Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe [Video]

Easy Baked Chickpea Falafel Recipe. Falafels are usually deep fried patties made of chickpeas or other beans and are a popular snack in the region around Middle East. These vegan and gluten free falafels are made from chickpeas and are baked. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

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We love falafels and hummus. If we could swim in a tub of hummus, we would. The silky-smooth, nutty savory goodness is meant for slathering and swimming in, it really is. Hummus is something I make quite often, it is so easy to make and tastes great with so many things. My favorite meal is really just taking some roti or chapati and slathering the hummus and adding a few julienned veggies like carrots, cucumber, tomato and colored peppers and rolling it up to make a delicious wrap. Lunch, done!!

But the thing I love and don't make enough of is Falafels. These crispy balls/patties of chickpeas are so delicious, yet I've generally avoided making them because deep-frying is not something I like to do too often. But all that has changed since I started baking them.

Baked falafels are really easy to make, healthy and freeze well. These baked falafels are made from soaked dried chickpeas, giving them the perfect texture on the inside. The recipe was the batter is the same as the fried ones, just this is baked, so you are not losing out on taste or texture. 

Making these falafels requires a little planning, just enough time to soak the dried chickpeas. They need a good 8-10 hours soak to become soft and achieve the right texture. If you have this planning done, then you really don't need to do much. The soaked chickpeas are drained, and blended with coriander leaves, onion, cumin, red chilli powder or paprika, salt and oil to get a stiff batter that can be shaped. The falafels are shaped into a patty as they bake better that way instead of a ball.

These baked falafels are the perfect addition to buddha bowls, curries, pita pockets and wraps.

How to freeze baked falafels?

Once the falafels are baked, allow them to cool completely. Once cooled, you can either place them in a ziploc bag in a layer and freeze them horizontally or place in a freezer friendly plastic box and freeze. These will easily stay good for 1-2 weeks. 

To use frozen falafels, microwave on high until they are warm on the inside. I like to leave them out on the kitchen counter for 1-2 hours before I microwave. You can also pan fry them until they are warm on the inside.

My Falafel Wrap

 The pictures I have posted is of the falafel wrap I built with the baked falafels. 

The wrap has the following:

- Homemade pita bread

- Hummus

- Pickled onions

- Shredded red cabbage

- Cherry tomatoes

- Coriander leaves

- Crumbled feta cheese

The options are limitless, you can add different sauces like tzatziki or tahini or even mayo. Pickled radish or carrots will taste great too. Roasted veggies is another way to go. Mint, parsley or your favorite herbs. Pita bread can be replaced with a regular wholewheat roti or even a leftover restaurant garlic naan. Cheese is optional, use your favorite vegan or non vegan soft cheese if you desire. 

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe

Baked Falafels are baked patties made of chickpeas, coriander, spices and aromatics. Falafels are popular snack in the region around Middle East. These vegan and gluten free. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

Recipe Type:  Appetizer
Cuisine:            Middle Eastern
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                14-15 Falafels

Author:                Anupama

Ingredients:

1.5 cups dried Chickpeas (Kabuli Chana | Chhole)
1 large Onion
5-6 Garlic cloves
1 cup Coriander leaves
1 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
6 Tbsp Olive Oil
Salt to taste

Method:

1. Soak the dried chickpeas in water for 8 hours or overnight.
2. In the morning, drain the water completely and add to a blender.
3. Add chopped onions, garlic, coriander leaves, baking soda, cumin powder, coriander powder, red chilli powder, salt and 2-3 Tbsp olive oil. Blend to a coarse batter, you should be able to shape the falafels.
4. If the batter feels wet, add in 1-2 Tbsp Corn starch or corn flour to help it bind.
5. Shape the falafels and place in a single layer on a greased baking sheet.
6. Bake for 25-30 minutes at 180 degree celsius or until done.
7. Serve hot with hummus or use in buddha bowl, wrap or pita pocket.
8. Look at notes above if you are planning to freeze the falafels.

If you liked this, you may also like:

Vegan lentil meatballs

Vegan Turnip Chops

Roasted Sweetpotato Salad

Read more ...

Batata Vada Recipe | Alugadde Bonda Recipe [Video]

Batata Vada Recipe with step by step video instructions. Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

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I had batata vada almost every day for a long time until the pandemic hit. Literally every day!!

It was my usual evening snack. I had a routine - get down from my cab, buy a mix of pakodas/bondas (usually, batata vada, masala vada and may be a mirchi vada) and enjoy those with tea while watching something on YouTube. It was my "me" time. Those 15-20 minutes were what relaxed me enough to take on the evening.

Now with no access to the bonda cart and the cravings rising, I had to make them at home. And boy, am I glad to be reunited with one of my favorites. And the day I made these, it rained, it poured.

Happy Days!!

I mean everyone knows, when it rains, you are obligated to have something fried along with your hot cuppa caffeine. And this time, we enjoyed it with these delicious batata vadas.

The details...

Batata Vada, is thought to have originated in the state of Maharashtra, but is now equally popular all over the country. The Batata Vada forms the "Vada" of Mumbai's favorite street snack - the Vada Pav. If you'd like to make amazingly pillowy soft pav, you can follow our recipe for pav here.

The good thing about batata vada is that you can prep it in advance, so much in advance. And even on the day you are making it, it is very less effort. There are essentially just 5 steps

• Boil potatoes
• Make the stuffing
• Make the batter
• Dip the stuffing in the batter
• Deep fry

You can make the stuffing and store it in the fridge until you are ready to fry. The batter is a simple matter of mixing besan (gram flour / chickpea flour) with a handful of readily available pantry spices like turmeric powder and red chilli powder and salt. A pinch of baking soda makes the coating thick. If you are not fond of the thick coating, don't add the baking soda and make the batter a little thin. 

And don't worry if you mess up the batter, it is SO easy to fix it. If the batter is too thick - add a little water to thin it down. If you added too much water in the batter, add in more flour and adjust the spices as required. If you made too much batter, you can either dip other vegetables and fry to make mixed pakodas or you can also use it to make Vegan Omelet, or Tomato Omelet.

Deep fry in hot oil so that the vadas soak up less oil.

Always serve the vadas hot. Always!!

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Batata Vada Recipe | Alugadde Bonda Recipe

Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                12 to 14

Author:                Anupama

Ingredients:

For the potato stuffing:

8-10 boiled Potatoes (750 gms)
2-3 Tbsp Oil
1 tsp Mustard Seeds
2 Green chillies, finely chopped
1 Tbsp crushed Ginger Garlic or Ginger Garlic Paste
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
0.25 tsp Asafoetida or Hing (Optional)
Curry leaves
Salt to taste

For the besan batter for coating:

1 cup Besan (Chickpea flour)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
Salt to taste
0.5 to 0.75 cups of Water

Method:

1. To make the besan batter for coating, add all the ingredients except water to a large bowl. Slowly add the water while whisking with a fork or a whisk until smooth. The amount of water you add determines the thickness of the coating, so for a thick coating, add less water. For a thinner coating add more water. 
2. To make the stuffing, peel the boiled potatoes and roughly mash them. There should still be chunks in it. Don't mash it until smooth.
3. Heat oil in a kadhai and add the mustard seeds.
4. Once they splutter, add the hing (if using) and the curry leaves.
5. Then add the crushed ginger garlic or ginger-garlic paste and green chillies. Saute until fragrant.
6. Add the turmeric powder (haldi) and mix well. 
7. Add the mashed potatoes and salt and mix well until the potatoes are coated with the turmeric powder.
9. Turn off the heat and add chopped coriander leaves. Mix well and remove to a large bowl. Set aside until it is cool enough to handle.
10. Once the stuffing is cool, make balls out of it. The size can vary from that of lime to a tomato. 
11. Heat oil for deep frying in a kadhai or deep pan.
12. To check if the oil is hot, add a small piece of potato to it, if it rises immediately, the oil is hot.
13. Dip the stuffing potato ball into the besan batter and add to the oil carefully. Do not crowd the kadhai. 
14. Once the lower side is cooked and set, gently flip the vadas in the oil.
15. Fry until the vada is completely cooked. Stir the vadas occasionally to cook them evenly.
16. Once golden brown, remove the vadas to an absorbant paper.
17. Serve the batata vadas while hot with ketchup or chutney.

If you liked this, you may also like:

Masala Vada

Maggi Pakoda

Vegetable Cutlets

Read more ...

Pav Recipe | Goan Pao Recipe and an Ode to the humble Pao [Video]

Pav or Pao Recipe with step by step video instructions. Pav or Pao are leavened bread rolls from India. Pao is a soft, fluffy and chewy white bread roll. Pao is usually served with a bhaji or curry on the side. This recipe of pav is vegan.

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Pav or Pao.. to the tiny state on the Konkan coast where I am from, it is not just bread, it is almost a way of life.

Every time I post a photo of Pao on Instagram, I always write about how special the Goan Pao is. It is a sentiment that my fellow Goans agree to.

The Portuguese brought the leavened bread, the Pao to Goa. During the Portuguese rule, the pao was leavened using toddy, the local coconut alcohol.  But since independence, the toddy has been replaced with yeast which is now easily available all across the country.

When you are in Goa, you are bound to see the Poder, the guy who delivers the pao to your door step. He is usually riding the cycle with a blue tarpaulin covered cane basket behind him on the cycle and honking away to let the people know that he is present. Just holler at him to stop him and buy your fresh from the bakery pao.

My earliest memory is my grandma giving me Rs.0.5, yes, 50 paise, and sending me off to buy pao at 4pm, when the poder made his second round of the day. Today the humble pao costa a little more, but is still subsidized by the government so that it is affordable to all.

The Goan pao is like no other and although I attempt to recreate it in my kitchen with this recipe, I will never accept it can reach the texture of the Goan pao. The Goan pao has the chewiest and lightest crumb that can soak up any curry and still hold its shape. The crust can be soft or "kadak", buy the variety you like, it is always a nice even brown with so much texture. The pav is so aptly salted that it can still be enjoyed just plain and it won't taste bland and use it to mop up a curry, it won't taste too salty. Perfect, just like Goldilocks liked it. And yes, it isn't even a tad bit sweet and the crust doesn't crumble, like it does for store bough pao in Bangalore.

I have spent several years trying to find the perfect pao in Bangalore and almost given up. There are a few ones that come close to the Goan pao, but aren't always available. So in the meantime I have been attempting to make it at home. And after several several tries, I can say that this Pao recipe satisfies me.

The pao is soft and has a decent crumb that does not rip apart and crumble when dipped into a gravy. The crust is nice and soft with a gentle resistance of the gluten. It isn't always an even texture, but I attribute it to my shaping skills. While I attempt to keep most of my recipes vegan friendly, this is one place where I tend to replace the sugar with honey just because it gives me an amazing rise and color. The recipe below calls for sugar, but feel free to replace it with honey, maple syrup or any other sweetner. The addition of steam helps the pao rise and also gives it better texture as in the case of a sourdough or other artisanal breads.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Pav Recipe | Goan Pao Recipe

Pav or Pao are leavened bread rolls from India. Pao is a soft, fluffy and chewy white bread roll. Pao is usually served with a bhaji or curry on the side. This recipe of pav is vegan.

Recipe Type:  Bread
Cuisine:            Goan / Indian
Prep Time:     2.5 minutes
Cook time:     20 minutes
Total time:     3 minutes
Yield:                Makes 9 small pavs

Author:                Anupama

Ingredients:

3 cups all-purpose flour or maida
3 tsp instant yeast or 2 tsp active dry yeast
1 Tbsp Honey or Sugar
2 Tbsp Oil
Salt to taste
Water as required
Oil for greasing
Flour for dusting

Method:

1. Add the sugar or honey to 0.5 cups of warm water and mix well.
2. Add in the yeast and mix well. If using active dry yeast, allow it to sit for 5-10 minutes until the yeast blooms.
3. Pour the yeast to a large bowl and add in the 2 Tbsp of oil and salt.
4. Add the flour and knead to a smooth dough. Use water as required while kneading.
5. Once you have a smooth dough, rub some oil on it to prevent it from drying and cover and keep the dough in a warm place for 1 hour or until it doubles.
6. Once the dough has doubled, punch it down and move it to a floured surface.
7. Gently knead the dough again and form a log.
8. Divide it into equal pieces. I divided into 9 pieces because I was using an 8 inch square pan.
9. Take each piece of dough and roll it into a ball. Fold the sides in and place it on a greased baking pan.
10. Keep 1-2 cm gap between the dough balls. The dough will rise and the pav rolls are meant to stick together on the sides to give you the classic shape and feel of pav.
11. Cover loosely with a cloth and allow the pav to rise for a second time in a warm place. The second rise may be shorter than the first as the yeast is already activated.
12. Preheat the oven to 220 degree Celsius and boil water in a kettle until it reaches a rolling boil.
13. Place the pav in the oven and in a tray below the pav add the boiled water to create steam in the oven.
14. Bake for 20 minutes or until the pav bread is cooked. Timing may vary according to the oven.
15. Remove from the pan and cool on a wire rack.
16. Allow to cool before serving.

Notes:

1. Using honey instead of sugar gave me a better rise and color. Feel free to substitute the sweetner to your liking. Don't eliminate the sweetner, it is required for the color and rise.
2. You can brush the top of the pav with milk before baking, it helps in getting a browner color on the top.
3. You can replace water with milk in the recipe, it will give you softer and less chewy pav.
4. Steam helps the pav get a better rise and texture. You can skip this, although it is recommended.

If you liked this, you may also like:

Misal Pav

Alsane Tonak

Jain Pav Bhaji

Masala Pav

Dill Onion Rolls

Dahi Bread Chaat

Read more ...

Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe [Video]

Batata Kaap Recipe with step by step video instructions. Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. This Potato Semolina Fry is vegan and suits a plant based diet. Gluten free and Jain diet option available.

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Do you have that one dish, that really simple dish, that you love above all other dishes? That you could alone wipe out an entire plate of, or two? These potato kaap are just that for me. And I'm not partial, I can kinda do that with the brinjal kaap and so many other kaap.

These are my feel good fries. I mean they aren't the healthiest fries out there in the fry world, but they are pan fried and that has to make them at least slightly more healthy, don't you agree?

What are Potato Kaap / Kapa / Fodi / Podi ....

These are really, just delicious bits of heaven. Okay, literally they are just slices of potato and brinjal or eggplant that are tossed in salt, turmeric powder and red chilli powder, dipped in fine semolina or cream of wheat and then pan fried with sufficient oil. These fries are cooked on low to medium heat until the potato or brinjal are soft on the inside aka cooked and the semolina on the outside is crisp (not burnt).

Batata Kaap are a common side to a rice meal in Goa and Maharashtra and in some places along coastal Karnataka. In some regions, they replace the semolina with rice flour, but in Goa, it is mostly rava or semolina. Both versions taste equally good. So if you are looking for a gluten free option, use the rice flour.

Batata or Vangi Kaap are a replacement to fish fry in most Goan households on days when non vegetarian food is avoided, like Mondays. 

Vegetables you can use

Generally, high starch veggies work best for kaap. Some of the commonly used vegetables for it:

• Potato
• Brinjal or Eggplant
• Sweet Potato
• Breadfruit
• Raw Banana

And then there are the uncommon ones like

• Okra
• Yam (Requires prior parboiling)
• Ridge gourd
• Cauliflower
• Bitter gourd

Blah blah blah and details....

So... there was a reason I didn't post this earlier, because I thought it was too simple for the blog. I mean there is really no recipe as such, more of guidelines. But then I made this for friends at some time and they kept asking me for the recipe. They would call me up each time they planned to make it and I would be dictating the 3-4 steps to them. I also had the same experience with a few colleagues several years ago. They tried it from my lunch box at work and couldn't get enough of it. So after years of doubting myself, I decided to go ahead and post the recipe, even if it got the least number of views. Just cause I love eating these and I can assure you, once you have eaten one, you really cannot stop eating them. It's almost the Lays ad.

To make these golden beauties, you need nice firm veggies. And you don't have to make a mixed vegetable one, you can make with just one veggie or go wild with the above list and make a mixed plate. Each vegetable is treated differently, be aware. 

You can choose to peel the potatoes or not. I personally love potatoes with their skin and hence decided to keep them on. Slice the potatoes and brinjals into round slices. They shouldn't be very thin. I like to keep the thickness around 3 to 5 millimeters (mm). I recommend using at least 1 medium potato per person. 

One more tip is regarding the oil. Don't skimp on it. Eat fewer if you want, but use enough oil to cook them. They mostly require 1-1.5 tsp per slice. 

Like all fries, they lose their crispness if stored for too long, hence, I recommend making them fresh. However, you can slice in advance and leave the potato and brinjal soaked in room temperature water until you are ready to cook them.

Serve Batata Kaap / Vangi Kaap as an appetizer or as a side with rice and solkadi or dal.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe

Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. Potato or eggplant are sliced and then spiced with salt, turmeric powder (haldi) and red chilli powder, coated in fine rava (chiroti rava) or cream of wheat or fine semolina and then pan fried on a tava.

Recipe Type:  Side
Cuisine:            Goan
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2

Author:                Anupama

Ingredients:

1 medium Potato
1 medium Brinjal (eggplant)
3 Tbsp fine Semolina (chiroti rava)
0.5 tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
Salt to taste
Oil to fry

Method:

1. Wash the potato and brinja thoroughly.
2. Peel the potato if desired. Else the skin can be left on.
3. Slice the potato and brinjal to slices of 3 to 5 mm thickness.
4. Add salt, turmeric powder and red chilli powder and mix well until all slices are coated.
5. Take the semolina in a plate.
6. Dip the slices into the semolina until both sides are coated with a thin layer of semolina.
7. Heat a tava and grease it.
8. Place the slices in one layer on the tava and spoon a little oil on each slice.
9. Once one side is cooked, flip the slice and spoon some more oil on it.
10. Cook until the vegetable is soft and the semolina is crispy.
11. Serve immediately as a accompaniment with Dal Rice or Solkadi Rice.

If you liked this, you may also like:

Kelyache Kaap

Neerphanas Kapa

Solkadi

Read more ...

Kadhai Mushroom Recipe [Video]

Kadhai Mushroom Recipe with step by step video instructions. Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato based gravy. Kadhai Mushroom can be made either into a dry/semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

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I love Mushrooms. It is the meat for vegetarians with loads of umami in it. There is seriously no other veggie that provides that elusive 5th taste that our beloved MasterChef Australia judges talk about.
Btw, are you watching the 12th season? The back to win series with the new jury? I'm completely hooked on.

What is Kadhai Mushroom?

Kadhai is literal terms is an Indian wok or the little vessel you see in my photos. That is a kadhai. So Kadhai Mushroom just translates literally to mushroom cooked in a wok. But as a dish, it is so much more than just that.

Kadhai Mushroom is a spicy melee of mushrooms, capsicum and onions simmered in a freshly ground masala that is so fragrant and a bit of tomato puree for that tartness and body for the curry.

This is probably one of the only curries where I don't substitute the masala with my Garam Masala. It just doesn't taste the same. The fresh masala adds so much flavor that it is almost a sin to substitute it with any store bough mixed spice powder. So I highly recommend making your own spice blend, just for this, and maybe then using it for myriad other curries. 

Kadhai Mushroom can either be a dry or a semi dry curry or it can be a curry with gravy. Every restaurant serves it differently and so can you.

The details...

Kadhai Mushroom is probably one of the easiest curries to make. To make Kadhai Mushroom, toast the whole spices - coriander seeds, cumin seeds, green cardamom, black cardamom, bay leaf, cloves and pepper. Toasting on low heat makes the spices release their oils and makes them more fragrant. Toast the dry red chillies, if using. This can be substituted with red chilli powder or with paprika without affecting the flavor and there is no need to toast it either. Once everything has cooled, make a quick powder.

Next, saute the mushrooms and keep them aside until later. If you don't have the time to do this, just toss them into the curry later and allow them to cook in the masala.

The onions and capsicum are cut into large chunks. This is meant to be a chunky curry. They are sauteed along with ginger garlic paste until they are cooked slightly. Do not overcook the capsicum, it is meant to retain the crunchiness.

Then the tomato puree, turmeric, salt and masala is added along with desired amount of water and the curry is simmered for a few minutes. The mushrooms are added at the end and given a quick stir.

The kasuri methi or dried fenugreek leaves provide an additional salty bitter fragrance that goes superbly with the curry.

Kadhai Mushroom can be served as a side with roti or naan bread or even with rice.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Kadhai Mushroom Recipe

Kadhai Mushroom is a spicy vegan curry made with mushrooms, capsicum and onions in a tomato-based gravy. Kadhai Mushroom can be made either into a dry or semi-dry curry or into a curry with gravy. Kadhai Mushroom is vegan, gluten free and fits a plant based diet.

Recipe Type:  Curry
Cuisine:            North Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Total time:     40 minutes
Yield:                Serves 2

Author:                Anupama

Ingredients:

200gms Mushrooms
1 Capsicum
1 Onion
1 cup Tomato Puree
1 Tbsp crushed Ginger-Garlic
1 Tbsp Coriander Seeds
1 tsp Cumin seeds
3-4 dry Red Chillies or 1-2 tsp Red Chilli Powder
0.5 tsp Black Pepper
2 Green Cardamom
2 Cloves
1 Black Cardamom
2 Bay leaves
0.5 tsp Turmeric Powder
1 Tbsp Kasuri Methi
4 Tbsp Oil
Salt to taste
Water as required

Method:

1. In a kadhai or pan, dry roast the coriander seeds, cumin seeds, green cardamom, black cardamom, 1 bay leaf, cloves, dry red chillies and black pepper for 1-2 minutes until fragrant. Remove from heat and allow to cool. Once cool, grind to a fine powder.
2. Cut the onions into petals and chop the capsicum into large chunks. Halve the mushrooms.
3. In the same kadhai heat 1-2 Tbsp oil and saute the halved mushrooms until cooked. Remove from heat and keep aside.
4. Add the remaining oil and add the onions, crushed ginger garlic and 1 bay leaf and saute until the onions are slightly soft.
5. Add the capsicum and fry until the capsicum is slightly browned.
6. Add the tomato puree, turmeric powder, ground masala, red chilli powder if using, salt and saute on low heat for 2-3 minutes.
7. Add water as desired, and simmer for 4-5 minutes on medium heat.
8. Add the mushroom and mix well.
9. Top with kasuri methi and mix well.
10. Serve hot with roti and rice.

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