Category: Main Course

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

 

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

Vegan Pumpkin Soup | 30 minute recipe

 There is a bit of a nip in the air and I’m craving soups. All kinds of warm, comforting, love in a bowl kinda soups! My go to Vegan Pumpkin Soup | 30 minute recipe is everything that you need when you want that hug in mug kind of meal. It is hearty, it is super filling, it is lip-smacking yummy and it takes all of 30 minutes to put together! And not to forget, it is vegan and gluten free! 

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe is one of the many ways to make a pumpkin soup. And let me tell you, this soups takes 30 minutes given that the pumpkin is all cleaned and chopped! I must confess the peeling and chopping part for the pumpkin can be a bit tedious. But you could have some cleaned and diced, tucked away in the freezer for quick meals like these!!

Vegan Pumpkin Soup | 30 minute recipe

I must confess how quickly does a pumpkin cook!! I mean, yes I cook Indian style curried pumpkin often and that too comes together in minutes but for a soup too, pumpkin just literally melts in the pot!! I have been making this Vegan Pumpkin Soup | 30 minute recipe for over 2-3 years and it still surprises me when it cooks so quickly! Once it has cooked well, all it needs is blending. Though you could use a hand blender, I prefer putting it in a large blender jar and giving it all a quick whiz. I steer clear of the hand blenders because I may or may not have had a real hand blender driven disaster in my kitchen!! Anyways, use whatever comes naturally to you.. 🙂

Also, If you love soups as much as I do, try these..

Vegan Mexican Vegetable Soup
Asian Manchow Soup 

So, let us get on with today’s recipe. This one super quick and fuss-free!

In a large pan, add olive oil.

Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.
Vegan Pumpkin Soup | 30 minute recipe

Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.
Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe

Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.
Vegan Pumpkin Soup | 30 minute recipe

Add the vegetable stock next and give everything a good stir.
Vegan Pumpkin Soup | 30 minute recipe

Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.
Vegan Pumpkin Soup | 30 minute recipe

Cool the mixture for 5 minutes and then blend it until smooth and creamy.
Vegan Pumpkin Soup | 30 minute recipe

Serve it piping hot with suggested toppings.

Vegan Pumpkin Soup | 30 minute recipe

Vegan Pumpkin Soup | 30 minute recipe
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Vegan Pumpkin Soup | 30 minute recipe

Delicious and heart warming, this Vegan and GF Pumpkin soup has all the Autumn feels and is perfect for a wholesome meal in 30 minutes. 

Course Appetizer, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 2 cup chopped pumpkin
  • 2 tbsp olive oil
  • 1 tbsp garlic roughly chopped
  • 1 tsp ginger roughly chopped
  • salt to taste
  • freshly cracked black pepper to taste
  • 1/4 cup chopped onions
  • 1/2 tsp cumin powder
  • 1/2 tsp cayenne pepper or red chilly powder
  • 1/2 tsp turmeric powder
  • 3 tbsp coconut cream or 1/4 cup coconut milk
  • 2 cup vegetable stock or warm water
  • toasted pumpkin seeds, coconut cream, chopped birds eye red chilly, fresh parsley, glutenfree croutons as suggested toppings

Instructions

  1. In a large pan, add olive oil.

  2. Once the oil heats up, add roughly chopped ginger and garlic. Sauté for a minute.

  3. Next, add the chopped onions. Sauté until the onions turn translucent. Then add turmeric powder and cayenne pepper.

  4. Next, add the chopped pumpkin, season with salt. Add cumin powder as well. Mix well.

  5. Cook for about 1 minute. Then add coconut cream/ milk and freshly cracked black pepper.

  6. Add the vegetable stock next and give everything a good stir.

  7. Cover and cook for 8-10 minutes. Turn off the flame once the pumpkin turns soft and mushy.

  8. Cool the mixture for 5 minutes and then blend it until smooth and creamy.

  9. Serve it piping hot with suggested toppings.


Recipe Notes

you can use GF bread to make the croutons and enjoy a complete Vegan + GF meal. 

Love,
Shreya

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Vegan Pumpkin Soup | 30 minute 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

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.

Pesarattu | Vegan and Gluten free Lentil Crepes 

Pesarattu | Vegan and Gluten free Lentil Crepes are very crispy owing to the different lentils added. They have a really nice taste since the lentils have very distinct flavors and when ground together, so these crepes turn too yummy! The best part here is that the batter for the Pesarattu or crepes does not need to be fermented. Just soak the lentils for 4-5 hours and grind them to a smooth paste.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes taste lovely with any kind of dip or relish. I’ve served these with Udupi Style white coconut chutney, at times with basic green coconut chutney . They taste amazing with some red tomato onion chutney as well. Try pairing these with Tiffin Sambhar (instant Veggie and lentil stew).

Pesarattu | Vegan and Gluten free Lentil Crepes

The batter made for Pesarattu | Vegan and Gluten free Lentil Crepes can be stored in the refrigerator for up to 3-4 days. The batter stays fresh and doesn’t thicken over a period of time. So it is perfect for meal planning as well. Keep the batter ready along with some of the chutneys. It will sort your weekday worries for breakfast or lunch box.

Pesarattu | Vegan and Gluten free Lentil Crepes

Let us make some Andhra Pradesh/ Telangana state special breakfast Pesarattu | Vegan and Gluten free Lentil Crepes!

Pesarattu-

Wash and soak the rice and lentils together for 4-5 hours.

Drain the water after 4-5 hours.
Pesarattu | Vegan and Gluten free Lentil Crepes

Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.
Pesarattu | Vegan and Gluten free Lentil Crepes

Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.
Pesarattu | Vegan and Gluten free Lentil Crepes

Cover with a lid and cook on low flame for 4-5 minutes.

Then open the lid and pour a few drops of oil (optional).
Pesarattu | Vegan and Gluten free Lentil Crepes

Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.
Pesarattu | Vegan and Gluten free Lentil Crepes

Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut chutney/ relish-

Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.

Temper –

Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes
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Pesarattu | Vegan and Gluten free Lentil Crepes

Pesarattu | Vegan and Gluten free Lentil Crepes are light and delicious option for breakfast or a light meal. Pack these in lunch boxes as well as they are very filling as they are made with mixed lentils. They are a delicacy in Andhra Pradesh, often served with coconut chutney.
Course Breakfast, Main Course, Snack
Cuisine Indian
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Author Shreya Ashish Tiwari

Ingredients

Pesarattu

  • 1/4 cup split yellow lentils dhooli moong dal
  • 1/4 cup whole green lentils akhi moong dal
  • 1/4 cup rice any variety
  • salt to taste
  • 2 nos. green chilies
  • 1 inch ginger
  • handful of fresh coriander leaves
  • 2-3 tbsp lemon juice for garnishing
  • chopped green chili for garnishing
  • red chili powder for garnishing
  • chopped onion for garnishing

Pink Coconut Chutney/ relish

  • 1/2 cup fresh coconut grated
  • salt to taste
  • 2-3 nos. whole red chilies
  • 2 tbsp tamarind pulp
  • water as needed

Tempering

  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • a sprig of curry leaves
  • a pinch of asafoetida

Instructions

Pesarattu

  1. Wash and soak the rice and lentils together for 4-5 hours.

  2. Drain the water after 4-5 hours.

  3. Grind these together with ginger, fresh coriander leaves green chilies, cumin seeds and very little water. The batter should be smooth without any lumps. Then season it with salt and mix well.

  4. Keep the batter aside for just 10-15 minutes while you prep the onions, etc.

  5. Heat the griddle/ tawa. Pour a few drops of oil and wipe it off with some damp kitchen paper. The griddle/ tawa will sizzle, that means it is ready for making Pesarattu/ crepes.

  6. Pour a ladleful of the batter on the griddle/ tawa and spread it really well. Scrap off any extra batter on the top.

  7. Cover with a lid and cook on low flame for 4-5 minutes.

  8. Then open the lid and pour a few drops of oil (optional).

  9. Then sprinkle red chili powder, some chopped onion, chopped green chilies and a bit of lemon juice.

  10. Do not flip the Pesarattu/ crepe. Just fold and serve piping hot.

  11. I have served with Green coconut chutney and pink coconut chutney.

Pink Coconut Chutney

  1. Grind together grated coconut, dry red chilies, tamarind pulp, salt and some water to make a smooth paste.  


Temper

  1. Heat oil in a small wok, add curry leaves, mustard seeds and some asafoetida. Once these splutter together, add the tempering to the ground chutney/ relish. 

  2. Mix it well and serve. This chutney/ relish keeps well in the refrigerator for 2 days.

Love,
Shreya

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Pesarattu | Vegan and Gluten free Lentil Crepes

Instant Oats Idli | Oats Idli recipe

Instant Oats Idli | Oats Idli recipe is light, nutritious and makes for the perfect breakfast or brunch. This recipe is instant and very similar to instant rawa Idli with some variations.

Instant Oats Idli | Oats Idli recipe 

Instant Oats Idli | Oats Idli recipe is a good way to consume oats in a savory form if you are not too fond of sweet oats with milk and honey. Do count me that category! 😉 I can’t have oats at all. But these Instant Oats Idli is really delicious and packed with so many flavors 😊

Instant Oats Idli | Oats Idli recipe

Instant Oats Idli | Oats Idli recipe always makes soft and very fluffy idlis. It is definitely looking like that, is it not?! I have made this 3-4 times in the past 6 months, usually on weekends when brunch seems like the way to go 😉 My hubby who is not fond of idlis too much, approved this one. That definitely gives me another option for meals. On that note, have you tried my homemade Idli batter recipe? It is no-fail and absolutely spot on!

Instant Oats Idli | Oats Idli recipe

Instant Oats Idli | Oats Idli recipe tastes best with my instant tiffin style sambhar  and green coconut chutney.  You can also try my Udupi Style White Coconut chutney recipe. Or even my tomato onion chutney pairs fabulously with these idlis.

Instant Oats Idli | Oats Idli recipe

Instant Oats Idli | Oats Idli recipe is very versatile. You can add veggies of your choice or temper it with your favorite spices. But make sure you add ginger and curry leaves simply because they lend an amazing flavor and aroma.

Let’s make these instant idlis.

Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don’t turn brown.

Cool them completely and blend them into a slightly coarse powder. Set it aside.

Heat oil in the same pan. Once it’s hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.

Add grated ginger and chopped green chilies. Sauté for a minute.

Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.

Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.

Mix well. Next, add the powdered oats. Again mix well and season with salt.

Add chopped coriander and mix well.

Add water and adjust the consistency.

Let this batter sit for 10-15 minutes.

Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.

Instant Oats Idli | Oats Idli recipe

Now add the batter in greased Idli plates and steam for 12-14 minutes.

Instant Oats Idli | Oats Idli recipe

Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Instant Oats Idli | Oats Idli recipe

Instant Oats Idli | Oats Idli recipe

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 10-12 idlis

Instant, healthy and delicious Oats Idli are the perfect option for breakfast or a quick brunch. This is a great option which you can even pack for a lunch box. Pair it with some Sambhar and Coconut Chutney.

Ingredients

  • 1 cup oats
  • 1/2 cup bombay rawa/ fine sooji (semolina)
  • 1/2 cup water or a little more as needed
  • 1 cup curd (I used a day old home made curd)
  • 3/4 tsp. mustard seeds
  • 3/4 tsp. urad dal (split white lentils)
  • 3/4 tsp. chana dal (split chickpeas)
  • 1 tbsp. oil
  • a pinch of hing/ asafoetida
  • 1 inch grated ginger
  • 1 tsp. chopped green chilies
  • 5-6 nos. chopped curry leaves
  • 1 tbsp. chopped coriander leaves
  • salt to taste
  • 1/2 tsp. baking soda

Instructions

  1. Heat a pan, dry roast the oats for a couple of minutes or until they firm up a bit. Ensure they don't turn brown.
  2. Cool them completely and blend them into a slightly coarse powder. Set it aside.
  3. Heat oil in the same pan. Once it's hot, add hing/ asafoetida, mustards seeds, urad dal, chopped curry leaves and Chana dal. Let these splutter for a few seconds.
  4. Add grated ginger and chopped green chilies. Sauté for a minute.
  5. Add the semolina. Sauté for 2-3 minutes but the color must not change. Turn off the gas.
  6. Remove this mixture in a mixing bowl and let it cool down completely. Then add the curd.
  7. Mix well. Next, add the powdered oats. Again mix well and season with salt.
  8. Add chopped coriander and mix well.
  9. Add water and adjust the consistency.
  10. Let this batter sit for 10-15 minutes.
  11. Now, just before steaming the idlis, add baking soda. Mix well until the batter becomes a little frothy.
  12. Now add the batter in greased Idli plates and steam for 12-14 minutes.
  13. Let the idlis rest for 5-7 minutes before you unmould them. Serve them piping hot with sambhar and chutney of your choice.

Notes

You can added veggies of your choice to this batter. You can added cashew nuts to the tempering too. Roast the semolina and oats well otherwise the idlis will be very sticky.

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Love,
Shreya

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Instant Oats Idli | Oats Idli recipe

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are very popular in Maharashtra. They are a traditional preparation and have a very delicious, spicy flavor 🙂 Small, soft brinjals are stuffed with a coconut based stuffing and then cooked in the semi dry gravy.

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are a very popular preparation in Maharashtra specially during festivals or weddings. This preparation is usually enjoyed with Jowar Bhakri (millet flatbread), crushed onions and some thecha (Maharashtrian green chili relish). Trust me, it’s such a heavenly combo and the flavors are absolutely earthy and rustic.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Bharli Vangi | Maharashtrian Style Stuffed Brinjals are one of the few things which I can have whenever you ask me to, it’s that delicious. Although I have served these with some regular whole-wheat rotis and some onion rings and green chilies, they still make such an delicious meal. The earthy flavors of coconut, garlic, cumin, etc. make for the perfect spice blend. The texture too is really nice, pair them with rotis or rice.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Anyways, let get started. This preparation is a little involved but pretty straight forward too.

In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Heat 1 tbsp. oil in a pan. Once it’s hot, add asafoetida and chopped onions. Sauté the onions until they are translucent.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Add chopped tomatoes next, cook them until they are mushy and the oil separates.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.

Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Follow the above step for all the brinjals. set them aside.

Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Heat 1 tbsp. oil in another pan. Once it’s hot, add the stuffed brinjals and sauté them until they turn brown on all sides.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.

Bharli Vangi | Maharashtrian Style Stuffed Brinjals Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Serve piping hot with roti/ bhakri or some steamed rice.

Bharli Vangi | Maharashtrian Style Stuffed Brinjal

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: serves 2-3 people

Bharli Vangi or Maharashtrian Style Stuffed Brinjals are a traditional dish from Maharashtra flavored with coconut, sesame and spices. They are absolutely lip smacking yummy!

Ingredients

  • 7 nos. small brinjals/ eggplants
  • 2 nos. medium onions, finely chopped
  • 1 no. tomato, finely chopped
  • 1 tbsp. goda masala
  • 1/2 tsp. turmeric powder
  • a pinch of asafoetida
  • 1/2 tsp jaggery
  • 2 tbsp. roasted peanuts powdered
  • 1 tbsp. oil
  • salt to taste
  • For the paste-
  • 2-3 tbsp. desiccated coconut
  • 1 tbsp. white sesame seeds
  • 1 tbsp. cumin seeds
  • 14-15 nos. cloves of garlic
  • 6-7 tbsp. chopped coriander leaves

Instructions

    For the paste
  1. In a blender jar, grind together the desiccated coconut, cumin seeds and sesame seeds to a coarse powder.
  2. Then add chopped coriander leaves and garlic to the powder and grind everything to a coarse paste. Do not add water while grinding this paste.
  3. Heat 1 tbsp. oil in a pan. Once it's hot, add asafoetida and chopped onions. Sauté the onions until they are translucent.
  4. Add chopped tomatoes next, cook them until they are mushy and the oil separates.
  5. Add the ground paste and sauté for a few minutes. Add goda masala, roasted peanut powder, turmeric, jaggery, red chili powder and salt to taste. Mix well.
  6. Cook this mixture for 4-5 minutes. Then turn off the gas. Let this mixture cool down completely.
  7. Wash, pat dry small brinjals. Prep them, keep the stem intact. Make vertical slits and stuff it well with the ready masala.
  8. Follow the above step for all the brinjals. set them aside.
  9. Add about 2 cups of water in the same pan in which the masala stuffing was made, bring it to a boil. Turn off the heat and set it aside.
  10. Heat 1 tbsp. oil in another pan. Once it's hot, add the stuffed brinjals and sauté them until they turn brown on all sides.
  11. Next, add the boiled water and salt to taste to the brinjals. Cover and simmer the brinjals in the water until they are cooked and the gravy has thickened. It took me about 15-18 minutes for the brinjals to cook and the gravy to thicken.
  12. Serve piping hot with roti/ bhakri or some steamed rice.

Notes

1. I have used small purple brinjals. 2. You can use small green ones too. 3. Add more water if you want to adjust the consistency of the gravy when serving with rice.

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Love,
Shreya 🙂

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Bharli Vangi | Maharashtrian Style Stuffed Brinjals

Adapted from Maharashtrian recipes online.

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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