Vegan Sausages

Friends, these vegan hot dogs or sausages are cute and magical. These bottle gourd, chick pea, green gram, tapioca flour sausages are packed with flavor. These are incredibly versatile and can be made into large sausages for grilling too. You can use them in your gravy curries or for burgers and also make those Halloween themed 🎃 mummy pigs.

Made Halloween themed mummy pigs in a blanket using these vegan hot dogs

RECIPE

Yields: 15 mini sausages
Prep time: nil
Cook time: 20 min
Tools: steamer, grater, mixing bowls, fry pan

INGREDIENTS

Bottle Gourd 1 meduim sized
Gram flour 1/4 cup
Moong daal flour 1/4 cup
Tapioca flour 2 tbsp
Salt 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Peanut Oil 3 tsp
Water 1 cup

METHOD

Wash peel and grate bottle gourd. Remember to remove its middle seed part. Use it in your daal or kootu recipes.

Take grated gourd in a muslin cloth and squeeze out 80 percent of its liquid. Drink the water or use it in soups.

Take the grates and mix all salt and seasonings to it. Also add all flours.

Make a stiff dough using very little water.

Divide into small portions and give sausage like shape.

Prepare a steamer with water and keep on heat. Grease a tray and keep the sausages. Steam the sausages for 15 minutes. Once they are firm to touch switch off flame.

In pan heat oil and add sausages and roast till they are golden.

Vegan and healthy sausages/ hot dogs are ready to serve.

Tips: Use tablespoons of water while preparing the dough. Coz bottle gourd tend to loose liquid after adding salt. After removing the middle seed part,  use it in your daal or kootu recipes. Instead of discarding the lauki water, drink the water or use it in soups, it is highly nutritious.

Thanks for visiting 🌼😊

Aquafaba (Vegan Egg Replacer)

 

RECIPE

Prep time: 8 hours

Cook time: 30 minutes 

Tools: pressure cooker, sauce pan.

INGREDIENTS 

Kabuli chana 1/2 cup 

Water 2 cups 

METHOD

Soak in enough water for 8 hours or overnight.

Drain water. Add chana to pressure cooker with 2 cups water and keep on heat. Take 6 whistles. 

Let the pressure release naturally. Check that chana is cooked well.

Strain over a sauce pan. Use the chana in any recipe.

Keep the sauce pan on meduim heat and boil the liquid.

Reduce liquid to half the quantity.

Cool aquafaba and store in freezer safe container. Thaw and use as egg replacer in any recipe. 3 tablespoon for each egg.

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Chana Sundal

Sundals are prasadams prepared during Vinayak Chaturthi or other pujas, they are quick to prepare and make a healthy, protein rich brunch or snack. 

RECIPE

Serves: 5 persons 

Prep time: 8 hrs

Cook time: 20 minutes

Tools: Pressure cooker, Mixer grinder, kadai.

INGREDIENTS 

Cabuli chana 1/2 cup

Green chillies 3

Shredded coconut 1/4 cup

Curry leaves 5 no.

Urad dal 1 tsp

Mustard seeds 1 tsp

Hing 2 pinch

Salt to taste

Coriander leaves 2 tbsp

Oil 1 tsp

METHOD

Keep things ready

Grind coconut, greens chillies and curry leaves to a coarse mixture.

Heat oil in a pan and add mustard seeds let it splutter and add split black lentil.

Add boiled chickpeas

Now add salt and ground coconut mixture and mix. Cover and cook on low flame for few minutes.

Sundal is ready to be offered to our Dear Lord Ganesha, who is God of Wisdom and Knowledge.

Garnish with coriander leaves.

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Seppankizhangu Roast/ Taro root

Original South-Indian dry preparation of taro roots. Some even eat this in form of snacks. Rich in vitamin mineral and fiber, low in calories.

Authentic tamil side dish to be served with full course meal. This roast or dry curry can be made with different masalas, I am sharing my family favorite.

Vazhakkai Fry with curd recipe

Vazhakkai roast vegan recipe 

RECIPE 

Serves: 3 persons

Prep time: 15 minutes 

Cook time: 10 minutes

Tools: Kadai, strain, bowl.

INGREDIENTS 

Taro root 500 g

Tamarind paste

Oil 3 tbsp

Salt 1 tsp

Red chilli powder 1 tsp

Cumin powder 1/2 tsp

Turmeric powder 1/4 tsp

Cumin seeds 1 tsp

Hing 1 pinch

Curry leaves 5

Coriander leaves 1 tbsp

Water 1 ltr

METHOD 

1. Soak 2 inch piece tamarind in hot water, if you are out of pulp.

2. Wash taro root to remove any dirt.

3. Heat water in a kadai, add the taro root and boil until a knife inserted in the vegetable runs smoothly.

4. Strain taro root and peel the skin and place in a mixing bowl.

5. Squeeze out the pulp from the tamarind and discard the rind. 

6. Add salt, tamarind pulp, red chilli powder, turmeric, cumin powder and mix and leave to marinate for 10 minutes.

7. Heat a kadai with oil. Add cumin seeds, hing and curry leaves. Also add the marinated taro roots.

8. Roast on slow to medium flame for 10 minutes or until it gets crunchy outer crust.

9. Garnish with chopped coriander leaves and serve as a side to your meals.

Thanks for visiting 😊

vegan banana cake/bread

As you all know I love baking with bananas and this is another banana bread/cake that I made with Ragi and Wheat flour and it is also vegan.

I did not intend to make it vegan, but it just happened so that I had 5 ripe bananas leftover,,, when I mashed it and added some oil and jaggery, it was enough to moisten the dry mixture. So I added only few tablespoons of water and voila the cake baked perfectly and vegan.

P.S. I am enjoying my Independence Day with my favourite cake and a book I am reading these days,, borrowed from my Sister in law Awantika,,,,( this is the first time I am reading a Love Story, I mostly like to read mystery novels)😃😍

1 cup ragi flour 

3/4 cup wheat flour

1 tbsp cocoa powder 

3 tsp baking powder

2 pinch of baking soda

Sieve all the above mentioned dry ingredients.

4-5 ripe bananas

1/4 cup oil

1/2 cup jaggery pwd

In a bowl mash bananas add oil and jaggery and mix until jaggery dissolves.

Mix wet and dry stuff.

Add few tablespoons of water if needed for idli batter consistency 

Pour in greased baking pan 

Decorate with 2 tbsp of sunflower or any seeds and bake in preheated oven at 180°c for 25-30 minutes 

Note;

250 ml cups measurements

7×7 inch pan

Thank you

Love 

Pv iyer

How to cook quinoa

Quinoa is a whole grain that is rapidly growing in popularity due to its many health benefits.

Quinoa contains bitter tasting compounds called saponins, they are especially concentrated in the outer coating of quinoa.

These saponins can be easily removed by rinsing quinoa with water before consumption.

Although producers of most packaging companies have already removed most of the saponins, people may wish to give it an extra rinse before consuming it.

It is easy to incorporate quinoa into the diet. People can use it instead of rice in any recipe. Its small grains cook to tender in as little as 15 minutes.

Quinoa has a subtle nutty taste that makes it a very versatile ingredient. It can play a role in baking or as a breakfast grain. Quinoa also works well in hot side dishes, cold salads, and burgers.

Although people can cook and eat quinoa seeds in a similar way to most grains, the quinoa plant itself is more similar to beetroots and spinach.

RECIPE

Serves: 4 persons 

Prep time: none

Cook time: 12-15 minutes

Tools: Sauce pan

INGREDIENTS 

Quinoa 1 cup

Water 1.5 cups 

Pinch of salt

Oil 1 tsp 

METHOD 

As I am using already rinsed quinoa quality, I will directly add it to the pan and start cooking.

If you're using normal quality, then you will need to rub and wash it several times in clean water.

To the sauce pan with quinoa (on medium heat) add water, salt, oil and let come to a boil. 

Cover with lid and cook on low flame for 7 minutes. Keep stirring and checking in every 2 minutes interval.

Add more water only if required.

Once the quinoa looks soft like a cooked sago pearls, then it means it's cooked.

Use it any of your salad, pulao or a curd rice 😄recipe.

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Vazhakkai Poriyal (Raw Banana Fries)

 

Please tell me I am not the only one who does this🤗

Soaks leftover rice in water at night. Strains and drinks the water in the morning. Makes curd rice for breakfast with the drained rice and eats with fresh curry 

Vazhakkai Fry / Raw Banana fry 

INGREDIENTS 

Raw Bananas 250 grams

Thick Curd 2 tbsp /tamarind pulp 1 tbsp

Chili powder 2 tsp 

Cumin powder 1 tsp

Salt to taste

Coconut oil 2 tbsp 

Cumin seeds 1/2 tsp 

METHOD 

Peel the skin of the bananas, wash thoroughly in water. Remove from water and slice into 1/4 inch thick slices. Add all sliced ones in a bowl. 

To the bowl add curd, turmeric, chilli powder, cumin powder, salt. 

Mix everything well and keep covered for 5-10 minutes. 

Heat a pan and add oil, add some cumin seeds. 

Put the marinated banana slices in the hot oil. 

Cover and cook, After 5 minutes of slow cooking, flip and cook the other side as well for further 5 minutes. 

Remove in a serving bowl. Tadda! Yummy raw banana fry is ready to relish. 

Perfect sides for your South-Indian platter or enjoy it just like a snack. I live to have it with my curd or sambar rice.

Tips 1. Sambar powder can be added replacing chili powder. 2. Tamarind pulp can substituted for curd. 3. Cooking on low flame throughout will ensure Perfect browning and crunchy fries.