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 .

CAULIFLOWER DRY FRY/STIR FRY

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This is one easy recipe and you will love it, its easy healthy and tasty too. Amma saw this on TV and made it and told me it was super hit at home and I just wanted to try DH loves fried items, I like it too but nowadays I am trying to eat healthy and try to make food with less oil, so deep fry is a no no, it’s not like that I don’t deep fry at all, it’s just lesser than compared to before sigh. Ok coming back to the recipe can be used as a starter or with simple rice & sambar or rice & rasam or even with fried rice or biryani, yeah it goes well with everything and its super tasty, so let’s makes it.

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Basic Information:
Preparation Time:10 minutes.
Idle Time: NIL
Cooking Time: 20 minutes
Serves:  2 to 4

WHAT YOU WILL NEED

Cauliflower – 1 head of a cauliflower medium sized

Soy sauce – 2 tsp

Dhania powder – 1 tsp

Garlic – 1 tbsp crushed

Ginger – 1 inch chopped

Green chilli – 10 slit

Curry leaves – few

Turmeric – ½ tsp + ½ tsp

Salt – ½ tsp + ½ tsp

Oil – ½ tbsp

Water

HOW TO MAKE

First clean the cauliflower and keep aside. In saucepan add water salt, turmeric and let it boil. Once the water boils add the cauliflower, let the cauliflower cook for 5 minutes and drain the water and keep aside.

In a pan add oil, one the oil is hot add the garlic , ginger, curry leaves, chillies, turmeric and sauté it for 2 to 3 minutes and then add the cooked cauliflower and roast it for 5 minutes now add the dhania powder , salt and mix well.

Let it fry for 10 to 15 minutes or until the cauliflower is done, now add the soy sauce mix well cook for 5 minutes, garnish and its ready to serve. It tastes super awesome.

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NOTES

Capsicum can be added too, its gives more taste, I added capsicum when I made next time.

Instead of cauliflower  you can make the same recipe with panner , potato  or even non-veg too .

VEGAN MAYONNAISE /AQUAFABA MAYONNAISE

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Hopefully this month I will be able to post more and read my favourite blogs too. I guess it will be more of Aquafaba recipes. Last month I was caught up with too many things sigh, also I cooked allot, eat a lot uff.  Ok coming back to the recipe you all know that I am trying to be vegan and I am almost vegan 99 percent I am vegan I must say, very rarely do I eat anything dairy, maybe ice cream once in a while I am trying to make vegan ice cream too hopefully will do that soon.

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OK let to me tell you about AQUAFABA, is just chickpea water or when you buy canned chickpeas the water in the can be used as a magic ingredient, its mostly used for replacing eggs and the result is awesome, its magic I must say and I am the most happiest because we can make many things with this which a vegan would have though it was impossible but with AQUAFABA everything is possible ok let’s make the mayo.I searched a lot on the net but finally made the way I want with the what ingredients I had in my pantry.

Basic Information:
Preparation Time: 5 minutes.
Idle Time: NIL
Cooking Time: 5 minutes
makes:   1/2 cup

WHAT YOU WILL NEED

Aquafaba – 2 tbsp (reduced Aquafaba) see notes)

Apple cider vinegar – 2 tsp

Salt – ½ tsp

Chickpeas – 5 to 6 (optional)

Mustard sauce – ½ tsp

Coconut oil – ½ cup

Veg oil – 2 tbsp

 

HOW TO MAKE

We need to blend everything together, so put everything in a bowl and blend it for 1 or 2 minutes or until smooth and its ready to serve.

 

Once the mayo is kept in the fridge it looks like this……

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NOTES

Cook the chickpeas in cooker and once done drain the water, boil the water, reduce I cup of Aquafaba to 3/4th cup and then you can use it; you can store it in the freezer up to a month.

Also when you buy canned chickpea just drain the chickpeas and use the water by reducing 1 cup to 3/4th cup and use the magic ingredient.

If you don’t have mustard sauce, just add 1/2 tsp mustard seeds.

Instead of apple cider you can use lime juice.

Sajje roti/ Pearl Millet Roti

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Millets again, nowadays I try to use a lot of millets in our diet. It’s healthy and gluten free too. Common names for pearl millet in India are Bajri in Rajasthan, Gujarati and Marathi, Sajje/kambu in Kannada, Kambu in Tamil, Bajra in Hindi, Urdu and Punjabi , sajjalu in Telugue, Kambam in Malayalam and bajra in Bengali.

Millet’s are healthy I don’t have to explain, but to like millet’s you need to have an acquired taste, you won’t like in the  first try itself, but its better then the Maida, wheat , rice etc. In all the millet’s I like navane/ foxtail millet more than others. This sajje roti is very easy but you need little practice, but then you can try right and practise makes perfect. Ok let me stop here and start making sajje roti.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 6 TO 8

WHAT YOU WILL NEED

1 cup water

1 cup sajje flour (see notes)

½ tsp salt

1 tsp sesame seeds (optional)

HOW TO MAKE

In a pan boil the water once the water comes to boil, add the sajje flour and take it of the stove.

Now add the salt and sesame seeds and mix well, make it into smooth dough.

Knead the dough into smooth ball and divide them into 8 medium size balls. KEEP the roti tava for heating.

Now dust the place your going to roll the roti’s , flatten the  sajje dough small balls, and spread it as thinly as possible, after the roti is 3 inches radius circle, spread the roti using the rolling pin, very delicately.

Once the roti’s are done, then cook the roti’s on very hot tava, take a wet cloth (I used my cheese cloth) and dab one side and cook both the sides for 1 minutes each side or until done. Now it’s ready to serve with any side dish.

NOTES

Sajje flour – sajje millet is ground in the nearby small mill shops ( mom gets it done in the nearby mills) or you get in shops easly nowadays

While cooking the roti, always see the upside is where you will be dabbing the wet cloth.

Only once the roti must dab with water only then the texture will be good.

There are many variations; this is a very simple recipe.You can add cumin seeds, chilly , coriander, the options are endless.

Dhanya chai powder and chai-KASHAYA /Coriander tea powder and tea

 

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This chai or kashaya is very tasty and healthy. Amma used to make this for my grannies, as long as I remember when we were school going kids. We as kids hated it, Amma would make it with fresh coriander, milk, jaggery and many more ingredients, but now from few years we started making  this dhanya kashaya with dhanya seeds and without milk it tastes so tasty and yum.

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Dhanya tea/kashaya has many health benefits; we usually have it in the night after dinner. Kashaya is very good for digestion, its cleanse the kidneys, it’s good for your tummy, it reduces cholesterol and it has many more health benefits, as of now these are the ones I remember. Ok now let’s start making it.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 10 mins
Makes :  575 grams

WHAT YOU WILL NEED

To grind and make Dhanya kashaya /tea powder

Dhanya /coriander seeds – 250 grams

Jeera/cumin – 100 gms

Sauf/sompu/fennel seeds – 100gms

Om/ajwain/carom seeds – 50 gms

Cinnamon – 50 gms or more

Eliche/Cardamom – 25gms (cardamom is missing in the pic)

To make the kashaya /tea

Water – 1 cup

Dhanaya tea powder – 2 tsp

Jaggery – 1 tsp (optional)

 

How to make

In a pan dry roast all the ingredients under to grind, one by one. Dry roast all the ingredients for 5 minutes or until you it’s hot, not more than that. I roasted in the oven dhanya for 3 minutes and other for 1 minutes, it depend on the oven your using, soc heck and roast.

Spread it on a paper or a big plate for cooling down, once it’s cooled down grind it into coarse powder, you can store it for at least for a year, but it will be over by then.

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Now in a sauce pan add water, jaggery and dhanya tea powder let it boil for 10 minutes, strain it and the healthy drink is ready to serve.

NOTES

Milk also can be added, since we don’t drink milk I don’t add.

Without jaggery also it can be made, but it will be very bland, sugar also can be added.

Cinnamon can be added more, but I had less so added less.

Dry ginger can be added too, or fresh ginger can be added while making the tea/kashaya.

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.

 

Sarson ka Saag

 

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Happy New Year to all. I wanted to start the first post of the year with something sweet but, the that has to wait, and I want to be consistent here, by posting at least one recipe a week so thought of posting something I made for the first time and it was super tasty and everyone like it at home. This recipe was made in November and I can still feel the taste. It was one of the best recipes that I have made and came out well in the first try itself. It’s easy, healthy and yummy. This recipe is actually made with loads of ghee and butter, since I try to make all my recipes vegan, I have not added any butter or ghee, this recipe is a bit twisted according to my needs also its almost like plain palak recipe, and the saag was super tasty. Ok let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: 10 minutes
Cooking Time: 20 mins
Serves : 4 to 6 people

WHAT YOU WILL NEED

2 bunches of sarson/mustard leaves

1 bunch of palak /spinach

1 bunch of chakothe soppu/papu kuraku/mountain spinach

1 small onion chopped + 1 tbsp chopped onion

1 tomato chopped

10 green chillies

2 tsp ginger garlic

1 tsp garam masala

1 tsp salt

1 tbsp oil + 2 tsp oil

½ tsp jeera

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HOW TO MAKE

Clean the greens , wash it throughly and keep aside.

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In a hot pan, add 2 tsp oil, small chopped onion, chillies, ginger garlic paste and roast it for 3to 5 minutes, until the onions are translucent.

Once the onion is translucent add the greens and let them wilt, it may take 10 to 15 minutes. Once the greens are soft let it cool down.

In another pan add the 1 tbsp oil, once hot add jeera and when it splutters, add the onion and tomato and fry it for 5 minutes

While the onion and tomato are cooking grind the above mixture into smooth paste.

Now add the above paste into the pan, mix well, now add the gram masala, salt and mix well, simmer it for 5 to 10 minutes and its ready to serve.

Notes

Instead oil you can use butter and ghee or either one of them.

Though mine was vegan version it tasted very good, I felt there was no compromise in taste.

Even radish greens are added, I have heard but I have not tried that version

Vegan Peanut Buttermilk, Coconut Buttermilk and Happy NEW YEAR

Hope people are still reading my blog, I have been MIA for almost two months and I keep doing this sigh. Hopefully I will not do this in 2016, will/must blog no matter what, blogging is very therapeutic for me .I have cooked so much, clicked pictures, planned to post but nothing worked.November month beginning at least I read blogs and also commented on few too but December just flew by, and now it almost end of the month and in two days we will be stepping into 2016, ha time flies. Wishing you all advance Happy New year 🙂

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( Image courtesy google)

Ok coming back to the post, on November 1st it is/was world’s vegan day I read some recipes in Bangalore mirror I was just very happy, it mentioned about a vegan restaurant in Bangalore, and also about many vegan recipes. Since I am trying to be vegan, I have not had buttermilk for like ages, I am ok not taking curd or  buttermilk, but you know sometimes we feel like  eating those forbidden things sigh, so I tried both peanut and coconut curd and made buttermilk from them and both were awesome,if given choice  I prefer coconut buttermilk more it too good and non dairy and I love it. So let’s start making.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: over night or 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

Peanut curd and buttermilk

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WHAT YOU WILL NEED

¼ cup peanut

2 cups water + more water for butter milk

6 green chilly stalk

½ tsp Salt

½ inch Ginger

HOW TO MAKE

First soak the peanuts for 2 hours. Once it’s soaked grind it into smooth paste.

Take the fine paste and add the 2 cups of water mix well.

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In a wide pan add the peanut and water mixture and let it boil. Once it boils just let it simmer for 10 to 15 minutes.

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Once the peanut water mixture become warm add the green chilly stalk and keep in warm place for 6 hours or overnight.

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Once the curd is done, add curd, salt and ginger to the juicer blend it and add water according to the thickness of the butter milk you want to, yummy butter milk is ready to serve.

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Coconut curd and buttermilk

Basic Information:
Preparation Time: 10 minutes.
Idle Time: 3 to 6  hours
Cooking Time: 20 mins
Serves : 4 to 6 people

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WHAT YOU WILL NEED

1 cup grated coconut

1/2 cup water + more water for butter milk

1 small lime

½ tsp salt

1 green chilly

1 small onion chopped for garnishing

HOW TO MAKE

First grind the grated coconut with the half cup water into smooth paste, and then strain it using strainer and keep aside.

The first extract of coconut milk is need for making the curd.

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Then take the coconut milk add in a wide pan and let it boil, just let it simmer for 10 minutes, don’t boil coconut milk.

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Once the coconut milk becomes warm add the lime juice keep in warm place for 2 to 3 hours.

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Once the curd is done, add curd, salt and green chilly to the juicer blend it and add water according to the thickness of the butter milk you want to the garnish with chopped onion; yummy butter milk is ready to serve.

NOTES

Instead of adding chilly stock, you can add lemon/lime juice for making peanut curd.

I prefer lemon/lime juice to make curd than using chilly stalk.

While making coconut curd, used the first extract of coconut milk, then  the next extract of the milk can be used for other south Indian food or for even baking too.

 

 

Same/Little Millet Upit/Upma

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Ha I have not posted for a long time, now I am back and also back in Namma Bengaluru, ha feels sooo good to be back, that’s the reason I have not been able to blog, I have been travelling, meeting people, eating , eating and eating sigh.

My amma is always trying to make the food healthy, so this time, she had bought different types of millets and wanted to try it with me when I was back, so one of the breakfast was this millet upma. Nowadays everyone is using millets, and it’s healthy too. This recipe is not only healthy, easy but also tasty too. In Kannada little millet is called SAME (this is how you pronounce saa-may) anyways let’s start making this easy recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: nil hours
Cooking Time: 30 mins
Serves : 4 to 6 people

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WHAT YOU WILL NEED

2 cups – little millet

2 big onion – chopped

1 tomato – chopped

10 to 15- green chillies slit

1 tsp – mustered

1 tsp – jeera

1 tsp – urad dal

1 tsp – channa dal

1 tbsp – chopped coriander

Handful of curry leaves

2 tsp – salt

2 tbsp – oil

2 tsp – lime

1 cup – grated coconut

4 cups of hot water

HOW TO MAKE

In a pan add oil, once the oil is hot, add mustard, once the mustard splutters  add jeera, urad , channa dal and sauté for a minute or 2 , then add the onion, chillies, tomato, coriander and sauté for 10 minutes until the onion is translucent.

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Once the onion is soft and translucent, add the coconut, salt and mix well, sauté for 2 minutes and finally add the millet, mix well, once mixed well add lime and mix well again.

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Finally add the hot water mix well without lumps and cover and cook on low flame /sim for 10 to 15 minutes until done. Once done serve with hot gee over or any chutney or just the upma will be great too.

Notes

You can add mixed veggies instead of the plain upma.

Easy Microwave Mysore pak

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I am ShridiSaiBaba devotee, so every Thursday I make sweets for nivedhya (offering to God). This week I wanted to make motichur ladoo but it is a long procedure. I was too tired to make something which will take more than 20 minutes. Then I decided to make Mysore pak, but not the usual tedious Mysore pak.

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One of my cousin long back had told that she made Mysore pak within 5 minutes in microwave. I wanted to call and ask her but I felt it will be too late to call, since it will be night in India, I just made my own version of easy peasy microwave Mysore pak, I was very happy with the results. I was very happy with the texture of the Mysore pak, that I called my amma and mil and told them immediately that today’s nivedya for Baba was easy Mysore pak and I was very impressed at myself ;). Ok I won’t brag more about it lets start making.

(PS: I was in a hurry to offer it to Baba and taste it to so I dint cut it properly.)

Basic Information:
Preparation Time: 1 minute.
Idle Time: NIL
Cooking Time: 3 mins
makes: 20 (small pieces)

WHAT YOU WILL NEED

1/2 cup Besan flour

1/4  cup melted ghee + 1 tsp (see notes)

1/2 cup oil (see notes)

1/2 tsp cardamom powder

2 tsp milk (I used coconut milk)

2/3 rd cup sugar

HOW TO MAKE

In a bowl take the besan flour add 1 tsp ghee mix well and microwave it for 1 minute, once done there be slight change in the colour, keep it aside.

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In another bowl add the melted ghee, oil, milk, cardamom, and sugar mix well, until the sugar is dissolved. Add it to the micro-waved besan and mix without any lumps.

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Once the besan and other ingredients are mixed well, microwave it for 1 minute, the ghee would be melted and will be seen on top. Then microwave for 30 seconds again then you can see foamy texture with bubbles formed on top. Then again microwave for 30 seconds twice.

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The besan mixture should have been micro waved for 2 minutes 30 seconds, not more than that maybe depending on your oven one more 30 seconds can be added that’s it not more than that.

After 30 seconds, remove & just pour it in the greased plate, press it very well with the back of spatula and smoothen it.

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Leave it for 10 minutes when its still warm cut into whatever shape you want, once it completely cools down you can take out the pieces and its ready to serve.

Notes

The ghee should be completely melted only then the Mysore pak texture will be smooth and nice.

I have used half oil half ghee; you can use only ghee if you wish too.

The texture of the sweet it as good as the normal procedure Mysore pak it will be softer after few hours.

After you microwave for one minute, microwave for 30  seconds, each time by taking it out stringing it and microwaving it.

I have not added fine powder of cardamom, that’s why those black spots.