Category: Glutenfree Recipes

Chocolate Truffles 

Chocolates are the ultimate indulgence for me…food wise! I usually refrain from the temptation and stick to more healthier options if craving desserts. But the festivities do call for something indulgent, don’t you think so?! 😉 Besides, nobody says no to chocolates and as expected, my hubby does love them too☺️

Chocolate Truffles  How to make chocolate truffles Perfect chocolate ganache recipe Polkapuffs recipes Christmas recipes

So the last from this Christmas is going to be these delicious, sinful Chocolate Truffles. I can go on eating them all in a go if I weren’t afraid of putting on a pound with each bite😜 nope….can’t take that risk.

Making this recipe doesn’t call for any thermometer or any other fancy gadget. It’s just a bit of eyeballing the situation…and you’re all set. Obviously for that one needs to master the art of making the perfect ganache. I will share exact recipe for the same in grams (use a weighing scale), if you follow the measurements correctly, you will end up with the most luscious and shiny ganache ever. Either use this ganache to fill within a cake or to dress a cake. Make truffles if your like me, or simply pour over favourite Brownie and indulge your tastebuds!

I prefer keeping them simple and hence just rolled these beauties in some good quality unsweetened cocoa powder just before serving.

Chocolate Truffles  How to make chocolate truffles Perfect chocolate ganache recipe Polkapuffs recipes Christmas recipes

Here are a few variations you can use to decorate your truffles. 

Funfetti/ sprinkles/ edible shimmer powder: After the ganache balls have set well in the refrigerator, just roll each ball in some funfetti/ sprinkles or edible shimmer powder. It is one of the easiest things to do and kids particularly enjoy them. These are easily available in any store that specialises in bakery and decorative goods. (I personally prefer Arife, as there is a huge variety of each of these things)
Chocolate: This is a very common option, melt some Chocolate chips of a cooking chocolate bar, let it come to room temperature and then dip the set ganache balls in the chocolate and let them set for about 15 mins in the refrigerator.
Nuts: I love the nut encrusted truffles. Crush any nuts of your choice in a bowl (I prefer pistachio for it’s beautiful green and pink hue) and coat the set ganache balls in the crushed nuts. They look pretty and add a whole new flavour dimension. Hazelnut or walnuts too make for an excellent choice.


Now for what you can add within them, in terms of flavour. 

Liquor: Fruity liquor (raspberry, coconut, lemon, strawberry, etc) or even something like rum/ whiskey, etc can be added to the ganache mixture once it has cooled down a bit and just before you begin making the ganache balls. If you add the liquor when the ganache is too hot, the alcohol will evaporate and there won’t be much flavour left behind.
Essence/ extract: Almond extract or the good old vanilla is always such a lovely flavour.

Let’s learn an easy and precise recipe….

Yield: 10 large truffles

Equipment: a saucepan, a heatproof bowl, parchment paper/ baking paper, a small scoop of a tablespoon, measuring spoons/ cups.

Ingredients:

170 gms bittersweet dark Chocolate (morde)

5 tbsp heavy whipping cream

21.26 gms unsalted butter (1.5 tbsp approx)

1/2 tbsp vanilla extract

Cocoa powder as needed to roll these truffles (I used Hershey’s)

Method:

Heat water in a sauce pan, once it’s boiling gently, place a heatproof bowl over the sauce pan in such a way that the bowl does not touch the water below (double boiler).

Place chopped chocolate, cream and butter into the bowl and let these melt slowly.

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Once the chocolate has melted into the butter and the cream, take the bowl off the double boiler and gently mix everyt with a silicon spatula for a minute. Do not over mix. Once the mixture comes to room temperature, add vanilla extract, mix and refrigerate for two hours.

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If you refrigerated it for longer, then let the ganache become slightly soft before rolling it into balls. I used a tablespoon to measure the ganache and rolled them into balls and the quickly rolled every ball into the cocoa powder. Refrigerate until they need to be served/ packed.

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Make sure the ganache is not runny, it needs to be firm when being rolled into balls. Ensure you use a good quality cocoa powder as that adds much flavour. Alternately, roll in icing sugar if you wish to avoid cocoa.

Chocolate Truffles  How to make chocolate truffles Perfect chocolate ganache recipe Polkapuffs recipes Christmas recipes

These are so tempting…it’s hard to resist really😜 I’d love these as Christmas gifts too….so I am sure so will your loved ones!

Chocolate Truffles  How to make chocolate truffles Perfect chocolate ganache recipe Polkapuffs recipes Christmas recipes
One of the easiest things to make for the last minute prepping…☺️

Love,

Shreya💖

Adapted from my baking addiction

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan

Winter comes with it’s bounty…such fresh veggies and fruits everywhere, I can’t seem to get enough of them! One of my favourite things to make in winters is Makke ki Roti (maize flour flatbreads – they are vegan and gluten free). And to go with these flatbread, I am having my fill of Baigan ka Bharta these days….fresh, spicy and so full of flavours..you’d be wanting more!

I simply follow my Mom’s no-fail recipe for both these delicious things…and it’s finger licking awesome:)

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

I made this combination again just this last weekend and we were in a much happy food-coma! The Makke ki Roti (ahem, please excuse my badly shaped rotis/ flatbread, I find it very difficult to give them any fixed shape or even size as the dough is gluten free and not the easiest to handle…..but I believe it’s the taste that matters in this case🤗😀). However, I try to roll them between two sheetss of cling wraps mostly…but this is the best I can manage!

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

The Bharta or the mash, well it’s a whole different story….I spend all the time to make as perfect as it can get and I nail it every time 😉 Brinjal is roasted to a charred beauty and then everything starts from there.. tip – buy a lighter brinjal as they are perfect and do not have many seeds.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

Let’s get cracking…it’s not much effort…:)

Yield: serves 2

Equipment: wired roasting stand, measuring cups/ spoons, a mixing bowl, a small bowl, a pair of kitchen tongs, a large mixing  bowl – for the maize dough, rolling pin, cling wraps, a pan, a spatula.

Ingredients:

For the Bharta:

1 nos. medium large, round brinjal (bharte Wala Baigan)

2 nos. medium tomato (choose ripe, juicy tomatoes)

7-8 garlic cloves

1 nos. finely chopped onion

1/4 cup mustard oil (this is what we use traditionally up North)

1 tsp finely chopped green chilli

1 tsp grated ginger

salt to taste

fresh coriander, as needed

For the Makke ke Roti:

2 cup maize flour (Makke ka atta)

salt to taste

1 tsp crushed kasuri methi (dried fenugreek leaves)

water as needed to knead

4-5 tsp oil, for cooking the Roti/ flatbread

Method for the Bharta: 

So, right at the start I will urge you to follow the step wise pictures, they are pretty much self explanatory. I will explain in writing as and when necessary.

Wash and wipe the tomatoes and the brinjal. Set the tomatoes aside.

Keep the brinjal’s stem intact. Make an inch long slit in the brinjal. This slit must be a bit deep. Stuff the garlic cloves in this slit. Massage the entire brinjal with some mustard oil.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipesimg_6017

Next, turn on the flame and place the wired roasting stand over the flame. Place the oiled brinjal over it and roast it well on all sides until well charred.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipesimg_6020

While the brinjal cools down, massage the tomatoes with some oil, make a couple of small slits on each tomato and roast them too just the way we did for the brinjal.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipesimg_6021img_6022

Now, take some water in a small bowl. Dip your fingers in the water and slowly peel the charred skin off the brinjal and tomatoes. Set them aside in a mixing bowl. Mash these together along with the garlic that was roasted within the brinjal as well. Season with salt.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipesimg_6025

Next, add the chopped onions, chopped chillies, grated ginger, remaining mustard oil, chopped coriander leaves to the the mashed tomatoes and brinjal. Give everything a good mix! This is done!

Method for the Makke ki Roti:

In a large mixing bow, take the flour, season it with salt and kasuri methi. Mix them well. Add water as you go and knead to make a dough until everything comes together. Cover the dough with a damp kitchen towel for a few minutes before making the Roti/ flatbread.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

Next, take a lemon sized ball of dough,place it between two cling wrap sheets and using a rolling pin make a roti. (No pictures of these steps, I’d probably need 4 more sets of hands to do that! 😂)

Heat the pan, drizzle some oil on the pan and place the rolled Roti and cook it on both sides until well cooked and charred around the edges. Serve piping hot with Baigan ka Bharta, some pieces of jaggery and a salad.

Baigan ka Bharta aur Makke ki Roti |Brinjal Mash with Maize Flour Flatbreads | Glutenfree and Vegan Polkapuffs recipes North Indian recipes Roasted brinjal recipes

Isn’t that easy and absolutely yum! If you’ve liked this, do try my take on popular Bihari favourite Litti Chokha here. This Baigan Bharta goes so well with some Litti too!

Love,

Shreya 💖

Satpaita | Dal Palak | Mixed Lentils cooked with Spinach | Glutenfree Recipe

Winters call for something warm, delicious and so comforting that it makes you feel all cozy! Yes, winter is my favourite season…😍😍 I would rather have winters all 12 months of the year than any other season The bounties it brings along are something that I wait for all year round 🙂

I can see the freshest produce everywhere I go, the veggies and the fruits tempt me and how!? I end up buying green leafy veggies the most… be it methi (fenugreek greens) or green garlic for making some quick instant pickles…radish (mooli) for making parathas for breakfast….and so much more! But the one thing that I can’t resist is grabbing a few bunches of palak (spinach) almost every alternate day. They are so fresh, organic and extremely healthy. You can make a whole lot of stuff with palak, lIke parathas or palak paneer, add them to pilafs or pulav rice…make soups or some sandwiches. The options are endless when it comes to this super food!

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

Yes, spinach is super food. Although it’s the kale and the chard that take major focus of being a super food, spinach has been providing a host of health benefits even before the concept of ‘super foods’ was invented! ☺️

Spinach is a rich in iron, magnesium, fibre and calcium. It also privides many other vitamins and minerals and is very low in calorie. It’s best consumed either steamed or boiled as these cooking methods help spinach retain most of it’s nutrients.

Since it’s such a healthy veggie, I thought I should share with you guys how I like my spinach the best!! Satpaita or Palak Wali dal is one of my favourite versions of spinach.

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

What is Satpaita? Basically it’s a typical preparation from Uttar Pradesh where two or three kinds of dals (lentils) are mixed together and cooked with chopped spinach over slow flame (these days, we choose to just pressure cook it), seasoned with very little spices and then tempered generously with ghee (clarified butter). Satpaita is very common in almost every other house in Uttar Pradesh, paired with some steamed rice and lots of mooli (radish) salad, some homemade made mango or chilli pickle, a quick stir fry of any veggie is a typical winter lunch.

My Mom, who keeps every tradition alive in our family, introduced us to this dish as kids and we love it to this day…I can have this by the bowl and never tire of it! You can even serve this as a very filling soup too, it’s extremely good for you if you’ve been suffering from cold, cough or have been feeling weak after a bout of viral.

I am sharing my Mom’s version of Satpaita, you can make changes to this as per your liking….

Yield: serves 2

Equipment: a pressure cooker, a large ladle, a small pan, measuring cups/ spoons.

Ingredients:

For the dal:

1/2 cup toor/ arhar dal (split pigeon peas)

1/4 cup tukda kali urad dal (split black lentils)

2 bunch spinach (palak), wash and chopped

1/2 cup chopped tomato

1 tbsp ginger garlic paste

2+1/2 cup water

salt to taste

1/4 tsp turmeric powder

1 tsp coriander powder

2 tsp chopped green chillies

For the tempering:

2 tbsp ghee

1/2 tsp jeera (cumin seeds)

a pinch of hing (asafoetida)

2-3 nos. slit green chillies

5-6 cloves crushed garlic

Method:

For the dal:

Wash the dals (lentils) together and soak them in 2+1/2 cups of water in the pressure cooker for 15 mins.

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

Then add the chopped palak, chopped tomatoes, coriander powder, salt to taste, turmeric, ginger and garlic paste and chopped green chillies to the soaking dals (lentils).

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

Cover the pressure cooker with the lid and place th weight on the lid. Cook on low flame for the first 5 minutes and then turn up the heat until the first two whistles. Then again, lower the heat and let the dal (lentils) cook for a further 10 minutes. Then turn off the heat. Allow the pressure to be released on it’s from the pressure cooker.

Open the pressure cooker, mash the dals (lentils) along with the spinach. Set it aside.

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

For the tempering:

Heat a pan, add ghee. Once it’s hot, add the crushed garlic, hing, jeera (cumin seeds) and the slit chillies. Let these splatter for about a minute, once the garlic turns golden brown, turn off the flame and add the ready tempering to the dal.

Mix well and serve hot with a dash of lemon juice. 

Turn this dal into a vegan option by replacing ghee (clarified butter) with refined oil or olive oil. 

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

Serve with steamed rice, achaari gobhi, bharwaa mirchi and some salad😀

Love,

Shreya💖

 

Adai with Tomato Onion Chutney | Indian Lentil Crepes with Tomato Onion Dip

Sharing the recipe for healthy and nutritious Adai with Tomato Onion Chutney today. Breakfasts are an important meal in our home, something fresh, filling and delicious is a must. But for me it’s more important to serve a healthy breakfast for my hubby and myself. We particularly do not enjoy a bread and butter kind of breakfast on a regular basis. We have similar preferences when it comes to food…and like to have something warm for breakfast and definitely not out of a box! 

Today, I am sharing the recipe of Adai (mixed lentil dosa), a popular breakfast variety in South Indian Cuisine which is gluten free and vegan too. 

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

These crepes or Adai are very crisp and flavoursome as opposed to a plain dosa (South Indian crepe). They are very healthy as they are made using various lentils along with rice and some more spices.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipeimg_5893

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The best part about making Adai is that, one need not have to spend hours prepping it. It can made in about under 4 hours from start to finish. However, as I make it for breakfast, I keep the batter ready the previous night itself and that does make the batter more workable and the end results are always very good. But that is not important, you can soak everything together for about 2 hours, grind and start making the Adai immediately without giving the batter any time to ferment.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

See the texture, it is so crisp as the ratio that have kept has more rice as compared to the lentils! I have always enjoyed them even as a kid when my Mom would make these on weekends….a welcome change from our typical North Indian fare I’d say! That still holds true in my home, making these on weekends is very convenient and makes for a yummy brunch….along with the spicy tomato onion chutney (my take on this popular dip from the South Indian Cuisine).

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

These are packed with protein and that keeps you full for a long time..it’s a complete meal in itself as it has rice and lentils. Pack these for your kids lunch boxes too!

Let’s make these then…

Wash the rice and the lentils together. Soak them together in 3-4 cups of water for two or three hours at room temperature. In the same bowl, along with the lentils and rice, also soak the red chillies, curry leaves and peppercorns too.

Once these have soaked well for two-three hours, grind them to a smooth paste with salt, jeera and ginger using about 1/2 cup of water. Adjust the consistency of the batter with more water if required. (The consistency of the batter needs to a little thinner in comparison to that of a a regular dosa batter). Also, adjust the seasoning now. Remove the batter in a bowl, cover it and set it aside for 5 mins before making the Adai.

Now heat a dosa pan, once hot enough, spread some oil and wipe it off with a kitchen tissue paper. Pour a ladleful of the batter onto the hot pan. Drizzle some oil around the Adai and let it cook on low flame for 4-5 mins. This takes a longer to cook and crisp up and colour too.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

Flip it over and cook for another minute or two. That’s it, done and ready to serve!

To make the chutney…

Heat oil in a pan, once it’s hit, turn the flame at it’s lowest setting, then add hing, sliced onions, red chillies and curry leaves. Let the onions turn translucent, then season with salt and add the tomatoes and dalia. Stir well and let the tomatoes turn mushy and the oil seperate from the mixture. Turn off the flame, let the cooked mixture cool down.

Then grind the mixture using very little water to make a coarse Chutney. It’s ready. You can temper it if you like. I always do…. this is how – heat 1 tbsp of oil in a pan, add 1/4 tsp split urad dal, 1/4 tsp mustard seeds (rai) and 5-6 nos. curry leaves into the oil and let them splatter for a minute. Turn off the flame and add it to the Chutney. Mix it well and enjoy with the Adai 😊

The batter for Adai stays good in the refrigerator for 2 days. The Chutney stays good in the refrigerator in a glass or porcelain jar for 3-4 days if tempered. It lasts for 2 days if not tempered.

How to make adai dosa Recipe for no fermentation dosa Multi dal dosa Multi gain dosa recipe No ferment dosa recipe Polkapuffs recipe Tomato onion chutney for dosa idli Shreya tiwari blog recipes Instant dosa recipe

Adai with Tomato Onion Chutney | Indian Lentil Crepes with Tomato Onion Dip

Prep Time: 3 hours, 20 minutes

Cook Time: 10 minutes

Yield: 6 Adai and for a small bowlful of Chutney

A delicious breakfast recipe from South of India that is healthy and easy to make as well.

Ingredients

    For Adai
  • 1 cup rice
  • 1 tbsp chana dal (split chick pea lentils)
  • 1 tbsp dhuli moong dal (split small yellow lentils)
  • 1 tbsp dhuli urad dal (split white lentils)
  • 1 tbsp toor dal (split pigeon peas)
  • 2-3 nos. dried red chillies
  • 10-12 nos. curry leaves
  • 1 tsp jeera seeds (cumin seeds)
  • 5-6 nos. peppercorns (akkhi kali mirch)
  • 2" piece ginger
  • salt to taste
  • oil as needed
  • water as needed
  • For Chutney
  • 2 nos. medium sized onion, sliced
  • 2 nos. medium sized tomato, cubed
  • 3 nos. dry red chilies
  • 2 tsp oil
  • 10-12 nos. curry leaves
  • salt to taste
  • a pinch of hing (asafoetida)
  • 2 tsp dalia (split roasted lentils)
  • water as needed

Instructions

    Making Adai
  1. Wash the rice and the lentils together. Soak them together in 3-4 cups of water for two or three hours at room temperature.
  2. In the same bowl, along with the lentils and rice, also soak the red chilies, curry leaves and peppercorns too.
  3. Once these have soaked well for two-three hours, grind them to a smooth paste with salt, cumin and ginger using about 1/2 cup of water.
  4. Adjust the consistency of the batter with more water if required. (The consistency of the batter needs to a little thinner in comparison to that of a a regular dosa batter).
  5. Also, adjust the seasoning now. Remove the batter in a bowl, cover it and set it aside for 5 mins before making the Adai.
  6. Now heat a dosa pan, once hot enough, spread some oil and wipe it off with a kitchen tissue paper.
  7. Pour a ladleful of the batter onto the hot pan.
  8. Drizzle some oil around the Adai and let it cook on low flame for 4-5 mins.
  9. This takes a longer to cook and crisp up and color too.
  10. Flip it over and cook for another minute or two.
  11. That's it, done and ready to serve!
  12. Making Chutney
  13. Heat oil in a pan, once it's hit, turn the flame at it's lowest setting, then add hing, sliced onions, red chilies and curry leaves.
  14. Let the onions turn translucent, then season with salt and add the tomatoes and dalia.
  15. Stir well and let the tomatoes turn mushy and the oil separate from the mixture. Turn off the flame, let the cooked mixture cool down.
  16. Then grind the mixture using very little water to make a coarse Chutney. It's ready.
  17. You can temper it if you like. I always do - this is how - heat 1 tbsp of oil in a pan, add 1/4 tsp split urad dal, 1/4 tsp mustard seeds (rai) and 5-6 nos. curry leaves into the oil and let them splatter for a minute.
  18. Turn off the flame and add it to the Chutney. Mix it well.
  19. Enjoy with the Adai

Notes

The batter for Adai stays good in the refrigerator for 2 days. The Chutney stays good in the refrigerator in a glass or porcelain jar for 3-4 days if tempered. It lasts for 2 days if not tempered.

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Pin it for later?!

Adai withTomato Oinion chutney

A plate looking that healthy and fulfilling is definitely a welcome sight!

You can also try Rawa Dosa recipe (includes the recipe for green coconut Chutney).

Try my recipe for Sambhar here.

Love,

Shreya💕

Dal ka Phara | Dal Fara | Glutenfree and Vegan Lentil Stuffed Steamed Rice Cakes

Dal ka Phara or Fara is a very popular snack if your visiting eastern Uttar Pradesh or Bihar. The ‘pithii’ or the filling is made of ‘chana dal’ a.k.a split chick peas. Alternatively, this filling can also be made with ‘urad dal’ a.k.a skinless white lentils. However, it’s  always made using the former in our house. The outer covering that holds the filling in place is made with rice flour a.k.a ‘Chawal ka atta’. These along with some spices and condiments makes for an delicious and tempting dish which is vegan and also gluten free. 🤗

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

The Phara is then either steamed or boiled in some salted water. Some people even choose to shallow or deep fry these dumplings once they are steamed or boiled. However, I do not do that. I feel the actual taste lies in keeping it as it is and thus making it much more healthier than the fried ones! That’s how my Mom makes them…and they taste divine 😘 Yes…most of these traditional recipes that I make come from her kitchen…stuff that I have grown up eating and savour the most!

What I like with these personally is my Mom’s spicy, tangy Pudine aur Dhaniye ki Imli Wali Chutney!  Doesn’t the sound of it make you drool….it’s one of my favourite dips/ chutneys to go with anything savory and I always have a little porcelain potful sitting in my refrigerator 😉

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

So this time when my Mom was visiting us, I told her to teach me how to make these Pharas the traditional way and She did! She made the first couple of them as I watched her closely and then she guided me to make the rest….which obviously don’t look too perfect but I managed!! It’s a little lengthy procedure no doubt, but not very difficult if you follow the little tips.

The filling which is made with chana dal needs to be organised first by soaking the dal for at least 5-6 hours and then so on and so forth…..every bit worth the effort!

I will also share the recipe of the delicious Chutney that you see in the pictures! But that’s not even the best part, the best part is that my Mom modelled for me again…..this is her experienced hand which you had also seen in Vanilla Sponge Cake made in a Pressure Cooker, again her recipe!

So let’s get started….read carefully. It’s simply but a little technical….

Yield: 7-8 pharas

Equipment: a large open mouthed pot, measuring cups/ spoons, a large mixing bowl, a small mixing bowl, a slotted spoon, a basic blender.

Ingredients:

For the outer covering:

1+1/2 cup rice flour (I use store bought)

salt to taste (season carefully, as we will season the filling too)

2 tsp refined oil

warm water as needed to knead a dough

Method:

In a large mixing bowl, take rice flour and season with some salt. Then add oil. Slowly, add the warm water a little at a time and make a dough. This is a Glutenfree flour, hence the dough will break if much pressure is applied. Once the dough comes together, cover it with damp kitchen napkin for 15-20 mins so that the dough absorbs enough moisture.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

For the filling:

3/4 cup chana Dal (split chick pea)

2″ piece fresh ginger

1/4 cup fresh coriander leaves

salt to taste

2-3 nos. green chillies

1/2 tsp cumin seeds (jeera dana)

a pinch of hing (asafoetida)

Method:

Wash the dal well and soak in about 2 cups of water for 5-6 hours.

Next, drain all the water from the soaked dal.

Place the dal in a blender jar. Add very little water, season with salt, ginger, green chillies, coriander leaves, cumin seeds and hing. Grind them together until you have a smooth paste.

Remove the paste in a small bowl.

Assembling the Phara: 

Keep a small bowl of water handy and weyor fingers and palms well. Take a lemon sized ball of the dough. Using your fingers and palms flatten the dough to a circle of 3″ diameter. The thickness should be approximately 1/2 a cm but not more as they won’t cook well otherwise.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipeimg_5564img_5565

Then place about 1-2 tbsp of the filling in the centre of the flattened dough and gently fold over the dough to cover the filling and pinch the edges to secure the filling within.

Do the same for the entire dough and keep the uncooked pharas ready on a plate.

Now, heat about 2 litres of water in a large pot, season it with some salt. Once it comes to a rolling boil, drop 3-4 pharas at a time. Let them boil on medium flame for about 5-8 mins. They will float on the top once they are cooked.

Using a slotted spoon, carefully remove the boiled Pharas from the water and place them on a plate. Cut one of them to see if they are cooked, if the dal is set and looks dry, it means the dal and the rice dough are both cooked well.

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Do the same with the remaining uncooked pharas too, serve them hot with Chutney.

If you wish to steam them, do steam them as you steam Idlis in a idli cooker. Cook time will be 12-15 mins and cut them to check if they are cooked.

For Chutney:

1 cup fresh coriander leaves

1/2 cup fresh mint leaves

4-5 cloves garlic

2 nos. green chillies chopped

1 nos. small onion sliced

4-5 tbsp fresh tamarind pulp

salt to taste

water as needed

Method:

Take all the ingredients in a blender jar and blend until smooth. Adjust the consistency by adding more or less water. This Chutney keeps well for 10-12 days in a porcelain or steel or glass jar under refrigeration.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

This is one of my favorite versions of Dal-Chawal if you ask me! Healthy, filling and delicious 😘

Love,

Shreya💕

 

Achaari Aloo Gobhi | Vegan and Glutenfree Cauliflower and Potato Stir Fry

“Can we have cauliflower for dinner”….I hear this at least three times a week! And no I don’t cook cauliflower that often….lol! I mean if my hubby had his way, I’d probably be cooking it almost every other day but it’s more of ‘my kitchen, my rules’ kind of a thing with me. Besides, I usually plan the entire weeks menu over the weekend…so, I exactly know when he’ll be having his beloved cauliflower next 🤗

It’s not that I am not fond of this vegetable, it’s just that I can only have it sometimes and it has to be spicy, full of flavour and not in a curry….I feel it looses all it’s flavour when added to a curry…that’s how I feel!

That’s why I am sharing today’s recipe…this has to a be a hands down winner for me when I am eating cauliflower cooked in the Indian way….North Indian to be more specific. This again comes from my Mom’s kitchen…and it’s finger licking good. This is made at least once in a week at my place as my hubby likes this semi-dry version better than a gravy too!

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

Achaari Aloo Gobhi…. this is a no onion no garlic recipe which needs very little preparation, except that we make a fresh spice mix (masala) to add to this recipe made from whole spices like cloves (laung), cardamom (elaichi), etc. These spices along with other powdered spices adds flavour to the cauliflower and potatoes.

If you like, you can add some green peas and other seasonal veggies to the cauliflower and potatoes as well. Else, add some water and make a gravy of it…enjoy with Tahri (veg rice). We usually enjoy the semi dry version with Laccha Paratha (see step wise pictorial recipe here)….and some Bharwa Hari Mirch (click here for recipe)

Let’s make you some spicy, rustic style Achaari Aloo Gobhi👌🏼..

Yield: serves 2

Equipment: a heavy bottomed wok, a slotted spoon, a mortar-pestle or a small blender, measuring cups/ spoons.

Ingredients:

300 gms fresh cauliflower florets

2 nos. small potatoes

2 tbsp mustard oil (we use mustard oil, feel free to use regular refined oil. However, the real zing of the achaari flavour comes from mustard oil)

1/2 tsp paanch phoran (click here to see the picture) contains a mix of cumin seeds, Nigella seeds, whole black mustard seeds, fenugreek seeds and fennel seeds

1/4 tsp turmeric powder

a pinch of hing (asafoetida)

1 tsp red chilli powder

1/2 tsp degi mirch powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp fresh ginger paste

1/4 tsp amchur powder (dry mango powder)

salt to taste

For the spice mix:

4-5 nos. cloves (laung)

1 nos. black cardamom

1 inch cinnamon stick

7-8 nos. black peppercorns

To garnish:

fresh coriander leaves

Method:

Cut, peel and wash the cauliflower florets. Drain all the water completely. Keep the size of each of the florets on the medium side as they must cook well but not turn mushy and disintegrate completely.

Peel, wash and cut the potatoes into medium sized cubes. Again, don’t keep them too small else they’ll just become a mash!

For the spice mix:

Dry roast cloves, cardamom, peppercorns and cinnamon for 4-5 mins. Once they release their aroma, turn off the flame and let them cool down completely. Grind them to a fine powder in the blender or keep them slightly coarse if using a mortar-pestle. The entire quantity of this spice mix won’t be used in this recipe, store the excess in a dry, airtight jar. It stays fresh for upto 20 days. You can use that in any vegetarian or non-vegetarian preparation or even for Biryanis and Pilafs.

Next, heat oil in the wok, once it hot, add the paanch phoran and hing. Let them splatter.

Next, add the cubed potatoes and the cauliflower florets. Add salt to taste and turmeric. Mix these well. Cook for about 5-6 mins on low flame.

Next goes in the ginger paste along with cumin powder, coriander powder, degi mirch, red chilli powder. Mix well so that the spices coat everything. Cook for 5 mins without a lid, then cover the wok with a lid and cook for another 10 mins.

After 10 mins, the potatoes are done and the cauliflower needs about another 5 mins of cooking. At this point add 3/4 tsp of the fresh spice mix and give everything a good toss.

Once again, cover the wok with a lid and let the cauliflower cook out for the next 4-5 mins. If the cauliflower is still undercooked, you can let them cook for another 5 mins but ensure that they do not turn too mushy.

Lastly, add the amchur powder and mix well. Turn off the flame.

Garnish with chopped fresh coriander leaves and serve with piping hot Phulkas and some Dhaba Style Dal Makhani (click  here for the recipe). I usually serve all this with an onion salad that has a lot lemon juice, some salt and a bit of freshly cracked black pepper! And we are in bliss….😀

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

This is something which has to be a part of our ‘soul food’ spreads …. if you are in the mood for rice…then this goes so well with some Dal and Chawal too!

Love,

Shreya💖

Bharwa Hari Mirch | Spicy Stuffed Green Chillies | GF vegan recipe

So, now that Diwali is done and dusted with…and having gorged on like a ton of sweets and chocolates..I don’t think I will be having anything sweet for a while!! Lol! My otherwise sweet and ‘meetha’ loving hubby too agrees with me on this😂 Now that’s a serious relief for at least a few days…no more worrying about dessert every night! He will be wanting light, non greasy but spicy food…as will I!!!!!! 

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

So coming to today’s recipe…Bharwa Hari Mirch. This can be made in so many different ways, some are stuffed with spicy potato filling, coated with gram flour mixture and then deep fried or baked (baking them is the latest fad to keep things healthy, but for me it tastes no where close to the authentic version). Some recipes call for a sweet and spicy filling of lentils as a filling and then they are later shallow fried in the pan until the green chillies char a bit on the outside! Wow…all of them are absolutely yum and bring a balance of flavours to any platter.

There is another version of these stuffed Hari Mirch which I will be sharing soon…😍

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

These, as you can see aren’t filled with anything even remotely complicated. I think Diwali prepping took care of that for a while😂….these are filled…and generously at that, with the most basic spice mix that one can find in any pantry and they are my Mom’s signature instant Bharwa Mirchi. I can assure you that these will get you hooked! They have the correct balance of tang and heat…nothing sweet! I mean, you can add some sugar to the filling but that won’t be as delicious as having them in their original avatar! Besides, these are a must make during winters…when instant pickles are enjoyed with parathasdal Chawal or practically any meal. …yummm!

Anyways, for these I have used organic green chillies, the thick variety, easily available with the onset of winters. They were pretty hot but I let the seeds stay intact. You can discard them if you feel they will be too much handle. Let’s make them, shall we?!

Yield: serves 3-4

Equipment: a kitchen towel, a pointed knife, measuring spoons, a skillet, a clean and dry glass/porcelain jar to store them.

Ingredients:

10-12 organic green chillies (the thicker variety which is usually available during winters)

2 tsp amchur powder  (dry mango)

salt to taste

a pinch of asafoetida (hing)

3-4 tbsp refined oil

Method:

Wash the whole chillies under running water but carefully as we don’t want to loose the stems.

Wipe them dry. Let them air dry as well for 15-20 mins. They must be absolutely free of any moisture.

Tip: These chillies are usually medium hot. Therefore, I always let the seeds stay intact. However, if they are very hot or you cannot handle the heat, feel free to de-seed them after they ha e dried completely.

To make the incision, keep the chillies straight on a board or hold them and using a pointed knife, cut them down the centre from the top to the bottom edge, carefully not to split them as you do so. See the picture below.

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

For the filling: Mix together amchur powder, salt and asafoetida in a bowl.

To stuff: Using a spoon fill each chilly with generous quantities of the filling mix but ensure that the stem and the entire chilly stays intact as you stuff them.

Heat oil in a skillet, once it’s hot, add the stuffed chillies and toss them in the oil for about 8-10 mins. They will shrink as they cook and the filling will ooze out in places. That’s it, remove them from the skillet and serve them hot or cold with your meal. These keep well in the refrigerator for upto a week in a glass or porcelain jar.

Pair them up with my Benarasi Samosas for that lip smacking evening snack!

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

Do try these soon…

Love,

Shreya💖

Chawal ke Namak Paare

Diwali is just around the corner….and I am sure everyone’s planning what to make for our families and friends, to gift and to enjoy! Delicious, obviously everything must be delicious…and I think they ought to be healthy too….I mean as far as possible😄

So today, I am sharing a glutenfree recipe of our very famous North Indian ‘namak paare‘ (savory crisps). I don’t really think there is anyone out there who’d not like the taste and the texture of some ‘namak paare’…😋

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These ‘Chawal ke namak paare’ are very crisp and light, I was almost surprised with the flavours. To be honest, these are the result of small blunder in my kitchen from this weekend 😂..yeah!! I had to make something else with APF (Maida) and I accidentally measured out the rice flour and only when I’d started kneading the dough did I realise my mistake…well..it was quick thinking from there and I just made these crisp treats in the next half an hour! My Mom loved them…and I know so did my hubby. These taste just yum with some hot ginger tea or even as a munchy while you watch your favourite show on the television….😉

Although, these are fried…rice flour on its own absorbs very little to almost no oil and stays crisp for at least 3-4 days. I am hooked!

Let’s make them…they’re fast, easy and absolutely mess free!! So barely any cleaning up after you are done👌🏼

Yield: serves 2-3

Equipment: measurging cups/ spoons, a large wok, a slotted ladle, a chakli press/ kitchen press, some kitchen tissues.

Ingredients:

1 cup rice flour (Chawal ka atta)

salt to taste

a pinch of baking soda (soda bicarb)

1/2 tsp black pepper powder

5 tbsp ghee

water as needed

oil to fry

Method:

Seive rice flour in a large mixing bowl, add salt black pepper, soda bicarb and ghee.

Keep rubbing these together until the flour resembles a bread crumb like texture and it holds it’s shape when held in a fist (I do it for about 20 mins to get a crisp texture later).

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Then using little water make a hard dough. Cover the dough and let it rest for 15 mins.

Next, fill the dough in the kitchen and use the plate shown in the second picture above to make the shapes of the namak paare (as the dough is glutenfree, I wasn’t comfortable rolling it and cutting it into small diamonds, you can do so if you are able to manage to roll the dough).

Heat sufficient oil in a wok, once it’s hot, turn the flame to low. Now drop the pressed pieces of dough into the oil and fry on both sides. Remember to fry on low flame so that they cook evenly and turn crisp.

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This is what it looks like after frying ⬆️

Once done, remove from the oil and place on kitchen tissue to absorb excess oil. Let them cool off completely before storing them in airtight containers.

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If you are looking for more ideas for savory treats this Diwali, click here for crispy Rawa Chakli recipe, click here for Masala Sev recipe, click here for Khasti Mathri recipe.

Love,

Shreya💝

Awadhi Dal | Lucknowi Dal

Awadhi cuisine belongs to the royal city of Lucknow in Uttar Pradesh. The cuisine boasts of rich flavours, use of milk, cream, yogurt and the delicious aroma which comes from the use of saffron, cardamom and other whole spices in most preparations. 

Awadhi cuisine (Mughlai cuisine) is hugely influenced by Mughal cooking techniques, namely dum style (cooking food on low flame for long hours) to infuse the flavours! Similar cooking patterns of cooking are found Hyderabad and parts of Punjab too. 

Lucknow is very famous for non- vegetarian fare ..namely biryanis, kebabs and other meat preparations. However, most households in Uttar Pradesh are pure vegetarians and do not eat meat and that is where you will find flavoursome vegetarian  mughlai or awadhi food. Paneer (cottage cheese), fried potatoes, pulses, etc form the base of such vegetarian meals that are essentially flavoured with whole spice and slow cooked. One such mouthwatering, rich preparation is Awadhi Dal a.k.a. Dal Sultani or Lucknowi Dal. 

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

This dal is an extremely flavourful, aromatic and a rich preparation. Simple cooking techniques that are fast and ensure authentic taste.

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

If you are looking to give your everyday dal Chawal a regal makeover, then this is the recipe for you! Everyday ingredients and a bit of magic is all that goes into making this bowl which makes you feel no less than a royalty yourself 😀

Yield: serves 2

Equipment: a pressure cooker, small pan, a ladle, measuring cups/ spoons.

Ingredients:

1/2 cup tur dal (split pigeon peas)

2 cup water

salt to taste

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1″ cinnamon stick (dalchini)

2 nos. bay leaves (tej pata)

2-3 nos. cloves (laung)

2 nos. green cardamom (choti Elaichi)

1 tsp ginger garlic paste

1/4 cup fresh yogurt (dahi)

1/4 cup milk

5-6 strands of Kesar (saffron)

chopped coriander to garnish

For the tempering:

2 tbsp ghee (clarified butter)

1/2 tsp jeera dana (cumin seeds)

1 tsp chopped green chillies

a generous pinch of asafoetida (hing)

Method:

Wash the dal and soak it in 2 cups of water for 15 mins.

In a pressure cooker, add the water and the soaked dal. Season with salt, red chillie powder, turmeric, cardamom, cinnamon, cloves, bay leaves and ginger garlic paste.

Mix them all well. Turn on the flame and let the dal and the spices come to a slow boil (take about 10 mins). Put the lid of the pressure cooker and cook it for 2-3 whistles.

Let the steam release slowly on it’s own from the cooker.

In the mean while, soak Kesar in 1 tsp of milk and let it rest.

Also, whisk curd until smooth and add the remaining milk to it. Whisk again to make a smooth paste. Set it aside.

Open the pressure cooker, remove all the whole spices. Now, add the saffron (Kesar) infused milk to the dal. Mix them well and mash the dal with the back of your spoon as you mix.

Now, let the dal cool down a bit for 5 mins. Then, add the whisked milk and curd paste. Mix it well with the dal. Boil the dal for another 4-5 mins on low flame. Turn off the flame.

Prepare the tempering: 

Heat ghee in a pan, add jeera, hing and chopped chillies and let all splutter for 1 min.

Add this tempering to the dal, garnish with chopped coriander and serve piping hot with plain rice, Tehri (North Indian mixed veg rice) or with Laccha Parathas. Add a squirt of lime juice for that extra tang with the spiciness of the green chillies 😊

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

Also try my Dhaba Style Dal Makhani and Rajasthani Dal Panchmel. 

Love,

Shreya💖

Vrat ke Pakode | Phalhari Pakode ki recipe | Glutenfree Fritters

I am a Northern Indian and having spent many winters up there, I love everything that the winters have to offer in terms of the local fresh produce! I particularly enjoy roasted or sautéed Singhara (water chestnut or water caltrop). The flavour is very earthy and not many spices are needed to enhance it further 🙂 They are commonly seen in green or brown colour…I’ve heard about the pink ones but haven’t come across any yet. Although, the green ones do have a light pinkish hue around the skin. I wish I had a few fresh ones at hand to show it’s beauty! 

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So, as I was saying…it’s available up North…usually you will find local vendors selling these on small stalls. These Singharas or water chestnuts are usually roasted on coal embers and are sold hot. The earthiness (‘sondhapan’ in Hindi) is something that grows on you and you will want to enjoy them even more! Usually paired with the evening tea, they make for a toothsome snacking option.

Since it’s a fruit, it can be enjoyed during the Vrat (fasting) season in Navratri or Mahashivratri. It can be enjoyed raw,boiled or sautéed or even roasted as I mentioned above wth some Vrat ka namak.

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes 

The Singhara is dried and powdered to make Glutenfree flour which too can be used for recipes during Vrat (fasting). It’s full nutritional properties and almost no fats!

So, today I am going to be sharing my favorite Vrat (fasting) dish, Vrat ke Pakode! Anyone who knows me well, know that’s I am not too fond of sweets…(Yes!! My blog archives tell a different story…but that’s courtesy my hubby😘😂). This is my Mom’s recipe…and I freak out over them. So much so, I refuse to share any when these are on the menu. Luckily enough, my hubby has become fond of them so he wants a share even though he isn’t fasting….so obviously I make a large batch!!

Let’s see how…

Yield: serves 1

Equipment: a large wok, a mixing bowl, measuring cups/ spoons, a slotted spoon, kitchen paper.

2 nos. large potatoes

1/4 cup Singhara ka atta (water chestnut flour or any other Glutenfree flour like buckwheat or finger millet but I always use water chestnut flour)

vrat ka namak (or regular salt) to taste

1 tsp grated ginger

1 tsp chopped green chillies

1/4 tsp black pepper powder

1/4 tsp degi mirch (optional, use it for the colour)

2 tbsp chopped coriander leaves and some extra to garnish

water as needed

oil to fry

Method:

Peel the potatoes, wash and pat dry them.

Then cut the potatoes into small cubes. Set them aside.

In a mixing bowl, add the cubed potatoes, degi mirch, black pepper pwd, chopped green chillies, chopped coriander leaves and grated ginger.

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipesVrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes

Mix these well. Add the Singhara flour/ atta. Mix well again. Do not add salt right now. (If you do, the mixture will leave a lot of water and the fritters/ pakode won’t be crisp). 

Heat oil in the wok. Once it’s hot enough, reduce the flame to medium.

Now season the mixture with salt and add a little water to it and mix well. Do not let the this mixture rest, drop spoonfuls of it into hot oil and fry them evenly until golden and crisp on all sides. Remove from the oil and place them on absorbent kitchen paper to get rid of any excess oil.

That’s it, serve them piping hot with tea and some Phalhari chutney. 

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes

Also try my Roasted Phool Makhane (spiced foxnuts), click here for recipe...makes for a great fat free snacking option as you fast!

Love,

Shreya💝

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