Category: Lunch Box

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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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 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

 

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

A Hot Cross Bun is traditionally eaten on Good Friday in many parts of the world. Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns are mildly spiced, slightly sweet and studded with dry fruits with a cross on the top. These buns mark the end of Lent, a traditional time for fasting and/ or abstinence. 

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

As I mentioned that the Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns mark the end of the Lent, every part of these buns represent certain meanings too. The cross on the top is for the crucifixion of Jesus and the spices added stand for the embalming of his body at the time of his burial. So these buns are very significant. I am sure there is much more behind the history of these delicious buns but I am only going to talk about the things I know. Since I am not Catholic myself but having attended a Catholic school for the first 15 years of my life, I have a fondness for the customs and the rich history behind their practices.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns can be enjoyed with some honey, maple syrup or with jam and butter, just the way I did! My hubby on the other hand likes them plain with some tea or coffee. He says the spices and the raisins are just perfect and need no toppings. So, you see, you can choose how to enjoy them. I had made the Traditional Hot Cross Buns, with eggs earlier so I tried the Vegan ones with homemade dinner roll recipe, just turned it vegan. And the results were awesome! The vegan buns turned out to be extremely soft and very flavorful too.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

As I had mentioned in my Traditional Hot Cross Buns post, I first baked them almost a year and a half ago and not around Easter. I baked them because we got talking about Goa, my hubby has spent a few years there and loves the food to bits!! So he suddenly remembers these Easter Buns that he learnt to bake during his first year in college, obviously he wanted me to make them because he had such a craving!! Lol! So I tried it after a few days using Joy of Baking’s recipe, yes because he only knows what he had learnt but doesn’t remember one ingredient or recipe, hehe! The Easter Buns did turn out delicious! So I kept that recipe handy and made some changes in the quantities to make a smaller batch, which were so delicious. Absolutely melt in the mouth good. Little did I know that the Vegan ones will turn out even more delicious.

These Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns are surprisingly easy to make if you try these, mildly sweet and studded with some dry fruits, they are one of our favorite breads so far! The crumb is moist and yet very distinct as you can see in the picture below.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Please do note that I have small batches here just enough for 2 persons, you can double the recipe or even triple it for a larger batch. Let us bake some Vegan Hot Cross Easter Buns! They are very easy to make and you’ll need very basic ingredients from your pantry.

These steps are for active dry yeast –
Take 1/4 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).
For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.
Add the oil and slowly add the yeast mixture.
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 1/4 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. Click here for stepwise pictures.

These steps are for instant yeast – 
For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.
Add the oil and add the instant yeast.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Slowly add the warm water, a little at a time and knead a dough.
We may not need all of the water, so use it as and when you feel the dough drying up.

These steps are for every kind of yeast –
The dough needs to be tacky and not extremely sticky. remove the dough on the work surface.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Knead for about 8-10 minutes.
You can add some more flour if it’s the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. (avoid adding too much flour, that will make the buns too hard, I added just 1 tsp.)
Smoothen the dough with more oil. (I added about 1 tsp more oil.)

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Once the dough has become smooth, place it the greased bowl for it’s first rise/ prove. I gave it approximately 50 mins or so.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
The dough almost doubled after 50 minutes.
Then I gently punched down the dough and released the air within.
Add in the sultanas and some tutti frutti (optional) and kneaded them into the dough.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

I, then greased my hands and divided the dough into 4 equal parts (used a weighing scale for this)

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns.
Grease the baking tin with oil and place the divided dough in it. Shaped them and brushed each portion with some oil.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Then I left them for the second rise/ prove in the tin for 30 mins.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Mix together the flour and water to make the paste for making the cross. Fill it in a small piping bag and make the crosses.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
Preheat the oven at 200’c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200’c using both the upper and the lower heating coil/ rods/ elements.
Please note every oven works differently hence adjust the temperature and duration according to that.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

I brushed them with some more oil as they came out the oven. You can even brush them with some melted apricot preserve. These buns stay fresh for about 2 days at room temperature when stored in an airtight container.

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns
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Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

These buns are delicious, studded with dry fruits, mildly spiced and sweet with the tradition cross marked over each bun. They mark the end of Lent. I have shared my version of vegan Hot Cross Buns, do try them. 

Course Breakfast, Brunch, Easter, Side Dish
Cuisine British
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Servings 4 buns
Author Shreya Ashish Tiwari

Ingredients

  • 1+1/4 cup all purpose flour
  • 1/2 tsp granulated sugar if using active dry yeast
  • 3/4 tsp instant yeast you can use active dry yeast
  • 1/2 tsp salt
  • 1/2 tsp cinnamon powder
  • 3 tbsp powdered sugar
  • 1/2 cup warm water not scaldingly hot
  • 2 tbsp oil plus extra to grease and brush
  • 2 tbsp black sultanas
  • 2 tbsp flour + 2 tsp plain water to make the paste

Instructions

These steps are for active dry yeast -

  1. Take 1/4 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. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

  3. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.

    Add the oil and slowly add the yeast mixture.

  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 1/4 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. Click here for stepwise pictures.

These steps are for instant yeast -

  1. For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar. Add the oil and add the instant yeast.

  2. Slowly add the warm water, a little at a time and knead a dough. We may not need all of the water, so use it as and when you feel the dough drying up.

These steps are for every kind of yeast -

  1. The dough needs to be tacky and not extremely sticky. remove the dough on the work surface. Knead for about 8-10 minutes.

  2. You can add some more flour if it's the dough is still too sticky and again knead it well. The longer you knead it, the smoother and softer it will be. (avoid adding too much flour, that will make the buns too hard, I added just 1 tsp.)

  3. Smoothen the dough with more oil. (I added about 1 tsp more oil.)

  4. Once the dough has become smooth, place it the greased bowl for it's first rise/ prove. I gave it approximately 50 mins or so. The dough almost doubled after 50 minutes.

  5. Then I gently punched down the dough and released the air within.

  6. Add in the sultanas and some tutti frutti (optional) and kneaded them into the dough.

  7. I, then greased my hands and divided the dough into 4 equal parts (used a weighing scale for this)

  8. Grease the baking tin with oil and place the divided dough in it. Shaped them and brushed each portion with some oil.

  9. Then I left them for the second rise/ prove in the tin for 30 mins.

  10. Mix together the flour and water to make the paste for making the cross. Fill it in a small piping bag and make the crosses.

  11. Preheat the oven at 200'c for 10 mins. Place the tin on the middle rack and bake the Pav for 20 mins @ 200'c using both the upper and the lower heating coil/ rods/ elements.

  12. Please note every oven works differently hence adjust the temperature and duration according to that.

  13. I brushed them with some more oil as they came out the oven. You can even brush them with some melted apricot preserve. These buns stay fresh for about 2 days at room temperature when stored in an airtight container.

Love,
Shreya

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Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

 

Orange Pound Cake | How to make Orange Cake

Orange Pound Cake | How to make Orange Cake is one of the most loved tea cakes, it is so citrusy, buttery, moist, yet firm and has the most beautiful crumb. Enjoy this cake with some tea or coffee or a tall glass of warm milk! The mild tang from the burst of orange flavor is very refreshing for any confectionery and this cake is every bit as refreshing! 

Orange Pound Cake | How to make Orange Cake

Orange Pound Cake | How to make Orange Cake as most of my cakes, has a beautiful crumb. The crumb structure is well defined, soft yet firm and the cake a beautiful height because every crumb has risen perfectly. Baking pound cakes or tea cakes, as most of you know is my absolute favorite thing to when I think of baking!! And this beautiful cake is all of that, it is the easiest cake to put together in just an hour, is packed with so much flavor you’ll be surprised and as all my bakes, this one too doesn’t call for any fancy ingredients or additions. Just grab all the ingredients from your pantry and fresh oranges is all one needs. 🙂

Orange Pound Cake | How to make Orange Cake

I loved the color on the top of the cake as well, a nice deep amber! Generally fruit juice based cakes do come out the oven looking really pretty and this Orange Pound Cake | How to make Orange Cake is no different. They are almost like a little tin full of sunshine on the inside too. That color is all thanks to the beautiful produce we have seen this year. There are oranges and kinnow oranges and little nectarines everywhere and you can use either of these. Although, I am a little conservative here and I used the most famous Nagpur oranges for this recipe as I have been doing for years now, you can use any variety that you are at ease with as long as they are fresh and sweet.

Orange Pound Cake | How to make Orange Cake

This cake like any other fruit based cake will taste the best when made with fresh orange juice, so try to avoid anything from a tetra pack or frozen juice cubes which are seemingly easier to lay on your hands on but the flavor and the color of the cake won’t be as good. Just my two cents, it’s all up to you, whatever is comfortable 🙂

I am sharing a few of my go to cake recipes here because we love them and our readers love them !!
Tutti Frutti cake

Egg free Tutti Frutti cake 

Almond and cranberry Loaf

Starbucks Style Marble cake, cos why not?!

Egg free Marble Cake 

and lastly, my all time favorite egg free Pav (dinner rolls) recipe 🙂

And with some friendly links out of the way, I am now going to put in some tips and tricks in here to make the perfect cake every time! Many of you have followed them and come back with happy reviews and that definitely makes me happy too!

Temperature – Please ensure the ingredients used are all at room temperature. Different ingredients take different durations to come to room temperature, for example, butter takes close 2 hours on an average whereas eggs will come to room temperature in about 45-50 minutes. So accordingly, time yourself in advance before you bake a cake.

Creaming – This is an important step, adding adequate amount of air into the butter gives the cake it’s creamy color as well as the soft texture. Cream the butter using the electric whisk or manual whisk without the sugar to start with. Once the butter turns paler, add sugar in 2 or 3 parts and whisk in more air until the sugar has dissolved. Do not rush the creaming procedure, doing so will leave the sugar undissolved which gives a very crisp and wafer like exterior and the interior of the cake will remain too moist. So please pay close attention.

Whisking – To incorporate the eggs perfectly into the creamed butter sugar, you have to first lightly whisk the eggs in a separate bowl and then add them one by one into the creamed butter and sugar for best results. Whisk each egg for about 1 minute before adding the next. This will ensure the batter does not ever curdle. The batter will be smooth and light pale once all the eggs have been whisked. (check the picture below, the crumb shot shows that each step has been followed with care and the batter has been smooth with just the correct amount of air.

Orange Pound Cake | How to make Orange Cake

Folding – Never use a whisk to mix the wet and the dry ingredients together. That will cause all the air which we have so carefully incorporated into the batter to escape. One of the main reasons why cakes deflate as they cool after baking. Always make it a point to use wooden or silicon spatula to mix the wet and the dry ingredients together. Cut and fold the batter just enough to bring everything together. Do not over mix the batter. That gives a very hard and tough cake.

Baking – Every oven runs differently, I am talking about OTGs. I do not bake in an convection microwave so have zero clue about how that works. But to bake in an OTG, it is advisable to invest in an oven thermometer to see how the heat in your oven runs before you start baking complex recipes. My oven runs about 10’c hotter so I adjust my baking durations accordingly.

So these are the main steps or tips that give those perfect slices every time. And it goes without saying, slice any cake only when it has cooled down completely. 

Now, let’s bake ourselves some Orange Pound Cake!

Bring all the ingredients to room temperature, important step and not to be missed.

Preheat the oven @180’c. Line and prep the baking tin. I have used a 9* X 5* inch loaf tin.
Orange Pound Cake | How to make Orange Cake

Next, whisk together the flour, salt, baking powder and baking soda in a large bowl and set it aside.

Prepare the buttermilk by mixing together the milk and the vinegar, leave it aside to stand for about 5 minutes. Once it looks curdled, it is ready. Set it aside.

Orange Pound Cake | How to make Orange Cake

Next, cream the butter until soft and very fluffy. Add the powdered sugar in parts and cream until fluffy.

Orange Pound Cake | How to make Orange Cake

Add one egg at a time but do whisk each egg before adding them. Whisk for a few minutes. Add the zest and whisk for a minute.

Orange Pound Cake | How to make Orange Cake Orange Pound Cake | How to make Orange Cake

Slowly, incorporate the flour mixture, buttermilk and the orange juice alternately. Fold the batter carefully. Do not whisk.

Orange Pound Cake | How to make Orange Cake

Fold the batter very carefully and do not overmix. Pour the batter into the prepped tin.

Orange Pound Cake | How to make Orange Cake

Bake for 50 minutes @170’c or until a skewer inserted in the center of the cake comes out clean.

Cool the cake for 20-25 minutes in the tin, carefully unmold and cool further before slicing it.

Orange Pound Cake | How to make Orange Cake

Store the sliced cake in an airtight container and it stays fresh for up to 5 days.

Orange Pound Cake | How to make Orange Cake
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Orange Pound Cake | How to make Orange Cake

Deliciously citrusy and melt in the mouth good, this buttery Orange Pound Cake should be on your list of 'what to bake next'. Perfect to enjoy with a cuppa or on it's own! 

Course Breakfast, Brunch, Snack, Tea Time
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 slices
Author Shreya Ashish Tiwari

Ingredients

  • 1.5 cups all purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 7 tbsp milk for buttermilk
  • 1.5 tsp vinegar for buttermilk
  • 4 tbsp orange juice
  • 2 nos. eggs
  • 1 cup powdered sugar
  • 110 gms unsalted butter
  • 1.5 tsp fresh orange zest

Instructions

  1. Bring all the ingredients to room temperature, important step and not to be missed.

  2. Preheat the oven @180'c. Line and prep the baking tin. I have used a 9* X 5* inch loaf tin.

  3. Next, whisk together the flour, salt, baking powder and baking soda in a large bowl and set it aside.
  4. Prepare the buttermilk by mixing together the milk and the vinegar, leave it aside to stand for about 5 minutes. Once it looks curdled, it is ready. Set it aside.
  5. Next, cream the butter until soft and very fluffy. Add the powdered sugar in parts and cream until fluffy.

  6. Add one egg at a time but do whisk each egg before adding them. Whisk for a few minutes. Add the zest and whisk for a minute.

  7. Slowly, incorporate the flour mixture, buttermilk and the orange juice alternately. Fold the batter carefully. Do not whisk.

  8. Fold the batter very carefully and do not overmix. Pour the batter into the prepped tin.

  9. Bake for 50 minutes @170'c or until a skewer inserted in the center of the cake comes out clean. 

  10. Cool the cake for 20-25 minutes in the tin, carefully unmold and cool further before slicing it.
  11. Store the sliced cake in an airtight container and it stays fresh for up to 5 days.

Recipe Notes

You can dust the cake with some icing sugar.

Or drizzle it with a glaze. 

Love,
Shreya.

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Orange Pound Cake | How to make Orange Cake

Adapted from Five Heart Home 

Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF are a one pot dinner with deliciously seasoned veggies and beans along with herb loaded tangy rice, crunchy lettuce and salsas and a deliciously creamy guac to complete the bowl. The various textures give these bowls a distinct flavor! Basically, if you love tex-mex, then these bowls are your besties! 

Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF can be customized to our preferences. Since we love tex-mex, these bowls are a common feature on our menu for busy weeknights or lazy weekends. They don’t take much effort to put together and that is really what makes them so much fun. I usually do an all vegetarian or vegan version with lots of lettuce for the last crunchy bit of topping. They add a lot roughage as well as flavor. My hubby has no complains as far as it’s spicy and tangy!

Chipotle Copycat Burrito Bowls | Vegan & GF

Let’s decode what went into these bowls:

The Rice – this is the key, make it or break it sorts for us. I make a Signature Chipotle Cilantro Lime Rice which is absolutely flavorful. You can go with kind of Mexican rice you like. This is the base of the bowl so choose the flavor wisely.

The Sides – we love our Pico de Gallo, so that is a must! Along with some sweet corn salsa which is so delicious and refreshing! Actually this is just the basic that I usually do. The staple Chipotle style Fajita Veggies is a must have too! There days when I go all out with the sides but I’ll save that for another time. Keeping it real simple for this version.

The Crunch – you can do a lot of improvisation here, from crispy salads or lettuce leaves to crushed nachos or baked tortilla chips. We stick to gluten free options as far as possible.

The Toppings – jalapeno, grilled tomatoes, fresh cilantro, pickles, guacamole, lemon wedges, anything you fancy! We are extremely partial towards a good, creamy guac so that is our go to topping usually! We skip sour cream when going for a vegan version because I’m simply unable to find a good version around here. And we do not add cheese either if making vegan version.

Chipotle Copycat Burrito Bowls | Vegan & GF have a good number of components, so start the prep accordingly. Once everything is ready, they come together in a bowl in minutes.

Let us make the easiest Vegan & GF Chipotle Copycat Burrito Bowl ever!

For the Cilantro Lime Rice –

Wash and soak any long grained variety of rice for 10 minutes. (I use Basmati rice).

Cook the rice with bay leaf and salt. Drain the rice and set aside until slightly cooled.

Add olive oil, minced garlic and chopped cilantro. Add the lime juice too and mix well. The rice is done. Set it aside.

Chipotle Copycat Burrito Bowls | Vegan & GF

For the Fajita Veggies –

Heat olive oil in a pan, add sliced green bell peppers and onions. Sauté for few minutes.

Add fajita seasoning and salt to taste. Again sauté for a few minutes until the peppers and the onions char a bit.

Turn off the heat, set these aside too.

Chipotle Copycat Burrito Bowls | Vegan & GF

For the Beans- 

I have used fresh red kidney beans here. You can use canned black beans or even pinto beans.

Heat oil in a pan, add the drained beans. Season with salt, smoked paprika and some cumin powder. Mix well. That’s done, set it aside.

For the Guacamole –

Mash the avocado until smooth and creamy, add all the mentioned ingredients and mix well. Set it aside.

For the Pico de Gallo – 

Chop the tomatoes, jalapeno (if you don’t find fresh jalapenos, use regular green chilies), red onion and cilantro really fine.

Chop the pickled jalapenos as well.

Mix all these together. Season with salt, pepper and lime juice. Mix well!

For the Sweet Corn Salsa- 

Take corn, chopped jalapenos, red onion and cilantro in a bowl, season with salt, sugar and lime juice. Mix well. Set it aside.

To Assemble the Rice Bowl –

In a plate bowl, add the prepped rice, some beans, Pico de Gallo, guac, sweet corn salsa, fajita veggies and lastly some freshly torn lettuce. A squirt of lime juice and it’s ready, serve immediately and enjoy!

Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls | Vegan & GF
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Chipotle Copycat Burrito Bowls | Vegan & GF

Chipotle Copycat Burrito Bowls have layers of Cilantro Lime rice, crunchy salsas, creamy guacamole, spicy veggies and some beans!! A final squirt of lemon juice just adds to the freshness of it all! The perfect hearty and healthy GF and Vegan rice bowl. 

Course Lunch Box, Main Course
Cuisine Mexican
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

For the Rice

  • 3/4 cup rice plus water to cook the rice
  • 1 bay leaf
  • salt to taste
  • 2 cloves garlic minced
  • fresh cilantro, as needed chopped
  • juice of 1 lime

For the Pico de Gallo

  • 2 nos. large, juicy tomatoes chopped
  • 1 nos. large, red onion chopped
  • 1/2 nos. fresh jalapeno chopped
  • 1 tbsp pickled jalapeno chopped
  • salt and cracked black pepper to taste
  • fresh cilantro, as needed chopped
  • juice of a large lemon

For Guacamole

  • 1 nos. large, ripe avocado
  • juice of 1 lime
  • 1/4 cup red onions, chopped
  • salt to taste
  • 1 tbsp jalapeno, chopped
  • fresh cilantro, finely chopped

For Beans

  • 1 cup red kidney beans, boiled or canned black beans/ pinto beans
  • 1/2 tsp olive oil
  • salt to taste
  • 1/2 tsp smoked paprika or red chilly powder
  • 1/2 tsp cumin powder

For the Fajita Veggies

  • 1/2 tsp olive oil
  • 1 nos. green bell pepper, sliced
  • 1 nos. red onion, sliced
  • salt to taste
  • 3/4 tsp fajita spice or a blend of cumin, paprika, black pepper powders

For Sweet Corn Salsa

  • 1 cup american sweet corn, blanched
  • juice of half a lime
  • salt to taste
  • two pinches of sugar
  • 1/8 cup red onion, finely chopped
  • 1 tbsp jalapeno, chopped
  • fresh cilantro, finely chopped

To Assemble the Rice Bowl

  • prepped rice
  • prepped Pico de gallo
  • guacamole as needed
  • fresh lettuce, as needed chopped
  • lemon wedges, as needed
  • sweet corn salsa
  • fajita veggies
  • beans

Instructions

For the Cilantro Lime Rice

  1. Wash and soak any long grained variety of rice for 10 minutes. (I use Basmati rice).

  2. Cook the rice with bay leaf and salt. Drain the rice and set aside until slightly cooled.

  3. Add olive oil, minced garlic and chopped cilantro. Add the lime juice too and mix well. The rice is done. Set it aside.

For the Pico de Gallo

  1. Chop the tomatoes, jalapeno (if you don't find fresh jalapenos, use regular green chilies)**, red onion and cilantro real fine.

  2. Chop the pickled jalapenos as well.

  3. Mix all these together. Season with salt, pepper and lemon juice. Mix well! It is ready. 

For the Fajita Veggies -

  1. Heat olive oil in a pan, add sliced green bell peppers and onions. Sauté for few minutes.

  2. Add fajita seasoning and salt to taste. Again sauté for a few minutes until the peppers and the onions char a bit.

  3. Turn off the heat, set these aside too.

For the Beans-

  1. I have used fresh red kidney beans here. You can use canned black beans or even pinto beans.

  2. Heat oil in a pan, add the drained beans. Season with salt, smoked paprika and some cumin powder.

  3. Mix well. That's done, set it aside.

For the Guacamole -

  1. Mash the avocado until smooth and creamy, add all the mentioned ingredients and mix well. Set it aside.

For the Sweet Corn Salsa-

  1. Take corn, chopped jalapenos, red onion and cilantro in a bowl, season with salt, sugar and lime juice. Mix well. Set it aside.

To Assemble the Rice Bowl

  1. In a plate bowl, add the prepped rice, some beans, Pico de Gallo, guac, sweet corn salsa, fajita veggies and lastly some freshly torn lettuce. A squirt of lime juice and it's ready, serve immediately and enjoy!

Recipe Notes

Add sour cream and Mexican grated cheese blend if you prefer non vegan options.

Also you can add vegan variants of the same if you prefer. 

Love,
Shreya.

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Chipotle Copycat Burrito Bowls | Vegan & GF

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe is a classic tea cake which has a moist and fluffy texture with a delicious nutty almond flavor. Enjoy a few slices of this cake with some tea/ coffee. Perfect combination for these chilly days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

I made this Almond and Cranberry Loaf Cake | Almond Cake Recipe with dried cranberries. You can use frozen or fresh cranberries too but I personally find them too tart. Even though the dried cranberries are not as tart as the whole, fresh ones, I kind of still find them a bit too sour. So I have chopped these dried berries a bit, nothing too precise. Just enough so that they are kind of dispersed around as is their intense flavor, also by doing this they don’t sink as much they are likely to do whole. But you can go either ways. 

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Now, let’s talk about this gorgeous texture here! Yes, Almond and Cranberry Loaf Cake | Almond Cake Recipe gets it’s texture from fine almond meal/ flour. It renders the loaf so moist and yet absolutely firm. If you have been around with for a long time and seen my cake posts, you’d know I love a cake with fine crumbs and not larger ones. I am not fond of large crumbed cakes. So the role of almond meal here is pivotal for this texture. I have tried working with various ratios of regular flour and almond flour and they all give different results. So you will have to follow the recipe to the T to achieve the prefect texture, fluffiness and flavor. 

I have added a small quantity of almond extract in this Almond and Cranberry Loaf Cake | Almond Cake Recipe as using almond meal will not necessarily add a distinct almond flavor. If you are not fond of that flavor, please skip it or reduce it by half.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

* Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Now let us start baking these loaves.

Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

Preheat the oven at 170’c for 10-12 minutes.

Butter should be soft but not melted or in runny state.

Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. *

In a large mixing bowl, beat the butter for 2-3 minutes.

Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Next add the almond extract and one egg at a time, whisk well until combined.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.

These loaves keep well in airtight containers for up to 4-5 days.

Almond and Cranberry Loaf Cake | Almond Cake Recipe

Almond and Cranberry Loaf Cake | Almond Cake Recipe
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Almond and Cranberry Loaf Cake | Almond Cake Recipe

A moist, buttery and nutty flavored cake that goes best with tea/ coffee. Adding cranberries gives it a lovely fruity freshness. 

Course Breakfast, Snack, Tea Time
Cuisine British
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 2 small loaves
Author Shreya ashish Tiwari

Ingredients

  • 125 gms unsalted butter at room temperature 1/2 cup approx
  • 125 gms powdered sugar 8+1/2 tbsp approx
  • 02 nos. eggs at room temperature
  • 1/4 tsp almond extract
  • 100 gms all purpose flour 3/4 cup approx
  • 25 gms almond flour 4 tbsp approx
  • 5 gms baking powder 1 tsp approx
  • 40 gms dried cranberries roughly chopped

Instructions

  1. Start by bringing all the ingredients to room temperature. I keep the ingredients out on the kitchen platform for about 2 hours before I start prepping the batter.

  2. Preheat the oven at 170'c for 10-12 minutes.

  3. Butter should be soft but not melted or in runny state.

  4. Grease and dust the loaf tins. I used a parchment to line the tins hence skipped this step. (check recipe notes for the size of the tins used) 

  5. In a large mixing bowl, beat the butter for 2-3 minutes.

  6. Then add the powdered sugar in 2 parts and beat until the butter and sugar mixture turns light and fluffy. I used an electric whisk and it took me 5-6 minutes.

  7. Next add the almond extract and one egg at a time, whisk well until combined.

  8. Sieve in the flour, almond flour and baking powder next along with the chopped cranberries. Fold the batter gently but do not overmix.

  9. Pour the batter into the prepped loaf tins, bake them for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.

  10. Once baked, let the loaves cool in their tins for about 15 minutes, then remove the cakes from the tins and place then on wired racks to cool completely.

  11. Once the cakes have cooled completely, wrap the cakes in cling wraps and let them rest in a dry and cool (do not refrigerate) place for 24 hours before slicing. This will give time for flavors to develop well and the slices will be come out perfect.
  12. These loaves keep well in airtight containers for up to 4-5 days.

Recipe Notes

I have used all ingredients measured by weight. I have included measures in cups/ spoons though they are approximate. 

Please note I have made two small loaves of 5 inch * 2 inch * 3 inch (length, breadth and height of the loaf tins). You can use the entire batter to bake one 5 inch * 7 inch loaf. 

Love,
Shreya:)

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Almond and Cranberry Loaf Cake | Almond Cake Recipe

 Adapted from here

The Best Hummus Recipe | Homemade Hummus Vegan & GF

I am sharing The Best Hummus Recipe | Homemade Hummus Vegan & GF, it is very easy to make and tastes way better than the packaged stuff. You’ll never buy that stuff anymore! The flavor is spot on, it’s creamy and superdelicious. 

The Best Hummus Recipe | Homemade Hummus Vegan & GF

The Best Hummus Recipe | Homemade Hummus Vegan & GF needs just a handful of ingredients and comes together in just under a minute in the blender! I have seen many recipes where they use a food processor to blend the ingredients together but I have always used a blender. It always gives me a more smoother and lump free hummus.

The Best Hummus Recipe | Homemade Hummus Vegan & GF

The Best Hummus Recipe | Homemade Hummus Vegan & GF is my take on a classic which we love the most. Although you can incorporate so many flavors into the hummus these days but nothing comes as close to the classic one for us. We prefer our hummus a bit garlicky and it took a few runs at perfecting my recipe, you can alter it as you wish to. My hubby and I are particularly fond of Mediterranean cuisine and hummus with some pita and veggie sticks tops the list! Even a salad on the side makes it such a filling and healthy meal. Try my Mediterranean Chickpea Salad (vegan + gf).

I have used freshly boiled chickpeas for this recipe, but I do not peel the skin off as I use a blender to make the hummus. Precisely why I use the blender and not a processor!! Blender for the win! Yes, you can use canned chickpeas and take the skin off and use the processor too. The taste won’t alter, just the texture maybe a bit different.

The Best Hummus Recipe | Homemade Hummus Vegan & GF

I usually make hummus very often as we love to have it around in the refrigerator as a dipping option for our chips or cucumber sticks (it’s our absolute favorite combo, can’t seem to get enough of it!!). This is perfect for guests too as it comes together quickly and feeds a crowd. So just keep some boiled or canned chickpeas handy and you are good to go!

The Best Hummus Recipe | Homemade Hummus Vegan & GF

I made this just a couple of days ago for a quick lunch for my hubby and myself as he was working from home so I wanted to treat him to his favorite meal 🙂 So, I thought why not get clicking because every time I make it, it disappears real quick, lol!! So making the most of an extremely busy hubby who didn’t pay close enough attention to what went on in the kitchen and the beautiful wintery sun, I captured a few shots for you guys! The pita you see here in the frames aren’t homemade. We have a swanky new bakery in our vicinity that stocks a lot of gluten free options and I’ve taken a liking to their breads. I got this GF pita just to try it once but we loved it and I will go back for more soon!

So with all that now out of the way, let’s quickly get done with the recipe which I’ve been raving about!

Add all the mentioned ingredients except those mentioned ‘to garnish’  into your blender and attach the lid nicely.

Run the blender on full power for 30-40 seconds. You can add some more of the reserved chickpea liquid (aquafaba) or water to correct the consistency if the hummus looks thick or dry.

Add the prepared hummus into a serving plate/ bowl and drizzle olive oil, some paprika. I like adding some pomegranate arils and some crunchy pumpkin seeds. And some sliced olives if you like them too.

The Best Hummus Recipe | Homemade Hummus Vegan & GF
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The Best Hummus Recipe | Homemade Hummus Vegan & GF

This is the best recipe for Homemade Hummus and tastes so smooth and absolutely delicious that you'll skip the store bought tubs of hummus!! 

Course Appetizer, Brunch, Lunch Box, Main Course, Side Dish, Snack, starters
Cuisine Mediterranean
Prep Time 10 minutes
Author Shreya Ashish Tiwari

Ingredients

  • 2 cups freshly boiled or canned chickpeas (garbanzo beans)
  • 1/4 cup chickpea liquid (aquafaba), or slightly more as needed
  • 1/4 cup tahini
  • 2 tbsp olive oil
  • juice of 1 large lemon
  • 5-6 cloves garlic
  • 3/4 tsp cumin powder
  • salt to taste
  • paprika, olive oil, olives, pomogranate arils, pumpkin seeds etc, to garnish

Instructions

  1. Add all the mentioned ingredients except those mentioned 'to garnish' into your blender and attach the lid nicely.

  2. Run the blender on full power for 30-40 seconds. You can add some more of the reserved chickpea liquid (aquafaba) or water to correct the consistency if the hummus looks thick or dry.

  3. Add the prepared hummus into a serving plate/ bowl and drizzle olive oil, some paprika. I like adding some pomegranate arils and some crunchy pumpkin seeds. And some sliced olives if you like them too.

Recipe Notes

This hummus keeps well in the refrigerator for 5-6 days in an airtight glass container.

 

Love,
Shreya

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The Best Hummus Recipe | Homemade Hummus Vegan & GF

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