Amazing Race Chinese Dumplings
š„£ Miso Shiru- Miso Soup Miso soup is a fundamental aspect of Japanese cuisine. It’s traditionally eaten as an accompaniment with any meal of the day. This particular...
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Vegan Cooking Master Class Indian
Publish on: 03 September, 2020 | In:m | Author by: Otao kitchen
INDIAN COOKING
Apr Aug Dec
Aloo Bajji Pakora | Potato Fritters
Oralu Chitranna | Kerala Festival Rice
Malai Kofta- Cashew and Tomato Curry with Potatao and Tofu Balls
Kurma | Mixed Vegetables with Grated Coconut
Kara or Palak Chutney | Tomato-Tamarind, or Spinach Sauce
š Aloo Bajji Pakora | Potato Fritters
These potato fritters have a light and airy texture and go well with various chutney or yoghurt dipping sauces.
Serves: 2
Preparation time: 15 minutes
Execution time: 15 minutes
INGREDIENTS
1.5 white potatoes, peeled, sliced
batter:
100g besan- chickpea flour
2 tbsp rice flour
200ml water
¾ tsp salt
½ tsp Kashmiri chilli powder
¼ tsp turmeric powder
¼ tsp ajwain seeds
¼ tsp baking powder
1 tsp ginger paste
1 tsp garlic paste
600ml vegetable oil
METHOD for
Preheat the vegetable oil in a heavy bottomed saucepan over low heat to 180C. Mix together the besan, rice flour, salt, Kashmiri chilli, turmeric powder, ajwain seeds, and baking powder together in a bowl. Slowly whisk in the water until a smooth batter is formed.
Dip the potato slices into the batter, then place them directly into the hot oil. Shallo fry for 3-4 minutes, turning half way through until golden brown and cooked through the center. Drain well on a paper towel. Season with a pinch of salt, and serve immediately with chutney or yoghurt.
š Oralu Chitranna | Kerala Festival Rice
This spiced and wholesome rice is made by mixing cooked rice with a spice paste comprising of tamarind, coconut, and many other warming aromatics.
Serves: 2
Preparation time: 20 minutes
Execution time: 20 minutes
INGREDIENTS
Masala Paste
60g grated coconut
5 sprigs coriander leaves, some reserved
15 curry leaves, minced
1 tsp cumin seed
1 tsp green chilli
1 pinch hing (asafoetida)
¼ tsp turmeric powder
2 tsp tamarind paste
½ tsp salt
2 tbsp temper oil
300g cooked basmati rice
A pinch of salt to taste
METHOD
In a mortar and pestle crush all of the ingredients for the spice paste together, starting with the dry and tougher ingredients first and moving onto the wet and soft ingredients towards the end until everything becomes a paste-like consistency.
Heat a heavy bottomed skillet over medium heat, add in the coconut oil. When it’s melted, add in the mustard seeds and cook until they begin to sputter. Add in the urad dal, chana dal and peanuts and saute for 2-3 minutes until they begin to brown.
Lower the heat. Add in the curry leaves and stir until they begin to sizzle. Add in the ground masala and saute it gently for 4-5 minutes over medium-low heat until the paste looks dry and darker in colour. Add in the cooked rice, some of the reserved chopped coriander and mix until well combined. Season to taste with a pinch of salt. Garnish with a few spoons of temper oil.
Temper Oil- Flavoured Ghee
Preparation time: 5 minutes
Execution time: 2 minutes
Makes: 100ml
INGREDIENTS
100g ghee or coconut oil
7g mustard seeds
1 tsp urad dal (split yellow mung beans)
1 tbsp garlic paste
1 tbsp ginger paste
4 sprigs curry leaves
1 shallot, sliced
1 dried red chili pepper, torn
METHOD
Melt the ghee in a frying pan over medium heat. Add in the mustard seeds, and curry leaves and cook for a minute or so or until the mustard seeds begin to pop, and the leaves are fried. Add in the onion, and fry the onion for 3-4 minutes or until it is nice and softened and has caramelized a bit. Add in the garlic and ginger paste, turn off the heat and let it sit for a minute before using.
šæ Kurma | Mixed Vegetables with Grated Coconut
This recipe is made of two parts: a spiced coconut paste, and a vegetable curry that are married together in a complex, creamy and nutritious dish.
Serves: 2
Preparation time: 20 minutes
Execution Time: 20 minutes
INGREDIENTS
Spice Paste
1/4 stick cinnamon
3 whole cloves
1 cardamom pods
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp coriander seeds
1 tbsp toasted sesame seeds
10 cashews approximately, soaked in water overnight
60g grated coconut
1.5 tbsp coconut oil
½ brown onion, sliced
1 tsp garlic paste
1 tsp ginger paste
½ tsp turmeric powder
½ tsp kashmiri chilli
1 tomato, diced
4 green beans, sliced into 2cm chunks
1 potato, diced into 2cm cubes
60g cauliflower, diced into 2cm chunks
½ carrot, diced into 2cm cubes
Dried Spices:
½ tsp turmeric powder
½ tsp kashmiri chilli
METHOD
In a mortar and pestle, grind the ingredients of the Spice Paste together until a coarse paste has been achieved.
Heat a heavy-bottomed skillet over medium heat. Add in the coconut oil. When the coconut oil has melted, add in the red onion and fry for 2-3 minutes or until it browns a little. Add in the ginger and garlic paste and cook for an additional minute or until fragrant.
Add in the turmeric and kashmiri chilli powder, cook for 30 seconds, then add the tomatoes, potato, cauliflower and carrot. Add in the spice paste and cook the mixture out, stirring occasionally, until the coconut oil begins to separate out from the curry (about 5-6 minutes). Add a little bit of water and cook until all the vegetables are cooked through, and the curry has a rich gravy-like consistency.
š„£ Palak Chutney | Spinach Sauce
This tangy and vibrant chutney makes an excellent friend to fried foods, and as a side sauce with curries.
Serves: 2
Preparation time: 15 minutes
Execution time: 5 minutes
INGREDIENTS
150g spinach, chopped and blanched
50g grated coconut
3 tbsp temper oil
2 tsp tamarind paste
1 green chilli
1 tsp ginger paste
½ tsp cumin seeds, ground
½ tsp salt
Preheat a steamer. Steam the spinach for 2 minutes. Cool down in ice water.
Combine all ingredients in a food processor until smooth.
š„£ Kara Chutney | Tomato-tamarind Sauce
This tangy and rich chutney makes an excellent friend to fried foods, and as a side sauce with curries.
Serves: 2
Preparation time: 15 minutes
Execution time: 5 minutes
INGREDIENTS
1 tomato, roasted
1 clove of garlic, roasted, minced
1 tbsp tamarind paste
½ tsp salt
1-2 tbsp water
2 tbsp temper oil
METHOD
Preheat an oven to 180C. Bake the tomato and garlic in the oven for 20 minutes until soft and cooked through.
Add in the tamarind paste, 1-2 tbsp of water, salt and blend using a stick blender until smooth. Place the chutney into a serving ramekin.
š„¬ļøVegan Malai Kofta - Tofu and Cashew Dumplings with Cashew Gravy
This creamy and nutritious curry is packed with iron, vitamin A and vitamin K. The spinach and tomato melt into a luscious gravy blanketing soft cubes of tofu.
Serves: 2
Active time: 30 minutes
Total time: 30 minutes
INGREDIENTS
For the Cashew Masala:
Whole Spices
2 green cardamom pods
1 stick cinnamon
4 cloves
1 tsp cumin seed (whole)
Masala Mix
1 brown onion, diced
1 green Thai bird’s eye chilli, minced
1 tsp garlic paste
1 tsp ginger paste
1 tbsp vegetable oil
2 roma tomatoes, diced
200ml water
100g raw cashews, soaked overnight in water, blended
1 tsp lemon juice
2 sprigs coriander, chopped
Ground Spices
2 tsp fenugreek leaves
1 tsp kashmiri chilli
1 tsp garam masala
1/2 tsp turmeric powder
½ tsp coriander powder
½ tsp salt
Kofta
150g firm tofu, cubed
100g potatoes, steamed and riced through a potato ricer
15g cornstarch
50g raw cashews, soaked overnight in water, blended
1 tsp ginger paste
½ tsp garam masala
½ tsp kashmiri chilli
½ tsp salt
METHOD
For the kofta: drain the tofu by placing it between a tea towel with a weighted object on top to press out the moisture. Grind the tofu into a coarse consistency in a food processor. Grind the cashews in a food processor until smooth. Mix the riced potato, the cornstarch, ginger paste, garam masla, kashmiri chilli and salt and mix by hand. Add a little additional starch if necessary to bind the mixture together.
Heat a pot of oil to 180C. Form the koft mixture into balls with your hands and fry in vegetable oil for 3-4 minutes until golden brown.
Remove from the pan and drain on paper towel.
To make the cashew masala: Preheat a frying pan over medium-low heat. Add in the vegetable oil, whole spices and diced onions and sweat them for 3-4 minutes until the onions begin to soften.
Add in the ginger paste, garlic paste, green chillis, and cook for 1-2 minutes until the ginger and garlic are fragrant but do not brown or burn. Add in the ground spices and cook for an additional 1 minute. Add in the tomatoes. Cook the tomatoes for 2-3 minutes until they begin to soften. You can use a masher to crush the tomatoes, creating a more smooth consistency. Add in the ground cashews. Cook until the sauce thickens up to an almost gravy consistency. Add in the kofta, and season to taste with salt.
To garnish, mix in the lemon juice and garnish with freshly chopped coriander.
Vegan Cooking Master Class Indian
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Vegan Cooking Master Class
Explore vibrant spices, beautiful sauces, fresh vegetables, tofu and beans in vegan cooking. If Asian vegan dishes...
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