You don’t see me writing about many rice recipes since I try to use quinoa as much as I can. I came across this recipe for peas pulao/pilaf which had loads of milk and butter and white rice. I have tried to make it as healthy as I can
Cooked brown rice-1 cup
Green peas-thawed-1/4 cup
Mustard seeds-1 tbsp
Clove-2, cinnamon-1 small stick, 1 cardamom and 1 bay leaf
Cashews-5-broken into bits
Light coconut milk-2 Tbsp (optional)
Tofutti cheese slice-1/4 (optional)
Mint and Coriander leaves-10 each-finely chopped(optional)
2 tsp oil
In a pan, add 2 tsp oil, add clove, cinnamon, cardamom and bay leaf and mustard seeds. Once they pop, add shallots, cashews, green chilli in and toss until shallots turn translucent.
Toss in the green peas, salt and add coconut milk until peas are cooked and add the rice in. Add extra salt. Mix them all well and serve with cheese bits on top.
You could add coriander and mint (add them in with green peas if you are planning to use them)
Chickpea Peanut ‘Patty’
I had few left over chickpeas (1/4 cup approx.) and 1 potato. Made this awesome ‘patty’
In a high speed food processor, add cooked chickpeas (1/4 cup), unsalted roasted peanuts (1/4 cup), a piece of ginger until they come together. Transfer it to a bowl, add one potato and mix them all well. Use your hands-:) You would appreciate the taste later on. Add in some salt, chili powder, fennel seed powder (ask for saunf powder in Indian grocery). Shape them as patties and dust them with either bread crumbs/multi-grain crumbs and pan fry them 🙂 Top with some cheese (optional)
Fenugreek leaves are very bitter-but they are awesome in cleansing the body. I try to incorporate them into the food. It is always on my Indian shopping list. For this recipe, all you do is go to an Indian grocery and ask for fresh ‘methi’ leaves. (In Sydney, we have Wigram street in Harris park-which has more than 15 shops selling these leaves). Methi – Fenugreek leaves, Matar-Green peas, Malaai-Cream. If you are craving for a creamy curry, this is for you. It goes excellent with any flat bread/cumin rice.
A bunch of methi leaves removed from the stalks
Green peas-boiled with salt
Cloves-2 and cinnamon-1″ stick
Poppy seeds-2 tsp
Cumin seeds-1 tsp
Garlic-5 pods, Ginger-1 small piece
Cashews – 40 gms (soaked in hot water for an hour)-to make cashew cream
Light coconut milk-1/4 cup
Garam masala-1 tsp
Raw sugar-1 tsp
Wash methi leaves-add salt-leave 10 mins-squeeeze extra water out.
In a pan, add tsp of oil, add the methi leaves-fry until they are cooked. Keep them separate.
In the same pan add a tsp of oil, clove, cinnamon , cumin seeds once they splutter, add onion,green chili, salt garlic and ginger and fry until onions are translucent, add poppy seeds and take it off heat and blend into fine paste
In a blender, add just the cashews (discard the water) and half of the coconut milk and bit water to make cashew cream
Time to put them together. In the same pan, add a tsp oil, add the onion paste, let it boil for a couple of minutes, add methi leaves, fry for a couple mins, add cashew cream, let it mix well, add boiled green peas, sugar and cook for 3 more mins. When it thickens add remaining coconut milk,salt(if needed), garam masala and turn off the flame and let it be in the pan for another 5 mins
Do you like the cumin rice you get in Indian restaurants? This is a vegan version of the same. If you have a rice cooker and the ingredients below, this is such a yummy version 🙂
Basmati rice-1 cup
Cumin seeds-2 tsp
Cumin seed powder-`1 tsp
Cashews-5 broken into bits
One green chili-cut into 2
In a rice cooker, add rice and water.
In a pan, add oil, when it is hot, add cumin seeds, green chili, cashews, once cashews are brown, add the cumin powder, fry for a minute and pour over the rice, add salt and turn the rice cooker on.
Pongal is one of the usual breakfast in Tamilnadu (one of the South Indian states). I have to admit I used to hate pongal, the reason being it was just cooked rice and split mung bean with loads and loads of clarified butter (ghee) and pepper. My mum always had to make something else cos I was adamant not to eat it. Since last May/so, I have reduced my intake of rice substituting it with world’s yummiest grain, Quinoa 🙂 Came back from work yesterday and all I wanted was quinoa and lentils. I was going through my paati’s (granny) recipes I saw a non-vegan version of pongal. The Einstein part of my brain was so active I decided to make vegan quinoa pongal.
If you have a pressure cooker, this is really easy to make. Else, use a heavy-lid pan to make it.
Ingredients- Serves 3 (on a portion control diet)
Split yellow mung bean-3/4 cup
Pepper-coarsely ground-3 Tbsp (lesser if you want less spicier effect)
Mustard seeds (2 tsp) Cumin seeds (1 tsp)
Ginger grated- 1.5 Tbsp
Rice bran oil-2 Tbsp
Turmeric- 1 tsp
Pressure cook/Cover and cook quinoa and lentils with 3.5-4 cups of water.
Next step is to season it. In a pan, add oil,heat it,add mustard seeds, cumin seeds, asafoetida, curry leaves, turmeric, cashews, wait for it to be about brown, add ginger and pepper and pour it over the quinoa and lentil mixture.
Add salt and mix them well. Serve with chutney
Minty Coriander chutney
Mint leaves-2 handfuls
Coriander leaves-2 handfuls
Ginger-a small piece
Coconut (fresh/frozen)-1/4 cup
Tamarind paste-1/2 tsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
In a pan, add mint and coriander leaves fry them until they shrink under heat, turn off the flame,let it cool and blend it with green chili, ginger, garlic, coconut, tamarind, salt.
In a pan, add oil, heat it and add mustard seeds, cumin seeds, cury leaves and pour them over the chutney
This post for Camille. Camille is one of the sweetest people you could meet on this planet. She isn’t old enough for me to call her mum, but she definitely acts like one to me. We talk Indian food all the time and she loves dahl. So Camille, this is for you 🙂 I have made this recipe as easy as I can and it will be close to what you eat at a restaurant (vegan though). Forgot to take a snap. Will update it soon.
Split yellow mung lentils (1 cup)
1 onion/10 shallots – finely chopped
1 tomato-finely chopped/ I like to puree them for better color & it is an healthier alternative
Clove-2, Cinnamon stick-1″ piece
Mustard seeds and Cumin seeds-1 tsp each
Curry leaves and dry red chilli(optional-break them into two for spicy effect)-for more authentic Indian flavor
<Red chilli powder/Sambar powder( I find it more flavorful)–2 tsp
2 tsp rice bran oil
In a pressure cooker, add the yellow mung lentils, turmeric, 2 and 2.5 cups water and pressure cook the lentils.
Meanwhile, in a pan, add oil, add cloves, cinnamon, mustard seeds (wait for it to pop), add cumin seeds, once this splutters add the curry leaves and add curry leaves and dry red chilli. You are done with the seasoning for the dal
Time to add onions, fry them well, ginger, garlic, chilli/sambar powder wait until the raw smell disappears and the tomato in and fry until it is soft.
Add the cooked lentils in and mix them well. Add finely chopped coriander leaves and serve with boiled rice/quinoa/roti/naan bread
Today was the last day with my favorite class. Decided to make something for the kids. Thought about cheesecake(vegan, of course) but decided to make something easier (yes, I was feeling very lazy-not my fault-such a cold winter day). Had medjool dates(10), hazelnut meal(1 cup), cacao(1/4 cup-yeah super rich). Put them in a food processor, sprinkled water when needed until they came to ‘Yeah okay, we will stick together’ consistency. Added broken bits of cashews (10), 2 tbsp of desiccated coconut, shaped them, dusted them with hazelnut meal and supposed to refrigerate them for an hour. I did not refrigerate them cos it was super cold outside :P. Took me 20 mins to make them.
I know what you are thinking. Not great shape but they were amazing 🙂
I was talking to Celeste(Honk a vegan blog) about quinoa and I have been craving for south Indian food. So was time to put 1 and 1 together and create magic. Made coconut quinoa and lemon quinoa with green peas coconut stir fry. 🙂 Thom(Don’t Switch off the light blog) has been such an inspiration to make Lemon quinoa.
Split, de-husked black lentils (ask for split urad dal in indian grocery)-1 tsp (OPTIONAL)
Cashews-6/7 (halved) (OPTIONAL)
Green chili-1 [or more for spicy option-My lips were on fire today as I accidentally bit one 😦 ]
2 tsp rice bran oil
In a pan, add oil, once very hot, add mustard seeds, asafotida, cashews, wait until it is about to turn brown, add curry leaves, green chili, and urad dal, once it browns, add quinoa, salt and coconut and mix them until well mixed.
Serve with any spicy curry 🙂
Lemon Quinoa (Inspired by: Thom)
Lemon juice-to taste
Cooked white quinoa-1 cup
Curry leaves-1 sprig
Mustard seeds-1 tbsp
Peanuts-6/7 (halved) (OPTIONAL)
2 tsp rice bran oil
In a pan, add oil, once very hot, add mustard seeds, peanuts, wait until it is about to turn brown, add curry leaves, green chili, and urad dal, once it browns, add quinoa, salt and mix them until well mixed. Take it off heat and add lemon juice to your taste. Quinoa is extra sensitive to lemon so I suggest you add them little by little and do a taste test.
Serve with any spicy curry. Thanks for the inspiration Thom 🙂
In a pan, add oil, once very hot, add mustard seeds, asafoetida, curry leaves, green peas,salt, chili powder and fry until soft, add coconut and fry until coconut turns slightly brown. Goes well with both the recipes above 🙂
Palak Tofu/Channa is a high protein blessing for vegans 🙂 When I was in India, I used to go to this North Indian restaurant and became best friends with the chef there 🙂 When I left India to come to Sydney, he had given me a copy of these 126 recipes which are his mum’s 🙂 I just pulled it out today, so from today on, I am going to get his recipes veganized 🙂
Caution: This recipe involves loads of blending.
Baby spinach leaves – 250 gms pack
Garlic- 3 pods
Raw Cashews soaked in water- 15gms (This is the best cream substitute)
Clove-2, Cinnamon-1″piece, Cumin seeds-1 tsp, Bay leaf -1
Organic tofu- 250 gms- water drained and cubed- fork pierced (Chilli powder -a tsp to fry the tofu)/ a cup of cooked chickpea for palak channa
Chilli powder, coriander powder,garam masala-1 tsp each
First Step is to process the spinach. In a pan,add washed spinach and sprinkle water and fry for a couple of mins until it is about to be cooked completely. Take it out and wash it under cold water (it is to retain the awesome green color of the spinach-bit of bragging but have a look at my pics-That’s the green you need :P). Add bit of salt and blend into a smooth paste
Second Step is to make the cashew cream- Blend cashews into a smooth paste
Third step is to make the curry base. In a pan, add oil, add clove, cinnamon, cumin seeds, once it splutters add onion, green chilli, ginger and garlic and fry until onions are transparent (not brown). Add in tomatoes and the spice powders and fry until tomatoes are soft. Take it off heat and allow it to cool and blend into smooth paste.
Fourth Step is to fry the tofu. In a pan, add a tsp of oil, add chilli powder and add tofu cubes and fry them until hrown on all sides. This is to be done in parallel with adding cream in the next step otherwise tofu will get really tough
Time to put them all together. In a pan, add the curry base, let it boil for like 2 mins and add the spinach in. Mix them well. Add more salt and add the cashew cream.Close the pan and let all the flavors infuse together for 5 mins.
You could add cooked chickpea or Tofu, close and cook for few more mins and serve hot