Category: Indian Snacks

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

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

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

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

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

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

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

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

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

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

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

Let’s make these then…

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

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

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

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

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

To make the chutney…

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

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

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

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

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

Prep Time: 3 hours, 20 minutes

Cook Time: 10 minutes

Yield: 6 Adai and for a small bowlful of Chutney

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

Ingredients

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

Instructions

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

Notes

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

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Pin it for later?!

Adai withTomato Oinion chutney

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

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

Try my recipe for Sambhar here.

Love,

Shreya💕

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

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

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

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

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

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

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

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

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

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

Yield: 7-8 pharas

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

Ingredients:

For the outer covering:

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

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

2 tsp refined oil

warm water as needed to knead a dough

Method:

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

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

For the filling:

3/4 cup chana Dal (split chick pea)

2″ piece fresh ginger

1/4 cup fresh coriander leaves

salt to taste

2-3 nos. green chillies

1/2 tsp cumin seeds (jeera dana)

a pinch of hing (asafoetida)

Method:

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

Next, drain all the water from the soaked dal.

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

Remove the paste in a small bowl.

Assembling the Phara: 

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

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

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

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

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

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

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

Shakarpara | Khurma

I can’t imagine a Diwali without any Khurma (as we call it up North) or Shakarpara (little chunks of pastry dough flash fried and turned crisp, then cooled and dunked into a thick sugar syrup…to make these melt in the mouth sweet bites!)….I am sure your are salivating as you read the description 😜😁 each of these little bite sized yummies are super crisp and taste out of the world….pop one into your mouth and your in food heaven! 

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Don’t they look so pretty…every single one of them looks like a gold nugget to me 😍!! Lol! The flavour is amazing too….it’s very hard to resist them. I remember eating them by the bowls as a kid when my Mom used to make these during Diwali or even during summer vacations as a quick snack. They’d disappear within days…hardly leaving any to be gifted to friends and family.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

As these beauties are dry in texture and stay fresh for almost a week in an airtight container, they make for an ideal gifting idea. Pack them in pretty jars…add a personalised message or not…cover with a delicate doily or an overturned cupcake liner….tie a little festive raksha around them and they are ready! I suggest you add them to your Diwali Goodie Bag list for your loved ones😊

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

This was also a part of my Karwa Chauth Sargi….although made by me! I guess my hubby had more of them than I 😂

Anyways…I will share some tips and tricks here with you how to make perfect, crispy and delicious Shakarpara/ Khurma.

Yield: approximately 3 cups

Equipment: a rolling board, rolling pin, a knife, measuring cups/ spoons, 2 heavy bottomed wok, a slotted spatula, kitchen tissues, mixing bowl.

Ingredients:

2 cups Maida (APF)

2 tsp Bombay Rawa  (semolina)

a pinch of salt

a pinch of baking soda

5 tbsp ghee (clarified butter)

Water as needed

oil to fry

For the syrup:

1 cup granulated sugar

1/4 cup water

Method:

In a mixing bowl, seive maida (APF). Add salt, rawa, baking soda and ghee. Rub these together until the texture of the flour resembles to that of bread crumbs. This step is crucial as it ensures the crispness of the shakarpara. I rub these ingredients together for almost 20-25 mins.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photographyimg_5519

Next, take very little water to knead a stiff dough. Cover the dough with a napkin and let it rest for 15 mins.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Divide the dough into 4 equal parts and roll them on a board to a thickeness of 6mm or so. Using a knife cut into small diamond shape pieces. Set them on a plate.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photographyimg_5522

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Heat oil in a wok, once it’s hot, lower  the flame to minimum and fry the pieces until golden. Keep moving the pieces around in the oil so that they get a golden colour and cook evenly. Cooking on low flame ensures that they are crisp.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Fry the entire batch and keep it on kitchen tissues to absorb any extra oil. Let them cool down completely. They will crisp up as they cool down.

Syrup:

In a wok, take water and sugar. Heat these on medium flame while stirring continuously. The sugar will start melting and also will become very thick. Keep stirring and once the sugar starts settling like a white powder around the wok, add the fried pieces of Maida (APF).

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photographyimg_5525img_5526

Mix everything together quickly to coat the fried pieces with the sugar. Be quick as the sugar will dry and set within 5 mins.

Let them cool completely before storing in airtight boxes.

Shakarpara recipe Khurma recipe Diwali recipes Polkapuffs recipe Shreya tiwari photography

Hope you try them soon. Also, check out Khasti Mathri recipe here. 

Love

Shreya💖

 

Chawal ke Namak Paare

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

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

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

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

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

Yield: serves 2-3

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

Ingredients:

1 cup rice flour (Chawal ka atta)

salt to taste

a pinch of baking soda (soda bicarb)

1/2 tsp black pepper powder

5 tbsp ghee

water as needed

oil to fry

Method:

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

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

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

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

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

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This is what it looks like after frying ⬆️

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

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

Love,

Shreya💝

Vrat ke Pakode | Phalhari Pakode ki recipe | Glutenfree Fritters

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

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

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

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

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

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

Let’s see how…

Yield: serves 1

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

2 nos. large potatoes

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

vrat ka namak (or regular salt) to taste

1 tsp grated ginger

1 tsp chopped green chillies

1/4 tsp black pepper powder

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

2 tbsp chopped coriander leaves and some extra to garnish

water as needed

oil to fry

Method:

Peel the potatoes, wash and pat dry them.

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

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

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

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

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

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

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

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

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

Love,

Shreya💝

Chatpate Saunfia Aloo (no onion no garlic recipe)

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

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

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

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

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

Yield: serves 2

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

Ingredients:

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

salt to taste

3 cups water

1 tbsp refined oil

a pinch of asafoetida (hing)

1 tsp fennel seeds (saunf)

2-3 nos. green cardamom (choti Elaichi)

1 tsp roasted cumin pwd (bhuna jeera pwd)

1/4 tsp turmeric pwd

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

1/2 tsp crushed anardaana seeds

1/4 tsp chaat masala (optional)

a pinch of Garam masala 

chopped coriander to garnish

Method:

Wash the baby potatoes well, do not peel them.

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

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

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

Happy Cooking folks!

Love,

Shreya💝

Eggless Wholewheat Cardamom Cookies | Elaichi Biscuits

Chai and biscuits…have become chai and cookies. The English biscuits have been taken over by chunky cookies all the way from the West! I am not complaining…I never have tea…so the cookies over biscuits dilemma has never haunted me🤗

But my hubby loves his tea…it’s no secret. Although he is not a biscuit or cookie loving kind of a guy…he does like them once in a blue moon…and on that lucky day, he can clean out the tin! 😂

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Store bought cookies are not his kind…he finds them too sweet and the Maida (all purpose flour) makes it way too heavy. I agree…these are precisely the reasons why even I don’t like indulging in them too often. Also, these cookies or biscuits are often made with Dalda (vegetable fat) which isn’t the healthiest choice. Though they are very crisp but definitely not our choice.

So these atta biscuits (wholewheat cookies) were one of the earliest things I learnt to bake for my hubby back when I got my oven! There were few hits and many more misses 😂😂😂😂 I had burned bases to rock solid cookies which wouldn’t come off from the tray…though they were lined with parchment paper! Sometimes, they’d spread so much and turn into a congealed mass…LOL! 😜

But you learn..make your own mistakes and then understand where you went wrong. I referred to so many recipes all over the place just to make a good wholewheat cookie. Finally, almost over a year ago I was able to stick to a recipe where I was happy with each aspect of the result…. It was crisp, perfectly cooked and did not spread much. Just the way I wanted.

It took me almost over an year to bring them to my blog for you as I always bake these at night and clicking pictures isn’t possible then or even if I bake them during weekends, my hubby starts eating them warm off the baking tray! There’s hardly any left for me…forget clicking them 😁

I am going to share a few tips here that I learnt in the process of learning to bake these atta cookies ..

* the very first trial with making these atta cookies was inspired by a recipe I saw in some magazine at my Mom’s place. It had used butter obviously, but I used oil to make it healthy. The result was a congealed mass on the tray even after baking for 25 mins. It simply spread.

* next, after a few hits and misses, I tried them using ghee (clarified butter). They tasted decent but felt a little heavy for our palates. They were crisp but became soggy on the second day. They too spread but not too much. Not satisfactory.

* finally I thought of trying with unsalted cooking butter as per the original recipe but I changed the proportions as per my choice and used just the basic ingredients. By this time I’d already baked the exact same thing over 7-8 times. So I was able to judge the texture and the quantity on sight. Also, extensive research online made me understand the value of refrigerating the cookie/ biscuit dough. It helps. Big time! Using butter does make it crisper and the end result is what you see in the pictures here. The cookies/ biscuits do spread. It will. But it is minimal and gives you perfect looking cookies. These cookies stay fresh and crisp for upto 3 days in an airtight box. (My experience, it never lasts longer than that as I always make a small batch)

Hope you have gone through the tips above before we begin the actual recipe.

Yield: 12-14 small cookies

Equipment: (no fancy equipment is ever used for this, remember I was learning to bake with basic things at home) a wired whisk, a large mixing bowl, a small bowl, baking tray, parchment paper/ baking paper, a cooling rack, measuring cups/ spoons, as small pan, a weighing scale if you have one would be excellent.

Ingredients:

1 cup wholewheat atta (ashirwaad select atta)

75 gms unsalted butter (approximately 3/4th quantity of a 100gm. I used a weighing scale here)

6 tbsp powdered sugar (add more or less as per taste)

1/2 tsp cardamom pwd (Elaichi pwd)

1 small pinch baking soda

Method:

How to measure the atta – fill the cup with spoonfuls of atta. Do not dip the cup into the container with the atta. That way you will always end up with extra atta and the ratio will be wrong.

Seive the atta along with the baking soda once. Set it aside.

Take butter in the pan. Let it melt on very low flame. Once it’s melted, let it cool for 2 mins. Take the butter in a small bowl, then add the powdered sugar and cardamom pwd in the butter. Whisk well to make a smooth mixture.

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookiesHow to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookiesHow to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Now add this mixture to the sieved atta and baking pwd. Mix it gently and bring it together. This is not like Roti dough so it with crumbly. Let the dough rest for 5-7 mins to absorb the butter. Then gently shape the cookies (takes me 20 mins for just 12 cookies each time). Make sure the shape of cookies is evenly sized and smooth all over. (See the pic above). Place them apart on parchment lined baking tray.

I can make 12 cookies with this quantity, you may have 10 or 14 as well, depending on the size. Once you have shaped the dough, keep them in the refrigerator for 15 mins.

Preheat the oven at 150’c for 10 mins. (Every oven is different so work according to that for setting the temperature and duration for baking).

Take the baking tray out from the refrigerator and place it in the middle of the oven to bake at 150’c for 20-22 mins. They will turn golden on the top and slightly brown at the bottom. Do not bake at high temperatures else the cookies with burn at the base. Once the cookies are baked, keep the baking tray out of the oven for 10 mins on a cooling rack.

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Then transfer the cookies to the cooling rack for cooling them completely. They are soft at first then turn crisp as they cool.

Once completely cooled, store them in airtight box.

How to make wholewheat cookies Wholewheat cardamom cookies recipe Atta biscuit recipe How to make atta cookies Polkapuffs wholewheat cookies

Occasionally, I do like a cup of lemon tea with these cookies! Also, try sugar cookies by me.

Love,

Shreya💝

Slightly adapted.

Baked Spring Rolls |How to make Baked Spring Rolls

Spring Rolls happen to be my favourite starters when ordering Chinese! But off late I’ve been steering clear of anything either fried or too oily in any way! The fried rolls have a way of making you feel so bloated in just a couple of bites….you can’t even have an entire roll. 

Hence, we bake! Takes barely 2 tablespoons of oil and we are sorted 😊

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Infact, the baked ones are far more crispier than the fried ones and there is no compromising on the taste too. A healthy option if you’re looking for snacking ideas with less calories😁 You can serve these with my homemade Schezwan Sauce. 

You can always prep the rolls and keep them frozen and then bake them as and when required (frozen rolls can be stored for a week approximately and need to be thawed for 45 mins before baking or frying). Coming to the fillings, you can go for any option…vegetarian or non-vegetarian…even just some greens like spinach or some bokchoy. The options are endless. What I am sharing here is a technique for eating healthier without much efforts 😊 The recipe for this filling is what I have learnt from my Mom.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Let’s begin…follow the recipe and the tips too!

Serves: makes 7-8 rolls

Equipment: baking tray, cooling rack, measuring cups/ spoons, a wok, a clean plate.

Ingredients:

2 cups boiled noodles (to be cooked as per the instructions on the packet)

1/2 cup each of julienned carrots, capsicum & cabbage (you can add any fillings of your choice)

1 tsp chopped green chilli

1 tbsp ginger- garlic paste

1 tsp each of green chilly sauce, soy sauce & vinegar

salt to taste

2 tbsp oil

7-8 sheets of readymade Spring Roll sheets (or homemade, it won’t make any difference to the baking process)

1 tsp rice flour mixed with 1-2 tbsp of water to make a glue to secure the edges of the rolls

Method:

Thaw the Spring roll sheets as per the instructions on its packet. Set that aside.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Then, heat 1 tbsp oil in the wok, add chopped green chilli, ginger-garlic paste. Sauté for a minute. Then add the julienned veggies & season with salt. Sauté on high flame for 3-4 mins. Then add the sauces and mix well. Then add the boiled noodles. Toss everything once. Turn off the flame and let the filling cool a bit.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Preheat the oven @ 200’c for 10 mins. (Every oven works differently so set the temperatures according to your oven)

Next, keep one Spring roll sheet on a dry plate as shown in the pic below. Keep the glue ready on the side (read the instructions to make the glue above in ‘ingredients’). Keep the filling in the centre and start folding the sheet as shown below….

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Follow these steps, secure the edges with the glue.

image

Roll it over and set it on the baking tray. Repeat the same with the rest of the sheets. Now brush them oil.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Bake them at 210’c for 15 mins or until they turn golden & crisp using both the heating elements (upper & lower coils/rods simultaneously). Then remove the tray and flip the rolls over and again brush them with oil. Bake them again at 210’c for 10 min or until they turn golden &a crisp using both heating elements. (Please note that every oven works differently so adjust the temperature according to your oven).

Once done, remove the tray and cool for a minute on the cooling tray. Then serve with your favourite dip!

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

You have to try this…😋

Love,

Shreya💗

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