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

Vegan Laksa Soup Recipe | How to make vegan Malaysian Laksa Lemak [Video]

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Vegan Laksa Soup or Curry Laksa or Malaysian Laksa Lemak is a spicy noodle soup from Malaysia that has a rich creamy base made from coconut milk and topped with noodles, blanched vegetables and fried Tofu. The soup is spicy, sweet, salty and creamy. It is perfect for a cold winter day. This recipe includes video instructions to make the Laksa Soup.


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Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup

Hello friends, wishing you a very Happy New Year once again. Are you excited for what 2019 holds for you? Have you made resolutions yet?

I sure have. As every year before, I resolve to eat healthier, blog more and just spend contribute more time towards home. I would also love to reduce stress, and interact more with you on social media. I also want to go on more vacations and carve out some "me" time. A lot of resolutions and I hope can follow them through.

Now that we have our new year courtesies off the table, lets get on to the recipe - Vegan Laksa Soup.
The Laksa Soup is an uber-delicious Malaysian Noodle Soup. While there are different varieties of Laksa, this is the recipe for Curry Laksa or Laksa Lemak which is a spicy soup finished off with rich creamy coconut milk.  Which is perfect for this weather. Something weird is going on with the weather in Bangalore and we've had just about the coldest January in ages. Temperatures are dropping to 8-10 degree C and that's not really normal. So cozying up under a blanket and enjoying some delicious spicy soup is just perfect. I mean the weather calls for it!

Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup


Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup


My inspiration for recreating a Laksa at home came from the Laksa I ate at FoodHall in December. You have got to try theirs! It was so deliciously flavored, that I wanted more. When you want more and more of something, you have to make it at home, especially when they don't do a home delivery. So I looked up several recipes, and came up with mine. I mostly followed Adam Liaw's recipe, but kept it vegan.

The Laksa Soup has 3 main parts to it:
  • Laksa Curry Paste - The curry paste is what gives the soup its flavor. The Laksa I had was spicy and hence, I added enough chillies to give the same heat. This heat is eventually balanced by the sweetness and saltiness, but I'd say add just as many chillies as you can tolerate. The curry paste is simple to make, just blend all the ingredients together and you will get your smooth curry paste. If you don't have access to fresh lemongrass, use lemongrass paste or lemon zest (lots of it!). Candle nuts can be replaced with cashew nuts like I did. Use fresh turmeric if you have access to it, else use the ground powder like me. 
  • Laksa Soup - The soup I had was spicy, sweet, salty and sour (from the lemongrass).  It had the perfect balance of flavors (MasterChef judges would be proud of me!). To get the best flavor our of the soup, the laksa paste has to be fried until the oil separates or at least for 15-20 minutes. After that just add in broth or water to thin it. Add the thick coconut milk towards the end to get the creamy richness.
  • Toppings/Additions - Since it is a noodle soup, noodles are kind of mandatory. Use any noodles you have accessible. If you are not  purist, you may also use spaghetti. After this it is totally up to you to add whatever vegetable you want. I added blanched broccoli, capsicum, snow peas and mushrooms. I blanched my veggies instead of cooking them in the soup because I wanted my vegetables to retain their crunch and texture. Since I did not have Tofu Puffs, I added pan fried Tofu and it was delish!
Enjoy this bowl of heartwarming deliciousness before the Winter is over! See you next week.

Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soup



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






Vegan Laksa Soup | Malaysian Laksa Lemak Recipe


Malaysian Laksa Lemak or Curry Laksa. Vegan spicy asian noodle soupVegan Laksa Soup or Curry Laksa or Malaysian Laksa Lemak is a spicy noodle soup from Malaysia that has a rich creamy base made from coconut milk and topped with noodles, blanched vegetables and fried Tofu. The soup is spicy, sweet, salty and creamy.

Recipe Type:  Soup
Cuisine:            Malaysian
Prep Time:     10 minutes
Cook time:     50 minutes
Total time:     60 minutes
Yield:                Serves 2

Ingredients:


For the Laksa Curry Paste:


6-8 Dry Red Chillies
2-3 Fresh Red Chillies
10-12 Cashew Nuts
3 Lemongrass Stalks (white part only)
1 small Onion
1 Tbsp Garlic
1 Tbsp Ginger
0.5 tsp Turmeric powder
1.5 Tbsp Coriander Seeds

For the Laksa Soup:


2-3 tsp Jaggery or Sugar
1 cup thick Coconut Milk
4 Tbsp Oil
Salt to taste
Water or Broth as required

For the Crispy Tofu


100 gms firm Tofu
2 tsp Corn Starch
Salt to taste
Pepper to taste
2 Tbsp Oil

To assemble the Laksa Soup


2 cups cooked Noodles
1 cup Broccoli Florets
8-10 Snow peas
0.5 Capsicum
5 Mushrooms
1 Tbsp chopped Coriander leaves

Method:


1. Soak the dry red chillies and cashew nuts in hot water and keep aside for 10 minutes. Then discard the water.
2. Blend together the soaked red chillies, cashew nuts along with all the other ingredients for the laksa curry paste along with a little water to a smooth paste.
3. Heat 4 Tbsp of Oil in a thick bottomed pan and add the curry paste.
4. Fry the paste for 15-20 minutes on low heat or until the oil separates.
5. Add 1 cup of water or broth and bring to a boil.
6. Add salt and sugar to taste.
7. Add in the coconut milk and simmer for 5-10 minutes.
8. Remove from heat and keep aside.
9. Boil water in a pan and add a pinch of salt.
10. Dab the Tofu with kitchen towel to extract as much water from it as possible.
11. Dice the Tofu into cubes and add to a large bowl.
12. Sprinkle the corn starch, salt and pepper to the bowl and toss until the tofu is coated with the corn starch.
13. Heat 2 Tbsp Oil in a frying pan and place the tofu in one layer. Flip the tofu until all sides are browned and crisp. Remove from heat until time to serve. Alternately, you can deep fry or bake the tofu.
14. Drop in the vegetables - broccoli, snow peas, diced capsicum and sliced mushrooms, one by one and blanch for few minutes until the vegetables are slightly soft.
15. To assemble the Laksa Soup, spoon the soup into a bowl, add the cooked noodles and the blanched vegetables. Top with crispy tofu and chopped coriander leaves before serving.

If you liked this, you may also like:

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Mushroom Leek Soup




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Popular Posts of 2018

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A compilation of top five most popular recipes of 2018 on One Teaspoon Of Life.



Hi All, Happy New Year to you!!

I hope you had the best holidays ever. Did you spend quality time with family? Did you party hard until you dropped?

Whatever you did, I hope it was fun and it involved a lot of food.

As we start a brand new year, I looked back on the progress I made on the blog over 2018. It was one of my best years, here on One Teaspoon Of Life. My reader base grew, my reach and impressions on social media grew so much, plus, I started my own YouTube Channel. It was a fun filled year here in the kitchens of One Teaspoon Of Life.

In December, I decided to look back and identify what you guys loved. Here are the top 5 posts of 2018 from One Teaspoon Of Life:

5) How to make Tofu


This post showed how to make tofu when you don't have access to nigari. It contained a video with step by step process on making tofu with lime juice and DIY tofu press. It also contains links to make your own Soy Milk. 

homemade fresh tofu made from soy milk and lime juice


4) Lauki Kofta


This recipe is a delicious take on an otherwise boring vegetable. The bottle gourd was mixed with chickpea flour and spices to make a kofta ball that was later simmered in a spicy tomato based masala. This recipe also included a video that gave you step by step instructions to make Lauki Kofta.

Bottle gourd dumplings in a tomato based gravy

3) South Indian Chana Masala


How much this recipe was loved actually surprised me at the time. I've posted various recipes of chana masala or chhole on One Teaspoon Of Life, but this South Indian version was the most appreciated. Unlike the North Indian versions, here the chickpeas are simmered in a masala made with fresh coconut and spices. No video here, but some really good photos.


South Indian Chickpea Curry with coconut


2) Iyengar Bakery Style Masala Bread Toast


You guys loved this simple local bakery style dish. I love it to. Masala Bread Toast is a simple dish in which spicy sauteed onions are topped on a piece of toasted bread. This post included a video that provided step by step instructions.

Bangalore Iyengar Bakery Style bread toast topped with an onion-carrot masala


and the Number 1 recipe is....

1) Dahi Bread Chaat


I loved this one sooo much. It is such a simple and flavorful dish. Toasted bread topped with whisked yogurt and sweet and spicy chutneys, colorful pomegranate, chickpeas, onions, tomatoes and what not. It was my quick take on a more complicated Dahi Bhalla and it was loved my all of you. This recipe contained step by step photo instructions on how to assemble this plate of beauty.

Indian street food, chaat, made with bread, yogurt, chutneys and spices


Special mention...

10 Vegetarian Snacks | 6 Vegan Finger Foods


You guys loved this compilation too, a little more than few of the recipe posts. Hope you have a snackalicious 2019.

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Mangalore Buns Recipe | Banana Buns Recipe [Video]

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Mangalore Buns or Banana Buns are deep fried slightly sweet puris flavored with ripe bananas.
These Mangalore buns are vegan and are popularly enjoyed as breakfast or tea time snacks.


In a hurry? Jump to Video or Jump to Recipe

Mangalore Banana Buns


Hi Peeps, how are you doing? All set for the holiday season? Plans made with family?

Holidays with family are the best, aren't they? You create so many memories that you can feel nostalgic about in the future. Most of my favorite memories are of vacations with my family. This dish of Mangalore Buns features prominently in one of my childhood vacation memories.

Memories....

Early in the 90's Indian Railways started changing all meter gauge trains to broad gauge and that meant that trains were no longer accessible to the general public. Until then, we always traveled by train to my grandma's house, a tiny village near the city of Mangalore. Then started the days of bus travel. Since the village was so tiny, there was no direct bus from Goa. We had to alight at the closest point and wait for a connecting bus, all at 5am in the morning. While waking up that early was a torture, there was a silver or rather golden lining there. Before the first connecting bus arrived, a small restaurant would open its doors and start selling breakfast and these golden Mangalore Buns were always on the menu. My mom introduced us to these buns, and what an introduction it was. My love affair with these Mangalore Buns started back then!

Till today, when we are around Mangalore, we go in search of tiny restaurants that make fresh buns. If you want to know some of my favorite places, ask me in comments.

Mangalore Banana Buns


What is not to love? The buns are banana flavored and deep fried. They are more like Banana Puris. Mildly sweet with specks of cumin all over, they are just super delicious. Mangalore Buns are one of the only sweet breakfast that I enjoy, otherwise, I'm a savory breakfast girl. Mangalore Buns are commonly served with a simple coconut chutney and a piping hot sambar.

Traditionally, all purpose flour or maida is used to make the Mangalore Buns. But I usually use 50% all purpose flour and 50% wholewheat flour (atta). I've made it also with 100% wholewheat flour and it did not absolutely take away from the flavor, the texture however wasn't as spongy and the bins were slightly flat. I still did not mind that, they still tasted amazing. The dough can be rested overnight if the temperature is lower, else you can rest it in the fridge in warmer weather. These buns are a perfect way to use overripe bananas that you may have discarded otherwise. Ripe to overripe bananas work best in this recipe. Serve the buns with chutney or just plain.

Go ahead, make them this holiday season, and create your own special memories.

Fun fact - No matter whether it is just one bun or multiple, it is always called "buns". 

Mangalore Banana Buns


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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Mangalore Buns Recipe | Banana Buns Recipe

Mangalore Banana Buns
Mangalore buns are banana flavored deep fried buns made from either all purpose or whole wheat flour. These vegan buns are a popular breakfast around the city of Mangalore.

Recipe Type:  Breakfast
Cuisine:            Indian
Prep Time:     2.5 Hours (includes dough resting time)
Cook time:     20 minutes
Total time:     3 Hours
Yield:                Makes 10-12

Ingredients:


2 ripe Bananas
0.25 cups Curd (Yoghurt)
3 cups All Purpose Flour or Wholewheat Flour
3 Tbsp Powdered Sugar
0.25 tsp Salt
A pinch of Baking Soda
1 tsp Cumin Seeds
Oil to fry

Method:


1. Mash the bananas with powdered sugar until smooth.
2. Add in the cumin seeds, whisked curd, baking soda and salt. Mix well.
3. Add in the flour and knead into a stiff dough.
4. Apply a little oil on the dough to prevent it from drying. Cover and rest for 2-4 hours. The dough can be rested overnight too. If the weather is warm, rest in the fridge.
5. Dust the kitchen counter with some dry flour.
6. Pull out a ball of dough and roll it out on the dusted counter.
7. Heat oil for deep frying.
8. Carefully drop in the rolled out buns and fry on medium high heat until one side browns.
9. Flip over and fry until the other side browns.
10. Remove from oil and place it onto a absorbent kitchen towel to cool.
11. Serve hot or at room temperature with chutney.

If you liked this, you may also like:

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Cucumber Pakoda
Methi Pathrode
Menthe Pathrode




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Jeera Rice Recipe | How to make Jeera Rice [Video]

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Jeera Rice or Cumin Rice is a simple flavorful rice main made by cooking Basmati rice with whole and ground cumin seeds. Jeera Rice is earthy, fragrant, healthy and delicious. It also fits into various diets - vegan, gluten-free and plant based with no or minimal alterations.



In a hurry? Jump to Video or Jump to Recipe

Jeera rice, cumin rice

I always considered December as the slowest month of the year at work. With everyone in the world looking forward to the holidays and doing their last minute holiday shopping, baking boozy cakes, and making travel plans. This year hasn't turned out to be that - Slow. Come December, and I've been busier than usual at work, and it may have something to do with the holidays. May be everyone wants to complete what they started before going off to enjoy some quality time with family. And that means we are all working twice as hard and scrambling to get stuff done at office. All in all, extremely exhausting and stressful. Add in all those pending treats from friends and dinners with family. It's led to me barely cooking on weekdays.

And when I am stressed out or busy, all I look forward to is comfort food. And my idea of comfort food is simple Indian food, especially, Rice. I hate to say this, but I think I secretly like rice. I spent a better part of my life, telling people how much I hate rice and how much I love wheat. If it was a battle of the cereals, my teenage self would have fought front and center of the wheat army. But now a days, I realize that although I eat wheat more regularly than rice, I tend to lean towards rice when I need comfort. And with such chaos at work, I've never needed more comfort. And this Jeera Rice is that and more. It is flavorful comfort food that is easy on your body and time.

Jeera rice, cumin rice

This Jeera Rice is not hot nor heavy on the spices, but it is definitely not flavor less. It has loads of that earthy cumin flavor. Plus it has the fragrance of Basmati Rice. You can get all chefy on this recipe and add all sorts of whole spices, but I kept it simple. Of all the spices out there, Cumin has to be my favorite. I add cumin to my tadka all the time.

You can make Jeera Rice two ways, one by tempering leftover rice with cumin seeds and the other by cooking raw rice along with cumin seeds. This recipe is the latter. I made this Jeera Rice in a pressure cooker, you can also make it in a pan or in a rice cooker. Jeera rice is Vegan, gluten free and healthy. It can also fit into a plant based diet, by totally eliminating the oil in the recipe.

Jeera Rice is almost always accompanied by a flavorful Dal. There are several recipes of Dal on One Teaspoon Of Life that will go wonderfully with this Jeera Rice.

Jeera rice, cumin rice

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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Jeera Rice Recipe


Jeera rice, cumin riceJeera Rice is a vegan and gluten free rice main dish made by cooking basmati rice along with cumin seeds.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Total time:     50 minutes
Yield:                Serves 2-3

Ingredients:


1 cup uncooked Basmati Rice
1.5 cups Water
1 tsp Cumin Seeds
1 tsp Cumin Powder
1 Green Chilli, chopped
3 tsp Oil
Salt to taste

Method:


1. Wash the basmati rice 5-6 times until the water runs clean. Drain and keep aside for 30 minutes.
2. Heat oil in a pressure cooker and add cumin seeds.
3. Once they brown slightly, add in the chopped green chilli.
4. Add the basmati rice and mix until the oil coats the rice grains.
5. Add in the water and cumin powder.
6. Add salt to taste.
7. Cover and pressure cook for 2-3 whistles or 5-8 minutes after the pressure builds up.
8. Serve hot with dal.





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Broccoli and Zucchini Fritters Recipe | Broccoli Cutlets Recipe [Video]

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Broccoli Zucchini Fritters or Tikkis are cutlets made from finely chopped broccoli, grated zucchini, carrots and peas along with some cheese and spices. The fritters are shallow fried in this video. Broccoli Zucchini Fritters are a fun way to eat the healthy vegetables. This recipe is kid-friendly and the perfect dish to sneak in vegetables to your children.

In a hurry? Jump to Video or Jump to Recipe

Shallow fried fritters made from broccoli and zucchini stacked together


It's a Fabulous Friday and I'm back with a snack recipe. I realized you can never have enough of those.

These fritters are so DELICIOUS, you won't even know they are made from such healthy ingredients. It has so many vegetables, it is almost a salad! So these fritters are made with one of my favorite veggies - Broccoli. I've been in love with the vegetable since I first tasted it. The taste, the texture, the color, I cannot get enough of it and I find it hard to accept that there are folks out there hating this awesome vegetable. 

You have to try these Broccoli and Zucchini Fritters if you are a Broccoli lover like me, and you have to especially try it if you hate Broccoli. This recipe will CONVERT you! Trust me when I say, you won't even realize that you ate it with all the delicious medley of flavors in there. 

So these cutlets or fritters are not just about the Broccoli, as I mentioned, it is practically a salad, just shaped beautifully and shallow fried, but a salad nevertheless. It has the added goodness of carrots, now all of us love carrots, right? Now tell me you definitely love Zucchini. I totally do. Carrots, eh, not so much, but Zucchini, I can do so much with. Zucchinis are so versatile, use them in Zoodles, use them as a Lasagna sheet, or you can use them in a frittata like I did. Then I just added in some frozen green peas, because I just wasn't satisfied with all the other healthy ingredients... ok, jokes apart, the peas add a slight sweetness and texture that I really really like.

Some points...

  • To make these fritters, the veggies are microwaved before mixing in the other ingredients. This helps in reducing the batter getting moist at a later time. You can also lightly saute the veggies or just steam them slightly before using. 
  • Soaked and crumbled bread is added to help bind the veggies together. You can use bread crumbs instead. 
  • I used Pizza Cheese, which is a mix of mozzarella and cheddar cheese. Use any cheese you have. I recommend something that melts easily.
  • Deep fry or bake if you desire, I found shallow frying gives it the texture I desired without using too much of oil.
These cutlets are kid friendly and a perfect way to sneak in vegetables to your children.

These Broccoli and Zucchini Fritters are a perfect appetizer to serve for dinners or as a fancy tea time snack. 



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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Broccoli and Zucchini Fritters Recipe


Shallow fried fritters made from broccoli and zucchini stacked togetherBroccoli and Zucchini Fritters are shallow fried vegetarian cutlets made from broccoli, zucchini, carrots and green peas.

Recipe Type:  Snacks
Cuisine:            International
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Makes 8 cutlets

Ingredients:


1 cup finely chopped Broccoli
0.25 cup Green Peas
1 Carrot, grated
1 small Zucchini, grated
2 slices Bread
0.5 cup Pizza cheese, grated
2 Tbsp Corn flour (corn starch)
Salt to taste
Pepper to taste
Oil to fry

Method:


1. Add chopped broccoli and green peas to a microwave safe bowl and microwave on high for 2 minutes.
2. Squeeze out the water from the zucchini and add to the bowl along with grated carrot.
3. Microwave on high for another 2 minutes.
4. Add grated cheese, cornflour, salt and pepper to the bowl and mix well.
5. Soak the bread in water and squeeze out the water. Crumble the bread and add to the bowl. Mix well.
6. Divide the batter and shape into patties.
7. Heat oil in a pan and shallow fry the patties in it.
8. Flip when the first side browns.
9. Remove from oil once both sides browns.
10. Serve hot with ketchup.


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Mint Rice Recipe | How to make Pudina Rice | Pudina Pulao Recipe [Video]

Yum

Mint Rice or Pudina Pulao or Pudina Rice is a simple vegan one pot dish of fragrant Basmati rice cooked along with a fresh mint puree, vegetables and spices. Perfect for weeknights when you are short of time.

In a hurry? Jump to Video or Jump to Recipe


pudina pulao, mint rice, mint pulao

Monday blues came in early this week. I had a one day weekend. Just Sunday… Sigh! I technically had a Saturday, but that was spent attending an event at Office and all my usual Saturday stuff landed into my Sunday and I was left with no rest day.

Between my load of laundry and dusting the house, I have absolutely no idea where that Sunday just disappeared into thin air. Literally, I blinked and my weekend was over.

I’m a planner, at least I try to be most of the times. Not necessarily execute all that I planned but plan I do. My weekly meals are all well planned on Saturday. I buy all the groceries and vegetables over the weekend and chalk out a small menu on a post it and stick it onto my fridge. This way I don’t need to stress out on weekdays wondering what to cook next. I still fret around about what to cook, but that fretting is now limited to Saturdays. I also wash all my vegetables and fruits on the weekend and sometimes chop them and store them in the fridge to make my weeknights easier. With my erratic work schedule, I need all the prep I can do.

Guess what happens when the planner loses one day of prep time. She panics!!!

pudina pulao, mint rice, mint pulao

That’s when come out simple recipes that can be whipped up in a jiffy. And so I made this evergreen Mint Rice or Pudina Rice. I did not have to go out and buy anything. Well… at least not the hero of the dish – the Mint. I’ve spoken a lot about my little Mint patch many times before, so I won’t bore you with that once again. 

This Mint Rice requires no prep in advance at all. It also uses exactly 2 vessels – the blender or mixer and the pressure cooker. Just blend together the mint, coriander leaves, spices, ginger and garlic and cook it along with the rice and some optional vegetables in the pressure cooker. You can use your rice cooker or even a deep saucepan to make this Mint Rice.

I added potato, tomato and green peas. You can skip them or go ahead and add vegetables like green beans or broccoli. I assure you it will taste amazing. 

Mint Rice tastes great with mixed vegetable Raita or plain yoghurt.

pudina pulao, mint rice, mint pulao

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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Mint Rice | Pudina Rice | Pudina Pulao


pudina pulao, mint rice, mint pulaoMint Rice is a one pot dish of rice cooked along with a mint puree, vegetables and spices.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                Serves 2-3

Ingredients:


1 cup chopped Mint leaves
0.5 cup chopped Coriander Leaves
0.75 cup Basmati Rice
1 Onion
1 Tomato
1 Potato
0.25 cup Green Peas
1-2 Green Chilli
1 Tbsp chopped Ginger
1 Tbsp chopped Garlic
1 tsp Coriander Powder
1 tsp Cumin Powder
0.25 tsp Garam Masala
1 tsp Cumin Seeds
2 Cloves
1" Cinnamon stick
1 Bay Leaf
0.5 Lime
3-4 tsp Oil
1.5 cups Water
Salt to taste

Method:


1. Wash the basmati rice until the water runs clean. Drain and keep aside.
2. Slice the onions and chop the tomato. Peel and dice the potato.
3. In a blender or mixer, blend together the mint leaves, coriander leaves, green chilli, ginger, garlic, coriander powder, cumin powder and juice of half a lime along with 1-2 Tbsp water to a smooth paste.
4. Heat oil in a pressure cooker and add the cumin seeds, cloves, cinnamon and the bay leaf.
5. Fry for 1 minute on medium heat or until fragrant.
6. Add the onions and fry until browned slightly.
7. Now add the green peas, potato and tomato and fry for 30 seconds.
8. Add the mint-coriander paste and mix well.
9. Add in the rice and mix well.
10. Add 1.25 cups of water, garam masala and salt to taste.
11. Cover and pressure cook for 2-3 whistles or 5-8 minutes after the pressure builds up.
12. Serve hot with raita.



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Misal Pav Recipe | How to make Misal Pav [Video]

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Misal Pav Recipe. This video shows how to make popular Maharashtrian spicy vegan curry called Misal. Misal is a curry made with sprouts and coconut that is topped with Sev or Mixture and served with Pav.

In a hurry? Jump to Video or Jump to Recipe

Spicy Maharashtrian Misal Pav


Bangalore has the weirdest weather of all places I've been to. It can be bright and sunny one day and pouring cats and dogs the next. We ran through October like it was Summer, barely a hint of chill in the air and the Sun was all powered on. And then we got loads of rain, just when I was ready to get those light trousers and leather footwear out !!  Finally, since mid-November, the chill has been setting in and it feels like Winter, at least in the evenings. The days are still as hot as Summer.

When it's cold outside, I want to stay cozy inside and eat warm spicy curries while lazily watching reruns of F.R.I.E.N.D.S. And this Misal Pav totally fits the bill. It is spicy, hearty and best of all, you can top it up with awesome crunchy things.

When I think of Misal Pav, it takes me back to my college days. Thursday night dinner in hostel was Misal Pav and it was actually horrible. If one were to eat that Misal Pav, one would never ever dare to eat one again. I don't know how the cooks in the hostel mess could mess up something so simple, but they managed to put up an unappetizing dish in the name of Misal Pav. It was only when I ate Misal Pav in a Maharashtrian restaurant that I came to appreciate the flavor and texture of this spicy vegan affair.

Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Misal pav is a simple yet complex dish. It is simple to cook, but the flavors are complex, the textures are complex. Misal consists of 3 main things:

  • Usal - Usal is a quick curry made from sprouts. Sprouts are boiled with turmeric, salt and a little bit of asafoetida. You can add other spices to usal when you want to have it plain, but when you are cooking usal for Misal Pav, it is best to keep it simple. Generally, moth bean sprouts or matki sprouts are used for Misal Pav, but if you don't have moth beans, just use mung beans or any other sprouts that you can.
  • Kat - The spicy coconut based curry that dominates the flavor of Misal Pav is called the Kat. Kat is made by grinding together spices, coconut, onion and tomatoes and boiling them until the flavor develops. I have used Kokum as the souring agent in the Kat, you can use tamarind pulp instead. Kokum helps in giving a darker color to the Kat, that you may miss if you use tamarind. If you have access to Misal masala powder, then you can use that instead of the whole spices I have used.
  • Sev/Mixture/Farsan - This is the fun part of Misal Pav. Misal is always topped with crunchy spicy mixture. You can use any topping of your choice - papdi, ghatia, sev, chiwda etc. The more you add, the better it tastes. Only thing to remember is to add this at the end, while serving, else your mixture will get soggy and loose its texture and flavor.
Serve Misal with toasted Pav or regular bread. And always serve it piping hot!!

Spicy Maharashtrian Misal Pav

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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Misal Pav Recipe | How to make Misal Pav


Spicy Maharashtrian Misal PavMisal is a popular spicy vegan Maharashtrian curry that is served with Pav bread. Misal is made with sprouts and coconut and is topped with Sev or Mixture.

Recipe Type:  Curry
Cuisine:            Maharashtrian, Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2-3

Ingredients:


For the Usal:


2 cups Sprouts
2 Tbsp Oil
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
A pinch of Asafoetida (Hing)
Salt to taste
Water as required

For the Kat:


1 large Onion
1 large Tomato
0.5 cup grated Coconut
2 Tbsp Oil
1 Clove
1" Cinnamon
0.5 tsp Pepper
1-2 Bay leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Tbsp chopped Garlic
1 Tbsp chopped Ginger
2 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
3-4 Kokum peels or 1 tsp Tamarind Pulp
1-2 cups Water
Salt to taste

To assemble the Misal:


1 Onion, finely chopped
1 Tomato, finely chopped
2 cups Sev or Mixture
0.5 cups Coriander leaves, finely chopped

Method:


To make the Usal:


1. Heat oil in a pan and add mustard seeds.
2. After the mustard seeds splutter, add the sprouts, turmeric powder, salt, asafoetida (hing) and 1 cup water. Cover and cook until the sprouts are cooked.
3. Grind the clove, cinnamon, pepper, ginger, garlic, coriander powder and cumin powder into a coarse masala without any water.

To make the Kat:


4. Soak the kokum peels in 0.5 cup warm water and keep aside.
5. Heat oil in a pan and add the coarsely ground masala.
6. Saute the masala until fragrant, then add chopped onion.
7. Once the onions are slightly browned, add in chopped tomato and grated coconut.
8. Fry for 2-3 minutes, then grind everything to a smooth paste with a little water.
9. Pour back the masala into the pan.
10. Add in turmeric powder, red chilli powder, salt, soaked kokum peels or tamarind pulp and 1 cup water. You can remove the kokum peels after a while if the gravy has reached the sourness you desire.
11. Allow it to come to a boil and let it boil for 8-10 minutes.
12. Adjust seasoning if required. Add more water for a looser consistency. If you want a thicker consistency, boil it longer.

To assemble the Misal Pav:


13. To serve the Misal Pav, add the usal in a bowl.
14. Pour over the spicy kat.
15. Top with finely chopped onion, tomatoes and coriander leaves.
16. Top with sev or mixture and serve with toasted pav.

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Spicy Maharashtrian Misal Pav




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