Showing posts with label Cashew. Show all posts
Showing posts with label Cashew. Show all posts

Punjabi Dum Aloo [Video]

Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato-based gravy.


In a hurry? Jump to Video or Jump to Recipe

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

Once in a while I indulge… in cooking and eating. Everyone deserves a reward for working hard all week. And a long weekend is the perfect time to indulge. Don’t you agree?

I never buy potatoes with any specific plan of using them. I just add them to any mix vegetable thing I’m cooking or when there are fussy eaters around. Coz which fussy eater does not like potatoes, right?

But when I saw these cute little baby potatoes in the supermarket, I wanted to buy them and make them shine. What better dish to cook with baby potatoes than Punjabi Dum Aloo.


Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy



Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

There are different types of Dum Aloo all over India, there is a Kashmiri Dum Aloo, a UP Dum Aloo and a Bengali Dum Aloo as well apart from the Punjabi Dum Aloo. Each one has a different kind of gravy the baby potatoes are simmered in. 

I'm trying to find traditional recipes for the remaining Dum Aloo since I've never tried them. If you have one, contact ME! I would love to try out the other varieties and compare them.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

I've tried to keep this indulgent Punjabi Dum Aloo as healthy as possible without losing out on the taste. Some of it's highlights:

  • It is VEGAN - Yesss! Vegan yet creamy is obtained by the addition of a silky smooth Cashew nut paste. Being a Goan, I love my Cashews in anything and everything, so why not in a Punjabi Dum Aloo. Bring it ON! A more traditional Punjabi Dum Aloo has added yogurt or thick cream. I skipped both and only increased the number of cashew nuts used. This gave me all the creamy texture without any dairy in it. Hurray!!
  • Potatoes are boiled, not fried - A lot of Punjabi Dum Aloo recipes call for deep frying of the potatoes. While everyone loves deep-fried potatoes, they are not so much in line with the whole eating healthy food movement. So I boiled them and then tossed them in a hot pan to get a slight char. Feel free to bake them as well. Give it your own twist. 
  • Quick-cooking - Dum Pukht is a form of cooking in which meat or vegetables are cooked over very low heat in sealed containers. This helps develop flavor. While this makes a major difference to meat (at least that's what I've heard), it barely does much for the potatoes in this case. Hence. I pressure cooked the potatoes and later simmered them for a while in the gravy. I can assure you, no flavor was lost in this process.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy



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 up to.


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



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Punjabi Dum Aloo | How to make Vegan Punjabi Dum Aloo Recipe


Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravyPunjabi Dum Aloo is a curry made by simmering baby potatoes a delicately spiced vegan creamy tomato-based gravy. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:


250 gms baby Potatoes 
0.75 cup Onion Paste
1 cup Tomato Puree
2 tsp Ginger Garlic Paste
2 Black Cardamom
1 inch Cinnamon
1 Bay Leaf
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
20 Cashew Nuts
4 Tbsp Oil
2 Tbsp Kasuri Methi
2 Tbsp Coriander Leaves
Salt to taste

Water as required

Method:


1. Heat up 1 cup of water and soak the cashew nuts in it for half an hour. Drain and blend into a smooth paste.
2. Wash and scrub the baby potatoes and place them in a pressure cooker or a deep pan. If using large potatoes, then peel them and dice them into 1" sized pieces.
3. Add 1 tsp of salt and enough water to cover the potatoes. Boil until the potatoes are cooked through but not mushy.
4. Peel the baby potatoes if you want, else leave them on. Slice the potatoes into half if required.
5. Heat 2 Tbsp of oil in a pan and once it heats up, add the potatoes in it. Toss the potatoes until they are browned slightly and keep aside.
6. Heat the remaining oil in a pan and add the black cardamom, cinnamon and the bay leaf. Fry for approximately 1 minute.
7. Add the ginger garlic paste and fry on low heat until it is fragrant.
8. Add in the onion paste and cook on low heat for 8-10 minutes.
9. Add in the tomato paste and cook on low heat for 8-10 minutes or until oil separates.
10. Add in the turmeric powder, red chilli powder and garam masala. Mix well.
11. Add the cashew puree and fry for another 4-5 minutes.
12. Add in water and cashew paste. Add water as per the desired consistency.
13. Add in the potatoes and salt to taste. Mix well.
14. Simmer for 2-3 minutes.
15. Add in kasuri methi and mix well.
16. Remove from heat and add coriander leaves.
17. Serve hot with roti or rice.




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baby corn masala tomato gravy north indian curry
Babycorn Masala

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Lauki Kofta
oven roasted potatoes flavored with garlic and herbs
Garlic and Herb Roasted Potatoes

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Raw Banana Kofta Curry Recipe [Video]


Raw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


We are mid way through January already!! I must say, time literally flies. It feels like just yesterday it was December and I was getting all excited for the New Year, and today we are already well into it. So did you start all that you planned to do in 2019? I'm still dragging my feet on my checklist. 

In other news, I've been at home an awful lot lately, mainly because of some trade union strikes last week that stopped public transport and we were all forced to work from home, and I had some personal commitments that made me still work from home for a few days here and there. While you would think being home and cutting out all that stress of travel, I'd be more productive in the kitchen. But the truth is, when I'm home I'm super lazy. Sometimes, I make instant noodles or just buy bread to mop up leftover curry. 

I finally decided it was time to stop being lazy and cook up this amazing Raw Banana Kofta Curry that I had in my mind for so long. I found this recipe in a magazine at the doctor's. I actually dread doctor visits. I can probably count the number of visits I've made in the last 2 years on the fingers of one hand. Raise you hand if you dread doctor visits like me! While I waited for my turn for my annual checkup, I leafed through a magazine on the coffee table and this recipe kind of jumped at me. I made Raj take a quick photo and stored it away. Finally I got around to making it, thankfully.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

Raw banana plantain koftas in a coconut milk based spicy tangy gravy

This Raw Banana Kofta Curry is spicy, sweet and tangy! Flavor explosion in your mouth.

The curry or the gravy is what gives all the flavor. Tomato and Tamarind impart the sourness to the curry, the jaggery adds sweetness, the high count of red chillies gives the curry heat and color and the coconut milk just mellows down everything with it's rich creaminess. My mouth still waters when I reminisce about this curry, it was SO delicious. This curry really had the balance of sweetness, sourness and heat. Take the ingredients below as more of a direction than rigid quantities. Your palate may prefer the curry being less sweet and more tart. Adjust the ingredients to your liking. Start with less jaggery and tamarind and add more as you go along. The red chillies are deseeded so that the curry is not too hot but still has the vibrant color. You can leave the seeds in for a spicier curry.

The Raw Banana Koftas are really easy to make. They taste good just by themselves too. So you can make more and serve them as snacks at tea time. The original recipe called for raisins but I replaced them with cashew nuts. Add any nuts you like into the koftas. I also added in grated Tofu instead of the grated Paneer, because I had tofu in the fridge. The koftas can be either shallow fried or deep fried. You may even try to bake it. Add the koftas just before serving to retain the crispness of the koftas.

Raw Banana Kofta Curry is best served hot with naan or rotis.

Raw banana plantain koftas in a coconut milk based spicy tangy gravy


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! 



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Raw Banana Kofta Curry


Raw banana plantain koftas in a coconut milk based spicy tangy gravyRaw Banana Kofta Curry is a spicy, sweet and tangy coconut based curry with fried raw banana (plantain) dumplings. This curry is vegan and gluten free.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 3-4

Ingredients:


For the curry:


10-12 Dry Red Chillies
1 tsp Turmeric Powder
0.5 tsp Peppercorns
2-3 tsp Jaggery or Sugar
1 large Tomato
1 tsp Tamarind Pulp
1 cup thick Coconut Milk
2 Tbsp Kasuri Methi
2 Tbsp chopped Coriander Leaves
3 tsp Oil
1 tsp Mustard Seeds
Salt to taste
Water as required

For the Koftas:


2 raw Bananas or Plantain
10-12 Cashew Nuts, chopped
1 cup grated Tofu or Paneer
1 Tbsp chopped Coriander Leaves
Salt to taste
Oil to fry koftas

Method:


1. Cut the edges of the raw bananas and dice them roughly. Boil them with a pinch of salt until soft.
2. Peel the bananas and keep aside.
3. Deseed the dry red chillies and add to a mixer/blender. You can keep the seeds in if you want the curry to be very spicy.
4. Add turmeric powder and black peppercorns to the mixer and grind until you get a coarse powder.
5. Add 2 tsp of jaggery or sugar along with the tamarind pulp and chopped tomato to the blender.
6. Add a little water and blend until you get a smooth paste.
7. Heat oil in a pan and add in the mustard seeds.
8. Once they splutter, add the masala paste and cook for 7-8 minutes until the raw smell disappears.
9. Add 1 cup of water and a little salt and allow the curry to boil.
10. Once the water has evaporated, add in the thick coconut milk and allow it to come to a boil.
11. Adjust salt and sugar as required.
12. Once the curry has reached a rolling boil, add in the dried kasuri methi.
13. Allow it to simmer for 3-4 minutes.
14. Remove from heat and add in chopped coriander leaves and keep aside.
15. Mash the boiled raw bananas and add in the chopped cashew nuts, grated tofu or paneer, chopped coriander leaves and salt.
16. Mix well until combined and shape into koftas.
17. Heat oil in a shallow pan for frying koftas.
18. Add the koftas to the pan and fry until all sides are browned. You can also deep fry the koftas.
19. Add the koftas to the curry and mix well.
20. Serve hot with rotis or naan.



Raw banana plantain koftas in a coconut milk based spicy tangy gravy


If you liked this, you may also like:

Bottle gourd dumplings in a tomato based gravy
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How to make banana flower cutlets recipe at www.oneteaspoonoflife.com
Banana Blossom Cutlets




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Tendle Bibbe Upkari


Fresh tender Cashew Nuts!!! This Konkani new year dish lets you enjoy the creamy tender nuts in a mild fry with ivy gourds and potatoes.

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com

Fresh Cashew Nuts!! I cannot believe I was oblivious to their existence. Being Goan, my love for cashew nuts is obvious. But until today, all I had was dried cashew nuts, sometimes salted, mostly plain, sometimes flavored and once or twice, I have mustered courage to eat the fruit that causes throats to itch. Somehow, I totally missed getting on the fresh tender cashew nuts wagon, until now, of course. My friend Vindhya of A Million Morsels, introduced me to this tender creamy crunchy delicacy. 

So when Raj went to Karkala for an extended vacation for Ugadi (Hindu New Year), he got me these tender cashew nuts or bibbo/ bibbe. They are sold in packets of 50 or 100 and are very seasonal. They are usually sold around Ugadi as this Tendle Bibbe Upkari is a specialty for Ugadi in a Konkani household. If you cannot find tender cashew nuts, you can replace them with dried cashew nuts that have been soaked in water overnight or for 4-5 hours until they are nice and soft.

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com

Upkari is a simple palya or a dry vegetable curry. It is also super healthy, low on oil, high on seasonal ingredients, barely any spices. It is a refreshing fresh dish fit for Summer.
Tendle or Tendli / Tondekayee or Ivy gourds is the fruit of a creeper. Tastes best when harvested when they are raw and tender and green. As they ripen, they become red and soft. Ripe tendle can be used to make Tondekayee Chutney. My luck shined when Raj got me home grown fresh tendle from Karkala. I am a big fan of anything home grown and organic. The tendle he got me were so tender and cooked so quickly. They were delicate and crisp, just the way I love them.

Potatoes, you can add them or you can leave them. Sometimes, if one cannot find tender cashews or not enough of them, the quantity of the upkari is increased by adding more potato. I put them in as everyone loves potatoes. 

Coconut, another homegrown ingredient in my cooking. I feel so lucky to get homegrown coconut. I don't grow them in Bangalore, but every time someone comes from Karkala, my mother in law makes it a point to send me coconuts grown at home. They are huge, sweet and juicy.. YUM!! The coconut here is much more than just a garnish, it is almost the heart of the dish that brings everything together. 

This Tendle Bibbe Upkari has very little in the way of spices, just mustard seeds, urad dal and red chillies with a sprig of curry leaves. It uses very little oil, it is mostly cooked in water. As I said, it is very healthy. Tendle Bibbe Upkari is eaten as a side along with rice and dal or with chapati.

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com


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 is there on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)


If you liked this, you may also like:





Tendle Bibbe Upkari


Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.comTendle Bibbe Upkari is a Konkani vegatable dish made with fresh tender cashew nuts, tendle or ivy gourd and potatoes. It is usually made during Ugadi.

Recipe Type:  Side
Cuisine:            Mangalore
Prep Time:     1 Hour
Cook time:     40 minutes
Yield:                Serves 3-4


Ingredients:


20-25 Tendle (Tondekayee or Ivy Gourd)
1 cup Bibbe or tender Cashew Nuts
1-2 Potatoes
3 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
3-4 dry Red Chillies
2 Tbsp grated fresh Coconut
8-10 Curry leaves
Water as required
Salt to taste

Method:


Boil 2 cups of water. Remove from heat once it comes to a rolling boil.
Soak the cashew nuts (bibbe) in the hot water for 1 hour. This will help loosen the skin.
Peel the thin brown skin of the tender cashew nuts.
Wash the cashew nuts thoroughly and split them into halves.
Cut the tips of the tendle and slice it into thin slices.
Peel the potato and slice them to the same size as the tendle
Heat oil in a kadhai and add the mustard seeds.
Once the mustard seeds splutter, add the urad dal, curry leaves and the dry red chillies.
Fry until the urad dal changes colour.
Add the sliced tendle and 0.5 cup of water.
Cover and cook until the tendle are half done.
Add the sliced potato and the tender cashew nuts.
Cover and cook until the potato and tendle are done.
Add salt and mix well.
Garnish with grated coconut.
Serve hot with chapati.


Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com



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Vegan Zucchini Kale Lasagna

I've had an Italian start to the weekend - Pizza for Friday night dinner and this awesome Homemade Vegan Zucchini Kale Lasagna for Saturday lunch.

How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

I'll be honest, this is my first time trying to veganize a dish that has Cheese in it. I'm never vegan when it comes to Italian food either. I'm more than liberal with cheese, usually adding more than what the recipe calls for. I'm a big fat LOVER of cheese. I've been known to eating cheese cubes the way other's eat chocolate. Sometimes, I like it over chocolate...

So what converted me? While I'm not converted, I'm definitely trying to reduce dairy. I'm also very excited to try a new range of cheese that I can make at home. I've always wanted to make my own cheese - sounds super exciting. I've looked around endlessly for vegetarian Rennet, but I'm yet to find it in Bangalore. Bangaloreans out there, any tips? So I gave up the idea of making my own cheese except Cottage Cheese or Paneer. And now I can make my own cheese - no rennet or any bacteria needed.
How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

When I stumbled upon a recipe for vegan Mozzarella, no one could stop me. I HAD to try it! 

While my cheese wasn't as stretchy as Mozzarella is meant to be, it tasted good and added the required creaminess to the Lasagna. I did not use Pasta sheets. I make Lasagna very rarely and I usually end up throwing out half the box of lasagna sheets as they are way past their shelf life. So I did what everyone is doing these days - used vegetables as pasta.  I see new recipes for Zoodles almost every other days. 

Zucchini works so well in Italian food. Lightly steamed zucchini tends to have the al-dente texture that pasta demands. I used thinly sliced baby zucchini to replace the pasta sheets for the lasagna. I also used Kale as I like the pepperyness it adds. If you cannot find Kale, use spinach. I used raw Kale cut into large pieces, you can steam it to soften them and then use it. I layered slices of Tofu too. That's just cause I had it and I love the texture of Tofu. I know, I'm weird, but I really do love Tofu.

How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

All that I talked about already is the texture component of the lasagna, the taste is entirely due to this super easy chunky Tomato Sauce. You've gotta try this sauce, even if you are not making the lasagna. I can have bowls of it with anything - Bread, Roti, Rice, Noodles. And it is so simple to make too. Just fry onions, garlic, carrots and peppers in olive oil. Add tomato puree and all the herbs and spices. Cook until you have a nice thick chunky sauce all perfect to layer on that Lasagna. Job done!!

Bake it until the cheese brown a little and the zucchini and kale are cooked, about 15 minutes. You have to eat this immediately, just because it tastes amazing when hot.

And if you are not a fan of vegan cheese, just replace the cheese with regular Mozzarella, I bet it tastes just as great.

Tag me on Instagram @oneteaspoonoflife when you make this recipe. Happy Lasagna Weekend to you, Ciao!!

How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life


How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life


How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

If you liked this, you may also like:

  • Gobi Manchurian Pizza - Fusion pizza topped with fried Cauliflower and Indo-Chinese Manchurian Sauce.
  • Curried Brown Rice Zucchini Fritters - Fritters or Tikkis made with mashed Brown Rice and grated Zucchini. Spiced with Garam Masala and pan fried.
  • Eggplant Pizza - Pizza made with Eggplant as the base and topped with homemade tomato basil sauce and cheese. 



Vegan Zucchini Kale Lasagna

How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life
Zucchini Kale Lasagna is a vegan and gluten free pasta dish made using zucchini, kale, vegan mozzarella cheese and a chunky tomato sauce. 

Recipe Type:  Pasta
Cuisine:            Italian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 2

Ingredients:


5-6 baby Zucchini
5-6 large Kale leaves
100 gms firm Tofu

For the Vegan Cheese:


1/2 cup Cashew nuts
1/4 cup Tapioca Flour
1/4 tsp Mustard Powder
1/2 tsp Vinegar
1/2 tsp Salt
1 cup Water

For the Tomato Sauce:


1.5 cups Tomato Puree
1 large Onion
1 small Carrot
1/2 green Capsicum
2 Tbsp Olive Oil
1 tsp Sugar
2 tsp dried Basil
1 tsp Thyme
1 Tbsp minced Garlic
1 tsp Celery Salt
1/2 tsp Chilli Powder
Salt to taste
Water as required

Method:


To make Vegan Cheese:


Boil the cashew nuts in 1 cup of water for 8-10 minutes until soft.
Drain and keep aside to cool.
Blend together cashew nuts, tapioca flour, mustard, vinegar and salt along with 1/2 cup water.
Heat a non stick pan and add the blended paste to it.
Stir continuously until it thickens. Adjust salt and water.

To make Tomato Sauce:


Heat olive oil in a pan.
Add finely chopped onion, carrot, capsicum along with minced garlic. Saute for 4-5 minutes.
Add tomato puree, celery salt, red chilli powder, basil, thyme and sugar.
Simmer for 7-8 minutes. Add water if required.
Add salt to taste and mix well.

To Assemble the Lasagna:


Take a deep baking dish and layer with chopped kale, sliced zucchini and sliced tofu.
Sprinkle a pinch of salt and pepper.
Spread the tomato sauce.
Spread the vegan cheese.
Similarly, make another layer of the vegetables, sauce and cheese.
Preheat the oven to 180 degree C.
Bake for 15-18 minutes or until the cheese browns.

Notes:


  • Replace the vegan cheese with regular Mozzarella for a non-vegan version. 
  • In case you don't have Tapioca Flour, you can grind sabudana or sago pearls in a high power mixer to get a fine powder. 
  • Kale can be replaced with spinach (palak). You can steam the kale or spinach before using it in the lasagna. 
  • If you don't have celery salt, add chopped celery to the sauce along with the onions or just use regular salt.
How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life
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Karachi Bakery Inspired Fruit Biscuits


Have you ever tried Hyderabad's famous Karachi Bakery Fruit Biscuits?

No? I suggest you go get yourself one packet right now, girl.

Yes? Aren't they super delicious? I absolutely love them... So I made them at home... Really!! Read on!

How to make vegetarian eggless Karachi Bakery Fruit Biscuit rose cookies cranberry cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


I had no idea I liked Rose flavored cookies until I tried the Karachi Bakery Fruit Biscuits. A colleague once got them from Hyderabad and I missed the first batch. Just to make up to all those late comers like me, he got more the next day. And I was converted!! Until then I thought I was a lover of all things chocolate, but rose suddenly rose to the top (hee hee... see my little pun there? okay, ignore it).

I absolutely love roses, not generally as a flower, I find them "meh" and over rated. But I love rose flavor! I'm all for Rose Faluda, Rose Lassi, Rose Ice cream and of course anything with Gulkand in it (Indian Rose Jam). And now Rose Cookies are added to the list.

How to make vegetarian eggless Karachi Bakery Fruit Biscuit rose cookies cranberry cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

How to make vegetarian eggless Karachi Bakery Fruit Biscuit rose cookies cranberry cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
I'm sorry that although the title says Fruit Biscuit, all I'm talking about is roses. While the biscuits or cookies have little bits of fruit in them, rose is the predominant fragrance and flavor in them. The fruit component of the biscuit is Tutti Fruiti. Tutti Fruiti are colored sweetened bits of dried papaya. Very popular in Indian desserts. If you cannot find it anywhere, you can add any dried berry like cranberries. Actually, this recipe is very similar to the Cranberry Cookie recipe with the addition of few very Indian ingredients.

One of those ingredients is the Vanilla Custard Powder. Traditionally custard is made with egg yolks, but ask any Indian how to make custard (well, almost any) and he/she will show you a little carton of Custard Powder that is completely eggless and allows any vegetarian to enjoy the flavors of a custard. There are several brands and flavors available, and while you can use any brand, I strongly recommend sticking to the vanilla flavor. If you cannot find custard powder, replace it with either milk powder or corn starch /flour. If using sweetened milk powder, remember to reduce the amount of powdered sugar used, else you may end up with a super sweet biscuit.

My recipe of fruit biscuit is a very simple recipe that any baking newbie can make. You start by creaming together butter and powdered sugar. I cannot emphasize the importance of room temperature butter enough. To get the right consistency of the dough and eventually the biscuit, you have to have butter at room temperature. Salted vs unsalted is a whole other argument. I've always used unsalted butter in baking so I cannot comment on how salted will work in this case. I assume they have the same texture, but using salted will just add a little saltiness to your biscuits. Whisk the butter and sugar until the butter is white, soft and fluffy. Then just add all the flours, tutti fruiti, cashew nuts, milk and rose essence and knead until combined. Shape into logs or into a large rectangular block like I did. Wrap it in cling wrap and store in fridge to harden a little. This just makes it easier to cut and get even shaped biscuits.

How to make vegetarian eggless Karachi Bakery Fruit Biscuit rose cookies cranberry cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

Bake at 180 degree C until the sides are slightly brown. Cool completely before storing in an air tight box. They will last you easily for 1-2 weeks. I really did not get any time to test the shelf life as these were over by day 4.

I can assure you the flavor of these biscuits is spot on with the Karachi Bakery Fruit Biscuits. The texture is slightly different. Mine were not as flaky and crumbly as the bakery ones, mine were more dense and crunchy. This could be because I have not used any leavening agent like baking powder or baking soda. My family loves crunchy biscuits that stay intact when dipped in tea over the crumbly ones, so we loved the texture. If you want softer ones, I suggest adding a little baking powder to a small batch of dough and seeing how it goes.

How to make vegetarian eggless Karachi Bakery Fruit Biscuit rose cookies cranberry cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

If you like this, you may also like:




Karachi Bakery Inspired Fruit Biscuit


Karachi Bakery inspired Fruit Biscuits are rose flavored biscuits or cookies made with dried papaya pieces called tutti fruiti.

How to make vegetarian eggless Karachi Bakery Fruit Biscuit rose cookies cranberry cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     2.5 Hours
Cook time:     20-25 minutes
Yield:                30 biscuits


Ingredients:


100gms unsalted Butter
1 cup All Purpose Flour / Maida
1 cup + 1 Tbsp Powdered Sugar
1/2 cup Vanilla Custard Powder
3 Tbsp Tutti Fruiti
8-10 Cashew nuts
2 Tbsp Milk
1 tsp Rose Essence

Method:


Cream together butter and powdered sugar in a large bowl until soft and fluffy. Around 5-10 minutes with a electric hand mixer.
Sift in the all purpose flour and custard powder.
Add tutti fruiti, chopped cashew nuts, rose essence and milk.
Knead until combined.
Gently roll into logs using your hands and wrap in plastic cling wrap. Refridgerate for 2-3 hours until stiff.
Preheat the oven to 180 degree C.
Slice the dough into biscuits, about 5-6mm thickness.
Line the baking sheet with butter paper or parchment paper.
Place the biscuits on the sheet leaving enough space between the biscuits.
Bake for 20-25 minutes until the sides are slightly browned.
Cool on a wire rack.
Store in an air tight box.


How to make vegetarian eggless Karachi Bakery Fruit Biscuit rose cookies cranberry cookie recipe at One Teaspoon Of Life www.oneteaspoonoflife.com



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Ghee Rice Recipe


Happy Republic Day to all my fellow Indians...

How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
What did you do today?

I did exactly what I have been doing since I was probably 8-9 years old. We all gather around the TV at 9am, turn on Doordarshan and watch the Republic Day Parade. Times have changed, I've moved from a 12 channel TV that actually just had one station to telecast to one that has so many channels I lose the count, but the Republic day tradition remains unchanged. And I realised, it is not just in my house, but a lot of people of my generation still continue the tradition started by our parents. 

Time stands still at the Amar Jawan Jyothi, eyes mist up when the President honors the soldiers with Ashoka Chakra and the chest swells with pride when the Armed Forces walk by in absolute synchronicity. Then come the fun floats with each state showcasing it's highlights. I loved Goa this year, such a peppy song being played. Then are the dances from children, stunts on bikes and the air force display. Of all the year I've watched, this year's bike stunt - especially one called the Christmas Tree gave me goosebumps!! 

How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
What a lovely show it was... melancholy, patriotism, pride, happiness, awestruck - all these feelings in a duration of less than 2 hours. 

With all those emotions in me, I really wanted something simple for lunch today. Simple to make and simple in taste. This Ghee Rice felt perfect for the moment.

Ghee is to Indians what butter is to the French. Most Indian households will have a jar of ghee, mostly homemade, and sometimes store bought. Although ghee is indispensable to most Indian sweets, it has a special place in savory cooking too. Ghee is smeared on rotis, ghee is drizzled over rice, some people even add a tempering of ghee to curries. Ghee holds such a  revered place in our lives that every festival meal served on a Banana leaf begins only after Ghee has been served.

How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
Ghee Rice celebrates Ghee like no other dish does. Ghee Rice is a simple rice dish where Basmati Rice is cooked in rich flavorful Ghee. Nuts roasted in ghee are added to add texture and more richness to the dish. Unlike most of Indian cooking, Ghee Rice is a very mild dish. While spices are added to add fragrance, they are kept to a minimal, letting Ghee take the center stage. This dish is not hot or over-spicy, 

Ghee Rice is best served with a simple dal. Try out this restaurant style Dal Fry or this mixed lentil Pancharangi Dal.

How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

If you liked this, you may also like:



Ghee Rice


How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.comGhee Rice is a simple Indian rice dish where Basmati rice is cooked in ghee or clarified butter.

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     40 minutes
Cook time:     30 minutes
Yield:                Serves 2


Ingredients:


1 cup Basmati Rice
3 Tbsp Ghee
1 Onion
1 Green Chilli
1" Cinnamon
2-3 Cloves
2 Cardamoms
1 Bay leaf
5-6 Peppercorns
8-10 Cashew nuts
1.5 cups Water
Salt to taste

Method:


Wash the basmati rice until the water runs clear. Around 5-6 times. Drain and keep aside for 30 minutes.
Heat the ghee in a large pan.
Split the cashew nuts and add to the pan. Roast them until they are golden brown, then remove from the ghee and keep aside.
Add all the whole spices to the ghee and fry for 45-60 seconds on low heat until fragrant.
Add chopped onion and slit green chilli. Fry until the onion is translucent.
Add the rice and toast it gently for 30 seconds.
Add water and salt. Cover and cook on low to medium heat until the rice is cooked.
If all the water is absorbed and the rice feels undercooked, sprinkle 1-2 Tbsp water and cover and cook on low heat until rice is done.
Add chopped onion and slit green chilli. Fry until the onion is translucent.
Allow it to cool a little before fluffing it with a spoon.
Serve hot/warm along with dal.


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Shavige Payasa | Semiyan Kheer | Vermicelli Pudding

Happy New Year!!!

I hope you had a great New Year's Eve!!

How to make shavige payasa semiyan kheer vermicelli pudding recipe at www.oneteaspoonoflife.com

I ended 2016 with a sweet note. Read about it here.

In our culture, we start everything new with something sweet. I'm starting the new year with this sweet treat - Vermicelli Pudding or Semiyan Kheer or Shavige Payasa. Not that I need excuses to eat desserts, but then it is January, and I have resolutions made that I don't want to break in the very first week.

So, I just had one little bowl. But what a bowl it was, rich, sweet, fragrant, everything a kheer is meant to be.

How to make shavige payasa semiyan kheer vermicelli pudding recipe at www.oneteaspoonoflife.com

Shavige Payasa is very commonly made for all festivals and is what we begin the meal with. It is one of the easiest desserts I know to make.

To make Shavige Payasa, we first need to roast the shavige or semiyan or vermicelli in ghee until golden brown. This is an important step as it prevents the vermicelli from clumping up when added to the milk. Also it imparts that rich taste of ghee to the entire kheer. You need to do this step carefully, stirring frequently and ensuring that the vermicelli does not burn. I always use wheat vermicelli that is not pre-roasted and is already broken into small pieces. I buy brands like MTR or Bambino

The second step is the dry fruits. I am a total "nut-case", I love nuts and dry fruits. I am extra generous with nuts and dry fruits when it comes to desserts and I also like to add a variety of them. This time I've used almonds, cashews, raisins and pistachios. The nuts and dry fruits need to be chopped and fried in ghee as well. Again, you need to be careful while frying in ghee. Ghee heats up quickly and you can end up with burnt nuts. So keep a watch on them. Stir frequently and keep the heat low. Fry the raisins separately as they burn quickly.

How to make shavige payasa semiyan kheer vermicelli pudding recipe at www.oneteaspoonoflife.com

After this you are pretty much done with the "work". Just boil milk, add sugar and the roasted vermicelli. Give it a good stir to separate the strands of vermicelli and then allow it to simmer on low heat until the vermicelli is cooked completely but still retains it's shape. The vermicelli will give way when squeezed. About the sugar, I'd say start with less and add more if required later. Add around 3/4th the quantity in the beginning and you can add more after the vermicelli is cooked. Somehow, a lot of people think Indian Desserts are way too sweet and avoid them. But when you make it at home, you can adjust how much sugar you add depending on your taste. So Indian desserts don't have to be sickly sweet. Once the vermicelli is cooked and the sugar adjusted, add the cardamom powder and the fried nuts and dry fruits and mix well. If you have over reduced the milk and the kheer begins to look thick, add more milk and adjust the sugar.

Shavige Payasa is usually served hot to warm, but I like it at room temperature. I enjoy it even when it is cold.

How to make shavige payasa semiyan kheer vermicelli pudding recipe at www.oneteaspoonoflife.com


If you liked this, you may also like:

  • Chana Dal Payasa - Kheer made from chana dal and coconut milk.
  • Gajar ka Halwa -  North Indian carrot pudding made with grated carrots, milk, sugar, ghee and dry fruits.



Shavige Payasa | Semiyan Kheer | Vermicelli Pudding


How to make shavige payasa semiyan kheer vermicelli pudding recipe at www.oneteaspoonoflife.comShavige Payasa | Semiyan Kheer | Vermicelli Pudding is a simple Indian dessert made by cooking ghee roasted vermicelli in milk.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     5 minutes
Cook time:     60 minutes
Yield:                Serves 4-5

Ingredients:


0.5 cup Vermicelli or Semiyan or Shavige
4-5 cups Milk
3-4 Tbsp Sugar
1.5 Tbsp Ghee
3 Cardamoms
5-6 Cashew Nuts
5-6 Almonds
8-10 Raisins
4-5 Pistachios

Method:


Chop the almonds, cashew nuts and pistachios.
Heat ghee in a kadhai and add the chopped nuts. Fry them until they are a gentle brown. Do not allow them to burn. Keep stirring.
Remove the nuts and keep aside.
Add the raisins and stir fry them until they puff up. Remove and keep along with the nuts.
Add the vermicelli to the kadhai and on low heat roast the vermicelli until it is golden brown. Keep stirring frequently. Remove from heat and keep aside.
In the same kadhai, add 4 cups milk and bring it to a rolling boil.
Lower the heat and add sugar and simmer for 1 minute until the sugar dissolves.
Add the vermicelli to the milk and on low heat allow it to simmer until the vermicelli is cooked. Stir occasionally so that the vermicelli does not form lumps.
The kheer is done when the vermicelli is cooked. At this point if the kheer looks very thick, add the remaining milk and you can add more sugar and cook it until the sugar dissolves.
Crush the cardamom into a powder and add to the kheer. Simmer for 1 minute after mixing well.
Add the nuts and raisins and mix well. Remove from heat.
Kheer is usually served hot, but you can serve it at room temperature or even cold. As the kheer cools it ends up thickening. You can add a little milk to loosen the kheer while serving. You can add powdered sugar to adjust the sweetness as well.



How to make shavige payasa semiyan kheer vermicelli pudding recipe at www.oneteaspoonoflife.com
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