Naan

2/3 cup warm water
1 teaspoon sugar
1 teaspoon active dry yeast
1 1/2 cups all purp flour
1 tablespoon vegetable oil
1 teaspoon salt
aboout 1/4 cup more vegetable oil for brushing the bread

Directions
Put the sugar, yeast and water in a small bowl and mix until the yeast is dissolved. Let stand until it gets foamy, about 10 minutes.

Put the flour in a big bowl. Make a well in the center and add the 1 tablespoon of oil, the salt and the yeast mixture. Mix thoroughly with your hands to form a dough. Add sprinkles of water if needed.

Turn the dough onto a floiured surface and knead for 5 minutes, until dough is smooth.

Return the dough to the bowl, cover with saran wrap and let rise in a warm place for 1 1/2 hours. It will double in size.

When you are ready to bake the bread preheat the oven to broil.

Turn the dough onto a floured surface and knead for 2 minutes. Break off small balls and pat into rounds about 5 inches in diameter and 1/2 inch thick.

Cover a baking sheet with tin foil and grease it well. Place 4 dough rounds on the tin foil and brush the surfaces with oil. Bake for 3 minutes. Remove and turn breads over, brushing with more oil. Return to oven and bake 3 more minutes. Remove and brush with oil again. Return to oven again for an additional 2 minutes, being careful that they don't burn. Wrap in tin foil until you are ready to serve. Repeat with remaining dough.

Source: Naan Bread :: theppk.com Vegan Recipe Database

Vegetable Biryani

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder
2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)
4 Cloves (laung)
1/2 tsp Black Pepper Powder
4 Tomato
1/2 cup Yogurt (curd) {or a mixture of tofu and soy milk blended}
4 tbsp Vegetable Oil
1/2 tsp Mustard Seeds
3 tbsp Dry Fruits (cashew nuts, raisin)

How to make vegitable biryani :

• Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and caraway seeds powder, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute ot till they get pink in color.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Take the yogurt and make it fine by putting in a blender for just 2 rotations. Add this fine yogurt and stir well.Heat it for about 10 seconds.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 3 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.
• Serve the vegetable (veg ) biryani hot with raita and pickle.

Source: Vegetable Biryani Recipe, Veg Biryani, Vegitable Biryani Recipe, Vegetable Biryani Receipe

Baingan Bharta

1 medium Baigan (eggplant)
1/2 cup Cooked green peas
1 Finely chopped onions
1 Finely chopped tomatoes
1 Finely chopped green chilli
1/2 tsp Red chilli powder
1/2 tsp Garam Masala Powder
1/4 tsp Turmeric Powder
3 tbsp Vegetable oil
Salt to taste
Chopped green coriander leaves for garnishing

Preparation of baigan ka bharta :

• Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
• Frequently turn the eggplant upside down, until fully roasted.
• Once done, hold it under cold running water or in a bowl full of water. Cool it and peel off the blackened skin.
• Mash the flesh.
• Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat until light golden brown.
• Add red chilli powder, turmeric powder, garam masala and salt and stir. Add tomatoes and cook until tender.
• Add green peas and mashed baigan (eggplant). Stir well. Fry the baigan bhartha for 5-7 minutes over medium heat.
• Garnish the baigan bharta with green coriander leaves and serve hot.

Source: Baigan Bharta Recipe, Baigan Bhartha, Baigan Ka Bharta, Baigan Bhurta Recipe

Soy Matter

onion 2(finely chopped)
tomato 2(puree)
soyachunks(?) 100 gms (soaked in water for 5 mins) (substitute potatoes and/or cauliflower?)
green peas 20 gms
oil 3 tsp
redchilli powder 1/2 tsp
garammasala 1/2 tsp
few curry leaves
fresh coriander leaves fineychopped
mustard seeds 1/2 tsp
jeera 1/2 tsp
salt to taste

Preparation:

• Heat oil in pan and add mustard seeds, jeera, curry leaves and allow them to burst.
• Add onions and fri till golden brown then add tomato puree and peas with salt and cook till the peas is cooked.
• Add red chilli powder, garam masala and stear till they are well cooked.
• Then add the soaked and stained soyachunks and mix well.
• Cover and cook for 2mins. then serve the soy mutter with fresh coriander leaves on top.

Source: Soy Matter - Uma Mathan

Hara Chana Masala

1.4 kg Hara Chana
50ml oil
4gm ginger and green chilly, chopped
1gm asafoetida
10gm cloves
10gm bay leaf
10gm salt
3gm sugar
Lemon juice
5gm garam masala powder
Garnishes:
5 gm chopped coriander

Preparation:

• Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
• Add hara channa and cook until done.
• Add lemon juice, chopped coriander and garam masala powder.
• Garnish the hara chana masala with chopped corriander and serve hot.

Daal Makhani

1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd (crumbled tofu?)
1/2 cup fresh stirred cream (malai)
2tbsp butter (soy butter)
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste

How to make dal makhni :

• Soak rajma in water overnight.
• Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
• Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
• Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
• Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
• Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
• Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
• Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

Source: Daal Makhani Recipe, Maa Ki Daal, Daal Makhni, Dal Makhani Recipe, Dal Makhni

Palak Paneer

500gms Fresh Palak (Saag)
100gms Paneer How to make paneer (wonder if you can use tofu; there is a tofu product at our local supermarket I think I can use; when I find out what it is exactly I'll post it)
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee (or soy butter?)
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

• Clean and wash palak (spinach) nicely.
• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
• Caution: Don't allow chili powder to burn .

Source: Palak Paneer Recipe, Saag Paneer Receipe, Sag Paneer Recipie

Tofu Cottage Cheese

1/2 lb Tofu
1 tb oil
1 t vinegar or lemon juice
1/2 ts dill
1 t tamari
1 t nutritional yeast

Mash the tofu. Add remaining ingredients and mix well. Chill and serve.

Malai Kofta

For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
For the gravy:
2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

How to make malai koftha :

• Boil the potatoes till tender.
• Peel, mash and add salt to taste.
• Keep aside.
• Mix all the other ingredients for the kofta into a paste.
• Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
• Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep aside.
• Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil begins to seperate.
• Add the pureed tomatoes and the masala powders.
• Add the sugar and the ground peanuts.
• The gravy will begin to thicken.
• You can also add some malai to thicken it some more.
• Mix in some water if necessary.
• When the gravy comes to a boil, add the koftas.
• Heat through and serve the malai kofta.
• Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Source: Malai Kofta Recipe, Malai Koftha, Recipe For Malai Kofta, Malai Kofta Receipe

Sweet and White Potato Salad with Mixed Greens

6 or more servings

1 large sweet potato
4 medium white potatoes, preferably Yukon Gold or red-skinned
1/2 cup vinaigrette (homemade or store-bought), or as needed to moisten potatoes
Salt and freshly ground pepper to taste
4 ounces (or as desired) mixed baby greens
1 cup (1/2 pint) cherry or grape tomatoes, halved
1 medium avocado, peeled and diced
Toasted pumpkin seeds for topping

Microwave the sweet potato for 3 minutes or so, just until done but still nice and firm. Then, microwave the white potatoes, starting with 5 minutes, then adding 1 minute until they, too, are done but still firm. Plunge the sweet potato and white potatoes into a bowl of cold water. If you prefer not to microwave, you can bake all the potatoes ahead of time.

When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.

Line a large serving platter with the greens. Mound the potato mixture in the center.

Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.

Source: Guest Blog by Nava Atlas: An Offbeat Potato Salad | Fatfree Vegan Kitchen

Navratan Korma

Ingredients for navrattan korma :

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream (can substitute with a mixture of silken tofu and soy milk)
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
• Add paneer to the gravy and stir well.
• Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
• Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Source: Navratan Korma Recipe, Navrattan Korma Recipe, Navaratan Korma, Navaratna Korma

Papri Chat

For Puris:
1 1/2 cup Wheat Flour
3 cups Maida
1/4 cup Oil
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/4 tsp Heeng
1 tsp Cumin seeds
1 tsp Ajwain Seeds
2 tbsp Vegetable Oil
Salt to taste

For Green Chutney:
1/2 bunch Coriander Leaves
1/2 cup Grated Coconut
2-3 drops Lemon Juice
1 hot Green Chilli
Salt to taste

For Red Chutney:
4-5 Dates
1 tbsp Tamarind
1/4 tsp Red Chilli Powder
Salt to taste

For Yoghurt Mix (not vegan; optional):
4 cups Yoghurt
4 tbsp Sugar
2-3 Curry Leaves
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
Salt to taste
2 tsp Oil

Other:
2 Potatoes

Method:

Making Puri:

• Crush the cumin seeds and the ajwain seeds coarsely in a mixer.
• Mix maida, wheat flour, red chilli powder, turmeric, salt, hing,oil, crushed cumin and ajwain seeds together.
• Knead a little hard dough adding water.
• Roll out very small even size round puris of the dough.
• Deep fry them in oil and keep aside.

Making Green Chutney:

• Make the green chutney by mixing grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chillies in a mixer to make a fine paste. Keep aside.

Making Red Chutney:

• Make the red chutney by boiling the dates and tamarind together in water till they are cooked. Then crush it in a mixer to make a fine paste. Add salt and red chilli powder to it. Keep aside.

Making the Yoghurt Mix

• Beat the yoghurt nicely and add to it sugar and salt. Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt.
• Mix it thoroughly and keep aside.

Final Steps:

• Now boil the potatoes and mash them. Add salt and little chat powder to it.
• While serving, lightly crush the puris little. Put one tbsp of mashed potatoes. Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and red chutney ovey it. Sprinkle little red chilli powder and chaat powder and serve!

Source: Papri Chat Recipe, Recipe Of Papri Chat, Papri Chaat Recipe, Recipe of Papri Chaat, Recipes Of Papri Chat.

Vegetable Samosa

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.

Source: Samosa Recipe, Indian Samosa Recipe, Vegetable Samosa Recipe, How To Make Samosa, Receipe Of Samosa

Vegetable Pakora

1 cup Chickpea Flour (Besan)

2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion

How to make vegetable pakora:

• Boil the potato until just tender, peel and chop finely.
• Finely chop cauliflower and onion. Shred the cabbage and spinach.
• Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375°.
• Drain pakoda on paper towels and serve immediately.
• Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Source: Vegetable Pakora Recipe, Vegetable Pakoda Recipe, How To Make Vegetable Pakora

Aloo Tikki

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp garam masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tiki :

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

Source: Aloo Tikki, Recipe For Aloo Tikki, Aloo Tiki, Aloo Tikki Recipe

Vegan Lasagna...No not Vegetable Lasagna

With a twist MEXICAN!!!
















I made this from a recipe I found online like a couple weeks ago and don't remember the details of how exactly I made it. I think I made some very minor variations on it, but as a whole it stands as magnifique!

Fat Free Vegan Kitchen: Mexican Lasagna

Mac & Cheese; No Cheese?!?

Believe it or not I thought of this one all by lonesome.

A while back my wife I went to our specialty store (Apple Valley) because we needed a few things. Vegan cheese slices was one the other was nutritional yeast. 'Nutritional yeast', I thought. For what? She tells me it's a substitute for cheese. Turns out that you just don't sprinkle it onto your "burger" and magically get a nice slice of swiss cheese.

However, I have discovered you can do quite a bit with this product wherever a powered cheese ingredient is present and then substitute.

Mac & Cheese vegan style.

Let me say a little bit about my cooking style...ad lib. That out of the way I will just say this. When using nutritional yeast you need very little while adding to the mixture of whatever you are concocting; as it thickens quite quickly with minimal amounts. Very much like corn starch or rue.

Ok, to the "recipe".

Get your: Elbow macaroni, salt (we use sea salt), plain soy milk, vegan butter spread and...nutritional yeast.

Boil the macaroni to your preference with some oil (olive oil so your noodle doesn't stick) drain.
Place the noodles back in the pan after reducing to low heat.
Add the soy milk and vegan butter (again by preference; some like it soupy and some like it dry).
Place back on the burner under low heat; stir and add salt to taste then let the "butter" melt.
While stirring add the nutritional yeast one large pinch at a time (yes, give it time; blend it in until it seems to have thickened enough, then add some more if you think it needs it).

That's it.

You could add other seasonings as you see fit. My wife loves gargantuan amounts of garlic.

Variation: Creamy
Substitute macaroni with cavatappi. After draining the pasta you would add nayonnaise (soy mayonnaise).

Note:
I have found that adding just a dash or two of cumin REALLY adds a rich flavor. Be careful as not to add too much because that is all you would taste.