Category: Glutenfree Recipes

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

img_5894

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.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2016/11/23/adai-with-tomato-onion-chutney/

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.

img_5566img_5567

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’…😋

1476694470239

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).

img_5476img_5477img_5478img_5479

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.

img_5480

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.

1476694668497

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! 

img_1210

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💝

Instant Kesar Peda

Yes, everyone knows I love Pedas 😉 I like them all…well almost! What’s not to like, they are sweet, slightly fudgy and so delicious! Much like these golden beauties…my Instant Kesar Pedas (saffron fudge). A 15 min wonder..more like. 

My blog has many recipes for Pedas, some very quick and some slightly lengthy…but each hold their own…..they are yummy and so tempting.

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

I made these Pedas on the first day of Navratri last weekend…I could think of my Kaju Katli…but I will make that for Diwali 😁along with some Karachi Halwa! I am salivating just thinking about the feast in store for the days to come 😍

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

Anyways, coming to these Pedas….you may or may not have them during Navratri fasts depending on what rituals you follow…

Yield: 8-10 Pedas

Equipment: measuring cups/ spoons, a heavy bottom non-stick pan, a wired whisk, a plate.

Ingredients:

200 gms condensed milk

1 cup milk powder

2 tsp warm milk

9-10 strands of saffron and some extra to use for the garnish

2 tsp ghee + extra to grease your palms while shaping them

Method:

Mix warm milk with the saffron strands and let it stand for 5-8 mins until the milk is coloured beautifully.

img_1205

Next, add milk powder and condensed milk to the pan. Add the saffron infused milk too. Whisk it well until it’s lump free. Place the pan with the mixture on medium flame and cook while you stir it constantly. Add 2 tsp ghee and keep stirring, I cooked it for about 10 mins to achieve a dough like consistency which leaves the sides of the pans once cooked.

Take the mixture from the pan onto a greased plate. Knead the mixture like a dough for 2 mins. Let it now cool for the next 8-10 mins. Then, grease your palms with some ghee and take a small portion of the dough and shape it into a Peda. Do the same for the rest of the dough. You can use any stamps to make some pretty designs or simply decorate them with a few strands of saffron.

Cool them in the refrigerator before you serve. They stay fresh in the refrigerator for about 3-4 days.

img_1204

You can also try my instant Dhoodh Peda, Mathura ke Pede, Khoya Peda, Mawa Burfi among many others this Diwali 😊

Love,

Shreya💝

Chatpate Saunfia Aloo (no onion no garlic recipe)

I love potatoes! I can have them in any form except sweet 😱😱 Potatoes got to be spicy and delicious….can’t be bland and sad…! That’s what I am sharing today…awesome, spicy and so easy to make too!

Besides, it’s without any onion and garlic too…so perfect for the upcoming Indian festivals like Navratri when most of us eat food sans the onion and garlic element for 10 whole days. I won’t get into giving you the background of the festivals and the why’s and the how’s!

Chatpate Saunfia Aloo No onion no garlic recipes Polkapuffs Aloo Recipe Recipes for Navratri

This recipe can be made in many ways and enjoyed in many more too! My Mom usually makes another kind of Aloo without onion and garlic, this is inspired from her basic recipe..which by the way has way too many fans out there 😍

I have mentioned the spices that I have used, but you can always change them slightly to your preference. These potatoes can be served as starters, along with dal and some steamed rice or you can add them to any curry/ gravy and enjoy it with Phulkas (Indian flatbread).

Yield: serves 2

Equipment: a heavy bottom skillet or pan, a large pot, measuring cups/ spoons.

Ingredients:

300 gms baby potatoes (I have used the smallest kind, you can also use regular potatoes and cut them into cubes for this recipe)

salt to taste

3 cups water

1 tbsp refined oil

a pinch of asafoetida (hing)

1 tsp fennel seeds (saunf)

2-3 nos. green cardamom (choti Elaichi)

1 tsp roasted cumin pwd (bhuna jeera pwd)

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd (I used degi mirch)

1/2 tsp crushed anardaana seeds

1/4 tsp chaat masala (optional)

a pinch of Garam masala 

chopped coriander to garnish

Method:

Wash the baby potatoes well, do not peel them.

In a large pot, boil water with salt. Add these potatoes in boil until 80 percent cooked. They must not be mushy in texture. Drain the water and let the potatoes cool (skip the boiling bit if using large potatoes cut into cubes).

img_5228

Now, heat oil in the skillet. Add hing and saunf along with cardamom. Let them crackle. Next, add the dry spicies mentioned above except anardana pwd and chaat masala. Sauté them together for 2 mins. Next, tip in the potatoes and check the seasoning, add more salt if needed. Mix well and cook for about 5-8 mins (I let the skin crisp up a bit). Finally, add the anardaana pwd and/ or chaat masala (I always add a bit, tastes so good!). Turn off the heat and garnish with some chopped coriander leaves. Serve them piping hot!

img_5230

Also, try my dahi aloo (no onion garlic), phalhari Kadhai paneer (no onion garlic), Phalhari chutney (no onion garlic) or see my collection of Navratri Recipes here.

Happy Cooking folks!

Love,

Shreya💝

error: Content is protected !!