Soy Chunks Pepper Roast | Indian Soy Recipes

Ever wonder what to make for the meat-savvy converts to vegetarianism. These soy chunks pepper roast is sure to please the spicy meat lover in you. If you are an omnivore, you could still enjoy this dish for the sheer aroma and color which will fool you into believe you are in for a real non-vegetarian treat.

Ingredients:
Dry Soy chunks / Soya Vadi / Mealmaker - 1 cup
Oil - 1 tbsp + 1 tsp
Cinnamon - 1" piece
Cloves - 2
Cumin seeds - 1/2 tsp
Peppercorns - 3/4 tsp
Red chillies, seeds removed - 2
Curry leaves - a few
Salt - to taste

Method:
Heat about 4 cups of water. When the water comes to a boil, add the soy chunks and remove from heat. Keep covered for 30 minutes. Drain the water and squeeze the soy chunks. Wash with 3 to 4 exchanges of cold water, squeezing the excess water every time. Cut into small pieces if desired and set aside.
Heat a tsp of oil in a pan and roast the cinnamon, cloves, cumin, pepper and red chillies together until slightly toasted. Allow to cool and make a fine powder. Heat the remaining oil in a non-stick pan and add a little salt. Add the soy chunks and fry for a minute or two. Now add the ground spice powder, curry leaves and mix well. Continue to roast in medium heat until the soy chunks is roast well and becomes a little dry. Serve warm as a side or a snack.
Linking this to Priya's Vegan Thursdays.

Read more »

Kuzhi Paniyaram | Indian Breakfast Recipes

Kuzhi Paniyaram, these little pillowy delights native to South India are loved at my home. They also go by the name gulittu, guntu pongalu or unniappam. These are crispy on the outside and soft in the inside and make a great snack or breakfast item. I made this for my LO's breakfast one day with Tomato Sambar and he loved them. They are made with a special pan called the Paniyara kal which have little spherical indentations for frying the batter with oil. These can also be made with the ebelskiver pan available in other parts of the world.

Ingredients:
Serves - 2-3
Dosa batter, slightly sour - 4 cups (see notes below)
Oil - 2 tsp + more for making paniyarams
Mustard seeds - 1 tsp
Chana dhal - 1 tsp
Onion - 1/2 cup, chopped
Green chillies - 2, chopped (see notes below)
Curry leaves - a few
Salt - a pinch

Method:
Heat 2 tsp of oil in a pan and splutter the mustard seeds and curry leaves. Add the chana dhal and fry until it takes a slightly darker shade. Add chopped green chillies and onions. Continue to saute until the onion is cooked through. Add a pinch of salt and mix with the batter. Heat the paniyaram (aebelskiver) pan in medium-high heat and pour about 1/4 tsp of oil in each kuzhis (indentations). Fill it with batter until the brim. When the batter puffs a little with bubbles on top, flip them over with a chopstick by pricking and rolling it over. Cook until all the sides are golden brown. Remove and serve hot with a 
chutney or sambar. I served it with Tomato Sambar.
Notes:
Use a day old dosa batter which is slightly sour for a nice crisp and tangy taste. If feeding kids, just slit the green chillies before sauteing and remove it before adding to the batter. 
You can add grated carrots to make it more colorful and get your kids their share of vegetables.

Read more »

Brown Rice Idli | Idli Dosa Recipes

I love experimenting when it comes to food. OK, making brown rice idli is not much of an experiment is it? Simply substitute idli rice with brown rice and make idlis. Boy, was I wrong. Yes, the idlis came out good and soft but bit too dry. Being a South-Indian, Idlis are a comfort food to me. And when it comes to experiment on what we love and too comfortable with is quite like tight-rope walking. I tried making some proportion changes and came up with this recipe. Brown rice idli, better that the regular idli health-wise without sacrificing on the soft and spongy nature. Served with Mint Chutney, the best breakfast ever.

Ingredients:
Soaking time - 5 hours; Grinding time - 1 hr; Fermentation time - 8-12 hrs; Cooking time - 12 mins
Brown rice - 1 cup (I used Brown Basmati)
Idli rice - 1 cup
Urad Gota - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt - 1 tsp or to taste

Method:
Wash the brown rice and idli rice with 4-5 exchanges of water. Add the urad dhal and fenugreek and wash for another 4 times. Fill with lots of water and let it soak for about 5-6 hours. Grind in a wet grinder sprinkling water little by little as needed. After about 45-50 minutes, when the batter is smooth and fluffy, add salt and mix. Transfer to a container (steel or glass but not plastic) and place in the warmest place in your kitchen for 8 hours or overnight to ferment.
When fermented the batter would have risen a little and fluffy when mixed. 
Heat water in a idli pot and grease the idli plates. Fill the idli moulds with batter and place in the idli pot. Cover and steam for 10-12 minutes. When done, remove the plates and allow to cool a little. Use a spoon to loosen up and edges and serve hot. Any chutney or sambar would be a great combo. I served with Pudhina Chutney.
Blender/Mixie Method:
The batter can be made in mixie also, just grind the soaked rice-dhal mixture one cup at a time to avoid over heating. Mix everything together at the end with salt and allow to ferment.

Linking these upto Vegan Thursdays.
Also linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.

Read more »

Masal Vada / Cabbage Dhal Vada | Snacks Recipes

When it comes to deep-fried snacks, LO is just like his Dad.. Loves 'em. I made this crunchy crispy vadas for lunch the other day. It was a great combo for the Mysore Rasam (recipe coming soon) I made. I used a combination of chana dhal and split moong dhal and added cabbage in the place of regular onions. 

Ingredients:
Inspired from here
Dhal measurements in 160 ml cup; Makes 12 vadas
Chana dhal - 1/2 cup
Moong dhal - 1/2 cup
Dry Red chillies - 2
Fennel seeds - 1 tsp
Asafoetida - 1/2 tsp
Cabbage, chopped fine - 1-1/2 cups (can substitute onions)
Green onions, chopped - a handful (optional)
Coriander leaves, chopped - a handful
Salt - to taste (see notes below)
Oil - for frying

Method:
Wash and soak the dhals together for 45 mins to an hour. Drain completely and grind coarsely with red chilli, fennel seeds and asafoetida. Mix with salt, chopped cabbage (or onions), green onions and coriander leaves. Heat oil for deep frying. Make small patties and deep fry until golden brown on the outside and cooked through in the inside.
Notes:
Add salt just before frying. If not frying immediately after grinding, cover and refrigerate until use.
Linking this up to Vegan Thursdays.

Read more »

Fettucine Avocado | Vegan Pasta Recipes

Ever wonder if you can convert something sinfully delicious to something deliciously healthy. Yes you can and I did too. Avocado to the rescue..  This is a healthier version of the classic Fettuccine Alfredo without all the not-so-good fats from the cream, butter and cheese. The creaminess and the fat in the avocado makes it a great alternative for the butter and cream in this recipe. Avocados are high in fiber and magnesium. It is true that avocado is high in fat but those are the good fats that is very good for your heart. 
Check out my recipe for Guacamole.

Ingredients:
Serves - 1-2
Dry Fettuccine pasta - 1/4 lb
Ripe Avocado - 1 small
Lemon juice - 1-1/2 tbsp
Extra Virgin Olive oil - 2 tbsp
Salt - a pinch
Pepper - a pinch

Method:
Cook the pasta in salted boiling water until done. Drain and reserve 1 cup of pasta water. Blend the avocado flesh, oil, lemon juice with salt and pepper. Add pasta water as needed to loosen the avocado puree. Transfer to a bowl and add the pasta. Toss well adding the pasta water as needed to loosen the sauce. Serve warm.
Notes: Add chopped parsley or basil as needed.

Read more »

Kadappa Sambar | Side Dish for Idli / Dosa

Are you someone who always tries to think hard when it comes to making a side dish for Dosa? Yeah, I am one of you. But I have an idea for today so you don't have to break your head next time. A simple side dish for Dosa, this Kadappa sambar is different from the Thanjavur kadappa which is made with moong dhal and potato. With fresh ground spices and garnished with mint leaves this sambar is sure to be voted as your family's new favorite.

Ingredients:
Recipe source - MIL;
Serves - 3-4; Preparation time - 10 mins; Cooking time - 20 mins.
Besan / Chickpea flour - 3 heaped tbsp
Water -  3 cups
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Onion - 1 cup, thinly sliced
Tomato - 1/4 cup, finely chopped
Mint leaves - a handful
Coriander leaves - a handful
Make a paste:
Ginger - 1" piece
Garlic - 3 cloves
Cinnamon - 1" piece
Cloves - 3
Fennel seeds / Sombu - 1 tsp
Poppy seeds / Kasakasa - 1 tsp
Green chillies - 2-4 (based on the heat of the chillies)

Method:
Mix the besan with 1 cup water and turmeric powder, set aside. Make a smooth paste of the spices under make a paste. Heat oil in saucepan and fry the onions until soft. Add the tomatoes with a pinch of salt. When the tomatoes become soft, add the ground spice paste and cook in medium flame for a couple of minutes or the raw smell of the paste vanishes. Now add the besan water with salt. Add 2 more cups of water and mix. Allow it to come to a boil and continue cooking in medium heat for about 15-20 minutes, until the besan cooks through and the raw smell of the besan disappears. Turn the heat off and add the chopped mint and coriander leaves. Cover and rest for 10 minutes. Serve hot with dosa.

Read more »

Agave Almond Clumpy Granola | Breakfast Recipes

I love oatmeal. It is a wholegrain and a great way to start your day. I top it up with the fresh fruits I have at hand and just enjoy. But for DH, ordinary oatmeal is bleh. For him I have to pep it up a little, like making it as a granola. OK, Now I am not saying he is overly excited about the oats in the new form, but he doesn't complain. Mission accomplished!
I also sneaked in a little pressed barley to the oats. In a granola, it doesn't even make a difference. You should definitely try it.
Also check out my other granola recipes, Granola with pear puree and Pumpkin Cranberry Granola.

Ingredients:
Rolled oats / Old fashioned oats - 4 cups

Rolled (pressed) Barley - 1/2 cup (can substitute oats instead)
Raw whole Almonds - 1/2 cup - chopped roughly
Salt - a pinch
Light Olive Oil  - 1/4 cup
Agave syrup - 1/2 cup (Can substitute honey or maple syrup)
Vanilla extract - 2 tsp

Method:
Preheat the oven to 275 F/140 C. Line a large baking sheet with aluminium foil. Pulse 1 cup of oats in blender until fine. Mix the oats, barley (if using), oats flour and salt in a large mixing bowl. Whisk the wet ingredients separately. Pour the wet ingredients over the oats and mix well. Spread in the baking sheet and bake in the upper rack of the oven for 25 minutes. Remove from oven and mix once. Do not over mix as it may disintegrate the beautiful clumps which are forming. Just scrape the bottom of the foil all over. Pop in the oven again for 10 minutes. Remove and sprinkle the nuts. Place in the oven again for 10 minutes. Now, turn the oven off and leave the oven door ajar for an hour or two. When completely cooled, transfer to an air-tight container. Keeps well for weeks, if it lasts that long for you.
Notes: Play around with the flavours. Cinnamon, Cardamom, Ginger are nice alternatives or additions to the vanilla. You could add about 1/2 cup of your favorite dried fruits.
Careful though, if you have little kids running around, you may want to make this granola during their naptime since we do not want the curious little ones anywhere near the hot oven with door open.
Linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.

Read more »

Avial / Vegetables in Coconut Stew | South Indian Curry Recipes

I am a little late, I know in wishing you a Happy Tamil New year. Iniya Thamizh Puthandu Nalvazhthukkal! I did not make any sweet today but I am sharing a delicious and authentic Avial recipe. "Avial", literally means boiling relating to the method in which the vegetables are cooked in this dish. Though I already have another Avial recipe here in this space, this is different because it is a vegan version. Yes, this does not have curd/yogurt in it but tastes perfect and will have people asking for a second helping.

Ingredients:
Serves - 2-3
Pumpkin - chopped into cubes - 1 cup
Carrot - 2 - cut to thick slices
Brinjal - 2 - cut lengthwise
Drumstick - 1 - cut into 2" pieces
Turmeric powder - 1/4 tsp (optional)
Coconut oil - 1 tbsp
Mustard seeds - 1/2 tsp
Dry red chilli - 1 (optional)
Curry leaves - a few

Make a paste:

Grated Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Green chilli - 1
Dry red chilli - 1
Pearl onions - 5

Method:
Make a smooth paste with the coconut and other ingredients in the group. Boil the carrots, brinjal, drumstick with salt, turmeric powder and 1-2 cups of water in a covered saucepan. When the vegetables are half-done, throw in the pumpkin pieces and continue cooking covered. When all the vegetables are almost cooked add the ground paste and water if needed (about a cup). Bring it to a boil and simmer for 5-7 minutes. In a small kadai heat the coconut oil and splutter the mustard seeds and curry leaves. Pour over the avial and serve hot.

Read more »

Vengayathal Thovayal / Spring Onion Chutney

Scallions or spring onion greens are the essential part for garnishing soups and many asian foods. But what happens to the white part of the spring onions. I try to sneak them in place of regular onions whenever possible. This chutney is one such way where you can make the best use of spring onions.

Ingredients:
Spring onion - 1/2 cup - chopped light green and white part
Urad dhal - 1-1/2 tsp
Dry red chillies - 2 (see notes below)
Grated Coconut - 4 tbsp
Tamarind - size of a marble
Salt - to taste
Oil - 1 tsp

Method:
Soak the tamarind in 2 tbsp of water. Heat 1/2 tsp of oil and fry the chopped spring onions until wilted. Remove and set aside to cool. Heat the remaining oil and fry the urad dhal chillies until the dhal turns light brown. Remove and set to cool. Grind the coconut, dhal, chilli, onions and tamarind (discard soaked water) with salt in a blender until almost smooth. Sprinkle little water as needed. Serve as a side. 
Notes:
2 red chillies was a right amount of heat for our family. You could add upto 4 based on your heat tolerance.
Serving suggestion: Put a dollop of this thovayal on hot steaming rice. Add 1/2 tsp of gingelly oil. Mix and enjoy!

Read more »

Aloo Capsicum Fry / Crispy Potato Bell Pepper Fry (Low-oil Recipe)

Ever wondered if you can make crispy potatoes with less oil. Yes, you can. Like any food potatoes need a cooking medium. For crispy potatoes the cooking medium would be oil which comes loaded with calories. So I used a shortcut and cooked the potatoes in water, just boiled them, no biggie. Then using very little oil and with a great help from a non-stick pan*, I finished this fry. Baby potatoes look beautiful while regular potatoes work perfectly well too.
* - Always use non-stick pan which have coating intact and pass on the ones which have scratches.

Ingredients:
Serves - 2-3
Baby potatoes - 5
Green bell pepper - 1
Oil - 1 tsp
Garlic paste - 1/2 tsp
Turmeric powder - a pinch
Chilli powder - 1/2 tsp
Curry Powder - 3/4 tsp
Salt - to taste
Method:
Boil and peel the potatoes. Cut into thin wedges. Cut the bell pepper into thin strips.
Heat a non-stick pan and spray some oil and saute the bell peppers for a couple of minutes. Remove and set aside. Heat oil in the same pan in medium heat and add the garlic paste, spice powders and salt. Mix well and add the cut potato wedges. Increase the heat to med-high and swirl around for about 2-3 minutes. Throw in the bell peppers and continue to fry until the potatoes form a nice crust on them. Remove and serve hot as a side. We loved it with creamy curd rice.

Read more »

Vegetarian Three Bean Chili / Chili Sin Carne | Vegan Chili

This post is due for a while now. Remember I told about my Valentine's day menu plan in my Orange Blueberry Cake post? Our Dinner was Onion Garlic Foccacia with this Vegetarian Three bean Chili. Since we did not make any plans to go out, I decided to make what I though DH would love for a good dinner. I had done all the chopping the previous day and kept in the refrigerator, soaked the beans overnight and cooked them in the morning. And when I had made the foccacia bread in the afternoon, this rarely took an hour to be finished. Dinner on the table without too much stress. Nothing elegant but it was hearty and home-made.

Ingredients:
Serves - 6-8; Preparation time - 8 hours; Cooking time - 1 hr.
Adapted from Cooking light - Way to cook vegetarian cookbook
Measurements in standard cups and spoons
Olive oil - 3 tbsp
Onion - 1 cup - chopped
Celery - 2 stalks - approx 1 cup chopped 
Carrots, medium sized  - 4 - cubed
Garlic cloves - 4 - sliced thin
Red bell peppers - 2
Cumin powder - 2 tsp
Paprika - 1 tsp (see notes for substitution)
Red pepper flakes - 1 tsp
Salt - 1 tsp or to taste
Vegetable broth (Low sodium) - 4 cups - click here for homemade stock recipe
Crushed tomatoes - 1-28 oz can
Dry Kidney beans - 2/3 cup (see notes)
Dry Black beans - 2/3 cup
Dry Pinto beans - 2/3 cup
Spring onions / Green onions - 1/4 cup

Method:
Pick over and soak all the beans together for 8 hours or overnight. Cook with 6 cups of water and 1 tsp of salt in a pressure cooker for 1 whistle. Alternatively the beans can be cooked in stove top until cooked through. Preheat the broiler. Slice the red bell peppers in half lengthwise and place cut side down in a foil lined baking pan. Broil for 12-15 minutes or until the skin is charred. When done place in a glass bowl with a tight fitting lid for about 15 minutes. This lets the bell peppers to sweat and helps easy removal of skin. After removing the skin cut into bite sized pieces. 
In a heavy saucepan, heat oil and saute the chopped onions and celery until cooked through, about 12-15 minutes. Add the garlic cloves, cumin, paprika, pepper flakes and salt. Cook for another 2 minutes. Add the bell peppers, carrots, vegetable broth and canned tomatoes. Mix well and check for salt. Cover and cook in medium heat until the carrots are cooked, about 15 minutes. Add the cooked beans and mix. Cover and continue to cook for 10 minutes. Remove the cover and cook for another 10 minutes or until the desired thickness is achieved. Serve hot topped with green onions.
Notes:
Instead of dry beans, use canned beans, one of each kind. Kashmiri chilli powder can be substituted for paprika. 
Linking this up to Priya's Vegan Thursdays.

Read more »

Sichuan-style Asparagus Stir-fry | Vegan Chinese Recipes

Asparagus is in season now and I am making full use of it. We always love the simple oven roasted asparagus with salt, pepper and olive oil. But this time I made a PF Changs replica, Sichuan style Asparagus. Spicy, Salty and with a little zing from the ginger, it is a perfect side for your Chinese themed party. I made this as a side for my Tofu and Bell pepper Fried rice.

Ingredients:
Serves - 2
Asparagus - 1 bunch
Onion - 1/2 of a big one
Ginger paste - 1/2 tsp
Soy Sauce, Low sodium - 2 tbsp
Rice wine vinegar - 1 tbsp
Corn starch - 1 tsp
Brown Sugar - 1/2 tsp
Water - 1/4 cup
Red chilli sauce - 1 tsp (I used Sriracha)
Sesame oil - 3 tsp

Method:
Wash and trim the ends of the asparagus. Slice on a bias. Whisk together soy sauce, vinegar, brown sugar, corn starch and red chilli sauce. Heat 1/2 tsp of oil in a skillet or wok in high heat and fry the onions until brown, about 3-4 minutes. The onions need not be fully cooked. Remove to a plate. Heat another 1/2 tsp of oil and fry the asparagus for about 5-7 minutes in high heat. Transfer to the plate of onions. Heat 2 tsp of oil and add the ginger paste. After a couple of seconds add the sauce mix and let it cook for 2 minutes. Add water now. When it starts to bubble, add the asparagus and onions. Mix well. Remove from heat and serve.
Notes: I did not add salt to this dish because the salt in the soy sauce is enough. You may add salt if needed.

Read more »

Chettinadu Poondu Kuzhambu / Spicy Garlic Tamarind Curry | South Indian Curry Recipes

Chettinadu is a region in Tamilnadu, the Southern state of India. The recipes specializes in using freshly ground spices added to make tasty food. Most of the recipes are spicy and tangy with the liberal use of the flavorful spices and herbs native to India. Did you know that many south indian dishes taste better if pearl onions are used instead of the regular onions. Also no, we do not add curry leaves to every dish but there are certain dishes which just can't be made without the aroma of the curry leaves in it. This is one such kuzhambu which has simple ingredients but makes you want to go for another serving.

Ingredients:
In standard cup measurements
Garlic - 3 whole - 1/2 cup heaped
Pearl onions - 10
Tamarind - size of a lemon
Pepper corns - 1-1/2 tsp
Ghee - a few drops
Coriander powder - 1/4 tsp
Tomato - 2 (medium sized, about 1 cup chopped)
Onion - 1/2 cup (chopped) or 10 pearl onions
Sesame oil - 4 tbsp
Tempering:
Fenugreek seeds / vendhayam - 1/4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a few
Asafoetida - a pinch

Method:
Soak the tamarind in hot water and extract about 3 cups of juice. Roast the pepper corns in ghee. Make a fine powder. Grind the tomato and onion to make a paste. Heat sesame oil in a kadai and splutter the ingredients for temepring. Add the peeled garlic cloves and pearl onions and fry until it is almost cooked. Add the ground pepper powder, coriander powder and fry for another minute. Pour the ground paste and cook in medium heat until the raw smell disappears and the oil oozes out of the mixture. Mix the tamarind juice and salt. Allow it to come to a boil in med-high heat and simmer for 15 minutes. Serve hot over rice with a simple poriyal or fryums.
For the Carrot Beans Poriyal featured in the picture, click here.\
Linking this up to Flavor with Spices - #1.

Read more »

Parsley Chutney | Side dish for Idli Dosa

A simple coconut chutney is a go-to side dish for dosa in most South-Indian homes. But parsley is not something commonly used in India. Its cousin Coriander leaves, aka Cilantro is the ruler there. But having access to parsley I had always wanted to try in my cooking for its health benefits. Did you know that Parsley is rich in antioxidants, Vitamin K, Vitamin A and also a great diuretic. I would recommend to try it in salad, throw it in some pasta or better yet make a chutney like this or try in a recipe for a chapathi side.

Ingredients:

Inspired from here 
Fresh Parsley - 1/2 bunch - washed and leaves picked
Grated Coconut - 1/2 cup
Gram dhal / Pottukadalai - 2 tbsp
Green chillies - 1
Ginger - 1/2 " piece
Salt - to taste
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Urad dhal - 1/2 tsp
Curry leaves - a few

Method:
Saute the parsley leaves in a heated dry pan until it wilts slightly, about half a min. Grind the parsley, coconut, gram dhal, ginger, green chilli and salt to a smooth paste. Heat oil and splutter the mustard seeds, urad dhal and curry leaves. Pour over the chutney, mix. Serve as a side dish for idli/dosa.

Linking this up to Priya's Vegan Thursdays.

Read more »

Pasta Aglio E Olio | Vegan Pasta Recipes

Pasta Aglio E Olio means Pasta with Garlic and Olive Oil in Italian. A simple pasta flavored with garlic and olive oil, it is one of the classic pasta dishes. I added some chopped bell peppers and a little lemon juice to brighten things up, since, you know I love lemony anything. 
I adapted this recipe from a Pasta Cookbook which my friend Denny gave me when we visited her for Christmas. Spaghetti is the best choice for this pasta dish. Since I did not have any spaghetti in hand and wanted to introduce pasta to my 1.5 yr old with a fun shape, I used Campanelle.

Ingredients:
Serves - 3
Pasta - 1 lb box
Bell peppers - sliced thin - 1 cup (I used a combination of green and mini red, orange, yellow peppers)
Garlic cloves - 6 - slivered
Extra Virgin Olive Oil - 6 tbsp
Res Pepper Flakes - 1/2 tsp
Lemon Juice - 2 tbsp
Parsley / Cilantro - 3 tbsp
Salt - to taste

Method:
Cook pasta according to package instructions. Reserve 1 cup of the pasta boiled water. Drain and set aside covered. Heat 4 tbsp of oil in a wide non-stick pan and add sliced peppers and saute for 2 minutes. Add the slivered garlic cloves and saute another 2 minutes. Throw in the red pepper flakes and toss for a couple of seconds. Add the pasta water and lemon juice with salt and simmer for 2 minutes. Add the pasta, parsley and toss. Add the remaining olive oil. Serve warm.
Linking this up for Priya's Vegan Thursdays.

Read more »

Tofu Bellpepper Scramble / Tofu Bhurji | Vegan Breakfast Scramble

This is a simple Vegan scramble with Tofu and Bell peppers which is a great dish for breakfast or as a snack. It is really versatile that it can be stuffed as a sandwich, rolled in a chapathi like khatti roll or had as a side dish for rice. I got this bag of cute little mini peppers which I had to add in every stir fry dish I make. Peppers are storehouses of antioxidants and Vitamin C and hey, it makes the dish colorful and appetizing. Bell peppers can be readily substituted with chopped boiled carrots, green beans and peas. 

Ingredients:
Serves - 2
Tofu - 1/3rd of a block
Bell peppers - chopped - 1-1/2 cups (I used a mix of mini red, orange and yellow peppers)
Green Bellpepper / Capsicum - 1/2 - chopped fine
Oil - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1/4 tsp
Cumin powder - 1/4 tsp
Garam Masala - 1/4 tsp
Salt - 1/4 tsp

Method:
Crumble the pressed tofu into little pieces. Heat 1 tsp of oil with the spice powders and a pinch of salt. When it is heated through add the crumbled tofu and fry in medium-high heat for about 2-3 minutes until it starts to become light brown. Remove and set aside. Spray some oil in the pan and fry the chopped bell peppers in medium-high heat until it starts to brown. Add the fried tofu and add salt if needed. Mix well and remove from heat. Serve hot.

Read more »

Aloo Capsicum Bhaji / Bell Peppers Potato Curry | Indian Curry Recipes

Bhaji is a simple curry prepared with vegetables. This is one such curry I prepared aimlessly. To be honest, I wasn't sure what I was going to do and how I was going to make this curry for the Methi Paratha for which I had prepared the dough. All I wanted was a potato capsicum combo, which we love and I wanted to make it little spicy, since LO was not going to eat that. I was planning to give Kavin just the paratha with some yogurt or milk. So I went ahead, out and out to prepare a spicy bhaji to go with the parathas.

Ingredients:
Serves - 3-4
Potatoes - 3
Green Bell Peppers / Capsicum - 2
Tomato - 2 ripe
Oil - 1 tsp
Cumin seeds - a big pinch
Ginger garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder  - 1/2 tsp
Garam masala powder - 3/4 tsp
Water - 1 cup

Method:
Cut the potatoes and bell peppers into 1 inch cubes. Heat 1/2 tsp of oil in a kadai and fry the potatoes in high heat. It should be enough if the potatoes form a golden crust on them and it is not needed that the potatoes should be cooked through. Remove and set aside. In the same kadai add a few drops of oil and fry the bell peppers/capsicum. Fry until it starts to brown, in high heat. Remove and set aside. Heat 1 tsp oil in a kadai and add the cumin seeds and the ginger garlic paste. After about a min, add the chopped tomatoes with a pinch of salt. When the tomatoes become mushy and cooked completely add the spice powders and mix well. After about a minute or so add the water, cover and allow it to boil. When it comes to a boil, add salt and potatoes. Cover and continue to cook for another 5 minutes. Add the bell peppers now and and cook covered for another 2 minutes. Remove from heat and garnish with chopped coriander leaves. Serve with any paratha of your choice.
Notes:
Freshly squeezed lemon juice and chopped raw red onions are other garnish suggestions. You can always add more water as needed for the curry's consistency. The frying of the potatoes and capsicum prior to making the curry is purely optional. I just like the smoked flavour. 

Read more »

Thengaipal Sadham / Coconut Milk Pulao | Indian Rice Recipes

A simple rice dish that is rich and delicious. Perhaps those words are  just enough to introduce this tasty Thengaipal (Coconut Milk) Sadham. With just a few ingredients it is truly a mystical food. I made this for lunch the other day with Vegetable Kurma. Great Pair I would say!

Ingredients:
Recipe source - Mother-in-law
Serves - 3
Rice - 1-1/2 cups
Thick Coconut milk from can - 1 cup (See notes below)
Water - 2 cups
Oil - 1 tbsp
Cumin seeds / Jeera - 1/2 tsp
Coriander Powder - 1/2 tsp
Onion - 1 cup - sliced
Garlic  - 5 cloves - sliced
Green chillies - 2
Salt - to taste

Method:
Wash and soak rice in water for 15 mins. Heat oil in a pressure cooker and splutter the cumin seeds and green chillis. Add the onion and garlic and saute until the onion turns light brown. Add coriander powder, salt and mix well. Add the coconut milk, water along with the drained rice. Cover and cook for 2 whistles. Serve with any spicy kurma of your choice.
Notes:
If using home made coconut milk, add 2 cups coconut milk with 1 cup water. If not cooking in pressure cooker, cover and cook for 15 minutes in medium-high heat.
Linking it to Priya's Vegan Thursdays.

Read more »

Buddha's Delight | Vegan Chinese Recipes

Whenever we have tofu at home, Sunday's lunch is normally chinese or thai. It would be a simple Garlic basil tofu fried rice, Thai Green Curry or Tofu Szechwan. Last week I tried this simple Buddha's Delight, a true vegetarian Chinese dish with ample fresh vegetables and tofu on a soy based sauce. Ever since I got this Cooking Light - way to Cook Vegetarian cookbook, I have been wanting to try all the recipes in it. This recipe is my third attempt from the book. I have already tried and posted the Tofu Szechwan. I also made Vegetarian Chili for dinner one day, which was truly scrumptious, but couldn't get decent pictures since it is winter, it starts getting dark here by 4 PM.

Ingredients:
Carrots - 3 - peeled and sliced on the bias
Broccoli - 1 - cut into florets
Snow peas - a handful
Green onions / Spring onion greens - 1-1/2 cups
Ginger - grated - 1 tbsp
Garlic - 2 cloves - minced
Salt - 1/2 tsp or to taste
Oil - 2 tsp
Extra Firm Tofu - 1 block
Sauce:
Vegatable broth - 1 cup
Corn Starch - 1 tbsp
Marinade:
Soy Sauce (Low sodium) - 3 tbsp
Sesame oil - 1 tbsp
Rice wine vinegar - 1 tbsp
Sugar - 1 tsp

Method:
Press the tofu to remove excess liquid. Cut into small cubes or triangles. Mix the ingredients for the marinade the toss the tofu in it. Keep it covered in the refrigerator for 1 hour, mixing once in between. Mix the broth and corn starch in another small bowl with a whisk. Drop the broccoli florets and the carrot slices into boiling water for about 90 seconds and drain and plunge immediately into an ice bath. Let it rest for a few minutes and then drain again. Heat oil in a wide non-stick skillet. Drain the tofu and reserve the marinade. Add the tofu to the skillet and fry for about 7-10 minutes in medium-high heat until all the sides are light brown. Now add the green onions, garlic, ginger and fry for a couple of minutes. Add the snowpeas and fry for a minute followed by the broccoli and carrots. After about 5 minutes, add the sauce mixture, reserved marinade and salt. Cook in medium flame until the sauce thickens a bit. Serve hot over steamed rice.
Notes: Any vegetable can be added to this dish. Baby corns, bamboo shoots, cauliflower, water chestnuts are best additions.

Linking this up to Vegan Thursdays.

Read more »

Pumpkin Cranberry Granola | Healthy Breakfast Recipes

After the success of my Pear Granola recipe, I have been making granola at home quite often with fresh fruit purees and Kavin's leftover store-bought fruit puree baby foods. Every time I try with a different nuts and sweetener combination. 
When most people love and wait eagerly for the spring season, somehow my favorite one is the autumn or the fall season. I love orange, orange everywhere starting with the falling leaves, persimmons, sweet potatoes and of course pumpkins. This pumpkin cranberry granola is another one on the line celebrating the fall season.

Ingredients:
Serves - 6
Rolled Oats - 3 cups
Roasted Pepitas - 1/2 cup
Cranberries - 1/2 cup
Cinnamon (ground) - 1 tsp
Ginger (ground) - 1/2 tsp
Salt - 1/2 tsp
Pumpkin puree - 2/3 cup
Olive Oil - 2 tbsp
Maple Syrup - 1/4 cup
Brown Sugar - 2 tbsp (optional)

Method:
Preheat the oven to 300 F/150 C. Line a large baking sheet with parchment paper. Mix the pumpkin puree, cinnamon, ginger, salt, oil, maple syrup and brown sugar (if using). Pour over the oats and mix well. Spread on the baking sheet and bake for 50 minutes. Pull out the baking sheet every 10 minutes and mix the oats with spoon to allow even cooking. In the last 10 minutes, fold in the pepitas and cranberries. When done, allow to cool in the baking sheet. The oats crisp up when cooled. Serve for breakfast with yogurt or milk.
Linking these up for Vegan Thursdays!

Read more »