Category: Indian Snacks

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake despite being eggless 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is made without eggs as the name suggests, I had no plans to make this immediately after the Parsi mawa cake recipe that I posted yesterday. But it so happened that I received many messages and some emails asking for an eggless/ egg free version of the same. I felt it was necessary to do soon so that my readers can try if they so wish to, hence today I’m posting an egg free version here.

I saw a few videos on YouTube long back on egg free mawa cake and it is pretty much like my Egg free Ribbon Cake recipe with a few modifications here and there. The texture, to my surprise has turned out well and the taste is really caramel like, which I loved!!

Let’s move on to the recipe.

Preheat the oven @180’c.

In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.

Add 1/4 cup of milk and whisk again.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.

Whisk well.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Add grated khoya/ mawa.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.

Grease a 9″ loaf pan, line the base with a piece of parchment.

Pour the batter into the pan, sprinkle some sliced pistachio on the top.

Tap the pan a few times on the work surface to release air bubbles.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Bake for 40-45 minutes @180’c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.

If the cake is under cooked, bake for another 5-10 minutes.

Cool the cake on a cooling rack for an hour before de moulding it and slicing.

I’ll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9"loaf

Light, moist and delicious egg free Parsi Mawa Cake is easy to make and goes well with tea/ coffee!

Ingredients

  • 1/2 tin condensed milk (1/2 of 400gm tin)
  • 3 tbsp. soft unsalted butter
  • 1 cup Maida / APF
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp. powdered sugar (adjust this to taste preference)
  • 1/2 tsp cardamom powder
  • 1/2 cup grated mawa/ khoya
  • 2 tbsp. sliced pistachio

Instructions

  1. Preheat the oven @180'c.
  2. In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.
  3. Add milk and whisk again.
  4. Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.
  5. Whisk well.
  6. Add grated khoya/ mawa.
  7. Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.
  8. Grease a 9" loaf pan, line the base with a piece of parchment.
  9. Pour the batter into the pan, sprinkle some sliced pistachio on the top.
  10. Tap the pan a few times on the work surface to release air bubbles.
  11. Bake for 40-45 minutes @180'c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.
  12. If the cake is under cooked, bake for another 5-10 minutes.
  13. Cool the cake on a cooling rack for an hour before de moulding it and slicing.
  14. I'll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

Notes

Use good quality mawa. Do not over mix the batter. Let the cake cool down completely before slicing.

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Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Love,
Shreya 🙂

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Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake

 Parsi Mawa Cake | Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is usually topped with some sliced nuts or cashews. I like the look of the sliced nuts hence went with that option. And I simply loved the nutty aroma of these nuts once they are baked and they did turn a bit crunchy, giving a lovely bite to this soft, fluffy cake.

Parsi Mawa Cake | Bakery Style Mawa Cake

Look at that crumb!! Moist, fluffy and the cake rose so beautifully (pssst…it has no baking powder or baking soda and yet it rose remarkably well)! I have to admit this my first trial with a mawa cake and I just tweaked my recipe for Strawberry Snack Cake and made this mawa cake a few days ago. I’m really stoked at how nicely it all worked out and it didn’t end up in the bin..hehe!!  Besides, my hubby really enjoyed this, to the last crumb if I must say so myself!! So that’s one cake which is going to feature often in my ‘baking for weekend’ list! 🙂

Parsi Mawa Cake | Bakery Style Mawa Cake

It slices very neatly if you let cool down for 20-30 minutes. This cake stays fresh for 4-5 days in an airtight container at room temperature and up to 7 days in the refrigerator.

Let’s get cracking!

Bring all the ingredients to room temperature. I used a 5″ cake tin.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.

Remember to scrap down the sides of the bowl as you whisk them.
Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.

Parsi Mawa Cake | Bakery Style Mawa Cake
Then sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Sprinkle the sliced nuts on top.

Parsi Mawa Cake | Bakery Style Mawa Cake

Bake the cake on the middle rack at 180’C for 40-50 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.

Parsi Mawa Cake | Bakery Style Mawa Cake
Serve warm or at room temperature.

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 5" round cake

Parsi Mawa Cake is a delicious, flavorsome cake to accompany your tea/ coffee. A crunchy topping of sliced nuts adds a lovely texture to every bite!

Ingredients

  • 3/4 cup + 2 tbsp. castor sugar
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1/2 tsp cardamom powder
  • 1 cup All Purpose Flour (Maida)
  • 100 gms crumbled mawa
  • 1/4 tsp. salt
  • 1/4 cup sliced pistachios and almonds

Instructions

  1. Bring all the ingredients to room temperature. I used a 5" cake tin.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  4. Remember to scrap down the sides of the bowl as you whisk them.
  5. Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
  6. Add one whole egg at a time to the mixture and beat to incorporate.
  7. Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.
  8. Then sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
  12. Sprinkle the sliced nuts on top.
  13. Bake the cake on the middle rack at 180'C for 40-50 minutes. Bake using the bottom heating coils/ rods.
  14. Insert a toothpick in the center of the cake to check doneness. If it's underdone, bake for another 5-10 minutes.
  15. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  16. Serve warm or at room temperature.

Notes

This recipe doesn't need baking soda/ baking powder, Use good quality, fresh mawa/ khoya. Let the cake cool before you slice or remove it from the tin.

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Love,
Shreya 🙂

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Parsi Mawa Cake | Bakery Style Mawa Cake

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

 Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits are crispy, crunchy and very delicious on their own or with some Indian style ‘chai’. These biscuits have originated in the state of Punjabi but has become very popular all over the country.

Bakery Style Atta Biscuits | No egg No butter Wholewheat Biscuits

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits are a staple in most tea shops around India. Even in most households, these biscuits find a home as they are delicious and very light as well. These biscuits are an Indian take on the classic English shortbread biscuits. However, they are made without butter and all purpose flour. Hence they have a slightly dense texture and they are so crumbly.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits has been one of my favorites from when I was a teenager and I’d have these when my Mom got them from a nearby Punjabi grocery stores. Somehow, I had never really liked them before and then, all of a sudden, I just fell in love with them! Have you had these with milk?! Oh they taste amazing 🙂

These are made with just 5 ingredients! I didn’t even need any whisking machine or any fancy equipment to make the dough. This biscuit dough doesn’t need to be chilled either before being baked. So that means this is a quick, instant biscuit that you can whisk up as and when you like.

Let’s bake!

Preheat the oven @ 160’c for 10 minutes. Line a baking tray with parchment paper.

In a large mixing bowl, take ghee (clarified butter) and powdered sugar.

Bakery Style Atta Biscuits | No egg No butter Whole wheat BiscuitsBakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Whisk together the sugar with the ghee until they are well incorporated. This mixture does not have to be very light and fluffy.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Next, add the baking powder and half of the whole wheat flour.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Whisk gently and add the remaining whole wheat flour.

Add milk a little at a time and make a soft, pliable dough.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

I have used a chakli/ cookie press (the ribbed plate to shape these cookies).

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Divide the into two equal haves, shape it into logs. Fill one log into the chakli/ cookie press and shape the cookies, keep each cookie about 1 inch -1 1/2 inch long.

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Bake them @160’c for 15-16 minutes or until the edges turn golden brown.

Once baked, cool them on a cooling rack for a few minutes. They turn crisp quite quickly.

I’ve shared the ingredients in cup/ tablespoons but please be careful, they are approximate measures. It’s best to use ingredients in grams.

1+1/4 cup Atta/ wholewheat flour

1/4 cup ghee

12 tbsp powdered sugar

1/4 cup milk

3/4 tsp baking powder

Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Prep Time: 15 minutes

Cook Time: 17 minutes

Total Time: 32 minutes

Yield: 30 biscuits approx.

Made with whole wheat flour, these crispy, crunchy and egg free biscuits are light and addictive and pair fabulously with chai!

Ingredients

  • 150 grams whole wheat flour (Atta)
  • 60 gms ghee (clarified butter) at room temperature, not melted
  • 90 gms powdered sugar
  • 3/4 tsp baking powder
  • 60 ml milk approx.

Instructions

  1. Preheat the oven @ 160'c for 10 minutes. Line a baking tray with parchment paper.
  2. In a large mixing bowl, take ghee (clarified butter) and powdered sugar.
  3. Whisk together the sugar with the ghee until they are well incorporated.
  4. This mixture does not have to be very light and fluffy.
  5. Next, add the baking powder and half of the whole wheat flour.
  6. Whisk gently and add the remaining whole wheat flour.
  7. Add milk a little at a time and make a soft, pliable dough.
  8. I have used a chakli/ cookie press (the ribbed plate to shape these cookies).
  9. Divide the into two equal haves, shape it into logs.
  10. Fill one log into the chakli/ cookie press and shape the cookies, keep each cookie about 1 inch -1 1/2 inch long.
  11. Bake them @160'c for 15-16 minutes or until the edges turn golden brown.
  12. Once baked, cool them on a cooling rack for a few minutes. They turn crisp quite quickly.

Notes

These cookies stay fresh for 5-6 days in an airtight container. The dough doesn't need to be chilled before baking. If you don't have a cookie press, roll the dough and slice it any shape before baking them.

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Bakery Style Atta Biscuits | No egg No butter Whole wheat Biscuits

Love,
Shreya 🙂

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Bakery Style Atta Biscuits | No egg No butter Whole wheat BiscuitsAdapted from YouTube.

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe is one of the most popular dips or accompaniments served with idlis, dosas or wadas across all Udupi style restaurants in Mumbai. It tastes very delicious and is very simple to nail! 🙂 

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe even pairs deliciously with some Adai dosa which is made with mixed lentils and rice. It needs no fermentation either and is rather healthy 🙂 Coming to this white coconut chutney, it really looks very simple and almost plain Jane kinds but that’s not true. One spoonful of this stuff and you will be addicted! It has a mild punch and an tangy aftertaste, you’ll soon know how??! 😉

Before I forget, this crispy, golden brown dosa in the pictures is made using my no-fail homemade Idli-dosa batter, recipe for which is right here!

Also, try my recipes for,

Tomato Onion Chutney
Green Coconut Chutney
Instant Tiffin Style Sambhar

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe uses the most basic pantry essentials and takes under 30 minutes to prepare from scratch!  The only difficult part (for me) is to get that coconut out of its shell! My trusty help almost always is around to do the task and from there on I’m pretty comfortable 😉

Anyways, if you’ve tasted this chutney before over at a Udupi joint, you’ll know that the texture is really smooth and the consistency is slightly thin and runny. That’s how it’s supposed to be. Make it too thick and you wont like the texture. Make it too runny and it will drown your Idli/ dosa. So just eyeball the quantity of water while you are grinding this chutney!

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Looks interesting right??!!! But the most interesting part is that my Mom can break a coconut in two clean portions in one shot! I witnessed it just last week when she was visiting me! Bammm! And we have two halves! Just like that 🙂 Mummy ka magic, lol! They looked so good, I did an impromptu ingredient flat lay, styled and shot, all in under 5 minutes flat! You gotta do what you gotta do 😉

Anyways, let’s do this.

For the Chutney

Break the coconut, wash it and chop it or grate it. Set it aside.

Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it’s aromatic but make sure it doesn’t turn brown. It should remain pale.

Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.

Add some more water if needed to make it slightly runny.

For the Tempering

Heat the oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Yield: 200 grams approximately

A typical, easy to make, everyday South Indian accompaniment made with fresh coconuts and mild spices that tastes delicious with idlis (lentil cakes), dosas (lentil crepes) and wadas (lentil fritters).

Ingredients

    For Chutney
  • 1 nos. large coconut
  • 1 tbsp. refined oil
  • 2 tsp white skinned lentil (tukda urad dal)
  • salt to taste
  • 2 tbsp. dalia (split roasted chickpeas)
  • 2 tbsp. tamarind pulp
  • For Tempering
  • 2 tbsp. refined oil
  • a handful of curry leaves
  • 1/4 tsp methi seeds
  • 1/2 tsp mustard seeds
  • a pinch of hing
  • 4-5 nos. whole red chilies

Instructions

    For the Chutney
  1. Break the coconut, wash it and chop it or grate it. Set it aside.
  2. Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it's aromatic but make sure it doesn't turn brown. It should remain pale.
  3. Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.
  4. Add some more water if needed to make it slightly runny.
  5. For the Tempering
  6. Heat oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.

Notes

Use fresh coconuts. You can add green chilies to the chutney if you wish. This chutney stays fresh for 2 days when refrigerated. Do not store in stainless steel vessels, use porcelain jars.

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Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Love,
Shreya 🙂

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Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Adapted from ruchkar mejwani.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla is a delicious snack from the state of Gujarat. It tastes slightly sweet and tangy at the same time. Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla has a spongy and soft texture which is very appetizing.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Gujarati Khaman Dhokla is an instant recipe and is made by steaming gram flour or as known as ‘besan’. The Khaman or Dhokla is made with a spiced batter made with gram flour which contains ginger, green chilies and some more ingredients that add the tang and flavor to every bite 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

People love them as snacks to serve with tea, coffee, etc. Gujarat is famous for various snacks made of gram flour, Khandvi is another example of one such exotic and delicious snack! These snacks are really easy to make but proportions do matter which is why I thought of sharing this recipe of Khaman Dhokla today. 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

This Dhokla is usually served with a dip/ chutney of sesame oil and chili powder. However, we live it with a spicy green chutney/ dip and lots of green chilies. I even add a ton of sesame seeds to the tempering tadka!! I find that crunch very appealing and even my hubby enjoys the crunch with the spongy texture of the Khaman.

There are many recipes that are made in the microwave, termed as instant Dhokla which is made in the microwave. I believe in making things the authentic way and prefer the traditional steaming method. Personally, it just takes about an extra 15 minutes in the steaming method and I will happily devote them to make something delicious!

Now we start the step by step recipe.

For the Batter.

Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Add ginger and green chili paste and lemon juice.

Add water a little at a time and make thick, smooth yet flowing batter.

Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.

Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.

Boil 2 cups of water in the steamer or pressure cooker.

Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

To Steam. 

Pour the batter into the prepared plate/ tin.

Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.

Place the lid loosely to cover the steamer/ pressure cooker.

Steam the Dhokla for 20 minutes on medium flame.

To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

For the Tempering.

Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Serve with your favorite dip.
Imli ki Chutney 
Sookhi Lal Chutney
Hari Chutney

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8-9 pieces

Gujarati Khaman Dhokla is a popular snack which is made using besan, spices and curry leaves. It has a tangy, sweet and spicy flavor which is loved by everyone.

Ingredients

    Dhokla
  • 1 cup besan/ gram flour
  • 1/4 tsp turmeric powder
  • 2 + 1/2 cup water approx.
  • salt to taste
  • 3/4 tsp eno fruit salt
  • 1/2 tsp lemon juice
  • a pinch of hing
  • 1 tsp ginger-green chili paste
  • Tempering
  • 2 tbsp. oil
  • 1/2 tsp mustard seeds
  • 1 tsp sesame seeds
  • a pinch of hing
  • 5-6 sliced green chilies
  • 1/4 tsp sugar
  • a handful of curry leaves

Instructions

    For the Batter
  1. Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.
  2. Add ginger and green chili paste and lemon juice.
  3. Add water a little at a time and make thick, smooth yet flowing batter.
  4. Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.
  5. Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.
  6. Boil 2 cups of water in the steamer or pressure cooker.
  7. Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.
  8. To Steam.
  9. Pour the batter into the prepared plate/ tin.
  10. Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.
  11. Place the lid loosely to cover the steamer/ pressure cooker.
  12. Steam the Dhokla for 20 minutes on medium flame.
  13. To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.
  14. Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.
  15. For the Tempering.
  16. Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Notes

Best consumed fresh. Do not rest the batter after adding the ENO. Steam it immediately.

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Love,
Shreya 🙂

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

 

 

 

Rava Idli Recipe | Instant Rava Idli Recipe

Some recipes are so satisfying that you wish to make them again and again. Rava Idli Recipe | Instant Rava Idli Recipe is one such breakfast option for us. Easy to make and needs barely 30 minutes of prepping. 

Rava Idli Recipe | Instant Rava Idli Recipe

These Rava Idlis are soft, fluffy and very delicious 🙂 I usually pair this with Sambhar and sometimes with coconut chutney (all 3 of them are my Mom’s recipe). I can live on them! The Sambhar is also an instant recipe. All one has to do is pressure cook everything! Yes, it’s a kind of a tiffin Sambhar. The chutney, now that’s something which is so delicious, it’s a no brainer and take 10 minutes!! An entire breakfast spread in an hour, tops! Weekend goals??! Sorted!

Rava Idli Recipe | Instant Rava Idli Recipe

Yes, I like a ton of curry leaves in my South Indian cooking. And rightly so! It adds such a depth of flavor and a ton  of earthiness. I love it 🙂 Oh and yes, the little veggies that you see floating in my Sambhar are small florets of cauliflower, small carrot sticks and some French beans. You can add pumpkin, ash gourd or even some brinjals if you wish to add more veggies.

Coming to the Rava Idli recipe, it’s basically really simple. But as every simple recipe out there, this one too needs a bit of focus. The proportion is everything! Mess that and you’ll not get these beautiful white Rava idlis.

We will start with the recipe for the Idli.
First, we will dry roast the Rava/ semolina for 3-5 minutes. Ensure that the flame is on a low setting.
The color of the Rava/ semolina must not change.
Next, add curd and salt to the toasted Rava/ semolina.
Mix well. Add water and eno fruit salt.

Rava Idli Recipe | Instant Rava Idli Recipe
Mix well until smooth.
Cover the bowl and let the batter rest for 30 minutes.
Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
Steam the idlis for 12-15 minutes on medium flame.
Rava Idli Recipe | Instant Rava Idli Recipe
Rava Idli Recipe | Instant Rava Idli Recipe

Serve hot with accompaniments.

For the Sambhar
Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 minutes.
Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Rava Idli Recipe | Instant Rava Idli Recipe

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: 10-11 medium sized idlis

Rava Idli - A light, quick and delicious take on South Indian favorite, steamed rice and lentil cakes makes for ideal breakfast or a complete meal.

Ingredients

    Idli
  • 1 cup fine Bombay Rava/ semolina
  • 1 cup thick curd
  • salt to taste
  • 1/4 cup + 2 tbsp. water
  • 1/4 tsp eno fruit salt
  • Sambhar
  • 3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
  • 2+1/2 cup water
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped tomato
  • 1/2 cup sliced onions
  • 1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
  • 1/4 cup tamarind pulp
  • 1/2 tsp grated jaggery
  • 2 tsp Sambhar powder (I use MTR)
  • 6-7 curry leaves
  • For tempering:
  • 3 tbsp. oil
  • 1/2 tsp mustard seeds (rai)
  • A pinch of hing (asafoetida)
  • 2-3 whole ber mirchi
  • A few curry leaves

Instructions

    Idli
  1. First, we will dry roast the Rava/ semolina for 3-5 minutes.
  2. Ensure that the flame is on a low setting.
  3. The color of the Rava/ semolina must not change.
  4. Next, add curd and salt to the toasted Rava/ semolina.
  5. Mix well. Add water and eno fruit salt.
  6. Mix well until smooth.
  7. Cover the bowl and let the batter rest for 30 minutes.
  8. Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
  9. Steam the idlis for 12-15 minutes on medium flame.
  10. Once the idlis have steamed, remove the plates from the cooker.
  11. Let them cool for a couple of minutes before removing the idlis from their cavity.
  12. Serve with Sambhar and Chutney.
  13. Sambhar
  14. Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
  15. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
  16. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
  17. Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
  18. Tempering
  19. Heat oil in a small pan. Add all the ingredients listed above 'for tempering' to the hot oil and let them splatter for about 2 minutes.
  20. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Notes

Proportions are key, so follow the recipe correctly. Do not store the batter in the refrigerator as it gives the best results when fresh.

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Rava Idli Recipe | Instant Rava Idli Recipe

Love,
Shreya

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Restaurant Style Paneer Tikka | Stove Top Method

Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in yogurt and spices and then chargrilled in a tandoor.

Restaurant Style Paneer Tikka | Stove Top Method is my go to starter when I’m hosting guests or just planning to indulge in a special meal 🙂 Amazingly bold flavors of the spices paired with the tang of the yogurt makes for the perfect Indian snack.

Restaurant Style Paneer Tikka | Stove Top Method

Look how succulent they have turned out! 😛 Perfectly charred on the edges with meltingly soft paneer with bites of crunchy veggies can make anyone drool! The tikkas are seasoned with Chaat masala, some lemon juice and served with some onion rings. Most tandoori snacks in India are served with a Chutney, made of yogurt, mint and some fresh coriander 🙂 This is the most delicious dip ever to enjoy with Indian snacks!!

Restaurant Style Paneer Tikka | Stove Top Method says it all! Most households don’t have a tandoor/ traditional clay oven in their kitchens due space restrictions. And many probably don’t have an electric oven too, so this recipe is specially for them. It’s easy to achieve that perfect charred edge and smoky flavor even on the stove top. Try this easy recipe with my homemade malai paneer.  🙂

Restaurant Style Paneer Tikka | Stove Top Method

Let’s start.
For the Marinate
Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
Cut the paneer into equal sized cubes.
Cut the veggies into cubes.
Add the paneer and the veggies to ready marinate. Mix gently.
Restaurant Style Paneer Tikka | Stove Top Method
Cover with cling wrap and refrigerate for 2-3 hours.
Assemble the tikkas
Arrange the marinated cubes of veggies and paneer on skewer sticks.
Restaurant Style Paneer Tikka | Stove Top Method
Cooking on stove top
Heat a pan on medium flame. Brush some oil on the pan.
Restaurant Style Paneer Tikka | Stove Top Method
Place the skewers on the hot pan, reduce the flame to sim.
Drizzle some more oil over the skewers.
Cook on each side for a few seconds.
The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
Restaurant Style Paneer Tikka | Stove Top Method
Once done, serve them hot with dip of your choice.

Restaurant Style Paneer Tikka | Stove Top Method

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours, 15 minutes

Yield: 4-5 skewers

Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in spices and the chargrilled in a tandoor.

Ingredients

  • 200 gms paneer, cubed
  • 1/2 cup tomato, deseeded and cubed
  • 1/2 onion, peeled in cubed
  • 3/4 cup thick yogurt
  • 2 tbsp. mustard oil
  • salt to taste
  • 1/2 tsp red chili powder
  • 2 tbsp. besan
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp Chaat masala
  • a ping of hing (asafoetida)
  • 1/4 tsp Kashmiri red chili powder
  • 1 1/2 tsp ginger-garlic paste
  • lemon juice as needed

Instructions

    For the Marinate
  1. Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
  2. Cut the paneer into equal sized cubes.
  3. Cut the veggies into cubes.
  4. Add the paneer and the veggies to ready marinate. Mix gently.
  5. Cover with cling wrap and refrigerate for 2-3 hours.
  6. Assemble the tikkas
  7. Arrange the marinated cubes of veggies and paneer on skewer sticks.
  8. Cooking on stove top
  9. Heat a pan on medium flame. Brush some oil on the pan.
  10. Place the skewers on the hot pan, reduce the flame to sim.
  11. Drizzle some more oil over the skewers.
  12. Cook on each side for a few seconds.
  13. The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
  14. Once done, serve them hot with dip of your choice.

Notes

The paneer and veggies can be left marinating for up to 7-8 hours as well. I have not added capsicum as my hubby doesn't like it, you can add it too. You can use the same recipe for making non-veg tikkas too. Adjust the cook time accordingly.

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Shreya 🙂

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Restaurant Style Paneer Tikka | Stove Top Method

How to make Chutney for Chaat and Sev Puri

How to make Chutney for Chaat and Sev Puri

Learn How to make Chutney for Chaat and Sev Puri at home with everyday ingredients and enjoy a variety of lip-smacking street food at home! These chutneys are mouthwatering and are a must for making any chaat 🙂

How to make Chutney for Chaat and Sev Puri

I’m a big fan of all kinds of delicious chaats. Just the thought of having Chaat makes my mouth water! Being from Mumbai, I’m constantly having street food and the spicier the better. Sev Puri, Bhelpuri, Ragda Pattice, etc. are my favorites. I guess everyone loves having these and won’t say no to a bite or two..hehe!!

Part of the reason why these Chaats taste so good are the Chutneys. Yes, tangy, spicy and sweet are the basic flavors that are a must for any Chaat. Beside these, Chaat masala is another important condiment that is generously sprinkled on the dishes right before serving them. I’ll definitely share the recipe for that too in the future 🙂

How to make Chutney for Chaat and Sev Puri

Basically, Tamarind chutney, Green chutney and Red Garlic chutney are the 3 types of chutneys used for making Chaat. Apart from these chutneys and the masala, a bit of chopped coriander along with a squirt of lemon juice completes a yummy Chaat. I’m sharing these quick and easy recipes today 🙂

We will begin now,

Tamarind Chutney –
Clean and soak the tamarind in some water for 2 hours. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
Heat a non stick pan. Add the tamarind pulp to the pan. Cook the pulp for 5 minutes, stirring all the while. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder. Also, add a pinch of hing (asafoetida).
Keep stirring while the pulp comes to a boil and thickens as the sugar melts. Add salt to taste at this point and mix well. Cook for another 5-8 minutes. Turn off the flame. Cool the chutney completely before storing in clean glass or porcelain bottle. This chutney can stored in refrigerator for up to a month.

Green Chutney –
Clean and wash coriander and mint leaves. Drain all the water well. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia. Add a tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.

Red Garlic Chutney –
Deseed and destem the dried red chilies. Soak them in warm water for a minimum of 30 minutes. Drain the chilies and add them in blender jar. Also add garlic pods, lemon juice, salt and ginger to the blender jar. Add 5-6 tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

How to make Chutney for Chaat and Sev Puri

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Learn How to make Chutney for Chaat and Sev Puri at home with easy ingredients and enjoy a variety of lip-smacking street food at home!

Ingredients

    For Tamarind Chutney -
  • 1 cup tamarind
  • 1/4 tsp salt
  • 1 tsp roasted cumin powder
  • 3/4 tsp red chili powder
  • 8-9 tbsp. sugar (adjust as per your preference)
  • Green Chutney -
  • 2 cups fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • salt to taste
  • 2 tbsp. Dalia (roasted split chick peas)
  • 1' piece of ginger
  • 5-6 cloves of garlic
  • 2-3 nos. green chilly
  • Red Garlic Chutney -
  • 12-15 nos. dried red chili
  • 10 cloves of garlic
  • juice of half a lemon
  • 1/2' piece of ginger
  • salt to taste

Instructions

    Tamarind Chutney -
  1. Clean and soak the tamarind in some water for 2 hours.
  2. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
  3. Heat a non stick pan. Add the tamarind pulp to the pan.
  4. Cook the pulp for 5 minutes, stirring all the while.
  5. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder.
  6. Also, add a pinch of hing (asafoetida).
  7. Keep stirring while the pulp comes to a boil and thickens as the sugar melts.
  8. Add salt to taste at this point and mix well. Cook for another 5-8 minutes.
  9. Turn off the flame.
  10. Cool the chutney completely before storing in clean glass or porcelain bottle.
  11. This chutney can stored in refrigerator for up to a month.
  12. Green Chutney -
  13. Clean and wash coriander and mint leaves. Drain all the water well.
  14. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia.
  15. Add a tbsp. or so of water and blend until smooth.
  16. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.
  17. Red Garlic Chutney -
  18. Deseed and destem the dried red chilies.
  19. Soak them in warm water for a minimum of 30 minutes.
  20. Drain the chilies and add them in blender jar.
  21. Also add garlic pods, lemon juice, salt and ginger to the blender jar. 
  22. Add 5-6 tbsp. or so of water and blend until smooth.
  23. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

Notes

Store these chutneys in clean and dry glass bottles or porcelain jars. Adjust the spiciness and the sweetness as per your preference. Do not keep a metal spoon in the jar with chutney as that will discolor the chutneys.

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Love,

Shreya 🙂

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Baked Cheesy Corn and Peas Samosas

Baked Cheesy Corn and Peas Samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Baked Cheesy Corn and Peas Samosas

These samosas are very easy to put together and use all the basic pantry essentials. You can play around with the ingredients in terms of flavors, the possibilities are endless. Also, great for those make ahead snacking options! Prep a batch and freeze these for up to 2 weeks.

Baked Cheesy Corn and Peas Samosas

I had some samosa patti (pastry) sitting in my freezer for a few days. Making something fried was out of the question due to too many calories. Baking always comes to my rescue 🙂 The last time when I shared my recipe for baked spring rolls, many people had mailed me saying they loved the results! So, these baked samosas are going to be your new favorite 😛

You can always substitute the peas and corn with boiled eggs, mixed veggies, some shredded chicken or minced meat! The options are endless and each one is super exciting! 😉

Baked Cheesy Corn and Peas Samosas

This is what they looked like right before they went into the oven 🙂 I brushed these with some oil and they crisped up so well. Folding these samosas correctly is very important. The samosa patti does dry out a bit while working on these so keep them covered under a kitchen towel. Dried pattis (pastries) tend to crack and folding them is very difficult hence keeping them covered is a good idea.

Baked Cheesy Corn and Peas Samosas

Let’s make some..

Preheat oven @180′ C.

Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package.

Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.

Make the edible glue by mixing the APF and water. Make sure it’s lump free. The consistency of the glue is like that of a pancake batter.

Take a patti, and fold one side over the remaining longer half to make a triangle.

Baked Cheesy Corn and Peas Samosas

Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.

Baked Cheesy Corn and Peas Samosas

Now add approximately 2 tbsp. of the filling into the triangular pocket.

Baked Cheesy Corn and Peas Samosas

Use some more glue and secure the open edges.

Baked Cheesy Corn and Peas Samosas

Repeat the same steps for all the samosas. Lay them on a baking tray and brush them with some oil.

Bake them @180′ C for 15-16 minutes. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Baked Cheesy Corn and Peas Samosas

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 6 samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Ingredients

  • 6 no. samosa patti
  • For the filling:
  • 1/4 cup steamed corn
  • 1/4 cup steamed peas
  • salt to taste
  • freshly crushed black pepper to taste
  • 1/4 tsp paprika
  • 1 tbsp. grated cheddar cheese
  • 1 tbsp. grated mozzarella cheese
  • 1 tbsp. grated processed cheese
  • 1/8 tsp chaat masala
  • For the edible glue:
  • 1 tbsp. All Purpose Flour (maida)
  • 1-2 tbsp. water

Instructions

  1. Preheat oven @180' C.
  2. Filling:
  3. Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package. (I left them on the counter for 30 minutes and they were ready to use).
  4. Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.
  5. Edible glue:
  6. Make the edible glue by mixing the APF and water. Make sure it's lump free.
  7. The consistency of the glue is like that of a pancake batter.
  8. Assemble:
  9. Take a patti and fold one side over the remaining longer half to make a triangle.
  10. Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.
  11. Now add approximately 2 tbsp. of the filling into the triangular pocket.
  12. Use some more glue and secure the open edges.
  13. Repeat the same steps for all the samosas.
  14. Lay them on a baking tray and brush them with some oil.
  15. Bake them @180' C for 15-16 minutes.
  16. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Notes

Use a good quality samosa patti. Do not let the patti dry in the air, cover them with a kitchen towel. Make sure the edges are sealed well with the edible glue. The texture of the edible glue must be sticky. If making these to be stored in the freezer, them fill, fold and seal them well. Store them in dry and clean Ziploc bags in the freezer. They can be used up to 2 weeks.

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Baked Cheesy Corn and Peas Samosas

These look scrumptious?! Right!? Then do try these soon and let us know how you enjoyed these 🙂

Love,

Shreya 🙂

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Baked Cheesy Corn and Peas Samosas

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

You guys know I love potatoes….I do! I may not share too many recipes with potatoes in them, but the Lord above knows my love for these spuds….and my love for them is shared by my hubby!! Talk about marriages being made in heaven…..for us, it’s more like a spud-farm 🤣🤣🤣😂

Breakfast to dinner, I can live on them. Start your day with some scrumptious Aloo ke Parathe (potato stuffed Indian flatbreads). These are are absolutely awesome and very mildly spiced to start your day with these parathe and you will full almost up to lunch time…I serve them with some home made yogurt, some mango pickle and a lot of butter on top of these….the butter melts all over these piping hot beauties 😍…Mmmmm!

IMG_7670

Not looking for something so heavy early in the morning….then you can try my super-yum….brilliant beyond brilliant Baked Potato Wedges 😉 We, the spud-lovers are particularly partial to it and can never share it…hence we make ourselves two whole trays of them, beauties……one for him and one for yours truly 😜

Next, if your looking something Indian…curry style for a proper supper, just go with the Aloo Dum, pair it with some Pooris (fried flatbreads) or Laccha Paratha or even some rice, a quick home style salad (sliced red onions + chopped tomatoes + chopped cucumber + salt + a bit of lime juice) on the side and just step into the food coma …..it’s that good 😍  For something a bit less spicy…look out for my Rassedaar Aloo (potatoes and tomatoes simmered in a thin gravy with little spices),  just a few easy ingredients and it’s ready in under 30 minutes?

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

You must also try my Aloo Ki Kachori if you love a good North Indian fare 😉 It’s easy to put together and works well for brunches!

Anyways…..that’s a whole lotta potatoes recipes for you guys…not to mention that I’ve not even included a few  here…they are all there in the blog archives ➡️➡️ …go, look them up!

So…about these crisp, gorgeous looking smashed potatoes…well, I have been meaning to share this recipe for a while…I have many other variations for these, but the one which I’ve here today, is like the best way to have potatoes 😍😍 they are just everything one looks for in a side dish … a bit of spice from the chilli flakes (or, you could use smoked paprika), that comforting warmth from the garlic, a bit smokiness as I’ve used smoked sea salt (you could always use regular salt or even plain sea salt)…..spicy becaaaaaause…I’ve added my favourite spice mix in the whole wide world….yeah! Peri Peri spice powder and that last bit off oozing good in the form of Mexican blend cheese  😋 Yes please!!!

Let’s see how can we get you to make these babies….

Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!

Pre-heat the oven @200’c.

Once cooked, drain the water and let the potatoes cool down a bit. Then, grease the baking tray with about a tbsp of oil. Roll the boiled potatoes in the oil on the tray. Spread out the potatoes and use a fork to smash them a bit.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Bake these at 200’c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.

Garnish with some chopped coriander and sprinkle some more cheese if you like 😉 Serve these piping hot with some drinks or just as it is!

IMG_7668

They will melt in your mouth😋😋😋😋 so tempting…and so easy to put together!

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Cheesy! Garlicky! Spicy!! If you like potatoes and a bit of spice in your spuds, then you have to make these Gluten-free Smashed Potatoes today!

Ingredients

  • 300 gms baby potatoes
  • sea salt to taste
  • 1 tsp peri peri spice mix (store bought)
  • 1/2 tsp chilli flakes
  • 1 tsp garlic powder (use fresh minced garlic if you don't have garlic powder)
  • 3 tbsp oil
  • 1/4 cup Mexican cheese mix (store bought, easily available in any supermarket or hyper stores)
  • some fresh green coriander to garnish

Instructions

  1. Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes.
  2. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!
  3. Once cooked, drain the water and let the potatoes cool down a bit.
  4. Pre-heat the oven @200'c.
  5. Then, grease the baking tray with about a tbsp of oil.
  6. Roll the boiled potatoes in the oil on the tray.
  7. Spread out the potatoes and use a fork to smash them a bit.
  8. Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.
  9. Bake these at 200'c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.
  10. Garnish with some chopped coriander and sprinkle some more cheese if you like.
  11. Serve these piping hot with some drinks or just as it is!

Notes

Serve these piping hot - simple reason, it will not taste very good once it cools down. Play around with spices of your choice and come up with whole new recipes of your own.

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Garlic Cheese Smash Potatoes | gluten free meals in 30 mins

Love,

Shreya💕

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