Category Archives: No Garlic, No Onion

Spiced Up Green Beans

Green Beans
Green Beans are an everyday staple in my household. We cook it almost once a week.  Green beans are also called Fansi Nu Shaak.

Cooking Difficulty Level:  Easy
Cooking Time: 20-25 Minutes
Recipe Type: Vegan

Ingredients:

2 Pounds Fresh Green Beans
2 Tablespoons Oil
1/2 Small Chopped Onion (optional)
1/4 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric
2 Teaspoons Coriander & Cumin Powder
1 Teaspoon Ajwain
Pinch Asafoetida
Fresh Grated Coconut to garnish
Chopped Cilantro to garnish
Salt to taste
Washed & Cut Green Beans

How to prepare:

  1. Wash, trim, and chop green beans into small pieces.
  2. Heat oil in a medium sauce pan with a lid.
  3. Add Ajwain, Asafoetida, and Green Beans.
  4. Add Salt, Turmeric, Coriander, and Cumin Powder.
  5. Stir well and cover.
  6. Reduce heat to low, mix well, and cook for 10 minutes until done.
  7. Garnish with Cilantro and Chopped Onion.
  8. Slivered Almonds and Shaved Coconut Flakes can also be used as garnish.
  9. An easy variation of this recipe would be to add small cut potatoes, chopped onions, or peas.
  10. It is ideal with Roti,  Rice and any kind of Dals.

Khichdi: A Versatile Rice Dish

Khichdi
Khichdi is a one skillet meal. It is one of the most popular comfort foods in India and even here in the US, khichadi is an ideal meal any time. After a long trip or a hectic weekend, Khichdi is a great Sunday night dinner.
Plain Khichadi is made with Dals only. To make it a larger meal, I add vegetables or whatever I have on hand in my refrigerator. There are many variations using different kinds of Dal and vegetables. But the most commonly used are potatoes, onions, eggplant, peas, and carrots.
This is the recipe of plain Khichdi. Using Shelled Mung Dal adds more fiber to the dish than regular polished Dal. This is the true authentic recipe for Khichdi, which is passed down from generation to generation and eaten with Potato Shaak or Subji.
Rice and Shelled Mung Dal



Cooking Difficulty Level: Easy
Cooking Time: 30 minutes
Recipe Type: Vegan

Ingredients:

 1/2 Cup Rice
 1/2 Cup Split Mung Dal with Shells
 1/2 Tsp Cumin
 1/4 Tsp Turmeric
    1 Small Piece Grated Ginger
    1 Tsp Clear Butter or Ghee
(For Vegans, use Vegetable Oil)
Salt to taste

How to prepare:

  1. Wash rice and Dal. Soak for two hours.
  2. In a heavy sauce pan, add Rice, Dal, and 4 cups of water.
  3. Add salt, turmeric, cumin seeds, butter, and grated ginger.
  4. If desired, vegetables can be added now.
  5. Boil on medium heat for 10 minutes.
  6. Cover and simmer on low heat for 15 minutes.
  7. Stir occasionally until done.
Note: If you own a pressure cooker, it is very useful for recipes using rice and beans, like this one. I mix all the ingredients, including the vegetables and spices, in the morning so when I am come home from work, I can just turn on the stove for the pressure cooker.  It takes ten minutes and is ready to eat.
Khichdi goes very well with Kadhi and pickles, and it is often eaten with Potato Subji and Kachumber Salad.  I also like Patak’s Pickles, which are not too spicy and add flavor to the meal.  Papad is also very common with any rice dish.  It is a must, especially with Khichdi. Enjoy!

Sabudana Na Vada

Sabudana Na Vada
Sabudana is the Indian term for tapioca. Sabudana Na Vada is a dish traditionally eaten on days when a person is fasting from grains, since it uses potatoes and rice flour instead of wheat flour. However, it has been one of my favorite foods since childhood. They may have a high starch content, but they’re so incredibly tasty, it’s worth it.
Recently, I read an article in The New York Times about a famous place for Sabudana Na Vada near Mumbai, India. One small, local shopkeeper has perfected the recipe to the point that, so far, no one can duplicate it. I recently received some sabudana as a treat from my cousin’s mother and I loved them so much that I had to share the recipe with my readers.
For the most authentic experience, you can make this dish with Sago, a starch extracted from palm stems and most frequently sold in the form of pearls. In Africa, sago is eaten almost every day and in Brazil, I have tasted sago pancakes for breakfast.
If sago proves difficult to find, you can easily use tapioca, which is easy to find in any American grocery store.

Sabudana Na Vada

Cooking Difficulty Level: Medium
Cooking Time: One Hour

Ingredients:

1 Cup Sabudana or Sago Pearls
2 Medium Potatoes
1 Tsp Green Chili Paste
1 Tsp Grated Ginger
1 Tsp Sugar
1 Tsp Lemon Juice
1 Cup Ground Peanuts
1 Tsp Cumin Seeds
3 TBsp Rice Flour
Salt to taste
Frying Oil
Soaked Sabudana
Ready For Frying

How to Prepare:

  1. Cover Sabudana with water in a bowl and soak for one hour.
  2. After an hour, spread it on a towel so any excess water will drain.
  3. Boil potatoes and then mash them.
  4. Mix boiled potatoes, sabudana, ground peanuts, and spices.
  5. If the consistency is right, it will form a dough.  It should make almost 10-12 balls.  If it does not form into balls, pieces of bread can be added (but then it is not gluten free). You can also add a little rice flour.
  6. Roll the balls into rice flour and deep fry them in vegetable oil at medium heat.
  7. Enjoy!!!
Delicious with Green and Red Chutney

Click here for cilantro chutney recipe

Ridge Gourd (Loofah!) Chutney

 

Ridge Gourd Chutney
No meal with complete without chutney. It is a must-have condiment that is tantalizing to the taste buds and also packed with antioxidants and vitamins. Chutney tastes very good with meals or you can use it as a sandwich spread. Foodies will enjoy making this recipe as a novel addition for many dishes.
The Ridge Gourd is also known as a “loofah”–yes, the same loofah you use in the shower! When they aren’t all dried out, they’re similar to cucumbers, but more fibrous.
Peel of Ridge Gourd
Ridge Gourd Chutney

 

Ingredients:
3 Peels Ridge Gourds (fresh ones are always better)
1 Small Piece Ginger
1 Small Green Chili
2 TBsp Peanuts
1 Tsp Cumin Seeds
1 Tsp Lemon Juice
Salt to taste
Sugar to taste (optional)
How to Prepare:
  1. Wash the peel of the Ridge Gourds thoroughly.
  2. Combine all of the ingredients and blend the mixture well in a blender.
  3. Enjoy!

Healthy Vegan Puda/Pancakes

Healthy Vegan Pancake

Healthy Vegan Pancake

Vegan Vegetable Pancake

This recipe is a quick fix for my lunch and daily portion of protein.

Recently  I joined a LEAF program  in our community. I was very impressed with volunteers and their effort to help other people  to live healthy lifestyle by watching their food habits. They highly recommend vegan recipes.

Hence I was motivated to come up with my  vegan version of Beans- dals pancake which are fulfilling, refreshing, and tasty.

Ingredients:

  • 1/2 cup rice
  • 1/2 cup moong dal
  • 1/2 cup lentils
  • 1/2 cup channa dal or besan
  • 1/2 cup matepa split beans
  • 1 small onion
  • 1 small tomato
  • 2 cloves garlic
  • 1 small ginger
  • 1 small chili pepper
  • 1 cup frozen spinach/kale
  • 1 tsp salt
  • 1/4 tsp turmeric
  • 3 tbsp oil (to make crispy)

How to make vegetable pancake

1. Generously wash the rice, moomg dal, lentils, channa dal, and matepa split beans. Check for  stones in dals. Soak almost 4 hours in warm water in a deep bowl.

2. Grind  coarse all the soaked dals and spinach, onion,  chili pepper, garlic, ginger and tomatoes. Add salt, turmeric. Set aside. The consistency of the batter should be like pancake batter.

vegetable pancake batter

3. Drizzle a teaspoon of the oil into a medium size nonstick skillet heat over a medium heat. Halfway through (almost after 45 seconds), pour in a ladleful of batter and quickly spread it evenly so it is

about 6 inches in diameter. Caution should be taken not to overheat skillet.

puda on skillet

4. Let the pancake cook for 2-3 minutes till it turns opaque and loses its glossy looks. Turn the pancake over and cook the second side till it turns into golden brown color (usually about a minute).

5. Repeat steps 3-4 to make more pancakes. Serve warm with sweet and spicy sauces. Puda tastes great with cilantro and tamarin chutney.

Tips:

  •  Most popular variation is besan (chickpea flour) puda with onion, tomatoes, and chilis. Just whisk flour, add seasoning and spices and batter is ready.
  • Times to time for variation I add shredded cabbage ,carrots, zucchini or any other vegetable that you like.
  • Bob’s Red Mill makes a chickpea flour that is readily available in supermarkets, which saves hassle of soaking dals.
  • If you do not use all the batter, you can refrigerate it up to three days.
  • If you have made all the pancakes, you can reheat  them in the microwave, wrapped in slightly damp paper towels, for 30 seconds.

 

Cabbage/Carrot Puda

Cabbage/Carrot Puda

Chickpea Flour Puda

Chickpea Flour Puda

 

Your comments help me to improve my blog! Thank you for your support!

How To Make Smoky Split Chickpea/Chana Dal

Chana dal is also known as bengal gram dal. Dals are the staples in Indian meals. It is very inexpensive and easy to cook once you get the hands on.

www.thevegfusion.com

Split chick pea dal

Dals is a easy way of infusing proteins, fiber and body building nutrients in vegetarian/vegan diets.

Cooking time 40 minutes   Easy Vegan  Gluten Free  Serves 6

Ingredients:

  • 1 cup split chickpea/chana dal
  • 1 medium tomato
  • 1 tsp salt
  • 1/4 tsp ground turmeric
  • 2 pc dried red chilies/cayenne
  • 1 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • 1 tbsp oil/ghee optional
  • 2 tbsp finely chopped cilantro
  •  How to prepare:

1. Place the split chickpea in medium size sauce pan. Wash them thoroughly  3 or 4 times till water runs clear.  Add 4 cup water to the pan and let it boil over medium high heat. Scoop out and discard any foam as the peas come to a boil.

www.thevegfusion.com

Discard foam on top

2. Let the dal cook for 20 minutes  till it is tender to touch. Add salt.

3. Heat a skillet over a medium high heat. Add oil to the skillet. Add red chilies, coriander and cumin. Toast the spices shaking the skillet every few seconds, until the chilies are blacken and smell smoky hot and the seeds turn reddish brown and smell incredibly aromatic for 1 to 2 minutes.

 

www.thevegfusion.com

Roast spices

4. Transfer the spice mixture to a blender add tomato. Make it a puree to a smooth brown paste

IMG_447889780

5. Add the tomato and spice mixture to the cooked peas. Increase the heat to medium high heat and let dal boil vigorously uncovered, stirring occasionally until the smoky flavors mingle and sauce thickens . It can take up to 10 minutes or more.

6. Garnish with chopped cilantro. Serve with roti or rice it equally taste good.

Split chick peas can be cooked in different ways. Some of the varieties include split chick pea with coconut chutney , Healthy vegan puda/pancakes , Khandvi dahiwadi chick pea flour rolls to name a few.

Tips:

The yellow split peas that are available here is different from the ones in India. The ones in India are from a variety of garbanzo beans that have a dark brown skin. When a skin is removed and the grain split in half is called split chickpea chana dal.

I usually try to soak before cooking at least for an hour or two. So it speeds up the process while cooking.

It is Yummm and honestly healthy!

Enjoy!

How To Make Split Mung Dal Spicy – Tadka Dal

Indian legumes/lentils are best source of plant protein for vegans/vegetarians.  This staple dish from India is easy to make with little planning.

It is not only satisfying but heart healthy and very low in glycemic index. I am sure you will enjoy this recipe as I do.

www.thevegfusion.com

Split Mung dal Tadka

Ingredients:

  • 1 cup split mung Dal
  • 3 cup water
  • 1/2 tsp cumin seeds
  • 1 tbsp coriander-cumin powder
  • 1/2 tsp turmeric
  • 1/4 tsp hing asafetida
  • 2 tbsp  canola oil or ghee/unsalted butter
  • 1 medium tomato chopped finely
  • 1 medium onion chopped
  • 3 cloves garlic
  • 1 chili seeded /diced
  • 1 tsp salt to taste
  • 1/2 tsp lemon juice
  • 1 small piece of ginger crushed/chopped
  • Few curry leaves optional
  • Few red whole chili
  • 1 tsp cumin
  • chopped cilantro to garnish

How to prepare:

1. Wash Dal thoroughly three or four times till the water, upon rinsing the dal remains clear. Soak the Dal for an hour.
2. Add water to the Dal and bring to a boil over high heat. Lower the heat and let it cook
for 10-15 minutes.
3. In a separate pan heat the oil over medium high heat. Add cumin seeds, add onion and garlic,tomatoes and all the spices.
4. Saute it for couple of  minutes s. Add salt and lemon juice. Let it cook for another 4-5 minutes until the flavors mingle and sauce thickens.
Garnish it with cilantro. Enjoy dal over the a bed of steamed rice. Dals can be great as a soup with a wedges of  flat bread.

Tips:

Dal is sometimes made with whole beans or lentils, or dried peas  popularly known as legumes.  The texture  of dal can be adjusted to your preference, and made quite thin and soupy or very thick like almost pate’  spread.

Basic spices makes any lentil and legumes taste it very good. It provides nutrition quick fix , easy to make and
plus it provides complex carbohydrates. Enjoy! Feel free to let me know How Your dal turnout!

Split Chick Pea With Coconut Chutney

Split Chick pea with coconut chutney

Originally this recipe is from south India. This chutney is popular with dosa, idli and mendu vada and many more dishes. In South India  where coconut is very easily available and very refreshing to taste.

I am huge fan of this special chutney because it incorporates fiber, nutrition and protein. It has all the key ingredients to make this perfect healthy recipe!

 Prep time : 15 minutes       Serves :4         Very easy    Vegan,  Gluten free

Ingredients:

1/2 cup channa dal or ready roasted channa dal /Dalia
1 cup grated coconut
1 teaspoon salt
1 fresh piece ginger
1 fresh chili
1 teaspoon fresh lemon juice
1 small bunch cilantro leaves
1 teaspoon cumin seeds

www.thevegfusion.com

split chickpea/coconut chutney

  • For tempering;
  • 1/2 tsp. udad dal
  • 1/2 mustard seeds
  • 1 tsp. oil for garnish
  • Red whole chili optional
  • Few curry leaves

How to make:

1.Roast dal over medium heat for about 4 minutes till golden brown. Add 2 cup water. Soak for 2 hours.

IMG_433961938 (3)

Roasting channa dal

2. Mix the entire ingredient in a blender. Add water if needed. Blend it for 3 to 4 minutes. Transfer into a bowl.

 For Tempering:

  1.  Heat the oil in a small pan. Add mustard seeds and urad dal in hot oil. It will start to pop up. Add chili and curry leaves.(optional)
  2. Garnish the mixture with hot oil.
  3. Enjoy with your dosa and Idli!
  4. How do you like the taste? Let me know in your comments!

How to Make Bajra Ki Roti (the old Fashion way)

Healthy Grains: Millet Roti

Bajka ki Roti - Final Finish

Recently when I was visiting Tampa, Florida I had a experience of watching hands on “How to Make Bajra – (Black millet) Roti old fashioned way.”

Healthy, Gluten Free, and Vegan!

Millet roti is healthy, gluten free, and vegan. Millet is easily digestible and contains many beneficial nutrients. It is packed with protein and high amounts of fiber.

I make all different kinds of rotis at my home. Usually I make whole wheat rotis (watch Video of How to Make Roti). Since all grains are healthy for you I thought this specialty Bajra Ki Roti will be interesting for my readers. It is also called pearl millet. It is naturally a gluten free grain making it more palatable for gluten intolerance.

Home maker Tarlika Patel is a great chef and has master the art of making Bajra Ki Roti. She use her hands to flatten each roti and her pan is not non-stick but a clay pan. Best part of her cooking is each roti puffs up – which is why she is so talented.

Here is a step by step recipe of how you can make Bajra Ki Roti like Tarlika.

Prep time: 5 minutes
cook time 20 minutes

Ingredients:

  • 2 cups bajra/pearl millet flour
  • 1/4 cup whole wheat flour omit wheat flour for Gluten free
  • 1 cup warm water as needed
  • 1/4 tsp salt
  • 2 tbsp clear butter or ghee or vegan spread

How to Make:

1. Take two cups of flour in a flat pan.

Mixing

2. Add wheat flour. Omit to make Gluten free.
3. Add salt.
4. Add warm water as needed to make a dough.
5. Divide dough into equal portions.

www.the vegfusion.com

Roti making with hands

6. She uses her hands to flatten the rotis  between her palms.
7. As you can see this is clay skillet she is using to cook the rotis.

8. Heat the clay skillet on high heat.

9. Gently place flatten roti on hot skillet or griddle.

Turn Bajka Ki Roti Upside down

Roti on a Clay Skillet

10. watch it carefully so it does not get burnt. Once coked flip it upside down.

www.thevegfusion.com

Roti upside down

11. Let it cook on other side.

www.thevegffusion.com

Puff up Millet Roti

12. Slowly it will puff up.
13. Apply clear butter or ghee or vegan spread of your choice

Serve it with onion subji and best it goes with garlic chutney.

Enjoy and Special Thanks to Tarlika  Patel for sharing this amazing healthy recipe with us!

Tips: Millet roti is easy to make for us too. All we have to do instead of hands only we can use Saran wrap to roll roti.

Non stick skillet can be used to cook roti on the stove top.

How To Make Fluffy Steamed White Rice

Basmati Rice With Cilantro 

Everyday cooking at my home includes white rice without faliure.

The perfect rice is adorable at the time of dinner. It is said that expert chef can be recognised by the perfectly cooked rice.

I think i have a  simple technique to How to cook white rice like a pro.

Two Common Methods For Cooking Fluffy Rice

one is absorption method and second one is pasta method. There are different varieties of rice grain and some old grain may take little more water and more cooking time. You will come to know by practice. Trials and errors are acceptable.

Absorption method : 

Ingredients:

  • 1 cup basmati rice or long grain rice
  • 1 Tsp Salt
  • 2 cups of water

Wash rice throughly, changing water three or four times till water is clear.  Check for stones and husk before washing.

Soaked White Rice In A Bowl

Let rice soak for 30 minutes.

Usually water to rice 2:1 ratio works well.  A heavy pot with tight lid works better so it does not scorch at bottom.

Transfer water, salt and rice together in a heavy saucepan.

Bring to a boil over medium high heat. Let the water boil uncovered for 5-7 minutes.

Boiling water with rice

Stirring occasionally let it cook for 5-7 minutes.

Asborption of water in boiling rice 

If you are in doubt check with your thumb and index finger by pressing rice kernel. You will get good idea that it will still take more time.

Now cover the pan with a tight-fitting lid and reduce the heat to very low setting.

Absorption of water in rice cooking

Let the rice steep for 5-6 minutes. Turn off the heat. Let it sit undisturbed for 15 minutes.  This is important because it is still cooking inside.

After 15 minutes uncover the pan, fluff rice with a fork , let the steam escape so it won’t over cook.

Fluff your rice with fork

You can add dash of butter or ghee to enhance the flavor.

Pasta Method:

Wash the rice throughly changing water three or four times till water runs clearly. Let it soak for 30 minutes or less is okay too.

In a heavy sauce pan fill water half way and bring to a boil. Add salt.

Add the rice to the boiling water for 5-7 minutes stirring once or twice. Let it boil till the kernels are tender. If you are in doubt check it by pressing rice kernels with your index finger and thumb. If it is not tender or cooked let it cook for couple more minutes.

Brown rice and old rice do take little more time to cook.

Drain cooked rice in colander

Immediately drain the rice into a colander just like pasta and run a cold water through it.

This way it will not over cook it.

Transfer the rice into serving plate and garnish with cilantro and ghee for nice refreshing flavor.

White rice with roasted cumin and cilantro

Tips:

How did your rice turn out? is it sticky?

While rice is boiling and it is almost done by adding few drops of lemon juice your rice will never be sticky.

Rice will look very white and fluffy.

Enjoy with Dals and healthy fresh vegetable curry!

Next I will be happy to share with you How  To Transform Your Left Over Rice In A Culinary cuisine In A ZIp!