Vegan Ladli Pav or Pav Buns


I have been MIA from last week. So many posts are pending hopefully I will be able to post those. I was caught up in the life’s twists sigh, but then blogging makes me happy and forget those worries so I think I should blog more regularly.

Ok coming back to the post these pav beauties were baked last week and they came out soft and yummy, better than store bought. Once you start making your own bread you won’t like those store bought once. I have already blogged about pav buns, it was good it’s a healthy version, coming back to this recipe its is a keeper and you will fall in love with these beauties , so let’s start making.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 2 hours
Cooking Time: 25 mins
makes: 10



2 cups Maida/bread flour/ all purpose flour

1 cup coconut milk

1/4th  cup Luke warm water

2 tsp Yeast

1 tsp salt

1 tbsp sugar

3 tbsp oil


In a bowl add yeast, sugar and Luke warm water and let the yeast prove/proof.

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In another bowl take Maida, salt, oil and the proved yeast mix well.

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Then add the coconut milk and make a soft dough, kneed it 8 to 10 minutes so that the gluten is formed, then let it rest until it doubles, mice took 1 hour to rise.

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Once the  dough is resin punch it down and kneed it for 5 minutes and dived it into 9 equal parts and keep it in the baking tray, let it rise again, mine took 45 minutes to rise.

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Once the dough is risen bake it at 400 F for 25 minutes, and its ready to serve with pav bajji or you can make vada pavs, yummy… 🙂


Diary milk can also be used, if you don’t want vegan pavs.

The more you kneed better.


Burger wheat Buns


After the super success with basic white bread I am a bit confident to work with yeast, so I decided to try buns, not the Maida bread but something healthy so I decided to make wheat buns. The buns came out well also it is healthy and simple to make. Now I guess I am more confident to play with yeast, it’s not like there was no success with yeast, I was not confident in baking the basic breads and buns that’s it. There are few first successes with bread they were aloo buns and garlic bread. Now I am so happy that I don’t have worry about buying bread and checking whether its vegan or not. Now let’s make some burger buns.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 1 hour + 45 minutes
Cooking Time: 25  mins
makes: 4 Buns


1 cup wheat flour

1 cup Maida/all purpose flour

¾ Th tbsp yeast

1 tbsp + 1 tsp (wheat gluten) (Optional)

1 tsp salt

2 tsp sugar

3 tbsp oil (any veg oil) + 1tsp oil

1 tsp – sesame seeds

1¼ cup Luke warm water


Take 1/4th cup of Luke warm water add yeast, sugar and let it prove.


In another bowl add the flour, gluten, salt, oil and mix well.


Once the yeast is proved add the yeast mixture with the flour mixture and mix well, add the extra water and kneed into smooth dough. Knead the dough for 3 to 5 minutes so that the gluten forms.

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Then keep the dough covered  in  a warm place to rise. Mine took 1 hour to rise.

Once the dough is risen, punch it down and kneed it for 2 more minutes and then divide the dough into 4 equal parts, and shape it like a bun and place it’s on a baking tray lined with parchment paper. On the buns apply the 1 tsp oil and sprinkle the sesame seeds.

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Then keep let the buns in warm place for second rise, mine took 45 minutes to rise,


Once it’s risen bake it for 25 minutes at 425 F. Once its baked let it cool and it’s ready to eat.


Adding gluten is optional, but it’s better to add gluten, specifically for wheat breads, so you get good bread texture.

You can add 1 tsp baking soda too.

Only Maida buns also can be done, which I will be trying next.

Basic Bread/white Bread


Hmmm …. What should I say I love baking but bread baking is one thing I fear, and nowadays that I try vegan baking it’s even more scary and I am worried about the end results sigh. I have already baked bread, I had baked the bread while in India last year with US yeast packets which I had taken to India, but the result was ok not like my super hit cakes, I was so disappointed with the result. I just dropped the idea of making the normal white bread, I think that’s the basic bread, and I could not get a very good result, I was sulking for many days sigh.

Recently I was craving to eat the sandwich which amma makes from the time we were kids, either for breakfast or snacks but what about bread, I don’t prefer buying breads here in the US, I get the egg smell in the breads and buns I buy and it goes waste, so I decided I will try again bread baking.I have baked different type’s of breads, but baking loaf/ sandwich BREAD is one tough job.


I started searching for vegan basic white bread and I got this recipe and….. what a beautiful result, the most soft and yummiest bread it was. I dint take step by step photos(see notes) because I thought that the result  might not be good, but  then this bread recipe is for  keeps. I made yummy sandwich immediately will post that recipe too. So let’s make it before I forget the measurements, yesterday at this time yummy bread aroma was filled in our apartment sigh.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 3  hours
Cooking Time: 35 to 40 mins
makes: 1 loaf


Maida/bread flour – 3 cups

Yeast – 1 tbsp

Oil – 2 tbsp

Sugar – 1 tbsp

Salt – 1 ½ tsp

Almond milk – ½ cup (see notes)

Luke warm water – ½ cup


In a bowl add warm water, sugar, yeast mix well let the yeast poof for 5 minutes or so.

In another bowl add Maida, salt and mix well and keep aside.

Once the yeast is proved add oil, almond milk and mix well.

Now take the dry ingredients and add the above wet ingredients and kneed it into smooth dough.

Kneed it for 8 to 10 minutes so that the gluten forms.

Now keep the dough in a warm place for rising, by covering it with a damp cloth. Mine took an hour for rising.

Once it’s the dough is doubled or risen nicely, take the dough punch it down and kneed it again for 2 minutes then shape it into loaf and place it in a loaf tin and keep it again for second  rising .Mine took 45 minute to rise.

Then bake the bread for 35 to 40 minutes in a preheated oven at 375 F


Don’t skip kneading for 8 to 10 minutes, more kneading gives nice texture for the bread.

For making almond milk , just soak almonds  in water for few hours or just microwave for 30 seconds and then remove the skin, then grind it and then strain it or used like that only by adding more water.

You can add just dairy milk, if you don’t want to make it vegan.

I dint have parchment paper, so better use parchment paper for proper shape, so the dome was somewhat not proper buts still the taste was good.

If your loaf pan has lid then good the shape will come even more prefect.

For the step by step photos check this recipe, it’s almost the same only the quantity and just one ingredient difference.

Vegan Garlic Rolls

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PS (Please bear with the pics, the taste is what matters na, and we were  in hurry to these yummy rolls)

Ha… what should I say about these beauties, these are yummiest rolls I have ever had, it’s perfect with Tea or with pasta, and I usually make this with pasta for dinner. From a very long time I was searching for this kind of a recipe, I tried with already baked bread by spreading the garlic mix, then again with something else, but nothing worked until I got this recipe from a blog, I have modified a little bit according to my taste. This time when I go to Bangalore I am going to make this especially for my amma, she is vegan and will definitely love this. So here goes the recipe.

Recipe source : Edible Garden

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

1 cup Maida + 1tbsp for dusting

½ cup Luke warm water

½ tsp salt

1 tsp sugar

1 and ½ tsp yeast

1tbsp oil (and vegetable oil)

For the Garlic spread

Earth balance or vegan Butter – 1/4th cup

Oregano – 1tsp

Chilly flakes – 1tsp

Minced garlic – 1 and ½ tbsp

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This pic is from the 2nd time I made rolls, I have don’t have the risen rolls pic from the first batch,so I am adding this pic.

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How to Make

First proof the yeast in the luke warm water with salt, sugar ,yeast and let it be for 5 minutes, until its proofed fully, then add the Maida, oil and mix well, make it into a smooth dough, and let it rise in a warm place by covering with a damp cheese cloth.

Meanwhile in a bowl take vegan butter, oregano, chilly flakes, and minced garlic, and mix well and keep it aside.

Once the dough is risen or doubled, mine took 45 minutes, just punch it down and kneed it into a smooth ball, and roll it using the rolling pin, roll it into round or rectangle of ½ inch thickness, add flour if the dough is sticky when rolling, once done spread the garlic spread just leaving ½ inch around the edges.

Then roll it from the end gently until to the other end, once it’s fully rolled, cut it into 6 equal portions.

Then place the cut side up rolls in a greased pan, and keep in warm place to let it rise, I keep mine for 45 minutes.

Once it’s risen, bake it in a preheated oven at 180 degrees for 25 to 30 minutes or until golden brown on top.


You can use the ordinary butter instead of vegan butter.

The flavors in the garlic spread is your choice, you add, minus or multiply and play with the flavors.

I used olive oil once instead of butter but it dint turn out that great.

If you don’t have vegan butter, you can use home made cashew butter or peanut butter, but I haven tried with these, so I cant guaranty the results.

Pav Buns

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I have tried many types of breads and buns, this bun tasted yum and also a healthy version. This time I tried with half and half, that is half wheat flour and Maida flour, so its taste was not the typical bakery flavour but good eatable, my Dh who is a picky eater like it , that means it good, it’s totally a vegan recipe ,so let’s go to the recipe.

Basic Information:
Preparation Time: 30 minutes.
Idle Time: 2 hours
Cooking Time: 30
Makes:  6 buns

What you will need

1 cup wheat flour

1 cup Maida/self raising flour

1 tsp salt

2 tbsp sugar

2 tspn yeast

1 tbsp olive oil or vegetable oil + 1 tsp for brushing

1 cup Luke warm water (see notes)

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How to make

First prove the yeast, so in bowl take water let it be Luke warm, add sugar once the sugar dissolves, add yeast and let it poof. In another bowl take the flour add salt and mix well, the add the yeast mixture and mix well and make it into a soft dough, then add the oil and mix well and cover with a cheesecloth and let it rise mine took 30 minutes to rise. Then take the dough punch it and take out the air and kneed it well, the more you kneed the better bread. Once your done with the kneading divide the dough in six equal parts and place it in a greased tray coved with a cheesecloth and let it rise again for another 45 minutes , mine took 45 minutes to rise. Then bake it in preheated oven for 20 to 25 minutes at 200 degrees. Then once its done brush it with the oil and its ready to serve.


Adding Luke warm water may vary, also the flour you can add if feel the dough is sticky.

Milk can also be added instead of water or half water half milk can also be added.

Flour also you can fully use maida, instead of half wheat and half maida.

You can also make these in medium sized buns instead of pav buns.

Focaccia Bread

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I wanted make focaccia bread from a long time; I tried it out while I was in Bangalore too. I don’t know I don’t like the taste or the yeast whatever the reason was, I dint like it at all. Here in the US the quality of the yeast is very good, after coming here I have baked dinner rolls, burger buns and everything came out good to look and eat so I thought will try something else and decided to make Focaccia. the main reason I wanted to make focaccia was, last week I and DH had gone for dinner to a Italian restaurant there they serve this focaccia and a kind of sauce with olive oil and chilli flakes first even before we order , we need to dip the focaccia in the sauce and eat and its divine I must say , so I wanted to make it at home and finally taking tips from other recipes I have made some changes and adjustments according to my taste, when you try you too can make your version, so lets make the Focaccia bread.

Basic Information:
Preparation Time:10 minutes

Idle time : 45 to 60 minutes
Cooking Time: 20 to 25 minutes
makes : 8* 8  inch bread
What we need

1 cup – bread flour/Maida/all purpose flour
½ tsp – salt
1and ½ tsp – yeast
1/4th cup – finely chopped garlic, jalapenos’, dry red chills, fresh mint, thyme. (All these fit in 1/4th cup)
2/3rd cup – warm water
Oil – 3tbsp

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How to make

First poof the yeast if you’re using active yeast or if you’re using instant yeast just mix it with the flour. Mix all the ingredients and make in a soft dough kneed it for five minutes, the dough will be a bit sticky but its fine .then take a 8 inch pan and apply some oil and put the dough and spread it in the baking trade and keep it in a warm place to rise, once it doubles just make small dents and bake it for 200 degrees for 20 to 30 minutes or until golden brown on top and Focaccia is ready, cut it into small pieces after its cooled down.

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The dough will be and should be  sticky but don’t worry the bread will be fine.

The seasoning what ever the choice is yours, I have used more of garlic coz I like garlic flavour.







Homemade bread


Finally, my homemade bread came out well, I tried and tested and finally this one is a tried and tried and tested recipe. Bread making that too at home is art I must say (it’s my opinion) and when the results are good it’s rewarding, I must say. So here goes my tried and tested homemade bread recipe.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: 1 to 1/2 hours
Cooking Time: 20 mins
makes: 1 loaf


Plain flour or self raising flour – 2 cups or 250 grams + extra for dusting
Yeast – 1 tsp
Salt – ¾ tsp
Sugar – 1tbsp
Veg oil – tbsp
Bread improver – ½ tsp
Warm water – 150 ml or 3/4th cup

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How to make

First sieve Maida, take it in a bowl add all the dry ingredients and make a well in the centre and add the Luke warm water and soil mix well.
Slowing start incorporating the flour making it into soft dough, try not to add more flour. The dough should be little bit sticky, kneed it more using the end of your palm, the keep it in a warm place for rising, by covering it with the cling film.
Once its risen, punch it down talking out the air from the dough, then kneed it again. Then take the dough and roll it fold it as shown in the pic. Grease the loaf pan and keep the folded side down and keep it in a warm place to rise again.
Once it’s risen bake the bread for 20 minutes 200 degrees. My bread is a burnt bit on top but the bread was good and yum, everyone at home liked it.


Notes – my bread was little burnt coz I had pre-heated the oven, so I should have baked 5 minutes less or so, I baked in my moms place so maybe because of the different oven it was like that.

you can use unsalted butter instead of oil.

If bread improver is not available it’s ok not to use, its optional.

Allu/ Potato stuffed Buns

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Hmmm… I love allu buns I would buy them in local bakery when I was a kid and a little older too, but later on I dint like the taste, sometimes it used to be good sometimes it was bad. I still like the other items in that particular bakery is another matter

To make these allu buns you need the YEAST, in Bangalore we don’t get good yeast I tried all the yeast available in the market but nothing was good. Once when I was surfing the net I was searching for the baking ingredients I came across this wonder full blog and I got to know many techniques of baking and many things about baking. Finally when I got the yeast from one of the shops mentioned in the above blog and tried it. Whoa it was a super hit and everyone liked the allu stuffed buns I made at home. So here goes the recipe.

Basic Information:
Preparation Time: 45 minutes
Idle Time: 1 hour 45 minutes
Cooking Time: 15-20 minutes
Makes: 6 buns.


For the dough

Maida – 1 and ½ cup

Instant Yeast – 1 and ½ tspn

Water – 1/2 cup (Luke warm water) extra if needed

Salt – ¾ tspn

Sugar – 1 tbspn

Oil -3 tbspn

For the stuffing

Onion – 1 small chopped finely

Green chillies – 6 finely chopped (according to your taste)

Potatoes – 3 medium sized (boiled and mashed)

Peas – ¼ cup (boiled) (optional)

Salt – 3/4th tspn

Turmeric – 1/4th tspn

Oil – 1 tbspn

Coriander leaves – chopped

Lemon juice – 1 tspn

Chat masala – 1 tspn (optional)

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Let’s start making

First take the Luke arm water add sugar and salt and dissolve it then add the yeast and mix it again , now add the Maida and make it into a dough , while making the dough add little by little oil. When the dough is done just coat the dough with whatever oil is remaining and cover it with cloth or with the cling film and keep it in a warm place to rise. Mine took 45 minutes to rise.

To make the filling

In a pan or kadai add the oil once the oil is hot add the onion, green chillies and turmeric and fry it until it translucent, then add the mashed potatoes , peas and salt and mix let it be for 5 minutes then later add the coriander leaves and lemon juice mix well and off the stove let it cool.

Now getting back to the dough,Once the dough raises punch the dough and kneed it nicely for 10 minutes and make it into a smooth dough,then dived it into six equal balls. Take each ball and make it into a small puri size and keep the stuffing in the centre and cover it from all the sides and make it into small balls and just press it a little in the centre like a bun shape . Then place all the stuffed balls on the baking tray and keep it in warm place let the stuffed balls raise again.

Preheat the oven for 180 degrees for 10 minutes

Once the buns are raised mine took 30 to 40 minutes to rise. Bake the buns for 15 to 20 minutes at 180 degrees and they are done and awesome to eat.

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