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👌🏼

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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

Cumin Cookies | Jeera Biscuits

The baking bug has bitten me for quite sometime now and there days when I am baking around the clock! It’s fun to do so little and I still get to enjoy big treats😍😍…besides, baking all my meals sounds like a doable thing in these summers when standing in front of the stove is next to impossible!

I bake things which my hubby and I both enjoy apart from experimenting new recipes or recipes which I’d bookmarked earlier….dinner last night was a batch of my Baked Spring Rolls which I served with some homemade Schezwan Sauce and glasses after glasses of my Tropical Iced Tea to cool things down 😁 I still have a bottle of the tea sitting chilled in the refrigerator for tonight….planning to pair it with my mixed lentil Adai and Tomato Chutney….mmmm!

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

So while all this kept happening, my hubby reminds me about something I used to bake in the early days of my experiments with baking…almost over 2 years ago…he says why haven’t I revisited my Bakery Style Cumin Cookies a.k.a. Jeera Biscuits! I was stumped 🤔…been over a year I made them for HIS teatime 😜😂😂 obviously, the poor chap must’ve been missing them!

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

And these happened a while back…just for him…he came back home to an amazing aroma wafting out of our home and he’d already known that I’ve baked these Cumin Cookies. He says…come on, give me some straight away😋…didn’t wait for his tea or anything…..and I was super satisfied 😍

These bakery style cookies are so easy to put together, mildly sweet and tad bit salty..and the flavour of the roasted cumin seeds/ jeera seeds are something so earthy and yet addictive! Besides, they lend the crunch to them. The original recipe which I had first used called for eggs but I have worked around to avoid eggs just as I avoid eggs in my Sugar Cookie recipe.

Let’s start…

Take cumin seeds in a pan and roast them until they are slightly brown and fragrant. Set them aside to cool.

Line the baking trays with parchment paper/ butter paper. Lining the tray avoids having burnt bases and edges with the cookies and ensures they colour evenly even at the bottom and the cookies don’t spread too much.

Now, in the mixing bowl, cream together the butter and icing sugar until they are smooth and well incorporated.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

Next, seive in the flour and add salt. Whisk again until the flour is well incorporated into the creamed butter. Add baking powder and the 1 tbsp roasted cumin seeds. Make a smooth dough with your hands, you can add 1-2 tbsp milk if the dough needs some moisture to come together. It’s optional, I always add 2-3 tbsp. Smoothen the dough and set it aside for 10 mins.

Next, dust your work surface (I prefer silicon mats) with some flour and roll the dough to a thickness of about 3mm and cut them in any desired size and shape.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

Place the cut out cookies an inch apart on the lined baking tray. Sprinkle some roasted cumin over each cookie. Place the baking tray with the cookies in the refrigerator for 10 mins to set the cookies before baking.

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

In the meanwhile, preheat the oven @180’c for 10-12 minutes.

Once the cookies have set in the refrigerator, bake them @180’c for 12-13 minutes using both upper and the lower heating elements/ rods. They will turn slightly golden on the edges once ready. (Every oven works differently so adjust the baking time and temperature according to that)

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

The base of the cookies…a perfect golden brown 😍

Once baked, keep the tray on a cooling rack and let the cookies crisp up on the tray as they continue to cook for a few minutes on the hot tray. Remove them from the tray and place them on the cooling rack to let the cookies/ biscuits cool completely before storing in airtight boxes, they keep well for upto 3-4 days.

Cumin Cookies | Jeera Biscuits

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 24 cookies of 2" each

Bakery style Cumin Cookies a.k.a. Jeera Biscuits for your tea time!! These cookies are egg-free and very crisp. Just 30 minutes to a batch of these cookies!

Ingredients

  • 1 cup + 1 tbsp all purpose flour (Maida)
  • 1/2 cup / 1 stick unsalted butter (if using salted butter then skip adding any salt in the recipe)
  • 1/4 cup icing sugar (I use icing sugar as it helps the cookies hold better shape, you can use regular powdered sugar)
  • 1/4 tsp salt
  • a pinch of baking powder
  • 2 tbsp jeera (Cumin seeds)
  • 3-4 tbsp milk (if needed to bind the dough)

Instructions

  1. Take cumin seeds in a pan and roast them until they are slightly brown and fragrant. Set them aside to cool.
  2. Line the baking trays with parchment paper/ butter paper.
  3. Lining the tray avoids having burnt bases and edges with the cookies and ensures they color evenly even at the bottom and the cookies don't spread too much.
  4. Now, in the mixing bowl, cream together the butter and icing sugar until they are smooth and well incorporated.
  5. Next, sieve in the flour and add salt.
  6. Whisk again until the flour is well incorporated into the creamed butter.
  7. Add baking powder and the 1 tbsp. roasted cumin seeds.
  8. Make a smooth dough with your hands, you can add 1-2 tbsp. milk if the dough needs some moisture to come together.
  9. It's optional, I always add 2-3 tbsp.
  10. Smoothen the dough and set it aside for 10 minutes.
  11. Next, dust your work surface (I prefer silicon mats) with some flour and roll the dough to a thickness of about 3mm and cut them in any desired size and shape.
  12. Place the cut out cookies an inch apart on the lined baking tray.
  13. Sprinkle some roasted cumin over each cookie.
  14. Place the baking tray with the cookies in the refrigerator for 10 minutes to set the cookies before baking.
  15. In the meanwhile, preheat the oven @180'c for 10-12 minutes.
  16. Once the cookies have set in the refrigerator, bake them @180'c for 12-13 minutes using both upper and the lower heating elements/ rods.
  17. They will turn slightly golden on the edges once ready.
  18. The base of the cookies should be a perfect golden brown.
  19. Once baked, keep the tray on a cooling rack and let the cookies crisp up on the tray as they continue to cook for a few minutes on the hot tray.
  20. Remove them from the tray and place them on the cooling rack to let the cookies/ biscuits cool completely before storing them.

Notes

Every oven works differently so adjust the baking time and temperature according to that. Store these cookies airtight boxes, they keep well for up to 3-4 days.

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They taste best when served fresh with some tea/ coffee or simply as a munchy😀

Jeera biscuits Bakery style jeera cookies Polkapuffs recipes Shreya Tiwari photography How to make cumin cookies Recipe for cumin cookies

You can add more sugar or salt, as per your choice. But be generous with the cumin! If you liked these, do try Rose and Pistachio Cookies. 

Love,

Shreya💖

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cumin cookies

 

Eggless No Cook No Churn Tutti Frutti Ice Cream

Hey all….yes..I have been a bit out of it lately…blame the summers..! Yes, please do blame the summers…so that you have an excellent excuse to make yourself some creamy….dreamy ice cream 😍

My No Churn, No Cook and egg free Tutti Frutti Ice Cream 🤗🤗 should cool you down I guess….it certainly did cool us down…scoop after scoop were polished off this last weekend and I have been ordered by my man to make some more ice cream ASAP! I will indulge him😘 I always do…..

Tutti Frutti ice cream recipe Eggless no cook no Churn Tutti Frutti ice cream Polkapuffs Shreya tiwari photography

I prefer ice creams rarely…more of a Popsicle girl..(see my Fruity Volcano Popsicle here …you’ll love it!). But when I do make an ice cream…I make a mean one! It’s always on point! 👌🏼😉 I love ice creams that need no churning machines and fancy equipment….and definitely no fancy ingredients! They need to be simple, easy to put together and they must taste better than the ones at your favourite ice cream place..!

This Tutti Frutti ice cream checks all the right boxes and is big on flavour!! 💃🏻It’s slightly citrusy…..that’s my version. You can go with the classic vanilla flavour or even almond extract would go beautifully. There are infinite options…if you like, add some cardamom flavour or even a bit of saffron (Kesar).

Tutti Frutti ice cream recipe Eggless no cook no Churn Tutti Frutti ice cream Polkapuffs Shreya tiwari photography

Coming to how to get that beautiful texture which is so creamy and yet has a firmness…. we come across many recipes which are no-cook, no-egg and no-churn but many of these recipes are complicated or call for some preservatives too. I won’t advocate such recipes…I like the idea of making ice cream only because it can be done without any CMC or GMS powders. These are obviously exceptional ingredients to ensure a good textured ice cream, but the challenge lies in making home made ice cream without any of these.

I have used very basic ingredients which are easily available and since it doesn’t need any machine to churn the mixture, a simple wired whisk or an electric whisk can do the magic!

Lets make some ice cream…

Place the the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.

In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks. It will take about 10-12 minutes manually.

Next add the milk powder and whisk again until it is fully incorporated. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream. Add the lemon zest next. If you are using the colour, add that colour and the tutti frutti bits. Mix everything gently so the the air incorporated into the cream doesn’t escape.

Pour the the mixture into the tin and cover the tin with some aluminium foil. Set it in the freezer for about 2 hours, it will be partially set by then. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes. Pour the mixture back into the tin and cover it again with the foil. Freeze the mixture for 6-7 hours.

To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it😉

Tip: I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the colour or choose any other colour.

Eggless No Cook No Churn Tutti Frutti Ice Cream

Prep Time: 9 hours, 10 minutes

Total Time: 9 hours, 10 minutes

Yield: serves 4 (about 8-9 medium sized scoops)

Simple ingredients, easy recipe and big on flavors! If you like the classic Tutti Frutti Ice cream, you must try this recipe!

Ingredients

  • 400 ml condensed milk (I used Amul Mithai Mate tin)
  • 1+1/2 cup chilled heavy whipping cream (Amul red tetra packet)
  • 1/4 cup dairy whitener (milk powder)
  • 1/2 cup mixed Tutti Frutti bits
  • 4-5 drops orange gel color (or even liquid)
  • 1/4 tsp fresh lemon zest

Instructions

  1. Place the wired whisk or the whisk attachment of the electric whisk along with the stainless steel mixing bowl in the refrigerator for about 30 minutes an hour for them to chill.
  2. In the chilled bowl, take the chilled whipping cream, whisk it for 4-5 minutes using the electric whisk until the cream has soft peaks.
  3. It will take about 10-12 minutes manually.
  4. Next add the milk powder and whisk again until it is fully incorporated.
  5. Now, pour the condensed milk into the whipped cream and using a rubber spatula, gently fold the condensed milk into the whipped cream.
  6. Add the lemon zest next.
  7. If you are using the color, add that color and the tutti frutti bits.
  8. Mix everything gently so the air incorporated into the cream doesn't escape.
  9. Pour the mixture into the tin and cover the tin with some aluminum foil.
  10. Set it in the freezer for about 2 hours, it will be partially set by then.
  11. Remove from the freezer after 2 hours, remove the partially set ice cream in another chilled stainless steel bowl and whisk it again for 2-3 minutes.
  12. Pour the mixture back into the tin and cover it again with the foil.
  13. Freeze the mixture for 6-7 hours.
  14. To serve, keep the ice cream in room temperature for 10 minutes before scooping it into bowls and devouring it.

Notes

I have used the lemon zest to cut the sweetness, the ice cream does taste very mildly citrusy. You can omit the color or choose any other color.

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Hope you try it out soon…you’ll be revisiting this recipe often which is adapted from my Mango Tutti Frutti ice cream which I had shared last year. You must also try my Classic Vanilla Ice Cream recipe, it calls for just 3 ingredients!

Love,

Shreya❤️

Tutti Frutti ice cream recipe

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Bombay Aloo Masala Sandwiches are a staple street food in Amchi Mumbai….or maybe a vegetable toast sandwich or a plain Chutney (salsa) sandwich…the options are endless and oh so yummy! 😍

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I personally love the vegetable cheese grill sandwich! It’s like the best of both worlds…you get veggies and if you are a cheese lover like me…it’s just so good with that cheese within and on the outside😍😍😍😍….a side of some potato crisps/ chips/ wafers…and some ketchup😋

Similarly, there is another hot favourite among most Mumbaikars….the spicy, aromatic and very delicious Bombay Aloo Masala Sandwich…make it as a toast sandwich or a grilled one…it’s amazing! Aaaaannnddd…..it’s my hubby’s favorite 😘

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This is a regular breakfast or evening snack at our place…and my Mom’s recipe for the filling/ Aloo Masala is super duper yum!

I usually use brown bread to make them…you can use regular white sandwich bread or any multigrain bread if your choice. I had once even used a Homemade Herbed Focacia bread for this sandwich and it was so good! Do try my recipe for Green Chutney, it goes so well with sandwiches.

Anyways…let’s get you started on the recipe..

To make the filling:

Heat oil in a non-stick pan. Once the oil is hot, add cumin seeds, hing and chopped green chillie. Sauté for a minute.

Next, add the chopped onions. Sweat them for a few minutes. Then add the capsicum. Sauté again. Tip in the tomatoes followed by the salt, turmeric, red chillie powder, ginger-garlic paste. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.

Next, add the mashed potatoes along with the Pav bhaji Masala. Also add the amchur powder and mix well. Turn off the flea me. Add chopped coriander leaves and give them all a final mix. That’s your filling done! Keep well in the refrigerator for 3-4 days.

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

To make the sandwich:

Take 2 slices of bread. Slather both the slices with butter. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling. Heat the griller/ toaster…spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides. Serve hot with some chips/ crisps and ketchup!

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: can be used for upto 6-7 sandwiches with generous amount of the potato filling.

Bombay Aloo Masala Sandwich is spicy, tangy and very delicious. Perfect for breakfast, brunch, lunch box or even a quick meal.

Ingredients

  • 5 nos. large potatoes (boiled and mashed)
  • 3 tbsp oil
  • 1 tsp finely chopped green chilli
  • a pinch of hing (asafoetida)
  • 1/4 tsp cumin seeds (jeera)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green bell pepper (capsicum)
  • 2 nos. finely chopped tomatoes
  • salt to taste
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp Pav bhaji Masala
  • 1/4 tsp amchur powder (raw mango powder)
  • 1-2 tsp water (if needed to correct the consistency)
  • 2 tsp chopped fresh coriander leaves
  • butter as needed to grill/ toast the sandwiches
  • bread slices as needed

Instructions

    Filling
  1. Heat oil in a non-stick pan.
  2. Once the oil is hot, add cumin seeds, hing and chopped green chilies. Sauté for a minute.
  3. Next, add the chopped onions.
  4. Sweat them for a few minutes.
  5. Then add the capsicum. Sauté again.
  6. Tip in the tomatoes followed by the salt, turmeric, red chili powder, ginger-garlic paste.
  7. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.
  8. Next, add the mashed potatoes along with the Pav bhaji Masala.
  9. Also add the amchur powder and mix well. Turn off the flea me.
  10. Add chopped coriander leaves and give them all a final mix.
  11. That's your filling done! Keep well in the refrigerator for 3-4 days.
  12. Sandwiches
  13. Take 2 slices of bread.
  14. Slather both the slices with butter.
  15. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling.
  16. Heat the griller/ toaster...spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides.
  17. Serve hot with some chips/ crisps and ketchup!

Notes

Use veggies of your choice if you like to make variations. Add cheese if you'd like some. Use this filling in frankies/ rolls, etc.

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You can add some veggies to this filling recipe or even minus a few things if you wish. Do try it…it’s lip smacking 😍

Love,

Shreya💖

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Bombay Aloo Masala Sandwich.

 

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….

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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!

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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!

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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.

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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.

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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!

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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.

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

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

Love,

Shreya💖

Spicy Arrabbiata Sauce Glutenfree and Vegan

 

Mango Kulfi | How to make Kulhad Kulfi

An Indian dessert that is loved by everyone and I guess there is rarely anyone who’d say no to Kulfi! This luciously creamy, deliciously sweet and chilled dessert is perfect for summers and compliments any Indian meal when looking for that perfect end to your meal 😍👌🏼 Flavour it with whatever takes your fancy! Mangoes….yes that is what I have used here to make it even more irresistible and delicious.

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Look at the golden colour..and I have used a bit of freshly pounded cardamom powder to elevate the flavour of Alphonso Mangoes….the King of fruits 😍 and garnished it with some pistachio slivers and homemade dried rose petals (organic) ….this recipe also calls for some fresh, thick cream from full fat milk…yes homemade made fresh cream, it makes the Kulfi even more smooth and the taste is very authentic! But then again, you can always use fresh cream from a tetra pack too😋

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Last year I had shared an easy recipe for Kesar Pista Kulfi on the blog and this recipe is another take on that!😀 You can add some chopped pistachios and almonds to this Mango Kulfi recipe and make it a Dry Fruit Mango Kulfi too!

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

I used kulhad and matkas (Indian earthenware) of different shapes and sizes to set the Kulfi, you can use simple Kulfi or Popsicle moulds as well or simply use little stainless bowl to set them. Although the kulhad and matkas I have here aren’t actually earthenware, they are all made of porcelain.

Common, let’s make Kulfi!

Yield: 5-6 kulfis

Equipment: a heavy bottomed pan, a ladle, measuring cups/ spoons, kulfi moulds/ Popsicle moulds/ small bowls, ice cream sticks etc.

Ingredients:

500 ml milk (I use Amul toned milk – 2%fat)

pulp of 3 nos. medium Alphonso mangoes

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar (adjust as per your preference)

1/2 cup cream (I used homemade cream from full fat milk, you can use tetra packed Amul fresh cream as well)

1/2 tsp cardamom pwd

chopped pistachio & dried rose petals to garnish

Method:

Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, cardamom powder and the mango pulp. Cook for two mins more. Keep it aside to cool for a few mins.

Next, lightly beat the cream. Add the cooled milk and mango mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds/ matkas/ bowls and keep it in freezer to set for about 7-8 hours or even overnight.

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould if using Popsicle mould or traditional Kulfi mould.

Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️ Look at that texture…..yumm!

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Love,

Shreya💗

Mango Kulfi | Mango flavoured Indian Ice Cream | Glutenfree recipe

 

 

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!

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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

 

 

Strawberry Iced Tea

I know I’ve been away for a few days….was just tied up with a few things….been on the road for a fair bit of time…phew! Yes….summers and traveling around isn’t the best combination but I did manage it after all. Needless to say, I did need an entire week to recoup and get back the usual routine with the blog and everything else…😁😁

Summers and this scorching heat takes out all the energy from your body…it’s very draining! I hate stepping out in the sun 😩…I just prefer sitting at home and wait for the sun to set 😂 and sip on some cool drinks…homemade fresh fruity drinks are the best way to hydrate yourself and are way healthier than those fizzy, sugar laden sodas.

Strawberry Iced Tea Summer cooler recipes Non alcoholic beverages recipes Polkapuffs recipes Fruit based summer drinks Food photography by shreya Tiwari

Yes! My favourite fruit this summer….came to my rescue once again..they are sweet and full flavour so why not use them to make some delicious summer mocktails….I mean, most of you who’ve been regular here are aware that the husband and I, we are teetotallers. So, such fruit based drinks are our best bet against the summers 😜 Speaking of which, have a look at my take on Aam ka Panna (raw mango cooler)

Strawberry Iced Tea Summer cooler recipes Non alcoholic beverages recipes Polkapuffs recipes Fruit based summer drinks Food photography by shreya Tiwari

Lets make some Strawberry Iced Tea….🍓🍓☺

Yield: makes 2-3 servings

Equipment: measuring cups/ spoons, a small sauce pan, a potato masher.

Ingredients:

1 +1/2 cup chopped strawberries

4 tbsp sugar (optional, avoid if the strawberries are sweet. Mine were a bit tart hence I used sugar)

3 cup water

2 nos. tea bags (I have used regular tea, no speacial flavour)

ice cubes as needed when serving

Method:

In a saucepan, boil 3 cups of water. Turn off the heat. Add the tea bags and let them steep for about 10 mins. Remove the tea bags and pour the tea from the sauce pan into a jug. Refrigerate the tea for a minimum of 1 hour.

In the meanwhile, in the same sauce pan, add the chopped strawberries along with sugar and cook them together on low heat until  the strawberries are cooked well and look mushy. Use a masher to mash them as they cook. Take them off the heat. Allow the strawberry compote to cool down completely, then using a hand blender or any other other blender, make a purée and set that too in the refrigerator until you have to serve the Iced Tea. (I don’t strain the strawberry compote, you can strain it if you prefer).

Assembling:

Add the cooled strawberry purée to the jug of chilled tea. Add some crushed ice cubes and give it a stir.

To serve:

Fill your favourite glasses/ mason jars with ice cubes and pour the ready Strawberry Iced Tea over them. Place a small strawberry on the top and serve chilled! You can even add a couple of slices of lime as a garnish ☺️ Enjoy!

The strawberry purée and the cooled tea can be stored in the refrigerator for 1-2 days.

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Love,

Shreya❤

Strawberry Iced Tea

 

 

 

 

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