Category: Regional Indian Cuisines

Kurkuri Arbi

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

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

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

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

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

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

Yield: serves 2-3 persons

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

Ingredients:

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

2 cup water

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

For the spice blend:

salt to taste

4 tbsp coriander pwd

2 tsp roasted cumin pwd

1/2 tsp turmeric pwd

1 1/2 tsp red chilli pwd

1/2 tsp sugar

a pinch of asafoetida (hing)

3/4 tsp amchoor pwd (dry mango pwd)

Method:

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

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

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

Kurkuri Arbi Colocasia fritters Indian Taro fritters Arbi chips Polkapuffs recipes

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

Love,

Shreya💓

Khoya Peda

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

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

khoya Peda Polkapuffs recipes Peda Diwali sweets

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

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

Yield: 7-8 Pedas

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

Ingredients:

200 gms unsweetened khoya

1 cup powdered sugar

1/2 tsp elaichi pwd

a few chironjee or pistachio flakes to garnish

some ghee to grease your palms

Method:

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

Khoya Peda Polkapuffs recipes Peda Diwali sweets

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

Khoya Peda Polkapuffs recipes Peda Diwali sweets

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

Khoya Peda Polkapuffs recipes Peda Diwali sweets

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

Love,

Shreya ❤️

Adapted from here.

Tandoori Aloo Ka Paratha

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

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

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

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

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

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

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

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

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

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

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

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

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

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

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

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

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

Do try these soon.

Love,

Shreya💓

Navratri Recipes 1

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

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

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

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

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

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

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

Rasgulla – soft, spongy & absolutely perfect!

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

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

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

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

Rajgira ki Nankhatai – make your tea times fun!

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

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

Sabudane ki Khichadi – a must for every fast!

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

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

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

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

Love,

Shreya💗

Kesar Pista Kulfi Recipe | How to make Kulfi

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

Kesar Pista Kulfi Recipe | How to make Kulfi

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

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

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

Kesar Pista Kulfi Recipe | How to make Kulfi

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

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

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

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

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

Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.

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

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

Kesar Pista Kulfi Recipe | How to make Kulfi

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

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

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

Ingredients

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

Instructions

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

  2. Mix cornflour with 1/4 cup warm milk until it's lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk.

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

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

  5. Beat again for a few minutes (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.

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

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

Love,
Shreya

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Kesar Pista Kulfi Recipe | How to make Kulfi

Aam Panna | Indian Mango Cooler

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

Aam Panna | Indian Mango Cooler

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

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

Aam Panna | Indian Mango Cooler

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

Wash the raw mangoes & wipe them dry.

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

Let the steam release on its own.

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

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

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

Aam panna recipe Indian mango cooler Homemade aam Panna Raw Mayo aam Panna Polkapuffs

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

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

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

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

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

Aam Panna | Indian Mango Cooler

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 750 ml approximately

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

Ingredients

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

Instructions

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

Notes

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

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http://polkapuffs.in/2016/04/05/aam-panna-indian-mango-cooler/

Aam Panna | Indian Mango Cooler

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

Love,
Shreya❤️

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Aam Panna | Indian Mango Cooler

Lemon Rice

Some things are so simple and yet never cease to amaze you!! Lemon Rice happens to be just that for me! It’s so full of flavour, refreshing in every bite…I can’t seem to get enough of this! 

Leftover rice means Lemon Rice!! I make it at least once every week if I have any leftover rice.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Being a non rice eater couple, I make rice just once a week, a little extra to purposely save some for the next day 😁 Even as a kid, my Mother would make it for lunch sometimes, pairing it with some papad, curd, pickle, etc. I always temper it with loads of chana dal, peanuts and stuff to give a crunchy texture!

I guess this is the best one-pot meal for the summers too because it gets ready in a jiffy! 😊

Let’s get going with this easy peasy recipe…

Yield: serves 1

Equipment: measuring cups/ spoons, a wok.

Ingredients:

2 cup cooked rice

2-3 tbsp oil

1/2 tsp turmeric pwd

a handful of curry leaves

1/2 tsp mustard seeds

1 pinch asafoetida (hing)

1-2 dried red chilli (I used the round ones, called ‘ber mirchi’)

2 tbsp raw chana dal

2 tbsp raw white urad dal

1/2 cup raw peanuts

salt to taste

2-3 tsp lemon juice

Method:

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Heat oil in a wok. Once it’s hot enough, add asafoetida, curry leaves, mustard seeds, chana dal, urad dal, turmeric pwd, dried red chillies. Let these crackle for 2-3 mins. Next, pop in the peanuts. Fry the peanuts with the other ingredients for 5 mins. Season the ingredients with salt and add the cooked rice. Squeeze lemon juice and mix well. Turn off the flame. Cover with a lid for 2 mins and serve hot.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Tips to follow for perfectly seperate rice grains:

*Use cold, leftover rice.

*If using freshly cooked rice, then keep it the refrigerator for 30 mins before making Lemon Rice.

*Always use a fork to fluff the rice before adding it to the wok. This keeps the cooked grains of rice intact.

Hope you enjoy this!

Love,

Shreya💖

How to make Laccha Paratha

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

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

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

How to make chana masala Recipe of Chole Bhature Polkapuffs Chole recipe Dhaba style Chole Dhaba wale Chole Dhaba Wala chana masala Recipe of chickpeas Indian food recipes Glutenfree recipes Restaurant style Chole recipe Restaurant style chana masala recipe

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

Yield: 7-8 Parathas

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

Ingredients:

2 cup wholewheat flour

water as required to knead

A pinch of salt

2-3 tbsp ghee for the dough

1/4 cup ghee for rolling & cooking the Parathas

Method:

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

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

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

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

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

Roll it tightly and gently seal the end.

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

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

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

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

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

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

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

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

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

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

Love,

Shreya💗

Thandaai Flavoured Bhapa Doi

Holi is just a week away….and I can feel it in the air! Although I am averse to playing Holi, but I do enjoy the array of food Holi brings with it😜 

Dahi Wada happens to be a personal favorite…along with Thandaai. Last year I had made Thandaai Mousse which had turned out great! 😍

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

This is year too, I wanted to create something with Thandaai. I was looking at options online but didn’t really like anything. Just then I thought of Bhapa Doi, the famous Bengali delicacy. It is basically a steamed yogurt & condensed milk pudding sans the gelatine or agar-agar . It’s really easy to do…with hardly any prepping involved.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

I knew that the flavours of Thandaai will go very well with Bhapa Doi, but I still looked up on Google if I can find anything interesting, nada! Couldn’t find anything related, so thought I’d try it anyway, see if it actually works. Surprisingly, it does! This tastes very delicious with hints of the Thandaai flavour and the smoothness of the Bhapa Doi!! 😊😊 So, I decided to blog it too.

Let’s get going….

Please note that I have made a small batch as a trial, double or triple the quantities for a larger batch.

Yield: serves 4

Equipment: a large pressure cooker, a mixing bowl, wired whisk, measuring cups/ spoons, a small blender.

Ingredients:

For the Thandaai Powder:

5-6 nos. almonds

5-6 nos. pistachios

4-5 nos. cashews

3-4 nos. peppercorns

1/2 tsp fennel seeds (saunf)

1/2 tsp watermelon seeds (magaz)

1/2 cardamom pwd

a few strands of saffron

For the Bhapa Doi: (adapted from Sanjeev Kapoor)

1/2 cup milk

1/2 cup hung curd

200 gms condensed milk

Method:

To make the Thandaai powder, grind all the ingredients mentioned above coarsely in a blender. You can make a fine powder too. Set it aside.

Take about 2-3 cups of water in a large pressure cooker, place the seperator plate at the bottom. Turn on the flame and let the water come to a boil.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

In the meanwhile, in a mixing bowl, take hung curd and beat it well. Then add milk, Thandaai powder and the condensed milk. Whisk them all together until well combined.

Pour this mixture into small single serving bowls or all in a single mould, cover with a cling film, make a few incisions/ cuts on the film to let the steam pass through, place it in the pressure cooker on the seperator plate. Close the lid of the pressure cooker without it weight. Steam it for approximately 35-40 mins on a gentle flame.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

Once done, remove the Bhapa Doi out of the pressure cooker, remove the cling wrap and chill it in the refrigerator for 45-60 mins before serving 😊

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

That was easy, wasn’t it!? Hardly took any time to get that going…😁 I strongly recommend trying these once.

Love,

Shreya💞

Pooranpoli/ Puranpoli

I have been wanting to do Pooranpoli for the longest time for the blog…but I wanted to get the exact recipe from my Mom! Yes….she makes the best Pooranpolis..😘

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Since my hubby too is a big fan of these Polis…I decided to let my mom teach the entire process to me once again…as I had made these almost over two years ago and forgotten her recipe😂😂

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Actually, it pretty easy to make these but a involves a lengthy process for making ‘puran‘ or the sweetened split pea filling. The ‘poli‘ or the ‘flatbread‘ which holds the stuffing inside it, usually made of all-purpose flour or wholewheat flour. 

Let’s get started with my Mom’s recipe…

Yield: 15-16 Pooranpolis

Equipment: a pressure cooker, a wok, a mixing bowl, a potato masher, rolling pin, rolling board, measuring cups/ spoons, a non-stick pan, a spatula.

Ingredients:

For the Pooran:

1 cup chana dal (split gram)

2-3 cup water

a pinch of turmeric pwd

1/2 tsp salt

3/4 cup sugar (add more or less as per your preference)

1 + 1/2 tsp cardamom pwd

For the Poli:

1 1/2 cup Maida (APF)

a pinch of salt

1/4 cup refined oil

water as needed

Method:

For the Pooran:

Soak the dal for about 1 hour in 2-3 cups of water. Then pressure cook the dal with the same water that it was soaking in, turmeric & salt for 3-4 whistles. The water in the pressure cooker will evaporate considerably. Cool the cooker completely and the open the lid once the steam settles down on it’s own. Then mash the cooked dal using the masher.

Next, heat a wok. Add the mashed dal to the wok. Add the sugar now. Keep stirring it continuously, the sugar will start melting. Keep stirring to avoid the sugar from burning with the mashed dal. The consistency of the mixture will start to thicken and become very dense. Once it looks almost dry, turn off the flame. Add the cardamom pwd at this stage. Mix it well with the mixture. Taste the mixture and adjust the sugar if necessary (in case you add more sugar after tasting, then you will need to cook it again on medium heat and stir the mixture continuously until it dries up again).

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

The texture of the filling should look like the picture on the right.

For the Poli:

Take the maida in a mixing bowl, add salt. Add a little water at a time, start kneading a dough. It must be a soft dough. I used about 1/2 cup water approximately. Next, make indentations in the dough at drizzle the oil. Cover and set aside for 30 mins. After 30 mins, knead the dough again until it absorbs all the oil. The dough will be very soft and extremely pliable at this stage. Let it rest for another 15 mins before making the Pooranpoli.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

For assembling the Pooranpoli:

Please follow the pictures for next few steps.

Divide the dough into equal parts, stuff them with the filling and  cover them properly so that the filling doesn’t spill out while rolling them.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Next, roll them out evenly. Heat a pan, cook them on both sides and smear some ghee or butter while cooking them. Ideally, they should puff up. But it’s ok if they don’t puff up.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Serve them piping hot with some more ghee or butter.

Pooranpoli recipe Polkapuffs recipe Maharashtrian recipe Puranpoli

Do try these…they are totally worth the effort and taste heavenly!

Love,

Shreya💓

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