Vegan Potstickers

I absolutely love wontons, dumplings, potstickers of any kind. When we decided to go vegan, I wanted to try a protein rich vegan filling. Although I don’t tolerate tofu well, there’s not too much tofu in one serving. So it works out fine.

This recipe was adapted from foodie takes flight. She has amazing vegan recipes on her website! Go check it out if you haven’t seen it yet. 😬

Servings: 4, Prep time: 30 minutes, Cooking time: 15 minutes

Ingredients

Dumpling or wonton wrappers (about 50)
Super firm Tofu 8 oz
Carrot 1 medium
Onion 1/2 medium
Mushrooms 8 oz
Garlic 2 cloves
Ginger 1 inch piece
Soy sauce 1 tbsp
Salt 1/2 tsp
Ground pepper 1/2 tsp
Oil 3 tbsp
Water 1/2 cup

Instructions

Finely chop carrots, garlic and onion. Peel and grate the ginger. Dice the mushrooms
Heat 1 tbsp oil in a pan and add onion, garlic and ginger. Sauté for 1-2 minutes
Add mushrooms and cook till water evaporates
Add the carrots and cook for 3-4 minutes
Crumble in the tofu and mix well.
Add the soy sauce, salt and pepper. Mix well and cook for 1-2 minutes. Cool completely
Wet the edges of the dumpling wrapper. Place about 1 tbsp filling in the center and fold in your favorite way!
Heat 2 tbsp oil in a non stick pan and place dumplings in the oil.
Once the bottom has a good sear, add in the water. Cover and cook for 10-12 minutes or till the potstickers are cooked through and the water has evaporated.
Enjoy with you favorite dipping sauce!

Tips

Folding wontons or dumplings can be hard. I love Marion Grasby’s way of folding them. So easy! Here’s a link: https://youtu.be/tEMvPKTlgHs
I freeze half of the dumplings I wrap, so we just need to cook them the next time I crave some
These will taste good with any dipping sauce, but the best sauce is a mix of soy sauce and chili oil. That’s all you need!
Here, I’ve made potstickers. However, you can cook these any way you want. Boil then, steam them or fry them!
You can also customize the filling. Eg: add some green onions! Make sure to cook the veggies so there’s very little moisture in the filling.

These are great as appetizers, for adding to a soup or on noodles and just as a full meal by themselves. These are also completely vegan! As always, let me know how it went in the comments.. 😊

Savory Waffles!!

Hot, crispy and slathered with butter! 🧈

Waffles are one of our favorite weekend breakfasts. Although I frequently make sweet ones, savory waffles are really what we love. It’s just a matter of adding a bunch of veggies and some spices to the batter. These are so easy and delicious! This recipe does need an egg, but I am trying to figure out the perfect way to make it vegan. All the recipes I have tried just do not measure up-to the texture that traditional waffles have. 🥲

Recently my husband opened up more about his moral struggles with eating meat and seafood. I never realized it was such a big deal for him. Now that I do, I am even more determined to transition to a better lifestyle. However, we also realized we do not need to cut out all animal derived products from out diet. As a example, we buy only free range certified humane eggs. 🥚 So I am actually okay with eating these waffles regularly! Anyway onto the recipe…

Servings: 2, Prep Time: 20 minutes, Cooking time: 20 minutes (this depends on your waffle maker)

Ingredients

Milk 1 cup (I use oat milk)
White vinegar 1 tbsp
Egg 1 large
Canola oil 1/4 cup
Baking soda 1/2 tsp
Baking powder 1 tsp
All purpose flour 1 cup
Onion 1/2 OR Shallots 3
Chili pepper 1
Green onions 2
Chili powder 1 tsp
Garlic powder 1 tsp
Pepper 1/2 tsp
Salt 1/2 tsp
Butter to brush on top

Instructions

Finely chop all the vegetables, and set them aside
In a large bowl, mix the milk and vinegar. Microwave for 30 seconds. This will curdle the milk, giving us a quick buttermilk
Add the egg and whisk well. Then add in all the vegetable and mix
Add the oil and mix till combined completely
Add the spices, salt and pepper. Then add the baking powder and baking soda. Mix well
Immediately add the flour and whisk till just combined. Set aside for 5-10 minutes
In the meantime, preheat the waffle iron. Once hot, spray with oil or brush oil on the plates
Add about 1/2 cup batter to each waffle slot, close the lid and let it cook for about 10 minutes, checking every 3-4 minutes.
Remove from waffle iron when brown and crisp. Brush butter on top and consume immediately!

Tips

You can use whole wheat flour in this recipe as well. The waffles will not be as fluffy as all purpose flour ones, but they still taste amazing
You can use any spice mix you like, as long as the base recipe remains unchanged
The waffles will not be crispy when while inside the waffle iron. They harden almost immediately on removing from heat though. So patience is key here.
Cooking times will wary depending on your waffle iron. Make sure to check on the waffles frequently while they are cooking.
Do not over-mix the batter after adding the flour! This is key to make sure gluten is not developed. That is why I add flour at the very end.
You can mix the milk and vinegar and set aside for about 15 minutes to curdle as well. Oat milk does require that heat to curdle, but dairy milk should curdle fine at room temperature. I am just lazy, so I always use the microwave
These waffles can be cooked and frozen. Just reheat them in the toaster!
I have cooked the waffles without letting the batter rest, and they turn out just fine. So it is okay to skip this step if you do not have the time

There are entirely too many tips on this recipe. Just make sure to make these in whatever flavor you desire, and have fun making them! My husband loves to play around with the flavors. This one time we make some gyro flavored waffles, and I was pleasantly surprised that I liked them. So have at it, and as always let me know how it went! 😬

Cauliflower and Potato Dry Curry (Sabzi)

Every once in a while I crave simple Indian food. There is no rival when it comes to cauliflower sabzi. I bought a small head of cauliflower this time, and it was starting to go bad. So my husband decided to cook it up with some potatoes for an easy lunch. We ate it with some frozen rotis from the Indian store. We always have a couple of these in the freezer for when we don’t feel like making fresh ones. Always buy Haldiram frozen rotis… The rest aren’t as good. 😬

This sabzi is a favorite among caterers, and anyone packing their own lunchbox. It’s super easy to make a. Plus, it freezes really well! It is also completely vegan! To be honest, most Indian curries are vegan, at least the ones we make at home daily. Only the rich curries served in restaurants aren’t vegan.. Anyway, here’s our recipe for potato and cauliflower sabzi!

Servings: 2, Prep time: 15 minutes, Cooking time: 20 minutes

Ingredients

Potatoes 2 medium
Cauliflower 1 medium head
Canola oil 2 tbsp
Mustard seeds (black) 1 tsp
Asaphoetida powder 1/4 tsp
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Garam masala 2 tsp
Coriander powder 1 tsp
Salt as per taste
Water as needed

Instructions

Cut the cauliflower head into 1/2 inch pieces. Peel and chop the potatoes into 1/4 inch pieces as well
In a pan, heat the oil till smoking. Then add the mustard seeds and let them pop
Add the asaphoetida and watch it bubble for about half a minute
Add the chopped veggies, cover and cook for 2 mins
Add all the spices and salt. Stir well, then add a splash of water. Cover and cook for 15 minutes or until the vegetables are cooked.
That’s it! Serve and enjoy..

Tips

The asaphoetida I have is from an excellent source and it is very strong. So, I only add a punch if it. The asaphoetida we get in Indian stores in the US isn’t all that great. Add 1/4 tsp if you have the US version.
I cut the veggies in different sized pieces so I can cook them all together. If you want the sabzi to look very pretty, cut all veggies in the same size and add the cauliflower to the pan after the potatoes have cooked for about 5 minutes so the cauliflower doesn’t over cook.
Eat this with any bread on hand! You can also stuff this inside a sandwich, or mix into rice and dal. I have also made Indian style burritos out of this sabzi.. Basically, you can eat this as you like. It’ll taste good with everything
Do not change the proportion of garam masala and other spices. This is a garam masala forward recipe, and that is what you should mostly taste

Once we start eating this sabzi, we know we’ll end up finishing it. I always try making enough for two meals. It never makes it past the first meal. 🤣 This dish is only as good as the quality of your produce, so make sure it’s top notch. I hope you guys give this a try, and as always let me now how it goes in the comments… 😬

Spaghetti and Chicken Meatballs

The cheese didn’t melt all the way.. I took too long to add it. 😅

I’ve been posting mostly vegan recipes, or at least vegetarian ones. However, ground chicken was on sale this time and I couldn’t resist. Meatballs are my go to when I have ground meat of any kind. This time was no different. Meatballs are so versatile and they can be made ahead and frozen. They’re the ideal meal prep food.

I didn’t start making meatballs till I moved to the US. My mom doesn’t eat meat, and she doesn’t like bringing it into the house. So we only ever ate chicken outside. Once I had my own kitchen, I tried making everything. It was a surprise that I never messed up meatballs. That’s how easy this recipe is.🤣

Servings: 4, Prep time: 15 minutes, Cook time: 25 minutes

Ingredients

For the meatballs

Ground chicken 1 lb
Onion 1/2 medium
Parsley 1/2 bunch
Italian seasoning 1 tbsp
Salt 1 tsp
Ground black pepper 1 tsp
Large egg 1
Breadcrumbs 1/3 cup
Canola oil 1 tbsp

For the spaghetti and sauce

Tomato sauce 1 29 oz can
White sugar 3 tbsp
Salt as needed
Ground black pepper 1 tsp
Basil leaves 4-5 (optional)
Garlic 5 cloves
Onion 1/2 medium
Dry spaghetti noodles 8 oz
Olive oil 1 tbsp

Instructions

Finely chop the onion and parsley needed for the meatballs.
In a large bowl combine all ingredients for the meatballs (except the oil) and mix until just combined
Divide the mixture into 24 equal parts and make balls out of each.
Brush a cast iron skillet skillet with the canola oil and cook the meatballs on all sides until browned. Since these meatballs are fairly small, they cook very fast.
In the meantime, finely dice 1/2 a medium onion and garlic cloves for the sauce.
Add the olive oil to a saucepan and add in the onion and garlic. Sauté till fragrant, about 3-4 minutes
Add the canned tomato sauce, sugar, black pepper, basil leaves and salt. Mix and simmer the sauce for 6-8 minutes. Remove the basil leaves before adding noodles
Cook the noodles according to package directions. Drain and add immediately to the prepared sauce.
Serve the noodles in a bowl. Top with 6 meatballs for each serving and a sprinkling of cheese if desired. Enjoy!

Tips

I try to use organic no salt added canned tomato sauce. It is a little expensive, but healthier than the cheaper high sodium versions. In this recipe, I used a sauce with basil added. So, I skipped the basil leaves. There are also sauces available with garlic added. You can skip the garlic or reduce the amount if you choose to use this variety
Please make sure to mix the meatball mixture just until combined. Over mixing can lead to tough meatballs
I made mini meatballs, but you can also make larger meatballs. To make sure these are cooked thoroughly, simmer them in the sauce for 6-8 minutes. They will not cook completely in the time taken to sear the sides
The meatballs can be cooked and frozen for up to 3 months. I recommend doubling or even tripling the recipe and freezing a whole bunch of these.
The base recipe of the these meatballs is very versatile. I made these Italian style, but you can add any spices. Eg: Add cumin powder, paprika and cilantro for a Mexican style meatball. You only need to make sure the egg, breadcrumbs and chicken ratio remains the same!

I always stock up on meatballs when I see ground chicken on sale. Since these freeze well, it’s a good way to save some cash and make sure I have emergency food on hand when I don’t want to cook. I also freeze the tomato sauce mentioned in this post. I always end up making more than I need.😅 I hope you give this easy recipe and try and as always let me know how it goes!

Scallion Pancakes

I’ve wanted to try making scallion pancakes forever. They’re a bit expensive at restaurants, and it hurts my heart to pay so much for things which I can make at home. Plus, these freeze so well! You only need to do the work once every 3-4 weeks.. When needed, just cook them from frozen and enjoy. This recipe is also completely vegan!

I adapted this recipe from Omnivore’s Cookbook. I made a bunch of changes to this based on my experience. However, the method of forming the pancakes has been explained really well on this website. Here’s a link to the original recipe: https://omnivorescookbook.com/chinese-scallion-pancakes/. I am adding a bunch of pictures and a video to this post since this recipe can be a bit tricky. Let me know in the comments if you’d like step by step pictures for all recipes! 😊

Making the dough in a stand mixer. I messed up the water proportions a little here, but it’s fine as long as the end result is a soft, slightly sticky dough.

The recipe makes 6 pancakes, and this picture shows my dough balls resting under plastic wrap (I was using one dough ball.. so you only see 5 here 😅)

This isn’t exactly a rectangle, but it worked fine. Roll out the dough balls into as thin a rectangle as possible without tearing the dough

Please don’t skimp on the oil paste! I tried, but the pancakes turned chewy rather than crispy and flaky

Evenly spread the green onions on the rolled sheet

Fry it on a well oiled cast iron skillet or a non stick pan. Maintain medium heat for even cooking!

Servings: 6 pancakes, Prep time: 1 1/2 hours, Cook time: 1/2 hour

Ingredients

For the Dough

All purpose flour 2 cups
Salt 3/4 tsp
Boiling water 1/2 cup
Room temperature water 1/2 cup

For the Filling and Cooking

All purpose flour 1/4 cup
Canola oil 3 tbsp + 1 tsp
Salt 3/4 tsp
Green Onions 8 – 10

Dipping Sauce

Low sodium soy sauce 2 tbsp
White vinegar 1/2 tsp
Chopped Serrano pepper 1 tbsp
Water 1 tbsp
Honey 1 tsp

Instructions

Add 2 cups of all purpose flour to the bowl of a stand mixer. Stir in the salt. Turn the machine on at low speed with the dough hook attached, then slowly pour in the hot water. Once incorporated, drizzle in the room temperature water.
Turn the machine to medium speed and knead for 5-8 minutes. The dough should come together into a soft ball which does not stick to your hands, but is not dry (refer to the video). Cover and rest for 20 minutes
In the meantime, finely chop the green onions.
Mix 1/4 cup flour, 3 tbsp canola oil and 3/4 tsp salt in a bowl and set aside till needed. This is the oil paste to brush on the dough
Once the dough has rested, roll it out into a log shape and divide into 6 equal parts. Then make a dough ball out of each portion. Cover with plastic wrap to prevent drying
Take a dough ball and roll it into a thin rectangle. Make sure to turn the dough while rolling to prevent sticking. You can also rub a little oil on the counter to prevent sticking.
Brush a generous amount of the oil paste on the dough, making sure to reserve enough for the remaining pancakes. Then spread chopped green onions evenly on the rectangle leaving one inch empty on the longer side farthest from you
Start rolling the dough from the longer end closest to you. Make the roll as tight as possible. Then make a spiral out of the resultant rope, and secure the end by tucking it in. Repeat this with each dough ball, resting the finished spirals under plastic wrap
Roll out each spiral into a thin pancake, and cook on a well oiled skillet till brown and crispy. I used a cast iron skillet, so I had to oil it using the 1 tsp canola oil mentioned in the ingredients. You can also use a non stick pan, but I’m not sure if the result will be as crispy.
Mix all the ingredients for the dipping sauce, slice the pancakes and enjoy!

Tips

To freeze the pancakes, roll each out and lay on a square of parchment paper. Then stack them, transfer to a zip lock bag and freeze for up to 3 months. When needed, cook on a well oiled skillet set on medium heat till brown and crispy. I like to thaw the pancake in the microwave for about a minute before using the skillet to cook it through
I’ve included a dipping sauce we like with anything. You can use any dipping sauce you like! We’ve also eaten these pancakes in place of naan while eating Indian food, so I can vouch for their adaptability
Double the recipe if you want to freeze the pancakes. That way, you’ll have to do the hard work only once a few weeks. My husband loves these, so he can finish 3-4 in a sitting. So I do recommend making as many as you can!

Since I started making scallion pancakes at hone, we’ve been obsessed with them. I make them every 3 weeks or so. I try to freeze some, but there are never any left over. In fact, I’ve been known to over eat when these are around. So I hope you give these crispy flaky pancakes a try and as always let me know how it goes! 😬

Stuffed Bell Peppers

Stuffed bell peppers is of those dishes which people tend to overlook. It is so versatile and so easy to make. It is also one of the oldest recipes in the world, and most cuisines have their own version. My mom used to make an excellent potato stuffed bell pepper dry curry. I’ve also eaten the traditional meat stuffed American version. I’ve made several different versions of these over the years, but this one is my favorite. It’s vibrant, packed with flavor and vegan!

Servings: 2 Prep time: 15 minutes Cooking time: 1 hour, including the time to release pressure

Ingredients

Dry rice 1 cup
Water 1.5 cups
Tomato 1 medium
Tomato paste 2 tbsp
Sugar 1 tbsp
Cumin powder 1 tbsp
Green chili 1 whole
Black beans 1 can
Canola oil 2 tbsp divided
Bell peppers 4 medium
Salt and pepper as needed
Breadcrumbs 1/2 cup

Instructions

Wash the rice 2-3 times until water runs clear and set aside
Finely chop the tomato and chili
Add 1 tbsp oil in a pressure cooker and add the chopped tomato and chili. Cook for 3-4 minutes
Add the tomato paste, cumin powder and sugar. Cook for another 3-4 minutes
Add the washed rice, salt and water. Close the lid and set heat on high till first whistle.
Reduce temperature to low and cook for 10 minutes. Wait for the pressure to release naturally before opening the lid
Once the lid is open, fluff the rice with a fork and mix in the canned beans. The beans will need to be drained first.
In the meantime, halve the bell peppers and remove seeds
Arrange bell pepper halves cut side up on an oven safe tray which has been lightly brushed with oil.
Drizzle 1 tbsp oil over the peppers and sprinkle salt and pepper according to taste
Bake in a 350 F (180 C) oven for 12-15 minutes, until a knife slides in easily
Remove bell pepper from the oven and fill the halves with the prepared tomato rice mix.
Top with breadcrumbs and bake for another 5 minutes. Then switch to broil for 2-3 minutes.

Tips

Any color bell pepper can be used here, but the more the colors, the more vibrant the dish
The rice can be cooked in advance and frozen. In fact, I gave frozen the whole dish in portions. Then all you need to do is pop it in a microwave or oven for a few minutes!
The rice can be eaten all on its own as a meal too.
Herbs like parsley and coriander can be a nice fragrant addition to the dish
If you don’t need this to be vegan and you’re not watching your fat intake, add a bunch of cheese instead of breadcrumbs. Of course, vegan cheese can also be added, but I haven’t found one which tastes amazing in this dish
I used a stove top pressure cooker for the rice, but an instant pot or a plain old pan with a lid will work as well. Cook the rice on the rice setting in the instant pot with the recommended amount of water. For the pot version, cook the rice with lid on till it’s done. Add more water if required.

Bell peppers are a favorite with people of all ages. This dish is also a fun way to eat a balanced vegan meal for picky eaters. I hope you give this 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!

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!

Paneer Curry and Butter Naan

This week, I’m adding a recipe for paneer curry that my partner really likes. He asked me to make a curry that was tangy and spicy, but did not want the usual ones. He also wanted the paneer to be stuffed. So, I came up with this recipe.

First things first. I understand that paneer isn’t an ingredient that’s readily available everywhere. Paneer is an Indian soft cheese made by splitting milk. Here’s how to make it!

Ingredients

Milk 2 liters or half a gallon (preferably whole milk)
Vinegar 3 tbsp (start with 1 tsp and use as needed)

Equipment

Large sieve
Muslim cloth or cheese cloth (large enough to drape over the sieve). You can use coffee filters or any thin cloth here

Method

Pour milk into a large saucepan and bring to a gentle simmer.
Switch of heat and 1 tsp vinegar. Stir
Repeat process till whet separates from curds
Line the sieve with muslin cloth or the other chosen form of filter
Pour the curdled milk on the sieve. Drain well and let set for at least 6 hours.
Cut into cubes and use in any curry!

So now that we have our paneer, I can walk you through the curry recipe. I will not be including the naan recipe here since they’re my partner’s expertise and I need to get the recipe from him (when he wants to sit down and give it to me)….

Paneer Curry Recipe!!!

Ingredients

Bay leaf 2 small
Large black cardamom pod 1
Kashmiri dry red chilies 10-12
Whole cloves 3
Black peppercorns 5
Cinnamon stick 1 inch
Cumin seeds 1 tsp
Coriander seeds 3 tbsp
Onion 1 large
Tomatoes 3 large
Ginger 1.5 inch piece
Garlic 4-5 cloves
Turmeric powder 1 tsp
Yogurt 3 tbsp
Water 2 cups
Paneer cubes 250 grams or 8 ounces
Green chutney 3 tsp
Salt and oil as needed

Method

Split and de-seed the Kashmiri chilies and soak in warm water for 15-20 mins
Dry roast peppercorns, cloves, cinnamon stick, cumin seeds and coriander seeds till fragrant
Cool and transfer to a food processor or coffee grinder. Blend into a fine paste
Roughly chop the onion, garlic and tomatoes
Add 1 tbsp oil into a large saucepan and add in the chopped vegetables
Sauté on medium heat till onions turn translucent and cool completely
In the meantime, blend the soaked Kashmiri red chilies into a fine paste. Transfer to a bowl
Blend the onion, garlic and ginger into a fine paste
Add 2 tbsp oil to a large saucepan and add the bay leaves and cardamom.
Add the blended chilies and sauté for 3-5 mins on medium heat
Add the blended onion mixture and sauté till oil releases from the sides
Blend the tomatoes into a fine paste and add to the saucepan. Sauté till all the water evaporates and oil releases from the sides
Add in the turmeric and salt. Mix well
Turn the heat on low and add the yogurt. Mix vigorously to avoid splitting
Add the water and cover with a lid. Let the curry boil, then turn off the heat.
Slit the paneer cubes in the middle and spread green chutney inside the cut
Add 1 tbsp oil in a shallow saucepan and add the paneer pieces. Roast on both sides till paneer turns a light golden brown
Add the roasted paneer to the prepared curry

That is the recipe for my paneer curry. I know it has a lot of steps and does require time and effort. However, the end result is totally worth it. This curry can be frozen and used as desired as well. Just add in the paneer after defrosting!

So I hope you try it out and let me know how it went!