Vegan cauliflower florets

 Vegan cauliflower florets 

Vegan cauliflower florets are delicious and roasted dish prepared with cauliflower florets and then mixed with spicy sauce. These florets are roasted in pan till golden and then in oven. For best mouthwatering flavours roasted florets are coated with lemony flavoured sauce which is prepared by grinding coriander leaves mixed with coconut powder, onion, ginger garlic, green chilli, tomato, lemon juice, olive oil and black salt. These florets can be served as a side dish with rice, chapati and curry.

Quick tips - 

1. Adjust spices according to taste.

2. Coconut powder is optional. Adding it enhances the flavour of steaks. 

3. Chop thick florets from the cauliflower or if you have reserved florets from the steaks use that.

Ingredients -

2 cauliflower florets

Few tsp olive oil

To taste salt 

1/2 tsp red chilli powder

1/2 tsp oregano 

For sauce -

1 cup coriander leaves

1 green chilli

1 inch ginger piece

4-5 garlic cloves

1 onion 

1 tomato

2 tbsp coconut powder

To taste black salt

1 tsp cumin seeds

1 lemon juice

1/2 cup olive oil 

Method for sauce - 

1. In a mixer jar add coriander leaves, green chilli, ginger piece, garlic cloves, onion, tomato, black salt, coconut powder, cumin seeds and lemon juice. 

2. Grind it to a smooth paste by adding olive oil. Transfer to a bowl. Sauce is ready. Keep aside till use.

For cauliflower florets -

3. Chop the bottom stem of the cauliflower. Chop thick florets from the cauliflower. 

4. Heat oil in the pan. Slow the flame. Place cauliflower florets in it. Sprinkle salt, red chilli pepper and  oregano on it. Cook on slow flame for 2-3 minutes. 

5. When the florets are light brown from the bottom change the side of the florets. Cover and cook on slow flame for 2-3 minutes.

6. Cook both sides on slow flame till golden. Switch off the flame.

7. Take oven proof tray. Lined it with foil and grease it. Place roasted cauliflower on the tray. 

8. Preheat oven at 200°C for 10 minute. Place the tray in the preheated oven and bake for 200°C for 15 minutes. 

9. Vegan cauliflower florets are ready.

10. Transfer to a bowl. 

11. Add sauce and mix.

12. Sprinkle sesame seeds on top and mix.

13. Transfer to a serving bowl.

14. Serve hot as a side dish.

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Dahi bhalla/ No fry dahi bhalla

 Dahi bhalla/ No fry dahi bhalla 

Traditionally dahi bhalla is a deep fried snack but this recipe is transformed into low calorie snack by cooking them in appam pan. This recipe is prepared by grinding urad dal till smooth and fluffy and then cooked in appam pan with few teaspoons of oil. 

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Quick tip -

1. Add very little amount of water while grinding. Batter consistency should be thick.

2. Pour batter in appam pan using wet spoon. It will prevent the batter from sticking to the spoon. 

Ingredients for bhalla-

1 cup white urad dal

To taste salt

3 tbsp water (+ more if required) 

Method for bhalla : 

1. Wash & soak dal in water for 1 hour. Drain the water. 

2. Add dal in mixer jar. Grind it by adding very less water. Pulse till smooth & fluffy.

3. Pour grounded dal batter in a bowl. Add salt and mix well.

4. Heat appam pan on slow flame. Drizzle little oil in the cavities. Take water in a small bowl. Dip a spoon in it. Now with a wet spoon pour batter in appam pan. Repeat this method to make all the bhalla. 

5. Cook on slow flame. Drizzle little oil on all the bhalla and keep turning the sides after few seconds.  

5. Cook till both sides are golden.

6. Transfer to a plate. 

7. Bhalla are ready.

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Methi poori/ Fenugreek poori

 Methi poori/ Fenugreek poori 

Methi poori/ Fenugreek poori is a healthy twist to classic traditional poori. It is prepared by kneading a dough with methi/ fenugreek puree.

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Quick recipe tip -

1. Ingredients can be increased or decreased accordingly.

2. Adjust spices according to taste.

3. Take 1 bunch of methi leaves. Wash it and grind it to a smooth puree.

Ingredients -

4 cup wheat flour

4 tbsp suji

1 tsp salt

1/2 tsp carom seeds/ ajwain

2 tbsp cooking oil

1 boiled potato

2 cup + 3/4 cup methi puree 

For methi puree -

1 bunch methi leaves

Method -

1. Wash methi leaves properly. Add it to mixer jar. Grind it to a smooth puree by adding water little by little.

2. In a bowl mix wheat flour, suji, salt, oil, carom seeds and boiled potato.

3. Add methi puree little by little and knead it.

4. Knead it to a soft smooth dough. Keep aside for 15 minutes.

5. Take a small lemon size ball from the dough.

 6. Roll it in small poori. 

7. Deep fry in hot oil till both sides are golden and crispy.

8. Methi poori is ready.

9. Transfer to a serving plate. Serve hot with raita, aloo ki sabzi and chutney.

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Gatte ki kardi

 Gatte ki kardi 

Ingredients for dough :

Besan : 3 cups

Rice flour : 4 tbsp

Oil : 3 tbsp 

Curd : 1/2 cup

Baking soda : 1 tsp

Salt to taste

Turmeric powder to taste

Red chilli powder to taste

Coriander powder to taste

Saunf powder : 1/2 tsp

Garam masala to taste

Ajwain : 1/2 tsp

1/4 cup water

For boiling gatta -

10 cups water

For frying gattas -

4-5 tbsp oil

For gravy :

Mustard Oil : 3 tbsp

Mustard seeds : 1 tbsp

Cumin seeds : 1 tsp

Garlic : 6 crushed

Onion : 2 chopped

Green chillies : 3

2 cup tomato puree/ 4 Tomatoes pureed

Salt to taste

Red chilli powder to taste

Garam masala to taste

Coriander powder to taste

Turmeric powder : 1/2 tsp

Curd : 1 cup

Besan : 3 tbsp 

Method : 

1. Mix besan, rice flour, salt, turmeric powder, coriander powder, saunf powder, garam masala, ajwain and baking soda in a mixing bowl. 

2. Add oil and curd. Mix well. Add water and knead it to a soft smooth dough. 

3. Rub a tbsp of oil on it. Cover and keep aside for 15 mins. 

4. After 15 minutes rub little oil on hands and make logs from the dough.

5. In a big bowl add 10 cups of water and oil. Bring it to boil.

 6. Add logs in the boiling water and boil it for 10 minute on high flame or until it changes its color.

7. After 10 minutes take logs out of the water. (Do not throw water, preserve it. It will be used for gravy.) Keep aside to cool.

8. Cut logs into small pieces. Heat oil in a wok. Add all the boiled gattas in it and fry on high till they turn golden and crispy in color.

For gravy : 

9. Heat oil in a wok. Add cumin seeds and mustard seeds. Let it sizzle for a min. Add crushed garlic and fry for few seconds. 

10. Add chopped onions and fry till golden. Add green chillies. Fry on slow flame.

11. Add tomato puree. Mix and cook on slow flame till it is properly cooked. Stir in between.

12. Add salt, red chilli pwd, turmeric pwd and coriander pwd. Mix well. Cook it for some time.

13. Add half of the preserved water in  which gattas were boiled. Mix and boil it. 

14. In another bowl mix curd and besan till smooth.

15. Add besan curd mixture in kadai. Add remaining half of the water. Mix and boil it.

16. Add gattas in it and cook for 10 minutes.  Switch off the flame and close the lid for 5 minute.

17. Gatte ki kardi is ready.

18. Transfer it to a serving bowl. Serve with chopped onions and green chilli.

19. Serve hot with chapati or rice.

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Sukhdi

 Sukhdi 

Sukhdi is a flavourful and tasty winter dish prepared using wheat flour, butter, jaggery and sesame seeds. It is a very quick, easy, healthy and melt in mouth dessert. It has a very soft crumbly texture. 

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Quick recipe tip -

1. Do not cook once the gur is added otherwise sukhdi will turn hard and chewy. 

Ingredients -

1 cup wheat flour

1/2 cup gur grated

1/2 cup (125 gms) butter

1/2 tsp white sesame seeds

Method -

1. Take a wok. Add butter and melt it on slow flame. Add wheat flour and mix well. Keep cooking on slow flame for 5-10 minutes. Stir in between. 

2. Cook till the wheat flour is golden in color or properly roasted.

3. Add sesame seeds and mix well. Cook for 1 minutes on slow flame. Switch off the flame.

4. Place wok on the wired rack. Let it cool a bit.

5. When the mixture is still warm add grated and mix.

6. Mix well until the gur is properly mixed with wheat flour.

7. Grease a plate and pour mixture on it. Sprinkle few sesame seeds on top. Press the mixture with back of the ladle. 

8. Make cuts on it when it is still warm. Keep aside to set.

9. Sukhdi is ready. Serve immediately or store in air tight container. 

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Brinjal pan fry

 Brinjal pan fry 

Ingredients : 

4 Brinjal round & big (bharta bangan)

Mixed masala : 

To taste salt

To taste red chilli powder 

To taste turmeric powder

To taste coriander powder

To taste jeera powder

To taste garam masala 

Method : 

1. Mix all the spices in mixing bowl.

2. Take brinjal wash it & clean with a kitchen towel. Cut the top and bottom of the brinjal. 

3. Cut it into thick rounds (atleast 1 1/2 inch).

4. Make two small slits in between the brinjals. 

5. Carefully make the slits, it should not be too deep it should not cut the brinjal from bottom.

6. Fill these slits with mix spices. Keep aside.

7. Heat oil in a frying pan. Place brinjal on the pan and cook it on high. Be alert so that it should not burn.

8. Flip the other side and cook. If required drizzle little oil on the brinjals. Cook on high till golden and properly cooked.

9. Take it out on the plate. Garnish with coriander leaves. Serve it as a side dish.

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Saunfia paneer masala

 Saunfia paneer masala 

Ingredients :
Paneer cubed : 250 gm
For grinding :
Garlic cloves : 10-12
Ginger chopped : 1 tsp
Green chilli : 4-5 or to taste
Saunf/ fennel seeds : 1 tsp
Vinegar : 1 tsp
Water : 3-4 tbsp
Other ingredients :
Oil : 2 tbsp
Butter : 4 tbsp
Jeera : 1/2 tsp
Mustard seeds : 1 tsp
Garlic grated : 1 tbsp
Onion chopped : 2
Capsicum cubed : 3
Salt : 1 tsp or to taste
Degi mirch  : 1 tsp
Haldi powder : 1/2 tsp
Jeera powder : 1/2 tsp
Paneer masala : 1-2 tsp
Pav bhaji masala : 1 - 2 tsp
For garnish :
White til : 2 tbsp 

Method : 

1. In a mixer jar add ginger, garlic, green chilli, Saunf and vinegar. Add very little water. Grind it to a coarse paste.

2. Heat butter & oil in a pan. Add jeera, mustard seeds and onions. Saute till brown. Add ginger garlic green chilli saunf paste. Mix & fry for few mins. Add grated garlic & mix well. Add capsicum and fry.

3. Add salt, Degi mirch, Haldi, Jeera powder, Paneer masala & pav bhaji masala. Mix well. Fry for few mins. Add few tbsps of water if needed. Add fresh grated coconut and mix well. Add paneer cubes and mix well. 

4. Garnish with white til and serve hot with missi roti or butter naan. 

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Besan suji dhokla

 Besan suji dhokla 

Ingredients : 

Besan : 1-1/2 cup

Suji : 1-1/2 tbsp

Curd : 1 cup

Salt to taste

Red chilli powder to taste

Turmeric powder : 1/2 tsp

Sugar : 1/2 tsp

Ginger paste : 1 tbsp 

Green chilli paste : 1 tbsp

Imli chtaka : 2 tbsp 

Pudina chtaka : 1 tbsp

Lemon juice : 1 tbsp

Eno : 1 pouch

Water : 1/2 cup 

For tempering : 

Oil : 3-4 tbsp

Mustard seeds : 1/2 tbsp

Lemon juice : 2 tbsp

Green chilli : 3 cut length wise

Sugar : 1/2 tsp

Water : 1 cup or as needed 

Other ingredients :

Coriander leaves a handfull

Dry coconut powder : 2-3 tbsp for sprinkle on top 

Method : 

1. In a bowl mix besan, suji, salt, red chilli powder, turmeric powder. Add curd and water. Mix well. Now add ginger and green chilli paste. Mix well. Add sugar and mix well. Now add imli chtaka and pudina chtaka,  mix well. Keep aside.

2. Now add lemon juice in the prepared dhokla batter. Mix well. 

3. Grease dhokla plates. Keep aside. 

4. Pour water in idli cooker. Heat water till rolling boil. Simmer the flame. 

5. Now at the end add Eno. Mix well. Batter will become frothy. Immediately pour the batter in the greased idli plates. 

6. Place dhokla stand in the idli cooker. Cover it with lid. Steam on high flame for 10 min.  switch off the flame.

7. Let it remain covered for 5 mins. Let it cool. Slice. When it is still warm take it out on a serving plate.

8. Now prepare tempering. Take a small tardka pan. Pour oil in it and heat it. Now add mustard seeds and let it sizzle for few min. Add green chillies and fry till crisp. Add sugar and mix well. Switch off the flame. Add lemon juice and mix. Now pour water and mix. 

9. Drizzle tempering all over the dhokla. 

10. Garnish with coriander leaves.

11. Sprinkle coconut powder over it. 

12. Serve warm or chilled.

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