December 31, 2019

Benares Special Aloo Shalgam Matar ki Sabji | No onion-no garlic | Gluten Free and Vegan Side Dishes

Originally from Benares, the winter veggies of Shalgam (turnip) and fresh peas add oomph to this dish. It can be made in stir fry or gravy form. But as I was not keen on using the pricey onions , I made this in a pressure cooker in a semi dry form. It’s delicious with simple, everyday spices and a few more different spices that make it lip smacking .

Both mom and my husband asked for second helpings with hot chapati for dinner which was a fabulous idea to serve it with. I had tasted this while I visited Benares (Varanasi) many many years ago and while looking through my ingredients that my paired partner Aruna gave me (Shalgam and cumin) {for Sshh Cooking Secret Challenge where a paired blogger gives you two ingredients to prepare a dish for the theme of the month}, this is a side dish am sure to make again ! Check out her blog to know what dish she has prepared. 

Other dishes from this state of Uttar Pradesh on the blog, which ranges from simple dishes and the irresistible kebabs to exotic Mughlai dishes:


 PIN FOR LATER



Let’s get to the recipe :

What we need:
Shalgam (tender turnip) - 3 medium
Potato - 1 large
Fresh peas -3 large handfuls
Salt to taste
Oil - 1 tbsp
Cumin / jeera - 1/2 tsp
Green chilly - 1 or 2 (slit lengthwise)
Garnish - chopped coriander leaves 2 tsp

Dry masala powders:
Dry ginger powder -1/3 tsp
Red chilli powder - 1 tsp (adjust spice)
Dhaniya powder - 1/2 tbsp
Jeera powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Garam Masala- 1 tsp
Amchur / dry mango powder -1/2 tsp



For the semi dry gravy (blend into coarse paste)
Tomato - 2 medium
Ginger - 1/2 tsp

How to:
Prep the veggies - cut the turnip into largish or small chunks (as desired), peel and cut the potato into same size.
In a pressure cooker, warm some oil. Splutter the cumin seeds and sauté the green chillies. Now add the tomatoes , ginger and salt and sauté for 1-2 mins till it turns soft & oil leaves the sides.
Now add the dry spice powder, veggies and toss well.
Add 1/2 cup of water and pressure cook for 1-2 whistles.
Let the pressure drop on its own.  Stir once,add chopped coriander leaves and serve hot with phulka / chapati



December 30, 2019

Cabbage Sattu Cutlet | How to make Cabbage Cutlet | Vegan and GF appetizers


New year parties are usually lots of fun and filled with hope for the New Year as well as celebrate the achievements or learning of the current year. What better fun than to celebrate this with family and friends ? And with a New Year’s party on the cards, the snacks aren’t far behind !

Poonam has asked us to serve savoury party starters / appetizers for this week atfoodie Monday blog hop. Without much ado, let’s get started.

If you want to know what is Sattu flour and the other recipes with Sattu Flour that I make, head to the following recipes:



If you are a snack-fan like our family, check over 50+ varieties of savoury and healthy appetisers/snacks that you can serve with little or no laborious prep time !

Today’s is a vegan and GF treat that’s made healthy with everyday ingredients . It also helps moms feed the not-so liked cabbage veggies.



Would I make it again ? Absolutely . 'Coz it’s :
⁃protein rich
⁃GF and vegan (a major requirement these days with a lot of people with allergies)
⁃Fuss free to make and serve
⁃Make ahead option
⁃Feeds a crowd (make this 2X or 3x to feed more !!)
⁃Fibre rich
⁃Flavours and additives are totally customisable !
⁃Kid friendly !!     ..... And much more 

What’s your favourite snack ? Do leave a comment at the end of this post along with how you liked this recipe



Prep time- 15 min
Cook time - 15 Mins per batch
Makes - 9-10 servings

What you need:
Sattu flour - 2/3 cup (1 cup = 240 ml)
Shredded cabbage - 1 cup
Finely chopped Onions - 1/2 cup (I didn’t add)
Grated Ginger - 1 tsp
Saunf / fennel seeds - 1 tsp
Chopped spicy green chillies - 1 tsp (adjust spice)
Salt to taste
Oil - as reqd to shallow fry (optionally you can also deep fry)
Coriander leaves - a large handful (finely chopped)
Mint leaves - 1 tsp - minced fine
Soaked poha (flattened rice) - 1/4 cup
Spice powders - red chilli powder, amchur (dry mango powder)

How to :
In a large bowl, add the sattu flour, shredded cabbage, onions , all the spice powders, salt, coriander leaves, mint etc (all ingredients except oil). Pl note Poha should be soaked for only 10 mins. 
Mix well and pinch out portions to make the kebab / cutlets. Refrigerate these for 20-30 mins
 In a fry pan, add 3-4 tbsp of oil, shallow fry these kebabs / cutlets till golden brown on both sides (alternately you could also deep fry them). Drain on absorbent paper and serve hot with green chutney / ketchup

PIN FOR LATER



December 17, 2019

Moradabadi Dal Chaat - a lipsmacking Guestpost by Swaty | Guestpost Series #22

Chaat- the name itself evokes memories of drooolicious food. And the memories of eating out of paper / leaf plates in gallis (narrow streets) across India. Today's guestpost by Swaty has all those memories and more... Swaty is an IT professional and a trained baker whose food blog FoodTrails is chockablock with traditional recipes from UP and Rajasthan as well as some delectable bakes. And today she shares one of my favourite Chaats from Moradabad (U.P) - Moradabadi Dal Chaat. Thanks Swaty for this delicious recipe and your guest post...

Over to Swaty in her own words...


*******************************



Warm Wishes to the Readers of Sizzling Taste Buds!!

So happy to be here in on Kalyani's blog - Sizzling Tastebuds !! and a big thanks to her for inviting me to do the guest post for her wonderful blog!!

I met Kalyani in Blogosphere in one of the Facebook food groups!! A wonderful blogger to who creates easy to cook recipes mostly vegan-friendly and gluten-free recipes,Kids friendly recipes, muffins, snacks and main course and what not... from authentic South Indian Cuisine to International. I really appreciate her simple and to the point writing style.

A little about me.. I am Swati here!! Cooking has always been a passion for me and I love to cook and treat my loved ones!! I worked in IT security sector for around 10 years then quitted my job to be with my kids and start my own Baking venture. In 2016, we moved to US, when I started to have the itch .."What's Next!! so,  started with my food blog that was on hold due to shortage of time for 2 years due to my upcoming home baking venture. 

Foodtrails my blog, where I am documenting my experiences and food journey through various recipes that I learned from my grandmas, mom, and friends and everyone around me. I always hope that my recipes are helpful to many others like me (homemakers or professionals) who are always on lookout for nutritious and wholesome meals for themselves and whole family especially kids!! 

In her invite, Kalyani requested that she will love if I can share any of my family's traditional recipe or any of the old forgotten recipe from my side of cuisine. I have lots of my family's and regional recipes, on the blog. One of the recipes that still was pending to post was this Moradabadi Dal Chaat.


Moradabadi Dal Chaat is a very simple dal/lentil recipe, but it is especially served on special occasions like marriage parties, in the region. Toppings served with this lentil take it to another level, and it is relished by kids and grownups alike.
These days many well-known fine-dines serve it as part of Food Festivals, through which they are reviving the lost and lesser known recipes of Indian Cuisine.

A brief introduction on Moradabadi Dal Chaat... 

Moradabadi Dal Chaat is a lesser known Chaat/snack recipe from Moradabad, a town in Western U.P. It delish and very light lentil snack, that is mostly served as street food or served at parties as starters, in that region. Moradabad is famous for it brass and wooden handicrafts and Moradabadi Dal!!
We never lived in Moradabad, but many times dad visited this place for official work. There, in a party (years back) he had this delicious Dal chaat. Dad loved this way of serving Dal and since then it became quite a regular in our house. 

Moong Dal is a main course item which was is usually served as main course with rice or chapatis. I am sure most of the kids and even grown-ups are not very fond of Moong Dal. Many people have it when not feeling well for light dinner.

This dal chaat also has fond memories for me. Mom made it during chilly winters and used to have it topped with lots of onions, tomatoes, sweet tamarind chutney. I and my sister looked forward to it have it with lots of papadi and namkeen as no chapati was served with dal. It was followed by our favorite garam garm(warm) Gajar Ka Halwa!! My kids also like to have it this way!! Kids love such simple meals na!!:)
This is not served for main course but as starter/snack. Every home has their own favorite topping for this dal, but it is cooked in most simple ways.

Hope you will like this easy, simple but delicious Moradabadi Dal Chaat recipe as much as my family loves it. Use leftover dal or make a fresh batch for light dinner/snack or get-togethers!!

Again, a big thanks to Kalyani, for inviting me and reminding me of posting the recipe that has been long pending and is one of our favorites!! For me it is my first guest Post for any blogger!! So happy I could share this recipe of Moradabadi Dal Chaat on her blog!!

I wish Kalyani endless years of successful and happy blogging, with her healthy and nutritious recipes.

History of Moradabadi Dal Chaat



Moradabad is district town in Western Uttar Pradesh. It is very famous for it brass and wooden handicrafts. Origin of this Dal chaat dates back to 1625, during the reign of Murad Baksh, the third son of Emperor Shah Jehan and  great grandson of Akbar. Murad established the city of Muradabad. He, like his great grandfather loved simple vegetarian Rajasthani Cuisine. Panchmel Dal (dal made with 5 lentils) that is served with baatis was his favorite. Legend says that he got bored of this dal and ordered his chefs to make something new and simple, just like his favorite Dal. Various combinations of dals were tried but didn't got the approval of the king. Then one day, chef accidentally discovered that Moong Dal cooked for 5hrs gets a creamy sweet texture. The dal was served to the King in dried beetel nut bowl and then served with different toppings for next few days and  gradually he started loving this dal, so much so that used to have it 3 times a day in small portions!!  Since then, the tradition of serving this dal in small portions with toppings started.
There are many online references on the history.. you can check this link if interested  to know more..For detailed read on .. Moradabadi Moong Dal History  “
How to make Moradabadi Dal Chaat

Ingredients
To prepare Dal
Moong Dal-- 1Cup
Turmeric Powder-- 1/2 tsp
Salt to taste

For Tempering/Tadka
Ghee-- 1-2 tbsp
Cumin Seeds-- 1tsp
Red Chili Powder-- 1tsp (or as per spice tolerance)
Whole Red Chili--  1-2
Asafetida/Hing--  ¼ tsp (for gluten-free version skip it or use gluten-free)


Toppings for Dal Chaat
Finely Chopped Onions--   1cup
Finely Chopped Tomatoes--  1cup
Finely chopped Green Chili--  as required(optional)
Tamarind Chutney/Lemon juice
Green Chutney(optional)
Papadis/NamakPare – 3-4 per serving
Method
Traditionally this dal was prepared with slow cooking method in initial days but nowadays people make it in pressure cooker to save time. Though pre-soaked Moong dal takes hardly any time to in open pot also.


Prepare and Temper Dal
  1. Soak dal for 10-15 minutes, then pressure cook turmeric powder and salt.
  2. This dal has thick consistency, do not add a lot of water while cooking it. Keep Dal to water ratio as 1:1.5.
  3. In a pan heat ghee/oil, add cumin seeds. Once seeds crackle, add whole red chili, and red chili powder along with asafoetida if using. 
  4. Add tempering to dal. Close the lid for few minutes so that the flavors of tadka/tempering infuse into dal.
Assemble Dal Chaat
  1. Divide in small bowls, top with finely chopped onions. tomatoes(optional), green chilies( skip when serving to kids), sweet tamarind chutney. You can add green chutney too. Or, can also add lemon juice if not using Tamarind Chutney.
  2. Top with crushed papadi. You can also use any of your favorite namkeen mixture like sev, aloo bhujiya and serve immediately.
Notes:
  • Serve this dal hot and immediately after adding topping especially papadi. 
  • You can also use your leftover moong dal to make. Temper leftover dal with ghee tadka and serve with toppings.
  • Street food vendors (thellas) serve it in mud bowls or kulhads or bowls made with leaves of banyan tree(patals).






December 16, 2019

Wholewheat Cranberry Shortbread Cookies (Eggless) | Christmas Bakes

Cookies and Quick breads are perfect edible gifts for Xmas and I bake more of the latter than the former , but there's always a reason to get into the mood, right ?;) 

Kids get super excited with Xams parties at school (the newest trend these days) and at home (Check out our ultra-mini Xmas tree at home), so I pushed myself (out of a million things happening here) to see two smiling faces beaming when the cookies came out of the oven ! 

And that was worth all the effort (although if you are a pro-cookie baker, its child's play).

While the Yuletide season is (almost) upon us, everyone around seems to get into a Christmassy-mood :) store fronts are dressed up, Santas seen in malls, the colors of the season Red-Green-White showing up everywhere from dresses to wreaths to gift stores.



Why not bake something quick , light and child friendly for the season. Today's post is adapted from  here (with some major and minor tweaks). But all in all, it was delicious. I have used tinned (and dried) cranberries,but the recipe would vary slightly if you use fresh berries.

This bake goes to #christmasTreats at FoodieMondayBloghop where Mayuri is hosting the theme this week. Do check out her blog for bakes from around the world including a very special post on Edible gift ideas for Xmas. 

Let's get baking, shall we? 

Prep time- 10 mins , Baking time- 18 to 20 mins (per batch) ; Makes : 10-12 cookies

You need:
Wholewheat flour - 1.15 cups (1 cup= 200 ml)
Cold Butter - 40 grams
Olive Oil - 2 TBSP
Salt - a teeny weeny pinch
Dried Cranberries - 2 heaped Tablespoons
Cinnamon powder - 1/4 tsp (opt. - I added)
Confectioner's Sugar - 1/4 cup (less 1 tsp as the dried cranberries had sugar added to them)
Vanilla essence - a generous tsp

PIN FOR LATER


How to:

  • In a bowl, cream grated cold butter ,oil and sugar well. Add the essence, salt and mix, fold in the cinnamon powder, cranberries and wholewheat flour. 
  • Gently make into a dough (don't over knead). Shape into a rectangular log and wrap in clingfilm and refrigerate for 20-30 mins.  
  • Towards the end of the resting period, Preheat oven to 175 C. grease and line a baking tray. Cut the log with a sharp knife into medium sized cookies and place on the tray. 
  • Bake for 18-20 mins (flipping midway) till the cookies are baked (they may be slightly soft when taken out but harden on cooling on a wire rack). Store in airtight containers !


Celebrate Xmas and New years with many more edible gifts like :

Wholewheat Almond-Chocolate Cupcakes


Quick Multigrain Almond Bread


Eggless Banana Chocochip Bread with Cranberries and Coconut Sugar


Double Chocolate Zucchini Bread


Coconut kissed Chocochip Vegan bread



December 9, 2019

Rougaille -a spicy Creole Dip } Mauritian Cuisine | Gluten Free and Vegan Dips

Rougaille (pronounced as roo-gahyor Red Sauce or Spicy Sauce as its known in Mauritian Cuisine is believed to be a hot (pun intended!) favourite amongst the locals. Mauritian Cuisine is a blend of Indian, Arabic, French /  Creole cuisine.  This dip is almost a National Cuisine like the Roti /Farata. 

This week @ FoodieMondayBloghop under the @224DueSouth Theme (suggested by yours truly), we are exploring dishes from the Southern Hemisphere  where we have close to 20+ countries and so many hundred cuisines. Today, I have Mauritian theme as the chosen country, from where I had posted Gram Bouilli - a vegan and GF snack featuring chickpeas as the main ingredient. 


Today's dip is not just served with any snack (or gajaks as the local deep-fried snacks are known), but is also a base for many gravies with shrimp, fish, chicken and other protein. Dhal Puri is another favourite amongst the locals, which I wanted to serve with this dip, but instead made a paratha (or a flatbread - that recipe with a secret vegetable coming up soon :-)). 

The dip was just right for us, although spice in Mauritian Cuisine is primarily from Green chillies rather than Chilly powder. The original recipes use a lot more oil, which would lend a consistency like this Homemade Spicy Schezwan Sauce, but I felt it was right oil for us.    

More GF, Vegan Dips like this include :

  1. 5-min Dahiwali Hari Chutney - a Zero Cook, GF Dip for Kebabs and Tikkas
  2. Video Recipe - Amba Khatta from Orissa | GF & Vegan Raw Mango Condiment
  3. Indian Spice Roasted Carrot Hummus | Vegan, GF and Plant Based
  4. Xnipec Salsa (Jain version) | Mexican Dip
  5. Chilli Cinnamon Almond Dip
  6. Tomato Mint Coriander Chutney (Salsa) | Vegan,GF (oil free too)
  7. Tomato Thokku (tomato pickle)
  8. Vegan Almond Basil Pesto | Vegan and GF
  9. Beetroot Hummus | GF, Vegan 
  10. Muhammara with a twist !!
  11. Papaya Ginger Lime Relish
  12. Baba Ganoush

Let's get to today's recipe: 
Rougaille - a spicy , Tomato based Vegan and GF dip from Creole Cuisine
Prep time - 5 min, Cook time - 15 mins
Course : Dip , spice level - Medium


Ingredients:
Red, Ripe tomatoes - 4 large
Ginger garlic paste - 1 tsp
Thyme - fresh / dried (I used the latter, but the former is preferred) - 1 tsp
Salt - to taste
Finely chopped thai red chillies - 1 small (adjust spice)
Oil - 2 TBSP
Finely Chopped Coriander leaves - 1tsp (I didn't add)

PIN FOR LATER


How to make:
Wash and chop tomatoes (I pureed them into largish chunks). In a pan, heat oil, add the ginger garlic paste and the pureed tomatoes. Add salt. Cook and cover till mushy. 
Add the thai red chillies, thyme and add 1-2 TBSP of water and cook again till it coats the back of a spoon. 
Serve with veg crudites / potato wedges or even Dhal Roti or Roti Farata . (Or store as a base for making Creole gravies with any protein)


December 3, 2019

21 Vegetarian Soups You Need To Make This Winter - Mostly Vegan and GF !!

As winter slowly creeps in around us (while some places are completely snowed in, people in few other cities/ countries are slowly pulling out the woollies from the wardrobe), its time for some warm Soups and stews. 

Here's a list of my top 21 favourite soups (yes, we are a Soup loving family, so there's always a new soup around the corner).


All of them are vegetarian and to a large extent vegan and GF too

Few things common about ALL these soups are :

- they are healthy, nutritious with no additives / colouring added
- works as a great appetiser, and in some cases, an entire meal by itself 
- they are homemade from scratch. 
- no artificial thickeners used
- are hearty and filling 
- great for kids and adults alike (with customisation)
- made with everyday kitchen staples (no fancy equipment / ingredients)
- works great as a winter warmer
- always uses seasonal, local produce 

I hope you as a soup lover (or still experimenting) in the kitchen, you will love these ... please do leave a line in the comment section below on which soup you loved most, and what vegetarian soup would you like to see on this blog.. 

Let's get soup(ing) (In Alphabetic Order)


Baked Potato and Chickpea Soup





Carrot Lentil Soup


Cheddar and Burnt Garlic Cauliflower soup

Corn and Spinach Soup

Cream of Cauliflower Soup



Grilled Tomato Gazpacho

Laxanosoupa (Greek Cabbage Soup) - Vegan + GF


Lemon Coriander Soup (Low cal Clear soup)

Matar ka Shorba (Cream of Peas Soup)

Moroccan Harira


Oven Roasted Vegetable Soup




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