Peanut Chaat is a simple Indian snack made by mixing peanuts with onions, tomatoes, spices, herbs and lemon juice. It can be prepared using boiled peanuts made from fresh peanut pods or roasted and salted peanuts. The boiled peanut version has a soft texture, while the roasted peanut version is crunchy. Both methods use the...
Balushahi, also known as Badusha in South India, is a traditional Indian sweet made with a leavened dough that is deep fried and soaked in sugar syrup. The sweet has a lightly crisp outer layer with a soft, slightly flaky center. It is flavored with cardamom and saffron, which give it its characteristic aroma and...
Fluffy, soft moong egg muffins are a perfect savory grab-and-go breakfast or snack. Learn how to make the moong egg batter and 3 delicious ways to use it! Pizza egg muffins, Bagel and cream cheese muffins and Indian spiced vegan egg muffins. (gluten-free, soy-free, option for nut-free)
Moong dal – split mung beans – is the base for Just Egg, and today we are making a homemade version of that eggy base. You can use the base batter just like you’d use whipped eggs, in scrambles, frittatas, and more.
I’ve already used moong egg on the blog to make frittatas, omelettes, and breakfast sandwiches (which got popular on Tiktok)
Today, we are going to take this versatile moong egg batter and add different ingredients to it to make savory breakfast vegan egg muffins. We make pizza egg muffins, bagel and cream cheese egg bites and Indian spiced bites. You can also use this batter to make savory waffles, which are even faster and come out nicely crispy! This batter can be used in many ways, check out 10 different ways to use it on my YouTube.
For the batter, we need moong dal, which is petite yellow lentils (split and skinned mung beans). Green mung beans won’t work here, because they make the batter gritty instead of smooth.
Continue reading: Moong Egg Muffins, 3 Ways
The post Moong Egg Muffins, 3 Ways appeared first on Vegan Richa.
Vada Pav is one of Mumbai’s most loved street food snacks and a daily staple for the city. It consists of a spiced potato fritter coated in gram flour batter, deep fried until crisp, and served inside soft pav with chutneys. For readers unfamiliar with Indian street food, it is often described as India’s vegetarian...
New Orleans Shrimp Sausage Gumbo has an intense, complicated flavor that’s unlike anything you have ever had before. It takes a little time and patience, but it’s worth it the time you spend on it because it will bring the best kind of satisfaction!
We are taking a little detour from MFS’s regular recipe style which is fast and easy, to share with you a slightly complicated, time consuming recipe. But but but don’t close the window yet because trust me when I say – you WILL want to try this New Orleans sausage shrimp gumbo! It is one of those recipes that should be a weekend project like my chicken biryani or dal makhani and are 100% worth the time and effort you put into them. Plus they last for days so you can enjoy them till you’ve really had your fill.
You only need one piece of equipment to successfully make gumbo and that’s a or any other heavy bottomed pot. And the reason is that these avoid the roux and the gumbo from sticking to the bottom and burning.
Making the roux for gumbo is probably the most complicated and the most essential step of the recipe if you want to make your gumbo from scratch. I recommend leaving everything else, and concentrating on this one task till it’s over.
A roux is a base thats usually created with oil/butter and flour. A roux for bechamel sauce (white sauce) is usually light in color where the flour is cooked in butter for a minute or two. But for a gumbo, equal parts of fat and flour are cooked for anywhere between 20-30 minutes. I prefer the 20 minute roux.
Start by heating oil or butter (I used a combination) and adding flour. Keep stirring the flour fairly regularly so that it doesn’t stick to the bottom or start burning – its important to keep moving it around, till it changes color from light to a deep golden brown (like the color of peanut butter). For me, this happened at the 20 minute mark. You can take it farther and cook it for 30 minutes to get a deep milk chocolate color but the gumbo tends to be thinner in that case. Here’s how the color will change (these are just screenshots from the video I made to demonstrate this recipe and I recommend you watch the video for detailed instructions).
Once your roux is ready, quickly gather the rest of your ingredients. I recommend getting mise en place ready in advance. This means dicing the onions, celery, capsicum, chopping the sausages, cleaning the shrimp etc. So that everything is at arm’s length when you start the recipe.
I think this is as essential as the roux. The stock you choose will help determine some of the flavors in this gumbo. Since this is a shrimp sausage gumbo, I recommend using shrimp stock which is really easy to prepare at home – just boil the head, tail or any part of the shell in water for 40-60 minutes and drain. Your shrimp stock is ready. But if that’s effort you don’t want to take, use chicken stock for this recipe.
This is a highly debatable ingredient. Most authentic gumbo recipes will use okra in their recipe because it is native to the region where gumbo originates, and is a natural thickener. Since we are cooking our roux so much (the deeper the color of the roux, the lesser its thickening abilities), the gumbo needs an additional thickener which comes from okra or lady finger (as we refer to it here in India). Some people dislike it because of its slimy texture but okra is only slimy if its not cooked properly. Here’s how to cook okra so it is not slimy As it cooks, it completely loses the slime and just becomes vegetable that’s soft and almost creamy.
Gumbo is essentially served with rice, but I’m one of those who loves dipping a slice of crusty bread in it. But you are the boss of your gumbo so take your pick – rice, potatoes or bread.
There are different variations you can do while making gumbo. Just use the same base, spices and vegetables and experiment with other ingredients you have on hand.
This is really one of those recipes that seems complicated the first time. But the second time you try it, you’ll be cooking like a boss! And for those leftovers, you will attempt it again and again.
The post New Orleans Shrimp Sausage Gumbo appeared first on My Food Story.
This retro prawn cocktail is straight from the 80’s, but is a must on the Holiday food table even today! Plump, juicy prawns tossed in a pink rose marie sauce; this classic dish is easy to make and tastes 10/10!
This prawn cocktail is one of those dishes that instantly feels a little special, even though it’s incredibly easy to put together. It’s cool, creamy, fresh, and quietly indulgent and the kind of recipe I reach for when I want something elegant without spending too much time in the kitchen.
I love how adaptable it is. You can make it for a casual lunch, a dinner party starter, or even a festive spread when you want something light before the mains. Crisp lettuce, sweet prawns, creamy avocado, and that nostalgic rose marie sauce, simple ingredients, but they come together beautifully.
Rose Marie sauce
Yes. Thaw completely, pat dry, and cook or chill before assembling.
No. The heat is very mild and can be adjusted or skipped entirely.
You can prep the prawns and sauce ahead, but assemble only at serving time.
A few drops of soy sauce can work in a pinch, though the flavour will differ slightly.
This prawn cocktail is proof that simple food can still feel thoughtful and elegant. With fresh ingredients and a well-balanced sauce, it’s the kind of dish that never really goes out of style.
This article was researched and written by Urvi Dalal.
The post Retro Prawn Cocktail – Straight from the 80’s! appeared first on My Food Story.
Raw Banana Powder for Babies with step by step pictures. This recipe helps to ease constipation and may also helps in weight gain. Raw Banana Powder for Babies I am really glad that the baby food series in yummy tummy is really helpful for many of you. Daily i am getting tons and tons of...
The post Raw Banana Powder for Babies appeared first on Yummy Tummy.
A good pickle can completely change a meal, and this Mangalorean Prawn Pickle proves it. This recipe brings together juicy prawns, roasted spices, and chillies in a finger-licking addictive punch.
If you love having a little something spicy on the side of your meals, this Mangalorean Prawn Pickle is going to make you very happy. It’s full of the classic slow-roasted kick that coastal dishes are known for.
The flavours remind me of the same comfort you get from dishes like our Prawn Curry. Plus this one also has that same homely charm with a simple mix of prawns, chillies and spices cooked down till everything smells amazing. It’s easy to make, stores beautifully, and only tastes better with time.
Mangalorean pickle has a deep flavour from Byadgi chillies, vinegar, and slow-roasted spices. It’s spicy, tangy, and has a beautiful red colour without needing any food colouring.
Yes, absolutely. Just thaw them completely and drain out every bit of excess water. Pat them dry so the pickle doesn’t get watery.
Cook them on low heat and only until they turn opaque and lightly golden. Overcooking is the main reason prawns become chewy.
It stays good for 2–3 months in the fridge when stored in a clean, dry glass jar. Always use a dry spoon and avoid introducing any moisture
A good prawn pickle can lift almost anything you pair it with. Here are some delicious ways to enjoy it: :
Whether you’re pairing it with a simple dal-chawal meal or adding it to a festive thali, it brings instant excitement to the plate. If you try this at home, don’t forget to tag me on Instagram @my_foodstory I’d love to see how your batch turns out!
This article was researched and written by Harita Odedra.
The post Mangalorean Prawn Pickle appeared first on My Food Story.
Breakfast taquitos filled with a quick scramble along with veggies, cheese, and your favorite toppings is such a quick, easy, and satisfying meal! Make the super versatile scramble seasoning ahead, so you can whip up all kinds of eggy breakfasts in a flash. (gluten-free, nut-free, with easy soy-free option)
These breakfast taquitos are super easy and super quick, if you have my scramble seasoning on hand. Even if you don’t, making the scramble seasoning is also easy. You just get all the spices, mix them in a jar, and it’s ready. You can use that scramble seasoning on scrambles, omelettes, frittatas, or to make a quick tofu egg salad in many different ways. It works well wherever you want any kind of eggy breakfast flavor.
Definitely make some and use that in this recipe, because then it’s super quick. You just crumble the tofu, add some chopped veggies, the scramble seasoning, and vegan cream cheese. Mix it all up in a bowl, and your scramble is ready to stuff into your breakfast taquitos.
Then, you roll that scramble up in warm tortillas and bake or pan fry. Serve with your favorite toppings, like pico de gallo, salsa, vegan sour cream, etc., and they are just fabulous!
Continue reading: 30-Minute Breakfast Taquitos
The post 30-Minute Breakfast Taquitos appeared first on Vegan Richa.
Dahi ke Sholay is a popular North Indian street snack made with spiced hung curd (greek yogurt) stuffed in bread and fried until crisp. You might also see it spelled Dahi ke Sholey, especially in Delhi stalls. The filling is creamy, tangy, lightly spiced and pairs so well with the crunchy bread exterior. You can shape...
A creamy vegan cheese log coated in crunchy pecans and fresh herbs is perfect for holiday parties served with crackers and veggies. This recipe is super easy, delicious, and versatile! (gluten-free, soy-free and nut-free options)
This is a wow-worthy, super easy vegan cheese log that you can whip up for any party, potluck, or holiday gathering. It’s delicious, cheesy, and creamy with a fantastic pecan-herb crumb which adds wonderful texture and flavor.
The holiday cheese log pairs beautifully with all kinds of veggies, crudites, crackers, fruit, or even spicy jams and chutneys. It’s perfect on a charcuterie board served with mango chutney and paired with one of my cheese balls, like my Jalapeno popper cheese ball.
You can also use this creamy cheese as a spread for baguettes or bagels or even to make grilled cheese, quesadillas, or mac and cheese. For mac and cheese, just add some stock to a pan, heat it up with the cheese log to make a sauce, and toss in your cooked pasta of choice.
This vegan cheese log recipe is flexible and easy to adapt to your flavor profile. Try adding paprika and jerk seasoning, Cajun spices, or extra red pepper flakes for a spicy version.
Continue reading: Holiday Vegan Cheese Log
The post Holiday Vegan Cheese Log appeared first on Vegan Richa.
Creamy, rich, and deeply savory, these mashed potatoes get a flavor upgrade with caramelized onions and a secret boost of plant-based protein from pureed white beans. The result is velvety, buttery comfort in every bite. A side that’s perfect for holidays or weeknights alike. (Gluten-free, nut-free, with a soy-free option.)
Everyone loves potatoes in every form, especially mashed potatoes around the holiday season. They’re a fixture at every meal, and we’re going to level them up times two.
This recipe levels up the flavor with caramelized onions, garlic, and herbs that add an amazing flavor to these mashed potatoes. And we’re going to add some pureed white beans for extra protein and heartiness.
You’ll get protein from the beans, nutritional yeast, and non-dairy milk. You can add even more protein by serving it with crispy lentils or tofu bacon bits.
No matter how you serve caramelized onion mashed potatoes they’re rich, hearty, and perfect for any holiday table or cozy dinner. Served here with my mushroom bourguignon.
Continue reading: Caramelized Onion Mashed Potatoes
The post Caramelized Onion Mashed Potatoes appeared first on Vegan Richa.
Paneer Angara is a restaurant-style curry made with soft paneer cubes cooked in a creamy onion-tomato-cashew gravy. The flavors are mild and balanced with a touch of warmth from fragrant spices. The curry is finished with a charcoal smoke infusion that gives it a unique depth and restaurant-like flavor. Cashews make the gravy smooth, while...
Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)
It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein.
The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!
The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.
This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!
Continue reading: 1-Pot Lemon White Bean Soup
The post 1-Pot Lemon White Bean Soup appeared first on Vegan Richa.
Spice-Rubbed Braised Tofu with Vegetables in a Savory Umami Sauce. A unique delicious holiday entree that all cooks in one pan! (gluten-free and nut-free with soy-free options)
I wanted to make a vegan braised meat-style dish for the holidays, so I came up with this one-skillet meal that’s rich, hearty, and incredibly flavorful. It features an amazing, aromatic spice rub that smells so meaty you’ll be surprised it’s entirely plant-based. The spice rub coats tofu that’s been frozen, thawed, and pressed, giving it a dense, chewy texture perfect for braising.
The base for the braise starts with crisped-up potatoes and carrots. After searing the vegetables, we make a deeply flavorful sauce with caramelized onions, lots of aromatics, and fresh herbs, and flavor boosters.
The tofu and vegetables braise together in this sauce, allowing the tofu to absorb all that flavor while developing a slightly crispy top and a tender, chicken-like interior.
We use an oven-safe pan to start the dish on the stovetop and finish it in the oven, where the vegetables become perfectly tender and the tofu gets a gorgeous golden top.
It’s fantastic served with rice, couscous, mashed potatoes or other mashed vegetables, bean purée, some crusty bakery bread, or a side salad.
A simple herb sauce adds a bright, fresh contrast, but you can enjoy it on its own, too. It’s full of amazing flavors with or without. The herb sauce just bumps up the flavor even more.
Continue reading: Chicken-Style Braised Tofu and Vegetables (1 pan!)
The post Chicken-Style Braised Tofu and Vegetables (1 pan!) appeared first on Vegan Richa.
Everyday Indian cooking often relies on one simple trick which is the right masala blend. This homemade Sabji Masala gives that signature North Indian aroma and warmth to everyday vegetable dishes. It is a balanced spice mix that works beautifully in both dry and gravy-based sabzis. The flavors are gentle yet deep, making it ideal...
A cozy, hands-off, no sauté mushroom potato casserole that needs just 1 pan. Layers of rich mushroom gravy with beans and veggies, layered with crisp garlic herb potatoes that take only minutes to put together as the oven does all the work. (gluten-free with soy-free and nut-free options)
It’s fall, and it’s time for some comfort food. And what’s more comforting than this casserole, which has a stewy mushroom gravy with beans and veggies, topped with potatoes smothered in garlic butter? There are lots of fall herbs, like fresh thyme and sage, and it all comes together really quickly.
This is a super easy one-pan casserole. No need to sauté or stand around the kitchen for long periods of time cooking the onions and mushrooms. Everything goes right into the baking dish, and the oven does all the work.
Once the mushroom and onions are cooked, add the beans, herbs and stew ingredients and top them with some sliced potato and bake, and thats it. You get all the fall flavors and a dish that reminds of mashed potatoes and mushroom bourguignon w/o all the work.
It’s comforting, stewy, and perfect for a fall dinner with your family, served with a side salad, garlicky dinner rolls, or some crusty bakery bread. Or serve it however else you like!
Continue reading: 1-Pan Mushroom Potato Casserole
The post 1-Pan Mushroom Potato Casserole appeared first on Vegan Richa.
Onion Samosa is a small, crispy fried snack filled with a spiced onion and poha (flattened rice) mixture. It’s popular in Mumbai, Pune and Hyderabad, especially in Irani cafés and some select snack cafés, where it’s also called Irani Samosa, Patti Samosa, or Chota Samosa (meaning small samosa). These triangular samosas have a light, crunchy texture and a mildly...
Glistening diyas, sparkling fairy lights, sweets and snacks that glitter the eyes and soul, and joy all around – this is the Diwali festival in India. Popular under the sobriquet ‘festival of lights,’ Diwali in 2025, falls on October 20. Since the festivities also mean the most delicious Diwali Sweets, both sweet and savory, I...
Paneer Butter Masala is one of the most loved paneer curries, both in restaurants and Indian homes. I’ve been making this recipe for years, refining it until it became a family favorite. This restaurant-style curry is creamy, lightly spiced, and always a hit. With my step-by-step photos and video, you’ll see how easy it is...
Login