Showing posts with label Dairy. Show all posts
Showing posts with label Dairy. Show all posts

10 Delicious Vegetarian Snacks | 6 Vegan Finger Foods

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A compilation of top ten delicious vegetarian snacks or six vegan finger foods.



Hey guys, how you doing?? So it's Friday and I'm all set to welcome in the weekend. How about you?

While the month on the calendar still says Summer, the weather does not feel like summer. It's been raining almost the entire month of May. And when it rains, I crave for delicious finger food with a hot cuppa tea. I love curling up with my hot snacks near the window and watch the rain. Do you love rain?

Here, in this post today, I have compiled a list of 10 of my favorite go to snacks when it rains. I hope you enjoy them.

1) Curried Brown Rice and Zucchini Fritters [Vegan]


Who said healthy has to be boring? We've taken healthy brown rice and zucchini and created a perfect snack. These fritters are flavored with spices and shallow fried in a pan. These fritters are also an awesome way to use leftover rice.

chawal tikki garam masala vegan pan fried snacks appetizer


2) Maggi Pakoda [Vegan]


Everyone knows that when it rains, it is the perfect time to eat Maggi. Maggi is an instant noodles from Nestle. The instant noodles are cooked and then dipped in a chickpea flour batter and deep fried until crunchy.  Use your favorite instant noodles to make these fritters / pakoda.

maggi instant noodles fritters fried pakoda chickpeas besan

3. Instant Paneer Tikka


Chunks of Paneer or Cottage cheese marinated in instant marinade made of spices and chickpea flours and grilled. While Paneer Tikka is traditionally baked in a Tandoor oven, you can enjoy this delicacy at home with this instant version.

instant quick paneer tikka masala grilled capsicum pepper tomato spices


4. Cucumber Pakoda [Vegan]


Pakodas are the ultimate Indian snack when it rains. Generally made with a variety of vegetables like onions, potatoes, capsicum, we have made this deep fried snack a little healthier by using cucumbers. Sliced cucumbers are dipped in a spiced chickpea batter and deep fried to make crispy pakodas.

Cucumber pakoda fritter sautekayee bonda khira khire kakdi


5. Baked Wholewheat Chips [Vegan]


My Indian version of nachos. These whole wheat chips are made by baking chapatis or whole wheat flat breads into crispy chips. Serve it with freshly made guacamole.



6. Sabudana Vada [Vegan]


Sabudana Vadas are shallow fried vadas or poppers made with Sabudana/Sago, peanuts and mashed potatoes. While these can be deep fried, I have pan fried them to reduce the oil consumed.

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com


7. Chilli Basil Potato [Vegan]


Potato stir fried with fresh basil leaves and spicy red chilli flakes makes for a delicious snack. Unlike french fries, these are not deep fried but sauteed in oil until cooked.

chilli basil potato fry french fries chips thai aloo


8. Dahi Kebab


Dahi kebabs are yogurt kebabs. Thick yogurt is strained further, chickpea flour and spices are mixed in and then pan fried until golden brown. Crisp on the outside and cheesy on the inside, these will win you over for sure.

Dahi Kebab Yogurt Kebab kabab kebob hung curd punjabi besan chickpeas snacks


9. Broccoli and Zucchini Fritters


Broccoli, zucchini, carrots, peas are mixed with cheese and pan fried. Ultimate goodness!!!




10. Vegetable Cutlets


I can never have enough of these vegetable cutlets. Made from potatoes, beetroots, peas and a variety of other vegetables, coated in flour-milk wash, dipped in fine semolina and shallow fried until golden. Serve it with green mint-coriander chutney for added taste.

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


If you tried these recipes, 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 these recipes, 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


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Dahi Bread Chaat Recipe

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Toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds!! 

Indian street food, chaat, made with bread, yogurt, chutneys and spices


Happy Tuesday! I hope all of you had an awesome fun filled weekend. I sure did. In fact, I had a fun filled week!

If you follow me on Instagram, you would know, I was out vacationing the last week in Karkala at my in-law's place. I met a lot of relatives, ate a lot of good food and visited a lot of places. And my favorite among them was this beautiful little Jain temple at Varanga. Set amidst a lake and surrounded by greenery, it was mesmerizing. The temple is 850 years old!!! Check out the pics on Instagram.

There was also a TV serial shooting going on there, so we had some of our own fun directing it among ourselves, we created so many story lines in a short span on 10 minutes. Don't you just love making up your own movies? I definitely do. 

Indian street food, chaat, made with bread, yogurt, chutneys and spices


Now back to my recipe - Dahi Bread Chaat. I asked a few of my readers who I know personally what they would like me to publish, and a few of them wanted quick snacks, so here it is. This Dahi Bread Chaat is my take on Dahi Bhalla, only it is super instant. No soaking, no grinding, no frying. Healthy and ready in a jiffy. Could you ask for more?

Dahi Bread Chaat is made by layering a few goodies like papdis and boiled chickpeas along with plain toasted bread and soaking them in generous portions of dahi (yogurt), tamarind chutney and green chutney. A dash of spice and a sprinkle of fresh pomegranate seeds and you have a delicious healthy snack to squash that evening hunger. The recipes for baked papdi, yogurt, tamarind chutney and mint-coriander chutney are all available on the blog, however, you can also buy them in stores or online here- Date and Tamarind Chutney, Mint Chutney,

Dahi Bread Chaat is the perfect dish, if you are personally catering to a small group of friends or family or kitty parties. It requires minimal prep and can be assembled quickly, so you won't be spending all your time in the kitchen instead of mingling with your loved ones. This is also ideal as an after school snack for kids.

To make this dish vegan, use any vegan yogurt such as soy yogurt or cashew yogurt.

Indian street food, chaat, made with bread, yogurt, chutneys and spices

Indian street food, chaat, made with bread, yogurt, chutneys and spices

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


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Dahi Bread Chaat Recipe


Indian street food, chaat, made with bread, yogurt, chutneys and spicesDahi bread chaat - Indian street food with toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     10 minutes
Total time:     25 minutes
Yield:                Serves 2

Ingredients:


4 slices Brown Bread
1 cup cold Yogurt
0.5 cup boiled Chickpeas
12-15 Papdi
3 Tbsp Date Tamarind Chutney
3 Tbsp Mint Coriander Chutney
0.5 cup Pomegranate Seeds
1.5 tsp powdered Sugar
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 tsp Chaat Masala
2 Tbsp finely chopped Coriander leaves
Salt to taste

Method:


1. Whisk the yogurt and add the powdered sugar to it. Mix well and chill till you are ready to assemble the chaat.
2. Toast the bread and cut the bread into 9 small pieces.
3. Divide the papdi and layer in the plates that you will be serving the chaat in. The following instructions are to be repeated for each plate.
4. Place the bread over the papdi. 
5. Add the chickpeas to the plate.
6. Now spoon the whisked yogurt over the plate.
7. Drizzle the sweet date and tamarind chutney and the spicy mint coriander chutney.
8. Sprinkle red chilli powder, cumin powder and chaat masala.
9. Sprinkle salt as required.
10. Add fresh pomegranate seeds.
11. Garnish with the chopped coriander leaves and serve.

Indian street food, chaat, made with bread, yogurt, chutneys and spices

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Eggless Blueberry Muffin Recipe [Video Recipe]

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This is the ONLY recipe you will ever need for Eggless Blueberry Muffins! Moist, dense and basically just perfect, these Blueberry muffins will win over your loved ones.


Eggless Blueberry Muffins with streusel topping



Eggless Blueberry Muffins with streusel topping


These Blueberry Muffins got voted Number 1!!! Seriously!! By my biggest food critic, my sister.

I've got a perfect sister. Don't get me wrong, I'm not calling her perfect (after all only one of us can be perfect, and I'm the "one"), but that she plays her part of being the older sister perfectly. When we were younger, the 5 year age gap between us seemed so wide. I annoyed her incessantly -  I followed her around, I copied her all the time. I had to have the exact same dress she bought. I loved using her stuff. I basically just wanted to be her. Then we moved to a phase where I think neither could stand the other very long - we had millions of wars, some could pass off as world wars. And then overnight, we became the best of friends. Just like that. We knew what the other was thinking, we did not even have to finish our sentences. The age gap seems non existent now. 

Back to the perfect sister bit - she smothers me with love, she's always been protective but she's also annoyingly critical. So when she ate these Blueberry Muffins and she ranked number 1 on her list of favorite baked desserts, I was super excited. And I knew I had to share it with you guys. Wouldn't you want to try my number ONE Blueberry Muffins?

Eggless Blueberry Muffins with streusel topping


And it is the perfect season for these muffins. Spring is in the air, the freshest and plumpest of the berries are making their way to the markets.

This isn't really a new recipe. I actually made these muffins for the first time 5 years ago and then for some reason, never made it again. I've had it on the blog for the past 5 years with sad little photos that did not make justice to the deliciousness of these Blueberry Muffins. Back then I had used canned blueberries as I could not find fresh ones. But this time it was all fresh fruit in my muffins. I have to say, the fresh ones triumph over the canned ones any day. I got these wonderful berries for a steal at Namdhari's Fresh. They were on sale for almost half the price. So if you are based in Bangalore, check out your closest outlet and they may still be available at that price. 


Eggless Blueberry Muffins with streusel topping

These muffins are vegetarian and are baked without using egg or egg replacer, yet they were moist and perfectly dense, just as muffins are meant to be. I topped these muffins with a simple streusel made from butter, vanilla, white and brown sugar which is totally optional but definitely recommended. 

Also, in the video recipe, you will see a small difference in color in the wet ingredient mix, this is because I made these muffins twice, once with melted butter and once with oil. And I kinda messed up a part of my video when I made them with butter, so I had to re-shoot that part of the video when I remade the muffins with oil. You can use either butter or oil, but I highly recommend butter, as it adds more richness to the muffins.

Psst... Want to know what else made it to Gee's list? This Persian Love Cake and then the Almond brownies.

Eggless Blueberry Muffins with streusel topping


One of my pics from 5 years ago

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





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Blueberry Muffin


Eggless Blueberry Muffins with streusel toppingEggless Blueberry muffins made using fresh blueberries and wholewheat flour. Streusel topped Blueberry muffins.

Recipe Type:  Dessert / Breakfast
Cuisine:          International
Prep Time:     20 minutes
Cook time:     25 minutes
Yield:              12


Ingredients:


0.75 cup Blueberries (about 80 gms)
0.75 cup All Purpose Flour (about 100 gms)
0.75 cup Whole wheat flour (about 100 gms)
0.75 cup Milk powder or Dairy whitener (about 80 gms)
0.75 cup Powdered sugar (about 100 gms)
75 gms Butter
1.25 cups Milk (about 125-150 ml)
2 tsp Baking powder (about 8 gms)
0.5 tsp Baking soda
1 tsp Vanilla extract
1 tbsp Apple Cider Vinegar
0.25 tsp Salt 
3-4 tbsp Streusal topping


To make Streusal Topping:


2 tbsp Cold Butter
1.5 tbsp All purpose Flour
2 tsp Jaggery powder or Brown Sugar
1 tsp Powdered Sugar

Method:


1. Mix together all purpose flour, whole wheat flour, milk powder, salt, baking powder and baking soda until combined. You can sift these too.
2. Whisk together melted butter, vanilla extract and 0.5 cups milk until combined. Add the apple cider vinegar and mix well.
3. Add in half the dry ingredients and whisk until combined without any lumps.
4. Add in the remaining flour and milk and mix until you have a smooth batter.
5. Fold in the blueberries.
6. Line a muffin tray with paper liners.
7. Spoon the batter into the liners until they are 3/4th full.
8. If making the streusal, mix together cold butter, flour, brown sugar and powdered sugar with your fingers until it forms a coarse mixture like powdered cookies.
9. Sprinkle the muffins with about 0.5 tsp each.
10. Bake for 22-25 minutes in a preheated oven at 180 degree C
11. Serve warm.


P.S: This is a winner everywhere. It is a top post on IndiBlogger :)
Top post on IndiBlogger, the biggest community of Indian Bloggers

Eggless Blueberry Muffins with streusel topping


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Homemade Yogurt Recipe | How to make thick creamy yoghurt at home [Video Recipe]

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Making yogurt at home is easier than you think. Follow the recipe to make thick creamy plain yogurt at home.

Creamy thick homemade yoghurt or dahi


Creamy thick homemade yoghurt or dahi


Yogurt forms an integral part of the Indian cuisine. No meal in South India is complete without a serving of yogurt or curd rice and North Indians love for the Lassi needs no explanation. Yogurt is used in raita (salad with yogurt), kebabs, chaats, beverages, biryanis and so many more ways out here.

Pretty much every house in India makes a fresh batch ever so often. I remember times, when if you wanted yogurt, you had to make it at home or borrow from your neighbor. It was never packaged and  promoted as a super food with so many health benefits. It is only in recent times, I see the market flooded with flavored yogurts. While flavored yogurts may be the go to snack over chips, it is still high in sugar and not as healthy as it is probably perceived to be. The best yogurt out there is still the humble plain one which is made with just milk and no other additives.

A lot of people who think making yogurt is actually difficult, but believe me once you see the video below, you'll know it is the easiest thing in the world. And once you see how easy it is, you'll never (probably) buy another jar of yogurt, unless of course, you are using it as a starter or a mother.

Advantages of making Yogurt at home:
  • Zero adulteration - Some manufacturers add corn starch to get a thicker yogurt. Making at home will ensure that the yogurt is pure.
  • Less calories - Since plain yogurt, it just that, plain, it is up to you to decide if you want to add any sweetener and how much of it. Top it up with fresh fruits and a spoonful of honey for a healthy snack.
  • Pure happiness - Happiness on a job well done. A thick set yogurt can make you very very happy.
  • Less plastic for the world to digest - Make yogurt in stainless steel boxes or glass and rid the world of unnecessary small plastic jars.
  • No additives - A lot of manufacturers add food coloring to flavored yogurt to make it appealing. Zero coloring in the homemade version.
  • And so many more.... just google around
Yogurt is a good source of probiotics that aid in digestion. It is considered to cool the body and hence, is extremely popular in a hot tropical region like India. It is full of calcium, vitamins and is a decent source of protein.

Creamy thick homemade yoghurt or dahi


Creamy thick homemade yoghurt or dahi

Follow these tips to make the PERFECT batch of yogurt:
  • Use the best quality milk - Use milk with a higher fat content to make a thicker yogurt. I use milk with around 3% fat and I still get thick yogurt (not as thick as Greek yogurt).
  • Use a clean vessel to make the yogurt to prevent the milk from curdling. Use a stainless steel or a glass jar to set yogurt.
  • Never ever insert a spoon or any foreign object into the vessel while the yogurt is still setting, it will cause the yogurt to split into curds and it will not set well. Instead, gently tilt the vessel, if the milk is still liquid, then it needs more time. If the milk has set, it will be solid.
  • At room temperatures of around 25-28 degrees Celsius, it takes around 8 to 10 hours for the yogurt to set. If the temperature is lower, you have to find a warm spot to rest the vessel in. Either keep it in sunlight, or preheat the oven to around 40 degree Celsius and turn it off and keep the vessel in the oven and check on it in 5-6 hours. If the temperature is higher than 28 degrees Celsius, check if the yogurt is set within 6-8 hours.
  • Yogurt tends to get sour, the longer it stays at room temperature. To make a really sour yogurt (excellent for making buttermilk), keep it at room temperature longer. To make a blander yogurt, keep it in the fridge as soon as it sets.
  • Always store at least one teaspoon of yogurt aside to use as the starter/mother for the next batch. If you are a first timer, just use a spoon of store bought plain yogurt as the starter.
If it doesn't set right the first time, don't fret. It takes a little practice to get the technique right.


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


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Homemade Yogurt Recipe


Thick creamy homemade yoghurt (dahi)How to make thick creamy yogurt or dahi at home.

Recipe Type:  Side
Cuisine:            International
Prep Time:     0 minutes
Cook time:     5 minutes
Total time:     8 hours
Yield:                500 ml

Ingredients:


500 ml Pasteurized Milk (boiled and cooled)
1 Tbsp Yogurt

Method:


1. Heat milk until lukewarm. When you dip your finger in it, the milk should feel slightly warm.
2. Remove milk from heat and add the old yogurt culture. Mix well.
3. Cover and leave undisturbed in a warm place for 8-10 hours.
4. Check out the tips above to make the perfect yogurt.
5. After 8-10 hours, the yogurt is set.
6. Save the leftovers in the fridge.


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Roasted Vegetable Torte

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Roasted Vegetable Torte is made by baking thinly sliced roasted vegetables along with herbs, spices and cheese. Oh, SO delicious, you have to make extra!

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


I gave up refined sugar for a whole year back in 2015-16 and I did not suffer from withdrawal symptoms.  But take away my internet for a week and I'm cranky all week. We had a double whammy last week. We decided that since we barely watch TV, we should disconnect our cable TV for while. That was a mutually agreed decision that we were ready to live with, after all we had internet and a prime video account. We could survive!

That was until our internet broadband provider decided, we did not need them anymore and deactivated our account by mistake and could not enable it back. After their wait time went from 2 hours to over 24 hours, we were done with the provider - Hathway. We applied for a new connection from a new provider on Sunday and are still waiting for the connection to arrive.  Until then, we are depending on connecting to the faint WiFi signals from my sister's house. Not a good week!!

No TV, no internet makes Anu an extremely cranky girl, when she is not occupied. So I've been cooking more - I even started my second attempt at a sourdough starter, I'm attempting a slow rise no knead bread. I have been walking more, reading more. We also started composting again, something we had stopped in the past few months since our apartment complex had started doing it for us. So yes, I've been trying to keep busy this last week.

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese


So in my keep-myself-busy week. I made this wonderful roasted vegetable torte again. It is:
  • healthy
  • fresh
  • low cal
  • vibrant
  • and delicious!

And the best part is it fit right into my healthy diet. This Roasted Vegetable Torte is made by layering thinly sliced vegetables in a baking dish with spices and cheese thrown in between.

I LOVE vegetables, do you? Let us go ahead with the thought that you are as veggie crazy as me. Otherwise why would you be here, right? This Roasted Vegetable Torte is perfect for us veggie lovers, it is bright, colorful and so full of flavor. It is so beautiful, it could almost be a center piece on the table. 

The first time I made this Torte, I made it without roasting the vegetables first, and took all the pics then, hence, the intermediate steps may not necessarily match the recipe. Apologies for that. This time, I roasted the veggies for a while before placing them in the torte tin. The difference in the end product is not in the flavor but in the texture. If you roast the vegetables before setting the torte, they will be soft and easy to eat. If you don't mind slightly crunchy vegetables, then you can skip the roasting. Although I recommend roasting if using vegetables like butternut squash or potatoes. If you are using quick cooking vegetables like zucchini, tomatoes, mushrooms and onions, you can skip the roasting.



Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheese

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

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Roasted Vegetable Torte


Roasted vegetable torte is a baked vegetarian pie made by layering thinly sliced vegetables, spices, herbs and cheeseRoasted Vegetable Torte is made by layering thinly sliced vegetables in a baking pan with herbs, spices and cheese in between and baked until done.

Recipe Type:  Main
Cuisine:            International
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:                Makes 2 tortes, Serves 4

Ingredients:


2 Zucchini
1 small Butternut Squash
2 firm Tomatoes
2 handfuls Spinach or Kale leaves
2 medium Brinjals or 0.5 large Eggplant
1 small Onion (optional)
1 cup grated Cheese
4 Tbsp Olive Oil
4-5 Garlic Cloves
1 tsp Oregano
1 tsp Red Chilli Flakes
Salt to taste
Pepper to taste

Method:


  1. Slice all the vegetables thinly except for the spinach or kale. 
  2. Preheat the oven to 200 degree C.
  3. Mix salt, pepper and 2 tbsp of olive oil in a small bowl. 
  4. Place the butternut squash, zucchini and brinjal on a baking sheet and brush them with oil.
  5. Bake for 8-10 minutes until soft.
  6. While it bakes, crush the garlic and chop it finely. Add it to the remaining oil along with red chilli flakes, oregano, a little salt and pepper.
  7. Grease two 6" springform pan or a loose bottomed cake pan.
  8. Start by placing the butternut squash as the lowest layer in both the pans. Then layer the zucchini, tomato, onion in both pans.
  9. Drizzle a little of the garlic flavored oil. Spinkle a quarter of the cheese in each pan.
  10. Layer in the fresh spinach or kale. You can chop it roughly or use it whole.
  11. Place the eggplant, zucchini and butternut squash on the spinach.
  12. Drizzle the remaining oil and top each pan with remaining cheese.
  13. Cover loosely with an aluminium foil and bake for 8-10 minutes. Prefereably keep a tray in the lower rack to collect any juice that drips.
  14. Remove the foil and bake until the cheese melts and browns. This may take 5-7 minutes.
  15. Wait for 4-5 minutes before removing the torte from the pan.
  16. Cut into slices using a sharp knife and serve.
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