Category Archives: Quick Recipes

Upama Cream of Wheat

This is a tasty breakfast for everyday because it is so fast to whip up. The people of Gujarat and Southern India love this dish so much that it is served as a staple daily.

Cooking Preparation Time: 25 Minutes
Serves: 4-5

Ingredients:

4 TBsp Oil
1 Cup Cream of Wheat
1 Tsp Mustard Seeds
1 Tsp Urad Dal
6 Curry Leaves
1/2 TBsp Ginger
1/2 TBsp Green Chili, minced
Chopped Coriander
3/4 Cups Frozen Corn
Salt to taste
1/4 Tsp Turmeric
1 1/2 Cups Yogurt
1 1/2 Cups Water

How to Prepare:

  1. Heat the oil in a pan on medium heat.
  2. Roast mustard seeds, urad dal, curry leaves green chili.
  3. Add cream of wheat (called suji) and roast until golden brown. Do not overcook.
  4. Add salt, turmeric and corn.
  5. Mix water and yogurt together. Gently stir yogurt water into mixture.
  6. Stir well so it does not form any lumps.
  7. Let it cook for 3 minutes over low heat.
  8. To garnish, add some chopped cilantro leaves at the bottom of the bowl.
  9. Now pour the cooked upama into the bowl. Gently press.
  10. Flip over onto a plate.
  11. If desired serve with cilantro chutney.

Tips: Cream of wheat uses less water. Suji from the Indian Grocery store sometimes uses little bit more water. Adjust water accordingly.

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

 

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3 Step Homemade Soy Yogurt

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Organic Soy Yogurt

 

Homemade Soy Yogurt

My friend Debbie is a huge believer in plant-based foods. As a Vegan, she was missing probiotics in her diet.  When she found out about my blog she requested I make Pure soy yogurt at home. Supermarkets have many flavors, but add sugar to their soy yogurt, so for optimum healthiness, you should make it at home.

What You Need

2 cup  Organic unsweetened soy milk

1 count store bought organic soy yogurt plain( Whole Soy & Co)

1 Heavy pot or glass microwave container

whisk

 

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Three Easy Steps to Make yogurt:

1. Boil the milk either on the stove or in a microwave.

2. Let it cool down enough that that you can hold your finger in the milk for twenty seconds.

3. Add two heaping spoonfuls of soy yogurt to boiled milk.  Whisk evenly so yogurt mixes properly. Pour into individual jar with tight lid.

4. Let it sit undisturbed in regular oven with lights on for six to eight hours.

5. Once it sets, refrigerate for a few hours to make it firm.

Enjoy with fresh fruit.

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.

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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.

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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.

 

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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.

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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!

Silken Tofu pudding

 

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Silken Tofu Pudding

I love my Indian rice pudding which is made with cow’s milk. I was in impression that pudding without the cow’s milk will be no pudding at all.

To my surprise  when my friend Debbie served  me with silken tofu pudding I could not believe that it is vegan pudding! It is extremely simple to make.

Prep time :10 minutes        Serves :3      Very easy     Vegan    Gluten Free

Ingredients:

  • 1 Block firm or extra firm silken tofu
  • 1/4 cup lemon juice
  • 1/2 cup sugar /Agave nectar/maple syrup
  • 1/8 tsp of turmeric for color
  • 1/2 cup mixed berries

How to prepare:

1. Drain the water from tofu.

2. Blend in food processor silken tofu, lemon juice, sugar and turmeric till smooth. Serve in individual dishes and chill in refrigerator for two hours.

3. Garnish with berries.

Is this real ? Velvety smooth taste of pudding? Try it and Let me know in your comments!

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

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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!

Sugar Free Date Rolls

 

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Date Bars

Yummy Sugar Free Date Rolls

It is always a challenge to eat well-balanced snacks all the time.  This snack provides a great way to incorporate fiber high in protein and it is sugar-free.

Variations can be numerous and good thing about this recipe that you can never go wrong!

Ingredients: 

  • 1 cup pitted dates
  • 1 cup mixed nut finely chopped unsalted
  • 1 cup shredded unsweetened coconut

How to prepare:

1. Place dates in a heavy-duty pan on a medium heat let dates melt.  Dates will turn like soft paste. OR this step can be done in food processor.

2. Chop nuts finely in food processor. Add dates and coconut flakes.

3. For variations chocolate chips, cranberries, raisins, peanut butter can be added according to your choice. Almond and cashew butter is also a good choice!

4. Transfer the mixture to a large bowl.  Take teaspoon dough into hands and roll them into balls or logs.  Roll them into flaky coconuts.  Store in an airtight container in the refrigerator.

 

Enjoy as treat guilt free or as dessert!  This can be done in advance and it stays fresh for upto two weeks in airtight container.

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coconut flakes on date roll

 

Rose Flavored Chia Drink/Falooda

 

Rose Flavor Chia Drink

Rose Flavor Chia Drink

Falooda Drink

Rose Flavored Chia Drink

Serves 1

Ingredients:

  • 1 tsp. chia seeds
  • 3 tbsp. water to soak chia seeds
  • 3 chopped fresh strawberries
  • 1 tsp. rose syrup
  • 3 tsp. rose water
  • 1-cup milk soy/almond/hemp
  • Ice cubes
  • Ice cream of your choice

How to prepare:

  1. Soak chia seeds in warm water for over night in a tall glass or jar.
  2. Add rose water and rose syrup and chopped fresh strawberries.
  3. Add milk of your choice. Stir well.
  4. Garnish with ice and strawberries.
  5. Vanilla ice cream is one of my favorite that complements this drink.
  6. Falooda Sev is often used with this drink.
  7. I added strawberry puree instead of rose syrup so no artificial color and sugar and it tasted great.
  8. Enjoy as drink or as dessert drink.

 

Feel free to share your opinion in comments!

 

Cauliflower, potatoes, peas Curry/ subji

Quick and Easy vegan Cauliflower, potatoes Curry/Subji

This  Indian traditional  recipe is full of fiber and infused with cumin, turmeric and chili flavors.

Ingredients: 

  • 2 cup washed and cut cauliflower florets small
  • 1 cup washed and cut potatoes cubes
  • 1/2 cup frozen peas thawed
  • 1/2 cup washed and cut tomatoes
  • salt to taste
  • 2 tsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1/4 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala optional
  • 2 pc cinnamon sticks optional
  • 2-3 cloves optional
  • cilantro to garnish
cauliflower,peas and potatoes in a wok
  • How to prepare
    1. In a microwave boil cut cubed potatoes for 2-3 minutes with little water. Set aside.
    2. In a wok on medium heat  add oil.  Add cinnamon sticks,cloves, mustard  and cumin seeds.
    3. Once it sizzles add cauliflower and stir.
    4. Drain water, add potatoes, peas and stir gently upside down.
    5. Add salt, turmeric, chili flakes , coriander and cumin powder.  If you prefer more heat sprinkle garam masala sparingly. Stir  gently making sure spice and vegetables blends evenly.  Cover and let it simmer for 2-3 minutes.
    6. Add tomatoes or fold in tomatoes,
    7. Add cut tomatoes stir and cover. Let it simmer for 3-4 minutes.
    8. Garnish with cilantro. Serve with rice various dals or rotis.

Enjoy the flavor! How did you like the dish let me know in your comments!