Category: Glutenfree Recipes

Kiwi Mojito Popsicles

Frozen desserts happen to be my favourite….especially Popsicles! 🤗😍😍 I can have too many at a go ever since I was a kid😋 

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The more fruity it is, the better it tastes! Last year too, I had shared some Popsicle recipes here..you can check those out. They are refreshing and too easy to make…maybe you could involve your kids this vacation season in some kitchen activities & make yummy Popsicles. 

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Kiwi is one of the prettiest fruits according to me….so making summery delights using them was on my mind…and Virgin Mojitos happen to me my favorite drink. Hence, I combined the two and made these really delicious Popsicles! They are healthy and absolutely irresistible 😉😉 lets get started with the easy peasy recipe…

Kiwi Mojito Popsicle

Yield: 5-6 small Popsicles

Equipment: measuring cups/ spoons, Popsicle mould, ice cream sticks, blender.

Ingredients:

2 nos. chopped kiwis

1/2 cup water

1/4 cup fresh mint leaves

2-3 tbsp sugar (add more or less)

1 tsp fresh lemon juice

Method:

Heat water in a pan, once it starts boiling, add the mint leaves and sugar. Let these boil on low flame for about 10 mins. Once done, cool completely and strain the mint leaves. Keep the strained water aside.

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Next, add chopped kiwi in a blender along with lime juice and the strained water. Blender until smooth. Then fill the Popsicle moulds with this purée and cover with the lids and place the ice cream sticks. Freeze for 6-7 hours or overnight.

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Enjoy these yummy Popsicles this summer☀️🌞

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Dont they look pretty 😬

Love,

Shreya💗

Adapted from Gimme Some Oven

Kala Chana Masala

North Indian meals are a must in my home on daily basis…they are filling, healthy and something that my hubby & I have both grown up eating😊 It’s our comfort food!

Kala Chana or  Bengal Gram/ Black Gram is full of vitamins, minerals & dietary fiber. It’s also has a very low fat content…..besides being an excellent source of iron & protein for vegetarians.

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I remember having this ever since I was a child…and quite liked it too! Typical North Indian flavours…served with some rice or crispy, flaky parathe👌🏼 One can make it spicy or keep it on the mild side.

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Besides, it’s easy to prepare….lets get started with my Mom’s recipe…

Yield: serves 2-3

Equipment: pressure cooker, measuring cups/ spoons.

Ingredients:

2 cups kala Chana (soaked overnight in 5 cups of water)

1 nos. large onion chopped

2 nos. chopped tomato

1 nos. cubed potato

2 tbsp ginger-garlic paste

2-3 nos. slit green chilli

1/2 tsp jeera Dana (cumin seeds)

1 pinch hing (asafoetida)

1 tbsp each of coriander pwd & cumin pwd

1/2 tsp turmeric pwd

1 tsp red chilly pwd

1 tsp Garam masala pwd

salt to taste

2-3 tbsp oil (I use mustard oil)

chopped coriander as needed

water as needed

lemon juice as per taste

Method:

Heat oil in the pressure cooker, then add jeera and hing. Let this splatter. Then add the onions, green chillies & ginger-garlic paste. Stir and let these cook until the onions are golden. Then add the tomatoes & all the dry masalas mentioned above including garam masala. Season with salt. Cook on medium heat until the tomatoes are soft and the oil begins to seperate. Add the potatoes & the drained kala Chana (Keep the water in which the Chana was soaking aside for later use).

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Keep stirring and sautéing the spices with the Chana and potatoes for about 5-7 mins. Then add chopped coriander leaves & the water kept aside. Add more water if needed in case you want a thinner gravy. Cover the pressure cooker with the lid and place the weight on top. Let it cook on medium flame for about 7-8 whistles (or more depending on the pressure cooker you are using). Once done, turn off the flame and let the pressure release on it own. Open the cooker & add lemon juice and mix well. That’s it..serve hot!

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

This is really quick and super yum!

Love,

Shreya💖

Til aur Moongfali ki Chikki

The Kite Flying Season is here! The Harvest Festival or Makar Sankranti as known in most parts of India…or Lodhi in Punjab! It brings us such joy to celebrate this festival…😊 And it marks the beginning of Spring in India! 

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Eating Sesame (til), Peanuts (Moongfali) & Jaggery (Gur) is a tradition on this day…and making Chikki (brittle) or Laddoos (fudges) with these ingredients are very common is every household. My Mom would make these too and we enjoyed them for weeks as she’d make them in large batches😁

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A lot of people make these Chikkis with sugar too…and my Mom shared her recipe with me a few years ago…as I wanted to make another variety of these…along with the usual jaggery ones. The ones made with sugar are more crispy! Let’s get started…

Yield: 4 large quarters or 8-10 smaller pieces

Equipment: a non stick pan, a plate/ tray, a spatula, measuring cups/ spoons.

Ingredients:

1 cup sugar

1/2 cup roasted sesame seeds (white/ black)

1/2 cup roasted & husked peanuts (unsalted)

1/2 tsp cardamom pwd (optional)

1 tsp ghee + extra to grease the tray

Method:

Grease the tray and keep it ready. Heat ghee in the pan and the sugar. Let the sugar melt on low flame until it dissolves completely. Then add the cardamom pwd, sesame seeds & peanuts.

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Keep the flame low and mix everything very well. Turn of the flame immediately. Now pour this mixture on the greased tray quickly and spread it out a bit. Take a knife and make lines on the mixture if you want to have evenly shaped pieces later. 

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Wait for the mixture to cool down..it will take about 15-20 mins. Then break it into pieces and store in an airtight container. It remains fresh for upto 2 weeks.

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Happy Sankranti Everyone!

Love,

Shreya💕

Dhaba Style Dal Makhani

Dal Makhani is everyone’s favourite dal when we are at restaurants or dhabas! ☺️ Rustic flavours with the robustness of Garam Masalas and the rich creaminess make it very irresistible. 

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It’s our favourite too…specially when we visit our favourite Dhaba on the outskirts of the city. It tastes just heavenly with some rotis and sliced onions! That’s all…no need to complicate things!

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I have tried many recipe for dal makhani earlier too…but was never really satisfied with the outcome. Recently, when we were at this Dhaba again…I had the luck to find out a secret from the chef himself to make this dal taste absolutely divine! I couldn’t wait to come home and try it again! It tasted just like the one we ate at the Dhaba…so easy that I couldn’t believe I had finally made it just the way we loved it ☺️👌 although he didn’t specify the exact quantity of the ingredients but I had to adjust it according to the quantity I was making for us.

Let’s get started..

Yield: serves 2-3

Equipment: a heavy bottomed wok, a pressure cooker, measuring cups/ spoons.

Ingredients:

1/2 cup Rajma (kidney beans)

1/2 cup black whole urad dal

2 cups water

salt to taste

4 tbsp butter

1/4 tsp hing (asafoetida)

1/2 tbsp ghee

1 cup chopped onions

5-6 tbsp ginger-garlic paste

1-2 nos. black cardamom

1 tsp chopped green chillies

1 cup chopped tomatoes

1/2 tsp turmeric pwd

1 tsp degi mirch

1/4 tsp sugar

1 tsp coriander pwd

1/2 tsp roasted cumin pwd

1/2 tsp fennel pwd (saunf pwd)

1/2 tsp Garam masala

1/4 cup fresh cream

chopped coriander & fresh cream to garnish

Method:

Soak the lentils for 6-7 hours. Then pressure cook them with 2 cups of water and some salt until they are soft and mushy. Approximately 6-7 whistles are enough. Let the pressure release on its own before you open the lid.

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Heat ghee & butter together in the wok. Then add the hing, cardamom, chopped onions, chillies & ginger-garlic paste. Cook until they are slightly golden and the raw smell goes away.

(The chef’s tip of adding fennel pwd is what makes a lot of difference due to its earthy aroma & tasted like the one we eat at the dhabas). Then add all the masalas except Garam masala. Sauté well for about 5-7 mins. Then add the tomato. Season with salt & sugar.

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Also add the Garam masala now. Cook for another 2-3 mins…or until the tomatoes are mushy and the oil floats around the masalas, then add the boiled lentils with it’s water too. Mix well and let it cook for 7-8 mins. Then add the cream and let the dal boil for 15 mins on low flame. Keep stirring it around a few times. You can add some water to adjust the consistency too. That’s it…the dal is ready! You can garnish with some coriander and cream before serving. Enjoy it warm with any roti or some rice and salad 😁

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Comfort food at it’s best….😉

Love,

Shreya💖

P.S. If you don’t have fennel pwd, you can make some by roasting it for a couple of mins just to heat it up…the colour mustn’t change and then grinding/ pounding it well.

Gajar ka Halwa

Another one of my favourite winter indulgences…Gajar Ka Halwa..or Gajrela! Too delicious to miss this one. It’s a must in almost every North Indian home during winters…..we enjoy it for breakfast or serve it for dessert post our meals..😀 

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Everyone makes it either by cooking carrots with milk and letting the milk reduce…it takes almost 2-3 hours for this process to happen! Or some even add milk solids (Mava/ khoya)..this takes a little lesser time and the taste is awesome! But I cook my Gajrela with condensed milk as many people do. It’s faster and doesn’t compromise on the taste…it’s soft, moist & just melts in the mouth! Moreover, it’s instant😉😉….

How to make gajar ka Halwa instant gajar ka halwa easy recipe for gajar ka halwa Polkapuffs recipes Indian dessert carrot halwa

My Mom had told me I could use condensed milk when I was making it for the first time post my wedding, I hadn’t been keen on spending a long time waiting for it to cook! So I have kept following the same method to cook this all these years…and it always works so well! Let’s get started..

Yield: serves 4-5

Equipment: a heavy bottomed wok, a spatula, measuring cups/ spoons.

Ingredients:

500 gms grated red carrot

300 ml condensed milk (I used Amul)

3-4 tbsp sugar (optional)

1/2 cup ghee

1 tsp cardamom pwd

1/2 cup shallow fried mixed dry fruits

Method:

Heat ghee in the wok, once it’s hot enough, turn the flame to low. Add the grated carrot, cook while you stir it constantly until it turns mushy and very soft…it must be about 90% cooked and takes approximately 20-25 mins. Then add the cardamom pwd & condensed milk and keep stirring until the condensed milk gets completely absored into the carrots & dries up well.

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That will take about 10 mins. Next, add the sugar if needed along with the shallow fried dry fruits of your choice..I have used pistachios, cashews, raisins & almonds here. Cook for another 5 mins. That’s it..it’s ready to be served. You can add a scoop of chilled ice cream with the warm Halwa..tastes so good! 😋

How to make gajar ka Halwa instant gajar ka halwa easy recipe for gajar ka halwa Polkapuffs recipes Indian dessert carrot halwa

Go on…have a bite!

Love,

Shreya💖

Nimona/ Green Peas Curry

Winters for us are incomplete if we don’t make Nimona… Rustic flavours and hints of spice make this a family favourite! 👌😊 

Nimona recipe U.P. Style Nimona Green pea curry North Indian Nimona Polkapuffs Easy Indian food

The onset of winters brings really soft and sweet green peas….and this one of the best ways to enjoy the fresh produce. Nimona is best enjoyed with some short grained rice…lots of salad..a dash of lime and a healthy drizzle of melted ‘ghee‘ over it all! A soul warming meal…☺️

Nimona recipe U.P. Style Nimona Green pea curry North Indian Nimona Polkapuffs Easy Indian food

My Mom makes the best Nimona…hands down! It’s a family recipe which I am sharing today…it’s so delicious & healthy.

Let’s start with my Mom’s recipe..

Yield: serves 2

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

Ingredients:

1 cup coarsely ground fresh raw green peas

1/2 cup shelled fresh raw green peas

1/2 cup cauliflower florets

1/2 cup cubed potato

1/2 cup sliced onions

1-2 tbsp ginger-garlic paste

1/2 cup cubed tomato

5-6 tbsp mustard oil (use any oil of your choice)

a pinch of asafoetida (hing)

1/2 tsp cumin seeds (Jeera)

1-2 nos Bay leaf

1 nos. slit green chilly

1/2 tbsp cumin pwd

1/2 tbsp coriander pwd

1/2 tsp degi mirch

1 tsp red chilli pwd

1/2 tsp turmeric pwd

1/2 tsp Garam Masala 

salt to taste

lemon juice as needed

Method:

Heat oil in the wok, shallow fry the cubes of potatoes & cauliflower florets until golden brown, drain them from the oil and set aside.

Nimona recipe U.P. Style Nimona Green pea curry North Indian Nimona Polkapuffs Easy Indian food

Now, add bay leaf, Jeera & hing in the same oil. Once these crackle a bit, add the onions & ginger-garlic paste. Sauté until golden brown. Then add all the spices except salt & Garam masala. Cook until the oil is seperated from the spices. Now, add tomatoes and cook again until the oil seperates once again.

Nimona recipe U.P. Style Nimona Green pea curry North Indian Nimona Polkapuffs Easy Indian food

Then, add the ground green peas and sauté for 5-8 mins on low heat. Season with salt at this stage & add the garam masala. Give it a good mix…add the fried veggies now. Sauté for 4-5 mins to incorporate the flavours. Now add some water to correct he consistency of the gravy and cover to let it boil for about 5-8 mins on low heat. That’s it….turn off the heat…taste and adjust the seasonings. Add a dash of lemon juice! Enjoy 😬

Nimona recipe U.P. Style Nimona Green pea curry North Indian Nimona Polkapuffs Easy Indian food

Make the most of the Winters….😀

Love,

Shreya💖

Methi Aloo (Fenugreek Green with Potato)

Winters are here….though it’s not too chilly yet, but I can feel it in the air. Specially early mornings are so pleasant! The Sun looks kinda bleak these days…& it’s my favourite time of the year😊

It’s also when I love eating everything wintery! From a yummy platter of Litti Choka to spicy mouthfuls of Samose ki Chaat 😀👌…and along with these…I also like enjoying something as yummy and humble as the Methi Aloo…in my Mom’s style😋 which is so delicious and not at all bitter! Infact, it’s anything but bitter!!

How to make Aloo Methi Recipe for Methi aloo Polkapuffs Indian recipes

It’s too simple to make this..very few ingredients and it is ready in a matter of minutes😉…a typical North Indian style preparation. I packed this for my hubby’s lunch box today and saved some for my lunch! Enjoyed it with some salad & hot rotis👌

Let’s start with my Mom’s recipe….

Yield: serves 2

Equipment: a wok, a spatula, mess cups/ spoons.

Ingredients:

500 gms washed & finely chopped methi leaves (fenugreek greens)

3 nos. potatoes peeled & cubed

1 nos. chopped tomato

2 nos. whole dry red chilli

4-5 cloves of garlic

salt to taste

1/4 tsp turmeric pwd

1/2 tsp Garam masala 

3 tbsp mustard oil ( you can use refined oil too)

Method:

Heat oil in a wok, once the oil smokes (if using mustard oil, don’t smoke it if you are using refined oil), reduce the flame and add the potatoes and stir fry on low flame for 5 mins. They will turn golden brown. Then add the whole red chillies & crushed garlic. Sauté for 2 mins. The add the chopped methi leaves & season with salt and turmeric pwd. Mix well and let the cook for a few mins. You can cover with a lid if you wish. I don’t because methi cooks very fast and a cover isn’t required.

How to make Aloo Methi Recipe for Methi aloo Polkapuffs Indian recipes

Once the methi leaves are cooked well, add the tomatoes and again cook for 5-8 mins or until the tomatoes turns soft and mushy. Once that’s done, add garam masala and mix everything well. Just cook for another 2 mins. That’s it! It’s ready. (What actually works in reducing the bitterness is the tomato & the garlic)

Serve it piping hot! 😄

How to make Aloo Methi Recipe for Methi aloo Polkapuffs Indian recipes

Hope you like this…it’s just perfect for this season. You can have it with some rice & dal too!! 😬

Love,

Shreya💞

 

Paneer Bhurji/ Paneer Pav Bhaji/ How to make Paneer Bhurji

Paneer Bhurji happens to one of my many quick fixes during weekdays…like Besan Wale Shimla Mirch Aloo😬 Also, it happens to be my hubby’s and my favourite! We both enjoy this for breakfast with some toast or even for lunch or dinner with hot Phulkas or Paratha! Such a great combo…served with some sliced onions and a squeeze of lime juice..👌👌😋 

This one even gets packed for his lunch box! At times, I stuff the leftovers between two slices of Wholewheat bread, toast it and slather the sandwich with some spicy garlic chutney! Another way you can serve it is by pairing it with some warm, buttered Pav, like Paneer Pav Bhaji…because the ingredients are the same😉😉

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My mom makes a very delicious version of this Bhurji, but my version is slightly different. Actually you can also make egg Bhurji using this recipe! You will hardly take 30 mins to prepare this …let’s get started..

Yield: serves 2

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

Ingredients:

200 gms paneer (cottage cheese)

1 nos onion finely chopped

1 nos tomato finely chopped

1 nos capsicum finely chopped

2 tsp green chilly-ginger-garlic paste (ggg paste)

1/2 tsp red chilly pwd

1/2 tsp degi mirch pwd

1/4 tsp turmeric pwd

1 tsp roasted cumin pwd (bhuna Jeera)

1/4 tsp coriander pwd

1 tbsp pav bhaji masala

salt to taste

chopped coriander leaves as needed

1/4 tsp lemon juice

2 tbsp oil/ butter (I usually use butter😁)

a pinch of asafoetida (hing)

Method:

Crumble paneer properly and set it aside.

Heat oil in the wok, add hing next. Let it sizzle for a minute, add the onions next. Let the onions sauté for for 2-3 mins so that they turn translucent. Then add ggg paste and again cook it for 2 mins. Add the capsicum and all the dry spices except pav bhaji masala. Also, season with salt. Sauté these together for the next 5 mins or until the capsicum turns soft. Then add the tomatoes and Pav bhaji masala.

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Sauté for 5 mins, the tomatoes should be cooked and turn soft and pulpy. Add the crumbled paneer and mix well. Mash the paneer with the masalas nicely. Cook covered for about 2-3 mins. Turn off flame, add coriander leaves and some lemon juice 👌👌 that’s it! Ready…enjoy!

You can also try my Pav Bhaji recipe!

Paneer Bhurji recipe Indian food How to make paneer pav bhaji  How to make Paneer Bhurji  Restaurant style paneer Bhurji  Easy paneer Bhurji recipe Polkapuffs

Common, try this out soon…you will love the lip smacking flavours!

Love,

Shreya💞

Adapted from Tarla Dalal

Dhabe Wale Chole/ Chickpeas in a Spicy Indian Curry / Chana Masala Recipe

There is list in my mind which contains the names of the dishes that I would never refuse!! Chole or Chana Masala being one of the many on that list! 😛 it’s simply irresistible! 

I enjoy it with some steamed rice or Paratha, Missi Roti or Aloo ke Bhature….the list is endless when it comes to what you could pair with Chole👌😄

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Look at that deep, rich colour of the gravy! This was totally lip smacking along with some Laccha Parathas. It tasted like the ones we enjoy at Punjabi Dhabbas 😋 And speaking of lip smacking, you should try my Khatte Chole too😁

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I had been wanting to try this recipe for a very long time and finally did it on the weekend. Hubby and me..we both relished it to the core! Besides, it’s really easy to make☺️ Here’s my take on it…

Yield: serves 2

Equipment: a pressure cooker, a heavy bottomed wok, a ladle, a blender, measuring cups/ spoons, a small pan.

Ingredients:

2 cup chickpea (White Chole)

1 nos. teabag

2 nos. medium onion

1 nos. large ripe tomato

1/2 cup coriander leaves

10 garlic cloves

2″ piece of ginger

2 nos. green chilli

1 bay leaf

4-5 cloves (Laung)

4-5 whole peppercorns (kalimiri)

1″ piece of cinnamon (dalchini)

1 nos. black cardamom (Badi elaichi)

2 nos. green cardamom (choti elaichi)

1 tsp roasted cumin pwd (Jeera)

1 tsp coriander pwd

1/4 tsp turmeric pwd

1/2 tsp degi Mirch pwd (red chilli pwd)

1/2 tsp anardana pwd (optional)

2 tsp tamarind pulp

Salt to taste

2-3 tbsp oil

a pinch of hing (asafoetida)

1/2 tsp Jeera dana (cumin seeds)

some cubes of fried cottage cheese (paneer) and onion rings to garnish.

Method:

Soak the Chole overnight in 4 cups of water. Next day, pressure cook the soaked Chole with some salt and the teabag. It will take 3-4 whistles to cook. Once done, discard the teabag & drain all the water. Now add the roasted cumin pwd to the boiled Chole and mix it well. Set that aside for later use.

Grind the ginger, garlic , green chillies and onions together to make a smooth paste. Also purée the tomato and coriander leaves together. Set these aside.

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Now, heat oil in the wok. Once it’s hot enough, add the Jeera dana and hing. Let these splatter a bit. Then add all the whole spices and sauté for a minute.

(Please note that my hubby doesn’t not like whole spices in the food so I have used the infuser while sautéing the spices and then later discarded the same, you can add directly into the wok).

Then add the onion, ginger, garlic & green chilli paste. Cook this for about 7-8 minutes until it leaves oil from the sides. Next add the tomato and coriander purée. Again cook on medium flame for about 10 minutes. The colour will darken and the oil should separate. Also, the mixture will not have the raw fragrance of the tomatoes. At this stage, add the dry spices except the anardana pwd and season with salt (but not too much as the boiled Chole is seasoned with some salt while boiling).Mix well and cook for 5-6 mins for the spices to cook well.

Now add the boiled Chole + anardana pwd (optional) + tamarind pulp. Mix well and add some water to correct the consistency. Cover and cook for 15 mins. Once done, check for seasonings and correct the same. Garnish with some cubes of fried paneer and a few onion rings! That’s it..serve it piping hot 👌😄

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And that’s how you spend a lazy Sunday! 😂 Enjoy!

Love,

Shreya💖

Adapted from Cookoholichomemaker

Rajgira Ki Nankhatai/ Rajgira Cookies/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival

I had shared the recipe for Rajgira Halwa recently with you guys for Navratri Fasting menu. That was very healthy and delicious too 😊 

Today, I bring to you a very crunchy and delicious Rajgira Nankhatai! Perfect for dipping in your evening tea while you fast…or for those hunger pangs in the middle of the day! They are good for kids too😁. Since I had some Amaranth flour left-over after making the halwa … I started looking for easy recipes. This recipe fits the bill perfectly…it was instantly approved by hubby😘 with two thumbs up!! 💃 I am very happy that it worked so well on the very first attempt! Now I will make it even when I don’t fast 😄

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

Since this recipe uses Glutenfree flour, you will have to work very carefully while making the dough and keep an eye on it while baking too. Let’s get started with the recipe.

Yield: 18-20 Nankhatai depending on the size.

Equipment: a large mixing bowl, blender, a knife, measuring cups/ spoons, baking tray, aluminium foil, a cooling stand.

Ingredients:

1 1/2 cup Rajgira ka atta (amaranth flour)

1/2 cup powdered sugar

5 tbsp powdered almonds

1/2 tsp cardamom pwd

6 tbsp desi ghee

a pinch of sendha namak (rock salt, use regular salt if you are not fasting)

less than 1/4 cup water (approximately)

chopped pistachio for garnishing (optional)

Method:

In a large mixing bowl, add the powdered sugar, ghee and cardamom pwd. Mix it all well. Then add the almond powder too and mix again. Next, add the Rajgira atta and slowly also pour some water. Mix well with your hands. It won’t be a tight dough. So bring everything together carefully and cover the bowl. Keep the covered bowl in the refrigerator for 15 mins.

Rajgira Ki Nankhatai/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival Amaranth recipes Glutenfree recipes Vrat ka khana  

Pre-heat the oven for 10mins @ 170’c. (Pls note that every oven works differently, so you will have to adjust the temperature and baking duration according to your oven). Line the baking tray with aluminium foil.

Then after 15 mins, remove the dough from the refrigerator and make small, equal sized balls. Make a cross over each ball with a sharp knife (this helps in releasing any steam within). Bake them at 170’c for 15 mins. If at all you feel they haven’t baked completely, you can let them bake for another 5-8 mins. But please keep an eye on them. Once it’s done, bring them out of the oven and cool the tray on a wire stand for 15 mins. The Nankhatai will crisp up and will be easy to handle. Sprinkle some chopped pistachios and serve 😊

Rajgira Ki Nankhatai/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival Amaranth recipes Glutenfree recipes Vrat ka khana

Enjoy these Nankhatai with tea or simply munch away☺️

Love,

Shreya❤️

Adapted from The Times Of India.

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