Category: Main Course

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

Method:

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

Method:

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)

Method:

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.

Love,

Shreya💗

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.

Ingredients:

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

Method:

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!

Love,

Shreya💝

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.

Ingredients:

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

Method:

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

Method:

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

Love,

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.

Ingredients:

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

Method:

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

image

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!

Love,

Shreya💖

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.

Ingredients:
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

Method:
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.

Love,

Shreya❤️

Kadhi Pakodi

Typical to a North Indian family, we too love our Kadhi Pakodi or Kadhi Pakoras to no end. However, I do not make it very often and keep the novelty alive.

Kadhi Pakodi recipe by PolkaPuffs

That usually works too because whenever I do make it, my hubby is exceptionally happy and doesn’t wait long enough for me to even serve it properly before he starts attacking the meal 😘
So much so, that I couldn’t once click it in peace for the blog!! I mean, how does one set up the props..organise the shot, etc if you have someone hovering all around you and asking you every other minute if you were done already!!? LOL!

Kadhi Pakodi recipe by PolkaPuffs

Doesn’t that make for the most comforting meal?
A bowl of that warm, creamy, mildly spiced Kadhi with crisp yet spongy Pakodis is just what rainy afternoons need. It had been a damp weekend, so this became our late, extremely lazy Sunday lunch! Yet, not lazy enough for me click some pictures.
We had this with rotis instead of rice…as we were already pretty full from the Poha we gorged on for breakfast. Although it tastes best with some steamed rice and some kachumber (mixed salad).
I used my Mom’s recipe and it’s to die for! Usually I make the Pakodis in an Appepatra, click here to see how. Use my recipe for the Pakodi given below and follow the steps to make them in an Appepatra, that’s an almost oil free version, however, I have deep-fried these just the way my Mom does it. Indulgence is not such a bad thing once in a while, no?
The Pakodis are light & absolutely airy, almost melting into the Kadhi, and that’s how they should be if done right! Let’s see how…

Yield: serves 2
Equipment: 2 woks, measuring cups/ spoons, a few mixing bowls and spoons.

Ingredients:
For the Kadhi
1.5 tbsps Besan/ gram flour
250 gms Yogurt/ curd
to taste Salt
1/2 tsp turmeric powder
Water as needed
For the the Tempering
1 tbsp refined oil
a pinch of asafoetida (hing)
1/2 tsp paanch phoran
1 nos slit green chilly
A handful curry leaves
1/4 tsp red chilli powder
1 tsp ginger garlic paste
Water to correct the consistency as needed
For the Pakodis
1/2 cup Besan/ gram flour
6-7 tbsps water
to taste Salt
1/4 tsp turmeric powder
1/2 tsp chopped green chillies
1/2 tsp chopped coriander leaves
3 tbsps finely chopped onion
1/4 tsp baking soda bicarbonate/ baking soda
to fry Oil

Method:
To begin with the Kadhi first, take the ingredients listed above for the kadhi and make a smooth mixture. This should neither be too diluted nor very thick. I do not add any water at this stage but you can always add some if the yogurt is too thick. Set this aside for 10 minutes.

image image
In the meanwhile, take all the ingredients listed above for the Pakodis except the oil, soda & water. Mix them well.
Add water very slowly and make a thick mixture. Set it aside for 10 minutes.
Coming back to the Kadhi, heat 1 tbsp of oil in a wok. Once it’s hot, add the hing, paanch phoran, g-g paste, curry leaves, green chilli. Let these splatter about a bit.
Then add the mixture we had set aside for the Kadhi. Keep stirring while you pour this into the tempering and let this cook on medium flame.

image image
Keep stirring for another couple of minutes until it has it’s first boil and stabilizes, else the yogurt may split.
Now add some water if needed to correct the consistency, mix well.
Next, add red chilli powder & adjust the salt to taste.
Let the Kadhi simmer for another 6-7 minutes.
Turn off the flame and cover with a lid.
The Pakodis need frying now, heat enough oil in a heavy bottomed wok.
Add baking soda to the Pakodi mixture & mix well.
Once the oil is hot enough, reduce the flame to medium and drop the mixture little bit at a time to make equal sized Pakodis.

image
Fry them well until golden brown on all sides. Drain them well on kitchen paper. I could make 9 medium sized Pakodis with this quantity of the mixture.

image
Add warm Pakodis to the Kadhi and serve with steamed rice/ rotis & a salad on the side.

Hope you like my version of Kadhi Pakodi and give it a go soon☺️
Love,
Shreya ❤️

Homemade Sandwich Bread | Basic White Bread

How many mornings have you had just a slice of toast with a cup of tea/ coffee…or juice and left for work or an early class?! Many, right?  Almost everyone loves their toast..some with butter…some with honey…or plain…me? I like it with my Homemade No Pectin Strawberry Jam 😬 

All these plus an warm, sweet & fresh loaf of bread makes for a beautiful weekend brunch. The aroma of a freshly baked bread can make you so, so hungry!! Yes…this loaf was baked by me for Sunday brunch…and was devoured by my hubby & me in about 15 mins! He, with some honey and me…jam!

Basic white bread recipe How to make a sandwich bread Polkapuffs recipe

Perfectly moist and light loaf of bread was a dream for me when I started baking breads about more than a year ago..but I kept trying and it’s been a little over six months that I make good breads..though not wholewheat…not yet. I am yet to try those.

Basic white bread recipe How to make a sandwich bread Polkapuffs recipe

The recipe that I use for this bread is the same as the one I use to make pizza base. It’s pretty easy, but do follow there simple steps to ensure a good loaf. They are all tried and tested by me.

Always fluff the flour and add spoonfuls of it into the measuring cup then level it off with a knife. As simple as that. Measurement is crucial.

Do not try to press down the flour into the cup to add more flour OR Never dip the measuring cup into the bag of flour. Doing these, will always leave you with a lot more flour than necessary and you will positively end up with a very dry and heavy loaf

I have used instant active yeast, never tried baking with fresh yeast. Check the box for the expiry date thoroughly before starting the recipe, make sure you don’t use the yeast if it’s less than two months away from the expiry date.

If your yeast doesn’t bloom or activate, discard and start again.

The water used for activating the yeast must be tepid. That is when you can comfortably hold your finger in the water but it must not be on the cooler side.

Do not try to make this “healthy” by skimping on the fat/ oil/ butter content. Follow the recipe and you will have a moist loaf.

Let’s get baking..

Yield: a small loaf/ 6-7 slices of bread

Equipment: 1 large mixing bowl, a small bowl, measuring cups/ spoons, baking tin, cooling rack.

Ingredients:

2 cups plain flour (Maida/ APF, 1 cup is approx 130 grams)

some extra flour to dust

2+1/2 tsp dry active yeast (1 tsp is approx 3.5/ 4 grams)

2 + 1/4 tsp sugar

3/4 cup warm water (you should be able to dip your finger comfortably)

4 Tbsp oil + extra for greasing

1 tsp salt

Method:

Take warm water in a bowl, add the sugar and yeast to it. Cover it and leave to prove & froth for 10 mins in a warm place.

Next, in a large mixing bowl, add the flour, 2 1/2 tbsp oil, salt to taste. Now add the entire proved yeast mixture & using a fork mix everything together to make a sticky dough. It will be very sticky but should not be falling apart at all. Now, sprinkle some flour on a work surface, and drop the dough on it,sprinkle some more flour over the dough. Using your palms, start kneading the dough well. Add more flour if the dough feels too sticky or some water if it feels very dry.

Keep kneading well for 10 mins. You will have a neat, non-sticky ball of dough. Knead it for a couple of mins more. It should all look like this.

Pinwheel Pizza Rustic Pizza Pinwheels Pizza dough recipe Easy recipe for pizza dough Easy homemade pizza pinwheels No-fail recipe for homemade pizza pinwheels Italian food Fool proof recipe for pizza dough Recipe for homemade dinner rolls

Now, grease the mixing bowl which you have kept aside & place the dough in it, cover with a lid or cling film & set aside in a warm place for 1 1/2 hours to prove. It should be double or more than double in size after proving. It will look like this.

Basic white bread recipe How to make a sandwich bread Polkapuffs recipe

Gently, punch the air out of the dough. Next, grease the baking tin with oil. Set that aside.

Roll out the dough in an squarish shape and flatten it out a bit. Start rolling from one side like a Swiss roll. Pinch to close the ends. Keeping the pinched side down, place this roll into the greased tin. Make deep incisions using a serrated knife if you like. Cover loosely with a kitchen towel and place it in a warm place for 30 mins for second proving.

img_3355
This is how it should look after the second proving.

img_3371

Preheat the oven @180’c for 10 mins. Brush some oil over the top of the proved dough. Bake for about 20-25 mins @ 180’c using both, top & bottom heating elements. (Every oven works differently so pls set the temperature and the timing accordingly)

Once done, remove from the oven and cool on a cooling rack for about 15 mins before slicing the loaf as it needs to set well. That’s it, your bread is ready. Keeps well for a day or two wrapped in a parchment paper in a bread box or any container.

image

Besides, waking up to a freshly baked bread can be therapeutic!😉

Love,

Shreya❤️

Rajasthani Panchmel Dal | Mixed Lentil Curry | Dal for Baati

Dal-Chawal-Achar-Pyaaz aur Papad (lentil curry, steamed rice, pickles, onion salad & some poppadoms)……there are days when that’s all you need! Probably every Indian’s soul food 😊 It’s mine for sure.

I make lentils (dals) in so many ways…I literally change the recipe each time I make it…and that’s like 5-6 times a week! Some days I temper the dals post cooking them…on others, I first add the tempering to the oil in a pot and then add raw lentils and slow-cook them together! Each way tastes different and yet so tempting!

Rajasthani Panchmel Dal How to make dal for Baati Mixed dal recipe Polkapuffs recipes

Like this Rajasthani Panchmel Dal or Panchratna Dal…I always temper this one twice! The aroma is so smoky and the flavours are subtle & yet packs a punch. This dal is very famous all over Rajasthan and the rest of India for being served with Baati…smoky, roasted wholewheat dumplings served with a generous topping of melted ghee..(clarified butter).

However, in my kitchen…it is made very regularly and served with steamed rice or soft rotis and a side of some veggies & curd. Or you can try my Dhabba Style Dal Makhani if you prefer something richer 😉 Along with Lacchaa Parathas 

Rajasthani Panchmel Dal How to make dal for Baati Mixed dal recipe Polkapuffs recipes

Let’s see how…

Yield: serves 2

Equipment:  pressure cooker, measuring cups/ spoons, 2 pans, ladle.

Ingredients:

1 tbsp each of tur dal, chana dal, masoor tukda, Kali urad tukda & yellow tukda moong (pigeon peas, split Bengal gram, pink lentils, black split lentils & split yellow lentils)

2 cup water

salt to taste

1/4 tsp turmeric pwd

For 1st tempering:

2 tbsp ghee

a pinch of hing (asafoetida)

1/4 tsp cumin seeds

2-3 nos. cloves/ laung

2 nos. whole dry chillies

1 tsp ginger garlic paste

1/2 tsp each coriander & cumin pwd

1/2 tsp red chilly pwd

1/4 tsp Garam masala pwd

1 cup chopped tomatoes

For 2nd tempering:

1 tsp ghee

1/4 tsp red chilly pwd

1 tsp sliced garlic

To garnish:

chopped coriander leaves

Method:

Wash all the dals together & soak them with salt & turmeric in 2 cups of water for 1 hour.

 

image  image

Next, pressure cook them for about 2-3 whistles or until done as per your regular procedure of using the pressure cooker. Let the steam release in it’s own. Once the steam has released, open the pressure cooker and mash the cooked dals a bit using the back of the ladle. Set this aside.

image

 

Now, heat 2 tbsp ghee in a pan, once this is hot enough, add red chillies, cloves, cumin seeds & hing. Wait until they crackle a bit, then add the cumin pwd, coriander pwd, ginger-garlic paste & red chilli pwd. Mix well and tip in the tomatoes. Cook until the tomatoes turn mushy and the ghee seperates from the the mixture. Then add the cooked dals to this mixture and mix well and cook for 3-5 mins. Add water & salt if needed to adjust the consistency & flavour. Lastly add the Garam masala pwd & cook for a minute more. Turn off the flame and place a lid over the pan to let the flavours build up.

Meanwhile, make the second tempering in another pan by heating ghee, adding red chilli pwd and the sliced garlic to it. Let them crackle until the garlic is slightly brown and crisp. Add this tempering on top of the ready dal and garnish with chopped coriander leaves. Serve this piping hot!

Add a dash of lime juice to this dal…and it tastes heavenly!

 

image

This definitely makes me drool!! 😋

Love,

Shreya💕

Adapted from Sanjeev Kapoor’s cookbook Khazana of Indian Vegetarian Recipes…(one of the earliest gifts given to me by my hubby)

Idli Sambhar / Udupi Style Idli Sambhar

Idli Sambhar / Udupi Style Idli Sambhar – the evergreen breakfast in most homes is a novelty at mine! That’s because my hubby isn’t too fond of it and rarely agrees to have this combo for breakfast/ brunch. So on the day when he finally agrees to have some for the weekend, I go all out in making this combo extra special. 

Idli Sambhar / Udupi Style Idli Sambhar

There are no tricks to making a perfect Idli (lentil cake) if you ask me….it’s the climate that plays the most important role. Warmer the climate, obviously, better the fermentation resulting in soft, moist & super spongy Idlis 😋 Besides, softer the Idlis, the more Sambhar (South Indian style spiced lentil curry) they soak up!!! Sluuurrppp!

Idli Sambhar / Udupi Style Idli Sambhar

I have used my Mom’s recipe for both, Idli & Sambhar…along with her lip-smacking, easy-peasy green Coconut Chutney🤓 I must confess…this Sambhar is the closest to a traditional tiffin/ Udupi style Sambhar that I have ever had at home. Robust flavors accompanied by the tang from tamarind makes it super yum!

Idli Sambhar / Udupi Style Idli Sambhar

Let’s get going with the recipe…..I have shared a few tips in the method given below.

We will start with the Idli.

Wash the urad dal first. Rinse it at least twice under running water. Soak it with enough water for a minimum of 6-7 hours.
Follow the same step for the two kinds of rice. Soak them together with enough water for a minimum of 6-7 hours. Also, add the methi when soaking the rice.
Once the dal and the rice have soaked well, grind them separately. The dal, when ground must be smooth. Do not add too much water while grinding it.
Follow the same step for grinding the soaked rice with methi. However, the texture of rice when ground will be slightly grainy. Do not add too much water while grinding them.
Next, mix the ground dal and rice together in a large bowl. You can add a bit of water (I added approximately 1/2 cup) if they seem too thick after mixing.
Do not add salt yet. Once these two are mixed well, cover the bowl with a lid and set it aside in a warm place to ferment overnight.
Since the climate here is very hot & humid, the mixture fermented very well…almost overflowed from the bowl by next morning.

Idli sambhar recipe Udupi style idli sambhar recipe Polkapuffs recipe How to make idli batter at home

You can place the bowl in the oven with its light on to ferment overnight if the climate in your part of the world isn’t very hot. Do not touch the mixture or disturb the process of fermentation.
What I usually do is, soak the rice & dal in the morning around 11am, it’s soaked really well by 6pm. That’s when I grind & mix them.

That way the mixture ferments for almost 12-13 hours for breakfast the next morning! It always works for me, I don’t add ENO or any other fruit salt to make the Idlis soft and spongy.
The fermentation is the only key here.

Idli sambhar recipe Udupi style idli sambhar recipe Polkapuffs recipe How to make idli batter at home

Now that the batter is ready…what remains is making the Idlis! Keep about 1 cup water in the Idli steamer/ pressure cooker to boil.
In the meantime prepare the Idli plates, grease each depression with some oil. Season the batter with salt and mix well.

Pour about 2-3 tbsp. of the batter in each greased depression. Steam these in the pressure cooker/ Idli steamer for 10-12 minutes.
Once done, gently remove the Idli plate stand from the cooker/ steamer. Let it cool for a few minutes.
Now, a big pressure point for me is usually to unmould each Idli intact. A little tip here which I picked up from my Mom…
Take a bowl of water. Use your butter knife. Dip the butter knife in the bowl of water.
Then gently run it around the Idli and the Idli will come off the plate intact! Dip the butter knife in water for each Idli. Foolproof way to get those perfectly intact Idlis!!

For the Sambhar

Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 minutes.
Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Idli Sambhar / Udupi Style Idli Sambhar

Prep Time: 20 hours

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: Makes 15-18 small Idlis. Sambhar serves 2

Idli Sambhar / Udupi Style Idli Sambhar - the evergreen breakfast in most homes is very easy to make and absolutely healthy!

Ingredients

    IDLI:
  • 1 cup split White urad dal (white lentils)
  • 1 cup rice (I used Basmati)
  • 2 cup boiled rice
  • 1/2 tsp methi seeds (fenugreek seeds)
  • Salt to taste
  • Water as needed
  • Oil for greasing as needed
  • SAMBHAR:
  • Ingredients:
  • 3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
  • 2+1/2 cup water
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped tomato
  • 1/2 cup sliced onions
  • 1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
  • 1/4 cup tamarind pulp
  • 1/2 tsp grated jaggery
  • 2 tsp Sambhar powder (I use MTR)
  • 6-7 curry leaves
  • For tempering:
  • 3 tbsp. oil
  • 1/2 tsp mustard seeds (rai)
  • A pinch of hing (asafoetida)
  • 2-3 whole ber mirchi
  • A few curry leaves

Instructions

    IDLI
  1. Wash the urad dal first. Rinse it at least twice under running water. Soak it with enough water for a minimum of 6-7 hours.
  2. Follow the same step for the two kinds of rice. Soak them together with enough water for a minimum of 6-7 hours. Also, add the methi when soaking the rice.
  3. Once the dal and the rice have soaked well, grind them separately. The dal, when ground must be smooth. Do not add too much water while grinding it.
  4. Follow the same step for grinding the soaked rice with methi. However, the texture of rice when ground will be slightly grainy. Do not add too much water while grinding them.
  5. Next, mix the ground dal and rice together in a large bowl. You can add a bit of water (I added approximately 1/2 cup) if they seem too thick after mixing.
  6. Do not add salt yet. Once these two are mixed well, cover the bowl with a lid and set it aside in a warm place to ferment overnight.
  7. Since the climate here is very hot & humid, the mixture fermented very well...almost overflowed from the bowl by next morning.
  8. You can place the bowl in the oven with its light on to ferment overnight if the climate in your part of the world isn't very hot. Do not touch the mixture or disturb the process of fermentation.
  9. What I usually do is, soak the rice & dal in the morning around 11am, it's soaked really well by 6pm. That's when I grind & mix them.
  10. That way the mixture ferments for almost 12-13 hours for breakfast the next morning! It always works for me, I don't add ENO or any other fruit salt to make the Idlis soft and spongy.
  11. The fermentation is the only key here.
  12. Now that the batter is ready...what remains is making the Idlis! Keep about 1 cup water in the Idli steamer/ pressure cooker to boil.
  13. In the meantime prepare the Idli plates, grease each depression with some oil. Season the batter with salt and mix well.
  14. Pour about 2-3 tbsp. of the batter in each greased depression. Steam these in the pressure cooker/ Idli steamer for 10-12 minutes.
  15. Once done, gently remove the Idli plate stand from the cooker/ steamer. Let it cool for a few minutes.
  16. Now, a big pressure point for me is usually to unmould each Idli intact. A little tip here which I picked up from my Mom...
  17. Take a bowl of water. Use your butter knife. Dip the butter knife in the bowl of water.
  18. Then gently run it around the Idli and the Idli will come off the plate intact! Dip the butter knife in water for each Idli. Foolproof way to get those perfectly intact Idlis!!
  19. SAMBHAR
  20. Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
  21. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
  22. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
  23. Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
  24. TEMPERING
  25. Heat oil in a small pan. Add all the ingredients listed above 'for tempering' to the hot oil and let them splatter for about 2 minutes.
  26. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2016/05/26/idli-sambhar-udupi-style-idli-sambhar/

Idli Sambhar / Udupi Style Idli Sambhar

I simply love these….and the combo is to die for!! Do try once.

Love,

Shreya💖

Pin it for later?!!
Idli Sambhar / Udupi Style Idli Sambhar

Kurkuri Arbi

‘Arbi’ in Hindi or Colocasia in English is something many people do not enjoy. It could be because of it’s slightly slimy texture or because it has no flavour of it’s own….or could be because many people have not tried these Kurkuri Arbi! 😊 

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

I, for one love it in any form. Yes, I do!! I make in 3 different ways, meaning 3 different preparations…first being in a curry form, it has a great flavour with aromatic spices and goes so well with crisp, hot Parathas! (yeah, the North Indian in me can’t live without her Parathas😂)

The second being a very simple stir fry…almost like French Fries but so different! It has a very few spices and goes perfectly with some ‘dal khichadi‘ (mixed lentil risotto – Indian style). However, I am not too fond of this preparation and make it very rarely.

Now, it’s the third and my most favourite way of cooking ‘Arbi’ that I am partial to…and it makes an appearance in our plates very regularly…and goes remarkably well with a bowl of steaming hot dal Tadka, rice & some pickle! Wow….my mouth just filled with saliva as I am typing this…😜😜 we call it Kurkuri Arbi…literally translated to Crispy Colocasia Fritters!

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

I have learnt this from my Mom and she, probably from hers…it’s a family recipe. The best part about it is that it’s needs no onions or garlic, gets ready in a jiffy and can be served as starter too….could it BE any better!?

Few things to keep in mind when you make these.… I always prepare these in mustard oil however, you can make them in regular refined oil (olive oil?! Well, I don’t know…it’s a traditional Indian recipe…so I would suggest you stick to the basics). When pressure cooking the Arbi, be careful not to go over 2 whistles as they will just turn into a mash if they are over cooked. Also, ensure your hands are completely dry as you coat them with the spices, we don’t want to ruin them by adding any water. They are supposed to be super crisp.

And lastly, don’t worry about itchy fingers while peeling/ cutting them…the way we cook this is foolproof!

Also, I make a stuffed brinjal preparation using the same spices..and it’s awesome! Do have a look… Anyways..coming to this..

Yield: serves 2-3 persons

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

Ingredients:

400 grms Arbi (Colocasia, washed and cleaned well during you get rid of any mud or roots)

2 cup water

5-6 tbsp mustard oil (refer the tips mentioned above)

For the spice blend:

salt to taste

4 tbsp coriander pwd

2 tsp roasted cumin pwd

1/2 tsp turmeric pwd

1 1/2 tsp red chilli pwd

1/2 tsp sugar

a pinch of asafoetida (hing)

3/4 tsp amchoor pwd (dry mango pwd)

Method:

In a pressure cooker, cook the cleaned Arbi for 1-2 whistles (read the tips mentioned above).

Once the pressure is settled, remove the boiled Arbi and let them cool down a bit. Then peel them properly and set them aside. (Your fingers won’t itch as they have been boiled).

Heat oil in the pan until it smokes and turn off the flame until the oil cools down (do this only if using mustard oil, else just heat the oil like you usually do). Once again turn on the flame, and add the peeled Arbi in the oil and shallow fry them until they turn slightly golden on all sides, it takes about 4-5 mins. Remove from the oil and set aside for a few mins. Then with the help of the spatula, smash them slightly to flatten them.

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

Next, mix all the spices mentioned for the spice blend above. Coat each flattened Arbi in this spice blend and set it aside (Be generous with the spice blend and make sure the Arbi is coated well).

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

Now, heat the oil left in the pan once again and shallow fry these coated Arbi until nice and crisp on all sides. This takes about 8-10 mins on medium flame. Once done, serve then piping hot with as a snack or as a side dish for your meal! ☺️

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

These are seriously addictive! 😋 So please do try them soon…

Love,

Shreya💓

error: Content is protected !!