Paan Kulfi Recipe | How to make Meetha Paan Kulfi [Video]

Paan Kulfi is a frozen milk based dessert that is flavored with gulkand (rose jam) and paan (betel leaves). This kulfi is of Meetha Paan flavor. Kulfi is a traditional Indian ice-cream made from sweetened reduced milk. 

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I could not be more excited to share this kulfi with you, it is everything I wanted it to be, and it was actually better. This Paan Kulfi is the perfect marriage of two of my favorite things, meetha paan and kulfi and I just couldn't have enough of it.

Kulfi is India's contribution to the world of Ice Cream. Kulfi is denser and creamier than the commonly available ice cream. A Kulfi is made by slowly reducing the milk until it is thick, creamy and caramelized. The reduced milk, is also called Rabdi or Basundi. As the milk caramelizes, it also brings out the natural sweetness of the milk, hence, you don't need much sugar to flavor the milk.   The dessert is also amazingly delicious at this stage and I could have bowls of it if there was enough. Flavoring is then, added and then this creamy deliciousness is frozen until it is completely set.

The flavoring for my kulfi was Meetha Paan (sweet betel leaf). This is the favorite flavor in the city right now. If your restaurant is a hip and happening place, you are definitely serving something Paan flavored. I've seen Paan Kulfi, instant Paan Ice Cream made using liquid nitrogen and Paan shots.

A traditional Paan is a betel leaf smeared with limestone and then stuffed with tobacco and betel nuts. This is consumed as a digestive after a heavy meal in several parts of India and South East Asia. As this is detrimental to one's health, the meetha Paan or Sweet Paan was born. The sweet paan is made by stuffing the betel leaf with pieces of dates, fennel seeds, dry coconut (sometimes) and a sweet rose jam called gulkand. This is super delicious. While I say this, I've realized this can be an acquired taste for few.

To make this Paan Kulfi, I used fresh betel leaves that I pureed and added. The betel leaf has a strong pungent taste if consumed by itself but when mixed in the dessert the flavor becomes really mild. I started off with puree of 5 leaves and then went on to add the puree of 7 more leaves, 12 in total to get a prominent taste of paan. Also, instead of gulkand, I added a Kolkata Meetha Paan Mukhwas. This is easily available online as well as in fairs and Malls in bigger cities.  If you don't have access to either of these, but have access to a ready made meetha paan from the corner shop, just grind them fine and use them.

Paan Kulfi available in restaurants has a distinct green color. This is achieved by adding a few drops of food coloring. I'm not in favour of food coloring, so I left the kulfi to its natural color.

To make the Kulfi, always use milk with a high fat content. Some folks add cornflour, milk powder or khova to hasten the thickening of the milk. I have used the traditional method of slow cooking instead. While this takes a little more time, the kulfi ends up tasting very good. You can literally keep the milk on the lowest heat possible and continue to do your work, just peeking in every once in a while to ensure it is overflowing or burning and to scrape the sides. To cook the kulfi sooner, you can also divide the milk into 2 or more pots and reduce them individually before mixing them all together and adding sugar.

I hope you love this Paan Kulfi as much as my family and I. Wishing you a very happy Summer!

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

Video Recipe

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Paan Kulfi Recipe | How to make Meetha Paan Kulfi

Paan Kulfi is a frozen milk based dessert that is flavored with gulkand (rose jam) and paan (betel leaves). This kulfi is of Meetha Paan flavor. Kulfi is a traditional Indian ice-cream made from sweetened reduced milk.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     9 Hours
Cook time:     2 Hours
Total time:     11 Hours
Yield:                Makes 8 Kulfis

Ingredients:

2 litres Full Fat Milk
0.5 cup Sugar
10-12 Betel Leaves
2-3 Tbsp Meetha Paan Mukhwas or Gulkand
1 Tbsp Almonds, chopped
1 Tbsp Cashewnuts, chopped
1 Tbsp Pistachios, chopped

Method:

1. Boil the 2 litres of milk until it comes to a rolling boil.
2. Reduce the heat to low and continue to boil.
3. Keep stirring to prevent the milk from burning.
4. Keep scraping the solidified milk from the sides of the pot and add it to the boiling milk.
5. Once the milk has reduced to half, add the sugar. Half a cup of sugar makes the kulfis pretty sweet. Add by the spoonfuls to get the right amount of sweetness.
6. Once the milk has reduced to 1/3rd the quantity and has become thick and creamy, remove from heat and allow to cool down to room temperature.
7. Puree the betel leaves (paan) with a little milk until smooth. Use 4-6 paans for a milder taste and 10-12 paans for a stronger taste.
8. After the milk has cooled, add in the chopped nuts, meetha paan mukhwas or gulkand and the paan puree. Mix well.
9. Fill into the kulfi moulds and freeze for around 2-3 hours.
10. The kulfis should be 50% set in 2-3 hours. Remove from the freezer and gently place the ice-cream stick. This step can be skipped if you are not planning to add the ice-cream stick.
11. Place the moulds back in the freezer and freeze for 8-10 hours or until completely set.
12. To demould the kulfi while serving, dip the kulfi mould in warm water, the kulfi should loosen. If using an ice-cream stick, twist the kulfi and pull it out gently. If not then place the mould on a plate and tap the mould until the kulfi comes out.
13. Serve immediately.

If you liked this, you may also like:

Tender Coconut Ice Cream

Jamun Ice Candy

Fresh Fruit Tart

Read more ...

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

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

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

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

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

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

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

Wishing you a warm and comforting weekend with Dalma!

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

Video Recipe

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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe

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

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

Ingredients:

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

Method:

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

If you liked this, you may also like:

Pancharangi Dal

Ghugni Masala

Undhiyu

Read more ...

Steamed Veg Momo Recipe | Vegan Dumplings Recipe [Video]

Veg Momos are vegan dumplings stuffed with a stir fried mix of finely chopped vegetables. The dumpling can either be steamed,  deep fried or pan fried. This is the recipe for steamed veg momos. Steamed veg momos are a specialty of North East India and these are now a popular street food all through India.

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I never skip a chance to eat a Momo. But making them, I've had my excuses.

I'm glad I finally got around to making some, because I simply loved this recipe and I'm so happy I can share it with you. And unlike what I imagined earlier, it is not that elaborate and no, homemade is so much better than the street side one. 

So.... a Momo is a dumpling that is native to the Himalayan region, mainly North-East India, Tibet, Nepal and regions around them. In recent times, momos have taken the streets by storm and it is not unusual to see folks selling momos at street corners. They have become extremely popular as street food. 

My first experience with momo making was in 2009, when we visited Darjeeling. Darjeeling is very famous for momos and I had it in my bucket list to try some there. We used to frequent a small family run restaurant called Nimto that served us vegetarian food. It was here that we saw Auntie (the owner and chef) prepare momos. I was amazed at the speed and quality of the pleating of her momos. While I am nowhere close to her's in aesthetic appeal, I believe I've made up for it with taste.

Veg momos are usually stuffed with cabbage and a mix of other finely chopped veggies. A momo is very mild in flavor, it has a subtle hint of ginger, garlic and heat. It is usually served with either chilly vinegar or a spicy chilli garlic sauce or a spicy peanut sauce. There are some places that serve momos with mayo but I would never visit those places. 

In this post and video, I have included details on how to make the momo wrappers as well. In my next post, I will share a simple recipe to make the Chilli Garlic sauce that I served the momos with. While I did not do it this time, in the past I have frozen momos and steamed them when required. If you plan to freeze momos, place the momos in a large box in a single layer and freeze them. You can then directly steam them (no thawing required) when you want to eat the momos. But just serve them hot, momos tend to get chewy if allowed to cool.

This recipe shows one method of pleating the momos, this is usually how veg momos are pleated. But feel free to pleat or seal the momos as you please. Look up online, there are several easy ways to pleat. Hope you enjoy this recipe. If you do, please let me know!!

Happy Momo Making Weekend!

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

Video Recipe

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Steamed Veg Momo Recipe | Vegan Dumplings Recipe

Veg Momos are vegan dumplings stuffed with a stir fried mix of finely chopped carrots and cabbage. The dumpling can either be steamed, deep fried or pan fried. This is the recipe for steamed veg momos. Steamed veg momos are a specialty of North East India and these are now a popular street food all through India.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     60 minutes
Cook time:     45 minutes
Total time:     50 minutes
Yield:                Makes 20 momos

Ingredients:

For the Dumpling Wrappers:

1 cup All Purpose Flour (Maida)
0.5 tsp Salt
0.5 cup hot Water

For the Momo filling:

3 cups finely chopped Cabbage
0.5 cup finely chopped Carrot
1 Tbsp finely chopped Garlic
1 Tbsp finely chopped Ginger
1 Green Chilli, finely chopped
2 Tbsp Oil
Salt to taste

Method:

1. To make the dumpling wrappers, take the flour in a large bowl and add salt to it.
2. Now add water by the spoonfuls and knead until you have a smooth dough. Knead the dough for at least 10 minutes to allow the gluten to develop. You can also use cold water to knead the dough, but hot water yields a softer wrapper.
3. Cover and keep aside for 30 minutes to 1 hours.
4. While the wrapper dough is resting, make the filling for the momo.
5. To make the momo filling, heat oil in a pan and add in the chopped garlic, ginger and green chilli. Saute until fragrant.
6. Now add the chopped carrot and saute for 2-3 minutes on medium heat.
7. Add in the chopped cabbage and salt to taste and continue to saute on low heat until the cabbage is almost cooked.
8. Remove from heat and allow to cool down to room temperature.
9. Divide the wrapper dough into 20 equal portions.
10. Fill in 1-2 spoons of filling.
11. Wet the edge with water.
12. Carefully pleat the edges to seal the momos.
13. Steam the momos for 5-6 minutes.
14. Serve hot with chilli sauce.

If you liked this, you may also like:

Vegan Laksa Soup

Steamed Rice Cups

Steamed Lentil Dumplings

Read more ...

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.

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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 Bhaji, Tava 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?

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!

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 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 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.

If you liked this, you may also like:

Masala Bread Toast

Mumbai Masala Toast

Misal Pav

Read more ...

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

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?

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.

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

Video Recipe

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Mumbai Masala Toast Recipe

Mumbai 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.

If you liked this, you may also like:

Masala Bread Toast

Grilled Vegetable Sandwich

Mediterranean Veg Sandwich

Read more ...

Sweet Potato Kebabs Recipe | Shakarkand Tikki Recipe [Video]

Sweet Potato Kebabs are shallow fried vegan fritters or tikkis made from boiled sweet potato, nuts, herbs and spices. They are perfect to be served as snacks at tea time. This recipe is vegan and glutenfree.

In a hurry? Jump to Video or Jump to Recipe

SNACKS! It is FRY-day after all.

Sometime last year I posted a poll on Facebook, asking what you would like to see, and snacks got the highest vote. And I knew, you guys are just like me.

Raj loves sweet potatoes, and I'm just kinda okay okay about it. At this time of the year, the markets are flooded with sweet potatoes, well, because it is the season. So while we went out for our regular Sunday night dinner to eat Benne Dose or Butter Dosa, he tricked me into buying a lot of sweet potato from a farmer. Turns out, he wasn't a farmer.

Anyway, with a lot of sweet potatoes in my bag, and knowing that this lazy man won't even boil it for himself to eat, I had to think of something that I could cook and we both could eat.

Sweet Potato Kebabs or Tikkis are delicious and easy finger food, that will just prove to your family, how sweet you really are. Ok, bad jokes aside. They really are delicious and easy to make. Just boil sweet potatoes, add in all the other nice things, roll into shape, any shape you like, and fry it. Coz fry-day. Ok, no more jokes!

I'm keeping this post short for today. CYA on the other side of the weekend. Love you all.

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

Video Recipe

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Sweet Potato Kebabs Recipe

Sweet Potato Kebabs are shallow fried vegan fritters or tikkis made from boiled sweet potato, nuts, herbs and spices. They are perfect to be served as snacks at tea time. This recipe is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                14-15

Ingredients:

500gms boiled Sweet Potato
1 tsp Cumin Seeds
3-4 Walnuts, chopped
1 Green Chilli
1 large Tomato
2 Tbsp Green Onions or Spring Onion Greens
1 tsp Amchur Powder (dried mango powder)
1 tsp Turmeric Powder
1 tsp Garam Masala
2 Tbsp chopped Coriander Leaves
3 Tbsp Buckwheat Flour (Kuttu ka atta) or any other flour
Salt to taste
Oil to fry
1 tsp Chat Masala (optional)

Method:

1. Mash the boiled sweet potato until smooth.
2. Lightly crush the cumin seeds and add to the sweet potato.
3. Add in finely chopped green chilli, chopped walnuts, chopped green onions, amchur powder, turmeric powder, garam masala powder, chopped coriander leaves, buckwheat flour and salt to taste.
4. Mix well until combined and shape into kebabs.
5. Heat oil in a pan and fry the kebabs until browned evenly on all sides.
6. Sprinkle with chat masala before serving (optional).

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Soya Biryani Recipe [Video]

Soya Biryani is a spicy vegan layered rice dish made with nutritious soya chunks, mixed vegetables and fragrant long grained Basmati Rice.

If you love Biryani, you have arrived at the right place. This Soya Biryani is meaty, spicy and fragrant and perfect when you crave carbs and something spicy. 

To be honest, I am not a Biryani fanatic like a lot of my friends. While a lot of my friends can eat biryani for every meal, I'm usually the one who refuses to accompany them and I'd rather settle for a simple meal of roti and a dry sabzi with lots of fresh coconut. But I enjoy the spicy indulgence occasionally, especially on a real bad work day or on Sundays, when I have all the time in the world to give to the Biryani.

This Biryani recipe is my go-to recipe. I've made it with raw jackfruit, with mixed vegetables and with mushrooms, changing it ever so slightly at times. When I have ghee at home, I use that instead of the oil. When in mood, I use sour yogurt instead of tomatoes. But I keep the spicy masala the same, for the simple reason, because it works!!

While there are good instant biryani recipes, to make the best Biryani, you need to give it love and time. You need to coax out the flavor of the spices by gently cooking them in oil. The tomatoes need to soften and come together with the spices. The birista or the fried brown onions needs their own time to crisp up and develop the flavor. While you may not miss much if you leave these steps out, but you will love it when you make it with patience.

This Biryani uses mini soy chunks as the main ingredient. Since soya chunks are porous and meaty, they absorb the flavors of the spices perfectly. Cook the soya nuggets or chunks as described on the packet or just soak them in hot water and squeeze out the water to use them. 

This Soya Biryani can be prepped in advance - the birista can be made much in advance and store it in a air tight jar until you need to use it, the vegetables can be parboiled the previous day, the rice can be washed and cooked the previous night as well. And if you know you are going to be stretched for time the day you want to make Biryani, make the masala - until you cook the tomatoes, in advance and store it in the fridge. The oil and salt will preserve the masala well. Add the vegetables and soya chunks on the day you want to make the biryani.

Biryani is best served with raita and if you like more spice, then salan.

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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Soya Biryani Recipe

Soya Biryani is a vegan layered spicy rice dish made with nutritious soya chunks and mixed vegetables cooked in a spicy tomato masala and fragrant basmati rice.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     60 minutes
Total time:     90 minutes
Yield:                Serves 3

Ingredients:

1 cup raw Basmati Rice
0.75 cup mini Soya Chunks
1 small Carrot
5 green Beans
1 medium Potato
1 large Onion
2 medium Tomatoes
1 Tbsp Ginger Garlic paste
3 Tbsp fried Onions (Birista)
3.5 Tbsp Oil
0.5 cup Mint leaves (Pudina)
0.5 cup Coriander leaves (Dhania Patta)
1 tsp Caraway seeds (shah jeera)
2 Green Cardamom
3 Cloves
0.5" Cinnamon
0.5 tsp Stone Flower (Dagad phool)
1 tsp Fennel seeds
1 Bay leaf
0.5 tsp Turmeric Powder
0.5 tsp Coriander Powder
0.5 tsp Cumin Powder
2 tsp Biryani Powder or 1 tsp Garam Masala
1 tsp Red Chilli Powder
Salt to taste
Water as required

Method:

1. Wash the basmati rice 5-6 times until the water runs clear. Soak for 20-30 minutes.
2. In the mean while, chop the carrot, beans and potato into chunks and parboil them with a little salt.
3. Soak the soya chunks in hot water for 15 minutes and squeeze out the water once soft. Or cook the soya chunks as instructed on the packet.
4. Boil 1.5 cups of water in a pan and add a pinch of salt to it.
5. Drain the basmati rice and add to water. Cover and cook on low to medium heat until the rice is almost done. Remove from heat and fluff the rice when slightly cool.
6. Roughly crush the green cardamom, cloves, stone flower, fennel seeds and cinnamon.
7. Heat 3 Tbsp oil and add the caraway seeds.
8. Add the roughly crushed spices and bay leaf and fry for 30 seconds until fragrant.
9. Add chopped onion and ginger garlic paste. Saute until the onions are browned.
10. Add finely chopped tomatoes and saute for 2-3 minutes.
11. Add the turmeric powder, coriander powder, cumin powder, red chilli powder, biryani masala or garam masala powder and salt and mix well.
12. Cook on low heat until the tomatoes are soft. Adjust salt or spices as required.
13. Add the soya chunks, parboiled carrots, beans and potato. Mix well and cook for 5-6 minutes.
14. In a clean non stick kadhai, spread out half the cooked masala.
15. Layer half the basmati rice on the masala.
16. Top with half of the chopped coriander leaves, mint leaves and the fried onions (birista).
17. Sprinkle a little salt and add 0.5 tsp of oil.
18. Layer the remaning soya masala.
19. Layer the remaining rice.
20. Top with the remaining chopped mint leaves, coriander leaves, and fried onions.
21. Sprinkle a little salt and add the remaining oil.
22. Cover and cook on low heat for 10-12 minutes.
23. Mix while serving. Serve hot with raita.

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Jackfruit Biryani

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