Tag: indian Glutenfree recipes

How to make Chutney for Chaat and Sev Puri

How to make Chutney for Chaat and Sev Puri

Learn How to make Chutney for Chaat and Sev Puri at home with everyday ingredients and enjoy a variety of lip-smacking street food at home! These chutneys are mouthwatering and are a must for making any chaat 🙂

How to make Chutney for Chaat and Sev Puri

I’m a big fan of all kinds of delicious chaats. Just the thought of having Chaat makes my mouth water! Being from Mumbai, I’m constantly having street food and the spicier the better. Sev Puri, Bhelpuri, Ragda Pattice, etc. are my favorites. I guess everyone loves having these and won’t say no to a bite or two..hehe!!

Part of the reason why these Chaats taste so good are the Chutneys. Yes, tangy, spicy and sweet are the basic flavors that are a must for any Chaat. Beside these, Chaat masala is another important condiment that is generously sprinkled on the dishes right before serving them. I’ll definitely share the recipe for that too in the future 🙂

How to make Chutney for Chaat and Sev Puri

Basically, Tamarind chutney, Green chutney and Red Garlic chutney are the 3 types of chutneys used for making Chaat. Apart from these chutneys and the masala, a bit of chopped coriander along with a squirt of lemon juice completes a yummy Chaat. I’m sharing these quick and easy recipes today 🙂

We will begin now,

Tamarind Chutney –
Clean and soak the tamarind in some water for 2 hours. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
Heat a non stick pan. Add the tamarind pulp to the pan. Cook the pulp for 5 minutes, stirring all the while. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder. Also, add a pinch of hing (asafoetida).
Keep stirring while the pulp comes to a boil and thickens as the sugar melts. Add salt to taste at this point and mix well. Cook for another 5-8 minutes. Turn off the flame. Cool the chutney completely before storing in clean glass or porcelain bottle. This chutney can stored in refrigerator for up to a month.

Green Chutney –
Clean and wash coriander and mint leaves. Drain all the water well. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia. Add a tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.

Red Garlic Chutney –
Deseed and destem the dried red chilies. Soak them in warm water for a minimum of 30 minutes. Drain the chilies and add them in blender jar. Also add garlic pods, lemon juice, salt and ginger to the blender jar. Add 5-6 tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

How to make Chutney for Chaat and Sev Puri

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Learn How to make Chutney for Chaat and Sev Puri at home with easy ingredients and enjoy a variety of lip-smacking street food at home!

Ingredients

    For Tamarind Chutney -
  • 1 cup tamarind
  • 1/4 tsp salt
  • 1 tsp roasted cumin powder
  • 3/4 tsp red chili powder
  • 8-9 tbsp. sugar (adjust as per your preference)
  • Green Chutney -
  • 2 cups fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • salt to taste
  • 2 tbsp. Dalia (roasted split chick peas)
  • 1' piece of ginger
  • 5-6 cloves of garlic
  • 2-3 nos. green chilly
  • Red Garlic Chutney -
  • 12-15 nos. dried red chili
  • 10 cloves of garlic
  • juice of half a lemon
  • 1/2' piece of ginger
  • salt to taste

Instructions

    Tamarind Chutney -
  1. Clean and soak the tamarind in some water for 2 hours.
  2. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
  3. Heat a non stick pan. Add the tamarind pulp to the pan.
  4. Cook the pulp for 5 minutes, stirring all the while.
  5. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder.
  6. Also, add a pinch of hing (asafoetida).
  7. Keep stirring while the pulp comes to a boil and thickens as the sugar melts.
  8. Add salt to taste at this point and mix well. Cook for another 5-8 minutes.
  9. Turn off the flame.
  10. Cool the chutney completely before storing in clean glass or porcelain bottle.
  11. This chutney can stored in refrigerator for up to a month.
  12. Green Chutney -
  13. Clean and wash coriander and mint leaves. Drain all the water well.
  14. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia.
  15. Add a tbsp. or so of water and blend until smooth.
  16. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.
  17. Red Garlic Chutney -
  18. Deseed and destem the dried red chilies.
  19. Soak them in warm water for a minimum of 30 minutes.
  20. Drain the chilies and add them in blender jar.
  21. Also add garlic pods, lemon juice, salt and ginger to the blender jar. 
  22. Add 5-6 tbsp. or so of water and blend until smooth.
  23. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

Notes

Store these chutneys in clean and dry glass bottles or porcelain jars. Adjust the spiciness and the sweetness as per your preference. Do not keep a metal spoon in the jar with chutney as that will discolor the chutneys.

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How to make Chutney for Chaat and Sev Puri

Love,

Shreya 🙂

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Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

I am a proper Mumbai (Bombay) girl…born, raised, educated, worked and then married in Mumbai….when I say home, I always mean Mumbai❤….and saying that obviously means I love…just lurrvvvveeee my Mumbaiya (meaning typical) street food and snacks! The hubby and I visit every happening joint, cafe …etc, etc around our city but having some of the most delicious street food is something we can never give up!

Mumbai isn’t only about Wada Pav and Bombay Pav Bhaji in terms of authentic Maharashtrian snacks. If you have ever been to Maharashtra (any part of the state), you’d be familiar with Kothambir Wadi or Kothmir Wadi (spiced, coriander and chickpea flour nuggets). Kothmir or Kothambir literally means fresh coriander leaves in Marathi and Wadi translates to nuggets. Such an easy language… I am almost too proud that I can speak it rather well…(well, I do make grammatical errors here and there but I never quit speaking the language!) 😃

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

The flavours are fresh and very earthy, green chillies and ginger along with other spices and ingredients make these Wadis lip smacking. Although, these are available in most local shops that sell Wada Pav or bhajias (batter fried onion or potato fritters), I always wanted to make them at home too. I probably wouldn’t have if my hubby wasn’t so crazy about them…

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

So I looked up a few recipes and found one which was easy and sounded a whole lot like what we usually got from outside…and they turn out quite good and crisp! I have been making there for over 2 years now…and a glass of hot lemon tea is all that I need to polish these off!

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Besides, making them is no big task either….it takes less than 15 mins of prepping and just another 30 minutes of cooking! Glutenfree (uses chick pea flour along with rice flour) and vegan (has no clarified butter or yogurt), one can easily include them in their special diets without any fuss. Serve them with a dip if choice or have them on it’s own…delish! I love serving these with this spicy red chutney. 

Let’s begin….

In a mixing bowl, add the sifted flours. Season with salt. Add hing at this point. Whisk well and add little water to make a thick batter. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again. Add the baking soda and mix gently (don’t whisk). Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Heat about 2 cups of water in a large pot or pressure cooker. Keep a metal plate at the bottom of the pot/ cooker to use as a  seperator.

Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Cook on low flame for about 15-18 mins. Then turn off the flame  and open the lid carefully. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the centre of the tin, if it comes out clean, the batter has cooked (just aswe do for any cake).

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Let this cool down completely. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board. Using the same sharp knife, cut it into squares. Keep them aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

This is what it looks like post steaming. Have them just as it is or pan fry.

To pan fry:

Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides. Once done, remove on absorbent kitchen paper. Serve them hot with a dip if your choice!

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 small Wadis (nuggets) using a square baking tin of 5"X 5"

Maharashtrian snack - Kothmir Wadi or Kothambir Wadi is spicy, healthy and very flavorful! Perfect to go with your tea/ coffee!

Ingredients

  • 1/2 cup sifted chick-pea flour (besan)
  • 2 tbsp. sifted rice flour (chawal ka atta)
  • salt to taste
  • water as needed
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • a pinch of hing (asafoetida)
  • 2 tsp chopped green chilies
  • 1 tsp ginger paste
  • 1 tsp toasted white sesame seeds
  • 1 tsp lemon juice
  • 1/2 cup finely chopped fresh coriander leaves
  • 1/4 tsp baking soda
  • 1 tbsp. flavor less oil (like canola or sunflower)
  • To pan fry: (optional, have it steamed if you wish to avoid pan frying. Also, deep frying is yet another option but I tend to avoid deep frying) - 4 tbsp. oil

Instructions

    Batter
  1. In a mixing bowl, add the sifted flours. Season with salt.
  2. Add hing at this point. Whisk well and add little water to make a thick batter.
  3. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again.
  4. Add the baking soda and mix gently (don't whisk).
  5. Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.
  6. Steam
  7. Heat about 2 cups of water in a large pot or pressure cooker.
  8. Keep a metal plate at the bottom of the pot/ cooker to use as a  separator.
  9. Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate.
  10. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.
  11. Cook on low flame for about 15-18 minutes.
  12. Then turn off the flame  and open the lid carefully.
  13. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the center of the tin, if it comes out clean, the batter has cooked (just as we do for any cake).
  14. Let this cool down completely.
  15. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board.
  16. Using the same sharp knife, cut it into squares. Keep them aside.
  17. Pan fry
  18. Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides.
  19. Once done, remove on absorbent kitchen paper.
  20. Serve them hot with a dip if your choice!

Notes

The steamed nuggets keep fresh in the refrigerator for up to 2 days. The pan fried nuggets keep fresh in the refrigerator for up to 3 days.

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Kothmir Wadi or Kothambir Wadi

They keep fresh for a few hours although I have never tried to store them for very long. These make for a great party snack or even as a side dish to go with your meals!

Love,

Shreya💖

Adapted from Nisha Madhulika

Suran Ka Bharta | Oal Ka Chokha | Jimikand Ka Chokha | Spicy Mashed Yams

Winter afternoons call for comfort food, a warm, cozy spot on the couch, a good book or maybe a movie marathon … your favourite throw and a long snooze! Did I ever tell you’ll that winters are my favourite time around the year. Not because I can eat to my hearts fill or because I get to bundle up and sit in the same spot for hours…lol…no! I like it because I have the fondest memories from this season…☺️ My Dad’s birthday…followed by Mom’s birthday….and to round it all up…I got married on one super cold night! Yes, weddings in my culture happen in the dead of the night and more often than not, in winters 😂 

Anyways…..I saw elephant foot yams (suran/ oal/ jimikand) flooding the market as it happens every winter and the first thing that occurred to me that I have to make Suran Ka Chokha! 

Suran Ka chokha  Jimikand Ka Bharta  Oal Ka chokha  Vegan recipes Polkapuffs recipes Shreya tiwari  Spicy mashed elephant food yam recipe

It’s a typical winter favourite at my Mom’s place and gladly for me, my hubby too enjoys it! Making it is not all that difficult either…just a very recipe including the most common ingredients from your pantry but the flavours pack such a punch!

I can have this by the bowlful but it is quiet fiery so I limit myself to a couple of spoonfuls during meals…and it’s almost like a pickle, so pungent and yet very flavoursome.

As always I have followed my Mom’s recipe as always… if you’re wondering what will you be pairing this one with…I’d suggest some Dal Sultani, steamed rice, bharwa hari mirch (this you must not miss, I insist!) along with this chokha…and that will be such a splendid spread 👌

Yield: serves 2

Equipment: a large saucepan, measuring cups/ spoons, a mixing bowl.

Ingredients:

300 gms boiled yam (suran)

salt to taste

6-7 tbsp mustard oil

2 tbsp finely chopped green chillies

2 tbsp finely chopped fresh coriander leaves

15-16 cloves of garlic (grated)

1″ piece of ginger (grated)

lemon juice as per taste (I add a little more as the yams tend to absorb the flavours well)

Method:

Wash the yam well, cut it into 2″ chunks.

Boil 7-8 cups of water with a pinch of salt. Add the chunks of yam in the water. Boil these until fork tender. Drain the water and let the yam cool completely.

Peel the yam. Use a fork to mash the yam. Make sure there are no lumps.

Suran Ka chokha Jimikand Ka Bharta Oal Ka chokha Vegan recipes Polkapuffs recipes Shreya tiwari Spicy mashed elephant food yam recipe

Season the mashed yam with salt, add the ginger and garlic, mustard oil, chopped green chillies, chopped coriander and lemon juice. Mix well. Keep it aside for 15-20 mins before serving to let the flavours get absorbed.

This tastes best at room temperature and the flavours are enhanced if served the next day.

This keeps well in a glass or porcelain bowl for about a week under refrigeration.

Suran Ka chokha Jimikand Ka Bharta Oal Ka chokha Vegan recipes Polkapuffs recipes Shreya tiwari Spicy mashed elephant food yam recipe

Hope you enjoy this recipe which is very close to my heart!

Love,

Shreya❤️

Dal ka Phara | Dal Fara | Glutenfree and Vegan Lentil Stuffed Steamed Rice Cakes

Dal ka Phara or Fara is a very popular snack if your visiting eastern Uttar Pradesh or Bihar. The ‘pithii’ or the filling is made of ‘chana dal’ a.k.a split chick peas. Alternatively, this filling can also be made with ‘urad dal’ a.k.a skinless white lentils. However, it’s  always made using the former in our house. The outer covering that holds the filling in place is made with rice flour a.k.a ‘Chawal ka atta’. These along with some spices and condiments makes for an delicious and tempting dish which is vegan and also gluten free. 🤗

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

The Phara is then either steamed or boiled in some salted water. Some people even choose to shallow or deep fry these dumplings once they are steamed or boiled. However, I do not do that. I feel the actual taste lies in keeping it as it is and thus making it much more healthier than the fried ones! That’s how my Mom makes them…and they taste divine 😘 Yes…most of these traditional recipes that I make come from her kitchen…stuff that I have grown up eating and savour the most!

What I like with these personally is my Mom’s spicy, tangy Pudine aur Dhaniye ki Imli Wali Chutney!  Doesn’t the sound of it make you drool….it’s one of my favourite dips/ chutneys to go with anything savory and I always have a little porcelain potful sitting in my refrigerator 😉

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

So this time when my Mom was visiting us, I told her to teach me how to make these Pharas the traditional way and She did! She made the first couple of them as I watched her closely and then she guided me to make the rest….which obviously don’t look too perfect but I managed!! It’s a little lengthy procedure no doubt, but not very difficult if you follow the little tips.

The filling which is made with chana dal needs to be organised first by soaking the dal for at least 5-6 hours and then so on and so forth…..every bit worth the effort!

I will also share the recipe of the delicious Chutney that you see in the pictures! But that’s not even the best part, the best part is that my Mom modelled for me again…..this is her experienced hand which you had also seen in Vanilla Sponge Cake made in a Pressure Cooker, again her recipe!

So let’s get started….read carefully. It’s simply but a little technical….

Yield: 7-8 pharas

Equipment: a large open mouthed pot, measuring cups/ spoons, a large mixing bowl, a small mixing bowl, a slotted spoon, a basic blender.

Ingredients:

For the outer covering:

1+1/2 cup rice flour (I use store bought)

salt to taste (season carefully, as we will season the filling too)

2 tsp refined oil

warm water as needed to knead a dough

Method:

In a large mixing bowl, take rice flour and season with some salt. Then add oil. Slowly, add the warm water a little at a time and make a dough. This is a Glutenfree flour, hence the dough will break if much pressure is applied. Once the dough comes together, cover it with damp kitchen napkin for 15-20 mins so that the dough absorbs enough moisture.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

For the filling:

3/4 cup chana Dal (split chick pea)

2″ piece fresh ginger

1/4 cup fresh coriander leaves

salt to taste

2-3 nos. green chillies

1/2 tsp cumin seeds (jeera dana)

a pinch of hing (asafoetida)

Method:

Wash the dal well and soak in about 2 cups of water for 5-6 hours.

Next, drain all the water from the soaked dal.

Place the dal in a blender jar. Add very little water, season with salt, ginger, green chillies, coriander leaves, cumin seeds and hing. Grind them together until you have a smooth paste.

Remove the paste in a small bowl.

Assembling the Phara: 

Keep a small bowl of water handy and weyor fingers and palms well. Take a lemon sized ball of the dough. Using your fingers and palms flatten the dough to a circle of 3″ diameter. The thickness should be approximately 1/2 a cm but not more as they won’t cook well otherwise.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipeimg_5564img_5565

Then place about 1-2 tbsp of the filling in the centre of the flattened dough and gently fold over the dough to cover the filling and pinch the edges to secure the filling within.

Do the same for the entire dough and keep the uncooked pharas ready on a plate.

Now, heat about 2 litres of water in a large pot, season it with some salt. Once it comes to a rolling boil, drop 3-4 pharas at a time. Let them boil on medium flame for about 5-8 mins. They will float on the top once they are cooked.

Using a slotted spoon, carefully remove the boiled Pharas from the water and place them on a plate. Cut one of them to see if they are cooked, if the dal is set and looks dry, it means the dal and the rice dough are both cooked well.

img_5566img_5567

Do the same with the remaining uncooked pharas too, serve them hot with Chutney.

If you wish to steam them, do steam them as you steam Idlis in a idli cooker. Cook time will be 12-15 mins and cut them to check if they are cooked.

For Chutney:

1 cup fresh coriander leaves

1/2 cup fresh mint leaves

4-5 cloves garlic

2 nos. green chillies chopped

1 nos. small onion sliced

4-5 tbsp fresh tamarind pulp

salt to taste

water as needed

Method:

Take all the ingredients in a blender jar and blend until smooth. Adjust the consistency by adding more or less water. This Chutney keeps well for 10-12 days in a porcelain or steel or glass jar under refrigeration.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

This is one of my favorite versions of Dal-Chawal if you ask me! Healthy, filling and delicious 😘

Love,

Shreya💕

 

Achaari Aloo Gobhi | Vegan and Glutenfree Cauliflower and Potato Stir Fry

“Can we have cauliflower for dinner”….I hear this at least three times a week! And no I don’t cook cauliflower that often….lol! I mean if my hubby had his way, I’d probably be cooking it almost every other day but it’s more of ‘my kitchen, my rules’ kind of a thing with me. Besides, I usually plan the entire weeks menu over the weekend…so, I exactly know when he’ll be having his beloved cauliflower next 🤗

It’s not that I am not fond of this vegetable, it’s just that I can only have it sometimes and it has to be spicy, full of flavour and not in a curry….I feel it looses all it’s flavour when added to a curry…that’s how I feel!

That’s why I am sharing today’s recipe…this has to a be a hands down winner for me when I am eating cauliflower cooked in the Indian way….North Indian to be more specific. This again comes from my Mom’s kitchen…and it’s finger licking good. This is made at least once in a week at my place as my hubby likes this semi-dry version better than a gravy too!

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

Achaari Aloo Gobhi…. this is a no onion no garlic recipe which needs very little preparation, except that we make a fresh spice mix (masala) to add to this recipe made from whole spices like cloves (laung), cardamom (elaichi), etc. These spices along with other powdered spices adds flavour to the cauliflower and potatoes.

If you like, you can add some green peas and other seasonal veggies to the cauliflower and potatoes as well. Else, add some water and make a gravy of it…enjoy with Tahri (veg rice). We usually enjoy the semi dry version with Laccha Paratha (see step wise pictorial recipe here)….and some Bharwa Hari Mirch (click here for recipe)

Let’s make you some spicy, rustic style Achaari Aloo Gobhi👌🏼..

Yield: serves 2

Equipment: a heavy bottomed wok, a slotted spoon, a mortar-pestle or a small blender, measuring cups/ spoons.

Ingredients:

300 gms fresh cauliflower florets

2 nos. small potatoes

2 tbsp mustard oil (we use mustard oil, feel free to use regular refined oil. However, the real zing of the achaari flavour comes from mustard oil)

1/2 tsp paanch phoran (click here to see the picture) contains a mix of cumin seeds, Nigella seeds, whole black mustard seeds, fenugreek seeds and fennel seeds

1/4 tsp turmeric powder

a pinch of hing (asafoetida)

1 tsp red chilli powder

1/2 tsp degi mirch powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp fresh ginger paste

1/4 tsp amchur powder (dry mango powder)

salt to taste

For the spice mix:

4-5 nos. cloves (laung)

1 nos. black cardamom

1 inch cinnamon stick

7-8 nos. black peppercorns

To garnish:

fresh coriander leaves

Method:

Cut, peel and wash the cauliflower florets. Drain all the water completely. Keep the size of each of the florets on the medium side as they must cook well but not turn mushy and disintegrate completely.

Peel, wash and cut the potatoes into medium sized cubes. Again, don’t keep them too small else they’ll just become a mash!

For the spice mix:

Dry roast cloves, cardamom, peppercorns and cinnamon for 4-5 mins. Once they release their aroma, turn off the flame and let them cool down completely. Grind them to a fine powder in the blender or keep them slightly coarse if using a mortar-pestle. The entire quantity of this spice mix won’t be used in this recipe, store the excess in a dry, airtight jar. It stays fresh for upto 20 days. You can use that in any vegetarian or non-vegetarian preparation or even for Biryanis and Pilafs.

Next, heat oil in the wok, once it hot, add the paanch phoran and hing. Let them splatter.

Next, add the cubed potatoes and the cauliflower florets. Add salt to taste and turmeric. Mix these well. Cook for about 5-6 mins on low flame.

Next goes in the ginger paste along with cumin powder, coriander powder, degi mirch, red chilli powder. Mix well so that the spices coat everything. Cook for 5 mins without a lid, then cover the wok with a lid and cook for another 10 mins.

After 10 mins, the potatoes are done and the cauliflower needs about another 5 mins of cooking. At this point add 3/4 tsp of the fresh spice mix and give everything a good toss.

Once again, cover the wok with a lid and let the cauliflower cook out for the next 4-5 mins. If the cauliflower is still undercooked, you can let them cook for another 5 mins but ensure that they do not turn too mushy.

Lastly, add the amchur powder and mix well. Turn off the flame.

Garnish with chopped fresh coriander leaves and serve with piping hot Phulkas and some Dhaba Style Dal Makhani (click  here for the recipe). I usually serve all this with an onion salad that has a lot lemon juice, some salt and a bit of freshly cracked black pepper! And we are in bliss….😀

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

This is something which has to be a part of our ‘soul food’ spreads …. if you are in the mood for rice…then this goes so well with some Dal and Chawal too!

Love,

Shreya💖

Vrat ke Pakode | Phalhari Pakode ki recipe | Glutenfree Fritters

I am a Northern Indian and having spent many winters up there, I love everything that the winters have to offer in terms of the local fresh produce! I particularly enjoy roasted or sautéed Singhara (water chestnut or water caltrop). The flavour is very earthy and not many spices are needed to enhance it further 🙂 They are commonly seen in green or brown colour…I’ve heard about the pink ones but haven’t come across any yet. Although, the green ones do have a light pinkish hue around the skin. I wish I had a few fresh ones at hand to show it’s beauty! 

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So, as I was saying…it’s available up North…usually you will find local vendors selling these on small stalls. These Singharas or water chestnuts are usually roasted on coal embers and are sold hot. The earthiness (‘sondhapan’ in Hindi) is something that grows on you and you will want to enjoy them even more! Usually paired with the evening tea, they make for a toothsome snacking option.

Since it’s a fruit, it can be enjoyed during the Vrat (fasting) season in Navratri or Mahashivratri. It can be enjoyed raw,boiled or sautéed or even roasted as I mentioned above wth some Vrat ka namak.

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes 

The Singhara is dried and powdered to make Glutenfree flour which too can be used for recipes during Vrat (fasting). It’s full nutritional properties and almost no fats!

So, today I am going to be sharing my favorite Vrat (fasting) dish, Vrat ke Pakode! Anyone who knows me well, know that’s I am not too fond of sweets…(Yes!! My blog archives tell a different story…but that’s courtesy my hubby😘😂). This is my Mom’s recipe…and I freak out over them. So much so, I refuse to share any when these are on the menu. Luckily enough, my hubby has become fond of them so he wants a share even though he isn’t fasting….so obviously I make a large batch!!

Let’s see how…

Yield: serves 1

Equipment: a large wok, a mixing bowl, measuring cups/ spoons, a slotted spoon, kitchen paper.

2 nos. large potatoes

1/4 cup Singhara ka atta (water chestnut flour or any other Glutenfree flour like buckwheat or finger millet but I always use water chestnut flour)

vrat ka namak (or regular salt) to taste

1 tsp grated ginger

1 tsp chopped green chillies

1/4 tsp black pepper powder

1/4 tsp degi mirch (optional, use it for the colour)

2 tbsp chopped coriander leaves and some extra to garnish

water as needed

oil to fry

Method:

Peel the potatoes, wash and pat dry them.

Then cut the potatoes into small cubes. Set them aside.

In a mixing bowl, add the cubed potatoes, degi mirch, black pepper pwd, chopped green chillies, chopped coriander leaves and grated ginger.

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Mix these well. Add the Singhara flour/ atta. Mix well again. Do not add salt right now. (If you do, the mixture will leave a lot of water and the fritters/ pakode won’t be crisp). 

Heat oil in the wok. Once it’s hot enough, reduce the flame to medium.

Now season the mixture with salt and add a little water to it and mix well. Do not let the this mixture rest, drop spoonfuls of it into hot oil and fry them evenly until golden and crisp on all sides. Remove from the oil and place them on absorbent kitchen paper to get rid of any excess oil.

That’s it, serve them piping hot with tea and some Phalhari chutney. 

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Also try my Roasted Phool Makhane (spiced foxnuts), click here for recipe...makes for a great fat free snacking option as you fast!

Love,

Shreya💝

Moong Dal ka Halwa

I welcomed Ganpati Bappa with a simple and delicious Moong Dal ka Halwa. Yes, no Modaks at my place because I am not good at shaping them. So, I offer him goodies which I am good at making myself😊 ….maybe next year I will get a cute little Modak mould/ maker and then use that to shape them well! So much to learn 😀  

We do not actually bring a Ganesh Idol home every year but we do decorate our home with garlands of fresh marigolds and lots of roses…bright ‘diyas‘ adorn our Pooja Ghar and I do cook a special meal for my favourite Lord!

This year the menu consisted of Phalhari Kadhai Paneer, Masala Puris, Vrat ki Chutney for Dahi Wade as we don’t include onion and garlic in our meals on auspicious days…and of course, the moong dal ka halwa..:)

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My hubby likes the halwa to be slightly grainy and moist..hence the quantity of ghee is obviously more…one can adjust that while making it. Also, I only prefer pistachios with this halwa, feel free to add almonds or walnuts…anything you like! As always, this is easy and turns delicious👌 Simply mouthwatering…I had to really resist hard until we had offered the bhog to the Lord before we could gorge on some😂

Let’s make some…

Yield: serves 3-4

Equipment: a heavy bottomed non-stick pan (I use non-stick, it’s easier to work with it), measuring cups/ spoons, a small pan.

Ingredients:

1/2 cup split yellow lentils (dhuli moong dal)

8-9 tbsp ghee

1/2 cup sugar

1 cup water

1/4 tsp cardamom pwd (elaichi pwd)

Slivered pistachio to garnish as needed

Method:

Rinse and soak the lentils (dal) in lukewarm water for 2-3 hours (I always use lukewarm water here as it ensured that the lentils are soaked well in less time).

Once the lentils have soaked well, strain them. Blend them in a mixer without adding any water until smooth (I leave them a bit grainy as I mentioned above too). Set it aside.

Heat ghee in the pan, once it melted, add the blended lentil paste and keep stirring on low flame for 15-20 mins. Do not cease stirring as the lentil paste will burn or colour unevenly. After 15-20 mins, the ghee will seperate from the lentils and the lentil paste will be a bit crumbly and golden in colour. Turn off the flame and set this aside.

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipeHow to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Now, heat water and sugar in a small pan. Melt the sugar in the water, add cardamom powder and stir well. Turn off the flame. (We are not making a sugar syrup with a thread consistency, we are just melting the sugar here, that should take 3-5 mins)

Now, add the sugar syrup to the cooked lentils and turn on the flame, keep it on low. Keep stirring it and let it come to a gentle boil. Cover with a lid and let the sugar syrup reduce and cook for 5-7 mins with the lentils. Open the lid, check the consistency and cook further if it’s still watery, else, add 1 tbsp of ghee and turn off the flame.

Garnish with nuts of your choice or just pistachios like I have done here, best served warm. Or create a fusion by add a scoop of ice cream to the bowl!

How to make moong dal ka halwa Polkapuffs blog recipes Festive recipes Recipes for Diwali Indian traditional sweet recipe

Happiness doesn’t come without calories 😉

Love,

Shreya💖

Rajgira Halwa / Amaranth Fudge / Glutenfree Fudge/ Navratri Vrat Recipe / Fasting Menu for Navratri Festival

Navratri is just around the corner….and I am excited! It’s going to be so colourful…and bright! This is just the beginning of festive season!! Besides, I will be sharing a few recipes here meant for fasting. They will be delicious and easy to make….the kind I specialise in mostly!! Courtesy my mom most of the times to be honest😝 

In the past too I have shared some easy & yummy recipes for Navratri fasting/ vrat….like Sabudana wada in Appe Pan or you can try Sabudane ka Wada aur Phalhari Chutney…it’s so lip-smacking!! You could also go with the evergreen Sabudane ki Khichadi….very healthy and filling options.

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Eating healthy is very important when you are fasting….but it’s obvious that we crave something sweet too..and sweets are very important for the ‘bhog’ for ‘mataji‘(auspicious offering to the Goddess). So you can try the Anjeer Burfi or Kaju Katli.…and the extremely delicious Mawa Burfi 😬 Don’t they all sound delicious!!

Rajgira Halwa  Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge  Indian recipes  Festive cooking

So, this time around…Navratri means I get to post a few delicious recipes for you guys! I looked in my pantry …and I had Amaranth flour (rajgira atta). So Halwa (fudge) was the first thing I thought of…because my hubby absolutely adores Halwa…be it Sooji (semolina) or wheat flour (atta) Halwa. I knew my mom would know the recipe…it happens to be the same as she follows for Sooji Halwa..but what she was doubtful about was the proportion of ghee with the flour. So I checked out this easy video on YouTube….and it cleared my doubt..although I followed my mom’s recipe😊..trust me..it turned out so yummy and totally melt in the mouth types…pretty good for my first trial 👏💃Hubby was totally impressed with the flavour…he said that this was pretty close to the one we have had earlier at Maharaja Bhog…our favourite place for authentic Marwadi Thali👌👌☺️ I was like Yayyyy!!! Anyhow..lets get going with the recipe…

Yield: 2 persons

Equipment: a heavy bottomed wok/ non-stick pan, a slotted spatula, measuring cups/ spoons.

Ingredients:

1 cup Amaranth flour (rajgira atta)

8-9 tbsp ghee (at room temperature)

1/2 cup sugar (approx. you can easily add more or less)

1/2 cup milk (at room temperature)

1/2 cup water

1/4 tsp cardamom powder

4-5 strands of saffron (kesar, to be soaked in the milk)

some slivered almonds and pistachios to garnish

Method:

Sieve the flour once and set it aside (my mom’s tip). Remember to soak the saffron strands in the 1/2 cup of milk that we have kept at room temperature.

Heat ghee in the wok on low flame. Once it’s hot enough, add the sieved flour and roast at low to medium flame for about 8-10 mins. Keep stirring around while its roasting to ensure even colouring on the flour…a light brown shade and the aroma should be earthy. Next you add in the cardamom pwd and mix well. Sauté for a minute more.

Rajgira Halwa  Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge  Indian recipes  Festive cooking

(The pic on the left, above, shows the colour of the flour after roasting it for 10 mins. The pic on the right shows the consistency of the halwa after adding the water, milk, sugar and cooking it. Also note, saffron will give a great aroma, not any colour in this recipe)

Then add the the milk which has the saffron strands soaking in it and the water. Give it a mix, add the sugar next and stir continuously to melt the sugar and let the water & milk evaporate. But the halwa should should be moist…so incase you think it will turn dry..add a few tbsp of milk and some a tsp of ghee too. Cook the Halwa for another few mins. That’s it..Halwa is ready.Garnish it with some dry fruits and serve warm! It keeps well in the refrigerator for 2-3 days. Reheat when serving it.

Rajgira Halwa  Glutenfree recipe food Navratri vrat recipes Navratri fasting menu Amaranth recipes Easy amaranth fudge  Indian recipes  Festive cooking

Doesn’t this look absolutely inviting and delicious 😇😄 Hope you guys will try this soon!

Love,

Shreya💖

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