WALNUT CHOCO MUFFINS

Once I went to City Centre (A very famous Shopping mall in Dubai) yesterday. It was like as usual shopping centre but has lots of branded cloth shops and lots many. Carrefour is famous super market inside the mall. You get lots varieties of cooking stuff in this.

I was really wondering for every single thing they were having several varieties. I bought some good quality walnuts from there. My husband is crazy about walnuts so I thought today when he comes back from office I should give him surprise by preparing walnut Chocó cake. When he came I served this cup cake with a cup of milk to him he was wondering that how I could make so spongy cake without egg. He asked me to prepare this for his office colleges. I did it in late night but thought of writing the recipe in my blog.Sending this  Versatilekitchen's  Bake off event

Walnut Chocó Muffins

Preparation time: 15 minutes

Cooking time: 25 minutes

Serving: 8 persons

Ingredients

All purpose Flour-1 ½ cup

Baking Coco Powder-1/4 cup

Baking powder-1 tsp

Soda bi carbonate- 1/4  tsp

Salt-a pinch

Powdered Sugar-2 tabs

Condensed Milk-1/2 tin or 200 ml

Milk-1 cup (In room temperature)

Melted Butter-1/4 cup

Walnut-1/2 cup (finely chopped)

Method

• Pre heat oven in 150 degree C.

• Mix soda bi carbonate, baking powder, coco powder and all purpose flour together.

• Sieve this mixture. Keep aside.

• Now in a bowl, put melted butter powdered sugar, condensed milk and salt.

• Beat this mixture till it reaches the thickness like cream.

• Now in the same bowl, start adding the flour, one by one spoon, and mix well

• If the mixture starts getting very thick then add little milk and prepare the batter.

• Add walnuts also in batter.

• Take muffins tray and put muffins paper in that.

• Put nearly 1 ½ or 2 tabs cake mix in this.

• Add some walnuts from top.

• Keep the tray in preheated oven for 5 min in 200 degree C.

• Then reduced the temperature to 150 degree C and put for 12-15 minutes.

• Check by poking a tooth pick, if it comes out clean then it is done.

SWORD BEANS & POTATO DRY CURRY

Today I am going to write a dry curry recipe which is my all time favourite. In my mom’s place everyone like this curry but I never cooked in my in law place this because they don’t it garlic. So I prepared the dish once again in this Orissa trip. So here is how I have prepared:-


Sword Beans or Flat Beans & Potato Curry (In My Own Style)

Preparation time: 15 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serves-4 persons

INGREDIENTS

Sword Beans- 250 grams

Potato-2

Onion-2 (Finely chopped or sliced)

Ginger garlic paste-2 tsp

Tomato-1 Medium (Sliced)

Oil-2-3 tabs

Cumin Seeds- ½ tsp

Mustard seeds-1/2 tsp

Salt- to taste

Turmeric Powder-1/2 tsp

Chilli Powder-2 tsp or to taste

Kasuri Methi-2 tsp

Coriander Powder-3 tsp

Method

• Wash and cut beans in 2 inches length.

• Peel and slice potato in ½ inch thickness.

• Heat oil in a pan.

• Add cumin and mustard seeds in that.

• Once mustard and cumin splutter completely then add sliced onion in this.

• Fry onion till it turns o golden brown colour.

• Now add ginger garlic paste along with all dry masala except kasuri methi and salt.

• Once masala starts leaving oil then add potato and beans and fry for couple of minutes.

• Add salt in this and mix well.

• Cover it with lid and cook in low heat till vegetables are cooked completely.

• Now add tomato and kasuri methi .

• Fry in medium heat for five minutes.

• Serve hot with anything you like. I love to have this with hot rice, ghee and dal.

SABUDANA KICHADI

My sister in law loves Sabudana Kichdi and in some extent me too but honestly I have never tried making this. This summer my sister in law came for her vacation here so I thought of giving a try for her with the help of the master Chef Sanjeev Kapoor’s Video. It came out very well. Then recently I gave a try again and WOW!!!! It came out superob.Just check it out:-


SABUDANA KHICHADI

Preparation time: 10 minutes (Approximately)

Cooking time: 15 minutes (Approximately)

Serves-4 persons

INGREDIENTS

Sabudana- 2 cups

Boiled potato-1/2 cup (Cut in small cubes)

Roasted and Peeled Peanuts-6 tabs

Oil-2-3 tabs

Cumin seeds-1 tsp

Green Chillies-4 (Cut in half’s)

Salt- to taste

Curry leaves- Few

Method

• Wash and soak sabudana in sufficient water for 4 hours. (Sufficient water means sabudana should cover 1” water on its top.)

• Now filter the sabudana in a filter and keep aside.

• Heat oil in a pan.

• Add cumin seeds, curry leaves and green chillies.

• Once cumin seeds change its colour put boiled potato in this and fries for couple of minutes.

• Now add the soaked sabudana along with salt and fry well.

• Sprinkle little water by your hand and close with a lid.

• Cook for 5 minutes.

• Now grind the peanuts to a rough powder.

• Add peanuts powder in sabudan.
.
• Fry for another couple of minutes.

• Serve hot.

Sending the recipe to Nilofer's cooking with seeds sago event and   Priya's cooking with seeds host .

MY TIPS

• Use good quality of sabudan for preparing kitchdi.

• You can also add some veggie if you like.

CHANNA PULAO

SUSHave you ever heard or tasted channa pulao.The dish is very popular in Pakisthan.It is very simple to make but you need to have all ingredients with you.

After my wedding when, I was in hyderabad for a couple of years then there was a resturant near Paradise called as "Chillies".That was one of best restruant in my list and atleast once a week we used to visit there but definelty on Sunday morning because their buffet, Ohh my god, I can never forget those taste.Channa pulao was one of them.I learnt to make this channa pulao from the resturant chef but honestly I don’t remember his name.So here is recipe for it:-

Channa Pulao

Preparation time: 20 minutes (Approximately)

Cooking time: 25 minutes (Approximately)

Serving: 4 persons

Ingredients

Basmathi Rice or Jeera rice-3 cups (Wash and soak rice for 20-30 minutes)

Hot water-5 ¾ cups

Channa (Kabuli Channa)-1 cup (Soaked overnight)

Onion-2 big (Chopped finely)

Ginger garlic paste-3 tabs

Oil-6 tabs (I used unsalted butter 4 tabs)

Tomatoes-2

Mint Leaves-1/4 cup ( I have grinded finely along with tomatoes since my husband does not like leaves coming in his mouth while eating)

Chilli Powder-2 tsp

Green cardamom-2

Clove-4

Cinnamon-2 inch

Black cardamom-2

Bay leaf-1

Javitri-1

Anise-1

Cumin seeds-2 tsp

Salt-to taste

Coriander leaves-for garnish

Method

• Pressure cook the chnna with sufficient water till it is cooked and tender.

• Now heat a pan and put butter/oil in this.

• Add cumin seeds in this along with all whole garam masala.

• Once cumin seeds change colour add chopped onion in this.

• Fry onions til,l it turn to golden brown colour.

• Then put ginger garlic paste in this and fry till masala starts leaving oil/butter.

• Add mint and tomato in this (I have added mint and tomato paste).

• Fry this for 5 minutes then add soaked rice and cooked channa in this.

• Keep steering it till the masala gets mix with rice and channa.

• Add 5 ¾ cups water and bring it boil.

• Put salt to taste and cove it with lid

• Keep in medium heat.

• Cook til rice is tender enough.

• Garnish it with coriander leaves.

• Serve with raitha.

I am sending this to MLLA # 24 hosted by DIANA Diana and started by Susan.

OKRA WITH BABY ONION

Just few days back I have posted a baby food recipe which was inspired by the great chef Mr. Sanjeev Kapoor’s cookery show Khana Khajana and today again I am with another recipe which I have learned from his show. The dish id made with Okra and baby onion. I have seen this episode long back but I tried this recipe today. Believe me it is perfect for your lunch and dinner. So here it is:-

OKRA WITH BABY ONION

Preparation time: 15 minutes (Approximately)

Cooking time: 15-20 minutes (Approximately)

Serves-4 persons

INGREDIENTS

Okra or Lady Finger-250 grams

Baby Onion-100 grams

Oil-3 tabs

Mustard or Rai Dana- ½ tsp

Dry Red Chillies-2

Turmeric powder- ¼ tsp

Tamarind pulp-2-3 tabs

Pepper Powder-as per your taste

Asafoetida powder- ¼ tsp

Salt-to taste

Method

• Wash and wipe okra.

• Cut in 2 inches and keep aside.

• Peel baby onions and wash them.

• Now heat oil in a pan and add oil in this.

• Put mustard seeds and red chillies.

• Allow mustard seeds to splutter and once it is splutter then add okra and baby onion in this.

• Now put turmeric powder, salt, pepper powder, asafoetida powder along with tamarind pulp.

• Cook in low flame till okra and baby onion is cooked.

• Serve with roti or rice.

MY TIPS

• Put the baby onion for a while in water so that you can peel them off easily.

BABY CORN PULAO

My daughter loves any kind of vegetarian pulao. So before I slept yesterday I decided something to make for her in morning but I did not check my fridge for vegetables. When morning I got up with my night plan and opened my fridge I was hopeless. There were no vegetables inside fridge except tomatoes and baby corn. It took 5 minutes for me to rethink my plan.Again and again my heart was recalling pulao so I thought of making pulao with baby corn. So what I have done for this just check out:

Baby Corn Pulao

Preparation time: 10 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serving: 4 persons

Ingredients

Basmati Rice-2 cups

Water-4 cups

Baby corn-1 cup (Cut in sliced)

Cashew Nut-10-15

Raisine-10-15

Onion-2 in medium (Finely chopped)

Oil-2 tabs

Whole gram masala

Shahi Cumin seeds (Shahi jeera)-1 tsp

Green cardamom-2

Clove-3

Cinnamon-1 inch

Black cardamom-1

Bay leaf-1

Salt-to taste

Method

• Wash the rice and keep aside.

• Heat oil in a pan and add shahi cumin seeds along with all whole garam masala.

• Fry these till you get nice aroma of garam masala.

• Then add cashew nut and raisins in this and fry till it turns to golden colour.

• Now add sliced baby corn in this and steer well for couple of minutes.

• Now add washed rice and fry till the rice leaves it raw smell.

• Then add 4 cups of water along with salt.

• Cook in medium flame till rice gets cooked.

• Serve with any north Indian side dish and raitha.

TIPS

• If you want you can add some vegetables also in this.

• Cook with unsalted butter instead of oil, if you want, this also will give very nice taste to pulao.

• Use good quality of basmati rice. I used India Gate.

OATS APPLE PORRIDGE (HEALTHY DISH FOR YOUR HEALTHY BABY)

My daughter always needs something different to eat and I try to make for her always some healthy food. Once I was watching Sanjeev Kapoor’s Program Khana Khajana and the episode was toddler special. He made oats with apple and then I gave a try for my daughter and she did like this. Now it has become very often dish for my daughter. So Moms can give try for your baby too.


Oats with Apple (For keeping your baby healthy)

Oats-4 tabs

Grated Apple-1

Unsalted Butter-1 tsp

Whole Milk-1/2 cup (Optional

Sugar-2 tsp (Optional)

Method

• Take a pan and heat butter in this.

• Once butter starts melting then add grated apple in this.

• Cook apple till it is half cooked.

• Then add oats along with half cup water and allow it to cook till oats get cooked completely.

• If you wish add milk and sugar

• Feed baby in room temperature.

My Tips

• Do not keep grated apple for long time, it turns black in colour.

AVIAL

Avial is one of most favourite dish at my home. It is mostly prepare in all weddings and festival in Tamilnadu that too particularly in Iyengars’function... Adai Avial has been the Romeo and Juliet of South Indian dishes for centuries. So here is the recipe of AVIAL for you all. The dish consists of lots of vegetables, coconut, and curd.

AVIAL (A very traditional Tamil Dish)

Preparation time: 15 minutes (Approximately)

Cooking time: 20minutes (Approximately)

Serving: 8 persons

Ingredients

White Pumpkin-250 grams (Wash n Cut in 2”cubes)

Potato-100 grams (Wash n Cut in 2”Cubes)

French Beans-50 grams (Wash n Cut in 1”length)

Cluster Beans-50 grams (Wash n Cut in 1”length)

Flat Beans-50 grams (Wash n Cut in 1”length)

Green Peas or shelled peas-1/2 cup

Carrot-50 grams (Wash n Cut in 1/2” long pieces)

Yam (Arubi)-100 grams (Boiled peeled, cut if required)

Green Capsicum-1 (Wash n Cut in 2”pieces)

Dum Stick-2 (Wash n cut in 1" piece)

Raw Bananas-2 (Wash n Cut in small cubes)

Long Beans-50 grams (Wash n Cut in 1”length)

Turmeric Powder-1 tsp

Salt-to taste

For Gravy

Thick Sour Curd-2 cup

Grated Coconut-1 ½ cup

Green Chilles-10-15 (or as spicy you required)

For Seasoning

Coconut Oil-2 tabs

Mustard Seed-2 tsp

Spilt Black gram (Urad) Dal-1/2 tsp

Curry Leaves-10-15

Asafetida-2 tsp

Dry Red Chillies-4

Method

• Except yam (Arubi) cook all vegetables in little water along with salt and turmeric powder, till all vegetable is cooked or tender.Boil yam with its jacket till it is tender.

• If you are cooking vegetables in pressure cooker then cook the vegetables in medium high flame for about 2-3 whistles.

• Then remove the jacket of yam and add  in cooked vegetables. Keep aside

• Now in grinder jar, put coconut, green chillies and curd and grind it to a fine paste.

• Add this paste to cooked vegetables.

• Place this vegetable in a pan and cook in low flame till the gravy becomes thick.

• Now heat a pan and put coconut oil.

• Put all seasoning ingredients once oil is heated.

• Once mustard seeds are cracked then add this seasoning to cooked vegetable gravy.

• Serve with roti, poori, chapati, rice or the best combination Adai http://www.spoonsnforks.com/2010/01/adai.html


TIPS

• You can add more verities of vegetables in this except bitter guard and brinjal.

• Put little coconut oil on Avial before serving it. It gives very nice flavour and aroma to the dish.

• Remember only one thing that, the vegetables which get cooked faster, cut in big pieces and vegetables which take time to get cooked, cut in small pieces.

Simple, healthy and tasty.

GAJAR KA HALWA (VERY POPULAR INDIAN DESSERT MADE WITH CARROT)

Very common and popular Indian dessert is carrot halwa. It is very tasty, rich and popular north Indian dessert which is made in whole India. Now a day it has become very common in every weddings and hotel buffet. You get carrot in any season so you can enjoy the dish whenever you want but I love to prepare this recipe with Delhi carrot (Red carrot).I feel the recipes is really gives tremendous taste with Delhi carrot.

I keep preparing this dish very regularly and with different methods. The traditionally carrot halwa is prepared with mava (Khoya), ghee, sugar, milk and dry fruits. If you are thinking to cut down calorie of your carrot halwa then you need to put very less effort and you can prepare very good halwa. See tips inside my recipe.

Carrot (Gajar) Halwa

Preparation time: 30 minutes

Cooking time: 1 hrs 10 minutes (Approximately)

Serving: 8 persons

Seasonal Carrot or orange carrot-700 grams (Grated carrot 4 cups)

Milk-5 cups

Khoya (Mava)-100 grams can be replaced with 200 grams condensed milk

Sugar-1 ½ cups

Ghee-4 tabs

Dry fruits-1/4 cup (Cashew nut, raisins, pista, almond etc.)

Cardamom Powder-1 tsp

Method

• Wash carrots properly and then peel them off.

• Grate the carrots.

• Take a wide mouth pan and put 5 cups of milk in that.

• Bring it to boil.

• Once milk starts getting boil put the grated carrot in this.

• Cook this till milk evaporate completely and carrot cooked well.

• Add sugar and khoya or condensed milk in this.

• Mix well and cook till halwa gets thicken.

• Then keep 1 tsp ghee aside and add the remain ghee into halwa.

• Add cardamom powder in this.

• Cook this till ghee gets separated from halwa.

• Take it off from flame.

• Now take another pan and put 1 tsp ghee in this.

• Then slightly Fry all dry fruits and add to halwa.

TIPS

• If you are using condensed milk then use less sugar or u can say ¾ cup of sugar, since condensed milk has sugar in it.

• If you want to reduce calorie count in this then prepare with skim milk and add sugar free instead of sugar.Dont put condensed milk in this kind of preparation. Cook carrot completely in milk then add sugar free and 1 tabs ghee. Then add cardamom powder.

• Some people don’t like cardamom smell in halwa in that case you can add little saffron in to halwa.

• Never add sugar into halwa before carrots are cooked properly.

SAAGGA (LEAFY VEGETABLES IN ORIYA STYLE)

Leafy vegetables are considered to be best food because it is low in calorie and fat but very high in protein and vitamins. I remember when I was in my childhood I never liked leafy vegetables and my granny used to force me to eat this, but I escape somehow always.


Now when I have become mother I understand that what my granny was telling me those days it was 100% true. Now I run behind my daughter to feed her vegetables. At home I try to make something or other with greens in every alternate day.

Today I am writing down a recipe what I have cooked in Bhubaneswar during my stay there. This is another one very common dish of Orissa and you can prepare this with any kind of leafy vegetables.



Saagga (Leafy vegetables in Oriya Style)

Preparation time: 10 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serves-4 persons

INGREDIENTS

Leafy vegetables- 2 cups (washed and finely chopped)

Brinjal-1 (Medium size cut in cubes)

Pumpkin- ½ cups (cut in cubes)

Green Gram dal- ½ cup

Grated coconut- ¼ cup

Salt- to taste

Turmeric powder- ¼ tsp

Oil-1 tsp

Mustard seeds-1 tsp

Garlic-5-6 cloves (Crushed)

Dry Red Chillies-2

Asafetida-1/4 tsp

Method

• Wash green gram dal and cook in 1 cup water till it is done half.

• Once dal is cooked half then add greens, brinjal and pumpkin along with salt and turmeric powder.

• Cooked in low heat till everything cooked properly.

• Remove from heat.

• Now heat oil in a pan and add mustard seeds, dry red chillies, asafoetida and crushed garlic.

• Fry till garlic is golden brown colour.

• Add this seasoning to cooked vegetables.

• Add grated coconut and mix well.

• Serve with anything you like.

LEMON RICE

South Indians prepare varity of dishes with rice and I love Lemon Rice most among all varities.Today when i got up in morning it was too late for me to prepare lunch for my hubby then I opened fridge, there were 6-7 lemon lying inside it. I got an idea what I have to do next.


Yes, you are right, I thought of preparing lemon rice because it takes hardly few minutes. It is very delicious south Indian dish, and also very easily can be prepared, when you are in hurry.

I serve this a cup of onion raitha and fried papad but you can enjoy with whatever you like.

So enjoy this:-

Lemon Rice

Preparation time: 5 minutes (Approximately)

Cooking time: 15 minutes (Approximately)

Serving: 4 persons

Ingredients

Rice-2 cups

Salt-to taste

Lemon juice-1/5 cup

Water-4 cups

Oil-1tbs

Bengal gram (Channa) Dal-2tsp

Split Black gram (Urad) Dal-2 tsp

Red Dry Chillies-2

Mustard Seeds-2 tsp

Curry Leaves-Few

Asafetida-1 tsp

Turmeric Powder-1 tsp

Grated ginger-1 tsp

Green Chillies-2 (Finely Chopped)

Roasted Pea Nut-1/4 cup

Method

• Wash and cook rice with 4 cups of water and salt.

• Once rice is cooked then spread on plate let it get cool.

• Now heat a pan and put oil in this.

• Then add mustard seeds, Bengal gram dal, black gram dal, red chillies and allow mustard to crack it.

• Now put grated ginger, curry leaves, green chillies, asafoetida and turmeric powder in this.

• Add this seasoning to cooked rice along with lemon juice and roasted peanuts.


TIPS

• You can also add cooked green peas to your lemon rice instead of peanuts.

• This can also be prepared with left over rice.

CAULIFLOWER MANCHURIAN

Today I made dry cauliflower Manchurian for starters along with vegetable clear soup for our dinner. This is one of the famous Indian Chinese recipes which you will find all most in all restaurants.

I have tried this recipe with many different methods because everyone has their own taste. Some time I have used garlic (When I cook in my mother place) and some time without garlic (Because my in laws don’t prefer eating garlic).All the method will give different taste). So here is my one version:

Cauliflower Manchurian

Preparation time: 25 minutes
Cooking time: 15-20 minutes
Serving: 4 persons
Ingredients
Cauliflower-2 cups (Separated into small florets)
All purpose flour-3 tbs
Corn flour-1 ½ tbs
Ginger garlic paste-1 tsp
Black paper powder-2 tsp
Chili Powder-1 tsp
Ajino motto-1/4 tsp (Optional)
Salt-to taste
Oil-for deep frying
For Sauté
Oil-2 tsp
White onion-1 medium (Finely chopped)
Green Capsicum-1 small (diced)
Garlic-4 cloves (finely chopped)
Ginger-1 tsp (Finely chopped)
Green Chilies-2 (Finely Chopped)
Soya Sauce-2 tsp
Red Chili Garlic Sauce-2 tbs
Tomato ketchup-1-2 tbs
Vinegar-1/2 tsp
Salt-to taste
For garnish
Spring Onion-4 tbs chopped
Method
• Wash the cauliflower and keep aside,
• Now take a bowl and mix all purpose flour, cornflour, black pepper powder, salt,ajino motoo and chili powder.
• Add water in this and make thick paste from it.
• Dip cauliflower florets in this.
• For frying, heat oil in a pan.
• Put the dipped cauliflower in this.
• Deep fry it till cauliflower gets cooked in low medium flame.
• Remove it in kitchen towel.
For Sauté
• Heat 2 tsp oil in a pan.
• Add chopped onion in this along with chopped ginger garlic.
• Fry till it changes color.
• Add green diced capsicum. Fry again in medium flame
• Add soya sauce, vinegar, tomato ketchup and chili garlic sauce.
• Fry until a nice flavor reaches to your nose.
• Add little salt in this.
• Now add fried Manchurian in this.
• Sauté nicely for 3-4 minutes.
• Garnish with spring onion and serve it with hot soup.

TIPS
• If you are going to make any Chinese dish for pregnant woman or kid below age five years then never add ajinoo motoo in the dish. Since study shows it’s not good for these two categories of people.
• Even we should not use ajinoo motoo in our food regaulary it can be cause of kidney stone.
• If you don’t have spring onion then garnish it with coriander leaves.
• If you don’t want to use garlic in the dish then add more onion
• While adding salt in sauce remember that all sauce has salt in it so be careful about the quantity of salt.

PALAK PANEER

Today I made one of my favourite dish that is Palak Paneer.It came out really well. It got over in few minutes Thank God I was having camera ready in my hand before I served to everyone so I can take a picture for all of you.


Palak Paneer

Preparation time: 30-35 minutes (Approximately)

Cooking time: 20 minutes (Approximately)

Serving: 6 persons

Ingredients

Spinach (Palak) -2 bunches or ½ kg.

Cottage Cheese ( paneer)-200 grams (you can use 150 grams of paneer, I put more because everyone like more paneer at my home)

Onion-2 (Finely chopped or paste)

Ginger garlic paste-2 tsp

Gram Masala-1 tsp

Cumin (Jeera) powder-1tsp

Green chillies-3-4 (finely chopped)

Unsalted butter-4 tabs

Bay leaf-1

Oil-2 tabs

Salt-to taste

Sugar-1 tsp

For Garnishing

Fresh cream-1 tabs

Method

• Wash the spinach and cut it.

• Boil water in wide mouth pan.

• Once water is boiling add chopped spinach and cover it with lid doesn’t boil it.

• Switch off the gas immediately after you put spinach.

• Allow it to cool down.

• Then grind spinach with sugar in grinder.

• Now heat a pan and add oil in this.

• Fry cottage cheese cube in this till it turn to pink colour. Do not burn the cottage cheese.

• Put the fry cottage cheese in hot water for 5 minutes then drain the water.

• Now in same pan add butter and then put chopped or paste onion along with bay leaf.

• Once onion turn to golden brown colour add ginger garlic paste in this.

• Add chopped chillies, cumin powder and gram masala and fry till masala leaves butter from it.

• Then add spinach paste along with salt and bring it boil.

• Once it starts boiling and getting thick add fried cottage cheese in this.

• Cover it with lid and cook in medium heat.

• Once the gravy is thick enough then remove it from flame and garnish it with cream

• Serve hot with roti, parathas or Nan.

EGGLESS DINNER ROLLS (PAV)

Today afternoon I thought of making some dinner rolls for us but I had not tried this before. Since idea has come in my mind I started browsing in Google for egg less dinner rolls and I got idea from many websites. Some idea from my mind and some from webs, everything I gathered and got courage to prepare it.

Healthy Egg less Dinner Rolls (Wheat Pav)

Preparation time: 3 hrs 30 minutes (Approximately)

Cooking time: 25 minutes (Approximately)

Serving: 4 persons

Ingredients

Whole Wheat Flour-2 ½ cups (Can be replaced with all purpose flour or half quantity of all purpose flour)

Sugar-2 tbs

Salt-1tsp

Active Dry Yeast-1 tabs

Oil/Melted Butter-3 tabs

Warm water-1 cup

Method:-

• Take warm water and add yeast, sugar and oil in this.

• Keep aside this for 15 minutes and let yeast get form.

• Sieve flour with salt. Keep in a large bowl.

• After 15 minutes add the yeast water in wheat flour and make very smooth dough.

• Cover it with kitchen or plastic paper and keep it for 2 hours.

• After 2 hours the dough size will be doubled.

• Knead it again and keep for another 1 hour.

• After an hour take dough and knead it for 5 minutes.

• Preheat oven in 180 degree C.

• Now take baking tray grease it with oil or butter or baking spray.

• Prepare small balls with dough and place on tray.

• Keep them for 15 minutes. You will see after 15 minutes the size of ball has increased and now one ball is stick to each other. Do not break it let it be like this.

• Now keep the tray in preheated oven for 15-20 minutes.

• Poke a toothpick in the middle of roll if it comes out clean then rolls are ready or else keep for another 5 minutes in oven.

MY TIPS

• I have prepared the rolls with whole wheat flour but you can replace this with all purpose flour or half quantity of all purpose flour.

• Remember for yeast formation the water should not be hot because hot water will kill the yeast.

• When you add warm water in yeast it should form a layer of forth or you can say bubbles then it is symptoms of good yeast.

• If you are diabetic use only one tea spoon sugar.

• You can preserve these rolls for 2-3 days.