Category: Starters

McDonald’s Style Pizza McPuffs | Bakery Style Vegetable Puffs

Vegetable Puff anyone?! You? And you?! Yes, I guess all of us would grab one the moment we’d set our eyes on these. They are so light, crisp…buttery, flaky…absolutely melt in the mouth yummy! The filling too an integral part…spicy veggies with a dash of tang is what made these Puffs to die for! Even the non-veg version was always so delicious…one Puff would never suffice! 😉

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Hence, I will having 3 of them! Hahah! No, i didn’t, I shared these with my hubby…who couldn’t stop chomping on them. My hubby kept saying that they taste better than the bakery ones. The filling was very different he said, more like the one in a Pizza McPuff from McDonalds! I was like…yes, I did try to replicate the filling, he loved my version.😊

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Why is the filling like Pizza McPuffs, you’d ask me…simply because I love the flavour bomb that is inside a McPuff. It’s so creamy and yet light, perfection in every bite! But I always wanted to make that in Puff Pastry version. So I did.

That filling, those buttery layers made this for the perfect snack…or if I may suggest, a light meal with some soup on the side on a winter night! Wow, sounds about right! 😍

Making the Puff pastry sheet at home is quite a task..trust me! The rolling, the folding, and repeating the steps at least 10-12 times is a challenge that may or may not give you perfect results. I have used ready to use sheets which I always keep in my freezer when I need to whisk quick snacks or pies even! They are handy and absolutely perfect. But there are few tips on using them that I will share here along with the recipe for the McPuffs filling.

Firstly, always buy a frozen pastry sheet which has a manufacturing date closer to the date you are buying it. Say for example, if you are shopping for this on 15 Jul 2016, the manufacturing date should nothing older than 01st June 2016. That way, you will get the freshest product.

They expire in 90 days, so do plan accordingly. Buy 1 or more packets depending on your consumption. (I always buy 2 at a time, because I know I will use it all in about 5-6 weeks.)

Thawing a frozen pastry sheet, it is crucial to know how you thaw (bring a frozen pastry sheet to room temperature) them. Every package once opened cannot be refrozen. To thaw, place the frozen pastry sheet roll at room temperature for about an hour. It also depends where you are, say if the climate is humid, it will soften faster and the same goes for the other way around too.

The size of the frozen pastry sheets is just right to make about 4-5 of these vegetable puffs. But it also depends on how you have sized the puffs, you could even make 6-7 of them. (I usually make large ones)

Let’s get started..

Yield: 4-5 large McPuffs/ Vegetable Puffs

Equipment: a baking tray, cooling rack, a knife, a fork, a small pan, measuring cups/ spoons, pastry brush.

Ingredients:

1 nos. frozen pastry sheet

oil as needed to brush the puffs before baking

For the filling:

1 cup each boiled and chopped carrots & beans (you can add any veggies or meat)

salt to taste

1/4 tsp crushed black pepper

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd

3/4 tsp mixed Italian herbs

1 tsp ginger garlic paste

2 tbsp tomato ketchup

3 tbsp Amul fresh cream

2 tsp oil

Method:

Heat oil in a pan, add the chopped veggies. Season with salt & pepper. Mix well & sauté for 3-4 mins.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Next, add ginger garlic paste, turmeric, red chilly pwd and Italian herbs. Mix well and cook for 5 mins. Now turn off the flame, add cream and ketchup. Mix well. Set the ready filling aside to cool for a few mins.

Assembling the Puffs:

Lay the thawed pastry sheet and cut the pastry into pieces as per your choice. Place the filling in the centre and close the pastry from the other side as shown below. Use a fork and press down the edges to secure the filling within the puff.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Make small incision on top of every puff and brush them with oil.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipesBakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Place the ready to bake puffs in the refrigerator for 10 mins to firm up, that way they get perfect flaky layers once baked.

As they cool in the refrigerator, preheat the oven at 180’c for 10 mins. Now place the baking tray in the oven to bake the puffs for 20-25 mins @190’c using both the upper & lower rods. (Please note that every oven works differently and you may need to adjust the timing and the temperature too. These settings worked for me.)

They will start turning brown on the top as they puff up, so keep an eye on them as they bake. Once done, remove from the oven and place the them on the cooling rack for a few mins to cool them a bit. Serve warm/ hot with ketchup.

Bakery Style Vegetable Puffs recipe McDonalds Pizza McPuffs recipe Polkapuffs recipes

Hope you try these soon and don’t be intimidated by the pastry sheets! They are very simple to use. ☺️

Love,

Shreya💖

Restaurant Style Chutney/ Dip for Tandoori Snacks

How many times have you enjoyed the dip served at a restaurant more than the actual starters!? Bullseye, ain’t it? It has happened with me too many times to even keep a count. It’s probably because I was too critical of the starters or maybe because I simply enjoy my condiments more than my food! 😬 

Can you blame me? Who likes a piece of tandoori paneer/ chicken all chewy & short of any seasonings…? What you really like then is a good dip/ chutney to pour over your starter and gulp it down. In the process you obviously appreciate the dip/ chutney and wonder what’s it made of??!

Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe

What really goes into making that perfect restaurant style tandoori dip/ chutney as it’s most commonly known amongst most of us. I will tell you…and trust me it’s so yum! Obviously I tried too many recipes before settling with this one..and it’s absolutely easy and requires ingredients that are available easily at home 😊

Yield: a bowl

Equipment: a blender, measuring cups/ spoons.

Ingredients:

1 cup chopped coriander leaves

1 cup chopped mint leaves

1 cup thick curd

salt to taste

water as needed

1-2 nos. green chillies

2-3 pods of garlic

1″ piece of ginger

1-2 tsp lemon juice

Method:

Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe

Add all the ingredients in the blender except lemon juice & curd. Also, use water as needed depending on the consistency you’d prefer (I use about 2-3 tbsp). Blend them together making sure that the texture is fine. Next add the curd and lemon juice and blend again for a minute. That’s it, store in a glass bowl and this keeps well in the refrigerator.

Enjoy with sandwich/ starters/ rolls or just about anything!

Chutney for tandoori snacks Restaurant style dip for Indian tandoori snacks PolkaPuffs recipe

We enjoyed these with crispy aloo bhajiyaas!

Love,

Shreya ❤️

Adapted from Vegetarian Delight

 

Tortilla Pizza Cups

I am game for a pizza at any hour of the day! Sounds familiar….obviously! Most of us are…I can’t imagine someone who isn’t, literally. The gooey cheese oozing with every bite is just too tempting to deny. Calories.??😱😱 Well, give it a rest…indulge your tastebuds…and they don’t matter much when pizza can fit in a cup! 😉😉Portion control! 

Tortilla pizza cups by PolkaPuffs

Remember my Pizza Pinwheels…they were super hit! I mean…I have made them so often. They make for a great finger food just like the Bread Pizza I’d shared.

Tortilla pizza cups by PolkaPuffs

Coming to these Cups, well they are made using readymade Tortillas (someday, I will share how to make Tortillas at home😀) and can be put together in a jiffy. One can add veg or non-veg filling or just keep it simple with some cheese & pizza sauce (kid friendly). In fact, involve your kids…they’ll be so excited.

I will let you in on a quick tip here, these are perfect for portion control as I have said above too and if you do not have Tortillas then simply use Parathas and follow my recipe! They will taste just as good!

2 numbers tortilla sheets
1/2 cup grated mozzarella cheese
1/2 cup chopped bell pepper (red, yellow & green)
1/4 cup sweet corn
1/2 cup pizza sauce (I used homemade)
to taste Salt & Pepper
Oil to grease the muffin pan

Preheat the oven @180’c. Grease the muffin pan. Set that aside
Cut circles from the tortilla sheets using a round cookie cutter or any object with a sharp edge. You will get 4 rounds from 1 sheet.
Place the cut rounds in the muffin tray and apply the pizza sauce.

Tortilla pizza cups by PolkaPuffs Tortilla pizza cups by PolkaPuffs
Add the veggies and cheese next, season with salt & pepper.
Bake them @180’c for 7-8 mins or until the cheese melts and the tortilla cups turn a bit crisp from the edges.
Serve them hot with some ketchup.
Don’t they look so tempting!?
Tortilla pizza cups by PolkaPuffs

Love,
Shreya❤️

Idea taken from Pinterest.

Cheesy Corn & Paneer Toasties

It’s so hot…I literally want to run out of the kitchen each time I step in it🙄…and trust me, I do that. Who’s to stop me😝😝😝😝😜😛 

The only thing I want to spend time doing in the kitchen is making glasses after glasses of Aam Panna! It’s the one thing that I enjoy these days. I have just made the 3rd batch of it’s concentrate and the summers are just starting….😱😱😣 I honestly don’t know how many more times I will be making it! But the best part is that my hubby isn’t that fond of it so it’s basically just for me!!! He’s a Roohafza lover 😑😑😶

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But, for weekends I usually like making something that works well as a brunch. Why rush to have two meals on a lazy day when you can enjoy one delicious meal?! Obviously, since it’s the summers, I tend to keep it simple and quick. Bread Pizza works really well for an indulgent brunch too!

However, these Cheesy Corn & Paneer Toasties are even quicker, yummier and uses all those tiny bits of leftovers from your refrigerator! You can literally change the ingredients each time you make these and they will be so goooooooood! Beside, this baby hits the table in less than 30 mins…flat! My kinda cooking…or you can say baking😉

CHEESY CORN & paneer Toasties Cheesy toast Breakfast ideas Polkapuffs recipes

Let’s get going…

Yield: serves 2

Equipment: measuring cups/ spoons, baking tray, cooling rack, mixing bowl, parchment paper.

Ingredients:

6-7 nos. slices of bread or Pav

1/2 cup crumbled paneer (cottage cheese)

1/4 cup shredded mozzarella cheese + extra for the topping

1/4 cup sweet corn kernels

salt to taste

1 tsp mixed Italian herbs

1 tsp green chilli sauce

1 tsp red chillie flakes

Method:

Preheat the oven @180’c. Line a baking tray with parchment paper or aluminium sheet. Set that aside.

In a mixing bowl, add everything except that bread/ Pav & mix them well.

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Top the bread/ Pav with this mixture and add more cheese on the top. Place them in the prepared baking tray & bake for approximately 15-17 mins at 180’c or until the cheese melts & the bread/ Pav turns crisp.

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Once done, remove from the oven and cool on the cooling rack for 5 mins. Serve them with ketchup 😋

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This is irresistible…I for one, will be making these more often! Do try them out…I am  sure they will go really well with some cocktails too.

Love,

Shreya💖

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💓

Herbed Focacia

An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️ 

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……

Let’s get started:

Yield: One 6″-7″ round bread

Equipment: a mixing bowl, baking tray, cooling tray, measuring cups/ spoons, rolling board, rolling pin.

Ingredients:

1 cup APF (Maida)

1+1/2 tsp active dry yeast

1/2 tsp sugar

1/2 cup warm water

1/2 tsp salt

1-2 tbsp olive oil for the dough + extra to brush on later

2 tsp mixed Italian herbs + extra for topping

1 tsp chilli flakes + extra for topping

1 tsp garlic pwd + extra for topping

sea salt to taste for topping

Method:

Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.

Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.

Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

This tastes so good…you won’t have leftovers! 😀

Love,

Shreya💕

Adapted from the book Nita Mehta’s Baking Recipes.

 

Masala Pav

What’s your favourite snacking option? Can’t think of one?! Well…the same happens with us too😜 I just can’t pick one favourite! My hubby and I are die-hard street food fans….but I make them at home whenever we have a craving to ensure its healthy. ☺️ 

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Masala Pav is almost like Pav Bhaji but so different in terms of preparation using fewer ingredients and time. Also, it’s the best way to use up some left-over Pav bread or even make a instant snack for kids too👌

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Masala pav is spicy, robust and the Pav simply soaks up all the flavours and the becomes so moist..it melts in the mouth! 😉

Common, let’s get started…

Yield: serves 2-3

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

Ingredients:

5-6 nos. Pav

1/2 cup chopped onions

2 tbsp ginger garlic paste

1 tbsp chopped green chillies

1/2 cup chopped capsicum

1/2 tsp turmeric pwd

1 tsp degi Mirch

1 tbsp Pav Bhaji masala

1 1/2 cup chopped tomatoes

salt to taste

2 tbsp oil

butter as needed

lemon juice as needed

Method:

Slit all the Pav horizontally, butter them on all sides and set them aside.

Heat oil in the wok, once it’s hot add the onions, green chilli, ginger- garlic paste. Sauté until the onion turns golden. Then add the capsicum and cook for a few mins until it turns soft. Season with salt and add the remaining spices along with the Pav Bhaji masala as well. Mix well and add the tomatoes. Now cover and cook until the oil seperates. You can add some water if the cooked mixture looks dry, about 1/2 cup or so. Turn off the flame.

To assemble the Masala Pav, add butter to a hot pan, place the buttered Pav in the pan and add the prepared mixture and coat the Pav well with it. Cook for about 2-3 mins. Serve hot with some lemon juice and garnish with chopped coriander leaves!

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Lip-smackingly good….😀

Love,

Shreya💖

Poha/ Matar Poha

I have memories of countless weekends….my breakfast/ brunch would be Sunshine on a Platter…yes! That’s what Poha has always been for me…and my Mom makes the world’s best Poha! Hands down! 😘😘😘we’d fill our tummies with it..and then skip lunch. Some well deserved rest for Mom…what are weekends for then!? 

Poha recipe kanda poha recipe Matar poha chuda matar recipe Marathi snacks Bhopal style pohe How to make poha at home

She would even pack this for our lunch boxes sometimes..but I must confess – it tastes best when you have it piping hot! Straight out of the wok..onto your plates..no frills…just some home style cooking👌👌

She had learnt to make this almost 43 years ago..when she had come to Mumbai post her wedding….and ever since then it’s her Signature Dish! That’s because she changed the ingredients a bit to make something similar to one of her favourites from U.P./ Bihar..’chuda matar’ (‘chuda’ means beaten rice flakes and ‘matar’ is green peas)..often eaten as snacks😁 we don’t usuall add any Sev or peanuts while serving it….but you can😛

Let’s get on with my Mom’s recipe..

Yield: serves 2-3

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

Ingredients:

2  cup Poha (thick variety/ Jada Poha)

3 tbsp oil

1 nos. sliced onion

1/2 tsp mustard seeds

1 pinch hing (asafoetida)

2 nos. chopped green chilli

5-6 nos. Kari Patta (curry leaves)

1/2 cup green peas

1/2 tsp turmeric pwd

1 tsp grated ginger

salt to taste

1/2 tsp sugar

juice of 1 lemon

chopped coriander leaves to garnish

Method:

Firstly, we need to moisten the poha. For that, take sieved poha in n colander, pour 1 cup water over it. Let the water drain well. Keep it aside. Make sure you don’t drown it in any more water else, you will end up with a big lump of mushy poha.

Poha recipe kanda poha recipe Matar poha chuda matar recipe Marathi snacks Bhopal style pohe How to make poha at home

Now, heat oil in the wok. Once it’s hot, add mustard seeds & hing. Let them crackle a bit. Then add onions, curry leaves, ginger & chillies. Cook on medium flame until the onions turn golden colour. The season with salt, sugar & turmeric pwd. Add 1 tsp of water if needed to avoid the ingredients to stick at the bottom. Also add in the peas. Cook for about 5-6 mins. Stir in the moistened poha next. Cook for 2-3 mins. Add lemon juice. Mix & garnish with chopped coriander leaves😊 enjoy it piping hot!

Poha recipe kanda poha recipe Matar poha chuda matar recipe Marathi snacks Bhopal style pohe How to make poha at home

Try this…it’s just so yummy! You will be  hooked 😬

Love,

Shreya 💗

Schezwan Paneer

Schezwan Paneer or Chilly Paneer happens to be one of my favourite starters when I am at a restaurant….😁 perfectly spiced sauce with juicy paneer makes it irresistible for many of us! 

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs

Veggies give it a lovely crunch in between bites of velvety sauce..👌..this is something so easy to make at home.. I am sure everyone has their own version. So do I! I keep making it often and never really follow a recipe! But one thing that I try to always use is my Homemade Schezwan Sauce for making this! The flavours are so awesome…just like the restaurant style Schezwan Paneer! 😉

Here’s the easy peasy recipe…

Yield: serves 2

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

Ingredients:

200 gms cubed paneer (cottage cheese, or you can use tofu too)

1/2 cup cubes of capsicum

1/2 cup cubes of onion

8-9 cloves of garlic sliced roughly

5 tbsp Schezwan Sauce

salt to taste

sugar to taste

4 tbsp oil

1 tbsp toasted white sesame seeds (optional)

Method:

Heat oil in the pan, once it’s hot, add the sliced garlic. Let it turn golden brown, then add the cubes veggies and season with salt & sugar. Cook until these they a slightly soft but not completely cooked. They must retain their colour as well.

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs Restaurant style chilly paneer Restaurant style schezwan paneer

Then add the cubed paneer and Schezwan sauce. Give them all a mix but be careful not to break the cubes of paneer. Cook for about 5 mins. Turn off the flame and serve it hot. This goes well with some Hakka Noodles or Fried Rice too👌☺️

Garnish with some sesame seeds if you want to.

(*Please note that I haven’t added any extra soy or chilly sauce as my Homemade Schezwan Sauce is spicy enough. You can add extra sauce if you’d like it to be more spicy)

How to make schezwan paneer Easy recipe for chilly paneer Polkapuffs Restaurant style chilly paneer Restaurant style schezwan paneer

There you go…your Restaurant Style Schezwan Paneer is ready…within minutes! 😀

Love,

Shreya💕

Sesame Soya Tikki

Everyone enjoys snacking on some crispy, crunchy finger food! Dipping it in some sauce just makes it all the more yummy…along with a delicious drink to wash it all down👌😁…although a cup of hot tea does the trick too! 

Sesame soya tikki recipe Polkapuffs recipes Indian starters Snacks Easy snacks Vegetarian starters Soya Aloo tikki

These Sesame Soya Tikkis make for a great starter/ snack as they are loaded with yummy & healthy ingredients…no frying…no oily mess! Serve these with my homemade Schezwan Sauce and some Iced Green Tea Limeade…perfecto!

Sesame soya tikki recipe Polkapuffs recipes Indian starters Snacks Easy snacks Vegetarian starters Soya Aloo tikki

They even make a great lunch box for kids…😊 Let’s get started..

Yield: 6-8 medium Tikkis

Equipment: a non stick pan, a mixing bowl, measuring cups/ spoons, a spatula.

Ingredients:

2 nos. large boiled & mashed potatoes

1/4 cup soya granules

1/4 cup grated carrot (you can add any veggies of your choice or skip them too)

1/2 tsp ginger paste

1 tbsp chopped mint leaves

1 tbsp chopped coriander leaves

1/2 tsp Chaat masala

1 tsp chopped green chillies (*omit it when you are cooking these for kids)

1 tsp roasted cumin pwd

1/2 tsp red chilli pwd*

salt to taste

2-3 tsp oil to shallow fry the tikki

1/2 cup slightly roasted white sesame seeds

Method:

Soak the dry soya granules in one cup of warm water for 15 mins & squeeze out all the water well. Place it aside.

Next, add all the above ingredients except oil and soya granules in a mixing bowl, mix them well. Then add the soya granules & combine everything well.

Sesame soya tikki recipe Polkapuffs recipes Indian starters Snacks Easy snacks Vegetarian starters Soya Aloo tikki

Next, shape the mixture in equal sized Tikkis, roll them in the sesame seeds and set them aside. Heat the non stick pan, once it’s hot enough, place the tikkis on the pan & add few drops of oil around them. Cook them on medium flame for 3-4 mins on both sides or until the seeds turn golden brown and crunchy. That’s it, serve them piping hot! 😀

Sesame soya tikki recipe Polkapuffs recipes Indian starters Snacks Easy snacks Vegetarian starters Soya Aloo tikki

Healthy snacks are ready!

Love,

Shreya💗

Adapted from Tarla Dalal.

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