Tag: lunch box recipes

Orange Pound Cake | How to make Orange Cake

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

Orange Pound Cake | How to make Orange Cake

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

Orange Pound Cake | How to make Orange Cake

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

Orange Pound Cake | How to make Orange Cake

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

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

Egg free Tutti Frutti cake 

Almond and cranberry Loaf

Starbucks Style Marble cake, cos why not?!

Egg free Marble Cake 

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

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

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

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

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

Orange Pound Cake | How to make Orange Cake

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

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

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

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

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

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

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

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

Orange Pound Cake | How to make Orange Cake

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

Orange Pound Cake | How to make Orange Cake

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

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

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

Orange Pound Cake | How to make Orange Cake

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

Orange Pound Cake | How to make Orange Cake

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

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

Orange Pound Cake | How to make Orange Cake

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

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

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

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

Ingredients

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

Instructions

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

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

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

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

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

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

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

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

Recipe Notes

You can dust the cake with some icing sugar.

Or drizzle it with a glaze. 

Love,
Shreya.

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Orange Pound Cake | How to make Orange Cake

Adapted from Five Heart Home 

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is delicious, aromatic and absolutely irresistible! This dish is a staple from Punjab but loved by everyone. It has such a rustic appeal and the textures are definitely so earthy and wholesome. This is truly something which you have to try at least once in your life. 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe is a very common preparation in most homes but I wanted to share my version which I’ve learnt from my Mom. This is the most delicious version that I’ve ever eaten by far. This recipe is to be savored and revisited time and again! I’ve had guests who love it, my hubby’s colleagues rave about it and my own Mom’s given it a 10 on 10 score when I made it the last time she was visiting us!! It means I’ve nailed it!!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe would be incomplete without the quintessential Makki ki roti a.k.a maize flour flat breads. It is gluten free, fibrous and has the most earthy aroma. The flavor is deliciously bland that it is what you need to mop up that creamy, aromatic saag!

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe seems a tad involved to begin with but the procedure is very straight forward. The dough for the roti is difficult to roll out as it is made with GF flour and I do not add whole wheat flour or all purpose flour to bind it. I use a small and easy trick my Mom suggested to make the rotis perfectly round every time. It does work like a charm each time 🙂

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let us see the stepwise recipe here.

For the saag –
Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.
Let the pressure release on it’s own and the let the greens cool down completely.
Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.
Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, add the chopped onions and sauté it until it’s golden brown. Then add the ginger-garlic paste.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next, the garam masala powder goes in. Cook for about 5 minutes.


After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
Next add the butter and lemon juice. Turn off the flame. The saag is done.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

For the makke ki roti
In a large mixing bowl, add the flour and salt. Mix Well.

Add boiling hot water and cover the bowl with a lid for 10 minutes.

Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Let the roti cook well on one side, then flip gently and cook on the other side too.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Sarson Ka Saag aur Makki ki Roti | Gluten free recipe
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Sarson Ka Saag aur Makke ki Roti

Rustic Mustard Greens are slow cooked until they turn creamy and aromatic, taste best when paired with gluten free Corn Meal flatbreads. Typically from Punjabi cuisine, this combination is a quintessential winter delight! 

Course Main Course
Cuisine Indian, Punjabi
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 2 persons
Author Shreya Ashish Tiwari

Ingredients

Sarson ka Saag

  • 1.5 cups mustard greens, washed sarson ka saag
  • 1.5 cups spinach greens, washed palak ka saag
  • 1 cup Chenopodium album, washed bathua ka saag
  • salt to taste
  • 2 cups plain water to pressure cook
  • 4 tbsp mustard oil
  • a pinch of asafoetida hing
  • 1/2 cup onions, finely chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 3/4 tsp garam masala
  • 2 tbsp ghee clarified butter
  • 2 tbsp butter
  • juice of half a lemon

Makke Ki Roti

  • 3 cups makke ka atta corn meal
  • 2 cups boiling water
  • salt to taste
  • butter/ ghee as needed

Instructions

Sarson Ka Saag

  1. Clean, wash and pressure cook the spinach, Sarson ka saag (mustard greens) and the bathua (Chenopodium album) together for 2-3 whistles.

  2. Let the pressure release on it's own and the let the greens cool down completely.

  3. Once they are cool enough, puree the greens along with the green chilies. Set this puree aside.

  4. Heat mustard oil in a large wok. Let it smoke and then turn off the flame for a minute. Turn on the flame again and add asafoetida (hing). Let it crackle.

  5. Next, add the chopped onions and sauté it until it's golden brown. Then add the ginger-garlic paste.

  6. Let these cook together until the raw smell of ginger-garlic paste goes away. Then add the chopped tomatoes along with red chili powder, coriander powder, cumin powder, turmeric powder and salt. Mix and cook until the oil separates from them.

  7. Next, the garam masala powder goes in. Cook for about 5 minutes.

  8. After that, add the ghee and the green puree that we had kept aside. Mix well and let it come to a gentle boil. Then cover the wok and let it cook on low flame for 10 minutes.

  9. Next add the butter and lemon juice. Turn off the flame. The saag is done.

Makke Ki Roti

  1. In a large mixing bowl, add the flour and salt. Mix Well.

  2. Add boiling hot water and cover the bowl with a lid for 10 minutes.

  3. Then knead the dough adding more water if needed. Use some ghee or oil to smoothen the dough.

  4. This is a gluten free dough so it will keep breaking. Keep the dough aside for 10 minutes before rolling the rotis.

  5. Spread a large parchment paper/ butter paper. Keep a ball of the dough on this paper, cover with another sheet of parchment or butter paper. Roll gently with a rolling pin. Do not roll the roti too thin.

  6. Keep a griddle/ tava ready on medium flame. Set the rolled roti on the hot griddle with the help of the parchment paper.

  7. Let the roti cook well on one side, then flip gently and cook on the other side too.

  8. Then place the cooked roti on direct flame and allow the roti to puff up. Remove from the flame and apple butter or ghee. Serve these rotis piping hot with Sarson ka saag.

Love,
Shreya 🙂

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Sarson Ka Saag aur Makki ki Roti | Gluten free recipe

 

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli | Red Coconut Chutney is a delicious and easy to make breakfast or lunch box combo. These Idlis are light, fluffy and instant, perfect for a filling and nutritious brunch too. The flavorsome red coconut chutney/ coconut dip goes so well with these Idlis and any variant of dosa or wada. 

I’ve used some freshly chopped veggies in the batter for the Vegetable Poha Idli as it makes it more filling and that’s a great way to sneak in veggies in our meals. You can add any veggies of your choice here. Or you can simply keep them plain, sans any veggies and they will still taste really good!

Vegetable Poha Idli | Red Coconut Chutney

As I was saying that these are deliciously fluffy and they melt in the mouth. I have enjoyed them with just some Udupi style tiffin sambhar too and they tasted heavenly!! You can see the texture here, it is soft and the Poha (flattened rice) gives these Idlis the most beautiful pearly white color. I will confess, I love pristine white Idlis. They always look more scrumptious to me than the paler ones. Besides, adding these veggies gives them a very pretty look too, specks of green and orange and some of the mustard seeds peeping from within each Idli makes them attractive for kids too! 🙂 I usually use recipes off YouTube for these idlis but this time around I have tried my friend Gloria’s recipe, who blogs at Pepper, Chilli and Vanilla and I can swear by her recipes! As expected these idlis turned out just as I wanted them, though her version doesn’t include veggies but it’s a killer recipe! 🙂

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli | Red Coconut Chutney tastes equally delicious with a podi  (lentil and spice powder) mixed with a bit of oil, it is quite spicy though, so I have enjoyed my Idlis with a generous serving of Red coconut chutney. It is mildly spicy but has the most amazing flavor.

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli is best enjoyed when it is fresh. We prefer to consume it within 3-4 hours. The batter is instant, non fermented and making these takes hardly any time. You can also serve them with my Udupi Style White Coconut chutney or Classic Green Coconut chutney.

Also try
Instant Oat and vegetable Idli
Instant Rawa Idli
Udupi Style Idli 

Vegetable Poha Idli | Red Coconut Chutney

Let us quickly see the recipe for Vegetable Poha Idli | Red Coconut Chutney. 

For the Idli Batter

Rinse and soak Poha with 1/2 cup of curd for 15 minutes or till they turn soft.

Vegetable Poha Idli | Red Coconut Chutney

Then mash these two together until smooth.

Next add the fine rawa, the remaining 1/2 cup of curd and water as needed to the mashed  Poha and curd.

Vegetable Poha Idli | Red Coconut Chutney

Again allow the batter to rest for another 10 minutes. Add more water if necessary to adjust the consistency of the batter.

Vegetable Poha Idli | Red Coconut Chutney

Season with some salt.

Add chopped carrots and capsicum. Mix well.

For the tempering

Heat oil in a small pan, add hing (asafoetida), curry leaves, mustard seeds, split white lentils. Let them crackle for a minute.

Add this tempering to the ready batter and mix well.

Steaming

Add baking soda just before steaming the Idlis.

Brush the Idli plates with oil and pour the batter immediately and steam the Idlis for 10-12 minutes on medium flame.

Once the Idlis are steamed, rest them for a few minutes before unmolding.

Serve them hot with chutney and sambhar.

For the Red Chutney

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

Temper –

Heat oil in a small wok, add curry leaves, mustard seeds and some (hing) 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.

Vegetable Poha Idli | Red Coconut Chutney

Vegetable Poha Idli | Red Coconut Chutney
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Vegetable Poha Idli | Red Coconut Chutney

Delicious, instant and no ferment Idli is a great breakfast or brunch option. Paired it with some lipsmacking red coconut chutney, these Idlis are loved by everybody! 

Course Breakfast, Brunch, Lunch Box
Cuisine Indian, South Indian
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4 persons
Author Shreya Ashish Tiwari

Ingredients

Vegetable Poha Idli -

  • 1/2 cup Thick Poha flattened rice
  • 3/4 cup fine semolina chiroti rawa
  • 1 cup yogurt
  • a pinch or two of baking soda
  • salt to taste
  • oil to grease the Idli plates as needed
  • 2 tbsp finely chopped carrots
  • 2 tbsp finely chopped capsicum

Tempering -

  • 2 tbsp oil
  • 1/4 tsp mustard seeds
  • a pinch of asafoetida hing
  • a sprig of fresh curry leaves
  • 1 tsp split white lentils dhooli urad dal

For the Red Chutney -

  • 1 cup freshly grated coconut
  • 7-8 nos. whole red chillies
  • 4-5 cloves garlic
  • salt to taste
  • water as needed

Temper -

  • 1 tbsp oil
  • a few fresh curry leaves
  • 1/4 tsp mustard seeds
  • a pinch of asafoetida hing

Instructions

For the Idli Batter -

  1. Rinse and soak Poha with 1/2 cup of curd for 15 minutes or till they turn soft.

  2. Then mash these two together until smooth.

  3. Next add the fine rawa, the remaining 1/2 cup of curd and water as needed to the mashed Poha and curd.

  4. Again allow the batter to rest for another 10 minutes. Add more water if necessary to adjust the consistency of the batter.

  5. Season with some salt.

  6. Add chopped carrots and capsicum. Mix well.

For the tempering -

  1. Heat oil in a small pan, add hing (asafoetida), curry leaves, mustard seeds, split white lentils. Let them crackle

    Add this tempering to the ready batter and mix well.

  2. Add this tempering to the ready batter and mix well.

Steaming -

  1. Add baking soda just before steaming the Idlis.

  2. Brush the Idli plates with oil and pour the batter immediately and steam the Idlis for 10-12 minutes on medium flame.

  3. Once the Idlis are steamed, rest them for a few minutes before unmolding. Serve them hot with chutney and sambhar.

For the Red Chutney -

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

Temper -

  1. Heat oil in a small wok, add curry leaves, mustard seeds and some (hing) 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.


Recipe Notes

You can use eno (fruit salt)in place of baking soda.
Adding veggies is optional.
Use a day old home made yogurt as it has a slightly tangy taste. 
If you wont steam the idlis immediately, then add salt and baking soda to the batter just before steaming the Idlis. 

Love,
Shreya 🙂

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Vegetable Poha Idli | Red Coconut Chutney

Adapted from here.

Vegan Pumpkin Soup | 30 minute recipe

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

Vegan Pumpkin Soup | 30 minute recipe

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

Vegan Pumpkin Soup | 30 minute recipe

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

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

Vegan Mexican Vegetable Soup
Asian Manchow Soup 

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

In a large pan, add olive oil.

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

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

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

Vegan Pumpkin Soup | 30 minute recipe

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

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

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

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

Serve it piping hot with suggested toppings.

Vegan Pumpkin Soup | 30 minute recipe

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

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

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

Ingredients

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

Instructions

  1. In a large pan, add olive oil.

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

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

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

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

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

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

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

  9. Serve it piping hot with suggested toppings.


Recipe Notes

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

Love,
Shreya

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Vegan Pumpkin Soup | 30 minute recipe

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

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

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

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

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

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

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

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

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

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

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

Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

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

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

Let us make ourselves some salad!

For the Salad –

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

Wash, dry and slice cherry tomatoes into halves.

Wash, dry and finely slice the red onion.

Wash, dry and slice English cucumber into half moons.

Wash and roughly chop the fresh cilantro (coriander).

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

Toss these together. Set aside.

For the dressing –

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

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

Assemble –

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

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

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

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

Ingredients

For the Salad

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

For the Dressing

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

Instructions

For the Salad

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

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

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

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

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

  7. Toss these together. Set aside.

For the Dressing

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

Assemble

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

Recipe Notes

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

Love,
Shreya

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Mediterranean Chickpea Salad | Vegan & GF Tahini Dressing

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

 

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

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

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

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

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

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

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

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

Anyways, let’s get cooking.

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

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

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

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

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

Make lemon sized balls and set them aside.

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

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

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

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

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

Set them aside while we make the gravy.

For the gravy:

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

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

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

Cook for 2-3 minutes.

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

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

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

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

Garnish with spring onion greens and serve hot.

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

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

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 8 -10 lemon sized vg balls

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

Ingredients

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

Instructions

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

Notes

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

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Love,

Shreya 🙂

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Let’s make some kachoris.

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

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

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

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

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

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

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

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

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

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

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

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

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

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

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Serve them hot with chutney and tea/ coffee.

Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

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

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

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

Ingredients

Dough

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

Filling

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

Instructions

Dough

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

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

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

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

Filling

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

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

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

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

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

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

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

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

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

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

Assemble and fry

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

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

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

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

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

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

Recipe Notes

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

Love,
Shreya 🙂

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Lilva Ni Kachori | Fresh Pigeon Peas Kachori | Toovar Kachori

Adapted from YouTube.

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

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe is a light, moist and delicious cake that goes well with tea or coffee. This recipe doesn’t ask for any fancy ingredients and is very easy to make too 🙂 

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe takes me back to the time when I was a kid and a slice of this cake was truly so exciting! Soft, moist and absolutely yummy. It was an indulgence we’d have usually at birthday parties or when my Mom would bring slices of these from popular cake shops nearby 🙂 There was always a vanilla slice with these pinkish red ribbon, that was my favorite! It looked so catchy, I always looked at that ribbon layer imagining how did it come to be so?!!

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Turns out, making that perfect ribbon isn’t a rocket science! A simple technique and that ribbon looks like it came straight out of a bakery :). I used a 9 inch baking pan and the top cracked ever so slightly. The perfect crack actually for any loaf cake!!! But there is no trick for that, it just happened naturally as the pan was a wee bit small. If you want a loaf without cracks, use a slightly bigger pan for this quantity of cake mix 🙂

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe has the most gorgeous texture. I’ve used one of the very first recipes I ever used from a cookbook to bake an egg free, butter free vanilla cakes. It has never failed me and I have stuck with it 🙂

Let’s see how, do keep all ingredients at room temperature.

Preheat the oven @ 180’c.

Sift flour with corn flour, baking soda and baking powder. Set it aside.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Whisk the condensed milk. Add powdered sugar and whisk until the mixture is frothy. Add oil and whisk again.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add flour and milk in parts alternately to the condensed milk mixture and fold gently.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Add vanilla extract and mix well. The batter should have a pouring consistency.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.

Set side the plain batter until further use.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Mix the color well.

Grease a baking pan or line it with parchment paper. Pour 3/4th of the plain batter into the pan.

Pour the colored batter next on top of the plain batter. Top it with remaining plain batter.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Tap the pan gently to release the excess air bubbles.

Bake the cake @180’c for 40-45 minutes. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

If the cake is under cooked, bake for a few more minutes.

Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: one 9 inch loaf

Soft, moist and delicious Tea Time Bakery Style Ribbon Cake is easy to make and uses no butter, no eggs!!

Ingredients

  • 1/2 tin condensed milk
  • 1+1/4 cup flour (Maida)
  • 1/4 cup corn flour
  • 1/2 baking soda
  • 1 tsp baking powder
  • 1/2 cup refined oil
  • 5 tbsp. powdered sugar
  • 1/2 cup milk (use more or less if needed to correct the consistency of the batter)
  • 1+1/2 tsp vanilla extract
  • gel color of your preference

Instructions

  1. Preheat the oven @ 180'c.
  2. Sift flour with corn flour, baking soda and baking powder. Set it aside.
  3. Whisk the condensed milk.
  4. Add powdered sugar and whisk until the mixture is frothy.
  5. Add oil and whisk again.
  6. Add flour and milk in parts alternately to the condensed milk mixture and fold gently.
  7. Add vanilla extract and mix well.
  8. The batter should have a pouring consistency.
  9. Take 1/2 cup of this batter in a bowl. Add one drop of gel color of your choice.
  10. Set side the plain batter until further use.
  11. Mix the color well.
  12. Grease a baking pan or line it with parchment paper.
  13. Pour 3/4th of the plain batter into the pan.
  14. Pour the colored batter next on top of the plain batter.
  15. Top it with remaining plain batter.
  16. Tap the pan gently to release the excess air bubbles.
  17. Bake the cake @180'c for 40-45 minutes.
  18. Insert a toothpick to check the doneness, the toothpick should come out clean or with a few moist crumbs.
  19. If the cake is under cooked, bake for a few more minutes.
  20. Cool the cake completely before slicing. This cake stays fresh for 3-4 days in an airtight box.

Notes

Use flavorless oil. Color can be of your choice. Quantity of milk depends on the quality of flour so adjust accordingly. Adjust the sweetness too if needed as we use condensed milk which is pretty sweet.

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

Love,
Shreya 🙂

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Bakery Style Ribbon Cake | Egg free, Butter free Recipe

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