Tag Archives: Vegan Recipes

Bhindi Masala

I had never tried Bhindi Masala at home, but whenever I go to Indian restaurants, I mostly see Bhindi Masala in the buffet menu. Hubby likes Okra very much, so thought of trying this at home. I actually liked this version of Bhindi Masala and started preparing this frequently as a side dish for chappati

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Bhindi Masala

Preparation Time : 10 min | Cooking Time : 30 mins | Serves : 3

Recipe Category: Side dish

Ingredients:

Okra – 250 grams

Onion – 1 big, finely chopped

Tomato – 2

Ginger garlic paste- 1 tsp

Garam Masala powder- 1 tsp

Pav bhaji powder/Chilli powder – 1/2 tsp

Coriander powder – 1/2 tsp

Cumin powder – 1/4 tsp

Curd / yogurt – 1 tbsp + 1 tsp

Turmeric powder – 1/8 tsp

Coriander leaves – as needed to garnish

Cinnamon Powder – 1/4 tsp

Salt – as needed

Oil – 2 tsp

Method:

  • Add 1 tsp of oil, spread the oil all through the pan and sauté the okra till they become slightly crispy

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  • Add 1 tsp of oil to another pan. Add ginger garlic paste and sauté for 30 seconds. Add onions and saute till onions are cooked, and add tomato after the onions are cooked.
  • Add garam masala, coriander powder, cumin powder, pav bhaji masala, turmeric powder and allow it to cook for 2-3mins

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  • Add the sautéed okra and salt, cook for 5 minutes. Add curd and mix well, and cook for 3-4 minutes

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My Notes:

  • If you need Bhindi masala as a gravy, add the required amount of water.
  • To get crispy okra, wipe the okra dry before cooking. If you do not have time to wipe it dry, keeping it in the microwave for a minute would help.
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Dal Tadka

Dal tadka is an easy and tasty side dish for roti, and a good accompaniment for rice. Usually when I prepare dal tadka, I use moong dal alone, as my Amma used to prepare that way. But when I have it in restaurants, I always get the flavor from 3 types of dal. I liked that, and I have tried one version of dal tadka with moong dal, toor dal and chana dal.Image

Dal Tadka

Preparation Time : 10 mins | Soaking Time : 30 mins | Cooking Time : 20 mins | Serves : 2

Recipe Category: Sidedish/Rice Accompaniments

Ingredients

Toor Dal – 1/2 cup

Chana Dal – 1/4 cup

Moong Dal – 1/3 cup

Onion -1 chopped finely

Tomato – 1 chopped roughly

Ginger and Garlic paste – 1 tsp (you can also use fresh minced ginger and garlic)

Turmeric powder – 1/4 tsp

Coriander powder -1/2 tsp

Cumin powder – 1/4 tsp

Garam Masala – 1/2 tsp

Water – 3 cups

Salt – to taste

Oil – 1 tsp

To temper:

Ghee – 1 tsp

Jeera – 1 tsp

Red Chillies – 2

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Method:

  • Soak moong dal, toor dal and chana dal for 30 mins. I soaked them in warm water
  • Put a pressure cooker on the stove and add oil, and ginger garlic paste. Saute for 30 seconds. Add the onion and tomato and saute till raw smell goes. Add the garam masala, coriander powder, cumin powder and turmeric powder. Allow it to cook for  2 mins

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  • Add the soaked Lentils and mix well. Add required salt and 3 cups of water and cover the cooker. Switch off after 3 whistles

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  • Add ghee to the pan, add cumin seeds and red chillies, let it splutter. Once steam releases, open the cooker lid and add the tadka to the cooked lentils. Dal tadka is ready to be served

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Butter Naan – No Yeast

Whenever I go to Indian restaurant and want to have north Indian food, Naan is the first thing that comes to my mind. Cant say no to Buttery naan. I wanted to make naan at home and I am posting a recipe without yeast and eggs.

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Butter Naan:

Preparation Time : 10 mins | Standing time : 3 hours | Cooking time : 10 mins

Recipe Category: Entree

Ingredients:

All purpose flour/Maida – 2 cups

Fresh thick curds – 2 tbsp

Warm Milk – 1/2 cup + 3 tbsp

Sugar – 1 tsp

Salt – as needed

Baking powder –  1/2 tsp heaped

Baking Soda – 1/2 tsp heaped

Butter  – 4 tsp, melted in room temperature

Method:

  • Mix maida, baking powder and baking soda well. Sieve the flour mix. Take the seived flour in a bowl and make a hole in the centre. Add milk, curd, salt, sugar and butter in that. Mix well with finger tips and dont knead hard. Coat the dough with little olive oil and keep aside for 2-3 hours. Better to cover the dough with a damp cloth or kitchen towel. (Can Be kept max upto 7-8 hours). Knead the dough softly and make desired size balls

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  • Dust the rolling platform generously with flour and roll the dough. Apply water to one side, and place it on the skillet, with the water-applied side on the skillet

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  •  Cover the skillet and cook on medium flame. After a minute, it will puff up.  At that stage, flip the naan and cook the other side. Apply butter/ghee over both sides and serve hot.

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Mango Milkshake

Today I had prepared Mango Ice Cream and kept it in the freezer to set, have to wait for 7 hours to taste! With a left-over mango, prepared a quick Mango milkshake.

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Mango Milkshake

Preparation Time : 5 mins | Serves : 2

Recipe Category: Beverage

Ingredients:

Mango pulp – 1/2 cup

Cold Milk – 1 cup

Sugar – 2 tsp

Vanilla Extract – a drop (Optional)

Method:

  • Blend mango pulp, vanilla and sugar in a mixer until smooth
  • Add chilled milk and blend again until smooth and enjoy the cool summer drink 🙂

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Check other Mango Recipes,

Mango Kulfi

Mango Halwa

Mango Mousse

Mango Ice Cream

Masala Paniyaram

During our childhood days, whenever we get bored of idli/dosa, kuzhi paniyaram  is an immediate alternative Amma prepares with idli/dosa batter. For preparing this dish, Kuzhi paniyaram  stand and left over idli/dosa batter is all that’s needed. I tried savory version. If you don’t have kuzhi paniyaram pan, try frying it in oil to enjoy quick snack 🙂 For a variation you can Aldo check Adai paniyaram

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Masala Paniyaram (Savory Rice Ball):

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 3

Recipe Category: Breakfast

Ingredients:

Dosa/Idly batter – 2 cups

Idli Podi – 1 tsp

Finely chopped Onion – 1

Grated Carrots – 2

Hing – a generous pinch

Curry leaves – few, roughly chopped

Ginger – 1/8 tsp (optional)

Coriander leaves – Handful

Oil – to cook

Method

  • Add onion, carrot, Idli podi, coriander leaves, curry leaves, hing and ginger to the Idli batter

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  • Heat the paniyaram pan. Add a little oil to each hole. Spoon the batter into the pan and cook for 2 minutes on one side

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  • After one side is cooked well, turn the paniyarams and cook the other side. Flip carefully and cook until it is done

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  • Serve with any chutney

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My Notes:

  • Green chilli can be used instead of Idli podi
  • Can add 2 tbsp of wheat flour for a soft texture

Check my other recipes using Idli/Dosa Batter,

Idli Fry

Idli Upma

Kaima Idli

Masala Idli

Vegetable Waffle Dosai