Category: Indian Snacks

Eggless Chocolate Sponge Cake in Pressure Cooker | Vegan Chocolate Sponge Cake Recipe

I am back with another easy pressure cooker cake recipe! Yayy! Yayy….because it’s eggless this time! Yup….I know most of my beloved readers out there wanted to learn to bake an eggless cake in the pressure cooker the last time when I’d posted my Mom’s Vanilla Sponge Cake in the Pressure Cooker recipe….. I also know that I am a bit late than I thought I would be…but better late than never, right!? 😄 A ONE BOWL WONDER….

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

The best thing about this cake is that it can be baked as well. So, it ain’t necessary that you must bake it in a pressure cooker only. I use the same recipe to bake some muffins in my OTG from the leftover batter as this cake baked in the pressure cooker….and this what it looked like…perfect flat top! You can frost it like a pro!

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

It was just perfect…this is my go to recipe whenever I am planning on an eggless, vegan chocolate cake😍 I had discovered this recipe long ago..although it had butter originally but I have been using oil …and it stayed with me. Works like a charm….perfect texture!

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

I have used this recipe even for a proper frosted cake. It’s easy to slice in layers and frost well as the crumbs do not just fall off either. It stays fresh for 2-3 days at room temperature too.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

Since I’ve raved so much about it…it’s only fair we look at recipe now😀

Line the cake tin with baking paper/ parchment paper. Dust it with a bit of flour.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

In a large mixing bowl sift together flour, powdered sugar, cocoa powder, baking soda, baking powder, cocoa powder and salt.

Next, add lemon juice, oil, vanilla extract, warm water. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Heat the pressure cooker on high flame for 10 mins. Place a stand/ bowl or plate inside at the bottom. DON’T ADD WATER IN THE COOKER.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

Fill the batter in the ready tin upto half its capacity and place the tin in the heated pressure cooker on the bowl/ stand kept at the base. Cover the pressure cooker with it lid but remove its gasket and weight. Bake on medium flame for 40-45 mins.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cookerIMG_7011

Do a toothpick test and check if the cake is ready after 40 mins, it should come out with a few moist crumbs, if your cake is ready then remove from the cooker using kitchen tongs and cool the tin on cooling rack for 15-20 mins before unmoulding the cake.

If the cake in undercooked, then let it cook for another 10 mins. It should be ready by then. Slice and serve.

To bake the muffins, fill each muffin mould upto 3/4 th of it’s capacity. Then, I pre-heated the oven @180’c for 10 mins. Next, I  baked the muffins for 20-22 mins @180’c. (Each oven works differently so please adjust the baking time and temperature). Do take a toothpick test. Cool them for 15 mins on a cooling fack before unmoulding. Enjoy!

This cake keeps well in an airtight box for 2-3 days.

Chocolate sponge cake in pressure cooker

Eggless Chocolate Sponge Cake in Pressure Cooker | Vegan Chocolate Sponge Cake Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 inch square cake (in pressure cooker) and 4 medium cupcakes (baked)

Egg free, Butter free, one bowl delicious, light and airy Chocolate flavored sponge cake baked in a Pressure Cooker or in the oven and it gives perfect results every time!!

Ingredients

  • 1 + 1/2 cup All purpose flour (Maida)
  • 1 cup + 2 tbsp. powdered sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/3 cup oil (I used regular cooking oil)
  • 1 cup warm water
  • 1 tbsp. lemon juice / vinegar
  • 1/2 tsp. vanilla extract

Instructions

  1. Line the cake tin with baking paper/ parchment paper. Dust it with a bit of flour.
  2. In a large mixing bowl sift together flour, powdered sugar, cocoa powder, baking soda, baking powder, cocoa powder and salt.
  3. Next, add lemon juice, oil, vanilla extract, warm water.
  4. Mix everything well but do not over mix the ingredients as that results in a heavy cake.
  5. Heat the pressure cooker on high flame for 10 minutes.
  6. Place a stand/ bowl or plate inside at the bottom.
  7. DON'T ADD WATER IN THE COOKER.
  8. Fill the batter in the ready tin up to half its capacity and place the tin in the heated pressure cooker on the bowl/ stand kept at the base.
  9. Cover the pressure cooker with it lid but remove its gasket and weight.
  10. Bake on medium flame for 40-45 minutes.

Notes

This cake keeps well in an airtight box for 2-3 days. This recipe can be used to make cupcakes too that are flat topped and perfect for frosting.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/04/19/eggless-chocolate-sponge/

Make this soon…because it hardly takes any time! Sounds cheesy…well…I can’t help it!! 😂

Love,

Shreya💗

Chocolate sponge cake in pressure cooker

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

I am a proper Mumbai (Bombay) girl…born, raised, educated, worked and then married in Mumbai….when I say home, I always mean Mumbai❤….and saying that obviously means I love…just lurrvvvveeee my Mumbaiya (meaning typical) street food and snacks! The hubby and I visit every happening joint, cafe …etc, etc around our city but having some of the most delicious street food is something we can never give up!

Mumbai isn’t only about Wada Pav and Bombay Pav Bhaji in terms of authentic Maharashtrian snacks. If you have ever been to Maharashtra (any part of the state), you’d be familiar with Kothambir Wadi or Kothmir Wadi (spiced, coriander and chickpea flour nuggets). Kothmir or Kothambir literally means fresh coriander leaves in Marathi and Wadi translates to nuggets. Such an easy language… I am almost too proud that I can speak it rather well…(well, I do make grammatical errors here and there but I never quit speaking the language!) 😃

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

The flavours are fresh and very earthy, green chillies and ginger along with other spices and ingredients make these Wadis lip smacking. Although, these are available in most local shops that sell Wada Pav or bhajias (batter fried onion or potato fritters), I always wanted to make them at home too. I probably wouldn’t have if my hubby wasn’t so crazy about them…

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

So I looked up a few recipes and found one which was easy and sounded a whole lot like what we usually got from outside…and they turn out quite good and crisp! I have been making there for over 2 years now…and a glass of hot lemon tea is all that I need to polish these off!

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Besides, making them is no big task either….it takes less than 15 mins of prepping and just another 30 minutes of cooking! Glutenfree (uses chick pea flour along with rice flour) and vegan (has no clarified butter or yogurt), one can easily include them in their special diets without any fuss. Serve them with a dip if choice or have them on it’s own…delish! I love serving these with this spicy red chutney. 

Let’s begin….

In a mixing bowl, add the sifted flours. Season with salt. Add hing at this point. Whisk well and add little water to make a thick batter. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again. Add the baking soda and mix gently (don’t whisk). Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Heat about 2 cups of water in a large pot or pressure cooker. Keep a metal plate at the bottom of the pot/ cooker to use as a  seperator.

Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Cook on low flame for about 15-18 mins. Then turn off the flame  and open the lid carefully. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the centre of the tin, if it comes out clean, the batter has cooked (just aswe do for any cake).

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Let this cool down completely. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board. Using the same sharp knife, cut it into squares. Keep them aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

This is what it looks like post steaming. Have them just as it is or pan fry.

To pan fry:

Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides. Once done, remove on absorbent kitchen paper. Serve them hot with a dip if your choice!

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 small Wadis (nuggets) using a square baking tin of 5"X 5"

Maharashtrian snack - Kothmir Wadi or Kothambir Wadi is spicy, healthy and very flavorful! Perfect to go with your tea/ coffee!

Ingredients

  • 1/2 cup sifted chick-pea flour (besan)
  • 2 tbsp. sifted rice flour (chawal ka atta)
  • salt to taste
  • water as needed
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • a pinch of hing (asafoetida)
  • 2 tsp chopped green chilies
  • 1 tsp ginger paste
  • 1 tsp toasted white sesame seeds
  • 1 tsp lemon juice
  • 1/2 cup finely chopped fresh coriander leaves
  • 1/4 tsp baking soda
  • 1 tbsp. flavor less oil (like canola or sunflower)
  • To pan fry: (optional, have it steamed if you wish to avoid pan frying. Also, deep frying is yet another option but I tend to avoid deep frying) - 4 tbsp. oil

Instructions

    Batter
  1. In a mixing bowl, add the sifted flours. Season with salt.
  2. Add hing at this point. Whisk well and add little water to make a thick batter.
  3. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again.
  4. Add the baking soda and mix gently (don't whisk).
  5. Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.
  6. Steam
  7. Heat about 2 cups of water in a large pot or pressure cooker.
  8. Keep a metal plate at the bottom of the pot/ cooker to use as a  separator.
  9. Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate.
  10. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.
  11. Cook on low flame for about 15-18 minutes.
  12. Then turn off the flame  and open the lid carefully.
  13. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the center of the tin, if it comes out clean, the batter has cooked (just as we do for any cake).
  14. Let this cool down completely.
  15. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board.
  16. Using the same sharp knife, cut it into squares. Keep them aside.
  17. Pan fry
  18. Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides.
  19. Once done, remove on absorbent kitchen paper.
  20. Serve them hot with a dip if your choice!

Notes

The steamed nuggets keep fresh in the refrigerator for up to 2 days. The pan fried nuggets keep fresh in the refrigerator for up to 3 days.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2017/03/02/kothmir-wadi-kothambir-wadi-maharashtrian-delicacy/

Pin it here for later!?

Kothmir Wadi or Kothambir Wadi

They keep fresh for a few hours although I have never tried to store them for very long. These make for a great party snack or even as a side dish to go with your meals!

Love,

Shreya💖

Adapted from Nisha Madhulika

Onion Rawa Masala Dosa – Udupi Style

We rarely make South Indian food at home…my hubby ain’t too fond of it and I can’t just make it for myself even though I love it too much! But then there are days when he happily agrees to his one and only favourite from the cuisine –  Onion Rawa Masala Dosa with spicy, tangy Sambhar…he isn’t too keen on coconut chutney…so I happily skip that! 

Such meals happen over the weekends for brunch…I am not complaining as it’s so easy to put together Rawa Dosa and Sambhar! Making the Masala isn’t difficult too….trust me, I can put them together in under 45 mins start to finish 😃 

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Udupi style coconut chutney recipe  Breakfast recipes South Indian recipes Onion Rawa Masala Dosa recipe  Polkapuffs recipes Shreya tiwari recipes Udupi style sambhar recipe

Last year I had shared the recipe for plain  Rawa Dosa, now you’d think, what’s the difference…we simply need to add the potato masala and that’s it. No, there is a difference, at least in the way I make it. The batter is different which ensures more crisp dosas that can hold the Masala well without becoming soggy and heavy. 

The batter which I make for onion Rawa Masala Dosa is different in terms of the proportions of the ingredients used. If you follow the recipe properly, you will get crisp, lacy and crunchy Rawa Dosa.

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Udupi style coconut chutney recipe  Breakfast recipes South Indian recipes Onion Rawa Masala Dosa recipe  Polkapuffs recipes Shreya tiwari recipes Udupi style sambhar recipe

Let’s learn how, do follow the steps properly, it’s very simple.

For the Dosa

Yield: 4-5 Dosas

Equipment: a non stick pan, a spatula, measuring cups/ spoons, a mixing bowl, a ladle.

Ingredients:

1/4 cup Rawa/ sooji (semolina, I have used Bombay rawa)

1/4 cup rice flour

1 tbsp maida (APF)

4 tsp chopped onions

salt to taste

1 tsp crushed peppercorns

1 tsp chopped curry leaves

1 tbsp chopped coriander leaves

1/2 tbsp chopped green chilli

1/2 tsp grated ginger

1/4 tsp sugar

1/4 tsp asafoetida (hing)

1 tsp Jeera (cumin seeds)

water as needed

oil to cook the Dosa

Method:

Take all the dry ingredients in the bowl, stir them well. Then add water and make a runny batter (the batter must not too runny but not thick at all). Let it sit for 5-7 mins.

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Unduly style coconut chutney recipe  Breakfast recipes South Indian recipes Onion Rawa Masala Dosa recipe  Polkapuffs recipes Shreya tiwari recipes Udupi style sambhar recipe

Heat the pan, lower the flame to medium, sprinkle teaspoon of chopped onions. Let them heat for 30 seconds. Then, spread a ladleful of the batter on the pan…and drizzle some oil around the pan. Cook on low heat for about 5-6 mins…you need to cook it that long as it will crisp up..and there is no need to flip over to cook the other side. Once done, it starts leaving the pan from the edges. That’s it, your Onion Rawa Dosa is ready! Serve it plain or with the Masala stuffed within the Dosa😀

(P.S. Stir the batter well before pouring out the next ladleful!)

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Unduly style coconut chutney recipe Breakfast recipes South Indian recipes Onion Rawa Masala Dosa recipe Polkapuffs recipes Shreya tiwari recipes Udupi style sambhar recipeimg_6744

For the Masala 

Yield: serves 3-4 Dosas

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

Ingredients:

3 nos. boiled potatoes, cut into small cubes

2 tbsp oil

a handful curry leaves

1 tsp ginger-garlic paste

2 nos. chopped green chillies

1/4 cup chopped onions

a pinch of hing (asafoetida)

salt to taste

1/4 tsp mustard seeds

1/4 tsp turmeric powder

Method:

Heat oil n the wok. Once it’s hot, add mustard seeds, hing. Let these splatter. Then add ginger-garlic paste, curry leaves and chopped green chillies. Cook them for 2-3 minutes. Then add the onions. Cook these till they turn slightly pink. Add salt and turmeric at this stage. Mix well and add the potatoes.  Ash some of the potatoes as they cook. Ensure everything is mixed well. Turn off the flame. Stuff this Masala within the Dosas and serve piping hot!

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Unduly style coconut chutney recipe Breakfast recipes South Indian recipes Onion Rawa Masala Dosa recipe Polkapuffs recipes Shreya tiwari recipes Udupi style sambhar recipeimg_6741

P.S. you can add green peas and tomatoes too in the Masala but I don’t prefer their flavour in the Masala for Dosa.

For the Sambhar

Yield: serves 2
Equipment: a pressure cooker, a small pan, measuring cups/ spoons, a ladle.

Ingredients:
3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
2+1/2 cup water
Salt to taste
1/2 tsp turmeric pwd
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 pwd (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 red chilli
A few curry leaves

Method:
Wash and soak the dal for 30 mins. Add the soaked dal in the pressure cooker with water, salt, turmeric pwd. 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 mins.

Next, add sambhar pwd 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 mins.

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 mins. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few mins. Serve piping hot with Idli/ Dosa/ boiled rice.

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Unduly style coconut chutney recipe Breakfast recipes South Indian recipes Onion Rawa Masala Dosa recipe Polkapuffs recipes Shreya tiwari recipes Udupi style sambhar recipe

How many of you are drooling out there!? I know I am ….but I guess I will have wait for a few months until I revisit this platter! Until, my man says he wants some too 😘

Love,

Shreya💝

 

Khandvi | How to make Khandvi at home | No -Fail Khandvi Recipe

I make a lot of snacks at home…right from Sabudana Wada, Mathri…to Vegetable Croquettes….but never had I dared to try the most popular Gujarati farsan Khandvi at home!! 

I have heard it is very difficult to get the consistency of the batter right and so and so forth….and I love fuss free things as you guys know by now….so making Khandvi was out of the question 😜😂😂

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

But last month my hubby got some Khandvi from a sweet shop near our home with a big name and all the jazz and honestly we didn’t like how it was – powdery and absolutely tasteless! As opposed to most of the other things available in the shop, this was a complete and utter let down.

So much so, that my dear hubby who knows I’d never make Khandvi at home…kept saying that if I were to make them, I’d nail it! Felt good knowing that he trusts my cooking completely…😍 What next?! Well, I had to nail it…for him. He had so much faith, how would I ever fail.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

I called my Mom asking her for the recipe, actually the proportions of the ingredients really, I mean that’s where all the crap happens…measure one ingredient incorrectly and you will never be able to roll even one Khandvi right! 😁

She hasnt made them in years, she said but had a reliable recipe written down somewhere….I couldn’t ask for more!! I diligently noted the recipe with the measures and listened to her explain me how the required consistency will take some time..I’ll need to be patient! Not my strongest virtue but I’ll try I promised😉I tried it that weekend and it was perfect…as told by the man himself! I was happy…hence, made it again a couple of days ago for breakfast…my hubby enjoyed it with a large mug of ginger tea and I with some mint and lemon green tea 👌👌 since it turned out well again…I knew I’d learnt the art of making ‘Khandvi‘ !! 😃

So be patient, go slow, and measure correctly! Let’s get cracking….

Yield: 10-12 rolls

Equipment: measuring cups/ sspoons, knife, a heavy bottomed non-stick pan, a silicon spatula or a wooden spatula, 2 stainless steel plates (optional), a mixing bowl, a small whisk,

Ingredients:

For the Khandvi: 

1/2 cup besan (gram flour)

1 cup thick yogurt (not hung, not Greek)

1 cup water

salt to taste

1 tsp ginger-green chilly paste

1/2 tsp turmeric powder

few drops of oil to grease the plates/ platform

For the tempering:

1 1/2 tsp oil

1/2 tsp mustard seeds

7-8 nos. curry leaves

2-3 nos. slit green chillies

a pinch of hing (asafoetida)

For garnish:

Chopped coriander leaves

some dry garlic chutney 

Method:

In a mixing bowl, seive the besan. Add salt, turmeric, green chilli- ginger paste and yogurt. Whisk well and make sure there are no lumps. Add the water and whisk again.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipeimg_6700

In the meanwhile, grease the backs of the steel plates with some oil. Keep them aside. (If you wish to, you can grease the work platform in the kitchen alternatively).

Heat the pan, keep the flame low and add the batter. Keep stirring it constantly to avoid any lumps. After the first 5 mins of cooking, increase the flame a little bit and cook for another 10-12 minutes. The mixture will have thickened enough. Then again reduce the flame to low. Keep stirring it all the while.

This is what the consistency should be after almost 15-17 mins of cooking. Turn off the flame at this stage.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

Tip on how to check if the consistency is correct for the Khandvi – take a little bit of the ready mixture and spread it on the greased plate. Let it cool down for 2 mins, if you are able to roll it off without it sticking to the plate, the mixture is ready. If not, cook the mixture for another 2-3 mins.

Now, that we have affirmed the consistency of the mixture, divide the mixture in two parts for the two plates and spread it evenly as shown below.

Note that the mixture will be still cooking on low flame as you do the test of the consistency.  

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipeimg_6703

Let the plates cool down with the mixture for about 10 mins. Then later, using a sharp knife make lines at equal distance and roll the Khandvi very carefully as shown above. Voilà! The Khandvi is ready…easy peasy!!

Now roll all of these similarly and place them on the serving tray/ plate.

Next, for the tempering, heat oil in a small pan, add hing, mustard seeds, curry leaves, green chillies and let these all splatter around for  few minutes. Then pour this tempering on the rolled Khandvi and serve with some dry garlic chutney and green chutney.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

These turned out spicy and just how we like them…😍 Do try these…they’ll make you want to make them again and again..!!

Love,

Shreya💗

 

Matar Kachori | Khasti Matar Kachori

Let’s call it as Kachori Weekends at our place….last weekend it was Aloo ki Kachori and this week, I was keen to make my favourite green peas stuffed Kachoris to devoured with some green Chutney! 👌🏼😁

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

The market is flooded with fresh, bright green peas. They so sweet and perfect! I have shelled and cleaned about 4-5 kgs of green peas, frozen them in sterilised Ziplock bags to last me for the entire year….more than enough for the two of us! I do this almost every year as I detest the flavour of the store bought frozen peas, they are quite tasteless.

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

Anyhow, with all the green peas around me got me craving for some Nimona (a gravy made with puréed green peas, very famous in Uttar Pradesh and enjoyed with steamed rice and some ghee) with the onset of the winters in December…..I have made it almost every week. And now, with the winter almost on it’s way out…I wanted to make Matar ki Kachori once, as it’s fried..once is more than enough for the entire season 😂

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

They turned out so crisp and flaky…just the way I love my kachoris. My Mom’s recipe never fails me….be it her Plyaaz ki Kachori or this …just perfect😋

The stuffing is made with fresh, sweet green peas and some spices tasters tangy, earthy as it uses my home made Garam Masala along with loads of ginger…all the flavours of a perfect Northern winter!  There is no onion or garlic in this recipe. The outer pastry is flaky and very crisp as its fried on slow flame…always fry your kachoris low and slow! They cook well and never turn limp and soggy.

You can pair these Matar ki Kachoris with dubkimaar Aloo Tamatar and chutney or just some imli ki chutney…just so yummy👌

Let’s start…

Yield: 9 large kachoris

Equipment: a heavy bottom wok, a slotted ladle, measuring spoons/ cups, rolling board, rolling board, kitchen paper, a small pan, potato masher, mixing bowls.

Ingredients:

For the outer cover:

2+1/2 cup all purpose flour (Maida)

salt to taste

3 tbsp ghee

water as needed

Method:

Take flour in a  mixing bowl, season it with salt. Add ghee and rub it into the flour until the flour resembles bread crumbs. This ensures that the outer cover of the kachori is crisp and flaky. Next, add sufficient water to make a semi stiff dough. Cover the dough and set it aside to let it rest for a minimum of 30 mins.

For the stuffing: 

1 cup fresh green peas

1 nos. boiled potato

salt to taste

2 tsp mustard oil (use any oil as per your preference)

a pinch of hing (asafoetida)

1 tsp finely chopped green chillies

1/2 tsp cumin seeds

1 tbsp freshly grated ginger

1 tbsp coriander powder

3/4 tsp red chilli powder

1/4 tsp turmeric powder (optional)

1/2 tsp amchoor powder (dry mango powder)

1/2 tsp Garam Masala

chopped coriander leaves as needed

oil to fry

Method:

Mash the boiled potato and set it aside. Potato is used as a binder, if you wish you can avoid it too.

In a pan, heat oil. Once it’s hot, add hing, cumin seeds and green chillies. Let them splatter around for a minute. Then add the grated ginger. Cook it for a minute.

The washed and dried green peas go in next. Season with salt and cook the peas for a few minutes. Then add the turmeric, red chilli powder, coriander powder, Garam Masala powder. Mix well. Add the mashed potato and mix well with the spices and the peas. Cover and cook for 5-7 minutes or until the peas become mushy.

Add the amchoor powder along with chopped coriander leaves next and mix well. Turn off the flame. Cover the pan with the ready stuffing for a few minutes. Then using a potato masher, mash the peas and potato mixtures well. Let some of the peas stay whole, while roughly mashing the others. That’s done.

Assembling:

Divide the dough which was kept aside into 9 equal sized balls.(I could make 9, if you choose to make smaller Kachoris, you can easily make upto 12 kachoris with this much amount of dough). Flatten each ball of dough to a thickness 2-3 mm and diameter about 3″, add 2-3 tsp of the stuffing. Close the dough ball around stuffing tightly and secure the ends so that the stuffing doesn’t spill out while frying. Flatten out the kachori a bit using a rolling board and pin.

Do the same with all the other 8 dough balls as well. Set them aside. Heat oil to fry in a heavy bottomed wok. Once it hot enough, drop 1-2 kachoris at a time and fry on low flame until golfden and crisp on all sides. Remove from oil and drain excess oil on kitchen papers. Fry them all and the serve these piping hot with sides of your choice.

The stuffing keeps well for 2-3 days in the refrigerator if stored in a glass or porcelain bowl. (I avoid plastic)

Mattar ki kachori recipe Mutter ki kachori recipe How to make green peas kachori Polkapuffs recipes Shreyatiwari recipes

I am drooling all over again just as I was typing out this draft 😜 But, seriously, do try this one out soon …..so easy to make and very flavoursome!!! You will be making these again and again.

Love,

Shreya💖

 

Aloo ki Kachori

Winters are the perfect season to devour everything that’s deep fried and spicy😋😋 I can never say no to anything that’s fried even though I keep promising myself to avoid it as far as possible.

These Aloo ki Kachoris are so so delicious…even if I am saying this myself but you truly need to eat these to believe me! 👌🏼😀 They are crispy, flaky and the filling is absolutely lip smacking!

How to make Aloo ki kachori Aloo kachori recipe Easy recipe for Aloo ki kachori Recipe for Aloo Tamatar for kachori Polkapuffs recipes Shreya tiwari recipes

Dont they look tempting….!? I served these for our Saturday brunch and my hubby couldn’t stop raving about them. I was moving a couple of inches aboveboard the ground for the next few hours 😂😂 The thing is has always enjoyed Aloo ki kachori made in one of the shops in some obscure lane in Kanpur….I’ve tasted that too on one of our trips there, I must confess that it was such a treat 😋 I couldn’t stop at one!

So when my hubby wanted me to make some at home a few weeks ago, I asked my Mom for the recipe and kept my fingers crossed that he’d approve of them. I usually make Pyaaz ki Kachori at home for brunches so I knew I’d nail the outer crisp cover…it was the filling that I wished to perfect.

I served them with every kachori’s favourite accompaniment Dubkimaar Aloo Tamatar ka Rassa and some kacchi kairi Wali chutney…will share the recipe today.

How to make Aloo ki kachori Aloo kachori recipe Easy recipe for Aloo ki kachori Recipe for Aloo Tamatar for kachori Polkapuffs recipes Shreya tiwari recipes

Yield: 8-9 large Kachoris

Equipment: a heavy bottomed wok, rolling pin, rolling board, large mixing bowl, measuring cups/ spoons.

For the outer cover:

Ingredients:

2 1/2 cup Maida (APF)

salt to taste

3 tsp ghee (clarified butter)

water as needed

Method:

In a large bowl, take maida, season with salt. Add the ghee and rub it with the mAida until it resembles bread crumbs. This makes the kachori crispy. Then add little water at a time and make a semi stiff dough. Cover the dough with a kitchen napkin and set aside for 20-30 mins.

For the filling:

Ingredients:

4 nos. large boiled potatoes

salt to taste

chopped green chillies to taste

1 tsp roasted cumin powder

1/2 tsp red chilli powder

a pinch of hing (asafoetida)

2 tsp chopped coriander leaves

1/2 tsp amchur powder

oil to fry the Kachori

Method:

Mash potatoes, add salt, roasted cumin powder, amchur powder, hing, red chilli powder, chillies and coriander leaves. Mix well. Set it aside.

Assembling and Frying the kachori:

Divide the dough in equal sized balls (I made 9). Roll these balls to a flat Roti like shape having a diameter of 3″ or so, stuff with the potato filling. Secure the ball well and flatter the kachori a bit using the rolling pin. Do the same for all the 9 dough balls.

Now heat the oil in a wok til it’s hot enough to fry. Add 1-2 Kachoris at a time and fry them on low flame until golden and crisp on both sides. Don’t fry on high flame as the Kachoris won’t turn crisp.

How to make Aloo ki kachori Aloo kachori recipe Easy recipe for Aloo ki kachori Recipe for Aloo Tamatar for kachori Polkapuffs recipes Shreya tiwari recipesimg_6461

Serve them piping hot.

Ingredients for Kairi Wali Chutney:

2 bunches fresh coriander

3/4 cup chopped kairi (raw mango)

5-6 cloves garlic

3-4 nos. green chillies

salt to taste

water as needed

Method:

Wash and chop the coriander leaves. Add al, the ingredients in a blender jar and make the Chutney using water as needed. Store the Chutney in a porcelain or glass jar, it will stay fresh for 6-7 days.

How to make Aloo ki kachori Aloo kachori recipe Easy recipe for Aloo ki kachori Recipe for Aloo Tamatar for kachori Polkapuffs recipes Shreya tiwari recipes

Hope you enjoy these🤗

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💕

 

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💖

Diwali Recipe Collection 2016 Take 2

Earlier this week, I shared with you my Diwali Recipe Collection (take 1), but there were many recipes that still needed to be added. I wanted to avoid overcrowding one post and decided to do it in parts. 

To continue with Diwali frenzy and in my humble attempt to simplify things for everyone…I present to you my Diwali Recipe Collection (take 2). I will be putting up the entire step-by-step recipe here along with the direct link to each post at the end of each recipe. You can click that to see the step-by-step pictures in case you are interested 😊 Do read till the end and you will be deciding your menu right here!!

Let’s begin…

POORANPOLI

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Yield: 15-16 Pooranpolis

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

Ingredients:

For the Pooran:

1 cup chana dal (split gram)

2-3 cup water

a pinch of turmeric pwd

1/2 tsp salt

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

1 + 1/2 tsp cardamom pwd

For the Poli:

1 1/2 cup Maida (APF)

a pinch of salt

1/4 cup refined oil

water as needed

Method:

For the Pooran:

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

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

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

For the Poli:

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

For assembling the Pooranpoli:

Please follow the pictures for next few steps.

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

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

Serve them piping hot with some more ghee or butter.

Click here for a direct link to detailed recipe of Pooranpoli.

SPONGE RASGULLA (pressure cooker recipe)

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

️Yield: 7-8 Rasgullas

Equipment: a large plate, a pressure cooker, a ladle, extra bowls, measuring cups/ spoons.

Ingredients:

1 litre milk (I used Amul Toned milk)

1/2 tsp citric acid pwd

2 cup sugar

3-4 cup water

a few strands of saffron to garnish

pistachio to garnish

Method:

Please note that the milk had already split in my case. But to split the milk specially to make these…heat the milk in a large pan, once it comes to a boil, add the citric acid pwd and stir once. The milk will split. Just strain the milk solids in a muslin cloth and wash the solids within the cloth under running water to get rid of any traces of citric acid.

Keep the milk solids in the muslin cloth under some weight for 30 mins to remove all the whey. Then transfer the cottage cheese/ paneer on a plate. Mash the paneer with the your hands until it’s soft and a little greasy in texture. Next, divide the mashed paneer in equal parts…about 7-8 and make smooth, crack free balls. Set them aside.

Now, add water and sugar in the pressure cooker. Turn the flame on and let the sugar melt. Once the sugar has melted completely & the syrup starts boiling, add the balls one by one. Close the lid and place the weight too. Let it simmer for 10 mins on high flame. Then after the first whistle, lower the flame and let it simmer for another 5-8 mins. Turn off the flame after that. Let the pressure release on its own. Then take out the cooked rasgulla and the syrup and place them in a bowl to cool down completely. You can squeeze them and see how spongy they have turned out to be! They are ready…garnish & serve them chilled!!

Click here for a direct link to detailed recipe of Pressure Cooker Sponge Rasgulla. 

WHITE CHOCOLATE TREATS (ideal for gifting)

Homemade Chocolate polkapuff recipes

Yield: 7-10 pieces

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

Ingredients:

1/2 cup chopped Morde White Compound

sugar sprinkles or sugar balls as needed

Method:

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

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

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

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

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

They keep well for 3-4 days under refrigeration.

Click here for a direct link to detailed recipe of Homemade White Chocolate Treats

MASALA SEV

Masala sev recipe How to make masala sev Teekha sev recipe Indian snack Savoury snacks Diwali recipes Besan sev recipe Kara Sev recipe

Yield: 1 large bowl

Equipment: kitchen press, a wok, a slotted spatula, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup Besan (chickpea flour)

2 tbsp refined oil

A pinch of hing (asafoetida)

1/2 tsp red chilli pwd

1/2 tsp black pepper pwd

1/2 tsp turmeric pwd

1/2 tsp roasted cumin pwd

1/4 tsp baking soda

1/4 tsp citric acid pwd (optional)

Salt to taste

oil to fry

lukewarm water as needed

Method:

Take besan in a mixing bowl, add all the spices and season with salt as well. Give it a mix. Add the oil and use lukewarm water to make a loose dough. The dough should be softer than that of roti (the dough should feel slightly sticky when u touch it, I used about 1/2 cup water). Let the dough rest for 30 mins.

Heat sufficient oil in a wok for frying.

Then, after resting it for 30 mins, fill the kitchen press with the dough and fit the plate with larger holes for thick Sev (see the pic above for reference). And slowly drop the dough into the hot oil from the press.

Fry the sev on medium flame until it turns golden brown. Remove from the oil and drain it on kitchen tissues. Repeat for the remains dough too. That’s it….it’s ready 😬 I usually serve these with some mango pickle! Tastes really yummy👌

These keep well for 10-15 days in an airtight container. Enjoy!

CLick here for a direct link to detailed recipe of Masala Sev. 

DAHI WADAS ON A SKEWER

image

Yield: 21 small or 12-14 large Wadas

Equipment: Appe pan / Aebelskiver pan, skewer sticks, a blender, a large mixing bowl, 2-3 bowls, spice mixer, 2-3 spoons, measuring cups/ spoons, a small saucepan, 2 glass jars

Ingredients for the Wadas:

1 cup skinless white urad dal (black lentil) soaked for 6-7 hrs
10-12 nos black peppercorns

2″ pc ginger

3 nos green chilly

1/2 tsp red chilly pwd

1 pinch hing (asafoetida)

salt to taste

oil as required (optional)

Method for the Wadas:

Grind together all the ingredients mentioned above to make a smooth paste using little water. The paste should not be runny. It’s supposed to be thick and sticky. Let this batter / paste sit for 30mins. Whisk the batter vigorously using a spoon for at least 4-5 mins. This will make the batter very light and airy and will ensure that the Wadas are soft.

Now heat the appe pan, add a drop of oil if needed in every section. Now drop about a 1.5 – 2 tbs of the batter in every section and cook for 2 mins on the first side, then using another spoon flip them over to the other side and cook for another 1-2 mins. Repeat this for the entire batch of the batter. And set aside the Wadas to cool a bit. Then dip them in some warm for 10 mins then drain the water. Squeeze out the extra water. This is done to just soften the wada a little more. Set them aside.

Ingredients for the tamarind chutney:

1 cup tamarind pulp

3 tbsp pwd jaggery (use more if you like)

1/2 tsp each of red chilly pwd & roasted cumin pwd

1/2 tsp crushed saunf Dana (fennel seeds)

1/4 tsp salt

Method for the tamarind chutney:

Heat the saucepan, add the pulp along with the jaggery pwd and stir till the jaggery dissolves completely and the concoction simmers slightly..then season with the above mentioned ingredients. Cook for another 5-7mins. The concoction will thicken slightly. Turn off the gas and let the chutney cool down completely before you store it in a clean, dry glass jar. Set that aside for now.

Ingredients for the green chutney:

1/2 cup coriander leaves washed, dried & roughly chopped

1 no raw mango peeled & cubed

salt to taste

1 tbsp tamarind chutney

1-2 nos green chillies

6-7 nos cloves of garlic

Method for the green chutney:

Put all in the ingredients mentioned above in a blender with a little water and pulse for a couple of mins. The chutney will have a smooth texture. Store the chutney in a clean & dry glass jar.

Ingredients for the saffron infused curd dip:

1 cup thick curd

2 tbsp warm water

15-20 strands of saffron

Himalayan pink salt to taste

Method for the curd dip:

Dilute the saffron with the warm water for 20 mins or until it releases a rich yellow /ocher colour. Mix this yellow saffron water with the curd & the salt. Beat everything well and set aside I refrigerator to cool for 15-20 mins before using it.

For the plating & garnish you will need:

1 tsp roasted cumin pwd

1tsp red chilli pwd

Few pomegranate airels

2 tsp coriander leaves chopped finely

Plating:

Put 2-4 Wadas on a single skewer stick, drizzle some of the curd dip, tamarind chutney, green chutney. Sprinkle some roasted cumin and red chilli pwd. Add a few pomegranate seeds /jewels. And a final flourish of coriander leaves! Voilà! Do the rest in a similar way & serve right away.

Or just serve in platters like we usually do! ☺️

Click here for a direct link to detailed recipe of Dahi Wadas.

BANARASI SAMOSA 

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

️Yield: 12 medium samosas

Equipment: a wok, a pan, rolling pin, measuring cups/ spoons, a slotted ladle, extra spoons & plates as needed, a pressure cooker.

Ingredients:

For the dough:

2 cup Maida (APF)

2 tbsp warm ghee

1 tsp ajwain (carrom seeds)

salt to taste

water as needed

Method:

Mix all the ingredients except the water in a bowl. Rub the ghee with the Maida for at least 10 mins as this gives very good, flaky samosa. The texture will resemble breadcrumbs. Then add little water at a time and make a semi-stiff dough. Let it sit let for a minimum of 30 mins.

For the stuffing:

3 nos. boiled and chopped potatoes

1 cup green peas

1/2 tsp hing

1 tbsp oil

1/2 tsp cumin seeds

2 tsp chopped coriander leaves

1 tsp each of coriander pwd, cumin pwd (Jeera pwd), red chilly pwd, Garam masala.

1/2 tsp amchur pwd (dry mango pwd)

A pinch of turmeric pwd

salt to taste

Method:

Heat oil in a pan, add hing & cumin seeds. Once they splatter, then add the potatoes and green peas. Sauté for 5 mins. Then add the dry masalas and season with salt. Cook for 5 mins. Turn off the flame. Add coriander leaves & mix well. Let the stuffing cool completely before proceeding ahead.

Assembling the samosa:

Make a lemon sized ball of the dough…divide the dough similarly. Now roll each ball to a thickness of about 3mm. Not more. Cut the the rolled dough into two half circles. Make a cone of each half. Seal it carefully. Add the stuffing into the cone…about 1 tbsp in each cone or little more.

Then close the third side of the cone well. Use some water to seal the dough well. Repeat for all the dough. Keep aside for 20 mins before frying them.

Next, heat enough oil in a wok to fry the samosas. Once the oil is hot enough, reduce the flame and drop 2-3 samosas into the oil. Deep fry them at low flame to get crispy & well cooked samosas.

Once done, remove from the oil & drain on some tissues. Serve them piping hot with dips/ chutney of your choice☺️

Click here for a direct link to detailed recipe of SAMOSA and also BANARASI SAMOSA CHAAT 

KAJU KATLI 

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

Yield: 15-17 katlis

Equipment: a non stick pan, a wooden spoon, measuring cups/ spoons, a knife, a plate, a rolling pin.

Ingredients:

1 cup cashew nuts

1/2 cup sugar

4 tbsp water

1 tsp ghee (for greasing)

Method:

Use a blender and dry grind the cashews to a fine texture. Make sure the cashews were at room temperature before grinding.

Heat the non stick pan, add the sugar & water. Melt the sugar into the water on a low flame. Keep stirring. Once the sugar has melted, cook for another 2-3 mins on low flame. To check if the sugar syrup is ready, take some water in a bowl and add a drop of the syrup. The drop should not mix in the water. This is one thread consistency (ek taar ki chashni). My syrup was ready in 5 mins approximately.

Once the syrup is ready, add the cashew powder & keep stirring constantly & cook on low flame for 5 mins, until you achieve a dough like consistency. To check the consistency of the Katli dough, take some mixture in your hands and make a ball, if the shape holds, it’s ready. Remove this dough like mixture on a greased plate and let it cool for 5 min. Grease your palms and knead this mixture carefully until it’s smooth.

Now, roll this dough with a rolling on the back of a greased plate. The thickness should be about 6mm or a bit more. Don’t roll it too thin. Set this plate in the refrigerator for 8-10 mins. They will set really quickly, once set, you can cut them in any shape as you prefer, however I prefer the traditional diamond shape for these katlis … That’s it! They are ready 😄 you can store them in an airtight container for 2-3 day in the refrigerator.

Click here for a direct link to detailed recipe of Kaju Katli 

KARACHI BISCUITS/ TUTTY FRUTTI COOKIES 

Eggless fruit cookies recipe Tutti frutti biscuit recipe Karachi bakery biscuit recipe Polkapuffs Easy Christmas cookies
Yield: 24 medium cookies

Equipment: a large mixing bowl, a whisk (electric or manual), some cling wrap, a sharp knife, measuring cups/ spoons, baking tray, cooking rack.

Ingredients:

1 cup Maida/ APF

1/2 cup powdered sugar

7-8 tbsp softened butter (I used unsalted, if you are using salted butter then, increase the quantity of sugar by 1-2 tbsp)

1 tsp vanilla extract/ essence

1/2 cup of mixed tutti frutti

5 tbsp roughly chopped cashew nuts (optional)

1 tsp milk (optional, to be used only to make a smooth dough if you are unable to roll the dough)

Method:

Take butter and sugar in a mixing bowl, cream them together until they are fluffy and light. Then add the tutti frutti, cashews & vanilla extract. Mix it these well then add the flour. Mix them well with a light hand and bring them together to make a ball. Use 1 tsp of milk only if you are unable to make a round ball. The dough doesn’t need to be kneaded, just bring it together. The mixture is very soft and pliable.

Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log. Wrap the log well and refrigerate for a minimum of 30-40 mins.

In the meantime, preheat your oven @180’C for about 10 mins. Line your baking tray with some parchment/ butter paper. Remove the chilled log of dough from the refrigerator and cut it in about 1/2″ slices. Place them slightly apart on the lined baking tray. Bake them for 15 mins @180’C using the upper and lower rods for the first 10 mins, then just the lower rod for the last 5 mins. Remove the tray from the oven & let it cool on the rack for about 15 mins. The cookies are soft when you remove them from the oven but crisp up as they cool down. You can store these in airtight containers for almost 1 week.

*Please note that baking time may vary as every oven is different, so time the oven accordingly. The cookies turn slightly golden around the edges as they are ready, so remove them from the oven as per the colour.

Click here for a direct link to detailed recipe of Karachi Cookies 

FUDGE BARS

Fudge Bars How to make chocolate fudge Walnut fudge PolkaPuffs recipe

Yield: 10 bars or 20 squares (depending on how your cut them)
Equipment: a heavy bottom wok, measuring cups & spoons, a wired whisk, baking/ parchment, paper or aluminium foil sheet, a sharp knife.

Ingredients :
200 ml condensed milk
3+1/2 tbsp cocoa powder
5 tbsp castor sugar
1-2 drops vanilla extract/ essence
50 gms butter
1 tbsp APF (Maida)
1/2 cup roughly chopped walnuts (replace the walnuts with pecans, cashews, hazelnuts, dried cranberries or prunes, etc.)

Method:
Line the any container or a plate with the baking paper/ parchment paper/ aluminium foil.

In a wok, add all the ingredients except the vanilla extract & chopped walnuts.

Heat them on low flame and keep whisking simultaneously so that the mixture doesn’t burn or has any lumps.

Keep cooking and stirring until the mixture comes together and form a thick mass that moves with the whisk. Add the vanilla extract & walnuts at this stage and mix well.
Immediately pour the mixture on the prepared container or plate. Spread it with the help of a spatula.

Keep it in the refrigerator to set for a minimum of 2 hours. Once set, slice it into bars or squares & serve.
They last for 3-4 days under refrigeration.

Click here for a direct link to detailed recipe of FUDGE BARS 

Do try these recipes…they are easy and absolutely delicious ☺️

Wishing you and your loved ones a happy and prosperous Diwali!! 🎉✨🎉🎊🎉✨🎉✨🎉🎊💥💥🎁

Love,

Shreya💗

Click here for Diwali Recipe Collection (take 1). 

Diwali recipe collection 2016 Polkapuffs Diwali recipes Polkapuffs

error: Content is protected !!