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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla is a delicious snack from the state of Gujarat. It tastes slightly sweet and tangy at the same time. Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla has a spongy and soft texture which is very appetizing.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Gujarati Khaman Dhokla is an instant recipe and is made by steaming gram flour or as known as ‘besan’. The Khaman or Dhokla is made with a spiced batter made with gram flour which contains ginger, green chilies and some more ingredients that add the tang and flavor to every bite 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

People love them as snacks to serve with tea, coffee, etc. Gujarat is famous for various snacks made of gram flour, Khandvi is another example of one such exotic and delicious snack! These snacks are really easy to make but proportions do matter which is why I thought of sharing this recipe of Khaman Dhokla today. 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

This Dhokla is usually served with a dip/ chutney of sesame oil and chili powder. However, we live it with a spicy green chutney/ dip and lots of green chilies. I even add a ton of sesame seeds to the tempering tadka!! I find that crunch very appealing and even my hubby enjoys the crunch with the spongy texture of the Khaman.

There are many recipes that are made in the microwave, termed as instant Dhokla which is made in the microwave. I believe in making things the authentic way and prefer the traditional steaming method. Personally, it just takes about an extra 15 minutes in the steaming method and I will happily devote them to make something delicious!

Now we start the step by step recipe.

For the Batter.

Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Add ginger and green chili paste and lemon juice.

Add water a little at a time and make thick, smooth yet flowing batter.

Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.

Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.

Boil 2 cups of water in the steamer or pressure cooker.

Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

To Steam. 

Pour the batter into the prepared plate/ tin.

Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.

Place the lid loosely to cover the steamer/ pressure cooker.

Steam the Dhokla for 20 minutes on medium flame.

To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

For the Tempering.

Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Serve with your favorite dip.
Imli ki Chutney 
Sookhi Lal Chutney
Hari Chutney

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8-9 pieces

Gujarati Khaman Dhokla is a popular snack which is made using besan, spices and curry leaves. It has a tangy, sweet and spicy flavor which is loved by everyone.

Ingredients

    Dhokla
  • 1 cup besan/ gram flour
  • 1/4 tsp turmeric powder
  • 2 + 1/2 cup water approx.
  • salt to taste
  • 3/4 tsp eno fruit salt
  • 1/2 tsp lemon juice
  • a pinch of hing
  • 1 tsp ginger-green chili paste
  • Tempering
  • 2 tbsp. oil
  • 1/2 tsp mustard seeds
  • 1 tsp sesame seeds
  • a pinch of hing
  • 5-6 sliced green chilies
  • 1/4 tsp sugar
  • a handful of curry leaves

Instructions

    For the Batter
  1. Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.
  2. Add ginger and green chili paste and lemon juice.
  3. Add water a little at a time and make thick, smooth yet flowing batter.
  4. Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.
  5. Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.
  6. Boil 2 cups of water in the steamer or pressure cooker.
  7. Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.
  8. To Steam.
  9. Pour the batter into the prepared plate/ tin.
  10. Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.
  11. Place the lid loosely to cover the steamer/ pressure cooker.
  12. Steam the Dhokla for 20 minutes on medium flame.
  13. To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.
  14. Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.
  15. For the Tempering.
  16. Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Notes

Best consumed fresh. Do not rest the batter after adding the ENO. Steam it immediately.

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Love,
Shreya 🙂

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

 

 

 

Restaurant Style Paneer Tikka | Stove Top Method

Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in yogurt and spices and then chargrilled in a tandoor.

Restaurant Style Paneer Tikka | Stove Top Method is my go to starter when I’m hosting guests or just planning to indulge in a special meal 🙂 Amazingly bold flavors of the spices paired with the tang of the yogurt makes for the perfect Indian snack.

Restaurant Style Paneer Tikka | Stove Top Method

Look how succulent they have turned out! 😛 Perfectly charred on the edges with meltingly soft paneer with bites of crunchy veggies can make anyone drool! The tikkas are seasoned with Chaat masala, some lemon juice and served with some onion rings. Most tandoori snacks in India are served with a Chutney, made of yogurt, mint and some fresh coriander 🙂 This is the most delicious dip ever to enjoy with Indian snacks!!

Restaurant Style Paneer Tikka | Stove Top Method says it all! Most households don’t have a tandoor/ traditional clay oven in their kitchens due space restrictions. And many probably don’t have an electric oven too, so this recipe is specially for them. It’s easy to achieve that perfect charred edge and smoky flavor even on the stove top. Try this easy recipe with my homemade malai paneer.  🙂

Restaurant Style Paneer Tikka | Stove Top Method

Let’s start.
For the Marinate
Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
Cut the paneer into equal sized cubes.
Cut the veggies into cubes.
Add the paneer and the veggies to ready marinate. Mix gently.
Restaurant Style Paneer Tikka | Stove Top Method
Cover with cling wrap and refrigerate for 2-3 hours.
Assemble the tikkas
Arrange the marinated cubes of veggies and paneer on skewer sticks.
Restaurant Style Paneer Tikka | Stove Top Method
Cooking on stove top
Heat a pan on medium flame. Brush some oil on the pan.
Restaurant Style Paneer Tikka | Stove Top Method
Place the skewers on the hot pan, reduce the flame to sim.
Drizzle some more oil over the skewers.
Cook on each side for a few seconds.
The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
Restaurant Style Paneer Tikka | Stove Top Method
Once done, serve them hot with dip of your choice.

Restaurant Style Paneer Tikka | Stove Top Method

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours, 15 minutes

Yield: 4-5 skewers

Restaurant Style Paneer Tikka is a popular Indian dish made from cubes of paneer marinated in spices and the chargrilled in a tandoor.

Ingredients

  • 200 gms paneer, cubed
  • 1/2 cup tomato, deseeded and cubed
  • 1/2 onion, peeled in cubed
  • 3/4 cup thick yogurt
  • 2 tbsp. mustard oil
  • salt to taste
  • 1/2 tsp red chili powder
  • 2 tbsp. besan
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala powder
  • 1/4 tsp Chaat masala
  • a ping of hing (asafoetida)
  • 1/4 tsp Kashmiri red chili powder
  • 1 1/2 tsp ginger-garlic paste
  • lemon juice as needed

Instructions

    For the Marinate
  1. Whisk together thick yogurt, mustard oil, salt to taste, red chili powder, besan, turmeric powder, garam masala powder , Chaat masala, hing, Kashmiri red chili powder and ginger-garlic paste in a large bowl.
  2. Cut the paneer into equal sized cubes.
  3. Cut the veggies into cubes.
  4. Add the paneer and the veggies to ready marinate. Mix gently.
  5. Cover with cling wrap and refrigerate for 2-3 hours.
  6. Assemble the tikkas
  7. Arrange the marinated cubes of veggies and paneer on skewer sticks.
  8. Cooking on stove top
  9. Heat a pan on medium flame. Brush some oil on the pan.
  10. Place the skewers on the hot pan, reduce the flame to sim.
  11. Drizzle some more oil over the skewers.
  12. Cook on each side for a few seconds.
  13. The cook the skewers on open flame on all sides until the veggies and the paneer get a bit charred.
  14. Once done, serve them hot with dip of your choice.

Notes

The paneer and veggies can be left marinating for up to 7-8 hours as well. I have not added capsicum as my hubby doesn't like it, you can add it too. You can use the same recipe for making non-veg tikkas too. Adjust the cook time accordingly.

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Love,
Shreya 🙂

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Restaurant Style Paneer Tikka | Stove Top Method

3 Ingredient No-Churn Strawberry Ice-Cream

3 Ingredient No-Churn Strawberry Ice-Cream is perfect for the summers. The fresh flavors of the strawberries work so well with the cream. It’s delicious and almost everyone’s favorite flavor! 

3 Ingredient No-Churn Strawberry Ice-Cream is so easy to make that it hardly takes any time from to start to finish. It’s incredibly convenient to make it too as it doesn’t call for an ice cream maker or any manual churning!

3 Ingredient No-Churn Strawberry Ice-Cream

Strawberry Ice Cream is such a basic flavor but never fails to attract folks! I’m still very fond of it despite finding an array of exotic flavors in ice cream parlors. There is something incredibly comforting about the fruity, berry flavor with the smoothness of the cream! I’d rather have a scoop of Strawberry Ice Cream over any fusion flavor or sugar laden, candy bursting ice creams! Besides, I hate having to look at 40 flavors to choose one flavor! I always end up choosing the same flavors.. hahaha! My hubby rolls his eyes while he’s off trying the new flavors and so many times he ends up with some really unflattering ones!

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I love how smooth this ice cream turns out every time 🙂 This is so delicious and absolutely free of any ice crystal formation. It’s egg-free and hence so much lighter on the palate. If you like egg-free ice creams do try 3 Ingredient No Churn Vanilla Ice Cream, Tutti Frutti Ice Cream, 2 Ingredient Banana Ice Cream  and many more.

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

To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.

3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream3 Ingredient No-Churn Strawberry Ice-Cream

Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

3 Ingredient No-Churn Strawberry Ice-Cream

Prep Time: 8 hours, 15 minutes

Total Time: 8 hours, 15 minutes

Yield: 8-10 small scoops

Strawberry Ice Cream that comes together in minutes with minimum ingredients and efforts!

Ingredients

  • 400 ml condensed milk
  • 1+3/4 cup heavy whipping cream
  • 250 gms fresh strawberry (Frozen berries will have to be thawed)

Instructions

  1. To begin with, keep the whipping cream (I chilled the whipping cream overnight) and the blender jar in the refrigerator for a minimum of 1 hour.
  2. Pour the chilled whipping cream in to the blender jar along with strawberries and condensed milk.
  3. Blend them altogether for 5 minutes until everything is well incorporated and very smooth.
  4. Pour the ready mixture into freezer friendly container, cover it with some cling wrap and freeze it for 7-8 hours.
  5. To serve, let the tin/ container sit on the kitchen platform for 5 minutes before scooping out the ice cream.

Notes

I used Amul Whipping cream (red package).

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3 Ingredient No-Churn Strawberry Ice-Cream

Love,
Shreya 🙂

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3 Ingredient No-Churn Strawberry Ice-Cream

Thandaai Spiced White Chocolate Truffles

Thandaai Spiced White Chocolate Truffles are very delicious and absolutely melt in the mouth good! Flavored with mild spices, they are apt for Holi.

If you’re planning a get together for Holi this year, then Thandaai Spiced White Chocolate Truffles will make for the best dessert! Perfect blend of Indian flavors and chocolates! Besides, anything chocolate is a always a bright idea 😉

Thandaai Spiced White Chocolate Truffles

Thandaai Spiced White Chocolate Truffles are very easy to make as well. Although, they sound a little involved but it’s very quick and straight forward as well. They need everything that one may have sitting in their pantries.

Thandaai Spiced White Chocolate Truffles

I’ve used Thandaai Spice as it’s a very traditional spice used in Holi to make a milk based drink called Thandaai. This drink is called as Thandaai and served chilled. Along with this drink, we usually serve Dahi Wadas and some other snacks. I personally love the flavor of Thandaai in any form! I had made a Thandaai Mousse a few years ago, it had turned out delicious and absolutely indulgent. If you like the idea of that, how does Thandaai flavored Bhapa Doi sound??! 🙂

Thandaai Spiced White Chocolate Truffles

I think anything made with a tad bit of this flavorful spice mix can elevate the experience of that dish. As I said, it does sound a bit involved and lengthy at the start, but follow along and you’ll nail it!

We will first make the spice mix and then incorporate it into the Truffles 🙂
Thandaai Spice Mix
For this recipe, we will make dry powdered spice mix. So ensure that all the ingredients and equipment used are bone dry. If there is any moisture, the spice mix will get spoilt.
Take sugar, almonds powder, slivered pistachio, aniseed (saunf), black peppercorns (kali mirch), saffron (kesar) muskmelon seeds (magaj), green cardamom (choti elaichi), poppy seeds (khas khas) in a blender jar. Blend them to a fine powder. Set them aside. This powder stays fresh in a glass bottle, under refrigeration for 2-3 months.
White Chocolate Ganache
Chop white chocolate roughly.
Heat water in a deep saucepan and let it come a gentle boil.
Take the chopped chocolate, cream, butter and a pinch of salt in a heat resistant bowl.
Place the bowl over the sauce pan with the boiling water. (double boiler method).
Stir gently until the chocolate melts. Add 1 tsp of the Thandaai spice mix at this stage.
Mix gently. Turn off the heat. Let the mixture cool down completely.
Place the white chocolate ganache in the refrigerator to firm up enough so that it can be rolled into balls or up to 2-3 hours.
Truffles
In a bowl, mix together the remaining 1+1/2 tsp of the Thandaai spice mix and the icing sugar.
Once the ganache has set, using a tablespoon or a melon baller, take a portion of the ganache and roll them into equal sized truffles.
Roll all the truffles in the icing sugar mix and set them aside.
Serve immediately or let them set in the refrigerator for an hour before serving if they seem to have softened while rolling.
They keep well in the refrigerator for up to a week.

Thandaai Spiced White Chocolate Truffles

Prep Time: 4 hours, 10 minutes

Cook Time: 15 minutes

Total Time: 4 hours, 25 minutes

Yield: 10-12 medium truffles

A delicious fusion of Indian spices and white chocolate results in these Thandaai Spice White Chocolate Truffles, just in time for Holi!

Ingredients

    Thandaai Spice Mix
  • 1 cup sugar
  • 1/4 cup almond powder
  • 2 tbsp. pistachio slivers
  • 1 tsp aniseed ( saunf)
  • 1/2 tsp black peppercorns (kali mirch)
  • 9-10 strands of saffron (kesar)
  • 1 tsp muskmelon seeds (magaj)
  • 3-4 nos. green cardamom (choti elaichi)
  • 1 tsp poppy seeds (safed khas khas)
  • White Chocolate Ganache
  • 113 gms/ 4oz white chocolate compound
  • 35.5 gms/ 2.5 tbsp. unsalted butter
  • a pinch of salt
  • 1.5 tbsp. heavy whipping cream
  • 1 tsp Thandaai Spice Mix
  • To Coat the Truffles
  • 1.5 tsp Thandaai Spice Mix
  • 2-3 tsp icing sugar
  • dried rose to garnish (optional)

Instructions

    Thandaai spice Mix
  1. For this recipe, we will make dry powdered spice mix. So ensure that all the ingredients and equipment used are bone dry. If there is any moisture, the spice mix will get spoilt.
  2. Take sugar, almonds powder, slivered pistachio, aniseed (saunf), black peppercorns (kali mirch), saffron (kesar) muskmelon seeds (magaj), green cardamom (choti elaichi), poppy seeds (khas khas) in a blender jar. Blend them to a fine powder. Set them aside. This powder stays fresh in a glass bottle, under refrigeration for 2-3 months.
  3. White Chocolate Ganache
  4. Chop white chocolate roughly.
  5. Heat water in a deep saucepan and let it come a gentle boil.
  6. Take the chopped chocolate, cream, butter and a pinch of salt in a heat resistant bowl.
  7. Place the bowl over the sauce pan with the boiling water. (double boiler method).
  8. Stir gently until the chocolate melts. Add 1 tsp of the Thandaai spice mix at this stage.
  9. Mix gently. Turn off the heat. Let the mixture cool down completely.
  10. Place the white chocolate ganache in the refrigerator to firm up enough so that it can be rolled into balls or up to 2-3 hours.
  11. Truffles
  12. In a bowl, mix together the remaining 1+1/2 tsp of the Thandaai spice mix and the icing sugar.
  13. Once the ganache has set, using a tablespoon or a melon baller, take a portion of the ganache and roll them into equal sized truffles.
  14. Roll all the truffles in the icing sugar mix and set them aside.
  15. Serve immediately or let them set in the refrigerator for an hour before serving if they seem to have softened while rolling.
  16. They keep well in the refrigerator for up to a week.

Notes

You can add store bought Thandaai spice mix if that's easily available. Do not use liquid Thandaai pre mix for this recipe.

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Thandaai Spiced White Chocolate Truffles

Love,
Shreya 🙂

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Thandaai Spiced White Chocolate Truffles

Strawberry Popsicles – Gluten free, Vegan, Paleo

I love popsicles and I cannot lie. LoL!!! It’s not a secret I guess. Each summer, I share a few recipes. These Strawberry Popsicles are pretty straightforward too. This recipe is gluten free and vegan. It is also Paleo. Hence, folks who are on a diet can enjoy these too. 

Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Popsicles – Gluten free, Vegan, Paleo is a new experiment which rocked! Last year I had shared the recipe for my Volcano Pops, for which I got amazing feedback too! And have you guys seen my Mango and Kiwi Popsicles, pretty and so flavorsome! There are so many kinds of fruit based popsicles I’m yet to try and share here, the possibilities are endless.:)

Strawberry Popsicles - Gluten free, Vegan, Paleo

I prefer using everyday, easily available ingredients for making pops. These Strawberry Popsicles – Gluten free, Vegan, Paleo are very easy to put together. Ideal for kids too as these do not contains added colors or preservatives. Since they are full health, it’s safe to say that you can have them for breakfast when it gets way too hot! No one’s judging!
Strawberry Popsicles - Gluten free, Vegan, Paleo

So coming to what goes into it, well anything goes actually. I love strawberries and they are in abundance around me so I’ve used those. Use any fruit juice or pulp, it will work. To my surprise, strawberries are really sweet this year, hardly any tang or tartness. As always I’ve been snacking on them by the pound! So, when I wanted to male these pops, I didn’t need much sugar. In fact, I’ve used natural sweeteners in a very small quantity to balance the little tang from the lemon juice. For the final element of freshness in every lick, I added something from my kitchen garden!!

The overall flavor blew us away! So little to do and you’ll be all set for these icy cool treats for the next few days. Sounds good??!
Wash and pat dry the strawberries.
We will start with hulling the berries.
Add them in a blender, pour honey or agave.
Top these with a splash of fresh lemon juice.
Add a few sprigs of fresh mint.
Give everything a whizz until smooth.
Pour this into moulds of your choice and freeze until solid or for 8 hours.
Enjoy!

Strawberry Popsicles – Gluten free, Vegan, Paleo

Prep Time: 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 3-4 medium sized Pops

Easy to make delicious Strawberry Popsicles are Gluten free, vegan and Paleo with natural sweeteners.

Ingredients

  • 2 cups fresh strawberries
  • 3 tbsp. honey or agave
  • 1 tsp lemon juice
  • a few sprigs of fresh mint

Instructions

  1. Wash and pat dry the strawberries.
  2. We will start with hulling the berries.
  3. Add them in a blender, pour honey or agave.
  4. Top these with a splash of fresh lemon juice.
  5. Add a few sprigs of fresh mint.
  6. Give everything a whizz until smooth.
  7. Pour this into moulds of your choice and freeze until solid or for 8 hours.
  8. Enjoy!

Notes

Adding honey or agave is optional. If the berries are too tart, add more sweetener as per taste. Mint is optional too but it does give a really fresh flavor.

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Make the most the berries in season and enjoy some Pops!!

Love,
Shreya

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Strawberry Popsicles - Gluten free, Vegan, Paleo

How to make Chutney for Chaat and Sev Puri

How to make Chutney for Chaat and Sev Puri

Learn How to make Chutney for Chaat and Sev Puri at home with everyday ingredients and enjoy a variety of lip-smacking street food at home! These chutneys are mouthwatering and are a must for making any chaat 🙂

How to make Chutney for Chaat and Sev Puri

I’m a big fan of all kinds of delicious chaats. Just the thought of having Chaat makes my mouth water! Being from Mumbai, I’m constantly having street food and the spicier the better. Sev Puri, Bhelpuri, Ragda Pattice, etc. are my favorites. I guess everyone loves having these and won’t say no to a bite or two..hehe!!

Part of the reason why these Chaats taste so good are the Chutneys. Yes, tangy, spicy and sweet are the basic flavors that are a must for any Chaat. Beside these, Chaat masala is another important condiment that is generously sprinkled on the dishes right before serving them. I’ll definitely share the recipe for that too in the future 🙂

How to make Chutney for Chaat and Sev Puri

Basically, Tamarind chutney, Green chutney and Red Garlic chutney are the 3 types of chutneys used for making Chaat. Apart from these chutneys and the masala, a bit of chopped coriander along with a squirt of lemon juice completes a yummy Chaat. I’m sharing these quick and easy recipes today 🙂

We will begin now,

Tamarind Chutney –
Clean and soak the tamarind in some water for 2 hours. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
Heat a non stick pan. Add the tamarind pulp to the pan. Cook the pulp for 5 minutes, stirring all the while. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder. Also, add a pinch of hing (asafoetida).
Keep stirring while the pulp comes to a boil and thickens as the sugar melts. Add salt to taste at this point and mix well. Cook for another 5-8 minutes. Turn off the flame. Cool the chutney completely before storing in clean glass or porcelain bottle. This chutney can stored in refrigerator for up to a month.

Green Chutney –
Clean and wash coriander and mint leaves. Drain all the water well. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia. Add a tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.

Red Garlic Chutney –
Deseed and destem the dried red chilies. Soak them in warm water for a minimum of 30 minutes. Drain the chilies and add them in blender jar. Also add garlic pods, lemon juice, salt and ginger to the blender jar. Add 5-6 tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

How to make Chutney for Chaat and Sev Puri

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Learn How to make Chutney for Chaat and Sev Puri at home with easy ingredients and enjoy a variety of lip-smacking street food at home!

Ingredients

    For Tamarind Chutney -
  • 1 cup tamarind
  • 1/4 tsp salt
  • 1 tsp roasted cumin powder
  • 3/4 tsp red chili powder
  • 8-9 tbsp. sugar (adjust as per your preference)
  • Green Chutney -
  • 2 cups fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • salt to taste
  • 2 tbsp. Dalia (roasted split chick peas)
  • 1' piece of ginger
  • 5-6 cloves of garlic
  • 2-3 nos. green chilly
  • Red Garlic Chutney -
  • 12-15 nos. dried red chili
  • 10 cloves of garlic
  • juice of half a lemon
  • 1/2' piece of ginger
  • salt to taste

Instructions

    Tamarind Chutney -
  1. Clean and soak the tamarind in some water for 2 hours.
  2. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
  3. Heat a non stick pan. Add the tamarind pulp to the pan.
  4. Cook the pulp for 5 minutes, stirring all the while.
  5. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder.
  6. Also, add a pinch of hing (asafoetida).
  7. Keep stirring while the pulp comes to a boil and thickens as the sugar melts.
  8. Add salt to taste at this point and mix well. Cook for another 5-8 minutes.
  9. Turn off the flame.
  10. Cool the chutney completely before storing in clean glass or porcelain bottle.
  11. This chutney can stored in refrigerator for up to a month.
  12. Green Chutney -
  13. Clean and wash coriander and mint leaves. Drain all the water well.
  14. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia.
  15. Add a tbsp. or so of water and blend until smooth.
  16. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.
  17. Red Garlic Chutney -
  18. Deseed and destem the dried red chilies.
  19. Soak them in warm water for a minimum of 30 minutes.
  20. Drain the chilies and add them in blender jar.
  21. Also add garlic pods, lemon juice, salt and ginger to the blender jar. 
  22. Add 5-6 tbsp. or so of water and blend until smooth.
  23. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

Notes

Store these chutneys in clean and dry glass bottles or porcelain jars. Adjust the spiciness and the sweetness as per your preference. Do not keep a metal spoon in the jar with chutney as that will discolor the chutneys.

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How to make Chutney for Chaat and Sev Puri

Love,

Shreya 🙂

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Baked Cheesy Corn and Peas Samosas

Baked Cheesy Corn and Peas Samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Baked Cheesy Corn and Peas Samosas

These samosas are very easy to put together and use all the basic pantry essentials. You can play around with the ingredients in terms of flavors, the possibilities are endless. Also, great for those make ahead snacking options! Prep a batch and freeze these for up to 2 weeks.

Baked Cheesy Corn and Peas Samosas

I had some samosa patti (pastry) sitting in my freezer for a few days. Making something fried was out of the question due to too many calories. Baking always comes to my rescue 🙂 The last time when I shared my recipe for baked spring rolls, many people had mailed me saying they loved the results! So, these baked samosas are going to be your new favorite 😛

You can always substitute the peas and corn with boiled eggs, mixed veggies, some shredded chicken or minced meat! The options are endless and each one is super exciting! 😉

Baked Cheesy Corn and Peas Samosas

This is what they looked like right before they went into the oven 🙂 I brushed these with some oil and they crisped up so well. Folding these samosas correctly is very important. The samosa patti does dry out a bit while working on these so keep them covered under a kitchen towel. Dried pattis (pastries) tend to crack and folding them is very difficult hence keeping them covered is a good idea.

Baked Cheesy Corn and Peas Samosas

Let’s make some..

Preheat oven @180′ C.

Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package.

Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.

Make the edible glue by mixing the APF and water. Make sure it’s lump free. The consistency of the glue is like that of a pancake batter.

Take a patti, and fold one side over the remaining longer half to make a triangle.

Baked Cheesy Corn and Peas Samosas

Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.

Baked Cheesy Corn and Peas Samosas

Now add approximately 2 tbsp. of the filling into the triangular pocket.

Baked Cheesy Corn and Peas Samosas

Use some more glue and secure the open edges.

Baked Cheesy Corn and Peas Samosas

Repeat the same steps for all the samosas. Lay them on a baking tray and brush them with some oil.

Bake them @180′ C for 15-16 minutes. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Baked Cheesy Corn and Peas Samosas

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 6 samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Ingredients

  • 6 no. samosa patti
  • For the filling:
  • 1/4 cup steamed corn
  • 1/4 cup steamed peas
  • salt to taste
  • freshly crushed black pepper to taste
  • 1/4 tsp paprika
  • 1 tbsp. grated cheddar cheese
  • 1 tbsp. grated mozzarella cheese
  • 1 tbsp. grated processed cheese
  • 1/8 tsp chaat masala
  • For the edible glue:
  • 1 tbsp. All Purpose Flour (maida)
  • 1-2 tbsp. water

Instructions

  1. Preheat oven @180' C.
  2. Filling:
  3. Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package. (I left them on the counter for 30 minutes and they were ready to use).
  4. Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.
  5. Edible glue:
  6. Make the edible glue by mixing the APF and water. Make sure it's lump free.
  7. The consistency of the glue is like that of a pancake batter.
  8. Assemble:
  9. Take a patti and fold one side over the remaining longer half to make a triangle.
  10. Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.
  11. Now add approximately 2 tbsp. of the filling into the triangular pocket.
  12. Use some more glue and secure the open edges.
  13. Repeat the same steps for all the samosas.
  14. Lay them on a baking tray and brush them with some oil.
  15. Bake them @180' C for 15-16 minutes.
  16. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Notes

Use a good quality samosa patti. Do not let the patti dry in the air, cover them with a kitchen towel. Make sure the edges are sealed well with the edible glue. The texture of the edible glue must be sticky. If making these to be stored in the freezer, them fill, fold and seal them well. Store them in dry and clean Ziploc bags in the freezer. They can be used up to 2 weeks.

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Baked Cheesy Corn and Peas Samosas

These look scrumptious?! Right!? Then do try these soon and let us know how you enjoyed these 🙂

Love,

Shreya 🙂

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Baked Cheesy Corn and Peas Samosas

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

You guys know I love potatoes….I do! I may not share too many recipes with potatoes in them, but the Lord above knows my love for these spuds….and my love for them is shared by my hubby!! Talk about marriages being made in heaven…..for us, it’s more like a spud-farm 🤣🤣🤣😂

Breakfast to dinner, I can live on them. Start your day with some scrumptious Aloo ke Parathe (potato stuffed Indian flatbreads). These are are absolutely awesome and very mildly spiced to start your day with these parathe and you will full almost up to lunch time…I serve them with some home made yogurt, some mango pickle and a lot of butter on top of these….the butter melts all over these piping hot beauties 😍…Mmmmm!

IMG_7670

Not looking for something so heavy early in the morning….then you can try my super-yum….brilliant beyond brilliant Baked Potato Wedges 😉 We, the spud-lovers are particularly partial to it and can never share it…hence we make ourselves two whole trays of them, beauties……one for him and one for yours truly 😜

Next, if your looking something Indian…curry style for a proper supper, just go with the Aloo Dum, pair it with some Pooris (fried flatbreads) or Laccha Paratha or even some rice, a quick home style salad (sliced red onions + chopped tomatoes + chopped cucumber + salt + a bit of lime juice) on the side and just step into the food coma …..it’s that good 😍  For something a bit less spicy…look out for my Rassedaar Aloo (potatoes and tomatoes simmered in a thin gravy with little spices),  just a few easy ingredients and it’s ready in under 30 minutes?

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

You must also try my Aloo Ki Kachori if you love a good North Indian fare 😉 It’s easy to put together and works well for brunches!

Anyways…..that’s a whole lotta potatoes recipes for you guys…not to mention that I’ve not even included a few  here…they are all there in the blog archives ➡️➡️ …go, look them up!

So…about these crisp, gorgeous looking smashed potatoes…well, I have been meaning to share this recipe for a while…I have many other variations for these, but the one which I’ve here today, is like the best way to have potatoes 😍😍 they are just everything one looks for in a side dish … a bit of spice from the chilli flakes (or, you could use smoked paprika), that comforting warmth from the garlic, a bit smokiness as I’ve used smoked sea salt (you could always use regular salt or even plain sea salt)…..spicy becaaaaaause…I’ve added my favourite spice mix in the whole wide world….yeah! Peri Peri spice powder and that last bit off oozing good in the form of Mexican blend cheese  😋 Yes please!!!

Let’s see how can we get you to make these babies….

Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!

Pre-heat the oven @200’c.

Once cooked, drain the water and let the potatoes cool down a bit. Then, grease the baking tray with about a tbsp of oil. Roll the boiled potatoes in the oil on the tray. Spread out the potatoes and use a fork to smash them a bit.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Bake these at 200’c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.

Garnish with some chopped coriander and sprinkle some more cheese if you like 😉 Serve these piping hot with some drinks or just as it is!

IMG_7668

They will melt in your mouth😋😋😋😋 so tempting…and so easy to put together!

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Cheesy! Garlicky! Spicy!! If you like potatoes and a bit of spice in your spuds, then you have to make these Gluten-free Smashed Potatoes today!

Ingredients

  • 300 gms baby potatoes
  • sea salt to taste
  • 1 tsp peri peri spice mix (store bought)
  • 1/2 tsp chilli flakes
  • 1 tsp garlic powder (use fresh minced garlic if you don't have garlic powder)
  • 3 tbsp oil
  • 1/4 cup Mexican cheese mix (store bought, easily available in any supermarket or hyper stores)
  • some fresh green coriander to garnish

Instructions

  1. Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes.
  2. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!
  3. Once cooked, drain the water and let the potatoes cool down a bit.
  4. Pre-heat the oven @200'c.
  5. Then, grease the baking tray with about a tbsp of oil.
  6. Roll the boiled potatoes in the oil on the tray.
  7. Spread out the potatoes and use a fork to smash them a bit.
  8. Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.
  9. Bake these at 200'c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.
  10. Garnish with some chopped coriander and sprinkle some more cheese if you like.
  11. Serve these piping hot with some drinks or just as it is!

Notes

Serve these piping hot - simple reason, it will not taste very good once it cools down. Play around with spices of your choice and come up with whole new recipes of your own.

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Garlic Cheese Smash Potatoes | gluten free meals in 30 mins

Love,

Shreya💕

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

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