Category: Vegetarian Recipes

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 😁 That sure does make life easier for yours truly!! 😜 

Vegetarian Croquettes Vegetable croquettes Easy recipe for vegetarian starters Croquettes recipe Vegetable cutlet recipe Kolkata cutlets

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!

Vegetarian Croquettes Vegetable croquettes Easy recipe for vegetarian starters Croquettes recipe Vegetable cutlet recipe Kolkata cutlets

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 😫😫 So I decided to add some peas & spices…to make croquettes! Easy-peasy, crunchy Vegetable Croquettes 😉 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. 

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 ☺️

**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.

Vegetarian Croquettes  Vegetable croquettes  Easy recipe for vegetarian starters Croquettes recipe Vegetable cutlet recipe  Kolkata cutlets

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…😀😀 No one can really know the difference. A must try for all 👌

Love,

Shreya💗

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Vegan Peri Peri Potato Wedges | Baked Potato Wedges are one of most loved potato dishes ever. They are super crisp on the outside and so soft on the inside. I will share my go-to recipe that comes together in minutes! 

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

These Vegan Peri Peri Potato Wedges | Baked Potato Wedges come together in with just 5 main ingredients apart from the potatoes themselves. That is how easy it is to make the most delicious potato wedges! And trust me, they disappear even before you properly set them on the table. I agree though, they are best eaten piping hot because that is when they are crisp and melt in the mouth yum!

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

I have made Vegan Peri Peri Potato Wedges | Baked Potato Wedges completely vegan. They are light and not at all oily or greasy. Although the fried wedges taste so good and crispy too, but I personally like the baked version for they are light, easy to do and so much less greasier.

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

The biggest plus about making your potato wedges is that you can customize the flavor to your liking. I make a variety of wedges but these Vegan Peri Peri Potato Wedges | Baked Potato Wedges are my favorite. My hubby and me, we are total potato lovers and keep innovating ways to make them more delicious!!

You too can experiment with your favorite flavors and bake these or simply fry* them, as you like. I will share the recipe for both versions.

Let us begin.

Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges.

Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges.

Once they have dipped for over 30 minutes, drain the water .

Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt.

Once the water comes to a rolling boil, add the drained wedges.

Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break.

Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel.

In the meanwhile, preheat the oven @220’c for 10 minutes.

In a large baking sheet/ tray, spread the par-boiled wedges.

Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss.

Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Now, bake them for 35-40 minutes @220’c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly.

After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes.

Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!

Vegan Peri Peri Potato Wedges | Baked Potato Wedges
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Vegan Peri Peri Potato Wedges | Baked Potato Wedges

Crispy, super delicous and easy to make, these are hands down The Best Vegan Peri Peri Potato Wedges | Baked Potato Wedges you will ever try. 

Course Appetizer, Main Course, Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

  • 04 nos. large potatoes
  • 4-5 cups water for boiling
  • salt to taste plus extra 1/4 tsp. added while boiling
  • black pepper powder to taste
  • 3 tbsp olive oil or refined oil/ vegan butter
  • 1 tsp peri peri spice mix
  • sea salt as topping optional
  • chopped parsley as garnish optional

Instructions

  1. Wash the potatoes well. Scrub off any dirt/ mud and slice them into thick wedges. 

  2. Dip them in chilled water for 30 minutes. This step is crucial for crisp wedges. 

  3.  Once they have dipped for over 30 minutes, drain the water .

  4. Boil about 4-5 cups of water in a large sauce pan. Add 1/4 tsp. salt. 

  5. Once the water comes to a rolling boil, add the drained wedges.



  6. Let them boil for approximately 7-8 minutes. We need not have to cook them. The wedges must not break. 

  7. Once these wedges have boiled, drain them again. Pat them dry using a kitchen towel. 


  8. In the meanwhile, preheat the oven @220'c for 10 minutes. 

  9. In a large baking sheet/ tray, spread the par-boiled wedges. 

  10. Drizzle oil, salt, black pepper powder and peri peri seasoning. Give everything a good toss. 

  11. Now, bake them for 35-40 minutes @220'c. I did take the tray out half through the baking time and give a light stir to ensure everything is cooking evenly. 


  12.  After about 35 minutes, they will have turned golden brown and crispy all over. They will also have cooked to perfection on the inside. If not, bake them for another 5-10 minutes. 

  13. Serve these wedges piping hot with any dip of your choice. I have not bothered with plating them and all, because they will turn limp quickly so they are really best enjoyed fresh out of the oven!

  14. Optional topping and garnish as mentioned in the ingredient list above. 

Recipe Notes

Baking time may vary as every oven is a tad bit different so please adjust factor that too. 

Do not over boil the wedges, they will fall apart.  

*To make a fried version - after par- boiling, first deep fry the wedges until golden and crisp. Then season with the spices and salt. Serve piping hot. 

Love,
Shreya

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Vegan Peri Peri Potato Wedges | Baked Potato Wedges

 

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I can‘t resist buying bright, grassy green spinach whenever I go veggie shopping 👌😊 I adore the earthy aroma! And more often than not, I end up making my Dhabewala Palak Paneer (cubes of cottage cheese cooked in a mildly spice spinach gravy) and I like serving it with some kind of rustic Indian flat bread (roti) 😬 hence, my Ajwaini Missi Roti ( carom flavored flat bread made with a mix of flours and some spices)…everything on this platter is served with love and lots of butter!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I don’t really need to explain what’s Palak Paneer to any Indian! It’s a staple in North India but loved by everyone all over 👍 And trust me, you will fall in love with this preparation! It’s mildly spiced, earthy and very versatile! Versatile because one can pair a Palak Paneer with roti, rice, puris or even some dinner rolls!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I haven’t used a complicated recipe here, some everyday ingredients to make a magical Dhaba Style dish. Who doesn’t love the aromas wafting out of a Dhaba 😀 and my Ajwaini Missi Roti is rustic. Very crispy on the outside and perfectly moist and flaky on the inside….obviously with a dollop of butter on everything!! You don’t do a Dhaba style meal with no butter! Everything is “Makhan maarkey!” (meaning…slathered with butter!)  ❤️

It’s fast and really very easy to put together… Let’s have a look at the recipe..

For Palak Paneer
In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
Set aside.
Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric  and chili powder. Mix well.
Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That’s it! Serve piping hot with roti / parathas / rice.

For Ajwaini Missi Roti
In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
Using little water at a time, make a medium – firm dough. Cover the dough and set it aside for 15 minutes.
After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
They should be slightly thick.
Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
Apply extra butter if you like before serving them hot!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: serves 2-3

A delicious combination of Dhaba Style Palak Paneer paired with some crisp, earthy Ajwaini Missi Roti. A salad on the side and this meal couldn't get any better!!

Ingredients

    Palak Paneer
  • 5-6 bunches of medium sized spinach (cleaned, blanched in unsalted water and drained. Also, it shrinks post cooking so you may adjust the quantity)
  • 250 gms paneer /cottage cheese (cubed! shallow fried with no salt & set aside)
  • 2 nos. medium onion chopped finely
  • 2 nos. medium tomatoes chopped finely
  • 6-7 cloves of garlic
  • 2" piece of ginger
  • 3 nos. green chili
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 2 tbsp. grated paneer /cottage cheese
  • 2 tbsp. fresh cream (I used Amul)
  • 1 tbsp. coriander powder
  • 1/2 tbsp. cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tbsp. red chili powder
  • 1/2 tbsp. Garam Masala powder
  • salt to taste
  • a pinch of asafoetida
  • 2 tbsp. oil
  • 1 tbsp. ghee (optional)
  • 1 tsp butter (optional, for garnish)
  • Ajwaini Missi Roti
  • 2 cups whole-wheat flour (Atta)
  • 3/4 cup gram flour (besan)
  • salt to taste
  • 1 1/2 tbsp. carom seeds (Ajwain)
  • 1 tsp chopped green chili
  • 1 tsp chopped coriander leaves
  • 3 tbsp. finely chopped onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp grated ginger
  • 1 tsp ghee for kneading the dough (use oil if you are avoiding ghee)
  • extra ghee or butter for cooking the roti (optional, you can use oil and avoid ghee/ butter)
  • 1/4 cup approx. water (to knead the dough)
  • Extra wheat flour for dusting

Instructions

    Palak Paneer
  1. In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
  2. Set aside.
  3. Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
  4. Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric and chili powder. Mix well.
  5. Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
  6. Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
  7. Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
  8. Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
  9. Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That's it! Serve piping hot with roti / parathas / rice.
  10. Ajwaini Missi Roti
  11. In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
  12. Using little water at a time, make a medium - firm dough. Cover the dough and set it aside for 15 minutes.
  13. After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
  14. They should be slightly thick.
  15. Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
  16. Apply extra butter if you like before serving them hot!

Notes

The dough for the Missi Roti stays fresh in the refrigerator for up to 2 days.

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

In my home, we have these with some onions with a dash of lime!

Love,

Shreya💕

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

Nutella Filled Mocha Cupcakes !

Nutella Stuffed Mocha Cupcakes

Little did I know that I would fall in love with cooking after I fell for Mr.Polka Puffs! It all happened a little too fast (no complaints there😀)

 

Nutella Stuffed Mocha Cupcakes

But my experience with cooking was very limited when we first got married. I didn’t even know how to make a nice, round, soft Roti/ Fulkas (Indian flatbread)…let alone a proper meal (I know, I was too pampered by mom and my elder sisters) Well , that’s a shame coz every Indian girl is supposed to know that, right? But I didn’t. I had a hard time managing cooking but I was hellbent that wouldn’t hire a cook to help me out, I wanted to do it on my own.

Days turned into weeks and weeks into months!! I had pulled it off!🙌🙌 💃 I managed to make full Indian meal in less than 3months into our marriage…(desserts included 👆) Mr. PP was super happy ! And me??What more could I have asked for?!

Slowly I started to venture into unexplored territories.. Asked my mom for recipes over the phone and bought them to life. I was one happy wife!

But always wanted to bake a cake for Him… So I did. It was a basic cake and He did like it a lot… Said it was perfect for an amateur baker. I smiled , but somewhere inside me I didn’t like the sound of the word ‘amateur ‘.

I decided to perfect it, and boy I did !! 🍰

Nutella Stuffed Mocha Cupcakes

So life brings it to full circle and here I am, the ‘amateur ‘ cook /baker… With my first ever post on PolkaPuffs! It had to be a cake… But I didn’t want to do whole cake with frosting or layers just yet, so thought of sharing my Nutella Filled Mocha Cupcakes! 😋😋😋 This is the recipe which I have been using as the base for almost all my cakes /cup cakes. It’s easy n eggless. With just an addition or two of a couple of ingredients, I end up with a whole new recipe each time!

I thought with Nutella being such a rage (and a personal favourite) why not incorporate the flavours with the slightly bitter flavours of mocha and see if He likes it… Trust me when I say this, you’ll do yourself a favour when you make this! It’s yum with that rich cocoa & coffee & Nutella just melting in your mouth as you bite into it! Okay, so enough said….. Lol. Anyways, here goes the recipe…

Nutella Stuffed Mocha Cupcakes

 

 

Let’s start step by step…

Pre heat the oven @ 180’c.

Line the muffin tray with cupcake / muffin liners.

In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).

In another mixing bowl cream together the butter and sugar until light and fluffy. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Immediately pour 2 tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the center and then again pour 1 tbsp or so of the batter to cover the Nutella.

Do the same for all the sections. And bake for 12-15 mins @ 160-170’c

Once ready, remove the muffin tray and let it rest for 20-25 mins on the cooling rack before peeling off the liners / frosting / icing them.

Decorate as you please. Keeps well in an airtight jar for 2-3 days.

Nutella Filled Mocha Cupcakes !

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 8-10 cupcakes

Yummy, gooey, moist egg free Nutella filled cupcakes are easy to make and easier to eat!!

Ingredients

  • 1 cup APF (Maida)
  • 1 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 2 tbsp instant coffee powder
  • 1/3 cup unsalted butter (you can use Amul Butter, then skip the salt)
  • 1 cup warm water
  • 1 tbsp lemon juice / vinegar
  • 1/2 tsp vanilla extract
  • 1/2  cup Nutella

Instructions

  1. Pre heat the oven @ 180'c.
  2. Line the muffin tray with cupcake / muffin liners.
  3. In a large mixing bowl sift together flour, cocoa powder, baking soda, baking powder and salt (if using unsalted butter, I had used Amul butter so skipped it altogether).
  4. In another mixing bowl cream together the butter n sugar until light and fluffy.
  5. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract, mix the coffee powder with the warm water and add that too to the batter.
  6. Mix everything well but do not over mix the ingredients as that results in a heavy cake.
  7. Immediately pour 2tbsp of the batter into the lined muffin tray in each section, add about 1 tbsp of Nutella over it carefully placing it right in the centre and then again pour 1 tbsp or so of the batter to cover the Nutella.
  8. Do the same for all the sections. And bake for 12-15mins @ 160-170'c
  9. Once ready, remove the muffin tray and let it rest for 20-25mins on the cooling rack before peeling off the liners / frosting / icing them.
  10. Decorate as you please. Keeps well in an airtight jar for 2-3 days.
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Hope you will try these and enjoy them as I did ❤️😀

Love,

Shreya ☺️

Nutella Stuffed Mocha Cupcakes

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