Bean and Grilled Veggie Sliders with Coriander Cashew Sauce

I finally got around to making these Bean Burgers.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

I'm a big fan of Burgers and a bigger fan of Bean Burgers. If I see a Bean Burger on the menu, you can be sure I'm ordering it. Regular Bean Burgers are usually just mashed beans shaped into a patty and fried. They are mushy and generally low on spice. So when I set out to make my Bean Burgers, I knew I wanted to add another element to it, another flavor, something that would make my Bean Burger tastier and juicier. TA-DA! Grilled Veggies.

Grilled veggies are the best, aren't the? Low on calories, high on health, super high on taste, and absolutely vibrant to look at. This burger was a marriage of two of my favorite things.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

So let me tell you what's about to go down:
  • A crispy golden SHALLOW FRIED patty made from beans, grilled vegetables, garlic, sauteed onions and cabbage, red chilli powder and oat flour. 
  • A creamy VEGAN sauce made by blending cashews with garlic, coriander, lime and salt. Juicy creamy green goddess goodness.
  • Tomato and Onion slices, just to UP the fresh quotient and to add crunch without any effort at all.
  • Multi grain buns. 
Now tell me that isn't healthy!!

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

Just because it is healthy, does not mean it is losing out on taste or texture. The Bean Patty is everything it should be. It has beans that are hearty and filling. The grilled veggies are coarsely blended with the bean mixture and add a bite to the otherwise plain burger. With each bite you get a different mix of grilled vegetables, so you'll never be bored. I grilled my veggies with very little olive oil in the oven. I used a mix of colored capsicums or peppers and zucchini. The sauteed onions add a much needed sweetness. And the cabbage.. well, I had the cabbage, so I tossed it in. It adds to the texture, but can totally be skipped. Garlic, chilli and salt are a given, so no discussion there. Oat flour - I know this just upped the health factor, but that's not why it is there. The entire patty is made of only wet ingredients, there is nothing else to soak up the juices. Juiciness is needed, but excess of it will make the patty very soft and fragile. The oat flour was added to soak in the excess liquid and give enough strength to the patty, so I could shape it and fry it. This can be replaced with bread crumbs.
How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com

Next comes the coriander cashew sauce. Simplest sauce ever!! Soak cashews in hot water for 15-20 minutes. Then drain and blend with chopped coriander and garlic. Squeeze some lime juice, add some salt and pepper. Done!!  There is literally no cooking involved here.

I made sliders instead of burgers, just coz they are so much fun to eat. You can make regular burgers with the same recipe, just adjust the quantities.

How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com


If you liked this, you may also like:


Bean and Grilled Veggie Burger with Coriander Cashew Sauce


How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.comBean and Grilled Veggie Burger with Coriander Cashew Sauce is a vegan burger with a patty made from grilled vegetables and red kidney beans and has a sauce made from coriander and cashews.

Recipe Type:  Snacks
Cuisine:            International
Prep Time:     1 hour
Cook time:     30 minutes
Yield:                8


Ingredients:


Bean and Grilled Veggie Patty


3/4 cup Red Kidney Beans, cooked
1/2 cup Mixed Vegetables, chopped (Red Capsicum, Yellow Capsicum, Green Capsicum, Zucchini)
2 Onions
1/4 cup Cabbage, sliced (Optional)
2 tsp Garlic minced
1-2 tsp Red Chilli Powder
1/2 cup Oat meal
2 tsp Olive Oil
4-5 Tbsp Oil
Salt to taste

Coriander Cashew Sauce


18-20 Cashews
1 handful Coriander leaves
1-2 Garlic cloves
1 tsp Lime Juice
Salt to taste
Pepper to taste

To assemble the Bean Burger


8 Multigrain Slider Buns
1 large Tomato
1 Onion

Method:


Bean and Grilled Veggie Patty


To grill the vegetables, lay the chopped vegetables onto a baking sheet and drizzle the olive oil on them. Sprinkle salt, mix well. Grill for 15-20 minutes until slightly charred.
Heat 3 tsp of Oil in a shallow pan and add slices onions. Saute until the onions have browned slightly. Remove and keep aside.
In the same pan, add 1 tsp of Oil and saute the cabbage, (if you are using it) until it wilts slightly.
Grind the oatmeal to powder.
In a food processor or a mixer, add the beans, grilled veggies, garlic, sauteed onions and cabbage, read chilli powder, oat flour and salt. Pulse until the mixture sticks together but it still coarse.
Form 8 patties and keep aside.
Heat the remaining Oil in a small pan and add the patties one by one carefully. Do not crowd the pan and I suggest frying them in batches.
Flip the patty when one side browns. Cook until both the sides are brown and crispy.

Coriander Cashew Sauce


Soak the cashews in hot water for 15-20 minutes.
Blend to a smooth paste along with the coriander, garlic and a little bit of water.
Squeeze in the lemon juice and add salt and pepper. Mix well.
To assemble the burger, heat the burger buns and spread the cashew sauce on the lower bun.

To assemble the Bean Burger


Place the patty on the lower bun and top it up with sliced tomato and onions.
Add a big dollop of the cashew sauce and place the upper bun.
Serve hot.


How to make vegan bean burger recipe grilled veggie burger vegan slider cilantro cashew sauce coriander cashew sauce www.oneteaspoonoflife.com


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Pathrode Dosa | Uppu Menasu Dosa | Uppu Khara Dosa


Happy Weekend Guys!!

 How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com


Isn't it a wonderful feeling that you get to wake up when you want and for once your life is not ruled by technology. No alarms to snooze, no water heaters to be turned on, no bus / train to miss. So Saturday breakfast is usually something relaxed, that does not need too much effort, but definitely not something like a zero effort cereal. I love cooking traditional recipes on weekends when we get to sit down and enjoy a meal while it is still hot.

Pathrode Dosa also sometimes called Uppu Khara Dosa or Uppu Menasu Dosa is a dish from Mangalore and its surroundings. Rice grows abundantly there and almost every meal out there has rice as their hero.

Pathrode Dosa is a very similar to the Menthe Pathrode recipe, the only difference being there the entire batter is steamed and then fried, while here it is spread on a tava or a griddle and cooked.

 How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com


To make Pathrode dosa, you need to soak rice for 2-3 hours and then grind it as fine as you can. Let that rest for 30 mins to an hour. For the masala, you can either use fresh coconut or onion depending on what you have available with you. Grind the onion or coconut with tamarind pulp, red chillies and coriander powder to make a coarse thick masala. Add the masala to the rice batter along with some salt and chopped up fenugreek or methi leaves to make Pathrode Dosa batter. Add water to adjust the consistency. You can replace the methi leaves with spinach or any peppery leaf, or just leave it out. Spoon out the batter and spread it a little on a hot greased tava or griddle. Flip when one side is cooked and cook until the other side is browned.

If you don't want to wait 3 hours for your breakfast, I don't, just soak the rice the previous night for 2-3 hours or you can soak it the previous morning. Grind it at night and leave it covered on the counter overnight at room temperature. Make the masala fresh in the morning and add it to batter just 10-15 minutes before making. Don't add any salt to the batter if leaving it overnight and don't add the masala overnight either.

You have to serve this dosa hot like all other dosas. You can serve this dosa with chutney or butter, or even just plain. It has enough flavour to stand up on its own.

Try out this Tondekayee Chutney to go with the Pathrode Dosa.

 How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com


If you liked this, you may also like:
  • Mysore Masala Dosa - A rice and lentil pancake that has a chilli and garlic chutney spread on the inside and stuffed with a potato bhaji.
  • Instant Ragi Dosa - Instant dosa or crepe  made with rava or semolina and ragi flour (finger millet flour).
  • Instant Wheat Dosa - Instant savory dosa or pancake made with whole wheat flour.







Pathrode Dosa | Uppu Menasu Dosa | Uppu Khara Dosa

How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com
Pathrode Dosa is a pancake made with rice, spices and fenugreek or methi leaves. It is vegan and gluten free. 

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     3 hours
Cook time:     30 minutes
Yield:                8 to 10


Ingredients:


1.5 cups Dosa Rice or any Regular Rice
1/2 cup grated fresh Coconut or 1 Onion
2 tsp Coriander Powder
3-4 dry Red Chillies or 3/4 tsp Red Chilli Powder
1/2 tsp Tamarind pulp
A handful of Fenugreek leaves or Methi leaves
1 cup Water
Salt to taste
Oil for frying

Method:


Soak the rice for 2 hours.
Drain out the water from the rice and grind it with very little water to get a smooth batter. Let it rest for 30 mins to 1 hour.
Grind together the coconut or onion along with the coriander powder, tamarind and the dry red chillies into a fine masala paste. Use 1/4 cup of water to help the grinding.
Wash the methi leaves thoroughly and chop it finely.
Add the masala paste and the chopped methi leaves to the rice batter.
Add salt and the remaining water and mix well.
Heat a griddle and grease it.
Once the griddle is hot, pour a ladle of the batter on to the griddle and gently spread it.
Cover and cook for 45-60 seconds on medium heat.
Spoon a little oil on the top and flip the dosa.
Cook for another 45-60 seconds or until the dosa is cooked through.
Serve hot.

How to make uppu khara dosa / uppu menasu dosa / Pathrode Dosa recipe at www.oneteaspoonoflife.com




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Tondekayee Chutney | Tendli Chutney | Tindora Chutney


Today was Potluck at office. I took Dahi Kebab and Pathrode. My other friends got some really amazing dishes that I not only ate but packed in a box and got it home for dinner to share with my family.

How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com

Lunch was definitely my only extravagant meal of the week. I've been eating super simple food all week. More because the weather is just awesome and I cannot be coaxed out of bed to cook. It's been drizzling all through the week and it is cold outside. Perfect weather for snoozing, don't you think?

So what food does a lazy me cook or eat? Dosa and Chutney! I can eat that all week long and not get bored - true blue South Indian at heart and stomach. 

Let's get real, 50% of the taste of the dosa comes from its accompaniment, whether it is chutney or sambar. But I'm totally a chutney girl. So throughout this blog, you'll find me talking chutney many a times. And this Tondekayee Chutney is just one among my favorites. 

How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com


There is this little cart or gaadi near my house that makes awesome pillowy soft dosa and idli. It is a simple affair and very economical. The dosa is always served with 2 chutneys, a green coriander-coconut chutney and a red chutney. For a long time I believed the red chutney was made from tomatoes, so every time I made the chutney, I was always left wondering why my chutney tasted so different from his. I found out from Raj that the red chutney is actually made from ripe tondekayee (tendli | tindora | ivy gourd). The non foodie in the house knew more about chutneys than I did, what a shocker for me.

To make this chutney you need ripe tondekayee, the ones you usually throw away as they are squishy and mushy. Quarter the tondekayee and fry them up along with red chillies, garlic, chana dal (split bengal gram) and urad dal (split black gram). Grind it along with tamarind, salt, jaggery or sugar and a little water to a smooth chutney once the mixture has cooled. Add a tempering of mustard seeds and curry leaves, and enjoy your crispy hot dosa with this red chutney.

How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:




Tondekayee Chutney | Tendli Chutney | Tindora Chutney


How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com
Tondekayee Chutney | Tendli Chutney | Tindora Chutney is a South Indian chutney made from ripe ivy gourd and mixed dals. 

Recipe Type:  Side
Cuisine:            South Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:                1 bowl


Ingredients:


18-20 ripe Tondekayee (Tendli or Tindora or Ivy Gourd)
2 dry Red Chillies
2-3 Garlic cloves, peeled and crushed
1.5 Tbsp Chana Dal
0.5 Tbsp Urad Dal
1 tsp Tamarind Pulp
1/2 tsp Jaggery powder or Sugar (Optional)
4-5 tsp Oil
1/2 tsp Mustard Seeds
1 sprig Curry Leaves
Salt to taste
Water as required

Method:


Wash and chop the tondekayee into quarters.
Heat oil in a pan.
Add the chana dal, urad dal and red chilli and fry for 2-3 minutes on low heat until the dals are slightly browned.
Add the garlic and chopped tondekayee and mix well.
Cover and cook for 8-10 minutes on low heat.
Remove from heat and allow to cool.
Grind the fried mixture along with tamarind, jaggery, salt and 2-3 Tbsp of water into a coarse paste.
Remove to a serving bowl.
Heat the remaining oil in a small pan and add the mustard seeds. Once they splutter, add the curry leaves and immediately pour this tempering onto the chutney.
Serve the chutney with rice or dosa.
It stays fresh for around 7 days in the fridge.


How to make tondekai or tindora or tendli or ivy gourd chutney recipe at www.oneteaspoonoflife.com

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Savory Puffed Rice | Murmura Chiwda | Churmuri Chiwda | Khara Kadle Puri | Bhadang

It was such an awesome day to sleep in and do absolutely nothing...

How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

Unfortunately, it was a Tuesday!! Working day, guys. 

There is nothing worse than having to work on a day as cold, humid and lazy as today. Well, may be getting stuck on an island with no chocolate is worse, but hey, let's stick to reality. 

There is also something about cold rainy days that gets my appetite worked up. I'm always HUNGRY... Well, I'm "always" hungry most other times as well, but this rainy day hunger is different. It is just not my stomach, but my heart and my head as well that craves all sorts of deep fried goodness and endless cups of piping hot tea.

How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

I know deep fried food is bad especially when I've missed 4 days of my workout. The first was justified, I was super tired and my back ached. But the other 3 days were just plain laziness and excuses. So no matter how much the heart or the head craves, I let my guilty conscience take over and snacked on this Savory Puffed Rice (Murmura Chiwda | Churmuri Chiwda | Bhadang | Khara Kadle Puri) the whole day with at least 3 cups of tea. 

I've always loved Savory Puffed Rice,what's not ot love in it? It's crispy, it's light, it is spicy without being overpowering, and the best part - Peanuts, I make sure every handful has a minimum of 2 peanuts in it.

Savory Puffed Rice | Murmura Chiwda | Churmuri Chiwda | Bhadang | Khara Kadle Puri is plain salted puffed rice that has been mixed with a tempering of mustard seeds, curry leaves, peanuts, fried gram, dry red chillies, turmeric powder, salt and a little bit of sugar. See how easy that is? The list of ingredients may seem long, but the best part of making something from scratch is infact that you can omit what you don't want. Skip what you don't have. Just make sure you have turmeric and salt. A lot of people I know add a lot more ingredients like dried coconut slices or cashewnuts or fried garlic to their chiwda, but I prefer the basic one with just fried Peanuts.

The instructions to make this Savory Puffed Rice must be the shortest ever on One Teaspoon Of Life... All you need to do is, heat oil, and then add mustard seeds. Once they splutter, chuck in the peanuts and fried gram. Fry them until the peanuts are slightly browned, then add everything else and mix and pour onto the Puffed Rice or Murmura or Churmuri or Kadle Puri. Carefully (cause the oil is hot), mix everything until every grain of puffed rice is bright yellow. Initally use a spoon to mix, but later, just get your hands dirty and mix it. If you feel anything is lacking, like turmeric or you feel you need more peanuts ( I always feel I need more), just heat a little oil, add whatever is missing and pour that oil to the puffed rice and mix again.

This is just the basic snack, there is so much more you can do with it. You can use it as a base for Bhel Puri instead of plain murmura or chop up some onions, tomato and coriander, mix well and enjoy a quick fresh snack. It also makes a great travel snack - a lot of vegetarians travelling abroad usually carry it or like me, you can just snack on it when stuck in traffic on your way back from work (and you don't have to even feel guilty about it)

How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

Store it at room temperature in an air tight box and it will easily last you 3-4 weeks. 

Savory Puffed Rice is easily available at local stores, but I've found that many a times, the store bought one smells like old oil. Also, they skimp on the peanuts and load it up with dried coconut or sugar, both of which I don't enjoy. I assure you, what you make at home is definitely better than the one at the store.

There is just one thing you need to remember, use the crispiest puffed rice (murmura | churmuri | kadle puri) you can find. And preferably one that does not have sand in it. If you are based out of Bangalore, I highly recommend the one from Nilgiris, it's the best I've found till date - clean and crisp and it stays crisp longer.

How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:




Savory Puffed Rice | Murmura Chiwda | Churmuri Chiwda | Khara Kadle Puri | Bhadang


How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.comSavory Puffed Rice | Murmura Chiwda | Churmuri Chiwda | Khara Kadle Puri | Bhadang is a simple crispy snack made by mixing plain puffed rice with peanuts and spices.

Recipe Type:  Snacks
Cuisine:            South Indian
Prep Time:     5 minutes
Cook time:     20 minutes
Yield:                200 gms

Ingredients:


200gms salted Puffed Rice (Churmuri / Kadle Puri/ Murmura)
1/3 cup Oil
4-5 Tbsp Peanuts
1 Tbsp Fried Gram
1 sprig Curry leaves
1/2 tsp Mustard Seeds
1 tsp Turmeric Powder
4-5 dried Red Chillies
1/4 tsp Red Chilli Powder
1/2 tsp Sugar
Salt to taste

Method:


Pour the puffed rice to a large bowl or onto newspapers and keep aside.
Heat oil in a small pan and add the mustard seeds.
Once the seeds splutter, add the dry red chillies, peanuts and the fried gram and fry until the peanuts are slightly browned.
Add the curry leaves, turmeric powder and salt.
Allow it to cool for 1-2 minutes and then pour onto the puffed rice. Add sugar and red chilli powder.
Using a spoon mix the oil with the puffed rice until the mixture is cool enough to handle with your hands.
Now using your hands, mix well until every grain of puffed rice is bright yellow.
Adjust the salt and sugar as required.
If you feel the need to add anything else like turmeric powder or peanuts or curry leaves, heat a little more oil and add the ingredient to it and then add it to the puffed rice. Mix well.
Store at room temperature in an air tight container after it cools.


How to make vegan murmura chiwda or churmuri chiwda or bhadang or khara kadle pure recipe at www.oneteaspoonoflife.com

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Mushroom Biryani

It's good to be back... especially with flavorful dish like Mushroom Biryani.

How to make mushroom biryani recipe at www.oneteaspoonoflife.com

I've had a family filled weekend since my last post and days and days of writer's block.

I attended the first family wedding in over 2 years and what fun it was! I got to meet my cousins, aunts and uncles, eat good South Indian food and the best part was I got to dress up. Out came all those heavy Silk Sarees that I had tucked to the back of the cupboard. LOVED wearing every one of them.

Before the wedding, my palate had somehow mellowed down and I was more for eating less spicy and blander food. No known reasons for the change, but it was definitely not welcome. But the spicy South Indian Rasam-Rice managed to wake up the taste buds and then they craved more spice.

When I think of spicy food, I always think of Biryani. Biryani is usually meat cooked along with lots of spices and rice. But in India, we vegetarians are super lucky, cause there is always a vegetarian version of a non vegetarian dish, so we never miss out on the flavors. I've made vegetable biryani many times before, but this was my first time making Mushroom Biryani and with all my love for Mushrooms, there was really no way I could not LOVE this biryani.

How to make mushroom biryani recipe at www.oneteaspoonoflife.com

Unlike the biryanis I've made before, I did not half cook anything and layer anything. This is a simple biryani - cook the rice until done, cook the mushroom masala until done and then just mix the two well to get a flavorful Mushroom Biryani.

To make the perfect Mushroom Biryani, you need 3 things:
  1. Rice:  Biryani is as much about the rice as it is about the meat or the vegetables. Different regions use different varieties of rice, with Basmati being the most popular rice. Long grained fragrant Basmati Rice is perfect for Biryanis, and that is exactly what I used. Rice is washed and allowed to soak for 30 minutes, until it is cooked along with whole spices to enhance its taste.

  2. Mushrooms: The hero of the dish is definitely the mushrooms. Either keep the mushrooms whole or half them. Anything smaller than that and the mushrooms will be lost in the Biryani. Mushrooms are cooked along with onions, ginger-garlic, tomato puree, yogurt, spices and herbs. In traditional style, a paste of browned onions is also added to the mushroom masala. Use any large mushrooms you can find. 

  3. Spices: Any biryani is incomplete without an array of whole spices. A mix of cinnamon, clove, pepper, green cardamom, black cardamom, cumin seeds, bay leaf and nutmeg is added to the rice as well as to the mushroom masala. Whole spices have a long shelf life and it's good to have your pantry stocked with them. However, if you have run out of spices or don't use them much, you can replace the spices in the mushroom masala with store bought Biryani Masala ( spice powder).
Always serve your Mushroom Biryani piping hot. Raita or Salan make for great accompaniments with the Biryani.

How to make mushroom biryani recipe at www.oneteaspoonoflife.com


If you liked this, you may also like:


Mushroom Biryani


How to make mushroom biryani recipe at www.oneteaspoonoflife.com Mushroom Biryani is Basmati rice cooked along with whole spices and mushrooms.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     45 minutes
Yield:                Serves 2-3

Ingredients:


For the Biryani Rice:


1.25 cups Basmati Rice
1 Bay leaf
2 Cloves 
1 Green Cardamom
0.5" piece Cinnamon
1 tsp Salt
2.5 cups Water

For the Mushroom Masala:


15-20 Button Mushrooms
2 Onions, large
1 Tomato, medium
0.5 cup Yogurt
1" piece Ginger
5-7 Garlic cloves
0.5 tsp Turmeric
1 tsp Red Chilli Powder
0.5" piece Cinnamon
1-2 Cloves
1 Bay leaf
5-6 Black Peppercorns
0.5 tsp Cumin seeds
0.25 tsp grated Nutmeg
1 Green Cardamom
1 Black Cardamom
0.5 tsp Garam Masala
Handful of fresh Mint leaves
Handful of fresh Coriander leaves
5-6 Tbsp Oil
Salt to taste

Method:


Wash the rice twice and keep is aside.
Halve the mushrooms and keep aside.
Slice the onions.
Chop the tomatoes finely or puree the tomato.
Crush the garlic and ginger to form a paste.
In a pan, heat 3 Tbsp of Oil. Once the oil is hot, add 3/4 the onion and fry on low heat until the onions brown. Stir frequently, taking care not to burn the onions.
In a large kadhai or saucepan, add water, salt and spices and allow it to come to a rolling boil.
Add the washed rice and cook on medium heat until the rice is almost done. Drain out the excess water and spread the rice out in a large plate to cool. This will prevent the rice from becoming sticky.
Heat the remaining oil in a clean pan or kadhai.
Add the remaining onions and the whole spices and cook until the onions are cooked.
Add the ginger garlic paste and fry it for 2 minutes, stirring frequently.
Add the chopped tomatoes and fry for 4-5 minutes or until the tomatoes are soft.
Add the halved mushrooms and salt as required. Cook for 5 minutes on low heat.
Keep aside 1 Tbsp of browned onions, and puree the rest.
Add the onion puree to the mushrooms and fry for 1 minute.
Whisk the yogurt and add it to the mushrooms. Add the turmeric powder, red chilli powder and garam masala and simmer on low heat for 5 minutes.
Add chopped mint and coriander leaves and cook for 2-3 minutes.
Pick out the whole spices from the rice and fluff up the rice with a fork to separate the rice grains.
Add the rice to the mushroom masala and mix well. 
Add salt as required and mix well.
Cook for 2-3 minutes.
Garnish with the remaining browned onions and serve hot.


How to make mushroom biryani recipe at www.oneteaspoonoflife.com




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Potato, Peas and Broccoli Mash

Move over regular potato mash, a healthier one is here!

How to make healthy vegan potato mash at www.oneteaspoonoflife.com

Yes, no butter and not just potato, it's loaded with the goodness of green peas and broccoli. Yes, broccoli. It has extra virgin Olive Oil and mint, salt and pepper. So you see, it isn't lacking in flavor. It definitely isn't lacking in color, Go Green Guys! and it is healthy. And no one will ever find out it has broccoli hidden in it.

Let's be honest, this isn't really my recipe. It is Jamie Oliver's. I'm a big fan of Jamie's 30 minute meals and I try to not miss any of them. While the main course is usually some form of fish or meat, he makes some really nice vegetarian sides. This is just one of them. I loved the sound of it, and now, the taste too...

Before I made the mash, I was wondering what to pair with it. Usually, mash is paired with some kind of meat (Google said the same). I've usually had mashed potato with a vegetarian sizzler or with veggie burgers. It will also go great with a lot of vegetarian options, such as:
I mean, serve it with anything big and chunky with a lot of texture and flavor and no one will complain. 

How to make healthy vegan potato mash at www.oneteaspoonoflife.com

I was super bored to make anything to go along, so I made it a main instead of a side. We ate it just like that and did not mind at all.

Do you have leftovers that you don't know what to do with? Do what I did, I stuffed them along with some cheese in between butter slathered slices of bread and grilled it to make an extremely delicious sandwich. After this, you'll make the mash just for the sandwich.

The quantity of the ingredients is just a loose guideline, I'd say add more or less of each of the items based on your taste.

How to make healthy vegan potato mash at www.oneteaspoonoflife.com


Potato, Peas and Broccoli Mash


How to make healthy vegan potato mash at www.oneteaspoonoflife.comHealthy vegan potato mash with added green peas and broccoli. Adapted from Jamie Oliver's 30 minute meals.

Recipe Type:  Side
Cuisine:            International
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:                Serves 2-3


Ingredients:


3 Potatoes, medium sized
0.5 cup Green Peas, frozen or fresh
0.5 cup Broccoli florets, loosely packed
Handful of mint leaves
3-4 Tbsp Extra Virgin Olive Oil
Pinch of sugar
Pepper to taste
Salt to taste
Water as required

Method:


Peel and dice the potatoes.
Pressure cook them with water until they are done. Around 5-8 minutes or 2-3 whistles.
Wash the broccoli thoroughly and add it along with the peas to the pressure cooker and cook for 3-5 minutes or 1 whistle.
Drain and leave aside to cool for 5 minutes.
Finely chop the mint leaves and add a pinch of salt.
Add 1 Tbsp of boiling hot water and a pinch of sugar.
Mix well and keep aside for 5 minutes.
Mash the potato, peas and broccoli.
Add extra virgin olive oil, salt, pepper and the mint sauce and mash until creamy. If you would like to make this recipe vegetarian instead of vegan replace the oil with 1-2 Tbsp of butter.
Serve it hot.


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Travel to Cambodia - What to see? (Part 2)

Hiya folks!!

How was the weekend? I'm still reeling from the workload that accompanies return from a vacation. Dusty house cleaned, groceries purchased and laundry just doesn't seem to get over. But then, when the vacation was worth all the work post it, I should not complain much.

Last week, I posted about how we felt about Cambodia and its people (we LOVED them!), how to get there, where we stayed, some very personal views on the food and night life and some tips regarding visa and currency. You can read all about it here.

This post is all about why we went there in the first place - the Temples and the magnificent ruins. Some things can rarely be described in words, like the beauty of the Taj Mahal, the mesmerizing effect the temples had on me is one such thing. While Angkor Wat is the symbol of Cambodia, there are a lot more temples and ruins to be seen here.

The temples are divided into the small circuit and the grand circuit with a different set of temples covered in both the circuits. It takes 1 day per circuit, so keep aside at least 2 days just for the temples. You can buy a daily pass of $20 or you can buy a 3 day pass for $40 (obvious choice!). The 3 day pass allows you to visit the temples on 3 non consecutive days.

Some general tips:
  • Wear good walking shoes. There is a lot of walking involved as the tuk tuk can only drop you at the gate. There are also lots of stairs to climb to see most temples. Be prepared.
  • Carry lots of water. The amount of climbing and walking you will do along with the tropical heat, is bound to make you thirsty. They sell "Cold Coconut" (chilled tender coconut) outside most temples, don't miss it.
  • Carry caps, hats, umbrellas. The sun is strong as in all tropical countries, you will feel the heat by 10am. If you are travelling in the rainy season, don't forget to carry an umbrella, it rains very heavily.
  • Sunscreen up to protect your skin.
  • Dress up conservatively. Wear something that covers your knees (no shorts) and a top with sleeves. Sleeveless tops or tops with really short sleeves are not allowed inside. Alternatively, you can carry a scarf or a stole to cover up your arms and a wrap-around to cover your legs while entering a temple.
  • Shop for cheap t-shirts, pants, souvenirs outside the temples. You can get t-shirts for $1 and pants for $1-$2 here. The same will cost you a little more at the night market - $2 for t-shirts and $2-3 for pants. 
  • Do not buy anything from the children selling trinkets outside the temples. This encourages them to skip school.
  • Be aware that you will not get phone signal inside a lot of these temples. So decide with your driver where you will be meeting up after seeing the temple.
  • If you don't want to take a guide, read up before you go so you can relate to the temple. The grand circuit does not require a guide, but I recommend a guide for the small circuit.

Small Circuit:


The small circuit covers the temples and complexes of Angkor Wat, Angkor Thom (Baphuon, Bayon, Palace, Elephant Terrace), Ta Keo, Ta Prohm, Banteay Kdei, Srah Srang and Phnom Bekhang.  There are a lot of smaller temples on both the circuits that you can see if you have the time and inclination.
Most of these temples are Hindu in origin, while some are Buddhist. No worship happens in most of them anymore. In the words of our guide, Mr. Chanty, "First there was Hinduism, then Buddhism and now Tourism". Aptly said, I think. But still to respect the sentiments of the place, it is expected that you wear clothes that cover knees and shoulders. No shorts or sleeveless tops allowed.

Although this is called the small circuit, it is the more hectic one of the two circuits. A lot of walking and climbing happens here. If you are short of time and can only do one day of temples, do this circuit.

Angkor Wat:


The main attraction of Cambodia. It has become so famous, it is even on their flag. You have not seen Cambodia, until you have seen Angkor Wat. It is the largest religious complex in the World and a UNESCO world heritage site.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

While most of the Khmer Empire kings worshiped Lord Shiva and built temples for him, Angkor Wat is different, it was built in worship of Lord Vishnu. A Vishnu statue still stands there today in one of the chambers. Over the years, the temple was converted to a Buddhist temple. Although, no worship is officially performed at the temple, the inner sanctum or the Bakan is closed for public on certain auspicious Buddhist days according to the Lunar Calendar. The Bakan is not a very stable structure and hence, at a time, only 100 people are allowed inside. The staff manages that well, you needn't be worried. Most people stay inside for 10-15 minutes so the queue moves fast. Pregnant women, children below 12 years and people with cardiovascular diseases aren't allowed to climb to the Bakan, but don't worry, if you are in any of the 3 categories, you aren't missing much. There is so much to see even without the Bakan.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com
Ram, Laxman and Hanuman
The walls of the temple have carvings of the Kurukshetra war on one wall and Ramayana on one wall. There is Sagar Manthan depicted too. There are carvings of how hell, earth and heaven were imagined to be. Taking a guide along is highly recommended. While all of us already knew all the Mahabharata and Ramayana stories, we would not have been able to identify them on the walls. Our guide helped us in identifying them. If you are unaware of the Hindu epics, it would help to read a brief about them online, before going to the temple to appreciate the beauty of the carvings.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Angkor Wat is unusual in its facing. While most Hindu temples face the East, Angkor faces the West. This is one of the reasons it make a beautiful Sunrise spot when the sun rises from behind the temple. People gather as early as 5am to catch a spot to view the temple's reflection in the water just around sunrise. It is a beautiful sight and I would say try to go if you can. Most hotels pack a breakfast box or like us, you can return to the hotel, have breakfast and then proceed to the next spot.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Bayon:


The temple of faces, that's what this is. There are so many smiling faces carved all around. There are supposed to be 216 faces carved out of sand stone here. The faces are supposed to represent the king who built the temple. It is one of the newer temples in the complex and was built as a Buddhist Temple as opposed to a Hindu Temple. Definitely not to be missed. You will see similar faces all across the temple gates or Gopuras.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Baphuon:


This temple is right near the Bayon temple. It was built in worship of Lord Shiva. Due to the war, the restoration of this temple also was not completed. Be aware that there is a lot of climbing to be done here. There are stairs but they tired me out. But the silver lining was the view from the top. It was beautiful.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Palace and Elephant Terrace:


A part of the original palace still survives but you aren't allowed to enter it.
The Elephant Terrace is just a platform from which people watched men training elephants.
You can give both a miss, if you are short on time or too tired to walk.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Ta Keo:


This was meant to be a Shiva temple, but it was never completed. The climb to the top of this temple is very steep and it is better if done either earlier in the day when the sun is low. There are 2 levels to the temple, there are wooden stairs present to reach the first level (they are also pretty steep).When we went here it was raining, and that brought down the temperature, making it easier for us to climb at around 3pm. If you are tired or unable to climb much, you can give this temple a miss.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com
Sprinting to the top, obviously, I'm losing :(

Ta Prohm:


The jungle temple, Lara Croft temple, it is known by many names, but the official name is Ta Prohm. This temple has been made famous by the movies shot here. The beauty of this temple, or rather it's ruins lies in the fact that the forest around the temple, has taken over the temple. This is where nature got married to man made structure.


What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

The temple was abandoned for very long and in this period, Mother Nature showed its might and trees have grown into the structure and in many places, it is these trees that are helping the structure stand erect. This temple was built to honour the King's mother. This temple is being restored by the Archaeological Society of India and there are no plans to cut any of the trees growing on the temples. Fortunately for us, this temple had no climbing involved. This is definitely one of the "Don't miss" temples.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Banteay Kdei, Srah Srang:


Srah srang is just a man made lake with an overlooking platform. It is right opposite Banteay Kdei.
Banteay Kdei is very similar in architecture to Ta Prohm and Preah Khan, except that it is smaller in size. The temple has several enclosures with one chamber leading to many more. It is again a temple that requires no climbing and is ideal to visit towards the end of the tour when you are all tired. If you are visiting Preah Khan, this temple can be missed.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com
One of the gates

Phnom Bekhang:


This is just a small temple atop a hill, but it is a famous sunset point. The hill has to be climbed on foot, or a two wheeler or you can also climb on an elephant. No tuk tuks are allowed to go up. The climb is not steep and takes around 15-20 minutes. The temple on top isn't very stable and only 300 people are allowed to stay on top to see the sunrise. Most of the crowd starts accumulating at around 4pm, make sure you are there before that. The wait is boring as sunset happens around 5.30-6pm because of the latitude of Cambodia. You can also see Angkor Wat from here. Unfortunately, when we went it was raining and there was cloud cover everywhere, so we did not wait until sunset.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com


Grand Circuit:


The grand circuit covers Preah Khan, Ta Som, Neak Pean, East Mebon and Pre Rup. It covers fewer temples but the distance covered is more. The temples are far apart and you need a vehicle to cover them all. Read up on the temples you plan to visit before you go and you won't need a guide. We did not hire one for this circuit, and we did fine. This circuit is less tiring than the small circuit and we finished it by lunchtime.

Preah Khan:


Chambers, chambers and chambers, that is what this temple is all about. There are so many chambers here. This temple was built to honour the King's father. Wikipedia gives elaborate information on the structure and it's history, and is best read there. The temple is worth a visit, just to see the beautiful carvings and it's huge structure. This temple also has trees growing out of it like Ta Prohm but at a smaller scale.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Ta Som:


This is one of the temples that has not been restored. It is the first temple that is being managed by an all Cambodian staff who were trained while working on Preah Khan. The temple is said to have been purposely destroyed. The gates and gopuras of this temple are beautiful.



East Mabon:


This temple was once surrounded by water which has since dried up. There are life sized stone elephants on all 4 corners on 2 levels that are still intact. Stone lions greet you at the entrance. The space on top of the doorway or the lintels of the little towers have some very intricate and beautiful carvings. I spotted a Lord Ganesha carving.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Pre Rup:


The architecture of Pre Rup is very similar to that of East Mabon. This temple is believed to be associated more with funerals than with worship. This is one of the few temples in the grand circuit that requires you to climb a long steep staircase. Hence, it is also another popular Sunset point. We did not see many carvings here as the temple appears to be built out of smaller bricks rather than larger stones. My personal opinion is you could either see it or leave it, it does not make much difference.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Neak Pean:


Now of all the temples we went to, this one by far is the most different one. I've seen a few blogs where they say this can be skipped, but I won't say it. It was one of my favorite temples of the grand circuit. The temple by itself isn't anything great, it is located on an island that we do not have access to. The water around it was green with algae. But the walk to the temple was what sealed the deal for me.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

You have to walk on a wooden plank bridge that is surrounded by water on both sides to reach the temple. It is this walk that I enjoyed. The water was still and you could see the sky in the water. There were dried up trees for a long distance that were in the water, adding to the scenic beauty of this place. This temple is nothing like the others and warrants a visit just because of its uniqueness.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

Other Attractions in Siem Reap, Cambodia:


Apart from the temples, there are several other sights that you can see in and around Siem Reap:

Phare, the Cambodian Circus is a highly rated and recommended by a lot of people. The entire act consists of 5 different stories that are acted out by former street children. The acts are moving and apparently gravity defying. We did not go for this, but you can read about it here.

Apsara Dance is the national dance of Cambodia and there are several places that have performances along with dinner included. The prices range from $18 to $50. The hotel we stayed in - Silk D'Angkor has also newly started the performance at an introduction price of $18 on certain days of the week. We had other plans and could not attend it.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com
Apsara Dance

Rosana Broadway is a "Lady-Boy" show similar to those in Bangkok. We actually went for this one and enjoyed it. There were several performances with songs, cabaret, folk dances of all the South East Asian countries. The tickets cost you $30 for deluxe seats at the back and $40 for the VIP seats in front. The must watch performance in this is the "One man woman" where one person is dressed half as a man and half as a woman. The show includes a pick up and drop in tuk tuk.

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com

What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com


What to see on vacation in Siem Reap, Cambodia at www.oneteaspoonoflife.com


There are museums like the National Museum and Landmine Museum that you can also see. There is also the floating village which can be visited. Apart from these, there are cooking classes and pottery classes that one can go to.

Thanks for staying with me till the end, I hope you found it useful. Leave me a comment if you want more details on anything that we visited.


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