Category: Continental

Custard & Rose Ripple Ice Cream

Yes! It’s another of my easy peasy…eggless…no-churn ice creams!! It needs minimum efforts and its safe to say that has maximum flavour! πŸ‘ŒπŸ˜πŸ˜Β 

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I have been using this recipe for sometime now. It’s really an all round winner…such amazing results every time! πŸ˜‰ Do give a shot to my 2 Ingredient Banana Ice Cream…..or something summery like The No Churn Orange Ice Cream! πŸ’“ ….or something indulgent like a Honey & Butterscotch Ice Cream 😬 sounds irresistible, isn’t it!? They are all prepped in less than 15-20 mins…no churning…no ice cream machine needed…and no eggs!! πŸ‘Œβ˜ΊοΈ just put them in the freezer and forget about it for 7-8 hours…..simply dig into its oh-so-creamy texture once it’s set! 😍

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So this time…I choose to combine two very different yet complimenting flavours! Custard because it’s one of my hubby’s favourite desserts & Rose…simply because I wanted it to look pretty and to taste exoticπŸ˜‹ …and trust me..it was a great combination! I was a bit worried that hubby may not like the flavours…but he loved it…and found it pretty too πŸ˜„…kept asking me how I did the Ripples… πŸ‘πŸ˜‡ anyways…lets get on with the recipe now..

️Yield: 3-4 servings of 2 medium sized scoops

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight/ aluminium container to set the ice cream, a large mixing bowl, a sharp knife for creating the rippling effect.

Ingredients:

110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp custard pwd (I used pillsbury, vanilla flavour)

7-8 tbsp sugar (adjust as per taste)

2 drops of vanillaΒ essence

2-3 tbsp rose syrup (I used Roohafza)

Method:

Heat the pan over low heat, add the milk and custard powder, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It took me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream, vanilla essence & the sugar to the custard. Then whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture.

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Now, put the ice cream mixture in the airtight/ aluminium container, pour the rose syrup on the ice cream mixture & using the tip of a sharp knife make ripples as shown in the pictureΒ above. That’s it! Cover the container and put in the freezer to set it for overnight or at least 7-8 hours. Thaw the ice cream at room temperature for a few mins before scooping!!

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Wow! Look at the texture! Just like the store-bought ice creams…! Super easy, isn’t it?!πŸ‘πŸ˜„ if you like, you can add some nuts or sprinkles while serving it πŸ§πŸ¦πŸ‘ŒπŸ˜‹

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Just in case you wish to skip the ripples….simply add the rose syrup in the ice cream mixture and give it a mix….you will get the same taste and pale pink coloured ice creamπŸ˜‰

I hope you guys will try this soon…😬

Love,

ShreyaπŸ’–

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 😁 That sure does make life easier for yours truly!! 😜 

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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!

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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 😫😫 So I decided to add some peas & spices…to make croquettes! Easy-peasy, crunchy Vegetable Croquettes πŸ˜‰ 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.Β 

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 ☺️

**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.

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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…πŸ˜€πŸ˜€ No one can really know the difference. A must try for all πŸ‘Œ

Love,

ShreyaπŸ’—

Rose & Mango Popsicles

As a child, I think among everything everything icy, Popsicles were my favourite…I could eat too many at a go! Come summer and I would go on a Popsicle Eating Marathon…orange, lemon, mango …raspberry!! Oh, the list is endless πŸ˜€ And yes, I have a serious liking for ice! Just ice…flavoured ice! That’s what Popsicles are if made using water/ juice as the base! That’s exactly how I like them…not the yogurt based ones.Β 

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I remember making Popsicles even as a kid..using those age-old ‘kulfi’ moulds. I would simply freeze some lemonade or even some rose milkπŸ˜‹ & they did taste good! My mom was my partner in crime back then…and even today, the two Β us enjoy our Popsicles like little kids! Maybe it’s something that I have gotten from her…my love for ice!❀️

She was visiting me recently for a few days…and we got talking about Popsicles! She was laughing remembering about all those times when I’d sneak into the freezer for a Popsicle or two and not share any with her while she’d be napping during those hot summer afternoons πŸ˜‰ I said to her, ‘I do owe you one too many Popsicles! I will make some for you then!’

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I decided to incorporate her favourite fruit for these Popsicles. Mangoes πŸ‹πŸ‹πŸ‹ & paired it along with something exotic…Rose 🌹although you can try my Spiced Mango Popsicles too! She liked the sound of the flavours…thought they’d work well. Trust me your kids will love these…no added colours or flavours…absolutely healthy! So here’s what needs doing…

️Yield: 6 Popsicles

Equipment: 1 glass, a mixing spoon, measuring cups/ spoons, ice-cream sticks.

Ingredients:

1 cup mango pulp (I had homemade frozen mango pulp with me, you can use store bought mango purΓ©e or some other fruit purΓ©e too, like strawberry/ blueberries/ kiwi/ melons..etc)

1+1/2 cup coconut water (approximately depending on the size of the Popsicle mould)

2-3 tsp rose syrup (I used Roohafza, add more to make it bright pink if you like. I used it just to flavour, not add colour)

Method:

Mix Roohafza with coconut water in a glass. Now fill 1/3 of each popsicle mould with this mix. Freeze the moulds for 2 hours. The first layer will set by then. Now fill the next 1/3 of each popsicle mould with mango pulp. Freeze the moulds for 45 mins, remove & insert the ice cream sticks or popsicle sticks in the centre of each mould. Again freeze for 2 hours. Finally, remove from the freezer & fill the last 1/3 of the mould with the same coconut-Roohafza mixture & freeze for 2 hours. That’s it! To release the Popsicles from their moulds, dip them in some water for 2-3 mins & carefully pull them out using the ice cream sticks 😁😁 Enjoy your Popsicles before they melt!!😜

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The combined flavour of rosy coconut water & mango is just too summery! We loved them..!! Even my hubby who isn’t too fond of them, had an entire Popsicle & said he liked the flavours! Yippie! 😚 So, do try them..!

Love,

ShreyaπŸ’“

Rustic Pizza Pinwheels

Everyone loves Pizzas! It’s true…I haven’t ever come across anyone who doesn’t πŸ˜‰ 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 😊

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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 😬 ….something that I had been putting off for almost an year!

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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!

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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!! πŸ˜€ 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 optionsπŸ‘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 πŸ˜„ Let’s get started with the recipe….

️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.

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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.

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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! πŸ˜‡

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

Love,

Shreya πŸ’—

Honey & Butterscotch Ice Cream (Eggless)

I love making ice creams at home! It’s such a lot of fun!! The texture amazes me every time when I scoop out some ice cream!! πŸ˜πŸ‘Œ Creamy and so smooth…it’s a delight!Β 

Have a a look at my quick & easy recipes for No Churn Orange Ice Cream & an absolutely winning 2 Ingredient Banana Ice Cream 😍

This ice cream just happened because my hubby simply loves honey with anything & everything, so while chomping on some store bought vanilla ice cream…he says “can you make an ice cream with honey?!” πŸ˜‹ I was amazed! I was like….absolutely! I can…it sounds delicious. I will definitely do that…in combination with Butterscotch! Hence, my Honey & Butterscotch Ice Cream πŸ‘Œβ˜ΊοΈ andΒ it obviously has to be eggless!

In the past, when I was experimenting with homemade ice creams, I had some help from here….you guys can have a look too. My recipe is adapted from it with some changes to suit our palate. You can say it’s pretty simplified…no fussing over it..no churning at all!Β Just look at the texture…just like the ones you buy at your favourite ice cream parlour!

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I always use basic ingredients for making ice creams…so it’s really a matter of 20-25 mins of prepping & just let the freezer do its job πŸ‘ŒπŸ˜‰ it goes like this…

Yield: serves 4-5 persons

Equipment: a non stick pan, a whisk/ electric whisk, measuring cups/ spoons, a ladle, an airtight container to set the ice cream, a large mixing bowl.

Ingredients:

110 ml milk (I have used Amul 3% milk, you can use skimmed milk or full fat milk)

200 ml chilled cream (I have used Amul fresh cream, NOT whipping cream)

1tbsp + 1 tsp cornflour (cornstarch)

7 tbsp honey

2 drops of butterscotch essence (can be replaced with vanilla essence)

4 tbsp crushed butterscotch chips (I have used store bought butterscotch chips. These can be replaced with chocolate chips/ nuts)

Method:

Heat the pan over low heat, add the milk and cornflour, keep whisking as it cooks on low heat and make a smooth and thick custard (the custard should coat the back of a spoon). It too me about 5 mins to make the custard. Cool this custard in the refrigerator. Once cooled in about 10 mins, pour the custard in the mixing bowl, add chilled cream & the honey to the custard and whisk well for 7-10mins to mix everything well (I used an electric whisk hence took just 4-5 mins to mix these well). We do not need stiff peaks, just whisk to add some air into the mixture. Next add the crushed butterscotch chips & butterscotch essence. Whisk again for a min only. Immediately pour the ice cream in the airtight container and freeze for 8-10 hours. That’s it! Thaw the ice cream at room temperature for a few mins before scooping, I added some butterscotch chips while serving ☺️ You can pour some honey too!! Delicious !🍨🍦

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Making an ice cream doesn’t get easier than this! My hubby went all ga-ga over the flavours! Since it has no sugar, it’s healthy too πŸ˜‰

Love,

Shreya ❀️

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 πŸ˜› but I needed to stop eating fried stuff for a bit …had too much recently!Β 

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,Β “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 πŸ˜‡ 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 πŸ˜‹

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 ChilisΒ 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 πŸ˜‰

Love,

Shreya πŸ’–

Nutties Brownies (eggless)

Yes! Nutties… Cadbury’s Nutties ..the one in a bright red package…having these small chocolaty balls with a nutty filling to die for!! I don’t know how many of these little beauties I have gorged on as a kid πŸ‘ŒπŸ‘Œβ€οΈβ€οΈβ€οΈβ€οΈβ€οΈ..credit goes to my mommy dearest who always stashed some for me in her secret hiding spots πŸ˜‹πŸ˜‹Β 

image

To be honest… I haven’t had much of these in the past few years…couldn’t find them everywhere..,don’t really l know the reason as to why they weren’t available!! But last week..I was picking up grocery at the supermarket….and I nearly squealed in joy when I saw these kept in a rack near the check-out aisle!! I didn’t wait for a second to think and grabbed 7-8 packs…ya that many! πŸ˜‰πŸ˜€…Who knew when would I get these again?! Got them home and had an entire pack straight away by myself…and later shared a couple with my hubby…he likes them too!

image

Now…I thought what more could be done with them other than just stuffing my face?! 😝 maybe some desserts….brownies were the first to pop in my mind…and an hour later they were baking ☺️ ..they tasted so much more gooey…kind of morish… They were approved with two thumps up and a big smile! And obviously these brownies vanished in about 24 hours 😚 the recipe goes like this …..

Yield: 14-16 brownies

Equipment: a large mixing bowl, a whisk, a microwave safe bowl /borosil bowl, a saucepan, a knife, cooling rack, a 8″ X 8″ baking tin, measuring cups/ spoons, parchment paper /butter paper to line the baking tin.

Ingredients:

100 gms chopped cooking chocolate (I used Morde)

1/3 cup APF (Maida)

2 tsp baking powder

120 gms butter ( I used Amul)

1 cup + 2 tbsp castor sugar

1 tsp vanilla extract /essence

1/2 cup chopped walnut kernels

3/4 cup Cadbury’s Nutties roughly crushed and dusted with some APF

Method:

Preheat the oven to 180’C. Line the baking tin with the parchment paper. If you don’t have parchment paper, grease the tin with butter and dust it with some APF. Set aside.

In a mixing bowl, sift together APF and baking powder. Set this aside.

Melt the cooking chocolate and butter using a double boiler (heat a saucepan with some water and place a heat proof/ borosil bowl on the saucepan but the the bowl shouldn’t touch the water boiling in the saucepan. The chocolate and the butter will melt in about 7-8 mins approximately. Alternatively, you can melt the chocolate and butter in the microwave, pls set the timer according to the microwave voltage and melt them).

Let this melted chocolate and butter mixture to cool for 3-4 mins, beat in the sugar and vanilla extract/ essence into it. Add the sifted flour and baking pwd. Also add the walnuts and the crushed and dusted Nutties. FOLD everything gently. Pls don’t whisk or over-mix the batter at this stage. Pour the batter into the prepared tin and bake for 25-30 mins @ 180’C. Remove from the oven once done and place the tin the cooling rack for 15-20 mins before cutting into squares and serving πŸ˜€

image

These keep well in an airtight container for 3-4 days. Enjoy them warm πŸ˜„

Love,

Shreya πŸ’ž

Adapted from Sanjeev Kapoor’s cookbook Simple Home Baking

Peri-Peri Spiced Cheesy Potato Skins

I love everything cheesy….does that sound cheesy?! πŸ˜‰ but it’s true…I could add cheese to my ‘dal roti’ too…!!.and thinking back…I might have actually done that at some point in time! Mom would know better πŸ˜†πŸ˜†

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And my hubby happens to be my opposite when it comes to cheese…he does like it but follows a diet and cheats rarely 😱😱 I mean really rarely! So whenever I make something loaded with cheese ..cream and butter..I end up eating most of it as he sticks to a bite or two…(no complains) …more for me! πŸ˜›πŸ˜›πŸ’ƒ

image

So coming to these beauties…I had been craving something cheesy for a couple of days..so I decided to make a cheesy dish….full of butter, cream and loads and loads of cheese…but was doubtful if hubby dearest would ‘cheat’ …so texted him..asking the same..and to my complete and utter surprise…he wrote ‘I am in the mood for something cheesy too! Avoid a pizza..something new maybe 😁’ I smiled to myself! I didn’t want pizza too. I already had something in my mind that I had been eyeing on Pinterest for a few weeks! But didn’t really follow any recipe…I never need one when it comes to CHEESE!!!

image

It took me all of 45 mins to get this on the table! Quick, delicious…every bite oozing with cheese, cream and melting butter! Not a dieters dream 😜

Lets get to the recipe.

️Yield: serves 2

Equipment: baking tray, aluminium foil sheet, a cooling rack, measuring cups / spoons, a bowl.

Ingredients:

2 nos large potatoes (par boiled, not peeled)

1/4 cup fresh cream ( I used Amul)

1 cup grated cheese (I used packaged shredded pizza cheese)

1/2 tbs garlic granules (use fresh garlic if granules are not available)

Sea Salt to taste (use regular salt, it tastes the same)

1 tbsp mixed Italian spice pwd

1 tbs peri-peri spice mix (store bought)

1/2 tbsp red chilli flakes

2 tsp bread crumbs

2 tsp butter

oil as needed

2-3 tbsp sour cream

Method:

Pre-heat the oven @ 200’C (turn on both the upper and lower rods for this). Line a baking tray with aluminium foil and grease it with some butter /oil.

Cut the 2 par-boiled potatoes in half very carefully keeping the skin intact, you will have 4 halves. Scoop out the potatoes but keep some flesh intact close to the skin for all 4 halves. Now, keep the scooped potatoes aside, and take a bowl, add the scooped potato flesh, cream, mix Italian spice pwd, peri-peri spice pwd, red chilli flakes, garlic granules, butter & salt to taste. Give it a good mix, it should be smooth and creamy. Now fill the potato skins with this mixture. Sprinkle some bread crumbs on top of each filled potato skin. Spread generous amount of grated cheese on top of the bread crumbs. Sprinkle some sea salt, red chilli flakes & mixed Italian spice pwd for extra flavour. Drizzle some oil over each filled and dressed potato skin. Keep them on the prepared baking tray a little apart from each other. Bake them for 20 mins in the top most rack of your oven so that the filled skins get a good colour! 😊

Once baked, keep them on the cooling rack for a few mins. Plate these, add a dollop of sour cream….sprinkle some red chilli flakes & Italian spice pwd! That’s it.. Enjoy these hot and gooey..melting right onto your plates!

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Since I was serving them for dinner. I paired them with some fresh green salad and a glass of chilled orange juice! A complete meal in just 45 mins!

Love,

Shreya ❀️❀️

Crunchy Veg Tacos πŸ’“

Let’s go Tex-Mex today! It’s simply delicious…fresh..and irresistible! 😁 Crunchy Tacos have to top my list when I’m at Taco Bell or Chiles. Vegetarian or Non – Vegetarian, they are all so good!Β 

I have made them at home a few times earlier..and they are a delight. Easy to do, fun to eat! I’m a happy soul. My hubby enjoys them too and says ‘they taste like the ones from Taco Bell’! That’s something!! 😘😘 I paired them with my Iced Green Tea Limeade and our tummies were full ☺️ Nom Nom!

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These are veg..made with some boiled red kidney beans / Rajma…a few spices. And we are sorted! Let’s get going with the recipe πŸ‘Œ

Yield: 12 Tacos

Equipment: a wok, measuring cups / spoons, a mixing spoon, a baking tray

Ingredients:

12 nos. ready to use Taco Shells

For the Bean filling:

1 1/2 cups boiled kidney bean / rajma (canned beans will work too)

2 nos tomatoes finely chopped

1 nos onion finely chopped

4 nos garlic flakes finely chopped

2 nos green chillies finely chopped

2 tbsp fresh coriander leaves chopped roughly

1 tsp taco seasoning / pasta spice mix will work too

2 tsp chilly flakes

2 tsp lemon juice

salt to taste

2 tbsp oil

For the Salsa:

1 nos onion roughly chopped

1 nos de seeded tomato cubed

1/2 tsp fresh coriander leaves chopped

For the Dressing:

1/2 cup sour cream (use hung curd if sour cream isn’t available)

1/2 grated cheddar cheese (processed Amul cheese can be used)

a few torn lettuce leaves

Method for the Bean filling:

Heat oil in the wok, add chopped garlic and green chillies. SautΓ© for 2 mins. Next, tip in the chopped onions and cook until they turn translucent. Once that’s done, add chopped coriander leaves & tomatoes. Season with salt, taco seasoning & chilly flakes. Cook until the oil separates from the mix. Then add the boiled / canned kidney beans. Stir everything well and cook for about 4-5 mins. Turn off the flame. Add lemon juice and the filling is done.

For the Taco Shells:

Spread the shells carefully on the baking tray without any grease and heat them for 3-4 min Β @130’c. Once done, let them sit in the warm oven until every last detail is prepped for serving them. We have heated the shells just to make them crunchy.

For the Salsa:

Mix the cubed tomatoes, chopped onions & coriander leaves and set aside.

Assembling the Tacos:

Take a crunchy taco shell, spoon in some of the bean filling carefully…do not break the shells while filling them. Next add some sour cream over the beans filling, sprinkle some salsa and some torn lettuce leaves. And end it with some grated cheddar cheese! That’s it! Serve these immediately before they go soggy and moist!

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Bring some excitement to your kitchen today….Go the Tex – Mex way πŸ˜‰

Love,

Shreya πŸ’•

Minty Pomegranate Mock Mojito

So…it’s getting hotter here in Mumbai for the last couple of days..and my lemony, minty, zingy pomegranate mock Mojitos are perfect to beat the heat! 🍸 🍹 They are super easy to make and total party pleasers!! πŸ˜‰

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I first made these last year coz I absolutely love Virgin Mojitos served at most cafes / lounges… Reason being am I teetotaller! And so is Mr. Polkapuffs ❀️ (match made in heaven, right) I wanted to make them at home in the summers and thought why not add some fresh fruit juice and make pretty and healthy. So squeezed some fresh pomegranate juice and got going…

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We don’t consume alcohol by choice and it works for us! Some people have hinted that’s it’s boring, well if drinking yummy, pretty, healthy stuff is boring…them God help me! I want to be boring all my life! 😝 😜 LOL!

Anyways, so made these again yesterday evening for the two of us..it looked nice so got clicking and planned to share it here today. It’s really simple …just mixing a few ingredients and you’re good to go.

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So here goes the recipe … ☺️

Yield: 2 servings (short glasses)

Equipments: a mortar pestle, a juicer (if using freshly squeezed pomegranate juice) a blender (to crush the ice)

Ingredients:

2 lemons wedged into 4 pcs each

1/2 cup fresh mint leaves

5 tbsp sugar syrup (same as the one used in Indian sweets)

200ml Sprite

1 cup crushed ice cubes

1/2 cup pomegranate juice (fresh or canned)

Method:

Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish). Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

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Choose the glasses you want to use for serving these babies… Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity). Add 2.5 tbsp of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx 100ml Sprite! Add the garnish and some more ice chips.. Served chilled! Β πŸΉπŸ‘Œ πŸ˜‹

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Hope you will enjoy these as much as me and my hubby did! 😬

Love,

ShreyaπŸ’“

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