt

Method:

• Preheat oven to 400ºF
• *Lay eggplant cubes in a single layer on paper towels. 
• Sprinkle and toss with two tablespoons of salt and let them sweat 
• for 15 minutes or so, while you prepare the rest of the vegetables.
• In a large bowl toss cubed potatoes and cut up carrots with 3 
• tablespoons olive oil and 1 teaspoon of salt, and lay them out on a 
• baking tray in a single layer.
• Put eggplant cubes in a colander and rinse off all the salt. 
• Pat dry. Put them in the large bowl with the cauliflower. 
• Add 3 tablespoons olive oil and 1 teaspoon of salt. 
• Toss well and spread eggplant and cauliflower onto a sheet pan in 
• a single layer. 
• Roast vegetables in top and bottom shelves of preheated oven for 25-35 minutes.
•  (potatoes should be cooked through and lightly browned) After 15 
• minutes flip veggies with a spatula and switch the position of the 
• trays in the oven to insure even browning. 
• Remove trays from the oven and set aside.
• In a large pot or dutch oven heat 3 tablespoons olive oil over 
• medium heat.
• Add mustard seeds and cook, stirring until you hear the seeds 
• start to pop. 
• Add the red pepper flakes, fenugreek, and cumin, and cook, 
• stirring, for 30 seconds. 
• Toss in all of the roasted vegetables, the peas, ½ cup of water, the 
• sugar and the salt. 
• Cook, tossing everything gently to combine and heat, for 2 -3 
• minutes. 
• Lower heat to medium low, cover and cook for 5 minutes, stirring 
• once or twice. 
• Remove from heat. 
• Serve and enjoy!

Quick Potato Patties /Aloo Tikki Recipe

servers -8 to 10.

prep time -15 min.

cook time - 10 min.

Ingredients:

2 medium potatoes, grated

A bunch of fresh coriander leaves, chopped

1 tsp jeera / jeerakam

2 green chillies, chopped

1 generous pinch asafoetida / hing / perungayam

1/2 tsp red chilli powder

1 to 2 tbsp besan / bengal gram powder / kadala mavu

Salt to taste

Method:

• Grate the potatoes and add the other ingredients in. 
• Mix welll. 
• Make into flat patty shapes on palm of hand and shallow fry in a 
• wide pan until golden brown on both sides.
• Serve the tikkis with ketchup.
• Tastes best when really hungry!

Almond, Date & Coconut Cookies

Servers- 4 to 6
Prep Time-10 min
Cook Time- 12 to 15 min


Ingredients:

• 2 cups Almond Flour

• 1 cup Oats

• 1 teaspoon Baking Powder

• 1 teaspoon Desiccated Coconut

• ½ cups Medjool Dates

• 1-½ teaspoon Fresh Ginger, Minced

• 1 teaspoon Ginger Powder

• ½ cups Coconut Oil

• 2 Tablespoons Maple Syrup

• 2 Tablespoons Almond Milk

METHOD:

1. Preheat oven to 180 C or 356 F.
2. Into a large mixing bowl, add almond flour, oats, baking powder and desiccated coconut. Stir to mix everything together.
3. Remove the pits from the dates and chop into smaller pieces.
4. Add dates into the dry ingredients and mix until well combined. If the dates clump together, use your fingers or a fork to break them up so they are evenly distributed throughout the mixture.
5. Add fresh ginger and ginger powder to the mixture and stir to combine.
6. Add coconut oil, maple syrup and almond milk and mix until well combined.
7. Form mixture into your preferred cookie sized balls and then flatten down with a fork or the back of a spoon.
8. Place cookies on a tray lined with baking paper, leaving an inch or so between each, and bake for 12 minutes or until slightly golden on top. Remove from oven and allow to cool.
9. Store at room temperature.

MUTTON BADAMI KORMA

Serves 6 to 8

Prep time - 20 min 

Cooking time -30 min

Ingredients :

• Mutton with bone 1 kg ( cut in 8 pieces) 
• Brown onion 1/2 cup 
• Poppy seeds 1 tbsp ( khashkash ) 
• Desiccated coconut 2 tbsp
• Blanched Almonds 10
• Oil 1 cup
• Mixed whole spices 1 tbsp heaped 
• Yogurt 1 1/2 cup
• Ginger garlic paste 1 tbsp
• Salt 1 -1/2 tsp
• Chili powder 3 tsp
• Coriander powder 1 -1/2 tsp ( Dhaniya powder ) 
• Nutmeg 1/2 tsp. ( jaifal ) 
• Mace 1/2 tsp. ( jawetri ) 
• Green cardamom powder 1/2 tsp. (elachi ) 
• Allspice powder 1/2 tsp. ( garam masala powder ) 
• Blanched almond 1 tbsp for decoration 

Method:

• First half boil mutton with 2 cup water .
• Heat pan add oil .
• Add whole spice powder 
• Add ginger garlic paste 
• Add boiled half done mutton n fry for 3 to 5 mins .
• Now add spices . 
• Add salt ,red chilli powder ,coriander powder .
• Mix well n cook for 5 min 
• In a bowl add poppy seeds, desiccated coconut and blanched almond .
• grind it in electric mixer . 
• Make the smooth paste .keep aside 
• Brown onion : Fry onion 2 medium thinly sliced onion . 
• Take out spread on kitchen towel . 
• Allow it too cool n till get crispy .
• Then crushed with hands . 
• In a separate bowl add yogurt.(Beat with fork ) 
• Add crushed fry onion ,mace ,nutmeg,ready paste
• (poppy seed,desiccated coconut,Blanched almonds).
• Stir it n mix well .
• Cook on low stove for 3 to 5 mins 
• Add 1/2 cup water cover and let it cook for 10 minutes.
• Till mutton get tender n oil comes up .
• Close stove 
• At last all spice powder and kewra .
• Then garnish with blanched fry almonds n green coriander .