Vegan Spring Roll In a Bowl

Yes, Its a like a deconstructed spring roll in a bowl. When you don't like to fry or bake spring roll sheets but still want to enjoy that crunchy cabbage and vegetables , this is perfect. Its ready so quick and you can customized it your way. You can add rice noodles too, and protein too. I have added Gradein  Sausage for the protein. I always have my spring roll with chili sauce as dipping sauce so I have to top it off with spicy chili oil. This has all the flavor and freshness from the vegetables but no fuss of rolling up and frying or baking wrappers, just grab a bowl and enjoy. You can top it off with peanut sauce, tahini sauce, harissa sauce, possibilities are endless.

Ingredients : 

1 cup of thinly sliced green cabbage

1 long carrot cut in matchstick slices

1 celery cut in half moon slices

2-3 green onions chopped

4 cloves of garlic chopped

1 green chili chopped

2 inches of ginger Julianne

10 small vegan sausage

1 tbsp. oil

1 tbsp. Soy sauce

1 tbsp. sambal sauce

1 tbsp. Vinegar

1 tbsp. vegan oyster sauce

Black pepper powder as per taste

Method:

In a pan, add oil and cook the sausage first, you can cut them in half or more smaller , depend upon your preference. once its done, take it out. 

In same pan, add ginger, garlic and chili and sauté for a minute , till its become aromatic

Add all the vegetables and sausage and cook on high flame for few minutes, dont overcook it. 

Add all the sauce and mix it. 

Taste and adjust the seasoning. 

Take it out in the bowl , add your favorite sauce on top and enjoy.

Soy Curls Chi'kn Biryani with Mirchi Ka Salan

So one more biryani from me, its from soy curls which you can make it the way you want it. It can be anything as chicken  or beef as per the dish and the ingredients and seasoning. I have made few things with that so now its biryani turn. Just biryani was not enough so I made spicy, sour Mirchi ka salan with it , which was just perfect. 

Ingredients :

1 cup soaked and rinsed soy curls

Marinade for soy curls 

1 tbsp. Kashmiri red chili powder

1 tbsp. Cumin coriander powder

1 tbsp. Biryani masala

For Biryani 

2 cup basmati rice - soaked

2 tbsp. Oil / vegan butter / ghee 

1 onion thinly sliced

1 tbsp. ginger garlic paste

2-3 green chilies slit

1 bay leaves

2 tbsp. sindhi biryani masala

2 pods of Cardamom 

few cloves, black peppercorns, cinnamon stick, star anise, badi eaichi (all the whole spices)

2 tbsp. Kashmiri red chili powder

1 tbsp. red chili powder

1/2 tbsp. Turmeric powder

1 tbsp. cumin coriander powder

1 cup  Vegan yogurt or regular yogurt

salt as per taste

1/4 cup fresh mint and coriander leaves

Method :

Soaked and take the water out from soy curls and leave it in marinade for half an hour. 

Heat the heavy bottom pan and add water , twice the quantity of the rice, 1 tbsp., oil , salt , star anise in it. 

Once water boils, add rice and cook till its 70% done.

Take the rice out and discard star anise from it.

Now in the same pan, add oil, then add all the whole spices and cook it for few seconds. 

Then add onions and cook it , till its brown. Take 1/4 onions out so you can put it on top of the rice at the end.

Add ginger , garlic paste, green chili and cook for 1 more minute. 

Add marinated soy curls in it and  mix it. Add all the powder masala, yogurt, little water  and salt for the masala, remember we have salt in rice.

Now cook the soy curls for 5 minutes. take one bowlful of masala out.

Now Layered masala, rice, mint and coriander leaves, masala, rice and mint and coriander leaves. 

Cover it tightly and cook it on low flame till its cooked 100% and all the water is evaporated.

When its done, shut off the gas. 

Leave it untouched for 10 minutes , you don't want to break the rice.

Sprinkle some more coriander  and mint leaves and fried onions on top.

For Mirchi Ka Salan 

Ingredients :

4-5 long chilies or any non spicy chilies, just don't take capsicum
1 onion chopped
1 tbsp. ginger garlic paste
2-3 tbsp. tamarind concentrate
1 tsp. each  Mustard seeds, Fennel seeds, Cumin seeds and fenugreek seeds
few leaves of curry leaves
1 tbsp. cumin and coriander powder
1 tbsp. red chili powder
salt to taste
3 tbsp. oil


To make it paste

1/2 cup coconut
1/2 cup peanuts

3-4 cloves of garlic
2 tbsp. sesame seeds

1 dry red pepper

Dry roast these ingredients and make a fine thick puree with little water. Keep it aside.

Method:

If you are using too long chilies, cut it and heat a tbsp. oil in a pan, and roast it. Just for a minute or two.

Take it out and add the rest of the oil.

Add mustard seeds, when it pops, add rest of the seeds, fennel, cumin and fenugreek along with curry leaves.

When it changes the color, add ginger garlic paste and cook for a minute.

then add chopped onions and cook till its little pink.

Add the tamarind concentrate along with little water and cook for 3 minutes. Then add coconut and sesame puree and cook for 2 minutes.

Add a cup of water and mix it and add salt and green chilies.

Serve hot with the biryani and enjoy