Indian cooking

Vegan Sweet Potato Mash Recipe – Healthy Lunch Ideas

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Delicious, healthy, Vegan Sweet Potato Mash dish inspired from Punjabi cuisine. It is great to enjoy with a toast, flatbread, on sandwiches or even as a dip. If you love bright and bold flavours of Punjabi cooking then do try our: Punjabi Parantha, Punjabi Chickpea Curry
 and Punjabi Fish Pakora Recipe

Ingredients/ Method

2 sweet Potatoes – Boil and mash them.
1/2 cup chopped onions
1/2 tsp Cumin seeds
1/2 tsp fenugreek seeds (Methre) – These lend that unique flavour to the dish.
1 tbsp grated ginger
1 small chopped tomato
1/2 tsp seasoning pepper. Optional 1/2 tsp garam masala (or curry powder)
2-3 tbsp oil
Spices- Salt, Turmeric and Red chilli powder/ Paprika

– Get sweet potatoes ready (boil, peel and mash them)
– Heat oil in a pan and add cumin and fenugreek seeds. Let them sizzle and add onions and ginger. Add salt, turmeric and red chilli powder
– Fry for 2-3 mins and add sweet potatoes. Mix well. Add tomatoes. Cook for 2-3 mins. Season with pepper/ garam masala and serve warm.

Holi snacks – Moong Dal Poori Recipe(Stuffed Indian Bread)

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Here is a great recipe for stuffed poori that is perfect for weekend brunch. Pair it with Aloo Curry and you have a fantastic lunch ready.

Ingredients/Method

Oil for frying
For Stuffing: 1/2 cup moong dal
Salt per taste ( 1 tsp suggested)
1/2 tsp paprika
Turmeric
Fennel seeds
2-3 tbsp oil
( water as required)

For Dough
1 cup whole wheat flour
1 cup all purpose flour
2 tbsp ghee and Water to knead the dough
Pinch of salt

Method:
Prepare the dough by mixing dough ingredients. Let dough stand for 30 mins.
Prepare the stuffing by grinding pre soaked moong daal. Fry it in a pan with hot oil and spices until it dries out and turns a shade darker.

When ready to make the poori, heat oil for deep frying in a pot. Take small golf ball size dough portion. Flatten it out with a rolling pin. Fill it with stuffing and close it. Flatten it out again and fry in hot oil.

Bulgur (Burgol) Pilaf Recipe ( Easy Lunch Ideas)

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Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. Bulgur is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf-life that allows it to be stored for long periods. Bulgur is high in fiber and rich in B vitamins, iron, phosphorus and manganese.

Often confused with cracked wheat, bulgur differs in that it has been pre-cooked. In contrast to cracked wheat, bulgur is ready to eat with minimal cooking or, after soaking in water or broth, can be mixed with other ingredients without further cooking. Bulgur can be used in recipes calling for converted rice (and it’s more nutritious than rice).

The many spellings of bulgur can be confusing too: bulgar, bulghur, burghul, just to name a few. Here we prepare a delicious Pilaf with this tasty grain.

Here I show you, how to prepare simple bulgur Pulao at home for a delicious lunch. Also check out how to make tasty vegan kebabs using Bulgur Wheat.

Ingredients/ Method

1 cup cooked Bulgur wheat
2-3 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1/2 cup chopped onion
1 cup of veggies of your choice
(Peas, corn , mushrooms
1 tsp salt
1/2 tsp red chilli powder
2-3 tbsp lemon juice
1/2 cup chopped cilantro leaves.

Method:
Cook Bulgur Wheat, just like rice. It cooks way quicker than rice. Set aside.
Heat some oil in a pan. In hot oil, add cumin and mustard seeds. Fry some onions. Add salt and Chilli powder.
Fry veggies. Stir them well.
Add bulgur. Mix thoroughly. Add lemon juice and cilantro leaves and enjoy.

Holi Recipes- Indian MilkCake Recipe (Kalakand Recipe)

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Learn how to prepare this delicious Indian sweet called Kalakand or Indian Milk cake for your next special occasion. I love to prepare it during Rakhi (Raksha Bandhan) for my brother as well as during Holi and Shivratri for my friends and family.
More Indian Desserts here.

Ingredients:

1/2 tsp Saffron (to be dissolved in 2 tbsp milk)
2 tbsp chopped dry fruit of your choice like Almonds, Pistachios, Cashews etc
1 Lt. Full cream Milk (homo Milk- 3.25 %)
2 tbsp Vinegar
150 Ml Condensed Milk (about 1/2 cup)
2 tbsp butter or ghee
1 tsp Elaichi/Cardamom Powder
and patience

1. Dissolve Saffron in 2 tbsp milk
2. Grind or make coarse powder out of Cardamom seeds. You can skip this step by using Elaichi Powder. I prefer to make mine fresh as Elaichi powder can loose its aroma quickly.
3. Make Paneer (Indian style Cottage Cheese/Ricotta). For this pour 1 Lt. milk in heavy bottom pot/pan and bring it to boil. As it starts boiling, add 2 tbsp vinegar so that it can start curdling up. Separate paneer from whey. Whey is nutritious. Keep it for making soups, curries, to use as vegetable stock, to knead dough for paratha or roti.
4. Transfer paneer in a pan. Add butter/ghee and cook for 7-8 mins. Then add condensed milk and cardamom powder. Cook further for 15 mins until everything comes together and milk is almost dries up.
5. Transfer onto a plate/pan, let it cool down and put in thr fridge so that it can set. For quick cooling, put it in the freezer section. after about 2-3 hours, cut in desired shapes and serve.

This dessert/Indian milk cake is so tasty. It’s gooey, soft, melt in your taste quality.

Meethi Kachori ( Indian Snacks) – Shivratri Special

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With Holi and Shivratri being around the corner and onset of spring, everyone wants to celebrate and have good time with friends and family. Here is a must have recipe for your festival menu which can be prepared in advance.

Ingredients/Method

For the shell
2 cups of flour
(I prefer using 1 cup all purpose and 1 cup whole wheat. You can use either of the two. Usually its prepared with all purpose flour)
2-4 tbsp of Desi Ghee ( Clarified Butter)
Water to knead the dough
Pinch of salt

For stuffing
2-3 tbsp ghee/butter or oil
1 cup of Unsweetned shredded coconut
1 cup dry fruit (chopped)
1/2 to 1 cup of sugar
1/3 cup sesame seeds
1/2 tsp nutmeg

Oil is also required for deep frying the Kachoris

Method:
Prepare the dough by mixing ghee, flour, water and pinch of salt. Set the dough aside for 30 mins.
Prepare the stuffing by frying coconut, dry fruits and other ingredients in a wok along with sugar. Let the stuffing cool down.
Roll out small portions of dough and fill them with stuffing. Close the Kachoris and deep fry until both sides are golden.
Enjoy with cup of Tea or coffee

Quinoa Kebabs Recipe ( Gluten free, Vegan Recipes)

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Lets admit that we all know that vegan, gluten free food is good for us but its hard to find good recipes.. here’s a delicious Kebab recipe using Quinoa and other veggies..certainly worth trying. Who doesn’t want a wow appetizer for their party ?

Ingredients/ Method

1 Cup uncooked quinoa.. Cook it like rice and use the entire quantity for the recipe.
1/2 cup chopped onion
3-4 boiled potatoes
1 cup carrots
1 tbsp grated ginger
1-2 cups chopped spinach
1-2 tsp Salt (as per your taste)
1 tsp red chilli pwd
1/2 tsp garlic salt
1 tsp Mango Powder ( Amchur)
2-3 tbsp oil for pan frying the Kebabs. You can deep fry them as well.

Mix all ingredients. Form small flat patties and cook on a pan until both sides golden brown… can’t get any simple than that 🙂

Amritsari Parantha Recipe

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We Punjabis surely love Parathas and here is one amazing recipe for delicious Punjabi Paneer Paranthas which you can enjoy with pickle or Raita.

Ingredients/ Method

Dough to make Parathas. It’s just combination of whole wheat flour and water and here’s how you prepare it: Dough Recipe

Oil/ghee or Butter to cook Paranthas
Stuffing/Filling:

Grated Ginger- 1- 2 tbsp
Small piece of onion – finely chopped
1-2 green chillies ( Deseed them if you want the parathas less spicy)
5-6 Stalks of Cilantro (Finely chopped)
Grated Paneer (or crumbled) – 200 gms
Spices-
1/2 tsp Salt
1/2 tsp cumin powder
1/4 tsp Ajwain (carom seeds)
1/2 tsp paprika
and any other spices you like

Method: Prepare the stuffing by mixing all the ingredients. Stuff it in small portion of dough and flatten it out with rolling pin ( using a little bit of dry flour), Once the dough is flattened out and thin..cook on a hot skillet with tons of butter/ghee or oil until both sides have brown marks.. Enjoy with pickle, yogurt, chutney or with cup of hot Chai.

5 Tasty Paranthas Worth Trying

1. Laccha Parantha Recipe
2. Egg Paratha Recipe
3. Chocolate Parantha Recipe
4. Meetha Parantha Recipe
5. Spinach Parantha Recipe

Spicy Rice Vermicelli Recipe – Vegan and Gluten Free Recipe

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Craving some spicy food but dont want to spend hours in the kitchen? Let me help you out with this delicious, easy and flavourful recipe..ready in no time and so filling.

Ingredients/Method

1 nest of Rice vermicelli
2-4 tbsp oil
1 tsp mustard seeds
1 small green chilli ( you can deseed it, if you dont want too spicy)
2 tbsp grated ginger
1 small piece of onion chopped
Salt per taste
1 tsp Turmeric ( Haldi)
veggies of your choice ( what works best is 1 cup bell peppers – red/green, 1/2 cup spinach and 1/2 cup peas
Cilantro leaves for garnish
2 tbsp lemon juice
2 tbsp crushed peanuts ( roasted or unroasted)

Method:
– Boil Rice vermicelli. Make sure that you put them in hot water. As soon as they are tender, run them under cold water. do not overcook or they will become mushy.
– Add 1-2 tbsp oil on them so that they dont stick together.
– Next in a pan, heat oil. When the oil is hot, add mustard seeds. Give them 30 secs and add green chilli, ginger and onion. Mix well.
– Add veggies and salt+Turmeric. Mix and cook until almost done.
– Add noodles. Mix well. Add lemon juice.
– Garnish with cilantro leaves and roasted peanuts and enjoy warm.

More delicious South Indian cuisine inspired dishes:

– Rasam Recipe- South Indian Soup
– Hot and Spicy Potatoes
– South Indian Style Lentils Curry
– How to make South Indian Curry Powder
– How to prepare South Indian Tadka

Vegan Cauliflower Soup Recipe

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With Winter upon us, we all crave hearty, soul warming delicious soups..Isn’t it? Here is a vegan Cauliflower soup recipe that will make your cold, chilly winter nights a little more comforting.

Ingredients/ Method

1 small Cauliflower
2 tsp salt
1 small onion chopped
1 tbsp of chopped or grated ginger
1 tsp crushed coriander seeds
1 tsp cumin seeds
3 tbsp oil
1/2 tsp garam masala
1-2 tsp red chilli powder ( or paprika)
2 tsp turmeric
4 cups of coconut milk
3-4 cups of water
Cilantro for garnish
Seasoning pepper ( as per your taste)

Method: Place cauliflower florets on a baking sheet and add oil, salt, turmeric and red chilli powder. Combine well and then Roast/ Bake or cook cauliflower florets at 375 F for 30 mins. While cauliflower is cooking in a pan, heat a tbsp of oil. Add cumin and coriander. Add onions, ginger and spices. Mix well and cook for 3-4 mins.
When cauliflower is done, add them into a blender. Add coconut milk, Water and onion mixture. Form a paste and then add more coconut milk and water. Pour this blend in a pot. Cook until it comes to a boil. Add garam masala. Mix well. Add seasoning pepper and cilantro and serve with flatbread of your choice.

Don’t miss our yummy chunky Cauliflower Soup Recipe.

Chunky Cauliflower Soup Recipe – Soup of the Day

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Healthy, low calorie, hearty cauliflower soup recipe is perfect for those who want some help with weight management or are looking for light lunch options.

More exciting and Tasty Cauliflower Recipes not to be missed:

Curried Cauliflower Soup Recipe
Cauliflower Pizza Crust – Gluten Free Cooking
Tandoori Gobi Recipe
How to make Aloo Gobhi?

Ingredients/method

300 gms of Cauliflower florets
2-3 tbsp of oil
1/2 tsp cumin seeds
1/2 tsp salt
3-4 cups of water
1-2 carrots
1 small piece of celery
1 small chopped onion
2-3 cloves of garlic chopped
1/2 tsp turmeric
1/2 tsp paprika
Green onions for garnish

Method:

Heat some oil in a pan and saute onions and garlic.
Add veggies. Add salt, turmeric and paprika. Fry for 3-4 mins. Mix everything well.
Add cauliflower florets. Combine them with other ingredients.
Add water. Cover the lid and let everything cook for 2-3 whistles. When the cooker cools down, open the lid and garnish with green onions. Serve warm.