Vegan Cauliflower In Orange Sauce

Vegan Cauliflower In Orange Sauce

May 30, 2021 | Mains

Vegan Cauliflower In Orange Sauce

I was first introduced to orange sauce when we started living in California, and I couldn’t stop loving it ever since. With the fruit and Asian flavours, this sauce is a treat to pair with proteins of choice. I use tangerines to make this recipe.

Love the way sesame seeds adds the nutty flavour to the dish. Just ensure the measurements of the orange juice and zest are as per your taste buds. It might get a bit overpowering with the orange flavours if not paid attention to it.

I love pairing this with jasmine rice or fried rice mostly but any noodles of choice noodles works best for it too.

The battered cauliflower can be deep fried, shallow fried or roasted in the oven before tossing in the sauce. Also this is a thick sauce so the cauliflower soaks quite a bit. If you like it more saucy just double the ingredients quantity.

If you try this vegan cauliflower in orange sauce recipe I would love to hear from you in the comments below or connect with me on my Instagram and Facebook handles.

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Vegan Cauliflower in Orange Sauce

Arpita Darooka
Tangy, sweet, vegan, delicious
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Global
Servings 2 People

Ingredients
  

Cauliflower prep

  • 1 Pc Cauliflower Medium sized chopped into bite sized florets
  • 1/2 Tsp Salt
  • 1/4 Tsp Turmeric powder
  • 3 Cups Water

Crispy cauliflower

  • 1/4 Cup All purpose flour
  • 1/4 Cup Rice flour
  • 2 Tbsp Corn flour
  • 1/2 Cup Water
  • Salt to taste
  • Black pepper to taste
  • Oil for frying (If deep frying or shallow frying)
  • Breadcrumbs optional

Orange mix Ingredients

  • 3/4 Cup Orange juice I used tangerines
  • 1/2 Tsp Orange zest
  • 2 Tbsp Soy sauce
  • 4 Tbsp Maple syrup
  • 1 Tsp Rice vinegar or apple cider vinegar

Sauce Ingredients

  • 2 Tbsp Oil
  • 2 Tbsp Crushed ginger and garlic
  • 1 Tbsp Sesame seeds
  • 1 Tbsp Cornflour Mixed with 3 tbsp water
  • Salt and black pepper to taste

Garnish

  • Spring greens
  • Sesame seeds

Instructions
 

  • Boil water and add salt and turmeric. Add cauliflower florets and blanch for 5-6 mins.
  • Once they turn a bit soft, lay them on a paper towel to absorb moisture.
  • In a bowl mix together all crispy cauliflower ingredients except breadcrumbs and oil. Form into a runny batter.
  • Dip florets in the batter and lay them in a lined baking tray. Roll them with breadcrumbs if usuing. Brush/spray with oil and bake them in a per-heated oven at 200 C for 15 or until they turn crispy and brown. Alternatively these can be deep fried or shallow fried.
  • In a bowl, mix all the orange mix ingredients.
  • In a wok, heat oil, sauté ginger and garlic until it changes colour. Add the sesame seeds.
  • Add in the orange mix and bring it to a boil.
  • Add the con flour slurry and let it cook until the sauce thickens.
  • Taste and adjust salt and pepper.
  • Toss the cauliflower in the sauce and garnish with spring greens and more sesame.
    Enjoy!!!
Keyword vegan cauliflower in orange sauce, vegan recipes

 

Kadhi Pakoda (Non fried)

Kadhi Pakoda (Non fried)

May 29, 2021 | Mains

Kadhi with Onion & Spinach Fritters

Kadhi Pakoda (non fried)

Soul food day!!! In the frame, onion and spinach fritters kadhi, rice and potato cauliflower dry sabji, combined with raw onions, home made lesua pickle, and more green chillies. Oh! By the way the fritters are made in a drop of oil in Appe (ableskiver) pan. When my meals look like this, I am the happiest and contended soul. 

While I really like pakodas in my kadhi, it’s not every time that I want fried ones. That’s when I make them in ableskiver pan or appe or paniyaram pan as we call it. Honestly, I have never missed fried pakodas in my kadhi after that and you don’t even need an additional equipment like air fryer to relish non fried kadhi pakoda.

How to make kadhi pakoda?

In a bowl whisk together 1/2 cup curd, 1/2 cup water, 1/4 cup Besan (gram flour), salt, 1 tsp red chilli powder, 1/2 tsp turmeric powder and 1 tsp coriander powder. Heat a tsp oil in a pan and pour this, stirring continuously until it comes to a boil. Simmer until the kadhi stops changing color, approx 10 mins. Add 1/4 tsp sugar to balance the flavours.

Temper with heated oil, 1 tsp mustard seeds, 1/4 tsp asafoetida, few curry leaves and whole red chillies. Add 1 tsp finely chopped ginger. Garnish with cilantro.

For fritters – in a bowl mix together – 1 large chopped onion, 1/2 cup chopped spinach, handful of cilantro, 2-3 chopped green chillies, 1/2 cup Besan, salt, 1/2 tsp turmeric, 1 tsp red chilli powder, a pinch of garam masala, 1/4 tsp freshly ground black pepper. Add a pinch of baking soda. Add water to bring them all together in semi-thick batter consistency.

Brush a drop of oil in each cavity of Appe pan and pour this mixture in each cavity. Cook, flip and cook until it turns golden brown.

Add these to the kadhi. Enjoy with rice!

If you like this recipe, please let me know your thoughts in the comments below. You can also connect with me on my Instagram and Facebook handle.

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Kadhi Pakoda (non fried)

Kadhi Pakoda (Non Fried)

Arpita Darooka
Delcious Indian meal with fritters made in a drop of oil and dunked in yogurt and gram flour soup.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Meals
Cuisine Indian
Servings 2 People

Ingredients
  

For Kadhi

  • 1/2 Cup Curd
  • 3/4 Cup Water
  • 3 Tbsp Gram flour or 1 tbsp more if you want thicker kadhi.
  • 1 Tsp Red chilli powder
  • 1/2 Tsp Turmeric powder
  • 1 Tsp Coriander powder
  • Salt to taste
  • 1/4-3/4 Tsp Sugar
  • Cilantro to garnish

Kadhi Tempering

  • 1 Tbsp Cooking oil
  • 1 Tsp Mustard seeds
  • 1/4 Tsp Asafoetida (hing)
  • 1 Tsp Ginger Finely chopped
  • 2 Pcs Dry red chillies
  • 6-7 Pcs Curry leaves

Pakoda (Fritters)

  • 1 Pc Onion - large Chopped
  • 1/4 Cup Spinach Chopped
  • 2 Tbsp Cilantro Chopped
  • 2-3 Pcs Green chillies Chopped
  • 1/2 Cup Gram flour (besan)
  • 2 Tbsp Rice flour or cornflour
  • Salt to taste
  • 1 Tsp Red chilli powder
  • 1/2 Tsp Turmeric powder
  • 1/4 Tsp Freshly ground black pepper
  • 1/4 Tsp Garam masala
  • 1/4 Tsp Baking soda Optional
  • Water to make the batter
  • Oil for fritters

Instructions
 

  • Mix all the ingredients of fritters except oil. Whisk it enough and keep aside to rest. It should be semi-thick batter consistency.

For Kadhi

  • In a bowl whisk together curd, water, Besan (gram flour), red chilli powder, turmeric powder and coriander powder.
  • Heat a tsp oil in a pan and pour this, stirring continuously until it comes to a boil. Simmer until the kadhi stops changing color, approx 10 mins. Add salt to taste and sugar to balance the flavours. 
  • Temper by heating oil in a tempering pan, add mustard seeds, asafoetida, curry leaves and whole red chillies. Add finely chopped ginger. Garnish with cilantro.

For Pakodas (Fritters)

  • Brush a drop of oil in each cavity of Appe pan and pour the fritters batter mixture in each cavity. Cook, flip and cook until it turns golden brown. 
  • Dunk these in kadhi and enjoy with rice!
Keyword indian cuisine, kadhi pakoda, non fried pakoda

 

Quinoa Upma

Quinoa Upma

May 28, 2021 | Mains, Snacks

Quinoa Upma

This is my kind of food. Loaded with spices and veggies, this makes a healthy meal option. We love pairing it with home-made green coriander and mint chutney and masala chai. Upma is usually a common dish in Indian households which is usually made with semolina. However, for a gluten free option, I chose quinoa today. This is perfect for people with gluten intolerance. 

To make this, refer to the recipes with measurements and detailed process in the recipe card below.

In a nutshell, temper the spices and lentils in clarified butter, cook the onions and other veggies, add washed quinoa, water and salt and some more dry spices and cook until done. You can also use cooked quinoa or millet and mix in the cooked and spiced veggies. Add a wedge of lemon and dress it with a chutney. This makes a wonderful breakfast or any other meal. You can use oil instead of ghee for a vegan option too and rest of the ingredients and measurement remains the same.

I hope you enjoy this quinoa Upma recipe and I would love to hear from you if you try it. Tell me in the comments below. You can also connect with me on my Instagram and Facebook handles.

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Quinoa Upma

Quinoa Upma

Arpita Darooka
Healthy, guilt-free, vegan
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course, Snack
Cuisine Indian
Servings 2 People

Ingredients
  

  • 1/2 Cup Quinoa
  • 1/2 Tbsp Cooking oil
  • 1/2 Tbsp Ghee swap this with oil for vegan option
  • 1 Tsp Mustard seeds
  • 1 Tsp Cumin seeds
  • 1/4 Tsp Carom seeds
  • 1/2 Tbsp Sesame seeds
  • 1/2 Tbsp Urad dal (black gram lentils)
  • 1 Tsp Chana dal (baby chickpea lentils)
  • 3 Pcs Green chillies
  • 6-7 Pcs Curry leaves
  • 1 Tsp Ginger finely chopped
  • 1 Pc Large onion Chopped
  • 1 Cup Mixed vegetables carrot, peas, green beans
  • To taste salt
  • 1/2 Tsp Turmeric powder
  • 1 Tsp Red chilli powder
  • 1.5 Cups Water
  • 1 Tsp Lime juice

Garnish

  • Coriander leaves chopped
  • Lemon wedge optional
  • Crushed roasted peanuts optional

Instructions
 

  • Wash quinoa in a fine mesh sieve, thouroughly under running water.
  • In a pan, heat oil and ghee and add mustard seeds, cumin seeds, carom seeds, sesame seeds, urad dal and chana dal. Sauté them until they turn light brown.
  • Add green chillies, curry leaves and ginger. Sauté for a minute.
  • Add onions. Sauté until they turn translucent.
  • Add the veggies. Sauté all for a couple minutes.
  • Add salt, turmeric and red chilli powder. Let it all cook for 5 mins on low flame.
  • Add the washed quinoa, sauté on medium high for 2-3 mins and then add water.
  • Add lime juice, cover and cook for approx 15 mins on low flame. Stir it a couple times in between.
  • Remove lid and cook them for another 5 mins or until the quinoa turns translucent and fluffy.
  • Garnish with chopped coriander leaves, lemon wedge and roasted crushed peanuts.
    Enjoy!!!

Notes

Replace ghee with oil for vegan option.
 
Keyword quinoa upma, quinoa recipe, quinoa

Asian Cucumber & Raw Mango Salad

Asian Cucumber & Raw Mango Salad

May 28, 2021 | Mains

Asian Cucumber & Raw Mango Salad

As I reminisce my childhood stories of train journeys during summer vacations, the best part of it were the train vendors who would sell cucumbers and raw mangoes laden with salt, chilli and lemon. Sharing them with cousins and siblings, gossiping and eating non stop form the major part of my beautiful memories. While I made this Asian salad today, I somehow couldn’t stop missing those times.

This salad is made with cool cucumber and tangy raw mangoes and tossed in a delicious Thai dressing. The dressing balances the coolness of cucumber and tanginess of raw mangoes with the right amount of spicy and sweet. I also add crushed roasted peanuts for the added crunch and mint leaves to add freshness and flavour. By now you must have realised, we love our food a bit hot and fiery, hence the use of green chillies here. You can opt out to add that as per your taste preference.

Which food takes you back to the memory lane?

If you like this recipe of Asian cucumber & raw mango salad, please let me know in the comments below or connect with me on my Instagram and Facebook handles.

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Asian Cucumber & Raw Mango Salad

Asian Cucumber & Raw Mango Salad

Arpita Darooka
Delicious summer meal, spicy, tangy, fresh and more-ish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Course Salad
Servings 2 People

Ingredients
  

Salad Dressing Ingredients

  • 2 Tsp Thai sweet chilli sauce
  • 1 Tsp Soy sauce
  • 1 Tsp Maple syrup or any sweetener of choice
  • 1/2 Tsp Ground black pepper
  • 1 Tsp Chilli vinegar or rice vinegar
  • 1 Tsp Olive oil extra virgin
  • 1 Tsp Lime juice

Salad

  • 1 pc Cucumber
  • 1/2 pc Raw mango half ripe
  • 2 pcs Green chillies finely chopped
  • 1/4 cup Peanuts
  • 3-4 leaves Mint leaves to garnish

Instructions
 

  • Mix all the ingredients of the dressing and keep aside.
  • Cut cucumber and raw mango into strips or cubes.
  • Chop the green chillies
  • Dry roast the peanuts and crush them in a food processor

Assemble the salad

  • Drizzle the dressing on the salad. Add green chillies and mint leaves. Throw in the crushed peanuts.
    Enjoy
Keyword asian salad, cucumber and raw mango salad, summer recipes

 

 

Indian Kadhai Paneer

Indian Kadhai Paneer

May 28, 2021 | Mains

Indian Kadhai Paneer

A riot of flavours with melt in mouth paneer absorbed with the wonders of an Indian kitchen – spices! And i cannot mention enough, my eternal love for homemade blends and the way they make me happy.

This Indian semi-dry curry pairs well with any flatbreads of choice. On a casual day, we love this with the humble chapatis. Or on indulgent days, we club it with naans or kulchas.

How I make it?

Kadhai masala – dry roast the spices until fragrant – black pepper, 2 coriander seeds, cinnamon stick, star anise, mace, green cardamoms and cloves. Cool it to room temp and grind it into a fine powder.
Grind garlic cloves, ginger, green chillies, tomato. In a pan, heat ghee, add sliced onion, ginger garlic chilli tomato paste.
Cook for a minute and add Kadhai masala, mix and cook until it turns brown,
Then mix in crushed tomatoes to the pan, add salt to taste, turmeric powder and red chilli powder. Tip in freshly ground coconut and give it a good mix and simmer for 10 mins on low flame. Add lime juice (skip if tomatoes are tangy) and sugar.
Add cubed onion and cubed capsicum and cook until they turn soft. Now add water, cubed paneer and continue to cook it for 7-8 mins on low flame.
Finish off with a handful of coriander leaves and just a pinch of kasuri methi.

Exact measurements and quantities in the recipe card below.

I have notes on replacing dairy products with vegan option in the recipe card below.

If you like this Indian kadhai paneer recipe, please leave me a comment below or connect with me on my Instagram and Facebook handle. I would love to hear from you.

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Indian Kadhai Paneer

Indian Kadhai Paneer

Arpita Darooka
Melt in mouth cottage cheese in a riot of flavours and spices.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 People

Ingredients
  

Kadhai Masala - spice blend Ingredients

  • 1 Tsp Whole black pepper
  • 2 Tbsp Coriander seeds
  • 1/2 inch Cinnamon stick
  • 1 pc Star anise
  • 1/2 inch Mace
  • 3 pcs Green cardamom
  • 3 pcs Cloves

Ginger chilli paste Ingredients

  • 7-8 Cloves Garlic
  • 1.5 Inch Ginger
  • 3-4 Pcs Green chillies
  • 1 pc Tomato

Curry Ingredients

  • 1 cup Cubed paneer
  • 1 Tbsp Ghee
  • 1 Tbsp Cooking oil
  • 1 Pc Large sized sliced onion
  • 1.5 cups Crushed tomatoes
  • 1 pc Medium sized cubed onions
  • 1 pc 1 cubed capsicum
  • 1/2 tsp turmeric powder
  • 1 tsp Red chilli powder
  • 1.5 Tbsps Grated coconut
  • 1/2 tsp Lemon juice optional
  • 1/2 tsp Sugar
  • 1 cup Water
  • To taste Salt

Garnish Ingredients

  • 1/4 cup Coriander leaves chopped
  • 1/8 Tsp Kasuri methi

Instructions
 

Spice blend

  • Dry roast the spices until fragrant. Approx 2-3 mins. Let it cool to room temperature and grind them into a fine powder

Ginger chilli paste

  • Grind all of them together.

Curry

  • In a pan, heat ghee and oil, add the sliced onions and ginger chilli paste. Sauté for a minute.
  • Add 3tbsp of kadhai masala. Let it all cook until it turns light brown.
  • Add crushed tomatoes to the pan, add salt, turmeric powder, red chilli powder, and coconut and mix it well. Let it cook for approx 10 mins.
  • Add lemon juice (skip if the tomatoes are sour) and sugar.
  • Add cubed onion and capsicum and cook it only until it gets soft.
  • Add water and paneer and continue to cook it for additional 7-8 mins on low flame.
  • Finish off with the garnishes. Enjoy!!!

Notes

Replace paneer with tofu for vegan option.
Replace ghee with oil for vegan option.
All other ingredients and measurements remain the same.
 
Keyword kadhai paneer, indian cottage cheese gravy, paneer recipes