September 22, 2020

50 Satvik (No Onion,No Garlic) dishes to make your life easy in the kitchen !

Ahead of the festival season and the ongoing Adhik Maas (of the Hindu Calendar), a lot of us abstain from Onion and Garlic in our kitchens (along with some more restrictions during Navratri) that many of us have.  Planning everyday meals becomes a hassle with so many restrictions. Sometimes, the onion prices hit the roof, so that's another reason to bookmark this list !!

Fret not, we have compiled a list of 50 dishes that require no onion or garlic and spread across 4 sections : Breakfast, Snacks, Sides & One Pot meals. Of course, chilled / warm beverages can always be added to this list to make it a complete meal platter without onion-garlic. 

Let's get you started ... Once you have seen this list  ( and also tried a few), don't forget to tag me @Sizzlingtastebuds (Instagram) or leave a comment below on how you liked this dish. 


If you would also like to add your own family dish that you would like me to try out, do leave a comment below.. .

Bon Appetit ! 


51 NO ONION NO GARLIC DISHES

Breakfast 
  1.  14 varieties of IDLI
  2. Instant Cucumber Idli without Urad Dal
  3. Jain Style Amaranth and Oats Chilla
  4. Black Pepper Poha  Milagu Aval 
  5. Rava Pongal (Semolina Pongal)
  6. Buttermilk Broken Rice Upma (BIyyapurava Majjiga Upma from Telangana)
  7. Quick Besan Pudla
  8. Instant Cucumber Dosa (and check out over 20+ varieties of Dosa)
  9. Drumstick leaves Adai (thick Lentil Drumstic leaves Dosa)
  10. Azhagar Kovil Dosa (Tamilnadu Temple special dosa)
  11. Lemony Shavige Uppittu (vermicelli Upma)
  12. Kodo Millet Pongal
  13. Samai Pongal (Little Millet Pongal)

Snacks
  1. Baked Matar Kachori
  2. Creamy Corn Cheese Crackers
  3. Xnipec Mexican Salsa (Jain style)
  4. Lauki Muthia
  5. Oats Sprouts Tikki
  6. Tacos Bhel (Jain Style)
  7. Brown Rice Khara Kozhukottai (steamed brown rice dumplings)
  8. No Fry Bonda Soup
  9. Rajma+Sweet Potato Tikki
  10. Thengai Sevai (Coconut Vermicelli Upma)
  11. Baked Bhindi Kurkure ( No Air fryer needed!!) 
  12. Ammini Kozhukattai (steamed dumplings)
  13. Baked Raw banana Chips
  14. Amiri Khaman
  15. Tawa Paneer Tikka (no onion no garlic)

One Pot Meals
  1. 27 dishes that can be made during Navratri for Prashad / Naivedyam
  2. Panchkuti Dal Khichdi and Dahi Aloo
  3. Cabbage Khichdi
  4. Daliya (broken wheat) Bisibele bhath
  5. Kai Sasive Chitranna (Karnataka special flavoured rice with mustard and chilli paste)
  6. Pasta with Corn Puree (Jain style) 
  7. Menthye Bataani Bhath (fenugreek leaves + peas aromatic rice - karnataka speciality)
  8. Karivepaaku Mamidiyakaya Chitrannam
  9. Yellina Chitranna - Karnataka style
  10. https://www.sizzlingtastebuds.com/2020/04/wholewheat-ajwaini-poori-chole-combo.html
  11. Mangalore style Sajjige Rotti - Vegan semolina pancakes (hand patted)

Sides (Stir fry , Gravies & Raita) 
  1. Benares special Aloo Shalgam Matar Sabji
  2. Ashgourd Raita (Petha / white pumpkin raita)
  3. Pithod ki Sabji (Rajasthani dish)
  4. Jain Style Tindra Corn Shaak (Gujrati style)
  5. UP style Bhandare Wale Aloo Ki sabji 
  6. Badami Saag Paneer 
  7. Sakkaravalli Puli Kozhambu (Sweet potato in tangy gravy - Taminadu style)
  8. Kadai Methi Matar Jain Style
  9. Adraki Rathaloo (Sweet potato stir fry with ginger)
  10. Agathi Keerai poiryal (Agase soppu palya - sesbania grandiflora stir fry with coconut)
  11. Jain style Corn Palak



September 21, 2020

How to make Vegetarian Machboos | Machboos Recipe, and an Arabic Meal | Arabic Cuisine | GF+ V

‘ahlaan bik ('Welcome' in Arabic)

Emirati Cuisine is packed with nuts and spices that have been traded (over the years - remember the spice route?) , lamb, chicken and the most delicious spread of luscious milk based sweets. 


I would love to visit the region at leisure  and soak myself in the souks (local markets), and specially the spices souk that my friends living in that region have talked so much about. Leaving some pictures from our last trip to Dubai in this post too :)


Emirati cuisine for me was first introduced via the delicious Mejdool dates and nuts that the husband used to lug back from his trips overseas. Gradually, I started using dates puree as a sugar replacer in bakes like the Eggless Date Cardamon Squares (which, take my word for it - is a very classy dessert) or even this Vegan Millet X Mas cake (a must try!!) and these energy bars and along with the nut, went into No cook Mixed Nuts barfi, Sugarfree Oats and Nuts laddus etc. 




Expanding our horizon outside the UAE borders into the neighbouring states, we have:

Qatari Kahwa - a delectable no milk tea sweetened with dates (khareek)

Umm Ali -  a delicious, rich dessert that has a bittersweet story behind it

Muhammara - another Middle Eastern Dip 

Baba Ghanoush - a lovely dip for crackers and pita

Different varieties of Hummus

Laffa - a flatbread not unsimilar to our Chapati   

And of course Baked Falafels that pair so well with the Hummus and tastes great in a Shawarma or a Baked Pita 


Today, we explore that cuisine for #FoodieMondayBloghop - a weekly theme based dish that explores the known, the familiar, and the unknown. Join me and the team members to see what they have come up with


Well, I made an entire Emirati (inspired) meal. We have on the platter 


  • Main Course (Rice) - Vegetarian Machboos - a veganised version of the lamb / Chicken Machboos- lightly adapted from Varada’s recipe 
  • Salad - Fattoush - a light salad that pairs equally with grilled meats or rice
  • Condiment / Dip - White Bean Hummus with Lavash
  • Dessert - Luqaimat (delicious yeasted and deep fried Arabic dumplings that’s made for a Ramadan feast) 
  • Sauce - Date-Walnut Sauce (to top the Luqaimat  
  • Sides - Pomo arils, Dates and Olives

and  “shahiat tayiba” as they say !(Bon Appetit) 


In order to keep the recipe short and avoid reader fatigue, I have shared the Vegetarian Machboos with Step by step instructions. The rest of the spread shall be shared over few weeks as separate posts . 


Follow this blog to see the updates


WHAT IS MACHBOOS ?

Machboos is the national dish of Qatar, but as with all UAE / Middle Eastern dishes it has travelled to UAE too. My friend - a native of Sharjah - told me they make Lamb and Vegetarian Machboos very regularly for all feasts especially ID and Ramadan. 

 

PIN FOR LATER



The texture and taste is similar to Biryani just a little bit, but be sure to use the homemade Bezar Masala  (recipe below) that’s quick to make and an essential ingredient of the dish. 


Usually no vegetables are used, but as I was subbing the lamb or chicken generally used for this, I subbed it with Potatoes. Like Varada’s recipe, you might also use Paneer. 


But generally no other veggies are used in Machboos. 


Another Important note is Veg Stock adds Oodles of flavour. Luckily I was making my weekly batch of 15-min Homemade veg stock (made with Veg peels and discards) so I used that and that added a whole new depth of flavour to this dish. 

So, do make this and let me know how you liked it. If serving this stand alone, you can pair it with any raita / Fattoush like we did. 



Vegan Machboos - a veganised version of the Popular Emirati dish


Prep time - 30 mins, Cook time - 25 mins, serves - 4-5 generously


Ingredients:

For this recipe 1 cup = 200 ml


Rice: 

Basmati / long grained rice - 2 cups

Cloves - 2 - 3

Olive Oil - 1 TBSP

Shah jeera (optional) - 1/2 tsp

Green Cardamom - 2 nos.


Vegetable:  

Large potatoes - 600 grams

Onions - 2 large

Tomato - 1 medium 

Garlic - 3 medium pods

Oil - 3 tsp


Bezar spice powder:

Fennel - 1 tsp

Jeera / Cumin seeds - 1 tsp

Coriander seeds - 1 tsp

Pepper - 1/2 tsp

Red chilli 🌶 (dry) - 1 large


Spices and herbs:

Salt - to taste

Dried mint powder - 1 tsp

Saffron - few strands 

Homemade Veg stock - 1 cup (if using canned stock, adjust salt accordingly)


Prep work :

  1. Wash the rice well in multiple changes of water. Soak the basmati for 20 mins. 
  2. Wash and peel the pototoes, cube them into largish chunks and keep them in a bowl of water
  3. Peel and slice onions lengthwise or slightly coarse
  4. Mince the garlic and keep 
  5. Soak the saffron strands in a few tsp of hot water


How to: 

Dry roast the ingredients one by one for the Bezar spice powder on a low flame till a lovely aroma wafts out., Cool and powder. 


Microwave the peeled and cubed potatoes for 6-7 mins till 80% cooked. Once the potatoes are cooked, drain out any excess water and add 1/2 of the BEZAR spice mix. Toss lightly to coat the potatoes. Cover and let the potatoes marinate in the spice mix for about 10 mins
After 10 minutes, add 2 TBSP of oil and shallow fry the marinated potatoes till they are slightly crisp. Reserve to a plate. 

Meanwhile. Drain the rice from the soaked basmati. In a pan, heat oil, add spices listed under “Rice” above and sauté for 15 seconds. Add the drained rice, adequate water (as you would add to make rice for pulav / biryani) . Add a dash of salt. Cook and cover till rice is 90% done. Fluff well once done and cool it completely.


In another pan, add the oil. Sauté the onions and garlic well till they slightly turn golden, add the remanning spice mix power, tomatoes and sauté well. Add salt and the veg stock. Cover and let it simmer for at least 5 mins. 

When the stock mixture in the pan is reduced, add fried potatoes and sauté well. Adjust salt and spices at this stage. Add mint powder at this stage.


Then add the cooked basmati rice and toss well, taking care not to break the grains. 
Add the saffron strands along with the soaked water and cover and cook for 2 mins on really low heat.

Serve hot with any salad / raita on the side. 



September 14, 2020

How to make Aloo Methi Gobhi - Potato stir fry with Fenugreek leaves and cauliflower | Vegan, GF recipes

Aloo Methi Gobhi or stir fry of potato with fenugreek leaves and cauliflower is a delicious vegan, GF dish that goes well with rotis / phulkas / puris or even Dal-rice. It can also be made sans onion or garlic if one prefers. 
Potatoes are a versatile ingredient that lends itself from multi grain aloo parathas to stir fry to Tehri (a delicious one pot meal),  gravies , as a stuffing in baked bread pakoras  ,dabelis and Dahi Batata Puri to this Baked Potato and Chickpea Soup to practically anything. I personally love the Cheesy Hasselback Potatoes and the warm Chickpea Potato Salad.

What do you love your potatoes as / in ?



Every month, we explore different ingredients (with their english names) in the A-Z recipe challenge alphabetically, and with P for potato my dish was pretty much set for the alphabet P.  

Requiring about 10 mins of prep time and 15 mins of cook time, this is a great addition to the dinner table as it’s chockablock with nutrition of the fresh fenugreek leaves. I have used fresh fenugreek as I have access to it most days of the year. You could use frozen fenugreek with slightly varying results . Do let me know how you like this recipe when you make it 


Prep time -10 mins ; cook time -15 mins ; serves 2~3

What you need:
Potatoes - 200 grams
Fresh fenugreek leaves / methi -1 cup packed 
Cauliflower - 200 grams (cut into bite sized florets)
Onion - 1 medium 
Spices - red chilli powder 1/2 tbsp , dhaniya powder 1 tbsp, garam masala 1/2 Tbsp , amchur / dry mango powder - 1/2 tsp
Oil - 2 tbsp 
Turmeric - a dash 
Salt to taste 
Tempering - Cumin seeds 1/2 tsp, mustard seeds - 1/4 tsp

Method
Please check the video embedded below for the procedure to make it. If you are visiting the channel for the first time, do click on subscribe and the bell icon for further notifications from our channel 






August 31, 2020

Diabetic Friendly Methi Sprouts Pickle Recipe | How to make Fenugreek Sprouts Pickle | Vegan, Can be GF too

Yeah, you heard it right - Methi Sprouts Pickle !! At first, even I thought it was impossible - that for me to eat Methi (fenugreek) or for that matter to make pickle out of the same. But I saw this at a neighbour's house last year, and it didn't taste bitter like I thought it would. 

I learnt this from the old lady who was gracious enough to share her version. I quickened the time with making a smaller batch and  reduced the oil from the original version, but the taste was heavenly. 

Methi is traditionally included in South Indian spice powders like Rasam Powder, Sambhar Powder and Menthyada Hittu (a Spicy Condiment made with Methi Seeds). Methi is also given to lactating mothers in the form of laddu. My grand mom used to make us eat the seeds soaked in water overnight when we started menstruating stating that methi helps us strengthen the pelvis and hips that aid in child birth. 

For diabetics, its also recommended that overnight methi seeds (had with the soaked water) also lowers the Insulin. Although methi is bitter, this pickle is absolutely not.  

Sasmita gave us the theme of #BItterbutGood theme this week. She has an amazing collection of bakes and Bengali recipes, beautifully styled. 


This bitter-sweet pickle goes well with Dosa / Parathas / any flatbread OR steamed rice and is yummy with curd rice too :-)

Preparation Time: 2 days (for soaking and sprouting)
Cooking Time : 15 minutes
Makes : approx 100 gm of pickle and keeps for about 1 week to  10 days refrigerated.

You may also enjoy these pickles:


PIN FOR LATER

 Ingredients
  • Methi / fenugreek seeds - 200 grams (sprouted)
  • Gingelly / Sesame oil - 1/4 cup (60 gram) + 3 tbsp (Can add a little more if required)
  • Mustard seeds - 1 tbsp
  • Methi Seeds - 1 tsp
  • Hing / Asafoetida - 1 pinch (skip for GF)
  • Turmeric - 1 tsp
  • Jaggery - 1 TBSP
  • Tamarind pulp - 1 TBSP
  • Red chilli powder - 2 tsp
  • Salt - to taste
Method:

Check out the Youtube Video embedded below. If you are visiting the channel for the first time, please like and subscribe to the Channel. Your valuable comments are welcome on the recipe too. 



August 30, 2020

No Bake Choco dipped Biscuits with Sprinkles | Quick Sweet Nibbles for Kids

Chocolate - that magical word that conjures up an entire universe of exotic dishes. From a vegan Chilli Chocolate Mousse to Triple Chocolate Muffins to Choco-chip Bread, the quick choco-bites are quite popular at home. Today's is a delicious treat for those kids' parties or even as a quick midnight snack for adults. The recipe can be easily tripled or multiplied based on the number of servings. The only wait time is till the chocolate discs set in the fridge. The rest is, literally, child's play.

The little munchkin was very excited to make this treat to congratulate her older sister on her board exam results. We wanted a quick treat, and with the lockdown, all pastry shops were closed. So, with just under 10 mins of prep time and 1 hour of setting time (yeah, I know that’s the hardest :p), this comes together almost immediately.  Needless to say, we are very grateful for the impromptu celebrations and the love between the two sisters. The treat itself was a smashing hit.

Mayuri suggested "Chocolate" as a theme for this month's challenge of #SShh Secret Cooking Challenge, and I was paired with Sujitha. Her Hot milk Cake caught my attention (which I plan to make without the eggs though :p).. Sujitha gave me butter scotch chips and Orange Cocoa Powder as the secret ingredients. I gave her Coconut and Caradamom as the secret ingredients. 

No bake and if you actually use the microwave (which we did on the second try) to melt the chocolate , there’s no reason you can’t be making this often. Mayuri’s Chocolate Time theme this month has seen us all dish out chocolatey treats. 

If you are a chocolate fan like my family, am sure today’s treat and the following too would surely indulge you. 









Prep time - 5 mins, Cook time - 15 mins ; 
Setting time - 45 min - 1 hour minimum
Serves - 4
PIN FOR LATER

What you need:
  • 4 Marie Biscuits (or any plain unsalted crackers)
  • Butterscotch Chips - 2 TBSP 
  • Choco Chips - 3 TBSP
  • Orange Cocoa Powder - 1 tsp
  • Butter - 1/2 tsp (optional) 
  • Vanilla extract - 1/8 tsp
  • Sprinkles - for topping


How to:
In a microwave safe bowl or over a double boiler, melt the choco chips and butterscotch chips till melted and glossy. At this point add the orange cocoa powder , extract and butter (if using). Mix well. 
When still slightly warm, gently dip the biscuits / Crackers in the chocolate mixture and let it coat evenly. Place gently on a lined foil tray. Top with sprinkles and allow to set.
Repeat with all crackers. 
Refrigerate till done.
Gently un mould and serve immediately.


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