Showing posts with label Easy. Show all posts
Showing posts with label Easy. Show all posts

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


Masala Pav is a popular street food in which Pav bread is sauteed along with a spicy masala made of tomatoes, potatoes and capsicum. This recipe can be made vegan by skipping adding butter or using vegan butter instead.

In a hurry? Jump to Video or Jump to Recipe

Masala Pav, Indian street food

So... I had this whole post ready to be published last night, and I forgot! Oops.

Yeah, I can be such a dumbo sometimes. I have no clue how I forgot something this basic. Anyhow, now I'm here and so excited to share one of my favorite recipes.

Masala Pav is another one of those popular street foods. Frankly, I'm yet to come around to a street food that isn't popular. I love that it has so much flavor and it is usually so colorful. And it is our local fast food. Over the years, I have posted so many of my favorites like Pani Puri, Masala Puri, Chana Chaat, Tomato Puri, Pav BhajiTava Pulao and just as of last week, I posted the recipe for Mumbai Masala Toast. I've also posted my version of a few dishes like this Sweet Potato Chaat and the Dahi Bread Chaat.

What is your favorite street food? And what do you like about it?

Masala Pav, Indian street food


So, lets get back to today's recipe - Masala Pav. If you are from Mumbai, you may be wondering why my Masala Pav looks like this. I'll clarify. This is the version you get in Bangalore, and it is the only one I've ever eaten and loved. So don't leave just yet, try this one and you may just love it as much as I do.

Masala Pav, first requires you to make a masala that is made from onions, tomatoes, capsicum (bell pepper) and potatoes. You can skip the potatoes if you want, but nothing could ever make me skip them. Allow all the veggies to cook down and mash them coarsely. The masala is spiced with a Pav Bhaji Masala Powder. Once the masala is cooked, shredded or diced pav is added and mixed well. Top with finely chopped onions, coriander leaves and Sev before serving.

If you don't have Pav bread easily available, you can make this with any loaf bread you have or with buns. I have added butter towards the end, you can also use only butter instead of oil. To keep this recipe vegan, just skip adding the butter.

Masala Pav makes for a good evening snack. Especially, when the evenings are cold and rainy. So what are you waiting for? Go ahead, enjoy!

Happy Weekend folks!

Masala Pav, Indian street food


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


Video Recipe





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Masala Pav Recipe


Masala Pav, Indian street foodMasala Pav is a popular street food in India. Pav bread is sauteed along with a spicy masala made from onion, tomatoes, potatoes and capsicum. This recipe can be made vegan by replacing the butter with vegan butter or not adding butter at all. 

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 4

Ingredients:


6 Pav
2 medium sized Onions, finely chopped
3 medium sized Tomatoes, finely chopped
2 medium sized Potatoes, boiled and peeled
1 green Capsicum, finely chopped
2 Tbsp Oil
1 tsp Ginger Garlic Paste
2 Tbsp Pav Bhaji Masala
1 tsp Red Chilli Powder (Optional)
Salt to taste
0.5 cup Water
2 Tbsp Butter (Optional)

To Assemble:


0.5 cup Sev
Finely chopped Onion
Finely chopped Coriander Leaves

Method:


1. Heat oil in a pan and add ginger garlic paste. Saute until fragrant.
2. Add in the finely chopped onions and saute until translucent.
3. Add the finely chopped tomatoes.
4. Add salt to taste and the pav bhaji masala. If you plan to add the red chilli powder, add it now. Mix well and cook until the tomatoes are soft.
5. Add chopped capsicum and boiled potatoes.
6. Mash the capsicum and potatoes until roughly combined with the tomato masala.
7. Add water and allow to cook on low heat for 5-6 minutes.
8. Dice the pav into bite sized pieces and add to the pan. Mix well until combined.
9. Add salt if required.
10. Add in the butter if using it. Skip this step to make the masala pav vegan.
11. To serve, top the masala pav with finely chopped onions, coriander leaves and sev.




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Masala Bread Toast

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Mumbai Masala Toast Recipe | Bombay Sandwich Recipe [Video]


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

In a hurry? Jump to Video or Jump to Recipe


Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich

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

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

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

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

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich


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

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

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

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

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

Happy Weekend to all you lovelies.

Bombay sandwich, Bombay masala toast, Mumbai sandwich, Spiced potato sandwich


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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Mumbai Masala Toast Recipe


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

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

Ingredients:


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

Method:


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




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Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala
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Jeera Rice Recipe | How to make Jeera Rice [Video]


Jeera Rice or Cumin Rice is a simple flavorful rice main made by cooking Basmati rice with whole and ground cumin seeds. Jeera Rice is earthy, fragrant, healthy and delicious. It also fits into various diets - vegan, gluten-free and plant based with no or minimal alterations.



In a hurry? Jump to Video or Jump to Recipe

Jeera rice, cumin rice

I always considered December as the slowest month of the year at work. With everyone in the world looking forward to the holidays and doing their last minute holiday shopping, baking boozy cakes, and making travel plans. This year hasn't turned out to be that - Slow. Come December, and I've been busier than usual at work, and it may have something to do with the holidays. May be everyone wants to complete what they started before going off to enjoy some quality time with family. And that means we are all working twice as hard and scrambling to get stuff done at office. All in all, extremely exhausting and stressful. Add in all those pending treats from friends and dinners with family. It's led to me barely cooking on weekdays.

And when I am stressed out or busy, all I look forward to is comfort food. And my idea of comfort food is simple Indian food, especially, Rice. I hate to say this, but I think I secretly like rice. I spent a better part of my life, telling people how much I hate rice and how much I love wheat. If it was a battle of the cereals, my teenage self would have fought front and center of the wheat army. But now a days, I realize that although I eat wheat more regularly than rice, I tend to lean towards rice when I need comfort. And with such chaos at work, I've never needed more comfort. And this Jeera Rice is that and more. It is flavorful comfort food that is easy on your body and time.

Jeera rice, cumin rice

This Jeera Rice is not hot nor heavy on the spices, but it is definitely not flavor less. It has loads of that earthy cumin flavor. Plus it has the fragrance of Basmati Rice. You can get all chefy on this recipe and add all sorts of whole spices, but I kept it simple. Of all the spices out there, Cumin has to be my favorite. I add cumin to my tadka all the time.

You can make Jeera Rice two ways, one by tempering leftover rice with cumin seeds and the other by cooking raw rice along with cumin seeds. This recipe is the latter. I made this Jeera Rice in a pressure cooker, you can also make it in a pan or in a rice cooker. Jeera rice is Vegan, gluten free and healthy. It can also fit into a plant based diet, by totally eliminating the oil in the recipe.

Jeera Rice is almost always accompanied by a flavorful Dal. There are several recipes of Dal on One Teaspoon Of Life that will go wonderfully with this Jeera Rice.

Jeera rice, cumin rice

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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Jeera Rice Recipe


Jeera rice, cumin riceJeera Rice is a vegan and gluten free rice main dish made by cooking basmati rice along with cumin seeds.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Total time:     50 minutes
Yield:                Serves 2-3

Ingredients:


1 cup uncooked Basmati Rice
1.5 cups Water
1 tsp Cumin Seeds
1 tsp Cumin Powder
1 Green Chilli, chopped
3 tsp Oil
Salt to taste

Method:


1. Wash the basmati rice 5-6 times until the water runs clean. Drain and keep aside for 30 minutes.
2. Heat oil in a pressure cooker and add cumin seeds.
3. Once they brown slightly, add in the chopped green chilli.
4. Add the basmati rice and mix until the oil coats the rice grains.
5. Add in the water and cumin powder.
6. Add salt to taste.
7. Cover and pressure cook for 2-3 whistles or 5-8 minutes after the pressure builds up.
8. Serve hot with dal.





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Broccoli and Zucchini Fritters Recipe | Broccoli Cutlets Recipe [Video]


Broccoli Zucchini Fritters or Tikkis are cutlets made from finely chopped broccoli, grated zucchini, carrots and peas along with some cheese and spices. The fritters are shallow fried in this video. Broccoli Zucchini Fritters are a fun way to eat the healthy vegetables. This recipe is kid-friendly and the perfect dish to sneak in vegetables to your children.

In a hurry? Jump to Video or Jump to Recipe

Shallow fried fritters made from broccoli and zucchini stacked together


It's a Fabulous Friday and I'm back with a snack recipe. I realized you can never have enough of those.

These fritters are so DELICIOUS, you won't even know they are made from such healthy ingredients. It has so many vegetables, it is almost a salad! So these fritters are made with one of my favorite veggies - Broccoli. I've been in love with the vegetable since I first tasted it. The taste, the texture, the color, I cannot get enough of it and I find it hard to accept that there are folks out there hating this awesome vegetable. 

You have to try these Broccoli and Zucchini Fritters if you are a Broccoli lover like me, and you have to especially try it if you hate Broccoli. This recipe will CONVERT you! Trust me when I say, you won't even realize that you ate it with all the delicious medley of flavors in there. 

So these cutlets or fritters are not just about the Broccoli, as I mentioned, it is practically a salad, just shaped beautifully and shallow fried, but a salad nevertheless. It has the added goodness of carrots, now all of us love carrots, right? Now tell me you definitely love Zucchini. I totally do. Carrots, eh, not so much, but Zucchini, I can do so much with. Zucchinis are so versatile, use them in Zoodles, use them as a Lasagna sheet, or you can use them in a frittata like I did. Then I just added in some frozen green peas, because I just wasn't satisfied with all the other healthy ingredients... ok, jokes apart, the peas add a slight sweetness and texture that I really really like.

Some points...

  • To make these fritters, the veggies are microwaved before mixing in the other ingredients. This helps in reducing the batter getting moist at a later time. You can also lightly saute the veggies or just steam them slightly before using. 
  • Soaked and crumbled bread is added to help bind the veggies together. You can use bread crumbs instead. 
  • I used Pizza Cheese, which is a mix of mozzarella and cheddar cheese. Use any cheese you have. I recommend something that melts easily.
  • Deep fry or bake if you desire, I found shallow frying gives it the texture I desired without using too much of oil.
These cutlets are kid friendly and a perfect way to sneak in vegetables to your children.

These Broccoli and Zucchini Fritters are a perfect appetizer to serve for dinners or as a fancy tea time snack. 



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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Broccoli and Zucchini Fritters Recipe


Shallow fried fritters made from broccoli and zucchini stacked togetherBroccoli and Zucchini Fritters are shallow fried vegetarian cutlets made from broccoli, zucchini, carrots and green peas.

Recipe Type:  Snacks
Cuisine:            International
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Makes 8 cutlets

Ingredients:


1 cup finely chopped Broccoli
0.25 cup Green Peas
1 Carrot, grated
1 small Zucchini, grated
2 slices Bread
0.5 cup Pizza cheese, grated
2 Tbsp Corn flour (corn starch)
Salt to taste
Pepper to taste
Oil to fry

Method:


1. Add chopped broccoli and green peas to a microwave safe bowl and microwave on high for 2 minutes.
2. Squeeze out the water from the zucchini and add to the bowl along with grated carrot.
3. Microwave on high for another 2 minutes.
4. Add grated cheese, cornflour, salt and pepper to the bowl and mix well.
5. Soak the bread in water and squeeze out the water. Crumble the bread and add to the bowl. Mix well.
6. Divide the batter and shape into patties.
7. Heat oil in a pan and shallow fry the patties in it.
8. Flip when the first side browns.
9. Remove from oil once both sides browns.
10. Serve hot with ketchup.


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Millet Cutlets




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Mint Rice Recipe | How to make Pudina Rice | Pudina Pulao Recipe [Video]


Mint Rice or Pudina Pulao or Pudina Rice is a simple vegan one pot dish of fragrant Basmati rice cooked along with a fresh mint puree, vegetables and spices. Perfect for weeknights when you are short of time.

In a hurry? Jump to Video or Jump to Recipe


pudina pulao, mint rice, mint pulao

Monday blues came in early this week. I had a one day weekend. Just Sunday… Sigh! I technically had a Saturday, but that was spent attending an event at Office and all my usual Saturday stuff landed into my Sunday and I was left with no rest day.

Between my load of laundry and dusting the house, I have absolutely no idea where that Sunday just disappeared into thin air. Literally, I blinked and my weekend was over.

I’m a planner, at least I try to be most of the times. Not necessarily execute all that I planned but plan I do. My weekly meals are all well planned on Saturday. I buy all the groceries and vegetables over the weekend and chalk out a small menu on a post it and stick it onto my fridge. This way I don’t need to stress out on weekdays wondering what to cook next. I still fret around about what to cook, but that fretting is now limited to Saturdays. I also wash all my vegetables and fruits on the weekend and sometimes chop them and store them in the fridge to make my weeknights easier. With my erratic work schedule, I need all the prep I can do.

Guess what happens when the planner loses one day of prep time. She panics!!!

pudina pulao, mint rice, mint pulao

That’s when come out simple recipes that can be whipped up in a jiffy. And so I made this evergreen Mint Rice or Pudina Rice. I did not have to go out and buy anything. Well… at least not the hero of the dish – the Mint. I’ve spoken a lot about my little Mint patch many times before, so I won’t bore you with that once again. 

This Mint Rice requires no prep in advance at all. It also uses exactly 2 vessels – the blender or mixer and the pressure cooker. Just blend together the mint, coriander leaves, spices, ginger and garlic and cook it along with the rice and some optional vegetables in the pressure cooker. You can use your rice cooker or even a deep saucepan to make this Mint Rice.

I added potato, tomato and green peas. You can skip them or go ahead and add vegetables like green beans or broccoli. I assure you it will taste amazing. 

Mint Rice tastes great with mixed vegetable Raita or plain yoghurt.

pudina pulao, mint rice, mint pulao

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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Mint Rice | Pudina Rice | Pudina Pulao


pudina pulao, mint rice, mint pulaoMint Rice is a one pot dish of rice cooked along with a mint puree, vegetables and spices.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Serves 2-3

Ingredients:


1 cup chopped Mint leaves
0.5 cup chopped Coriander Leaves
0.75 cup Basmati Rice
1 Onion
1 Tomato
1 Potato
0.25 cup Green Peas
1-2 Green Chilli
1 Tbsp chopped Ginger
1 Tbsp chopped Garlic
1 tsp Coriander Powder
1 tsp Cumin Powder
0.25 tsp Garam Masala
1 tsp Cumin Seeds
2 Cloves
1" Cinnamon stick
1 Bay Leaf
0.5 Lime
3-4 tsp Oil
1.5 cups Water
Salt to taste

Method:


1. Wash the basmati rice until the water runs clean. Drain and keep aside.
2. Slice the onions and chop the tomato. Peel and dice the potato.
3. In a blender or mixer, blend together the mint leaves, coriander leaves, green chilli, ginger, garlic, coriander powder, cumin powder and juice of half a lime along with 1-2 Tbsp water to a smooth paste.
4. Heat oil in a pressure cooker and add the cumin seeds, cloves, cinnamon and the bay leaf.
5. Fry for 1 minute on medium heat or until fragrant.
6. Add the onions and fry until browned slightly.
7. Now add the green peas, potato and tomato and fry for 30 seconds.
8. Add the mint-coriander paste and mix well.
9. Add in the rice and mix well.
10. Add 1.25 cups of water, garam masala and salt to taste.
11. Cover and pressure cook for 2-3 whistles or 5-8 minutes after the pressure builds up.
12. Serve hot with raita.



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Aloo Methi Recipe | How to make Punjabi Aloo Methi [Video]


Aloo Methi is a popular mildly spiced North Indian dry curry made by tossing boiled potatoes with cooked fenugreek or methi leaves. Aloo Methi is a quick and simple vegan curry.

In a hurry? Jump to Video or Jump to Recipe

vegan Indian curry made of potatoes and fenugreek leaves

Hiya friends!! I'm back.

I hope you guys had a wonderful Diwali with your friends and family. I had my best Diwali in several years. Last year, we were in Bali for Diwali. The year before that, we were in Cambodia. So it's been a few years that I actually got involved in the festivities. This year, we decided to go home to Goa for Diwali and it was the best decision ever.

We met all our neighbors and we reminisced about the good old days. We cooked snacks and sweets and distributed it among friends and family. I met my school besties and had some good laughs. And I went for the one event that you will never get outside of Goa - the Narakasuras!!

vegan Indian curry made of potatoes and fenugreek leaves

While Diwali is celebrated by the whole country, each region has a different religious significance attached to the festival. In Goa and most of Karnataka, Diwali is celebrated as the day when Lord Krishna slayed the demon Narakasura. In Goa, people build effigies of Narakasura prior to Diwali, and on the Diwali eve's night, these Narakasuras are paraded throughout the city and burnt in the wee hours of morning of Diwali. Although I've lived in Goa most of my life, I never ventured out at night to see these creations. This time was our first and it was amazing. I applaud the creativity and hard work of all the people who created these beauties. If you are ever in Goa around Diwali, make sure you don't miss this competition, it is worth watching. 

While I never wanted to come off the Diwali high, I had to. So now I'm back to work, although I must say unwillingly. And I'm back to everyday cooking too. Eating the rich festival food, definitely made us all crave for some simple home cooking. 

I will be sharing my Diwali cooking soon, but until then I have this simple yet delicious Aloo Methi for you guys. This Punjabi style Aloo Methi is one of the quickest curries to make, and yet it is a family favorite. Aloo Methi is a simple mildly spiced curry made by tossing boiled potatoes along with cooked methi leaves. Aloo Methi tastes best with Roti, Naan or with Rice and Dal.

vegan Indian curry made of potatoes and fenugreek leaves


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




Video Recipe





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Aloo Methi Recipe


vegan Indian curry made of potatoes and fenugreek leavesAloo Methi is a popular North Indian dry curry made with boiled potatoes and fenugreek or methi leaves. Aloo Methi is a mildly spiced vegan curry.

Recipe Type:  Side
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Total time:     60 minutes
Yield:                2

Ingredients:


1 bunch Methi Leaves or 3 cups Fenugreek Leaves
2 medium Potatoes, boiled and cubed
0.5 tsp Cumin Seeds
1 tsp Ginger Garlic Paste
3-5 dry Red Chillies
0.5 tsp Turmeric Powder
Pinch of asafoetida (hing)
1 tsp Coriander Powder
3 tsp Oil
Salt to taste
Water as required

Method:


1. Chop the methi leaves and add 0.5 tsp of salt. Mix well and keep aside for 20-30 minutes.
2. Squeeze out as much water from the methi leaves as you can and keep aside.
3. Heat oil in a pan, add the cumin seeds.
4. Once the cumin seeds brown, add the dry red chillies.
5. Saute for 30-40 seconds and add the ginger garlic paste.
6. Saute until fragrant.
7. Add the methi leaves and fry until wilted.
8. Add the asafoetida, turmeric powder, coriander powder and salt. Mix well.
9. Add a little water and cover and cook until the methi leaves are completely cooked.
10. Add in cubed boiled potatoes and mix well.
11. Stir fry for 3-4 minutes.
12. Serve hot with chapati or roti.


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


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

In a hurry? Jump to Video or Jump to Recipe

spiced scrambled tofu with wilted spinach


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

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

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

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

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

spiced scrambled tofu with wilted spinach

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

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

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

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


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


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



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Video Recipe






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Spinach Tofu Scramble Recipe | How to make Scrambled Tofu


spiced scrambled tofu with wilted spinachScrambled Tofu made with wilted spinach. Serve it with some toast to make a vegan and healthy breakfast.

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

Ingredients:


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

Method:


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


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