Category: Starters

Homemade Schezwan Sauce

We Indians love our Indo-Chinese cuisines to the hilt! ๐Ÿ˜œ I am no different….I am crazy for the all of them…๐Ÿ˜Š

And Schezwan Sauce happens to be my favourite…ever since I first tasted it as a dip along with some Spring Rolls long back! I just fell in love with the fiery, tangy and the mild sweetness all at once!

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I even started buying this sauce by a popular brand…however it was obviously full of synthetic preservatives & added colours. So not exactly the healthiest option. So I looked up a few recipes & found one which was perfect. It tastes fiery and absolutely lip-smacking! ๐Ÿ˜ฌ๐Ÿ˜ฌ๐Ÿ˜‰

*Please note that I have used fresh red chillies as they are in season now. However, you can use dried chillies, just soak them in warm water for 1 hour & de-seed if you wish to reduce the heat. Then, continue with this recipe.

*We don’t like a very chunky texture hence, I grind the ginger & garlic with the chillies. You can cook them with the onions.

Let’s start the recipe..

Yield: approx 400 gms

Equipment: a wok, a ladle, measuring cups/ spoons.

Ingredients:

200 gms chopped fresh red chillies (de-seed if needed)

1/4 cup chopped garlic

1/4 cup chopped ginger

5 tbsp oil

6 tbsp vinegar (I used Apple Cider vinegar, you can use any variety but avoid balsamic or a darker vinegar)

4 tbsp soy sauce (I used light soy)

2 tbsp ketchup (add more if you like it sweeter)

1/2 cup finely chopped onion

1 tsp cornstarch/ cornflour

salt to taste

Method:

Grind together chopped chillies, ginger & garlic using 2 tbsp of vinegar to a smooth paste. Set it aside.

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Then, heat oil in the wok and sautรฉ the onions until translucent. Next add the paste you have kept aside. Cook for 5-8 mins on low flame. Season with salt, add the remaining vinegar & the sauces too. Mix well. Then dilute cornstarch/ cornflour with 2 tbsp water & add it to the simmering sauce, keep stirring continuously for a few mins. Let the sauce again simmer for about 5 mins. That’s it…turn off the heat and cool completely before storing in glass/ porcelain bottles.

It stays well in the refrigerator for at least 2 weeks although I have stored it for almost 45 days with no change in flavour & colour.

Serve it with any & every snacks ๐Ÿ˜œ

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Try this today…I promise, you won’t be buying this anymore! ๐Ÿ˜‰

Love,

Shreyaโค๏ธ

Adapted fromย Sharmis Passionsย & Khana Khazana

Samosa/ Banarasi Samosa Chaat

I don’t think there is anybody who doesn’t like ‘Garama-Garam Samosas’!! โค๏ธโค๏ธ…my personal favourite among all the ‘desi’ snacks!!ย 

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Crispy…golden brown….& piping hot. Stuffed it’s some spicy potatoes & green peas. Earthy flavours within a light, flaky outer coating! ๐Ÿ˜ฌ

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These flavours are once again, typical from my family’s hometown..’Varanasi’/ ‘Banaras’ and are smaller in size as you can see. They are made in almost the same way all over U.P. and the adjoining areas. Flavours of Garam Masala & asafoetida (hing) are very dominant. Besides, we don’t add peanuts or raisins in the stuffing. But you can do so if you like๐Ÿ˜Š

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And then…comes the Chaat! ๐Ÿ˜œ๐Ÿ˜œ๐Ÿ˜œ Benarasi Chaat is very famous…and the flavours are unbeatable๐Ÿ˜๐Ÿ˜’Chaat Bhandaars’ (shops) dot the map of this Holy City๐Ÿ™ So when it comes to samosas…they add lots of tang and flavour to it…chickpea curry (Mattra), chutneys…chopped onions, some broken Sev top the samosa๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ˜‹ it’s finger-licking goodโ˜บ๏ธโ˜บ๏ธ

https://polkapuffs.wordpress.com/2015/11/07/masala-sev-recipe-kara-sev-recipe/

Doesn’t this make you drool!? My Mom makes the best Samosas and Banarasi Samosa Chaat..and today I am sharing her recipe here…๐Ÿ˜„

Let’s start the recipe..

๏ธYield: 12 medium samosas

Equipment: a wok, a pan, rolling pin, measuring cups/ spoons, a slotted ladle, extra spoons & plates as needed, a pressure cooker.

Ingredients:

For the dough:

2 cup Maida (APF)

2 tbsp warm ghee

1 tsp ajwain (carrom seeds)

salt to taste

water as needed

Method:

Mix all the ingredients except the water in a bowl. Rub the ghee with the Maida for at least 10 mins as this gives very good, flaky samosa. The texture will resemble breadcrumbs. Then add little water at a time and make a semi-stiff dough. Let it sit let for a minimum of 30 mins.

For the stuffing:

3 nos. boiled and chopped potatoes

1 cup green peas

1/2 tsp hing

1 tbsp oil

1/2 tsp cumin seeds

2 tsp chopped coriander leaves

1 tsp each of coriander pwd, cumin pwd (Jeera pwd), red chilly pwd, Garam masala.

1/2 tsp amchur pwd (dry mango pwd)

A pinch of turmeric pwd

salt to taste

Method:

Heat oil in a pan, add hing & cumin seeds. Once they splatter, then add the potatoes and green peas. Sautรฉ for 5 mins. Then add the dry masalas and season with salt. Cook for 5 mins. Turn off the flame. Add coriander leaves & mix well. Let the stuffing cool completely before proceeding ahead.

Assembling the samosa:

Make a lemon sized ball of the dough…divide the dough similarly. Now roll each ball to a thickness of about 3mm. Not more.ย Cut the the rolled dough into two half circles. Make a cone of each half. Seal it carefully. Add the stuffing into the cone…about 1 tbsp in each cone or little more.

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Then close the third side of the cone well. Use some water to seal the dough well. Repeat for all the dough. Keep aside for 20 mins before frying them.

Next, heat enough oil in a wok to fry the samosas. Once the oil is hot enough, reduce the flame and drop 2-3 samosas into the oil. Deep fry them at low flame to get crispy & well cooked samosas.

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Once done, remove from the oil & drain on some tissues. Serve them piping hot with dips/ chutney of your choiceโ˜บ๏ธ

Now…if you are want to serve it as a Chaat

Ingredients for the Mattra:

1 cup dry, white chickpeas

3 cup water

salt to taste

1 tsp roasted Jeera pwd

1 tsp Deggi mirch

1/2 tsp chaat masala

Method:

Soak the chickpeas for 5-6 hours. Then add the soaked chickpeas in a pressure cooker with some salt & 3 cups of water. Cook for 4-5 whistles. Let the steam release on its own. Then add the other masalas mentioned above and mix well. That’s it.

Plating for the Chaat:

Take 2-3 samosas, break them into pieces. Add the mattra, chopped onions, Sev, tamarind chutney, green chutney & chopped coriander leaves over the pieces of samosa. Squeeze some lime juice! That’s it…enjoy it warm๐Ÿ˜Š๐Ÿ˜Š

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Well…I am drooling again! So it’s time I go and gorge on some of this awesome food! ๐Ÿ˜œ

Love,

Shreya๐Ÿ’•

Do check out authentic Litti Chokha too!

Vegetable Croquettes

Some evenings my hubby craves for snacks with his tea….I say ‘some evenings’ because he usually doesn’t take anything with his evening tea. He loves his tea…so wouldn’t miss that for anything..but munchies aren’t a compulsion ๐Ÿ˜ That sure does make life easier for yours truly!! ๐Ÿ˜œย 

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So last evening he texted me saying that he was craving something spicy like Bhajia /Pakodas! I said no way..I am not frying anything…you will get spicy but definitely not fried. We have consumed too many calories in the past couple of weeks… He was okay with that…told me to go ahead and keep it ready. I looked into my fridge & pantry to check what could be made in precisely 50 mins! Lol!

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I am used to keeping some boiled potatoes & beetroot in my fridge…so assemble a quick sandwich usually. But then again, my hubby isn’t fond of sandwiches too….yeah too many restrictions ๐Ÿ˜ซ๐Ÿ˜ซ So I decided to add some peas & spices…to make croquettes! Easy-peasy, crunchy Vegetable Croquettes ๐Ÿ˜‰ Non fried…cos they are made in my trusty Aebelskiver / Appe pan!! They taste great…maybe something like a Kolkata Cutlet or even the famous Indian Railway Canteen Cutlets.ย 

Yield: 7-8 large croquettes.

Equipments: An Aebelskiver /Appe pan, mixing bowl, measuring cups/ spoons, a couple of spoons/ forks, a plate.

Ingredients:

For the croquettes:

1 nos each of potato, beetroot & carrot (boiled & mashed)

1/4 cup boiled green peas (you can add more veggies of your choice like sweet corn, French beans, etc)

1 slice of brown bread (remove the sides)

1/2 tsp red chilly pwd

1/2 tsp ginger paste

1/2 tsp green chilly paste

1/4 tsp turmeric pwd

1/4 tsp amchur pwd (dry mango pwd)

A pinch of kala namak (Himalayan pink salt)

a pinch of hing (asafoetida)

salt to taste

Method:

Mix all the above ingredients well in a mixing bowl. Avoid lumps & don’t add any water. Set it in the refrigerator for 10-15 mins. The mixture will be easier to handle & shape when slightly cold.

For the outer coating:

1/2 cup rice flour (options given at the end of the post**)

some water

salt to taste

1 cup fine rawa / semolina

1-2 tsp oil to cook

Method:

Make a thick paste using rice flour and little water. Season it with some salt. Not too much though, as the croquettes will have seasonings. Place the semolina in a plate to roll the croquettes.

Heat the Appe pan alongside and add a few drops of oil in each indentation. The pan should nicely heated, if not the croquettes won’t be crunchy.

For assembling:

Take the mixture out of the refrigerator and immediately make 7-8 equal sized balls and set it aside. Coat each ball with the rice flour paste and then roll it in semolina. Place it in an indentation of the Appe pan. Repeat the same steps for the other balls too. Cook on each side for about 3-4 mins to get an even colour & crunch. You can add a few more drops of oil if required. Once done, serve them piping hot with some ketchup or green chutney โ˜บ๏ธ

**They are super crunchy as they are coated with rice flour. Although, if you don’t have rice flour, you can use cornflour or APF (Maida) in the same quantity and follow the same steps.

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They turned out perfect…almost oil-free…ideal for kids too! My hubby loved them ….because this is the first time made a non fried version of these Croquettes…๐Ÿ˜€๐Ÿ˜€ No one can really know the difference. A must try for all ๐Ÿ‘Œ

Love,

Shreya๐Ÿ’—

Rustic Pizza Pinwheels

Everyone loves Pizzas! It’s true…I haven’t ever come across anyone who doesn’t ๐Ÿ˜‰ I can have it everyday! It’s the oozing cheese along with a tangy pizza sauce that really makes all the difference for me….and not to forget…a really good pizza base ๐Ÿ˜Š

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Yes…nothing tastes worst than a chewy, rubbery pizza base…no matter how good your sauce or toppings are!! The base or the crust, must have the perfect balance of flavour, airiness & should be light! That is obviously achieved by using yeast in the right proportion & proving the dough with great care. And I have finally perfected the recipe for a perfect pizza base! Learnt the trick from A Spicy Perspective! A few trials & errors have taught me something very important – proportion. It’s the key to getting perfect results! I was so driven to perfect it…that I finally bought a proper kitchen weighing scale too ๐Ÿ˜ฌ ….something that I had been putting off for almost an year!

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The results are for you to see! A perfect crust with soft, pillowy texture within… I have used this recipe almost thrice now & I am happy each time! So I thought of making something which was lying in my Pinterest folders for the longest time ever! Pizza Pinwheels! I did my take on it and made a bit Rustic..! Hence, Rustic Pizza Pinwheels!

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The recipe for the base is adapted from Nita Mehta’s cookbook with a slight change in the ingredients & proportions as well. I did watch many YouTube videos to understand the kneading bit over the last few months!! ๐Ÿ˜€ So, to make the Pinwheels happen, I followed the recipe for the base & then worked on it with some sauce & fillings of my choice! Pizzas can be so versatile…just play with the toppings…infinite options๐Ÿ‘ŒI like my pizza simple…you can easily alter them as per your preference…you can add non-veg fillings as well..or keep it simple with just the sauce & some cheese ๐Ÿ˜„ Let’s get started with the recipe….

๏ธYield: makes 8-9 large pinwheels

Equipment: 1 large mixing bowl, a small bowl, a fork, a rolling pin, a sharp knife, measuring cups/ spoons, baking tray, cooling rack.

Ingredients for the base:

2 cups plain flour (Maida/ APF, 1 cup is approx 130 grams)

some extra flour to dust

2+1/2 tsp dry active yeast (1 tsp is approx 3.5/ 4 grams)

2 + 1/4 tsp sugar

3/4 cup warm water (you should be able to dip your finger comfortably)

2 1/2 Tbsp oil + extra for greasing

1 tsp sea salt (use regular salt if you don’t have sea salt)

Ingredients for the filling:

1/2 cup pizza sauce ( I used readymade)

1/4 cup eggless mayonnaise

1/2 tbsp garlic powder (optional)

1 tbsp mixed Italian herbs

sea salt to taste (use regular salt if you don’t have sea salt)

4-5 tbsp grated mozzarella cheese

4-5 tbsp chopped veggies of your choice (I used capsicum & sweet corn)

Method for the base:

Take warm water in a bowl, add the sugar and yeast to it. Cover it and leave to prove & froth for 10 mins in a warm place. Next, in a large mixing bowl, add the flour, 2 1/2 tbsp oil, salt to taste. Now add the entire proved yeast mixture & using a fork mix everything together to make a sticky dough. It will be very sticky but should not be falling apart at all. Now, sprinkle some flour on a work surface, and drop the dough on it,sprinkle some more flour over the dough. Using your palms, start kneading the dough well. Add more flour if the dough feels too sticky or some water if it feels very dry. Keep kneading well for 10 mins. You will have a neat, non-sticky ball of dough. Knead it for a couple of mins more. It should all look like this.

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Now, grease the mixing bowl which you have kept aside & place the dough in it, cover with a lid or cling film & set aside in a warm place for 1 1/2 hours to prove. It should be double or more than double in size after proving. It will look like this.

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In the meanwhile, pre-heat the oven at 210’C.

Now, punch down the dough, and knead for a min. Then again sprinkle some flour on the work surface & using a rolling pin, roll the dough in a rectangular shape. The thickness should be about 6-7 mm. Dust it with some flour again. Now leaving an inch space on all four sides, spread some pizza sauce, top it with mayonnaise, then the garlic pwd, Italian herbs, salt, grated cheese & some veggies of your choice. Flatten them out carefully. And start rolling from one end, carefully so that the dough doesn’t tear or the filling shouldn’t spill out. Seal the edges by pinching them together. Next, using a sharp knife, cut pinwheels of about 1 1/2″ thickness. Make sure the fillings don’t spill. Grease your baking tray with some oil. Place these pinwheels carefully a little apart from one another.

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Bake these for 25 mins @ 210′ C using both upper and lower heating rods. If you see that they are turning too dark, lower the temperature as each oven is different. Once done, remove from the oven & cool for 5 mins on a cooling rack. Serve them warm with any dip/ sauce of your choice! My hubby & I dipped it in some garlic butter…it was pure heaven! ๐Ÿ˜‡

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Totally drool-worthy, aren’t they?!!! ๐Ÿ˜› These were yummy…..do try soon! They are a great option to serve at kids parties, or as starters…even alongside your favourite soup! ๐Ÿ‘Œ๐Ÿ˜

Love,

Shreya ๐Ÿ’—

Crispy Baked Potato Wedges

Who doesn’t like munching on some crispy, fried potatoes, I know I do! I love everything fried…it’s my happy place in heaven ๐Ÿ˜› but I needed to stop eating fried stuff for a bit …had too much recently!ย 

But I still believe fried food takes to me to heaven…LoL! Sabudana Wadas for my fasts and Pyaaz ki Kachori over the weekend kept me in my happy place for a good few days! But, now it was high time I behaved โ˜บ๏ธ

baked potato wedges

Now seriously, look at these golden wedges! Don’t they look divine…?! All crispy and spicy on the outside…and perfectly mushy inside. That’s how I would like them had I fried them. But then again…I couldn’t let myself do that. And besides, hubby dearest had told me after his third kachori,ย “These are great and everything ๐Ÿ˜˜ …. but quit feeding me fried food for a bit!”

I laughed! I knew it was a warning…I was wavering from my promise to avoid fried food ๐Ÿ˜‡ so yesterday, I was craving for something crispy for munching a bit…and also a great ‘healthy’ cook-off has been happening in one of the food groups that I am a part of …so thought of baking some potato wedges ..perfect excuse for participating & going the healthy way โค๏ธ But just in case you want to bake something that screams ‘heavenly’ …have a look at my Loaded Potato Skins ๐Ÿ˜‹

Baked potato wedges

Too easy to do…just a few ingredients that are available in the pantry..& these humble potatoes won’t look all that humble anymore! I first made these last year after having tried some baked wedges at Chilisย long back..Looked them up at Pinterest and I just knew what I had to do and immediately wanted to try them at home…so added the flavours basis whatever I could taste and they turned out very well! The recipe goes like this…

Yield: serves 2

Equipment: 2 mixing bowls, 2 baking trays, parchment paper/ baking paper/ aluminium sheet, a cooling rack, measuring cups/ spoons.

Ingredients:

3 nos large potato

sea salt to taste (you can use regular salt)

1/2 tsp red chilly pwd

1 tsp garlic pwd (use fresh garlic paste if pwd is unavailable)

1/4 tsp black pepper pwd

1 tsp mixed Italian spice

a pinch of nutmeg pwd

2 tbsp refined oil (I ran out of olive oil)

1/2 tsp peri-peri spice mix (optional)

1 tbsp chopped fresh coriander (optional)

Method:

Wash the potatoes well. DO NOT peel them. Cut each potato into halves lengthwise and then cut each halve into 4 wedges. Soak these wedges in chilled water in a large bowl for about 30 mins.

After 30 mins, drain the water & pat them dry. Preheat the oven @ 230’C. Line a baking tray with parchment paper/ aluminium sheet. Set aside.

In another mixing bowl, add all the above ingredients except the peri-peri spice mix and coriander. Give it a mix and add the potato wedges. Mix well so that the oil & spice mix coats each potato wedge well. Now place the wedges separately on 1 baking tray and spread any remaining oil & spice mix over it.

Bake these @ 230’C for approximately 35 mins. I used the lower rods for the first 15 mins and both upper & lower for the last 20 mins while baking in the middle rack. Also, I placed another baking tray on the lower rack to avoid direct heat from charring/ burning the underside of these wedges. Once done, toss them in some peri-peri spice mix and chopped coriander leaves if you like.. & serve immediately with ketchup or any dip so that they are crisp.

Baked potato wedges

That was easy…& trust me they are too delicious to resist ๐Ÿ˜‰

Love,

Shreya ๐Ÿ’–

Pyaaz ki Kachori

I became a huge fan of these Pyaaz ki Kachori, when I visited Jaipur almost a decade ago and stopped by Rawat’s…. These Kachoris were crisp on the outside and perfectly moist within..and such a burst of flavour with every mouthful! Can’t remember how many I must’ve eaten back then!! ๐Ÿ˜ฌย 

image

They were always on my mind… I mean I wanted to replicate these forever… And I finally made up my mind that I’d give it a go with whatever flavour I still got in my mouth when I thought of them & obviously..my ever obliging mom asked one of friends for a general idea as to what would go into making these.. My mom’s friend spent a good couple of years in Jaipur very recently and luckily had a fair idea about the ingredients! Lucky me! ๐Ÿ˜‡

image

That’s what they looked like from inside…although I didn’t make very large ones..we loved the overall flavour & they did come pretty close to original Rawat’s famous Pyaaz ki Kachori. It’s pretty easy and doesn’t need too much prepping!! Let’s get on with the recipe…ย 

๏ธYield: 7-8 medium Kachori

Equipment: a large heavy bottom wok, a slotted spatula, a large mixing bowl, measuring cups/ spoons, a blender, some tissues/ absorbent kitchen paper, a small pan

Ingredients:

For the the outer cover:

2 cups APF (Maida)

1 tbsp warm ghee

water as needed

1/2 tsp ajwain (carom seeds)

salt to taste

Method:

Take the flour in a large mixing bowl, add warm ghee and rub the flour with your fingertips for 7-8 mins, then season with salt & carom seeds. Add adequate water to make a medium stiff dough. Cover it with a damp cloth and set aside.

For the filling:

5 nos medium onions peeled & finely chopped

1 tbsp coriander seeds (dhaniya)

1 tsp jeera seeds (cumin)

1 tsp saunf seeds (fennel)

5-6 nos peppercorns (sabut Kali mirch)

2 nos whole dry red chilly

1 tsp ginger paste

1 tsp garlic paste

1 tsp green chilli paste

salt to taste

1/2 tsp Garam masalaย 

1/4 tsp turmeric pwd

2 tsp oil

1 pinch sugar

2 tbsp chopped coriander leaves

1/2 tsp amchur pwd (dry mango pwd)

For Frying:

oil as required.

Method:

Heat a pan & dry roast coriander seeds, fennel seeds, peppercorns, cumin seeds & whole dry red hollies for 5-6 mins. Turn off heat the heat and let them cool for a few mins. Next, grind these coarsely in a blender. Set aside.

Heat oil in the same pan, add chopped onions & a pinch of sugar and sautรฉ till they turn a bit brown. Next add the fresh spice pwd, turmeric pwd and give them a mix. Also add the ginger, garlic & green chilli pastes and sautรฉ for 3-4 mins. Let the oil separate from the spices…it will take about 4-5 mins. Season with salt & add the Garam masala. Cook for another 5 mins. Add amchur pwd and chopped coriander leaves. Stir and turn off the heat and set it aside.

Assembling:

Knead the dough once again and make small balls of equal size. Flatten each out with your fingers and your palm or rolling pin. The diameter can about 3″ or less & thickness should be a little more than that of a puri. Then add a tbsp or so of the filling and close the ball well so that the filling doesn’t come out while frying.

Now, heat oil in a large, heavy bottomed wok. Once it’s enough, drop 2-3 Kachoris in the oil and fry well from both side until they turn a rich golden colour. Drain well on a tissue paper/ absorbent kitchen paper. That’s it! Done ๐Ÿ˜‰ I served these hot with some fried green chillies & imli ki khatti meethi chutney ๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ˜€

Pyaaz ki Kachori

The filling, if kept in the refrigerator can last for 2-3 days. Hope you enjoy these soon!

Love,

Shreya ๐Ÿ’ž

Peri-Peri Spiced Cheesy Potato Skins

I love everything cheesy….does that sound cheesy?! ๐Ÿ˜‰ but it’s true…I could add cheese to my ‘dal roti’ too…!!.and thinking back…I might have actually done that at some point in time! Mom would know better ๐Ÿ˜†๐Ÿ˜†

image

And my hubby happens to be my opposite when it comes to cheese…he does like it but follows a diet and cheats rarely ๐Ÿ˜ฑ๐Ÿ˜ฑ I mean really rarely! So whenever I make something loaded with cheese ..cream and butter..I end up eating most of it as he sticks to a bite or two…(no complains) …more for me! ๐Ÿ˜›๐Ÿ˜›๐Ÿ’ƒ

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So coming to these beauties…I had been craving something cheesy for a couple of days..so I decided to make a cheesy dish….full of butter, cream and loads and loads of cheese…but was doubtful if hubby dearest would ‘cheat’ …so texted him..asking the same..and to my complete and utter surprise…he wrote ‘I am in the mood for something cheesy too! Avoid a pizza..something new maybe ๐Ÿ˜’ I smiled to myself! I didn’t want pizza too. I already had something in my mind that I had been eyeing on Pinterest for a few weeks! But didn’t really follow any recipe…I never need one when it comes to CHEESE!!!

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It took me all of 45 mins to get this on the table! Quick, delicious…every bite oozing with cheese, cream and melting butter! Not a dieters dream ๐Ÿ˜œ

Lets get to the recipe.

๏ธYield: serves 2

Equipment: baking tray, aluminium foil sheet, a cooling rack, measuring cups / spoons, a bowl.

Ingredients:

2 nos large potatoes (par boiled, not peeled)

1/4 cup fresh cream ( I used Amul)

1 cup grated cheese (I used packaged shredded pizza cheese)

1/2 tbs garlic granules (use fresh garlic if granules are not available)

Sea Salt to taste (use regular salt, it tastes the same)

1 tbsp mixed Italian spice pwd

1 tbs peri-peri spice mix (store bought)

1/2 tbsp red chilli flakes

2 tsp bread crumbs

2 tsp butter

oil as needed

2-3 tbsp sour cream

Method:

Pre-heat the oven @ 200’C (turn on both the upper and lower rods for this). Line a baking tray with aluminium foil and grease it with some butter /oil.

Cut the 2 par-boiled potatoes in half very carefully keeping the skin intact, you will have 4 halves. Scoop out the potatoes but keep some flesh intact close to the skin for all 4 halves. Now, keep the scooped potatoes aside, and take a bowl, add the scooped potato flesh, cream, mix Italian spice pwd, peri-peri spice pwd, red chilli flakes, garlic granules, butter & salt to taste. Give it a good mix, it should be smooth and creamy. Now fill the potato skins with this mixture. Sprinkle some bread crumbs on top of each filled potato skin. Spread generous amount of grated cheese on top of the bread crumbs. Sprinkle some sea salt, red chilli flakes & mixed Italian spice pwd for extra flavour. Drizzle some oil over each filled and dressed potato skin. Keep them on the prepared baking tray a little apart from each other. Bake them for 20 mins in the top most rack of your oven so that the filled skins get a good colour! ๐Ÿ˜Š

Once baked, keep them on the cooling rack for a few mins. Plate these, add a dollop of sour cream….sprinkle some red chilli flakes & Italian spice pwd! That’s it.. Enjoy these hot and gooey..melting right onto your plates!

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Since I was serving them for dinner. I paired them with some fresh green salad and a glass of chilled orange juice! A complete meal in just 45 mins!

Love,

Shreya โค๏ธโค๏ธ

Nutty Rice Croquettes

I love fried food…and this season is the perfect excuse to indulge in it!! ๐Ÿ˜›๐Ÿ˜›
Last week I had shared the recipe for my Lehsuni Pakode aur Teekhi Lal Chutneyย and Maska Mathrisย here….they were a deep fried heaven! Made two big batches of the Pakode within half an hour on hubby’s request ๐Ÿ’“ who usually avoids fried food.

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But he loves snacking on spicy stuff…so I keep my Appe pan very handy. You can try my Sabudana Wadas ..they turned out so well even though they aren’t deep fried ๐Ÿ˜Š

Anyways, coming to these Croquettes… They just happened on an impulse a couple days ago…had some boiled rice in my refrigerator begging me to use them. So decided to go ahead and make something for my hubby to have with his evening tea! Since he didn’t want an oily snack, I used my Appe pan…just a few drops of oil…and the result was awesome! Crispy and crunchy on the outside and perfectly moist inside! Some spicy dip on the side, with a cup of tea along with these croquettes…and my hubby thoroughly enjoyed them! ๐Ÿ˜

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And if you do not have any leftover rice, that’s fine too, make some fresh rice, drain all the water once it’s cooked and spread the rice on a plate to dry out for 15-20 mins! The end results are just as fabulous ๐Ÿ‘Œ๐Ÿ‘Œ lets get started with the recipe… โ˜บ๏ธ

Yield: 10-12 medium croquettes

Equipment: Appe pan (optional, you can deep fry), a mixing bowl, measuring cups / spoons, absorbent kitchen paper.

Ingredients:

1 1/2 cup cooked rice

2 small boiled, peeled and mashed potatoes

1/4 cup roasted and crushed peanuts

2 tsp chopped green chillies

1 tbsp chopped coriander leaves

1 tsp lemon juice

salt to taste

a pinch of asafoetida (hing)

1 tbs ginger garlic paste

2 tbs rice flour (you can use cornflour or APF as well)

1/4 tsp chaat masala

oil as required

Method:

Mix all the ingredients mentioned above except the oil. Make sure the mixture is combined well. Keep this mixture in the refrigerator for 10-15 mins. Next, make croquettes of equal size. If your using the Appe pan, simply drop a croquettes in each indentation and a couple of drops of oil around them, cook well on the first side to get a deep brown colour. Then flip over to the other side and cook until you get an even colour. That’s it. Serve them piping hot!!

Alternatively, you can deep fry these croquettes…but I have kept things healthy. ๐Ÿ˜‰

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Love,

Shreya ๐Ÿ’“

Lehsuni Pakode aur Teekhi Lal Chutney!

Baarish ka mausam aur garama Garam pakode!! Wow! Awesome combo. And for my ‘chai‘ loving hubby, a mug of steaming ginger tea!ย 

We woke up yesterday morning to the most beautiful climate…breezy, rainy and everything looked green. I looked at my hubby and I knew why he was smiling back at me! ๐Ÿ˜‰ I quickly freshened up and rushed into the kitchen. And 20 mins later … Taddaaaa! A platter full of my special ‘Lehsuni Pakode aur Teekhi Lal Chutney’.

I mean I did have the chutney ready already since the previous day๐Ÿ˜๐Ÿ˜› saves time having this fiery dip on hand.

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We enjoyed it too much…sitting in the balcony..enjoying the view and munching happily on these hot and crispy pakodis. So much so, I was asked to make a ‘round 2‘ by my ever dieting hubby!! ๐Ÿ˜˜

Lehsuni‘ cos I love garlic…love them too much actually! And trust me, the flavour is to die for.. Well then let’s get on with the recipe.

Yield: serves 3-4

Equipment: a wok to fry, slotted spatula, a mixing bowl.

Ingredients:

2 nos large potatoes finely sliced

2 nos medium onions finely sliced

1 nos small white radish finely sliced

10-12 large / 15-18 small cloves of garlic freshly minced

salt to taste

oil to fry

1 tsp red chilli pwd

1/2 tsp amchur pwd

1/2 tsp haldi pwd

1/2 tsp roasted cumin pwd

1 tbsp chopped green chillieS

2 tbsp coriander leaves finely chopped

6 tbsp besan ( chickpea flour )

1 tbsp rice flour

a pinch of hing (asafoetida)

Method:

Mix all the ingredients together except the oil to make a thick mixture so that the besan coats everything well but isn’t dripping at all. Heat enough oil in the wok, once it’s hot enough, start dropping a tbsp of the mixture into the hot oil and fry on medium heat. Once the pakodis turn a rich golden colour, take them out of the oil and drain on absorbent papers. That’s it! Serve them piping hot! ๐Ÿ˜‰๐Ÿ˜›

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Ingredients for the Teekhi Lal Chutney:

20-25 nos whole dry red chilly

20-25 nos garlic cloves

salt to taste

little water to grind

1/4 tsp cumin pwd

1/2 tsp vinegar

Method:

Soak the red chillies in some water for 30 mins. Drain the chillies and set aside. Peel the garlic cloves and chop them roughly. Grind everything together using little water to make a smooth paste. The chutney is done ๐Ÿ˜ keeps well for 5-6 days in the refrigerator.

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I am sure your gonna love these!!

Love,

Shreya ๐Ÿ’•

Crispy Sabudana Wadas in Appe Pan / Crispy Sago & Potato Croquettes in Aebelskiver Pan.

Its Spring time…which marks the beginning of Chaitri Navratris…when we Hindus worship Goddess Durga for 9 days while we fast. The 9th day signifies the end of the Navratris & it’s celebrated as Shri Ram Navmi.

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So I thought I should start my fasts by making an all time favourite of mine. Something so easy, healthy and yummy!! Sabudana Wadas…or Sago & Potato Croquettes but I have chosen to make these in an Appe pan /Aebelskiver pan. Although these Wadas or Croquettes can easily be deep or shallow fried, I prefer them with as little oil as possible. Trust me, the taste won’t be compromised ๐Ÿ˜Š They are crispy on the outside and creamy and soft on the inside. Just as the deep fried ones would taste.

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One can have these Wadas / Croquettes even when you aren’t fasting (yeah, I do that a lot) ๐Ÿ˜œ they can be excellent snacks for tea times too..or for a filling breakfast.

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Let’s start with the recipe, it requires a bit of prior prepping..๐Ÿ˜€

Yield: 15-17 small Wadas / Croquettes

Equipment: Appe / Aebelskiver pan, a mixing bowl, a couple spoons & forks.

Ingredients:

1/2 cup Sabudana / sago

3 nos medium potatoes boiled and mashed

2 nos green chillies finely chopped

1 tbsp coriander leaves finely chopped

1tbsp lemon juice

1/4 cup roasted, husked & roughly crushed peanuts

Sendha namak / Himalayan Rock salt to taste ( you can use regular salt too if you are not fasting)

1/2 tsp roasted cumin pwd

a pinch of sugar (optional)

oil as required

Method:

Wash the Sabudana / sago under running water till water runs clear. Soak it overnight in a little water, just enough to cover the Sabudana / sago (even soaking for a minimum of 4-5 hours works well for me). Don’t keep any excess water while soaking.

Next, once the Sabudana / sago is soaked, mix all the ingredients together except the oil in the mixing bowl using a fork and make sure there are no lumps in a potatoes. Heat the Appe pan / Aebelskiver pan, add a few drops of oil in every indentation.. Make small balls with the batter and place in the pan. Cook for about 2-3 mins on the first side on low – medium flame else they will remain uncooked from within. Now turn them over and cook for a further 2 mins. They will get a rich golden – brown colour on all sides and will crisp up as well. Do the same for the entire batch. Serve them hot with any dip / sauce of your choice. Since I was fasting, I had them with some plain curd and fruits. That simple!! ๐Ÿ˜˜๐Ÿ˜˜

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Happy fasting everyone!

Love,

Shreya ๐Ÿ˜Š

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