Showing posts with label Tomato. Show all posts
Showing posts with label Tomato. Show all posts

Bread Pizza Cups [Video]

Yum
Pizza in a cup - cups made with bread, filled with your favorite pizza toppings and sauce, topped with cheese and baked until the bread is crisp and cheese is oozy.

cups made with bread, filled with pizza toppings,sauce and cheese and baked

Tell me, do you love Pizza? Did you just say yes??? Then you will LOVE this recipe.

So, since you asked for more snacks, I've been sharing recipes for snacks here. Just early this week, I shared the recipe for Masala Bread Toast - a popular bakery item in Bangalore. And today, I bring to you Pizza in a cup. Cute, right?

These Pizza cups are straight out easy to make and they are highly customizable. All you need are fresh bread slices, your favorite pizza sauce, toppings - again just use what you love or you have leftover in the fridge, and cheese. Yes, lots of cheese. I say the cheese is never enough. 

Okay, so there is a reason I mentioned fresh bread slices up there. The fresher the bread, the softer and easier to work with. The bread won't crumble when you try to shape them. I had a few slices that just crumbled on touch, so bad for the pizza cups. Use wholewheat bread to make it healthier.

cups made with bread, filled with pizza toppings,sauce and cheese and baked

Next, the Pizza Sauce. I made my own sauce following an older recipe of Eggplant Pizza, and I think this Basil Almond Pesto will also go famously. You can get creative and use this Manchurian Sauce instead or you can just buy the Pizza Sauce. If you don't want to go through all the fuss, just use Ketchup and add some Italian seasoning or Oregano to it.

The best part of any Pizza is the toppings. I kept mine super simple - chopped tomatoes, capsicum and sweet corn. It tasted delicious. But this is where you want to get creative and add what you love or as I suggested before, just use up leftovers. Also, a brilliant way to sneak in those healthy veggies your family won't eat.

I topped my Pizza Cups with Mozzarella cause I love the way the cheese melts and gets all stringy. Use any cheese you love, but remember, for cheese, less is never more!! Add more cheese, always!

So where all can you show these Pizza Cups off, let see:

  • High Tea - These Pizza cups will perfectly complement those cute little pastries you have for high tea
  • Kid's birthday parties - What's more fun is you can make the kid's add their own toppings. 
  • Cocktail Parties - let's just agree, these are perfect for any party, really!
  • Snack boxes?? I wouldn't highly recommend this, cause the bread may get soggy, but if you have non-fussy family, I say go ahead. I actually kept aside a few for 2-3 hours and ate them later and they still held and were just as tasty.

cups made with bread, filled with pizza toppings,sauce and cheese and baked

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

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

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





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


Bread Pizza Cups



cups made with bread, filled with pizza toppings,sauce and cheese and bakedCups made with bread, filled with your favorite pizza toppings and sauce, topped with cheese and baked until the bread is crisp and cheese is oozy.


Recipe Type:  Snack
Cuisine:            International
Prep Time:     15 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                Makes 6 Pizza cups

Ingredients:


6 slices Bread
6 tsp Pizza Sauce
2 Tbsp diced Tomato
2 Tbsp diced Capsicum
2 Tbsp Sweet Corn, boiled
6 Tbsp shredded Mozzarella Cheese
2 tsp Olive Oil
1-2 tsp Italian seasoning / Oregano (Optional)
1-2 fresh Basil leaves(Optional)
Water as required

Method:


1. Lightly sprinkle the bread slices with water and tap to wet the bread slightly.
2. Flatten the bread using a rolling pin.
3. Cut the bread into a circle using a bowl or a box cover.
4. Grease the muffin tray generously with olive oil.
5. Carefully place the bread into the muffin tray in the shape of a cup. See video above for reference.
6. Spoon in the pizza sauce.
7. Add the chopped tomatoes, capsicum and boiled sweet corn.
8. Sprinkle Italian seasoning or oregano if using.
9. Top each cup with 1 Tbsp of shredded cheese.
10. Top with a little bit of sauce and chopped basil leaves.
11. Bake in a preheated oven for 10 minutes at 200 degree Celsius.
12. Serve hot/warm.



If you liked this, you may also like:

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala
Masala Bread Toast

Indian street food, chaat, made with bread, yogurt, chutneys and spices
Dahi Bread Chaat
How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe
Coriander Chutney Sandwich



Read more ...

10 Savory Vegetarian/Vegan Breakfasts ready in under 30 minutes

Yum

A compilation of ten easy to make vegetarian / vegan breakfasts that can be made in under 30 minutes from scratch!



Do you love breakfast? Or are you one of those people who just wants to be done with it cause every scientific article calls it the most important meal of the day? 

I am definitely the breakfast lover category. If you are in the same category, welcome my friend!! 

If not, why is it that you would rather skip this meal - crunched for time? not hungry in the morning? don't have good breakfast options? I'm here to solve some of these problems for you through this teeny weeny post. I am also forever crunched for time, you see while I love breakfast, I am not an early riser and most of my morning is spent scrambling to get ready to catch my bus to office. I give myself exactly 60 minutes from wake up to run for bus. Also, I am absolutely against cereal for breakfast, I believe it is just sugar. So it is always a savory breakfast for me. I have hence, compiled a short list of 10 breakfasts that you can make in under 30 minutes for those busy mornings. Also, a few of them can be prepped the previous night or even, prepared the previous night. Just reheat and enjoy in the morning.

1) Churmuri Soosla [Vegan]


Churmuri Soosla is a stir fry made from salted puffed rice (not the cereal), onions, tomatoes and turmeric.  It is then topped with lime juice and roasted gram powder. This makes for a very good after school snack or evening tea time snack too.

susla oggarne murmura kadle puri puffed rice breakfast vegan


2)  Bread Upma [Vegan]


My favorite way to use up old bread is to stir fry it with spices, onion and tomato. You can make this bread upma with fresh bread as well. Quick and easy recipe.



3) Tomato Omelet [Vegan] 


Omelet always means Eggs, except in this case. Tomato omelet is made from chickpea flour or besan. Add lots of tomato to it and some spices for taste. Pour them onto a hot pan and cook them just like you would cook an omelet. Serve it with bread or eat it just like that, the choice is yours.


4) Wheat Dosa | Savory Wholewheat Pancakes [Vegan]


This one is very similar to the Tomato Omelet above, but this Dosa is made with whole wheat flour or atta instead of chickpea flour. Serve this with some coconut chutney or sambar in pure South Indian style.

savory wholewheat pancake goduma dosa godi dosai vegan indian breakfast

5) Breakfast Bruschetta [Vegan]


If you love bread for breakfast, you will love this bruschetta. One is a classic bruschetta with onions and tomatoes while the other is a take on avocado toast with avocados and green olives.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

6) Chutney Sandwich [Vegan Option Available]


My favorite picnic breakfast of all times - bread with one slice smeared with butter and another with a simple coriander-coconut chutney. Use vegan butter to make it vegan or just skip the butter. The chutney can be prepared the previous night if you want to cut down on time in the morning. Make the sandwiches when you plan to eat them to avoid a soggy mess.

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

7) Vegan Zucchini Frittata [Vegan]


Frittatas can be vegan too! Try out this vegan frittata made with chickpea flour or besan and baby zucchinis for added health. Load it up with your favorite veggies to make it healthier.

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

8) Beetroot Chickpea Pancake [Vegan]


This is just a different take on the tomato omelet mentioned above. Here the tart tomatoes are replaced with sweet grated beet roots that add that wonderful pink hue to the pancakes. For a quicker breakfast prep in the morning, grate the beet root the previous night and save time.

How to make vegan beetroot besan dosa beetroot paratha recipe at www.oneteaspoonoflife.com

9) Instant Ragi Dosa  [Vegan Option Available]


Instant Ragi Dosa is a very healthy breakfast option as it uses finger millet or ragi flour. Ragi is rich in nutrients and very good for healthy. Ragi flour is mixed with fine semolina or cream of wheat with spices, onions and herbs to make a very runny batter. he only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan. 

How to make instant ragi dosa or finger millet crepe at www.oneteaspoonoflife.com

10) Instant Rava Dosa [Vegan Option Available] 


Again, this is very similar to the Instant Ragi Dosa, but made with rice flour. A popular breakfast in Bangalore, this recipe will teach you how to make it at home with a lot less oil. The only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan.

how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com


If you tried these recipes, 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 these recipes, 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


Read more ...

Lauki Kofta Recipe [Video Recipe]

Yum

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

Bottle gourd dumplings in a tomato based gravy

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

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

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

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

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

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

Bottle gourd dumplings in a tomato based gravy

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

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

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

Bottle gourd dumplings in a tomato based gravy


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

Bottle gourd dumplings in a tomato based gravy

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

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

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




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

Lauki Kofta

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

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

Ingredients:


For the Lauki Kofta


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

For the Creamy Tomato Gravy


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

Method:


To make the Lauki Kofta


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

To make Creamy Tomato Gravy


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


Bottle gourd dumplings in a tomato based gravy


    If you liked this, you may also like:


    baby corn masala tomato gravy north indian curry
    Babycorn Masala

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

    Pindi Chhole

    Yum

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

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

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

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

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

    Back to my Pindi Chhole recipe....

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

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

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

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

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


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

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

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

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

    If you liked this, you may also like:




    Pindi Chhole


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

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

    Ingredients:


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

    Method:


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


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

    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! 

    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:




    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 ...

    Amritsari Chhole

    Yum

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

    If you liked this, you may also like:

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




    Amritsari Chhole


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

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

    Ingredients:


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

    Method:


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


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

    Read more ...