Tag: Vegan recipes

Spicy Arrabbiata Sauce – Glutenfree and Vegan

It’s always better to have a go to pasta sauce recipe…this one here, happens to be mine😊 Especially during these hot summers days….when cooking up a storm isn’t exactly someone’s dream…having this ready in the refrigerator or the freezer can be a lifesaver! 😄

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There are days when I go through the entire ritual of sautéing some exotic veggies like some American sweet corn, broccoli, some snow peas and a bit of bell pepper along with some crushed garlic to go with my pasta…and then are days when all I want to do is dump the sauce with some boiled pasta and give it a quick stir and I serve it without any fancy-shmancy garnishing…just a bit of grated cheese and I am all sorted🤗

And hence, happens my quick macaroni with some spicy, vegan-Glutenfree arrabbiata sauce! Just like that….and obviously it’s one of my favourite meals👌🏼😍

Spicy Arrabbiata Sauce - Glutenfree and Vegan Recipe for easy arrabbiata sauce Italian arrabbiata sauce recipe Polkapuffs recipes Shreya tiwari food photography Macro I in arrabbiata sauce Glutenfree recipe for arrabbiata sauce Vegan arrabbiata sauce

This sauce can also be used for topping up your bruschetta along with some slices of olives or just some crumbled feta cheese…..some capers, if like little bursts of salty..briny flavours….see..I have given you some ideas for your next girls’ night in…or if you’re a dude reading this here…make a bruschetta platter for your buddies as you watch the latest season of IPL ’17….or impress a lady friend with your sauve kitchen moves😉

I use this sauce for my chip-n-dip platters on movie nights with my fella…it’s healthy and definitely delicious! Follow this easy recipe for some healthy Wholewheat crackers to go with this sauce.

**Coming to how you would go about storing this sauce. I make a slightly larger batch and refrigerate it and it stays fresh for almost 10-12 days. I don’t add salt while this sauce especially when the purpose is to store it. To freeze, simply cool the sauce and pack them in small ziplock pouches and freeze them. The freezer sauce needs to be thawed at room temperature for about an hour before using it. Always remember to season it using the stored sauce. When making the sauce for immediate consumption, then do add salt as per taste.

Now, on to the recipe….

Yield: serves 2-3 persons

Equipment: a heavy bottomed saucepan, measuring cups/ spoons, a ladle, hand blender.

Ingredients:

3 cups blanched and roughly chopped tomatoes (choose ripe tomatoes)

3/4 cup finely chopped onions

salt to taste (I used sea salt)

freshly cracked black pepper to taste

4 tbsp olive oil

3-4 cloves of garlic, crushed

a few fresh basil leaves (or use dried)

2 tsp chilli flakes

1 tsp dried oregano

1/2 tsp dried rosemary

some warm water if needed to correct the consistency

Method:

Heat oil in the pan, once it is hot enough, add crushed garlic and onions. Sweat these until the onions turn translucent and the garlic turns a bit golden. Then go in the roughly chopped chopped blanched tomatoes.

Keep the flame on low, season with salt, chilli flakes, cracked black pepper, rosemary and oregano. Keep stirring these together for a few minutes to ensure the flavours blend well. Add some warm water at this stage to correct the consistency (I added about 3/4 cup), mix well and cover with a lid and let the sauce cook for about 10 mins on low flame.

Open the lid after 10 minutes, the sauce should be done by now. Turn off the flame, let the sauce cool off a bit. Then using a hand blender, blend the sauce as much as you prefer. I like my sauce a bit chunky so I don’t go overboard with the blending.

If you are making a pasta dish immediately, just add this entire sauce to about 2 cups of boiled macaroni or penne and give them a good toss. Garnish with some finely chopped fresh basil leaves and some grated cheese!

**scroll above to read about how to store this sauce.

Spicy Arrabbiata Sauce - Glutenfree and Vegan Recipe for easy arrabbiata sauce Italian arrabbiata sauce recipe Polkapuffs recipes Shreya tiwari food photography Macro I in arrabbiata sauce Glutenfree recipe for arrabbiata sauce Vegan arrabbiata sauce

Do try this sauce soon…you know what? This even works as a great pizza sauce😉😉

Love,

Shreya💖

Spicy Arrabbiata Sauce Glutenfree and Vegan

 

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

I am a proper Mumbai (Bombay) girl…born, raised, educated, worked and then married in Mumbai….when I say home, I always mean Mumbai❤….and saying that obviously means I love…just lurrvvvveeee my Mumbaiya (meaning typical) street food and snacks! The hubby and I visit every happening joint, cafe …etc, etc around our city but having some of the most delicious street food is something we can never give up!

Mumbai isn’t only about Wada Pav and Bombay Pav Bhaji in terms of authentic Maharashtrian snacks. If you have ever been to Maharashtra (any part of the state), you’d be familiar with Kothambir Wadi or Kothmir Wadi (spiced, coriander and chickpea flour nuggets). Kothmir or Kothambir literally means fresh coriander leaves in Marathi and Wadi translates to nuggets. Such an easy language… I am almost too proud that I can speak it rather well…(well, I do make grammatical errors here and there but I never quit speaking the language!) 😃

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

The flavours are fresh and very earthy, green chillies and ginger along with other spices and ingredients make these Wadis lip smacking. Although, these are available in most local shops that sell Wada Pav or bhajias (batter fried onion or potato fritters), I always wanted to make them at home too. I probably wouldn’t have if my hubby wasn’t so crazy about them…

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

So I looked up a few recipes and found one which was easy and sounded a whole lot like what we usually got from outside…and they turn out quite good and crisp! I have been making there for over 2 years now…and a glass of hot lemon tea is all that I need to polish these off!

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Besides, making them is no big task either….it takes less than 15 mins of prepping and just another 30 minutes of cooking! Glutenfree (uses chick pea flour along with rice flour) and vegan (has no clarified butter or yogurt), one can easily include them in their special diets without any fuss. Serve them with a dip if choice or have them on it’s own…delish! I love serving these with this spicy red chutney. 

Let’s begin….

In a mixing bowl, add the sifted flours. Season with salt. Add hing at this point. Whisk well and add little water to make a thick batter. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again. Add the baking soda and mix gently (don’t whisk). Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Heat about 2 cups of water in a large pot or pressure cooker. Keep a metal plate at the bottom of the pot/ cooker to use as a  seperator.

Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Cook on low flame for about 15-18 mins. Then turn off the flame  and open the lid carefully. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the centre of the tin, if it comes out clean, the batter has cooked (just aswe do for any cake).

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Let this cool down completely. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board. Using the same sharp knife, cut it into squares. Keep them aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

This is what it looks like post steaming. Have them just as it is or pan fry.

To pan fry:

Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides. Once done, remove on absorbent kitchen paper. Serve them hot with a dip if your choice!

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 small Wadis (nuggets) using a square baking tin of 5"X 5"

Maharashtrian snack - Kothmir Wadi or Kothambir Wadi is spicy, healthy and very flavorful! Perfect to go with your tea/ coffee!

Ingredients

  • 1/2 cup sifted chick-pea flour (besan)
  • 2 tbsp. sifted rice flour (chawal ka atta)
  • salt to taste
  • water as needed
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • a pinch of hing (asafoetida)
  • 2 tsp chopped green chilies
  • 1 tsp ginger paste
  • 1 tsp toasted white sesame seeds
  • 1 tsp lemon juice
  • 1/2 cup finely chopped fresh coriander leaves
  • 1/4 tsp baking soda
  • 1 tbsp. flavor less oil (like canola or sunflower)
  • To pan fry: (optional, have it steamed if you wish to avoid pan frying. Also, deep frying is yet another option but I tend to avoid deep frying) - 4 tbsp. oil

Instructions

    Batter
  1. In a mixing bowl, add the sifted flours. Season with salt.
  2. Add hing at this point. Whisk well and add little water to make a thick batter.
  3. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again.
  4. Add the baking soda and mix gently (don't whisk).
  5. Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.
  6. Steam
  7. Heat about 2 cups of water in a large pot or pressure cooker.
  8. Keep a metal plate at the bottom of the pot/ cooker to use as a  separator.
  9. Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate.
  10. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.
  11. Cook on low flame for about 15-18 minutes.
  12. Then turn off the flame  and open the lid carefully.
  13. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the center of the tin, if it comes out clean, the batter has cooked (just as we do for any cake).
  14. Let this cool down completely.
  15. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board.
  16. Using the same sharp knife, cut it into squares. Keep them aside.
  17. Pan fry
  18. Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides.
  19. Once done, remove on absorbent kitchen paper.
  20. Serve them hot with a dip if your choice!

Notes

The steamed nuggets keep fresh in the refrigerator for up to 2 days. The pan fried nuggets keep fresh in the refrigerator for up to 3 days.

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Kothmir Wadi or Kothambir Wadi

They keep fresh for a few hours although I have never tried to store them for very long. These make for a great party snack or even as a side dish to go with your meals!

Love,

Shreya💖

Adapted from Nisha Madhulika

Mexican Vegetable Soup | Vegan and Glutenfree

So…here we are in 2017 and this bright, colourful soup was destined to be the first post of the year😁….why ‘was’?? Because this was made sometime during the last couple of days of the year gone by…..it was our healthy and light meal before binged in the name of making merry!!

Anyhooooo….so how have the first few days of the new year been treating you!? Honestly, I feel no different. The dates have changed no doubt, but that is where I think it ends. I am not one who makes resolutions and stuff….it’s been that way all my life. Do you? Have any of you actually seen your resolution through the year and then made notes about it later? I’d love to know! I mean, many break their resolutions the very next morning of making them….seems like such a waste..moot point, no?!

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So coming to this soup….it’s as healthy as healthy gets..no cornflour or APF or any ingredient to thicken the broth. It has a ton of veggies…like literally! Plenty of spices and the tang….that’s just perfect!!

Obviously you could add a bit of meat like sliced sausages or some boiled eggs. I was thinking maybe some seafood, like prawns or even squids! The possibilities are endless…. but I keep this one as veg…always. It’s one of our favourite go-to soups to do at home. It’s the quickest too, you’ll see!

How to make Mexican vegetable soup  Polkapuffs recipes  Shreya tiwari recipes  Healthy diets friendly soup recipe  Soup recipes

Everyone has a favourite soup….this is my current favourite, has been for sometime now. I usually even like Manchow soup…a personal favourite or some Thai Noodle soup, I’d probably share that recipe here too sometime….could make for a ideal summer lunch! ☺️

Anyways….let’s first learn to make us some healthy Mexican Vegetable Soup….

Yield: serves 2

Equipment: a heavy bottomed pan, measuring cups/ spoons, a ladle.

Ingredients:

2 tbsp oil

5-6 cloves of garlic

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped yellow bell pepper

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped carrots

1/4 cup sweet corn

1/4 cup finely chopped French beans

1/2 cup finely chopped red onion

3 nos. large ripe tomatoes

salt & pepper to taste

3/4 tsp cumin powder

1 tsp red chilli powder

1/2 tsp dried oregano

1 tsp peri peri spice mix (store bought)

2 cups water

3 tbsp chopped fresh coriander leaves

juice of half a lemon

nacho chips to serve on the side (optional)

Method:

Heat oil in the pan, add crushed garlic and chopped onions. Sweat the onions for about 2-3 minutes. Then add the chopped bell peppers, carrots, beans, sweet corn. Stir well and season with salt & pepper. Cook the veggies for about 5-6 mins.

Then add the oregano, cumin powder, red chilli powder and the peri peri spice mix. Stir well, add tomatoes. Cook these together for another 5-6 mins or until the tomatoes turns soft and mushy. Add water (I add about 2 cups, you can add more or less).

Let the soup come to a boil, takes about 12-13 mins. Once the consistency is right, add chopped coriander and lemon juice. Serve the soup piping hot with some nacho chips.

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Such a filling meal….I’d say do try it once.

Love,

Shreya 💝

Adapted from cooking classy

 

Suran Ka Bharta | Oal Ka Chokha | Jimikand Ka Chokha | Spicy Mashed Yams

Winter afternoons call for comfort food, a warm, cozy spot on the couch, a good book or maybe a movie marathon … your favourite throw and a long snooze! Did I ever tell you’ll that winters are my favourite time around the year. Not because I can eat to my hearts fill or because I get to bundle up and sit in the same spot for hours…lol…no! I like it because I have the fondest memories from this season…☺️ My Dad’s birthday…followed by Mom’s birthday….and to round it all up…I got married on one super cold night! Yes, weddings in my culture happen in the dead of the night and more often than not, in winters 😂 

Anyways…..I saw elephant foot yams (suran/ oal/ jimikand) flooding the market as it happens every winter and the first thing that occurred to me that I have to make Suran Ka Chokha! 

Suran Ka chokha  Jimikand Ka Bharta  Oal Ka chokha  Vegan recipes Polkapuffs recipes Shreya tiwari  Spicy mashed elephant food yam recipe

It’s a typical winter favourite at my Mom’s place and gladly for me, my hubby too enjoys it! Making it is not all that difficult either…just a very recipe including the most common ingredients from your pantry but the flavours pack such a punch!

I can have this by the bowlful but it is quiet fiery so I limit myself to a couple of spoonfuls during meals…and it’s almost like a pickle, so pungent and yet very flavoursome.

As always I have followed my Mom’s recipe as always… if you’re wondering what will you be pairing this one with…I’d suggest some Dal Sultani, steamed rice, bharwa hari mirch (this you must not miss, I insist!) along with this chokha…and that will be such a splendid spread 👌

Yield: serves 2

Equipment: a large saucepan, measuring cups/ spoons, a mixing bowl.

Ingredients:

300 gms boiled yam (suran)

salt to taste

6-7 tbsp mustard oil

2 tbsp finely chopped green chillies

2 tbsp finely chopped fresh coriander leaves

15-16 cloves of garlic (grated)

1″ piece of ginger (grated)

lemon juice as per taste (I add a little more as the yams tend to absorb the flavours well)

Method:

Wash the yam well, cut it into 2″ chunks.

Boil 7-8 cups of water with a pinch of salt. Add the chunks of yam in the water. Boil these until fork tender. Drain the water and let the yam cool completely.

Peel the yam. Use a fork to mash the yam. Make sure there are no lumps.

Suran Ka chokha Jimikand Ka Bharta Oal Ka chokha Vegan recipes Polkapuffs recipes Shreya tiwari Spicy mashed elephant food yam recipe

Season the mashed yam with salt, add the ginger and garlic, mustard oil, chopped green chillies, chopped coriander and lemon juice. Mix well. Keep it aside for 15-20 mins before serving to let the flavours get absorbed.

This tastes best at room temperature and the flavours are enhanced if served the next day.

This keeps well in a glass or porcelain bowl for about a week under refrigeration.

Suran Ka chokha Jimikand Ka Bharta Oal Ka chokha Vegan recipes Polkapuffs recipes Shreya tiwari Spicy mashed elephant food yam recipe

Hope you enjoy this recipe which is very close to my heart!

Love,

Shreya❤️

Dal ka Phara | Dal Fara | Glutenfree and Vegan Lentil Stuffed Steamed Rice Cakes

Dal ka Phara or Fara is a very popular snack if your visiting eastern Uttar Pradesh or Bihar. The ‘pithii’ or the filling is made of ‘chana dal’ a.k.a split chick peas. Alternatively, this filling can also be made with ‘urad dal’ a.k.a skinless white lentils. However, it’s  always made using the former in our house. The outer covering that holds the filling in place is made with rice flour a.k.a ‘Chawal ka atta’. These along with some spices and condiments makes for an delicious and tempting dish which is vegan and also gluten free. 🤗

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

The Phara is then either steamed or boiled in some salted water. Some people even choose to shallow or deep fry these dumplings once they are steamed or boiled. However, I do not do that. I feel the actual taste lies in keeping it as it is and thus making it much more healthier than the fried ones! That’s how my Mom makes them…and they taste divine 😘 Yes…most of these traditional recipes that I make come from her kitchen…stuff that I have grown up eating and savour the most!

What I like with these personally is my Mom’s spicy, tangy Pudine aur Dhaniye ki Imli Wali Chutney!  Doesn’t the sound of it make you drool….it’s one of my favourite dips/ chutneys to go with anything savory and I always have a little porcelain potful sitting in my refrigerator 😉

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

So this time when my Mom was visiting us, I told her to teach me how to make these Pharas the traditional way and She did! She made the first couple of them as I watched her closely and then she guided me to make the rest….which obviously don’t look too perfect but I managed!! It’s a little lengthy procedure no doubt, but not very difficult if you follow the little tips.

The filling which is made with chana dal needs to be organised first by soaking the dal for at least 5-6 hours and then so on and so forth…..every bit worth the effort!

I will also share the recipe of the delicious Chutney that you see in the pictures! But that’s not even the best part, the best part is that my Mom modelled for me again…..this is her experienced hand which you had also seen in Vanilla Sponge Cake made in a Pressure Cooker, again her recipe!

So let’s get started….read carefully. It’s simply but a little technical….

Yield: 7-8 pharas

Equipment: a large open mouthed pot, measuring cups/ spoons, a large mixing bowl, a small mixing bowl, a slotted spoon, a basic blender.

Ingredients:

For the outer covering:

1+1/2 cup rice flour (I use store bought)

salt to taste (season carefully, as we will season the filling too)

2 tsp refined oil

warm water as needed to knead a dough

Method:

In a large mixing bowl, take rice flour and season with some salt. Then add oil. Slowly, add the warm water a little at a time and make a dough. This is a Glutenfree flour, hence the dough will break if much pressure is applied. Once the dough comes together, cover it with damp kitchen napkin for 15-20 mins so that the dough absorbs enough moisture.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

For the filling:

3/4 cup chana Dal (split chick pea)

2″ piece fresh ginger

1/4 cup fresh coriander leaves

salt to taste

2-3 nos. green chillies

1/2 tsp cumin seeds (jeera dana)

a pinch of hing (asafoetida)

Method:

Wash the dal well and soak in about 2 cups of water for 5-6 hours.

Next, drain all the water from the soaked dal.

Place the dal in a blender jar. Add very little water, season with salt, ginger, green chillies, coriander leaves, cumin seeds and hing. Grind them together until you have a smooth paste.

Remove the paste in a small bowl.

Assembling the Phara: 

Keep a small bowl of water handy and weyor fingers and palms well. Take a lemon sized ball of the dough. Using your fingers and palms flatten the dough to a circle of 3″ diameter. The thickness should be approximately 1/2 a cm but not more as they won’t cook well otherwise.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipeimg_5564img_5565

Then place about 1-2 tbsp of the filling in the centre of the flattened dough and gently fold over the dough to cover the filling and pinch the edges to secure the filling within.

Do the same for the entire dough and keep the uncooked pharas ready on a plate.

Now, heat about 2 litres of water in a large pot, season it with some salt. Once it comes to a rolling boil, drop 3-4 pharas at a time. Let them boil on medium flame for about 5-8 mins. They will float on the top once they are cooked.

Using a slotted spoon, carefully remove the boiled Pharas from the water and place them on a plate. Cut one of them to see if they are cooked, if the dal is set and looks dry, it means the dal and the rice dough are both cooked well.

img_5566img_5567

Do the same with the remaining uncooked pharas too, serve them hot with Chutney.

If you wish to steam them, do steam them as you steam Idlis in a idli cooker. Cook time will be 12-15 mins and cut them to check if they are cooked.

For Chutney:

1 cup fresh coriander leaves

1/2 cup fresh mint leaves

4-5 cloves garlic

2 nos. green chillies chopped

1 nos. small onion sliced

4-5 tbsp fresh tamarind pulp

salt to taste

water as needed

Method:

Take all the ingredients in a blender jar and blend until smooth. Adjust the consistency by adding more or less water. This Chutney keeps well for 10-12 days in a porcelain or steel or glass jar under refrigeration.

Dal ka Phara | Dal Faara recipe Polkapuffs recipes Steamed dal Phara recipe

This is one of my favorite versions of Dal-Chawal if you ask me! Healthy, filling and delicious 😘

Love,

Shreya💕

 

Achaari Aloo Gobhi | Vegan and Glutenfree Cauliflower and Potato Stir Fry

“Can we have cauliflower for dinner”….I hear this at least three times a week! And no I don’t cook cauliflower that often….lol! I mean if my hubby had his way, I’d probably be cooking it almost every other day but it’s more of ‘my kitchen, my rules’ kind of a thing with me. Besides, I usually plan the entire weeks menu over the weekend…so, I exactly know when he’ll be having his beloved cauliflower next 🤗

It’s not that I am not fond of this vegetable, it’s just that I can only have it sometimes and it has to be spicy, full of flavour and not in a curry….I feel it looses all it’s flavour when added to a curry…that’s how I feel!

That’s why I am sharing today’s recipe…this has to a be a hands down winner for me when I am eating cauliflower cooked in the Indian way….North Indian to be more specific. This again comes from my Mom’s kitchen…and it’s finger licking good. This is made at least once in a week at my place as my hubby likes this semi-dry version better than a gravy too!

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

Achaari Aloo Gobhi…. this is a no onion no garlic recipe which needs very little preparation, except that we make a fresh spice mix (masala) to add to this recipe made from whole spices like cloves (laung), cardamom (elaichi), etc. These spices along with other powdered spices adds flavour to the cauliflower and potatoes.

If you like, you can add some green peas and other seasonal veggies to the cauliflower and potatoes as well. Else, add some water and make a gravy of it…enjoy with Tahri (veg rice). We usually enjoy the semi dry version with Laccha Paratha (see step wise pictorial recipe here)….and some Bharwa Hari Mirch (click here for recipe)

Let’s make you some spicy, rustic style Achaari Aloo Gobhi👌🏼..

Yield: serves 2

Equipment: a heavy bottomed wok, a slotted spoon, a mortar-pestle or a small blender, measuring cups/ spoons.

Ingredients:

300 gms fresh cauliflower florets

2 nos. small potatoes

2 tbsp mustard oil (we use mustard oil, feel free to use regular refined oil. However, the real zing of the achaari flavour comes from mustard oil)

1/2 tsp paanch phoran (click here to see the picture) contains a mix of cumin seeds, Nigella seeds, whole black mustard seeds, fenugreek seeds and fennel seeds

1/4 tsp turmeric powder

a pinch of hing (asafoetida)

1 tsp red chilli powder

1/2 tsp degi mirch powder

1 tsp cumin powder

1 tsp coriander powder

1 tsp fresh ginger paste

1/4 tsp amchur powder (dry mango powder)

salt to taste

For the spice mix:

4-5 nos. cloves (laung)

1 nos. black cardamom

1 inch cinnamon stick

7-8 nos. black peppercorns

To garnish:

fresh coriander leaves

Method:

Cut, peel and wash the cauliflower florets. Drain all the water completely. Keep the size of each of the florets on the medium side as they must cook well but not turn mushy and disintegrate completely.

Peel, wash and cut the potatoes into medium sized cubes. Again, don’t keep them too small else they’ll just become a mash!

For the spice mix:

Dry roast cloves, cardamom, peppercorns and cinnamon for 4-5 mins. Once they release their aroma, turn off the flame and let them cool down completely. Grind them to a fine powder in the blender or keep them slightly coarse if using a mortar-pestle. The entire quantity of this spice mix won’t be used in this recipe, store the excess in a dry, airtight jar. It stays fresh for upto 20 days. You can use that in any vegetarian or non-vegetarian preparation or even for Biryanis and Pilafs.

Next, heat oil in the wok, once it hot, add the paanch phoran and hing. Let them splatter.

Next, add the cubed potatoes and the cauliflower florets. Add salt to taste and turmeric. Mix these well. Cook for about 5-6 mins on low flame.

Next goes in the ginger paste along with cumin powder, coriander powder, degi mirch, red chilli powder. Mix well so that the spices coat everything. Cook for 5 mins without a lid, then cover the wok with a lid and cook for another 10 mins.

After 10 mins, the potatoes are done and the cauliflower needs about another 5 mins of cooking. At this point add 3/4 tsp of the fresh spice mix and give everything a good toss.

Once again, cover the wok with a lid and let the cauliflower cook out for the next 4-5 mins. If the cauliflower is still undercooked, you can let them cook for another 5 mins but ensure that they do not turn too mushy.

Lastly, add the amchur powder and mix well. Turn off the flame.

Garnish with chopped fresh coriander leaves and serve with piping hot Phulkas and some Dhaba Style Dal Makhani (click  here for the recipe). I usually serve all this with an onion salad that has a lot lemon juice, some salt and a bit of freshly cracked black pepper! And we are in bliss….😀

Achaari Aloo Gobhi Vegan cauliflower recipe How to make Gobhi Aloo dry Polkapuffs recipes

This is something which has to be a part of our ‘soul food’ spreads …. if you are in the mood for rice…then this goes so well with some Dal and Chawal too!

Love,

Shreya💖

Eggless Cinnamon Sugar Pumpkin Muffins

Love baking…absolutely love it 😍 so little to do and so much to enjoy!! And I can assure you that you’ll love these vegan, eggless and wholewheat muffins! They are so healthy too as they have been sweetened with honey 🙂 and are super moist as they have pumpkin! Sounds delicious!? Wait till I get to the last bit….

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The last and final flourish to these beauties comes from the cinnamon sugar dusting 😍..oh so yum! Do I have you with me so far…!?

So the last 10 days have been going on with too many activities around me…assignments kept me on my toes, Navratri celebrations and the cooking were being juggled with the blog posts alongside…Dusshera was spent with much gusto…🤗 And not to forget the calories that we inhaled during all this😄 And if that wasn’t enough….with my birthday just gone a couple of days ago…it was the breaking point of heavy food..sweets..binge eating!! So much so..that I didn’t bake a thing for my own birthday…lol! Hubby was expecting another batch of my gooey Brownie Muffins but I was just not in the mood!

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So this was something I’d been eyeing on Pinterest and I conveniently had about a large chunk of pumpkin in my refrigerator…. my own little early Hallowe’en cum late birthday treat😄

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These were comforting and warm…I had two of them at a go!! Hubby too approved these…says they are a welcome change to the usual flavours 😄

Let’s get your oven going…

Yield: 8 muffins

Equipment: 2 mixing bowl, muffin tray, muffin liners, measuring cups/ spoons, manual wired whisk, cooling rack.

Ingredients:

109 grams or  approx 3/4 cup + 2 tbsp Wholewheat flour (I used Aashirwaad Select Atta or you can use APF too)

1+1/2 tsp baking powder

1/4 tsp salt

3/4 tsp cinnamon powder

1/4 cup vegetable oil

1/2 cup + 2 tbsp honey or more as per taste

183 gms fresh pumpkin purée (see detailed method below)

For the cinnamon sugar coating:

3-4 tbsp icing sugar

3/4 tsp cinnamon powder

Method:

Preheat the oven at 160’c for 10 mins. (Please note that every oven works differently and you must adjust it accordingly)

Line the muffin tray with liners. Set it aside. (If you don’t have liners, grease the tray with oil.)

How to make the pumpkin purée:

Take fresh ripe/ orange pumpkin, wash, peel and cut into small cubes. Add 1 tbsp water to it and make a thick purée. Weigh it to 183 gms/ approximately 3/4 cup.

In a large mixing bowl, sift together the atta, baking pwd, salt and cinnamon pwd. Set it aside.

In another mixing bowl, whusk together the oil, honey and pumpkin purée.

Now, add the dry sifted ingredients to the whisked wet ingredients. Fold everywhere together gently.

Pour the batter into each muffin liner upto 3/4 th capacity. Bake @160’c for 30 mins or until a toothpick inserted in the middle of the muffin comes out clean. Eggless cinnamon sugar pumpkin muffins Polkapuffs recipe Eggless vegan muffinsEggless cinnamon sugar pumpkin muffins Polkapuffs recipe Eggless vegan muffins

Once baked, set the Muffins on a cooling tray for about 15 mins.

For the the cinnamon sugar: 

Mix together icing sugar and cinnamon powder in a small bowl. Using a small tea strainer dust this cinnamon sugar on the muffins:) ….that’s it, they are ready! Perfect to have with some tea/ coffee or even on their own!

Eggless cinnamon sugar pumpkin muffins Polkapuffs recipe Eggless vegan muffins

Also, click here to try my delicious tea time Vanilla Sponge cake in Pressure cooker.

Love,

Shreya💖

Adapted from texanerin baking.

Vrat ke Pakode | Phalhari Pakode ki recipe | Glutenfree Fritters

I am a Northern Indian and having spent many winters up there, I love everything that the winters have to offer in terms of the local fresh produce! I particularly enjoy roasted or sautéed Singhara (water chestnut or water caltrop). The flavour is very earthy and not many spices are needed to enhance it further 🙂 They are commonly seen in green or brown colour…I’ve heard about the pink ones but haven’t come across any yet. Although, the green ones do have a light pinkish hue around the skin. I wish I had a few fresh ones at hand to show it’s beauty! 

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So, as I was saying…it’s available up North…usually you will find local vendors selling these on small stalls. These Singharas or water chestnuts are usually roasted on coal embers and are sold hot. The earthiness (‘sondhapan’ in Hindi) is something that grows on you and you will want to enjoy them even more! Usually paired with the evening tea, they make for a toothsome snacking option.

Since it’s a fruit, it can be enjoyed during the Vrat (fasting) season in Navratri or Mahashivratri. It can be enjoyed raw,boiled or sautéed or even roasted as I mentioned above wth some Vrat ka namak.

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes 

The Singhara is dried and powdered to make Glutenfree flour which too can be used for recipes during Vrat (fasting). It’s full nutritional properties and almost no fats!

So, today I am going to be sharing my favorite Vrat (fasting) dish, Vrat ke Pakode! Anyone who knows me well, know that’s I am not too fond of sweets…(Yes!! My blog archives tell a different story…but that’s courtesy my hubby😘😂). This is my Mom’s recipe…and I freak out over them. So much so, I refuse to share any when these are on the menu. Luckily enough, my hubby has become fond of them so he wants a share even though he isn’t fasting….so obviously I make a large batch!!

Let’s see how…

Yield: serves 1

Equipment: a large wok, a mixing bowl, measuring cups/ spoons, a slotted spoon, kitchen paper.

2 nos. large potatoes

1/4 cup Singhara ka atta (water chestnut flour or any other Glutenfree flour like buckwheat or finger millet but I always use water chestnut flour)

vrat ka namak (or regular salt) to taste

1 tsp grated ginger

1 tsp chopped green chillies

1/4 tsp black pepper powder

1/4 tsp degi mirch (optional, use it for the colour)

2 tbsp chopped coriander leaves and some extra to garnish

water as needed

oil to fry

Method:

Peel the potatoes, wash and pat dry them.

Then cut the potatoes into small cubes. Set them aside.

In a mixing bowl, add the cubed potatoes, degi mirch, black pepper pwd, chopped green chillies, chopped coriander leaves and grated ginger.

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipesVrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes

Mix these well. Add the Singhara flour/ atta. Mix well again. Do not add salt right now. (If you do, the mixture will leave a lot of water and the fritters/ pakode won’t be crisp). 

Heat oil in the wok. Once it’s hot enough, reduce the flame to medium.

Now season the mixture with salt and add a little water to it and mix well. Do not let the this mixture rest, drop spoonfuls of it into hot oil and fry them evenly until golden and crisp on all sides. Remove from the oil and place them on absorbent kitchen paper to get rid of any excess oil.

That’s it, serve them piping hot with tea and some Phalhari chutney. 

Vrat ke pakode recipe Polkapuffs recipes Navratri up was ka khana Vrat recipes Fasting recipes

Also try my Roasted Phool Makhane (spiced foxnuts), click here for recipe...makes for a great fat free snacking option as you fast!

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.

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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💗

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

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