Tag: kid friendly

Eggless Custard Powder Cake

This is one of the softest eggless cakes that I’ve made in a really long time. It tastes like custard and is very light! Absolutely melt in the mouth kind of a tea cake. 

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I had been looking for a eggless custard powder cake recipe since a long time and found this recipe a few weeks ago…I have made it twice until now and we have loved it! 😊

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

I loved the sun kissed, gorgeous yellow colour and the perfect crumb! Pairs well with tea or a glass of milk 😬 You can also try my eggless Marble cake with happens to be a great tea-time cake too!

Let’s see the recipe now…

Yield: one 9″X 5″ loaf

Equipment: 2 large bowls, measuring cups/ spoons, baking paper, baking tin, manual whisk, a sieve, cooling rack.

Ingredients:

1+1/2 cup Maida (APF)

3/4 cup vanilla flavoured custard powder

1+1/4 cup superfine sugar

2+1/4 tsp baking powder

1 tsp vanilla extract/ essence

1 cup milk at room temp

2/3 cup vegetable oil

Method:

Line the baking tin with baking paper. Preheat the oven at 180’c.

In a large bowl, sift the Maida with baking powder twice. Then add the custard powder to it and mix well. Set it aside.

In another mixing bowl, whisk together the oil, milk, vanilla essence/ extract & sugar.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Next, add the wet ingredients to the dry and whisk them together until a lump free batter is ready. Pour the batter into the ready tin.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Bake @180’c for 35-40 mins or until a toothpick inserted in the centre of the cake comes out clean. Once it’s baked, cool the cake on a cooling rack for 30 mins before slicing it.

This cake keeps well for 2-3 days in an airtight container.

Eggless custard powder cake recipe Polkapuffs recipes Eggless cake recipe

Hope you enjoy this soon!

Love,

Shreya💕

Adapted from Not out Of the Box.

Tandoori Aloo Ka Paratha

North Indians love their Aloo ka Paratha! I am no different either…I can actually have it everyday…in all three meals😛😛 yes! I love it that much…😘 

Tandoori food also happens to be a hot favorite between my hubby and I. Smoky, crisp & full of robust flavours! I try to incorporate these flavours in a lot of dishes I make at home…including my Aloo ke Parathe😊 In Delhi and other parts of North India too, tandoori style Parathas are famous as street food and taste best when slathered with loads of butter….sluuurppp!

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Although, I don’t have a gas tandoor like most homes have (it occupies too much of space and I really don’t need it😉😉)….I manage to get that smokiness just right with my Naans and Parathas 👌🏼👌🏼 One simple …no fuss, easy and quick trick and I am sorted! Also, I must say my Mom’s recipe for the aloo (potato) stuffing is just out of the world…lipsmackingly good!

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

Equipment: rolling board, rolling pin, measuring cups/ spoons, a large bowl, a small bowl.

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

Mix all the dry ingredients with ghee in a large bowl. Slowly add water and make a very soft and pliable dough. Add some more ghee if needed to smoothen the dough. Cover the tough and set it aside for atleast 30 mins.

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

In a small bowl, mix all the above ingredients well. That’s the stuffing ready.

Let’s proceed with making the Parathas, make small balls of the dough and stuff them like we do as usual for any stuffed paratha. Roll them out evenly.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Next, cook them on a non-stick pan on both sides, grease with some ghee or butter.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Once, it’s cooked properly on both sides, put the Paratha on open flame directly. Flip it with the help of tongs on the flames until they turn crisp and brown on both sides. That’s it, apply more butter or ghee and serve it piping hot! 😋

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Wow….this is just irresistible!! Some green chutney or a bit of pickle..and I am sorted!

Do try these soon.

Love,

Shreya💓

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi is just the recipe we need in these hot summer days. This kulfi is deliciously creamy, has a nice texture and definitely doesn’t take hours to prepare. Simple ingredients and they come together quickly to make these melt in the mouth Kulfis. 

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi is a very popular frozen Indian dessert. We can enjoy them around the year but summers are particularly when everyone craves them and even makes them at home. An array of flavored Kulfis are served at parties or weddings or gatherings, enjoyed by everyone. Though Kulfi is best described as the counterpart for Ice Cream from the West, but since it not whipped or churned, the texture is a bit hard and stiff. But as it melts a bit, it is the most creamy and luscious dessert ever.

We love Kesar Pista Kulfi the most hence sharing that recipe with everyone here. You can always mix and match many flavors as per your preference. Do try my Mango Kulfi, it has the best flavor and is a total crowd pleaser.

Traditionally, Kulfis are set in small earthen pots, sealed and then frozen for 6-7 hours. The flavor that the earthen pots render is something we Indians love. It is a mild, earthy aroma that makes the Kulfi in earthen pots most endearing. You can always use popsicle moulds or aluminium kulfi moulds. Anything works if the base mixture is right.

Kesar Pista Kulfi Recipe | How to make Kulfi

Common, let’s make Kesar Pista Kulfi Recipe | How to make Kulfi

Heat 500 ml full fat milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix corn flour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the corn flour blends properly with the milk. Add sugar, saffron & nuts. Cook for two mins more. Keep it aside to cool for a few mins.

Kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade kulfi Kesar pista kulfi recipe Polkapuffs Indian ice cream

Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream.

Beat again for a few mins (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.

Once the Kulfi has set for 3-4 hours, put an ice cream stick in the center of all the moulds.

Thaw the frozen Kulfi for a few minutes, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready.

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi Recipe | How to make Kulfi
Print

Kesar Pista Kulfi Recipe | How to make Kulfi

Kesar Pista Kulfi is a classic Indian frozen dessert made with exotic ingredients like saffron, pistachio and cardamom. It has a creamy, melt in the mouth texture. 

Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 kulfis
Author Shreya Ashish Tiwari

Ingredients

  • 500 ml full fat milk or reduced fat
  • 1/4 cup warm milk
  • 2+1/2 tbsp corn flour or corn starch
  • 1+1/4 cup granuated sugar adjust this quantity as per your preference
  • 1/2 cup cream
  • 1/2 tsp cardamom powder
  • 3 tbsp chopped pistachios
  • 7-8 strands saffron kesar

Instructions

  1. Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

  2. Mix cornflour with 1/4 cup warm milk until it's lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk.

  3. Add sugar, saffron & nuts. Cook for two minutes more. Keep it aside to cool for a few minutes.

  4. Next, lightly beat the cream. Add the cooled milk and nuts mixture to the beaten cream.

  5. Beat again for a few minutes (I used a electric beater). Fill this mixture into moulds and keep it in freezer to set for about 7-8 hours or even overnight.

  6. Once the Kulfi has set for 3-4 hours, put an ice cream stick in the center of all the moulds.

  7. Thaw the frozen Kulfi for a few minutes, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That's it! Your creamy Kulfi is ready.

Love,
Shreya

Pin it here for later ?!
Kesar Pista Kulfi Recipe | How to make Kulfi

Aam Panna | Indian Mango Cooler

Aam Panna | Indian Mango Cooler is synonymous with summers in most Indian homes. Heaps of raw mangoes are washed, wiped dry, boiled and turned into this yummy sweet, salty & spicy concoction. Although, it is very common, but every household has some variation in the recipe which makes this drink so famous and irresistible!

Aam Panna | Indian Mango Cooler

Aam Panna is famous for it’s heat-resistant properties besides being delicious! My Mom says it’s great for digestion and insists we have it daily.

It is served as an appetizer too during summers which tastes best when served chilled! I usually don’t add ice cubes as it dilutes the flavor and the tartness of the drink but stick to using chilled water.

Aam Panna | Indian Mango Cooler

I follow my Mom’s recipe, which goes like this,

Wash the raw mangoes & wipe them dry.

Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.

Let the steam release on its own.

Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.

Add some water in which the mangoes were boiled to the pulp but not too much.

About 1/2 a cup is enough to make the correct consistency.

Aam panna recipe Indian mango cooler Homemade aam Panna Raw Mayo aam Panna Polkapuffs

Then add sugar, mint leaves, Himalayan pink salt, salt and roasted cumin powder to the pulp.

Purée them all together in a blender or using a hand blender.

Taste the mixture and correct the salt or sugar to your liking.

Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.

Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Aam Panna | Indian Mango Cooler

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 750 ml approximately

The perfect summer cooler made with delicate Indian spices and raw mangoes. A little sweetness and the freshness from mint adds to the final flourish!!

Ingredients

  • 6-7 nos. raw mango/ kairi
  • 1+1/2 cup sugar (adjust it as per preference)
  • 1/4 cup fresh mint leaves
  • 1/2 tsp Himalayan pink salt (kala namak)
  • 2 tbsp. roasted cumin powder
  • a pinch of asafoetida (hing)
  • salt to taste
  • 2-3 cup Water to boil the mangoes

Instructions

  1. Wash the raw mangoes & wipe them dry.
  2. Pressure cook them with 2-3 cups of water without peeling them for about 2 whistles.
  3. Let the steam release on its own.
  4. Then, once the boiled mangoes have cooled, squeeze out the pulp from the peels and the seeds.
  5. Add some water in which the mangoes were boiled to the pulp but not too much.
  6. About 1/2 a cup is enough to make the correct consistency.
  7. Then add sugar, mint leaves, hing, Himalayan pink salt, salt and roasted cumin powder to the pulp.
  8. Purée them all together in a blender or using a hand blender.
  9. Taste the mixture and correct the salt or sugar to your liking.
  10. Store this concentrate in a bottle in the refrigerator for up to 2-3 weeks.
  11. Mix 1 part of chilled water with 1 part of the concentrate, stir and serve!

Notes

You can use any variety of non fibrous raw mangoes. You can choose to add more sugar if you like a sweeter version of Aam Panna.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2016/04/05/aam-panna-indian-mango-cooler/

Aam Panna | Indian Mango Cooler

Absolutely delicious and it’s the best thirst quencher…beats a Cola for me!

Love,
Shreya❤️

Pin it for later!?
Aam Panna | Indian Mango Cooler

Baked Donuts | Baked Doughnuts

Who can resist these yummy doughnuts a.k.a donuts??! They are soft, spongy and just the right kind of sweet! They are BAKED not FRIED! ☺️😉

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Look at these plump, golden beauties😍 Absolutely melt in the mouth! And so much healthier than the fried ones. Not that the fried ones don’t taste good, it’s just that they are too full of calories and they restrict you from enjoying more than one at a time! So basically, bake your donuts and be as greedy as you wish! 😬

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

I chose to go for bright coloured sugar glaze…one can go easy with the colours. Just roll them in a bit of powdered sugar and they will be just as yummy. I’ve tried fried ones earlier, but had been wanting to bake some for many days….and my first try has definitely been very satisfying 😊

Let’s get on with the recipe…

Yield: 8-9 medium sized donuts

Equipment: baking tray, cooling rack, measuring cups/ spoons, baking paper, donut cutter (or any round object with a sharp edge), rolling pin, a few small bowl, spoons, a large bowl.

Ingredients:

For the donuts:

1+3/4 cup Maida (APF, also extra for dusting)

1 tbsp cornflour (optional)

4 tbsp castor sugar

2 tsp active dry yeast

1/2 tsp salt

1/2 cup warm milk

1 tsp vanilla essence

50 gms unsalted butter

For the sugar glaze:

1 cup icing sugar

3 tbsp milk

few drops of colour of your choice

Method for the donuts:

In a glass, take lukewarm milk (milk must be lukewarm, neither too hot nor too cool else the yeast won’t bloom), sugar, vanilla essence & yeast. Give these a light stir and cover it. Let it sit aside for 15 mins until the yeast becomes frothy.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Next, in a large bowl, stir together 1 cup of APF, cornflour & salt. Add the frothy milk & yeast mixture to the flour, mix well together to make a sticky dough. Then add the butter and knead a soft, elastic and smooth dough. Make sure all the butter gets absorbed properly. Add the rest of the 3/4 cup of APF slowly as the the dough may be sticky. Knead for atleast 5-7 mins.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Smooth the dough with some more butter and place it in the bowl. Cover it with a cloth and place the dough for the first rise in a warm place for a minimum of 1-1.5 hours.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

After the first rise, punch the dough down and knead for another 2 mins. Now, dust the kitchen platform with APF & roll the dough using the rolling pin. The thickness should be 1.5 -2 inches so that the doughnuts are plump post baking. Using any cutter, cut the donuts out and place them on a baking paper lined baking tray.

(I don’t have a donut cutter, so improvised using a stainless steel glass with a sharp edge to cut the donuts and a small cap of a soft drink bottle to cut out the holes)

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

I made 9 donuts.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

Let these rest for another 30 mins for second  rise. Preheat the oven @200’c. After the second rise, bake them for 15-20 mins using both upper lower & upper rods for the first 10 mins. Post that turn off the lower rod, keep the upper rod on so that the donuts turn golden.

Once done, remove them from the oven and place on the cooling rack for about 15 mins to cool them completely.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

That’s what the texture is like from within! So fluffy…these are baked perfectly👌🏼

For the Glaze: 

I used raspberry red colour & blue colour. Just a drop of each. Take 1/2 cup of icing sugar for the first colour, add 1 tbsp milk and 1 drop of colour, mix well so that there are no lumps. Do not let the glaze sit for too long, else it will set. Dip each donut in the glaze, and set it aside to set. You can decorate them with some coloured sprinkles. ☺️

Follow the same process for the blue glaze..using the other 1/2 cup of icing sugar and the remaining milk along with blue colour. Dip the donuts in this too…let them set.

Baked doughnuts Baked donuts Eggless donuts Eggless doughnuts Polkapuffs recipe

That’s it…done! 😁

Love,

Shreya💗

Adapted from here.

Cheesy Baked Pasta

Come Summers and I hate spending hours in the kitchen! I look forward to making quick meals and getting done as soon as possible😜

My Lemon Rice is one such….even Tehri is another option if you are looking for ‘desi’ one-pot meals. Or simply go Asian with some easy Fried Rice and pair it with my spicy Schezwan Sauce!!

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

But coming to today’s post…I had made our absolute favourite last weekend! Cheesy Baked Pasta….white bechamèl (white) sauce and loads of veggies…and cheese obviously!! 😉 Although my hubby is wary of indulging in cheese or too much of calorie loaded meals, this he gobbles up without any complaints!😘

I’d been wanting to share this for the longest time but never did I ever make it for lunch so couldn’t click decent pics…and besides, I usually eyeball the ingredients when I make this, (which is very often) so that make things even more difficult to pen down! That’s why, this time around I used measuring cups and spoons for every ingredient 🤓🤓 and trust me, it took me longer than it usually takes to get this ready…😜😜😂

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

I simply love this pasta..it’s gooey, oozing with cheese and is huge on flavours! What’s not to like?! And pair this with my Tropical Iced Tea and you have yourself and really fancy brunch😀

Let’s get going then,

Yield: serves 2

Equipment: a baking dish, measuring cups/ spoons, cooling rack, a heavy bottomed non-stick pan, a wired whisk.

Ingredients:

2 cups cooked pasta (I used Penne, they should be al-dentè)

1/2 cup each of chopped green & red bell pepper

1/2 cup sweet corn kernels

2-3 pods grated garlic

salt & pepper to taste

3 tbsp butter

1 tsp Italian seasonings

1/2 tsp red chilli flakes

4 tbsp APF (Maida)

1 to 11/2 cup milk at room temperature

1 tbsp cream (optional)

1/2 cup grated mozzarella cheese

2-3 tbsp bread crumbs

Method:

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Melt butter in the pan, add APF. Sauté for 2-3 mins. Then add the milk and whisk the flour with the milk constantly until they combine into a smooth paste. If it looks too thick, add some more milk (about 3-4 tbsp). Add grated garlic along with cream and mix well. Season with salt, pepper, Italian seasoning & red chilli flakes.

Next, add the veggies (you can use broccoli, mushrooms, baby spinach, zucchini, olives, fresh basil leaves, etc as well). Mix well and cook for 2-3 mins. Then, add the cooked and drained pasta. Stir carefully, cover and cook for 2 mins on low flame. Turn off the heat.

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

Preheat the oven at 180’C.

Pour the cooked pasta with the sauce and veggies into a baking dish. Sprinkle the grated mozzarella on top of the pasta evenly. Top it with bread crumbs too (it gives an au gratin like texture). Bake this at 180’C for 10-15 mins or until the cheese bubbles and the top looks nice & golden brown. Take it out of the oven and cool it for a few mins on the cooling rack. Serve it piping hot 😁

Cheesy Baked Pasta recipe Homemade white sauce recipe Bechamèl sauce recipe Polkapuffs recipe Penne pasta recipe

This is such a comfort meal…and takes hardly any time to get done!

Tip: If you have leftovers, let them remain in the baking dish. Cover it with a foil and keep it in the refrigerator. Just heat it in the microwave the next day for about 2-3 mins. It will be as good as fresh 👍🏼

Love,

Shreya💓

Lemon Rice

Some things are so simple and yet never cease to amaze you!! Lemon Rice happens to be just that for me! It’s so full of flavour, refreshing in every bite…I can’t seem to get enough of this! 

Leftover rice means Lemon Rice!! I make it at least once every week if I have any leftover rice.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Being a non rice eater couple, I make rice just once a week, a little extra to purposely save some for the next day 😁 Even as a kid, my Mother would make it for lunch sometimes, pairing it with some papad, curd, pickle, etc. I always temper it with loads of chana dal, peanuts and stuff to give a crunchy texture!

I guess this is the best one-pot meal for the summers too because it gets ready in a jiffy! 😊

Let’s get going with this easy peasy recipe…

Yield: serves 1

Equipment: measuring cups/ spoons, a wok.

Ingredients:

2 cup cooked rice

2-3 tbsp oil

1/2 tsp turmeric pwd

a handful of curry leaves

1/2 tsp mustard seeds

1 pinch asafoetida (hing)

1-2 dried red chilli (I used the round ones, called ‘ber mirchi’)

2 tbsp raw chana dal

2 tbsp raw white urad dal

1/2 cup raw peanuts

salt to taste

2-3 tsp lemon juice

Method:

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Heat oil in a wok. Once it’s hot enough, add asafoetida, curry leaves, mustard seeds, chana dal, urad dal, turmeric pwd, dried red chillies. Let these crackle for 2-3 mins. Next, pop in the peanuts. Fry the peanuts with the other ingredients for 5 mins. Season the ingredients with salt and add the cooked rice. Squeeze lemon juice and mix well. Turn off the flame. Cover with a lid for 2 mins and serve hot.

How to make lemon rice Recipe for lemon rice Polkapuff recipes Lemon rice

Tips to follow for perfectly seperate rice grains:

*Use cold, leftover rice.

*If using freshly cooked rice, then keep it the refrigerator for 30 mins before making Lemon Rice.

*Always use a fork to fluff the rice before adding it to the wok. This keeps the cooked grains of rice intact.

Hope you enjoy this!

Love,

Shreya💖

How to make Laccha Paratha

Being a North Indian myself and married to another, making Parathas is second to my nature! Be it for breakfast or a for meal for travelling….and as an accompaniment to most of the mains…a Paratha is quite important 😉😉 We have to have it….with a some ghee obviously! 

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

A few readers had asked me how I had rolled the Laccha Paratha when I’d posted Dhabewale Chole, so this has been long pending from my side!

How to make chana masala Recipe of Chole Bhature Polkapuffs Chole recipe Dhaba style Chole Dhaba wale Chole Dhaba Wala chana masala Recipe of chickpeas Indian food recipes Glutenfree recipes Restaurant style Chole recipe Restaurant style chana masala recipe

Laccha Parathas are very popular these days even at restaurants. They are very flaky, with numerous layers and some ghee between each layer. It’s pretty easy to make them at home once you get the hang of things….I learnt making these from my Mother a few years ago…😀 Today, I am sharing a stepwise pictorial for you. You can pair these with Restaurant Style Shahi Paneer  although, we had it with some chicken Keema (not in pic) 😁

Yield: 7-8 Parathas

Equipment: a rolling board, rolling pin, measuring cups/ spoons, pan, spatula

Ingredients:

2 cup wholewheat flour

water as required to knead

A pinch of salt

2-3 tbsp ghee for the dough

1/4 cup ghee for rolling & cooking the Parathas

Method:

Take the flour, salt and 2-3 tbsp ghee in a large bowl. Mix well with your hands, add water slowly and make soft and pliable dough. Let the dough sit for about 30 mins. This is the same dough that is used for making rotis.

Make a simple Roti but slightly thicker. Apply melted ghee all over it.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Fold it as shown below like a Chinese fan, alternating the sides.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Roll it tightly and gently seal the end.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Dust it with some flour and roll it out with uniform thickness.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Heat the pan, a put the rolled paratha in the pan on medium heat.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

Apply ghee on both the sides and cook well until brown and crispy.

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

That’s it, apply more ghee or butter if required and serve it piping hot! 😁😁

How to make Laccha paratha Polkapuff recipes Laccha paratha step by step

That was easy, wasn’t it!! Trust me, you’ll be hooked once you start making these at home😉

Love,

Shreya💗

Fizzy Orange Popsicles

Yes! My love for Popsicles is very evident…I cannot resist Popsicles! 😛 And Orange Popsicles happen to be favorite ever since I was a kid. It’s so tangy, citrusy and yet deliciously sweet! Just what these relentless Summers need! 

Fizzy Orange Popsicles Homemade Popsicles Polkapuff Popsicles Easy summer Popsicles How to make Popsicles at home Summer desserts Frozen dessert recipe

Look at that colour….😻 So bright and inviting. Every kid’s favorite flavour…Orange!! But I do like other flavours like Rose, Mango or even Kiwi! So many flavours to choose from this Summer!

Fizzy Orange Popsicles Homemade Popsicles Polkapuff Popsicles Easy summer Popsicles How to make Popsicles at home Summer desserts Frozen dessert recipe

It’s very common to have Orange Squash/ Crush at home during summers…mix it with some chilled water and add a few cubes of ice. I do it too! So, the other day while sipping on some Orange Squash, I wished it was an Orange Soda instead of just plain squash…and that’s when I thought of freezing it for a few hours! That way I’d get to enjoy it as a Popsicle! 😬 One can easily incorporate other flavours of their choice. After all, it takes just 2 ingredients!! 

Yield: 3-4 Popsicles

Equipment: Popsicle moulds, a jug, spoon, ice-cream sticks.

Ingredients:

Club Soda …as needed per person 1/2 a glass approx

Orange Squash/ Crush…as needed per person 6 tbsp. approx. (you can adjust this)

Method:

In a jug, combine the squash along with soda very quickly so that the fizz from the soda remains fresh. Add a little extra squash as it gives a nice sweet flavour & a bright colour. Fill the popsicle moulds, cover with foil or Popsicle caps and freeze for 3 hours. Remove the moulds from the freezer, the Popsicles will be 50%- 60% frozen by now, place the ice- cream sticks in each Popsicle. Cover with foil or popsicle caps. Freeze for another 3-4 hours to freeze completely. Let these thaw for a few mins before you unmould and enjoy! 🤗

Fizzy Orange Popsicles Homemade Popsicles Polkapuff Popsicles Easy summer Popsicles How to make Popsicles at home Summer desserts Frozen dessert recipe

These were the easiest Popsicles I’ve ever made..!! And they taste better than the store bought ones!

Love,

Shreya💓

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam!! What’s not to love? It’s free of any preservatives, no pectin or added colors….it’s a win-win recipe all the way through. 

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Look at the glossy texture of this 3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam 😍 So very luscious! It’s better than the store bought jams. The flavors are so fresh and fruity with hint of tang. I like this slightly chunky so did not mash the fruits too much, it’s completely up to you. I highly recommend that you make this once at least while we are still getting loads of fresh strawberries all around us.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

I had made a batch a few years ago and had long forgotten all about it until I found a really nice recipe just last week! I was excited and wanted to give it go…and it has turned out just perfect! The best part is that my hubby…who loves his Strawberry Jam/ Preserve, approved this with a big smile! Happy Dance!!! 💃🏻💃🏻🤗 It tasted fabulous with some bread…or go crazy making so many more desserts using this!

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Let’s get going with the recipe.

Wash the strawberries, pat them dry.
Then hull them using a paring knife (a regular knife will also do).
Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
This will macerate the strawberries well (help in releasing the juices).

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

After 4-5 hours, that’s how they should look.
Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.

Using a potato masher, mash the strawberries well and continue to stir.
Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months.

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Prep Time: 4 hours

Cook Time: 25 minutes

Total Time: 4 hours, 25 minutes

Yield: 250 gms approximately

3 Ingredient Strawberry Jam is so easy to make and comes together in a flash, it needs no pectin. Enjoy this with some bread or top your favorite muffin with some jam!

Ingredients

  • 400 gms fresh strawberry
  • 1 cup sugar
  • 1 tsp lemon juice

Instructions

  1. Wash the strawberries, pat them dry.
  2. Then hull them using a paring knife (a regular knife will also do).
  3. Chop them roughly and keep them in a large bowl. Add sugar to this and mix well.
  4. Cover and set it aside for 4-5 hours. Remember to stir it once every 30 minutes or so.
  5. This will macerate the strawberries well (help in releasing the juices).
  6. After 4-5 hours, that's how they should look.
  7. Alongside, place a ceramic/ stainless steel plate in the freezer, it will be used later to check the consistency of the jam.
  8. Heat a heavy bottomed pan, add the strawberries with all their juices to the pan, stir continuously until they come a rolling boil, this will take about 6-7 minutes.
  9. Using a potato masher, mash the strawberries well and continue to stir.
  10. Cook for another 10 minutes. Add the lemon juice at this stage (lemon juice is added to give a nice gloss to the jam).
  11. Let it cook & allow the juices to reduce for a few minutes, but ensure you stir it constantly.
  12. Once the jam looks thick and gooey, drop some on the chilled plate and wait for 30 seconds to let it set.
  13. Then draw a line in between, if the lines do not spread into each other, it means that the jam is ready & you can turn off the gas.
  14. If not, then cook it for another 5-7 minutes and repeat this step with another chilled plate.
  15. Cool the cooked jam thoroughly and store it a clean & dry glass bottle/ jar. Always use a dry spoon to remove the jam. Store this in the refrigerator and it should last for over 3 months

Notes

Dry the strawberries completely before slicing them. Let the strawberries macerate well to get the best taste. Cool the jam completely before storing them in jars.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2016/03/09/3-ingredient-strawberry-jam-strawberry-preserve-no-pectin-strawberry-jam-homemade-strawberry-jam/

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Go get jamming!! 😛

Love,

Shreya💞

Pin it here for later?!!
3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Adapted from The Secret Ingredient

error: Content is protected !!