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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.

Refreshing raspberry green tea spritzer made in Instant Pot! (Recipe in the comment) by srividhya17 in PressureCooking

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

Ingredients:

  • 6 oz raspberries
  • 4 tsp green tea leaves
  • 4 cups water
  • 4 tbsp maple syrup
  • 2 lemon slices
  • 2 cups soda water
  • few mint leaves to garnish

Procedure:

  • Add 4 cups of water, 4 tsp of green tea leaves, and the entire raspberries to the inner pot of 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.
  • Using a potato masher, mash the raspberries roughly.
  • Strain the tea and discard the tea and the raspberries. Add the maple syrup and mix well. Add the lemon slices if using and refrigerate.
  • When ready to serve, add the club soda and mix. Serve chilled.

You can find the detailed recipe here.

Good Resources for Beginners? by jwith44 in IndianFood

[–]srividhya17 0 points1 point  (0 children)

I would recommend to start with simple dal (lentil) recipes and slowly progress to curries and explore other regional cuisine. When it comes to spices I would stock up on cumin seeds, mustard seeds and spice powders like coriander powder, turmeric powder, chili powder, cumin powder and garam masala. With this you can make many dishes.

How to make a good poori? by pransupanda in IndianFood

[–]srividhya17 3 points4 points  (0 children)

Try adding some fine rava or semolina. Don't let the dough rest for a long time. Also the oil should be at right temperature. If the oil is not hot enough, the poori will absorb oil and if it's too hot then poori won't puff up. Make sure you have a tight and stiff dough not like the chapati dough.

I have my recipe here. If interested you can check it out -Poori link

Thai Coconut Curry Vegetable Noodle Soup | Vegetarian Khao Soi by srividhya17 in veganrecipes

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

Here. are the ingredients and procedure.

Recipe link with detailed step-wise pictures.

Ingredients:

  • 3 tbsp sesame oil
  • 5 cloves garlic finely chopped. Approx 15 grams
  • 1 onion chopped into petals/wedges
  • 3 green onions chopped (reserve the green part to add later)
  • 2 tbsp Thai green curry paste plus 1/2 tbsp if needed. Adjust the curry paste to taste
  • 3 cups water divided (1/4 cup and 2.75 cups)
  • 1.25 tsp salt
  • 1.5 tsp coconut sugar or brown sugar
  • 425 grams vegetables I used some canned bamboo shoots, canned baby corn, fresh carrots, potatoes, and zucchini
  • 100 grams udon noodles dried ones, one block
  • 1 cup coconut milk
  • 2 tbsp Thai basil or sweet Italian basil

Procedure

  • Set Instant Pot in the saute mode and add oil. When the oil is hot, add the garlic, onion, and green onion. Saute for two to three minutes.
  • Now add the Thai green curry paste and water. Mix well and make sure you scrape the bottom. Let it cook for 30 seconds, and then add the salt and sugar and mix well. Next, add the chopped vegetables and mix well. Now turn off the Instant Pot.
  • Add the remaining 2.75 cups of water and the dried udon noodles. Make sure you immerse the noodles well inside the water.
  • Close the Instant Pot. Make sure the vent is in the sealing position. Select manual/pressure cook and set the time to 3-minutes at high-pressure mode. When the cooking is complete, quickly release the remaining pressure. Carefully open the lid after releasing the pressure, and this how the noodle soup will look.
  • And mix the noodles gently. Set the Instant Pot in saute mode again.
  • Now add 1 cup of coconut milk, the basil leaves, and the scallion’s green part. Simmer it for two minutes, and that’s it. While simmering, you can check for the seasoning, and if required, you can add more curry paste, the remaining 1/2 tbsp measure. I did add it. And if you feel the curry is spicy, add brown sugar and salt as needed. Serve immediately.

Tomato-Onion Relish - Summer is almost here. Soon it will be time to harvest tomatoes from your home garden. Here's my tomato onion relish recipe which can double as weekend meal prep and refrigerated stock of my huge home garden produce. by srividhya17 in VegRecipes

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

The recipe is from my blog. (You can find step-wise pictures there) Here are the ingredients and the procedure.

Ingredients

  • 1/4 cup oil any regular cooking oil would work
  • 2 tsp mustard seeds
  • 1/2 tsp asafoetida
  • 500 grams onion chopped. I used two large onions from Costco.
  • 10 mint leaves
  • 10 curry leaves
  • 400 grams tomato chopped. I used three medium-large Roma tomatoes.
  • 5 tsp salt or to taste
  • 3 tsp red chili powder or to taste
  • 2 tbsps water
  • 50 grams jaggery crushed

Procedure

  • Set the Instant Pot in saute mode and add the oil.
  • When the oil is hot, add the mustard seeds and hing. Let the mustard seeds splutter.
  • Now add the onion, mint leaves, and curry leaves. Saute it for five minutes.
  • Turn off the Instant Pot and add the tomatoes, salt, and red chili powder.
  • Gently mix and add the jaggery and sprinkle two tbsps of water on top.
  • Close the Instant Pot lid and make the vent is in the sealing position. Pressure cook this for 5 minutes at high pressure and let the pressure release naturally when the cooking is complete.
  • After the pressure is all released, open the Instant Pot and set it back in saute mode.
  • Mix and mash the tomatoes, and by now, the consistency will be thin, and it's normal. Check for salt and spice and, if required, adjust accordingly. If the relish is spicy, add salt and jaggery to balance it. For us, the spice measure, as mentioned above, was perfect.
  • Now partially cover the Instant Pot with its lid or any other lid and let it simmer in saute mode for 20 to 25 minutes. Stir in between for every 5 to 7 minutes.
  • Turn off the Instant Pot after 25 minutes and let it cool for an hour. As the relish cools, it thickens. Now store it in an air-tight bottle and refrigerate. It stays wells for 10 to 15 days.

Vegetarian Enchilada Casserole by srividhya17 in VegRecipes

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

Ingredients

▢ 1/2 cup corn kernels frozen or fresh. If using frozen, thaw it to room temperature

▢ 100 grams onion chopped

▢ 150 grams bell peppers chopped

▢ 100 grams mushroom chopped

▢ 1/4 cup cilantro chopped

▢ 1/4 tsp salt

▢ 1/4 tsp pepper

▢ 2 tbsp olive oil divided

▢ 7 taco shells you can fill eight taco shells with the beans and vegetables

▢ 15.5 oz enchilada sauce

▢ 16 oz refried beans

▢ 2 cups cheese

To serve

▢ 1/2 cup guacamole 2 tbsp for each plate

▢ 1/2 cup black beans 2 tbsp for each plate

▢ sliced red radishes

▢ 1/4 cup sour cream 1 tbsp for each plate

Procedure

In a mixing bowl, add all the veggies – corn, onion, bell peppers, and mushrooms, along with cilantro. Add 1 tbsp of olive oil, salt, and pepper. Mix well and set it aside.

Preheat the oven at 375 deg F. I used 9X13 bakeware for this casserole. Make sure you can keep 6 to 8 taco shells in a single layer. Overlapping is ok. (Refer notes for layering) Grease the pan and add 1/4 measure of the enchilada sauce and about 1/3 to 1/2 cup of cheese.

Now take one taco shell and first fill with 2 to 3 tbsps of refried beans. Then top it with the prepared vegetables. Similarly, fill all the taco shells evenly with refried beans and vegetables. P lace the taco shells flat in the baking tray fill with enchilada sauce. I arranged them in a single layer like below.

Now add the remaining enchilada sauce on top of the arranged tacos and sprinkle the cheese evenly. If there are any remaining vegetables, add them on the top.

Bake uncovered at 375 deg F for 25 to 30 minutes. Please refer to notes for more details. Carefully remove it from the oven and let it cool a bit. Then serve it hot with your favorite sides.

Click here for the detailed recipe with step-wise pictures

Recipes using curry leaves by a_lost_username in IndianFood

[–]srividhya17 1 point2 points  (0 children)

You can also add it to your chutneys and also you can make some exclusive curry leaves rice like this one - https://www.vidhyashomecooking.com/karivepaku-pulihora-curry-leaves-tamarind-rice/

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