Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts

Vegan Mushroom Leek Soup Recipe

Yum

Vegan Mushroom and Leek Soup flavored with garlic and pepper. Perfect for cold night when you want to make soup instantly.



vegan soup made with mushrooms and leek

It's a fabulous Friday, again! Hope you guys have something fun planned for the weekend.

I have planned to sleep my entire weekend off. I cannot wait to hit the bed. This week felt like such a long week. I'm glad it is ending and I get 2 days to rejuvenate and gear up for 2 more weeks of long weekdays.

Since I was short of time this whole week, I've been looking at making quick nutritious meals like this Vegan Mushroom Leek Soup. And it was so perfect for the rainy weather that has wrapped over Bangalore like a blanket. Rainy weather, hot soup and a good episode of Masterchef Australia, is there anything more a foodie needs?

vegan soup made with mushrooms and leek


This soup is one of those instant soups that do not come out of a packet or tin, but can be whipped up at home in a very short time. To make this delicious creamy vegan soup, all we need to do is sweat the leek along with some garlic and then add in the mushrooms. Once the mushrooms are cooked, we blend the soup and add in required seasoning. I kept the seasoning simple, just salt and pepper.

You can add in almond milk or regular milk to make this soup creamier. Cheese tastes awesome too. Flavor it with herbs that oregano or thyme, if you'd like a little variety in your soup. Serve it with some buttered croutons when you want to impress your guests or just get your picky kids to eat soup.

And if you know if the debate about whether we eat soup or drink soup has been settled, leave me a comment!!

vegan soup made with mushrooms and leek


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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Vegan Mushroom Leek Soup


vegan soup made with mushrooms and leekMushroom and Leek soup is a vegan, low calorie, healthy, gluten free soup that can be made instantly. This soup can be modified to fit into a plant based diet.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2

Ingredients:


1 Leek
200 gms Mushrooms
4-5 Garlic cloves
3 tsp Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Water as required

Method:


1. Wash or wipe the mushrooms clean and chop them. Discard the outer tough layer of the leeks and the top green portion. Wash the leek and then slice tit.
2. Heat oil in a deep pot and fry chopped garlic until fragrant. Add the sliced leek and saute for 6-7 minutes on low to medium heat until the leeks soften.
3. Now add the mushrooms and a pinch of salt and cook them until the mushrooms are cooked. Remove from heat and allow to cool a little.
4. Blend into a puree with a little water. You can blend it either smooth or chunky based on your like. 
5. Return the soup to the pot to reheat. Add water if the soup is too thick. Add salt and pepper to taste.
6. Serve hot with crusty bread.



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Creamy Broccoli Almond Soup Recipe (Vegan)

Yum

Creamy Broccoli Almond Soup - This creamy vegan soup is made with blanched almonds and broccoli and flavored with garlic and pepper. Perfect for cold night when you want to make soup instantly. 

creamy vegan soup made with blanched broccoli and almonds

Happy Friday!!! It's almost weekend, and I cannot wait any longer. Last weekend was my best weekend off late. It was 4 days long :). A festival on Thursday and a day off on Friday just made it a super special weekend. After a long long weekend last week, this one seems so short. But nevertheless, I'm excited, cause, it is the WEEKEND!

What kind of food do you eat on weekends? Do you stick to your regular diet or do you let your hair down and eat anything and everything under the sun? I slip up majorly on weekends. While weekdays are designed for controlled healthy home cooked meals, weekends just go hay wire. A trip to the mall results in a pizza or a burger. A grocery shopping spree ends up in a plate of Pani Puri. You are getting the picture, right?

It is not that I don't want to binge or enjoy on the weekends, but I'd like to sneak in at least one healthy meal in there, just so that the guilt is less. And this Broccoli Almond Soup works perfectly well!!

As a kid, a soup always meant a mixed vegetable one with alphabet pasta. Unfortunately, I can't find these alphabet pasta in Bangalore and the soup just isn't fun when you cannot make words with your food. So I have expanded my horizons to other soups now. And this Soup counter in office has definitely helped. This Broccoli Almond soup is inspired by that counter.

So at work, the management decided to introduce a healthy soup counter and everyone is loving it. The soups are delicious and filling and leave us feeling all healthy and awesome. I just loved the various soups I had from the counter and decided I HAD to make them at home. It is also the perfect time as the nights are only going to get colder from now on.

creamy vegan soup made with blanched broccoli and almonds


This Broccoli Almond soup is vegan, healthy, gluten free and fits right into an oil-free plant based diet if required. But apart from meeting all the dietary requirements, this soup is also super-delicious!! It is smooth, creamy and tastes of broccoli, garlic and pepper - a combination I love in all forms. It is also a very simple soup to make. It does not require slow cooker or for it to stew slowly on the stove. It is really INSTANT.

The broccoli and almonds are blanched, then sauteed with garlic and onion. YUM... Then the whole thing is blended with salt and pepper and reheated. That's it! If you love to make it yummier, add in some sharp cheddar and you get Broccoli Almond Cheddar Soup. I also like a squeeze of lime in my soup at times. You can go ahead and add all the herbs you like and make your own version of the Broccoli Almond Soup.

Go ahead, enjoy the soup. Wishing you a healthy weekend ahead!


creamy vegan soup made with blanched broccoli and almonds


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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Creamy Broccoli Almond Soup (Vegan)


creamy vegan soup made with blanched broccoli and almondsCreamy Broccoli and Almond Soup is an instant vegan soup made with blanched broccoli and almonds that is flavored with garlic and pepper. Vegan, low calorie, healthy, gluten free and can be fit into a plant based diet.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Ingredients:


3 cups Broccoli florets
15 Almonds
1 large Onion
4-5 Garlic cloves
3 tsp Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Water as required

Method:


1. Boil water in a large pan and add the broccoli to it. Blanch for 3-4 minutes and dunk them immediately into cold water.
2. Blanch the almonds in the same water for 5-6 minutes. Plunge them into cold water and peel the almonds.
3. Heat oil in a deep pot and fry chopped garlic and onion until fragrant. Toss in the broccoli and almonds and saute for 2-3 minutes. 
4. Blend into a puree with a little water. You can blend it either smooth or chunky based on your like. 
5. Return the soup to the pot to reheat. Add water if the soup is too thick. Add salt and pepper to taste.
6. Serve hot with crusty bread.



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Vegan Lentil Soup


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North Karnataka Jolada Rotti Oota - Part 4 - Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala [Video]

Yum

Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style kaalu palya is a vegan curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). 

jowar roti with soppina palya or muddi palya, jolada rotti oota

The last part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Kaalu Palya ( Cowpeas Curry or Lobia Masala).

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared earlier, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.


Kaalu can refer to the contents of any legume pod in Kannada. This curry is made from alsande kaalu or cowpeas or lobia. Dried peas are used for this recipe. The peas are soaked overnight and then cooked in salted water. These peas are then simmered in a simple masala made from onions, tomatoes and spices. The same curry can be made with Mung beans or dried Green Peas. They both taste equally good.

This Kaalu Palya is vegan, gluten free and super healthy. It can also be made to fit plant-based diet by sauteing the vegetables in water instead of oil. I have made it in the past with zero oil and not felt the difference in taste.

This Kaalu Palya tastes fabulous with wholewheat rotis or naans too. 

You might also like the other recipes in the North Karnataka Series - 





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

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Kaalu Palya Recipe | Cowpeas Curry | Lobia Masala

North Karnataka kaalu palya made with alsande kaalu. Black eyed peas curry.
North Karnataka style kaalu palya is a curry made with alsande kaalu (cowpeas / lobia/ black eyed peas). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     8 hours
Cook time:     40 minutes
Total time:     8 hours 40 minutes
Yield:               Serves 3-4

Ingredients:


1 cup dried Cowpeas
1 large Onion
1 large Tomato
1 tsp Garam Masala
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
1 tsp Cumin seeds
6-7 Curry leaves
1 tsp Ginger Garlic Paste
3 tsp Oil
Water as required
Salt to taste
Handful of Coriander leaves

Method:


1. Soak the cowpeas overnight or for 8-10 hours.
2. Drain the water and cook them in mildly salted water until done. If pressure cooking, then only cook for 1 whistle, cowpeas cook very quickly.
3. Do not throw out the water in which the cowpeas were cooked. Reserve the water for use later.
4. Heat oil in a pan and add cumin seeds.
5. Once, they splutter, add curry leaves and ginger garlic paste. Saute until fragrant.
6. Add finely chopped onion and saute until translucent.
7. Add finely chopped tomato and cook until soft.
8. Now add salt, turmeric powder, red chilli powder and garam masala and mix well.
9. Add the cooked cowpeas and 1 cup of the water it was cooked in. Cook on medium to high heat for 7-8 minutes.
10. If you want a thinner gravy, add more water.
11. Garnish with chopped coriander leaves while serving. Serve hot with Jolada Rotti or roti.



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Soppina Palya

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North Karnataka Jolada Rotti Oota - Part 3 - Soppina Palya | Mixed Greens Curry | Muddi Palya [Video]

Yum

Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. North Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige).

jowar roti with soppina palya or muddi palya, jolada rotti oota

The third part of my "North Karnataka Jolada Rotti Oota" series is here. Today I am sharing the recipe for Soppina Palya or Muddi Palya. 

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared on Tuesday, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like Yennegai, Soppina Palya and Kaalu Palya.

mixed green curry with chickpea flour

Soppu refers to any green leafy vegetable like spinach, amaranthus (harive soppu/ dantina soppu) , methi (fenugreek) or dill leaves (sabasige). This curry  can be made with either mixed greens or just a single type of greens. It is one of the simplest curries on the plate. To make the curry, you need to cook the greens until they are completely done, even overcooked works fine. You can pressure cook them too. It has minimal spices, just turmeric powder and red chilli powder. You can add garam masala or any other spice mix you want to enhance the taste.

There are different variations of the muddi palya, this recipe uses gram flour (besan) or chickpea flour in it. You can also use cooked toor dal (pigeon pea lentils) instead. The quantities in the recipe below are just guidelines, adjust them to your taste. Add more besan or dal if you want to increase the quantity of the curry or if you just enjoy the taste. Besan will make a thicker curry than dal. Add water as per your requirements.

My mom always added peanuts to the curry, so I continue to do so. If you are allergic or if you don't like peanuts, you can skip them. You can replace them with fresh tuvar also.

This Soppina Palya tastes fabulous with wholewheat rotis or naans too. 



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

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Soppina Palya | Mixed Greens Curry | Muddi Palya Recipe


mixed green curry with chickpea flourNorth Karnataka style soppina palya or muddi palya is a curry made with a single variety or mixed green leafy vegetables like amaranthus, spinach, methi or dill (sabasige). It is traditionally served with Jolada Rotti or Jowar Roti.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     15 hours
Cook time:     30 minutes
Total time:     45 minutes
Yield:               Serves 3-4

Ingredients:


5 cups of mixed Green leafy vegetables (amaranthus, spinach, methi, dill)
1 large Onion
0.25 cup Peanuts
5-6 Tbsp Gram Flour(Besan) or 2 cups boiled Toor Dal
0.5 tsp Turmeric Powder
1-2 tsp Red Chilli Powder
3 tsp Oil
Water as required
Salt to taste

Method:


1. Heat the oil in a large pan and add finely chopped onions.
2. Once the onions have turned translucent, add the peanuts and saute for 1-2 minutes.
3. Add the chopped green leafy vegetables and 0.5 cup of water. Cover and cook until the greens are completely done. You can either use just one variety of greens or a mixture of what is available.
4. Add salt, turmeric powder and red chilli powder. For added taste, you can add garam masala too.
5. If using besan, mix the besan in 1 cup of cool water until there are no lumps and add to the curry. Stir immediately and add 1 cup more water as the besan will immediately thicken. Add more water if you want a thinner curry.
6. If using dal, add the dal and mix.
7. Adjust seasoning and spices as per taste.
8. Simmer on low heat until the raw taste of the besan is gone or for 5-8 minutes.
9. Serve hot with jolada rotti or wholewheat rotis.



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North Karnataka Jolada Rotti Oota - Part 2 - Yennegai Recipe | How to make Ennegai Badnekayi | Bharli Vangi Recipe [Video]

Yum

Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. Yennegai is a spicy stuffed baby eggplant curry made by simmering eggplants in a peanut based gravy.

jowar roti with stuffed eggplant curry or enne gai or jolada rotti oota

It's Fabulous Friday, and I have a fabulous recipe for you!!

Continuing with my "North Karnataka Jolada Rotti Oota" series, today I am sharing the recipe for the spicy baby eggplant curry - Yennegai or Ennegai Badnekayo or Bharli Vangi. Many names, one dish!

"North Karnataka Jolada Rotti Oota" refers to the "thali" or plate meal presented in the photo above. It is a popular meal in the northern regions of the state of Karnataka. The Jowar Roti or Jolada Rotti, that I shared on Tuesday, is the star of the meal. These gluten free, vegan and oil free flatbreads are made from jowar or sorghum millet and if made well, totally melt in your mouth. The bland rotti is always served with spicy sides like this Yennegai.

jowar roti with stuffed eggplant curry or enne gai or jolada rotti oota

Yennegai is a curry that is made by stuffing eggplants with a spicy peanut mixture and slow cooking them until done in the peanut masala.

If you are lucky, you will find these baby eggplants or brinjals and you can stuff them directly. While using brinjals, always check for worms and discard those that have them. If you can't find baby eggplants, you can make the recipe by just dicing a big eggplant into bite sized chunks. In that case, you can skip the step of stuffing the eggplants with the spicy peanut mixture.

It tastes fabulous with wholewheat rotis or naans too. If you want to eat it with rice, you can make a thinner 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 FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Yennegai Recipe | How to make Ennegai Badnekayi | Bharli Vangi Recipe


jowar roti with stuffed eggplant curry or enne gai or jolada rotti ootaYennegai is a spicy stuffed baby eggplant curry made by simmering eggplants in a peanut based gravy.

Recipe Type:  Curry
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:               Serves 4-5

Ingredients:


16-18 baby Eggplants
1 cup roasted Peanuts
1 Tbsp Garam Masala
1 Tbsp Red Chilli Powder
0.25 tsp Turmeric Powder
0.5 tsp Jaggery or Sugar
1-2 Tbsp Tamarind Pulp
1 large Onion
1 sprig Curry leaves
4 tsp Oil
1 cup Water
2 Tbsp Coriander leaves
Salt to taste

Method:


1. Make two slits lengthwise on the eggplant. Do not cut all the way through.
2. Heat 2 tsp oil in a pan and saute the eggplants for 7-8 minutes until they are slightly soft.
3. Powder the peanuts and add garam masala, red chilli powder, turmeric powder, salt, tamarind pulp and jaggery and mix well. Taste and adjust spices and seasoning as required.
4. Stuff the sauteed eggplants with the peanut mixture. Keep the excess peanut mixture aside.
5. Add the remaining oil to the same pan and add in finely chopped onions and curry leaves. Fry until the onions turn golden brown.
6. Place the eggplants in the pan and add the remaining peanut mixture.
7. Add water and mix well. To get a thick gravy, add 1 cup of water. To get a thinner gravy, add more.
8. Simmer on low heat until the eggplants are done, stirring occasionally.
9. Dust your kitchen counter with dry flour and dip the ball of dough in it.
10. Adjust seasoning as per taste.
11. Remove from heat and garnish with chopped coriander leaves.
12. Serve hot with jolada rotti or wholewheat rotis.



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Jolada Rotti

Read more ...

North Karnataka Jolada Rotti Oota - Part 1 - How to make Jolada Rotti | Jowar Bhakri Recipe [Video]

Yum

Jolada Rotti Oota is a North Karnataka Thali that has jowar roti, spicy curries and condiments along with salads and sweets. Jolada rotti or Jowar Roti is an oil less, vegan, healthy, gluten free flatbread made from jowar millet or sorghum.

jowar roti with curries or jolada rotti oota


If you have never been to North Karnataka or never eaten the food, you are in the right place, because I'm taking you there!!

Karnataka is a state with various cultures, dialect and cuisines all mixed into one. While the coastal belt is huge on growing and eating rice, the drier northern regions eat more of flatbread or rottis made from wholewheat or millet like jowar. And today, I'm taking you through the cuisine of North Karnataka in the first post of a four part series.

A typical vegetarian meal or Jolada Rotti Oota in the region is centered around the Jolada Rotti or the Jowar Roti (flatbread). Jolada Rotti is accompanied by spicy curries, jhunka, spiced peanut and fried gram powder (chutney pudi), sliced onions, fresh fenugreek leaves (methi), buttermilk and fried pakodas.

Going clockwise from the Jolada Rotti, I have the following on my plate - Karachi Kai fry - a baby bitter gourd type of vegetable native to the region, lightly fried in oil with red chilli powder and garlic,  Kaalu Palya (Lobia) or Cowpeas curry, Soppina Palya or a curry made with leafy greens, Yennegai or baby eggplants cooked in a peanut sauce, Chutney Pudi or spicy powder made with peanuts and fried gram. Outside my plate I have pickle, water, a tempered radish salad or kochhidu moolangi salad and rava ladoo or semolina fudge ball.

jowar roti with curries or jolada rotti oota

The Jowar flatbread is made of only 3 ingredients - jowar flour, salt and water. It is cooked without oil or any type of fat, making it a very healthy type of bread. A well made jolada rotti is soft and just melts in your mouth. Jolada Rotti is vegan, gluten-free and plant based and easily fits into various diets.

The recipe of Jolada Rotti that I have here is slightly different from the traditional one, but it produces the same results - a soft, heavenly rotti. Traditionally, the flour is made by adding hot water to the flour and kneading it until you have a pliable dough. In my recipe, I add the flour to hot water, this tends to increase the elasticity of the dough making it easier for you to roll it out. Also, traditionally, a jolada rotti is patted out thin using your fingers or palm. It requires a lot of practice and expertise to be able to pat out a thin rotti. Here, I'm demonstrating the easier option of rolling out the rotti using a rolling pin.

Since jowar is a gluten free millet, making the rotti is a little trickier than making chapatis, naan or rotis that are typically made from gluten rich wheat flour and hence the deviations from the traditional recipes. Additionally, I am giving you a few tips so that you don't fail, however, only practice can make you perfect in the art of making jolada rotti.

  • Firstly, the flour - Buy the best quality jowar flour you can, preferably, organic and unadulterated. I usually buy jowar and get it powdered at a local mill and I found this works best for me over pre-packaged flours. If you have the option, try it out, you won't regret it.
  • As Jowar is gluten free, you cannot make the dough in advance and the rottis later. You have to roll out the rottis when the dough is warm for best results. So make the dough only when you plan to make the rottis. You can store the rottis for later though. So make all the rottis and keep aside. 
  • Roll the rottis on your kitchen counter or slab. I've tried to roll it out on a wooden board like I do for wheat rotis, but jowar seems to get stuck to the wood, so preferably roll it out on your granite kitchen slab or use marble slab.
  • Roast the rottis on an oil free tava or griddle. 

There is a crisper version of the rotti called "kataka rotti" that you will find for sale in a lot of North Karnataka shops. Kataka rotti is jowar rotti cooked on very low heat until it becomes dry and crisp like a papad. It is usually made for travel or if one wants to store the rotti for weeks.

Come back for my next post - Yennegai or Baby eggplant curry - a perfect accompaniment to the Jolada Rotti.

jowar roti with curries or jolada rotti oota


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





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Joladda Rotti Recipe | How to make Jowar Bhakri


jowar roti with curries or jolada rotti ootaJoladda Rotti or Jowar Bhakri is an oil-free, vegan and gluten free Indian flatbread made from jowar millet or sorghum.

Recipe Type:  Bread
Cuisine:            South Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Total time:     45 minutes
Yield:                16

Ingredients:


3.25 cups Jowar Flour
3 cups Water
1 tsp Salt
Jowar flour to dust
Water to cook the rottis

Method:


1. Add the water to a kadhai or a deep pot and allow it to come to a boil.
2. Add salt to the water.
3. Reduce the heat, and add 3 cups of jowar flour to the water and mix well with a wooden spoon.
4. Once the flour is well mixed, cover and cook on low heat for 4-5 minutes.
5. Turn off the heat and keep covered for 2 more minutes.
6. Remove the dough from heat and transfer to a clean plate. Spread it out a little and allow to cool slightly.
7. While the dough is still warm, knead it until smooth. If it is wet, add a little dry flour. If it is dry, then add a little water to help you knead.
8. Take out a lemon sized piece of dough and roll it into a ball and flatten it. Keep the rest of the dough covered with a kitchen towel.
9. Dust your kitchen counter with dry flour and dip the ball of dough in it.
10. Using a rolling pin, roll it into a thin rotti or flatbread. Make it as thin as you can.
11. Dust with dry flour while rolling to prevent the dough from sticking to the rolling pin and the counter.
12. Heat a clean ungreased tava or griddle on medium heat and put the rotti counter side up on the tava.
13. Wipe the rotti with a wet cloth.
14. Flip the rotti when one side has brown spots. Cook until the rotti puffs up a little.
15. All rottis may not puff up completely, but do not worry, they are still cooked.
16. Serve the rottis hot/warm with curry.



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Roasted Sweet Potato, Chickpea and Quinoa Salad Recipe

Yum

Vegan salad made with roasted sweet potatoes, baked spicy chickpeas, quinoa, pomegranate seeds, walnuts and veggies by tossing them in a simple dressing made of mustard and dates!

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

Until my 20s, a salad in my life was just a plateful of sliced tomatoes or cucumbers. A boring but supremely healthy plate of food that neither tempted the vision nor the appetite. And then, I found this salad bar in a mall food court that totally made me love salads. While salad bars are extremely common in the west, there aren't many out here in the tropical sub continent. May be it is the weather or may be it just that there is no demand. I loved the idea that I could pile up my bowl with anything and everything and make my own salad. Unfortunately, the place shut down after a while. But ever since, I love DIY salads.

While I eat salads, I rarely post their recipes. When I make salads at home, they are usually very simple - veggies tossed in a simple vinaigrette, so I don't share them with you. But this salad, I had to share!!

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

Where do I begin with this salad... it has so many delicious things all mixed together.
  • Roasted Sweet Potato - I found some gorgeous orange sweet potato (a rare find in Bangalore), so I bought some and roasted it in the oven with olive oil, salt, cumin and smoked paprika until they were soft and fabulous. Alternatively, roast some pumpkin.
  • Spicy baked Chickpeas - You have to add some crunch to the salad, and in this case, these chickpeas are the crunch element. I soaked chickpeas overnight and cooked them with salt until soft. Then I peeled them and roasted them with olive oil and salt. I tossed in some red chilli powder after removing from the oven. You can buy crispy chickpeas or you can just add boiled chickpeas.
  • Quinoa - This is what makes the salad filling and increases the protein content of the salad. If you cannot find quinoa, use millet or buckwheat.
  • Blanched Vegetables - I blanched some broccoli and beans and added them to the salad. I love broccoli and beans are just healthy. Add any of your favorite veggies, blanched or raw.
  • Pomegranate - I love pomegranate and I will add this to any salad I can. These sweet juicy pink seeds make any salad pop. They add a slight sweetness to the salad and complement the sweet potato really well.
  • Walnuts - You can never have enough crunch in a salad. Add in any nuts you love, I personally love walnuts. Plus, they are good for your brain.
  • Lettuce - Salad isn't salad until you have some green leaves. And while I list is last, it is most definitely the mandatory element of the salad. You can replace it with kale or baby spinach.
Since the salad itself had such gorgeous ingredients, I kept the dressing simple, yet interesting. Mustard, dates, extra virgin olive oil, vinegar, garlic and salt. Just blend everything until you have a tart sweet and hot dressing. 

This salad is substantial enough to be a meal in itself. In fact, it was our dinner and it kept us feeling full for a long time. However, it felt light also. 

The salad has ingredients that need preparation - roasting, baking, blanching and boiling. You can prep all of these in advance. That is exactly what I did. I roasted the sweet potato and chickpeas the day before. The chickpeas tend to get a little soft and chewy, but you can pop them in the oven for a while before adding to the salad to crisp them up again. I boiled the quinoa the previous day too. If you plan to make the salad the very next day, then you can also blanch the veggies the night before.

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

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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Roasted Sweet Potato, Chickpea and Quinoa Salad Recipe


roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressingVegan salad made with roasted sweet potatoes, baked spicy chickpeas, quinoa, pomegranate seeds, walnuts and veggies by tossing them in a simple dressing made of mustard and dates.

Recipe Type:  Salad
Cuisine:            International
Prep Time:     8 hours
Cook time:     60 minutes
Yield:                Serves 2-3


Ingredients:


1 cup Quinoa (uncooked)
1 medium Sweet Potato
100gms dried Chickpeas
0.5 cup Pomegranate Seeds
10 French Beans
1 cup Broccoli florets
6-8 Walnuts
3 cups Lettuce leaves, loosely packed
5 tsp Olive Oil
1 tsp Mustard Powder
0.5 tsp Garlic Powder
0.25 cup Vinegar
0.25 cup Water
8 Dates
0.5 tsp Red chilli powder
0.5 tsp Smoked Paprika
0.5 tsp Cumin Powder
Salt to taste

Method:


1. Soak the chickpeas for 8-10 hours. Drain and boil in salted water until done.
2. Drain and peel the chickpeas. Dry as much as possible.
3. Toss with 1 tsp Olive oil and bake at 200 degree C for 25-30 minutes until crisp.
4. Remove from oven and toss with red chilli powder.
5. Peel and dice the sweet potato.
6. Toss in 2 tsp olive oil, smoked paprika, salt and cumin powder until all pieces are coated.
7. Bake for 35-40 minutes at 200 degree C until done.
8. Cook the quinoa as per instructions on the packet until done. I soaked the quinoa for 1 hour and pressure cooked with 1.5 cups of water.
9. Boil water and add a pinch of salt. Blanch the broccoli florets and beans for 2-3 minutes. Remove from hot water and immediately put the broccoli and beans in cold water.
10. Soak the dates in warm water. Drain the water, deseed the dates and blend into a puree. Use little water while blending if required.
11. Blend together mustard powder, vinegar, garlic powder, date puree, water and salt until mixed.
12. Make the salad by tossing the lettuce leaves, roasted sweet potato, chickpeas, quinoa, blanched broccoli, chopped blanched beans, walnuts, pomegranate seeds and the dressing together.
13. Serve at room temperature.

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