Instant Mix Vegetable Uttappa Recipe | Rava Uttapam Recipe [Video]

Instant Mix Vegetable Uttappa is a quick savory South Indian pancake that is made from semolina and topped with finely chopped vegetables. It is popularly served as breakfast along with some fresh coconut chutney.

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I'm a complete breakfast lover! These days breakfast is served with a side of "Man with a Plan" playing on Amazon Prime. The show on the side changes, but the love for breakfast never does.

Right from childhood, I've always woken up hungry. It doesn't matter what time I wake up, it could even be a short afternoon nap, but I am hungry for the first 10 minutes after I wake up. It seems like I spend a lot of energy in sleeping and dreaming. But this also gives me the opportunity to actually enjoy my breakfast. I've heard of people forgetting to eat their breakfast (Gee!) and people not being hungry even an hour after waking up (Raj!), but not me, I was born to enjoy the first meal of the day.

Since this has always been my favorite meal, I keep searching for recipes and ideas to keep it interesting. And for me breakfast has to be instant, else it has to be made the previous night. I cannot wait for hours to prepare something. So instant recipes are always a hit with me, like this Instant Mix Veg Uttappa.

To tell you the truth, Uttappa is my favorite way to eat a dosa, even over a Masala Dosa. It's something about those charred onions on top that just makes me want it more than the others. I just went a little ahead with this Instant Uttappa, I topped it not just with onions but with a mixture of vegetables. You can keep it traditional and just use onions, or just use tomato. I love Tomato Uttappa too, with a little bit of spicy chutney pudi sprinkled on top of it.

This Instant Mix Veg Uttappa requires just a few ingredients. Rava or Semolina or Sooji forms the base along with some sour plain curd (yogurt). A pinch of baking soda or cooking soda is added to give it that slight fluffiness. You can also use fruit salt like Eno, but add just a pinch. These ingredients along with salt and water just form the dosa, the actual base of the Uttappa. As I mentioned earlier, you can now top this with vegetables of your choice - traditional choices are onions or tomatoes, I used a variety - onions, tomatoes, cabbage, capsicum and carrot along with some green chillies, curry leaves and coriander. 

Instant Mix Veg Uttappa can be served for breakfast or as an early evening snack. You can also serve it for dinner (I'm a big "breakfast-for-dinner" person). 

Serve the Uttappa with a fresh coconut chutney.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Instant Mix Vegetable Uttappa Recipe

Instant Mix Vegetable Uttappa is a quick savory South Indian pancake that is made from semolina and topped with finely chopped vegetables. It is popularly served as breakfast along with some fresh coconut chutney.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     20 minutes
Cook time:     15 minutes
Total time:     35 minutes
Yield:                5 to 6

Ingredients:

1 cup Semolina (Rava)
0.75 cup Yogurt (Curd)
1 cup Water
0.25 tsp Baking Soda
1 Onion, finely chopped
0.5 Tomato, finely chopped
0.5 cup Cabbage, finely chopped
0.5 Carrot, grated
2 Tbsp Capsicum, finely chopped
1 Green Chilli, finely chopped
Curry leaves
Coriander leaves, finely chopped
Oil to make the dosa
Salt to taste

Method:

1. Mix together semolina, yogurt, 0.5 tsp salt and 0.25 cups of water until well combined and keep aside for 20 minutes.
2. After 20 minutes, add in the baking soda and mix.
3. Add a little water and mix until there are no lumps. Add more water as required, the batter has to be of the same consistency of a dosa or pancake batter.
4. If the batter is too thin, you can add in a little rice flour.
5. Mix together the onions, tomatoes, carrots, cabbage, capsicum, curry leaves, green chilli and coriander leaves in a separate bowl.
6. Add a little salt and mix well.
7. Grease a dosa tava or a flat frying pan.
8. Once the tava is hot, pour one spoonful of batter onto it.
9. Top it with the mix vegetables. Pour a teaspoon of oil on the top.
10. Allow the uttappa to cook for 1-2 minutes on one side or until slightly browned. Cook on low to medium heat.
11. Flip the uttappa and allow it to cook completely, approximately 2-3 minutes.
12. Remove from tava and serve hot along with some fresh coconut chutney.

If you liked this, you may also like:

Instant Ragi Dosa

Instant Wheat Dosa

Rava Dosa

Read more ...

Mumbai Masala Toast Recipe | Bombay Sandwich Recipe [Video]

Mumbai Masla Toast or Bombay Sandwich is a popular street side sandwich from Mumbai (Bombay). The sandwich is a stove top toasted sandwich that is stuffed with spiced potato mash, sliced vegetables and grated cheese. 

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7 Years!!! I can't believe that's how long I have been meeting you guys at this very space!!

On 9th February 2012, I posted by very first recipe Sweet Potato Chips, and started this journey. I was such an amateur in this space of blogging. I was horrible at taking photos, I owned a point and shoot and clicked all my photos under tube lights at home. I didn't know how to edit them or even the right angle to take photos. While I won't claim I am an expert today, I think I have grown leaps and bounds since then in my photography. I was an absolute zero in social media promotion. This is still something, I feel I'm poor at, but I hope to improve this year. Likewise, there is so much I believe I have overcome and improved, and it was you guys who made it all possible.

I love you guys for encouraging me to keep doing this, the comments and feedbacks, that I received have just kept me going. A very big Thank You!!

I struggled for a while on deciding which recipe should mark this momentous occasion. Gee suggested this one as this is one of her favorites and I liked the idea. It ticked all the check boxes - Easy (check), Delicious (check), Indulgent (check), Snacks (check), Kid friendly (check), Family favorite (check). What more could I ask for?

So, today, apart from all the applause and thanks, I bring to you a very delicious street food dish - Mumbai Masala Toast, from the streets of, ehmmm..... Mumbai!! The coastal city of Mumbai (formerly Bombay) is home to some of the best street food. Vada Pav, Masala Pav, Pani Puri, Tava Pulao and so much more. And this Masala Toast or Bombay Sandwich is one of those many more street favorites. It is actually such a simple dish, but once you eat it you totally understand why thousands of people love it.

There are several variations of the dish, I am sharing one that I have eaten.

Mumbai Masala Toast is a vegetarian sandwich that is stuffed with so many flavorful things and then toasted. To build the perfect Mumbai Masala Toast, you will need:

• Butter. Butter is your friend, your very best friend, while making this sandwich, The street food cooks, do not shy away from it, and neither should you. So be generous, street food was never meant to be healthy. 
• After butter, embrace those potatoes. The spiced mash can be as simple as I have shared or full of spicy masalas like some folks make. Feel free to adjust the taste to your liking. 
• Then come in all the veggies - now that's the healthy part. Tomatoes, Onions, Beets and Capsicum. Add in cucumber if you are in the mood.
• Green chutney is added for more flavor. 
• Then add cheese, the more cheese, the better. 
• Once the tall sandwich is ready, it is toasted in a unique type of toaster. If you don't have that toaster, you can either grill the sandwich in a sandwich maker or you can toast it in a pan.

Serve these sandwiches while still hot, along with some piping hot adrak wali chai or ginger tea.

Happy Weekend to all you lovelies.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Mumbai Masala Toast Recipe

Mumbai Masala Toast or Bombay Sandwich is a popular street side sandwich from Mumbai (Bombay). The sandwich is a stove top toasted sandwich that is stuffed with spiced potato mash, sliced vegetables and grated cheese.

Recipe Type:  Snacks, Breakfast
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Total time:     25 minutes
Yield:                6

Ingredients:

12 Bread slices
1.5 cups mashed boiled Potatoes
5-6 Curry leaves, finely chopped
1 Green Chilli, finely chopped
1 tsp Mustard Seeds
2 Tbsp Oil
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
1 tsp Chat Masala (optional)
Salt to taste
Sliced Tomatoes
Sliced Onions
Sliced Capsicum
Sliced Beetroot
0.5 cup Green Chutney
1 cup grated Cheese
Butter as required

Method:

1. Heat oil in a pan and add in the mustard seeds.
2. Once the mustard seeds splutter, add in the chopped curry leaves and green chilli.
3. Add the turmeric powder and the mashed potatoes and mix well.
4. Add salt to taste.
5. Add chat masala now, if adding. Mix well.
6. Remove from heat and add in chopped coriander leaves and keep aside.
7. Apply butter on 2 slices of bread and then spread 1 tsp of green chutney on each of them.
8. Add the spiced potato mash on one slice of bread, over the chutney.
9. Place sliced tomato, onion, capsicum and beetroot over the potato mash.
10. Add in grated cheese and place the other bread slice with the chutney side down.
11. Grease the stove top toast maker with butter. If using a pan, grease the pan.
12. Apply butter on the outside of the sandwich and place in toaster or on pan.
13. Toast until both sides are golden brown and crisp.
14. Remove from heat and cut the sandwich into half with a sharp knife.
15. Serve hot with chutney or ketchup.

If you liked this, you may also like:

Masala Bread Toast

Grilled Vegetable Sandwich

Mediterranean Veg Sandwich

Read more ...

Nuchhina Unde Recipe | Nuchinunde Recipe | Steamed Lentil Dumplings [Video]

Nuchchina Unde or Nuchinunde are steamed lentil dumplings from South India. The dumplings are made from mixed lentils and flavored with herbs like curry leaves and dill. The lentil dumplings are vegan and healthy. 

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So, I just read a quote somewhere, "I start my new year resolutions in February, January was just a trial month". I'm beginning to believe in that.

I had so many plans for 2019 and it has been slowly going down the drain. January may have well been my most hectic and tiring month of all time. I had planned to go off sugar, something I've been wanting to do for so long. But I just caved it once the stress rose. Guilty as charged, I am a stress eater and when stressed I crave chocolate, like any other woman on the planet. So yes, I gave in to my chocolate cravings. It also did not help that a colleague of mine got me special candy because I helped him shop last time he was over in India. How does one just ignore such a nice gesture. Very soon 1 candy turned to 20 and I had no control over myself. I had to send the bag over to my sisters. Multiple weddings in January didn't help either. February just started today, let's hope I make this one count.

I had also resolved to blog more. But I've actually been blogging less than ever. It's not that I haven't had the time. It's just been one of those fortnights where I want to crawl into bed and watch reruns of TV shows. Currently hooked on to My Kitchen Rules and Come Dine with Me. 

So what have you been up to recently? How was January? 

So for all the sugar I ate in January, I'm trying to compensate with these healthy steamed lentil dumplings. It suits all sorts of diets - vegan, plant based, high protein, low fat etc. So you really have no excuse not to try it. If you thought just because it fit all those diets, it does not have flavor, think again! Because if you are a dill lover like me, this one is all Dilly. Pun unintended. 

These nucchina unde or lentil dumplings were a breakfast my mom used to make. The first time I tried them I fell in love with them. To make the dumplings, you need to soak mixed lentils for a few hours. You can also leave them soaking overnight. Then drain and grind them coarse. Add in the dill along with coconut, ginger and chilly for added flavor. Shape into dumplings and steam until done. And if you aren't in such a healthy mood, just deep fry them to make Masala Vadas. Tastes great both ways.

No matter how you make it, don't forget to serve it along with spicy Chutney.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Nuchina Unde Recipe

Nuchchina Unde or Nuchinunde are steamed lentil dumplings from South India. The dumplings are made from mixed lentils and flavored with herbs like curry leaves and dill. The lentil dumplings are vegan and healthy.

Recipe Type:  Snacks, Breakfast
Cuisine:            South Indian
Prep Time:     4 hours
Cook time:     15 minutes
Total time:     4 Hours 15 Minutes
Yield:                11-12

Ingredients:

0.75 cup Toor Dal or Pigeon Pea lentils
0.5 cup Chana Dal or Split chickpeas
1 cup chopped Dill leaves
1 Green Chilli
0.5 tsp Ginger
5-6 Curry leaves, finely chopped
0.25 cup grated Coconut
A pinch of Asafoetida
Salt to taste

Method:

1. Wash the toor dal and chana dal. Soak the dals in water for 4-6 hours.
2. Drain out the water and coarsely grind the dals without adding any water to the mixer.
3. Remove the dal mixture into a large bowl and add finely chopped green chilli, finely chopped curry leaves, chopped dill leaves, ginger paste, asafoetida (hing) and salt.
4. Mix well until combined and shape into dumplings. If the batter feels watery, add a little besan or chickpea flour.
5. Steam for 10-12 minutes until done.
6. Serve hot with chutney.

If you liked this, you may also like:

Khaman Dhokla

Mixed Dal Handvo

Battalu Kadabu

Read more ...

Mangalore Buns Recipe | Banana Buns Recipe [Video]

Mangalore Buns or Banana Buns are deep fried slightly sweet puris flavored with ripe bananas.
These Mangalore buns are vegan and are popularly enjoyed as breakfast or tea time snacks.

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Hi Peeps, how are you doing? All set for the holiday season? Plans made with family?

Holidays with family are the best, aren't they? You create so many memories that you can feel nostalgic about in the future. Most of my favorite memories are of vacations with my family. This dish of Mangalore Buns features prominently in one of my childhood vacation memories.

Memories....

Early in the 90's Indian Railways started changing all meter gauge trains to broad gauge and that meant that trains were no longer accessible to the general public. Until then, we always traveled by train to my grandma's house, a tiny village near the city of Mangalore. Then started the days of bus travel. Since the village was so tiny, there was no direct bus from Goa. We had to alight at the closest point and wait for a connecting bus, all at 5am in the morning. While waking up that early was a torture, there was a silver or rather golden lining there. Before the first connecting bus arrived, a small restaurant would open its doors and start selling breakfast and these golden Mangalore Buns were always on the menu. My mom introduced us to these buns, and what an introduction it was. My love affair with these Mangalore Buns started back then!

Till today, when we are around Mangalore, we go in search of tiny restaurants that make fresh buns. If you want to know some of my favorite places, ask me in comments.

What is not to love? The buns are banana flavored and deep fried. They are more like Banana Puris. Mildly sweet with specks of cumin all over, they are just super delicious. Mangalore Buns are one of the only sweet breakfast that I enjoy, otherwise, I'm a savory breakfast girl. Mangalore Buns are commonly served with a simple coconut chutney and a piping hot sambar.

Traditionally, all purpose flour or maida is used to make the Mangalore Buns. But I usually use 50% all purpose flour and 50% wholewheat flour (atta). I've made it also with 100% wholewheat flour and it did not absolutely take away from the flavor, the texture however wasn't as spongy and the bins were slightly flat. I still did not mind that, they still tasted amazing. The dough can be rested overnight if the temperature is lower, else you can rest it in the fridge in warmer weather. These buns are a perfect way to use overripe bananas that you may have discarded otherwise. Ripe to overripe bananas work best in this recipe. Serve the buns with chutney or just plain.

Go ahead, make them this holiday season, and create your own special memories.

Fun fact - No matter whether it is just one bun or multiple, it is always called "buns". 

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Mangalore Buns Recipe | Banana Buns Recipe

Mangalore buns are banana flavored deep fried buns made from either all purpose or whole wheat flour. These vegan buns are a popular breakfast around the city of Mangalore.

Recipe Type:  Breakfast
Cuisine:            Indian
Prep Time:     2.5 Hours (includes dough resting time)
Cook time:     20 minutes
Total time:     3 Hours
Yield:                Makes 10-12

Ingredients:

2 ripe Bananas
0.25 cups Curd (Yoghurt)
3 cups All Purpose Flour or Wholewheat Flour
3 Tbsp Powdered Sugar
0.25 tsp Salt
A pinch of Baking Soda
1 tsp Cumin Seeds
Oil to fry

Method:

1. Mash the bananas with powdered sugar until smooth.
2. Add in the cumin seeds, whisked curd, baking soda and salt. Mix well.
3. Add in the flour and knead into a stiff dough.
4. Apply a little oil on the dough to prevent it from drying. Cover and rest for 2-4 hours. The dough can be rested overnight too. If the weather is warm, rest in the fridge.
5. Dust the kitchen counter with some dry flour.
6. Pull out a ball of dough and roll it out on the dusted counter.
7. Heat oil for deep frying.
8. Carefully drop in the rolled out buns and fry on medium high heat until one side browns.
9. Flip over and fry until the other side browns.
10. Remove from oil and place it onto a absorbent kitchen towel to cool.
11. Serve hot or at room temperature with chutney.

If you liked this, you may also like:

Banana Bread

Cucumber Pakoda

Menthe Pathrode

Read more ...

Misal Pav Recipe | How to make Misal Pav [Video]

Misal Pav Recipe. This video shows how to make popular Maharashtrian spicy vegan curry called Misal. Misal is a curry made with sprouts and coconut that is topped with Sev or Mixture and served with Pav.

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Bangalore has the weirdest weather of all places I've been to. It can be bright and sunny one day and pouring cats and dogs the next. We ran through October like it was Summer, barely a hint of chill in the air and the Sun was all powered on. And then we got loads of rain, just when I was ready to get those light trousers and leather footwear out !!  Finally, since mid-November, the chill has been setting in and it feels like Winter, at least in the evenings. The days are still as hot as Summer.

When it's cold outside, I want to stay cozy inside and eat warm spicy curries while lazily watching reruns of F.R.I.E.N.D.S. And this Misal Pav totally fits the bill. It is spicy, hearty and best of all, you can top it up with awesome crunchy things.

When I think of Misal Pav, it takes me back to my college days. Thursday night dinner in hostel was Misal Pav and it was actually horrible. If one were to eat that Misal Pav, one would never ever dare to eat one again. I don't know how the cooks in the hostel mess could mess up something so simple, but they managed to put up an unappetizing dish in the name of Misal Pav. It was only when I ate Misal Pav in a Maharashtrian restaurant that I came to appreciate the flavor and texture of this spicy vegan affair.

Misal pav is a simple yet complex dish. It is simple to cook, but the flavors are complex, the textures are complex. Misal consists of 3 main things:

• Usal - Usal is a quick curry made from sprouts. Sprouts are boiled with turmeric, salt and a little bit of asafoetida. You can add other spices to usal when you want to have it plain, but when you are cooking usal for Misal Pav, it is best to keep it simple. Generally, moth bean sprouts or matki sprouts are used for Misal Pav, but if you don't have moth beans, just use mung beans or any other sprouts that you can.
• Kat - The spicy coconut based curry that dominates the flavor of Misal Pav is called the Kat. Kat is made by grinding together spices, coconut, onion and tomatoes and boiling them until the flavor develops. I have used Kokum as the souring agent in the Kat, you can use tamarind pulp instead. Kokum helps in giving a darker color to the Kat, that you may miss if you use tamarind. If you have access to Misal masala powder, then you can use that instead of the whole spices I have used.
• Sev/Mixture/Farsan - This is the fun part of Misal Pav. Misal is always topped with crunchy spicy mixture. You can use any topping of your choice - papdi, ghatia, sev, chiwda etc. The more you add, the better it tastes. Only thing to remember is to add this at the end, while serving, else your mixture will get soggy and loose its texture and flavor.

Serve Misal with toasted Pav or regular bread. And always serve it piping hot!!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Misal Pav Recipe | How to make Misal Pav

Misal is a popular spicy vegan Maharashtrian curry that is served with Pav bread. Misal is made with sprouts and coconut and is topped with Sev or Mixture.

Recipe Type:  Curry
Cuisine:            Maharashtrian, Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2-3

Ingredients:

For the Usal:

2 cups Sprouts
2 Tbsp Oil
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
A pinch of Asafoetida (Hing)
Salt to taste
Water as required

For the Kat:

1 large Onion
1 large Tomato
0.5 cup grated Coconut
2 Tbsp Oil
1 Clove
1" Cinnamon
0.5 tsp Pepper
1-2 Bay leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Tbsp chopped Garlic
1 Tbsp chopped Ginger
2 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
3-4 Kokum peels or 1 tsp Tamarind Pulp
1-2 cups Water
Salt to taste

To assemble the Misal:

1 Onion, finely chopped
1 Tomato, finely chopped
2 cups Sev or Mixture
0.5 cups Coriander leaves, finely chopped

Method:

To make the Usal:

1. Heat oil in a pan and add mustard seeds.
2. After the mustard seeds splutter, add the sprouts, turmeric powder, salt, asafoetida (hing) and 1 cup water. Cover and cook until the sprouts are cooked.
3. Grind the clove, cinnamon, pepper, ginger, garlic, coriander powder and cumin powder into a coarse masala without any water.

To make the Kat:

4. Soak the kokum peels in 0.5 cup warm water and keep aside.
5. Heat oil in a pan and add the coarsely ground masala.
6. Saute the masala until fragrant, then add chopped onion.
7. Once the onions are slightly browned, add in chopped tomato and grated coconut.
8. Fry for 2-3 minutes, then grind everything to a smooth paste with a little water.
9. Pour back the masala into the pan.
10. Add in turmeric powder, red chilli powder, salt, soaked kokum peels or tamarind pulp and 1 cup water. You can remove the kokum peels after a while if the gravy has reached the sourness you desire.
11. Allow it to come to a boil and let it boil for 8-10 minutes.
12. Adjust seasoning if required. Add more water for a looser consistency. If you want a thicker consistency, boil it longer.

To assemble the Misal Pav:

13. To serve the Misal Pav, add the usal in a bowl.
14. Pour over the spicy kat.
15. Top with finely chopped onion, tomatoes and coriander leaves.
16. Top with sev or mixture and serve with toasted pav.

If you liked this, you may also like:

Goan Pao Bhaji

Bombay Pav Bhaji

Tawa Pulao

Read more ...

Spinach Tofu Scramble Recipe | How to make Scrambled Tofu [Video]

Scrambled Tofu made with wilted spinach. Serve it with some toast to make a vegan and healthy breakfast.

In a hurry? Jump to Video or Jump to Recipe

Soooo... I'm back with another breakfast recipe. Just in case you aren't convinced I LOVE breakfast. 

But before I get into the recipe, have you checked out my new "Recipes" page? Do you like it better than the text version I had before? Or do you think I should still include the text version?

This is what I spent my entire long weekend doing. Unlike some other blogging platforms, Blogger has no plugins, so every new thing I want to add or anything existing that I want to tweak, takes a lot of my time. Countless searches on Google and several tests and trials on the blog lead to the effect that I desire. While it may be much easier to move to a different blogging platform, I love doing the dirty work myself. I don't even realize how time flies when I sit editing my blog.

If you're a regular visitor, you've noticed, I've also been doing a lot of video recipes. If you like them, you can encourage me by subscribing to my YouTube Channel - One Teaspoon Of Life. Videos take up a lot of time and every encouragement I receive just pushes me to make them despite all the effort involved.

Since I wanted to spend most of my time working, I cooked some of the simplest meals this long weekend. This scrambled tofu with wilted spinach fit the bill perfectly. 

I've been making these vegan and healthy scrambled Tofu for many years now, but the addition of spinach was recent. I love spinach as much as Popeye, but I usually make curries with it. Adding the spinach just makes the already healthy scramble even healthier and it tastes so delicious. It adds more fiber, more nutrients, more color, more everything to the dish!! 

The secret to making the best Scrambled Tofu, lies in... the salt. Yes, the salt!! Use regular salt and you will end up with a good Scrambled Tofu, use black salt and the Scrambled Tofu just goes from good to awesome. Black salt is a funky smelling salt that is made from salt rocks found in the Himalayan region. The salt adds an umami to the Scrambled Tofu, that takes it to another level. There are reviews that it makes the scrambled tofu taste similar to scrambled eggs. So you won't be missing your eggs if you just switched to a vegan diet. Use black salt in place of regular salt, or just use it in part along with regular salt. 

If you are on a plant based diet, you can skip the oil and saute the onions in water.

This scrambled tofu with spinach fits almost any diet. So you have no reason to skip making it. So go ahead, make it for weekend breakfast or brunch for your vegan friends.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Spinach Tofu Scramble Recipe | How to make Scrambled Tofu

Scrambled Tofu made with wilted spinach. Serve it with some toast to make a vegan and healthy breakfast.

Recipe Type:  Breakfast
Cuisine:            International
Prep Time:     10 minutes
Cook time:     15 minutes
Total time:     25 minutes
Yield:                2

Ingredients:

200gms Tofu
2 cups chopped Spinach
1 Onion
1 Tomato
1 finely chopped Green Chilli
2 Tbsp Oil
0.5 tsp Turmeric Powder
0.5 tsp Red Chilli Powder
2 Tbsp chopped Coriander Leaves
Black Salt or Salt to taste

Method:

1. Heat oil in a pan and add finely chopped onion.
2. Saute until the onions are slightly browned and then add the chopped green chilli.
3. Add in the chopped tomato and cook until soft.
4. Add the chopped spinach abd saute.
5. Add salt and cover and cook until the spinach is cooked.
6. Add the turmeric powder and red chilli powder and mix well.
7. Crumble the tofu and add it to the pan and mix well.
8. Cook on low heat for 3-5 mins.
9. Adjust seasoning if required.
10. Garnish with the chopped coriander leaves and serve it with toast.

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