Vietnamese Veg Curry

 Being vegetarian comes with limitations. Luckily these days it’s easier to find veg options. Recently we tried Vietnamese cuisine and we loved it. Hence tried the curry with all that I had. It was super yummy. My kids found it very close to the one we ate…a must dinner idea often. I used Thai curry paste as lots of flavors are similar. 

Ingredients 

200 Gms tofu cubes 

1/2 head cauliflower florets 

2 sliced carrots 

2 cups mushrooms cut into fours

3 Pak Choi cut into half 

2 sliced red/green chili 

3-4 cloves of chopped garlic 

1 tbsp chopped ginger 

100 gms thai curry paste 

3 tbsp soy sauce 

1 tbsp sambhar oelek 

200 ml coconut milk 

1 star anise, 2 cloves crushed 

1/4 tsp cinnamon powder 

Salt 

1/2 tsp coriander powder 

1/2 tsp turmeric 

1/2 tsp chili powder 

1/2 lemon

2-3 tbsp oil 

Method 

1. Heat oil, add chili, garlic and ginger. Sauté. 

2. Put in the thai curry paste and sauté. Add tofu and mix. On low heat just sauté well till well coated and lightly browned. 

3. Put all vegs except the Pak Choi greens. Mix well and cook for few mins. 

4. Add all the spices, coconut milk and sauces. 

5. Cook on slow heat till vegs are cooked. Add green part of Pak Choi. Simmer few mins. 

6. Squeeze lemon juice and adjust spices. 

7. Serve with jasmine rice and coriander leaves. 

Purslane Moong dal

   

Purslane hasn’t been on our plates till recently when I read about it. Many are talking about it’s benefits. It grew as a weed in most places and we pulled it out and threw it. Suddenly this has come into the limelight as a healthy option in salads and curries. After much ado, I decided to try it out too. And I was bowled over by its taste and flavor. It has a high water content. I made it with potatoes and it reminded me of methi leaves. Today I made dal and trust me….it’s such a delicious and wholesome dish! I could just eat it every day! Do try and add another keeper recipe in your menu. 

Ingredients 

1 cup purslane chopped 

1/2 cup moong dal 

1 sliced onion

1 chopped green chili 

1 tbsp chopped ginger 

1 tbsp chopped garlic 

3-4 tbsp shredded coconut 

1/2 cup tomato purée 

Few curry leaves 

2 tbsp ghee 

1 tsp mix of mustard seeds, methi and jeera 

Hing 

1 tsp sambhar powder 

1/2 tsp haldi 

1/2 tsp chili powder 

1 tsp dhaniya powder 

Salt 

Method

1. Roast moong dal till golden. Wash and keep aside. 

2. Pressure cook together dal, chopped purslane, salt and haldi till soft and mushy. 

3. Heat ghee, add hing, mustard seed mix and wait till they turn golden. 

4. Add the ginger, garlic, chili and curry leaves. Cook till golden brown. 

5. Put in sliced onions and sauté. Put in the coconut shreds and sauté for 2-3 mins. 

6. Put all the spice powders and sauté for a min. 

7. Pour the tomato purée and boiled dal. Adjust water  

8. Cook till it boils well. Serve with hot rice. 

Eggless chocolate peanutbutter waffles

     

 I love making waffles since I first started trying to make a variety years ago. I experimented with ingredients and flavors and they never stop amazing me. These are a great way to enjoy them as a breakfast with syrup or a dessert with ice cream. Well…I relished them with freshly brewed black coffee. Kids loved them with every combination. 

INGREDIENT

1 cup semolina 

1/4 cup all purpose flour 

2 tbsp cream cheese 

1/2 cup yoghurt 

2 tbsp peanut butter 

2-3 tbsp oil/melted butter 

1/2 cup sugar 

3 tbsp Cocoa powder 

1 tsp baking powder 

Milk as required 

Method 

1. Mix semolina, flour, sugar, cocoa powder well and keep aside.   
2. Now mix oil/butter, yoghurt, cream cheese  
3. Add this to the semolina and add milk to adjust the consistency. 
4. Keep for 15 minutes. Add more milk to make thick batter. 
5. Add baking powder and mix well. 
6. Heat the waffle iron till it glows to green. 
7. Pour the batter in the waffle iron and close to cook. 
8. Cook till it glows green again. 
9. Remove from waffle iron and serve with chocolate sauce, ice cream or peanut butter. 

 

Chimichurri

 I found that curled parsley has a fresh taste and good for gut health. I was looking for recipes that uses this lovely leaf. My kids love tabbouleh, Lebanese salad which is our favorite. I wanted to do more than that. Came across this lovely Argentinian pesto/sauce. I decided to add few more ingredients to suit my taste. It is just amazing! Fresh tasting and extremely delicious. We enjoyed it on crisp toast and also on lightly flavored tofu that was sautéed in olive oil and seasoning. I plan to toss some boiled pasta too next time. Goodness and taste in one dish. 

INGREDIENTS 

1 cup chopped parsley

1 cup chopped coriander 

1/2 cup chopped spring greens 

3 cloves of garlic 

2 green chilies 

2-3 tbsp apple cider vinegar

1 tbsp lemon juice 

1/4 cup olive oil

1 tsp oregano 

Sea Salt 

Pepper 

METHOD

1. Put all the ingredients in a blender and grind to a fine paste. 
2. Check the consistency and salt. Refrigerate for 2 hours. 
3. Serve on toast, grills, savory waffles or even with fritters. 

Healthy zucchini focaccia

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 I like to make focaccia often as it makes for a good in between snack besides a good meal with soup or salad. This time I used zucchini to make it more moist and nutritious. I added seeds to add a bit more bite. Try this. 

INGREDIENTS 

Ingredients for dough

500 gms full corn flour (can add mixture of flours)

1 tbsp instant yeast 

1cup grated zucchini (use lauki/spinach) 

Salt 

2-3 tbsp butter 

Buttermilk to knead 

1 tbsp each flax seeds and chia seeds 

Mixed herbs of choice

Olive oil 

Ingredients for topping

Mixed herbs 

Halved olives 

Jalapeños to spice up

Sliced red onions 

Crushed red chili flakes 

METHOD 

1. Knead a sticky dough with ingredients for dough. Apply olive oil to make it smooth. Keep for an hour to let it rise to double. 
2. Once double, press into a tray lined with greased parchment paper. 
3. Put all the toppings and sprinkle seasonings. 
4. Drizzle olive oil and keep for 30 mins. 
5. Bake in a preheated oven at 200 deg C till golden brown. 
6. Remove from oven and drizzle some more oil. 
7. Slice and relish with accompaniments of choice. 

Healthy eggless blueberry cheesecake

Not every country or place can you get all ingredients and hence to cater to everyone, I keep trying out recipes with good healthier alternatives and ingredients procured locally. One should not have to step out to specially buy but can make when they want. This cake was just that and it surprised me with its texture and taste. Easily the best cheesecake I have baked with ease and few ingredients which comes out as a stunner. Blueberries aren’t my favorite choice except for their texture to hold up after cooking and yes the color which makes it exotic to look at! I like the sourness from the fruit on this cake.

INGREDIENTS 

For the base

• 200 gms of crackers/digestive biscuits
• 4 tbsp melted unsalted butter 
• 2 tbsp powder sugar 

For the filling

• 250 gms paneer/ricotta 
• 250 gms of hung curd/quark
• 350 ml evaporated milk(milk reduced to 2/3) 
• 3-4 tbsp cream/malai
• 4 tbsp cornstarch 
• 1/2 cup powder sugar (adjust to taste, I like less) 
• Vanilla essence/sugar
• 1 tbsp lemon juice 

For the sauce 

• 150 gms blueberry/seasonal fruit-mango, orange, plum
• 2-3 tbsp sugar (adapt to taste)
• 1 tbsp cornstarch 
• 1/2 lemon 

METHOD

1. Crush the crackers roughly and add melted butter and sugar. Mix well and press into a spring form that’s lined with butter paper and grease it well with butter. Refrigerate for a while. 
2. Beat all the ingredients of the filling together to make it lump free. Pour on the cracker base. Cover the base of the spring form with aluminum foil and roll it up till the top. This is to avoid any water getting into the base. 
3. Make a baking bath for the cake tin. Take a tray larger than the spring form and put it in. Pour hot water half way to the aluminum covered spring form.
4. Put it in the preheated oven at 200 deg C. Bake for 30-40 mins till a tooth pick comes out clean. 
5. Switch off the oven and keep it further for 30-40 mins to cool. 
6. Meanwhile heat the berries with 1/2 cup water and cook for 10 mins. Add sugar and slurry and make it into a thick compote. Add lemon juice. Cool. 
7. Once cake is cooled, run a knife around to loosen it, open spring form. Slowly slide it into a serving dish. 
8. Spread the topping and garnish with fruits that you have. Chill overnight and serve with coffee. 

Rawa Kozhukattai

Have you ever tasted the South Indian delicacy Kozhukattai? Try it, amazing for snacks or tea time! Light on breakfast and can be made and kept for in between hunger. I love them and tried making in rawa today. Amazing flavors and really smooth taste. With or without chutney, it is my favorite snack. Do try this and see your kids finish the bowl. 

INGREDIENTS 

1 cup rawa

1/4 cup sour curd (my addition) 

1.5 cup water 

1 tbsp ghee

2 tbsp oil 

1/4 tsp mustard seeds 

2 tbsp chana dal

1 chopped green chili 

1 tsp chopped ginger 

Few curry leaves 

Pinch of hing 

3-4 tbsp grated coconut ( I had desiccated) 

Salt 

Chopped coriander 

METHOD

1. Heat oil, add hing, mustard and dal and sauté till it colors. 

2. Add curry leaves, green chili and ginger and sauté well. 

3. Add salt , yoghurt and water and boil. 

4. Add all the ingredients and cook together till it looks like a dough. 

5. Add butter and mix well. Make small balls and put them in a steaming vessel. 

6. Steam for 10 mins and serve hot with ghee and chutney. 

7. You can also toss them again in tadka of oil, mustard and curry leaves! Can also toss in gun powder. 

8. Serve hot with coffee or in a lunch box. 

Cabbage curry

 

Cabbage is a curry not everyone enjoys. I make it often as my family enjoys it a lot. I tried another way of making it and my kids thoroughly enjoyed it. Try this recipe. I made it with parathas. But it would be delicious with rice. At the end a bit of lemon bhujia made it even more exciting. 

Ingredients

2 cups cubed/chopped cabbage

1/2 cup tomato purée 

1 green chili chopped 

1/2 tbsp chopped ginger 

1 tbsp oil 

Hing a pinch 

1/2 tsp kalonji/onion seeds 

1/4 tsp methi seeds 

1/2 tsp haldi 

1/4 tsp chili powder 

Salt to taste  

1/2 tsp sugar

Chopped coriander 

Method

1. Heat oil in instant pot/pressure cooker. Add kalonji, methi and hing. Let them splatter in oil. 

2. Add chilies and ginger and sauté well. 

3. Add spices and sauté for 10 secs. 

4. Add the cabbage and sauté well. Add 1 cup water and mix well. 

5. Close the pot and cook for 10 mins under pressure. 

6. Open the pot, add 1/2 tsp sugar and green coriander. 

7.  Mix well and serve hot with parathas or rice. 

Baked Cheese cake (Veg) with fruit topping

 

Cheese cakes are my weakness. I have made plenty of uncooked ones with home made sauces. But baked ones were on my wishlist. Have refrained due to eggs. It is my son’s birthday and it was perfect time to try with my little girl doing research and shopping. I can’t even believe how easy and perfect it is. This is going to be a real deal always now. Enjoy it with a strong black coffee. Do try. 

INGREDIENTS 

Ingredients for base

200 gms crackers of choice 

2-3 tbsp sugar 

4-5 tbsp butter

Ingredients for filling

200 Gms heavy cream 

200 gms quark/ thick Greek yoghurt 

175 gms of cream cheese 

350 ml evaporated milk

100 gms sour cream 

1/2 cup sugar/ or to taste 

1 tsp vanilla extract 

1 tbsp lemon juice 

4 tbsp cornstarch slurry 

Ingredients for sauce 

500 Gms fresh strawberries/ mixed berries 

1/3 cup sugar 

1 tbsp lemon juice 

1 tbsp cornstarch slurry 

METHOD

1. Break the crackers and make them into a rough powder. 

2. Add butter and sugar and mix into a rough mixture.

3. Line a baking tin and grease well with butter.

4. Press the cracker mixture well and refrigerate. 

5. Mix all the ingredients for the filling with a whip there should not be any lumps. 

6. Pour into the baking tin. Place the tin on a Aluminium foil and roll up the sides well so that water cannot enter the tin. 

7. Preheat oven at 200 deg C. Take a baking tin that’s bigger than the cake tin and place the cake tin. 

8. Now pour hot water in it, half way to the cake tin. Put in the oven and bake for 40 mins.

9. When it starts to brown slightly, turn it off and leave in the oven for another 40 mins. 

10. Leave to cool and refrigerate overnight to set. 

11. This is the basic cake. You can now top it with topping of choice.

12. Fruit sauce- put the berries in a pot and add 1/2 cup water and cook till slightly colored. Add sugar and cook again. Do not mash up the fruit. Tastes better when chunky. Add the slurry and thicken. Cool. 

13. Pour this sauce on top. Decorate with fruits of your choice. Serve chilled. 

Ratatouille Lasagna

One dish that was easy, flavorful and relished by my family…this one! It combined two of our favorite dishes in one. Baked for my son’s birthday, he relished it very much. 

INGREDIENTS

10 sheets of lasagna 

500 gms of spicy pasta sauce 

1 large Aubergine chopped 

1 zucchini chopped 

1 cubed onions 

200 ml white sauce 

1/2 cup tomato purée 

1 tbsp chopped garlic 

2 tbsp olive oil 

1/4 cup basil 

Salt 

1 tsp Italian spices 

1/2 cup grated cheese 

METHOD

1. Mix all the chopped vegetables with salt, pasta sauce, tomato purée, garlic, oil, spices and salt. 

2. Put half the vegetables in a baking dish and line it with 5 of the pasta sheets. 

3. Pour half the white sauce and spread well. Sprinkle half the cheese. Put few basil leaves. 

4. Layer another one on top the same way. Sprinkle cheese and crushed chilies for extra spice. 

5. Put it into a hot oven preheated at 200 deg C. 

6. Bake for 45 mins, cover half way it it starts to brown. The liquid will cook the pasta well. 

7. Sprinkle more cheese and bake for another 10 mins. Push the sides down as they tend to curl up. 

8. Once done, remove from oven and keep it to rest for 15 mins outside. This helps the lasagna to come together and not fall apart. 

9. Cut and serve hot with fresh basil leaves on top. Enjoy with a glass of wine!