Tag: strawberries

Strawberry Iced Tea

I know I’ve been away for a few days….was just tied up with a few things….been on the road for a fair bit of time…phew! Yes….summers and traveling around isn’t the best combination but I did manage it after all. Needless to say, I did need an entire week to recoup and get back the usual routine with the blog and everything else…😁😁

Summers and this scorching heat takes out all the energy from your body…it’s very draining! I hate stepping out in the sun 😩…I just prefer sitting at home and wait for the sun to set 😂 and sip on some cool drinks…homemade fresh fruity drinks are the best way to hydrate yourself and are way healthier than those fizzy, sugar laden sodas.

Strawberry Iced Tea Summer cooler recipes Non alcoholic beverages recipes Polkapuffs recipes Fruit based summer drinks Food photography by shreya Tiwari

Yes! My favourite fruit this summer….came to my rescue once again..they are sweet and full flavour so why not use them to make some delicious summer mocktails….I mean, most of you who’ve been regular here are aware that the husband and I, we are teetotallers. So, such fruit based drinks are our best bet against the summers 😜 Speaking of which, have a look at my take on Aam ka Panna (raw mango cooler)

Strawberry Iced Tea Summer cooler recipes Non alcoholic beverages recipes Polkapuffs recipes Fruit based summer drinks Food photography by shreya Tiwari

Lets make some Strawberry Iced Tea….🍓🍓☺

Yield: makes 2-3 servings

Equipment: measuring cups/ spoons, a small sauce pan, a potato masher.


1 +1/2 cup chopped strawberries

4 tbsp sugar (optional, avoid if the strawberries are sweet. Mine were a bit tart hence I used sugar)

3 cup water

2 nos. tea bags (I have used regular tea, no speacial flavour)

ice cubes as needed when serving


In a saucepan, boil 3 cups of water. Turn off the heat. Add the tea bags and let them steep for about 10 mins. Remove the tea bags and pour the tea from the sauce pan into a jug. Refrigerate the tea for a minimum of 1 hour.

In the meanwhile, in the same sauce pan, add the chopped strawberries along with sugar and cook them together on low heat until  the strawberries are cooked well and look mushy. Use a masher to mash them as they cook. Take them off the heat. Allow the strawberry compote to cool down completely, then using a hand blender or any other other blender, make a purée and set that too in the refrigerator until you have to serve the Iced Tea. (I don’t strain the strawberry compote, you can strain it if you prefer).


Add the cooled strawberry purée to the jug of chilled tea. Add some crushed ice cubes and give it a stir.

To serve:

Fill your favourite glasses/ mason jars with ice cubes and pour the ready Strawberry Iced Tea over them. Place a small strawberry on the top and serve chilled! You can even add a couple of slices of lime as a garnish ☺️ Enjoy!

The strawberry purée and the cooled tea can be stored in the refrigerator for 1-2 days.




Strawberry Iced Tea





Glutenfree Strawberry Crumble

Remember how I told you guys that I was almost literally rolling in strawberries when I shared my No Pectin 3 Ingredient Mixed Berries Jam recipe sometime last week….well this is another proof that I was actually more than rolling 😂😂 🍓🍓 still have so many more…I have frozen some and the rest I keep chomping on as I keep going about my chores!

They are sweet and so so refreshing… I can’t really put it into words..and while I am hooked to them berries, my hubby loves his muskmelons! Eating seasonal I guess! Besides, the temperatures have soared in the last few days and it’s only the first week of March 😩 …. I think we will live on Watermelon Green Tea Coolers and some Kiwi Agua Frescas or a sorbet on second thoughts ☺️ Well, I don’t mind that in all honesty!

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic props

Anyways, so when I am not having these beauties as they are or freezing them…I think of healthier and more delicious ways to have them as desserts. So, I came across something online which so good and had just 140 calories per serving! My hubby would love it! He likes his strawberries cooked or stewed…rather than as a fruit. But sadly, the recipe called for All Purpose Flour 😑😑….. Thinking about replacing it gave me an idea to make it Glutenfree! Simple ingredients and so easy to make….I couldn’t stop grinning 😉

You can use APF if you like that, but I have replaced it with Cornflour or Cornstarch. You won’t even know the difference in flavour! This recipe also includes oats and nut flours (if you are allergic, please avoid them).

So, shall we make ourselves some Glutenfree Strawberry Crumble?!…..

Yield: serves 2

Equipment: ramekins or individual cupcake tin moulds, measuring cup/ spoons, cooling rack, baking tray, 2 small mixing bowls.


1 cup roughly chopped strawberries (frozen or fresh)

1 tbsp cornstarch/ corn flour

1-2 tbsp sugar (use more or less as per your taste)

1 tbsp cold and cubed unsalted butter

3-4 drops vanilla extract/ essence

a pinch of salt

4 tbsp rolled oats (powdered in a blender, basically oat flour)

3 tbsp almond flour

a few whole strawberries and some fresh mint leaves to garnish


Preheat the oven @180’c

Use some oil to grease the ramekins/ individual cupcake tins.

In a small mixing bowl, add chopped strawberries with vanilla extract. Mix well. Divide equally  into the two greased ramekins/ tins.

In another mixing bowl, add corn flour/ cornstarch along with the sugar. Mix well. Divide equally onto the portioned strawberries. Mix them once in the ramekin itself.

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic props

In the same mixing bowl, add almond flour, salt, cubed butter and oats flour. Rub these together with the tips of your finger until they resemble bread crumb like texture.

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic props

Divide this topping equally over the two strawberry filled ramekins/ tins.

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic propsIMG_6874

Bake at 180’c for about 25-27 mins or until the strawberries start bubbling up and the top crust looks crisp. Mine were done in 20 mins. Every oven does work differently so keep an eye after 20 mins of baking.

Once done, remove from the oven and place on the cooling rack for a few minutes. We enjoyed them warm as they were, but if you wish, serve these with a scoop of vanilla ice cream!! Bliss😍😍😍

Strawberry crumble recipe Recipe for Glutenfree strawberry crumble Polkapuffs recipes Shreya tiwari recipes Food photography Rustic props

Please note:

~I have used glass ramekins meant for baking at higher temperatures. You can use regular white porcelain ones too or just use a single cake tin and bake the whole thing as a large serving and then later divide into 2-3 portions as per your choice. The taste and the method shall remain the same.

~You can serve this cold too. Once baked and cooled, this can stay in the refrigerator for 2-3 days. Just ensure you’re covering it well with some aluminium foil.

~follow the same recipe with raspberries, blackberries, blueberries, etc. as well.

Glutenfree Strawberry Crumble by Polkapuffs


Shreya 💝

Adapted from Diethood.com

Strawberry Panna cotta !

….Panna cotta.. The name itself sounds so exotic , seductive and not to forget romantic 😍 I love the silken texture and the smoothness! And I am rather good at making them. 😉💃

But I wasn’t always “good” at making them ..LOL. Yeah , my first attempt was a blunder! Forget the “silken texture”, it looked more like split milk! I couldn’t save it. Quietly and quickly I threw everything away before Mr. PP could catch me! 👀😬 (sneaky me) this was almost a year ago. But I did try again last August and the results were better but definitely not there yet… Hmm, I would have to work on it! And work I did! Tried again the following week and nailed it! It was sweet, silky and dreamy 😇 Obviously I was happy! It was a basic Panna cotta with cream, milk sugar ..a bit of vanilla extract and China grass.. And I served it with some chopped kiwis. Ya you read it right, China grass or Agar Agar. I don’t do the version where u mix eggs , cream and honey & bake in a very low oven. Nah! I never tried that. It spelt disaster to me! LOL..

I didn’t exactly arrive on the recipe on my own, did some research all over the Internet..tips from Veg Indian Recipes and was able put together my recipe finally!


But when I planned to woo Him with something special this last Valentine’s Day… I thought of strawberries.. Chocolates … Cream. But I didn’t want to do Chocolates .. Had done something on those lines to ring in the New Yr. just a few weeks back.

Now Strawberries I wanted to use.. Although He isn’t to fond of them. I thought if I could only come up with something with a bit of strawberry and another element to go along. And that’s when I thought of Strawberry Panna cotta😋😋

I had the look in mind (in a jar) and even the recipe was ready. All I had to do was put it together…and those who have made this beauty on their own know that its relatively easy to put together this exotic yet easy dessert.


I have these beautiful jam jars that I saved from Moshe’s (yes, I love their jams & preserves) so the first thing I did was sterilise these beauties and air dry them. That’s actually the difficult part coz what follows is a cakewalk! 😉

Here goes the recipe… 🍓🍓

Yield : 6 servings

Equipments: 2 heavy bottomed sauce pans, a small whisk, a simple blender.

Ingredients for the Panna cotta:

200 ml Double cream / full fat cream ( I used Amul fresh cream)

1 cup full fat milk

1/4 cup fresh strawberry purée ( else use strawberry crush available in supermarkets )

1/2 cup superfine sugar ( use more as per your taste )

4 tsp chopped agar agar strands / 1.25 tsp of agar agar pwd

2/3 cups warm water to soak the agar agar strands / pwd

1 tsp vanilla extract

Ingredients for the strawberry jelly layer :

1 cup fresh strawberry purée / store bought crush

2 tbsp superfine sugar (add more or less as per your taste)

4 tsp chopped agar agar / 1.25 tsp agar agar pwd

2/3 cup warm water to dissolve the agar agar

Method for the Panna cotta:

Soak the chopped agar agar or the powder in the warm water for 10-12 mins until completely dissolved.

Husk and clean the strawberries & purée them and divide into two parts of 1/4 cup and 1 cup separately. In a heavy bottomed sauce pan stir together the cream, milk and sugar for the Panna cotta. Let this mixture simmer gently on the stove until the mixture comes to very gentle boil, keep stirring the mixture with the wired whisk. The sugar has to melt completely. Once it has come to the boil, turn off the heat and add the strawberry purée & the the dissolved agar agar mixture to the cream & mix well with the whisk.

Pour this cream n strawberry mix into the serving bowls / jars up to 3/4th of its capacity & place them in the refrigerator to set for at least 1 hr.


Method for the strawberry jelly layer:

Dissolve the chopped or powdered agar agar in warm water for 10-12mins. It’s be dissolved. In another saucepan add the strawberry purée and sugar. Stir them together on gentle heat until the sugar has melted completely.

Now add the dissolved agar agar mixture to the strawberry coulis and stir well.

Remove the set Panna cotta bowls / jars from the refrigerator & pour a slightly thick layer of the strawberry jelly mix. Set the bowls / jars back in the refrigerator for another 1-2 hrs for the jelly to set.

You can garnish them as you please and serve cool.

Hope you will enjoy these as much as I did ☺️❤️


Shreya ☺️

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