Baked Masala bun/pav/smashed potato filling stuffed Bun. They are one of the authentic and most loved bakery items in India. INGREDIENTS: For the dough : Activated yeast 2 tsp Milk 1/4 cup Sugar 1 tbsp Wheat flour 11/2 cups All purpose flour 11/2 cups Salt 1/2 tsp Milk 1/2 cup Water to knead For the stuffing : Oil 1 tbsp Jeera 1 tsp Hing 1 tsp Turmeric powder 1/2 tsp Onion chopped 1 Potatoes boiled 5-6 Salt to taste Sugar 1/2 tsp Garam Masala 1 tsp Recipe *Activating Yeast: In a bowl, mix 2 tsp activated yeast and milk and 1 tbsp Sugar. Keep it aside for 20 minutes. *Potato filling: In a pan Heat oil, add jeera, asfoetida, turmeric powder chopped onions saute well. Add boiled smashed potatoes , salt, sugar , garam masala.Stir well. Cook covered for 2 minutes..Keep aside. *Making the dough: Sieve 11/2 cup of wheat flour, 11/2 cup of all purpose flour, add salt, 1/2cup milk and water. Knead a soft dough.Keep kneading for 15 minutes. Keep it in a big bowl aside for 45 minutes to let it
Gujarati Kadhi is one of the most delicious, sweet-sour yogurt kadhi made with chickpea flour and yogurt and tempered with spices. It is basically a yogurt-based gravy dish that goes well with Khichdi, basmati rice, or soft phulkas. This is one of my personal favorites, and the first time I had tasted it in a kathiyawadi restaurant. Since then I love making this whenever I get bored of making Sambar and Rasam. This Kadhi is an essential part of Gujarati cuisine. They like it to be thinner, use less began, unlike Punjabi kadhi which is thicker in consistency. One thing to be kept in mind is to never cook the kadhi on very high flame and also use room temperature yogurt...so the kadhi won't split or curdle. This simple recipe involves a lot of aromatic spices like cinnamon, cloves, cumin seeds, asafoetida which are all so good for digestion and light on the stomach. They also give a distinct and unique flavor to Kadhi and taste awesome without onion and garlic. With just