Home-made Laadi Pav (Soft White Indian Rolls): Put 3 1/2 cups of flour, the yeast, salt, sugar (not honey, if you are using it) in a big bowl and whisk together. If you're using a food processor you can do this in that, by pulsing everything a couple of times.

Lightly warm half a cup of the milk. Add the honey or sugar to this. Mix in the yeast and set aside till it becomes frothy. Put the remaining milk and the butter in a small pan and heat it, while whisking a couple of times, till the milk is just lukewarm. Take it off the heat.

Add the frothy yeast mixture and the lukewarm liquid to the dry ingredients and knead (by hand or in the processor) till a soft and elastic dough forms. You will have to add a bit more of flour (a tbsp at a time) while kneading, to achieve this. Do not be tempted to add more flour, or your rolls will become tough.

Your dough must be soft and elastic, just short of sticky. Shape the dough into a ball. Place the dough in an oiled bowl, rolling the ball of dough till it is coated with oil. Cover with a towel and allow it to double in volume (should take a bout an hour)

Lightly knead the dough and divide equally into about 15 pieces. Shape each piece into a ball and place on a greased rectangular baking tin. Place the balls of dough about 1/4" apart in 3 rows of five each.

Cover them with a towel and allow them to rise for 30 minutes. Bake them at 220C (425F) for 10 minutes till they rolls have risen and started browning. Take them out of the oven and quickly brush them with melted butter and bake them for another 5 minutes till the tops have browned well. Take the rolls out and let them cool on a rack. This recipe makes one sheet of 15 pavs.

Make the Bhaji : Steam cook the mixed vegetables and the potatoes till well done. Mash them very well and keep aside.

In a largish wok, heat the oil. Add the ginger and garlic pastes and saute taking care to see it doesn't burn. Add half the onions and saute again it is soft and translucent. Add the chopped tomatoes and cook them till they're soft and mushy.

Use your potato masher, or a wooden spoon, to mash the onion-tomato mixture further. Cook until the oil appears on the edge.

Add the turmeric, chilli, coriander, cumin and garam masala powders. Cook over medium heat for a couple of minutes, stirring often, until the raw smell of the spices disappears. Add the mashed vegetables, salt and about half a cup of water. Cook for another 5 to 10 minutes until everything blends into a homogenous thick gravy-like consistency, adding a little more water, if necessary.

Add the chopped coriander and a couple of tbsps of butter, mix and serve hot. This recipe should make four hefty servings.

To Serve the Bhaji: First melt a couple of tbsps of slated butter in a pan. Slice 2 pieces of the pav sideways and place both, cut sides down, on the melted butter and allow the pav to absorb the butter and brown slightly.

Transfer to a plate. Add a couple of ladles of the bhaji on the side and top with some of the remaining chopped onions, a dash of fresh lime juice and a dollop of slated butter. Enjoy your pav bhaji.