Showing posts with label North Indian. Show all posts
Showing posts with label North Indian. Show all posts

Mushroom Palak Recipe | Spinach Mushroom Curry

Yum

Delicious vegan spinach and mushroom curry that can be cooked up in no time at all. Healthy and tasty!

Mushrooms cooked in a vibrant spinach curry


How has the week been for you guys? Remember, when I told you how awesome last week was? Well, this week's been kinda okay in comparison. I've been alone at home this week with Raj on a long forced vacation. He had to take 2 weeks off work as per company policy and so he did. He is right now spending time with his parents and sis at their house and I'm all set to travel there today. So while he's away I've been watching endless reruns of "Small Wonder". You remember that show? The show is literally as old as me. But I'm loving the simplicity of the show and it is just plain cute. I miss TV of the 90's. Right now there is barely a series on TV that I can watch without wanting to flip channels.

Back to today's recipe. So when Raj is away or skipping a meal, I only have one thing on my mind - Mushrooms!! The man won't eat mushrooms and it is super boring when I have to cook different things for him and me. So I use the few chances I get to hoard up on Mushrooms. I love Mushrooms and I love Spinach, so what's not to love in a marriage of the two.

While I'm utterly disappointed with my photos for this recipe, I really could not seem to get a good delicious picture. I know I tried, I added props, removed props, changed backgrounds, but nothing seemed to work. But I did not want to keep myself from sharing this recipe, so forgive the photos. It tastes much better than it looks.


Mushrooms cooked in a vibrant spinach curry


So this is actually a very simple vegan curry. It starts by making the spinach puree. There are no filters in the photos, the spinach gravy is really that green. And I'm going to share my secret of How to make the vibrant green gravy

  • Never ever cover spinach while it is cooking or while it is hot. That's it! Cook spinach in a open pan always. 
  • First boil the water, add the spinach and let it bubble for 4-5 minutes, then remove the pan from heat and let it rest for another 3-4 minutes.
  • Drain out the spinach and dunk it immediately in cold water. The spinach has to cool down before you move on.
  • Once the spinach is at room temperature or cooler, puree it. You can add ginger, garlic or green chillies while pureeing the spinach.
  • Now you have the vibrant green gravy. You will be cooking the spinach again, along with the mushrooms in this case, keep in mind to never cover the spinach, else you will lose the vibrancy. 
  • Also to store this curry, allow the spinach to cool to room temperature before closing the pan/box, so that the color is retained.

Mushrooms cooked in a vibrant spinach curry

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

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

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Mushroom Palak | Spinach Mushroom Curry


Mushrooms cooked in a vibrant spinach curryCurry made by cooking button mushrooms in a vibrant green spinach gravy.

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


Ingredients:


150 gms Button Mushrooms
300 gms Spinach (3 cups)
2 tsp Oil
0.5 tsp Cumin seeds
1 tsp finely chopped Garlic
1-2 finely chopped Green Chillies
Salt to taste
Water as required

Method:


1. Heat water in a large pot or pan.
2. Once the water comes to a rolling boil, add washed spinach to it.
3. Allow the water to bubble for 4-5 minutes without covering the pan.
4. Remove from heat and allow to rest for 3-4 minutes.
5. Drain the spinach and submerge it in cold water or wash it with cold water until the spinach comes to room temperature or cooler.
6. Grind the spinach into a puree along with the garlic and green chillies. Keep aside.
7. Clean and halve the mushrooms.
8. Heat oil in a pan and add the mushrooms.
9. Add a little salt and allow the mushrooms to sweat.
10. Once the mushrooms are cooked to your liking, add the spinach puree and simmer for 5 minutes.
11. Add salt to taste and mix well.
12. Serve hot with phulka or rotis.
13. To store the Mushroom Palak for later and not lose the vibrant color of the spinach, allow the curry to cool to room temperature and only then cover it and store in fridge


Mushrooms cooked in a vibrant spinach curry


If you liked this, you may also like:

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

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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




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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


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    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

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    Pani Puri | Golgappa | Puchka Recipe

    Yum

    The KING of Indian Street food - Pani Puri or Golgappa or Puchka. Crispy fried dough balls stuffed with a potato pea mash, sweet tamarind chutney and a chilled spicy coriander-mint water.

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    What kind of a place would the world be if there was no street food? Boring???

    I think Street Food talks a lot more than Restaurant food. Street food is like the soul of the place. You learn so much more about the culture and people just by looking at the street food being sold. While restaurant food is usually mellowed down and modified to suit the palate of the customers it serves, street food is bold and original. If you haven't eaten street food, you probably haven't tasted the city yet.

    India wouldn't be India if it were not for its "Chaat". Chaat refers to a variety of savory sweet tangy food sold on the roadsides from either small stalls or little food carts. And according to me, the most popular Chaat has always been - Pani Puri, also known as Golgappa in the North and Puchka towards the East. Names may vary, but the love for this dish does not. You can find Pani Puri being sold in every nook and corner of any city in India. But each one has their own favorite stall that they are extremely loyal to. Our favorite, is the Bihari guy outside a supermarket in Jayanagar 4th Block. He makes the crispest puri there is. I have never made my own Puris, that is an experiment for some other day. Buying is a lot easier.

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    Puris are crispy hollow balls made of deep fried dough. These balls are gently tapped with fingers to make a hole on one side. Then comes the stuffing, the stuffing varies according to the region you are in. It can be a potato mash, potato-green pea mash, sprouts, black chana, chickpeas etc. A little bit of this stuffed is stuffed into the puri. Then comes the celebration - the Pani or water. The Pani awakens every teeny weeny taste bud in your mouth. It is sour, it is spicy, it is salty. Made of mint, coriander, tamarind, chillies and spices, it is a flavor bomb. One of the essential ingredients for making the perfect pani is Black Salt or Kala Namak. A funky smelling salt that has its origin in the Himalayas. The pani is stirred before dipping the puri in it to fill up the puri with this wonderful Pani. Now if you want, you can add jaggery or sugar to the Pani to make it slightly sweet, or you can make the Date Tamarind Chutney like it is traditionally done and spoon in a little of it along with the Pani to get a slightly sweet Pani Puri. Keeping the sweet chutney separate from the Pani allows you to adjust the sweetness according to each individual's taste.

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    Once the puri is filled with the pani, it has to be eaten immediately. Eating a Pani Puri can be tricky if you have never had it. You have to eat the puri in one go. It is like a filled water balloon, you try to cut it in half and all the water will be out and you will be left with a soggy puri. 

    My love for Pani Puri comes from my Dad. He never missed a chance to eat a plate of pani puri, neither does Raj. When I am shopping for weekly groceries at the super market, he's outside sneaking a plate of pani puri. In this one matter, we are definitely made for each other. We are 2 bottomless holes when it comes to pani puris. We can just keep on going!!

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe 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:


    Pani Puri | Golgappa | Puchka Recipe


    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.comPani Puri | Golgappa | Puchka is an Indian Street food or Chaat item in which crispy fried dough balls are stuffed with mashed potatoes, spicy coriander-mint water and a sweet tamarind chutney.

    Recipe Type:  Snacks
    Cuisine:            Indian
    Prep Time:     8 hours (includes soaking time for peas)
    Cook time:     45 minutes
    Yield:                Makes 100

    Ingredients:


    To make the Pani:


    3/4 cup chopped Coriander leaves
    3/4 cup chopped Mint leaves
    1 litre cold Water
    Lemon sized piece of Tamarind
    2-3 green Chillies
    1 tsp Cumin Powder
    2 tsp Chaat Masala
    Black Salt to taste

    To make the Potato-Pea Stuffing:


    5-6 Potatoes
    3/4 cup dried Green Peas
    1 tsp Chaat Masala
    Salt to taste
    Water as required

    To Assemble the Pani Puri:


    100 Puris
    1 bowl Date Tamarind Chutney

    Method:


    To make the Potato-Pea Stuffing:


    Soak the dried green peas overnight or for 6-8 hours.
    Drain and boil them until done. I usually pressure cook them for 2-3 whistles.
    Boil and peel the potatoes.
    Mash together the potatoes and the green peas.
    Add in salt and chaat masala and mix well. Keep it slightly under seasoned as the pani is already salty.

    To make the Pani:


    Soak the tamarind in a cup of water for 15 minutes and squeeze out the liquid. Remove the pulp and keep the tamarind juice aside.
    Blend together the coriander leaves, mint leaves and green chilli with a little water into a smooth puree.
    Add the puree to 1 litre of water , preferably cold.
    Add the cumin powder, tamarind juice, black salt and chaat masala to taste.
    Chill the green pani in the fridge until serving. Alternately, you can add ice to the pani to serve immediately.
    Strain the water before serving.

    To Assemble the Pani Puri:


    Gently tap a hole in the puri using your finger.
    Spoon in the potato stuffing into the puri.
    Now pour in the date tamarind chutney if you like the pani puri to be slightly sweet.
    Spoon in the green pani and eat immediately.

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe 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
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    Sunday Lunch Special - Kathal Biryani | Jackfruit Biryani (with Photo Instructions)

    Yum

    Sunday Lunches are meant to be special, and this slow cooked Jackfruit Biryani or Kathal Biryani made with raw jackfruit, long grained Basmati Rice and lots of spices is definitely my definition of SPECIAL (Vegan option available)!!

    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com

    When I think of Sunday lunch, I always think of something that is slow cooked and delicious. A dish into which I put my heart and time into. It may be because of my mom. Being children of a full time career woman meant that weekday food was simple and quick. It was still delicious and healthy. My mom made sure we ate home cooked healthy food literally every meal every day. Eating out was a rarity. Working 6 days a week, left out just one Sunday and she made sure that Sunday was special. It was the day she got to cook something special for the large family. A Sunday fare that everyone in the family loved and awaited.

    A couple of years ago, I realized I'm turning into my Mom!! Good for me, she is the woman I admire the most, but not so good for my lazy hubby. He gets picked on for not keeping his tea cup in the kitchen sink almost as soon as he finishes the tea, a most definite hand-me-down trait from my mom. I instantly NEED (yes, it is a need) cups and plates and bowls to be kept in the sink as soon as they are empty of food. It may be a really annoying good habit or just OCD, but whatever that is, came from my mom to me.

    There is one thing different though, she hated spicy food. Infact, all her siblings do. They cannot stomach anything spicy, they prefer a more bland affair. Luckily for me I can eat spicy a couple of times a week, and then I crave my simple daily home cooked rice-dal type of food.

    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com

    So while my Sunday lunch is a lengthy affair, it is definitely spicier than my mom's. This Sunday it was a recipe that I'd been wanting to make for a very very long time - Jackfruit Biryani or Kathal Biryani. Can I just tell you something? It was DELICIOUS!!! It was the best biryani I made till date. The aroma wafting through the house from the very first step had us drooling before we even got to eat the biryani. I am actually sorry that you cannot smell this through the photos. You can make this Biryani on anyday, but I'm just being honest in saying it is a time consuming dish and is best made on days when you have the time and do not have to rush through the steps. This is definitely not a quick weeknight recipe.

    Biryani is predominantly a non-vegetarian dish in which rice is cooked along with meat and spices. Jackfruit is a perfect replacement for the meat due to is chewy moist texture. And this Jackfruit Biryani can convert anyone to a vegetarian!!

    The most boring and tedious job while making this biryani is actually cutting the jackfruit. The sticky milky wax is kinda annoying. Rajeshwari of Rak's Kitchen has provided a beautiful visual tutorial on how to cut a jackfruit. You can follow that until step 2. I used coconut oil instead of sesame oil, use any cooking oil. Once the jackfruit is cut and ready, half your job is done. Salt the pieces and deep fry them. You can also steam them or just use it directly in the biryani and allow it to cook along with the rice and spices.

    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com

    A major part of the biryani is the rice. Use the best long grained rice you can. Fragrant basmati works the best with this type of biryani. Since the rice is layered along with the masala and cooked again later, in the initial stages, we only parboil the rice. The rice is cooked along with whole spices until it is half done. Then it is drained and washed and kept aside.

    The masala, this smells DIVINE. I'm not kidding. This is gonna bring neighbors home, that's how fragrant it is. Traditionally the masala is not vegan, but you can make it vegan. Just replace the Ghee with more Oil and the yoghurt with extra tomatoes. The spices are fried in ghee+oil and then the onion is added. Then come in the ginger-garlic, and this is when the aroma just explodes into your face. Then come tomatoes. If you are replacing the yogurt with tomatoes, just add them now. Add all your spice powders. Once everything is cooked, add in the jackfruit, yogurt, and coriander leaves. Your masala is practically ready.

    Then begin by layering the masala, fresh mint leaves, rice. Usually 2 layers are made. Then on the top layer add saffron or turmeric powder mixed with either milk or water and pour. Sprinkle crispy brown onions. Cover and cook on low heat for 20-25 mins or until the rice is done.

    You can bake this too. Preheat your oven to around 200 degree C and bake the layered biryani for 20-25 minutes or until the rice is done.

    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes 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! 

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    Jackfruit Biryani | Kathal Biryani (Vegan Option Available)


    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com Jackfruit Biryani or Kathal Biryani is an Indian layered rice dish wherein raw jackfruit is cooked with rice and spices.  

    Recipe Type:  Rice
    Cuisine:            North Indian
    Prep Time:     30 minutes
    Cook time:     60 minutes
    Yield:                Serves 4


    Ingredients:


    Fresh Ingredients:


    1 small raw Jackfruit / Kathal (600-700gms)
    4 Onions
    4 Tomatoes
    2 handfuls Coriander leaves
    2 handfuls Mint leaves
    1 Tbsp Garlic Paste
    1 Tbsp Ginger Paste

    Grains:


    2 cups Basmati Rice

    Whole Spices:


    4 Green Cardamom (Elaichi)
    3 Black Cardamom (Badi Elaichi)
    1 tsp Fennel Seeds (Saunf)
    1/2 tsp Caraway Seeds (Shah Jeera)
    5 Cloves (Lawang)
    2" Cinnamon (Dalchini)
    1 Bay Leaf (Tej Patta)
    1 tsp Stone Flower (Pathar ke Phool / Dagad Phool)

    Spice Powders:


    3 tsp Coriander Powder
    1 tsp Garam Masala Powder
    1.5 tsp Turmeric Powder
    1-2 tsp Red Chilli Powder
    1 tsp Cumin Powder

    Dairy:


    1 cup Yogurt / Dahi (Replace with 1 large tomato for a vegan option)
    3 Tbsp Ghee (Replace with Oil for a vegan option)
    2 Tbsp Milk (Replace with water for a vegan option)

    Others:


    3 Tbsp Oil
    Oil for frying
    Salt to taste
    8 cups Water

    Method:


    Cooking the Jackfruit:


    Oil your hands and the knife with any edible oil, preferably coconut.
    Cut the jackfruit into quarters.
    Peel the thorny skin of the jackfruit. Remove the center stalk.
    Dice the jackfruit into 1" sized pieces.
    Sprinkle 1/2 to 1 tsp of salt on the jackfruit pieces.
    Heat oil in a deep kadhai or pan.
    Deep fry the jackfruit until golden.
    Keep aside until later.

    Making the Crispy Brown Onions:


    Slice 2 onions finely.
    Deep fry the onions on medium heat until dark brown and crispy. Be careful not to burn the onions.
    Remove from oil and keep aside until later.

    Cooking the Biryani Rice:


    Wash the basmati rice for 5-6 times until the water runs clean.
    Soak it in water and keep aside for 20-30 minutes.
    Heat 8 cups of water in a large deep bottomed pan. Add 1/2 tsp of salt, 2 green cardamom, 2 black cardamom, 1" piece of cinnamon and 3 cloves.
    Once the water comes to a rolling boil, drain the rice and add the rice to the boiling water.
    Cover and cook on medium heat until rice is half done.
    Drain the water and wash the rice in cold water. Drain and keep the rice aside.

    Making the Masala:


    I make the masala in the same utensil in which I will be finally assembling the biryani. Use a deep bottomed pan or pot or pressure cooker for this if doing the same.
    Finely slice the onions and chop the tomatoes. If you are making a vegan biryani, add one more large tomato.
    Heat oil+ghee in a kadhai or pan. Replace ghee with oil for a vegan option.
    Gently bruise the fennel seeds, stone flower, 1" cinnamon, 2 cloves, 1 black cardamom and  2 green cardamoms using a mortar and pestle. Do not crush it into a powder, just bruise it to allow it to release it's fragrance in the oil.
    Once it heats up, add the caraway seeds (shah jeera) and bruised spices along with the bay leaf.
    Saute for 1 minute until fragrant.
    Add the sliced onion and cook them until translucent.
    Add the ginger and garlic paste and saute for 1-2 minutes until fragrant.
    Now add the tomatoes. 1 tsp turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala.
    Continue to cook while stirring frequently until the tomatoes are cooked or for 5-6 minutes.
    Add the deep fried jackfruit, whipped yogurt, salt and 1 handful of coriander leaves (chopped) and mix well.Skip the yogurt for a vegan option.
    Cook on low heat for 1-2 minutes.
    Remove from heat.

    Making the Jackfruit Biryani:


    If you are going to cook the biryani in the same pan in which the masala was cooked, remove half the masala into a bowl.
    If you are using a fresh pan to make the biryani, spread half the masala in the new pan.
    Chop the coriander and mint leaves.
    Sprinkle half the coriander and mint leaves over the masala.
    Layer half the parboiled rice over the mint leaves.
    Spread the remaining masala on the rice.
    Sprinkle the remaining coriander and mint leaves.
    Spread the remaining rice on the mint leaves.
    Take half the crispy brown onions and spread over the rice. Dissolve 1/2 tsp turmeric in 2 Tbsp milk or water and pour over the rice.
    Cover and cook on low heat for 20-25 minutes or until the rice is cooked.
    Mix the layers while serving.
    Garnish with the remaining crispy brown onions while serving.




    Photo Instructions:


    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com

    • Dice the jackfruit into 1" pieces. Salt them and deep fry until golden.

    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com

    • Wash the basmati rice for 5-6 times until the water runs clean.
    • Soak it in water and keep aside for 20-30 minutes.
    • Heat 8 cups of water in a large deep bottomed pan. Add 1/2 tsp of salt, 2 green cardamom, 2 black cardamom, 1" piece of cinnamon and 3 cloves.
    • Once the water comes to a rolling boil, drain the rice and add the rice to the boiling water.
    • Cover and cook on medium heat until rice is half done.
    • Drain the water and wash the rice in cold water. Drain and keep the rice aside. take just 20 mins to make.


    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com

    • Deep fry finely sliced onions on medium heat until brown and crispy.
    • Heat oil+ghee in a kadhai or pan. 
    • Gently bruise the fennel seeds, stone flower, 1" cinnamon, 2 cloves, 1 black cardamom and  2 green cardamoms using a mortar and pestle. 
    • Once it heats up, add the caraway seeds (shah jeera) and bruised spices along with the bay leaf.
    • Saute for 1 minute until fragrant.
    • Add the sliced onion and cook them until translucent.
    • Add the ginger and garlic paste and saute for 1-2 minutes until fragrant.
    • Now add the tomatoes. 1 tsp turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala.
    • Continue to cook while stirring frequently until the tomatoes are cooked or for 5-6 minutes.
    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com

    • Add the deep fried jackfruit, whipped yogurt, salt and 1 handful of coriander leaves (chopped) and mix well.
    • Cook on low heat for 1-2 minutes.
    • Remove from heat.
    • Take a deep pan, and spread half the masala.
    • Sprinkle half the chopped coriander and mint leaves over the masala.
    • Layer half the parboiled rice onto the mint leaves.

    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com

    • Spread the remaining masala on the rice.
    • Sprinkle the remaining coriander and mint leaves.
    • Spread the remaining rice on the mint leaves.
    • Take half the crispy brown onions and spread over the rice. Dissolve 1/2 tsp turmeric in 2 Tbsp milk or water and pour over the rice.
    • Cover and cook on low heat for 20-25 minutes or until the rice is cooked.
    • Mix the layers while serving.
    • Garnish with the remaining crispy brown onions while serving.
    How to make jackfruit biryani, jackfruit biryani recipe, vegan jackfruit recipe, raw jackfruit recipe, young jackfruit recipe, how to make kathal biryani, kathal biryani recipe, kathal recipes at www.oneteaspoonoflife.com
    Read more ...