Showing posts with label gluten free. Show all posts
Showing posts with label gluten free. Show all posts

Methi Rice Recipe


How to make methi rice recipe at www.oneteaspoonoflife.com How to make Fenugreek Pilaf recipe How to make Methi Pulao recipe at One Teaspoon Of Life

So how is Monday treating you? 

I've always suffered from Monday Blues... more so these days as weekends seem to go off in a blur.

Come Sunday night, and I find myself wondering what I did in the past two days. Usually, it is just a lot of cooking, photography and cleaning. This weekend I added in an extra trip to a place called Pottery Town, hoping to buy some earthen pots to cook in. I've heard that the earthen pots enhance the flavor of the food cooked in them and I'm always in the forefront to try out anything that takes my food to the next level. And while the entire trip was futile, as we reached late and probably skipped the very section of the street we should have driven on, I've not yet given up hope. So if you stay in Bangalore and have visited Pottery Town/Lane/Road and know the best shops there to pick up pots for cooking, please leave me a comment, I highly appreciate any help I get to locate the place.

How to make methi rice recipe at www.oneteaspoonoflife.com How to make Fenugreek Pilaf recipe How to make Methi Pulao recipe at One Teaspoon Of Life

So this Sunday night when I did a little introspect, I realized I'm getting so involved in all this that I'm running out of time to do the thing I love next to cooking - Blogging!! I'm now consciously making a resolution to start managing my time better so I get enough time to blog. 

While I spend most of my weekend cooking for the week ahead and making dishes that are slow cooked or have too many steps, my weeknight mantra is "Quick and Simple" with a very strong emphasis on the quick part. My work has a way of interfering with my evenings and a lot of it is unplanned so I'm usually scrambling for time on weeknights. So quick it has to be.

How to make methi rice recipe at www.oneteaspoonoflife.com How to make Fenugreek Pilaf recipe How to make Methi Pulao recipe at One Teaspoon Of Life

When I think quick cooking recipes, I always turn to Rice. One of my quick rice recipes is this Methi Rice. Methi, Menthe or Fenugreek is a small leaved green that is native to India. Usually slightly bitter in taste, it goes amazingly well with rice. I've been eating Methi Sabzi all my life like this Aloo Methi, but the first time I tried Methi Rice was at my aunt's place a few years ago. I loved it instantly. Spicy, fragrant, with the slight salty bitterness of Methi leaves, what's not to love in it?

There are 2 ways to make Methi Rice. You can cook it entirely in the pressure cooker or a single pot or you can make rice separately and the methi masala separately and mix the two together. For those weeknights when I need a quick fix, I make the pressure cooker version and on weeknights like today, when I have a little more time, I use the latter method. The recipe below is for the second method, but if you plan to make it in a single pot, just skip the steps to cook the rice. Make the masala as described below, and then add the rice and water and cook the rice with the masala until it is done.

How to make methi rice recipe at www.oneteaspoonoflife.com How to make Fenugreek Pilaf recipe How to make Methi Pulao recipe at One Teaspoon Of Life

If you liked this, you may also like:
  • Mint Rice - Mint Rice is a one pot dish of rice cooked along with a mint puree, vegetables and spices.
  • Mushroom Biryani - Mushroom Biryani is Basmati rice cooked along with whole spices and mushrooms.
  • Ghee Rice - Ghee Rice is a simple Indian rice dish where Basmati rice is cooked in ghee or clarified butter.






Methi Rice


How to make methi rice recipe at www.oneteaspoonoflife.com How to make Fenugreek Pilaf recipe How to make Methi Pulao recipe at One Teaspoon Of Life
Methi Rice is made by cooking rice along with methi or fenugreek leaves and a fragrant masala.

Recipe Type:  Rice
Cuisine:            Indian
Prep Time:     20 minutes
Cook time:     60 minutes
Yield:                Serves 2


Ingredients:


2 cups Fenugreek / Methi leaves
1 cup Basmati Rice
1 medium Potato
1 large Onion
1 large Tomato
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/2 tsp Garam Masala
1/2 tsp Sugar
1 tsp Ginger Garlic Paste
1/2 tsp Cumin seeds
1/2 a Lime
4-5 Tbsp Oil
2 cups + 2 Tbsp Water
Salt to taste

Method:


Wash the basmati rice until the water runs clear. Drain and keep aside.
Boil 2 cups of water in a large pot. Add 1 tsp oil and 1/2 tsp salt to it.
Add the washed rice. Cover and cook until the rice is done.
Allow to cool, then fluff rice with a spoon or fork
Heat the remaining oil in a large kadhai or pan.
Add diced potato to the oil and stir fry until the potatoes are cooked. Remove from oil and keep aside. Alternately, you can boil the potato and then dice into cubes.
Add the cumin seeds the oil.
After the cumin seeds are slightly browned, add sliced onions.
Fry until onions turn golden brown.
Add the ginger garlic paste and saute for 1 minute until fragrant.
Add chopped tomatoes and cook until the tomatoes are soft.
Add the turmeric powder, red chilli powder and garam masala. Mix well and cook for 1-2 minutes.
Add washed and chopped methi leaves and 1-2 Tbsp water.
Cook until the methi leaves are completely cooked. Add sugar, salt and lime juice. Mix well. Fry for another 1 minute.
Add the cooked rice and mix until the masala coats every grain.
Cook on low heat for 3-4 minutes until the rice is at least warm.
Serve with raita.

How to make methi rice recipe at www.oneteaspoonoflife.com How to make Fenugreek Pilaf recipe How to make Methi Pulao recipe at One Teaspoon Of Life


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Ghee Rice Recipe


Happy Republic Day to all my fellow Indians...

How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
What did you do today?

I did exactly what I have been doing since I was probably 8-9 years old. We all gather around the TV at 9am, turn on Doordarshan and watch the Republic Day Parade. Times have changed, I've moved from a 12 channel TV that actually just had one station to telecast to one that has so many channels I lose the count, but the Republic day tradition remains unchanged. And I realised, it is not just in my house, but a lot of people of my generation still continue the tradition started by our parents. 

Time stands still at the Amar Jawan Jyothi, eyes mist up when the President honors the soldiers with Ashoka Chakra and the chest swells with pride when the Armed Forces walk by in absolute synchronicity. Then come the fun floats with each state showcasing it's highlights. I loved Goa this year, such a peppy song being played. Then are the dances from children, stunts on bikes and the air force display. Of all the year I've watched, this year's bike stunt - especially one called the Christmas Tree gave me goosebumps!! 

How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
What a lovely show it was... melancholy, patriotism, pride, happiness, awestruck - all these feelings in a duration of less than 2 hours. 

With all those emotions in me, I really wanted something simple for lunch today. Simple to make and simple in taste. This Ghee Rice felt perfect for the moment.

Ghee is to Indians what butter is to the French. Most Indian households will have a jar of ghee, mostly homemade, and sometimes store bought. Although ghee is indispensable to most Indian sweets, it has a special place in savory cooking too. Ghee is smeared on rotis, ghee is drizzled over rice, some people even add a tempering of ghee to curries. Ghee holds such a  revered place in our lives that every festival meal served on a Banana leaf begins only after Ghee has been served.

How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.com
Ghee Rice celebrates Ghee like no other dish does. Ghee Rice is a simple rice dish where Basmati Rice is cooked in rich flavorful Ghee. Nuts roasted in ghee are added to add texture and more richness to the dish. Unlike most of Indian cooking, Ghee Rice is a very mild dish. While spices are added to add fragrance, they are kept to a minimal, letting Ghee take the center stage. This dish is not hot or over-spicy, 

Ghee Rice is best served with a simple dal. Try out this restaurant style Dal Fry or this mixed lentil Pancharangi Dal.

How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.com

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Ghee Rice


How to make ghee rice recipe at One Teaspoon Of Life www.oneteaspoonoflife.comGhee Rice is a simple Indian rice dish where Basmati rice is cooked in ghee or clarified butter.

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


Ingredients:


1 cup Basmati Rice
3 Tbsp Ghee
1 Onion
1 Green Chilli
1" Cinnamon
2-3 Cloves
2 Cardamoms
1 Bay leaf
5-6 Peppercorns
8-10 Cashew nuts
1.5 cups Water
Salt to taste

Method:


Wash the basmati rice until the water runs clear. Around 5-6 times. Drain and keep aside for 30 minutes.
Heat the ghee in a large pan.
Split the cashew nuts and add to the pan. Roast them until they are golden brown, then remove from the ghee and keep aside.
Add all the whole spices to the ghee and fry for 45-60 seconds on low heat until fragrant.
Add chopped onion and slit green chilli. Fry until the onion is translucent.
Add the rice and toast it gently for 30 seconds.
Add water and salt. Cover and cook on low to medium heat until the rice is cooked.
If all the water is absorbed and the rice feels undercooked, sprinkle 1-2 Tbsp water and cover and cook on low heat until rice is done.
Add chopped onion and slit green chilli. Fry until the onion is translucent.
Allow it to cool a little before fluffing it with a spoon.
Serve hot/warm along with dal.


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Alsane Tonak | Goan Pao Bhaji


How to make goan bhaji pao, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com
You know that feeling when you soooo want to eat something, you can already taste it before you have laid your hands on it, but it is so far away that you cannot reach it? Disappointed?

I miss Pao!!

Pao, sometimes called the lifeline of Goa, is a bread that was introduced to Goa by the Portuguese settlers and is by far the best bread I've ever had. Pao, sometimes called Pav, is available almost all through the country, but no one makes it the way it is made in Goa. It has a crusty outside and a chewy crumb; a texture that is just incomparable. Pao is such an integral part of Goan cuisine, that the Government actually subsidizes the cost of Pao.


I've pretty much eaten Pao every single day I lived in Goa. I've bought it for my grandparents when it cost as little as 25 Paise and today, when it costs 20 times more. I still wait for the Poder (local Pao seller) to come on his bicycle fixed with a cane basket in the back, honking his way through the meandering little streets bringing bread to every local man.

Look at this variety of wonderful Pao that I picked up on my recent vacation to Goa.

How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com

Just this week, I was in Goa. It was a short 5 day vacation where I met up with family and haunted all our favorite food joints across the state. While Bangalore is cosmopolitan and you pretty much get everything here, except probably the purple yam. I miss those certain somethings, that I took so much for granted when I stayed in Goa - a simple cheesy Mushroom Capsicum sandwich; Gobi Manchurian made exactly how it is supposed to be, fresh and with no food coloring; Chocolate cakes with chocolate cream that are to DIE for; that too sweet, yet perfectly enjoyable Badam Milk that you have to drink standing outside on the road; Samosa which has little pieces of beetroot in it along with the potato; that garlicky Batata Vada and lastly, loads and loads of Pao Bhaji. 

As much as I miss that wonderful Pao, I miss the coconut filled Bhaji too. It is pretty much my standard breakfast when I go to Goa. The Goan Pao Bhaji is very different from the Mumbai Pav Bhaji that is made with mashed potatoes and mixed vegetables. The Goan Pao Bhaji is usually made with some beans and coconut. Sometimes with Mushrooms too.

How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com

Goan bhaji is also called Tonak with Alsane Tonak being the popular one around. Alsane or Alsande are red cowpeas. To make Alsane Tonak, these red cowpeas are simmered in a spicy roasted coconut masala. 

To make Alsane Tonak, you need to coax the coconut gently to turn golden brown, before you grind it along with spices to make the Tonak gravy. This Alsane Tonak is not a recipe to be rushed, it encompasses the spirit of Goa - Relaxed, Sosegado... This is where you add all your love and patience into the otherwise simple gravy. The darker the color, the better the dish. However, don't burn it, trying to get it dark. 

When you go to a restaurant and ask for a "Mixed Bhaji", you will get the Tonak served with a helping of a simple Potato Bhaji on the side. So if the spice gets a bit much, let your next spoonful be the salty turmeric potatoes.

How to make goan bhaji pao, pav bhaji,  alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com

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Alsane Tonak | Goan Pao Bhaji


How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.comAlsane Tonak is a Goan Pao Bhaji curry made by simmering red cowpeas in a spicy roasted coconut gravy.

Recipe Type:  Side
Cuisine:            Goan
Prep Time:     8 hours
Cook time:     1 hour
Yield:                Serves 4-5


Ingredients:


1 cup Red Cowpeas, dried
2 cups fresh Coconut, grated
2 Onions, chopped
1 Tbsp Coriander seeds
2-3 Cloves
5-6 Peppercorns
0.25" Cinnamon
1 Bay leaf, dried
2-3 dry Red Chillies
1/2 tsp Turmeric Powder
1 tsp Garam Masala
4-5 Kokum Peels or Marble sized Tamarind
2-3 cloves Garlic
0.5" Ginger
4-5 tsp Oil
Salt to taste
Water as required

Method:


Soak the cowpeas overnight or for 7-8 hours.
Drain the water and cook the cowpeas with 2 cups of water and 1/2 tsp Salt until done. The cowpeas should not be mushy, they should still have a bite. If using a pressure cooker to cook the peas, keep it for only 1-2 whistle and then release the pressure immediately, else they will overcook.
Drain the water and keep aside. Do not throw out the water, we use it later in the recipe.
Soak the kokum peels or tamarind in 1/2 cup of warm water and keep aside.
Heat 3 tsp Oil in a kadhai or pan and add half the onions.
Fry until the onions are translucent.
Now add the grated coconut and on low flame roast until the coconut turns golden brown. Stir occasionally to prevent the coconut from burning. This slow roasting takes time, almost half an hour.
When the coconut turns golden brown, add the cloves, cinnamon, bayleaf, peppercorns and dry red chillies and continue to roast for another 3-4 minutes.
Allow to cool, then add the turmeric powder and the water in which the Kokum or Tamarind was soaked and grind to a fine paste.
Crush the ginger and garlic into a coarse paste.
Heat the remaining oil in a pan and add the onions.
Fry until translucent. Now add the ginger-garlic paste and fry for 1 minute until fragrant.
Add the ground coconut masala and mix well.
Add the cooked cowpeas along with 0.75 cup water in which it was cooked.
Add salt if required.
Allow it to come to a boil, then cover and simmer for 4-5 minutes.
Serve hot along with Goan Pao or bread.


How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com




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Cauliflower Rendang Curry


Cauliflower Rendang is a vegan version of the spicy flavorful Malaysian curry made with lemongrass, red chillies and coconut milk.

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
Have you ever wondered how a fire breathing dragon feels? Fire in it's belly, fire in it's throat and fire on it's lips. I felt exactly the same way when I made this curry the first time. I was so excited with the bright red chilli paste that I ended up adding all of it and made this curry so hot that I felt like a fire breathing dragon for almost half the day. My tummy burned, by throat burned and my lips were literally on fire. Water didn't cool it off, neither did cold milk. 

Ever felt this way? What did you do to calm the fire?

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
Like lightening, in this case, the fire definitely did not strike a second time. I wised up. I used less red chillies. It was still hot, a Rendang is meant to be hot, but it was heat that I was comfortable with. Let me warn you though, I do eat spicy food at least 2-3 times a week, so I am spice tolerant. If you are not used to spicy food, I'd say go light on the chilli paste. You don't have to use all the chilli paste. You can store it in a glass jar in the fridge and use it to make some Honey Chilli Sauce or to add heat to other meals you cook.

I'll let you in on a little secret - I absolutely LOVE Asian curries!!! Yeah, well, no secret...

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

I was a big fan of Thai curries for a looong time, until I tried the Vegan Amok in Cambodia. And I kinda changed favorites. I've made that a couple of times with the Amok Powder I picked up in Siem Reap, it is sooo tasty, I feel like I'm cheating on Thai curry when I have it.

The only Asian curry that I had heard for a long time, but never had a vegan version was the Malaysian Rendang. Usually Rendang is made from Beef or Chicken, but since I consume neither, I wanted to make my own vegan version of it. I added Cauliflower, Cauliflower greens, and Sweet Potato to replace the beef or chicken in the curry. And girl... it was goooooood...

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

Have you ever tried sweet potato in a curry? If not, you really really should. I'm not such a big fan of boiled or roasted sweet potato, but when boiled in a curry, it is super tasty. I put it first in the Amok and now the Rendang, I've loved it both the times. Raj assumed he would be getting all the sweet potato in the curry, he was taken aback when he realised he had to compete with me in fishing them out in the curry.

To complement the curry, I made a simple cumin rice where I cooked short grained rice with salt and cumin. It went really well with the Cauliflower Rendang. Next time you feel like having curry, try this rendang out and take pictures and tag me @oneteaspoonoflife on Instagram, or @OneTeaspoonLife on Twitter or share with me on Facebook.

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life

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Cauliflower Rendang Curry


How to make vegan Malaysian Rendang curry at One Teaspoon Of LifeCauliflower Rendang is the vegan version of the Malaysian Rendang curry where Cauliflower and sweet potato are cooked in a spicy lemongrass, red chilli and coconut milk based sauce.

Recipe Type:  Main
Cuisine:            Asian
Prep Time:     20 minutes
Cook time:     45 minutes
Yield:                Serves 2-3


Ingredients:


1/2 Cauliflower
1 small Sweet Potato
200ml Coconut Milk
4-5 Lemongrass Stalks
5-6 dry Red chillies
1 tsp Cumin powder
1 tsp Coriander Powder
1/2 tsp Turmeric Powder
4-5 Garlic cloves
1/2" Ginger
1 tsp Tamarind Pulp
1 tsp Sugar
2 Tbsp Oil
2-4 Tbsp Water
Salt to taste

Method:


Soak the dry red chillies in a cup of hot water and keep aside for 10 minutes
Remove the outer layers of the lemongrass stalk until you reach the soft white center.
Break the cauliflower into florets and cut the sweet potato into chunks.
Drain out the chillies and remove the seeds.
Grind 3 of the lemongrass stalks, chillies, cumin powder, coriander powder, turmeric powder, ginger, garlic, tamarind and sugar along with a little water to a fine paste.
Heat oil in a pan and fry the paste for 3-4 minutes.
Bruise the remaining lemongrass and add it to the pan along with the cauliflower and the sweet potato.
Add salt and mix well.
Cover and cook on low heat until the cauliflower and sweet potato are almost done. They should be slightly undercooked.
Add the coconut milk and simmer on low heat uncovered for 8-9 minutes until you get the desired consistency and the vegetables are cooked. Adjust the sugar and salt as required.
Serve hot with rice.

How to make vegan Malaysian Rendang curry at One Teaspoon Of Life
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Goan Mushroom Cafreal Recipe | How to make Mushroom Cafreal


Mushroom Cafreal recipe with step by step photo and video instructions. Mushroom Cafreal is a Goan semi dry curry made by stir frying mushrooms marinated in a coriander based green sauce. Mushroom Cafreal is vegan and gluten free.

In a hurry? Jump to Video or Jump to Recipe



How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com


This Mushroom Cafreal was the perfect finish to my weekend. I spent some quality time with my favorite girl in the whole wide universe and I had to end the day with some real quality food. 

What quality time you ask? With whom you ask?

I spent my weekend strolling through crowded lanes of local markets with my favorite girl, my sis Gee - some real awesome quality Sister Time. We went to the old Bangalore areas of Chickpet, Raja Market, Baba Market and walked through lanes and little markets that we had never seen before. While we did not have any real shopping to do, we literally bought nothing - NA DA, we did something we hadn't done in such a long time. We did this a lot when we were both single and had all the time in the world to do what we do best - Window Shopping! We'd pick a street or a market and walk through it gazing at all the goods, barely stopping for a meal. That's exactly what we did, we walked, talked and laughed and ate just one Vada-Pav each and came back.

And as a plus point, in a totally unexpected little corner, I found a dry fruit store that pretty much has every nut and seed that I've only read of in recipes but never set my eyes upon. They had pecans and cranberries and pine nuts and hazelnuts etc etc. That tiny shop packed a punch. I'm so excited about my find!! Now all I need to do is find awesome recipes, so I can go back there and buy whatever nut I need.

How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com

How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com

Back to my dish of the day - Mushroom Cafreal. Although Cafreal is usually made with chicken, but this vegetarian option also rocks!

This Mushroom Cafreal is absolute MAGIC. The mushrooms are full of texture, and the green sauce is a full on flavor bomb. Mushrooms are always great, I simply LOVE Mushrooms. But if you don't replace the mushroom in this recipe with potatoes or cauliflower and it will taste just as awesome. I did make a Potato version for Raj and he loved it.

This Mushroom Cafreal is a game changer. Most people's idea of a curry is something that starts with roasting spices and involves cooking slowly on the stove top until everything comes together to get a balance of flavors. But this curry is nothing like it. It has only three steps - blending, marinating and frying. Of course, there are spices involved, but no roasting or frying them. And no slow cooking at all. This curry is complete from start to finish in almost 30 minutes. Yes, that's it - Half an Hour!!


The Cafreal is all about the sauce, that is also the marinade. It is such a simple sauce yet so delicious and versatile. It can be used not just for making Cafreal, but also in Biryani or to add zing to so many other curries. The green sauce is made of humble ingredients - fresh Coriander leaves, Garlic, Green Chillies, Cinnamon, Cloves, Cumin, Pepper, Sugar (optional), and lime juice. While the traditional recipe may call for vinegar, I can't stand its smell, and I also prefer the freshness of the limes over the vinegar, so I used lime juice. To make the marinade, just grind everything with a little water. You can store this in a glass jar in the fridge for 1-2 weeks. Add salt whenever you are using it.

Rub in the marinade to the mushrooms and let them soak in all that goodness. Then heat oil in a pan and fry the mushroom in one layer. If using a smaller pan, then it can be done in batches. Once the first side is browned, flip and allow the other side to brown. Then add the remaining marinade and fry for a few minutes until the raw smell goes off. If you want, you can also add water at this point to make a gravy. Garnish with coriander and lime and serve it with Pao or bread.

How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com


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

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Video Recipe





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Goan Mushroom Cafreal Recipe | How to make Mushroom Cafreal


How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.comMushroom Cafreal is a semi dry vegan Goan curry made by stir frying mushrooms marinated in a quick spicy coriander sauce.

Recipe Type:  Main
Cuisine:            Goan Mushroom Cafreal Recipe | How to make Mushroom Cafreal
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2


Ingredients:


200 gms button Mushrooms
2 cups fresh Coriander leaves
1 Tbsp Garlic, chopped
1 Tbsp Ginger, chopped
2-3 Green Chillies, finely chopped
1" Cinnamon stick
0.5 tsp Cumin Seeds
8-10 Black Peppercorns
2-4 Cloves
0.5 Lime
1-2 Tbsp Water
3-4 Tbsp Oil
Salt to taste

Method:


1. Blend together coriander leaves, cumin seeds, cinnamon, black peppercorns, cloves, ginger, garlic, chilli, salt, lime juice with a little bit of water until smooth.
2. Clean the mushrooms and add in the blended marinade. Mix until all mushrooms are coated. You can halve the mushrooms if they are large.
3. Heat oil in a pan and add the mushrooms in a single layer. If using a small pan, this can be done in batches.
4. Cook on medium heat until the first side browns.
5. Flip and allow the other side to brown.
6. Add any remaining marinade and stir for 4-5 minutes or until the raw smell disappears.
7. If you want a gravy, you can add water at this stage to get the desired consistency and allow it to come to a boil.
8. Serve hot with pao or bread, or just like an appetizer.


How to make vegan Goan Portuguese Cafreal at www.oneteaspoonoflife.com



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How to make goan bhaji pao, pav bhaji,  alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com
Alsane Tonak

Mushrooms cooked in a vibrant spinach curry
Mushroom Palak
Lahsuni Methi Mushroom





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Pathrode Dosa | Uppu Menasu Dosa | Uppu Khara Dosa


Happy Weekend Guys!!

 How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com


Isn't it a wonderful feeling that you get to wake up when you want and for once your life is not ruled by technology. No alarms to snooze, no water heaters to be turned on, no bus / train to miss. So Saturday breakfast is usually something relaxed, that does not need too much effort, but definitely not something like a zero effort cereal. I love cooking traditional recipes on weekends when we get to sit down and enjoy a meal while it is still hot.

Pathrode Dosa also sometimes called Uppu Khara Dosa or Uppu Menasu Dosa is a dish from Mangalore and its surroundings. Rice grows abundantly there and almost every meal out there has rice as their hero.

Pathrode Dosa is a very similar to the Menthe Pathrode recipe, the only difference being there the entire batter is steamed and then fried, while here it is spread on a tava or a griddle and cooked.

 How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com


To make Pathrode dosa, you need to soak rice for 2-3 hours and then grind it as fine as you can. Let that rest for 30 mins to an hour. For the masala, you can either use fresh coconut or onion depending on what you have available with you. Grind the onion or coconut with tamarind pulp, red chillies and coriander powder to make a coarse thick masala. Add the masala to the rice batter along with some salt and chopped up fenugreek or methi leaves to make Pathrode Dosa batter. Add water to adjust the consistency. You can replace the methi leaves with spinach or any peppery leaf, or just leave it out. Spoon out the batter and spread it a little on a hot greased tava or griddle. Flip when one side is cooked and cook until the other side is browned.

If you don't want to wait 3 hours for your breakfast, I don't, just soak the rice the previous night for 2-3 hours or you can soak it the previous morning. Grind it at night and leave it covered on the counter overnight at room temperature. Make the masala fresh in the morning and add it to batter just 10-15 minutes before making. Don't add any salt to the batter if leaving it overnight and don't add the masala overnight either.

You have to serve this dosa hot like all other dosas. You can serve this dosa with chutney or butter, or even just plain. It has enough flavour to stand up on its own.

Try out this Tondekayee Chutney to go with the Pathrode Dosa.

 How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com


If you liked this, you may also like:
  • Mysore Masala Dosa - A rice and lentil pancake that has a chilli and garlic chutney spread on the inside and stuffed with a potato bhaji.
  • Instant Ragi Dosa - Instant dosa or crepe  made with rava or semolina and ragi flour (finger millet flour).
  • Instant Wheat Dosa - Instant savory dosa or pancake made with whole wheat flour.







Pathrode Dosa | Uppu Menasu Dosa | Uppu Khara Dosa

How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com
Pathrode Dosa is a pancake made with rice, spices and fenugreek or methi leaves. It is vegan and gluten free. 

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     3 hours
Cook time:     30 minutes
Yield:                8 to 10


Ingredients:


1.5 cups Dosa Rice or any Regular Rice
1/2 cup grated fresh Coconut or 1 Onion
2 tsp Coriander Powder
3-4 dry Red Chillies or 3/4 tsp Red Chilli Powder
1/2 tsp Tamarind pulp
A handful of Fenugreek leaves or Methi leaves
1 cup Water
Salt to taste
Oil for frying

Method:


Soak the rice for 2 hours.
Drain out the water from the rice and grind it with very little water to get a smooth batter. Let it rest for 30 mins to 1 hour.
Grind together the coconut or onion along with the coriander powder, tamarind and the dry red chillies into a fine masala paste. Use 1/4 cup of water to help the grinding.
Wash the methi leaves thoroughly and chop it finely.
Add the masala paste and the chopped methi leaves to the rice batter.
Add salt and the remaining water and mix well.
Heat a griddle and grease it.
Once the griddle is hot, pour a ladle of the batter on to the griddle and gently spread it.
Cover and cook for 45-60 seconds on medium heat.
Spoon a little oil on the top and flip the dosa.
Cook for another 45-60 seconds or until the dosa is cooked through.
Serve hot.

How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com




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Savory Puffed Rice | Murmura Chiwda | Churmuri Chiwda | Khara Kadle Puri | Bhadang

It was such an awesome day to sleep in and do absolutely nothing...

How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

Unfortunately, it was a Tuesday!! Working day, guys. 

There is nothing worse than having to work on a day as cold, humid and lazy as today. Well, may be getting stuck on an island with no chocolate is worse, but hey, let's stick to reality. 

There is also something about cold rainy days that gets my appetite worked up. I'm always HUNGRY... Well, I'm "always" hungry most other times as well, but this rainy day hunger is different. It is just not my stomach, but my heart and my head as well that craves all sorts of deep fried goodness and endless cups of piping hot tea.

How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

I know deep fried food is bad especially when I've missed 4 days of my workout. The first was justified, I was super tired and my back ached. But the other 3 days were just plain laziness and excuses. So no matter how much the heart or the head craves, I let my guilty conscience take over and snacked on this Savory Puffed Rice (Murmura Chiwda | Churmuri Chiwda | Bhadang | Khara Kadle Puri) the whole day with at least 3 cups of tea. 

I've always loved Savory Puffed Rice,what's not ot love in it? It's crispy, it's light, it is spicy without being overpowering, and the best part - Peanuts, I make sure every handful has a minimum of 2 peanuts in it.

Savory Puffed Rice | Murmura Chiwda | Churmuri Chiwda | Bhadang | Khara Kadle Puri is plain salted puffed rice that has been mixed with a tempering of mustard seeds, curry leaves, peanuts, fried gram, dry red chillies, turmeric powder, salt and a little bit of sugar. See how easy that is? The list of ingredients may seem long, but the best part of making something from scratch is infact that you can omit what you don't want. Skip what you don't have. Just make sure you have turmeric and salt. A lot of people I know add a lot more ingredients like dried coconut slices or cashewnuts or fried garlic to their chiwda, but I prefer the basic one with just fried Peanuts.

The instructions to make this Savory Puffed Rice must be the shortest ever on One Teaspoon Of Life... All you need to do is, heat oil, and then add mustard seeds. Once they splutter, chuck in the peanuts and fried gram. Fry them until the peanuts are slightly browned, then add everything else and mix and pour onto the Puffed Rice or Murmura or Churmuri or Kadle Puri. Carefully (cause the oil is hot), mix everything until every grain of puffed rice is bright yellow. Initally use a spoon to mix, but later, just get your hands dirty and mix it. If you feel anything is lacking, like turmeric or you feel you need more peanuts ( I always feel I need more), just heat a little oil, add whatever is missing and pour that oil to the puffed rice and mix again.

This is just the basic snack, there is so much more you can do with it. You can use it as a base for Bhel Puri instead of plain murmura or chop up some onions, tomato and coriander, mix well and enjoy a quick fresh snack. It also makes a great travel snack - a lot of vegetarians travelling abroad usually carry it or like me, you can just snack on it when stuck in traffic on your way back from work (and you don't have to even feel guilty about it)

How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

Store it at room temperature in an air tight box and it will easily last you 3-4 weeks. 

Savory Puffed Rice is easily available at local stores, but I've found that many a times, the store bought one smells like old oil. Also, they skimp on the peanuts and load it up with dried coconut or sugar, both of which I don't enjoy. I assure you, what you make at home is definitely better than the one at the store.

There is just one thing you need to remember, use the crispiest puffed rice (murmura | churmuri | kadle puri) you can find. And preferably one that does not have sand in it. If you are based out of Bangalore, I highly recommend the one from Nilgiris, it's the best I've found till date - clean and crisp and it stays crisp longer.

How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:




Savory Puffed Rice | Murmura Chiwda | Churmuri Chiwda | Khara Kadle Puri | Bhadang


How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.comSavory Puffed Rice | Murmura Chiwda | Churmuri Chiwda | Khara Kadle Puri | Bhadang is a simple crispy snack made by mixing plain puffed rice with peanuts and spices.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     5 minutes
Cook time:     20 minutes
Yield:                200 gms

Ingredients:


200gms salted Puffed Rice (Churmuri / Kadle Puri/ Murmura)
1/3 cup Oil
4-5 Tbsp Peanuts
1 Tbsp Fried Gram
1 sprig Curry leaves
1/2 tsp Mustard Seeds
1 tsp Turmeric Powder
4-5 dried Red Chillies
1/4 tsp Red Chilli Powder
1/2 tsp Sugar
Salt to taste

Method:


Pour the puffed rice to a large bowl or onto newspapers and keep aside.
Heat oil in a small pan and add the mustard seeds.
Once the seeds splutter, add the dry red chillies, peanuts and the fried gram and fry until the peanuts are slightly browned.
Add the curry leaves, turmeric powder and salt.
Allow it to cool for 1-2 minutes and then pour onto the puffed rice. Add sugar and red chilli powder.
Using a spoon mix the oil with the puffed rice until the mixture is cool enough to handle with your hands.
Now using your hands, mix well until every grain of puffed rice is bright yellow.
Adjust the salt and sugar as required.
If you feel the need to add anything else like turmeric powder or peanuts or curry leaves, heat a little more oil and add the ingredient to it and then add it to the puffed rice. Mix well.
Store at room temperature in an air tight container after it cools.


How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

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Tamarind Date Chutney

Guys...I have no words to describe this chutney.

It has become my number one favorite chutney! Zoomed right to the top...

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

So guys, how was your weekend? Good, bad, somewhere in between?

After a not so great week, I had a decent weekend. I had a thought provoking weekend. It  has been all about defying what I thought I liked. Hmmm.

I went Sari shopping with my mother in law and picked up a sari I never imagined myself buying. I bought a Mysore Silk, my first! I went so certain I wouldn't even buy silk. I surprised myself by picking up this mustard yellow and green Mysore Silk. The color combination I love, in a fabric I never though I could love. But it is lovely and I hope I enjoy wearing it. I've already started planning how to accessorize the Sari.

But my weekend got a lot better before I picked up the Sari. The reason? This awesome delicious amazing fabulous Tamarind Date Chutney I made earlier in the day and enjoyed with an even more delicious Sweet Potato Chaat (Recipe coming up soon, watch out!!)

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

Tamarind Date Chutney is an Indian version of barbeque sauce. It is tangy, it is sweet, it has a subtle taste of spice.

I am a more traditional South Indian coconut chutney kinda girl. At least I was, until I made this one.
I had one spoonful of the Tamarind Date Chutney and my mouth exploded. Seriously. Exploded with flavor. And I could not have enough of it. I kept sneaking in spoonfuls as I walked in and out of the kitchen while the chutney cooled. I'm sure I saw Raj do it too though he totally denies it.

It's not like I've not made Imli ki Chutney or Tamarind Chutney before, it's just that I'd never made it with dates. It was usually with sugar or jaggery and tamarind. While the sugar added to the sweetness it never gave the chutney that kind of depth it got from the dates.

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

This chutney can be eaten with anything and everything. You can use it as a marinade where ever you would use barbeque sauce. You can eat it with french fries or Samosa. I even topped a cracker with it and relished it off while no one was around.

The above para just states what you can do.... but not what you need to. You NEED to add this chutney to your chaat*. No chaat is complete without a tangy sweet tamarind chutney and once you've made chaat with THIS Tamarind Date Chutney, there is just no turning back.

*Chaat is Indian version of street food 

My message is clear - Eat this with absolutely anything. But eat it for sure. This chutney is what cravings are made of (when not chocolate cravings, of course, nothing beats chocolate in my world). Try it and tell me what you think.

How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:




Tamarind Date Chutney


How to make imli khajoor ki chutney recipe at www.oneteaspoonoflife.com
Tamarind Date Chutney is an Indian version of barbeque sauce. It is tangy, it is sweet, it has a subtle taste of spice.

Recipe Type:  Dessert
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:                3/4 cup

Ingredients:


0.25 cup Tamarind
1.5 cup warm Water
6-8 pitted Dates
1-2 tsp Jaggery powder or Brown Sugar
0.5 tsp Cumin Powder
0.25 tsp Red Chilli Powder

Method:


Soak the tamarind in 1/2 cup warm water and keep aside for 30 minutes.
Squeeze the tamarind pulp and extract all tamarind juice.
Chop the dates finely.
Combine the tamarind and dates in a pan and cook on medium flame until it starts bubbling.
Add the cumin powder and red chilli powder and mix.
Cover and simmer on low flame for 8-10 minutes.
Allow it to cool and then blend into a smooth chutney.
Add jaggery powder or brown sugar if the chutney is not sweet enough.
Add water if the consistency is very thick.
Serve chilled.
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