Category: Kid Friendly

Bombay Pav Bhaji

I love my street food! Being born and bought up in Mumbai / Bombay…there is no doubt I’d love them ☺️ I gorge on absolutely every possible street food that exists around me…& keep loving them. And obviously Pav Bhaji is one of them….how could I possibly have a blog and not post Pav Bhaji πŸ˜πŸ˜› it’s just one thing on a really long list of my favourite street food πŸ‘ŒπŸ‘ŒΒ 

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What’s not to love?! A buttery, crisp Pav drenched in a spicy and equally, if not more buttery Bhaji (Pav is store bought…may make some at home eventually) πŸ˜‹..God! I am drooling…and I just had them last night! How much more greedy am I going to be?! 😜 LoL! I guess more…much, much more!

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Why more you may ask…? That’s coz, Pav Bhaji is a regular fare at my place…me and the mister, we both enjoy it immensely….(he without the extra butter πŸ˜‡πŸ˜‡)

Though it’s a street food..I prefer making it at home and trust me, the taste is just like the ones you have feasted on (read gluttony πŸ˜‰ ) at Juhu Beach or Khauu Galii πŸ˜€… And needless to say that I have learnt the tricks of the trade from my mom! She makes the best Pav Bhaji ever! πŸ’žπŸ’ž Slurp..slurp..some chopped onions & a dollop of butter over the Bhaji… Wow! I live for this kinda stuff!

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Also, Pav Bhaji is a great way to sneak in a whole lot of veggies into your diet…coz, the street-vendors don’t really add much veggies except for potatoes, capsicum, onions & obviously tomatoes..😁 So when making it at home..one can ensure a bit of health with the authentic flavours.. & that’s precisely what my recipe is all about…

Yield: serves 3-4

Equipment: a large wok, a hand blender / masher, a pressure cooker / steamer, a ladle, measuring cups / spoons.

Ingredients:

400-500 gms mixed veggies to be steamed / pressure cooked & mashed/ purΓ©ed (I used potato, cabbage,cauliflower, beetroot, capsicum & carrots, but you can also add Ghiya/ bottle gourd/ lauki, peas, French beans, zucchini, broccoli..as you like)

2 nos large onions finely chopped + extra for serving

4 nos large ripe tomatoes finely chopped

3 tbsp fresh ginger-garlic- green chilly paste (pls use fresh)

3 tbsp Pav Bhaji Masala (I use Everest/ MDH)

2 tsp Amul butter + extra for serving

1 tsp red chilli pwd

1 tsp Deggi mirch pwd ( for the rich colour)

1/4 tsp turmeric pwd

4 tbsp fresh coriander chopped roughly to garnish

2 tbsp oil

salt to taste

a pinch of asafoetida (hing)

2 tsp lemon juice to be added while serving

Method:

Heat oil in the wok, add hing once the oil is hot. Next add the chopped onion along with the fresh ginger-garlic-green chilly paste (I insist on fresh, it makes all the difference). SautΓ© on medium flame until the onions turn translucent. Now, add the red chilly powders, both of them & turmeric pwd. SautΓ© for a min. Next, add the chopped tomatoes and the Pav Bhaji masala, mix them well and roast this masala base for 8-10 mins.

The tomatoes should disintegrate completely and make a semi solid base (hence, I have asked you to use ripe tomatoes). Now add the boiled & mashed/ purΓ©ed veggies and the butter. Stir well and let it cook for 5 mins on medium flame. You can correct the consistency if the Bhaji looks dry by adding some lukewarm water and further cooking for 4-5 mins. That’s it! Garnish with some coriander leaves, a dollop of butter, a squeeze of lime & some chopped onion,…serve immediately Β with piping hot buttered crispy Pav! πŸ˜‰

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These flavours are bang on! Enjoy!

Love,

ShreyaπŸ’“

Chewy Butter Biscuits (Eggless)

Butter biscuits are my first memory of proper bakery biscuit. Not the one that comes out of a packet πŸ˜‰ My mom used to pick these from a bakery somewhere..I don’t remember where!? But the flavour was so rich and morishπŸ˜›Β 
Easy to whip up, these make for the perfect, functional everyday biscuits – crumbly, mildly sweet and slightly chewy,Β 5 everyday ingredients and you are sorted! πŸ‘πŸ‘ Though buttery, they don’t leave a greasy aftertaste. In fact, quiet the opposite I must say! πŸ˜€ and a major plus – no eggs! What’s not to love.
This recipe comes from an old recipe cutting my mom had in her file…& she gave it to me last year & I had tried it straight away but was a bit unsatisfied with the texture. So made a few changes, got help from my beloved cookie cookbook by Kate Shirazi… and voilΓ ! The new, upgraded recipe worked well.

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I don’t think making any biscuit could be easier than these. The recipe goes like this…

Yield: 12 – 14 biscuits

Equipments: a large mixing bowl, a baking tray, parchment paper, cooling rack, measuring cups/ spoons, a rolling pin, a fork.

Ingredients:

1 cup APF (Maida)

4 1/2 tbsp unsalted butter (if you’re using salted butter then adjust the sugar)

7 tbsp castor sugar (increase by 1 tsp if you’re using salted butter)

1 levelled tsp baking pwd

a little milk

Method:

Preheat the oven to 190’C and line a baking tray with parchment paper. Set aside.

Place all the dry ingredients in the bowl and give them a mix. Then add the butter (not melted, but at room temperature) and rub with your fingertips until you have a consistency of fine breadcrumbs. Add enough milk, a teaspoon at a time, until you have a firm dough (I used 1-2 tsp). There is no need to chill this dough, however one can keep it in the refrigerator for a couple of days in case you make it in advance.

Now, use some flour to dust your palms and make small equal sized balls using the dough and place them on the prepared baking sheet at some distance from one another as they will spread a little. Use a fork to prod each ball a couple of times. Bake these for 12-15 mins until golden. Transfer the biscuits on a cooling rack. That’s it πŸ˜‰ store these in an airtight container and they will keep well up to 4-5 days.

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I prefer making these in small batches as they are so quick and taste lovely when fresh out of the oven, just a tip!

Love,

Shreya πŸ’—

2 Ingredient Banana Ice-Cream

What do you do with those over-ripe bananas sitting in the fruit basket for the last couple of days?! More often than not, they end up right in the bin! (Too bad, been there…done that) 😡😴😴 I avoid wasting food so avoid buying bananas in bulk…coz hubby dearest avoids them due to his diet & me…well I just avoid them as I will have to finish the lot on my own! πŸ˜‘πŸŒπŸŒ

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I mean I like bananas but not to that extent..LOL! Sometimes I make my Chocolicious Banana & Butterscotch Breakfast BarsΒ to finish any leftover bananas. They are vegan and so scrumptious..you can’t stop at one bar! πŸ˜‰..

So, coming to another very easy & yummy recipe that uses up all the over-ripe bananas rather than binning them. My 2 Ingredient Banana Ice-Cream !

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This Ice cream is so much more fun because it’s done in a breeze…..just 5 mins of prepping.. no churning, no cooking..no eggs! Just 2 easy ingredients…and freeze the batch! That’s about it. And the taste is so fruity! If you ask me about the texture…well, I will let the pics speak for themselves ☺️ well coming to the recipe…there’s not much to it!

Yield: Serves 3-4 (though I can eat all by myself)

Equipment: a blender, a an airtight container / any storage container that you can keep in the freezer.

Ingredients:

3/4th of a can of condensed milk (I used a 400 gms can, 3/4th of it is 300 gms approx)

4 nos over-ripe bananas

Method:

Peel and chop the bananas roughly. Pour the condensed milk and add the chopped bananas in the jar of the blender and blend well until you have a smooth, pouring consistency. Now, simply pour this mixture into the container and cover it with a lid or some cling wrap and put it in the freezer for 6-8 hours. That’s it! Thaw it in room temperature for a minute before scooping and serving. I sprinkled some coffee pwd before serving. You can add nuts / choco chips / sliced bananas / chocolate sauce..whatever takes your fancy! 😁

See..that easy!

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Now,all that remains is having a bowlful of ice-cream πŸ˜›

Love,

ShreyaπŸ’—

Fudgy Mocha Cookies with Sea Salt

Give me some cookies and a good book…I will be one happy soul! Well, a book usually is enough…but I never ignore a good cookie 😁😁 

Specially when I baked them in about 30 mins from start to finish! Cool, isn’t it?! πŸ˜€ There’s no story behind this recipe…just that I wanted some cookies and I simply made them. This isn’t my recipe, it’s over from Monique’s Ambitious Kitchen! ☺️ I just twisted it a bit with my love for the coffee / mocha flavour in my bakes. πŸ’ž don’t believe how much I love mocha?! Try my Nutella Filled Mocha Cupcakes! 🍦

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I was looking for recipe to finish a jar of Nutella sitting in my pantry (Yes, that actually happens in my house! We have enormous restraint when it comes to Nutella!πŸ˜›πŸ˜›πŸ˜›), and obviously wanted to do something that was quick and yummmmyyyyy πŸ‘ and this recipe fits the bill in every way! πŸ’ƒ

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And sprinkling some sea-salt on top of these cookies while they are still warm is just heavenly!

Let me tell you, these won’t be crunchy when they cool down. They are FUDGY! Yes! And I wanted some crunch so added some whole sugar crystals just before baking them….and the fudgy goes well with the crunchy πŸ‘ŒπŸ‘ŒπŸ˜œ now let’s get on with the recipe… It’s an easy one…

️Yield: 10-12 cookies depending on the size

Equipment: baking tray, a wooden spatula (you can use an electric mixer, but trust me, you won’t need it!) a cooling rack, a mixing bowl

Ingredients:

1 cup Nutella @ room temperature 250 gms approx

2 tbsp brown sugar (I used Demerera)

1 egg @ room temperature

1/2 cup + 1 tbsp APF (Maida)

1/2 tbsp instant coffee pwd (I used NescafΓ©)

2 tbsp sugar (optional, to add some crunch )

coarse sea salt for sprinkling

Method:

Pre-heat the oven @ 180’C. No need to grease theΒ baking tray. Just keep it ready.

Mix all the ingredients well except the sea salt in a mixing bowl using a wooden spatula or an electric mixer. This should take you about 8-10 mins. If you’re using some sugar for the crunch I mentioned above, add that in and give quick mix! Place the bowl with the batter I the refrigerator for 10 mins.

After 10 mins, get the batter out of the refrigerator, scoop up small portions using a spoon and place on the prepared baking tray at a distance of 2″ from each other. Bake @ 180’C for about 10-11 mins. Remove from the oven and keep it on the cooling rack. Sprinkle the coarse sea salt generously all over the cookies! ☺️☺️ dig in once they cool a bit!

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You can minus the coffee pwd or simply add some nuts…whatever you like! The taste is simply awesome. Enjoy!

Love,

ShreyaπŸ’–πŸ’–πŸ’–

Aloo ke Bhature Khatte Chole aur Masala Chaas

My birthday was due in less than a week…I must have been 8-9 yrs old..and I was all excited like any little kid would be about their birthday! πŸŽ‚ 🍰 🍭🍭🎊🎁 I was never really big on birthday parties and stuff… But I always waited for my mom’s special cooking. She always made such an effort to make us sisters so happy on our birthdays… Β  πŸ’•
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So, coming back to a week before my birthday…my mom asked me like she did every single year….”what do you wish to eat for your birthday dinner!? 😊😊😊😚” (I had so many things in my mind …countless dishes that I absolutely love when I mom makes them! She’s a magician! I don’t mean only while cooking…but everything…she’s got a way to make everything seem so easy for all of us. I guess that’s what all moms do for their family πŸ’“….) ….

I simply said “Chole Bhature”…I didn’t really think. It just popped out of my mouth. She was like..it’s easy! Say something else. But I didn’t. I wanted her to be able to enjoy the evening with me instead of staying in the kitchen prepping for the meal! I wanted her to be there when I cut the cake 😊 …when I opened my presents which she so carefully packed for me! Simply said…I wanted her to have an easy evening and have some fun! I guess I had realised that food didn’t matter to me that evening. The time spent with family did… From that year, if I am spending my birthday with mom, I only ask for one Chole Bhature…it’s become kind of a ritual for me..

So, this last weekend..was looking at some childhood photographs..some from my birthday celebrations and I was thinking about how time flies. And then just like that…the foodie in me craved for some Chole Bhature. But, clearly it was too late to make any. However, the next day didn’t seem so bad after all so soaked some chickpeas, smiling to myself πŸ˜‰tomorrow would be a good day…

As I didn’t have my mom’s recipe for the Aloo Bhature, one of my favourite variants of Bhature,Β I called her and quickly noted everything down, deciding alongside to serve some refreshing Masala Chaas to go with my meal πŸ˜›πŸ˜..lets get started with the recipe!

Yield: serves a meal for 2-3

Equipment: a pressure cooker, a large wok, a large mixing bowl, a slotted spatula, a rolling pin, a rolling board, a few bowls, measuring spoons/cups.

Ingredients for the Khatte Chole: (serves 2-3)

1 cup Chole (garbanzo beans), washed & soaked for 8-9 hrs

1 nos tea bag

salt to taste

1/4 cup tamarind pulp

1/2 tsp turmeric pwd

1/2 tbsp red chilli pwd

2 tbsp ginger garlic paste

1 nos large onion finely chopped

2 tbsp chopped coriander leaves

1tbsp Garam masala

1 tbsp roasted cumin pwd

1/2 tbsp roasted coriander pwd

A pinch of asafoetida (optional)

2 nos sliced green chilly

a pinch of sugar

3 tbsp oil

1/2 tbsp ghee

1/2 tsp lemon juice

1/2 tsp cumin seeds

Method:

Boil the soaked the Chole in the pressure cooker with the tea bag & some salt for about 4-5 whistles. Turn off the gas and wait for the steam to settle on its own accord. Drain the Chole and save the water in which it was boiled for later use. (Tea bag is used only to get a good brown colour, skip it if you’re not comfortable using it, it’s taste won’t alter much)

Next, heat the oil & ghee together in the wok. Once it’s hot enough add the cumin seeds & asafoetida (if using). Let them splutter a bit. Then, add the chopped onions, slit green chillies & ginger garlic paste. SautΓ© on medium flame until the onions get a light golden colour. Next, add the cumin pwd, coriander pwd, red chilli pwd & turmeric pwd. SautΓ© until these spices & the onion are cooked well and some oil gets separated from them. Add the drained Chole into the masala base and mix well. Season with salt but carefully as u had seasoned the Chole while boiling it too.try mashing a few of the Chole with the back of the spatula. Add a pinch of sugar.

Next, add the Garam masalaΒ into the Chole and sautΓ© again for 5 mins on medium flame. You can adjust the consistency at this point using some of the water that we saved from the pressure cooker and mix well. Also add the tamarind pulp and mix well. Cover and cook for 7-8 mins on low flame. Open the wok after that and add chopped coriander leaves and lemon juice. (I don’t use any ready made Chole masala, however feel free to use some while frying the onions, it’s up to you. Also adjust the amount of tamarind pulp as per your taste, I like the extra punch it gives)  ☺️ serve it piping hot! Tastes great even with my Masala Puris.

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Ingredients for the Aloo ke Bhature: (makes 8-9)

2 cups wholewheat flour

1 cup APF (Maida)

3/4 cup sour curd (I used homemade curd which was a day old)

1/2 tsp baking soda

Salt to taste

1 nos small potato (boiled, peeled & grated)

1 tsp sugar

2 tsp oil + extra to grease the dough

water as needed ( I used about 1/2 a cup)

oil to fry

Method:

Take all the above ingredients in a large mixing bowl except the water. Mix everything well. Using little water at a time, make a medium hard dough. Use some oil to the smoothen the dough. Cover the dough with a wet napkin and let it rest for 2hours. ( even if it rests a little less than 2 hrs, it’s ok)

After resting the dough, just punch it down a bit. Make equal 8-9 balls of the dough. Using a rolling pin, make a round puri / flat bread of diameter approx 4-5″, and thickness should be a bit more than that of the puris/ flat bread. Do the same for the other balls as well. Set aside. Heat oil in a wok, once it hot enough, fry the bhaturas one by one in the oil, careful not to keep the heat too high as it will be undercooked from within. Keep for a min on the first side, when it fluffs up well, turn it over and fry for another 45 secs. That should be enough! Drain them on absorbent kitchen napkins. Serve hot! Β πŸ˜‰

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Ingredients for the Masala Chaas : (serves 2-3)

400 gm curd

salt, red chilli pwd, roasted cumin pwd, Himalayan pink salt (kala namak) to taste

2 tbsp chopped coriander leaves

chilled water as required.

Method:

In a large mixing bowl, whisk the curd. Season with the above mentioned spices. Adjust the consistency with some chilled water. Serve immediately or you can keep it refrigerated as well for up to 5-6 hours. πŸ‘ŒπŸ˜€

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Now that’s what I call a soul-satisfying meal! Don’t you? Try these, you will end up making them often….

Love,

Shreya πŸ’ž

Peri-Peri Spiced Cheesy Potato Skins

I love everything cheesy….does that sound cheesy?! πŸ˜‰ but it’s true…I could add cheese to my ‘dal roti’ too…!!.and thinking back…I might have actually done that at some point in time! Mom would know better πŸ˜†πŸ˜†

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And my hubby happens to be my opposite when it comes to cheese…he does like it but follows a diet and cheats rarely 😱😱 I mean really rarely! So whenever I make something loaded with cheese ..cream and butter..I end up eating most of it as he sticks to a bite or two…(no complains) …more for me! πŸ˜›πŸ˜›πŸ’ƒ

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So coming to these beauties…I had been craving something cheesy for a couple of days..so I decided to make a cheesy dish….full of butter, cream and loads and loads of cheese…but was doubtful if hubby dearest would ‘cheat’ …so texted him..asking the same..and to my complete and utter surprise…he wrote ‘I am in the mood for something cheesy too! Avoid a pizza..something new maybe 😁’ I smiled to myself! I didn’t want pizza too. I already had something in my mind that I had been eyeing on Pinterest for a few weeks! But didn’t really follow any recipe…I never need one when it comes to CHEESE!!!

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It took me all of 45 mins to get this on the table! Quick, delicious…every bite oozing with cheese, cream and melting butter! Not a dieters dream 😜

Lets get to the recipe.

️Yield: serves 2

Equipment: baking tray, aluminium foil sheet, a cooling rack, measuring cups / spoons, a bowl.

Ingredients:

2 nos large potatoes (par boiled, not peeled)

1/4 cup fresh cream ( I used Amul)

1 cup grated cheese (I used packaged shredded pizza cheese)

1/2 tbs garlic granules (use fresh garlic if granules are not available)

Sea Salt to taste (use regular salt, it tastes the same)

1 tbsp mixed Italian spice pwd

1 tbs peri-peri spice mix (store bought)

1/2 tbsp red chilli flakes

2 tsp bread crumbs

2 tsp butter

oil as needed

2-3 tbsp sour cream

Method:

Pre-heat the oven @ 200’C (turn on both the upper and lower rods for this). Line a baking tray with aluminium foil and grease it with some butter /oil.

Cut the 2 par-boiled potatoes in half very carefully keeping the skin intact, you will have 4 halves. Scoop out the potatoes but keep some flesh intact close to the skin for all 4 halves. Now, keep the scooped potatoes aside, and take a bowl, add the scooped potato flesh, cream, mix Italian spice pwd, peri-peri spice pwd, red chilli flakes, garlic granules, butter & salt to taste. Give it a good mix, it should be smooth and creamy. Now fill the potato skins with this mixture. Sprinkle some bread crumbs on top of each filled potato skin. Spread generous amount of grated cheese on top of the bread crumbs. Sprinkle some sea salt, red chilli flakes & mixed Italian spice pwd for extra flavour. Drizzle some oil over each filled and dressed potato skin. Keep them on the prepared baking tray a little apart from each other. Bake them for 20 mins in the top most rack of your oven so that the filled skins get a good colour! 😊

Once baked, keep them on the cooling rack for a few mins. Plate these, add a dollop of sour cream….sprinkle some red chilli flakes & Italian spice pwd! That’s it.. Enjoy these hot and gooey..melting right onto your plates!

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Since I was serving them for dinner. I paired them with some fresh green salad and a glass of chilled orange juice! A complete meal in just 45 mins!

Love,

Shreya ❀️❀️

Nutty Rice Croquettes

I love fried food…and this season is the perfect excuse to indulge in it!! πŸ˜›πŸ˜›
Last week I had shared the recipe for my Lehsuni Pakode aur Teekhi Lal ChutneyΒ and Maska MathrisΒ here….they were a deep fried heaven! Made two big batches of the Pakode within half an hour on hubby’s request πŸ’“ who usually avoids fried food.

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But he loves snacking on spicy stuff…so I keep my Appe pan very handy. You can try my Sabudana Wadas ..they turned out so well even though they aren’t deep fried 😊

Anyways, coming to these Croquettes… They just happened on an impulse a couple days ago…had some boiled rice in my refrigerator begging me to use them. So decided to go ahead and make something for my hubby to have with his evening tea! Since he didn’t want an oily snack, I used my Appe pan…just a few drops of oil…and the result was awesome! Crispy and crunchy on the outside and perfectly moist inside! Some spicy dip on the side, with a cup of tea along with these croquettes…and my hubby thoroughly enjoyed them! 😁

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And if you do not have any leftover rice, that’s fine too, make some fresh rice, drain all the water once it’s cooked and spread the rice on a plate to dry out for 15-20 mins! The end results are just as fabulous πŸ‘ŒπŸ‘Œ lets get started with the recipe… ☺️

Yield: 10-12 medium croquettes

Equipment: Appe pan (optional, you can deep fry), a mixing bowl, measuring cups / spoons, absorbent kitchen paper.

Ingredients:

1 1/2 cup cooked rice

2 small boiled, peeled and mashed potatoes

1/4 cup roasted and crushed peanuts

2 tsp chopped green chillies

1 tbsp chopped coriander leaves

1 tsp lemon juice

salt to taste

a pinch of asafoetida (hing)

1 tbs ginger garlic paste

2 tbs rice flour (you can use cornflour or APF as well)

1/4 tsp chaat masala

oil as required

Method:

Mix all the ingredients mentioned above except the oil. Make sure the mixture is combined well. Keep this mixture in the refrigerator for 10-15 mins. Next, make croquettes of equal size. If your using the Appe pan, simply drop a croquettes in each indentation and a couple of drops of oil around them, cook well on the first side to get a deep brown colour. Then flip over to the other side and cook until you get an even colour. That’s it. Serve them piping hot!!

Alternatively, you can deep fry these croquettes…but I have kept things healthy. πŸ˜‰

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Love,

Shreya πŸ’“

Lehsuni Pakode aur Teekhi Lal Chutney!

Baarish ka mausam aur garama Garam pakode!! Wow! Awesome combo. And for my ‘chai‘ loving hubby, a mug of steaming ginger tea!Β 

We woke up yesterday morning to the most beautiful climate…breezy, rainy and everything looked green. I looked at my hubby and I knew why he was smiling back at me! πŸ˜‰ I quickly freshened up and rushed into the kitchen. And 20 mins later … Taddaaaa! A platter full of my special ‘Lehsuni Pakode aur Teekhi Lal Chutney’.

I mean I did have the chutney ready already since the previous dayπŸ˜πŸ˜› saves time having this fiery dip on hand.

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We enjoyed it too much…sitting in the balcony..enjoying the view and munching happily on these hot and crispy pakodis. So much so, I was asked to make a ‘round 2‘ by my ever dieting hubby!! 😘

Lehsuni‘ cos I love garlic…love them too much actually! And trust me, the flavour is to die for.. Well then let’s get on with the recipe.

Yield: serves 3-4

Equipment: a wok to fry, slotted spatula, a mixing bowl.

Ingredients:

2 nos large potatoes finely sliced

2 nos medium onions finely sliced

1 nos small white radish finely sliced

10-12 large / 15-18 small cloves of garlic freshly minced

salt to taste

oil to fry

1 tsp red chilli pwd

1/2 tsp amchur pwd

1/2 tsp haldi pwd

1/2 tsp roasted cumin pwd

1 tbsp chopped green chillieS

2 tbsp coriander leaves finely chopped

6 tbsp besan ( chickpea flour )

1 tbsp rice flour

a pinch of hing (asafoetida)

Method:

Mix all the ingredients together except the oil to make a thick mixture so that the besan coats everything well but isn’t dripping at all. Heat enough oil in the wok, once it’s hot enough, start dropping a tbsp of the mixture into the hot oil and fry on medium heat. Once the pakodis turn a rich golden colour, take them out of the oil and drain on absorbent papers. That’s it! Serve them piping hot! πŸ˜‰πŸ˜›

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Ingredients for the Teekhi Lal Chutney:

20-25 nos whole dry red chilly

20-25 nos garlic cloves

salt to taste

little water to grind

1/4 tsp cumin pwd

1/2 tsp vinegar

Method:

Soak the red chillies in some water for 30 mins. Drain the chillies and set aside. Peel the garlic cloves and chop them roughly. Grind everything together using little water to make a smooth paste. The chutney is done 😁 keeps well for 5-6 days in the refrigerator.

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I am sure your gonna love these!!

Love,

Shreya πŸ’•

Instant Doodh Peda

Instant Doodh Peda is one of my go to recipes when I want a homemade treat for a pooja or just as some Indian dessert. It’s quick, delicious and can be made with just 5 easy ingredients from your pantry!Β 

Instant Doodh Peda is basically a milk fudge. It is slightly chewy and has very milky yet creamy flavor. I can never resist these and end up making them very often πŸ™‚ The best part about this recipe is that it doesn’t take up hours of your time nor does it demand a long list of ingredients.

Instant Doodh Peda

Instant Doodh Peda can come in extremely handy when making a list of sweets and savories you wish to make for Diwali. It’s so quick that you can save this one for the very end. Once you have the ingredients ready, prepping the dough takes about 10-15 minutes. Then once the dough id cooled off, shaping these little beauties won’t take too long either.

Instant Doodh Peda

Instant Doodh PedaΒ keeps well for two to three days. I suggest that once you have shaped them, let them sit in the refrigerator for about 5-10 minutes so that they set completely. You can shape them as you like, decorate them as you like, they will taste great.

If you like instant recipes, do have a look at these
Mysore Pak
Instant Kesar Peda
Khoya Burfi

Let us make these Instant Doodh Pedas now.

In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
Use a whisk to mix everything into a smooth, lump free batter.
Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.

Instant Doodh Peda
Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
Took me about 4-6 minutes to get to this stage.

Instant Doodh Peda
But do not over cook the mixture as that results in hard pedas.
Turn off the flame. Let the mixture cool down for about 10-15 minutes.
Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
Store these at room temperature if it is not hot, they sat fresh for 2-3 days.

Instant Doodh Peda

Instant Doodh Peda

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 10-12 medium pedas

Instant Doodh Peda is a delicious Indian milk fudge made with 4-5 ingredients. The prepping takes a little time and it is perfect for the festivities.

Ingredients

  • 1 cup milk powder
  • 1/2 tin condensed milk ( approx. 200 gms )
  • 1/2 tsp. cardamom powder
  • 2 tsp. ghee + 1 tsp used to grease the palms
  • 1 tbsp. pistachios slivers for garnish
  • edible silver to garnish

Instructions

  1. In the non stick pan, pour the condensed milk. Add the milk powder & the cardamom powder.
  2. Use a whisk to mix everything into a smooth, lump free batter.
  3. Turn on the heat now, keep it on medium flame. Keep whisking while it cooks.
  4. Once this mixture starts leaving the sides of pan in approximately 5-6 minutes, add the ghee and whisk again until it cooks off and forms a thick dough like consistency.
  5. Took me about 4-6 minutes to get to this stage.
  6. But do not over cook the mixture as that results in hard pedas.
  7. Turn off the flame. Let the mixture cool down for about 10-15 minutes.
  8. Grease your palms with some ghee, take approximately a tbsp. of the mixture, roll it in your palms giving it the desired shape.
  9. Repeat for the remaining mixture. Garnish the pedas with some pistachio slivers and edible silver. Let them sit for about 5-10 minutes in the refrigerator before you serve them.
  10. Store these at room temperature if it is not hot, they sat fresh for 2-3 days.

Notes

I have used a condensed milk which was slightly yellowish in color hence the pedas have turned out into a beautiful golden color. If you use white condensed milk, the pedas will be white. These pedas are slightly chewy due to the condensed milk and not powdery.

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Love,
Shreya

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Instant Doodh Peda

Adapted from Sharmis Passion

Crunchy Veg Tacos πŸ’“

Let’s go Tex-Mex today! It’s simply delicious…fresh..and irresistible! 😁 Crunchy Tacos have to top my list when I’m at Taco Bell or Chiles. Vegetarian or Non – Vegetarian, they are all so good!Β 

I have made them at home a few times earlier..and they are a delight. Easy to do, fun to eat! I’m a happy soul. My hubby enjoys them too and says ‘they taste like the ones from Taco Bell’! That’s something!! 😘😘 I paired them with my Iced Green Tea Limeade and our tummies were full ☺️ Nom Nom!

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These are veg..made with some boiled red kidney beans / Rajma…a few spices. And we are sorted! Let’s get going with the recipe πŸ‘Œ

Yield: 12 Tacos

Equipment: a wok, measuring cups / spoons, a mixing spoon, a baking tray

Ingredients:

12 nos. ready to use Taco Shells

For the Bean filling:

1 1/2 cups boiled kidney bean / rajma (canned beans will work too)

2 nos tomatoes finely chopped

1 nos onion finely chopped

4 nos garlic flakes finely chopped

2 nos green chillies finely chopped

2 tbsp fresh coriander leaves chopped roughly

1 tsp taco seasoning / pasta spice mix will work too

2 tsp chilly flakes

2 tsp lemon juice

salt to taste

2 tbsp oil

For the Salsa:

1 nos onion roughly chopped

1 nos de seeded tomato cubed

1/2 tsp fresh coriander leaves chopped

For the Dressing:

1/2 cup sour cream (use hung curd if sour cream isn’t available)

1/2 grated cheddar cheese (processed Amul cheese can be used)

a few torn lettuce leaves

Method for the Bean filling:

Heat oil in the wok, add chopped garlic and green chillies. SautΓ© for 2 mins. Next, tip in the chopped onions and cook until they turn translucent. Once that’s done, add chopped coriander leaves & tomatoes. Season with salt, taco seasoning & chilly flakes. Cook until the oil separates from the mix. Then add the boiled / canned kidney beans. Stir everything well and cook for about 4-5 mins. Turn off the flame. Add lemon juice and the filling is done.

For the Taco Shells:

Spread the shells carefully on the baking tray without any grease and heat them for 3-4 min Β @130’c. Once done, let them sit in the warm oven until every last detail is prepped for serving them. We have heated the shells just to make them crunchy.

For the Salsa:

Mix the cubed tomatoes, chopped onions & coriander leaves and set aside.

Assembling the Tacos:

Take a crunchy taco shell, spoon in some of the bean filling carefully…do not break the shells while filling them. Next add some sour cream over the beans filling, sprinkle some salsa and some torn lettuce leaves. And end it with some grated cheddar cheese! That’s it! Serve these immediately before they go soggy and moist!

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Bring some excitement to your kitchen today….Go the Tex – Mex way πŸ˜‰

Love,

Shreya πŸ’•

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