Pao Bhaji Easy Recipe

Cuisine : Indian Starter

Serves : 2-3 Pax

Ingredients:

  • Pao Bread 6 pieces
  • Butter 50 grams
  • Onion medium size 2 pieces
  • Tomato medium size 2 pieces
  • Lauki 100 grams
  • Kaddu 100 grams
  • Green Chilly 2-3 pieces
  • Potato 2 pieces
  • Green Peas 100 grams
  • Salt to taste
  • Red Chilly Powder to taste
  • Pao Bhaji Masala to taste
  • Lemon juice 2-3 tablespoon
  • Ginger & Garlic paste 2 tablespoon

Method:

  1. Roughly cut all the veggies except onion and tomato, then cook them inside the cooker.
  2. After cooling the cooked veggies, mash them with help of Masher.
  3. Take a thick bottom pan, and vegetable oil, then chopped onion and sauté till it’s golden brown in colour, then add ginger & Garlic paste into it along with all the spices.
  4. Then add chopped tomato and cook till it leaves oil on the sides. After that add the boiled mashed veggies into it.
  5. Start cooking at low/medium flame so that it doesn’t stick to the bottom of the pan.
  6. Keep cooking till the bhaji gets its colour and fragrance.
  7. At this point add pao bhaji Masala along with butter and lemon juice.
  8. After your bhaji is ready, cut the Pao into two from the centre and sauté till it’s golden brown.
  9. Serve hot with bhaji and salad.

Chef Tips:

  • You can use any veggies you like to add into the bhaji like cauliflower, cabbage etc.
  • Make sure the bhaji is cooked nicely so that you can mash them easily.
  • The main work in bhaji is to cook it at slow flame so that the flavour of all the spices infuse inside the bhaji
  • If you don’t have masher to mash the veggies with the help of round spatula.
  • If you also want to bake pao go to the link below

Pao Easy Recipe

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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) 👆

Mixed Veggies Suji/Rawa Idly Easy Recipe

Cuisine: Indian Starter

Serve: 2-3 pax

Food Presentation

Ingredients:

  • Rawa/Suji 200 GMs or 1 Cup
  • Dahi/Curd 50 GMs or 3 tablespoon
  • Salt to taste
  • Carrot small size 1 pc
  • Beans 2-3 pcs
  • Green Chilli 2-3 pcs
  • Coriander leaves handful
  • Baking powder 1 teaspoon

Method:

  1. Chop all the veggies and keep together
  2. In a mixing bowl, take Rawa add curd, all the veggies, baking powder and salt
  3. Mix it with Luke warm water and leave it outside for atleast 20 min
  4. When you see bubbles have started coming in the batter take the idly stand and put the batter into it
  5. Steam it for 15-20 min till they are fully cooked
  6. Serve hot with Chutney

Chef Tips:

  • If you don’t have baking powder then also you can cook it
  • If you want to make it plain minus all the veggies
  • Steam can be done in a steamer or a thick bottom pan or patila

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Soyabean & Paneer Crêpe Easy Recipe

Cuisine : Indian

Serves : 2-3 pax

Crêpe Presentation

Ingredients:

  • Soyabean 50-60 GMs
  • Paneer/Cottage Cheese 120 GMs
  • Salt to taste
  • Garam Masala to taste
  • Red Chilli Powder to taste
  • Green Peas 50-60 GMs
  • 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, soyabean and grated half of the cottage cheese into it
  3. Cook well and dry all the water from it
  4. Take it out, cool it then blend it in the blender. Make a paste of thr mixture
  5. Take a pan, make flat Crêpe of the batter, fill it with Grated Paneer and fold it
  6. Serve hot with salad and mint chitney

Chef Tips:

  • Make sure before adding the soyabean make a powder of it, when the soyabean is raw then only make a powder of it
  • Make sure the mixture is cooked nicely and blended properly without any Lumps
  • If you find it difficult to fold the Crêpe (Cheela) cook properly or medium flame so that it can be folded
  • Stuffing can be anything you like to fill in
  • This recipe we haven’t used any flour or besan, if you want you can add into it

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