The World of Veg Recipes-FAST to cook, FITS your lifestyle !
Craving a dessert on a chilli night? Here are two easy vegan desserts where fresh apples shine. These are a must try classic recipes when you need guaranteed delicious desserts without putting in a ton of effort. Apple is truly a baker’s best friend due to its sweet flavor and firm texture. Raw, baked or stewed, they taste delicious in all forms
Thalagam Kuzhambu is a Naivedyam or offering to God in Tirunelveli District on the festival of Thiruvathira. Thalagam Kuzhambu is a medley of different varieties of Root Vegetables, Gourds, and some green vegetables in a spicy coconut and sesame gravy. This spicy curry is an accompaniment to “Kali” which is a sweet porridge
Here is a very Easy, Vegan Recipe for a Gluten-free Coffee Chocolate Loaf. Jowar or sorghum is a healthy alternative to refined flour or all-purpose flour. Cultivation of this fibre-rich millet happens extensively in India.
The star ingredient of this recipe is Jowar or Sorghum Millet which is gaining popularity in recent times among fitness enthusiasts as a healthy substitute for wheat grain.
Jowar is clad by several names such as durra, Egyptian millet, great millet, kafir corn, feterita, guinea corn, Sudan grass, milo, Juwar, Jowari in Marathi, Cholam in Tamil, Jolal in Kannada and Jonnalu in Telugu.
This super millet is a powerhouse of essential vitamins, antioxidants and minerals and is a source of complex carbohydrate.It is loaded with good amounts of calcium, copper, zinc, phosphorus, potassium and cell-building B vitamins. and the presence of these essential nutrients help keep the body healthy and keep all the ailments at bay.
This is a very easy and quick recipe and is the best way to consume over ripe bananas. And this also includes other healthy ingredients like jaggery as a sweetener. And the best part is that you can have this loaf in two ways. Have this as a Breakfast Loaf. Or serve the gluten-free Coffee Chocolate Loaf with vegan Salted Caramel. And to end your search for a perfect Vegan Caramel, I have also presented herewith a very simple and easy recipe for a Vegan Salted Caramel. Since Gluten Free flours are generally dry, addition of caramel helps to add moisture and creates a perfect balance.
Since baking different Breakfast Bread is my passion, I have created some more Bread recipes which you can find below.
HOMEMADE SANDWICH BREAD WITH SEMOLINA
EGGLESS,WHOLE WHEAT, ZUCCHINI BREAD
Here is a very Easy, Vegan Recipe for a Gluten-free Coffee Chocolate Loaf. Jowar or sorghum is a healthy alternative to refined flour or all-purpose flour. Cultivation of this fibre-rich millet happens extensively in India.
The star ingredient of this recipe is Jowar or Sorghum Millet which is gaining popularity in recent times among fitness enthusiasts as a healthy substitute for wheat grain.
In a dry wide Bowl, add Instant Coffee.
Add a tbsp of plain water and mix with coffee.
Lightly whip coffee and water.
Take ripe or overripe bananas. cut into small pieces and add to coffee.
Add Jaggery.
Add cocoa.
Mix everything together.
Add Oil.
Add Vanilla extract.
Mix everything together.
Add Sorghum Millet.
Add Baking Soda.
Add Baking Powder.
Add Salt.
Add nuts of choice.
Mix everything together.
Grease and Line a 8X4 Baking Pan.
Pour the batter.
Top with some more nuts and press with a spatula.
Bake in a preheated Oven @370°F/190°C for 40-45 minutes.
Take out and let cool on a wire rack.
In a pan, add cornflour.
Add Instant coffee powder.
Add Milk.
Stir everything together and turn on flame and cook.
Add Salt.
Add Vanilla extract.
Add coconut oil.
Cook till it thickens and then turn off flame.
Serve the gluten free loaf as a breakfast loaf.
Drizzle prepared caramel sauce and enjoy a delicious and moist loaf.
Christmas delicacies can never be complete without a piece of Fruit cake or Plum Cake or Rum Cake. Here is a guilt free and healthy recipe for a Kerala Style Christmas Rum Cake which is made of Whole Wheat flour and is eggless.
Fruitcake is a rich dense cake packed with dry fruits and nuts flavoured with spices usually made during Christmas. In India, this is found everywhere during the Christmas season.
There is nothing quite like fresh homemade, handmade pasta.This Vegan and Easy Recipe for Handmade Beetroot Fettuccine Pasta Recipe is dedicated to all the pasta lovers out there. Not only is this super easy, it has no white flour or egg but has the goodness of Semolina and Beetroot.
Dried pasta is easily available everywhere. But making fresh Pasta with your own hands is a special experience. Normally egg is an essential ingredient for fresh pasta dough. Here I am sharing an egg free version. Adding Beetroot lends a vibrant color and an earthy flavor.
Armenian Ghapama is a vegetarian festive recipe. Armenians prepare this stuffed pumpkin dish between New Year and Armenian Christmas, or on other similar festive occasions, but especially during autumn and winter, when pumpkins are in season.
In Armenian, the word Ghapama means cooked in a covered pot. Recipe wise, the Armenian Ghapama involves removing the gut of Pumpkin, stuffing it with cooked rice along with dry fruits and then baking it.
Sometimes, people use locally available winter squash rather than pumpkin to make Ghapama.
To make Ghapama, you can take Pumpkin in any size. I have used a medium size pumpkin weighing approximately 800 gms. Remove the gut using a spoon. Prepare a mix of cooked rice with honey, some ghee, apple, and lots of dry fruits. Fill this stuffing inside the pumpkin and then slow bake for about an hour. Once done, take out and then cut open. Each serving should have a slice of pumpkin plus rice.
According to Jam News, Ghapama has been a mandatory dish at any Armenian festive table since time immemorial. People loved it so much that they even composed a song about it. Armenians still cook this dish for New Years, Easter, weddings and birthday parties. People merrily serve it to the table, singing: ‘Hey, jan ghapama, delicious and aromatic. Hey, jan ghapama, with honey inside ghapama.”
The age old belief is that pumpkin was a symbol of Planet Earth, rice was of mankind, while dried fruits and nuts were of the people of various faiths and ethnicities:
“As the saying goes, good should prevail on the planet, populated by different people with different religious faiths. And ghapama was cooked so that there could be peace on Earth.”
Please try this soulful traditional recipe and leave your comment to let me know how you liked it.
You may check some other main courses of mine here.
Ghapama is a traditional autumn/fall dish from Armenia. Armenians prepare this stuffed pumpkin dish between New Year and Armenian Christmas, or on other similar festive occasions, but especially during autumn and winter, when pumpkins are in season.
In Armenian, the word Ghapama means cooked in a covered pot. Recipe wise, the Armenian Ghapama involves removing the gut of Pumpkin, stuffing it with cooked rice along with dry fruits and then baking it.
Sometimes, people use locally available winter squash rather than pumpkin to make Ghapama.
Wash and dry pumpkin.
Make a horizontal cut on top to cut open Pumpkin and Squash.
With the help of a spoon, remove the gut from inside.
Boil 1 cup water in a heavy bottomed pan.
When water starts to boil, add washed Basmati Rice.
Cook for 2 minutes till first boil comes.
Cover and cook for about 8 mnts or till rice is cooked but Al dente.
Turn off flame. Spread the rice gently in a vessel. Allow to cool completely.
Once cool, add all other ingredients mentioned above and mix properly.
Add Honey to melted Ghee.
Add Cinnamon Powder.
Add Salt.
Brush this paste on the inside walls of Pumpkin.
Stuff the prepared Rice inside Pumpkin.
Fill the stuffing inside Squash as well.
Put the lid.
Apply some melted ghee on the outer side.
Put the lid for Squash too.
Apply ghee on the outer layer of Squash.
Arrange stuffed Pumpkin and Squash on Baking Dish.
Bake in a preheated oven at 375°F/190°C for 60 minutes or till the pumpkin turns soft.
Take out.
Cut into wedges and serve.
As you cut, the wedges will fall outward to lay like a sunflower, with the steaming, deliciously scented pilaf piled up in the middle.
To serve, each diner gets a wedge of baked pumpkin along with a scoop of the rice pilaf.
Thekua is a revered prasad offering to god in the Chhath Puja. Also known as Khajuria, Khajoor, Thokwa, Thekari, Thekua is a quintessential Bihari item made during Chhath Puja.Traditionally Thekua is deep fried. I have presented the baked version of Thekua here.
Indulgence need not always be unhealthy. During this festive season, let us enjoy the famous Indian festival delicacy Motichoor Laddu in a healthier , no fry version. Laddu is an integral part of Indian festivals and celebrations. The history of laddu in India dates back to several centuries and Ladoo is the most preferred sweet to embark any auspicious occasion in every part of India.
Every region in India has its own variety of Laddu as per availability of local ingredients. yet there are two things in common across all types of laddus that they are all round and sweet!
Khow Suey is a popular wholesome one pot meal from Burma. Explore this Vegetarian, Vegan version of Burmese Khow Suey full of flavors which is a wholesome bowl of health and goodness.
The dish, known as ohn no khao swè, originated in Myanmar (Burma), and came to East India with Indians who migrated from Burma during World War II.
Khowsuey is a dish where you will find multiple layers and each layer will have a distinct taste and flavor.
The base of Khow Suey is freshly cooked noodles. Traditionally Rice Noodles form the base layer but you may use any noodle of your choice. Second layer is of a hot ,vegan, coconut milk based broth over noodles. This broth or curry has various vegetables which help to make this dish a complete meal it itself.
The top most layers of Khow Suey are the various toppings or condiments. The toppings typically include deep fried or roasted Garlic, deep fried or roasted onion slices, roasted peanuts, green chilli, friend or roasted noodles etc. A dash of Lime juice on top takes this dish to the next level.
There is no end to the kind of vegetable which you can use in Vegetarian, Vegan, Burmese Khow Suey. You are free to use any seasonal vegetable which is available to you locally.
Coconut milk is the king of this recipe. Coconut milk lends a creamy texture and a heavenly aroma to the gravy.
This Veg Burmese Khow Suey gives you an opportunity to sneak in any vegetable which you otherwise don’t eat. This is an easy recipe. Within no time, your bowl of ultimate wholesome goodness will be ready.
Lets get set to making this nourishing recipe bursting with flavor this winter.
You may check some other main course recipes of mine here:
Khow Suey is a popular wholesome one pot meal from Burma. Explore this Vegetarian, Vegan version of Burmese Khow Suey full of flavors which is a wholesome bowl of health and goodness.
The dish, known as ohn no khao swè, originated in Myanmar (Burma), and came to East India with Indians who migrated from Burma during World War II.
Khowsuey is a dish where you will find multiple layers and each layer will have a distinct taste and flavor.
Heat Oil.
Add sliced garlic pieces and fry till golden brown. Keep aside.
Add sliced onions to the same oil and saute till dark brown. You can even bake onions in the oven till they turn crisp. Keep aside.
Finely chop green chillies and keep aside.
Roast peanuts and keep aside.
Cut a lemon or lime into wedges and keep aside.
Chopped coriander leaves.
Slice Bell Peppers and keep aside.
Deep fry or roast some Noodles and keep aside.
Keep all prepared condiments aside till the time of serving/
Put all items of paste in a bowl. Add some water and make a very fine paste.
Heat Oil in a heavy bottomed pan.
Add the prepared paste and cook.
Cook till water evaporates.
Add chickpea flour.
Saute for about 5 minutes.
Add 2 cups of Water.
Mix thoroughly to remove any lump.
Add Salt to gravy.
Add crushed pepper to the gravy.
Let one boil come.
Then add sliced Zucchini.
You can use a ridge gourd in place of Zucchini.
Cook for a few minutes till the zucchini is partially cooked.
Add blanched carrots.
Add blanched beans.
Add blanched broccoli/cauliflower.
Add bell peppers.
Cover and cook for about 4 minutes.
Open Lid and add coconut Milk.
Simmer till curry starts to boil.
Turn off flame when one boil comes.
Take fresh boiled rice noodles in a bowl.
Pour prepared coconut curry over noodles.
Put sliced bell peppers on top.
Put coriander.
Put chopped green chillies.
Put fried garlic.
Put fried onions.
Put fried noodles.
Put roasted peanuts.
Squeeze lime.
Serve hot.Enjoy a hearty, wholesome, nourishing , one pot meal.
Presenting a few Navratri Sundal Recipes. Sundal is a healthy, easy, protein rich, vegan snack from Southern India.
Sundal or Chundal is an integral part of Navaratri celebrations in Southern India especially among Tamilian community.
Navratri celebration will be incomplete without the Naivedyam or Offering of different varieties of Sundal or Chundal to Goddess Durga.
You can use a combination of various Lentils and legumes to make these Sundals like Chickpea, Blackpea, Whole Green Mung, White Pea, Green pea etc. They are one of the healthiest and the easiest vegan Snacks.