Category: Vegetarian Recipes

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.

Tutti Frutti Cookies/ Karachi Biscuits

 Tutti Frutti Cookies/ Karachi Bakery style Biscuits are the best accompaniment to your tea or to share as edible gifts. Besides, these cookies are very famous in Hyderabad, originally baked in the city’s famous Karachi Bakery. Hence the name Karachi Biscuits. They are absolutely melt in the mouth good and so easy to put together. 

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits are one the most prettiest cookies I’ve ever baked, obviously after the Rose and Pistachio Shortbread cookies. Whenever I bake Tutti Frutti Cookies/ Karachi Biscuits, I think of Christmas 🙂 It’s probably because of the red and green beauties studded in the cookies. These colorful candies fruits make these buttery, crisp cookies even more delectable 🙂

One can choose any colors of candied fruits. I prefer red and green. However, even golden-yellow is just as pretty or add some orange colored ones. The colors do not make any difference to the flavors but they sure look so pretty!

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits are not difficult to make but many of my readers have asked me to share tips on how to bake these cookies to perfection, basically tips and tricks ensure that the cookies do not spread as they bake. In my last 3-4 years experience of baking cookies, I’ve perfected a few important, yet easy tricks that I follow to ensure that the cookies never spread as a rule!

  1. Butter – use a good quality unsalted butter. Do not whip the butter and sugar more than necessary and incorporate unnecessary air into it. We do not want the cookies to rise. Hence, just mix the butter and sugar just enough until they have incorporated with each other.
  2. Sugar – In my learnings, trial and errors, I’ve come to the conclusion that using icing sugar in most recipes that clearly call for powdered sugar works better than regular powdered sugar or superfine casting sugar. The reason is that the superfine sugar melts quickly and that cause the cookies to spread. Thus, I use icing sugar in most recipes.
  3. Baking sheet – Never butter the baking sheet. Line it with greaseproof parchment paper or even silicon sheet. This ensures that the minimum grease because grease causes the cookies to spread quickly.
  4. Chill – Anything that contains butter and stays at room temperature is going to melt and spread around when in contact of heat. It’s always advisable to chill the cookie dough (like bourbon biscuits) or the log (in case of slice and bake cookies) thoroughly before baking. The longer you can chill, the better! Even if they are cut out cookies like sugar cookies, please chill them for 3-4 hours after cutting them out and before baking them.
  5. Temperature – Preheat the oven at a good, high temperature because that high temperature ensures that the cookies sets in the first 5 minutes of the baking time and spreads less while baking. The reason is that, when the oven is set at a lower temperature to preheat and bake, this low temperature gives the butter in the cookies a longer time to melt and spread in the oven.
  6. Measuring the ingredients – This is very crucial. Ingredients must be measured correctly for the best results. One can’t blame a recipe if the ingredients aren’t measured correctly. I use a weighing scale when necessary or standard measuring cups when the recipe specifies ingredients in cups. Keep a set of measuring spoons handy for ingredients like baking powder, soda, etc. which can actually make or break any recipe!

Tutti Frutti Cookies/ Karachi Biscuits

I believe these tips should tide you over as they have helped me too. It is inevitable that in the initials days of baking cookies, they may spread. That mustn’t scare you or put you off. Invest in good quality parchment paper, baking sheets and most importantly – ingredients. Buy quality ingredients as they will disappoint you far fewer times in your attempts to bake.

Let’s get you baking.

Measure and set aside the flour, custard powder and the cardamom powder.

Tutti Frutti Cookies/ Karachi Biscuits
Take butter and sugar in a mixing bowl, cream them together just until they are mixed together.
Do not over beat them to incorporate ant air into these ingredients.

Tutti Frutti Cookies/ Karachi Biscuits
Then add the Tutti Frutti and vanilla extract.
Mix it these well then add the flour.
Mix them well with a light hand and bring them together to make a ball.
Use 1-2 tbsp. of milk only if you are unable to make a round ball.
The dough doesn’t need to be kneaded, just bring it together. The mixture is very soft and pliable.
Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log.

Tutti Frutti Cookies/ Karachi Biscuits
Wrap the log well and refrigerate for a minimum of 2 hours. I refrigerated the log for about 48 hours.
In the meantime, preheat your oven @165’C for about 10 minutes.
Line your baking tray with some parchment paper.
Remove the chilled log of dough from the refrigerator and cut it in about 1/4th inch slices.
Place them slightly apart on the lined baking tray.

Tutti Frutti Cookies/ Karachi Biscuits

Bake them for 12-15 minutes @165’C using the lower rods.
Remove the tray from the oven & let it cool on the baking tray itself for about 15 minutes, then cool the cookies on a cooling rack until they are completely cooled.
The cookies are soft when you remove them from the oven but they crisp up as they cool down. You can store these in airtight containers for 2-3 days.

Tutti Frutti Cookies/ Karachi Biscuits

Tutti Frutti Cookies/ Karachi Biscuits

Prep Time: 3 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 3 hours, 30 minutes

Yield: 15 medium cookies

Karachi Bakery Style fruit biscuits are egg free, crumbly, crisp and absolutely melt in the mouth! The best accompaniment to your tea or coffee that are generously dotted with candied fruits.

Ingredients

  • 3/4 cup Maida/ APF
  • 2 tbsp. custard powder of any flavor (I used vanilla)
  • 1/4 + 2 tbsp. icing sugar
  • 1/4 cup unsalted softened butter
  • 1/8 tsp cardamom powder
  • 1 tsp vanilla extract/ essence
  • 1/2 cup of mixed Tutti Frutti
  • 1-2 tbsp. milk (optional, to be used only to make a smooth dough)

Instructions

  1. Measure and set aside the flour, custard powder and the cardamom powder.
  2. Take butter and sugar in a mixing bowl, cream them together just until they are mixed together.
  3. Do not over beat them to incorporate ant air into these ingredients.
  4. Then add the tutti Frutti and vanilla extract.
  5. Mix it these well then add the flour.
  6. Mix them well with a light hand and bring them together to make a ball.
  7. Use 1-2 tbsp. of milk only if you are unable to make a round ball.
  8. The dough doesn't need to be kneaded, just bring it together. The mixture is very soft and pliable.
  9. Now, take the dough on some cling wrap and roll it well to give it the shape of a thick log.
  10. Wrap the log well and refrigerate for a minimum of 2 hours. I refrigerated the log for about 48 hours.
  11. In the meantime, preheat your oven @165'C for about 10 minutes.
  12. Line your baking tray with some parchment paper.
  13. Remove the chilled log of dough from the refrigerator and cut it in about 1/4th inch slices.
  14. Place them slightly apart on the lined baking tray. Bake them for 12-15 minutes @165'C using the lower rods.
  15. Remove the tray from the oven & let it cool on the baking tray itself for about 15 minutes, then cool the cookies on a cooling rack until they are completely cooled.
  16. The cookies are soft when you remove them from the oven but they crisp up as they cool down. You can store these in airtight containers for 2-3 days.

Notes

Please note that baking time may vary as every oven is different, so time the oven accordingly. The cookies turn slightly golden around the edges as they are ready, so remove them from the oven as per the color.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2015/12/20/tutti-frutti-cookies-karachi-biscuits/

Love,

Shreya💓

Pin it for later?!

Tutti Frutti Cookies/ Karachi Biscuits

 

 

Homemade Schezwan Sauce

We Indians love our Indo-Chinese cuisines to the hilt! 😜 I am no different….I am crazy for the all of them…😊

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!

How to make schezwan sauce Homemade schezwan sauce recipe Easy schezwan sauce recipe Indo Chinese recipes Polkapuffs Polkapuffs recipe

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! 😬😬😉

*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.

How to make schezwan sauce Homemade schezwan sauce recipe Easy schezwan sauce recipe Indo Chinese recipes Polkapuffs Polkapuffs recipe

Then, heat oil in the wok and sauté 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 😜

How to make schezwan sauce Homemade schezwan sauce recipe Easy schezwan sauce recipe Indo Chinese recipes Polkapuffs Polkapuffs recipe

Try this today…I promise, you won’t be buying this anymore! 😉

Love,

Shreya❤️

Adapted from Sharmis Passions & Khana Khazana

Tehri/ Tahri

If you are a North Indian, you will be very familiar with Tehri/ Tahri☺️..it’s a famous winter staple. We specially wait for all kinds of fresh winter produce to go ahead and make this! It’s my absolute favourite variety among all rice preparations👌👌😁

Tehri recipe Tehri recipe U.p. Style food Easy rice dishes Veg pulav recipe How to make vegetable Pulav Rice variety Indian recipe Polkapuffs

It’s such a rustic combination of freshest veggies…some fragrant spices and rice! I believe it can be anyone’s favourite one-pot meal….soul food for me though! I usually have it with some Raita & Bhune Tamatar Ki Chutney.…a really fabulous combo…

Tehri recipe Tehri recipe U.p. Style food Easy rice dishes Veg pulav recipe How to make vegetable Pulav Rice variety Indian recipe Polkapuffs

I always follow my Mom’s delicious recipe….I make no changes! Doesn’t need any…it’s just too good😘

Let’s get on with my Mom’s recipe…

Yield: 2-3

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

Ingredients:

1 cup basmati rice (washed & soaked for approx 20 mins)

2 cups cleaned, dried & roughly cubed mixed veggies (I use carrots, peas, potato, paneer, French beans, cauliflower, etc….anything you like)

1 cup sliced onions

1 nos. slit green chilli

1 tsp ginger paste

a handful of mixed whole spices – an inch piece of cinnamon stick, 2-3 black cardamom, 2-3 green cardamom, 1 bay leaf, 2-4 cloves, 4-5 black peppercorns.

1/2 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 tbsp each of coriander & cumin pwd

1/4 tsp turmeric pwd

1/2 tsp red chilli pwd

1/2 tsp Garam Masala

water as needed to cook the rice

salt to taste

3 tbsp refined oil + 1 tbsp pure ghee

chopped coriander leaves to garnish.

Method:

Heat oil & ghee in the wok. Then add all the whole spices, Jeera & hing. Let these splutter for a few mins. Then add the slit green chilli & sliced onions. Sauté until the onions turn golden brown. Then add the cubed veggies, salt & other spices mentioned above along with Garam masala & ginger paste. Mix well and cook for 7-8 mins on medium flame.

Tehri recipe Tehri recipe U.p. Style food Easy rice dishes Veg pulav recipe How to make vegetable Pulav Rice variety Indian recipe Polkapuffs

Then add the soaked rice. Keep sautéing for a couple of mins. Then add enough water so that it just covers the top of the rice and veggies but not too much. Mix well. Cover and cook for about 8-10 mins. Open the cover and give it a stir. The water will have been absorbed by now, turn off the flame, cover and let it rest for 5 mins before it serving piping hot! Garnish with some chopped coriander leaves and a dash of lime juice!

Tehri recipe Tehri recipe U.p. Style food Easy rice dishes Veg pulav recipe How to make vegetable Pulav Rice variety Indian recipe Polkapuffs

Give it a try…and you will love it!

Love,

Shreya💞

P.S. Non- Vegetarians can add chicken/meat in place of veggies and follow the same recipe…you will end up with a great one-pot meal!

Methi Aloo (Fenugreek Green with Potato)

Winters are here….though it’s not too chilly yet, but I can feel it in the air. Specially early mornings are so pleasant! The Sun looks kinda bleak these days…& it’s my favourite time of the year😊

It’s also when I love eating everything wintery! From a yummy platter of Litti Choka to spicy mouthfuls of Samose ki Chaat 😀👌…and along with these…I also like enjoying something as yummy and humble as the Methi Aloo…in my Mom’s style😋 which is so delicious and not at all bitter! Infact, it’s anything but bitter!!

How to make Aloo Methi Recipe for Methi aloo Polkapuffs Indian recipes

It’s too simple to make this..very few ingredients and it is ready in a matter of minutes😉…a typical North Indian style preparation. I packed this for my hubby’s lunch box today and saved some for my lunch! Enjoyed it with some salad & hot rotis👌

Let’s start with my Mom’s recipe….

Yield: serves 2

Equipment: a wok, a spatula, mess cups/ spoons.

Ingredients:

500 gms washed & finely chopped methi leaves (fenugreek greens)

3 nos. potatoes peeled & cubed

1 nos. chopped tomato

2 nos. whole dry red chilli

4-5 cloves of garlic

salt to taste

1/4 tsp turmeric pwd

1/2 tsp Garam masala 

3 tbsp mustard oil ( you can use refined oil too)

Method:

Heat oil in a wok, once the oil smokes (if using mustard oil, don’t smoke it if you are using refined oil), reduce the flame and add the potatoes and stir fry on low flame for 5 mins. They will turn golden brown. Then add the whole red chillies & crushed garlic. Sauté for 2 mins. The add the chopped methi leaves & season with salt and turmeric pwd. Mix well and let the cook for a few mins. You can cover with a lid if you wish. I don’t because methi cooks very fast and a cover isn’t required.

How to make Aloo Methi Recipe for Methi aloo Polkapuffs Indian recipes

Once the methi leaves are cooked well, add the tomatoes and again cook for 5-8 mins or until the tomatoes turns soft and mushy. Once that’s done, add garam masala and mix everything well. Just cook for another 2 mins. That’s it! It’s ready. (What actually works in reducing the bitterness is the tomato & the garlic)

Serve it piping hot! 😄

How to make Aloo Methi Recipe for Methi aloo Polkapuffs Indian recipes

Hope you like this…it’s just perfect for this season. You can have it with some rice & dal too!! 😬

Love,

Shreya💞

 

Peanut Butter & Oats No-Bake Cookies

Christmas to me means beutifully decorated trees…snow…red..green..white…golden! The colours that dominate and spell Christmas for me! & a chubby Santa of course!! 🎄🎄🎅🎁🎉🎊❄️⛄️😊🌟

It’s the time to be..happy…joyful…and much more! Since I attended a Catholic School…I was always looking forward to Christmas…and all the fun it brought along with it! We’d sing carols and decorate the entire school premises and the tree! I miss those days…☺️

But since we don’t get to see snow where I live… I have made my peace with it! 😉 but I wanted to set the mood going for Christmas…and wanted to make something sweet…but not necessarily ‘baked’! Hence, I zeroed in on these Peanut Butter & Oats No-Bake Cookies

No bake cookies recipe Peanut butter & oats cookies recipe Christmas recipes Polkapuffs Polkapuffs recipes Easy cookie recipes for Christmas Christmas menu Cookie ideas Oat no bake cookies

Its a very straightforward cookie to put together…slightly fudgy & chewy…oats give that lovely texture…and peanut butter makes it so morish😋… but it’s not crunchy as it’s not baked! It can make a great gift for friends & family too😀 🎁 or a Christmas project for your kids!

Yield: 12 medium cookies

Equipment: a saucepan, measuring cups/ spoons, a plate/ tray, a spatula.

Ingredients:

1 cup sugar

1/4 cup milk

1 tbsp butter (I used unsalted)

2 tbsp cocoa pwd

1 tsp vanilla extract/ essence

3/4 cup smooth peanut butter (I used Saffola)

1 +1/4 cup oats (I used Quaker)

Method:

In a saucepan, add milk, sugar, cocoa pwd & butter. Cook these together on medium flame until the sugar melts and ip the mixture comes to  a boil. Let it boil for just 1 min. Turn off the flame, cool it for 2 mins. Then add the vanilla extract, peanut butter & oats. Mix everything well. Then take a steel plate/ tray, and take some mixture in your palms and give it any shape of your choice.

No bake cookies recipe Peanut butter & oats cookies recipe Christmas recipes Polkapuffs Polkapuffs recipes Easy cookie recipes for Christmas Christmas menu Cookie ideas Oat no bake cookies

Do this for the entire batch of mixture. Let the cookies sit in the refrigerator for 30 mins before serving.😉😄😄 that’s it! Your yummy cookies are ready👍

You can store it in the refrigerator for upto a week. And if it’s cold enough in your part of the world, you can just keep them at room temperature too!

No bake cookies recipe Peanut butter & oats cookies recipe Christmas recipes Polkapuffs Polkapuffs recipes Easy cookie recipes for Christmas Christmas menu Cookie ideas Oat no bake cookies

Let the festive spirit set in with these little bites of heaven!

Love,

Shreya💗

Adapted from Family Food Fun.

Samosa/ Banarasi Samosa Chaat

I don’t think there is anybody who doesn’t like ‘Garama-Garam Samosas’!! ❤️❤️…my personal favourite among all the ‘desi’ snacks!! 

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

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

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

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 like😊

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

And then…comes the Chaat! 😜😜😜 Benarasi Chaat is very famous…and the flavours are unbeatable😁😁’Chaat Bhandaars’ (shops) dot the map of this Holy City🙏 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 samosa👌👌😋 it’s finger-licking good☺️☺️

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…😄

Let’s start the recipe..

️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. Sauté 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. 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.

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

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.

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

Once done, remove from the oil & drain on some tissues. Serve them piping hot with dips/ chutney of your choice☺️

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 warm😊😊

Samosa recipe How to make samosa North Indian samosa recipe Starters Indian snacks Indian street food Indian Chaat recipes Samosa chaat Polkapuffs

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

Love,

Shreya💕

Do check out authentic Litti Chokha too!

 Litti Chokha Bhune Tamatar ki Chutney aur Dhaniya Lehsun ki Chutney

Litti Chokha is a very common street food in Bihar and parts of Uttar Pradesh too! And we basically hail from U.P….so it’s obvious that our love for this kind authentic food is very strong😁

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

I remember visiting my Grandma’s place during winters…sitting On the terrace and enjoying the chilly weather while my Granny and my aunts would make these yummy Littis and Chokha..so warm and full of flavour!

Spicy chutneys would accompany them…Bhune Tamatar Ki Chutney and a fiery Dhaniya aur Lehsun ki Chutney! I can’t forget the flavours..the filling of the Litti would be so rustic and earthy. Every bite would taste different 👌☺️

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

These recipes have been in my family for ages and are passed on to every generation! Although the recipe is pretty much the same in every family in the region.

Here’s my Mother’s recipe which she learnt from her Mother..my Granny😘 …I am sure you will love it.

Yield: serves 2-3 persons (8-9 Litti)

Equipment: a large mixing bowl, measuring cups/ spoons, 3-4 extra mixing bowls, ladles and spatulas, a pair of tongs, a wired roasting rack, a baking tray, a cooling rack.

Ingredients for Litti:

2 cup wholewheat flour

Salt to taste

2 tbsp warm ghee

1 tsp carrom seeds (ajwain)

Water as required to knead the dough

Method:

Take all the dry ingredients in a mixing bowl, add the ghee and mix everything well. Then using little water at a time, make a semi stuff dough. Cover it and set it aside while we continue with the stuffing.

Ingredients for Stuffing:

1 cup sattu (roasted chickpea flour, available in stores. But we use only homemade)

Salt to taste

Oil from mango pickle to taste

1 tbsp chopped green chillies

1 tsp chopped coriander leaves

1/4 cup chopped onion

1 tbsp lemon juice

A pinch of hing (asafoetida)

3 tbsp raw mustard oil (use any other oil if you like, but mustard oil gives the authentic taste)

1/2 tsp grated ginger

Method:

Mix all the above ingredients well in a bowl. Set it aside for the sattu to absorb the flavours.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha
Assemble the Litti:

Divide the dough in equal parts. Flatten each part a bit and fill a tbsp orso of the filling like we do for Parathas. Make sure the outer layer isn’t too thick else it won’t cook through. Seal the Litti well. Repeat for the entire batch of dough. Set the stuffed Litti aside. You can cook them in a Tandoor. But I do it this way…check the below pic…it’s self explanatory. Cook all the Littis this way on each side for about 4-5 mins in low flame.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

That’s the Litti done! 👌👌

Ingredients for Chokha:

3 nos. boiled, peeled & mashed potatoes

Salt to taste

1/2 cup chopped onion

1 tbsp chopped green chilli

1 tbsp chopped coriander leaves

2 tbsp mustard oil (use it raw, or heat it well…cool & then add it)

Method:

Mix all the above ingredients in a mixing bowl. Set it aside. It’s always served at room temperature. Not hot.

Ingredients for Bhune Tamatar ki Chutney:

4 nos. tomato (roasted)

1 tbsp grated ginger

1 tsp chopped green chilli (roasted)

1/4 cup chopped onion

1 tbsp chopped coriander leaves

Salt to taste

2 tbsp mustard oil (use it raw or heat it well…then cool & add it)

Method:

You can roast the tomatoes in the tandoor or open flame (my mom does it on an open flame). I do it in the oven, so preheat the oven to 200’c. Prick the tomatoes a few times, apply oil on them ..do the same with one green chilli too. Place these on a greased or foil lined baking tray. Bake for 35 mins using both upper and lower heating coils/ rods at 200’c.

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha
Cool them well, remove the peel from the tomatoes. Mash them roughly, chop the roasted chill too. Mix tomatoes with all the other ingredients well. Set it aside. Chutney is ready. (The roasted garlic is not used in this chutney, but do roast some. We will need it soon. Also, remove the green chilli & garlic pods within 15 of the baking time to avoid burning them. Continue to roast the tomatoes for the rest of the time)

Ingredients for Dhaniya aur Lehsun ki Chutney:

1+1/2 cup clean and chopped coriander leaves

4-5 nos roasted and peeled garlic

1 nos chopped green chilli

1/2 tsp cumin seeds

1/4 cup sliced onion

Salt to taste

1-2 tbsp water

1 tsp lemon juice

Method:

Grind all the ingredients in a blender, except the lemon juice. Add the juice post the chutney is ready. Mix well. That’s it!

(My Granny always made the chutney on a Sil-Batta, ‘Sil’ is a traditional stone board and the ‘Batta’ is a heavy stone batten which crushes the ingredients…you get an awesome taste of the traditionally pounded chutney 😊)

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

Now, serve these together as shown in the pic below along with some onions and mooli (radish) and some green chillies..👌👌😋 break open a Litti…put some Choka over it..and dip it in the Chutneys..and do not forget to bite into one of the chillies…I am drooling again😜

Litti chokha recipe Indian street food Regional cuisines  Bhune tamatar ki chutney  How to make litti chokha  Aloo ka Chokha

Hope you liked this traditional touch from my kitchen….it’s a must try for everyone….😀
Love,

Shreya💗

Masala Puris with U.P. Style Aloo Dum / Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish

 Happiness is making perfect puffed, round Puris! 😀💕 And mopping it up with spicy Aloo Dum…!

I love Puris! Well, who doesn’t?! 🙌 Ever since we were kids, Puris were a staple during festivals, weddings, poojas… for breakfast or lunch boxes.. Basically, what I mean is that Puris are very accommodating…LOL!

Masala Puri with U.P. Style Aloo Dum  Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish Indian food recipe Punjabi Aloo Dum Dum Aloo recipe  How to make masala puri  Polkapuffs

So I made these for my Holi lunch with a spicy, rustic & flavourful Aloo Dum …in U.P. Style (potatoes cooked with onions and earthy spices in mustard oil) ….that’s because we are from U.P. Besides, for me, no festivities are quite over until I have Puris 💖 😬

Masala Puri with U.P. Style Aloo Dum  Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish Indian food recipe Punjabi Aloo Dum Dum Aloo recipe  How to make masala puri  Polkapuffs

So this time I made Masala Puris ( wheat flour along with some Indian spices ) to go with my Aloo Dum, the recipes of which obviously I have learnt from my mom! Who else?! And her Aromatic Garam Masala spice mix for the Aloo Dum! ❤️ and served them with some Dahi Wadas! Super duper hit pairing and my hubby was floored! 😍 We certainly did over eat ..hehe! Anyhow…time for the recipe 😛

Here’s my Mother’s recipe…

Yield: 15-17 Puris & 2 servings of Aloo Dum

Equipment: 2-3 large bowls, blender, 2 woks, 1 large ladle, 1slotted spoon, rolling pin, knives & peelers, measuring cups / spoons, kitchen towel

Ingredients for the Puris:

2 cups wholewheat flour

3 tbsp oil

1 tsp each red chilli pwd, cumin pwd

1 tsp crushed kasuri Methi

1 tsp crushed coriander seeds

1/4 tsp amchur pwd

1/2 tsp turmeric pwd, hing (asafoetida), ajwain (carrom seeds)

salt to taste, water to knead the dough

oil for frying the Puris

Method:

In a large mixing bowl mix together all the dry ingredients first. Add 3 tbsp oil to the dry ingredients and make a semi stiff dough using water. Cover the dough with a kitchen towel and set aside for a minimum of 30 mins.

Now, make 15 – 17 equal portions of the dough and using the rolling pin, roll the dough in circular shape of about 3-4″ diameter. Do this for the entire batch. Next, heat the oil in the wok on a high flame, the oil needs to be very hot for frying t he Puris. Now check the heat of the oil by dropping a bit of the dough in the oil, if it immediately springs back up in the oil, start frying the Puris. Drop them one by one into the oil and gently nudge them to puff up and flip them over on the other side. They should each take about less than 30 secs if the temperature is correct. They need to turn light golden and puff up completely! That’s it…they are done! Best served piping hot! 😀

Ingredients for the Aloo Dum:

3 nos large potatoes peeled, washed & cubed

1 nos each bay leaf, black cardamom

1″ pc cinnamon stick

1/4 tsp hing (asafoetida)

1 tsp Aromatic Garam Masala pwd

salt to taste

8-9 tbsp mustard oil (optional, use whatever oil you prefer)

For the masala paste:

2 nos large onions peeled and sliced

1 nos tomato

5-6 nos garlic cloves peeled

2″ pc ginger peeled

2 nos green chillies

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

2-3 tbsp water for blending

Method for the Aloo Dum:

Heat the oil in a wok until smoking point and then cool it down a bit (mustard oil). Shallow fry the cubed potatoes until crisp and golden. Set them aside. Save the oil.

Make a paste of the above mentioned ingredients for the masala using little water. Reheat the oil left in the wok after frying the potatoes and add the whole spices. Sauté for a min and proceed to add the paste. Cook the paste on a low flame for 12-15 mins or until the oil separates from the spice paste. Now add salt and aromatic Garam masala. Sauté once again for a few mins & then add the fried potatoes to the wok and mix everything gently and keep sautéing for another 7-10 mins. You may add some water to correct the consistency of the gravy although I prefer keeping it on a semi dry side. Once done, turn off the stove..and garnish as you prefer. Serve with hot Puris! ☺️

Masala Puri with U.P. Style Aloo Dum  Spicy Indian Fried Flat Bread with North Indian Style Potato Side Dish Indian food recipe Punjabi Aloo Dum Dum Aloo recipe  How to make masala puri  Polkapuffs

Hope you will try these recipes soon and fall in love with the flavours!!

Love,

Shreya 💞

Paneer Lababdar & Wholewheat Tava Naan

I am a big of restaurant style gravies for various dishes. They are thick, luscious and really very flavourful. Specially Paneer (Indian cottage cheese). Paneer Lababdar is one such dish, it has a decadence of its own! And when paired with some Wholewheat Tava Naan, this combination is truly something to die for!

If you too are fan of such dishes, then do try Reshmi Paneer or Dhabewala Palak Paneer 👌😉..easy peasy, mouthwatering dishes!!

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

The texture of Paneer Lababdar is very creamy and soft and that is why it’s very popular in restaurant menus… Indians love their Paneer…and loving this dish comes naturally to everyone. I too have often ordered this at restaurants alongside some Butter Naan or Tandoori Rotis (Indian flat breads). But since the Naan served in restaurant is usually made of Maida (APF), I always make a Wholewheat version at home…without any yeast or baking soda. Completely healthy! It’s soft and stays fresh for a couple of hours without turning chewy!! 💃

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

The recipe I have used is very easy and doesn’t require much prepping. I have made it many times…and it always turns out super delicious! You can say, it can make a perfect party meal if you’re having guests…they will fall in love with your cooking skills😁

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Lets start the recipe…

️Yield: serves 2

Equipment: a non stick pan, a blender, measuring cups/ spoons, a rolling board, rolling pin, a pair of kitchen tongs, a small saucepan, a pan for making the naan, a large bowl.

Ingredients for Paneer Lababdar:

For the sauce: 

2 nos tomato chopped

4-5 nos cashew nuts

2″ piece ginger

4-5 pods garlic

2 nos cloves

2 nos green cardamom (choti elaichi)

1/2 cup water

For the main dish: 

200 gms cubed paneer

2 tbsp grated paneer

1 nos onion finely chopped

1 nos bay leaf

1″ cinnamon stick

1 tsp cumin powder

1 tsp coriander pwd

1/4 tsp turmeric pwd

1 tsp degi mirch

1/2 tsp Garam masala

salt to taste

1/4 tsp sugar

a pinch of asafoetida

2 tbsp butter (optional)

1 tsp oil

2 tsp fresh cream (I used Amul, you can avoid cream if you wish)

1 tsp kasuri Methi crushed

Method:

For the sauce: 

In a saucepan, add water along with chopped tomatoes, garlic, ginger, cashew nuts, cloves & green cardamom. Bring these to a boil until the tomatoes have cooked and become soft. Add 2-3 tbsp more water if needed to cook them. Once done, cool these and make a fine purée. Set it aside.

For the main dish:

Heat butter and oil in the pan (skip butter if you are calorie conscious, use a little extra oil instead), add the asafoetida, bay leaf and cinnamon stick, sauté them for a minute. Then add chopped onions and cook until it turns golden brown.

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Once it’s golden brown, add the tomato-cashew purée and mix well. Keep cooking these together until the oil separates from the purée. This will take about 7-8 mins. Next add the coriander pwd, cumin pwd, degi mirch & turmeric pwd. Sauté them for about 5 mins. Also add salt, sugar & 1/4 cup water (if required) at this stage. Mix well and cook for another 5 mins on low flame.

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Next, add the cubed paneer & the grated paneer. Stir well but carefully so that the paneer cubes remain intact. Cook for 5 mins. Now, add the crushed kasuri Methi, garam masala & fresh cream. Stir well. That’s it…serve it hot with Wholewheat Tava Naan ☺️👌

Ingredients for Wholewheat Tava Naan:

2+1/2 cup wholewheat flour (gehu ka atta)

water as required to make the dough

salt to taste

1 tsp ghee

4-5 tbsp water for sticking the Naan on the pan

1 tsp kalonji (onion seeds)

some loose wholewheat flour to dust

Method:

In a large bowl, add wholewheat flour and use a little water at a time to make a soft dough. Grease the dough with ghee well and let it rest for 30 mins.

Keep the pan to heat on low flame.

Next, make large balls using the dough (about the size of an orange, I could make 6 such balls), dust the ball with some flour. Using the rolling pin and board, roll this ball in oblong shape and about 5-6 mm thick. Sprinkle some kalonji seeds and press well with the rolling pin. Now, apply some water on the other side of the naan which isn’t covered with kalonji, and put the watered side down on the pan.

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Cook for about 2 mins on medium flame, then using the kitchen tongs, remove from the pan and cook it on open flame on both sides like we cook phulkas/ rotis. Ensure the heat isn’t too high, else the naan will turn dark in colour but remain uncooked within it. That’s it, the naan will be ready in just 3-4 mins. Do the same for the remaining dough. Apply some butter before serving these hot! 👌😬

Paneer lababdar recipe How to make restaurant style paneer lababdar Tava naan recipe Wholewheat Tava naan recipe Easy recipe for naan Indian flatbreads Indian food Indian recipes

Perfect meal is ready! My hubby enjoys this so much😘

Love,

Shreya💞

Adapted from Veg Recipes Of India 

error: Content is protected !!