Tag: dude food

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

You guys know I love potatoes….I do! I may not share too many recipes with potatoes in them, but the Lord above knows my love for these spuds….and my love for them is shared by my hubby!! Talk about marriages being made in heaven…..for us, it’s more like a spud-farm 🤣🤣🤣😂

Breakfast to dinner, I can live on them. Start your day with some scrumptious Aloo ke Parathe (potato stuffed Indian flatbreads). These are are absolutely awesome and very mildly spiced to start your day with these parathe and you will full almost up to lunch time…I serve them with some home made yogurt, some mango pickle and a lot of butter on top of these….the butter melts all over these piping hot beauties 😍…Mmmmm!

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Not looking for something so heavy early in the morning….then you can try my super-yum….brilliant beyond brilliant Baked Potato Wedges 😉 We, the spud-lovers are particularly partial to it and can never share it…hence we make ourselves two whole trays of them, beauties……one for him and one for yours truly 😜

Next, if your looking something Indian…curry style for a proper supper, just go with the Aloo Dum, pair it with some Pooris (fried flatbreads) or Laccha Paratha or even some rice, a quick home style salad (sliced red onions + chopped tomatoes + chopped cucumber + salt + a bit of lime juice) on the side and just step into the food coma …..it’s that good 😍  For something a bit less spicy…look out for my Rassedaar Aloo (potatoes and tomatoes simmered in a thin gravy with little spices),  just a few easy ingredients and it’s ready in under 30 minutes?

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

You must also try my Aloo Ki Kachori if you love a good North Indian fare 😉 It’s easy to put together and works well for brunches!

Anyways…..that’s a whole lotta potatoes recipes for you guys…not to mention that I’ve not even included a few  here…they are all there in the blog archives ➡️➡️ …go, look them up!

So…about these crisp, gorgeous looking smashed potatoes…well, I have been meaning to share this recipe for a while…I have many other variations for these, but the one which I’ve here today, is like the best way to have potatoes 😍😍 they are just everything one looks for in a side dish … a bit of spice from the chilli flakes (or, you could use smoked paprika), that comforting warmth from the garlic, a bit smokiness as I’ve used smoked sea salt (you could always use regular salt or even plain sea salt)…..spicy becaaaaaause…I’ve added my favourite spice mix in the whole wide world….yeah! Peri Peri spice powder and that last bit off oozing good in the form of Mexican blend cheese  😋 Yes please!!!

Let’s see how can we get you to make these babies….

Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!

Pre-heat the oven @200’c.

Once cooked, drain the water and let the potatoes cool down a bit. Then, grease the baking tray with about a tbsp of oil. Roll the boiled potatoes in the oil on the tray. Spread out the potatoes and use a fork to smash them a bit.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.

Garlic cheese smashed potatoes Gluten free meals in 30 mins Polkapuffs recipe Polkapuffs Shreya Tiwari recipe Shreya Tiwari Photography Vegetarian appetisers

Bake these at 200’c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.

Garnish with some chopped coriander and sprinkle some more cheese if you like 😉 Serve these piping hot with some drinks or just as it is!

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They will melt in your mouth😋😋😋😋 so tempting…and so easy to put together!

Garlic Cheese Smashed Potatoes | GF meals in 30 minutes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Cheesy! Garlicky! Spicy!! If you like potatoes and a bit of spice in your spuds, then you have to make these Gluten-free Smashed Potatoes today!

Ingredients

  • 300 gms baby potatoes
  • sea salt to taste
  • 1 tsp peri peri spice mix (store bought)
  • 1/2 tsp chilli flakes
  • 1 tsp garlic powder (use fresh minced garlic if you don't have garlic powder)
  • 3 tbsp oil
  • 1/4 cup Mexican cheese mix (store bought, easily available in any supermarket or hyper stores)
  • some fresh green coriander to garnish

Instructions

  1. Take 2 cups of water in a pressure cooker, add a pinch of regular salt to it along with washed baby potatoes.
  2. Cook them for about 10 minutes or one whistle is good enough. We need to soften them but not turn them into a watery mush!
  3. Once cooked, drain the water and let the potatoes cool down a bit.
  4. Pre-heat the oven @200'c.
  5. Then, grease the baking tray with about a tbsp of oil.
  6. Roll the boiled potatoes in the oil on the tray.
  7. Spread out the potatoes and use a fork to smash them a bit.
  8. Now, drizzle some more of the remaining oil over the smashed potatoes. Sprinkle sea salt, garlic powder, peri peri spice mix, chilli flakes and the cheese and some oil if you like.
  9. Bake these at 200'c for 12-15 mins or until the cheese bubbles and the top of these potatoes turns a bit crisp using both the upper and the lower heating rods/ elements.
  10. Garnish with some chopped coriander and sprinkle some more cheese if you like.
  11. Serve these piping hot with some drinks or just as it is!

Notes

Serve these piping hot - simple reason, it will not taste very good once it cools down. Play around with spices of your choice and come up with whole new recipes of your own.

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Garlic Cheese Smash Potatoes | gluten free meals in 30 mins

Love,

Shreya💕

Rose and Pineapple Cooler

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

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

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

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

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

Let’s get started….

Yield: serves 2

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

Ingredients:

1+1/2 cup fresh or canned pineapple juice

4 tsp rose syrup

9-10 fresh mint leaves

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

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

ice cubes as needed

Method:

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

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

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

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

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

Love,

Shreya❤️

Rose and Pineapple Cooler | Vegan

Spicy Arrabbiata Sauce – Glutenfree and Vegan

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

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

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

 

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

 

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