Savory Vegan Semolina Cake ( Step By Step Pictures)

This is such an easy recipe to enjoy anytime and full of veggies and most importantly no soaking or grinding required.Use any vegetables you have at home, such as courgettes, cabbage, spinach and even fresh fenugreek leaves. It keeps well in the fridge for 4-5 days

Savory Vegan Semolina Cake

Preperation Time:- 10 Minutes
Cooking Time:- 40 Minutes
Serve:- 2
Recipe Adapted From :- Indian Food Made Easy by Anjum Anand

Ingredients:-

Semolina/Sooji:- 1 Cup
Water:- 1 Cup
Two handfuls frozen peas, defrosted
Onion - 2 Tbsp (Chopped)
Carrot:- 1 (Peeled & Grated), i used finely chopped
Handful fresh or frozen (defrosted) green beans, roughly chopped
Fresh ginger:- 1 inch piece , peeled and crushed
Red chilli powder:- 1 Tsp
Turmeric:- 1/2 Tsp
Salt, to taste (season well)
3 Tbsp oil, plus extra for greasing
Mustard seeds:- 1 Tsp
Cumin seeds:- 1/2 Tsp
Sesame seeds:- 1 Tsp
Bicarbonate of soda:- 1/2 Tsp

( The original recipe called for yogurt as one of the ingredient so if you have soy yogurt on hand you can replace 1/2 cup of water with 1/2 cup of soy yogurt)

Procedure:-

1. Preheat the oven to 200C/400F/Gas 6 and oil a loaf pan.

2. In a large bowl, mix together the semolina, water, vegetables, ginger, chilli powder, turmeric and salt to make a fairly thick batter. Taste and adjust with more salt or spices if necessary.

3. Heat the oil in a small pan. Add the mustard, cumin and sesame seeds and cook, stirring frequently, for 20 seconds, or until the mustard seeds have popped and the cumin and sesame seeds are aromatic. Stir the seeds and oil into the batter. If the batter is too thick, add a splash of water.

4. Stir in the bicarbonate of soda and immediately pour the mixture into the tin. Transfer to the oven and bake for 35-40 minutes, or until the top is golden-brown. It's ready when a skewer inserted into the cake comes out clean. Remove from the oven and allow to cool and become crisp in the pan.

5. Serve in wedges, either on its own or with chutney

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Best Vegan Zucchini Fritters Ever

This recipe is easy and fritters taste crazy good , crispy on outside and creamy on the inside .These easy Zucchini Fritters are a delicious way to make use of zucchini when it starts overflowing gardens and markets near you.I like these best as a starter—or just as they are, along with a green salad, for a meat-free, summer’s lunch.

How To Make Vegan Zucchini Fritters / Eggless Zucchini Fritters

Preparation Time: 30 minutes
Cooking Time: 15 minutes
Makes: 2 serving

Ingredients:-

Zucchini , grated:- 1 big or 2 small
Onion ,finely chopped:- 1/2 small
Garlic/Lehsun, finely chopped:- 2-3 cloves
Salt to taste
Black Pepper powder:- 1/2 Tsp
Coriander Powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp ( Optional)
All Purpose flour / Maida:- 1/2 Cup
Baking powder:- 1 Tsp
Oil for cooking

Procedure:-

1) Grate zucchini and place it in a colander in the sink and toss some salt over it, let it sit for atleast 30 minutes to remove excess water. Squeeze out any excess water.

2)Sift together all purpose flour and baking powder in a bowl. Set aside.

3) In a different bowl, mix together grated zucchini, onion, garlic, salt, pepper, coriander powder & garam masala powder (if using).

4)Gently fold in sifted flour & baking powder mixture .

5)Make small or jumbo balls and gently press to flatten it.

6) In a non-stick pan heat oil and shallow fry fritters. Let cook on the first side till golden then flip and cook the other side. You can lightly press it while it cooking.

Serve warm...Enjoy:)

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Notes:-

1) You can use onion and garlic powder instead.

2)These fritters holds their shape well. Just keep in mind after placing the fritter in a pan don't touch it for 2-4 minutes (depending upon their size) until golden brown and then flip and do the same. Don't over handle the fritter.

3)These fritters would make a good side dish for dinner or a nice lunch with a salad. Serve them with Vegan sour cream or plain soy yogurt or any chutney/ sauce.

4)You can also add fresh corn to the batter – the kernels would provide a nice touch of crunchy sweetness.

5) It is really important to squeeze as much as water possible using paper towel to avoid sogginess.

6)If you can not eat them immediately, you may keep them warm in 200 degree F oven for upto 20-30 minutes. Reheating is not recommended as they may become soggy.

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Vegetarian Mini Empanaditas / Finger Food / Party Appetizer ( With Pictures)

These mini vegetarian empanaditas are great for any get together or parties as they can be prepared ahead of time to save on time. For variation you can try different combination of ingredients for filling.

Assemble empanaditas up to 1 day in advance. Cover and refrigerate . Bake empanaditas up to 8 hours in advance. Keep at room temperature.Chill the filling before assembling. The juices in the filling will solidify so that the empanaditas won't leak as they are assembled.

Ingredients:-

For Filling:-

Bell Pepper:- 1/2 , finely chopped
Onion:- 1/2 . finely chopped
Tomato:- 1, small, finely chopped
Salt
Red chilli powder:- 1/2 Tsp
Garam Masala Powder:- 1/2 Tsp
Tofu:- 1/4 Cup, shredded (If you don't have tofu you can use paneer)
Corn:- 1/4 Cup
Raisins:- 2 Tbsp
Oil:- 1 Tbsp


For Pastry:-

All Purpose Flour:- 1 1/2 Cups
Salt:- 1/2 Tsp
Butter:- 2 Tbsp
Warm Water:- 1/3 Cup

Procedure:-

For Filling:-

1) Heat the oil in a non stick pan. Add bell pepper, onion, tomato ,corn, mix everything well. Cook for 2-3 minutes.

2) Add paneer, salt, red chilli powder, garam masala & raisins, mix well. Cook for 1-2 minutes. Keep it aside to cool until ready to use.

For Pastry:-

1) Sift flour and salt into a bowl.

2) Rub butter into the flour with fingers until mixture resembles fine crumbs.

3) Add the water to make a firm dough.

4) Turn dough on a lightly floured surface and knead until smooth, 3 minutes.

5) Wrap the dough in the plastic wrap and let rest at room temperature for 30 minutes.

For Assembly:-

1) Roll out the dough to a 1/8 inch (2mm) thickness.

2) Cut out 20 rounds with the cookie cutter. Place 1 Tsp of filling in center of each round . Fold pastry over filling to make crescents.

3) Pinch edges firmly together to seal. With fingertips, seal edges.

For Baking:-

Place empanaditas on greased baking sheets, brush with beaten egg or melted butter. Bake at 450 F until crisp and golden, 15-20 minutes. Cool on wire rack. Serve hot or at room temperature..

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Bite Size Appetizer Salad Recipe

I saw this amazing party appetizer salad idea in some magazines while sitting in the waiting area , they used different ingredients but i decided to make this with everything i have already available in my refrigerator.

This is really easy peasy bite size salad appetizer for any party or family gatherings. Even kids can help you making it,you can use all the ingredients what they love.It can be made ahead of time and store it in the refrigerator..

Ingredients:-

Grapes
Mint Leaves
Red Bell Pepper (Cut into small squares)
Cucumber (preferably Persian cucumbers, cut into thin rounds)otherwise cut into small squares if using English cucumber
Paneer/Indian Cottage Cheese or any other cheese( Feta, mozzarella etc)(Cut into small squares)


Toothpicks for Assembling..

Dressing Options:-
-----------------

1) Just Sprinkle some Salt & Pepper OR

2)Combine some lemon juice,olive oil,salt, pepper & some dried herb OR

3)Drizzle some balsamic olive oil over the skewers OR

4)Serve it without any dressing..tastes delicious.

Procedure:-

1) Use a toothpick to skewer the grape, then mint , red bell pepper, cucumber and finish with a cube of Cheese.

2) Stand the skewer on a platter.

3)Drizzle dressing over skewers just before serving or serve it in a separate bowl along with skewers .

Leftovers can be stored in a sealed container in the refrigerator

OTHER ingredients you can use is olives, cherry tomatoes, any other fruit like watermelon, any Cheese, basil leaves etc)

Enjoy:) Sending this to Lisa's Kitchen No Croutons Required Event. Read More......

Vegetarian Mini Pizza Puffs

These mini veggie pizza puffs are just adorable.These are perfect for kids snacks or great as a party appetizer.You can add any ingredients you like or have on your hand like spinach, onions , olives, peppers, garlic , pineapple,etc..

Adapted from Everyday

Flour:- 3/4 Cup
Baking powder:- 3/4 Tsp
Whole milk:-3/4 Cup
Lightly beaten:- 1 egg
Mozzarella cheese, shredded :- 4 ounces (about 1 cup)
Bell Pepper(green or red):- 1/2cup (very finely chopped)
Onions:- 1/2 Cup (finely chopped) 1/2 cup pizza sauce
2 Tablespoons finely chopped fresh basil


Procedure:-

1)Preheat oven to 375o. Grease a 24-cup mini muffin pan.

2)In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella , bell peppers & onions ,let stand for 10 minutes.

3)Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping.

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Instant Dhokla Recipe/ Steamed Gram Flour Cakes

Khaman Dhokla is a traditional Gujarati snack that is served for festive meals are best paired with a coriander chutney.This recipe makes a really soft and spongy dhoklas. You can use 1 Tsp of Lemon Juice instead of citric acid but the magic ingredient in this recipe is Eno fruit salt which gives the dhokla a perfect fluffiness.

Recipe Source:- Tarla.com
Ingredients:-

For the batter
------------------------------
Bengal gram flour/Besan:- 1 Cup
Semolina/rava;-1 1/2 Tbsp
Citric acid/nimbu ka phool:-1/2 Tsp
Sugar:-3 Tsp
Ginger-Green chilli paste:-1 tsp
Eno's fruit salt;-1 1/2 tsp

For the tempering
------------------------------------
Oil:-1 Tbsp
Mustard seeds/rai/sarson):-1/2 Tsp
Sesame seeds/til
Green chillies,chopped:- 2
A pinch Asafoetida(hing)

For the garnish
--------------------------------
1 Tbsp Chopped coriander leaves (dhania)

Procedure:-

1. Mix together all the ingredients for the batter except the eno fruit salt using enough water to make a thick batter.

2. Add the eno fruit salt, sprinkle a little water over the fruit salt and mix well.

3. When the mixture rises, pour it into a greased thali and steam for about 10 minutes.

4.For the tempering, heat the oil in a small pan and add the mustard seeds, sesame seeds, green chillies and asafoetida. when the mustard seeds crackle, add 1 tablespoon of water and pour this over the steamed dhoklas.

Cut into pieces & Garnish it with coriander leaves

Serve with green chutney.

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