Tag: vegetarian

Palak ka Shorba (Spinach soup)

Palak ka shorba is comfort food for me. I remember looking it up in Chef Sanjeev Kapoor‘s cookbook and walking my mom through it. It’s hard to imagine this now, but I’ve lived through a time when everything was not at our fingertips. Sometimes when I make this dish, I’m reminded of those days. It’s so weird that this was no more that two decades ago. The dish is also completely vegan, and super easy to make! 😬

Servings: 2, Prep time: 10 mins, Cook time: 20 mins plus cooling time

Ingredients

  • Spinach or baby spinach 2 bunches (or about 10 oz)
  • Star anise 1 whole
  • Bay leaf 1 large
  • Cinnamon stick 1/2 inch
  • Cloves 3
  • Ginger 1.5 inch piece
  • Garlic 2 cloves
  • Salt 1/2 tsp
  • Ground black pepper 1/2 tsp or 5-6 whole peppercorns
  • Yellow onion 1/2 medium
  • Canola oil 1 tbsp

Instructions

  1. Wash the spinach leaves thoroughly. If using bunch spinach, separate the leaves from the stems. Save the stems for making a stock, we are only going to use the leaves here
  2. Peel the ginger and garlic, then chop roughly. Also roughly chop the onion
  3. Heat the oil in a large pan, then add the chopped veggies. Sauté till translucent.
  4. Add the dry whole spices and cook for 2 minutes
  5. Add the spinach a few handfuls at a time. It will wilt as it cooks, which will make room to add more.
  6. Once all of the spinach has been added, add the salt and pepper
  7. Let the mixture cool down completely, then remove the dry spices. Blend the remaining mixture into a smooth paste.
  8. Add the paste back into the pan and adjust the consistency and seasoning. Heat and serve!
I didn’t know wilting spinach could be so fascinating

Tips

  • I have used baby spinach here. It comes in convenient packets and is already washed. However, it’s better to use bunch spinach since it’s cheaper and generates less waste.
  • Is you do not have dried spices, try looking for powdered spices at any grocery store. Alternatively, stop by your local Indians for all these whole spices and more! I’ve also seen these spices at Hispanic and Asian grocery stores. Whole cloves are also sold by McCormick. You just need to take a look around to see which would be cheaper for you!
  • It’s necessary to remove the whole spices before blending. These do not blend into a smooth paste, and can also make the soup too spicy to drink
  • Although you can adjust the consistency according to your preference, I recommend keeping it a little runny. This will differentiate the texture from Indian gravies with similar ingredients
  • This soup is super light and easy to digest. I don’t recommend having it as a meal unless you plan to sleep fairly soon.

I make this shorba every other week to get our portion of greens. I do try to eat a portion every day, but let’s face it, we all forget. 😅 If I have extra spinach which I need to finish, I make this and freeze it! It’s texture does not change and it tastes the same as it would fresh. So I hope you will give this a 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
Little spirals stuffed with scallions!
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

  1. 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.
  2. 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
  3. In the meantime, finely chop the green onions.
  4. 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
  5. 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
  6. 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.
  7. 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
  8. 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
  9. 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.
  10. 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! 😬

Ras Malai

Ras malai has been one of my favorite desserts since I was little. There is a very old sweet shop very close to my house in India. I used to love going there and eating ras malai in the summer. However, this dish was quite expensive and we couldn’t eat it every other day. This probably added to the it’s charm. After I moved to the US, I couldn’t find this childhood favorite anywhere. When I could get it, it wasn’t as amazing as I remembered. There was no other choice but to make it at home.

The dish is said to have originated in the Indian state of West Bengal. This is a milk based dessert, with hints of cardamom. It’s mildly sweet with pillowy sponges of chena (similar to paneer). It requires very few ingredients and the process is also quite easy. The trick is making sure the chena turns out perfect. There hasn’t been a time when I bombed this dish, not even the first time. That should tell you how easy it is!

Servings: 4, Prep time: 15 minutes, Cook time: 2 hours plus cooling time

Ingredients

For the chena discs

  • Whole milk (full fat) 1 liter/ 33 fl. oz
  • White vinegar or lemon juice 2 tbsp
  • Corn starch (corn flour) 1/2 tsp

For the sugar syrup

  • Water 3 cups
  • Granulated white sugar 1 cup
  • Cardamom powder 1 tsp

For the rabdi or thickened milk

  • Whole milk (full fat) 1 liter/ 33 fl. oz plus 2 tbsp
  • Saffron strands (kesar) 4-5 (optional)
  • Sugar 1/3 cup
  • Cardamom powder 1/2 tsp
  • Chopped nuts (I used almonds) 1/4 cup

Instructions

  1. Heat 1 liter of whole milk till it’s almost boiling, then take it off the heat
  2. Add the lemon juice or vinegar and stir till the milk curdles. You can heat the mixture gently to encourage curdling, but do not let it boil.
  3. Layer a cheesecloth or a thin napkin on a large sieve. Strain the curdled milk through this. This is our chena.
  4. Rinse the chena in cold water till cool enough to handle. Then squeeze out as much water as you can. Tie the chena in the cheesecloth, place it in the sieve and put some weight on it. Let it drain for an hour or so. There should be no dripping water in the chena when we start making discs
  5. Add the saffron strands to 2 tbsp milk in a bowl and set aside to infuse.
  6. In the meantime, prepare the rabdi. Add 1 liter milk and 1/3 cup sugar to a shallow pan. Start cooking on medium heat stirring occasionally.
  7. Once a skin starts to form on the surface, stick the skin to the sides of the pan. Repeat this till the milk has reduced to 1/2 the original quantity.
  8. Add 1/2 tsp cardamom powder, the saffron infused milk and the chopped nuts to the reduced milk. Mix and set aside to cool
  9. Once the chena is dry, start making the sugar syrup. Combine 3 cups of water, 1 cup of sugar and 1 tsp cardamom powder in a saucepan and bring to a boil. Let it cook uncovered for 10 minutes
  10. In the meantime, remove the chena from the cheesecloth onto a plate. Add the corn starch and knead for 10-15 minutes with the heel of your palm till smooth and soft. Divide into 12 parts and shape into small discs
  11. Add these discs to the sugar syrup, cover and cook on medium heat for 10 minutes.The discs should swell to almost twice their size and float to the top.
  12. Switch off the heat and rest covered for another 10 minutes. Do not uncover the pan before the resting time is over.
  13. Remove the discs from the syrup using a slotted spoon and squeeze gently. This will remove the syrup and prep the discs for absorbing the rabdi.
  14. Add the discs to the cooled rabdi and chill in the refrigerator for at least 4-6 hours.
  15. Add three chena discs to a bowl and top with rabdi. Sprinkle some chopped nuts on top if you want and enjoy!

Unfortunately, this dish is not vegan and I haven’t found a recipe which gets even close to the real thing. If you know of a vegan ras malaai recipe, please let me know in the comments.. As always, let me know how it goes! 😊

Tomatillo Pasta Sauce

I’ve gotten into looking up weekly deals and coupons recently. There were some really good deals on Buitoni pasta, and I got amazing cheese tortellini. Since my dairy issue turned out to be something else, I’ve been enjoying eating a little dairy. I’m a little relieved I don’t need to give up cheese entirely. However, I still think it’s better to find vegan alternatives whenever possible!

I also bought some tomatillos after eating a tomatillo pasta sauce at someone’s house. It was tangy and delicious. Then I forgot about them and they sat in my fridge for a long time! Once I realized I still had them, I had to try a one pan roasted vegetable pasta sauce! This recipe is vegan and you can add any pasta you like to it. I added the Buitoni pasta, but really anything will work here. The recipe is also super easy and it comes together so fast! All you need to do is chop up some veggies. Your appliances will do the rest!

Servings: 2, Prep time: 5 minutes, Cook time: 25 minutes

Ingredients

  • Tomatillos 3 medium
  • Carrot 1 medium
  • Jalapeño 1/2 pepper
  • Garlic 6 cloves
  • Pasta of choice 9 oz (I used Buitoni cheese tortellini)
  • Olive oil 2 tsp
  • Salt 1/2 tsp
  • Pepper 1 tsp
  • Cheese of choice (use vegan if you want!) 2 tbsp
  • Chopped parsley 1 tbsp (optional for garnishing)

Instructions

  1. Preheat the oven to 350 F (180 C).
  2. Remove outer skin on tomatillos and cut into quarters. Roughly chop the carrot into about 1/2 inch pieces. Snip of the hard ends of the garlic cloves, but DO NOT peel them.
  3. Arrange all the veggies on a baking sheet. Drizzle olive oil, salt and pepper. Mix well and roast for 20-25 minutes till soft
  4. While the veggies roast, boil the pasta according to package directions. Once done, drain all but 1/2 cup of the pasta water. The veggies and pasta should be done cooking around the same time.
  5. Peel the roasted garlic cloves. The flesh should pop out if you squeeze the end of the clove.
  6. Combine the roasted veggies in the blender along with the pasta water and blend into a smooth paste.
  7. In a bowl, add the pasta. Top with the sauce, cheese and parsley. Enjoy while it’s still hot!
Vibrant and silky deliciousness!

Tips

  • I cannot stress this enough: please do not peel the garlic cloves. If you so, they will loose all the moisture and become unusable. The skin protects the moisture inside the cloves and prevents hardening
  • Using store bought stuffed pasta like the one I used can elevate this dish to an entirely new level. While this would taste amazing with any pasta you like, I highly recommend using a filled pasta. It is very easy to make your own ravioli with wonton wrappers! Let me know in the comments if you’d like a post on that…
  • While tomatillos are available throughout the year, they’re best eaten from June through November. If you cannot find tomatillos, use cherry tomatoes instead. Half a package of cherry tomatoes should yield the same amount of sauce. Roast them whole!
  • Tomatillos have a outer skin which protects them inside the fridge. I forgot I had them for about three weeks, but they were fine when I used them. So it’s very important to store them with the skin on.

This easy recipe makes for a great weekend meal. It is also high in fiber and nutrients, and has an amazing color! It’s also a good way to finish that leftover carrot you couldn’t find a use for. So I hope you make this and as always let me know how it goes!

Satay Noodle Soup

I’m not a huge fan of peanuts, but these noodles are amazing! The broth has a delicious flavor and it’s so quick to make. It doesn’t use any specialty ingredients as well. I first saw a similar recipe on YouTube and it had been on my must try list for a while. I also bought ramen noodles to add to the broth. I always make this dish when it’s raining or when I have too much Bok Choy! The recipe is also completely vegan!!

Servings: 2, Prep time: 10 minutes, Cook time: 15 minutes

Ingredients

For the broth

  • Canola oil 1 tbsp
  • Garlic cloves 3
  • White button mushrooms 8 oz
  • Baby Bok Choy 2
  • Soy sauce 1 tbsp
  • Smooth peanut butter (preferably no sugar added) 3 tbsp
  • Salt a pinch
  • Water 4 cups

For one serving (to be added to the bowl)

  • Dry noodles (I used ramen) 2-3 oz
  • Sugar 1 tsp
  • Vinegar 1 tsp
  • Chili oil 1/2 tsp (optional)
  • Sesame oil 1/4 tsp (optional)
  • Salt if needed

Instructions

  1. Finely chop the garlic cloves and roughly chop the mushrooms and Bok Choy
  2. Add canola oil to a heavy bottom pan set on medium heat
  3. Add the chopped garlic and sauté for 2 minutes.
  4. Add the chopped mushrooms and a pinch of salt. Sauté till the water released from the mushrooms evaporates
  5. Add the chopped Bok Choy and sauté for a minute.
  6. Add the peanut butter and sauté for a minute. Then add the water and mix while scraping the bottom to make sure any stuck on peanut butter is dissolved
  7. Add the soy sauce and stir. Allow the broth to come to a simmer, then keep warm on a low heat
  8. In the meantime, cook the noodles according to package instructions
  9. In a deep bowl, add the sugar, vinegar and chili oil. Mix well and add the noodles to the bowl. Repeat in another bowl
  10. Divide the broth and veggies between the two bowls and enjoy hot!

Tips

  • I used ramen noodles here, but you can use anything you have on hand. Fresh noodles will also work here. I’ve made the dish once with spaghetti noodles as well abd it tasted just as good
  • The recipe requires using mushrooms, but any kind of mushroom should work here. As for other vegetables, I think anything that cooks fast can be used like spinach etc.
  • While the chili oil is optional, it does give this a nice kick. We make our own chili oil. Let me know if you want a post on that too!
  • If your peanut butter has sugar, eliminate the sugar from the serving process.

This dish is the ultimate comfort food for cold days. It’s also a quick lunch to put together when you’re working or just don’t have the time. So I hope you give this a try and as always let me know how it goes!

Crispy Tofu with Slaw

This recipe was more of an attempt to make something good with whatever I had in my fridge and pantry staples. I’d never made any of the elements of the dish on their own, let alone trying them together. I shouldn’t have worried too much though. It turns out that improvising like this can also yield a pretty good lunch.

I know the dish doesn’t look too appetizing, but I promise that’s because I suck at plating. It’s something I’m still working on… 😅 The dish is packed with flavor and it’s all vegan!

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

Ingredients

For the Crispy Tofu

  • Extra firm tofu 4-6 oz
  • Non dairy milk (I used oat) 3/4 cup
  • Cornstarch 1/2 tsp
  • Salt 1/4 tsp
  • Pepper 1/4 tsp
  • Chili powder 1/2 tsp
  • Coriander powder 1 tsp
  • Garam masala 1/2 tsp (optional)
  • All purpose flour/ whole wheat flour 3/4 cup
  • Bread crumbs 1 cup
  • Canola oil 1 tbsp

For the Gravy

  • Canola oil 2 tbsp
  • All purpose flour/ whole wheat flour 2 tbsp
  • Salt according to taste
  • Chili powder 1/2 tsp
  • Coriander powder 2 tsp
  • Garam masala 1 tsp (optional)
  • Lemon juice 1-2 tsp (according to taste)
  • Non dairy milk (I used oat, but others would be better) 1 cup
  • Water 1/2 cup

For the Salad

  • Cabbage 1/4 head
  • Tomato 1 medium
  • Carrot 1 medium
  • Pear 1/2 medium
  • Vinegar 1 tsp
  • Olive oil 1 tsp
  • Salt and pepper according to taste

Instructions

  1. Preheat the over to 350 F (180 C). Pat the tofu dry using a paper towel and cut it into bite sized pieces
  2. Set up a dredging station with a bowl of milk, a container with flour and a container with breadcrumbs. Dissolve the cornstarch in the milk and mix the spices in the flour. To dredge, coat the tofu pieces first with the flour mix, then dip them in the milk and then coat with the breadcrumbs
  3. Line a baking sheet with parchment paper and place the dredged tofu pieces on it with plenty of space between the pieces. Drizzle the canola oil on the tofu pieces. Bake at 350 F for 20 minutes, flipping halfway
  4. In the meantime, heat 2 tbsp of canola oil in a pan. Then add 2 tbsp flour and sauté till the raw flour smell goes away, about 1-2 minutes
  5. Slowly add 1 cup milk while mixing vigorously to make sure there are no lumps.
  6. Then add 1/2 cup water and all the spices listed under the gravy ingredients and mix well
  7. Bring to a simmer and cook till desired consistency is reached. You can also add more water if the gravy is too thick. Set aside till serving
  8. Finely slice the cabbage and julienne the carrot. Halve the tomato and scoop out the seeds, then slice thinly. Cut the pear into thin bite sized pieces
  9. Dress the salad with vinegar, olive oil, salt and pepper just before serving
  10. In a plate, arrange the tofu and salad. Pour the gravy on the tofu and enjoy!

Tips

  • I use oat milk in most of my recipes, but other milks would work better here. Oat milk tends to turn slimy when heated, so it’s not a great choice for gravies unless you don’t mind the texture
  • The salad can be made of any vegetables you have on hand. Just add at least one fruit to the mix for sweetness, or 1/2 tsp sugar in the dressing

This is the perfect meal for a weekday and doesn’t take that long to make. You can also pre cook the tofu and freeze it for future use, so all that needs to be done is making the gravy and throwing a salad together. I hope you give this a try and as always, let me know how it goes! 😬

Vegan Jjajangmyeon

As with everyone else during lockdown, I’ve been obsessed with Korean dramas as well. I’ve hinged watched everything from Mr. Sunshine to Crash Landing on You. I couldn’t help but notice that everyone was eating some delicious looking dark colored noodles in most of these k-dramas. So of course I had to find out what these were and how I could get some.

I used to follow Seonkyoung Longest for a while, and remembered she makes a bunch of Korean food. I was hopeful of finding a good recipe on her website. I was right, and what’s more she has a vegan version of jjajangmyeon! I adapted her recipe to things I had available and to suit our taste. This turned out so well, I recommend it to anybody who likes noodles. Here’s a link to the original recipe if you’d like to try that out: https://seonkyounglongest.com/vegan-jjajangmyeon/#tasty-recipes-26914

Servings: 4, Prep time: 20 minutes, Cook time: 20 minutes

Ingredients

  • Fresh jjajangmyeon noodles or udon noodles 10 – 12 oz
  • Yellow onion 1 medium
  • Green onions 3-4
  • Green cabbage 1/4 head
  • White button mushrooms 8 oz pack
  • Garlic 5-6 cloves
  • Ginger 3/5 inch piece
  • Chili pepper 1-2 whole (optional)
  • Canola oil 3 tbsp
  • Chunjang or black bean paste 1/3 cup
  • Sugar 1 tbsp
  • Vegetarian oyster sauce 2 tbsp
  • Cornstarch 1 tbsp
  • Salt and pepper as required
  • Water or vegetable broth 1 cup plus more as needed
  • Cucumber 1/2 medium (optional)

Instructions

  1. Chop the onion and cabbage into large chunks and slice the mushrooms
  2. Finely chop the garlic, ginger, green onion and chili pepper
  3. Heat the canola oil in a pan and add ginger, garlic, the white part of green onions and chili pepper
  4. Add the chunjang and sauté well, about 2 minutes
  5. Add all the chopped veggies and stir fry for 3 minutes
  6. Add the water, oyster sauce and sugar. Cover and cook till vegetables are tender. Then uncover the pan and sauté for 2-3 minutes.
  7. In the meantime, cook the noodles in boiling water as per package instructions. Drain and wash with cold water to remove any excess starch
  8. Once the veggies are cooked, mix the cornflour with 1 tbsp cold water. Add this to the sauce and cook till it thickens
  9. Add the green part of the green onions. Taste and season with salt and pepper as required
  10. Add noodles to a bowl and top with the jjajang sauce. Julienne the cucumber and add to the noodles if you like cucumber…
  11. Mix well and enjoy hot…

Tips

  • Stir the sauce frequently and keep a close eye on it. It can burn quickly and it’s very hard to judge by color since chunjang is black
  • You can add any veggies you like, but onion and cabbage are required. I’ve made these with zucchini and carrots.
  • Fresh jjajang noodles are the best and I’ve found them in most Asian stores. The same goes for Chunjang and vegetarian oyster sauce. I know that H-mart has all these things for sure. However, udon noodle would work as well if fresh noodles are not available
  • I add chili pepper since we like a little spice, and the noodles are on the sweeter side. However, skip these of you want.. They’ll still taste great!

There is only one drawback to these noodles, it’s very very hard to stop eating them. Also, they’re not the healthiest of noodles out there. However, they’re so worth it! So I hope you give these a try and let me know how it goes… 😬

Upma

Upma is an Indian dish made with fine semolina. It’s commonly eaten in a number of Indian states, but everyone has their own spin on it. The South Indian version has ginger, Maharashtrians add turmeric to it, and Oriya upma has a bunch of veggies. I didn’t like upma when I was younger, except when my grandmother cooked it.

My grandmother’s upma was famous in our entire family. Nobody could come close to how soft, but rich and crisp around the edges her upma was. One day, she told me what her secret. It was so easy, I never could have guessed it on my own. It was just boiling hot water and a generous amount of fat. Since then, my upma has turned out perfect every single time. This particular recipe is our favorite, and it is not authentic to any single cuisine in India. It’s just my own take on the upma I remember from my childhood.

Servings: 2, Prep time: 5 minutes, Cooling time: 15 minutes

Ingredients

  • Fine semolina flour (suji/rava) 1 cup
  • Boiling hot water 1.5 cups
  • Whole green chili 1 medium
  • Ginger .5 inch piece
  • Salt as required
  • Curry leaves (kadhi patta) 6-7 leaves
  • Whole cashews 8 (optional)
  • Yellow moong dal 2 tsp (optional)
  • Clarified butter (Ghee) 4 tbsp
  • Mustard seeds 1 tsp

Instructions

  1. Finely chop the green chili. Peel and grate the ginger root.
  2. Add 1 tsp ghee to a pan and allow to heat on medium heat
  3. Add the cashews and moong dal to the hot ghee and sauté till light golden. Remove to a plate
  4. Add the remaining ghee to the same pan and add mustard seeds once the ghee is hot
  5. Once the seeds have spluttered, add the curry leaves, grated ginger and chili pieces. Sauté for 2-3 minutes
  6. Add the semolina and sauté on low heat till lightly golden and fragrant. Make sure to stir continuously, or the semolina can burn
  7. Add salt and mix properly. It is important to add salt at this point since it is difficult to mix it in after adding water
  8. Slowly add the boiling water to the roasted semolina while stirring vigorously.
  9. Cook till all the water has been absorbed. Cover, switch off the heat and let rest for 4-5 minutes.
  10. Mix in the cashews and moong dal and serve hot!

Tips

  • If you like yogurt, add it right before adding the water. It will give a nice tang to the upma
  • Cashews and moong dal are optional, but provide a good crunch. In the picture added to this post, is did not add any and it tasted just as good!
  • Any kind of fat can be used, preferably one with a high smoking point. I prefer using ghee since it gives a good nutty taste and I always have it on hand
  • I finely chop the chili since we like a bit of spice, but large pieces can be added and removed before eating for a less spicy version
  • This recipe needs to be made with constant attention. The semolina burns really quickly towards the end of roasting if we don’t pay attention. Additionally, constant stirring makes sure the water is easily and uniformly absorbed
  • You can also add any veggies you want to the recipe, like carrots and peas. These should be added right before adding the semolina with a small pinch of salt. Cook them completely before adding the semolina.

This is a nice and easy breakfast recipe to have in your repertoire. It’s also very quick to make. We eat it at least once every two weeks! I hope you give this a try and let me know how it goes! 🙂

Vegan Creamy Kofta

The kofta is a favorite among all ages and cuisines in India. It arrived in India much like kebab did, and quickly became a staple. The flavorings, sauces and base ingredients were changed to suit the sub continent tastebuds. Today, anything which is cooked in ball form is called a kofta. Everyone has their own recipes, but of course there are the more commonly known varieties like Malai Kofta, Nargisi Kofta etc.

In my house, kofta is made out of ingredients nobody likes otherwise. This includes all squashes for sure. This recipe was born out of the need to use up some acorn squash I had, and we didn’t want any soup. Once we ate it though, we realized we were going to keep making it. I switch up the gravy I use with these, but the one included here is hands down the most decadent of the lot and it’s vegan!!

Servings: 6, Prep Time: 20 minutes, Cooking Time: 20 minutes

Ingredients

For the Kofta

  • Acorn squash 1 small
  • Yukon gold potato 1 medium
  • Cornflour 1 tbsp
  • Chili powder 1/2 tsp
  • Coriander powder 1/2 tsp
  • Garam masala 1/2 tsp
  • Turmeric 1/4 tsp
  • Salt according to taste
  • Oil for cooking

For the Gravy

  • Onion 1 large
  • Cashews 8-10
  • Ginger 1/2” piece
  • Garlic cloves 5
  • Fennel seeds (saunf) 1 tbsp
  • Cardamom seeds (elaichi ke dane) 1/2 tsp
  • Chili powder 1/2 tsp
  • Coriander powder 1 tsp
  • Garam masala 1 1/2 tsp
  • Oat milk 1/4 cup
  • Canola oil 4 tbsp divided
  • Cumin seeds 1 tsp
  • Water as needed for consistency
  • Salt according to taste

Instructions

  1. Add 2 tbsp oil to a pan and set it on medium heat.
  2. Roughly chop onion, ginger and garlic. Then add to the hot oil and sauté till translucent
  3. Add the fennel seeds, cardamoms seeds and cashews. Cook for 2-3 minutes
  4. Add all the spices to the pan and sauté until fragrant, maybe 2-3 minutes. Set aside to cool completely
  5. In the meantime, roughly peel and chop the squash. Then funky mince it using a food processor
  6. Prick the potato all over with a fork or toothpick. Microwave in 5 minute intervals till a knife slides in easily
  7. Peel the potato once cook enough to handle and mash in a bowl
  8. Add the minced squash, cornflour, salt and the spices to the potato and mix well
  9. Make golf ball sized patties (kofta) out of the mix and flatten slightly
  10. Add a thin layer of oil to a pan in medium heat, then cook and sear the kofta till crispy on the outside
  11. Once the gravy mixture is cool enough, blend with a little water
  12. Add the remaining 2 tbsp oil to a the pan in which you cooked the gravy mix, then add cumin seeds when hot
  13. Add the blended gravy mixture to the pan and sauté for 4-5 minutes
  14. Add the oat milk and mix well. Then add salt and water as needed.
  15. Let the gravy come to simmer and then it’s ready to be served. Place a kofta or two in a bowl, too with gravy and enjoy!

Tips

  • This recipe with work with any squash, but excess water will need to be removed. You can also skip the squash entirely and use carrots, or just potatoes!
  • I like to on fry the koftas and that’s why they’re flat. You can definitely deep fry them as well. Add another teaspoon of cornflour if they start to collapse in the fryer
  • These also taste amazing in the gravy I made in my post on paneer gravy: https://everything-nothing.home.blog/2019/10/03/paneer-curry-and-butter-naan/
  • The gravy in this recipe is also super versatile and I can eat it by the spoon. Just add tofu or paneer if you aren’t vegan and it’s ready to go! This will also taste good with any other koftas you might make.. 😬

Anyone who loves Indian food knows how delicious koftas are, and this recipe is doubly amazing because it’s vegan! I hope you give this a try soon and 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

  1. Wash the rice 2-3 times until water runs clear and set aside
  2. Finely chop the tomato and chili
  3. Add 1 tbsp oil in a pressure cooker and add the chopped tomato and chili. Cook for 3-4 minutes
  4. Add the tomato paste, cumin powder and sugar. Cook for another 3-4 minutes
  5. Add the washed rice, salt and water. Close the lid and set heat on high till first whistle.
  6. Reduce temperature to low and cook for 10 minutes. Wait for the pressure to release naturally before opening the lid
  7. 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.
  8. In the meantime, halve the bell peppers and remove seeds
  9. Arrange bell pepper halves cut side up on an oven safe tray which has been lightly brushed with oil.
  10. Drizzle 1 tbsp oil over the peppers and sprinkle salt and pepper according to taste
  11. Bake in a 350 F (180 C) oven for 12-15 minutes, until a knife slides in easily
  12. Remove bell pepper from the oven and fill the halves with the prepared tomato rice mix.
  13. 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! 🙂