Eggless Ladi Pav Buns Recipe - Feather Soft /Dinner

Rolls| Eggless Baking

Ingredients
Plain Flour / Maida - 2 Cups / 250 Gms
Milk - Cup + 1 Tbsp / 190 Ml
Salt - 1 Tsp / 5 gms
Butter - 4 Tsp / 20 gms
Milk Powder - 1 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
Instructions
Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
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.
Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of
dough to dough that is 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.
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.
After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45
mins to one hour.
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.
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.
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.
Now cover the tin with damp cloth and keep aside for another 40-45 mins.
Preheat your oven to 200C for 10 minutes.
Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
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.
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!

Version 2
Ingredients
Milk - 100ml
Yeast - 1 Tsp
Sugar - Tbsp
Maida / Plain Flour - 125g / 1 Cup
Salt - Tsp
Milk Powder - 1 Tbsp / 9gms
Butter - 10 gms / 2 tsps
Milk & Butter - For Brushing
Salt - 2 Cups for Baking

Instructions
To the warm milk, add the sugar and the yeast. Stir and keep aside to proof for 10
mins.
In your working platform, place the flour, salt and the milk powder. Mix and make a
well in center.
Add the proofed yeast mixture, which would have been frothy so far. Get your hands
in and form this into a soft-pasty kind of dough. If the mixture does not turn out to
be soft and pasty-sticky consistency, add more milk to it and make it sticky and soft.
Add in the butter and start kneading it. Knead this by pushing the dough with heel
of your palm.. This is going to be very sticky and kind of paste like, but this is how it
is supposed to be. Just keep kneading and scraping once in a while for 15 minutes.
After about 15 mins of kneading, this will come together and would be more like a
dough than a sticky pasty mass.
Place this into a bowl with a lil bit of oil, coat the dough and the bowl with the oil,
cover with a damp cloth and let it proof for 1 hour or until doubled in a warm spot.
Once doubled in volume, punch and take the dough out, sprinkle a bit of flour and
knead for a minute.
Divide the dough into 6 equal portions. My dough weighed 245 grams. And I
portioned about 40gms each.
Smoothen out each portion by rolling them between your palm and fingers. Place
the shaped portions in a 6" square cake tin. You can make in a round one as well.
Cover the cake tin with a cloth and let the pavs proof for another hour or until well
risen.
For Baking without Oven, I recommend to use a large Pressure Cooker. Remove the
Rubber Gasket and Whistle.
Add 2 cups of salt, a wire stand and a perforated plate. Cover and heat in Medium-
High Flame. Quite on the higher side. Preheat for 10 minutes
Once the pavs are well risen, and are parallel or above to the tin's height. Brush
them with milk.
Using a tong, place the tin inside the cooker and quickly close the lid/cover. Bake
these for 15-18 minutes in Medium-High Flame. (Read Notes)
Take them out once they're baked well.. Brush the tops with butter. Now take a
damp cloth and cover the tin for a minimum of 30 minutes. (Read Notes)
Using a knife, loosen the sides and carefully take the pavs out..
Pavs are ready.. Freshness to vouch for - smells, looks, and tastes heavenly! Enjoy!
Cheesy Garlic Bread Sticks / Cheese and Corn Stuffed
Garlic Bread Sticks
Ingredients
For Dough - Plain Flour - 1 Cup
Instant Yeast - Tsp
Sugar - 1 Tsp
Garlic Cloves - 8-10 {Chopped Fine/Minced}
Garlic Powder - Tsp
Onion Powder - Tsp
Salt - To Taste
Oil - 2 Tbsp
Oregano - Tsp
Basil - Tsp
Thyme - Tsp
Chili Flakes - Tsp

For Spice Mix

Salt - 1 Tsp, Black Pepper - Tsp, Oregano - 2 Tsp, Garlic Powder - 1 Tsp, Onion Powder -
Tsp, Basil - Tsp
Rosemary - Tsp, Thyme - Tsp, Red Chili Flakes - 1 Tsp, Kashmiri Red Chili Powder - 2
Tsp, Amchoor Powder - Tsp, Sugar - Tsp (Optional)

For making the breadsticks

Corn Meal - To Dust, Mayonnaise - 2 Tbsp, Grated Cheddar Cheese - About Cup, Sweet
Corn Kernels - 3-4 Tbsp
Jalapenos - 2 Tbsp {Small chunks}, Grated Mozzarella Cheese - Little more than Cup,
Spice Mix - As Required,
Butter - To Grease, Oregano - Tsp

Instructions
For the dough : add the yeast and sugar to cup water and keep aside for 10 mins.
In a mixing bowl, add all the rest ingredients and mix well add the yeast and water mix and
make dough if needed add more warm water. Knead the dough for 5-6 mins.
Place the dough in a greased bowl and cover with a damp towel/cling warp and let it prove
for a hour or until its doubled.
For Spice Mix - Add all the ingredients in a mortar-pestle and pestle it down until well
combined and grounded for about 10-12 mins.
For making the breadsticks - After the dough has proved, take it out and place it in a corn
meal dusted surface and knead for a minute or two. Roll the dough out to 26cm diameter in
a corn meal dusted surface.
Spread mayonnaise in one side of the dough (in a semi circle way), get some cheddar
cheese in, followed by sweet corn kernels, jalapenos, a little of spice mix and mozzarella
cheese. Apply water in the edges and fold over. Press down the edges. Something like a
calzone it is so far. Transfer this to a tawa/pizza tray which is very well greased with butter.
Make slits in the bread at 1 inch difference to make the slits but just make slowly and dont
go to the bottom. Take butter and grease the bread with it. Sprinkle the spice mix over and
a little of oregano.
If you like more of bread structure, let it rest for 25-30 mins before baking. Otherwise bake
it right away at 200 C in a preheated oven for 20-25 mins or until its well baked.
Give your temptations a wait of 10 mins before slicing.. Slice and serve..
Notes
I usually add the spice mix in the dough instead of adding the oregano, basil, thyme, chili
flakes. Works both ways and taste awesome both ways.

Atta Pizza Recipe / Wheat Crust Healthy Pizza | Made

without oven, Eggless Baking Without Oven
Ingredients
Wheat Flour - 1 Cup
Warm Water - Cup
Olive Oil - 2 Tbsp
Mixed Herbs - 1 Tbsp
Sugar - Tsp
Salt - To Taste
Yeast - Tbsp
Onions - Cup {Chopped}
Bell Peppers - Cup {Chopped}
Corn - Cup {Blanched}
Pizza Sauce - 3 Tbsp
Cheese - Cup
Olive OIl - 1 Tbsp
Salt n Herbs - Your Preference!
Instructions
In a bowl add the warm water, sugar and yeast. Mix well and keep aside for 10 minutes.
Add the atta, salt, herbs in a bowl or a kneading plate and mix well. Pour in the yeast mix
and knead to a sticky soft dough, if required add more warm water.
Transfer to a oil greased bowl and cover with a damp cloth and keep aside in a warm place
for about an hour.
After one hour, heat a gas tandoor/cooker in med-high flame or a oven at 250 C for 10
minutes.
Dust you hands with atta and knead the dough out for a minute. Then roll it dusting atta in
between to prevent sticking as thin or as thick as you prefer. I roll it to 26 cm diameter.
In a pizza pan or any bakeable tawa add one tbsp oil and then place the rolled pizza dough
and adjust the shape if needed to.
Place the tawa in the tandoor and bake the base for 2 minutes. Wheat crust pizzas have a
tendency to have a raw after taste/smell if not cooked well.
Take the base out and spread the sauce, scatter the cheese, onions, capsicums, corn.
Season with salt and smear the edges with oil.
Transfer this to the tandoor and bake for 10 minutes in med-high flame.
Pizza is ready, rub the herbs and add those in as well, slice and enjoy!
Paneer Tikka Recipe (Indian Vegetarian recipes.com)
Ingredients Need For Making Amritsari
300 Grams Cottage Cheese/Paneer, Chopped In Cubes
4 Tablespoon Gram Flour/Besan
2 Tablespoon Curd
3-4 Tablespoon Oil
1 Onion, chopped (cubical Shape)
Capsicum, Chopped (Cubical Shape)
1 Tomato, Chopped (Cubical Shape)
1.5 Teaspoon Ginger Garlic Paste
2 Teaspoon Lemon Juice
Teaspoon Red Chili Powder/Kashmiri Red Chili Powder
1/3 Teaspoon Turmeric Powder/Haldi
1/3 Teaspoon Garam Masala
Tablespoon Chopped Mint Leaves
Salt As Per Taste
Chaat masala For Sprinkle

Instructions For Making Amritsari Paneer Tikka Recipe

Chop 300 grams paneer in cubical shape; also chop tomato capsicum, onion and
capsicum in big pieces. Take a Bowl and add 4 tablespoon gram flour/besan. Add 2
tablespoon curd and mix well, remove all lumps of besan Add all spices, red chili
powder, garam masala, turmeric powder, ginger garlic paste, lemon juice and salt
as per your taste. Now add chopped paneer cubes and chopped Vegetables. Toss
well all ingredients and cover the bowl, Consistancy of mixture will not so thick or
not so runny. Keep bowl at room temperature for 30 minutes for marinating. Heat 4
tablespoon oil in a pan, Use a good quality non stick pan or else paneer cubes will
stick to the pan. When oil gets hot, place marinated paneer cubes and veggies on
pan. Crisp your paneer and veggies from all sides. When they become crispy and
golden brown remove it on tissue paper, it will helps to absorb extra oil on paneer.
Sprinkle chaat masala and serve tasty and crispy amritsari paneer tikka with mint
chatni and red sauce.