Skip to main content

Featured Post

Gojjavalakki / Tamarind Poha

  Tamarind Poha: A Tangy Twist on a Classic Breakfast Poha, a beloved breakfast dish in India, typically features flattened rice sautéed with spices, vegetables, and sometimes nuts. One delightful variation is Tamarind Poha from Karnataka , which adds a tangy twist that elevates the traditional flavors. It is no onion no garlic breakfast recipe.This dish is not only quick to prepare but also a fantastic way to kickstart your day. Here’s how to make this delicious Tamarind Poha at home. Ingredients Flattened rice (poha) : 2 cups (thick variety) Tamarind pulp : 2 tablespoons Oil 2 tbsp Red chilies : 1-2,  (adjust to taste) Mustard seeds : 1 teaspoon Curry leaves : 8-10 Hing 1/2 tsp Turmeric powder : ½ teaspoon Salt : to taste Peanuts : ¼ cup (optional) Jaggery 1-2 tbsp Methi powder 1/2 tsp Sarina pudi / Rasam Powder 1 tsp Fresh coriander leaves : for garnishing Oil : 2 tablespoons Instructions Prepare the Poha : Rinse the flattened rice in cold water until it softens. Dr
Post a Comment

Wholewheat Ladi Pav

   

 Pav is basically a soft and puffy Indian style bread recipe made with flour and dry yeast. It is ideally served with Pav bhaji, Vada pav, Bhaji Pav, and many other Indian street snacks and Chaats. It is so popular in the streets of Mumbai that people eat Pav with their tea, breakfast, as snacks, and also for dinner.

This is a whole wheat Pav recipe that doesn't contain any Maida/All purpose flour. I have tried all the proportions of APF and whole wheat flour. I got great results but always felt that there must be a completely healthy option for this Pav. So finally tried making them completely with whole wheat flour and the results were amazing. 
Even though you don't get that too soft texture in this recipe...still they are soft and puffy enough just like the maida ones.


This recipe requires very few ingredients. The process of making them definitely requires some practice. I will be explaining the method in detail.

Let's dig in the recipe!

INGREDIENTS:
Whole wheat flour 2 cups
Butter 1/4 cup
Active yeast 1.5 tsp
Warm milk 1/2 cup 
Sugar 1 tbsp 
Salt to taste 
Water to knead the dough
Milk for brushing
Butter for applying.

INSTRUCTIONS:
1. Lets activate the dry yeast first. In a bowl, add dry active yeast, warm milk, and sugar. Stir well and keep it covered aside for 15 minutes.

2. Now in a large bowl, add whole wheat flour, butter, activated yeast, and water. Knead to make a soft dough for 15 minutes and keep it aside covered with a damp cloth for 1 and half hour or till it doubles in size.

3. Deflate the dough by inserting a finger which should leave a depression in the dough. Knead the dough again for 5 to 10 minutes.
4. Divide the dough into equal portions. Roll each portion of the dough into a smooth ball.

5. Place them on a greased aluminum tray at regular intervals.

6. Cover them again with a damp muslin cloth and keep aside for 30 minutes. They will again double in size.

7.Preheat Oven at 375 degrees Fahrenheit.

8. Brush them with some milk. Place the trays in the Oven and bake for 20 minutes.

9. Once the Pavs are baked, Take out of the oven and apply butter all over the pav. This will give a shine and a nice color.
10. Serve these buns with Bhaji or make Vada pav.

I hope you will love this yummy and healthy pav recipe. Do comment me your feedback in the comments section below. Also Would love to connect on Instagram @archanasvegfoodchronicles.Do tag me in your post or tag #archanasvegfoodchronicles on your post if you try this recipe.



Labels:

Comments

Post a Comment

Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst
Post a Comment
Read more

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa
2 comments
Read more

Huli pudi (Sambar Powder) North Karnataka style

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a
Post a Comment
Read more