New Recipes
Sabudana / Sago Fritters
Sabudana / Sago Fritters are the deep fried snacks made with mixture made with soaked sago (sabudana), boiled potatoes, peanuts, ginger chili , coriander. They are gluten free and vegan and are usually made during Hindu fasting festivals such as Navratri, Shivratri, Ekadashi, Chaturthi, Janmashthami. They can also be enjoyed as a snack with a cup of tea or coffee.
Other recipe made using sabudana on the blog:
Sabudana Thalipeeth/ Sago pancake
Friends do try this recipe for the upcoming fasting season and share your reviews with me.
Khao dilse, khilao dilse aur banao dilse….
Sabudana / Sago Fritters
Sabudana / Sago Fritters are the deep fried snacks made with mixture made with soaked sago (sabudana), boiled potatoes, peanuts, ginger chili , coriander. They are gluten free and vegan and are usually made during Hindu fasting festivals such as navratri, shivratri, ekadashi, chaturthi, janmashthami. They can also be enjoyed as a snack with a cup of tea or coffee.
Servings: 24 vada
Calories: 73kcal
Equipment
- mixing plate or big bowl
- plate x 2
- small bowl
- deep pot or pan for frying
- slotted spoon
- kitchen paper towel
Ingredients
- 4 potato boiled and mashed
- 2 cup sago
- 1/2 cup peanut roasted and crushed
- 1 tbsp ginger chili paste
- 1/2 cup coriander washed and finely chopped
- 14 curry leaves washed and finely chopped
- 1 tsp cumin seeds
- salt to taste
- oil to deep fry and grease the vada
Instructions
- Take sabudana and washed for 6-7 times with water till the starch is removed and water comes out clear after washing. (The more you wash the sabudana the more starch is removed from them and they become non sticky after cooking). Now put the washed sabudana in a broad flat deep vessel / tray and soak with water. The water should be at least 1/2 cm above the sabudana layer as shown. Cover and let it soak for a minimum of 5-6 hours or overnight. (Using a broad vessel ensures that the water is equally distributed among sabudana and they will not be sticking to each other).
- Check after couple of hours the water level. The water is nicely absorbed by sabudana and they have become big. Cover and keep aside.
- After six hours the sabudana have absorbed the water nicely and have become soft and big and are not sticking to each other.
- Take the soaked sabudana in a big mixing plate or bowl. Add the boiled and mashed potato, roasted and crushed peanuts, cumin seeds, ginger chili paste, salt and curry leaves.
- Mix everything together to make a dough.
- Add the chopped coriander.
- Mix together everything well .
- Now shape the sabudana. Grease both palms with oil. Take a lemon ball size in palm and shape into a smooth ball.
- Flatten with palm. Now with finger make a hole in center of the disc as shown.
- The disc with hole is ready .
- Similarly shape the remaining dough.
- Deep frying sabudana. Heat oil on high heat. Once the oil is heated, lower the heat and bring it to medium heat. Put one vada and splash oil over it. Once it starts to get golden , put another vada and splash again oil over it and deep fry the vada by flipping them till golden and crispy. Remove in a plate lined with kitchen paper towel. Similarly deep fry the remaining vada.
- Serve the hot vada with chutney or tea.
- I had served the vada with zucchini raita, tea and ketchup as an evening snack.
Nutrition
Calories: 73kcal | Carbohydrates: 13g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 245mg | Fiber: 2g | Sugar: 1g | Vitamin A: 311IU | Vitamin C: 40mg | Calcium: 68mg | Iron: 2mg
Vegetarian Thai Curry Puff
Vegetarian Thai Curry Puff are the baked and vegetarian version of the Thai recipe where the mixture made using potato, sweet potato, carrot, peas and corn, curry powder is filled in a short crust pastry sheet and baked. These flaky puffs are easy to make and crowd pleaser . These perfect finger food are easy to serve or packed for the picnic , potluck or lunch boxes.
You can experiment with the stuffing of your choice. I did not had curry powder and hence have used the combination of Indian spices – garam masala and kitchen king.
For vegan version use dairy free short crust pastry and for gluten free version use gluten free short crust pastry in place of regular short crust pastry.
Different shapes of curry puff:
Friends do try this easy and quick recipe and I am sure you will love it.
Please do not forget to share your valuable feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Vegetarian Thai Curry Puff
Vegetarian Thai Curry Puff are the baked and vegetarian version of the Thai recipe where the mixture made using potato, sweet potato, carrot, peas and corn, curry powder is filled in a short crust pastry sheet and baked. These flaky puffs are easy to make and crowd pleaser . These perfect finger food are easy to serve or packed for the picnic , potluck or lunch boxes.
Servings: 21 puff
Calories: 137kcal
Equipment
- Pan with lid
- spatula
- knife
- fork
- bowl
- spoon
- baking paper
- Baking tray
Ingredients
- 1 tbsp oil
- 3 garlic finely chopped
- 1 tsp ginger finely chopped
- 1/2 onion finely chopped
- 1/2 tsp turmeric powder haldi
- 1 sweet potato washed , peeled and cut into small cubes
- 3 potato washed, peeled and cut into small cubes
- 1 carrot washed, peeled and cuti into small cubes
- 1/4 cup frozen peas or fresh if you have
- 1/4 cup sweet corn frozen or fresh
- 1 tsp red chili powder or as per the spice level needed
- 1/2 tsp garam masala
- 1/4 tsp kitchen king masala You can use 1 tsp of curry powder if you have in place of garam masala and kitchen king masala
- 1 tbsp soy sauce
- 1 tsp sugar skip if you do not want to add
- 1/2 cup coriander washed and finely chopped
- salt as per taste
- 2.5 short crust pastry store brought
- 1 tbsp oil to brush over the pastry before putting in the oven
- 1/2 cup water to help to seal the edges
Instructions
- Heat oil in a pan.
- Add chopped onions. Saute for a minute on medium heat.
- Add chopped garlic and ginger and saute till the raw smell goes away.
- Add chopped potato, carrot and sweet potato. Add turmeric powder and salt.
- Mix well. Cover and cook for 7-8 minutes on medium heat or till the vegetables and partially cooked.
- Add the frozen peas and corn (If you have fresh peas and corn you can add them too). Cover and cook for another couple of minutes or till peas and corn are soft.
- Add spices – red chili powder, garam masala , kitchen king masala, sugar and soy sauce. (Usually curry powder is added in place of garam masala and kitchen king. I did not had curry powder and hence used a combination of garam masala and kitchen king masala and it gave me the same result).
- Mix well and cook for a minute. Add chopped coriander and mix well. The stuffing for curry puff is ready. Remove in a plate and let it cool.
- Take the ready made short crust pastry.
- Cut into the size you want. I made 9 portions from one pastry and I could make around 21 curry puff with this quantity of stuffing. I had used around 2 and half pastry sheet.
- Put around a tbsp of stuffing on each cut portion.
- Brush with water to the edge of the pastry and fold into a rectangle by folding the one edge on the other edge as shown. Press the edges to seal properly. (you can shape the pasty as per your choice).
- Now start crimping the edges to seal the pastry. Start from one end of the pastry. Pinch the small portion of edge with finger and fold it , again pinch the edge after that and fold with fingers. Continue to do the same pinching and folding the edges till the end as shown.
- The crimped curry puff is ready. Similarly make the others.
- You can just seal the edges by pressing with fork to be quick.
- Different types of pastry sealed edges.
- I had also made the pastry in the shape of Indian triangle samosa. (You can try different shapes as per your choice). Put the ready puff on the baking tray lined with baking paper. Brush with some oil over the top.
- Bake in a preheated oven at 180 C for 30 minutes or till golden and crisp. After 30 minutes lower the temperature to 150 C and bake for more 10 minutes to make the pastry more crispier.
- Serve the hot Vegetarian Thai Curry Puff with sweet chili sauce and salad leaves. Let them become luke warm and then pack in a container lined with aluminum foil for picnic or potluck so that they remain a little bit warm and does not release moisture when packed in aluminum foil. Or if you do mind it to be warm then the best way is to cool completely and then pack.
- Curry puff sealed with the help of fork.
- Curry puff shaped in the triangle like Indian samosa.
Nutrition
Calories: 137kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 153mg | Potassium: 336mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2388IU | Vitamin C: 33mg | Calcium: 81mg | Iron: 3mg
Kodha Nu Rasawalu Shaak / No Onion No Garlic Easy Pumpkin Curry
Kodha Nu Rasawalu Shaak / No Onion No Garlic Easy Pumpkin Curry is a very easy and quick to make dish cooked with a tempering made with mustard seeds, fenugreek seeds and curry leaves. The flavors from curry leaves and seeds combines well with pumpkin and make the dish very tasty and delicious. Made with minimum spices, this gluten free and vegan curry does not use any onions or garlic in it. The curry goes well with chawal (rice ) roti, or wheat roti or puri or bhakri.
I had cooked the curry in a pressure cooker. The pumpkin cooks quickly and hence you can also make this recipe in a regular pan or pot. When cooking it in a pressure cooker be careful to remove the pressure cooker from the heat as soon as the pressure is filled in the cooker and the whistle is about to blow. The pumpkin will become mushy if cooked more than this.
Other recipe on the blog:
Kodha Nu Shaak/Bhopda Chi Bhaji/Kaddu Ki Subji/Pumpkin Curry
Kodhu Pudla (Pumpkin Crepe)
Friends please do try this recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Kodha Nu Rasawalu Shaak / No Onion No Garlic Easy Pumpkin Curry
Kodha Nu Rasawalu Shaak / No Onion No Garlic Easy Pumpkin Curry is a very easy and quick to make dish cooked with a tempering made with mustard seeds, fenugreek seeds and curry leaves. The flavors from curry leaves and seeds combines well with pumpkin and make the dish very tasty and delicious. Made with minimum spices, this gluten free and vegan curry does not use any onions or garlic in it. The curry goes well with chawal (rice ) roti, or wheat roti or puri or bhakri.
Servings: 4 people
Calories: 112kcal
Equipment
- pressure cooker or a heavy bottom pan
- spoon
- spatula
Ingredients
- 2 tbsp oil
- 2 cup pumpkin cut into big cube, I had used the butter nut pumpkin
- 1/2 tsp mustard seeds rai
- 1/2 tsp fenugreek seeds methi dana
- 1/4 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 1 tsp ginger chili paste
- 1 tsp red chili powder
- 2 tsp coriander cumin powder dhania jeera powder
- 10 curry leaves
- salt to taste
- 1/4 cup water
Instructions
- Heat oil in pressure cooker pan or a heavy bottom pan. Add mustard seeds and fenugreek seeds.
- Once the seeds crackle , add asafoetida, curry leaves and ginger chili paste. Saute.
- Add turmeric powder and mix well.
- Add the cubed pumpkin, red chili powder, coriander cumin powder and salt.
- Mix well till the spices are coated well. Add water. Mix.
- Put the pressure cooker lid on and cook just till the pressure is filled in the cooker and just about the whistle to blow . (It will take around 7-8 minutes). Do not let the whistle to blow. Immediately remove the pressure cooker from the heat. (SInce the pumpkin does not take the time to cook it will cook immediately.The pumpkin will become mushy so do not let the pressure cooker whistle to blow). If cooking in an open pan, then cover the lid and cook on medium heat for 15 minutes or till the pumpkin is cooked. Let the pressure cooker cook by itself and then open the lid. Gently mix the curry.
- Remove in a serving bowl and serve hot with chawal roti, wheat roti or bhakri , puri or paratha.
Nutrition
Calories: 112kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 16mg | Potassium: 280mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19311IU | Vitamin C: 56mg | Calcium: 48mg | Iron: 2mg
Date Nutella Shake
Date Nutella Shake is an very easy to make , sugar free , energy shake with goodness of dates and yummy taste of nutella. Dates gives instant energy and good flavor to the shake. A tsp of Nutella will give that nutty and chocolatey flavor that is enjoyed by kids..
Below is the list of different milkshake and smoothies that I had shared on the blog.
Anjeer Badaam Milkshake / Fig Almond Milkshake
Strawberry Blueberry Milkshake
Mango Peach Smoothie With Grounded Flaxseeds
Banana, Peach, Apricot Smoothie With Muesli
Do try and enjoy different shakes from the blog and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Date Nutella Shake
Date Nutella Shake is an very easy to make , sugar free , energy shake with goodness of dates and yummy taste of nutella. Dates gives instant energy and good flavor to the shake. A tsp of Nutella will give that nutty and chocolatey flavor that is enjoyed by kids..
Servings: 1 glass
Calories: 134kcal
Equipment
- knife
- mixture grinder or blender
- spoon
Ingredients
Instructions
- Take 2 medjool dates, 1 tsp Nutella ( I had organic Nutella) , 200 ml chilled low fat milk in a mixture jar. Blend all together. Strain if needed . Serve immediately…
Nutrition
Calories: 134kcal | Carbohydrates: 23g | Protein: 7g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 86mg | Potassium: 424mg | Fiber: 1g | Sugar: 22g | Vitamin A: 410IU | Vitamin C: 1mg | Calcium: 255mg | Iron: 1mg
Carrot Apple Orange Date Smoothie (Thick Juice)
Carrot Apple Orange Date Smoothie (Thick Juice) is a refreshing vegan, gluten free, sugar free drink made fresh by blending together carrot , apple , orange and dates. The flavor of cinnamon combines well with all the ingredients . The thick juice is a perfect way to start your day or a good energy giving snack for those mid morning hunger of afternoon treat.
Here is the list of some more fresh, healthy, refreshing, energising juice:
Immunity Booster Beetroot Carrot Tomato Apple Juice
Revitalising Orange Carrot Tomato Juice
Refreshing Pineapple Plum Juice
Muskmelon Apple Orange Tomato Juice
Pomegranate Apple Tomato Juice
Friends do try this recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse….
Carrot Apple Orange Date Smoothie (Thick Juice)
Carrot Apple Orange Date Smoothie (Thick Juice) is a refreshing vegan, gluten free, sugar free drink made fresh by blending together carrot , apple , orange and dates. The flavor of cinnamon combines well all the ingredients. The thick juice is a perfect way to start your day or a good energy giving snack for those mid morning hunger of afternoon treat.
Servings: 3 glasses
Calories: 84kcal
Equipment
- mixture jar or blender
- strainer
- bowl
- spoon
Ingredients
Instructions
- In a mixture jar put chopped carrots.
- Add chopped apple.
- Add dates and cinnamon powder.
- Add the slice of mandarin. Add 1/2 cup of water.
- Blend till everything smooth. Strain if necessary with strainer.
- Pour in a serving glass and enjoy…
Nutrition
Calories: 84kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Potassium: 290mg | Fiber: 4g | Sugar: 16g | Vitamin A: 7027IU | Vitamin C: 13mg | Calcium: 33mg | Iron: 1mg
Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry
Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry is a delicacy prepared in winters in Gujarati household. Here the dumplings made with fresh fenugreeek leaves and flour are cooked with the lima beans (surti papdi) along with fresh spices. The curry is delicious and full of flavor with all the fresh winter greens and spices used. It can be enjoyed on its own or can be served with roti, paratha, bhakri, puri or rice. It is vegan.
In India my aunty in law (Daxa Kaki) made this delicious subji. I loved the combination of the dish and enjoyed it everytime she makes. Since she used to make for us in India everytime, I never got the chance to make it in India.
However, after moving to Sydney, I made it my self whenever i craved for the dish. The dish did not came perfect each time. The muthias used to become hard and not remain soft after cooking.
Then one day my friend in Sydney (Kavita Mahidadia) made this dish and shared with me. It was very yummy and the muthias were soft and melt in mouth. I asked her the recipe and she shared with me the pic of the handwritten recipe of her mom (Vatsal Baa).
I followed the instructions from the recipe and could make almost 90 % like her. The muthia were soft this time. So thought of sharing with you all learning some tips from her recipe:
- For soft muthia, the portion of the fenugreek leaves should be more than the flour.
- Try to use coarse wheat flour for better result if possible.
- Use generous amount of oil to knead the muthia dough.
- Knead the dough very soft and roll the muthia very gently.
Thank you Kavita for sharing the detailed recipe of your mom with tips. I am happy to cook this traditional dish more and more at my home.
I had used fenugreek leaves, you can also use combination of spinach, fenurgreek, coriander, green garlic to make muthia. With the same recipe you can cook muthia in tuvar lilva or combination of padi and tuvar dana.
Friends do try this recipe and please share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
..
Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry
Papdi Muthia Nu Shaak / Dumpling in Lima Bean Curry is a delicacy prepared in winters in Gujarati household. Here the dumplings made with fresh fenugreeek leaves and flour are cooked with the lima beans (surti papdi) along with fresh spices. The curry is delicious and full of flavor with all the fresh winter greens and spices used. It can be enjoyed on its own or can be served with roti, paratha, bhakri, puri or rice. It is vegan.
Servings: 6 people
Calories: 359kcal
Equipment
- mixing bowl
- plate
- spoon
- pressure cooker or heavy bottom pan with lid
- spatula
Ingredients
For Methi (fenugreek) muthia
- 2 cup methi leaves washed and finely chopped
- 1 cup wheat flour you can also use coarse wheat flour. I had used the regular wheat flour used to make chapati
- 1/4 cup chick pea flour besan
- 2 tbsp oil
- 1 tbsp ginger garlic chili paste
- 1/2 tsp turmeric powder haldi
- 1 tsp red chili powder or as per spice level needed
- 1/4 tsp asafoetida hing
- salt to taste
- 1.25 cup water or more if needed to knead into a very soft dough
To make curry
- 3 tbsp oil
- 1/2 tsp asafoetida hing
- 1/2 tsp turmeric powder haldi
- 250 g surti papdi lilva lima beans
- 1 tbsp ginger garlic chili paste
- 6 cup water more if needed to adjust the consistency of the curry
- 1/2 cup coriander washed and finely chopped
- 2 tsp sugar
- 1 tsp lemon juice
- salt to taste
Instructions
For Methi (Fenugreek) Muthia
- In a mixing bowl add wheat flour, chick pea flour, oil, ginger garlic chili paste, turmeric powder, red chili powder, asafoetida.
- Mix well and add water and start kneading to a soft dough.
- The dough should be very soft and sticky. (The more soft muthias if the dough is softer).
- Apply some oil to the palms. Take small portion of the prepared dough and with gentle hands roll into a small oval as shown. (I could make around 40 muthia). The muthias are ready to be put into the boiling curry.
To make curry
- Heat oil in a pressure cooker pan or in a heavy bottom pot if not using pressure cooker. Add asafoetida and turmeric powder.
- Add lima beans. Mix.
- Add ginger garlic paste and salt and mix well.
- Add water and bring it to boil in high heat. (If using pot then do these step first and then start making muthia so that the beans get sufficient time to cook ).
- The water has started to boil.
- Now add the prepared muthia one by one. Add sugar. Gently mix with a spatula. Cover the pressure cooker lid and pressure cook for 2 whistles on high heat. (If using pot then cook the muthia after putting them on medium heat for 15-20 minutes or till all the muthia and beans cooked).
- Let the pressure cooker cool by itself. Remove the whistle and open the lid.
- Add coriander leaves. Add lemon juice.
- Mix gently. The papdi muthia nu shaak is ready to serve. Serve it hot.
- After some time the water is all absorbed and the curry that looked watery is thicken. Add more water if needed to adjust the consistency.
- Enjoy papdi muthia nu shaak plain by itself of with roti, bhakri or rice.
Nutrition
Calories: 359kcal | Carbohydrates: 46g | Protein: 14g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 89mg | Potassium: 1151mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1334IU | Vitamin C: 116mg | Calcium: 587mg | Iron: 12mg
Pizza Thepla (Pizza Flavored Flatbread)
Pizza Thepla (Pizza Flavored Flatbread) is a fusion dish made by kneading the regular wheat flour with pizza sauce . Small roti is made from the kneaded dough and is roasted on a pan with oil. They are vegan and can be enjoyed for break fast, brunch or can be packed in the kids lunch boxes. They can be served with ketchup or pickle or curd or tea or coffee.
Different types of paratha/ thepla/dhebra/ flatbread on blog:
Peas, Methi, Mint, Coriander Missi Roti (Paratha) / Flatbread
Thalipeeth/ Multigrain Spiced Flatbread
Bajra Jowar Dhebra / Pearl Millet Sorghum Flatbread
Wheat Bhakri / Kathiyawadi Biscuit Bhakri / Wheat Crisp Flatbread
Jowar Na Khatta Meetha Dhebra/ Sorghum Flatbread
Palak Dhebhra / Spinach Flatbread
Palak Paratha (Spinach Flatbread)
Lasaniya Bajri Rotla ( Pearl Millet Flatbread With Garlic)
Ajwaini Makki Ki Roti (Maize Flour flatbread With Carom Seeds)
Dhana Lahsan Bajri Rotla / Coriander Garlic Pearl Millet Flat Bread
Dhana Lahsan Jowar Rotla / Coriander Garlic Sorghum Flat Bread
Ragi Jowar Pyaaz Phudina Roti
Beet Root Paratha (Beet Root Flat Bread)
Friends do try this recipe and share your feed back with me.
Khao dilse, khilao dilse aur banao dilse….
Pizza Thepla (Pizza Flavored Flatbread)
Pizza Thepla (Pizza Flavored Flatbread) is a fusion dish made by kneading the regular wheat flour with pizza sauce . Small roti is made from the kneaded dough and is roasted on a pan with oil. They are vegan and can be enjoyed for break fast, brunch or can be packed in the kids lunch boxes. They can be served with ketchup or pickle or curd or tea or coffee.
Servings: 10 thepla
Calories: 136kcal
Equipment
- mixing bowl
- spoon
- rolling board
- rolling pin
- flat pan
- spatula
- plate
Ingredients
- 2 cup whole wheat flour
- 1 cup pizza sauce I had used the homemade pizza sauce.
- 1 tbsp oil
- 1 tsp oregano
- 1 tsp dried basil
- 1 tsp chili flakes
- salt to taste
- 10 tsp oil to roast the thepla
- wheat flour to roll the thepla
Instructions
- In a mixing bowl add wheat flour, salt and 1/2 tbsp oil. Mix well with finger tips.
- Add the pizza sauce, oregano, dried basil , chili flakes. (I forgot to take the pic of oregano, dried basil and chili flakes).
- Mix well and start to knead into a soft dough. Add little water if needed.
- Knead into a smooth dough. Apply remaining 1/2 tbsp oil and smoothen the dough. Cover and keep aside for 10 minutes.
- After 10 minutes, knead again the dough well.
- Divide the dough into equal portion.
- Take one portion and make a smooth ball from it. Flatten the ball and dust with flour. Roll the dough into a circle about 15 cm diameter.
- Lift the rolled circle and put it on heated pan on a medium heat.
- Flip on the other side. Put oil and spread on it.
- Flip again and put oil and spread on it. Press and cook till golden spot appear on both sides.
- The pizza thepla is ready. Similarly make the remaining thepla.
- The pizza thepla are ready. They are soft and can be enjoyed with ketchup or pickle or curd or tea or coffee. They are good to be packed for kids lunchbox.
Nutrition
Calories: 136kcal | Carbohydrates: 19g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 129mg | Potassium: 171mg | Fiber: 3g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 1mg
Tofu Avocado Veg Sushi
Tofu Avocado Veg Sushi a vegetarian variation of Sushi – a popular dish of Japanese cuisine. It is made by wrapping the vinegared rice, strips of avocado, spinach, carrot strips, marinated tofu strips tightly in the Nori sheet. It is cut into small pieces and served with dipping soya sauce and pickled ginger. It is enjoyed cold and and is perfect to be packed for a healthy lunch box. It can be a good appetiser for party or can be made and packed for the picnics or potluck. It is vegan and gluten free.
I had marinated tofu at home . For that I had used sesame oil, soy sauce, honey and chili sauce. Then I had pan fried the marinated tofu on a non stick pan till golden on both sides. Now a days you get easily flavored tofu in the store. You can use the Japanese flavored tofu.
I had shared the recipe of Avocado Sushi earlier on the blog.
Friends please do make the recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse..
Tofu Avocado Veg Sushi
Tofu Avocado Veg Sushi a vegetarian variation of Sushi – a popular dish of Japanese cuisine. It is made by wrapping the vinegared rice, strips of avocado, spinach, carrot strips, marinated tofu strips tightly in the Nori sheet. It is cut into small pieces and served with dipping soya sauce and pickled ginger. It is enjoyed cold and and is perfect to be packed for a healthy lunch box. It can be a good appetiser for party or can be made and packed for the picnics or potluck. It is vegan and gluten free.
Servings: 40 pieces
Calories: 50kcal
Equipment
- bowl
- non stick pan
- Heavy bottom pot with lid
- fork
- big flat plate
- spoon
- bamboo mat
- sharp knife
- small bowl
Ingredients
Marinate and cook Tofu
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp honey
- 1 tsp chili sauce
- 350 g tofu Use firm tofu, Sliced into 1×1 inch square, I could do around 16 slices.
Sushi (5 nori sheet roll . each roll cut into 8 equal pieces)
- 1.5 cup sushi rice
- 3 cup water
- 6 tbsp sushi vinegar
- 1 avocado sliced
- 1 carrot thinly strip
- 40 baby spinach leaves
- 1 tbsp black sesame seeds
- 1 cup water
Instructions
Marinate and cook Tofu
- In a bowl take soy sauce, honey, sesame oil, chilli sauce. Mix well.
- Add the sliced firm tofu.
- Mix gently and well so that the the tofu is coated well with sauces. Cover and keep aside for 30 minutes. (For best flavors marinate overnight if possible).
- Heat a non stick pan on medium heat. Put the marinated tofu and cook till golden on both sides and the sauce is evaporated and coated well. Pour some marination tool The sauce will be evaporated and honey will caramalised with the help of sesame oil in it.
- Flip and cook till golden. Remove in a plate. If some sauce is still in the pan, remove and spread on the tofu.
Sushi
- Take sushi rice. It is a short grained rice.
- Put rice and water in a pot on high heat.
- Let the water boil.
- Once the water starts to boil, lower the heat, stir the rice, cover the pot with lid and cook the rice for 20 minutes on low heat. Do not open the lid in between.
- After 20 minutes, the water will be absorbed and rice is cooked. Fluff the rice with a fork.
- Remove the rice in a wide dish. Add 6 tbsp of sushi seasoning to it and mix well. (I have used store brought obento brand Sushi seasoning. It is a mix of rice vinegar, salt and sugar).
- The vinegared rice is ready. Keep aside the rice to cool. (The rice should be cooled before making sushi).
- The Avocado sliced and ready.
- Tofu and avocado sliced ready.
- Place the nori sheet with the glaze side facing down on one edge of the bamboo mat as shown. (this mat is specially made to roll sushi).
- Take one cup of water and put 1 tbsp of sushi seasoning in it. Dip your palms in it. This will help to prevent rice from sticking in the hands.
- Now put a almost 1/2 cup of cooked sushi rice on the cut nori sheet. Spread it evenly on the sheet. Leave around 2 cm space on the top of the nori sheet as shown.
- Place baby spinach leaves in a line as shown. (you can alsi put mixed salad leaves or lettuce).
- Then place sliced avocado and carrot strips. (You can put veggies such as cucumber, radish, beetroot cut into strips of your choice).
- Put the marinated and cooked tofu strips on it as shown.
- Now lift the end of the mat closest to you and begin to roll the sheet tightly. It should come at the end of the other end of the nori sheet leaving the 2 cm gap as shown. Press the roll the tightly so that the edge of the nori sheet is tight.
- Open the mat and roll the remaining roll. And roll and join the other end of the nori sheet. (You can also brush the other end of the nori sheet with water to help it sticking better to the roll).
- Now again with the help of the mat press the roll tightly so that it is nicely stuck and becomes a tight roll.
- Take the prepared roll on a cutting board.
- Now cut the uneven end of the roll and cut into half with a sharp knife dipped in the water sushi seasoning solution. This helps to prevent knife sticking to the the sushi while cutting into pieces.
- Cut each halves into 3-4 small pieces.
- Arrange the cut sushi pieces into a plate and sprinkle some black sesame seeds on it. Serve the avocado sushi with the sushi dipping sauce.
- You can also cut the nori sheet into half and then make small bite size sushi from it as shown. I have shared the recipe of bite size Avocado sushi made with half nori sheet.
Nutrition
Calories: 50kcal | Carbohydrates: 7g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 56mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 357IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
Moong Oat Toast
Moong Oat Toast is a very healthy and nutritious snack made by spreading the mixture made with moong sprout, oats, coriander, spinach, on a slice of bread and toasting it on a pan. It is very easy and quick snack and packed with all healthy ingredients. It is cooked with minimum oil and can be served as a breakfast or after noon snack.
To make the toast vegan skip adding cheese or use vegan cheese. To make it gluten free do not use bread and just cook the ground paste directly on pan and serve.
Friends this is a very healthy recipe and yet tasty. Please do try and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Moong Oat Toast
Moong Oat Toast is a very healthy and nutritious snack made by spreading the mixture made with moong sprout, oats, coriander, spinach, on a slice of bread and toasting it on a pan. It is very easy and quick snack and packed with all healthy ingredients. It is cooked with minimum oil and can be served as a breakfast or after noon snack.
Servings: 4 toast
Calories: 289kcal
Equipment
- mixer jar
- bowl
- plate or board
- non stick pan
- knife
- spoon
Ingredients
- 1 cup moong sprout or 1/2 cup moong soaked overnight in water
- 1 cup quick oats
- 1 green chili or as per spice level needed
- 1 tsp cumin seeds
- 1/2 tsp baking powder
- 1/2 cup coriander leaves washed and roughly chopped
- 1/2 cup spinach washed and roughly chopped
- 4 slices bread
- 2 low fat cheese slice optional, To make vegan skip adding cheese or use vegan cheese
- 2 tsp oil to roast
- ketchup to serve
- salt as per taste
Instructions
- Take sprouted moong. (to sprout the moong. wash 2-3 times moong in water and then soak it 24 hours changing water after 12 hours. After that drain remove the moong in a colander or strainer. Put the colander or strainer on a bowl. Cover the plate and put it in a warm place for other 24 hours or till the moong are sprouted. Sprinkle some water on the moong after 12 hours and drain and cover and keep again to sprout).
- In a mixer jar, take moong sprout, (if you do not have sprout then you can also used over night soaked moong), add green chili , cumin seeds. Grind it. Add a tbsp of water if needed to grind.
- Add chopped coriander.
- Add chopped spinach ( I had used baby spinach). Add baking powder and salt. Grind. (if you do not want to add spinach you can add coriander leaves in its place instead).
- Add the quick oats.
- Grind to a paste. The mixture will grind well with water released from coriander and spinach.
- Remove the ground paste in a bowl and mix well.
- Take bread slice and lightly toast on a pan on both sides without oil. (I had toasted in a pop up toaster). Spread the ground paste evenly on the bread.
- Heat a non stick pan on medium heat. Brush some oil over it. (You can also use butter).
- Put the coated side down facing the pan as shown and cook for 4-5 minutes on medium heat or golden. Brush some oil over the bread.
- Flip and cook the bottom of the bread till crisp and golden on medium heat.
- Remove in a plate or chopping board . Cut into half.
- Put cheese slice strips on it and decorate with ketchup. (I had put cheese slice for my son and for us it was without cheese). (to make it vegan avoid adding cheese or use vegan cheese).
- The yummy, delicious and nutritious moong oat toast is ready to serve. Serve with ketchup for breakfast or a healthy after noon snack. Enjoy.
- To make it gluten free, I also sometimes do not use bread for us and instead just spread the ground paste in the shape of square on a pan and cook.
Nutrition
Calories: 289kcal | Carbohydrates: 45g | Protein: 16g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 361mg | Potassium: 1530mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2103IU | Vitamin C: 171mg | Calcium: 459mg | Iron: 15mg
Vegetarian Pad Thai
Vegetarian Pad Thai is a vegetarian version of the popular Thai street food. The vegetables are stir fried with tofu and flat rice noodles and are flavored with a sweet , savory and tangy pad thai sauce. Crushed peanuts are sprinkle to give dish a crunch and fresh coriander and lime wedges gives a fresh flavor to the dish. The dish is very easy and quick to make and is gluten free, vegan and a complete balanced one meal dish.
You can add vegetables of your choice . You can add spring onions, bean sprout, pok choy as per the availability.
You can replace tamarind pulp with lemon or lime juice.
Other recipes of Thai cuisine on blog:
Vegetarian Thai Green Curry With Jasmine Rice
Thai Red Curry With Jasmine Rice
Friends so try the recipe and share your feed back with me.
Khao dilse, khilao dilse,aur banao dilse…
Vegetarian Pad Thai
Vegetarian Pad Thai is a vegetarian version of the popular Thai street food. The vegetables are stir fried with tofu and flat rice noodles and are flavored with a sweet , savory and tangy pad thai sauce. Crushed peanuts are sprinkle to give dish a crunch and fresh coriander and lime wedges gives a fresh flavor to the dish. The dish is very easy and quick to make and is gluten free, vegan and a complete balanced one meal dish.
Servings: 4 people
Calories: 962kcal
Equipment
- bowl
- heavy bottom wok or pan
- broad heavy bottom pan
- strainer
- spoon
- spatula
- knife
- thongs
- non stick pan
Ingredients
Pad Thai Sauce
- 1/2 cup tamarind pulp I had used homemade tamarind pulp. Soak 1/4 cup tamarind in 1/2 cup hot water for 10 minutes or till it soften. Mash it with hands and then strain with a strainer to get a smooth pulp. I got aroung 1/2 cup of pulp. You can make more and freeze in small containers and use when needed.
- 1/2 cup soy sauce
- 1/4 cup brown sugar if you do not have brown sugar then use palm sugar or regular raw sugar or honey or
- 1/4 cup honey
- 3 tbsp peanut butter
- 1 tbsp chili sauce or as per the spice level needed
Stir Frying Pad Thai
- 2 tbsp peanut oil or any flavorless oil but peanut oil gives a nice flavor to the dish
- 2 tsp oil to pan fry tofu
- 2 garlic finely chopped
- 1/4 cup onion petals
- 1/2 green capsicum cut into cubes
- 1/2 red capsicum cut into cubes
- 1 carrot sliced into round
- 1 cup broccoli florets, blanched
- 12 french beans cut into 2 inches and blanched
- 12 mushrooms sliced
- 500 g tofu or less cut into 1 x 1 inch cubes. We love more tofu and have used more
- 500 g flat rice noodles I had used 2 x 250 gm packet of flat rice noodles
- 2 tbsp roasted peanuts roughly crushed into mortar pestle to sprinkle while serving
- 2 tbsp coriander leaves washed and chopped and some stems for garnishing
- lemon wedges to garnish
- water needed to cook the noodles
Instructions
Pad Thai Sauce
- Take tamarind pulp in a bowl.
- Add soy sauce to it. Mix well. Add honey to it and mix well . Add brown sugar or raw sugar or palm sugar or honey to it. Mix well.
- Add red chili sauce to it and mix well.
- Add peanut butter and mix well.
- The pad thai sauce is ready to use. This quantity of sauce is sufficient to cook 500 g of noodles with vegetables and tofu. Refrigerate for a week or make in big batch and freeze for three months. Thaw and use when needed.
Stir Frying Pad Thai
- In a heavy bottom broad flat pan boil water. Add the flat rice noodles and cook for 6 minutes in it.
- The noodles are cooked. Do not cook for more time or else they will be soggy and mushy.
- Immediately drain in a strainer and run cold water on it to prevent further cooking.
- Heat a non stick pan . Add some oil. Add cut tofu pieces on it.
- Cook flipping in between till golden on both sides on medium heat. I had cooked tofu in two batches. Remove in a plate and keep aside.
- Heat oil in a heavy bottom wok. Add the chopped garlic. Saute on high heat.
- Add onion petals and stir fry on high heat for half minute. Add chopped carrots and capsicum and stir fry on high heat for half minute.
- Add sliced mushrooms. Mix and stir fry for couple of minutes.
- Add blanched broccoli and french beans. Mix well.
- Add pan fried tofu and mix well.
- Add half of the prepared pad thai sauce and cook the vegetables till the sauce coated well on all the veggies and tofu.
- Add the cooked flat rice noodles . Add the remaining sauce over it. Gently mix the noodles with sauce, vegetables and tofu.
- Add the coriander leaves and mix well.
- Serve the pad thai sauce in a serving plate. Sprinkle some crushed peanuts on it and coriander leaves and lemon wedges.
- This pic was taken earlier when I had cooked pad thai .
Nutrition
Calories: 962kcal | Carbohydrates: 162g | Protein: 27g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 2014mg | Potassium: 822mg | Fiber: 8g | Sugar: 46g | Vitamin A: 3413IU | Vitamin C: 64mg | Calcium: 263mg | Iron: 5mg
