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Mashed Spinach curry/ Keerai Masiyal

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A spinach curry which is a comfort food and staple curry every week at my home. 
Anyone who knows me would know I have been having spinach every three days once in the last 2 years or so. I have less iron and ferritin in my body so this spinach really helps. Or I believe it helps. I have started to love spinach recipes recently. 

This is something that my mom made for me when I was back home. It’s a staple for us to have spinach every other day. I guess for all the junk food i was eating the last few years, my childhood healthy food saved me. Otherwise I would have not had this strength. 


You can make this with any spinach you want. 
Other favorite spinach recipes: SPinach Garlic curry, Palak Paneer, lamb spinach curry

Recipe video of Keerai Masiyal

Serving Size:
Time:
Difficulty:

Ingredients

  • Oil – 2 tbsp
  • Mustard seeds – 1 tsp
  • Cumin – 2 tsp
  • Red chillies – 4
  • Garlic cloves – 7-8
  • Onions or shallots- 1 medium or 3/4 cup, finely chopped
  • Green chillies – 2 
  • Salt – 1 tsp
  • Tomatoes – 2, chopped
  • Spinach leaves – 4 cups
  • Tamarind – 1/4 lemon sized
  • Turmeric – 1/2  tsp
  • sambar powder – 1 tsp
  • Ghee – 1 tsp

Directions

  1. Wash the spinach. In a cooker add 2 tablespoon gingelly oil , once the oil is hot add mustard, cumin, and let it splutter . 
  2. Add 3 to 4 red dried chillies  , garlic cloves, onions , green chillies with salt and saute for a minute.
  3.  Add  tomatoes, lemon size tamarind and sauté them all for 5 mins.
  4.  Add the spinach with turmeric and sambar powder , salt and hing.
  5. Share them as well for 5 mins. 
  6. After 2 mins add one cup of water and close the cooker and wait for two whistles.
  7. Open it and slowly mash it together using a masher.
  8. Serve with a spoon of gingelly oil or ghee. 

Spicy Mushroom crumble stuffed Peppers

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These delicious vegan mushroom stuffed peppers are Hearty, healthy, filling, and easy to make.This will be a great party appetizer or you can serve as a side too.
Quick and easy to whip up and absolutely packed full of healthy, meat-free ingredients, mushroom stuffed peppers are always a winner!
If you use a variety of colors it will make a visually interesting dish, any color of bell pepper will work here.
Baking time can vary, but for this recipe you will cover the baking dish with foil and bake at 350 degrees F for about 15 minutes.

You can also top with smashed avocado or guacamole once the vegetarian stuffed peppers have finished baking.

I received sample products from Big mountain foods.Their products are purely plant based and packed with vitamins and minerals. Vegan and gluten free and they are delicious. I am serious! Try them. They are women owned and family operated in the heart of Vancouver British Columbia which is my favorite city in Canada. Their social media links: 

You are going to love this stuffed peppers recipe. Why? Because these Vegan Stuffed Bell Peppers are Smoky, Spicy, Satisfying,Hearty and Gluten Free.

a.     Facebook: https://www.facebook.com/bigmountainfoods/

b.     Instagram: https://www.instagram.com/bigmountainfoods/

c.      Twitter: https://twitter.com/bigmountainfood

Serving Size:
4
Time:
40 mins
Difficulty:
Medium

Ingredients

  • Big mountain Food Mushroom Crumble – ¾ cup crumbled
  • Big onion – ½ finely chopped
  • Ginger Garlic paste – ½ tsp or fresh garlic and ginger
  • Green chili – 1, finely chopped
  • Tomato – ½, finely chopped
  • Red chili powder – ½ tsp
  • Chaat masala – 1 tsp
  • Garam Masala Powder – ¼ tsp
  • Coriander leaves – 1 tbsp finely chopped
  • Salt – to taste
  • Oil – 2 tsp
  • Bell pepper – 1, chopped into rounds

Directions

  1. Heat oil in a pan; add onions, green chilli, ginger garlic paste and sauté till golden brown.
  2. Add tomato and sauté for a minute, then add chilli powder, garam masala powder, and salt. I would give a quick stir, it should not be too dry or too saucy. Takes around 5 mins.
  3. Preheat the oven for 10 mins.
  4. Then add mushroom crumbles and mix well.
  5. Cook for a minute, garnish with coriander leaves and switch off.
  6. BAKING
  7. Take a baking pan and cover with aluminum foil. Add the round bell peppers, sprinkle some oil, and stuff it with filling.
  8. Bake it for 12 – 15 mins at 350°F. Bell pepper will soften and mushroom crumbles will get roasted. Serve it as an appetizer.

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Makai Dum Paneer Masala / Simmered Corn Paneer Masala

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Corn Dum Masala-3Corn & Paneer (Indian cottage cheese) are simmered (dum cooked) in spicy gravy. I really loved it!

I always used to do this with sweet corn only and this time I did with paneer and it was too good. I had it with roti and rice. You can always replace paneer with tofu or even skin paneer and replace with corn only.

I recently made paneer dum mirch, which was again similar recipe, which was simmered for 20 minutes in low heat, and everyone who tried it said it was really good.

So, I wanted to share this recipe. I notice that lot of people are working from home and have some time to cook now which is a good thing for health and saves some money too. Also, cooking is a great stress buster.

Other similar recipes:Paneer dum masala, Mushroom peanut masala

Corn recipes:Paneer corn sandwich, Chickpeas corn capsicum puff

Corn Dum Masala

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Makai Dum Masala / Simmered Corn Masala
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • • • Oil – 2 tbsp
  • • • Cumin seeds – 1 tsp
  • • • Onion – 1 cup, finely chopped
  • • • Garlic – 5, chopped roughly
  • • • Ginger – 2 inch, chopped roughly
  • • • Green Chilli – 3, finely chopped
  • • • Bell Pepper - ½ cup, chopped
  • • • Tomatoes/ tomatoes paste – ½ cup, finely chopped
  • • • Turmeric – ½ tsp
  • • • Coriander powder – 1 tsp
  • • • Garam masala – 1 tsp
  • • • Black pepper powder – 1 tsp
  • • • Kashmiri chilli powder – 2 tsp
  • • • Amchur powder - ½ tsp
  • • • Corn – 1.5 cups
  • • • Paneer – 1 cup, made to crumbles in blender or in hand.
  • • • Salt – ½ tsp
  • • • Water – 1 cup
  • • • Sugar – ¼ tsp
  • • • Kasoori methi (fenugreek leaves dried)– 1 tbsp, crushed
  • • • Cilantro – 1 tbsp, finely chopped
  • • • Lemon Juice – 1 tsp to garnish
Instructions
  1. Add oil in a pan on medium heat and once oil is heated add the cumin seeds.
  2. When it turns brown, add finely chopped onions, garlic, salt, Green chilli and ginger. Once the onions turn brown, add the bell pepper for a minute.



  3. Then add the chopped tomatoes/tomato paste with coriander powder, turmeric powder, chilli powder, black pepper powder, garam masala, amchur powder, and salt.



  4. Now add the corn, paneer, sugar, water and keep it in dum.





  5. DUM:
  6. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.

  7. Reduce flame to low and let it simmer for 20 minutes.

  8. Now open it and check salt (add salt if you need more). Add kasoori methi, chopped coriander leaves and lemon juice to garnish.

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Corn Dum Masala-2

Mushroom Vegetable Chow Mein

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Mushroom Chow mein-5Crispy noodles with mushrooms and spinach!

Do you know if you want lo mein and chow mein?!! Chow mein means crispy noodles and lo mein are soft boiled noodles.

When I know I want noodles from a take out, I always want the crispy ones.  The only issue for me is I don’t find vegetarian chow mein to order easily. I don’t eat eggs so it is even harder. So, I had to buy eggless chow mein and make this. My nephews love this too. They just love noodles.

Okay No more blah blah blah today. For some reason, I do not feel like typing much. So let me go straight to the recipe below.

I added spinach, mushroom and bell pepper this time. You can always add snap peas, broccoli, bok choy or garlic chives.

Mushroom Chow mein-2

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Mushroom Vegetable Chow Mein
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • • 3 tablespoons, canola oil
  • • 16-ounce chow mein noodles (Used eggless)
  • • 3 Green chillies, slit
  • • 6 cloves garlic, chopped finely
  • • 3 inches, ginger chopped finely
  • • 200 grams, mushrooms
  • • 200 grams, spinach
  • • 100 grams, carrot, slit
  • • 2 tsp, salt
  • • Sauce:
  • • 1.5 tbsp Dark soy sauce
  • • 1 tbsp mushroom sauce
  • • 2 tsp sriracha sauce
  • • 1 tsp sugar
  • • 1 tsp, crushed black pepper
Instructions
  1. Boil noodles as per instructions in the package. Usually 2 minutes in boiling water with some salt. Keep ½ cup of noodles boiled starch water when it is almost done boiling. Turn off. Drain the noodles and keep it aside.
  2. In a small bowl, whisk together the ingredients in the sauce.

  3. Heat 1.5-tablespoon canola oil in a large skillet or wok over medium high heat.
  4. Add noodles and cook, stirring constantly, until golden brown and crispy, stirring every few seconds for about 3-5 minutes. Remove the noodles from the pan and set aside.

  5. Heat remaining 1.5-tablespoon oil in medium heat in the skillet. Add green chillies, garlic, ginger, carrot, spinach, and mushrooms, salt and cook, about 3-4 minutes.

  6. Then add the sauce mixture and noodles starch water, Mix well and let them boil for 30 seconds.
  7. Stir in noodles until well combined, about a minute.

  8. Garnish with chives if you have or enjoy as it is like me.

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Mushroom Chow mein-3

Paneer Dum Mirch / Spicy simmered paneer curry

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Paneer dum mirch

 

Paneer(Indian cottage cheese) is simmered (dum cooked) in a spicy yoghurt based gravy. Creamy & Indulgent.

This has become my recent favourite and how would I not share this recipe. This is my recipe and totally mine. It came out good and I am so proud of myself.

DUM COOKING

Dum means ‘breathe in’. Dum cooking uses a round, heavy-bottomed pot, in which food is sealed and cooked over a slow heat. So, this gives a great taste to any food you make. Let it be veggie or meat. If you want it dry, leave it for another five to ten minutes to make it a roast.

PANEER

Anything with paneer is a definite win. The texture of paneer is similar to Greek feta/cottage cheese which is prepared similarly. I have seen that paneer a part of most Indian restaurants menu.

This recipe tastes great with veg fried rice, ghee rice or kerala parotta, restaurant style vegetable biryani or butter naan.

I have a collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Other favourite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich.

Vegan note: Replace paneer with tofu. Use coconut milk instead of cream and yoghurt.

Paneer dum Kali mirch 

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Paneer Dum Mirch
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • PANEER ROAST
  • • Paneer – 350 gms, Chopped intro triangle or any shape
  • • Butter – 1 tbsp
  • ONION GARLIC PASTE
  • • Oil – 1 tbsp
  • • Onion – 2.5 cups sliced ( ~ 2medium sized onions sliced)
  • • Garlic – 5, chopped roughly
  • • Ginger – 2 inch, chopped roughly
  • • Salt – ½ tsp
  • • Water – ½ cup
  • GRAVY
  • • Oil – 1 tbsp
  • • Cumin seeds – 1 tsp
  • • Green chillies – 4, chopped roughly.
  • • Turmeric – ½ tsp
  • • Coriander powder – 1 tsp
  • • Garam masala – 1 tsp
  • • Black pepper powder – 1 tsp
  • • Kashmiri chilli powder – 2 tsp
  • • Salt – 1.5 tsp
  • • Plain yogurt – 3 tbsp
  • • Water – 1 cup
  • • Sugar – ¼ tsp
  • • Kasoori methi – 1 tbsp, crushed
  • • Cilantro – 1 tbsp, finely chopped
Instructions
  1. PANEER ROAST:
  2. Heat a pan, add butter to it in a medium to low flame, add the paneer cubes to it and roast it until its golden brown both sides.

  3. ONION GARLIC PASTE:
  4. Add oil in a pan on medium heat and once oil is heated add the sliced onions, garlic and ginger. Once the onions turn brown, turn the flame off and let the onions cool a bit.

  5. Add them in a blender with ½ cup of water and blend them into a fine paste. Keep it aside.

  6. GRAVY:
  7. In the same pan on medium heat, add the cumin seeds and green chillies.

  8. After sautéing for twenty seconds, add the onion-garlic paste with coriander powder, chilli powder, black pepper powder, garam masala and salt.

  9. Mix well and then add yoghurt. Sauté for a minute.

  10. Now add the roasted paneer, kasoori methi, sugar and water.

  11. DUM:
  12. Seal the pan with foil, put a lid on top with something heavy on top and a pan on the bottom.
  13. Reduce flame to low and let it simmer for 20 minutes.



  14. Now open it and check salt (add salt if you need more). Add chopped coriander leaves to garnish.
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Pepper Paneer Recipe in 30 minutes

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Pepper paneer

Paneer and bell peppers are cooked in a spicy masala which gets it’s flavor from freshly ground coriander and chilies!

This pepper paneer is spicy and goes well with breads. It is a perfect remedy for cold and cough. One day I was trying to make a thali for a family who was visiting us and I wanted to make something with paneer but quick and new. Then one of my besties she gave me this recipe and I tried it. I have made this like 3 times after that. So, quick recipe is always the best to share. Who doesn’t love quick recipes these days?

Other favorite paneer recipes:

Butter Paneer pizza

Tawa paneer masala

Dhaba style paneer masala

Pair it with:

chana dal paratha

Tofu Paratha

Peas Pulao/Matar pulao


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Pepper Paneer Recipe in 30 minutes
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Paneer : 500 grms / 2 cups (cut into 1″ cube)
  • Cooking oil: 1.5 tbsp
  • Fennel seeds: ½ tsp
  • Cumin seeds: ½ tsp
  • Onion : 1 big (sliced thinly)
  • Green Chillies : 2(slit lengthwise)
  • Bell pepper: 1 cup, sliced.
  • Ginger : ½″ piece (crushed)
  • Garlic : 6 – 7 small (sliced)
  • Turmeric Powder : ¼ tsp
  • Garam masala: ½ tsp
  • Black pepper: 1 tbsp (freshly grinded)
  • Coriander leaves: for garnish(finely, chopped)
  • Salt to taste
Instructions
  1. Cut paneer into small size cubes..
  2. In a small frying pan; lightly roast the paneer with a bit of oil for a minute to two minutes. Add them in a cup of water. for it to stay soft and moist.
  3. In the same pan, heat oil, add cumin seeds and fennel seeds.When they are brown, sauté the sliced onions, salt and bell pepper till they are golden brown.


  4. Add ginger and garlic and green chillies and saute till the onions are troasted.
  5. Add turmeric powder, black pepper powder and garam masala. Sauté for a minute or two.

  6. Now add the paneer pieces and gently combine well. Let it slowly fry on all sides in a low heat for about 5 minutes.

  7. When paneer pieces are well coated with masala and becomes dry and starts taking a light blackish/dark brown, finally garnish with coriander leaves.

  8. Serve hot with chapathi , paratha or hot tice.
Notes
• You may adjust the spiciness by increasing or cutting down amount of pepper powder.
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Pepper paneer

Cauliflower 65 Biryani/ Gobi 65 Biryani

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Mushroom_cauliflower_Biryani-2

Famous Indian One pot meal cooked with spices coated fried cauliflower. Rich and flavorful.

It is surely a party dish and this is perfect to cook when you have guests over or make it for dinner parties. However, I made it just for myself and ate. That is who I am. I love to treat myself when I am down and eat the whole plate. Food is the therapy to make us relieved from all the stress we have.

 

 

I used mushrooms in the recipe however it is optional. I had it so wanted to finish it. I made carrot raita as side and loved that as well.

Biryani’s are best to have plain or with just some yogurt side like cucumber raita, garlic tomato raita or sometimes with gravies like paneer makhanwala, mirchi ka salan. If you want you can make some vegetable biryani like this and make chicken dry roast, chicken pepper curry or chicken 65.

My fav Biryani recipes : restaurant style Vegetable biryani, Mushroom biryani, paneer biryani, chicken homestyle dum biryani, restaurant style lamb biryani

To make it vegan, replace ghee with oil.

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Cauliflower 65 Biryani/ Gobi 65 Biryani
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Ingredients
  • • For the rice:
  • • • Basmati rice – 2 cups
  • • • Cumin seeds – ½ tsp
  • • • Oil/ ghee– 1 tsp
  • • • Water – 7 cups
  • • • Salt – 1 tbsp
  • • • Cardamom – 2
  • • For the cauliflower/ Gobi 65:
  • • • Cauliflower – 3 cups
  • • • Ginger garlic paste – 1 tsp
  • • • Chilli powder – 2 tsp
  • • • Rice flour – ¼ cup
  • • • Salt – 1 tsp
  • • • Water – ¼ cup
  • Oil to fry
  • • For the vegetables:
  • • • Oil – 2 tbsp
  • • • Ghee – 1 tbsp
  • • • Bay leaf – ½
  • • • Cinnamon – 1 thin piece
  • • • Cloves – 3
  • • • Cardamom pods – 2
  • • • Onions – 1, big, sliced thinly
  • • • Mint – 1 cup, chopped finely
  • • • Coriander leaves – 1 cup, chopped finely
  • • • Garlic – 6, very finely chopped
  • • • Ginger – 2 inch, finely chopped
  • • • Green chilli – 8, slit
  • • • Tomato – ½, sliced
  • • • Turmeric powder – ¼ tsp
  • • • Biryani masala – 1 tsp
  • • • Red Chilli powder –1 tbsp
  • • • Mushroom cubed – ½ cup (optional)
  • • • Rose water – 1 tsp
  • • •Salt - 1 tbsp or as per your taste.
  • • To garnish:
  • • • Coriander leaves – 1 tbsp, chopped
  • • • Lemon juice – 1 tbsp
Instructions
  1. CAULIFLOWER 65:
  2. Mix everything under cauliflower 65 and keep aside.
  3. Heat oil and deep-fry those cauliflower 65 beauties and keep aside.
  4. RICE & MASALA:
  5. Wash the rice and soak in water for ten minutes.
  6. Meanwhile, take a big wide pan, add oil in medium heat, and add the Oil, ghee and then the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chilles and fry for two minutes with a bit of salt.



  7. When onions are sautéing in the pan, Take another pan with water, salt and boil it. When it is boiling (which takes around 2 minutes, add the rice, cardamom, cumin seeds). Let it boil for 6-7 minutes exact or when the rice is 80% done.




  8. Meanwhile on the biryani pan, when onions are well sautéed, add tomatoes and turmeric powder. Sauté for a minute.
  9. Then to it, add the mushrooms (optional), red chilli powder, biryani powder, salt and sauté them well for 4-5 minutes.
  10. The mushrooms would have been slightly cooked by now.

  11. Now, the layering starts.
  12. To the mushrooms pat and level it. Add half portion of cauliflower 65.
  13. Drain the rice and add the drained hot rice on the top of it. Drizzle the rose water.
  14. Stove top: I cook in stovetop, cover the pan with aluminum foil, add a weight to it (like mortar and pestle) and cook in 6 minutes in medium flame. Then turn into medium low heat for 35 minutes. Switch off, add the another half portion of cauliflower 65 and add coriander leaves to garnish with some lemon juice when it is served.

  15. (Or)
  16. Oven method: Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 15 minutes and lowest heat for 5 minutes. And switch off. add the another half portion of cauliflower 65, mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
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Mushroom_cauliflower_Biryani-3

 

Nurtured / Vegan Home Style Biryani

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Nurtured - Vegan Biryani-2I am naming this biryani as ‘Nurtured’!

This delicious layered biryani is fragrant, flavorful, and filling. Carrot, beans, broccoli and potatoes cooked in spicy gravy and basmati rice.

 

 

Why do I call this Nurtured? – Biryani surely takes a bit of time. However, all the hard work in the kitchen will be well worth the end result.  An authentic vegetable biryani is always slow cooked on “dum”. It is an ancient technique of cooking on dum as they believe it brings out its uniqueness and originality. This is done by cooking the rice and veggies under steam by not allowing the steam to pass. The food gets cooked on its own steam and juices on slow fire and infuses the flavors and aroma of the herbs and spices in the food.

I made this biryani last week. I usually make a lot of vegetable biryani. I know meat eaters always mention if biryani it should be only Lamb! Who cares? I like it this way and I am making it as vegan biryani! 😀

I think the only difference between vegetable biryani and vegan biryani I make is the ghee..ah actually even sometimes I add yogurt!

You can always add the vegetables you like to it like edamame, cauliflower, peas or anything you fancy.

Other favorite rice recipes: cauliflower biryani, mushroom biryani, peas pulao, mushroom fried rice, Indian style veg rice, ginger rice

Other favorite vegan recipes: lentils with caramelized shallots, hot spicy lentil rice, 30 minute spicy eggplant, mini samosas

Nurtured - Vegan Biryani

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Nurtured / Vegan Home Style Biryani
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 cups
 
Ingredients
  • For the rice:
  • • Basmati rice – 3 cups
  • • Oil – 1 tsp
  • • Water – 8 cups
  • • Salt – 1 tbsp
  • • Cumin Seeds/ Jeera – 2 tsp
  • • Cardamom
  • For the vegetables:
  • • Oil – 2 tbsp
  • • Bay leaf – ½
  • • Cinnamon – 1 thin piece
  • • Cloves – 3
  • • Cardamom pods – 2
  • • Onions – 1, big, sliced thinly
  • • Mint – 1 cup, chopped finely
  • • Coriander leaves – 1 cup, chopped finely
  • • Garlic – 6, very finely chopped
  • • Ginger – 2 inch, finely chopped
  • • Green chilli – 8, slit
  • • Tomato – ½, sliced
  • • Turmeric powder – ¼ tsp
  • • Biryani masala – 1 tsp
  • • Red Chilli powder –1 tbsp
  • • Fresh beans – ½ cup, Chopped 1 inch thin
  • • Carrot – 1 cup, chopped 1 inch thin
  • • Broccoli – 8 florets
  • • Potato – 2, chopped as cubes
  • To garnish:
  • • Coriander leaves – 1 tbsp, chopped
  • • Lemon juice – 1 tbsp
Instructions
  1. Wash the rice and soak in water for ten minutes.
  2. Meanwhile, take a big wide pan, add oil in medium heat, and add the spices like Bay leaf, Cinnamon, Cloves, Cardamom pods, and sauté for a minute. Add the cumin seeds, then the onions, mint, coriander leaves, ginger, garlic, green chilles and fry for two minutes with a bit of salt.

  3. When onions are sautéing in the pan, Take another pan with water, salt and boil it. When it is boiling (which takes around 2 minutes, add the rice, cardamom, cumin seeds). Let it boil for 6-7 minutes exact or when the rice is 80% done.

  4. Meanwhile on the biryani pan, when onions are well sautéed, add tomatoes and turmeric powder. Sauté for a minute.

  5. Then to it, add the vegetable, red chilli powder, biryani powder, salt and sauté them well for 4-5 minutes.
  6. The vegetables would have been slightly cooked by now.

  7. Now, the layering starts. To the vegetables, pat and level it. Drain the rice and add the drained hot rice on the top of it.

  8. Stove top: I cook in stovetop, cover the pan with aluminium foil, add a weight to it (like mortar and pestle) and cook in 6 minutes in medium flame. Then turn into medium low heat for 35 minutes. Switch off and add coriander leaves to garnish with some lemon juice when it is served.

  9. (Or)
  10. Oven method: Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.
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Nurtured - Vegan Biryani-3

Potato Carrot Pierogies

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PierogiesI don’t know if you have ever had a chance to try Polish pierogi, but they have become one of my favorite winter comfort foods.

I know it doesn’t look as the best beautiful pierogie but they are incredibly tasty. Crunchy, sweet and rich!

Wanted to try this for a long time and Mission accomplished. I have made this vegan by using vegan butter and vegan cheese. You can make it either way. Added caramelized onion for extra savory flavor and sweetness.

The original pierogi is made using just potatoes and I made it with carrot.Russians call their dish pielmieni and in Poland, they call them as Ruskie (which is what we call them in Poland).

Storing it: You can boil them now, then seal up and freeze that you wont be eating right away. When you are ready for them, thaw and cook them in butter.

Tip: Seal it tight and press the edges super tight together.

Side: It tastes great with sour cream.

Pierogies-5

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Potato Carrot Pierogies
Author: 
Recipe type: Main
Cuisine: Polish
Prep time: 
Cook time: 
Total time: 
Serves: 25
 
Ingredients
  • Dough:
  • All purpose flour – 500g
  • Warm Water – 230 ml
  • Salt – 1.5tsp
  • Olive oil – 2 tbsp
  • Filling:
  • Potatoes – 600g
  • Cheese - 1 cup (vegan cheese if vegan)
  • Salt – 1.5 tsp
  • Onion – 1 big, chopped finely
  • Ground pepper – 1 tsp
  • Grated nutmeg – 2 pinches (optional)
  • Fry:
  • Butter – 1 tbsp (vegan butter if vegan)
  • Garnish: Chopped chives and caramelized onions.
Instructions
  1. Filling:
  2. In a pan, heat olive oil; gently fry the chopped onion until they are golden brown.

  3. Place the potato into a medium pot and cover with water. [You can use pressure cooker or instant cooker. ]Place the pot over high heat and bring the water to a boil. Allow cooking until the potato is fork tender, about 15 minutes. Don't overcook it.

  4. Drain the potato into a colander and return it to the pot. Mash the potatoes with a potato masher and stir in the milk, pepper, cheese, and nutmeg and caramelized onions. And salt.
  5. Dough:
  6. In a mixing bowl, combine flour, olive oil and salt. Mix well and add water slowly. Once combined roughly, start using your hands to knead. Add more water if you can’t bring it together. If you think you added more water, bring in more flour.

  7. Kneaded dough will take 5-10 mins and set it aside. After kneading the dough should become more smooth and elastic. But not sticky!
  8. Cover and rest it for 30 minutes.
  9. After dough had been rested, add some flour to the rolling surface, grab some dough and roll it out into 1-2 mm thin surface. Make it as thin as you can, tastier the dumplings.
  10. With upside down glass, cut out circles in the dough.

  11. Place a heaped teaspoon of the filling in the centre of each circle, fold the circle in half and press the edges of the semi-circle together with your fingers.
  12. Try to finish dumplings on a lightly floured surface and cover them with a damp kitchen towel while making the rest so that they don’t dry out.
  13. Bring a large pot of water to a boil and add the pierogies (work in batches if it gets too crowded). Cook the pierogies for 3-4 minutes, until they float, removing each one with a slotted spoon and transferring to a plate as it begins to float, fish them out with a slotted spoon and place on a clean plate. Put a new batch in until you have cooked them all.

  14. OPTIONAL but THIS IS MY FAVORITE! - Heat up a little olive oil / butter in a pan and place the cooled-down (they should be cold!) dumplings in the pan. Turn them after they’ve browned on one side.
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Quick Mushroom Pepper Fried Rice

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Mushroom Pepper Fried Rice-4

 

Flavourful and comforting fried rice using mushrooms ready in 30 minutes! 🙂

I would suggest using a wok to make this. There should be this fast and fried touch to this which happens by cooking in the wok. I have this pan which is not wok but still does the job 🙂 If you have celery, use it when you add mushrooms 🙂 It gives great flavour.

 

It is super quick to make this recipe. I literally made this in 30 minutes. If you have pre-cooked rice, this will take just 15 minutes. I once tasted when my sweets 🙂 cooked for me 🙂 and I made it later once with my own twist after that. I don’t know 🙂 I liked the taste a lot. Special..!

Fried rice is so versatile. You can add any vegetables to it. You can even make this with leftover rice. You can add eggs to it if you eat eggs :). I am sure it will taste great with eggs too. It is very important to make the rice grainy for fried rice. If the rice turns sticky, we won’t get it perfectly. You can use different colour capsicum to add more colour to the rice. It is very simple, the only thing to do is chop the everything thinly sliced. Make sure to use nice good quality basmati rice, as it’s the star ingredient here.

I have a collection of mushroom recipes you can check. 🙂

My favourite Mushroom recipes: Mushroom Biryani, Garlic mushroom spaghetti, Mushrooms in peanut sesame gravy, Creamy mushrooms and greens on toast.

Mushroom Pepper Fried Rice-3

4.0 from 1 reviews
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Quick Mushroom Pepper Fried Rice
Author: 
Recipe type: Main
Cuisine: Indian
Serves: 3
 
Ingredients
  • Oil – 2 tbsp (approx)
  • Red chilli Flakes – 2 Tsp
  • Garlic – 5, Thinly sliced
  • Ginger – 2 inch, sliced
  • Onion – ¾ cup, thinly sliced
  • Green chilli – 2 long, thinly sliced
  • Capsicum/ Bell pepper – ½ cup, thinly sliced
  • Mushroom – 150gms, chopped or sliced
  • Soy sauce – 2 Tsp
  • Crushed pepper – 1 tbsp
  • Rice – 1.5 cups
  • Salt – as per your taste
  • Spring onions – 1 tbsp, finely chopped to garnish
Instructions
  1. Take a rice cooker with 2 tsp of oil, 1.5 tsp of salt, 1.5 cups of rice, 2.5 cups of water and cook it. You can cook this in a pan too. Open and let the rice get cool.



  2. Take a pan with 1 – 1.5 tbsp of oil in the medium to high flame, add red chilli flakes, garlic, ginger, green chillies, 1 tsp of salt and sauté for 30 seconds. Add onions with a bit of salt and sauté for 30 seconds.

  3. Add bell pepper, mushrooms, ½ tbsp of crushed pepper and sauté well for two minutes.


  4. Add soy sauce, rice and keep tossing every 20 seconds for 2- 3 minutes till the rice gets fried too.
  5. Add chopped spring onions to garnish and switch off.
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Cauliflower Paav bhaji

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PavBhaji-4Spicy warm curry with mashed cauliflower and vegetables – popular Mumbai street food which I made it with cauliflower instead of potatoes – served with fresh butter paav or dinner bread rolls.

Everyone have their own way of doing pav bhaji and their own choice of vegetables. Origin pav bhaji has potato as base however I just made it with just cauliflower as base and it was amazing too. It has a origin as Mumbai. I have heard Mumbai street has the best pav bhaji, but for me my mom makes the best pav bhaji. She had it once somewhere in a restaurant from Chennai, and every time she made it, the taste got elevated. Now it is her special recipe she makes for everyone. I cant wait to have it back again from her hands.

Heard that when the mill workers preferred to have a cheap lunch during the lunch break, so a vendor or a chef I should say created this innovative dish. Then it went to restaurants and other cities. I should say this is my favorite Indian chaat recipe.

Serve it hot with bread or dinner rolls.

Other favorite Vegetarian curries: Kashmiri shaman kaliyah/paneer in spicy milk gravy, handi paneer dhaba style, Lentil malai kofta

PavBhaji-2

 

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Cauliflower Paav bhaji
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 cups
 
Ingredients
  • Oil – 2 tbsp
  • Hing (asafoetida) – ¼ tsp
  • Cumin seeds – 1 tsp
  • Cauliflower – 1, small ( 2 cups)
  • Capsicum – ½
  • Green peas – ½ cup
  • Onion – 2, medium
  • Tomato – 2, medium
  • Garlic ginger paste – 1 tbsp
  • Green chilli – 3 pieces
  • Turmeric powder – ½ tsp
  • Red chilli powder – 1 tsp
  • Pav bhaji masala – 2 tbsp
  • Salt – 2 tsp or to taste
  • Coriander (cilantro) – ½ cup
Instructions
  1. Chop the vegetables like cabbage, peas and cauliflower. Boil for 15 minutes or pressure cooker the vegetables for 10 minutes with 3 cups of water until become mushy.
  2. Mash the vegetables using masher with the water.
  3. Now in a pan, heat oil, add cumin seeds, hing, ginger garlic paste, chopped onions and sauté for 1- 2 minutes.
  4. Add tomatoes with turmeric powder, chilli powder and let it ooze out some oil which will take 2- 3 minutes.
  5. Add mashed vegetables, required salt and readymade pav bhaji masala in the gravy.
  6. Combine well, cook the bhaji for atleast 10 – 15 minutes on low to medium flame.
  7. Add water in bhaji if required and cook for 5 more minutes.
  8. When the oil starts separating from top and pav bhaji is ready.
  9. Garnish with some butter on top, lemon wedge, chopped onion, chaat masala fried green chilli and fresh coriander leaves,
  10. Serve hot with some bread or paav.
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Kashmiri Chaman kaliya/ Paneer in spicy milk gravy

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ChamanQaliyaChaman Kaliya is a creamy cottage cheese curry flavoured with saffron and cardamom. It is cooked in milk and kashmiri spices gravy.

As I always say, Paneer is one of my favourite party recipes. If I wanted to do something fun for a lunch, I always include paneer to it. If its south Indian, it would be a Thali(big lunch plate) meal. Anything with paneer is a definite win. I have tried kashmiri saffron rice before so this time I wanted to try something different from kashmiri cuisine.

I made this with some peas pulao and it tasted perfect. I am sure it taste great with some Indian breads like roti, naan or paratha.

ChamanQaliya-2

I have collection of paneer & tofu recipes collection with all my paneer tofu recipes that you should look at.

Vegan note: Replace paneer with tofu. Use coconut milk instead of milk.

Other favorite Paneer Recipes: Paneer Makhanwala, Paneer peas masala, Palak Paneer, Paneer sandwich,pepper paneer do pyaza,spicy garlic tofu in 10 minutes,malai methi paneer

4.0 from 3 reviews
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Kashmiri Chaman kaliya/ Paneer in spicy milk gravy
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • • Paneer – 300gms
  • • Onion – 1 medium sized, cubed
  • • Garlic – 4
  • • Ginger – 1inch
  • • Butter - 1 tbsp
  • • Oil – 2 tbsp
  • • Cardamom – 3
  • • Cloves – 2
  • • Bay leaf – 1
  • • Cinnamon – ½ stick
  • • Cumin seeds – 2 tsp
  • • Fennel seeds powder – 1 tsp
  • • Pepper powder – 1 tsp
  • • Chilli powder – 2 tsp
  • • Turmeric powder – 1 tsp
  • • Coriander powder – 1 tsp
  • • Dry Fenugreek/Methi leaves – 1 tsp, crushed
  • • Milk – 1 cup
  • • Saffron – 1 tsp
  • • Sugar – a pinch
  • • Salt – to taste

    Garnish:
  • • Paneer – 1 tbsp, grated
  • • Coriander leaves – 1 tbsp, grated
Instructions
  1. • Cut paneer into cubes. Take 1 tbsp of butter in a pan, place the paneer cubes and fry for a minute in each side till they become crispy golden. Keep it aside. (Optional step). Add the paneer cubes to the water in 10 mins, to make it soft.
  2. • Add the onion cubes, garlic and ginger into a blender, blend into a smooth paste.
  3. • In a small pan, add oil. Once the oil is hot, add cloves, cardamoms, cinnamon, bay leaf, and cumin seeds.
  4. • When cumin seeds turn brown, add onion garlic ginger paste, add salt to taste.
  5. • When sautéed well for a minute, add turmeric powder, pepper powder, fennel powder, chilli powder and coriander powder. Mix them well.
  6. • Sauté in medium – low heat, till it oozes out little oil.
  7. • Add Paneer pieces, milk, sugar and saffron and cook until the milk starts boiling.
  8. • Once the milk starts bubbling, cook undisturbed until the paneer becomes soft and creamy.
  9. • Have to ensure not to overcook as paneer might melt in the curry. Taste for salt or add if needed.
  10. • Switch off the flame and finish it off with grated paneer and coriander leaves.
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