Almond Flour Cookies Recipe | 4 Ingredient Gluten Free Almond Cookies [Video]

Gluten-Free Almond Cookies recipe with step by step video instructions. Gluten Free Almond cookies are crescent shaped eggless cookies made with almond flour, butter, and sugar. Crescent Almond Cookies are dusted with powdered sugar to make them super delicious treat!

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Friday evening, a retro song, a hot cup of tea and these almond cookies (and of course Instagram!). A perfectly relaxing moment in my week.

That's exactly what I was doing until I started writing this post. It's a beautifully warm evening, not too hot not too cold, just like how Goldilocks likes it. My trusty laptop is playing melodious songs on YouTube, I have a nice cup of tea and these sugar-coated almond flour cookies, that I dunk into my tea amidst browsing Instagram for the latest trends (and also cute puppy videos). This is exactly how I found this recipe.

I was as usual browsing through Insta when this cookie caught my eye. Just 4 ingredients and virtually no work. Making them is as relaxing as eating them. I had to make them, especially, since I have been experimenting with going gluten-free. Off the shelf gluten-free cookies are super expensive and not that great either, I am yet to find a one I love. But this one was love at first lick. Yes, lick. Did I not mention that these cookies are rolled through powdered sugar? So yummy....

Almond flour, while extremely common in other countries, isn't yet so easily available in India. I found a lot of options at Food Hall in Bangalore. It is also available online on Amazon. But if none of those work out for you, you can make your own at home. I found this recipe on Minimalist Baker that seems simple enough - How to make Almond Flour.

Once you have the almond flour, you are all set. Oh, yeah, you also need butter at room temperature. If you forgot to keep the butter out of the fridge (like me!), then the best way to use it is to grate the cold butter and use it in the recipe. So almond flour, butter, powdered sugar and vanilla, that is all you need. The original recipe that I remember skipped the vanilla, but I love the aroma of vanilla wafting through the house. Plus I like my cookies flavored with something.

Mix all ingredients in a bowl until you have a dough that you can shape. If it feels loose, add a little milk or water or more butter. Everyone loves more butter. Shape it how you like it. The recipe I followed had them crescent shaped so I stuck to it. Once the cookies are shaped and baked, you have to do the most important step - the rolling in sugar. The rolling has to happen while the cookies are still hot or warm so that the sugar sticks to the cookie. So, either cool the cookies for 5 minutes on a wire rack and roll in the powdered sugar or if you have fireproof hands, just drop them in the sugar immediately from the baking tray and toss well until all the cookies are coated.

Enjoy it with your cup of tea or coffee or milk, whichever is your sin!

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

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

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Gluten Free Almond Cookies Recipe

Almond Flour Cookies are gluten-free cookies/biscuits made with just 4 ingredients - almond flour, butter, sugar, and vanilla. Easy to make almond cookies.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     45 minutes
Cook time:     20 minutes
Total time:     65 minutes
Yield:                15-17

Ingredients:

1 cup Almond Flour
3 Tbsp unsalted Butter
0.25 cup powdered Sugar
0.5 tsp Vanilla extract
Powdered sugar for dusting

Method:

1. In a large bowl, take almond flour, 0.25 cup powdered sugar, vanilla extract and butter (at room temperature).
2. Mix well until combined.
3. Shape into crescents or any shape that suits you.
4. Bake for 15-20 minutes at 180 degree Celsius or until golden brown.
5. Cool on a wire rack.
6. While the cookies are still warm, roll the cookies in a bowl with powdered sugar to coat the cookies with it.
7. Store in an airtight box once completely cooled.

If you liked this, you may also like:

Rose Fruit Biscuit

Cornflake Chocolate Cookie

Milk Rusk

Read more ...

Beetroot Halwa Recipe | Chukandar ka Halwa | How to make Beetroot halwa [Video]

Beetroot Halwa recipe with video instructions and step by step photos. Beetroot halwa is a rich Indian dessert made by slowly cooking grated beetroots in milk and sugar. It is flavored with cardamom and topped with a lot of dry fruits and nuts. Beetroot halwa is a gluten-free dessert.

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Hello guys! Hiya! How have you been?

I'm still trying to catch up with the seasons. So bear with me. I had this recipe all planned for the cold winters when beets are at their best. But I barely got the time to get working on it. But, yeah, I made this Beetroot Halwa many times over the winter for special occasions and no occasions at all. And each time it was devoured so quickly that I was left staring at a pink-colored bowl to wash.

I cannot recollect where I first ate beetroot halwa, but just that it was in the dessert section of a buffet lunch. And it was love at first taste. I loved the color, that magenta, what's not to love. The richness just flowed through the entire halwa. And it wasn't too sweet. I cringe at sugary-sweet desserts, but this was mildly sweet and perfect. I knew I had found a new favorite dessert.

So around new years, I declared that I would get the dessert for our small get together at my sister's place. When I disclosed I would get Beetroot Halwa, I got so much resistance, that I ended up taking two desserts, just to be safe. And guess what, the one that got over was this Beetroot Halwa.

So this is a guaranteed dish that can convert haters to lovers. Certified by my family! If you remember, I've already spoken of Raj's dislike of cooked beetroots, but this Halwa, has him converted, at least when it comes to eating beetroots as a sweet.

Beetroots are generally very earthy in taste and that carries itself into this Halwa but very delicately. The earthiness does not overpower but makes its presence felt gently. I simply loved that. The vegetable does not lose its best property just because it is cooked differently. It makes it stand apart from the halwas.

The best part of this halwa is that it requires very little sugar. Beetroots are generally pretty sweet by themselves, plus the milk cooking down releases its own sweetness. I was surprised that I needed only half a cup of sugar for 2 cups of beetroots.

The richness of the beetroot halwa comes from 3 ingredients - ghee, milk, and khova. Frying the beetroots in ghee make the halwa fragrant and also milds down that earthiness. The beetroots are slow-cooked in milk until they are soft. Khova is milk solids. Milk is slow-cooked until all the water evaporates and we are left with milk solids. Adding khova to any dessert makes gives it that rich taste and this halwa is no different.

Be generous and top the halwa with as many nuts as you want. I added almonds, cashews, and pistachios.

Like most halwas, Beetroot halwa can be served straight-from-the-kadhai hot, or at room temperature, or chilled. 

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

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

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Beetroot Halwa Recipe | How to make beet root halwa

Beetroot Halwa is a rich Indian dessert made by cooking grated beet roots in milk and sugar. It is flavored with cardamom and topped with a lot of dry fruits and nuts.

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

Ingredients:

2 cups grated Beetroots, tightly packed
2 cups Milk
0.5 cup Sugar
2 Tbsp Ghee
2 Tbsp Khova
1 tsp Cardamom Powder
3-4 Tbsp chopped Nuts (almonds, pista, cashew nuts)

Method:

1. Wash and peel the beetroots and grate them until you have 2 tightly packed cups of beetroot.
2. Heat ghee in a kadhai and add the grated beetroots. Saute on low heat for 8-10 minutes until the raw smell of the beetroots is replaced by the fragrance of ghee.
3. Add in the milk and mix well. The milk should cover the beetroots. Cook on low heat until all the milk is absorbed. Stir occasionally if using a nonstick kadhai and scrape the milk solids from the side. If using a regular kadhai, stir frequently.
4. Add the khova and mix well.
5. Add the sugar and mix well. Cook on low heat until the sugar is absorbed. Stir occasionally.
6. Add the cardamom powder and mix until combined.
7. Top with chopped nuts.
8. Serve immediately or allow to cool. Beetroot halwa can be served hot or cold.

If you liked this, you may also like:

Gajar ka Halwa

Semiyan Kheer

Kaju Katli

Read more ...

Chhole Pulao | Chickpea Pilaf [Video]

Chhole Pulao is a spicy rice main made with chickpeas or kabuli chana. This vegan and gluten-free rice is made by cooking fragrant Basmati rice with a spicy tomato based masala and boiled chickpeas.

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Chhole Pulao - a combination of two of my favorite dishes - chhole and pulao, now encompassed into one dish! Growing up, this was our Sunday lunch (mostly). My mom made her famous Pulao and Chhole on Sundays and on special occasions. It was a family favorite. The idea of combining both and making one dish originated from Instagram. A long time ago, one of my favorite Instagrammers, thegutlessfoodie posted her meal of a Chhole Pulao, albeit without chickpeas in there. I loved the idea and took on to making this dish. It has been a success. 

This Chhole Pulao simply put, is made by cooking a dry version of our regular Chhole or chickpea curry and mixing in cooked Basmati rice. It is an easy to make meal and it can be prepped well in advance. You can cook the chickpeas a few days ago and store them in the fridge, for an even easier approach, just buy canned chickpeas. The Basmati rice also can be cooked in advance and stored in the fridge. You can also make it with leftover rice, any variety you have. I personally like cooking the masala fresh, because it really doesn't take much time, but you can also make this in advance and on the day of the meal, just combine the three.

For the past two weeks, I have been stressed with very little time at my hands to cook a meal. It is at times like this, that recipes like Chhole Pulao come very handy. As far as I prep everything on the weekend, the weekdays seem easier.

Since the Chhole Pulao is a carb-heavy dish, so it ends up satiating you. I call it comfort food. Chhole Pulao is a plant-based meal that fits well into the Vegan lifestyle. It can be served as a main dish at festivities and celebrations. 

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

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

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Chhole Pulao Recipe | Chickpea Pilaf Recipe

Chhole Pulao is a spicy rice main made with chickpeas or kabuli chana. This vegan and gluten-free rice is made by cooking fragrant Basmati rice with a spicy tomato based masala and boiled chickpeas. 

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2

Ingredients:

1 cup Chickpeas, boiled
0.75 cup raw Basmati Rice
0.75 cup Tomato Puree
2 Onions
2 Tbsp Oil
1 Tbsp Ginger-Garlic Paste
1 tsp Cumin seeds
2 Tbsp Chhole Masla
1 tsp Coriander Powder
2 Tbsp Kasuri Methi
Coriander leaves to garnish
Salt to taste
Water as required

Method:

1. Wash the Basmati rice 4-5 times until the water runs clear. Soak the Basmati rice in water for 15 minutes.
2. After 15 minutes, boil 1.25 cups of water with a pinch of salt. Drain the rice and add it to the boiling water. Cover and cook on low heat until the rice is cooked. Remove from heat and allow to cool.
3. Heat oil in a large kadhai and add in the cumin seeds.
4. Once the cumin seeds splutters, add in the sliced onions. Fry until the onions are golden.
5. Add in the ginger-garlic paste. Saute until fragrant.
6. Add in the chhole masala and the coriander powder and stir fry for 1-2 minutes.
7. Add in the tomato puree and cook on low heat until the liquid evaporates and the masala thickens.
8. Add salt to taste and mix well.
9. Add the cooked Basmati rice. You can also use any leftover rice instead of Basmati rice.
10. Mix well until completely combined. You can adjust seasoning at this stage.
11. Sprinkle kasuri methi and mix well.
12. Remove from heat and garnish with fresh coriander leaves.
13. Serve hot with raita.

If you liked this, you may also like:

Methi Rice

Tava Pulao

Chana Masala

Read more ...

Moringa Chutney Recipe | Drumstick Leaf Chutney [Video]

Moringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. It stores well in the fridge for a few weeks.

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Hi folks! Long-time no see!

So yeah, my other non blogger life consumed all my time for the last month and I have been slowly limping into this life since last week. More of that later, or maybe never.

It is in those super busy days, that I appreciate simple recipes like this Moringa Chutney. It is easy and quick to make, it stores well in the fridge for a few weeks and it is so delicious and versatile. You can eat it as a side with roti/chapati, you can mix it with rice and make flavored rice, you can spread it on bread or you can dip chips in it.

And the best thing about it? It's also very healthy.

Moringa, also commonly known as drumsticks in India is a plant native to Africa and Asia. The seed pods are called drumsticks and are popularly added to curry in South India. The leaves are the most nutritious part of the tree. Moringa leaves are rich in vitamins and protein. They are also used as a dietary supplement to enhance weight loss.

Since it is the season when the leaves are available aplenty in the market, it is just appropriate that I share this recipe with you guys.

To make the Moringa Chutney, wilt the moringa leaves by cooking them on low heat in a little bit of oil. Keep it aside to cool. In the meantime, cook onions, garlic, green chillies, and tomatoes until they are soft. I used green tomatoes because they were in season, you can use regular red tomatoes as well. I also used the non-spicy banana peppers or bhajji chilli instead of regular green chillies, but you can use what you have available to spice up the chutney. Once everything is cooked down and cooled, blend it with a little salt and water until you have a smooth paste. Make a quick tempering of mustard seeds and curry leaves and add the chutney to it and simmer for 3-4 minutes.

The chutney can be stored in a glass jar in the fridge for 2-3 weeks.

Moringa Chutney is vegan and gluten-free. It also suits a plant-based diet. 

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

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

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Moringa Chutney Recipe |  Drumstick Leaf Chutney 

Moringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. Vegan, gluten-free and delicious. 

Recipe Type:  Chutney
Cuisine:            South Indian
Prep Time:     10 Minutes
Cook time:     20 Minutes
Total time:     30 Minutes
Yield:                Makes 2 small jars

Ingredients:

4 cups Moringa leavesor 1 bunch Moringa leaves
1 large Onion
3 or 4 medium Tomatoes
1 or 2 Green Chillies
4 to 5 Garlic cloves
3 Tbsp Oil
1 tsp Mustard Seeds
1 sprig Curry leaves
Salt to taste
Water as required

Method:

1. Remove the moringa leaves from the stem and rinse 2-3 times in clean water.
2. Heat 1 Tbsp oil in a kadhai and add the moringa leaves. Cook on low heat until the leaves wilt or shrink. Remove from heat and allow to cool.
3. Heat 1 Tbsp oil in a kadhai and add in sliced onions and garlic pods. Saute until the onions are translucent.
4. Add in the tomatoes and green chillies. Cover and cook on low heat until the tomatoes soften. You can add 2-3 tbsp of water to help the cooking process. Remove from heat and allow to cool.
5. Blend the moringa leaves and onion-tomato with a little water and salt to taste until smooth.
6. In a kadhai, heat the remaining oil and add the mustard seeds. Once the mustard seeds splutter, add in the curry leaves and the blended chutney. Simmer on low heat for 6-8 minutes. Adjust seasoning if required. Remove from heat and allow to cool completely.
7. Store in a clean glass jar in the fridge for 2-3 weeks.

If you liked this, you may also like:

Tamarind Date Chutney

Tondekayee Chutney

Coriander Chutney Sandwich

Mint Peanut Chutney

Heerekai Sippe Chutney

Olive Hummus

Read more ...

Punjabi Dum Aloo [Video]

Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato-based gravy.


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Once in a while I indulge… in cooking and eating. Everyone deserves a reward for working hard all week. And a long weekend is the perfect time to indulge. Don’t you agree?

I never buy potatoes with any specific plan of using them. I just add them to any mix vegetable thing I’m cooking or when there are fussy eaters around. Coz which fussy eater does not like potatoes, right?

But when I saw these cute little baby potatoes in the supermarket, I wanted to buy them and make them shine. What better dish to cook with baby potatoes than Punjabi Dum Aloo.

There are different types of Dum Aloo all over India, there is a Kashmiri Dum Aloo, a UP Dum Aloo and a Bengali Dum Aloo as well apart from the Punjabi Dum Aloo. Each one has a different kind of gravy the baby potatoes are simmered in. 

I'm trying to find traditional recipes for the remaining Dum Aloo since I've never tried them. If you have one, contact ME! I would love to try out the other varieties and compare them.

I've tried to keep this indulgent Punjabi Dum Aloo as healthy as possible without losing out on the taste. Some of it's highlights:

• It is VEGAN - Yesss! Vegan yet creamy is obtained by the addition of a silky smooth Cashew nut paste. Being a Goan, I love my Cashews in anything and everything, so why not in a Punjabi Dum Aloo. Bring it ON! A more traditional Punjabi Dum Aloo has added yogurt or thick cream. I skipped both and only increased the number of cashew nuts used. This gave me all the creamy texture without any dairy in it. Hurray!!

• Potatoes are boiled, not fried - A lot of Punjabi Dum Aloo recipes call for deep frying of the potatoes. While everyone loves deep-fried potatoes, they are not so much in line with the whole eating healthy food movement. So I boiled them and then tossed them in a hot pan to get a slight char. Feel free to bake them as well. Give it your own twist. 

• Quick-cooking - Dum Pukht is a form of cooking in which meat or vegetables are cooked over very low heat in sealed containers. This helps develop flavor. While this makes a major difference to meat (at least that's what I've heard), it barely does much for the potatoes in this case. Hence. I pressure cooked the potatoes and later simmered them for a while in the gravy. I can assure you, no flavor was lost in this process.

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

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

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Punjabi Dum Aloo | How to make Vegan Punjabi Dum Aloo Recipe

Punjabi Dum Aloo is a curry made by simmering baby potatoes a delicately spiced vegan creamy tomato-based gravy. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:

250 gms baby Potatoes 
0.75 cup Onion Paste
1 cup Tomato Puree
2 tsp Ginger Garlic Paste
2 Black Cardamom
1 inch Cinnamon
1 Bay Leaf
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
20 Cashew Nuts
4 Tbsp Oil
2 Tbsp Kasuri Methi
2 Tbsp Coriander Leaves
Salt to taste

Water as required

Method:

1. Heat up 1 cup of water and soak the cashew nuts in it for half an hour. Drain and blend into a smooth paste.
2. Wash and scrub the baby potatoes and place them in a pressure cooker or a deep pan. If using large potatoes, then peel them and dice them into 1" sized pieces.
3. Add 1 tsp of salt and enough water to cover the potatoes. Boil until the potatoes are cooked through but not mushy.
4. Peel the baby potatoes if you want, else leave them on. Slice the potatoes into half if required.
5. Heat 2 Tbsp of oil in a pan and once it heats up, add the potatoes in it. Toss the potatoes until they are browned slightly and keep aside.
6. Heat the remaining oil in a pan and add the black cardamom, cinnamon and the bay leaf. Fry for approximately 1 minute.
7. Add the ginger garlic paste and fry on low heat until it is fragrant.
8. Add in the onion paste and cook on low heat for 8-10 minutes.
9. Add in the tomato paste and cook on low heat for 8-10 minutes or until oil separates.
10. Add in the turmeric powder, red chilli powder and garam masala. Mix well.
11. Add the cashew puree and fry for another 4-5 minutes.
12. Add in water and cashew paste. Add water as per the desired consistency.
13. Add in the potatoes and salt to taste. Mix well.
14. Simmer for 2-3 minutes.
15. Add in kasuri methi and mix well.
16. Remove from heat and add coriander leaves.
17. Serve hot with roti or rice.

If you liked this, you may also like:

Babycorn Masala

Lauki Kofta

Garlic and Herb Roasted Potatoes

Read more ...

Maharashtrian Tomato Saar Recipe [Video]

Nothing says Summer like red juicy ripe tomatoes. Use the tomatoes to make this simple vegan curry from India. The Tomato Saar is vegan and gluten free.

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Red juicy tomatoes = Summer, right?

Summer is the best and worst time to be in India. Yeah. Let's go with the bad thing first, it is worst because of the heat. If it weren't for the summer rains in Bangalore, I would probably be swimming in a pool of my own sweat. Ugly visual, scratch that. But the best past about Summer, the best fruits and vegetables. 

If you want to have the sweetest fruits, the juiciest fruits, you have to come to India in Summer and then probably hide yourself in an AC room the entire day. 

Come April, I had a good list of recipes I wanted to cook for Summer and share with you guys. As predicted, I never stuck to that list. I really never do, I don't know why I bother. Instead of making what I had so patiently planned (I even set a Google Calendar reminder, I know, that's deep), I went on cooking with what I found in the market. I think it worked out better this way. At least I have been cooking seasonal to a large extent.

This Tomato Saar is just that, seasonal and delicious. But then you get tomatoes all year round, so what's your excuse to not make this? I assume you have nothing, so read ahead.

The history, I first encountered this Tomato Saar when I was in College. We were working to change the hostel mess menu when someone suggested this, and the cooks (lazy as they were) actually agreed to make this. They made it for the trial menu one weekday lunch and for some reason, while I really enjoyed it, it never did make the cut to the final menu. I tend to blame the cook's stubbornness to change, that led to it being out, because it was so delicious. A term I rarely used on anything that came out of the hostel kitchen.

Ever since, I've made this many times when I want a quick curry that does not require me to boil dal or make some elaborate masala. This Tomato Saar is simple, quick, vegan, healthy, gluten free and foremost, it is tasty. It is tangy and spicy and pairs perfectly with rice or with bread. 

To make the Tomato Saar, boil tomatoes, blend them with coconut, garlic and chillies, boil this puree again and season it. That's literally it! I'm really not giving you any excuses to chicken out, am I?

So wishing you a Happy Summer! May you cook with the best of the season's produce.

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

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

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Maharashtrian Tomato Saar Recipe

Maharashtrian Tomato Saar is a simple yet flavorful vegan curry made from tomatoes and coconut. The dish is made popularly in the Western state of Maharashtra in India. 

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

Ingredients:

3 large Tomatoes, diced
0.75 cup grated Coconut
2 cloves Garlic
2 Green Chilli, roughly chopped
2 Tbsp Oil
1 tsp Cumin Seeds
Curry leaves
Salt to taste
1 Tbsp Coriander leaves, chopped
Water as required

Method:

1. Boil the roughly diced tomatoes in water until soft.
2. Drain the tomatoes and allow to cool. Keep the water it was boiled in aside, do not throw away.
3. Blend together the tomatoes, coconut, garlic and green chillies along with a little water until smooth.
4. Heat oil in a kadhai and add cumin seeds.
5. Once they brown, add in the curry leaves. 
6. Add in the tomato-coconut paste. Add the water used to cook the tomatoes as required to reach the desired consistency.
7. Add salt and boil for 6-8 minutes. Remove from heat and garnish with coriander leaves.
8. Serve hot with rice or bread.

If you liked this, you may also like:

Misal Pav

Dalma

Black Eyed Peas Curry

Read more ...