Showing posts with label Gravy. Show all posts
Showing posts with label Gravy. Show all posts

Lauki Kofta Recipe [Video Recipe]

Yum

Dumpling made from Bottle Gourd and simmered in a creamy tomato and nut based vegan gravy. 

Bottle gourd dumplings in a tomato based gravy

So I've had a good last week. My bestie flew in on Sunday and we had one of those "Shop-till-you-drop" evenings, where we managed to fill her empty bag with all sorts of stuff and our tummies with some guilty goodness. She even got me juicy ripe sweet Mankurad Mangoes, a variety only available in Goa and cherished by all back home. I'd forgotten how delicious they tasted. Thank you Nammu!

And then there was a very slow monday at work, which was just fine with me.

Tuesday was Labor Day, so we took full advantage of the holiday and went out to meet more friends.

That's how the week looked like, meeting friends and eating delicious mangoes that reminded me of my seaside state of Goa. And yes, the rains!!!

It's also been raining heavily at nights with strong winds. The kind of nights you want to sit near the window with a cup of hot tea and feel the occasional spray of water on your face. I've been enjoying those.

A good mood also makes me want to cook good food. So I've been whipping up some delicious indulgent treats. Did you check out my last post on Eggless Blueberry Muffins? They are a winner and definitely not to be missed!

Bottle gourd dumplings in a tomato based gravy

While I was onto to cooking good food, I made this Lauki Kofta in a creamy spicy tomato based gravy too. One more into the indulgent basket. The only reason I feel a little less guilty about this one is because of the Bottle Gourd or Lauki - it is super healthy. Bottle Gourd is full of water and fiber and is perfect for summers. It is known to cool down your body plus help you reduce weight.

Although I know it is good for me, I am not particularly fond of bottle gourd. But this is one of the only ways I really enjoy it. It is also a sneaky way to make your kids / family eat this bundle of health.

Traditionally, koftas are dumplings made of meat, but this is a vegan version of the same. Also, koftas are usually deep fried. I tried to make it slightly healthier by shallow frying them in a Paddu Tava. You can bake them or shallow fry them in a regular pan too.

Bottle gourd dumplings in a tomato based gravy


Bottle gourd dumplings in a tomato based gravy
Shallow frying in a paddu tava

Bottle gourd dumplings in a tomato based gravy

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

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

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




---------------------------------------------------------------------------------------------------------------------------

Lauki Kofta

Bottle gourd dumplings in a tomato based gravy
Bottle gourd dumplings in a tomato based gravy 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              2-3 Servings

Ingredients:


For the Lauki Kofta


1 whole or 2.5 cups grated Lauki or Bottle gourd
3-4 Tbsp Besan / Gram flour
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 tsp Salt
Oil to fry the Kofta

For the Creamy Tomato Gravy


2 medium Onions
2 medium Tomatoes
0.25 cup Cashews
0.5 tsp Garam masala
1 tsp Red Chilli powder
1 tsp Cumin Seeds
2 Tbsp Oil
Salt to taste
Water as required
Coriander leaves for garnishing

Method:


To make the Lauki Kofta


1. Peel and grate the lauki. Squeeze out as much water as you can from the lauki and keep the water aside to use later.
2. Add the garam masala, red chilli powder, ginger-garlic paste, besan and salt.
3. Mix well. If the dough is too stiff, add a little of the water set aside. If the dough is too watery, add more besan.
4. Shape the dough into koftas.
5. At this point, you can choose how to cook the koftas, you can deep fry them until golden brown or shallow fry them. I fried in a paddu tava. You can use a regular pan to shallow fry, however you may need to flatten the koftas a little bit. You can also bake or deep fry the koftas.
6. Fry them until golden brown and crisp. Keep the kofta aside.

To make Creamy Tomato Gravy


7. Soak cashews in warm water and keep aside. You can use almonds instead.
8. Grind together the onion, tomato and ginger-garlic paste with a little water until smooth.
9. Heat oil in a pan and add the cumin seeds.
10. Once the cumin seeds brown, add the onion-tomato paste and cook on low flame until the water evaporates.
11. In the meanwhile, grind the cashew or almonds into a fine paste using a little water.
12. Once the gravy thickens, add the red chilli powder, garam masala and cashew paste. Mix well.
13. Add the squeezed lauki water as required. Add more water for a thinner consistency.
14. Add salt and mix well.
15. Simmer for 4-5 minutes on low heat.
16. Add the koftas and garnish with finely chopped coriander leaves.
17. Serve hot with rice or roti.


Bottle gourd dumplings in a tomato based gravy


    If you liked this, you may also like:


    baby corn masala tomato gravy north indian curry
    Babycorn Masala

    restaurant dal fry dhal tadka toor tuvar pigeon pea split lentil
    Dal Fry
    How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com
    Gujrati Undhiyu
    Read more ...

    Chhole Palak | Chickpeas and Spinach Curry

    Yum

    Chhole Palak - Vibrant mildly spiced curry made with spinach and chickpeas. Guilt-free and hearty. Get ready for compliments!!

    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.com

    This week I resurrected two things, a phone and this recipe of Chhole Palak.

    I am an Engineer, yet (or may be that is exactly why) I believe in if it isn’t broken, don’t fix it. So while my little nokia brick phone continued to work fine over the years, I never thought I needed a new phone. I had friends grumbling that I’m the only one who is not on WhatsApp while their grandma’s had embraced the new technology. My dad actually did it before me. Finally, 3 years ago, I agreed to move on with the world and buy a smartphone.

    I was so used to a little thing that fit into my pockets and could be dropped a hundred times (sometimes in water too) and nothing would ever happen to it. I guess I kinda did the same thing to my not-so-robust smartphone and now it is broken. The verdict is out – it can never be fixed. My trusty (not so trusty anymore, isn’t it?) smartphone is gone and will never be back. At least I got my data off it. But by the time I decide what my next smartphone should be, I resurrected my little nokia brick phone and guess what? It works like a dream, till date.

    I’ve been off all social media for a week. No WhatsApp, no Instagram, no Pinterest. Not good news for the blogger in me, but very good news for the reader in me. I had so much time; I finished 2 books in 4 days and was craving for more. I have a temporary smart phone now, but I also have 2 more books that I’m determined to finish. Wish me luck.

    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.com


    The second thing, I resurrected was this 2 year old recipe – Chhole Palak. Smooth vibrant green spinach gravy with just a hint of chilli and garlic and soft salty well cooked chickpeas. Pair it with some soft Naan bread or whole wheat rotis, and be ready to accept all those compliments.

    Now the first thing I think of when I see spinach is Palak Paneer. The famous spinach and cottage cheese curry. Two years ago we went to a restaurant and had their palak pindi chhole and loved it. That was the first time I tried to make Chhole Palak. I wish I could smuggle that recipe out from the chef who prepared it, but until then, I'm trying out my own versions. While the restaurant version had finely minced spinach, I went ahead and blended it into a silky smooth puree just like in Palak Paneer.  See how vibrant that green is? Secret to how to maintain that brilliant green is in the recipe below.

    This was the first time I ever ate spinach with chickpeas. Common knowledge has it that spinach pairs really well with all types of cheese, but adding chickpeas, was definitely a revelation to me.  I love chickpeas; there is no doubt about it. Whenever I cook chickpeas, I always make extra. They are brilliant to snack on, especially in the form of this Chhole Chaat or chickpea salad. Flavor rules always, but there is something else that has kept me coming back to this recipe. It is guilt free and filling. On the day I took it for lunch, it kept me from feeling hungry for a long time. Perfect for the days when I am looking for a healthy meal with minimal effort. 

    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.com


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

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

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


    If you liked this, you may also like:

    • Palak Paneer - Spinach and cottage cheese curry
    • Palak Dal - Dhal made with spinach and spices.
    • Pindi Chhole - Simple curry made with chickpeas and tea.
    • Amritsari Chhole - Chickpeas cooked with tea and then added to a tomato based spicy masala.



    Chhole Palak | Chickpeas in Spinach Gravy


    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.comChickpeas cooked in a spiced gravy made with spinach

    Recipe Type:  Main Course
    Cuisine:          North Indian
    Prep Time:     8 hours 
    Cook time:     45 minutes
    Yield:              2 Servings

    Ingredients:


    1 cup uncooked Chickpeas (Chhole) or 1 Tin of Chickpeas
    3 cups chopped Spinach
    1 large Onion
    2-3 cloves of Garlic
    1/2 inch piece Ginger
    1-2 Green Chillies
    1 tsp Cumin seeds
    3-4 tsp Mustard Oil 
    Salt

    Method:


    Soak the chickpeas overnight or for 6-8 hrs (if using uncooked ones).
    Boil them with 1-2 tsp of salt and water until they are done and not mushy.
    Drain the water and keep aside. 
    Wash the spinach thoroughly and drain it.
    Heat water in a large pot and once it comes to a boil, add the spinach in. 
    Boil the spinach for 7-8 minutes without covering the pot. Turn off the heat and allow the spinach to stay in the hot water for another 2-3 minutes.
    Drain the spinach and immediately immerse in cold water or water with ice cold water. This is what retains the vibrant green of the spinach.
    Grind the ginger, garlic, onion and green chillies together with a little water until smooth.
    Heat oil in a kadhai/pan and add the cumin seeds.
    Once they are slightly browned, add the onion puree and fry until slightly browned or for 3-5 minutes on low heat.
    Add the spinach and mix well. Simmer on low heat for 5 minutes. Do not cover. Covering the spinach while it cooks turns it from bright green to a more brownish green.
    Add chickpeas and cook for another 2-3 mins.
    Add salt. Be aware of the fact that the chickpeas are already salted.
    Serve hot with rice/roti/naan.
    If you plan to store it for later, allow it to cool to room temperature before covering the curry, else it will lose the vibrant green color.


    how to make chhole palak recipe, chana palak recipe, spinach and chickpea recipes, vegan curry recipe, vegan chickpea curry at www.oneteaspoonoflife.com

    Read more ...

    Pindi Chhole

    Yum

    My second recipe with tea and chickpeas. Pindi chhole is a simple vegan chickpea curry made with chickpeas (kabuli chana /chhole) cooked with tea and tempered with spices.

    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe

    So who had fun over the weekend? Did you try my Sunday lunch special? In case you missed, you should try out this Jackfruit Biryani / Kathal Biryani. It even has a vegan option. Don't you just love me!

    I had a fun/busy weekend as usual. I had all plans of going for a movie, but the disappointing reviews left me with a big 3 hour gap in my weekend. Sad and Yay!! No movie, but at least 3 more hours of just doing nothing. I could fit in one long walk this weekend. Since we lazy people barely workout in the week, we make it a point to go for these ridiculously long walks on the weekend. All Gee's fault really. This trend was totally started by her!! Although our walks usually end up in a plate of Pani Puri or Tomato Puri, but hey, at least we get some fresh air. Just some, with all the pollution around.

    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe

    Back to my Pindi Chhole recipe....

    This is my second recipe of Tea+Chickpeas. While this Amritsari Chhole was made with an onion-tomato based masala, this one is different. Simpler, actually!! Double YAY!!

    As far as your chhole or chickpeas have been boiled, this is an instant recipe. Ready in less than 15 minutes. Now that is what I call Healthy Fast Food!

    This recipe starts exactly like the Amritsari Chhole, with the dried chickpeas being soaked overnight. You can make this with canned chickpeas that have already been cooked, but then you miss out on the cooking-with-tea part and I somehow feel that is what makes this recipe so good. So if you are looking for an instant option, you can probably just simmer the canned chickpeas in a tea decoction for a while, but I'm not sure it would taste the same.

    So after it has soaked and you have cooked the chickpeas with spices and tea, all you really need to do it heat oil, fry a lot of mince or paste of ginger and garlic. This is what gives it most of the flavor. Then add the spice powders. Some sort of souring agent, traditionally dried pomegranate seeds (anardana)  are used, but you can use dried mango powder (amchur) or tamarind juice. Lime juice can also be used. Keep aside a little bit of the chickpeas and add the remaining to the pan. The chickpeas that you have kept aside, need to be mashed and then added. This helps in giving you a thicker gravy in the absence of tomato and onions. 

    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe


    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe

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

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

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

    If you liked this, you may also like:




    Pindi Chhole


    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe Pindi Chhole is a vegan chickpea curry made by cooking chickpeas or kabuli channa along with tea and later adding a tempering of ginger-garlic and spices.

    Recipe Type:  Main Course
    Cuisine:          North Indian
    Prep Time:     8 Hours (Includes chickpea soaking time)
    Cook time:     45 minutes
    Yield:              Serves 2-3

    Ingredients:


    1.5 cups dried Chickpeas / Kabuli Chana
    1 Bay leaf
    2-3 Cloves
    1 Green Cardamom
    1 Black Cardamom
    5-6 Peppercorns
    1” piece Cinnamon
    1 Tea Bag or 1 tsp tea powder tied in muslin cloth pouch
    2 tsp Ginger-Garlic Paste (Preferably freshly ground)
    1-2 tsp Coriander Powder
    1 tsp Cumin Powder
    ½ tsp Red Chilli Powder
    ½ tsp Turmeric Powder
    1 tsp Kasuri Methi
    ½ tsp Carom seeds / Ajwain
    ½ tsp Black Salt / Kala Namak
    1 tsp Anardana Powder or 1 tsp Amchur or 1 Tbsp Tamarind Juice or Lime juice
    4-5 tsp Oil
    Salt to taste
    Water as required
    Coriander leaves for garnish

    Method:


    Soak the chickpeas in water overnight or for 8-10 hours.
    Cook the chickpeas in 2 cups of water along with the tea bag, bay leaf, cloves, cinnamon, peppercorns, green cardamom, black cardamom and ½ tsp salt until the chickpeas are cooked. I pressure cook them, and it takes me around 2-3 whistles or 8-10 minutes for the chickpeas to be cooked. The chickpeas should be well cooked but not mushy.
    Heat oil in a kadhai or pan and add the carom seeds.
    Once the carom seeds brown, add the ginger-garlic paste and sauté until fragrant.
    Keep aside ¼ to ½ cup of chickpeas aside and add the rest along with 1 cup of the water it was cooked in.
    Add coriander powder, cumin powder, red chilli powder, turmeric powder and black salt.
    For sourness, add any one of the following – anardana (dried pomegranate seeds) powder or amchur (dried mango powder) or tamarind juice or lime juice. Use what is available with you.
    Crush the chickpeas that were reserved aside and add to the pan.
    Add kasuri methi and simmer for 4-5 minutes until thick. Adjust salt and spices as per taste. Add more of the cooking water if you would like a thinner consistency.
    Garnish with chopped coriander leaves.
    Serve hot with Puri or Roti.


    How to make Pindi Chhole, pindi chhole recipe, vegan chickpea recipe, vegan garbanzo curry recipe, how to make chhole, chhole recipe
    Read more ...

    Amritsari Chhole

    Yum

    It is time for Tea Lovers like me to get excited, this dark vibrant Amritsari Chhole is cooked along with tea and spices.

    How to make Amritsari Chhole recipe at www.oneteaspoonoflife.com How to cook pindi chhole with tomato at One Teaspoon Of Life Vegan Chickpea Recipes

    Would I skip the chance to have TEA for lunch? Probably not!

    When a recipe calls for Tea as an ingredient, I'm more than likely to try it out. There was no way I'd skip making this wonderfully vibrant Amritsari Chhole.

    Chhole has always been a house favorite. When we go to any North Indian restaurant or may be just the food court at the mall, Raj consistently orders Chhole-Bature. Just to prove he isn't this predictable, he toys with available options, but eventually we do end up with a bowl of dark Chhole and a spaceship sized Batura on our table. That man, so predictable, I say!!

    How to make Amritsari Chhole recipe at www.oneteaspoonoflife.com How to cook pindi chhole with tomato at One Teaspoon Of Life Vegan Chickpea Recipes

    So come weekend, I made this dark spicy Amritsari Chhole with soft fluffly Puris. To make Amritsari Chhole, you need to soak the dried chickpeas or kabuli chana/chhole overnight. The next day cook it along with spices and a tea bag. It is this Tea that gives it that wonderfully dark handsome look.

    I love to try out different types of teas - Green Tea, Darjeeling Tea, Fennel Tea and what not. But when it comes my daily cuppa Chai or Tea, it has to be Assam Tea. That dark bold tea boiled with milk and sugar, sometimes with added ginger is what I crave every morning and evening. It is this kinda tea, dark bold Tea that works best with this recipe as well. Light teas will not impart color or the depth of flavor that Amritsari Chhole is made up of.

    How to make Amritsari Chhole recipe at www.oneteaspoonoflife.com How to cook pindi chhole with tomato at One Teaspoon Of Life Vegan Chickpea Recipes

    If you don't have tea bags at home, just tie up regular tea powder or tea leaves in a small piece of muslin cloth and add it while cooking the chhole. You can make a similar pouch of the spices too and add it to the chhole.

    Anardana or dried Pomegranate seeds powder is added for sourness in Amritsari Chhole. If you don't have it (I usually don't), just replace it with Amchur (dried Mango Powder) or tamarind juice. Also, in this recipe I have not used any ready made store bought Chhole Masala Powder, but I've used the Spice Powders that are available in every Indian Kitchen.

    How to make Amritsari Chhole recipe at www.oneteaspoonoflife.com How to cook pindi chhole with tomato at One Teaspoon Of Life Vegan Chickpea Recipes


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

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

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

    If you liked this, you may also like:

    • Chhole Palak - Chickpeas cooked in a palak / spinach based gravy.
    • Rajma - Red kidney beans cooked with a spicy tomato based masala.
    • Corn Tomato Bharta - Curry made with grilled or roasted tomatoes and sweet corn.




    Amritsari Chhole


    How to make Amritsari Chhole recipe at www.oneteaspoonoflife.com How to cook pindi chhole with tomato at One Teaspoon Of Life Vegan Chickpea RecipesAmritsari Chhole is made by cooking Chickpeas/ kabuli chana along with tea, spices, tomato and onion.

    Recipe Type:  Main Course
    Cuisine:          North Indian
    Prep Time:     8 Hours (Includes chickpea soaking time)
    Cook time:     60 minutes
    Yield:              2-3 Servings

    Ingredients:


    1 cup dried Chickpeas / Kabuli Chana
    2 medium Onion
    2 medium Tomato
    4-5 cloves Garlic
    1" piece Ginger
    1 Tea bag
    1 Bay leaf / Tej patta
    1" piece Cinnamon / Dalchini
    1-2 Green Cardamom
    1-2 Black Cardamom / Badi Elaichi
    2-3 Cloves
    1 tsp Jeera / Cumin seeds
    2 Tbsp Pomegranate seeds / Anardana or 1 tsp Amchur / Dry Mango Powder
    2-3 tsp Coriander powder
    2-3 tsp Cumin powder
    2 tsp Red chilli powder
    2 Tbsp Oil
    1 Tbsp Kasuri Methi
    Salt to taste
    Water as required
    A handful Coriander leaves

    Method:


    Soak the kabuli chana in 2 cups of water overnight.
    Pressure cook the chana along with 2 cups water,tea bag, bay leaf, cloves, cinnamon, green cardamom, black cardamom and around 1 tsp of salt until soft. It took me around 3-4 whistles or around 10-12 mins.
    Drain the cooked chana and preserve the water. Discard the tea bag, cloves, cinnamon and bayleaf.
    Dry roast the anardana and grind into a coarse powder. If you don't have anardana, you can use amchur.
    Grind the onion along with the ginger and garlic
    Heat oil in a pan and add the cumin seeds
    Once they brown slightly, add the onion paste. Fry until all the water has evaporated and the onion turns slightly brown
    Grind the tomato into a paste and add to the pan
    Add all the spices to the pan and cook until the oil separates or around 8-10 mins on low flame
    Add 1 cup of the water the chana was cooked in to the pan and simmer for 2 mins
    Add the chana and salt. Add more of the cooking water if needed and simmer for another 5 mins.
    Add kasuri methi and simmer for 1 minute.
    Garnish with chopped coriander leaves
    Enjoy hot with puris or roti


    How to make Amritsari Chhole recipe at www.oneteaspoonoflife.com How to cook pindi chhole with tomato at One Teaspoon Of Life Vegan Chickpea Recipes

    Read more ...

    Undhiyu | Gujarati Undhiyo | Gujarati Mix Vegetable Curry

    Yum

    Try this hearty warming bowl of Undhiyu (Undhiyo) or Gujarati mix vegetable curry made with the best of winter produce before the season ends!

    How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

    Food is how I celebrate and this mix vegetable Gujarati Undhiyu is just that. A celebration in your mouth. Full of seasonal winter vegetables and spices. A warming bowl of curry. I made this last week. Somehow it took me a week to get this published. I cooked some other amazing dishes like this Vegan Zucchini Kale Lasagna that I was really excited to post about, and somehow this celebratory bowl just took the backseat. Not that this is any less amazing, but I was super excited to have tried my hand at making vegan cheese that I had to bring it out to the world just as quickly as I could. 

    Back to my all-time favorite Gujarati curry - Undhiyu. While one thinks of India as a predominantly vegetarian eating country, it happens we are all wrong. Apparently a lot of India actually caters to the non vegetarians, but there is one state that never lets down vegetarians - Gujarat. The western most state of India is full of flavorful vegetarian food. From Dhokla to Handvo and similar scary sounding dishes that actually explode with flavor in your mouth to this super delicious Undhiyu. Undhiyu in it's humblest form is actually just a simple mix vegetable curry that is made using seasonal winter vegetables and a masala paste made using coconut, fresh coriander leaves and a few spices.

    I had forgotten how much I liked Undhiyu until recently my sis's sis in law got us some. I couldn't get enough of it. I could have eaten the entire pot full of curry, but hey, I'm not that rude, I had to leave some for the rest. I HAD to make some of my own that I need not share with anyone, except of course Raj. I can rarely sneak food without him knowing, after all, he does the dishes. I love that man.

    How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

    Traditionally, Undhiyu uses the following vegetables:
    • Potato
    • Sweet Potato
    • Baby brinjal or eggplant
    • Purple yam
    • Raw banana or plantain
    • Fresh Toovar or Pigeon Peas (Togarikalu)
    • Fresh Surti Papdi or Hyacinth Beans (Avarekai / Avarekalu)

    A lot of this can be substituted if it is not the season or not available in your area. I could get most of it, except the purple yam. I'm yet to find it in Bangalore. I used Arbi. You can replace it with any variety of yam. The fresh toovar or pigeon peas can be replaced with fresh green beans. The surti papdi can be replaced with green beans and the surti beans can be replaced with Edamame. Don't worry about having the exact ingredients, just use what is available.

    Apart from the vegetables, steamed balls made of gram flour or besan, spices and methi leaves (fenugreek leaves) called Muthia are also added for more flavor and texture. Methi leaves add a nice salty fragrance to the dish. But if you cannot find methi, feel free to replace with dill leaves, coriander or any fragrant greens. You can also buy ready made muthia in some places, like Ahmedabad and Mumbai.

    How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com

    Undhiyu gets all its flavor from the green masala. The green masala is made by blending together fresh coriander leaves, fresh coconut, ginger, garlic, green chillies, sesame seeds, coriander powder, cumin powder, sugar, salt and lime juice. This masala in then stuffed into brinjal, raw banana and into baby potatoes if you use them. Then just heat oil in a pressure cooker and layer the vegetables and leftover masala and cook for 1-2 whistles until done. A pressure cooker drastically cuts down the cooking time making it a very quick cooking dish. However, if you don't own a pressure cooker, just use a covered flat bottomed saucepan or pot, preferably deep.

    Undhiyu is generally eaten with either roti or puri.

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

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

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

    If you liked this, you may also liked:
    • Vegetable Jalfrezi - Curry made by cooking mix vegetables in a tomato based masala.
    • Mushroom Cafreal - Semi dry Goan curry made by marinating mushrooms in a coriander masala and stir frying.
    • Gobi Mussallam - Cauliflower cooked in a creamy rich gravy.




    Undhiyu | Gujarati Undhiyo | Gujarati Mix Vegetable Curry


    How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.comGujarati Undhiyu or Undhiyo is a vegan mix vegetable curry made with seasonal winter vegetables, methi muthia and a coriander based masala.

    Recipe Type:  Main
    Cuisine:            Gujarati, Indian
    Prep Time:     30 minutes
    Cook time:     45 minutes
    Yield:                Serves 4-5


    Ingredients:


    The Vegetables:


    5-6 Baby Potatoes
    3-4 small Brinjals
    3-4 Arbi or 1 Purple Yam
    1 raw Banana
    1 small Sweet Potato
    1/4 cup fresh Toovar or Pigeon Peas or Green Peas
    1/4 cup fresh Surti beans or Hyacinth Beans or Edamame
    8-10 fresh Surti Papdi or Green Beans

    For the green masala:


    1 cup chopped Coriander
    1/2 cup grated Coconut
    1 large Onion
    3-4 Garlic cloves
    1/2" Ginger piece
    1-2 Green Chilli
    2-3 tsp Coriander Powder
    1-2 tsp Cumin Powder
    2 tsp Sesame Seeds
    1 tsp Sugar
    Juice of 1/2 lime
    Salt to taste

    For the methi muthia:


    1/2 cup Gram Flour or Besan
    1/2 cup chopped Methi
    1 green Chilli
    1/2 tsp Ginger paste
    1 tsp Lime Juice
    1 tsp Coriander Powder
    1/2 tsp Cumin Powder
    1/2 tsp Sugar
    1/4 tsp Turmeric Powder
    3 tsp Oil
    3-4 Tbsp Water
    Salt to taste

    For the tempering (tadka):


    4-5 Tbsp Oil
    1/2 tsp Carom seeds or Ajwain
    1/2 tsp Cumin seeds or Jeera
    1/4 tsp Asafoetida or Hing
    3/4 cup Water

    Method:


    To make the methi muthia:


    Mix together the gram flour, chopped methi leaves, ginger paste, crushed green chilli, coriander powder, cumin powder, turmeric powder, sugar, lime juice, salt, 1 tsp oil and the water until combined.
    Shape into marble sized balls.
    Heat a steamer and place the muthia in it.
    Steam for 7-8 minutes until cooked.
    Heat 2 tsp oil in a pan.
    Add the steamed muthia and saute until slightly browned.

    To make the green masala:


    Grind together all the ingredients for the green masala. If the mixture is too dry and difficult to grind, add only 1 tsp of water to help grinding. Adding too much water will make the consistency of the masala too loose.

    To make the Undhiyu:


    Peel the raw banana and cut into large chunks. Make a slit on the chunks for the stuffing.
    Peel and halve the arbi.
    Chop the sweet potato into chunks.
    Make a criss cross lengthwise slit on the brinjal and the baby potato.
    Chop the surti papdi or the beans into 1" pieces.
    Stuff the brinjals, potatoes and raw banana with the masala.
    Heat 4-5 Tbsp oil in the pressure cooker.
    Add 1/2 tsp carom seeds (ajwain) and cumin seeds.
    Once they brown slightly, add the asafoetida (hing).
    Add the surti papdi, surti beans and the fresh toovar.
    Add half the leftover masala and mix well.
    Now add the arbi and sweet potato.
    Sprinkle over the rest of the green masala. Sprinkle over 2-3 pinches of salt.
    Now layer the stuffed vegetables on the top along with the stir fried muthia.
    Sprinkle a pinch of salt.
    Add 3/4 cup of water from the side. Cover and pressure cook for 2-3 whistles or 8-10 minutes.
    After the pressure settles, open the pressure cooker and gently mix the curry without breaking the stuffed vegetables.
    Serve hot with roti or puris.


    How to make gujarati undhiyo recipe at One Teaspoon Of Life. How to make vegan mix vegetable curry recipe at www.oneteaspoonoflife.com
    Read more ...

    Alsane Tonak | Goan Pao Bhaji

    Yum

    How to make goan bhaji pao, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com
    You know that feeling when you soooo want to eat something, you can already taste it before you have laid your hands on it, but it is so far away that you cannot reach it? Disappointed?

    I miss Pao!!

    Pao, sometimes called the lifeline of Goa, is a bread that was introduced to Goa by the Portuguese settlers and is by far the best bread I've ever had. Pao, sometimes called Pav, is available almost all through the country, but no one makes it the way it is made in Goa. It has a crusty outside and a chewy crumb; a texture that is just incomparable. Pao is such an integral part of Goan cuisine, that the Government actually subsidizes the cost of Pao.


    I've pretty much eaten Pao every single day I lived in Goa. I've bought it for my grandparents when it cost as little as 25 Paise and today, when it costs 20 times more. I still wait for the Poder (local Pao seller) to come on his bicycle fixed with a cane basket in the back, honking his way through the meandering little streets bringing bread to every local man.

    Look at this variety of wonderful Pao that I picked up on my recent vacation to Goa.

    How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com

    Just this week, I was in Goa. It was a short 5 day vacation where I met up with family and haunted all our favorite food joints across the state. While Bangalore is cosmopolitan and you pretty much get everything here, except probably the purple yam. I miss those certain somethings, that I took so much for granted when I stayed in Goa - a simple cheesy Mushroom Capsicum sandwich; Gobi Manchurian made exactly how it is supposed to be, fresh and with no food coloring; Chocolate cakes with chocolate cream that are to DIE for; that too sweet, yet perfectly enjoyable Badam Milk that you have to drink standing outside on the road; Samosa which has little pieces of beetroot in it along with the potato; that garlicky Batata Vada and lastly, loads and loads of Pao Bhaji. 

    As much as I miss that wonderful Pao, I miss the coconut filled Bhaji too. It is pretty much my standard breakfast when I go to Goa. The Goan Pao Bhaji is very different from the Mumbai Pav Bhaji that is made with mashed potatoes and mixed vegetables. The Goan Pao Bhaji is usually made with some beans and coconut. Sometimes with Mushrooms too.

    How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com

    Goan bhaji is also called Tonak with Alsane Tonak being the popular one around. Alsane or Alsande are red cowpeas. To make Alsane Tonak, these red cowpeas are simmered in a spicy roasted coconut masala. 

    To make Alsane Tonak, you need to coax the coconut gently to turn golden brown, before you grind it along with spices to make the Tonak gravy. This Alsane Tonak is not a recipe to be rushed, it encompasses the spirit of Goa - Relaxed, Sosegado... This is where you add all your love and patience into the otherwise simple gravy. The darker the color, the better the dish. However, don't burn it, trying to get it dark. 

    When you go to a restaurant and ask for a "Mixed Bhaji", you will get the Tonak served with a helping of a simple Potato Bhaji on the side. So if the spice gets a bit much, let your next spoonful be the salty turmeric potatoes.

    How to make goan bhaji pao, pav bhaji,  alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com

    If you liked this, you may also like:




    Alsane Tonak | Goan Pao Bhaji


    How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.comAlsane Tonak is a Goan Pao Bhaji curry made by simmering red cowpeas in a spicy roasted coconut gravy.

    Recipe Type:  Side
    Cuisine:            Goan
    Prep Time:     8 hours
    Cook time:     1 hour
    Yield:                Serves 4-5


    Ingredients:


    1 cup Red Cowpeas, dried
    2 cups fresh Coconut, grated
    2 Onions, chopped
    1 Tbsp Coriander seeds
    2-3 Cloves
    5-6 Peppercorns
    0.25" Cinnamon
    1 Bay leaf, dried
    2-3 dry Red Chillies
    1/2 tsp Turmeric Powder
    1 tsp Garam Masala
    4-5 Kokum Peels or Marble sized Tamarind
    2-3 cloves Garlic
    0.5" Ginger
    4-5 tsp Oil
    Salt to taste
    Water as required

    Method:


    Soak the cowpeas overnight or for 7-8 hours.
    Drain the water and cook the cowpeas with 2 cups of water and 1/2 tsp Salt until done. The cowpeas should not be mushy, they should still have a bite. If using a pressure cooker to cook the peas, keep it for only 1-2 whistle and then release the pressure immediately, else they will overcook.
    Drain the water and keep aside. Do not throw out the water, we use it later in the recipe.
    Soak the kokum peels or tamarind in 1/2 cup of warm water and keep aside.
    Heat 3 tsp Oil in a kadhai or pan and add half the onions.
    Fry until the onions are translucent.
    Now add the grated coconut and on low flame roast until the coconut turns golden brown. Stir occasionally to prevent the coconut from burning. This slow roasting takes time, almost half an hour.
    When the coconut turns golden brown, add the cloves, cinnamon, bayleaf, peppercorns and dry red chillies and continue to roast for another 3-4 minutes.
    Allow to cool, then add the turmeric powder and the water in which the Kokum or Tamarind was soaked and grind to a fine paste.
    Crush the ginger and garlic into a coarse paste.
    Heat the remaining oil in a pan and add the onions.
    Fry until translucent. Now add the ginger-garlic paste and fry for 1 minute until fragrant.
    Add the ground coconut masala and mix well.
    Add the cooked cowpeas along with 0.75 cup water in which it was cooked.
    Add salt if required.
    Allow it to come to a boil, then cover and simmer for 4-5 minutes.
    Serve hot along with Goan Pao or bread.


    How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com




    Read more ...

    Cauliflower Rendang Curry

    Yum

    Cauliflower Rendang is a vegan version of the spicy flavorful Malaysian curry made with lemongrass, red chillies and coconut milk.

    How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
    Have you ever wondered how a fire breathing dragon feels? Fire in it's belly, fire in it's throat and fire on it's lips. I felt exactly the same way when I made this curry the first time. I was so excited with the bright red chilli paste that I ended up adding all of it and made this curry so hot that I felt like a fire breathing dragon for almost half the day. My tummy burned, by throat burned and my lips were literally on fire. Water didn't cool it off, neither did cold milk. 

    Ever felt this way? What did you do to calm the fire?

    How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
    Like lightening, in this case, the fire definitely did not strike a second time. I wised up. I used less red chillies. It was still hot, a Rendang is meant to be hot, but it was heat that I was comfortable with. Let me warn you though, I do eat spicy food at least 2-3 times a week, so I am spice tolerant. If you are not used to spicy food, I'd say go light on the chilli paste. You don't have to use all the chilli paste. You can store it in a glass jar in the fridge and use it to make some Honey Chilli Sauce or to add heat to other meals you cook.

    I'll let you in on a little secret - I absolutely LOVE Asian curries!!! Yeah, well, no secret...

    How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

    I was a big fan of Thai curries for a looong time, until I tried the Vegan Amok in Cambodia. And I kinda changed favorites. I've made that a couple of times with the Amok Powder I picked up in Siem Reap, it is sooo tasty, I feel like I'm cheating on Thai curry when I have it.

    The only Asian curry that I had heard for a long time, but never had a vegan version was the Malaysian Rendang. Usually Rendang is made from Beef or Chicken, but since I consume neither, I wanted to make my own vegan version of it. I added Cauliflower, Cauliflower greens, and Sweet Potato to replace the beef or chicken in the curry. And girl... it was goooooood...

    How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

    Have you ever tried sweet potato in a curry? If not, you really really should. I'm not such a big fan of boiled or roasted sweet potato, but when boiled in a curry, it is super tasty. I put it first in the Amok and now the Rendang, I've loved it both the times. Raj assumed he would be getting all the sweet potato in the curry, he was taken aback when he realised he had to compete with me in fishing them out in the curry.

    To complement the curry, I made a simple cumin rice where I cooked short grained rice with salt and cumin. It went really well with the Cauliflower Rendang. Next time you feel like having curry, try this rendang out and take pictures and tag me @oneteaspoonoflife on Instagram, or @OneTeaspoonLife on Twitter or share with me on Facebook.

    How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

    If you liked this, you may also like:




    Cauliflower Rendang Curry


    How to make vegan Malaysian Rendang curry at One Teaspoon Of LifeCauliflower Rendang is the vegan version of the Malaysian Rendang curry where Cauliflower and sweet potato are cooked in a spicy lemongrass, red chilli and coconut milk based sauce.

    Recipe Type:  Main
    Cuisine:            Asian
    Prep Time:     20 minutes
    Cook time:     45 minutes
    Yield:                Serves 2-3


    Ingredients:


    1/2 Cauliflower
    1 small Sweet Potato
    200ml Coconut Milk
    4-5 Lemongrass Stalks
    5-6 dry Red chillies
    1 tsp Cumin powder
    1 tsp Coriander Powder
    1/2 tsp Turmeric Powder
    4-5 Garlic cloves
    1/2" Ginger
    1 tsp Tamarind Pulp
    1 tsp Sugar
    2 Tbsp Oil
    2-4 Tbsp Water
    Salt to taste

    Method:


    Soak the dry red chillies in a cup of hot water and keep aside for 10 minutes
    Remove the outer layers of the lemongrass stalk until you reach the soft white center.
    Break the cauliflower into florets and cut the sweet potato into chunks.
    Drain out the chillies and remove the seeds.
    Grind 3 of the lemongrass stalks, chillies, cumin powder, coriander powder, turmeric powder, ginger, garlic, tamarind and sugar along with a little water to a fine paste.
    Heat oil in a pan and fry the paste for 3-4 minutes.
    Bruise the remaining lemongrass and add it to the pan along with the cauliflower and the sweet potato.
    Add salt and mix well.
    Cover and cook on low heat until the cauliflower and sweet potato are almost done. They should be slightly undercooked.
    Add the coconut milk and simmer on low heat uncovered for 8-9 minutes until you get the desired consistency and the vegetables are cooked. Adjust the sugar and salt as required.
    Serve hot with rice.

    How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
    Read more ...