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Tag: vegan

  • Pesarattu

    As a Dosa lover, if there was one thing I would love, it would be to not wait for ages to enjoy a Dosa, as I am sure many of you do too 🙂 In other words, could I enjoy Dosa without having to soak the dals and rice, grind, ferment and then get the final batter? Well, yes indeed. And no, I am not referring to buying Dosa batter from a store. I am referring to the option of a non-fermented version of Dosa.

    I have posted an Adai recipe previously, which is a non-fermented Dosa. Pesarattu is yet another one. The star lentil of this dish is the power packed Mung Beans or Green Moong. As we all know, this little green lentil has impressive nutritional benefits, particularly being high in protein and fiber. For this reason, I try to include this particular lentil in my household’s diet at least once a week in some way or form.

    This type of Dosa originated in the south Indian state of Andhra Pradesh. In Telugu, Pesaru-bedalu = Green Moong and Attu = Dosa. Although Pesarattu is traditionally served with a filling of Upma (just like a Masala Dosa is served with a Potato filling), I choose to serve it with a variety of chutneys and podis, courtesy my MIL 😊

    Prep time6-10 hours
    Cook time2-3 minutes per Pesarattu
    Serves3-4

    Ingredients

    Lentils and Grains

    • Dry Mung Beans (Whole Green Moong) – 1.5 cups
    • Yellow Split Pigeon Peas (Toor Dal) – 1 cup
    • Rice – 1 cup

    Vegetables and Spices

    • Onion – 1 small, chopped
    • Ginger – 2 tbsp, chopped
    • Green Chilies – 2 tbsp, chopped
    • Cilantro – 2 tbsp, chopped
    • Salt as per taste

    Oils

    • Cooking Oil – A few tbsps

    Pro tip:

    Split Pigeon Peas (Toor Dal) is traditionally not added to Pesarattu. However, adding it to this recipe adds a crispness to the Pesarattu. This is due to the fact that the Split Pigeon Peas are lower in moisture than Mung Beans. They resist moisture absorption, thus enabling them to give a crispier texture to the Pesarattu. Alternatively, you can add Split Chickpeas (Chana Dal), which are equally dry leading them to crisp up (similar to making a pakoda where vegetables are dripped in a besan battter [besan is made from ground dried Chickpeas]). Did you know that Split Pigeon Peas and Split Chickpeas dont sprout for exactly this reason!?

    Method

    1. Wash all lentils and grains. Soak them for a minimum of 4-6 hours or overnight
    2. The following morning, add the soaked lentils and grains to a blender.
    3. For the first round, blend without adding any water. Use a spatula to clean the sides of the blender jar to make sure there are no lumps
    4. Then, add approx. 1/2 cup of water to blend into a smooth batter. The batter should be of dosa batter consistency, not too thick and not too thin
    5. Transfer the batter into a bowl. To this, add all the spices and vegetables and mix well
    6. Heat a non-stick pan to medium heat. Once hot, sprinkle some water on it as a cleaning mechanism
    7. Take a ladle of batter, place is at the center of the pan and slowly spread the batter in a circular motion using the back of the ladle. Don’t apply too much pressure while spreading the batter and ensure that the batter is not spread too thin
    8. Add some 1 tbsp of oil around the spread batter. Cover with a lid for 1-2 minutes
    9. Once you remove the lid, you will see brown spots on the bottom of the Pesarattu
    10. Flip it and cook the other side for 30 seconds
    11. Remove from the pan and serve with your choice of condiments

    Serving Suggestion – Traditionally, Pesarattu is eaten with chutneys, particularly, Ginger Chutney. Check out the recipe to this chutney when you make this Pesarattu

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Vegan Oat Crepes

    This recipe started out with my husband’s craving for crepes. Now, I am all for crepes, but he does not like the general egg-y after taste of the regular ones. Plus, I wanted to avoid using regular flour. So, Vegan Oat Crepes it is. I chose Oats because they were readily available in my pantry and they are gluten-free. So, that’s a win. Oats, milk and flaxseed meal (egg replacement and binder) blended together to make a thin crepe batter. That’s how simple it is. These can be sweet or savory. The husband chose savory, and I ran with it!

    Now, I seem to have a weird obsession with Tex Mex and I think that is because of the similarity of flavors with Indian cuisine and because of the ingredients that are typical of this cuisine such as black beans, peppers and tomatoes. Black beans, peppers and tomatoes are a fail-safe combination that work for a variety of recipes. They are readily available, easy and quick to prepare and carry good flavors. And, I added chopped jalapenos to the batter, just to give them a zing 😉

    I am not going to lie, crepe making is not easy, so be prepared for a few flops. But, once you get the hang of it, you will want to try different variations of them i.e. with different flours and see which suits your palette the best. For instance, I heat= that buckwheat flour crepes work great, but I have yet to try them.

    What I also love about this recipe is that it has some great nutrient benefits such as protein form the beans and oats and fiber from the oats. So, the basic crepes can be prepared the night before for a quick breakfast in the morning that will keep you satiated. This also makes for a great weekend brunch with a heavier filling that can be prepared in a large batch the previous night. All you have to do is gather the troop, get some delicious crepes, load them with the filling, top it as you please and just kick back and enjoy the brunch 🙂

    Prep time15 minutes
    Cook time10-15 minutes
    Serves2 (4-6 crepes)

    Ingredients

    Crepes

    • Oats – 1 1/4 cups
    • Plant Based Milk (Unsweetened) – 1 1/2 – 2 cups
    • Flax Seed Meal – 1/2 – 3/4 tbsp
    • Jalapenos – 1, finely chopped
    • Salt – As per taste

    Filling

    • Garlic – 2-3 cloves, finely chopped
    • Tri Colored Bell Peppers – 2 cups
    • Black Beans – 1 15oz can
    • Onions – 1/2 cup, finely chopped
    • Red Chili Powder – 1 tsp
    • Cumin Powder – 1 tsp
    • Coriander Powder – 1/2 tsp
    • Jalapenos – 1, thinly sliced in a round shape
    • Salt – As per taste

    Other

    • Oil of choice – As required for cooking
    • Cilantro – 1 handful for garnish (Optional)
    • Jalapenos – 1, thinly sliced for garnish (Optional)

    Method

    1. First, prepare the crepe batter. For this, add the oats, plant based milk and flax seed meal to a blender and make a thin batter. Transfer to a bowl, add salt, chopped jalapenos, mix and set aside
    2. Next prepare the filling. For this, add oil to a pan and heat it. Once hot, add the chopped onions and garlic and cook until the garlic has slightly browned and the onions are translucent. Then, add the peppers and cook for 3-5 minutes on medium heat. Then add salt, cumin, coriander and red chili powder and cook for an additional 2-3 minutes until all the spices are cooked and the peppers are only tender. The peppers should not be mushy. Take off the heat and set the filling aside
    3. Time to prepare the crepes. For this, warm up a skillet on medium heat. Once warm, remove the skillet from the heat and brush some oil on it. Then, place a ladle of the batter on the skillet and turn it in a circular motion to allow the batter to spread thinly. Cook until the edges are golden brown (2-3 minutes). Then, carefully flip the crepe and cook on the other side for 1-2 minutes. Remove from the pan and transfer onto a plate and repeat with the remaining batter
    4. To prepare the brunch, lay a crepe on a plate, place a generous amount of filling on it and close both sides of it (as though you are preparing a wrap) and press gently to hold it in place. Garnish with additional filling, sliced jalapenos and maybe some hot sauce of your choice and enjoy a delicious brunch

    Cooking, preparation and serving suggestions

    • While the batter is sitting in between each round of crepe making, it may thicken (due to the flax used in it). So, you can add a splash of milk and mix it up to thin it as you go
    • When preparing the crepe
      • Don’t be impatient to flip them, otherwise they may break or you may get a pile of mushy batter
      • I found that placing a lid on the skillet around the crepe for the first 1-2 minutes and then letting them get golden on the edges results in the sturdiest crepes
      • When using oil on the skillet, brush the oil and spread it evenly. You don’t want any droplets of oil sitting around because too many of those will make the crepe batter turn into a mushy pile
    • To prepare sweet crepes, eliminate the salt and jalapenos. Use sweetener of choice and some delicious sweet fillings. My favorite would be the classic banana-nutella or strawberry-banana 🙂

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

    Rating: 1 out of 5.

  • Coconut Vegetable Stew

    They say that “variety is the spice of life”. So, if you are bored of the regular Rasam, Sambhar and Dals, this stew will be a nice change to your regular menu. It is creamy and hearty with warm aromatic spices, and can be paired with rice, roti, dosa or aapam.

    While this type of a Coconut Stew originates from the southern Indian state of Kerala, it has found many variations across India, mainly in the use of spices, but using the same coconut milk base. In Kerala, fresh coconut milk is presumably used. However, here in the US, I have had to resort to canned Coconut milk. Not my preferred choice, but it is not all that bad. It does the job.

    This stew can be customized with your choice of spices and vegetables, and it comes together in less than 30 minutes. Its a one-pot meal for a quick weeknight dinner.

    Prep time15 minutes
    Cook time20 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Potatoes – 2, small cubes (Approx. 1 cup)
    • Green Beans – 1 inch pieces (Approx. 2 cups)
    • Carrots – 1 inch matchstick pieces (Approx. 2 cups)
    • Onions – Sliced, 1 cup
    • Green Peas – 1 cup

    Spices, Flavors and Herbs

    • Green Chillies – 2-3, slit (Adjust as per spice preference)
    • Ginger – Finely chopped, 1 tbsp
    • Garlic – Finely chopped, 1 tbsp
    • Bay Leaf – 1
    • Cloves – 2
    • Green Cardamom – 2 pods (Or 1/4 tsp Cardamom Powder)
    • Cinnamon – 1/4 tsp (1 small stick)

    Dairy/Non-Dairy

    • Coconut Milk – 1 can (Unsweetened, low-fat)

    Oils

    • Cooking Oil – 2-3 tbsp

    Method

    1. Turn on Instant Pot to saute mode for 10 minutes. Add oil
    2. Once the display reads hot, add all the bay leaf, cinnamon, cardamom and cloves
    3. Once the spices are aromatic, add the onions, garlic, ginger and green chillies. Saute until the onions are cooked through and are translucent and the ginger and garlic have lightly browned
    4. Add all the vegetables and mix well
    5. Split the can of coconut milk into 2 halves. To one half, add 1 cup of water and dilute it. Keep the other half aside
    6. Add the diluted half to the vegetable and spice mixture
    7. Mix well. Set the Instant Pot to pressure cook mode (high pressure) and set the timer to 5 minutes. This step is to cook the vegetables in the coconut milk so that all the flavors amalgamate
    8. Once the pressure cooking is done, release the pressure and open the lid. Once again, set the Instant Pot to saute mode for 5 minutes
    9. Add the remaining thicker half of the coconut milk. Simmer for 5 minutes
    10. Transfer the stew to a serving bowl and serve piping hot with rice, roti, dosa or aapam

    **If using a pressure cooker, for step 7, pressure cook for 1-2 whistles max.

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Adai

    Dosa (Lentil Crepes) is the quintessential, and a staple, south Indian breakfast. All south Indians, and all Indians for that matter have grown up eating Dosas. For me, it was just one of those things that was always at home. Don’t have anything else to eat, let’s make a Dosa. Need a snack? Let’s make Dosa. Quick breakfast, let’s make Dosa. But, when I moved away from home, making Dosa became a far fetched dream, simply because of the process involved in preparing, fermenting and grinding the batter. It only took 2 years of video calls with my mum to perfect the batter.

    And then, I found the recipe to this Adai in my mum’s recipe book (which I stole :)). I had heard of Adai, and although it is more common in a Tamilian household, food has broken all boundaries and barriers. So presumably my mum got the original recipe from one of her friends and then gave it her own twist. And it is just great. Now having tried it, I wonder why it has not made its way to a single south Indian restaurant menu. I think it can compete just as well with a Dosa or an Utthapam.

    Adai falls perfectly in the category of multigrain foods and better yet, a home prepared version. Adai is a Dosa prepared using batter made from a variety of lentils. The key is to use equal parts of as many lentils as rice. The best part is, there is no fermentation involved and you really cannot go wrong with it. What I like about it is its high nutrition content. The protein and fiber from the mix of all the lentils is just perfect, just like eating a mixed dal. Furthermore, the recipe is vegan and gluten-free. The lentils, spices and herbs that are added to the batter can be customized to your preferences.

    Now, to be clear, Adai is different from an Adai Dosa. While the former involves just soaking the lentils and grinding it into a batter, the latter involves a short fermentation for the batter. Adai can be served with a variety of condiments such as chutneys, podis, saagu or even avial. Some households even serve it with honey or butter. I served the Adai with my favorite Tomato Chutney that is also my mum’s recipe. Get the recipe here. Any which way, Adai is a must-try scrumptious and high-protein dish.

    Prep time10-12 hours
    Cook time15-20 minutes
    Serves6-8 people/20 Adais

    Ingredients

    Grains and Lentils

    • Rice – 1/2 cup
    • Green Moong Dal – 1/2 cup
    • Masoor Dal (Red Lentils) – 1/2 cup
    • Yellow Moong Dal (Yellow Petite Lentils) – 1/2 cup
    • Toor Dal (Pigeon Peas) – 1/2 cup
    • Chana Dal (Split Baby Chickpeas) – 1/2 cup
    • Urad Dal (Black Gram) – 1/2 cup

    Vegetables

    • Onion – 1 small, chopped

    Spices, Flavors and Herbs

    • Ginger – 1 inch piece
    • Green Chillies – 3, slit (Adjust as per spice preference)
    • Cilantro – A handful (Optional)

    Oils

    • Cooking Oil – A few tbsp for cooking the Adai

    Ingredient notes

    • Add 1/2 cup Quinoa or Oats for added nutrition
    • Add a handful of Moringa, Fenugreek (Methi) or blanched Spinach for a green Adai and added nutrition
    • Add any other spices like Fennel (Saumph) or Cumin (Jeera) seeds

    Method

    1. Place all the lentils and grains in a bowl. Wash under cold running water until the water is clear. Add water and soak overnight (Approx. 10-12 hours)
    2. The following morning, drain the water and add the soaked lentils and grains to a blender
    3. To the blender, add the ginger, onions and green chillies
    4. Blend without adding any water. Use a spatula to clean the sides of the blender jar to make sure there are no lumps
    5. Then add 1/2 cup water to further blend into a smooth batter
    6. Transfer the batter to a bowl and set aside for 1-2 hours
    7. Heat a non-stick pan (Don’t add oil as the batter will not spread. Trust me, experience speaks!)
    8. Pour one ladle of the batter on the pan and spread it into a nice circle. Pour a tbsp of oil around the Adai. Cook for 2 minutes on medium-high heat
    9. Flip the Adai and cook for another 2 minutes on medium-high heat
    10. Transfer to a plate and serve hot Adais with choice of condiments 🙂

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Sweet Potato and Quinoa Sliders

    Mini-burger or slider? What should I call it? Do I dare call this mini-burger a slider? Why not, right?

    On that note, ever had a tasty AND healthy slider? If not, then try this one. Protein rich Quinoa with complex carbs from the Sweet Potato mixed with warm spices and grilled to perfection to be layered with fresh toppings between slider buns. Boom, you got yourself a tasty AND healthy slider.

    Sliders (or burgers) are not something that are common in our household. I am not sure why. So, this was an attempt to introduce a healthy version at home. I think slider patties are a great way to hide veggies, lentils and grains to feed those who don’t like them. As long as the texture and flavor are on point, I don’t think anyone would question what you did to make such delicious sliders (wink, wink!)

    For this slider, the ingredients for the patties are few in number and are readily available. and the whole recipe comes together very quickly. Even for the “not so skilled” with making slider patties at home, this is a great first time recipe.

    Now, shaping the patties can seem like a daunting task, but, guess what, this is not a competition. So, just chill out, get a shape to it and throw it on that grill. Only your eyes care about the shape, everyone else like your mouth and stomach are only concerned with the taste.

    I used a stove-top grill that I bought at IKEA for $10. And I swear, it is one of THE BEST kitchen buys I have ever made. Since I don’t do outdoor space for a grill, this grill does the job for times when I need it, like now. A splash of oil on both sides of the patty and butter for the buns. The sizzle when you throw them on the grill is going to make your mouth water.

    My favorite part about this slider is the toppings that I get to load it with, which are totally one’s choice. Here the layers are: bottom bun, patty, avocado mash, sliced onions, jalapenos and top bun. That first bite is an explosion of flavors that will make this whole process worthwhile. Try it! 🙂

    Prep time25 minutes
    Cook time15 minutes
    Serves3-4 (Approx. 10 sliders)

    Ingredients

    Vegetables

    • Sweet Potatoes – 2, medium, large cubes
    • Carrots – 1, small, shredded
    • Yellow Onion – 1, small, finely chopped
    • Red Onion – A few slices

    Fruit

    • Avocado – 1, mashed

    Grains

    • Quinoa – 1 cup, uncooked

    Spices, Flavors and Herbs

    • Garlic – 3 cloves, finely chopped
    • Ginger – 1 1-inch piece, finely chopped
    • Cilantro – A handful, finely chopped
    • Jalapeno – 1, thinly sliced
    • Red Chilli Powder – 1 1/2 tsp
    • Coriander Powder – 1 tsp
    • Cumin Powder – 1 tsp
    • Ground Black Pepper – 1/2 tsp
    • Salt – As per taste

    Oils

    • Cooking Oil – 3-4 tbsp

    Method

    1. Cook quinoa as per the package instructions
    2. In the meanwhile, place the large cubes of sweet potato in a microwave safe container. Add a few splashes of water. Cover with a paper towel. Microwave for 3-5 minutes until the sweet potatoes are soft and mashable
    3. In a bowl, add all ingredients. Using your hands, mix them well. If the mixture is very wet, add 1-2 tbsps of chickpea flour or breadcrumbs. Mix until the mixture is thick and malleable
    4. Take a drop of oil, rub it over the palm of your hands, take a small portion of the patty mixture and shape it. This way, the mixture will not stick to your hand. Repeat until all the patties are formed
    5. Heat the grill plan or a regular pan
    6. Drizzle some oil on the pan, place 2-3 patties and enjoy the sound of that sizzle. Cook until one side is nicely browned and flip until the other side is browned
    7. On the same pan, lightly toast the buns
    8. To assemble, place a patty on the bottom bun. Spread a generous amount of mashed avocado on the patty. On this place some sliced red onions and jalapenos and close with the top bun. Feel free to add a squeeze of lemon before closing with the top bun. Dig in!

    **For any leftover patties, store them in airtight container by placing a parchment paper between each pattie and in a freezer for 1-2 weeks.

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Pumpkin and Chana Dal Curry

    If I have not already mentioned it, let me do so now. Pumpkin is my favorite vegetable and my husband’s not so favorite. So I don’t cook a lot of Pumpkin, but this curry hit it out of the park with the husband. So that’s a win for me.

    Given its sweetness, Pumpkin lends itself not only to desserts but it can add that a nice sweet flavor to an otherwise spicy or tangy recipe. The only thing to be careful about it which type of Pumpkin you pick and how much cooking it requires. I am not Pumpkin expert but I know there are several different varieties available on the market. The one used in this recipe is the typical orange Pumpkin that is found at Indian grocery stores in the US. But an acorn squash or even a Butternut Squash works. Just be sure not to pick out a carving Pumpkin (if you are making this recipe during the Halloween season). Grocery stores usually have descriptions listed for carving Pumpkins versus eating Pumpkins. So it should be relatively straightforward to pick one. The nice thing about these is that they are sold in already cut pieces. They do cook quickly and become a mush, so keeping a careful eye out for it will result in the right texture. Although Pumpkins are in abundance during the fall or autumn seasons, they are usually available at Indian grocery stores year around.

    I never gave it much thought but Pumpkins are actually quite nutritious. Their bright orange color comes from the Beta Carotene in them, which is a beneficial anti-oxidant. Pumpkins are also packed with vitamins that boost immunity. So all in all, it is an unassuming vegetable with some decent health benefits.

    This recipe is another one pot curry that is simple and flavorful. It is an under 30 minute curry that be served with rice or roti. So it is perfect for anyone looking for easy, no-brainer type, nutritious recipes.

    Video Recipe
    Prep time10 minutes
    Cook time20 minutes
    Serves4 (2 meals for 2)

    Ingredients

    Vegetables

    • Pumpkin – 3 cups of cubed pieces
    • Potato – 1 medium, cubed
    • Yellow Onion – 1 medium, diced
    • Tomato – 1 large, diced

    Legumes

    • Chana Dal (Split Chickpeas) – 3/4 cup, washed and soaked

    Spices & Herbs

    • Jeera (Cumin Seeds) – 1 tsp
    • Bay leaves – 2
    • Cloves – 2
    • Green Chilies – 2, slit
    • Haldi (Ground Turmeric) – 1 tsp
    • Red Chilli Powder – 1 tsp
    • Coriander Powder – 1 tsp
    • Salt as per taste
    • Ginger – 1 tbsp chopped
    • Cilantro – A handful (for garnish)

    Oils

    • Cooking Oil – 2 tbsp

    Method

    1. Set Instant Pot to saute mode
    2. Add oil to the pot. Once the display shows hot, add the jeera, bay leaves and clove
    3. Once the 3 spices have cooked and become aromatic, add the onions and cook them for 2-3 minutes until they are translucent
    4. Add the ginger, green chilies and cook for 1 minute
    5. Add all the spices and cook for 1-2 minutes. Add a splash of water to de-glaze the pot. Add salt and continue cook
    6. Add the tomatoes. Cook the mixture for 1-2 minutes until all the spices, onions and tomatoes are cooked well and oil begins to release on the sides of the mixture
    7. Add the potatoes, pumpkin and chana dal
    8. Add 2-3 cups of water (depending on the desired consistency of the curry)
    9. Close the lid and move the pressure valve to sealed position
    10. Cancel the saute mode. Select the pressure cook mode and set the time to 15 minutes
    11. After the cooking time is complete, allow for manual pressure release for about 5 minutes before opening the pressure valve
    12. Open the lid, add cilantro and mix
    13. Transfer the curry to a serving bowl. enjoy the nutritious curry with rice or rotis

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Lentil and Cashew Dip

    One can never have enough dips. There are mild, medium and spicy salsas. Then there is Guacamole. There is even a hundred flavors of Hummus. There are fruit dips too. And a ton other. But what about lentil dips? If that does not sound good to you, try this recipe and I guarantee that it will change your mind.

    I am writing this post during a time that we will all remember for the rest of our lives. The unprecendented time of COVID-19. To say the least, this has been an emotional roller coaster for all of us. Our life has been upended with working from home, home schooling children, working with minimal groceries etc. But it has also been a time of gratitude and lots of home food to feed one and all. And this brings me back to the dip.

    With so many of us being at home, food and snacking varieties are needed to keep us all sane, healthy and satiated. And this dip checks all those 3 boxes. In my case, I am not much of a snacker, but my husband definitely needs his evening snack. I would much rather prepare a new variety for him everyday instead of him eating sugary, fatty cookies. This dip is so easy to prepare that even he can do it, unsupervised!

    With brown lentils and cashews, the dip is a powerhouse of nutrition, and is incredibly flavorful. What more does one want from a dip? 🙂 This recipe was born because I got tired of Guacamole and Hummus. I really needed something different from a texture and flavor standpoint.

    This recipe uses brown lentils. In general, lentils are amazing sources of plant-based protein and fiber. And this recipe gives you another way to eat lentils, other than the regular dal-chawal. This recipe also uses cashews, which also have great protein content along with beneficial mono-unsaturated fats and several beneficial minerals.

    The best thing about this recipe is that using the same base, you can alter the flavor using different spices, herbs or other additives like seeds. Apart from the cook time for the lentils, this recipe comes together in 10 minutes.

    Serve it with pita bread, crackers, chips or veggie sticks for your next evening snack or pre-prepare it as a portable appetizer dip for a party. This recipe will not disappoint, I promise 🙂

    Prep time10 minutes
    Cook time15 minutes
    Serves2 cups

    Ingredients

    Legumes

    • Brown Lentils – 1/2 cup, uncooked

    Nuts and Seeds

    • Roasted Cashews – 10-12 (Unsalted)

    Spices and Herbs

    • Cilantro – A handful
    • Red Pepper Flakes – 1 tsp
    • Fresh Ginger – 2 inch piece, grated or finely chopped
    • Garlic – 1/4 tsp (optional)
    • Salt – A pinch

    Oils

    • Olive Oil – 2 tsbp for grinding + 2 tbsp for garnish drizzle

    Ingredient notes

    • The brown lentils can be substituted with green lentils
    • Use any herb of your choice
    • Add any other spice of your choice for additional flavor

    Method

    1. Wash the brown lentils thoroughly. Add 1 1/2 cups of water. Place in Instant Pot. Close the lid and the move the pressure valve to sealed position. Select the pressure cook mode and set the time for 12 minutes. Once done, allow the pressure to naturally release before unsealing the pressure valve. Allow the cooked lentils to cool prior to using. You can cook the lentils in a pressure cooker too for 2-3 whistles
    2. Once the lentils have cooled, add all the ingredients to a blender. Blend until you achieve the desired consistency. My preference is a chunky dip, so I did not blend for smoothness, but feel free to blend until you achieve a smooth consistency. Make sure to add a little more olive oil to achieve the smoothness
    3. Transfer the dip to a serving bowl. Either chill or drizzle with olive oil and serve immediately

    You can also follow me on Instagram to be up-to-date with what is cooking in my kitchen. If you like this recipe, do share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Palak Chole

    For vegetarians, such as myself, protein is one of those nutrients that there just isn’t enough of. So, in an effort to add as much protein to our diets as possible, we rely on lentils and beans, like Chole (Chickpeas or Garbanzo Beans). In this process, we often get bogged down and forget the other essential nutrients that come from leafy greens. And if you have not already figured this out, I am a huge fan of adding leafy greens to any recipe. And that is exactly what I have done here.

    It is not just about eating your greens, but it is also about how you are cooking them in an optimal manner for nutrient absorption. So in this recipe, I have prepared the Chole and I have added the Palak (Spinach) after turning off the heat. The Palak cooks just enough with the residual heat, thus maintaining its nutrients.

    My husband loves Chole, but getting him to eat leafy greens is just as hard as getting children to eat their greens. So I usually buy a huge bag of triple washed greens, Palak in this case, and leave it in the refrigerator so he can throw a handful of it in whatever he is cooking. When we are away on long-distance, Chole is one of his quick, go-to recipes, so convincing him to throw in some Palak was not hard. He thoroughly enjoyed it. So yayy! 🙂

    Prep time5 minutes
    Cook time15 minutes
    Serves3-4

    Ingredients

    Beans

    • Chole (Chickpeas or Garbanzo Beans) – 2 cans

    Vegetables

    • Onions – 1 large, thinly sliced
    • Tomato – 1 large, diced
    • Green Chillies – 2, finely chopped (Optional)
    • Baby Spinach – 2 cups

    Spices & Herbs

    • Jeera (Cumin Seeds) – 1 tsp
    • Ginger – 2 tsp, grated
    • Garlic – 2 tsp, crushed
    • Haldi (Turmeric Powder) – 1 tsp
    • Red Chilli Powder – 2 tsp (Halve it if using Green Chillies)
    • Chole Masala – 1 tbsp
    • Salt – As per taste

    Oils

    • Cooking Oil – 1-2 tbsp

    Ingredient notes

    • I always keep a couple of canned Chole at home for a quick meal. If you have additional time, feel free to soak 1 cup of Chole overnight. Then, cook them in the pressure cooker for 3-4 whistles
    • I use Everest Chole Masala. There are several other brands. Alternatively, a simple Garam Masala will also work

    Method

    1. In a pan, add cooking oil
    2. Once the oil has heated up, add the jeera
    3. Once the jeera splutters, add the sliced onions, ginger and garlic. Fry them until the onions turn translucent and rawness of the ginger and garlic has cooked away
    4. Add haldi, red chilli powder, salt and continue to fry for 1-2 minutes
    5. Add diced tomatoes. Cook for 3-5 minutes until the mixture has completly cooked. The way to know this is that the mixture cooks to a point where it looks like a paste with a layer of oil around it released
    6. At this point, add the Chole, Chole Masala and 1-2 cups. Close the lid and cook for 5 minutes
    7. Open the lid, mash some of the Chole pieces to thicken the sauce, close the lid and cook for an additional 5 minutes
    8. Turn off the heat. Add the spinach and close the lid for 1-2 minutes
    9. Mix well and serve piping hot with rice or rotis. To make it even more decadent, add a dollop of Greek yoghurt on on the Chole 🙂

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  • Roasted Carrot and Fennel Soup

    Here is another soup that is perfect for the winters. Root vegetables, particularly roasted root vegetables are often my go-to during the winter months. And I had seen the Carrot and Fennel combos in winter salads. So, I decided to try this soup using that combo. The roasting of the vegetables caramelizes them and adds a deliciously sweet note to the otherwise savory and aromatic soup.

    The star of this soup is the Fennel. I have never used Fennel. I have walked by it everytime at the Farmer’s Market but never picked it up, party because I would be put off with the thought of cutting such a large vegetable and not know how it tasted. But when I finally did pick it up, I figured out what it is all about and you can learn it too, right here 🙂

    The preparation of this soup does not require a lot of effort, but it may require some time. I was using a small counter-top oven for roasting, but with a good quality oven, I would not imagine this recipe to take more than 45 minute, tops. It is completely vegan, in fact, in fact it does not use any type of milk. Just the vegetable, spices and homemade vegetable broth. For textural interest, I garnished it with roasted Sunflower Seeds.

    Prep time10 minutes
    Cook time45 minutes
    Serves2

    Ingredients

    Vegetables

    • Orange Carrots – 4 thick medium sized, chopped into large chunks
    • Fennel – 1 (with stalk and fronds), chopped into large chunks

    Nuts and Seeds

    • Roasted Sunflower Seeds – 1 tbsp

    Spices and Herbs

    • Garlic Powder – 1 tsp
    • Cumin Powder – 1 tsp
    • Coriander Powder – 1 tsp
    • Red Chilli Powder – 2 tsp (Reduce for lesser spice)
    • Salt – As per taste
    • Fennel Fronds – 1 tsp

    Oils

    • Olive Oil – 2-3 tbsp

    Liquids

    • Vegetable Broth – 1.5 cups

    Method

    1. Pre-heat oven to 425F (218C)
    2. Add the chopped fennel and carrot chunks to a mixing bowl. To this, add olive oil and all the spices. Mix well until all chinks are coated
    3. Line a tray with aluminium foil or parchment paper. Place the coated vegetables on the tray and spread out into an even layer. Roast the vegetables for 30-35 minutes or until they are tender and slightly charred
    4. After roasting and the vegetables have cooled down, add them to a blender. Add vegetable broth in small quantities while blending the soup so that the consistency can be controlled
    5. Add the blended soup to a pot and simmer for 5-10 minutes. During this time, adjust the spice and consistency as desired
    6. Pour a ladle of soup into a bowl. Garnish with fennel fronds and roasted sunflower seeds. Enjoy while it is hot

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.

  • Vegan Butternut Squash Soup

    Winters = Soup. Enough said. Well, let’s just say one more thing – this is quite possibly the easiest bowl of thick, velvety, soul-warming bowl of flavorful soup to prepare in less than 30 minutes.

    Prep time5-10 minutes
    Cook time20 minutes
    Serves2-3

    Ingredients

    Vegetables

    • Butternut Squash – 1 medium sized, diced
    • Onions – 1 large, chopped

    Spices and Herbs

    • Garlic – 1 tbsp, crushed
    • Red Chilli Powder – 1-2 tsps
    • Roasted Cumin Powder – 2 tsps
    • Cinnamon Powder – 1 tsp
    • Salt – As per taste

    Oils

    • Cooking Oil – 2 tbsps

    Liquids

    • Coconut Milk – 1/2 cup
    • Vegetable Broth – 1 cup

    Nuts and Seeds

    • Slivered Almonds – A handful for garnish

    Ingredient notes

    • Frozen diced Butternut Squash can also be used
    • Substitute Red Chilli Powder with Paprika for a less intense spice
    • Any other plant based milk can also be used such as almond, oats or soy
    • Roasted Pumpkin Seeds can also be used for a garnish

    Method

    1. In a large pot, add oil and let it heat up
    2. To the hot oil, add the crushed garlic. Once it is nice and brown, add the chopped onions and saute until the onions are translucent
    3. Add the diced butternut squash and cook for 2-3 minutes
    4. Add all the spices and mix well for 1-2 minutes
    5. Add the liquids, mix well and simmer the mixture on medium heat for 8-10 minutes
    6. At this point, use an immersion blender to blend the mixture in the same pot. Alternatively, allow the mixture to cool down and transfer to a blender (The alternate step will add 10-15 minutes extra minutes to the total preparation)
    7. Simmer the blended soup for an additional 3-5 minutes. During this time, adjust the spices and consistency as desired
    8. Transfer to a soup bowl. Garnish with roasted cumin powder and slivered almonds and enjoy immediately

    You can also follow me on Instagram to be up-to-date with what is cooking my kitchen. If you like this recipe, do rate it and share your comments below. Don’t forget to post your version on Instagram using #foodformyloveblog.