While I was on the hunt for some vegetarian recipes that I could add to my arsenal, I came across a recipe for Tava Pulao. I hadn’t thought about this in a while and when I saw it, I decided that this was as good a time as any to try it out. So this was our Sunday lunch a while ago. Looking at the ease of putting this together, initially, I was a little skeptical about how it would turn out. But we enjoyed this so much, that I’ve made it on two other occasions since then. It has a lovely assortment of vegetables and is beautifully spiced. You can use whatever assortment of vegetables you have at hand. As far as the spices go, the original recipe calls for Pav Bhaji Masala. I didn’t have any, so I just left it out and it turned out fine. I was questioning the practicality of having to buy an ingredient to use in just one dish and that kept me from buying it for a while. But I now want to try making my own Pav Bhaji (which is another favorite in our house), so I picked up a box of the masala yesterday. I’m eager to see how it impacts the flavor of this dish. So stay tuned to see how my Pav Bhaji making endeavor fares, but in the meanwhile, here is the recipe for the Tava Pulao.
Adapted from: Sizzling Tastebuds
1/2 cup long grained rice
2 tbsp vegetable oil
1/2 tsp cumin seeds
1 large onion, finely chopped
1 cup mixed vegetables (I used green peas, diced carrot and chopped up french bean)
Salt, to taste
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp amchur powder (dried mango powder)
1 tsp garam masala powder
Lemon juice, a few drops over the rice
1 tbsp fresh coriander leaves, chopped
Wash and soak rice for about 10-15 minutes, then boil the rice till done. Don’t overcook it, you don’t want it to turn mushy. Using a fork, fluff up the grains of rice and let it cool down a little.
In a large pan (originally a tava is used, but I didn’t have a large enough one, so I just used a pan instead), heat some oil and tip in the cumin seeds. Let them sputter while making sure they don’t burn.
Add the onions and stir fry till slightly browned.
Add the chopped vegetables and saute for about 5 minutes. They should be cooked about 3/4 the way now.
Add the powdered spices and mix well, taking care that you don’t mash the vegetables while stirring.
Add the cooked rice to the veggies and toss well to mix.
Add a dash of lemon juice and coriander leaves to finish off.
Serve this with some raita. I served it with a plain yogurt sprinkled with some chopped coriander leaves, but you could also serve a mixed vegetable raita instead.
Mushroom Toast Bites
200g packet of button mushrooms, cleaned and sliced thickly
2 onions, sliced
1-2 green chillies, slit
1 tsp olive oil
A knob of butter
3 cloves of garlic, lightly crushed to release flavor
Salt, to taste
Crushed black pepper, to taste
Place the oil and butter in a pan over medium heat.
Add the mushrooms and saute till they’re done. Don’t overcrowd the pan as the mushrooms will just stew in their juices. Do this in stages if you’re using a small pan. Drain the mushrooms and keep aside.
Using the same pan, add a dash more oil / butter, if needed and tip in the garlic and onions and saute them on medium heat till they’re lightly caramelised.
Add the chilies and the mushrooms. Season with salt and pepper to taste. Stir to mix well.
Take off the heat.
You can add some chopped coriander leaves at the end. I didn’t have any that evening, so I just left that out.
Lightly toast slices of bread and cut in halves and place the stir fried mushrooms over it.
Arrange on a platter and serve.
Can you tell that I absolutely love bananas? They’ve always been one of my favorite fruits. If you’re new here and don’t believe me, check out these beauties – Banana Bread, Bananas Foster, Stuffed French Toast, Monkey Business and Chocolate Chip Banana Bread Scones. See I wasn’t kidding. Today I have yet another banana treat for you. And let me tell you that these were absolutely wonderful. Even though they were an eggless bake, they were light, moist and super yum. I made mini muffins this time just as an excuse to have a second helping, maybe even a third 😉 These were so great that the next time I whip these up, I’m going to make them the regular muffin size. I think that tells you how much we enjoyed them. I hope you do too! Oh, I love my new silicone mini muffin cups. They are so gorgeous, they just brighten up my day. Am I crazy to want them in every color available 🙂 ? Unfortunately I forgot to use them while baking the muffins but they do make a pretty picture. Can’t wait to bake with them.
Mini Eggless Banana Walnut Muffins
Yields 12 mini muffins
2-3 over ripe banans, mashed
3/4 cup all-purpose flour
1/4 cup natural unflavored yogurt
1/4 cup walnuts, roughly chopped
1/3 cup sugar
1/4 cup vegetable oil
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 tsp salt, or to taste
Preheat the oven to 180ºC and prepare your muffin mould
Mash the bananas in a bowl and add the oil, yogurt, sugar and vanilla and mix well.
Mix the flour, salt, baking powder and baking soda in a large bowl. Mix well.
Add the mashed banana mix and fold it into the flour till incorporated. Don’t beat the batter.
Add the walnuts, reserving a few and stir them in gently.
Spoon the batter into paper lined muffin tins and sprinkle the reserved walnuts on top of them.
Bake for 20-30 minutes or till done.
The dressing is super easy to make and the only actual cooking involved in boiling some noodles. You can pretty much alter this salad to accommodate the salad veggies that you have at hand. In the past I’ve also added some leftover grilled pork and it was fabulous. I think shrimp or even chicken would make good additions to this salad. This time around, I kept it vegetarian.
Sesame Peanut Noodles
Recipe by: Nigella Lawson
1 packet noodles, boiled, drained and cooled
A handful of bean sprouts (I didn’t have any so I used corn kernels. Learn how to make you own bean sprouts here.)
2 spring onions, finely sliced (If you don’t have any, use 1 finely sliced onion)
1 green pepper, sliced (the original recipe calls for red pepper)
4 tsp white sesame seeds
4 tbsp fresh coriander leaves, chopped
For the dressing –
1 tbsp sesame oil
1 tbsp garlic infused olive oil (I din’t have this so I used some extra virgin olive oil instead)
1 tbsp soya sauce
2 tbsp lime juice
2 tbsp sweet chilli sauce
3 tbsp smooth peanut butter (chunky works just as well)
Mix all the ingredients for the dressing together.
Toss all the salad ingredients in a large bowl reserving a little chopped coriander and some sesame seeds for garnishing.
Add the dressing and toss well to make sure that the noodles are coated well.
Garnish with some of the chopped coriander leaves and sesame seeds and serve.
Any leftovers can be refrigerated and had the next day as well.
Almost Vegan Pancakes
Adapted from: Vegan Yum Yum
Make about 8-10 pancakes depending on size(4-5″)
1 cup all-purpose flour
1 1/2 cup milk
2 tbsp sugar
2 tbsp oil
1 tsp baking powder
1/4 tsp salt
1 tsp Vanilla extract
1-2 tbsp water to thin the batter, if needed
Dissolve the sugar in the milk and add the rest of the ingredients to the bowl and mix till the the batter is smooth and there are no lumps.
Heat a pan over medium heat.
I lightly greased the pan before ladling the batter to make the pancakes. But I’ve read that using an ungreased pan makes perfect pancakes. I’m definitely going to try that next time. I’d love to have pancakes with ever so perfect edges.
Cook the pancake on medium heat till it has lightly browned. Flip over and cook on the other side till browned as well.
Continue this process till all the batter is used up.
Serve warm with a drizzle of honey.
Chocolate Chip Banana Bread Scones
Makes 8 wedges
Adapted from: A Dusting of Sugar
2 very ripe bananas (you should have 1 cup when mashed. You may need another banana depending on size.)
2-4 tbsp milk
1/2 cup yogurt
2 1/2 cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
4 tbsp cold butter, cubed
3/4 cup semisweet chocolate chips
1 tsp vanilla extract
Mash the bananas in a bowl. Add the milk, vanilla extract and yogurt. Mix well and keep aside.
In a large bowl, sift the dry ingredients, the flour and baking sugar and add the sugar and mix well.
Rub in the cubes of cold butter till the mix resembles coarse wet sand.
Pour the banana mix into the dry ingredients and stir well until just thoroughly incorporated.
Fold in the chocolate chips, making sure they are distributed throughout the batter.
Tip the batter onto some plastic wrap. Flatten it to a disc about an inch thick and freeze for 30 minutes.
Preheat your oven to 200ºC.
Place the cooled disc onto a baking sheet that has been lined with some greased baking paper and cut into 8 equal wedges.
Bake for 25-30 minutes or until golden brown.
Don’t forget to check what the other members of Group B have whipped up. Thanks Suzanne for hosting our group.
1 cup approx. chocolate ice cream
1 ripe banana
2 tbsp peanut butter
Blitz everything in a blender until smooth. Taste and adjust the flavors to your liking. Serve in a glass
I used some chocolate sprinkles and a chocolate wafer to dress it up.