Category: Appetizers

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe is a flat, oven baked Italian bread similar in texture and flavor to a pizza dough. Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe can be served as a side to any main, along with soups, as a table bread or as a snack. Today I’ll share a delicious vegan recipe for a classic Focaccia. 

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe is basically very easy to put together. It is in principle like any other bread, only you add olive oil to the dough and the toppings of one’s choice on the top. I’ve decided to make this bread all vegan which is the ideal way to make a classic Focaccia bread. There is never any need to add butter or milk to the dough. I have used water to hydrate the dough along with generous helpings of olive oil which adds a beautiful flavor and aroma to the bread.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe has the most soft texture. It is super fluffy and extremely moist. All that olive oil does the magic. It gives the focaccia that beautiful crumb. Although I love dense focaccia as well but somehow the fluffy ones make me the happiest! Besides, they are so much more chewy. They have so much bite in them than their dense counterparts. You’ll agree with me once you’ve tried it my way 😉 Pair this bread with my Vegan & GF Mexican Vegetable soup for that perfect Fall evening.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe bakes beautifully to give the perfect crisp top. Thus accommodating just about any topping! They can range from veggies to fresh herbs or even fruits! You can play along with the flavors as you please. I’ve kept mine very minimal today just because I wanted to first share the basics of making the perfect Focaccia! Yes, I had received some requests for the same and hence I thought I should do a vegan version keeping in mind the dietary restrictions many of my readers have told me about.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

I’ll enlist a few pointers here which are crucial and help bake a beautiful bread, be it any bread. I’ve shared the same tips with my Homemade Laadi Mumbai Pav | Egg free Dinner Rolls recipe. That recipe is for the wins and tried and tested my so many!!

Yeast – I use active dry yeast which needs proving (that’s when you dissolve the yeast with warm liquid as mentioned in the recipe for 6-8 minutes). If you use instant yeast, then that can be added directly to the flour. Either of these ingredients are easily available and they both work just fine.

Flour – Bread flour is used in most recipes from the West, however I’ve not been able to find any around me so I simply use All Purpose Flour. Bread flour has more protein and hence churns out taller and chewier rolls/ breads. All Purpose Flour will give you slightly shorter and less chewy rolls/ breads but the taste will be excellent.

Hydration – The dough for any sort of rolls/ bread needs to be hydrated just enough to be slightly tacky (sticky), just barely though. Adding way too much flour can result in stiff dough which in turn make stiff, dry rolls/ breads.

Measurements – Just scoop out the flour with the measuring cup and level it flat. Always use some extra flour to knead th dough just incase if the dough becomes too sticky.

So just keep these pointers super handy and your breads/ rolls will rock!

Let us start with the Vegan Focaccia Recipe.

Take 1/2 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won’t bloom. So be careful with the water. If the yeast doesn’t bloom, start again).

Once the yeast has bloomed, in a large mixing bowl add the flour and salt. Give them a quick mix.

To the flour and salt mixture, add olive oil and begin adding the bloomed yeast.

Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

Add the rest of the 1/2 cup of warm water too, slowly and keep kneading.

We may not need all of the water, so use it as and when you feel the dough drying up. I did use the entire 1/2 cup of water. (this makes the dough quite sticky and gluey so be careful. If you have experience of handling such a sticky dough the please add the entire 1 cup of water. The added moisture in the dough gives a chewy bread). *Overall, I added the entire 1 cup of water the recipe calls for here.*

The dough needs to be tacky and not extremely sticky. This is a no-knead bread so we are not going to knead it for more than 3-4 minutes on the work surface.

Then put the dough back in a large greased mixing bowl, cover it with kitchen towel and set in a warm corner for the first proving.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Grease a 7″ square pan with some olive oil. Set it aside.

The dough will have doubled in size in about an hour. If not, let it sit for another 25-30 minutes depending on what part of the world you live in. I’m in a fairly warm city and my dough almost tripled in 50 minutes.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Punch down the dough ever so slightly. We don’t need to deflate it or knead it again. Simply tip the dough into the greased baking tin and gently push it around the tin.

Poke the dough slightly and drizzle more olive oil, sprinkle dried Italian herbs, red chili flakes and some sea salt.

Add the toppings of your choice.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Place the tin in a warm corner for the next 30 minutes for second proving.

Meanwhile, preheat the oven at 210’c for 10 minutes.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Bake the focaccia bread for 25-30 minutes. Every oven works differently so keep that in mind as the baking time may differ. So adjust the baking time accordingly.

Once the bread has been baked, bring it out of the oven and let it cool down for a few minutes on a cooling rack before demolding the same. Once it has cooled down a bit, slice and serve.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe
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Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Focaccia Bread is a flat, oven baked Italian bread similar in texture and flavor to a pizza dough. Focaccia Bread can be served as a side to any main, along with soups, as a table bread or as a snack. Today I'll share a delicious vegan recipe for a classic Focaccia bread. 
Course Side Dish, Snack, starters
Cuisine Italian
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings 8 squares
Author Shreya Ashish Tiwari

Ingredients

  • 2.5 cups all purpose flour
  • 1 tsp salt
  • 6 tbsp olive oil plus extra for greasing and topping
  • 1 cup warm water
  • 1.5 tsp active dry yeast
  • 1 tsp granulated sugar
  • 1/2 tsp mixed Italian herbs dried, for topping
  • 1/2 tsp red chili flakes for topping
  • black olives, sliced capsicum for topping optional
  • 1/4 tsp sea salt for topping optional

Instructions

  1. Take 1/2 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won't bloom. So be careful with the water. If the yeast doesn't bloom, start again).

  2. Once the yeast has bloomed, in a large mixing bowl add the flour and salt. Give them a quick mix.

  3. To the flour and salt mixture, add olive oil and begin adding the bloomed yeast.

  4. Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough. Keep adding a little bit at a time and make a dough.

  5. Add the rest of the 1/2 cup of warm water too, slowly and keep kneading.

  6. We may not need all of the water, so use it as and when you feel the dough drying up. I did use the entire 1/2 cup of water. (this makes the dough quite sticky and gluey so be careful. If you have experience of handling such a sticky dough the please add the entire 1 cup of water. The added moisture in the dough gives a chewy bread). *Overall, I added the entire 1 cup of water the recipe calls for here.*

  7. The dough needs to be tacky and not extremely sticky. This is a no-knead bread so we are not going to knead it for more than 3-4 minutes on the work surface.

  8. Then put the dough back in a large greased mixing bowl, cover it with kitchen towel and set in a warm corner for the first proving.

  9. Grease a 7" square pan with some olive oil. Set it aside.

  10. he dough will have doubled in size in about an hour. If not, let it sit for another 25-30 minutes depending on what part of the world you live in. I'm in a fairly warm city and my dough almost tripled in 50 minutes.

  11. Punch down the dough ever so slightly. We don't need to deflate it or knead it again. Simply tip the dough into the greased baking tin and gently push it around the tin.

  12. Poke the dough slightly and drizzle more olive oil, sprinkle dried Italian herbs, red chili flakes and some sea salt.

  13. Add the toppings of your choice.

  14. Place the tin in a warm corner for the next 30 minutes for second proving.

  15. Meanwhile, preheat the oven at 210'c for 10 minutes.

  16. Bake the focaccia bread for 25-30 minutes. Every oven works differently so keep that in mind as the baking time may differ. So adjust the baking time accordingly.

  17. Once the bread has been baked, bring it out of the oven and let it cool down for a few minutes on a cooling rack before demolding the same. Once it has cooled down a bit, slice and serve.

Recipe Notes

Olive oil can be replaced with any other refined oil but olive oil will give the best flavor. 

 

 

Love,
Shreya

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Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are packed sweet and fruity peppers, lots carrots and other fresh, summer veggies. These rolls are served with the most delicious Peanut Sauce. This is a lovely vegan and gluten free appetizer or probably can be served as a salad. I even enjoy this combo as a light meal and it is super filling!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are packed with the freshest summer produce and the colorful veggies make for a fun meal!! Prepping for these rolls is one of the easiest meal preps you could do in minutes. This combo takes me just 15 minutes from start to finish. They are so loaded with flavors and textures that one could get addicted!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan are vegan and GF. I prefer them vegan however, you could add some shredded chicken or a wee bit of steamed shrimps or any fish of your choice. One could improvise depending on their dietary preferences. If you want, you could even add some avocados along with the veggies, I haven’t because the husband is not a fan! Lol! I have made these rolls a few times and I’m hooked!

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan makes me want to indulge in more veggie based meals. The colors and the crunchy textures are absolutely yummy! Even kids could really love them because of the fun colors and the peanut sauce! Yes, the sauce is for the wins! It is just too good, you will want to pair this sauce with just about anything!!

The sauce goes well with my baked spring rolls (vegan) too. Although I serve them with my home made Vegan Schezwan Sauce .

A few tips before we get on with the recipe.
Use fresh produce. Even if meal prepping, use the julienned veggies within a day. Else they will loose all the crunchiness.
These rolls are best eaten fresh. They stay fresh for about 30-45 minutes.
The Peanut sauce stays fresh for 2 days in the refrigerator in an airtight container.

Let us begin.
Take some warm water in large plate before we begin stuffing and rolling the wrappers.
Dip a spring roll wrapper in the warm on the plate for just 10 seconds. Lay this wrapper on a dry cutting board or plate.
Arrange the veggies in the center of the paper.
Fold the bottom half of the wrapper over the filling and fold in the sides and continue to roll until it is all rolled together.
Continue until all the wrappers and fillings are used up.
Cut the spring rolls in half and place them in a plate cut side up.

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Whisk together all the ingredients for the peanut sauce.
Serve the sauce with the fresh rolls.

Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

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Rainbow Veggie Spring Rolls with Peanut Sauce | V&GF

Rainbow Veggie Spring Rolls with Peanut Sauce are packed with fruity peppers, carrots and many other fresh veggies and taste absolutely with the Peanut Sauce. 

Course Appetizer, Main Course, Salad, Side Dish
Cuisine Asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

For the Rolls

  • 10 nos. rice paper roll wrappers
  • 1 no. red bell pepper, julienned
  • 1 no. yellow bell pepper, julienned
  • 1 no. carrot, julienned
  • 1 no. small cucumber, julienned
  • 1 cup red cabbage, finely julienned

For the Peanut sauce

  • 1/4 cup peanut butter
  • 1/4 cup sesame oil
  • juice of 1 big lemon
  • 2 tsp vinegar
  • 1 tsp garlic powder

Instructions

For the Rolls

  1. Take some warm water in large plate before we begin stuffing and rolling the wrappers.

  2. Dip a spring roll wrapper in the warm on the plate for just 10 seconds. Lay this wrapper on a dry cutting board or plate.

  3. Arrange the veggies in the center of the paper. 

  4. Fold the bottom half of the wrapper over the filling and fold in the sides and continue to roll until it is all rolled together. 

  5. Continue until all the wrappers and fillings are used up.

  6. Cut the spring rolls in half and place them in a plate cut side up. 

For the Peanut sauce

  1. Whisk together all the ingredients for the peanut sauce.

  2. Serve the sauce with the fresh rolls. 

Love,
Shreya

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Rainbow Veggie Rolls with Peanut Sauce | GF and Vegan

Adapted from the Nutritionist Reviews

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is a refreshing take on a delicious and classic salad. It is crunchy, crisp and packed with freshness from the choicest ingredients. The dressing is nutty and so unique. If you love all things Mediterranean then this salad has to be tried, right !??

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is just the thing one needs to beat the heat. It is high on water content and keeps one super hydrated. Every bite is so refreshing. This salad is super quick too, perfect for lunch that keeps you nice and full for hours as it is full of protein. Pair this salad with any mains of your choice if you are looking for ideas for meal-preps.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is primarily made with chickpeas which are basically garbanzo beans. They are the same thing. Chickpeas have a mild nutty flavor on their own and absorb any flavor really well. I have used canned Chickpeas, however you can cook them at home and use those too.

How to cook your own Chickpeas? It’s super easy. I’ve share a quick recipe for the same here.

Soak a cup full of raw chickpeas for 6-7 hours in 4 cups of water. Pressure cook the soaked chickpeas with the same water for 3-4 whistles. Let the steam release on it’s own. Then drain the boiled chickpeas. Let them cool down for a bit and use as needed.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing has a whole lot of fresh cilantro (coriander) and I love the flavor. But you can replace this with some fresh dill or parsley. Whatever you use but do try using some fresh herbs and not dried.

Any leftovers from this salad can be kept in the refrigerator for a couple of days in an airtight box.

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing has the most gorgeous dressing. It is nutty, mildly spiced and so tangy. The dressing works well with most salads but goes absolutely spot on with a chickpea salad!

Although you can dress this salad with a basic lemon vinaigrette or any dressing that you love! But do try this Vegan & GF Tahini Dressing. It’s the bomb!!

Let us make ourselves some salad!

For the Salad –

Soak a cup full of raw chickpeas for 6-7 hours in 4 cups of water. Pressure cook the soaked chickpeas with the same water for 3-4 whistles. Let the steam release on it’s own. Then drain the boiled chickpeas. (you can use canned too).

Wash, dry and slice cherry tomatoes into halves.

Wash, dry and finely slice the red onion.

Wash, dry and slice English cucumber into half moons.

Wash and roughly chop the fresh cilantro (coriander).

Take these ingredients in a large mixing bowl. Add the olives.

Toss these together. Set aside.

For the dressing –

In a small bottle, take tahini paste, add lemon juice, salt, pepper, minced garlic, some water and a dash of maple syrup or honey instead.

Close the lid of the bottle, shake well and the dressing is ready!

Assemble –

Drizzle the dressing over the chickpeas and the veggies and toss again. The salad is ready to serve!

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing
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Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing is a refreshing take on a delicious and classic salad. It is crunchy, crisp and packed with freshness from the choicest ingredients. The dressing is nutty and so unique. If you love all things Mediterranean then this salad has to be tried! 

Course Salad
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Author Shreya Ashish Tiwari

Ingredients

For the Salad

  • 1 cup cherry tomatoes
  • 2 nos. english cucumbers
  • 1 nos. large red onion
  • 1/2 cup fresh cilantro/ coriander leaves dill/ parsley work too
  • 1/4 cup sliced black olives
  • 1 cup chickpeas

For the Dressing

  • 1/2 cup tahini paste
  • 3 tbsp lemon juice
  • 1 tsp honey or maple syrup
  • 2 tsp plain water
  • salt and pepper to taste

Instructions

For the Salad

  1. Soak a cup full of raw chickpeas for 6-7 hours in 4 cups of water. Pressure cook the soaked chickpeas with the same water for 3-4 whistles. Let the steam release on it's own. Then drain the boiled chickpeas. (you can use canned too).
  2. Wash, dry and slice cherry tomatoes into halves.

  3. Wash, dry and finely slice the red onion. 

  4. Wash, dry and slice English cucumber into half moons.

  5. Wash and roughly chop the fresh cilantro (coriander). 

  6. Take these ingredients in a large mixing bowl. Add the olives.

  7. Toss these together. Set aside.

For the Dressing

  1. In a small bottle, take tahini paste, add lemon juice, salt, pepper, minced garlic, some water and a dash of maple syrup or honey instead. 
  2. Close the lid of the bottle, shake well and the dressing is ready!

Assemble

  1. Drizzle the dressing over the chickpeas and the veggies and toss again.
  2. The salad is ready to serve!

Recipe Notes

You can add pecans or walnuts for some extra crunch to this salad. 

Love,
Shreya

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Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

 

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe is vegan, very delicious and one of the most popular Indo Chinese dishes one can find in restaurants and cafes. It’s quite spicy and has a ton of flavor which makes it so appetizing. I am sharing the recipe for veg Manchurian in gravy today.  🙂

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe is nearly everyone’s favorite whether they are non vegetarians or pure vegetarians! I guess it has a lot to do with the flavor bomb that is this dish. This Indo Chinese dish is loaded with ginger, garlic, etc. which add so much aroma and pungency to the overall preparation.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe has these little deep fried balls made with mix vegetables and some aromatics. These little balls are actually super addictive on their own and I do indulge in chomping on a few before adding them to the gravy 😉 Lol!! These balls are absolutely delicious, no need for some sauce or anything. Besides, making them is really easy and straightforward.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe,Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe tastes the best when paired with this super easy and my go to recipe for Veg Fried Rice which is vegan and gluten free. It is a match made in heaven, well in the Indo Chinese heaven actually, but it is what it is! I can practically live on this combo forever!

Anyways, coming to that delicious, tangy gravy – it is super simple! Not the kind of gravy where you spend hours by the stove. It is the instant kind and the most addictive kind! The little fried veggie balls soak up the gravy so well and become kind of saucy. Bite into one of the bliss balls with some rice, oh it is food coma! A kind of coma most of us love. This gravy Manchurian also goes so well with my vegan + gf Veg Schezwan Noodles. Try this, you wont regret it 😉

To be honest, this combination of Manchurian and noodles has been a favorite since college days. I’d always order for this if eating out with friends and I’d never tire of it. Like never!

Anyways, let’s get cooking.

For the veg balls:
Squeeze the water from the shredded cabbage until it’s dry. To that, add the other veggies.

Add the corn flour and the APF. Season with salt and pepper.

Add the soya sauce, ginger garlic paste next and mix well until everything comes together to make a moist dough.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Make lemon sized balls and set them aside.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Heat sufficient oil in a wok. Once it is hot, reduce the flame to medium and fry the veg balls until golden brown and crispy.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Do not fry them on high flame as they will remain undercooked from within.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Set them aside while we make the gravy.

For the gravy:

Heat oil in a wok. Once it nice and hot, add chopped spring onion whites, ginger and garlic. Stir them for 1-2 minutes.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Next, add the chopped capsicum, red chili sauce, vinegar and soya sauce. Mix well.

Cook for 2-3 minutes.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Add the corn flour and water slurry next. Stir well and ensure there are no lumps. Season with salt and pepper to taste. Mix well and let the gravy come to a boil.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Once it has come to a boil and thickened, add the fried veggie balls and mix well.

Garnish with spring onion greens and serve hot.

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Veg Manchurian recipe | How to make Veg Manchurian | Manchurian recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 -10 lemon sized vg balls

Veg Manchurian is delicious and so easy to make. Pair it with some fried rice or noodles and make a complete meal of it!!

Ingredients

    For the veg balls:
  • 1/4 cup each of shredded cabbage, chopped capsicum and shredded carrots
  • 3 tbsp. all purpose flour
  • 3 tbsp. corn flour
  • salt and pepper to taste
  • 1 tbsp. ginger garlic paste
  • 1 tsp. soy sauce
  • oil to fry
  • For the gravy:
  • 2 tbsp. oil
  • 1 tsp. each of chopped ginger and garlic
  • 2 tbsp. chopped spring onion whites
  • 2 tbsp. chopped capsicum
  • 1 tbsp. red chili sauce
  • 1 tbsp. soy sauce
  • 1/2 tbsp. vinegar
  • salt and pepper to taste
  • 2 tbsp. corn flour mixed with 1/2 cup water to make a slurry
  • 1 tbsp. chopped spring onion greens to garnish

Instructions

    For the veg balls:
  1. Squeeze the water from the shredded cabbage until it's dry. To that, add the other veggies.
  2. Add the corn flour and the APF. Season with salt and pepper.
  3. Add the soya sauce, ginger garlic paste next and mix well until everything comes together to make a moist dough.
  4. Make lemon sized balls and set them aside.
  5. Heat sufficient oil in a wok. Once it is hot, reduce the flame to medium and fry the veg balls until golden brown and crispy.
  6. Do not fry them on high flame as they will remain undercooked from within.
  7. Set them aside while we make the gravy.
  8. For the gravy:
  9. Heat oil in a wok. Once it nice and hot, add chopped spring onion whites, ginger and garlic. Stir them for 1-2 minutes.
  10. Next, add the chopped capsicum, red chili sauce, vinegar and soya sauce. Mix well.
  11. Cook for 2-3 minutes.
  12. Add the corn flour and water slurry next. Stir well and ensure there are no lumps. Season with salt and pepper to taste. Mix well and let the gravy come to a boil.
  13. Once it has come to a boil and thickened, add the fried veggie balls and mix well.
  14. Garnish with spring onion greens and serve hot.

Notes

You can add chopped green chilies in veg balls if you wish. Tastes best when hot and fresh.

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Love,

Shreya 🙂

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Veg Fried Rice | How to make Veg Fried Rice | GF & Vegan

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori is one of the most popular snacks from Gujarat, typically made in the winters when the markets are a flood with fresh pigeon peas or Toovar dana a.k.a. Lilva dana. These kachoris or hand pies are small in size, they are filled with a sweet and spicy mix made with these fresh pigeon peas and deep fried until crisp and golden!!!

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori are typically made in winters as the fresh pigeon peas are available in the season for just a couple of months. So, these little, golden crispy kachoris are a must have delicacy in Gujarat. Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori are quite famous across the country for their spicy, tangy and yet sweet filling and that super flaky exterior!

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori is super flaky and crisp to the core, as you can see here!! I can’t imagine calling it a kachori if it ain’t crispy and flaky enough. The crispy exterior makes way for this really delicious, melt in the mouth kind of filling. The filling is so, so good that I had to physically keep away from it until I was ready to fill these babies up!! 😉 I personally feel it pairs the best with some spicy green chutney, the sweet and spicy filling compliments the chutney. You can also serve these with sweet tamarind chutney or some mint and yogurt chutney.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori are best consumed fresh and piping hot, with some tea. Though no tea for me but the hubby can’t live without his tea and these golden beauties make for the best tea mate 🙂

Let’s make some kachoris.

For the dough
Take Maida (APF), add salt to taste and the oil.

Rub the flour with the oil for 3-4 minutes. The Maida/ flour must resemble breadcrumb like texture.

Add the lemon juice and make semi hard dough using a little water at a time. The dough must be like a poori dough but not too hard else the kachori will crack when fried.

Cover the dough with a damp kitchen towel and rest it for 15 minutes. Then divide them into 8-9 lemon sized balls. Cover again and let them rest.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

For the filling
Peel and clean the fresh pigeon peas/ Lilva. Wash and drain them. Do the same for the green peas.

Blanch these together for 10 minutes, set them aside to cool down completely.

Once they are cooled, crush them together either using a mortar pestle or in a food processor. They must have some texture and not turn into a paste. Set this aside.

Heat oil in a non stick pan ( the Lilva/ pigeon peas tend to stick so use a non stick pan). Once the oil is hot, add asafetida, cumin seeds. Let them crackle.

Next add ginger and green chili paste. Cook them for a few minutes. Add turmeric powder. Sauté for a minute.

Add roasted white sesame seeds and the coconut. Mix well.

Next, add the crushed pigeon peas/ Lilva and the green peas. Sauté these together for 5-6 minutes.

Add salt. Cover and cook for 2-3 minutes. Stir again. Again cover and cook.

Add chopped cashews, sugar and chaat masala. Mix well.

Add lemon juice and chopped coriander leaves. Mix well. Turn off the flame. The filling is ready.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Divide the filling into 8-9 lemon sized balls as well.

Now, roll all the balls of dough to a diameter of 2.5″ to 3″.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Place the ball of the filling in the center of the rolled dough. close it tightly. Do the same for all the dough balls. set them aside while you heat the oil to fry the kachoris.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Now fry the kachoris on low flame as they must crisp up and the color must remain light golden brown.

It took me about 15 minutes for frying a batch of 8-9 kachoris. Drain the fried kachoris on absorbent tissues.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Serve them hot with chutney and tea/ coffee.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori
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Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

A delicious, crispy, sweet and spicy flavored kachoris/ hand pies are a famous Gujarati snacks that go so well with some green chutney/ dip and tea or coffee. 

Course Breakfast, Side Dish, Snack, starters
Cuisine Gujarati
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

Dough

  • 2 cup maida /APF
  • 1 tsp lemon juice
  • 3 tbsp refined oil
  • salt to taste
  • water as needed to knead the dough
  • enough oil to fry

Filling

  • 3/4 cup fresh pigeon peas/ lilva
  • 1/4 cup fresh green peas
  • 4 tbsp refined oil
  • 1/2 tsp cumin seeds
  • a pinch of asafoetida (hing)
  • 1 tsp ginger paste
  • 1 sp green chili paste
  • 1/4 tsp turmeric powder
  • 1 tbsp roasted white sesame seeds (til)
  • 1/2 cup fresh, grated coconut
  • 1 tsp chaat masala
  • salt to taste
  • 1.5 tsp sugar
  • 2 tbsp chopped, fresh coriander leaves
  • 2 tsp lemon juice

Instructions

Dough

  1. Take Maida (APF), add salt to taste and the oil.

  2. Rub the flour with the oil for 3-4 minutes. The Maida/ flour must resemble breadcrumb like texture.

  3. Add a lemon juice and make semi hard dough using a little water at a time. The dough must be like a poori dough but not too hard else the kachori will crack when fried.

  4. Cover the dough with a damp kitchen towel and rest it for 15 minutes. Then divide them into 8-9 lemon sized balls. Cover again and let them rest.

Filling

  1. Peel and clean the fresh pigeon peas/ Lilva. Wash and drain them. Do the same for the green peas.

  2. Blanch these together for 10 minutes, set them aside to cool down completely.

  3. Once they are cooled, crush them together either using a mortar pestle or in a food processor. They must have some texture and not turn into a paste. Set this aside.

  4. Heat oil in a non stick pan ( the Lilva/ pigeon peas tend to stick so use a non stick pan). Once the oil is hot, add asafoetida, cumin seeds. Let them crackle.

  5. Next add ginger and green chili paste. Cook them for a few minutes. Add turmeric powder. Sauté for a minute.

  6. Add roasted white sesame seeds and the coconut. Mix well.

  7. Next, add the crushed pigeon peas/ Lilva and the green peas. Sauté these together for 5-6 minutes.

  8. Add salt. Cover and cook for 2-3 minutes. Stir again. Again cover and cook.

  9. Add chopped cashews, sugar and chaat masala. Mix well.

  10. Add lemon juice and chopped coriander leaves. Mix well. Turn off the flame. The filling is ready.

Assemble and fry

  1. Divide the filling into 8-9 lemon sized balls as well.

  2. Now, roll all the balls of dough to a diameter of 2.5" to 3".

  3. Place the ball of the filling in the center of the rolled dough. close it tightly. Do the same for all the dough balls. set them aside while you heat the oil to fry the kachoris.

  4. Now fry the kachoris on low flame as they must crisp up and the color must remain light golden brown.

  5. It took me about 15 minutes for frying a batch of 8-9 kachoris. Drain the fried kachoris on absorbent tissues.

  6. Serve them hot with chutney and tea/ coffee.

Recipe Notes

You can store the filling for up to 2 days in the refrigerator.
You can skip the lemon juice in the dough, but it makes the dough white and crisper on frying. 
Fresh Lilva/ pigeon peas can be cleaned and stored in the freezer all year around like green peas.

Love,
Shreya 🙂

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Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Adapted from YouTube.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a light, non fried snack. You can even call it a savory trail mix of sorts. It pairs well with some tea or coffee. This is very easy to make and tastes absolutely yummy! 🙂 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is super yummy. It’s so addictive, I, for one can’t seem to stop munching on this if I’ve made some of this chivda. I make a large batch thinking it will last me a week or more, but I seem to finish it within 2-3 days! I guess the only reason why I particularly love this chivda is because it barely has any oil as opposed to the store bought variants.

The store bought chivdas are a strict no for me, simply because find them oily and too salty. My Roasted Murmura Chivda Recipe | Puffed Rice Chivda on the other hand is light as air!

Roasted Murmura Chivda Recipe | Puffed Rice Chivda 

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is actually a family recipe. I’ve simply followed what my Mom instructed me to go on adding to make this chivda. I’ve been eating it since I was a kid, first at my maternal granny’s place because my aunts made the best chivda ever! Then my Mom would make the same thing back home too.

So, I had to learn to make it post my marriage simply because I missed it! After I had made it a couple of times, I realized that is easier to make this than kneading a dough!

This comparison because in my initial months of cooking, some 6 and half odd years ago, I had a terrible time kneading a dough for roti or paratha! So being able to knead a decent dough became my benchmark for the first few months, lol!! Yes, I had a tough time with that. Gladly, that’s behind me now and it’s safe to say I make the best rotis ever!! My Mom and the mister, have both given their nods! Rather enthusiastically, I’d say! 😉

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda can made in many ways. Every family has a different recipe even if they differ ever so slightly!! The thing is I have reduced the additives or the munchies that can go in this chivda or trail mix. Simply because the more munchies I needed to add meant the more frying it involved. That definitely meant all the more oil!

So I stick to munchies that can be pan roasted, but if you have an air fryer then you can add any number of fryums, munchies, etc. I don’t so I refrain from going over with them.

Anyways, let’s get going then. There maybe way too many steps to be followed here but trust me, it makes the job easier. It’s a bit involved but definitely a 30-40 minute task for a week full of yumminess! 😉

Sieve the murmura/ puffed rice once.

Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted murmura/ puffed rice in a plate and set it aside.

In the same wok, dry roast peanuts until slightly brown and crunchy.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Remove the roasted peanuts on a plate and set them aside.

In a pan, brush some oil and roast the papads/ poppadums’ until golden.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Set the roasted papads/ poppadums’ aside too until they crisp up. Let them cool down then break them into bite sized pieces.

Now, heat the wok again and add oil.

Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.

Next add turmeric powder and curry leaves.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Let these crackle too for a few seconds.

Next, add the roasted peanuts. Mix well.

Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.

Add the papad/ poppadum pieces. Mix gently and avoid breaking them.

Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Roasted Murmura Chivda Recipe | Puffed Rice Chivda is a non fried, easy to make snack for Diwali, Holi or for everyday tea time munching.

Ingredients

  • 250 gms murmura/ puffed rice
  • 1 cup peanuts (keep the skin on)
  • 3-4 papads/ poppadums''
  • 2 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 tsp. cumin seeds
  • 1 tsp. mustard seeds
  • 1/2 tsp turmeric powder
  • 3/4 tsp red chili powder
  • a sprig of curry leaves
  • salt to taste
  • kala namak/ pink Himalayan salt to taste
  • 1/2 tsp chaat masala

Instructions

  1. Sieve the murmura/ puffed rice once.
  2. Heat a large heavy bottomed wok. Dry roast the sieved murmura/ puffed rice until golden and crisp. This takes about 7-8 minutes on low flame.
  3. Remove the roasted murmura/ puffed rice in a plate and set it aside.
  4. In the same wok, dry roast peanuts until slightly brown and crunchy.
  5. Remove the roasted peanuts on a plate and set them aside.
  6. In a pan, brush some oil and roast the papads/ poppadums' until golden.
  7. Set the roasted papads/ poppadums' aside too until they crisp up. Let them cool down then break them into bite sized pieces.
  8. Now, heat the wok again and add oil.
  9. Once the oil is hot, reduce the flame to medium. Add hing/ asafoetida, cumin seeds and mustard seeds. Let them crackle.
  10. Next add turmeric powder and curry leaves.
  11. Let these crackle too for a few seconds.
  12. Next, add the roasted peanuts. Mix well.
  13. Then add salt to taste, red chili powder, kala namak/ Himalayan pink salt and chaat masala. Mix well.
  14. Add the papad/ poppadum pieces. Mix gently and avoid breaking them.
  15. Add the roasted murmura/ puffed rice in the end and mix everything well until the masala/ spices coats everything well.
  16. Turn off the flame. Let this chivda/ trail mix cool down completely in the wok. Transfer it into a clean and dry glass jar or a stainless steel/ airtight container. It keeps fresh for 3-4 weeks if the container is kept tightly closed and away from humidity.

Notes

You can add more fryums, potato sticks, etc. to this chivda/ trail mix if you like.

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Love,
Shreya 🙂

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Roasted Murmura Chivda Recipe | Puffed Rice Chivda

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient DipBest Nacho Dip Ever | 2 Ingredient Dip is a reality if you can mix together two complimentary flavors 😉 And this dip it just that. Deliciously creamy, tart and a tad bit spicy. Just the right kind of yumminess that one would want to dip their nachos into before gobbling it up!!  

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip takes about 10 minutes to make and requires literally no prepping. This is simply so delicious and goes so well with fries, chips, rolls or even as a spread for sandwiches. Even works a great dip for veggie sticks.

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip is something I’m literally hooked on to these days. I first tasted this dip a few months ago in a restaurant with some nachos and salsa. It was a welcome change from the usual cheesy dip. Although I love the cheese dip but this is definitely something I want to keep enjoying. I use this dip as a sandwich spread and it tastes delicious too! Simply Slather some on a slice of soft bread, lay some lettuce leaves over it and any other topping that you’d fancy and make yourself a real quick snack/ meal 🙂

Best Nacho Dip Ever | 2 Ingredient Dip

So let’s get this baby going, it wont take more 10 minutes to put this together!! how cool is that??!

Take mayonnaise in a bowl.

Whip it well until it is creamy and smooth.

Chop pickled jalapeno finely. Add these to the whipped mayonnaise.

Best Nacho Dip Ever | 2 Ingredient Dip

Mix well. Serve as you wish.

Store it in a glass or porcelain container in the refrigerator.

It stays fresh for 3-4 days.

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1/2 a cup

Super yummy 2 ingredient dip that you will love!! It's gluten free. Making this is a breeze and you need to have this in your life!!

Ingredients

  • 1/2 cup eggless mayonnaise (take any mayonnaise, I prefer eggless)
  • 3 tbsp. chopped pickled jalapenos

Instructions

  1. Take mayonnaise in a bowl.
  2. Whip it well until it is creamy and smooth.
  3. Chop pickled jalapeno finely. Add these to the whipped mayonnaise.
  4. Mix well. Serve as you wish.
  5. Store it in a glass or porcelain container in the refrigerator.
  6. It stays fresh for 3-4 days. (Check the notes below for vegan options)

Notes

You can use vegan mayonnaise to make a vegan dip.

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Recipe for my homemade Jalapeno Peppers is here, I’ve used the homemade one, you can use any variant.

Love,
Shreya 🙂

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Best Nacho Dip Ever | 2 Ingredient Dip

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is one of my favorite snacks or quick fix meals. It is super spicy, has a ton of texture and every bite is full of flavor. I am sharing an easy recipe to make this at home using sprouted legumes. 

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is a staple breakfast or snack in all of Maharashtra, specially in Pune, Mumbai  and Kolhapur. It is everyone’s favorite go to snack after vada pav!! Misal is basically a curry, slightly thinner in consistency and is made with sprouted legumes. The Kolhapuri version (Kolhapur is a city in Maharashtra) curry has a lot of spice, it is basically red in color because of all the red chili powder, often known as tambda ( which means red in Marathi). The Puneri version is a bit milder, I have tasted it just once and honestly, I didn’t like it! So I have not got much information on that to go on about.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is served in a very typical way. I simply love how a basic stainless steel platter with sections is used to serve this fiery curry along with pav bread (again a staple in Maharashtra), topped with finely chopped onions and a generous handful of chivda or mixture (spicy Indian Trail mixes). I mean this combo is definitely not for the faint hearted. Kolhapuri Misal is fire! It’s often nicknamed zhanzhanit (meaning extremely spicy and hot in Marathi). True to that, this dish is very spicy and hot! I mean look at the fiery color of the kat (the teekhat or spicy gravy of the curry) that is served on the side to be added while enjoying with Pav.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is made using a very typical Maharashtrian spice mix called Misal Masala. I have used a store bought mix which I purchased here in Mumbai itself. Try to buy this mix from a typical Maharashtrian area or brand. That will ensure authentic flavor. Also, this recipe does call for a little more oil and spices and there no alternate to that, so I will follow the authentic way of making it!

Recipe link to home made Pav. However have used store bought for these pictures;)

Let us make some Misal!!

Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.

Kolhapuri Misal Pav | How to make Misal Pav

Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.

Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.

Kolhapuri Misal Pav | How to make Misal Pav

Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.

Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Once ready, serve in individual plates with some pav. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: serves 3-4

A spicy, flavorful Maharashtrian snack, Misal Pav is absolutely mouthwatering. It is vegan and gluten free and comes together in minutes!

Ingredients

  • 300 gms mixed sprouts (I have used store bought)
  • 3 cups water + extra to correct the consistency of the gravy
  • 4 tbsp refined oil
  • a pinch of asafoetida/ hing
  • 1/2 tsp. cumin seeds
  • 1 nos. large onion, finely chopped
  • 1.5 tbsp. garlic paste
  • 1 tsp. ginger paste
  • 3 nos. large ripe tomatoes. finely chopped
  • salt to taste
  • 1 tsp. red chili powder
  • 1 tsp. kashmiri red chili powder
  • 1.5 tsp. coriander powder
  • 1.5 tsp. cumin powder
  • 3 tsp. Misal masala
  • mixed mixture/ chivda + few lemon wedges + chopped onions + chopped coriander for garnish
  • Pav bread to serve as sides

Instructions

  1. Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.
  2. Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.
  3. Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.
  4. Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.
  5. Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.
  6. Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.
  7. Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.
  8. Once ready, serve in individual plates with some pav.
  9. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Notes

Tastes best when served hot and fresh.

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Love,
Shreya 🙂

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Kolhapuri Misal Pav | How to make Misal Pav

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe is one of the most popular Indo Chinese soups. It tastes delicious and the crunchy noodles on the top are the best bit!!

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe can be made with boiled and shredded chicken or  steamed prawns too but I’ve always preferred this vegetarian version. It’s packed with crunchy veggies of my choice!! It has been my favorite forever, I always end up ordering it when we are visiting our favorite Chinese place! 🙂

This soup has to be my go to comfort food when I’m suffering from stuffy nose or a bad throat infection! All that ginger and garlic almost works like a magic potion 😉 And the veggies sure fill me up when I’m not in the mood to eat anything heavier. I also rely heavily on my Mexican Vegetable Soup to cure the sniffles 🙂 It’s a completely different flavor profile and again full of veggies, it’s amazing what some basic ingredients can do!

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe making this soup at home is so easy and I’m always up for a bit of chopping to prep the veggies. I don’t use any chopper, it’s just sitting idle in the pantry, lol! I usually add carrots, French beans, mushrooms, cabbage, capsicum, spring onions, broccoli and anything else that is sitting in the refrigerator! That’s the beauty of this recipe. I love the flavor of ginger and garlic in this soup and I add them generously. Needless to say that the fried noodles added on top of the soup while serving it is absolutely genius! The crunch from the noodles along with the half cooked veggies is just so appetizing!

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Let’s make some piping hot soup 🙂

Wash, dry and chop all the veggies very finely. Set these aside.

Take water in a bowl and add corn starch, mix these to make smooth slurry. Set it aside too

Chop green chilies, fresh ginger and garlic finely. Set these aside too.

Heat oil in a wok, in the meanwhile, dust the boiled noodles with some APF/ corn flour or rice flour, mix well and fry the boiled noodles until crispy and golden.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Drain the fried noodles on some absorbent kitchen paper. Set them aside.

In the same hot, add chopped green chilies, garlic and ginger. Sauté them for 2-3 minutes.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Next, add the spring onion whites and sauté for another 2 minutes. Season with salt and black pepper.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Next, add all the chopped veggies except the greens from the spring onions. Toss all the veggies on high flame for 3-4 minutes stirring continuously.

Add soy sauce, vinegar and green chilly sauce. mix well

Add the corn starch slurry and plain water. Stir well to ensure there are no lumps. Add a pinch of sugar (optional).

Let the soup come to a boil, then simmer it for 3-4 minutes on medium flame.

Serve the soup piping hot, topped with fried noodles and chopped spring onion greens.

This soup is best consumed fresh.

Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Restaurant Style Vegetable Manchow soup is spicy, crunchy and packed with delicious veggies. This makes for ideal meal in itself. The crispy noodles on the top are my favorite!

Ingredients

  • 2 tbsp. finely chopped cabbage
  • 2 tbsp. finely chopped carrots
  • 2 tbsp. finely chopped capsicum
  • 2 tbsp. finely chopped mushrooms
  • 2 tbsp. finely chopped french beans
  • 2 tbsp. finely chopped broccoli
  • 2 tbsp. each finely chopped spring onion, keep the greens seperately
  • 1 tsp. each finely chopped ginger, garlic and green chilli
  • salt and black pepper to taste
  • 2 cups plain water
  • 2 tbsp. corn starch + 1/2 cup water (to make the slurry)
  • 1 tsp. dark soy sauce
  • 1 tsp. vinegar
  • 1 tsp. green chilly sauce
  • a pinch of sugar (option)
  • 1 cup boiled noodles
  • 4-5 tbsp. oil

Instructions

  1. Wash, dry and chop all the veggies very finely. Set these aside.
  2. Take water in a bowl and add corn starch, mix these to make smooth slurry. Set it aside too
  3. Chop green chilies, fresh ginger and garlic finely. Set these aside too.
  4. Heat oil in a wok, add boiled noodles, fry them until crispy and golden.
  5. Drain the fried noodles on some absorbent kitchen paper. Set them aside.
  6. In the same hot, add chopped green chilies, garlic and ginger. Sauté them for 2-3 minutes.
  7. Next, add the spring onion whites and sauté for another 2 minutes. Season with salt and black pepper.
  8. Next, add all the chopped veggies except the greens from the spring onions. Toss all the veggies on high flame for 3-4 minutes stirring continuously.
  9. Add soy sauce, vinegar and green chilly sauce. mix well
  10. Add the corn starch slurry and plain water. Stir well to ensure there are no lumps. Add a pinch of sugar (optional).
  11. Let the soup come to a boil, then simmer it for 3-4 minutes on medium flame.
  12. Serve the soup piping hot, topped with fried noodles and chopped spring onion greens.
  13. This soup is best consumed fresh.

Notes

You can add boiled and shredded chicken in place of veggies or even some seafood. Add more spices if you like, but this recipe does make a pretty hot and spicy Manchow soup.

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Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Love,
Shreya 🙂

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Vegetable Manchow Soup | Restaurant Style Manchow Soup Recipe

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is spicy, filled with so much flavor and tastes absolutely delightful with some hot tea or coffee!! 

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is a famous street food from Hyderabad and the people swear by them 🙂 Most evenings are spent relishing these Bhajjis with a cup of tea or coffee, specially during the rainy season!! The pairing of these crunchy, crispy and spicy fritters or Bhajjis and the hot beverage can make anyone hungry 😉

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is made with large Bhavnagri Chilies and they are slit lengthwise in the center and filled with a tangy, spicy, nutty paste and then the chilies are dipped in a thick batter of chickpea flour and deep fried!!!! Bliss! I can finish an entire plateful in one go, lol!! They are very spicy, no doubt 😉

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

I serve these with a spicy raw mango chutney, and some chaat masala sprinkled in the top. A bit chopped onions on top these fritters are just another texture that goes so well with the crispy treats 🙂

Let’s make some Bhajjis….

Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Fill this paste in all the de-seeded chilies.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.

Whisk well to make a thick paste.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Heat sufficient oil in a kadhai/ wok. Once it’s hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Serve these piping hot.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 10 fritters

Hyderabadi Mirchi Bhajji/ Fritters are a famous, spicy, deep fried snack from the streets of one of the most iconic Indian city - Hyderabad. They are best paired with a cup piping hot tea or coffee and enjoyed as snacks!

Ingredients

    Filling:
  • 10 nos. Bhaavnagri Chilies
  • 2 tbsp. fresh coriander leaves
  • 2 tsp. chopped green chilies
  • 1/4 cup sliced dry coconut/ khopra
  • 5-6 cloves of garlic
  • 3 tbsp tamarind pulp
  • salt to taste
  • Batter:
  • 1+1/2 cup chickpea flour/ besan
  • salt to taste
  • water as needed
  • 1/4 tsp baking soda

Instructions

  1. Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.
  2. Filling:
  3. Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.
  4. Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.
  5. Fill this paste in all the de-seeded chilies.
  6. Batter:
  7. Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.
  8. Whisk well to make a thick paste.
  9. Heat sufficient oil in a kadhai/ wok. Once it's hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.
  10. Serve these piping hot.
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Love,
Shreya 🙂

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Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Adapted from youtube.

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