Tag: kid friendly

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.

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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

Eggless Choco Chip Muffins

On the go breakfasts are really not our style. My hubby and I, both like elaborate breakfasts even during the week. But then there are days when you wish to do nothing except bite into something yummy and start your day without having to actually cook anything! 

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

These Muffins are meant exactly for that…or maybe for a quick bite with your coffee during the course of your day 😉 They are super moist…and have the best texture!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

I have added choco-chips but not too many as my hubby isn’t very fond of them….you can obviously add much more. You could maybe add some blueberries or raisins & walnuts and have a whole new flavour keeping the base same as this one!

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

The recipe used here is the one I use for my Eggless Marble Cake.

Let’s get going…it will take you just a few mins to whip these up…

Yield: 8-10 medium sized muffins

Equipment: A wired whisk/ electric whisk, measuring cups/ spoons, muffin tray, muffin liners/ silicon cupcake moulds, cooling rack, mixing bowl.

Ingredients:

1/2 cup/ 115 gms APF (Maida)

1/2 cup/ 115 gms unsalted butter

1/2 cup thick yogurt

1 cup powdered sugar (adjust the sweetness as desired)

A pinch of salt

1/2 tsp baking pwd

2 tbsp milk

1 tsp vanilla essence/ extract

1/2 cup Choco chips

Method:

Line the muffin tray with liners. Skip this step if using silicon moulds. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk. Once they look creamy and well incorporated, add the yogurt and whisk again until well incorporated. Next, add the vanilla extract/ essence and whisk again.

Seive in the flour, salt & baking powder next. Fold the dry ingredients into the wet gently. Lastly, add the milk & Choco chips. Fold again. Now fill the silicon moulds/ muffin tray which is lined upto 2/3rd of their capacity. You can sprinkle some more choco chips if you like over them.

Bake them at 180’c for approx 12-15 mins or until they look golden brown on the top and a skewer inserted in the centre of a muffin comes out clean. Remove the muffins from the oven and let them cool on a cooling rack for a few mins. These keep well for 3-4 days at room temperature.

Eggless Choco Chip muffin recipe Eggless cupcakes recipe Polkapuffs recipe Breakfast ideas

Do try these soon!

Love,

Shreya💗

Pls note: I used silicon muffin moulds and were baked in 14 mins. I chose not to add extra chocolate chips over them before baking.

Kiwi Mojito Popsicles

Frozen desserts happen to be my favourite….especially Popsicles! 🤗😍😍 I can have too many at a go ever since I was a kid😋 

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

The more fruity it is, the better it tastes! Last year too, I had shared some Popsicle recipes here..you can check those out. They are refreshing and too easy to make…maybe you could involve your kids this vacation season in some kitchen activities & make yummy Popsicles. 

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Kiwi is one of the prettiest fruits according to me….so making summery delights using them was on my mind…and Virgin Mojitos happen to me my favorite drink. Hence, I combined the two and made these really delicious Popsicles! They are healthy and absolutely irresistible 😉😉 lets get started with the easy peasy recipe…

Kiwi Mojito Popsicle

Yield: 5-6 small Popsicles

Equipment: measuring cups/ spoons, Popsicle mould, ice cream sticks, blender.

Ingredients:

2 nos. chopped kiwis

1/2 cup water

1/4 cup fresh mint leaves

2-3 tbsp sugar (add more or less)

1 tsp fresh lemon juice

Method:

Heat water in a pan, once it starts boiling, add the mint leaves and sugar. Let these boil on low flame for about 10 mins. Once done, cool completely and strain the mint leaves. Keep the strained water aside.

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Next, add chopped kiwi in a blender along with lime juice and the strained water. Blender until smooth. Then fill the Popsicle moulds with this purée and cover with the lids and place the ice cream sticks. Freeze for 6-7 hours or overnight.

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Enjoy these yummy Popsicles this summer☀️🌞

Kiwi Mojito Popsicle recipe How to make Popsicles at home Summer desserts Frozen dessert recipe

Dont they look pretty 😬

Love,

Shreya💗

Adapted from Gimme Some Oven

Herbed Focacia

An awesome aroma fills my home…yes, I am baking a bread! Nothing beats the flavours of a simple home baked bread. ☺️ 

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

It’s soft and absolutely melt in the mouth…so much so, that I just brush it with some olive oil, sprinkled a bit of sea salt and chomped down most of the bread…but one could even have these with some soup or pasta!

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

The herbs add an amazing earthiness to the bread….every bit worth the effort…which weren’t much to begin with in the first place! 😉 Yes…this is the easiest Focacia ever……

Let’s get started:

Yield: One 6″-7″ round bread

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

Ingredients:

1 cup APF (Maida)

1+1/2 tsp active dry yeast

1/2 tsp sugar

1/2 cup warm water

1/2 tsp salt

1-2 tbsp olive oil for the dough + extra to brush on later

2 tsp mixed Italian herbs + extra for topping

1 tsp chilli flakes + extra for topping

1 tsp garlic pwd + extra for topping

sea salt to taste for topping

Method:

Take 1/2 cup warm water in a small bowl, add sugar and yeast in the water. Cover and set it aside for 15 mins to let the yeast bloom.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

In a mixing bowl, add APF, salt, Italian herbs, chilli flakes & garlic pwd. Add the frothy yeast and knead a soft dough. Knead it for 10-12 mins. Add some extra flour if it feels very sticky. Next, add 1-2 tbsp oil and again knead it for 5-6 mins. Grease the dough all over with some more oil, cover the bowl and set it aside in a warm place to prove. It should be almost double the size in about 1.5 to 2 hours.

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

Then, after it has doubled in size, press the dough lightly and release the air within. Dust some APF on a rolling board and roll it into a circle of about 3/4″ thickness & 6″-7″ diameter with a rolling pin. Place the rolled dough onto a baking tray and sprinkle the toppings over it. Drizzle some more oil over it. Again set it aside for another 30 mins for second proving.

Then, after 30 mins, pre-heat the oven @210’c. The rolled dough will have doubled again by now & bake it for approximately 20 mins or until it turns golden on the top @ 210’c.

Remove from the oven and let it cool for a few mins on a cooling rack before slicing it. Enjoy it with olive oil or garlic butter or even homemade pizza sauce 😬

Herbed Focacia bread recipe Polkapuffs recipes Baking a bread Homemade Focacia recipe

This tastes so good…you won’t have leftovers! 😀

Love,

Shreya💕

Adapted from the book Nita Mehta’s Baking Recipes.

 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is a moist yet light and soft tea time cake. Pair it with some tea/ coffee and enjoy the perfect medley of chocolate and vanilla! One of the most loved combinations ever! 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is very easy to put together as well. The crumb is perfect as it should be in any  pound cake. The flavor is so rich and scrumptious, just like the Starbucks style Marble Cake. The rich buttery flavor is absolutely delicious.

As the name suggests, it is a pound cake and a traditional recipe calls for a pound of each – flour, sugar, butter and eggs. These ingredients when whisked into a thick batter, yields a beautiful crumb and an aromatic cake. No leavening agents are used in making a traditional pound cake. The air whisked into the eggs helps the cake rise well. However, I’ve used some leavening agents here today.

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake is a favorite of my hubby. He loves Starbucks style cakes and this is as close as I can get the same taste at home. The chocolate flavor makes it such a decadent cake and vanilla is one of the most classic flavors ever. These two flavors when put together to make this classic cake, the outcome is just so good!!

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake uses the most basic ingredients that everyone has in their pantries. I always prefer recipes that get ready in a jiffy with the most common ingredients. All my recipes incorporate the most easy techniques and ingredients. It makes me really happy to be able to whisk out delicious bakes and treats out of my pantry essentials.

Marble Pound Cake | Perfect Marble Pound Cake

Let’s get started with this Marble Pound Cake | Perfect Marble Pound Cake. 

All ingredients used are to be at room temperature.

Also, I have weighed everything in grams using an electronic weighing scale.

Line a 8″X5.5″ baking tin with parchment paper. Pre-heat the oven @ 180’c. Please note that every oven works differently so adjust the temperature accordingly.

Take butter and sugar in a bowl, cream them using an electric or manual whisk.

Once they look creamy and well incorporated, add one egg at a time and whisk again until well incorporated.

Next, add the vanilla extract/ essence and whisk again.

Sieve in the flour, salt and baking powder next. Fold the dry ingredients into the wet gently.

Lastly, add the milk. Fold again.

Divide the batter into two halves. Add cocoa powder to one half and mix well.

Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly.

Add the chocolate batter on top of it and swirl it around a bit.

Marble Pound Cake | Perfect Marble Pound Cake

Bake it at 180’c for 55-60 minutes or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs.
Once done, remove from the oven and let it cool for 20-25 minutes on a cooling rack before you slice it.

Marble Pound Cake | Perfect Marble Pound Cake

This cake keeps well at room temperature for 2-3 days.

Try these recipes
Egg free Hot Milk Cake
Egg free Marble Cake
Egg free Tutti Frutti Cake
Bakery Style Ribbon Cake
Parsi Mawa Cake 

Marble Pound Cake | Perfect Marble Pound Cake

Marble Pound Cake | Perfect Marble Pound Cake
5 from 2 votes
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Marble Pound Cake | Perfect Marble Pound Cake

A delicious chocolate vanilla flavoured pound cake tastes so yummy. This cake is moist and has the perfect crumb. 

Course Breakfast, Dessert, Snack, Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Author Shreya Ashish Tiwari

Ingredients

  • 220 grms butter unsalted
  • 200 grms plain flour maida
  • 1 tsp baking powder
  • 220 grms castor sugar
  • 04 nos eggs at room temperature
  • 1/2 tsp salt
  • 5 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder

Instructions

  1. Line a 8"X5.5" baking tin with parchment paper. Pre-heat the oven @ 180'c. Please note that every oven works differently so adjust the temperature accordingly.

  2. Take butter and sugar in a bowl, cream them using an electric or manual whisk.

  3. Once they look creamy and well incorporated, add one egg at a time and whisk again until well incorporated.

  4. Next, add the vanilla extract/ essence and whisk again.

  5. Sieve in the flour, salt and baking powder next. Fold the dry ingredients into the wet gently.

  6. Lastly, add the milk. Fold again.
  7. Divide the batter into two halves. Add cocoa powder to one half and mix well.

  8. Set it aside. Now, add the plain batter into the prepared tin. Spread it evenly.

  9. Add the chocolate batter on top of it and swirl it around a bit.

  10. Bake it at 180'c for 55-60 minutes or until a toothpick inserted in the middle of the cake, comes out clean or with a very few moist crumbs.

  11. Once done, remove from the oven and let it cool for 20-25 minutes on a cooling rack before you slice it.

  12. This cake keeps well at room temperature for 2-3 days.

Love,
Shreya

Marble Pound Cake | Perfect Marble Pound Cake

Grape Ice Cream

Summer is around the corner…felt a few waves of heat in the last couple of days. It’s the season to make my homemade ice creams again! 🤓🤗🤗 Yayyy!

All those of you, who have have been a regular around here will know how I adore making my own ice creams! 😍 If you are a fan of fruity ice creams then do have a look at my Orange Ice Cream or try my Custard and Rose Ripple Ice Cream. And if you’re a fan of Popsicles…then look no further😬

Well, coming back to the Grape Ice Cream….why grapes!? Because I had some sitting in my refrigerator and they were slightly sour. I could have easily macerated them with some sugar & vanilla extract…and they go really well with pancakes or any sponge cake. Sounds yummy…isn’t it. But I wanted to try an ice cream with them.

Grape ice cream Eggless ice cream recipe Homemade ice cream Fruity ice cream recipe Summer desserts Polkapuffs

Wondering why the colour isn’t purple…well it won’t be considering the ingredients used here, which includes freshly pressed grape juice. So no preservatives or added colours!! 💃🏻 I took inspiration from the net..and made a few changes here and there to suit our tastebuds. Let’s get started…

Yield: 4-5

Equipment: measuring cups/ spoons, a blender, a freezer-safe container.

Ingredients:

2 cups fresh grape juice (use canned if you wish)

200 ml whipping cream (I used Amul)

1 cup sweetened milk powder

1/2 cup castor sugar or more as per your taste

2 tsp lemon juice (optional)

Method:

Squeeze the grapes in the juicer to extract their juice and set it aside.

In a blender jar, add the cream, castor sugar& milk powder. Give it a blend. Add the grape juice & lemon juice next. Blend again for a minute.

Grape ice cream Eggless ice cream recipe Homemade ice cream Fruity ice cream recipe Summer desserts Polkapuffs

Pour this mixture into the container you have chosen to set the ice cream in…and put it in the freezer for about 3 hours. By this time, the Ice cream will have begun to set around the edges. Blend it once again for a minute in the blender. Pour back into the container & let this freeze for 6-7 hours. That’s it. Thaw it at room temperature for 5 mins before serving it.

Grape ice cream Eggless ice cream recipe Homemade ice cream Fruity ice cream recipe Summer desserts Polkapuffs

Wasn’t that too easy 😉😉 go ahead…make some!

Love,

Shreya💞

Adapted from Cooks.com

Onion Uttappa/ Uttappam

So..what’s for breakfast?!….Asks my hubby every morning. Okay…so I am one, tiny person battling sleep and I have to think of breakfast/ food the first thing once I am up 🙄🙄🙄!!! Hellloooo…yes I love food! But I don’t think about it 24*7..Lol!! 

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

But we have to eat…..and I like to serve something healthy for my hubby too…breakfast being the most meal of the day. I truly believe it’s important to kick start your day with healthy & wholesome food😊

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

As a rule…I usually have some Dosa/ Idli batter sitting handy in my refrigerator..it could either be store bought or homemade…& I either make dosas or some spongy idlis in minutes when I am pressed for time! That’s when these Udupi Style Onion Uttappams come to my rescue. They are quick, delicious and something that my hubby & I, both enjoy😁 One can add any variation of toppings…but I keep it simple with the onions.

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

It’s my Mom’s Peanut & Curd Chutney that we enjoy with these Uttappams. This chutney is simply too yummy…..bursting with flavours & gets ready in minutes. The perfect dip even for my Sabudana Wadas or Rava Dosa 😍

Common, let’s get started..

Yield: 4 Uttappams & 1 bowl of chutney

Equipment: non-stick pan, a spatula, a ladle, measuring cups/ spoons, mixing bowl.

Ingredients:

Uttappam:

2 cups thick dosa batter (seasoned with salt, I used store bought)

1/2 cup chopped onions

chopped chilli as needed

1/4 cup chopped coriander leaves

1 tsp Idli Podi (I used store bought)

oil as needed to cook the Uttappam

Chutney:

1/2 cup roasted, husked and coarsely ground peanuts

1/2 cup thick curd (not hung)

salt to taste

red chilli pwd to taste

1/2 tsp roasted jeera pwd (cumin)

To temper:

2 tsp oil

few curry leaves

1/2 tsp mustard seeds

a pinch of hung (asafoetida)

Method for Uttappam:

Heat the pan, once it’s hot enough, spread a ladleful of the batter. Keep it thick and perfectly round. Drizzle oil around the batter. Top the Uttappam with the chopped chillies, onions, coriander leaves, Podi pwd. Let the bottom crisp up before flipping it over. Cook for another 2-3 mins to get a rich golden color on the topping. Once done, serve hot with the Chutney.

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

Method for chutney:

Take the coarsely powdered peanuts & curd. Season with the spices mentioned above. Give them a mix. Next, heat the oil in a pan, add the ingredients mentioned in “to temper” above, let everything crackle for a minute or two, then add them to the peanut-curd mixture. Mix well and serve. This chutney keeps well in the refrigerator for a day.

Onion Uttappam Onion Uttappa How to make onion Uttappam Udupi recipes Polkapuffs recipe

This is a finger-licking good combo…do try!

Love,

Shreya💗

 

Masala Pav

What’s your favourite snacking option? Can’t think of one?! Well…the same happens with us too😜 I just can’t pick one favourite! My hubby and I are die-hard street food fans….but I make them at home whenever we have a craving to ensure its healthy. ☺️ 

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Masala Pav is almost like Pav Bhaji but so different in terms of preparation using fewer ingredients and time. Also, it’s the best way to use up some left-over Pav bread or even make a instant snack for kids too👌

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Masala pav is spicy, robust and the Pav simply soaks up all the flavours and the becomes so moist..it melts in the mouth! 😉

Common, let’s get started…

Yield: serves 2-3

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

Ingredients:

5-6 nos. Pav

1/2 cup chopped onions

2 tbsp ginger garlic paste

1 tbsp chopped green chillies

1/2 cup chopped capsicum

1/2 tsp turmeric pwd

1 tsp degi Mirch

1 tbsp Pav Bhaji masala

1 1/2 cup chopped tomatoes

salt to taste

2 tbsp oil

butter as needed

lemon juice as needed

Method:

Slit all the Pav horizontally, butter them on all sides and set them aside.

Heat oil in the wok, once it’s hot add the onions, green chilli, ginger- garlic paste. Sauté until the onion turns golden. Then add the capsicum and cook for a few mins until it turns soft. Season with salt and add the remaining spices along with the Pav Bhaji masala as well. Mix well and add the tomatoes. Now cover and cook until the oil seperates. You can add some water if the cooked mixture looks dry, about 1/2 cup or so. Turn off the flame.

To assemble the Masala Pav, add butter to a hot pan, place the buttered Pav in the pan and add the prepared mixture and coat the Pav well with it. Cook for about 2-3 mins. Serve hot with some lemon juice and garnish with chopped coriander leaves!

Masala Pav recipe Street food Mumbai Pav bhaji PolkaPuffs recipe Indian street food Snacks

Lip-smackingly good….😀

Love,

Shreya💖

Rasgulla

Rasgulla happens to be one of my personal favourites when I am thinking of Indian desserts👌 They are so light…spongy & not at all heavy on the palate.

But, making them can be tricky…right from using the right kind of milk to mashing it to perfection! Then making sure that they cook through well!! 😉

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

These were never on my mind…not exactly something I was planning to make, but then…milk splits early one morning & it just pops into mind to give these a go! Looked up some recipes online..and found a really easy recipe & some tips for a first timer like myself😉…but I have adjusted the quantity of sugar as per our liking.

Let’s get going..

️Yield: 7-8 Rasgullas

Equipment: a large plate, a pressure cooker, a ladle, extra bowls, measuring cups/ spoons.

Ingredients:

1 litre milk (I used Amul Toned milk)

1/2 tsp citric acid pwd

2 cup sugar

3-4 cup water

a few strands of saffron to garnish

pistachio to garnish

Method:

Please note that the milk had already split in my case. But to split the milk specially to make these…heat the milk in a large pan, once it comes to a boil, add the citric acid pwd and stir once. The milk will split. Just strain the milk solids in a muslin cloth and wash the solids within the cloth under running water to get rid of any traces of citric acid.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Keep the milk solids in the muslin cloth under some weight for 30 mins to remove all the whey. Then transfer the cottage cheese/ paneer on a plate. Mash the paneer with the your hands until it’s soft and a little greasy in texture. Next, divide the mashed paneer in equal parts…about 7-8 and make smooth, crack free balls. Set them aside.

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

Now, add water and sugar in the pressure cooker. Turn the flame on and let the sugar melt. Once the sugar has melted completely & the syrup starts boiling, add the balls one by one. Close the lid and place the weight too. Let it simmer for 10 mins on high flame. Then after the first whistle, lower the flame and let it simmer for another 5-8 mins. Turn off the flame after that. Let the pressure release on its own. Then take out the cooked rasgulla and the syrup and place them in a bowl to cool down completely. You can squeeze them and see how spongy they have turned out to be! They are ready…garnish & serve them chilled!!

Rasgulla recipe Pressure cooker rasgulla recipe Rasgulla in pressure cooker Indian desserts How to make rasgulla Spongy rasgulla recipe Polkapuffs recipe

They taste really nice..and keep well for 2-3 days in the refrigerator. You can make these with full-fat milk too.

Love,

Shreya💗

Adapted from Nisha Madhulika.

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