Mini Vanilla Cakes with Lemon Drizzle

This makes for the perfect tea cake. A light zesty, lemony drizzle adds a delicious zing to my Mini Vanilla Cakes! Invite your friends over for a cup of tea & serve these beauties….they’ll make you proud! 😊 Β 

These also happen to me my hubby’s favourite kind….they are very easy to make and extremely moist & light for an eggless cake! I have followed the same recipe I did for myΒ Nutella Filled Mocha Cupcakes! They are so sinful..you should have a look them too..πŸ˜€

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If you are a novice at baking …I’ll suggest you begin with these! You can choose to make Mini Cakes as I have done here…or bake a proper round cake..adding the drizzle is completely up to you. This cake works as the perfect base for icing / frosting as well! See, so much out of one easy-peasy recipe! πŸ‘Œ

As to my Mini Cakes, they are shaped so, coz I found these cute little silicon moulds recently and I had to make something in them quick! What better than making something that pleases Him too! ❀️

So, coming to the recipe..

Yield : 8 mini cakes / 9 -10 cupcakes / 1 8″round cake

Equipments: wired cooling rack, cake moulds, 2 mixing bowl, whisk, measuring cups /spoons.

Ingredients :

For the cake:

1 cup APF (Maida)

1 cup granulated sugar

1 ts baking soda

1/4 ts salt

1 ts baking powder

1/3 cup unsalted butter (you can use Amul Butter, then skip the salt)

1 cup warm water

1 tb lemon juice / vinegar

1/2 ts vanilla extract

For the drizzle:

1/2 cup icing sugar

6 tsp lemon juice

Method for the mini cakes:

Pre heat the oven @ 180’c.

Prepare the cake moulds / tin with some oil and dust it with flour.

In a large mixing bowl sift together flour, 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 n sugar until light and fluffy. Add the dry sifted ingredients to the butter and sugar mix, add lemon juice, vanilla extract. Mix everything well but do not over mix the ingredients as that results in a heavy cake.

Immediately pour 4 tbspΒ of the batter into each mini cake mould / pour the entire thing into the tin if making a round cake / pour 3 tbsp in each mould Β if making cupcakes. And bake for 12-15mins @ 160-170’c for mini cakes / cupcakes & @ 170′ – 180’c for 25 – 30 min or until a skewer inserted in the centre of cake comes out clean if baking a round cake.

Once ready, remove the mini cakes / cupcakes / cake tin and let it rest for 20-25mins on the cooling rack before peeling off the liners / frosting / icing them.

Method for the drizzle:

Mix together the icing sugar and lemon juice until there are no lumps.

Assembly:

Once the cakes have cooled completely, using a spoon or a fork pour some drizzle on each cake. You can cover them completely with the drizzle or keep it light like mine. Keeps well in an airtight jar for 2-3 days.

Hope you will try these and enjoy them as I did β€οΈπŸ˜€

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Love,

Shreya 😁

Chocolicious Banana & Butterscotch Breakfast Bars!

Chocolicious Banana & Butterscotch Breakfast Bars!! Breakfast is definitely the most important meal of the day and I take it very seriously! Chocolate…Banana…Butterscotch…Whole-wheat…really serious…and its vegan! A win-win for everyone πŸ˜‰

You can call it a breakfast bread, banana bread or banana & butterscotch cake. Anything you prefer, trust me, the taste won’t stop you from eating one slice after another..πŸ˜› specially kids, they will enjoy these at anytime of the day..my 9 year old nephew couldn’t stop even after 3-4 slices! ❀️😁

Chocolicious Banana & Butterscotch Breakfast Bars

Chocolicious Banana & Butterscotch Breakfast BarsΒ are healthy, though they have a chocolate quotient, like all my cakes do, but these are vegan (no eggs-milk-butter) and made with whole wheat flour. Sounds healthy?!

Besides, this recipe is a really great way to use up all the browning bananas that are sitting on the kitchen table!!

Chocolicious Banana & Butterscotch Breakfast Bars

Let’s start.
Preheat the oven @ 180’C for about 10-12 minutes.
Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
While that’s happening, take the banana purΓ©e in a large mixing bowl, add nutmeg & cinnamon powders.
Mix them well using a spatula.
Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
Mix everything well. Now pour in the oil and the extracts.
Give everything a good mix to make smooth & lump free batter. But don’t over mix it, else it’ll give you a very heavy cake/ bar (the batter will be quite thick).
Pour the batter into the prepared tin and bake for about 10 minutes.
Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Chocolicious Banana & Butterscotch Breakfast Bars!

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: makes one 7"square cake

Ingredients

  • 2 cups whole wheat flour
  • 3 nos large overripe bananas (mashed / purΓ©ed)
  • 1 + 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup castor sugar
  • 1/2 cup refined oil
  • 1 pinch each of cinnamon and nutmeg powder (optional)
  • 3 tbsp. unsweetened cocoa powder
  • 1/2 tsp vanilla extract
  • 2-4 drops butterscotch essence (optional)
  • 1/4 cup butterscotch chips / balls

Instructions

  1. Preheat the oven @ 180'C for about 10-12 minutes.
  2. Prepare the cake tin by greasing it with some oil and sprinkle some flour as well or line with parchment paper.
  3. While that's happening, take the banana purΓ©e in a large mixing bowl, add nutmeg & cinnamon powders.
  4. Mix them well using a spatula.
  5. Stir in the sugar until well incorporated. Now sieve in the flours, baking powder, baking soda & the cocoa powder.
  6. Mix everything well. Now pour in the oil and the extracts.
  7. Give everything a good mix to make smooth & lump free batter. But don't over mix it, else it'll give you a very heavy cake/ bar. (the batter will be quite thick).
  8. Pour the batter into the prepared tin and bake for about 10 minutes.
  9. Remove the tin out of the oven using a mitten (be careful for the oven will be too hot) & sprinkle the butterscotch chips/ balls on top and put the tin back in the oven ( we do this to avoid the chips from sinking and settling at the bottom).
  10. Bake for another 20 minutes approximately or until a skewer pierced in the center of the cake/ bar comes out clean.
  11. Remove from the oven and cool for 10 minutes, then invert on a cooling rack to demould the cake / bread and cool for another 15-20 minutes. Slice and serve!

Notes

The batter will be thick, if you need to adjust the consistency, you can add some milk but then the breakfast bars won't be vegan. Omit butterscotch chips or replace it with whatever you like.

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Chocolicious Banana & Butterscotch Breakfast Bars

Love,

Shreya ❀️

(P.S. You can add walnuts, pecans, raisins, etc. as well to the cake batter)

Shelf life: 3-4 days at room temperature & 4-5 Β days in the fridge

You may also like Nutella Filled Mocha Cupcakes, Cinnamon Cupcakes with Nutella Frosting or something savory like my Rustic Pizza PinwheelsΒ or something healthy like a Whole wheat Chocolate Cake πŸ˜€πŸ˜€

Pin it for later??!!
Chocolicious Banana & Butterscotch Breakfast Bars

RESHMI PANEER ( restaurant style in under 30 mins)

Reshmi Paneer is creamy, spicy, rich and melts in the mouth. What’s even better is that it can made in under 30 mins from start to finish at home!! Tastes just like the ones we get at restaurants! πŸ˜€

I love Paneer (Indian Cheese..or Cottage Cheese) it’s absolutely yummy, rich in calcium..hence very healthy!

Besides, being a North Indian, I have grown on palak paneer (cottage cheese with spinach), paneer bhurji (cottage cheese scrambled with veggies and spices) to name a few delectable dishes!

Reshmi Paneer is one such dish…it’s rich, flavourful..mildly spicy. I guess it tasted even better because I used my homemade Aromatic Garam Masala. It bubbled away and the aroma filled my home..it was hard to resist πŸ˜‰

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The reason why I keep going back to this recipe is because it’s easy to whisk up…uses all the ingredients which are always available at home…takes no herculean efforts..and is ready in no time! Perfect for when you’re running late and dinner is less than an hour away!! & works wonders with guests..they’ll love it and want your recipe! πŸ˜› what more could one ask for?!

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I served it with some piping hot Fulkas (Indian flatbreads) and fresh salad… Let’s look at the recipe now 😊

Yield: serves 2

Equipment: a large mouthed pan, a spatula, measuring cups / spoons, chopping board / food processor.

Ingredients:

200 gms fresh paneer (cubed)

2 nos tomatoes ( finely chopped)

1 nos large onion (sliced / julienned)

2 nos capsicum (sliced thinly / julienned)

1/4 cup fresh cream (I used Amul)

1 nos green chilly (slit from the middle)

1/4 tsp cumin seeds

1/2 tbsp coriander pwd

1/4 tsp turmeric pwd

1 tsp red chilly pwd

1/4 tsp Garam masala

1 tsp each of ginger & garlic paste

2 tbsp coriander leaves (chopped)

1/4 tsp lemon juice

salt to taste

sugar a pinch

1 tbsp refined oil

Method:

Heat the pan, add the oil. Add the cumin seeds & the slit green chilly. SautΓ© for a min, let the cumin seeds crackle. Next add the sliced onions along with the ginger – garlic paste. SautΓ© for 2-3 mins, until the onions turn pink. Next, add the capsicum and all the dry spices except the garam masala. Mix everything well and cook for 5 mins on medium flame. Now add the tomatoes and season with salt and sugar. Stir well and cook until the oil separates..will take about 5-7 mins. Once the oil has separated, add the paneer cubes and mix well..make sure that the cubes stay intact. Add the cream & garam masala at this stage and stir everything together. Simmer for 5 mins more on low flame. Turn off the flame. Add lemon juice and mix it one last time. Garnish with chopped coriander & serve hot with Fulkas, naan bread, kulchas, etc. πŸ˜‹ πŸ˜‹ enjoy!

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Love,

Shreya πŸ’•

Adapted from Sanjeev KapoorΒ 

Cheese Crusted Garlic Bread

Soft, buttery, oozing with cheese and herbs …oh so garlicky! Garlic Bread 🍞 it’s the perfect accompaniment to my soups, salads, pastas….almost everything!! I can never refuse a warm slice of Garlic Bread… Can you? πŸ˜›

I really don’t remember the first time I had Garlic Bread…I just remember having one slice after the other and enjoying every bite…no ketchup / dips or salsas needed…at least for me. However it goes really well with my Spicy Mayo DipΒ .☺️

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Garlic Bread is typically made with French Baguette…by slicing it diagonally and smearing it with some olive oil..minced garlic..some herbs and / or mozzarella or some cheddar…drooling!!!

However, I have used another recipe and made my Garlic Bread from scratch..and it’s super – duper easy! Its yummy and uses all the ingredients that are readily available in every kitchen. Besides, baking my own bread makes me all proud! πŸ˜‹ ☺️ Here goes the recipe …

Yield: 2 breads 7″ each

Equipments: large mixing bowl, parchment paper / aluminium foil, baking tray, measuring cups & spoons, a kitchen towel, a small bowl, a spoon.

Ingredients:

Bread:

2 cups APF (maida)

1 1/2 tbsp active dry yeast / instant yeast*

salt to taste

1/4 cup olive oil (you can use refined oil too)

3/4 cup warm water

a pinch of sugar.

1 tsp dried Italian herbs (you can use fresh herbs too)

Garlic butter:

5 tbsp softened Amul butter (salted,if you have used unsalted butter then pls season it with salt & pepper)

4 nos minced garlic cloves

1/4 tsp chilly flakes

1/2 cup grated Cheddar Cheese

1/2 tsp dry Italian herbs

Method for the Bread:

Take the warm water in a cup, sprinkle sugar and active dry yeast into it, cover it and let it prove for approx 10-15 mins (if using instant yeast, pls skip this step, add it directly to the flour and other ingredients*). Next, in a large mixing bowl add the flour, salt, dried or fresh herbs. Mix it thoroughly and make a well in the centre and pour in the frothy yeast if using the active dry yeast option along with oil. Mix everything and make soft dough. Cover it with a kitchen towel and set it aside for 1 hr 15 mins for the first proving. After 1 hr 15 mins…punch the dough down and let it prove for the second time for 45 mins. After 45 mins, shape your dough into a large bread or into two breads. Set it on baking tray which has been lined with aluminium foil / parchment paper. Set it aside for 30 mins.

Method for Garlic Butter:

Mix the butter and minced garlic and set it aside.

Assembly:

Preheat the oven @ 200’C for about 10 mins. Brush the top of the proved breads with the garlic butter and sprinkle the chilly flakes and the Cheddar, dried herbs. Bake for 25 – 30 mins or until it turns golden brown around the edges and the Cheddar will have turned crisp. Voila! There you go…πŸ˜€ that wasn’t tough right?!

Serve it warm with any dips or ketchup..or if you’re like me..have them own their own!

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Happy Baking!

Love,

Shreya πŸ’•

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

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

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

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

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

Yield: 15-17 small Wadas / Croquettes

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

Ingredients:

1/2 cup Sabudana / sago

3 nos medium potatoes boiled and mashed

2 nos green chillies finely chopped

1 tbsp coriander leaves finely chopped

1tbsp lemon juice

1/4 cup roasted, husked & roughly crushed peanuts

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

1/2 tsp roasted cumin pwd

a pinch of sugar (optional)

oil as required

Method:

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

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

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Happy fasting everyone!

Love,

Shreya 😊

Multi – Seed Whole Wheat Crackers with a Spicy Dip.

Crackers & Cheese…I love them! They are so crispy, crunchy and go really well a variety of sides…😁 perfect for parties or just some lazy munching. And I am a fan of munching..especially while I am parked Β on my couch, watching television πŸ˜‰ and so does Mr. PP 😍

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But you see, we like healthy munching… Something light and yummy! And for that purpose, I always keep some popcorn ready in my pantry, along with some homemade ‘mathris‘ ..a kind of deep fried Indian savoury crackers. But deep fried isn’t always a healthy option..so we end up with oil free popcorn or some fruits for snacking..

So, I always try coming up with fun ideas for snacking. One such idea of mine is crackers… Healthy crackers!!! With a yummy, easy to do dip.. πŸ‘ŒΒ Crackers are nothing but savoury mathrisΒ ..simply baked. They are oil free and therefore a healthier option. They are a version of bread, except that crackers are very crunchy and crispy… usually small in size, either round, square or rectangular…but I am adventurous when it comes to shaping these …I put my cookie cutters to optimum useπŸ˜€ …crackers can be flavoured with herbs, cheese, etc..anything that takes your fancy. Like I have used multi – seeds like poppy, flax & sesame seeds to make them healthy (seeds are known for their dietary fibre, omega 3 fatty acids and are fantastic anti – oxidants…a must in everyone’s daily diet ☺️) along with wholewheat flour. Crackers are often served as a palate cleanser between courses of a meal.

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i like serving my crackersΒ With some kind of dip or a salsa… However they taste great with cheese, preserves or peanut butter…or even soups. So this time I did a spicy dip for my crunchy munchies!!! The combination is superb…a finger licking good dip with some crackersΒ are light on the stomach and yet filling. Anyways, let’s get on with the recipe…πŸ˜‹

Yield: 20-22 medium sized crackers & a small bowl of dip.

Equipment: a large mixing bowl, a rolling pin, a sharp knife / cookie cutter, parchment paper / aluminium foil, a skillet, a spatula, baking tray, a cooling rack

Ingredients:

For the crackers:Β 

2 cups wholewheat flour

3 tbsp semolina (sooji / rava)

1/4 cup + 1 tbsp (for topping) mixed seeds (poppy, sesame & flax..feel free to use any seeds)

salt to taste

1 tsp dried mixed Italian herbs

1 tsp chilly flakes

1/4 tsp coarsely ground black peppercorns

3 tbsp Β + 1 tbsp (for greasing) oil

1/4 cup water (use more or less as needed to make a dough)

For the dip:

5 tbsp eggless mayonnaise ( can use with egg too)

1/2 tsp lemon juice

1 pinch salt

1/2 tsp garlic pwd

1/2 tsp paprika

Method for the crackers:

Mix all the dry ingredients in the bowl using a spoon. Take the water and 3 tbsp of oil in a glass and mix them well. Use this mixture to knead a semi stiff dough with the dry ingredients. Knead for at least 5-7 mins to make sure the ingredients have amalgamated well. Cover the dough and set it aside for 20 mins.

Preheat the oven @ 200′ C. Prepare the baking tray with the parchment paper or aluminium foil. Brush it with some oil. Set aside. Now, knead the dough once again for a couple of mins and grease your work surface, using the rolling pin, roll it out to a thickness of about 3mm. You can cut the rolled dough using a knife into squares / rectangles / diamonds or use a cookie cutter for any desired shapes. Next, place these shapes slightly apart from each other on the prepared baking tray…brush each of them with some oil and sprinkle some mixed seeds. Press the seeds down onto the dough a bit. Bake these for about 20-25 mins. Once done, open the oven door for 30 secs and close it again to let the crackers sit in the warm oven to crisp up further for about 5 mins. Remove the tray after 5 mins and transfer the crackers onto the cooling rack. Store them in airtight containers or serve immediately. πŸ˜‹

Method for the dip:

Mix all the ingredients together and serve….that easy, right?!!! 😁

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Hope you will enjoy these as much my hubby and I did!

Love,

Shreya πŸ’ž

Mint & Kiwi Sorbet!

Summers are going to be relentless… And they are just beginning! I need to have something very cool and light…something other than ice creams! Β Although, I enjoyed my No Churn Orange Ice Cream to no end, I wanted something lighter and more refreshing this time around.
Something which I hadn’t tried making at home yet but absolutely loved! πŸ‘Œ 😊 Sorbets! πŸ’ž

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I adore Sorbets! They are so incredibly fresh and flavourful without being too loaded with caloriesπŸ˜›

For those who haven’t yet tried it so far or heard much about it, Sorbet is a frozen dessert made with mildly sweet water flavoured with purΓ©ed fruits or liqueurs…whatever one prefers😬

Its different from an ice cream where air is whipped into the cream base and then frozen, Sorbet is frozen to become ice-like but has a very smooth, pulpy texture.

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I had first tasted a SorbetΒ ages ago at a Gelato outlet here in Mumbai and fell in love with the texture and the fruity flavours! It was Kiwi & Melons πŸ‰πŸ‰So tropical, right?! Perfect for a hot, sunny day 🍧 πŸ§β˜€οΈ..neither icy nor juicy..somewhere in between…a delight for a ice lolly lover like myself πŸ˜‹πŸ˜‹

And it’s really a boon to know that it’s super easy to make these…so here comes the recipe.

Yield: 2-3 servings

Equipment: a medium sized stainless steel /aluminium bowl, a bender, a saucepan, a spatula, fruit knife, a fork.

Ingredients:

4 nos. green kiwis peeled and chopped

5 tbsp sugar (add more or less as per personal preference)

1/2 cup water

14-15 nos. mint leaves washed and roughly chopped

1/2 tbsp lemon juice

Method:

Place the stainless steel or aluminium bowl in d freezer to cool at least 1 hr before you begin prepping. After an hr, proceed with making the sugar syrup by heating the water and sugar in the saucepan over low heat while stirring it constantly. Once the sugar has melted and dissolved completely, turn off the stove. The sugar syrup is a basic syrup with no-thread consistency. Put the syrup in the refrigerator to cool for 10-15 mins.

In the meanwhile, blend the chopped kiwis, mint leaves & lemon juice until smooth without any bits of fruit in it. Add the sugar syrup to the blender and blend once more. Now transfer this mixture into the cold stainless steel /aluminium bowl and freeze it for 2 hrs. Now, remove the bowl and using a fork, mix the mixture once. You will notice that there will be ice crystal formation which is normal, it should be that way. Repeat this step again after 2 hrs. And freeze again for another hour or so. Even overnight freezing is perfectly fine.

Now the Sorbet is ready. To serve, place the bowl containing the ready Sorbet at room temperature for 15 mins, it will loosen slightly and become pulpy, using spoon or a ice cream scoop, fill the serving bowls / glasses and garnish with mint leaves! Tada!! 😊 there you have a very fancy, shmancy dessert ready! With minimal efforts!😜

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Until we meet the next time….

Love,

Shreya ❀️

No Churn Orange Ice Cream!

Its sweltering hot out here in Mumbai … Well, what else did I expect? πŸ”₯β˜€οΈ I haven’t stepped out of my house during the day in the last few days… The thought itself makes me melt… 😰

I just want to sit in my room, with the blinds all drawn and something cool to sip/ eat..whatever! A couple of weeks ago when the temperatures had began soaring I cooled myself off with my Minty Pomegranate Mock MojitosΒ πŸΉπŸ˜‹ They were so refreshing!

Well, I did need something to cool myself & Mr. P.P. off again..but something a bit more filling πŸ˜› Didn’t want to do a drink yet again. So thought of Icccccccceeeee Creeeeammmm!!! LoL! 🍦🍦okay! So who doesn’t perk up at the thought of a bowlful of rich, creamy, cooling ice cream?! I simply go weak in my knees with one look at an ice cream πŸ˜€Infact, I love my sittings with the dentist precisely for this reason! I get ice cream…prescribed by a doctor! 😝😜now who wouldn’t love that..!

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And yes! I don’t make my ice creams the fussy way…no churn! Yes! My recipe is super duper , easy peasy kinds…prep the ingredients in just under 15 mins, drop everything to set in an aluminium or stainless steel / plastic container & stash it in the freezer for about 5-7 hours! That’s it. What remains now is ‘eating’ the ice cream…yes! It’s that easy. Even a child can do that without any fuss. Not to forget, it’s eggless! πŸ˜‡πŸ˜

And as for the flavour, I have chosen something just as bright as the summer sun! Oranges & lemons… They spell summer with their bright colours and such fresh, citrusy flavours πŸ‹πŸŠ along with a hint of vanilla beans added for that earthy, heart warming aroma… I am sure you are salivating! πŸ˜› I had made this ice cream last year too, for the first time. And I absolutely fell in love with the taste..its tangy, slightly bitter and of course deliciously creamy!

Anyways, enough yappity-yap for now, I want to go have my ice cream so I’ll just get on with the recipe 😬

Yield: serves 3-4

Equipment: electric whipper, a large whipping bowl, a spatula, measuring cups / spoons, grater. Juicer (if using fresh orange juice), a knife

Ingredients:

200 ml Amul whipping cream

1cup Orange juice (canned or fresh) 250 ml approx

1 tsp lemon juice

1/2 tbsp orange rind (grate the orange skin slightly for this)

1 vanilla bean pod

1 cup superfine sugar (pwd sugar if you have got that)

Method:

Keep the cream, whipper blade attachment, whipping bowl in the refrigerator for 30 mins prior to actually prepping the ice cream base.

Once that’s done, add all the ingredients in the whipping bowl (scrape the vanilla beans out of the pod and add that).

Using the whipper on high / turbo setting, whip for 7- 10 mins or until you achieve soft peaks. Turn off the whipper. And pour everything into the container you are using to set the ice cream and cover it before putting it into the freezer for 5-7 hrs. That’s it! Serve once set..! πŸ¦πŸ˜›

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I am am off for my second bowl…what are you waiting for?! Go, make this right away! 😁

Love,

Shreya ❀️

Adapted from Nigella Lawson

Aromatic Garam Masala – North Indian All Spice Mix.

"Something smells good ..what's cooking today?"Β 

I hear this so often when Mr. PP walks into our home after work.. He always knows what’s smelling good but loves asking me the menu for dinner! 😬

Not that there’s some sort of feast being cooked by me for we prefer light, healthy and traditional North Indian fare for most days. And I keep it elaborate on Friday nights &/or Saturdays too… πŸ‘Œ Sundays are all about brunches & breakfasts for dinner!!! Ya, we do that a lot, and eat out to try some of the new eateries…or revisit our old haunts. It’s a welcome change 😜

Anyways, what does smell good is a basic stir-fry of cauliflower & peas or a simple dal tadka…reason being my special Garam Masala Mix (North Indian Style All Spice Mix).

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It’s my mom’s recipe..and I haven’t changed a thing. I make it every month, just enough so that it lasts for about a month or so and make a fresh batch again. That way I know it’s going to taste fresh and aromatic! πŸ™ŒπŸ™Œ

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I add the spice to mix to most of the traditional, North Indian food that I prepare on daily basis and trust me, the aromas are so earthy and heady…I can smell them around the entire house!

As a kid, I hated it when my mom added the Garam Masala to any of the curries /veggies. LOL! I didn’t mind the whole spices as I could pick those out of my food. I grew fond of it’s flavours very late in life 😝

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I actually smile to myself each and every time I am making this spice mix..πŸ˜€

Anyways, I guess you would pretty much know the ingredients that go into making this Masala, however they could be some ingredients which you would not be well acquainted with as the Garam Masala made in every household is slightly different with the basic flavour being the same.. So here comes the recipe. πŸ˜‹

Yield: Approximately 50 gms

Equipments: A large skillet, measuring cups / spoons, a heavy duty dry blender (most homes have this, a basic mixie), a clean dry jar (preferably a glass jar, as spices keep better in these).

Ingredients:

1 tbs each of Jeera seeds (cumin), Dagadphool (black stone flower)

8-9 nos dry whole red chillies

1/2 tbs each of Akkhi Kali Mirch (black pepper corns), Shahi Jeera seeds (black cumin seeds)

9-10 nos. each of Laung (Cloves), Chotti Elaichi (green cardamom)

3-4 nos. Badi Elaichi (black cardamom)

1 no. 3″ piece Dalcheeni (cinnamon stick)

5-6 nos. Tej Patta (bay leaves)

1 no. Javitri Phool (mace flower)

1-2 pinches Jaiphal pwd (nutmeg pwd)

1 no. Anasphal (star anise)

Method:

Heat a skillet on low – medium heat for a couple of mins. Add all the. Above ingredients to this hot skillet and dry roast them for 4-5 mins, making sure that they don’t burn or change colour. Use a spoon to move around these whole spices to ensure the heat gets distributed evenly. Turn off the heat and remove these now warm whole spices in a bowl to cool a bit. Once they are cool enough to touch, put everything into the blender jar, and dry grind them to a fine powder or a slightly coarse powder, the choice is yours! πŸ˜‹ I keep mine slightly coarse.

Store this masala / spice mix in a clean, dry glass jar, preferably in the freezer (it’s humid in Mumbai so I keep mine in the freezer along with any other spice mix / masalas). They will be fresh and last for almost 2-3 months.

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Hope you will try this recipe and savour it’s rustic flavours!

Love,

Shreya ☺️

Dahi Wadas on a Skewer!

I have to have Dahi Wadas for Holi! Not having them is simply not an option πŸ˜€ My mom makes the yummiest Dahi Wadas ever!!! And I simply follow her recipe to the ‘T’ 😘

But deep fried Wadas can become a bit too heavy for us…specially when My hubby is perpetually on a diet!😰 I always have to be careful about calories and stuff like that whenever I’m cooking… Not too easy to do but i have that covered in my own sneaky way…πŸ˜‰

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Every dieters’ dream..the indispensable ‘appe pan’../ aebelskiver pan. I am sure almost everyone of you out there has one… Small or large..cast iron or non-stick! They all work wonders. I’ve been using it for over a year now and don’t think I would be able to function without one. All my Wadas today are made my magic pan πŸ˜‰ with very little to no oil at all. Seriously good and no worry of they being oily & greasy.

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The Wadas were light, fluffy & so soft just like the ones we deep fry.

And to make it bit more special and colourful, I infused the curd with saffron strands …and presented them on Skewers!!!! πŸ‘ŒπŸ˜‹ 😎 Now, who doesn’t like food on a stick! I mean we gorge on kebabs & tikkas all the time.. That’s where I got the idea from! And My dear hubby was indeed impressed πŸ’–

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You can present them in the traditional style or put them on skewer sticks…whatever works for you! 😊 Here comes the recipe..

Yield: 21 small or 12-14 large Wadas

Equipment: Appe pan / Aebelskiver pan, skewer sticks, a blender, a large mixing bowl, 2-3 bowls, spice mixer, 2-3 spoons, measuring cups/ spoons, a small saucepan, 2 glass jars

Ingredients for the Wadas:

1 cup skinless white urad dal (black lentil) soaked for 6-7 hrs

10-12 nos black peppercorns

2″ pc ginger

3 nos green chilly

1/2 tsp red chilly pwd

1 pinch hing (asafoetida)

salt to taste

oil as required (optional)

Method for the Wadas:

Grind together all the ingredients mentioned above to make a smooth paste using little water. The paste should not be runny. It’s supposed to be thick and sticky. Let this batter / paste sit for 30mins. Whisk the batter vigorously using a spoon for at least 4-5 mins. This will make the batter very light and airy and will ensure that the Wadas are soft.

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Now heat the appe pan, add a drop of oil if needed in every section. Now drop about a 1.5 – 2 tbs of the batter in every section and cook for 2 mins on the first side, then using another spoon flip them over to the other side and cook for another 1-2 mins. Repeat this for the entire batch of the batter. And set aside the Wadas to cool a bit. Then dip them in some warm for 10 mins then drain the water. Squeeze out the extra water. This is done to just soften the wada a little more. Set them aside.

Ingredients for the tamarind chutney:

1 cup tamarind pulp

3 tbsp pwd jaggery (use more if you like)

1/2 tsp each of red chilly pwd & roasted cumin pwd

1/2 tsp crushed saunf Dana (fennel seeds)

1/4 tsp salt

Method for the tamarind chutney:

Heat the saucepan, add the pulp along with the jaggery pwd and stir till the jaggery dissolves completely and the concoction simmers slightly..then season with the above mentioned ingredients. Cook for another 5-7mins. The concoction will thicken slightly. Turn off the gas and let the chutney cool down completely before you store it in a clean, dry glass jar. Set that aside for now.

Ingredients for the green chutney:

1/2 cup coriander leaves washed, dried & roughly chopped

1 no raw mango peeled & cubed

salt to taste

1 tbsp tamarind chutney

1-2 nos green chillies

6-7 nos cloves of garlic

Method for the green chutney:

Put all in the ingredients mentioned above in a blender with a little water and pulse for a couple of mins. The chutney will have a smooth texture. Store the chutney in a clean & dry glass jar.

Ingredients for the saffron infused curd dip:

1 cup thick curd

2 tbsp warm water

15-20 strands of saffron

Himalayan pink salt to taste

Method for the curd dip:

Dilute the saffron with the warm water for 20 mins or until it releases a rich yellow /ocher colour. Mix this yellow saffron water with the curd & the salt. Beat everything well and set aside I refrigerator to cool for 15-20 mins before using it.

For the plating & garnish you will need:

1 tsp roasted cumin pwd

1tsp red chilli pwd

Few pomegranate seeds

2 tsp coriander leaves chopped finely

Plating:

Put 2-4 Wadas on a single skewer stick, drizzle some of the curd dip, tamarind chutney, green chutney. Sprinkle some roasted cumin and red chilli pwd. Add a few pomegranate seeds /jewels. And a final flourish of coriander leaves! VoilΓ ! Do the rest in a similar way & serve right away.

Or just serve in platters like we usually do! ☺️

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Hope you will make these soon and enjoy them as much as I did!

Love,

Shreya 😊

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