Category: Asian

Homemade Malai Paneer | Indian Cottage Cheese Recipe

home made malai paneer | Indian cottage cheese recipe

Indians and Malai Paneer go hand in hand! As many Indians are pure vegetarians, they consume large quantities of milk based products and Paneer tops the list 🙂 So, I thought I must share an easy recipe to make Homemade Malai Paneer / Indian Cottage Cheese at home and it’s better than store bought ones!! 

I must confess, I’m a paneer lover! I can have every other day and sometimes, I do…LOL! It’s one of the easiest things to cook if you have some Paneer sitting ready in your refrigerator. All one needs to do is make a luscious gravy base like the one of Reshmi Paneer. It goes so well with some Masala Puris or even with my favorite Wholewheat Tawa Naan bread 🙂

home made malai paneer | Indian cottage cheese recipe

My hubby too enjoys paneer and likes his Laccha Parathas with some Paneer Bhurji for breakfast. And I have to agree with him, it’s healthy and very filling. A typical North-Indian start to our day.

But many times, when paneer is store bought, it’s very chewy and particularly sour. It has a very sticky exterior texture, almost slimy in many cases. Such quality can put anyone off paneer. Such a texture can be because of many factors, one – the paneer isn’t fresh and has been packaged for many days, two- the paneer is adulterated and has cornflour and other such ingredients, this results in slimy exterior of the paneer. This can very disgusting and the flavour is always compromised.

But what is more important is that it can be made very easily at home. Most of us feel it’ll be a very time consuming  procedure and could be too tedious! I can assure you, it’s none of that! All I can say is that we need sometime in hand and patience….yes, please be very patient while making fresh paneer.

home made malai paneer | Indian cottage cheese recipe

You can see the pictures here, it’s a rustic homemade slab of cottage cheese which is absolutely soft, melt in the mouth and just feels very creamy as the name suggests. But, it was not always that i knew the exact method to make this beauty, i referred to many recipes to understand the secret behind that creamy texture like we buy from the stores. It’s Cream – yes, our very own Amul cream or any cream 🙂 I’m sure many may know about it but for me it was a revelation because so many websites don’t mention any cream in the recipe and their end results look very creamy and perfect! So, now even you guys are in on the secret …LOL! Plus a few very important points which I’ve learnt from my Mom.

Let’s follow this step by step method for a better understanding..

1. Heat milk in a large pan, let it come to a gentle boil.

2. Then add the cream and mix well but with a gentle hand.

home made malai paneer | Indian cottage cheese recipe

3. Then add the lemon juice. Mix well and reduce the flame to sim.

4. In about 4-5 minutes, the milk fats will begin separating from the whey. Turn off the flame at this stage.

home made malai paneer | Indian cottage cheese recipe

5. In the meanwhile, keep a muslin cloth or a cheese cloth draped over a large bowl, pour the split milk through the muslin/ cheese cloth and immediately squeeze out as much whey as you can.

home made malai paneer | Indian cottage cheese recipe

6. Dip the squeezed milk fats in the cloth in a bowl filled with water and ice cubes for 2 minutes.

home made malai paneer | Indian cottage cheese recipe

7. Place a heavy utensil on top of the cheese cloth and keep it that way for about 1-2 hours. This will ensure that all the water is weighed out of the paneer.

8. Once the paneer is set, use it as needed. To store it, keep the paneer wrapped in a damp cloth and refrigerated.

9.The paneer will stay fresh for up to 3-5 days if stored correctly.

That’s your paneer. This recipe is easy to follow and needs no major equipment. 

Homemade Malai Paneer | Indian Cottage Cheese Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 450 grams approximately

Ingredients

  • 1.5 liters full fat milk (buffalo milk)
  • 200 ml fresh cream (I used Amul Cream)
  • juice of 2-3 lemons
  • 20-25 ice cubes

Instructions

  1. Heat milk in a large pan, let it come to a gentle boil.
  2. Then add the cream and mix well but with a gentle hand.
  3. Then add the lemon juice.
  4. Mix well and reduce the flame to sim.
  5. In about 4-5 minutes, the milk fats will begin separating from the whey.
  6. Turn off the flame at this stage.
  7. In the meanwhile, keep a muslin cloth or a cheese cloth draped over a large bowl, pour the split milk through the muslin/ cheese cloth and immediately squeeze out as much whey as you can. 
  8. Dip the squeezed milk fats in the cloth in a bowl filled with water and ice cubes for 2 minutes. 
  9. Place a heavy utensil on top of the cheese cloth and keep it that way for about 1-2 hours.
  10. This will ensure that all the water is weighed out of the paneer.
  11. Once the paneer is set, use it as needed.
  12. To store it, keep the paneer wrapped in a damp cloth and refrigerated.
  13. The paneer will stay fresh for upto 3-5 days if stored correctly.
  14. Refer to notes below.

Notes

Please follow all the steps correctly. Do not over cook the milk once it has split. Pour into the cheese cloth immediately else the paneer will turn chewy. Always store the paneer wrapped in a damp cloth and cover it from all sides. The cream is added to improve texture and taste. Since we are adding cream, it will take a little extra lemon to split the milk so add more of it if necessary.

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Homemade Malai Paneer | Indian Cottage Cheese Recipe

Do try this one out, you’ll stop buying paneer from the stores!!

Love,

Shreya

Adapted from You Tube – Sanjeev Kappor’s recipe.

 

 

 

 

 

Schezwan Noodles | Indo Chinese Street Food

We Indians love our ‘desi’ Indo-Chinese….we may pretend to apprecite the gourmet, Asian-style spreads at the most sought after restaurants…but you’ll find us literally stuffing our faces with these street style noodles…or fried rice and some cornflour laden, soy sauce soaked manchurian gravies more often than not😍😍😍😂 and I am no different, I am in love with our ‘desi’ Chinese which is absolutely no where close to the authentic cuisine but what the heck?! It’s just too yummy to part with….and it’s one of my favourite things in the whole wide world 🤗 There! I said it!

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So, having said that…what would you expect from me if I have a few packets of Hakka noodles sitting in my pantry and one hungry husband on a weekend ….with no plans to step out because the man ain’t in the mood to drive 😩 I make some street vendor style Schezwan Noodles…spicy….loaded with veggies…full of flavours and absolutely lip-smacking good😍😍😍 besides, it gets done in about 30 minutes…what’s not to love👌🏼

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Actually, it’s better than your favourite take-out as this is healthier because of the veggies and I’ve added very little oil. Spicese, yes…added a whole lot of spices while making it as we prefer it to be hot! 😁 So, if you’ve been a person who starts sneezing and coughing at the first bite of anything spicy…tone this recipe down a couple of notches and you’ll survive 😉 I have used my homemade Schezwan sauce here and I did serve this with some quick Schezwan paneer….basically, everything was Schezwan 😑🤔 how’d that happen?! 😜

Enough said! Start cooking…pronto!

Yield: serves 2-3

Equipment: a large heavy bottomed wok, measuring cup/ spoons, a pair of tongs.

Ingredients:

2 packets of Hakka Noodles (boiled as per the instructions on the package)

1+1/2 cups julienned carrots

1 cup julienned cabbage

1 cup julienned capsicum

1 cup finely sliced red onion

1/2 cup finely chopped spring onion whites

1/2 cup finely chopped spring onion greens

salt to taste

1/4 cup Schezwan sauce

3 tbsp oil

1 tsp noodle Masala (Indian grocery stores carry it, else skip it and add black pepper powder)

3 tsp finely chopped garlic

1 tsp finely chopped ginger

2 tbsp soy sauce

1 tbsp red chilli sauce

1 tsp vinegar

3 nos. whole red chillies

1 tbsp tomato ketchup (optional)

Method:

In the wok, heat oil until nice and hot. Then add the ginger, garlic, whole red chillies and spring onion whites. Sauté these on high flame until the garlic turns golden. Then add all the veggies along with salt and noodle Masala (black pepper). Keep mixing well and sautéing on high flame for the next 2-3 minutes.

Next, add the sauces – Schezwan, soy, chilli. Add vinegar and ketchup too. Sauté for another 2 minutes. Now tip in the boiled noodles (ensure that the noodles are al-dentè). Use tongs to mix the veggies with the noodles and be gentle. You don’t want to break any of those gorgeous noodles. Once everything is looking good, add the spring onion greens and give them a last mix. That’s it, serve them piping hot! Done😉

You can add any veggies if your choice or add Proteins of your choice…like shredded chicken or some sautéed prawns if you like seafood.

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Doesn’t that make you drool?! 😃 …you should make some👆🏼

Love,

Shreya💖

 

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Vegetable Lo-Mein spicy and Vegan Meals under 30 mins Asian noodle recipe Polkapuffs

Cumin Cookies | Jeera Biscuits

The baking bug has bitten me for quite sometime now and there days when I am baking around the clock! It’s fun to do so little and I still get to enjoy big treats😍😍…besides, baking all my meals sounds like a doable thing in these summers when standing in front of the stove is next to impossible!

I bake things which my hubby and I both enjoy apart from experimenting new recipes or recipes which I’d bookmarked earlier….dinner last night was a batch of my Baked Spring Rolls which I served with some homemade Schezwan Sauce and glasses after glasses of my Tropical Iced Tea to cool things down 😁 I still have a bottle of the tea sitting chilled in the refrigerator for tonight….planning to pair it with my mixed lentil Adai and Tomato Chutney….mmmm!

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

So while all this kept happening, my hubby reminds me about something I used to bake in the early days of my experiments with baking…almost over 2 years ago…he says why haven’t I revisited my Bakery Style Cumin Cookies a.k.a. Jeera Biscuits! I was stumped 🤔…been over a year I made them for HIS teatime 😜😂😂 obviously, the poor chap must’ve been missing them!

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

And these happened a while back…just for him…he came back home to an amazing aroma wafting out of our home and he’d already known that I’ve baked these Cumin Cookies. He says…come on, give me some straight away😋…didn’t wait for his tea or anything…..and I was super satisfied 😍

These bakery style cookies are so easy to put together, mildly sweet and tad bit salty..and the flavour of the roasted cumin seeds/ jeera seeds are something so earthy and yet addictive! Besides, they lend the crunch to them. The original recipe which I had first used called for eggs but I have worked around to avoid eggs just as I avoid eggs in my Sugar Cookie recipe.

Let’s start…

Yield: 24 cookies of 2″ each.

Equipment: electric whisk, measuring cup/ spoon, rolling pin, baking tray, parchment paper/ butter paper, cooling rack, cookie cutter/ knife, mixing bowl.

Ingredients:

1 cup + 1 tbsp all purpose flour (Maida)

1/2 cup / 1 stick unsalted butter (if using salted butter then skip adding any salt in the recipe)

1/4 cup icing sugar (I use icing sugar as it helps the cookies hold better shape, you can use regular powdered sugar)

1/4 tsp salt

a pinch of baking powder

2 tbsp jeera (Cumin seeds)

3-4 tbsp milk (if needed to bind the dough)

Method:

Take cumin seeds in a pan and roast them until they are slightly brown and fragrant. Set them aside to cool.

Line the baking trays with parchment paper/ butter paper. Lining the tray avoids having burnt bases and edges with the cookies and ensures they colour evenly even at the bottom and the cookies don’t spread too much.

Now, in the mixing bowl, cream together the butter and icing sugar until they are smooth and well incorporated.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

Next, seive in the flour and add salt. Whisk again until the flour is well incorporated into the creamed butter. Add baking powder and the 1 tbsp roasted cumin seeds. Make a smooth dough with your hands, you can add 1-2 tbsp milk if the dough needs some moisture to come together. It’s optional, I always add 2-3 tbsp. Smoothen the dough and set it aside for 10 mins.

Next, dust your work surface (I prefer silicon mats) with some flour and roll the dough to a thickness of about 3mm and cut them in any desired size and shape.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

Place the cut out cookies an inch apart on the lined baking tray. Sprinkle some roasted cumin over each cookie. Place the baking tray with the cookies in the refrigerator for 10 mins to set the cookies before baking.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

In the meanwhile, preheat the oven @180’c for 10-12 minutes.

Once the cookies have set in the refrigerator, bake them @180’c for 12-13 minutes using both upper and the lower heating elements/ rods. They will turn slightly golden on the edges once ready. (Every oven works differently so adjust the baking time and temperature according to that)

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

The base of the cookies…a perfect golden brown 😍

Once baked, keep the tray on a cooling rack and let the cookies crisp up on the tray as they continue to cook for a few minutes on the hot tray. Remove them from the tray and place them on the cooling rack to let the cookies/ biscuits cool completely before storing in airtight boxes, they keep well for upto 3-4 days.

They taste best when served fresh with some tea/ coffee or simply as a munchy😀

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

You can add more sugar or salt, as per your choice. But be generous with the cumin!

Love,

Shreya💖

Cumin cookies | jeera biscuits

 

Mango Kulfi | How to make Kulhad Kulfi

An Indian dessert that is loved by everyone and I guess there is rarely anyone who’d say no to Kulfi! This luciously creamy, deliciously sweet and chilled dessert is perfect for summers and compliments any Indian meal when looking for that perfect end to your meal 😍👌🏼 Flavour it with whatever takes your fancy! Mangoes….yes that is what I have used here to make it even more irresistible and delicious.

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Look at the golden colour..and I have used a bit of freshly pounded cardamom powder to elevate the flavour of Alphonso Mangoes….the King of fruits 😍 and garnished it with some pistachio slivers and homemade dried rose petals (organic) ….this recipe also calls for some fresh, thick cream from full fat milk…yes homemade made fresh cream, it makes the Kulfi even more smooth and the taste is very authentic! But then again, you can always use fresh cream from a tetra pack too😋

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Last year I had shared an easy recipe for Kesar Pista Kulfi on the blog and this recipe is another take on that!😀 You can add some chopped pistachios and almonds to this Mango Kulfi recipe and make it a Dry Fruit Mango Kulfi too!

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

I used kulhad and matkas (Indian earthenware) of different shapes and sizes to set the Kulfi, you can use simple Kulfi or Popsicle moulds as well or simply use little stainless bowl to set them. Although the kulhad and matkas I have here aren’t actually earthenware, they are all made of porcelain.

Common, let’s make Kulfi!

Yield: 5-6 kulfis

Equipment: a heavy bottomed pan, a ladle, measuring cups/ spoons, kulfi moulds/ Popsicle moulds/ small bowls, ice cream sticks etc.

Ingredients:

500 ml milk (I use Amul toned milk – 2%fat)

pulp of 3 nos. medium Alphonso mangoes

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar (adjust as per your preference)

1/2 cup cream (I used homemade cream from full fat milk, you can use tetra packed Amul fresh cream as well)

1/2 tsp cardamom pwd

chopped pistachio & dried rose petals to garnish

Method:

Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, cardamom powder and the mango pulp. Cook for two mins more. Keep it aside to cool for a few mins.

Next, lightly beat the cream. Add the cooled milk and mango mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds/ matkas/ bowls and keep it in freezer to set for about 7-8 hours or even overnight.

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Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould if using Popsicle mould or traditional Kulfi mould.

Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️ Look at that texture…..yumm!

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Love,

Shreya💗

Mango Kulfi | Mango flavoured Indian Ice Cream | Glutenfree recipe

 

 

Suran Ka Bharta | Oal Ka Chokha | Jimikand Ka Chokha | Spicy Mashed Yams

Winter afternoons call for comfort food, a warm, cozy spot on the couch, a good book or maybe a movie marathon … your favourite throw and a long snooze! Did I ever tell you’ll that winters are my favourite time around the year. Not because I can eat to my hearts fill or because I get to bundle up and sit in the same spot for hours…lol…no! I like it because I have the fondest memories from this season…☺️ My Dad’s birthday…followed by Mom’s birthday….and to round it all up…I got married on one super cold night! Yes, weddings in my culture happen in the dead of the night and more often than not, in winters 😂 

Anyways…..I saw elephant foot yams (suran/ oal/ jimikand) flooding the market as it happens every winter and the first thing that occurred to me that I have to make Suran Ka Chokha! 

Suran Ka chokha  Jimikand Ka Bharta  Oal Ka chokha  Vegan recipes Polkapuffs recipes Shreya tiwari  Spicy mashed elephant food yam recipe

It’s a typical winter favourite at my Mom’s place and gladly for me, my hubby too enjoys it! Making it is not all that difficult either…just a very recipe including the most common ingredients from your pantry but the flavours pack such a punch!

I can have this by the bowlful but it is quiet fiery so I limit myself to a couple of spoonfuls during meals…and it’s almost like a pickle, so pungent and yet very flavoursome.

As always I have followed my Mom’s recipe as always… if you’re wondering what will you be pairing this one with…I’d suggest some Dal Sultani, steamed rice, bharwa hari mirch (this you must not miss, I insist!) along with this chokha…and that will be such a splendid spread 👌

Yield: serves 2

Equipment: a large saucepan, measuring cups/ spoons, a mixing bowl.

Ingredients:

300 gms boiled yam (suran)

salt to taste

6-7 tbsp mustard oil

2 tbsp finely chopped green chillies

2 tbsp finely chopped fresh coriander leaves

15-16 cloves of garlic (grated)

1″ piece of ginger (grated)

lemon juice as per taste (I add a little more as the yams tend to absorb the flavours well)

Method:

Wash the yam well, cut it into 2″ chunks.

Boil 7-8 cups of water with a pinch of salt. Add the chunks of yam in the water. Boil these until fork tender. Drain the water and let the yam cool completely.

Peel the yam. Use a fork to mash the yam. Make sure there are no lumps.

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Season the mashed yam with salt, add the ginger and garlic, mustard oil, chopped green chillies, chopped coriander and lemon juice. Mix well. Keep it aside for 15-20 mins before serving to let the flavours get absorbed.

This tastes best at room temperature and the flavours are enhanced if served the next day.

This keeps well in a glass or porcelain bowl for about a week under refrigeration.

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Hope you enjoy this recipe which is very close to my heart!

Love,

Shreya❤️

Veg Kung Pao Noodles

It’s very rare that I share an Asian inspired recipe here on the blog. It is not that I don’t make them at home..it is usually made for dinner (I don’t shoot in the evenings)and on days when it’s made for lunch, I love it too much to even wait for a minure to set up a shoot and click! No, not happening!! 😜 Hahha!! Common, everyone would agree with me when I say that Asian food tastes best when piping food. Straight from the wok to my plate…👌🏼

img_6149

But yesterday was a different story, night before the last we had enjoyed Veg Hakka Noodles with Schezwan Paneer. And as always we enjoyed it so so much! We prefer a lot of veggies in our Hakka Noodles and some spicy sides for a complete meal.

Sooo… I ended up with a bowl of boiled noodles. I immediately knew what I wanted to do with them😉 I loozed around in my refrigerator and found that I had all the necessary ingredients to make a quick Veg Kung Pao Noodle bowl for my lunch the following day!!

Veg Kung pao noodles with paneer  Polkapuffs recipes  Shreya tiwari recipes How to make Kung pao noodles at home

If anyone is wondering what is Kung Pao or Kung Po exactly, it is nothing but a quick stir fry of chicken (I didn’t use chicken here), some sauces and chillie pepper/ bell peppers. They have peanuts too….but I have replaced them here…this is my version, I like to play a lot with Asian recipes. There is always room for subbing. Almost every Asian restaurant or any other restaurant that selves Asian fold these days, includes their version of Kung Pao on their menu. It’s a hit among adults as is with the kids. Keep it spicy or mild, it’s really upto you. I usually order a veggie version with some fried rice if I am in the mood for a light meal. Since I had the left-over noodles, I simply tossed everything together to make a Veg Kung Pao Noodle Bowl 😉 You can also replace noodles with some boiled rice too.

You can use any veggies of your choice, any protein of your choice (tofu, chicken or some other meat) and the sauces too can be of your choice! I tend to keep it more Indo-Chinese, so you can imagine how delicious this is going to be! Let’s start…

Yield: serves 2

Equipment: a large wok, a non-stick pan, measuring spoons/ cups.

Ingredients:

2 cup boiled noodles (follow the instructions on the cover to cook them, make sure they are al-dentè)

100 gms cubed paneer (Indian cottage cheese. Substitute these for chicken, prawns, beef, pork, boiled eggs or tofu)

2 tbsp cornflour

1 tsp rice flour

salt to taste

black pepper powder to taste

2 tsp soy sauce

2 tsp red chilli sauce

1 tsp green chilli sauce

2 tsp vinegar

1 tsp Schezwan sauce

1 tbsp tomato ketchup

1/2 cup sliced red bell pepper

1/2 cup sliced yellow bell pepper

1/4 cup sliced green bell pepper

2-3 tbsp sliced green onions

1 tbsp ginger garlic paste

9-10 nos. cashewnuts

5 tbsp oil

Some slived green onion to garnish

Method:

In a bowl, mix paneer cubes, rice flour, corn flour, salt and black pepper powder together. Keep it aside for a minute or two.

Keep all the veggies ready as well.

Veg Kung pao noodles with paneer  Polkapuffs recipes  Shreya tiwari recipes How to make Kung pao noodles at home

Heat 2 tbsp oil in a non-stick pan. Place all the floured paneer pieces in oil and shallow them on all sides until brown and crispy. Remove them from the oil and drain them on some kitchen paper. Set that aside for now. Fry the cashewnuts in the same oil. Remove from the oil and drain on some kitchen paper. Set that aside too.

Heat the remaining oil in a wok, add spliced green onions and ginger garlic paste to the oil once it’s hot. Sauté these on high flame for a minute or two. Then add the sliced red, green and yellow bell peppers. Season with some salt and black pepper powder. Toss these for a couple of minutes. Then add the ketchup, soy, schezwan, red and green chilli sauces along with the vinegar. Mix well. Now add the paneer cubes and the fried cashewnuts. Toss once again. Next, go in the boiled noodles and a tsp of oil if necessary.

Veg Kung pao noodles with paneer Polkapuffs recipes Shreya tiwari recipes How to make Kung pao noodles at home

Make sure everything is coated well with all the sauces. Garnish with sliced green onions and serve hot.

Veg Kung pao noodles with paneer  Polkapuffs recipes  Shreya tiwari recipes How to make Kung pao noodles at home

Irresistibly yummmmm!!! What more could I ask for on a winter afternoon…some comfort food and then a long snoozzzzeeee😂

Love,

Shreya💗

 

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan

Winter comes with it’s bounty…such fresh veggies and fruits everywhere, I can’t seem to get enough of them! One of my favourite things to make in winters is Makke ki Roti (maize flour flatbreads – they are vegan and gluten free). And to go with these flatbread, I am having my fill of Baigan ka Bharta these days….fresh, spicy and so full of flavours..you’d be wanting more!

I simply follow my Mom’s no-fail recipe for both these delicious things…and it’s finger licking awesome:)

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

I made this combination again just this last weekend and we were in a much happy food-coma! The Makke ki Roti (ahem, please excuse my badly shaped rotis/ flatbread, I find it very difficult to give them any fixed shape or even size as the dough is gluten free and not the easiest to handle…..but I believe it’s the taste that matters in this case🤗😀). However, I try to roll them between two sheetss of cling wraps mostly…but this is the best I can manage!

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

The Bharta or the mash, well it’s a whole different story….I spend all the time to make as perfect as it can get and I nail it every time 😉 Brinjal is roasted to a charred beauty and then everything starts from there.. tip – buy a lighter brinjal as they are perfect and do not have many seeds.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

Let’s get cracking…it’s not much effort…:)

Yield: serves 2

Equipment: wired roasting stand, measuring cups/ spoons, a mixing bowl, a small bowl, a pair of kitchen tongs, a large mixing  bowl – for the maize dough, rolling pin, cling wraps, a pan, a spatula.

Ingredients:

For the Bharta:

1 nos. medium large, round brinjal (bharte Wala Baigan)

2 nos. medium tomato (choose ripe, juicy tomatoes)

7-8 garlic cloves

1 nos. finely chopped onion

1/4 cup mustard oil (this is what we use traditionally up North)

1 tsp finely chopped green chilli

1 tsp grated ginger

salt to taste

fresh coriander, as needed

For the Makke ke Roti:

2 cup maize flour (Makke ka atta)

salt to taste

1 tsp crushed kasuri methi (dried fenugreek leaves)

water as needed to knead

4-5 tsp oil, for cooking the Roti/ flatbread

Method for the Bharta: 

So, right at the start I will urge you to follow the step wise pictures, they are pretty much self explanatory. I will explain in writing as and when necessary.

Wash and wipe the tomatoes and the brinjal. Set the tomatoes aside.

Keep the brinjal’s stem intact. Make an inch long slit in the brinjal. This slit must be a bit deep. Stuff the garlic cloves in this slit. Massage the entire brinjal with some mustard oil.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipesimg_6017

Next, turn on the flame and place the wired roasting stand over the flame. Place the oiled brinjal over it and roast it well on all sides until well charred.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipesimg_6020

While the brinjal cools down, massage the tomatoes with some oil, make a couple of small slits on each tomato and roast them too just the way we did for the brinjal.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipesimg_6021img_6022

Now, take some water in a small bowl. Dip your fingers in the water and slowly peel the charred skin off the brinjal and tomatoes. Set them aside in a mixing bowl. Mash these together along with the garlic that was roasted within the brinjal as well. Season with salt.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipesimg_6025

Next, add the chopped onions, chopped chillies, grated ginger, remaining mustard oil, chopped coriander leaves to the the mashed tomatoes and brinjal. Give everything a good mix! This is done!

Method for the Makke ki Roti:

In a large mixing bow, take the flour, season it with salt and kasuri methi. Mix them well. Add water as you go and knead to make a dough until everything comes together. Cover the dough with a damp kitchen towel for a few minutes before making the Roti/ flatbread.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

Next, take a lemon sized ball of dough,place it between two cling wrap sheets and using a rolling pin make a roti. (No pictures of these steps, I’d probably need 4 more sets of hands to do that! 😂)

Heat the pan, drizzle some oil on the pan and place the rolled Roti and cook it on both sides until well cooked and charred around the edges. Serve piping hot with Baigan ka Bharta, some pieces of jaggery and a salad.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

Isn’t that easy and absolutely yum! If you’ve liked this, do try my take on popular Bihari favourite Litti Chokha here. This Baigan Bharta goes so well with some Litti too!

Love,

Shreya 💖

Adai with Tomato Onion Chutney | Indian Lentil Crepes with Tomato Onion Dip

Breakfasts are an important meal in our home, something fresh, filling and delicious is a must. But for me it’s more important to serve a healthy breakfast for my hubby and myself. We particularly do not enjoy a bread and butter kind of breakfast on a regular basis. We have similar preferences when it comes to food…and like to have something warm for breakfast and definitely not out of a box! 

Today, I am sharing the recipe of Adai (mixed lentil dosa), a popular breakfast variety in South Indian Cuisine which is gluten free and vegan too. 

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

These crepes or Adai are very crisp and flavoursome as opposed to a plain dosa (South Indian crepe). They are very healthy as they are made using various lentils along with rice and some more spices.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipeimg_5893

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The best part about making Adai is that, one need not have to spend hours prepping it. It can made in about under 4 hours from start to finish. However, as I make it for breakfast, I keep the batter ready the previous night itself and that does make the batter more workable and the end results are always very good. But that is not important, you can soak everything together for about 2 hours, grind and start making the Adai immediately without giving the batter any time to ferment.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

See the texture, it is so crisp as the ratio that have kept has more rice as compared to the lentils! I have always enjoyed them even as a kid when my Mom would make these on weekends….a welcome change from our typical North Indian fare I’d say! That still holds true in my home, making these on weekends is very convenient and makes for a yummy brunch….along with the spicy tomato onion chutney (my take on this popular dip from the South Indian Cuisine).

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

These are packed with protein and that keeps you full for a long time..it’s a complete meal in itself as it has rice and lentils. Pack these for your kids lunch boxes too!

Let’s make these then….

Yield: 6 Adai

Equipment: a dosa tawa, a spatula, a blender, measuring cups/ spoons.

Ingredients for the Adai:

1 cup rice

1 tbsp chana dal (split chick pea lentils)

1 tbsp dhuli moong dal (split small yellow lentils)

1 tbsp dhuli urad dal (split white lentils)

1 tbsp toor dal (split pigeon peas)

2-3 nos. dried red chillies

10-12 nos. curry leaves

1 tsp jeera seeds(cumin seeds)

5-6 nos. peppercorns (akkhi kali mirch)

2″ piece ginger

salt to taste

oil as needed

water as needed

Method:

Wash the rice and the lentils together. Soak them together in 3-4 cups of water for two or three hours at room temperature. In the same bowl, along with the lentils and rice, also soak the red chillies, curry leaves and peppercorns too.

Once these have soaked well for two-three hours, grind them to a smooth paste with salt, jeera and ginger using about 1/2 cup of water. Adjust the consistency of the batter with more water if required. (The consistency of the batter needs to a little thinner in comparison to that of a a regular dosa batter). Also, adjust the seasoning now. Remove the batter in a bowl, cover it and set it aside for 5 mins before making the Adai.

Now heat a dosa pan, once hot enough, spread some oil and wipe it off with a kitchen tissue paper. Pour a ladleful of the batter onto the hot pan. Drizzle some oil around the Adai and let it cook on low flame for 4-5 mins. This takes a longer to cook and crisp up and colour too.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

Flip it over and cook for another minute or two. That’s it, done and ready to serve!

Ingredients for the Chutney: (for a small bowlful)

2 nos. medium sized onion, sliced

2 nos. medium sized tomato, cubed

3 nos. dry red chillies

2 tsp oil

10-12 nos. curry leaves

salt to taste

a pinch of hing (asafoetida)

2 tsp dalia (split roasted lentils)

water as needed

Method:

Heat oil in a pan, once it’s hit, turn the flame at it’s lowest setting, then add hing, sliced onions, red chillies and curry leaves. Let the onions turn translucent, then season with salt and add the tomatoes and dalia. Stir well and let the tomatoes turn mushy and the oil seperate from the mixture. Turn off the flame, let the cooked mixture cool down.

Then grind the mixture using very little water to make a coarse Chutney. It’s ready. You can temper it if you like. I always do…. this is how – heat 1 tbsp of oil in a pan, add 1/4 tsp split urad dal, 1/4 tsp mustard seeds (rai) and 5-6 nos. curry leaves into the oil and let them splatter for a minute. Turn off the flame and add it to the Chutney. Mix it well and enjoy with the Adai 😊

The batter for Adai stays good in the refrigerator for 2 days. The Chutney stays good in the refrigerator in a glass or porcelain jar for 3-4 days if tempered. It lasts for 2 days if not tempered.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

A plate looking that healthy and fulfilling is definitely a welcome sight!

You can also try Rawa Dosa recipe (includes the recipe for green coconut Chutney).

Try my recipe for Sambhar here.

Love,

Shreya💕

 

Achaari Aloo Gobhi | Vegan and Glutenfree Cauliflower and Potato Stir Fry

“Can we have cauliflower for dinner”….I hear this at least three times a week! And no I don’t cook cauliflower that often….lol! I mean if my hubby had his way, I’d probably be cooking it almost every other day but it’s more of ‘my kitchen, my rules’ kind of a thing with me. Besides, I usually plan the entire weeks menu over the weekend…so, I exactly know when he’ll be having his beloved cauliflower next 🤗

It’s not that I am not fond of this vegetable, it’s just that I can only have it sometimes and it has to be spicy, full of flavour and not in a curry….I feel it looses all it’s flavour when added to a curry…that’s how I feel!

That’s why I am sharing today’s recipe…this has to a be a hands down winner for me when I am eating cauliflower cooked in the Indian way….North Indian to be more specific. This again comes from my Mom’s kitchen…and it’s finger licking good. This is made at least once in a week at my place as my hubby likes this semi-dry version better than a gravy too!

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

Achaari Aloo Gobhi…. this is a no onion no garlic recipe which needs very little preparation, except that we make a fresh spice mix (masala) to add to this recipe made from whole spices like cloves (laung), cardamom (elaichi), etc. These spices along with other powdered spices adds flavour to the cauliflower and potatoes.

If you like, you can add some green peas and other seasonal veggies to the cauliflower and potatoes as well. Else, add some water and make a gravy of it…enjoy with Tahri (veg rice). We usually enjoy the semi dry version with Laccha Paratha (see step wise pictorial recipe here)….and some Bharwa Hari Mirch (click here for recipe)

Let’s make you some spicy, rustic style Achaari Aloo Gobhi👌🏼..

Yield: serves 2

Equipment: a heavy bottomed wok, a slotted spoon, a mortar-pestle or a small blender, measuring cups/ spoons.

Ingredients:

300 gms fresh cauliflower florets

2 nos. small potatoes

2 tbsp mustard oil (we use mustard oil, feel free to use regular refined oil. However, the real zing of the achaari flavour comes from mustard oil)

1/2 tsp paanch phoran (click here to see the picture) contains a mix of cumin seeds, Nigella seeds, whole black mustard seeds, fenugreek seeds and fennel seeds

1/4 tsp turmeric powder

a pinch of hing (asafoetida)

1 tsp red chilli powder

1/2 tsp degi mirch powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp fresh ginger paste

1/4 tsp amchur powder (dry mango powder)

salt to taste

For the spice mix:

4-5 nos. cloves (laung)

1 nos. black cardamom

1 inch cinnamon stick

7-8 nos. black peppercorns

To garnish:

fresh coriander leaves

Method:

Cut, peel and wash the cauliflower florets. Drain all the water completely. Keep the size of each of the florets on the medium side as they must cook well but not turn mushy and disintegrate completely.

Peel, wash and cut the potatoes into medium sized cubes. Again, don’t keep them too small else they’ll just become a mash!

For the spice mix:

Dry roast cloves, cardamom, peppercorns and cinnamon for 4-5 mins. Once they release their aroma, turn off the flame and let them cool down completely. Grind them to a fine powder in the blender or keep them slightly coarse if using a mortar-pestle. The entire quantity of this spice mix won’t be used in this recipe, store the excess in a dry, airtight jar. It stays fresh for upto 20 days. You can use that in any vegetarian or non-vegetarian preparation or even for Biryanis and Pilafs.

Next, heat oil in the wok, once it hot, add the paanch phoran and hing. Let them splatter.

Next, add the cubed potatoes and the cauliflower florets. Add salt to taste and turmeric. Mix these well. Cook for about 5-6 mins on low flame.

Next goes in the ginger paste along with cumin powder, coriander powder, degi mirch, red chilli powder. Mix well so that the spices coat everything. Cook for 5 mins without a lid, then cover the wok with a lid and cook for another 10 mins.

After 10 mins, the potatoes are done and the cauliflower needs about another 5 mins of cooking. At this point add 3/4 tsp of the fresh spice mix and give everything a good toss.

Once again, cover the wok with a lid and let the cauliflower cook out for the next 4-5 mins. If the cauliflower is still undercooked, you can let them cook for another 5 mins but ensure that they do not turn too mushy.

Lastly, add the amchur powder and mix well. Turn off the flame.

Garnish with chopped fresh coriander leaves and serve with piping hot Phulkas and some Dhaba Style Dal Makhani (click  here for the recipe). I usually serve all this with an onion salad that has a lot lemon juice, some salt and a bit of freshly cracked black pepper! And we are in bliss….😀

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

This is something which has to be a part of our ‘soul food’ spreads …. if you are in the mood for rice…then this goes so well with some Dal and Chawal too!

Love,

Shreya💖

Awadhi Dal | Lucknowi Dal

Awadhi cuisine belongs to the royal city of Lucknow in Uttar Pradesh. The cuisine boasts of rich flavours, use of milk, cream, yogurt and the delicious aroma which comes from the use of saffron, cardamom and other whole spices in most preparations. 

Awadhi cuisine (Mughlai cuisine) is hugely influenced by Mughal cooking techniques, namely dum style (cooking food on low flame for long hours) to infuse the flavours! Similar cooking patterns of cooking are found Hyderabad and parts of Punjab too. 

Lucknow is very famous for non- vegetarian fare ..namely biryanis, kebabs and other meat preparations. However, most households in Uttar Pradesh are pure vegetarians and do not eat meat and that is where you will find flavoursome vegetarian  mughlai or awadhi food. Paneer (cottage cheese), fried potatoes, pulses, etc form the base of such vegetarian meals that are essentially flavoured with whole spice and slow cooked. One such mouthwatering, rich preparation is Awadhi Dal a.k.a. Dal Sultani or Lucknowi Dal. 

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

This dal is an extremely flavourful, aromatic and a rich preparation. Simple cooking techniques that are fast and ensure authentic taste.

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

If you are looking to give your everyday dal Chawal a regal makeover, then this is the recipe for you! Everyday ingredients and a bit of magic is all that goes into making this bowl which makes you feel no less than a royalty yourself 😀

Yield: serves 2

Equipment: a pressure cooker, small pan, a ladle, measuring cups/ spoons.

Ingredients:

1/2 cup tur dal (split pigeon peas)

2 cup water

salt to taste

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1″ cinnamon stick (dalchini)

2 nos. bay leaves (tej pata)

2-3 nos. cloves (laung)

2 nos. green cardamom (choti Elaichi)

1 tsp ginger garlic paste

1/4 cup fresh yogurt (dahi)

1/4 cup milk

5-6 strands of Kesar (saffron)

chopped coriander to garnish

For the tempering:

2 tbsp ghee (clarified butter)

1/2 tsp jeera dana (cumin seeds)

1 tsp chopped green chillies

a generous pinch of asafoetida (hing)

Method:

Wash the dal and soak it in 2 cups of water for 15 mins.

In a pressure cooker, add the water and the soaked dal. Season with salt, red chillie powder, turmeric, cardamom, cinnamon, cloves, bay leaves and ginger garlic paste.

Mix them all well. Turn on the flame and let the dal and the spices come to a slow boil (take about 10 mins). Put the lid of the pressure cooker and cook it for 2-3 whistles.

Let the steam release slowly on it’s own from the cooker.

In the mean while, soak Kesar in 1 tsp of milk and let it rest.

Also, whisk curd until smooth and add the remaining milk to it. Whisk again to make a smooth paste. Set it aside.

Open the pressure cooker, remove all the whole spices. Now, add the saffron (Kesar) infused milk to the dal. Mix them well and mash the dal with the back of your spoon as you mix.

Now, let the dal cool down a bit for 5 mins. Then, add the whisked milk and curd paste. Mix it well with the dal. Boil the dal for another 4-5 mins on low flame. Turn off the flame.

Prepare the tempering: 

Heat ghee in a pan, add jeera, hing and chopped chillies and let all splutter for 1 min.

Add this tempering to the dal, garnish with chopped coriander and serve piping hot with plain rice, Tehri (North Indian mixed veg rice) or with Laccha Parathas. Add a squirt of lime juice for that extra tang with the spiciness of the green chillies 😊

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

Also try my Dhaba Style Dal Makhani and Rajasthani Dal Panchmel. 

Love,

Shreya💖

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