A Jeon translates to ‘Pancake’ in Korean. Pajeon means a green scallion pancake
When I explain the concept of veganism to my Asian students who are aged between 17-19, they just don’t get it 🙂 As I get to know them through out the semester, they love to give ideas and pass on recipes and food I need to ask for in an Asian restaurant. I don’t accept any parting gifts other than recipes/chopsticks 😛 This recipe was a parting gift from a Korean student. It was very nice of her to strike off non-vegan items and suggest replacements 🙂
I tried it today cos I had this big stack of scallions staring at me. I have taken it a step further and have made it gluten-free 🙂
Chickpea flour-1 cup [Or use plain as original recipe states]
Rice flour-1/4 cup
Sesame seeds-1 tsp
Soy sauce-1 tsp
Red chili paste/powder-1 tsp
Scallions-3-discard an inch from top and bottom section and chop them into how wide you want the pancakes to turn out-I chopped them into bits -same length as my index finger 🙂
In a mixing bowl, whisk every ingredient listed above except scallions
Heat a griddle, add a tsp of oil, arrange scallions parallel to one another and roast them for a minute and pour some batter over the scallions and let it turn golden brown on one side
This is my favorite combo 🙂 I am a huge fan of Chinese food. I know, who isn’t? Although the noodles is an authentic chinese food, but manchurian isn’t. It is a combination of Indian and Chinese flavors. Usually it is vegan-the ones you get in India, but when I ordered one last week in an Indian restaurant in Sydney, the chef said they use egg whites and cannot be veganised. So I decided to make one at home. All I had was baby corn and I am so glad it did 🙂 I have tagged it under ‘Evil Fried Temptations :P’
Recipe for Baby corn manchurian
Baby corn-15-slit into 2-and again slit into 2. -dropped into salted boiling water for 10 minutes and dried on paper towel
For the batter (1 tbsp gluten-free flour, 1 tsp gluten-free corn flour, chili powder-1 tsp, soy sauce-1 tsp, extra hot chili sauce-1 tsp, salt-to taste, water to form a batter)
1/2 red onion-finely chopped
1/2 green capsicum/peppers-finely chopped
3 cloves garlic-finely chopped
A small piece ginger-finely chopped
Soy sauce-1 tsp
Tomato sauce-2 tsp
Extra hot chili sauce-1 tsp
Scallion-1. chopped fine
1 Tbsp oil+oil for shallow frying
Mix the ingredients for batter and make a thick batter and drop baby corns into it-batter should stick to the baby corn. Shallow fry them and put them
In a sauce pan, add a tbsp of oil, add garlic, ginger, scallions and fry for a minute and add onion, capsicum and fry until well fried. Add salt, soy sauce, tomato sauce, chili sauce, vinegar and fry well and add baby corn in.
Mix well and serve with coriander leaves 🙂
Gluten-free Noodles-cooked with salt-allowed to drain
In a large wok, add a tbsp of oil, add onions, capsicum, salt, let it cook, once onions are translucent, add ginger, garlic, fry for another couple of minutes and add the veges in and toss until almost cooked.
Add chili sauce, vinegar and toss for a minute
Add noodles, soy sauce, pepper and toss well until all combine well 🙂
My parents are from Tamil Nadu, one of the south-Indian states where food is such a big deal. My mum still makes 5-6 different varieties of food for every single meal meal of the day. I guess it was what my granny insisted to do 🙂 No wonder I hit my 94 kilo mark 😛 I have no clue what got into me this afternoon, I decided to make a south Indian food. I am not really good at it cos there are so many techniques. My mum usually teaches me short-cuts to get the taste spot on-1st time in my life-I got it perfect 😀
Menu: Vegan Spinach Sambar, Ridge gourd Kootu and Potato fry– All Tamil based.
3 main ingredients are mustard seeds, asafoetida and curry leaves and they are an excellent combo. 99% of Indians go gaga over Sambar. I am in the top 10. If you have been reading my blog, you would have read me mentioning Sambar powder atleast 5 times. I use them even in North Indian curries 😛 Sambar is a tangy tamarind based curry with lentils. Every south-Indian state make their own version of sambar. You don’t get it as a curry as such in any Indian restaurant but you can get it served as an accompaniment with dosa (the lentil-rice gluten-free crepes). Kootu literally translates to ‘mix’. Vegetables are mixed with lentils with a coconut-based curry paste. Potato fry-yep normal ones with Indian spices 🙂
Here you go with the recipes
Boiled potatoes-chopped into chunks-4 medium ones
Mustard seeds-1 tsp
Chickpea flour-1 tsp
Chilli powder-as needed-1 tsp
Coriander powder-as needed-2 tsp
Curry leaves- few
Heat oil in a NON-STICK pan, add mustard seeds, curry leaves (stand at an one arm distance or run away and come back-they pop everywhere), asafoetida goes in, take pan off heat and all every spice powder except chickpea powder, keep on heat for 4-5 seconds to heat the spices and add potatoes in. Flame to low now. Toss and let it roast. Add chickpea flour after 5 mins and roast until crisp.
Ridge Gourd Kootu:
Ridge gourd- peeled, de-seeded and chopped fine
Yellow lentils (preferred) /Split pigeon pea-pressure cooked-mushy consistency-1 cup
Chilli powder-to taste
Grind(2 tbsp coconut and 1 tsp cumin seeds) into a fine paste
You also need 2 tsp oil, 1/2 tsp mustard seeds, few curry leaves and black lentils (de-husked and split-optional), a pinch asafoetida
In a saucepan, add 1.5 cups water, heat it, add turmeric, salt, chili powder and when it is about to boil, add the ridge gourd in. Once the squash is soft, add ground curry paste and lentils in and wait it boils.
Transfer it to the serving bowl and in the same pan, add oil, once it heats up add mustard seeds, let them pop, add asafoetida, lentils and curry leaves-wait until lentils turn brown and pour them over the curry 🙂 Yum 🙂
Spinach- 500 gms-finely chopped
2 onions-finely chopped
Garlic-5 pods-chopped fine
2 tomatoes-blend them
Tamarind paste-1.5 tsp mixed in 2 cups of water
Sambar powder-1 tbsp+2 tsp
Chili powder-1 tsp
Curry leaves-a sprig
Mustard seeds-2 tsp
1 Tbsp oil
Split Pigeon pea-1.5 cups cooked-very mushy
Dry red chili-2-split
In a stockpot, add 1 tbsp oil, mustard seeds, asafoetida, once they pop, add split red chilies, curry leaves, after they splutter, add onions and garlic, little salt, saute until brown, add spinach leaves, turmeric, 2 tsp sambar masala and fry until spinach is cooked.
Time to add blended tomatoes, rest of sambar masala, chili powder and let the tomatoes boil.
After a couple of minutes, add tamarind water, salt and let it boil on an open flame for more than 10-12 minutes until tamarind cooks well [I guess I add too much tamarind cos I love it tangy-you might have to lessen this quantity]
Now, add lentils and let it just boil and take it off heat 🙂
Green is awesome. I dunno if you have used ‘Noom weight loss coach’ app. It tells you how green is the best color food that you could have 🙂 My mum had been asking me to try this recipe out for the last 3 years and I had been stubborn not to try. I don’t fancy coriander much. Thought I would give it a try today. Learnt a lesson-“ALWAYS, Say yes to mum”
[To blend into a fine paste]
1-2 handfuls of coriander leaves-depending on how strong you want the flavor
1 small green chilli
1 small knob ginger
1 tbsp coconut
A handful of spinach leaves-finely chopped
Mustard/Cumin seeds-1 tsp
A handful of frozen green peas
Boiled rice-1 cup
A tsp of oil
In a pan, add oil, mustard seeds, once it pops, add asafoetida, spinach leaves, green peas, once oil coats on them, add the blended coriander and salt in and wait until it gets bit dry and add rice in and mix them well.
Ready to serve.
Just LOVED it 🙂 See the steam in the photo-It is real -No Photoshop 😛
I made Mexican burgers (recipe to follow tomorrow) and had a handful of black-eyed bean and a potato leftover. Made this super awesome easy rice which tasted D’VINE. You need an Indian spice mix like Channa masala/ Sambar masala/ Shahi Paneer masala [I used this one-It was amazing]
Cooked black-eyed beans-1 handful
Green peas-1 handful
1 potato-broken into bits
1 chives, few coriander leaves-chopped fine
Cooked Rice-1 cup
1 heaped Tbsp-any Indian spice you like
Mustard seeds-1 tsp
Lemon-few drops (optional)
In a pan, add oil, mustard seeds, let it pop and add shallots, garlic, fry until transparent, add turmeric, potato, spice mix, mix well, fry for a couple of minutes, add the cooked black-eyed beans, green peas, salt, coriander and chives and salt and mix them all well until the raw smell of the spice disappears.
Add cooked rice, more salt, mix them all well and add some lemon juice, mix well and serve 🙂
Had the satisfaction of having had a good awesome meal 🙂
Note: You could add green chili/chili powder for super hot version of the same. If you happen to find shahi paneer masala spice in an Indian grocery, please stock up your pantry with it. You will definitely thank me when you taste it 🙂 [Awesome in curries and rice]
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)
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
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 🙂
I was away for a month in South Africa volunteering with lions (Excuse for not blogging regularly) Had the most amazing time of my life :D. Got to do lot of adventure activities-one of which was cage diving with sharks at Gaansbaai , Cape town.
It was a freezing cold day and had to jump into the water, do up-down up-down like 200 times, it was exhausting. Back on shore, the tour company that took us into the ocean had this vegetable soup ready to warm us up. No offence – I thought Australia was the biggest meat eating country. I was wrong. It is South Africa. Finding vegan food is a challenge there :P. Anyways, I did my normal questioning with the ladies there – Any chicken stock,butter, cream blah blah blah? The lady who made the soup said it had only lentils, potato and carrots. NOTHING ELSE. I had a mouthful of the soup and man, it was the best soup I have ever had. Got the recipe from the ladies.
Split pigeon pea-1/2 cup soaked in hot water for 30 mins and boil until its mushy
Add all the ingredients, lower the heat and cook on low flame for like 40 mins. Keep adding water to retain the soup consistency
Add salt and pepper and that’s it 🙂 Yummy soup. No oil or stock.
Deepa of Spice Rack blog had added a green mango for sourness. You could do that too 🙂