17 posts tagged vegan

Pithaud with Chaunke Matar / Gram flour Cakes with Masala Peas

I have more than a dozen gluten-free flours stored in my fridge and pantry, but the bag of besan (gram flour) is the one that needs to be restocked most often. There are many, many ways you can use gram flour in your cooking. Its characteristic nutty flavor gives besan the ability to create tasty, simple dishes that stand on their own with few ingredients. Take this Pithaud recipe for example. It looks simple, right? Well, it is! The delicate golden brown crust and silky smooth interior of pithaud really shines through in this easy dish and is well complemented by simple tomato curry and seasoned sweet green peas. I made this for my friends on Yoga retreat day and they couldn't stop talking about how good it was. Continue Reading

Black Chickpea (Kala Chana) Pulao with Candied Carrot Strips

This pulao combines a tasteful combination of black chickpeas and brown rice. Being low in fat, high in dietary fiber, black chickpea is an excellent source of protein. It can be a good choice to add them to your diet, especially if you are a vegan or a vegetarian. This pulao is my mother's recipe. My only change to the original is the addition of candied carrots. It is beautifully flavored and deliciously fragrant. The stock is the key ingredient which gives the rice it’s black color and flavor. Continue Reading

Cabbage Kofta Curry

Here, I am with another vegetarian recipe. While growing up, we had koftas all the time. It was a treat for us. Koftas are delicious, deep fried meat or veggie dumplings. What I like the best about koftas is that they can be made out of anything, as long as you are able to bind the ingredients together into a ball. The most common vegetarian varieties of Koftas made are Lauki (ash gourd), cabbage, mixed vegetable and malai (cheese and potato) kofta. I made these koftas out of cabbage. In Indian household, koftas are mostly served in a curry. Continue Reading

Masaledar bharwan baingan/Dry Masala Stuffed Eggplants

Do you love eggplants? Well I do. I love for the variety of ways it can be cooked - stuffed, roasted, grilled, sautéed, stir-fried, and in curries and spreads. Eggplants are colorful and come in many different shapes and sizes. In terms of taste they are all very similar, only the texture and degree of bitterness varies somewhat. Today's recipe uses baby eggplants. They are small and round about the size of a hen's egg. They have more tender and mild flesh, and can be eaten whole, skins and all. Stuffed with dry spices and cooked to perfection, this recipe is such a cute and tasty way to serve one of my favorite veggie and is quite simple and easy to do. Continue Reading

Holi Inspired Lavash Pinwheels

Hello Friends, Happy Holi to those who celebrate! Today's recipe is a repost of an old recipe that I posted right when I started blogging. Different ideas were popping into my head seeing all the colorful Holi recipes on my fellow foodies' blogs so I revisited this recipe of spinach mango roll and decided make it more attractive and delightful. It's not a traditional Holi recipe but certainly inspired by the seasonal fruits and the Holi colors. The result is a fun, colorful, and healthy appetizer; not just for Holi but for any casual gathering or a fancy dinner party. Continue Reading