Before, would never eat this type of preparation. But when you are out for the day, tired and hungry, this is a quick dinner. So I tried making it with veggies, especially onion. And guess what? He loves this. Even more since he found out it was healthier.
Category :Vegan, low fat, gluten free, high in protein
Preparation Time : 10 min.
Cooking Time: 15 min.
Skill level : intermediate
Ingredients :
2 c fine gram flour
1 c finely chopped veggie(onion, tomato, carrot, cabbage etc.)
1 ts oil
1 tbs cilantro, finely chopped
1/4 ts asafoetida
1 ts turmeric
1 ts red chili powder
water as needed
salt as needed
oil as needed
1. Mix all the dry ingredients.
2. Pour water just enough to make pourable (but not watery) consistency smooth batter.
3. Heat griddle on medium high heat.
4. Pour approximately. 2 tbs batter with big spoon when griddle is hot, and spread thinly.
5. Add 1 ts oil around the crepe.
6. When its golden brown move the flat spoon around and fold it and take it out.
7. Repeat. Serve warm, with raita or sweet n spicy chutney.
*if batter doesn't feel smooth, you can leave it for few min. it will be smoother or make it ahead of time.
* You can stuff upma or poha or dry curry (like potato or paneer or mix veg.) to make it richer meal.
Saturday, May 31, 2014
Vaishali's Crispy Crepes
Once, When I was in Bangalore, I was talking to one of my friends, Vaishali. She suggested to try making besan crepes with fenugreek. Along with a few spices I added on my own to give it more flavor, I tried to make it, and this was the output. This recipe is quick and one of the no-argument-needed dinners in my family. I serve this with raita and green salad. Some people call this type of crepes 'besan omlet', while Gujaratis call it pudla. This one has a twist of sweet and spiciness.
Category :Vegan, low fat, gluten free, high in protein
Preparation Time : 10 min.
Cooking Time: 15 min.
Skill level : intermediate
Ingredients :
2 c fine gram flour
1 c finely cut Fenugreek leaves
1 ts oil
1/4 ts asafoetida
1 ts turmeric
1 tbs coriander crushed
1 ts garam masala
1 ts peppercorns, finely crushed
1/2 tbs sugar
water as needed
salt as needed
oil as needed
1. Mix all the dry ingredients.
2. Pour water just enough to make pourable (but not watery) consistency smooth batter.
3. Heat griddle on medium high heat.
4. Pour approx. 2 tbs batter with big spoon when griddle is hot, and spread thinly.
5. Add 1 ts oil around the crepe.
6. When its golden brown move the flat spoon around and fold it and take it out.
7. Repeat. Serve warm, with raita or sweet n spicy chutney.
*if batter doesn't feel smooth, you can leave it for few min. it will be smoother or make it ahead of time.
* You can stuff upma or poha or dry curry (like potato or paneer or mix veg.) to make it richer meal.
Category :Vegan, low fat, gluten free, high in protein
Preparation Time : 10 min.
Cooking Time: 15 min.
Skill level : intermediate
Ingredients :
2 c fine gram flour
1 c finely cut Fenugreek leaves
1 ts oil
1/4 ts asafoetida
1 ts turmeric
1 tbs coriander crushed
1 ts garam masala
1 ts peppercorns, finely crushed
1/2 tbs sugar
water as needed
salt as needed
oil as needed
1. Mix all the dry ingredients.
2. Pour water just enough to make pourable (but not watery) consistency smooth batter.
3. Heat griddle on medium high heat.
4. Pour approx. 2 tbs batter with big spoon when griddle is hot, and spread thinly.
5. Add 1 ts oil around the crepe.
6. When its golden brown move the flat spoon around and fold it and take it out.
7. Repeat. Serve warm, with raita or sweet n spicy chutney.
*if batter doesn't feel smooth, you can leave it for few min. it will be smoother or make it ahead of time.
* You can stuff upma or poha or dry curry (like potato or paneer or mix veg.) to make it richer meal.
Mummiji's Bottle guard curry
This yummy curry my mother in law used to make when I was pregnant. This one is higher in protein and includes leafy vegetable too. Good for the times when you need to get optimum nutrition. It's good for both, before and after pregnancy.
Category :Vegan, low fat
Preparation Time : 10 min.
Cooking Time: 25-30 min.
Skill level : intermediate
Ingredients :
curry:
3 c diced bottle guard
1 ts oil
1/2 ts mustard seeds
10 curry leaves
1 tbs Fenugreek leaves, finely cut
1 ts red chili powder
1/4 ts asafoetida
1 ts turmeric
1/2 ts ginger
1 ts cumin powder
1 tbs coriander powder
1/4 c water
salt
For Ganthiya
2 c water
1/2 c course chana flour
2 ts whole wheat flour
1 ts oil
1 tbs Fenugreek leaves, finely cut
1/4 ts asafoetida
1 ts turmeric
1 ts red chili powder
salt
1 tbs cilantro, finely cut
1. Heat oil in pressure cooker or wok.
2. Add mustard seeds.
3. When it flutters add curry leaves, and spices for curry.
4. cook for 2-3 min.
5. Add bottle guard and cook till done.
6. Boil water in a separate pan.
7. make soft dough with ganthia ingredients.
8. make ropes with dough. Cut it 1" long each.
9. When water starts to boil, add ganthiya.
10. When its done it will start floating on top.
11. remove the one that is done and add it to cooked curry.
12. Repeat.
13. Add cilantro.
Serve warm and immediately
(or keep ganthiya separate with some water and add while serving)
Category :Vegan, low fat
Preparation Time : 10 min.
Cooking Time: 25-30 min.
Skill level : intermediate
Ingredients :
curry:
3 c diced bottle guard
1 ts oil
1/2 ts mustard seeds
10 curry leaves
1 tbs Fenugreek leaves, finely cut
1 ts red chili powder
1/4 ts asafoetida
1 ts turmeric
1/2 ts ginger
1 ts cumin powder
1 tbs coriander powder
1/4 c water
salt
For Ganthiya
2 c water
1/2 c course chana flour
2 ts whole wheat flour
1 ts oil
1 tbs Fenugreek leaves, finely cut
1/4 ts asafoetida
1 ts turmeric
1 ts red chili powder
salt
1 tbs cilantro, finely cut
1. Heat oil in pressure cooker or wok.
2. Add mustard seeds.
3. When it flutters add curry leaves, and spices for curry.
4. cook for 2-3 min.
5. Add bottle guard and cook till done.
6. Boil water in a separate pan.
7. make soft dough with ganthia ingredients.
8. make ropes with dough. Cut it 1" long each.
9. When water starts to boil, add ganthiya.
10. When its done it will start floating on top.
11. remove the one that is done and add it to cooked curry.
12. Repeat.
13. Add cilantro.
Serve warm and immediately
(or keep ganthiya separate with some water and add while serving)
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