Category: Main Course

Satpaita | Dal Palak | Mixed Lentils cooked with Spinach | Glutenfree Recipe

Winters call for something warm, delicious and so comforting that it makes you feel all cozy! Yes, winter is my favourite season…😍😍 I would rather have winters all 12 months of the year than any other season The bounties it brings along are something that I wait for all year round 🙂

I can see the freshest produce everywhere I go, the veggies and the fruits tempt me and how!? I end up buying green leafy veggies the most… be it methi (fenugreek greens) or green garlic for making some quick instant pickles…radish (mooli) for making parathas for breakfast….and so much more! But the one thing that I can’t resist is grabbing a few bunches of palak (spinach) almost every alternate day. They are so fresh, organic and extremely healthy. You can make a whole lot of stuff with palak, lIke parathas or palak paneer, add them to pilafs or pulav rice…make soups or some sandwiches. The options are endless when it comes to this super food!

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

Yes, spinach is super food. Although it’s the kale and the chard that take major focus of being a super food, spinach has been providing a host of health benefits even before the concept of ‘super foods’ was invented! ☺️

Spinach is a rich in iron, magnesium, fibre and calcium. It also privides many other vitamins and minerals and is very low in calorie. It’s best consumed either steamed or boiled as these cooking methods help spinach retain most of it’s nutrients.

Since it’s such a healthy veggie, I thought I should share with you guys how I like my spinach the best!! Satpaita or Palak Wali dal is one of my favourite versions of spinach.

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

What is Satpaita? Basically it’s a typical preparation from Uttar Pradesh where two or three kinds of dals (lentils) are mixed together and cooked with chopped spinach over slow flame (these days, we choose to just pressure cook it), seasoned with very little spices and then tempered generously with ghee (clarified butter). Satpaita is very common in almost every other house in Uttar Pradesh, paired with some steamed rice and lots of mooli (radish) salad, some homemade made mango or chilli pickle, a quick stir fry of any veggie is a typical winter lunch.

My Mom, who keeps every tradition alive in our family, introduced us to this dish as kids and we love it to this day…I can have this by the bowl and never tire of it! You can even serve this as a very filling soup too, it’s extremely good for you if you’ve been suffering from cold, cough or have been feeling weak after a bout of viral.

I am sharing my Mom’s version of Satpaita, you can make changes to this as per your liking….

Yield: serves 2

Equipment: a pressure cooker, a large ladle, a small pan, measuring cups/ spoons.


For the dal:

1/2 cup toor/ arhar dal (split pigeon peas)

1/4 cup tukda kali urad dal (split black lentils)

2 bunch spinach (palak), wash and chopped

1/2 cup chopped tomato

1 tbsp ginger garlic paste

2+1/2 cup water

salt to taste

1/4 tsp turmeric powder

1 tsp coriander powder

2 tsp chopped green chillies

For the tempering:

2 tbsp ghee

1/2 tsp jeera (cumin seeds)

a pinch of hing (asafoetida)

2-3 nos. slit green chillies

5-6 cloves crushed garlic


For the dal:

Wash the dals (lentils) together and soak them in 2+1/2 cups of water in the pressure cooker for 15 mins.

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

Then add the chopped palak, chopped tomatoes, coriander powder, salt to taste, turmeric, ginger and garlic paste and chopped green chillies to the soaking dals (lentils).

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

Cover the pressure cooker with the lid and place th weight on the lid. Cook on low flame for the first 5 minutes and then turn up the heat until the first two whistles. Then again, lower the heat and let the dal (lentils) cook for a further 10 minutes. Then turn off the heat. Allow the pressure to be released on it’s from the pressure cooker.

Open the pressure cooker, mash the dals (lentils) along with the spinach. Set it aside.

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

For the tempering:

Heat a pan, add ghee. Once it’s hot, add the crushed garlic, hing, jeera (cumin seeds) and the slit chillies. Let these splatter for about a minute, once the garlic turns golden brown, turn off the flame and add the ready tempering to the dal.

Mix well and serve hot with a dash of lemon juice. 

Turn this dal into a vegan option by replacing ghee (clarified butter) with refined oil or olive oil. 

Satpaita recipe How to make dal palak Polkapuffs recipes Shreya tiwari recipes Uttar Pradesh dal palak recipe

Serve with steamed rice, achaari gobhi, bharwaa mirchi and some salad😀




Dal ki Dulhan | Wholewheat Dumplings in a Spiced Lentil Broth

I can feel the nip in the air….can you?! The mornings are so awesome, I love the fog…things look different when there’s fog. I can stand by the window and go on looking at the sky..but…I obviously cannot do that everyday…..hubby has to go to work and I have a pile of my own work to sort through! I feel a day falls short to finish everything 😊….but the cool nights are a welcome change these days…curl up on my couch with a good movie on the television and my hubby to keep me company 😘😘😘…I love winters!!

Dal ki Dulhan recipe Polkapuffs recipe How to make dal ki dulhan

And I obviously love the food that winters bring…everything is fresh and bright! I can eat things which I crave all year during winters 😁 heheh…yeah..I do put on some weight around this season..and I ensure my hubby does too!!! In hindsight, he increases his workout duration to compensate for all the Gajar ka Halwa 😹

Dal ki Dulhan recipe Polkapuffs recipe How to make dal ki dulhan

Sooo…i decided I must share another of my family recipes here with you guys…specially made in the winters! is my Mom’s recipe…she makes the best Dal ki Dulhan in the world! At least for me, she does! My sisters, dad and I just never seem to have enough of it whenever she’d make it😘 I am sure, every family makes it differently in terms of the flavour but the method remains the same. So when Mom was visiting us a few weeks back, she taught me this recipe too…:) but this is less complicated, she let me do all of the handiwork as well!! I must say, I did a pretty neat job for a first timer with ‘dulhan’!!

Essentially, this dish is typical to U.P ano Bihar. A one-pot meal….I’d call it as another version of Dal-Roti if you must! Dal ki Dulhan is nothing but mildly seasoned whole-wheat flour dumplings in a garlic flavoured, achaari dal with an aromatic Tadka (tempering) of ghee and hing (asafoetida). Yes, you got that right…achaari dal 😊 It’s served on it’s own or with sliced onions and more ghee on the top…or you can have it just like a soup…a very rustic, desi soup!

It’s one the most healthy things you can make for your family….:)

Yield: serves 2

Equipment: a pressure cooker, rolling pin, rolling board, a ladle, measuring cups/ spoons.

For the Dal:
1/2 cup tuar dal (split pigeon peas)
2+1/2 cup water
1/4 tsp turmeric powder
Salt to taste
Stuffed Red chilly pickle as needed (if you don’t have stuffed red chilly pickle, add the oil and the spices from any other North Indian style spicy pickle)

Wash the Dal and soak it in 2+1/2 cups of water for 15 mins. Pressure cook the Dal with salt and turmeric for 2-3 whistles. Let the steam release on it’s own. Set the cooked dal aside.

Dal ki Dulhan recipe Polkapuffs recipe How to make dal ki dulhan

For the dulhan:
1 cup wholewheat flour
salt to taste
1/2 tsp red chilli powder
1/2 tsp ajwain (carrom seeds)
2 tsp ghee
water as needed

In a large bowl, take wholewheat flour, season with salt and ajwain. Add ghee and rub it with the flour for a couple of minutes. Then add water, very little at a time and knead a stiff dough. Cover the dough with a kitchen napkin and set it aside for 15 minutes.

Dal ki Dulhan recipe Polkapuffs recipe How to make dal ki dulhanimg_5621

Later, make small lemon sized balls of the dough. The to make the designs, follow the pictures below. Or you can keep them simple by rolling out small thick roti like shapes too.
Keep all the rolled dough balls aside on a plate.

Dal ki Dulhan recipe Polkapuffs recipe How to make dal ki dulhanimg_5623img_5624img_5625

Heat the Dal once again until it boils, add the pickle spices (the stuffing from the red chilly pickle, I add about 1 tbsp) and mix well. Then add the shaped dough dumplings into the boiling dal and reduce the flames to the lowest setting. These shaped dough dumplings need to cook in the boiling dal for the next 15 minutes. Once they are cooked, turn off the flame and cover with a lid.

Dal ki Dulhan recipe Polkapuffs recipe How to make dal ki dulhanimg_5627

For the tempering:
2 tbsp ghee
8-9 garlic cloves
2 nos whole red chillies
1/2 tsp jeera seeds
a pinch of hing (asafoetida)

Heat ghee in a small pan, add the hing followed by the red chillies, jeera and crushed garlic. Stir everything around for a minute or two. Once these ingredients start crackling, add the tadka (tempering) to the cooked Dal ki Dulhan. Mix well.

Garnish with chopped coriander and serve piping hot!

Dal ki Dulhan recipe Polkapuffs recipe How to make dal ki dulhan

Comfort food at it’s best…specially in winters ☺️


Shreya 💝

Achaari Aloo Gobhi | Vegan and Glutenfree Cauliflower and Potato Stir Fry

“Can we have cauliflower for dinner”….I hear this at least three times a week! And no I don’t cook cauliflower that often….lol! I mean if my hubby had his way, I’d probably be cooking it almost every other day but it’s more of ‘my kitchen, my rules’ kind of a thing with me. Besides, I usually plan the entire weeks menu over the weekend…so, I exactly know when he’ll be having his beloved cauliflower next 🤗

It’s not that I am not fond of this vegetable, it’s just that I can only have it sometimes and it has to be spicy, full of flavour and not in a curry….I feel it looses all it’s flavour when added to a curry…that’s how I feel!

That’s why I am sharing today’s recipe…this has to a be a hands down winner for me when I am eating cauliflower cooked in the Indian way….North Indian to be more specific. This again comes from my Mom’s kitchen…and it’s finger licking good. This is made at least once in a week at my place as my hubby likes this semi-dry version better than a gravy too!

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

Achaari Aloo Gobhi…. this is a no onion no garlic recipe which needs very little preparation, except that we make a fresh spice mix (masala) to add to this recipe made from whole spices like cloves (laung), cardamom (elaichi), etc. These spices along with other powdered spices adds flavour to the cauliflower and potatoes.

If you like, you can add some green peas and other seasonal veggies to the cauliflower and potatoes as well. Else, add some water and make a gravy of it…enjoy with Tahri (veg rice). We usually enjoy the semi dry version with Laccha Paratha (see step wise pictorial recipe here)….and some Bharwa Hari Mirch (click here for recipe)

Let’s make you some spicy, rustic style Achaari Aloo Gobhi👌🏼..

Yield: serves 2

Equipment: a heavy bottomed wok, a slotted spoon, a mortar-pestle or a small blender, measuring cups/ spoons.


300 gms fresh cauliflower florets

2 nos. small potatoes

2 tbsp mustard oil (we use mustard oil, feel free to use regular refined oil. However, the real zing of the achaari flavour comes from mustard oil)

1/2 tsp paanch phoran (click here to see the picture) contains a mix of cumin seeds, Nigella seeds, whole black mustard seeds, fenugreek seeds and fennel seeds

1/4 tsp turmeric powder

a pinch of hing (asafoetida)

1 tsp red chilli powder

1/2 tsp degi mirch powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp fresh ginger paste

1/4 tsp amchur powder (dry mango powder)

salt to taste

For the spice mix:

4-5 nos. cloves (laung)

1 nos. black cardamom

1 inch cinnamon stick

7-8 nos. black peppercorns

To garnish:

fresh coriander leaves


Cut, peel and wash the cauliflower florets. Drain all the water completely. Keep the size of each of the florets on the medium side as they must cook well but not turn mushy and disintegrate completely.

Peel, wash and cut the potatoes into medium sized cubes. Again, don’t keep them too small else they’ll just become a mash!

For the spice mix:

Dry roast cloves, cardamom, peppercorns and cinnamon for 4-5 mins. Once they release their aroma, turn off the flame and let them cool down completely. Grind them to a fine powder in the blender or keep them slightly coarse if using a mortar-pestle. The entire quantity of this spice mix won’t be used in this recipe, store the excess in a dry, airtight jar. It stays fresh for upto 20 days. You can use that in any vegetarian or non-vegetarian preparation or even for Biryanis and Pilafs.

Next, heat oil in the wok, once it hot, add the paanch phoran and hing. Let them splatter.

Next, add the cubed potatoes and the cauliflower florets. Add salt to taste and turmeric. Mix these well. Cook for about 5-6 mins on low flame.

Next goes in the ginger paste along with cumin powder, coriander powder, degi mirch, red chilli powder. Mix well so that the spices coat everything. Cook for 5 mins without a lid, then cover the wok with a lid and cook for another 10 mins.

After 10 mins, the potatoes are done and the cauliflower needs about another 5 mins of cooking. At this point add 3/4 tsp of the fresh spice mix and give everything a good toss.

Once again, cover the wok with a lid and let the cauliflower cook out for the next 4-5 mins. If the cauliflower is still undercooked, you can let them cook for another 5 mins but ensure that they do not turn too mushy.

Lastly, add the amchur powder and mix well. Turn off the flame.

Garnish with chopped fresh coriander leaves and serve with piping hot Phulkas and some Dhaba Style Dal Makhani (click  here for the recipe). I usually serve all this with an onion salad that has a lot lemon juice, some salt and a bit of freshly cracked black pepper! And we are in bliss….😀

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

This is something which has to be a part of our ‘soul food’ spreads …. if you are in the mood for rice…then this goes so well with some Dal and Chawal too!



Bharwa Hari Mirch | Spicy Stuffed Green Chillies | GF vegan recipe

So, now that Diwali is done and dusted with…and having gorged on like a ton of sweets and chocolates..I don’t think I will be having anything sweet for a while!! Lol! My otherwise sweet and ‘meetha’ loving hubby too agrees with me on this😂 Now that’s a serious relief for at least a few days…no more worrying about dessert every night! He will be wanting light, non greasy but spicy food…as will I!!!!!! 

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

So coming to today’s recipe…Bharwa Hari Mirch. This can be made in so many different ways, some are stuffed with spicy potato filling, coated with gram flour mixture and then deep fried or baked (baking them is the latest fad to keep things healthy, but for me it tastes no where close to the authentic version). Some recipes call for a sweet and spicy filling of lentils as a filling and then they are later shallow fried in the pan until the green chillies char a bit on the outside! Wow…all of them are absolutely yum and bring a balance of flavours to any platter.

There is another version of these stuffed Hari Mirch which I will be sharing soon…😍

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

These, as you can see aren’t filled with anything even remotely complicated. I think Diwali prepping took care of that for a while😂….these are filled…and generously at that, with the most basic spice mix that one can find in any pantry and they are my Mom’s signature instant Bharwa Mirchi. I can assure you that these will get you hooked! They have the correct balance of tang and heat…nothing sweet! I mean, you can add some sugar to the filling but that won’t be as delicious as having them in their original avatar! Besides, these are a must make during winters…when instant pickles are enjoyed with parathasdal Chawal or practically any meal. …yummm!

Anyways, for these I have used organic green chillies, the thick variety, easily available with the onset of winters. They were pretty hot but I let the seeds stay intact. You can discard them if you feel they will be too much handle. Let’s make them, shall we?!

Yield: serves 3-4

Equipment: a kitchen towel, a pointed knife, measuring spoons, a skillet, a clean and dry glass/porcelain jar to store them.


10-12 organic green chillies (the thicker variety which is usually available during winters)

2 tsp amchur powder  (dry mango)

salt to taste

a pinch of asafoetida (hing)

3-4 tbsp refined oil


Wash the whole chillies under running water but carefully as we don’t want to loose the stems.

Wipe them dry. Let them air dry as well for 15-20 mins. They must be absolutely free of any moisture.

Tip: These chillies are usually medium hot. Therefore, I always let the seeds stay intact. However, if they are very hot or you cannot handle the heat, feel free to de-seed them after they ha e dried completely.

To make the incision, keep the chillies straight on a board or hold them and using a pointed knife, cut them down the centre from the top to the bottom edge, carefully not to split them as you do so. See the picture below.

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

For the filling: Mix together amchur powder, salt and asafoetida in a bowl.

To stuff: Using a spoon fill each chilly with generous quantities of the filling mix but ensure that the stem and the entire chilly stays intact as you stuff them.

Heat oil in a skillet, once it’s hot, add the stuffed chillies and toss them in the oil for about 8-10 mins. They will shrink as they cook and the filling will ooze out in places. That’s it, remove them from the skillet and serve them hot or cold with your meal. These keep well in the refrigerator for upto a week in a glass or porcelain jar.

Pair them up with my Benarasi Samosas for that lip smacking evening snack!

Bharwa hari mirch recipe How to make instant Bharwa hari mirch Polkapuffs recipe

Do try these soon…



Awadhi Dal | Lucknowi Dal

Awadhi cuisine belongs to the royal city of Lucknow in Uttar Pradesh. The cuisine boasts of rich flavours, use of milk, cream, yogurt and the delicious aroma which comes from the use of saffron, cardamom and other whole spices in most preparations. 

Awadhi cuisine (Mughlai cuisine) is hugely influenced by Mughal cooking techniques, namely dum style (cooking food on low flame for long hours) to infuse the flavours! Similar cooking patterns of cooking are found Hyderabad and parts of Punjab too. 

Lucknow is very famous for non- vegetarian fare ..namely biryanis, kebabs and other meat preparations. However, most households in Uttar Pradesh are pure vegetarians and do not eat meat and that is where you will find flavoursome vegetarian  mughlai or awadhi food. Paneer (cottage cheese), fried potatoes, pulses, etc form the base of such vegetarian meals that are essentially flavoured with whole spice and slow cooked. One such mouthwatering, rich preparation is Awadhi Dal a.k.a. Dal Sultani or Lucknowi Dal. 

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

This dal is an extremely flavourful, aromatic and a rich preparation. Simple cooking techniques that are fast and ensure authentic taste.

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

If you are looking to give your everyday dal Chawal a regal makeover, then this is the recipe for you! Everyday ingredients and a bit of magic is all that goes into making this bowl which makes you feel no less than a royalty yourself 😀

Yield: serves 2

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


1/2 cup tur dal (split pigeon peas)

2 cup water

salt to taste

1/4 tsp turmeric powder

1/2 tsp red chilli powder

1″ cinnamon stick (dalchini)

2 nos. bay leaves (tej pata)

2-3 nos. cloves (laung)

2 nos. green cardamom (choti Elaichi)

1 tsp ginger garlic paste

1/4 cup fresh yogurt (dahi)

1/4 cup milk

5-6 strands of Kesar (saffron)

chopped coriander to garnish

For the tempering:

2 tbsp ghee (clarified butter)

1/2 tsp jeera dana (cumin seeds)

1 tsp chopped green chillies

a generous pinch of asafoetida (hing)


Wash the dal and soak it in 2 cups of water for 15 mins.

In a pressure cooker, add the water and the soaked dal. Season with salt, red chillie powder, turmeric, cardamom, cinnamon, cloves, bay leaves and ginger garlic paste.

Mix them all well. Turn on the flame and let the dal and the spices come to a slow boil (take about 10 mins). Put the lid of the pressure cooker and cook it for 2-3 whistles.

Let the steam release slowly on it’s own from the cooker.

In the mean while, soak Kesar in 1 tsp of milk and let it rest.

Also, whisk curd until smooth and add the remaining milk to it. Whisk again to make a smooth paste. Set it aside.

Open the pressure cooker, remove all the whole spices. Now, add the saffron (Kesar) infused milk to the dal. Mix them well and mash the dal with the back of your spoon as you mix.

Now, let the dal cool down a bit for 5 mins. Then, add the whisked milk and curd paste. Mix it well with the dal. Boil the dal for another 4-5 mins on low flame. Turn off the flame.

Prepare the tempering: 

Heat ghee in a pan, add jeera, hing and chopped chillies and let all splutter for 1 min.

Add this tempering to the dal, garnish with chopped coriander and serve piping hot with plain rice, Tehri (North Indian mixed veg rice) or with Laccha Parathas. Add a squirt of lime juice for that extra tang with the spiciness of the green chillies 😊

Awadhi dal Sultani dal Mughlai recipes Polkapuffs recipes

Also try my Dhaba Style Dal Makhani and Rajasthani Dal Panchmel. 



Spicy Potato and Wholewheat Wrap (no onion no garlic)

Most of us have been avoiding the consumption of onion and garlic during Navratris and stick to eating home cooked and light meals. I feel that doesn’t need to be restricted to Aloo Tamatar ka Rassa (potato tomato curry) or Sabudana Wada (sago fritters) for every other meal.. this perception has to change! We can easily incorporate so many flavours to make a whole new and exciting meal even as we abstain from some key ingredients ☺️ 

No onion no garlic potato wrap

Some people do not consume whole grains like wheat, they can easily make Buckwheat (kuttu ki Roti) flatbreads for this recipe. I have used a spicy version of potatoes for the filling and some veggies like carrots and cucumber for the salad. The dressing or the sauce is very exciting….read until the end to know more!! 😀

No onion no garlic potato wrap

Lets begin spicing up the festivities!..

Yield: 2-3 wraps

Equipments: measuring cups/ spoons, a pan, a wok, a large mixing bowl.

Ingredients for the the ww wrap:

1 cup wholewheat flour (I used Aashirwad Select)

salt to taste (regular or vrat ka namak)

2 tsp oil

water a needed to knead a dough


Take flour, salt and oil in a large mixing bowl. Add water little by little as you go on kneading a soft dough. Once the dough comes together, cover it with a kitchen towel and set aside for 30 mins.

Then take a Orange sized portion of the dough and make a thick Roti and cook it on the pan until crisp on both sides. Click here to see pictures.  Make 3-4 ww wraps and set them aside in a hot case/ casserole.

Ingredients for the potato filling:

250 gms baby potatoes (boiled) or use regular cubed potatoes

salt to taste (regular or Vrat ka namak)

2 tsp oil

1/2 tsp red chilli pwd

1 tsp ginger paste

1/4 tsp cumin powder

1/4 tsp lemon juice


Heat oil in a wok, add the boiled potatoes. Sauté well until slightly crisp and golden brown on all sides. Season with salt, red chilli pwd. Sauté for another 2 mins. Add ginger paste along with cumin pwd. Mix well, cover and cook for about 5-7 mins. Turn off the flame and set aside to cool the filling. Add the lemon juice once it cools down and mix it well.

Ingredients for Salad:

a few juliennes of carrot and cucumber and beetroot (optional)

Ingredients for the sauce:

1/2 cup chilled hung curd

1/4 tsp roasted cumin pwd

salt to taste (regular or Vrat ka namak)


Mix these ingredients together and set it aside.

Assemble the wrap:

Place a ww wrap, smash some potatoes and place them on the wrap. Top them with some salad and sauce! What more!?? Some chopped coriander too 👌👌

No onion no garlic potato wrap

Exciting…tempting…you crave these!? Go, make some 😋➡️

Also try my Phalhari Kadhai Paneer (click here for recipe) as the filling for these wraps.



Penne in Basil and Lemon Cream Sauce

Pasta has to be one of my favourite comfort foods…it just lifts my mood. I can have it in any kind of sauce…or even just a basic tossed pasta salad with some olive oil and some herbs!

Besides, you can do so many variations with pasta…baked cheesy pasta with some veggies is another favourite at our place, my hubby loves it with some garlic bread💖

How to make penne pasta in lemon cream sauce Polkapuffs recipe Pasta in white sauce recipe

I particularly prefer the red sauce for any pasta…but since I also enjoy a citrusy flavour to pasta sometimes, I planned to go with my Lemon Cream sauce which is absolutely delicious for our weekend brunch, it’s a bit tangy and goes so well with penne or even spaghetti for that matter. Since the sauce is cream based, it coats the pasta well…and I chose to add some sweet corn, you can add more veggies or even boiled & shredded chicken or some sliced sausages if you wish.

Let’s begin..

Yield: serves 2

Equipment: a non-stick pan, measuring cups/ spoons.


1 cup boiled penne pasta (follow the instructions on the packaging)

2 tbsp garlic butter (or regular butter)

1 tsp oil

5-6 nos. black peppercorns

1/2 cup boiled sweet corn kernels

4-5 nos. fresh basil leaves sliced

1 tbsp Maida all purpose flour)

3/4 cup milk

2 tbsp fresh cream

1/2 tsp lemon juice

salt to taste

Dried Italian herbs to taste


Heat the pan on low flame, add butter & oil. Once the butter melts into the oil, add the peppercorns. Sauté for a minute.

How to make penne pasta in lemon cream sauce Polkapuffs recipe Pasta in white sauce recipe

Then add the flour and sauté for 2-3 mins. Once the roux is ready, add milk and stir continuously to avoid lumps. Let the sauce simmer for a couple of mins while you stir it. Add the sliced basil leaves and corn kernels, season with salt and dry Italian herbs. Mix well. Turn off the flame. Let the sauce cool for a minute or two, add the cream and lemon juice. Stir well. Once again keep turn on the flame on low mode. Then add the boiled penne and toss everything together quickly. Turn off the flame. That’s it, it’s ready. You can add grated cheese on the top if you wish…I don’t. 😊

How to make penne pasta in lemon cream sauce Polkapuffs recipe Pasta in white sauce recipe

It’s a must try recipe…easy and yummy!



Makhani Methi Makai Kofta

Weekends call for for something a little more yummy….specially when we are at home. Lazing around and reading books is how we usually spend our weekends in & I also put in a couple of hours in the kitchen to pamper my hubby with some delicious meals! 😘

This was made last weekend, looking around in the refrigerator, I found some fenugreek leaves (methi) and sweet corn..tomatoes and a bowl of dough (atta) kept ready to make rotis! I asked my hubby if he’d have some stir fried methi corn with Phulkas. He said no! I want malai kofta he says…I was stumped. I didn’t have any paneer or boiled potatoes ready in the refrigerator. The only option I had was to transform the methi and corn into some koftas, so I quickly put some potatoes to boil and began prepping the other elements.

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

I did all that and they turned out much better than expected! Hubby approved them with a vigorous nod between morsels!💃🏻💃🏻  So thought I’d share this here too…although if you like restaurant style curries, do try my Shahi Paneer recipe, Paneer Lababdaar, Reshmi Paneer, Tawa Masala Paneer, Dhabewale Chole. 

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

A few points to keep in mind as we make the koftas…Once you make the kofta mix, keep it in the refrigerator for 15 mins to firm it up. Always add the salt to the mix just before shaping them to avoid any moisture built up in the mixture. Then shape them into balls and place them again the refrigerator for another 15 mins. Then you can fry them, this way they will turn crisper and retain their shape. Always fry them low and slow…meaning, keep the flame at the lowest as you fry them and let them cook well slowly.

Let’s get started..

Yield: serves 2

Equipment: a heavy bottomed pan for deep frying, a pan, measuring cups/ spoons.


For the Koftas:

1 nos. large boiled and mashed potato

1/4 cup boiled and crushed sweet corn

1/4 cup roughly chopped methi leaves (fenugreek)

salt to taste

1 tsp ginger-garlic paste

1 tsp chopped green chillies

some rice flour to roll the koftas in before frying

oil to fry


In a mixing bowl, add mashed potato, crushed corn & chopped methi leaves. Mix well. Add ginger-garlic paste. Add the chopped chillies too. Mix well. Refrigerate for 15 mins. Once the mixture has firmed up, add salt and shape them into balls (I made 9 balls). Place them in the refrigerator for another 15 mins to firm up again.

Keep oil for heating to fry the koftas. Then coat the shaped balls in the rice flour. Fry them on low flame until golden brown and crisp. Drain on kitchen paper and set aside.

Ingredients for the Makhani gravy:

3 nos. large tomatoes

1 nos. large onion

15-17 nos. cashewnuts

salt to taste

1 tbsp oil

1 tbsp butter

1 nos. each bay leaf (tejpatta), badi elaichi (black cardamom) & dalcheeni (cinnamon stick)

1.5 tbsp degi mirch pwd

1.5 tsp red chilli pwd

1/2 tsp haldi pwd (turmeric)

1 tsp each dhaniya & jeera pwd (coriander & cumin)

3/4 tsp Garam masala pwd

cream & chopped coriander to garnish


Blanch the tomatoes, onions & cashewnuts in 2-3 cups of water for 15 mins. Cover with the lid and let them sit in the warm water for 10 mins more. Then peel the tomatoes, cool everything and then blend the three together to a fine paste. Set it aside.

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blogMakhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blogMakhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blogMakhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog

Next, heat oil & butter in a pan. Add the whole spices in the hot oil- butter mixture. Once they crackle, add the tomato-onion-cashew paste. Keep sautéing it for 5-7 mins. Then once the oil seperates from the paste, add all the spices and salt. Add some water if neede to correct the consistency. Simmer the gravy for another 5-7 mins. That’s it, the gravy is ready.

To serve: Place the fried koftas in a bowl and pour the gravy over it. Garnish it and serve it Phulkas or Jeera rice and some salad😊

Hope you enjoy this…please do try it soon!!

Makhani Methi Makai kofta recipe Polkapuffs recipe Polkapuffs blog


Shreya 💖


Wholewheat Pizza Base | How to make Wholewheat Pizza Base

You like pizza, I know you do! It’s Friday night…you’re watching your favourite rom-com, you scarf down 5 slices of Pizza without pausing for a breath….and then the DOUGH hits you! Hits you hard 😶😶😶 it’s super chewy, hard and weighs you down. Not the best note to start your weekend on, right!?

We are all the same, I am just like you…love to have pizzas…watch movie marathons and hate getting off my couch on weekends! But not at the cost of feeling weighed down and missing the next two meals or so. Hence, my Wholewheat Pizza Base is perfect for satisfying all those pizza cravings in a healthy way 🤗

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

They are extremely light, crisp on the outside, moist within and taste way better than the all purpose flour ones. And the toppings…well that’s a whole other topic! Play! Yes, simply play with the toppings…veg..non-veg..greens or just plain cheese and herbs! They all work well with this Wholewheat Pizza Base. Although, if you still feel good about a APF pizza base, click here for a detailed, step by step recipe. Also, learn to make your own homemade pizza sauce, absolutely lip smacking and the quickest recipe ever!

A few things to keep in mind when making your own Wholewheat Pizza Base..

1. Yeast – I have used Active Dry yeast. Keep in mind the manufacturing date and the expiration date. Mine is manufactured in June’16 and expires in February ’17. So that’s the window..but I won’t be using this packet after December ’16. The effectiveness of the yeast diminishes with time. So work according to the dates.

2. Wholewheat Flour – I have used Aashirwaad Select flour here. Also, I didn’t seive the flour before kneading the dough. Just measured it correctly by first fluffing the flour, then adding spoonfuls of the flour into the measuring cup and then levelling it off with a palette knife. This is very crucial, so be measure it right!

3. Hydration – Wholewheat flour based breads need slightly more hydration as opposed to the APF ones. I used olive oil and water to hydrate the dough. (You can use regular refined oil too).

Let’s get baking!

Yield: 4-5 pizza bases depending on the size and the thickness. (I made 5 bases of approximately 7″ diameter).

Equipment: a baking tray, measuring cups/ spoons, rolling board, rolling pin, a large mixing bowl, a small mixing bowl, cooling rack, a fork.


2.5 cups wholewheat flour + some extra flour to dust the board while rolling the dough

125 ml warm water (you should be able to comfortably hold your finger in the water)

25-30 ml water @r.t.

3 tsp sugar

3 tsp active dry yeast

4 tbsp olive oil + 2 tsp extra to grease the dough

1.5 tsp sea salt


Activate the yeast – take 125 ml warm water and add the sugar & yeast. Mix well. Cover and set aside for 10 mins without disturbing it, to let the yeast bloom. If it doesn’t bloom, discard & start again. Don’t compromise this step.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

To make the dough – take the flour in a bowl, add salt and oil. Next add all the bloomed yeast mixture in one go. Start mixing them altogether using your fingers. At first the dough will be sticky but it will come together with 3-5 mins of kneading. Add 25 ml of water and keep kneading until you have a smooth dough. The more you knead, the better the dough shall rise! Grease the dough with 2 tsp oil and knead again for a 2-3 mins. Totally, you need to knead for about 15-20 mins. Cover with a kitchen towel and place it in a warm place for 45-60 mins to rise.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe


Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

After 45 mins, this is what the dough looked like post the first rise. 

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Now, we punch the dough down and divide it into equals sized balls. Cover them again and let them rest for 30 mins for the second rise. The third picture below shows the size of the dough balls post the second rise.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Preheat the oven for 10 mins at 200’c.

Now, dust the rolling board and the pin with some wholewheat flour and roll out the balls into a flatbread of about 3mm thickness and the diameter of about 6″-7″. Prick them well with fork as shown below.

imageWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Place the rolled dough on the baking tray and bake for 12-15 mins using both, upper & lower heating elements at 200’c to 210’c. (Please note every oven works differently so keep an eye on the pizza base, once it turns golden on the top side, take it out of the oven).

Once baked, cool the base on a cooling rack for 10 mins. Then apply pizza sauce & add other toppings and cheese and bake for another 10 mins or until the cheese melts. Enjoy!

If storing for future use, cool them completely, wrap them in cling wrap and refrigerate. Stays fresh for 2-3 days under refrigeration.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Do try these out soon…you’ll love them!



Rassedaar Aloo Tamatar | Indian Potato & Tomato Curry

Considering how much I love Potatoes, I have a very few recipes about them on the blog! Dubkimaar Aloo or Rassedaar Aloo Tamatar is very common in my home…specially for Sunday brunch with some crispy, flaky, layered Parathas😋 NomNom!!

 Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

Rassedaar Aloo Tamatar is very famous all over Uttar Praadesh, Bihar, West Bengal, Odissa, Madhya Pradesh and other neighbouring States, but is made differently everywhere you go. The taste changes from from one city to the next!

I am sharing my version of it which I’ve learnt from my Mom. No one makes Rassedaar Aloo Tamatar like she does, it’s irresistible, finger licking good!
The best part is that these are made without onions, garlic or any ginger even! Just some basic spices and you have yourself a yummy curry in a hurry! 😉
Pair it with some Masala Pooris or even Tehri, and you don’t need anything else!

Let’s see how….

Yield: serves 2

Equipment: a heavy bottom wok, measuring cups/ spoons, a ladle, a lid.

2-3 nos. peeled, washed & cubed potatoes
1 nos. large washed & cubed tomato
2 tbsp mustard oil (you can use refined oil)
1 nos. slit green chilli
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp Garam masala
1/4 tsp amchoor powder (raw mango pwd)
Salt to taste
Water as needed
Coriander leaves to garnish

Heat oil in the wok. Once it’s hot, add the green chilli, cumin seeds & hing. Let these splatter for a minute. Then add the potatoes, turmeric pwd, cumin powder & red chilli powder. Stir well and sauté for 5 mins. Season with salt. Then, add some water and cover with a lids to cook for 10 mins or until the potatoes are done.

Open the lid, add the garam masala & tomatoes, mix well. Cover again to cook the tomatoes until they are mushy and form a curry. Adjust the consistency of the curry (rassa). Add amchoor powder and garnish with coriander leaves. Serve piping hot!

Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

That’s ‘comfort’ in a bowl.



error: Content is protected !!