Barbeque Nation Style Cajun Potatoes (vegan)

Barbeque Nation Style Cajun Potatoes (vegan)

 We love potatoes in any form and these Barbeque Nation Style Cajun Potatoes (vegan) are a hot favourite with us. We loved it from the first time we enjoyed them at the popular Barbeque buffet joint and have always had these the first thing there on every visit!  These potatoes are easy to prepare with a handful of ingredients and taste absolutely lip-smacking! 

Barbeque Nation Style Cajun Potatoes (vegan)

Barbeque Nation Style Cajun Potatoes (vegan) is just the yummiest way to eat potatoes! I can assure you, you’ll love it at first bite! It is mildly pungent, has a medley of textures. Crispy on the outside, smooth creamy because of the dressing and so soft after each bite as each potato just melts in your mouth! People usually think that this recipe could be a tad bit complicated but it is just the opposite.

Barbeque Nation Style Cajun Potatoes (vegan)

There are many recipes for Barbeque Nation Style Cajun Potatoes (vegan) on the internet too and each one may be a bit different. I usually pick my cajun spice mix ready from the store so I have never made it home from scratch. You can, however, make the spice mix at home too. It is not too time-consuming and you can use it for so many other recipes as well. You can try my Potato wedges with some cajun spice, it is so good! 🙂

You could use cajun spice for other veggies too as a rub right before you roast them or add this spice to your go-to salad dressing and take things up a notch!

Barbeque Nation Style Cajun Potatoes (vegan)

So coming to how can make some of this much loved cajun spice mix at home?! Basically the Cajun style of cooking has roots in Louisiana in the southern USA. It is not an extremely spicy cuisine but it has a fair amount of heat. If it is bland, it is most certainly not Cajun!

To make a small batch of Cajun spice mix/ seasoning, combine:

1 tablespoon paprika
2 teaspoon salt
2 teaspoon garlic powder
1 teaspoon cayenne pepper (red chilli powder is the alternate)
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon cracked black pepper

Just mix these ingredients in an airtight bottle. The seasoning can be stored in the refrigerator for up to a month.

Now let us make Vegan Cajun Potatoes!!

For the sauce
In a mixing bowl, add the vegan mayo and the cajun seasoning. Mix well. Add some more paprika. Mix well. Add some water to adjust the consistency. Adjust the seasoning as per your preference. Set the sauce aside.

Barbeque Nation Style Cajun Potatoes (vegan)

For the potatoes
Wash the baby potatoes, pressure cook them with about 3/4th cup of water for 1 whistle. Let the pressure release on its own. Drain the potatoes. Do not peel off the skin. Once they have cooled a bit, gently smash the potatoes and set them aside.

Barbeque Nation Style Cajun Potatoes (vegan)

In a bowl, mix together all-purpose flour, cornflour, salt, pepper and water to make smooth, semi-thick lump-free batter.

Barbeque Nation Style Cajun Potatoes (vegan)

Heat oil in a flat pan. Once it has heated up well, reduce the flame to medium.

Dip the smashed potatoes in the batter and drop them in the hot oil. Fry them until they turn crisp and lightly golden.

Barbeque Nation Style Cajun Potatoes (vegan)

Remove them from the oil and let them drain for a minute. Do not let it cool down and turn limp.

Barbeque Nation Style Cajun Potatoes (vegan)

To serve
On a platter, lay the hot fried potatoes, top them with the sauce. Don’t skimp, add a generous helping. Top it with finely chopped red onions and some fresh coriander leaves. Serve it immediately.

Barbeque Nation Style Cajun Potatoes (vegan)

Barbeque Nation Style Cajun Potatoes (vegan)
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Barbeque Nation Style Cajun Potatoes (vegan)

Piping hot and crispy baby potatoes topped with a lip-smacking delicious cajun spiced vegan sauce served with a scattering of crunchy onions and some fresh coriander greens! The best way to enjoy potatoes!!

Course Appetizer, Brunch, Salad, Side Dish
Cuisine Indian American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 500 gms baby potatoes
  • 3/4-1 cup plain water to pressure the potatoes

Batter for the potatoes

  • 2 tbsp all purpose flour maida
  • 4 tbsp cornflour
  • salt & cracked black pepper to taste
  • water as needed

For the sauce

  • 3/4 cup vegan mayonnaise you can use regular mayo too
  • 2 tbsp cajun spice mix see the post for the recipe
  • 1/2 tsp paprika powder deghi mirch
  • water as needed to correct the consistency or use plant based milk/ regular milk for non-vegans
  • chopped red onions & fresh coriander suggested garnish

Instructions

For the sauce -

  1. In a mixing bowl, add the vegan mayo and the cajun seasoning. Mix well. Add some more paprika. Mix well. Add some water to adjust the consistency. Adjust the seasoning as per your preference. Set the sauce aside.

For the potatoes - 

  1. Wash the baby potatoes, pressure cook them with about 3/4th cup of water for 1 whistle. Let the pressure release on its own. Drain the potatoes. Do not peel off the skin. Once they have cooled a bit, gently smash the potatoes and set them aside. 

  2. In a bowl, mix together all-purpose flour, cornflour, salt, pepper and water to make smooth, semi-thick lump-free batter.

  3. Heat oil in a flat pan. Once it has heated up well, reduce the flame to medium. 

  4. Dip the smashed potatoes in the batter and drop them in the hot oil. Fry them until they turn crisp and lightly golden.

  5. Remove them from the oil and let them drain for a minute. Do not let it cool down and turn limp. 

To serve -

  1. On a platter, lay the hot fried potatoes, top them with the sauce. Don't skimp, add a generous helping. Top it with finely chopped red onions and some fresh coriander leaves. Serve it immediately. 

Love,
Shreya

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Barbeque Nation Style Cajun Potatoes (vegan)

Serradura | Portuguese Sawdust Pudding

Serradura | Portuguese Sawdust Pudding is one of the easiest and the quickest desserts you’ll ever make! It tastes super delicious and looks even prettier! It calls for basic pantry essentials and takes less 15 minutes to put together. Something everyone should definitely try sometime soon 🙂 

Serradura | Portuguese Sawdust Pudding is a relatively rich dessert so I chose to serve these in individual servings which are not too large. Although you can even make a large portion like a no-bake cake and serve it as slices too.

Serradura | Portuguese Sawdust Pudding

Serradura | Portuguese Sawdust Pudding also known as Macau pudding, is very well known Portuguese dessert. It is a layered dessert made with a simple combination o sweetened whipped cream and crumbled Marie biscuits. Serradura literally translates to sawdust in Portuguese because the texture of the crumbled Marie Biscuits resembles sawdust.

This pudding/ dessert is a classic no cook, no bake recipe. Although, it does take a while to set perfectly and hence can be planned for a great make-ahead dessert.

Serradura | Portuguese Sawdust Pudding

I had first tasted this pudding in Goa a few years ago. I really didn’t think I could actually like this dessert but two bites in and I loved the texture and the flavor. It was rich and yet so palatable. The unique texture of the pudding is something I really enjoyed the most. It is quite different from the other puddings or biscuit based desserts that we usually eat.

I recreated it a few times at home and I loved how easy it was to put together! Great for parties and get togethers, you can make them ahead of time and let them set for a few hours while you prep the other things. So if you have 15 minutes at hand and biscuits, some whipping cream and a couple of more ingredients, you are good to go!

Also, if you liked Serradura | Portuguese Sawdust Pudding for a party that you are planning, you’ll love some more Goan treats for that party!
Forminhas
Goan Chutney Sandwiches
Beetroot Cutlets

So, let’s make some pudding!

To begin, break each biscuit into 3-4 pieces. Now, pulse them in the food processor/ grinder and make a fine powder.

Set this powder aside.

Serradura | Portuguese Sawdust Pudding

Next, in a large bowl, add the whipping cream. Start whipping it on a low speed and then gradually take to the highest speed. Whip the cream for 4-5 minutes. You will see soft peaks at this stage.

Add the condensed milk an vanilla extract next. Once again whip the cream with the condensed milk until you see stiff peaks. It will take another 5-7 minutes of whipping if using an electric whisk.

Serradura | Portuguese Sawdust Pudding

To assemble the pudding, take a few small glasses. Start with a layer of crushed biscuits and then top it with the whipped cream layer. Make similar alternating layers to fill the glass to the top.

Make sure you finish the topping with some crushed biscuits. Repeat the same steps for each glass. Garnish it in any way you fancy. Refrigerate the glasses for 3-4 hours before serving. They are best consumed the same day.

Serradura | Portuguese Sawdust Pudding

Serradura | Portuguese Sawdust Pudding
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Serradura | Portuguese Sawdust Pudding

Serradura | Portuguese Sawdust Pudding is an eggfree, quick no cook, no bake cream and cookie kind of dessert. 

Course Dessert
Cuisine Goan, Portiguese
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 dessert glasses
Author Shreya Ashish Tiwari

Ingredients

  • 24 nos. Marie/ Maria Biscuits
  • 3/4 cup heavy whipping cream
  • 1/4 cup sweetened, condensed milk adjust it further as per personal preference
  • 1 tsp vanilla extract

Instructions

  1. To begin, break each biscuit into 3-4 pieces. Now, pulse them in the food processor/ grinder and make a fine powder.

  2. Set this powder aside.

  3. Next, in a large bowl, add the whipping cream. Start whipping it on a low speed and then gradually take to the highest speed. Whip the cream for 4-5 minutes. You will see soft peaks at this stage. 

  4. Add the condensed milk an vanilla extract next. Once again whip the cream with the condensed milk until you see stiff peaks. It will take another 5-7 minutes of whipping if using an electric whisk. 

  5. To assemble the pudding, take a few small glasses. Start with a layer of crushed biscuits and then top it with the whipped cream layer. Make similar alternating layers to fill the glass to the top.

  6. Make sure you finish the topping with some crushed biscuits. Repeat the same steps for each glass. Garnish it in any way you fancy. Refrigerate the glasses for 3-4 hours before serving. They are best consumed the same day.

Love,
Shreya

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Serradura | Portuguese Sawdust Pudding

Vegan Bread Rolls | How to make Bread Rolls

Vegan Bread Rolls | How to make Bread Rolls are crispy and delicious, made with a spicy potato filling. They come together really quickly too hence make for great tea-time snack! They can be customised as per one’s choice of ingredients. 

Vegan Bread Rolls | How to make Bread Rolls

I have forever loved Vegan Bread Rolls | How to make Bread Rolls and I never seem to have enough of them! They are literally my favourite snack in the whole wide world! I can have them every day and I would never get tired of them! It all started ever since I was a kid, my Mom would make hem often for us. No one, not even me, can make Bread Rolls as yummy as my Mom could and still can! I really don’t know what recipe she uses and I don’t even bother asking her. To this day, she makes the best Bread Rolls ever!

Vegan Bread Rolls | How to make Bread Rolls

Vegan Bread Rolls | How to make Bread Rolls were sort of a birthday tradition for me, I can’t really remember if my sisters had them for their birthdays, but I for sure did! No birthday of mine was ever complete without the rolls. It was an unspoken thing that Mom would make a large batch of these rolls and I would gulp down as many as I could straight from the wok to my plate 😉 Mom never said “no more” or “enough”, she just kept frying them and dishing them out. I remember my Papa loved them too just as much as I did. I probably get this from, the love for Bread Rolls. Not just any Bread Rolls, my Mom’s Bread Rolls! For some reason, I can’t remember if my sisters enjoyed them as much as I did back then. But then again, I rarely paid attention to them, I was the youngest of the lot and they are really older to me, like really, really older to me, so maybe I skipped a few details about them. Lol!

Coming to why I don’t try to replicate my Mom’s Bread Rolls. Simply because I would hate to ruin the sanctity of the flavour that my Mom magically wraps into them. She doesn’t add like a million things to them but they turn out heavenly every time! I don’t even make them in shape that she rolls them into – cylindrical and narrow. Those to me, are Mom’s rolls remember?! So, I have my own little recipe and I roll them into balls. They taste great and all but nowhere near my Mom’s. Lol! I say that without a twitch.

Vegan Bread Rolls | How to make Bread Rolls

Maybe, sometime in the future, I’ll cave and ask for her recipe and probably even give it go because I want to be able to have them more often. But for now, I am so happy to have her make them for me as often as I want! And the look on her face when I tell her to make me some is priceless. Her whole face lights up when I request for something specifically cooked by her. She keeps saying I can cook so much better and more than her, though I keep reminding her that I’ve taken all the inspiration from her. But she brushes it off with a careless wave of her hands.

Anyways, let me share my version of these Bread Rolls. This recipe is vegan. You can maybe use gluten-free bread and make it a V+GF snack!

Start with the Filling

Peel and mash the boiled potatoes. Season them with all ingredients mentioned below.

Give everything a good mix. Set it aside for 10 minutes so that the flavours are well absorbed.

Vegan Bread Rolls | How to make Bread Rolls

Next, divide the filling into small portions. Set them aside.

For the bread

Cut the sides of the slices. Dip each slice in some water. Squeeze out as much water as possible (if the slices retain too much of the water, they will absorb a lot of oil while frying).

Place a portion of the ready filling in the centre of each squeezed slice of bread. Wrap the filling gently with the bread and then seal the edges well. Repeat this for all the slices of bread.

Vegan Bread Rolls | How to make Bread Rolls

Place the uncooked bread rolls in the refrigerator for 20 minutes (this step is crucial too, as it ensures that the rolls don’t absorb too much oil while frying).

Next, heat some oil in a large wok. Once the oil is hot, reduce the flame to medium.

Drop 2-3 bread rolls in the oil at a time. Fry them on all sides. Remove them from the oil once they have turned golden brown of all sides. Place the fried bread rolls on a kitchen paper to drain any excess oil.

Serve them piping hot with your favourite dips.

Vegan Bread Rolls | How to make Bread Rolls

Vegan Bread Rolls | How to make Bread Rolls
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Vegan Bread Rolls | How to make Bread Rolls

Spicy, crispy and absolutely scrumptious, these Vegan Bread Rolls will leave you craving for more! Enjoy them with tea/ coffee or just on their own and you'll simply love how yummy they are! 

Course Appetizer, Breakfast, Brunch, Lunch Box, Tea Time
Cuisine Indian
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 12 slices regular white bread use brown /GF bread as per your preference
  • 4 nos. boiled potatoes
  • 1/4 cup finely, chopped onions
  • 1 tsp chopped green chilies
  • salt & black pepper to taste
  • 1/2 tsp chaat masala
  • 1/4 tsp amchoor powder dry mango powder
  • 1/2 tsp cayenne pepper deghi mirch
  • 2 tsp chopped, fresh coriander leaves
  • 1/4 tsp minced, fresh ginger

Instructions

Start with the Filling -

  1. Peel and mash the boiled potatoes. Season them with all ingredients mentioned below.

  2. Give everything a good mix. Set it aside for 10 minutes so that the flavours are well absorbed.

  3. Next, divide the filling into small portions. Set them aside. 

For the bread -

  1. Cut the sides of the slices. Dip each slice in some water. Squeeze out as much water as possible (if the slices retain too much of the water, they will absorb a lot of oil while frying). 

  2. Place a portion of the ready filling in the centre of each squeezed slice of bread. Wrap the filling gently with the bread and then seal the edges well. Repeat this for all the slices of bread.

  3. Place the uncooked bread rolls in the refrigerator for 20 minutes (this step is crucial too, as it ensures that the rolls don't absorb too much oil while frying). 

  4. Next, heat some oil in a large wok. Once the oil is hot, reduce the flame to medium.

  5. Drop 2-3 bread rolls in the oil at a time. Fry them on all sides. Remove them from the oil once they have turned golden brown of all sides. Place the fried bread rolls on a kitchen paper to drain any excess oil. 

  6. Serve them piping hot with your favourite dips.  

Love,
Shreya

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Vegan Bread Rolls | How to make Bread Rolls

 

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Vegan Thai Green Curry Recipe | Thai Green Curry Paste are two of the easiest  things to put together with minimal ingredients and replicate your favorite takeout at home!! Adding veggies of your choice just makes it that much more yummy and you can pair it with some rice or some flat noodles, they really go so well with the curry. 

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Like for most people, Vegan Thai Green Curry Recipe | Thai Green Curry Paste was my first experience with Thai cuisine and I can say it is still one of my favorites. Though Thai curries can sometimes have a bit too much of heat, this curry is just the opposite. It is quiet herby, has very mild heat which is almost sweetish from the coconut milk tat form the base of the curry.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

I have made the Green Thai Curry paste at home too. It is rather easy and you can avoid the main Thai ingredients like fish sauce and shrimp paste that might be in the store bought curry paste. So, the choice is yours, you can either make the paste at home or use the ready made paste from a jar. I wouldn’t suggest storing the homemade paste for too long, so it is better if you make it in smaller batches and use it like 2-3 times and then make a fresh batch for your next round of curries! That way the flavor remains really fresh and robust. You can make this Vegan Thai Green Curry Recipe | Thai Green Curry Paste for meal prepping too and plan ahead.

I have used a lot of veggies here like broccoli, carrots, bell peppers, etc. You can add any veggies to the curry or maybe some tofu  too. My hubby is not a fan of tofu so I usually skip it if we are both having the curry. The most important thing is that you use really fresh produce for this curry because that makes the most difference to the flavors.

Let us start making the Curry Paste and the Vegan Thai Green Curry now.

For the paste –
Add all the ingredients in a blender and make a paste using a little water. The paste should be a bit coarse but not too much.

For the curry-
Prep your veggies. Do not slice/ cut the veggies too finely. They need to be bite sized.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Boil the carrots, broccoli and baby corn for 5-6 minutes. Drain and set them aside.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

That’s the paste ready for the curry and the rest of veggies too.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Heat oil in a wide pan.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Add the curry paste to the hot oil and sauté it for about 8-10 minutes on medium heat. You will see the oil separating on the sides.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Now, add all the veggies. Season with some salt. Mix well.

Let the veggies sauté for about 5 minutes.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Add soy sauce (tamari or vegan fish sauce) and mix well.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Add the coconut milk. Stir gently.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Cover the pan for the next 8-10 minutes and let the curry simmer.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Once done, garnish with some chopped coriander leaves and Thai basil (I didn’t have any basil).

Serve it steaming hot with some plain steamed rice/ jasmine rice/ noodles, etc.

Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Vegan Thai Green Curry Recipe | Thai Green Curry Paste
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Vegan Thai Green Curry Recipe | Thai Green Curry Paste

Vegan Thai Green Curry is fresh, herby and full of mild heat with the most aromatic coconut curry that sweetish yet flavorsome and robust! Pair this vegan curry with some rice or flat noodles for a great Gluten free meal that comes together in under an hour! 

Course Main Course
Cuisine South East Asian, Thai
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

For the paste

  • 1 nos. small red onion you can sub this with 2-3 shallots
  • 5 cloves garlic
  • 2 inch piece of ginger
  • 2-3 stalks teder lemongrass, chopped
  • 1+1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp cracked black pepper
  • a handful of fresh coriander stalks
  • coriander leaves for garnish
  • salt to taste

For the curry

  • 3 tbsp oil any neutral tasting oil should work
  • 200 ml full fat coconut milk or skimmed
  • 1 tbsp soy sauce or tamari/ vegan fish sauce
  • 1 cups colured bell peppers, button mushroom, etc cut into bite sized pieces
  • 1/2 cup each of baby corn, carrots and broccoli cut into bite sized pieces

Instructions

For the paste

  1. Add all the ingredients in a blender and make a paste using a little water. The paste should be a bit coarse but not too much.

For the curry

  1. Prep your veggies. Do not slice/ cut the veggies too finely. They need to be bite sized.

  2. Boil the carrots, broccoli and baby corn for 5-6 minutes. Drain and set them aside.

  3. That's the paste ready for the curry and the rest of veggies too.

  4. Heat oil in a wide pan.

  5. Add the curry paste to the hot oil and sauté it for about 8-10 minutes on medium heat. You will see the oil separating on the sides.

  6. Now, add all the veggies. Season with some salt. Mix well. Let the veggies sauté for about 5 minutes.

  7. Add soy sauce (tamari or vegan fish sauce) and mix well.

  8. Add the coconut milk. Stir gently.

  9. Cover the pan for the next 8-10 minutes and let the curry simmer. 

  10. Once done, garnish with some chopped coriander leaves and Thai basil (I didn't have any basil).

  11. Serve it steaming hot with some plain steamed rice/ jasmine rice/ noodles, etc.

 Love,

Shreya

 

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Vegan Waffle Recipe | Waffle Recipe

Vegan Waffle Recipe | Waffle Recipe is a delicious take on a classic, it is just as fluffy, moist from within and crispy on the edges! A perfect recipe for poultry free and dairy free waffle is hard to come by, but this one does the job! You’ll probably want to make them all the time once you’ve tried them! Besides, you can freeze these waffles too, so yay for that! 

Vegan Waffle Recipe | Waffle Recipe

Vegan Waffle Recipe | Waffle Recipe is thick, has the most moist crumb and the edges have the perfect crispiness. They are not too sweet but you can always adjust that as per your preference. But I would suggest that you don’t load them with too much sugar because then, all the maple syrup and fruits on the side or maybe some vegan ice cream as toppings, will really make the sweetness too overwhelming. So, just saying that you may want to rethink before you add any extra sugar to the batter 🙂

Vegan Waffle Recipe | Waffle Recipe

Vegan Waffle Recipe | Waffle Recipe comes with a bonus!! One batter, three flavors. Yes, these are chocolate waffles, birthday cake sprinkle waffles and the classic vanilla waffles. And not just that, I am going to share with you some tricks to transform this batter into a few more flavors. So, all you need to do is make a bowlful of this batter and go creative with the flavors!!

Vegan Waffle Recipe | Waffle Recipe

As you can see up close, the texture is really nice and the color too is perfect. My husband who is the real waffle lover between the two of us, approved these Vegan Waffle Recipe | Waffle Recipe quite happily. I didtry a few recipes earlier too, but they always lacked the texture somehow. But this recipe worked well without having to use many alternate ingredients. I have made it 3-4 times so far and only when i was fully satisfied, I thought, let me share this with you guys since people often ask me for poultry free recipes and this will fit the bill!

Vegan Waffle Recipe | Waffle Recipe

We had our Vegan Waffle Recipe | Waffle Recipe with classic maple syrup (didn’t drizzle much while I shot these as wanted to focus on the texture). You can enjoy them with vegan whipped cream, Fruit compotes, vegan strawberry jam. If you are not following a vegan diet, honey tastes really good on waffles too. You can pair these with a large scoop of your favorite ice cream! That’s my favorite way, in fact the only way I ever have a few bites of any waffle.

Vegan Waffle Recipe | Waffle Recipe

As you see in the picture just above, these waffles soaked the syrup really well. That’s how soft an fluffy they turn out. I will share in the recipe how we make the egg replacer and also how we make the flavored batters.

I will share the other variations that you can go for in terms of flavors which I have not made with this batter but you can try below.

Choco chip Waffles – Add about 3 tbsp. of Choco chips (vegan or regular) to the plain vanilla batter, mix well and pour onto the hot waffle maker and cook as per my recipe below.

Almond Waffles – Add @ tbsp. of almond flour/ meal to every 1 cup of plain vanilla batter, mix well and pour on the hot waffle maker and cook as per my recipe below.

Strawberry Waffles – Just add some chopped strawberries to the plain vanilla batter, mix gently and pour on the hot waffle maker and cook as per my recipe below.

These are just a few basic ideas for you guys to play around with. You can create more variations if you like.

Vegan Waffle Recipe | Waffle Recipe

Let us quickly get on with recipe.

How to make the flax egg?

Mix 2 tbsp. of flax meal (ground flax seeds, I ground my own flaxseeds to make this meal) with 4 tbsp. plain water. Mix these well. Set them aside in the refrigerator for 10 minutes. It will thicken and develop an egg like texture.

Vegan Waffle Recipe | Waffle Recipe Vegan Waffle Recipe | Waffle Recipe

Heat the waffle maker as per the instruction manual.

Now, mix the dry ingredients in a bowl. Make sure there are lumps.

Next, add the wet ingredients the dry ingredients including the flax egg which we had kept ready.

Whisk until the batter is smooth. But do not overmix.

Divide the batter in 3 equal parts to flavor them. I made 2-3 waffles of each flavor.

The first part will remain as plain vanilla.

The second is chocolate batter, add 1.5 tbsp. cocoa powder and mix well. If the batter looks dry, add a few drops of almond/ plant based milk to correct the consistency.

Vegan Waffle Recipe | Waffle Recipe

The third is for birthday cake sprinkles batter. Add 1 tsp. of sprinkles to the batter and mix well.

Vegan Waffle Recipe | Waffle Recipe

Apply some oil on the waffle make plates. Ensure you grease it well.

Now, pour about 4-5 tbsp. of batter in each section of the waffle maker.

Vegan Waffle Recipe | Waffle Recipe

Close the waffle maker and let the waffles cook as per instructions on the waffle maker. My waffle maker takes about 6-7 minutes to make crispy, golden brown waffles. So please check your waffle maker and follow the instructions. Every waffle make has different heat adjustment levels so be careful and do not burn them.

Make all the waffles similarly using the different batters. I could make 9-10 small- medium waffles. You can make 5 large square/ round waffles but we prefer them slightly small and point edged.

Serve them hot/ warm with your favorite toppings!

How to freeze them?

Once these waffles have cooled completely, wrap each waffle in cling wrap and place them in a freezer safe container and place them in the freezer. When you have to consume them, simply thaw them at room temperature for 15-20 minutes. Then reheat them in waffle maker. Do not burn them, just reheat them and they turn nice and crispy again. They can frozen for up to 6-7 days. Maybe more but I haven’t tried.

Vegan Waffle Recipe | Waffle Recipe

Vegan Waffle Recipe | Waffle Recipe
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Vegan Waffle Recipe | Waffle Recipe

This a delicious take on a classic, it is just as fluffy, moist from within and crispy on the edges! A perfect recipe for poultry free and dairy free waffle is hard to come by, but this one does the job! You'll probably want to make them all the time once you've tried them! Besides, you can freeze these waffles too, so yay for that!

Course Breakfast, Brunch, Christmas, Dessert
Cuisine American, Belgian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 small waffles
Author Shreya Ashish Tiwari

Ingredients

Dry Ingredients

  • 1 tbsp baking powder
  • 2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 cup castor sugar

Wet Ingredients

  • 1 tbsp vanilla extract
  • 2 tbsp flax seeds, ground plus 4 tbsp plain water to be mixed in
  • 1/2 cup nuetral flavored cooking oil
  • 2 cups almond milk you can soy/ coconut milk instead

Instructions

How to make the flax egg?

  1. Mix 2 tbsp. of flax meal (ground flax seeds, I ground my own flaxseeds to make this meal) with 4 tbsp. plain water. Mix these well. Set them aside in the refrigerator for 10 minutes. It will thicken and develop an egg like texture.

The Waffles

  1. Heat the waffle maker as per the instruction manual.

  2. Now, mix the dry ingredients in a bowl. Make sure there are lumps.

  3. Next, add the wet ingredients the dry ingredients including the flax egg which we had kept ready. Whisk until the batter is smooth. But do not overmix.

  4. Divide the batter in 3 equal parts to flavor them. I made 2-3 waffles of each flavor.

  5. The first part will remain as plain vanilla.

  6. The second is chocolate batter, add 1.5 tbsp. cocoa powder and mix well. If the batter looks dry, add a few drops of almond/ plant based milk to correct the consistency.

  7. The third is for birthday cake sprinkles batter. Add 1 tsp. of sprinkles to the batter and mix well.

  8. Apply some oil on the waffle make plates. Ensure you grease it well.

  9. Now, pour about 4-5 tbsp of batter in each section of the waffle maker.

  10. Close the waffle maker and let the waffles cook as per instructions on the waffle maker. My waffle maker takes about 6-7 minutes to make crispy, golden brown waffles.

  11. So please check your waffle maker and follow the instructions. Every waffle make has different heat adjustment levels so be careful and do not burn them.

  12. Make all the waffles similarly using the different batters. I could make 9-10 small- medium waffles. You can make 5 large square/ round waffles but we prefer them slightly small and point edged.

  13. Serve them hot/ warm with your favorite toppings!

How to freeze them?

  1. Once these waffles have cooled completely, wrap each waffle in cling wrap and place them in a freezer safe container and place them in the freezer.

  2. When you have to consume them, simply thaw them at room temperature for 15-20 minutes. Then reheat them in waffle maker.

  3. Do not burn them, just reheat them and they turn nice and crispy again. They can frozen for up to 6-7 days. Maybe more but I haven't tried.

Recipe Notes

I have used almond milk as I has a carton with me which I had used to try some smoothies. You can use coconut milk/ oat milk, soy milk, etc.

 

Love,
Shreya

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 Adapted from Courtney’s Homestead.

 

Goan Style French Beans Foogath | Beans Foogath

Goan Style French Beans Foogath | Beans Foogath is a quick, mildly spiced yet sweet Goan preparation made with French beans and fresh coconut. It is vegan and gluten free too, so perfect if one is following a particular diet. 

Goan Style French Beans Foogath | Beans Foogath

Goan Style French Beans Foogath | Beans Foogath also known as Fugad in Portuguese, is nothing but any vegetable steam cooked with fresh coconut. It is not at all spicy and has a tad bit sweetness too. A Foogath can be made other veggies too, like cabbage or cauliflower. Although, in our home, we prefer just the French beans version over any other veggies. It is another Goan favorite as my hubby loves this preparation alongside some soft roti (flatbread) or with some daal (lentils) and steamed rice.

Do try some other traditional Goan recipes

Goan Bolinhas 
Goan Chutney Sandwiches
Goan Forminhas
Beetroot Cutlets

You can also enjoy Goan Style French Beans Foogath | Beans Foogath on it’s own like a quick salad. Since it takes about 20-25 minutes to put this together, it is just the perfect salad recipe one could try. You could even pair with a glass of juice or some fresh fruits and some nuts to make a complete meal out of it.

Goan Style French Beans Foogath | Beans Foogath

As I mentioned above that Goan Style French Beans Foogath | Beans Foogath is mildly spiced and yet a bit sweet too. The sweetness comes from fresh coconut, the French beans themselves and the onions used in this recipe. Although we use a mix of chilies to flavor the beans, there is not enough heat to call this preparation spicy or too hot. You can definitely add more heat to suit your palate but that is not the original way to make them. So I’ll urge you to try it my way once and you’ll love this humble veggie!

Goan Style French Beans Foogath | Beans Foogath

Let us make some Goan Style French Beans Foogath | Beans Foogath. 

Wash, pat dry and string the French beans. Slice them as desired although I slice them diagonally. Prep the other ingredients too.

Goan Style French Beans Foogath | Beans Foogath

Next, heat the oil in a wide pan. Add the whole red chili, slit green chili, curry leaves, mustard seeds and cumin seeds. Let these crackle for a minute.

Goan Style French Beans Foogath | Beans Foogath

Add the chopped onions next. Cook them over medium heat until they turn translucent. Season with sugar and salt.

Add the sliced beans. stir everything well. Allow the beans to sauté for 3-4 minutes.

Next, add about 1/4th cup of water and cover the pan with a lid. Allow the beans to cook for 5-7 minutes on low heat.

Open the lid, add grated coconut. Mix well. Cook for another 2 minutes.

Turn off the heat. Garnish the Goan Style French Beans Foogath | Beans Foogath with some more grated coconut and serve hot. though it tastes amazing even when it has cooled down).

Goan Style French Beans Foogath | Beans Foogath

Goan Style French Beans Foogath | Beans Foogath
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Goan Style French Beans Foogath | Beans Foogath

Goan Style French Beans Foogath | Beans Foogath is a quick, mildly spiced yet sweet Goan preparation made with French beans and fresh coconut. It is vegan and gluten free too

Course Lunch Box, Main Course, Salad
Cuisine Goan, Indian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 500 gms French beans, fresh
  • 1/2 cup chopped onions
  • a sprig of curry leaves
  • 2 tsp oil
  • 1 nos. green chili, slit
  • 1 nos. kashmiri red chili, whole
  • 1/4 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • salt to taste
  • 1/4 tsp granulated sugar
  • 1/2 cup grated coconut, fresh plus extra, for garnish

Instructions

  1. Wash, pat dry and string the French beans. Slice them as desired although I slice them diagonally. Prep the other ingredients too.

  2. Next, heat the oil in a wide pan. Add the whole red chili, slit green chili, curry leaves, mustard seeds and cumin seeds. Let these crackle for a minute.

  3. Add the chopped onions next. Cook them over medium heat until they turn translucent. Season with sugar and salt.

  4. Add the sliced beans. stir everything well. Allow the beans to sauté for 3-4 minutes.

  5. Next, add about 1/4th cup of water and cover the pan with a lid. Allow the beans to cook for 5-7 minutes on low heat.

  6. Open the lid, add grated coconut. Mix well. Cook for another 2 minutes.

  7. Turn off the heat. Garnish the Goan Style French Beans Foogath | Beans Foogath with some more grated coconut and serve hot. though it tastes amazing even when it has cooled down).  

Recipe Notes

This recipe is best consumed on the same day within a couple of hours from preparation. 

Do not overcook the beans, they must retain a bit of crunch and color. 

Love,
Shreya

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Goan Style French Beans Foogath | Beans Foogath

 

Bolinhas | Bolinhos de Coco

Bolinhas | Bolinhos de Coco is a popular Goan tea-time cookie. They are deliciously flavored with cardamom, made with traditional ingredients like coconuts and semolina. These cookies are often baked at home and also found across Goa, in bakeries and cafés. 

Bolinhas | Bolinhos de Coco

Bolinhas | Bolinhos de Coco can be made with or without the egg whites. The traditional version does have egg whites which id definitely very yummy. However, I have made them with just the yolks a few times and we have loved them. My hubby, who loves Goan treats, loves these and completely agrees with ones just with the yolks. The yolks add much richness to these cookies, every bite is full of flavor and freshness from the cardamom. I can assure you, one cookie won’t be enough. It is addictive, I remember having a few at one go as a kid. Back then, our neighbor Penelope, who was a native Goan, would bring these back with her from her trips to her hometown. She would lovingly share some with our family too. It was then, that I had first tasted Bolinhas | Bolinhos de Coco. Our family loved it’s rustic look and the mild juiciness in every bite that came from the coconuts and semolina.

Bolinhas | Bolinhos de Coco

Bolinhas | Bolinhos de Coco are definitely juicy. You won’t find any juices dripping from them as you eat them. But juicy, as in, the ingredients used tend to retain their moisture to a certain degree even after being baked. That is why one will find the cookies very succulent yet having the perfect texture of an ideal cookie. The flavor is very traditional as I mentioned earlier, but some may use vanilla extract if they prefer. However, I always just add some cardamom. It has the most exotic aroma and very earthy at the same time. So, anyone worrying that these Bolinhas | Bolinhos de Coco may have a strong aroma of coconuts or egg yolk, be rest assured, you probably will need to be told about the ingredients if you didn’t already know! That’s how amazing these cookies smell!

Bolinhas | Bolinhos de Coco

Anyone who has been following my little space would know well enough that I prefer egg free cookies, but with Bolinhas | Bolinhos de Coco, I would have it no other way. It is an age old recipe and best followed similarly for the best taste.

Let us bake some Bolinhas | Bolinhos de Coco. These can be stored in airtight containers for 4-5 days.

In a blender, add water and freshly grated coconut. Make a grainy paste. Set it aside.

Bolinhas | Bolinhos de Coco

In a large bowl, beat together the powdered sugar and ghee. They will look a bit crumbly but just mix well.

Bolinhas | Bolinhos de Coco

Add the egg yolk. Beat them all again until the mixture looks light and fluffy.

Bolinhas | Bolinhos de Coco

Now, add the coconut paste, semolina and cardamom powder.

Bolinhas | Bolinhos de Coco

Mix well. Cover the bowl with some cling wrap or any lid.

Let this mixture refrigerate for 6-8 hours.

Remove the mixture from the refrigerator. Add baking powder and mix well.

Preheat the oven at 155’C.

Grease your palms with ghee. Divide the dough into small balls. Place these balls a little apart on a parchment lined tray.

Bolinhas | Bolinhos de Coco

You can make some patterns on each ball using a fork.

Bake them for 15 minutes with just the lower baking rods. After 15 minutes, move one of the cookies on the tray in the oven to set if they have set. If the cookie moves easily, turn on the upper baking rods too and bake until the tops turn golden.

Cool the baked Bolinhas on a cooling rack. Store them in an airtight jar or serve with tea/ coffee.

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Bolinhas | Bolinhos de Coco

Bolinhas | Bolinhos de Coco are coconut and semolina based Goan cookies, enjoyed with tea/ coffee or just as a snack. They are easy to make and call for just basic everyday ingredients. 

Course Christmas, Snack, Tea Time
Cuisine Goan
Prep Time 8 hours
Cook Time 22 minutes
Total Time 8 hours 22 minutes
Servings 14 small bolinhas
Author Shreya Ashish Tiwari

Ingredients

  • 85 gms fresh coconut, grated
  • 85 gms semolina/ rawa/ suji
  • 1 nos. large egg yolk
  • 85 gms powdered sugar
  • 1/4 tsp cardamom powder
  • 1.5 tbsp ghee
  • 1/3 tsp baking powder
  • 25 ml plain water to grind the grated coconut

Instructions

  1. In a blender, add water and freshly grated coconut. Make a grainy paste. Set it aside.

  2. In a large bowl, beat together the powdered sugar and ghee. They will look a bit crumbly but just mix well.

  3. Add the egg yolk. Beat them all again until the mixture looks light and fluffy.

  4. Now, add the coconut paste, semolina and cardamom powder.

  5. Mix well. Cover the bowl with some cling wrap or any lid.

  6. Let this mixture refrigerate for 6-8 hours.

  7. Remove the mixture from the refrigerator. Add baking powder and mix well.

  8. Preheat the oven at 155'C.

  9. Grease your palms with ghee. Divide the dough into small balls. Place these balls a little apart on a parchment lined tray.

  10. You can make some patterns on each ball using a fork.

  11. Bake them for 15 minutes with just the lower baking rods. After 15 minutes, move one of the cookies on the tray in the oven to set if they have set. If the cookie moves easily, turn on the upper baking rods too and bake until the tops turn golden.

  12. Cool the baked Bolinhas on a cooling rack. Store them in an airtight jar or serve them with tea/ coffee.

Love,
Shreya

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Bolinhas | Bolinhos de Coco

 

 

Adapted from Hildastouchofspice.

How to make Royal Falooda | Rose Falooda

Today I’ll share an easy recipe on How to make Royal Falooda | Rose Falooda at home with just a few ingredients and even fewer steps! Royal Falooda is a popular South Asian dessert drink, loaded with so many delicious elements that it is absolutely irresistible. It is a popular street food and also served in restaurants. But, making it at home is very easy, takes very little time a bit of planning ahead! 

How to make Royal Falooda | Rose Falooda

I wanted to share a recipe on How to make Royal Falooda | Rose Falooda at home since forever but we usually have it outside, we have a few favorite spots for this delicacy and we are loyal customers! But ever since the lockdown started, it is but obvious that we are cooking a lot more at home and eating out/ ordering in is not advisable. And this Falooda happens to be one thing the hubby and I both craved a lot. So, I decided to do things at home and made some for ourselves over the weekend. Well, the entire week feels like a weekend except when I see my hubby working away on his laptop, lol!! Making it for the weekend meant hubby would spare a few minutes to actually sit down and enjoy his favorite treat!

How to make Royal Falooda | Rose Falooda

The best part was I found some fresh cherries just a day before I had planned for Royal Falooda at home! I was so excited because I detest the candied/ glazed cherries on my Falooda. But a fresh cherry is literally “the cherry on the icing” kind of thing for me!! Apart from these cherries there wasn’t anything that I needed to get from the stores. Since Falooda is made up of layers, it uses a different ingredients for different layers.

Rose Syrup – You can make your own syrup at home or use store bought. I use Rooh Afza for this as I always it at home. Adding this is very important for that fragrance and the gorgeous pink hue.

Vanilla Ice Cream – I made my own ice cream, at home 2 days ahead of making this Royal Falooda | Rose Falooda. Click here for the recipe of 3 ingredient vanilla ice cream. Or make Kulfi Falooda, tastes just as good! Use my Kesar Pista kulfi recipe for the same. You can use vegan ice creams too if you prefer plant free versions.

Sabja Seeds – Sweet basil seeds or Tukmaria seeds, are easily available in stores. They are easily confused with chia seeds based on appearance but they are different.

Falooda Sev – The vermicelli (sev) is store bought here as I had some at home. You can make it from scratch with corn flour and arrowroot flour. Alternatively, wheat flour can be used to make them too. I have never made it at home so I am not sure about the texture. I like the store bought ones and used them.

Milk – Use chilled milk. Milk at room temperature will definitely not taste good. You an use vegan milk for a plant-free version.

Nuts – You can add sliced pistachios, almonds or some cashews too. We just like pistachios, so I didn’t add any other nut.

Jelly – Jelly has to be my favorite add-in! You can use any flavor you prefer. I have used raspberry jelly/ Jell-O premix and it tastes so good! Strawberry, rose or mixed fruit flavored jelly/ Jell-O will work well for Royal Falooda.

 

How to make Royal Falooda | Rose Falooda

Let’s see How to make Royal Falooda | Rose Falooda at home! I have tried to take stepwise pictures as always but I couldn’t for the assembling bit because, well you know! You need to be real fast when layering because the elements can quickly blend into each other, not the best thing if there is a shoot already planned and is underway. So that’s that!

Preparation

Take 1/2 cup of chilled milk in a bowl, add 3 tbsp. of rose syrup. Mix well. Refrigerate it until needed.

How to make Royal Falooda | Rose Falooda

Prepare the jelly as per the instructions on the pouch. It usually sets in about 30 minutes. Once it has set, cut into cubes before adding in the Falooda.

How to make Royal Falooda | Rose Falooda

Soak the Sabja seeds in 3-4 tablespoons of water. It take about 20 minutes for it to hydrate. Set it aside while that happens.

How to make Royal Falooda | Rose Falooda How to make Royal Falooda | Rose Falooda How to make Royal Falooda | Rose Falooda

Ice cream was homemade. So that was made the day before.

Cook the vermicelli as per the instruction on the pouch or use homemade. I used rice vermicelli. I cooked them for 5-6 minutes in 1.5 cups of boiling water. Drained them and washed them with chilled water to stop them from cooking any further.

Keep the ready vermicelli aside.

How to make Royal Falooda | Rose Falooda How to make Royal Falooda | Rose Falooda How to make Royal Falooda | Rose Falooda How to make Royal Falooda | Rose Falooda

Assemble

In a dessert/ tall glass, add 2 tsp. of soaked Sabja seeds. Top it with 1 tbsp. of rose syrup.

Next, add 3 tbsp. of the cooked vermicelli (Falooda sev)

Add cubed jelly/ Jell-O. Add 1/2 tsp of soaked Sabja seeds again.

Repeat the above mentioned layers once again.

Add 1/4 cup of chilled rose milk. Add some jelly/ Jello-O cubes and some more soaked Sabja seeds. Pour 1/2 tsp of rose syrup.

Top it all with a scoop of ice cream. Garnish with cherries, nuts, etc. as per your preference. Make another portion following the same steps.

Serve immedietely.

How to make Royal Falooda | Rose Falooda

How to make Royal Falooda | Rose Falooda
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How to make Royal Falooda | Rose Falooda

Royal Falooda is a delicious dessert drink from South Asia, popular as a street food. It is made with flavored milk, sweet basil seeds, rose syrup, cubes of jelly/ jell-o, some nuts and vermicelli. It gets a final flourish of a large scoop of ice cream on the top, thus making it a beautiful mélange of textures and flavors!   

Course Dessert, Drinks
Cuisine Asian, Indian
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup chilled milk you can use vegan milk
  • 6 tbsp rose syrup
  • 1 packet raspberry/ strawberry jelly/ Jell-O
  • 2 tsp sweet basil/ sabja seeds
  • 1/2 cup rice vermicelli, uncooked
  • 2-3 scoops vanilla ice cream you can use vegan ice cream
  • chopped nuts as per your preference suggested serving
  • cherries, optional fresh or glazed

Instructions

Preparation -

  1. Take 1/2 cup of chilled milk in a bowl, add 3 tbsp. of rose syrup. Mix well. Refrigerate it until needed.

  2. Prepare the jelly as per the instructions on the pouch. It usually sets in about 30 minutes. Once it has set, cut into cubes before adding in the Falooda.

  3. Soak the Sabja seeds in 3-4 tablespoons of water. It take about 20 minutes for it to hydrate. Set it aside while that happens.

  4. Ice cream was homemade. So that was made the day before.

  5. Cook the vermicelli as per the instruction on the pouch or use homemade. I used rice vermicelli. I cooked them for 5-6 minutes in 1.5 cups of boiling water. Drained them and washed them with chilled water to stop them from cooking any further.

  6. Keep the ready vermicelli aside.

Assemble -

  1. In a dessert/ tall glass, add 2 tsp. of soaked Sabja seeds. Top it with 1 tbsp. of rose syrup.

  2. Next, add 3 tbsp. of the cooked vermicelli (Falooda sev).

  3. Add cubed jelly/ Jell-O. Add 1/2 tsp of soaked Sabja seeds again.

  4. Repeat the above mentioned layers once again.

  5. Add 1/4 cup of chilled rose milk. Add some jelly/ Jello-O cubes and some more soaked Sabja seeds. Pour 1/2 tsp of rose syrup.

  6. Top it all with a scoop of ice cream. Garnish with cherries, nuts, etc. as per your preference. Make another portion following the same steps 

  7. Serve immedietely.

Love,
Shreya

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How to make Royal Falooda | Rose Falooda

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is a popular snack made with deliciously spicy and sweet coconut chutney layered between two slices of soft bread. They can be served as warm sandwiches or as cold sandwiches. They look so pretty and make the cutest tea time finger sandwiches.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is something that my hubby introduced me to soon after we got married. Since he had spent many years in Goa and being in a culinary school, this North Indian boy from Mumbai had outgrown his love regular green chutney sandwiches and developed a taste for these tangy, spicy and yet sweet chutney sandwiches.

The first time he asked me to make them, I was a bit skeptical as it would be sweet and tangy at the same time and he just gave a quick recipe without measurements, nothing! Just something that remembered from his first year at school. I just couldn’t wrap my head around it as I was fairly new to cooking as well and I needed some measurements, lol! I had vague memories of having tasted this kind of sandwich in the school days in someone’s lunch box but I just didn’t remember whether I had liked them back then or not! My hubby encouraged me to make a batch, savor it and thank him later! And thank him I did! It was very delicious and totally different from the regular chutney sandwiches that I’ve grown up on.

The typical North Indian chutney is different from the Goan counterpart. The best part was the sweet flavor accompanied by the tang in every bite. This chutney is a regular feature at my home along with the North India version too. To be honest, I like the Goan version for my sandwiches now and the North Indian version with my Samosas or chaat items, etc.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is so easy to make too, just a handful of ingredients and that’s it. We prefer the chutney a tad bit spicy too, but if you make them for kids then do reduce the spice index to your preference. We prefer cold chutney sandwiches. I avoid using butter for the sandwiches as it is not really needed, but you can butter the slices if you prefer. This chutney stays fresh in the refrigerator for a good one week’s time in a glass or porcelain container. The consistency of the chutney is important, do not make it too runny. Keep it nice and thick so that it spreads like a smooth layer on the bread.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

I love that bright green color too, it is so vibrant! You can see the consistency of the chutney here, it is very thick and smooth at the same time. That is how it should be, so add very little water when you blend it. This chutney has so many uses apart from using them in sandwiches. We love this chutney with Dhokla too, or with some idlis as well. You can even pair this chutney with dosa or literally anything! But I would suggest that do not make a very large batch, keep making fresh batch every week for sandwiches, etc. That way you can enjoy them fresh. And yes, this chutney is absolutely vegan and gluten free.

Let us make a batch of Goan Green Chutney to make some Goan Chutney Sandwiches!

For the Chutney –

Wash all the ingredients well.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

Chop/ grate the coconut roughly. Chop the onions too.

I have used tamarind paste, you can vinegar if you do not have tamarind.

Just blend everything together using 2-3 tbsps. of water. Store this chutney in a glass or porcelain jar. It stays fresh for a week.

To make the sandwiches-

Take a few slices of bread (you can use gluten free too). Apply this chutney on both the slices. Put them together. Slice them and serve them fresh or wrap the sandwiches with some cling film and refrigerate them for a few hours before serving them. You can even use toasted bread.

If you wish, apply butter (vegan or regular) before applying the chutney. I have not used any butter.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich
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How to make Goan Chutney Sandwich | Goan Chutney Sandwich

How to make Goan Chutney Sandwich | Goan Chutney Sandwich is a popular snack made with deliciously spicy and sweet coconut chutney layered between two slices of soft bread. They can be served as warm sandwiches or as cold sandwiches. They look so pretty and make the cutest tea time finger sandwiches.

Course Breakfast, Brunch, Christmas, Easter, Lunch Box, Snack, Tea Time
Cuisine Goan, Indian
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup fresh cilantro/ coriander leaves
  • 1 cup fresh coconut chopped/ grated
  • 1 tsp tamarind paste or vinegar
  • 1 nos. medium sized onion
  • 2-3 nos. green chilies reduce the quantity as per preference
  • 3-4 cloves fresh garlic
  • salt to taste
  • 1 tsp whole cumin seeds jeera dana
  • 1 tsp sugar
  • sliced bread, as needed regular/ glutenfree as per perference
  • butter, as needed regular/ vegan as per preference

Instructions

For the Chutney-

  1. Wash all the ingredients well.

  2. Chop/ grate the coconut roughly. Chop the onions too.

  3. I have used tamarind paste, you can vinegar if you do not have tamarind.

  4. Just blend everything together using 2-3 tbsps. of water. Store this chutney in a glass or porcelain jar. It stays fresh for a week.

To make the sandwiches-

  1. Take a few slices of bread (you can use gluten free too). Apply this chutney on both the slices. Put them together. Slice them and serve them fresh or wrap the sandwiches with some cling film and refrigerate them for a few hours before serving them. You can even use toasted bread.

  2. If you wish, apply butter (vegan or regular) before applying the chutney. I have not used any butter.

Love,
Shreya

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How to make Goan Chutney Sandwich | Goan Chutney Sandwich

 

Lemon Vanilla Madeleines | How to make French Madeleines

Lemon Vanilla Madeleines | How to make French Madeleines are light, buttery tea cakes, often thought of as cookies and they can be recognized by their scalloped shell shape. It is kind of ribbed on one side and a small hump on the other side. They have a wonderfully moist crumb and a slightly crisp edge. They are best eaten when they fresh and warm out of the oven. 

Lemon Vanilla Madeleines | How to make French Madeleines

Lemon Vanilla Madeleines | How to make French Madeleines can be made with a variety of different flavors but the classic lemon-vanilla combination is just a favorite amongst many, and rightfully so! It has the most amazing aroma as they bake, citrusy and so summery. These dainty little cookie like cakes are the perfect tea time offering. They are most often than not, dusted with some powdered sugar just before they are served warm, straight out of the oven. One could also glaze them with a light lemony sugar syrup. They taste the best on the first day when they are baked.

Their origin can be traced back to French town Commercy, Lorraine somewhere in the 18th century. I read somewhere that these dainty little confectioneries were served to Stanislaw Lezczynski, Duke of Lorraine. He liked them so much that he named them “Madeleines” after the girl who made them. Well, that is the little story behind these delicious bites.

Lemon Vanilla Madeleines | How to make French Madeleines

Lemon Vanilla Madeleines | How to make French Madeleines have a very light texture. This is because of the recipe used for making them involves making a genoise,  it is a sponge cake like batter. Like most sponges, it starts with the usual steps of beating eggs with sugar, followed by adding sifted flour and so on. The slight difference when making a genoise batter is that we add melted warm butter which gives a lot airiness to the end product, Madeleines, in this case. The melted butter should be warm so that it mixes well with batter and does not create streaks of flour.

These little cakes are unique for a reason, it is the shape. They are baked in scalloped shaped forms that gives them the ribbed patterns on one side and the tiny hump on the other. Although if you don’t have the classic Madeleine pan, use mini muffin tin or mini pie tins. It is crucial to properly butter and flour the forms/ tins so that they release as soon as they come out of the oven. 

The batter for the Madeleines can be used immediately post whipping it, you will neither get the correct texture nor the small humps. So the batter needs to rest and chill in the refrigerator for up to 2-3 hours before you can bake them. This batter can be stored for up to 2-3 days in the refrigerator, just keep it a bowl and cover it with a cling wrap. But do not store it beyond that because the Madeleines won’t have the perfect texture and they will lack the flavor.

I have been baking them for years following Joy of Baking and my suggestion us that you only bake as many Madeleines you plan to serve at one go, keep the remaining batter for 2-3 days and bake them in batches. But incase you baked them all in one go, you can store them for up to 48 hours post baking and cooling them in an airtight container. If you plan on serving them right away, only then dust them with sugar, else store them as is and dust them just when serving them.

Lemon Vanilla Madeleines | How to make French Madeleines

Let us bake some Lemon Vanilla Madeleines | How to make French Madeleines, they are fun and easy but a little technical so follow closely.

In a small saucepan, melt the butter. Keep it aside but it must be kept slightly warm.

In a mixing bowl, sift together flour, baking powder and salt. Set that aside.

In another mixing bowl, beat the eggs with the sugar for 4-5 minutes (I use an electrical whisk) or until the mixture is pale and thick.

Lemon Vanilla Madeleines | How to make French

Beat in the vanilla extract and lemon zest next. Beat again for a minute.

Then add 1/2 of the sift flour into the beaten eggs. Fold gently using a silicon spatula.

Fold in the remaining sifted flour. Again, gently fold in the flour. Do not over mix as that could deflate the batter.

The batter looks like this. ( Refer the picture below).

Lemon Vanilla Madeleines | How to make French

Now, add the warm (not hot) melted butter to the batter and again gently fold everything together.

Lemon Vanilla Madeleines | How to make French

Cover the batter with a cling wrap and refrigerate for 2-3 hours. Refer the picture below, this is what the batter looks like before refrigeration.

Lemon Vanilla Madeleines | How to make French

This is the texture of the batter after 2.5 hours of refrigeration.

Lemon Vanilla Madeleines | How to make French

Preheat the oven at 190’c. Generously butter and flour the molds. This is an important step. The molds need to be greased well else the Madeleines will stick to them post baking. Refrigerate the pans till the butter hardens completely, it take about 7-8 minutes.

Lemon Vanilla Madeleines | How to make French

Fill each mold with 1 tbsp. of the batter into the center of each greased and floured mold. Do not spread the batter. Just leave it mounded in the center of each mold.

Bake the Madeleines for 11-12 minutes or until the edges are crisp and slightly browned and the centers spring back a little when touched.  Please note each oven works differently so bake them accordingly. do not over them as they can quickly turn very dry.

Lemon Vanilla Madeleines | How to make French

Once they are  baked, remove them from the oven immediately, tap the molds and release the Madeleines. Cool them for 5-10 minutes on a wired rack and serve them warm. You can dust them with some sugar. You can store them for up to 48 hours post baking them in an airtight container. Ensure that they completely cool before you store them in the container.

Lemon Vanilla Madeleines | How to make French Madeleines
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Lemon Vanilla Madeleines | How to make French Madeleines

French Madeleines are light, buttery tea cakes, often thought of as cookies and they can be recognized by their scalloped shell shape. It is kind of ribbed on one side and a small hump on the other side. They have a wonderfully moist crumb and a slightly crisp edge. They are best eaten when they fresh and warm out of the oven.

Course Breakfast, Brunch, Dessert, Tea Time
Cuisine French
Prep Time 3 hours 30 minutes
Cook Time 12 minutes
Total Time 3 hours 42 minutes
Servings 24 Madeleines
Author Shreya Ashish Tiwari

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup all purpose flour maida
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 nos. large eggs at romm temp.
  • 1/2 cup powdered sugar you can 2 tbsp more of sugar if you like them sweeter
  • 1 tsp vanilla extract
  • 1 tsp freshly grated lemon zest
  • sugar to dust suggested serving

Instructions

  1. In a small saucepan, melt the butter. Keep it aside but it must be kept slightly warm.

  2. In a mixing bowl, sift together flour, baking powder and salt. Set that aside.

  3. In another mixing bowl, beat the eggs with the sugar for 4-5 minutes (I use an electrical whisk) or until the mixture is pale and thick.
  4. Beat in the vanilla extract and lemon zest next. Beat again for a minute.

  5. Then add 1/2 of the sift flour into the beaten eggs. Fold gently using a silicon spatula.

  6. Fold in the remaining sifted flour. Again, gently fold in the flour. Do not over mix as that could deflate the batter.

  7. Now, add the warm (not hot) melted butter to the batter and again gently fold everything together.

  8. Cover the batter with a cling wrap and refrigerate for 2-3 hours.  (refer to stepwise pictures above)

  9. Preheat the oven at 190'c. Generously butter and flour the molds. This is an important step. The molds need to be greased well else the Madeleines will stick to them post baking.

  10. Refrigerate the pans till the butter hardens completely, it take about 7-8 minutes.

  11. Fill each mold with 1 tbsp. of the batter into the center of each greased and floured mold. Do not spread the batter. Just leave it mounded in the center of each mold.

  12. Bake the Madeleines for 11-12 minutes or until the edges are crisp and slightly browned and the centers spring back a little when touched.

  13. Please note each oven works differently so bake them accordingly. do not over them as they can quickly turn very dry.

  14. Once they are baked, remove them from the oven immediately, tap the molds and release the Madeleines. Cool them for 5-10 minutes on a wired rack and serve them warm. You can dust them with some sugar.

  15. You can store them for up to 48 hours post baking them in an airtight container. Ensure that they completely cool before you store them in the container.

Love,
Shreya

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Lemon Vanilla Madeleines | How to make French Madeleines

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