Archives Vegan

Stir Fry Garlic Parval

Stir Fry Garlic Parval

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The best and quick parval recipe, you will absolutely love. Preparation of garlicky parval is effortless with very few spices. It makes a perfect side dish to serve with roti and rice or parathas for breakfast and lunch. Parval is also known as pointed gourd and one of my mum’s favourite veggies.

Personally, I love to cook and eat parval in many variations but this specific one is my favourite. I usually eat this dry curry with roti and papad. This parval sabji is dry curry but so much flavoursome. A very healthy and homely dish that can be made on an everyday basis.

Can You Make this garlicky Parval Curry in the Air Fryer?
Absolutely yesss. I love to make this parval curry in the air fryer. Using an air fryer for this recipe is easy and uses very little oil. There is a misconception that you cannot make Indian curries in an air fryer. Since this recipe is dry, making it in an air fryer is quite convenient. Just slice pointed gourd or parval into two slices, mix them with the spice mix and air fry them at 380 degrees Fahrenheit for 10-12 minutes.

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Vegan Radish (Mooli) Curry

Vegan Radish (Mooli) Curry

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Radish is a long white root vegetable that is crunchy and belongs to the radish family. It has a crisp texture and a peppery flavour that ranges from mind to strong. Radish comes in many varieties, the most common being the white radish-like the Red Globe variety. Radish (Mooli) curry is a traditional north Indian recipe. It is a simple, gluten-free, vegan dish made with fresh radish. The radish greens shed that pleasing pungent flavour as the winter passes away. So till there is a nip in the air, it is the right time to make Mooli ki sabzi.

Winter delicacies like mooli ki sabzi are the traditional recipes you will not find in any restaurant menu. The fresh, tender radish greens and white are cooked like a rustic stir-fry with a few basic spices and seasoning. As the summer approaches, the radish greens taste more like pungent grass than juicy leaves.

So the peak of the winter season is the right time to try this mooli ki sabzi recipe with radish greens. Rajasthani mooli palak sabzi is a simple and quick recipe that goes well with rice as well as chapatis. The use of dry mango powder gives the dish a unique tangy flavour. The crunchiness of the radish complements the soft radish greens and gives this vegan recipe a delicious flavour.

So, go ahead and get some fresh radish from the market to enjoy this delightful and healthy recipe.

This curry is…
• Vegan
• Gluten-free
• Super easy
• Quick meal
• Delicious
• Perfect for everyday meals
• A winter favourite

About Ingredients

Radish (Mooli) – Mooli or Radish is freshly available in markets during Winters. To make this sabzi, was and cut the upper leaf part of the radish, peel and then cut it in roundels.

Spices – Use some everyday spices such as coriander powder, turmeric powder, Kashmiri red chilli powder, and salt.

Oil – I like to use mustard oil, as it adds a nice flavour. You can use any vegetable oil too instead of mustard oil. While using mustard oil, make sure to heat it properly otherwise it will give a raw taste to the sabzi.

Others – Apart from this, you will need ingredients such as carom seeds, garlic, dry red chillies, and fresh or dry kachri (Rajasthani sour melon).

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Methi Bajra Dhebra

Bajra Methi Dhebra

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Savoury, herbalicious, perfectly spiced and soft methi bajra dhebras are so delicious that you can enjoy them as snacks or breakfast. I like to enjoy these dhebras at any time of the day with a hot cup of tea and pickle. Methi bajra dhebra is a staple food of Gujarati kitchen – an unleavened flatbread made of wheat and millet flour, fine chopped aromatic fenugreek leaf, yoghurt-ginger-garlic paste, some spices and little sweetness of jaggery. Typically it is served in breakfast or lunch with yogurt or sweet pickle. Dhebra comes in very handy for the lunch boxes as well. Methi bajra dhebra is best when enjoyed either right after making them or later the same day. Even good for long travel as well.

Simply knead the dough with water and yogurt. Store cooled dhebras in an airtight container and keep them at room temperature. You can also prepare them in various varieties as per your choice. If you want to freeze them, make sure first to let them cool down totally. Then place them into the freezer-proof container with placing butter paper in-between each dhebras.

Re-heat dhebras in a hot pan before consuming them. You may freeze the dough in the freezer and thaw properly before making the dhebra.

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Papad Bhel

Papad Bhel

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Basically, bhelpuri is a popular Indian street-style snack made using puffed rice as its base ingredient. This tangy and very slightly sweet chaat can be made in just 10 minutes if you have the ingredients ready. This papad bhel is a different version of regular bhel. Here is my easy recipe to make at home.

I have a habit of eating papad a lot. This delicious Papad Bhel is most wonderful easy recipe. Actually, papad bhel is an made with chopped onion, tomatoes and boiled potatoes, to which crushed fried Papad adds crunchiness, turning it into an irresistible evening snack. It’s a very handy snack when you want to eat something light and healthy.

The best part is that you can customize it as per your taste. Preparing this healthy and easy evening has a definite way, with the papad cut into long strips of about ¼-inch thickness. To ensure healthy eating, I usually take out the excess oil from the fried papads by soaking the surplus oil with absorbent paper. If you are health-conscious then skip the frying, just roast the papad.

For the tanginess and tartness, I have added spices like chaat masala to it and for freshness the almighty zesty lemon, all of which are easily available. However, make sure that the fried papad does not get crumbled and soggy; otherwise, the chaat will lose crunchiness. To ensure this, Papad should be added to the eclectic mixture just before serving it to guests. This way, the crispy element remains intact and the appetiser taste heavenly delicious.

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Falahari Makhana Chivda

Falahari Makhana Chivda

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Falahari makhana chivda is a very light snack and easy to make and I love it. It’s so handy when you want something to snack on, makhana or lotus seeds are a powerhouse of nutrition, rich in fibre and low in calories too. Makhana is widely used in Indian cuisine like roasted makhana, makhana kheer, raita, curry, etc. I made this super easy and delicious makhana chivda. We all love sweet and tangy chivda recipes or mixture recipes at home. This healthy yet delicious snack is made with sago, makhana, dry fruits, peanuts, coconut chips, and some basic spices that are easily available at home.

What is makhana?
Makhanas is also known as fox nuts, Euryale Ferox, lotus seeds, gorgon nuts, and Phool makhana. These seeds are often used in quite a few Indian sweets and savouries like kheer, or makhana curry, roasted as well. Also eaten as an evening tea-time snack.

Read my Makhana Kheer recipe here: Makhana kheer

I usually make simple ghee roasted makhana for my munchkin. This is a mixture version of makhana with different nuts and usual spices. Making this is a mixture so quick and easy. You just need few minutes to make this crunchy snack. Make a big batch and store it in an airtight container and enjoy whenever required. Makhana chivda is a crunchy, delicious, light and easy snack to prepare at home.

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Vegan Spiced Dry Fruit Laddoo/Balls

Vegan Spiced Dry Fruit Laddoo/Balls

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These Vegan dry fruit bliss balls are perfect for this gloomy summer or any other weather. These laddoos are packed with the goodness of nutrition and amazing flavor. The best part is I made this bliss with jaggery but you can make it with your choice of sweetener.

These laddoos or bliss balls are completely gluten-free, sugar-free, flourless, and easy to make with a handful of ingredients. You can serve this delicious treat with a lunch box or pick on the go or a sweet little treat for your colleague or friends. Or you can enjoy these laddoos with your afternoon tea.

Thanks to heartily fox nut, jaggery, and spices like ginger powder and cardamom, these laddoos are similar to normal dry fruit laddoos. A perfect snack or dessert for any occasion. Dry fruit laddoos are a very classic dessert in Indian cuisine, no matter where you live.

Basically, these laddoos are made with lots of ghee, wheat flour, sugar, and dry fruits. I just like my jaggery more than sugar. So these laddoos are my type of dessert. These laddoos are absolutely delicious that you won’t stop at one.

Lots of love guys and hope you will enjoy it when you will make these laddoos…

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Tikhat Misal Pav

Tikhat Misal Pav

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One of the most famous Maharashtrian recipes, Misal is a scrumptious cocktail of savouries and sprouts! Wholesome and tasty sprouts are cooked with tangy tomatoes and red onions, not to forget the goda masala and the special coconut-coriander-green chilli based misal masala!

One of my Marathi neighbours taught me to make this special green masala that gives a special kick to misal. Misal Pav is a vibrant and delicious and spicy sprouted bean curry topped with crunchy sev farsan, onions, fresh coriander, and lemon. It is served with buttered velvety soft pav or dinner rolls.

What is Misal Pav? 

“Misal” is a spicy vegan sprouted bean curry also known as “matkichi usal” with special masala and “Pav” are buns or dinner rolls. The misal curry is garnished with fresh onions, coriander and farsan and served with warm buttery rolls. Farsan is a crispy and flavourful fried snack that is also used as a garnish in chat and Indian breakfast dishes. The beans are used in this recipe is called Moth.

I love Indian street food and this is one of my favourite Puneri spicy food. It’s mouth-watering street food for me. Misal Pav is relished as a breakfast as well as a snack throughout Maharashtra. It is one of the popular street food in Maharashtra along with other special food.

Give a try to my version of this easy to make spicy Maharashtrian delight at home and feel the local flavour on your plate.

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Vegan Spiced Hot Chocolate Milk

Vegan Spiced Hot Chocolate Milk

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Happy new year guys! This vegan chocolate milk tastes so rich, creamy and delicious in every sip and it’s completely dairy-free & sugar-free. For this special version of chocolate milk, you don’t need any sugary chocolate syrup or any dairy product and still, it tastes so creamy and heavenly amazing.

I really like my chocolate milk thick and silky, rich and also guilt-free so this is exactly what I want. I don’t like thin chocolate milk so this my version of chocolate milk purely heaven with a little hint of date sweetener and sharpness of ginger.

Pure vegan chocolate milk is made with 5 ingredients and under 10 min voila. Super delicious, refined sugar-free, vegan and healthy version of classic chocolate milk is so much better, that your little munchkin going to ask for another cup.

This healthy hot/chilled chocolate milk recipe is:
  • Dairy-free
  • Vegan
  • Naturally sweetened
  • Low fat
  • And super easy to make
  • You can serve either hot or chilled as per your choice.
Can you use cocoa in place of raw cacao powder?

You absolutely can! The benefit of using raw cacao is that you’re getting the added extra dose of antioxidants! Whenever possible, look for ethically sourced cacao. It will give you a nice rich taste, too

Can you use store brought vegan milk?

Absolutely! The taste may be slightly different but it’s still chocolate milk pours it and drink any time of year. I love to use creamy cashew or almond milk in this recipe as its rich flavour blends seamlessly with the rich cocoa powder. If you want a creamier and nut-free drink, then try coconut milk instead.

Can you use vanilla or any other spices?

Defiantly it’s totally up to you. How you want to spice it up to your chocolate milk or you can totally skip any spices and use vanilla instead. I love ginger in my chocolate milk.

A perfect hot drink for cold, foggy winter nights. Stay healthy, stay humble!

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Vegan Chocolate Brownies

Vegan Chocolate Brownies

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These vegan chocolate brownies are super fudgy, dense and have an intense flavour that you just love it. As a person, I am chocoholic and brownies are on the top of my list. All I want is chocolate in everything. Plus my munchkin loves chocolate too. So, I made these Droolicious brownies with her for this Christmas.

These vegan brownies has cocoa powder, melted dark chocolate and espresso coffee shot. These are fudgy with so much intense chocolate flavour. It will blow your mind, after making them from scratch. This vegan brownie is actually super easy to make and you can store or freeze them also. And the best part is you don’t need any eggs or dairy in it. These homemade vegan brownies are super soft, rich, fudgy, dreamy and dense chocolatey… and surprisingly vegan!

Homemade Vegan brownie has:

✔️ Dark Chocolate Chips– the key of these beautiful brownie bars is dark chocolate! I have used dark dairy-free vegan chocolate chips and a chopped up chocolate bar. 
✔️ Flax Eggs– flax eggs are a vegan replacement for eggs. To make a flax egg, you combine ground flaxseed with water.
✔️ Expresso Coffee– for intense flavour! Coffee brings out the chocolate flavour, without any taste of coffee at all, and leaves you with rich, vegan excessively chocolaty brownies.
✔️ Coconut Sugar– to sweeten the brownies and give them the gorgeous crackly tops! You can use any granulated sweetener you like – white sugar or brown sugar or cane sugar also works well. 
✔️ Vegan Butter– be sure to use a good quality vegan butter.
✔️ Vanilla Extract– a must for any good brownie recipe! 
✔️ All-Purpose Flour– also known as plain flour.
✔️ Cocoa Powder– be sure to use a good quality cocoa powder, as it really does make all the difference! 
✔️ Baking Powder– leavens out the brownies and gives them some rise! 
✔️ Salt– brings out the sweetness. For the ultimate sweet and salty taste, sprinkle a little bit on top of the cooked brownies as you like.

Storage & Freezing

Place any leftover vegan brownies in an airtight container and keep them right on the counter at room temperature for up to 5 days. You can keep them in the fridge, wrap in wax paper separately and store in a freezer-friendly bag. They’ll get rock-solid, so before eating either put in microwave for few seconds or keep it on the counter for some time before eating.

These super fudgy, and melt in mouth vegan brownie beauties are easy to be served with some Vegan Ice-cream, or a drizzle of extra chocolate, or even warmed up and served just like that.

You have an insanely DELIGHTFUL chocolatey treat at home! Stay healthy, stay humble!

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Aloo Gobhi Masala

Aloo Gobhi Masala

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Aloo gobhi means the start of winter. I am not a very big fan of cauliflower but this very special curry I usually like it very much. It is spicy cauliflower and potato curry. This is a very popular north Indian dish especially during winter and weddings because it is actually a fascinating winter vegetable with warm spices. In this popular curry potatoes and cauliflower florets are cooked in very special masala, spices and herbs.

This curry can be made in several ways depending on person to person. Today I am sharing my favourite version in ginger-onion-tomatoes based masala with spices. This very special aloo gobhi masala is one the most like vegan dry Indian curry often enjoyed with naan or paratha or chapati.

Indian cuisine is a kind of treasure for food and curry lovers. It is easy to make curry which is always s party winner and an everyday meal with simple ingredients as well.

This gluten-free and vegan recipe is must try dry curry during winters when you easily buy fresh cauliflower for your everyday meal.

This Aloo Gobhi is:
• Vegan
• Gluten-Free
• Quick & Easy 
• Delicious
• Perfect to pack in Lunch Box, pa

So go back to your authenticity and enjoy winter specialty… my version aloo Gobhi masala. Stay healthy, stay humble!

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