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Veg Grill Sandwich Recipe – Quick & Easy Indian Snack Street Style

Hey Foodies,

We all love Grill Sandwiches, specially the ones from those street vendors..


Making the same at home is even easier, and even yummier! And you have the freedom of making the way you like it, Here’s some veg grill sandwiches for you without Onion & Garlic 🙂


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Veg Grill Sandwich Recipe - Quick & Easy Indian Snack Street Style
  • Bread Slices - 6
  • Cheese Cubes - 2
  • Boiled Potato : 1 [Slices]
  • Tomato : 1 [Slices]
  • Capsicum : ¼ [Julienne]
  • Cucumber : ½ [Slices]
  • Butter : As req.
  • Green Chutney : As req.
  • Tomato Ketchup / Tamarind Chutney : As req.
  • Salt : To Taste
  • Chat Masala : To Taste
  1. Start by preheating the Sandwich Griller.
  2. Spread Butter in the Bread, One bread with butter on both sides(goes in center), and two breads with butter in one side(remains up & down).
  3. Smear Green Chutney in one of the bread(butter side down, then sliced boiled potato, and juliennes of bell pepper. Sprinkle salt and generous amount of chat masala. Then grate some cheese.
  4. Then spread tomato ketchup in one side and gr chutney in the other side over the buttered bread. Keep the bread over the cheese, then place sliced tomato and cucumber.
  5. Sprinkle Salt and Generous amount of chat masala, Grate cheese on top. Spread tomato ketchup in another bread and place it over the cheese(butter side up).
  6. Make one more similarly, and keep the sandwiches to grill in the griller until golden, take out using a tong optionally smear a touch of butter and sprinkle some chat masala. Cut into two and ENJOY! 🙂
Instead of Tomato Ketchup, tamarind chutney can be used OR a mix of coriander chutney, tamarind chutney and tomato ketchup! 🙂
Instead of cheese cubes, cheese slices can be used and its more awesome. I was out of cheese slices that day, so used cubes! 🙂
Green Chutney : Take One bunch of coriander and ½ bunch of mint, 1 Tsp Lemon Juice, ¼ tsp salt, ½ tsp black salt, ½ tsp cumin seeds, ¼ tsp sugar, 1 or 2 green chili. Using minimal amount of water, make a thick paste. Transfer to a bowl, and add almost the same amount of smooth yogurt and whisk. Use as desired.


These are a delight, gets ready fast, is super delicious and makes you want more and more! 🙂 So, do try this and let me know how do you like them.. That’s all for today..


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Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe

Hey Foodies,

We love Moong Dal ke Cheela, and we love Dosas.. Have you tried something in between?


Here’s adai for you all, which is a awesome snack recipe from South India.. Well, not only snacks this is a perfect dish to pack in your lil one’s lunch box! One of my friend used to bring these almost daily and while it was a regular in his home it was something new for me and a few of my friends and we used to enjoy these..


These are a little different than Dosas and pretty close to Moong Dal ke cheele.. But has its own uniqueness, rich in protein and healthy! So, let’s get into the easy recipe which requires no fermentation! Kind of instant dosas or crepes, which everyone would enjoy!


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Adai Recipe / Multi-lentil dosa | South Indian Healthy Kids Lunch Box Recipe
  • Rice - 1 Cup
  • Skinless Black Gram / Urad Dal - ¼ Cup
  • Split Bengal Gram / Chana Dal - ¼ Cup
  • Split Pigeon Peas / Tuvar Dal - ⅛ Cup
  • Skinless Split Green Gram / Moong Dal - ⅛ Cup
  • Dried Red Chilies - 6-8
  • Asafoetida / Hing - ¼ Tsp
  • Curry Leaves - Few
  • Cumin Seeds - ½ Tsp
  • Salt - To Taste
  • Oil - As required
  1. In a bowl, add the rice, and all the dals. Add water and wash-rinse twice.
  2. Then add the chilis, curry leaves, cumin seeds and hing. Add 2½ cups of water and let it soak for a minimum of 2-3 hours.
  3. After it has been soaked, blend to a kind of coarse paste. Transfer to a bowl, add salt and mix well.
  4. Heat a tawa, smear a lil bit of oil and remove off the excess using a tissue/cloth. Spread a ladle full of batter and make a adai somewhere between a thickness of a uttapam and a dosa.
  5. Cook in medium flame, once the top dries a little smear oil in the sides and cook till the edges are brown. Using a turner take the adai off the pan and serve! Tastes best with some onion chutney to me 🙂

Now, whether you enjoy these as a snack or in breakfast or pack it in your lunch box this is an fantastic snack! This comes down to be the last recipe for the amusing 2014 year.. Thanks for lot for being with me all the time, Do watch the lookback video on our Channel 🙂 All the best for the New Year, may god bless you with happiness, peace, health, prosperity, success and all you desire for 🙂 Wishing you a very Happy and Delicious New Year 🙂

That’s it for this year, See you next year with more lipsmacking dishes 🙂


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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking

Hey Foodies,

I had made some Ladi Pav which were feather soft and totally amazing sometime back, and many of you liked them, tried and said its awesome!


So, Today, I’m going to show how to make some Stuffed Buns.. Well, Yesss these are with the same texture, with a surprise inside kind of feel! Delicious Vegetable Filling filled inside of these feather soft pavs is a delight! Watch the video to the see same awesome texture 🙂


Whenever, I ask my parents or my sissy what would you like to have or when someone comes and I’m in charge to make some stuff, They say “Wo stuffed wala pav..” It is such a thing that, once you have one can’t stop and keep craving for more.. Not only the texture of it, the filling is special as well! So, why wait? Let’s dig right into its recipe which is quite time consuming but is exceptionally worth the effort!


Video Recipe :

Text Recipe:

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Stuffed Buns Recipe | Surprise Inside Ladi Pav Bread Feather Soft Recipe | Eggless Baking
  • Plain Flour / Maida - 1 Cup / 125g
  • Milk - ⅓ Cup + 1½ TBSP / 95 Ml Appx.
  • Sugar - ½ Tbsp / 7.5g
  • Instant Yeast - 1 Tsp / 4g
  • Salt - ½ Tsp / 2.5g
  • Milk Powder - 1 Tbsp / 9g
  • Hudson Canola Oil - 1 Tbsp / 15ml
  • More Flour for dusting.
  • Sesame Seeds : As required
  • Milk & Butter : For Brushing
  • For the Stuffing : Onions : ½ Cup [Roughly Chopped]
  • Carrots : ¼ Cup [Roughly Chopped]
  • Peas : ¼ Cup [Roughly Chopped]
  • Corn : ¼ Cup [Roughly Chopped]
  • Potatoes : ¼ Cup [Roughly Chopped]
  • French Beans : ¼ Cup [Roughly Chopped]
  • Green Chili - 1 Tsp
  • Garlic - ½ Tsp
  • Kasoori Methi - 1 Tsp
  • Cumin Seeds - ½ Tsp
  • Hudson Canola Oil - Little Less than 1 Tbsp
  • Cumin Powder - ½ Tsp
  • Turmeric - ¼ Tsp
  • Red Chili Powder - ½ Tsp
  • Chat Masala - ½ Tsp
  • Black pepper : ¼ Tsp
  • Garam Masala - 1 Pinch
  • Sugar : ½ Tsp
  • Vinegar : Less than ¼ Tsp
  • Salt - To Taste
  1. Start by proofing the yeast, to do so In a mixing bowl add the Warm Milk, followed by sugar. Mix really well, then add the Instant Yeast. Stir and keep aside for 10 mins in a warm spot like a turned off microwave or oven.
  2. Add the flour, salt, milk powder in your working platform. Mix and make a well. Once the yeast mixture froths and activates add the mixture in the center of the well and mix to make a sticky, soft, paste kind of dough.
  3. If your dough does not turn out to be a sticky, soft, paste kind of mass add more warm milk to make it so.
  4. Once the sticky mass of pasty dough is formed, add the Hudson Canola Oil and start kneading the dough. Knead this for 15 mins, by that time this pasty dough would form into a kind of ball of dough.
  5. Do Not add any flour or anything, just keep kneading for 15 mins.. Make sure to scrape the dough from the surface time to time.
  6. Once kneaded, transfer to a greased bowl, cover and let it proof for One Hour or until doubled in a warm spot like a turned off microwave or oven.
  7. For the Stuffing : In a pan, add the Hudson Canola Oil. Once hot, add the cumin seeds along with the kasoori methi.
  8. Add the chili, garlic, onions, potatoes, beans, corn, carrot, and peas. Toss it and cook for 2 minutes.
  9. Season it by adding the pepper, chat masala, red chili powder, garam masala, cumin powder. Stir and cook for 3-4 mins or until the veggies are about ¾ cooked.
  10. Once the veggies are done, switch off the flame and add the vinegar, sugar and the salt. Stir and keep aside. You can add some coriander leaves chopped as well.
  11. Once the dough is doubled in volume, take it down to your dusted working surface and knead it for a minute. Divide into 7 equal portions.
  12. Just like you fill momos or stuff parathas, stuff the dough portions with the filling. To do so, take a portion kind of start flattening the portion and make sure the edges are thinner than the center.
  13. Keep a good tablespoon or two of the filling, gather the edges and press to seal. Sprinkle some flour if it feels its extremely sticky, kind of roll it between your palms to make a round shape.
  14. Grease a 6" Round Cake Tin/or a steel/aluminum container of such size with oil. Place the Stuffed Buns in there. Stuff all the dough portions like so and keep in the round cake tin.
  15. Brush these with some milk and sprinkle some sesame seeds. Cover and let the shaped buns proof for another hour or until doubled.
  16. Preheat your oven to 200 C.
  17. Once the stuffed buns have proofed, brush generously with milk gently. Place inside the oven and bake for 15 Minutes at 200 C.
  18. Take them out, brush with butter. And let them rest for a minimum of 15 mins.
  19. Loosen the edges, and take the buns out, ENJOY 🙂
You can also make these a night before and pack as a lunch next morning 🙂
Feel free to add more or less or any veggie that you wish for. You can skip the onion and garlic if you wish to 🙂
Sometimes, the flour absorbs more moisture and sometimes less.. That is because of the protein level of the flour.. So, add the 95 milliliters of the milk at the first, if it forms into a pasty kind of dough, Great! Otherwise add more milk to make it pasty and sticky 🙂

Right out of the oven!
Look, Look at the filling.. Doesn’t it tempt you? Try it once and you’d be drooling over them! 😀

These are literally outstandingly amazing! Jog right in your kitchen, and make these which are literally like Chatpati Veggies Filled Cotton Balls 😀

That’s all for today, Thanks 🙂

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Curd n Cheese Sandwich – Indian Grilled Sandwich | Kids Lunch Box Recipes

Hey Foodies,

We all love cheesy dishes, Here’s a Curd and Cheese Sandwich Recipe for you..

Curd n Cheese Sandwich-1

Now, this is perfect as it is doesn’t need any dip as well as makes a Perrrfeecctt dish to have in the breakfast, or in the Lunch box, or as anytime snack! “Ek teer – teen nishane” 😛 Let’s get to this amazing Suji Toast Style Cheese Sandwich recipe!

Curd n Cheese Sandwich-3

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Curd n Cheese Sandwich - Grilled Sandwich | Kids Lunch Box Recipes
  • Bread Slices - 6
  • Onions - ¼ Cup {Roughly Chopped}
  • Grated Cheese - ¼ Cup
  • Cheese Slices - 3
  • Curd - 2 Tbsp + ¼ Cup
  • Green Chutney - 1 Tsp {Or 1 tbsp chopped coriander}
  • Salt - To Taste
  • Chili flakes - 1 Tsp
  • Oregano - ½ Tsp
  • Semolina/Suji - 3 Tbsp
  • Corn Meal - 3 Tbsp
  • Hudson Canola Oil - 3-4 Tbsp
  1. In a bowl, mix in onions, grated cheese, 2 tbsp curd and green chutney. Add salt to taste, ½ Tsp oregano and ½ Tsp chili flakes. Mix,filling is ready keep aside.
  2. In another bowl, mix in semolina, corn meal, salt to taste, ½ tsp chili flakes and ¼ cup curd. Add water to make a thin batter.
  3. Heat up a griddle pan, with 2 tbsp Hudson Canola Oil.
  4. Take a bread slice, load up the the filling place a cheese slice on, cover with another bread. Press, dip in the semolina-cornmeal batter and Keep to grill in the Hot Grill Pan.
  5. Once golden from beneath, spread 1 tsp Hudson Canola oil on the uncooked slice and flip over to grill! Slice and serve, or pack in the lunch box! 🙂
Instead of using 3 tbsp corn meal you can use semolina.

Curd n Cheese Sandwich-2

This Suji Toast Style Cheese Sandwich is a to go recipe all the time! Requires Ingredients that are available in your pantry, totally customizable and completely awesome taste! Make sure you try it out and ENJOY!

That’s it for today,

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Eggless Pancakes Recipe – Stir it Up, QUICK!

Hey Foodies,

Today, Let’s stir up some Eggless Pancakes, quickly.. In our brand new series, “Stir it Up, QUICK!” 😀



These look delicious right, They are super delicious!


Makes a perfect Breakfast any day, why only Sunday? 😛 These super soft, airy and fluffy pancakes, are amazing, so let’s dig in to recipe quick and fast..

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Eggless Pancakes Recipe - Stir it Up, QUICK!
  • Flour - 1½ Cups
  • Sugar - 4 Tbsp
  • Baking Powder - 1 Tsp
  • Milk Powder - 3 Tbsp
  • Sago Starch - 3 Tbsp
  • Vanilla Essence - 1 Tsp
  • Melted Butter - 4 Tbsp
  • Milk - 1¼ Cups
  • Honey / Maple Syrup / Any Topping - As you prefer
  1. In a mixing bowl, add the flour, sugar, baking powder, milk powder, sago starch, vanilla essence, melted butter and a little milk at a time to make a batter.
  2. Make pancakes in a medium hot pan greased with a little bit of butter by pouring a ladle full and flipping them over when you see bubbles. Cook for another moment until the other side is also slight golden.
  3. Stack, Drizzle topping and SERVE!
Watch, the video recipe which is less than a minute long ->


Wait no longer, try it out and let me know it goes.. 🙂

That’s all for today, would be coming with more Stir it Up, Quick Videos soon.. It was our first and we’ll make it better as we make more 🙂



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Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial


Let’s celebrate our Independence 🙂


What I believe in is, we should celebrate festive(s) through food.. Hence, Here I bring my Tricolor Uttapam Recipe along with Tricolor Chutney..


A little more in detail about the natural things used..

#Roasted Red Bell-Pepper, Carrot and Tomato Uttapam with Grated Carrot Topping as Kesariya/Orange Layer | Onion and Tomato Chutney accompanied

#Plain Uttapam with Onion and Cheese topping as White Later | Coconut Chutney accompanied

#Spinach and Coriander Uttapam with Green Bell-Pepper as Green layer | Mint-Coriander and Yogurt Chutney accompanied

Sounds interesting right? It is definitely, Let’s dive right into the recipe 😀


Video Recipe :

Text Version, WARNING 😛 Pretty Long Recipe Ahead.
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Tricolor Uttapam & Chutneys Recipe | Without Artifical Colors | IndependenceDaySpecial
  • For Uttapam Batter : Parboil Rice - 2 Cups
  • Urad Dal / Split Black Gram - ¾ Cup
  • Salt - To Taste
  • Oil - To Grease / Cook the Uttapams
  • --------------------------------------------------------------------
  • Orange Uttapam Ingredients : Red Bell Pepper - 1
  • Carrot - 2
  • Tomato - 1
  • Grated Carrot - For Topping
  • ---------------------------------------------------------------------
  • White Uttapam Ingredients : Onions - For Topping
  • Cheese - For Topping
  • --------------------------------------------------------------------------
  • Green Uttapam Ingredients : Spinach - 2 Cups Packed
  • Coriander - ½ Cup [Loosely filled]
  • Green Bell Pepper - For Topping
  • -----------------------------------------------------------------------
  • Orange Chutney Ingredients : Onions - 2 Sliced
  • Tomato - 1½ Cups [Diced]
  • Garlic - 1 Tbsp
  • Ginger - ½" piece
  • Gr Chili - 1 Small
  • Oil - 3 Tbsp
  • Salt - To Taste
  • Coconut - 1 Tbsp (Chopped)
  • Tamarind - 2 Medium sized pieces
  • Puffed Bengal Gram / Futana - 3 Tbsp
  • Tempering : Oil - 2 Tbsp
  • Mustard Seeds - 1 Tsp
  • Split Black Gram / Urad Dal - 1 Tsp
  • Curry Leaves - 3
  • Asafoetida - 1 Pinch
  • Dry Red Chillies - 5
  • -----------------------------------------------------------
  • White Chutney Ingredients : Chopped Coconut - 1 Cup
  • Puffed Bengal Gram - 3 Tbsp
  • Green Chili - 1 Small
  • Ginger - 1" Piece
  • Salt - To Taste
  • Cumin Seeds - 1 Tsp
  • Curry Leaves - 2
  • Tempering : Oil - 2 Tbsp
  • Mustard - 1 Tsp
  • Curry Leaves - 2-3
  • Split Black Gram / Urad Dal - 1 Tsp
  • Dry Red Chili - 1
  • ---------------------------------------------------------------
  • Green Chutney : Coriander - 2 Cups Packed
  • Mint - ¼ Cup
  • Green Chili - 1 Large
  • Salt - ¾ Tsp
  • Black Salt - ¼ Tsp
  • Lemon Juice - 1½ Tsp
  • Cumin Seeds - 1 Tsp
  • Yogurt - ¼ Cup {Thick and Whisked}
  1. For Uttapam Batter : Soak the Rice and Dal together overnight after washing well in running water till clear.
  2. Grind to a thick paste, add salt, cover and let it ferment for 4-6 hours. Uttapam Batter is ready.
  3. -----------------------------------------------------------------------------------------------------------------------------
  4. For Orange Uttapam: Roast a red bell pepper over fire until completely charred, and soft. Then transfer to ice cold water and rub to remove the black skin. Discard the black skin, seeds and stalk. Chop the pepper and add to a blender.
  5. Chop and boil two carrots till soft. Along with roughly dice a tomato and throw in the tomato and carrot to the blender along with the pepper, make a paste.
  6. Take ⅓ of the fermented uttapam batter and add to this paste, mix well and adjust salt if needed.
  7. Heat up a wok/kadhai and grease with oil. Pour in a ladle of batter and top up with grated carrot. Drizzle oil over the edges, place the lid and cook till golden in low flame. Flip over for a second and serve.
  8. -----------------------------------------------------------------------------------------------------------------------------
  9. White Uttapam : In a wok, pour in a ladle of batter top with onions, drizzle oil over edges, cover with lid and cook till golden on bottom then flip over for a second, flip back top with cheese cover for a second for the cheese to melt and serve.
  10. -----------------------------------------------------------------------------------------------------------------------------
  11. Green Uttapam: Blanch the Spinach by submerging them in boiling water for 30 seconds then transfer to ice cold water. Squeeze excess water and add to a blender along with coriander to make a smooth paste.
  12. In a wok, pour in a ladle of batter and then top with green capsicum, drizzle with oil, cover and cook until done, then flip for a second and serve.
  13. ------------------------------------------------------------------------------------------------------------------------
  14. For Orange Chutney : Heat up 3 tbsp oil, add ginger, garlic, gr chili stir well. Add the sliced onions, salt and saute till they sweat, there in after add the coconut, puffed bengal gram, tamarind and cook till 2-3 mins or till the onions are light brown.
  15. Add the tomatoes and cook till the mixture is pulpy.
  16. Tempering: Heat up the oil, add mustard seeds, once they splutter add in the urad dal, asafoetida, curry leaves and dry red chilies.. Pour the tempering over the pulpy mixture and make a thick chutney using sufficient water.
  17. ------------------------------------------------------------------------------------------------------------------
  18. For White Chutney : In a blender, add the coconut, puffed bengal gram, green chili, ginger, salt, cumin seeds, curry leaves and water. Make a paste and keep aside.
  19. Heat up a pan with oil for the tempering, add the mustard seeds, curry leaves, black gram/urad dal and dry red chili. Pour the tempering. Coconut chutney is ready.
  20. ----------------------------------------------------------------------------------------------------------------------
  21. Green Chutney: In a blender jar, add the coriander, mint, gr chili, salt, black salt, lemon juice,cumin seeds and a little water to make a thick paste. Then incorporate yogurt and serve. ENJOY!


Looks a long recipe to make and quite a lot of effort right? Nothing like that, its very easy 🙂 Just try it out and enjoy the Independence 🙂

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Brown Bread Recipe – Eggless, Healthy, NO OVEN | Eggless Baking Without Oven

Hey Foodies,

Congratulations to all of us, 2 Years back, 23rd June was a normal day to us.. But I thought, I will Sign Up for a YT Channel and uploading or not would be decision made to be later, and hence CookingShooking was made.. Happy Annie to us! 😀 Here’s the Red Velvet we relished 😛

RD velvet

Let’s get to the dish this post is made for.. Do you agree on, “We are Brown, and we eat Brown?” 😛 Well, even whites love brown stuff.. Lol, lets stop being racist…



Here comes my Brown Bread, Its Healthy, Loaded with Wheat Flour and Oats unlike the 25:75 ratio-ed or molasses loaded storebought stuff..


I said, “Breads, if possible..” Yes, Its Possible to make Breads without a oven, let’s see how to make a bread without eggs, and without oven!


Textie, you are here for i see!
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Brown Bread Recipe - Eggless, Healthy, NO OVEN | Eggless Baking Without Oven
  • Whole Wheat Flour - 1 Cup / 140 Gms
  • Oats - ½ Cup / 50 Gms
  • Plain Flour/Maida - ½ Cup / 65 Gms
  • Vital Wheat Gluten - ½ Tbsp
  • Water - 200 Ml
  • Instant Yeast - 1½ Tsp / 6 Gms
  • Sugar - 1 Tbsp / 15 Gms
  • Milk Powder - 2 Tbsp / 18 Gms
  • Salt - 1 Tsp
  • Butter - 3 Tsp / 15 Gms (Divided)
  • Oil - 4 Tsp / 20 Ml (Divided)
  • Milk - 1 Tbsp (For Brushing)
  • Sesame Seeds, Oats for Sprinkling - 1 Tsp Each
  • Other: Charcoal - 1 Cup
  1. Warm up the water, add the sugar and yeast. Mix and let it set for 10 mins.
  2. In a mixing bowl, add the whole wheat flour, oats, plain flour, milk powder, salt, vital wheat gluten and mix well.
  3. Add the frothy yeast mix to the flour mix and give it a good stir. Once clumped, transfer to your kitchen platform, add 2 tsp butter and 2 tsp oil. Knead this for 15 minutes.
  4. Add 1 tsp oil and give it a quick knead. Transfer to a greased bowl. cover with a damp cloth and let the yeast do its job for 45 minutes.
  5. Once doubled in volume, punch it down and knead for a minute. Roll it around to make a round even ball. Now slowly roll it with your hands to make a oblong log. Transfer to a oil greased loaf tin/bread tin and press down.
  6. Sprinkle little water and cover with a damp cloth and keep aside for 45 minutes.
  7. After 30 minutes, heat up a baati maker/gas tandoor. Add Charcoal below the rack, keep the rack and cover and let it heat up in high flame for 15 minutes. Let the air be out, keep the lid in such a way that the air passes out.
  8. After the dough has doubled, brush the bread loaf gently with milk and then sprinkle the oats and sesame.
  9. Place a tawa over the rack and line it with some foil paper to diffuse the heat. Place the loaf tin above it and cover the baati maker/tandoor. In low flame, bake for 15 minutes.
  10. After 15 minutes, let the bread sit on its one side. This is done to ensure the top gets evenly brown. Cover and bake for another 5 minutes.
  11. Switch off the flame and turn the loaf around so that the bread sits on its other side. Cover and keep for 5 minutes, Flame Switched Off!
  12. Take the bread out, brush the top generously with a tsp of butter. Let it sit for 5 minutes, then loosen the edges with a knife and take the bread out.
  13. Roll the bread in a damp cloth, Cover it completely and leave it to cool. Once its completely cool, take out and slice with a serrated knife or store in a bag.

Cannot get any cheesier! Try this, and impress people! 🙂


Don’t have a gas tandoor/baati maker? Go and get one, why because its awesome! Ohk, let me explain a tit bit of the setup i was talking about in the video.

Basically, you keep a perforated plate over the flame(Heavy Duty one!) then comes the coal. Then keep a grill stand and above that the tawa. Then cover this with a big kadhai/pan which is actually very big and if using a kadhai, use the one which has no handles, something like this. It should cover everything. Yes, a bit confusing.. So, on my take, almost everyone has a gas tandoor or a microwave with convection, bake in that as this way is a bit confusing.. All the best! 🙂

Believe me or not, this bread was so awesome that we ate two loaves in a day! YES! We’re not a bread fan, but there’s something awesome in homemade breads! Go and bake one a couple for you! 🙂

Thanks for stopping by,

CookingShooking is on YouTubeFacebookGoogle+Twitter!

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Eggless Ladi Pav Buns Recipe – Feather Soft / Dinner Rolls| Eggless Baking

Hey ya,

Pav Buns, Ladi Pav, Dinner Rolls. Whatever you call, but making them at home is a pain isn’t it? Well, Not now..

1 (1)

I’ve experimented and have got bread as hard as rock to the fluffiest-moistest-spongiest-softest ones.. Tangzhong to a recipe from a baker.. So finally, here comes my perfect eggless ladi pav buns which are feather soft! 🙂

4-GIF1 (3)

Textie Version is what you are for? Lol, here you go!
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Eggless Ladi Pav Buns Recipe - Feather Soft /Dinner Rolls| Eggless Baking
  • Plain Flour / Maida - 2 Cups / 250 Gms
  • Milk - ¾ Cup + 1½ Tbsp / 190 Ml
  • Salt - 1 Tsp / 5 gms
  • Butter - 4 Tsp / 20 gms
  • Milk Powder - 1½ Tbsp / 15 Gms
  • Instant Yeast - 2 Tsp / 8 gms
  • Sugar - 1 Tbsp / 15 gms
  • Milk & Butter - For Brushing
  • Maida/Flour - for dusting
  • Oil - for greasing
  1. Warm the milk, Add the sugar, yeast. Mix well and keep aside for 10 minutes.
  2. Add the maida, salt and milk powder in your kitchen platform mix well and make a well.
  3. After 10 minutes yeast mixture should look frothy(if it does not, then throw and restart or get another brand of yeast), Add this mix to the well and make a dough. It would be on the sticky paste side. Its absolutely perfect.
  4. Now add the butter to the sticky paste and start kneading. It will turn from sticky mass of dough to a dough that is a dough and turns to a bowl. I mean it turns to a dough, that's when the gluten is activated and it is ready will take 15 minutes of kneading for reaching that stage. Use scraper to scrape the dough that has stuck. And knead for 15 mins.
  5. DO NOT add any thing i mean do not add any flour or any oil or anything while kneading, all the magic happens just like that. It will be not soft if you add anything while kneading.
  6. After 15 mins of kneading, transfer this dough to a big bowl, cover and keep aside for 45 mins to one hour.
  7. It will double in volume after one hour, take some maida dust your hands and punch down the dough. Take out and knead for one minute, if it sticks too much, sprinkle some maida. Dont add too much maida otherwise the pav would not be that soft.
  8. Now divide this dough to 16 portions, about 30-31 grams each. Now keep one portion in your pan and with other hand roll this in circular motion to make a round shape.
  9. Take a 8" square cake tin and grease with oil, place the shaped dough. Keep the dough portions very close touching each other. Otherwise they wont rise up, but rise sideways and become flat.
  10. Now cover the tin with damp cloth and keep aside for another 40-45 mins.
  11. Preheat your oven to 200C for 10 minutes.
  12. Carefully remove the damp cloth after 30 minutes so that they dont stick to the cloth.
  13. After 45 minutes, brush the pav gently with milk. Gently place the cake tin in the oven and bake for 15 minutes at 200 C.
  14. If the buns dont look brown, bake for some more time. Take them out immediately and brush the top part with butter. Keep aside till they cool and ENJOY!

1 (2)

Now, what are you waiting for, You’ve got the perfect recipe in hands, jump right onto your kitchen and let the pavs come out 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!


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Tawa Idli Recipe – Cooking For Mom / Mothers Day Surprise #7DaysForMom

Hey Foodies,

I and my sissy planned a surprise for our mom, have you watched it? If not watch now:

She’s the best ofcourse! We finally finalized to cook up some idlis(tawa idli/butter fried idlis) and Nutty Frappe. My momma loves idlis, and can have anytime!




Well, it was challenging to make idli, cause of soaking, then fermenting and stuff.. But finally, We did it! 🙂 Let’s have a look at the recipe 🙂


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Tawa Idli Recipe - Cooking For Mom / Mothers Day Surprise #7DaysForMom
  • For Idlis: Normal Rice: 1 Cup
  • Split Black Lentil: ½ Cup
  • Salt - To Taste
  • Oil - 1 Tbsp
  • Fruit Salt - One Sachet
  • For The Tawa Tadka: Idlis - 9
  • Butter - 4-5 Tbsp
  • Onions - As Desired
  • Karam Podi - 4 Tbsp
  • Coriander - 1 Tbsp
  • Salt - A pinch
  1. For Idlis: Wash twice and Soak the rice and dal for 8 hours.
  2. Grind it to a semi smooth past using as less water(if possible the same one in which you soaked it in) as possible.
  3. Add the salt and mix well and let it ferment for 5-6 hours.
  4. Heat a couple of cups of water in your idli cooker/idli pot/cooker.
  5. Grease the idli trays with oil and add the fruit salt/eno to the batter. Mix well and add that to the trays.
  6. Place the trays inside the cooker(if using pressure cooker, dont place the whistle) and steam for 7-8 mins in med-high flame and another 7-8 mins in med-low flame.
  7. Let them stand for 5 mins. Take a knife or a spoon and take the idlis out. Keep aside.
  8. For the tawa tadka, heat a pan/tawa.
  9. Add the butter, karampodi, onions, salt, coriander and stir well. {All as you prefer}
  10. Once mixed well and bubbly, place the idlis. Let them be as they are for 2 mins, then flip, then another 2 mins. Serve hot with coconut chutney.
I’ve been experimenting with Karam Podi variations. Here’s the latest one I had made. However, I’ll update the recipe if i get even deliciouser podi! But this is amazing as well!
1½ tbsp Coriander
2 tbsp Chana Dal
1½ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Watch the video recipe n the surprise 🙂

It could have been a lot better, first time na.. No worries, We’ll get used to it 🙂 No matter what, The idlis rocked and mom loved it 🙂

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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Street Style Butter Dosa Recipe | Indian Street Food

Hie Foodies,

Now-a-days, Wherever you go you see these Dosa Bandi’s and they have something special to offer..

From Tawa Idli’s to Butter Dosa to Tawa Vadas to Cheese Dosa.. Everyone has something special to offer, now what makes it special is a mix of spices{Karam Podi/Gun Powder} and butter.. Well, every bandi wala has its own recipe hence the taste is unusually impeccable!



I want to convey special thanks to Foodies In Hyderabad for inviting me to one of their Breakfast Walkathon.. I couldn’t resist being a foodie, and got to taste some more of Hyderabadi Specialties! Be sure to join such foodie groups, they are awesome!


For now, let’s have a look at the the recipe which most hyderabadi’s crave!

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Street Style Butter Dosa Recipe | Indian Street Food
  • 1 Cup - Parboil Rice
  • ¼ Cup Urad Dal
  • ¼ Cup - Chana Dal
  • ¼ Cup - Normal Rice
  • ½ Tsp - Methi Seeds
  • To Taste - Salt
  • 2 - Tomatoes [Sliced]
  • 1 - Onion [Chopped]
  • 100 Gm - Butter [Cubed]
  • 2-3 - Green Chili [Chopped]
  • ½ Cup - Karam Podi
  • ¼ Cup - Coriander
  • Cheese Slices [For Cheese Dosa]
  • For Upma: ¼ Cup - Suji
  • 1 Tbsp - Oil
  • ½ Tsp - Mustard
  • 1 Tsp - Salt
  • 2 Cups - Water
  1. For Dosa Batter: In a bowl add both the type of rice and methi seeds. Wash it twice and soak it for 2 hours.
  2. After two hours, add the urad dal and chana dal let it soak for 2 more hours. Grind it to make a coarse paste. Somewhat smooth, if you feel the batter in your index finger you should be able to feel grains rest it should be smooth.
  3. Cover and let it ferment for 4-5 hours in summers or 7-8 hours in winter.
  4. After its fermented, add salt to taste and mix really well. Also add more water for desired spreadable consistency.
  5. For Making Upma: In a pan add the oil and let it heat up. Once its hot add the mustard and once it crackles add the suji,water,salt and give it a stir.
  6. Once it gets a roaring boil. Switch off the flame and let it cool.
  7. For Making Dosa: Heat a seasoned iron tawa or a nonstick tawa. Once hot, spread some oil and wipe that off with a piece of wet cloth.
  8. Now add two ladle fulls of batter and spread that. Switch the flame to high and once its slighlty cooked add 2 tbsp upma, 1 big cube of butter and 1½ tbsp of karam podi. Using a spoon spread that really well.
  9. Once it is well spread-ed add the onions, squeeze a tomato slice,add some green chili, throw in some coriander and let it cook for a minute.You can add a cheese slice if you wish.
  10. Half fold or full fold the dosa and take it out using a spatula and serve piping hot and dont forget to throw in some thin coconut chutney over it.
I've been experimenting with Karam Podi variations. Here's the latest one I had made. However, I'll update the recipe if i get even deliciouser podi! But this is amazing as well!
1½ tbsp Coriander
2 tbsp Chana Dal
1½ tbsp urad dal
10 Dry Red chili
1 Tsp Ghee
5 Garlic Cloves
3-4 walnut sized Tamarind Balls
1/2 tbsp Cumin Seeds
10 Curry Leaves
1/4 Tsp Hing
1/2 tsp Methi
1/2 Tsp Mustard

In a pan, add the ghee and add all the other ingredients and slow roast it until its well roasted. Let it cool completely then grind to a coarse powder. Use!

Yummmmm…. This is just impeccable!

Why not try it and amaze yourself?

That’s it for today!

Hope to hear from you soon :)

Thanks for stopping by,

CookingShooking is on YouTube, Facebook, Google+, Twitter!

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