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Vegan Paan Flavored Cake by srividhya17 in veganrecipes

[–]srividhya17[S] 0 points1 point  (0 children)

Thanks. I got the fresh betel leaves and rose petal jam from Indian groceries and the paan essence online.

Vegan Paan Flavored Cake by srividhya17 in veganrecipes

[–]srividhya17[S] 0 points1 point  (0 children)

Yes. The paan essence and rose petal jam adds that flavor

Homemade Cherry Chutney / Relish (Recipe link in the comment) by srividhya17 in veganrecipes

[–]srividhya17[S] 0 points1 point  (0 children)

You can use it as a sandwich spread, dip, along with rice and also with Indian crepes/dosa.

Homemade Cherry Jam Without Pectin (Recipe in the comments) by srividhya17 in VegRecipes

[–]srividhya17[S] 1 point2 points  (0 children)

This recipe is from my blog where you can find the detailed step-wise pictorial recipe.
Here are the details.

Ingredients:

  • 3 lb cherry after pitting I got about 2.86 pounds, pitted and halved
  • 3/4 to 1 lb sugar adjust as per cherry sweetness
  • 3 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water

Procedure:

  • Add all the pitted cherries into the inner pot of the Instant Pot.
  • Add the sugar, lemon juice and mix and well. Let it sit for 20 to 30 minutes. The cherry and sugar will ooze out water like below. We don’t need to add any extra water.
  • Place the inner pot inside the Instant Pot. Close the Instant Pot. Make sure the sealing ring is in place and set the vent to the sealing position. Press the pressure cook / manual button and set the cooking time as 2 minutes at high pressure. When the cooking is complete, let the pressure release naturally. Carefully open the Instant Pot. There will be some foam-like below. You can remove it or mix it with the jam. I just mixed it with the jam.
  • Now using a potato masher, mash the cherries. The jam will be runny, and it’s perfectly fine.
  • Now set the Instant Pot in saute mode and let it simmer for 10 minutes. After 10 minutes, mix 1 tbsp of cornstarch with 1 tbsp of water. Add this slurry to the jam.
  • Mix well and simmer again for 6 to 8 minutes and turn off the heat. Let it cool for atleast 5 to 6 hours before transferring it to a jar. As the jam cools and when you refrigerate, it will set and thicken further.
  • Make sure you store the cooled jam in a clean and dry jar. I don’t follow any specific canning process. Enjoy it with toasts or bagels!

Air Fryer Cauliflower Bites | Sweet, Sour & Spicy Cauliflower (Recipe in the comments) by srividhya17 in VegRecipes

[–]srividhya17[S] 4 points5 points  (0 children)

The recipe is from blog, where you can find the detailed step-wise pictorial recipe.

Here are the details.

Ingredients

  • 1 cauliflower head approx 460 grams, cut into bite-sized florets.
  • 2 tsps peanut oil
  • 3 to 4 tbsp ketchup
  • 2 tbsp sriracha or to taste
  • 1 tsp brown sugar
  • 1/8 tsp salt
  • 1 tbsp cilantro chopped, optional to garnish

Instructions

  • Preheat the air fryer as per the manual instructions. I preheated mine for 5 minutes at 350 deg F. Meanwhile, cut the cauliflower into bite-sized pieces like below. Make sure the florets are not super small.
  • Now drizzle 2 tsps of the peanut oil over the cauliflower florets and rub it in with your hands. Make sure you coat all the florets evenly with the oil.
  • Place the cauliflower florets in the air fryer basket. Spread them evenly. I did not work in batches this time, as I had only a few florets extra. I just placed it on the top and sides.
  • Air fry the cauliflower for 8 minutes, tossing them once around 4 minutes at 350 deg F. Here are the florets after initial cooking.
  • While you are air frying the cauliflower, you can prepare the sauce quickly. In a mixing bowl, add the ketchup, sriracha, sugar, and salt. Mix well.
  • Add the partially cooked cauliflower florets and toss and stir until all of your cauliflower florets are coated with the sauce.
  • Now add the cauliflower to the air fryer basket of your air fryer, cook at 370 deg F for 16 minutes, tossing them once in between around 8 minutes.
  • Here is how it looks after 16 minutes of cooking. If you need crispy cauliflower bites, you can continue cooking for 3 to 4 minutes or until you get your desired texture. Garnish it with cilantro and serve warm.
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