Eggless Whole Wheat Flour Ladi Pav

Eggless whole wheat flour ladi pav step by step instructions:

Making pav is a simple routine affair. Previously I use to get intimidated even at the thought of baking bread but when I tried making bread for the first time I realized that it is not intimidating at all.
It is a very simple and eggless recipe. The only thing to be taken care of is that the dough rises nicely. If it doesn’t the pav won’t be soft and spongy. Hence make sure you use good quality yeast.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Whole Wheat Flour (gehun ka atta): 1 cup (140 gms)
All purpose flour (Maida): 4 tbsp (35 gms)
Baking soda: ¼ tsp
Sugar: 1 tbsp
Milk: ¾ cup (lukewarm) + 1 tbsp for brushing
Yeast: ½ tbsp.
Butter: 1 tbsp + 1 tbsp for brushing
Salt as per taste

Method:
1. In a small bowl mix milk and sugar.
2. Add yeast and stir well.

3. Keep the bowl covered in a warm place and let it rise. It will take around 10-12 minutes.

4. In a big bowl sieve together whole wheat flour, all-purpose flour, salt, and baking soda.

5. When the yeast mixture gets activated, add it to the flour and mix well.

6. Knead into a smooth dough.

7. Apply butter on the dough and continue to knead with the palms for around 10-12 minutes or until the dough has become soft and elastic.

8. Keep it covered in a warm place for about 2 hours and let it rise. You will see that the volume of the dough has almost doubled up.

9. Punch it and make 6 equal balls of it.

10. Grease a baking dish and keep the balls equidistant.
11. Cover the dish and again keep it in a warm place to rise for about an hour.
12. The balls must have risen.
13. Apply milk carefully on the top of the laadi pav and keep the baking dish in a preheated oven for 20 minutes at 200° C.

14. Take the baking dish out and let it rest for 2-3 minutes.
15. Demould them carefully.

16. Now apply butter on the pav and cool completely.

17. Serve warm with bhaji, etc.
18. Yummy “Eggless Whole Wheat Flour Ladi Pav” is ready!

Tips:
1. Apply butter when the pav is warm. Don’t let them cool before applying the butter.
2. If the yeast mixture has not risen then don’t use it as the yeast might have lost its rising properties and the pav won’t be soft and spongy.

See you soon with a new recipe till then Happy Cooking!!!

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Dhaniya Paratha

Dhaniya Paratha step by step instructions:

Dhaniya (fresh coriander leaves) paratha as the name indicates is made by kneading the flour along with fresh coriander leaves. It is very tasty and the parathas give a perfect taste of the coriander leaves.
It is perfect for any meal whether it be breakfast, lunch or dinner. Enjoy it with curd, pickles, papad etc.

Do try this recipe and share your feedback!

Let us start cooking!!!

Ingredients:
Coriander leaves (Hara dhania): 30 gms (finely chopped)
Whole wheat flour (gehun ka Atta): 1 cup (150 gms)
Water: ½ cup less 2 tbsp
Fennel seeds powder (saunf powder): 1 tbsp.
White Sesame seeds (Safed Til): 1 tbsp.
Cumin seeds: ½ tsp
Red chili powder: 1 tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Ghee: 1 tbsp + as required for making the parathas
Salt as per taste

Method:
1. In a big plate take atta. Add red chili powder, turmeric powder, coriander powder, salt, til, saunf powder, jeera, coriander leaves, and salt to it. Add 1 tbsp. of ghee to it.

2. Mix well.
3. Add water and knead into a firm dough.

4. Cover it and let it rest for half hour.
5. Make 5 equal balls from the dough.

6. Take one ball of dough and dust it with dry flour and roll into a small circle.

7. Apply ghee and then fold it three times. First a semi circle and then a triangle.

8. Again dust with dry flour and roll into a big circle.

9. Heat tawa. Apply ghee all over it.
10. Keep the prepared dough paratha on the tawa and let cook.

11. Keep the flame on low only and flip after some time.

12. Now keep the flame on high and let cook from the other side for a few seconds.
13. Apply ghee on the top and flip the paratha again.
14. Press it with the help of a potato masher or a cloth. Apply ghee on the top and flip again. Cook for a few seconds and then remove the paratha from the tawa.

15. Similarly, prepare other parathas also.
16. Serve hot with curd, pickle etc.
17. Delicious “Dhaniya Paratha” is ready!

Tips:
1. The quantity of water may vary depending upon the type of flour used i.e. its thickness, etc. Few of the flours absorb more water and others less.
2. Finely chopped green chili can also be added.

See you soon with a new recipe till then Happy Cooking!!!

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Moong Waffles

Moong Waffles step by step instructions:

Many of you must know that how much I love experimenting with my waffle iron. So today I made a very healthy breakfast by using this waffle iron.
I had some moong sprouts with me and immediately thought of making waffles from them.
They are super delicious and yes, healthy also.

Check out my other waffles recipes!
Besan Palak Waffle Bites
Uthappam Waffles
Gingerbread Waffles

Do try this recipe and share your feedback.

Let us start cooking!!!

Ingredients:
Whole Green Gram (Moong/Mung): ½ cup (100 gms, soaked for at least 4 hours)
Ginger: a small piece
Gram flour: 2 tbsp
Water: 1/3 cup
Fennel seeds: ½ tsp
Coriander seeds: ½ tsp
Mint leaves (Pudina): 1-2 tbsp (finely chopped)
Soda bi carbonate: 2 pinch
Black pepper powder as per taste
Salt as per taste

Method:
1. I sprouted the moong. You can just use the soaked ones also.
2. Grind together moong, ginger, fennel seeds, and coriander seeds into a smooth paste. Add water while grinding if required.

3. Add gram flour, salt, black pepper powder, and mint leaves. Mix well.

4. Heat a waffle iron. Add soda bicarbonate to the batter and mix well. Pour the batter into the cavities.

5. Close the waffle iron and let cook for 7-8 minutes or until you achieve the desired crispiness.

6. Similarly, prepare waffles from the remaining batter.
7. Serve hot with green chutney.
8. Yummy and healthy “Moong Waffle” is ready!

Tips:
1. The batter should be medium in consistency.
2. Other spices can be added as per one’s taste.
3. You can add up some veggies to enhance the flavors and nutrients.

See you soon with a new recipe till then Happy Cooking!!!

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Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup

Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup step by step instructions:

Ohh, such a big name. Isn’t it? Well, let me tell you one thing, the entire recipe is very simple to make; it’s just the name which is long.
I made "garlic and fenugreek leaves" bread in the shape of a bowl and emptied the center of the bread. Then I poured the carrot tomato soup into the cavity. This is just so drooling and delicious. The combination of flavors is simply awesome.

Let us start cooking!!!

Ingredients:
For yeast proofing:
Milk: ½ cup (100 ml)
Yeast: ½ tbsp. (~3-4 gms)
Sugar: 1 tsp
For the dough:
Wheat Flour: 1 cup (150 gms)
Butter: 1 ½ tbsp (13-15 gms, room temperature)
Roasted Garlic seeds: ½ tsp
Water: ½ cup (room temperature)
Fenugreek leaves: ½ cup (40 gms, finely chopped)
Salt as per taste (if using unsalted butter)
For the carrot tomato soup
Tomato: 1 (100 gms, chopped)
Carrots: 2 (125 gms, peeled and chopped)
Onion: 1 (60 gms, peeled and chopped)
Garlic: 1 clove (peeled)
Water: ½ cup
Cumin seeds powder: ½ tsp
Salt as per taste
Black pepper as per taste

Method:
For yeast proofing:
1. Take milk in a bowl and add sugar to it. Make the milk lukewarm. Add yeast to the milk and stir vigorously. Cover the bowl and let it rest in a warm place for 10-12 minutes or until frothy.

2. Yeast is proofed.

For the dough:
3. Take wheat flour in a bowl. Add garlic seeds, methi leaves, salt, and butter. Mix well.

4. Add the proofed yeast to the flour and mix well.

5. Knead the dough continuously for other 8-10 minutes.

6. Keep the dough in a greased bowl covered for about 2-3 hours or until the dough gets doubled in size.

7. Punch the dough and knead again.
8. Take small bowls in which you will be baking the bread. Divide the dough into 3 equal parts and keep them in the bowls. Keep them for resting again for 30-40 minutes.

9. The dough is ready!

For the carrot tomato soup:
10. Take the vegetables in a bowl, add ¼ cup of water and boil them in a pressure cooker for 3 whistles.

11. Let the pressure release by itself. Let the vegetables cool. Grind them into a smooth paste. Strain the mixture.

12. Add salt, cumin seeds powder, and black pepper and boil once more.

13. Carrot tomato soup is ready!

For baking the bread:
14. Preheat the oven to 200 degree Celsius.
15. Brush the dough with milk.

16. Keep the bread bowls in the oven and let bake for 20 minutes or until the crust becomes brown.
17. Take out the bowls from the oven. Let cool for a few minutes and remove the bread from the bowl.

18. Now scoop out the center of the bread from all 3 pieces of bread.

19. We have our bread bowls ready.
20. Fill in the carrot and tomato soup and garnish with butter and coriander leaves. Serve immediately.

21. Drooling “Garlic Fenugreek Leaves Bread Bowl with Carrot and Tomato Soup” is ready!

Tips:
1. The bread must not be very soft as when we pour the soup into the bread; the bread should not moisten quickly.
2. If the yeast does not proofs then either the milk was not warm enough or the yeast has turned bad.
3. The tomato-carrot soup can be replaced by any soup of your choice.

See you soon with a new recipe till then Happy Cooking!!!

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