Category: Vegan Recipes

Strawberry Popsicles – Gluten free, Vegan, Paleo

I love popsicles and I cannot lie. LoL!!! It’s not a secret I guess. Each summer, I share a few recipes. These Strawberry Popsicles are pretty straightforward too. This recipe is gluten free and vegan. It is also Paleo. Hence, folks who are on a diet can enjoy these too. 

Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Popsicles – Gluten free, Vegan, Paleo is a new experiment which rocked! Last year I had shared the recipe for my Volcano Pops, for which I got amazing feedback too! And have you guys seen my Mango and Kiwi Popsicles, pretty and so flavorsome! There are so many kinds of fruit based popsicles I’m yet to try and share here, the possibilities are endless.:)

Strawberry Popsicles - Gluten free, Vegan, Paleo

I prefer using everyday, easily available ingredients for making pops. These Strawberry Popsicles – Gluten free, Vegan, Paleo are very easy to put together. Ideal for kids too as these do not contains added colors or preservatives. Since they are full health, it’s safe to say that you can have them for breakfast when it gets way too hot! No one’s judging!
Strawberry Popsicles - Gluten free, Vegan, Paleo

So coming to what goes into it, well anything goes actually. I love strawberries and they are in abundance around me so I’ve used those. Use any fruit juice or pulp, it will work. To my surprise, strawberries are really sweet this year, hardly any tang or tartness. As always I’ve been snacking on them by the pound! So, when I wanted to male these pops, I didn’t need much sugar. In fact, I’ve used natural sweeteners in a very small quantity to balance the little tang from the lemon juice. For the final element of freshness in every lick, I added something from my kitchen garden!!

The overall flavor blew us away! So little to do and you’ll be all set for these icy cool treats for the next few days. Sounds good??!
Wash and pat dry the strawberries.
We will start with hulling the berries.
Add them in a blender, pour honey or agave.
Top these with a splash of fresh lemon juice.
Add a few sprigs of fresh mint.
Give everything a whizz until smooth.
Pour this into moulds of your choice and freeze until solid or for 8 hours.
Enjoy!

Strawberry Popsicles – Gluten free, Vegan, Paleo

Prep Time: 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 3-4 medium sized Pops

Easy to make delicious Strawberry Popsicles are Gluten free, vegan and Paleo with natural sweeteners.

Ingredients

  • 2 cups fresh strawberries
  • 3 tbsp. honey or agave
  • 1 tsp lemon juice
  • a few sprigs of fresh mint

Instructions

  1. Wash and pat dry the strawberries.
  2. We will start with hulling the berries.
  3. Add them in a blender, pour honey or agave.
  4. Top these with a splash of fresh lemon juice.
  5. Add a few sprigs of fresh mint.
  6. Give everything a whizz until smooth.
  7. Pour this into moulds of your choice and freeze until solid or for 8 hours.
  8. Enjoy!

Notes

Adding honey or agave is optional. If the berries are too tart, add more sweetener as per taste. Mint is optional too but it does give a really fresh flavor.

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Make the most the berries in season and enjoy some Pops!!

Love,
Shreya

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Fridge Pickled Jalapeno Peppers

Extra topping on my pizza means pickled jalapenos among many other things, lol!! And these Fridge Pickled Jalapeno Peppers are for the spice lovers like me out there! I mean making these is a breeze and ridiculously easy. I always have a jarful sitting in my refrigerator. They taste good on pizzas apart from all the pastas and some dips even. 🙂

Fridge Pickled Jalapeno Peppers

That big jar is all mine!! Alright, my hubby does share them with me but it’s basically just for me. It’s so delicious and tastes much better than store bought pickled jalapeno peppers. It doesn’t have that odd chemical/ preservative kind of aftertaste or that aroma even. The aroma of any kind of preservative does turn me off. Earlier, I’d never buy the supermarket stuff just for that reason. But ever since I discovered this easy peasy recipe on Pinterest, it’s been no looking back! 3 years on and I can proudly say that I’ve nailed this! Well, I’d nailed it on the very first attempt but I just keep getting better with each batch 🙂

The best part is that this keeps for so long in the refrigerator. The longest that mine has sat in there is about 5 months! I mean wow!! I have made use of these on Pizzas, added them to pasta/ spaghetti, on my nachos, etc.. Never been disappointed!!

Fridge Pickled Jalapeno Peppers

The best part is that this recipe calls for the most everyday, fuss free pantry basics. Once you have washed, dried and sliced the peppers, it basically takes 15 minutes from there!

We will start with washing and wiping the peppers dry.
Next, slice all the peppers. They must neither be too thick nor too thin.
Take a pan, heat it on high flame.
Add water and vinegar to the pan.
Once these come to a gentle boil, add sugar, salt and crushed garlic.
Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
Turn off the heat and let the brine cool down completely.
Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green. They are now ready.

Fridge Pickled Jalapeno Peppers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1.5 cups

Homemade Fridge Pickled Jalapeno Peppers are absolutely easy to make with just 6 basic ingredients and so big on flavors!

Ingredients

  • 15-17 nos. medium Jalapeno Peppers
  • 3 tbsp. sugar
  • 2 tbsp. salt
  • 6-7 nos. fresh garlic pods
  • 1 cup water
  • 1 cup white vinegar

Instructions

  1. We will start with washing and wiping the peppers dry.
  2. Next, slice all the peppers. They must neither be too thick nor too thin. 
  3. Take a pan, heat it on high flame.
  4. Add water and vinegar to the pan. 
  5. Once these come to a gentle boil, add sugar, salt and crushed garlic. 
  6. Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
  7. Turn off the heat and let the brine cool down completely.
  8. Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
  9. Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
  10. Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green. 
  11. They are ready! 

Notes

Use regular fat green chilies (Indian pakoda mirchi) if Jalapeno peppers are not available. Always cool the brine completely before pouring over the peppers. We cool the brine because we are not cooking the peppers, we are pickling them. Follow the measurements for best results. This stays fresh in the refrigerator for about 2-3 months although I've had them in mine for over 5 months without any problems.

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Try it, it’s addictive!

Love,
Shreya 🙂

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Fridge Pickled Jalapeno Peppers

How to make Chutney for Chaat and Sev Puri

How to make Chutney for Chaat and Sev Puri

Learn How to make Chutney for Chaat and Sev Puri at home with everyday ingredients and enjoy a variety of lip-smacking street food at home! These chutneys are mouthwatering and are a must for making any chaat 🙂

How to make Chutney for Chaat and Sev Puri

I’m a big fan of all kinds of delicious chaats. Just the thought of having Chaat makes my mouth water! Being from Mumbai, I’m constantly having street food and the spicier the better. Sev Puri, Bhelpuri, Ragda Pattice, etc. are my favorites. I guess everyone loves having these and won’t say no to a bite or two..hehe!!

Part of the reason why these Chaats taste so good are the Chutneys. Yes, tangy, spicy and sweet are the basic flavors that are a must for any Chaat. Beside these, Chaat masala is another important condiment that is generously sprinkled on the dishes right before serving them. I’ll definitely share the recipe for that too in the future 🙂

How to make Chutney for Chaat and Sev Puri

Basically, Tamarind chutney, Green chutney and Red Garlic chutney are the 3 types of chutneys used for making Chaat. Apart from these chutneys and the masala, a bit of chopped coriander along with a squirt of lemon juice completes a yummy Chaat. I’m sharing these quick and easy recipes today 🙂

We will begin now,

Tamarind Chutney –
Clean and soak the tamarind in some water for 2 hours. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
Heat a non stick pan. Add the tamarind pulp to the pan. Cook the pulp for 5 minutes, stirring all the while. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder. Also, add a pinch of hing (asafoetida).
Keep stirring while the pulp comes to a boil and thickens as the sugar melts. Add salt to taste at this point and mix well. Cook for another 5-8 minutes. Turn off the flame. Cool the chutney completely before storing in clean glass or porcelain bottle. This chutney can stored in refrigerator for up to a month.

Green Chutney –
Clean and wash coriander and mint leaves. Drain all the water well. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia. Add a tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.

Red Garlic Chutney –
Deseed and destem the dried red chilies. Soak them in warm water for a minimum of 30 minutes. Drain the chilies and add them in blender jar. Also add garlic pods, lemon juice, salt and ginger to the blender jar. Add 5-6 tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

How to make Chutney for Chaat and Sev Puri

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Learn How to make Chutney for Chaat and Sev Puri at home with easy ingredients and enjoy a variety of lip-smacking street food at home!

Ingredients

    For Tamarind Chutney -
  • 1 cup tamarind
  • 1/4 tsp salt
  • 1 tsp roasted cumin powder
  • 3/4 tsp red chili powder
  • 8-9 tbsp. sugar (adjust as per your preference)
  • Green Chutney -
  • 2 cups fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • salt to taste
  • 2 tbsp. Dalia (roasted split chick peas)
  • 1' piece of ginger
  • 5-6 cloves of garlic
  • 2-3 nos. green chilly
  • Red Garlic Chutney -
  • 12-15 nos. dried red chili
  • 10 cloves of garlic
  • juice of half a lemon
  • 1/2' piece of ginger
  • salt to taste

Instructions

    Tamarind Chutney -
  1. Clean and soak the tamarind in some water for 2 hours.
  2. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
  3. Heat a non stick pan. Add the tamarind pulp to the pan.
  4. Cook the pulp for 5 minutes, stirring all the while.
  5. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder.
  6. Also, add a pinch of hing (asafoetida).
  7. Keep stirring while the pulp comes to a boil and thickens as the sugar melts.
  8. Add salt to taste at this point and mix well. Cook for another 5-8 minutes.
  9. Turn off the flame.
  10. Cool the chutney completely before storing in clean glass or porcelain bottle.
  11. This chutney can stored in refrigerator for up to a month.
  12. Green Chutney -
  13. Clean and wash coriander and mint leaves. Drain all the water well.
  14. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia.
  15. Add a tbsp. or so of water and blend until smooth.
  16. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.
  17. Red Garlic Chutney -
  18. Deseed and destem the dried red chilies.
  19. Soak them in warm water for a minimum of 30 minutes.
  20. Drain the chilies and add them in blender jar.
  21. Also add garlic pods, lemon juice, salt and ginger to the blender jar. 
  22. Add 5-6 tbsp. or so of water and blend until smooth.
  23. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

Notes

Store these chutneys in clean and dry glass bottles or porcelain jars. Adjust the spiciness and the sweetness as per your preference. Do not keep a metal spoon in the jar with chutney as that will discolor the chutneys.

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How to make Chutney for Chaat and Sev Puri

Love,

Shreya 🙂

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Chai Spiced Homemade Granola Vegan and GF

Chai Spiced Homemade Granola Vegan and GF

Hello everyone! It’s been sometime I wrote something new here….about time, isn’t it?! 😀 So let’s make something quick for your breakfast today! I bring to you Chai Spice Homemade Granola – which is Vegan and Glutenfree 👌🏼👌🏼 sound good? ….yes, it tastes good as well! Besides, the whole point is that eating fresh and healthy is so easy and quick.

Chai Spiced Homemade Granola Vegan and GF

Looks good?! Lol! I’m always looking at options for healthy and easy to do breakfast fixes for my hubby. He loves his muesli or granola with some warm milk along with his beloved ‘chai’ that has been brewed with ‘chai‘ spice (an aromatic blend of various whole spices like cardamom, nutmeg, cinnamon to name a few…I promise I’ll do a post on that soon). You guys already know he’s a tea-addict and his mornings must start with huge mug of steaming ‘chai‘ :)….I happily indulge him!

Obviously, he won’t have granola everyday…on other days he enjoys some hot and spicy Aloo ke Parathe (Indian flatbread stuffed with spicy mashed potatoes). Well, i must say that they happen to my absolute favorite breakfast in the whole wide world!!! I usually pair them with some Restaurant Style Tandoori Chutney (also goes well with kebabs). This combo keeps us going till lunch.

Chai Spiced Homemade Granola Vegan and GF

Have you tried my Makka Methi ka Paratha (Indian flatbread flavored with fenugreek greens and green chilies). Yes, our North Indian genes crave for parathas every other day….heheh!!

So, lets talk about what I wish to feed him on the other days…specially when he has a long day ahead of at work….when I know, his lunch is going to be late even though his lunch box will be sitting right on his desk (sigh)!!

I have been buying granola for the longest time now….but it had been on my to-do list since last year. So, finally sometime around February earlier this year, I gave it a shot for the first time. I had been eyeing the Build Your Own Granola ideas on Pinterest and they really give an amazing insight into how we can go about it and make them right in the comfort of your own home and ensure they are healthy and preservative-free!

Flavors…don’t even get me started on the flavors you can incorporate into your granola! I have tried some of the most amazing flavors and they all worked…my hubby, for one loved them! Since I am not a granola and milk kind of a girl, I have them with seasonal fruits…these days I am feasting on these gorgeous rainier cherries 🙂

But, since these are primarily made for my man…I wanted to try using ‘chai‘ spice for the longest time, was a bit worried if it’d be too spicy for our taste buds or would they be a bit of an experiment that could go wrong….Lol!! You know what…it works, and beautifully at that! I did add some pistachios and also threw in some dried cranberries for good measure, didn’t want the spice to overpower and the tang of the cranberries are just right.

All you need to do is add the wet ingredients to the dry ingredients in large bowl, make sure everything is mixed real good. Spread the mixture onto a baking tray and bake it for about 30 minutes!

Chai Spiced Homemade Granola Vegan and GF

Chai Spiced Homemade Granola Vegan and GF

Sounds easy…doable?? Of course it is…let us learn to ‘Build our Granola’!

Chai Spiced Homemade Granola Vegan and GF

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: serves 2

Build your own healthy, delicious, vegan, gluten free, preservative free granola at home from scratch!

Ingredients

  • 1 cup rolled oats (I used Quaker Oats)
  • 1 tsp chai spice
  • 1/4 cup pistachio
  • 1/4 cup dried cranberries
  • 2 tbsp desiccated coconut
  • a pinch of salt
  • 1/2 tsp vanilla extract
  • 3 tbsp refined or canola oil
  • 2 tbsp demerara sugar

Instructions

  1. Preheat the oven @180 C.
  2. In a large mixing bowl, add the oats, cranberries, pistachios, chai spice,desiccated coconut, salt and sugar.
  3. Mix these well.
  4. Next, add the oil and vanilla extract.
  5. Mix these well.
  6. Next, spread this mixture evenly on a baking tray and bake it for approximately 30-35 minutes or until the oats turn golden in color. If you feel they aren't cooked to perfection, continue to bake for a another 10 minutes or so.
  7. Once it's baked, remove the tray from the oven and set it on a cooling rack to let the granola cool down completely. They will continue crisp up as they cool down. This granola can be stored in airtight containers in the refrigerator or freezer for about 2 weeks.
  8. Enjoy these for your breakfast with some warm milk or some fresh fruits.

Notes

Every oven works differently, please adjust the baking time and temperature accordingly. After the first 15 minutes of baking, I usually take out the tray while the oven is running and stir everything around to ensure everything cooks uniformly. Be careful while you do this, ensure you are wearing oven mitts. Cool the baked granola completely before storing. You can use any nuts and dry fruits as per your preference. If you are not fond of 'chai' spice, replace it with cinnamon powder, cardamom powder, nutmeg powder. You can use almond extract instead of vanilla extract, it tastes really nice too. I have used demrara sugar in my recipe, feel free to use brown sugar or coconut sugar in your version.

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Do try this one soon, you’ll love it!

Love,

Shreya 🙂

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Chai Spiced Homemade Granola Vegan and GF

Mango Kiwi Popsicles

 The sweltering heat…sticky, humid afternoons and my loss of appetite 😑😑 yeah…I do manage to skip meals very easily. Somehow, I never tend to feel all that hungry too… but it’s the thirst and constant craving for something chilled that keeps me running to the refrigerator every few minutes 😂 Chilled, ice cold water and I have a very, very long relationship….more like a love and hate relationship…because I love it and it tends to give me throat issues every now and then…hence the hate bit 😂😂😜😜😜

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

It doesn’t make any difference to me! Lol! Anyways…it’s the chilled stuff that keeps me going in summers. And, people who follow the blog regularly know that I have been posting a lot of ice creams and Popsicles since the summers have started….I even shared a recipe of a lovely, exotic drink, my Rose and Pineapple Cooler . It is one of the most refreshing drinks that I have ever put together, obviously after my Tropical ice tea!😍

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

Since it’s the summers, mangoes can’t be far away…can they!? Juicy, ripe and so sweet…they are my go to snack these days. A couple or more of chopped Alphonso (always Alphonso) mangoes and that’s my lunch pretty much sorted (I adda couple drops lemon juice and a few torn mint leaves), it’s so refreshing and helps me push through my work for another couple of hours during the long afternoons….sigh!! Yeah, summers do make me lazy and processing picture after picture can take a lot out of me…😂😂🤣

Anyways… talking about tropical stuff always reminds me of Kiwis, they are another of my most favourite tropical fruits…. and I always have a few in my refrigerator…they pair well with almost every other fruit (read making a quick fruit salad thingy) and look too pretty if you need to add them as a quick garnish for drinks or mocktails….which reminds me….you must go take a look at my Kiwi mojito Popsicle 👌🏼 You’ll be making it even before logging out of the blog 😁

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

So what do I do when I have to clear out my refrigerator over the weekend to make room for fresh produce…I look at all the leftover bits of sliced mangoes and some kiwis sitting at the back of the refrigerator…I think frozen goodies to take me through my misery of the week ahead that is going to need a tad bit of extra efforts….phew! Popsicles….my mind jumps at the prospect of the very thought! Hahha….but a girl needs to make her snacks healthy, doesn’t she!? What more can I add to these beauties to ensure that….well, enough said…check out the recipe below and go make yourself some….call it a Mango Kiwi Popsicle or tropical smoothie Popsicle 😍

Let’s make some Mango Kiwi Popsicles..

In a blender jar, add coconut water along with mango pulp and give it a whiz.

Now, pour half of this mixture into each Popsicle mould, fill them only about to the 1/4 th capacity. We will use the remaining half for the next step. Place the moulds in the freezer for setting the pulp, for about 2-3 hours.

Then remove the moulds with the set pulp. I have added kiwi slices in the first 2 mounds and kiwi pulp in the remaining two moulds. Then pour remaining mango-coconut mixture into all 4 moulds (the kiwi and mango pulp blend into each other very naturally and I think it looks pretty too) and add an ice cream stick into each mould. Place them in the freezer to set for another 4-5 hours.

That’s it, once they have frozen completely, to serve them, dip the lower halfs of the moulds into water for 1-2 minutes, gently tug at the ice-cream sticks and pull out each Popsicle. One of the healthiest ways to enjoy frozen treats without added colours or artificial sweetners. 😊

Mango and Kiwi Popsicle recipe Vegan gluten free Popsicle Shreya Tiwari's recipe Polkapuffs recipes Shreya Tiwari photography

Mango Kiwi Popsicles

Prep Time: 8 hours, 15 minutes

Mango Kiwi Popsicles are dairy-free, gluten-free, artificial sweetener-free frozen treats! Summers call for these and you must make some today!

Ingredients

  • Ingredients:
  • 3/4 cup fresh mango pulp (I used Alphonso mangoes, they have a beautiful colour and the taste is unmatched)
  • 1/4 cup fresh tender coconut water
  • 2 slices Kiwi (use green or golden kiwi as per your choice)
  • 2-3 tbsp Kiwi fruit pulp (use green or golden Kiwi as per your choice)

Instructions

  1. In a blender jar, add coconut water along with mango pulp and give it a whiz.
  2. Now, pour half of this mixture into each popsicle mould, fill them only about to the 1/4 th capacity. We will use the remaining half for the next step.
  3. Place the moulds in the freezer for setting the pulp, for about 2-3 hours.
  4. Then remove the moulds with the set pulp.
  5. I have added kiwi slices in the first 2 mounds and kiwi pulp in the remaining two moulds.
  6. Then pour remaining mango-coconut mixture into all 4 moulds (the kiwi and mango pulp blend into each other very naturally and I think it looks pretty too).
  7. Add an ice cream stick into each mould.
  8. Place them in the freezer to set for another 4-5 hours.
  9. That's it, once they have frozen completely, to serve them, dip the lower half's of the moulds into water for 1-2 minutes, gently tug at the ice-cream sticks and pull out each Popsicle.
  10. One of the healthiest ways to enjoy frozen treats without added colors or artificial sweeteners.

Notes

You can substitute any fruit that's available in season.

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They look so delicious… do make these and let us know how you like them!

Love,

Shreya💖

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Mango Kiwi Popsicles

Schezwan Noodles | Indo Chinese Street Food

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

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

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

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

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

Enough said! Start cooking…pronto!

Schezwan Noodles | Indo Chinese Street Food

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

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

Ingredients

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

Instructions

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

Notes

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

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

Love,

Shreya💖

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

Eggless Chocolate Sponge Cake in Pressure Cooker | Vegan Chocolate Sponge Cake Recipe

I am back with another easy pressure cooker cake recipe! Yayy! Yayy….because it’s eggless this time! Yup….I know most of my beloved readers out there wanted to learn to bake an eggless cake in the pressure cooker the last time when I’d posted my Mom’s Vanilla Sponge Cake in the Pressure Cooker recipe….. I also know that I am a bit late than I thought I would be…but better late than never, right!? 😄 A ONE BOWL WONDER….

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

The best thing about this cake is that it can be baked as well. So, it ain’t necessary that you must bake it in a pressure cooker only. I use the same recipe to bake some muffins in my OTG from the leftover batter as this cake baked in the pressure cooker….and this what it looked like…perfect flat top! You can frost it like a pro!

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

It was just perfect…this is my go to recipe whenever I am planning on an eggless, vegan chocolate cake😍 I had discovered this recipe long ago..although it had butter originally but I have been using oil …and it stayed with me. Works like a charm….perfect texture!

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

I have used this recipe even for a proper frosted cake. It’s easy to slice in layers and frost well as the crumbs do not just fall off either. It stays fresh for 2-3 days at room temperature too.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

Since I’ve raved so much about it…it’s only fair we look at recipe now😀

Line the cake tin with baking paper/ parchment paper. Dust it with a bit of flour.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

In a large mixing bowl sift together flour, powdered sugar, cocoa powder, baking soda, baking powder, cocoa powder and salt.

Next, add lemon juice, oil, vanilla extract, warm water. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Heat the pressure cooker on high flame for 10 mins. Place a stand/ bowl or plate inside at the bottom. DON’T ADD WATER IN THE COOKER.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cooker

Fill the batter in the ready tin upto half its capacity and place the tin in the heated pressure cooker on the bowl/ stand kept at the base. Cover the pressure cooker with it lid but remove its gasket and weight. Bake on medium flame for 40-45 mins.

Pressure cooker cake recipe PolkaPuffs recipe Chocolate sponge cake in pressure cooker Eggless chocolate cake in pressure cooker Vegan chocolate cake recipe Bake a cake in the pressure cookerIMG_7011

Do a toothpick test and check if the cake is ready after 40 mins, it should come out with a few moist crumbs, if your cake is ready then remove from the cooker using kitchen tongs and cool the tin on cooling rack for 15-20 mins before unmoulding the cake.

If the cake in undercooked, then let it cook for another 10 mins. It should be ready by then. Slice and serve.

To bake the muffins, fill each muffin mould upto 3/4 th of it’s capacity. Then, I pre-heated the oven @180’c for 10 mins. Next, I  baked the muffins for 20-22 mins @180’c. (Each oven works differently so please adjust the baking time and temperature). Do take a toothpick test. Cool them for 15 mins on a cooling fack before unmoulding. Enjoy!

This cake keeps well in an airtight box for 2-3 days.

Chocolate sponge cake in pressure cooker

Eggless Chocolate Sponge Cake in Pressure Cooker | Vegan Chocolate Sponge Cake Recipe

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 6 inch square cake (in pressure cooker) and 4 medium cupcakes (baked)

Egg free, Butter free, one bowl delicious, light and airy Chocolate flavored sponge cake baked in a Pressure Cooker or in the oven and it gives perfect results every time!!

Ingredients

  • 1 + 1/2 cup All purpose flour (Maida)
  • 1 cup + 2 tbsp. powdered sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/3 cup oil (I used regular cooking oil)
  • 1 cup warm water
  • 1 tbsp. lemon juice / vinegar
  • 1/2 tsp. vanilla extract

Instructions

  1. Line the cake tin with baking paper/ parchment paper. Dust it with a bit of flour.
  2. In a large mixing bowl sift together flour, powdered sugar, cocoa powder, baking soda, baking powder, cocoa powder and salt.
  3. Next, add lemon juice, oil, vanilla extract, warm water.
  4. Mix everything well but do not over mix the ingredients as that results in a heavy cake.
  5. Heat the pressure cooker on high flame for 10 minutes.
  6. Place a stand/ bowl or plate inside at the bottom.
  7. DON'T ADD WATER IN THE COOKER.
  8. Fill the batter in the ready tin up to half its capacity and place the tin in the heated pressure cooker on the bowl/ stand kept at the base.
  9. Cover the pressure cooker with it lid but remove its gasket and weight.
  10. Bake on medium flame for 40-45 minutes.

Notes

This cake keeps well in an airtight box for 2-3 days. This recipe can be used to make cupcakes too that are flat topped and perfect for frosting.

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Make this soon…because it hardly takes any time! Sounds cheesy…well…I can’t help it!! 😂

Love,

Shreya💗

Chocolate sponge cake in pressure cooker

Rose and Pineapple Cooler

I can live on cool drinks all year long…😉 Being a teetotaller couple, we are constantly looking forward to trying some new flavours of mocktails and coolers…and more often than not we come across great finds👌😚

Speaking of great finds, I also find it interesting to try and make a new flavour combination right in the comfort of my kitchen! Earlier, I have shared the recipe of tropical iced tea which was a total hit! I make it every summer and we can’t get enough of it😀 I keep myself and the hubby hydrated as we sip on some of the most delicious homemade coolers. I have been told by people who have tried my Fruity Green Tea cooler, that it was one of the best ways to enjoy their green tea!

Rose and Pineapple cooler Non alcoholic summer mocktail Pineapple cooler recipe Polkapuffs recipes Shreya tiwari Rose and Pineapple cooler Non alcoholic summer mocktail Pineapple cooler recipe Polkapuffs recipes Shreya tiwari photography Rose mocktail Rose mocktail

Coming to this gorgeous beauty that has gotten you all parched is my take on two amazing flavours…tropical Pineapple and the very exotic Rose. Rose, on it’s own is very cooling. I have combined it’s flavours with the sweet and slightly tangy juices of local Pineapples and added my twist to it….😁 The resulting cooler/ mocktail is a bit spicy, has the freshness of summer mint and is loaded with ice! Just the thing you need in these sweltering afternoons.

Rose and Pineapple cooler Non alcoholic summer mocktail Pineapple cooler recipe Polkapuffs recipes Shreya tiwari photography Rose mocktail

Let’s get started….

Yield: serves 2

Equipment: mortar-pestle, measuring cups/ spoons, mixing spoons, 2 glass/ bottles of your choice to serve the drink.

Ingredients:

1+1/2 cup fresh or canned pineapple juice

4 tsp rose syrup

9-10 fresh mint leaves

1/2 tsp chaat masala (Indian spice mix easily available in Indian Grocery/ Food Stores. If you can’t find chaat Masala, replace this ingredient with some salt and pepper to taste)**

1/4 tsp ginger juice (grate some ginger and squeeze the juice to add to the mocktail)

ice cubes as needed

Method:

Muddle together mint leaves, chaat Masala** and ginger juice together in the mortar-pestle.

Add two tsp rose syrup in each of the 2 serving glasses/ bottles.

Top the rose syrup up with 1-2 tsp of the mint leaves, ginger juice and chaat Masala** mixture.

Add ice cubes. Lastly, pour the Pineapple juice. The flavours will combine on their own, however, you can give them a quick stir. Garnish the drink with a sprig of mint! Enjoy!

Rose and Pineapple cooler Non alcoholic summer mocktail Pineapple cooler recipe Polkapuffs recipes Shreya tiwari photography Rose mocktail

Love,

Shreya❤️

Rose and Pineapple Cooler | Vegan

Spicy Arrabbiata Sauce – Glutenfree and Vegan

It’s always better to have a go to pasta sauce recipe…this one here, happens to be mine😊 Especially during these hot summers days….when cooking up a storm isn’t exactly someone’s dream…having this ready in the refrigerator or the freezer can be a lifesaver! 😄

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There are days when I go through the entire ritual of sautéing some exotic veggies like some American sweet corn, broccoli, some snow peas and a bit of bell pepper along with some crushed garlic to go with my pasta…and then are days when all I want to do is dump the sauce with some boiled pasta and give it a quick stir and I serve it without any fancy-shmancy garnishing…just a bit of grated cheese and I am all sorted🤗

And hence, happens my quick macaroni with some spicy, vegan-Glutenfree arrabbiata sauce! Just like that….and obviously it’s one of my favourite meals👌🏼😍

Spicy Arrabbiata Sauce - Glutenfree and Vegan Recipe for easy arrabbiata sauce Italian arrabbiata sauce recipe Polkapuffs recipes Shreya tiwari food photography Macro I in arrabbiata sauce Glutenfree recipe for arrabbiata sauce Vegan arrabbiata sauce

This sauce can also be used for topping up your bruschetta along with some slices of olives or just some crumbled feta cheese…..some capers, if like little bursts of salty..briny flavours….see..I have given you some ideas for your next girls’ night in…or if you’re a dude reading this here…make a bruschetta platter for your buddies as you watch the latest season of IPL ’17….or impress a lady friend with your sauve kitchen moves😉

I use this sauce for my chip-n-dip platters on movie nights with my fella…it’s healthy and definitely delicious! Follow this easy recipe for some healthy Wholewheat crackers to go with this sauce.

**Coming to how you would go about storing this sauce. I make a slightly larger batch and refrigerate it and it stays fresh for almost 10-12 days. I don’t add salt while this sauce especially when the purpose is to store it. To freeze, simply cool the sauce and pack them in small ziplock pouches and freeze them. The freezer sauce needs to be thawed at room temperature for about an hour before using it. Always remember to season it using the stored sauce. When making the sauce for immediate consumption, then do add salt as per taste.

Now, on to the recipe….

Yield: serves 2-3 persons

Equipment: a heavy bottomed saucepan, measuring cups/ spoons, a ladle, hand blender.

Ingredients:

3 cups blanched and roughly chopped tomatoes (choose ripe tomatoes)

3/4 cup finely chopped onions

salt to taste (I used sea salt)

freshly cracked black pepper to taste

4 tbsp olive oil

3-4 cloves of garlic, crushed

a few fresh basil leaves (or use dried)

2 tsp chilli flakes

1 tsp dried oregano

1/2 tsp dried rosemary

some warm water if needed to correct the consistency

Method:

Heat oil in the pan, once it is hot enough, add crushed garlic and onions. Sweat these until the onions turn translucent and the garlic turns a bit golden. Then go in the roughly chopped chopped blanched tomatoes.

Keep the flame on low, season with salt, chilli flakes, cracked black pepper, rosemary and oregano. Keep stirring these together for a few minutes to ensure the flavours blend well. Add some warm water at this stage to correct the consistency (I added about 3/4 cup), mix well and cover with a lid and let the sauce cook for about 10 mins on low flame.

Open the lid after 10 minutes, the sauce should be done by now. Turn off the flame, let the sauce cool off a bit. Then using a hand blender, blend the sauce as much as you prefer. I like my sauce a bit chunky so I don’t go overboard with the blending.

If you are making a pasta dish immediately, just add this entire sauce to about 2 cups of boiled macaroni or penne and give them a good toss. Garnish with some finely chopped fresh basil leaves and some grated cheese!

**scroll above to read about how to store this sauce.

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Do try this sauce soon…you know what? This even works as a great pizza sauce😉😉

Love,

Shreya💖

Spicy Arrabbiata Sauce Glutenfree and Vegan

 

Sindhi Kadhi and Karare Aloo and a lazy lunch scene

Weekends are for slow starts… we truly believe that! Nothing makes me rush through my weekends…I simply choose not to get fussed and bothered about much. I pretty much hit the snooze button on Fridays…say around noon 😜 and try to finish all my commitments before Friday..😜 Trust me, no one can even catch me on the cell! Besides, it’s just the two of us….the boons of being a couple with no kids ….no responsibilities! I mean, we love kids…but I guess this works for us better👌🏼

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

So when I decide to cook on a weekend…that’s if I do plan on cooking on weekends..I look for comfort food apart from being quick and absolutely fuss-free. Yes, I am not a kitchen person when I am on the snooze-mode. More of a couch potato…..who literally loves her potatoes 😍 Hence, I will share a very delicious recipe from my Mom’s kitchen of Aloo ki Bhujia or as my hubby chooses to call it, Karare Aloo 👌 (No onion no garlic). Such basic ingredients with absolutely stunning flavours. I can practically live on this! This recipe is typically a U.P. Style of preparation…but one can find variants of the same being made across India.

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Sindhi Kadhi….again a personal favourite since childhood, I can have it by the gallon! Give me some steamed rice …a bit of my Mom’s Karare Aloo along with a few ladlefuls of her lip smacking, tangy Sindhi Kadhi…and I’ll probably love you forever! 😂…yeah…my love sounds cheap…but it’s really difficult to make a teeny space in my heart…..so it’s not a bad deal actually!

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Look how luscious this kadhi looks….a roasted chickpea flour base is given lots of flavour using tamarind pulp, some whole seeds and dried red chillies add to the punch…..the best part it again had no garlic ….onion, yes, but that is a must for the sweet aRoma that it gives to the kadhi (curry).

A side of some home style onion and tomato salad with lots of lemon juice and a dash of salt along with a glass full of chilled Masala Chaas (not in the pictures above…as I’d already chugged that down while I shot for this post 😉) completes this meal!

Let’s start with the Karare Aloo…

Yield : serves 2

Equipments: a heavy bottom wok, measuring cups/ spoons, a spatula.

Ingredients:

3 nos. large potatoes (peeled, washed and cubed)

4 tbsp mustard oil (this tastes best in mustard but feel free to use any oil of your choice)

a pinch of hing (asafoetida)

1/2 tsp paanch phoran (mixed seeds) 

salt to taste

1/2 tsp turmeric pwd

1 tsp each of red chilli pwd, coriander powder, cumin pwd

1/2 tsp amchoor pwd (dry mango pwd)

Method:

Heat mustard oil until it starts smoking** in a heavy bottomed wok. Turn off the flame. Let the smoke subside. Turn on the flame again. Add hing and the paanch phoran. Let these crackle a bit. Add the cubed potatoes. Stir them around in the oil. Add salt and turmeric. Sauté for 5 mins.

Add all the other dry spices except amchoor powder. Mix well and let the potatoes cook on low flame. Stir them about occasionally. Let them gently crisp up.

I try not to cover the wok when I am making dry version of any veggies. So here too, I haven’t covered the wok with the lid. The potatoes took about 20 mins to cook out completely. They took another 10-12 minutes of cook time to crisp up on low flame and look like what they do! Add the amchoor powder in the end once the potatoes have crisped up.

You can add Garam Masala too in the end along with the amchoor powder but I avoid that in the summers.

**(Use any other oil in the usual way you heat it for everyday use, only mustard oil needs to be heated really well).

These potatoes are best enjoyed piping hot…from the wok to the plate kind of thing…☺☺

On to the Sindhi Kadhi….just the way my Mom makes it.. disclaimer….it may not be authentic but this is how we have been eating it all these years..if any one out there knows a different or a more authentic version, do let us know and we’d  love to try it out too☺️ and probably even publish the same with recipe credits on PolkaPuffs!

Yield: serves 2-3

Equipments: a wok, measuring cups/ spoons, a lid, a ladle.

Ingredients:

1/2 cup chick pea flour (Besan)

water as needed

3 tbsp refined oil

1/2 cup sliced, fried onion

1/2 cup sliced, fried potatoes

1/4 cup sliced, fried okra (bhindi)

salt to taste

1/2 tsp red chilli pwd

4 tbsp fresh tamarind pulp

1/2 tsp turmeric powder

1/4 tsp each methi seeds (fenugreek seeds) and jeera seeds (cumins seeds)

a sprig of curry leaves

a pinch of hing (asafoetida)

2-3 nos. whole dry chillies ( I used ber mirch, the fat, round ones)

Method:

Heat oil in the wok, once it’s hot, add the hing, cumin seeds, fenugreek seeds, whole red chillies and the curry leaves. Once these begin to crackle, add the Besan (chick pea flour) and keep stirring it continuously on low as it may stick at the bottom and burn.

This needs to be roasted with the oil and the other ingredients for a good 6-8 minutes or until the Besan changes it’s colour and gives out an earthy aroma.

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

But be careful to keep this on low flame and stir it constantly. Once it has been roasted, add water as per the consistency you’d like to have for this while serving with rice. I added about 1+3/4 cup as this kadhi thickens a lot as it cooks out. Also, season with salt, red chilli pwd and turmeric powder. Mix well. Cover with a lid and let it come to a boil, that will take about 6-7 mins on medium flame.

Open the lid, add the fried veggies and also the tamarind pulp. Add more water if the kadhi has reduced a lot (I added another 1/4 cup at this stage). Cover once again with the lid and let it cook for a further 10 minutes on low flame.

This is what it looks like once ready. Rich colour and an amazing aroma…mmmm…yum!

IMG_6970

That’s it, turn off the flame and serve it piping hot!

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Meals like these are so so good! Go ahead…do try this out and let us know how you liked it☺

Love,

Shreya💗

Sindhi Kadhi | Gluten free Veggie and Chick pea Flour Indian Curry

 

 

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