Category: Asian

Kadhi Pakodi

Typical to a North Indian family, we too love our Kadhi Pakodi or Kadhi Pakoras to no end. However, I do not make it very often and keep the novelty alive.

Kadhi Pakodi recipe by PolkaPuffs

That usually works too because whenever I do make it, my hubby is exceptionally happy and doesn’t wait long enough for me to even serve it properly before he starts attacking the meal 😘
So much so, that I couldn’t once click it in peace for the blog!! I mean, how does one set up the props..organise the shot, etc if you have someone hovering all around you and asking you every other minute if you were done already!!? LOL!

Kadhi Pakodi recipe by PolkaPuffs

Doesn’t that make for the most comforting meal?
A bowl of that warm, creamy, mildly spiced Kadhi with crisp yet spongy Pakodis is just what rainy afternoons need. It had been a damp weekend, so this became our late, extremely lazy Sunday lunch! Yet, not lazy enough for me click some pictures.
We had this with rotis instead of rice…as we were already pretty full from the Poha we gorged on for breakfast. Although it tastes best with some steamed rice and some kachumber (mixed salad).
I used my Mom’s recipe and it’s to die for! Usually I make the Pakodis in an Appepatra, click here to see how. Use my recipe for the Pakodi given below and follow the steps to make them in an Appepatra, that’s an almost oil free version, however, I have deep-fried these just the way my Mom does it. Indulgence is not such a bad thing once in a while, no?
The Pakodis are light & absolutely airy, almost melting into the Kadhi, and that’s how they should be if done right! Let’s see how…

Yield: serves 2
Equipment: 2 woks, measuring cups/ spoons, a few mixing bowls and spoons.

Ingredients:
For the Kadhi
1.5 tbsps Besan/ gram flour
250 gms Yogurt/ curd
to taste Salt
1/2 tsp turmeric powder
Water as needed
For the the Tempering
1 tbsp refined oil
a pinch of asafoetida (hing)
1/2 tsp paanch phoran
1 nos slit green chilly
A handful curry leaves
1/4 tsp red chilli powder
1 tsp ginger garlic paste
Water to correct the consistency as needed
For the Pakodis
1/2 cup Besan/ gram flour
6-7 tbsps water
to taste Salt
1/4 tsp turmeric powder
1/2 tsp chopped green chillies
1/2 tsp chopped coriander leaves
3 tbsps finely chopped onion
1/4 tsp baking soda bicarbonate/ baking soda
to fry Oil

Method:
To begin with the Kadhi first, take the ingredients listed above for the kadhi and make a smooth mixture. This should neither be too diluted nor very thick. I do not add any water at this stage but you can always add some if the yogurt is too thick. Set this aside for 10 minutes.

image image
In the meanwhile, take all the ingredients listed above for the Pakodis except the oil, soda & water. Mix them well.
Add water very slowly and make a thick mixture. Set it aside for 10 minutes.
Coming back to the Kadhi, heat 1 tbsp of oil in a wok. Once it’s hot, add the hing, paanch phoran, g-g paste, curry leaves, green chilli. Let these splatter about a bit.
Then add the mixture we had set aside for the Kadhi. Keep stirring while you pour this into the tempering and let this cook on medium flame.

image image
Keep stirring for another couple of minutes until it has it’s first boil and stabilizes, else the yogurt may split.
Now add some water if needed to correct the consistency, mix well.
Next, add red chilli powder & adjust the salt to taste.
Let the Kadhi simmer for another 6-7 minutes.
Turn off the flame and cover with a lid.
The Pakodis need frying now, heat enough oil in a heavy bottomed wok.
Add baking soda to the Pakodi mixture & mix well.
Once the oil is hot enough, reduce the flame to medium and drop the mixture little bit at a time to make equal sized Pakodis.

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Fry them well until golden brown on all sides. Drain them well on kitchen paper. I could make 9 medium sized Pakodis with this quantity of the mixture.

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Add warm Pakodis to the Kadhi and serve with steamed rice/ rotis & a salad on the side.

Hope you like my version of Kadhi Pakodi and give it a go soon☺️
Love,
Shreya ❤️

Rajasthani Panchmel Dal | Mixed Lentil Curry | Dal for Baati

Dal-Chawal-Achar-Pyaaz aur Papad (lentil curry, steamed rice, pickles, onion salad & some poppadoms)……there are days when that’s all you need! Probably every Indian’s soul food 😊 It’s mine for sure.

I make lentils (dals) in so many ways…I literally change the recipe each time I make it…and that’s like 5-6 times a week! Some days I temper the dals post cooking them…on others, I first add the tempering to the oil in a pot and then add raw lentils and slow-cook them together! Each way tastes different and yet so tempting!

Rajasthani Panchmel Dal How to make dal for Baati Mixed dal recipe Polkapuffs recipes

Like this Rajasthani Panchmel Dal or Panchratna Dal…I always temper this one twice! The aroma is so smoky and the flavours are subtle & yet packs a punch. This dal is very famous all over Rajasthan and the rest of India for being served with Baati…smoky, roasted wholewheat dumplings served with a generous topping of melted ghee..(clarified butter).

However, in my kitchen…it is made very regularly and served with steamed rice or soft rotis and a side of some veggies & curd. Or you can try my Dhabba Style Dal Makhani if you prefer something richer 😉 Along with Lacchaa Parathas 

Rajasthani Panchmel Dal How to make dal for Baati Mixed dal recipe Polkapuffs recipes

Let’s see how…

Yield: serves 2

Equipment:  pressure cooker, measuring cups/ spoons, 2 pans, ladle.

Ingredients:

1 tbsp each of tur dal, chana dal, masoor tukda, Kali urad tukda & yellow tukda moong (pigeon peas, split Bengal gram, pink lentils, black split lentils & split yellow lentils)

2 cup water

salt to taste

1/4 tsp turmeric pwd

For 1st tempering:

2 tbsp ghee

a pinch of hing (asafoetida)

1/4 tsp cumin seeds

2-3 nos. cloves/ laung

2 nos. whole dry chillies

1 tsp ginger garlic paste

1/2 tsp each coriander & cumin pwd

1/2 tsp red chilly pwd

1/4 tsp Garam masala pwd

1 cup chopped tomatoes

For 2nd tempering:

1 tsp ghee

1/4 tsp red chilly pwd

1 tsp sliced garlic

To garnish:

chopped coriander leaves

Method:

Wash all the dals together & soak them with salt & turmeric in 2 cups of water for 1 hour.

 

image  image

Next, pressure cook them for about 2-3 whistles or until done as per your regular procedure of using the pressure cooker. Let the steam release in it’s own. Once the steam has released, open the pressure cooker and mash the cooked dals a bit using the back of the ladle. Set this aside.

image

 

Now, heat 2 tbsp ghee in a pan, once this is hot enough, add red chillies, cloves, cumin seeds & hing. Wait until they crackle a bit, then add the cumin pwd, coriander pwd, ginger-garlic paste & red chilli pwd. Mix well and tip in the tomatoes. Cook until the tomatoes turn mushy and the ghee seperates from the the mixture. Then add the cooked dals to this mixture and mix well and cook for 3-5 mins. Add water & salt if needed to adjust the consistency & flavour. Lastly add the Garam masala pwd & cook for a minute more. Turn off the flame and place a lid over the pan to let the flavours build up.

Meanwhile, make the second tempering in another pan by heating ghee, adding red chilli pwd and the sliced garlic to it. Let them crackle until the garlic is slightly brown and crisp. Add this tempering on top of the ready dal and garnish with chopped coriander leaves. Serve this piping hot!

Add a dash of lime juice to this dal…and it tastes heavenly!

 

image

This definitely makes me drool!! 😋

Love,

Shreya💕

Adapted from Sanjeev Kapoor’s cookbook Khazana of Indian Vegetarian Recipes…(one of the earliest gifts given to me by my hubby)

Idli Sambhar / Udupi Style Idli Sambhar

Idli Sambhar / Udupi Style Idli Sambhar – the evergreen breakfast in most homes is a novelty at mine! That’s because my hubby isn’t too fond of it and rarely agrees to have this combo for breakfast/ brunch. So on the day when he finally agrees to have some for the weekend, I go all out in making this combo extra special. 

Idli Sambhar / Udupi Style Idli Sambhar

There are no tricks to making a perfect Idli (lentil cake) if you ask me….it’s the climate that plays the most important role. Warmer the climate, obviously, better the fermentation resulting in soft, moist & super spongy Idlis 😋 Besides, softer the Idlis, the more Sambhar (South Indian style spiced lentil curry) they soak up!!! Sluuurrppp!

Idli Sambhar / Udupi Style Idli Sambhar

I have used my Mom’s recipe for both, Idli & Sambhar…along with her lip-smacking, easy-peasy green Coconut Chutney🤓 I must confess…this Sambhar is the closest to a traditional tiffin/ Udupi style Sambhar that I have ever had at home. Robust flavors accompanied by the tang from tamarind makes it super yum!

Idli Sambhar / Udupi Style Idli Sambhar

Let’s get going with the recipe…..I have shared a few tips in the method given below.

We will start with the Idli.

Wash the urad dal first. Rinse it at least twice under running water. Soak it with enough water for a minimum of 6-7 hours.
Follow the same step for the two kinds of rice. Soak them together with enough water for a minimum of 6-7 hours. Also, add the methi when soaking the rice.
Once the dal and the rice have soaked well, grind them separately. The dal, when ground must be smooth. Do not add too much water while grinding it.
Follow the same step for grinding the soaked rice with methi. However, the texture of rice when ground will be slightly grainy. Do not add too much water while grinding them.
Next, mix the ground dal and rice together in a large bowl. You can add a bit of water (I added approximately 1/2 cup) if they seem too thick after mixing.
Do not add salt yet. Once these two are mixed well, cover the bowl with a lid and set it aside in a warm place to ferment overnight.
Since the climate here is very hot & humid, the mixture fermented very well…almost overflowed from the bowl by next morning.

Idli sambhar recipe Udupi style idli sambhar recipe Polkapuffs recipe How to make idli batter at home

You can place the bowl in the oven with its light on to ferment overnight if the climate in your part of the world isn’t very hot. Do not touch the mixture or disturb the process of fermentation.
What I usually do is, soak the rice & dal in the morning around 11am, it’s soaked really well by 6pm. That’s when I grind & mix them.

That way the mixture ferments for almost 12-13 hours for breakfast the next morning! It always works for me, I don’t add ENO or any other fruit salt to make the Idlis soft and spongy.
The fermentation is the only key here.

Idli sambhar recipe Udupi style idli sambhar recipe Polkapuffs recipe How to make idli batter at home

Now that the batter is ready…what remains is making the Idlis! Keep about 1 cup water in the Idli steamer/ pressure cooker to boil.
In the meantime prepare the Idli plates, grease each depression with some oil. Season the batter with salt and mix well.

Pour about 2-3 tbsp. of the batter in each greased depression. Steam these in the pressure cooker/ Idli steamer for 10-12 minutes.
Once done, gently remove the Idli plate stand from the cooker/ steamer. Let it cool for a few minutes.
Now, a big pressure point for me is usually to unmould each Idli intact. A little tip here which I picked up from my Mom…
Take a bowl of water. Use your butter knife. Dip the butter knife in the bowl of water.
Then gently run it around the Idli and the Idli will come off the plate intact! Dip the butter knife in water for each Idli. Foolproof way to get those perfectly intact Idlis!!

For the Sambhar

Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 minutes.
Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Idli Sambhar / Udupi Style Idli Sambhar

Prep Time: 20 hours

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: Makes 15-18 small Idlis. Sambhar serves 2

Idli Sambhar / Udupi Style Idli Sambhar - the evergreen breakfast in most homes is very easy to make and absolutely healthy!

Ingredients

    IDLI:
  • 1 cup split White urad dal (white lentils)
  • 1 cup rice (I used Basmati)
  • 2 cup boiled rice
  • 1/2 tsp methi seeds (fenugreek seeds)
  • Salt to taste
  • Water as needed
  • Oil for greasing as needed
  • SAMBHAR:
  • Ingredients:
  • 3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
  • 2+1/2 cup water
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped tomato
  • 1/2 cup sliced onions
  • 1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
  • 1/4 cup tamarind pulp
  • 1/2 tsp grated jaggery
  • 2 tsp Sambhar powder (I use MTR)
  • 6-7 curry leaves
  • For tempering:
  • 3 tbsp. oil
  • 1/2 tsp mustard seeds (rai)
  • A pinch of hing (asafoetida)
  • 2-3 whole ber mirchi
  • A few curry leaves

Instructions

    IDLI
  1. Wash the urad dal first. Rinse it at least twice under running water. Soak it with enough water for a minimum of 6-7 hours.
  2. Follow the same step for the two kinds of rice. Soak them together with enough water for a minimum of 6-7 hours. Also, add the methi when soaking the rice.
  3. Once the dal and the rice have soaked well, grind them separately. The dal, when ground must be smooth. Do not add too much water while grinding it.
  4. Follow the same step for grinding the soaked rice with methi. However, the texture of rice when ground will be slightly grainy. Do not add too much water while grinding them.
  5. Next, mix the ground dal and rice together in a large bowl. You can add a bit of water (I added approximately 1/2 cup) if they seem too thick after mixing.
  6. Do not add salt yet. Once these two are mixed well, cover the bowl with a lid and set it aside in a warm place to ferment overnight.
  7. Since the climate here is very hot & humid, the mixture fermented very well...almost overflowed from the bowl by next morning.
  8. You can place the bowl in the oven with its light on to ferment overnight if the climate in your part of the world isn't very hot. Do not touch the mixture or disturb the process of fermentation.
  9. What I usually do is, soak the rice & dal in the morning around 11am, it's soaked really well by 6pm. That's when I grind & mix them.
  10. That way the mixture ferments for almost 12-13 hours for breakfast the next morning! It always works for me, I don't add ENO or any other fruit salt to make the Idlis soft and spongy.
  11. The fermentation is the only key here.
  12. Now that the batter is ready...what remains is making the Idlis! Keep about 1 cup water in the Idli steamer/ pressure cooker to boil.
  13. In the meantime prepare the Idli plates, grease each depression with some oil. Season the batter with salt and mix well.
  14. Pour about 2-3 tbsp. of the batter in each greased depression. Steam these in the pressure cooker/ Idli steamer for 10-12 minutes.
  15. Once done, gently remove the Idli plate stand from the cooker/ steamer. Let it cool for a few minutes.
  16. Now, a big pressure point for me is usually to unmould each Idli intact. A little tip here which I picked up from my Mom...
  17. Take a bowl of water. Use your butter knife. Dip the butter knife in the bowl of water.
  18. Then gently run it around the Idli and the Idli will come off the plate intact! Dip the butter knife in water for each Idli. Foolproof way to get those perfectly intact Idlis!!
  19. SAMBHAR
  20. Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
  21. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
  22. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
  23. Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
  24. TEMPERING
  25. Heat oil in a small pan. Add all the ingredients listed above 'for tempering' to the hot oil and let them splatter for about 2 minutes.
  26. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.
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Idli Sambhar / Udupi Style Idli Sambhar

I simply love these….and the combo is to die for!! Do try once.

Love,

Shreya💖

Pin it for later?!!
Idli Sambhar / Udupi Style Idli Sambhar

Kurkuri Arbi

‘Arbi’ in Hindi or Colocasia in English is something many people do not enjoy. It could be because of it’s slightly slimy texture or because it has no flavour of it’s own….or could be because many people have not tried these Kurkuri Arbi! 😊 

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

I, for one love it in any form. Yes, I do!! I make in 3 different ways, meaning 3 different preparations…first being in a curry form, it has a great flavour with aromatic spices and goes so well with crisp, hot Parathas! (yeah, the North Indian in me can’t live without her Parathas😂)

The second being a very simple stir fry…almost like French Fries but so different! It has a very few spices and goes perfectly with some ‘dal khichadi‘ (mixed lentil risotto – Indian style). However, I am not too fond of this preparation and make it very rarely.

Now, it’s the third and my most favourite way of cooking ‘Arbi’ that I am partial to…and it makes an appearance in our plates very regularly…and goes remarkably well with a bowl of steaming hot dal Tadka, rice & some pickle! Wow….my mouth just filled with saliva as I am typing this…😜😜 we call it Kurkuri Arbi…literally translated to Crispy Colocasia Fritters!

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

I have learnt this from my Mom and she, probably from hers…it’s a family recipe. The best part about it is that it’s needs no onions or garlic, gets ready in a jiffy and can be served as starter too….could it BE any better!?

Few things to keep in mind when you make these.… I always prepare these in mustard oil however, you can make them in regular refined oil (olive oil?! Well, I don’t know…it’s a traditional Indian recipe…so I would suggest you stick to the basics). When pressure cooking the Arbi, be careful not to go over 2 whistles as they will just turn into a mash if they are over cooked. Also, ensure your hands are completely dry as you coat them with the spices, we don’t want to ruin them by adding any water. They are supposed to be super crisp.

And lastly, don’t worry about itchy fingers while peeling/ cutting them…the way we cook this is foolproof!

Also, I make a stuffed brinjal preparation using the same spices..and it’s awesome! Do have a look… Anyways..coming to this..

Yield: serves 2-3 persons

Equipment: a non-stick pan, measuring cups/ spoons, a spatula, a pressure cooker.

Ingredients:

400 grms Arbi (Colocasia, washed and cleaned well during you get rid of any mud or roots)

2 cup water

5-6 tbsp mustard oil (refer the tips mentioned above)

For the spice blend:

salt to taste

4 tbsp coriander pwd

2 tsp roasted cumin pwd

1/2 tsp turmeric pwd

1 1/2 tsp red chilli pwd

1/2 tsp sugar

a pinch of asafoetida (hing)

3/4 tsp amchoor pwd (dry mango pwd)

Method:

In a pressure cooker, cook the cleaned Arbi for 1-2 whistles (read the tips mentioned above).

Once the pressure is settled, remove the boiled Arbi and let them cool down a bit. Then peel them properly and set them aside. (Your fingers won’t itch as they have been boiled).

Heat oil in the pan until it smokes and turn off the flame until the oil cools down (do this only if using mustard oil, else just heat the oil like you usually do). Once again turn on the flame, and add the peeled Arbi in the oil and shallow fry them until they turn slightly golden on all sides, it takes about 4-5 mins. Remove from the oil and set aside for a few mins. Then with the help of the spatula, smash them slightly to flatten them.

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

Next, mix all the spices mentioned for the spice blend above. Coat each flattened Arbi in this spice blend and set it aside (Be generous with the spice blend and make sure the Arbi is coated well).

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

Now, heat the oil left in the pan once again and shallow fry these coated Arbi until nice and crisp on all sides. This takes about 8-10 mins on medium flame. Once done, serve then piping hot with as a snack or as a side dish for your meal! ☺️

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

These are seriously addictive! 😋 So please do try them soon…

Love,

Shreya💓

Mushroom Butter Masala

Mushroom Butter Masala is one of the yummiest preparations of mushrooms for me! Smooth and lusciously creamy gravy with soft mushrooms goes so well with Parathas or Naan ☺️

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Restaurant style mains are everyone’s favourite and making them at home is really easy. This took me approximately 30 mins and it’s one of the best Mushroom Butter Masala I’ve had in a long time! You can also have a look at my other restaurant style recipes like Reshmi Paneer, Paneer Lababdar, Shahi Paneer, Paneer Tava Masala, Dal Makhani….. Do try these, they are awesome!

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Let’s get started..

Yield: serves 2

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

Ingredients:

250 gms cleaned and sliced button mushrooms

2 nos. tomato

7-8 nos. cashewnuts

2 tbsp butter

1 each of whole spices like bay leaf, green cardamom, cloves, small piece of mace, cinnamon stick 1″

1/2 cup chopped onions

1/2 tsp jeera dana

1 tsp coriander pwd

1/4 tsp turmeric pwd

3/4 tsp degi mirchi

salt to taste

1/4 tsp sugar

2 tbsp fresh cream

1 tsp kasuri methi

1/2 tsp Garam masala 

Method:

Boil the tomatoes and cashews together in 2 cups of water for 10 mins. Cool them and grind to a fine paste without using any water.

Next, heat butter in a pan, add the whole spices & jeera dana. Sauté for a min, then add the chopped onions. Cook the onions until they turn pink. Then add the sliced mushrooms. Season with salt & sugar. Cook the mushrooms for about 10 mins (at first they will leave water and then slowly the water will be evaporated).

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Once the water evaporates and the mushroom is cooked well, add the tomato-cashew paste. Mix well and cook for 4-5 mins. Then add Garam masala, kasuri methi and the dry spices. Mix well and cook for another 3-4 mins. Add 1/2 cup of water if needed to correct the consistency of the gravy.

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Cook for 5 mins, then add the cream and mix well. Turn off the flame and serve piping hot with any Indian bread of your choice.

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Hope you will try this soon!

Love,

Shreya💓

Adapted from Veg Recipes

Tandoori Aloo Ka Paratha

North Indians love their Aloo ka Paratha! I am no different either…I can actually have it everyday…in all three meals😛😛 yes! I love it that much…😘 

Tandoori food also happens to be a hot favorite between my hubby and I. Smoky, crisp & full of robust flavours! I try to incorporate these flavours in a lot of dishes I make at home…including my Aloo ke Parathe😊 In Delhi and other parts of North India too, tandoori style Parathas are famous as street food and taste best when slathered with loads of butter….sluuurppp!

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Although, I don’t have a gas tandoor like most homes have (it occupies too much of space and I really don’t need it😉😉)….I manage to get that smokiness just right with my Naans and Parathas 👌🏼👌🏼 One simple …no fuss, easy and quick trick and I am sorted! Also, I must say my Mom’s recipe for the aloo (potato) stuffing is just out of the world…lipsmackingly good!

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

Equipment: rolling board, rolling pin, measuring cups/ spoons, a large bowl, a small bowl.

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

Mix all the dry ingredients with ghee in a large bowl. Slowly add water and make a very soft and pliable dough. Add some more ghee if needed to smoothen the dough. Cover the tough and set it aside for atleast 30 mins.

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

In a small bowl, mix all the above ingredients well. That’s the stuffing ready.

Let’s proceed with making the Parathas, make small balls of the dough and stuff them like we do as usual for any stuffed paratha. Roll them out evenly.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Next, cook them on a non-stick pan on both sides, grease with some ghee or butter.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Once, it’s cooked properly on both sides, put the Paratha on open flame directly. Flip it with the help of tongs on the flames until they turn crisp and brown on both sides. That’s it, apply more butter or ghee and serve it piping hot! 😋

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Wow….this is just irresistible!! Some green chutney or a bit of pickle..and I am sorted!

Do try these soon.

Love,

Shreya💓

Kesar Pista Kulfi | Indian Ice Cream

An Indian dessert that makes everyone go weak in the knees….yes Kulfi! Super creamy, deliciously sweet and chilled. Such a treat during summers!! 👌🏼 Flavour it with whatever takes your fancy! 

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Look how it melts…all that thick cream…sluurrrrpppp!! But then that’s what’s the best part about Kulfi. The rich creaminess that we get after reducing milk and cooking it with saffron (kesar) & pistachios (pista)…is just out if the world! 😋

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

I wanted to make Kulfi a few summers ago and found an absolutely easy peasy recipe sitting right under my nose…quite literally!😁

Polkapuffs

Yes…I have kept this little empty package since then and this recipe never fails me! Perfect Kulfi every time!💃🏻I have altered the flavour a bit to suit our preference.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Common, let’s make Kulfi!

Yield: 3-4 kulfis

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

Ingredients:

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

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar

1/2 cup cream (I used Amul fresh cream)

1/2 tsp cardamom pwd

chopped pistachio & almonds as per preference (I add 2 tbsp of each)

few strands of saffron (kesar)

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, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight. Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each 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☺️

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Love,

Shreya💗

Aam Panna | Indian Mango Cooler

Aam Panna | Indian Mango Cooler is synonymous with summers in most Indian homes. Heaps of raw mangoes are washed, wiped dry, boiled and turned into this yummy sweet, salty & spicy concoction. Although, it is very common, but every household has some variation in the recipe which makes this drink so famous and irresistible!

Aam Panna | Indian Mango Cooler

Aam Panna is famous for it’s heat-resistant properties besides being delicious! My Mom says it’s great for digestion and insists we have it daily.

It is served as an appetizer too during summers which tastes best when served chilled! I usually don’t add ice cubes as it dilutes the flavor and the tartness of the drink but stick to using chilled water.

Aam Panna | Indian Mango Cooler

I follow my Mom’s recipe, which goes like this,

Wash the raw mangoes & wipe them dry.

Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.

Let the steam release on its own.

Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.

Add some water in which the mangoes were boiled to the pulp but not too much.

About 1/2 a cup is enough to make the correct consistency.

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Then add sugar, mint leaves, Himalayan pink salt, salt and roasted cumin powder to the pulp.

Purée them all together in a blender or using a hand blender.

Taste the mixture and correct the salt or sugar to your liking.

Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.

Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Aam Panna | Indian Mango Cooler

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 750 ml approximately

The perfect summer cooler made with delicate Indian spices and raw mangoes. A little sweetness and the freshness from mint adds to the final flourish!!

Ingredients

  • 6-7 nos. raw mango/ kairi
  • 1+1/2 cup sugar (adjust it as per preference)
  • 1/4 cup fresh mint leaves
  • 1/2 tsp Himalayan pink salt (kala namak)
  • 2 tbsp. roasted cumin powder
  • a pinch of asafoetida (hing)
  • salt to taste
  • 2-3 cup Water to boil the mangoes

Instructions

  1. Wash the raw mangoes & wipe them dry.
  2. Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.
  3. Let the steam release on its own.
  4. Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.
  5. Add some water in which the mangoes were boiled to the pulp but not too much.
  6. About 1/2 a cup is enough to make the correct consistency.
  7. Then add sugar, mint leaves, hing, Himalayan pink salt, salt and roasted cumin powder to the pulp.
  8. Purée them all together in a blender or using a hand blender.
  9. Taste the mixture and correct the salt or sugar to your liking.
  10. Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.
  11. Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Notes

You can use any variety of non fibrous raw mangoes. You can choose to add more sugar if you like a sweeter version of Aam Panna.

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Aam Panna | Indian Mango Cooler

Absolutely delicious and it’s the best thirst quencher…beats a Cola for me!

Love,
Shreya❤️

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Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan is a delicious one pot meal that goes well with any Asian curry or noodles. It has a spicy undernote although nothing overpowering, very subtle flavors yet so, so hard to resist! 

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan is packed with a whole lot of yummy, healthy veggies and they pack in such a punch! It is a explosion in your mouth with all that crunch from the veggies, it is so perfect along with the soft rice. I always love different textures in my food and dish totally represents that, I could not be more happier 🙂

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan goes really well with Vegetable Manchurian and trust me, it is a combination made in heaven! It is the most delicious Indo- Chinese go to meal 🙂 I can practically live on this combination!

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan is healthy too with a fun dose of veggies in there, choose any veggie of your choice, although one can add egg or shredded chicken, etc. just for variation. Obviously then it won’t be vegan but that’s up to you, even shrimps work really well.

Let’s make us some fried rice and skip take out!

Heat oil in the wok, once it’s hot enough, tip in the chopped onions & garlic.
Cook for about 2-3 mins. Then season with salt and pepper.
Add the rest of the chopped veggies.

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Cook for about 3 mins.
The veggies should not be too soft and mushy.
Then add the sugar, soy sauce & vinegar. Also, add the cooked rice.
Mix everything well but carefully, take care that the rice should break.

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Let the rice turn slightly golden, that takes about 3-4 mins on medium heat.
That’s it. It’s ready, serve piping hot!

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 1

Delicious one pot Vegan, GF fried rice is easy to make and goes well with any Asian side.

Ingredients

  • 2 cups cooked rice
  • 3-4 tbsp. oil
  • 1/4 cup finely chopped onion
  • 2 tbsp. roughly chopped garlic
  • 1/4 cup each of chopped carrot, green capsicum, spring onion greens, spring onion.
  • salt & pepper to taste
  • 1/4 tsp. sugar
  • 1 tbsp. soy sauce
  • 1 tsp. vinegar

Instructions

  1. Heat oil in the wok, once it's hot enough, tip in the chopped onions & garlic.
  2. Cook for about 2-3 mins. Then season with salt and pepper.
  3. Add the rest of the chopped veggies.
  4. Cook for about 3 mins. The veggies should not be too soft and mushy.
  5. Then add the sugar, soy sauce & vinegar. Also, add the cooked rice.
  6. Mix everything well but carefully, take care that the rice should break.
  7. Let the rice turn slightly golden, that takes about 3-4 mins on medium heat.
  8. It's ready, serve piping hot!

Notes

One can add veggies of their choice. Add green chilies if you'd like it more spicy.

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Love,
Shreya

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Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

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