Vegetarian okkonomiyaki

Vegetarian okkonomiyaki

                         

A Japanese savoury pancake ..
Okonomi means how you like
Yaki means cooked
ie, cook how you like it 😊

Makes 2

1)For making the batter
3 tbsp of plain flour
1 tbsp cornstarch
1/2 tsp veg stock powder
A pinch of baking powder
Salt to taste
1/4 tsp crushed chilly powder and make a thick batter by adding little water at a time.

2)Into it add 1 cup shredded cabbage, about 2 tbsp of shredded sweet potato and carrot ,1 tbsp of chopped onion 1 tbsp of finely chopped leek and mix well..( can use veggies of your choice ,like mushroom,spring onions etc or even meat like bacon )

3)Heat a pan or pancake griddle ,add 1 tsp of oil . Pour the batter and shape it into a pancake
Cover and cook until done

4)to garnish
Top it with BBQ sauce, mayonnaise,sesame seeds and spring onions ..
Enjoy🍴

Guacamole

                                                            Guacamole

Cuisine-Mexican

Ingredients    

Avocados- 4

Onion-1/2 cup

Tomato-1/2 cup

Coriander leaves-1/3 cup

Lemon juice from 1 lemon or more if needed

Salt to taste

Method

1.Scoop the flesh out of the avocados into a mixing bowl and mash it well using a masher. 

2.Add in finely chopped onions,tomatoes,coriander leaves,lemon juice and salt.Mix them well.

3.Do a taste test and add salt and lemon juice if necessary.

4.Enjoy it with corn chips,on a bread toast or with nachos..

5.Transfer the left overs into an airtight container in order to avoid brown color formation when it comes in contact with air.

Butternut Pumpkin soup

                              Vegan Butternut soup

                                   
Serves 4

Ingredients

Oil-1/2 tbsp

Garlic-2 cloves

Onion-1/2 medium size onion

Butternut pumpkin- 1/2 size

Veg stock cubes-2

 Dried Parsley-1 tsp

Pepper powder as per the spice tolerance level

Water as needed

Coconut milk 1/2 can (keep 4 few spoons to garnish)

Almond slivered to garnish

(i used carrot leaves for a change)

Method: 

1.Heat oil ,add in 2 clove of minced garlic and half  onion finely chopped.

2.Saute well, add butternut pumpkin roughly chopped, 2 cubes of veg stock , a tsp of dried parsley and needed amount of water.

3.Add salt ,pepper powder and cook till all veggies are done. Once every piece is cooked, add needed amount of coconut milk to make it smooth and creamy.Give it a good mix. (can add cream or milk too)and switch off the flame.

4.Once it cools down blend well using a  stick blender.Our soup is ready.You can garnish it with few spoons of coconut milk/almonds and enjoy.                                                    

Char kway teow

                                          Char Kway Teow

                 

Malaysian cuisine

serves 1

Ingredients

Flat rice noodles 100g

Water for cooking it as per package instructions

Oil 2 to 3 tbsp 

Chopped garlic 1tbsp 

Chunky Vegetable pieces around 1/4 cups of :

 Onion 

 Green capsicum

  Bok choy

  Spring onion

  Cabbage  

Sauces used

Tomato ketch up 1 tbsp

Kepa manis/Sweet soy suace 2 tbsp

Light soya sauce 1 tbsp

Corn flour slurry ( 1 tbsp of corn flour dissolved in 1/4 cup of water)

Chilli flakes optional 

Salt to taste

For Garnishing 

Spring onions

Sesame seeds

METHOD 

1.Cook noodles as per package instructions and keep it aside.

2.Heat a pan on high flame ,once its smoky add in oil  and toss gently 

3.Now add in all the  chopped garlic along with all the veggies  and cook them till they are half done as we want to maintain the crunchiness in them on a medium to low flame.

4.Once the veggies are half done, add in all the sauces along with cornflour slurry.Give it a good mix.Cover and cook for a minute or 2.

5.Do a taste test and adjust the sauces as per your taste.At this point you can add chilli flakes and salt if you need.

6.Add in the flat noodles and mix well.Again cover and cook for 1 or 2 minutes,stirring every now and then.

7.Switch of the flame .Serve while its hot .Garnish with spring onion rings and sesame seeds.Enjoy.

Pumpkin & Sweet potato soup

             Vegan Pumpkin & Sweet potato soup

                                                  

Ingredients

Oil

Garlic

Onion

Pumpkin

Sweet potato

Veg stock powder

Oregano

Water as needed

Coconut milk

Method: 

1.Heat oil ,add in 2 clove of minced garlic and half onion finely chopped.

2.Saute well, add about a cup each of pumpkin and sweet potato roughly chopped, one tbsp of veg stock powder, a tsp of dried oregano and needed amount of water.

3.Adjust salt and cook till all veggies are done. Once every veggie is cooked, add few spoons of coconut milk (can add cream or milk too)and switch off the flame.

4.Once it cools down blend well using a blender.Soup is ready.You can garnish it with pepitas,crushed pepper or croutons..                                                                                                      

Veggie banh mi sandwich

             Veggie banh mi  sandwich 

                           

Replicated Vietnamese banhi mi with an Indian twist 

-Rye bread/ soft bread 

-Beet& potato patty ( cutlet) or meat patty or balls  of your choice.I think even you can use aloo tikki 

-Pickled carrot ,cucumber and chilli 

Recipe: add vinegar ,oil,salt,sugar ,water in a bowl and adjust the seasonings as per your taste.Add 

juliennes of cucumber ,carrot and chillies.Leave it overnight .Your pickled veggies are ready 

          

-Mayo or sriracha or both 

-Dairy free butter 

-Fresh coriander leaves    

  Assemble and enjoy                                                                                                                                                                               

Tomato Salsa for Nachos

                                                       Salsa

                    

Salsa Recipe :-

There are many ways of making Salsa. But this recipe was shared by one of my friend SHUBHRA CHAUHAN BISEN of a popular food group..Thanking her for the same.Here comes the recipe for you all to enjoy and relish with tortillas/bread/roti

Ingredients :-

4 Cup- Tomatoes ( peeled & chopped)
1 cup -tomato purée
4 tbsp -tomato sauce
2tbsp -olive oil
1/2 Cup- Chopped Bell pepper
2 Cup -Chopped Onion
4 tbsp - Chopped Garlic
2 tbsp cumin powder
Red Chilly powder to taste
a pinch of sugar/1/4 tsp
2 tbsp-black  pepper powder
Salt to taste
Coriander leaves to garnish

Method :-

1.In a pan add olive oil followed by chopped onion & garlic. Sauté for few minutes,until raw smell goes .
Then add peeled & chopped tomato along with  its purée and tomato sauce.Mix well.

2.Add bell pepper ,sprinkle cumin powder,red chilly powder and pepper powder except the sugar.Toss well.

3.Let it cook for 2min . Then add sugar & chopped coriander leaves too, again bring to a slow boil for 8-10 mins.Once done,let it cool. 

4.Our salsa is ready to serve.Enjoy..!!

VEGGIE MOMOS

                                                          Veggie Momos
                                            
Serves-2-3
Ingredients

For the outer wrap
All purpose flour/maida- 1 cup(makes 8 large momos)
Salt to taste
Water required to knead the dough
Oil-1 tbsp

For Filling
Oil-1 tsp
Garlic-3/5 pods(we are garlic lovers.you can decrease the number of pods)
Onion-1/4 cup
Capsicum/bell pepper finely chopped-1/4 cup
Carrot finely chopped-1/4 cup
Cabbage finely chopped-1/2 cup

Sugar-1/2 tsp
Salt to taste
Pepper powder-1 - 1/2 tsp
Soy sauce-1/2 - 1 tsp

Method

1.Lets make the filling ...

2.Take a pan add a teaspoon of oil.

3.Once it is hot add in the finely chopped garlic.Saute them for a second.

4.Add in the onions and capsicum.Saute them for few seconds.

5.Time to add the carrots,cabbage along with sugar and salt.Cook till they are half done so that the vegetables will stay crunchy.

6.Finally add in the soy sauce and pepper powder.Toss them well.Cover and cook for a minute or two.

7.Our filling is ready.

For making the outer cover...

1.Take all the dry ingredients for the outer wrap in a mixing bowl and mix them up.Now add oil and mix again.

2.Add water, little by little and knead it so as to get a stiff dough.

3.Pinch  balls of equal size and roll each ball into small circles.

Assembling process...

4.Spoon some filling in the center.Secure it by bringing the edges together in the form of pleats.

5.Pinch of the excess dough.Twist it slightly so that the pleats looks beautiful.

6.Steam for 8 minutes.Check whether the outer covering has become little transparent,as shown in the second pic and if the filling is visible ,momos are done..

7.Serve with chilly tomato sauce /schezwan sauce or dips of your choice..Enjoy..!!

tiny tot momos

Gobi Manchurian

                                                        Gobi Manchurian
                                                                

       

SERVES-2
INGREDIENTS

For blanching the florets
Cauliflower florets- 3 cups
Turmeric powder/haldi/manjal- 1/4 tsp
Water 4-5 cups

For marination of florets
Salt to taste
Pepper powder- 1 tsp
Soya sauce-1 tsp
Ginger garlic  paste-1/2 tsp
Maida /all purpose flour-5 tbsp
Rice flour - 1tbsp
Corn flour- 1 tbsp

For the sauce
Oil-1/2 tbsp
Garlic- I TBSP
Green chilly-1 TBSP

Celery chopped- 1 to 2 tbsp
Spring onion -2 tbsp (for the sauce)+ 1 tbsp (for garnishing)

Onion- 1 cup
Capsicum/bell peppers- 1 cup

Salt to taste
Sugar-1 tsp

Tomato ketch up-1 tbsp
Chilli tomato sauce- 1 tbsp(or you can use red chilly sauce/paste)
Soy sauce-1 tbsp
Water-3 tbsp

For corn flour slurry
Corn flour-1 tbsp
Water- 2 tbsp

Method

1.First separate the florets. Now take a large bowl add in hot water along with salt and turmeric powder. Add the florets.Close it with a lid and let it remain on the desk for about 15- 20 minutes, after that drain them and add them into a mixing bowl.

2.Now add all the ingredients mentioned under the label "for the marination of the florets" into the mixing bowl.Mix well.Keep aside for 15- 30 minutes.

MARINATED FLORETS

3.Meanwhile we can make ready  all the ingredients needed for sauce

4.Finely chop the green chillies , garlic,celery and spring onions,whereas chop the onions and capsicum into large chunks or square pieces.Make the corn flour slurry too.For that take a small bowl add in 1 tbsp corn flour and 2 tbsp of water.Mix them up and our slurry is ready.

CHOPPED VEGGIES

5.Now we can mix all the 3 sauces + the corn flour slurry  and keep ready the sauce mix too.

SAUCE MIX+CORN FLOUR SLURRY

6.By this time it will be almost 10 - 15 minutes.Now deep fry the florets to golden brown.Drain them on to a paper towel so that it will absorb excess oil.Now the florets are ready too.

DEEP FRIED FLORETS

7.Lets make the sauce.

8.For that heat half a tablespoon of oil in a pan once its hot add in the finely chopped garlic, celery ,green chillies. Saute for a minute.

Note:If making for children avoid the chillies.
        :you can also add finely chopped ginger at this stage.

INTO THE HOT OIL CHOPPED GARLIC AND CHILLIES 

9.Now add in the spring onions,onions and capsicum.

ADD IN THE CHOPPED ONIONS ,SPRING ONIONS AND BELL PEPPERS.

10.Now sprinkle salt and sugar.mix well.As we don't want to loose the crunchiness of onions and bell peppers we don't have to cook them for long.So just saute them for few seconds.

11.Immediately add the sauce mix.Mix all the ingredients well.Bring it to a boil.

SAUCE MIX IS ADDED

12.Once it starts bubbling add in the fried florets .Mix mix and mix..

FLORETS ARE ADDED

13.Do a taste test.Be careful while adding salt as all our sauces contain salt.Feel free to adjust the sauces according to the taste of your family.If you are in need of gravy then just increase the amount of sauces and water accordingly.

14.Garnish it with remaining spring onion rings.Our yummy Gobi Manchurian is ready to serve.
                  

PORATA SERVED WITH GOBI MANCHURIAN

Shaadi.com Indian Matrimonials