Vegan Savoury French toast with Aquafaba (AF)

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Loads of AF recipes will be a part of  my blog from now onwards, I am happy with the good result the thing (af)gives, its is awesome and mindboggling.  I am happy to be a part of this AF revolution :).I got to know about AF from FB group VEGAN CHEEZE- Hits and misses!, do check it out.

OK coming back to the post, I know French toast is sweet, but I am a savoury person, when I wanted to make French toast I wanted to make it just savoury French toast or none at all. So I finally did what I wanted and the husband loved it, husband is not vegan he loves dairy but you know when one person is vegan at home the other has no option but to be the part of the experiments sigh, but you know I am trying to make the meringues but even after 5 attempts I am not getting success, six is my lucky number so hopefully will try next time and post my vegan meringues which is a revolution going in vegan community sigh. Ok let’s make the savoury toasts.

Basic Information:
Preparation Time:5 minutes.
Idle Time: nil
Cooking Time: 20 minutes
Serves:  6

WHAT YOU WILL NEED

Wheat bread slices – 6

Aquafaba (AF) – 3/4th cup

Chickpea / besan flour – 2 tsp

Salt – ½ tsp

Onion – 1 small finely chopped

Green chillies – 3 finely chopped

Spinach – 1 tbsp finely chopped (optional)

Oil – for toasting the bread

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HOW TO MAKE

In a wide bowl add AF, onion, chilly, spinach, salt and mix well. Then add the chickpea flour and mix well .Now heat the pan or tava.

Now take the bread slices, dip the bread slices on both the sides with the AF mixture, when it’s coated well. Toast it on the hot tava both the sides for 1 or 2 minutes each side, adding ½ tsp of oil on each side , once crispy it’s done. It will be light , airy and delicious.

NOTES

Coriander can be used instead of spinach or you can totally omit and add nothing at all.

To get the bread slices crisper it might take a tad bit more time then a normal French toast.

Instead of dipping the bread slice in AF, you can also spread the AF directly on the slice when it’s on tava .

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Besan ladoo/chickpea flour ladoo – Happy Ugadi

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Happy Ugadi to everyone. Ugadi is celebrated in Karnataka  and Andra Pradesh it the new year for us according to the lunar calendar.Usually during Ugadi abbatu or stuffed sweet lentil mixture pancakes are made and that’s the main dish or at least that is in my amma’s home.In-laws celebrate the new year according to solar calendar, so there is another New Year festival in few days.

Ok coming back to the recipe instead of making obbatu and sweating I decided to make something simple and easy. last year I made just 8 or 10 obbatu  and by the time I could finish the fire alarm went off, because of the smoke ,sigh.So anyways I wanted to try vegan version of besan ladoo but something went wrong and I had to dump it one of my biggest kitchen disaster after a long time, so maybe that’s next time, so I decided to make the ladoo with ghee hmmm. You can try the other sweets from    here. so let’s start making Besan ladoo.

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Basic Information:
Preparation Time:5 minutes.
Idle Time: 30
Cooking Time: 30 minutes
Serves:  10 to 12

WHAT YOU WILL NEED

Besan flour/chickpea flour – 1 cup

Sugar powdered – 3/4th cup

Cardamom powder – ½ tsp

Badam /Almond chopped – 1 tbsp

Ghee/ clarified butter – ½ cup

HOW TO MAKE

In a pan roast the besan flour for 15 to 20 minutes or until the raw smell of the flour is gone.

Once the besan is roasted add the sugar, cardamom and mix well for 2 to 5 minutes.Then add the almond and mix well.

Now add the ghee and mix well, once mixed well let it cool, and when your able to  handle the  heat, make lemon sized ball, granish it with badam  and its ready to serve.

NOTES

Ghee can be used lesser maybe 1/4th cup or 3/4th according your taste.

Navane/Foxtail millet Sweet pongal

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Happy Sankrathi to all, I try to make healthy food most of the time like everyone, even during festival. I made this millet pongal, it was tastier than the rice pongal, and so it was a hit in both ways, tasty and healthy too. Nowadays I try to add millets in my daily routine. I have also made broken wheat pongal. Ok let’s start making millet pongal.

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HAPPY SANKRANTHI

Basic Information:
Preparation Time: 15 minutes.
Idle Time: nil
Cooking Time: 30 minutes
Serves : 4 to 6 people

WHAT YOU WILL NEED

1 cup moong dal

1 cup millets

3/4th cup jaggery + ½ cup water

5 to 6 cloves

1 cup grated coconut

1 tsp eliche

1 tbsp mixed dry fruits (dry grapes, cashew and Badam)

1 tbsp ghee

HOW TO MAKE

In a pan dry roast the millet and moong dal separately, keep aside.

In another pan add ghee once heated add cloves and cashew. Keep aside.

Now add the roasted moong dal and millets in a pan mix well now add the grated jaggery, mix well, keep on sim flame let it cook slowly.

In another pan add jaggery, water, eliche and let the jaggery melt fully.

Once the jaggery is fully melted, add it to moong dal, millets, coconut mixture and mix well and let it cook, let it cook for 20 minutes or until done.

Once done add the remaining dry fruits and cloves and cashew roasted in ghee and then it’s done.

NOTES

I have added finely powdered badam.

You can make pongal with rice, broken wheat and any millet.

I have added badam powder and dry grapes without roasting , you can roast and then add it to pongal.

Badam if are sliced I do roast , but never dry grapes, because I feel it changes in its texture and taste.

Ps:I have not taken the cloves and cashew roasted in ghee.

 

Spinach & Cream cheese Pinwheels

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I had tasted pinwheels in one of my friend’s house long back and totally forgot about it, but the taste was always in my mind. Pinwheels are an appetiser that can be modified the way we want according to our tastes.

Usually when  I buy puff pastry sheets I make puffs with  different stuffing, this time I decided I will make something different and I wanted to search on the net , but then  I decided against searching on the net and  to try my own version with whatever I can remember from the last time ate in my friends place. It’s a very easy and simple recipe, with very few ingredients.I have used cream cheese, you can make your own cream cheese at home. So let’s make it.

 

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Basic Information:
Preparation Time: 10 minutes.
Idle Time: nil hours
Cooking Time: 20 min
makes: 15

WHAT YOU WILL NEED

1 Sheet of puff pasty

SPREAD

1 cup chopped spinach (see notes)

1 tbsp cream cheese

1 tsp chilly fakes

1 tsp oregano

1 tsp basil

1 tsp chopped garlic

1 tbsp chopped onion

1/4th tsp salt

HOW TO MAKE

First thaw the pastry for 40mins to 1 hour.

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Mix all the ingredients under spread, mix well keep aside.

Take the pastry sheet just fatten it a bit more using the rolling pin.

Now spread the mix evenly on the sheet.

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Then roll up the sheet, while rolling up the sheet careful with stuffing it might come out.

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Cut into 3/4 inch slices. Arrange the slices one inch apart on ungreased cookie sheet.

Bake the pine wheels at 400 F for 20 minutes on the top rack.

Notes

Before chopping the spinach, just soak the spinach in hot water for 2 minutes and let it wilt the drain the water and chop the spinach.

The choice of cheese can be according to your taste like mozzarella, cheddar etc.

The filling also you can be flexible with it, you can make it veg or non-veg appetizer.

Vegan Beets Cupcakes

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It is beetroot cupcakes, actually I wanted to make red velvet cupcakes, but I dint want to use red colour. I decided to use beetroot to get the natural colour I don’t know where or what went wrong the colour was not what I had expected to be, hence the name change. Only the colour was not what I wanted, but the taste was very good, the cupcakes were moist, fluffy and airy like cakes with eggs.

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center of the cake

This recipe is for keeps and its vegan what more can I ask for. This recipe is almost same like my other eggless recipes. I have just made few changes and the cupcakes were too good and no one will believe they were made without eggs,  but they are also dairy free and I love it, ok I don’t want to brag more  about the recipe, lets start making the cupcakes.

Basic Information:
Preparation Time: 15 to 20 minutes.
Idle Time: NIL
Cooking Time: 30 to 40 mins
makes: 10

WHAT YOU WILL NEED

½ cup beetroot puree (see notes)

1 cup coconut milk or any non dairy milk

½ cup oil

1 tsp vanilla extract

1 tsp apple cider vinegar

½th tsp baking powder

¾th tsp baking soda

1/8th tsp salt

1 cup + 1 heaped tbsp Maida/ all purpose flour

1/4th cup coco powder

3/4th cup granulated sugar

1/4th cup Chocó chips for garnishing (Optional)

HOW TO MAKE

Preheat the oven for 375 F. Line the baking tray and keep aside. In a bowl add all the wet ingredients, coconut milk, oil, vanilla extract, vinegar, baking soda, baking powder mix well, once mixed well add sugar and mix until the sugar dissolves then keep aside.

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In another bowl mix the dry ingredients Maida, coco powder, salt and mix well.

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Now in the add the beetroot puree into the wet mixture and mix well. Make a well in the centre of dry ingredients and add the wet mixture and mix well and the batter is ready.

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Now fill batter 3/4th, sprinkle the Chocó chips on top and bake it for 30 to 35 minutes in pre heated oven. Once done just check if it’s done by insetting a tooth pick, if the toothpick come out clean its baked fully if the toothpick does not come clean then bake for few ,more minutes, then it’s ready to serve.

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Notes

For making beets puree, clean the beets cut it into small pieces and microwave it with little water for 10 minutes or until soft, once its cools down grind it into fine paste, and it’s ready to use.

I think if I had added only one tablespoon of coco powder the colour would be at least some light red, maybe next time.

Vegan Garlic Rolls

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PS (Please bear with the pics, the taste is what matters na, and we were  in hurry to these yummy rolls)

Ha… what should I say about these beauties, these are yummiest rolls I have ever had, it’s perfect with Tea or with pasta, and I usually make this with pasta for dinner. From a very long time I was searching for this kind of a recipe, I tried with already baked bread by spreading the garlic mix, then again with something else, but nothing worked until I got this recipe from a blog, I have modified a little bit according to my taste. This time when I go to Bangalore I am going to make this especially for my amma, she is vegan and will definitely love this. So here goes the recipe.

Recipe source : Edible Garden

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   serves 2 to 3 people

What you will need

1 cup Maida + 1tbsp for dusting

½ cup Luke warm water

½ tsp salt

1 tsp sugar

1 and ½ tsp yeast

1tbsp oil (and vegetable oil)

For the Garlic spread

Earth balance or vegan Butter – 1/4th cup

Oregano – 1tsp

Chilly flakes – 1tsp

Minced garlic – 1 and ½ tbsp

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This pic is from the 2nd time I made rolls, I have don’t have the risen rolls pic from the first batch,so I am adding this pic.

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How to Make

First proof the yeast in the luke warm water with salt, sugar ,yeast and let it be for 5 minutes, until its proofed fully, then add the Maida, oil and mix well, make it into a smooth dough, and let it rise in a warm place by covering with a damp cheese cloth.

Meanwhile in a bowl take vegan butter, oregano, chilly flakes, and minced garlic, and mix well and keep it aside.

Once the dough is risen or doubled, mine took 45 minutes, just punch it down and kneed it into a smooth ball, and roll it using the rolling pin, roll it into round or rectangle of ½ inch thickness, add flour if the dough is sticky when rolling, once done spread the garlic spread just leaving ½ inch around the edges.

Then roll it from the end gently until to the other end, once it’s fully rolled, cut it into 6 equal portions.

Then place the cut side up rolls in a greased pan, and keep in warm place to let it rise, I keep mine for 45 minutes.

Once it’s risen, bake it in a preheated oven at 180 degrees for 25 to 30 minutes or until golden brown on top.

Notes

You can use the ordinary butter instead of vegan butter.

The flavors in the garlic spread is your choice, you add, minus or multiply and play with the flavors.

I used olive oil once instead of butter but it dint turn out that great.

If you don’t have vegan butter, you can use home made cashew butter or peanut butter, but I haven tried with these, so I cant guaranty the results.

Eggless Vegan Chocó cup cakes with Vegan frosting

 

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Happy new year to all, I wanted to post something sweet for the first post of the new year, so thought of posting a vegan recipe.I am not vegan, but maybe in future I want to be vegan, so most of the time I keep checking vegan options most of the time. This is one of the best vegan cup cakes I have tasted. I have made this before but without frosting, but here I bought this vegan butter “earth balance” so I wiped it with icing sugar and frosted the muffins. It was divine I must say, so let start with the recipe.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: nil
Cooking Time: 25 minutes
makes: 6 cup cakes

What you will need for cup cakes

1 cup Maida

2 tbsp cocoa powder

Salt 1/4th tsp

Baking soda 1/4th tsp

Baking powder 3/4th tsp

Sugar ¼ cup

Oil – 1/4th cup

Water – ½ cup

Vanilla extract – 1tsp

For frosting

½ cup Earth Balance butter

¼ cup icing sugar

1 tsp

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How to make

First preheat the oven and line the cup cakes tray.

Then mix Maida, Cocoa powder, salt and mix well and keep it aside, then mix the other ingredients together. Then mix the dry and wet ingredients together and full the cup cake tin.

Then bake it in the preheated oven at 180 degrees for 25 minutes.

By then mix the frosting ingredients together and keep aside, once the cup cakes cools down frost it and serve it.

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Notes

If you don’t want the frosting you can skip it or use the ordinary cream and make frosting

Or you can totally leave the frosting

I have given the measurements for 6 cup cakes you can just double it and make 12.

Microwave Masala Peanuts

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Masala peanuts are my all time favourite snack; since we are doing it in microwave instead of deep-frying it is a bit healthier. It a very easy recipe and can make it within 10 to 15 minutes. It’s tasty, easy and fast. So let’s start the recipe.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 5 minutes
makes:   ½ cup

What you will need

½ cup peanuts

4 tbsp besan/gram flour

1 tsp chilly powder

¼ tsp chat masala

¼ tsp garam masala powder

1 pinch baking soda

½ tsp salt

2 tbsp water

2 + ½ tsp oil

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How to make

Wash the peanuts and keep it aside. In another bowl add gram flour, salt, chilly powder, garam masala , chat masala, 2 tsp oil and  baking soda, then add the washed peanuts and coat the gram flour mix nicely, then add the water and mix thoroughly .in a microwave safe plate grease the ½ tsp oil and spread the peanut mixture on the plate and microwave it for 3 minutes and then stir and microwave it again for 2 to 3 minutes until it become crispy, be careful it might burn, once it’s done you can eat it directly or sprinkle some chat masala and its ready to eat.

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Notes

While the peanuts are in microwave, be careful it might burn so keep an eye.

You can double the quantity and make more.

You can add your choice of spices like fennel powder, jeera powder etc

Add salt accordingly because chat masala contains salt.

Eggless lemon cup cakes

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I am posting a baking recipe after such a looooong time anyways, It was the most yummiest, moist and tasty cup cake after a long time, when you give to someone who bakes with the eggs, they will wonder how it’s so airy and moist without the egg. Actually lemon/lime gives a nice texture for the eggless cakes.I was too much into baking breads, buns,rolls sigh all yeast recipes,I still need to perfect in some more yeast recipes before I post it here. Ok lets start baking.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 22 minutes
makes:   6 cup cakes

What you will need

Maida – ½ + 1tbsp

Baking Soda – ¼ tsp

Baking Powder – ¼ tsp

Salt – one pinch

Almond Meal – 2 tbsp

Curd – 2 tbsp

Milk – 3 tbsp

vanilla essence – 1tsp

Lemon/lime – rind 1 tsp

Lemon/lime – juice 1 tsp

Sugar – 1/4th cup = 2 Tbsp

Oil – 2 tbsp

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How to make

First preheat the oven for 10 at 180 degrees. The line the cupcakes pan and keep it ready.

In a bowl take all the dry ingredients and mix well and keep aside. In another bowl take all the wet ingredients and mix well, mix the sugar well until it is dissolved properly.

Now mix both the dry and wet ingredients together, mix it well, and then pour it in the baking pan. Bake it the preheated oven for 22 minutes at 180 degrees, or until done. I made exactly 6 cupcakes.

Notes

If you don’t have almond meal add, you can just grind the almonds and add it.

I added ground almonds.

Rava Ladoo

 

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Rava ladoo is my all time favourite sweet,My amma made Rava ladoo and sent it with me when I came to the US, I kept it for a month and enjoyed it, it’s very and simple recipe. I wanted to do this for keeping as Naivedhya for Shridi Sai Baba last Thursday, but before I could do make the ladoo I was worried how it would turn out. Luckily it came out well in the first attempt.

My DH who does not like sweets that much, eat it and wanted more, I was one happy person.  Since I have not posted any Indian sweet recipes, so this hopefully will be the start of sweets category too sigh. I have used quarter, cup, coz it was first attempt in making Rava ladoo, so I tried it with very less quantity,You can double triple and make more yummy Rava ladoo’s. ok let start with the recipe.

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Recipe Source – Amma

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 30 minutes or (until you can handle it)
Cooking Time: 30 minutes
makes:   6 medium sized ladoo

What you will need

1/4th cup Rava

1/4th cup sugar

1/4th cup ghee

1/4th cup fresh grated coconut

¼ tsp Eliche powder

1/8th cup water

1 tbsp dry grapes

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Adding the sugar syurp to the rava mixture.

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How to make

First in a pan add the rave, and dry roast it for 1 minutes or until you start getting the aroma of the rave, then add the ghee ,grated coconut, and roast it for 1 minute, the add the dry grapes and keep it aside.

Then in another pan add water add sugar and powdered eliche , let sugar dissolve completely, and bring it to boil, then add it to the rava .coconut,ghee and dry grapes mixture and mix well and keep it aside, let it cool for 30 minutes or until you will be able to touch it and make the ladoo.

Notes

You can add dry grated coconut to.

You can keep them out for 2 to 3 days, or refrigerate for 2 to 3 weeks.