Thursday, April 5, 2018

Spicy Vegan Chickpea Omelette | Egg-less Omelette Recipe : Gluten free and Vegan Recipe

Why on earth do you need to make and egg-less omelette?  Because.., there are few (rather many!!) of us who do not prefer to eat eggs. This recipe is also for kids/adults who are allergic to eggs and diary. This recipe is a mock omelette recipe (just like mock duck or mock meat!!). We do not understand how risky certain food is for people(especially kids) with allergies.

Can we get started now?

Preparation Time: 5 mins 
Cooking Time: About couple of minutes for each omelette
Serves: Makes about 4 omelettes.

Chickpea Flour | Besan : 1/2 cup
Salt: As needed
Onion: 1 tbsp, finely chopped
Tomato: 1 tbsp, finely chopped, refer notes
Red bell pepper: 1 tbsp, finely chopped, optional, refer notes
Cilantro | Coriander leaves: 2 tsp, finely chopped
Grated ginger: 1 tsp, optional
Kala Namak : 1/2 tsp, refer notes
Baking soda: 1/8 tsp or a pinch
Salt: As needed
Red chili powder: 1/4 tsp
Water: 1/2 cup + 2 tbsp, adjust accordingly

Other ingredients:
Cooking oil: 1/2 tsp, for each omelette

Sieve the chickpea flour.

 Add the red chili powder, salt, baking soda, kala namak to the flour and mix.
Add the finely chopped onion, tomato, pepper, cilantro and water to the dry ingredients and whisk well. Make sure there are no lumps.

Chickpea flour easily lumps up. So, whisk well.
Let the batter sit for 10 mins.
Meantime, heat the griddle. When griddle is hot, brush the griddle with oil and pour a ladle full of batter on to the griddle.

Cook until golden brown on both the sides.
Repeat with the remaining batter.
Serve it with a ketchup, green chutney or omelette placed in between bread slices.

I de-seed the tomato and chop them fine. Tomato seeds and pulp would ooze out the tomato juice and impart a tomato flavor to the omelette. I do not like that.
Replace red bell pepper to any other pepper of your choice or skip it.
I like the taste of kala namak. You can easily find this salt at the Indian Grocers. Try adding it once. It'll impart a nice flavor.

Tuesday, March 27, 2018

Spicy Avocado And Spinach Paratha : Wholegrain Vegan Spinach Flatbread

 (PS: The struggle is real guys! Can you see the little hands wanting to lick the pickle)

For people who do not get avocado in their Country, just chill and skip adding avocado. Instead if you have tofu or cottage cheese (paneer) handy, feel free to add it. This is a kick-ass spicy parantha . You could adjust the spice level according to your needs.

Do not get overwhelmed by the amount of ingredients. These are easily available at home. Or you can fetch them at any Indian Grocers.

Verdict: I have a 11 year old who starts drinking water just by seeing chilies or hearing the word spice/spicy. He is very very hard to convince and he loves this paratha. He calls this pasta paratha. Pasta is his favorite food and this paratha comes close to pasta taste. That is his explanation!! Whatever..I'm happy that he likes this paratha.

I have blanched the spinach and then pureed here. But, if you are using baby spinach, you do not have to blanch.
I have added flax seed powder to increase the nutritional level of the paratha. You could skip it or replace it with soybean flour or any other nut powder.
I have used garlic powder as I did not want the raw smell of garlic to overpower. If you do not have garlic powder, you could use dry roast the garlic, grate and use it.
Replace garlic powder with fennel powder for a different flavor.
You could make triangular, layered, circular or square paratha.
I have used peanut oil to shallow fry the paratha. You could use clarified butter, butter or olive oil too.

Preparation Time: 30-45 mins
Cooking Time: About 2 mins for each paratha
Makes: 10 parathas, 

For the Dough:
Spinach : 2 heaped cups,
Avocado: 1 small or 1/2 of a large avocado
Garlic: 2 big cloves, or 6-8 small nos (Indian Variety)
Green chili: 2 nos
Lemon juice: 2 tsp
Whole wheat flour: 2 cups
Chickpea flour | Besan : 1/2 cup
Flax seed powder | Flax meal: 2 tbsp, refer notes
Oil: 2 tsp
Salt: As needed
Water: As needed

For sprinkling the spices on the paratha:
Dhania powder | Coriander powder: 1 tsp
Chaat masala : 1 tsp
Red chili powder: 1 tsp
Salt: As needed
Cumin powder: 1/2 tsp

Other ingredients:
Oil: For shallow frying the paratha
Dry wheat flour: For dusting and rolling the paratha

Special equipment:
A rolling pin

Making the dough:
Blanch the spinach and keep it aside. Scoop out the flesh from the avocado and mash it gently.
Put the spinach, mashed avocado, garlic, green chili in a food processor and make a puree from it.

You do not need to add any water.
Mix the dry flours in another bowl (whole wheat flour, chickpea flour, flax seeds powder, and salt).
Scoop the spinach and avocado paste onto the dry flours. Add the lemon juice to it and mix well.

Add few tablespoons of water at a time to the mixture and make a soft and pliable dough. The dough should not stick to your hands. Once the dough is formed, add the oil and knead the dough for couple of minutes.

Rest the dough to absorb the flavors for 30 mins to 1 hour.

Rolling the dough:
Divide the dough equally to yield 10 mandarin orange sized balls or big lime sized balls.

Mix all the dry spices mentioned above. (under the section for sprinkling the spice on the paratha)

Dust the working surface generously and roll the dough ball into 5 inch circle.
Sprinkle the spice powder, few drops of oil and some flour on the rolled dough.

Fold it like a triangle, square or circle.
Let it rest until you repeat the procedure for the next couple of dough balls.
Dust the folded dough square and roll into a 1/4in square paratha. (or any other shape of your choice)

Shallow frying the paratha:
Heat a griddle on a medium-high heat. When the griddle is hot enough, add few drops of oil on the griddle and place the rolled paratha. Add oil onto the edges of the paratha and shallow fry it on both sides until it turns golden brown.

Thursday, March 22, 2018

Halu Menasina Saaru | Pepper Rasam made using Milk: An excellent home remedy for common cold

As kids whenever we got cold or sore throat, our mom would make this rasam. She made sure we eat it and gave it as a drink too. Honestly when I was a kid, I didn't enjoy eating this. I gave innumerable reasons to avoid eating this rasam. What goes around comes around, isn't it? Now, my son does the same thing that I did to my mom. I really feel sorry for her now.

Anyways, that's for another day. After I started making this rasam for myself, I enjoy eating, drinking and even bathing with it. You know what I mean ;)

This rasam will wake up your senses and all the blocked sinuses will start running.

Preparation Time : 10 mins
Cooking Time: 15 mins
Serves : 2 to 3

For the rasam:
Water: About 3 cups
Salt: As needed
Milk: About 1/4 cup, refer notes
Jaggery or brown sugar: 2 tsp
Spice powder: 3 tbsp

For the spice powder:
Pepper corns: 1/2 or 3/4 tsp
Cumin seeds: 1 tsp
Coriander seeds: 1/4 tsp, optional
Dry coconut : 1 tbsp, grated or powdered

For the tempering:
Coconut oil: 1 tsp, or any oil of your choice.
Mustard seeds: 1/2 tsp
Cumin seeds: 1/2 tsp
Curry leaves: 4-6 nos, torn
Asafoetida: a big pinch

Dry roast the pepper corns, cumin seeds and coriander seeds until they leave out a nutty flavor. Turn off the heat and allow it to cool.

Once cool, blend together the roasted spices with dry coconut. Make a fine powder.

Mix together water, spice powder, salt and jaggery. Allow it to boil on a low-medium heat for 15 mins. Your house will smell amazing during this time!!

After the liquid has thickened up a bit, add the milk.

Allow the mixture to boil again for another 5-7 mins.
Meantime, prepare the tempering. Add coconut oil to a small wok. When oil is hot, add the mustard and cumin seeds. When the seeds crackle, add the curry leaves. Let the curry leaves wilt and turn off the heat. Add the asafoetida/hing after turning off the heat.

Pour this tempering over the boiling rasam and close the lid of the rasam.
The tempering will be infused in the rasam making it more flavorful.
Serve it hot as a drink, or with rice and a side dish.

  • I mostly use whole milk to make this rasam. If you are using fat free or 1% milk, you might want to reduce the water and add more milk accordingly.
  • Do not use hot milk to this. Always use milk that is at room temperature, or else milk will curdle.
  • Also do not add milk in the first step. Let the spices boil in water first.

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