Meatless Mondays

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

Curried Eggplant Steaks with Chickpeas

January 26, 2016 by simplyvegetarian777 23 Comments

Curried Eggplant Steaks with Chickpeas

This is a special Guest Post for a dear blogger friend Suzanne @ A pug in the Kitchen! If you ask me why special? Then Suzanne is just extra ordinary. She is not only a fabulous blogger with a creative and experienced hand in the kitchen, but also, she is very compassionate, supportive and helpful. It’s truly an honor for me to do a guest post for her!

Some of my favorite recipes from her blog that I want to try are the ones mentioned below and many more :).

Apple & Pear Fall Tart

Roasted Tomato, Ricotta & Herb Tart

Spaghetti With Broccoli And Garlic And Parmigiano Lemon Bread Crumbs

Tender Yellow Cake

Orange Angel Food Cup Cakes

I follow her @ Pinterest , Twitter & Instagram ! You may just click these to follow her :).

Curried Eggplant Steaks

I think I first met her through Fiesta Friday by Angie, over an year ago, and since then I have been spoiled by her through her ever encouraging comments and constant presence. Thank you Suzanne for being there.

Curried Eggplant Steaks with Chickpeas

I was very confused as to, what to bring for a guest post for her. I wanted to create a dish which was Indian origin but at the same time, something which has an international appeal and an easy to implement recipe. Few ingredients and great textures when combined with excellent complex flavors, is always a winner. Indian flavors are complex, well most of the time but their recipes do not need to be long and complex at all the time.

I believe that the “Life is already complicated, our Recipes do not need to be”.

Curried Eggplant Steaks

I hope you all like what I have created for Suzanne. The Curried Eggplant Steaks are winner for sure, for vegetarians and non vegetarians as well! The texture is really great – soft and fleshy with little bit of spice and mint-hint.

Quick & Easy Chickpeas Curry

The chickpeas are made in thick Indian Tomato Sauce with few easily available spices, and voila…a full meal is done in no time.

Get the Recipes here on Suzanne’s Blog!!

Also, taking this to Throwback Thursday’s by Meaghan, Alli, Mollie & Quinn ! My first ever submission there! Hope the folks like it there :).

Throwback Thursdays

Thanks Everybody and have an awesome week!❤️❤️

Sonal

Home-Style Minestrone Soup in Pressure Cooker & Garlic Cheese Disks

January 4, 2016 by simplyvegetarian777 12 Comments

My kids are Italian food crazy kids. Now many of you might be thinking, well whose aren’t! I swear that I haven’t met any family yet, whose kids do not eat Italian food, at least in America. My oldest, Aanya loves her Italian soups and stews and Myraa, my younger one, can hog on pasta for the whole day. I often use whole wheat / whole grain pasta, which the kids donot mind at all!

Home-Style Minestrone Soup & Garlic Cheese Discs

Minestrone hits the right cord for a complete Italian meal. It is a stew consistency and filled with the goodness of beans and vegetables and enriched with pasta for some rich carbs. Garnished with some Parmesan, it is a much desirable dish, especially on a cold cold day.

The girls loved the soup and went for the seconds.

Home-Style Minestrone Soup & Garlic Cheese Discs

If you are thinking about the pressure cooker part, then my dear friends, this year is going to to be pretty interesting where I will be creating a lot of recipes in pressure cooker, making the meal quick and easy, time friendly and energy friendly. I will soon be essaying a post on the pressure cookers and its use and care. If you don’t own a pressure cooker, I suggest you to buy one. It not only fastens the cooking, it is multi purpose and no compromise on the taste.

This is how I made it! Read notes at the bottom of the recipe for more choices and tips.

Home-Style Minestrone Soup in Pressure Cooker

Servings: 4-6
Difficulty: easy
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Home-Style Minestrone Soup

Kitchen Equipments Required

Chopping board, knife, pressure cooker with its lid and weight/whistle, stirring spoon, hand blender or regular blender.

Ingredients

Onions – 1/2 cup, finely chopped

Garlic – 3 big cloves, finely chopped

Carrots – 1/2 cup, finely chopped

Zuchhini – 1 small, finely chopped

Tomatoes – 3 large or 400 gms, finely chopped

Spinach – handful, roughly chopped

Red Kidney Beans & Canellini Beans – 1 cup mixed and boiled soft. You may use just 1 kind of beans too. Garbanzo or chickpeas can be used as well. I used canned beans and washed them well under running water for about 1 minute.

Water – 4&1/2 cups. You may use vegetable low sodium Broth also.

Macaroni Pasta – 2 cups, cooked al Dante

Parmesan Cheese – for garnish, optional

Oils & Spices

Olive Oil – 1&1/2 tbsp

Basil – 8 to 10 leaves fresh or 1 tsp dry

Oregano – 1 tsp, dry

Black pepper, freshly crushed – 1/2 tsp

Salt – 1&1/2 tsp or to taste

Method

Heat olive oil in the pressure cooker. Lower the flame and then add chopped garlic and onions. Sauté till onions are slightly soft and translucent, about 3 minutes.
Add chopped carrots and sauté for 2 minutes.
Now add zucchini, tomatoes, Spinach, fresh basil leaves, oregano, salt, pepper and beans along with water in the pressure cooker.
Give it a stir. Put the lid of the pressure cooker on. Close it and put the weight/whistle of the pressure cooker.
Increase the flame to high. Cook for 2 whistles on the high flame. Switch off the gas stove. Set the pressure cooker aside.
Let the pressure of the cooker release on its own. Now open the pressure cooker. Let sit for 5 minutes.
Take the hand blender and blitz through the soup/stew 4 times. Make sure to stand behind so that te hot soup doesn’t spill on you. Be careful.
The home style minestrone soup in pressure cooker is ready to be served.

Serving Suggestion

Take a soup bowl. Add 1/3 cup of al Dante pasta to it first in the center.
Now ladle about 2/3 to 1 cup of stew to the bowl. Garnish with some torn basil leaves and Parmesan cheese if desired.
Serve it warm with Garlic Cheese Discs on the Side.

Notes

Keep the size of all the chopped vegetables same.
You may add squash, broad green beans and peas also, if required.
Always cook pasta al Dante, which means slightly uncooked. If you will boil pasta to mush consistency, then it will become texture less with soup under more heat.
Always add pasta towards the end in the serving bowl. If you will add all the cooked pasta to the soup, it will absorb all of the soup and it won’t be soup anymore but a messy pasta dish, which still will be tasty but not appealing. 🙂
To make it restaurant style, add 1/2 cup of tomato purée also while cooking and adjust the salt etc.
If you do not want to use the pressure cooker, make it in a pan or even slow cooker or crockpot. Adjust the water, spices and time accordingly. For open pan, you need more water (about 6 cups). For crock pot and slow cooker, you need less water ( about 3 cups).
You may make batches and freeze this soup.
It is filling and really nutritious as is with out the addition of pasta and makes an excellent choice for weight watchers and diabetics.

Most of the time, the pastas and stews/soups are accompanied with garlic bread sticks or garlic knots or some kind of artisan bread on the side, though it is not necessary. But we live in a carb-heavy nation, so even if the restaurants do not serve it, people often end up asking for a bread on the side. To cut the boredom down of the regular breads served, I made it fun for the kids by shaping them as discs and used healthier bread to make it good-carb laden :D.

Check out how to Bake super easy and utterly delicious Garlic Cheese Discs !

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Garlic Cheese Discs

Servings: 4
Difficulty: easy
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Garlic Cheese Discs

Kitchen Equipments Required

a microwave safe bowl, a pastry brush or butter knife, a 3 inch cookie cutter or use a sharp edges bowl to cut discs, baking tray, oven, chopping board.

Ingredients

Bread Slices – 8 to 10. I used whole grain. You may use any kind that is handy.

Butter – 1&1/2 tbsp

Garlic cloves – 2 big, minced or grated fine

Basil – a pinch, dry

Black pepper – a pinch

Salt – a pinch

Mozarella Cheese – 2 tbsp, shredded

Method

Preheat the oven at 400*F / 190*C.
Take a microwave safe bowl. Add butter, minced garlic, salt, pepper and dry basil to butter. Microwave it covered for 10-15 seconds just to loosen it up. Set aside.
Keep one Bread slice on chopping board. Cut out a circle with the help of a cookie cutter of bowl.
Spread about 1/4 tsp or more butter mix on the slice. Sprinkle with some mozzarella and set on the baking tray.
Finish the other bread slices like wise.
Bake it in the oven for 7-9 minutes till golden brown, on middle shelf of the oven. If your oven is small or OTG, use grill option and grill till slightly golden on the edges and the top.
Delicious Garlic Cheese Discs are ready to be served.

Notes –

Please DO NOT TRASH the left over bread sides. Leave them out on the counter in a tray and let them air dry or put them in cooling oven. Once dried, crush them and store. Use as bread crumbs when and as required.
These are excellent as is as a starter or finger food for game nights or get togethers. You may shape these as you want!

Sharing a complete fulfilling meal from my Indian American Kitchen to yours! Enjoy a hearty meal, any weekday or the weekend supper. Make it as a meal or separate! It will not fail to surprise you with warmth and heartiness.

Loads of Love!

Sonal

Chana Dal Khichdi – Meatless Monday

December 13, 2015 by simplyvegetarian777 26 Comments

I don’t remember as to how and where, I learnt to make this Khichdi. May be a mix and match of so many recipes that I come across or may be out of boredom of eating same old, same old every time! Nonetheless, it is a must try.

I can vouch that it is just absolutely divine in taste and though Khichdi, it is no less than a Royal Khichdi. If you belong to the category who think that the Khichdi is just for the sick and ailing, then you are in for a treat.

Chana Dal Khichdi

It is a compete one pot meal! Perfect for a lazy weekend lunch or a busy weekday night. Flavors of piping hot Chana Dal Khichdi brighten up any cold, dull and gloomy winter day.

Combined with some roasted Papad, Ghee ka Tadka, Yogurt, Mango Pickle, Green Coriander Chutney, Onions and squeeze of Lemon juice, it is just out of this world. It represents true desi khana!

Made in no time and enjoyed by all, has become a staple in my house. Amit, who runs away from the sight of Khichdi, would take second helpings of this one. My kids, who would prefer pasta over the regular Khichdi, would eat it delightfully!

This is how I made it!

Chana Dal Khichdi

Servings: 2
Difficulty: easy
Print

Chana Dal Khichdi

Kitchen Equipments Required

Chopping board, knife, a medium bowl to soak, a pressure cooker or a sauce pan with lid, cooking spoon or ladle, a small pan to make tadka/Chhaunk.

Ingredients

Basmati Rice – 1/2 cup

Chana Dal – 1/2 cup

Ginger – 1 tsp, finely chopped

Onions – 1/2 cup, thinly sliced

Water – 4 cups

Coriander / Cilantro Leaves for garnish

Lemon juice to add later

Oil & Spices

Ghee – 1/2 tbsp

Cumin Seeds – 1/2 tsp

Bay Leaf – 1 small

Cinnamon stick – 1 small

Red Chili, whole & dry – 1

Cloves – 2

Black pepper corns – 4

Turmeric – 1/2 tsp

Red chili powder – 1/4 tsp

Garam Masala – 1/4 tsp

Salt – 1&1/4 tsp or to taste

Sugar – 1 pinch

Tadka / Chhaunk

Ghee – 1 tbsp

Asafetida / Hing – a pinch

Cumin seeds – 1 tsp

Red chilli powder – 1/2 tsp

Method

Take a bowl. Add rice and Chana dal to it. Wash it thoroughly and soak in 1&1/2 cups water for 15 minutes.
Take the pressure cooker. Heat 1/2 tbsp ghee in it. Lower the heat and add cumin seeds, bay leaf, cinnamon stick, whole red chili, cloves and black pepper corn to it.
Once the cumin seeds start crackling, add ginger and onions to it. Also add the pinch of sugar. Sauté the onions on medium flame till they become golden brown. Adding a pinch of sugar to the onions, help in quick and nice caramelization of the onions. You may skip the sugar as well.
Once the onions are golden, drain the water from soaked rice and dal. Add the rice and dal to the pressure cooker along with turmeric, red chili powder, salt and garam masala. Stir in well and cook for a minute.
Now add 4 cups of water. Stir well with ladle.
Put the lid of the pressure cooker along with its weight (whistle). Increase the heat to maximum. Cook for 1 whistle and then lower the flame. Cook on summer for 3-5 minutes. Switch off the flame. Let the steam evaporate on its own.
Now remove the weight and open the lid. Let it stand for 5 minutes.
Add chopped coriander leaves. Stir gently.
Pour out in a serving bowl. Top with tadka and serve warm.
Making the Tadka – Heat Ghee in a pan. Lower the flame and add cumin seeds and asafetida to it. Once the cumin seeds crackle, add red chili powder and switch off the flame. It is ready to be poured over Khichdi.

Notes

If you are using the sauce pan instead of pressure cooker, use 6 cups of water. After the first boil, reduce the heat, cover and cook on simmer, till water is evaporated and chan dal is cooked well.

Yet another delectable dish from my Indian American kitchen to yours! Enjoy and Stay Warm!

Sonal

Pyaaz ke Pakode / Onion Bhajiyas / Onion Fritters – Meatless Monday

September 13, 2015 by 16 Comments

Pyaaz ke Pakode aka Onion Bhajiya as popularly known in UK, is a delightfully sinful snack. Now don’t tell me that you have never heard if it. If you are an Indian food buff and often go to buffets at the restaurants here, these are pretty much a regular feature, everywhere.

The pakode or bhajiya or fritters are associated with the onset of monsoons (rainy season), evening tea time, visiting friends’ house, in Indian households. The street vendors know the pulse of Indian taste buds and you may find these easily available at the corner snack shack or with a “thela wala” aka street vendor. These fritters have the magic of making people go weak in their knees. Made with chickpea flour and onions, deep fried in oil, served with green cilantro minto chutney, they are just magical. I would say that these give a good competition to American onion petal fries or rings.

While living in UK for sometime, the 2 items that I saw the “now another curry nation” go wild over was Onion Bhajiyas and Samosas. Went to a local fair and these were sold like hot cakes. Made fresh at the stalls and gone in no time. Go figure the popularity of these.

This is how I make these!

Pyaaz ke Pakode / Onion Frittets / Onion Bhajiyas

Servings: 4-6
Difficulty: Medium
Print

Kitchen Equipments Required

Mixing bowl, whisk, spoon, deep wok to fry, slotted spoon, chopping board, knife.

Ingredients

Onion – 1&1/2 cups, finely chopped

Green chili – 1 small, finely chopped

Cilantro / Ciriander leaves – 1&1/2 tsp, finely chopped

Chickpea flour / Besan – 3/4 cup

Semolina/Sooji, thick – 3 tbsp. You may use rice flour instead.

Carrom seeds – 1/2 tsp

Turmeric – 1/2 tsp

Red chili powder – 1/4 tsp

Salt to taste

Water – 1/2 cup

Oil to fry

Method

1. Take te mixing bowl. Add chickpeas flour, semolina or rice flour to the bowl. Also add turmeric, red chili powder, carrom seeds and salt to the bowl. Mix.

2. Start adding water to the mixture in the bowl, till you get a thick batter (pancake or uthapam kind of consistency). It should be slightly tight batter. The quantity of water will vary depending upon te quality of the besan/chickpea flour.

3. Take the whisk and start whisking in one direction, for about 2 minutes. The batter will loosen up and become light and slightly fluffy.

4. In the meantime, pour oil in the deep wok and heat on medium flame.

5. Add the chopped onions, green chilli and cilantro leaves to the batter. Mix it gently.

6. Check the oil for its heat. The right way to find out is – drop little batter in the hot oil, if it surfaces to the top gently, it is ready. Don’t make the oil too hot or else the outer side will be cooked and it will still be raw inside.

7. Start dropping a tbsp of batter in the hot oil. Do not drop more than 5-7 fritters at a time. Once they surface to the top, let them stay for 2 minutes until they are golden and then gently flip them and let them cook on the other side for another 2 minutes, till they turn golden.

8. Wait for 1-2 minutes before you start with the second lot, for the oil temperature to pick up again. Of you will put these in colder oil, they will absorb lot of oil and will not crisp up.

The pakodas or bhajiyas or fritters are ready to be devoured with the dip of your choice.

Notes

1. You may double fry these for extra crispness. Once done, take these out. Cool them for 5-7 minutes. Press between 2 paper napkins & flatten. Fry again to get the extra crispy fritters.

2. You may use mung dal flour too instead of chickpea flour.

Mushroom Palak Makhani – Meatless Monday!

August 17, 2015 by simplyvegetarian777 10 Comments

Mushroom Palak Makhani

I have realized that when I am on the refrigerator cleaning spree, the waste of the ingredients land in my pan, only to make the delicious-est of the recipes. Does that happen with you? Random ingredients coming together in a marriage to create a community?

Mushroom Palak Makhani

A food for thought or a thought for food! Whichever works best in the given scenario.

Mushroom Palak Makhani

No meal is complete for me, without a simple salad, some rice and roti on the side.

This Monday is extra special Meatless Monday (well it’s meatless everyday in my kitchen anyways), since mushrooms are a perfect substitute for any meat and when combined with silk-kind, richer and healthier spinach gravy, it is just heavenly.

The secret behind the creamy texture is cashews. A simple and enriched dish!

Mushroom Palak Makhani

Cashews are not only good for heart health and diabetics, but for weight watchers too, if taken in controlled portions, may be 10-12 a day, where as a handful of the nuts a day is a normal portion size. Spinach doesn’t need a special introduction. Does it? It is rated as one of the super foods which is almost carb negligent and rich in minerals and other nutrients. Mushrooms, a fungi in origin, is another nutrition dense mine in minerals and vitamins.

This is how I made it!

Mushroom Palak Makhani

Servings: 4
Difficulty: easy
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Mushroom Palak Makhani

Kitchen Equipments Required

Chopping board, knife, heavy bottom non stick or hard anodized pan with lid, stirring spoon, a small pan.

Ingredients

Button Mushrooms – 350 gms or 2&1/2 cups, chopped coarsely

Spinach / Palak – 150 gms or 2 cups, packed and coarsely chopped

Onion – 1/4 cup, chopped roughly

Tomato – 1 medium, chopped roughly

Garlic – 2 small cloves, chopped roughly

Ginger – 1 small piece, chopped roughly

Green chili – 1 small, chopped roughly

Cashews – 12

Oil – 1/2 tbsp

Oil / Butter – 1&1/2 tsp

Cumin seeds – 1/2 tsp

Red chili powder – 1/4 tsp

Salt to taste

Garam masala – 1/2 tsp

Lemon juice – 1 tsp

Method

1. Heat oil in the pan and add cumin seeds. Once these crackle, add cashew nuts and lower the flame. Roast them till slightly pink on low flame. Then add green chilli, garlic, ginger and onions. Sauté them till onions turn slightly pinkish golden, approximately 5 minutes on low flame.

2. Add tomatoes and cook on medium heat for 3-4 minutes more till tomatoes are all mushy and mix well with onions.

3. Now add washed and coarsely chopped spinach and cook for 2 more minutes. Switch off the flame. Let it cool for 5-7 minutes.

4. Take the blender and add the cooked vegetables in it. Blend it till you get smooth purée.

5. Add it back to the same pan with 1 cup of water, salt, red chili powder and garam masala to the pan. Bring it to a boil and cook for 2 minutes on medium heat. Adjust water as desired.

6. Heat 1&1/2 tsp butter in another pan. Toss mushroom in it with a pinch of salt and garam masala and cook for 2-3 minutes. It will leave some water and that’s okay.

7. Add this to the spinach curry and cook for a minute more incorporating it all together.
Mushroom Palak Makhani is ready.

Notes

1. You can make it onion and Garlic free by skipping both the ingredients and add tomatoes and ginger to the pan and following the instructions from there on.

2. If you don’t like mushrooms, add veg koftas, potatoes, soy chunks, or any other vegetable of your choice.

Serving Suggestions – Serve it with Rotis or Naan or even Cumin Rice!

I loved cooking this curry and feeding my family thereafter in my Indian American Kitchen. Hope you will too 🙂

Sonal

Wadi Matar Pulav

July 27, 2015 by simplyvegetarian777 19 Comments

Wadi Matar Pulav is made with spicy dried Urad (lentil) nuggets and peas. It is a popular rice preparation from Punjab households, India. The pulav is a complete meal in itself. I have served it with raita (yogurt dip).

Wadi Matar Pulav

A pulav is a complete one pot meal which is relished with some raita (yogurt dip), chutney and pickles. Though you can eat it all by itself but a little company is always appreciated. Wadi is one of my favorite protein choice form Indian flavor profile. Matar is Peas which adds more fiber and protein to the recipe.

Wadi is native to the region of Punjab and Rajasthan and is used through out the year for good protein rich meals. My mother hails from a family with roots from Punjab (now in Pakistan) and she introduced me to Wadi. I remember my naani making some simple and authentic recipes which tasted heavenly. This wadi combination was one among them.

Punjabi Wadi Facts

Punjabi Wadi is a dried nugget made with Urad dal and spices like cumin. Fennel, red chili etc. Dal is soaked and ground, then shaped and finally sun dried to achieve a crisp texture and just like any sundried ingredient, has a longer shelf life! There are lot of preparations that are made in combination with it like that with potatoes, lauki or opo squash etc. My favorite still is with potatoes and rice. A spicy sturdy nugget full of texture and flavors. Amazing! Isn’t it? It tastes like any minced meat when cooked.

My mum often used it in combination with lauki and I loved it. I probably will be bringing out more recipes using wadi, filled with protein and delicious.

Punjabi Wadi

It is a very simple preparation. Some similar recipe from blog are – Wadi Chholiya, Matar Pulav, One Pot Green Biryani and more.

This is how I made it!

Wadi Matar Pulav

Kitchen Equipments Required

Chopping board, knife, mallet or rolling pin for crushing, heavy bottom sauce pan with lid (non stick preferred), stirring spoon, fork.

Ingredients

Rice, Basmati – 1&1/2 cups

Punjabi wadi – 2 to 3, crushed roughly

Peas – 1 cup

Onions – 1 cup, thinly sliced

Ghee / Oil – 1/2 tbsp + 1 tbsp

Cumin seeds – 1&1/2 tsp

Bay leaf – 1 small

Black pepper corns – 4

Cloves – 4

Garam Masala – 3/4 to 1 tsp. Use good quality Garam masala.

Salt to tatste

Water – 2&1/2 cups

Method

Wash and soak the basmati rice for 20 minutes.
Meanwhile prep the other ingredients to make the pulav.
Heat 1/2 tbsp ghee/oil in a heavy bottom sauce pan. Lower the flame and add the roughly crushed punjabi wadi to the pan. Sauté these on the lowest flame till they turn golden and crisp. Set these aside.
Heat 1 tbsp of ghee/oil in the same pan. Lower the flame and add cumin seeds, bay leaf, black pepper corns and cloves. Sauté on lowest flame till cumin seeds start spluttering and spices give nice aroma.
Add onions to it and sauté on medium flame for 5-7 minutes till they are slightly golden.
Once onions are golden as required, add peas, roasted wadi and soaked & drained basmati to it. Sauté on medium flame for another minute.
Add salt and garam masala along with water. Bring it to a boil. Lower the flame. Cover and cook till the water is all absorbed.
Switch off the gas stove. Do not open the lid yet. Let the pulav sit untouched for another 10 minutes. Now open the lid and gently fork it through to fluff and mix. Do not use pressure.
Serve it hot with some Cucumber Raita and Green coriander Chutney.

Tip for Salt in Rice – I always do a lick taste test for checking my salt. After I add water, I spoon some out to see if my salt is okay. I keep my salt slightly higher than required before cooking, since rice and other ingredients absorbs salt while cooking.

Tip for Red chili powder – I have skipped adding red chili powder here since punabi wadi is usually high in heat quotient. Also a good quality garam masala doesn’t need any other thing. It seasons a dish beautifully.

Enjoy a great simple meal with your family and friends! It’s a one pot rustic meal which doesn’t need anything else.

Sonal

Grilled Cauliflower Steaks in Home Made Buffalo Sauce, served with Mint Quinoa and Parsley Chives Yogurt Dip – A Meatless Monday Meal!

June 22, 2015 by 18 Comments

Meatless Monday calls for a full meal sometimes. Grilled Cauliflower Steaks in Home Made Buffalo Sauce, served with Mint Quinoa and Parsley Chives Yogurt Dip is one such meal! Firey, Grilled and perfect for summers.

Cauliflowers when grilled with hot buffalo sauce become juicy and succulent. Minty Quinoa along with cooling yogurt dip is a perfect compliment along the side of firey cauliflower steak.

Let’s get cracking to this meal. It is really easy to put it together.

Grilled Cauliflower Steaks in Home Made Buffalo Sauce, served with Mint Quinoa and Parsley Chives Yogurt Dip

Servings: 2
Difficulty: easy
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Home made Vegeatrian Buffalo Sauce – This sauce is native to the city of Buffalo in New York state of USA, invented in a bar to give a new spin to chicken wings. It is my take on this fired up sauce.

Kitchen Equipemnts Required

Microwave safe bowl and Blender

Ingredients

Dry Red Chillies, whole – 4

Garlic cloves – 2 big

Distilled white vinegar – 1 tsp

Soy sauce – 1 tsp

Kashmiri lal mirch powder or fancy paprika – 1 tsp

Salt to taste

Hot water – 3 tbsp

Butter, cold – 1/2 tbsp

Method

1. Take a microwave safe bowl. Add water and dry red chillies to the bowl. Microwave for 1-2 minutes. Bring out the bowl and add rest of the ingredients to soak in hot water along with chillies, besides butter. Soak for 10 minutes.

2. Take the blender and add all the ingredients from the bowl to it along with cold butter. Blend till it is smooth. Buffalo hot sauce is ready.

Grilled Cauliflower Steaks

Kitchen Equipments Required

Chopping board, knife, electric grill or you may grill in the pan too.

Ingredients

Cauliflower Steaks – 4 steaks, half inch thick. From steak I mean, flat thick slab of cauliflower cut from in between.

Hot Buffalo Sauce – 2 tbsp

Method

1. Slather the hot buffalo sauce on both sides of the cauliflower slabs.

2. Heat the electric grill to medium high. Place the cauliflower slabs on the grill. Cook from each side for about 5-6 minutes each, till caramelized. Cauliflower Steaks are ready.

Mint Quinoa

Method

1. Toss 1 cup of cooked Quinoa with some finely chopped mint, lemon juice and salt. Mint Quinoa is ready.

Parsley Chives Yogurt Dip

Method

1. Take the blender. Add 1/2 cup thick yogurt, salt to taste, 1 tsp chopped parsley and 1/2 tbsp chopped chives to the the blender cup. Give it a quick churn and dip is ready. Yogurt Dip is ready.

Serving Suggestion

Take a plate. Layer 1/2 cup of mint Quinoa on it. Layer with Cauliflower steaks, some yogurt dip, lemon slice and some fresh garden salad on the side.

Enjoy a complete meatless meal on Monday!

Sharing this yummy lip smacking delicious meal at Angie’s Fiesta Friday, co-hosted by J & J team aka Josette and Julie !

Sonal

Pizza Bread Discs – Meatless Monday

June 1, 2015 by 32 Comments

Pizza time is a family indulgence time at my corner.

I say Pizza! Family says Cheese!

I often make Bread Pizza for snacking. This time, when kids asked for the bread pizza, I got into the mood to do something fun with it. Had seen corn cheese bread discs somewhere, so thought of creating those with pizza filling. The kids were so excited and gobbled these down in no time.

So let’s make these gorgeous, crunchy and scrumptious pizza discs in no time. Read till the end. I have given 2 short recipes to use leftover bread pieces. Don’t like to waste and I have enough bread crumbs 😜.

Pizza Bread Discs

Servings: 4
Difficulty: easy
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Kitchen Equipments Required

Chopping board, knife, 2 cookie cutters fitting to bread size or use bowls or lid, baking tray, oven, small plate, bowl.

Ingredients

Bread slices – 8

Onion – 2 tbsp, finely chopped

Bell peppers – 2 tbsp, finely chopped

Tomato – 2 tbsp, finely chopped

Spinach – 2 tbsp, finely chopped

Corn kernels (thawed/boiled) – 2 tbsp

Pasta sauce – 2 tbsp. you may use ketchup either.

Cheese, shredded – 3 to 4 tbsp. Take any available.

Italian Herb mix – 1/4 tsp

Salt n pepper to taste

Corn starch – 2 tsp dissolved in 2 tbsp water, kept in plate.

Method

Refer to the pictogram given below.

1. Preheat the oven at 425*F / 210*C.

2. Take a bowl and add all the finely chopped vegetables, pasta sauce, salt, pepper and Italian herbs to it. Set aside.

3. Take 2 slices of bread. Cut them into 2 discs of equal size. Take 1 disc and punch a smaller disc in the middle using a slightly smaller cookie cutter. It will resemble a ring. Use 2 different size katoris or bowls in case you don’t have cookie cutters. Refer picture 1.

4. Dip the ring in the corn starch mixture lightly. Stack it on the top of the disc. It will create a space in te middle resembling an edges disc. Refer pic 2 & 3.

5. Pile these discs’ center with vegetable filing. Top with shredded cheese. Refer to pic 4 & 5.

6. Bake these for 10-12 minutes. Grill or Broil for 10-15 seconds to attain more golden color. Crunchy and Scrumptious Pizza Bread Discs are ready to be gobbled down.

Enjoy with family and friends!

2 recipes to use leftover bread discs and sides !

1. Bread Canapies

Use these to create round bread pizza with similar filling as given below.

2. Garlic Herb Bread Sticks

Cut the sides of te left over bread and make sticks. Toss them in melted butter, some grated garlic and herbs. Bake these on 400*F for 7-8 minutes till crisp.

Sonal

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This is how I made it!

Kitchen Equipments Required

Ingredients

Method

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Grilled Cauliflower Steaks in Home Made Buffalo Sauce, served with Mint Quinoa and Parsley Chives Yogurt Dip

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Pizza Bread Discs

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