Tag: polkapuffs recipes

Thandaai Flavoured Bhapa Doi

Holi is just a week away….and I can feel it in the air! Although I am averse to playing Holi, but I do enjoy the array of food Holi brings with it😜 

Dahi Wada happens to be a personal favorite…along with Thandaai. Last year I had made Thandaai Mousse which had turned out great! 😍

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

This is year too, I wanted to create something with Thandaai. I was looking at options online but didn’t really like anything. Just then I thought of Bhapa Doi, the famous Bengali delicacy. It is basically a steamed yogurt & condensed milk pudding sans the gelatine or agar-agar . It’s really easy to do…with hardly any prepping involved.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

I knew that the flavours of Thandaai will go very well with Bhapa Doi, but I still looked up on Google if I can find anything interesting, nada! Couldn’t find anything related, so thought I’d try it anyway, see if it actually works. Surprisingly, it does! This tastes very delicious with hints of the Thandaai flavour and the smoothness of the Bhapa Doi!! 😊😊 So, I decided to blog it too.

Let’s get going….

Please note that I have made a small batch as a trial, double or triple the quantities for a larger batch.

Yield: serves 4

Equipment: a large pressure cooker, a mixing bowl, wired whisk, measuring cups/ spoons, a small blender.

Ingredients:

For the Thandaai Powder:

5-6 nos. almonds

5-6 nos. pistachios

4-5 nos. cashews

3-4 nos. peppercorns

1/2 tsp fennel seeds (saunf)

1/2 tsp watermelon seeds (magaz)

1/2 cardamom pwd

a few strands of saffron

For the Bhapa Doi: (adapted from Sanjeev Kapoor)

1/2 cup milk

1/2 cup hung curd

200 gms condensed milk

Method:

To make the Thandaai powder, grind all the ingredients mentioned above coarsely in a blender. You can make a fine powder too. Set it aside.

Take about 2-3 cups of water in a large pressure cooker, place the seperator plate at the bottom. Turn on the flame and let the water come to a boil.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

In the meanwhile, in a mixing bowl, take hung curd and beat it well. Then add milk, Thandaai powder and the condensed milk. Whisk them all together until well combined.

Pour this mixture into small single serving bowls or all in a single mould, cover with a cling film, make a few incisions/ cuts on the film to let the steam pass through, place it in the pressure cooker on the seperator plate. Close the lid of the pressure cooker without it weight. Steam it for approximately 35-40 mins on a gentle flame.

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

Once done, remove the Bhapa Doi out of the pressure cooker, remove the cling wrap and chill it in the refrigerator for 45-60 mins before serving 😊

Thandaai flavoured Bhapa Doi Polkapuffs recipe Bhapa Doi recipe Bengali sweet dish recipe How to make Bhapa Doi at home Holi recipes

That was easy, wasn’t it!? Hardly took any time to get that going…😁 I strongly recommend trying these once.

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

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.

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan is a delicious one pot meal that goes well with any Asian curry or noodles. It has a spicy undernote although nothing overpowering, very subtle flavors yet so, so hard to resist! 

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan is packed with a whole lot of yummy, healthy veggies and they pack in such a punch! It is a explosion in your mouth with all that crunch from the veggies, it is so perfect along with the soft rice. I always love different textures in my food and dish totally represents that, I could not be more happier 🙂

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan goes really well with Vegetable Manchurian and trust me, it is a combination made in heaven! It is the most delicious Indo- Chinese go to meal 🙂 I can practically live on this combination!

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan is healthy too with a fun dose of veggies in there, choose any veggie of your choice, although one can add egg or shredded chicken, etc. just for variation. Obviously then it won’t be vegan but that’s up to you, even shrimps work really well.

Let’s make us some fried rice and skip take out!

Heat oil in the wok, once it’s hot enough, tip in the chopped onions & garlic.
Cook for about 2-3 mins. Then season with salt and pepper.
Add the rest of the chopped veggies.

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Cook for about 3 mins.
The veggies should not be too soft and mushy.
Then add the sugar, soy sauce & vinegar. Also, add the cooked rice.
Mix everything well but carefully, take care that the rice should break.

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Let the rice turn slightly golden, that takes about 3-4 mins on medium heat.
That’s it. It’s ready, serve piping hot!

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: serves 1

Delicious one pot Vegan, GF fried rice is easy to make and goes well with any Asian side.

Ingredients

  • 2 cups cooked rice
  • 3-4 tbsp. oil
  • 1/4 cup finely chopped onion
  • 2 tbsp. roughly chopped garlic
  • 1/4 cup each of chopped carrot, green capsicum, spring onion greens, spring onion.
  • salt & pepper to taste
  • 1/4 tsp. sugar
  • 1 tbsp. soy sauce
  • 1 tsp. vinegar

Instructions

  1. Heat oil in the wok, once it's hot enough, tip in the chopped onions & garlic.
  2. Cook for about 2-3 mins. Then season with salt and pepper.
  3. Add the rest of the chopped veggies.
  4. Cook for about 3 mins. The veggies should not be too soft and mushy.
  5. Then add the sugar, soy sauce & vinegar. Also, add the cooked rice.
  6. Mix everything well but carefully, take care that the rice should break.
  7. Let the rice turn slightly golden, that takes about 3-4 mins on medium heat.
  8. It's ready, serve piping hot!

Notes

One can add veggies of their choice. Add green chilies if you'd like it more spicy.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
http://polkapuffs.in/2016/03/02/veg-fried-rice/

Love,
Shreya

Pin it here for later?!
Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

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
Print

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

Kala Chana Masala

North Indian meals are a must in my home on daily basis…they are filling, healthy and something that my hubby & I have both grown up eating😊 It’s our comfort food!

Kala Chana or  Bengal Gram/ Black Gram is full of vitamins, minerals & dietary fiber. It’s also has a very low fat content…..besides being an excellent source of iron & protein for vegetarians.

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

I remember having this ever since I was a child…and quite liked it too! Typical North Indian flavours…served with some rice or crispy, flaky parathe👌🏼 One can make it spicy or keep it on the mild side.

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

Besides, it’s easy to prepare….lets get started with my Mom’s recipe…

Yield: serves 2-3

Equipment: pressure cooker, measuring cups/ spoons.

Ingredients:

2 cups kala Chana (soaked overnight in 5 cups of water)

1 nos. large onion chopped

2 nos. chopped tomato

1 nos. cubed potato

2 tbsp ginger-garlic paste

2-3 nos. slit green chilli

1/2 tsp jeera Dana (cumin seeds)

1 pinch hing (asafoetida)

1 tbsp each of coriander pwd & cumin pwd

1/2 tsp turmeric pwd

1 tsp red chilly pwd

1 tsp Garam masala pwd

salt to taste

2-3 tbsp oil (I use mustard oil)

chopped coriander as needed

water as needed

lemon juice as per taste

Method:

Heat oil in the pressure cooker, then add jeera and hing. Let this splatter. Then add the onions, green chillies & ginger-garlic paste. Stir and let these cook until the onions are golden. Then add the tomatoes & all the dry masalas mentioned above including garam masala. Season with salt. Cook on medium heat until the tomatoes are soft and the oil begins to seperate. Add the potatoes & the drained kala Chana (Keep the water in which the Chana was soaking aside for later use).

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

Keep stirring and sautéing the spices with the Chana and potatoes for about 5-7 mins. Then add chopped coriander leaves & the water kept aside. Add more water if needed in case you want a thinner gravy. Cover the pressure cooker with the lid and place the weight on top. Let it cook on medium flame for about 7-8 whistles (or more depending on the pressure cooker you are using). Once done, turn off the flame and let the pressure release on it own. Open the cooker & add lemon juice and mix well. That’s it..serve hot!

Kala Chana masala Chana masala recipe Indian recipes Polkapuffs recipe Main course Meal ideas

This is really quick and super yum!

Love,

Shreya💖

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💗

 

error: Content is protected !!