Category: Eggless Baking

Eggless Wholewheat Cardamom Cookies | Elaichi Biscuits

Chai and biscuits…have become chai and cookies. The English biscuits have been taken over by chunky cookies all the way from the West! I am not complaining…I never have tea…so the cookies over biscuits dilemma has never haunted me🤗

But my hubby loves his tea…it’s no secret. Although he is not a biscuit or cookie loving kind of a guy…he does like them once in a blue moon…and on that lucky day, he can clean out the tin! 😂

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Store bought cookies are not his kind…he finds them too sweet and the Maida (all purpose flour) makes it way too heavy. I agree…these are precisely the reasons why even I don’t like indulging in them too often. Also, these cookies or biscuits are often made with Dalda (vegetable fat) which isn’t the healthiest choice. Though they are very crisp but definitely not our choice.

So these atta biscuits (wholewheat cookies) were one of the earliest things I learnt to bake for my hubby back when I got my oven! There were few hits and many more misses 😂😂😂😂 I had burned bases to rock solid cookies which wouldn’t come off from the tray…though they were lined with parchment paper! Sometimes, they’d spread so much and turn into a congealed mass…LOL! 😜

But you learn..make your own mistakes and then understand where you went wrong. I referred to so many recipes all over the place just to make a good wholewheat cookie. Finally, almost over a year ago I was able to stick to a recipe where I was happy with each aspect of the result…. It was crisp, perfectly cooked and did not spread much. Just the way I wanted.

It took me almost over an year to bring them to my blog for you as I always bake these at night and clicking pictures isn’t possible then or even if I bake them during weekends, my hubby starts eating them warm off the baking tray! There’s hardly any left for me…forget clicking them 😁

I am going to share a few tips here that I learnt in the process of learning to bake these atta cookies ..

* the very first trial with making these atta cookies was inspired by a recipe I saw in some magazine at my Mom’s place. It had used butter obviously, but I used oil to make it healthy. The result was a congealed mass on the tray even after baking for 25 mins. It simply spread.

* next, after a few hits and misses, I tried them using ghee (clarified butter). They tasted decent but felt a little heavy for our palates. They were crisp but became soggy on the second day. They too spread but not too much. Not satisfactory.

* finally I thought of trying with unsalted cooking butter as per the original recipe but I changed the proportions as per my choice and used just the basic ingredients. By this time I’d already baked the exact same thing over 7-8 times. So I was able to judge the texture and the quantity on sight. Also, extensive research online made me understand the value of refrigerating the cookie/ biscuit dough. It helps. Big time! Using butter does make it crisper and the end result is what you see in the pictures here. The cookies/ biscuits do spread. It will. But it is minimal and gives you perfect looking cookies. These cookies stay fresh and crisp for upto 3 days in an airtight box. (My experience, it never lasts longer than that as I always make a small batch)

Hope you have gone through the tips above before we begin the actual recipe.

Yield: 12-14 small cookies

Equipment: (no fancy equipment is ever used for this, remember I was learning to bake with basic things at home) a wired whisk, a large mixing bowl, a small bowl, baking tray, parchment paper/ baking paper, a cooling rack, measuring cups/ spoons, as small pan, a weighing scale if you have one would be excellent.

Ingredients:

1 cup wholewheat atta (ashirwaad select atta)

75 gms unsalted butter (approximately 3/4th quantity of a 100gm. I used a weighing scale here)

6 tbsp powdered sugar (add more or less as per taste)

1/2 tsp cardamom pwd (Elaichi pwd)

1 small pinch baking soda

Method:

How to measure the atta – fill the cup with spoonfuls of atta. Do not dip the cup into the container with the atta. That way you will always end up with extra atta and the ratio will be wrong.

Seive the atta along with the baking soda once. Set it aside.

Take butter in the pan. Let it melt on very low flame. Once it’s melted, let it cool for 2 mins. Take the butter in a small bowl, then add the powdered sugar and cardamom pwd in the butter. Whisk well to make a smooth mixture.

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookiesHow to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookiesHow to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Now add this mixture to the sieved atta and baking pwd. Mix it gently and bring it together. This is not like Roti dough so it with crumbly. Let the dough rest for 5-7 mins to absorb the butter. Then gently shape the cookies (takes me 20 mins for just 12 cookies each time). Make sure the shape of cookies is evenly sized and smooth all over. (See the pic above). Place them apart on parchment lined baking tray.

I can make 12 cookies with this quantity, you may have 10 or 14 as well, depending on the size. Once you have shaped the dough, keep them in the refrigerator for 15 mins.

Preheat the oven at 150’c for 10 mins. (Every oven is different so work according to that for setting the temperature and duration for baking).

Take the baking tray out from the refrigerator and place it in the middle of the oven to bake at 150’c for 20-22 mins. They will turn golden on the top and slightly brown at the bottom. Do not bake at high temperatures else the cookies with burn at the base. Once the cookies are baked, keep the baking tray out of the oven for 10 mins on a cooling rack.

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Then transfer the cookies to the cooling rack for cooling them completely. They are soft at first then turn crisp as they cool.

Once completely cooled, store them in airtight box.

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Occasionally, I do like a cup of lemon tea with these cookies! Also, try sugar cookies by me.

Love,

Shreya💝

Slightly adapted.

Homemade Pav | Pav Buns | Dinner Rolls

Pav Bhaji on my mind….like for the last entire week I am unable to think beyond it. Every veggie that I glance at reminds me that it could go into my Bombay Pav Bhaji 😂😂 no, I am very serious! I so didn’t want to order any…because those are just not my kind of Bhaji…hence tonight is going to be it:) {happy dance}

Anyways…so I planned to make some Pav ahead of making the Bhaji. It’s beyond easy if you ask me…one bowl magic I call it😊

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

Once you learn to handle the yeast well, making a bread or Pav bread isn’t difficult at all. For me, it’s always been more of the technical part that I concentrate on rather than the recipe itself. The ratios are no doubt very important, I can’t stress enough on that here. One needs to measure them out correctly else things could go horribly wrong! So pay attention to every detail when making a Pav or Bread dough.

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

Let’s learn how..

Yield: 6 Pav (depends on the size of the Pav)

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

Ingredients:

2+1/2 cups Maida (all purpose flour) + extra Maida (APF) to dust the dough while kneading (I used appropriately 1/2 cup)

5 tbsp oil + extra to grease the tin & to brush on top of the Pav

salt to taste

1/2 cup lukewarm water (comfortable enough to dip your finger)

3 tsp yeast (I used active dry yeast)

2+1/2 tsp sugar

Method:

Take 1/2 cup of lukewarm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 to let the yeast bloom. (Note that if the water is too hot, the yeast won’t bloom. So be careful with the water. If the yeast doesn’t bloom, start again)

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipeHow to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipeHow to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

See the first picture above, the yeast has bloomed really well. It almost overflowed on the kitchen top.

Next, see the second picture above. For making the dough add the flour in the bowl, season with salt. Add the oil and slowly add the yeast mixture. Do not add all the mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough like we do for rotis. This dough will be sticky so you can add some more flour and knead it well. The longer you knead it, the smoother and softer it will be.

If you feel the dough has become too dry while kneading, add the yeast mixture and continue kneading. I used the entire yeast mixture but did not require any more water. Once the dough has become smooth, grease it with oil and place it the bowl for it’s first rise/ prove. I gave it approximately 30 mins or so.

See the third picture above, the dough almost tripled.

Then I pushed down the dough and released the air within. I then greased my hands and divided the dough into 6 parts. I greased the baking tin and placed the divided dough in it. Brushed each portion with oil. Then I left it for the second rise/ prove for 20 mins.

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

Preheat the oven at 200’c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200’c using both the upper and the lower heating coil/ rods/ elements. (Please note every oven works differently hence adjust the temperature and duration according to that). I let them sit in the oven with the upper rods turned on for an extra 5-7 mins to get a lovely brown crust.

This is what they looked like as they came out of the oven! Brush them with some melted butter if you like.

They turned pillowy soft with a firm crust and absolutely melt in the mouth kinda good….yum!

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

I have made Pizza Rolls, sandwich breads, focaccia bread & Wholewheat Pizza Base too for the blog, do check them out.

Love,

Shreya💝

Baked Spring Rolls |How to make Baked Spring Rolls

Spring Rolls happen to be my favourite starters when ordering Chinese! But off late I’ve been steering clear of anything either fried or too oily in any way! The fried rolls have a way of making you feel so bloated in just a couple of bites….you can’t even have an entire roll. 

Hence, we bake! Takes barely 2 tablespoons of oil and we are sorted 😊

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Infact, the baked ones are far more crispier than the fried ones and there is no compromising on the taste too. A healthy option if you’re looking for snacking ideas with less calories😁 You can serve these with my homemade Schezwan Sauce. 

You can always prep the rolls and keep them frozen and then bake them as and when required (frozen rolls can be stored for a week approximately and need to be thawed for 45 mins before baking or frying). Coming to the fillings, you can go for any option…vegetarian or non-vegetarian…even just some greens like spinach or some bokchoy. The options are endless. What I am sharing here is a technique for eating healthier without much efforts 😊 The recipe for this filling is what I have learnt from my Mom.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Let’s begin…follow the recipe and the tips too!

Serves: makes 7-8 rolls

Equipment: baking tray, cooling rack, measuring cups/ spoons, a wok, a clean plate.

Ingredients:

2 cups boiled noodles (to be cooked as per the instructions on the packet)

1/2 cup each of julienned carrots, capsicum & cabbage (you can add any fillings of your choice)

1 tsp chopped green chilli

1 tbsp ginger- garlic paste

1 tsp each of green chilly sauce, soy sauce & vinegar

salt to taste

2 tbsp oil

7-8 sheets of readymade Spring Roll sheets (or homemade, it won’t make any difference to the baking process)

1 tsp rice flour mixed with 1-2 tbsp of water to make a glue to secure the edges of the rolls

Method:

Thaw the Spring roll sheets as per the instructions on its packet. Set that aside.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Then, heat 1 tbsp oil in the wok, add chopped green chilli, ginger-garlic paste. Sauté for a minute. Then add the julienned veggies & season with salt. Sauté on high flame for 3-4 mins. Then add the sauces and mix well. Then add the boiled noodles. Toss everything once. Turn off the flame and let the filling cool a bit.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Preheat the oven @ 200’c for 10 mins. (Every oven works differently so set the temperatures according to your oven)

Next, keep one Spring roll sheet on a dry plate as shown in the pic below. Keep the glue ready on the side (read the instructions to make the glue above in ‘ingredients’). Keep the filling in the centre and start folding the sheet as shown below….

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Follow these steps, secure the edges with the glue.

image

Roll it over and set it on the baking tray. Repeat the same with the rest of the sheets. Now brush them oil.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Bake them at 210’c for 15 mins or until they turn golden & crisp using both the heating elements (upper & lower coils/rods simultaneously). Then remove the tray and flip the rolls over and again brush them with oil. Bake them again at 210’c for 10 min or until they turn golden &a crisp using both heating elements. (Please note that every oven works differently so adjust the temperature according to your oven).

Once done, remove the tray and cool for a minute on the cooling tray. Then serve with your favourite dip!

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

You have to try this…😋

Love,

Shreya💗

Peanut Butter & Choco Chip Cookies (eggless)

Today seems like such a cookie kinda day to me…all I want to do is grab a good book, some cookies and curl up on the couch! But I won’t, because I am a nice person (😉) and I chose to share a delicious recipe with you guys!! 

May I say I am choosy about my cookies?! I am sure there are many who’ll wholeheartedly agree with me on this. Don’t go putting anything that comes out of a pretty carton into your mouth. Most of those haven’t been made with all the loving that you’d put into a homemade cookie! Yes, love makes all the difference…it tastes better…melts in your mouth and your (my) hubby goes crazy for them! 😍

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Look wise, ahem…I’d say don’t pin your hopes on making every cookie look exactly the same or all perfect around the edges, still if can do that, great! For me homemade cookies should look the part…I don’t go trying to make each of them look even and all…!! Some are bigger than the rest…who cares, get a nibble or two extra😁

I love the bits of Choco chips in every bite and they compliment peanut butter just right. These are absolutely crisp and stay fresh for about 2-3 days in an airtight container, that’s the max they last in my home…maybe they’d keep fresh longer! Who’s to know?! 😂

My suggestion – bake a smaller batch, they taste great when fresh.

Also, you can freeze the dough for upto a week. Portion them before freezing, spread the portioned dough on a plate and freeze. Once frozen, store them in ziplock bags. Later, thaw the number of cookies you want to bake at room temperature for about and hour or until they come to room temperature, then pop them in the refrigerator for 15 mins to set a bit else they will spread too much while baking. Bake them as per the instructions given below.

Anyways…if you are as enthusiastic as me about baking your own cookies, check these out too….. Karachi Biscuits/ Tutti Fruity CookiesBrookies – fudgy mocha flavoured, glutenfree Amaranth cookies (rajgira), Bourbons, Almond Shortbread Cookies, no bake Peanut Butter Cookies, Chewy Butter Biscuits, Sugar Cookies with icing. (Most of these too are eggless…perfect isn’t it!?)

Let’s bake some cookies….:)

Yield: 9-10 cookies (I make them slightly large, yield depends on how you portion them..maybe if you’d keep them smaller, you’ll make around 12-13 cookies)

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

Ingredients:

1/2 cup Maida (all purpose flour)

1/4 cup brown sugar (I used Demerara sugar)

1/4 cup castor sugar

1 1/4 tsp milk

1/4 cup softened unsalted butter

5-6 drops vanilla extract/ essence

1/4 tsp baking soda

1/4 cup chocolate chips

2 tbsp peanut butter (I used smooth)

Method:

In a large mixing bowl, whisk together butter, both sugars, vanilla extract & milk until well combined and fluffy. (I used a manual whisk as it was a small quantity, but use a electric whisk if making double or triple the batch as they must be well combined)

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

Next, add the flour, Choco chips & baking soda. Fold them in gently. Lastly add the peanut butter and fold again.

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipePeanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

The dough is ready, rest it in the refrigerator for an hour to set the dough.

Once chilled, portion the cookie dough in equal sized balls, flatten them using a fork and place them an inch or two apart as they spread on a parchment paper lined baking tray. Chill the portioned dough balls again for 15 mins in the refrigerator.

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

Preheat the oven at 180’c for 10 mins. Take the chilled portioned dough balls from the refrigerator and bake them at 180’c for 20-25 mins or until the cookies turn golden brown on all sides. (Bake using just the lower heating rods for first 20 mins, then turn on the upper rods too for the last 5-6 mins, please note every oven works differently so keep an eye on the cookies)

Once the cookies are baked, take them out of the oven, let the cookies first rest on the baking tray for 15 mins as they continue to crisp up further. Then transfer them on to the cooling rack for another 10 mins. Once they are completely cooled, store them in a parchment lined airtight container.

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Hope you bake these soon😀

Love,

Shreya💖

Adapted from Calorie count

Wholewheat Pizza Base | How to make Wholewheat Pizza Base

You like pizza, I know you do! It’s Friday night…you’re watching your favourite rom-com, you scarf down 5 slices of Pizza without pausing for a breath….and then the DOUGH hits you! Hits you hard 😶😶😶 it’s super chewy, hard and weighs you down. Not the best note to start your weekend on, right!?

We are all the same, I am just like you…love to have pizzas…watch movie marathons and hate getting off my couch on weekends! But not at the cost of feeling weighed down and missing the next two meals or so. Hence, my Wholewheat Pizza Base is perfect for satisfying all those pizza cravings in a healthy way 🤗

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

They are extremely light, crisp on the outside, moist within and taste way better than the all purpose flour ones. And the toppings…well that’s a whole other topic! Play! Yes, simply play with the toppings…veg..non-veg..greens or just plain cheese and herbs! They all work well with this Wholewheat Pizza Base. Although, if you still feel good about a APF pizza base, click here for a detailed, step by step recipe. Also, learn to make your own homemade pizza sauce, absolutely lip smacking and the quickest recipe ever!

A few things to keep in mind when making your own Wholewheat Pizza Base..

1. Yeast – I have used Active Dry yeast. Keep in mind the manufacturing date and the expiration date. Mine is manufactured in June’16 and expires in February ’17. So that’s the window..but I won’t be using this packet after December ’16. The effectiveness of the yeast diminishes with time. So work according to the dates.

2. Wholewheat Flour – I have used Aashirwaad Select flour here. Also, I didn’t seive the flour before kneading the dough. Just measured it correctly by first fluffing the flour, then adding spoonfuls of the flour into the measuring cup and then levelling it off with a palette knife. This is very crucial, so be measure it right!

3. Hydration – Wholewheat flour based breads need slightly more hydration as opposed to the APF ones. I used olive oil and water to hydrate the dough. (You can use regular refined oil too).

Let’s get baking!

Yield: 4-5 pizza bases depending on the size and the thickness. (I made 5 bases of approximately 7″ diameter).

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

Ingredients:

2.5 cups wholewheat flour + some extra flour to dust the board while rolling the dough

125 ml warm water (you should be able to comfortably hold your finger in the water)

25-30 ml water @r.t.

3 tsp sugar

3 tsp active dry yeast

4 tbsp olive oil + 2 tsp extra to grease the dough

1.5 tsp sea salt

Method:

Activate the yeast – take 125 ml warm water and add the sugar & yeast. Mix well. Cover and set aside for 10 mins without disturbing it, to let the yeast bloom. If it doesn’t bloom, discard & start again. Don’t compromise this step.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

To make the dough – take the flour in a bowl, add salt and oil. Next add all the bloomed yeast mixture in one go. Start mixing them altogether using your fingers. At first the dough will be sticky but it will come together with 3-5 mins of kneading. Add 25 ml of water and keep kneading until you have a smooth dough. The more you knead, the better the dough shall rise! Grease the dough with 2 tsp oil and knead again for a 2-3 mins. Totally, you need to knead for about 15-20 mins. Cover with a kitchen towel and place it in a warm place for 45-60 mins to rise.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

image

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

After 45 mins, this is what the dough looked like post the first rise. 

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Now, we punch the dough down and divide it into equals sized balls. Cover them again and let them rest for 30 mins for the second rise. The third picture below shows the size of the dough balls post the second rise.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Preheat the oven for 10 mins at 200’c.

Now, dust the rolling board and the pin with some wholewheat flour and roll out the balls into a flatbread of about 3mm thickness and the diameter of about 6″-7″. Prick them well with fork as shown below.

imageWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Place the rolled dough on the baking tray and bake for 12-15 mins using both, upper & lower heating elements at 200’c to 210’c. (Please note every oven works differently so keep an eye on the pizza base, once it turns golden on the top side, take it out of the oven).

Once baked, cool the base on a cooling rack for 10 mins. Then apply pizza sauce & add other toppings and cheese and bake for another 10 mins or until the cheese melts. Enjoy!

If storing for future use, cool them completely, wrap them in cling wrap and refrigerate. Stays fresh for 2-3 days under refrigeration.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Do try these out soon…you’ll love them!

Love,

Shreya💖

McDonald’s Style Pizza McPuffs | Bakery Style Vegetable Puffs

Vegetable Puff anyone?! You? And you?! Yes, I guess all of us would grab one the moment we’d set our eyes on these. They are so light, crisp…buttery, flaky…absolutely melt in the mouth yummy! The filling too an integral part…spicy veggies with a dash of tang is what made these Puffs to die for! Even the non-veg version was always so delicious…one Puff would never suffice! 😉

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Hence, I will having 3 of them! Hahah! No, i didn’t, I shared these with my hubby…who couldn’t stop chomping on them. My hubby kept saying that they taste better than the bakery ones. The filling was very different he said, more like the one in a Pizza McPuff from McDonalds! I was like…yes, I did try to replicate the filling, he loved my version.😊

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Why is the filling like Pizza McPuffs, you’d ask me…simply because I love the flavour bomb that is inside a McPuff. It’s so creamy and yet light, perfection in every bite! But I always wanted to make that in Puff Pastry version. So I did.

That filling, those buttery layers made this for the perfect snack…or if I may suggest, a light meal with some soup on the side on a winter night! Wow, sounds about right! 😍

Making the Puff pastry sheet at home is quite a task..trust me! The rolling, the folding, and repeating the steps at least 10-12 times is a challenge that may or may not give you perfect results. I have used ready to use sheets which I always keep in my freezer when I need to whisk quick snacks or pies even! They are handy and absolutely perfect. But there are few tips on using them that I will share here along with the recipe for the McPuffs filling.

Firstly, always buy a frozen pastry sheet which has a manufacturing date closer to the date you are buying it. Say for example, if you are shopping for this on 15 Jul 2016, the manufacturing date should nothing older than 01st June 2016. That way, you will get the freshest product.

They expire in 90 days, so do plan accordingly. Buy 1 or more packets depending on your consumption. (I always buy 2 at a time, because I know I will use it all in about 5-6 weeks.)

Thawing a frozen pastry sheet, it is crucial to know how you thaw (bring a frozen pastry sheet to room temperature) them. Every package once opened cannot be refrozen. To thaw, place the frozen pastry sheet roll at room temperature for about an hour. It also depends where you are, say if the climate is humid, it will soften faster and the same goes for the other way around too.

The size of the frozen pastry sheets is just right to make about 4-5 of these vegetable puffs. But it also depends on how you have sized the puffs, you could even make 6-7 of them. (I usually make large ones)

Let’s get started..

Yield: 4-5 large McPuffs/ Vegetable Puffs

Equipment: a baking tray, cooling rack, a knife, a fork, a small pan, measuring cups/ spoons, pastry brush.

Ingredients:

1 nos. frozen pastry sheet

oil as needed to brush the puffs before baking

For the filling:

1 cup each boiled and chopped carrots & beans (you can add any veggies or meat)

salt to taste

1/4 tsp crushed black pepper

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd

3/4 tsp mixed Italian herbs

1 tsp ginger garlic paste

2 tbsp tomato ketchup

3 tbsp Amul fresh cream

2 tsp oil

Method:

Heat oil in a pan, add the chopped veggies. Season with salt & pepper. Mix well & sauté for 3-4 mins.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Next, add ginger garlic paste, turmeric, red chilly pwd and Italian herbs. Mix well and cook for 5 mins. Now turn off the flame, add cream and ketchup. Mix well. Set the ready filling aside to cool for a few mins.

Assembling the Puffs:

Lay the thawed pastry sheet and cut the pastry into pieces as per your choice. Place the filling in the centre and close the pastry from the other side as shown below. Use a fork and press down the edges to secure the filling within the puff.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Make small incision on top of every puff and brush them with oil.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Place the ready to bake puffs in the refrigerator for 10 mins to firm up, that way they get perfect flaky layers once baked.

As they cool in the refrigerator, preheat the oven at 180’c for 10 mins. Now place the baking tray in the oven to bake the puffs for 20-25 mins @190’c using both the upper & lower rods. (Please note that every oven works differently and you may need to adjust the timing and the temperature too. These settings worked for me.)

They will start turning brown on the top as they puff up, so keep an eye on them as they bake. Once done, remove from the oven and place the them on the cooling rack for a few mins to cool them a bit. Serve warm/ hot with ketchup.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Hope you try these soon and don’t be intimidated by the pastry sheets! They are very simple to use. ☺️

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❤️

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

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💖

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