Makes 16 Pav’s

Ingredients

•  2 1/2 cups of All-purpose Flour (Maida) 
• 1 cup of warm milk (if needed you can add more than one cup of milk to make a soft dough)
• 1 – 2 Teaspoons of Salt 
• 5 Teaspoons of Butter 
• 2 Teaspoons/8 gms of Yeast 
• 1 Tablespoon of Sugar
• Milk & Butter For Brushing 
• Oil for greasing

Instructions

1. Warm the milk, Add the sugar and yeast. Mix well and keep aside for 8-10 minutes.
2. Add the flour, salt in your kitchen platform or Dough kneading plate mix well (If you have a dough maker/mixer use it for kneading the dough)
3. After 8-10 minutes the yeast mixture should look frothy if not, then use another yeast 
4. Add this yeast mixture to the Flour and mix well and start making a dough. It should become a sticky paste. if, not then add more milk
5. Now add the butter to the sticky paste and continue kneading until it turns to a very soft dough it will take around 10-15 minutes of kneading to reach that stage. (if you are using dough mixer use it for 10-15 minutes)
6. Don’t add any flour while kneading. It will be not soft if you add anything (except milk) while kneading.
7. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for one hour.
8. It will double in volume after one hour, oil your hands punch down the dough. 
9. Take out and knead for one minute, if it’s sticking too much then, sprinkle some flour. Don’t add too much flour or else, the Pav’s won’t be soft.
10. Now divide the dough into 16 portions. with your hands roll them in a circular motion to make a ball shape.
11. Take an 8″ Square or Rectangular tray (cake tin) and then grease it using oil, place all the balls. 
12. Keep the balls very close touching each other. Otherwise, they won’t rise.
13. Now cover the tin with a damp cloth and keep aside for another hour.
14. Preheat your oven to 200C (392F) for 10 minutes.
15. Carefully remove the damp cloth after 45 minutes so that they don’t stick to the cloth.
16. After one hour, brush the pav gently with milk. Gently place the tray in the oven and bake for 15 minutes.
17. If the buns don’t look brown, bake for some more time. 
18. Then, take them out immediately and brush them on the top with butter. Keep aside till they cool.

You can eat them by making a vada pav, Pav Bhaji and make a burger.

Note:

if they pav’s get overcooked they will become hard.

The tray should be kept in the middle rack. 

• 2 1/2 cups of water
• 1 teaspoon ground turmeric 
• 1/2 teaspoon cinnamon (optional)
• 2 teaspoons of honey or jaggery 
• 1 teaspoon grated fresh ginger 
• 5-6 Basil leaves (optional)
• 1/4 teaspoon ground black pepper 
• 1/2 Lemon Juice

1. Boil water in a pan then put all the ingredients in except honey and lemon juice. 
2. Reduce the heat to medium-low and simmer for 8-10 minutes.
3. Add the lemon juice then strain the tea into the cups then add honey. (if you’ve chosen to not use jaggery)

Note:

1. Turmeric is anti-inflammatory, it helps in fighting many diseases and also works as an antibiotic.
2. Ginger is rich in antioxidants that help to boost the immune system and helps in curing a cold, cough and/or flu.
3. Black pepper is enriched with Vitamin C, it naturally boosts your immunity and works as an excellent antibiotic.
4.  Basil helps to relieve a sore throat. 
5.  Lemons have a high amount of Vitamin C

• 1 Bunch coriander washed and cut
• 1/2 cup mint leaf (pudina)
• 2 cloves garlic (lasuan)
• 2 green chillies (Hari Mirchi)
• 1/4 teaspoon black salt (Kala namak)
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 Teaspoon salt (namak)
• 1 teaspoon lime juice (nimbus ka ras)
• 3-4 spoons of water
• 10-12 Peanuts (mumfail) (Optional) if you want your chutney to be thick
• green mangoes (kachi Kerri) (Optional)

STEPS TO MAKE CHUTNEY

• Put all ingredients into the grinder and grind all ingredients
• you can eat this chutney with parathas, pakoras, and samosas. etc.
• Refrigerate the chutney and you can enjoy it for 3 to 4 days.

For Kneading Dough:

• Refined flour – 1.5 cup (200 grams)
• 2 tbsp oil (40 grams)
• Salt – 1/2 tsp or to taste
• 1/4 teaspoon sugar

For stuffing:

• Potato – 3 (200 grams) (Boiled)
• Green coriander – 2 to 3 tbsp (finely chopped
• Green chilly – 1 (finely minced)
• Ginger – 1/2-inch-long piece (grated)
• Red chill powder – 1/4 Tsp
• 1/2 Teaspoon Cumin Seeds
• 1/2 Teaspoon Mustard Seeds
• Roasted cumin powder – 1/2 tsp
• Salt -1/2 tsp or to taste
• Garam masala – less than 1/4 tsp
• Mango powder – 1/4 teaspoon
• Coriander powder – 1 teaspoon
• Asafoetida one pinch
• Turmeric powder -1/4 teaspoon
• Oil – for frying

HOW TO MAKE MINI SAMOSA

Take refined flour in a bowl and add salt and oil into it. Mix well and knead the stiff and smooth dough like Roti dough by adding water little by little use around 1/2 cup of water for kneading this much quantity of flour). Cover and keep aside the dough for 20 minutes to set

Prepare Stuffing:

Boil the potatoes and peel the boiled potatoes and mash finely. Heat 2 tsp oil in a Pan and Now add Asafoetida, cumin seed, mustard seed ginger, green chilly after that add coriander powder, turmeric powder, red chilly powder, roasted cumin powder, mango powder, garam masala, and salt. Mix all ingredients well and add finely mashed potatoes mix well and turn off the stove and then add some green coriander as well.

Stuffing is ready, take it out in a plate and allow it to cool down.

Grease your hands with some oil and knead the dough again. Make small lumps from the dough. Take one dough ball and roll out flat like Roti/Chapati and Divide the rolled Roti into two equal halves. Lift one part and fold giving it a cone shape. Stick the edges using some water. 

Stuff the cone with potato stuffing. Give a plate at the back of the samosa and stick the edges using some water. Place the samosa on a plate in the correct position. When the oil is medium hot Fry Samosas 10-12 minutes until they turn golden brown then take out the fried samosas and place them over a plate with tissue paper. Similarly, fry all samosas. samosas are ready. Serve these samosas with green coriander chutney, sweet tamarind chutney or tomato sauce.

Suggestions:

• Add oil in refined flour prior kneading it, samosa tastes tastier. 
• The dough should be Smooth like Roti dough
• While making the cone and sticking the edges, use water and stick well.  

• 1 cup coconut
• little coriander leaves
• 3 green chilli
• small ball sized tamarind /imli
• ½ tsp salt
• ¼-½ cup water
• 2 tsp yogurt (Dahi)
• 1 tsp lime juice
• 2-3 spoon roasted gram dal (chana dal)
• 8-10 roasted peanuts (optional)

FOR TEMPERING:

• 2 tsp oil
• one pinch of asafoetida
• 1 tsp mustard seeds/rai
• ½ tsp urad dal
• 2 dried red chilli
• few curry leaves

INSTRUCTIONS

1. firstly, in a blender take a coconut, green chilli, small ball sized tamarind, salt, coriander leaves, yogurt, lime juice, the roasted peanuts and gram dal.
2. add in ¼-½ cup water as required depending on the variety of coconut used.
3. blend to smooth paste adding more water if required.
4. now prepare the tempering by heating 2 tsp oil.
5. add one pinch asafoetida, 1 tsp mustard seeds, ½ tsp urad dal, 2 dried red chilli and few curry leaves. allow spluttering.
6. finally, pour the tempering over coconut chutney and serve with idli, dosa and uttapam

• 2 Cups of Rice
• 1 Cup urad dal
• 1 Teaspoon ENO or 1/2 teaspoon cooking soda
• 2 Teaspoon salt or (To Taste)
• Water

1. Wash rice and urad dal separately 2-3 times then Soak rice and urad dal in water for 6-8 hours. Drain all the water from the urad dal and grind it to a fine paste. Add water accordingly.
2. Grind the rice to a coarse paste (add water as needed) and then mix both the pastes together in a large bowl and whisk them well. Make sure that the consistency is thick.
3. Now, the idli batter needs to be well-fermented. This step is very important to get soft and fluffy idlis. Keep the batter in a warm place to ferment. Once the batter has risen, add salt and eno to it and whisk to mix it well.
4. Grease the idli stand with oil and take a full spoon of batter and fill the idli mould. Add 1 cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 15-18 minutes before turning off the stove.
5. If you are using a cooker, use it without a whistle and steam it for 15 -18 minutes and then switch the stove off. In both cases, wait till the steam is released before you take the idli to stand out. Wait for another 5 minutes and then use a sharp knife/spoon to scoop the idlis out. Serve warm with coconut chutney.

• 3 cups full cream milk
• 2 tbsp custard powder
• 3 tbsp cold milk
• ¼ Cup sugar
• ¼ tsp cardamom powder / elachi powder

FRUITS

• 8-10 grapes, chopped
• 1 Apple chopped
• 1 small sized banana, chopped
• ¼ cup pomegranate seeds
• 1 small-sized mango, chopped
• Dry fruits (optional)
• Saffron (optional)

INSTRUCTIONS

HOW TO PREPARE FRUIT CUSTARD

1. Use thick bottomed pan then add milk.
2. Stir occasionally and get the milk to boil.
3. Use one bowl and put 2 tbsp of custard powder in it.
4. Add 3-4 tbsp of milk and mix well.
5. Stir continuously until all the lumps disappear
6. Once the milk has boiled, turn off the flame and pour the prepared custard mixture into it and add sugar then boil again 4-5 minutes and stir continuously on low flame.
7. Transfer to a bowl and cool completely.
8. Add all fruits and add cardamom powder, dry fruits, saffron and mix well after that refrigerated about 2-3 hours.
9. Serve fruit custard chilled.

FOR SAMBAR POWDER:

• 2 tsp oil
• 1 tbsp coriander seeds
• 1 tbsp chana dal
• ½ tsp cumin/jeera
• ¼  tsp methi/fenugreek seeds
• ½ tsp Black pepper
• 4 dried Kashmiri red chilli
• few curry leaves
• 1 pinch of asafoetida

FOR SAMBAR:

• 1 cup tamarind extract
• few curry leaves
• ½ onion, chopped
• 5 beans, chopped
• 1 carrot, chopped
• 1 tomato, chopped
• 1 tsp salt
• 1 cup of water
• 1 ½ cup toor dal, cooked
• 2 tbsp coriander, finely chopped
• 1 cup bottle gourd (lauki)
• ½ cup eggplant (baingan)

FOR TEMPERING:

• 2 tsp oil
• 1 tsp mustard/rai
• 1 dried Kashmiri red chilli
• few curry leaves
• 1 pinch of asafoetida (Hing)

INSTRUCTIONS

How To Prepare Sambhar Powder

Pour 2 tsp oil in a pan Put Chana, methi seeds, fry them till they turn light brown. Now add coriander, Jeera, Heeng, Curry leaves, black pepper and red chilli and fry 1minute. cool it off the spices and grind them.

How To Cook Sambhar

Put dal with 3 times more water in a cooker then Add gourd, brinjal, Carrot, Beans, Eggplant, onion, tomato, salt to taste cover the cooker and after 1 whistle goes off cook dal for 4-5 minutes on a low flame. Turn off the gas.

Pour oil in a pan and heat. Put Heeng and Rie in hot oil, once Rie is fried add 1 Dried Red chilli, curry leaves, and then fry. Now open the cooker and add dal in a kadhai/pan put tamarind extract, 2 -3 cup water and sambhar powder and boil for 10 minutes and turn off the stove.

Now Sambhar is ready to serve to take out Sambhar in a bowl garnish with green coriander leaves. Serve Sambhar with Idli, Dosa, Rice or your favourite dish and enjoy.

Notes:

If you do not want to make sambhar powder at home you can also buy at the store

• 250 gm Edible gum ( Gond )
• 4 Dry coconuts grated ( Khopra)
• 500 gm Ground Sugar ( Boora)
• 250 gm Green Raisins ( kishmish)
• 500 gm Cashew nuts (Kaju)
• 250 gm Almond (Batam)
• 500 gm Clarified butter ( Ghee)
• 250 gm Dry Dates (Kharak)
• 500 gm Urad dal Aata

Step By Step Instructions for Gond Ladoo

1. Grate all dry fruits (Cashews, Almond, and Dry Dates)
2. Heat Ghee (clarified butter) in a pan and deep fry Gond in medium heat until the Gond has puffed light brown.
3. Take out the fried Gum and keep it aside in a flat tray and allow it to cool down to room temperature. Thereafter crush the fried gum into a fine powder using a rolling pin.
4. Take 1 Cup Ghee in a heavy-bottomed pan and heat it lightly.
5. Add Urad dal flour to lightly heated Ghee and stir it continuously until it turns aromatic and golden brown.
6. Now take the Kadai/pan away from the stove and allow it to cool a bit to a point where it still retains its warmness.
7. Then Add ground sugar (Boora) in the mixture and mix well and then add the all dry fruit powder, the grated coconut, Raisins(Kishmish) to the mixture and mix well into the Kadai or a big pot
8. Heat 2-3 tbsps ghee in it to make the Laddus.
9. Make Ladoos (ball-shaped objects typically of the size of a lemon) from the mixture by pressing and shaping it between your hands while the mixture is still warm. Gond/Urad dal Atta Laddoo is ready to serve.
10. You can make around 60 small size Laddus and 35 big size Laddus.

Notes:

If the Ladoos are not going together properly then, add a little more ghee

Ingredients for Pizza Dough

• 3 Cups All-purpose flour
• 2-3 Tablespoons Oil
• 2 teaspoons yeast
• 2 Teaspoons Sugar
• 2 Teaspoons Salt
• 1 – 1 1/2 cups warm water

Ingredients for Pizza Toppings

• Pizza Tomato Sauce – 4 tablespoons.
• Mozzarella Cheese – 50 gms.
• Black Pepper – 1/4 teaspoon.
• Olive Oil – 1 tablespoon.
• Onions
• Green peppers
• Mushrooms.
• Tomatoes
• spinach
• Olives
• Any toppings Of Your Choice
• Italian Herbs/Pizza Herbs

Pizza Dough

Yeast mixed with Maida flour (dough)  is prepared 2-3 hours in advance to make Pizza at home. You can prepare an extra quantity of dough and store it in your refrigerator, which can be brought into use for the next 5-6 days. You can also store the dough in the freezer and whenever you want to make a Pizza, just take it out from the freezer and frost it to make a Pizza instantly.

Pizza Dough Recipe

Yeast is the main ingredient to make dough for Pizza Base. You can either use Dry Active Yeast or Fresh Home-Made Yeast.

Take lukewarm water and fill it with 1 tablespoon yeast till the top. Add sugar to it and cover the bowl for 2-3 minutes.

Take the flour in a separate plate, add Oil, and Salt to it. Mix them well. Knead the Flour mix thoroughly with the yeast water for about 5-7 minutes until it gets smooth. Grease the smooth dough with some oil and keep it away for about 2-3 hours covered with a fresh clean towel. Place the bowl at a warm place. Within 2-3 hours the dough will rise up and get double in quantity. Pizza dough is ready to make Pizza.

Method – How to make Pizza

Take the Pizza dough and roll it with hands in a round shape. Dust it with a little dry flour and roll it into 10 inch round disc on a rolling board. The Pizza base should be thick from the corners.

Get The Toppings Ready ( Topping of your choice)

Preheat the Oven at 232* Celsius for 20 minutes or 400* Fahrenheit.

Spread some dry Flour on the Pizza baking tray and put the Pizza base in it. Top up the Pizza Base with Tomato Sauce leaving about 1 c.m space at the corners. Spread the Sauce evenly in all directions. Now place the toppings at little distance from each other on the Tomato sauce, followed by spreading the grated Mozzarella Cheese over the Toppings in all directions. Sprinkle freshly grounded Black pepper and Other Italian herbs over the Mozzarella Cheese. You can also spread little Oil on all the corners.

You can create the topping according to your taste and preferences. Just keep in mind that the vegetables should not be extremely moist, else the base will not get crispy.

Put the tray inside the preheated oven and set the temperature at 232* Celsius for 20 minutes or 400* Fahrenheit. the Crispy and tasty Pizza is ready. Cut the Pizza into slices from the center and serve it hot.

Pizza Sauce Recipe (Optional Can Buy At Store)

Ingredients to make Pizza Tomato Sauce

• Tomato – 4-5
• Salt – 1/4 teaspoon.
• Black Pepper – 2 pinches.
• Tulsi (Basil) Leaves- 6-7
• Olive Oil or Butter – 2 tablespoon.

Method- How to make Pizza Sauce

Wash and cut the tomatoes into small pieces and make a paste.

Heat Olive Oil in a small pan and put Salt, Tomato Paste, Black Pepper, Tulsi Leaves, and cook it till a thick paste is formed.  Pizza Tomato Sauce is ready.

Notes

You Can Put Any Toppings You want on your pizza

You can Buy naan bread or pizza base at the store and put toppings and other stuff on if you do not want to make pizza dough

You can buy pizza sauce at the store

if you have Italian seasoning then add that instead of basil and oregano