The Best Burger Buns You'll Ever Make

Burger Bun

 Ingredients :

• all purpose flour (maida ) - 300 g ( 2 cups + 2 tbs )
• salt - 3/4 tsp ( 4 g )
• instant yeast - 1 tsp
• luke warm milk - 130 ml ( 1/2 cup + 1 tsp )
• soft unsalted butter - 2 tbs ( 30 g )
• sugar - 2 tbs (30g )
• egg - 1 (50 g )

 Method

• mix together flour and salt and keep aside
• into a mixing bowl add all other ingredients except butter and mix well
• add flour into this and combine everything very well
• now knead the dough for 6 - 7 minutes
• allow the dough to rest for 20 minutes
• now add butter into it and mix until the the butter is completely absorbed by the dough
• then allow the dough to ferment until double in size ( about 1 - 1 1/2 hours )
• once it is ready ,degas the dough by pressing it
• divide the dough into 6 equal parts and shape into balls
• arrange them on a baking tray
• cover and rest the balls to puff up ( 45 minutes )
• give egg wash and sprinkle some white sesame seeds
• bake in preheated oven at 190 degree Celsius for 20 - 22 minutes
• take out from oven and allow them to cool completely
• soft burger bun is ready to use

The Best Homemade Pizza Recipe

Homemade Pizza

 Ingredients :

  Pizza Sauce

• fresh tomato - 1/2 kg
• garlic - 6 -7 cloves (5 g )
• onion - 1 small ( 50 g )
• dried basil - 1 tbs
• dried oregano - 1 tsp
• kashmeeri red chilly powder - 2 tsp
• pepper powder - 1/2 tsp
• salt - 1 tsp
• sugar - 1tsp
• olive oil - 1/4 cup

   Pizza Base

• all purpose flour ( maida ) - 400 g (3 cups - 2 tbs )
• salt - 1 tsp
• instant yeast - 1 tsp
• olive oil - 20 ml ( 1 tbs + 1 tsp )
• sugar - 1 tbs ( 15 g )
• warm milk - 1/2 cup ( 125 ml )
• warm water - 160 ml ( 1/2 cup +2 tbs + 1tsp )

  How to make Pizza Sauce

• chop and blend the tomatoes
• heat up olive oil in a pan
• saute finely chopped garlic for 4 seconds
• add onion and saute until translucent
• add tomato puree and cook for 4 minutes
• add chilly powder,oregano,basil,salt,and sugar
• mix well and cook on low flame for 20 - 25 minutes
• turn off the flame and store in an air tight jar when it is completely cool
• you can store this upto 1 week in the refrigerator
• it is better to use the sauce at least after 8 hours of preparation

  How to prepare pizza base

• mix together flour and salt and keep aside
• combine all the ingredients in a mixing bowl
• add flour into this and mix well
• the dough will be very sticky at this stage  
• cover the bowl with a cling wrap and allow the dough to rest for 20 minutes
• after 20 minutes you can see that the dough is less sticky because of the gluten formation
• knead the dough fo 6 - 8 minutes, until the dough becomes soft and smooth
• grease the bowl and place the dough in it
• cover the bowl and allow the dough to ferment until double in size ( about 2 hours 0
• then press the dough gently to remove the air out
• divide the dough into 2 or 3 or 4 pieces 
• shape them into balls 
• arrange the dough balls  in a greased tray and allow them to ferment again until double in size  ( 45 minutes )
• now transfer the dough ball onto a lightly floured surface and stretch into a circle of 10 inch diameter
• transfer this into pizza pan and aply some olive oil 
• spread pizza sauce and your favourite topings ( I used sliced onion , capsicum ,carrot,mozarella cheese and cheddar cheese )
• preheat oven at maximum heat for 30 minutes
• bake the pizza at maximum temperature for 10 - 12 minutes
• take out from oven and allow it to cool for 10 minutes
• now cut the pizza and enjoy
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Homemade Cinnamon Rolls Recipe

Cinnamon Rolls

 Ingredients for the dough :

• all purpose flour ( maida ) - 300 g ( 2 cups + 2 tbs )
• salt - 3/4 tsp
• milk - 140g (1/2 cup + 1 tbs )
• sugar - 30 g ( 2 tbs )
• soft unsalted butter - 30 g ( 2 tbs )
• instant yeast - 1/2 tsp
• egg - 1

 Ingredients for filling 

• brown sugar - 80 g ( 1/2 cup )
• cinnamon powder - 1 tsp
• butter - 45 g ( 3 tbs )

 Ingredients for cream cheese glace

• butter - 30 g ( 2 tbs ) 
• cream cheese - 60 g ( 1/2 cup )
• powdered sugar - 90 g ( 1/2 cup )
• milk - 1 tbs
• vanilla - 1/2 tsp
• pinch of salt

Vegetable Cutlet Recipe

Vegetable Cutlet

 Ingredients :

• grated carrot - 75 g (1 cup)
• grated beetroot - 160g (1 1/2 cups)
• peas - 50 g (1/2 cup)
• boiled & mashed potato - 200 g ( 3 medium)
• finely chopped ginger - 1 tsp
• chopped green chilly - 5 (adjust as per your taste)
• cumin powder - 1/2 tsp
• pepper powder - 1/2 tsp
• garam masala - 1 tsp
• sugar - 1 tsp
• lemon juice - 1/2 tbs
• chopped coriander leaves - 1 tbs
• bread crumbs - 100 g
• maida - 4-5 tbs

Method

• heat up 4 tbs oil in a pan
• add ginger and chilly and saute for 1 minute
• add the veggies exept potato
• add salt and stir for 1 minute
• cover and cook on low flame for 3-4 minutes
• open the lid and add lemon juie,pepper,garam masala, cumin powder and sugar and mix well
• add mashed potato and combine well
• turn off the heat and add coriander leaves and 2 tbs bread flour
• the mix should be non - sticky
• allow this to cool completely
• when the mix is cool give them desired shape 
• in a separate bowl put maida and mix a few salt and pepper powder;add water to make a loose batter
• dip the shaped cutlet in the batter first,then coat with bread crumbs and repeat this process one more time;double coating gives an extra crispiness to the cutlets
• fry them in hot oil on medium flame until golden brown
• drain them on to absorbant paper and serve warm.

100% PERFECT SOFT MYSORE PAK RECIPE | GHEE MYSORE PAK

Soft Mouth Melting Mysore Pak

 Ingredients :

• besan - 1 cup (120g)
• sugar - 11/2 cup (360 g)
• ghee + oil - 1 1/2 cup (360 g)
• cardamom powder - 1tsp

Method

• prepare a 5 inch sqaure tin;grease it and line with a parchment paper
• sift the beasan to remove the lumps if any
• take 1/2 cup of ghe-oil mix and pour into the besan;whisk well until smooth and keep aside
• add sugar into a heavy wide wok and pour 3/4 cup of water into it
• turn on the heat and stir well until the suagr dissolves
• then boil it until the syrup reaches one - string consistency (it may take 2 minutes on medium heat)
• add cardamom and the beasan - ghee mix into it and stir well for 4 minutes on medium heat
• add the ghee oil mix 3 table spoon and stir well until the ghee get aborbed into the mix
• again add 3 table spoon of ghee - oil mix and stir well
• repeat this process until you left 3 table spoons of ghee- oil mix in your hand
• before you add final ghee, stir well until the mix become very pale in colour
• now add the final ghee and turn off the heat;stir well for 2 minutes- 2 1/2 minutes more until the mix becomes little more thick
• transfer this into the prepared tin and level the top with a spatula
• allow this to cool at room temperature for 3 - 4 hours
• when it is completely slice and enjoy

Vegetable Pulao in Pressure Cooker | Easy Veg Pulav Recipe

Vegetable Pulao In Pressure Cooker

 Ingredients

• basmati rice - 1 1/2 cup (300 g)
• mixed vegitables - 150 g (you can use chopped carrots,beans,green peas etc)
• onion - 1 big (100g)
• ginger - 1 big piece (15g)
• garlic - 10 cloves (8g)
• green chilly - 3
• pepper - 1/4 tsp (3g)
• fennel seeds - 1 tsp (3g)
• cashew nuts - 50g
• fresh mint leaves - 15g
• medium thick coconut milk - 2 1/2 cups (or you can use normal water as well )
• spices - clove 3,cinnamon 1" piece,cardamom 4,small piece of mace, star anise 1,sajeera 1 tsp

 Method

• wash the rice 3-4 times until the water is clear;soak the rice in water for 30 minutes;then drain and keep aside
• crush ginger,garlic,green chilly,pepper and fennel seeds and keep aside
• take a 5 litre pressure cooker
• heat up 1 1/2 tbs ghee and 1/2 tbs coconut oil
• add the spices into it and saute for a while
• saute the sliced onion until transluscent
• add crushed ginger - garlic mix and saute until the raw smell has gone
• add cashew and saute for a while
• add the drained rice and mint and stir for a couple of minutes
• pour coconut milk and salt as needed
• cover the cooker,put the weight and cook on medium heat for one whistle
• then turn off the heat and allow pressure to settle naturally
• open the cooker and fluff up the rice after 2 minutes and serve hot 

Soft And Spongy Idli Recipe

super soft spongy idli

ingredients

• idli rice 1 1/2 cup 
• urad dal - 1/2 cup
• fenugreek seeds  - 3/4 tsp
• salt -3/4 tsp

method

• rinse the rice thoroughly  for 3-4 times and soak  in  enough  water  for 4 hours 
• rinse  the  dal once  and  soak for 4 hours ( I usually refrigerate the dal for the last 2 hours because it helps to grind the dal without getting hot )
• similarly  soak  the fenugreek seeds also
• then grind the dal along with salt  and enough water until  soft and fluffy (I use  the dal soaked  water for grinding dal and rice as it speeds  up the fermentation )  While grinding the dal, don't allow it to become  too hot .You can add some ice cubes also .
• grind the rice and fenugreek seeds using the  dal soaked  water into a fine  paste
• mix this with the ground dal and  stir  with your hands for 10 minutes .
• the batter must be of correct consistency ,not too thin,not too  thick.
• let the batter ferment for 10-12 hours . 
• do not use an air tight container for fermenting the batter 
• stir the fermented batter very gently 
• ladle out the batter into a greased idli tray and steam cook for  10 minutes .
• after removing from the steamer allow them to cool for a couple of minutes and then remove from the tray
• serve the idlis with chutney and sambar.