Sweet Pao Buns Easy Recipe

Cuisine: Baking

Serves: 2-3 pax

Ingredients:

  • Maida (Refined Flour) 200 grams
  • Milk 150 ml
  • Yeast 2 teaspoon
  • Milk powder 1 tablespoon
  • Salt 1 teaspoon
  • Sugar 1 tablespoon
  • Melted Butter 25 grams

Method:

  1. Warm the milk in a pan and then add Yeast and Sugar into it and leave for 10 min to active the yeast.
  2. Take a Big Bowl and add Maida, salt and milk powder into it.
  3. Make a well inside the Maida then add the milk and yeast mixture into it.
  4. Start mixing, after adding the melted butter, the dough might get sticky but keep mixing it don’t add flour.
  5. Then kneed the dough for 15 min non stop, to make it smooth.
  6. Keep the dough for fermentation covering with clean foil for at-least 1 hour.
  7. After one hour when the dough is double the size punch down again to release the air then make small balls of the dough.
  8. Keep them in a dish, milk wash them and add some sesame seeds on it. Leave for second fermentation to happen.
  9. After the second fermentation for 40-45 min, Pre-heat the oven for 200°C for 15 min.
  10. Bake the buns for 25 min at 220°C
  11. Check them by pressing the buns, the fully cooked buns comes back to its shape after pressing.
  12. Serve hot with butter or Jam.

Chef Tips:

  • Quantity is crucial in baking so use measuring spoons or weight machine.
  • Kneading of dough is important that will make it soft and smooth.
  • Fermentation is also important so have patience and leave the dough for an hour at-least.
  • The mould in which you are planning to bake grease it with oil before adding the dough balls.
  • The weight of each ball of dough have to me 20-25 grams not more then that.
  • Bake till it get colour what is required because every oven acts differently. Keep checking in between the baking.
  • Keep in the refrigerator in an airtight container or clean wrap it before keeping.

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FOR REFERENCE USE THE PHOTOS AND VIDEOS BELOW 👇

Mixing of dough with Milk and yeast (Step 4) 👆
After the dough is fully kneaded for 15min (Step 5) 👆
Keeping of Dough (Step 6) 👆
After one hour of Fermentation (Step 7) 👆
Make rounds of the dough (Step 8) 👆
After Second Fermentation (Step 9) 👆
After baking (Step 11) 👆
Final Presentation (Step 12) 👆

Stuffed Moong Dal Chila Rolls Easy Recipe

Cuisine : Indian Starters

Serves: 2-3 pax

INGREDIENTS:

  • Green Moong Dal whole/ Green Lentil 100 GMs
  • Paneer/Cottage Cheese 120 GMs
  • Salt to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Green Peas 50 grams
  • Green Chilli 1-2 pcs
  • Onion medium size 1 pc
  • Capsicum medium size 1pc
  • Vegetable oil for cooking

METHOD:

  1. Take a thick bottom pan or cooker, add oil, then chopped onion, green chilly and capsicum into it
  2. Sauté for 2 min then add green peas, all the spices, then grated cottage cheese into it
  3. Cook well and dry all the water from it
  4. Take it out, cool it your stuffing is ready.
  5. Soak the Moong Dal for at-least 6-7 hours then make a fine paste of it.
  6. Take a flat pan or tawa, brush with little oil then pour the mixture. When the mixture is cooked stuff it with paneer and make rolls of it
  7. Serve hot with salad and mint chitney

CHEF TIPS:

  • Soaking of Moong Dal is important, while making the paste don’t add water into it. Add water later if needed.
  • The stuffing can be of paneer or anything you like to fill inside.
  • If you find it difficult to roll the Crêpe (Cheela) cook properly on medium flame so that it can be rolled
  • This recipe we haven’t used any flour or besan, if you want you can add into it

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Ghugni Easy Recipe

Cuisine: Indian Starter

Serves: 2-3 pax

Ingredients:

  • White Dry Peas 100 grams
  • Salt to taste
  • Red chilli powder to taste
  • Garam masala to raste
  • Amchur to taste
  • Onion medium size 1 piece
  • Green chilli 2 pcs
  • Tomato small size 1 piece
  • Lemon 1 pc

Method:

  1. Soak the white peas for minimum 3-4 hours or overnight
  2. Boil the white peas in cooker adding only salt into it
  3. Chop the onion, tomato, green chilly and keep it in a bowl
  4. After the white peas are boiled keep them in a bowl and add the chop veggies, salt and other spices
  5. Mix well adding lemon in it
  6. Serve hot

Chef Tips:

  • Make sure the white peas are soaked overnight
  • You can also add Imli water in place of lemon
  • The white peas are hard to cook so cook them nicely

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Chocolate Walnut Brownies Easy Recipe

Cuisine: Bakery

Serves: 2-3 pax (8-10 pieces)

Ingredients:

  • Maida/Refined Flour 50 grams
  • Chocolate brick or Chocolate syrup 70-80ml
  • Butter 55 grams
  • Vanilla Essence 1 teaspoon
  • Sugar powder 110-120 grams
  • Cocoa Powder 1 tablespoon
  • Baking powder 1 teaspoon
  • Meetha Soda 1/2 teaspoon
  • Milk 20ml

Method:

  1. Melt the chocolate brick and mix it with soft butter if you using chocolate syrup then just mix it with soft butter.
  2. Sieve the refined flour with baking powder, baking soda and cocoa powder together and keep aside
  3. Add sugar powder, butter and chocolate mixture into the flour, add milk into it and start mixing.
  4. Add warm water if required to make the batter smooth
  5. Pour the mixture in a flat tray type mould and garnish it with chopped walnuts before baking.
  6. Preheat the oven at 180°C for 15 min then bake the brownies for 20-25 min at the same temperature
  7. Check with toothpick if it’s cooked then cut into pieces and serve
  8. You can also keep them in the refrigerator for 2-3 days

Chef Tips:

  • Make sure you melt the chocolate brick on hot water boiler else it will burn
  • The batter have to be of ribbon consistency when you pour it in the mould
  • If you don’t eat walnuts then just add any other dry fruit or make it plain brownies
  • Long trays are best preferred for brownies

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