Showing posts with label Video. Show all posts
Showing posts with label Video. Show all posts

Shalgam Ke Kebab | Vegan Turnip Chops [Video]

Yum

Shalgam ke Kebab or Turnip Chops are crumb coated pan fried patties made from fresh seasonal turnips and mashed potatoes, flavored with spices. Perfect for winter evening tea !!

In a hurry? Jump to Video or Jump to Recipe

vegan pan fried turnip chops

It feels so good to eat seasonal!!

I cannot remember the last time I ate turnips. Being seasonal, turnips start coming into the market around this time, and because the demand isn't so high I guess, they tend to be available in very few shops across Bangalore. I'm lucky I found them in my vegetable store. 

I haven't cooked much with turnips in the past. But this year, I've been buying them every week. I made a dry curry with grated turnips, I added them to sambar, I made parathas, and lastly, I made these delicious, crispy kebabs.

vegan pan fried turnip chops

Here are the details.

Since, they are called Shalgam ke Kebab, they have to taste of Shalgam (turnips). Turnips are slightly sharp or bitter in taste, but they are much milder than the daikon radish. At the peak of the season, they are actually sweet, which would be the best time to cook with them. You can either boil the turnips and use in this kebab or you can grate them like I did. Boiling them dilutes the flavor slightly as they combine very easily with the other ingredients. I grated them because I wanted the turnip flavor to be dominant in the kebabs. So, peel the turnips and grate them. Make sure you squeeze out as much water as you can from the turnips, this will prevent the kebabs from getting soggy on the inside.

We need binding agents to make the kebabs. And here, we are using two of them - potatoes and gram flour (besan). Use just enough to bind the mixture.

I mildly spiced the kebabs with turmeric powder, red chilli powder and some homemade garam masala. I added coriander leaves, because, well, I add coriander to pretty much everything. I love the freshness it adds. You can skip it or replace it with herbs like dill or parsley. 

In the absence of an egg wash, because I don't eat eggs, I made a simple plain flour slurry. This helps in crumb coating the kebabs. If you want to use eggs, you can.

The crumb coating - I ran out of bread crumbs, which would have been ideal, so I replaced them with coarsely powdered rolled oats. What can I say, it was fantastic. The oats behaved more like panko bread crumbs and they gave the kebab a nice crunchy outer layer. And may be made it feel a little healthier too. 

I shallow fried the kebabs until they were nice and brown. I've never tried baking them, so I don't know if that will work. But if you have already baked something similar, I'd say go ahead and bake them. If you do, leave me a comment so it helps out other readers who may want to bake.

Top the kebabs with some chat masala or squeeze some lime juice on them while eating. 
These Shalgam ke Kebab also go fantastically with green chutney

vegan pan fried turnip chops


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



Video Recipe






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Shalgam ke Kebab Recipe

vegan pan fried turnip chops
Shalgam ke Kebab or Turnip Chops are crumb coated pan fried patties made from fresh seasonal turnips and mashed potatoes, flavored with spices.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                5

Ingredients:


3 small Turnips
1 boiled Potato
2 Tbsp chopped Coriander leaves
2 Tbsp Gram Flour (Besan)
1 tsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
2 Tbsp Plain Flour (Maida)
0.5 cup Bread Crumbs or coarsely powdered Oats
Oil to fry
Salt to taste
Water as required

Method:


1. Peel and grate the turnips. Squeeze out as much water from the turnips as possible.
2. Mash the boiled potato and add it to the turnip.
3. Add in ginger garlic paste, turmeric powder, red chilli powder, chopped coriander leaves, garam masala, gram flour and salt.
4. Mix well until completely combined.
5. Divide the mixture and shape into kebabs or patties.
6. Mix together flour with 2-3 Tbsp of water to make a thick smooth slurry.
7. Dip the kebab into the slurry and coat it fully.
8. Dip the kebab into bread crumbs or powdered oats and coat it completely.
9. In a shallow pan, heat up oil.
10. When the oil is hot, add the kebab. Keep the stove on medium heat.
11. Fry until one side browns, then flip over and continue to fry until the other side browns.
12. Remove from the pan onto paper napkins.
13. Serve hot with chutney or ketchup.
14. Demould and serve hot with chutney or sambhar.
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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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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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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Vegan Date and Walnut Cake Recipe [Video]

Yum

Vegan cake made with dates and walnuts!

Vegan cake made with dates and walnuts


A few weeks before my birthday, Gee asked me to help her bake a cake. She's only ever baked two cakes in her whole life - Banana Bread and one plain Vanilla, but both a long time ago. And both of those in my house. This time, she wanted to bake one in her house to test out her oven. I was all confident telling her what to buy and how much to buy, until I landed up in her house and realized, that the last cake I baked, not muffins or cheesecakes, but a loaf cake was actually 2 years ago!!! 

As a cook, it is never good to forget your skills, and here I was all lost and upset. So I decided I need to start baking more often. Lo and behold, this Date and Walnut Cake. I made it multiple times since I first did to just brush up my baking skills and dust out my recipes. And I can say with conviction, that I have loved it each time that I baked it. It has been a little difficult however, to stop sneaking in a piece - for me and for Raj. He'll even wipe out the crumbs (so will I !!). This cake is uber moist and slightly dense. It is rich and gooey to eat and when you find those little bits of walnuts and dates, it makes the bite, that much more special. I love the walnuts in the cake!!

If you like light airy cakes, then this may not fit the bill. 

Vegan cake made with dates and walnuts

The lucky recipients of my trials have been our friends. Lots of free cake going around from this household. 

Date and Walnut has always been a family favorite, only this time, I made it Vegan. It wasn't that I was looking for a vegan recipe, but this one just worked so perfect that I don't think I'll ever want to add dairy and change it. The cake uses Coconut Oil as the fat component, and I tell you, it tastes delicious. It imparts a slightly coconutty taste to the cake, that makes it so much more exotic in flavor. If you aren't such a coconut fan, use any neutral flavored oil like canola or sunflower. To enhance the coconut flavor (cause I'm a big coconut lover), I used coconut milk. Feel free to use almond or soy milk. If you have none, use water, however it may make the cake feel less rich in taste.

There are three sweeteners in here - Dates, Jaggery and Sugar. 

  • Dates - Use the best quality you can. The flavor does come through and you want it to be good. I usually buy dates with seed and deseed them while using. The dates are cooked along with jaggery and water until soft and then blended to a puree. This adds sweetness as well as flavor to the cake.
  • Jaggery - Jaggery is unrefined cane sugar.  With refined sugar off the list for many of us these day, jaggery is the perfect replacement. You can use palm sugar or coconut sugar or brown sugar if you cannot find jaggery. If you do have access to jaggery, buy the darkest, that is the least refined and has the best flavor profile. Sometimes, it even tastes like chocolate. 
  • Sugar - I used half a cup of jaggery, and later added refined sugar, because the cake wasn't sweet enough. To avoid using refined sugar, just increase the quantity of jaggery to 1 cup or use powdered sifted jaggery powder later if the sweetness is less. You could also replace all of the jaggery with powdered sugar.

Vegan cake made with dates and walnuts


I have used all purpose flour or maida in the cake. I generally opt for whole wheat, however, I did not want this cake to be any heavier than it already was with all the vegan liquid ingredients. I suggest, if you are looking to use whole wheat, keep it at 50% and the remaining 50%, use all purpose flour.

The best part of the cake is the walnuts. Be generous. However, let me warn you that the cake gets a little difficult to slice when those walnut bits come in the way and you may not get the perfect slice. But don't let that stop you from baking the cake. Your family won't mind the large chunky slices, I assure you.cThe cake is soft and moist, so only slice it once it has cooled completely. Slicing it when hot will lead to it breaking into chunks around the walnuts.

Serve it warm with tea/coffee. 

Vegan cake made with dates and walnuts

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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Vegan Date and Walnut Cake Recipe


Vegan cake made with dates and walnutsVegan loaf cake made with dates and walnuts. Eggless and dairy free cake.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     20 minutes
Cook time:     50 minutes
Total time:     70 minutes
Yield:                Makes one 9 inch loaf

Ingredients:


30 Dates
10 Walnuts
2 cups Flour
200 ml Coconut Milk
0.5 Coconut Oil
0.5 cup powdered Jaggery
4 Tbsp powdered Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Vanilla Extract or Essence
Pinch of salt
0.5 cup Water

Method:


1. Boil together 20 chopped dates, water and the jaggery until the dates are soft or 5-6 minutes. If you want to make a refined sugar free cake, increase the quantity of jaggery to 1 cup.
2. Allow the mixture to cool, and then blend to a smooth puree. Add water if required.
3. Mix together the coconut oil and half the coconut milk until combined.
4. Add in the date puree and mix well.
5. Add the vanilla extract and mix well.
6. Sift in the flour, baking powder and baking soda. You can add a pinch of salt if you want.
7. Mix until combined. Use the remaining coconut milk to loosen the batter if it is very dry.
8. If the cake batter isn't sweet enough, add the powdered sugar until you get the desired sweetness.
9. Mix in chopped walnuts and the remaining dates.
10. Grease a cake tin (9") and line with parchment paper or butter paper.
11. Pour in the batter.
12. Bake for 35-40 minutes at 200 degree C or until done. An inserted toothpick or knife should come out clean.
13. Demould after 4-5 minutes.
14. Allow to cool before slicing.


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Eggplant Coconut Curry [Video]

Yum

Vegan Eggplant Curry made by simmering sauteed eggplant in a spicy coconut gravy.

Vegan curry made with eggplant and coconut milk


It was today, 12 years ago that I stepped foot into the Corporate jungle. My first day at my first job. A job I had waited 1.5 years to join, a long wait. A special day in the life of a young Engineer. 

It was also special for another reason. It was the day I met Raj. We've known each other for 12 years, starting from that day. 12 years is a long time to know someone. You tend to learn every annoying little detail there is, every story has been told, there are no skeletons left in the cupboard. When I predict he will do something to the "T", he thinks I'm guessing, but I know him so well that I don't need to guess anymore. There is comfort in knowing someone so well, there is warmth in trusting a person so much.

These two feelings of comfort and warmth are echoed in today's curry. A good curry is like a warm hug from inside. It is supposed to make you feel at home, it is supposed to make you smile for no reason at all. It is supposed to make you feel like you are in your pajamas even when you are dressed to impress.  It is supposed to be something you cannot resist taking another helping of. This Eggplant Coconut Curry is all that, and more!

Vegan curry made with eggplant and coconut milk

This Eggplant Coconut Curry is made by first sauteing roughly diced eggplant in coconut oil until they are brown and soft. Then a gravy is made by adding coconut milk to sauteed onion and tomato puree. Spices, a lot of them are added to flavor the curry. The curry is finished off in true Indian style with a tempering or "tadka" of mustard seeds and curry leaves. Garnish with sliced almonds and the quintessential coriander leaves. You can use pine nuts or cashew nuts too. This is just an indulgent step and skipping it will not affect the flavor of your dish.

This curry is simple if you know your way around in the kitchen. If not, I have a quick video to help you out. This Eggplant Curry is vegan. It can be made gluten free by skipping the asafoetida. It can also be easily doubled or tripled and is perfect for a large family gathering. It requires barely any prep too.

The Eggplant Curry uses a mix of different spices like fennel powder, coriander powder, cumin powder and garam masala. If you don't have all of them, just use what you have, or use your favorite Indian spice blend or curry powder.

Serve the curry with roti, naan or jeera rice like I did.

Vegan curry made with eggplant and coconut milk

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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Eggplant Coconut Curry


Vegan curry made with eggplant and coconut milkFlavorful curry made by simmering sauteed eggplant in a vegan gravy made with coconut milk and flavored with a mix of spices.

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

Ingredients:


1 large Eggplant (bharta baingan)
1 cup Coconut Milk
1 large Onion
2 medium Tomato
1 tsp Ginger Garlic Paste
1 tbsp Fennel Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala
A pinch of Asafoetida (Hing)
3 Tbsp Coconut Oil
0.5 tsp Mustard seeds
8-10 Curry leaves
Salt to taste
0.5 cup Water
Sliced almonds to garnish (Optional)
Handful of Coriander leaves

Method:


1. Dice the eggplant into small pieces.
2. Heat 1 Tbsp coconut oil in a pan and add the diced eggplant.
3. Add salt to taste and saute the eggplant until it is cooked. Remove and keep aside.
4. Puree the onion and tomato separately.
5. Heat 1 Tbsp coconut oil in a pan and add the pureed onion.
6. Add the ginger garlic paste and saute until the onion browns slightly.
7. Add the pureed tomato and cook until the liquid evaporates.
8. Add all the spice powders and mix well.
9. Add 0.5 cup of water and simmer on low heat until for 4-5 minutes.
10. Add the coconut milk, salt to taste and the sauteed eggplant. Mix well and simmer on low heat for 4-5 minutes.
11. Heat the remaining oil in a different pan. Add the mustard seeds and allow them to splutter.
12. Once the mustard splutters, add the curry leaves and remove from heat.
13. Add this tempering to the curry.
14. Garnish the curry with sliced almonds and chopped coriander leaves.
15. Serve hot with roti or rice.


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Lahsuni Methi Mushroom | Mushrooms in Garlic Fenugreek Masala [Video Recipe]

Yum
A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy.


Do you all have a case of Monday blues? I definitely do, a very strong one. I would love if there were no Mondays. I'm just back from a long weekend, so Monday blues were a lot stronger yesterday. But there was one shining hour that kinda got me out of it. We had potluck at work today and what a blast it was. I took Pani Puri and while it was tasty and all, it is so difficult to carry in a bus. I had to double pack my puris so they would be intact by the time I reached in the bus. Every little hump and bump on the road freaked me out. Luckily, none broke. So hey, all's well that ends well.

I also learnt some very interesting recipes that my friends got, that I hope I can recreate for you guys pretty soon!

Also, can you guys believe its been more than a month that I shared a curry recipe? I checked, it's true. I'm such a curry person, that it surprised me. I've been so lost in making Tofu and cooking with Tofu, like this Chilli Tofu that I shared last week, that I'd completely left the curry train. 

So today I present to you - Lahsuni Methi Mushroom. This literally translates to Garlic Fenugreek Mushroom, so you understand what's the dominant flavor here. This recipe is inspired from Prash's Lahsuni Methi Paneer. I loved the idea of adding coconut milk over cream. It kept the recipe rich yet surprisingly light and non greasy. 

If you love garlic, this curry has a strong potential to become you favorite. For once, don't count the cloves of garlic you add. The more the merrier in this case. So garlic is the first dominant flavor here and it is something all of us are familiar with and have easy access to.

The second dominant flavor here is Methi Leaves or Fenugreek leaves. This is easily available in India and probably the middle east where it is used in cooking. However, this may be a little tricky to find in the rest of the world. If you cannot find fresh fenugreek leaves, use dried ones. Dry methi leaves are sold as "Kasuri Methi" and should be available in Indian stores. Since the dried leaves are more potent in taste, use half the quantity and add more later if required. You can also replace methi leaves with any other herb that is fragrant. 

Lastly, if you don't eat mushrooms, you can make the same curry with potatoes, cauliflower, paneer or tofu.




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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Lahsuni Methi Mushroom


A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy.

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     10 minutes
Cook time:     40 minutes
Total time:     50 minutes
Yield:                Serves 2

Ingredients:


200 gms Mushrooms
12 cloves Garlic
1.5 cups Methi leaves, loosely packed
0.5 cups Coconut Milk
1 Onion
1 Tomato
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
3 Tbsp Oil
Salt to taste
Water as required

Method:


1. Clean the mushroom and cut them in half or quarters.
2. Chop 10 of the garlic cloves finely.
3. Roughly chop the methi leaves.
4. Heat 1.5 Tbsp oil in a pan and add the finely chopped garlic.
5. Once the garlic is fragrant, add finely chopped onion and fry until it is translucent.
6. Add finely chopped tomato and half of the methi leaves. Cook until the tomatoes are soft.
7. Add turmeric powder, red chilli powder and salt and cook for 1 minute.
8. Remove from heat and keep aside.
9. Once it is cool, grind to a fine paste using little water.
10. Heat 1 Tbsp of oil and add the garam masala to it.
11. Immediately add the ground paste. Cook for 3-4 minutes.
12. Add the coconut milk, mushrooms and remaining methi leaves.
13. Cover and cook for 4-5 minutes until the mushrooms are cooked.
14. If the curry is too thick, add more coconut milk. Adjust the salt as required.
15. Slice the remaining 2 cloves of garlic and fry in 0.5 Tbsp oil and top the curry with it.
16. Serve hot with rotis.



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