Serve with rice for a truly Gujarati dal-bhaat experience. Delicious!My recipe for Gujarati Dal is so easy and flavoursome. It’s a classic Indian comfort food recipe I make at least once every fortnight.

How to serve this Dal

While Gujarati Dal at weddings is usually a more filling affair, at home, it can be much more casual. I like to eat it as it is, with boiled rice and a dollop of plain set yoghurt. There’s something so satisfying about the hot and sour dal against the cold yoghurt. A touch of jaggery in the dal offsets the flavours so beautifully.

If you’d like to make a meal of it, try serving your dal with the following to create a Gujarati thali at home:

Gujarati Ravaiya (Stuffed Aubergine Curry)

Ask any Gujarati and they’ll rave about their mum or gran’s Ravaiya (stuffed aubergine curry). It’s in our nature. There is no love greater than the love you feel when you eat these hand-stuffed baby aubergines.

Check out this recipe

Foolproof Indian Boiled Rice

Learn how to achieve the longest, most separate grains of rice with this easy recipe for boiled Basmati rice. Serve alongside your favourite curries and daals.

Check out this recipe

Puffy Masala Poori

Learn how to make puffy, crispy Masala Poori at home. This easy recipe is foolproof. Just follow the step-by-step video and enjoy your fresh Indian Poori with any curry. I love mine with Gujarati-style Bateta nu Shaak.

Check out this recipe

Key ingredients in Gujarati Dal

Oily toor dal (also called split pigeon peas, arhar or tuver), water, ginger, chilli, tomatoes, turmeric, kokum, salt, jaggery, coriander, ghee, cinnamon, curry leaves, star anise, cloves, asafoetida, dried chilli, mustard seeds, cumin seeds, peanuts, cashews.My favourite part are the simmered peanuts and cashews which become extremely tender and melt in your mouth.

What style of Dal should I choose?

For this type of dal, it’s best to use the oily style of split pigeon peas (toor/tuver/arhar). They are dried and coated in a slick of oil to preserve them for months, even years.This makes toor the ultimate pantry ingredient to have on standby when the contents of your fridge is looking sparse.

Tip: Always wash your dal!

Always wash dal to rinse away oil. As a child my mother would keep me occupied by placing a bowl of toor dal in warm water in front of me so I could swish and swoosh the oil away. It was the ultimate sensory activity for a bored little monkey like me, and something I still find utterly cathartic today.

How to make Gujarati Dal in a pressure cooker

To make light work of boiling dal, this recipe calls for a pressure cooker. I use a traditional pressure cooker with a whistle attachment. You can also use an Instant Pot or equivalent pressure pot.Place the dal in a pressure cooker along with 1L of water.

Close the pressure cooker (whistle on) and cook for 7 whistles. If you’re using an Instant Pot or similar pressure pot, cook on high pressure for 15 minutes. Carefully release the steam. The dal should be really mushy, almost liquid.

How to make Gujarati Dal without a pressure cooker

Fear not! You can still have your dal. Simply boil the dal in a large pan, covered with a tight-fitting lid for 30-35 minutes or until mushy. Add a teaspoon of oil to the pot to reduce the amount of foam that builds up inside the pot. Do not leave boiling dal unattended as it can overflow.

Gujarati Dal without onion and garlic

Since this is a wedding-style of Gujarati Dal, this recipe does not include onion or garlic. For various religious reasons, many people refrain from eating these two ingredients. Therefore the dal served at celebrations is almost always free from onion and garlic.

Types of Gujarati Dal

Dal simply refers to ‘pulses’. There are dozens of varieties of Gujarati Dal and each home will have a unique method of preparation for these variants. Eat these with rice, rotli, paratha or Let’s explore some of the most popular ones.

Dal Dhokli

Not only is Dal Dhokli a one-pot wonder, it’s also packed with mouth-puckering hot, sweet and sour flavours, protein and comforting carbs. The spicing is gentle and aromatic with star anise, cinnamon, cloves and ajwain-flecked dhokli (a cross between a dumpling and pasta).

Gujarati Mug

Gujarati Mug is a simple dish of whole green mug (moong/mung beans). There are so many ways to prepare this protein-packed pulse. The Gujarati way uses just a handful of spices, ginger, chilli and sometimes tomatoes. I like to add lots of garlic! Perfect with a bowl of plain rice or black pepper paratha.

Mug ni Dal

This variety of dal is similar to the above, except it calls for split, skinless mug (moong/mung beans). The final result is creamier than the dish with whole mug and the appearance is more yellow in colour, since the green skins are removed.

Urad

Thick and creamy black lentils (of Dal Makhani fame) with simple spices. A traditional dish for Saturdays. Saturday represents the day of Lord Hanuman. Belief has it that he gathers his otherworldly strength from eating such lentils. Urad is packed with vitamins, protein and iron, so move over Popeye- Hanuman’s in town and he brings with him the strength of a thousand elephants and karahi’s full of Urad!

Trevti Dal

A combination of three types of lentils. Usually toor (arhar dal), chana dal and moong dal but the recipe can vary from cook to cook. I like to add split, skinless urad dal. Trevti Dal is creamy and thick, with a tempering of both whole spices and ground spices.

Gujarati Kadhi

I have mixed feelings about including Kadhi in this list, simply because it’s not technically a type of dal. However, most recipes call for besan (gram flour) which is a chickpea-based product, so I’ll let it slide!Yoghurt-laden Kadhi is almost always served in the same way as dal (with rice or as part of a thali). At most Gujarati weddings, the hosts will serve either Gujarati Toor Dal or Kadhi, not both.

Gujarati Wedding Dal recipe

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Gujarati Wedding Dal

Gujarati Wedding Dal, also called Gujarati Lagan Dal is an aromatic preparation of split pigeon peas, peanuts and whole spices. Serve with rice for a truly Gujarati dal-bhaat experience. Delicious!

Course Main Course, Side Dish

Cuisine Indian

Keyword daal, vegetarian, wedding

Servings 6

Author Sanjana

Equipment

• Pressure cooker

Ingredients

For the dal:

• 200 g oily toor dal also called split pigeon peas, arhar or tuver
• 1.5 L hot water
• 1 tbsp grated ginger
• 2-3 green chillies finely chopped
• 200 g chopped tomatoes I use tinned
• 1 tsp ground turmeric
• 1 piece kokum or juice of two large lemons
• 1 1/2 tsp salt
• 1 tbsp jaggery or brown sugar
• 2 tbsp chopped coriander

To temper the dal:

• 1 tbsp ghee
• 2- inch cinnamon stick
• 5-6 curry leaves
• ¼ tsp asafoetida hing
• 1 star anise
• 2 cloves
• 1 dried red chilli
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 10 peanuts whole
• 10 cashew nuts

Instructions

To cook the dal:

• Wash the dal in plenty of water. Drain and repeat twice more.
• Place the dal in a pressure cooker along with 1L of water. Close the pressure cooker (whistle on) and cook for 7 whistles. If you’re using an Instant Pot or similar pressure pot, cook on high pressure for 15 minutes. Carefully release the steam. The dal should be really mushy, almost liquid.
• Sieve the dal into a large bowl to ensure it’s of a flowing consistency. Set aside.

To temper the dal:

• Heat the ghee in a large, heavy-based pan. Add mustard seeds and allow them to crackle. Next, add the cumin seeds, cinnamon, star anise, dried red chilli, cloves, kokum, curry leaves, asafoetida, peanuts and cashews. Sauté over a low heat for 1-2 minutes, just until the cashews begin to brown slightly.
• Add the ginger and fresh chillies. Cook this for a further 30 seconds and then tip in the tomatoes. Add ground turmeric and jaggery. Stir well and allow the masala to come to a gently simmer. Stir all the time to help the jaggery melt in.
• Carefully pour in the dal mixture. Stir well. Add a further 500ml water and season with salt. Bring to the boil. Boil gently for 20 minutes. Stir frequently to ensure the dal doesn’t settle at the base of the pan. If you feel the dal is too thick, you can always thin it out with more water. The boiling extracts more flavours from the spices, resulting in a tastier dal.
• Garnish with fresh coriander. Serve hot with rice. For wedding vibes, I love this with a side of stuffed aubergine curry, farfar and poori.

Notes

What if I don’t have a pressure cooker?

Boil the dal in a large pan, covered with a tight-fitting lid for 30-35 minutes or until mushy. Add a teaspoon of oil to the pot to reduce the amount of foam that builds up inside the pot. Do not leave boiling dal unattended as it can overflow.

Other notes

• Dal will thicken on cooling. If making ahead, you may need to add additional water before serving.
• As dal boils, it will develop a skin on top. This is normal. Stir often to minimise.

How to freeze Gujarati Wedding Dal

This dal freezes particularly well. Place cold dal in a freezer-safe container and freeze for up to 3 months. Defrost at room temperature and reheat thoroughly before serving. You may need to loosen the dal with additional water to achieve a flowing consistency once more.

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Fans of savoury and sweet combos will find this rich and comforting pasta dinner irresistible.

An unexpected twist on classic creamy mac and cheese

Spring means the arrival of Easter favourite, hot cross buns in the shops (well, from January actually!). There are few dinners I make on consistent rotation but recently, this has become one dish I crave solidly.

Hot Cross Crumb Mac & Cheese comes from my deep love of Cheddar cheese sandwiched between warm, toasted hot cross buns. It’s a classic sweet and savoury snack combination I couldn’t help but make a meal of.

The fact of the matter is that nothing bulks out a dish better than pasta. Enter Hot Cross Crumb Mac & Cheese. Here, I fold short pasta like fusilli, macaroni, conchiglie (shells), penne or even rigatoni into rich and creamy mature Cheddar sauce.

The ultimate Mac and Cheese with breadcrumbs

Golden hot cross bun crumbs with crispy sage leaves top the dish off. I love the contrast of lightly-spiced crumbs and sweet raisins against the deeply savoury cheese. The whole affair is a celebration of textures and flavours.

A combination you’ll either love or hate

Hot Cross Crumb Mac & Cheese reminds me a bit of fruity Wensleydale with cranberries and apricots at Christmas. Or cheese and mango chutney sandwiches. It feels 50 shades of wrong but when you eat it, it the flavours just work.

This being said, if sweet and savoury dishes aren’t your cup of tea, it’s best to skip the hot cross crumbs with this recipe. Ultimately, this mac and cheese recipe alone still makes for a delicious stove-top meal.

Make Hot Cross Crumb Cauliflower Cheese for a lower carb option

Although my passion for pasta runs deep, you might find it useful to know that you can easily swap cooked pasta for roasted cauliflower florets. A cheeky riff on cauliflower cheese, so to speak. This would make for a great lower carb option or side dish.

Mac & Cheese tips & tricks

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Hot Cross Crumb Mac & Cheese recipe

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Hot Cross Crumb Mac & Cheese

The ultimate luxury macaroni cheese for hot cross bun lovers! Fold pasta into this impossibly creamy cheese sauce and top off with crispy hot cross bun crumbs. Fans of savoury and sweet combos will find this irresistible.

Course Main Course

Cuisine British

Keyword cheese, dinner party, easter, hot cross buns, macaroni, pasta, vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Sanjana

Equipment

• Blender or food processor
• Whisk

Ingredients

• 350 g fusilli or other short pasta of your choice
• 2 tbsp plain flour
• 600 ml evaporated milk or whole (full-fat) milk
• 2 tbsp butter
• 1 tsp dried garlic or 2 large cloves garlic, peeled and crushed
• 225 g extra-mature Cheddar grated
• 1 tsp English mustard powder or Dijon mustard
• 1/4 tsp ground nutmeg
• 2 tsp cornflour (cornstarch)
• 1/4 tsp salt or to taste

For the hot cross crumbs:

• 3 shop-bought hot cross buns
• 3 tbsp olive oil or butter
• 10-15 sage leaves or 1-2 sprigs rosemary

Instructions

To make the hot cross crumbs

• Break the hot cross buns up into rough chunks. Place them in to the jar of a blender or food processor. Pulse or blend until you have medium-coarse crumbs.
• Heat the olive oil or butter in a pan set over a medium-low heat. Add the sage leaves or sprigs of rosemary. Sauté for a minute or two until the leaves begin to crisp up. A low heat will help release the natural aromas from the herbs.
• Add the hot cross bun crumbs and continue to sauté over a medium-low heat until golden and crispy, about 5 minutes. Stir all the time to ensure the crumbs toast evenly and don't burn. You'll be able to hear when they're ready — a crispy clattering sound as you mix. Remove from the heat and transfer to a plate to cool.

For the mac and cheese

• Toss the grated cheese with cornflour, English mustard powder, garlic and nutmeg.
• Melt the butter in a large, heavy-based pan. Add the plain flour and cook, stirring all the time until it releases a slightly nutty aroma (don't let it brown), this should take about 2 minutes over a medium heat. Remove from the heat.
• Whisk in the milk a little at a time until you have a smooth, lump-free mixture. It won't immediately look thick. Return to the heat and cook for 4-5 minutes, whisking all the time until slightly thickened. Once it comes to a very gentle simmer, switch the heat off again.
• Add the cheese mixture and whisk continuously until the cheese melts and the sauce thickens further and becomes smooth and glossy. Taste and season with salt if necessary. How much salt you add depends on how salty your cheese is and your personal taste.
• Cook the pasta in plenty of salted water, according to the packet instructions or until al dente (it should still have a little bite to it).
• Fold the cooked pasta into the sauce. If it feels a bit too thick, add a little bit of the pasta cooking water to adjust the consistency.
• Serve immediately topped with the crispy hot cross crumbs.

Video

Notes

• I like to use evaporated milk from a tin for my mac and cheese. It’s been heat-treated so is more stable and produces a smoother sauce without as much risk of curdling on contact with the cheese. I also love the flavour and creaminess of cheese sauce made with evaporated milk.
• Cornflour gives the mac and cheese a lovely glossy finish, as well as ensures the dish reheats better than if it were made with plain flour alone.
• Toss the cornflour with the cheese for even distribution into the sauce. It’s easier to add all the seasonings into the cheese mixture beforehand so you can just dump and go when making the sauce, too.
• If using fresh garlic, add it to the plain flour and butter mixture. Cook it out before adding the milk.
• If using Dijon mustard, whisk it in at the end, right before adding the pasta.
• This Hot Cross Crumb Mac & Cheese reheats beautifully in the microwave. Keep the macaroni cheese and crumbs separate until you’re ready to serve so the crumbs remain crunchy.

 

Pin this recipe for later! Hot Cross Crumb Mac & Cheese

If you like this, you’ll love my recipe for Roasted Vegetable & Mascarpone Lasagne

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The post Hot Cross Crumb Mac & Cheese appeared first on Sanjana.Feasts.

Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.

The ultimate vegetarian meal prep recipe

This is a great dish for meal planning. Prepare it up to 3 days in advance.

Assemble everything as per the recipe but don’t bake it. Cover the marinated paneer and veggies tightly and refrigerate and bake when you’re ready. Simple!

How to make homemade fajita seasoning

I toss the sizzling paneer and veggies in this recipe with a blend of my favourite blend of herbs and spices.

My Mexican-style blend includes: Fresh garlic, chilli powder, smoked paprika, dried oregano, ground cumin, ground coriander seeds, lime juice, light brown sugar and salt. That’s it.

Smoky, sweet and with a lime tang, the combination of creamy paneer, tortillas and all the usual fixings like guacamole, salsa, sour cream and jalapeños make this dish incredibly fresh and flavoursome.

How long does it take to make?

Have it on the table in under an hour, including prep time! The recipe is more of a chop and assemble job as opposed to hands-on cooking. I welcome this style of cooking, especially for busy weeknights.

What to put in vegetarian fajitas

You can always try one of the following options, cut into strips or bite-sized pieces:

• Halloumi
• Beans (pinto beans, kidney beans or black beans are particularly good)
• Cauliflower or broccoli
• Tofu, tempeh, seitan, soya chunks or other plant-based meat substitute
• Chickpeas
• Mushrooms
• Courgette
• Squash or pumpkin
• Fried potatoes
• Aubergine

Can I make a vegan version of this Vegetarian Paneer Fajita Traybake?

Sure! Swap the paneer for your vegan protein of choice. Tofu, tempeh, seitan, soya chunks or mycoprotein (Quorn) all work well.

Equally, you can make it with a mix of your favourite vegetables. I love these fajitas with cauliflower and/or mushrooms.

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Should I use homemade paneer or shop bought?

The choice is yours. The most important thing to consider is if the paneer is firm enough to slice into strips without breaking.

I opt for shop-bought paneer in this recipe for ease and because it’s usually very firm.

How to achieve a smoky char without a sizzler

There are a few things you can do. If you have large cast iron pan, preheat it until it’s smoking hot and then add the marinated paneer and veggies.

I don’t have a cast iron pan big enough so I’ve used a regular baking tray. Bake it in a hot oven and after cooking for 25 minutes, give the paneer a quick flash under the grill (broiler). About 5 minutes should do it.

The smoked paprika also does a fantastic job of giving these vegetarian fajitas smokiness.

Other recipes you might like

• Masala Chips & Vegan Avocado Mayo
• Restaurant-Style Chilli Paneer
• Tandoori Hasselback Potatoes
• Crispy Popcorn Bhindi Bites

How to make this Vegetarian Paneer Fajita Traybake

Vegetarian Paneer Fajita Traybake recipe

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Vegetarian Paneer Fajita Traybake

This easy Vegetarian Paneer Fajita Traybake is a vibrant midweek meal you can prepare in advance. Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.

Course Main Course

Cuisine Mexican

Keyword easy, fajitas, meal prep, oven meals, paneer, traybakes, vegetarian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Equipment

• Large baking tray or roasting dish

Ingredients

• 450 g paneer cut into strips
• 2 peppers cut into strips
• 2 onions finely sliced
• 2 tbsp olive oil
• Juice of 1 lime
• 4 cloves garlic crushed
• 1 1/2 tsp dried oregano
• 1 1/2 tsp chilli powder or according to your taste
• 3/4 tsp ground cumin seeds
• 3/4 tsp ground coriander seeds
• 1 tsp smoked paprika
• 1 tsp light brown sugar
• 3/4 tsp salt
• 15 g fresh coriander roughly chopped

To serve:

• 8-10 small wheat or corn tortillas
• Guacamole
• Sour cream
• Salsa
• Jalapeños
• Lettuce optional
• Lime wedges

Instructions

• Pre-heat the oven to 200C/400F.
• Place the peppers, onions and paneer on a large baking tray.
• Add the oil, lime juice, garlic, oregano, ground cumin seeds, ground coriander seeds, chilli powder, smoked paprika, brown sugar and salt. Toss everything well using clean hands or two spatulas to make sure all the paneer and veggies are well coated.
• Bake for 25 minutes. For a slight char and smoky flavour, place under the grill (broiler) for 4-5 minutes. Garnish with chopped fresh coriander.
• Serve immediately with tortillas and all your favourite fajita sides. I simply must have mine with guacamole, salsa, sour cream and jalapeños.

Video

Notes

Make ahead

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated paneer and veggies tightly and refrigerate and bake when you’re ready.

Leftovers

Simply reheat and eat. Having said this, I like to make quesadillas with leftovers for a new meal. Chop the paneer and veggies up and sprinkle between tortillas along with some mozzarella. Pan-fry or griddle on both sides until the mozzarella has melted. Cut into triangles and serve.

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If you like this, you’ll love my recipe for Masala Chips

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Make it mild or spicy and serve with roti, paratha or naan. Rice is also a great partner for this high-protein vegan curry.

What does Dopiaza curry taste like?

Dopiaza is a deeply aromatic dish, with a mellow onion sweetness, tomato tang and a fresh sweep of ginger. Serve it dry style like this version, or add a splash of water to give the curry a sauce, the choice is yours. I like it dry, and almost stir-fried.

What is in Dopiaza?

Dopiaza is named for its’ use of double onions. Double onions typically refers to the double addition of onions at different stages of the cooking process. The first for flavour in the masala paste. The second addition as a vegetable for texture and crunch.

The technique and terminology has Persian roots but shoots influences many other South Indian cuisines. It is a Mughal style of cooking, rich with spices and aromas.

What is Pyaza or Piaza?

“Do” means two and “Pyaza” or “Piaza” means onions. My recipe embraces the “do” (two) of dopiaza twice. It features two different varieties of onion, which I add at two stages of the cooking process.

What type of onions are in Dopiaza?

Any you like! The typical Indian restaurant version will use white and/or red onions. My recipe for Tofu Dopiaza puts both mellow leeks and sweet red onions to work. This vegan curry will blow you away with its’ deeply savoury aromas and flavours.

Can I add something other than tofu to this curry?

Feel free to swap the tofu in this recipe with your choice of vegetables or protein. My preference is to add tofu but that doesn’t mean you have to.

You can also make use this recipe to make:

• Paneer Dopiaza (Paneer Do Pyaza)
• Mushroom Dopiaza (Mushroom Do Pyaza)
• Bhindi Dopiaza (Bhindi Do Pyaza)
• Aloo Dopiaza (Aloo Do Pyaza)
• Or any other variety of Dopiaza you want to cook! Popular non-vegetarian varieties of Dopiaza are made with chicken, lamb, mutton and prawns.

How to serve Tofu Dopiaza

My favourite way to serve this dish is simply with paratha but you can also enjoy it with naan, roti or rice.

What are the key spices in Dopiaza?

Recipes differ from cook to cook. Warm spices and a souring agent like yoghurt, dried mango or lemon give the dish its’ characteristic tang. This sour note is important as it balances the sweetness of the onions.

My recipe uses a combination of tomatoes and vegan yoghurt to achieve this effect.

Spices in my Dopiaza recipe: Bay leaves, dried red chillies, cassia bark, black stone flowers, cloves, turmeric, chilli powder, coriander seeds, dried fenugreek leaves and green cardamom.

Some recipes also include black cardamom and peppercorns, however I don’t find they are essential ingredients in this case.

What are Black Stone Flowers? (Dagad Phool)

While it’s called “flower”, Dagad Phool (in Hindi) is actually a type of fungus/dried lichen. The black petal-like shape of the fungi grows on stones. Indeed, this is why people also call it “Pathar ke phool” which means stone flower.

It has a characteristic unmistakable musky aroma. Think mellow woody perfume, but not at all like your grandad’s Old Spice. It adds background umami-ness to masalas. I find that once I start eating a dish with dagad phool in it, I can’t stop.

10 tips for restaurant-style Dopiaza

1. Be sure to use a large, metal kadai or wok. I like to use a carbon steel wok.
   
2. The kadai or wok should be smoking hot.
   
3. There’s no need to add lots oil, but some is required to help extract the oils from the spices. Use any cooking oil with a high smoke point. You can also use ghee if you’re not vegan.
   
4. Add whole spices first, then the ground spices later to ensure the ground spices don’t burn.
   
5. Cook the first addition of onions until their soft, mushy and slightly caramelised. This makes for the perfect sweet base.
   
6. Add the yoghurt and stir quickly so it doesn’t split in the sauce.
   
7. Reduce the tomatoes and yoghurt until thick and pasty.
   
8. Keep the vegetables crunchy. Try not to overcook them.
   
9. For a saucy version of the Dopiaza, add 250-350ml hot water to the paste before you add the onions and peppers.
   
10. Pan-fry the tofu first so it doesn’t break in the curry. I like the texture of pan-fried medium firm tofu.

My essential ingredients homemade Tofu Dopiaza

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Tofu Dopiaza Recipe | How to Make Tofu Dopiaza Curry

This is my favourite vegan curry recipe and one I cook often for the family. It’s the perfect balance of light and tasty, but also packs that restaurant-style punch. No dairy needed.

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Tofu Dopiaza

Kadai-fried tofu cooked dry style with two types of onions, crunchy green peppers and aromatic masalas. Make it mild or spicy and serve with roti, paratha or naan. Rice is also a great partner for this high-protein vegan curry.

Course Main Course

Cuisine Indian

Keyword curry, ginger, onions, peppers, tofu, vegan, vegetarian

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Sanjana

Equipment

• Large kadai or wok

Ingredients

To pan-fry the tofu:

• 400 g medium or firm tofu
• 3 tbsp any cooking oil
• 1/4 tsp salt

For the rest of the curry:

• 50 ml any cooking oil or ghee if you're not vegan
• 300 g leeks, halved lengthways and finely sliced if leeks are unavailable, try spring onions/scallions
• 2 dried red chillies
• 2 dried bay leaves
• 5 cm piece cassia bark or cinnamon
• 3-4 pieces black stone flowers optional but recommended
• 4 cloves
• 2.5 cm piece ginger peeled and julienned
• 4 large cloves garlic peeled and crushed (about 1 tbsp)
• 390 g tin chopped tomatoes
• 1 tsp ground coriander seeds
• 1/2 tsp ground turmeric
• 1/4 tsp ground cardamom
• 1/2 tsp Kashmiri chilli powder optional
• 1 tsp salt
• 3 tbsp non-dairy yoghurt
• 10 small mild green peppers (the kind that look like chillies) or 1 large green capsicum cut into rings
• 2 red onions cut into quarters and then separated into petals
• 1 1/2 tsp kasoori methi

To garnish:

• 2 tbsp freshly-chopped coriander
• 2.5 cm piece ginger julienned
• Onion flowers optional (I grow them in the garden!)

Instructions

To prepare the tofu:

• If using medium tofu, drain and pat gently with absorbent kitchen towel. If using firm tofu, drain and press firmly with absorbent kitchen towel to remove excess moisture. Some extra-firm tofu may need to be pressed between paper towels for 30 minutes or so. Just use a couple of tins of beans for weight. I use medium tofu so skip this step.
• Slice the tofu into triangles, about 1cm thick but you can cut the tofu into any shape you like. Cubes and batons are also a good choice.
• Heat the oil in a large frying pan. Pan-fry the tofu on both sides, until golden all over. A sprinkle of salt over the tofu will help draw out any moisture from the tofu.
• Place the tofu on a plate lined with kitchen towel. Set aside.

For the rest of the curry:

• Heat oil in a smoking hot wok or kadai. I like to use a carbon steel wok for the smokiness it imparts on the curry. Add the bay leaves, dried chillies, cinnamon, black stone flowers and cloves. Sauté for 10-15 seconds and then add the sliced leeks.
• Cook the leeks over a medium-low heat 10 minutes, stirring all the time, until very soft. When they begin to caramelise, it's time to add the crushed garlic and ginger juliennes. Cook for a further minute.
• Next, tip in the tomatoes and add the ground spices: coriander seeds, turmeric, cardamom, optional chilli powder and salt. Stir well. When the mixtures comes to a volcanic bubble, add the yoghurt and stir vigorously until incorporated to prevent the yoghurt splitting in the sauce. Keep the heat high the entire time.
• Continue to cook the masala for 7-8 minutes, stirring all the time, until it becomes a thick paste.
• Add the onions and peppers. Toss or fold to combine with the masalas. Stir-fry for 2-3 minutes until only slightly softened. Add the tofu to the pan. Rub the kasoori methi between your palms to crush and add this to the pan too. Use a large spatula to fold everything together and coat the tofu with the masalas. Cook 1-2 minutes to heat everything through.
• Garnish with fresh coriander leaves and ginger juliennes and serve.

Video

Notes

• If you’d like a curry with more sauce, simply add 250ml hot water to the paste before you add the onions and peppers.
• Serve this Tofu Dopiaza with paratha, roti or naan. Rice is also a great accompaniment.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
• This Tofu Dopiaza freezes particularly well. Pack it into an airtight container and freeze for up to 3 months. Defrost at room temperature and ensure the curry is reheated and piping hot before serving.

 

Pin this Tofu Dopiaza recipe for later!

If you like this, you’ll love my recipe for Vegan Kadai Tofu

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Masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev are all crowd-pleasing toppings. These snack-tastic fried spinach leaves get more addictive with every bite! If you’re a lover of crispy nachos, try this Indian-style chaat.

What is Palak Patta Chaat (Crispy Spinach Chaat)?

This recipe begins with spinach, lots of spinach. Each leaf is dipped in a batter of chickpea flour (besan), rice flour and spices before getting deep fried.

Once crispy all over, the spinach bhajiya (fritters) are spread out on a tray or plate.

Now for the fun part: A tumble of red onions and tomatoes. Then a smatter of various hot and sour chutneys made with fresh herbs, fruits and spices. Cold sweet and savoury yoghurt drizzle goes on top.

Finally, sev (chickpea flour noodles), fresh coriander leaves and optional chaat masala. This dish really is a celebration of spinach.

What else can I add to my Chaat?

If the aforementioned toppings aren’t enough to set your taste buds alight, you can also throw on some fresh pomegranate, mint leaves and fresh chillies. It really is a flavour free for all. Indeed, I’ve been known to scatter over some crushed potato chips.

How do you eat Chaat?

Depending on the style of chaat, you can either use your hands, a spoon or fork. Generally speaking, eating with your hands is commonplace but if the chaat is drenched in chutneys and yoghurt, grab yourself a spoon.

I’m actually a firm believer of going in face first. Just kidding. I like to use my hands, nachos style. I pick them up, scooping up as many toppings as you can, sort of like a spinach-leaf surf board riding some deliciously-gnarly waves.

How many different types of Chaat are there?

Hundreds. Chaat is one of those dishes that is has consistency as well as uniqueness. You can prepare Chaat from almost any base ingredient: Think crispy bhajia (fritters), vada, fried dough, dumplings, noodles, fruit and many more things. Each of Chaat is both unique, yet familiar all at once.

The familiarity of chaat comes from the toppings. Almost all will have some sort of yoghurt, chutney, onion and tomato combination (not the fruit ones). Sometimes a sprinkle of chaat masala if it’s available. If not chaat masala, a pinch of black salt (kala namak) and roasted cumin seed powder.

What are the different types of Chaat?

While practically anything can be a chaat, some of the most popular chaats of India are:

• Aloo Chaat (with fried potato cubes)
• Samosa Chaat (with erm… samosas)
• Papdi Chaat (with fried strips of shortcrust dough)
• Sev Puri Chaat (same as above but with fried chickpea flour noodles)
• Dahi Puri Chaat (mini pastry shells filled with boiled potatoes and lentils and lots of seasoned yohurt)
• Channa Chaat (with chickpeas)
• Kachori Chaat (similar to samosa chaat but with a stuffed shortcrust round. Fillings usually include, but aren’t limited to peas, daal and onions).
• Fruit Chaat (mixed fruit sprinkled with chaat masala and fresh herbs).

Essentials I used for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

How to make Palak Patta Chaat (Crispy Spinach Chaat)

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Palak Patta Chaat (Spinach Leaf Chaat)

Crispy fried spinach leaves topped with a monsoon of Mumbai chaat favourites including masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev. They get more addictive with every bite! If you're a lover of nachos, try this Indian-style chaat.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword bhajias, chaat, spinach, street food

Servings 4

Author Sanjana

Ingredients

For the crispy fried spinach:

• 180 g baby spinach leaves washed and dried
• 175 g chickpea flour (besan)
• 50 g rice flour
• 1 1/4 tsp dried garlic powder
• 1/4 tsp carom seeds (ajwain)
• 3/4 tsp salt
• 1/4 tsp turmeric
• 1/8 tsp asafoetida (hing – ensure it's a gluten free one if you have any allergies or intolerances)
• 2 tbsp chopped coriander leaves
• 2 tsp oil (I used sunflower)
• 2 tbsp lemon juice
• 300 ml ice cold water

For the masala yoghurt:

• 150 g unsweetened vegan yoghurt (I used soy)
• 1 tsp roasted cumin seeds coarsely ground
• 2 tsp sugar
• 1/2 tsp black salt (kala namak)

For the chaat toppers:

• 1 tomato finely diced
• 1 small red onion finely diced
• 2 tbsp sev
• 1/4 tsp chaat masala (optional)
• 1/4 tsp chilli powder or fresh green chillies (adjust according to your taste)
• Lemon wedges
• 2 tbsp green coriander and mint chutney recipe linked below
• 2 tbsp tamarind and date chutney recipe linked below
• 2 tbsp red chilli chutney recipe linked below
• 2 tbsp fresh coriander leaves
• 1L oil for deep frying (I used sunflower)

Instructions

For the masala yoghurt:

• Mix together all the ingredients and chill in the fridge until needed.

For the batter:

• Place the chickpea flour in a large bowl. Add the Kashmiri chilli powder, turmeric, asafoetida, dried garlic powder, salt, ajwain and rice flour. Stir to combine.
• Next, add the oil and lemon juice. Now gradually add the water, whisking all the time to ensure you work all the lumps out. It's good to add the water in stages for this reason. The final batter should be like a smooth dosa or crepe batter.

To fry the spinach:

• Heat the oil in a large pan suitable for deep frying, about 5cm deep. Bring the temperature to 200C/400F. It should be hot but not smoking.
• Dip a spinach leaf in the batter, gently shaking off any excess. Carefully place the spinach leaf in the hot oil. It may crackle and spit so be extra vigilant.
• Repeat more spinach leaves, taking care not to overcrowd the pan. I fried mine in batches of 6-7 at a time. Turn the spinach in the oil often using a perforated spoon or frying spider/skimmer. After around 2 minutes the spinach should be golden and crispy. Lift the spinach out of the oil using the perforated spoon.
• Place the spinach on a plate or tray lined with paper towels to absorb excess oil. If you want to keep them warm, you can transfer the fried spinach leaves to an un-lined tray and place them in a low oven while you fry the remaining spinach. This will help keep them crispy.

To build the chaat:

• Arrange the spinach leaves on a tray. I lined mine with baking parchment for easy clean up. Top with onions, tomatoes, chilled masala yoghurt, chutneys of your choice, sev, fresh coriander leaves, optional chaat masala and any other toppings you would like to add. Serve with fresh lemon wedges.

Video

Notes

• Serve immediately. This chaat doesn’t wait around for long so get stuck in.
• Not suitable for reheating or freezing.

Get my 3 epic chutney recipes

Easy Mint & Coriander Chutney

Smooth and creamy Indian street-style chutney for drizzling over chaats, spreading in sandwiches and dipping bhajiyas. My recipe is super aromatic and medium hot in flavour. You can add as many chillies as you like. If you prefer a milder chutney, feel free to stir in some natural yoghurt or dairy-free yoghurt.

Check out this recipe

Atomic Red Chilli Chutney

Calling all chilli lovers! This red chilli chutney is quick and easy to make and intense enough to satisfy your spice cravings. Use two or more types of chilli for both flavour and intensity. Mixing your chillies in this way will add multiple layers of flavour.

Check out this recipe

Tamarind & Date Chutney

Learn how to make sweet and sour tamarind and date chutney from scratch! No Indian chaat is complete without a drizzle of this mouth-puckering fruity chutney.

Check out this recipe

Pin this Spinach Leaf Chaat recipe for later!

If you like this, you’ll love my recipe for Maggi Noodles Chaat

And these Aloo Chaat Potato Skins

Love Sanjana

The post Palak Patta Chaat (Crispy Spinach Chaat) appeared first on Sanjana.Feasts.

Juicy king oyster mushrooms make for a robust vegan meal with salad and naan. Marinate king oyster mushroom slices in spicy achaar masala marinade and then grill until almost meaty in texture.

How to serve Achaari Mushroom Kebabs

Serve in these delicious mushroom “steaks” in soft and fluffy grilled naan, along with salad and my trusty vegan mint mayo. It’s such a fresh, flavoursome and satisfying meal.

How to make a vegan kebab

I thought long and hard about what a dream vegan kebab might look like. I’m a huge fan of vegan “meat” replacements. I have dabbled in a few vegan kebab experiments with some lovely results. Seitan, tofu, tempeh and pea protein all work wonderfully if you want to give them a try.

Having said this, I also appreciate that many people don’t want to try and replicate the texture and flavour of meat in their cooking. Cue the Achaari Mushroom Kebab!

What is Achaar masala?

Achaar masala or Achar masala is a blend of spices used for pickling and preserving in Indian cusine. Lots of people make it at home in line with their family’s taste. It usually contains a blend of the following spices, ground to a powder:

• Chilli powder
• Fenugreek seeds
• Split mustard seeds
• Fennel seeds
• Black peppercorns
• Salt
• Oil

In this recipe, I opt for shop-bought Achaar masala for a speedy kebab recipe you can throw together at the end of a busy day.

Can I use any other mushrooms for these Achaari Mushroom Kebabs?

Certainly! Any large, meaty mushrooms will work well in this recipe. Portobello, large chestnut and oyster mushrooms are all perfect. If you can only get your hands on small button mushrooms, you can marinate them whole and cook as directed.

Can I cook the mushrooms any other way?

Sure, feel free to grill, barbecue or oven-cook the mushrooms according to the equipment you have at home. This is a very forgiving recipe!

Products I used for this recipe

This post contains Amazon Affiliate links. These are all products I have purchased of my own accord and ones that I use myself. None of the products mentioned have been gifted to me. By using an affiliate link, I receive a small commission at no expense to you. This commission helps to support this blog. Thanks in advance if you choose to make a purchase through these links!

Achaari Mushroom Kebabs recipe

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Achaari Mushroom Kebabs

Juicy king oyster mushrooms make for a robust vegan meal when paired with salad and naan. These slices of king oyster are first marinated in spicy achaar masala and then grilled until almost meaty in texture. Serve in grilled naan with a pickled chilli salad and vegan mint mayo for desi kebab shop vibes.

Course Main Course

Cuisine Indian

Keyword achaar masala, barbecue, grilled, mushrooms, vegan

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

Total Time 45 minutes minutes

Servings 2

Author Sanjana

Equipment

• Griddle pan

Ingredients

For the mushrooms:

• 200 g king oyster mushrooms or any large mushrooms of your choice
• 100 g plain vegan yoghurt
• 1 tbsp achaar masala (I use the Jalpur branded one)
• 1 tbsp chickpea flour (toasted in a dry pan until nutty and aromatic, about 1 minute)
• 2 cloves garlic
• 1/2 tsp turmeric
• 1/2 tsp ground coriander seeds
• 1/4 tsp garam masala
• 1 tsp salt
• 3 tbsp oil

For the vegan mint mayo:

• 3 tbsp your favourite vegan mayo
• 1 clove garlic, crushed
• 2 tbsp water
• 2 tsp lemon juice
• 1/2 tsp dried mint
• 1 tsp sugar
• 1/8 tsp salt

To serve:

• Flat-leaf parsley and mint
• Mixed salad of your choice (I used shredded cabbage, onions, carrots, cucumbers and pickled chillies)
• Naan, roti, pitta or other flatbread of your choice (homemade or shop bought)
• Chilli sauce

Instructions

To prepare the mushrooms:

• Give your king oyster mushrooms a good wipe with a dry kitchen towel.
• Slice the mushrooms lengthways, about 1-1.5cm thick. I got 4 slices out of each mushroom but this will depend on the size of your mushrooms.

To make the marinade:

• Whisk together the yoghurt, achaar masala, toasted chickpea flour, garlic, ground turmeric, ground coriander seeds, garam masala and salt.
• In a small saucepan, heat up the oil so that it's smoking hot.
• Carefully pour the hot oil into the whisked yoghurt and spice mixture. This will temper the spices and bring out all their beautiful colours.

To marinate the mushrooms:

• Spread the yoghurt marinade out on to a roasting tin or a large plate. Place the mushroom slices on top to coat one side. Turn them over to coat the other side, making sure they're well covered. Use a pastry brush if you need to. Cover and allow to marinate for 30 minutes or up to 24 hours in the fridge.

To cook the mushrooms:

• Heat a griddle pan or frying pan over a medium heat. Place the marinated mushroom slices in the pan and cook for 2-3 minutes per side, until chargrilled and cooked through.

To build the kebab:

• Take your favourite naan or flatbread of choice (I used soft, homemade naan). Brush some chilli sauce over the naan and then top with cabbage, onions, carrots and cucumbers.
• Place the grilled king oyster mushrooms on top and garnish with fresh parsley and mint, pickled chillies and the chilled vegan mint mayo. Serve immediately.

To make the vegan mint mayo:

• Mix together all the ingredients, cover and refrigerate until needed.

Video

Notes

• You can make the marinade up to 24 hours in advance. Ensure they’re tightly covered and kept in the fridge until needed.
• For a smoky flavour, try cooking the king oyster mushrooms on the barbecue.
• You can make this with any large, “meaty” mushrooms, such as Portobello, large chestnut or oyster mushrooms. Try a mix of mushrooms for an extra-special touch.

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If you like this, you’ll love my recipe for Meatless Seekh Kebabs

Other feasts I think you’ll like

Crispy Popcorn Bhindi Bites

Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!

Check out this recipe

Chilli-Garlic & Lime Mogo

What I love about mogo is its earthy flavour, which truly comes to life when it’s gently steamed or boiled. It’s so distinct, you’d know within a split second that someone is making ‘bafelo mogo’ (steamed cassava). It reminds me of the beautiful Mombasa sunshine. This chilli, garlic and lime version is a favourite in our British-Indian-East African home. Follow my tips for perfectly-crispy mogo chips without having to deep fry anything.

Check out this recipe

Mango, Lime & Coconut Chutney

A sweet and mild chutney packed with fruity flavours. This quick and easy mango-based chutney is made creamy with coconut milk and packs a zing with fresh lime zest.

Check out this recipe

Love Sanjana

The post Achaari Mushroom Kebabs appeared first on Sanjana.Feasts.

You can of course, use it fresh, just as it is for a melt-in-the-mouth texture, or pan-fry it to create a crispy, golden crust. It’s also a delicious addition to Indo-Chinese favourites like Chilli Paneer and Paneer Manchurian.

Watch how to make Homemade Paneer

How to curdle milk for The Best Homemade Paneer

My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.

You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:

• 2 tbsp white vinegar mixed with 250ml water
• 1 tsp citric acid mixed with 250ml water
• 100g sour natural yoghurt whisked with 2 tbsp water
• 250ml sour whey

How to make soft paneer

This is a super common question and one I’m asked often. The answer is simple: Use milk with ample fat content and curdle the milk slowly you don’t shock the curds into separating quickly. Dilute the acid with water to encourage a slow separation. The last thing to remember is to ensure you don’t press it too hard. A small amount of moisture in the cheese will keep it squidgy. Ultimately, try to introduce temperature changes gradually.

Simple changes you can make for softer paneer:

• Dilute the acid when using lemon, vinegar or citric acid to facilitate a gentle separation of curds and whey.
• Use high-fat milk (this will also improve yield)
• Rinse the cheese in warm water instead of cold

Paneer for sweet and savoury dishes

Follow my recipe to make perfect paneer, whatever your intended use for it may be. Whether you want to make cubes for Chilli Paneer and Paneer Tikka, crumble it for Paneer Kulcha or use the drained and kneaded chhena for making Rasmalai.

The Best Homemade Paneer: Troubleshooting

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The Best Homemade Paneer (Softest-Ever Cubes!)

Soft and squidgy homemade paneer for curries, paratha fillings, chilli paneer, samosas and more. This simple recipe includes tips for making fresh paneer that tastes like it just came from the dairywala.

Course Appetizer, Lunch, Main Course

Cuisine Indian

Keyword cheese, dairy free, milk, paneer, vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 350 g

Author Sanjana

Equipment

• Large, heavy-based pan
• Muslin or cheesecloth
• Colander or sieve
• Large bowl

Ingredients

• 2.5 L full-fat milk (at least 3% fat) Note that ultra-filtered milk isn't suitable for making cheese
• 100 ml lemon juice
• 250 ml water
• 1/4 tsp any flavourless oil to grease the base of the pan
• 1 tsp salt optional

Instructions

• In a bowl or jug, mix together the lemon juice and water.
• Use a kitchen towel dipped in oil to grease the base of the pan. This will stop the milk from burning on the bottom.
• Pour the milk into the pan and heat over a medium flame. Don't stir the milk too much as we don't want to create too much froth. Don't leave the milk unattended, it can boil over quite quickly. Once the milk comes to a boil, switch the heat off.
• Slowly add the lemon and water mixture and stir the milk very gently to disperse. Imagine gently drawing a figure of eight in the pan. If the milk isn't curdling, add more of the lemon and water mixture until it does.
• You'll know the paneer is ready when the curds look like little white clouds floating the a yellow/green-ish water (this is the whey).
• Line a colander or sieve with a clean muslin or cheesecloth. You can wet the cloth if isn't sitting in the colander well. Place the colander over a large bowl to catch the drained whey.
• Pour the mixture into the colander and allow the whey to drain out.
• Next, transfer the bundle of drained curds (along with the muslin) into a bowl while you pour the whey into another bowl or simply swap it with another bowl.
• The curds now need to be washed to remove any excess acidic flavour. Pour plenty of warm water over the cheese and agitate with a spoon to wash away the sourness. I use around 1L water for this process.
• Once washed, dissolve the salt in another 500ml warm water and pour this over the curds to season it. This step is optional. Mix it well.
• Wrap the muslin over the top of the curds, as flat as you can get it. Press gently with your hands to drain off excess water.
• Place a flat plate over the top and weigh the curds down with something heavy (like a few tins of beans, a mortar or books) to drain off remaining water and lightly set the paneer. The heavier the weight you apply, the firmer set your paneer will be. I like to apply a light weight at this point so that I can mould it properly later.
• After an hour, the paneer is ready to use. It may be slightly crumbly. If you prefer a firmer set for cubing and slicing, either set in the fridge overnight or do as I do and mould it in a dish, tin or bowl with more pressing.

Optional step for moulding the paneer:

• Transfer the lightly-set paneer to a small tin or ceramic/glass dish, about 12cm wide. Keep it in the muslin/cheesecloth for easier unmoulding later. Press the paneer in with the back of a spoon. It doesn't matter of it breaks and crumbles as you'll be pressing it again shortly. Wrap the paneer up with the muslin and apply more pressure with a plate and weight.
• Pop the whole thing, plate and weight included in the fridge overnight to set. The next day your block of fresh paneer will be ready to cube and slice for all your favourite paneer recipes.

Video

Notes

• My preference is to use lemon juice to curdle the milk. This can be either fresh or bottled lemon juice.
• You can also use vinegar, citric acid, yoghurt or even leftover whey from a previous batch of paneer to curdle the milk. For 2.5L milk you’ll need the following quantities of each:
  • 2 tbsp white vinegar mixed with 250ml water
  • 1 tsp citric acid mixed with 250ml water
  • 100g sour natural yoghurt whisked with 2 tbsp water
  • 250ml sour whey

Pin this recipe for later!

If you like this, you’ll love my recipe for Paneer Kulcha

The post The Best Homemade Paneer appeared first on Sanjana.Feasts.

Start by making oven-fried halloumi nuggets with my delicious, crispy batter. Toss it in the sauce along with crunchy onions and peppers. Serve as it is, in a wrap or my favourite way – which is with fries.

Is the 65 an Indo-Chinese dish?

No. It’s a common misconception as it’s similar in appearance to Indo-Chinese faves like Chilli Paneer, Manchurian, etc.

The 65 was actually created in Chennai, Tamil Nadu.

What are the main ingredients in a 65 dish?

Every restaurant, hotel and street vendor has their own take on this dish. My version is an interpretation of the 65.

I incorporate key flavours and ingredients like curry leaves, chillies, yoghurt and garlic. Having said this, halloumi is not typically used – but it’s absolutely mouth watering.

Why is it called 65?

Legend has it that the original dish, said to have been created in a Chennai hotel, was Chicken 65. There are many wacky theories around why it’s called 65, some more plausible than others.

One suggests the dish was first created with 65 different ingredients, another that it was made with 65 varieties of chilli. Another even suggests that the chicken used to make the original version was 65 years old!

Whatever the origin of the dish, know that it’s fiery, tangy and slap-you-in-the-face delicious.

What else can I “65”?

The possibilities are endless. Batter your favourite protein or veggies to make this dynamite Indian dish. This recipe works particularly well with paneer, tofu, seitan, cauliflower and potatoes.

Ways to serve Halloumi 65

Enjoy this dish as part of a larger Indian meal. I suggest you pair it with something carby and plain, such as rice, paratha – or even fries!

I know, I’m a complete heathen but let’s be honest, what doesn’t taste good with fries?

This Halloumi 65 is a delicious addition to your lunch time wrap or roll. Add some salad and your favourite cooling dip/drizzle to temper the chilli heat.

Halloumi 65: Troubleshooting

Halloumi 65 recipe

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Halloumi 65

Halloumi 65 is inspired by Chennai’s famous chicken 65 dish. This fun vegetarian take puts squeaky halloumi to work in a chilli & garlic yoghurt sauce. Start by making oven-fried halloumi nuggets with my delicious, crispy batter. Toss it in the sauce along with crunchy onions and peppers. Serve as it is, in a wrap or my favourite way – which is with fries.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword cheese, chilli, halloumi, vegetarian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Sanjana

Ingredients

• 450 g halloumi

For the coating:

• 50 g cornflour
• 50 g self-raising flour
• 2 tbsp your favourite mayo I used Hellmann’s Vegan mayo
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp Kashmiri chilli powder
• 1/4 tsp salt
• 2 tsp English mustard or 1 tsp dried mustard powder
• 8-10 curry leaves finely chopped
• 2 tbsp lemon juice
• 1 tbsp oil I used rapeseed
• 25 ml water
• Spray oil

For the sauce:

• 1 tbsp oil I used rapeseed
• 6 large cloves garlic crushed
• 10 curry leaves
• 2 green chillies cut lengthways
• 2 dried red chillies
• 1 green pepper cut into bite-sized pieces
• 1 red onion cut into bite-sized pieces
• 2 tsp your favourite chilli sauce
• 150 g plain yoghurt
• 2 tsp Kashmiri chilli powder
• 1 tbsp cornflour
• 150 ml water
• 1 tbsp chopped coriander leaves
• Salt to taste

Instructions

For the halloumi:

• Pre-heat the oven to 200°C/400°F/gas mark 6.
• Drain the halloumi and cut into large bite-sized chunks. Place it in a bowl and cover with boiling water. This will soften the halloumi pieces up beautifully and also remove excess saltiness. Allow to soak for 5 minutes. Drain.
• Place the halloumi in a large bowl and add the cornflour, self-raising flour, vegan mayo, English mustard, black pepper, garlic powder, Kashmiri chilli powder, curry leaves, lemon juice, oil and water. Use your hands to gently mix everything together and coat the halloumi pieces. the batter should be thick and quite sticky.
• Line two or three large baking trays with parchment paper and spray lightly with cooking oil. Arrange the halloumi pieces on the baking parchment, leaving a 2cm gap between each one.
• Bake for 10-12 minutes, turning half way through the cooking time to ensure even browning.

To make the sauce:

• Whisk together the yoghurt, cornflour and chilli powder until smooth.
• Heat the oil in a pan. Add the oil, garlic, curry leaves, dried chillies and fresh chillies in rapid succession. Sauté for a few seconds until the garlic browns very slightly.
• Next, add the onions and peppers. Mix well. Add the yoghurt mixture, chilli sauce and 100ml water. Stir well. Stir continuously while cooking over a over medium heat, until the sauce thickens. Season with salt but remember the halloumi is salty so don’t be too generous with it.
• Add the crispy halloumi pieces and stir to coat. Cook for 1-2 minutes to heat the halloumi through. Garnish with fresh coriander leaves and serve immediately.

Video

Notes

• Serve immediately for maximum crispiness. Having said this, this still tastes great reheated the next day. For breakfast… #SorryNotSorry.
• To air fry the halloumi nuggets, place the batter-coated pieces in a SINGLE LAYER inside the greased basket of the airfryer. Ensure they’re not touching each other and that there’s a gap between each one or they will stick together. Spray liberally with oil. Air fry at 200°C/400°F for 8-10 minutes. You might need to cook them in batches.
• Store leftovers in an airtight container and refrigerate for up to 3 days.
• Leftovers might be a little dry as the sauce will soak into the batter. You can always bake them in the oven or air fry them to reheat through. They’ll turn into halloumi nuggets. Delish!

Pin it for later!

If you like this, you’ll love my recipe for Vegetable Manchurian

The post Halloumi 65 appeared first on Sanjana.Feasts.

Essential Gujarati Snacking

The world of Gujarati farsan, or savoury snacks is as complex as it is vast. 100 varieties of gathia made from fried chickpea flour (besan) are identified by shape, texture and seasoning. Delicious!

Gujarati snacks also include Khandvi (rolled yoghurt batter), Handvo (baked lentil and vegetable cake), and Patra (tightly-rolled colocasia leaves layered with sweet and sour tamarind batter).

There’s Khichi, Panki and a veritable cornucopia of Bhajiya to explore.

One thing many of these dishes have in common is a heavy reliance on besan, or chickpea flour. It’s a wonder ingredient that adds earthy flavour, crispy texture and essential binding. Indeed, besan is an essential ingredient in Indian snack making.

Types of Dhokla

Dhokla made from a number of different flours; Khaman is as thick as a bath sponge, while another Rava (semolina) preparation is thin and the texture of set polenta.

Having said this, some dhokla are made with soaked and ground whole lentils, before being fermented overnight, others are instantly “fermented” with citric acid, baking soda or fruit salts (commonly marketed as Eno).

You’ll find a jar of Eno in most Indian kitchens for this very purpose!

How to make Khaman (Instant Chickpea Flour Dhokla)

When making Khaman batter, it is essential to entire process encourages aeration. A long whipping time builds structure and proteins whilst it incorporates air into the mixture.

Finally, the batter is beaten vigorously with the catalyst (baking soda) which reacts with the citric acid to produce a bubbly, lava-like reaction.

Steam the batter and these bubbles create a light and spongy cake. The Khaman is ready to be doused in the spiced tempering, or tadka. The final dish is mouth watering! One piece is never enough.

Khaman embodies everything Gujaratis love about snacks. It’s spicy, sweet and sour. In Gujarati this is referred to as being “khattu, mitthu”.

Ingredients you need for making Khaman (Instant Chickpea Flour Dhokla)

• Chickpea flour (besan)
• Semolina
• Turmeric
• Green chillies
• Ginger
• Fresh coriander
• Citric acid
• Baking soda (bicarbonate of soda)
• Water
• Salt
• Sugar
• Any flavourless oil (such as sunflower, vegetable or rapeseed)
• Mustard seeds
• Curry leaves
• Asafoetida
• Sesame seeds
• Fresh or desiccated coconut
• Lemon juice

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Khaman (Instant Chickpea Flour Dhokla)

Soft and fluffy steamed chickpea flour cake from Gujarat, western India. This airy, sweet and sour cake is prepared with spices, freshly-grated coconut and coriander leaves.

Course Appetizer, Side Dish, Snack

Cuisine Indian

Keyword cake, chickpea flour, dhokla, farsan, gujarati

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 12

Author Sanjana

Equipment

• Steamer or a large wok or kadai fitted with a trivet
• 7-inch x 9-inch rectangular cake tin, or 10-inch round cake tin

Ingredients

For the khaman batter

• 300 g chickpea flour (besan)
• 1 tsp coarse semolina
• 1-2 small green chillies (very finely chopped)
• 1 tbsp grated ginger
• 1/2 tsp ground turmeric
• 2 tsp citric acid (available at Indian grocery stores)
• 1 1/2 tsp salt
• 3 tbsp sugar
• 325 ml water (room temperature)
• 2 tbsp any neutral oil (such as sunflower, vegetable or rapeseed)
• 2 tsp baking soda (bicarbonate of soda)

For the tempering (tadka)

• 2 tbsp any neutral oil (such as sunflower, vegetable or rapeseed)
• 2 tsp black mustard seeds
• 1 tbsp white sesame seeds
• 8-10 fresh curry leaves
• 2 small green chillies (slit lengthways)
• 1/4 tsp asafoetida (use GF for those with a wheat/gluten intolerence)
• 2 tbsp freshly-grated coconut or desiccated coconut
• 3 tbsp freshly-chopped coriander
• 4 tbsp water
• 2 tbsp sugar
• 2 tbsp lemon juice
• Pinch of salt

Instructions

To make the Khaman batter:

• In a large bowl, sift the chickpea flour, breaking down any large lumps left in the sieve.
• Add the semolina, turmeric, citric acid, salt, sugar, ginger and chillies, Stir to combine.
• Slowly add the water, a little at a time and beat with a hand-held whisk or pair of electric beaters, about 4-5 minutes. The batter should be smooth. Rest the batter at room temperature for 15-30 minutes.
• Set up the steamer. Fill the base with about 1.5-2 inches of water and bring to the boil. Grease the tin well with 1 tbsp oil.
• Now it's time to work quickly. Add the oil and baking soda (bicarbonate of soda) to the batter and beat vigorously, in one direction ONLY until pale and frothy, about 40-50 seconds. The batter should flow like molten lava or liquid honeycomb. Pour this into the greased pan and immediately put this in the steamer. Close with a tight-fitting lid and cook on high heat for 25 minutes exactly.
• Once 25 minutes have elapsed, switch the heat off. Remove the lid and check the Khaman is cooked. Insert a skewer or shark knife into the middle and if it comes out clean, with just a few moist crumbs attached, it is ready. Remove from the steamer and set aside while you prepare the tadka.

For the tadka:

• Heat the oil in a small saucepan. Once hot, add the mustard seeds. They should start popping almost immediately. Once they have finished popping, add the curry leaves, chillies, sesame seeds and asafoetida. Switch the heat off after 10-20 seconds and allow to cool slightly.
• While the tadka is cooling, mix together the water, sugar, salt and lemon juice in a bowl. Stir until the mixture is no longer grainy. Add this to the cooled tadka and mix well.

To assemble:

• Run a knife around the edges of the warm Khaman pan to loosen and flip onto a plate or board. Slice into 2-inch squares. Place the cut squares back in the pan and pour the tadka over the Khaman. Sprinkle with grated coconut and coriander leaves. Allow to rest for 30-40 minutes before serving. Serve with coriander chutney and/or chai.

Video

Notes

• Store the Khaman refrigerated in an airtight container for up to 3 days.
• You can also freeze the Khaman freezer-safe containers for up to 6 months.
• To use Eno (fruit salts) in this recipe, reduce the amount of citric acid used in the batter by 1 tsp and omit the baking soda (bicarbonate of soda). Whisk 2 1/2 tsp Eno into the batter (in place of baking soda) right before steaming.

 

Enjoy this Khaman with your favourite chutney. I love them with coriander chutney but Gujarati Lasan ni Chutney mixed with a little oil is also delicious.

Pin it for later!

If you like Khaman, you’ll love this Gujarati Khandvi

Love Sanjana

The post Khaman (Instant Chickpea Flour Dhokla) appeared first on Sanjana.Feasts.

The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

How to make Easy Paneer & Vegetable Tikkis

I use shop-bought paneer crumbled in the blender (or with clean hands) and frozen mixed veggies, chopped as finely as possible.

Air-fry or bake!

You can bake them in the oven or if you have an air fryer, arrange them in a single layer to cook in just 8 minutes flat!

Why Easy Paneer & Vegetable Tikkis are a family favourite

I’m forever on the hunt for new ways of encouraging my son, Bodhi to eat more. I never restrict his diet and am thankful for anything he eats.

Laid back mama, here! To be honest, the only thing I’m mindful of is excess salt. I will allow him to eat as much whole fruit as he likes and he does enjoy the odd biscuit or bite of chocolate brownie, too.

About Bodhi

For those of you who are new here, Bodhi was an IUGR baby, delivered 20 days early, so not quite a preemie but because of a growth restriction, he was only 4lb at birth.

His development has been phenomenal for a baby the doctors (and we) were seriously worried about in the first few months of his life.

He’s not walking yet but is the biggest chatterbox who surprises me daily with how many words he knows.

I’m so proud to be his mum and I salute all the NICU baby parents out there. It takes immense strength to watch a child go through a period of physical weakness.

Little scamp

He’s always on the move and as a super tiny dude (currently wearing 6-9 month clothes at 16 months), he needs a good mix of veggies and fats in his diet.

Some of Bodhi’s favourite dishes

Buttered roti, carrot coins and peas cooked in ghee, peanut butter on toast, lemony avocado slices and strawberry yoghurt are his favourites at the moment.

How else can I adapt these Easy Paneer & Vegetable Tikkis?

This is a very forgiving recipe. You can use any vegetables you like, either fresh, frozen or even canned.

You could even try replacing the paneer with crumbled firm tofu or mashed beans for a vegan version.

However, I’ve made them with kidney beans before and they’re absolutely delicious, not to mention, full of plant-based protein.

A note on chilli when cooking for Bodhi

Finally, add salt and chilli to your preference. I haven’t listed chilli in the ingredients because I don’t put it in when cooking for Bodhi.

This means that I’ve actually become my dad and now eat raw green chillies with almost every meal because the heat is so addictive.

How to serve Easy Paneer & Vegetable Tikkis

My favourite way to enjoy these tikkis is to wrap them up in a chapati, naan or tortilla with lots of salad a coriander chutney. They’re perfect for picnics or eating on the go, too!

Can I freeze them?

Yes! In fact, I make them in bulk because let’s be honest, sometimes you need a quick-fix meal you can simply reheat in the oven. These tikkis freeze very well and keep for up to 3 months.

How to freeze these tikkis

Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200°C/400°F for 10-12 minutes until piping hot. Do not refreeze.

Ingredients you’ll need to make these paneer tikkis

• Paneer, shop-bought or homemade (I like Everest)
• Mixed vegetables of your choice, fresh or frozen
• Onion
• Fresh root ginger
• Cumin seeds
• Garam masala
• Saffron (optional but delicious)
• Green cardamom
• Amchoor (dried mango powder)
• Chickpea flour
• Breadcrumbs
• Fresh coriander
• Salt
• Oil

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Easy Paneer & Vegetable Tikkis

Quick to make and bursting with Indian flavours; these Easy Paneer & Vegetable Tikkis are a family favourite in our home. The soft cheese centre just melts in the mouth, whilst the coating provides a welcome crunch. This is store-cupboard comfort food you’ll make again and again.

Course Appetizer, Lunch, Side Dish

Cuisine Indian

Keyword cutlet, great for kids, paneer, tikki, vegetables

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 225 g fresh or shop-bought paneer crumbled
• 150 g frozen mixed vegetables e.g. peas, carrots, broccoli, corn and beans, cooked and chopped finely
• 1 medium onion finely diced
• 2 cm piece ginger grated
• 2 tsp oil
• 1 tsp cumin seeds
• 2 tsp garam masala
• 5-6 strands saffron optional but delicious
• 2 cardamom pods seeds finely crushed
• 1 tsp amchoor dried mango powder
• Salt to taste
• 2 tbsp roasted chickpea flour
• 3 tbsp breadcrumbs
• 2 tbsp chopped fresh coriander

For the coating:

• 3 tbsp breadcrumbs
• Oil spray for cooking

Instructions

• Pre-heat the oven to 200°C/400°F.
• In a dry, non-stick pan, toast the chickpea flour until aromatic and a very pale pinkish colour. Transfer to a bowl.
• Heat the oil in the same pan. Add the cumin seeds and allow to sizzle for a few seconds. Next, add in the ginger and onions. Cook for 3-4 minutes until translucent.
• Stir in the garam masala, saffron and ground cardamom. Cook for a further 2 minutes. Add the crumbled or grated paneer and veggies. Cook for 3-4 minutes and then allow to cool.
• Once cool, add the toasted chickpea flour, breadcrumbs, salt and coriander. With clean hands, give the mixture a good knead to bring everything together. If it feels overly sticky, you can add another tablespoon of breadcrumbs but be careful not to add too much or it may make the finished tikkis dry.
• Form small tikkis with the mixture (you should have 12-14 mini tikkis). Roll the tikkis in the reserved breadcrumbs to coat. Arrange on a baking tray and spray both sides with cooking oil. Bake at 200°C/400°F for 10 minutes. Alternatively you can air fry the tikkis at 200°C/400°F for 8 minutes.
• Serve with your favourite chutney, dip or plain yoghurt.

Notes

Tips for freezing:

 

• These tikkis freeze very well and keep for up to 3 months.
• Make them and then layer them up inside a freezer-safe container with pieces of parchment paper in between each tikki. To reheat, arrange the tikkis on a baking tray and bake in a pre-heated oven at 200C/400F for 10-12 minutes until piping hot. Do not refreeze.

Pin it for later!

If you like this, you’ll love my recipe for Bodhi’s Keema Pau Bhaji

Love Sanjana

The post Easy Paneer & Vegetable Tikkis appeared first on Sanjana.Feasts.