Category: Main Course

Restaurant Style Shahi Paneer

Paneer….it is always almost every vegetarian’s favorite option when they are ordering at a restaurant or trying to plan a party menu for friends & family ☺️

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The same holds true for me too…I enjoy Paneer in every form! I have shared many recipes earlier too…do try Reshmi Paneer, Dhaba Style Palak Paneer or Tawa Paneer. And if you like something in Indo-Chinese, then try Schezwan Paneer and many more.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Shahi Paneer too is one such delicious preparation, it’s so smooth and absolutely aromatic with a rich base of cream & cashews. Something which has been on my list to share here too. I call this restaurant style, but trust me when I say this, it’s better than what they serve at restaurants which is usually loaded with calories and not so big on flavours. Let’s get on with the recipe…

Yield: serves 2

Equipment: a wok, a blender, measuring spoons/ cups.

Ingredients:

200 gms Paneer, cut into cubes

3 nos. tomato, roughly chopped

1 nos. large onion, roughly chopped

1-2 nos. green chilli

12-15 nos. cashewnuts soaked in half cup of warm water for 1 hour

6-7 cloves of garlic

2″ piece of ginger

salt to taste

1 tsp red chilly pwd

1+1/2 tbsp coriander pwd

1/2 tsp turmeric pwd

3/4 tsp Garam masla

5-6 tbsp cream

2 tbsp oil

1/2 tbsp kasuri methi

coriander leaves, to garnish

Method:

In a blender, add the ginger, garlic & chilli. Make a smooth paste and set it aside. Next, heat oil in the wok, add onions to it. Sauté until golden. Then add the ginger-garlic- chilli paste and cook until the rawness goes away. Then add the tomatoes and cook on medium heat until they are cooked completely and the oil seperates from the spices. Turn off the flame and cool it completely.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Then once the mixture has cooled, blend it until smooth along with the soaked and drained cashews.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Add the cashew-tomato paste back into the wok. Keep it on low flame and cook it for another 3-4 mins. Add 1/2 cup of water if needed. Mix well. Then add the dry spice powders except kasuri methi. Season with salt and add the cream. Mix well and cook for another 5 mins or until the gravy thickens.

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Add the paneer at this stage if serving straight away or heat the gravy again and add the cubes just before serving. Mix them very gently. And for that restaurant-like flavour crush some kasuri methi over it and give it one last stir. ☺️

Shahi paneer recipe How to make restaurant style shahi paneer Polkapuffs recipes North Indian main course

Do try this one…it’s absolutely yum!

Love,

Shreya💞

Adapted from The Secret Ingredient

 

Pooranpoli/ Puranpoli

I have been wanting to do Pooranpoli for the longest time for the blog…but I wanted to get the exact recipe from my Mom! Yes….she makes the best Pooranpolis..😘

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Since my hubby too is a big fan of these Polis…I decided to let my mom teach the entire process to me once again…as I had made these almost over two years ago and forgotten her recipe😂😂

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Actually, it pretty easy to make these but a involves a lengthy process for making ‘puran‘ or the sweetened split pea filling. The ‘poli‘ or the ‘flatbread‘ which holds the stuffing inside it, usually made of all-purpose flour or wholewheat flour. 

Let’s get started with my Mom’s recipe…

Yield: 15-16 Pooranpolis

Equipment: a pressure cooker, a wok, a mixing bowl, a potato masher, rolling pin, rolling board, measuring cups/ spoons, a non-stick pan, a spatula.

Ingredients:

For the Pooran:

1 cup chana dal (split gram)

2-3 cup water

a pinch of turmeric pwd

1/2 tsp salt

3/4 cup sugar (add more or less as per your preference)

1 + 1/2 tsp cardamom pwd

For the Poli:

1 1/2 cup Maida (APF)

a pinch of salt

1/4 cup refined oil

water as needed

Method:

For the Pooran:

Soak the dal for about 1 hour in 2-3 cups of water. Then pressure cook the dal with the same water that it was soaking in, turmeric & salt for 3-4 whistles. The water in the pressure cooker will evaporate considerably. Cool the cooker completely and the open the lid once the steam settles down on it’s own. Then mash the cooked dal using the masher.

Next, heat a wok. Add the mashed dal to the wok. Add the sugar now. Keep stirring it continuously, the sugar will start melting. Keep stirring to avoid the sugar from burning with the mashed dal. The consistency of the mixture will start to thicken and become very dense. Once it looks almost dry, turn off the flame. Add the cardamom pwd at this stage. Mix it well with the mixture. Taste the mixture and adjust the sugar if necessary (in case you add more sugar after tasting, then you will need to cook it again on medium heat and stir the mixture continuously until it dries up again).

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

The texture of the filling should look like the picture on the right.

For the Poli:

Take the maida in a mixing bowl, add salt. Add a little water at a time, start kneading a dough. It must be a soft dough. I used about 1/2 cup water approximately. Next, make indentations in the dough at drizzle the oil. Cover and set aside for 30 mins. After 30 mins, knead the dough again until it absorbs all the oil. The dough will be very soft and extremely pliable at this stage. Let it rest for another 15 mins before making the Pooranpoli.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

For assembling the Pooranpoli:

Please follow the pictures for next few steps.

Divide the dough into equal parts, stuff them with the filling and  cover them properly so that the filling doesn’t spill out while rolling them.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Next, roll them out evenly. Heat a pan, cook them on both sides and smear some ghee or butter while cooking them. Ideally, they should puff up. But it’s ok if they don’t puff up.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Serve them piping hot with some more ghee or butter.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Do try these…they are totally worth the effort and taste heavenly!

Love,

Shreya💓

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan is a delicious one pot meal that goes well with any Asian curry or noodles. It has a spicy undernote although nothing overpowering, very subtle flavors yet so, so hard to resist! 

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan is packed with a whole lot of yummy, healthy veggies and they pack in such a punch! It is a explosion in your mouth with all that crunch from the veggies, it is so perfect along with the soft rice. I always love different textures in my food and dish totally represents that, I could not be more happier 🙂

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan goes really well with Vegetable Manchurian and trust me, it is a combination made in heaven! It is the most delicious Indo- Chinese go to meal 🙂 I can practically live on this combination!

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan is healthy too with a fun dose of veggies in there, choose any veggie of your choice, although one can add egg or shredded chicken, etc. just for variation. Obviously then it won’t be vegan but that’s up to you, even shrimps work really well.

Let’s make us some fried rice and skip take out!

Heat oil in the wok, once it’s hot enough, tip in the chopped onions & garlic.
Cook for about 2-3 mins. Then season with salt and pepper.
Add the rest of the chopped veggies.

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Cook for about 3 mins.
The veggies should not be too soft and mushy.
Then add the sugar, soy sauce & vinegar. Also, add the cooked rice.
Mix everything well but carefully, take care that the rice should break.

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Let the rice turn slightly golden, that takes about 3-4 mins on medium heat.
That’s it. It’s ready, serve piping hot!

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 1

Delicious one pot Vegan, GF fried rice is easy to make and goes well with any Asian side.

Ingredients

  • 2 cups cooked rice
  • 3-4 tbsp. oil
  • 1/4 cup finely chopped onion
  • 2 tbsp. roughly chopped garlic
  • 1/4 cup each of chopped carrot, green capsicum, spring onion greens, spring onion.
  • salt & pepper to taste
  • 1/4 tsp. sugar
  • 1 tbsp. soy sauce
  • 1 tsp. vinegar

Instructions

  1. Heat oil in the wok, once it's hot enough, tip in the chopped onions & garlic.
  2. Cook for about 2-3 mins. Then season with salt and pepper.
  3. Add the rest of the chopped veggies.
  4. Cook for about 3 mins. The veggies should not be too soft and mushy.
  5. Then add the sugar, soy sauce & vinegar. Also, add the cooked rice.
  6. Mix everything well but carefully, take care that the rice should break.
  7. Let the rice turn slightly golden, that takes about 3-4 mins on medium heat.
  8. It's ready, serve piping hot!

Notes

One can add veggies of their choice. Add green chilies if you'd like it more spicy.

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Love,
Shreya

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Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Kala Chana Masala

North Indian meals are a must in my home on daily basis…they are filling, healthy and something that my hubby & I have both grown up eating😊 It’s our comfort food!

Kala Chana or  Bengal Gram/ Black Gram is full of vitamins, minerals & dietary fiber. It’s also has a very low fat content…..besides being an excellent source of iron & protein for vegetarians.

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

I remember having this ever since I was a child…and quite liked it too! Typical North Indian flavours…served with some rice or crispy, flaky parathe👌🏼 One can make it spicy or keep it on the mild side.

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

Besides, it’s easy to prepare….lets get started with my Mom’s recipe…

Yield: serves 2-3

Equipment: pressure cooker, measuring cups/ spoons.

Ingredients:

2 cups kala Chana (soaked overnight in 5 cups of water)

1 nos. large onion chopped

2 nos. chopped tomato

1 nos. cubed potato

2 tbsp ginger-garlic paste

2-3 nos. slit green chilli

1/2 tsp jeera Dana (cumin seeds)

1 pinch hing (asafoetida)

1 tbsp each of coriander pwd & cumin pwd

1/2 tsp turmeric pwd

1 tsp red chilly pwd

1 tsp Garam masala pwd

salt to taste

2-3 tbsp oil (I use mustard oil)

chopped coriander as needed

water as needed

lemon juice as per taste

Method:

Heat oil in the pressure cooker, then add jeera and hing. Let this splatter. Then add the onions, green chillies & ginger-garlic paste. Stir and let these cook until the onions are golden. Then add the tomatoes & all the dry masalas mentioned above including garam masala. Season with salt. Cook on medium heat until the tomatoes are soft and the oil begins to seperate. Add the potatoes & the drained kala Chana (Keep the water in which the Chana was soaking aside for later use).

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

Keep stirring and sautéing the spices with the Chana and potatoes for about 5-7 mins. Then add chopped coriander leaves & the water kept aside. Add more water if needed in case you want a thinner gravy. Cover the pressure cooker with the lid and place the weight on top. Let it cook on medium flame for about 7-8 whistles (or more depending on the pressure cooker you are using). Once done, turn off the flame and let the pressure release on it own. Open the cooker & add lemon juice and mix well. That’s it..serve hot!

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

This is really quick and super yum!

Love,

Shreya💖

Onion Uttappa/ Uttappam

So..what’s for breakfast?!….Asks my hubby every morning. Okay…so I am one, tiny person battling sleep and I have to think of breakfast/ food the first thing once I am up 🙄🙄🙄!!! Hellloooo…yes I love food! But I don’t think about it 24*7..Lol!! 

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

But we have to eat…..and I like to serve something healthy for my hubby too…breakfast being the most meal of the day. I truly believe it’s important to kick start your day with healthy & wholesome food😊

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

As a rule…I usually have some Dosa/ Idli batter sitting handy in my refrigerator..it could either be store bought or homemade…& I either make dosas or some spongy idlis in minutes when I am pressed for time! That’s when these Udupi Style Onion Uttappams come to my rescue. They are quick, delicious and something that my hubby & I, both enjoy😁 One can add any variation of toppings…but I keep it simple with the onions.

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

It’s my Mom’s Peanut & Curd Chutney that we enjoy with these Uttappams. This chutney is simply too yummy…..bursting with flavours & gets ready in minutes. The perfect dip even for my Sabudana Wadas or Rava Dosa 😍

Common, let’s get started..

Yield: 4 Uttappams & 1 bowl of chutney

Equipment: non-stick pan, a spatula, a ladle, measuring cups/ spoons, mixing bowl.

Ingredients:

Uttappam:

2 cups thick dosa batter (seasoned with salt, I used store bought)

1/2 cup chopped onions

chopped chilli as needed

1/4 cup chopped coriander leaves

1 tsp Idli Podi (I used store bought)

oil as needed to cook the Uttappam

Chutney:

1/2 cup roasted, husked and coarsely ground peanuts

1/2 cup thick curd (not hung)

salt to taste

red chilli pwd to taste

1/2 tsp roasted jeera pwd (cumin)

To temper:

2 tsp oil

few curry leaves

1/2 tsp mustard seeds

a pinch of hung (asafoetida)

Method for Uttappam:

Heat the pan, once it’s hot enough, spread a ladleful of the batter. Keep it thick and perfectly round. Drizzle oil around the batter. Top the Uttappam with the chopped chillies, onions, coriander leaves, Podi pwd. Let the bottom crisp up before flipping it over. Cook for another 2-3 mins to get a rich golden color on the topping. Once done, serve hot with the Chutney.

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

Method for chutney:

Take the coarsely powdered peanuts & curd. Season with the spices mentioned above. Give them a mix. Next, heat the oil in a pan, add the ingredients mentioned in “to temper” above, let everything crackle for a minute or two, then add them to the peanut-curd mixture. Mix well and serve. This chutney keeps well in the refrigerator for a day.

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

This is a finger-licking good combo…do try!

Love,

Shreya💗

 

Paneer Tawa Masala

Another great recipe using cottage cheese (paneer) and an assortment of rustic spices. This makes for a great weeknight meal option which goes well with Wholewheat Naan or Phulkas too☺️

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

You can even make this on a weekend and indulge a bit👌🏼 …flavours of kasuri methi along with saunf (fennel) & the tang of chaat masala makes for a great palate pleaser!

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Pretty easy to whisk up too…it was ready in about 30 mins! Let’s get started…

Yield: serves 2

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

Ingredients:

To marinate the paneer:

250 gms cubed paneer

2 tbsp kasuri methi (dried fenugreek leaves)

1 tsp red chilly pwd

1/2 tsp turmeric pwd

1 tsp chaat masala

salt to taste

2 tbsp oil

To make the Tawa masala:

1 tbsp oil

1 tsp butter

1/2 tsp jeera (cumin seeds)

1/2 tsp saunf (fennel seeds)

1 cup chopped onion

2 tsp chopped green chillies

2 tsp garlic paste

1 1/2 cup tomato purée

1 tsp coriander pwd

1/2 roasted cumin pwd

pinch of sugar

1/2 tsp garam masala 

salt to taste

2-3 tbsp fresh cream

chopped coriander leaves to garnish

Method:

Marinate the paneer with the ingredients mentioned above except the oil and keep it aside for 15-20 mins. After 20 mins, sauté the marinated paneer in 2 tbsp oil for 5 mins in a pan/ tawa. Set it aside.

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Next, add 1 tbsp oil to the remaining oil in the pan, once it’s hot enough, add the jeera & saunf seeds. Let these crackle for a few seconds. Then add the chopped onions, chillies & garlic paste. Cook until the onions turn golden.

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Then add the tomato purée along with coriander pwd, sugar, roasted cumin pwd, salt & garam masala. Sauté for until the tomato purée cooks out and the oil seperates from the masala. Then add the cream, butter & cooked paneer. Mix well and cook for another 3-5 mins. That’s it! Turn off the heat and garnish with chopped coriander leaves & serve it piping hot..😀

Paneer tava masala recipe How to make paneer tava masala Vegetarian Indian recipes Paneer recipes PolkaPuff recipe

Do try it out soon….you will love the flavours!

Love,

Shreya💞

Adapted from Tarla Dalal

Veg Chilli Milli

Being a fan of restaurant style gravies/ sides….I am often looking forward to make them at home too! Veg Chilli Milli is one such side which tastes excellent and has many veggies which makes it healthy 🤓 

And it also goes very well with some Wholewheat Tawa Naan or Methi Makka Roti👌🏼🤗..however is served with some plain Parathas this time around as my hubby wanted to have them.

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

This definitely is something that you will want to have again and again…🍽🍛 and really easy to make too!

Let’s get started…

Yield: serves 2-3

Equipment: a pan, measuring cups/ spoons, ladle.

Ingredients:

1 cup shredded cabbage

1/2 cup sliced carrots

1/2 cup great peas

1/2 cup sliced capsicum

3/4 cup finely chopped onions

3 tsp ginger-garlic paste

1 cup chopped tomatoes

12-14 nos. cashews soaked in warm water for 15 mins

2-3 sliced green chillies

salt to taste

1/4 tsp turmeric pwd

1 tsp coriander pwd

1 tsp degi mirch

1-2 each of black cardamom, green cardamom, bay leaf & cinnamon stick

1/2 tsp jeera seeds

a pinch of hing (asafoetida)

1/2 tsp garam masala pwd

2-3 tbsp Amul cream

1 tsp kasuri methi

1 tsp lemon juice

coriander leaves to garnish

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

Method:

Make a smooth purée of the tomatoes & soaked cashews without adding any water. Set it aside.

Heat oil in the pan, add all the whole spices, jeera & hing. Let them splatter for a min. Then add the chopped onions & chillies. Cook until they onions turn golden. Then add the purée, turmeric, degi mirch, coriander pwd & ginger-garlic paste, stir well and cook until the raw smell goes away. The paste will start leaving the oil around the edges once it’s cooked.

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

Next, add the cabbage, capsicum, carrot & peas. Season with salt and mix well. Cover & cook until the veggies are soft. That takes about 7-10 mins on medium flame. Then add the cream and garam masala. Mix well. If needed, you can add some water to correct the consistency.

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

Let it cook for about 5-8 mins. Finally add kasuri methi & lemon juice. Stir well & garnish. Serve with Rotis/ Parathas.

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

Hope you enjoy it as much as we did!! 😊

Love,

Shreya💞

Adapted from VROI

Vada Pav

A typical Mumbaiiya staple….if you’ve ever been in Mumbai or lived here for as long as I have…Vada Pav will be your go-to meal on the move! It’s famous as an Indian Burger…but I don’t like calling it that…for me, it’s Aamchi Mumbai’s Vada Pav with Spicy Dry Chutney! 😊👌😋😋

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

It brings a smile on my face each time I have had one! Ever since schooling days…till date, it’s happens to be one of my absolute favourites! And the best part is…my hubby loves it too! 😀 So, that way I can even make some at home whenever I like…and he enjoys it just as much😎..almost every Mumbaikar knows how to make these at home! It’s too easy😜

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

This spicy..dry garlic chutney is a must with Vada Pav along with fried green chillies! And making this chutney at home barely takes 5 mins! The Pav that you see here is store bought…..what do you expect from me?!! 😬😬

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

Doesn’t that look deliciously inviting! Spicy potato mash coated with a light batter…deep fried until crispy, served between soft Pav with some chutney….I could live on this stuff👌👌

Let’s get cooking…

Yield: 7-8 vadas

Equipment: a wok, a coulpe of mixing bowl, a slotted spoon, measuring cups/ spoons, a blender.

Ingredients:

For the Vada:

5 nos. large, boiled & mashed potatoes

2 tbsp oil

3 tbsp on ginger-garlic-green chilli paste

7-8 nos curry leaves

1/2 tsp mustard seeds

1/4 tsp asafoetida (hing)

1 tsp lemon juice

1/2 tsp turmeric pwd

salt to taste

For the batter:

1 cup Besan (gram flour)

water as needed

1/4 tsp baking soda

salt to taste

oil to deep fry

Method:

To start with the vada, heat oil in a wok, add hing, mustard seeds, curry leaves. Once they crackle, add ginger-garlic-green chilli paste. Sauté for 2 mins, then add the lemon juice, turmeric pwd & salt to taste. Stir and add the mashed potatoes. Mix everything well. That’s it. Set it aside to cool. Once it’s cool enough, make equal sized balls and set them aside.

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

Now, to get the batter ready, mix salt & besan with some water and make smooth, thick batter. Add the soda too and mix again. The consistency should be thick so that it coats the potato balls.

To fry them, heat enough oil in a wok, once it’s hot enough, reduce the flame to medium. Now, dip each potato ball in the batter and coat it well all over and drop it in the oil. You can drop 2-3 balls at one go, fry them until golden and crispy on all sides. Drain on kitchen paper. The vadas are done.

For the chutney:

2 tbsp red chilli pwd

9-10 cloves of garlic

4 tbsp dedicated coconut pwd

2 tbsp raita boondi

salt to taste

2 tbsp oil

Method:

Grind all the ingredients except the oil in a blender to a coarse texture. Now, heat oil and sauté the ground mixture for 3-4 mins. That’s it. The chutney is ready too.

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

To assemble:

Take a Pav, slit it in half and sprinkle some dry chutney and place a Vada in between & press it down…enjoy with some fried green chillies! 😊👌

Vada Pav recipe How to make vada Pav at home Vada Pav chutney Garlic chutney recipe for vada Pav Batata vada recipe Mumbai vada Pav recipe Polkapuffs recipe

Grab one…you’ll be hooked😉

Love,

Shreya💓

Recipe of the chutney is Adapted from Sanjeev Kapoor. 

Rawa Dosa

This happens to be my hubby’s favourite variety of Dosa…specially when he’s at any Udupi restaurants around here. It’s crispy, crunchy and really flavourful! 👌 

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Unduly style coconut chutney recipe Breakfast recipes Polkapuffs recipes South Indian recipes

We usually make it at home on weekends…as a healthy and filling brunch…paired with my Mom’s spicy & simple coconut chutney. The crispy Dosa goes so well with the earthiness of the this grassy green chutney. Although you can have some potato masala or a spicy sambhar to go with it too. Or even my fiery Schezwan Chutney! 😉

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Unduly style coconut chutney recipe Breakfast recipes Polkapuffs recipes South Indian recipes

This a really common preparation in most homes…being instant & super easy to make..although, a few ingredients here and there & the proportions may vary…but the results are always mouthwatering! Here’s my take..

For the Dosa

Yield: 4-5 Dosas

Equipment: a non stick pan, a spatula, measuring cups/ spoons, a mixing bowl, a ladle.

Ingredients:

1 cup Rawa/ sooji (semolina)

3 tbsp rice flour

1/2 tbsp maida (APF)

salt to taste

1 tsp whole peppercorns

1-2 tbsp chopped cashews

1 tsp chopped curry leaves

1 tbsp chopped coriander leaves

1/2 tbsp chopped green chilli

1/2 tsp grated ginger

1/2 tsp sugar

1/4 tsp asafoetida (hing)

1 tsp Jeera (cumin seeds)

water as needed

oil to cook the Dosa

Method:

Take all the dry ingredients in the bowl, stir them well. Then add water and make a runny batter. Let it sit for 5-7 mins.

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Unduly style coconut chutney recipe Breakfast recipes Polkapuffs recipes South Indian recipes

Heat the pan, and spread a ladleful of the batter on the pan…and drizzle some oil around the pan. Cook on low heat for about 5-6 mins…you need to cook it that long as it will crisp up..and there is no need to flip over to cook the other side. Once done, it starts leaving the pan from the edges. That’s it, your Rawa Dosa is ready! Serve it piping hot😀

(P.S. Stir the batter well before pouring out the next ladleful!)

For the chutney:

It’s really simple… Gives you about a big bowlful.

1 freshly grated coconut, about 1 bunch of coriander leaves, 2-3 green chillies & some salt. Grind these with some water.

Adjust the seasoning. You can temper it if you like..although I usually don’t do it! Done! This chutney stays fresh in the refrigerator for 3-4 days.

Rawa Dosa recipe How to make Rawa dosa Onion Rawa dosa recipe Coconut chutney recipe Udupi style Rawa dosa recipe Unduly style coconut chutney recipe Breakfast recipes Polkapuffs recipes South Indian recipes

Doesn’t that look absolutely tempting😬😉 they taste so good..

Love,

Shreya💓

Dhaba Style Dal Makhani

Dal Makhani is everyone’s favourite dal when we are at restaurants or dhabas! ☺️ Rustic flavours with the robustness of Garam Masalas and the rich creaminess make it very irresistible. 

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It’s our favourite too…specially when we visit our favourite Dhaba on the outskirts of the city. It tastes just heavenly with some rotis and sliced onions! That’s all…no need to complicate things!

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I have tried many recipe for dal makhani earlier too…but was never really satisfied with the outcome. Recently, when we were at this Dhaba again…I had the luck to find out a secret from the chef himself to make this dal taste absolutely divine! I couldn’t wait to come home and try it again! It tasted just like the one we ate at the Dhaba…so easy that I couldn’t believe I had finally made it just the way we loved it ☺️👌 although he didn’t specify the exact quantity of the ingredients but I had to adjust it according to the quantity I was making for us.

Let’s get started..

Yield: serves 2-3

Equipment: a heavy bottomed wok, a pressure cooker, measuring cups/ spoons.

Ingredients:

1/2 cup Rajma (kidney beans)

1/2 cup black whole urad dal

2 cups water

salt to taste

4 tbsp butter

1/4 tsp hing (asafoetida)

1/2 tbsp ghee

1 cup chopped onions

5-6 tbsp ginger-garlic paste

1-2 nos. black cardamom

1 tsp chopped green chillies

1 cup chopped tomatoes

1/2 tsp turmeric pwd

1 tsp degi mirch

1/4 tsp sugar

1 tsp coriander pwd

1/2 tsp roasted cumin pwd

1/2 tsp fennel pwd (saunf pwd)

1/2 tsp Garam masala

1/4 cup fresh cream

chopped coriander & fresh cream to garnish

Method:

Soak the lentils for 6-7 hours. Then pressure cook them with 2 cups of water and some salt until they are soft and mushy. Approximately 6-7 whistles are enough. Let the pressure release on its own before you open the lid.

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Heat ghee & butter together in the wok. Then add the hing, cardamom, chopped onions, chillies & ginger-garlic paste. Cook until they are slightly golden and the raw smell goes away.

(The chef’s tip of adding fennel pwd is what makes a lot of difference due to its earthy aroma & tasted like the one we eat at the dhabas). Then add all the masalas except Garam masala. Sauté well for about 5-7 mins. Then add the tomato. Season with salt & sugar.

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Also add the Garam masala now. Cook for another 2-3 mins…or until the tomatoes are mushy and the oil floats around the masalas, then add the boiled lentils with it’s water too. Mix well and let it cook for 7-8 mins. Then add the cream and let the dal boil for 15 mins on low flame. Keep stirring it around a few times. You can add some water to adjust the consistency too. That’s it…the dal is ready! You can garnish with some coriander and cream before serving. Enjoy it warm with any roti or some rice and salad 😁

How to make Dhaba style dal makhani Dal makhani recipe Easy recipe for restaurant style dal makhani Polkapuffs recipes Dal makhani recipe Ma ki dal recipe

Comfort food at it’s best….😉

Love,

Shreya💖

P.S. If you don’t have fennel pwd, you can make some by roasting it for a couple of mins just to heat it up…the colour mustn’t change and then grinding/ pounding it well.

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