Stuffed Peas Paratha

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I love stuffed parantha’s, they are a complete meal and filling too, growing up in a typical south Indian (Karnataka a bit mix of Andhra too )home I never tasted stuffed paratha’s until I was in high school or so I guess, but when it entered my amma’s south Indian kitchen , there was no looking back. There are different stuffed paratha like mixed veg, cauliflower/Gobi, and many more but my all time fav is peas and aloo paratha, with just some pickle or curd it’s a complete and filling breakfast or maybe dinner too.

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I remember when amma first started making the paratha the  stuffing used to come out while rolling it and she would manage and finish off , she  would swear not to make again , but then me or bro would ask and she had to make, mostly I would ask, and she would make and finally perfected in making paratha ,sigh. There are many versions, but this is amma’s  version, ok let me stop taking, and start making the paratha’s.

WHAT YOU WILL NEED

FOR THE DOUGH

Wheat flour – 2 cups + extra dusting

Water – 3/4th cup

Salt – ½ tsp

Oil – 2 tsp

FOR THE FILLING

Frozen peas – 1cup

Green chilli – 10

Potato – 1 (medium sized) boiled peeled and mashed

Ginger & garlic paste – 2 tsp

Turmeric – 1tsp

Salt – ½ tsp

Dhania powder – 1 tsp

Grammasala- 1tsp

Jeera – 1 tsp

Oil – 2 tsp + some more during making the paratha

HOW TO MAKE

In a bowl add wheat flour, salt, oil and mix well, now add water little by little mix and make a soft dough, the dough should be soft and keep aside let it sit at least for half an hour.

In a blender add peas, salt, chillies and blend it coarsely. In a pan add oil, once the oil is hot add the jeera, ginger garlic paste, turmeric and mix well, now add the mashed potato mix well and finally the coarsely ground peas ,mix well, now add Dhania ,Grammasala powder and mix well, let it cook for 5 minutes and the take off the stove and let it cool down.

Divide the dough into 8 small balls; divide the filling also into 8 balls.

Take the divided dough , roll it into 6 inches roti, in the centre keep the filling and cover it from all the sides, and flatten it down,and roll it into 8 to 10 inches paratha, add some flour for dusting if needed, then cook the paratha on a tava (griddle); by adding oil on both the sides, cook until golden brown spots appear on both sides or until done.

Repeat with the remaining; now the paratha’s are ready to serve hot, with pickle or curd.

NOTES

Add chilli according your spice level.

Instead of wheat, maida can also be used.

Cook on low flame , so that its cooks evenly on both the sides.

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VEGAN COCONUT CUSTERD COOKIES

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I have already made butter custard cookies in my pre vegan days, they were super delicious and then I totally forgot about it. Then again CH had posted custard cookies and that reminded about the cookies I baked and I wanted to make it, but now it required dairy butter and I was in a fix, but I love my vegan challenges, it makes me think and gives some work for my brain, then  I came up with this super delicious vegan coconut twist in custard cookies. Those who are not vegan also loved it,and this recipe is a keeper and will be regular in my kitchen. So let’s start making.

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Basic Information:
Preparation Time: 10 minutes.
Idle Time: 10 or 30
Cooking Time: 15-20 minutes
makes: 9 big or 15 to 16 medium sizes biscuits

WHAT YOU WILL NEED

Maida/All purpose flour – 3/4th cup

Custard powder – 1/4th cup

Fine desiccated coconut – 1/4th cup

Powdered sugar – 1/4th cup

Coconut oil – 1/3rd cup

Vanilla extract – 1tsp

HOW TO MAKE

In a bowl mix Maida, custard powder, desiccated coconut and keep aside the dry ingredients.

In another bowl mix oil, sugar, vanilla extract and mix well and the wet ingredients.

Now add the wet ingredients with the dry and mix well to form smooth dough.

Then keep it in the fridge for 30 minutes.

After 30 minutes take the dough and make it into equal small balls and just press it and flatten it, then slightly press it with a fork dipped in the flour to get those lines on the biscuits.

Preheat the oven to 170 deg C for 10mins. Now bake the biscuits for 15-20mins. Allow them to cool completely.

Notes

If the weather is cold in your place you don’t have to keep the dough in the fridge .

or when the oven is on pre-heat keep it in the fridge for 10 minutes depending of the  weather in your place.

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 .

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.

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.

Mushroom Chilly Fry

 

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This is one recipe I was trying to get the accurate taste, you get what I am trying to say na , sigh. It’s almost like Manchurian but it’s not manchurian. This recipe includes  all types of chillies hence chilly fry is the name. G and me both love mushroom , we have tired the simplest to exotic recipes with mushroom, but every time I would make deep-fried mushroom recipe it would never taste good, the mushroom would absorb all the oil and get soggy, sigh.

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Then amma told what wrong I was doing. I always clean mushroom , then add hot water, salt, turmeric and microwave it for 5 to 6 minutes , then I would deep fry, amma told  me for making gravy and other stuff I can do that and not for deep fry so this time I just soaked he mushrooms in hot water with salt and turmeric, drained it and used it, and then it came out very crispy and dint absorb much oil and it was an instant hit at home along with Schezwan fried rice. Those who prefer spicy food will love this , I love spicy food and always in search of spicy food , any food item I like, if it’s bland I try making it spicy. If my food is not spicy I just can’t take even one morsel of the food, I am that crazy of spicy food ok let me stop bragging about my love for spicy food and let’s start making Mushroom chilly Fry

Basic Information:
Preparation Time: 20 minutes.
Idle Time: half an hour
Cooking Time: 30 minutes
makes:   Serves 2 or 3

HOW TO MAKE

Mushrooms – 1 pack or 200 gms

Maida- 3 tbsp

Corn flour – 6 tsp + ½ tsp corn flour

Ginger garlic paste – 1 tsp

Chilli powder –  2tsp

Salt – ¼ th tsp

Cooking soda – ¼ th tsp (optional)

Water – 1/3 cup or as needed

Oil – for deep frying + 1 tbsp

Bird eye chilly – 10 slit

Garlic chopped – 2 tsp

Onion – 1 big chopped into square slices

Capsicum – 1 big chopped into square slices

Spring onion – 1 cup chopped

Pepper powder –  1tsp

Soy sauce  – 1 tsp

Chilly tobacco Habanero sauce –  2tsp

HOW TO MAKE

In a bowl take cleaned mushroom, add hot water salt, turmeric, let it soak for half an hour and then drain it and chop the mushroom in 4 quarters or 2 halves depending on the size and keep aside.

In another bowl add maida, corn flour , cooking soda, ginger garlic paste, salt make a batter , and the batter consistence of dosa batter. In the bowl add the chopped mushroom in the batter and coat the mushroom with the batter

Now heat the oil, once the oil  is hot add the batter coated mushroom and deep fry until done and crisp.

In another pan add 1 tbsp oil, once hot add bird eye chilly and chopped garlic fry it for 2 minutes, now add then onion and capsicum and fry again for 2 minutes now add the sauces and cook for 2 minutes.

Now  take the ½ tsp corn flour and 2 tsp water mix well and add in the above mixture, mix well now add the deep fried mushroom and pepper mix well, take the of the stove and now add the chopped spring onion and its ready to serve.

NOTES

If you don’t have bird eye chilly you can add the green chillies.

Bird eye chilly is very spicy if you have it then add according to your level of spiciness , I have added 10 you can reduce  or add according to your taste.

 

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.

Vegan Brownie

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I wanted to make vegan brownies from a long time, finally I came across a recipe of vegan brownie but the ingredients listed in it were many and I dint have the main ingredients in my pantry, specifically I dint have the wet ingredients, so I decided to try with just coconut curd, and the result was a gooey, soft and yummycilious brownie. So after this success, I want to try vegan lava cake, ok that’s for next time, now we will make the yummy vegan brownies.

Basic Information:
Preparation Time: 15 minutes.
Idle Time: NIL
Cooking Time: 30 mins
Serves :  9 slices

WHAT YOU WILL NEED

1 cup Maida/ all purpose flour

½ cup coco powder

1 tsp coffee powder

1 tsp Baking powder

1/4th tsp Baking soda

1 tsp Vanilla extract

3/4th cup Vegan sugar

1 cup Vegan coconut curd

1 tbsp sliced almonds or chopped

1/4th cup vegan Choco chips

1/4th cup vegetarian oil + 1tsp for greasing

HOW TO MAKE

Preheat the oven for 180 degrees or 350 F.

In a bowl add the curd, sugar and mix until the sugar is dissolved. Once the sugar is dissolved add the baking powder and soda, vanilla extract, salt and mix well.

Once the wet ingredients, are mixed well add the dry ingredients, oil and mix well, now add the sliced almonds mix well.

Grease the baking dish, pour the batter and sprinkle the Chocó chips and bake for 30 minutes and its ready to serve.

NOTES

If you eat dairy, you can use normal curd.

You can add maple syrup ½ cups + ½ cup apple sauce instead of coconut curd.

 

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.