Tag: kid friendly

Penne in Basil and Lemon Cream Sauce

Pasta has to be one of my favourite comfort foods…it just lifts my mood. I can have it in any kind of sauce…or even just a basic tossed pasta salad with some olive oil and some herbs!

Besides, you can do so many variations with pasta…baked cheesy pasta with some veggies is another favourite at our place, my hubby loves it with some garlic bread💖

How to make penne pasta in lemon cream sauce Polkapuffs recipe Pasta in white sauce recipe

I particularly prefer the red sauce for any pasta…but since I also enjoy a citrusy flavour to pasta sometimes, I planned to go with my Lemon Cream sauce which is absolutely delicious for our weekend brunch, it’s a bit tangy and goes so well with penne or even spaghetti for that matter. Since the sauce is cream based, it coats the pasta well…and I chose to add some sweet corn, you can add more veggies or even boiled & shredded chicken or some sliced sausages if you wish.

Let’s begin..

Yield: serves 2

Equipment: a non-stick pan, measuring cups/ spoons.

Ingredients:

1 cup boiled penne pasta (follow the instructions on the packaging)

2 tbsp garlic butter (or regular butter)

1 tsp oil

5-6 nos. black peppercorns

1/2 cup boiled sweet corn kernels

4-5 nos. fresh basil leaves sliced

1 tbsp Maida all purpose flour)

3/4 cup milk

2 tbsp fresh cream

1/2 tsp lemon juice

salt to taste

Dried Italian herbs to taste

Method:

Heat the pan on low flame, add butter & oil. Once the butter melts into the oil, add the peppercorns. Sauté for a minute.

How to make penne pasta in lemon cream sauce Polkapuffs recipe Pasta in white sauce recipe

Then add the flour and sauté for 2-3 mins. Once the roux is ready, add milk and stir continuously to avoid lumps. Let the sauce simmer for a couple of mins while you stir it. Add the sliced basil leaves and corn kernels, season with salt and dry Italian herbs. Mix well. Turn off the flame. Let the sauce cool for a minute or two, add the cream and lemon juice. Stir well. Once again keep turn on the flame on low mode. Then add the boiled penne and toss everything together quickly. Turn off the flame. That’s it, it’s ready. You can add grated cheese on the top if you wish…I don’t. 😊

How to make penne pasta in lemon cream sauce Polkapuffs recipe Pasta in white sauce recipe

It’s a must try recipe…easy and yummy!

Love,

Shreya💝

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls are soft, fluffy, delicious and melt in the mouth good! They are eggless and that makes no difference in the texture. They are buttery and have the most beautiful golden crust! 

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls need not take hours to make, my recipe here takes less than 2 hours to hit the table, warm and soft, to be enjoyed with some butter or as it is. I personally enjoy baking these beauties when I make Pav Bhaji or Misal Pav. Nothing like some fresh Pav/ dinner rolls with a spicy bhaji or Misal to mop up!! This pav tastes exactly like the pav we get with Vada Pav in Mumbai!!

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls are no rocket science. They just need some basic techniques and you’ll be sorted. The four major constituents are…

Yeast – I use active dry yeast which needs proving (that’s when you dissolve the yeast with warm liquid as mentioned in the recipe for 6-8 minutes). If you use instant yeast, then that can be added directly to the flour. Either of these ingredients are easily available and they both work just fine.

Flour – Bread flour is used in most recipes from the West, however I’ve not been able to find any around me so I simply use All Purpose Flour. Bread flour has more protein and hence churns out taller and chewier rolls/ breads. All Purpose Flour will give you slightly shorter and less chewy rolls/ breads but the taste will be excellent.

Hydration – The dough for any sort of rolls/ bread needs to be hydrated just enough to be slightly tacky (sticky), just barely though. Adding way too much flour can result in stiff dough which in turn make stiff, dry rolls/ breads.

Measurements – Just scoop out the flour with the measuring cup and level it flat. Always use some extra flour to knead th dough just incase if the dough becomes too sticky.

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls have the most beautiful crumb structure.

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Let us start baking some Pav/ dinner rolls.

Take 1/2 cup of warm milk in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the milk is too hot, the yeast won’t bloom. So be careful with the milk. If the yeast doesn’t bloom, start again).

How to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipeHow to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipeHow to make Pav at home Easy recipe for dinner rolls Pav recipe Pau recipe Polkapuffs recipe

See the first picture above, the yeast has bloomed really well. It almost overflowed on the kitchen top.
Next, see the second picture above. For making the dough add the flour in the bowl, season with salt.
Add the butter and slowly add the yeast mixture.
Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough.
Keep adding a little bit at a time and make a dough.
Add the rest of the warm milk too, slowly and keep kneading. We may not need all of the milk, so use it as and when you feel the dough drying up.
The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.
Knead for about 8-10 minutes.
You can add some more flour if it’s the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be.
Smoothen the dough with more butter.
Once the dough has become smooth, place it the bowl for it’s first rise/ prove. I gave it approximately 45 mins or so.
See the third picture above, the dough almost tripled after 45 minutes.
Then I gently punched down the dough and released the air within.
I, then greased my hands and divided the dough into 8 equal parts (used a weighing scale for this).
I greased the baking tin and placed the divided dough in it. Brushed each portion with butter.
Then I left them for the second rise/ prove for 30 mins.
Preheat the oven at 200’c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200’c using both the upper and the lower heating coil/ rods/ elements.
Please note every oven works differently hence adjust the temperature and duration according to that.
This is what they looked like as they came out of the oven! Brush them with some melted butter if you like.

homemade-laadi-pav-egg-free-mumbai-style-dinner-rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls
4 from 2 votes
Print

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls

Homemade Laadi Pav egg free | Mumbai Style Dinner Rolls are soft, delicious and so easy to make! 

Course Breakfast, Main Course, Side Dish
Cuisine American, Indian
Prep Time 1 hour 15 minutes
Cook Time 20 minutes
Total Time 1 hour 35 minutes
Servings 8 Pavs/ rolls
Author Shreya Ashish Tiwari

Ingredients

  • 2 1/2 cup All Purpose Flour or bread flour
  • 3/4 tsp granulated sugar
  • 11/4 tsp salt
  • 1 1/4 tsp active dry yeast or instant dry
  • 1 1/2 tbsp unsalted butter
  • 1 cup warm milk
  • oil to grease the baking tray

Instructions

  1. Take 1/2 cup of warm milk in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the milk is too hot, the yeast won't bloom. So be careful with the milk. If the yeast doesn't bloom, start again).

  2. See the first picture above, the yeast has bloomed really well. It almost overflowed on the kitchen top.

  3. Next, see the second picture above. For making the dough add the flour in the bowl, season with salt. 

  4. Add the butter and slowly add the yeast mixture. 

  5. Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. 

  6. Keep adding a little bit at a time and make a dough.

  7. Add the rest of the warm milk too, slowly and keep kneading. We may not need all of the milk, so use it as and when you feel the dough drying up. 

  8. The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.

  9. Knead for about 8-10 minutes. 

  10. You can add some more flour if it's the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. 

  11. Smoothen the dough with more butter.

  12. Once the dough has become smooth, place it the bowl for it's first rise/ prove. I gave it approximately 45 mins or so.

  13. See the third picture above, the dough almost tripled after 45 minutes. 

  14. Then I gently punched down the dough and released the air within. 

  15. I, then greased my hands and divided the dough into 8 equal parts (used a weighing scale for this). 

  16. I greased the baking tin and placed the divided dough in it. Brushed each portion with butter.


  17. Then I left them for the second rise/ prove for 30 mins.

  18. Preheat the oven at 200'c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200'c using both the upper and the lower heating coil/ rods/ elements. 

  19. Please note every oven works differently hence adjust the temperature and duration according to that.

  20. This is what they looked like as they came out of the oven! Brush them with some melted butter if you like.

Recipe Notes

Please ensure that the yeast has bloomed well, if it hasn't, start over. 
If using instant yeast, just add it directly to the flour and follow the rest of the instructions. 

Love,
Shreya

Pin it here for later?!
homemade-laadi-pav-egg-free-mumbai-style-dinner-rolls

Moong Dal ka Halwa

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

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

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

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

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

Let’s make some…

Yield: serves 3-4

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

Ingredients:

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

8-9 tbsp ghee

1/2 cup sugar

1 cup water

1/4 tsp cardamom pwd (elaichi pwd)

Slivered pistachio to garnish as needed

Method:

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

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

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

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

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

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

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

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

Happiness doesn’t come without calories 😉

Love,

Shreya💖

Baked Spring Rolls |How to make Baked Spring Rolls

Spring Rolls happen to be my favourite starters when ordering Chinese! But off late I’ve been steering clear of anything either fried or too oily in any way! The fried rolls have a way of making you feel so bloated in just a couple of bites….you can’t even have an entire roll. 

Hence, we bake! Takes barely 2 tablespoons of oil and we are sorted 😊

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Infact, the baked ones are far more crispier than the fried ones and there is no compromising on the taste too. A healthy option if you’re looking for snacking ideas with less calories😁 You can serve these with my homemade Schezwan Sauce. 

You can always prep the rolls and keep them frozen and then bake them as and when required (frozen rolls can be stored for a week approximately and need to be thawed for 45 mins before baking or frying). Coming to the fillings, you can go for any option…vegetarian or non-vegetarian…even just some greens like spinach or some bokchoy. The options are endless. What I am sharing here is a technique for eating healthier without much efforts 😊 The recipe for this filling is what I have learnt from my Mom.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Let’s begin…follow the recipe and the tips too!

Serves: makes 7-8 rolls

Equipment: baking tray, cooling rack, measuring cups/ spoons, a wok, a clean plate.

Ingredients:

2 cups boiled noodles (to be cooked as per the instructions on the packet)

1/2 cup each of julienned carrots, capsicum & cabbage (you can add any fillings of your choice)

1 tsp chopped green chilli

1 tbsp ginger- garlic paste

1 tsp each of green chilly sauce, soy sauce & vinegar

salt to taste

2 tbsp oil

7-8 sheets of readymade Spring Roll sheets (or homemade, it won’t make any difference to the baking process)

1 tsp rice flour mixed with 1-2 tbsp of water to make a glue to secure the edges of the rolls

Method:

Thaw the Spring roll sheets as per the instructions on its packet. Set that aside.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Then, heat 1 tbsp oil in the wok, add chopped green chilli, ginger-garlic paste. Sauté for a minute. Then add the julienned veggies & season with salt. Sauté on high flame for 3-4 mins. Then add the sauces and mix well. Then add the boiled noodles. Toss everything once. Turn off the flame and let the filling cool a bit.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Preheat the oven @ 200’c for 10 mins. (Every oven works differently so set the temperatures according to your oven)

Next, keep one Spring roll sheet on a dry plate as shown in the pic below. Keep the glue ready on the side (read the instructions to make the glue above in ‘ingredients’). Keep the filling in the centre and start folding the sheet as shown below….

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Follow these steps, secure the edges with the glue.

image

Roll it over and set it on the baking tray. Repeat the same with the rest of the sheets. Now brush them oil.

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipeBaked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

Bake them at 210’c for 15 mins or until they turn golden & crisp using both the heating elements (upper & lower coils/rods simultaneously). Then remove the tray and flip the rolls over and again brush them with oil. Bake them again at 210’c for 10 min or until they turn golden &a crisp using both heating elements. (Please note that every oven works differently so adjust the temperature according to your oven).

Once done, remove the tray and cool for a minute on the cooling tray. Then serve with your favourite dip!

Baked Spring Rolls How to make. Asked Spring rolls Polkapuffs recipe

You have to try this…😋

Love,

Shreya💗

Dahi wale Aloo | How to make Dahi Aloo

I enjoy my potatoes…any version and I am game. Be it spicy or mild..they all taste so good. And as a rule, I always keep some potatoes handy…either boiled and refrigerated or made into a spicy filling for Aloo ke Parathe 😁

So about today’s recipe, Dahi wale Aloo or Dahi Aloo happens to be very popular in North India and is usually made during poojas, festive fasting (vrat) or when we want to serve a light Satvik (no onion-no garlic) meal. One can pair this with Masala Puri or Laccha Paratha or even some plain rice.

Dahi ke aloo recipe How to make Dahi aloo recipe Polkapuffs recipes

It tastes absolutely yum and no one can really guess that it has almost no spices apart of the kitchen basics.

Please note that every family follows different rules for fasting (vrat). I have learnt this recipe from my Mom. If you are making it for a fast, use sendha namak.

You can also try my Phalhari ka Kadhai Paneer (Satvik).

**We consume turmeric powder and jeera (cumin) seeds while we fast. Please refrain from adding these ingredients if you do not use them in your family.

Yield: serves 2

Equipments: a heavy bottom pan, measuring cups/ spoons.

Ingredients:

3 nos. peeled and cubed potatoes (you can boiled too)

1 nos slit green chilli

1/2 tsp jeera dana

3/4 tsp red chilli pwd **

1/2 tsp turmeric pwd **

2 tbsp oil/ ghee (we use mustard oil)

3/4 cup yogurt

water as needed

salt to taste (or sendha namak)

chopped coriander leaves to garnish

Method:

Heat oil in the pan, then add jeera dana and slit green chilli. Let them splatter for a minute.

Next add the cubed potatoes and season with salt, turmeric & red chilli pwd. Add some water and cover the pan with a lid. Cook for 10-12 mins or until the potatoes are soft (cook for just 5 mins if using boiled potatoes).

In the meanwhile, whisk curd with about 1 cup of water. Add this mixture to the cooked potatoes. Keep the flame at the lowest at this point and keep stirring continuously until the yogurt comes to a boil. Cook for 5-7 mins and turn off the flame. Garnish with chopped coriander and serve it piping hot.

Dahi ke aloo recipe How to make Dahi aloo recipe Polkapuffs recipes

This happens to be one of my favourite potato curries after Rasse wale Aloo. Do try them both if your looking for a quick meal!

Love,

Shreya💖

Cheesy Masala Corn on the Cob

If you love rains…you’ll love your Masala Bhutta (spicy corn on the cob) sold by street vendors! The taste is to die for…spicy, tangy and that smokiness is just perfect! No amount of oven roasting is ever going to give a corn on the cob the taste that you’ll get by roasting it in an open flame. 

How to make masala corn on the cob Polkapuff recipe for corn on the cob Healthy corn on the cob recipes

And that’s what I did! Usually I boil the sweet corn on the cob for a few mins and then just season the sweet corn kernels with some cracked blacked pepper & some sea salt! That’s tasty too…but since it was raining…I just felt like doing it this way 😀 A little guilt free indulgence for the both of us 😘

How to make masala corn on the cob Polkapuff recipe for corn on the cob Healthy corn on the cob recipes

I just twisted the masala a bit to our liking…let’s get started!

Yield: I used 2 cobs here, so serves 2 or maybe more if you’re sharing!

Equipment: a wired flame grill meant for roasting.

Ingredients:

corn on the cob – as needed

seas salt/ regular salt, red  chilli powder, roasted cumin powder, cracked black pepper – to be mixed  together as per taste

few wedges of lemon

grated cheese (I used processed cheese) – as needed

chopped coriander to garnish

* I am not mentioning any quantities above for the ingredients as this recipe is built more on taste rather than exact measures!

Method:

Husk the corn well. Keep the wired grill on the flame as shown in the picture above, and place the corn on the grill. Keep turning it around a few times until it’s charred well all over and looks cooked.

To serve – dip a lemon wedge in the mixed spices and rub it all over the roasted cob. Place the cob on a plate and add the grated cheese over the it & add some chopped coriander leaves. Sprinkle some more spices if you like. Serve hot!

How to make masala corn on the cob Polkapuff recipe for corn on the cob Healthy corn on the cob recipes

Would you not like that!? 😂 I took all of 10 mins for these beauties! The cheese is optional though, but it tasted yum with the spices and the sweetness of the corn. Happy me!

Love,

Shreya💗

Spiced Citrus Spritzer

There’s a bit of a heat in the air around here…and I just need an excuse to make a cooling, non-alcoholic drink! Besides, I am all cured of my bad bout of viral and throat infection (season’s best greetings 😂) and all ready to go back to my love for chilled things! 

I can live on chilled drinks and Popsicles and literally do every summer! I am thinking my Fizzy Orange Popsicles needs to be revisited soon🤗

Anyways, coming to the ‘drink of the day’ which was actually made yesterday, it just so happened that I some sweet limes sitting in my fruit basket…they were ridiculously sour! I mean it was more of a large lemon in all fairness. Neither of us would have it for obvious reasons…and I never add sugar to fresh fruit juices so that option goes right out of the window! What next…turn it into a drink of sorts…yes! That I love…so I thought of using some sweetened soda with the citrusy ‘sour’ sweet limes. Spiced…why..how..?…well that’s just a hint of Indian (ness) that goes into the drink! (Check the recipe below and the options for the spice that goes into it)

Spiced Citrus Spritzer - perfect non-alcoholic thirst quencher by Polkapuffs.

The result…it was love at first sip! We are going to make it more often. The reason being that despite the sourness of the sweet limes, they have different flavour from our regular lemons. Hence, I will suggest you use sweet limes and not lemons.

Let’s mix some drinks…;)

Yield: serves 2

Equipments: measuring cups/ spoons, juicer.

Ingredient:

1 cup freshly squeezed sweet lime juice

1 cup chilled sweetened soda (I used Mountain Dew as it compliments the colours, you can use any)

3/4 tsp jaljeera powder**

ice cubes as needed

mint leaves as needed to garnish

Method:

Mix soda, fresh juice with jaljeera pwd.

Place ice cubes as needed in each glass and pour the drink over it. Garnish with a sprig of mint and serve chilled!

** If you don’t have jaljeera powder (it’s easily available in most Indian grocery stores. In case you don’t find any, replace it with the following – mix together 1/4 tsp each of roasted cumin pwd, table salt, black pepper pwd & Himalayan Pink salt (kala namak). Add this to the juice & soda, mix! That’s it.

Spiced Citrus Spritzer - perfect non-alcoholic thirst quencher by Polkapuffs.

Doesn’t that look perfect! Inspired by a Masala Soda and yet so much more fruity!

Love,

Shreya💗

 

Peanut Butter & Choco Chip Cookies (eggless)

Today seems like such a cookie kinda day to me…all I want to do is grab a good book, some cookies and curl up on the couch! But I won’t, because I am a nice person (😉) and I chose to share a delicious recipe with you guys!! 

May I say I am choosy about my cookies?! I am sure there are many who’ll wholeheartedly agree with me on this. Don’t go putting anything that comes out of a pretty carton into your mouth. Most of those haven’t been made with all the loving that you’d put into a homemade cookie! Yes, love makes all the difference…it tastes better…melts in your mouth and your (my) hubby goes crazy for them! 😍

image

Look wise, ahem…I’d say don’t pin your hopes on making every cookie look exactly the same or all perfect around the edges, still if can do that, great! For me homemade cookies should look the part…I don’t go trying to make each of them look even and all…!! Some are bigger than the rest…who cares, get a nibble or two extra😁

I love the bits of Choco chips in every bite and they compliment peanut butter just right. These are absolutely crisp and stay fresh for about 2-3 days in an airtight container, that’s the max they last in my home…maybe they’d keep fresh longer! Who’s to know?! 😂

My suggestion – bake a smaller batch, they taste great when fresh.

Also, you can freeze the dough for upto a week. Portion them before freezing, spread the portioned dough on a plate and freeze. Once frozen, store them in ziplock bags. Later, thaw the number of cookies you want to bake at room temperature for about and hour or until they come to room temperature, then pop them in the refrigerator for 15 mins to set a bit else they will spread too much while baking. Bake them as per the instructions given below.

Anyways…if you are as enthusiastic as me about baking your own cookies, check these out too….. Karachi Biscuits/ Tutti Fruity CookiesBrookies – fudgy mocha flavoured, glutenfree Amaranth cookies (rajgira), Bourbons, Almond Shortbread Cookies, no bake Peanut Butter Cookies, Chewy Butter Biscuits, Sugar Cookies with icing. (Most of these too are eggless…perfect isn’t it!?)

Let’s bake some cookies….:)

Yield: 9-10 cookies (I make them slightly large, yield depends on how you portion them..maybe if you’d keep them smaller, you’ll make around 12-13 cookies)

Equipment: measuring cups/ spoons, baking tray, mixing bowl, fork, parchment paper, a whisk/ electric whisk, cooling rack.

Ingredients:

1/2 cup Maida (all purpose flour)

1/4 cup brown sugar (I used Demerara sugar)

1/4 cup castor sugar

1 1/4 tsp milk

1/4 cup softened unsalted butter

5-6 drops vanilla extract/ essence

1/4 tsp baking soda

1/4 cup chocolate chips

2 tbsp peanut butter (I used smooth)

Method:

In a large mixing bowl, whisk together butter, both sugars, vanilla extract & milk until well combined and fluffy. (I used a manual whisk as it was a small quantity, but use a electric whisk if making double or triple the batch as they must be well combined)

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

Next, add the flour, Choco chips & baking soda. Fold them in gently. Lastly add the peanut butter and fold again.

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipePeanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

The dough is ready, rest it in the refrigerator for an hour to set the dough.

Once chilled, portion the cookie dough in equal sized balls, flatten them using a fork and place them an inch or two apart as they spread on a parchment paper lined baking tray. Chill the portioned dough balls again for 15 mins in the refrigerator.

Peanut Butter & Choco Chip Cookie Easy recipe for Peanut butter cookies Polkapuffs recipe

Preheat the oven at 180’c for 10 mins. Take the chilled portioned dough balls from the refrigerator and bake them at 180’c for 20-25 mins or until the cookies turn golden brown on all sides. (Bake using just the lower heating rods for first 20 mins, then turn on the upper rods too for the last 5-6 mins, please note every oven works differently so keep an eye on the cookies)

Once the cookies are baked, take them out of the oven, let the cookies first rest on the baking tray for 15 mins as they continue to crisp up further. Then transfer them on to the cooling rack for another 10 mins. Once they are completely cooled, store them in a parchment lined airtight container.

image

Hope you bake these soon😀

Love,

Shreya💖

Adapted from Calorie count

Wholewheat Pizza Base | How to make Wholewheat Pizza Base

You like pizza, I know you do! It’s Friday night…you’re watching your favourite rom-com, you scarf down 5 slices of Pizza without pausing for a breath….and then the DOUGH hits you! Hits you hard 😶😶😶 it’s super chewy, hard and weighs you down. Not the best note to start your weekend on, right!?

We are all the same, I am just like you…love to have pizzas…watch movie marathons and hate getting off my couch on weekends! But not at the cost of feeling weighed down and missing the next two meals or so. Hence, my Wholewheat Pizza Base is perfect for satisfying all those pizza cravings in a healthy way 🤗

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

They are extremely light, crisp on the outside, moist within and taste way better than the all purpose flour ones. And the toppings…well that’s a whole other topic! Play! Yes, simply play with the toppings…veg..non-veg..greens or just plain cheese and herbs! They all work well with this Wholewheat Pizza Base. Although, if you still feel good about a APF pizza base, click here for a detailed, step by step recipe. Also, learn to make your own homemade pizza sauce, absolutely lip smacking and the quickest recipe ever!

A few things to keep in mind when making your own Wholewheat Pizza Base..

1. Yeast – I have used Active Dry yeast. Keep in mind the manufacturing date and the expiration date. Mine is manufactured in June’16 and expires in February ’17. So that’s the window..but I won’t be using this packet after December ’16. The effectiveness of the yeast diminishes with time. So work according to the dates.

2. Wholewheat Flour – I have used Aashirwaad Select flour here. Also, I didn’t seive the flour before kneading the dough. Just measured it correctly by first fluffing the flour, then adding spoonfuls of the flour into the measuring cup and then levelling it off with a palette knife. This is very crucial, so be measure it right!

3. Hydration – Wholewheat flour based breads need slightly more hydration as opposed to the APF ones. I used olive oil and water to hydrate the dough. (You can use regular refined oil too).

Let’s get baking!

Yield: 4-5 pizza bases depending on the size and the thickness. (I made 5 bases of approximately 7″ diameter).

Equipment: a baking tray, measuring cups/ spoons, rolling board, rolling pin, a large mixing bowl, a small mixing bowl, cooling rack, a fork.

Ingredients:

2.5 cups wholewheat flour + some extra flour to dust the board while rolling the dough

125 ml warm water (you should be able to comfortably hold your finger in the water)

25-30 ml water @r.t.

3 tsp sugar

3 tsp active dry yeast

4 tbsp olive oil + 2 tsp extra to grease the dough

1.5 tsp sea salt

Method:

Activate the yeast – take 125 ml warm water and add the sugar & yeast. Mix well. Cover and set aside for 10 mins without disturbing it, to let the yeast bloom. If it doesn’t bloom, discard & start again. Don’t compromise this step.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

To make the dough – take the flour in a bowl, add salt and oil. Next add all the bloomed yeast mixture in one go. Start mixing them altogether using your fingers. At first the dough will be sticky but it will come together with 3-5 mins of kneading. Add 25 ml of water and keep kneading until you have a smooth dough. The more you knead, the better the dough shall rise! Grease the dough with 2 tsp oil and knead again for a 2-3 mins. Totally, you need to knead for about 15-20 mins. Cover with a kitchen towel and place it in a warm place for 45-60 mins to rise.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

image

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

After 45 mins, this is what the dough looked like post the first rise. 

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Now, we punch the dough down and divide it into equals sized balls. Cover them again and let them rest for 30 mins for the second rise. The third picture below shows the size of the dough balls post the second rise.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipeWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Preheat the oven for 10 mins at 200’c.

Now, dust the rolling board and the pin with some wholewheat flour and roll out the balls into a flatbread of about 3mm thickness and the diameter of about 6″-7″. Prick them well with fork as shown below.

imageWholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Place the rolled dough on the baking tray and bake for 12-15 mins using both, upper & lower heating elements at 200’c to 210’c. (Please note every oven works differently so keep an eye on the pizza base, once it turns golden on the top side, take it out of the oven).

Once baked, cool the base on a cooling rack for 10 mins. Then apply pizza sauce & add other toppings and cheese and bake for another 10 mins or until the cheese melts. Enjoy!

If storing for future use, cool them completely, wrap them in cling wrap and refrigerate. Stays fresh for 2-3 days under refrigeration.

Wholewheat pizza base recipe Polkapuffs recipes Vegan pizza base recipe

Do try these out soon…you’ll love them!

Love,

Shreya💖

Ghee Mysore Pak

I am a huge fan of Shri Krishna Sweet’s Mysore Pak, are you one too? Then I can assure you that this is the only recipe you need to nail it. It’s super moist and the aroma transports you to another time…🤗 

I took one bite and it melted in my mouth...just like the ones from Shri Krishna Sweets!.. ..Yay! I nailed it in my first attempt 💃🏻💃🏻 My hubby’s reaction was also on the same lines…he almost didn’t want me to have any more, yeah, right! Like I’d listen to that!!

I was wanting to try this for a long time and I finally did it the other day. If you like Indian sweets, then try anjeer burfi, mava burfi, dhoodh Peda, khoya peda, besan ke laddoo, kaju katli, mathura ke Pede, Karachi halwa.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Although making Mysore Pak takes some skill, but it’s pretty easy if you ask me….I will say that you need to be a little cautious while cooking the besan (chickpea flour) with the sugar, because if you leave it unattended even for a second, it will burn very easily. That is pretty much it, get that right and you are going to get a perfect Mysore Pak, I did refer to this before finalising how to go about it…

Let’s learn how,

Yield: 10-12 pieces (depends on how large/ small you slice them. I cut fairly large pieces)

Equipment: a heavy bottom pan, a wooden spatula, a tray, a knife, a seive, a mixing bowl, measuring cups/ spoons.

Ingredients:

1 cup besan (chickpea flour)

1 cup sugar

1/2 cup ghee + extra to grease the tray

4-5 tbsp water

1/4 tsp cardamom powder

Method:

Add a tsp of ghee in the pan and roast the besan for 3-4 mins, just until the rawness goes away and the besan relevates a nutty aroma. Turn off the flame.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Seive the roasted besan into the mixing bowl. Add the ghee into it and mix it with the besan to make a smooth paste. Keep that aside.

Take water and sugar in the pan, set it on low flame and let the sugar melt completely. Keep stirring while the sugar melts.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

Alongside, grease the tray well with ghee. Set it aside. By this time the sugar syrup will be boiling away. The syrup will be very thick.

Now add the besan and ghee paste into the melted sugar. Keep stirring continuously now onwards, keep the flame at the lowest setting. Also, add cardamom pwd & a couple of tsps of ghee into the boiling mixture.

Ghee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweetsGhee Mysore Pak recipe How to make Mysore Pak Polkapuffs recipe Diwali Sweet's Raksha bandhan sweets

When the mixture begins to froth on the sides and becomes thick, turn off the flame and quickly pour the mixture into the prepped tray. (No pic of that step, the mixture very hot and setting too fast)

Once the mixture begins setting (it will set within 10 mins), cut the Mysore Pak in desired shapes and serve. Keeps well without refrigeration in an airtight box for upto 2 weeks as it contains good amount of ghee.

image

Try these for the upcoming festive season!

Love,

Shreya💖

error: Content is protected !!