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

Aam Panna Recipe | Kairi Panna Recipe [Video]


Aam Panna or Kairi Panna is a drink made from boiled raw mangoes and jaggery. Aam Panna is popularly made in summer across India.

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raw mango drink

Aam Panna, a beverage from my school days. My best friend's mom made the best Aam Panna ever and she never forgot to share a bottle of the concentrate with me. It was she who introduced me to this tangy sweet spicy beverage made of raw mangoes that is so popular during summers.

As I write this I realize it isn't really the right time to post this. By right time, I mean right now, this instant. Because it has just rained heavily and it is so cool that all I feel the need for is a hot cup of tea. But then I had this post all ready to go with the recipe jotted down, photos edited and the video uploaded. So I decided to go ahead and post it. And anyway it may not have rained in your city and it may be the absolute perfect time for you to try this golden treat.

Aam Panna is made in several ways, as I have learnt over the years. Earlier in my blogging days, I had posted one recipe that does not require boiling of the mangoes. That recipe involves grating the raw mango and soaking it in water, allowing the flavor of the mangoes to infuse into the water. That takes a little more time and the results are markedly different. I would not rate one above the other as each has its own taste. I've also seen recipes where the raw mango is roasted on coals or a gas stove until it is charred instead of boiling the mangoes. While I have not tried this recipe, it does sound very interesting. The one I am sharing today is the most common recipe out there.

raw mango drink

To make the Aam Panna, select firm raw mangoes. The mangoes are supposed to be unripe and sour. The mangoes are boiled, either with skin or without and then the pulp is mashed in a blender along with a sugar and spices like cumin and pepper. Some folks add cardamom too, but I feel it overpowers the fragrance of the mango, so I skip it. I also replaced the sugar with powdered organic jaggery and hence the bright orange color of my Aam Panna. If you use sugar, you tend to get a more golden color. You can also add mint while blending the panna. However, I don't recommend it if you plan to store the panna for long as the mint tends to get bitter after a few days. The blended puree is a concentrate and can be stored in the fridge for the whole of Summer. When you feel like having Panna, dilute it with water until the taste feels just right and serve. You can also add muddled mint leaves or mint puree while serving. The Aam Panna can also be diluted with Soda water or sparkling water for some added zing.

A homemade panna never has a bright green color. If you want that color, you can add food coloring, but I don't recommend it.

raw mango drink



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 up to.


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



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Video Recipe





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Aam Panna Recipe | Kairi Panna Recipe


raw mango drinkAam Panna or Kairi Panna is a drink made from boiled raw mangoes and jaggery. Aam Panna is popularly made in summer across India.

Recipe Type:  Beverage
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                Makes 18-20 glasses

Ingredients:


4 Raw Mangoes
2 cups Jaggery Powder
1 Tbsp Pepper, freshly crushed
1 Tbsp Cumin Powder
0.25 tsp Black Salt
0.25 tsp Salt
Water as required

Method:


1. Pressure cook the raw mangoes until they are cooked. You can also boil them in a pot until done.
2. Allow the mangoes to cool, then peel them.
3. Squeeze out the pulp of the raw mangoes and add to a blender.
4. Add in the jaggery powder or sugar, roasted cumin powder, pepper powder, black salt and salt.
5. Blend to a smooth paste with a little water. Adjust the quantities of jaggery, spices and salt as required.
6. Store the aam panna concentrate in a glass bottle in the fridge.
7. To serve the panna, add 3-4 Tbsp of the concentrate to a glass. Add in ice cubes (optional) and cold water. Stir and serve.
8. If the panna feels less sweet after diluting with water, then add a little jaggery powder while serving.


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Indian mocktail made with guava and spices
Guava Panna

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Kharbuja Panaka
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Rose Lassi




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Medu Vada Recipe | Uddina Vada Recipe [Video]



Uddina Vada or Medu Vada is a popular South Indian breakfast item. Medu vada is a savory donut made from urad dal or black lentils. Medu vadas are crispy and golden brown on the outside and soft and spongy on the inside. They taste best when served with fresh coconut chutney or dunked in a spicy hot sambar.


In a hurry? Jump to Video or Jump to Recipe

medu vada medhu vada with chutney

It's raining!!!! and I'm pretty sure it is a crime to not eat crispy fried food when it rains. It isn't? Well, it should be. 

I recently mentioned in my Instagram post that Bangalore weather is as unpredictable. Summer unofficially started in early March this year and it's been blazing hot, hotter than ever, out here. Every year when it gets slightly hot, rains come and it cools off. Last year, when I tried to make a second batch of these sun dried potato chips, they caught mold due to the humidity. But this year there was no sight of rain or even a little cloud to shade us from the sun. Until now. The weather has been pretty unpredictable this week, just like Bangaloreans are used to. Heavy rains caught us off guard this week. And the evening rains are cooling down the city. And when it rains, eat all the fried food you can. 

Frankly, Bangaloreans don't need a reason to eat this scrumptious crispy vada. Vada is eaten for breakfast, snacks, and may be lunch and dinner too. A plate of idli with one vada and a piping hot cup of traditional filter coffee, a simple soul satisfying breakfast for any South Indian. But the lazy me definitely needs a reason to make them at home.

medu vada medhu vada with chutney

Uddina Vada or Medu Vada is a quintessential item on the breakfast scene of South India, not just Bangalore. The vadas are crispy golden brown on the outside, soft and spongy on the inside. When they are served piping hot with a bowl of fresh coconut chutney and a spicy bowl of sambar, one just stops talking and digs in. Contrary to popular belief, making these vadas at home is not difficult. But what can be challenging is to make that hole in the center. You cannot cut it as you would with a donut. But there are a few simple tricks to making the perfect uddina vada, hole and all.

Firstly, the batter has to be thick. As thick as it can be. The urad dal or black lentils, have to be soaked for just the right amount of time. 3-4 hours at max. More than 4 hours, and you will get a soggy batter that cannot be shaped. After soaking, completely drain the lentils and grind with as little water as possible until you have a smooth creamy batter. 

Secondly, for a crispy vada, you need to add in a little rice flour and a pinch of cooking or baking soda. Too much of the soda and you will have a very crispy vada that won't go well with the purists.

Third, the flavor givers. Add in what you like to flavor the vada. Popular ingredients include cumin, pepper, curry leaves, coconut pieces, green chillies and coriander leaves. Add what you like in them. Also, add salt at the very end, just when about to make the vada, else the batter may turn soggy.

Fourth, the hole. Making the hole isn't as complicated as it sounds. All you need is a thick batter and wet hands. Yup. Wet your hands properly and then take a dollop of the batter, use your wet fingers to make a hole and then gently drop it in the oil. If you are unable to make the hole for any reason, don't worry too much, just drop the batter in oil using a spoon. The hole is just for visual appeal and doesn't impact the taste or the texture.

Five, the frying. To get a nice crispy exterior, fry for the first one minute of high flame. Then lower the heat and allow the vada to cook on the inside. Once the vada is the golden brown, it is ready to be served.

Six, make extra. Well, this isn't a trick or tip, as much as an advise. Vadas are irresistible, always make extra.

Wishing you a vada happy weekend!!

P.S - This recipe has been reposted. The recipe was originally published in 2014. Images have been updated and a video has been added. The recipe remains the same.

medu vada medhu vada with chutney



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


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



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Video Recipe





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Medu Vada Recipe | Uddina Vada Recipe


medu vada medhu vada with chutneyMedu Vada is an Indian deep fried savory donut made from lentils. A popular South Indian breakfast along with Idli.

Recipe Type:  Snacks / Breakfast
Cuisine:          South Indian
Prep Time:     3-4 Hours (Including lentil soaking time)
Cook time:     20 minutes
Yield:              12 small Vada

Ingredients:


1 cup Urad Dal
1 Tbsp Rice Flour
6-8 Curry leaves, finely chopped
1 Green Chilli, finely chopped
0.5 tsp Pepper, freshly crushed
A pinch of baking soda
Salt to taste
Oil to fry
Water as required

Method:


1. Wash the urad dal and soak the dal in water for around 3-4 hours.
2. Drain the dal and grind into a fine batter. Use as less water as possible. The batter should be thick.
3. Heat oil in a kadhai to deep fry the vadas.
4. While the oil heats, add in the rice flour, green chilli, pepper, baking soda and salt. Mix well until combined. IF the dough feels watery, add a little more rice flour.
5. Once the oil is hot enough, wet your hands and take a spoonful of batter onto your fingers. Using the wet finger of the other hand, make a hole in the center. Watch the video for help on how to do this.
6. Gently drop the vada in the oil.
7. Fry on high heat for 1 minute, then lower the heat slightly and continue to cook until the vada becomes golden brown.
8. Now gently slide this batter into the oil. Stir the vada occassionally and flip it, so that it cooks evenly. Cook until golden brown on both sides.
9. Serve the vada hot with coconut chutney or sambar.


See the notes mentioned above the Video for tips on making the perfect Medu Vada.


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Instant Mix Veg Uttappa





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Kharbuja Panaka | Muskmelon Sherbat


Kharbuja Panaka is a muskmelon based beverage that is traditionally served during the festival of Ram Navami in South India.

In a hurry? Jump to Recipe

muskmelon sherbar

Night Fury completes one year on Sunday, well, at least as per the Hindu calendar. Yay!!

Sunday, the 14th is Ram Navami. And Night Fury isn’t our dragon, although Raj almost drives it as if it is, instead it is our car. When we bought it, we thought hard on what we should name it. Did you know there are websites out there that suggest names for your car based on color, type etc. They weren’t much help though. But after one hard look at the front grille of the car, and we both thought it looked like “Toothless” smiling. If you are totally lost right now, then all my references to night fury, toothless and dragons is from the movie “How to train your dragon”. It is a very good animated movie, and you should watch it.

So now there are 2 reasons to celebrate the day, one of course cause it is Ram Navami, a festival, and second it is also birthday number 1.

Ram Navami has always been a festival that invokes mixed feelings in me. As children, my mom took/dragged us to her family temple near Mangalore as Ram Navami is celebrated with a lot of grandeur there. While the festivities were nice and grand, what killed me there was the heat. April to me marks the beginning of Summer and Summer and the tropics don’t really work well together. While the tropics are always warm, Summer can literally roast you. And with Mangalore being on the coast, the humidity is very high too. So I was always sweating buckets and rushing to hydrate myself.

The good thing was that any Ram Navami celebration always has cooling drinks being served. You are bound to find either Panaka or Majjige (buttermilk) being served to keep everyone hydrated. Last year I posted the recipe for a simple Panaka. Today I'm sharing another version - Kharbuja Panaka or Muskmelon Sherbat. To make the Kharbuja Panaka, muskmelon or cantaloupe is juiced and cardamom, lime juice, pepper and jaggery are added for flavor. Chill it and serve it along with some diced muskmelon.

If you are in the mood, you can also make this Bele Holige, that is traditionally made for all festivals in South India.

Happy Ram Navami!!


muskmelon sherbar


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

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



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Kharbuja Panaka | Muskmelon Sherbat


muskmelon sherbarKharbuja Panaka is a muskmelon based beverage that is traditionally served during the festival of Ram Navami in South India.

Recipe Type:  Beverage
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     0 minutes
Total time:     10 minutes
Yield:                Serves 2

Ingredients:


2 cups chopped Muskmelon
0.5 Lime
2 Green Cardamom
0.25 tsp Pepper, freshly crushed
2 cups Water
Jaggery to taste
Muskmelon pieces for garnish
Ice cubes as required

Method:


1. Blend the chopped muskmelon along with lime juice, 0.5 cup water, pepper and jaggery until smooth.
2. Start by adding 2-3 tsp of jaggery and increase as per the desired sweetness.
3. Peel the cardamom and crush the seeds into a fine powder.
4. Add the cardamom, remaining water and ice cubes to the blender and give it a quick whizz.
5. Serve it chilled. Top with muskmelon pieces before serving.




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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe [Video]


Dalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

In a hurry? Jump to Video or Jump to Recipe

Oriya dalma with mix vegetables


Caution, this is not a Summer Recipe. But I still love it and can eat it anytime. 

The curiosity all started with a restaurant in Bangalore named Dalma. I would cross it and wonder what the name means. I had no clue it actually referred to this very popular classic Odia or Oriya dish. And then we met, me and Dalma, the curry, not the restaurant. The restaurant is still a mystery, never stepped in there.

Dalma was introduced to me by my neighbor who had an Oriya cook. He was fond of cooking his traditional cuisine once in a while and I loved it the first time I ate it. Unfortunately, I never took the recipe from him, but my neighbor who watched over him at times, gave this recipe to me. I have read online that there are different recipes of Dalma, some use coconut, some use onions, some use neither. I believe each region has adapted the dish to what is available locally. The coastal belt uses coconut while the interior regions do not. 

The Odia folks love Dalma so much that it is also served as a part of Chappan Bhog in Puri's Jagannath Temple.



Oriya dalma with mix vegetables

Oriya dalma with mix vegetables

Dalma is a very simple mix vegetable curry that is also very healthy. The dal is full of veggies and barely has any oil. The only oil used is that in tempering. Dalma is a hearty and wholesome curry that is usually served with Rice or Roti. If you plan to serve it with roti, add less water to keep the curry thick. Each variation of the recipe may use different vegetables, use what you can get your hands on. Vegetables that need time to cook are added in the beginning and once they are partially cooked, the faster cooking vegetables are added. The Oriya cook used to cook the dal in the same pan and while the dal was still cooking, he added in the veggies. I just sped up the process by using already cooked dal. Some folks may also use Chana Dal instead of Toor Dal or a mix of both. 

Wishing you a warm and comforting weekend with Dalma!

Oriya dalma with mix vegetables


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 or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe


Oriya dalma with mix vegetablesDalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 3-4

Ingredients:


3 cups cooked Toor Dal (Pigeon Pea Lentils)
1 Drumstick, peeled and chopped
1 Raw Banana, peeled and diced
1 big Potato, peeled and diced
10-12 Beans, diced
0.5 cup diced Pumpkin
2 Brinjals, diced
1 Tomato, roughly chopped
1 Onion, sliced
2 Tbsp Mustard Oil
1 Tbsp Panch Phoran (whole spice mix)
1 Bayleaf
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 Tbsp chopped Coriander Leaves
Salt to taste
2-3 cups Water
Salt to taste

Method:


1. Add cooked toor dal (lentils) to a deep pan or kadhai. Add water as required and 1 tsp turmeric powder. Mix well.
2. Add in the drumsticks, raw banana, pumpkin, potato and beans.
3. Add salt to taste. Cover and cook until the vegetables are half cooked.
4. Add in the brinjal and cover and cook until the vegetables are almost cooked.
5. Add in the chopped tomato and cook until all the vegetables are cooked.
6. Adjust seasoning if required. Remove from heat and keep aside.
7. To make the tempering, heat mustard oil in a pan and add the panch phoran spice mix.
8. Once the spices splutter, add in the bay leaf and sliced onions.
9. Fry until the onions are translucent.
10. Add in red chilli powder and the cumin powder and saute for 1 minute.
11. Add the Dalma to the tempering and simmer for 5-6 minutes.
12. Add water if required.
13. Garnish with the chopped coriander leaves.
14. Serve hot with rice or roti.

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Steamed Veg Momo Recipe | Vegan Dumplings Recipe [Video]



Veg Momos are vegan dumplings stuffed with a stir fried mix of finely chopped vegetables. The dumpling can either be steamed,  deep fried or pan fried. This is the recipe for steamed veg momos. Steamed veg momos are a specialty of North East India and these are now a popular street food all through India.

In a hurry? Jump to Video or Jump to Recipe

Steamed vegan dumplings or momo from India

I never skip a chance to eat a Momo. But making them, I've had my excuses.

I'm glad I finally got around to making some, because I simply loved this recipe and I'm so happy I can share it with you. And unlike what I imagined earlier, it is not that elaborate and no, homemade is so much better than the street side one. 

So.... a Momo is a dumpling that is native to the Himalayan region, mainly North-East India, Tibet, Nepal and regions around them. In recent times, momos have taken the streets by storm and it is not unusual to see folks selling momos at street corners. They have become extremely popular as street food. 

My first experience with momo making was in 2009, when we visited Darjeeling. Darjeeling is very famous for momos and I had it in my bucket list to try some there. We used to frequent a small family run restaurant called Nimto that served us vegetarian food. It was here that we saw Auntie (the owner and chef) prepare momos. I was amazed at the speed and quality of the pleating of her momos. While I am nowhere close to her's in aesthetic appeal, I believe I've made up for it with taste.

Steamed vegan dumplings or momo from India

Veg momos are usually stuffed with cabbage and a mix of other finely chopped veggies. A momo is very mild in flavor, it has a subtle hint of ginger, garlic and heat. It is usually served with either chilly vinegar or a spicy chilli garlic sauce or a spicy peanut sauce. There are some places that serve momos with mayo but I would never visit those places. 

In this post and video, I have included details on how to make the momo wrappers as well. In my next post, I will share a simple recipe to make the Chilli Garlic sauce that I served the momos with. While I did not do it this time, in the past I have frozen momos and steamed them when required. If you plan to freeze momos, place the momos in a large box in a single layer and freeze them. You can then directly steam them (no thawing required) when you want to eat the momos. But just serve them hot, momos tend to get chewy if allowed to cool.

This recipe shows one method of pleating the momos, this is usually how veg momos are pleated. But feel free to pleat or seal the momos as you please. Look up online, there are several easy ways to pleat. Hope you enjoy this recipe. If you do, please let me know!!

Happy Momo Making Weekend!

Steamed vegan dumplings or momo from India


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 or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Steamed Veg Momo Recipe | Vegan Dumplings Recipe


Steamed vegan dumplings or momo from IndiaVeg Momos are vegan dumplings stuffed with a stir fried mix of finely chopped carrots and cabbage. The dumpling can either be steamed, deep fried or pan fried. This is the recipe for steamed veg momos. Steamed veg momos are a specialty of North East India and these are now a popular street food all through India.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     60 minutes
Cook time:     45 minutes
Total time:     50 minutes
Yield:                Makes 20 momos

Ingredients:


For the Dumpling Wrappers:


1 cup All Purpose Flour (Maida)
0.5 tsp Salt
0.5 cup hot Water

For the Momo filling:


3 cups finely chopped Cabbage
0.5 cup finely chopped Carrot
1 Tbsp finely chopped Garlic
1 Tbsp finely chopped Ginger
1 Green Chilli, finely chopped
2 Tbsp Oil
Salt to taste

Method:


1. To make the dumpling wrappers, take the flour in a large bowl and add salt to it.
2. Now add water by the spoonfuls and knead until you have a smooth dough. Knead the dough for at least 10 minutes to allow the gluten to develop. You can also use cold water to knead the dough, but hot water yields a softer wrapper.
3. Cover and keep aside for 30 minutes to 1 hours.
4. While the wrapper dough is resting, make the filling for the momo.
5. To make the momo filling, heat oil in a pan and add in the chopped garlic, ginger and green chilli. Saute until fragrant.
6. Now add the chopped carrot and saute for 2-3 minutes on medium heat.
7. Add in the chopped cabbage and salt to taste and continue to saute on low heat until the cabbage is almost cooked.
8. Remove from heat and allow to cool down to room temperature.
9. Divide the wrapper dough into 20 equal portions.
10. Fill in 1-2 spoons of filling.
11. Wet the edge with water.
12. Carefully pleat the edges to seal the momos.
13. Steam the momos for 5-6 minutes.
14. Serve hot with chilli sauce.






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Nuchhina Unde Recipe | Nuchinunde Recipe | Steamed Lentil Dumplings [Video]


Nuchchina Unde or Nuchinunde are steamed lentil dumplings from South India. The dumplings are made from mixed lentils and flavored with herbs like curry leaves and dill. The lentil dumplings are vegan and healthy. 

In a hurry? Jump to Video or Jump to Recipe


nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video

So, I just read a quote somewhere, "I start my new year resolutions in February, January was just a trial month". I'm beginning to believe in that.

I had so many plans for 2019 and it has been slowly going down the drain. January may have well been my most hectic and tiring month of all time. I had planned to go off sugar, something I've been wanting to do for so long. But I just caved it once the stress rose. Guilty as charged, I am a stress eater and when stressed I crave chocolate, like any other woman on the planet. So yes, I gave in to my chocolate cravings. It also did not help that a colleague of mine got me special candy because I helped him shop last time he was over in India. How does one just ignore such a nice gesture. Very soon 1 candy turned to 20 and I had no control over myself. I had to send the bag over to my sisters. Multiple weddings in January didn't help either. February just started today, let's hope I make this one count.

I had also resolved to blog more. But I've actually been blogging less than ever. It's not that I haven't had the time. It's just been one of those fortnights where I want to crawl into bed and watch reruns of TV shows. Currently hooked on to My Kitchen Rules and Come Dine with Me. 

So what have you been up to recently? How was January? 

nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video


nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video


So for all the sugar I ate in January, I'm trying to compensate with these healthy steamed lentil dumplings. It suits all sorts of diets - vegan, plant based, high protein, low fat etc. So you really have no excuse not to try it. If you thought just because it fit all those diets, it does not have flavor, think again! Because if you are a dill lover like me, this one is all Dilly. Pun unintended. 

These nucchina unde or lentil dumplings were a breakfast my mom used to make. The first time I tried them I fell in love with them. To make the dumplings, you need to soak mixed lentils for a few hours. You can also leave them soaking overnight. Then drain and grind them coarse. Add in the dill along with coconut, ginger and chilly for added flavor. Shape into dumplings and steam until done. And if you aren't in such a healthy mood, just deep fry them to make Masala Vadas. Tastes great both ways.

No matter how you make it, don't forget to serve it along with spicy Chutney.

nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video


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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Nuchina Unde Recipe


Nuchchina Unde or Nuchinunde are steamed lentil dumplings from South India. The dumplings are made from mixed lentils and flavored with herbs like curry leaves and dill. The lentil dumplings are vegan and healthy.

Recipe Type:  Snacks, Breakfast
Cuisine:            South Indian
Prep Time:     4 hours
Cook time:     15 minutes
Total time:     4 Hours 15 Minutes
Yield:                11-12

Ingredients:


0.75 cup Toor Dal or Pigeon Pea lentils
0.5 cup Chana Dal or Split chickpeas
1 cup chopped Dill leaves
1 Green Chilli
0.5 tsp Ginger
5-6 Curry leaves, finely chopped
0.25 cup grated Coconut
A pinch of Asafoetida
Salt to taste

Method:


1. Wash the toor dal and chana dal. Soak the dals in water for 4-6 hours.
2. Drain out the water and coarsely grind the dals without adding any water to the mixer.
3. Remove the dal mixture into a large bowl and add finely chopped green chilli, finely chopped curry leaves, chopped dill leaves, ginger paste, asafoetida (hing) and salt.
4. Mix well until combined and shape into dumplings. If the batter feels watery, add a little besan or chickpea flour.
5. Steam for 10-12 minutes until done.
6. Serve hot with chutney.




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Sweet Potato Kebabs Recipe | Shakarkand Tikki Recipe [Video]


Sweet Potato Kebabs are shallow fried vegan fritters or tikkis made from boiled sweet potato, nuts, herbs and spices. They are perfect to be served as snacks at tea time. This recipe is vegan and glutenfree.

In a hurry? Jump to Video or Jump to Recipe

Sweet Potato Kebabs

SNACKS! It is FRY-day after all.

Sometime last year I posted a poll on Facebook, asking what you would like to see, and snacks got the highest vote. And I knew, you guys are just like me.

Raj loves sweet potatoes, and I'm just kinda okay okay about it. At this time of the year, the markets are flooded with sweet potatoes, well, because it is the season. So while we went out for our regular Sunday night dinner to eat Benne Dose or Butter Dosa, he tricked me into buying a lot of sweet potato from a farmer. Turns out, he wasn't a farmer.

Sweet Potato Kebabs

Sweet Potato Kebabs


Anyway, with a lot of sweet potatoes in my bag, and knowing that this lazy man won't even boil it for himself to eat, I had to think of something that I could cook and we both could eat.

Sweet Potato Kebabs or Tikkis are delicious and easy finger food, that will just prove to your family, how sweet you really are. Ok, bad jokes aside. They really are delicious and easy to make. Just boil sweet potatoes, add in all the other nice things, roll into shape, any shape you like, and fry it. Coz fry-day. Ok, no more jokes!

I'm keeping this post short for today. CYA on the other side of the weekend. Love you all.

Sweet Potato Kebabs



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Video Recipe





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Sweet Potato Kebabs Recipe


Sweet Potato KebabsSweet Potato Kebabs are shallow fried vegan fritters or tikkis made from boiled sweet potato, nuts, herbs and spices. They are perfect to be served as snacks at tea time. This recipe is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                14-15

Ingredients:


500gms boiled Sweet Potato
1 tsp Cumin Seeds
3-4 Walnuts, chopped
1 Green Chilli
1 large Tomato
2 Tbsp Green Onions or Spring Onion Greens
1 tsp Amchur Powder (dried mango powder)
1 tsp Turmeric Powder
1 tsp Garam Masala
2 Tbsp chopped Coriander Leaves
3 Tbsp Buckwheat Flour (Kuttu ka atta) or any other flour
Salt to taste
Oil to fry
1 tsp Chat Masala (optional)

Method:


1. Mash the boiled sweet potato until smooth.
2. Lightly crush the cumin seeds and add to the sweet potato.
3. Add in finely chopped green chilli, chopped walnuts, chopped green onions, amchur powder, turmeric powder, garam masala powder, chopped coriander leaves, buckwheat flour and salt to taste.
4. Mix well until combined and shape into kebabs.
5. Heat oil in a pan and fry the kebabs until browned evenly on all sides.
6. Sprinkle with chat masala before serving (optional).





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