Category: Continental

Peanut Butter & Oats No-Bake Cookies

Christmas to me means beutifully decorated trees…snow…red..green..white…golden! The colours that dominate and spell Christmas for me! & a chubby Santa of course!!ย ๐ŸŽ„๐ŸŽ„๐ŸŽ…๐ŸŽ๐ŸŽ‰๐ŸŽŠโ„๏ธโ›„๏ธ๐Ÿ˜Š๐ŸŒŸ

It’s the time to be..happy…joyful…and much more! Since I attended a Catholic School…I was always looking forward to Christmas…and all the fun it brought along with it! We’d sing carols and decorate the entire school premises and the tree! I miss those days…โ˜บ๏ธ

But since we don’t get to see snow where I live… I have made my peace with it! ๐Ÿ˜‰ but I wanted to set the mood going for Christmas…and wanted to make something sweet…but not necessarily ‘baked’! Hence, I zeroed in on these Peanut Butter & Oats No-Bake Cookies

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Its a very straightforward cookie to put together…slightly fudgy & chewy…oats give that lovely texture…and peanut butter makes it so morish๐Ÿ˜‹… but it’s not crunchy as it’s not baked! It can make a great gift for friends & family too๐Ÿ˜€ ๐ŸŽ or a Christmas project for your kids!

Yield: 12 medium cookies

Equipment: a saucepan, measuring cups/ spoons, a plate/ tray, a spatula.

Ingredients:

1 cup sugar

1/4 cup milk

1 tbsp butter (I used unsalted)

2 tbsp cocoa pwd

1 tsp vanilla extract/ essence

3/4 cup smooth peanut butter (I used Saffola)

1 +1/4 cup oats (I used Quaker)

Method:

In a saucepan, add milk, sugar, cocoa pwd & butter. Cook these together on medium flame until the sugar melts and ip the mixture comes to ย a boil. Let it boil for just 1 min. Turn off the flame, cool it for 2 mins. Then add the vanilla extract, peanut butter & oats. Mix everything well. Then take a steel plate/ tray, and take some mixture in your palms and give it any shape of your choice.

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Do this for the entire batch of mixture. Let the cookies sit in the refrigerator for 30 mins before serving.๐Ÿ˜‰๐Ÿ˜„๐Ÿ˜„ that’s it! Your yummy cookies are ready๐Ÿ‘

You can store it in the refrigerator for upto a week. And if it’s cold enough in your part of the world, you can just keep them at room temperature too!

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Let the festive spirit set in with these little bites of heaven!

Love,

Shreya๐Ÿ’—

Adapted from Family Food Fun.

Sugar Cookies/ Frosted Sugar Cookies/ Iced Sugar cookies/ Halloween Ideas/ Spider Infested Sugar Cookies for Halloween/ Easy Sugar Cookie Recipe with Frosting

I have always been fascinated by colourful, decorated Sugar Cookies! They are so cute and eye-catching…you’d almost never want to eat them! But then again, they are so delicious..that I can’t think of anyone who’d resist these cuties ๐Ÿ˜›๐Ÿ’•ย 

Look at these! I am so proud of myself! I finally pulled it off…and it was my very first attempt๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ‘

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It’s a cake walk for many…I know that, but it was a daunting task that I had set for myself. I was adamant that I had to do it before Halloween anyhow!! Although, I have made plain, no frost sugar cookies many times before following this same, exact recipe…I always kept putting off frosting to the next time! I was lazy and scared that I’d make a mess of the entire thing. Well, now that I have actually done it, I’d say…it’s pretty easy. Just a pair of steady hands and a whole lots of patience! ๐Ÿ˜‰๐Ÿ˜„

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Yes…I have some itsy, bitsy spiders who seem to have taken a liking for my cookies and are crawling all over it!! ๐Ÿ‡LoL! Nah…it’s just a bit of Halloween fever going on in my house with these cookies. I decorated them to look like spiders (Idea taken from Pinterest).

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These cookies aren’t too unhealthy…as I have used a mixture of wholewheat flour (atta) and all purpose flour (Maida). Besides, if you don’t liking too much of sugar in your food, skip the icing. These cookies taste yummy and buttery even without all the icing. And if you avoid artificial colours in your food, simply skip the colour and make plain white icing and then decorate it with some sprinkles, etc. They will still be as delicious as they could ever be!

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Let’s get started with the recipe… Please note that I made the cookies the previous day, cooled it overnight and then frosted them the next day so that the frosting sets well.

Yield: 21 small cookies/ 10 large cookies (depends on the size of the cookie cutter)

Equipment: a large mixing bowl, a wired whisk, a rolling board, a rolling pin, cookie cutters if making shapes, a flat spatula, baking tray, aluminium foil/parchment sheets, cling wrap, cooling rack, a few small bowls, extra spoons, measuring cups/ spoons, parchment paper to make the cones for icing.

Ingredients for Sugar Cookies:

1/4 cup wholewheat flour & APF each

1/4 cup + 1 tbsp icing sugar

1/4 tsp vanilla extract

2 +1/2 tbsp soft unsalted butter at room temperature

1/4 tsp baking pwd

4 tbsp milk at room temperature

Method:

In a mixing bowl, sieve together the flours, baking powder & icing sugar. Give them a stir. Now add the butter and the vanilla extract. Use your whisk to mix these ingredients, they will resemble a bread crumb like texture. Now, add milk one tbsp at a time, and use your hands to bring together the dough. Don’t over knead the dough. Also, please don’t be tempted to add more milk. I used just 4 tbsp and it was enough. Now wrap the dough in cling film and refrigerate for 30 mins.

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In the meantime, line the baking tray with aluminium sheet or parchment paper and keep it ready.

After 30 mins, take the dough out of the refrigerator. Dust some APF on the rolling board and the rolling pin too. Start rolling the dough gently to a thickness of 3 or 4 mm. Not more than this. Use any cookies cutters to give fancy shapes or just use a circular cap with a sharp edge of any bottle to cut round shapes. Use a flat spatula to carefully pick the cookies and place them on the lined baking tray. Do the same with the entire dough. Now, refrigerate these it cookies for 30 mins before baking to avoid speaking out and loosing the shapes.

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In the meantime, pre heat the oven to 180’c for 10 mins. (Please note that each oven works differently, so you will have to adjust the cooking time accordingly).

Now that the cookies are chilled for 30 mins, bake them for about 15 mins or until the edges just begin to turn golden. My oven took 15 mins to turn the edges golden & I used the smaller cookie cutter, depending on the size of the cookies and your oven, you will have to keep an eye on them to prevent them from turning too dark. You can see in the above picture that the bottom of the cookies too were evenly golden โ˜บ๏ธ That’s the perfect colour. When you snap this cookie into two, it will be crispy without many crumbs.

Next, let these cookies cool on a cooling rack for minimum 5-6 hours or overnight in a container Before you frost them. Don’t let them cool on the cooling rack for more than 2 hours else they will turn soggy due to the humidity and the frosting won’t set well. But do not refrigerate either.ย 

Ingredients for Icing/ Frosting:

1/4 cup icing sugar

1 + 1/2 tbsp cornflour

1 tsp lemon juice

2-3 tsp milk

a few drops of food colours of your choice (optional)

Method:

First, make cones for icing using parchment paper (sorry do not have pictures as I was doing this but alone and hubby wasn’t around to help with clicking). If you wish, u can use ziplock bags too for icing. Just cut the tip of the bag once you fill the frosting in it.

Keep the cookies ready on a plate.

In a bowl, add icing sugar, cornflour, lemon juice. Stir well. Now add in a little milk and mix well. Don’t add all the milk at one go. Make a smooth paste of a dropping consistency but it should NOT be runny. If you need to thicken the mixture, add some more icing sugar. To loosen the mixture, if needed, add a few drops of milk.

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If you want to skip the colours, then just fill the plain white icing in a cone/ bag, make a small cut at the tip of the piping cone/ bag. Carefully draw the outline of the cookies first and then fill the centre too or not. As you like. Decorate with some sprinkles or chocolate chips and chocolate vermicelli to make small spiders…or keep it plain.

If you wish to add colour, then divide the plain icing in equal parts depending on how many colours you want to incorporate and add a few drops of food colour. You can add 1 drop and make a lighter shade or add 2-3 drops and make it a darker shade like I have done. Now fill the icing in the piping cone/ bags, make a small cut at the tip of the cone/ bag. And follow the same way as I have explained above for plain icing. Go ahead and decorate them!

Let these frosted cookies set at room temperature for at least 1-2 hours before you grab them! ๐Ÿ˜‹๐Ÿ˜‹ they will dry and the frosting will become very thick and hard.

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Have them plain…have them frosted..decorate it or just keep it simple! It’s up to you. You can frost it in any pattern or design of your choice…I did a basic frosting but it’s bright and eye-catching!! ๐Ÿ’ƒ๐Ÿ’ƒ๐Ÿ’ƒ Hope you like these!

They keep well in a air tight container for about 3-4 days.Do not refrigerate, the frosting won’t melt.

Love,

Shreya ๐Ÿ’ž

Adapted from Sharmis Passions.

Wholewheat Chocolate Cake / Basic Eggless Chocolate Cake Recipe/ How To Make An Eggless Cake / Chocolate Sponge Cake Recipe

I had been wanting to post this for a very long time…yes it’s been sitting in files for almost a month now! I had made this to celebrate my hubby’s birthday ๐ŸŽŠ๐Ÿ’— ….who is fond of ‘eating healthy’! Hence an almost guilt free cake…Wholewheat Chocolate Cake with a Chocolate Frosting! ๐ŸŽ‚๐Ÿฐ Yay!ย 

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Wouldn’t up you like a slice…or two?!๐Ÿ˜œ This is a very moist and soft cake..hence I follow this recipe blindly for perfect results every time. Look at the frosting.. wow! I am still drooling. Actually I am very bad at piping the swirls and stuff on a cake…so this kind of frosting is best for people like me! ๐Ÿ˜‰

To be honest, I had wanted to shoot the entire cake and this slice…but this was all I could save for the blog. I don’t shoot at nights…and we cut the cake when it was ready in the evening…so I managed to keep this neat little slice safe and shot it later in the morning!! ๐Ÿ˜€

It’s an easy recipe, but I suggest you should always keep every ingredient at room temperature and on your work surface before you begin the prepping so that the air is intact in the cake batter. It makes a world’s difference to the final outcome.

Let’s get going with it…

Yield: One 6″ X 2.5″ round cake (you can use larger or a smaller baking tin, but adjust the baking time according to that) serves 2-3

Equipment: a manual whisk, a mixing bowl, a sieve, a small saucepan, measuring cups/ spoons, baking tin, cooling rack, a stirring spatula preferably of silicon, a plate.

Ingredients for the Cake:ย 

1 Cup wholewheat flour (atta)

3/4 cup + 3 tbsp pwd sugar

3 tbsp cocoa pwd

A pinch of salt

1/2 tsp baking soda

1 tbsp vinegar (use lime juice if you like)

1 tsp vanilla essence/ extract

1/4 cup oil or melted butter

1 cup water at room temperature

Method:

Grease the baking tin with some oil and dust it with a little bit of flour. Preheat the oven for 10 mins at 180’c.

(Note: Please work with your oven as per it’s functioning to set the temperature and cooking time, every oven works a bit differently)

Sieve together the dry ingredients in a bowl and set it aside. In another bowl, mix water + oil/ butter + vanilla extract + vinegar well. Everything must be incorporated nicely. Now add the sieved dry ingredients into the wet mixture slowly and keep whisking so that there are no lumps in the batter. Please note that this batter will thin, not too thick.

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Now, pour the batter in the prepared tin, and tap it once to release the excess air. Bake it for approximately 35-40 mins at 180’c using just the lower heating coil/ rods. To check if it’s cooked, insert a toothpick in the centre of the cake on the top, if it comes out clean, your cake is ready. If not, please bake it for few more mins. Remove the tin from the oven and let it cool for 10 mins before unmoulding it. Then let the cake cool completely for at least 30 mins on a cooling rack before frosting. You can avoid frosting & enjoy it just plain too if you like it so!

Ingredients for the Frosting:

3 tbsp unsalted butter at room temperature

2 tbsp milk

4 tbsp cocoa pwd

5 tbsp sugar (adjust as per taste)

Method:

Heat butter in a saucepan, once it’s melted, add the cocoa pwd, sugar and milk (you can add more milk if you want a thinner frosting). Stir everything constantly to avoid lumps and cook on low flame. Once it’s melted and is smooth, take it off the flame. Place the cake on a plate. Spread the warm frosting all over the cake, cover it from all sides.

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Keep the cake in fridge to set the icing for 1-2 hours but ensure you cover it with a large bowl that doesn’t touch the cake from any side.

If you like a little frosting in between the cake too, then, you can cut the cake in half horizontally and add some frosting in between the two halves before covering it completely with the frosting! You can also dust some cocoa pwd before serving …its looks pretty and tastes extra chocolaty! ๐Ÿ‘Œ๐Ÿ˜ฌ

Enjoy your cake! ๐Ÿ˜„

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Love,

Shreya๐Ÿ’—

Adapted recipe and styling from Veg Recipes Of Indiaย 

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.

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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

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

Love,

Shreyaโค๏ธ

Adapted from The Times Of India.

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! ๐Ÿ‘Œ๐Ÿ˜๐Ÿ˜ย 

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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! ๐Ÿ˜‰ Do give a shot to my 2 Ingredient Banana Ice Cream…..or something summery like The No Churn Orange Ice Cream! ๐Ÿ’“ ….or something indulgent like a Honey & Butterscotch Ice Cream ๐Ÿ˜ฌ 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!! ๐Ÿ‘Œโ˜บ๏ธ 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! ๐Ÿ˜

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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 exotic๐Ÿ˜‹ …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 ๐Ÿ˜„…kept asking me how I did the Ripples… ๐Ÿ‘๐Ÿ˜‡ anyways…lets get on with the recipe now..

๏ธ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 vanillaย 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 pictureย above. Thatโ€™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?!๐Ÿ‘๐Ÿ˜„ if you like, you can add some nuts or sprinkles while serving it ๐Ÿง๐Ÿฆ๐Ÿ‘Œ๐Ÿ˜‹

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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 cream๐Ÿ˜‰

I hope you guys will try this soon…๐Ÿ˜ฌ

Love,

Shreya๐Ÿ’–

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 

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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 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.

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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…๐Ÿ˜€๐Ÿ˜€ No one can really know the difference. A must try for all ๐Ÿ‘Œ

Love,

Shreya๐Ÿ’—

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 ๐Ÿ˜€ 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.ย 

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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 milk๐Ÿ˜‹ & they did taste good! My mom was my partner in crime back then…and even today, the two ย us enjoy our Popsicles like little kids! Maybe it’s something that I have gotten from her…my love for ice!โค๏ธ

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 ๐Ÿ˜‰ 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 ๐Ÿ‹๐Ÿ‹๐Ÿ‹ & paired it along with something exotic…Rose ๐ŸŒนalthough 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…

๏ธ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 purรฉe or some other fruit purรฉe 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 ๐Ÿ˜๐Ÿ˜ Enjoy your Popsicles before they melt!!๐Ÿ˜œ

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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! ๐Ÿ˜š So, do try them..!

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!

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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!! 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.

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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! ๐Ÿ˜‡

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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’—

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!! ๐Ÿ˜๐Ÿ‘Œ Creamy and so smooth…it’s a delight!ย 

Have a a look at my quick & easy recipes for No Churn Orange Ice Creamย & an absolutely winning 2 Ingredient Banana Ice Creamย ๐Ÿ˜

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?!” ๐Ÿ˜‹ 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 ๐Ÿ‘Œโ˜บ๏ธ andย 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!ย 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 ๐Ÿ‘Œ๐Ÿ˜‰ 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 โ˜บ๏ธ You can pour some honey too!! Delicious !๐Ÿจ๐Ÿฆ

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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 ๐Ÿ˜‰

Love,

Shreya โค๏ธ

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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