Showing posts with label Easy. Show all posts

Blueberry Litchi Coconut Mocktail

Summer is not yet over! Enjoy this mocktail made with sweet blueberries, fragrant litchis and healthy coconut water before it is too late.

Happy July to you!!

Can you believe we are already six months down in 2018? Time surely flies fast.

While it is already monsoons in this part of the world, I know Summer is just starting for a few folks out there.

This mocktail was waiting to be made for a long time now. I watched a similar cocktail on TV and I was bowled. I had to make it. The only thing that was really stopping me was the unavailability of blueberries. And I finally got some plump sweet blueberries at Namdhari's over the weekend, that too at slashed prices. This was my first time eating sweet blueberries. Somehow, until date, I've only managed to get slightly sour ones and I had come to expect that blueberries never got sweeter as they ripened. But hey, they do get sweet. I'm yet to find sweet strawberries, but I now have some little hope that I may find it some day.

I also chanced upon these extremely fragrant and flavorful litchis while I was out there. They grew at their own farm. I would never have picked up a bag of green litchis, but they let us try a few and they were so sweet, we could hardly believe it. I've only ever had red litchis. These litchis are so fragrant, I love opening my fridge just to catch a whiff!

Anyway, after the blueberries and the litchi, comes the coconut. This mocktail uses the tender coconut water - the best summer drink there is. I'm very lucky to have access to fresh tender coconuts, but if you don't, you can replace it with packaged tender coconut or young coconut water or just some Sprite or plain Soda or Sparkling water.

If the fruit you have aren't sweet enough, stir in some raw honey or sugar. I had really sweet fruits and tender coconut water, so I did not need to sweeten it any other way. Also, if you plan to make it in advance and serve it after a while, add a little lime juice or lemon juice so that it does not discolor. I had a brighter purple before I took the pics, but since I missed adding any citrus the color changed slightly.

If you'd rather have this as a cocktail, you can add vodka or tequila. The original recipe from TV had vodka and lavender but no litchis.

These paired really well with the Bread Pizza Cups that I shared on Friday.

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 Litchi Coconut Mocktail

A non-alcoholic drink made with fresh blueberries, fragrant litchis and young tender coconut water.

Recipe Type: Beverage
Cuisine: International
Prep Time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: Serves 4

Ingredients:

1.5 cups Blueberries
10 Litchis
2 Tender Coconuts
0.5 Lime
Ice as required
Sweetner if required

Method:

1. Peel the litchis and deseed them.
2. Blend together 1 cup of blueberries, litchis and lime juice until smooth.
3. Strain if you desire.
4. Add coconut water and mix.
5. If the drink is not sweet enough for you, you can add raw honey or sugar.
6. Fill the glasses with ice and pour the drink over them. Add the remaining blueberries in each glass.
7. Serve chilled.

If you liked this, you may also like:

Indian mocktail made with guava and spices

Guava Panna

Panaka

Jamun Ice Candy

Iyengar Bakery Style Masala Bread Toast [Video]

Simple delicious masala bread toast made by topping bread with fried onions, carrots and spices in Bangalore Iyengar Bakery style!

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala

You asked for snacks, so here goes - Masala Bread Toast made in full Banglore's Iyengar Bakery style!!

So I recently posted a poll on my Facebook Page. Have you liked it yet? Go on, like it so you never miss out on what's cooking on One Teaspoon Of Life!! Anyway, so while not many of you voted, the choice was waaay too clear. All you ever want to eat is snacks. There is no satisfying you folks out there, is there? But you are my kinda people. I would have voted snacks too! To say I love snacks would be an understatement. I am forever hungry for snacks, just like you.

Today I'm sharing an extremely simple recipe. This Masala Bread Toast is an extremely popular product in Banglore's famous Iyengar Bakeries. And something I buy regularly. Every evening as I travel home from work, I have just one thought on my mind - "What do I eat for evening snacks today?". Sometimes, it is just leftover breakfast (I always make extra), or a dosa or pakoras, but a lot of times, it is this Masala Bread Toast from the bakery right behind my apartment complex.

So when you guys asked for snack, I thought this recipe was perfect. It is quick, it is filling, it is healthy if you use the right bread, and it is vegan too. But above all, it is delicious and your family will love it. It is also an excellent way to add veggies to your snacks. Although I have used some spice mixes like garam masala and chaat masala, you can skip them if making for kids or if you don't have access to them. The masala tasted perfectly tasty without any spices too.

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Iyengar Bakery Style Masala Bread Toast

Simple delicious masala bread toast made by topping bread with fried onions, carrots and spices in Bangalore Iyengar Bakery style.

Recipe Type: Snack
Cuisine: South Indian
Prep Time: 10 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: Makes 5 toasts

Ingredients:

5 slices Bread
1 large Onion, roughly sliced
1 medium Carrot, grated
1 small Tomato, diced
2 Tbsp chopped Coriander
8-10 Curry leaves
1 Green Chilli, finely chopped
0.5 tsp Sugar
0.5 tsp Mustard Seeds
0.5 tsp Cumin seeds
0.25 tsp Garam Masala
0.25 tsp Chaat Masala
2 Tbsp Oil
Salt to taste

Method:

1. Heat oil in a pan and add mustard seeds
2. Once the mustard splutters, add in the cumin seeds.
3. Once the cumin browns slightly, add the curry leaves and allow them to crisp up.
4. Now add the onions and saute them until they are lightly browned.
5. Toss in the grated carrot and mix well.
6. Add the diced tomatoes and mix.
7. Add the salt, chaat masala, garam masala and sugar. Mix well. Adjust the seasoning to suit your taste.
8. Cook for 2-3 minutes and remove from heat.
9. Add the chopped coriander leaves and mix well.
10. Dry toast the bread. You can add butter or oil while toasting if you like.
11. Spread the masala on the toast and serve it immediately like an open sandwich.
12. You can make the masala before and store it in the fridge, just heat it up before serving and top on the freshly toasted bread.

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Honey Cake

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Dahi Bread Chaat

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Coriander Chutney Sandwich

10 Savory Vegetarian/Vegan Breakfasts ready in under 30 minutes

A compilation of ten easy to make vegetarian / vegan breakfasts that can be made in under 30 minutes from scratch!

Do you love breakfast? Or are you one of those people who just wants to be done with it cause every scientific article calls it the most important meal of the day?

I am definitely the breakfast lover category. If you are in the same category, welcome my friend!!

If not, why is it that you would rather skip this meal - crunched for time? not hungry in the morning? don't have good breakfast options? I'm here to solve some of these problems for you through this teeny weeny post. I am also forever crunched for time, you see while I love breakfast, I am not an early riser and most of my morning is spent scrambling to get ready to catch my bus to office. I give myself exactly 60 minutes from wake up to run for bus. Also, I am absolutely against cereal for breakfast, I believe it is just sugar. So it is always a savory breakfast for me. I have hence, compiled a short list of 10 breakfasts that you can make in under 30 minutes for those busy mornings. Also, a few of them can be prepped the previous night or even, prepared the previous night. Just reheat and enjoy in the morning.

1) Churmuri Soosla [Vegan]

Churmuri Soosla is a stir fry made from salted puffed rice (not the cereal), onions, tomatoes and turmeric. It is then topped with lime juice and roasted gram powder. This makes for a very good after school snack or evening tea time snack too.

susla oggarne murmura kadle puri puffed rice breakfast vegan

2) Bread Upma [Vegan]

My favorite way to use up old bread is to stir fry it with spices, onion and tomato. You can make this bread upma with fresh bread as well. Quick and easy recipe.

3) Tomato Omelet [Vegan]

Omelet always means Eggs, except in this case. Tomato omelet is made from chickpea flour or besan. Add lots of tomato to it and some spices for taste. Pour them onto a hot pan and cook them just like you would cook an omelet. Serve it with bread or eat it just like that, the choice is yours.

4) Wheat Dosa | Savory Wholewheat Pancakes [Vegan]

This one is very similar to the Tomato Omelet above, but this Dosa is made with whole wheat flour or atta instead of chickpea flour. Serve this with some coconut chutney or sambar in pure South Indian style.

savory wholewheat pancake goduma dosa godi dosai vegan indian breakfast

5) Breakfast Bruschetta [Vegan]

If you love bread for breakfast, you will love this bruschetta. One is a classic bruschetta with onions and tomatoes while the other is a take on avocado toast with avocados and green olives.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

6) Chutney Sandwich [Vegan Option Available]

My favorite picnic breakfast of all times - bread with one slice smeared with butter and another with a simple coriander-coconut chutney. Use vegan butter to make it vegan or just skip the butter. The chutney can be prepared the previous night if you want to cut down on time in the morning. Make the sandwiches when you plan to eat them to avoid a soggy mess.

7) Vegan Zucchini Frittata [Vegan]

Frittatas can be vegan too! Try out this vegan frittata made with chickpea flour or besan and baby zucchinis for added health. Load it up with your favorite veggies to make it healthier.

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

8) Beetroot Chickpea Pancake [Vegan]

This is just a different take on the tomato omelet mentioned above. Here the tart tomatoes are replaced with sweet grated beet roots that add that wonderful pink hue to the pancakes. For a quicker breakfast prep in the morning, grate the beet root the previous night and save time.

How to make vegan beetroot besan dosa beetroot paratha recipe at www.oneteaspoonoflife.com

9) Instant Ragi Dosa [Vegan Option Available]

Instant Ragi Dosa is a very healthy breakfast option as it uses finger millet or ragi flour. Ragi is rich in nutrients and very good for healthy. Ragi flour is mixed with fine semolina or cream of wheat with spices, onions and herbs to make a very runny batter. he only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan.

How to make instant ragi dosa or finger millet crepe at www.oneteaspoonoflife.com

10) Instant Rava Dosa [Vegan Option Available]

Again, this is very similar to the Instant Ragi Dosa, but made with rice flour. A popular breakfast in Bangalore, this recipe will teach you how to make it at home with a lot less oil. The only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan.

how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake 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

Soy Milk Recipe | How to make Soya Milk from Soya Beans [Video Recipe]

Make your own vegan Soya milk from scratch using dried soya beans!

I'll be honest, I'm not a vegan and even less of a milk drinker, but even I love the idea of making my own Soy Milk.

Last year, Gee decided to try out veganism for a short while, and she kept buying these little cartons of Soy milk to add to her tea. Almost every soy milk out there is flavored for direct consumption and we had to look high and low for a plain natural one with no flavors. While we did find them eventually, they still had stabilizers to increase the shelf life of the soy milk. And that got me searching for recipes to make soy milk at home, so she wouldn't need to consume all those chemicals. That is when I first made Soy milk.

I am a cook-from-scratch kind of person, and I like knowing all the ingredients that go into my food. It also gives me a lot of perspective on the effort that it takes to make a certain item that I may have not even a fleeting thought to before. And add to that making Soy Milk is so easy. If you are lactose intolerant or vegan and use Soy Milk regularly, then I highly recommend making it at home.

Why you should make your own Soy Milk:

It is additive free.
It is so much cheaper. Oh yes, the Soy Beans cost me Rs.16 for 200gms and it yielded one liter of Soy Milk. That is actually much cheaper than the regular cow's milk I buy.
You can flavor it how you like it
You can keep it sugar free or add sugar depending on your liking
It is FRESH...

You can use this Soy milk in your coffee, in your cereal and for baking vegan dishes. It can be used to make Tofu too. I will be posting the recipe to make Tofu very soon, watch out for it. You can store this Soy milk in the fridge, however, I suggest consuming it within 2-3 days.

Be warned, homemade fresh Soy Milk has a strong smell of soy unlike the packaged soy milk. You can add a teensy bit of vanilla to the milk if you find the smell overpowering.

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Video Recipe

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Soy Milk Recipe

How to make Soy Milk from Soy Beans. Vegan milk. Recipe to make soya milk from scratch.

Recipe Type: Beverage
Cuisine: Asian
Prep Time: 8 hours
Cook time: 30 minutes
Total time: 9 hours
Yield: 1 liter

Ingredients:

1 cup dried Soya Beans (200 gms)
10 cups Water

Method:

1. Soak the soya beans in 4 cups of water for 8 hours.
2. Drain out the water after 8 hours.
3. Add the soya beans to a blender with 2 cups of water and blend to a smooth paste.
4. Boil 4 cups or 500 ml of water in a large pot.
5. Add the soya bean paste to the water and allow it to come to a boil.
6. Lower the heat and simmer for 10 minutes.
7. Keep stirring with a wooden spoon in between. Keep an eye on the pot, because soy milk has a tendency to overflow.
8. After 10 minutes, remove the pot from heat and strain using a juice strainer or a muslin cloth.
9. Store in a clean vessel in the fridge for 2-3 days.

If you liked this, you may also like:

Homemade Creamy Yogurt

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Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

Miso Noodle Soup

Dahi Bread Chaat Recipe

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

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.

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.

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Dahi Bread Chaat Recipe

Dahi 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.

If you liked this, you may also like:

How to make shakarakand or aloo chaat recipe at www.oneteaspoonoflife.com

Sweet Potato Chaat

Pani Puri

popular street food made from puri, peas and a spicy gravy

Masala Puri

Baked Papdi | Carom and Cumin Crackers

Guilt free baked popular Indian snack made from wholewheat flour and spices...

popular Indian snack - baked flat discs made of four and spices

Hiya folks!!

This is my first outstation post in a long time. As you must have read here, I am not in Bangalore, but at my in-laws place near Mangalore on the West Coast. I've been enjoying my time off but definitely not the heat. We can feel the full effect of summer out here. I'm just thankful for the bursts of rain at night which make it cool enough for me to sleep.

And of course, the ice creams!! If you have come to Mangalore and missed the ice creams here, you have missed out on a lot of deliciousness. From when I can remember, Mangalore had the best ice creams ever!! I never miss a chance to hog on those when I'm out here.

While the ice creams are tempting, this post is not even remotely related to ice creams, but I could really not get them out of my head. This post is about a much healthier snack - Papdis, that have been baked. Papdi are just flat discs made from wholewheat flour and flavored with some spices. Traditionally these are deep fried, but I baked them, just to keep them guilt free. And they tasted just as delicious, but now I can eat a lot more without worrying.

Papdis can either be eaten as a tea time or mid day snack or can be added to other dishes, most popularly - Chaats. Chaat is a collection of Indian street food and many of them use papdis as the building blocks for them. They are the crunch element of the dish. They are added to Masala Puri, Papdi Chaat, Sev Puri etc. You can either make plain papdi, where you don't add any spices but personally I like ajwain (carrom) and jeera (cumin) a lot, so I never skip them out.

Also, I suggest get on to making papdis fast and log onto the blog soon. I have a new recipe planned that uses these crunchy papdis in a simple yet fabulously delicious dish.

Until then, goodbye from the West Coast!

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Baked Papdi

Flat round discs made with flour and spices, a popular vegan Indian snack.

Recipe Type: Snacks
Cuisine: Indian
Prep Time: 60 minutes
Cook time: 20 minutes
Total time: 80 minutes
Yield: 75 papdi

Ingredients:

0.5 cup Wholewheat Flour (50 gms)
0.5 cup All Purpose Flour (50 gms)
0.5 tsp Carrom seeds
0.5 tsp Cumin seeds
3 tsp Oil
0.5 tsp Salt
0.75 cup Water
Oil for brushing
Wholewheat flour for dusting

Method:

1. Take wholewheat flour, all purpose flour, carrom seeds and cumin seeds in a large bowl.
2. Add the oil and salt. You may need less/more salt, so add it little by little.
3. Start by adding half the water and knead the dough. Add more water by the spoonful as required.
4. The dough should have a stiff consistency.
5. Cover and rest the dough for 20-30 minutes.
6. Divide the dough into 2 balls and roll one of them out until it is 1 millimeter thick.
7. Use a cookie cutter to cut the dough into papdis. You can also use a bottle /box cover to do the same.
8. Do the same with the second ball of dough.
9. Preheat the oven to 180 degree Celsius.
10. Grease a baking sheet and place the papdis on it in one layer. They should not overlap.
11. Using a fork, prick holes into the papdis.
12. Brush oil over them and bake until golden.
13. Mine took 14-15 minutes to bake. If the papdis are rolled out thin they will start burning, so I suggest checking on them after 12 minutes.
14. Allow the papdis to cool completely before storing in an air tight box.

If you liked this, you may also like:

Baked Chapati Chips

Baked Sweetpotato Chips

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