Category: No Onion No Garlic Recipes

Healthy Gingerbread Cookies | Eggfree

So it’s that time of the year again when all things Christmas make an appearance, as will these Healthy Gingerbread Cookies (egg free)!! So delicious and absolute cuties! Hehe 🙂 

Healthy gingerbread cookies egg free

I had so much fun making these, the whole process of making the dough, using those festive cookie cutters which a appearance every December and baking them to perfection. The best part of making these is the decoration. I am not great at icing cookies but I did manage really well this time! Though it doesn’t take much effort to ice them but for me it’s always been a pretty difficult task. And I don’t have much practice in doing this, so this time when I did it so well, I was really so happy 🙂

Healthy gingerbread cookies egg free

Traditionally, Gingerbread cookies are made with molasses and eggs besides flour, brown sugar, powdered ginger, mixed spices, etc. But I’ve never wanted to use molasses, there are two reasons for that. One being that I’d never be able to use up that entire bottle of molasses for any other recipe. Two, I’m not sure how will we like the flavor of molasses with ginger. So, I just have been wanting to skip it and have read numerous articles online about replacing molasses in gingerbread recipes. They suggest honey or brown sugar/ demerara sugar for replacing the molasses. But, I’ve used neither to replace the molasses. You’ll see how I’ve changed this and used another easy ingredient to incorporate that caramel kind of flavor here and it has worked beautifully.

Healthy gingerbread cookies egg free

Since these are Healthy Gingerbread cookies (egg free), I’ve taken the risk of using whole-wheat flour here in this recipe. There was a chance that they would spread while baking but they didn’t spread at all! I kept an eye while they were baking and I was happy that they kept their shapes!

Healthy gingerbread cookies egg free

I was worried that not adding molasses would cause the cookies to loose shape or probably they’ve bake unevenly. But, they are perfect.

Bring all the ingredients at room temperature.
The butter must be soft, not melted.
Take butter in a bowl, add powdered jaggery and brown sugar.

Healthy gingerbread cookies egg free
Cream them but do not over do the creaming, the butter does not have to be light and fluffy. It just needs to be well incorporated with the jaggery and the brown sugar. If it’s over creamed then the cookies could spread as they bake.
Next, add the golden syrup into the butter and sugar mixture. Mix them well but do not over beat them.

Healthy gingerbread cookies egg free
Add sifted whole wheat flour, baking powder, baking soda, ginger powder and cinnamon powder to the butter.
Mix these well but do not beat them. Just use a rubber spatula to mix these together.
Once everything comes together, shape the dough into a ball and wrap it in some cling wrap.
Refrigerate the dough for 1-2 hours.

Healthy gingerbread cookies egg free

Next, sprinkle some whole wheat flour on the kitchen platform or on a rolling mat, roll the dough to a thickness of 3-4 mm. Use cookie cutters and cut out the cookies and place them on a parchment lined baking sheet.
Refrigerate the cut out cookies for at least 30 minutes further so that they retain their shape as they bake.
Healthy gingerbread cookies egg free
Preheat the oven @180’c for 10 minutes. Bake the cookies for 12-15 minutes or until the edges turn slightly brown.
Remove the cookies from the oven and let them sit on the baking sheet for a few minutes as they crisp up.
Transfer them onto a cooling rack to cool them completely.
Healthy gingerbread cookies egg free
To prepare the egg free icing, mix together the icing sugar and milk.
Add milk a few drops at a time to ensure that the icing does not turn runny. (I used approx. 1.5 tsp of milk)
The consistency must be very thick and not free flowing. Fill the icing in a piping bag and decorate the cookies.

Healthy gingerbread cookies egg free
Let the icing set for a minimum of 1 hour before storing the cookies in an airtight box.
They stay fresh in an airtight box for 5-6 days.
Healthy gingerbread cookies egg free

Healthy Gingerbread Cookies | Eggfree

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 12-13 cookies

Christmas means plump, cute and delicious Gingerbread Cookies. These are made healthier with whole wheat flour which means more cookies!!!

Ingredients

    For Cookies-
  • 3/4 cup whole wheat flour
  • 50 gms soft unsalted butter
  • 2 tbsp. golden syrup
  • 1/4 cup soft brown sugar
  • 1 tbsp. powdered jaggery
  • 1/4 tsp. ginger powder
  • 1/4 cinnamon powder
  • 1/2 tsp. baking powder
  • a pinch of baking soda
  • For Egg Free Icing-
  • 1/2 cup icing sugar
  • milk as needed
  • sprinkles as needed for decoration

Instructions

    For the Cookies-
  1. Bring all the ingredients at room temperature.
  2. The butter must be soft, not melted.
  3. Take butter in a bowl, add powdered jaggery and brown sugar.
  4. Cream them but do not over do the creaming, the butter does not have to be light and fluffy. It just needs to be well incorporated with the jaggery and the brown sugar. If it's over creamed then the cookies could spread as they bake.
  5. Next, add the golden syrup into the butter and sugar mixture.
  6. Mix them well but do not over beat them.
  7. Add sifted whole wheat flour, baking powder, baking soda, ginger powder and cinnamon powder to the butter.
  8. Mix these well but do not beat them. Just use a rubber spatula to mix these together.
  9. Once everything comes together, shape the dough into a ball and wrap it in some cling wrap.
  10. Refrigerate the dough for 1-2 hours.
  11. Next, sprinkle some whole wheat flour on the kitchen platform or on a rolling mat, roll the dough to a thickness of 3-4 mm. Use cookie cutters and cut out the cookies and place them on a parchment lined baking sheet.
  12. Refrigerate the cut out cookies for at least 30 minutes further so that they retain their shape as they bake.
  13. Preheat the oven @180'c for 10 minutes. Bake the cookies for 12-15 minutes or until the edges turn slightly brown.
  14. Remove the cookies from the oven and let them sit on the baking sheet for a few minutes as they crisp up.
  15. Transfer them onto a cooling rack to cool them completely.
  16. For the Egg Free Icing-
  17. Mix together the icing sugar and milk.
  18. Add milk a few drops at a time to ensure that the icing does not turn runny. (I used approx. 1.5 tsp of milk)
  19. The consistency must be very thick and not free flowing. Fill the icing in a piping bag and decorate the cookies.
  20. Let the icing set for a minimum of 1 hour before storing the cookies in an airtight box.
  21. They stay fresh in an airtight box for 5-6 days.

Notes

Use honey or molasses, if golden syrup is unavailable. But do not use blackstrap molasses as that will make the cookies slightly bitter. I have used golden syrup which is very thick, so using honey could change the texture of the dough a bit.

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Healthy gingerbread cookies egg free

Cute as a button, aren’t they?!!
Love,
Shreya 🙂

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Healthy gingerbread cookies egg free

 

Birthday Cake Bread

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

Birthday Cake Bread

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

Birthday Cake Bread

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

Birthday Cake Bread

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

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

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

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

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

Birthday Cake Bread

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Yield: one 9" loaf

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

Ingredients

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

Instructions

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

Notes

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

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Birthday Cake Bread

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

Love,

Shreya

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Birthday Cake Bread

Adapted from Well Floured. Inspired by Bake From Scratch.

 

 

Amritsari Aloo Kulcha (no yeast, stove top method)

Amritsari Aloo Kulcha

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

Amritsari Aloo Kulcha

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

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

Amritsari Aloo Kulcha

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

Amritsari Aloo Kulcha

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

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

Let’s learn how..

For the dough :

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

               Amritsari Aloo Kulcha

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

               Amritsari Aloo Kulcha

For the stuffing:

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

For the assembling:

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

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method)

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 5-6 kulchas

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

Ingredients

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

Instructions

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

Notes

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

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Amritsari Aloo Kulcha

Love,

Shreya 🙂

Chai Spiced Homemade Granola Vegan and GF

Chai Spiced Homemade Granola Vegan and GF

Hello everyone! It’s been sometime I wrote something new here….about time, isn’t it?! 😀 So let’s make something quick for your breakfast today! I bring to you Chai Spice Homemade Granola – which is Vegan and Glutenfree 👌🏼👌🏼 sound good? ….yes, it tastes good as well! Besides, the whole point is that eating fresh and healthy is so easy and quick.

Chai Spiced Homemade Granola Vegan and GF

Looks good?! Lol! I’m always looking at options for healthy and easy to do breakfast fixes for my hubby. He loves his muesli or granola with some warm milk along with his beloved ‘chai’ that has been brewed with ‘chai‘ spice (an aromatic blend of various whole spices like cardamom, nutmeg, cinnamon to name a few…I promise I’ll do a post on that soon). You guys already know he’s a tea-addict and his mornings must start with huge mug of steaming ‘chai‘ :)….I happily indulge him!

Obviously, he won’t have granola everyday…on other days he enjoys some hot and spicy Aloo ke Parathe (Indian flatbread stuffed with spicy mashed potatoes). Well, i must say that they happen to my absolute favorite breakfast in the whole wide world!!! I usually pair them with some Restaurant Style Tandoori Chutney (also goes well with kebabs). This combo keeps us going till lunch.

Chai Spiced Homemade Granola Vegan and GF

Have you tried my Makka Methi ka Paratha (Indian flatbread flavored with fenugreek greens and green chilies). Yes, our North Indian genes crave for parathas every other day….heheh!!

So, lets talk about what I wish to feed him on the other days…specially when he has a long day ahead of at work….when I know, his lunch is going to be late even though his lunch box will be sitting right on his desk (sigh)!!

I have been buying granola for the longest time now….but it had been on my to-do list since last year. So, finally sometime around February earlier this year, I gave it a shot for the first time. I had been eyeing the Build Your Own Granola ideas on Pinterest and they really give an amazing insight into how we can go about it and make them right in the comfort of your own home and ensure they are healthy and preservative-free!

Flavors…don’t even get me started on the flavors you can incorporate into your granola! I have tried some of the most amazing flavors and they all worked…my hubby, for one loved them! Since I am not a granola and milk kind of a girl, I have them with seasonal fruits…these days I am feasting on these gorgeous rainier cherries 🙂

But, since these are primarily made for my man…I wanted to try using ‘chai‘ spice for the longest time, was a bit worried if it’d be too spicy for our taste buds or would they be a bit of an experiment that could go wrong….Lol!! You know what…it works, and beautifully at that! I did add some pistachios and also threw in some dried cranberries for good measure, didn’t want the spice to overpower and the tang of the cranberries are just right.

All you need to do is add the wet ingredients to the dry ingredients in large bowl, make sure everything is mixed real good. Spread the mixture onto a baking tray and bake it for about 30 minutes!

Chai Spiced Homemade Granola Vegan and GF

Chai Spiced Homemade Granola Vegan and GF

Sounds easy…doable?? Of course it is…let us learn to ‘Build our Granola’!

Chai Spiced Homemade Granola Vegan and GF

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: serves 2

Build your own healthy, delicious, vegan, gluten free, preservative free granola at home from scratch!

Ingredients

  • 1 cup rolled oats (I used Quaker Oats)
  • 1 tsp chai spice
  • 1/4 cup pistachio
  • 1/4 cup dried cranberries
  • 2 tbsp desiccated coconut
  • a pinch of salt
  • 1/2 tsp vanilla extract
  • 3 tbsp refined or canola oil
  • 2 tbsp demerara sugar

Instructions

  1. Preheat the oven @180 C.
  2. In a large mixing bowl, add the oats, cranberries, pistachios, chai spice,desiccated coconut, salt and sugar.
  3. Mix these well.
  4. Next, add the oil and vanilla extract.
  5. Mix these well.
  6. Next, spread this mixture evenly on a baking tray and bake it for approximately 30-35 minutes or until the oats turn golden in color. If you feel they aren't cooked to perfection, continue to bake for a another 10 minutes or so.
  7. Once it's baked, remove the tray from the oven and set it on a cooling rack to let the granola cool down completely. They will continue crisp up as they cool down. This granola can be stored in airtight containers in the refrigerator or freezer for about 2 weeks.
  8. Enjoy these for your breakfast with some warm milk or some fresh fruits.

Notes

Every oven works differently, please adjust the baking time and temperature accordingly. After the first 15 minutes of baking, I usually take out the tray while the oven is running and stir everything around to ensure everything cooks uniformly. Be careful while you do this, ensure you are wearing oven mitts. Cool the baked granola completely before storing. You can use any nuts and dry fruits as per your preference. If you are not fond of 'chai' spice, replace it with cinnamon powder, cardamom powder, nutmeg powder. You can use almond extract instead of vanilla extract, it tastes really nice too. I have used demrara sugar in my recipe, feel free to use brown sugar or coconut sugar in your version.

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Do try this one soon, you’ll love it!

Love,

Shreya 🙂

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Chai Spiced Homemade Granola Vegan and GF

Mango Kiwi Popsicles

 The sweltering heat…sticky, humid afternoons and my loss of appetite 😑😑 yeah…I do manage to skip meals very easily. Somehow, I never tend to feel all that hungry too… but it’s the thirst and constant craving for something chilled that keeps me running to the refrigerator every few minutes 😂 Chilled, ice cold water and I have a very, very long relationship….more like a love and hate relationship…because I love it and it tends to give me throat issues every now and then…hence the hate bit 😂😂😜😜😜

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

It doesn’t make any difference to me! Lol! Anyways…it’s the chilled stuff that keeps me going in summers. And, people who follow the blog regularly know that I have been posting a lot of ice creams and Popsicles since the summers have started….I even shared a recipe of a lovely, exotic drink, my Rose and Pineapple Cooler . It is one of the most refreshing drinks that I have ever put together, obviously after my Tropical ice tea!😍

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

Since it’s the summers, mangoes can’t be far away…can they!? Juicy, ripe and so sweet…they are my go to snack these days. A couple or more of chopped Alphonso (always Alphonso) mangoes and that’s my lunch pretty much sorted (I adda couple drops lemon juice and a few torn mint leaves), it’s so refreshing and helps me push through my work for another couple of hours during the long afternoons….sigh!! Yeah, summers do make me lazy and processing picture after picture can take a lot out of me…😂😂🤣

Anyways… talking about tropical stuff always reminds me of Kiwis, they are another of my most favourite tropical fruits…. and I always have a few in my refrigerator…they pair well with almost every other fruit (read making a quick fruit salad thingy) and look too pretty if you need to add them as a quick garnish for drinks or mocktails….which reminds me….you must go take a look at my Kiwi mojito Popsicle 👌🏼 You’ll be making it even before logging out of the blog 😁

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

So what do I do when I have to clear out my refrigerator over the weekend to make room for fresh produce…I look at all the leftover bits of sliced mangoes and some kiwis sitting at the back of the refrigerator…I think frozen goodies to take me through my misery of the week ahead that is going to need a tad bit of extra efforts….phew! Popsicles….my mind jumps at the prospect of the very thought! Hahha….but a girl needs to make her snacks healthy, doesn’t she!? What more can I add to these beauties to ensure that….well, enough said…check out the recipe below and go make yourself some….call it a Mango Kiwi Popsicle or tropical smoothie Popsicle 😍

Let’s make some Mango Kiwi Popsicles..

In a blender jar, add coconut water along with mango pulp and give it a whiz.

Now, pour half of this mixture into each Popsicle mould, fill them only about to the 1/4 th capacity. We will use the remaining half for the next step. Place the moulds in the freezer for setting the pulp, for about 2-3 hours.

Then remove the moulds with the set pulp. I have added kiwi slices in the first 2 mounds and kiwi pulp in the remaining two moulds. Then pour remaining mango-coconut mixture into all 4 moulds (the kiwi and mango pulp blend into each other very naturally and I think it looks pretty too) and add an ice cream stick into each mould. Place them in the freezer to set for another 4-5 hours.

That’s it, once they have frozen completely, to serve them, dip the lower halfs of the moulds into water for 1-2 minutes, gently tug at the ice-cream sticks and pull out each Popsicle. One of the healthiest ways to enjoy frozen treats without added colours or artificial sweetners. 😊

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

Mango Kiwi Popsicles

Prep Time: 8 hours, 15 minutes

Mango Kiwi Popsicles are dairy-free, gluten-free, artificial sweetener-free frozen treats! Summers call for these and you must make some today!

Ingredients

  • Ingredients:
  • 3/4 cup fresh mango pulp (I used Alphonso mangoes, they have a beautiful colour and the taste is unmatched)
  • 1/4 cup fresh tender coconut water
  • 2 slices Kiwi (use green or golden kiwi as per your choice)
  • 2-3 tbsp Kiwi fruit pulp (use green or golden Kiwi as per your choice)

Instructions

  1. In a blender jar, add coconut water along with mango pulp and give it a whiz.
  2. Now, pour half of this mixture into each popsicle mould, fill them only about to the 1/4 th capacity. We will use the remaining half for the next step.
  3. Place the moulds in the freezer for setting the pulp, for about 2-3 hours.
  4. Then remove the moulds with the set pulp.
  5. I have added kiwi slices in the first 2 mounds and kiwi pulp in the remaining two moulds.
  6. Then pour remaining mango-coconut mixture into all 4 moulds (the kiwi and mango pulp blend into each other very naturally and I think it looks pretty too).
  7. Add an ice cream stick into each mould.
  8. Place them in the freezer to set for another 4-5 hours.
  9. That's it, once they have frozen completely, to serve them, dip the lower half's of the moulds into water for 1-2 minutes, gently tug at the ice-cream sticks and pull out each Popsicle.
  10. One of the healthiest ways to enjoy frozen treats without added colors or artificial sweeteners.

Notes

You can substitute any fruit that's available in season.

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They look so delicious… do make these and let us know how you like them!

Love,

Shreya💖

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Mango Kiwi Popsicles

Eggless Tutti Frutti Cake

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

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

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

You must try these,

Banana Muffins/ bundt

Chocolate Peanut Butter banana bread  (egg free)

Chocolicious Butterscotch and Banana breakfast bars

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

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

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

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

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

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

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

So getting on with the recipe…

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

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

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

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

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

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

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

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

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

Eggless Tutti Frutti Cake

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: one 7" loaf

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

Ingredients

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

Instructions

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

Notes

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

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

Love,

Shreya 💝

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Egg free Tutti Frutti Cake

No-Churn 3 Ingredient Eggfree Vanilla Ice Cream | Gluten-Free Recipe for Vanilla Ice Cream

No-Churn 3 Ingredient Egg free Vanilla Ice Cream 🙂

My first few memories of enjoying ice-creams are very fresh in my mind. Small, perfect white scoopfuls in a plastic cup with a handy wooden spoon. The flavour was Vanilla, always Vanilla. Nothing exotic or fancy…just some good old sweet, delicious and classic Vanilla 😍 And ever since then, Vanilla happens to be my go-to flavour for desserts, specially ice-creams!

Most people will agree with me when I say it’s amlost everyone’s  favorite flavor of ice-cream. A no-fringe, straightforward Vanilla ice-cream is such a comfort food at times. The summers, for one, call for constant relief and I find some in my homemade No-Churn, 3 Ingredient Eggfree Vanilla Ice-Cream 🍦🍦

There was a time when just three or four flavors ruled the roost…back when we were kids Tutti Frutti ice cream was what most of us kids got and the elders picked butterscotch ice cream or some such basic flavor. But going out for ice cream these days is such a task …I look at the array of new flavors we can try and I am overwhelmed at the choices thrown at me….I almost get confused and pick something I can identify with and make my peace with it😄😄😂….hubby, on the other hand is the adventurous type and keeps trying new flavors…at times, even he’s in for a rude shock and looks at me sheepishly!

3 Ingredient no Churn Vanilla ice cream How to make vanilla ice cream at home Easy recipe for vanilla ice cream Eggless vanilla ice cream recipe Polkapuffs recipes Shreya tiwari photography

Look at the creamy, luscious texture of the ice cream. Each spoonful is melt in the mouth good and has no ice crystals either. Making egg-free ice creams is indeed a treat and so so fun. I have added neither CMC nor GMS to this recipe and it just doesn’t need any! Just some basic pantry ingredients and a bit of prepping is all you need. But ensure that you use good quality Vanilla extract or essence. It’s the Vanilla that will give you the flavor and the beautiful aroma 😊

3 Ingredient no Churn Vanilla ice cream How to make vanilla ice cream at home Easy recipe for vanilla ice cream Eggless vanilla ice cream recipe Polkapuffs recipes Shreya tiwari photography

I rarely add chocolate syrup or any toppings to my Vanilla ice cream but these cute little sugar sprinkles looked too adorable to miss during my recent visit to my favourite baking needs store and I picked it…and these do add a touch of colour to the pristine white ice cream 😍 the prettiest pastel shades ever ☺️

Anyways…so I will share this recipe now, its quick but needs a few things to be done before you start with actual preparation. Let’s get on with it…

To begin with, keep the whipping cream (I chilled the whipping cream overnight), the manual whisk or the electric whisk attachments and the large stainless steel bowl in the refrigerator for a minimum of 1 hour to chill.

Next, place some ice cubes on a large tray/ platter (make an ice bed), place the chilled bowl on top of the ice cubes. Pour the chilled whipping cream in to the bowl and using the manual whisk or the electric whisk, whip the cream until it has firm peaks. Took me about 5-7 mins using an electric whisk on setting 3 but keeping the ice cubes beneath the mixing bowl helps a lot in achieving the firm peaks in this heat.

Once, the whipped cream holds the peaks well, add the vanilla extract and the condensed milk. Now, DO NOT whip anymore. Use a silicon or a rubber spatula and gently fold everything together in the bowl. Make sure the bowl is kept on an ice bed all through the process.

Pour the ready mixture into the tin or into the freezer safe container, cover the container/ tin with some cling wrap and set it for 2-3 hours in the freezer.

After 2-3 hours, remove the container from the freezer and pour the mixture into another bowl and give good mix to the half set ice cream using a manual whisk (do not use the electric whisk for this step). Pour the contents back into the tin/ container, cover it with a cling wrap again and let the ice cream set for about 7-8 hours in the freezer.

That’s it, your smooth, creamy and delicious 3 Ingredient, No-Churn, Eggfree Vanilla Ice Cream is ready 😊

To serve, let the tin/ container sit on the kitchen platform for 5 mins before scooping out the ice cream.

3 Ingredient no Churn Vanilla ice cream How to make vanilla ice cream at home Easy recipe for vanilla ice cream Eggless vanilla ice cream recipe Polkapuffs recipes Shreya tiwari photography

No-Churn 3 Ingredient Eggfree Vanilla Ice Cream | Gluten-Free Recipe for Vanilla Ice Cream

Prep Time: 8 hours, 15 minutes

Total Time: 8 hours, 15 minutes

Yield: serves 4-5 (makes about 7-8 small scoops)

The summers call for constant relief and I find some in my homemade No-Churn, 3 Ingredient Egg-free Vanilla Ice-Cream!!

Ingredients

  • 400 ml sweetened condensed milk
  • 1+3/4 cup full fat whipping cream (heavy cream/ double cream)
  • 1+1/2 tsp vanilla extract

Instructions

  1. To begin with, keep the whipping cream (I chilled the whipping cream overnight), the manual whisk or the electric whisk attachments and the large stainless steel bowl in the refrigerator for a minimum of 1 hour to chill.
  2. Next, place some ice cubes on a large tray/ platter (make an ice bed), place the chilled bowl on top of the ice cubes.
  3. Pour the chilled whipping cream in to the bowl and using the manual whisk or the electric whisk, whip the cream until it has firm peaks.
  4. Took me about 5-7 mins using an electric whisk on setting 3 but keeping the ice cubes beneath the mixing bowl helps a lot in achieving the firm peaks in this heat.
  5. Once, the whipped cream holds the peaks well, add the vanilla extract and the condensed milk. Now, DO NOT whip anymore.
  6. Use a silicon or a rubber spatula and gently fold everything together in the bowl.
  7. Make sure the bowl is kept on an ice bed all through the process.
  8. Pour the ready mixture into the tin or into the freezer safe container, cover the container/ tin with some cling wrap and set it for 2-3 hours in the freezer.
  9. After 2-3 hours, remove the container from the freezer and pour the mixture into another bowl and give good mix to the half set ice cream using a manual whisk (do not use the electric whisk for this step). Pour the contents back into the tin/ container, cover it with a cling wrap again and let the ice cream set for about 7-8 hours in the freezer.
  10. That's it, your smooth, creamy and delicious 3 Ingredient, No-Churn, Egg-free Vanilla Ice Cream is ready
  11. To serve, let the tin/ container sit on the kitchen platform for 5 mins before scooping out the ice cream.

Notes

You can add some nuts and chocolate sauce while serving the ice cream. Set the ice cream in Popsicle moulds and make delicious Vanilla Pops.

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I think…after all my love for Popsicles, I can definitely say that Vanilla ice cream is my favourite 😋

Love,

Shreya💝

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No-Churn 3 Ingredient Egg-free Vanilla Ice-Cream

Cumin Cookies | Jeera Biscuits

The baking bug has bitten me for quite sometime now and there days when I am baking around the clock! It’s fun to do so little and I still get to enjoy big treats😍😍…besides, baking all my meals sounds like a doable thing in these summers when standing in front of the stove is next to impossible!

I bake things which my hubby and I both enjoy apart from experimenting new recipes or recipes which I’d bookmarked earlier….dinner last night was a batch of my Baked Spring Rolls which I served with some homemade Schezwan Sauce and glasses after glasses of my Tropical Iced Tea to cool things down 😁 I still have a bottle of the tea sitting chilled in the refrigerator for tonight….planning to pair it with my mixed lentil Adai and Tomato Chutney….mmmm!

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

So while all this kept happening, my hubby reminds me about something I used to bake in the early days of my experiments with baking…almost over 2 years ago…he says why haven’t I revisited my Bakery Style Cumin Cookies a.k.a. Jeera Biscuits! I was stumped 🤔…been over a year I made them for HIS teatime 😜😂😂 obviously, the poor chap must’ve been missing them!

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

And these happened a while back…just for him…he came back home to an amazing aroma wafting out of our home and he’d already known that I’ve baked these Cumin Cookies. He says…come on, give me some straight away😋…didn’t wait for his tea or anything…..and I was super satisfied 😍

These bakery style cookies are so easy to put together, mildly sweet and tad bit salty..and the flavour of the roasted cumin seeds/ jeera seeds are something so earthy and yet addictive! Besides, they lend the crunch to them. The original recipe which I had first used called for eggs but I have worked around to avoid eggs just as I avoid eggs in my Sugar Cookie recipe.

Let’s start…

Take cumin seeds in a pan and roast them until they are slightly brown and fragrant. Set them aside to cool.

Line the baking trays with parchment paper/ butter paper. Lining the tray avoids having burnt bases and edges with the cookies and ensures they colour evenly even at the bottom and the cookies don’t spread too much.

Now, in the mixing bowl, cream together the butter and icing sugar until they are smooth and well incorporated.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

Next, seive in the flour and add salt. Whisk again until the flour is well incorporated into the creamed butter. Add baking powder and the 1 tbsp roasted cumin seeds. Make a smooth dough with your hands, you can add 1-2 tbsp milk if the dough needs some moisture to come together. It’s optional, I always add 2-3 tbsp. Smoothen the dough and set it aside for 10 mins.

Next, dust your work surface (I prefer silicon mats) with some flour and roll the dough to a thickness of about 3mm and cut them in any desired size and shape.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

Place the cut out cookies an inch apart on the lined baking tray. Sprinkle some roasted cumin over each cookie. Place the baking tray with the cookies in the refrigerator for 10 mins to set the cookies before baking.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

In the meanwhile, preheat the oven @180’c for 10-12 minutes.

Once the cookies have set in the refrigerator, bake them @180’c for 12-13 minutes using both upper and the lower heating elements/ rods. They will turn slightly golden on the edges once ready. (Every oven works differently so adjust the baking time and temperature according to that)

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

The base of the cookies…a perfect golden brown 😍

Once baked, keep the tray on a cooling rack and let the cookies crisp up on the tray as they continue to cook for a few minutes on the hot tray. Remove them from the tray and place them on the cooling rack to let the cookies/ biscuits cool completely before storing in airtight boxes, they keep well for upto 3-4 days.

Cumin Cookies | Jeera Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24 cookies of 2" each

Bakery style Cumin Cookies a.k.a. Jeera Biscuits for your tea time!! These cookies are egg-free and very crisp. Just 30 minutes to a batch of these cookies!

Ingredients

  • 1 cup + 1 tbsp all purpose flour (Maida)
  • 1/2 cup / 1 stick unsalted butter (if using salted butter then skip adding any salt in the recipe)
  • 1/4 cup icing sugar (I use icing sugar as it helps the cookies hold better shape, you can use regular powdered sugar)
  • 1/4 tsp salt
  • a pinch of baking powder
  • 2 tbsp jeera (Cumin seeds)
  • 3-4 tbsp milk (if needed to bind the dough)

Instructions

  1. Take cumin seeds in a pan and roast them until they are slightly brown and fragrant. Set them aside to cool.
  2. Line the baking trays with parchment paper/ butter paper.
  3. Lining the tray avoids having burnt bases and edges with the cookies and ensures they color evenly even at the bottom and the cookies don't spread too much.
  4. Now, in the mixing bowl, cream together the butter and icing sugar until they are smooth and well incorporated.
  5. Next, sieve in the flour and add salt.
  6. Whisk again until the flour is well incorporated into the creamed butter.
  7. Add baking powder and the 1 tbsp. roasted cumin seeds.
  8. Make a smooth dough with your hands, you can add 1-2 tbsp. milk if the dough needs some moisture to come together.
  9. It's optional, I always add 2-3 tbsp.
  10. Smoothen the dough and set it aside for 10 minutes.
  11. Next, dust your work surface (I prefer silicon mats) with some flour and roll the dough to a thickness of about 3mm and cut them in any desired size and shape.
  12. Place the cut out cookies an inch apart on the lined baking tray.
  13. Sprinkle some roasted cumin over each cookie.
  14. Place the baking tray with the cookies in the refrigerator for 10 minutes to set the cookies before baking.
  15. In the meanwhile, preheat the oven @180'c for 10-12 minutes.
  16. Once the cookies have set in the refrigerator, bake them @180'c for 12-13 minutes using both upper and the lower heating elements/ rods.
  17. They will turn slightly golden on the edges once ready.
  18. The base of the cookies should be a perfect golden brown.
  19. Once baked, keep the tray on a cooling rack and let the cookies crisp up on the tray as they continue to cook for a few minutes on the hot tray.
  20. Remove them from the tray and place them on the cooling rack to let the cookies/ biscuits cool completely before storing them.

Notes

Every oven works differently so adjust the baking time and temperature according to that. Store these cookies airtight boxes, they keep well for up to 3-4 days.

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They taste best when served fresh with some tea/ coffee or simply as a munchy😀

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

You can add more sugar or salt, as per your choice. But be generous with the cumin! If you liked these, do try Rose and Pistachio Cookies. 

Love,

Shreya💖

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cumin cookies

 

Eggless No Cook No Churn Tutti Frutti Ice Cream

Hey all….yes..I have been a bit out of it lately…blame the summers..! Yes, please do blame the summers…so that you have an excellent excuse to make yourself some creamy….dreamy ice cream 😍

My No Churn, No Cook and egg free Tutti Frutti Ice Cream 🤗🤗 should cool you down I guess….it certainly did cool us down…scoop after scoop were polished off this last weekend and I have been ordered by my man to make some more ice cream ASAP! I will indulge him😘 I always do…..

Tutti Frutti ice cream recipe Eggless no cook no Churn Tutti Frutti ice cream Polkapuffs Shreya tiwari photography

I prefer ice creams rarely…more of a Popsicle girl..(see my Fruity Volcano Popsicle here …you’ll love it!). But when I do make an ice cream…I make a mean one! It’s always on point! 👌🏼😉 I love ice creams that need no churning machines and fancy equipment….and definitely no fancy ingredients! They need to be simple, easy to put together and they must taste better than the ones at your favourite ice cream place..!

This Tutti Frutti ice cream checks all the right boxes and is big on flavour!! 💃🏻It’s slightly citrusy…..that’s my version. You can go with the classic vanilla flavour or even almond extract would go beautifully. There are infinite options…if you like, add some cardamom flavour or even a bit of saffron (Kesar).

Tutti Frutti ice cream recipe Eggless no cook no Churn Tutti Frutti ice cream Polkapuffs Shreya tiwari photography

Coming to how to get that beautiful texture which is so creamy and yet has a firmness…. we come across many recipes which are no-cook, no-egg and no-churn but many of these recipes are complicated or call for some preservatives too. I won’t advocate such recipes…I like the idea of making ice cream only because it can be done without any CMC or GMS powders. These are obviously exceptional ingredients to ensure a good textured ice cream, but the challenge lies in making home made ice cream without any of these.

I have used very basic ingredients which are easily available and since it doesn’t need any machine to churn the mixture, a simple wired whisk or an electric whisk can do the magic!

Lets make some ice cream…

Place the the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.

In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks. It will take about 10-12 minutes manually.

Next add the milk powder and whisk again until it is fully incorporated. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream. Add the lemon zest next. If you are using the colour, add that colour and the tutti frutti bits. Mix everything gently so the the air incorporated into the cream doesn’t escape.

Pour the the mixture into the tin and cover the tin with some aluminium foil. Set it in the freezer for about 2 hours, it will be partially set by then. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes. Pour the mixture back into the tin and cover it again with the foil. Freeze the mixture for 6-7 hours.

To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it😉

Tip: I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the colour or choose any other colour.

Eggless No Cook No Churn Tutti Frutti Ice Cream

Prep Time: 9 hours, 10 minutes

Total Time: 9 hours, 10 minutes

Yield: serves 4 (about 8-9 medium sized scoops)

Simple ingredients, easy recipe and big on flavors! If you like the classic Tutti Frutti Ice cream, you must try this recipe!

Ingredients

  • 400 ml condensed milk (I used Amul Mithai Mate tin)
  • 1+1/2 cup chilled heavy whipping cream (Amul red tetra packet)
  • 1/4 cup dairy whitener (milk powder)
  • 1/2 cup mixed Tutti Frutti bits
  • 4-5 drops orange gel color (or even liquid)
  • 1/4 tsp fresh lemon zest

Instructions

  1. Place the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.
  2. In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks.
  3. It will take about 10-12 minutes manually.
  4. Next add the milk powder and whisk again until it is fully incorporated.
  5. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream.
  6. Add the lemon zest next.
  7. If you are using the color, add that color and the tutti frutti bits.
  8. Mix everything gently so the air incorporated into the cream doesn't escape.
  9. Pour the mixture into the tin and cover the tin with some aluminum foil.
  10. Set it in the freezer for about 2 hours, it will be partially set by then.
  11. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes.
  12. Pour the mixture back into the tin and cover it again with the foil.
  13. Freeze the mixture for 6-7 hours.
  14. To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it.

Notes

I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the color or choose any other color.

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Hope you try it out soon…you’ll be revisiting this recipe often which is adapted from my Mango Tutti Frutti ice cream which I had shared last year. You must also try my Classic Vanilla Ice Cream recipe, it calls for just 3 ingredients!

Love,

Shreya❤️

Tutti Frutti ice cream recipe

 

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Chocolate sponge cake in pressure cooker

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

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

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

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

Ingredients

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

Instructions

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

Notes

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

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

Love,

Shreya💗

Chocolate sponge cake in pressure cooker

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