Weekday Indian Lunch

A typical Indian lunch or dinner consists of a serving of vegetables, a serving of lentils for protein, a small serving of salad and rotis. Some people prefer to end the meal with rice, others take some chutney or pickle with their meal. I used to hate it when my mom made me finish everything on my plate when I was younger, or made me drink a glass of milk everyday, or made sure I ate plenty of lentils and salad. Now, I see the value in it and I’m infinitely grateful.

I recently had a bout of terrible gastric problems. Everything was causing a lot of gas, acid reflux and abdominal pain. My mom made me promise I’ll eat like I used to back at home for a while. To my surprise, it helped a lot and most of my problems went away. Of course, the major culprits were dairy and tofu, which I’ve stopped eating. Sigh. Anyway, this post has recipes for moong dal, and okra and potato dry vegetable. I’ll post more recipes for lentils and vegetables soon!

Servings: 2 Prep time: 20 minutes Cooking time: 40 minutes

Ingredients

For the moong dal

Split green gram with skins (moong dal chilke vali) 1/2 cup
Dry fenugreek leaves 2 tbsp
Salt 1/2 tsp
Turmeric powder 1/4 tsp
Canola oil 2 tsp
Black mustard seeds (rai) 1 tsp
Asaphoetida (hing) 1/8 tsp
Granulated sugar 1 tbsp
Water 1 cup

For the okra and potato dry vegetable

Indian okra 1.5 lbs (around 0.6 kg)
Potatoes 1 medium
Black mustard seeds (rai) 1 tsp
Turmeric powder 1/8 tsp
Chili powder 1 tsp
Coriander powder 2 tbsp
Salt as needed
Canola oil 4 tbsp

Instructions

For the moong dal

In a pressure cooker, heat the canola oil till smoking, then add mustard seeds
Once seeds have spluttered or popped, reduce the heat to low and add the asaphoetida, followed by the turmeric powder
Add the lentils (green gram), dry fenugreek leaves, salt and sugar and mix well
Add the water and stir well. Then close the lid of the cooker and increase the heat to high
Once the first whistle goes off, reduce the heat to low and cook for 8 minutes.
Release pressure naturally, then this ready to eat!

For the okra and potato dry vegetable

Wash the okra thoroughly and dry very well. Cut the okra into slices along the cross section
Peel and cut the potato into 1/4” cubes
Heat the canola oil in a pan.
Add the potatoes and cook till tender, then remove to a plate
In the same pan, add black mustard seeds and wait for them to pop. Then add the slices okra
Mix gently, then add all spices except coriander powder. Sauté till spices are fragrant. Add salt and mix gently
Spread the okra into as thin a layer as possible and let it cook till it is a little crispy and all the stickiness has gone.
Add coriander powder and potatoes. Mix well and serve immediately!

Tips

These two things can be made side by side. Put the lentils to cook, then start with the vegetable prep. The dal will be cooked by the time you start cooking the vegetable, and the pressure will release naturally by the time the vegetables are cooked. If making roti, you can start making those after starting to cook the vegetable. This way, everything will be ready at about the same time.
You can wash and dry the okra beforehand, so it’s very dry when you start cutting it
This dal freezes very well. I always make some extra for days when I don’t want to cook
You can use 1/2 cup of chopped fresh fenugreek leaves instead of dried ones in the dal recipe
You can get more okra and eliminate the potato entirely from the recipe as well. While buying okra, make sure each one is soft and pliable. This makes a good vegetable. If the ones is hard, the texture of the vegetable will not be good
The cooking time will vary depending on how you handle slime. Okra is very slimy, and the longer you cook it, the less slimy it becomes. I hate okra’s texture so I cook the vegetable till it becomes a bit crispy
Don’t skimp on the oil in the vegetable recipe, it’s required for good texture.
Start with a small amount of salt. Okra shrinks a lot while cooking, so you can add salt later if required.

I have learnt these recipes by watching my mom cook, so they’re all somewhat special. I get very nostalgic while eating a typical Indian home cooked meal. I hope you give these a try and as always, let me know how it goes!

Pineapple Sheera

Pineapple sheera is a South Indian sweet dish made of semolina. Traditionally, this contains a lot of dairy, but I have modified the recipe so I can eat it. It’s not too sweet, so it’s the perfect dish for all times of the day. I first ate it at one of the best South Indian restaurants in Mumbai called Ramashraya. This was the first time I made it though. Now, this isn’t the most traditional way to make it, but it’s very easy and foolproof.

Servings: 4 Prep time: 5 minutes Cooking time: 15 minutes

Ingredients

Fine semolina flour 1/2 cup
Granulated sugar 1/2 cup
Boiling water 1 1/2 cup + 2 tbsp to dissolve saffron
Chopped pineapple 1/2 cup
Cashews 15 whole
Clarified butter or coconut oil 4 tbsp
Cardamom powder 1/4 tsp (optional)
Saffron 2-3 strands (optional)

Instructions

Cut the cashews into smaller pieces, preferably not more than 3 from one cashew
Heat 2 tbsp clarified butter in a non stick pan on medium low heat. Add the cashew pieces and sauté till they turn a light gold. Remove to a plate with a slotted spoon
Boil water on the stove or in a kettle while the cashews roast. Once boiled, soak the saffron strands in 2 tbsp water in a small bowl. Set aside till needed. Using saffron is optional, and you can totally skip it. I haven’t used it in the picture!
In the same pan, add the semolina and cook constantly stirring till it smells roasted and turns a dark yellow (about 10-12 minutes)
Slowly add 1 1/2 cups of boiling water, while stirring constantly to make sure no lumps are formed. I’ve found that a silicon spatula works best here.
Once the water has been absorbed, add the sugar and stir to dissolve it. The mixture will loosen as the sugar dissolves, then it will start sticking to the sides of the pan
Once the mixture is homogeneous, add the remaining 2 tbsp clarified butter and mix well. The mixture will come together in the pan and stop sticking to the sides
Add the pineapple, saffron strands with soaking water, cashews and cardamom powder. Mix well and serve hot!

Tips

I like buying a whole pineapple and chopping it up myself since it’s cheaper. You can use pre diced pineapple as well
If you’re okay with dairy, use an equal mix of water and milk instead of just water here for better texture and richer taste
Any type of nut can be used in the recipe if cashews are not the available. I also use 1/4 cup cashew pieces sometimes due to the fact that they’re cheaper. Nuts can also be eliminated entirely if needed
Clarified butter or ghee has negligible amounts of lactose and most people are able to digest it (myself included). However, you can use coconut oil to make the recipe vegan!
Please make sure to use a non stick pan and a silicone spatula to make this for the perfect texture and avoid a sticky mess on your pan
You can increase the amount of fat if you’re not counting calories. The more the fat, the better it will taste

The savory version of this recipe, upma, is also one of my favorites. I’m glad my grandmother was able to pass on the the technique to make it and the recipe before she passed away. It’s thanks to her technique that all my semolina recipes turn out perfect, including this one. I hope you give this one a try soon and as always, please let me know how it goes!

Wanpaku Sandwich

There are so many channels on YouTube showing Korean cafe vlogs. I stumbled upon these sandwiches on one such vlog. Those sandwiches looked amazing and filling. Once I made it myself, I became a fan. They are a a bit tricky to assemble, but the effort is well worth it.

The bread to filling proportion makes this a good breakfast for people eating less carbs. It can also be customized to your liking. This blog post is more about how to assemble the sandwich and a few ideas for the filings. You can pretty much try anything you like as a filling though!

Filling ideas

Sautéed mushrooms with garlic powder, onion powder, salt and pepper
Sliced cucumber, tomatoes, avocado and radish
Greens like arugula and lettuce. Lettuce is better since it will provide better structure than arugula
Boiled potatoes, cut into slices and seasoned with any dry herb or spices and salt
Roasted sweet potato slices with salt
Grilled or fried marinated tofu, chicken or other choice of protein
Hard boiled eggs, well scrambled eggs or omelette
Roasted bell pepper halves
Shredded green and purple cabbage
Deli meats and sliced cheese
Pickled vegetables, with moisture removed

Ingredients and Tools for Assembling

Plastic wrap
Parchment paper (optional)
Thick cut pillowy bread like Shokupan. I’ve also used normal grocery store bread, but it tends to tear in the middle. It’ll just take more care and effort
Sauces of choice. Mayonnaise and mustard work on most sandwiches, but I bet tonkatsu sauce would work well with fried pork cutlets
Desired fillings

Instructions for Wrapping

Prepare 4-5 fillings of choice. Make sure to pay attention to colors and shapes of the fillings. The sandwich cross section will look vibrant if the colors are coordinated correctly. The structure will be strong if the ingredients are a combination of flat, bigger pieces and flexible or chopped
Cut a large piece of plastic wrap and place a slice of the bread in the center of the wrap
Place the flat fillings on the bread slice, drizzle on the sauces and arrange big pieces on the sauces. Top with flexible ingredients and then place the other bread slice.
Tightly wrap the plastic wrap around the assembled sandwich.
Neatly wrap the parchment paper around the plastic wrap if desired
Cut the sandwich into two halves. Don’t forget to keep it wrapped up as you eat! Only unwrap a little at a time to avoid a mess

Recipe for Sandwich in the Picture

Ingredients

Extra firm tofu 4 oz
Soya sauce 2 tbsp
Sambal 2 tsp
Brown sugar 1 tbsp
Sesame oil 1/2 tsp
White vinegar 1/2 tsp
Sliced mushrooms 1/2 cup
Sliced tomato 2-3 slices
Sliced avocado 1/4 of an avocado
Lettuce 3-4 leaves
Thick cut white bread
Mayonnaise 1 tbsp
Sriracha 1/2 tbsp
Parchment paper
Salt as required
Ground black pepper as required
Canola oil as required
Sticky tape (optional)

Instructions

Squeeze and press the tofu to remove as much water as possible. Slice into thick pieces
Mix soy sauce, sambal, sesame oil and brown sugar in a container. Taste and season with salt as needed. Add the tofu and marinate for minimum of 15 mins or up to 12 hours
Heat some canola oil in a pan and add the tofu slices. Cool until brown and crispy on both sides. Remove to a plate
Add the sliced mushroom in the same pan and season with salt and pepper. Sauté till all water has evaporated.
In the meantime prep other ingredients as mentioned in the ingredient list
Cut a large square of parchment paper and lay it flat on the cutting board
Place a slice of bread on the parchment paper in the center. Fold 1-2 leaves of lettuce and place on the bread slice, then arrange the tofu slices on top
Arrange tomato slices on top of the tofu, then carefully place avocado slices on the tomato
Drizzle the mayonnaise and sriracha on the avocado, then carefully add the sautéed mushrooms on top
Fold a few more leaves of lettuce and place on top of the mushrooms. Close the sandwich with another slice of bread
Take one side of the parchment paper and fold it over the sandwich. Repeat with the other side, making sure the sandwich it tightly enclosed
Tuck in the sides of the parchment paper, much like wrapping a gift. A few pieces of sticky tape might come in handy here.
Slice the sandwich down the middle and enjoy!

I absolutely loved putting together different ingredients for creating different cross sections. This recipe is also a good way to get rid of any leftover veggies which might be about to go bad. I’ve made these for breakfast, taken them on picnics and also prepped the ingredients beforehand so I’d just need to assemble the sandwich every day. One half was enough for my breakfast, so my husband and me shared one sandwich. Eating this also helped maintain good digestive health due to the amazing amount of fiber they provide. I hope you give these a try and as always let me know how it goes!!!

Edamame Truffle Dumplings in Miso Broth

There’s a great local restaurant in Austin that serves seasonal food called True Food Kitchen. Their food taught me to eat farro, which is quite an achievement. I first ate edamame truffle dumplings at this place, and immediately fell in love. The truffle flavor was not overpowering and I could still taste the edamame and miso. The only drawback: it was so expensive.

I set out to recreate the dish at home. I’d never cooked with miso, so buying a whole tub of it at the Asian market seemed risky. I did it anyway. I also bought fresh dumpling wrappers and kombu. Fresh edamame are hard to find, but every major retailer stocks frozen ones. I recommend buying shelled edamame, since this means you don’t have to shell them. Walmart has some good options for truffle oil, which is what is used in this recipe. You can use fresh truffles, but they are very expensive.

Servings: 4 Prep time: 30 minutes Cooking time: 15-20 minutes

Ingredients

For the edamame truffle dumplings

Frozen shelled edamame 1 10 oz package
Truffle oil 2 tbsp
Salt 1/2 tsp
Pepper 1/4 tsp
Miso paste 1 tsp (white miso is preferred)
Garlic cloves 2
Water as needed to grind
Wonton wrappers 30

For the miso broth

Miso paste 4 tbsp
Kombu 4-6 pieces
Water 8 cups
Low sodium soy sauce 2 tbsp
Salt as required

For assembling one bowl

Prepared dumplings and broth
Sesame seeds 1 tsp
Sesame oil 1/2 tsp (optional)
Truffle oil 1/2 tsp
Chili oil 1/2 tsp (optional)
Green onions chopped 2 tsp

Instructions

Cook the frozen edamame according the package instructions and let cool for 10 minutes
Soak the kombu in cool water for 2-3 minutes, then wash thoroughly.
Place 8 cups of water in a heavy bottomed pan and add the kombu. Bring this to a simmer and steep for 5-10 minutes.
Remove the kombu from the broth, and reduce the heat to low. This will ensure that the broth remains warm, but does not boil or simmer
Place the miso paste in a fine sieve with a handle. Dip the sieve bottom into the broth, but make sure the top does not submerge into the broth entirely. Dissolve the miso paste into the broth using a spoon. The sieve will ensure that there are no lumps in the broth and the miso dissolves properly
Add the soy sauce to the broth and taste for seasoning. Add salt if required.
Once the edamame are cool enough, add all ingredients for the dumplings except the wrappers to a food processor and grind into a thick paste. Add water 1 tsp at a time as needed, but make sure the mixture does not become too loose. The paste does not need to be super smooth.
Wet the edges of the dumpling wrappers, place about 1 tbsp of the filling in the center and fold into the desired shape. Since these will be boiled, make sure to seal the edges firmly.
Boil two cups of water in a deep saucepan and cook the dumplings for around 8 minutes.
In the meantime, add the truffle oil, sesame oil and chili oil to a bowl in the quantities specified assembling. Add 6-7 cooked dumplings to the bowl, then top with about 2 cups of broth.
Sprinkle sesame seeds and green onions on top and enjoy!

Tips

You can use homemade fresh dumpling wrappers as well. Since these are more flexible, you can put more stuffing than store bought wrappers. Fresh dumplings can also be boiled directly in the broth since they have very less corn starch on them.
Please do not skip using the sieve to dissolve the miso paste or the broth will be grainy
You can also use store bought miso broth. Ocean’s halo is a good brand to try and I’ve seen it at Walmart before
The dumplings can also be cooked like potstickers if you have the patience. I don’t, so I just boil them.
Make a double serving of the dumpling filling and wrap a few more! These freeze very well.

This recipe is a little time consuming if you’re not used to folding dumplings. However, it’s so delicious that it’s worth it and the ultimate comfort food in winter. The broth is very versatile and you can use it for other things too. Try adding tofu and greens to make miso soup or just drink it as it is! It has amazing health benefits as well. Since miso is fermented, it’s also easier on the stomach. I have digestive issues if I eat tofu, but edamame and miso do not cause any problems. So, I hope you give this a try and as always let me know how it went!

Instant Pot Dum Aloo

I’ve never been able to eat yogurt on its own. It has a very specific smell and texture, which I really do not like. However, I can eat a lot of it in this dish. Dum Aloo originated in the northern state of Kashmir in India. It has many variations around the country. This recipe is for my favorite one! Moreover, it’s made in an instant pot. So there’s very little chance of something going wrong. I’ve adapted the recipe from Rachna’s kitchen corner. Her website has a bunch of good Indian recipes, so definitely check it out!

Servings: 6 Prep time: 30 minutes Cooking time: 8-10 minutes plus the time for natural release of pressure

Ingredients

Baby potatoes 12-15
Canola oil 4 tbsp
Cashews 15 or Cashew pieces 1/4 cup
Fennel seeds 1 tsp
Cumin seeds 1 tsp
Chickpea flour 1 tbsp (optional)
Tomatoes 2 medium
Bay leaf 1
Black cardamom (also called badi elaichi) 1
Cloves 1 tsp
Turmeric 1/2 tsp
Chili powder 1 tsp (adjust according to taste)
Coriander powder 2 tsp
Garam masala 2 tsp
Cumin powder 1 tsp
Crushed dry fenugreek leaves 1 tsp (optional)
Plain yogurt 1 cup
Water as required
Salt according to taste

Instructions

Soak cashews in boiling water for at least 15 minutes, then transfer to a blender. Add the fennel seeds and blend until fairly smooth. Save the soaking water and add it to the blender 1 tsp at a time for easier blending
Clean and peel the baby potatoes. Then prick the surface with a toothpick all over.
Switch on the instant pot to the sauté mode and add the oil to the pot.
Once heated, add the baby potatoes. Turn once in a while until the potatoes are a nice golden brown. Remove on a paper towel.
Add the cumin seeds to the heated oil in the instant pot.
Add the bay leaf and cardamom, then add chickpea flour and sauté for 2 minutes or till the raw smell goes away
Add the ground cashew fennel paste and sauté for 2-3 mins. In the meantime, grind the tomatoes in the same blender jar
Add the tomato purée to the instant pot and cook till oil is released.
Grind the cloves in a mortar and pestle. Add the turmeric, coriander powder, chili powder, clove powder and garam masala to the pot and sauté till the spices are fragrant.
Beat the yogurt in a bowl with a fork until smooth. Reduce the heat setting on the instant pot and add the yogurt. Mix vigorously
Add the baby potatoes and enough water to cover everything (at least 1.5 cups)
Add salt according to taste and put the lid on the instant pot.
Cook on high pressure for 8 mins (10 if the potatoes are larger than expected) and let the pressure release naturally.

Tips

If baby potatoes are not available, you can cut up some normal potatoes. The cooking time should be reduced to 4 minutes in this case.
If you do not have black cardamom, use 2 green cardamom pods or 1/4 tsp cardamom powder. If using the powder, add with other ground spices
This can also be made on the stove. Follow the recipe as written, and cook covered for 15 minutes or until potatoes are fork tender instead of pressure cooking
Please make sure to reduce the heat when adding yogurt and mix vigorously. This will prevent the yogurt from curdling.
You can skip the chickpea flour in the recipe, but I’ve found it helps stabilize the yogurt.
This gravy is very flavorful and I’m sure it will work with anything you add to it. Try vegetables or chicken!
Enjoy this with rice, naan or any bread of your choice.
Please make sure you prick the potatoes well. This helps the gravy to penetrate inside and it flavors the potatoes. It will taste bland if you skip this step

I absolutely love this recipe and make it at least once a month. It’s not super difficult and it freezes really well. I was skeptical at first since it has potatoes and yogurt. However, the taste and texture did not change at all on defrosting. It will only last for about a month in the freezer, so make you eat it all before then! I hope you give this recipe a try and as always let me know how it goes!

Vegan Savory Crepe Stacks

I’ve taken another long break this time. I was trying out some new recipes, and very few turned out exactly how I wanted them to. I do have a bunch to share now, so here’s a brunch recipe!

This recipe is fairly labor intensive. I recommend making it on a weekend while sipping on a nice smoothie. I was terribly hungry by the time this was done. On the plus side, these are fairly easy to make and it’s something fun to do together with your partner or kids!

Servings: 2 Prep time: 1 hour 10 minutes Cooking time: 30 minutes

Ingredients

For the pancakes

All purpose flour 1 cup
Salt 1/2 tsp
Plant milk 1 1/2 cups (I used oat milk)
3 tbsp canola oil, or any tasteless oil

For the tofu salad

Extra firm tofu 10 oz
Vegan mayonnaise 3 tbsp
Salt 1/8 tsp
Ground black pepper 1/4 tsp
Garlic powder 1/2 tsp
Mixed dried herbs 1/2 tsp, or 1/4 cup finely chopped fresh herbs
Canola oil 1 tbsp

For assembling

Prepared crepes and tofu salad
Baby arugula 4 cups
Avocado 1 large

Instructions

Mix all ingredients of the crepe batter, pass through a fine mesh sieve and set aside for at least 1 hour.
Add 1 tbsp canola oil to a medium pan and set on medium heat
Crumble the tofu and add it to the pan and sauté till all moisture has evaporated and the tofu is slightly crispy
Remove to a medium bowl and let cool to room temperature
Heat a small non stick pan on low heat, and brush on some oil
Pour 1/4 cup crepe batter into the pan and swirl the pan to spread it into a thin layer
Carefully flip the crepe when it looks just set on the top and cook the other side for about 30 seconds
Remove to a baking sheet lined with parchment in a single layer to avoid sticking
Once all crepes are made, add the remaining ingredients of the tofu salad to the cooled tofu scramble and mix well
In a plate start layering the crepes. Put a crepe on the bottom, then add a layer of tofu salad, then add a crepe on top followed by a layer of arugula. Repeat this till half of the crepes and half of the tofu salad is finished
Add avocado slices on top of the stack.
Repeat steps 10 and 11 for another stack.

Tips

To make sure the crepes do not take on much color, make sure the heat is low to medium low.
Please make sure to rest the batter and run it through a sieve. Otherwise the crepes will not be smooth
You can use this crepe recipe for sweet stacks as well, just add a tablespoon of agave or raw unrefined sugar. The layers can be whipped coconut cream and any fruit!
The tofu salad is also very versatile and you can flavor it however you like! Try adding the spices you like for a different flavor. It can be used in sandwiches and wraps as well for a quick breakfast

This is one of the best breakfasts I’ve had which is vegan. It really fills you up and it’s perfect with coffee or tea. I hope you try this out soon and as always let me know how it goes!

Vegan Eggplant Parmesan

I’ve recently discovered I get a weird stomach ache on eating dairy. I also get itchy all over on eating eggs, so its time to start looking for vegan options. I’ve always liked Eggplant Parmesan and it’s a great dish to feed a crowd.

Servings: 6 Prep time: 45 minutes Cooking time: 40 minutes

Ingredients

For processing the eggplants

Eggplants: 3 medium
Plant milk 1.5 cups (I used oat milk)
Cornflour 1 tsp
All purpose flour 1 cup
Breadcrumbs 2 cups
Dry mixed herbs 2 tsp
Ground black pepper 1 tsp
Salt as needed
Olive oil as needed

For the cashew ricotta

Cashews 1.5 cups
Hot water enough to cover cashews
Salt 1/4 tsp
Lemon juice 1/2 tsp

For the sauce

Tomatoes 2 medium
Tomato paste 1/4 cup
Water as needed
Basil leaves 5-6
Salt and pepper to taste
Shallot 1
Garlic 3 cloves
Olive oil 2 tbsp
Sugar 2 tbsp

For assembling

Vegan cheese 2 cups (I prefer daiya since it melts well, but any cheese is fine)
Prepared eggplants, sauce and ricotta

Instructions

Slice the eggplants into 1/4 inch slices
Sprinkle both sides of the slices liberally with salt and let sit for at least 30 mins
In the meantime, soak the cashews in hot water for 15-20 mins.
Blend the cashews, salt and lemon juice to a smooth paste. Set aside till assembly
Mix the cornflour and plant milk together in a bowl.
In another bowl, mix the ground pepper and breadcrumbs
Dab the eggplant slices to remove the moisture
Spread some olive oil on baking trays to grease them
Coat each eggplant slice in flour, then dip in the plant milk liquid. Coat the slices liberally with the breadcrumbs and lay on the greased sheets
Drizzle some olive oil on top and bake in 400 F oven for 20-25 mins. Remove from oven and immediately sprinkle salt on both sides
Finely chop the garlic cloves, shallot and tomatoes
Heat 2 tbsp olive oil in a medium saucepan and sauté the garlic and shallots until translucent
Add the chopped tomatoes and cook until just soft, maybe 5 mins
Add the tomato paste and mix well.
Add about a cup of water and the sugar. Add salt and pepper to taste. Coved and simmer for 15-20 mins adding water as needed.
Finely chop basil and add to the sauce after removing from heat.
In a deep baking pan, spread some sauce at the bottom. Arrange the baked eggplant slices above the sauce, then spread cashew ricotta on top. Sprinkle some vegan cheese on the ricotta. Repeat the layers till all the eggplant is used. Spread the remaining sauce and cheese on the top of the last layer of eggplant
Bake in a 350 F oven for 20 mins or till the cheese has melted and everything is heated through

Tips

The ricotta and eggplant slices can be prepared up-to a day in advance. Just bake the eggplant slices when ready to assemble!
Please do not skip “sweating” the eggplant slices since this will remove moisture and reduce bitterness. Also do not forget to salt the slices once baked to make sure they’re seasoned well
The lemon juice in the ricotta is optional, but it gives a nice tang. You can also use white vinegar
Please simmer the sauce at least 15 mins. This helps the flavors to intensify. You can simmer it for up to 1 hour if you have the time.

This is definitely a long process, but this will feed at least 6 people. Once you get into the rhythm of coating the slices, it’s easy to prepare a whole bunch of them. Preparing some pans of this will ensure you can feed a whole party without too much effort! I hope you give this a try, and let me know how it goes!!

Raspberry and Cinnamon Oatmeal

I’m back! I was super busy recently with my move to Austin, so I took a hiatus from posting here. Now, I have a lot of time on my hands so I’m going to start posting regularly.

There was a time when I hated oatmeal with a passion. My mom used to make a dry oatmeal which I never liked. Then a coworker reminded me that it’s not necessary that I’ll still hate the things I used to as a child. So I started experimenting with making oatmeal which I will actually like to eat.

This oatmeal is sweet and tangy, with just enough bitterness and crunch. I used raspberries as a base with water here, but you can use pretty much any fruit which gets cooked easily or add already cooked canned fruit like peaches.

Servings: 2 Cooking time: 10 minutes

Ingredients

Rolled oats 1/2 cup
Water 3/4 cup
Cinnamon powder 1/4 tsp
Raspberries 6 oz or 1 small pack
Honey 3 tbsp
Pumpkin seeds 2 tbsp
Chocolate chips or granola of choice 3 tbsp

Directions

Add the rolled oats, water, honey and cinnamon to a deep pan on medium heat
Reserve 6-8 while raspberries, cut the rest in half and add to the pan
Cook, stirring occasionally for 8-10 minutes
Transfer the cooked oatmeal to two bowls and top with pumpkin seeds, chocolate chips (or granola) and the reserved raspberries

The toppings in the recipe can also be changed to accommodate your taste! I hope this recipe turns out great for you… As always, please let me know how it went!

Vegetable Manchurian

We bought an air fryer last year on Black Friday because it was extremely cheap. We did not think buying it was a good thing till I tied making Manchurian balls in it. Vegetable Manchurian is an Indo-Chinese fusion dish. I have eaten something similar in Sichuan restaurants though.

Here’s my recipe for making this dish:

Ingredients

1/2 small cabbage
1 carrot
1 bell pepper
2-3 florets cauliflower
10 cloves garlic
2 inch piece of ginger
1 bunch green onion
2 tbsp all purpose flour
3 tbsp corn flour/ corn starch
2 tbsp low sodium soy sauce
2 tbsp ketchup
1 tsp vinegar
1 cup + 2tbsp water
Cheesecloth or any thin cloth
salt, pepper and oil as needed

Method

Finely shred the cabbage, carrot, cauliflower, bell pepper and the white part of the green onions using a food processor
Add 1 tsp salt and let it sit for 30 mins
Transfer the vegetable mix to the cheesecloth and squeeze till most of the water has drained, then transfer to a bowl
Finely mince the garlic cloves and ginger. I use a garlic press and a cheese grater to do this.
Add half the garlic and ginger to the vegetable mix. Reserve the other half for the sauce
Add 2 tbsp corn flour and 2 tbsp all purpose flour to the vegetable mix.
Add salt and pepper as required
Mix using your hands. Using hands to mix the ingredients will give us an idea of how wet the mixture is. The mixture should just form a ball and stay in the shape made. If it feels too wet, add a bit more corn flour. If it feels dry, add a sprinkle of water
Divide the mixture into equal parts and roll into smooth ball.
Preheat air fryer to 375 F for 3 minutes
Brush the air fryer basket with a little oil and arrange the prepared balls in it. Make sure there is enough space between the balls for food air circulation. Make sure the basket is not overcrowded.
Brush the arranged balls with a little oil as well
Cook the balls for 16-20 mins, turning halfway. I’d start with a lower timer because cooking times can vary depending on the size.
In the meantime, heat 1 tbsp oil in a saucepan
Add the reserved ginger and garlic. Sauté till fragrant
Add in the soy sauce, ketchup, vinegar and 1 cup water
Add salt and pepper according to taste
In a small bowl, combine 1 tbsp corn flour and 2 tbsp cold water
Add this mix to the prepared sauce and cook till thick
Add the cooked Manchurian balls and mix
Finely chop the green part of green onions and sprinkle on top for garnishing

Manchurian in a too blue bowl. I should really buy better bowls

I served the Manchurian with a side of rice. It goes pretty well with anything though. If you want to make the sauce spicy, add in a chopped green chili.

Another good thing about this recipe is that it can be frozen. I make a large amount of the vegetable balls and freeze them in portions. That way, I just need to whip up the sauce whenever required.

So, I hope you try this recipe and let me know how it went!

Rosemary and Olive Oil Focaccia

In keeping with the bread baking madness, I have conquered another kind: focaccia.

I followed this recipe for making the bread: https://www.gimmesomeoven.com/rosemary-focaccia-bread/. I used 1/4 cup more flour than asked for and substituted bread flour for all purpose. Keep in mind that breads made with bread flour absorb moisture slower and you will need to knead the dough for longer. Need to knead.. I like the sound of that, reflects the need to make bread perfectly.

I prefer a thin focaccia and so I rolled my dough out thinner. You can roll it as thick as you prefer!

This bread needs a very short second rise. Make sure that the dough is not over proofed. That will mess up the bread structure and the dough will collapse. I proofed it for 45 mins the first time around and 20 mins the second time. I would also recommend chopping up the rosemary leaves to make the spreading more uniform. I don’t like whole rosemary leaves in my mouth, but it’s a personal preference.

I used rosemary sparingly. Don’t do what I did, use plenty

Another tip is about poking holes in the dough. You want to be forceful enough to make sure the holes stay, but gentle enough that the surrounding dough does not deflate.

Using the right olive oil is also essential for focaccia. Since the bread has a lot of oil, it acquires that taste. If you use olive oil which doesn’t suit your taste, the bread will taste bad as well. I have also read about infusing the olive oil with garlic and herbs before adding it to the dough. I haven’t tried it personally, but I don’t see why it won’t work. Let me know if you try it and if it makes better bread!

The recipe calls for baking the bread for 20 mins. Mine was done in about 18. If you have a thicker dough, bake it for longer and cover the pan with foil about 20 mins in. This will ensure that the bread gets cooked, but doesn’t brown too much. Cover the bread with a damp towel while cooling for a softer crust!

One last tip is about the pan used for baking the bread. I used a sheet cake pan. This allowed my bread to have some support on the sides while rising and gave it a nice rectangular shape ( once I trimmed the sides)… However, any kind of pan with enough of an edge can be used.

So I hope you try baking a focaccia next time and let me know how it went!