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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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.

 

Stuffed Green Peppers

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It’s been long since I had posted, I was on vacation to India for my first cousins wedding, it was so much fun and which will be some of the most memorable moments of my life. It was all celebration, fun and good food. Also loads of foods apart from the wedding food which I gobbled like I would never get then again sigh. We go to India every three months but there are few food items I crave when I am here sigh.

DH wants his snacks most of the evenings, I try to make healthy snacks most of the time and I keep searching for healthy , this recipe is yummy and healthy because its baked , that makes it even more healthier than deep fired snacks . this is not the original recipe , the original recipe calls for jalapenos but since I dint have them , I used the long green peppers and the taste was awesome, and I will surely keep making these regularly and may be with some more add on’s , so here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Idle Time: 10 hours
Cooking Time: 15 minutes
makes: 8 pieces

What you will need

2 – Long green peppers

½ cup – American corn

½ cup – tightly packed spinach

1 tsp – chilly flakes

½ tsp – dried basil

½ tsp – oregano

1/4th tsp – salt

1 tsp – lemon juice

1 tsp – olive oil

1/2 – corn flour

1 tbsp –mozzarella cheese (optional)

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How to make

First take the washed peppers and cute them into four equal pieces, for two peppers it will be eight pieces and keep aside.

Then blanch the spinach and chopped it finely. In a bowl add the corn, spinach, olive oil, lemon juice, oregano, basil, chilly flakes, salt  and mix well. The stuff it in the cut peppers, sprinkle some cheese and bake it for 10 to 12 minutes at 375 degree Fahrenheit.

Notes

You can add cream cheese, for the stuffing mixture.

Cheese is optional, so you can make it purely vegan.

Basil, oregano are just optional, if you want to add you can or just leave it.

You can make it more interesting but adding and subtract ingredients.

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.

Kodbale – A deep-fried snack

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It’s a very tasty and difficult snack to make or so I thought, until I saw this recipe on TV, it’s not the exact authentic recipe but yeah the taste is almost like the authentic recipe and it’s easy to make. So let’s start.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 20 minutes
makes:   30 small kodbale’s

What you will need

½ cup – rice flour

¼ cup – Maida

2 tbsp – fine sooji (chiroiti rava)

1 tsp – chilly flakes

½ tsp – salt

1 pinch – hing

1 tsp – carom seeds/om kalu

½ cup – water

Oil – 1 tbsp + for frying

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This is how it should be rolled before cutting it into small pieces and attaching the ends to make kodbale,like the below photo and the deep fry it.

 

 

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How to make

First keep the oil for heating. In a bowl take all the ingredients, except water, by now the oil will be hot , add the hot oil from the frying pan, the oil should be very hot, now add water and mix well. It should be soft like chapatti dough.

Then take small balls and roll it into 1 cm in thickness  and cut it into 2 or 3 inches pieces and join the ends to make like the kodbale shape. And then deep-fry and it’s then its ready to serve.

Notes

I have made small kodbale’s, you can make bigger once.

The oil should be very hot, like when we deep fry we need the oil hot so the oil should be that hot, then only the kodbale will be crispy.

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.

Gobi Manchurian dry

 

 

 

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I love Gobi Manchurian, who does not like it, I usually make Gobi Manchurian gravy, this time I tried dry and it came out yum, so I decided I will share my recipe here. It’s a very easy and simple recipe, which goes well with fried rice or you can eat it just like that, so here goes my recipe.

Basic Information:
Preparation Time: 10 minutes.
Idle Time: NIL
Cooking Time: 30 minutes
makes:   Serves 2 or 3

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What you will need

Small cauliflower cut and boiled in salt and turmeric

Ginger and garlic paste 1tsp

¼ cup Maida/all purpose flour

¼ cup corn flour

Water as required

Salt ½ tsp

1 small onion finely chopped

2 to 3 pods of garlic finely chopped

4 to 6 green chills chopped

¼ cup coriander chopped

½ cup Spring onions chopped

Soy sauce 1 tsp

Tomato sauce 1 tsp

Oil for frying + tadka

Pepper 1 tsp

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How to make

In a bowl take the Maida and corn flour , add salt, ginger garlic paste and water make it into a batter , add the boiled cauliflower coat it with the batter and deep-fry in the oil, once it’s done keep it aside.

In another pan, take 2 tsp oil once the oil is hot and the chopped garlic, onion, chillies and sauté it for 2 minutes, then add the sauces, fry again for 2 minutes , then add the deep-fried Gobi and mix well, add the pepper and spring onions and its ready to serve.

Notes

If you want to make gravy, just use the left over batter add some water and add after the onion, chilly, garlic and sauces are cooked, the add the Gobi and the Gobi Manchurian gravy is ready

If the batter is not left, just take a spoon of corn flour add water and mix it with onion, chilles, garlic and sauces and it’s done.

Gobi 65

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Oh God I have been missing from the blogging world, I have been travelling a lot and that the reason for my absence. Ok coming to the recipe this is a very simple recipe. I feel it’s better than Gobi manchurian or maybe I prefer Gobi this way. So let’s start the cooking.

Basic Information:
Preparation Time:15 minutes.
Idle Time: 1/2 an hour or overnight
Cooking Time: 15-20 minutes
Makes: 2 to 3 servings

What you will need

One medium sized Gobi – cut and boiled in salt and turmeric water.

Maida 1 tbsp

Corn flour 2 tbsp

Garlic paste – 1 tsp

Ginger paste – I tsp

Green chilli paste – 1tsp

Salt to taste

Vinegar – 1 tsp

Soy sauce – ½ tspn

Tomato sauce – 1 tsp

Oil for deep frying

1 Chopped Onions for garnishing with little chat masala to sprinkle on the chopped onions.

Required water for mixing the batter

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How to make

First boil the Gobi drain and keep it aside. Then take a bowl mix the Maida, corn flour, all the sauces, pastes, salt, water required and mix well, the batter is ready. In the batter add the Gobi and deep fry it until golden brown and it done. Just garnish it with the onions and serve it.

Notes

You can marinate the Gobi for few hours before deep frying.

Or you can marinate overnight also, it tastes better.

Also you can add deep-fried curry leaves for garnishing and also garnishing is optional.

Eggless blue berry muffins

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Yummy, spongy and airy eggless muffins. It is a very simple and tasty recipe. Every weekend when I would go for grocery shopping I would see the blue berries and leave it there. I wanted a proper eggless recipe. Finally found a very simple recipe and so here goes eggless blueberry muffin recipe.

Basic Information:
Preparation Time: 15 minutes
Cooking Time: 25 minutes
makes12 muffins

Ingredients

1 & 1/4th cup – Maida
½ – cup curd
½ – cup milk + 1 tbsp
1 tsp – Vanilla essence
5 tbsp – butter
1 cup sugar
½ cup – blueberries
1 tsp – baking powder
½ tsp – baking soda
1 tsp – Corn flour

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How to make

First wash the blue berries and dust it with corn flour and keep it aside.
Then mix the wet ingredients together, and then add the dry ingredients. Once it’s mixed well, add the blue berries and gently fold it. Once you add the berries don’t mix it too much. Then line cups in the muffin tray. Then pour the batter into the cups, ¾ th cup must be filled
Bake in the pre heated oven at 180 degrees for 25 minutes.
Bake in the middle rack

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Notes
The cornflour should be dusted with blue berries so that they don’t sink in the bottom
You can add even some Chocó chips too if you like; in that case reduce the sugar to 3/4th cup.
Or otherwise also if you like the muffins to be a bit less sweet even then you can reduce the sugar.

Veg Puffs

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I wanted to make puffs in Bangalore, the ones we get in those local bakeries or Iyengar bakeries. I needed puff pastry sheets to make puffs, we can make pastry sheets at home, but I feel it’s a very tedious work, and ready made puff pastry sheets are not / were not easily available in Bangalore. So this time when I knew that I will be in the US I decided that I will make veg puffs using puff pastry sheets. For the first few weeks I had totally had forgotten about puffs. Then on one of the weekends when I was shopping for groceries I remembered about puff pastry sheets, searched and searched and asked the sales person also but it was not there, I checked online and did everything, then finally after two weeks I found the puff pastry sheets, but then I dint have the exact recipe, I searched few recipes online and books. Finally I made the puffs by taking an idea and hint from the other recipes. So here goes the recipe.

Basic Information:
Preparation Time: 20 minutes.
Cooking Time: 20 minutes
makes: 6 puffs
What you will want.

Ready-made puff pastry sheets – 2 sheets (I make 6 puffs)
For the stuffing we will need
1- Cup of mixed boiled vegetables (potato, peas, capsicum, beans, carrot etc)
1 – Tbsp ginger garlic paste
1 – Onion finely chopped
6 or more – green chillies finely chopped
1 –tsp lemon juice
¼ cup – coriander finely chopped
¼ tsp – turmeric
½ tspn – Red chilli powder (Optional)
Oil – 1 tbsp
Salt according to taste.

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Method

First thaw the puff pastry sheets 40 minutes to 1 hour.
Then in pan add oil, once the oil is hot add onion, green, ginger garlic and turmeric, sauté it for 10 minutes , then add the mixed boiled veggies , add salt , chilli powder and mix well and let it cook for 15 minutes, finally add lemon mix well and let it cool before filling in the sheets.
Once the filling is cooled, take the sheets and roll it little more length into breath then cut it into three strips of rectangle, do the same with the other strip and fill in the stuffing by talking one tbsp and seal the edges with water, so that it does not open during baking.
Pre-heat the oven for 10 minutes at 200 degrees and bake the puffs on top rack for 15 minutes at 180 degrees and its done, let it cool for 5 to 10 minutes before serving