Category: North Indian Recipes

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi is just the recipe we need in these hot summer days. This kulfi is deliciously creamy, has a nice texture and definitely doesn’t take hours to prepare. Simple ingredients and they come together quickly to make these melt in the mouth Kulfis. 

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi is a very popular frozen Indian dessert. We can enjoy them around the year but summers are particularly when everyone craves them and even makes them at home. An array of flavored Kulfis are served at parties or weddings or gatherings, enjoyed by everyone. Though Kulfi is best described as the counterpart for Ice Cream from the West, but since it not whipped or churned, the texture is a bit hard and stiff. But as it melts a bit, it is the most creamy and luscious dessert ever.

We love Kesar Pista Kulfi the most hence sharing that recipe with everyone here. You can always mix and match many flavors as per your preference. Do try my Mango Kulfi, it has the best flavor and is a total crowd pleaser.

Traditionally, Kulfis are set in small earthen pots, sealed and then frozen for 6-7 hours. The flavor that the earthen pots render is something we Indians love. It is a mild, earthy aroma that makes the Kulfi in earthen pots most endearing. You can always use popsicle moulds or aluminium kulfi moulds. Anything works if the base mixture is right.

Kesar Pista Kulfi Recipe | How to make Kulfi

Common, let’s make Kesar Pista Kulfi Recipe | How to make Kulfi

Heat 500 ml full fat 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 corn flour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the corn flour blends properly with the milk. Add sugar, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.

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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 center of all the moulds.

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

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi
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Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi is a classic Indian frozen dessert made with exotic ingredients like saffron, pistachio and cardamom. It has a creamy, melt in the mouth texture. 

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 kulfis
Author Shreya Ashish Tiwari

Ingredients

  • 500 ml full fat milk or reduced fat
  • 1/4 cup warm milk
  • 2+1/2 tbsp corn flour or corn starch
  • 1+1/4 cup granuated sugar adjust this quantity as per your preference
  • 1/2 cup cream
  • 1/2 tsp cardamom powder
  • 3 tbsp chopped pistachios
  • 7-8 strands saffron kesar

Instructions

  1. 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.

  2. 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.

  3. Add sugar, saffron & nuts. Cook for two minutes more. Keep it aside to cool for a few minutes.

  4. Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream.

  5. Beat again for a few minutes (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.

  6. Once the Kulfi has set for 3-4 hours, put an ice cream stick in the center of all the moulds.

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

Love,
Shreya

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Kesar Pista Kulfi Recipe | How to make Kulfi

Aam Panna | Indian Mango Cooler

Aam Panna | Indian Mango Cooler is synonymous with summers in most Indian homes. Heaps of raw mangoes are washed, wiped dry, boiled and turned into this yummy sweet, salty & spicy concoction. Although, it is very common, but every household has some variation in the recipe which makes this drink so famous and irresistible!

Aam Panna | Indian Mango Cooler

Aam Panna is famous for it’s heat-resistant properties besides being delicious! My Mom says it’s great for digestion and insists we have it daily.

It is served as an appetizer too during summers which tastes best when served chilled! I usually don’t add ice cubes as it dilutes the flavor and the tartness of the drink but stick to using chilled water.

Aam Panna | Indian Mango Cooler

I follow my Mom’s recipe, which goes like this,

Wash the raw mangoes & wipe them dry.

Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.

Let the steam release on its own.

Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.

Add some water in which the mangoes were boiled to the pulp but not too much.

About 1/2 a cup is enough to make the correct consistency.

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Then add sugar, mint leaves, Himalayan pink salt, salt and roasted cumin powder to the pulp.

Purée them all together in a blender or using a hand blender.

Taste the mixture and correct the salt or sugar to your liking.

Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.

Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Aam Panna | Indian Mango Cooler

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 750 ml approximately

The perfect summer cooler made with delicate Indian spices and raw mangoes. A little sweetness and the freshness from mint adds to the final flourish!!

Ingredients

  • 6-7 nos. raw mango/ kairi
  • 1+1/2 cup sugar (adjust it as per preference)
  • 1/4 cup fresh mint leaves
  • 1/2 tsp Himalayan pink salt (kala namak)
  • 2 tbsp. roasted cumin powder
  • a pinch of asafoetida (hing)
  • salt to taste
  • 2-3 cup Water to boil the mangoes

Instructions

  1. Wash the raw mangoes & wipe them dry.
  2. Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.
  3. Let the steam release on its own.
  4. Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.
  5. Add some water in which the mangoes were boiled to the pulp but not too much.
  6. About 1/2 a cup is enough to make the correct consistency.
  7. Then add sugar, mint leaves, hing, Himalayan pink salt, salt and roasted cumin powder to the pulp.
  8. Purée them all together in a blender or using a hand blender.
  9. Taste the mixture and correct the salt or sugar to your liking.
  10. Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.
  11. Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Notes

You can use any variety of non fibrous raw mangoes. You can choose to add more sugar if you like a sweeter version of Aam Panna.

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Aam Panna | Indian Mango Cooler

Absolutely delicious and it’s the best thirst quencher…beats a Cola for me!

Love,
Shreya❤️

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Aam Panna | Indian Mango Cooler

How to make Laccha Paratha

Being a North Indian myself and married to another, making Parathas is second to my nature! Be it for breakfast or a for meal for travelling….and as an accompaniment to most of the mains…a Paratha is quite important 😉😉 We have to have it….with a some ghee obviously! 

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

A few readers had asked me how I had rolled the Laccha Paratha when I’d posted Dhabewale Chole, so this has been long pending from my side!

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Laccha Parathas are very popular these days even at restaurants. They are very flaky, with numerous layers and some ghee between each layer. It’s pretty easy to make them at home once you get the hang of things….I learnt making these from my Mother a few years ago…😀 Today, I am sharing a stepwise pictorial for you. You can pair these with Restaurant Style Shahi Paneer  although, we had it with some chicken Keema (not in pic) 😁

Yield: 7-8 Parathas

Equipment: a rolling board, rolling pin, measuring cups/ spoons, pan, spatula

Ingredients:

2 cup wholewheat flour

water as required to knead

A pinch of salt

2-3 tbsp ghee for the dough

1/4 cup ghee for rolling & cooking the Parathas

Method:

Take the flour, salt and 2-3 tbsp ghee in a large bowl. Mix well with your hands, add water slowly and make soft and pliable dough. Let the dough sit for about 30 mins. This is the same dough that is used for making rotis.

Make a simple Roti but slightly thicker. Apply melted ghee all over it.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Fold it as shown below like a Chinese fan, alternating the sides.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Roll it tightly and gently seal the end.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Dust it with some flour and roll it out with uniform thickness.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Heat the pan, a put the rolled paratha in the pan on medium heat.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Apply ghee on both the sides and cook well until brown and crispy.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

That’s it, apply more ghee or butter if required and serve it piping hot! 😁😁

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

That was easy, wasn’t it!! Trust me, you’ll be hooked once you start making these at home😉

Love,

Shreya💗

Restaurant Style Shahi Paneer | Shahi Paneer Recipe

Restaurant Style Shahi Paneer | Shahi Paneer Recipe is a delicious, rich and creamy gravy with cubed cottage cheese and mild spices. The texture of this gravy is made with cashews, butter and cream! It is a rather indulgent recipe from the Mughlai Cuisine. 

Restaurant Style Shahi Paneer | Shahi Paneer Recipe

Restaurant Style Shahi Paneer | Shahi Paneer Recipe literally means royal cottage cheese curry. As the name suggests, it is indeed royal. The base of the curry is made boiled and puréed ingredients like cashews and exotic spices. The curry has a final flourish of cream and some more dry fruits (I do not add fried nuts on top of the curry but some restaurants do add some).  The gravy is very mellow and has a touch of sweetness, not very pronounced though. The hint of sweetness does come from the cashews along with some sugar that is added while simmering the curry. One can choose the level of sweetness as per your preference. This curry is however never too spicy. It has notes of warmth from the exotic spices used but they won’t hit you hard. Although you can add more red chilies while making the curry a tad bit more spicy if you so like.

Restaurant Style Shahi Paneer | Shahi Paneer Recipe

Restaurant Style Shahi Paneer | Shahi Paneer Recipe can be made in different ways, the basics however, remain the same. I follow my own tastebuds when I make it, we prefer it a bit spicy as opposed to the sweeter versions. Also, I rely on cashews more than the cream for the indulgent texture, again, something we have developed a taste for, you can always swing the other way. This curry pairs well with rice preparations as well as Indian breads, like Kulcha or Lachha Paratha.

Restaurant Style Shahi Paneer | Shahi Paneer Recipe

Let us quickly make ourselves a bowlful of royalty!

In a pan, boil 2-3 cups of water. Once the water comes to a rolling boil, add the ginger, garlic, chopped tomatoes, onions, cashews and the whole chilies. Boil them for 10-12 minutes.

Cool them down once they have boiled. Drain the water. Purée them together until smooth. Strain the purée and set it aside.

Heat oil and butter in a large pan.

Once they are hot, add whole cinnamon stick, black cardamom and bay leaf. Let them crackle around for a minute.

Add the strained purée. Cook it for 7-8 minutes on low heat. Stir it around in between.

Season the curry with salt, turmeric powder, garam masala powder, coriander powder, jeera powder. Mix well and let them cook for about 5 minutes or until the oil and the butter separate from the curry. Add sugar, crushed kasuri methi and cream. Mix well.

Add the paneer cubes. Stir around gently. Cover and cook for another 5 minutes. You can add some water if needed, to correct the consistency of the curry.

Turn off the heat, serve it immediately. You can garnish the Shahi Paneer with some more cream and fresh coriander leaves.

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Restaurant Style Shahi Paneer | Shahi Paneer Recipe

Restaurant Style Shahi Paneer | Shahi Paneer Recipe is a delicious, rich and creamy gravy with cubed cottage cheese and mild spices. The texture of this gravy is made with cashews, butter and cream! It is a rather indulgent recipe from the Mughlai Cuisine.
Course Main Course
Cuisine Indian, Mughlai
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 persons

Ingredients

  • 200 gms paneer/ cottage cheese , cubed use tofu/ mushrooms/ veggies for a vegan version
  • 3 nos. tomato, roughly chopped
  • 1 nos. large onion, roughly chopped
  • 4-5 nos. whole, dry kashmiri red chilli
  • 7-8 nos. cashewnuts, whole
  • 1 inch piece of ginger
  • 8 large cloves of garlic
  • salt to taste
  • 1.5 tsp. coriander powder dhaniya powder
  • 1/2 tsp. cumin powder jeera powder
  • 1/4 tsp. turmeric powder
  • 1 nos. whole black cardamom, bay leaf and cinnamon stick, each
  • 3/4 tsp. Garam masala
  • 4 tsp. cream skip or use almond/ cashew cream for a vegan version
  • 2 tbsp. oil
  • 1 tsp. butter skip for a vegan version
  • 1 tsp. kasuri methi, crushed dried fenugreek leaves
  • 1/4 tsp. sugar, granulated
  • cream and coriander leaves, to garnish skip or use almond/ cashew cream for a vegan version

Instructions

  1. In a pan, boil 2-3 cups of water. Once the water comes to a rolling boil, add the ginger, garlic, chopped tomatoes, onions, cashews and the whole chilies. Boil them for 10-12 minutes.

  2. Cool them down once they have boiled. Drain the water. Purée them together until smooth. Strain the purée and set it aside.

  3. Heat oil and butter in a large pan.

  4. Once they are hot, add whole cinnamon stick, black cardamom and bay leaf. Let them crackle around for a minute.

  5. Add the strained purée. Cook it for 7-8 minutes on low heat. Stir it around in between.

  6. Season the curry with salt, turmeric powder, garam masala powder, coriander powder, jeera powder. Mix well and let them cook for about 5 minutes or until the oil and the butter separate from the curry. Add sugar, crushed kasuri methi and cream. Mix well.

  7. Add the paneer cubes. Stir around gently. Cover and cook for another 5 minutes. You can add some water if needed, to correct the consistency of the curry.

  8. Turn off the heat, serve it immediately. You can garnish the Shahi Paneer with some more cream and fresh coriander leaves.

Love,
Shreya

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Restaurant Style Shahi Paneer | Shahi Paneer Recipe

Kala Chana Masala

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

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

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

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

Yield: serves 2-3

Equipment: pressure cooker, measuring cups/ spoons.

Ingredients:

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

1 nos. large onion chopped

2 nos. chopped tomato

1 nos. cubed potato

2 tbsp ginger-garlic paste

2-3 nos. slit green chilli

1/2 tsp jeera Dana (cumin seeds)

1 pinch hing (asafoetida)

1 tbsp each of coriander pwd & cumin pwd

1/2 tsp turmeric pwd

1 tsp red chilly pwd

1 tsp Garam masala pwd

salt to taste

2-3 tbsp oil (I use mustard oil)

chopped coriander as needed

water as needed

lemon juice as per taste

Method:

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

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

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This is really quick and super yum!

Love,

Shreya💖

Paneer Tawa Masala

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

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

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

Yield: serves 2

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

Ingredients:

To marinate the paneer:

250 gms cubed paneer

2 tbsp kasuri methi (dried fenugreek leaves)

1 tsp red chilly pwd

1/2 tsp turmeric pwd

1 tsp chaat masala

salt to taste

2 tbsp oil

To make the Tawa masala:

1 tbsp oil

1 tsp butter

1/2 tsp jeera (cumin seeds)

1/2 tsp saunf (fennel seeds)

1 cup chopped onion

2 tsp chopped green chillies

2 tsp garlic paste

1 1/2 cup tomato purée

1 tsp coriander pwd

1/2 roasted cumin pwd

pinch of sugar

1/2 tsp garam masala 

salt to taste

2-3 tbsp fresh cream

chopped coriander leaves to garnish

Method:

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

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

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

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

Love,

Shreya💞

Adapted from Tarla Dalal

Veg Chilli Milli

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

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

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

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

Let’s get started…

Yield: serves 2-3

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

Ingredients:

1 cup shredded cabbage

1/2 cup sliced carrots

1/2 cup great peas

1/2 cup sliced capsicum

3/4 cup finely chopped onions

3 tsp ginger-garlic paste

1 cup chopped tomatoes

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

2-3 sliced green chillies

salt to taste

1/4 tsp turmeric pwd

1 tsp coriander pwd

1 tsp degi mirch

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

1/2 tsp jeera seeds

a pinch of hing (asafoetida)

1/2 tsp garam masala pwd

2-3 tbsp Amul cream

1 tsp kasuri methi

1 tsp lemon juice

coriander leaves to garnish

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Method:

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

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

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

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

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

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

Veg chilli Milli recipe Polkapuffs recipe Indian recipes Restaurant style dish

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

Love,

Shreya💞

Adapted from VROI

Rasgulla

Rasgulla happens to be one of my personal favourites when I am thinking of Indian desserts👌 They are so light…spongy & not at all heavy on the palate.

But, making them can be tricky…right from using the right kind of milk to mashing it to perfection! Then making sure that they cook through well!! 😉

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These were never on my mind…not exactly something I was planning to make, but then…milk splits early one morning & it just pops into mind to give these a go! Looked up some recipes online..and found a really easy recipe & some tips for a first timer like myself😉…but I have adjusted the quantity of sugar as per our liking.

Let’s get going..

️Yield: 7-8 Rasgullas

Equipment: a large plate, a pressure cooker, a ladle, extra bowls, measuring cups/ spoons.

Ingredients:

1 litre milk (I used Amul Toned milk)

1/2 tsp citric acid pwd

2 cup sugar

3-4 cup water

a few strands of saffron to garnish

pistachio to garnish

Method:

Please note that the milk had already split in my case. But to split the milk specially to make these…heat the milk in a large pan, once it comes to a boil, add the citric acid pwd and stir once. The milk will split. Just strain the milk solids in a muslin cloth and wash the solids within the cloth under running water to get rid of any traces of citric acid.

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

Keep the milk solids in the muslin cloth under some weight for 30 mins to remove all the whey. Then transfer the cottage cheese/ paneer on a plate. Mash the paneer with the your hands until it’s soft and a little greasy in texture. Next, divide the mashed paneer in equal parts…about 7-8 and make smooth, crack free balls. Set them aside.

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

Now, add water and sugar in the pressure cooker. Turn the flame on and let the sugar melt. Once the sugar has melted completely & the syrup starts boiling, add the balls one by one. Close the lid and place the weight too. Let it simmer for 10 mins on high flame. Then after the first whistle, lower the flame and let it simmer for another 5-8 mins. Turn off the flame after that. Let the pressure release on its own. Then take out the cooked rasgulla and the syrup and place them in a bowl to cool down completely. You can squeeze them and see how spongy they have turned out to be! They are ready…garnish & serve them chilled!!

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

They taste really nice..and keep well for 2-3 days in the refrigerator. You can make these with full-fat milk too.

Love,

Shreya💗

Adapted from Nisha Madhulika.

Til aur Moongfali ki Chikki

The Kite Flying Season is here! The Harvest Festival or Makar Sankranti as known in most parts of India…or Lodhi in Punjab! It brings us such joy to celebrate this festival…😊 And it marks the beginning of Spring in India! 

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Eating Sesame (til), Peanuts (Moongfali) & Jaggery (Gur) is a tradition on this day…and making Chikki (brittle) or Laddoos (fudges) with these ingredients are very common is every household. My Mom would make these too and we enjoyed them for weeks as she’d make them in large batches😁

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A lot of people make these Chikkis with sugar too…and my Mom shared her recipe with me a few years ago…as I wanted to make another variety of these…along with the usual jaggery ones. The ones made with sugar are more crispy! Let’s get started…

Yield: 4 large quarters or 8-10 smaller pieces

Equipment: a non stick pan, a plate/ tray, a spatula, measuring cups/ spoons.

Ingredients:

1 cup sugar

1/2 cup roasted sesame seeds (white/ black)

1/2 cup roasted & husked peanuts (unsalted)

1/2 tsp cardamom pwd (optional)

1 tsp ghee + extra to grease the tray

Method:

Grease the tray and keep it ready. Heat ghee in the pan and the sugar. Let the sugar melt on low flame until it dissolves completely. Then add the cardamom pwd, sesame seeds & peanuts.

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Keep the flame low and mix everything very well. Turn of the flame immediately. Now pour this mixture on the greased tray quickly and spread it out a bit. Take a knife and make lines on the mixture if you want to have evenly shaped pieces later. 

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Wait for the mixture to cool down..it will take about 15-20 mins. Then break it into pieces and store in an airtight container. It remains fresh for upto 2 weeks.

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Happy Sankranti Everyone!

Love,

Shreya💕

Dhaba Style Dal Makhani

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

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

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

Let’s get started..

Yield: serves 2-3

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

Ingredients:

1/2 cup Rajma (kidney beans)

1/2 cup black whole urad dal

2 cups water

salt to taste

4 tbsp butter

1/4 tsp hing (asafoetida)

1/2 tbsp ghee

1 cup chopped onions

5-6 tbsp ginger-garlic paste

1-2 nos. black cardamom

1 tsp chopped green chillies

1 cup chopped tomatoes

1/2 tsp turmeric pwd

1 tsp degi mirch

1/4 tsp sugar

1 tsp coriander pwd

1/2 tsp roasted cumin pwd

1/2 tsp fennel pwd (saunf pwd)

1/2 tsp Garam masala

1/4 cup fresh cream

chopped coriander & fresh cream to garnish

Method:

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

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

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

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

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Comfort food at it’s best….😉

Love,

Shreya💖

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

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