Category Archives: Vegan

Eggless Quiche

 In continuation with Gayatri’s challenge for the Eggless baking group I am posting my Quiche recipe.
I have already written about the making of the base here now here is the filling and the finished quiche.
Let me warn you that even though I have never eaten Quiche before and I loved it.

  But then I am not a difficult person to please especially when it comes to food. 🙂

My younger daughter had promised me she will not, sorry “N-O-T” bold and underlined at that” eating quiche with all that palak/spinach and tofu yuck, “is now pestering me for the last slice that has escaped her mouth.
My husband and most importantly my FIL, yes My Father-in-Law loved it and ate it happily every time it was offered.

Every recipe that I went through said they made 2 bases and the filling for 2 bases but I had 3 bases so I increased the filling accordingly. Also I wanted more veggies in my filling so I have added them. 
 Ingredients:
2 tblsp butter
3 big onions, chopped fine
1 bulb of garlic, chopped fine
4 bunches palak/spinach
3 big florets of cauliflower, cut in bite sized pieces
½ cup frozen sweet corn
1/2 a packet of silken tofu
225 grams cheese(Amul), grated
200 ml fresh cream (I used Amul)
14 grms agar agar
1 cup water
1 tblsp oregano
1 tblsp Italian seasoning
 For white sauce
3 tblsp maida
3 tblsp butter
3 cups milk
2 tblsp freshly ground Pepper
¼ tsp nutmeg
Salt to taste

Method: 

1.    Divide the agar agar in 3 bowls. Divide the water in the 3 bowls.
2.    Drain the tofu, keep in a colander and put some weight on it. 
 To make white sauce: 
1.    Mix the maida and butter. On low flame gently fry the maida till you get a nice aroma. Cool.
2.    Mix the milk well till there are no lumps. Return to low flame and stir continuously till the sauce thickens.
3.    Remove from the flame add a pinch of salt, nutmeg and 1 tsp of pepper. Stir and cool.
 The veggies: 
1.    Clean the spinach remove the stalks and just use the leaves. And cut them up roughly.
2.    In a big pan add the butter add the chopped fine. Fry till golden brown.
3.    Add the cauliflower and stir fry. Add a pinch of salt and fry till the cauliflower becomes tender.
4.    Add the corn and the palak/spinach, tofu crumbled. Add the oregano, Italian seasoning mix well.
5.    Transfer to a colander to drain all the liquids, use the back of the spoon to squeeze out the liquids. Cool.
 To assemble the quiche:
        1.    Preheat the oven to 180ºC.
2.    Divide the veggies 3 bowls; add the cheese the white sauce.
3.    Divide and mix the cream in the bowls.
4.    Take one bowl of agar agar and heat on low flame stirring constantly till the agar agar dissolves.
5.    Add to one of the bowls of the veggies. Mix well.
6.    Transfer to the base and spread the filling.  Smoothen in the base.
7.    Bake for 50 minutes till centre sets.10 minutes before the baking time gets over cover the base with a foil.
8.    Stand for 15 minutes and serve.
Before the bake
Thanks Gayatri I will be definitely be making it again shortly.
Before the ATTACK
P.S. In case you are wondering about the flower its the gulmohar flower. One of my favourites. I was really surprised to see one on the compound wall in the nearby mall. Not only is it a full flower  what surprised me most is that when it is pouring here the flower is around a Full one!Normally one or two downpours and they all are on the roadside. I could not resist including it.


Lonking this to The Dedicated House Make it Pretty Monday


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Beet Root Cake.

That I am known my family as someone who experiments with food is not new.

 In fact hubby’s aunt once commented that I cannot eat the same amti, bhaji, poli and bhat everyday and I have taught the same to my family. How do you expect variety in food every day?


 At that moment I felt very bad and tried to confirm to the norm but now I realize there are so many ways of making the veggie in question that I cannot eat the same thing everyday also I am not the only one who wants variety she should look at my friends here.

So we do have  problem veggies in our house one of them  is beet root. I just cannot get them to eat it! I have waxed eloquently about the nutrients in beets, the lovely colour that it has etc. but all is like pouring water over the ducks back!!

So when I read here about the cake with beet roots in it. Totally invisible, no flavor of beet root I jumped at the idea. What can be a better healthy snack for The BM#14, Group 2 Day 4?

Here is the original recipe with all my heartfelt thanks to Champa and here is mine.


Ingredients:
1 cup maida
¼ cup cocoa
¾ cup sugar
½ tsp salt
½ tsp baking powder
½ tsp soda
1 tblsp flax seed powder
3 tblsp warm water
1 cup beet, peeled and shredded
¼ cup oil
¼ cup+2 tblsp milk
1 tsp vanilla essence
¼ cup chocolate chips

Method:
1.    Soak the flax seeds with warm water for about 5 minutes.
2.    Grease a loaf pan and pre heat the oven to 180ᵒC.
3.    Sift the maida, baking powder, soda, salt and cocoa in a big bowl.
4. Add the chocolate chips. Mix well.
5.    Add the grated beets, ½ cup milk and oil. Fold.
6.    In case the mixture is too stiff add the 2 tblsp milk.
7.    Bake in the oven for 30 minutes or till the knife inserted comes out clean.
Archana

Peas and Tofu Pulao

Winter heralds fresh vegetables, cauliflower, carrots, spinach and the freshest of peas.
Pretty and green all in a row!!
We all love peas especially if it means you get to eat them straight from the pods. 
Generally we buy peas just for eating. So the tender ones get eaten and I am left with the others not so tender. This is especially true if Akanksha and her father sit to do the job.


 I love peas to make the delicious peas pulao.  I start out to make to pulao I want it restaurant style, rice white and the peas the only colour, but every time I make it I use coriander in my ginger garlic paste and end up with a greenish pulao which though I love is not what I am aiming at. Let me stress that no one complains in fact we all enjoy it but I am dissatisfied. 
Last time when I made the same error I had a long talk with myself where after a lot of talking I have decided that though I love the herb to distraction even that needs some space.
Ingredients:
2 cups basmati rice
2 tblspn ghee
1 tsp jeera
3 cloves
4 pepper
1 stick cinnamon
2 tsp ginger garlic paste
2 onions, chopped fine
2 cups peas
100 grms tofu (plain not the silken one)
Salt
Coriander to garnish
Method:
1.   Wash and drain the rice completely.
2.  Cut the tofu in cubes and on a non-stick tava fry them golden.
3.  Since I generally grind coriander and garlic to make my weekly/fortnightly paste this time I ground 1/2 an onion (so that the mixer has no problem) with the 1/2 ” ginger 8 cloves garlic.
4.   Heat a pan add all the jeera, cloves, pepper, cinnamon and dry roast till you get a nice aroma.
5.   Now add the ghee and let the spices sizzle a bit. Fry the onions till translucent.
6.   Add the drained rice and fry in the pan till again you get an aroma.
7.  Add 4 cups water or use my ‘gauthi’ method of checking the water as the level of water should be a bit above your first knuckle when the fingers are resting on the rice.
8.  Add the salt and cook on low flame on gas.
9.  When the water level comes down to about the level of the rice add the peas& tofu and mix with a fork carefully. ((This I do because we do not like our veggies cooked fully. You could add them with the rice if you prefer). Cover and let cook for about 4 minutes max.
10.                     Switch off the gas. Keep the pan covered. Do not open the cover for about 10 minutes. After 10 minutes remove the cover and fluff the rice with a fork.
11.                     Garnish with coriander. Serve hot with Tomato Saar.

Notes: Next time marinate the tofu in garlic, ginger & salt.
             Try using ½ coconut milk and ½ water.
             Make a pungent chutney may be coriander and pudina one to go with this.
           
Archana

Paneer and Tofu Tikka Burger~Bloghop Wednesday #4

For the Blog Hop this time I am paired with Prathima of Prats’ Corner.   

 
Now came the biggest challenge what to make. For each recipe that I read I wanted to make! Finally I choose this Paneer Tikka Sandwich recipe for it falls in is an entry for my current event (Please send me your entries for I have hardly any) and most importantly I was sure my kids would love it.

 


I served these as burgers as both Tofu and Paneer with Pudina/mint chutney along with Virgin Mojito (I think that’s what it is called at KFC)!

The reaction to the food was,” Our private MacDonald’s “!!

Highest compliment you can receive from a fast food crazy teen!! 

Prats’ are you reading this! I own this to you!! Thanks dear!

For the pudina/mint chutney please visit here. The only change is I have added 1 medium onion as the mixer blades did not reach the mixture.
To make the burgers you will need:
500 grms paneer
250 grms hung curd
2 tsp ginger – garlic
1 tsp turmeric
2 ½ tsp Meat Masala (Yes have used this masala successfully in Chole also)
1 tsp cumin powder
1 tsp coriander powder
½ tsp garam masala
1 tblspn kasuri methi/fenugreek
½ cup onion (optional but recommended)
Orange food colour (optional I used but very sparingly so I had hardly any colour)
Salt
2 tsp oil
6 burger buns
Mint chutney
Butter
Capsicum slices
Lettuce (I used iceberg)

Method:
1.     Grind all the ingredients to a fine paste except the curd to a fine paste using the water from the curds sparingly.


2.     Add to the curds all the ingredients except the paneer. Season if needed.
3.     Mix the paneer pieces and marinate for at least ½ an hour.


4.     Layer a non-stick tawa with oil and fry the paneer on all sides till well done.


5.     Cut the burger buns in the centre and fry with a little butter on the same non-stick tawa.
6.     Just before serving spread the mint chutney on the burger buns both the sides. Layer with the lettuce, capsicum, a dash of chutney again and then 3-4 of the tikkas. Cover with the other bun.

7.     Stick a tooth pick in the centre (since my tooth picks are plastic I used these wooden skewers ha ha ha!)  Microwave for 2 minutes.
8.     Serve hot! (Tastes great cold also)!

 I have said paneer everywhere but as my FIL does not eat paneer I kept aside ½ cup  marinade and   added tofu pieces to it. Rest is the same. No one can make out the difference between tofu and paneer!!
Linking to Blog Hop Wednesday 4
Blog Hop

And to my event Fast Food not Fat food started by  Priya’s 

Archana
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