All new Cooking Recipes: Vegan Recipes

Showing posts with label Vegan Recipes. Show all posts

Crispy Noodles Pakora

Pakoras are an all time favorite snack in India and perfect for a rainy day or winter day or cocktail party. Pakoras are basically noodles which are dipped in a spicy gram flour batter and deep fried. I had some leftover vegetable hakka noodles and I want to make something different from this. I saw this recipe to my dear blogger friend Deepasri's blog. Noodles pakora served as a snack or whenever you have guests arriving at your home.

Recipe Source : Hamaree Rasoi

Ingredients :

Leftover Vegetable hakka noodles - 1 cup
Besan flour - 1/2 cup
Rice flour - 2-3 tbsp
Onion - 1, slice
Green chilli - 2, chopped
Baking powder - 1/4 tsp
Pepper powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt to taste

Method :

In a bowl, mix the flours, sliced onion, chopped green chillies , red chilli powder, pepper powder, baking powder, salt and water to form a smooth thick batter.

Add noodles into the batter.

Heat oil in a deep frying pan, when oil hot enough then add small quantity of noodles, deep fry till golden brown. Remove pakora in a tissue paper. Noodles pakora is ready.

Serve hot noodles pakora with a cup of tea and tomato sauce or mustard sauce.

Tips :-

You can use maida and corn flour instead of Gram/Rice flour.
If you are using instant noodles then first boil the noodles as per pack instruction and let it cool. toss with some vegetables, tomato sauce, soya sauce and season with salt and pepper powder. Let it cool.

Sending this to "Let cook for Christmas", Nayana's "Lets cook Christmas Party Food"

Crunchy Roasted Chickpeas

A delicious, high fiber, oven roasted crispy, crunchy snacks. Just toss them with little oil, honey and some spices then roast in the oven until crunchy. They'll stay crispy for a few days stored in a air-tight container in room temperature.

Ingredients :

Chickpeas - 2 cup
Roasted cumin-coriander powder - 1 tsp
Red chilli powder - 1 tsp
Ginger powder - 1 tsp
Garam masala powder - 1 tsp
Canola oil - 1 tbsp
Salt and pepper to taste

Method :

Wash and soak the chickpeas overnight or 7-8 hours. Pressure cook for 3 whistles. Drain the chickpeas well and make sure the chickpeas is dry on paper towel.

Preheat the oven to 200 degree C.

In a bowl, toss chickpeas with oil, all spice powder, pepper powder and season to taste with salt.

Spread on a baking sheet and bake 30-40 minutes until brown and crunchy. Watch carefully the last few minutes to avoid burning. Let them cool then store in air-tight container.

Serve Crunchy roasted Chickpeas with a cup of tea.

Sending this to Arthy's "Healthy Snacking" event

Peanuts Chutney

The first time I tested peanut chutney after that I am a great fan of this creamy chutney. This fiery chutney is prepared from roasted peanuts and is great with piping hot soft idli and dosas.

Ingredients :

Peanut - 1/2 cup, dry roasted
Onion - 1, big
Garlic - 2-3 cloves
Tamarind - a small size ball
Red chilli - 2
Salt as required

For the seasoning ~

Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - a handful

Method :

Roast the peanuts until golden brown. Allow to cool completely. Remove the skin.

Heat oil in a non-stick pan, add red chilli and chopped onion, fry till golden. Toss the garlic for a minute. Turn off the heat and let them cool.

Grind them along with roasted peanuts salt and tamarind by adding water to get a slightly course paste.

Heat oil in a small pan and add the all seasoning ingredients and mix it with the chutney.

Serve with hot idlis..

Sending this recipe to Recipe Junction's "Spotlight : Festive Treats", Cooking 4 all Season's "Side Dish Mela", Guru's "Vegan Special'13" event

Cabbage (Bandh Gobi) Kofta Curry

Koftas are fried pakora ball, usually made with minced meat, paneer but can be made with just about any vegetable as well. They are typically served in a rich creamy sauce. Cabbage kofta curry is an aromatic, delicious, not too spicy curry and easy to cook.

Ingredients :

For the Kofta ~

Cabbage - 1/2 of big cabbage
Onion - 1
Ginger-garlic paste - 1 tbsp
Green chilli - 1, finely chopped
Besan flour - 1/2 cup as needed
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Oil to fry

For the Curry ~

Onion - 2, medium
Ginger-garlic paste - 1 tbsp
Tomato paste - 1 cup
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - tsp
Cumin powder - 1/4 tsp
Salt to taste

For the tadka ~

Cloves - 2
Green cardamom - 2
Cinnamon - 1 inch
Bay leave - 1
Jeera - 1 tsp

Method :

For the making koftas ~ Wash and finely chopped cabbage.In a mixing bowl add all the kofta ingredients, adjust gram flour as needed to make of very soft dough and mix thoroughly using your hand. Make round balls all of equivalent size. Cabbage contain water try to make kofta ball quickly as you can otherwise dough become watery.

Heat oil for deep frying on medium-high heat. To check if the oil is ready just put small piece of the mix, it should come up right away. Now put 5-6 balls in the hot oil, let them fry 2 minutes. Once the bottom of the balls looks light brown turn them around. Let the other side fry. Cabbage balls should be fried on low heat so that inside of the balls get cooked. Once the balls become golden brown take them off the oil and place them in a plate over the paper towel so that extra oil could be absorbed. Repeat the process until all the balls are fried.

For the gravy ~ Heat oil in a non-stick pan add all tadka ingredients. When the seeds are crackle add chopped onion, fry until golden. Add ginger-garlic paste, saute for 1 minute. Then add turmeric powder, red chilli powder, cumin powder, coriander powder, saute for few seconds.

Now add tomato paste, salt mix and keep stirring the masala frequently on low flame. Add water mix with masala, cover the pan and cook for 10 minutes. Adjust the thickness of the gravy to your taste. Add the prepared koftas and let it simmer for another 6-7 minutes. Turn off the heat.

Serve hot with rotis......

Sending this to Recipe Junction's "Spotlight : Festive Treats", Guru's "Vegan Special'13", Srivalli's "Side Dish", Pra Manj's "3F's-Food, Friendship, Fun"

Minty Methi Aloo / Potato

Today recipe is rich and creamy made with potato, dry fenugreek leaves, fresh mint and combination with Indian spices. Mint is a easily available herb which gives fresh flavors and fenugreek leaves are quite bitter in taste. It has unique flavor and fragrant This is one of my experiment which turned out super hit with my family. This curry is a great combo with naan, roti or pulao also. Delicious dinner is ready.......Njoy!!

Ingredients :

Potato - 10 pieces
Onion - 2, medium, chopped
Toamto - 1, big, chopped
Peas - 1/2 cup (I used frozen)
Ginger-garlic paste - 1 tbsp
Garlic - 3-4 cloves, chopped
Mint - 2 tbsp, chopped
Kasoori Methi (Dry fenugreek leaves) - 1 tbsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Roasted cumin -coriander powder - 1 tsp
Cumin seeds - 1/2 tsp
Salt to tatse
Oil - 1 tbsp

Method :

Peel the potato, wash them then pressure cook the potato. When they are little big in size then you can cut them into half, keep aside.

Heat 1 tsp oil in a non-stick pan, add chopped onion and garlic, once onion become soft then add chopped tomato, saute for 2 mins, Switch off the flame and let it cool. Grind this into smooth paste with little water and keep it aside.

Now add remaining oil in non-stick pan. Once the oil is hot then add cumin seeds, when the seeds are spluttering add ginger-garlic paste, saute for 1 min. Add chopped mint and mix it well. Add onion and tomato paste to the pan and stir well.

Now add turmeric powder, red chilli powder, roasted cumin and coriander powder, salt, mix it well and close the lid.

Now add boiled potato and peas to the gravy and let them well coated with gravy. Add little water on the consistency of the gravy.

At last add crushed kasoori methi to the pan and mix well. Cook for another 2 to 3 minutes. Switch off the stove.

Serve hot with chapathis........

Sending this to Recipe Junction's "Spotlight : Festive Treats", Cooking 4 all season's "Side Dish Mela", Motion and Emotion's "Party" and Guru's Cooking's "Vegan Special'13" event

Kanda Poha (Flattened Rice With Onions)

Kanda poha or Onion poha is a very popular Maharashtrian breakfast or teatime snacks. This is a light breakfast which is easy and quick to prepare. This dish made from flattened rice toss with lots of onion and indian spices.

Ingredients :

Poha/ flattened rice - 2 cup
Onion - 1 large, chopped
Red/green chilli - 1, chopped
Peanuts - 1/4 cup
Turmeric powder - 1/2 tsp
Mustard seeds - 1 tsp
Curry leaves - few spring
Salt to taste
Lemon juice - 1 tsp
Oil - 1-2 tsp
Coriander leaves for garnishing

Method :

Wash the rice flakes in a colander. Poha should loose their crunchiness but not mashed.

Dry roast the peanuts in a pan till they become crunchy.

Heat oil in a pan. Add mustard seeds when they splutter add curry leaves, onion, turmeric powder, chopped red chilli, saute till they become translucent. Add roasted peanuts and stir well.

Now add poha, stir to combine. Close the lid and reduce the flame to low. Keep this for 2 minutes.

Sprinkle lemon juice and coriander leaves, mix lightly.

Kanda poha is ready to serve with lemon wedge.....

Sending this to Nandoo's Kitchen's "Healthy Breakfast", Guru's "Vegan Special'13", Cutchi Kitchen's "100th post giveaway"event

Green Moong Tomato Curry

Green moong tomato curry is very simple, tasty and healthy curry that's goes well with paratha/roti/rice. This recipe is from my sweet mom who makes this curry in our dinner. It is rich in lots of Protein, Mineral and appreciable amount of Vitamin. Thanks mom for this quick version of dal we enjoyed a lot.

Ingredients :

Green gram / Moong - 1 cup
Onion - 1
Tomato - 2, medium
Green chilli - 1
Ginger-garlic paste - 1 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - 1/2 tsp
Roasted cumin-coriander powder - 1 tsp
Garam masala - 1/2 tsp
Dry fenugreek leaves / Kasuri methi - 1 tsp
Cumin seeds
Oil - 1 tbsp
Salt to taste

Method :

Chop onion and tomato, set aside.

In a pressure cooker add greem gram dal and 4 cups of water, salt and pressure cook for 15 mins or until it gets cooked well.

Heat oil in a pan, add cumin seeds and let it splutter. Add chopped onion, saute for a minute.

Add ginger-garlic paste and green chilli, saute till the raw smell goes off.

Then add chopped tomato and salt, saute till it turns mashy/pulpy. Now add turmeric powder, red chilli powder, roasted cumin-coriander powder, garam masala powder and stir till the raw smell leaves and oil comes out.

Finally add cooked green moong along with water and mix well with masala. If necessary then pour water and adjust the consistency according to your need.

Sprinkle dry fenugreek leaves on it and cooked for another 2 minutes on low flame. Remove from flame.

Tangy and yummy Green Moong Tomato Curry is ready to serve with Paratha and salad ..........