Here is an easy appetizer recipe which is vegan as well as gluten free 🙂 and if you like Tofu then don’t forget to check out our:
– Tofu Scramble – Easy and Delicious Breakfast Idea
– Tofu Tikka Masala
350 gms Extra firm Tofu
1/3 cup besan- Chickpea flour(Gram Flour)
2 tbsp Soy Sauce
1 tsp Garam masala
1 tsp Paprika
1/2 tsp garlic salt
2-3 tbsp water
Oil for frying
Cut Tofu in long stick like pieces
Make marinade using spices, chickpea flour, water and soy sauce. Coat Tofu pieces with the batter and let stand for atleast 30 mins. Then deep fry and serve with your fav. sauce.
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 ?
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 🙂
Here is an easy recipe for gluten free pizza crust. It’s delicious and ready in no time.
2-3 cups of grated cauliflower
2 tbsp parmesan cheese
1 cup grated mozarella cheese
2 medium size eggs
Seasoning of your choice. I used 1/4 tsp salt, 1/2 tsp garlic salt, 1/2 tsp each Parsley, Oregano and basil and 1/2 tsp seasoning pepper.
Cook grated cauliflower in microwave for 10 mins (with 2 tbsp water). Then mix it with all other ingredients and bake at 400 F for 20-25 mins. Pizza crust is ready. You can enjoy it just the way it is or prepare and add on some toppings.
I love Curries and don’t mind making them at home. Here is a version of Green Curry recipe which is flavourful and delicious..fun to make at home.
More tasty Food Recipes here: Indian Curries
For Green Curry Paste
1 cup thinly sliced onion ( Scallion would be even better)
4-5 garlic cloves
2 inch piece of ginger chopped
1 lemon grass
4-5 Thai basil leaves
10-12 cilantro stalks
1-2 tbsp Kafir Lime Zest1-2 green chillies ( you can keep the seeds or deseed them to not have super Hot paste)
Optional- salt and Turmeric ( if you are going to hang on to the paste for 7-10 days). These two elements act as preservatives.
For Masala: 1 tsp Cumin, Coriander and Black Pepper. We will dry roast and grind them and use 1 tsp of masala for your recipe
2.5-3 cups of Coconut Milk
I usually add a stalk of lemon grass in the pan while cooking the curry which i remove before serving
Vegetables of your choice – I use cauliflower, broccoli and bell peppers
1 tbsp of Soy sauce ( I omitted Fish sauce/ Shrimp paste to keep the curry vegan)
Salt per taste
Garnish: Thai Basil or Cilantro leaves chopped
Method: Prepare Green curry Paste. If you havent already checked my Green Curry Paste video please do so.
In a wok, heat some coconut milk. When it comes to boil, Add Green Curry Paste. Mix it well. Add salt and reduce it until it is no longer raw. Add Veggies. Thoroughly coat them with the paste. Add Coconut milk and let them cook for 7-8 mins. Add soy sauce. Mix. Add 1 more cup coconut milk. Bring to simmer and then finish off with tsp of masala and Garnish with cilantro leaves.
Serve with Coconut Rice.
If you are looking for a healthy, easy, delicious snack then these Palak Paneer Kebabs (Spinach and Cottage Cheese Kebabs) will definitely please you. Why not prepare these Kebabs for your guests this Holi season.
Preheat oven to 350 F and mix allt he ingredients. Then on a baking sheet lined with parchment paper, place small flattened out portion of your mixture and cook for 15 mins on each side until golden brown texture is achieved on both sides. Serve with your fav. chutney/sauce.
If you like Salmon and want to try a baked version, here is a tasty recipe for you to try.
2 salmon Filets- Cut in 4 long pieces
2 tbsp Mustard
2 Tbsp lemon juice
Salt/ Pepper per taste
2 tbsp Bread crumbs
1 tbsp oil
Combine Mustard and Lemon juice. Prepare crust by combining Pistachios/ Breadcrumbs/ Salt/pepper and Oil in a blending jar..blend together. When all components are thoroughly combined, transfer this mixture in a plate.
Apply mustard and lemon juice mixture on Salmon and then pistachio mixture. Now bake at 375 F for 15-20 mins or until done.
We Punjabis surely love Parathas and here is one amazing recipe for delicious Punjabi Paneer Paranthas which you can enjoy with pickle or Raita.
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
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
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.
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.
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)
– 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:
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.
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.