meatless monday

Name: Vegan Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 1 cup Chickpea Flour; 1 cup Water; 1/4 teaspoon Baking Soda; 1/4 teaspoon Baking Powder; 1 teaspoon Oil; To Taste Salt and Black Pepper; 1/4 cup Onion (chopped fine); 1/4 cup Bell Peppers/Capsicum (chopped fine. use colored bell peppers if possible); 1 clove Garlic (chopped fine); 2 tablespoon Cilantro/Coriander leaves (chopped fine, optional); 1 Green Chili (chopped fine, optional); 1 tbsp Oil for Greasing the pan and cooking

Vegan Omelette Easy Glutenfree Recipe

March 27, 2018 by simplyvegetarian777 38 Comments

Vegan Omelette is a simple,easy and flavorful recipe made with Chickpea Flour. It is called Omelette because of its soft and fluffy texture that is similar to the one made with eggs. The best part is that it is Gluten free as well. It is a must try for sure.

Vegan Omelette

This was my breakfast yesterday and I can say with yum pride that it was not only delicious but was very well executed. I was in the kitchen and wondering what to make for breakfast and absolutely did not want anything regular.

Besan ka Cheela was on my mind but it sounded too boring so I planned to up the work a little bit. A crazy mind at work and the result was this awesomeness. I loaded it with vegetables and green chilies to spice up the fluffed cloud of yum.

Cheela is also known as Pooda or Poodla in other regions of India and is similar to Crepes in texture. Therefore, CHEELA = CREPES.

There are days when my creative side itches to create some magic with simple ingredients and not too much work. And I thank those days for inspiring me and pushing me out of my comfort zone to create comfort in my own kitchen.

Having said that I am sure that I am not the only one who has discovered this recipe. There might be plenty similar recipes floating around the net. So hats off to all those who have already tasted this magic.

Vegan Omelette

I think this recipe will be a great dish for your VEGAN GUESTS coming over for Easter Brunch. It is a super easy, super cool and chic to feed the crowd. This is such a great recipe that I am sure you will be repeating it. The best part is that you can adapt the flavors in this with your choice of seasonings and vegetables.

Vegan Omelette can easily be called as SAVORY PANCAKE, as well.

I am so in love with this recipe, because –

♥ Vegan Omelette is made with my favorite ingredient that is CHICKPEA FLOUR or BESAN.

♥ It is Vegan, a perfect recipe for Plant Based Diet Followers.

♥ This recipe is Gluten-free and perfect for you and me and for people suffering from Celiac Disease.

♥ The flour is a good source of minerals, protein and fiber.

♥ Besan is identified to keep the blood sugar and insulin balanced as compared to wheat and therefore is great for Diabetics as well.

♥ It is Heart Healthy and maintains cholesterol.

♥ Chickpea flour is cheaper than other gluten free options and keeps you full longer.

♥ This flour is perfect to make cheela / crepes, pancakes, fudge, dhokla, pakoda / fritters and much more.

The Recipes using Chickpea Flour / Besan are

This is how VEGAN OMELETTE is made.

Vegan Omelette

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

Course: Breakfast

Cuisine: Indian

Servings: 2

Author: simplyvegetarian777

Ingredients

1 cup Chickpea Flour
1 cup Water
1/4 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1 teaspoon Oil
To Taste Salt and Black Pepper
1/4 cup Onion chopped fine
1/4 cup Bell Peppers/Capsicum chopped fine. use colored bell peppers if possible
1 clove Garlic chopped fine
2 tablespoon Cilantro/Coriander leaves chopped fine, optional
1 Green Chili chopped fine, optional
1 tbsp Oil for Greasing the pan and cooking

Instructions

Take a Large mixing bowl and add chickpea flour/besan to it. Make sure that the flour is fine and has no lumps. If required then sieve it.
Add Salt +Black Pepper+Baking soda+Baking Powder to the flour and mix well with a wire whisk. Slowly pour water and add 1 tsp oil to it. Mix ingredients with wire whisk to make sure that there are no lumps formed. Beat the batter with whisk wire for 1 minute to activate the baking soda and baking powder. It is kind of RUNNY BATTER. Set it aside for 4-5 minutes till you chop your vegetables and gather other ingredients. When ready to cook, keep the batter and chopped vegetables ready.
Take a non stick or ceramic coated pan that is 5-6 inches in diameter. Put the pan on medium heat and then Grease the pan lightly with with cooking oil spray or with cooking brush. Once hot, add 1/3 or 1/2 cup of batter to the pan. Sprinkle the finely chopped vegetables on top of the batter.
Now cover the omelette with a lid and lower the heat to lower medium. Let it cook while covered for about 1&1/2 minutes.
Remove the lid. Spray the top of the omelette with some oil or use cooking brush to spread some oil on top.
Carefully loosen the edges with a wooden flat spatula and flip carefully to cook on the other side. Let it cook for another minute or so from the other side. Do not press it while it cooks or the fluff will be gone.
The Vegan Omelette is ready. Take it out and finish the rest of the batter likewise. It will give you 3-4 Vegan Omelettes. A good tip is to clean the pan with a wet paper towel after each omelette so that it doesn't burn. Serve it with some SPICY GREEN CHUTNEY or Ketchup or PICO DE GALLO/SALSA.

I am sure you all will be trying this recipe soon. This is perfect not only as your breakfast but as any meal of the day. It can be a great after school snack for your kids or pack for your work lunch.

Vegan Omelette

You can order the following from AMAZON to make this recipe. It won’t cost you anythng extra.

Chickpea flour / Besan

Baking Soda

Baking Powder

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Can’t make it now? PIN IT FOR LATER!

Vegan Omelette

In my kitchen, you will always EAT HAPPY & STAY HAPPY!

Sonal

Tandoori Tofu / Paneer Chops

November 6, 2016 by simplyvegetarian777 6 Comments

Tandoori Tofu / Paneer Chops

Are you a vegetarian like me, who wants to celebrate Thanksgiving, as much as any body who enjoys a succulent slice of the big bird? Or are you a host who has few vegetarian guests coming up for the big Dinner? Tandoori Tofu / Paneer Chops is the perfect, simple and easy recipe to your rescue then.

November is the month of gratitude and being thankful. The month marks Thanksgiving day every year, on the 3rd Thursday. Families and Friends get together over the “extended” dining table being thankful for the warmth, love and support in each other’s presence and then they indulge in the food.

Tandoori Tofu / Paneer Chops

I often wonder what would the festivals and holidays be, if it wasn’t for food… What is your take on that? After all, that dining table laden with scrumptious food brings us all together.

Life is busy these days. I started working part time, days have become shorter and more chores to be done single handedly and hence my blogging is slightly sluggish now. I am working on it to make my life more organized and be on top of each thing but hey this is life….few things tend to slip down the road. But I am trying.

I am thankful to all of you, who are reading my blog right now and follow my recipes religiously, no matter what. If it was’t you, this blog would have been left stranded long before. SO A HUGE THANK YOU TO ALL OF YOU!

I will be bringing a lot of Indian American Fusion Dishes this month to keep my Indian American tradition alive. American Ingredient and Indian Tempering – believe me, it would not leave you disappointed. This might actually help you in planning your menu right for a MEATLESS TURKEY DAY! Sounds like a fun plan.

Tandoori Tofu / Paneer Chops

I have never enjoyed Tofu more. The marination and leaving it for few hours to absorb flavors, made this Tofu super flavorful and scrumptious. My family enjoys tofu in Thai and Asian dishes, but this was the first time, I infused it with Indian flavors. Oh boy, I am glad that I did.

If you are not a fan of Tofu, please use Paneer instead. It will be equally good. Tofu is definitely lighter on metabolism than Paneer. Make your choice and pick the protein of your choice. This recipe is a hit, no matter Tofu or Paneer.

This Recipe is divided into 2 main parts –

Marinating the Tofu chops (thick slices) in Tandoori Spice mix, Yogurt and few other things.
Grilling the marinated Tofu chops on an electric grill or a heavy bottom pan.

Some Tofu and Paneer and Tandoori recipes from the blog are – Kung Pao Tofu , Tofu Keema (mince) Lettuce wraps , grilled spicy paneer skewers , Soy Tandoori Curry and many more.

Here is how you make it!

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Tandoori Tofu / Paneer Chops

Author: Sonal Gupta @ simplyvegetarian777

Recipe type: Side

Cuisine: Indian American Fusion

Prep time: 180 mins

Cook time: 10 mins

Total time: 3 hours 10 mins

Serves: 4-6

Marinated Tofu in Tandoori spice mix and grilled to perfection for vegetarian option on thanksgiving

Ingredients

Tofu (extra firm) / Paneer - 14 oz / 397 gm whole block. I used Nasoya brand Tofu.
Tandoori Spice mix - 2 tsp or to taste
Yogurt, plain and thick - 3 tbsp. You may use Greek yogurt instead.
Ginger Garlic Paste - 1 tsp
Corn flour or Corn Starch - 1 tsp
Salt - 1 tsp or to taste
Lemon juice - 1 tsp
Butter for grilling

Garnish - Bell peppers or capsicums (colored), red onion, lemon slices and some cilantro or coriander leaves.

Instructions

Prepping the Tofu or Paneer

Take the Tofu block out of its packaging and drain all the water. Keep it wrapped further, in few sheets of paper towels for 10-15 minutes in a strainer. It is a necessary step to ensure that the tofu is very dry before marination.
If you are using paneer, this step may not be required unless it is fresh paneer bought from the market which is sitting in water.
Once the Tofu or Paneer is dry, it is ready for further marination.
Slice the block of Tofu or Paneer into 2 cm thick big slices for chops. You may slice it smaller to the desired shape.
Set aside.

Marinating Tofu or Paneer

Take a glass or plastic bowl with lid. Add thick yogurt (with no water content), ginger garlic paste, tandoori spice mix, corn flour /starch, lemon juice and salt to the bowl. Mix well with a fork. Corn starch keeps the marination together.
Take 1 slice of Tofu at a time and gently coat with the marination and set aside. Coat all the Tofu slices like wise and set aside. Tofu is much softer than paneer so handle it gently.
Add these fully coated Tofu slices back to the container in the leftover marinade. Do not toss these.
Close the lid and let it marinade in the refrigerator for about 2 hrs at least.

Grilling the Tofu or Paneer Chops

Heat the Electric Grill at maximum and grease it with butter on both the sides. If you are using heavy bottom hard anodized pan or flat griddle, grease it with butter too.
Meanwhile, take out the marinated Tofu /Paneer and drain off all the extra water, if any, from the side.
Once the grill is hot, carefully place the Tofu or Paneer chops on the hot grill. Reduce the temperature to medium heat. Press it down and grill from both the sides till it is perfectly reddish golden.
It takes about 5 minutes from both the sides.

Serving

Slice the bell peppers and onions into thin slices. Spread them on a serving platter. Place the beautifully grilled Tofu or Paneer Chops on it. Garnish with some cilantro or coriander leaves and thin slices of lemon.

Notes

In case, you can not find Tandoori spice blend, you may use curry powder or garam masala also.
To make it vegan, use oil instead of butter and use soy curd instead of regular yogurt. You may skip the yogurt completely and marinade directly in the spices and ginger garlic paste.

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These Tofu chops came out so delicious that my girls ate these happily. I served these along side Vegetable Pulav and these 2 paired very well together.

If you try this recipe, do keep me informed. It is perfect for weight watchers when you grill these minus the butter in electric grill. This is protein rich and filling dish, perfect for any get together as an appetizer or a side.

Can’t make it now? Pin it for Thanksgiving Later!

Tandoori Tofu / Paneer Chops

This Thanksgiving, you will EAT HAPPY & STAY HAPPY in my Indian American Kitchen.

Happy Thanksgiving y’all!
Sonal

Maandhia

July 31, 2016 by simplyvegetarian777 4 Comments

Maandhia

Maandhia is also known as Maandh. It is a quintessential side dish prepared especially during summer season in Northern India. Maandhia is another heirloom recipe from my family. My grandmother made it. My mom makes it. I love it.

I was visiting home (India) this summer, meeting my family this after 4 long years. The visit was very promising with everybody’s love and attention. My visit was quite enriching in terms of food discovery and food mania. I ate and I ate like a hog. The food indulgence is pretty visible around my waistline. Now that is a sign of a content foodie! Isn’t it?

I have always wondered why Maandhia is cooked during summers. My mother answered my curiosity. She said that rice water is cold in nature. People consume it during summer to maintain the body temperature. That makes complete sense.

It reminded me of the mention of Kanji somewhere, a dish which is often made in South Indian households during summer. It is also made with rice water and is a popular side dish. There are many recipes available online, to make Kanji.

Maandhia

The best way to serve Maandhia is along with Arhar/Toor Dal and Rice. This is “the” combination to die for. My baba (grandfather) often asked my mother to prepare it, whenever she cooked Arhar ki Dal.

Mother would cook rice with more water, than actually required to cook the rice. Once the rice was cooked, she would strain the rice through sieve and store the rice water separately.

To cook maandhia, oil is heated in the pan with cumin seeds and asafetida. Green chillies are tossed in it along with raw mango pieces. The saved rice water is poured inside the pan and is boiled for few minutes. Gas is switched off. It is then tempered with Tadka or Chhaunk. Nothing to beat the charm of some old rustic dishes – the aroma, the texture, the nostalgia – all woven together in a magic ball.

Do you have any such heirloom recipe to share with? Do you also make Maandhia or Maandh at home? How do you make it? Please feel free to share your recipe in the comments. It would be fun to known the variations.

Life is good with simple recipes and some magical touch of my mom’s cooking.

Yes I am still dwelling in my India trip. This heart wants more! My husband advised me today to blog some non-Indian dishes to entertain other visitors on the blog too. That does ring a bell to me since it has been ages that I blogged any non-Indian recipe. Well, I promise on that note – soon.

Some other soups from my blog are – Tomato soup , Black Bean Soup and many more.

This is how I made it.

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Maandhia

Author: Sonal Gupta @ simplyvegetarian777

Recipe type: Side

Cuisine: Indian

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 3

Maandhia is a warm Indian soup, made with rice water. It is best served as a side along with Arhar ki Dal and Rice.

Ingredients

Rice Water - 1&1/2 cups
Raw Mango - ½ small, cut into small pieces or approximately 1&1/2 tbsp (Look for options in notes)
Green Chili - 2, split into 4s

Oils & Spices

Ghee - 1 tsp
Jeera /Cumin seeds - ¼ tsp
Asafetida/Hing - a small pinch
Haldi/Turmeric - a fat pinch
Lal Mirch/Red chili powder - a pinch
Salt to taste

Ingredients for Tadka / Tempering

Ghee - 1 tsp
Jeera / Cumin seeds - ¼ tsp
Lal mirch / Red chili powder - a small pinch

Instructions

Heat ghee in a heavy bottom sauce pan. Add asafetida and cumin seeds to it.
Once the seeds crackle, lower the heat to medium and add raw mango and green chillies to the pan.
Give the ingredients a good stir and add all the spices to the pan. Saute on low heat for few seconds.
Now pour the rice water carefully to the sauce pan. Bring it to a boil and then simmer for 1 minute.
Switch off the gas stove. Maandhia is ready. Now prepare the tempering/tadka.

Preparing Tadka/ Tempering

Heat Ghee in a small pan and add cumin seeds to it. Once the seeds crackle, add red chili powder and switch off the flame. Add this Tadka on top of the ready Maandhia and serve it warm along with Arhar ki Dal and Rice for a perfect meal.

Notes

In case you can not find raw mango because it is not in the season, use ½ tsp of khatai or Amchur or Dry mango powder. You may use it to taste. I sometimes use frozen raw mango also.

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Be honest now, isn’t this the simplest recipe ever? You get to recycle the rice water and enjoy a hearty warm soupy side along with Arhar Dal and Rice. That reminds me that I haven’t posted a simple recipe of Arhar Ki Dal yet on the blog. Yikes!! I literally had my hand inside my mouth, biting my fingers, when I yelled Yikes on that. Ugh! So many recipes and dishes and one poor me! Actually, I would rather have it that way…something to think and plan about all the time instead of an empty head. If I have to be a devil then I rather be a Genie on the go… My mum always called me a Ginie, who couldn’t sit still. I always had that “What Next?” at the tip of my tongue. God punishes you for being notorious with your parents and He did it with me by granting my second child with the same itch – WHAT NEXT?…. LOL.. I think she beats me up in that challenge of “WHAT NEXT”, when I was her age. My Myraa is handful and glorious. While my oldest is calmer and a beautiful girl, the little one gives me a good check with the life….that life is happening and life is good!

Maandhia

Enjoy a simple meal this week and do not forget to mention Maandhia for the family and you when you make Arhar ki Dal and Rice this time.

As I always mention – Eat Happy! Stay Happy!

Have a great week people and keep rocking.

Sonal

Lauki Parantha

June 4, 2016 by simplyvegetarian777 5 Comments

Lauki Parantha

Lauki Parantha is an excellent dish that comes handy when you are in no mood to indulge in an elaborate cooking on a lazy day. A one stop complete, filling, nutritious and delicious meal is always welcomed in my house and Lauki Parantha is perfect to break the monotony of the regular Aloo Parantha and such.

Lauki Parantha

It is the easiest thing put together with the ingredients, already in the kitchen cupboard/pantry. Lauki, Besan (chickpea flour) and whole wheat flour combined together with few spices, bind into a dough and then rolled out to be grilled on the hot pan until browned – makes a humble Lauki Parantha. It tastes best when served with yogurt and pickles. I had lemon pickle and I absolutely loved it.

Some other Paranthas from my blog are –

Bajra Palak Gobhi ki Roti , Lachcha Parantha , Khasta Parantha , Cheese & Chili Parantha and more.

This is how I made the Lauki Parantha.

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Lauki Parantha

Author: Sonal Gupta @ simplyvegetarian777

Recipe type: Main

Cuisine: Indian

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 10-12

Ingredients

Whole wheat flour - 1&1/2 cups + more
Besan / Chickpea Flour - ½ cup
Lauki - 1 cup, grated
Adrak / Ginger - 1 small piece, grated
Cilantro / Coriander leaves - 2 tsp, chopped fine
Green Chilli - 1 small, chopped fine
Water to bind
Yogurt - 3 tbsp

Oils & Spices

Salt - a fat pinch
Turmeric - a pinch
Red chili powder - a pinch
Garam Masala - a fat pinch
Cumin powder - ½ tsp
Oil - to grease your hand and to pan grill the paranthas

Instructions

Preparing the Dough

Take a wide bowl. Add all the above ingredients as mentioned above to it, besides water. Add water little by little to make a pliable dough. Make a little stiff dough since it will loosen up while working with it. Set aside for 5 minutes and not more than that. Grease your hands with some oil and work on the dough, if required. Because of chickpea flour and lauki, it will not be a very smooth dough and slightly sticky.

Making Lauki Paranthas

Divide the dough in 10-12 equal portions and make smooth balls by rolling in the dry wheat flour. Set aside.
Heat the griddle and grease it lightly.
Take one ball of the dough. Roll it liberally in dry wheat flour. Put it on a clean counter or rolling board and spread it out into a 4&1/2 to 5 inches round with the help of a rolling pin. Use dry wheat flour as desired to roll it.
Pick it up gently and place it on the hot griddle. Cook it on medium heat till you see small bubbles on the surface, about 1 minute. Check the bottom and if it develops some red spots, flip it gently.
Apply little oil on top of it and press down with a flat spatula. Cook for about 1 minute on medium heat.
Flip again. Now apply oil to this surface and press it down with a flat spatula. Cook for another 30 seconds. Flip for the last time and cook for another 30-45 seconds.
The Lauki Parantha is ready.
Finish all the dough balls likewise.

Serving Suggestion

Serve the warm Lauki Paranthas with yogurt, Lemon pickle and Green Coriander chutney.

Notes

You may use firm zucchini or yellow squash, in case lauki is not available.
You may make the paranthas in advance and heat and serve when required.
These are complete meal and excellent to pack in lunch boxes or make for breakfast or brunches, even for dinner.

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These Lauki Paranthas are excellent as breakfast or brunch and can be packed for lunch boxes too. These can be served as a complete meal along side of yogurt and pickles for dinner too. Make these for your family this Sunday and enjoy a lazy day.

Lauki Parantha

Eat Happy! Stay Happy!

Sonal

Semi Home Made Collective – May 2016

May 23, 2016 by simplyvegetarian777 25 Comments

Semi Home Made Collective – May 2016

Month of May is always crazy, especially the last 2 weeks. Schools are getting close to the summer break and then the last weekend is always a long weekend, celebrating Memorial Day and remembering the people who died while serving in the country’s armed forces. It is always observed every year on the last Monday of May. People often get together over the weekend with a potluck in mind. There is warm sun, crisp air, hot grills, sizzles and laughters over the food.

To celebrate Memorial Day in its true spirit, I am bringing a Collection of Semi Home Made Collective – May 2016, in collaboration with some awesome and talented bloggers. Check out the collection yourself. It has some amazing ideas using puff pastry, wonton wrappers, bread, cream cheese, crescent dough, naan from the market, pie shell, pav/buns, tortillas, Mango Puree and much more. Bookmark this post for the future reference, especially, when you run out of the ideas.

Disclaimer – All the pictures and links here are posted with due consent of their original recipe creators.