Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

Sun dried Potato Chips | Aloo Chips | Aloogadde Sandige [Video]


Sun dried Potato Chips - potato slices that are dried in the sun and then deep fried and tossed in seasoning. Highly addictive!!

In a hurry? Jump to Video or Jump to Recipe

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com




The Sun dried Potato Chips are the BEST, seriously guys!!!

Who doesn't love potato chips? I'm sure even the Victoria Secrets models who are eternally on a diet wouldn't mind sneaking one in, once in a while. There are so many varieties of potato chips or crisps or whatever else you might want to call them, but I assure you, this is the best. Cause of course, you will make them yourself. And tell me if I'm wrong, but anything homemade tastes so much better than the preservative loaded air filled packet stuff. 

Recently, I was reading this really old article on Reddit about what surprised non Americans when they visited the USA, I was definitely surprised with the vastness of the country and the enormous food portions. But something that definitely got me crazy was the size of the Potato Chips packets. I think they are as tall as toddlers. Why are they so big? Are they meant to be family packs? If yes, how large is this family? Don't people get bored of the flavor after going through quarter of the packet? Or is it meant to last a month? I did not get that at all. I went a little nuts over the number of flavors though, you get every flavor under the sun.

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com


Back to the Sun, that's really the focal point today. Did I tell you how the Sun cheated us this year?We had the shortest summer ever, just ONE month. Just April. Summer came and went in the blink of an eye. Summer gets replaced by Monsoons in this part of the world and then everyday is just a dull cloudy day dotted with spells of rain. Usually, I'm a big fan of the rains, I simply love how everything turns bright green, and that fragrance when the rain hits the earth is simply divine. And rains, means deep fried deliciousness and loads of hot cups of chai. But this year I was a little disappointed. I had so many things planned for Summer, and I could barely scramble them in, in a month. But what I did manage to do , was sun dry some potatoes. 

You may have only heard of sun dried tomatoes, but believe me sun dried potatoes are even better!! And people have been doing it for ages, just not me though. This was my first and definitely not my last attempt. Potatoes barely take 3-4 days to dry and the drying makes them intense and all the more potatoey (if that were a word). 

So...

STEP 1 - Wash, peel, and slice the potatoes. 
STEP 2 - Soak the slices in salted boiling water until they are just about done.
STEP 3 - Lay them out on a cloth to dry in the sun.
STEP 4 - Deep fry them and toss them in salt and chilli powder.

Step 4 can be done months later. The chips can be stored for 3-4 months easily if stored in a clean dry air tight container. The good thing here is, you can decide how much to fry, you don't need to fry the entire batch at once and worry about them going soft, however, I assure you, that is not a problem, coz like all potato chips, these are irresistible.

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

Some tips to make sure your potato sun drying turns out to be the best...

1) Do not slice the potatoes very thin like you would for regular chips. These need to be around 2mm. 
2) As you slice the chips, put them in water so they don't darken due to oxidization.
3) The chips are soaked in boiling water until they are just about done. If you take them out too quickly, the chips will darken while drying. If you leave them in there too long, they will be completely cooked. So you need to drain them out in 5-8 minutes. Squeeze a chip in between your thumb and index finger and the chip should give when you apply a little pressure. If it does not, it still needs to be cooked, if it gives too soon, it is overcooked.
4) Dry on a cloth, not a tray or plate or paper. The chips will stick to whatever you have placed under it, and removing them from a tray or paper can be difficult. Preferably, use a white cloth or a light colored one as you don't want color running onto the chips.
5) If the chips turn black on the edges or in small spots, you can still use them, just make sure these are the ones you fry first.
6) If you don't have enough sun, place them in the shade, they will dry there as well, but will take much longer.

And last, you can flavor these chips with whatever flavor you like - curry, mint, oregano etc. Just do it immediately after frying while the chips are still hot so the flavor sticks to them. Or you can just salt them and enjoy the potato flavor to its maximum.

How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips 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.


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Video Recipe





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Sun dried Potato Chips


How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.comPotato slices that are sun dried and then deep fried and tossed in seasoning.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     3 days
Cook time:     10 minutes
Yield:                Serves 4-5


Ingredients:


3-4 medium sized Potatoes
Salt to taste
Red Chilli powder to taste
Water as required
Oil for deep frying

Method:


Wash and peel the potatoes.
Slice the potatoes to about 2mm thickness and immerse in water to prevent them from browning.
Boil water in a large pot, add salt.
Once it comes to a rolling boil, lower heat and add the potato slices to it. Boil for 2-3 minutes then turn off the heat.
Let the potato slices soak for 5-8 minutes. Squeeze a slice between your thumb and index finger and it should give slightly after you apply a little pressure. If it does not, allow it to soak longer. If it gives too quickly, it has overcooked, remove from water immediately.
Drain the potato chips and lay them out on a white cloth in the sun. Cover with a light muslin cloth to prevent dust from settling on to the chips. You can dry them in shade as well.
Leave it in the sun for 3-4 days or until completely dried.
Store in a clean dry air tight container. It can be stored for 3-4 months.
When you want to eat the chips, deep fry them and toss with salt and chilli powder immediately.


How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com



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Pani Puri | Golgappa | Puchka Recipe


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
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Tendle Bibbe Upkari


Fresh tender Cashew Nuts!!! This Konkani new year dish lets you enjoy the creamy tender nuts in a mild fry with ivy gourds and potatoes.

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com

Fresh Cashew Nuts!! I cannot believe I was oblivious to their existence. Being Goan, my love for cashew nuts is obvious. But until today, all I had was dried cashew nuts, sometimes salted, mostly plain, sometimes flavored and once or twice, I have mustered courage to eat the fruit that causes throats to itch. Somehow, I totally missed getting on the fresh tender cashew nuts wagon, until now, of course. My friend Vindhya of A Million Morsels, introduced me to this tender creamy crunchy delicacy. 

So when Raj went to Karkala for an extended vacation for Ugadi (Hindu New Year), he got me these tender cashew nuts or bibbo/ bibbe. They are sold in packets of 50 or 100 and are very seasonal. They are usually sold around Ugadi as this Tendle Bibbe Upkari is a specialty for Ugadi in a Konkani household. If you cannot find tender cashew nuts, you can replace them with dried cashew nuts that have been soaked in water overnight or for 4-5 hours until they are nice and soft.

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com

Upkari is a simple palya or a dry vegetable curry. It is also super healthy, low on oil, high on seasonal ingredients, barely any spices. It is a refreshing fresh dish fit for Summer.
Tendle or Tendli / Tondekayee or Ivy gourds is the fruit of a creeper. Tastes best when harvested when they are raw and tender and green. As they ripen, they become red and soft. Ripe tendle can be used to make Tondekayee Chutney. My luck shined when Raj got me home grown fresh tendle from Karkala. I am a big fan of anything home grown and organic. The tendle he got me were so tender and cooked so quickly. They were delicate and crisp, just the way I love them.

Potatoes, you can add them or you can leave them. Sometimes, if one cannot find tender cashews or not enough of them, the quantity of the upkari is increased by adding more potato. I put them in as everyone loves potatoes. 

Coconut, another homegrown ingredient in my cooking. I feel so lucky to get homegrown coconut. I don't grow them in Bangalore, but every time someone comes from Karkala, my mother in law makes it a point to send me coconuts grown at home. They are huge, sweet and juicy.. YUM!! The coconut here is much more than just a garnish, it is almost the heart of the dish that brings everything together. 

This Tendle Bibbe Upkari has very little in the way of spices, just mustard seeds, urad dal and red chillies with a sprig of curry leaves. It uses very little oil, it is mostly cooked in water. As I said, it is very healthy. Tendle Bibbe Upkari is eaten as a side along with rice and dal or with chapati.

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com

Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts 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:





Tendle Bibbe Upkari


Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.comTendle Bibbe Upkari is a Konkani vegatable dish made with fresh tender cashew nuts, tendle or ivy gourd and potatoes. It is usually made during Ugadi.

Recipe Type:  Side
Cuisine:            Mangalore
Prep Time:     1 Hour
Cook time:     40 minutes
Yield:                Serves 3-4


Ingredients:


20-25 Tendle (Tondekayee or Ivy Gourd)
1 cup Bibbe or tender Cashew Nuts
1-2 Potatoes
3 tsp Oil
1/2 tsp Mustard Seeds
1/2 tsp Urad Dal
3-4 dry Red Chillies
2 Tbsp grated fresh Coconut
8-10 Curry leaves
Water as required
Salt to taste

Method:


Boil 2 cups of water. Remove from heat once it comes to a rolling boil.
Soak the cashew nuts (bibbe) in the hot water for 1 hour. This will help loosen the skin.
Peel the thin brown skin of the tender cashew nuts.
Wash the cashew nuts thoroughly and split them into halves.
Cut the tips of the tendle and slice it into thin slices.
Peel the potato and slice them to the same size as the tendle
Heat oil in a kadhai and add the mustard seeds.
Once the mustard seeds splutter, add the urad dal, curry leaves and the dry red chillies.
Fry until the urad dal changes colour.
Add the sliced tendle and 0.5 cup of water.
Cover and cook until the tendle are half done.
Add the sliced potato and the tender cashew nuts.
Cover and cook until the potato and tendle are done.
Add salt and mix well.
Garnish with grated coconut.
Serve hot with chapati.


Konkani Recipes, how to make bibbe upkari recipe, how to cook tender cashew nuts, how to make tondekayee palya with cashew nuts recipe at www.oneteaspoonoflife.com



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Undhiyu | Gujarati Undhiyo | Gujarati Mix Vegetable Curry


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:
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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
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Potato, Peas and Broccoli Mash

Move over regular potato mash, a healthier one is here!

How to make healthy vegan potato mash at www.oneteaspoonoflife.com

Yes, no butter and not just potato, it's loaded with the goodness of green peas and broccoli. Yes, broccoli. It has extra virgin Olive Oil and mint, salt and pepper. So you see, it isn't lacking in flavor. It definitely isn't lacking in color, Go Green Guys! and it is healthy. And no one will ever find out it has broccoli hidden in it.

Let's be honest, this isn't really my recipe. It is Jamie Oliver's. I'm a big fan of Jamie's 30 minute meals and I try to not miss any of them. While the main course is usually some form of fish or meat, he makes some really nice vegetarian sides. This is just one of them. I loved the sound of it, and now, the taste too...

Before I made the mash, I was wondering what to pair with it. Usually, mash is paired with some kind of meat (Google said the same). I've usually had mashed potato with a vegetarian sizzler or with veggie burgers. It will also go great with a lot of vegetarian options, such as:
I mean, serve it with anything big and chunky with a lot of texture and flavor and no one will complain. 

How to make healthy vegan potato mash at www.oneteaspoonoflife.com

I was super bored to make anything to go along, so I made it a main instead of a side. We ate it just like that and did not mind at all.

Do you have leftovers that you don't know what to do with? Do what I did, I stuffed them along with some cheese in between butter slathered slices of bread and grilled it to make an extremely delicious sandwich. After this, you'll make the mash just for the sandwich.

The quantity of the ingredients is just a loose guideline, I'd say add more or less of each of the items based on your taste.

How to make healthy vegan potato mash at www.oneteaspoonoflife.com


Potato, Peas and Broccoli Mash


How to make healthy vegan potato mash at www.oneteaspoonoflife.comHealthy vegan potato mash with added green peas and broccoli. Adapted from Jamie Oliver's 30 minute meals.

Recipe Type:  Side
Cuisine:            International
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:                Serves 2-3


Ingredients:


3 Potatoes, medium sized
0.5 cup Green Peas, frozen or fresh
0.5 cup Broccoli florets, loosely packed
Handful of mint leaves
3-4 Tbsp Extra Virgin Olive Oil
Pinch of sugar
Pepper to taste
Salt to taste
Water as required

Method:


Peel and dice the potatoes.
Pressure cook them with water until they are done. Around 5-8 minutes or 2-3 whistles.
Wash the broccoli thoroughly and add it along with the peas to the pressure cooker and cook for 3-5 minutes or 1 whistle.
Drain and leave aside to cool for 5 minutes.
Finely chop the mint leaves and add a pinch of salt.
Add 1 Tbsp of boiling hot water and a pinch of sugar.
Mix well and keep aside for 5 minutes.
Mash the potato, peas and broccoli.
Add extra virgin olive oil, salt, pepper and the mint sauce and mash until creamy. If you would like to make this recipe vegetarian instead of vegan replace the oil with 1-2 Tbsp of butter.
Serve it hot.


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Sabudana vada | Sabakki vada | Sago Poppers


Hi folks, what's cooking this week?

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com

Now that Navratri is here, what are your plans? Has that gorgeous "Ghagra-Choli" come out of the wardrobe ? Did you go for Garba or Dandiya?

I'm not sure I'll ever wear a Ghagra-Choli, but dancing the Dandiya is definitely on my bucket list and I wish to cross it off soon. 

You know what I enjoy about festivals in India? The colors. I love to see people dressed up in colorful attire. Colorful flowers in markets and adorning houses. Large "Pandals" where community or sarvajanik celebrations happen. The diyas or lanterns that are lit up outside houses. Beautiful Rangolis everywhere. It sets such a festive mood, you want to celebrate. What is it about festivals that excites you?

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com

Festivals always bring good food with them. So does Navratri. A lot of people fast during Navratri where they avoid rice, wheat, meat etc. Sabudana Vada is very popular during such "upavaas" or fasting. I don't fast, I've never done so till date and considering the foodie I am, I doubt I'll ever be able to avoid food for too long. But that does not stop me from eating all the yummy snacks like Sabudana Vada. In fact, I make them very often for breakfast or tea time snacks. They disappear quicker than I can cook them. 

Sabudana Vada is a popular Mahastrian snack made by frying balls of sabudana (sago), mashed potato and crushed peanuts. While traditionally, the vadas are deep fried, I pan fry them or shallow fry them. 

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com

To make the Sabudana Vada, first the sabudana needs to be soaked for around half hour and then drain out the water and leave the sabudana in a box or a covered bowl for 1-2 hours until they fluff up. Then add in the mashed boiled potato, crushed peanuts, curry leaves, chopped green chilli, chopped coriander leaves and salt and mix. Take lemon sized balls of this mixture and flatten them gently and place on a hot greased pan. Spoon in 1 tsp of oil on them and cook until one side browns, then flip and cook until the next side browns. If you are in a hurry, or you don't mind deep fried snacks, then go ahead and deep fry them and enjoy the traditional taste of Sabudana Vada.

Sabudana Vada tastes awesome with chutney or ketchup. I don't bother with either, as no one in my family cares what comes with it, as I said it disappears quicker than it appears. 

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:

  • Sabudana Khichdi - Another popular Maharastrian fasting meal made with the exact same ingredients as this vada.
  • Sabudana Chana Vada - Sabudana Vada where Potatoes are replaced with Chhole or Chickpeas.
  • Millet Cutlets - Shallow fried cutlets made from foxtail millet and mixed vegetables.
  • Curried Brown Rice and Zucchini Fritters -  Fritters or Tikkis made with mashed Brown Rice and grated Zucchini. Spiced with Garam Masala and pan fried. 


Sabudana Vada / Sabakki Vada/ Sago Poppers

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.comSabudana Vadas are shallow fried vadas or poppers made with Sabudana/Sago, Peanuts and mashed potatoes.

Recipe Type:  Snacks
Cuisine:          Indian/ Maharashtrian
Prep Time:     2 hours
Cook time:     20 minutes
Yield:              Makes 12-15 vadas



Ingredients:


1 cup Sabudana/Sago
2 medium sized Potato
2 finely chopped Green Chilli
8-10 Curry Leaves
0.25 cup Peanuts
2 Tbsp chopped Coriander leaves
A pinch Garam Masala (Optional)
1 tsp Red Chilli Powder (Optional)
4-5 tbsp Oil
Salt to taste

Method:


Wash the sabudana and drain all the water. Let it rest covered for about 2 hours or until the sabudana have softened.
Boil the potato and peel it.
Roast the peanuts and grind into powder in the mixer.
Mash the potato, add the sabudana, curry leaves,coriander and green chilies. Mix well.
Add salt, red chili powder, garam masala, peanut powder and mix well.
Shape into balls and flatten them gently.
Heat a tava or frying pan and grease it.
Place the sabudana vada hot tava and spoon around 1-1.5 tsp of Oil per vada. You may need more or less oil depending on your liking and the tava you have used. I used a non stick tava.
Flip them when they brown on one side.
Remove from heat once both the sides are browned.
This can be served with chutney or ketchup.


How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com
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Punjabi Dum Aloo (Vegan)


Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato based gravy.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

Once in a while I indulge… in cooking and eating. Everyone deserves a reward for working hard all week. And a long weekend is the perfect time to indulge. Don’t you agree?

I never buy potatoes with any specific plan of using them. I just add them to any mix vegetable thing I’m cooking or when there are fussy eaters around. Coz which fussy eater does not like potatoes, right?

But when I saw these cute little baby potatoes in the supermarket, I wanted to buy them and make them shine. What better dish to cook with baby potatoes than Punjabi Dum Aloo.


Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

There are different types of Dum Aloo all over India, there is a Kashmiri Dum Aloo, a UP Dum Aloo and a Bengali Dum Aloo as well apart from the Punjabi Dum Aloo. Each one has a different kind of gravy the baby potatoes are simmered in. 

I'm trying to find traditional recipes for the remaining Dum Aloo since I've never tried them. If you have one, contact ME! I would love to try out the other varieties and compare them.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

I've tried to keep this indulgent Punjabi Dum Aloo as healthy as possible without losing out on the taste. Some of it's highlights:

  • It is VEGAN - Yesss! Vegan yet creamy is obtained by the addition of a silky smooth Cashew nut paste. Being a Goan, I love my Cashews in anything and everything, so why not in a Punjabi Dum Aloo. Bring it ON! A more traditional Punjabi Dum Aloo has added yogurt or thick cream. I skipped both and only increased the quantity of cashew nuts used. This gave me all the creamy texture without any dairy in it. Hurray!!

  • Potatoes are boiled, not fried - A lot of Punjabi Dum Aloo recipes call for deep frying of the potatoes. While everyone loves deep fried potatoes, they are not so much in line with the whole eating healthy food movement. So I boiled them and then tossed them in a hot pan to get a slight char. Feel free to bake them as well. Give it your own twist. 

  • Quick cooking - Dum Pukht is a form of cooking in which meat or vegetables are cooked over a very low heat in sealed containers. This helps develop flavor. While this makes a major difference to meat (at least that's what I've heard), it barely does much for the potatoes in this case. Hence. I pressure cooked the potatoes and later simmered them for a while in the gravy. I can assure you, no flavor was lost in this process.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

If you liked this, you may also like

  • Gobi Mussallam - Cauliflower cooked in a mild creamy sauce. You can make it vegan by using soy or almond milk.
  • Double Beans Masala - Double Beans Masala is a semi dry curry made using fresh double beans, basic Indian spices and fresh tomatoes
  • Lauki Kofta - Bottlegourd dumplings simmered in a creamy tomato sauce. You can replace the milk with any vegan milk to make a vegan version.



Punjabi Dum Aloo | How to make Vegan Punjabi Dum Aloo Recipe


Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravyPunjabi Dum Aloo is a curry made by simmering baby potatoes a delicately spiced vegan creamy tomato based gravy. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:


250 gms Baby Potatoes (about 20-25 baby potatoes or 3 large Potatoes)
1.5 Onion
2 Tomatoes
18-20 Cashew nuts
1 black Cardamom
1" Cinnamon
1 Bay leaf
1 tsp Ginger paste
1.5 tsp Garlic paste
1 tsp Coriander Powder
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
3 Tbsp Oil
1 Tbsp Kasuri Methi
Salt to taste
Water as required
Coriander leaves for garnish

Method:


Heat up 1 cup of water and soak the cashew nuts in it for half an hour.
Wash and scrub the baby potatoes and place them in a pressure cooker or a deep pan. If using large potatoes, then peel them and dice them into 1" sized pieces.
Add 1 tsp of salt and enough water to cover the potatoes. Boil until the potatoes are cooked through but not mushy. In a pressure cooker, it takes around 1 whistle.
Peel the baby potatoes.
Heat 1 Tbsp of oil in a pan and once it heats up, add the potatoes in it. Toss the potatoes until they are browned slightly and keep aside.
Puree the cashew nuts and keep aside.
Puree the onion and the tomatoes separately.
Heat the remaining oil in a pan and add the black cardamom, cinnamon and the bay leaf. Fry for approximately 1 minute.
Add the onion puree, garlic paste and ginger paste and fry on low heat until for 8-10 minutes till the paste becomes golden brown or the oil separates.
Add the tomato puree and fry on low heat for another 8-10 minutes until the oil separates.
Now add the turmeric powder, red chilli powder, garam masala and coriander powder and mix well.
Cook on low heat for another 3-4 minutes.
Add the cashew puree and fry for another 4-5 minutes.
Now add the potatoes, salt and 3/4 to 1 cup of water and cook until the gravy thickens. At this point you can add more chilli powder if required.
Add the kasuri methi and simmer for 1-2 minutes.
Garnish with chopped coriander leaves and serve hot with Roti or Rice.





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Stuffed Potato Skins

Crispy potato, crunchy green Capsicum, punchy tomato sauce and oozy mozzarella cheese. That’s what this whole blog post it about.

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free


I’ve never baked a potato. Or rather, until last week, I had never baked a potato. And now that I have, I feel I’ve opened a door with many many possibilities.

This recipe is a result of entering a competition that asked contestants to cook with 5 ingredients – Potato, Tomato, Capsicum, Cheese and Olive Oil. You couldn’t leave out an ingredient.
I thought of a few options but decided I really wanted to stuff something. Stuffed capsicum or stuffed tomato may be? But when I mentioned stuffed potato skins, I saw Raj’s eye light up. It’s no secret he loves Potato. That was it then – Baked Potato Skins.

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free


Now there is a lot you can do with these Potato Skins, I myself had a dozen ideas, but then I was restricted by the competition rules. Not that I regret that, they were AWESOME just like that.

These little boats to taste-bud-heaven have some lightly stir fried capsicum and an easy-to-make awesome INSTANT super punchy tomato sauce. Apart from the 5 ingredients mentioned above, all you need is oregano or any pizza seasoning, garlic, salt and loads of pepper. This sauce goes amazingly well with pasta and pizza. So increase the quantity and freeze it for rainy days if you wish.

Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free

Step one: Crisping up the potato skins. You want them crisppyyyy:
Wash and scrub those potatoes clean. This is how you build muscles working at home. Exercise for today – DONE. Dry them and rub olive oil all over them. Watch out for those slippery ones that go bouncing all over your counter. Use a fork and prick them all over.
Bake them for 1 hour at 200 C of 400 F. In the meanwhile, move on to steps 2 & 3 and come back to one later.

Step two: Making the AWESOME Tomato sauce.
Chop those tomatoes roughly and fry along with some garlic in a pan with some olive oil. Once the tomatoes are soft, add in the oregano, salt and pepper. If you are like me, pepper == lots and lots of pepper.
Blend it into a coarse sauce. This is a thick sauce. If you plan on using it for pasta, you may want to thin it a little.

Step three: Crunchy crunchy Capsicum.
Chop the capsicum into small pieces. Stir fry in some olive oil until it is slightly cooked. Don’t let it mush up. Sprinkle some salt and keep aside.

Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free

Step one again: Crispy skin dreams come true here.
Once the potatoes have cooled enough to handle, slice them lengthwise into  half. Using a sharp edged spoon, scoop out the potato gently. Leave around ¼ inch or 0.5 cm of potato still in the skin so it holds it’s shape. Brush generously with olive oil on the inside and outside. Rub some salt.
Now bake it skin side down for 5 mins @ 220 degree C and then flip them over and bake again for 5 mins until the skins are crispy.

Step four: Let’s get the cheese BUBBLING
Assembly is all that it left before oozy cheese. Spoon in the capsicum and the sauce. Then grate over some mozzarella or any stringy melty cheese. This is what my food dreams are made of! Back into the oven for 4-5 mins until the cheese melts and it all bubbly.

Step five: Finish them off immediately!!!

Let’s face it, step five isn’t really a cooking step, but it is the most important step in the process.

 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten free


I did not use the scooped out potato in this recipe. You can stuff it back in. I used it up to make some buttery Aloo Paratha.


Stuffed Potato Skins


 Baked Stuffed Potato Skins Capsicum Tomato Mozzarella Cheese Olive oil gluten freeBaked potato skins stuffed with an instant tomato sauce, fried green Capsicum and Mozzarella cheese.

Recipe Type:  Appetizers / Snacks
Cuisine:            International
Prep Time:     20 mins
Cook time:     1 hour 45 minutes
Yield:                6 skins

Ingredients:


3 large Potatoes
2 Tomatoes
1 Capsicum
2-3 Tbsp Olive Oil
5-6 Tbsp Mozzarella Cheese
2 Garlic Cloves
1 tsp Oregano
1-2 tsp Pepper
Salt to taste

Method:


Preheat the oven to 200 degree C.
Wash, scrub and dry the potatoes.
Rub with olive oil and Ppick them with a fork all over.
Bake in the oven for 1 hour.
Heat 1/2 Tbsp of Olive oil and add crushed garlic and chopped tomato to it. Cook until the tomatoes have become soft and mushy
Add salt, pepper and oregano. Mix well.
Allow it to cool and then grind to a coarse sauce.
Heat 1/2 Tbsp of Olive oil and fry chopped capsicum in it.
Slice the potatoes lengthwise and with a spoon gently scoop out the potato. Leave at least 1/4 inch of potato with the skin.
Rub olive oil and salt on the inside of the potato and outside.
Increase the temperature of the oven to 220 degree C.
Bake the potato skins in oven for 10 minutes, turning the potatoes after 5 minutes.
Remove the potatoes from the oven and when they are cool enough to handle, stuff them with capsicum, tomato sauce and top with cheese.
Bake for 4-5 minutes until the cheese has melted.


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