Category: Breakfast

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Navratri fasting comes to an end on Ashtami (eighth day). This day is celebrated with a lot of enthusiasm all over the country. Food and offerings are made to ‘Maa Durga’ (Goddess Durga).ย 

Many Hindus worship little girls ‘devi’ to symbolise them as the ‘Goddess‘ herself. This Pooja is either done on Ashtami or in some families, Navmi (ninth day). This is usually known as Kanya Pooja or Kanjak Pooja. The ritual is to wash the feet of these little girls and then offer them beautiful ‘chunnari‘ (colourful scarves) along with bangles, toys among other attractive gifts! They are then offered delicious food too….that’s when Sookhe Kaale Chane is served along with Poori and Sooji/ Rawa/ Semolina Halwa or Puddingย . And trust me..it’s a divine combination.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu includes Hot, fluffy Pooris with the spicy Sookhe Kaale Chane and that Halwa studded with dry fruits and lots ghee is to die for! This is the menu served all across the Northern Part of India. I am not too sure what goes into the menu in other regions as there is a lot diversity when it comes to celebrating festivals in India.

I remember when I was a little girl, I used to go visit a few places as my Mother’s friends would invite me over for the Kanya ย Pooja! It was so much fun…and then later I would have my friends and some other girls over at my place for the same Kanyaย Pooja ๐Ÿ˜€๐Ÿ™๐Ÿ™ and we would all tuck into this delicious meal.

I would actually wait for it for days!! My Mom, she makes such delicious Sookhe Kale Chane, Pooris and Halwa๐Ÿ˜‹๐Ÿ˜‹…I just can’t resist when she has all these things lined up in front of me! ๐Ÿ˜‚ Her recipes are so simple and yet very flavoursome

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Although, all over Northern India, the recipe for these Chane and Halwaย remains pretty much the same…just an ingredient here or there might be different.ย 

Lets go on with my Mother’s recipes…

Yield: serves 3-4

Sookhe Kaale Chaneย 

Equipment: a wok, a ladle, measuring cups/ spoons.

Ingredients:

3 cups boiled Kaale Chane (soak them overnight and boil them for 2-3 whistles in a pressure cooker) (Bengal Gram)

salt to taste (we use regular salt for this)

3 tbsp oil

1 tsp cumin seeds (Jeera)

a pinch of hing (asafoetida, optional)

1 tsp red chilli pwd

1+1/2 tsp roasted cumin pwd

1+1/2 tsp coriander pwd

1/2 tsp amchur pwd (dry mango pwd, optional)

chopped coriander to garnish

Method:

Once the chane have been boiled, drain all the water and set them aside. Now, heat the wok, once it’s hot enough, add the oil. Now, add the cumin seeds and asafoetida. Let them splutter a bit. Next, add the boiled chane and season with salt.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Mix well and add the other dry spice mentioned above. Mix them well. Cover with a lid and let it all cook for 4-5 mins. As the chane are boiled, we don’t need to wait too long for them to cook. Once done, turn off the gas and garnish with chopped coriander. ๐Ÿ˜ฌ that’s it, it’s ready!

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Poori:

Equipment: a large mixing bowl, measuring cups/ spoons, a wok, a slotted spatula, rolling pin, rolling board.

2 cups wholewheat flour

salt to taste

3 tbsp warm ghee

1 tsp ajwain (carom seeds)

water as needed to knead the dough

oil for frying

Method:

Take the flour in the the mixing bowl, add salt and carom seeds to it. Give it a good mix. Make a well in the centre, and add the ghee in the well and mix again. Now add water little by little into the flour and make a firm dough (kadak). Cover it and let it rest for about 30 mins.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Next, make equal sized balls of the dough, using a rolling pin, roll out the dough. The diameter can be 3″-4″ or even more. But do not roll them too thin. The thickness should be about 3mm or so. Do the same for all the dough balls and keep on a plate. Heat oil for frying in the wok. Once it’s hot, fry one or two Pooris at a time, be careful not to splash any oil. About 30 seconds on the first side and 15 seconds or less on the other side will give perfect and fluffy Pooris. Do the same for the entire batch and set them aside. They are ready ๐Ÿ‘๐Ÿ‘

Sooji Ka Halwa:

Equipment: a heavy bottomed wok, a ladle, measuring cups/ spoons.

Ingredients:

1 cup Sooji (semolina)

7-8 tbsp sugar (adjust as per your taste)

4-5 tbsp ghee

1/4 tsp cardamom pwd

1/2 cup milk

1/2 cup water

some chopped dry fruits to garnish

Method:

Heat ghee in the wok, then, add sooji and roast it on medium flame until it turns slightly golden. Now add the milk and water in the roasted sooji.

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Give everything a stir. Add the sugar and cardamom pwd next. Keep stirring (it will look very diluted at this point, but slowly the sooji will absorb the milk and water & the sugar will melt too). Once it’s dry enough to a consistency of your liking , turn off the flame and garnish with some chopped pistachios and almond slivers or fried cashews too ๐Ÿ˜€ that’s it! Serve it piping hot with Pooris & Sookhe Kale Chane! ย ๐Ÿ’•

Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

 

(Note: Adding milk will give a very rich flavour. Skip it if you wouldn’t like that, simply add an extra 1/2 cup of water to replace it. You will notice that I add the sugar directly to the sooji instead of making a sugar syrup, that’s because this method is sure shot. You will never face any issues of the sugar burning or not melting. My Mom has been doing this for the last 45+ years. It always works!)ย 

Happy Cooking!

Love,

Shreya๐Ÿ’–

Pin it here for later??!
Sookhe Kaale Chane Puri Aur Sooji Ka Halwa/ Sooji ka Halwa/ Mata ka Bhog/ Spicy Bengal Gram Recipe/ Kanjak Bhog Recipe/ Kanya Pooja ka Bhog/ Ashtami ka Bhog/ North Indian Ashtami Bhog recipe/ Navratri Menu

Rajgira Ki Nankhatai/ Rajgira Cookies/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival

I had shared the recipe for Rajgira Halwa recently with you guys for Navratri Fasting menu. That was very healthy and delicious too ๐Ÿ˜Š 

Today, I bring to you a very crunchy and delicious Rajgira Nankhatai! Perfect for dipping in your evening tea while you fast…or for those hunger pangs in the middle of the day! They are good for kids too๐Ÿ˜. Since I had some Amaranth flour left-over after making the halwa … I started looking for easy recipes. This recipe fits the bill perfectly…it was instantly approved by hubby๐Ÿ˜˜ with two thumbs up!! ๐Ÿ’ƒ I am very happy that it worked so well on the very first attempt! Now I will make it even when I don’t fast ๐Ÿ˜„

https://polkapuffs.wordpress.com/2015/10/09/rajgira-halwa-amaranth-fudge-glutenfree-fudge-navratri-vrat-recipe-fasting-menu-for-navratri-festival/

Since this recipe uses Glutenfree flour, you will have to work very carefully while making the dough and keep an eye on it while baking too. Let’s get started with the recipe.

Yield: 18-20 Nankhatai depending on the size.

Equipment: a large mixing bowl, blender, a knife, measuring cups/ spoons, baking tray, aluminium foil, a cooling stand.

Ingredients:

1 1/2 cup Rajgira ka atta (amaranth flour)

1/2 cup powdered sugar

5 tbsp powdered almonds

1/2 tsp cardamom pwd

6 tbsp desi ghee

a pinch of sendha namak (rock salt, use regular salt if you are not fasting)

less than 1/4 cup water (approximately)

chopped pistachio for garnishing (optional)

Method:

In a large mixing bowl, add the powdered sugar, ghee and cardamom pwd. Mix it all well. Then add the almond powder too and mix again. Next, add the Rajgira atta and slowly also pour some water. Mix well with your hands. It won’t be a tight dough. So bring everything together carefully and cover the bowl. Keep the covered bowl in the refrigerator for 15 mins.

Rajgira Ki Nankhatai/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival Amaranth recipes Glutenfree recipes Vrat ka khana  

Pre-heat the oven for 10mins @ 170’c. (Pls note that every oven works differently, so you will have to adjust the temperature and baking duration according to your oven). Line the baking tray with aluminium foil.

Then after 15 mins, remove the dough from the refrigerator and make small, equal sized balls. Make a cross over each ball with a sharp knife (this helps in releasing any steam within). Bake them at 170’c for 15 mins. If at all you feel they haven’t baked completely, you can let them bake for another 5-8 mins. But please keep an eye on them. Once it’s done, bring them out of the oven and cool the tray on a wire stand for 15 mins. The Nankhatai will crisp up and will be easy to handle. Sprinkle some chopped pistachios and serve ๐Ÿ˜Š

Rajgira Ki Nankhatai/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival Amaranth recipes Glutenfree recipes Vrat ka khana

Enjoy these Nankhatai with tea or simply munch awayโ˜บ๏ธ

Love,

Shreyaโค๏ธ

Adapted from The Times Of India.

Makka Methi Paratha / Maize Flour & Fenugreek Greens Flavoured Flatbread / Indian Flatbread

We Indians have an undying love for our wholesome Parathas (flatbreads)! It can be stuffed…plain salted with some chilli powder or flavoured with various greens along with the flour….there are too many to name ๐Ÿ˜€ And I love them all ๐Ÿ˜ฌ๐Ÿ˜‹….greedy, right!?
Makka Methi Paratha recipe Indian recipes Maize flour and fenugreek leaves flavoured Indian flatbread Flatbread recipe Breakfast ideas Indian paratha recipe Lunchbox idea Makke di roti Sarson da saagย 

A perfect Paratha is crisp on the outside…and moist and flaky within….piping hot…slathered with some (in my case, a lot of) butter or ghee (clarified butter)…on my plate straight from the smoking griddle!! Wow! I am actually drooling just thinking about them๐Ÿ˜› The earthy aroma is just too appetising to stop at a couple!

Makka Methi Paratha recipe Indian recipes Maize flour and fenugreek leaves flavoured Indian flatbread Flatbread recipe Breakfast ideas Indian paratha recipe Lunchbox idea Makke di roti Sarson da saag

Today, I am sharing a very easy yet healthy & delicious recipe with you. I had made these for our Sunday brunch. My hubby loves having Parathas with some curd! As simple as that ๐Ÿ’“ These have some roughly chopped methi ke patte (fenugreek greens) along with some other spices. I have mixed a couple of more flours with maize flour (makke ka atta) to add fibre and make it a bit more healthy while following my mom’s recipe. Let’s get going with it…

Yield: 8-9 medium sized Parathas

Equipment: a large mixing bowl, measuring spoons/ cups, a rolling board, a rolling board, a griddle/ non-stick pan, a spatula.

Ingredients:

1 cup makke ka atta (maize flour)

1/2 cup wheat flour (gehu ka atta)

1/2 cup roasted Besan (gram flour)

1/2 cup finely chopped fresh methi leaves (fenugreek greens)

1 tbsp chopped green chilli

1 tsp freshly grated garlic

1 tsp freshly grated ginger

1/2 tbsp chopped green coriander

salt to taste

a pinch of hing (asafoetida, optional)

1/2 tsp each of turmeric pwd & red chilli pwd

1 tsp roasted Jeera pwd (cumin)

a couple of pinches of amchur pwd (dry mango)

1 tbsp curd

2 tsp ghee for the dough

2-3 tsp ghee for roasting the parathas

1/4 cup or less water to knead the dough

some dry wholewheat flour for dusting to roll the parathas ..approx 1/4 cup

Method:

Add all the above ingredients except the water and the ghee meant for roasting in a large mixing bowl. Mix everything well. The moisture from the curd, methi leaves & ghee will bind the dough to a certain extend. Now, slowly add some water and make a tight dough. Try using very little water (I used less than 1/4 cup). Now cover & set the dough aside for about 15-20 mins to rest and absorb the flavours.

Makka Methi Paratha recipe  Indian recipes Maize flour and fenugreek leaves flavoured Indian flatbread  Flatbread recipe Breakfast ideas Indian paratha recipe  Lunchbox idea Makke di roti  Sarson da saag

Heat the pan on low flame. Alongside, make small balls of the dough, roll them in the dry wholewheat flour and using the rolling pin, roll it out to a diameter of 9″-10″, keeping the thickness of about 4-5mm. Now, pour some ghee on the pan, set the rolled paratha on the pan…cook on the first side for about 2-3 mins…then turn over and cook for another 2-3 mins. Apply some more ghee on both sides of the parathas. That’s cooked..set it aside. Repeat the same process for the rest of the dough.

Serve the parathas piping hot with butter (optional), curd and/ or pickles, etc. ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ˜Š

Makka Methi Paratha recipe  Indian recipes Maize flour and fenugreek leaves flavoured Indian flatbread  Flatbread recipe Breakfast ideas Indian paratha recipe  Lunchbox idea Makke di roti  Sarson da saag

These are yummy…and addictive…slightly charred and smoky!! ๐Ÿ˜› so try these out soon…winters are approaching…and Parathas are the way to go๐Ÿ‘

Love,

Shreya ๐Ÿ’–

Vegetable Croquettes

Some evenings my hubby craves for snacks with his tea….I say ‘some evenings’ because he usually doesn’t take anything with his evening tea. He loves his tea…so wouldn’t miss that for anything..but munchies aren’t a compulsion ๐Ÿ˜ That sure does make life easier for yours truly!! ๐Ÿ˜œย 

Vegetarian Croquettes Vegetable croquettes Easy recipe for vegetarian starters Croquettes recipe Vegetable cutlet recipe Kolkata cutlets

So last evening he texted me saying that he was craving something spicy like Bhajia /Pakodas! I said no way..I am not frying anything…you will get spicy but definitely not fried. We have consumed too many calories in the past couple of weeks… He was okay with that…told me to go ahead and keep it ready. I looked into my fridge & pantry to check what could be made in precisely 50 mins! Lol!

Vegetarian Croquettes Vegetable croquettes Easy recipe for vegetarian starters Croquettes recipe Vegetable cutlet recipe Kolkata cutlets

I am used to keeping some boiled potatoes & beetroot in my fridge…so assemble a quick sandwich usually. But then again, my hubby isn’t fond of sandwiches too….yeah too many restrictions ๐Ÿ˜ซ๐Ÿ˜ซ So I decided to add some peas & spices…to make croquettes! Easy-peasy, crunchy Vegetable Croquettes ๐Ÿ˜‰ Non fried…cos they are made in my trusty Aebelskiver / Appe pan!! They taste great…maybe something like a Kolkata Cutlet or even the famous Indian Railway Canteen Cutlets.ย 

Yield: 7-8 large croquettes.

Equipments: An Aebelskiver /Appe pan, mixing bowl, measuring cups/ spoons, a couple of spoons/ forks, a plate.

Ingredients:

For the croquettes:

1 nos each of potato, beetroot & carrot (boiled & mashed)

1/4 cup boiled green peas (you can add more veggies of your choice like sweet corn, French beans, etc)

1 slice of brown bread (remove the sides)

1/2 tsp red chilly pwd

1/2 tsp ginger paste

1/2 tsp green chilly paste

1/4 tsp turmeric pwd

1/4 tsp amchur pwd (dry mango pwd)

A pinch of kala namak (Himalayan pink salt)

a pinch of hing (asafoetida)

salt to taste

Method:

Mix all the above ingredients well in a mixing bowl. Avoid lumps & don’t add any water. Set it in the refrigerator for 10-15 mins. The mixture will be easier to handle & shape when slightly cold.

For the outer coating:

1/2 cup rice flour (options given at the end of the post**)

some water

salt to taste

1 cup fine rawa / semolina

1-2 tsp oil to cook

Method:

Make a thick paste using rice flour and little water. Season it with some salt. Not too much though, as the croquettes will have seasonings. Place the semolina in a plate to roll the croquettes.

Heat the Appe pan alongside and add a few drops of oil in each indentation. The pan should nicely heated, if not the croquettes won’t be crunchy.

For assembling:

Take the mixture out of the refrigerator and immediately make 7-8 equal sized balls and set it aside. Coat each ball with the rice flour paste and then roll it in semolina. Place it in an indentation of the Appe pan. Repeat the same steps for the other balls too. Cook on each side for about 3-4 mins to get an even colour & crunch. You can add a few more drops of oil if required. Once done, serve them piping hot with some ketchup or green chutney โ˜บ๏ธ

**They are super crunchy as they are coated with rice flour. Although, if you don’t have rice flour, you can use cornflour or APF (Maida) in the same quantity and follow the same steps.

Vegetarian Croquettes  Vegetable croquettes  Easy recipe for vegetarian starters Croquettes recipe Vegetable cutlet recipe  Kolkata cutlets

They turned out perfect…almost oil-free…ideal for kids too! My hubby loved them ….because this is the first time made a non fried version of these Croquettes…๐Ÿ˜€๐Ÿ˜€ No one can really know the difference. A must try for all ๐Ÿ‘Œ

Love,

Shreya๐Ÿ’—

Rustic Pizza Pinwheels

Everyone loves Pizzas! It’s true…I haven’t ever come across anyone who doesn’t ๐Ÿ˜‰ I can have it everyday! It’s the oozing cheese along with a tangy pizza sauce that really makes all the difference for me….and not to forget…a really good pizza base ๐Ÿ˜Š

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Yes…nothing tastes worst than a chewy, rubbery pizza base…no matter how good your sauce or toppings are!! The base or the crust, must have the perfect balance of flavour, airiness & should be light! That is obviously achieved by using yeast in the right proportion & proving the dough with great care. And I have finally perfected the recipe for a perfect pizza base! Learnt the trick from A Spicy Perspective! A few trials & errors have taught me something very important – proportion. It’s the key to getting perfect results! I was so driven to perfect it…that I finally bought a proper kitchen weighing scale too ๐Ÿ˜ฌ ….something that I had been putting off for almost an year!

Pinwheel Pizza Rustic Pizza Pinwheels Pizza dough recipe Easy recipe for pizza dough Easy homemade pizza pinwheels No-fail recipe for homemade pizza pinwheels Italian food Fool proof recipe for pizza dough Recipe for homemade dinner rolls

The results are for you to see! A perfect crust with soft, pillowy texture within… I have used this recipe almost thrice now & I am happy each time! So I thought of making something which was lying in my Pinterest folders for the longest time ever! Pizza Pinwheels! I did my take on it and made a bit Rustic..! Hence, Rustic Pizza Pinwheels!

Pinwheel Pizza Rustic Pizza Pinwheels Pizza dough recipe Easy recipe for pizza dough Easy homemade pizza pinwheels No-fail recipe for homemade pizza pinwheels Italian food Fool proof recipe for pizza dough Recipe for homemade dinner rolls

The recipe for the base is adapted from Nita Mehta’s cookbook with a slight change in the ingredients & proportions as well. I did watch many YouTube videos to understand the kneading bit over the last few months!! ๐Ÿ˜€ So, to make the Pinwheels happen, I followed the recipe for the base & then worked on it with some sauce & fillings of my choice! Pizzas can be so versatile…just play with the toppings…infinite options๐Ÿ‘ŒI like my pizza simple…you can easily alter them as per your preference…you can add non-veg fillings as well..or keep it simple with just the sauce & some cheese ๐Ÿ˜„ Let’s get started with the recipe….

๏ธYield: makes 8-9 large pinwheels

Equipment: 1 large mixing bowl, a small bowl, a fork, a rolling pin, a sharp knife, measuring cups/ spoons, baking tray, cooling rack.

Ingredients for the base:

2 cups plain flour (Maida/ APF, 1 cup is approx 130 grams)

some extra flour to dust

2+1/2 tsp dry active yeast (1 tsp is approx 3.5/ 4 grams)

2 + 1/4 tsp sugar

3/4 cup warm water (you should be able to dip your finger comfortably)

2 1/2 Tbsp oil + extra for greasing

1 tsp sea salt (use regular salt if you don’t have sea salt)

Ingredients for the filling:

1/2 cup pizza sauce ( I used readymade)

1/4 cup eggless mayonnaise

1/2 tbsp garlic powder (optional)

1 tbsp mixed Italian herbs

sea salt to taste (use regular salt if you don’t have sea salt)

4-5 tbsp grated mozzarella cheese

4-5 tbsp chopped veggies of your choice (I used capsicum & sweet corn)

Method for the base:

Take warm water in a bowl, add the sugar and yeast to it. Cover it and leave to prove & froth for 10 mins in a warm place. Next, in a large mixing bowl, add the flour, 2 1/2 tbsp oil, salt to taste. Now add the entire proved yeast mixture & using a fork mix everything together to make a sticky dough. It will be very sticky but should not be falling apart at all. Now, sprinkle some flour on a work surface, and drop the dough on it,sprinkle some more flour over the dough. Using your palms, start kneading the dough well. Add more flour if the dough feels too sticky or some water if it feels very dry. Keep kneading well for 10 mins. You will have a neat, non-sticky ball of dough. Knead it for a couple of mins more. It should all look like this.

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Now, grease the mixing bowl which you have kept aside & place the dough in it, cover with a lid or cling film & set aside in a warm place for 1 1/2 hours to prove. It should be double or more than double in size after proving. It will look like this.

Pinwheel Pizza Rustic Pizza Pinwheels Pizza dough recipe Easy recipe for pizza dough Easy homemade pizza pinwheels No-fail recipe for homemade pizza pinwheels Italian food Fool proof recipe for pizza dough Recipe for homemade dinner rolls

In the meanwhile, pre-heat the oven at 210’C.

Now, punch down the dough, and knead for a min. Then again sprinkle some flour on the work surface & using a rolling pin, roll the dough in a rectangular shape. The thickness should be about 6-7 mm. Dust it with some flour again. Now leaving an inch space on all four sides, spread some pizza sauce, top it with mayonnaise, then the garlic pwd, Italian herbs, salt, grated cheese & some veggies of your choice. Flatten them out carefully. And start rolling from one end, carefully so that the dough doesn’t tear or the filling shouldn’t spill out. Seal the edges by pinching them together. Next, using a sharp knife, cut pinwheels of about 1 1/2″ thickness. Make sure the fillings don’t spill. Grease your baking tray with some oil. Place these pinwheels carefully a little apart from one another.

Pinwheel Pizza Rustic Pizza Pinwheels Pizza dough recipe Easy recipe for pizza dough Easy homemade pizza pinwheels No-fail recipe for homemade pizza pinwheels Italian food Fool proof recipe for pizza dough Recipe for homemade dinner rolls

Bake these for 25 mins @ 210′ C using both upper and lower heating rods. If you see that they are turning too dark, lower the temperature as each oven is different. Once done, remove from the oven & cool for 5 mins on a cooling rack. Serve them warm with any dip/ sauce of your choice! My hubby & I dipped it in some garlic butter…it was pure heaven! ๐Ÿ˜‡

Pinwheel Pizza Rustic Pizza Pinwheels Pizza dough recipe Easy recipe for pizza dough Easy homemade pizza pinwheels No-fail recipe for homemade pizza pinwheels Italian food Fool proof recipe for pizza dough Recipe for homemade dinner rolls

Totally drool-worthy, aren’t they?!!! ๐Ÿ˜› These were yummy…..do try soon! They are a great option to serve at kids parties, or as starters…even alongside your favourite soup! ๐Ÿ‘Œ๐Ÿ˜

Love,

Shreya ๐Ÿ’—

Sabudane ki Khichadi

Sabudane Ki Khichadi nutritious and delicious breakfast makes for a great start to our day! I make it a point to serve something that’s filling and keeps you going for the first half of the day! Some days it’s Parathas with some pickle/ curd, on others it can be oats & fruits.ย 

Sabudane ki Khichadi

Sabudana/ Tapioca Sago Pearls give you energy and are easy to digest. Also, being rich in carbohydrates, they are perfect to start your day. The husband & I, both enjoy Sabudana in almost all forms ๐Ÿ‘Œ๐Ÿ˜€ you can even try my Sabudana Wadas.ย 

As for my Sabudane Ki Khichadi, I follow my Mom’s easy, no-fail recipe. It’s delicious, quick and each pearl is beautifully separate and still so moist! ๐Ÿ‘Œ๐Ÿ‘Œ You can follow the same recipe for your fasting menu too!

Sabudane ki Khichadi

When making it for fasting menu, simply replace the regular salt with fasting salt/ Phalhari namak. Just 20 minutes is all you need to prepare it.

Follow the instructions to soak the Sabudana/ tapioca pearls for best results.

Let’s start.

Firstly, we need to soak the Sabudana overnight, so for that take the Sabudana/ sago pearls in a deep vessel, and wash it under running water at least 2-3 times, until the water runs clear.

Then add some water to the washed Sabudana in the vessel, the level of water should just be enough to cover the Sabudana and not over it at all.

If you add too much water, you will end up with a sticky lump.

So be a little cautious while soaking it.
Soak for a minimum for 5 hours, overnight soaking is ideal.

Next morning, or whenever you are cooking it, fluff the soaked Sabudana using a fork with light hands.

Now, heat the wok, add the oil.
Once it’s hot enough, add the cumin seeds, chopped green chili & hing.

Let these crackle well, (if you like, add a boiled, peeled and cubed potato at this stage and sautรฉ for a minute).

Next add the soaked Sabudana & season with salt & red chili powder. Stir well.

Add the crushed peanuts and mix it nicely so that the Sabudana gets coated properly with the peanuts & the seasonings.

Cover and cook for about 7-8 minutes.
Open the lid and check the Sabudana and stir again.

They will have gone a little translucent. That’s it, they are done.

Squeeze in some lemon juice and garnish with chopped coriander leaves.

Serve hot with curd if you are fasting.

Sabudane ki Khichadi

Prep Time: 8 hours

Cook Time: 20 minutes

Total Time: 8 hours, 20 minutes

Yield: serves 2

Delicious, mildly spiced, GF and Vegan Sabudana Khichadi is made for fasting/ vrat days. It is very easy to prepare and doesn't call for any fancy ingredients!

Ingredients

  • 150 gms Sabudana/ sago pearls
  • 1/4 tsp cumin/ jeera seeds
  • 2 nos chopped green chilly
  • 1/4 cup roasted & roughly crushed peanuts without the peel
  • 1/2 tsp red chili powder
  • a pinch of hing
  • 2 tbsp. oil
  • 2 tsp lemon juice
  • salt to taste
  • some chopped fresh coriander leaves to garnish

Instructions

  1. Firstly, we need to soak the Sabudana overnight, so for that take the Sabudana/ sago pearls in a deep vessel, and wash it under running water at least 2-3 times, until the water runs clear.
  2. Then add some water to the washed Sabudana in the vessel, the level of water should just be enough to cover the Sabudana and not over it at all.
  3. If you add too much water, you will end up with a sticky lump.
  4. So be a little cautious while soaking it.
  5. Soak for a minimum for 5 hours, overnight soaking is ideal.
  6. Next morning, or whenever you are cooking it, fluff the soaked Sabudana using a fork with light hands.
  7. Now, heat the wok, add the oil.
  8. Once it's hot enough, add the cumin seeds, chopped green chili & hing.
  9. Let these crackle well, (if you like, add a boiled, peeled and cubed potato at this stage and sautรฉ for a minute).
  10. Next add the soaked Sabudana & season with salt & red chili powder. Stir well.
  11. Add the crushed peanuts and mix it nicely so that the Sabudana gets coated properly with the peanuts & the seasonings. Cover and cook for about 7-8 minutes.
  12. Open the lid and check the Sabudana and stir again.
  13. They will have gone a little translucent. That's it, they are done.
  14. Squeeze in some lemon juice and garnish with chopped coriander leaves. Serve hot with curd if you are fasting.

Notes

The procedure to soak the Sabudana/ sago pearls is key to get a good texture of the khichadi. Since I made it for fasting, I've not added turmeric. You can add some if you prefer.

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150 gms Sabudana/ sago pearls 1/4 tsp cumin/ jeera seeds 2 nos chopped green chilly 1/4 cup roasted & roughly crushed peanuts without the peel 1/2 tsp red chilli pwd a pinch of hing 2 tbsp. oil 2 tsp lemon juice salt to taste some chopped fresh coriander leaves to garnish

Try this recipe, it won’t fail you! Perfect results every time! ๐Ÿ˜„

Love,
Shreya ๐Ÿ’“

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150 gms Sabudana/ sago pearls 1/4 tsp cumin/ jeera seeds 2 nos chopped green chilly 1/4 cup roasted & roughly crushed peanuts without the peel 1/2 tsp red chilli pwd a pinch of hing 2 tbsp. oil 2 tsp lemon juice salt to taste some chopped fresh coriander leaves to garnish

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Vegan Peri Peri Potato Wedges | Baked Potato Wedges are one of most loved potato dishes ever. They are super crisp on the outside and so soft on the inside. I will share my go-to recipe that comes together in minutes!ย 

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

These Vegan Peri Peri Potato Wedges | Baked Potato Wedges come together in with just 5 main ingredients apart from the potatoes themselves. That is how easy it is to make the most delicious potato wedges! And trust me, they disappear even before you properly set them on the table. I agree though, they are best eaten piping hot because that is when they are crisp and melt in the mouth yum!

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

I have madeย Vegan Peri Peri Potato Wedges | Baked Potato Wedges completely vegan. They are light and not at all oily or greasy. Although the fried wedges taste so good and crispy too, but I personally like the baked version for they are light, easy to do and so much less greasier.

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

The biggest plus about making your potato wedges is that you can customize the flavor to your liking. I make a variety of wedges but theseย Vegan Peri Peri Potato Wedges | Baked Potato Wedgesย are my favorite. My hubby and me, we are total potato lovers and keep innovating ways to make them more delicious!!

You too can experiment with your favorite flavors and bake these or simply fry* them, as you like. I will share the recipe for both versions.

Let us begin.

Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges.

Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges.

Once they have dipped for over 30 minutes, drain the water .

Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt.

Once the water comes to a rolling boil, add the drained wedges.

Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break.

Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel.

In the meanwhile, preheat the oven @220’c for 10 minutes.

In a large baking sheet/ tray, spread the par-boiled wedges.

Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss.

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Now, bake them for 35-40 minutes @220’c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly.

After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes.

Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!

Vegan Peri Peri Potato Wedges | Baked Potato Wedges
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Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Crispy, super delicous and easy to make, these are hands down The Best Vegan Peri Peri Potato Wedges | Baked Potato Wedges you will ever try. 

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

  • 04 nos. large potatoes
  • 4-5 cups water for boiling
  • salt to taste plus extra 1/4 tsp. added while boiling
  • black pepper powder to taste
  • 3 tbsp olive oil or refined oil/ vegan butter
  • 1 tsp peri peri spice mix
  • sea salt as topping optional
  • chopped parsley as garnish optional

Instructions

  1. Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges. 

  2. Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges. 

  3.  Once they have dipped for over 30 minutes, drain the water .

  4. Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt. 

  5. Once the water comes to a rolling boil, add the drained wedges.



  6. Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break. 

  7. Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel. 


  8. In the meanwhile, preheat the oven @220'c for 10 minutes. 

  9. In a large baking sheet/ tray, spread the par-boiled wedges. 

  10. Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss. 

  11. Now, bake them for 35-40 minutes @220'c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly. 


  12.  After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes. 

  13. Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!

  14. Optional topping and garnish as mentioned in the ingredient list above. 

Recipe Notes

Baking time may vary as every oven is a tad bit different so please adjust factor that too.ย 

Do not over boil the wedges, they will fall apart. ย 

*To make a fried version - after par- boiling, first deep fry the wedges until golden and crisp. Then season with the spices and salt. Serve piping hot.ย 

Love,
Shreya

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Vegan Peri Peri Potato Wedges | Baked Potato Wedges

 

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 ๐Ÿ˜๐Ÿ˜ย 

Specially when I baked them in about 30 mins from start to finish! Cool, isn’t it?! ๐Ÿ˜€ 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! โ˜บ๏ธ I just twisted it a bit with my love for the coffee / mocha flavour in my bakes. ๐Ÿ’ž don’t believe how much I love mocha?! Try my Nutella Filled Mocha Cupcakes!ย ๐Ÿฆ

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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!๐Ÿ˜›๐Ÿ˜›๐Ÿ˜›), and obviously wanted to do something that was quick and yummmmyyyyy ๐Ÿ‘ and this recipe fits the bill in every way! ๐Ÿ’ƒ

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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 ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ˜œ now let’s get on with the recipe… It’s an easy one…

๏ธ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 Nescafรฉ)

2 tbsp sugar (optional, to add some crunch )

coarse sea salt for sprinkling

Method:

Pre-heat the oven @ 180’C. No need to grease theย 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! โ˜บ๏ธโ˜บ๏ธ 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,

Shreya๐Ÿ’–๐Ÿ’–๐Ÿ’–

Nutty Rice Croquettes

I love fried food…and this season is the perfect excuse to indulge in it!! ๐Ÿ˜›๐Ÿ˜›
Last week I had shared the recipe for my Lehsuni Pakode aur Teekhi Lal Chutneyย and Maska Mathrisย here….they were a deep fried heaven! Made two big batches of the Pakode within half an hour on hubby’s request ๐Ÿ’“ 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 ๐Ÿ˜Š

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! ๐Ÿ˜

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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 ๐Ÿ‘Œ๐Ÿ‘Œ lets get started with the recipe… โ˜บ๏ธ

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. ๐Ÿ˜‰

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Love,

Shreya ๐Ÿ’“

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!!ย 

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 ๐Ÿ™‚ 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 theseย 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 ๐Ÿ˜‰ which are eggless if you must know. Totally drool worthy! But if you try theseย 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 ๐Ÿ™‚ 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!

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