Category: party menu

Schezwan Noodles | Indo Chinese Street Food

Schezwan Noodles?? Makes you drool, right?!! We Indians love our ‘desi’ Indo-Chinese….we may pretend to apprecite the gourmet, Asian-style spreads at the most sought after restaurants…but you’ll find us literally stuffing our faces with these street style noodles…or fried rice and some cornflour laden, soy sauce soaked manchurian gravies more often than not😍😍😍😂 and I am no different, I am in love with our ‘desi’ Chinese which is absolutely no where close to the authentic cuisine but what the heck?! It’s just too yummy to part with….and it’s one of my favourite things in the whole wide world 🤗 There! I said it!

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So, having said that…what would you expect from me if I have a few packets of Hakka noodles sitting in my pantry and one hungry husband on a weekend ….with no plans to step out because the man ain’t in the mood to drive 😩 I make some street vendor style Schezwan Noodles…spicy….loaded with veggies…full of flavours and absolutely lip-smacking good😍😍😍 besides, it gets done in about 30 minutes…what’s not to love👌🏼

Vegetarian lo mein recipe Chow-mien recipe How to make street style Schezwan noodles Polkapuffs recipes Shreya Tiwari photography Vegan noodle recipe Schezwan noodle recipe

Actually, it’s better than your favourite take-out as this is healthier because of the veggies and I’ve added very little oil. Spicese, yes…added a whole lot of spices while making it as we prefer it to be hot! 😁 So, if you’ve been a person who starts sneezing and coughing at the first bite of anything spicy…tone this recipe down a couple of notches and you’ll survive 😉 I have used my homemade Schezwan sauce here and I did serve this with some quick Schezwan paneer….basically, everything was Schezwan 😑🤔 how’d that happen?!

Vegetarian lo mein recipe Chow-mien recipe How to make street style Schezwan noodles Polkapuffs recipes Shreya Tiwari photography Vegan noodle recipe Schezwan noodle recipe

Enough said! Start cooking…pronto!

Schezwan Noodles | Indo Chinese Street Food

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Spicy, delicious and easy to make vegetarian take-out in just 30 minutes!!

Ingredients

  • 2 packets of Hakka Noodles (boiled as per the instructions on the package)
  • 1+1/2 cups julienned carrots
  • 1 cup julienned cabbage
  • 1 cup julienned capsicum
  • 1 cup finely sliced red onion
  • 1/2 cup finely chopped spring onion whites
  • 1/2 cup finely chopped spring onion greens
  • salt to taste
  • 1/4 cup Schezwan sauce
  • 3 tbsp oil
  • 1 tsp noodle Masala (Indian grocery stores carry it, else skip it and add black pepper powder)
  • 3 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 2 tbsp soy sauce
  • 1 tbsp red chilli sauce
  • 1 tsp vinegar
  • 3 nos. whole red chillies
  • 1 tbsp tomato ketchup (optional)

Instructions

  1. In the wok, heat oil until nice and hot.
  2. Then add the ginger, garlic, whole red chilies and spring onion whites.
  3. Sauté these on high flame until the garlic turns golden.
  4. Then add all the veggies along with salt and noodle Masala (black pepper).
  5. Keep mixing well and sautéing on high flame for the next 2-3 minutes.
  6. Next, add the sauces - Schezwan, soy, chilly.
  7. Add vinegar and ketchup too.
  8. Sauté for another 2 minutes.
  9. Now tip in the boiled noodles (ensure that the noodles are al-dentè).
  10. Use tongs to mix the veggies with the noodles and be gentle.
  11. You don't want to break any of those gorgeous noodles.
  12. Once everything is looking good, add the spring onion greens and give them a last mix.
  13. That's it, serve them piping hot!

Notes

You can add any veggies if your choice. Add proteins of your choice...like shredded chicken or some sautéed prawns if you like seafood.

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Doesn’t that make you drool?! 😃 …you should make some👆🏼 I usually pair this with some sautéed veggies and obviously, a glass of chilled Coke!! Heheh!!

Love,

Shreya💖

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Vegetable Lo-Mein spicy and Vegan Meals under 30 mins Asian noodle recipe Polkapuffs

Eggless No Cook No Churn Tutti Frutti Ice Cream

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

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

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

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

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

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

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

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

Lets make some ice cream…

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

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

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

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

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

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

Eggless No Cook No Churn Tutti Frutti Ice Cream

Prep Time: 9 hours, 10 minutes

Total Time: 9 hours, 10 minutes

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

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

Ingredients

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

Instructions

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

Notes

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

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

Love,

Shreya❤️

Tutti Frutti ice cream recipe

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Bombay Aloo Masala Sandwiches are a staple street food in Amchi Mumbai….or maybe a vegetable toast sandwich or a plain Chutney (salsa) sandwich…the options are endless and oh so yummy! 😍

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I personally love the vegetable cheese grill sandwich! It’s like the best of both worlds…you get veggies and if you are a cheese lover like me…it’s just so good with that cheese within and on the outside😍😍😍😍….a side of some potato crisps/ chips/ wafers…and some ketchup😋

Similarly, there is another hot favourite among most Mumbaikars….the spicy, aromatic and very delicious Bombay Aloo Masala Sandwich…make it as a toast sandwich or a grilled one…it’s amazing! Aaaaannnddd…..it’s my hubby’s favorite 😘

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

This is a regular breakfast or evening snack at our place…and my Mom’s recipe for the filling/ Aloo Masala is super duper yum!

I usually use brown bread to make them…you can use regular white sandwich bread or any multigrain bread if your choice. I had once even used a Homemade Herbed Focacia bread for this sandwich and it was so good! Do try my recipe for Green Chutney, it goes so well with sandwiches.

Anyways…let’s get you started on the recipe..

To make the filling:

Heat oil in a non-stick pan. Once the oil is hot, add cumin seeds, hing and chopped green chillie. Sauté for a minute.

Next, add the chopped onions. Sweat them for a few minutes. Then add the capsicum. Sauté again. Tip in the tomatoes followed by the salt, turmeric, red chillie powder, ginger-garlic paste. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.

Next, add the mashed potatoes along with the Pav bhaji Masala. Also add the amchur powder and mix well. Turn off the flea me. Add chopped coriander leaves and give them all a final mix. That’s your filling done! Keep well in the refrigerator for 3-4 days.

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

To make the sandwich:

Take 2 slices of bread. Slather both the slices with butter. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling. Heat the griller/ toaster…spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides. Serve hot with some chips/ crisps and ketchup!

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: can be used for upto 6-7 sandwiches with generous amount of the potato filling.

Bombay Aloo Masala Sandwich is spicy, tangy and very delicious. Perfect for breakfast, brunch, lunch box or even a quick meal.

Ingredients

  • 5 nos. large potatoes (boiled and mashed)
  • 3 tbsp oil
  • 1 tsp finely chopped green chilli
  • a pinch of hing (asafoetida)
  • 1/4 tsp cumin seeds (jeera)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green bell pepper (capsicum)
  • 2 nos. finely chopped tomatoes
  • salt to taste
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp Pav bhaji Masala
  • 1/4 tsp amchur powder (raw mango powder)
  • 1-2 tsp water (if needed to correct the consistency)
  • 2 tsp chopped fresh coriander leaves
  • butter as needed to grill/ toast the sandwiches
  • bread slices as needed

Instructions

    Filling
  1. Heat oil in a non-stick pan.
  2. Once the oil is hot, add cumin seeds, hing and chopped green chilies. Sauté for a minute.
  3. Next, add the chopped onions.
  4. Sweat them for a few minutes.
  5. Then add the capsicum. Sauté again.
  6. Tip in the tomatoes followed by the salt, turmeric, red chili powder, ginger-garlic paste.
  7. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.
  8. Next, add the mashed potatoes along with the Pav bhaji Masala.
  9. Also add the amchur powder and mix well. Turn off the flea me.
  10. Add chopped coriander leaves and give them all a final mix.
  11. That's your filling done! Keep well in the refrigerator for 3-4 days.
  12. Sandwiches
  13. Take 2 slices of bread.
  14. Slather both the slices with butter.
  15. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling.
  16. Heat the griller/ toaster...spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides.
  17. Serve hot with some chips/ crisps and ketchup!

Notes

Use veggies of your choice if you like to make variations. Add cheese if you'd like some. Use this filling in frankies/ rolls, etc.

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You can add some veggies to this filling recipe or even minus a few things if you wish. Do try it…it’s lip smacking 😍

Love,

Shreya💖

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Bombay Aloo Masala Sandwich.

 

Schezwan Sauce | How to make Schezwan Sauce

Today, I’ll share a really easy and delicious recipe for Schezwan Sauce | How to make Schezwan Sauce. It’s a spicy, mildly sweet yet pungent chili garlic sauce which is very popular in the fusion Indo Chinese cuisine. It barely calls for any ingredients from our pantries and gets done in a jiffy. 

Schezwan Sauce | How to make Schezwan Sauce

Schezwan Sauce | How to make Schezwan Sauce is a red chili and garlic based spicy yet sweet sauce which can be used as a dip or for cooking various dishes. It has a spicy yet addictive flavor which it makes it so famous. It is also popularly known as Schezwan Chutney in India. Since it needs such few ingredients to put it together, making it at home is very easy and hassle-free.

Schezwan Sauce | How to make Schezwan Sauce

Schezwan Sauce | How to make Schezwan Sauce can be served as a dip/ condiment alongside many snacks or starters like Potato wedges, baked spring rolls, Beetroot patties/ cutlets, Vegan cauliflower wings, etc. It even goes perfectly well with famous Indian snacks like Pakoda (fritters), Parathas (Indian Flat breads) or Samosa.

You can even use this sauce as a spread for sandwiches, wraps, rolls, etc. It is very versatile. I usually have a batch of Schezwan Sauce | How to make Schezwan Sauce with me at all times as it becomes easy to put together meals including Schezwan Paneer or Schezwan Lo-Mein (Noodles).

Schezwan Sauce | How to make Schezwan Sauce is a vegan and gluten free sauce. Yes, I do not add any cornstarch to my recipe even though it is a gluten free flour. Many recipes for the same sauce call for corn starch but I’ve personally never felt the need to add any.

Now, coming to preserving this sauce. As I’ve just mentioned above that I always have a batch of this sauce ready at hand. It is so, because this sauce stays fresh in the refrigerator for a good 3-4 weeks at one go. The main trick behind that is a bit of extra oil while cooking this sauce.

Schezwan Sauce | How to make Schezwan Sauce

Let us make some Schezwan Sauce.

Soak the dry red chilies in some water for 30 minutes. Drain the water after 30 minutes. Grind the soaked chilies coarsely and set that aside.

Schezwan Sauce | How to make Schezwan Sauce

Finely chop the onions, garlic and ginger. Set it aside.

Heat oil in a large wok (use a deep and large wok as the sauce will splatter once it starts boiling).

Add the onions. Cook them for about 5 minutes or until translucent.

Schezwan Sauce | How to make Schezwan Sauce

Then add the ground red chilies, chopped ginger and garlic. Mix well and cook on medium flame until the oil floats on the top. That should take about 7-8 minutes.

Schezwan Sauce | How to make Schezwan Sauce

Then season with salt, vinegar, soy sauce and ketchup. Continue to cook for another 6-7 minutes on low flame. Stir a few times in between.

Turn off the flame. Allow it to cool completely before storing in glass bottles. Refrigerate immediately and it will last almost 3-4 weeks.

Schezwan Sauce | How to make Schezwan Sauce

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Schezwan Sauce | How to make Schezwan Sauce

This Vegan & Gluten Free sauce is a spicy, mildly sweet yet pungent chili garlic sauce which is very popular in the fusion Indo Chinese cuisine. It works well as a dip as well can be used to cook one pot meals. 

Course Condiment, Dip, Side Dish
Cuisine Indian, Indo Chinese
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 200 ml
Author Shreya Ashish Tiwari

Ingredients

  • 20 nos. whole, dry red chilies (I used kashmiri)
  • 1/4 cup chopped garlic
  • 1/4 cup chopped ginger
  • 10 tbsp oil
  • 5 tbsp vinegar (I used Apple Cider vinegar, you can use any variety but avoid balsamic or a darker vinegar)
  • 4 tbsp soy sauce (I used light soy)
  • 2 tbsp ketchup (add more if you like it sweeter)
  • 1/2 cup finely chopped onion
  • 1/2 tsp salt (adjust to taste, do not add too much as we have used soy sauce too)

Instructions

  1. Soak the dry red chilies in some water for 30 minutes. Drain the water after 30 minutes. Grind the soaked chilies coarsely and set that aside.


  2. Finely chop the onions, garlic and ginger. Set it aside. 

  3. Heat oil in a large wok (use a deep and large wok as the sauce will splatter once it starts oiling).
  4. Add the onions. Cook them for about 5 minutes or until translucent.
  5. Then add the ground red chilies, chopped ginger and garlic. Mix well and cook on medium flame until the oil floats on the top. That should take about 7-8 minutes.
  6. Then season with salt, vinegar, soy sauce and ketchup. Continue to cook for another 6-7 minutes on low flame. Stir a few times in between.
  7. Turn off the flame. Allow it to cool completely before storing in glass bottles. Refrigerate immediately and it will last almost 3-4 weeks.

Recipe Notes

Use regular sugar if you do not prefer ketchup. 

I have used Kashmiri chilies, you can use any dried red chili as per your preference. 

Do not use a wet spoon to remove the sauce from the jar. 

If you think the quantity of oil is too much, reduce it a bit but then the sauce will remain fresh in the refrigerator for just about 7-8 days. 

Love,
Shreya

Schezwan Sauce | How to make Schezwan Sauce

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Vegan Peri Peri Potato Wedges | Baked Potato Wedges are one of most loved potato dishes ever. They are super crisp on the outside and so soft on the inside. I will share my go-to recipe that comes together in minutes! 

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

These Vegan Peri Peri Potato Wedges | Baked Potato Wedges come together in with just 5 main ingredients apart from the potatoes themselves. That is how easy it is to make the most delicious potato wedges! And trust me, they disappear even before you properly set them on the table. I agree though, they are best eaten piping hot because that is when they are crisp and melt in the mouth yum!

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

I have made Vegan Peri Peri Potato Wedges | Baked Potato Wedges completely vegan. They are light and not at all oily or greasy. Although the fried wedges taste so good and crispy too, but I personally like the baked version for they are light, easy to do and so much less greasier.

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

The biggest plus about making your potato wedges is that you can customize the flavor to your liking. I make a variety of wedges but these Vegan Peri Peri Potato Wedges | Baked Potato Wedges are my favorite. My hubby and me, we are total potato lovers and keep innovating ways to make them more delicious!!

You too can experiment with your favorite flavors and bake these or simply fry* them, as you like. I will share the recipe for both versions.

Let us begin.

Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges.

Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges.

Once they have dipped for over 30 minutes, drain the water .

Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt.

Once the water comes to a rolling boil, add the drained wedges.

Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break.

Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel.

In the meanwhile, preheat the oven @220’c for 10 minutes.

In a large baking sheet/ tray, spread the par-boiled wedges.

Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss.

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Now, bake them for 35-40 minutes @220’c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly.

After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes.

Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!

Vegan Peri Peri Potato Wedges | Baked Potato Wedges
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Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Crispy, super delicous and easy to make, these are hands down The Best Vegan Peri Peri Potato Wedges | Baked Potato Wedges you will ever try. 

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

  • 04 nos. large potatoes
  • 4-5 cups water for boiling
  • salt to taste plus extra 1/4 tsp. added while boiling
  • black pepper powder to taste
  • 3 tbsp olive oil or refined oil/ vegan butter
  • 1 tsp peri peri spice mix
  • sea salt as topping optional
  • chopped parsley as garnish optional

Instructions

  1. Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges. 

  2. Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges. 

  3.  Once they have dipped for over 30 minutes, drain the water .

  4. Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt. 

  5. Once the water comes to a rolling boil, add the drained wedges.



  6. Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break. 

  7. Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel. 


  8. In the meanwhile, preheat the oven @220'c for 10 minutes. 

  9. In a large baking sheet/ tray, spread the par-boiled wedges. 

  10. Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss. 

  11. Now, bake them for 35-40 minutes @220'c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly. 


  12.  After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes. 

  13. Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!

  14. Optional topping and garnish as mentioned in the ingredient list above. 

Recipe Notes

Baking time may vary as every oven is a tad bit different so please adjust factor that too. 

Do not over boil the wedges, they will fall apart.  

*To make a fried version - after par- boiling, first deep fry the wedges until golden and crisp. Then season with the spices and salt. Serve piping hot. 

Love,
Shreya

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Vegan Peri Peri Potato Wedges | Baked Potato Wedges

 

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji is a fast food or street food dish. It is basically a thick vegetable curry served with a soft dinner roll (pav). Pav Bhaji has originated from Mumbai but has now gained a lot of popularity all over India! However, there are many versions of the Pav Bhaji but the most authentic and the most delicious is the one from my Mumbai! 

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

So, some might ask, what exactly is a Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji ?! Well, it is the most wonderful pairing of humble veggies with some everyday spices, all mashed together to make a thick gravy kind of a concoction. This is the bhaji. The pav is nothing but a basic dinner roll. The Bombay style dinner rolls are called pav. They are not sweet like the dinner rolls in the West but they do have a really good flavor. The bhaji is incomplete without the classic Bombay pav. Here is the link to make your own classic Bombay style Pav.

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

These right here are the Best Homemade Laadi Pav ever! The same have been used for my made from scratch Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji.

The pav needs to be absolutely soft, melt in the mouth kinds and very fresh when serving with the bhaji. No other city in India or elsewhere has a version of this pav that even comes close to the classic Bombay style Laadi pav. If you are a Bombayite like yours truly, you’ll know exactly what I mean. When this pav is smeared with some butter and flash toasted on the hot gridle. the aroma and the later, the flavor is top notch! It is the most tempting aroma ever. The pav turns slightly crisp on the edges and soaks up all of the butter, it literally oozes that butter as your tear the pav for every bite!

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

Coming to the bhaji for the Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji,  it is made with some very basic ingredients, nothing fancy at all. Some veggies are boiled and mashed, Then a curry based of sorts is made with some spices, mashed veggies go into it and all of it comes together as the bhaji. Served with a dollop of butter, squirt of lime and some chopped onions is how we enjoy this dish! Needless to say it happens to be my favorite street food ever, I do make it at home too and it does turn exactly like the ones from my favorite street vendors! Follow my recipe to the T and you will nail the color and the flavor! 🙂  I perfected my recipe taking a bit of it from my mom and the rest from  the actual vendors at Juhu Beach 😉
PS- I hate greens peas in my bhaji so I skip it.

Let us start with Bhaji, because the recipe for Homemade Laadi Pav is here.

For the bhaji –
Soak 6-7 long destemmed and deseeded Kashmiri red chilies in hot water for 15 minutes. Grind them with some water and the cloves of garlic. Set this paste aside.

Take 1 glass of water in a pressure cooker, add salt, then large cubes of the potatoes and the florets of cauliflower. Cover and let it cook for until 2 whistles. Once done, let the pressure release on it’s own.

Mash the boiled veggies properly and set them aside.

In a large, flat pan or wok, heat butter and oil together.

Add asafoetida (hing). Let it splutter for a few seconds. Add the chopped onions along with green chili and cook them until they are translucent. It will take about 4-5 minutes on medium flame.

Next add the chopped capsicum. Season with salt and turmeric powder. mix well.

Cover and cook until the capsicum turns mushy. Add the chopped tomatoes. Add the Kashmiri chili – garlic paste. Mix well. Cook until the butter separates from this mixture and the tomatoes are completely cooked. That will take about 8-9 minutes.

Next, take a potato masher and mash this mixture thoroughly. Try to mash them as much as possible.

Add the pav bhaji masala and mix again. Let all of this cook away covered for the next 5 minutes.

Add the mashed veggies next and some chopped coriander leaves. Use a the potato masher to mix everything well. Continue to mash as the veggies cook away with the masala. Add some water if needed to correct the consistency nd continue to mash and mix it all well. Cook for about 2-3 minutes more.

Add some more butter. Mix it well and turn off the heat.

Serve it piping hot with the pav.

For the perfect Pav –
Heat butter in a pan, place the pav slit from between on the melted butter. Sprinkle some red chili powder and some chopped coriander on the pav as it flash toasts in the butter.
Serve it piping hot with the bhaji.  

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji
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Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

Buttery, soft melt in mouth Mumbai style dinner rolls a.k.a Pav is served with some flavorful, mildly spiced and buttery curry of mashed veggies a.k.a bhaji. It is the most popular street food from Mumbai. I am sharing my recipe for the most authentic Bombay/ Mumbai Style Pav Bhaji ever. 

Course Breakfast, Brunch, Lunch Box, Main Course, Snack
Cuisine Maharashtrian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

  • 2 nos. large potatoes
  • 1 cup cauliflower florets
  • 4 tbsp butter
  • 1 tbsp oil
  • a pinch of asafoetida hing
  • 1/2 cup chopped onions
  • 1 tsp chopped green chili
  • 7 nos. kashmiri red chili
  • 5 cloves garlic
  • 4 nos larg, ripe tomatoes
  • 1/2 cup chopped green capsicum
  • salt to taste
  • 1/4 tsp tumeric powder
  • 1 tsp pav bhaji masala
  • chopped coriander
  • pav, extra butter, lemon wedges, chopped onions, chopped coriander to serve

Instructions

For the bhaji -

  1. Soak 6-7 long destemmed and deseeded Kashmiri red chilies in hot water for 15 minutes. Grind them with some water and the cloves of garlic. Set this paste aside.

  2. Take 1 glass of water in a pressure cooker, add salt, then large cubes of the potatoes and the florets of cauliflower. Cover and let it cook for until 2 whistles.

  3. Once done, let the pressure release on it's own. Mash the boiled veggies properly and set them aside.

  4. In a large, flat pan or wok, heat butter and oil together. Add asafoetida (hing). Let it splutter for a few seconds.

  5. Add the chopped onions along with green chili and cook them until they are translucent. It will take about 4-5 minutes on medium flame.

  6. Next add the chopped capsicum. Season with salt and turmeric powder. Mix well.

  7. Cover and cook until the capsicum turns mushy. Add the chopped tomatoes. Add the Kashmiri chili - garlic paste. Mix well. 
    Cook until the butter separates from this mixture and the tomatoes are completely cooked. That will take about 8-9 minutes.

  8. Next, take a potato masher and mash this mixture thoroughly. Try to mash them as much as possible. Add the pav bhaji masala and mix again. Let all of this cook away covered for the next 5 minutes.

  9. Add the mashed veggies next and some chopped coriander leaves. Use a the potato masher to mix everything well. Continue to mash as the veggies cook away with the masala.

  10. Add some water if needed to correct the consistency nd continue to mash and mix it all well. Cook for about 2-3 minutes more.

  11. Add some more butter. Mix it well and turn off the heat.

  12. Serve it piping hot with the pav.

For the perfect Pav -

  1. Heat butter in a pan, place the pav slit from between on the melted butter. Sprinkle some red chili powder and some chopped coriander on the pav as it flash toasts in the butter. Serve it piping hot with the bhaji.

Recipe Notes

You can add any veggie of your choice.

Use a good quality salted butter as that adds the maximum flavor.

You can add more chilies if you want it spicy. 

Love,
Shreya

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Bombay Pav Bhaji | How to Make Mumbai Style Pav Bhaji

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I can‘t resist buying bright, grassy green spinach whenever I go veggie shopping 👌😊 I adore the earthy aroma! And more often than not, I end up making my Dhabewala Palak Paneer (cubes of cottage cheese cooked in a mildly spice spinach gravy) and I like serving it with some kind of rustic Indian flat bread (roti) 😬 hence, my Ajwaini Missi Roti ( carom flavored flat bread made with a mix of flours and some spices)…everything on this platter is served with love and lots of butter!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I don’t really need to explain what’s Palak Paneer to any Indian! It’s a staple in North India but loved by everyone all over 👍 And trust me, you will fall in love with this preparation! It’s mildly spiced, earthy and very versatile! Versatile because one can pair a Palak Paneer with roti, rice, puris or even some dinner rolls!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I haven’t used a complicated recipe here, some everyday ingredients to make a magical Dhaba Style dish. Who doesn’t love the aromas wafting out of a Dhaba 😀 and my Ajwaini Missi Roti is rustic. Very crispy on the outside and perfectly moist and flaky on the inside….obviously with a dollop of butter on everything!! You don’t do a Dhaba style meal with no butter! Everything is “Makhan maarkey!” (meaning…slathered with butter!)  ❤️

It’s fast and really very easy to put together… Let’s have a look at the recipe..

For Palak Paneer
In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
Set aside.
Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric  and chili powder. Mix well.
Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That’s it! Serve piping hot with roti / parathas / rice.

For Ajwaini Missi Roti
In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
Using little water at a time, make a medium – firm dough. Cover the dough and set it aside for 15 minutes.
After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
They should be slightly thick.
Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
Apply extra butter if you like before serving them hot!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: serves 2-3

A delicious combination of Dhaba Style Palak Paneer paired with some crisp, earthy Ajwaini Missi Roti. A salad on the side and this meal couldn't get any better!!

Ingredients

    Palak Paneer
  • 5-6 bunches of medium sized spinach (cleaned, blanched in unsalted water and drained. Also, it shrinks post cooking so you may adjust the quantity)
  • 250 gms paneer /cottage cheese (cubed! shallow fried with no salt & set aside)
  • 2 nos. medium onion chopped finely
  • 2 nos. medium tomatoes chopped finely
  • 6-7 cloves of garlic
  • 2" piece of ginger
  • 3 nos. green chili
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 2 tbsp. grated paneer /cottage cheese
  • 2 tbsp. fresh cream (I used Amul)
  • 1 tbsp. coriander powder
  • 1/2 tbsp. cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tbsp. red chili powder
  • 1/2 tbsp. Garam Masala powder
  • salt to taste
  • a pinch of asafoetida
  • 2 tbsp. oil
  • 1 tbsp. ghee (optional)
  • 1 tsp butter (optional, for garnish)
  • Ajwaini Missi Roti
  • 2 cups whole-wheat flour (Atta)
  • 3/4 cup gram flour (besan)
  • salt to taste
  • 1 1/2 tbsp. carom seeds (Ajwain)
  • 1 tsp chopped green chili
  • 1 tsp chopped coriander leaves
  • 3 tbsp. finely chopped onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp grated ginger
  • 1 tsp ghee for kneading the dough (use oil if you are avoiding ghee)
  • extra ghee or butter for cooking the roti (optional, you can use oil and avoid ghee/ butter)
  • 1/4 cup approx. water (to knead the dough)
  • Extra wheat flour for dusting

Instructions

    Palak Paneer
  1. In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
  2. Set aside.
  3. Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
  4. Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric and chili powder. Mix well.
  5. Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
  6. Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
  7. Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
  8. Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
  9. Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That's it! Serve piping hot with roti / parathas / rice.
  10. Ajwaini Missi Roti
  11. In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
  12. Using little water at a time, make a medium - firm dough. Cover the dough and set it aside for 15 minutes.
  13. After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
  14. They should be slightly thick.
  15. Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
  16. Apply extra butter if you like before serving them hot!

Notes

The dough for the Missi Roti stays fresh in the refrigerator for up to 2 days.

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

In my home, we have these with some onions with a dash of lime!

Love,

Shreya💕

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

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