Category: North Indian Recipes

Rassedaar Aloo Tamatar | Indian Potato & Tomato Curry

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

 Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

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

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

Let’s see how….

Yield: serves 2

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

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

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

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

Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

That’s ‘comfort’ in a bowl.

Love,

Shreya❤️

Kadhi Pakodi

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

Kadhi Pakodi recipe by PolkaPuffs

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

Kadhi Pakodi recipe by PolkaPuffs

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

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

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

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

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

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

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

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

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

Jamun Panna | Indian Java Plum Cooler

“Is my tongue blue yet!???” 😂😂LOL! I don’t know how many times I must’ve asked my Mom this question as a kid while chomping on some ‘jamun’ or Indian Java Plums! She’d smile indulgently and say..”Quite blue!!…eat any more and it will stay blue forever!” 

Summers…school vacations…idle afternoons…what’s a kid to do?! “Chew on your Mom’s brains”….would be my Mom’s sarcastic remark😘 Hehe!

I absolutely love jamuns…their tangy, sweet and mildly sour flavour is something I wait for every summer…and these gorgeous, plump beauties make an appearance for a really short duration almost at the end of a typical Indian summer.

Indian Java Plum CoolerJamun ma panna recipe Polkapuffs recipes

I particularly enjoyed the overripe ones…dressed with some salt and roasted cumin powder & shaken in a vessel until most of the plums would bruise and become really juicy! Wow…I am salivating as I type🤓.. They’d taste out of the world…earthy and fresh.

This Jamun Panna is very similar to that taste and takes me back to those long summer afternoons…and my Mom’s smile as I I’d ask her for the zillion th time…”Ma, is my tongue blue yet!!?”

Let’s see how…

Wash the jamun well. Add water in the saucepan along with the jamun and sugar. Keep them to boil over medium heat until all the jamun turn very soft and mushy. The flesh should be falling apart from the seed within the fruit.

Jamun Panna Indian Java Plum Cooler Polkapuffs recipes Summer coolers Easy home made drinks

Next, cool this concoction completely at room temperature. Place it in the refrigerator once cooled for at least 1-2 hours to let it macerate well.

Once it’s cooled in refrigerator, mash the fruit and the syrup through a sieve over a large mixing bowl.

Jamun Panna Indian Java Plum Cooler Polkapuffs recipes Summer coolers Easy home made drinks

Add the cumin pwd, salt & lemon juice to this sieved juice. Mix well. Add ice cubes and serve.

Indian Java Plum CoolerJamun ka panna recipe Polkapuffs recipes

This is one of the most refreshing drinks I’ve had all summer!

Jamun Panna | Indian Java Plum Cooler

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Yield: makes 4-5 servings

Refreshing cooler made with Indian Java Plums or commonly known as Jamun Ka Panna.

Ingredients

  • 250 gms Jamun/ Indian Java Plum (I used the larger, plump variety)
  • 5-6 tbsp sugar (or to taste)
  • 2 +1/2 cup water
  • 1 tsp roasted cumin powder
  • 1 tsp lemon juice
  • 1/2 tsp salt (or to taste)

Instructions

  1. Wash the jamun well.
  2. Add water in the saucepan along with the jamun and sugar.
  3. Keep them to boil over medium heat until all the jamun turn very soft and mushy.
  4. The flesh should be falling apart from the seed within the fruit.
  5. Next, cool this concoction completely at room temperature.
  6. Place it in the refrigerator once cooled for at least 1-2 hours to let it macerate well.
  7. Once it's cooled in refrigerator, mash the fruit and the syrup through a sieve over a large mixing bowl.
  8. Add the cumin powder, salt & lemon juice to this sieved juice.
  9. Mix well. Add ice cubes and serve.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2016/06/18/jamun-panna-indian-java-plum-cooler/

Love,

Shreya ❤️

Indian Java Plum Cooler | Jamun ka Panna
Adapted from Instructables.

Rajasthani Panchmel Dal | Mixed Lentil Curry | Dal for Baati

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

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

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

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

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

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

Let’s see how…

Yield: serves 2

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

Ingredients:

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

2 cup water

salt to taste

1/4 tsp turmeric pwd

For 1st tempering:

2 tbsp ghee

a pinch of hing (asafoetida)

1/4 tsp cumin seeds

2-3 nos. cloves/ laung

2 nos. whole dry chillies

1 tsp ginger garlic paste

1/2 tsp each coriander & cumin pwd

1/2 tsp red chilly pwd

1/4 tsp Garam masala pwd

1 cup chopped tomatoes

For 2nd tempering:

1 tsp ghee

1/4 tsp red chilly pwd

1 tsp sliced garlic

To garnish:

chopped coriander leaves

Method:

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

 

image  image

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

image

 

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

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

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

 

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This definitely makes me drool!! 😋

Love,

Shreya💕

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

Kurkuri Arbi

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

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

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

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

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

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

Yield: serves 2-3 persons

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

Ingredients:

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

2 cup water

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

For the spice blend:

salt to taste

4 tbsp coriander pwd

2 tsp roasted cumin pwd

1/2 tsp turmeric pwd

1 1/2 tsp red chilli pwd

1/2 tsp sugar

a pinch of asafoetida (hing)

3/4 tsp amchoor pwd (dry mango pwd)

Method:

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

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

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

Love,

Shreya💓

Khoya Peda

I have always loved Peda. They are soft, slightly fudge and absolutely melt in the mouth! 😋 

Ever since I was a kid, I would wait for a trip to Mahalaxmi Temple in Mumbai to lay my hands on some of the small, yellow Pedas that we would offer as ‘Prashad‘ to the Goddess. Those were the yummiest Pedas I have ever eaten!

khoya Peda Polkapuffs recipes Peda Diwali sweets

Khoya Peda or Mawa Peda is really easy to make and one of the most common homemade sweets during festivals like Diwali or Dushhera.

In the past I have shared the recipe for Khoya Burfi. Today I am sharing the recipe for this easy Peda…

Yield: 7-8 Pedas

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

Ingredients:

200 gms unsweetened khoya

1 cup powdered sugar

1/2 tsp elaichi pwd

a few chironjee or pistachio flakes to garnish

some ghee to grease your palms

Method:

Grate the khoya in a bowl. Add the powdered sugar to the grated khoya. Mix the two well. Then heat a pan, add the khoya-sugar mixture to the pan. Cook it on low flame and stir continuously. The khoya and the sugar will first melt and then slowly start to thicken in about 15-20 mins.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Add the cardamom pwd and mix again. Turn off the flame. Let the mixture cool down completely. (I let the mixture in the refrigerator for about 45 mins as the climate is very hot and humid and making the Pedas would be difficult.)

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Once the mixture has cooled down and solidified a bit, pinch lemon sized balls of the dough and roll them between greased palms and make smooth Pedas. You can even decorate them with some chironjee or pistachio flakes. That’s it! These keep well in the refrigerator for 2-3 days easily.

Khoya Peda Polkapuffs recipes Peda Diwali sweets

Enjoy these Pedas…you won’t be able stop at one.

Love,

Shreya ❤️

Adapted from here.

Mushroom Butter Masala

Mushroom Butter Masala is one of the yummiest preparations of mushrooms for me! Smooth and lusciously creamy gravy with soft mushrooms goes so well with Parathas or Naan ☺️

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Restaurant style mains are everyone’s favourite and making them at home is really easy. This took me approximately 30 mins and it’s one of the best Mushroom Butter Masala I’ve had in a long time! You can also have a look at my other restaurant style recipes like Reshmi Paneer, Paneer Lababdar, Shahi Paneer, Paneer Tava Masala, Dal Makhani….. Do try these, they are awesome!

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Let’s get started..

Yield: serves 2

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

Ingredients:

250 gms cleaned and sliced button mushrooms

2 nos. tomato

7-8 nos. cashewnuts

2 tbsp butter

1 each of whole spices like bay leaf, green cardamom, cloves, small piece of mace, cinnamon stick 1″

1/2 cup chopped onions

1/2 tsp jeera dana

1 tsp coriander pwd

1/4 tsp turmeric pwd

3/4 tsp degi mirchi

salt to taste

1/4 tsp sugar

2 tbsp fresh cream

1 tsp kasuri methi

1/2 tsp Garam masala 

Method:

Boil the tomatoes and cashews together in 2 cups of water for 10 mins. Cool them and grind to a fine paste without using any water.

Next, heat butter in a pan, add the whole spices & jeera dana. Sauté for a min, then add the chopped onions. Cook the onions until they turn pink. Then add the sliced mushrooms. Season with salt & sugar. Cook the mushrooms for about 10 mins (at first they will leave water and then slowly the water will be evaporated).

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Once the water evaporates and the mushroom is cooked well, add the tomato-cashew paste. Mix well and cook for 4-5 mins. Then add Garam masala, kasuri methi and the dry spices. Mix well and cook for another 3-4 mins. Add 1/2 cup of water if needed to correct the consistency of the gravy.

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Cook for 5 mins, then add the cream and mix well. Turn off the flame and serve piping hot with any Indian bread of your choice.

Mushroom butter masala Polkapuffs recipe How to make restaurant style mushroom butter masala

Hope you will try this soon!

Love,

Shreya💓

Adapted from Veg Recipes

Tandoori Aloo Ka Paratha

North Indians love their Aloo ka Paratha! I am no different either…I can actually have it everyday…in all three meals😛😛 yes! I love it that much…😘 

Tandoori food also happens to be a hot favorite between my hubby and I. Smoky, crisp & full of robust flavours! I try to incorporate these flavours in a lot of dishes I make at home…including my Aloo ke Parathe😊 In Delhi and other parts of North India too, tandoori style Parathas are famous as street food and taste best when slathered with loads of butter….sluuurppp!

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Although, I don’t have a gas tandoor like most homes have (it occupies too much of space and I really don’t need it😉😉)….I manage to get that smokiness just right with my Naans and Parathas 👌🏼👌🏼 One simple …no fuss, easy and quick trick and I am sorted! Also, I must say my Mom’s recipe for the aloo (potato) stuffing is just out of the world…lipsmackingly good!

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

Equipment: rolling board, rolling pin, measuring cups/ spoons, a large bowl, a small bowl.

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

Mix all the dry ingredients with ghee in a large bowl. Slowly add water and make a very soft and pliable dough. Add some more ghee if needed to smoothen the dough. Cover the tough and set it aside for atleast 30 mins.

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

In a small bowl, mix all the above ingredients well. That’s the stuffing ready.

Let’s proceed with making the Parathas, make small balls of the dough and stuff them like we do as usual for any stuffed paratha. Roll them out evenly.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Next, cook them on a non-stick pan on both sides, grease with some ghee or butter.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Once, it’s cooked properly on both sides, put the Paratha on open flame directly. Flip it with the help of tongs on the flames until they turn crisp and brown on both sides. That’s it, apply more butter or ghee and serve it piping hot! 😋

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Wow….this is just irresistible!! Some green chutney or a bit of pickle..and I am sorted!

Do try these soon.

Love,

Shreya💓

Navratri Recipes 1

Happy Navratri everyone! May Maa Durga bless each of you and your loved ones. Many of us are fasting for the next 9 days and I bring to you a collection of easy and delicious recipes to enjoy! 

Till ki Chikki recipe Peanut brittle recipe Chikki Easy homemade Chikki recipe Moongfali Chikki Peanut Chikki recipe Polkapuffs Sankranti recipe Makar sankranti Harvest festival

Chikki – With the goodness of sesame, peanuts & jaggery. Best source of instant energy and keeps you full for a longer time. 😊 

Phalhari Kadhai Paneer Glutenfree recipe Navratri vrat recipes Navratri fasting menu Paneer recipes Easy paneer recipe Indian recipes Festive cooking Cottage cheese cooked in Indian style Tomato and cottage cheese Kadhai paneer No onion no garlic recipe

Phalhari Kadhai Paneer – contains no onion, no garlic and gets ready in a jiffy to go with some Sama ke Chawal or Kuttu Pooris!

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Ashtami Bhog ki Thali – Mata ka Prashad for Kanya Pooja. Puffed Pooris, delicious Sookhe Kale chane aur Sooji Ka Halwa.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Rasgulla – soft, spongy & absolutely perfect!

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Anjeer ki Burfi – very easy to put together and full of nutrients that are much needed during fasting.

Rajgira Halwa Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge Indian recipes Festive cooking

Rajgira ka Halwa – almost like our Sooji Halwa but the taste is very different! This too is a quick recipe.

https://polkapuffs.wordpress.com/2015/10/09/rajgira-halwa-amaranth-fudge-glutenfree-fudge-navratri-vrat-recipe-fasting-menu-for-navratri-festival/

Rajgira ki Nankhatai – make your tea times fun!

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Sabudane ka Wada – it’s tastes just fantastic and happens to be my absolute favourite accompanied by Phalhari Vrat Ki Chutney.

Sabudana Khichadi Sabudane ki Khichadi Tempered sago pearls Indian style sago pearls Easy, no-fail sabudane ki Khichadi Navratri fasting recipes Vrat Ka khana Indian recipe

Sabudane ki Khichadi – a must for every fast!

Kaju Katli recipe Cashew thins Recipe for Indian sweets Kaju Katli for diwali diwali sweets

Kaju Katli – everyone’s favorite sweet, just takes 20-25 mins to put together.

To get the recipes, please  click on the blue hyperlink under every picture.

Do try out these yummy and easy recipes, you will enjoy them☺️

Love,

Shreya💗

Kesar Pista Kulfi | Indian Ice Cream

An Indian dessert that makes everyone go weak in the knees….yes Kulfi! Super creamy, deliciously sweet and chilled. Such a treat during summers!! 👌🏼 Flavour it with whatever takes your fancy! 

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Look how it melts…all that thick cream…sluurrrrpppp!! But then that’s what’s the best part about Kulfi. The rich creaminess that we get after reducing milk and cooking it with saffron (kesar) & pistachios (pista)…is just out if the world! 😋

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

I wanted to make Kulfi a few summers ago and found an absolutely easy peasy recipe sitting right under my nose…quite literally!😁

Polkapuffs

Yes…I have kept this little empty package since then and this recipe never fails me! Perfect Kulfi every time!💃🏻I have altered the flavour a bit to suit our preference.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Common, let’s make Kulfi!

Yield: 3-4 kulfis

Equipment: a heavy bottomed pan, measuring cups/ spoons, kulfi/ Popsicle moulds, ice cream sticks.

Ingredients:

500 ml milk (I use Amul toned milk – 2%fat)

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar

1/2 cup cream (I used Amul fresh cream)

1/2 tsp cardamom pwd

chopped pistachio & almonds as per preference (I add 2 tbsp of each)

few strands of saffron (kesar)

Method:

Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight. Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould.

Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Love,

Shreya💗

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