Pav Buns Recipe / Pav Bread Recipe / Eggless Pav Bun Recipe / Ladi Pav Bread Buns Recipe

Pav Bun

Yields : 14 buns
Ingredients
Maida / All purpose flour - 3 cups
Luke warm water - 1 & 1/4 cup
Sugar - 2 tbsp
Dry yeast - 2 & 1/2 tsp
( original recipe says 2 &1/4 tsp )
Melted unsalted butter - 3 tbsp
Salt - 1 tsp
Maida - 2 tsp or more for dusting

Pav Bun

Method
Take warm water in a bowl,add the dry yeast & sugar.
Mix it cover & let stand until foamy & activated may be about 5 minutes.
Take another bowl add the maida,salt,melted butter now pour the activated yeast mixture and mix.
At this stage your dough will be sticky,dust your counter top with 2 tsp of maida.
Transfer your dough to the counter top & start kneading well for 10 minutes.
Slightly grease the bowl, place the well kneaded dough,cover and let raise in warm place until doubled.
It took 1 hour for my dough to raise.

Pav Bun

After 1 hour again place it on a counter top punch & knead for 10 minutes for the air bubbles to get released.
Divide the dough into 14 equal pieces,shape it into round balls.
Place the ball in a greased & dusted baking tray leaving some space in between.
Cover it with a cloth & let the dough proof for 1 hour.
Pre.heat your oven to 450 deg.F bake it for 8 minutes or till the top is slightly brown.
Remove from over & let the buns cool completely.
Serve these soft buns with Bhaji.

Courtesy: Shital

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Quick Tofu Stir Fry Recipe / Tofu Fry Recipe

Tofu Stir Fry

Ingredients

Firm tofu - one 14 oz pack ( 396 gms )
( About 2 cups of cubed tofu )

Chilly powder-1/2 tsp
Coriander powder - 1/4 tsp

Salt to taste

Turmeric powder-1/4tsp

Curry powder or Kitchen king masala-1/2tsp

Ketchup- 6 tsp
Tempering

Oil-3 tsp

Jeera / Cumin - 1/2 tsp

Method

Marinate tofu with above mentioned ingredients for 5 minutes.
Heat oil in a pan temper it with jeera,add the marinated tofu.
In medium low flame toss the tofu well to make sure all sides are getting brown.
Make sure the tofu doesn't break
Serve it as a starter or a side dish.

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Fish Puttu Recipe / Cabbage Tilapia Fish Puttu Recipe / Cabbage Fish Puttu / Meen Puttu Recipe / Shredded Fish Stir Fry Recipe

Cabbage Fish Puttu

Ingredients
Tilapia fish fillets-2
(steam it with little salt & turmeric powder,cool & crumble the fish,keep it aside)
Salt to taste
Chopped garlic-6
Chopped green chillies-2
Pepper powder-1/2tsp
Finely chopped cabbage-1 & 1/2 cups
Chopped coriander leaves
Tempering
Oil- 4tsp
Mustard-1/2tsp
Curry leaves-few
Method
Heat oil in a pan add the tempering.
Add the chopped garlic,cabbage and green chillies fry till its light brown.
Now add the crumbled fish add salt to taste and in medium low flame fry till its light brown on all sides.Lastly add the pepper powder give a quick mix & switch off the stove.
Garnish with coriander leaves ,best served with plain rice.
Note:
a) If you run out of onions then cabbage is the best replacement.
b) You can use this as filling for samosa or rolls.
c) Use any kind of fish make sure bones & skin are removed .

The above picture is Fish Cabbage Puttu made with Tuna fish.

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Gobi 65 Recipe / Cauliflower 65 Recipe / Cauliflower 65 Dry Recipe

Gobi 65

Ingredients for the batter
Maida/All purpose flour- 3/4 cup
Rice flour- 1/4 cup
Corn flour- 1/2 cup
Ginger & Garlic paste- 1 & 1/2 tsp
Salt to taste
Red chilly powder-1tsp
Yellow food colour -little
Garam masala-1/2 tsp
Coriander powder - 1/2 tsp
Curd - 1 tbsp
Other ingredients
Cauliflower - 1 large
( cut into bite size florets )
Oil-to deep fry

Gobi 65

Method
Wash & cut the cauliflower into bite size florets.
Take some warm water in a bowl add some salt & turmeric powder.
Add the cauliflower florets to the water & soak it for 10 minutes.
Drain out the water & keep it aside.
Take a mixi jar add ginger&garlic paste,salt,red chilly,coriander,turmeric,garam masala powder,curd & food colour.Grind it to a paste.
Take a bowl add the maida,rice flour,corn flour & the ground paste,add water little by little to make a semi thick batter.
Add the cauliflower pieces & mix it well to make sure all the pieces are well coated.
Heat oil in a pan drop the cauliflower pieces carefully into the hot oil.
Deep fry till golden brown & crisp on all sides.
Remove it on a kitchen tissue for excess oil to absorb.
Serve them hot !
Note:
a) Make sure your oil is hot otherwise the cauliflower will not turn out crisp
b) Sprinkle chaat masala on top just before serving.
c) Serve it with some cut onion rings & cut lemon.

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Stuffed Brinjal Recipe / Stuffed Brinjal Fry Recipe / Brinjal Masala Kai Recipe - Stuffed Brinjals With Dal

Stuffed Brinjal

Ingredients for grinding

Urad Dal-1tbsp
Moongh Dal-1tbsp
Toor Dal-1tbsp
Channa Dal-1tbsp
Coriander seeds / Dhania -2tsp
Jeera/cumin-1tsp
Red chillies-4
Hing-1/2tsp
Methi/fenugreek seeds-1/2tsp
(Roast above ingredients with 1tsp of oil till light brown. Cool the mixture & dry grind it to a coarse powder)

Other Ingredients

Small purple brinjal/small eggplants-6

Chopped onions-2tbsp

Chopped curry leaves little

Chopped Coriander leaves a hand full

Oil-2tbsp or more if needed

Salt to taste

Turmeric powder-1/2tsp

Method

Slit brinjals half way from top like a cross ,do not cut fully otherwise you won't be able to fill the masala.
In a mixing bowl mix the ground powder, salt, turmeric powder, chopped onion, chopped tomato, curry & coriander leaves.
Take small portion of the masala & fill it inside the brinjals, press it well.
Heat oil in a pan arrange the brinjals & the left over masala if any on top.
Slowly roast it till the brinjals are half cooked on all sides.
Sprinkle some water, cover & cook the brinjals in low heat till its fully cooked.
In intervals give a mix & cook it till all the sides are brown & oil separates the masala.
Make sure you don't break the brinjals while mixing , always give a gentle mix.
Switch off the stove garnish with some curry & coriander leaves.
Best served with chapathi or rice.

Note:

Desiccated coconut can also be added for the filling for extra taste.
Mix gently to ensure they don't break.

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Featured in Namaste NT Magazine Of Darwin,Australia

My recipe Couscous with Vegetables & Nuts got published this month's issue ( 01/03/2016 ) Namaste NT Magazine of Darwin,Australia http://namasteynt.com.au/couscous-with-vegetables-nuts/

Sarkarai Adhirasam Recipe / Sugar Adhirasam Recipe / Chakkara Ariselu Recipe

Today my website is stepping into its 8th successful year.Thanks to each & everyone to make it happen.Happy Birthday to www.sailajakitchen.org

Sarkarai Adhirasam

Ingredients
Raw rice - 1 cup
( I used sona masoori rice)
Sugar- 3/4 cup
Water -1/4 cup
Cardamom crushed to a fine powder-4
Ghee-1tbsp
Oil-to deep fry
Method
Wash & soak rice in water for 1 & 1/2 hours.
Drain out the water & spread it on a clean cloth for 30 minutes.
While still wet grind it in batches to a very fine powder in a mixi.
Sieve the flour to remove any grains.
Heat a pan pour water & dissolve the sugar,keep stirring till it reach to a soft ball consistency.
Take water in a small plate,drop the syrup in water.With your fingers try to make a soft ball out of it,then this is the right consistency, switch off the stove.
Pour the sugar liquid into the rice flour mixture,add cardamom powder,mix with a spoon to get a soft dough.
Divide the dough into small balls,grease a plastic sheet with ghee & press a ball to a semi thick disc.
Heat oil & ghee in a pan in medium high flame fry these adhirasam both sides till light golden brown.
Remove it from oil & press it by keeping it in between 2 ladle to remove excess oil.
keep it on a paper towel,cool completely before storing.
Store it on a air tight container.

For Adhirasam with jaggery click HERE

Notes:
Rice flour should be very smooth,sieve it well.
Some add powdered cashew nuts for extra taste.
Do not flatten the adhirasam very thin,otherwise while frying it become too crisp or break.
Flip immediately once it rises in oil.Do not deep fry till brown,otherwise your adhirasam will become hard.

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Kobbari Pulusu Recipe /Coconut Stew Recipe / Coconut Pulusu Recipe / Andhra Kobbari Pulusu

Kobbari Pulusu

Ingredients
Thick coconut milk-1/2 cup

( I used the tin & diluted with 1/2 cup water)

Tamarind juice diluted-1 cup

Salt to taste

Sugar-1 & 1/2 tsp

Sesame seeds fine powdered-2tbsp

Garlic-4

(make a paste)

Turmeric powder-1/4tsp

Tempering

Oil-4tsp

Mustard-1/2tsp
Jeera-1tsp
Red chillies-6
Urad dal-1/4tsp
Methi-less than 1/8tsp

Curry leaves-little

Slit green chillies-3

Hing-1/2tsp

Kobbari Pulusu

Method

Mix sesame powder & garlic paste in coconut milk & keep it aside.
Mix salt & turmeric powder in tamarind juice.
Heat oil in a pan & temper it with above ingredients.
Pour the tamarind juice mixture, boil it for 5 minutes in medium high flame till raw smell disappears.
Lower the flame & add the coconut milk mixture & simmer for 2 or 3 minutes.
Before switching off the stove add sugar mix it well.
Garnish  with curry & coriander leaves.
Serve it with hot rice.
Note:
a) You can also blend garlic,sesame seeds & coconut milk together to a smooth liquid.
b) If you think your gravy is not thick add a teaspoon of rice flour diluted in water for it to thicken.
c) Sliced onions can also be added in tempering for extra flavour.

Courtesy:sreelu with a slight change.

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