Tag: Vegan recipes

Virgin Mango Mojito | Mango Mojito Recipe

 Virgin Mango Mojito | Mango Mojito Recipe is refreshing, minty and perfect to beat the heat these summers. They are made in a jiffy with my favorite summer produce and I can’t get enough already!  🙂 

Virgin Mango Mojito | Mango Mojito Recipe

Virgin Mango Mojito | Mango Mojito Recipe tastes so delicious, I’m completely hooked! Fresh mango juice from my favorite Alphonso mangoes is the magic ingredient here in this virgin mojito 🙂 Given that this is a virgin mojito, it’s made with fresh fruit juice and carbonated water. Remember my Pomegranate Mojito?! It is still one my most hit recipes!! Even my Kiwi Mojito Pops are such a refreshing way to cool off this summer.

Virgin Mango Mojito | Mango Mojito Recipe

Virgin Mango Mojito | Mango Mojito Recipe was such a fad a couple of years ago when it appeared on the menus of most cafes, bistros and restaurants. It was such a phenomenal flavor and that too with such basic ingredients. I remember us ordering it everywhere we went and we still do sometimes when we’re out. It’s very rare that a teetotaler couple manages to find a great mocktail!

Since, we loved it so much, I’ve made it a few times at home and it’s so satisfying to be able to recreate this with so much ease 🙂 Fun even, muddling the ingredients and mixing a drink is almost therapeutic.

Virgin Mango Mojito | Mango Mojito Recipe

A closer look?! It makes one drool right?! Lol! You should definitely try it out soon.

Let’s make this a quick one! 😉

For the Syrup
Boil equal quantity of sugar and water together to make a simple syrup.
Let it cool completely and set it aside.
You can prepare this syrup and keep it handy in the refrigerator.

For the Base
You can use fresh juice or canned, whatever is available.
I used fresh juice from Alphonso mangoes.
Muddle together fresh mint leaves and lemon wedges.

To serve
Place 4-5 ice cubes in each serving glass, add 2 tbsp. of the muddled mixture.
Add a few extra lemon wedges and mint leaves if you like.
Add the ready sugar syrup according to taste.
Add 1/2 cup of mango juice in each glass.
Finally, add 1/4 cup of carbonated water/ soda water and serve immediately.

Virgin Mango Mojito | Mango Mojito Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 3 servings/ glasses

This is a refreshing virgin Mango Mojito, bursting with the flavors of lemon and mint, a more fruity version of the classic virgin mojito! It's made with everyday ingredients and comes together in minutes.

Ingredients

  • 1.5 cups mango juice (I used fresh juice)
  • 3/4 cup soda water/ carbonated water
  • simple sugar syrup as needed (see the steps below to prepare this )
  • 6 nos. lemons (cut into wedges)
  • 1/2 cup fresh mint leaves
  • ice cubes as needed
  • extra slices of lemon and mint leaves if needed

Instructions

    For the Syrup
  1. Boil equal quantity of sugar and water together to make a simple syrup.
  2. Let it cool completely and set it aside.
  3. You can prepare this syrup and keep it handy in the refrigerator.
  4. For the Base
  5. You can use fresh juice or canned, whatever is available.
  6. I used fresh juice from Alphonso mangoes.
  7. Muddle together fresh mint leaves and lemon wedges.
  8. To serve
  9. Place 4-5 ice cubes in each serving glass, add 2 tbsp. of the muddled mixture.
  10. Add a few extra lemon wedges and mint leaves if you like.
  11. Add the ready sugar syrup according to taste.
  12. Add 1/2 cup of mango juice in each glass.
  13. Finally, add 1/4 cup of carbonated water/ soda water and serve immediately.

Notes

This sugar syrup can be made and stored in the refrigerator for up to 2 weeks in a glass jar.

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Virgin Mango Mojito | Mango Mojito Recipe

Love,
Shreya 🙂

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Virgin Mango Mojito | Mango Mojito Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe is one of the most popular dips or accompaniments served with idlis, dosas or wadas across all Udupi style restaurants in Mumbai. It tastes very delicious and is very simple to nail! 🙂 

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe even pairs deliciously with some Adai dosa which is made with mixed lentils and rice. It needs no fermentation either and is rather healthy 🙂 Coming to this white coconut chutney, it really looks very simple and almost plain Jane kinds but that’s not true. One spoonful of this stuff and you will be addicted! It has a mild punch and an tangy aftertaste, you’ll soon know how??! 😉

Before I forget, this crispy, golden brown dosa in the pictures is made using my no-fail homemade Idli-dosa batter, recipe for which is right here!

Also, try my recipes for,

Tomato Onion Chutney
Green Coconut Chutney
Instant Tiffin Style Sambhar

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe uses the most basic pantry essentials and takes under 30 minutes to prepare from scratch!  The only difficult part (for me) is to get that coconut out of its shell! My trusty help almost always is around to do the task and from there on I’m pretty comfortable 😉

Anyways, if you’ve tasted this chutney before over at a Udupi joint, you’ll know that the texture is really smooth and the consistency is slightly thin and runny. That’s how it’s supposed to be. Make it too thick and you wont like the texture. Make it too runny and it will drown your Idli/ dosa. So just eyeball the quantity of water while you are grinding this chutney!

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Looks interesting right??!!! But the most interesting part is that my Mom can break a coconut in two clean portions in one shot! I witnessed it just last week when she was visiting me! Bammm! And we have two halves! Just like that 🙂 Mummy ka magic, lol! They looked so good, I did an impromptu ingredient flat lay, styled and shot, all in under 5 minutes flat! You gotta do what you gotta do 😉

Anyways, let’s do this.

For the Chutney

Break the coconut, wash it and chop it or grate it. Set it aside.

Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it’s aromatic but make sure it doesn’t turn brown. It should remain pale.

Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.

Add some more water if needed to make it slightly runny.

For the Tempering

Heat the oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.

Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 32 minutes

Yield: 200 grams approximately

A typical, easy to make, everyday South Indian accompaniment made with fresh coconuts and mild spices that tastes delicious with idlis (lentil cakes), dosas (lentil crepes) and wadas (lentil fritters).

Ingredients

    For Chutney
  • 1 nos. large coconut
  • 1 tbsp. refined oil
  • 2 tsp white skinned lentil (tukda urad dal)
  • salt to taste
  • 2 tbsp. dalia (split roasted chickpeas)
  • 2 tbsp. tamarind pulp
  • For Tempering
  • 2 tbsp. refined oil
  • a handful of curry leaves
  • 1/4 tsp methi seeds
  • 1/2 tsp mustard seeds
  • a pinch of hing
  • 4-5 nos. whole red chilies

Instructions

    For the Chutney
  1. Break the coconut, wash it and chop it or grate it. Set it aside.
  2. Heat oil in a small tadka pan. Sauté the white lentils (tukda urad dal) in the oil until it's aromatic but make sure it doesn't turn brown. It should remain pale.
  3. Next, take the coconut, sautéed lentils (urad dal) with its oil, salt to taste, dalia, tamarind pulp and water as needed to blend these into a smooth paste.
  4. Add some more water if needed to make it slightly runny.
  5. For the Tempering
  6. Heat oil in a small tadka pan, add hing, mustard seeds, curry leaves, methi seeds and whole red chilies. Let them splatter about for a minute and the add this to the chutney. Mix well. Serve with Idli or dosa.

Notes

Use fresh coconuts. You can add green chilies to the chutney if you wish. This chutney stays fresh for 2 days when refrigerated. Do not store in stainless steel vessels, use porcelain jars.

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Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Love,
Shreya 🙂

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Udupi Restaurant Style Coconut Chutney | White Coconut Chutney Recipe

Adapted from ruchkar mejwani.

Rava Idli Recipe | Instant Rava Idli Recipe

Some recipes are so satisfying that you wish to make them again and again. Rava Idli Recipe | Instant Rava Idli Recipe is one such breakfast option for us. Easy to make and needs barely 30 minutes of prepping. 

Rava Idli Recipe | Instant Rava Idli Recipe

These Rava Idlis are soft, fluffy and very delicious 🙂 I usually pair this with Sambhar and sometimes with coconut chutney (all 3 of them are my Mom’s recipe). I can live on them! The Sambhar is also an instant recipe. All one has to do is pressure cook everything! Yes, it’s a kind of a tiffin Sambhar. The chutney, now that’s something which is so delicious, it’s a no brainer and take 10 minutes!! An entire breakfast spread in an hour, tops! Weekend goals??! Sorted!

Rava Idli Recipe | Instant Rava Idli Recipe

Yes, I like a ton of curry leaves in my South Indian cooking. And rightly so! It adds such a depth of flavor and a ton  of earthiness. I love it 🙂 Oh and yes, the little veggies that you see floating in my Sambhar are small florets of cauliflower, small carrot sticks and some French beans. You can add pumpkin, ash gourd or even some brinjals if you wish to add more veggies.

Coming to the Rava Idli recipe, it’s basically really simple. But as every simple recipe out there, this one too needs a bit of focus. The proportion is everything! Mess that and you’ll not get these beautiful white Rava idlis.

We will start with the recipe for the Idli.
First, we will dry roast the Rava/ semolina for 3-5 minutes. Ensure that the flame is on a low setting.
The color of the Rava/ semolina must not change.
Next, add curd and salt to the toasted Rava/ semolina.
Mix well. Add water and eno fruit salt.

Rava Idli Recipe | Instant Rava Idli Recipe
Mix well until smooth.
Cover the bowl and let the batter rest for 30 minutes.
Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
Steam the idlis for 12-15 minutes on medium flame.
Rava Idli Recipe | Instant Rava Idli Recipe
Rava Idli Recipe | Instant Rava Idli Recipe

Serve hot with accompaniments.

For the Sambhar
Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 minutes.
Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Rava Idli Recipe | Instant Rava Idli Recipe

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: 10-11 medium sized idlis

Rava Idli - A light, quick and delicious take on South Indian favorite, steamed rice and lentil cakes makes for ideal breakfast or a complete meal.

Ingredients

    Idli
  • 1 cup fine Bombay Rava/ semolina
  • 1 cup thick curd
  • salt to taste
  • 1/4 cup + 2 tbsp. water
  • 1/4 tsp eno fruit salt
  • Sambhar
  • 3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
  • 2+1/2 cup water
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped tomato
  • 1/2 cup sliced onions
  • 1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
  • 1/4 cup tamarind pulp
  • 1/2 tsp grated jaggery
  • 2 tsp Sambhar powder (I use MTR)
  • 6-7 curry leaves
  • For tempering:
  • 3 tbsp. oil
  • 1/2 tsp mustard seeds (rai)
  • A pinch of hing (asafoetida)
  • 2-3 whole ber mirchi
  • A few curry leaves

Instructions

    Idli
  1. First, we will dry roast the Rava/ semolina for 3-5 minutes.
  2. Ensure that the flame is on a low setting.
  3. The color of the Rava/ semolina must not change.
  4. Next, add curd and salt to the toasted Rava/ semolina.
  5. Mix well. Add water and eno fruit salt.
  6. Mix well until smooth.
  7. Cover the bowl and let the batter rest for 30 minutes.
  8. Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
  9. Steam the idlis for 12-15 minutes on medium flame.
  10. Once the idlis have steamed, remove the plates from the cooker.
  11. Let them cool for a couple of minutes before removing the idlis from their cavity.
  12. Serve with Sambhar and Chutney.
  13. Sambhar
  14. Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
  15. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
  16. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
  17. Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
  18. Tempering
  19. Heat oil in a small pan. Add all the ingredients listed above 'for tempering' to the hot oil and let them splatter for about 2 minutes.
  20. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Notes

Proportions are key, so follow the recipe correctly. Do not store the batter in the refrigerator as it gives the best results when fresh.

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Rava Idli Recipe | Instant Rava Idli Recipe

Love,
Shreya

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Strawberry Popsicles – Gluten free, Vegan, Paleo

I love popsicles and I cannot lie. LoL!!! It’s not a secret I guess. Each summer, I share a few recipes. These Strawberry Popsicles are pretty straightforward too. This recipe is gluten free and vegan. It is also Paleo. Hence, folks who are on a diet can enjoy these too. 

Strawberry Popsicles - Gluten free, Vegan, Paleo

Strawberry Popsicles – Gluten free, Vegan, Paleo is a new experiment which rocked! Last year I had shared the recipe for my Volcano Pops, for which I got amazing feedback too! And have you guys seen my Mango and Kiwi Popsicles, pretty and so flavorsome! There are so many kinds of fruit based popsicles I’m yet to try and share here, the possibilities are endless.:)

Strawberry Popsicles - Gluten free, Vegan, Paleo

I prefer using everyday, easily available ingredients for making pops. These Strawberry Popsicles – Gluten free, Vegan, Paleo are very easy to put together. Ideal for kids too as these do not contains added colors or preservatives. Since they are full health, it’s safe to say that you can have them for breakfast when it gets way too hot! No one’s judging!
Strawberry Popsicles - Gluten free, Vegan, Paleo

So coming to what goes into it, well anything goes actually. I love strawberries and they are in abundance around me so I’ve used those. Use any fruit juice or pulp, it will work. To my surprise, strawberries are really sweet this year, hardly any tang or tartness. As always I’ve been snacking on them by the pound! So, when I wanted to male these pops, I didn’t need much sugar. In fact, I’ve used natural sweeteners in a very small quantity to balance the little tang from the lemon juice. For the final element of freshness in every lick, I added something from my kitchen garden!!

The overall flavor blew us away! So little to do and you’ll be all set for these icy cool treats for the next few days. Sounds good??!
Wash and pat dry the strawberries.
We will start with hulling the berries.
Add them in a blender, pour honey or agave.
Top these with a splash of fresh lemon juice.
Add a few sprigs of fresh mint.
Give everything a whizz until smooth.
Pour this into moulds of your choice and freeze until solid or for 8 hours.
Enjoy!

Strawberry Popsicles – Gluten free, Vegan, Paleo

Prep Time: 10 minutes

Total Time: 8 hours, 10 minutes

Yield: 3-4 medium sized Pops

Easy to make delicious Strawberry Popsicles are Gluten free, vegan and Paleo with natural sweeteners.

Ingredients

  • 2 cups fresh strawberries
  • 3 tbsp. honey or agave
  • 1 tsp lemon juice
  • a few sprigs of fresh mint

Instructions

  1. Wash and pat dry the strawberries.
  2. We will start with hulling the berries.
  3. Add them in a blender, pour honey or agave.
  4. Top these with a splash of fresh lemon juice.
  5. Add a few sprigs of fresh mint.
  6. Give everything a whizz until smooth.
  7. Pour this into moulds of your choice and freeze until solid or for 8 hours.
  8. Enjoy!

Notes

Adding honey or agave is optional. If the berries are too tart, add more sweetener as per taste. Mint is optional too but it does give a really fresh flavor.

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Make the most the berries in season and enjoy some Pops!!

Love,
Shreya

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Strawberry Popsicles - Gluten free, Vegan, Paleo

Fridge Pickled Jalapeno Peppers

Extra topping on my pizza means pickled jalapenos among many other things, lol!! And these Fridge Pickled Jalapeno Peppers are for the spice lovers like me out there! I mean making these is a breeze and ridiculously easy. I always have a jarful sitting in my refrigerator. They taste good on pizzas apart from all the pastas and some dips even. 🙂

Fridge Pickled Jalapeno Peppers

That big jar is all mine!! Alright, my hubby does share them with me but it’s basically just for me. It’s so delicious and tastes much better than store bought pickled jalapeno peppers. It doesn’t have that odd chemical/ preservative kind of aftertaste or that aroma even. The aroma of any kind of preservative does turn me off. Earlier, I’d never buy the supermarket stuff just for that reason. But ever since I discovered this easy peasy recipe on Pinterest, it’s been no looking back! 3 years on and I can proudly say that I’ve nailed this! Well, I’d nailed it on the very first attempt but I just keep getting better with each batch 🙂

The best part is that this keeps for so long in the refrigerator. The longest that mine has sat in there is about 5 months! I mean wow!! I have made use of these on Pizzas, added them to pasta/ spaghetti, on my nachos, etc.. Never been disappointed!!

Fridge Pickled Jalapeno Peppers

The best part is that this recipe calls for the most everyday, fuss free pantry basics. Once you have washed, dried and sliced the peppers, it basically takes 15 minutes from there!

We will start with washing and wiping the peppers dry.
Next, slice all the peppers. They must neither be too thick nor too thin.
Take a pan, heat it on high flame.
Add water and vinegar to the pan.
Once these come to a gentle boil, add sugar, salt and crushed garlic.
Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
Turn off the heat and let the brine cool down completely.
Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green. They are now ready.

Fridge Pickled Jalapeno Peppers

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 1.5 cups

Homemade Fridge Pickled Jalapeno Peppers are absolutely easy to make with just 6 basic ingredients and so big on flavors!

Ingredients

  • 15-17 nos. medium Jalapeno Peppers
  • 3 tbsp. sugar
  • 2 tbsp. salt
  • 6-7 nos. fresh garlic pods
  • 1 cup water
  • 1 cup white vinegar

Instructions

  1. We will start with washing and wiping the peppers dry.
  2. Next, slice all the peppers. They must neither be too thick nor too thin. 
  3. Take a pan, heat it on high flame.
  4. Add water and vinegar to the pan. 
  5. Once these come to a gentle boil, add sugar, salt and crushed garlic. 
  6. Stir a few times. Let these cook together for 10-15 minutes or until the sugar melts completely on medium heat.
  7. Turn off the heat and let the brine cool down completely.
  8. Fill a clean, sterilized glass jar with the sliced peppers. Pour the brine over the peppers.
  9. Put on the lid and gently shake to evenly distribute the brine. Let this sit at room temperature for an hour.
  10. Refrigerate without opening the jar for 2-3 days. You will see the color of the peppers change from dark green to slightly mossy green. 
  11. They are ready! 

Notes

Use regular fat green chilies (Indian pakoda mirchi) if Jalapeno peppers are not available. Always cool the brine completely before pouring over the peppers. We cool the brine because we are not cooking the peppers, we are pickling them. Follow the measurements for best results. This stays fresh in the refrigerator for about 2-3 months although I've had them in mine for over 5 months without any problems.

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Try it, it’s addictive!

Love,
Shreya 🙂

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Fridge Pickled Jalapeno Peppers

How to make Chutney for Chaat and Sev Puri

How to make Chutney for Chaat and Sev Puri

Learn How to make Chutney for Chaat and Sev Puri at home with everyday ingredients and enjoy a variety of lip-smacking street food at home! These chutneys are mouthwatering and are a must for making any chaat 🙂

How to make Chutney for Chaat and Sev Puri

I’m a big fan of all kinds of delicious chaats. Just the thought of having Chaat makes my mouth water! Being from Mumbai, I’m constantly having street food and the spicier the better. Sev Puri, Bhelpuri, Ragda Pattice, etc. are my favorites. I guess everyone loves having these and won’t say no to a bite or two..hehe!!

Part of the reason why these Chaats taste so good are the Chutneys. Yes, tangy, spicy and sweet are the basic flavors that are a must for any Chaat. Beside these, Chaat masala is another important condiment that is generously sprinkled on the dishes right before serving them. I’ll definitely share the recipe for that too in the future 🙂

How to make Chutney for Chaat and Sev Puri

Basically, Tamarind chutney, Green chutney and Red Garlic chutney are the 3 types of chutneys used for making Chaat. Apart from these chutneys and the masala, a bit of chopped coriander along with a squirt of lemon juice completes a yummy Chaat. I’m sharing these quick and easy recipes today 🙂

We will begin now,

Tamarind Chutney –
Clean and soak the tamarind in some water for 2 hours. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
Heat a non stick pan. Add the tamarind pulp to the pan. Cook the pulp for 5 minutes, stirring all the while. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder. Also, add a pinch of hing (asafoetida).
Keep stirring while the pulp comes to a boil and thickens as the sugar melts. Add salt to taste at this point and mix well. Cook for another 5-8 minutes. Turn off the flame. Cool the chutney completely before storing in clean glass or porcelain bottle. This chutney can stored in refrigerator for up to a month.

Green Chutney –
Clean and wash coriander and mint leaves. Drain all the water well. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia. Add a tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.

Red Garlic Chutney –
Deseed and destem the dried red chilies. Soak them in warm water for a minimum of 30 minutes. Drain the chilies and add them in blender jar. Also add garlic pods, lemon juice, salt and ginger to the blender jar. Add 5-6 tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

How to make Chutney for Chaat and Sev Puri

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Learn How to make Chutney for Chaat and Sev Puri at home with easy ingredients and enjoy a variety of lip-smacking street food at home!

Ingredients

    For Tamarind Chutney -
  • 1 cup tamarind
  • 1/4 tsp salt
  • 1 tsp roasted cumin powder
  • 3/4 tsp red chili powder
  • 8-9 tbsp. sugar (adjust as per your preference)
  • Green Chutney -
  • 2 cups fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • salt to taste
  • 2 tbsp. Dalia (roasted split chick peas)
  • 1' piece of ginger
  • 5-6 cloves of garlic
  • 2-3 nos. green chilly
  • Red Garlic Chutney -
  • 12-15 nos. dried red chili
  • 10 cloves of garlic
  • juice of half a lemon
  • 1/2' piece of ginger
  • salt to taste

Instructions

    Tamarind Chutney -
  1. Clean and soak the tamarind in some water for 2 hours.
  2. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
  3. Heat a non stick pan. Add the tamarind pulp to the pan.
  4. Cook the pulp for 5 minutes, stirring all the while.
  5. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder.
  6. Also, add a pinch of hing (asafoetida).
  7. Keep stirring while the pulp comes to a boil and thickens as the sugar melts.
  8. Add salt to taste at this point and mix well. Cook for another 5-8 minutes.
  9. Turn off the flame.
  10. Cool the chutney completely before storing in clean glass or porcelain bottle.
  11. This chutney can stored in refrigerator for up to a month.
  12. Green Chutney -
  13. Clean and wash coriander and mint leaves. Drain all the water well.
  14. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia.
  15. Add a tbsp. or so of water and blend until smooth.
  16. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.
  17. Red Garlic Chutney -
  18. Deseed and destem the dried red chilies.
  19. Soak them in warm water for a minimum of 30 minutes.
  20. Drain the chilies and add them in blender jar.
  21. Also add garlic pods, lemon juice, salt and ginger to the blender jar. 
  22. Add 5-6 tbsp. or so of water and blend until smooth.
  23. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

Notes

Store these chutneys in clean and dry glass bottles or porcelain jars. Adjust the spiciness and the sweetness as per your preference. Do not keep a metal spoon in the jar with chutney as that will discolor the chutneys.

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How to make Chutney for Chaat and Sev Puri

Love,

Shreya 🙂

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Spicy Arrabbiata Sauce – Glutenfree and Vegan

It’s always better to have a go to pasta sauce recipe…this one here, happens to be mine😊 Especially during these hot summers days….when cooking up a storm isn’t exactly someone’s dream…having this ready in the refrigerator or the freezer can be a lifesaver! 😄

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There are days when I go through the entire ritual of sautéing some exotic veggies like some American sweet corn, broccoli, some snow peas and a bit of bell pepper along with some crushed garlic to go with my pasta…and then are days when all I want to do is dump the sauce with some boiled pasta and give it a quick stir and I serve it without any fancy-shmancy garnishing…just a bit of grated cheese and I am all sorted🤗

And hence, happens my quick macaroni with some spicy, vegan-Glutenfree arrabbiata sauce! Just like that….and obviously it’s one of my favourite meals👌🏼😍

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This sauce can also be used for topping up your bruschetta along with some slices of olives or just some crumbled feta cheese…..some capers, if like little bursts of salty..briny flavours….see..I have given you some ideas for your next girls’ night in…or if you’re a dude reading this here…make a bruschetta platter for your buddies as you watch the latest season of IPL ’17….or impress a lady friend with your sauve kitchen moves😉

I use this sauce for my chip-n-dip platters on movie nights with my fella…it’s healthy and definitely delicious! Follow this easy recipe for some healthy Wholewheat crackers to go with this sauce.

**Coming to how you would go about storing this sauce. I make a slightly larger batch and refrigerate it and it stays fresh for almost 10-12 days. I don’t add salt while this sauce especially when the purpose is to store it. To freeze, simply cool the sauce and pack them in small ziplock pouches and freeze them. The freezer sauce needs to be thawed at room temperature for about an hour before using it. Always remember to season it using the stored sauce. When making the sauce for immediate consumption, then do add salt as per taste.

Now, on to the recipe….

Yield: serves 2-3 persons

Equipment: a heavy bottomed saucepan, measuring cups/ spoons, a ladle, hand blender.

Ingredients:

3 cups blanched and roughly chopped tomatoes (choose ripe tomatoes)

3/4 cup finely chopped onions

salt to taste (I used sea salt)

freshly cracked black pepper to taste

4 tbsp olive oil

3-4 cloves of garlic, crushed

a few fresh basil leaves (or use dried)

2 tsp chilli flakes

1 tsp dried oregano

1/2 tsp dried rosemary

some warm water if needed to correct the consistency

Method:

Heat oil in the pan, once it is hot enough, add crushed garlic and onions. Sweat these until the onions turn translucent and the garlic turns a bit golden. Then go in the roughly chopped chopped blanched tomatoes.

Keep the flame on low, season with salt, chilli flakes, cracked black pepper, rosemary and oregano. Keep stirring these together for a few minutes to ensure the flavours blend well. Add some warm water at this stage to correct the consistency (I added about 3/4 cup), mix well and cover with a lid and let the sauce cook for about 10 mins on low flame.

Open the lid after 10 minutes, the sauce should be done by now. Turn off the flame, let the sauce cool off a bit. Then using a hand blender, blend the sauce as much as you prefer. I like my sauce a bit chunky so I don’t go overboard with the blending.

If you are making a pasta dish immediately, just add this entire sauce to about 2 cups of boiled macaroni or penne and give them a good toss. Garnish with some finely chopped fresh basil leaves and some grated cheese!

**scroll above to read about how to store this sauce.

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Do try this sauce soon…you know what? This even works as a great pizza sauce😉😉

Love,

Shreya💖

Spicy Arrabbiata Sauce Glutenfree and Vegan

 

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

I am a proper Mumbai (Bombay) girl…born, raised, educated, worked and then married in Mumbai….when I say home, I always mean Mumbai❤….and saying that obviously means I love…just lurrvvvveeee my Mumbaiya (meaning typical) street food and snacks! The hubby and I visit every happening joint, cafe …etc, etc around our city but having some of the most delicious street food is something we can never give up!

Mumbai isn’t only about Wada Pav and Bombay Pav Bhaji in terms of authentic Maharashtrian snacks. If you have ever been to Maharashtra (any part of the state), you’d be familiar with Kothambir Wadi or Kothmir Wadi (spiced, coriander and chickpea flour nuggets). Kothmir or Kothambir literally means fresh coriander leaves in Marathi and Wadi translates to nuggets. Such an easy language… I am almost too proud that I can speak it rather well…(well, I do make grammatical errors here and there but I never quit speaking the language!) 😃

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The flavours are fresh and very earthy, green chillies and ginger along with other spices and ingredients make these Wadis lip smacking. Although, these are available in most local shops that sell Wada Pav or bhajias (batter fried onion or potato fritters), I always wanted to make them at home too. I probably wouldn’t have if my hubby wasn’t so crazy about them…

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

So I looked up a few recipes and found one which was easy and sounded a whole lot like what we usually got from outside…and they turn out quite good and crisp! I have been making there for over 2 years now…and a glass of hot lemon tea is all that I need to polish these off!

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Besides, making them is no big task either….it takes less than 15 mins of prepping and just another 30 minutes of cooking! Glutenfree (uses chick pea flour along with rice flour) and vegan (has no clarified butter or yogurt), one can easily include them in their special diets without any fuss. Serve them with a dip if choice or have them on it’s own…delish! I love serving these with this spicy red chutney. 

Let’s begin….

In a mixing bowl, add the sifted flours. Season with salt. Add hing at this point. Whisk well and add little water to make a thick batter. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again. Add the baking soda and mix gently (don’t whisk). Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Heat about 2 cups of water in a large pot or pressure cooker. Keep a metal plate at the bottom of the pot/ cooker to use as a  seperator.

Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Cook on low flame for about 15-18 mins. Then turn off the flame  and open the lid carefully. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the centre of the tin, if it comes out clean, the batter has cooked (just aswe do for any cake).

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

Let this cool down completely. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board. Using the same sharp knife, cut it into squares. Keep them aside.

Kothmir Wadi recipe How to make kothambir Wadi at home Maharashtrian recipes Polkapuffs

This is what it looks like post steaming. Have them just as it is or pan fry.

To pan fry:

Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides. Once done, remove on absorbent kitchen paper. Serve them hot with a dip if your choice!

Kothmir Wadi | Kothambir Wadi – Maharashtrian Delicacy

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 16 small Wadis (nuggets) using a square baking tin of 5"X 5"

Maharashtrian snack - Kothmir Wadi or Kothambir Wadi is spicy, healthy and very flavorful! Perfect to go with your tea/ coffee!

Ingredients

  • 1/2 cup sifted chick-pea flour (besan)
  • 2 tbsp. sifted rice flour (chawal ka atta)
  • salt to taste
  • water as needed
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chili powder
  • a pinch of hing (asafoetida)
  • 2 tsp chopped green chilies
  • 1 tsp ginger paste
  • 1 tsp toasted white sesame seeds
  • 1 tsp lemon juice
  • 1/2 cup finely chopped fresh coriander leaves
  • 1/4 tsp baking soda
  • 1 tbsp. flavor less oil (like canola or sunflower)
  • To pan fry: (optional, have it steamed if you wish to avoid pan frying. Also, deep frying is yet another option but I tend to avoid deep frying) - 4 tbsp. oil

Instructions

    Batter
  1. In a mixing bowl, add the sifted flours. Season with salt.
  2. Add hing at this point. Whisk well and add little water to make a thick batter.
  3. Add the ginger paste, lemon juice, chilies, red chili powder, turmeric powder, oil, toasted sesame seeds and chopped coriander leaves, whisk again.
  4. Add the baking soda and mix gently (don't whisk).
  5. Grease the baking tin with some oil. Pour the batter into the greased tin and set it aside.
  6. Steam
  7. Heat about 2 cups of water in a large pot or pressure cooker.
  8. Keep a metal plate at the bottom of the pot/ cooker to use as a  separator.
  9. Once the water starts boiling a bit, place the tin with the batter inside the pot/ cooker on the separator plate.
  10. Cover with a lid if you are using a pot. In case you are using a pressure cooker, remove the weight (whistle) off the lid and then secure the lid on the pressure cooker.
  11. Cook on low flame for about 15-18 minutes.
  12. Then turn off the flame  and open the lid carefully.
  13. Remove the tin from the pot/ pressure cooker and using a sharp knife check if the batter has cooked, to do that, simply insert the knife in the center of the tin, if it comes out clean, the batter has cooked (just as we do for any cake).
  14. Let this cool down completely.
  15. Once it has cooled, run the knife on all four sides of the tin and gently unmould it on a chopping board.
  16. Using the same sharp knife, cut it into squares. Keep them aside.
  17. Pan fry
  18. Heat 4 tbsp. oil in a frying pan, place the squares in the pan once the oil is hot, keep turning them around and let them crisp up on all sides.
  19. Once done, remove on absorbent kitchen paper.
  20. Serve them hot with a dip if your choice!

Notes

The steamed nuggets keep fresh in the refrigerator for up to 2 days. The pan fried nuggets keep fresh in the refrigerator for up to 3 days.

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Kothmir Wadi or Kothambir Wadi

They keep fresh for a few hours although I have never tried to store them for very long. These make for a great party snack or even as a side dish to go with your meals!

Love,

Shreya💖

Adapted from Nisha Madhulika

Mexican Vegetable Soup | Vegan and Glutenfree

So…here we are in 2017 and this bright, colourful soup was destined to be the first post of the year😁….why ‘was’?? Because this was made sometime during the last couple of days of the year gone by…..it was our healthy and light meal before binged in the name of making merry!!

Anyhooooo….so how have the first few days of the new year been treating you!? Honestly, I feel no different. The dates have changed no doubt, but that is where I think it ends. I am not one who makes resolutions and stuff….it’s been that way all my life. Do you? Have any of you actually seen your resolution through the year and then made notes about it later? I’d love to know! I mean, many break their resolutions the very next morning of making them….seems like such a waste..moot point, no?!

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So coming to this soup….it’s as healthy as healthy gets..no cornflour or APF or any ingredient to thicken the broth. It has a ton of veggies…like literally! Plenty of spices and the tang….that’s just perfect!!

Obviously you could add a bit of meat like sliced sausages or some boiled eggs. I was thinking maybe some seafood, like prawns or even squids! The possibilities are endless…. but I keep this one as veg…always. It’s one of our favourite go-to soups to do at home. It’s the quickest too, you’ll see!

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Everyone has a favourite soup….this is my current favourite, has been for sometime now. I usually even like Manchow soup…a personal favourite or some Thai Noodle soup, I’d probably share that recipe here too sometime….could make for a ideal summer lunch! ☺️

Anyways….let’s first learn to make us some healthy Mexican Vegetable Soup….

Yield: serves 2

Equipment: a heavy bottomed pan, measuring cups/ spoons, a ladle.

Ingredients:

2 tbsp oil

5-6 cloves of garlic

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped yellow bell pepper

1/4 cup finely chopped green bell pepper

1/4 cup finely chopped carrots

1/4 cup sweet corn

1/4 cup finely chopped French beans

1/2 cup finely chopped red onion

3 nos. large ripe tomatoes

salt & pepper to taste

3/4 tsp cumin powder

1 tsp red chilli powder

1/2 tsp dried oregano

1 tsp peri peri spice mix (store bought)

2 cups water

3 tbsp chopped fresh coriander leaves

juice of half a lemon

nacho chips to serve on the side (optional)

Method:

Heat oil in the pan, add crushed garlic and chopped onions. Sweat the onions for about 2-3 minutes. Then add the chopped bell peppers, carrots, beans, sweet corn. Stir well and season with salt & pepper. Cook the veggies for about 5-6 mins.

Then add the oregano, cumin powder, red chilli powder and the peri peri spice mix. Stir well, add tomatoes. Cook these together for another 5-6 mins or until the tomatoes turns soft and mushy. Add water (I add about 2 cups, you can add more or less).

Let the soup come to a boil, takes about 12-13 mins. Once the consistency is right, add chopped coriander and lemon juice. Serve the soup piping hot with some nacho chips.

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Such a filling meal….I’d say do try it once.

Love,

Shreya 💝

Adapted from cooking classy

 

Suran Ka Bharta | Oal Ka Chokha | Jimikand Ka Chokha | Spicy Mashed Yams

Winter afternoons call for comfort food, a warm, cozy spot on the couch, a good book or maybe a movie marathon … your favourite throw and a long snooze! Did I ever tell you’ll that winters are my favourite time around the year. Not because I can eat to my hearts fill or because I get to bundle up and sit in the same spot for hours…lol…no! I like it because I have the fondest memories from this season…☺️ My Dad’s birthday…followed by Mom’s birthday….and to round it all up…I got married on one super cold night! Yes, weddings in my culture happen in the dead of the night and more often than not, in winters 😂 

Anyways…..I saw elephant foot yams (suran/ oal/ jimikand) flooding the market as it happens every winter and the first thing that occurred to me that I have to make Suran Ka Chokha! 

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It’s a typical winter favourite at my Mom’s place and gladly for me, my hubby too enjoys it! Making it is not all that difficult either…just a very recipe including the most common ingredients from your pantry but the flavours pack such a punch!

I can have this by the bowlful but it is quiet fiery so I limit myself to a couple of spoonfuls during meals…and it’s almost like a pickle, so pungent and yet very flavoursome.

As always I have followed my Mom’s recipe as always… if you’re wondering what will you be pairing this one with…I’d suggest some Dal Sultani, steamed rice, bharwa hari mirch (this you must not miss, I insist!) along with this chokha…and that will be such a splendid spread 👌

Yield: serves 2

Equipment: a large saucepan, measuring cups/ spoons, a mixing bowl.

Ingredients:

300 gms boiled yam (suran)

salt to taste

6-7 tbsp mustard oil

2 tbsp finely chopped green chillies

2 tbsp finely chopped fresh coriander leaves

15-16 cloves of garlic (grated)

1″ piece of ginger (grated)

lemon juice as per taste (I add a little more as the yams tend to absorb the flavours well)

Method:

Wash the yam well, cut it into 2″ chunks.

Boil 7-8 cups of water with a pinch of salt. Add the chunks of yam in the water. Boil these until fork tender. Drain the water and let the yam cool completely.

Peel the yam. Use a fork to mash the yam. Make sure there are no lumps.

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Season the mashed yam with salt, add the ginger and garlic, mustard oil, chopped green chillies, chopped coriander and lemon juice. Mix well. Keep it aside for 15-20 mins before serving to let the flavours get absorbed.

This tastes best at room temperature and the flavours are enhanced if served the next day.

This keeps well in a glass or porcelain bowl for about a week under refrigeration.

Suran Ka chokha Jimikand Ka Bharta Oal Ka chokha Vegan recipes Polkapuffs recipes Shreya tiwari Spicy mashed elephant food yam recipe

Hope you enjoy this recipe which is very close to my heart!

Love,

Shreya❤️

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