tag:blogger.com,1999:blog-34319943828251448372023-11-16T22:16:34.266+05:30Cook It Up With LoveTempting you to try healthy & creative vegan recipes !Unknownnoreply@blogger.comBlogger58125tag:blogger.com,1999:blog-3431994382825144837.post-76309684957692270492017-04-06T14:38:00.000+05:302017-04-06T14:40:08.792+05:30Vegan mango choco chip cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTKtBmgUrWnNWNKcXJ1DvLXO-1EaA0QXxHFnUTxp8TPEpF-7pt2Fqayma5FrzR0qGhx8X_p5JfeqzIvxA-jt9iGHI1zH9CKucVF1I9vbjOrBhkGnzDurInzwkjyp9jpoDr0fUdNinVds/s1600/DSC_0059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTKtBmgUrWnNWNKcXJ1DvLXO-1EaA0QXxHFnUTxp8TPEpF-7pt2Fqayma5FrzR0qGhx8X_p5JfeqzIvxA-jt9iGHI1zH9CKucVF1I9vbjOrBhkGnzDurInzwkjyp9jpoDr0fUdNinVds/s640/DSC_0059.jpg" width="640" /></a></div>
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With mangoes screaming for attention everywhere, what could be a better way than grabbing them and baking a cake out of them to celebrate the summer!<br />
This cake is mildly sweet, extremely spongy, bursting with the flavour of mangoes and has the crunch of toasted cashews and chocochips. You could use walnuts/almonds/raisins etc, instead. The cake was just right even without any frosting. However if you so wish, you can frost it with whipped cashew cream/coconut cream for added richness in taste and texture.<br />
ok mango lovers, now lets dive in to the recipe!<br />
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Ingredients :<br />
<br />
<ol style="text-align: left;">
<li>Whole Wheat flour 1 cup</li>
<li>Corn flour 1/2 cup</li>
<li>All purpose flour 1/2 cup</li>
<li>Powdered Palm sugar/jaggery 3/4 cup</li>
<li>Pulp of 3-4 ripe mangoes</li>
<li>Almond milk 1/3 cup</li>
<li>Vanilla essence a few drops</li>
<li>Baking powder 1/2 tsp</li>
<li>Baking soda 1/2 tsp</li>
<li>Olive oil (or any other vegetable oil) 1/4 cup</li>
<li>Toasted cashews and choco chips to garnish</li>
</ol>
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Method :</div>
<div>
<ul style="text-align: left;">
<li>Mix together in a bowl the whole wheat flour, all purpose flour, cornflour, baking powder and baking soda. Pass through a sieve once or twice to get rid of lumps.</li>
<li>In another bowl, take the mango pulp, add the oil, almond milk, vanilla essence, powdered sugar and mix nicely.</li>
<li>Add the wet ingredients to the dry flour mixture. Fold everything nicely to make a batter. Do not over mix</li>
<li>Heat the OTG</li>
<li>Prepare the desired pan by greasing with oil and dusting with flour</li>
<li>Pour in the batter, and tap the pan gently on the counter top to get rid of air bubbles</li>
<li>Now top with the toasted nuts and choco chips</li>
<li>Place the pan inside the oven and bake for around 25 minutes. Then remove the pan, let it cool, and then indulge ;)</li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-12275753665501594152017-03-27T12:52:00.000+05:302017-03-27T12:52:21.115+05:30Vegan Peanut butter cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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One of my personal favourites! Crunchy, crumbly, yet soft and oh-so-yummy cookies that you can safely indulge in once in a while :) Simple to put together with readily available ingredients.<br />
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Ingredients :<br />
<br />
<ul style="text-align: left;">
<li>Plain Peanut butter (either home made or store brought) 3/4th cup</li>
<li>All purpose flour 1/2 cup</li>
<li>whole wheat flour 1/2 cup</li>
<li>Corn flour 1/3 cup</li>
<li>Powdered sugar (or jaggery powder) 1 cup</li>
<li>Baking Powder 1 tsp</li>
<li>Coconut milk (or any nut milk you like) 1/2 cup</li>
<li>Warm water </li>
<li>choco chips (optional)</li>
<li>Vanilla essence, a few drops</li>
</ul>
<div>
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<div>
Method:</div>
<div>
<ul style="text-align: left;">
<li>Take the peanut butter in a bowl. With a beater or hand blender, beat it nicely till it turns fluffy (around 4 to 5 minutes) Gradually keep adding sugar powder, little by little, in the middle of blending. </li>
<li>Now add coconut milk, vanilla essence to this and mix nicely.</li>
<li>In another bowl take the cornflour, all purpose flour, whole wheat flour, and baking powder and mix nicely. Sift through a sieve one or two times.</li>
<li>Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Now fold everything together. Depending on the consistency of your peanut butter, this mixture will now be either to dry or too moist. If too dry, add a few tsps of warm water and mix. If too moist, add a few tsps of all purpose flour and fold it in. The cookie dough should now be like the dough we use for rotis or bread.</li>
<li>Throw in the choco chips and mix.</li>
<li>Now pre heat the oven and line a baking tray with parchment paper.</li>
<li>Now make balls out of the dough and place it on the tray. Flatten it out using a fork. Leave little space between the cookies in the tray.</li>
<li>Now bake them for around 15 minutes. Check if done and flip the cookies over if you feel they are browning at the bottom.</li>
<li>Let it cool outside the oven for around 10 minutes, </li>
<li>Enjoy with a cup of hot vegan coffee :)</li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-32349924527640250522017-03-22T10:40:00.003+05:302017-03-22T11:19:33.811+05:30Sprouts & Broccoli cheesy Brown-rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOSJAs16JPPZRr9i4BVgeIho2PMhyphenhypheneGqgHbwl6x_cw4f5BN1cqB6Vc9R25d-0dPiFrA212oi7NJrgqOzpGKaPyxSRlB3EPlx_QnLENHShlkYahKMt1Up3u-icVWXeZp9CAeC16yXtdRc/s1600/DSC_0238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOSJAs16JPPZRr9i4BVgeIho2PMhyphenhypheneGqgHbwl6x_cw4f5BN1cqB6Vc9R25d-0dPiFrA212oi7NJrgqOzpGKaPyxSRlB3EPlx_QnLENHShlkYahKMt1Up3u-icVWXeZp9CAeC16yXtdRc/s640/DSC_0238.jpg" width="640" /></a></div>
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My younger kid is very fussy about eating rice. So I come up with myriad ways to flavour and disguise rice. On one such experiment, I ended up making this for a weekend lunch. Full of disguised, power packed nutrients, and high on flavours, a super hit with my kids.. In fact my fussy kid ended up asking for more!</div>
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An ideal lunch box recipe also.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWv7k-Ylj9ForT1PEx5eyC38slr0oMyOqwYdGnAgDieQRVgCKFgASBuShngnvC-BqGe_S-3hyphenhyphenOt4acE9dNMQsECcQ0sSjelEaJvufoPoy2ixht-jkUhhop2M6gN58kG2lMGPUiysFOBZY/s1600/DSC_0241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWv7k-Ylj9ForT1PEx5eyC38slr0oMyOqwYdGnAgDieQRVgCKFgASBuShngnvC-BqGe_S-3hyphenhyphenOt4acE9dNMQsECcQ0sSjelEaJvufoPoy2ixht-jkUhhop2M6gN58kG2lMGPUiysFOBZY/s640/DSC_0241.jpg" width="428" /></a></div>
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Ingredients :</div>
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<ul style="text-align: left;">
<li>Brown rice 1 cup</li>
<li>Sprouts (any sprouts, I used Green moong sprouts) 1 cup</li>
<li>Broccoli florets 1 cup </li>
<li>Cherry tomatoes 5-6 </li>
<li>Whole cashews 10-12</li>
<li>Lemon juice 2 tsps</li>
<li>Cloves, Whole cardamom as per taste</li>
<li>Cinnamon powder 1/2 tsp</li>
<li>Grated ginger and garlic 2 tsps</li>
<li>Finely chopped onions 1/4 cup</li>
<li>Mint leaves a handful</li>
<li>Coriander leaves, washed and finely chopped 1 tbsp </li>
<li>Jeera powder 1 tsp</li>
<li>Salt to taste</li>
<li>Oil 2 tsps</li>
<li>Water 2.5 cups</li>
</ul>
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Method :</div>
<div>
<ul style="text-align: left;">
<li>Soak the brown rice and the cashews separately.</li>
<li>Drain and pressure cook the brown rice with two and a half cups of water, for 3-4 whistles. Set aside to cool.</li>
<li>Grind the cashews to a fine paste along with a little salt, lemon juice and one tsp grated garlic. Set this cashew cheese aside.</li>
<li>Now heat a little oil in a wok. Add the grated ginger and garlic, finely chopped onions and sauté till the raw smell goes away, and then add the mint leaves, coriander leaves, cloves, cinnamon powder and cardamom, and sauté well for a while.</li>
<li>Next add the broccoli florets first and then the sprouts, toss nicely to coat. Add a little salt and Stir fry for around 3-4 minutes.</li>
<li>Now add the jeera powder, mix well.</li>
<li>Add the cooled and separated brown rice to this and mix carefully.</li>
<li>Finally add the cashew cheese and mix well.</li>
<li>Decorate with cherry tomatoes before serving. Serve with any raita or salad.</li>
</ul>
<div>
Notes : </div>
</div>
<div>
<ol style="text-align: left;">
<li>Since both my kids have 0% spice tolerance, this recipe is not very spicy. So feel free to add crushed peppers, or red chilly flakes to suit your tastes and spice level preferences.</li>
<li>You can add raisins, chopped almonds, cashews etc. to the oil to enhance the flavour and texture.</li>
<li>As a variation, you can add a tablespoon of cooked spinach puree/ cooked carrot (or beetroot) puree to add colour to this recipe. </li>
</ol>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-40405747279441635002017-03-21T18:25:00.001+05:302017-03-22T09:49:53.920+05:30Tofu Palak Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFSypiLmiTlri2vjGJKo_7thZO1ES3QZOBdbpo1TT3x4rgLHKrmFx7dX7qvGIv2s-vzvvtcPemG92SEyNUz-Wgw_FeDKXCexxTNehf1IlZKxjryrhygi960NJy8sIjhfnklAwOw2seqo/s1600/IMG_8009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEFSypiLmiTlri2vjGJKo_7thZO1ES3QZOBdbpo1TT3x4rgLHKrmFx7dX7qvGIv2s-vzvvtcPemG92SEyNUz-Wgw_FeDKXCexxTNehf1IlZKxjryrhygi960NJy8sIjhfnklAwOw2seqo/s640/IMG_8009.jpg" width="640" /></a></div>
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Before becoming vegans, we were almost addicted to all sorts of paneer gravies. Now the only close substitute is soy tofu. (Haven't yet gotten to try chickpea tofu). We were never really great fans of tofu until one day one of my close friend brought home a wonderful tofu masala gravy for us. It was so yummy, that we started liking tofu :) So the man of the house demanded a tofu gravy for one weekend dinner, and that is how I tried this out.</div>
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It came out very very creamy, and a perfect combination for soft warm phulkas! The gravy has the goodness of almond milk (courtesy <a href="http://www.veganarke.com/">Veganarke</a>). Before serving, I have also drizzled some creamy cashew cream on top. You can use any nut milk you choose (cashew milk, coconut milk or soy milk) and any vegan cream you like.</div>
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Ingredients : </div>
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<ul style="text-align: left;">
<li>Firm tofu 1 pack</li>
<li>Spinach leaves, chopped 2 cups</li>
<li>Tomatoes 3 medium sized</li>
<li>Onions, finely chopped 1 large</li>
<li>Ginger 1 small piece</li>
<li>Garlic 2 cloves</li>
<li>Almond milk 1/2 cup</li>
<li>Jeera powder 2 tsps</li>
<li>Garam masala 1 tsp</li>
<li>Coriander powder 1 tsp</li>
<li>Red chillies, dry 2 or 3</li>
<li>Oil 2-3 tsps</li>
<li>Whole cashews, soaked 8-9</li>
<li>Salt to taste</li>
<li>Red chilly flakes for garnish</li>
</ul>
<div>
Method :</div>
<div>
<ul style="text-align: left;">
<li>Wash tofu, and cut into cubes.</li>
<li>In a blender, grind into a paste : the washed and chopped spinach leaves, tomatoes, and half of the almond milk. Set aside.</li>
<li>Now heat oil in a pan. Add the dry red chillies, onions, ginger and garlic. Sauté till the onions turn translucent.</li>
<li>Now add the tofu cubes, a little salt and give it a mix. Close the pan for around 3-4 minutes, let it cook on a slow heat.</li>
<li>Next add the spinach and tomato paste to this. Add the rest of the almond milk.</li>
<li>Add the jeera powder, coriander powder, garam masala, and salt to taste. Mix well.</li>
<li>Let the gravy simmer for around 5 minutes. The gravy will thicken a bit. Add a few tsps of water.</li>
<li>In the meanwhile, grind the soaked whole cashews in a blender to a fine creamy paste. Add this cashew cream to the gravy just before serving.</li>
<li>Top with red chilly flakes. Enjoy!!</li>
</ul>
</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-87075339668928866292017-03-20T12:48:00.003+05:302017-03-22T09:56:32.627+05:30Thinai Pongal (Foxtail millet khichdi)<div dir="ltr" style="text-align: left;" trbidi="on">
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Millets have become a staple in our house for quite sometime now. Foxtail millet is excellent in pongal/khichdi, and it comes out so soft, flavourful and perfect that you will never miss rice in this recipe. This is a one pot meal, so perfect for all those lazy weekend mornings!<br />
Goes well with any sambhar or chutney.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClUdyYFMwdT9bGcou-7iE2ehdgYg2pcVXnjoD-KnHI1yRbgsuVQErrmRYy-LFa_v3Ntto84dzj11G7gHC5yar7MW8KY17fiAK8Sv2oSaAYY0RVR7WbMxhc1O_mmcCoGZ-I2K6DDWpMuw/s1600/DSC_0176.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClUdyYFMwdT9bGcou-7iE2ehdgYg2pcVXnjoD-KnHI1yRbgsuVQErrmRYy-LFa_v3Ntto84dzj11G7gHC5yar7MW8KY17fiAK8Sv2oSaAYY0RVR7WbMxhc1O_mmcCoGZ-I2K6DDWpMuw/s640/DSC_0176.jpg" width="428" /></a></div>
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Ingredients :<br />
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<ul style="text-align: left;">
<li>Foxtail millets 1 cup</li>
<li>Yellow moog dal 1/4th cup</li>
<li>Water 4 cups</li>
<li>Any oil 2 tsps</li>
<li>Curry leaves, dry red chillies, as per your taste. I took 3 red chillies.</li>
<li>Mustard seeds 1 tsp</li>
<li>Cashew nuts 7-8</li>
<li>Pepper corns 1 tsp</li>
<li>Ginger, peeled and grated 2 tsp</li>
<li>Jeera seeds 1 tsp</li>
<li>Asafoetida</li>
<li>Salt to taste</li>
</ul>
<div>
Method :</div>
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<ul style="text-align: left;">
<li>Soak the millets in water, for around 15-20 minutes. Drain and set aside.</li>
<li>Take a pressure cooker/pressure pan, and heat some oil in it. Add mustard seeds to it. When it splutters, add the pepper corns and jeera seeds.</li>
<li>Now add the curry leaves, ginger, red chillies, cashew nuts, asafoetida and sauté well. This will give a nice aroma at this stage.</li>
<li>Now add the washed and drained yellow moong dal, and saute for a minute.</li>
<li>Add the millets, water and salt to taste. Mix well.</li>
<li>When the water starts to boil, close the pressure cooker. cook till 4-5 whistles.</li>
<li>When the pressure goes, open the cooker, and nicely mix the pongal. If you wish you can sprinkle some freshly grated coconut on top before serving.</li>
<li><br /></li>
</ul>
</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-55302443756060501302017-03-16T16:03:00.000+05:302017-03-21T19:00:28.737+05:30Super fluffy Whole wheat Pita bread<div dir="ltr" style="text-align: left;" trbidi="on">
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I have always loved pita bread with hummus and falafel. I have been making whole wheat pita bread for a long time now, and only this time I managed to save a few from everybody for clicking pics. So presenting the recipe for super yummy fluffy whole wheat pita bread with the perfect pockets to let you stuff any of your favourite filling, sauce or dip. Recipe for creamy hummus and falafel in the next post.<br />
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Ingredients :<br />
<br />
<ul style="text-align: left;">
<li>Whole wheat flour 2 cups</li>
<li>Active dry yeast 2 tsps</li>
<li>Warm water 1 cup</li>
<li>Sugar 1 tsp</li>
<li>Beaten Vegan curd 1/2 cup</li>
<li>Salt to taste</li>
</ul>
<div>
Method :</div>
<div>
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<ul style="text-align: left;">
<li>Mix sugar in the warm water and add the dry yeast, and let it sit for 2-3 minutes. It will rise within that time, if the yeast is active. Make sure the water is not hot, or else the yeast will die.</li>
<li>Mix the salt with the wheat flour, and then add the risen yeast mixture and the curd to it, and mix everything. </li>
<li>Knead for a while, and then cover with a cloth and set aside for 1 hour.</li>
<li>The dough would have doubled by that time. Now punch it back, and knead on a counter top for 5 to 10 minutes to let the gluten develop nicely. Set it aside covered with a cloth for one more hour.</li>
<li>Now after one hour, again punch the dough back. Then make 10-12 equal balls out of it.</li>
<li>Now preheat the OTG.</li>
<li>Roll the balls as you would for a somewhat thick roti. Set the rotis on a baking grill or tray.</li>
<li>Now place the tray or grill in the OTG, and bake for 3-4 minutes until the pita bread puffs up as shown below:</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfm9w_fMJ0TYWpdUwZnN1jsCnvbM_e5IOiE5K3pJ3_QDOTKZ3CywTirCzm8p5hy0TsO8IXTsUrq8-fPuvIJJDC39JtlnQ-GmU7BDTtYu9PlU5Q-pRMtmSFPSTpsQ90KDxcCpI9wHf7ccA/s1600/IMG_7907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfm9w_fMJ0TYWpdUwZnN1jsCnvbM_e5IOiE5K3pJ3_QDOTKZ3CywTirCzm8p5hy0TsO8IXTsUrq8-fPuvIJJDC39JtlnQ-GmU7BDTtYu9PlU5Q-pRMtmSFPSTpsQ90KDxcCpI9wHf7ccA/s400/IMG_7907.jpg" width="400" /></a></div>
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Now remove from the oven, and set on a tray. Cut it into half, to get the perfect pocket. stuff with falafel, salad veggies, salad dressing/hummus/cashew cheese or mayonnaise and dig in!!</div>
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The pita bread will stay fresh for the next day as well. Ideal for picnic snack, school lunch box or an awesome evening after school treat!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-81424275220489350342017-02-27T20:20:00.001+05:302017-02-27T21:29:34.398+05:30Vegan Chocolate Orange Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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This is easily the best, spongiest and the yummiest vegan cake that I have made so far. The right amount of sweetness, chocolaty goodness, and the tanginess of oranges, perfect!! A very easy recipe, and the same batter can be used to bake muffins as well. </div>
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I have used sugar in this recipe, however it can easily be made sugar-free by substituting it with the same quantity of palm sugar or jaggery powder. I have also used peanut curd in this recipe, however feel free to use any vegan curd. I get wonderful, thick, delicious peanut curd from here : <a href="http://www.veganarke.com/">www.veganarke.com</a>. Bangalore vegans do try their curd and amazing almond milk once, you will become a regular consumer of their products :) The best part is that it is so reasonably priced, that I lose any motivation to make my own vegan curd or milk! Lucky me!</div>
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So here is the recipe for this decadent treat!</div>
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Ingredients:</div>
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<ul style="text-align: left;">
<li>Whole Wheat flour 3/4 cup</li>
<li>Corn Flour 1/4 cup</li>
<li>Powdered Sugar 3/4 cup</li>
<li>Cocoa Powder 1/4 cup</li>
<li>Baking powder 1 tsp</li>
<li>Baking soda 1/2 tsp</li>
<li>Any Vegetable oil 1/4 cup</li>
<li>Vegan Curd 1/2 cup</li>
<li>Orange juice 1/2 cup</li>
<li>Banana pulp 1/4 cup (roughly the pulp of two small bananas)</li>
<li>Vanilla essence 1-2 drops</li>
<li>Orange zest 2 tsps</li>
</ul>
<div>
Method : </div>
<div>
<ol style="text-align: left;">
<li>In a bowl, sift together the dry ingredients : whole wheat flour, corn flour, cocoa powder, baking powder and baking soda.</li>
<li>In another bowl, mix nicely using a wire whisk, the vegan curd, oil, banana pulp, orange juice, vanilla essence and orange zest. Add sugar little by little, and keep mixing.</li>
<li>Now fold in the sifted dry ingredients into this. If the batter is a bit dry, add little warm water and mix well. Do not over mix/whip the mixture. Only fold the batter gently.</li>
<li>Pre-heat the oven. Grease and dust a cake pan.</li>
<li>Pour the batter into the cake pan. Bake for 25-30 minutes. Bake at the temperature settings of your OTG that you usually use to bake cakes. Check if done with a toothpick.</li>
</ol>
Let the cake cool. Remove gently, and drizzle some more orange juice on top. The cake is very yummy as it is. If you wish you may add some ganache or frosting, decorations or chopped nuts of your choice on top of the cake before serving.</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-38185396088286058962017-02-23T17:34:00.004+05:302017-03-22T09:49:53.917+05:30Millets and Veggies loaded Whole wheat wraps<div dir="ltr" style="text-align: left;" trbidi="on">
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Wraps are easy and fun to make, and very versatile, as we can make use of any combination of our favourite vegetables, grains, dips and spices for the filling. In this recipe, I have used stir-fried, mildly spiced vegetables and foxtail millets, and a peanut and dates spread along with tomato salsa in a whole wheat wrap. The peanut-dates spread adds a creamy and mildly sweet taste to the wrap. The raw onions in the salsa add a perfect crunch. A vegan, healthy recipe, with very less oil, loaded with nutrients, and a perfect after school snack for children.<br />
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Ingredients:<br />
<br />
<ul style="text-align: left;">
<li>1 cup Whole wheat flour </li>
<li>1 inch chopped vegetables like carrots, beans, potatoes, broccoli, capsicum, etc. for the stir fry.</li>
<li>1/4 cup foxtail millets</li>
<li>1/2 cup chopped tomatoes</li>
<li>1/4 cup chopped onions</li>
<li>1 tsp roasted cumin powder</li>
<li>1/2 tsp pepper powder</li>
<li>1/2 tsp red chilly powder</li>
<li>1/2 tsp turmeric powder</li>
<li>1-2 green chillies</li>
<li>2 tsps lemon juice</li>
<li>Coarsely chopped coriander leaves</li>
<li>Few mint leaves</li>
<li>1/4 cup peanuts</li>
<li>5 or 6 deseeded dates</li>
<li>1 tsp oil</li>
<li>Salt to taste.</li>
</ul>
<div>
Method:</div>
<div>
<ol style="text-align: left;">
<li>In a bowl take the whole wheat flour, a little salt, and mix it. Add warm water to it slowly, mix and knead very well for 5 minutes till you get a smooth dough, as you would normally make for rotis. Set aside for 15 minutes.</li>
<li>To cook the millets, first wash and soak them for 10 minutes. Then drain the water and add 3/4 cups water, salt to taste and pressure cook for 3 whistles.</li>
<li>Meanwhile in a pan, dry roast the peanuts till they turn crunchy. Make sure they are not overly roasted. Remove from the pan and let it cool.</li>
<li>In a blender, take the roasted peanuts, chopped dates, mint leaves, a pinch of salt, red chilly powder, and grind nicely. Add some water and blend to get a smooth sauce. The peanut-dates sauce is now ready.</li>
<li>To make the salsa, mix together the chopped tomatoes, onions, chopped green chillies, cumin powder, salt, lemon juice, and coriander leaves, in a bowl, and set aside.</li>
<li>In an iron wok, heat a tsp of oil. Add turmeric powder. Now add the chopped vegetables one by one and sauté nicely. Make sure they are cooked and yet maintain a crunch. Add salt, pepper powder, and mix well. Lastly, add the cooked millets and mix well.</li>
<li>Now make slightly thick rotis with the whole wheat flour.</li>
<li>For assembling, take one roti, spread the peanut dates sauce, sprinkle some salsa, and place the stir fried veggies and millet mix neatly in the middle. Wrap the roti around it, and dive in!!</li>
</ol>
<div>
As a variation you could use any sauce you pick, like tahini, or hummus, or cashew cheese. Instead of millets you could use red rice, or rajma, or kabuli channa too. I usually make this for a weekend brunch meal, and the kids have fun picking the elements, assembling the wrap and then devouring it :)</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-29268181574720717772017-02-20T17:10:00.000+05:302017-02-20T17:10:24.022+05:30Healthy Millet Platter with Sesame Tossed Veggies and Herbed Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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A very easy to make healthy platter, with millets as the core ingredient. As a side, there are grilled herbed potatoes, colourful veggies tossed with sesame in a wok, and a dip made with vegan curd. A wholesome vegan meal that can be put together in around 40-45 minutes. I have used foxtail millets for this recipe, however feel free to use any millets of your choice.</div>
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<b>Ingredients :</b></div>
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<ul style="text-align: left;">
<li>Foxtail Millets 1 cup</li>
<li>1- inch long chopped Veggies (carrots, broccoli, beans, capsicum, etc.) </li>
<li>Cubed Potatoes 1 cup</li>
<li>Mustard seeds 1 tsp</li>
<li>Channa Dal (Split Bengal Gram) 1 tsp</li>
<li>Curry leaves, coriander leaves, mint leaves a few sprigs</li>
<li>Dried Red chillies 2-3</li>
<li>Ginger, grated 1/2 tsp</li>
<li>One finely chopped onion</li>
<li>Sesame seeds 2 tsps</li>
<li>Green peas 1/2 cup</li>
<li>Any cooking oil 1 tbsp</li>
<li>Crushed pepper 1 tsp</li>
<li>Dried herbs (like rosemary, oregano, basil, thyme etc.) 2 tsp</li>
<li>Any vegan curd ( I used peanut curd)</li>
<li>Red chilly powder</li>
<li>Salt to taste.</li>
</ul>
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The Millets :</div>
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<ol style="text-align: left;">
<li>Wash and drain the millets, and then soak in water for around 15 minutes.</li>
<li>Meanwhile in a pressure pan, heat a little oil, and splutter the mustard seeds. Then add channa dal, curry leaves, ginger, dried red chillies, and sauté for a while.</li>
<li>Then add the finely chopped onions and fry for a minute. Add the green peas next.</li>
<li>Now add two and a half cups of water to the pressure pan, and let it simmer.</li>
<li>Add the soaked millets now, and add salt to taste. Mix well, close the lid, and let it cook for 2 whistles.</li>
<li>After opening the pan, fluff the millets with a fork, and top it with some freshly chopped coriander leaves.</li>
</ol>
<div>
The sesame tossed veggies :</div>
<div>
<ol style="text-align: left;">
<li>Heat some oil in an iron wok, and add the sesame seeds. Wait for it to splutter.</li>
<li>Now add the chopped Veggies, salt and crushed pepper, and mix well.</li>
<li>Saute the vegetables well on a medium heat till cooked and roasted.</li>
<li>At this stage you may add a little bit of any sauce or herb if you like. I like the vegetables as it is, so didn't add any additional flavours. They can also be grilled in an oven.</li>
</ol>
<div>
The herbed potatoes :</div>
</div>
<div>
<ol style="text-align: left;">
<li>Pre heat the OTG.</li>
<li>In a bowl take some oil, toss in some herbs like thyme, rosemary, etc., salt and pepper. Add the cubed potatoes and mix well till the potatoes are coated with the spices and oil. Set aside for a while.</li>
<li>Spread the coated potatoes in a baking sheet. Grill in the OTG for around 20-25 minutes till they turn golden brown.</li>
</ol>
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For the curd dip, just add some chilli powder, salt and mint leaves to the vegan curd, and beat nicely till it turns into a creamy yummy dip.</div>
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Arrange the millets, the veggies and the potatoes with the dip on a platter and enjoy!!</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-32166106103129681942015-07-08T12:03:00.003+05:302017-03-22T09:56:32.602+05:30Fusilli Arrabiata<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
Who doesn't love pasta? Its the favourite one pot meal in house too! This is a very easy recipe, and requires only a little bit of your time and effort. The kids love it too, and I usually make it a healthy dish by using whole wheat pasta (you can use regular pasta as well). A regular dish for the school lunch box as well!<br />
<br />
Ingredients:<br />
<div style="text-align: left;">
</div>
<ul style="text-align: left;">
<li>Fusilli Pasta 2 cups</li>
<li>Tomatoes 5-6</li>
<li>Onion 2</li>
<li>Garlic 2-3 cloves</li>
<li>Bell Peppers (green, yellow and red) 3-4</li>
<li>Dried oregano flakes</li>
<li>Chilly flakes</li>
<li>Basil leaves 1/4 th cup</li>
<li>Olive oil</li>
<li>Salt</li>
<li>Sugar 1 tsp</li>
<li>Olives</li>
</ul>
<div>
Method:</div>
<div>
<ul style="text-align: left;">
<li>Boil water 8 cups water in a large pan, add salt to it. When the water starts boiling, add the pasta to it and let it cook till done (roughly around 10 minutes, depends on the brand of pasta you use). Drain and set aside.</li>
<li>Put the tomatoes in boiling water for 5-6 minutes. Remove the skin and blend into a smooth paste.</li>
<li>In a wok, heat a tsp of olive oil and add the tomato puree, basil leaves, chilly flakes, salt and sugar in it and cook till it reduces to a saucy consistency.</li>
<li>In another wok, heat olive oil and fry the finely chopped garlic in it. Now add finely chopped onions and sauté for a while.</li>
<li>Add thinly sliced bell peppers and sauté for a couple of minutes. Now add the cooked fusilli pasta and the sauce on top and mix well.</li>
<li>Add the oregano flakes and serve hot. Top with olives and chilly flakes.</li>
</ul>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-55219946777031923272015-06-15T17:24:00.001+05:302017-03-22T09:56:32.616+05:30Peanut and Sesame Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
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I came up with this recipe when my son, who is a big sweet lover, demanded for an instant laddoo. With only 3 ingredients - peanuts, sesame and dates, this laddu can be made in a jiffy. It is quite healthy too as it does not have sugar. Instant energy guaranteed. Can also be kept in your child's snack box without any guilt.<br />
<br />
Ingredients :<br />
<br />
<ul style="text-align: left;">
<li>Roasted peanuts ( I bought raw organic peanuts, and roasted them at home ). - 1 cup</li>
<li>White sesame seeds - 1/2 cup</li>
<li>Deseeded dates - 1 cup</li>
</ul>
Method :<br />
<br />
<ul style="text-align: left;">
<li>Heat up a pan and dry roast the sesame seeds till they become slightly brown. Make sure they don't become over roasted. Remove from pan and set aside to cool.</li>
<li>In a blender, first take the dates, and make a smooth paste out of it. Set aside in a bowl.</li>
<li>Now take the roasted peanuts and sesame, and grind them till you get a fine powder. </li>
<li>Add the peanut and sesame powder to the dates paste, and knead nicely to mix.</li>
<li>Make small balls out of it. The stickiness of dates acts as the binding factor to make the laddoos.</li>
<li>Store in an air tight container.</li>
</ul>
<div>
Peanuts can also be replaced by any nut/dry fruit of your choice. Any combination of cashew nuts, walnuts, almonds, raisins also work fine for this recipe.</div>
<div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-69543266790904627562015-06-05T17:43:00.003+05:302017-03-22T09:56:32.619+05:30Quick and easy Sprouts Bhel<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
I made this absolutely yummy and healthy bhel as an after-school snack for my daughter and she just loved it! If you have your sprouts ready, it takes just a couple of minutes to assemble the ingredients to make it. With the crunch of sprouts and raw veggies tossed in a sweet dates chutney, topped with the flavour of mint, this snack is really going to impress kids and adults alike.<br />
<br />
I have used organic whole moong dal for sprouting in this recipe. Just soak the moong dal for around 6-8 hours after washing and rinsing it nicely. Drain the soaked water, and then rinse it once more. Place the rinsed moong dal in a moist cotton cloth for the next 10-12 hours for sprouting to happen.<br />
<br />
<b>Ingredients :</b><br />
<br />
<ul style="text-align: left;">
<li>Sprouted green gram 2 cups</li>
<li>Tomatoes 1 or 2</li>
<li>Onion 1 medium sized</li>
<li>Carrots 1 or 2</li>
<li>Mint 1/2 cup</li>
<li>Dates (de-seeded) 10 or 15</li>
<li> Black salt 1/2 tsp</li>
</ul>
<div>
<b>Method :</b></div>
<div>
<ul style="text-align: left;">
<li>Finely grate the carrots, and chop the onion and tomatoes.</li>
<li>Grind the dates and a few leaves of mint to a fine paste.</li>
<li>Toss together the sprouts, veggies, black salt and the dates paste.</li>
<li>You can also add red chilly powder and chaat masala if you like. </li>
</ul>
<div>
<br /></div>
</div>
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-66279688377808286202015-05-26T22:22:00.003+05:302015-05-26T22:46:58.287+05:30Millets baked in creamy sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
This is a super healthy vegan recipe, incorporating the goodness of millets and a deliciously creamy sauce made out of cauliflower and cashews. Soft cooked millets, vegan cream and sautéed vegetables baked in layers - a wholesome and yummy dinner!<br />
<br />
Ingredients :<br />
<br />
<ul style="text-align: left;">
<li>Foxtail millets - 1 cup</li>
<li>Cauliflower florets- 1 cup</li>
<li>Soaked cashews 1/2 cup</li>
<li>Carrots 2-3</li>
<li>Bell peppers 1-2</li>
<li>Beans, peas, broccoli florets. </li>
<li>Ginger -garlic paste 1 tsp</li>
<li>Chillies 1-2</li>
<li>Lemon juice 2 tsp</li>
<li>Oregano powder</li>
<li>Salt</li>
<li>oil to coat the baking dish</li>
</ul>
<div>
Method :</div>
<div>
<ul style="text-align: left;">
<li>Boil 3 cups of water in a pan and add the millets and salt to the boiling water, and cook for 5 to 10 minutes. Millets will become soft when done. Check and drain the water. Keep aside.</li>
<li>Steam cook the cauliflower florets. In a blender, take the soaked cashews, cooked cauliflower florets, salt and lemon juice, and blend to a nice smooth creamy paste. Add a little water if required. </li>
<li>Add oregano powder to this blended cream. Keep aside.</li>
<li>In a wok, heat oil, add ginger garlic paste and sauté for while.</li>
<li>Add julienned vegetables one by one, and add salt, sauté till nicely grilled.</li>
<li>Now take any rectangular/square baking dish, coat its base with oil.</li>
<li>Make one thin layer of the creamy sauce in the dish, topped by a bed of the cooked millets, and then top it with the grilled vegetables. Top it again with the sauce. Repeat 2-3 times.</li>
<li>Bake in an oven for around 5-10 minutes for getting the flavours incorporated nicely.</li>
</ul>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-43997657662122713702014-05-02T12:16:00.002+05:302014-05-13T22:01:59.819+05:30Vegan Hummus Pizza <div dir="ltr" style="text-align: left;" trbidi="on">
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Vegan Pizza, eh? you may ask with a disapproving look....But let me assure you, this pizza will really impress you! You will not miss the cheesiness of a normal pizza. The flavours and ingredients that go into this pizza give you a mind blowing yumminess in each bite.. The base is home made, I used hummus to spread on the base. The hero of the recipe is caramelised onion, and along with grilled zucchini, baby corn and sundried tomatoes, this pizza is a show stopper. Go ahead and impress somebody today with this vegan pizza !!<br />
<b><br /></b>
<b>Ingredients :</b><br />
<br />
<ul style="text-align: left;">
<li>Pizza base (You can use store brought base, though home baked ones would be much better)</li>
</ul>
<div>
For the hummus spread :</div>
<div>
<ul style="text-align: left;">
<li>Chick peas soaked overnight - 1 cup</li>
<li>Lime juice - 2 tsps</li>
<li>Olive oil - 2 tbsps</li>
<li>Salt to taste</li>
</ul>
<div>
For the toppings :</div>
</div>
<div>
<ul style="text-align: left;">
<li>Onions sliced thinly 2 Nos.</li>
<li>Baby corns sliced 8 or 9 nos.</li>
<li>Zucchini sliced 2 Nos.</li>
<li>Sundried tomatoes 1/2 cup</li>
<li>olives & jalapeños as required</li>
<li>cilantro</li>
<li>Mixed sundried herbs (oregano,basil, thyme)</li>
<li>salt and pepper</li>
<li>olive oil</li>
</ul>
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<div>
<br /></div>
<div>
<b>Method :</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>To prepare the hummus spread, first pressure cook the chick peas till it turns soft. Blend the cooked chickpeas along with lime juice till it turns smooth and fluffy. Toss the salt and olive oil and mix well.</li>
<li>In a wok, heat olive oil. Add the sliced onions and toss till the oil gets coated evenly on the onions. Keep tossing and let it get roasted nicely. Add a pinch of sugar to help in caramelising. Keep roasting, taking care they don't get burnt.</li>
<li>Now toss in the sliced zucchinis, baby corn and salt. Mix well. Let it cook for a while and then grill it for a few seconds.</li>
<li>Finally add the mixed herbs and pepper.</li>
<li>Now pre-heat the oven for ten minutes</li>
<li>Take a pizza base and spread hummus generously. sprinkle some olive oil if needed.</li>
<li>Top with the grilled veggies.</li>
<li>Add olives and jalapeños as required and top with chopped cilantro.</li>
<li>Bake this for ten minutes.</li>
<li>Enjoy!!</li>
</ul>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-33601117588330224182014-03-03T20:51:00.002+05:302014-05-02T11:43:25.060+05:30Cashew Butter and Cashew Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
After evolving into veganism, there were a few things I wished I could taste..Creamy milk tea and coffee, creamy bread spread, and cheesy gravy for various dishes are a few to name. So I had this urge to find out a vegan alternative to butter and cheese. And this heaven-sent versatile thing - cashew came to my rescue !!<br />
After referring to many vegan blogs, and after trial and error, I managed to make yummy Cashew Butter and Cashew cheese !! Enjoy them by simply licking them off the blender ( the way my husband sometimes does ) or by using them in many many versatile recipes ( I leave that to your imagination )<br />
<br />
Rather than saying that this is a recipe post, I would say this is more of a how-to post, and because both the how-tos are ridiculously simple, I am sure you are going to try this straight away..<br />
<h3 style="text-align: left;">
<b>Cashew Butter :</b></h3>
<div>
<b>What you need : </b> Good quality whole cashews, and a good food processor. (thats all !!)</div>
<div>
For a trial batch you can take 250 g of cashews. </div>
<div>
<br /></div>
<div>
<b>The Process</b> : Place the cashews in the blender/mixer jar and start the blending in the lowest mode, in small bursts.</div>
<div>
At first, the cashews will get crumbled, and then they will slowly start to resemble flour, keep blending till it starts to form a paste. If the paste sticks to the side, then stop and scrape the sides and then continue blending again. Keep scraping the sides as and when required.</div>
<div>
Soon, the oil starts coming out, and you will be able to see shiny, creamy and thick cashew nut butter!!</div>
<div>
The entire process takes around 10-15 minutes max. Do not add any oil/water. The oil in the nuts alone is sufficient to make the butter.</div>
<div>
At this stage you get to taste the fruits of your labour ! The divinely sweet, creamy cashew butter is all yours!</div>
<div>
<br /></div>
<div>
Store it in a clean and dry glass jar. My nut butter batches do not last more than 3-4 days, as we always lick it clean before that !!</div>
<div>
<br /></div>
<div>
Cashew butter can be used in the following ways :</div>
<div>
<ul style="text-align: left;">
<li>Spreading it on vegan bread sandwiches</li>
<li>Side dip for cookies, veggie sticks, etc.</li>
<li>Blend it with tomato/onion for a creamy gravy</li>
<li>Icing for your vegan muffins/cupcakes</li>
<li>The best use : Blend 1 tsp of cashew butter with 1 cup of water for cashew milk. this milk can then be used for your vegan tea/coffee, milk shake, etc.</li>
</ul>
<h4 style="text-align: left;">
</h4>
<h3 style="text-align: left;">
<b>Cashew cheese :</b></h3>
<div style="text-align: left;">
<b>What you need : </b></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li><span style="font-weight: normal;">Good quality whole cashews 1 cup</span></li>
<li><span style="font-weight: normal;">lemon juice 2 tsps</span></li>
<li><span style="font-weight: normal;">salt to taste</span></li>
<li><span style="font-weight: normal;">Fresh ground pepper</span></li>
</ul>
<div>
The process :</div>
<div>
<ul style="text-align: left;">
<li><span style="font-weight: normal;">Soak the cashews in water for at least a couple of hours. The longer the cashews are soaked, the creamier the cheese will be. If you can soak the cashews overnight, you will get the best tasting cashew cheese !</span></li>
<li><span style="font-weight: normal;">Drain the cashews, and place in the blender.</span></li>
<li><span style="font-weight: normal;">Pulse for a few seconds. when the cashews have crumbled, add the lemon juice, salt and pepper, and blend nicely.</span></li>
<li><span style="font-weight: normal;">Add 1 or 2 tbsps water and blend again.</span></li>
<li><span style="font-weight: normal;">Rich, creamy, delicious cheese ready !!</span></li>
</ul>
<div>
<span style="font-weight: normal;">One lick and you will be swept away !! Store in a dry jar and refrigerate. Can be stored for a week.</span></div>
</div>
<div>
<span style="font-weight: normal;"><br /></span></div>
<div>
<span style="font-weight: normal;">Cashew cheese can be used in a number of recipes where dairy cheese needs to be used..Pasta, lasagna, sandwiches, dip for nachos, and many other dishes can all use our yummy cashew cheese.</span></div>
<div>
<span style="font-weight: normal;"><br /></span></div>
<div>
<span style="font-weight: normal;">So start veganising all those recipes that you have always wanted to try by using cashew butter and cashew cheese !!</span></div>
<div>
<span style="font-weight: normal;"><br /></span></div>
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<span style="font-weight: normal;"><br /></span></div>
</div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-34727126719729318322014-02-27T17:25:00.002+05:302017-03-22T09:56:32.605+05:30Vegan Cranberry Mocha Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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This is one of my favourites..I love the heavenly combination of dark chocolate and rich aromatic coffee in a muffin. Each bite of this muffin is loaded with flavour, and the best thing is it is vegan, and doesn't have even a drop of oil !<br />
<br />
<b>Ingredients :</b><br />
<br />
<ul style="text-align: left;">
<li>Cake flour 1 Cup ( You can use either whole wheat flour, or all purpose flour; I used cornflour and All purpose flour in 1:4 ratio)</li>
<li>Powdered sugar 1 cup</li>
<li>Baking powder 1 tsp</li>
<li>Cocoa powder 1/4 cup </li>
<li>Coffee powder 2 tbsps</li>
<li>Water 1 cup</li>
<li>Dried Cranberries (or any other berry) </li>
<li>Muffin liners 9</li>
</ul>
<div>
<b>Method :</b></div>
<div>
<ul style="text-align: left;">
<li>In a bowl, mix together the cake flour, powdered sugar, baking powder and cocoa powder. Sift once or twice and set aside.</li>
<li>Boil water and add the coffee powder to it. Let it brew for a while.</li>
<li>Drain and pour the hot espresso over the dry ingredients.</li>
<li>Toss in the dried cranberries and fold the batter to incorporate all the ingredients.</li>
<li>Preheat the oven for 10 minutes</li>
<li>Pour the batter into muffin liners and bake for 15-20 minutes at 175 degrees.</li>
<li>Check if done by inserting a toothpick.</li>
<li>Can be frosted with cashew or peanut butter.</li>
</ul>
</div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3431994382825144837.post-51185127015634207042014-01-20T12:08:00.000+05:302017-03-22T09:56:32.612+05:30Aloo Palak Gravy <div dir="ltr" style="text-align: left;" trbidi="on">
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Lightly roasted potatoes in spinach, onion and tomato gravy. The gravy is very creamy, as it has cashew paste in it..A very good gravy to go with soft phulkas. A very easy recipe, and gives you the just-like-restaraunt taste. Made a mild spiced version of this gravy, and the kids (who refuse to go near any greens ) just loved it !<br />
<br />
Ingredients :<br />
<br />
<ul style="text-align: left;">
<li>1 cup spinach leaves, cleaned and blanched.</li>
<li>1 medium sized onion.</li>
<li>2 tomatoes.</li>
<li>9-10 cashews soaked in water for a couple of hours.</li>
<li>one large potato.</li>
<li>1 tsp ginger garlic paste.</li>
<li>1 tsp garam masala.</li>
<li>2 tsp jeera powder.</li>
<li>1 tsp red chilly powder.</li>
<li>2 tbsp oil.</li>
<li>Salt to taste.</li>
<li>Coriander leaves to garnish.</li>
</ul>
<div>
Method :</div>
<div>
<ul style="text-align: left;">
<li>Boil the potato, peel and chop into cubes. Roast them in oil, add the required salt at this stage.</li>
<li>Make a paste out of the soaked cashews. </li>
<li>Grind the blanched spinach,onion and tomato separately.</li>
<li>In a wok take some oil, and add ginger garlic paste. Fry for a minute.</li>
<li>Now add the onion paste, and cook for around 2 minutes.</li>
<li>Next add the tomato paste and let it cook for 2 minutes.</li>
<li>Add the spinach paste and cashew paste and mix well.</li>
<li>Add a little water if the gravy looks too thick.</li>
<li>Add garam masala, jeera powder and salt and mix well.</li>
<li>Last add the roasted potatoes, and let the gravy simmer for a while.</li>
<li>Garnish with coriander leaves and serve hot with phulkas.</li>
</ul>
</div>
</div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3431994382825144837.post-74638822424328849352013-12-24T22:11:00.000+05:302017-03-22T09:56:32.622+05:30Vegan Peanut Butter and Dates Macaroons<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>This was my first attempt at making a vegan macaroon. A very easy recipe that has only 3 natural ingredients, no sugar or flour, and yields yummy soft and chewy macaroons. Every bite has the goodness of peanut butter and bananas...Made a batch of these intending to store for a week, but it got over the same evening :)</i></div>
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<i>I made peanut butter at home, but store bought also works fine.</i></div>
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<i><b>Ingredients</b> :</i></div>
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</div>
<ul style="text-align: left;">
<li><i>Peanut Butter - 2 cups</i></li>
<li><i>Deseeded Dates 10-12</i></li>
<li><i>Ripe Bananas - 4 small sized.</i></li>
</ul>
<div>
<i><b>Method :</b></i></div>
<div>
<ul style="text-align: left;">
<li><i>Mash and then whip the ripe bananas till they become fluffy ( for around 3 minutes).</i></li>
<li><i>Grind the dates to a fine paste.</i></li>
<li><i>Mix together the whipped bananas, peanut butter and ground dates. The consistency of the mix should be similar to cookie dough.</i></li>
<li><i>Drop spoonfuls of the dough on a lined baking tray and bake in a preheated oven at 175 degrees for around 10 minutes.</i></li>
</ul>
<div>
<i>As a variation you can also throw in some shredded coconut into the mixture before baking.</i></div>
</div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-90894668681288452222013-12-10T15:49:00.003+05:302017-03-22T09:56:32.630+05:30Palak Muthia<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Muthias are a traditional Gujarati snack, spiced and steamed dumplings made out of gram flour, veggies and spices. I have made this dish using a flour made out of tuvar dal and channa dal. As an attempt to make my kids eat veggies, I have also added spinach and cabbage to this snack. Perfectly spiced and seasoned, they make a yummy and healthy snack.</i><br />
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<h2 style="text-align: left;">
<b><i>Ingredients :</i></b></h2>
<br />
<ul style="text-align: left;">
<li><i>Tuvar Dal - 1 cup</i></li>
<li><i>Channa dal - 1 cup</i></li>
<li><i>Lime juice - 1 tbsp</i></li>
<li><i>Finely chopped spinach - 1/2 cup</i></li>
<li><i>Finely shredded cabbage - 1/2 cup</i></li>
<li><i>Jeera - 1 tsp</i></li>
<li><i>Turmeric powder -tsp</i></li>
<li><i>Ginger chilly paste - 2 tsp </i></li>
<li><i>Salt to taste.</i></li>
<li><i>Oil for seasoning</i></li>
<li><i>Mustard seeds - 1tsp</i></li>
<li><i>Sesame seeds - 2 tsps</i></li>
<li><i>Coriander leaves for garnishing</i></li>
</ul>
<h2 style="text-align: left;">
<i>Method :</i></h2>
<div>
<ul style="text-align: left;">
<li><i>Wash tuvar dal and channa dal and soak in water for around 2 hours.</i></li>
<li><i>After draining the water, dry roast tuvar dal and channa dal for around 5 to 10 minutes, till they become completely dry.</i></li>
<li><i>Coarsely powder them in a blender.</i></li>
<li><i>Now the flour is ready. Mix with this flour the shredded spinach, cabbage, jeera, turmeric powder, ginger chilly paste, lime juice and salt.</i></li>
<li><i>Add water suitably and make a soft dough.</i></li>
<li><i>Divide the dough into three or four balls, and roll them into logs.</i></li>
<li><i>Steam the logs for around 15 minutes. check if done with a fork or knife. If a fork inserted in the log comes out clean then the muthias are cooked.</i></li>
<li><i>After cooling, cut out 1 inch slices from the log and spread them on a plate.</i></li>
<li><i>For tempering, heat oil and splutter the mustard seeds and add sesame seeds. Then pour this seasoning on the muthias.</i></li>
<li><i>Garnish with coriander leaves and serve hot with coriander chutney.</i></li>
</ul>
</div>
</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-3431994382825144837.post-8635727621605813482013-12-10T12:46:00.002+05:302017-03-22T09:56:32.624+05:30Kuzhi Paniyaram<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Kuzhi Paniyaram is a snack made in almost all South Indian households. It is easy to make, and uses ingredients that can easily be found at home. A delightful combination of crunchiness on the outside, and soft, melt-in-the-mouth texture inside. You need a Paniyaram pan/mould which is easily available in shops.</i><br />
<i><br /></i>
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<h2 style="text-align: left;">
<i><b>Ingredients :</b></i></h2>
<br />
<ul style="text-align: left;">
<li><i>Idly/Dosa Batter - 2 cups</i></li>
<li><i>Green chillies -1 or 2</i></li>
<li><i>Ginger - small piece</i></li>
<li><i>Curry leaves</i></li>
<li><i>Grated Coconut - 1/2 cup</i></li>
<li><i>Chopped onion -1/4 cup</i></li>
<li><i>Mustard seeds - 1 tsp</i></li>
<li><i>Oil to fry</i></li>
<li><i>Salt to taste.</i></li>
</ul>
<h2 style="text-align: left;">
<i>Method :</i></h2>
<div>
<ul style="text-align: left;">
<li><i>Take 2 tps of oil in a pan, splutter mustard seeds, add curry leaves, chopped ginger, chilly, and onion.</i></li>
<li><i>Fry till the onion becomes translucent.</i></li>
<li><i>Add these to the dosa batter.</i></li>
<li><i>Add coconut and salt and mix well.</i></li>
<li><i>Place the paniyaram mould on the stove, and add oil in each hole.</i></li>
<li><i>Add batter till each hole is 3/4th filled, after the oil is heated.</i></li>
<li><i>Let it get cooked for around 2-3 minutes, and then turn it with a skewer.</i></li>
<li><i>Cook till it becomes golden brown.</i></li>
<li><i>Serve hot with chutney or gunpowder.</i></li>
</ul>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-37622514388487805952013-04-22T19:15:00.001+05:302017-03-22T09:56:32.607+05:30Spinach Vada<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is another tea time snack recipe..to go with your favourite cuppa.. crunchy spinach vadas with yummy flavours and a sip of hot tea...wow heaven..<br />
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<b>Ingredients</b> :<br />
<br />
<ul style="text-align: left;">
<li>Tuvar Dal - 1/2 cup</li>
<li>Channa Dal- 1/2 cup</li>
<li>Spinach leaves- washed and chopped- 1 cup</li>
<li>Saunf- 2 tsps</li>
<li>Red chillies- 2 or 3</li>
<li>curry leaves - one sprig</li>
<li>Hing - a pinch</li>
<li>Oil to fry</li>
<li>Salt to taste.</li>
</ul>
<div>
<b>Method :</b></div>
<div>
<ul style="text-align: left;">
<li>Soak the tuvar dal and channa dal for about an hour.</li>
<li>Stir fry the spinach leaves in a pan with some salt.</li>
<li>Now blend coarsely - the soaked dals, saunf, red chillies, curry leaves, hing and salt.</li>
<li>Add the sauteed spinach leaves to the above.</li>
<li>Heat oil in a pan.</li>
<li>Make vadas out of the batter and deep fry.</li>
<li>Fry till the vadas turn deep golden brown to make them really crispy. Take care not to burn them.</li>
<li>Serve with steaming coffee or tea!!</li>
<li>Enjoy :)</li>
</ul>
</div>
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Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-3431994382825144837.post-52574529590093489062012-11-16T10:04:00.001+05:302017-03-22T09:56:32.614+05:30Sprouts & Onion Dosa with Tomato chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: Georgia, "Times New Roman", serif;">We make lentil sprouts at home as a practice at least once a week, and include it in salads, chaats or eat it plain salted. One day I made this dosa out of them, and they came out really crispy and yummy. I also added onions and drumstick leaves for extra taste. Drumstick leaves are supposed to be a great storehouse of iron.. so here goes a really power packed breakfast recipe..</span></i><br />
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<i><span style="font-family: Georgia, "Times New Roman", serif;"><b>Ingredients</b> :</span></i><br />
<ul style="text-align: left;">
<li><i><span style="font-family: Georgia, "Times New Roman", serif;">Sprouted Moong Dal - 2 Cups</span></i></li>
<li><i><span style="font-family: Georgia, "Times New Roman", serif;">Rice soaked in water for around 2 hours - 1 cup</span></i></li>
<li><i><span style="font-family: Georgia, "Times New Roman", serif;">Drumstick leaves washed and dried - 1/4th cup</span></i></li>
<li><i><span style="font-family: Georgia, "Times New Roman", serif;">Chopped onions - 1/2 cup</span></i></li>
<li><i><span style="font-family: Georgia, "Times New Roman", serif;">One half inch ginger piece</span></i></li>
<li><i><span style="font-family: Georgia, "Times New Roman", serif;">Red chillies - 5 or 6</span></i></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i>Curry leaves - 8 or 9</i></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i>Hing - 1 tsp</i></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i>Salt to taste</i></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i>Oil for making dosas</i></span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;"><i><b>Method</b> :</i></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i>Grind together moong dal sprouts, soaked rice, ginger, red chillies, curry leaves, salt and hing into a coarse batter adding water little by little, the resultant batter should not be too runny, nor should it be too thick.</i></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i>Heat a tawa and temper the tawa with a little oil.</i></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i>Pour the dosa batter and make dosa on the tawa, sprinkle chopped onions and drumstick leaves on top.</i></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i>When the dosa turns crisp & brown, just turn it once, and put on a plate.</i></span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i>Serve hot with chutney of your choice. Goes best with tomato chutney. </i></span></li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-25947240735247539432012-11-09T18:05:00.001+05:302012-11-09T18:19:45.817+05:30American Corn & Cheese Balls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrejKgDp9B43btLhD6vIy_pOjCirucWvJqI-uBY8jEaLOzjtpU_Dd0lFqaAGBQjIY_aAzokslf8D6-8_NmFDigPFyO5T62igkiVMqZq65KUtMlFv3XhxpUI3EN5KBppe0hg-_hfQoCQM/s1600/IMG_1661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXrejKgDp9B43btLhD6vIy_pOjCirucWvJqI-uBY8jEaLOzjtpU_Dd0lFqaAGBQjIY_aAzokslf8D6-8_NmFDigPFyO5T62igkiVMqZq65KUtMlFv3XhxpUI3EN5KBppe0hg-_hfQoCQM/s320/IMG_1661.JPG" width="319" /></a></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><i>We ate this yummy starter at a multicuisine restaurant, and I immediately decoded it and made it at home...Its easy to make, and will complement any soup..or just sink your teeth in these melt in your mouth crispies on a rainy evening with hot tea...Believe me, you will love this...</i></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><i> </i></span><span style="font-family: Georgia, "Times New Roman", serif;"><i> </i></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><i><b>Ingredients </b>:</i></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, "Times New Roman", serif;"><i> </i></span>1 <i>Cup American Corn ( You can use the frozen ones available in super markets, though I managed to get fresh ones )</i><i> </i></li>
<li><i>1/2 Cup Grated Cheese.</i></li>
<li><i>2 or 3 Boiled potatoes.</i></li>
<li><i>4 tbsps Cornflour.</i></li>
<li><i>Oregano powder to taste.</i></li>
<li><i>Salt & Pepper to taste.</i></li>
<li><i>Oil for frying.</i></li>
</ul>
<b><i>Method : </i></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9ihHiGr-UTJo6ug_CeNfeShCgoHX8ThQwyT4N9_0mCckaAlXlFP4mpOzLAuIC8F7XauPyGdidX-XbnEizkn0ICkDphpF5uMMI7v9IVNeVfAdozaBEyqqPVhIypIxyNhyphenhyphenK-_4Jy3adVQ/s1600/IMG_1660.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9ihHiGr-UTJo6ug_CeNfeShCgoHX8ThQwyT4N9_0mCckaAlXlFP4mpOzLAuIC8F7XauPyGdidX-XbnEizkn0ICkDphpF5uMMI7v9IVNeVfAdozaBEyqqPVhIypIxyNhyphenhyphenK-_4Jy3adVQ/s320/IMG_1660.JPG" width="320" /></a></div>
<ul style="text-align: left;">
<li><i>Boil the corn kernels or steam them till done.</i></li>
<li><i>Mash the boiled potatoes, toss in the steamed corn </i></li>
<li><i>Add cornflour, salt, oregano powder and pepper, and mix well to make a soft dough.</i></li>
<li><i>Take oil in a pan and heat it well, meanwhile make small balls out of the dough.</i></li>
<li><i>Deep fry the corn potato cheese balls batchwise till they are golden brown and crisp.</i></li>
<li><i>Serve hot with tomato sauce.</i></li>
<li><i><br /></i></li>
</ul>
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<i></i></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-38131861915831687382012-10-24T12:43:00.000+05:302017-03-22T09:56:32.609+05:30Penne Pasta with Arrabbiata sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS",sans-serif;"><i></i></span></div>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>We love Penne Pasta, mainly because of its cylindrical hollow shape, which retains sauce in it..The best sauce that goes with penne is arrabbiata. It is pretty simple to make and yet it tastes like something out of an Italian restaurant..So here is the recipe:</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVehwWV9qIvh-_yRm4ZDaXhtGglE_iHEUt9jy2Khki7WjeE04qDvivICkVyoh8iPB7IFKLCsrgwOuEc7x7W_MJR-eMk_nAp4QOpLy4wP2iUARNW2cQv_h2BbbeB1sqXUmoxQitVXDqVUg/s1600/IMG_1623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVehwWV9qIvh-_yRm4ZDaXhtGglE_iHEUt9jy2Khki7WjeE04qDvivICkVyoh8iPB7IFKLCsrgwOuEc7x7W_MJR-eMk_nAp4QOpLy4wP2iUARNW2cQv_h2BbbeB1sqXUmoxQitVXDqVUg/s400/IMG_1623.JPG" width="398" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"><i><br /></i><span style="font-size: large;"><i>Ingredients :</i></span></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>1 cup Penne Pasta</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>2 tablespoons olive oil.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>2 cups tomato puree.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>2 finely chopped onions.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>3 or 4 garlic cloves., chopped finely.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>1 tablespoon italian seasonings ( I used oregano powder).</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>2 tsps red chilly flakes.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>2 tsps freshly ground pepper.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>1 tablespoon crushed basil leaves.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>1 tablespoon parsley.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>cilantro leaves to top. </i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>1 sliced bell pepper.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>1 sliced zuccini.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>olives to sprinkle on top.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>Salt to taste.</i></span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>Method :</i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbMLbC-oQoEc9NpuItre5FeERN_Ymz2qYHn4azclJ2SZqqfn0MM94mj_ydao5gnDUSBHfbwtUctTKVta7pMO1naLXZ7JuxcCg9ozhQN5RYyvFgFBwlbSfsIVTxPsxT8ghYynqM_GCZ5Y/s1600/penne-pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVbMLbC-oQoEc9NpuItre5FeERN_Ymz2qYHn4azclJ2SZqqfn0MM94mj_ydao5gnDUSBHfbwtUctTKVta7pMO1naLXZ7JuxcCg9ozhQN5RYyvFgFBwlbSfsIVTxPsxT8ghYynqM_GCZ5Y/s320/penne-pasta.jpg" width="320" /></a></div>
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<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>Cook pasta in 3 cups water with some salt and 1 tsp olive oil, for roughly 10 to 15 minutes. Set aside.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i> For the sauce, heat olive oil in a pan. add chopped onions and garlic, and saute for 4-5 minutes.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>Add pureed tomatoes, italian seasonings, chilly flakes, ground pepper, salt, basil leaves and simmer on low flame for around 7 minutes. By now the sauce would have thickened, and the aroma will surely fill your house.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>Now for the interesting part of assembling - Take boiled pasta in a plate, ladle some sauce on top of it, and sprinkle olives, parsley and cilantro on top. Sprinkle some grated cheese as well if you wish.</i></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif; font-size: large;"><i>Serve steaming hot!</i></span></li>
</ul>
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Sending this to<a href="http://akilaskitchen.blogspot.in/2012/10/dish-name-starts-with-p.html" target="_blank"> Learning to cook's</a> event :<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8KiWmePAM2HrrgYezabzbH5tLthyphenhyphen-ghyphenhyphenWKFX07m0HqqXGahdiUHOlzeZbejqn4MdjTr3WAGNgi-TBL94dcZ8cRCaZQauo87MSoQ9fk9aNpYRF-6Qu-ePpU5OdnzGm2BecxvVtCQtH_EQ/s1600/P+dish.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8KiWmePAM2HrrgYezabzbH5tLthyphenhyphen-ghyphenhyphenWKFX07m0HqqXGahdiUHOlzeZbejqn4MdjTr3WAGNgi-TBL94dcZ8cRCaZQauo87MSoQ9fk9aNpYRF-6Qu-ePpU5OdnzGm2BecxvVtCQtH_EQ/s200/P+dish.jpg" width="200" /></a></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3431994382825144837.post-3938790182185947612012-10-24T12:36:00.000+05:302012-10-26T20:45:18.674+05:30Dried Beans Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBlgyk75D2mTFojT2xozQpWfnyURlXUpLLD6bApXln-UQ3t-KlhC_I9ih0VJQzonglkGQUphgIfQrUhQ_bmQ6qfMwnB167Y5L8dTYsSTcLAiGwSMK-VDfxX6DfPCJcIldjbk7qViO-qk/s1600/IMG_1484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRBlgyk75D2mTFojT2xozQpWfnyURlXUpLLD6bApXln-UQ3t-KlhC_I9ih0VJQzonglkGQUphgIfQrUhQ_bmQ6qfMwnB167Y5L8dTYsSTcLAiGwSMK-VDfxX6DfPCJcIldjbk7qViO-qk/s640/IMG_1484.JPG" width="640" /></a></span></i></span></div>
<span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">I made this gravy using dried beans, you could substitute this with either rajma (kidney beans) or soya beans or even dried grean peas. Great combination for rotis. Here is the recipe :</span></i></span><br />
<span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></i><i><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients :</span></i></span>
<br />
<ul style="text-align: left;">
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">1 cup dried beans.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">3 ripe tomatoes.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">2 onions.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">3 red chillies. </span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp ginger paste.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp garam masala.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">2 tsps cumin powder.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp fennel powder.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">1 tsp butter.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">salt to taste.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">chopped cilantro to top.</span></i></span></li>
</ul>
<span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">Method :</span></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAK47l8MQEG_UR7C3egVLcgkyZHQkbcy2CtSsvplRNvO0k-jTMJXPHw0MhSqu1memA1WBxv0taJKqVn-bhJbo6hItCEiFB7E7sjkNP45dJxvW3RIwyVht4o1y5jqHbcDZRqhOgbZu9Rk/s1600/beans-gravy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMAK47l8MQEG_UR7C3egVLcgkyZHQkbcy2CtSsvplRNvO0k-jTMJXPHw0MhSqu1memA1WBxv0taJKqVn-bhJbo6hItCEiFB7E7sjkNP45dJxvW3RIwyVht4o1y5jqHbcDZRqhOgbZu9Rk/s320/beans-gravy.jpg" width="320" /></a></div>
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<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">Soak the dried beans for around 6 hours, and boil it with some salt.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">Blend together tomatoes, onions, red chillies and ginger paste.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">In a pan heat butter, add the blended puree.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">Add garam masala, salt, cumin powder and fennel powder.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">Mix and let it simmer for around 3 minutes. Add some water if you want a runny gravy.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">Add the dried beans and mix well.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;">Top with cilantro and serve with roti.</span></i></span></li>
<li><span style="font-size: large;"><i><span style="font-family: "Trebuchet MS",sans-serif;"> </span></i></span></li>
</ul>
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Unknownnoreply@blogger.com0