The World of Veg Recipes-FAST to cook, FITS your lifestyle !
Enjoy an edible garden with this Garden Focaccia Bread with 100% Semolina. To increase the protein content, I have added protein powder which is totally optional.
Focaccia Bread is probably the easiest of all Breads as it does not require any great bread making skill. Also, it is a very flexible bread since you only need to stretch the dough, put some toppings and bake.
Malabar Special Kalmas is a spicy gluten free street food from Kannur District in Kerala. You will mostly find chicken stuffed Kalmas on the streets of Kannur. Here is a vegetarian version of the same. You can go creative with the stuffing for this recipe. Since traditionally chicken or beef is used for stuffing. You can use any vegetarian substitute like Mushroom, Soya chunks, Tofu, Paneer or any other item of your choice
Iyengar Bakery Style Rava Cake is a very famous and traditional item in any Iyengar Bakery. These Bakeries are famous for adopting quintessentially Indian flavours and seasonings to Western pâtisserie staples such as shortbread cookies and puff pastry. This Eggless Semolina Cake or Rava Cake is a must try recipe as this is an easy recipe requiring very common ingredients.
The legacy of the Iyengar bakeries is believed to have been started by HS Thirumalachar, who hailed from Hassan. He established the first Iyengar bakery named BB (Bengaluru Brothers) Bakery way back in 1898, along with his brother.
Semolina is a coarse durum wheat flour, a hard type of wheat. The other popular names for Semolina are Rava, Suji, Sooji and this is a staple ingredient in Indian Kitchen.
I have used Monk Fruit Sweetener in this recipe since the color of this is white. But you are free to use any other sweetener of our choice. If you use a sweetener which is dark in color, the cake may not be pristine white yet it will taste delicious.
Another thing to note is that aeration of the flour is essential to have a soft texture for this cake. Since we are not adding any oil to this recipe, a well aerated flour with the fat content of cream , yogurt and milk yields a soft texture to the cake.
Semolina is one of my favorite ingredients to bake with. You may check some more recipes of mine here where I have replaced White Flour with Semolina.
VEGAN RED VELVET CUPCAKE WITH A SURPRISINGLY HEALTHY FROSTING
HOMEMADE SANDWICH BREAD WITH SEMOLINA
VEGETARIAN PIDE,TURKISH FLATBREAD
Please try this simple recipe for Iyengar Bakery Style Rava Cake and let me know your feedback.
Iyengar Bakery Style Rava Cake is a very famous and traditional item in any Iyengar Bakery. These Bakeries are famous for adopting quintessentially Indian flavours and seasonings to Western pâtisserie staples such as shortbread cookies and puff pastry. This Eggless Semolina Cake or Rava Cake is a must try recipe as this is an easy recipe requiring very common ingredients.
Add Semolina to a Grinder and grind to a fine powder.
Sift and keep aside.
Add Yogurt, Cream , Milk and Monk Fruit Sugar to a Bowl.
Whisk till well combined.
Add Semolina flour in batches. About 3 tbsp at a time.
Mix and let the batter rest for 15 minutes.
After 15 minutes, add Baking powder, Baking Soda, Salt and Essence.
Mix everything.
Grease and Line a Baking Pan.This recipe will fit into a round pan of 6 inches or a rectangular pan of about 9×4.
Preheat the Oven @ 350°F/180°C. Bake the cake for 40-45 minutes in the middle rack.
The cake baked in the oven.
Preheat a heavy bottomed Pan for 10 minutes by keeping a plate or trivet inside it.
Keep it covered while preheating.
Uncover, keep the pan inside, cover and cook on low flame for 40-45 minutes.
The cake baked in Gas.
Let the cake cool for 10 minutes. Unmould, slice and serve.
You can feed your entire family (and a few more) with this easy, one pot Broken Wheat Broccoli Casserole. This recipe requires very little effort and very little cooking.
This is a handy recipe when you have to feed a crowd as you can keep your casserole layered in the refrigerator easily for 2 days. And just bake it when you are ready to serve.
Karuveppilai means Curry Leaves in Tamil. This Karuveppilai Kuzhambu recipe is a traditional cuisine from the Tamilian community in Southern India.
If there is one ingredient synonymous with South Indian cuisine, it is the curry leaf. This herb is a signature flavor from South India, and an essential ingredient in almost all recipes from southern india. Another popular name for curry leaves is sweet neem leaves. In other regions of India, people normally use these leaves for seasoning, but in Southern India, this herb is the main ingredient for many traditional recipes.
If you are looking for an easy dessert for hot summer days or maybe for Ramadan, Layali Lubnan is definitely for you.
Festivals are an expressive way to celebrate glorious heritage, culture, and traditions. Food is an integral part of any celebration. Food helps unite cultures. Layali Lubnan is a very famous dessert made during Ramadan. I hope you will try this delicious recipe and let me know how it turned out for you
The word Layali Lubnan means Lebanese Nights. Even though this dessert is Lebanese, it is also made across the Middle East in different variations. Since it is super easy to make and requires very few ingredients, it is one of the most served desserts at home.
. Since milk is key ingredient in this recipe, you can easily make this a vegan recipe by just replacing regular milk with Soya milk or any other vegan milk of your choice. Another ingredient is Paneer, which is Indian cheese. In place of Paneer, you can use Tofu.
Normally I prefer using jaggery as a sweetener for most of my dessert recipes. But the speciality of this recipe is its color which is pristine white, I used unrefined cane sugar which is lighter in color as compared to Jaggery or Brown Sugar. Though it will not be as white as the regular refined granulated sugar.
Since you are here, please check some more easy dessert recipes here
TWO EASY VEGAN DESSERTS WITH FRESH APPLES
If you are looking for an easy dessert for hot summer days or maybe for Ramadan, Layali Lubnan is definitely for you.
Festivals are an expressive way to celebrate glorious heritage, culture, and traditions. Food is an integral part of any celebration. Layali Lubnan is a very famous dessert made during Ramadan.
Heat a Pan. Add Semolina and milk.
Continue to stir to remove all lumps. Cook till it thickens. This will happen very quickly in about 3-4 minutes. Keep the flame medium.
Add Sugar and cook for a few more minutes.
Add rose water and turn off flame.
Pour this into a grease mould. You can use any pan or mould of your choice.
Refrigerate at least for half an hour.
Add 2 cups of milk to a pan and keep it to boil.
Grind paneer with 1/2 cup of milk to make a fine paste.
Add this paneer paste to boiling milk. Keep stirring to prevent lumps.
Add 2 tbsp of unrefined cane sugar.
Take cornstarch and 1/2 cup of cold milk in a bowl.Mix it well to remove all lumps.
Add this to boiling milk. Keep stirring.
Cook till the mixture coats the back of a spoon.
Add rose water and turn off flame.
When this mixture cools slightly, pour this over the set semolina.
Refrigerate again for at least 4 hours or more.
Add water and sugar to a pan.
Turn off flame when a boil comes.
Add rose water and keep aside the syrup to cool. For best taste, refrigerate till you are ready to use.
Take the chilled pudding out.
Top with crushed pistachios.
Slice and drizzle some syrup.
Serve chilled.
Fatteh is a popular meal during Ramadan because of how easy it is to put together. Not only would it make a wonderful side dish for iftar, it is also considered a “breakfast food,” so, it would be delicious for suhour (pre-dawn meal).
The recipe requires a very few basic pantry ingredients. Vegetarian Chickpea Fatteh is the perfect share plate when entertaining. You can make most of the components ahead of time and assemble them just before serving.
You are in for a summary treat with this fresh and filling Vietnamese Summer Roll or Goi Cuon. These rolls are considered to be a very popular appetizer with customers in Vietnamese restaurants.
Enjoy your summary day with this easy, almost no cook, make ahead meal recipe.These delicious Rice Paper Rolls have acquired different names across the world ranging from Salad Roll, Soft Roll, Garden Roll, cold roll, crystal roll.
The No Knead No Roll Aloo Paratha, made with Liquid Dough is a trending recipe gone viral. So the recipe credit for this recipe goes to all those viral videos. I have simply tried the method as shown to make this liquid Dough Paratha with a little variation in the ingredients.
This recipe will make about 7 Parathas (6 inches in Diameter). Each Paratha has 149 calories with 30 grams of Carb and 4.7 grams of Protein .
It is debatable whether this paratha is exactly the same in Taste and texture as the traditionally rolled paratha. Personally I did not find any difference in the taste or the texture. One thing which I noticed is that even though this is an easy and hassle free method, it takes an equal amount of time to cook each paratha. So this is certainly not time saving. But yes, it is a One-Bowl recipe so can be quickly turned out without any special kitchen tool. Plus it gives you some free time while the paratha is cooking to do other stuff in the kitchen unlike the traditional paratha making process, where your hands are continuously engaged. And since you use liquid dough, all parathas will be perfectly round and puffed up. So anyone without Roti making skill can also make this recipe.
Please try this viral recipe for the No knead No Roll Aloo Paratha and let me know how you found this experience. You can add seasoning as per your choice. I have presented the basic recipe here.
Another thing to note is that this recipe comes out well only in Non Stick Pan. I tried making it in a cast iron pan but did not get the desired result.
Paratha or Aloo Paratha needs no introduction for Indians. Paratha is a staple diet in India. You can now more about Paratha by clicking here.
Since you are here, please check some more main course recipes of mine and leave your comment to let me know if you tried any.
PERFECT AND SOFT, OVEN MADE LITTI AND CHOKHA
HANDMADE VEGAN FETTUCCINE PASTA
The No Knead No Roll Aloo Paratha, made with Liquid Dough is a trending recipe gone viral. So the recipe credit for this recipe goes to all those viral videos. I have simply tried the method as shown to make this liquid Dough Paratha with a little variation in the ingredients.
Add all ingredients for the dough in a Bowl. Mix well using a fork or a whisk.
Heat a non stick Tawa or Pan on low medium heat.
Pour ladleful of batter and spread by rotating the pan.
The top side will become non sticky in a few seconds.
Flip it when the top side becomes non sticky.
Keep flipping and cooking till you see brown spots on both sides.
Apply ghee or oil or butter.
The paratha will puff automatically once it is cooked properly on both sides.
Take out and enjoy hot or cold.
Vattayappam or Steamed Rice Buns are delicious breakfast items from the state of Kerala in India. Popular among the Christian community of Kerala, these buns go through the process of fermenting and steaming the dough. It is customary to make Vattayappam for Easter and Christmas.