Showing posts with label Dal. Show all posts
Showing posts with label Dal. Show all posts

Medu Vada Recipe | Uddina Vada Recipe [Video]



Uddina Vada or Medu Vada is a popular South Indian breakfast item. Medu vada is a savory donut made from urad dal or black lentils. Medu vadas are crispy and golden brown on the outside and soft and spongy on the inside. They taste best when served with fresh coconut chutney or dunked in a spicy hot sambar.


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medu vada medhu vada with chutney

It's raining!!!! and I'm pretty sure it is a crime to not eat crispy fried food when it rains. It isn't? Well, it should be. 

I recently mentioned in my Instagram post that Bangalore weather is as unpredictable. Summer unofficially started in early March this year and it's been blazing hot, hotter than ever, out here. Every year when it gets slightly hot, rains come and it cools off. Last year, when I tried to make a second batch of these sun dried potato chips, they caught mold due to the humidity. But this year there was no sight of rain or even a little cloud to shade us from the sun. Until now. The weather has been pretty unpredictable this week, just like Bangaloreans are used to. Heavy rains caught us off guard this week. And the evening rains are cooling down the city. And when it rains, eat all the fried food you can. 

Frankly, Bangaloreans don't need a reason to eat this scrumptious crispy vada. Vada is eaten for breakfast, snacks, and may be lunch and dinner too. A plate of idli with one vada and a piping hot cup of traditional filter coffee, a simple soul satisfying breakfast for any South Indian. But the lazy me definitely needs a reason to make them at home.

medu vada medhu vada with chutney

Uddina Vada or Medu Vada is a quintessential item on the breakfast scene of South India, not just Bangalore. The vadas are crispy golden brown on the outside, soft and spongy on the inside. When they are served piping hot with a bowl of fresh coconut chutney and a spicy bowl of sambar, one just stops talking and digs in. Contrary to popular belief, making these vadas at home is not difficult. But what can be challenging is to make that hole in the center. You cannot cut it as you would with a donut. But there are a few simple tricks to making the perfect uddina vada, hole and all.

Firstly, the batter has to be thick. As thick as it can be. The urad dal or black lentils, have to be soaked for just the right amount of time. 3-4 hours at max. More than 4 hours, and you will get a soggy batter that cannot be shaped. After soaking, completely drain the lentils and grind with as little water as possible until you have a smooth creamy batter. 

Secondly, for a crispy vada, you need to add in a little rice flour and a pinch of cooking or baking soda. Too much of the soda and you will have a very crispy vada that won't go well with the purists.

Third, the flavor givers. Add in what you like to flavor the vada. Popular ingredients include cumin, pepper, curry leaves, coconut pieces, green chillies and coriander leaves. Add what you like in them. Also, add salt at the very end, just when about to make the vada, else the batter may turn soggy.

Fourth, the hole. Making the hole isn't as complicated as it sounds. All you need is a thick batter and wet hands. Yup. Wet your hands properly and then take a dollop of the batter, use your wet fingers to make a hole and then gently drop it in the oil. If you are unable to make the hole for any reason, don't worry too much, just drop the batter in oil using a spoon. The hole is just for visual appeal and doesn't impact the taste or the texture.

Five, the frying. To get a nice crispy exterior, fry for the first one minute of high flame. Then lower the heat and allow the vada to cook on the inside. Once the vada is the golden brown, it is ready to be served.

Six, make extra. Well, this isn't a trick or tip, as much as an advise. Vadas are irresistible, always make extra.

Wishing you a vada happy weekend!!

P.S - This recipe has been reposted. The recipe was originally published in 2014. Images have been updated and a video has been added. The recipe remains the same.

medu vada medhu vada with 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! 



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Video Recipe





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Medu Vada Recipe | Uddina Vada Recipe


medu vada medhu vada with chutneyMedu Vada is an Indian deep fried savory donut made from lentils. A popular South Indian breakfast along with Idli.

Recipe Type:  Snacks / Breakfast
Cuisine:          South Indian
Prep Time:     3-4 Hours (Including lentil soaking time)
Cook time:     20 minutes
Yield:              12 small Vada

Ingredients:


1 cup Urad Dal
1 Tbsp Rice Flour
6-8 Curry leaves, finely chopped
1 Green Chilli, finely chopped
0.5 tsp Pepper, freshly crushed
A pinch of baking soda
Salt to taste
Oil to fry
Water as required

Method:


1. Wash the urad dal and soak the dal in water for around 3-4 hours.
2. Drain the dal and grind into a fine batter. Use as less water as possible. The batter should be thick.
3. Heat oil in a kadhai to deep fry the vadas.
4. While the oil heats, add in the rice flour, green chilli, pepper, baking soda and salt. Mix well until combined. IF the dough feels watery, add a little more rice flour.
5. Once the oil is hot enough, wet your hands and take a spoonful of batter onto your fingers. Using the wet finger of the other hand, make a hole in the center. Watch the video for help on how to do this.
6. Gently drop the vada in the oil.
7. Fry on high heat for 1 minute, then lower the heat slightly and continue to cook until the vada becomes golden brown.
8. Now gently slide this batter into the oil. Stir the vada occassionally and flip it, so that it cooks evenly. Cook until golden brown on both sides.
9. Serve the vada hot with coconut chutney or sambar.


See the notes mentioned above the Video for tips on making the perfect Medu Vada.


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Bele Holige Recipe | Obbattu Recipe | Puran Poli Recipe [Video]


Bele Holige (Obbattu or Puran Poli) is a traditional Indian flatbread that is stuffed with a sweet lentil stuffing and pan fried in ghee. Popularly made for weddings and festivals.

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Bele holige, obbattu, puran poli, sweet lentil stuffed flatbread

I confess, I have a sweet tooth. From the first drop of honey that I tasted as a baby, I’ve had that weakness for sweets.

Time has proven, that my weakness for sweets is much stronger than my will power to ignore them. So instead of fighting a losing battle, I’ve given up and let myself enjoy them. After all, there is so much chaos and bitterness everywhere, at least my stomach can be full of sweetness.

Of all the sweets I know, Holige has always been the crown jewel. You know how cakes are synonymous with weddings in the West, to a Kannadiga (people of the state of Karnataka), a holige holds the same place. When you are unmarried, a lot of the older folks in the family will inevitably ask you when you will treat them to a feast with Holige, which is nothing, but a nice way of asking you the nosy question of when will you get married. I know this from experience *rolling eyes*.

So when we were planning our wedding menu and Raj declared he hates Holige, for a fleeting moment I wondered if he was the guy for me. Here I was in love with Holige, the quintessential wedding dessert and here was my man questioning its presence it our wedding. (May be he was jealous that I’ve loved it longer, who knows?). But my mom settled it by having 2 desserts, one that he liked and one that I liked. Wise woman. And both of us were happy.

Bele holige, obbattu, puran poli, sweet lentil stuffed flatbread

Now, the Holige is not a very difficult dessert to make if you follow your instincts, but until recently, it was something that had to be made at home. No sweet shop ever stocked it, and even if they did, it was never as good as the homemade ones. But recently, I’ve seen a lot of holige shops spring up around the city and they make some really good ones there. You will know how fond people are of Holige by just looking at the crowd at these stores.

But we still love to make our own, because it is so easy and so delicious. A Holige is made of 2 components – the dough and the stuffing (also called hurna or puran). The dough can either be of only whole wheat flour (atta) or of only all purpose flour(maida) or a mix of the two. I’ve found that only whole wheat flour makes it slightly tougher in texture and only all purpose flour makes it chewier. The mix of flours works best for me. The stuffing is what gives flavor to the holige. Holige can be stuffed with a variety of things – lentils/dal, coconut, peanuts, and for the adventurous, there are dry fruits, dates and carrots too. While I love all varieties, this recipe is all about the lentil/dal or bele one. Chana Dal works best for Bele Holige.

To make the stuffing, chana dal is boiled, drained and pureed with very little water until smooth and then cooked with jaggery until it forms a thick paste. This is flavored with cardamom for the minimalist, while you can add other spices like dry ginger powder or fennel seeds powder etc. Getting the consistency of the stuffing right is what all the fuss is about in making the holige. Like I said before, follow your instincts, and you won’t falter. You should be able to take the stuffing in your hands (once cool) and shape it into a ball that holds its shape. If it sticks to your hands or doesn’t hold its shape, it needs to thicken further. Put it back on the heat and allow it to thicken. If the stuffing powders in your hands, add a little water or milk and make it thinner.

Once you have the right stuffing, the holige is very easy to make. Holige is traditionally pan fried with a lot of ghee, but to make it vegan, use vegetable oil. I’ve made it with oil too and it doesn’t affect the texture.

Holige tastes best when served warm, with lots of ghee or milk.

Bele holige, obbattu, puran poli, sweet lentil stuffed flatbread


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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Video Recipe





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Bele Holige Recipe | Obbattu Recipe | Puran Poli Recipe


Bele holige, obbattu, puran poli, sweet lentil stuffed flatbreadBele Holige (Obbattu or Puran Poli) is a traditional Indian flatbread that is stuffed with a sweet lentil stuffing and pan fried in ghee. Popularly made for weddings and festivals.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     45 minutes
Cook time:     45 minutes
Total time:     90 minutes
Yield:                Makes 10 to 12 medium Holige

Ingredients:


For the Stuffing (Hurna / Puran)


1 cup Chana Dal
1.5 cups Jaggery Powder
1 tsp Cardamom Powder

For the Dough:


2 cups Wholewheat Flour
1 cup All Purpose Flour
0.5 tsp Turmeric Powder
0.25 tsp Salt
Water as required

Ghee or Oil to fry

Method:


To make the Stuffing:


1. Wash the chana dal twice in water and then soak and leave aside for 30 minutes.
2. Pressure cook the chana dal with 2-3 cups of water until it is cooked. It may take 4-5 whistles or 8-10 minutes after the pressure builds up. If not using a pressure cooker, cook the chana dal in a covered pan until completely cooked.
3. Drain the chana dal and allow it to cool.
4. Once cool, blend it into a smooth paste. Use as little water as possible.
5. Heat a non stick kadhai and add the chana dal paste to it. If you are not using a non stick kadhai, add a little ghee first and then add the chana dal paste.
6. Add in the jaggery powder and mix well. If you want a mildly sweet holige, add only 1 cup of the jaggery powder. You can taste the stuffing and add more if required.
7. Continue cooking the stuffing on low heat while stirring frequently until the stuffing thickens. It may take 15-20 minutes.
8. Add in the cardamom powder and mix well. Remove from heat and allow to cool.
9. If the stuffing feels thin in consistency after cooling, add it back to a kadhai and heat it again until it reaches the desired consistency.
10. While the stuffing cools, make the dough for the holige.

To make the Dough:


11. To make the dough, take the wholewheat flour and all purpose flour in a large bowl. Add in the turmeric powder and salt.
12. Knead it to a smooth dough with water. Add water as required.
13. Cover the dough and rest for 30 minutes.

To make the Holige:


14. To make the holige, take a lime sized ball of dough and roll it out into a small disc on a flour dusted surface.
15. Take a lime sized ball of stuffing and place it on the rolled out dough.
16. Seal the edges and roll out the holige as thin as possible. Dust the holige with flour as required.
17. Heat a tava and grease it with ghee or oil. Place the holige on it.
18. Spoon ghee or oil on the other side of the holige.
19. Cook the holige on medium to high heat until both the sides are cooked.
20. Remove from heat and serve with ghee or milk.






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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe [Video]


Dalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

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Oriya dalma with mix vegetables


Caution, this is not a Summer Recipe. But I still love it and can eat it anytime. 

The curiosity all started with a restaurant in Bangalore named Dalma. I would cross it and wonder what the name means. I had no clue it actually referred to this very popular classic Odia or Oriya dish. And then we met, me and Dalma, the curry, not the restaurant. The restaurant is still a mystery, never stepped in there.

Dalma was introduced to me by my neighbor who had an Oriya cook. He was fond of cooking his traditional cuisine once in a while and I loved it the first time I ate it. Unfortunately, I never took the recipe from him, but my neighbor who watched over him at times, gave this recipe to me. I have read online that there are different recipes of Dalma, some use coconut, some use onions, some use neither. I believe each region has adapted the dish to what is available locally. The coastal belt uses coconut while the interior regions do not. 

The Odia folks love Dalma so much that it is also served as a part of Chappan Bhog in Puri's Jagannath Temple.



Oriya dalma with mix vegetables

Oriya dalma with mix vegetables

Dalma is a very simple mix vegetable curry that is also very healthy. The dal is full of veggies and barely has any oil. The only oil used is that in tempering. Dalma is a hearty and wholesome curry that is usually served with Rice or Roti. If you plan to serve it with roti, add less water to keep the curry thick. Each variation of the recipe may use different vegetables, use what you can get your hands on. Vegetables that need time to cook are added in the beginning and once they are partially cooked, the faster cooking vegetables are added. The Oriya cook used to cook the dal in the same pan and while the dal was still cooking, he added in the veggies. I just sped up the process by using already cooked dal. Some folks may also use Chana Dal instead of Toor Dal or a mix of both. 

Wishing you a warm and comforting weekend with Dalma!

Oriya dalma with mix vegetables


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 FacebookTwitterInstagramPinterest and or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe


Oriya dalma with mix vegetablesDalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 3-4

Ingredients:


3 cups cooked Toor Dal (Pigeon Pea Lentils)
1 Drumstick, peeled and chopped
1 Raw Banana, peeled and diced
1 big Potato, peeled and diced
10-12 Beans, diced
0.5 cup diced Pumpkin
2 Brinjals, diced
1 Tomato, roughly chopped
1 Onion, sliced
2 Tbsp Mustard Oil
1 Tbsp Panch Phoran (whole spice mix)
1 Bayleaf
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 Tbsp chopped Coriander Leaves
Salt to taste
2-3 cups Water
Salt to taste

Method:


1. Add cooked toor dal (lentils) to a deep pan or kadhai. Add water as required and 1 tsp turmeric powder. Mix well.
2. Add in the drumsticks, raw banana, pumpkin, potato and beans.
3. Add salt to taste. Cover and cook until the vegetables are half cooked.
4. Add in the brinjal and cover and cook until the vegetables are almost cooked.
5. Add in the chopped tomato and cook until all the vegetables are cooked.
6. Adjust seasoning if required. Remove from heat and keep aside.
7. To make the tempering, heat mustard oil in a pan and add the panch phoran spice mix.
8. Once the spices splutter, add in the bay leaf and sliced onions.
9. Fry until the onions are translucent.
10. Add in red chilli powder and the cumin powder and saute for 1 minute.
11. Add the Dalma to the tempering and simmer for 5-6 minutes.
12. Add water if required.
13. Garnish with the chopped coriander leaves.
14. Serve hot with rice or roti.

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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. 

In a hurry? Jump to Video or Jump to Recipe


nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video

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? 

nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video


nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video


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.

nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video


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 FacebookTwitterInstagramPinterest 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.




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Bisi Bele Millet Recipe [Video]


Spicy South Indian one pot main made by simmering millet with lentils (dal), mix vegetables and spice blends. Vegan and healthy.

millet cooked with lentils, vegetables and spices

So, here I am with another Millet recipe. As I mentioned in my last week's post, I'm all on the millet wagon. I'm enjoying discovering these grains and creating recipes with them. I made a Pulao last week with Millet that tasted awesome. Leave me a comment if you want me to post that recipe.

Apart from that, I had a super tiring Saturday and a totally relaxing Sunday, just as I had planned, or not. So the whole saturday was spent gardening. If you are new here, I should let you know I have a small balcony garden where I try to grow vegetables organically. More recently, I've acquired a few flowers and fruit too, but majorly focusing on herbs and vegetables. My okra and chilli plant from last month have germinated and are coming along fine. This Saturday, I've been ambitious and planted daikon radish, beets, french beans, and brinjals. And I'm so excited!!

Sunday was the day I turned a year wiser. I spent it doing absolutely nothing. Breakfast was at Gee's place and lunch at my in law's. Dinner was take out. So all I did was lie around and watch reruns of sitcoms all day long. My dream day, almost. It would be perfect if the day was 48 hours long.

What would be your dream birthday celebration?

millet cooked with lentils, vegetables and spices


millet cooked with lentils, vegetables and spices


So back to my millet wagon, this Bisi Bele Millet is a take on the Bangalore classic, Bisi Bele Bhaat. Bisi Bele Bhaat is a simple one pot main dish made by making a sambar - a curry with lentils and vegetables and adding rice to it and simmering the two together. In today's recipe, I have replaced the rice with millet. I used little millet or samai. Navane or Foxtail Millet can be used too. You can also use Quinoa.

Bisi Bele Millet is a spicy one pot comfort dish that is perfect for those lazy evening when all you are all worked up but cannot be bothered to get a take out. This dish is even easier when you have done all the prep work in advance. The lentils/dal can be cooked and stored in the refrigerator and so can the millet. The vegetables can be diced and stored in the fridge too. So on the night you want to eat the Bisi Bele Millet, just put one pot on the stove and get it going.

Bisi Bele Millet tastes delicious with the traditional topping of spicy boondi. If you aren't vegan, then I highly recommend stirring a teaspoon of ghee or serving it with a side of raita.

millet cooked with lentils, vegetables 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 FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email







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Bisi Bele Millet Recipe


millet cooked with lentils, vegetables and spicesSpicy South Indian one pot main dish made with cooked lentils, millet, mix vegetables and spice blends. Vegan and healthy meal.

Recipe Type:  Main
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                Serves 2-3

Ingredients:


3 cups cooked Little Millet or Samai
2 cups cooked Pigeon Pea lentils or Toor Dal
2 cups mixed chopped Vegetables (Carrots, French Beans, Potato, Kohlrabi)
2 tsp Bisi Bele Bhaat Powder or Sambar Powder
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
Pinch of Asafoetida (Hing)
Salt to taste
Water as required
2 tsp Oil
0.5 tsp Mustard Seeds
10-12 Curry leaves

Method:


1. Boil the diced vegetables until done. You can salt the water if you want.
2. Cook the vegetables until they are done, but not mushy.
3. Add salt, bisi bele bhaat powder, turmeric powder, red chilli powder and asafoetida. Mix well.
4. Add boiled lentils and mix well. Allow it to come to a rolling boil. Add a little water if it is too thick.
5. Add boiled millet and mix well. Allow it to cook on low heat for 5-6 minutes.
6. Heat oil in a small pan and add mustard seeds.
7. Once they splutter, add the curry leaves and immediately pour on the bisi bele millet.
8. Mix well.
9. Serve hot with raita.


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Vegan Zucchini Spaghetti and Lentil Meatballs in Roasted Pepper Sauce [Video Recipe]


Spaghetti made from zucchini tossed in a spicy roasted red pepper sauce with pan fried vegan lentil meatballs.


So Summer is pretty much out of here. The fruits are going off the shelves. And pretty soon, so will the veggies. So I wanted to use up some gorgeous summer zucchini before it goes out and this Zucchini Pasta definitely improved my mood, and let's hope, my health too.

I am a stress eater. I wish I was the other kinda of person who feel no hunger when stressed, aka Gee. But unfortunately, I am drawn to food when I am stressed. Just yesterday, I downed 2 aloo parathas with so much butter. I was in a buttery heaven but I definitely bid goodbye to my diet. 

Recently I have been under quite a bit of stress. I also read somewhere that STEM careers are in the top of careers that cause a burn out in women along with medicine and journalism. So it's an accepted piece of the job. But all that stress is making me crave carbs - bread, rice, pasta. Just give it to ME!

So today, I was very reasonable. I cheated my stressed inner foodie. I had Quinoa Tava Pulao for lunch where I took this recipe and replaced the white rice with quinoa. Just healthifying my lunch. But that wasn't enough and I did it again for dinner. But honestly, I'm very happy, cause I did not miss my carbs at all.


So my dinner today is this ah-mazing Vegan Pasta where the pasta is actually just fine strips of zucchini. I don't own a spiralizer, so I just use my potato peeler to make fine ribbons of zucchini and then I cut it into thin strips with a sharp knife. This pasta done not really need to be cooked, I just tossed it in hot sauce and let the heat from the sauce soften it slightly. I have been considering investing in a good spiralizer for some time, so if you have suggestions on which product is good, leave me a comment. It will be really appreciated. 

The sauce - well, you can use ANY sauce you want when it comes to Pasta. But I LOVED this roasted red pepper sauce. And it is so simple. I wouldn't say quick, unless your roasted pepper came out of a bottle. But roasting your own peppers is not difficult at all. I rubbed the gorgeous red peppers with some good olive oil and roasted them in the oven. Keep turning them once in a while so that it chars throughout. Once you remove them from the oven, cover the peppers and keep aside for some time. Covering makes it very easy to peel. I just removed the peel and the stalk and seeds. I left the char on the pepper as is, cause I love the smokiness it adds to the sauce.  Once you are done roasting all you do is cook it with some onions and garlic and blend it into a sauce. Add oregano or thyme for added taste. I kept it simple and just added red chilli flakes for heat. 

The star of this dish is really the vegan meatballs made from red lentils, chickpeas and walnuts. It is so delicious, I'd suggest you make a lot more than what the recipe calls for. The below recipe made around 10 and I can tell you they were not enough. I could eat them just like a snack with tea. So take my advice and make more. You won't hate it. This is the only part of the meal that needs some planning. Especially since you have to soak dried chickpeas. While you could use canned one, the soaked dried ones give more texture to the meatballs, much like falafels. The flax egg, is optional if you are frying the meatballs, but they definitely made it moist. So I'd recommend it. You can also bake the meatballs. 

Finally just toss everything together and enjoy guilt-free!



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. 

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Vegan Zucchini Spaghetti and Lentil Meatballs in Roasted Pepper Sauce


Spaghetti made from zucchini tossed in a spicy roasted red pepper sauce with pan fried vegan lentil meatballs. 

Recipe Type:  Main
Cuisine:            International
Prep Time:     30 minutes
Cook time:     1 Hour 30 minutes
Total time:     10 Hours
Yield:                Serves 2

Ingredients:


For the Lentil Meatballs


0.5 cup dried Red Lentils
0.5 cup dried Chickpeas
1 Tbsp Flax seeds
4 Walnuts
4 Garlic Cloves
1 small Onion
1 Tbsp Flour
0.5 tsp Paprika
0.5 tsp Garlic Powder
2 tsp Oil
Salt to taste
Water as required
Oil to fry the meatballs

For the Roasted Pepper Sauce


3 Red Peppers (capsicum)
1 small Onion
4-5 Garlic Cloves
1 Tbsp Red Chilli Flakes
1.5 Tbsp Olive Oil
1 tsp Sugar (Optional)
Salt to taste
Water as required

For the Zucchini Spaghetti


2 medium Zucchini (around 6")

Method:

To make the Lentil Meatballs:


1. Soak the dried chickpeas in water for 8 hours.
2. Wash the dried red lentils and soak them in water for 30 minutes.
3. Heat 4 cups of water in a pan and allow it to come to a rolling boil.
4. Drain the lentils and add to the boiling water.
5. Cover and cook until the lentils are cooked through. Drain out the excess water and keep the lentil aside to cool.
6. Coarsely grind the walnuts.
7. Drain the chickpeas and coarsely grind them.
8. Grind the flax seeds into a powder. Mix in 2 Tbsp of water and keep aside.
9. Saute finely chopped garlic and finely chopped onion in 2 tsp olive oil until the onions are translucent.
10. Once the lentils have cooled, add the walnuts, ground chickpeas, sauteed onions and garlic, garlic powder, paprika, flour and salt and mix well.
11. Chill for 2 hours or freeze for 30 minutes. If the batter is still very wet to form balls, add a spoonful of flour or breadcrumbs.
12. Divide the batter into 10 equal parts and roll into balls using your palms.
13. Take a shallow pan and add oil to it. Once the oil is hot, add the meatballs.
14. Keep turning the meatballs when one side browns. Continue to cook until the entire meatball is browned.
15. You can also bake the meatballs.

To make the Roasted Pepper Sauce:


1. Preheat the oven to 200 degree C.
2. Coat the red peppers with 0.5 tbsp of olive oil.
3. Bake in the oven for 30 minutes. Turn the peppers after every 10 minutes.
4. Remove the peppers from the oven and place in a bowl. Cover and keep aside.
5. Once the peppers have cooled, peel the peppers and remove the stalk and the seeds. Chop roughly and keep aside.
6. Heat the remaining oil in a pan.
7. Crush the garlic and chop them roughly. Add the garlic to the pan.
8. Once the garlic is fragrant, add finely chopped onion and fry until translucent.
9. Add the red pepper and mix well.
10. Add the red chilli flakes, salt and 0.5 cup of water.
11. Cook until the water reduces.
12. Remove from heat and allow to cool.
13. Grind into a smooth puree with little water.
14. Add the puree back to the pan and allow it to heat up.
15. Add more salt, paprika or sugar if required at this stage depending on your taste.
16. You can store this sauce in a clean glass jar in the fridge for 2-3 days after it cools.

To make the Zucchini Spaghetti and assembling:


1. Use a spiralizer to make zucchini spaghetti or slice the zucchini into fine strips.
2. Heat up the roasted red pepper sauce.
3. Add the zucchini to the sauce and mix well. Leave it on the heat for 2-3 minutes until the zucchini is cooked to your liking.
4. Add the meatballs and mix well.
5. You can top the pasta with parmesan.
6. Serve hot with crusty bread.


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