Comments on: Sesame Buns

by: Anu

Tue, 19 Jun 2007 00:33:38 +0000

Hi. I wanted to know if you have the recip for real pav, which they make in india! I crave for those in the US so asking. Thanks. I tried to llook in Mom’s recipes nder food blog. could nt find it.

by: shaista

Mon, 14 Aug 2006 22:39:49 +0000

indira, here’s a tip for making soft bread - like PAV, since someone wanted to know. use milk/buttermilk instead of water. i make bread regularly and this. it gives a real softness, even with whole wheat. or simply add 1/3 cup of milk powder to the recipe.

great site!!!!

by: Janani

Mon, 05 Jun 2006 20:09:50 +0000

Tried this and your lentil-almond burgers this weekend. I ahd also made oven dried tomatoes, made a herbed yogurt cheese dip like the middle eastern Labneh, and a flash-sauteed savoy cabbage coleslaw. It all came together really well. Substitued walnuts for watermelon seeds.As someone else commented texture-wise the buns were a bit harder- like the french bread type crusty, chewy and rustic tasting rolls. Was wondering if you knew how I could get a more PAV bun like texture? Should I use a softer flour maybe, cut out the oats entirely and add in butter?

Indira replies:
That sounds like wonderful, fulfilling meal!
Yep, the flour combination makes them more rustic and hard than chewy and soft.
For softer pav like rolls, all purpose flour-wheat flour combination might work. I’ve never baked the pav bun type of rolls. But I have bookmarked a recipe from “my mom’s recipes and more” (check the sidebar in food blogs for link). She got some really neat recipes for traditional baked goods.

by: snb

Mon, 01 May 2006 20:55:15 +0000

wow…you’re pictures are amazing as usual. I am waiting for the day you get syndicated .

by: Virginie

Sat, 22 Apr 2006 21:08:17 +0000

I really like this recipe. Thank you.

by: Anonymous

Thu, 20 Apr 2006 14:10:08 +0000

Hi Indira,

This post was too good and I tried this recipe yesterday and it came out well (for my first attempt in baking buns). But I had a feeling that it was a bit dry. So I have two questions for you:
1) What should be the consistency of the dough after mixing?
2) Which position should you place the rack in the oven?

thanks in advance, MSB.

Indira replies:
I am glad you had success with this recipe and thanks for letting me know, MSB.
I agree about the dryness, I think the reason is I didn’t use any oil while mixing the dough.
1.Consistency of dough is like bread dough or pizza dough on the wet side.
2.I placed it in the middle rack.
3.Add a quarter cup of cooking oil/butter or eggs for that extra soft bread like texture.
Hope this helps.

by: Vee

Tue, 18 Apr 2006 18:46:36 +0000

Wow…that yeast sure looks happy…:)..I can almost smell the bread…looks great…

by: comidademama

Tue, 18 Apr 2006 13:32:30 +0000

HI Indira! I wish I would send you an email before posting the recipe to tell you about it, but you were quicker than me, I put a permalink by purpose, at least to get in contact some how with you.
So, thanks for dropping a line here.
I admire your way to communicate you traditional background and your enthusiasm about your cookery traditions. I have some of the basic Indian kitchen tools, like idli mould and chapati pin, and kaday and I can’t wait to have my thaly set, now I just ave one thali, bought to make dhoklas.
I must cook for my little daughter now who loves Indian food very much as we have a close friend from Kartnatakha, Priya (Priya mashi, of course).

This afternoon I will cook my first besan ladoes, cross your finger!
Ciao e bravissima.
Comidademama-Elena

PS Did you see the coconut burfi I made yesterday?
http://www.montag.it/comida/archives/003251.html
I made it ones with dry coconut and, you were absolutely right. With fresh coconut is much much better.

Indira replies:
Hi Elena, I am glad you are trying these recipes. I hope you are getting all the tips and tricks for Indian cooking from Priya mashi.
I did read the coconut burfi post through Google translation. You are really doing great.
Best wishes - Indira.

by: Kerala Girl

Tue, 18 Apr 2006 13:12:56 +0000

Hey Indira,

I do have dried soya chunks with me. Adding those to eggs is quite a new idea to me. I am definitely going to try this Indira. Thanks for the wonderful tips you give always.

by: Nandita

Tue, 18 Apr 2006 11:00:32 +0000

I simply loved that yeast rising pic- does it actually rise that high??? I tried baking with yeast just once- made those herbed rolls from the Fleischmann’s yeast recipes site. Baking one’s one bread is indeed a nice experience. I’m not sure what yeast we get in India- yet to try that out

Your recipe is tempting me to go hunt for good yeast and try it out