Tag: kid friendly

Tehri/ Tahri

If you are a North Indian, you will be very familiar with Tehri/ Tahri☺️..it’s a famous winter staple. We specially wait for all kinds of fresh winter produce to go ahead and make this! It’s my absolute favourite variety among all rice preparations👌👌😁

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It’s such a rustic combination of freshest veggies…some fragrant spices and rice! I believe it can be anyone’s favourite one-pot meal….soul food for me though! I usually have it with some Raita & Bhune Tamatar Ki Chutney.…a really fabulous combo…

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I always follow my Mom’s delicious recipe….I make no changes! Doesn’t need any…it’s just too good😘

Let’s get on with my Mom’s recipe…

Yield: 2-3

Equipment: a heavy bottom wok, measuring cups/ spoons, a ladle, a lid for the wok.

Ingredients:

1 cup basmati rice (washed & soaked for approx 20 mins)

2 cups cleaned, dried & roughly cubed mixed veggies (I use carrots, peas, potato, paneer, French beans, cauliflower, etc….anything you like)

1 cup sliced onions

1 nos. slit green chilli

1 tsp ginger paste

a handful of mixed whole spices – an inch piece of cinnamon stick, 2-3 black cardamom, 2-3 green cardamom, 1 bay leaf, 2-4 cloves, 4-5 black peppercorns.

1/2 tsp cumin seeds (jeera)

a pinch of asafoetida (hing)

1 tbsp each of coriander & cumin pwd

1/4 tsp turmeric pwd

1/2 tsp red chilli pwd

1/2 tsp Garam Masala

water as needed to cook the rice

salt to taste

3 tbsp refined oil + 1 tbsp pure ghee

chopped coriander leaves to garnish.

Method:

Heat oil & ghee in the wok. Then add all the whole spices, Jeera & hing. Let these splutter for a few mins. Then add the slit green chilli & sliced onions. Sauté until the onions turn golden brown. Then add the cubed veggies, salt & other spices mentioned above along with Garam masala & ginger paste. Mix well and cook for 7-8 mins on medium flame.

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Then add the soaked rice. Keep sautéing for a couple of mins. Then add enough water so that it just covers the top of the rice and veggies but not too much. Mix well. Cover and cook for about 8-10 mins. Open the cover and give it a stir. The water will have been absorbed by now, turn off the flame, cover and let it rest for 5 mins before it serving piping hot! Garnish with some chopped coriander leaves and a dash of lime juice!

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Give it a try…and you will love it!

Love,

Shreya💞

P.S. Non- Vegetarians can add chicken/meat in place of veggies and follow the same recipe…you will end up with a great one-pot meal!

Bread Pizza Recipe/ Instant Pizza

Bread Pizza is rustled up for weekend breakfasts very often at my place! It’s so yummy and very quick😉 Perfect for those lazy Sunday mornings 😴 
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It’s full of veggies and healthy stuff…hence, my hubby & I don’t mind a bit of cheese over it! Although you can add a lot more cheese…it’s up to you. And as I call it Instant, I don’t really wait for the cheese to melt…in fact I kind of prefer the half melted cheesy strands/ chunks in every bite 😋😋 …it’s simply droolicious! Lol! 😺

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Also, I use brown bread for making these so it’s really not unhealthy in any way….and makes for a great party snacks or snack box idea for kids. Besides, you can make a non-veg version by adding some blanched chicken/ lamb meat, etc…the possibilities are infinite👌 however, you can try the same on proper pizza base too!

Here is the recipe..

Yield: serves 2-3

Equipment: baking tray, aluminium sheet, measuring cups/ spoons, a saucepan, cooling rack.

Ingredients:

For pizza sauce:

2 cup chopped tomato

1/2 cup chopped onion

1 tbsp chopped garlic

1/2 tbsp mixed Italian herbs (oregano, basil, thyme, etc.)

1/2 tbsp chilly flakes

1/2 tsp crushed black peppercorns

1/2 tsp degi mirch

1/4 tsp turmeric pwd

1 tsp tomato ketchup

1 tbsp butter

1 tsp oil

salt to taste

For the base:

6-8 slices of brown/ white bread

1/2 tbsp butter

For topping:

1+1/2 cup chopped/ sliced veggies (capsicum, red or yellow bell pepper, sweet corn, mushroom, baby corn, spinach, etc..)

grated mozzarella cheese/ pizza cheese as needed

mixed Italian herbs as needed

Method for sauce:

Heat butter and oil in a saucepan, then add chopped onions and garlic and sauté them until the onions turn golden brown. Next, add the chopped tomatoes and season with salt & crushed black pepper. Also, add turmeric pwd and degi mirch. Cover and cook for a few mins, until the tomatoes are cooked well.

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Then add Italian herbs and chilli flakes. Cook for a further 5-7 mins. Lastly, add ketchup, mix well. Turn off the flame. The sauce is ready. Keep it aside to cool a bit. If you like, you can blend the sauce a bit, but I don’t. We like the sauce slightly chunky.

I usually add the chopped veggies in the warm sauce before spreading the pizza sauce on the bread. You can do the same too.

Assembling the bread pizza:

Preheat the oven @ 180’c and line the baking tray with aluminium foil.

Take a slice of bread, spread some butter. Then add the pizza sauce which has the veggies too. Sprinkle some grated cheese & herbs.

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Place the prepared bread slices on the baking tray and bake them for 10 mins @ 180’c using the upper and lower heating rods together or until the cheese melts. Remove from the oven and cool for 2 mins on the cooling rack. Serve hot with some ketchup/ mayonnaise 😬

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If you like these…you could try some Cheesy Garlic Bread 😊

Love,

Shreya💖

️Adapted from Tarla Dalal

Rajgira Ki Nankhatai/ Rajgira Cookies/ Amaranth Cookies/ Glutenfree Cookies/ Navratri Recipes/ Fasting Menu for Navratri Festival

I had shared the recipe for Rajgira Halwa recently with you guys for Navratri Fasting menu. That was very healthy and delicious too 😊 

Today, I bring to you a very crunchy and delicious Rajgira Nankhatai! Perfect for dipping in your evening tea while you fast…or for those hunger pangs in the middle of the day! They are good for kids too😁. Since I had some Amaranth flour left-over after making the halwa … I started looking for easy recipes. This recipe fits the bill perfectly…it was instantly approved by hubby😘 with two thumbs up!! 💃 I am very happy that it worked so well on the very first attempt! Now I will make it even when I don’t fast 😄

https://polkapuffs.wordpress.com/2015/10/09/rajgira-halwa-amaranth-fudge-glutenfree-fudge-navratri-vrat-recipe-fasting-menu-for-navratri-festival/

Since this recipe uses Glutenfree flour, you will have to work very carefully while making the dough and keep an eye on it while baking too. Let’s get started with the recipe.

Yield: 18-20 Nankhatai depending on the size.

Equipment: a large mixing bowl, blender, a knife, measuring cups/ spoons, baking tray, aluminium foil, a cooling stand.

Ingredients:

1 1/2 cup Rajgira ka atta (amaranth flour)

1/2 cup powdered sugar

5 tbsp powdered almonds

1/2 tsp cardamom pwd

6 tbsp desi ghee

a pinch of sendha namak (rock salt, use regular salt if you are not fasting)

less than 1/4 cup water (approximately)

chopped pistachio for garnishing (optional)

Method:

In a large mixing bowl, add the powdered sugar, ghee and cardamom pwd. Mix it all well. Then add the almond powder too and mix again. Next, add the Rajgira atta and slowly also pour some water. Mix well with your hands. It won’t be a tight dough. So bring everything together carefully and cover the bowl. Keep the covered bowl in the refrigerator for 15 mins.

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Pre-heat the oven for 10mins @ 170’c. (Pls note that every oven works differently, so you will have to adjust the temperature and baking duration according to your oven). Line the baking tray with aluminium foil.

Then after 15 mins, remove the dough from the refrigerator and make small, equal sized balls. Make a cross over each ball with a sharp knife (this helps in releasing any steam within). Bake them at 170’c for 15 mins. If at all you feel they haven’t baked completely, you can let them bake for another 5-8 mins. But please keep an eye on them. Once it’s done, bring them out of the oven and cool the tray on a wire stand for 15 mins. The Nankhatai will crisp up and will be easy to handle. Sprinkle some chopped pistachios and serve 😊

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Enjoy these Nankhatai with tea or simply munch away☺️

Love,

Shreya❤️

Adapted from The Times Of India.

Vegetable Croquettes

Some evenings my hubby craves for snacks with his tea….I say ‘some evenings’ because he usually doesn’t take anything with his evening tea. He loves his tea…so wouldn’t miss that for anything..but munchies aren’t a compulsion 😁 That sure does make life easier for yours truly!! 😜 

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So last evening he texted me saying that he was craving something spicy like Bhajia /Pakodas! I said no way..I am not frying anything…you will get spicy but definitely not fried. We have consumed too many calories in the past couple of weeks… He was okay with that…told me to go ahead and keep it ready. I looked into my fridge & pantry to check what could be made in precisely 50 mins! Lol!

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I am used to keeping some boiled potatoes & beetroot in my fridge…so assemble a quick sandwich usually. But then again, my hubby isn’t fond of sandwiches too….yeah too many restrictions 😫😫 So I decided to add some peas & spices…to make croquettes! Easy-peasy, crunchy Vegetable Croquettes 😉 Non fried…cos they are made in my trusty Aebelskiver / Appe pan!! They taste great…maybe something like a Kolkata Cutlet or even the famous Indian Railway Canteen Cutlets. 

Yield: 7-8 large croquettes.

Equipments: An Aebelskiver /Appe pan, mixing bowl, measuring cups/ spoons, a couple of spoons/ forks, a plate.

Ingredients:

For the croquettes:

1 nos each of potato, beetroot & carrot (boiled & mashed)

1/4 cup boiled green peas (you can add more veggies of your choice like sweet corn, French beans, etc)

1 slice of brown bread (remove the sides)

1/2 tsp red chilly pwd

1/2 tsp ginger paste

1/2 tsp green chilly paste

1/4 tsp turmeric pwd

1/4 tsp amchur pwd (dry mango pwd)

A pinch of kala namak (Himalayan pink salt)

a pinch of hing (asafoetida)

salt to taste

Method:

Mix all the above ingredients well in a mixing bowl. Avoid lumps & don’t add any water. Set it in the refrigerator for 10-15 mins. The mixture will be easier to handle & shape when slightly cold.

For the outer coating:

1/2 cup rice flour (options given at the end of the post**)

some water

salt to taste

1 cup fine rawa / semolina

1-2 tsp oil to cook

Method:

Make a thick paste using rice flour and little water. Season it with some salt. Not too much though, as the croquettes will have seasonings. Place the semolina in a plate to roll the croquettes.

Heat the Appe pan alongside and add a few drops of oil in each indentation. The pan should nicely heated, if not the croquettes won’t be crunchy.

For assembling:

Take the mixture out of the refrigerator and immediately make 7-8 equal sized balls and set it aside. Coat each ball with the rice flour paste and then roll it in semolina. Place it in an indentation of the Appe pan. Repeat the same steps for the other balls too. Cook on each side for about 3-4 mins to get an even colour & crunch. You can add a few more drops of oil if required. Once done, serve them piping hot with some ketchup or green chutney ☺️

**They are super crunchy as they are coated with rice flour. Although, if you don’t have rice flour, you can use cornflour or APF (Maida) in the same quantity and follow the same steps.

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They turned out perfect…almost oil-free…ideal for kids too! My hubby loved them ….because this is the first time made a non fried version of these Croquettes…😀😀 No one can really know the difference. A must try for all 👌

Love,

Shreya💗

Rose & Mango Popsicles

As a child, I think among everything everything icy, Popsicles were my favourite…I could eat too many at a go! Come summer and I would go on a Popsicle Eating Marathon…orange, lemon, mango …raspberry!! Oh, the list is endless 😀 And yes, I have a serious liking for ice! Just ice…flavoured ice! That’s what Popsicles are if made using water/ juice as the base! That’s exactly how I like them…not the yogurt based ones. 

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I remember making Popsicles even as a kid..using those age-old ‘kulfi’ moulds. I would simply freeze some lemonade or even some rose milk😋 & they did taste good! My mom was my partner in crime back then…and even today, the two  us enjoy our Popsicles like little kids! Maybe it’s something that I have gotten from her…my love for ice!❤️

She was visiting me recently for a few days…and we got talking about Popsicles! She was laughing remembering about all those times when I’d sneak into the freezer for a Popsicle or two and not share any with her while she’d be napping during those hot summer afternoons 😉 I said to her, ‘I do owe you one too many Popsicles! I will make some for you then!’

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I decided to incorporate her favourite fruit for these Popsicles. Mangoes 🍋🍋🍋 & paired it along with something exotic…Rose 🌹although you can try my Spiced Mango Popsicles too! She liked the sound of the flavours…thought they’d work well. Trust me your kids will love these…no added colours or flavours…absolutely healthy! So here’s what needs doing…

️Yield: 6 Popsicles

Equipment: 1 glass, a mixing spoon, measuring cups/ spoons, ice-cream sticks.

Ingredients:

1 cup mango pulp (I had homemade frozen mango pulp with me, you can use store bought mango purée or some other fruit purée too, like strawberry/ blueberries/ kiwi/ melons..etc)

1+1/2 cup coconut water (approximately depending on the size of the Popsicle mould)

2-3 tsp rose syrup (I used Roohafza, add more to make it bright pink if you like. I used it just to flavour, not add colour)

Method:

Mix Roohafza with coconut water in a glass. Now fill 1/3 of each popsicle mould with this mix. Freeze the moulds for 2 hours. The first layer will set by then. Now fill the next 1/3 of each popsicle mould with mango pulp. Freeze the moulds for 45 mins, remove & insert the ice cream sticks or popsicle sticks in the centre of each mould. Again freeze for 2 hours. Finally, remove from the freezer & fill the last 1/3 of the mould with the same coconut-Roohafza mixture & freeze for 2 hours. That’s it! To release the Popsicles from their moulds, dip them in some water for 2-3 mins & carefully pull them out using the ice cream sticks 😁😁 Enjoy your Popsicles before they melt!!😜

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The combined flavour of rosy coconut water & mango is just too summery! We loved them..!! Even my hubby who isn’t too fond of them, had an entire Popsicle & said he liked the flavours! Yippie! 😚 So, do try them..!

Love,

Shreya💓

Sabudane ki Khichadi

Sabudane Ki Khichadi nutritious and delicious breakfast makes for a great start to our day! I make it a point to serve something that’s filling and keeps you going for the first half of the day! Some days it’s Parathas with some pickle/ curd, on others it can be oats & fruits. 

Sabudane ki Khichadi

Sabudana/ Tapioca Sago Pearls give you energy and are easy to digest. Also, being rich in carbohydrates, they are perfect to start your day. The husband & I, both enjoy Sabudana in almost all forms 👌😀 you can even try my Sabudana Wadas. 

As for my Sabudane Ki Khichadi, I follow my Mom’s easy, no-fail recipe. It’s delicious, quick and each pearl is beautifully separate and still so moist! 👌👌 You can follow the same recipe for your fasting menu too!

Sabudane ki Khichadi

When making it for fasting menu, simply replace the regular salt with fasting salt/ Phalhari namak. Just 20 minutes is all you need to prepare it.

Follow the instructions to soak the Sabudana/ tapioca pearls for best results.

Let’s start.

Firstly, we need to soak the Sabudana overnight, so for that take the Sabudana/ sago pearls in a deep vessel, and wash it under running water at least 2-3 times, until the water runs clear.

Then add some water to the washed Sabudana in the vessel, the level of water should just be enough to cover the Sabudana and not over it at all.

If you add too much water, you will end up with a sticky lump.

So be a little cautious while soaking it.
Soak for a minimum for 5 hours, overnight soaking is ideal.

Next morning, or whenever you are cooking it, fluff the soaked Sabudana using a fork with light hands.

Now, heat the wok, add the oil.
Once it’s hot enough, add the cumin seeds, chopped green chili & hing.

Let these crackle well, (if you like, add a boiled, peeled and cubed potato at this stage and sauté for a minute).

Next add the soaked Sabudana & season with salt & red chili powder. Stir well.

Add the crushed peanuts and mix it nicely so that the Sabudana gets coated properly with the peanuts & the seasonings.

Cover and cook for about 7-8 minutes.
Open the lid and check the Sabudana and stir again.

They will have gone a little translucent. That’s it, they are done.

Squeeze in some lemon juice and garnish with chopped coriander leaves.

Serve hot with curd if you are fasting.

Sabudane ki Khichadi

Prep Time: 8 hours

Cook Time: 20 minutes

Total Time: 8 hours, 20 minutes

Yield: serves 2

Delicious, mildly spiced, GF and Vegan Sabudana Khichadi is made for fasting/ vrat days. It is very easy to prepare and doesn't call for any fancy ingredients!

Ingredients

  • 150 gms Sabudana/ sago pearls
  • 1/4 tsp cumin/ jeera seeds
  • 2 nos chopped green chilly
  • 1/4 cup roasted & roughly crushed peanuts without the peel
  • 1/2 tsp red chili powder
  • a pinch of hing
  • 2 tbsp. oil
  • 2 tsp lemon juice
  • salt to taste
  • some chopped fresh coriander leaves to garnish

Instructions

  1. Firstly, we need to soak the Sabudana overnight, so for that take the Sabudana/ sago pearls in a deep vessel, and wash it under running water at least 2-3 times, until the water runs clear.
  2. Then add some water to the washed Sabudana in the vessel, the level of water should just be enough to cover the Sabudana and not over it at all.
  3. If you add too much water, you will end up with a sticky lump.
  4. So be a little cautious while soaking it.
  5. Soak for a minimum for 5 hours, overnight soaking is ideal.
  6. Next morning, or whenever you are cooking it, fluff the soaked Sabudana using a fork with light hands.
  7. Now, heat the wok, add the oil.
  8. Once it's hot enough, add the cumin seeds, chopped green chili & hing.
  9. Let these crackle well, (if you like, add a boiled, peeled and cubed potato at this stage and sauté for a minute).
  10. Next add the soaked Sabudana & season with salt & red chili powder. Stir well.
  11. Add the crushed peanuts and mix it nicely so that the Sabudana gets coated properly with the peanuts & the seasonings. Cover and cook for about 7-8 minutes.
  12. Open the lid and check the Sabudana and stir again.
  13. They will have gone a little translucent. That's it, they are done.
  14. Squeeze in some lemon juice and garnish with chopped coriander leaves. Serve hot with curd if you are fasting.

Notes

The procedure to soak the Sabudana/ sago pearls is key to get a good texture of the khichadi. Since I made it for fasting, I've not added turmeric. You can add some if you prefer.

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150 gms Sabudana/ sago pearls 1/4 tsp cumin/ jeera seeds 2 nos chopped green chilly 1/4 cup roasted & roughly crushed peanuts without the peel 1/2 tsp red chilli pwd a pinch of hing 2 tbsp. oil 2 tsp lemon juice salt to taste some chopped fresh coriander leaves to garnish

Try this recipe, it won’t fail you! Perfect results every time! 😄

Love,
Shreya 💓

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150 gms Sabudana/ sago pearls 1/4 tsp cumin/ jeera seeds 2 nos chopped green chilly 1/4 cup roasted & roughly crushed peanuts without the peel 1/2 tsp red chilli pwd a pinch of hing 2 tbsp. oil 2 tsp lemon juice salt to taste some chopped fresh coriander leaves to garnish

Besan ke Laddoo / Besan Laddoo

As a child, I never really liked Besan ke Laddoo. I found it too heavy for my palate. And, back in those days, I wasn’t a fan of Indian sweets. Chocolates were my only choice of ‘mithaai‘. I was a child after all! 

Remember my love for Cadbury Nutties! You should have a look at these Brownies I made using Nutties 😉 They were better than what I had expected them to be, given I was experimenting!

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I developed a taste for Indian sweets at a much later stage in life…& Besan ke Laddoo were first in the list! I love their slightly coarse texture, melting in my mouth just as I bit into one…wow! The nuttiness of the roasted besan/ gram flour is so rustic. Once I fell for it, I was irrevocably in love with these Laddoos! And as always mom would make them during festivals…and I’d wait for them ☺️ but never learnt how to make these. I always knew it was a tedious task 😯

The first time I tried making these one afternoon after I got married, I was near tears!! I had made a blunder. A big lump of ghee, sugar & partially cooked besan sat in the wok in front of me…looking like everything except what I had envisioned 😒 I trashed everything! Once my hubby got home, I told about the disaster, he asked what were the proportions I had used?! I was like, ‘Mmmm…I am not sure I followed what mom told me’. He being an IHM grad, instantly got where I might have gone wrong & told me not to worry as proportions matter a lot alongside the cooking time and some such more things. I was quiet. Mentally making a note to self to give it another shot next week! And I did, results were slightly better but cooking the ghee along with the besan was making me nervous & edgy. I wanted to be calm but I simply couldn’t stop panicking all the time. I knew I had added too much ghee! Common, there had to be another way to do this!!? 😐😐

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The next time I tried after a couple of months, I had a strategy in my mind! I had asked my mom about it and she approved & encouraged me to do it as I was comfortable doing it. I had decided to roast the besan separately and then add warm ghee slowly into it …mix & then add the nuts, sugar, etc. and that’s exactly what I did about two years ago! Those were so much better than my first two trials and the microwave Laddoos that I had tried seeing someone post a recipe in some food group. I was happy! My hubby approved it! 💃👏 woohoo! And to this day I have stuck to my method, which I am sure many must be following, but for me it was a discovery of sorts 😛 and look at my Besan ke Laddoo now….I am proud!

The ones you see in the pictures were made a few nights ago, and packed for an Independence Day potluck lunch at hubby’s work! I shot these before packing them the next morning for him to take them to work 😇 Yes! They are good enough to flaunt…LoL! But, proportions matter…they do. That’s exactly what this recipe is about.

️Yield: 35 small/ 25 medium/ 20 large Laddoos

Equipment: a large wok, a mixing bowl, a blender, 1-2 plates, measuring cups/ spoons, a spatula.

Ingredients:

3 cups besan/ gram flour (I used a coarse variety, use any variety you get)

1/2 cup semolina (barik sooji/ rava)

1 cup + 2 tbsp powdered sugar (adjust the sweetness as per your taste)

1 cup melted ghee (approximately, may need less or more)

1/2 tsp cardamom pwd

5 tbsp crushed almonds

Method:

Heat the wok, dry roast the besan until it gives a rich nutty aroma & turns slightly dark brown in colour on medium flame only. Keep stirring continuously to avoid burning (took me 30 mins on medium to low flame). Once done, remove it & spread the dry roasted besan on a plate to cool. In the same wok which is still warm, dry roast the crushed almonds and semolina for 5-6 mins on low flame. Remove from the wok & add the semolina, almonds & powdered sugar to the cooling besan and mix well with your fingers. Mix in the cardamom pwd as well. That’s the tough part done.

Pls ensure you follow the next couple of steps correctly to get prefect Laddoos ☺️ Now, ensure that the melted ghee is at room temperature. Adding very hot ghee to the dry mixture which ruin the texture. Slowly, add tablespoon fulls of melted ghee into the dry mixture of besan, sugar, semolina, cardamom pwd & nuts and keeping mixing with your hands (Add the ghee slowly, don’t add all in one go, as we may not need all the ghee in a cup). As you feel the mixture is coming together to form a Laddoo, stop adding ghee & take some mixture in your palms and make a Laddoo, if the Laddoo is holding a tight shape, your mixture is ready. Just add 1 tsp of ghee to it finally & start making the Laddoos one by one. Ensure you press each Laddoo tightly so that they do not fall apart. Trust me, they won’t!! (I used approximately 3/4 cup ghee, isn’t that healthy?!) Arrange them in a on airtight box, they will last upto 5-6 days without refrigeration.

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Your melt in the mouth kinda Besan ke Laddoos are ready!

Love,

Shreya💗

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I can‘t resist buying bright, grassy green spinach whenever I go veggie shopping 👌😊 I adore the earthy aroma! And more often than not, I end up making my Dhabewala Palak Paneer (cubes of cottage cheese cooked in a mildly spice spinach gravy) and I like serving it with some kind of rustic Indian flat bread (roti) 😬 hence, my Ajwaini Missi Roti ( carom flavored flat bread made with a mix of flours and some spices)…everything on this platter is served with love and lots of butter!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I don’t really need to explain what’s Palak Paneer to any Indian! It’s a staple in North India but loved by everyone all over 👍 And trust me, you will fall in love with this preparation! It’s mildly spiced, earthy and very versatile! Versatile because one can pair a Palak Paneer with roti, rice, puris or even some dinner rolls!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

I haven’t used a complicated recipe here, some everyday ingredients to make a magical Dhaba Style dish. Who doesn’t love the aromas wafting out of a Dhaba 😀 and my Ajwaini Missi Roti is rustic. Very crispy on the outside and perfectly moist and flaky on the inside….obviously with a dollop of butter on everything!! You don’t do a Dhaba style meal with no butter! Everything is “Makhan maarkey!” (meaning…slathered with butter!)  ❤️

It’s fast and really very easy to put together… Let’s have a look at the recipe..

For Palak Paneer
In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
Set aside.
Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric  and chili powder. Mix well.
Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That’s it! Serve piping hot with roti / parathas / rice.

For Ajwaini Missi Roti
In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
Using little water at a time, make a medium – firm dough. Cover the dough and set it aside for 15 minutes.
After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
They should be slightly thick.
Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
Apply extra butter if you like before serving them hot!

Dhabewala Palak Paneer aur Ajwaini Missi Roti

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: serves 2-3

A delicious combination of Dhaba Style Palak Paneer paired with some crisp, earthy Ajwaini Missi Roti. A salad on the side and this meal couldn't get any better!!

Ingredients

    Palak Paneer
  • 5-6 bunches of medium sized spinach (cleaned, blanched in unsalted water and drained. Also, it shrinks post cooking so you may adjust the quantity)
  • 250 gms paneer /cottage cheese (cubed! shallow fried with no salt & set aside)
  • 2 nos. medium onion chopped finely
  • 2 nos. medium tomatoes chopped finely
  • 6-7 cloves of garlic
  • 2" piece of ginger
  • 3 nos. green chili
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 2 tbsp. grated paneer /cottage cheese
  • 2 tbsp. fresh cream (I used Amul)
  • 1 tbsp. coriander powder
  • 1/2 tbsp. cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tbsp. red chili powder
  • 1/2 tbsp. Garam Masala powder
  • salt to taste
  • a pinch of asafoetida
  • 2 tbsp. oil
  • 1 tbsp. ghee (optional)
  • 1 tsp butter (optional, for garnish)
  • Ajwaini Missi Roti
  • 2 cups whole-wheat flour (Atta)
  • 3/4 cup gram flour (besan)
  • salt to taste
  • 1 1/2 tbsp. carom seeds (Ajwain)
  • 1 tsp chopped green chili
  • 1 tsp chopped coriander leaves
  • 3 tbsp. finely chopped onion
  • 1/2 tsp turmeric powder
  • 1/2 tsp grated ginger
  • 1 tsp ghee for kneading the dough (use oil if you are avoiding ghee)
  • extra ghee or butter for cooking the roti (optional, you can use oil and avoid ghee/ butter)
  • 1/4 cup approx. water (to knead the dough)
  • Extra wheat flour for dusting

Instructions

    Palak Paneer
  1. In a blender, add garlic, ginger, green chili and blanched spinach and make a smooth purée.
  2. Set aside.
  3. Heat oil and ghee (if using ghee) together in the wok. Add asafoetida (hing).
  4. Once the oil is hot enough, add chopped onions add sauté until they start turning brown from the edges. Next add the coriander powder, cumin powder, turmeric and chili powder. Mix well.
  5. Cook until the oil begins to separate. Next, add the tomatoes and season with salt.
  6. Add Garam masala at this stage and cook until the tomatoes are completely cooked and the oil floats on top of the masala, will take approx. 7-8 minutes (you can put a lid and cook at this stage).
  7. Next, goes in the kasuri methi and grated paneer. Cook them 2-3 minutes.
  8. Finally add the puréed spinach mixture and the fried cubes of paneer. Stir well but avoid breaking any cubes of the paneer and cook on medium flame for 8-10 minutes.
  9. Once everything is cooked well, taste for seasoning and adjust the same if needed, then add the cream n stir well. That's it! Serve piping hot with roti / parathas / rice.
  10. Ajwaini Missi Roti
  11. In a large mixing bowl, take all the ingredients except the water. Give everything a good mix.
  12. Using little water at a time, make a medium - firm dough. Cover the dough and set it aside for 15 minutes.
  13. After 15 minutes, divide the dough into equal parts a make balls with it, use some extra flour to dust the rolling board and roll it using a rolling pin to make round parathas/ roti.
  14. They should be slightly thick.
  15. Heat the pan/ griddle with some ghee / butter / oil, and cook the roti on both sides until nicely crisp and the color should be golden brown (take about 2mins on the first side and 1 min on the other side).
  16. Apply extra butter if you like before serving them hot!

Notes

The dough for the Missi Roti stays fresh in the refrigerator for up to 2 days.

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

In my home, we have these with some onions with a dash of lime!

Love,

Shreya💕

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Dhabewala Palak Paneer aur Ajwaini Missi Roti

Virgin Pomegranate Mojito | Pomegranate Mojito

Virgin Pomegranate Mojito | Pomegranate Mojito is a refreshing, delicious and easy to put together mocktail! This mocktail is loaded with fresh fruitiness from the pomegranate juice and the mint makes it so fresh. Perfect drink for the summers! 

Virgin Pomegranate Mojito | Pomegrante Mojito

Virgin Pomegranate Mojito | Pomegranate Mojito can be made at home with just a handful of ingredients!! I love mocktails that can come together within minutes with the very little hassle. This Virgin Pomegranate Mojito | Pomegranate Mojito is everything that you need to beat the heat, it’s super refreshing! The fresh mint compliments the pomegranate juice so well along with the punch from the limes! The heady aroma of the mint does it for me, it refreshes me no matter what! Once the summers hit, I am constantly looking at ways to include mint in our diets and what better way than this?! Fresh mint tastes the best and Virgin Pomegranate Mojito | Pomegranate Mojito has a whole lot of it 🙂

Virgin Pomegranate Mojito | Pomegranate Mojito

Virgin Pomegranate Mojito | Pomegranate Mojito has my heart particularly because it is simply so pretty. That hue! I mean who would not like drinking a mocktail as pretty as this?! Pomegranate juice indeed has the most pretty color and the greens and the yellows along with it make it look so appealing. You can add this to your weekend barbeque meu or for a kid’s birthday party spread. it is versatile and so easy to put together! A handful of ingredients and about 15 minutes is all you need to put them together!

If you liked this recipe, you’ll love my Pineapple and Rose Cooler, Virgin Mango Mojito, Strawberry Iced Tea, Raw Mango Cooler (aam panna). These are alcohol free and taste absolutely amazing.

So let us make ourselves some mojitos!!

Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish).

Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

Choose the glasses you want to use for serving these mojitos.

Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity).

Add 2.5 tbsp. of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx. 100ml Sprite.

Add the garnish and some more ice chips.. Served chilled!

Virgin Pomegranate Mojito | Pomegranate Mojito

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Virgin Pomegranate Mojito | Pomegranate Mojito

A delicious, refreshing and alcohol free drink is perfect to beat the heat and comes together in minutes. 

Course Drinks
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 2 nos. lemon cut into wedges
  • 1/2 cup fresh mint leaves
  • 5 tbsp simple sugar syrup
  • 200 ml Sprite/ 7UP
  • 1 cup crushed ice
  • 1/2 cup pomegranate juice fresh/ canned

Instructions

  1. Muddle the mint leaves and lemon wedges in the mortar pestle (save some leaves n lemon slices for garnish).


  2. Crush the ice cubes in the blender but make sure it still has some ice chips / rough chunks in it.

  3. Choose the glasses you want to use for serving these mojitos.

  4. Add some crushed ice, top it up with half the muddled mixture (serves 2 hence using half the quantity).

  5. Add 2.5 tbsp. of sugar syrup in each glass, add 1/4 cup of the pomegranate juice and top it up with approx. 100ml Sprite.

  6. Add the garnish and some more ice chips.. Served chilled!

Recipe Notes

You can always adjust the sweetness to your liking.

You can coat the rims of the serving glasses with some cayenne pepper or salt. 

Love,
Shreya

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Virgin Pomegranate Mojito | Pomegranate Mojito

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