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

Lauki Kofta Recipe [Video Recipe]

Yum

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

Bottle gourd dumplings in a tomato based gravy

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

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

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

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

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

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

Bottle gourd dumplings in a tomato based gravy

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

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

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

Bottle gourd dumplings in a tomato based gravy


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

Bottle gourd dumplings in a tomato based gravy

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

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

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




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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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    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!!)

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    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.


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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! 

    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!!)

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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 ...

    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

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    MIL's Spicy Tomato Curry (Soup)

    Yum

    How about enjoying those last few cold winter nights with this soul warming Spicy Sour Tomato Curry (soup) with crispy fried okra that is ready in 40 minutes!!

    How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


    They say winter is over. While I love the promise of sunshine all through the day, I miss the chill in the air. Luckily, it is still chilly in the morning, so I'm enjoying the last few days with my jacket until it is stacked in the cupboard for the next 6-7 months until the monsoons bring on some more chill.

    Winter may be over, and warm nights back on the calendar, but hey, that really does not stop me from enjoying hot meals. And speaking of hot meals, especially my Mother-in-law's Spicy Tomato Curry. This curry is perfect for winter nights or rainy nights when all you want is a bowl of spicy sour soul warming goodness. But don't let the weather stop you from enjoying something this delicious. Unless you live on the coast in a tropical country in the Northern Hemisphere, you still have a few days of cold nights left, use it to enjoy this Tomato Curry.

    How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


    While the name suggests curry, this is really a spicy Tomato Soup flavored with cumin, thickened with chickpea flour (gram flour/ besan) and garnished with fried okra (bhindi). Isn't fried okra the BEST? Crispy crunchy salty and we can always pretend it is healthy, after all it is a vegetable. If I haven't convinced you to fry that okra, you can just as well be a health freak and grill it up until it is nice and charred. My mother in law sometimes adds boiled potato cubes to the curry as well, but okra is the family favorite.

    This is probably the quickest and absolutely no fuss soup I know to prepare. So no fine chopping, no 100 ingredients, no exotic spices (unless you consider cumin exotic), no hours and hours of simmering. NADA!!! Just 3 main ingredients and barely 40 minutes to prepare. No chopping, just blending.

    How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


    Making this curry is super simple. I pressure cook the tomatoes whole for 8-10 minutes or 1-2 whistles. Then allow them to cool a little, before peeling them and blending. Meanwhile, fry up your chopped okra or boil the potatoes. Heat oil in a kadhai or pot and add cumin seeds. When they brown, add in the gram flour and saute it well for 1 minute. Then add in the blended tomatoes. Add water if required. Season with salt and red chilli powder and allow it to simmer for 5-8 minutes. If it is too thin, add more gram flour. If it is too thick add water. Too sweet, then add a little tamarind juice or lime juice. Too sour, then you can sweeten it with sugar or jaggery. Just TRUST your taste buds more than anything. I like my curry hot, sour with full flavor of cumin. Add the fried okra or potato just before serving.

    Serve it with some crusty bread and dinner is done! You can also serve it with rice, though then I'd recommend you keep it thick.

    How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com


    How to make spicy tomato soup recipe at One Teaspoon Of Life 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 liked:





    Spicy Tomato Curry


    How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.comSpicy and easy Tomato Curry or Soup made with fresh tomatoes, thickened with gram flour and garnished with crispy fried okra.

    Recipe Type:  Soup
    Cuisine:            Indian
    Prep Time:     10 minutes
    Cook time:     40 minutes
    Yield:                Serves 2

    Ingredients:


    5-6 large Tomatoes
    3 Tbsp Oil
    1 Tbsp Gram Flour (Chickpea Flour / Besan)
    1 tsp Cumin seeds (Jeera)
    7-8 small Okra (Bhindi)
    1 tsp Red Chilli Powder
    Salt to taste
    Water as required

    Method:


    Pressure cook the tomatoes with 1 cup of water for 1-2 whistles or 8-10 minutes. If cooking in a pan, cook the tomatoes until they are soft.
    Peel the tomatoes and leave aside to cool.
    Chop the okra.
    Heat oil in a small pan and fry the okra until they are slightly browned and crispy.
    Remove with a slotted spoon and sprinkle salt and mix well.
    Once the tomatoes have cooled, blend into a puree.
    Heat 3 tsp Oil in a large pan or pot and add the cumin seeds.
    Once they brown slightly, add the gram flour and saute for 1 minute.
    Pour in the blended tomatoes and the 1 cup of water it was cooked in.
    Add salt and red chilli powder.
    Let it come to a boil and then simmer for 5-8 minutes.
    If the consistency is too thick, add more water. If it is too thin, add a 1 Tbsp gram flour mixed in water.
    If the curry is too sour, add a little sugar. If the curry is not sour enough add a little tamarind juice or lime juice.
    Add the crispy okra just before serving.
    Serve hot with crusty bread or rice.


    How to make spicy tomato soup recipe at One Teaspoon Of Life www.oneteaspoonoflife.com



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    Vegan Zucchini Kale Lasagna

    Yum
    I've had an Italian start to the weekend - Pizza for Friday night dinner and this awesome Homemade Vegan Zucchini Kale Lasagna for Saturday lunch.

    How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

    I'll be honest, this is my first time trying to veganize a dish that has Cheese in it. I'm never vegan when it comes to Italian food either. I'm more than liberal with cheese, usually adding more than what the recipe calls for. I'm a big fat LOVER of cheese. I've been known to eating cheese cubes the way other's eat chocolate. Sometimes, I like it over chocolate...

    So what converted me? While I'm not converted, I'm definitely trying to reduce dairy. I'm also very excited to try a new range of cheese that I can make at home. I've always wanted to make my own cheese - sounds super exciting. I've looked around endlessly for vegetarian Rennet, but I'm yet to find it in Bangalore. Bangaloreans out there, any tips? So I gave up the idea of making my own cheese except Cottage Cheese or Paneer. And now I can make my own cheese - no rennet or any bacteria needed.
    How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

    When I stumbled upon a recipe for vegan Mozzarella, no one could stop me. I HAD to try it! 

    While my cheese wasn't as stretchy as Mozzarella is meant to be, it tasted good and added the required creaminess to the Lasagna. I did not use Pasta sheets. I make Lasagna very rarely and I usually end up throwing out half the box of lasagna sheets as they are way past their shelf life. So I did what everyone is doing these days - used vegetables as pasta.  I see new recipes for Zoodles almost every other days. 

    Zucchini works so well in Italian food. Lightly steamed zucchini tends to have the al-dente texture that pasta demands. I used thinly sliced baby zucchini to replace the pasta sheets for the lasagna. I also used Kale as I like the pepperyness it adds. If you cannot find Kale, use spinach. I used raw Kale cut into large pieces, you can steam it to soften them and then use it. I layered slices of Tofu too. That's just cause I had it and I love the texture of Tofu. I know, I'm weird, but I really do love Tofu.

    How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

    All that I talked about already is the texture component of the lasagna, the taste is entirely due to this super easy chunky Tomato Sauce. You've gotta try this sauce, even if you are not making the lasagna. I can have bowls of it with anything - Bread, Roti, Rice, Noodles. And it is so simple to make too. Just fry onions, garlic, carrots and peppers in olive oil. Add tomato puree and all the herbs and spices. Cook until you have a nice thick chunky sauce all perfect to layer on that Lasagna. Job done!!

    Bake it until the cheese brown a little and the zucchini and kale are cooked, about 15 minutes. You have to eat this immediately, just because it tastes amazing when hot.

    And if you are not a fan of vegan cheese, just replace the cheese with regular Mozzarella, I bet it tastes just as great.

    Tag me on Instagram @oneteaspoonoflife when you make this recipe. Happy Lasagna Weekend to you, Ciao!!

    How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life


    How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life


    How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life

    If you liked this, you may also like:

    • Gobi Manchurian Pizza - Fusion pizza topped with fried Cauliflower and Indo-Chinese Manchurian Sauce.
    • Curried Brown Rice Zucchini Fritters - Fritters or Tikkis made with mashed Brown Rice and grated Zucchini. Spiced with Garam Masala and pan fried.
    • Eggplant Pizza - Pizza made with Eggplant as the base and topped with homemade tomato basil sauce and cheese. 



    Vegan Zucchini Kale Lasagna

    How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life
    Zucchini Kale Lasagna is a vegan and gluten free pasta dish made using zucchini, kale, vegan mozzarella cheese and a chunky tomato sauce. 

    Recipe Type:  Pasta
    Cuisine:            Italian
    Prep Time:     30 minutes
    Cook time:     45 minutes
    Yield:                Serves 2

    Ingredients:


    5-6 baby Zucchini
    5-6 large Kale leaves
    100 gms firm Tofu

    For the Vegan Cheese:


    1/2 cup Cashew nuts
    1/4 cup Tapioca Flour
    1/4 tsp Mustard Powder
    1/2 tsp Vinegar
    1/2 tsp Salt
    1 cup Water

    For the Tomato Sauce:


    1.5 cups Tomato Puree
    1 large Onion
    1 small Carrot
    1/2 green Capsicum
    2 Tbsp Olive Oil
    1 tsp Sugar
    2 tsp dried Basil
    1 tsp Thyme
    1 Tbsp minced Garlic
    1 tsp Celery Salt
    1/2 tsp Chilli Powder
    Salt to taste
    Water as required

    Method:


    To make Vegan Cheese:


    Boil the cashew nuts in 1 cup of water for 8-10 minutes until soft.
    Drain and keep aside to cool.
    Blend together cashew nuts, tapioca flour, mustard, vinegar and salt along with 1/2 cup water.
    Heat a non stick pan and add the blended paste to it.
    Stir continuously until it thickens. Adjust salt and water.

    To make Tomato Sauce:


    Heat olive oil in a pan.
    Add finely chopped onion, carrot, capsicum along with minced garlic. Saute for 4-5 minutes.
    Add tomato puree, celery salt, red chilli powder, basil, thyme and sugar.
    Simmer for 7-8 minutes. Add water if required.
    Add salt to taste and mix well.

    To Assemble the Lasagna:


    Take a deep baking dish and layer with chopped kale, sliced zucchini and sliced tofu.
    Sprinkle a pinch of salt and pepper.
    Spread the tomato sauce.
    Spread the vegan cheese.
    Similarly, make another layer of the vegetables, sauce and cheese.
    Preheat the oven to 180 degree C.
    Bake for 15-18 minutes or until the cheese browns.

    Notes:


    • Replace the vegan cheese with regular Mozzarella for a non-vegan version. 
    • In case you don't have Tapioca Flour, you can grind sabudana or sago pearls in a high power mixer to get a fine powder. 
    • Kale can be replaced with spinach (palak). You can steam the kale or spinach before using it in the lasagna. 
    • If you don't have celery salt, add chopped celery to the sauce along with the onions or just use regular salt.
    How to make vegan gluten free lasagna pasta recipe at www.oneteaspoonoflife.com How to make zucchini pasta recipe at One Teaspoon Of Life
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