Kashmiri Corn Methi without Chaman (Paneer)

This recipe is from Kashmir so it doesn't have that much spices since Kashmiri people don't use that much spices since its not available there but with minimum spices also Kashmiri dishes are very delicious and tempting. This is their most famous Methi Chaman - Methi means Fenugreek leaves and Chaman means Paneer but instead of paneer I have used Corn , you can use paneer, tofu in it. Just fry the paneer , tofu in pinch of hing and once done frying , keep it in water again with hing in it and add it when I mentioned to add corn. It will be same restaurant quality dish at home in no time. You can serve it with paratha or roti or rice. 

Ingredients :

1 bunch pluck, washed and finely chopped methi leaves

1 medium size onion

10 pieces of Cashews

pinch of Turmeric powder

pinch of Red chili powder

1 tbsp. Fennel seed powder (sauf Powder)

1 tbsp.  each chopped ginger, garlic and green chilies

salt as per taste

1/4 cup corn , boiled in hot water with salt and hing

2 tbsp. beaten curd / coconut yogurt / vegan yogurt

1 tbsp. oil

Method :

Keep methi leaves pluck, washed and finely chopped. take  out all the water from it. 

In a pan, add one cup of water, add chopped onion and cashews in it and boiled for 10 minutes.

Cool it down completely and then if it has the water in it , with the same water make a fine puree of it. If water is gone, add more water to make a fine paste.

Add oil in the pan. 

Add ginger, garlic and chili and sauté for a minute or two till it cooks. Add chopped methi and cook till its almost dry and cooked.

Add the puree and mix it with methi. Cashews has tendency to stick to the bottom so continuously stir it. If you think your gravy is too thick, add little water and cook it. 

Add salt, turmeric powder, red chili powder, fennel seed powder and mix it.

Remember we don't want too yellow or red  in color so not more than pinch of these both spices. Just more of Fennel seed powder.

Add corn and mix it again.

Add beaten curd and cook it till its nicely mix in. 

Keep on stirring when all masala are cooked, its ready.

Serve warm with paratha, rice or roti , naan.

Baked Malaysian Curry Puff - Vegan

So our favorite Malaysian restaurant had this only vegetarian appetizer for us so whenever we went there we ordered it and enjoy it.  Now we live far from that restaurant and its not easy to go there now and then so I am making it at home. Generally puff are very flakey and crispy on the outside and inside not that spicy but flavorful stuffing from regular potato and sweet potato. You can frozen peas and carrots too , add chicken, tofu , soy curls and make it. I took a short cut for the pastry. I used baked empanadas pastry circles but still its came out flakey , To dip this beauty restaurant had sweet chili sauce so I had it with that too.  If its dry for you , you can add little bit of coconut milk while cooking and make it little creamy.

You can use puff pastry too for more flakier version. 

Ingredients :

1 tbsp. oil

2 regular potatoes 

1/2 sweet potato

3 tbsp. yellow onion diced

2 tbsp. curry powder

1/2 tsp. Turmeric powder

salt as per taste

Lime juice as per taste

10 empanada disc

Method :

Boil both the potatoes till its cooked but not mushy. Once done, take out the skin and chop it in pieces. 

Heat the pan, add oil in it.

Add onion and cook till is translucent.

Add potatoes and then add curry powder, turmeric powder, salt and mix it nicely.

Cover and cook on low flame till spices are cooked. 

If you are using frozen peas and carrot, add it with potatoes so it cook properly.

Once the stuffing is done, add lime juice in it and let it cool.

For stuffing, take one empanada disc and put 1 tbsp. stuffing in the middle and half fold it and seal the edges with water and you can just press it with fork, do some fancy design. Its up to you.

When all done, baked it in air fryer at 390 for 10 minutes and turn it in between that. Or just check your air fryer setting and adjust it. 

Once nicely golden brown, its done. 

Take it out on cooling rack and let it cool for 5-10 minutes and then have it with sweet chili sauce.

Enjoy

Vegan Filipino Soy Curls BBQ with Dipping sauce

It's a BBQ season here and we make it with vegetables, tofu , Vegan sausages, burgers and everything but still something was missing, it was that sticky, juicy, spicy, sweet chicken pieces on sticks which is always fun to eat at BBQ. So why not to create that with Soy curls and have it? so made it and every one loved it. You don't have to put it in stick, just have it in plate and serve it with your favorite spicy, sweet , tangy sauce. This is very common street food in Philippines. It goes well with plain rice too.

Ingredients :

2 cups  Warm  vegetable broth 

1/2 cube of vegan bouillon

2 cups of soy curls

1/4 cup soy sauce

1/4 cup ketchup

2 tbsp. chopped garlic

2 tbsp. brown sugar

2 tbsp. Lemon juice

2 tbsp. White vinegar

1 tbsp. Vegan oyster sauce

1 tbsp. Sesame oil

1 tbsp. Sriracha or garlic pepper sauce

1/2 tbsp. black pepper powder

 

Method:

In a big bow,  Add the warm broth  and mix the bouillon. 

Add everything except soy curls and mix it. 

When its mixed add soy curls and marinate for 30 minutes. I did it for 8 hours you can do it overnight too. 

When its time to cook, Take a cast iron skillet and add 1 tbsp. oil in it. 

With the help of spoon / tongs what ever works with you, remove the curls from bowl and put it in skillet. Reserve the marinate in the bowl.

Cook the soy curls till its dry. 

Now begin adding marinade , 1/2 cup at a time and cook. Make sure the broth cooks and evaporates completely then only add another 1/2 cup marinade. 

Don't fasten the process by adding everything in one batch or without cooking all of the liquid add more. 

By slowly adding and cooking you will get that nice brown color with all the sauces in the broth. 

You can continue till all the marinade is done and you can get your desired brown color. 

Take out all the curls in plate and you can that time serve it along with dipping sauce.

Or when its little cold to handle,  you can put it on skewers and enjoy it with rice and dipping sauce

Dipping sauce recipe :

1/4 cup soy sauce

2 tbsp. White vinegar

2 tbsp. water

1 tbsp. lemon juice

1-2 tsp. sugar as per your taste

1 Thai spicy pepper finely chopped

1 tbsp. finely chopped red onion

Mix everything and let it stand for 3-4 hours to get the best results. You can make this when you make the marinade so its taste good.

 

Adapted from Vegan Filipino Barbecue - Sweet Simple Vegan

Seitan "Beef" and Potato curry

When you are craving that mutton curry you used to have it in childhood but not anymore so what do you do ? just think about it and do nothing , no! Made the vegan version out of it, I have this seitan products which is texture wise beef when its soaked in the water so made this traditional non veg curry but totally vegan and enjoy it with rice and roti. 

Ingredients : 

1 cup of Soy Beef pieces - Soaked and take the water out of it
1  Big onion, finely chopped

1 Big Tomato , finely chopped
2 Big spoon of Tomato puree
1 tbsp. Red chili Powder
1 tbsp. ginger garlic paste
1 tbsp. Cumin coriander powder
1 tsp. Turmeric Powder
1 Potato - cut in cubes
Salt as per taste
Whole Spices - Few Black Peppercorns, One big stick of Cinnamon, Dry red chili
Finely Chopped coriander leaves
2 tbsp. Oil

Method : 

Before you start , soak the dry seitan pieces in hot water for 5 minutes, make sure its covered in the water , after 5 minutes removed from water and with both hands take the water out of it. 

Now take the deep pan and add oil in it.

Add whole spices and sauté till peppercorns are jumping from joy , while meeting the hot oil.

Add onions in it and cook till its brown (not pink). Add tomatoes and cook till oil separates.

Add tomato puree ,  ginger garlic paste and cook for a minute till raw smells from the paste will go.

Then add powder masala ,salt  and mix it and add Beef Pieces and potatoes.

Add enough water to cook potatoes and make thick gravy.

When its done, means potatoes are fully cooked, shut the gas off and sprinkle coriander leaves.

Enjoy with hot fluffy rice or fluffy roti.

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.