Category: Lunch Box

Birthday Cake Bread

Birthday Cake Bread – you’ve got to make this even if it ain’t your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer! 🙂

Birthday Cake Bread

I am not someone who has ever made a proper frosted birthday cake. Although baking is such a stressbuster, I can’t bring myself to frost a cake. I’m afraid that I may not be able to make it look good enough to eat so I’d rather keep a cake naked yet pretty! So for folks like me, this Birthday Cake Bread is the answer!

Birthday Cake Bread

See the pretty colors of the sprinkles in the cake and that crumb! That’s a perfect 10 crumb! The buttery taste is a bonus for sure! This recipe is just right even if you wish to make a Basic Pound Cake, just skip the sprinkles. But I can’t be taking all the credit for this one, I’m thoroughly inspired bake from scratch when I first saw it about 5 months ago. I had decided on making it that very minute but I had to get hold of the recipe, which I eventually did. This is the third time I’ve baked this Birthday Cake Bread and it turns out better each time!

Birthday Cake Bread

I’ve adapted the recipe and then changed it ever so little just to perfect the crumb to my liking. This is the third attempt and it is the version I’ll be sharing with you guys here as it is fool-proof! Minimal efforts and basic pantry essentials are all that one needs to see this one through.

Ensure that you use a good quality of sprinkles so that they don’t bleed their colors into the cake and spoil the beautiful yellow cake. (Still, if you are not sure about their quality, dust them with some flour before adding to the cake batter)**

Bring all the ingredients to room temperature. Preheat the oven @ 180’C. Prepare the cake tin (I’ve used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy. Took me about 5 minutes using an electric whisk.
Next, add the eggs one at a time, followed by the yolk. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
Add the vanilla extract, whisk again for a minute.
Sift in the salt along with the flour.
Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
Make sure you do not over mix the batter. Add the sprinkles** 
Pour the batter into the prepared tin and bake @180’c for 45-50 minutes.

Birthday Cake Bread
Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake.

Birthday Cake Bread
Let the cake cool down for a further 10 minutes before slicing.
This cake keeps well at room temperature for 2-3 days in an airtight container.

Birthday Cake Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: one 9" loaf

Birthday Cake Bread - you've got to make this even if it ain't your birthday yet!! All those colorful sprinkles are just the thing you need to bring you some cheer!

Ingredients

  • 3/4 cup castor sugar (adjust as per your preference, this tastes good enough)
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1 no. egg yolk
  • 1 tsp. vanilla extract
  • 1 cup All Purpose flour (maida)
  • 1/4 tsp. salt
  • 2-3 tbsp. sprinkles**

Instructions

  1. Bring all the ingredients to room temperature. Preheat the oven @ 180'C.
  2. Prepare the cake tin (I've used a 7 inch loaf tin) by either lining it with a piece of parchment paper or grease it with butter and dust it with some flour.
  3. Start with creaming the butter and sugar together, scrapping down the sides of the bowl, until light and fluffy.
  4. Took me about 5 minutes using an electric whisk.
  5. Next, add the eggs one at a time, followed by the yolk.
  6. Pause to scrap down the sides of the bowl as you whisk these together with the butter and sugar.
  7. Add the vanilla extract, whisk again for a minute.
  8. Sift in the salt along with the flour.
  9. Use a rubber spatula to cut and fold the flour into the wet ingredients at this stage.
  10. Make sure you do not over mix the batter. Add the sprinkles** 
  11. Pour the batter into the prepared tin and bake @180'c for 45-50 minutes.
  12. Once baked, remove the tin from the oven and let it cool for 30 minutes before unmolding the cake. 
  13. Let the cake cool down for a further 10 minutes before slicing.
  14. This cake keeps well at room temperature for 2-3 days in an airtight container. 

Notes

Use good quality sprinkles. Adding the extra yolk ensures that lovely yellow color and the batter emulsifies better so the texture is perfect. The extra yolk acts as a butter but cannot replace the butter or vice versa. You can omit the sprinkles if you wish and make a plain cake. Keep the recipe same even if you plan on adding nuts. THIS RECIPE DOES NOT CALL FOR ANY BAKING POWDER OR BAKING SODA (there is no error in the ingredient list). I let the cake sit for 3-4 hours before slicing, it results in neat slices. Do not slice the cake when warm else, it will result in crumbly slices.

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Birthday Cake Bread

Hope you’ll be baking this soon! It’s worth the 15 minutes of prep! Hehe!! 🙂

Love,

Shreya

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Birthday Cake Bread

Adapted from Well Floured. Inspired by Bake From Scratch.

 

 

Rustic Banana Bread With Yogurt

Rustic Banana Bread is a great idea for breakfast and adding yogurt makes it much more moist and delicious!

Rustic Banana Bread

I can bet this Rustic Banana Bread will become one of your favorite breakfast options soon! I’ve added some roughly chopped walnuts and almonds to add more flavor and fiber to this bread. The yogurt is seriously the star, I will call it the moist-maker here! 🙂 This bread is perfect for those mid-day hunger pangs or for packing a lunch box for kids. Slice the bread, toast it and slather it with some butter or your favorite jam/ spread! Yum!! You could even serve this as a light tea cake too. It’s rustic and looks gorgeous without making any efforts.

Rustic Banana Bread

I usually avoid buying bananas as neither my hubby nor I have bananas on everyday basis and they tend to sit on my kitchen counter and turn mushy and dark. In other words, the foundation for some of the most delicious bakes/ cakes that you can enjoy. This bread had no different beginnings, humble ingredients and absolute spectacular results! This bread tasted so great even on the second day 🙂

Rustic Banana Bread

I’ve shared many banana breads/ cakes earlier too and they’ve all been loved by the readers! I’ll suggest you make this one son as well! I came across this recipe on another blog and I’ve already made it twice, it’s that awesome! What I particularly loved about this recipe is it is very easy to customize it further. I’ll soon be adding some pecans and cranberries the next time around I’m making this 🙂

Rustic Banana Bread

Let’s make this bread right away, make sure all the ingredients are at room temperature..

Pre- heat the oven to 180′ C. Brush a 9 inch X 5 inch loaf tin with some butter and line with baking paper.

In a large mixing bowl, mix together flour, almond meal, baking powder, demerara sugar, salt. Mix well with a whisk.

In a separate mixing bowl, blend together mashed bananas, refined oil, and yoghurt. Then add this mixture to the flour mixture. Fold the chopped walnuts and almonds and pour the batter into baking tin. Top up with banana split lengthwise (optional).

Rustic Banana Bread

Bake for 45-50 minutes, until a skewer inserted to the center of the bread comes out clean. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil. Cool the bread for 10-15 minutes before removing from the tin. Place the bread on a cooling rack and cool for a further 30 minutes before slicing the bread.

Rustic Banana Bread

The bread keeps fresh for 2 days in a bread saver/ tin.

Rustic Banana Bread

Rustic Banana Bread With Yogurt

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Rustic Banana Bread is a great idea for breakfast and adding yogurt makes it much more moist and delicious!

Ingredients

  • 200 gms or 1.5 cup + 2 tbsp all purpose flour
  • 25 gms or 4 tbsp. ground almonds
  • 1 tsp baking powder
  • 65 gms or 16 tbsp. demerara sugar
  • 4-5 walnuts (chopped)
  • 4-5 almonds (chopped)
  • 50 gms or 4 tbsp refined oil
  • 3 medium ripe bananas (plus one extra to put on top, optional)
  • 100 gms or 6.5 tbsp yogurt (I used homemade)

Instructions

  1. Pre- heat the oven to 180' C.
  2. Brush a 9 inch X 5 inch loaf tin with some butter and line with baking paper.
  3. In a large mixing bowl, mix together flour, almond meal, baking powder, demerara sugar, salt. Mix well with a whisk.
  4. In a separate mixing bowl, blend together mashed bananas, refined oil, and yoghurt.
  5. Then add this mixture to the flour mixture.
  6. Fold the chopped walnuts and almonds and pour the batter into baking tin.
  7. Top up with banana split lengthwise (optional).
  8. Bake for 45-50 minutes, until a skewer inserted to the center of the bread comes out clean.
  9. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil.
  10. Cool the bread for 10-15 minutes before removing from the tin.
  11. Place the bread on a cooling rack and cool for a further 30 minutes before slicing the bread.

Notes

This bread is very mildly sweet but works well for us. Add more sugar if you would like it a bit more sweeter. The bread keeps fresh for 2 days in a bread saver/ tin. If the bread begins to look too brown on the top after the first 30 minutes, then cover the top with some aluminum foil. The original recipe has all the measures in grams only, I've tried to convert them to the best of my capacity to enable you to try this recipe. Use ingredients in grams for best results.

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Rustic Banana Bread

I even served this bread with some chocolate ice-cream for dessert the other night, warm slices of bread with icy cool ice-cream was so good!! Look at the texture of the bread, it’s moist and holds together very well 🙂 I hope you’ll try this one soon.

Love,

Shreya 😀

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Rustic Banana Bread

Adapted from annabanana.

Amritsari Aloo Kulcha (no yeast, stove top method)

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method) – Kulcha is a type of leavened bread from North India, from the state of Punjab. It is made using All Purpose Flour (maida) and usually eaten with Chole or Dal Makhani . The dough is rolled into thick, flat and slightly thick shape and baked in a tandoor (large earthen oven). Once, they are baked to perfection, some butter or ghee is smeared on the top to enhance it’s taste 🙂 The best part about these Kulchas are that we don’t use yeast as a leavening agent. Amritsari Aloo Kulcha is very famous as it has a delicious, spicy filling of boiled, mashed potatoes along with some chopped green chilies and a few other ingredients to add flavor! 

Amritsari Aloo Kulcha

I usually make these Amritsari Aloo Kulchas on weekends or on Friday nights. It would seem like a heavy meal but if eaten in moderation, it isn’t half bad 😉 Besides, I always look forward to making something special on Fridays, I mean, the week’s almost over and I’m absolutely relaxed and enjoy spending an hour or so extra in the kitchen. This combination also seems like a pretty hectic menu but trust me, it’s not!

As I mentioned above at the beginning of the post, I usually pair these Kulchas with some Dal Makhani. They taste absolutely delicious together and a side of some onion salad is a must have. Have you guys tried my recipe for the dal makhani yet?

Amritsari Aloo Kulcha

Once these kulchas are baked/ cooked, it’s customary to smear them with a generous lob of butter or ghee. I mean you must add some just to make sure you get to enjoy the authentic flavors of this rustic flatbread. Besides, when in Punjab, do as the Punjabi’s do! Personally, I prefer butter over ghee. I feel butter adds a little depth to smokiness of these kulchas/ flatbreads.

Amritsari Aloo Kulcha

Since we are speaking about butter and Punjabi’s, the butter has to be added generously to the Dal Makhani too! I squirt a bit of lemon onto the dal for good measure as the acidity of the lemon cuts through the otherwise buttery dal 🙂

Anyways, coming to these Kulchas, these are not baked in the tandoor. A tandoor is usually large and difficult to fit into one’s kitchen easily. Hence, some folks bakes them in the oven but I prefer to do it over an open flame. I manage to get all the smoky flavors that one gets in tandoor baked Kulchas right on my stove top 😉

Let’s learn how..

For the dough :

  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, cured, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.

               Amritsari Aloo Kulcha

3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.

               Amritsari Aloo Kulcha

For the stuffing:

  1. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  2. Set it aside for a few minutes for the flavors to incorporate well.

For the assembling:

  1. Pinch a orange sized ball of the dough.
  2. Roll in in some loose flour and flatten it out a bit.
  3. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
    Amritsari Aloo Kulcha        Amritsari Aloo Kulcha
  4. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly enlongated shape.
  5. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  6. Turn it over and apply some water on the plain side.
    Amritsari Aloo Kulcha
  7. Alongside, heat a iron tawa on medium flame.
  8. Place the kulcha, wet side down on the tawa. Press the kulcha a bit and flip it over on the flame.
    Amritsari Aloo Kulcha Amritsari Aloo Kulcha
  9. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  10. Once the top is done, place the tawa back on the stove to let the underside cook out evenly.
    Amritsari Aloo Kulcha
  11. Brush with butter or ghee before serving it piping hot!!
  12. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani. 

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method)

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 5-6 kulchas

Easy to make Aloo Kulchas (Potato Stuffed Indian Flatbread) with some rustic Dhaba Style Dal Makhani.

Ingredients

    For the dough:
  • 2 cups All Purpose Flour/ Maida ( APF)
  • lukewarm water as needed to knead the dough
  • 2 tbsp oil
  • salt to taste
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sugar
  • For the stuffing:
  • 3 nos. mashed potatoes
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp chopped green chilies
  • 2 tsp chopped coriander leaves + some more to garnish the kulcha
  • 1/2 amchur powder (raw mango powder)
  • butter for smearing on top of the kulchas
  • nigella seeds (mangrela) to sprinkle on top of the kulchas

Instructions

    Dough
  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, cured, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.
  3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.
  4. Stuffing
  5. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  6. Set it aside for a few minutes for the flavors to incorporate well.
  7. Assembling
  8. Pinch a orange sized ball of the dough.
  9. Roll in in some loose flour and flatten it out a bit.
  10. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
  11. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly elongated shape.
  12. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  13. Cooking
  14. Turn it over and apply some water on the plain side.
  15. Alongside, heat a iron tawa on medium flame.
  16. Place the kulcha, wet side down on the tawa.
  17. Press the kulcha a bit and flip it over on the flame.
  18. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  19. Once the top is done, place the tawa back on the stove to let the underside cook out evenly on medium flame.
  20. Brush the top with butter or ghee before serving it piping hot!! 
  21. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani.

Notes

Do not use a non-stick tawa for cooking the kulchas as the kulchas will not stick on the tawa when over turned on the flame. I have used an iron tawa. Allow 2 to 3 minutes for the underside of the kulcha to cook as well once the top is cooked. Do not knead a very wet dough. The dough must smooth and soft.

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Amritsari Aloo Kulcha

Love,

Shreya 🙂

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

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

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

IMG_7670

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

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

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

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

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

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

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

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

Pre-heat the oven @200’c.

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

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

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

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

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

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

IMG_7668

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

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

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

Ingredients

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

Instructions

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

Notes

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

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Garlic Cheese Smash Potatoes | gluten free meals in 30 mins

Love,

Shreya💕

Eggless Tutti Frutti Cake

 Today I’m sharing the recipe for Eggless Tutti Frutti Cake. I prefer tea cakes over frosted cakes, however, that wasn’t always the same….as a teenager or for that matter even in my early twenties…I had a great love for all things Chocolate. This included a major drool situation for a Chocolate cake with a hearty slathering of chocolate frosting 😍😍😍😍😍 I just couldn’t resist them!

I prefer tea cakes over frosted cakes, however, that wasn't always the same....as a teenager or for that matter even in my early twenties...I had a great love for all things Chocolate. This included a major drool situation for a Chocolate cake with a hearty slathering of chocolate frosting 😍😍😍😍😍 I just couldn't resist them! () But with time, I have begun to appreciate other flavours which are slightly milder and yet so amazingly delicious. Tea cakes are one of them. If you've been following my blog, you'll know what I am talking about. Simply, moist sponges are my go to cakes for any occasion.

This Eggless Tutti Frutti Cake is just perfect! Over the last few years, I have begun to appreciate other flavors which are slightly milder and yet so amazingly delicious. Tea cakes are one of them. If you’ve been following my blog, you’ll know what I am talking about. Simple, moist sponges are my go to cakes for any occasion. Besides, they are so easy to put together😊😊. This one has no butter, no eggs! 👌🏼 

You must try these,

Banana Muffins/ bundt

Chocolate Peanut Butter banana bread  (egg free)

Chocolicious Butterscotch and Banana breakfast bars

and many more….click here. I have a few pressure cooker cake recipes on the blog too, look for them in the archives😊 What I find particularly comforting about such light tea-cakes is that they don’t weigh you down and there always room for another slice 🤗. Oh, not to forget…how easy they can be for experimenting with new flavors!

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

This recipe is just as easy and calls for yogurt instead of eggs. As most of my readers look for egg free options, I try to keep their needs in mind. However, if you wish replace the yogurt in this cake, just take out the yogurt and instead add 1 large egg. Also, minus the baking soda if working with egg in this recipe. It will turn into a beautiful cake ☺️

Why I like using yogurt over hot water or even sour cream….it’s because the taste of sour cream is slightly too tart for our liking whereas using yogurt makes just as moist a cake as the sour cream one. And besides, let’s be honest….most would prefer going for the yogurt as it’s readily available in nearly every Indian household and there’d be no need to bother to go find sour cream.

I love practical recipes! The one’s where I just peek into my pantry and come out with a big pile of everyday ingredients to make something delicious! This recipe is one such 😍 Spontaneous is my middle name….I hate having to plan a list of groceries specific to what I plan to share here on the blog unless it’s something that was on my bucket list for a while 😂

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Isn’t the texture just awesome! This cake literally melts in the mouth…and I make it nearly every fortnight! But never was able click even one decent picture as I usually bake this in the evenings just before the mister gets back from work…so that he can have a slice of warm goodness with his cuppa 😍

So getting on with the recipe…

Preheat the oven @ 180’c. Line the baking tin with the parchment paper. Set this aside.

Now, take yogurt, sugar, baking soda, baking powder in a mixing bowl. Stir these ingredients together for a minute. Leave it aside for a couple of minutes to let the baking soda work with the acidity of the yogurt. The mixture will become little frothy after a few minutes.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Now, add the oil and vanilla extract to this frothy yogurt mixture. Whisk well to make a lumpfree mixture. Next, sift in the flour. Using a rubber spatula, gently fold the flour into the wet ingredients. Do not beat or whisk the batter. Once the flour is well incorporated, add the tutti Frutti bits and fold them into the batter. (Tip: Add milk only if the batter is too thick else skip it).

Now, pour the batter into the ready tin and sprinkle some tutti Frutti on top of the batter too.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Bake the cake @180’c for about 30-35 mins using the lower heating elements/ rods. Once the cake is baked, insert a toothpick in the centre of the cake to check readiness. The toothpick must come out with a few moist crumbs. If the cake is under cooked, bake for a further 5 mins.

Remove the ready cake from the oven and place the tin on the cooling rack. Let the cake cool completely before unmoulding and slicing. This cake stays fresh in an airtight container for about 3-4 days.

Eggless Tutti Frutti Cake recipe Polkapuffs recipes Shreya Tiwari photography How to make an eggless tea time tutti Frutti cake Easy recipe for yogurt cake

Eggless Tutti Frutti Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: one 7" loaf

Moist, light and butter free recipe is perfect for that delicious slice of egg free tutti frutti cake to go with your cuppa!

Ingredients

  • 1 cup All purpose flour (Maida)
  • 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cup powdered sugar (I used icing sugar)
  • 1/4 cup + 2 tsp oil
  • 1/4 cup thick yogurt (or use 1 large egg instead of yogurt)
  • 1 tsp vanilla extract
  • 2-3 tbsp milk
  • 1/2 cup mixed tutti frutti

Instructions

  1. Preheat the oven @ 180'c.
  2. Line the baking tin with the parchment paper. Set this aside.
  3. Now, take yogurt, sugar, baking soda, baking powder in a mixing bowl. Stir these ingredients together for a minute.
  4. Leave it aside for a couple of minutes to let the baking soda work with the acidity of the yogurt.
  5. The mixture will become little frothy after a few minutes.
  6. Now, add the oil and vanilla extract to this frothy yogurt mixture.
  7. Whisk well to make a lump free mixture.
  8. Next, sift in the flour. Using a rubber spatula, gently fold the flour into the wet ingredients.
  9. Do not beat or whisk the batter.
  10. Once the flour is well incorporated, add the tutti frutti bits and fold them into the batter. (Tip: Add milk only if the batter is too thick else skip it).
  11. Now, pour the batter into the ready tin and sprinkle some tutti frutti on top of the batter too.
  12. Bake the cake @180'c for about 30-35 mins using the lower heating elements/ rods.
  13. Once the cake is baked, insert a toothpick in the center of the cake to check readiness.
  14. The toothpick must come out with a few moist crumbs. If the cake is under cooked, bake for a further 5 mins.
  15. Remove the ready cake from the oven and place the tin on the cooling rack.
  16. Let the cake cool completely before demoulding and slicing.
  17. This cake stays fresh in an airtight container for about 3-4 days.

Notes

Slice the cake once it has cooled down completely, results in clean slices. Dust the tutti frutti bits in a bit of flour before adding them to the batter to keep them suspended in between the loaf/cake.

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Hope you try this soon and don’t forget to share your feedback with us 😀

Love,

Shreya 💝

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Egg free Tutti Frutti Cake

Schezwan Noodles | Indo Chinese Street Food

Schezwan Noodles?? Makes you drool, right?!! We Indians love our ‘desi’ Indo-Chinese….we may pretend to apprecite the gourmet, Asian-style spreads at the most sought after restaurants…but you’ll find us literally stuffing our faces with these street style noodles…or fried rice and some cornflour laden, soy sauce soaked manchurian gravies more often than not😍😍😍😂 and I am no different, I am in love with our ‘desi’ Chinese which is absolutely no where close to the authentic cuisine but what the heck?! It’s just too yummy to part with….and it’s one of my favourite things in the whole wide world 🤗 There! I said it!

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So, having said that…what would you expect from me if I have a few packets of Hakka noodles sitting in my pantry and one hungry husband on a weekend ….with no plans to step out because the man ain’t in the mood to drive 😩 I make some street vendor style Schezwan Noodles…spicy….loaded with veggies…full of flavours and absolutely lip-smacking good😍😍😍 besides, it gets done in about 30 minutes…what’s not to love👌🏼

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Actually, it’s better than your favourite take-out as this is healthier because of the veggies and I’ve added very little oil. Spicese, yes…added a whole lot of spices while making it as we prefer it to be hot! 😁 So, if you’ve been a person who starts sneezing and coughing at the first bite of anything spicy…tone this recipe down a couple of notches and you’ll survive 😉 I have used my homemade Schezwan sauce here and I did serve this with some quick Schezwan paneer….basically, everything was Schezwan 😑🤔 how’d that happen?!

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Enough said! Start cooking…pronto!

Schezwan Noodles | Indo Chinese Street Food

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Spicy, delicious and easy to make vegetarian take-out in just 30 minutes!!

Ingredients

  • 2 packets of Hakka Noodles (boiled as per the instructions on the package)
  • 1+1/2 cups julienned carrots
  • 1 cup julienned cabbage
  • 1 cup julienned capsicum
  • 1 cup finely sliced red onion
  • 1/2 cup finely chopped spring onion whites
  • 1/2 cup finely chopped spring onion greens
  • salt to taste
  • 1/4 cup Schezwan sauce
  • 3 tbsp oil
  • 1 tsp noodle Masala (Indian grocery stores carry it, else skip it and add black pepper powder)
  • 3 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 2 tbsp soy sauce
  • 1 tbsp red chilli sauce
  • 1 tsp vinegar
  • 3 nos. whole red chillies
  • 1 tbsp tomato ketchup (optional)

Instructions

  1. In the wok, heat oil until nice and hot.
  2. Then add the ginger, garlic, whole red chilies and spring onion whites.
  3. Sauté these on high flame until the garlic turns golden.
  4. Then add all the veggies along with salt and noodle Masala (black pepper).
  5. Keep mixing well and sautéing on high flame for the next 2-3 minutes.
  6. Next, add the sauces - Schezwan, soy, chilly.
  7. Add vinegar and ketchup too.
  8. Sauté for another 2 minutes.
  9. Now tip in the boiled noodles (ensure that the noodles are al-dentè).
  10. Use tongs to mix the veggies with the noodles and be gentle.
  11. You don't want to break any of those gorgeous noodles.
  12. Once everything is looking good, add the spring onion greens and give them a last mix.
  13. That's it, serve them piping hot!

Notes

You can add any veggies if your choice. Add proteins of your choice...like shredded chicken or some sautéed prawns if you like seafood.

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Doesn’t that make you drool?! 😃 …you should make some👆🏼 I usually pair this with some sautéed veggies and obviously, a glass of chilled Coke!! Heheh!!

Love,

Shreya💖

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Vegetable Lo-Mein spicy and Vegan Meals under 30 mins Asian noodle recipe Polkapuffs

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.

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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.

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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.

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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.

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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

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

 

Sindhi Kadhi and Karare Aloo and a lazy lunch scene

Weekends are for slow starts… we truly believe that! Nothing makes me rush through my weekends…I simply choose not to get fussed and bothered about much. I pretty much hit the snooze button on Fridays…say around noon 😜 and try to finish all my commitments before Friday..😜 Trust me, no one can even catch me on the cell! Besides, it’s just the two of us….the boons of being a couple with no kids ….no responsibilities! I mean, we love kids…but I guess this works for us better👌🏼

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So when I decide to cook on a weekend…that’s if I do plan on cooking on weekends..I look for comfort food apart from being quick and absolutely fuss-free. Yes, I am not a kitchen person when I am on the snooze-mode. More of a couch potato…..who literally loves her potatoes 😍 Hence, I will share a very delicious recipe from my Mom’s kitchen of Aloo ki Bhujia or as my hubby chooses to call it, Karare Aloo 👌 (No onion no garlic). Such basic ingredients with absolutely stunning flavours. I can practically live on this! This recipe is typically a U.P. Style of preparation…but one can find variants of the same being made across India.

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Sindhi Kadhi….again a personal favourite since childhood, I can have it by the gallon! Give me some steamed rice …a bit of my Mom’s Karare Aloo along with a few ladlefuls of her lip smacking, tangy Sindhi Kadhi…and I’ll probably love you forever! 😂…yeah…my love sounds cheap…but it’s really difficult to make a teeny space in my heart…..so it’s not a bad deal actually!

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Look how luscious this kadhi looks….a roasted chickpea flour base is given lots of flavour using tamarind pulp, some whole seeds and dried red chillies add to the punch…..the best part it again had no garlic ….onion, yes, but that is a must for the sweet aRoma that it gives to the kadhi (curry).

A side of some home style onion and tomato salad with lots of lemon juice and a dash of salt along with a glass full of chilled Masala Chaas (not in the pictures above…as I’d already chugged that down while I shot for this post 😉) completes this meal!

Let’s start with the Karare Aloo…

Yield : serves 2

Equipments: a heavy bottom wok, measuring cups/ spoons, a spatula.

Ingredients:

3 nos. large potatoes (peeled, washed and cubed)

4 tbsp mustard oil (this tastes best in mustard but feel free to use any oil of your choice)

a pinch of hing (asafoetida)

1/2 tsp paanch phoran (mixed seeds) 

salt to taste

1/2 tsp turmeric pwd

1 tsp each of red chilli pwd, coriander powder, cumin pwd

1/2 tsp amchoor pwd (dry mango pwd)

Method:

Heat mustard oil until it starts smoking** in a heavy bottomed wok. Turn off the flame. Let the smoke subside. Turn on the flame again. Add hing and the paanch phoran. Let these crackle a bit. Add the cubed potatoes. Stir them around in the oil. Add salt and turmeric. Sauté for 5 mins.

Add all the other dry spices except amchoor powder. Mix well and let the potatoes cook on low flame. Stir them about occasionally. Let them gently crisp up.

I try not to cover the wok when I am making dry version of any veggies. So here too, I haven’t covered the wok with the lid. The potatoes took about 20 mins to cook out completely. They took another 10-12 minutes of cook time to crisp up on low flame and look like what they do! Add the amchoor powder in the end once the potatoes have crisped up.

You can add Garam Masala too in the end along with the amchoor powder but I avoid that in the summers.

**(Use any other oil in the usual way you heat it for everyday use, only mustard oil needs to be heated really well).

These potatoes are best enjoyed piping hot…from the wok to the plate kind of thing…☺☺

On to the Sindhi Kadhi….just the way my Mom makes it.. disclaimer….it may not be authentic but this is how we have been eating it all these years..if any one out there knows a different or a more authentic version, do let us know and we’d  love to try it out too☺️ and probably even publish the same with recipe credits on PolkaPuffs!

Yield: serves 2-3

Equipments: a wok, measuring cups/ spoons, a lid, a ladle.

Ingredients:

1/2 cup chick pea flour (Besan)

water as needed

3 tbsp refined oil

1/2 cup sliced, fried onion

1/2 cup sliced, fried potatoes

1/4 cup sliced, fried okra (bhindi)

salt to taste

1/2 tsp red chilli pwd

4 tbsp fresh tamarind pulp

1/2 tsp turmeric powder

1/4 tsp each methi seeds (fenugreek seeds) and jeera seeds (cumins seeds)

a sprig of curry leaves

a pinch of hing (asafoetida)

2-3 nos. whole dry chillies ( I used ber mirch, the fat, round ones)

Method:

Heat oil in the wok, once it’s hot, add the hing, cumin seeds, fenugreek seeds, whole red chillies and the curry leaves. Once these begin to crackle, add the Besan (chick pea flour) and keep stirring it continuously on low as it may stick at the bottom and burn.

This needs to be roasted with the oil and the other ingredients for a good 6-8 minutes or until the Besan changes it’s colour and gives out an earthy aroma.

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

But be careful to keep this on low flame and stir it constantly. Once it has been roasted, add water as per the consistency you’d like to have for this while serving with rice. I added about 1+3/4 cup as this kadhi thickens a lot as it cooks out. Also, season with salt, red chilli pwd and turmeric powder. Mix well. Cover with a lid and let it come to a boil, that will take about 6-7 mins on medium flame.

Open the lid, add the fried veggies and also the tamarind pulp. Add more water if the kadhi has reduced a lot (I added another 1/4 cup at this stage). Cover once again with the lid and let it cook for a further 10 minutes on low flame.

This is what it looks like once ready. Rich colour and an amazing aroma…mmmm…yum!

IMG_6970

That’s it, turn off the flame and serve it piping hot!

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Meals like these are so so good! Go ahead…do try this out and let us know how you liked it☺

Love,

Shreya💗

Sindhi Kadhi | Gluten free Veggie and Chick pea Flour Indian Curry

 

 

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