Category: Breakfast

Crispy Baked Potato Wedges

Who doesn’t like munching on some crispy, fried potatoes, I know I do! I love everything fried…it’s my happy place in heaven 😛 but I needed to stop eating fried stuff for a bit …had too much recently! 

But I still believe fried food takes to me to heaven…LoL! Sabudana Wadas for my fasts and Pyaaz ki Kachori over the weekend kept me in my happy place for a good few days! But, now it was high time I behaved ☺️

baked potato wedges

Now seriously, look at these golden wedges! Don’t they look divine…?! All crispy and spicy on the outside…and perfectly mushy inside. That’s how I would like them had I fried them. But then again…I couldn’t let myself do that. And besides, hubby dearest had told me after his third kachori, “These are great and everything 😘 …. but quit feeding me fried food for a bit!”

I laughed! I knew it was a warning…I was wavering from my promise to avoid fried food 😇 so yesterday, I was craving for something crispy for munching a bit…and also a great ‘healthy’ cook-off has been happening in one of the food groups that I am a part of …so thought of baking some potato wedges ..perfect excuse for participating & going the healthy way ❤️ But just in case you want to bake something that screams ‘heavenly’ …have a look at my Loaded Potato Skins 😋

Baked potato wedges

Too easy to do…just a few ingredients that are available in the pantry..& these humble potatoes won’t look all that humble anymore! I first made these last year after having tried some baked wedges at Chilis long back..Looked them up at Pinterest and I just knew what I had to do and immediately wanted to try them at home…so added the flavours basis whatever I could taste and they turned out very well! The recipe goes like this…

Yield: serves 2

Equipment: 2 mixing bowls, 2 baking trays, parchment paper/ baking paper/ aluminium sheet, a cooling rack, measuring cups/ spoons.

Ingredients:

3 nos large potato

sea salt to taste (you can use regular salt)

1/2 tsp red chilly pwd

1 tsp garlic pwd (use fresh garlic paste if pwd is unavailable)

1/4 tsp black pepper pwd

1 tsp mixed Italian spice

a pinch of nutmeg pwd

2 tbsp refined oil (I ran out of olive oil)

1/2 tsp peri-peri spice mix (optional)

1 tbsp chopped fresh coriander (optional)

Method:

Wash the potatoes well. DO NOT peel them. Cut each potato into halves lengthwise and then cut each halve into 4 wedges. Soak these wedges in chilled water in a large bowl for about 30 mins.

After 30 mins, drain the water & pat them dry. Preheat the oven @ 230’C. Line a baking tray with parchment paper/ aluminium sheet. Set aside.

In another mixing bowl, add all the above ingredients except the peri-peri spice mix and coriander. Give it a mix and add the potato wedges. Mix well so that the oil & spice mix coats each potato wedge well. Now place the wedges separately on 1 baking tray and spread any remaining oil & spice mix over it.

Bake these @ 230’C for approximately 35 mins. I used the lower rods for the first 15 mins and both upper & lower for the last 20 mins while baking in the middle rack. Also, I placed another baking tray on the lower rack to avoid direct heat from charring/ burning the underside of these wedges. Once done, toss them in some peri-peri spice mix and chopped coriander leaves if you like.. & serve immediately with ketchup or any dip so that they are crisp.

Baked potato wedges

That was easy…& trust me they are too delicious to resist 😉

Love,

Shreya 💖

Fudgy Mocha Cookies with Sea Salt

Give me some cookies and a good book…I will be one happy soul! Well, a book usually is enough…but I never ignore a good cookie 😁😁 

Specially when I baked them in about 30 mins from start to finish! Cool, isn’t it?! 😀 There’s no story behind this recipe…just that I wanted some cookies and I simply made them. This isn’t my recipe, it’s over from Monique’s Ambitious Kitchen! ☺️ I just twisted it a bit with my love for the coffee / mocha flavour in my bakes. 💞 don’t believe how much I love mocha?! Try my Nutella Filled Mocha Cupcakes! 🍦

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I was looking for recipe to finish a jar of Nutella sitting in my pantry (Yes, that actually happens in my house! We have enormous restraint when it comes to Nutella!😛😛😛), and obviously wanted to do something that was quick and yummmmyyyyy 👏 and this recipe fits the bill in every way! 💃

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And sprinkling some sea-salt on top of these cookies while they are still warm is just heavenly!

Let me tell you, these won’t be crunchy when they cool down. They are FUDGY! Yes! And I wanted some crunch so added some whole sugar crystals just before baking them….and the fudgy goes well with the crunchy 👌👌😜 now let’s get on with the recipe… It’s an easy one…

️Yield: 10-12 cookies depending on the size

Equipment: baking tray, a wooden spatula (you can use an electric mixer, but trust me, you won’t need it!) a cooling rack, a mixing bowl

Ingredients:

1 cup Nutella @ room temperature 250 gms approx

2 tbsp brown sugar (I used Demerera)

1 egg @ room temperature

1/2 cup + 1 tbsp APF (Maida)

1/2 tbsp instant coffee pwd (I used Nescafé)

2 tbsp sugar (optional, to add some crunch )

coarse sea salt for sprinkling

Method:

Pre-heat the oven @ 180’C. No need to grease the baking tray. Just keep it ready.

Mix all the ingredients well except the sea salt in a mixing bowl using a wooden spatula or an electric mixer. This should take you about 8-10 mins. If you’re using some sugar for the crunch I mentioned above, add that in and give quick mix! Place the bowl with the batter I the refrigerator for 10 mins.

After 10 mins, get the batter out of the refrigerator, scoop up small portions using a spoon and place on the prepared baking tray at a distance of 2″ from each other. Bake @ 180’C for about 10-11 mins. Remove from the oven and keep it on the cooling rack. Sprinkle the coarse sea salt generously all over the cookies! ☺️☺️ dig in once they cool a bit!

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You can minus the coffee pwd or simply add some nuts…whatever you like! The taste is simply awesome. Enjoy!

Love,

Shreya💖💖💖

Nutty Rice Croquettes

I love fried food…and this season is the perfect excuse to indulge in it!! 😛😛
Last week I had shared the recipe for my Lehsuni Pakode aur Teekhi Lal Chutney and Maska Mathris here….they were a deep fried heaven! Made two big batches of the Pakode within half an hour on hubby’s request 💓 who usually avoids fried food.

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But he loves snacking on spicy stuff…so I keep my Appe pan very handy. You can try my Sabudana Wadas ..they turned out so well even though they aren’t deep fried 😊

Anyways, coming to these Croquettes… They just happened on an impulse a couple days ago…had some boiled rice in my refrigerator begging me to use them. So decided to go ahead and make something for my hubby to have with his evening tea! Since he didn’t want an oily snack, I used my Appe pan…just a few drops of oil…and the result was awesome! Crispy and crunchy on the outside and perfectly moist inside! Some spicy dip on the side, with a cup of tea along with these croquettes…and my hubby thoroughly enjoyed them! 😁

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And if you do not have any leftover rice, that’s fine too, make some fresh rice, drain all the water once it’s cooked and spread the rice on a plate to dry out for 15-20 mins! The end results are just as fabulous 👌👌 lets get started with the recipe… ☺️

Yield: 10-12 medium croquettes

Equipment: Appe pan (optional, you can deep fry), a mixing bowl, measuring cups / spoons, absorbent kitchen paper.

Ingredients:

1 1/2 cup cooked rice

2 small boiled, peeled and mashed potatoes

1/4 cup roasted and crushed peanuts

2 tsp chopped green chillies

1 tbsp chopped coriander leaves

1 tsp lemon juice

salt to taste

a pinch of asafoetida (hing)

1 tbs ginger garlic paste

2 tbs rice flour (you can use cornflour or APF as well)

1/4 tsp chaat masala

oil as required

Method:

Mix all the ingredients mentioned above except the oil. Make sure the mixture is combined well. Keep this mixture in the refrigerator for 10-15 mins. Next, make croquettes of equal size. If your using the Appe pan, simply drop a croquettes in each indentation and a couple of drops of oil around them, cook well on the first side to get a deep brown colour. Then flip over to the other side and cook until you get an even colour. That’s it. Serve them piping hot!!

Alternatively, you can deep fry these croquettes…but I have kept things healthy. 😉

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Love,

Shreya 💓

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Loaded Oreo & M&M Squares should be your go to dessert if you are an Oreo lover!! You’ll not give these a second thought before you give them a go! These are really easy to whip up and taste absolutely yummy, gooey & super fudgy. All that in about 45 minutes!! 

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are made with just some leftover Oreos, a large pack of M&Ms and a few other ingredients easily available in the pantry 🙂 This recipe needs no beating or whipping, so easy that even kids could manage these. And let’s not forget, kids love munching on these. Serve it to them with a glass of chilled / warm milk or their favorite ice-cream shake!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares taste better than they probably sound. They have a gooey, melt the mouth yet firm texture which is absolutely addictive, if I must say so myself! The man and I, we love these Loaded Oreo & M&M Squares and I literally have to hide a few for myself, lol!! Almost makes me forget my Whole-wheat Fudge brownies 😉 which are eggless if you must know. Totally drool worthy! But if you try these Loaded Oreo & M&M Squares, you’ll probably love them more than a brownie. Take that from me!

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares are perfect for game night treats or a school bake sale, perhaps for edible gifting too??!! I’ve served these slightly warm with some Vanilla Ice Cream, that makes for a scrumptious dessert. One can pair them with any ice cream of your choice but vanilla seems to work the best for me 🙂 Anyways, let’s go forward with this recipe.

Preheat the oven @ 180′ C.
Line a 8″X 8″square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It’s easier to unmould the squares later this way. Grease the parchment paper with some butter.
Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.

Loaded Oreo & M&M Squares
Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
After 5 mins, add the egg and sugar to the melted butter and mix it well.
Add the vanilla extract to it and mix well.
Now add the flour to the egg & butter mixture and stir until well combined. Don’t over-stir the mixture.
Next, add the chopped cookies along with a few MnMs and stir everything well.

Loaded Oreo & M&M Squares
Pour the batter into the prepared baking tin and flatten using a spatula.
Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.

Loaded Oreo & M&M Squares
Bake for about 25-30 mins. When it’s ready, the edges should be slightly brown and the top should be set.
Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.

Loaded Oreo & M&M Squares
Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
You can freeze them too for over 30 days.

Loaded Oreo & M&M Squares

Loaded Oreo & M&M Squares | Oreo and M&M Cookie Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 squares

Gooey, yummy and slightly chewy, these Oreo and MnM squares are so scrumptious. They don't call for too many ingredients and come together in a breeze.

Ingredients

  • 1 cup APF (Maida)
  • 15 nos. Oreo cookies broken into pieces (I have used chocolate cream Oreos)
  • 1 cup light brown sugar / Demerara sugar
  • 1 tbsp. vanilla extract / essence
  • 1/2 cup M&Ms (or Cadbury Gems)
  • 1 stick unsalted butter
  • 1 medium sized egg @ room temperature

Instructions

  1. Preheat the oven @ 180' C.
  2. Line a 8"X 8"square baking tin with parchment paper and let some of the paper flow out of the tin on all four sides. It's easier to unmould the squares later this way. Grease the parchment paper with some butter.
  3. Use the large microwave safe bowl and melt the butter in the microwave at high for about 40-50 secs.
  4. Let the butter sit for 5 mins before you add the egg, else the egg will simply scramble.
  5. After 5 mins, add the egg and sugar to the melted butter and mix it well.
  6. Add the vanilla extract to it and mix well.
  7. Now add the flour to the egg & butter mixture and stir until well combined. Don't over-stir the mixture.
  8. Next, add the chopped cookies along with a few MnMs and stir everything well.
  9. Pour the batter into the prepared baking tin and flatten using a spatula.
  10. Next sprinkle the remaining M&Ms on top of the batter and press very slightly to set everything well.
  11. Bake for about 25-30 mins. When it's ready, the edges should be slightly brown and the top should be set.
  12. Do a toothpick test, the toothpick if entered in the center, should come out clean or with a few moist crumbs. But no sticky batter.
  13. Allow the squares to rest in the tin for at least 30 mins on the cooling rack before you slice and serve.
  14. Enjoy these squares, either warm or cold. They keep up to a week when stored in an airtight container.
  15. You can freeze them too for over 30 days.

Notes

Use Cadbury Gems if MnM is not available. This recipe doesn't need baking powder and baking soda.

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Love,
Shreya

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Loaded Oreo & M&M Squares
Adapted from Averie Cooks!

Chocolicious Banana & Butterscotch Breakfast Bars!

Chocolicious Banana & Butterscotch Breakfast Bars!! Breakfast is definitely the most important meal of the day and I take it very seriously! Chocolate…Banana…Butterscotch…Whole-wheat…really serious…and its vegan! A win-win for everyone 😉

You can call it a breakfast bread, banana bread or banana & butterscotch cake. Anything you prefer, trust me, the taste won’t stop you from eating one slice after another..😛 specially kids, they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! ❤️😁

Chocolicious Banana & Butterscotch Breakfast Bars

Chocolicious Banana & Butterscotch Breakfast Bars are healthy, though they have a chocolate quotient, like all my cakes do, but these are vegan (no eggs-milk-butter) and made with whole wheat flour. Sounds healthy?!

Besides, this recipe is a really great way to use up all the browning bananas that are sitting on the kitchen table!!

Chocolicious Banana & Butterscotch Breakfast Bars

Let’s start.
Preheat the oven @ 180’C for about 10-12 minutes.
Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
While that’s happening, take the banana purée in a large mixing bowl, add nutmeg & cinnamon powders.
Mix them well using a spatula.
Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
Mix everything well. Now pour in the oil and the extracts.
Give everything a good mix to make smooth & lump free batter. But don’t over mix it, else it’ll give you a very heavy cake/ bar (the batter will be quite thick).
Pour the batter into the prepared tin and bake for about 10 minutes.
Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Chocolicious Banana & Butterscotch Breakfast Bars!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: makes one 7"square cake

Ingredients

  • 2 cups whole wheat flour
  • 3 nos large overripe bananas (mashed / puréed)
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup castor sugar
  • 1/2 cup refined oil
  • 1 pinch each of cinnamon and nutmeg powder (optional)
  • 3 tbsp. unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 2-4 drops butterscotch essence (optional)
  • 1/4 cup butterscotch chips / balls

Instructions

  1. Preheat the oven @ 180'C for about 10-12 minutes.
  2. Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
  3. While that's happening, take the banana purée in a large mixing bowl, add nutmeg & cinnamon powders.
  4. Mix them well using a spatula.
  5. Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
  6. Mix everything well. Now pour in the oil and the extracts.
  7. Give everything a good mix to make smooth & lump free batter. But don't over mix it, else it'll give you a very heavy cake/ bar. (the batter will be quite thick).
  8. Pour the batter into the prepared tin and bake for about 10 minutes.
  9. Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
  10. Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
  11. Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Notes

The batter will be thick, if you need to adjust the consistency, you can add some milk but then the breakfast bars won't be vegan. Omit butterscotch chips or replace it with whatever you like.

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Chocolicious Banana & Butterscotch Breakfast Bars

Love,

Shreya ❤️

(P.S. You can add walnuts, pecans, raisins, etc. as well to the cake batter)

Shelf life: 3-4 days at room temperature & 4-5  days in the fridge

You may also like Nutella Filled Mocha Cupcakes, Cinnamon Cupcakes with Nutella Frosting or something savory like my Rustic Pizza Pinwheels or something healthy like a Whole wheat Chocolate Cake 😀😀

Pin it for later??!!
Chocolicious Banana & Butterscotch Breakfast Bars

Nutella Filled Mocha Cupcakes !

Nutella Stuffed Mocha Cupcakes

Little did I know that I would fall in love with cooking after I fell for Mr.Polka Puffs! It all happened a little too fast (no complaints there😀)

 

Nutella Stuffed Mocha Cupcakes

But my experience with cooking was very limited when we first got married. I didn’t even know how to make a nice, round, soft Roti/ Fulkas (Indian flatbread)…let alone a proper meal (I know, I was too pampered by mom and my elder sisters) Well , that’s a shame coz every Indian girl is supposed to know that, right? But I didn’t. I had a hard time managing cooking but I was hellbent that wouldn’t hire a cook to help me out, I wanted to do it on my own.

Days turned into weeks and weeks into months!! I had pulled it off!🙌🙌 💃 I managed to make full Indian meal in less than 3months into our marriage…(desserts included 👆) Mr. PP was super happy ! And me??What more could I have asked for?!

Slowly I started to venture into unexplored territories.. Asked my mom for recipes over the phone and bought them to life. I was one happy wife!

But always wanted to bake a cake for Him… So I did. It was a basic cake and He did like it a lot… Said it was perfect for an amateur baker. I smiled , but somewhere inside me I didn’t like the sound of the word ‘amateur ‘.

I decided to perfect it, and boy I did !! 🍰

Nutella Stuffed Mocha Cupcakes

So life brings it to full circle and here I am, the ‘amateur ‘ cook /baker… With my first ever post on PolkaPuffs! It had to be a cake… But I didn’t want to do whole cake with frosting or layers just yet, so thought of sharing my Nutella Filled Mocha Cupcakes! 😋😋😋 This is the recipe which I have been using as the base for almost all my cakes /cup cakes. It’s easy n eggless. With just an addition or two of a couple of ingredients, I end up with a whole new recipe each time!

I thought with Nutella being such a rage (and a personal favourite) why not incorporate the flavours with the slightly bitter flavours of mocha and see if He likes it… Trust me when I say this, you’ll do yourself a favour when you make this! It’s yum with that rich cocoa & coffee & Nutella just melting in your mouth as you bite into it! Okay, so enough said….. Lol. Anyways, here goes the recipe…

Nutella Stuffed Mocha Cupcakes

 

 

Let’s start step by step…

Pre heat the oven @ 180’c.

Line the muffin tray with cupcake / muffin liners.

In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).

In another mixing bowl cream together the butter and sugar until light and fluffy. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Immediately pour 2 tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the center and then again pour 1 tbsp or so of the batter to cover the Nutella.

Do the same for all the sections. And bake for 12-15 mins @ 160-170’c

Once ready, remove the muffin tray and let it rest for 20-25 mins on the cooling rack before peeling off the liners / frosting / icing them.

Decorate as you please. Keeps well in an airtight jar for 2-3 days.

Nutella Filled Mocha Cupcakes !

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8-10 cupcakes

Yummy, gooey, moist egg free Nutella filled cupcakes are easy to make and easier to eat!!

Ingredients

  • 1 cup APF (Maida)
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 tbsp instant coffee powder
  • 1/3 cup unsalted butter (you can use Amul Butter, then skip the salt)
  • 1 cup warm water
  • 1 tbsp lemon juice / vinegar
  • 1/2 tsp vanilla extract
  • 1/2  cup Nutella

Instructions

  1. Pre heat the oven @ 180'c.
  2. Line the muffin tray with cupcake / muffin liners.
  3. In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).
  4. In another mixing bowl cream together the butter n sugar until light and fluffy.
  5. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter.
  6. Mix everything well but do not over mix the ingredients as that results in a heavy cake.
  7. Immediately pour 2tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the centre and then again pour 1 tbsp or so of the batter to cover the Nutella.
  8. Do the same for all the sections. And bake for 12-15mins @ 160-170'c
  9. Once ready, remove the muffin tray and let it rest for 20-25mins on the cooling rack before peeling off the liners / frosting / icing them.
  10. Decorate as you please. Keeps well in an airtight jar for 2-3 days.
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Hope you will try these and enjoy them as I did ❤️😀

Love,

Shreya ☺️

Nutella Stuffed Mocha Cupcakes

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