Crispy Baked Beetroot Chips

Cultivated first by the Romans, with distinct flavors and unending list of health benefits, is the one root produce that is so hard to beat. Beetroots belong to the same family as of the spinach and while its leaves taste bitter, its root is naturally sweet can be eaten raw, cooked or even pickled.

With high levels of antioxidants, liver detoxing properties and the antidote for overall good health, maintenance of the digestive tract and a natural controller for high blood pressure and its distinct rich crimson color makes it a such a steal-deal from mother nature.

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While I have tried this wonder root raw, boiled,  roasted in salads and seasoned for falafels, I couldn’t resist the idea of baking them into crispy chips for a healthy snack and I am so glad to have tried it. 😀

And the bonus here is that its so simple that you would regret not having tried it at least once. 🙂

For these healthy chips you would need:

  1. 2-3 beetroots
  2. 1 tbsp of olive oil
  3. sea salt and pepper to season
  4. 1/2 tsp onion powder (optional)
  5. 1/2 tsp garlic powder (optional)
  6. 1/2 tsp Italian herb seasoning
  7. and fresh or dried rosemary leaves for some aroma

How to make:

  1. Preheat the oven to 375 F or 190 C
  2. Wash and peel the beetroots and using a mandoline or handheld slicer, slice the beets into dainty thin slices.
  3. Line a baking tray with foil or parchment paper and brush some oil on the surface.
  4. Place the beet slices, avoiding to overlap, on the parchment paper, drizzle some olive oil and sprinkle over the seasoning with the rosemary leaves, keeping the salt seasoning for the last.
  5. Pop the tray in the oven for 20-25 minutes or until crisp, rotating the tray halfway through the cooking time.
  6. Allow the chips to now completely cool off, sprinkle some sea salt sea salt and watch them being munched away in no time. ♥

 

Indian Peas and Tofu Curry~ Matar Tofu

As the name explains for itself, this Tofu recipe is a pure inspiration from the popular Indian Matar Paneer ( peas and Indian cottage cheese in a creamy tomato gravy). I have to admit that the more I explore with tofu now, the more I fall in love with the diverse ways it can be used.

I still remember the first time I had made Tofu and have no shame in admitting that it was so horrid that my taste buds literally went on strike. 😀 But now I feel so much more confident with a sense of knowing better how to play around with tofu. 🙂

This recipe is super easy with the least amount of ingredients and time, not to mention that it is pretty low on oil, has the richness of tomatoes and the double dose of protein coming from the peas and the tofu together. It goes great with Indian flat or stuffed breads as well as rice.

To make this is all that you will need :-

  • 1 packet tofu – well drained and dried
  • 3-4 chopped boiled potatoes (optional)
  • 2 large tomatoes
  • 1/2 cup of green peas
  • 1 1/2tsp of grated ginger
  • 2 green chilies (optional)
  • chopped cilantro
  • 1 1/4 tsp of corn starch
  • water for gravy
  • 2 tbsp of cooking oil

Spices:

  • 2 small cinnamon sticks
  • 2-3 cloves
  • 2 bay leaves
  • a pinch of asafeotida powder
  • 1 tsp whole cumin seeds (Jeera)
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/2 tsp of tumeric powder
  • 1/2 tsp of garam masala powder
  • salt and sugar to taste
  1. Drain the tofu well in advance. I prefer to make it a little drier by leaving it in the refrigerator for 3 hours at least. This makes it more firm and prevents it from breaking.
  2. Cut the tofu lengthwise to make cylindrical pieces or as you desire. You can also lightly toss them in oil and keep them aside. I however like it as it is. 🙂
  3. In a blender, add chopped tomatoes, ginger and the green chilies and blend it into a puree. This is what will make the gravy.
  4. Heat some oil and add the tempering of the bay leaves, cloves, cinnamon sticks, asafoetida and cumin seeds.
  5. Once it starts to so splutter, add the puree mixture to it. Mix well and cover for a minute or two.
  6. Now add the other remaining spices- turmeric, coriander & cumin powder, salt and sugar to taste. Mix well and let it cook covered on medium to low heat for 5-7 minutes to infuse the spices well into the puree.
  7. Add some water and continue to stir the gravy for another 3 minutes and then add in the chopped potatoes (optional) and the peas and cook covered for another 5-7 minutes.
  8. Add the cornstarch mixture to the gravy to add thickness to the gravy and gently throw in the tofu pieces and mix well.
  9. Stir carefully not to break the tofu allowing to cook for another 2 minutes.
  10. Finally add in the garam masala powder and chopped cilantro to complete this recipe 🙂
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All ready to be served 😀 

P.S: I hope you enjoy this traditional Indian curry with a twist and would love to have your views and feedback. Until then happy cooking and healthy living. 🙂

Pic Source : Directly from my kitchen♥

 

Moist Lemon Pound Cake

“When in doubt,  Bake a Cake!”

And this time it’s a Lemon Cake.♥

A slice of lemon cake is just so perfect to change your taste buds from the classic chocolate,  especially when we are transitioning from the cold winters to the welcoming spring.

This was my first skeptical attempt to bake a lemon cake in a vegan way and I will have to be liberal to give it another category, totally separate from comparing it with my all time favorite, chocolate flavor.

This lemon is as moist and spongy as I might have wanted it to be like but with a simple lemon glaze and not the whipped cream one, to fit in during my coffee and tea breaks. 🙂

You will need:

  • 3 cups of all purpose flour
  • 1 1/4 tsp baking powder
  • 1 1/4 tsp baking soda
  • 1/2 cup vegetable oil
  • 2 cups of sugar
  • 1 tbsp apple cider vinegar
  • 4-5 tbsp of lemon juice
  • About 2 tbsp of lemon zest
  • 1 1/2 tsp of vanilla essence
  • 1/2 cup non dairy curd
  • 2 tbsp of flax egg ( 1 flax egg = 1 tbsp flax powder+ 3 tbsp of room temperature water)

To Prepare:

  • Preheat oven to 350 F or 180 C
  • Mix all the dry ingredients in a deep bowl and to that add the mixture of the wet ingredients . In the end mix and stir well the lemon zest to this batter.
  • Generously grease and dust a bundt pan and pour in the batter.
  • Tap the pan on your kitchen counter to get rid of air bubbles and set the batter to bake for 40-45 minutes, unless a skewer can come out clean.
  • Bring the freshly risen cake out of the oven and let it cool down for 15-20 minutes before we can add some lemony glaze. 🙂

For the Glaze:

  • Mix 3 tsp of sugar ( or desired sweetness) with the juice of 1 lemon.
  • Using your brush from the baking kit, coat the entire surface of the cake with this sweet and sour lime juice.

Allow the cake to cool off completely. I prefer to cool it over night in the refrigerator and you will not repent waiting that long when you slice a piece of it with your morning comfort coffee. Trust me. 🙂

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This looks like a big golden donut.  🙂

 

Pic Source : My Kitchen♥

If you like this recipe please share a word. 🙂 Until then happy baking!

Khaman Dhokla ~ A Savory Steamed Cake

What I love most about India is the diversity in culture, customs and food of course. One can never say admit having tried out every dish , from every corner of the country because delightfully each state, every small town and even a suburb has at least one modest street side chef with the innate quality of making their own signature style or modifying a dish in his/her own unique way.

It is those evening snack craving of an Indian (like me 🙂 )  that makes me nostalgic of my land and insists that I look up a cook book and whip up something different from time to time.

“Khaman Dhokla” is one such savory steamed cake made from gram-flour and is a popular snack that belongs to the western state of  Gujarat, in India. It is light, easy to prepare and like it looks,it is savory and a bit of a crowd pleaser too. 🙂

Ingredients needed to prepare:

For the batter:

  • 1 1/2 cups of sifted gramflour
  • 1 tsp of salt
  • 1 tsp of sugar
  • 1 tbsp of semolina
  • a pinch of asafoetida (hing)
  • 1 Tbsp of ginger and green chili paste
  • A pinch of turmeric to enhance the yellow color
  • 1  or  another  1/2 cup of luke warm water to make a smooth thick batter.
  • 3/4 tsp of baking soda
  • 1 tsp of lime juice of apple cider vinegar

For the Tempering:

  • Oil
  • Curry leaves ( I did not have that stocked in my pantry, so opted it out) 🙂
  • 1 tsp mustard seeds
  • 1 tsp white sesame seeds (optional)
  • 2 tsp sugar
  • 2 green chilies split
  •  1 tsp lemon juice
  • 1/3 cup of water

For Garnish

  • Grated coconut & chopped cilantro

To Make:

  • In a mixing bowl, mix all the above batter ingredients except the baking soda and lime juice to be added later, and make a smooth mixture.
  • Cover and keep the batter aside.
  • In a deep vessel or a pressure cooker added 2 cups of water and set it on high heat.
  • Prepare a flat round tray by greasing it with some oil. I used an Idli tray as that is what I had handy. 🙂

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  • Once the water almost comes to boil, add the baking soda and lemon juice/apple cider vinegar to the batter and stir it, not over mixing it. You will find tiny bubbles that hit the surface and that is what we want.
  • Scoop a tbsp of the batter and pour it in the compartments or directly pour it in a round/square pan that fits in well in the water bath.
  • Place the batter tray in the water container to let it cook on steam and covering it with a lid. If you are using a pressure cooker, remember to take off the whistle and let it look for 15-17 mins.
  • Once the cooking time lapses, insert a tooth pick and check if it comes out clean and your savory cakes will be ready to be served. If prepared in a pan, flip it over and the cake shall slip out. You may then cut them into squares and serve.

For the tempering and the garnish:

  • Heat oil in a pan and add the curry leaves, green chilies, mustard and sesame seeds.Cook for 5 seconds and then add the water, sugar and the lemon juice.
  • Allow it to cook for another 10-15 seconds and pour this over the dhoklas/steamed cakes so that the flavors seep into them.
  • Garnish with grated coconut and coriander leaves. It can be served hot or cold and can be stored for a day, in the refrigerator.

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Kale Cutlets ~the Queen of the Greens

When, “where do you get your nutrition from?” is the most popular questions for vegetarians and vegans alike these days, nature seems to have thrown the answer to us, just in time and that too in abundance ~ KALE.SONY DSCKale is topping the charts in terms of whole food nutrition and pretty much flooding the green grocery section as the show stopper. Well, if we were to discuss the benefits of this leafy produce that belongs to the cabbage family, to enlist that here, would be a mere dishonest job on my side.

5279419_origHowever , I just cannot emphasize less to modestly mention it’s power when it comes to it’s carotenoid nutrient, that supports eye health and even can improve glaucoma and promising doses of Vit K,calcium, magnesium, potassium, omega 3, folates, protein, iron, phosphorus, the B family of vitamins & fiber. Phew! I am sure , I still may have missed some here.

While Kale can be consumed in the form of a salad, even these steamed Kale cutlets here are not a bad variation at all for a change in taste, for treating guests with a healthy starter option, or just to prepare them in advance and store them in the freezer and toss out a patty once in while. Quite a few options here 🙂

Ingredients:

  • A bunch of kale
  • 2-3 boiled potatoes
  • 1 tsp of ginger garlic paste
  • 6 Tbs of dry roasted chickpea flour/gram flour
  • 1/2 tsp of coriander powder
  • 1/2 tsp of cumin powder
  • 1/4 tsp of turmeric
  • 1/4 tsp of carom/ajwain seeds
  • Salt & Pepper to taste
  • Bread crumbs to coat and shallow fry.

To Prepare:

  • Blanch the kale leaves in hot salt water until soft and blend it in a blender.
  • In a hot pan with a tsp of oil, temper with carom seeds and ginger garlic paste and add the kale puree to it and mix well.Add the spices and stir until the excess water dries out and keep aside.
  • Dry roast 6 tbsp of gram-flour in a vessel and keep stirring gently to avoid it from burning or over roasting.
  • In a mixing bowl, add the seasoned kale, mashed boiled potatoes, the roasted gram flour and knead it in a consistency that helps you make small cakes out of it. The gramflour and the potatoes both help in keeping the kale together.
  • Cool this mixture completely at room temperature or in the refrigerator.
  • Your mix is now ready to be used right away or for a cold ‘stored away’ to be served later. 🙂
  • Scoop a a large tbsp of the mixture and make small patties pressing against your palms. Roll them into the breadcrumbs and shallow fry them, flipping gently on both sides.

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Serve hot with a dip of your choice or simply with some classic ketchup.♥

Roasted Beetroot Salad

I haven’t had the inclination to explore much with this rich red colored vegetable apart from just having them party boiled or by making cutlets which of course is wonderfully flavored but most definitely not the most healthy thing to binge on a regular basis.

So finally as the guilt cord struck me, I thought of making a large salad bowl with the Beets as the protagonist and the rest of the veggies that my fridge has in stock for me most of the time and thus arrived the Roasted Beetroot Salad 🙂

Ingredients:

  • 2 Beetroots
  • 2-3 cloves of garlic
  • 1 Cucumber
  • 1-2 Tomatoes
  • Nuts of your choice. I had cashews and walnuts in stock. 🙂
  • Chopped Lettuce
  • Chopped Kale
  •  Lightly Steamed Broccoli Florets
  • Dried Cranberries
  • grated vegan cheese (optional)
  • and some croutons  🙂

Home Made Salad Dressing:

  • 1 Tbsp Olive oil
  • 1 Tbsp Apple Cider
  • 1/2 Tbsp maple syrup

And a drizzle of Vegan Mayo which is completely optional

To Prepare:

  • Preheat the oven to 180 C or 350 F.
  • Cut the beetroots into big pieces along with its skin on. Sprinkle some salt and warp them in foil paper. Once they are roasted and cooled, the skin will peel off easily.
  • In another piece of foil paper, wrap a couple of cloves of garlic drizzled with some olive oil.

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  • Place the foil wrapped beet and garlic in the oven and bake them for at least 20-25 mins.

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  • Meanwhile you can have the rest of the salad ingredients chopped, the cheese grated & the dressing prepared and kept aside.
  • Once the tray is out of the oven, allow it to cool down, unwrap the foils. The beet are now tender and can be peeled off so easily.
  • Crush the roasted garlic and mix in with the rest of the lettuce, kale, tomatoes and other ingredients.
  • chop the beets as per your desired size and mix it along with the rest.
  • Finally, its time for seasoning and the salad dressing to go in and a colorful salad is just so easily ready.

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Enjoy♥

Stuffed Spinach & Corn Mushrooms

I have an extreme fondness for mushrooms especially the brown Baby Bella mushrooms. Not that I am particularly choosy, I also do love the white button mushrooms as well. 🙂 While, I seldom feel that mushrooms have been taken over casually just to be considered as an optional or customary pizza topping, Mushrooms can in general may be more than just what meets the eye.

Apart from the chunky texture and its own natural, partially neutral flavors, these cute smurfs also contains dietary mineral phosphorus, riboflavin, niacin and the B vitamins along with traces of Vit D.

Not only as an added ingredients, Mushrooms stuffed with Spinach or any stuffing of your choice can make them a showstopper by themselves. These mushrooms are an ‘easy to make’ appetizers or snacks with a healthy touch. I personally like the traditional spinach stuffing and thus tried this one out. 🙂

Ingredients:

  • 1/2 to 1 packet of mushrooms
  • 3-4 minced garlic
  • grated vegan Mozzarella or Parmesan cheese of your choice
  • some spinach leaves washed and chopped
  • 1/4 cup of sweet corn
  • salt, pepper & some mixed herb seasoning to taste.
  • 1/3 cup of bread crumbs

To Make:

  • Remove the stems from the mushrooms. Chop them into small pieces & keep aside.
  • Scoop a part of the mushrooms out so as to make room for the filling.img_5173
  • Mince the garlic cloves.
  • In a pan,heat some oil and throw in the minces garlic and the mushroom stems.
  • Add salt, pepper and seasoning and cook until the stems become soft.
  • Now add the chopped spinach leaves & the corn kernels to it and cook on low flame, till all comes together as a nice moist but not a juicy filling.
  • Preheat the oven to 180 C or 350 F.
  • Now, line a baking tray with a foil paper and sprinkle it with some cooking oil or spray.
  • Place the mushrooms upside down on the tray and fill them with a portion of the filling.

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  • Top the bottom filled side with cheese of your choice and sprinkle some breadcrumbs on top.
  • Put the tray into the oven and allow it to bake for 15-20 mins and your done. 😀

Allow it to cool for 2-3 minute and they are just ready to be served and eaten away at once.♥

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