Baking without oven is an interesting technique and it has been so popular in India. In fact my mom used to bake her cakes in a cast iron pan filled with sand which creates the required temperature inside needed for baking the cake. But after we got our first oven, we completely forgot about it. Once I started posting videos, I have had so many readers asking me to do recipes without oven. So I started baking with pressure cooker again. My first recipe Eggless Red Velvet Cake was a hit among viewers. So I made these soft and tender pav buns in pressure cooker for all those who love baking but don’t have access to oven.
Posts tagged BUTTER MILK
Brioche is an enriched French bread with a very soft, tender crumb. Traditionally, it’s made with a good quantity of eggs and butter, but for those who don’t eat eggs for any reason, this recipe is definitely a keeper. And to make it more interesting I have used wheat flour or atta to make these buns. You can use it a sandwich/ burger bun or just taste it slathered with nutella or butter or jam. However you serve this it tastes so buttery and yum. This month’s Bread Bakers host Pavani of Cook’s Hideout wanted to make us healthy breads. So I used wheat flour in this recipe but I couldn’t skip butter as the whole recipe depends on butter.
If you are reading my blog regularly, you might know that I am doing a month long non stop Blogging Marathon based on A-Z Tamil cuisine recipes. For the letter O, I found this recipe in one of the recipe booklets I saved. I liked the concept of adding omam in mor kulambu. The preparation was so different from what I make. So I just used the concept of the name and made the mor kulambu as I usually do. The omam / ajwain gave a nice flavour to the kulambu. If you can find out differences between spices, then you will surely know the difference when you taste this. Hubby and Sruti doesn’t know to differentiate and so they relished it as usual kulambu.
Soft, slightly sweet and perfect for toast, home made brioche is an amazing loaf. Brioche is an enriched French bread with a very soft, tender crumb. Traditionally, it’s made with a good quantity of eggs and butter, but for those who don’t eat eggs for any reason, this recipe is definitely a keeper. When I made the Cinnamon Swirl Brioche, I used curd as the egg replacer but for this loaf I used another ingredient. Read on to know about it.
Chaas is made with buttermilk and is a traditional drink of Rajasthani cuisine. Boondhi is added 1 hour befroe serving and the chaas is refrigerated. During meals this cool chaas is served. The boondhis will become soft because of the soaking and it will be delicious. Though I refrigerated this chaas, I added some crisp boondhis while serving to give a nice crunch to the drink. I also made the boondhi at home and the combination of boondhi and tangy buttermilk was fabulous.
Mor Kulambu is one of my favourite kulambu variety. But as hubby is not so keen in eating it, I usually don’t prepare it at home. Last month when my hubby’s sister visited us, I asked her whether she likes mor kulambu. She readily agreed and I prepared it for her and it also satisfied my craving for mor kulambu. Hubby also tasted it and said that it tasted good. But still he is not completely changed. So I need some other guest to repeat this delicious kulambu. Mor kulambu is prepared with fresh home made butter milk and it tastes great. You can use vegetables like white pumpkin, cucumber or savoury snacks like pakoda or paruppu urundai. Each ingredient gives a unique flavour to the kulambu. Today’s recipe has white pumpkin in it. I also prepared raw banana roast to go with it. We had a filling lunch with appalam and hot steaming rice.