Restro Recipe

Homemade Soft Ladi Pav | How to make pav Homemade ladi pav is soft, fluffy and perfect pav recipe. This pav recipe is simple and easy made with minimal ingredients. Baking your own pav is economical and delicious. It’s free of all the preservatives of store brought pav. If you will follow step by step instructions, you’ll never want to go back to store-bought pav after tasting this.  For soft pav knead the dough properly. It helps to develop the gluten in the dough this way. This is the only way to get soft pav. The proof is important to allow the yeast and gluten to develop. This plays an important role in the flavor of the final product as well. It is important to get a beautifully risen, fluffy and light pav.  Homemade ladi pav doesn’t kept for too long as it doesn’t have preservatives like store-bought bread. Consume it within 3-4 days. Its taste is incredible with bhaji. You can also make cheesy masala pav using this. Ingredients: ½ cup water 2 tsp. yeast 3 tsp. sugar 3 cup maida

Palak Aloo Manchurian | Palak Manchurian Recipe Palak Aloo Manchurian or Spinach potato manchurian is a healthy and delicious variation of Manchurian. Manchurian is one of the most popular Indo-Chinese cuisine that is prepared with either cabbage or cauliflower. Here in this recipe Manchurian balls are prepared with grated potatoes and chopped spinach. It has a little bit sweet, sour and spicy flavor. This is an excellent starter and snack recipe. This is a vegan recipe. There are many ways to make manchurian like cabbage manchurian, cauliflower Manchurian, baby corn manchurian and paneer manchurian. In this recipe I am sharing palak potato manchurian recipe. The Manchurian balls have an exciting flavor with the pungency of ingredients like garlic, black pepper and ginger.