Category: Breakfast

Oats Cheela | Savory Oats Crepes

No, I am not fond of Cheela. Period. Never have been and never will be! But my darling hubby is, more than fond I must say. He particularly enjoys it in the rainy weather with a cup of strong ginger tea 😘 And I indulge him! 

Hence, this morning….knowing the climate was perfect for these Cheelas or savory crepes…he asked me if I was going to make some…obviously I would I said! & I did. With my little, sneaky twist of healthy quotient in place and lots of spice too! Just the way he likes it.🤗

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I know everyone makes Cheelas and there is nothing special about them…but everyone makes these slightly differently and here’s how my Mom makes it…& I just add some oats to make it a bit healthier 😉 Let’s see how….

Yield: 5-6 cheelas/ crepes

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

Ingredients:

1 cup besan/ gram flour

2 tbsp oats

salt to taste

water as needed

1 tbsp ginger-garlic paste

1/2 tsp chopped green chilli

1/4 cup chopped onions

2 tbsp chopped coriander leaves

a pinch of asafoetida (hing)

1/2 tsp red chilli pwd

1/2 tsp turmeric pwd

Oil as needed to cook the crepes

Method:

Firstly, in a dry non-stick pan, roast the oats for 1-2 mins. Let them not change the colour. We just need to crisp them up a bit. Turn off the flame. Let them cool down for a min. Then blend the roasted oats to a fine powder in a blender without using any water.

In a mixing bowl add all the ingredients except water & oil. Add little water at a time to a smooth & lump free batter. It should as thick as a dosa batter.

Oats besan Cheela recipe Savory oats pancake Savory crepes PolkaPuffs recipes

Heat the pan, spread the batter in a uniformed way. Drizzle some oil aournd it and cook on low flame for 2-3 mins on the first side. Then flip it over and cook other side for 1-2 mins. Add more oil if necessary. But do not cook on high flame, else they will remain undercooked within and will burn on the outside.

imageimage

Once cooked, serve hot with some ketchup or green coriander chutney.

Oats besan Cheela recipe Savory oats pancake Savory crepes PolkaPuffs recipes

My hubby loves these…and I am happy as they are healthy and super filling!

Love,

Shreya💖

Rassedaar Aloo Tamatar | Indian Potato & Tomato Curry

Considering how much I love Potatoes, I have a very few recipes about them on the blog! Dubkimaar Aloo or Rassedaar Aloo Tamatar is very common in my home…specially for Sunday brunch with some crispy, flaky, layered Parathas😋 NomNom!!

 Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

Rassedaar Aloo Tamatar is very famous all over Uttar Praadesh, Bihar, West Bengal, Odissa, Madhya Pradesh and other neighbouring States, but is made differently everywhere you go. The taste changes from from one city to the next!

I am sharing my version of it which I’ve learnt from my Mom. No one makes Rassedaar Aloo Tamatar like she does, it’s irresistible, finger licking good!
The best part is that these are made without onions, garlic or any ginger even! Just some basic spices and you have yourself a yummy curry in a hurry! 😉
Pair it with some Masala Pooris or even Tehri, and you don’t need anything else!

Let’s see how….

Yield: serves 2

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

Ingredients:
2-3 nos. peeled, washed & cubed potatoes
1 nos. large washed & cubed tomato
2 tbsp mustard oil (you can use refined oil)
1 nos. slit green chilli
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp Garam masala
1/4 tsp amchoor powder (raw mango pwd)
Salt to taste
Water as needed
Coriander leaves to garnish

Method:
Heat oil in the wok. Once it’s hot, add the green chilli, cumin seeds & hing. Let these splatter for a minute. Then add the potatoes, turmeric pwd, cumin powder & red chilli powder. Stir well and sauté for 5 mins. Season with salt. Then, add some water and cover with a lids to cook for 10 mins or until the potatoes are done.

Open the lid, add the garam masala & tomatoes, mix well. Cover again to cook the tomatoes until they are mushy and form a curry. Adjust the consistency of the curry (rassa). Add amchoor powder and garnish with coriander leaves. Serve piping hot!

Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

That’s ‘comfort’ in a bowl.

Love,

Shreya❤️

Tortilla Pizza Cups

I am game for a pizza at any hour of the day! Sounds familiar….obviously! Most of us are…I can’t imagine someone who isn’t, literally. The gooey cheese oozing with every bite is just too tempting to deny. Calories.??😱😱 Well, give it a rest…indulge your tastebuds…and they don’t matter much when pizza can fit in a cup! 😉😉Portion control! 

Tortilla pizza cups by PolkaPuffs

Remember my Pizza Pinwheels…they were super hit! I mean…I have made them so often. They make for a great finger food just like the Bread Pizza I’d shared.

Tortilla pizza cups by PolkaPuffs

Coming to these Cups, well they are made using readymade Tortillas (someday, I will share how to make Tortillas at home😀) and can be put together in a jiffy. One can add veg or non-veg filling or just keep it simple with some cheese & pizza sauce (kid friendly). In fact, involve your kids…they’ll be so excited.

I will let you in on a quick tip here, these are perfect for portion control as I have said above too and if you do not have Tortillas then simply use Parathas and follow my recipe! They will taste just as good!

2 numbers tortilla sheets
1/2 cup grated mozzarella cheese
1/2 cup chopped bell pepper (red, yellow & green)
1/4 cup sweet corn
1/2 cup pizza sauce (I used homemade)
to taste Salt & Pepper
Oil to grease the muffin pan

Preheat the oven @180’c. Grease the muffin pan. Set that aside
Cut circles from the tortilla sheets using a round cookie cutter or any object with a sharp edge. You will get 4 rounds from 1 sheet.
Place the cut rounds in the muffin tray and apply the pizza sauce.

Tortilla pizza cups by PolkaPuffs Tortilla pizza cups by PolkaPuffs
Add the veggies and cheese next, season with salt & pepper.
Bake them @180’c for 7-8 mins or until the cheese melts and the tortilla cups turn a bit crisp from the edges.
Serve them hot with some ketchup.
Don’t they look so tempting!?
Tortilla pizza cups by PolkaPuffs

Love,
Shreya❤️

Idea taken from Pinterest.

Homemade Sandwich Bread | Basic White Bread

How many mornings have you had just a slice of toast with a cup of tea/ coffee…or juice and left for work or an early class?! Many, right?  Almost everyone loves their toast..some with butter…some with honey…or plain…me? I like it with my Homemade No Pectin Strawberry Jam 😬 

All these plus an warm, sweet & fresh loaf of bread makes for a beautiful weekend brunch. The aroma of a freshly baked bread can make you so, so hungry!! Yes…this loaf was baked by me for Sunday brunch…and was devoured by my hubby & me in about 15 mins! He, with some honey and me…jam!

Basic white bread recipe How to make a sandwich bread Polkapuffs recipe

Perfectly moist and light loaf of bread was a dream for me when I started baking breads about more than a year ago..but I kept trying and it’s been a little over six months that I make good breads..though not wholewheat…not yet. I am yet to try those.

Basic white bread recipe How to make a sandwich bread Polkapuffs recipe

The recipe that I use for this bread is the same as the one I use to make pizza base. It’s pretty easy, but do follow there simple steps to ensure a good loaf. They are all tried and tested by me.

Always fluff the flour and add spoonfuls of it into the measuring cup then level it off with a knife. As simple as that. Measurement is crucial.

Do not try to press down the flour into the cup to add more flour OR Never dip the measuring cup into the bag of flour. Doing these, will always leave you with a lot more flour than necessary and you will positively end up with a very dry and heavy loaf

I have used instant active yeast, never tried baking with fresh yeast. Check the box for the expiry date thoroughly before starting the recipe, make sure you don’t use the yeast if it’s less than two months away from the expiry date.

If your yeast doesn’t bloom or activate, discard and start again.

The water used for activating the yeast must be tepid. That is when you can comfortably hold your finger in the water but it must not be on the cooler side.

Do not try to make this “healthy” by skimping on the fat/ oil/ butter content. Follow the recipe and you will have a moist loaf.

Let’s get baking..

Yield: a small loaf/ 6-7 slices of bread

Equipment: 1 large mixing bowl, a small bowl, measuring cups/ spoons, baking tin, cooling rack.

Ingredients:

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)

4 Tbsp oil + extra for greasing

1 tsp salt

Method:

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.

Basic white bread recipe How to make a sandwich bread Polkapuffs recipe

Gently, punch the air out of the dough. Next, grease the baking tin with oil. Set that aside.

Roll out the dough in an squarish shape and flatten it out a bit. Start rolling from one side like a Swiss roll. Pinch to close the ends. Keeping the pinched side down, place this roll into the greased tin. Make deep incisions using a serrated knife if you like. Cover loosely with a kitchen towel and place it in a warm place for 30 mins for second proving.

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This is how it should look after the second proving.

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Preheat the oven @180’c for 10 mins. Brush some oil over the top of the proved dough. Bake for about 20-25 mins @ 180’c using both, top & bottom heating elements. (Every oven works differently so pls set the temperature and the timing accordingly)

Once done, remove from the oven and cool on a cooling rack for about 15 mins before slicing the loaf as it needs to set well. That’s it, your bread is ready. Keeps well for a day or two wrapped in a parchment paper in a bread box or any container.

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Besides, waking up to a freshly baked bread can be therapeutic!😉

Love,

Shreya❤️

Idli Sambhar / Udupi Style Idli Sambhar

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

Idli Sambhar / Udupi Style Idli Sambhar

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

Idli Sambhar / Udupi Style Idli Sambhar

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

Idli Sambhar / Udupi Style Idli Sambhar

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

We will start with the Idli.

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

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

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

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

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

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

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

For the Sambhar

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

Idli Sambhar / Udupi Style Idli Sambhar

Prep Time: 20 hours

Cook Time: 15 minutes

Total Time: 50 minutes

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

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

Ingredients

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

Instructions

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

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

Love,

Shreya💖

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

Almond Shortbread Cookies

If you love Almonds, then these cookies will make you swoon! They are crunchy & yet very moist. The nuttiness from the toasted Almonds compliments the butteriness just right. 😍 

At first, when I baked these, I was positive that my hubby may not approve of them…and I will end up eating the entire batch…although it was small one. Later that evening, he takes one tentative bite off a cookie and I see him stalking past me with the entire box!! No complaints there! I was super pleased. I didn’t need to ask him how these cookies tasted…they were finished in 2 days😁🤓

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

I will be making these again…maybe around Christmas.

I have followed a very easy recipe that I had bookmarked sometime back. I have made a very small change here, the original recipe called for Amaretto, I replaced it with Vanilla extract as I didn’t have any Amaretto.

All you Nigella Lawson fans out there must already know what Amaretto is…(she uses it generously in her desserts) and for those of you who don’t….well it’s a sweet, almond flavoured liquor from Italy. Saronno to be precise! ☺️

Any ways, coming to the recipe…it’s as easy as it gets but I will share a few pointers on how to measure the flour for that perfect cookie.

Yield: 12-15 cookies

Equipment: a mixing bowl, electric whisk/ manual whisk, baking tray, baking paper, measuring cups/ spoons, cooling rack, rubber spatula, cling wrap.

Ingredients:

1/2 cup softened unsalted butter

1/2 cup castor sugar (adjust as per taste)

1 tsp vanilla extract/ Amaretto

a pinch of salt

1 cup flour (Maida/ APF)

1/4 cup toasted & sliced almonds

Method:

Pre heat the oven @170’C. See tips for baking/ heating oven here. Line the baking tray with baking paper and set aside.

In a mixing bowl, whisk sugar and butter until fluffy. The sugar must dissolve but do not over whisk as the butter may split.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Next, add the flour, salt, vanilla extract. Whisk again for a minute to mix the butter & the flour well. Then add the almond slivers and mix gently using a spatula.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Place the dough on the cling wrap. Gently shape the dough into a log. Wrap it in the cling well. Place it in the refrigerator for 40-45 mins.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Once the dough has chilled well for 45 mins, remove it from the refrigerator and let it sit out for a few mins. Then cut the log of dough into 1/4 inch slices.

Place them an inch apart on the prepped baking tray and bake @ 170’c for 12-15 mins or just until the edges turn slightly golden. Once baked, cool on the cooling rack for about 15-20 mins. They will crisp up.

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Then store them in an airtight container. They stay fresh for about 3-4 days.☺️

Almond cookies Almond shortbread cookies How to make eggless cookies Polkapuffs recipes

Tips on measuring the flour correctly: Never dip the measuring cup in the flour and remove a cupful of flour. You will end up with a lot more flour than required. Always fluff the flour well with a spoon. Then use the spoon to fill the measuring cup to the top and level it off using a knife. This way you will always have the exact amount of flour needed and the dough won’t turn too dry because of excess flour.

Enjoy!!

Love,

Shreya💞

Adapted from Julia’s Album

Banana Muffins|Banana Bread

Those bananas sitting in my fruit basket were turning darker every passing minute in this heat….and yes, I had wrapped the bunch head with cling wrap…but it won’t work with the soaring temperatures! Sigh!! 😔

Where do these overripe bananas end up usually..in the BIN. Yes…they do, don’t pretend otherwise. We’ve all done that….though we promise ever to do it again out of the guilt over wasted food, we still do! Else, banana milkshake happens…well that’s very common and usually better for kids…too many calories for my hubby & me😝

In the past too, I’ve shared a couple of recipes to finish off these overripe bananas. Being summers almost everywhere, you can try my 2 Ingredient Banana Ice Cream. It’s so yummy and gets done in a breeze…😛slllluurrppp! Or if you are willing to bake something vegan, try these awesome Butterscotch flavoured Banana Breakfast Bars which uses wholewheat flour.

So thought of making an Old Fashioned Banana Bread or Banana Muffin. The beast thing is one recipe takes care of both options!

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Look at that texture….perfectly moist, crumbly and absolutely melt in the mouth. That’s why I love a Banana Bread so much, it’s easy to make and easier to eat 😛 This too happens to be great for a grab-and-go breakfast.

Before we go on to the recipe, here are a few pointers to keep in mind when baking a Banana Bread/ Muffins- make sure that the bananas are really overripe. They must be literally falling apart if handled roughly. If they are even slightly firm, they won’t blend well with the batter and the resulting bread/ muffins will lack the actual flavour of bananas and could turn out very dry too. Make sure you don’t over mix the batter and do not let it sit for too long once it’s ready.

Most importantly, know your oven well. As every oven works slightly differently, you need to understand the temperature best suited to bake the bread/ muffin well. They may turn dry if over baked. They could easily remain uncooked from the centre and turn brown on the top and bottom if baked at a very high temperature. The recipe below will say the temperature that works best for my oven.

If you don’t have cupcake liners ready…it’s not an issue. As you see here, in the pictures, I didn’t have any liners too…ran out of the ones I usually use so I improvised…something I had seen on Pinterest. Just use parchment/ butter paper and cut out large squares, they need not be absolutely perfect. Line your muffin tray with these squares and spoon in the batter as usual. They look really rustic…and get the job done!

Oh, by the way… I made a ring cake along with a few muffins…why?! Don’t ask me that…I simply felt like it..🤗

Yield: one small ring cake and 8-9 medium sized muffins.

Equipment: a large mixing bowl, potato masher, a wired whisk, a cooling rack, cake mould (ring or round/ square), muffin tray, measuring cups/ spoons.

Ingredients:

3 nos. overripe bananas

1/4 cup unsalted butter

1/2 cup Demerara sugar (brown sugar)

3/4 cup castor sugar

1 tsp vanilla essence/ extract

1 pinch nutmeg pwd (optional)

1 nos egg

1/4 cup milk

1 tsp baking powder

2 cups APF (Maida)

if you like, you can add Choco chips/ blueberries/ raisins/ pecans/ walnuts, etc as per your preference.

Method:

Line your muffin tray with the liners. Grease and dust your cake mould if making a bread. Set them aside. Preheat the oven @180’c for 10 mins.

Mash bananas using the potato masher in a large bowl. Add the softened butter & milk to it. Whisk it well, add the egg, nutmeg pwd,  both the sugars & vanilla extract and whisk once again until the sugar is dissolved. Took me about 5-6 mins.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Next, add the baking powder & APF (you can sieve these once seperately before mixing with the batter). Fold them with the wet ingredients. But do not over mix.

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Fill the muffin tray with the batter and or the cake mould as shown below.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Bake the muffins at 170’c for approximately 20-22 mins. If baking a bread, then bake it at 170’c for approximately 30-35 mins or a skewer entered in the center of the bread comes out clean or with a few moist crumbs. If not, then bake for a further 5-7 mins @160’c. (Refer the pointers given above).

Once done, cool them on the cooling rack for 15-20 mins before you unmould the bread. This bread / these muffins keep well for 2-3 days in an airtight container.

Banana Bread bread Eggless banana bread recipe How to make banana bread Banana muffins recipe Breakfast muffins recipe Polkapuffs recipes

Happy Baking folks!!

Love,

Shreya💕

Adapted from All She Cooks.

Cheesy Corn & Paneer Toasties

It’s so hot…I literally want to run out of the kitchen each time I step in it🙄…and trust me, I do that. Who’s to stop me😝😝😝😝😜😛 

The only thing I want to spend time doing in the kitchen is making glasses after glasses of Aam Panna! It’s the one thing that I enjoy these days. I have just made the 3rd batch of it’s concentrate and the summers are just starting….😱😱😣 I honestly don’t know how many more times I will be making it! But the best part is that my hubby isn’t that fond of it so it’s basically just for me!!! He’s a Roohafza lover 😑😑😶

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But, for weekends I usually like making something that works well as a brunch. Why rush to have two meals on a lazy day when you can enjoy one delicious meal?! Obviously, since it’s the summers, I tend to keep it simple and quick. Bread Pizza works really well for an indulgent brunch too!

However, these Cheesy Corn & Paneer Toasties are even quicker, yummier and uses all those tiny bits of leftovers from your refrigerator! You can literally change the ingredients each time you make these and they will be so goooooooood! Beside, this baby hits the table in less than 30 mins…flat! My kinda cooking…or you can say baking😉

CHEESY CORN & paneer Toasties Cheesy toast Breakfast ideas Polkapuffs recipes

Let’s get going…

Yield: serves 2

Equipment: measuring cups/ spoons, baking tray, cooling rack, mixing bowl, parchment paper.

Ingredients:

6-7 nos. slices of bread or Pav

1/2 cup crumbled paneer (cottage cheese)

1/4 cup shredded mozzarella cheese + extra for the topping

1/4 cup sweet corn kernels

salt to taste

1 tsp mixed Italian herbs

1 tsp green chilli sauce

1 tsp red chillie flakes

Method:

Preheat the oven @180’c. Line a baking tray with parchment paper or aluminium sheet. Set that aside.

In a mixing bowl, add everything except that bread/ Pav & mix them well.

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Top the bread/ Pav with this mixture and add more cheese on the top. Place them in the prepared baking tray & bake for approximately 15-17 mins at 180’c or until the cheese melts & the bread/ Pav turns crisp.

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Once done, remove from the oven and cool on the cooling rack for 5 mins. Serve them with ketchup 😋

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This is irresistible…I for one, will be making these more often! Do try them out…I am  sure they will go really well with some cocktails too.

Love,

Shreya💖

Eggless Custard Powder Cake

This is one of the softest eggless cakes that I’ve made in a really long time. It tastes like custard and is very light! Absolutely melt in the mouth kind of a tea cake. 

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I had been looking for a eggless custard powder cake recipe since a long time and found this recipe a few weeks ago…I have made it twice until now and we have loved it! 😊

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I loved the sun kissed, gorgeous yellow colour and the perfect crumb! Pairs well with tea or a glass of milk 😬 You can also try my eggless Marble cake with happens to be a great tea-time cake too!

Let’s see the recipe now…

Yield: one 9″X 5″ loaf

Equipment: 2 large bowls, measuring cups/ spoons, baking paper, baking tin, manual whisk, a sieve, cooling rack.

Ingredients:

1+1/2 cup Maida (APF)

3/4 cup vanilla flavoured custard powder

1+1/4 cup superfine sugar

2+1/4 tsp baking powder

1 tsp vanilla extract/ essence

1 cup milk at room temp

2/3 cup vegetable oil

Method:

Line the baking tin with baking paper. Preheat the oven at 180’c.

In a large bowl, sift the Maida with baking powder twice. Then add the custard powder to it and mix well. Set it aside.

In another mixing bowl, whisk together the oil, milk, vanilla essence/ extract & sugar.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Next, add the wet ingredients to the dry and whisk them together until a lump free batter is ready. Pour the batter into the ready tin.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Bake @180’c for 35-40 mins or until a toothpick inserted in the centre of the cake comes out clean. Once it’s baked, cool the cake on a cooling rack for 30 mins before slicing it.

This cake keeps well for 2-3 days in an airtight container.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Hope you enjoy this soon!

Love,

Shreya💕

Adapted from Not out Of the Box.

Tandoori Aloo Ka Paratha

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

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

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

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

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

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

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

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

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

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

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

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

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

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

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

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

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

Do try these soon.

Love,

Shreya💓

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