Pav Buns (whole wheat)

Pav Buns (whole wheat)

Hello Everyone!

Homemade Pav buns are soft, tasty, healthy when prepared with 100% whole wheat flour. Today I am sharing a healthy version of whole wheat pav buns with zero sugar. These buns can be stored in refrigerator for couple of days and in freezer for about 7-8 days. You need to cling wrap the buns before putting  into the freezer.

Ingredients:

Whole wheat flour - 2 cups

Instant active dry yeast - 1/2 tsp

Jaggery syrup - 2 tsp

Milk - 1/4 cup 

Butter - 2 tsp

Oil - 1 tablespoon

Salt - 1/2 tsp

Water - 1/2 cup / as required to knead

* Butter and milk we need to brush the pav buns

1.5 tsp each.(extra)

Method:

# In a bowl mix whole wheat flour, jaggery syrup, yeast, salt and mix well.

# Warm the milk add butter.

# Make a well in the flour...pour the milk, butter mixture. Start mixing... sprinkle water and start kneading. It will be slightly sticky but after kneading for 8-10 minutes it will be a soft dough. As this is a whole wheat flour you may require little extra water while kneading.

# Keep th dough in well greased bowl and apply some more oil to the dough. Cover well and allow the dough to proof. (until it double in size)

# Grease the baking tin with oil or butter.

# For me it took 45-50 minutes to proof. Punch the dough and again knead for 1 minute.

# Make tight balls of the dough and arrange in the baking tin. Leave some space while you arrange pav buns as they need space to expand. Cover and again keep it for 2nd proofing for 20 minutes.

# Preheat your microwave convection mode @ 180'c.

# After 20 minutes check the pav buns...it will double in size... apply milk wash.

# Bake pav buns @ 180'c for 25 minutes.

Once done you can see a golden crust on top of the buns. Apply butter and cover the buns with wet cloth. After 1/2 hr demould the buns and allow them to cool.

Try these pav buns and provide your comments.

Thank you!

Masala Vadai / Masala Vadas

Masala Vadai / Masala Vadas

Masala Vadas are South Indian Special tea-time snacks which are generally deep fried and served with tea/ coffee. Today I'm sharing an Airfried version.

Ingredients:

Channa Dhal - 1 cup

Onion - 1 medium size

Fennel seeds - 1 tsp

Asafatedia - 1 tsp

Ginger - 1 inch

Red chillies - 2 nos

Green chillies - 1 no

Oil - just to brush

Salt - to taste

Chopped curry leaves and coriander leaves.

Method:

# Soak channa dhal for 1 hr. Drain the water.

# In a mixer jar add fennel seeds, red chilli, green chilli, ginger and grind without adding water. Add channa dhal in the mixer jar and grind. (no need to add water) 

# In a bowl add grinded channa dhal, chopped onion, curry leaves, coriander leaves, asafatedia and salt and mix well.

# Preheat your Airfrier for 5 min @ 200'c.

# Take marble size balls from the grinded mixture and slightly press to give shape of the Vadas.

# Arrange them in Airfrier and fry @200'c for 15 min. Inbetween brush oil and turn the Vadas.

Total time taken to fry these Vadas are 20 minutes. When you fry the second batch of Vadas it will take 15-17 minutes.

These Vadas will not stick to the Airfrier basket.

Serve them with chutney or ketchup.

Do try and provide your comments.

Thank you!

Mug Pasta

Mug Pasta

Simple and easy way to cook pasta in microwave. Even kids can try this recipe and enjoy their snack or evening tiffin. 

Ingredients:

Elbow pasta - 1/4 cup

Cheese - 1 tablespoon

Milk - 2 tablespoons

Whole wheat flour - 1 tsp

Chopped celery - 1 tsp

Mixed herbs - 1/4 tsp

Salt - a pinch

Method:

# In a mug take pasta add 1/4 cup of water and microwave for 20 seconds. (stir in every 10 seconds)

# Sprinkle wheat flour, milk and pinch of salt and microwave for another 20 seconds. (stir in every 10 seconds)

# Add cheese, chopped celery, mixed herbs and microwave for 10 seconds.

# Stir and microwave for another 10 seconds. 

Enjoy Mug Pasta  in just 1 minute.

Do try and provide your comments.

Thank U!

Coconut Cake

Coconut Cake

I always like simple cakes to bake. Coconut cake is soft, moist, healthy cake perfect for tea-time. 

I'm using fresh grated coconut but desiccated coconut can also be used. This is an eggless, whole wheat flour, jaggery cake. Simple and easy recipe perfect for lockdown extension.

Ingredients:

Whole wheat flour / atta - 3/4 cup

Jaggery (powder) - 3/4 cup

Grated coconut - 1/2 cup

Unsalted butter - 1/4 cup

Curd - 1/4 cup

Milk - 1/2 cup

Baking powder - 1 tsp

Salt - a pinch

Vanilla essence - few drops

Method:

# Grease your baking tin with oil /butter. Dust some flour. 

#Preheat microwave convection mode @160'c.

# Sieve whole wheat flour, baking powder, salt (3-4 times). Dry ingredients.

# Melt butter add jaggery powder, curd, milk, grated coconut, vanilla essence and mix well. (wet ingredients)

# Mix dry ingredients with wet ingredients in small batches. Always use cut and fold method.

Batter should be thick and dropping consistency.

# Pour the batter in cake tin. 

# Bake @ 160'c for 35-40 minutes.

# Check by inserting knife. If it comes out clean.(baked perfectly)

# After 5-10 minutes loosen the baking tin and unmold the cake. Put it on a wire rack. Allow it to cool down.

# Slice your cake and enjoy for tea-time.

*Airfried version - preheat@160'c for 5 minutes. Bake at same temperature for 20-25 minutes.

*Pressure cooker - add sand or salt. Place a ring mould close your cooker without gasket and whistle... preheat on medium flame for 15-20 minutes. Place the baking tin on the ring mould... close your cooker without gasket and whistle and bake on medium flame for 50-55 minutes.

*Kadai - add salt or sand keep the ring mould cover with a lid and preheat on medium flame for 15-20 minutes. Keep your baking tin on ring mould cover kadai with a lid and bake on a medium flame for 50-55 minutes.

Please do try and provide your comments.

Thank U!

Thengai Podi / Coconut Podi

Thengai Podi / Coconut Podi

Thengai Podi is coconut podi/ coconut chutney powder served with idli and dosa. This podi can be tossed with any curry which gives a nice spiced coconut flavour. This can be stored for 10-15 days in room temperature and if you wish to store for couple of months then store in freezer.

Ingredients:

Grated fresh coconut - 1 cup

Urud dal - 2 tablespoons

Hing/ Asafatedia - 1.5 tsp

Red chillies - 50 gems

Salt - 2 tsp / according to taste

Refined oil - 1 tsp

Method:

# Heat a pan add 1/2 tsp of oil, roast the red chillies on medium flame (for 5-7 minutes) until it changes its colour.

# On the same pan add remaining oil add urud dal and roast until it changes its colour. Add salt and asafatedia. (remove on a plate)

# Roast the grated coconut on medium flame. (until it changes its colour)

# Let the ingredients cool down then make a powder.

Store this Thengai/ coconut chutney podi in an airtight container. 

Please do try and provide your comments.

Thank You!

Homemade Granola

Homemade Granola

Simple and easy way to prepare Homemade Granola. We can use coconut oil but as this is a lockdown period so I switched to refined oil.

Ingredients:

Oats - 200 gms

Honey - 2 tablespoons

Refined oil - 2 tablespoons

Chopped Almonds - 15 nos

Melon seeds - 1 tablespoon

Black raisins - 1 tablespoon

Blue berries & cranberries - 1 tablespoon

Vanilla essence - few drops

Method:

# Dry roast oats. ( without changing colour)

# Mix honey, oil & vanilla essence together.

# Make sure honey & oil is mixed well...add roasted oats, berries, raisins, melon seeds & almonds.

# Preheat microwave convention oven @ 160'c.

# Grease baking tin with oil and pour the mixture.

# Bake @ 160'c for 20-25 minutes.

# Stir in every 5 minutes.

* In every 5 minutes you can see the change in the colour of granola.

Homemade Granola is ready. Allow it to cool, store in an airtight container.

Do try and provide your comments.

Thank you!

Instant Cut Mango Pickle

Instant Cut Mango Pickle

Hello Everyone!

Today I'm going to share 'Manga Thundam' / 'Manga Curry' which is cut mango pickle (South Indian style). This is simply and easy to prepare and can be served/ consumed immediately. 

Ingredients:

Medium size raw mango - 1 no

Red chilli powder - 1.5 tablespoons

Asafatedia - 1 tsp

Fenugreek / Methi powder - 1 tsp

Salt - 2 tablespoons

Gingerly oil - 1 tablespoon

Mustard seeds / Rai - 1.5 tsp

Method:

# Wash and cut  mango in small pieces.

# Add salt, fenugreek powder, red chilli powder, asafatedia and mix well.

# Heat a pan add oil, mustard seeds...let it crackle well add to the cut mangoes mixture and mix well.

* Store in refrigerator for 1 month.

Serve with curd rice or any variety bath.

Do try and provide your comments.

Thank U!