Tag: kid friendly

Vegan Bread Rolls | How to make Bread Rolls

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

Vegan Bread Rolls | How to make Bread Rolls

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

Vegan Bread Rolls | How to make Bread Rolls

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

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

Vegan Bread Rolls | How to make Bread Rolls

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

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

Start with the Filling

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

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

Vegan Bread Rolls | How to make Bread Rolls

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

For the bread

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

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

Vegan Bread Rolls | How to make Bread Rolls

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

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

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

Serve them piping hot with your favourite dips.

Vegan Bread Rolls | How to make Bread Rolls

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

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

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

Ingredients

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

Instructions

Start with the Filling -

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

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

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

For the bread -

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

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

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

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

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

  6. Serve them piping hot with your favourite dips.  

Love,
Shreya

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Vegan Bread Rolls | How to make Bread Rolls

 

Vegan Waffle Recipe | Waffle Recipe

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

Vegan Waffle Recipe | Waffle Recipe

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

Vegan Waffle Recipe | Waffle Recipe

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

Vegan Waffle Recipe | Waffle Recipe

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

Vegan Waffle Recipe | Waffle Recipe

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

Vegan Waffle Recipe | Waffle Recipe

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

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

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

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

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

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

Vegan Waffle Recipe | Waffle Recipe

Let us quickly get on with recipe.

How to make the flax egg?

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

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

Heat the waffle maker as per the instruction manual.

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

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

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

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

The first part will remain as plain vanilla.

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

Vegan Waffle Recipe | Waffle Recipe

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

Vegan Waffle Recipe | Waffle Recipe

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

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

Vegan Waffle Recipe | Waffle Recipe

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

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

Serve them hot/ warm with your favorite toppings!

How to freeze them?

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

Vegan Waffle Recipe | Waffle Recipe

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

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

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

Ingredients

Dry Ingredients

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

Wet Ingredients

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

Instructions

How to make the flax egg?

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

The Waffles

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

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

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

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

  5. The first part will remain as plain vanilla.

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

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

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

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

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

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

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

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

How to freeze them?

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

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

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

Recipe Notes

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

 

Love,
Shreya

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 Adapted from Courtney’s Homestead.

 

Goan Style French Beans Foogath | Beans Foogath

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

Goan Style French Beans Foogath | Beans Foogath

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

Do try some other traditional Goan recipes

Goan Bolinhas 
Goan Chutney Sandwiches
Goan Forminhas
Beetroot Cutlets

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

Goan Style French Beans Foogath | Beans Foogath

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

Goan Style French Beans Foogath | Beans Foogath

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

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

Goan Style French Beans Foogath | Beans Foogath

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

Goan Style French Beans Foogath | Beans Foogath

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

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

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

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

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

Goan Style French Beans Foogath | Beans Foogath

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

Recipe Notes

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

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

Love,
Shreya

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Goan Style French Beans Foogath | Beans Foogath

 

How to make Royal Falooda | Rose Falooda

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

How to make Royal Falooda | Rose Falooda

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

How to make Royal Falooda | Rose Falooda

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

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

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

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

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

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

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

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

 

How to make Royal Falooda | Rose Falooda

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

Preparation

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

How to make Royal Falooda | Rose Falooda

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

How to make Royal Falooda | Rose Falooda

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

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

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

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

Keep the ready vermicelli aside.

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

Assemble

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

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

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

Repeat the above mentioned layers once again.

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

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

Serve immedietely.

How to make Royal Falooda | Rose Falooda

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

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

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

Ingredients

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

Instructions

Preparation -

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

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

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

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

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

  6. Keep the ready vermicelli aside.

Assemble -

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

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

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

  4. Repeat the above mentioned layers once again.

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

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

  7. Serve immedietely.

Love,
Shreya

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How to make Royal Falooda | Rose Falooda

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

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

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

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

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

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

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

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

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

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

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

For the Chutney –

Wash all the ingredients well.

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

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

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

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

To make the sandwiches-

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

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

How to make Goan Chutney Sandwich | Goan Chutney Sandwich

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

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

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

Ingredients

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

Instructions

For the Chutney-

  1. Wash all the ingredients well.

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

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

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

To make the sandwiches-

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

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

Love,
Shreya

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How to make Goan Chutney Sandwich | Goan Chutney Sandwich

 

Lemon Vanilla Madeleines | How to make French Madeleines

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

Lemon Vanilla Madeleines | How to make French Madeleines

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

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

Lemon Vanilla Madeleines | How to make French Madeleines

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

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

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

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

Lemon Vanilla Madeleines | How to make French Madeleines

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

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

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

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

Lemon Vanilla Madeleines | How to make French

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

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

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

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

Lemon Vanilla Madeleines | How to make French

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

Lemon Vanilla Madeleines | How to make French

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

Lemon Vanilla Madeleines | How to make French

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

Lemon Vanilla Madeleines | How to make French

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

Lemon Vanilla Madeleines | How to make French

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

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

Lemon Vanilla Madeleines | How to make French

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Love,
Shreya

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Lemon Vanilla Madeleines | How to make French Madeleines

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties are packed with veggies, mild spices, textures and a lot of flavor. These patties taste great on their own or paired with any dip or they can even be used for making burgers/ wraps, etc. They make for the perfect party snacks too as they look so pretty! 

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties are one of the easiest ways to incorporate a lot of veggies in your meals. We personally like them the most because they are not too spicy. We do love our spicy food but patties like these need to be mild else you can’t taste the freshness of the herbs and veggies. If you prefer them to be more spicy, please feel free to add some more chilies or paprika.

Beetroot Cutlets | Vegan Beetroot Patties can be made with a mélange of veggies of your choice and availability. These days, owing to the lockdown I am unable to get too many veggies around but I had enough to make these patties easily. You can add any veggies of your choice and these patties will taste great!

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties have an almost meaty texture and the no doubt, the color too. The beets do render the most glorious color here and I simply love how bright these patties look. I’ve been making these for years and I have never changed a thing about them. I stick to my recipe and prefer them just as they are. They are naturally vegan without having to change any ingredient to make them vegan. Although you can make the gluten free if you coat them with something apart from regular bread crumbs.

Few other quick vegan recipes that you may wish try,

Vegan Mayonnaise Sandwich
Vegan Canapés
Vegan Rainbow Rice Paper Rolls

I do add one special spice mix to this patty mixture. I will share the recipe here real quick before we move on to the recipe for the patties.

Dry roast the following ingredients for 2-3 minutes in a dry pan over low heat, cool them for a bit and grind them to a fine powder. This spice mix can be added to pilafs, curries or stir fries, etc. This spice keeps well in an airtight container for almost over a month. 
3-4 nos.  whole black cardamom
2-3 nos. whole, dry bay leaves
9-10 nos. whole black peppercorns
1″ piece cinnamon stick

Now coming to the recipe of the Beetroot Cutlets | Vegan Beetroot Patties, these do take some prepping but they are totally worth it.

Start with boiling the potatoes, cool and peel them. Set them aside.

Grate the raw beets and set that aside as well.

Beetroot Cutlets | Vegan Beetroot Patties
Boil the chopped veggies for approximately 5 minutes in 1 cup of water. Drain the veggies once they are done and set them aside.

Beetroot Cutlets | Vegan Beetroot Patties

In a large mixing bowl, add the boiled potatoes, boiled veggies and the grated beets. Also add the ground spice mix as per the recipe above, chopped onions, green chilies and chopped cilantro (coriander).

Add the paprika/ red chili powder, turmeric powder, ginger garlic paste and salt to taste. Mash everything together and make a dough. Set it aside for 10 minutes before shaping these patties/ cutlets.

Beetroot Cutlets | Vegan Beetroot Patties Beetroot Cutlets | Vegan Beetroot Patties

Then shape the dough into patties/ cutlets. I made 6 medium sized round ones. You can smaller cutlets too, about 9-10 of them. Refrigerate them for at least 30-40 minutes before pan/ shallow frying them.

Beetroot Cutlets | Vegan Beetroot Patties Beetroot Cutlets | Vegan Beetroot Patties

I rolled each patty/ cutlet in some breadcrumbs. Shallow fry them for about 6-8 minutes on each side. Drain them on a kitchen tissue.

Serve them piping hot with some dips, salad, etc. Or use them as burger patties. They taste awesome.

Beetroot Cutlets | Vegan Beetroot Patties

Beetroot Cutlets | Vegan Beetroot Patties
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Beetroot Cutlets | Vegan Beetroot Patties

Crispy on the outside and soft on the inside, these veggies loaded patties work so well on their own as a snack or as a patty for your next vegan Burger!  

Course Appetizer, Breakfast, Brunch, Snack, starters, Tea Time
Cuisine Indian
Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings 3 persons
Author Shreya Ashish Tiwari

Ingredients

  • 3 nos. medium sized potatoes boiled & peeled
  • 1 nos. raw beetroot grated
  • 1/2 cup mixed veggies, chopped (carrots, green peas & French beans par-boiled
  • 1/4 cup red onion finely chopped
  • 1 nos. green chili finely chopped
  • 2 tbsp coriander leaves (cilantro) roughly chopped
  • 1 tsp ground spice mix (recipe mentioned above in the post) garam masala
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder/ paprika optional
  • salt to taste
  • 1 tsp ginger garlic paste

Instructions

  1. Start with boiling the potatoes, cool and peel them. Set them aside.


  2. Grate the raw beets and set that aside as well.


  3. Boil the chopped veggies for approximately 5 minutes in 1 cup of water. Drain the veggies once they are done and set them aside.
  4. In a large mixing bowl, add the boiled potatoes, boiled veggies and the grated beets. Also add the ground spice mix as per the recipe above, chopped onions, green chilies and chopped cilantro (coriander).
  5. Add the paprika/ red chili powder, turmeric powder, ginger garlic paste and salt to taste. Mash everything together and make a dough. Set it aside for 10 minutes before shaping these patties/ cutlets.
  6. Then shape the dough into patties/ cutlets. I made 6 medium sized round ones. You can smaller cutlets too, about 9-10 of them. Refrigerate them for at least 30-40 minutes before pan/ shallow frying them.
  7. I rolled each patty/ cutlet in some breadcrumbs. Shallow fry them for about 6-8 minutes on each side. Drain them on a kitchen tissue.


  8. Serve them piping hot with some dips, salad, etc. Or use them as burger patties. They taste awesome.

Recipe Notes

Skip the breadcrumbs for a Gluten free version.

Add the spices according to your preference and tolerance levels.

These patties can be frozen for up to 3-4 days. They may last longer but I have never tried keeping them beyond 3 days. 

Love,
Shreya

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Beetroot Cutlets | Vegan Beetroot Patties

Cauliflower Wings | Vegan Cauliflower Wings

These Cauliflower Wings | Vegan Cauliflower Wings paired with a mildly spiced vegan aioli is such a smashing good combination! You’ll find these tangy, spicy and so crunchy. Besides, they are not loaded with too many ingredients, which is always a good thing! 

Cauliflower Wings | Vegan Cauliflower Wings

Cauliflower Wings | Vegan Cauliflower Wings are something that you need to try! If you’ve not made them yet, then please do give them a go. Cauliflower happens to be a very versatile recipe. It has no real flavor of it’s own and thus adapts to any recipe perfectly. Just use it as you fancy and you’ll love it!!

I had made these Cauliflower Wings | Vegan Cauliflower Wings sometime back too but I never could shoot them because my hubby just couldn’t wait till I click them, lol! But this time around, I made them while he was busy with a long video conference call for work, home quarantine situation you see. So, I could save them for a few minutes, just long enough to get some clicks. But I also wanted him to have these soon so I rushed through the shoot and served them right away! And he says these were better than the ones I made last time! Success!

Cauliflower Wings | Vegan Cauliflower Wings

Cauliflower Wings | Vegan Cauliflower Wings totally work if you are looking to replace the classic chicken wings with a nice veggie option.

Texture : They are very crispy on the outside, the crunch is absolutely delicious. The insides are almost creamy. They are soft and melt in your mouth.

Why cauliflower : I often wondered why cauliflower until I made these myself. Cauliflower has no real flavor profile of it’s own, you can add any spice or any marinade to it and this veggie totally adapts the flavor.

Flavor : I have used a few spices here and they work beautifully, nothing fancy at all. You can always improvise, there is always room for adapting these to your preference.

Trust me when I say this, you’ll be hooked on these. I have served them with an easy vegan aioli and that works so well as the dip for here for the crudités and the wings themselves. You can serve them with any dip of your choice but we are partial to anything garlicy!

Cauliflower Wings | Vegan Cauliflower Wings

Let us start with the Cauliflower Wings | Vegan Cauliflower Wings.

Start with cleaning the cauliflower head. Cut it into bite sized florets. Wash them thoroughly. (I had about 14 florets)

In a large vat, heat 3 cups of water with a pinch of salt. Add the washed cauliflower florets to the water once it comes to a rolling boil. Let the florets boil for just 3-4 minutes.

Drain the florets and let them cool down for a few minutes.

In the meantime, in a mixing bowl, add the flour, salt, cracked black pepper, garlic powder, onion powder, cayenne  pepper, smoked paprika, Cajun spice mix. Mix them well and add some water to make thick, lump free batter.

Also, take some bread crumbs in a platter and season it with a bit of salt.

Cauliflower Wings | Vegan Cauliflower Wings Cauliflower Wings | Vegan Cauliflower Wings

Heat some oil in a large pan to fry these florets.

Dip each floret into the batter, roll it in the bread crumbs and drop them into the hot oil. Fry them on medium to low flame for 5-6 minutes. They should turn deep golden brown by the time they are done. Remove them from the oil onto some absorbent kitchen paper.

Cauliflower Wings | Vegan Cauliflower Wings

Serve them piping hot with a dip of your choice or an aioli and some crudités.

Cauliflower Wings | Vegan Cauliflower Wings
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Cauliflower Wings | Vegan Cauliflower Wings

Vegan Cauliflower Wings paired with a mildly spiced vegan aioli is such a smashing good combination! You'll find these wings tangy, spicy and so crunchy. I make these with some basic ingredients and you will love them as much as we do. 
Course Appetizer, Side Dish, Snack, starters
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

  • 1 nos. cauliflower head cut, washed
  • 3 cups plain water with a pinch of salt
  • 1/2 cup plain flour use gramflour for GF option
  • salt to taste
  • cracked black pepper to taste
  • 1/2 cayenne pepper replace with red chili powder
  • a pinch of smoked paprika optional
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp organic cajun spice blend
  • 1/2 cup bread crumbs seasoned with some salt
  • oil to fry
  • dips, crudités, etc suggested sides

Instructions

  1. Start with cleaning the cauliflower head. Cut it into bite sized florets. Wash them thoroughly. (I had about 14 florets)

  2. In a large vat, heat 3 cups of water with a pinch of salt. Add the washed cauliflower florets to the water once it comes to a rolling boil. Let the florets boil for just 3-4 minutes.

  3. Drain the florets and let them cool down for a few minutes.

  4. In the meantime, in a mixing bowl, add the flour, salt, cracked black pepper, garlic powder, onion powder, cayenne pepper, smoked paprika, Cajun spice mix. Mix them well and add some water to make thick, lump free batter.

  5. Also, take some bread crumbs in a platter and season it with a bit of salt.

  6. Heat some oil in a large pan to fry these florets.

  7. Dip each floret into the batter, roll it in the bread crumbs and drop them into the hot oil. Fry them on medium to low flame for 5-6 minutes.

  8. They should turn deep golden brown by the time they are done. Remove them from the oil onto some absorbent kitchen paper.

  9. Serve them piping hot with a dip of your choice or an aioli and some crudités.

Recipe Notes

Serve them piping hot as if kept aside to cool, they will turn a bit limp. 

You can improvise with the spices you wish to add in this recipe. 

Omit  bread crumbs if making these GF.

Love,
Shreya

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Cauliflower Wings | Vegan Cauliflower Wings

Goan Forminhas | How to make Goan Canapés

Goan Forminhas | How to make Goan Canapés are bite-sized hors d’oeuvres, a common starter served at most parties, every wedding and other occasions in Goa. It consists of a canapé filled with a slightly sweet and savory, vegetarian or non-vegetarian filling made with simple everyday ingredients. It tastes really nice as it does not have an overpowering flavor and is very light on the palate too. 

Goan Forminhas | How to make Goan Canapés

Goan Forminhas | How to make Goan Canapés are one of the prettiest little snacks you can make if you are looking forward to impressing your guests or family. Since they are just bite sized, they don’t really fill one up completely and thus leaving one to enjoy other things on the spread too. These are the kind of snacks/ starters I totally prefer, light and yet so flavorsome!

Goan Forminhas | How to make Goan Canapés can be made either with vegetarian fillings or non-vegetarian fillings like steamed and mashed chicken or fish of your choice. These are then mixed with veggies and some other basic ingredients to make the filling. But I personally love the vegetarian version as does my husband. He had spent a really long time in Goa back when he was pursuing his Hotel Management degree and he developed a love for the cuisine. It was he, who first introduced me to these little yummy bites sized treats along with many other Goan specialties.

Goan Forminhas | How to make Goan Canapés

Goan Forminhas | How to make Goan Canapés can be planned well in advance for any parties, occassions, etc. All one needs to have ready in the refrigerator is the filling. Always fill these or any variant of canapés right just before serving them. You can use readymade vegan canapé shells like me or make your own, the choice is yours. These days it is relatively easy to find readymade canapé shells across most super markets or online stores too. I like the classic round shells, you can use the square ones if you prefer.

Goan Forminhas | How to make Goan Canapés

Let us make some yummy and easy Goan Forminhas now.

Peel, wash and finely chop potatoes, carrots and French beans.

Goan Forminhas | How to make Goan Canapés

Boil 2 cups of water in wide pan. Add a pinch of salt once the water has come to a boil. Add the cubed potatoes first, cover and boil them for about 2-3 minutes.

Goan Forminhas | How to make Goan Canapés Goan Forminhas | How to make Goan Canapés

Next, add the cubed carrots. Again, cover the pan and let these cook along with the potatoes for just 1 minute.

Goan Forminhas | How to make Goan Canapés

Lastly, add the beans and the green peas. Again, boil these with carrots and the potatoes for precisely 2 minutes. We do not need to overcook these veggies.

Goan Forminhas | How to make Goan Canapés

Alongside, chop the apple slices. Do not chop the apple slices much in advance else they will turn brown.

Goan Forminhas | How to make Goan Canapés

Drain the boiled veggies well. In a mixing bowl, add the veggies, chopped apples, a pinch of salt and some freshly cracked black pepper. Add the vegan mayonnaise and mixing everything well. Refrigerate until needed. This filling stays fresh in the refrigerator for almost 2 days.

Goan Forminhas | How to make Goan Canapés

To serve, just spoon in some of the filling into each canapé shell, garnish with some greens if you like and serve immediately.

Goan Forminhas | How to make Goan Canapés

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Goan Forminhas | How to make Goan Canapés

​Goan Forminhas/ canapés are small, bite sized hors d'oeuvres,usually served at most parties, weddings and other gatherings in Goa. It consists of a simple canapé shell filled with delicous savoury filling. 

Course Appetizer, Easter, Snack, starters, Tea Time
Cuisine Goan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

  • 1 nos. large potato, finely cubed
  • 3-4 nos. French bean, finely sliced
  • 1 nos. carrot, finely cubed
  • 3 tbsp green peas
  • 1/2 fresh apple, finely cubed
  • 2 cups water
  • salt and pepper to taste
  • 2 tbsp vegan mayonnaise or regular
  • some greens, to garnish optional

Instructions

  1. Peel, wash and finely chop potatoes, carrots and French beans.

  2. Boil 2 cups of water in wide pan. Add a pinch of salt once the water has come to a boil. Add the cubed potatoes first, cover and boil them for about 2-3 minutes.

  3. Next, add the cubed carrots. Again, cover the pan and let these cook along with the potatoes for just 1 minute.

  4. Lastly, add the beans and the green peas. Again, boil these with carrots and the potatoes for precisely 2 minutes. We do not need to overcook these veggies.

  5. Alongside, chop the apple slices. Do not chop the apple slices much in advance else they will turn brown.

  6. Drain the boiled veggies well. In a mixing bowl, add the veggies, chopped apples, a pinch of salt and some freshly cracked black pepper. Add the vegan mayonnaise and mixing everything well. Refrigerate until needed. This filling stays fresh in the refrigerator for almost 2 days.

  7. To serve, just spoon in some of the filling into each canapé shell, garnish with some greens if you like and serve immediately.

Love,
Shreya

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Goan Forminhas | How to make Goan Canapés

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

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

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

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

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

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

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

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

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

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

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

These steps are for active dry yeast –
Take 1/4 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won’t bloom. So be careful with the water. If the yeast doesn’t bloom, start again).
For making the dough add the flour in the bowl, season with salt, cinnamon powder and powdered sugar.
Add the oil and slowly add the yeast mixture.
Do not add all the yeast mixture at one go as we may end up with a very gluey and wet dough.
Keep adding a little bit at a time and make a dough.
Add the rest of the 1/4 cup of warm water too, slowly and keep kneading. We may not need all of the water, so use it as and when you feel the dough drying up. Click here for stepwise pictures.

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

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

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

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

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

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

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

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

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

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

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

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

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

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

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

Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

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

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

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

Ingredients

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

Instructions

These steps are for active dry yeast -

  1. Take 1/4 cup of warm water in a glass or bowl, add the yeast & sugar. Stir it lightly. Set it aside for 10 minutes to let the yeast bloom. (Note that if the water is too hot, the yeast won't bloom. So be careful with the water. If the yeast doesn't bloom, start again).

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

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

    Add the oil and slowly add the yeast mixture.

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

  5. Add the rest of the 1/4 cup of warm water too, slowly and keep kneading. We may not need all of the water, so use it as and when you feel the dough drying up. Click here for stepwise pictures.

These steps are for instant yeast -

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

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

These steps are for every kind of yeast -

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

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

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

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

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

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

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

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

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

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

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

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

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

Love,
Shreya

Pin it here for later?!
Vegan Hot Cross Buns | Vegan Easter Hot Cross Buns

 

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