Thursday, April 13, 2017

Olan recipe - Ital Stew - Vegan

Olan recipe - Ital Stew - Vegan

Long Eggplant

1 cubed 
Pumpkin cubed
 1 cup
Squash cubed

 1 cup
Mung Bean cooked

 1 cup
Coconut milk
 1 cup divided
Coconut oil
 1 Tbsp divided
Curry leaves

 To Taste
Green Chili
 To Taste-optional

In a pan, heat coconut oil.
If using curry leaves and green chilis, fry them.
Add  eggplant and saute for 3-4 min.
Add cubed taro and water to submerge.
Add 2 tbsp coconut milk so that vegetables cook in coconut broth.
Simmer for 5-6 min till taro is half done.
Add pumpkin and squash.
Add more water to submerge along with coconut milk, 
1 tbsp per cup of water.
Bring back to simmer.
Cover cooked till vegetables are tender almost mushy.
Add cooked Mung bean.
Add salt to taste and rest of coconut milk.
Remove from heat and add raw coconut oil.
Rest for 10-15 min, the vegetables continue to cook and become 
rich and creamy with coconut milk and taro.
Serve with steamed rice.

Wednesday, April 12, 2017

Potato Takoyaki

Potato Takoyaki

Medium sized onion

1 chopped
Large Potato
 1 cooked
Milk (plant based or cow)

 1/4 cup
Chickpea flour

 1/4 cup
Rice flour

 1 Tbsp
Baking Soda

 1/8 Tsp
Olive oil

 1 Tbsp

 To Taste

In a pan, saute chopped onion.
When translucent, mash and add cooked potato .
Add salt to taste.
Add milk and bring them together.
Let cool and make small balls that would fit Takoyaki pan.

Mix Chickpea flour, rice flour, salt to taste and oil.
Make a better with a bit of water.
Heat Takoyaki pan. 
Dip the potato ball in batter and cook in pan.
Turn once bottom is cooked, about 2 min. 

Carrot Rice

Carrot Rice

Onion diced

1 medium
Organic carrot shredded
 1 1/2 cup

 to fry

 1/4 tsp
Garam masala

 1/4 tsp
Fennel seeds

 1/2 tsp
Cooked chickpea

 1/4 cup
Cooked Basmati rice

 2 cups

In a pan heat oil and add onions.
Fry onions till translucent.
Add tumeric, garam masala, fennel seeds and salt.
Add shredded carrots and cook covered till tender.
Add chickpea.
Add Basmati rice and mix well.

Date and Nut balls

Date and Nut balls

Seedless dates

1 cup
Pumpkin Seeds
 1/4 cup
Cashew Nuts

 1/4 cup

 1/4 cup
Poppy seeds

 1/2 tsp

Coarsely chop the dates.
Dry roast Pumpkin seeds, cashew and almonds separately
till crunchy.
Let cool and coarsely chop the nuts.
Mix date and nuts.
Make balls.

Lentil Crumbles - Paruppu usili

Lentil Crumbles

Traditionally made with lentils, this version is made of Canadian split pea. 

Split yellow pea

1/2 cup
Green beans
 25-30 nos
Chili flakes

 1/2 tsp
Crushed chili pepper 

 1/2 tsp
Salt                                                                            to taste

Soak split-pea in water for 4-6 hours.
Add chili pepper and salt.
Grind to a coarse mixture.
Steam the group pea for 15 min.
Cut green beans to 1/4 inch pieces.
Add oil in a pan and stir-fry green beans till its half-cooked.
Add the steamed pea mixture.
Drizzle oil and roast to desired crispiness.

Flax seed rice

Spicy Flax Rice

Flax seeds

1/4 cup
Dry Red chilies
Dried coconut

 1/4 cup
Roasted gram

 1 tbsp

 To Taste

Dry roast red chili. When aromatic add flax seeds.
Dry roast till seeds pop.
Add coconut and roast till slightly brown.
Add roasted gram and salt to taste.
Once cool, grind to a powder.
Serve with steamed rice.