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

Eggplant Coconut Curry [Video]

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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]

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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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Chilli Tofu [Video Recipe]

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Batter fried tofu tossed in a spicy Chinese influenced sauce

Batter fried tofu in a spicy chinese sauce with green capsicum

Has the football fever caught up with you? I know I'm reeling with it. How exciting was last night's match, the match swung the Portugal side and then the Spain side and unfortunately ended up a draw. An exciting match always demands exciting food to accompany it. And this Chilli Tofu is definitely as exciting as it gets. Batter coated Tofu fried crispy and added to a sweet, sour and spicy sauce influenced by Chinese flavors along with some green Capsicums or peppers.

In my last post, I showed you How to make Tofu at home!! And I made this Chilli Tofu following that exact recipe for Tofu.

Batter fried tofu in a spicy chinese sauce with green capsicum

Firstly, how do you like your Tofu? I personally LOVE fried Tofu. The first time I ate  tofu, I disliked it. But when I had it fried I was so hooked on. I now eat it in any form with relish. This Chilli tofu will convert any Tofu hater. Tofu is dipped in a simple batter made from corn flour or corn starch, ginger-garlic paste and red chilli powder or paprika. Pan fry the dipped Tofu. You can also deep fry it, but you know how I steer away from deep frying anything, so pan fried it was for me. 

The sauce is an extremely easy sauce. It is heavily influenced by Chinese flavors. It starts with sauteeing onions, garlic and green capsicum. In goes Soy Sauce and Sriracha Sauce. I like the tang and heat that Sriracha sauce brings in. If you don't have Sriracha Sauce, just use regular chilli sauce or tomato ketchup and increase the amount of red chilli powder you add. Thicken the sauce with cornflour and mix in the fried tofu. 

Who says Vegan food has to be boring? Serve this to all those who think so!! 

You can make this with Paneer if you want a vegetarian option following the same recipe.

Batter fried tofu in a spicy chinese sauce with green capsicum


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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Chilli Tofu


Batter fried tofu in a spicy chinese sauce with green capsicumBatter fried tofu tossed in a spicy Chinese gravy.

Recipe Type:  Snacks
Cuisine:            Asian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2-3



Ingredients:


For the battered fried Tofu:


200 gms firm Tofu
3 Tbsp Corn Starch / Corn Flour
1 Tbsp All Purpose Flour (Maida)
1.5 tsp Ginger-Garlic Paste
1 tsp Red Chilli Powder or Paprika
Salt to taste
Water as required

For the gravy:


2 Tbsp Sriracha Sauce or Tomato Ketchup
2 tsp Red Chilli Powder
1 Capsicum
3-4 Tbsp Oil
Salt to taste
1.5 cups Water
1 finely chopped Onion


Method:


To make the battered fried Tofu:


1. Take the cornflour in a large bowl.
2. Add in flour, 1.5 tsp ginger garlic paste and 1 tsp red chilli powder.
3. Add half cup of water and mix well to form a thin batter. Add salt to taste.
4. Dice the tofu into bite sized pieces.
5. Dip the tofu in the batter until each piece is fully coated.
6. Heat 3 Tbsp Oil in a pan.
7. Once the oil is hot, add the tofu.
8. Flip the tofu when it browns on one side. When all the sides of the tofu are brown, remove from oil and keep aside.
9. If you are using a small pan, you can fry the tofu in batches.
10. Remove from pan and keep aside.

To make the gravy:


1. In the same pan that we fried the tofu, there will still be some oil left. Add finely chopped onion to it and fry until translucent.
2. Add ginger-garlic paste and fry until fragrant.
3. Add diced capsicum and saute for 2-3 minutes.
4. Add the soy sauce and sriracha sauce. Mix well.
5. Add 0.5 red chilli powder.
6. Add 0.25 cup water and boil for 2-3 minutes.
7. Add salt to taste.
8. Add the remaining batter used for dipping the tofu. Add it by the spoonfuls as the corn flour will instantly thicken the gravy.
9. If the gravy is thick, add more water, if it is thin, add 0.5 tsp cornflour mixed with 1 Tbsp water.
10. Boil the gravy for 3-4 minutes.
11. Add the fried Tofu and mix well.
12. Simmer for 2 minutes and serve hot.
13. This can be enjoyed as an appetizer or served as a side with fried rice or noodles.



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How to make Tofu recipe [Video Recipe] | Make Tofu without Nigari | Soya Paneer Recipe

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Make Tofu at home with Soy Milk or from scratch using dried Soya Beans

homemade fresh tofu made from soy milk and lime juice

There are some things you think you will never make in your life. It is time to strike off Tofu from that list.

There are two kinds of people in the world - one that LOVE Tofu and one that hate Tofu. You can either love it or hate it, but you cannot ignore it. For a long long time Tofu ruled over all the vegan cuisine. You just had to say vegan and tofu would magically appear on your plate. Today, with so many more options like tempeh, seitan and mock meats that are readily available, tofu's dominance may have reduced a little. But for me, Tofu will always rule. I've tried the others and unfortunately my adventurous palate did not find a liking to them.

Last week I shared a recipe on How to make Soy Milk from dried Soya Beans aka from scratch. I got an overwhelming response to that post, Thank you guys!! So this week I am taking it one step forward from there - Making Tofu at home from Soy Milk.  Making Soy milk wasn't difficult, making Tofu is even easier!!


FIRST, you need warm Soy Milk. Make your own or buy it from the store. Fresh soy milk will curdle easier than store bought as it has no stabilizers. But I'm sure you can work with the store bought one too, only, you may need a little more acid to get it to work.

SECOND, we will now curdle the milk. Traditionally Nigari or Magnesium Chloride is used to curdle the milk. While this gives a better texture, it is not something that is readily available to me. So I used the next best coagulant which works perfectly when I make paneer - Lime juice. The coagulant is mixed with water and added to the warm Soy milk and stirred until the milk curdles or splits. You should continue to stir until you see the milk solids. Then just cover and rest for a while until the coagulant does its magic.

THIRD, straining the curds. Use a clean cotton cloth like a muslin cloth. Strain out all the liquid and tie the curds up in the cloth.

FOURTH, pressing the Tofu. If you are a regular tofu maker, buy a Tofu Press. Or you can follow my video for a DIY way to make tofu press with readily available plates and boxes at home.

Tofu is READY!!

Tofu made with lime juice is slightly more crumbly than the one made with nigari. It is also firmer and not silken. You can scramble this tofu, bake this tofu or fry this tofu. While the other two are healthier, my personal favorite has always been fried Tofu. What is you favorite way to eat tofu? Leave me a comment.

Watch out for my next post, I have a fantastic recipe to use this beautiful tofu we just made.

homemade fresh tofu made from soy milk and lime juice

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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How to make Tofu | Making tofu without Nigari | Soya Paneer Recipe


homemade fresh tofu made from soy milk and lime juiceRecipe on how to make Tofu from fresh soy milk without using nigari. Making tofu using lime juice as coagulant. 

Recipe Type:  Main
Cuisine:            Asian
Prep Time:     5 minutes
Cook time:     45 minutes
Total time:     50 minutes
Yield:                250 gms

Ingredients:


1 litre Soy Milk
4 Tbsp Lime Juice
1 cup Water

Method:


1. Heat the soy milk in a pot until bubbles appear.
2. Mix the lime juice in the water.
3. Add half of the lime juice water and stir in a figure of 8 for 8-10 times.
4. Remove from heat and add the remaining lime juice water and continue to stir in figure of 8 until the milk curdles and you can see the milk solids.
5. Cover and rest for 15 minutes.
6. Strain using a clean muslin cloth.
7. Place in a tofu press and add weight. Keep it pressed for 15-20 minutes.
8. If you don't have a tofu press, you can make it yourself at home as shown in the video.



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OPOS Corn Spinach Pilaf | Corn Palak Pulao Recipe [Video Recipe]

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Corn Spinach Pulao - Delicately spiced Indian pilaf made with fresh spinach, sweet corn and whole spices.

Indian rice pilaf made with corn, spinach and whole spices


This Corn Spinach Pilaf / Corn Palak Pulao was long in the making.

To those who are new..ish here, we have a small balcony garden where weve been growing a few greens and vegetables. I love eating what we grow, I know it is genuinely organic. There is no pleasure greater than knowing that the food you eat is as healthy as it should be. We feed our plants with compost that we make at home again. Around 1.5 years ago, we started composting our kitchen waste and have not looked back since. Again, that is one soul satisfying venture that lets us keep garbage out of land fills while making enriching compost for our own garden and all it takes is 10 minutes of our time daily.


Indian rice pilaf made with corn, spinach and whole spices


A few weeks ago, I planted spinach in one of the grow bags out there. If you are just starting out in gardening, spinach is the first thing you should grow. It grows so easily. You plant it and water it once a day and you will see those tiny green leaves popping out in no time. And you now have a fresh supply of baby spinach ready to pluck when you want.

When I have home grown vegetables, I usually make a salad or something similar to let my veggies shine. This Corn Spinach Pulao is exactly that. It is simple, delicate, fragrant and so super easy to make. This is a classic OPOS dish - One Pot One Shot. 

To make the perfect Corn Spinach Pulao, use the best quality ingredients. This is a very simple dish, so there is nothing much to hide behind. Select the best Basmati Rice, preferably something that is long grain and aged. You can use either fresh or frozen corn. And definitely, use the freshest spinach you can get. 

Indian rice pilaf made with corn, spinach and whole spices

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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Corn Spinach Pilaf | Corn Palak Pulao Recipe


Indian rice pilaf made with corn, spinach and whole spicesCorn Spinach Pulao is a delicately spiced Indian pilaf made with fresh spinach, sweet corn and whole spices. Vegan and gluten free.

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

Ingredients:


1 cup Basmati Rice
2 cups loosely packed Spinach leaves
0.5 cup Sweet Corn kernels
1 large Onion
1 tsp Ginger Garlic Paste
2 Tbsp Oil
0.5 tsp Cumin seeds
0.5 tsp Caraway seeds
1-2 Cloves
1-2 Green Cardamom
1 strand Mace
1 Bay leaf
0.5 inch Cinnamon
1.5 cup Water
Salt to taste

Method:


1. Wash the basmati rice 4-5 times until the water runs clear. Soak and keep aside for 20 minutes.
2. Slice the onions. Wash the spinach thoroughly and chop it.
3. Drain the rice and keep aside.
4. In a large thick bottomed pan, heat oil.
5. Once the oil is hot, add bay leaf and cinnamon.
6. Add all the other whole spices and fry on low heat for 1 minute.
7. Add sliced onions and fry for 1-2 minutes
8. Add ginger-garlic paste and fry until the onions turn golden brown.
9. Add chopped spinach and sweet corn. Stir fry for 1-2 minutes until the spinach wilts.
10. Add the basmati rice and water.
11. Add salt as per taste. The water should be salty when you taste it.
12. Cover and cook on low heat until the rice is cooked. It should take around 15-20 minutes.
13. Serve hot.



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