Ladi Pav | Pav Recipe for Pav Bhaji, Vada Pav, Dabeli & Much More |Easy and For Beginners | The Only Pav Recipe You Will Ever Need

Today, we will discuss everything about Pav.

What is pav? Why is it called pav?

Pav is bread, just like dinner rolls or mini loaf. It was Portuguese who brought Pav to India and you used to get it in a set of four and then you break off each as you eat. The Pav means one-fourth in many Indian language. There is one crazier story that says that the bread is called pav because the dough was kneaded using feet to speed up the work. (I hope to believe the first one). Later on, when it started getting popular especially in Maharashtra, it was called as Ladi Pav.

Can you make pav at home? Does pav contain eggs?

Yes, you can make pav at home. In fact it is so easy and satisfying that you will never buy pav from the market. Majority of the places that sold pav in India contains no eggs. Almost all recipes that you will see on internet for ladi pav weather Sanjeev Kapoor, Nishamadhulika, CookingShooking –no one used eggs-so eggs are not needed to make pav.

How is pav made? Is pav made with feet? Is pav made of maida?

Pav is made with all purpose flour (maida), yeast, milk and few more basic kitchen ingredients. Pav is made in the oven but there are some recipes that use no yeast and are made in cooker or burner too. There was a rumour is earlier days that pav was made with feet to speed up the kneading process, but I don’t believe that it’s true now, thanks to all the machines. Also, with people getting health conscious, you can make pav without maida using whole wheat flour or chakki aata too but you wont get that amazing result.

Why the pav you made became hard? How to make soft pav?

When the pav comes of out the oven, it will be hard so you need to rub some butter on it, the butter gets absorbed and you are then left with soft bread. Honestly, making pav at home is simple, but you need to knead the dough well-no compromise in that. So, if you have hand beater with knead attachment or kitchen aid or stand beater then you are good to go; otherwise you need to have good hand muscles and strength to do so!!

What do with Pav? What to eat with it?

Just like, roti or chapatti or naan you can pair pav with almost anything. From making into burger to serving as it is for breakfast or evening snack. Or serve alongside any curry-pav is enough!!

Some popular pav related things are- Pav Bhaji, Sev Utsal, Missal Pav, Moong Utsal, Maska Pav or Maska Bun, Samosa Pav, Vada Pav,Anda Pav or Bhurji Pav, Dabeli, Bombay Massala Pav.

Let’s see how to make Pav.

Ingredients:

7 grams yeast (which equals to 1 sachet) I used instant yeast

2 teaspoon sugar

3 cups all purpose flour/plain flour/maida

½ teaspoon salt

1 and ¼ cup milk (warm)

4 tablespoons butter.

Check the video to see how it turned out to be.

Method:

In a large mixing bowl, activate the yeast with 2 tsp sugar and 1 cup milk. Mix and leave it for 3 minutes.

Add 3 cups of flour and salt in it and start forming the dough. You will see that the dough is tight, so add in ¼ cup milk and form the dough. The dough should be sticky.

Start kneading the dough. Punch and knock. Do this for 5-8 minutes. The more you knead the dough, the stickiness will loosen and gluten will form.

Add 2 tablespoon butter and cover the dough with a cloth or a plate and set it aside for 2 hours in a warm place. (I always leave it inside the oven).

Preheat the oven at 180 C for 10 minutes. In the meantime, grease the tray with 1 tablespoon butter.

The dough would have risen well. Knock out the air and divide into 12 equal parts. Form clean balls out of each part and start lining them on the greased tray. Cover the dough again and leave it to rise for 20 minutes. The dough should reach to the brim of the tray.

Then, bake the pav, at 180 C for 20 minutes, or until the pav turns golden brown from top.

Once the pav is out of the oven, rub the remaining butter to get a shiny look.

Let it cool down completely on a cooling rack and then serve.

Tips:

You can brush some milk on the pav right before putting it in the oven.

Some recipes I saw on internet asked for milk powder, but honestly you don’t need-the result I got was perfect without it too.

Oven timings can depend on oven to oven, so wait till the top is golden and crusty.

Chocolate Chunk Brownies

Hello Folks! Sun is shining in London and some of them are finding it too hard to digest. Have you ever come across people who complain about almost everything? Too hot, too cold, too windy, too rainy- it is nature and change is the first law of nature, so please stop complaining because the good weather or the bad-it will change. Ah! That’s my rant for today ;-)

I needed brownies today. The fact that sun is shining and it is Friday-what could have been better then brownies, right? These are Chocolate Chunk Brownies- very chewy and chocolate bits oozing around. To be honest brownies is the easiest dessert and it gets ready in a jiffy if you have all ingredients handy. And the serving options are endless- think about scoop of icecream, chocolate sauce, salted caramel sauce or just some milk or coffee.

Check other brownies recipes- Walnut Brownies | One Bowl Ultimate Chocolate Brownies |Fudge Brownies

Chocolate Chunk Brownies are like any other chocolate brownies but loaded with chunks of chocolate-yes thats right! Crusty on the outside and melted bits on the inside is absolutely enticing and takes brownies to another level.

Ingredients:

⅔ cups unsweetened cocoa powder

½ cup unsalted butter

1 cup + 2 Tablespoons sugar

1 teaspoon salt

2 large eggs

½ teaspoon baking soda

¾ cups all-purpose flour

1 tablespoon vanilla extract

1 cup coarsely chopped dark chocolate

Method:

Preheat the oven at 180C. Lightly grease 8x8 inch pan. Line it with parchment paper.

On a low heat melt butter in a pan. Once melted add sugar and cook for 1 minute.

Remove from heat and let it cool for 30 seconds. Add cocoa powder and salt. Mix.

Add vanilla essence. Mix one egg at a time and mix. The mixture should be smooth.

Add all purpose flour and baking soda. Combine the ingredients to smooth batter.

Fold in chocolate chunks.

Spread the mixture on the prepared pan and cook for 20-25 minutes. The top will be crusty and centre will be moist.

Let the brownies cool. Cut and serve.

Ultimate Full Proof Best Eggless Chocolate Sponge Cake

With Valentine’s Day coming soon I decided to make yet another chocolate cake in my kitchen. Those of you follow my blog would know that I am a chocolate person; give me anything with chocolate and I would eat it. For me it doesn’t matter whether its white, milk or dark- I love chocolate.

Like me if you are a chocolate fan then you must know how to bake a good chocolate sponge cake. I have already shared a recipe for the Ultimate Best Chocolate Cake (with eggs) before and today I share with you the Ultimate Full Proof Best Eggless Chocolate Sponge Cake recipe.

Many of you asked for an eggless chocolate cake recipe that is easy and is tried and tested, well then here it is.

When baking an eggless cake, always make sure that:

1.Ingredients are at room temperature.
2.Ingredients are measured properly. Please invest in measuring cups and spoons if you like to bake.
3.Pre-heat the oven for at least 20 minutes.
4.I know some of my friend who will use drinking chocolate instead of cocoa powder and then blame the recipe for a bad cake, please use unsweetened cocoa powder only.
5.Baking soda is not same as meetha soda or eno. Please use baking soda only.
6.Do not freak out if cake doesn’t rise much. Since the cake is eggless it will not rise a lot.
7.Eggless cakes aren’t as moist as the one with the eggs. I recommend using sugar syrup (equal parts of water and sugar mix) when you frost the cake. Sprinkle the syrup on the cake before frosting.

Rest with patience and practice you will understand your cake batter every time. Here is the recipe

Ingredients:

1 ½ cups all purpose flour/maida

3 tablespoons cocoa powder unsweetened

1 cup condensed milk (also known as milkmaid in India)

¾ cup butter

1/4 sugar sugar

1 ½ teaspoon vanilla essence

1 ½ teaspoon baking powder

¾ teaspoon baking soda

¼ cup water

¼ cup coke

Method:

Preheat the oven at 180C for 20 minutes.

Prepare the pan. I used 9 inch round pan. Grease the pan with butter.

In a bowl sieve all purpose flour, cocoa powder, baking powder and baking soda. Keep aside.

In a large mixing bowl beat sugar and butter for 2 minutes. Butter should become creamy and light in colour.

Mix in condensed milk and beat again for 4 minutes. Add vanilla essence and mix.

Keep adding 4 tablespoons of dry ingredients and mix. When the batter starts to get dry add 4 tablespoons of water. Keep doing it till the dry ingredients and water is finished.

Lastly add coke and mix the batter for 30 seconds.

Pour the batter in the pan. Bake in the oven for 30-40 minutes or till a toothpick or knife inserted in the center of the cake comes out clean.

Cool the cake on the wire rack for 10 minutes. Then take the pan out of the pan and let it cool on the wire rack completely.

Ice the cake with your favourite frosting or serve plain with tea or coffee.

Frosting:

There is a separate post on icings or frostings you can use on this cake. I just took 1 bar (100 grams) each of milk chocolate and dark chocolate. Chopped into pieces and microwaved for 30 seconds. Later I threw in 2 tablespoons of butter and microwaves again for 12 seconds. Mix and let it cool. Frost on the cake directly or cut the cake into layers and then frost.

Final Touch:

I used white chocolate shavings and decorated on the frosted cake. Serve.

 More Valentine's Day recipes:

• Little Hearts Cookies
• Black Forest Cake
• Whole Wheat Heart Chocolate Cake

The Best Chocolate Cake: Full Proof Chocolate Cake Recipe

Cake- I love cakes. Both baking and eating. Baking is a therapy and eating is pure indulgence. What’s the definition of a good cake? I asked this question to few of my friends and relatives. Cake should me beautiful, light, moist, fluffy, crumbly, not to eggy, rightly sweet and must make you forget your stress- were the answers. Honestly I don’t bake often and whatever I bake is with attention to detail. My cakes will taste good, they may not cater to all the characteristics mentioned above but the taste will always be fine.

Beautiful cake, I really don’t excel here. I can do simple icing and decorations but something too perfect and good looking is difficult for me to outcast. I have been baking Mr. Husband’s birthday cake for last 5 years and I love doing it for him. A home baked cake is so much better than those readymade ones. A home baked cake shows your love, passion and compassion. My cakes might lack that good looks but it will outshine any other beautiful looking cake in taste. I promise!!

For me, in this uncertain world, a good piece of cake is an undeniable pleasure. Period! My husband loves chocolate cake and that’s what I have been baking for him for all these years. Below are the cakes that I have made, also shows how my food photography has changed over years ;-)

Chocolate Cake With Chocolate MousseChocolate Cake Topped With Mango MousseBlack Forest CakeChocolate Strawberry Cake

A good chocolate cake. Now, everyone has the recipe that says this is the best chocolate cake-ever. I don’t want to brag that my cake is the best but what I want to explain is that everyone in this world should have one great recipe for chocolate cake that they can follow blindly. A simple recipe with handful of ingredients and this is my ‘that’ recipe.

A jaw-dropping chocolate cake- Moist sponge slabs layered with whipped cream and finally topped with coffee chocolate icing. If you are a serious chocolate lover then get ready for this ultimate chocolate cake recipe.

You can top it with any icing or just drizzle on some honey and enjoy. I made chocolate coffee ganache for this cake and it was super duper goooood (recipe coming soon). Serve the cake with tea, coffee or just enjoy whenever you want.

Ingredients

2 cups all-purpose flour/maida

¾ cup unsweetened cocoa powder

1 teaspoon coffee

2 cups sugar

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

1 cup hot boiling water

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

Method:

Preheat the oven at 180C. Prepare 9 inch round pan. I used some butter to grease the pan.

In a bowl add flour, cocoa powder, baking powder, baking soda, salt, sugar and coffee powder. Mix well. I used a electric beater and mixed these ingredients well.

Add milk, oil and vanilla to dry ingredients. Mix well.

Take one egg a time and mix/beat for 1 minute. Take another egg and beat well for 1 minute.

Mix water and beat the batter on high speed for 1 minute.

Pour the batter on the greased pan and bake for 40-45 minutes. Keep an eye on the cake. Bake until a toothpick or knife inserted in the centre of the cake comes out clean.

Let the cake cool on wire rack. Remove the cake from the pan and frost with your favourite icing.

Eggless Mango Mousse

Am I too late to post a mango recipe?? May be, may be not! Last year I managed to pen down at least three mango recipes- mango lassi, mango milkshake, mango cake. This year, well, better late then never, here comes- Mango Mousse.

What is mousse?? It is a sweet or savory dish made as a smooth, light mass in which the main ingredient is whipped with cream. Another main ingredient in most of the mousse recipe is egg whites. Egg whites are beaten till it forms stiff peak and then used, this sets the mousse and also gives that light taste.

But, I wanted my mango mousse to be egg free. Yeah, Eggless Mango Mousse. Mousse, in spite of its reputation, is really not that difficult to make, and, this recipe will prove it. I used canned Alphonso pulp mango pulp, but you can use fresh pulp as well. Also,  this mousse is bit desi (Indian) style, because it has ginger and lemon juice as well.

Without eggs then how did I set the mousse? Well I used a vegetarian gelatin also know as china grass or agar as we say in Hindi. Agar (china grass) is been used in Indian and Vietnamese cuisine since 1650’s. It is used to set desserts, jellies and sweets. It is easily available in any Indian grocery stores and online. If not you can use Dr. Oektor Veg-gel, it will also give same results.

Things to keep in mind before making mousse:

-chill the bowl and the whisk attachment in the fridge, this will help fasten the process for whipping the cream.

-Make sure you have ice/ice cubes in the freezer.

-Sugar and lemon juice quantity might differ based on the taste of mango pulp. So please taste and adjust.

-Do not over mix the mousse. Please remember to use fold and cut technique.

-Mousse needs to be chilled overnight-so plan accordingly.

Now there goes the recipe.

Ingredients:

1 can mango pulp (500 grams)
250 ml double cream
1/4 cup sugar (divided in 2 parts)
4 tablespoons china grass powder
1/4 cup milk
5 tablespoons water
2 tablespoon ginger juice (2 inch ginger)
1 tablespoon lemon juice

Method:

1. Grate ginger and strain out the juice. Keep it aside.
2. Soak china grass in cold water for 2 to 3 minutes.
3. Whip the cream. Keep adding little sugar and whip till you get soft peaks. Keep in fridge. (keep 5 table spoons of whipped cream separately in a bowl for garnish)
4. Mix milk, mango pulp, sugar and gelatin mix in a pan and let it boil on a medium to low heat. Keep stirring. Boil it bubbles appear.
5. Take a bowl and fill it with ice cubes. Now take another bowl and put it on ice cubes.
6. Sieve the mango mixture on the bowl kept on ice cubes. Make sure there are no lumps.
7. Now keep mixing the mango mix till it turns thick and begins to set. Take out ¼ cup of this mix and keep it aside. (for garnish)
8. Mix the whipped cream in the mango in small batches. Fold the cream.
9. Take the serving glasses and fill the mousse. Chill for 5 minutes.
10. Take the remaining ¼ cup of mango mix and put/layer 1-2 spoons on each glass. Chill again in fridge for 5 minutes.
11. Lastly take the remaining whipped cream in a piping bag and swirl it over the mousse.
12. Chill overnight and serve.

Notes:

You can garnish with mint leaves as well.

Fell free to throw in chopped nuts like pistachios, cashews or almonds.

You can also serve with chocolate chips.

Pink Rose Cake: Vanilla Fresh Cream Cake: Sponge Cake: Eggless Baking

Mother- greatest power of the universe!  Because she is there, you are there. You owe your existence to her. When she smiles at me even on a Skype call, I feel like her smile has hugged me. Oh there are millions reasons why I love her and probably because of the million things she has done and still doing for me which I don’t even know of. That’s mom- one selfless person who can make everything worthwhile. How would you describe a mother, someone asked me. Well, life doesn’t come with manual, it comes with a mother.

To compile this post I asked my blogger friends to tell why a mother is an inspiration for them and one recipe/dish they will like to cook for their mother.

Sandhya of Sandhya’s kitchen says-My mum is a very skilled cook, who believes that we need to have a balance in what we eat. Anything in moderation is good for health like a Teaspoon of Ghee. I have learnt my basics (disinterestedly at a very early age like any other girl). Seeing her work selflessly always inspires me !! 

Mum being a coconut lover, I would love to dedicate this recipe of Blueberry Coconutmilk Smoothie to her.

Manali of Cook With Manali  says-My mom inspires me everyday, in everything I do. I think the biggest thing that she has taught me is to have patience and to face all challenges in life with a smile. She is the strongest woman I know and whatever I am today, it's all because of her. 

Mom loves my muffins, so for this Mother's Day I would love to bake her a batch of these Mini Banana Blueberry Streusel Muffins, I am sure she would love them!

Rafeeda of Big Sweet Tooth says- Umma was somebody who had a limited dishes to her repertoire. She never loved to experiment and get out of her comfort zone, so much that we could predict what was the menu for the whole coming week. However, whatever she would make, the taste would be so good that I definitely cannot match that taste. She enjoys it when my sister and I do our experiments even though she wouldn't be involved in it. 

She wanted me to try making Lqeimat, which are Emirate yeasted dumplings drizzled with date syrup. However I couldn't make it even last month when they were with me, thanks to our tight schedule. InShaAllah, wish to make it soon for her. 

And I decided to dedicate this simple Pink Rose Cake for mother’s day. I used Vanilla Sponge cake for base and iced it with fresh cream icing with 2 drops of pink colour.

Chocolate Chip Cookies: Best Eggless Recipe

Cookies I guess are everyone’s favorite. Not guess, I am sure. I haven’t met anyone who does not like cookies. Yeah one may have their own favorite cookie but cookies everyone loves. Probably that is why I have many cookies recipes on my Indian blog. Whole wheat cookies with almonds are typical Indian naankhatai style, also called as bakery biscuits. If you are looking for something fancy see heart shaped vanilla cookies dipped in chocolate. Also some savory or namkeen cookies are on the blog like curry leaves cookies and cheese cookies. If all this doesn’t please you then simple good old butter cookies will.

Among all the cookies, Chocolate Chip Cookies are my favorite and I am a bit embarrassed that the recipe is appearing on my blog after 3 years. What can I say? Well these cookies are so good that whenever I bake them it just finishes off in minutes- before I could even click pictures. Yeah so that’s the best excuse I can make. *wink*. Okay, honestly I don’t want to bore my husband and friends with these cookies, so I hardly bake them. You see, good things come after a lot wait, but the wait is always worth.

Last Sunday I had an itch to bake these chocolate bites (named by Mr. Husband). Crunchy on the outside, chewy on the inside and so buttery and chocolaty, according to me these are the best chocolate chip cookies-period! And these are eggless too; yeah some of my friends could not believe that cookies without eggs can be sooooo good. So with festive season approaching why not treat your friends and relatives with these homemade goodies, what’s better then a box full of chocolate cookies? This time ditch those mithai dabbas or sweet boxes and gift these cookies- just use a fancy box, tray, basket and wrap or ribbon it up.

Here are some pointers that will help you to make best cookies:

-Use good quality chocolate chips. Yes please. I recommend Hershey's Semi-Sweet Chocolate Baking Chips.

-Make sure the vanilla essence is pure and original. I swear by Nielsen-Massey.

-Make use of unsalted butter, it brings out the best taste. If unsalted butter is not available then you just avoid adding salt.

-Brown sugar helps to give rich color. Where as granulated white sugar crystallizes and gives that sugary crunch. So both the sugars are important.

-I never freeze my chocolate chip cookies  dough, I bake them instantly. When you freeze the dough chocolate chips become hard whereas if you bake instantly some bits of chocolate chips melts while baking, this gives that chewy taste.

Now, Here is the recipe to make the best eggless chocolate chip cookies.

Ingredients:

1/2 cup chocolate chips

1 cup and 2 tablespoons -All purpose flour/maida
1/2 teaspoon baking soda
A pinch salt
1/2 cup unsalted butter
1/4  cup granulated white sugar
1/4 cup brown sugar
2 tablespoons milk

1 teaspoon vanilla essence

Method:

1. Preheat the oven at 180C for 10 minutes.
2. Line a baking tray with parchment or baking paper.
3. Sieve all purpose flour, salt and baking soda. Keep aside.
4. In a bowl cream together butter and sugar.
5. Add vanilla essence and milk. Mix.
6. Add in sieved ingredients and form soft dough with your hands.
7. Add in chocolate chips and mix again.
8. Make one inch small ball and arrange on the lined baking tray. Flatten the cookies slightly. Make sure the cookies have some gap in between each other because cookies spread while baking.
9. Bake in the oven at 180C for 10 -12 minutes or till you see the edges of cookies turn golden.
10. Let it cool on a wire rack for 10-15 minutes.

Notes:

You can freeze the dough and use later.

Once cooled, the cookies stay fresh in a air tight container for one week.

Keep an eye on the cookies, it can burn fast. Just wait till you see the edges turning dark brown.

Cheese Cookies :Eggless Indian Style Salted Cheese Biscuits

Nibbles- all time favorite thing. Easy quick and a perfect partner while watching tv, reading a book, spending some me-time or just like that. And better if it has cheese, I mean who can say no to cheese-y munchies? Cheese Cookies how does that sound? Recently when I was sent Primula Cheese to try and make some vegetarian dish out of it, I just could not wait. Within a minute I knew I wanted to bake cheese crackers. Flaky and crunchy bits of cheese- ah you getting the picture now.

Little about the Primula Cheese.

And here is how they make it:

It was sent to me in the cute cool blue colored bag, which by the way I loved. Light Cheese, Cheese with Chives and Original Cheese was in the bag. Let me tell you, I am totally enjoying these cheeses. I have had a thick layer on the toasted bread, dipped it in nachos, mixed it pastas, rolled in tortillas and I am totally hooked. I love all three so much that honestly I can’t choose a favorite one. Cheese in tubes- innovative isn’t it? Swirl it, spread it, melt it- do whatever and however you want but do try Primula Cheeses, I bet you will enjoy it to the core.

  

These cheese crackers are addictive and perfect for party or that happy hour time nibble. I used Primula Light Cheese and flavour it gives is earthy, oozing and perfect. I made these crackers a bit thick, more like biscuits or cookies and then paired with little drops of Chives Cheese and oh my god, it was like pair made in heaven.

Ingredients:

1/2 cup All purpose flour/maida

2 tablespoons butter

1/2 teaspoon red chilli powder

1 pinch black pepper powder

Salt to taste

3 tablespoons primula light cheese

Pinch baking soda

Pinch baking powder

Method:

Sieve all purpose flour, salt, red chilli powder, black pepper, baking powder and baking soda in a bowl.

Mix butter in the above bowl. Mix butter till you have bread crumbs like texture.

Mix cheese in it and form the dough. It should be medium soft dough.

Form the dough in the shape of log and cover with cling film and freeze for 1/2 hour.

Preheat the oven at 180C for 10 minutes. Line a baking sheet with parchment paper.

Take the log out of freezer and cut in 1 inch thickness and arrange in baking sheet.

Bake for 8 minutes, flip the cookies and bake again for 8 minutes.

Cool on a wire rack.

Swirl Chives Cheese on cookies and serve.

Notes:

You can use any cheese spread instead primula cheese.

Add little salt because cheese already contains salt.

You can add herbs like oregano, basil or rosemary.

Serving suggestions:

Serve with toppings such as tomatoes, olives or any veggies.

You can top these cookies with cheese, tomato or any chutney.

Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking Primula Cheese and OPR  for sending cheese  for review.