Category: Kid Friendly

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Bombay Aloo Masala Sandwiches are a staple street food in Amchi Mumbai….or maybe a vegetable toast sandwich or a plain Chutney (salsa) sandwich…the options are endless and oh so yummy! 😍

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I personally love the vegetable cheese grill sandwich! It’s like the best of both worlds…you get veggies and if you are a cheese lover like me…it’s just so good with that cheese within and on the outside😍😍😍😍….a side of some potato crisps/ chips/ wafers…and some ketchup😋

Similarly, there is another hot favourite among most Mumbaikars….the spicy, aromatic and very delicious Bombay Aloo Masala Sandwich…make it as a toast sandwich or a grilled one…it’s amazing! Aaaaannnddd…..it’s my hubby’s favorite 😘

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This is a regular breakfast or evening snack at our place…and my Mom’s recipe for the filling/ Aloo Masala is super duper yum!

I usually use brown bread to make them…you can use regular white sandwich bread or any multigrain bread if your choice. I had once even used a Homemade Herbed Focacia bread for this sandwich and it was so good! Do try my recipe for Green Chutney, it goes so well with sandwiches.

Anyways…let’s get you started on the recipe..

To make the filling:

Heat oil in a non-stick pan. Once the oil is hot, add cumin seeds, hing and chopped green chillie. Sauté for a minute.

Next, add the chopped onions. Sweat them for a few minutes. Then add the capsicum. Sauté again. Tip in the tomatoes followed by the salt, turmeric, red chillie powder, ginger-garlic paste. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.

Next, add the mashed potatoes along with the Pav bhaji Masala. Also add the amchur powder and mix well. Turn off the flea me. Add chopped coriander leaves and give them all a final mix. That’s your filling done! Keep well in the refrigerator for 3-4 days.

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

To make the sandwich:

Take 2 slices of bread. Slather both the slices with butter. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling. Heat the griller/ toaster…spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides. Serve hot with some chips/ crisps and ketchup!

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: can be used for upto 6-7 sandwiches with generous amount of the potato filling.

Bombay Aloo Masala Sandwich is spicy, tangy and very delicious. Perfect for breakfast, brunch, lunch box or even a quick meal.

Ingredients

  • 5 nos. large potatoes (boiled and mashed)
  • 3 tbsp oil
  • 1 tsp finely chopped green chilli
  • a pinch of hing (asafoetida)
  • 1/4 tsp cumin seeds (jeera)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green bell pepper (capsicum)
  • 2 nos. finely chopped tomatoes
  • salt to taste
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp Pav bhaji Masala
  • 1/4 tsp amchur powder (raw mango powder)
  • 1-2 tsp water (if needed to correct the consistency)
  • 2 tsp chopped fresh coriander leaves
  • butter as needed to grill/ toast the sandwiches
  • bread slices as needed

Instructions

    Filling
  1. Heat oil in a non-stick pan.
  2. Once the oil is hot, add cumin seeds, hing and chopped green chilies. Sauté for a minute.
  3. Next, add the chopped onions.
  4. Sweat them for a few minutes.
  5. Then add the capsicum. Sauté again.
  6. Tip in the tomatoes followed by the salt, turmeric, red chili powder, ginger-garlic paste.
  7. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.
  8. Next, add the mashed potatoes along with the Pav bhaji Masala.
  9. Also add the amchur powder and mix well. Turn off the flea me.
  10. Add chopped coriander leaves and give them all a final mix.
  11. That's your filling done! Keep well in the refrigerator for 3-4 days.
  12. Sandwiches
  13. Take 2 slices of bread.
  14. Slather both the slices with butter.
  15. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling.
  16. Heat the griller/ toaster...spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides.
  17. Serve hot with some chips/ crisps and ketchup!

Notes

Use veggies of your choice if you like to make variations. Add cheese if you'd like some. Use this filling in frankies/ rolls, etc.

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You can add some veggies to this filling recipe or even minus a few things if you wish. Do try it…it’s lip smacking 😍

Love,

Shreya💖

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Bombay Aloo Masala Sandwich.

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Chocolate sponge cake in pressure cooker

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

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

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

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

Ingredients

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

Instructions

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

Notes

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

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

Love,

Shreya💗

Chocolate sponge cake in pressure cooker

Rose and Pineapple Cooler

I can live on cool drinks all year long…😉 Being a teetotaller couple, we are constantly looking forward to trying some new flavours of mocktails and coolers…and more often than not we come across great finds👌😚

Speaking of great finds, I also find it interesting to try and make a new flavour combination right in the comfort of my kitchen! Earlier, I have shared the recipe of tropical iced tea which was a total hit! I make it every summer and we can’t get enough of it😀 I keep myself and the hubby hydrated as we sip on some of the most delicious homemade coolers. I have been told by people who have tried my Fruity Green Tea cooler, that it was one of the best ways to enjoy their green tea!

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Coming to this gorgeous beauty that has gotten you all parched is my take on two amazing flavours…tropical Pineapple and the very exotic Rose. Rose, on it’s own is very cooling. I have combined it’s flavours with the sweet and slightly tangy juices of local Pineapples and added my twist to it….😁 The resulting cooler/ mocktail is a bit spicy, has the freshness of summer mint and is loaded with ice! Just the thing you need in these sweltering afternoons.

Rose and Pineapple cooler Non alcoholic summer mocktail Pineapple cooler recipe Polkapuffs recipes Shreya tiwari photography Rose mocktail

Let’s get started….

Yield: serves 2

Equipment: mortar-pestle, measuring cups/ spoons, mixing spoons, 2 glass/ bottles of your choice to serve the drink.

Ingredients:

1+1/2 cup fresh or canned pineapple juice

4 tsp rose syrup

9-10 fresh mint leaves

1/2 tsp chaat masala (Indian spice mix easily available in Indian Grocery/ Food Stores. If you can’t find chaat Masala, replace this ingredient with some salt and pepper to taste)**

1/4 tsp ginger juice (grate some ginger and squeeze the juice to add to the mocktail)

ice cubes as needed

Method:

Muddle together mint leaves, chaat Masala** and ginger juice together in the mortar-pestle.

Add two tsp rose syrup in each of the 2 serving glasses/ bottles.

Top the rose syrup up with 1-2 tsp of the mint leaves, ginger juice and chaat Masala** mixture.

Add ice cubes. Lastly, pour the Pineapple juice. The flavours will combine on their own, however, you can give them a quick stir. Garnish the drink with a sprig of mint! Enjoy!

Rose and Pineapple cooler Non alcoholic summer mocktail Pineapple cooler recipe Polkapuffs recipes Shreya tiwari photography Rose mocktail

Love,

Shreya❤️

Rose and Pineapple Cooler | Vegan

Spicy Arrabbiata Sauce – Glutenfree and Vegan

It’s always better to have a go to pasta sauce recipe…this one here, happens to be mine😊 Especially during these hot summers days….when cooking up a storm isn’t exactly someone’s dream…having this ready in the refrigerator or the freezer can be a lifesaver! 😄

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There are days when I go through the entire ritual of sautéing some exotic veggies like some American sweet corn, broccoli, some snow peas and a bit of bell pepper along with some crushed garlic to go with my pasta…and then are days when all I want to do is dump the sauce with some boiled pasta and give it a quick stir and I serve it without any fancy-shmancy garnishing…just a bit of grated cheese and I am all sorted🤗

And hence, happens my quick macaroni with some spicy, vegan-Glutenfree arrabbiata sauce! Just like that….and obviously it’s one of my favourite meals👌🏼😍

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This sauce can also be used for topping up your bruschetta along with some slices of olives or just some crumbled feta cheese…..some capers, if like little bursts of salty..briny flavours….see..I have given you some ideas for your next girls’ night in…or if you’re a dude reading this here…make a bruschetta platter for your buddies as you watch the latest season of IPL ’17….or impress a lady friend with your sauve kitchen moves😉

I use this sauce for my chip-n-dip platters on movie nights with my fella…it’s healthy and definitely delicious! Follow this easy recipe for some healthy Wholewheat crackers to go with this sauce.

**Coming to how you would go about storing this sauce. I make a slightly larger batch and refrigerate it and it stays fresh for almost 10-12 days. I don’t add salt while this sauce especially when the purpose is to store it. To freeze, simply cool the sauce and pack them in small ziplock pouches and freeze them. The freezer sauce needs to be thawed at room temperature for about an hour before using it. Always remember to season it using the stored sauce. When making the sauce for immediate consumption, then do add salt as per taste.

Now, on to the recipe….

Yield: serves 2-3 persons

Equipment: a heavy bottomed saucepan, measuring cups/ spoons, a ladle, hand blender.

Ingredients:

3 cups blanched and roughly chopped tomatoes (choose ripe tomatoes)

3/4 cup finely chopped onions

salt to taste (I used sea salt)

freshly cracked black pepper to taste

4 tbsp olive oil

3-4 cloves of garlic, crushed

a few fresh basil leaves (or use dried)

2 tsp chilli flakes

1 tsp dried oregano

1/2 tsp dried rosemary

some warm water if needed to correct the consistency

Method:

Heat oil in the pan, once it is hot enough, add crushed garlic and onions. Sweat these until the onions turn translucent and the garlic turns a bit golden. Then go in the roughly chopped chopped blanched tomatoes.

Keep the flame on low, season with salt, chilli flakes, cracked black pepper, rosemary and oregano. Keep stirring these together for a few minutes to ensure the flavours blend well. Add some warm water at this stage to correct the consistency (I added about 3/4 cup), mix well and cover with a lid and let the sauce cook for about 10 mins on low flame.

Open the lid after 10 minutes, the sauce should be done by now. Turn off the flame, let the sauce cool off a bit. Then using a hand blender, blend the sauce as much as you prefer. I like my sauce a bit chunky so I don’t go overboard with the blending.

If you are making a pasta dish immediately, just add this entire sauce to about 2 cups of boiled macaroni or penne and give them a good toss. Garnish with some finely chopped fresh basil leaves and some grated cheese!

**scroll above to read about how to store this sauce.

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Do try this sauce soon…you know what? This even works as a great pizza sauce😉😉

Love,

Shreya💖

Spicy Arrabbiata Sauce Glutenfree and Vegan

 

Mango Kulfi | How to make Kulhad Kulfi

An Indian dessert that is loved by everyone and I guess there is rarely anyone who’d say no to Kulfi! This luciously creamy, deliciously sweet and chilled dessert is perfect for summers and compliments any Indian meal when looking for that perfect end to your meal 😍👌🏼 Flavour it with whatever takes your fancy! Mangoes….yes that is what I have used here to make it even more irresistible and delicious.

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Look at the golden colour..and I have used a bit of freshly pounded cardamom powder to elevate the flavour of Alphonso Mangoes….the King of fruits 😍 and garnished it with some pistachio slivers and homemade dried rose petals (organic) ….this recipe also calls for some fresh, thick cream from full fat milk…yes homemade made fresh cream, it makes the Kulfi even more smooth and the taste is very authentic! But then again, you can always use fresh cream from a tetra pack too😋

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Last year I had shared an easy recipe for Kesar Pista Kulfi on the blog and this recipe is another take on that!😀 You can add some chopped pistachios and almonds to this Mango Kulfi recipe and make it a Dry Fruit Mango Kulfi too!

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

I used kulhad and matkas (Indian earthenware) of different shapes and sizes to set the Kulfi, you can use simple Kulfi or Popsicle moulds as well or simply use little stainless bowl to set them. Although the kulhad and matkas I have here aren’t actually earthenware, they are all made of porcelain.

Common, let’s make Kulfi!

Yield: 5-6 kulfis

Equipment: a heavy bottomed pan, a ladle, measuring cups/ spoons, kulfi moulds/ Popsicle moulds/ small bowls, ice cream sticks etc.

Ingredients:

500 ml milk (I use Amul toned milk – 2%fat)

pulp of 3 nos. medium Alphonso mangoes

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar (adjust as per your preference)

1/2 cup cream (I used homemade cream from full fat milk, you can use tetra packed Amul fresh cream as well)

1/2 tsp cardamom pwd

chopped pistachio & dried rose petals to garnish

Method:

Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, cardamom powder and the mango pulp. Cook for two mins more. Keep it aside to cool for a few mins.

Next, lightly beat the cream. Add the cooled milk and mango mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds/ matkas/ bowls and keep it in freezer to set for about 7-8 hours or even overnight.

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould if using Popsicle mould or traditional Kulfi mould.

Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️ Look at that texture…..yumm!

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Love,

Shreya💗

Mango Kulfi | Mango flavoured Indian Ice Cream | Glutenfree recipe

 

 

Strawberry Iced Tea

I know I’ve been away for a few days….was just tied up with a few things….been on the road for a fair bit of time…phew! Yes….summers and traveling around isn’t the best combination but I did manage it after all. Needless to say, I did need an entire week to recoup and get back the usual routine with the blog and everything else…😁😁

Summers and this scorching heat takes out all the energy from your body…it’s very draining! I hate stepping out in the sun 😩…I just prefer sitting at home and wait for the sun to set 😂 and sip on some cool drinks…homemade fresh fruity drinks are the best way to hydrate yourself and are way healthier than those fizzy, sugar laden sodas.

Strawberry Iced Tea Summer cooler recipes Non alcoholic beverages recipes Polkapuffs recipes Fruit based summer drinks Food photography by shreya Tiwari

Yes! My favourite fruit this summer….came to my rescue once again..they are sweet and full flavour so why not use them to make some delicious summer mocktails….I mean, most of you who’ve been regular here are aware that the husband and I, we are teetotallers. So, such fruit based drinks are our best bet against the summers 😜 Speaking of which, have a look at my take on Aam ka Panna (raw mango cooler)

Strawberry Iced Tea Summer cooler recipes Non alcoholic beverages recipes Polkapuffs recipes Fruit based summer drinks Food photography by shreya Tiwari

Lets make some Strawberry Iced Tea….🍓🍓☺

Yield: makes 2-3 servings

Equipment: measuring cups/ spoons, a small sauce pan, a potato masher.

Ingredients:

1 +1/2 cup chopped strawberries

4 tbsp sugar (optional, avoid if the strawberries are sweet. Mine were a bit tart hence I used sugar)

3 cup water

2 nos. tea bags (I have used regular tea, no speacial flavour)

ice cubes as needed when serving

Method:

In a saucepan, boil 3 cups of water. Turn off the heat. Add the tea bags and let them steep for about 10 mins. Remove the tea bags and pour the tea from the sauce pan into a jug. Refrigerate the tea for a minimum of 1 hour.

In the meanwhile, in the same sauce pan, add the chopped strawberries along with sugar and cook them together on low heat until  the strawberries are cooked well and look mushy. Use a masher to mash them as they cook. Take them off the heat. Allow the strawberry compote to cool down completely, then using a hand blender or any other other blender, make a purée and set that too in the refrigerator until you have to serve the Iced Tea. (I don’t strain the strawberry compote, you can strain it if you prefer).

Assembling:

Add the cooled strawberry purée to the jug of chilled tea. Add some crushed ice cubes and give it a stir.

To serve:

Fill your favourite glasses/ mason jars with ice cubes and pour the ready Strawberry Iced Tea over them. Place a small strawberry on the top and serve chilled! You can even add a couple of slices of lime as a garnish ☺️ Enjoy!

The strawberry purée and the cooled tea can be stored in the refrigerator for 1-2 days.

IMG_6671

Love,

Shreya❤

Strawberry Iced Tea

 

 

 

 

Volcano Popsicles | Strawberry and Orange Popsicles

Yes, I am absolutely obsessed with Popsicles of any and every kind…actually anything icy! I loved chilled things, even in the dead of cold, I could never pass a chance of enjoying a Popsicle! Not ice-cream though, although my blog has many recipes for both, I am more of a Popsicle girl😋😋😍

If you ask me why not ice-creams…I don’t really have a reason. I just love the juicy and watery flavours of fruit based Popsicles! Always have….always will! They do give me bad throat infections at times but I think they worth every course of anti-biotics I’ve had over the years 😜😜😂

How to make strawberry orange popsicle Volcano Popsicle recipe Summer treat Popsicles with glucose recipe Polkapuffs recipes Food photo by Shreya Tiwari

Don’t they look llike your best mate for every summer afternoon!? I can have them for breakfast, lunch ….dinner!! 😉 Besides, making them is a breeze! Just pick whatever flavours you like or if you are like me…choose your fruits….summer fruits like mango, kiwis or even oranges work very well!

How to make strawberry orange popsicle Volcano Popsicle recipe Summer treat Popsicles with glucose recipe Polkapuffs recipes Food photo by Shreya Tiwari

But with this recipe, I will teach you how to make perfect store bought-like texture for these Popsicles. Yes, store bought Popsicles are not full of icicles in them. They are more smooth and have a very even texture, almost like a sorbet but firmer. However, if you wish can follow simple juice and freeze method tooand make Popsicles but they will have icy bits (icicles) in them. I don’t like icicles in my Popsicles and hence this recipe is good for me…I was keen to understand what ingredients goes into the store bought Popsicles, and just on the cover of each popsicle, it is mentioned ‘glucose’….so I’ve done exactly that! Liquid glucose worked so well. Obviously, I adjusted the measurements as the cover never mentioned the proportion and alongside the store bought ones have a fair bit of preservatives too. But I have used just 4 ingredients to make them!

Yield: 4 Popsicles

Equipments: a sauce pan, a juicer (if using homemade juice), measuring cups/ spoons, Popsicle mould, ice cream sticks.

Ingredients:

1/2 cup pulp of fresh strawberries (I did not add sugar, you may if the berries aren’t sweet enough)

200 ml freshly squeezed orange juice (juice of approximately 5-6 oranges)

2 tbsp sugar (I used some for the orange juice as the oranges were a bit tart)

2 tbsp glucose syrup (sweetened, it’s available in any store that stocks all the baking related ingredients) or even corn syrup.

Method:

Keep the mould ready.

In a saucepan, heat orange juice for a few mins. Once it has come to a gentle boil, add the sugar. Mix well using a whisk. Next add the glucose syrup and whisk quickly. Make sure the syrup is mixed very well. Now, turn off the flame and let the orange juice cook down for a few minutes.

Next, fill about 3/4th (approximately 50 ml) of each popsicle mould with the orange juice- glucose mixture. Place the moulds in the freezer and let them set for about 2-3 hours. Remove from the freezer and insert ice-cream sticks in the center of each mould. Freeze again for about 1 hour.

Remove the moulds again from the freezer after an hour, fill each mould to it’s brim with the strawberry pulp. (I didn’t treat the strawberry pulp with the glucose syrup as the pulp doesn’t really have any icicles after freezing).

Freeze the moulds for another 3-4 hours or until the Popsicles are frozen well. To serve, dip the mould in some lukewarm water for 2 mins, gently tug the ice cream sticks and pull out the popsicle from the moulds! Voilà!!! 😍😍 enjoy!!

(Note- adding glucose syrup is optional, we can omit that as well and make basic Popsicles)

How to make strawberry orange popsicle Volcano Popsicle recipe Summer treat Popsicles with glucose recipe Polkapuffs recipes Food photo by Shreya Tiwari

You can follow this recipe for any fruit juice/ pulp in any combination…they are so delicious and absolutely preservative free. They keep well in the freezer for upto a week, but I suggest try to finish them and make fresh batches every few days. It’s so easy 😄

Love,

Shreya💗

Volcano Popsicles Vegan & Glutenfree | Strawberry & Orange Popsicles

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

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

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

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

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

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

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

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

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

Let’s begin….

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

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

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

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

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

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

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

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

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

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

To pan fry:

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

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

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

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

Ingredients

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

Instructions

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

Notes

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

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Kothmir Wadi or Kothambir Wadi

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

Love,

Shreya💖

Adapted from Nisha Madhulika

Eggless Fudge Brownies (Part WholeWheat)

No, these brownies don’t contain strawberries….but I have been throwing these beauties on everything…literally! To my salads…my desserts..my breakfast…I guess my dal tadka is the only thing that is yet to be introduced to them berries 😂😂😂😂😂…. 

Anyways…we love a good brownie..so much less job than doing a proper cake and a lot more chocolatier than a chocolate cake even! It’s gooey and the flavours are so much more intense….if you know what I mean.

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The texture of this heavenly slice speaks for itself, doesn’t it!? And …this also has some Wholewheat flour…I mean I always to make a Wholewheat brownie but wasn’t sure if the texture so I tried using APF (maida) and wholewheat in 50:50 ratio. The first attempt was sad… I didn’t like the look of the brownie and neither was flavour sitting right due to the texture!

In my first attempt, I had obviously over beaten the mixture which resulted in really uneven and gritty (read rough) textured brownies. Also, the butter was slightly too warm than necessary and that too was an issue.

So, my second attempt which followed the first one in just 2 days, as I was curious to make it work. And work it did! I kept everything ready as always and kept reminding myself that I need to go slow instead of my quick ways! So, if you do try this recipe please follow the steps carefully. This time I didn’t over beat the mixture and carefully checked the temperature of the butter before proceeding to the subsequent additions.

Eggless Fudge Brownies Wholewheat brownie recipe Eggless brownie recipe Polkapuffs recipes Shreya Tiwari's recipes Easy eggless Fudge brownie recipe

In my personal opinion, they  could look a little better but working with wholewheat and APF that too with out eggs is a bit difficult for me….needs more practice!

Overall the taste was good and the sweetness just right…I guess that’s what matters the most ☺😁😁

Few things to remember-

Use a good quality cocoa powder in this recipe as that is what adds the real taste.

Line the baking pan well with parchment or baking paper or dust the baking pan carefully with the flour to avoid the brownie to stick to it post baking. There is nothing worse than a good brownie getting ruined because it was sticking to the baking pan.

Never over beat the brownie mixture/ batter. It results in dry brownies.

Never over bake the brownie. That will again make it dry and very crumbly.

Let’s  bake you a brownie!

Yield : 9 large or 12 small square slices

Equipment: baking pan (I used 7″ square pan), parchment paper/ baking paper, measuring cups/ spoons, heat proof bowl (or used stainless steel bowl), a saucepan, large mixing bowl, silicon spatula, a small wired whisk, cooling rack.

Ingredients:

7 tbsp maida (APF)

6tbsp wholewheat flour (I used Aashirwaad select flour)

6+1/2 tbsp cocoa powder (I used Cadbury’s)

7 tbsp butter (unsalted) 

1/2 cup thick yogurt (I used homemade curd which I hung in a muslin cloth for 15 mins to get rid of any water)

4-5 tbsp milk at room temperature (optional, to be used only if the batter gets to thick/ dry)

1 cup powdered sugar (add more or less as per your preference)

1 tsp vanilla extract/ essence

1 tsp baking powder

any nuts or chocolate chips, etc. of your choice can be added to the batter!! 😁

Method:

Line the pan with parchment paper/ baking paper. Alternatively, grease it with some oil and dust it generously with maida (APF). Set it aside.

Pre-heat the oven @180’c.

Heat 1 cup of water in the saucepan, it should not be boiling hot, just gentle bubbles are enough. Place a heatproof or stainless steel bowl on top of the saucepan in such a way that the base of the bowl I’d 2-3 inches above the level of the water below in the pan (method is called bain-mariè).

Eggless Fudge Brownies Wholewheat brownie recipe Eggless brownie recipe Polkapuffs recipes Shreya Tiwari's recipes Easy eggless Fudge brownie recipe

Add butter in the bowl. Let the butter melt and simultaneously whisk it very gently to give an even texture. Be careful while doing this as the water below must not enter the bowl with the butter.

Once the butter has melted completely, add powdered sugar and cocoa powder. Whisk again. The mixture will first look a little rough but keep whisking gently, it will turn out very smooth. Take the bowl off the saucepan now. Set this bowl aside to cool down for a few minutes.

Then add the yogurt and vanilla extract at this stage. Whisk again and make sure the batter is smooth. Next, seive in the APF and wholewheat flour along with baking powder.

Now keep the whisk aside and use a silicone or wooden spatula and gently fold the dry ingredients into the wet ingredients. Do not over mix. (If you feel the batter is way too thick and dry, add 3-4 tbsp milk in to batter and fold the batter gently. This step is optional, I added 1 tbsp of milk as that much was enough).

Eggless Fudge Brownies Wholewheat brownie recipe Eggless brownie recipe Polkapuffs recipes Shreya Tiwari's recipes Easy eggless Fudge brownie recipe

Pour the batter into the lined baking pan. Tap the pan a few times on the platform to release any air bubbles. 👆🏼

Bake @180’c for 25-30 mins using just the lower heating elements/ rods. Once it’s ready, do a toothpick test – The test is different here, when the brownie is ready, the toothpick inserted in the centre must come out with some moist batter or crumbs. The toothpick must not come out clean. If it comes out clean, means the brownie has been over cooked.

Eggless Fudge Brownies Wholewheat brownie recipe Eggless brownie recipe Polkapuffs recipes Shreya Tiwari's recipes Easy eggless Fudge brownie recipe

That is what my brownie looked like just out of the oven 👆🏼

Remove the ready brownie from the oven and set it on the cooling rack for 15 mins. Then place it in the refrigerator for an hour. Then cut in to slices and remove from the pan. (Refrigeration ensures clean slices!)

Eggless Fudge Brownies Wholewheat brownie recipe Eggless brownie recipe Polkapuffs recipes Shreya Tiwari's recipes Easy eggless Fudge brownie recipe

Wow! I am still drooling at the thought of these….😋😋

If you liked these then you must try Loaded MnM Oreo Bars or Nutties Brownie too!

Looking for something more decadent….try my gooey Brownie Muffins.

Love,

Shreya❤

Eggless Fudge Brownies Wholewheat brownie recipe Eggless brownie recipe

 

3 Ingredients Mixed Berries Jam | No Pectin Jam Recipe | Berry Jam Recipe

It’s the ‘very berry’ season in my home!! I am literally swamped with berries of late! I am having strawberries and mulberries for breakfast, lunch…dinner and then some for desserts 😁 and I am loving them! They are so juicy and the colour…oh my.. I have an almost permanent purple stain on my lips because of the mulberries 😂😂 but I can’t seem to stop popping them each time I walk past the dining table…and I am never short of excuses to be ‘walking past’!! LoL!

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I mean, look at them beauties…can keep your hands off?! Specially the mulberries….this is just the third, maybe the fourth time in my entire 29 years of existence that I could lay my hands on them…probably I couldn’t have paid much attention to them around me…but this year has been different…I can see them everywhere..beautiful, organic and absolutely delicious! Just as yummy as the juicy red strawberries.

3 ingredient strawberry jam  3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe  Mulberry jam recipe  How to make jam at home without pectin

I will share some health benefits of various berries here……I have read a lot about them online and because I prefer eating seasonal produce, I strongly recommend that one must have them but obviously you must consult doctors whenever necessary.

Strawberries:

Improves immune system.

Reduces the chance of contracting eye related ailments and issues.

Helps maintains a healthy heart by keeping Blood Pressure in check.

Reduces risk of of gout, cancer and arthritis.

Reduces cholesterol.

Great anti-oxidant and helps maintain great skin, hair and overall health.

Studies say that one bowl of strawberries a d is just about 50 calories!

Mulberry (Shahtoot): 

Cures certain diseases.

Cures cancer.

Prevents blood clots and heart stroke.

Cleanses blood.

Prevents seasonal cold and flu.

Strengthens kidney and helps cleanse liver.

Keeps blood sugar in check.

3 ingredient strawberry jam  3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe  Mulberry jam recipe  How to make jam at home without pectin

So coming to what I did with these berries besides chomping on them was jamming! I made Strawberry Jam last year, it was super delicious and absolutely lip-smacking! I made another batch within a month because I almost didn’t want it to ever get over 😋

So this time around, I wanted to use both the berries in the jam and that’s exactly what I have done! Look at the jam…it’s so beautifully coloured…and has little chunks of strawberries and mulberries 😍…perfect on a slice of fresh homemade sandwich bread!…..yummmm!

3 ingredient strawberry jam  3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe  Mulberry jam recipe  How to make jam at home without pectin

Since I am not tea/ coffee person, I prefer a light lemon tea with a ton of sugar…literally 😂😂 and a couple of slices of bread with my homemade jam slathered all over ….pure bliss!

3 ingredient strawberry jam  3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe  Mulberry jam recipe  How to make jam at home without pectin

Let’s make some jam….

Yield: Approx 200 gms

Equipment: a big bowl, measuring cups/ spoons, a heavy bottomed pan, a potato masher, a small stainless steel/ ceramic plate, a clean & dry glass bottle to store the jam.

Ingredients:

300 gms fresh strawberry

100 gms fresh mulberries

3/4 cup sugar (I added this much as it is good enough for our taste and the mulberries we’re extremely sweet. Adjust to your taste preferences and as per how sweet the berries are!)

1 tsp lemon juice

Method:

Wash the mulberries and the strawberries, pat them dry. Then hull the strawberries using a paring knife (a regular knife will also do). Remove the small stalks on each mulberry. Chop the berries  roughly and keep them in a large bowl.

Add sugar to this and mix well. Cover and set it aside for 4-5 hours. Remember to stir it once every 30 mins or so. This will macerate the mulberries and the strawberries well (help in releasing the juices).

3 ingredient strawberry jam  3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe  Mulberry jam recipe  How to make jam at home without pectin img_6822

After 4-5 hours, that’s how they should look.

Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.

Heat a heavy bottomed pan, add the mulberries and the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 mins. Using a potato masher, mash the mulberries and the strawberries well and continue to stir. Cook for another 10 mins. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam). Let it cook & allow the juices to reduce for a few mins, but ensure you stir it constantly.

3 ingredient strawberry jam 3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe Mulberry jam recipe How to make jam at home without pectinimg_6824img_6825

Once the jam looks thick and gooey, keeping the flame on, drop some on the chilled plate and wait for 30 secs to let it set. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.

If not, then cook it for another 5-7 mins and repeat this step with another chilled plate.

3 ingredient strawberry jam 3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe Mulberry jam recipe How to make jam at home without pectinimg_6827

Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 6 months ☺️

3 ingredient strawberry jam 3 Ingredient mixed berries jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe No pectin jam recipe Mulberry jam recipe How to make jam at home without pectin

I even add some this jam to bowl of warm custard and it tastes delicious…a dessert without effort 😍😍😍

Love,

Shreya💝

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