Tag: indian snacks

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe is light, nutritious and makes for the perfect breakfast or brunch. This recipe is instant and very similar to instant rawa Idli with some variations.

Instant Oats Idli | Gluten free Oats Idli recipe 

Instant Oats Idli | Gluten free Oats Idli recipe is a good way to consume oats in a savory form if you are not too fond of sweet oats with milk and honey. Do count me that category! 😉 I can’t have oats at all. But these Instant Oats Idli is really delicious and packed with so many flavors 😊

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe always makes soft and very fluffy idlis. It is definitely looking like that, is it not?! I have made this 3-4 times in the past 6 months, usually on weekends when brunch seems like the way to go 😉 My hubby who is not fond of idlis too much, approved this one. That definitely gives me another option for meals. On that note, have you tried my homemade Idli batter recipe? It is no-fail and absolutely spot on!

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe tastes best with my instant tiffin style sambhar  and green coconut chutney.  You can also try my Udupi Style White Coconut chutney recipe. Or even my tomato onion chutney pairs fabulously with these idlis.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe is very versatile. You can add veggies of your choice or temper it with your favorite spices. But make sure you add ginger and curry leaves simply because they lend an amazing flavor and aroma.

Let’s make these instant idlis.

Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don’t turn brown.

Cool them completely and blend them into a slightly coarse powder. Set it aside.

Heat oil in the same pan. Once it’s hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.

Add grated ginger and chopped green chilies. Sauté for a minute.

Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.

Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.

Mix well. Next, add the powdered oats. Again mix well and season with salt.

Add chopped coriander and mix well.

Add water and adjust the consistency.

Let this batter sit for 10-15 minutes.

Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.

Instant Oats Idli | Gluten free Oats Idli recipe

Now add the batter in greased Idli plates and steam for 12-14 minutes.

Instant Oats Idli | Gluten free Oats Idli recipe

Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free Oats Idli recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 10-12 idlis

Instant, healthy and delicious Oats Idli are the perfect option for breakfast or a quick brunch. This is a gluten free meal option which you can even pack for a lunch box. Pair it with some Sambhar and Coconut Chutney.

Ingredients

  • 1 cup oats
  • 1/2 cup bombay rawa/ fine sooji (semolina)
  • 1/2 cup water or a little more as needed
  • 1 cup curd (I used a day old home made curd)
  • 3/4 tsp. mustard seeds
  • 3/4 tsp. urad dal (split white lentils)
  • 3/4 tsp. chana dal (split chickpeas)
  • 1 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 inch grated ginger
  • 1 tsp. chopped green chilies
  • 5-6 nos. chopped curry leaves
  • 1 tbsp. chopped coriander leaves
  • salt to taste
  • 1/2 tsp. baking soda

Instructions

  1. Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don't turn brown.
  2. Cool them completely and blend them into a slightly coarse powder. Set it aside.
  3. Heat oil in the same pan. Once it's hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.
  4. Add grated ginger and chopped green chilies. Sauté for a minute.
  5. Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.
  6. Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.
  7. Mix well. Next, add the powdered oats. Again mix well and season with salt.
  8. Add chopped coriander and mix well.
  9. Add water and adjust the consistency.
  10. Let this batter sit for 10-15 minutes.
  11. Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.
  12. Now add the batter in greased Idli plates and steam for 12-14 minutes.
  13. Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Notes

You can added veggies of your choice to this batter. You can added cashew nuts to the tempering too. Roast the semolina and oats well otherwise the idlis will be very sticky.

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Love,
Shreya

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Instant Oats Idli | Gluten free Oats Idli recipe

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a light, non fried snack. You can even call it a savory trail mix of sorts. It pairs well with some tea or coffee. This is very easy to make and tastes absolutely yummy! 🙂 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is super yummy. It’s so addictive, I, for one can’t seem to stop munching on this if I’ve made some of this chivda. I make a large batch thinking it will last me a week or more, but I seem to finish it within 2-3 days! I guess the only reason why I particularly love this chivda is because it barely has any oil as opposed to the store bought variants.

The store bought chivdas are a strict no for me, simply because find them oily and too salty. My Roasted Murmura Chivda Recipe | Puffed Rice Chivda on the other hand is light as air!

Roasted Murmura Chivda Recipe | Puffed Rice Chivda 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is actually a family recipe. I’ve simply followed what my Mom instructed me to go on adding to make this chivda. I’ve been eating it since I was a kid, first at my maternal granny’s place because my aunts made the best chivda ever! Then my Mom would make the same thing back home too.

So, I had to learn to make it post my marriage simply because I missed it! After I had made it a couple of times, I realized that is easier to make this than kneading a dough!

This comparison because in my initial months of cooking, some 6 and half odd years ago, I had a terrible time kneading a dough for roti or paratha! So being able to knead a decent dough became my benchmark for the first few months, lol!! Yes, I had a tough time with that. Gladly, that’s behind me now and it’s safe to say I make the best rotis ever!! My Mom and the mister, have both given their nods! Rather enthusiastically, I’d say! 😉

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda can made in many ways. Every family has a different recipe even if they differ ever so slightly!! The thing is I have reduced the additives or the munchies that can go in this chivda or trail mix. Simply because the more munchies I needed to add meant the more frying it involved. That definitely meant all the more oil!

So I stick to munchies that can be pan roasted, but if you have an air fryer then you can add any number of fryums, munchies, etc. I don’t so I refrain from going over with them.

Anyways, let’s get going then. There maybe way too many steps to be followed here but trust me, it makes the job easier. It’s a bit involved but definitely a 30-40 minute task for a week full of yumminess! 😉

Sieve the murmura/ puffed rice once.

Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted murmura/ puffed rice in a plate and set it aside.

In the same wok, dry roast peanuts until slightly brown and crunchy.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted peanuts on a plate and set them aside.

In a pan, brush some oil and roast the papads/ poppadums’ until golden.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Set the roasted papads/ poppadums’ aside too until they crisp up. Let them cool down then break them into bite sized pieces.

Now, heat the wok again and add oil.

Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.

Next add turmeric powder and curry leaves.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Let these crackle too for a few seconds.

Next, add the roasted peanuts. Mix well.

Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.

Add the papad/ poppadum pieces. Mix gently and avoid breaking them.

Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a non fried, easy to make snack for Diwali, Holi or for everyday tea time munching.

Ingredients

  • 250 gms murmura/ puffed rice
  • 1 cup peanuts (keep the skin on)
  • 3-4 papads/ poppadums''
  • 2 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • a sprig of curry leaves
  • salt to taste
  • kala namak/ pink Himalayan salt to taste
  • 1/2 tsp chaat masala

Instructions

  1. Sieve the murmura/ puffed rice once.
  2. Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.
  3. Remove the roasted murmura/ puffed rice in a plate and set it aside.
  4. In the same wok, dry roast peanuts until slightly brown and crunchy.
  5. Remove the roasted peanuts on a plate and set them aside.
  6. In a pan, brush some oil and roast the papads/ poppadums' until golden.
  7. Set the roasted papads/ poppadums' aside too until they crisp up. Let them cool down then break them into bite sized pieces.
  8. Now, heat the wok again and add oil.
  9. Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.
  10. Next add turmeric powder and curry leaves.
  11. Let these crackle too for a few seconds.
  12. Next, add the roasted peanuts. Mix well.
  13. Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.
  14. Add the papad/ poppadum pieces. Mix gently and avoid breaking them.
  15. Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.
  16. Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Notes

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

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Love,
Shreya 🙂

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Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is one of my favorite snacks or quick fix meals. It is super spicy, has a ton of texture and every bite is full of flavor. I am sharing an easy recipe to make this at home using sprouted legumes. 

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is a staple breakfast or snack in all of Maharashtra, specially in Pune, Mumbai  and Kolhapur. It is everyone’s favorite go to snack after vada pav!! Misal is basically a curry, slightly thinner in consistency and is made with sprouted legumes. The Kolhapuri version (Kolhapur is a city in Maharashtra) curry has a lot of spice, it is basically red in color because of all the red chili powder, often known as tambda ( which means red in Marathi). The Puneri version is a bit milder, I have tasted it just once and honestly, I didn’t like it! So I have not got much information on that to go on about.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is served in a very typical way. I simply love how a basic stainless steel platter with sections is used to serve this fiery curry along with pav bread (again a staple in Maharashtra), topped with finely chopped onions and a generous handful of chivda or mixture (spicy Indian Trail mixes). I mean this combo is definitely not for the faint hearted. Kolhapuri Misal is fire! It’s often nicknamed zhanzhanit (meaning extremely spicy and hot in Marathi). True to that, this dish is very spicy and hot! I mean look at the fiery color of the kat (the teekhat or spicy gravy of the curry) that is served on the side to be added while enjoying with Pav.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is made using a very typical Maharashtrian spice mix called Misal Masala. I have used a store bought mix which I purchased here in Mumbai itself. Try to buy this mix from a typical Maharashtrian area or brand. That will ensure authentic flavor. Also, this recipe does call for a little more oil and spices and there no alternate to that, so I will follow the authentic way of making it!

Recipe link to home made Pav. However have used store bought for these pictures;)

Let us make some Misal!!

Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.

Kolhapuri Misal Pav | How to make Misal Pav

Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.

Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.

Kolhapuri Misal Pav | How to make Misal Pav

Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.

Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Once ready, serve in individual plates with some pav. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: serves 3-4

A spicy, flavorful Maharashtrian snack, Misal Pav is absolutely mouthwatering. It is vegan and gluten free and comes together in minutes!

Ingredients

  • 300 gms mixed sprouts (I have used store bought)
  • 3 cups water + extra to correct the consistency of the gravy
  • 4 tbsp refined oil
  • a pinch of asafoetida/ hing
  • 1/2 tsp. cumin seeds
  • 1 nos. large onion, finely chopped
  • 1.5 tbsp. garlic paste
  • 1 tsp. ginger paste
  • 3 nos. large ripe tomatoes. finely chopped
  • salt to taste
  • 1 tsp. red chili powder
  • 1 tsp. kashmiri red chili powder
  • 1.5 tsp. coriander powder
  • 1.5 tsp. cumin powder
  • 3 tsp. Misal masala
  • mixed mixture/ chivda + few lemon wedges + chopped onions + chopped coriander for garnish
  • Pav bread to serve as sides

Instructions

  1. Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.
  2. Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.
  3. Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.
  4. Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.
  5. Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.
  6. Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.
  7. Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.
  8. Once ready, serve in individual plates with some pav.
  9. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Notes

Tastes best when served hot and fresh.

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Love,
Shreya 🙂

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Kolhapuri Misal Pav | How to make Misal Pav

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is spicy, filled with so much flavor and tastes absolutely delightful with some hot tea or coffee!! 

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is a famous street food from Hyderabad and the people swear by them 🙂 Most evenings are spent relishing these Bhajjis with a cup of tea or coffee, specially during the rainy season!! The pairing of these crunchy, crispy and spicy fritters or Bhajjis and the hot beverage can make anyone hungry 😉

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is made with large Bhavnagri Chilies and they are slit lengthwise in the center and filled with a tangy, spicy, nutty paste and then the chilies are dipped in a thick batter of chickpea flour and deep fried!!!! Bliss! I can finish an entire plateful in one go, lol!! They are very spicy, no doubt 😉

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

I serve these with a spicy raw mango chutney, and some chaat masala sprinkled in the top. A bit chopped onions on top these fritters are just another texture that goes so well with the crispy treats 🙂

Let’s make some Bhajjis….

Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Fill this paste in all the de-seeded chilies.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.

Whisk well to make a thick paste.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Heat sufficient oil in a kadhai/ wok. Once it’s hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Serve these piping hot.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 10 fritters

Hyderabadi Mirchi Bhajji/ Fritters are a famous, spicy, deep fried snack from the streets of one of the most iconic Indian city - Hyderabad. They are best paired with a cup piping hot tea or coffee and enjoyed as snacks!

Ingredients

    Filling:
  • 10 nos. Bhaavnagri Chilies
  • 2 tbsp. fresh coriander leaves
  • 2 tsp. chopped green chilies
  • 1/4 cup sliced dry coconut/ khopra
  • 5-6 cloves of garlic
  • 3 tbsp tamarind pulp
  • salt to taste
  • Batter:
  • 1+1/2 cup chickpea flour/ besan
  • salt to taste
  • water as needed
  • 1/4 tsp baking soda

Instructions

  1. Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.
  2. Filling:
  3. Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.
  4. Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.
  5. Fill this paste in all the de-seeded chilies.
  6. Batter:
  7. Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.
  8. Whisk well to make a thick paste.
  9. Heat sufficient oil in a kadhai/ wok. Once it's hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.
  10. Serve these piping hot.
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Love,
Shreya 🙂

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Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Adapted from youtube.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake despite being eggless 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is made without eggs as the name suggests, I had no plans to make this immediately after the Parsi mawa cake recipe that I posted yesterday. But it so happened that I received many messages and some emails asking for an eggless/ egg free version of the same. I felt it was necessary to do soon so that my readers can try if they so wish to, hence today I’m posting an egg free version here.

I saw a few videos on YouTube long back on egg free mawa cake and it is pretty much like my Egg free Ribbon Cake recipe with a few modifications here and there. The texture, to my surprise has turned out well and the taste is really caramel like, which I loved!!

Let’s move on to the recipe.

Preheat the oven @180’c.

In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.

Add 1/4 cup of milk and whisk again.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.

Whisk well.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Add grated khoya/ mawa.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.

Grease a 9″ loaf pan, line the base with a piece of parchment.

Pour the batter into the pan, sprinkle some sliced pistachio on the top.

Tap the pan a few times on the work surface to release air bubbles.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Bake for 40-45 minutes @180’c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.

If the cake is under cooked, bake for another 5-10 minutes.

Cool the cake on a cooling rack for an hour before de moulding it and slicing.

I’ll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9"loaf

Light, moist and delicious egg free Parsi Mawa Cake is easy to make and goes well with tea/ coffee!

Ingredients

  • 1/2 tin condensed milk (1/2 of 400gm tin)
  • 3 tbsp. soft unsalted butter
  • 1 cup Maida / APF
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 tbsp. powdered sugar (adjust this to taste preference)
  • 1/2 tsp cardamom powder
  • 1/2 cup grated mawa/ khoya
  • 2 tbsp. sliced pistachio

Instructions

  1. Preheat the oven @180'c.
  2. In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.
  3. Add milk and whisk again.
  4. Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.
  5. Whisk well.
  6. Add grated khoya/ mawa.
  7. Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.
  8. Grease a 9" loaf pan, line the base with a piece of parchment.
  9. Pour the batter into the pan, sprinkle some sliced pistachio on the top.
  10. Tap the pan a few times on the work surface to release air bubbles.
  11. Bake for 40-45 minutes @180'c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.
  12. If the cake is under cooked, bake for another 5-10 minutes.
  13. Cool the cake on a cooling rack for an hour before de moulding it and slicing.
  14. I'll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.

Notes

Use good quality mawa. Do not over mix the batter. Let the cake cool down completely before slicing.

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Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Love,
Shreya 🙂

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Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake

 Parsi Mawa Cake | Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.  

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake is usually topped with some sliced nuts or cashews. I like the look of the sliced nuts hence went with that option. And I simply loved the nutty aroma of these nuts once they are baked and they did turn a bit crunchy, giving a lovely bite to this soft, fluffy cake.

Parsi Mawa Cake | Bakery Style Mawa Cake

Look at that crumb!! Moist, fluffy and the cake rose so beautifully (pssst…it has no baking powder or baking soda and yet it rose remarkably well)! I have to admit this my first trial with a mawa cake and I just tweaked my recipe for Strawberry Snack Cake and made this mawa cake a few days ago. I’m really stoked at how nicely it all worked out and it didn’t end up in the bin..hehe!!  Besides, my hubby really enjoyed this, to the last crumb if I must say so myself!! So that’s one cake which is going to feature often in my ‘baking for weekend’ list! 🙂

Parsi Mawa Cake | Bakery Style Mawa Cake

It slices very neatly if you let cool down for 20-30 minutes. This cake stays fresh for 4-5 days in an airtight container at room temperature and up to 7 days in the refrigerator.

Let’s get cracking!

Bring all the ingredients to room temperature. I used a 5″ cake tin.
Preheat the oven @180’C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.

Remember to scrap down the sides of the bowl as you whisk them.
Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
Add one whole egg at a time to the mixture and beat to incorporate.
Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.

Parsi Mawa Cake | Bakery Style Mawa Cake
Then sieve in the flour and salt.
Use a rubber spatula to cut and fold in the flour with the wet ingredients.
Do not over mix as that will result in a very heavy and dry cake.
Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
Sprinkle the sliced nuts on top.

Parsi Mawa Cake | Bakery Style Mawa Cake

Bake the cake on the middle rack at 180’C for 40-50 minutes. Bake using the bottom heating coils/ rods.
Insert a toothpick in the center of the cake to check doneness. If it’s underdone, bake for another 5-10 minutes.
Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.

Parsi Mawa Cake | Bakery Style Mawa Cake
Serve warm or at room temperature.

Parsi Mawa Cake | Bakery Style Mawa Cake

Parsi Mawa Cake | Bakery Style Mawa Cake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 5" round cake

Parsi Mawa Cake is a delicious, flavorsome cake to accompany your tea/ coffee. A crunchy topping of sliced nuts adds a lovely texture to every bite!

Ingredients

  • 3/4 cup + 2 tbsp. castor sugar
  • 1/2 cup butter, softened at room temperature
  • 2 nos. large eggs
  • 1/2 tsp cardamom powder
  • 1 cup All Purpose Flour (Maida)
  • 100 gms crumbled mawa
  • 1/4 tsp. salt
  • 1/4 cup sliced pistachios and almonds

Instructions

  1. Bring all the ingredients to room temperature. I used a 5" cake tin.
  2. Preheat the oven @180'C. Line the tin with parchment paper on the bottom and grease the sides with some butter.
  3. Whisk the castor sugar and soft butter in a large bowl until light and fluffy. It took me bout 5 minutes with an electric whisk for this step.
  4. Remember to scrap down the sides of the bowl as you whisk them.
  5. Add the cardamom powder into the whisked sugar and butter. Whisk them again for a minute.
  6. Add one whole egg at a time to the mixture and beat to incorporate.
  7. Once both the eggs are well incorporated, add the crumbled mawa and whisk well until the mawa has incorporated into the egg mixture.
  8. Then sieve in the flour and salt.
  9. Use a rubber spatula to cut and fold in the flour with the wet ingredients.
  10. Do not over mix as that will result in a very heavy and dry cake.
  11. Pour the cake batter into the tin. Tap the tin onto the work surface a few times to release any air pockets.
  12. Sprinkle the sliced nuts on top.
  13. Bake the cake on the middle rack at 180'C for 40-50 minutes. Bake using the bottom heating coils/ rods.
  14. Insert a toothpick in the center of the cake to check doneness. If it's underdone, bake for another 5-10 minutes.
  15. Once baked, let the cake cool in the tin on a cooling rack for about 30 minutes.
  16. Serve warm or at room temperature.

Notes

This recipe doesn't need baking soda/ baking powder, Use good quality, fresh mawa/ khoya. Let the cake cool before you slice or remove it from the tin.

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Love,
Shreya 🙂

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Parsi Mawa Cake | Bakery Style Mawa Cake

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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Baked Cheesy Corn and Peas Samosas

Baked Cheesy Corn and Peas Samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Baked Cheesy Corn and Peas Samosas

These samosas are very easy to put together and use all the basic pantry essentials. You can play around with the ingredients in terms of flavors, the possibilities are endless. Also, great for those make ahead snacking options! Prep a batch and freeze these for up to 2 weeks.

Baked Cheesy Corn and Peas Samosas

I had some samosa patti (pastry) sitting in my freezer for a few days. Making something fried was out of the question due to too many calories. Baking always comes to my rescue 🙂 The last time when I shared my recipe for baked spring rolls, many people had mailed me saying they loved the results! So, these baked samosas are going to be your new favorite 😛

You can always substitute the peas and corn with boiled eggs, mixed veggies, some shredded chicken or minced meat! The options are endless and each one is super exciting! 😉

Baked Cheesy Corn and Peas Samosas

This is what they looked like right before they went into the oven 🙂 I brushed these with some oil and they crisped up so well. Folding these samosas correctly is very important. The samosa patti does dry out a bit while working on these so keep them covered under a kitchen towel. Dried pattis (pastries) tend to crack and folding them is very difficult hence keeping them covered is a good idea.

Baked Cheesy Corn and Peas Samosas

Let’s make some..

Preheat oven @180′ C.

Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package.

Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.

Make the edible glue by mixing the APF and water. Make sure it’s lump free. The consistency of the glue is like that of a pancake batter.

Take a patti, and fold one side over the remaining longer half to make a triangle.

Baked Cheesy Corn and Peas Samosas

Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.

Baked Cheesy Corn and Peas Samosas

Now add approximately 2 tbsp. of the filling into the triangular pocket.

Baked Cheesy Corn and Peas Samosas

Use some more glue and secure the open edges.

Baked Cheesy Corn and Peas Samosas

Repeat the same steps for all the samosas. Lay them on a baking tray and brush them with some oil.

Bake them @180′ C for 15-16 minutes. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Baked Cheesy Corn and Peas Samosas

Prep Time: 40 minutes

Cook Time: 15 minutes

Total Time: 55 minutes

Yield: 6 samosas

Baked cheesy corn and peas samosas are very easy to make and taste very delicious. Serve these with some tea or coffee and have a great tea party!

Ingredients

  • 6 no. samosa patti
  • For the filling:
  • 1/4 cup steamed corn
  • 1/4 cup steamed peas
  • salt to taste
  • freshly crushed black pepper to taste
  • 1/4 tsp paprika
  • 1 tbsp. grated cheddar cheese
  • 1 tbsp. grated mozzarella cheese
  • 1 tbsp. grated processed cheese
  • 1/8 tsp chaat masala
  • For the edible glue:
  • 1 tbsp. All Purpose Flour (maida)
  • 1-2 tbsp. water

Instructions

  1. Preheat oven @180' C.
  2. Filling:
  3. Thaw the samosa patti (pastry sheets) at room temperature as per the instructions on the package. (I left them on the counter for 30 minutes and they were ready to use).
  4. Mix corn, peas, grated cheddar, grated mozzarella, grated processed cheese, paprika, salt, chat masala and freshly cracked black pepper in a bowl and set them aside.
  5. Edible glue:
  6. Make the edible glue by mixing the APF and water. Make sure it's lump free.
  7. The consistency of the glue is like that of a pancake batter.
  8. Assemble:
  9. Take a patti and fold one side over the remaining longer half to make a triangle.
  10. Use the edible glue and secure the edges and repeat the above step again and overlap the longer side of the patti onto the triangle.
  11. Now add approximately 2 tbsp. of the filling into the triangular pocket.
  12. Use some more glue and secure the open edges.
  13. Repeat the same steps for all the samosas.
  14. Lay them on a baking tray and brush them with some oil.
  15. Bake them @180' C for 15-16 minutes.
  16. Once they turn golden brown, remove them from the oven and serve piping hot with dips of your choice.

Notes

Use a good quality samosa patti. Do not let the patti dry in the air, cover them with a kitchen towel. Make sure the edges are sealed well with the edible glue. The texture of the edible glue must be sticky. If making these to be stored in the freezer, them fill, fold and seal them well. Store them in dry and clean Ziploc bags in the freezer. They can be used up to 2 weeks.

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Baked Cheesy Corn and Peas Samosas

These look scrumptious?! Right!? Then do try these soon and let us know how you enjoyed these 🙂

Love,

Shreya 🙂

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Baked Cheesy Corn and Peas Samosas

Khandvi | How to make Khandvi at home | No -Fail Khandvi Recipe

I make a lot of snacks at home…right from Sabudana Wada, Mathri…to Vegetable Croquettes….but never had I dared to try the most popular Gujarati farsan Khandvi at home!! 

I have heard it is very difficult to get the consistency of the batter right and so and so forth….and I love fuss free things as you guys know by now….so making Khandvi was out of the question 😜😂😂

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

But last month my hubby got some Khandvi from a sweet shop near our home with a big name and all the jazz and honestly we didn’t like how it was – powdery and absolutely tasteless! As opposed to most of the other things available in the shop, this was a complete and utter let down.

So much so, that my dear hubby who knows I’d never make Khandvi at home…kept saying that if I were to make them, I’d nail it! Felt good knowing that he trusts my cooking completely…😍 What next?! Well, I had to nail it…for him. He had so much faith, how would I ever fail.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

I called my Mom asking her for the recipe, actually the proportions of the ingredients really, I mean that’s where all the crap happens…measure one ingredient incorrectly and you will never be able to roll even one Khandvi right! 😁

She hasnt made them in years, she said but had a reliable recipe written down somewhere….I couldn’t ask for more!! I diligently noted the recipe with the measures and listened to her explain me how the required consistency will take some time..I’ll need to be patient! Not my strongest virtue but I’ll try I promised😉I tried it that weekend and it was perfect…as told by the man himself! I was happy…hence, made it again a couple of days ago for breakfast…my hubby enjoyed it with a large mug of ginger tea and I with some mint and lemon green tea 👌👌 since it turned out well again…I knew I’d learnt the art of making ‘Khandvi‘ !! 😃

So be patient, go slow, and measure correctly! Let’s get cracking….

Yield: 10-12 rolls

Equipment: measuring cups/ sspoons, knife, a heavy bottomed non-stick pan, a silicon spatula or a wooden spatula, 2 stainless steel plates (optional), a mixing bowl, a small whisk,

Ingredients:

For the Khandvi: 

1/2 cup besan (gram flour)

1 cup thick yogurt (not hung, not Greek)

1 cup water

salt to taste

1 tsp ginger-green chilly paste

1/2 tsp turmeric powder

few drops of oil to grease the plates/ platform

For the tempering:

1 1/2 tsp oil

1/2 tsp mustard seeds

7-8 nos. curry leaves

2-3 nos. slit green chillies

a pinch of hing (asafoetida)

For garnish:

Chopped coriander leaves

some dry garlic chutney 

Method:

In a mixing bowl, seive the besan. Add salt, turmeric, green chilli- ginger paste and yogurt. Whisk well and make sure there are no lumps. Add the water and whisk again.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipeimg_6700

In the meanwhile, grease the backs of the steel plates with some oil. Keep them aside. (If you wish to, you can grease the work platform in the kitchen alternatively).

Heat the pan, keep the flame low and add the batter. Keep stirring it constantly to avoid any lumps. After the first 5 mins of cooking, increase the flame a little bit and cook for another 10-12 minutes. The mixture will have thickened enough. Then again reduce the flame to low. Keep stirring it all the while.

This is what the consistency should be after almost 15-17 mins of cooking. Turn off the flame at this stage.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

Tip on how to check if the consistency is correct for the Khandvi – take a little bit of the ready mixture and spread it on the greased plate. Let it cool down for 2 mins, if you are able to roll it off without it sticking to the plate, the mixture is ready. If not, cook the mixture for another 2-3 mins.

Now, that we have affirmed the consistency of the mixture, divide the mixture in two parts for the two plates and spread it evenly as shown below.

Note that the mixture will be still cooking on low flame as you do the test of the consistency.  

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipeimg_6703

Let the plates cool down with the mixture for about 10 mins. Then later, using a sharp knife make lines at equal distance and roll the Khandvi very carefully as shown above. Voilà! The Khandvi is ready…easy peasy!!

Now roll all of these similarly and place them on the serving tray/ plate.

Next, for the tempering, heat oil in a small pan, add hing, mustard seeds, curry leaves, green chillies and let these all splatter around for  few minutes. Then pour this tempering on the rolled Khandvi and serve with some dry garlic chutney and green chutney.

Khandvi recipe Polkapuffs recipes Shreya Tiwari recipes Polkapuffs No fail recipe for khandvi Gujarati snacks recipe

These turned out spicy and just how we like them…😍 Do try these…they’ll make you want to make them again and again..!!

Love,

Shreya💗

 

Chatpate Saunfia Aloo (no onion no garlic recipe)

I love potatoes! I can have them in any form except sweet 😱😱 Potatoes got to be spicy and delicious….can’t be bland and sad…! That’s what I am sharing today…awesome, spicy and so easy to make too!

Besides, it’s without any onion and garlic too…so perfect for the upcoming Indian festivals like Navratri when most of us eat food sans the onion and garlic element for 10 whole days. I won’t get into giving you the background of the festivals and the why’s and the how’s!

Chatpate Saunfia Aloo No onion no garlic recipes Polkapuffs Aloo Recipe Recipes for Navratri

This recipe can be made in many ways and enjoyed in many more too! My Mom usually makes another kind of Aloo without onion and garlic, this is inspired from her basic recipe..which by the way has way too many fans out there 😍

I have mentioned the spices that I have used, but you can always change them slightly to your preference. These potatoes can be served as starters, along with dal and some steamed rice or you can add them to any curry/ gravy and enjoy it with Phulkas (Indian flatbread).

Yield: serves 2

Equipment: a heavy bottom skillet or pan, a large pot, measuring cups/ spoons.

Ingredients:

300 gms baby potatoes (I have used the smallest kind, you can also use regular potatoes and cut them into cubes for this recipe)

salt to taste

3 cups water

1 tbsp refined oil

a pinch of asafoetida (hing)

1 tsp fennel seeds (saunf)

2-3 nos. green cardamom (choti Elaichi)

1 tsp roasted cumin pwd (bhuna jeera pwd)

1/4 tsp turmeric pwd

1/2 tsp red chilly pwd (I used degi mirch)

1/2 tsp crushed anardaana seeds

1/4 tsp chaat masala (optional)

a pinch of Garam masala 

chopped coriander to garnish

Method:

Wash the baby potatoes well, do not peel them.

In a large pot, boil water with salt. Add these potatoes in boil until 80 percent cooked. They must not be mushy in texture. Drain the water and let the potatoes cool (skip the boiling bit if using large potatoes cut into cubes).

img_5228

Now, heat oil in the skillet. Add hing and saunf along with cardamom. Let them crackle. Next, add the dry spicies mentioned above except anardana pwd and chaat masala. Sauté them together for 2 mins. Next, tip in the potatoes and check the seasoning, add more salt if needed. Mix well and cook for about 5-8 mins (I let the skin crisp up a bit). Finally, add the anardaana pwd and/ or chaat masala (I always add a bit, tastes so good!). Turn off the heat and garnish with some chopped coriander leaves. Serve them piping hot!

img_5230

Also, try my dahi aloo (no onion garlic), phalhari Kadhai paneer (no onion garlic), Phalhari chutney (no onion garlic) or see my collection of Navratri Recipes here.

Happy Cooking folks!

Love,

Shreya💝

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