Category: Regional Indian Cuisines

Instant Kesar Peda

Yes, everyone knows I love Pedas 😉 I like them all…well almost! What’s not to like, they are sweet, slightly fudgy and so delicious! Much like these golden beauties…my Instant Kesar Pedas (saffron fudge). A 15 min wonder..more like. 

My blog has many recipes for Pedas, some very quick and some slightly lengthy…but each hold their own…..they are yummy and so tempting.

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I made these Pedas on the first day of Navratri last weekend…I could think of my Kaju Katli…but I will make that for Diwali 😁along with some Karachi Halwa! I am salivating just thinking about the feast in store for the days to come 😍

Instant Kesar Peda recipe How to make kesar Peda Polkapuffs recipes Diwali sweets recipe

Anyways, coming to these Pedas….you may or may not have them during Navratri fasts depending on what rituals you follow…

Yield: 8-10 Pedas

Equipment: measuring cups/ spoons, a heavy bottom non-stick pan, a wired whisk, a plate.

Ingredients:

200 gms condensed milk

1 cup milk powder

2 tsp warm milk

9-10 strands of saffron and some extra to use for the garnish

2 tsp ghee + extra to grease your palms while shaping them

Method:

Mix warm milk with the saffron strands and let it stand for 5-8 mins until the milk is coloured beautifully.

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Next, add milk powder and condensed milk to the pan. Add the saffron infused milk too. Whisk it well until it’s lump free. Place the pan with the mixture on medium flame and cook while you stir it constantly. Add 2 tsp ghee and keep stirring, I cooked it for about 10 mins to achieve a dough like consistency which leaves the sides of the pans once cooked.

Take the mixture from the pan onto a greased plate. Knead the mixture like a dough for 2 mins. Let it now cool for the next 8-10 mins. Then, grease your palms with some ghee and take a small portion of the dough and shape it into a Peda. Do the same for the rest of the dough. You can use any stamps to make some pretty designs or simply decorate them with a few strands of saffron.

Cool them in the refrigerator before you serve. They stay fresh in the refrigerator for about 3-4 days.

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You can also try my instant Dhoodh Peda, Mathura ke Pede, Khoya Peda, Mawa Burfi among many others this Diwali 😊

Love,

Shreya💝

Chatpate Saunfia Aloo (no onion no garlic recipe)

I love potatoes! I can have them in any form except sweet 😱😱 Potatoes got to be spicy and delicious….can’t be bland and sad…! That’s what I am sharing today…awesome, spicy and so easy to make too!

Besides, it’s without any onion and garlic too…so perfect for the upcoming Indian festivals like Navratri when most of us eat food sans the onion and garlic element for 10 whole days. I won’t get into giving you the background of the festivals and the why’s and the how’s!

Chatpate Saunfia Aloo No onion no garlic recipes Polkapuffs Aloo Recipe Recipes for Navratri

This recipe can be made in many ways and enjoyed in many more too! My Mom usually makes another kind of Aloo without onion and garlic, this is inspired from her basic recipe..which by the way has way too many fans out there 😍

I have mentioned the spices that I have used, but you can always change them slightly to your preference. These potatoes can be served as starters, along with dal and some steamed rice or you can add them to any curry/ gravy and enjoy it with Phulkas (Indian flatbread).

Yield: serves 2

Equipment: a heavy bottom skillet or pan, a large pot, measuring cups/ spoons.

Ingredients:

300 gms baby potatoes (I have used the smallest kind, you can also use regular potatoes and cut them into cubes for this recipe)

salt to taste

3 cups water

1 tbsp refined oil

a pinch of asafoetida (hing)

1 tsp fennel seeds (saunf)

2-3 nos. green cardamom (choti Elaichi)

1 tsp roasted cumin pwd (bhuna jeera pwd)

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd (I used degi mirch)

1/2 tsp crushed anardaana seeds

1/4 tsp chaat masala (optional)

a pinch of Garam masala 

chopped coriander to garnish

Method:

Wash the baby potatoes well, do not peel them.

In a large pot, boil water with salt. Add these potatoes in boil until 80 percent cooked. They must not be mushy in texture. Drain the water and let the potatoes cool (skip the boiling bit if using large potatoes cut into cubes).

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Now, heat oil in the skillet. Add hing and saunf along with cardamom. Let them crackle. Next, add the dry spicies mentioned above except anardana pwd and chaat masala. Sauté them together for 2 mins. Next, tip in the potatoes and check the seasoning, add more salt if needed. Mix well and cook for about 5-8 mins (I let the skin crisp up a bit). Finally, add the anardaana pwd and/ or chaat masala (I always add a bit, tastes so good!). Turn off the heat and garnish with some chopped coriander leaves. Serve them piping hot!

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Also, try my dahi aloo (no onion garlic), phalhari Kadhai paneer (no onion garlic), Phalhari chutney (no onion garlic) or see my collection of Navratri Recipes here.

Happy Cooking folks!

Love,

Shreya💝

Moong Dal ka Halwa

I welcomed Ganpati Bappa with a simple and delicious Moong Dal ka Halwa. Yes, no Modaks at my place because I am not good at shaping them. So, I offer him goodies which I am good at making myself😊 ….maybe next year I will get a cute little Modak mould/ maker and then use that to shape them well! So much to learn 😀  

We do not actually bring a Ganesh Idol home every year but we do decorate our home with garlands of fresh marigolds and lots of roses…bright ‘diyas‘ adorn our Pooja Ghar and I do cook a special meal for my favourite Lord!

This year the menu consisted of Phalhari Kadhai Paneer, Masala Puris, Vrat ki Chutney for Dahi Wade as we don’t include onion and garlic in our meals on auspicious days…and of course, the moong dal ka halwa..:)

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My hubby likes the halwa to be slightly grainy and moist..hence the quantity of ghee is obviously more…one can adjust that while making it. Also, I only prefer pistachios with this halwa, feel free to add almonds or walnuts…anything you like! As always, this is easy and turns delicious👌 Simply mouthwatering…I had to really resist hard until we had offered the bhog to the Lord before we could gorge on some😂

Let’s make some…

Yield: serves 3-4

Equipment: a heavy bottomed non-stick pan (I use non-stick, it’s easier to work with it), measuring cups/ spoons, a small pan.

Ingredients:

1/2 cup split yellow lentils (dhuli moong dal)

8-9 tbsp ghee

1/2 cup sugar

1 cup water

1/4 tsp cardamom pwd (elaichi pwd)

Slivered pistachio to garnish as needed

Method:

Rinse and soak the lentils (dal) in lukewarm water for 2-3 hours (I always use lukewarm water here as it ensured that the lentils are soaked well in less time).

Once the lentils have soaked well, strain them. Blend them in a mixer without adding any water until smooth (I leave them a bit grainy as I mentioned above too). Set it aside.

Heat ghee in the pan, once it melted, add the blended lentil paste and keep stirring on low flame for 15-20 mins. Do not cease stirring as the lentil paste will burn or colour unevenly. After 15-20 mins, the ghee will seperate from the lentils and the lentil paste will be a bit crumbly and golden in colour. Turn off the flame and set this aside.

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Now, heat water and sugar in a small pan. Melt the sugar in the water, add cardamom powder and stir well. Turn off the flame. (We are not making a sugar syrup with a thread consistency, we are just melting the sugar here, that should take 3-5 mins)

Now, add the sugar syrup to the cooked lentils and turn on the flame, keep it on low. Keep stirring it and let it come to a gentle boil. Cover with a lid and let the sugar syrup reduce and cook for 5-7 mins with the lentils. Open the lid, check the consistency and cook further if it’s still watery, else, add 1 tbsp of ghee and turn off the flame.

Garnish with nuts of your choice or just pistachios like I have done here, best served warm. Or create a fusion by add a scoop of ice cream to the bowl!

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Happiness doesn’t come without calories 😉

Love,

Shreya💖

Ghee Mysore Pak

I am a huge fan of Shri Krishna Sweet’s Mysore Pak, are you one too? Then I can assure you that this is the only recipe you need to nail it. It’s super moist and the aroma transports you to another time…🤗 

I took one bite and it melted in my mouth...just like the ones from Shri Krishna Sweets!.. ..Yay! I nailed it in my first attempt 💃🏻💃🏻 My hubby’s reaction was also on the same lines…he almost didn’t want me to have any more, yeah, right! Like I’d listen to that!!

I was wanting to try this for a long time and I finally did it the other day. If you like Indian sweets, then try anjeer burfi, mava burfi, dhoodh Peda, khoya peda, besan ke laddoo, kaju katli, mathura ke Pede, Karachi halwa.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Although making Mysore Pak takes some skill, but it’s pretty easy if you ask me….I will say that you need to be a little cautious while cooking the besan (chickpea flour) with the sugar, because if you leave it unattended even for a second, it will burn very easily. That is pretty much it, get that right and you are going to get a perfect Mysore Pak, I did refer to this before finalising how to go about it…

Let’s learn how,

Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)

Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup besan (chickpea flour)

1 cup sugar

1/2 cup ghee + extra to grease the tray

4-5 tbsp water

1/4 tsp cardamom powder

Method:

Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan relevates a nutty aroma. Turn off the flame.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.

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Try these for the upcoming festive season!

Love,

Shreya💖

Roasted Masala Makhane | Roasted Foxnuts

You’d love to chomp on something healthy for a change, wouldn’t you! I know I would…..and I do☺️ These peppery, spicy, very crunchy & absolutely addictive Roasted Masala Makhane (Foxnuts)are our go to snack on most days!  

I can’t seem to get enough of these, I remember grabbing them by the handful when my Mom would make these on the days she’d be fasting..(vrat)….she’d use sendha namak and ever since then I have been a huge fan 😉 Obviously, when you are not fasting, use regular salt or sea salt.

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They are also supposed be very healthy and filling too…besides being yummy and so easy to make!

Yield: depends on how much you wish to make! I suggest, make a large batch because they taste better than your favourite ‘butter popcorn’ 😜

Equipment: a wok, a spatula, measuring cups/ spoons

Ingredients:

2 cups makhane

salt to taste

black pepper to taste

3-4 tsp ghee (clarified butter)

any other masalas (spices) you wish to add.

Method:

Cut the makhane into halves and see if they are clean and dry within (see pics below).

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Heat ghee in a wok, add the makhane. If you need to, then add more ghee. I did add about 1 tsp more. The more ghee you add, the crisper they get. The makhane absorb a lot of ghee anyway, so you’d literally not see the ghee in the pan.

Roasted phool makhane Roasted masala makhane recipe Vrat ka khana PolkaPuffs recipes How to make roasted makhane Foxnuts recipe

Season with salt & pepper. Add any more spices as per your taste. Let the makhane crisp up on medium flame for another 4-5 mins but keep tossing them around constantly so that they don’t colour up too much.

That’s about it, have it piping hot! They stay crunchy for almost an hour, but that depends on how much ghee you have added while roasting them.

Roasted phool makhane Roasted masala makhane recipe Vrat ka khana PolkaPuffs recipes How to make roasted makhane Foxnuts recipe

You got to try these to know how good it actually tastes!

Love,

Shreya💗

Mathura ke Pede

The famous Mathura ke Pede recreated in my kitchen! They are much easier to make than it looks😁 Just a little bit of elbow grease and you’re almost there…almost!! 😜

I say almost, because I was tired and then stopped the ‘bhunoing‘ process (sautéing the ingredients) as my arm hurt so bad after stirring the Khova/ Mawa (milk solids) for almost 30 mins! Yes ….that doesn’t sound like much but you got to do it to know how much I wanted to throw the spatula and run out of the kitchen!! 😂😂 Who ever said I was known for my patience!?! Haven’t you seen my recipes….I usually share ridiculously easy ones!

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As always, my hubby wanted something sweet but Indian! I said ok…let me make some Khoya Pedas, and he said no! Something else…I ventured….instant Doodh Pedas!!? LOL! He was like…”lady, something different…Pedas will do but a different variety!!”  😳🤔🤔🤔🤔 then I thought of Mathura Ke Pede…sounds exotic and makes it look a whole lot different from any other Peda that I usually make at home!

The hubby doesn’t need to know that it’s basically the same thing, just the cooking process differs! 🤗😜😜 And obviously, the flavour is more intense and really delicious! A little patience in ensuring how well the Khoya cooks out is very important…my Mom was worried that I’d either burn the Khoya or under cook it and ruin her recipe…..but I managed to get the colour almost right!!! Yay!

Yield: 10-12 medium sized Pedas

Equipment: a heavy bottomed wok, measuring cups/ spoons, a couple of plates, a spatula.

Ingredients:

200 gms Khoya (I used store bought)

1 cup castor sugar + extra to coat the Pedas (adjust the sugar as per your taste)

1/4 tsp cardamom pwd (optional)

milk & ghee as needed

Method:

Take grated Khoya in the wok and cook on low flame. Keep stirring it continuously until the khoya begins to melt.

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Add 1 teaspoon of ghee at this stage and some milk, about 2 teaspoons. Keep stirring continuously so that the Khoya gets an even colour and doesn’t burn at the bottom.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

It took me almost 25-30 mins to reach this stage (pic below). I added another two teaspoons of milk because the Khoya looked dry. Add milk as per the texture. Always cook on low flame else the Khoya will colour unevenly.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Turn off the flame (I didn’t cook it any further to make it a little more brown, my arms were hurting too much after stirring constantly). Add cardamom pwd and mix well. Let this mixture cool down for just 5-6 mins and add the castor sugar. And mix with your hands to incorporate the sugar.

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

(TIP: Don’t let the mixture cool off too much before adding the sugar as the sugar won’t melt properly. But in case the khoya has become too cold and the sugar isn’t melting properly, you can cook the khoya & sugar mixture for 3-4 mins on low flame and immediately take it out of the pan and mix well).

Once the mixture is ready, grease your palms with some ghee and make Pedas of any shape (I kept them rustic) and roll them in some castor sugar. And set them aside. These can be stored for more than a week even without refrigeration as they have been cooked so well. That’s it!

Mathura ke Pede recipe PolkaPuffs recipe Easy rakesh a band ham recipes Diwali sweets recipes PolkaPuffs

Don’t they look yum! I insist….you must make these, too easy and super delish!

Love,

Shreya💖

Slightly adapted from here.

Rassedaar Aloo Tamatar | Indian Potato & Tomato Curry

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

 Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

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

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

Let’s see how….

Yield: serves 2

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

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

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

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

Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

That’s ‘comfort’ in a bowl.

Love,

Shreya❤️

Kadhi Pakodi

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

Kadhi Pakodi recipe by PolkaPuffs

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

Kadhi Pakodi recipe by PolkaPuffs

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

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

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

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

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

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

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

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

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

Jamun Panna | Indian Java Plum Cooler

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

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

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

Indian Java Plum CoolerJamun ma panna recipe Polkapuffs recipes

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

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

Let’s see how…

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

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

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

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

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

Indian Java Plum CoolerJamun ka panna recipe Polkapuffs recipes

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

Jamun Panna | Indian Java Plum Cooler

Prep Time: 5 minutes

Cook Time: 2 hours

Total Time: 2 hours, 5 minutes

Yield: makes 4-5 servings

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

Ingredients

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

Instructions

  1. Wash the jamun well.
  2. Add water in the saucepan along with the jamun and sugar.
  3. Keep them to boil over medium heat until all the jamun turn very soft and mushy.
  4. The flesh should be falling apart from the seed within the fruit.
  5. Next, cool this concoction completely at room temperature.
  6. Place it in the refrigerator once cooled for at least 1-2 hours to let it macerate well.
  7. Once it's cooled in refrigerator, mash the fruit and the syrup through a sieve over a large mixing bowl.
  8. Add the cumin powder, salt & lemon juice to this sieved juice.
  9. Mix well. Add ice cubes and serve.
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Love,

Shreya ❤️

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

Rajasthani Panchmel Dal | Mixed Lentil Curry | Dal for Baati

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

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

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

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

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

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

Let’s see how…

Yield: serves 2

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

Ingredients:

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

2 cup water

salt to taste

1/4 tsp turmeric pwd

For 1st tempering:

2 tbsp ghee

a pinch of hing (asafoetida)

1/4 tsp cumin seeds

2-3 nos. cloves/ laung

2 nos. whole dry chillies

1 tsp ginger garlic paste

1/2 tsp each coriander & cumin pwd

1/2 tsp red chilly pwd

1/4 tsp Garam masala pwd

1 cup chopped tomatoes

For 2nd tempering:

1 tsp ghee

1/4 tsp red chilly pwd

1 tsp sliced garlic

To garnish:

chopped coriander leaves

Method:

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

 

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

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

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

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

 

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This definitely makes me drool!! 😋

Love,

Shreya💕

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

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