Category: Festive Recipes

Mushroom Butter Masala

Mushroom Butter Masala is one of the yummiest preparations of mushrooms for me! Smooth and lusciously creamy gravy with soft mushrooms goes so well with Parathas or Naan ☺️

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Restaurant style mains are everyone’s favourite and making them at home is really easy. This took me approximately 30 mins and it’s one of the best Mushroom Butter Masala I’ve had in a long time! You can also have a look at my other restaurant style recipes like Reshmi Paneer, Paneer Lababdar, Shahi Paneer, Paneer Tava Masala, Dal Makhani….. Do try these, they are awesome!

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Let’s get started..

Yield: serves 2

Equipment: a non-stick pan, measuring cups/ spoons, a blender.

Ingredients:

250 gms cleaned and sliced button mushrooms

2 nos. tomato

7-8 nos. cashewnuts

2 tbsp butter

1 each of whole spices like bay leaf, green cardamom, cloves, small piece of mace, cinnamon stick 1″

1/2 cup chopped onions

1/2 tsp jeera dana

1 tsp coriander pwd

1/4 tsp turmeric pwd

3/4 tsp degi mirchi

salt to taste

1/4 tsp sugar

2 tbsp fresh cream

1 tsp kasuri methi

1/2 tsp Garam masala 

Method:

Boil the tomatoes and cashews together in 2 cups of water for 10 mins. Cool them and grind to a fine paste without using any water.

Next, heat butter in a pan, add the whole spices & jeera dana. Sauté for a min, then add the chopped onions. Cook the onions until they turn pink. Then add the sliced mushrooms. Season with salt & sugar. Cook the mushrooms for about 10 mins (at first they will leave water and then slowly the water will be evaporated).

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Once the water evaporates and the mushroom is cooked well, add the tomato-cashew paste. Mix well and cook for 4-5 mins. Then add Garam masala, kasuri methi and the dry spices. Mix well and cook for another 3-4 mins. Add 1/2 cup of water if needed to correct the consistency of the gravy.

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Cook for 5 mins, then add the cream and mix well. Turn off the flame and serve piping hot with any Indian bread of your choice.

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Hope you will try this soon!

Love,

Shreya💓

Adapted from Veg Recipes

Navratri Recipes 1

Happy Navratri everyone! May Maa Durga bless each of you and your loved ones. Many of us are fasting for the next 9 days and I bring to you a collection of easy and delicious recipes to enjoy! 

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Chikki – With the goodness of sesame, peanuts & jaggery. Best source of instant energy and keeps you full for a longer time. 😊 

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

Phalhari Kadhai Paneer – contains no onion, no garlic and gets ready in a jiffy to go with some Sama ke Chawal or Kuttu Pooris!

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Ashtami Bhog ki Thali – Mata ka Prashad for Kanya Pooja. Puffed Pooris, delicious Sookhe Kale chane aur Sooji Ka Halwa.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Rasgulla – soft, spongy & absolutely perfect!

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Anjeer ki Burfi – very easy to put together and full of nutrients that are much needed during fasting.

Rajgira Halwa Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge Indian recipes Festive cooking

Rajgira ka Halwa – almost like our Sooji Halwa but the taste is very different! This too is a quick recipe.

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

Rajgira ki Nankhatai – make your tea times fun!

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Sabudane ka Wada – it’s tastes just fantastic and happens to be my absolute favourite accompanied by Phalhari Vrat Ki Chutney.

Sabudana Khichadi Sabudane ki Khichadi Tempered sago pearls Indian style sago pearls Easy, no-fail sabudane ki Khichadi Navratri fasting recipes Vrat Ka khana Indian recipe

Sabudane ki Khichadi – a must for every fast!

Kaju Katli recipe Cashew thins Recipe for Indian sweets Kaju Katli for diwali diwali sweets

Kaju Katli – everyone’s favorite sweet, just takes 20-25 mins to put together.

To get the recipes, please  click on the blue hyperlink under every picture.

Do try out these yummy and easy recipes, you will enjoy them☺️

Love,

Shreya💗

Kesar Pista Kulfi | Indian Ice Cream

An Indian dessert that makes everyone go weak in the knees….yes Kulfi! Super creamy, deliciously sweet and chilled. Such a treat during summers!! 👌🏼 Flavour it with whatever takes your fancy! 

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Look how it melts…all that thick cream…sluurrrrpppp!! But then that’s what’s the best part about Kulfi. The rich creaminess that we get after reducing milk and cooking it with saffron (kesar) & pistachios (pista)…is just out if the world! 😋

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

I wanted to make Kulfi a few summers ago and found an absolutely easy peasy recipe sitting right under my nose…quite literally!😁

Polkapuffs

Yes…I have kept this little empty package since then and this recipe never fails me! Perfect Kulfi every time!💃🏻I have altered the flavour a bit to suit our preference.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Common, let’s make Kulfi!

Yield: 3-4 kulfis

Equipment: a heavy bottomed pan, measuring cups/ spoons, kulfi/ Popsicle moulds, ice cream sticks.

Ingredients:

500 ml milk (I use Amul toned milk – 2%fat)

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar

1/2 cup cream (I used Amul fresh cream)

1/2 tsp cardamom pwd

chopped pistachio & almonds as per preference (I add 2 tbsp of each)

few strands of saffron (kesar)

Method:

Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight. Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould.

Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Love,

Shreya💗

Lemon Rice

Some things are so simple and yet never cease to amaze you!! Lemon Rice happens to be just that for me! It’s so full of flavour, refreshing in every bite…I can’t seem to get enough of this! 

Leftover rice means Lemon Rice!! I make it at least once every week if I have any leftover rice.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Being a non rice eater couple, I make rice just once a week, a little extra to purposely save some for the next day 😁 Even as a kid, my Mother would make it for lunch sometimes, pairing it with some papad, curd, pickle, etc. I always temper it with loads of chana dal, peanuts and stuff to give a crunchy texture!

I guess this is the best one-pot meal for the summers too because it gets ready in a jiffy! 😊

Let’s get going with this easy peasy recipe…

Yield: serves 1

Equipment: measuring cups/ spoons, a wok.

Ingredients:

2 cup cooked rice

2-3 tbsp oil

1/2 tsp turmeric pwd

a handful of curry leaves

1/2 tsp mustard seeds

1 pinch asafoetida (hing)

1-2 dried red chilli (I used the round ones, called ‘ber mirchi’)

2 tbsp raw chana dal

2 tbsp raw white urad dal

1/2 cup raw peanuts

salt to taste

2-3 tsp lemon juice

Method:

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Heat oil in a wok. Once it’s hot enough, add asafoetida, curry leaves, mustard seeds, chana dal, urad dal, turmeric pwd, dried red chillies. Let these crackle for 2-3 mins. Next, pop in the peanuts. Fry the peanuts with the other ingredients for 5 mins. Season the ingredients with salt and add the cooked rice. Squeeze lemon juice and mix well. Turn off the flame. Cover with a lid for 2 mins and serve hot.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Tips to follow for perfectly seperate rice grains:

*Use cold, leftover rice.

*If using freshly cooked rice, then keep it the refrigerator for 30 mins before making Lemon Rice.

*Always use a fork to fluff the rice before adding it to the wok. This keeps the cooked grains of rice intact.

Hope you enjoy this!

Love,

Shreya💖

Restaurant Style Shahi Paneer

Paneer….it is always almost every vegetarian’s favorite option when they are ordering at a restaurant or trying to plan a party menu for friends & family ☺️

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The same holds true for me too…I enjoy Paneer in every form! I have shared many recipes earlier too…do try Reshmi Paneer, Dhaba Style Palak Paneer or Tawa Paneer. And if you like something in Indo-Chinese, then try Schezwan Paneer and many more.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Shahi Paneer too is one such delicious preparation, it’s so smooth and absolutely aromatic with a rich base of cream & cashews. Something which has been on my list to share here too. I call this restaurant style, but trust me when I say this, it’s better than what they serve at restaurants which is usually loaded with calories and not so big on flavours. Let’s get on with the recipe…

Yield: serves 2

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

Ingredients:

200 gms Paneer, cut into cubes

3 nos. tomato, roughly chopped

1 nos. large onion, roughly chopped

1-2 nos. green chilli

12-15 nos. cashewnuts soaked in half cup of warm water for 1 hour

6-7 cloves of garlic

2″ piece of ginger

salt to taste

1 tsp red chilly pwd

1+1/2 tbsp coriander pwd

1/2 tsp turmeric pwd

3/4 tsp Garam masla

5-6 tbsp cream

2 tbsp oil

1/2 tbsp kasuri methi

coriander leaves, to garnish

Method:

In a blender, add the ginger, garlic & chilli. Make a smooth paste and set it aside. Next, heat oil in the wok, add onions to it. Sauté until golden. Then add the ginger-garlic- chilli paste and cook until the rawness goes away. Then add the tomatoes and cook on medium heat until they are cooked completely and the oil seperates from the spices. Turn off the flame and cool it completely.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Then once the mixture has cooled, blend it until smooth along with the soaked and drained cashews.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Add the cashew-tomato paste back into the wok. Keep it on low flame and cook it for another 3-4 mins. Add 1/2 cup of water if needed. Mix well. Then add the dry spice powders except kasuri methi. Season with salt and add the cream. Mix well and cook for another 5 mins or until the gravy thickens.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Add the paneer at this stage if serving straight away or heat the gravy again and add the cubes just before serving. Mix them very gently. And for that restaurant-like flavour crush some kasuri methi over it and give it one last stir. ☺️

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Do try this one…it’s absolutely yum!

Love,

Shreya💞

Adapted from The Secret Ingredient

 

Thandaai Flavoured Bhapa Doi

Holi is just a week away….and I can feel it in the air! Although I am averse to playing Holi, but I do enjoy the array of food Holi brings with it😜 

Dahi Wada happens to be a personal favorite…along with Thandaai. Last year I had made Thandaai Mousse which had turned out great! 😍

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

This is year too, I wanted to create something with Thandaai. I was looking at options online but didn’t really like anything. Just then I thought of Bhapa Doi, the famous Bengali delicacy. It is basically a steamed yogurt & condensed milk pudding sans the gelatine or agar-agar . It’s really easy to do…with hardly any prepping involved.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

I knew that the flavours of Thandaai will go very well with Bhapa Doi, but I still looked up on Google if I can find anything interesting, nada! Couldn’t find anything related, so thought I’d try it anyway, see if it actually works. Surprisingly, it does! This tastes very delicious with hints of the Thandaai flavour and the smoothness of the Bhapa Doi!! 😊😊 So, I decided to blog it too.

Let’s get going….

Please note that I have made a small batch as a trial, double or triple the quantities for a larger batch.

Yield: serves 4

Equipment: a large pressure cooker, a mixing bowl, wired whisk, measuring cups/ spoons, a small blender.

Ingredients:

For the Thandaai Powder:

5-6 nos. almonds

5-6 nos. pistachios

4-5 nos. cashews

3-4 nos. peppercorns

1/2 tsp fennel seeds (saunf)

1/2 tsp watermelon seeds (magaz)

1/2 cardamom pwd

a few strands of saffron

For the Bhapa Doi: (adapted from Sanjeev Kapoor)

1/2 cup milk

1/2 cup hung curd

200 gms condensed milk

Method:

To make the Thandaai powder, grind all the ingredients mentioned above coarsely in a blender. You can make a fine powder too. Set it aside.

Take about 2-3 cups of water in a large pressure cooker, place the seperator plate at the bottom. Turn on the flame and let the water come to a boil.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

In the meanwhile, in a mixing bowl, take hung curd and beat it well. Then add milk, Thandaai powder and the condensed milk. Whisk them all together until well combined.

Pour this mixture into small single serving bowls or all in a single mould, cover with a cling film, make a few incisions/ cuts on the film to let the steam pass through, place it in the pressure cooker on the seperator plate. Close the lid of the pressure cooker without it weight. Steam it for approximately 35-40 mins on a gentle flame.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

Once done, remove the Bhapa Doi out of the pressure cooker, remove the cling wrap and chill it in the refrigerator for 45-60 mins before serving 😊

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

That was easy, wasn’t it!? Hardly took any time to get that going…😁 I strongly recommend trying these once.

Love,

Shreya💞

Pooranpoli/ Puranpoli

I have been wanting to do Pooranpoli for the longest time for the blog…but I wanted to get the exact recipe from my Mom! Yes….she makes the best Pooranpolis..😘

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Since my hubby too is a big fan of these Polis…I decided to let my mom teach the entire process to me once again…as I had made these almost over two years ago and forgotten her recipe😂😂

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Actually, it pretty easy to make these but a involves a lengthy process for making ‘puran‘ or the sweetened split pea filling. The ‘poli‘ or the ‘flatbread‘ which holds the stuffing inside it, usually made of all-purpose flour or wholewheat flour. 

Let’s get started with my Mom’s recipe…

Yield: 15-16 Pooranpolis

Equipment: a pressure cooker, a wok, a mixing bowl, a potato masher, rolling pin, rolling board, measuring cups/ spoons, a non-stick pan, a spatula.

Ingredients:

For the Pooran:

1 cup chana dal (split gram)

2-3 cup water

a pinch of turmeric pwd

1/2 tsp salt

3/4 cup sugar (add more or less as per your preference)

1 + 1/2 tsp cardamom pwd

For the Poli:

1 1/2 cup Maida (APF)

a pinch of salt

1/4 cup refined oil

water as needed

Method:

For the Pooran:

Soak the dal for about 1 hour in 2-3 cups of water. Then pressure cook the dal with the same water that it was soaking in, turmeric & salt for 3-4 whistles. The water in the pressure cooker will evaporate considerably. Cool the cooker completely and the open the lid once the steam settles down on it’s own. Then mash the cooked dal using the masher.

Next, heat a wok. Add the mashed dal to the wok. Add the sugar now. Keep stirring it continuously, the sugar will start melting. Keep stirring to avoid the sugar from burning with the mashed dal. The consistency of the mixture will start to thicken and become very dense. Once it looks almost dry, turn off the flame. Add the cardamom pwd at this stage. Mix it well with the mixture. Taste the mixture and adjust the sugar if necessary (in case you add more sugar after tasting, then you will need to cook it again on medium heat and stir the mixture continuously until it dries up again).

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

The texture of the filling should look like the picture on the right.

For the Poli:

Take the maida in a mixing bowl, add salt. Add a little water at a time, start kneading a dough. It must be a soft dough. I used about 1/2 cup water approximately. Next, make indentations in the dough at drizzle the oil. Cover and set aside for 30 mins. After 30 mins, knead the dough again until it absorbs all the oil. The dough will be very soft and extremely pliable at this stage. Let it rest for another 15 mins before making the Pooranpoli.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

For assembling the Pooranpoli:

Please follow the pictures for next few steps.

Divide the dough into equal parts, stuff them with the filling and  cover them properly so that the filling doesn’t spill out while rolling them.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Next, roll them out evenly. Heat a pan, cook them on both sides and smear some ghee or butter while cooking them. Ideally, they should puff up. But it’s ok if they don’t puff up.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Serve them piping hot with some more ghee or butter.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Do try these…they are totally worth the effort and taste heavenly!

Love,

Shreya💓

Marble Cake

How often do we crave a really good cake….I guess always! Perfect crumb….extremely moist…soft and absolutely melt in the mouth texture😊…it makes for that perfect slice of cake! 

Polkapuffs recipes Eggless marble cake recipe Marble cake recipe Easy cake recipes Eggless cake recipe

Pair it with your evening tea/ coffee or just snack on a slice whenever you feel like it….😋 This cake’s very buttery and that’s why I love how beautifully it comes out every time I make it 👌🏼

Polkapuffs recipes Eggless marble cake recipe Marble cake recipe Easy cake recipes Eggless cake recipe

I baked this today for my Mom…who’s visiting us for a few weeks and I wanted to pamper her to the fullest😍 And my hubby too loves this cake…so it’s a happy me!

Let’s get started….

Please note that original recipe uses 2 large eggs, I have replaced them with yogurt. All ingredients used are to be at room temperature. Also, I have weighed everything in grams using an electronic weighing scale.

Yield: makes one 9″ loaf

Equipment: an electric whisk (or manual), measuring cups/ spoons, cooling rack, baking tin, parchment paper, 2 mixing bowls.

Ingredient

115 gms APF (Maida)

100 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar

A pinch of salt

1 tbsp cocoa pwd

1/2 tsp baking powder

1/4 tsp baking soda

2 tbsp milk

1 tsp vanilla essence/ extract

Method:

Line the baking tin with parchment paper. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, soda salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk. Fold again. Divide the batter into two halves. Add cocoa powder to one half and mix well. Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly. Add the chocolate batter on top of it and swirl it around a bit.

Polkapuffs recipes Eggless marble cake recipe Marble cake recipe Easy cake recipes Eggless cake recipe

Bake it at 180’c for 35-40 mins or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs. Once done, remove from the oven and let it cool for 20-25 mins on a cooling rack before you slice it. This cake keeps well at room temperature for 2-3 days.

Polkapuffs recipes Eggless marble cake recipe Marble cake recipe Easy cake recipes Eggless cake recipe

Happy baking folks!

Love,

Shreya💖

Adapted from Rasa Malaysia

White Chocolate Treats

Ok…so this sounds mushy at the very best..but I did make some Chocolates for my hubby this Valentine’s 💓😍 lol! And he found them cute too 💃🏻

Well…to be honest…I wouldn’t really call it ‘making’ them…unless that’s what we are calling using ‘leftovers’ these days 😁😜

Homemade chocolate Polkapuffs

Why leftovers you may ask….well. I had some odd, broken pieces of Morde’s white Compound in my refrigerator post icing my Eggless Red Velvet Cupcakes. Also had some coloured sugar sprinkles lying around…so thought of using these along with my silicon chocolate moulds to make something quick! 😬😬…hence these Treats😊 Let’s get started….these take approx 30 mins to get ready …actually ready to eat!! Cool..ain’t it!?

A few pointers to keep in mind…

Do not try to melt the Compound Chocolate in the microwave…it could burn it as the chocolate is very delicate. Use a double boiler as far as possible.

Do not stir the the chunks of Compound Chocolate while it melts…that can make the melted chocolate very grainy.

Yield: 7-10 pieces

Equipment: a deep saucepan, a heat proof bowl (preferably borosil/ Pyrex), measuring cups/ spoons, silicon Chocolate moulds in any shape.

Ingredients:

1/2 cup chopped Morde White Compound

sugar sprinkles or sugar balls as needed

Method:

Heat water in the saucepan until it starts to boil, then place the heatproof bowl over the saucepan in such a way that the base of the bowl does not touch the boiling water below in the pan. Next, keep the chopped compound chocolate in the bowl and maintain the flame on it’s lowest possible level. Let the compound melt slowly and do not stir it.

Polkapuff homemade chocolate

While the compound melts, place the sugar balls/ sprinkles in the chocolate moulds, just a thin layer covering the base only.

Next, check the compound chocolate that is melting, it should be almost melted by now. Remove the bowl from the top of the saucepan. Stir the melted compound chocolate just once. It must be smooth and lump free.

Next, add 1-2 tsp of the melted compound chocolate over the sprinkles placed in the moulds. Fill the moulds to the top. Do the same for all the moulds and place them on a tray. Place this tray in refrigerator or the freezer for about 10-12 mins. They will be completely set and hard by then. When you break the chocolate in half, you should hear a ‘snap’! That’s the sound of a perfect homemade chocolate.🤓🤓😬

Follow the same recipe for Dark chocolate compound or Milk chocolate compound too. 😊

They keep well for 3-4 days under refrigeration.

Polkapuffs homemade chocolate

I made a small batch of 7-8 pieces! Do try these out…

Love,

Shreya❤️

Paneer Tawa Masala

Another great recipe using cottage cheese (paneer) and an assortment of rustic spices. This makes for a great weeknight meal option which goes well with Wholewheat Naan or Phulkas too☺️

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

You can even make this on a weekend and indulge a bit👌🏼 …flavours of kasuri methi along with saunf (fennel) & the tang of chaat masala makes for a great palate pleaser!

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Pretty easy to whisk up too…it was ready in about 30 mins! Let’s get started…

Yield: serves 2

Equipment: a non-stick pan/ tawa, measuring cups/ spoons.

Ingredients:

To marinate the paneer:

250 gms cubed paneer

2 tbsp kasuri methi (dried fenugreek leaves)

1 tsp red chilly pwd

1/2 tsp turmeric pwd

1 tsp chaat masala

salt to taste

2 tbsp oil

To make the Tawa masala:

1 tbsp oil

1 tsp butter

1/2 tsp jeera (cumin seeds)

1/2 tsp saunf (fennel seeds)

1 cup chopped onion

2 tsp chopped green chillies

2 tsp garlic paste

1 1/2 cup tomato purée

1 tsp coriander pwd

1/2 roasted cumin pwd

pinch of sugar

1/2 tsp garam masala 

salt to taste

2-3 tbsp fresh cream

chopped coriander leaves to garnish

Method:

Marinate the paneer with the ingredients mentioned above except the oil and keep it aside for 15-20 mins. After 20 mins, sauté the marinated paneer in 2 tbsp oil for 5 mins in a pan/ tawa. Set it aside.

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Next, add 1 tbsp oil to the remaining oil in the pan, once it’s hot enough, add the jeera & saunf seeds. Let these crackle for a few seconds. Then add the chopped onions, chillies & garlic paste. Cook until the onions turn golden.

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Then add the tomato purée along with coriander pwd, sugar, roasted cumin pwd, salt & garam masala. Sauté for until the tomato purée cooks out and the oil seperates from the masala. Then add the cream, butter & cooked paneer. Mix well and cook for another 3-5 mins. That’s it! Turn off the heat and garnish with chopped coriander leaves & serve it piping hot..😀

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Do try it out soon….you will love the flavours!

Love,

Shreya💞

Adapted from Tarla Dalal

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