Tag: breakfast recipes

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

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

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

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

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

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

Let us start with the Vegan Focaccia Recipe.

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

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

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

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

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

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

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

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

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

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

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

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

Add the toppings of your choice.

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

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

Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

  13. Add the toppings of your choice.

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

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

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

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

Recipe Notes

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

 

 

Love,
Shreya

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Vegan Focaccia Recipe | No Knead Focaccia Bread Recipe

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Let’s make some kachoris.

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

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

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

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

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

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

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

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

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

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

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

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

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Serve them hot with chutney and tea/ coffee.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

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

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

Ingredients

Dough

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

Filling

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

Instructions

Dough

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

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

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

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

Filling

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

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

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

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

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

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

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

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

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

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

Assemble and fry

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

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

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

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

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

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

Recipe Notes

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

Love,
Shreya 🙂

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Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Adapted from YouTube.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is healthy, delicious and so easy to put together. We have used whole wheat flour and added walnuts which makes this cake/ loaf very filling too. 🙂 

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is one of my go to recipes that came across online a few months ago. I have made it quite a few times since then and it always turns out perfectly!! No- fail recipe and the results are so delicious 🙂 Whenever I’ve got some overripe bananas sitting in the fruit basket, I either make this Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf or my Rustic Banana Bread with Yogurt. If you like chocolate then you can make my Banana Breakfast bars, that is loaded with chocolate and butterscotch!

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf is vegan too, has no eggs and it takes a few ingredients to put together. Ingredients that one has in their pantry on a daily basis. Just a few minutes of preparation and in the oven this goes! That’s all, real quick. Great after school snack for kids with some milk or a glass of juice. You can even pack it for their lunch boxes along with some sandwiches. It’s healthy and really delicious.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf has the best texture. It is very soft and is very moist too, despite of it being vegan. Let’s bake ourselves one! 😉

Preheat the oven at 180’c. Grease a 7″loaf tin and dust it with some flour. Set it aside.

Take the ripe bananas in a large mixing bowl. Mash them well with a fork.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it’s well incorporated.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Add vanilla extract next, whisk gently.

Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.

Mix walnuts with the reserved whole wheat flour and add to the ready batter.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Fold the walnuts gently into the batter.

Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170’c.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.

This cake stays fresh in an airtight container for up to 4-5 days.

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: one 7 inch loaf

A vegan, delicious, soft and healthy whole wheat banana and walnut cake/ loaf is the perfect partner for your tea or coffee!

Ingredients

  • 2 nos. ripe bananas
  • 3/4 cup castor sugar
  • 1/2 cup refined oil
  • 1/2 tsp vanilla extract
  • 1+1/2 cup whole wheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1/4 cup chopped walnuts
  • 1/4 tsp cinnamon powder
  • 1/8 tsp nutmeg powder

Instructions

  1. Preheat the oven at 180'c. Grease a 7"loaf tin and dust it with some flour. Set it aside.
  2. Take the ripe bananas in a large mixing bowl. Mash them well with a fork.
  3. Add castor sugar. Mix sugar with a whisk. Add oil and whisk again until it's well incorporated.
  4. Add vanilla extract next, whisk gently.
  5. Sieve whole wheat flour, baking powder, baking soda and salt next into the banana and oil mixture. (reserve 1 tbsp. whole wheat flour aside).
  6. Mix well. Add cinnamon powder and nutmeg powder. Mix well again but avoid over mixing.
  7. Mix walnuts with the reserved whole wheat flour and add to the ready batter.
  8. Fold the walnuts gently into the batter.
  9. Pour the ready batter into the prepped tin. Bake the cake for 45-50 minutes @ 170'c.
  10. Once the cake baked, take a toothpick test. The toothpick should come out clean or a with just a few moist crumbs.
  11. Cool the cake in the tin for 30 minutes. Unmould the cake and cool for another 30 minutes on a cooling rack. Slice the cake and serve.
  12. This cake stays fresh in an airtight container for up to 4-5 days.

Notes

You can skip the spices if you prefer. I used 2 large bananas, use 3 if using smaller bananas. Add nuts of your choice or skip them if you prefer.

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Love,
Shreya 🙂

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Egg free Whole wheat Banana and Walnut Cake | Vegan Banana Loaf

Adapted from YouTube.

Instant Oats Idli | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free 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 | Gluten free Oats Idli recipe 

Instant Oats Idli | Gluten free 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 | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free 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 | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free 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 | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free 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 | Gluten free Oats Idli recipe

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

Instant Oats Idli | Gluten free 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 | Gluten free Oats Idli recipe

Instant Oats Idli | Gluten free 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 gluten free meal 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 | Gluten free Oats Idli recipe

Best Nacho Dip Ever | 2 Ingredient Dip

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

Best Nacho Dip Ever | 2 Ingredient Dip

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

Best Nacho Dip Ever | 2 Ingredient Dip

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

Best Nacho Dip Ever | 2 Ingredient Dip

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

Take mayonnaise in a bowl.

Whip it well until it is creamy and smooth.

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

Best Nacho Dip Ever | 2 Ingredient Dip

Mix well. Serve as you wish.

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

It stays fresh for 3-4 days.

Best Nacho Dip Ever | 2 Ingredient Dip

Best Nacho Dip Ever | 2 Ingredient Dip

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1/2 a cup

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

Ingredients

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

Instructions

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

Notes

You can use vegan mayonnaise to make a vegan dip.

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

Love,
Shreya 🙂

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Best Nacho Dip Ever | 2 Ingredient Dip

Kolhapuri Misal Pav | How to make Misal Pav

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

Kolhapuri Misal Pav | How to make Misal Pav

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

Kolhapuri Misal Pav | How to make Misal Pav

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

Kolhapuri Misal Pav | How to make Misal Pav

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

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

Let us make some Misal!!

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

Kolhapuri Misal Pav | How to make Misal Pav

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

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

Kolhapuri Misal Pav | How to make Misal Pav

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

Kolhapuri Misal Pav | How to make Misal Pav

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

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

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

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

Kolhapuri Misal Pav | How to make Misal Pav

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

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: serves 3-4

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

Ingredients

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

Instructions

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

Notes

Tastes best when served hot and fresh.

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Shreya 🙂

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Kolhapuri Misal Pav | How to make Misal Pav

Egg free Marble Cake | How to make tea time Marble Cake

 Egg free Marble Cake | How to make tea time Marble Cake is a classic sponge cake flavored with vanilla and chocolate. It’s the perfect companion to tea/ coffee. Every bite is a blend of everyone’s favorite flavors 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is one of the best eggless cakes I’ve baked in a long time. It is absolutely perfect! 10/10 is how I will rate this cake. It’s soft, melts in the mouth and has that perfect crumb! Flawless to the point of being a fault! It’s that good.

I have always loved these bakery style tea time marble cakes. It’s always perfect and the flavor is the best of both worlds! Even as a kid, my Mom would usually buy me those little slice cake packets from Monginis, as they were always yummy!! I can still remember that distinct aroma of chocolate and vanilla as I’d open the little packet 🙂

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake is a bakers delight! It rises beautifully and holds it’s shape well. I sliced the cake once it was completely cool and it was just beautiful. Can you believe I’ve baked this cake thrice in the last 2 months! Since I perfected it, I thought I’d share it on the blog too!

Egg free Marble Cake | How to make tea time Marble Cake

The loaf had this signature crack which I adore in tea cakes. If you are like me and enjoy tea times loafs, try my Egg free Ribbon cake, Rustic Banana Bread or even the luscious Strawberry Snack cake. They are absolutely endearing, the crack makes the cake look so natural and rustic. I prefer rustic 🙂 Anyways, I came across this recipe online and I tried it straightaway, it definitely didn’t disappoint. The recipe originally called for eggs, but I wanted to go egg free and made a couple of changes to it.

Let’s get baking.

Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.

Preheat the oven @160’c.

Egg free Marble Cake | How to make tea time Marble Cake

Sift flour, salt, baking soda and baking powder in a bowl. set them aside.

In another bowl, whisk together sugar, butter and oil until they are creamy and light.

Egg free Marble Cake | How to make tea time Marble Cake

Add vanilla extract and the curd. Mix well to combine them. Then add the milk and keep mixing well while pouring the milk.

Egg free Marble Cake | How to make tea time Marble Cake

Add the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.

Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.

Fold everything together. Do not over-mix.

Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Bake the cake at 160’c (320F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.

Once baked, cool the cake completely in the tin, then remove from the tin and slice.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

This cake keeps fresh in an airtight container for up to 4 days.

Egg free Marble Cake | How to make tea time Marble Cake

Egg free Marble Cake | How to make tea time Marble Cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Yield: one 9"loaf

A light, fluffy and melt the mouth soft tea time cake which has the best of both worlds with the vanilla and the delicious chocolate!

Ingredients

  • 1+1/4 cup all purpose flour/ Maida
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • a pinch of salt
  • 1 cup castor sugar
  • 1/4 cup unsalted butter
  • 1/4 cup flavorless refined oil
  • 1 tsp. vanilla extract
  • 1/2 cup curd
  • 1/2 cup milk
  • 50 gms chopped cooking chocolate (to be melted before use)

Instructions

  1. Grease a 9 inch loaf tin with some butter, dust it with loose flour and set it aside.
  2. Preheat the oven @160'c.
  3. Sift flour, salt, baking soda and baking powder in a bowl. set them aside.
  4. In another bowl, whisk together sugar, butter and oil until they are creamy and light.
  5. Add vanilla extract and the curd. Mix well to combine them. Then add the milk and keep mixing well while pouring the milk.
  6. Add the flour in two batches, fold it well into the batter but do not over-mix. Over-mixing results in a dense cake.
  7. Take out 1/3 of the batter in a smaller bowl, add the melted chocolate into the batter.
  8. Fold everything together. Do not over-mix.
  9. Pour the vanilla batter into the ready tin. Top it with the chocolate batter. Use a toothpick or a knife to make some swirls but not too much as we do not want the two batters mixing together.
  10. Bake the cake at 160'c (320'F) for approximately 45-50 minutes. Remember every oven works differently so once the top turns golden, the cake have been done. Take a toothpick test, if the crumbs come out too moist, bake for another 10 minutes.
  11. Once baked, cool the cake completely in the tin, then remove from the tin and slice.
  12. This cake keeps fresh in an airtight container for up to 4 days.

Notes

Use a good quality cooking chocolate. You can use chocolate chips alternately. Curd should neither be too thick nor too watery. Never over mix the cake batter else the cake shall be hard and heavy. Please use baking powder and baking soda that are not too old. That could cause the cake to fall or crack extensively during baking. Measure the ingredients very carefully.

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Shreya 🙂

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Egg free Marble Cake | How to make tea time Marble Cake

Adapted from el mundo eats.

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

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

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

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

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

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

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

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

Let’s make some Bhajjis….

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

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

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

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

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

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

Fill this paste in all the de-seeded chilies.

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

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

Whisk well to make a thick paste.

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

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

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

Serve these piping hot.

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

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

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 10 fritters

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

Ingredients

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

Instructions

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

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

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Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is my all time favorite sandwich!! It’s spicy, filled with gooey cheese and a bit of crunch from the capsicum makes it so filling and irresistible! 

Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastChilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is so easy to make, with simple, everyday ingredients. Perfect for breakfast or quick lunch/ brunch. Or even to pack some for your kids lunchbox, etc. I can practically have these everyday 🙂 and there was a time I really did it almost everyday.Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastChilli Cheese Grill Sandwich | How to make Chilli Cheese Toast as I said is my favorite sandwich after Bombay Masala Toast Sandwich. These chilli cheese grills were my staple snack back in day when I was in my college days. My college was in Fort, Mumbai and we had some of the best street food right around my college. My friends and I were regulars around this particular sandwich stall and this sandwich was my go to order. In fact that vendor knew I’d order these more often than any order sandwich! Lol!! I was so in love with it that I watched him make them every time and even learnt it quickly!Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastI came home on one such occasion and I was keen to give this recipe a go, not myself though 😉 I gave the recipe to my Mom, and she nailed it, it tasted so good, I knew I’d have them at home too! I was glad my Mom always had the basic ingredients for any snack at home! She can practically still whisk up anything I like to eat, all I need to do is ask :)…Moms are this way, aren’t they!?Anyways, let’s get on with the recipe.In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.Mix these well.Apply butter on two slices of bread, apply some green chutney as well.Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastGrate more cheese if you like. Place the other buttered slice over the slice with the mixture.Heat the griller, apply butter and place the sandwich. Apply more butter on the top.Chilli Cheese Grill Sandwich | How to make Chilli Cheese ToastGrill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.This article is cornerstone content

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2-3 sandwiches

Spicy, buttery, filled with the goodness of fresh veggies and oozing with cheese, Chilli Cheese Toast is yummiest sandwich! Enjoy these for breakfast or for a light meal, it's very filling and healthy.

Ingredients

  • 1 nos. large red onion, finely chopped
  • 1 nos. large green bell pepper (capsicum), finely chopped
  • 2 tsp chopped green chili
  • salt to taste
  • 1/2 tsp sandwich masala (available in local stores)
  • 1/4 tsp black pepper powder
  • 1/2 tsp chaat masala
  • butter, as needed to butter the bread and grill the sandwiches
  • 6 slices of bread (I used white sandwich bread)
  • green chutney green chutney as needed

Instructions

  1. In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).
  2. Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.
  3. Mix these well.
  4. Apply butter on two slices of bread, apply some green chutney as well.
  5. Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.
  6. Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.
  7. Heat the griller, apply butter and place the sandwich. Apply more butter on the top.
  8. Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

Notes

Sandwich masala is an optional ingredient.

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Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

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