Tag: vegetarian recipes

Amritsari Aloo Kulcha (no yeast, stove top method)

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method) – Kulcha is a type of leavened bread from North India, from the state of Punjab. It is made using All Purpose Flour (maida) and usually eaten with Chole or Dal Makhani . The dough is rolled into thick, flat and slightly thick shape and baked in a tandoor (large earthen oven). Once, they are baked to perfection, some butter or ghee is smeared on the top to enhance it’s taste 🙂 The best part about these Kulchas are that we don’t use yeast as a leavening agent. Amritsari Aloo Kulcha is very famous as it has a delicious, spicy filling of boiled, mashed potatoes along with some chopped green chilies and a few other ingredients to add flavor! 

Amritsari Aloo Kulcha

I usually make these Amritsari Aloo Kulchas on weekends or on Friday nights. It would seem like a heavy meal but if eaten in moderation, it isn’t half bad 😉 Besides, I always look forward to making something special on Fridays, I mean, the week’s almost over and I’m absolutely relaxed and enjoy spending an hour or so extra in the kitchen. This combination also seems like a pretty hectic menu but trust me, it’s not!

As I mentioned above at the beginning of the post, I usually pair these Kulchas with some Dal Makhani. They taste absolutely delicious together and a side of some onion salad is a must have. Have you guys tried my recipe for the dal makhani yet?

Amritsari Aloo Kulcha

Once these kulchas are baked/ cooked, it’s customary to smear them with a generous lob of butter or ghee. I mean you must add some just to make sure you get to enjoy the authentic flavors of this rustic flatbread. Besides, when in Punjab, do as the Punjabi’s do! Personally, I prefer butter over ghee. I feel butter adds a little depth to smokiness of these kulchas/ flatbreads.

Amritsari Aloo Kulcha

Since we are speaking about butter and Punjabi’s, the butter has to be added generously to the Dal Makhani too! I squirt a bit of lemon onto the dal for good measure as the acidity of the lemon cuts through the otherwise buttery dal 🙂

Anyways, coming to these Kulchas, these are not baked in the tandoor. A tandoor is usually large and difficult to fit into one’s kitchen easily. Hence, some folks bakes them in the oven but I prefer to do it over an open flame. I manage to get all the smoky flavors that one gets in tandoor baked Kulchas right on my stove top 😉

Let’s learn how..

For the dough :

  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, cured, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.

               Amritsari Aloo Kulcha

3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.

               Amritsari Aloo Kulcha

For the stuffing:

  1. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  2. Set it aside for a few minutes for the flavors to incorporate well.

For the assembling:

  1. Pinch a orange sized ball of the dough.
  2. Roll in in some loose flour and flatten it out a bit.
  3. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
    Amritsari Aloo Kulcha        Amritsari Aloo Kulcha
  4. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly enlongated shape.
  5. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  6. Turn it over and apply some water on the plain side.
    Amritsari Aloo Kulcha
  7. Alongside, heat a iron tawa on medium flame.
  8. Place the kulcha, wet side down on the tawa. Press the kulcha a bit and flip it over on the flame.
    Amritsari Aloo Kulcha Amritsari Aloo Kulcha
  9. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  10. Once the top is done, place the tawa back on the stove to let the underside cook out evenly.
    Amritsari Aloo Kulcha
  11. Brush with butter or ghee before serving it piping hot!!
  12. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani. 

Amritsari Aloo Kulcha

Amritsari Aloo Kulcha (no yeast, stove top method)

Prep Time: 2 hours

Cook Time: 15 minutes

Total Time: 2 hours, 15 minutes

Yield: 5-6 kulchas

Easy to make Aloo Kulchas (Potato Stuffed Indian Flatbread) with some rustic Dhaba Style Dal Makhani.

Ingredients

    For the dough:
  • 2 cups All Purpose Flour/ Maida ( APF)
  • lukewarm water as needed to knead the dough
  • 2 tbsp oil
  • salt to taste
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp sugar
  • For the stuffing:
  • 3 nos. mashed potatoes
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1 tsp chopped green chilies
  • 2 tsp chopped coriander leaves + some more to garnish the kulcha
  • 1/2 amchur powder (raw mango powder)
  • butter for smearing on top of the kulchas
  • nigella seeds (mangrela) to sprinkle on top of the kulchas

Instructions

    Dough
  1. Add maida (APF) in a large bowl, followed by salt to taste, baking powder, baking soda, cured, oil and sugar.
  2. Next, use sufficient amount of lukewarm water to make soft and smooth dough. Knead the dough for 5 minutes.
  3. Use a damp kitchen towel to cover the dough. Set it aside for one to two hours for the for the dough to rise.
  4. Stuffing
  5. Mash the potatoes, add the other ingredients to the mashed potatoes and mix well.
  6. Set it aside for a few minutes for the flavors to incorporate well.
  7. Assembling
  8. Pinch a orange sized ball of the dough.
  9. Roll in in some loose flour and flatten it out a bit.
  10. Place the stuffing on the flattened dough. Pinch the dough together and ensure that the stuffing remains within the dough.
  11. Sprinkle some flour over it and roll the stuffed kulcha using a rolling pin. Flatten it out and give it a slightly elongated shape.
  12. Sprinkle some nigella seeds and chopped coriander over the flattened kulcha.
  13. Cooking
  14. Turn it over and apply some water on the plain side.
  15. Alongside, heat a iron tawa on medium flame.
  16. Place the kulcha, wet side down on the tawa.
  17. Press the kulcha a bit and flip it over on the flame.
  18. Keep the flame on high and keep moving the tawa over it to ensure the kulcha gets cooked and golden brown all over.
  19. Once the top is done, place the tawa back on the stove to let the underside cook out evenly on medium flame.
  20. Brush the top with butter or ghee before serving it piping hot!! 
  21. Amritsari Aloo Kulcha is ready. Serve it with Dal Makhani.

Notes

Do not use a non-stick tawa for cooking the kulchas as the kulchas will not stick on the tawa when over turned on the flame. I have used an iron tawa. Allow 2 to 3 minutes for the underside of the kulcha to cook as well once the top is cooked. Do not knead a very wet dough. The dough must smooth and soft.

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Amritsari Aloo Kulcha

Love,

Shreya 🙂

Homemade Malai Paneer | Indian Cottage Cheese Recipe

home made malai paneer | Indian cottage cheese recipe

Indians and Malai Paneer go hand in hand! As many Indians are pure vegetarians, they consume large quantities of milk based products and Paneer tops the list 🙂 So, I thought I must share an easy recipe to make Homemade Malai Paneer / Indian Cottage Cheese at home and it’s better than store bought ones!! 

I must confess, I’m a paneer lover! If it’s Homemade Malai Paneer, then even better! I can have every other day and sometimes, I do…LOL! It’s one of the easiest things to cook if you have some Paneer sitting ready in your refrigerator. All one needs to do is make a luscious gravy base like the one of Reshmi Paneer. It goes so well with some Masala Puris or even with my favorite Wholewheat Tawa Naan bread 🙂

home made malai paneer | Indian cottage cheese recipe

My hubby too enjoys paneer and likes his Laccha Parathas with some Paneer Bhurji for breakfast. And I have to agree with him, it’s healthy and very filling. A typical North-Indian start to our day.

But many times, when paneer is store bought, it’s very chewy and particularly sour. It has a very sticky exterior texture, almost slimy in many cases. Such quality can put anyone off paneer. Such a texture can be because of many factors, one – the paneer isn’t fresh and has been packaged for many days, two- the paneer is adulterated and has cornflour and other such ingredients, this results in slimy exterior of the paneer. This can very disgusting and the flavour is always compromised.

But what is more important is that it can be made very easily at home. Most of us feel it’ll be a very time consuming  procedure and could be too tedious! I can assure you, it’s none of that! All I can say is that we need sometime in hand and patience….yes, please be very patient while making fresh paneer.

home made malai paneer | Indian cottage cheese recipe

You can see the pictures here, it’s a rustic homemade slab of cottage cheese which is absolutely soft, melt in the mouth and just feels very creamy as the name suggests. But, it was not always that i knew the exact method to make this beauty, i referred to many recipes to understand the secret behind that creamy texture like we buy from the stores. It’s Cream – yes, our very own Amul cream or any cream 🙂 I’m sure many may know about it but for me it was a revelation because so many websites don’t mention any cream in the recipe and their end results look very creamy and perfect! So, now even you guys are in on the secret …LOL! Plus a few very important points which I’ve learnt from my Mom.

Let’s follow this step by step method for a better understanding..

1. Heat milk in a large pan, let it come to a gentle boil.

2. Then add the cream and mix well but with a gentle hand.

home made malai paneer | Indian cottage cheese recipe

3. Then add the lemon juice. Mix well and reduce the flame to sim.

4. In about 4-5 minutes, the milk fats will begin separating from the whey. Turn off the flame at this stage.

home made malai paneer | Indian cottage cheese recipe

5. In the meanwhile, keep a muslin cloth or a cheese cloth draped over a large bowl, pour the split milk through the muslin/ cheese cloth and immediately squeeze out as much whey as you can.

home made malai paneer | Indian cottage cheese recipe

6. Dip the squeezed milk fats in the cloth in a bowl filled with water and ice cubes for 2 minutes.

home made malai paneer | Indian cottage cheese recipe

7. Place a heavy utensil on top of the cheese cloth and keep it that way for about 1-2 hours. This will ensure that all the water is weighed out of the paneer.

8. Once the paneer is set, use it as needed. To store it, keep the paneer wrapped in a damp cloth and refrigerated.

9.The paneer will stay fresh for up to 3-5 days if stored correctly.

That’s your paneer. This recipe is easy to follow and needs no major equipment.

Homemade Malai Paneer | Indian Cottage Cheese Recipe

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 450 grams approximately

Creamy, melt in the mouth soft paneer is everyone’s favorite and here’s an absolutely easy, no-fail recipe for your own Homemade Malai Paneer!!

Ingredients

  • 1.5 liters full fat milk (buffalo milk)
  • 200 ml fresh cream (I used Amul Cream)
  • juice of 2-3 lemons
  • 20-25 ice cubes

Instructions

  1. Heat milk in a large pan, let it come to a gentle boil.
  2. Then add the cream and mix well but with a gentle hand.
  3. Then add the lemon juice.
  4. Mix well and reduce the flame to sim.
  5. In about 4-5 minutes, the milk fats will begin separating from the whey.
  6. Turn off the flame at this stage.
  7. In the meanwhile, keep a muslin cloth or a cheese cloth draped over a large bowl, pour the split milk through the muslin/ cheese cloth and immediately squeeze out as much whey as you can. 
  8. Dip the squeezed milk fats in the cloth in a bowl filled with water and ice cubes for 2 minutes. 
  9. Place a heavy utensil on top of the cheese cloth and keep it that way for about 1-2 hours.
  10. This will ensure that all the water is weighed out of the paneer.
  11. Once the paneer is set, use it as needed.
  12. To store it, keep the paneer wrapped in a damp cloth and refrigerated.
  13. The paneer will stay fresh for upto 3-5 days if stored correctly.
  14. Refer to notes below.

Notes

Please follow all the steps correctly. Do not over cook the milk once it has split. Pour into the cheese cloth immediately else the paneer will turn chewy. Always store the paneer wrapped in a damp cloth and cover it from all sides. The cream is added to improve texture and taste. Since we are adding cream, it will take a little extra lemon to split the milk so add more of it if necessary.

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Do try this one out, you’ll stop buying paneer from the stores!!

Love,

Shreya

Adapted from You Tube – Sanjeev Kapoor’s recipe.

Sindhi Kadhi and Karare Aloo and a lazy lunch scene

Weekends are for slow starts… we truly believe that! Nothing makes me rush through my weekends…I simply choose not to get fussed and bothered about much. I pretty much hit the snooze button on Fridays…say around noon 😜 and try to finish all my commitments before Friday..😜 Trust me, no one can even catch me on the cell! Besides, it’s just the two of us….the boons of being a couple with no kids ….no responsibilities! I mean, we love kids…but I guess this works for us better👌🏼

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

So when I decide to cook on a weekend…that’s if I do plan on cooking on weekends..I look for comfort food apart from being quick and absolutely fuss-free. Yes, I am not a kitchen person when I am on the snooze-mode. More of a couch potato…..who literally loves her potatoes 😍 Hence, I will share a very delicious recipe from my Mom’s kitchen of Aloo ki Bhujia or as my hubby chooses to call it, Karare Aloo 👌 (No onion no garlic). Such basic ingredients with absolutely stunning flavours. I can practically live on this! This recipe is typically a U.P. Style of preparation…but one can find variants of the same being made across India.

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Sindhi Kadhi….again a personal favourite since childhood, I can have it by the gallon! Give me some steamed rice …a bit of my Mom’s Karare Aloo along with a few ladlefuls of her lip smacking, tangy Sindhi Kadhi…and I’ll probably love you forever! 😂…yeah…my love sounds cheap…but it’s really difficult to make a teeny space in my heart…..so it’s not a bad deal actually!

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Look how luscious this kadhi looks….a roasted chickpea flour base is given lots of flavour using tamarind pulp, some whole seeds and dried red chillies add to the punch…..the best part it again had no garlic ….onion, yes, but that is a must for the sweet aRoma that it gives to the kadhi (curry).

A side of some home style onion and tomato salad with lots of lemon juice and a dash of salt along with a glass full of chilled Masala Chaas (not in the pictures above…as I’d already chugged that down while I shot for this post 😉) completes this meal!

Let’s start with the Karare Aloo…

Yield : serves 2

Equipments: a heavy bottom wok, measuring cups/ spoons, a spatula.

Ingredients:

3 nos. large potatoes (peeled, washed and cubed)

4 tbsp mustard oil (this tastes best in mustard but feel free to use any oil of your choice)

a pinch of hing (asafoetida)

1/2 tsp paanch phoran (mixed seeds) 

salt to taste

1/2 tsp turmeric pwd

1 tsp each of red chilli pwd, coriander powder, cumin pwd

1/2 tsp amchoor pwd (dry mango pwd)

Method:

Heat mustard oil until it starts smoking** in a heavy bottomed wok. Turn off the flame. Let the smoke subside. Turn on the flame again. Add hing and the paanch phoran. Let these crackle a bit. Add the cubed potatoes. Stir them around in the oil. Add salt and turmeric. Sauté for 5 mins.

Add all the other dry spices except amchoor powder. Mix well and let the potatoes cook on low flame. Stir them about occasionally. Let them gently crisp up.

I try not to cover the wok when I am making dry version of any veggies. So here too, I haven’t covered the wok with the lid. The potatoes took about 20 mins to cook out completely. They took another 10-12 minutes of cook time to crisp up on low flame and look like what they do! Add the amchoor powder in the end once the potatoes have crisped up.

You can add Garam Masala too in the end along with the amchoor powder but I avoid that in the summers.

**(Use any other oil in the usual way you heat it for everyday use, only mustard oil needs to be heated really well).

These potatoes are best enjoyed piping hot…from the wok to the plate kind of thing…☺☺

On to the Sindhi Kadhi….just the way my Mom makes it.. disclaimer….it may not be authentic but this is how we have been eating it all these years..if any one out there knows a different or a more authentic version, do let us know and we’d  love to try it out too☺️ and probably even publish the same with recipe credits on PolkaPuffs!

Yield: serves 2-3

Equipments: a wok, measuring cups/ spoons, a lid, a ladle.

Ingredients:

1/2 cup chick pea flour (Besan)

water as needed

3 tbsp refined oil

1/2 cup sliced, fried onion

1/2 cup sliced, fried potatoes

1/4 cup sliced, fried okra (bhindi)

salt to taste

1/2 tsp red chilli pwd

4 tbsp fresh tamarind pulp

1/2 tsp turmeric powder

1/4 tsp each methi seeds (fenugreek seeds) and jeera seeds (cumins seeds)

a sprig of curry leaves

a pinch of hing (asafoetida)

2-3 nos. whole dry chillies ( I used ber mirch, the fat, round ones)

Method:

Heat oil in the wok, once it’s hot, add the hing, cumin seeds, fenugreek seeds, whole red chillies and the curry leaves. Once these begin to crackle, add the Besan (chick pea flour) and keep stirring it continuously on low as it may stick at the bottom and burn.

This needs to be roasted with the oil and the other ingredients for a good 6-8 minutes or until the Besan changes it’s colour and gives out an earthy aroma.

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

But be careful to keep this on low flame and stir it constantly. Once it has been roasted, add water as per the consistency you’d like to have for this while serving with rice. I added about 1+3/4 cup as this kadhi thickens a lot as it cooks out. Also, season with salt, red chilli pwd and turmeric powder. Mix well. Cover with a lid and let it come to a boil, that will take about 6-7 mins on medium flame.

Open the lid, add the fried veggies and also the tamarind pulp. Add more water if the kadhi has reduced a lot (I added another 1/4 cup at this stage). Cover once again with the lid and let it cook for a further 10 minutes on low flame.

This is what it looks like once ready. Rich colour and an amazing aroma…mmmm…yum!

IMG_6970

That’s it, turn off the flame and serve it piping hot!

Karare Aloo recipe UP style Aloo ki bhujia recipe Sindhi kadhi recipe Polkapuffs recipes Shreya Tiwari recipes

Meals like these are so so good! Go ahead…do try this out and let us know how you liked it☺

Love,

Shreya💗

Sindhi Kadhi | Gluten free Veggie and Chick pea Flour Indian Curry

 

 

Dum Paneer Kali Mirch – restaurant style

Paneer? Haven’t done that in a while now, have we!? Restaurant Style…under 30 mins? Ring a bell? Yeah…..my Reshmi Paneer is one such dish that fits every bill 😉 Tastes great, easy to make and loved by all!! 

I love paneer (Indian cottage cheese) and often make it at home from scratch using full fat milk (it is very easy) but I stick to  making Paneer only and only when I am out of veggies and need to get my meals ready in a jiffy! Or if I have some guests and I have planned 2-3 main dishes, Paneer is always one of them.

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

So when I was out of veggies a few days ago, I made some fresh paneer and decided to make Dum Paneer Kali Mirch (juicy, succulent pieces of cottage cheese cooked with assorted spices, fresh yogurt and black peppercorns). Sounds good? Well, it’s much better than good….it tasted just like the ones we get at Restaurants and the spices were all well balanced.

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

What I love about this dish is the depth of flavour that the crushed black peppercorns give and at the same time the yogurt ensures a luscious creamy gravy to mop up with some crisp and flaky Laccha Paratha 🤗 …however the Paratha that you see in the picture just above has approximately 24 layers… yeah…I do that sometimes..it was so good with the Dum Paneer Kali Mirch! Just add a salad or some raita…and you have a complete for yourself.

If you are wondering what is ‘Dum‘, it is nothing but a process of slow cooking by covering the pot/pan with some aluminium foil or a dough of Wholewheat around the lid so that no steam escapes from the pot/ pan and all the flavours are locked into the dish.

I am planning to make some Paneer Tawa Masala and pair that with these parathas soon…I’ll probably do a 36 layered one this time around👌🏼

Lets get cooking…

Yield: serves 2

Equipment: a pan, measuring cups/ spoons, a ladle, blender.

Ingredients:

W200 gms fresh paneer

1 nos. large onion

a pinch of sugar

5 tbsp oil

2 nos. black cardamom

1″ stick cinnamon

a pinch of asafoetida (hing)

1 tbsp ginger- garlic paste

1 tsp green chilli paste

1 tsp freshly crushed peppercorns

salt to taste

1/2 tsp red chilli powder

1 tsp coriander powder

3/4 tsp cumin powder

1/2 tsp Garam Masala

5 tbsp thick fresh yogurt

2 tbsp fresh cream (I used Amul)

Chopped coriander leaves to garnish as needed

Method:

Cut the paneer in cubes and set it aside.

Slice the onions roughly. Heat oil in the pan. Once it is hot, add the sliced onions with a pinch of sugar and fry them until they turn golden brown but not burnt.

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

Remove the onions from the oil and let them cool completely. Once they have cooled down, blend them in a blender until  smooth.

Now, in the same pan which we had used to fry the onions, there is still enough oil. Heat it again, add the cardamom and the cinnamon stick. Let them splatter for a minute. Then add the hing and the onion paste. Cook the onion paste for 3-4 mins. Then add the green chilli paste and ginger-garlic paste. Cook until the raw smell goes away. Then season with salt, add red chilli powder, crushed black peppercorns, coriander powder, cumin powder and Garam Masala. Mix well and cook for 5-6 mins. You can add some water if the spices mixture is sticking to the pan.

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

Next, add the cubed paneer and the yogurt. Mix well and be careful not to break the paneer. Keep stirring gently and cook them uncovered for 5 mins. Then add the fresh cream and some more water to correct the consistency.

Put a lid and seal with some aluminium foil on all sides. Turn the flame on low and let this cook on ‘Dum’ for about 15-20 mins. Once done, remove the foil, open the lid and garnish with some chopped coriander and serve hot with parathas or Phulkas.😊

Dum paneer Kali mirch recipe Restaurant style paneer Kali mirch recipe Polkapuffs recipes Shreya tiwari recipe

Are you drooling yet!? 😋

Love,

Shreya💝

Adapted from NDTV

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❤️

Moong Dal ka Halwa

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

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

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

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

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

Let’s make some…

Yield: serves 3-4

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

Ingredients:

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

8-9 tbsp ghee

1/2 cup sugar

1 cup water

1/4 tsp cardamom pwd (elaichi pwd)

Slivered pistachio to garnish as needed

Method:

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

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

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

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

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

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

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

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

Happiness doesn’t come without calories 😉

Love,

Shreya💖

Rassedaar Aloo Tamatar | Indian Potato & Tomato Curry

Considering how much I love Potatoes, I have a very few recipes about them on the blog! Dubkimaar Aloo or Rassedaar Aloo Tamatar is very common in my home…specially for Sunday brunch with some crispy, flaky, layered Parathas😋 NomNom!!

 Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

Rassedaar Aloo Tamatar is very famous all over Uttar Praadesh, Bihar, West Bengal, Odissa, Madhya Pradesh and other neighbouring States, but is made differently everywhere you go. The taste changes from from one city to the next!

I am sharing my version of it which I’ve learnt from my Mom. No one makes Rassedaar Aloo Tamatar like she does, it’s irresistible, finger licking good!
The best part is that these are made without onions, garlic or any ginger even! Just some basic spices and you have yourself a yummy curry in a hurry! 😉
Pair it with some Masala Pooris or even Tehri, and you don’t need anything else!

Let’s see how….

Yield: serves 2

Equipment: a heavy bottom wok, measuring cups/ spoons, a ladle, a lid.

Ingredients:
2-3 nos. peeled, washed & cubed potatoes
1 nos. large washed & cubed tomato
2 tbsp mustard oil (you can use refined oil)
1 nos. slit green chilli
1/2 tsp cumin seeds
A pinch of asafoetida (hing)
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp Garam masala
1/4 tsp amchoor powder (raw mango pwd)
Salt to taste
Water as needed
Coriander leaves to garnish

Method:
Heat oil in the wok. Once it’s hot, add the green chilli, cumin seeds & hing. Let these splatter for a minute. Then add the potatoes, turmeric pwd, cumin powder & red chilli powder. Stir well and sauté for 5 mins. Season with salt. Then, add some water and cover with a lids to cook for 10 mins or until the potatoes are done.

Open the lid, add the garam masala & tomatoes, mix well. Cover again to cook the tomatoes until they are mushy and form a curry. Adjust the consistency of the curry (rassa). Add amchoor powder and garnish with coriander leaves. Serve piping hot!

Dubkimaar Aloo Aloo Tamatar ka rassa PolkaPuffs recipes

That’s ‘comfort’ in a bowl.

Love,

Shreya❤️

Tandoori Aloo Ka Paratha

North Indians love their Aloo ka Paratha! I am no different either…I can actually have it everyday…in all three meals😛😛 yes! I love it that much…😘 

Tandoori food also happens to be a hot favorite between my hubby and I. Smoky, crisp & full of robust flavours! I try to incorporate these flavours in a lot of dishes I make at home…including my Aloo ke Parathe😊 In Delhi and other parts of North India too, tandoori style Parathas are famous as street food and taste best when slathered with loads of butter….sluuurppp!

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Although, I don’t have a gas tandoor like most homes have (it occupies too much of space and I really don’t need it😉😉)….I manage to get that smokiness just right with my Naans and Parathas 👌🏼👌🏼 One simple …no fuss, easy and quick trick and I am sorted! Also, I must say my Mom’s recipe for the aloo (potato) stuffing is just out of the world…lipsmackingly good!

Common, let’s get on with the recipe…

Yield: 7-8 Parathas

Equipment: rolling board, rolling pin, measuring cups/ spoons, a large bowl, a small bowl.

Ingredients:

For the dough:

2 cup wholewheat flour

water as needed

1/2 tsp salt

4-5 tsp ghee

extra ghee to cook the Parathas

Method:

Mix all the dry ingredients with ghee in a large bowl. Slowly add water and make a very soft and pliable dough. Add some more ghee if needed to smoothen the dough. Cover the tough and set it aside for atleast 30 mins.

Ingredients for the surfing:

4 nos. boiled, peeled and mashed potatoes

salt to taste

2 tsp freshly grated garlic

1/4 tsp kala namak (Himalayan pink salt)

3 tsp chopped coriander leaves

1 tsp chopped green chillies

1/2 tsp amchoor pwd (raw mango pwd)

a pinch of hing (asafoetida)

Method:

In a small bowl, mix all the above ingredients well. That’s the stuffing ready.

Let’s proceed with making the Parathas, make small balls of the dough and stuff them like we do as usual for any stuffed paratha. Roll them out evenly.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Next, cook them on a non-stick pan on both sides, grease with some ghee or butter.

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Once, it’s cooked properly on both sides, put the Paratha on open flame directly. Flip it with the help of tongs on the flames until they turn crisp and brown on both sides. That’s it, apply more butter or ghee and serve it piping hot! 😋

Tandoori aloo paratha Polkapuffs aloo paratha How to make aloo ke Parathe

Wow….this is just irresistible!! Some green chutney or a bit of pickle..and I am sorted!

Do try these soon.

Love,

Shreya💓

3 Ingredient Strawberry Jam | Strawberry Preserve | No Pectin Strawberry Jam | Homemade Strawberry Jam

Easy peasy homemade Strawberry Jam!! What’s not to love….?? It’s free of any preservatives, no pectin or added colours….it’s a win-win recipe all the way through. 🍓🍓

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Look at the glossy texture😍?..so very luscious! It’s better than the store bought ones. The flavours 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 upto 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 Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

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 Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Let’s get going with the recipe…

Yield: Approx 200 gms

Equipment: a big bowl, measuring cups/ spoons, a heavy bottomed pan, a potato masher, a small stainless steel/ ceramic plate, a clean & dry glass bottle to store the jam.

Ingredients:

400 gms fresh strawberry

1 cup sugar

1 tsp lemon juice

Method:

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 mins 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 mins. Using a potato masher, mash the strawberries well and continue to stir. Cook for another 10 mins. 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 mins, 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 secs 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 mins 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 6 months ☺️

3 ingredient strawberry jam Homemade strawberry jam recipe Polkapuffs recipe No pectin strawberry jam recipe

Go get jamming!! 😛

Love,

Shreya💞

Adapted from The Secret Ingredient

 

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💖

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