Category: Breads

Birthday Cake Bread

Birthday Cake Bread – you’ve got to make this even if it ain’t your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer! 🙂

Birthday Cake Bread

I am not someone who has ever made a proper frosted birthday cake. Although baking is such a stressbuster, I can’t bring myself to frost a cake. I’m afraid that I may not be able to make it look good enough to eat so I’d rather keep a cake naked yet pretty! So for folks like me, this Birthday Cake Bread is the answer!

Birthday Cake Bread

See the pretty colors of the sprinkles in the cake and that crumb! That’s a perfect 10 crumb! The buttery taste is a bonus for sure! This recipe is just right even if you wish to make a Basic Pound Cake, just skip the sprinkles. But I can’t be taking all the credit for this one, I’m thoroughly inspired bake from scratch when I first saw it about 5 months ago. I had decided on making it that very minute but I had to get hold of the recipe, which I eventually did. This is the third time I’ve baked this Birthday Cake Bread and it turns out better each time!

Birthday Cake Bread

I’ve adapted the recipe and then changed it ever so little just to perfect the crumb to my liking. This is the third attempt and it is the version I’ll be sharing with you guys here as it is fool-proof! Minimal efforts and basic pantry essentials are all that one needs to see this one through.

Ensure that you use a good quality of sprinkles so that they don’t bleed their colors into the cake and spoil the beautiful yellow cake. (Still, if you are not sure about their quality, dust them with some flour before adding to the cake batter)**

Bring all the ingredients to room temperature. Preheat the oven @ 180’C. Prepare the cake tin (I’ve used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy. Took me about 5 minutes using an electric whisk.
Next, add the eggs one at a time, followed by the yolk. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
Add the vanilla extract, whisk again for a minute.
Sift in the salt along with the flour.
Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
Make sure you do not over mix the batter. Add the sprinkles** 
Pour the batter into the prepared tin and bake @180’c for 45-50 minutes.

Birthday Cake Bread
Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake.

Birthday Cake Bread
Let the cake cool down for a further 10 minutes before slicing.
This cake keeps well at room temperature for 2-3 days in an airtight container.

Birthday Cake Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: one 9" loaf

Birthday Cake Bread - you've got to make this even if it ain't your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer!

Ingredients

  • 3/4 cup castor sugar (adjust as per your preference, this tastes good enough)
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 tsp. vanilla extract
  • 1 cup All Purpose flour (maida)
  • 1/4 tsp. salt
  • 2-3 tbsp. sprinkles**

Instructions

  1. Bring all the ingredients to room temperature. Preheat the oven @ 180'C.
  2. Prepare the cake tin (I've used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
  3. Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy.
  4. Took me about 5 minutes using an electric whisk.
  5. Next, add the eggs one at a time, followed by the yolk.
  6. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
  7. Add the vanilla extract, whisk again for a minute.
  8. Sift in the salt along with the flour.
  9. Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
  10. Make sure you do not over mix the batter. Add the sprinkles** 
  11. Pour the batter into the prepared tin and bake @180'c for 45-50 minutes.
  12. Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake. 
  13. Let the cake cool down for a further 10 minutes before slicing.
  14. This cake keeps well at room temperature for 2-3 days in an airtight container. 

Notes

Use good quality sprinkles. Adding the extra yolk ensures that lovely yellow color and the batter emulsifies better so the texture is perfect. The extra yolk acts as a butter but cannot replace the butter or vice versa. You can omit the sprinkles if you wish and make a plain cake. Keep the recipe same even if you plan on adding nuts. THIS RECIPE DOES NOT CALL FOR ANY BAKING POWDER OR BAKING SODA (there is no error in the ingredient list). I let the cake sit for 3-4 hours before slicing, it results in neat slices. Do not slice the cake when warm else, it will result in crumbly slices.

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Birthday Cake Bread

Hope you’ll be baking this soon! It’s worth the 15 minutes of prep! Hehe!! 🙂

Love,

Shreya

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Birthday Cake Bread

Adapted from Well Floured. Inspired by Bake From Scratch.

 

 

Rustic Banana Bread With Yogurt

Rustic Banana Bread is a great idea for breakfast and adding yogurt makes it much more moist and delicious!

Rustic Banana Bread

I can bet this Rustic Banana Bread will become one of your favorite breakfast options soon! I’ve added some roughly chopped walnuts and almonds to add more flavor and fiber to this bread. The yogurt is seriously the star, I will call it the moist-maker here! 🙂 This bread is perfect for those mid-day hunger pangs or for packing a lunch box for kids. Slice the bread, toast it and slather it with some butter or your favorite jam/ spread! Yum!! You could even serve this as a light tea cake too. It’s rustic and looks gorgeous without making any efforts.

Rustic Banana Bread

I usually avoid buying bananas as neither my hubby nor I have bananas on everyday basis and they tend to sit on my kitchen counter and turn mushy and dark. In other words, the foundation for some of the most delicious bakes/ cakes that you can enjoy. This bread had no different beginnings, humble ingredients and absolute spectacular results! This bread tasted so great even on the second day 🙂

Rustic Banana Bread

I’ve shared many banana breads/ cakes earlier too and they’ve all been loved by the readers! I’ll suggest you make this one son as well! I came across this recipe on another blog and I’ve already made it twice, it’s that awesome! What I particularly loved about this recipe is it is very easy to customize it further. I’ll soon be adding some pecans and cranberries the next time around I’m making this 🙂

Rustic Banana Bread

Let’s make this bread right away, make sure all the ingredients are at room temperature..

Pre- heat the oven to 180′ C. Brush a 9 inch X 5 inch loaf tin with some butter and line with baking paper.

In a large mixing bowl, mix together flour, almond meal, baking powder, demerara sugar, salt. Mix well with a whisk.

In a separate mixing bowl, blend together mashed bananas, refined oil, and yoghurt. Then add this mixture to the flour mixture. Fold the chopped walnuts and almonds and pour the batter into baking tin. Top up with banana split lengthwise (optional).

Rustic Banana Bread

Bake for 45-50 minutes, until a skewer inserted to the center of the bread comes out clean. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil. Cool the bread for 10-15 minutes before removing from the tin. Place the bread on a cooling rack and cool for a further 30 minutes before slicing the bread.

Rustic Banana Bread

The bread keeps fresh for 2 days in a bread saver/ tin.

Rustic Banana Bread

Rustic Banana Bread With Yogurt

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Rustic Banana Bread is a great idea for breakfast and adding yogurt makes it much more moist and delicious!

Ingredients

  • 200 gms or 1.5 cup + 2 tbsp all purpose flour
  • 25 gms or 4 tbsp. ground almonds
  • 1 tsp baking powder
  • 65 gms or 16 tbsp. demerara sugar
  • 4-5 walnuts (chopped)
  • 4-5 almonds (chopped)
  • 50 gms or 4 tbsp refined oil
  • 3 medium ripe bananas (plus one extra to put on top, optional)
  • 100 gms or 6.5 tbsp yogurt (I used homemade)

Instructions

  1. Pre- heat the oven to 180' C.
  2. Brush a 9 inch X 5 inch loaf tin with some butter and line with baking paper.
  3. In a large mixing bowl, mix together flour, almond meal, baking powder, demerara sugar, salt. Mix well with a whisk.
  4. In a separate mixing bowl, blend together mashed bananas, refined oil, and yoghurt.
  5. Then add this mixture to the flour mixture.
  6. Fold the chopped walnuts and almonds and pour the batter into baking tin.
  7. Top up with banana split lengthwise (optional).
  8. Bake for 45-50 minutes, until a skewer inserted to the center of the bread comes out clean.
  9. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil.
  10. Cool the bread for 10-15 minutes before removing from the tin.
  11. Place the bread on a cooling rack and cool for a further 30 minutes before slicing the bread.

Notes

This bread is very mildly sweet but works well for us. Add more sugar if you would like it a bit more sweeter. The bread keeps fresh for 2 days in a bread saver/ tin. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil. The original recipe has all the measures in grams only, I've tried to convert them to the best of my capacity to enable you to try this recipe. Use ingredients in grams for best results.

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Rustic Banana Bread

I even served this bread with some chocolate ice-cream for dessert the other night, warm slices of bread with icy cool ice-cream was so good!! Look at the texture of the bread, it’s moist and holds together very well 🙂 I hope you’ll try this one soon.

Love,

Shreya 😀

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Rustic Banana Bread

Adapted from annabanana.

Amritsari Aloo Kulcha (no yeast, stove top method)

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method) – Kulcha is a type of leavened bread from North India, from the state of Punjab. It is made using All Purpose Flour (maida) and usually eaten with Chole or Dal Makhani . The dough is rolled into thick, flat and slightly thick shape and baked in a tandoor (large earthen oven). Once, they are baked to perfection, some butter or ghee is smeared on the top to enhance it’s taste 🙂 The best part about these Kulchas are that we don’t use yeast as a leavening agent. Amritsari Aloo Kulcha is very famous as it has a delicious, spicy filling of boiled, mashed potatoes along with some chopped green chilies and a few other ingredients to add flavor! 

Amritsari Aloo Kulcha

I usually make these Amritsari Aloo Kulchas on weekends or on Friday nights. It would seem like a heavy meal but if eaten in moderation, it isn’t half bad 😉 Besides, I always look forward to making something special on Fridays, I mean, the week’s almost over and I’m absolutely relaxed and enjoy spending an hour or so extra in the kitchen. This combination also seems like a pretty hectic menu but trust me, it’s not!

As I mentioned above at the beginning of the post, I usually pair these Kulchas with some Dal Makhani. They taste absolutely delicious together and a side of some onion salad is a must have. Have you guys tried my recipe for the dal makhani yet?

Amritsari Aloo Kulcha

Once these kulchas are baked/ cooked, it’s customary to smear them with a generous lob of butter or ghee. I mean you must add some just to make sure you get to enjoy the authentic flavors of this rustic flatbread. Besides, when in Punjab, do as the Punjabi’s do! Personally, I prefer butter over ghee. I feel butter adds a little depth to smokiness of these kulchas/ flatbreads.

Amritsari Aloo Kulcha

Since we are speaking about butter and Punjabi’s, the butter has to be added generously to the Dal Makhani too! I squirt a bit of lemon onto the dal for good measure as the acidity of the lemon cuts through the otherwise buttery dal 🙂

Anyways, coming to these Kulchas, these are not baked in the tandoor. A tandoor is usually large and difficult to fit into one’s kitchen easily. Hence, some folks bakes them in the oven but I prefer to do it over an open flame. I manage to get all the smoky flavors that one gets in tandoor baked Kulchas right on my stove top 😉

Let’s learn how..

For the dough :

  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, cured, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.

               Amritsari Aloo Kulcha

3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.

               Amritsari Aloo Kulcha

For the stuffing:

  1. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  2. Set it aside for a few minutes for the flavors to incorporate well.

For the assembling:

  1. Pinch a orange sized ball of the dough.
  2. Roll in in some loose flour and flatten it out a bit.
  3. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
    Amritsari Aloo Kulcha        Amritsari Aloo Kulcha
  4. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly enlongated shape.
  5. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  6. Turn it over and apply some water on the plain side.
    Amritsari Aloo Kulcha
  7. Alongside, heat a iron tawa on medium flame.
  8. Place the kulcha, wet side down on the tawa. Press the kulcha a bit and flip it over on the flame.
    Amritsari Aloo Kulcha Amritsari Aloo Kulcha
  9. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  10. Once the top is done, place the tawa back on the stove to let the underside cook out evenly.
    Amritsari Aloo Kulcha
  11. Brush with butter or ghee before serving it piping hot!!
  12. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani. 

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method)

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 5-6 kulchas

Easy to make Aloo Kulchas (Potato Stuffed Indian Flatbread) with some rustic Dhaba Style Dal Makhani.

Ingredients

    For the dough:
  • 2 cups All Purpose Flour/ Maida ( APF)
  • lukewarm water as needed to knead the dough
  • 2 tbsp oil
  • salt to taste
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sugar
  • For the stuffing:
  • 3 nos. mashed potatoes
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp chopped green chilies
  • 2 tsp chopped coriander leaves + some more to garnish the kulcha
  • 1/2 amchur powder (raw mango powder)
  • butter for smearing on top of the kulchas
  • nigella seeds (mangrela) to sprinkle on top of the kulchas

Instructions

    Dough
  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, cured, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.
  3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.
  4. Stuffing
  5. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  6. Set it aside for a few minutes for the flavors to incorporate well.
  7. Assembling
  8. Pinch a orange sized ball of the dough.
  9. Roll in in some loose flour and flatten it out a bit.
  10. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
  11. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly elongated shape.
  12. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  13. Cooking
  14. Turn it over and apply some water on the plain side.
  15. Alongside, heat a iron tawa on medium flame.
  16. Place the kulcha, wet side down on the tawa.
  17. Press the kulcha a bit and flip it over on the flame.
  18. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  19. Once the top is done, place the tawa back on the stove to let the underside cook out evenly on medium flame.
  20. Brush the top with butter or ghee before serving it piping hot!! 
  21. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani.

Notes

Do not use a non-stick tawa for cooking the kulchas as the kulchas will not stick on the tawa when over turned on the flame. I have used an iron tawa. Allow 2 to 3 minutes for the underside of the kulcha to cook as well once the top is cooked. Do not knead a very wet dough. The dough must smooth and soft.

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Amritsari Aloo Kulcha

Love,

Shreya 🙂

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Bombay Aloo Masala Sandwiches are a staple street food in Amchi Mumbai….or maybe a vegetable toast sandwich or a plain Chutney (salsa) sandwich…the options are endless and oh so yummy! 😍

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I personally love the vegetable cheese grill sandwich! It’s like the best of both worlds…you get veggies and if you are a cheese lover like me…it’s just so good with that cheese within and on the outside😍😍😍😍….a side of some potato crisps/ chips/ wafers…and some ketchup😋

Similarly, there is another hot favourite among most Mumbaikars….the spicy, aromatic and very delicious Bombay Aloo Masala Sandwich…make it as a toast sandwich or a grilled one…it’s amazing! Aaaaannnddd…..it’s my hubby’s favorite 😘

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

This is a regular breakfast or evening snack at our place…and my Mom’s recipe for the filling/ Aloo Masala is super duper yum!

I usually use brown bread to make them…you can use regular white sandwich bread or any multigrain bread if your choice. I had once even used a Homemade Herbed Focacia bread for this sandwich and it was so good! Do try my recipe for Green Chutney, it goes so well with sandwiches.

Anyways…let’s get you started on the recipe..

To make the filling:

Heat oil in a non-stick pan. Once the oil is hot, add cumin seeds, hing and chopped green chillie. Sauté for a minute.

Next, add the chopped onions. Sweat them for a few minutes. Then add the capsicum. Sauté again. Tip in the tomatoes followed by the salt, turmeric, red chillie powder, ginger-garlic paste. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.

Next, add the mashed potatoes along with the Pav bhaji Masala. Also add the amchur powder and mix well. Turn off the flea me. Add chopped coriander leaves and give them all a final mix. That’s your filling done! Keep well in the refrigerator for 3-4 days.

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

To make the sandwich:

Take 2 slices of bread. Slather both the slices with butter. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling. Heat the griller/ toaster…spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides. Serve hot with some chips/ crisps and ketchup!

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: can be used for upto 6-7 sandwiches with generous amount of the potato filling.

Bombay Aloo Masala Sandwich is spicy, tangy and very delicious. Perfect for breakfast, brunch, lunch box or even a quick meal.

Ingredients

  • 5 nos. large potatoes (boiled and mashed)
  • 3 tbsp oil
  • 1 tsp finely chopped green chilli
  • a pinch of hing (asafoetida)
  • 1/4 tsp cumin seeds (jeera)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green bell pepper (capsicum)
  • 2 nos. finely chopped tomatoes
  • salt to taste
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp Pav bhaji Masala
  • 1/4 tsp amchur powder (raw mango powder)
  • 1-2 tsp water (if needed to correct the consistency)
  • 2 tsp chopped fresh coriander leaves
  • butter as needed to grill/ toast the sandwiches
  • bread slices as needed

Instructions

    Filling
  1. Heat oil in a non-stick pan.
  2. Once the oil is hot, add cumin seeds, hing and chopped green chilies. Sauté for a minute.
  3. Next, add the chopped onions.
  4. Sweat them for a few minutes.
  5. Then add the capsicum. Sauté again.
  6. Tip in the tomatoes followed by the salt, turmeric, red chili powder, ginger-garlic paste.
  7. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.
  8. Next, add the mashed potatoes along with the Pav bhaji Masala.
  9. Also add the amchur powder and mix well. Turn off the flea me.
  10. Add chopped coriander leaves and give them all a final mix.
  11. That's your filling done! Keep well in the refrigerator for 3-4 days.
  12. Sandwiches
  13. Take 2 slices of bread.
  14. Slather both the slices with butter.
  15. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling.
  16. Heat the griller/ toaster...spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides.
  17. Serve hot with some chips/ crisps and ketchup!

Notes

Use veggies of your choice if you like to make variations. Add cheese if you'd like some. Use this filling in frankies/ rolls, etc.

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You can add some veggies to this filling recipe or even minus a few things if you wish. Do try it…it’s lip smacking 😍

Love,

Shreya💖

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Bombay Aloo Masala Sandwich.

 

3 Ingredients Mixed Berries Jam | No Pectin Jam Recipe | Berry Jam Recipe

It’s the ‘very berry’ season in my home!! I am literally swamped with berries of late! I am having strawberries and mulberries for breakfast, lunch…dinner and then some for desserts 😁 and I am loving them! They are so juicy and the colour…oh my.. I have an almost permanent purple stain on my lips because of the mulberries 😂😂 but I can’t seem to stop popping them each time I walk past the dining table…and I am never short of excuses to be ‘walking past’!! LoL!

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I mean, look at them beauties…can keep your hands off?! Specially the mulberries….this is just the third, maybe the fourth time in my entire 29 years of existence that I could lay my hands on them…probably I couldn’t have paid much attention to them around me…but this year has been different…I can see them everywhere..beautiful, organic and absolutely delicious! Just as yummy as the juicy red strawberries.

3 ingredient strawberry jam  3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe  Mulberry jam recipe  How to make jam at home without pectin

I will share some health benefits of various berries here……I have read a lot about them online and because I prefer eating seasonal produce, I strongly recommend that one must have them but obviously you must consult doctors whenever necessary.

Strawberries:

Improves immune system.

Reduces the chance of contracting eye related ailments and issues.

Helps maintains a healthy heart by keeping Blood Pressure in check.

Reduces risk of of gout, cancer and arthritis.

Reduces cholesterol.

Great anti-oxidant and helps maintain great skin, hair and overall health.

Studies say that one bowl of strawberries a d is just about 50 calories!

Mulberry (Shahtoot): 

Cures certain diseases.

Cures cancer.

Prevents blood clots and heart stroke.

Cleanses blood.

Prevents seasonal cold and flu.

Strengthens kidney and helps cleanse liver.

Keeps blood sugar in check.

3 ingredient strawberry jam  3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe  Mulberry jam recipe  How to make jam at home without pectin

So coming to what I did with these berries besides chomping on them was jamming! I made Strawberry Jam last year, it was super delicious and absolutely lip-smacking! I made another batch within a month because I almost didn’t want it to ever get over 😋

So this time around, I wanted to use both the berries in the jam and that’s exactly what I have done! Look at the jam…it’s so beautifully coloured…and has little chunks of strawberries and mulberries 😍…perfect on a slice of fresh homemade sandwich bread!…..yummmm!

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Since I am not tea/ coffee person, I prefer a light lemon tea with a ton of sugar…literally 😂😂 and a couple of slices of bread with my homemade jam slathered all over ….pure bliss!

3 ingredient strawberry jam  3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe  Mulberry jam recipe  How to make jam at home without pectin

Let’s make some jam….

Yield: Approx 200 gms

Equipment: a big bowl, measuring cups/ spoons, a heavy bottomed pan, a potato masher, a small stainless steel/ ceramic plate, a clean & dry glass bottle to store the jam.

Ingredients:

300 gms fresh strawberry

100 gms fresh mulberries

3/4 cup sugar (I added this much as it is good enough for our taste and the mulberries we’re extremely sweet. Adjust to your taste preferences and as per how sweet the berries are!)

1 tsp lemon juice

Method:

Wash the mulberries and the strawberries, pat them dry. Then hull the strawberries using a paring knife (a regular knife will also do). Remove the small stalks on each mulberry. Chop the berries  roughly and keep them in a large bowl.

Add sugar to this and mix well. Cover and set it aside for 4-5 hours. Remember to stir it once every 30 mins or so. This will macerate the mulberries and the strawberries well (help in releasing the juices).

3 ingredient strawberry jam  3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe  Mulberry jam recipe  How to make jam at home without pectin img_6822

After 4-5 hours, that’s how they should look.

Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.

Heat a heavy bottomed pan, add the mulberries and the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 mins. Using a potato masher, mash the mulberries and the strawberries well and continue to stir. Cook for another 10 mins. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam). Let it cook & allow the juices to reduce for a few mins, but ensure you stir it constantly.

3 ingredient strawberry jam 3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe Mulberry jam recipe How to make jam at home without pectinimg_6824img_6825

Once the jam looks thick and gooey, keeping the flame on, drop some on the chilled plate and wait for 30 secs to let it set. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.

If not, then cook it for another 5-7 mins and repeat this step with another chilled plate.

3 ingredient strawberry jam 3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe Mulberry jam recipe How to make jam at home without pectinimg_6827

Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 6 months ☺️

3 ingredient strawberry jam 3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe Mulberry jam recipe How to make jam at home without pectin

I even add some this jam to bowl of warm custard and it tastes delicious…a dessert without effort 😍😍😍

Love,

Shreya💝

Matar Kachori | Khasti Matar Kachori

Let’s call it as Kachori Weekends at our place….last weekend it was Aloo ki Kachori and this week, I was keen to make my favourite green peas stuffed Kachoris to devoured with some green Chutney! 👌🏼😁

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

The market is flooded with fresh, bright green peas. They so sweet and perfect! I have shelled and cleaned about 4-5 kgs of green peas, frozen them in sterilised Ziplock bags to last me for the entire year….more than enough for the two of us! I do this almost every year as I detest the flavour of the store bought frozen peas, they are quite tasteless.

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

Anyhow, with all the green peas around me got me craving for some Nimona (a gravy made with puréed green peas, very famous in Uttar Pradesh and enjoyed with steamed rice and some ghee) with the onset of the winters in December…..I have made it almost every week. And now, with the winter almost on it’s way out…I wanted to make Matar ki Kachori once, as it’s fried..once is more than enough for the entire season 😂

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

They turned out so crisp and flaky…just the way I love my kachoris. My Mom’s recipe never fails me….be it her Plyaaz ki Kachori or this …just perfect😋

The stuffing is made with fresh, sweet green peas and some spices tasters tangy, earthy as it uses my home made Garam Masala along with loads of ginger…all the flavours of a perfect Northern winter!  There is no onion or garlic in this recipe. The outer pastry is flaky and very crisp as its fried on slow flame…always fry your kachoris low and slow! They cook well and never turn limp and soggy.

You can pair these Matar ki Kachoris with dubkimaar Aloo Tamatar and chutney or just some imli ki chutney…just so yummy👌

Let’s start…

Yield: 9 large kachoris

Equipment: a heavy bottom wok, a slotted ladle, measuring spoons/ cups, rolling board, rolling board, kitchen paper, a small pan, potato masher, mixing bowls.

Ingredients:

For the outer cover:

2+1/2 cup all purpose flour (Maida)

salt to taste

3 tbsp ghee

water as needed

Method:

Take flour in a  mixing bowl, season it with salt. Add ghee and rub it into the flour until the flour resembles bread crumbs. This ensures that the outer cover of the kachori is crisp and flaky. Next, add sufficient water to make a semi stiff dough. Cover the dough and set it aside to let it rest for a minimum of 30 mins.

For the stuffing: 

1 cup fresh green peas

1 nos. boiled potato

salt to taste

2 tsp mustard oil (use any oil as per your preference)

a pinch of hing (asafoetida)

1 tsp finely chopped green chillies

1/2 tsp cumin seeds

1 tbsp freshly grated ginger

1 tbsp coriander powder

3/4 tsp red chilli powder

1/4 tsp turmeric powder (optional)

1/2 tsp amchoor powder (dry mango powder)

1/2 tsp Garam Masala

chopped coriander leaves as needed

oil to fry

Method:

Mash the boiled potato and set it aside. Potato is used as a binder, if you wish you can avoid it too.

In a pan, heat oil. Once it’s hot, add hing, cumin seeds and green chillies. Let them splatter around for a minute. Then add the grated ginger. Cook it for a minute.

The washed and dried green peas go in next. Season with salt and cook the peas for a few minutes. Then add the turmeric, red chilli powder, coriander powder, Garam Masala powder. Mix well. Add the mashed potato and mix well with the spices and the peas. Cover and cook for 5-7 minutes or until the peas become mushy.

Add the amchoor powder along with chopped coriander leaves next and mix well. Turn off the flame. Cover the pan with the ready stuffing for a few minutes. Then using a potato masher, mash the peas and potato mixtures well. Let some of the peas stay whole, while roughly mashing the others. That’s done.

Assembling:

Divide the dough which was kept aside into 9 equal sized balls.(I could make 9, if you choose to make smaller Kachoris, you can easily make upto 12 kachoris with this much amount of dough). Flatten each ball of dough to a thickness 2-3 mm and diameter about 3″, add 2-3 tsp of the stuffing. Close the dough ball around stuffing tightly and secure the ends so that the stuffing doesn’t spill out while frying. Flatten out the kachori a bit using a rolling board and pin.

Do the same with all the other 8 dough balls as well. Set them aside. Heat oil to fry in a heavy bottomed wok. Once it hot enough, drop 1-2 kachoris at a time and fry on low flame until golfden and crisp on all sides. Remove from oil and drain excess oil on kitchen papers. Fry them all and the serve these piping hot with sides of your choice.

The stuffing keeps well for 2-3 days in the refrigerator if stored in a glass or porcelain bowl. (I avoid plastic)

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

I am drooling all over again just as I was typing out this draft 😜 But, seriously, do try this one out soon …..so easy to make and very flavoursome!!! You will be making these again and again.

Love,

Shreya💖

 

Chocolate Peanut Butter Banana Bread (Eggless)

I guess I can’t keep my hands off the oven…specially when I have to clean out left overs😉😉 I found some peanut butter sitting on one of the shelves in my pantry…and I was like….what can we do with this….. was just about 2-3 tbsps of it….guess it is from my last batch of eggless Peanut Butter and Choco Chip Cookies. Definitely not enough to make a sandwich for lunch. Anyhow, I put it out on the dining table only to notice a few ripe bananas from a copulent of days ago! 😑😑😑 why do I always have bananas when we hardly eat them!!

I will tell you why?! Because they make for some incredibly delicious banana muffins or bread. That’s when it clicked to me that I’d saved a delicious recipe including bananas and peanut butter with some chocolate 🤗🤗🤗 yayyyyy! I knew what I’d do with these. My afternoon project…and something very tempting for my hub’s evening tea 😀

How to make peanut butter Choco chip banana bread Recipe for choco chip banana cake Eggless Banana cake recipe Polkapuffs Eggfree baking recipes Shreya tiwari recipes

Look at the crumbs…so moist! This bread turned out to be so soft and light….just the way we like it! I am glad I did make this because a girl can never have too many banana bread recipes at hand! My Chocolicious Banana & Butterscotch Breakfast Bars are one of my go to recipes whenever I am in a rush to have something ready for a quick breakfast and have some ripe bananas. I think this Chocolate Peanut Butter Banana Bread is going to be the next.

It’s just been a little over 18 hours since I baked this and almost half of it is gone….we are just the two of us😜😜 some gluttons!!! I baked two loaves, one of 7″ and another mini sized of 6″.

How to make peanut butter Choco chip banana bread Recipe for choco chip banana cake Eggless Banana cake recipe Polkapuffs Eggfree baking recipes Shreya tiwari recipes

Making mini loaves is a good idea if you have plans to send some to your loved ones. Else you can dump all of the batter in one larger loaf tin and bake a single bread. (**Always remember to fill the loaf tin only to 3/4th of it’s capacity to avoid the batter spilling over as it bakes and also line the tray well with parchment paper as shown in the pictures below).

I did replace the eggs with thick homemade yogurt and the bread still turned out so good! But I will try with eggs the next time around just to see the difference.

Oh that reminds me…summers are around the corner…do try my 2 ingredient Banana Ice Cream 🍦 You can add raisins or some chopped roasted almonds to the ice cream as well 😊

But for now, let’s make us some delicious Chocolate Peanut Butter Banana Bread 👌

Yield: 1 loaf of 7″ and 1 loaf of 6″

Equipment: a large mixing bowl, a small mixing bowl, a hand blender, measuring cups/ spoons, baking tins, parchment paper or butter paper, a silicon spatula, cooling rack.

Ingredients:

1 cup all purpose flour (Maida)

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

3/4 cup powdered sugar

2 nos. medium ripe bananas

1/4 cup thick yogurt (not sour)

4 tbsp smooth peanut butter

1/8 cup (2 tbsp)  vegetable oil

1 tsp vanilla extract

6 tbsp milk

1/2 cup chocolate chips

Method:

Preheat the oven @ 180’c. Line the baking trays with parchment or butter paper. Set them aside.

Sift the flour, salt, baking powder, sugar, baking soda in the smaller mixing bowl, stir them together and set the bowl aside.

In the larger mixing bowl, add chopped bananas, oil, milk, vanilla extract, yogurt and the peanut butter. Using a hand blender, blend these together until smooth.

Next, add the wet ingredients to the dry and using a silicon spatula, fold them together. Do not whisk, just fold them gently. (If the batter looks a bit dry, add 1 tsp to 2tsp extra milk but not too much, the batter must be thick and not runny). Add the chocolate chips next. Fold them in too with the ready batter. (If you do not have chocolate chips, use roughly chopped chocolate chunks of Morde cooking chocolate).

Fill the baking trays with the ready batter only upto 3/4th of their capacity. Tap the trays on the counter a few times to release any air bubbles.

How to make peanut butter Choco chip banana bread Recipe for choco chip banana cake Eggless Banana cake recipe Polkapuffs Eggfree baking recipes Shreya tiwari recipes

Bake them at 180’c for 25 to 30 mins or until a toothpick inserted in the centre of the bread comes out clean or with just a few moist crumbs.

(note – I baked the 7″ bread for 35 mins and the 6″ bread for approximately 27 mins. Please adjust the temperature and duration as per your own oven. Every oven does work differently).

Once the breads are baked, let them be in their tin for 10 mins, then unmould them and let them cool on the cooling rack for 20 mins or so before slicing.

Enjoy them with tea, coffee, milk or just as it is….I served these with some of my eggless homemade Honey Butterscotch ice cream as desserts last night! ……..now you know how it is getting over too soon😂😂

 

How to make peanut butter Choco chip banana bread Recipe for choco chip banana cake Eggless Banana cake recipe Polkapuffs Eggfree baking recipes Shreya tiwari recipes

Love,

Shreya❤

Adapted from Sincerely Jean.

 

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 💖

Spicy Potato and Wholewheat Wrap (no onion no garlic)

Most of us have been avoiding the consumption of onion and garlic during Navratris and stick to eating home cooked and light meals. I feel that doesn’t need to be restricted to Aloo Tamatar ka Rassa (potato tomato curry) or Sabudana Wada (sago fritters) for every other meal.. this perception has to change! We can easily incorporate so many flavours to make a whole new and exciting meal even as we abstain from some key ingredients ☺️ 

No onion no garlic potato wrap

Some people do not consume whole grains like wheat, they can easily make Buckwheat (kuttu ki Roti) flatbreads for this recipe. I have used a spicy version of potatoes for the filling and some veggies like carrots and cucumber for the salad. The dressing or the sauce is very exciting….read until the end to know more!! 😀

No onion no garlic potato wrap

Lets begin spicing up the festivities!..

Yield: 2-3 wraps

Equipments: measuring cups/ spoons, a pan, a wok, a large mixing bowl.

Ingredients for the the ww wrap:

1 cup wholewheat flour (I used Aashirwad Select)

salt to taste (regular or vrat ka namak)

2 tsp oil

water a needed to knead a dough

Method:

Take flour, salt and oil in a large mixing bowl. Add water little by little as you go on kneading a soft dough. Once the dough comes together, cover it with a kitchen towel and set aside for 30 mins.

Then take a Orange sized portion of the dough and make a thick Roti and cook it on the pan until crisp on both sides. Click here to see pictures.  Make 3-4 ww wraps and set them aside in a hot case/ casserole.

Ingredients for the potato filling:

250 gms baby potatoes (boiled) or use regular cubed potatoes

salt to taste (regular or Vrat ka namak)

2 tsp oil

1/2 tsp red chilli pwd

1 tsp ginger paste

1/4 tsp cumin powder

1/4 tsp lemon juice

Method:

Heat oil in a wok, add the boiled potatoes. Sauté well until slightly crisp and golden brown on all sides. Season with salt, red chilli pwd. Sauté for another 2 mins. Add ginger paste along with cumin pwd. Mix well, cover and cook for about 5-7 mins. Turn off the flame and set aside to cool the filling. Add the lemon juice once it cools down and mix it well.

Ingredients for Salad:

a few juliennes of carrot and cucumber and beetroot (optional)

Ingredients for the sauce:

1/2 cup chilled hung curd

1/4 tsp roasted cumin pwd

salt to taste (regular or Vrat ka namak)

Method:

Mix these ingredients together and set it aside.

Assemble the wrap:

Place a ww wrap, smash some potatoes and place them on the wrap. Top them with some salad and sauce! What more!?? Some chopped coriander too 👌👌

No onion no garlic potato wrap

Exciting…tempting…you crave these!? Go, make some 😋➡️

Also try my Phalhari Kadhai Paneer (click here for recipe) as the filling for these wraps.

Love,

Shreya💗

Homemade Pav | Pav Buns | Dinner Rolls

Pav Bhaji on my mind….like for the last entire week I am unable to think beyond it. Every veggie that I glance at reminds me that it could go into my Bombay Pav Bhaji 😂😂 no, I am very serious! I so didn’t want to order any…because those are just not my kind of Bhaji…hence tonight is going to be it:) {happy dance}

Anyways…so I planned to make some Pav ahead of making the Bhaji. It’s beyond easy if you ask me…one bowl magic I call it😊

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

Once you learn to handle the yeast well, making a bread or Pav bread isn’t difficult at all. For me, it’s always been more of the technical part that I concentrate on rather than the recipe itself. The ratios are no doubt very important, I can’t stress enough on that here. One needs to measure them out correctly else things could go horribly wrong! So pay attention to every detail when making a Pav or Bread dough.

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

Let’s learn how..

Yield: 6 Pav (depends on the size of the Pav)

Equipment: measuring cups/ spoons, baking tin, cooling rack, a large mixing bowl.

Ingredients:

2+1/2 cups Maida (all purpose flour) + extra Maida (APF) to dust the dough while kneading (I used appropriately 1/2 cup)

5 tbsp oil + extra to grease the tin & to brush on top of the Pav

salt to taste

1/2 cup lukewarm water (comfortable enough to dip your finger)

3 tsp yeast (I used active dry yeast)

2+1/2 tsp sugar

Method:

Take 1/2 cup of lukewarm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 to let the yeast bloom. (Note that if the water is too hot, the yeast won’t bloom. So be careful with the water. If the yeast doesn’t bloom, start again)

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipeHow to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipeHow to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

See the first picture above, the yeast has bloomed really well. It almost overflowed on the kitchen top.

Next, see the second picture above. For making the dough add the flour in the bowl, season with salt. Add the oil and slowly add the yeast mixture. Do not add all the mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough like we do for rotis. This dough will be sticky so you can add some more flour and knead it well. The longer you knead it, the smoother and softer it will be.

If you feel the dough has become too dry while kneading, add the yeast mixture and continue kneading. I used the entire yeast mixture but did not require any more water. Once the dough has become smooth, grease it with oil and place it the bowl for it’s first rise/ prove. I gave it approximately 30 mins or so.

See the third picture above, the dough almost tripled.

Then I pushed down the dough and released the air within. I then greased my hands and divided the dough into 6 parts. I greased the baking tin and placed the divided dough in it. Brushed each portion with oil. Then I left it for the second rise/ prove for 20 mins.

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

Preheat the oven at 200’c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200’c using both the upper and the lower heating coil/ rods/ elements. (Please note every oven works differently hence adjust the temperature and duration according to that). I let them sit in the oven with the upper rods turned on for an extra 5-7 mins to get a lovely brown crust.

This is what they looked like as they came out of the oven! Brush them with some melted butter if you like.

They turned pillowy soft with a firm crust and absolutely melt in the mouth kinda good….yum!

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

I have made Pizza Rolls, sandwich breads, focaccia bread & Wholewheat Pizza Base too for the blog, do check them out.

Love,

Shreya💝

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