I bet you’ve never had chole this way before! It combines the comfort of chole with the goodness of spinach to make this delicious Spinach and Chickpea Curry or Chole Palak that will make you want to lick your bowl clean! 

Eating your winter greens has never been this delicious and this Spinach and Chickpea Curry aka chole palak is so delicious that it will make even non palak lovers fall in love! I was so excited when testing this recipe, because believe me, it’s amazing how much flavor this curry packs in just 25 minutes! 

Save this for when you’re too tired to think, meal prep for the week ahead, or even when you want to feel like you’re eating something nourishing without sacrificing taste. If you love the classic Pindi Chole, it’s time you give this variation a shot. 

Ingredients for Chickpea and Spinach Curry

• Chickpeas (Chana): The star of the dish. Soaked overnight or at least 8 hours 
• Oil: Any neutral oil works; sunflower, canola, or vegetable oil
• Whole Spices: Jeera (cumin seeds), bay leaf, black and green cardamoms, cinnamon, and cloves bring warmth and depth to the base. 
• Aromatics: Finely chopped ginger, garlic, onions, and green chilli add layers of flavour and that essential punch.
• Spice Powders: Coriander powder, cumin powder, turmeric, red chilli powder, chole masala, and salt create the masala base that makes this curry so deeply flavourful.
• Tomatoes: Finely chopped and cooked down until mushy, they add tanginess and body to the gravy.
• Spinach (Palak) and Coriander Leaves: Blanched and blended into a bright green puree that keeps the curry fresh, vibrant, and packed with nutrients.
• Finishing Touches: Garam masala and roasted kasuri methi (dried fenugreek leaves) go in at the end for an extra layer of aroma.

Richa’s Top Tips

• Soak your chickpeas properly: Overnight soaking is best, but if you’re short on time, at least give them 8 hours. Well-soaked chickpeas cook evenly and turn soft without falling apart.
• Don’t skip the ice bath for spinach: Blanching the spinach and immediately dunking it in ice water locks in that bright green colour. It’s the difference between a dull, brownish curry and one that looks as good as it tastes.
• Cook the masala well: Let the tomatoes break down completely and until the oil starts to separate from the spices before adding the chickpeas. This step builds the flavour base, so don’t rush it.
• Adjust the consistency at the end: The curry thickens as it sits, so add a splash of water if it looks too thick. You want a gravy that coats the back of a spoon but still flows nicely.

Frequently Asked Questions

Storage Tips

• Fridge: Store leftover chickpea spinach curry in an airtight container for up to 3 days. The flavours actually deepen over time, so day-two chole palak often tastes even better than freshly made.
• Freezer: This curry freezes beautifully for up to 2 weeks. Let it cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.
• Reheating: Warm it gently on the stovetop with a splash of water to loosen the gravy. You can also microwave it, but stovetop reheating keeps the texture better and lets you adjust the consistency as needed.

Serving Ideas

This chickpea and spinach curry is delicious on its own, but it really shines when you pair it with the right sides. Here are some easy combinations that work beautifully:

• With Jeera Rice: The mild, aromatic rice lets the curry take center stage and soaks up all that delicious gravy.
• With Rotis or Parathas: Perfect for mopping up every last bit of that spinach gravy. Nothing beats tearing off a piece of warm roti and scooping up the chole.
• With Naan: Soft, pillowy naan is great if you want something a little richer to go with the curry.
• With Pulao: A lightly spiced pulao complements the earthy, spiced flavours of the chole palak without overwhelming it.
• With Raita: A cooling cucumber or boondi raita on the side balances out the warmth of the spices.
• With Pickles and Papad: Add some pickles and crispy papad for that full Indian meal experience.

Customisation Ideas

• Add paneer for extra protein: Toss in some cubed paneer at the end for a richer, more filling curry. It soaks up the gravy beautifully and adds a creamy texture.
• Make it creamier: Stir in a tablespoon or two of cream or coconut milk right before serving for a silkier, more indulgent gravy.
• Dial down the heat: Skip the green chilli or use less red chilli powder if you prefer a milder curry. You’ll still get all the flavour without the fire.
• Try it with other greens: Swap spinach for methi (fenugreek), amaranth, or even a mix of greens for a different flavour profile that’s just as delicious.

Why You’ll Love This Curry  

Spinach and chickpeas are a powerhouse combination when it comes to nutrition. Spinach is packed with iron, and chickpeas are loaded with protein and fiber, making this curry a complete, balanced meal in one bowl. The best part? The vitamin C from the tomatoes actually helps your body absorb the iron from the spinach more effectively. So not only does this chole palak taste comforting, it’s also working behind the scenes to nourish you in all the right ways.

This chole palak is comfort food at its best, and I hope it becomes a regular in your kitchen. If you make it, I’d love to see how it turns out, tag me on Instagram @my_foodstory!

Watch Spinach and Chickpea Curry Recipe Video

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Spinach and Chickpea Curry | Chole Palak

The comfort of chole along with goodness of spinach come together to make this delicious and heartwarming, winter special Spinach and Chickpea Curry that tastes delicious with garlic naan!

Course Main Course

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 persons

Calories 173kcal

Author Richa

Equipment

• 1 Pressure Cooker

Ingredients

• ½ cup white chick peas chana (soaked overnight or for 8 hours) (refer note.1)
• 3 tablespoons oil
• 1 teaspoon jeera
• 1 bay leaf
• 1 black cardamom
• 1 inch cinnamon dalchini
• 2 cloves
• 2 green cardamoms
• 2 teaspoons finely chopped ginger
• 1 tablespoon finely chopped garlic
• ¾ cup finely chopped onions 2 medium onions
• 1 green chilli finely chopped
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• ½ teaspoon turmeric powder
• 1 teaspoon chole masala
• 1 teaspoon red chilli powder
• 1 teaspoon salt
• ½ cup + 2 tablespoons finely chopped tomatoes 2 medium tomatoes
• 3 ¼ cups + 2 tablespoons water divided
• ½ teaspoon garam masala
• ½ teaspoon roasted & crushed kasuri methi
• 3 cups tightly packed palak 150 gms
• ½ cup coriander leaves & stems

Instructions

Cooking chana:

• Heat oil in a pressure cooker, add jeera and once it crackles, add bay leaf, black & green cardamoms, cinnamon, cloves & saute for 8-10 seconds.
  3 tablespoons oil, 1 teaspoon jeera, 1 bay leaf, 1 black cardamom, 1 inch cinnamon, 2 cloves, 2 green cardamoms
• Add ginger, garlic and saute on high for a few seconds till fragrant. Add onions & fry till they turn golden brown.
  2 teaspoons finely chopped ginger, 1 tablespoon finely chopped garlic, ¾ cup finely chopped onions, 1 green chilli
• Add spice powders – coriander, cumin, turmeric, red chilli, chole masala, salt, tomatoes and cook on low for 3-4 minutes till the tomatoes are mushy.
  1 tablespoon coriander powder, 1 teaspoon cumin powder, ½ teaspoon turmeric powder, 1 teaspoon chole masala, 1 teaspoon red chilli powder, 1 teaspoon salt, ½ cup + 2 tablespoons finely chopped tomatoes
• Add soaked chick peas, give a good mix, add 1 ¼ cups of water, cover the lid of the pressure cooker and cook on high till the first whistle, on low for 20 minutes or 4-5 whistles till the chick peas are cooked well.
  ½ cup white chick peas, 3 ¼ cups + 2 tablespoons water

Making palak puree:

• Heat a pot with 2 cups of water, bring to a boil, add palak, coriander leaves. Immediately switch off the flame, and cover the pot. Let this sit for 2 minutes. In the meanwhile, prepare a bowl with water and ice cubes in it. Strain the palak & coriander leaves and dump them in the ice water. The leaves will immediately get a bright green color. Let them sit for half a minute, strain, and grind to a fine paste.
  3 cups tightly packed palak, ½ cup coriander leaves & stems

Making chole palak:

• Open the pressure cooker, Add garam masala, kasuri methi, mix and cook for 2-3 minutes.
  ½ teaspoon garam masala, ½ teaspoon roasted & crushed kasuri methi
• Add palak puree and cook for 3-4 minutes till the puree absorbs all the masalas. You may add 1-2 tablespoons of water to adjust the consistency to a thick gravy and serve.

Video

Notes

1. ½ cup of soaked chick peas yields approx. 1 ⅓ cups.
2. Leftovers will stay good for 2-3 days when refrigerated in an airtight container.

Nutrition

Calories: 173kcal | Carbohydrates: 15g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 663mg | Potassium: 365mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2570IU | Vitamin C: 15mg | Calcium: 82mg | Iron: 3mg

This article was researched and written by Harita Odedra.

The post Spinach and Chickpea Curry | Chole Palak appeared first on My Food Story.

These decadently delicious chocolate lava cookies use my soft, chewy, almond flour cookie dough and a flowy, chocolate ganache filling that oozes out when you break them in half! (gluten-free and soy-free with nut-free options)

It’s cookie season, and I wanted to make a decadent, chocolatey cookie. And what better idea than to convert molten lava cake into cookie form! 

My motto is that baking should be super easy and flexible, so that even if you make a few measuring errors, things still turn out great. Nobody has time to whip up butter and sugar and all that, so I use my trusty almond flour cookie dough, which works every time.

To make this simple dough, you just add all the dry ingredients to a bowl, mix really well, add some melted coconut oil and maple syrup, mix again, and that’s it! You have a dough! 

For this recipe, we’ll add cocoa powder to make a chocolate cookie dough. Then, we make a molten chocolate “lava bomb,” which is a melted chocolate ganache that goes inside the cookie. As the cookie bakes, it spreads and traps the chocolate ganache inside. When you break it open, it’s oozy, melty, and so delicious.

Why You’ll Love Lava Cookies

• easy, flexible, foolproof almond flour cookie dough
• chewy, chocolatey cookie outisde
• oozy, melty chocolate ganache filling
• naturally gluten-free and soy-free with nut-free options

Continue reading: Molten Lava Cookies

The post Molten Lava Cookies appeared first on Vegan Richa.

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!

Why You’ll Love Breakfast Taquitos

• quick and easy breakfast that’s super satisfying
• cheesy, veggie-packed tofu scramble stuffed into soft tortillas, baked or pan fried until crisp
• versatile! Customize mix-ins and flavors to taste.
• easy to make gluten-free, nut-free, and even soy-free

Continue reading: 30-Minute Breakfast Taquitos

The post 30-Minute Breakfast Taquitos appeared first on Vegan Richa.

Crispy Honey Chilli Potatoes are a super addictive snack – fried chilli potato fingers are tossed in a sesame honey chilli sauce that’s sweet and spicy and will give you sticky fingers that you’ll be licking clean!

Let’s just say we ate these straight from the wok.

If you have ever eaten honey chilli potatoes, what really stands out is how crisp these potatoes are, in spite of being tossed in the sauce. They retain their signature crunch and that’s really what this recipe is all about.

I really went all out to achieve that texture and taste but without all the excess oil, so hello to the crispiest honey chilli potatoes made healthier in the air fryer! But don’t worry, this does not the change the texture at all; everything’s still crispy, crunchy, but it’s sooo much healthier that you’ll want to eat it all the time!

The Secret To Crispy Potatoes

The key to making super crispy honey chilli potatoes is to air fry the potato fingers twice. Air frying or deep frying them only once results in potatoes that don’t hold their shape and get soggy after a few minutes.

So the potatoes are first coated in a dry mixture, air fried or deep fried till they are almost cooked and then cooled for a bit. They are then coated in a second coating of batter and fried again till they are really crisp outside and cooked perfectly inside. This is a similar technique that a lot of people use to make French fries.

The last step is to coat them in a sesame honey chilli sauce that adds an extra layer of texture and is sweet and spicy.

Ingredients for Chilli Potatoes

Here’s what you’ll need for batter frying these potatoes:

• Potatoes: Use old potatoes. Cut into 1/3 inch thickness, approx 2-3 inches long. Ideally cut them all the same size so they cook at the same time
• Chilli Paste: Basically ground chillies made by soaking dried red chillies in hot water for 10-15 minutes and grinding to a paste
• Chilli Powder: Ground red chilli powder, different from ‘chili powder’ that you get in the U.S. which is a seasoning mix

The honey chilli sauce is really addictive. Its sweet, spicy, sticky and like a coating on the potatoes.

• Garlic: Finely chopped – lots of it because flavour bomb!
• Honey: Plain honey, flavoured will not work well here
• Ketchup: It has the perfect balance and umami
• Soy sauce: Light soy sauce to add saltiness and rich flavour
• Chilli Paste and Chilli Flakes: To pack in some heat. If you are not a fan, reduce both the quantities in the sauce
• Sesame Seeds: They add flavour and crunch and stick to the potatoes because of the sauce
• Cornflour: Thickening agent. You can substitute with potato starch or tapioca starch
• Vinegar: To add some acidity and balance

Richa’s Top Tips

• It’s important to cut the potato fingers into a uniform size so that they cook evenly while frying. I like to cut them into 1/4 inch to 1/3 inch thickness
• The temperature of the oil should be between 175C to 180C for frying the potato fingers. 
• You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
• You may adjust the quantity of honey as per your taste.
• A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan

Serving Ideas

Honey Chilli Potatoes make an incredibly addictive Indo-Chinese appetizer, but they’re also super versatile. Here are a few ways to enjoy them:

• As a Party Starter: Serve them hot, straight from the wok, as part of your Indo-Chinese spread.
• With Fried Rice or Noodles: Pair with Veg Fried Rice, Hakka Noodles, or even Schezwan Rice for a restaurant-style combo.
• Loaded Lettuce Cups: Spoon the crispy potatoes into crunchy lettuce leaves for a fun bite-sized party snack.
• Wrap or Roll: Stuff into a tortilla or roti with some extra sauce and spring onions for an easy fusion wrap.

Once you try making these crispy honey chilli potatoes at home, there’s no going back! I have made these as snack for the family, as a party appetiser, as well as a side dish. And let me tell you, each time they’ve disappeared within minutes!

If you make this dish, don’t forget to send me pictures over on my IG @my_foodstory. I love seeing you guys make my recipe!

Watch the Recipe Video:

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Crispy Honey Chilli Potatoes

Crispy Honey Chilli Potatoes are a super addictive Indo-Chinese snack that usually deep fried, but we've made healthier in the air fryer without compromising on taste or flavor. It's sweet and spicy and will give you sticky fingers that you'll be licking to get every last bit of sauce!

Course Snacks & Appetizers

Cuisine Chinese

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 Portions

Calories 437kcal

Author Richa

Ingredients

• 4-5 Potatoes 450 grams, peeled and cut into fingers (1/3-1/2 inch thick, 2 -3 inches long), refer to Note 1
• Oil for brushing/deep frying refer to Note 2

First Coating:

• 2 teaspoon Chilli powder
• 1 teaspoon Garlic Paste
• 1 teaspoon Red Chilli Paste
• 3 tablespoon Corn Flour
• 3 tablespoon All Purpose Flour
• 1 tablespoon Salt

Second Coating:

• ⅓ cup All Purpose Flour
• ⅓ cup Corn Flour
• ¼ teaspoon Black Pepper
• ¼ cup Water

For the Sauce:

• 2 tablespoon Oil
• 1 tablespoon Garlic finely chopped
• 1 teaspoon Red Chilli Flakes
• 3 tablespoon White Sesame Seeds
• 1 teaspoon Vinegar
• 2 teaspoons Soy Sauce
• 2 tablespoon Tomato Ketchup
• 2-3 tablespoons Honey
• 2 teaspoons Red Chilli Paste
• 1/4 cup Water
• 1 teaspoon Corn Flour
• 2 tablespoon Spring Onion chopped (green part only)

Instructions

Prepping

• Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.

First coating

• Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix.

First frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time into the oil so they don’t stick together (watch video above to see how to do this). Remove potato fingers on a tissue lined plate and let them cool.

For air frying

• Preheat the air fryer at 180C, brush the air fryer mesh with oil, place potato fingers on the mesh with some gap between them so they do not stick together (watch video to know how to do this). Brush with oil and air fry for 4 minutes just until they are half cooked. Transfer to a plate and repeat the same for the rest of the potato fingers.

For second coating

• Make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water to make a thick batter. Add the half done fries and gently toss so the fries are coated with the batter.

Second frying of potato fingers

For deep frying

• Heat oil in a wok or karahi and deep fry the potato fingers in hot oil till crisp and golden. Drain on kitchen paper and keep aside.

For air frying

• Brush the air fryer mesh with oil, place the potato fingers on the mesh with some gap in between so they do not stick together. Brush with oil and air fry at 200 C for 6 minutes, flip once and air fry at 200C for 2 minutes till they turn golden and crisp. Transfer to a plate and repeat the same for the rest of the potato fingers.(important to note that the air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later)

Honey chilli stir fry

• Heat 2 tablespoons of oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes, sesame seeds and saute for another minute to toast them. Add vinegar, soy sauce, ketchup, honey and the red chilli paste and stir together.
• Mix 1 teaspoon corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
• Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce.
• Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Video

Notes

1. It’s important to cut the potato fingers in a uniform size so they cook evenly while frying.
2. The temperature of the oil should be between 165C to 175C for frying the potato fingers. 
3. You will need approximately two cups oil for deep frying, and you can use the same oil for the second frying
4. You may adjust the quantity of honey as per your taste.
5. air fried potato fingers must be used immediately in the stir fry and served hot as they tend to turn soggy & chewy later.
6. A wok is the best way to coat the potatoes in sauce, because it provides enough space to toss them around, but if you don’t have one, feel free to use a frying pan.

Nutrition

Calories: 437kcal | Carbohydrates: 80g | Protein: 8g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1930mg | Potassium: 1046mg | Fiber: 7g | Sugar: 12g | Vitamin A: 751IU | Vitamin C: 49mg | Calcium: 104mg | Iron: 4mg

This article was researched and written by Urvi Dalal.

The post Crispy Honey Chilli Potatoes appeared first on My Food Story.

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.

Why You’ll Love Caramelized Onion Mashed Potatoes

• creamy mashed potatoes
• savory caramelized onion topping
• sneaky protein
• delicious holiday side dish
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Caramelized Onion Mashed Potatoes 

The post Caramelized Onion Mashed Potatoes  appeared first on Vegan Richa.

Thanksgiving is all about comfort on the table but if you eat vegetarian or vegan or you’re hosting vegetarian guests, it can feel tricky to plan a complete vegetarian Thanksgiving menu. So I’ve put together all the vegetarian Thanksgiving recipes mains, classic potato sides, cranberry dishes, appetisers, brunch ideas and desserts all in one place for a plant based holiday feast.

In this post, I am sharing my best vegetarian and vegan Thanksgiving recipes. Everything for your plant-based holiday feast and Thanksgiving table and make it a Happy Thanksgiving!

Start with the master collection here: All Thanksgiving Recipes

• When you’re celebrating Thanksgiving for vegetarians or hosting plant based food lovers
• you’re doing a Friendsgiving,
• or you just want cosy, holiday-style vegetarian food.

How to Build a Vegetarian Thanksgiving Menu

A vegetarian Thanksgiving doesn’t need a turkey — it needs one hero dish + comforting sides + something cranberry + dessert.

Formula you can follow:

• 1 showstopper main: like Whole Roasted Cauliflower with Tahini Sauce
• 2–3 sides: e.g. Scalloped Potatoes, Irish Colcannon, Air Fryer Parmesan Cauliflower
• 1 cranberry dish: Classic Cranberry Sauce or Cranberry Rice Pilaf
• 1–2 appetisers or dips: Chili Crisp Greek Yogurt Dip, Cheese Balls
• 1 dessert: Eggless Cranberry Walnut Tea Cake or Crinkle Top Brownies

Best Vegetarian Thanksgiving Mains

1

Roasted Cauliflower with Tahini

Roasted, tender, and drizzled with a creamy, nutty tahini sauce, it’s a healthy and delicious dish that’s easy to make. Ideal for weeknight dinners or elegant gatherings!

Check out this recipe

2

Stuffed Portobello Mushrooms

Dreamed of a pizza that's gluten-free and low-carb ? That’s exactly what these stuffed Portobello mushrooms are!

Check out this recipe

1. Whole Roasted Cauliflower with Tahini sauce is your vegetarian Thanksgiving showpiece. It looks festive, it’s easy to carve at the table. Serve with mushroom gravy and cranberry rice pilaf for a complete plate.
2. Caprese Stuffed Portobello Mushrooms.
3. Crispy Tofu In Easy Satay Sauce

Great for smaller gatherings or when you want veg mains.

Vegetarian Thanksgiving Sides & Potatoes

3

Scalloped Potatoes

Learn how to make the best scalloped potatoes—creamy, cheesy, and baked to golden-brown perfection. Perfect for a comforting family dinner or holiday side dish.

Check out this recipe

4

Easy Irish Colcannon Recipe

This comforting Irish dish is a blend of creamy mashed potatoes, sautéed kale, and green onions.  This Easy Irish Colcannon recipe is perfect for St. Patrick’s Day or any cozy family dinner.

Check out this recipe

5

Parmesan Roasted Cauliflower

This healthy and easy Parmesan roasted cauliflower recipe in Air-fryer is a delicious way to enjoy cauliflower. It's made in the air fryer for a crispy, spicy and healthy side dish that the whole family will love. Even better, this Air fryer roasted Cauliflower is ready in just 20 minutes!

Check out this recipe

6

Best Vegetarian Mushroom Gravy Recipe

A rich, 15-minute vegetarian mushroom gravy made from scratch with a few ingredients. Simple vegan mushroom gravy recipe that is creamy and delicious. It is dairy free and No meat drippings required. Perfect over mashed potatoes, holiday stuffing, poutine, or roasted veggies.

Check out this recipe

7

Mushroom and Butter Bean Gravy

Try this creamy mushroom butter bean sauce recipe for a hearty, flavorful meal. It’s perfect as a mushroom butter bean curry or butter bean and mushroom gravy, packed with rich flavors and a smooth, creamy texture!

Check out this recipe

Air Fryer Thanksgiving Recipe

air fryer thanksgiving recipes, easy vegetarian thanksgiving sides

• Easy Irish Colcannon Recipe: Mashed potatoes + greens perfect to pair with roasted cauliflower.
• Scalloped Potatoes Recipe: Creamy, baked, classic this is my go to vegetarian Thanksgiving side.
• Parmesan Roasted Cauliflower in Air Fryer.
• You can make this vegetarian gravy two ways
  • Mushroom Gravy (Vegetarian): You can serve this mushroom gravy over scalloped potatoes, colcannon or even the roasted cauliflower.
  • Mushroom Butter Beans Gravy

Cranberry Recipes for Thanksgiving

8

Cranberry Rice Pilaf

Cranberry Rice Pilaf Recipe is a festive and flavorful side dish made with fluffy rice, tart cranberries, and fresh herbs. Perfect for Thanksgiving, Christmas, or any holiday meal.

Check out this recipe

9

Homemade Classic Cranberry Sauce Recipe

This homemade cranberry sauce is classic and one of the easiest cranberry sauce recipe ever. You can make this best cranberry sauce with fresh or frozen cranberries in minutes. This easy, make ahead sauce is perfect for Thanksgiving dinner or any times of the year.

Check out this recipe

1. Classic Cranberry Sauce Recipe: Must-have. It can be made ahead and chilled.
2. Cranberry Rice Pilaf

Appetisers, Dips & Party Nibbles

10

Chili Crisp Greek Yogurt Dip (5 Minutes)

Sizzling chili crisp greek yogurt dip recipe. Tasty, creamy, healthy, and pairs perfectly with nachos and chips. Perfect appetiser for a party, Friday night chips and dip with drinks or a Super Bowl game-day snack.

Check out this recipe

11

Air-Fried Cheese Balls

Discover how to make crispy, cheesy air-fried cheese balls with potatoes and halloumi cheese. This easy recipe is perfect for a quick snack with minimal oil and maximum flavor.

Check out this recipe

12

Old Fashioned Onion Rings Recipe:

Who doesn't love crispy, golden onion rings? They're the ultimate comfort food and a perfect snack for any occasion. If you thought you couldn't make them at home, think again! Today, I'm sharing my recipe for old-fashioned onion rings – vegan, egg-free, and oh-so-delicious. So let's get cooking!

Check out this recipe

13

Cheese balls

Cheese Balls is a crispy and mouth-watering delicious appetizer that you can serve with ketchup or green chutney. They are a perfect appetizer for a weekend party or for a quick tea-time snack.

Check out this recipe

1. Chili Crisp Greek Yogurt Dip: Serve with veggie sticks, crackers, or put it on a snack board before dinner.
2. Cheese Balls Recipe: Easy vegetarian party starter for Thanksgiving guests.

14

Cheese Potato Bites Recipe

Cheese potato bites also known as tater tots are crispy delightful and tasty snack with a crispy and cheesy vegetable and potato covering outside with a soft burst of melty cheese in the middle. It's perfect crowd pleaser party snack.

Check out this recipe

15

Onion Bhajias in Air-Fryer

Learn how to make crispy, oil-free onion bhajias in an air fryer with a tangy twist of raw mango. This quick, healthy, and gluten-free recipe is perfect for a guilt-free snack or appetizer!

Check out this recipe

Thanksgiving Weekend Vegetarian Brunch Ideas

If you are planning a brunch for thanksgiving these are a few of my favourites to serve for Thanksgiving brunch table.

16

Starbucks Egg Bites Recipe

Starbucks-style egg bites copycat recipe at home. Oven-baked recipe with Instant pot option. Perfect meal prep breakfast that is high protein and low carb, tastes delicious and is customizable!

Check out this recipe

17

High Protein Cottage Cheese Scrambled Eggs

Scrambled eggs with cottage cheese turn fluffy, melt‑in‑your‑mouth and high‑protein scrambled eggs 30 g protein, keto‑friendly, ready in 10 minutes.

Check out this recipe

18

Chocolate French Toast Recipe

Best Chocolate french toast recipe for the holiday season. Ooey gooey chocolate french toasts with just the right amount of buttery smoothness, chocolatey sweetness, and creamy richness. These are an ideal breakfast or dessert for breakfast.

Check out this recipe

19

McDonalds Copycat Hash brown Recipe

Crispy hash browns that are crispy outside and mouth melting soft inside. Don’t we all love fried potatoes for breakfast? Here’s the recipe and secret to make perfectly browned and extra crispy the BEST hash brown every time.

Check out this recipe

20

Hot Chocolate Recipe

Best homemade hot chocolate recipe to make for a decadent, luscious, rich and creamy hot chocolate this holiday season. It is easy to make, ready in just a few minutes, made with only four ingredients. Dairy-free Vegan Option included.

Check out this recipe

21

High Protein Cottage Cheese Flatbread Recipe

high protein cottage cheese flatbread. Whether you’re following a keto diet, watching your carb intake, or simply looking for a nutritious gluten-free option, this recipe ticks all the boxes. With just three simple ingredients and a few easy steps, you’ll have delicious flatbread ready to enjoy in no time.

Check out this recipe

Pair Them with Some of my favourite beverages perfect for your vegetarian brunch table for thanksgiving or any other day.

• Homemade Hot Chocolate Recipe
• Masala Chai Latte
• Strawberry Matcha Latte
• Vegan Cold Coffee- No Milk Required
• Iced Matcha Latte
• Mango Lassi Recipe

Festive Salads For ThanksGiving

No thanksgiving table is complete without colourful salads to celebrate the seasonal salads here are a few salad recipes for vegetarian thanksgiving menu. You can try more Salads Recipes that are equally delicious.

22

Indian Fruit Salad Recipe

Make a delicious and healthy Indian fruit salad with this easy recipe. Packed with seasonal fruits and Indian spices, it's perfect for any occasion.

Check out this recipe

23

ABC Salad Recipe- Apple Beet Carrot Salad

Try this ABC Salad recipe. A good skin salad that’s high in fiber and packed with ingredients to support healthy skin. With apples, beetroots, and carrots, it’s a delicious and easy way to nourish your body inside out!

Check out this recipe

24

Heirloom Tomato Salad Recipe

A 5‑minute, no‑cook summer salad featuring colorful heirloom tomatoes, olive oil and feta cheese.

Check out this recipe

25

Holiday Honeycrisp Salad

Enjoy a refreshing Holiday Honeycrisp Salad with crisp greens, juicy Honeycrisp apples, and a tangy homemade dressing. This high-fiber, gluten-free Holiday Honeycrisp Apple Salad recipe is perfect for glowing skin and seasonal health!

Check out this recipe

26

Orange Pomegranate Salad Recipe

Orange pomegranate salad is a delicious salad recipe with sweet, tangy flavors of oranges and pomegranates. Serve it as side dish or light meal. Here is a simple recipe for an orange pomegranate salad:

Check out this recipe

27

Mexican Street Corn Salad

Mexican Street Corn Recipe Salad with this easy and healthy recipe. Featuring roasted corn, tangy lime, creamy Cotija cheese, and a touch of spice, this quick salad is perfect as a side dish, snack, or topping for tacos.

Check out this recipe

Desserts For Thanksgiving

28

Classic Mulled Wine Recipe

Easy Mulled wine recipe for holidays and new year. All you need is a bottle of red wine, mulling spices and brandy or rum with some oranges and simmer everything.

Check out this recipe

29

eggless chocolate chip cookie

Eggless chocolate chip cookies recipe for chewy in center, crisp on edges, loaded with chocolate chips. Easy to make BEST chocolate chip cookies without egg

30

Eggless Cake Cranberry Walnut Cake

Eggless cake that is light, moist with a tender crumb. This eggless cake recipe is incredibly easy to bake, and requires minimal ingredients. A slice of this teacake is perfect for tea time or any time. You can make this easy recipe of eggless cake without eggs from scratch.

Check out this recipe

31

Best Fudgy Dark Chocolate Brownie

This chocolate brownie recipe is the fudgiest brownie recipe you ever had. This homemade brownie is chocolaty, gooey, fudgy with a perfect crackle top. Beginners, follow this special tip to make the best crackle top brownie at home.

Check out this recipe

• Eggless Chocolate Chip Cookies: bake ahead and store in airtight container
• Eggless Cranberry Walnut Tea Cake: Holiday flavour + eggless
• Ultimate Fudgy Crinkle Top Brownie: Good chocolate based dessert to balance cranberry.

Make Ahead, Storage & Reheating Tips

• Cranberry Sauce: make 3–4 days ahead, refrigerate in glass jar.
• Cranberry Rice Pilaf: cook, cool, refrigerate; reheat with 1–2 tbsp stock/water.
• Scalloped Potatoes: bake earlier in the day; reheat covered so the top doesn’t dry.
• Dips/Cheese Balls: make a day before and chill.
• Mushroom Gravy: make, cool, refrigerate; reheat gently and thin with stock/milk.

Most of these vegetarian Thanksgiving recipes can be made ahead, which is useful if you’re cooking in a smaller kitchen or you’re working on just a single oven for vegetarian guests or people who love vegan plant based dishes.

Equipment & Serving Suggestions (Great for Small Kitchens)

• Air Fryer: for the Parmesan roasted cauliflower and other dishes.
• 9×13 casserole baking dish: for scalloped potatoes.
• Heavy pan: Making Dishes
• Dutch oven: for keeping gravies warm.
• Airtight containers: for make ahead cranberry dishes.
• Oven to table serving dishes: saves time and looks festive.

FAQs about Vegetarian Thanksgiving

More Thanksgiving Recipes on My Tasty Curry

• Main hub: https://mytastycurry.com/thanksgiving-recipes/
• Paginated feed: https://mytastycurry.com/thanksgiving-recipes/page/3/

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!!

Why You’ll Love Lemon White Bean Soup

• creamy, vibrant soup with tons of veggies and protein
• versatile recipe! Adjust seasoning and proteins to your taste.
• 40-minute, 1-pot meal
• naturally gluten-free with easy soy-free and nut-free options

Continue reading: 1-Pot Lemon White Bean Soup

The post 1-Pot Lemon White Bean Soup appeared first on Vegan Richa.

If you love idlis and dosas but want to make them a little more nourishing, this Ragi Idli Dosa Batter is the perfect place to start; simple, healthy, and absolutely delicious.

Starting your day with a plate of soft idlis or crispy dosas fresh off the pan is 100% guarantee of a wonderful day ahead. This Ragi Idli Dosa Batter recipe will only add a lil more to the same joy. It’s packed with all the wholesome goodness of finger millet that gives the idlis and dosas a little health and flavor boost. 

If you’ve loved our Idli Dosa Batter recipe before, this version will feel like the healthier cousin that’s just as easy to make. Ragi, or finger millet, is rich in calcium, iron, and fibre, making every bite nourishing and satisfying. 

Ingredients to Make Ragi Idli Dosa Batter

This Ragi Idli Dosa batter recipe calls for simple, pantry-staple ingredients. Here’s everything you’ll need:

• Ragi (Finger Millet): The star of this recipe. Gives the batter its earthy flavour and a big nutritional boost with calcium, iron, and fibre.
• Idli Rice: The base of the batter. I have used idli rice, basically parboiled short grain rice, as its higher starch content delivers great results. But any short grain rice variety such as sona masoori or kollam will work in a pinch too. 
• Urad Dal: Makes the batter light, creamy, and airy. 
• Poha (Flattened Rice): Keeps the batter light and helps make crisp dosas.
• Fenugreek Seeds (Methi): Aids the fermentation process and adds to the taste too. A little goes a long way.  
• Ice cubes/Ice cold water: To prevent the batter from heating up when grinding. 

What is Ragi & What Are The Benefits of Ragi?

Ragi is also known as finger millet and it is a nutritious gluten-free cereal grain rich in fiber, protein, calcium, and iron. Because of its high fibre content and low glycaemic index, benefits of ragi include aiding digestion, promoting bone health, managing weight and blood sugar, and improving your skin and hair.

How to Make Idli Dosa Batter

The process of making idli dosa batter takes about 20 minutes over a day. Yes thats all!! Here’s the timeline that you can follow.

DAY 1 (Morning) – Washing and Soaking

In the morning, you need to wash and soak the ragi, rice and lentils. While it’s a pretty straightforward process, here are some tips I find helpful:    

• When washing the ragi, rice and lentils, rub them between your fingers as you wash, and rinse in clean water 3-4 times till the water starts running almost clean. Doing so helps get rid of dust, impurities, and excess starch from the rice.  
• Soak the ragi, rice and lentils in clean water. They should be completely submerged and have at least an inch of water over them. Soaking the lentils makes it easy to grind and makes the batter nice and fluffy which is very essential for the texture. 

DAY 1 (Evening) – Grinding, Fermenting

In the evening, it’s time to grind the ragi, rice and lentils to make the batter. To do so: 

• Drain the excess water, transfer to a mixer jar, and grind. Using a mixer grinder can heat up the batter, which affects the flavour. Use ice cold water to prevent overheating and maintain the desired temperature. 
• The consistency should be such that it leaves a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
• Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation so please don’t skip it. 
• Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment. 

DAY 2 (Morning) – Using or Storing

The next morning or after, the batter should have increased by almost 1.5 times, and that’s how you know it’s fermented and ready for use. If you follow the exact measurements of this recipe, you should have approx 1.75 litres (6-7 cups) of idli and dosa batter -1 cup batter makes 6-7 idlis or 4-6 dosas depending on the size.

How To Tell If The Batter Is Fermented

• The batter will expand and almost double in size as it ferments. 
• When you mix the batter, you should be able to see tiny air bubbles in the batter (watch the video to see how fermented batter looks). It should look and feel frothy and airy
• The batter should smell mildly yeasty or sour
• If the batter smells very sour or smells bad, then it may have over fermented or gone bad. Unfortunately, there’s no coming back from this, so make sure the batter doesn’t get over fermented! 

Which is The Best Blender to Grind Ragi Dosa Batter

If you make idlis and dosas frequently, I highly recommend using an electrical wet grinder which produces a light, fluffy batter without heating it up. The disadvantage is that they take up more counter space and are quite big and bulky. 

Frequently Asked Questions

Top Tips to make the best Ragi Idlis & Dosas

• Add salt later: Only salt the portion you plan to use immediately. This keeps the rest of the batter from turning too sour while stored.
• Soak everything well: Give the ragi, rice, and dal enough time to soak. This helps them grind smoothly and ensures the batter ferments properly.
• Use cold water while grinding: Adding ice cubes or chilled water prevents the batter from heating up, which can slow down fermentation and affect flavour.
• Mix with your hands: Don’t skip this step! Mixing the batter by hand helps kickstart fermentation and gives the batter that light, airy texture.
• Watch the consistency: The batter should be thick but pourable, it should coat the back of a spoon and fall in ribbons when lifted.

How to Make Ragi Idlis

Step 1: Once your batter has fermented and doubled in volume, take the portion you’ll use and add ½ teaspoon salt just before steaming.

Step 2: Grease your idli plate with a little oil (or ghee), which helps the idlis demould easily.

Step 3: Pour the batter into the molds, filling them just shy of the rim (the batter will rise a little more during cooking).

Step 4: Steam on medium heat for about 10 minutes until a toothpick inserted in the centre comes out clean. Over-steaming makes ragi idlis dry.

Step 5: Let the idlis rest in the steamer for 2 minutes with the lid on, then cool for another 2-3 minutes before removing them gently with a spoon.

Tip: If the batter is slightly sour, skip adding sugar at this stage. If it tastes flat, a tiny pinch of sugar helps the idlis rise better and improve flavour.

How to Make Ragi Dosas

Step 1: Using chilled batter helps you spread the dosa thin and crisp. So make sure it’s either cold or room temperature, avoid using hot temperature batter.

Step 2: Heat your non-stick pan or seasoned cast iron tawa until water droplets sizzle and evaporate instantly. That’s your cue.

Step 3: Pour a ladle of batter onto the centre of the pan and spread in circular motion (for a thin dosa) or keep thicker for soft-roast style. Drizzle a teaspoon of oil or ghee around the edges.

Step 4: For a crisp edge keep heat on medium-high, cook for 30 seconds with lid, then another minute uncovered. For a softer version: cook on medium heat, cover for 30 seconds, then finish without flipping.Step 5: Flip once and cook for 30 seconds if you prefer it both sides roasted; otherwise, keep it single-sided for maximum crisp.

Tip: Serve immediately with chutney or sambar. Do not wait, as ragi dosas lose their crispness if left too long.

Equipments To Make Ragi Idlis & Dosas

For Idlis: You can make idlis in an idli stand in a regular Idli steamer. Alternatively, you can also place the idli stand inside a pressure cooker without using the whistle. If you don’t have an Idli stand – no worries! You can make idlis in greased steel tumblers that can withstand high heat!

For Dosas: A well-seasoned cast iron tawa or pan is the best for making dosas. A cast iron tawa will last you a lifetime, but keep it exclusively for making dosas and uttapams. A non-stick tawa is an easier alternative. I prefer the cast iron tawa because it heats up evenly, it stays hot for longer and the dosas come out extra crispy. Non-stick pans tend to overheat faster and spreading the dosas can become difficult after a while.

Recipes with Ragi Idli Dosa Batter

• Dhokla 
• Idli
• Dosa
• Appe / Paniyaram
• Mysore Masala
• Uttapam
• Dosa Waffle
• Schezwan Idli Fry 

Storage Tips

• Fridge: Store unsalted ragi idli dosa batter in a clean, airtight container for up to 3–4 days. When ready to use, take out only what you need and add salt before making idlis or dosas.
• Freezer: The batter can be frozen for up to a month. Portion it into smaller airtight containers or silicone trays so you can thaw just what you need. Let it defrost overnight in the fridge before using.
• Room Temperature: Once fermented, avoid leaving the batter out for more than a few hours. Warm weather can cause it to over-ferment and turn too sour.

Serving Ideas

This ragi idli dosa batter gives you endless breakfast (or dinner) options, it’s light, wholesome, and goes beautifully with a variety of sides. Here are some ideas to get you started:

• Recipes to try: Idli, Ragi Dosa, Appe / Paniyaram, Mysore Masala Dosa, Dosa Waffles etc. 
• With Coconut Chutney: A classic combo that never fails. Try our Coconut Chutney for that perfect creamy, nutty balance.
• With Sambar: Pair your hot idlis or crisp dosas with a bowl of Homemade Sambar for a hearty, protein-packed meal.
• With Tomato Chutney: Add a tangy twist with Tomato Chutney, it’s slightly spicy and brightens up every bite.

Ragi Idli Dosa Batter is now one of the regular recipes that has become part of my kitchen. It’s wholesome, light, and gives you that comfort of a homemade South Indian breakfast, but with a healthy twist.

If you’re already a fan of classic Idli Dosa Batter, this version is the perfect next step. Tried it out? Tag me on Instagram @my_foodstory, I’d love to see your breakfast table!

Watch Ragi Idli Dosa Batter Recipe Video

Print

Ragi Dosa Batter

This ragi dosa batter delivers the same soft, fluffy idlis and dosas as the regular dosa batter. But this one's wayyy healthier!

Course Breakfast

Cuisine Indian, South Indian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 persons

Calories 485kcal

Author Richa

Ingredients

• 1 cup ragi finger millet seeds
• 1 cup idli rice
• ½ cup urad dal
• ¼ cup poha
• 1 teaspoon fenugreek seeds methi
• 1 teaspoon salt divided
• ⅛ teaspoon sugar

Instructions

Day 1 morning

• Wash & soak ragi, idli rice, urad dal, poha, fenugreek seeds in enough water in a bowl so that there is at least an inch of extra water over the rice and dal. Soak for 8 hours.

Day 1 evening

• Once the grains have soaked for 8 hours, drain the excess water from the bowl.
• Grind till almost smooth with approx. 1 cup of water and 4-5 ice cubes in a mixer grinder. Add additional water if required. The consistency should be such that it can leave a thick coat on the back of a spoon and falls in a ribbon like consistency when poured with a ladle. The ground batter should feel very slightly gritty between your fingers.
• Pour the batter into a bowl that’s large enough so that there is room for the batter to rise. Mix the batter with clean hands as shown in the video – this is an important step as it helps in the fermentation, so please don’t skip it.
• Cover the bowl and set aside to ferment. Leave it in a warm, dry place away from direct sunlight to ferment. Fermentation takes anywhere between 12-24 hours depending on the humidity and temperature at your place. The warmer it is, the faster it’ll ferment.

Day 2 – morning

• Once fermented, the batter should have become almost 1 ½ times its size with a slight dome shape and a wrinkle, bubbly layer on top. You should be able to smell a little sourness in the batter. This smell means it has fermented. If it is too sour, it has fermented too much! You can use a spoon to check the batter – the texture should be frothy with air bubbles.
• Take out 2 cups of batter in a bowl, add ½ teaspoon of salt and make idlis, dosa etc.

Making Idlis

• Heat water in an idli steamer and bring to a boil. Grease the idli plate with oil or ghee so its easier to demould the idlis.
• Only once the water in the steamer comes to a roaring boil, pour batter into the idli mould and fill them up almost to the top (as shown in the video)
• Place the idli mould in the steamer and steam on medium for 10 minutes till the idlis are cooked. To check doneness, insert a toothpick in the centre of idlis and it should come out clean.
• Let the idlis rest in the steamer for 2 minutes, then take it out and let it cool for another 2-3 minutes. Use a spoon or butter knife to demould idlis from the idli plate.

Making dosas

• Take 1 cup of batter in a bowl, add ⅛ teaspoon salt, ⅛ teaspoon sugar and mix well.
• Heat a non-stick pan or seasoned cast iron dosa tawa over medium heat. Once hot, reduce the heat to low & pour one ladle of dosa batter and pour in the center of the tawa. Spread by using the back of the ladle, moving it in concentric circles to form a big round dosa.
• Increase the heat to medium, drizzle a spoon of oil or ghee around the edges and in the center, cover with lid & cook for 30 seconds.
• Remove the lid and let this roast for 1-2 minutes till golden brown on medium. Flip it over and roast for 30 seconds. Flip it back, fold and serve hot.
• Follow the same steps for making the rest of the dosas.

Video

Notes

1. Ice cubes are added to avoid the batter from getting too hot while grinding.
2. Batter should be thick & fall in ribbons without being too runny.
3. Salt to be added to the quantity of batter you are using to avoid the batter getting too sour.
4. If you are not using all of the batter, store the remaining unsalted batter in an air tight container in the fridge for up to 3 days or freeze the batter for up to a month.
5. Do not over steam the idlis as they become dry & hard. 
6. Demoulding idlis easier, if they are cooled for a few minutes.
7. To check if the pan is hot enough to make dosa, sprinkle a few drops of water over the tawa & if it is ready, it should sizzle.
8. For best results, dosa should be fried on medium heat.

Nutrition

Calories: 485kcal | Carbohydrates: 102g | Protein: 15g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 593mg | Potassium: 316mg | Fiber: 6g | Sugar: 0.2g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 5mg

The post Ragi Idli Dosa Batter | Millet Dosa Batter appeared first on My Food Story.

Some days, you just need a one-pan wonder that makes you feel good without making a mess. That’s where this Basil Fried Rice comes in–light, aromatic, and ready in minutes.

If you’re like me and could happily eat fried rice every other day, you’ll love how quick this Basil Fried Rice is to make. It’s light, herby, and feels fresher than the usual Indo-Chinese stir-fries. 

A handful of basil, some leftover rice, and ten minutes in the kitchen, that’s all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, they’re just as easy, just as delicious.

Basil Fried Rice Ingredients

• Rice: Use cooked basmati or long-grain rice. Day-old rice works best since it’s a bit firm and doesn’t turn mushy while stir-frying.
• Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
• Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
• Aromatics: Garlic gives the rice its signature stir-fry aroma.
• Seasoning: Just salt and pepper to keep it simple.
• Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.

Richa’s Top Tips

• Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
• High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
• Don’t overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
• Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
• Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.

Frequently Asked Questions

Storage Tips

• Fridge: You can let the fried rice cool completely before transferring it to an airtight container. It’ll stay fresh for up to 3 days. 
• Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
• Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.

Serving Ideas

Basil Fried Rice is one of those dishes that goes with just about anything — here are a few ways to make it shine:

• With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
• With Sweet Corn Soup: Light, comforting, and a great way to start your meal.
• With Kung Pao Chicken: The nutty, spicy sauce adds a delicious contrast to the herby rice.
• With Garlic Tofu Stir Fry: A great vegetarian option that’s full of bold flavours.
• With Chilli Oil: Drizzle a spoonful of homemade chilli oil for that extra heat and crunch.
• As a Base for Curries: Works wonderfully with Thai-style curries like Thai Chicken Curry or Vegetable Korma Curry if you want something saucier.

Customisation Ideas

• Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
• More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
• Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
• Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
• Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.

And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). It’s fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.

If you give it a try, don’t forget to tag @my_foodstory  on Instagram. I’d love to see how your version turns out!

Print

Basil Fried Rice

Super quick and easy, this basil fried rice recipe is a refreshing, herby, garlicky dish that makes for the fastest dinner ever!

Course Main Course

Cuisine Indian Chinese

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 198kcal

Author Richa

Ingredients

• 1 ½ tablespoons cooking oil
• 1 tablespoon finely chopped garlic
• ¼ cup very finely chopped carrots
• ¼ cup very finely chopped baby corn
• 2 ½ cups cooked basmati rice got by cooking ½ cup raw basmati
• 1 cup fresh basil leaves julienned
• ½ teaspoon salt
• ½ teaspoon ground pepper

Instructions

• Heat oil in a pan or kadai, add garlic and saute for 30 seconds on high until fragrant.
  1 ½ tablespoons cooking oil, 1 tablespoon finely chopped garlic
• Add carrots, baby corn and saute on medium for 1-2 minutes until tender.
  ¼ cup very finely chopped carrots, ¼ cup very finely chopped baby corn
• Add the cooked rice, basil leaves, salt, pepper and toss for a minute or 2 and serve.
  2 ½ cups cooked basmati rice, 1 cup fresh basil leaves, ½ teaspoon salt, ½ teaspoon ground pepper

Notes

1. Basmati rice is most suitable for this recipe which may be replaced with any long grain rice.
2. Any cooking oil may be used, I have used sunflower oil.

Nutrition

Calories: 198kcal | Carbohydrates: 33g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 298mg | Potassium: 123mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1696IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 1mg

This article was researched and written by Harita Odedra.

The post Basil Fried Rice appeared first on My Food Story.

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.

Why You’ll Love Braised Tofu and Vegetables

• 1-pan entree that’s perfect for the holiday table
• flavorful braised vegetables in caramelized onion sauce
• big pieces of crisp, herb-rubbed tofu
• naturally gluten-free and nut-free with easy soy-free option

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.

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!

Why You’ll Love Mushroom Potato Casserole

• cozy, hearty, stewy beans and veggies in a rich, mushroom gravy
• 1-pan oven recipe, no standing at the stove!
• very little active cooking time
• No cooking the aromatics and potato separately
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: 1-Pan Mushroom Potato Casserole

The post 1-Pan Mushroom Potato Casserole appeared first on Vegan Richa.

Creamy rich Indian rice pudding rolled into balls and coated in various toppings to make a perfect dessert that’s a hit at any dinner party. These kheer ladoos (rice pudding truffles) have an amazing texture and cardamom flavor! (gluten-free and soy-free)

These are an easy dessert for any festive season or for Diwali. I made this decadent rice pudding flavored with cardamom, which is basically Punjabi kheer. 

Then, I mix it with some cashew cream, chill it, scoop it into balls, and roll them in different toppings like pistachios, cocoa powder, almond slivers, rose petals, melted chocolate, toasted coconut, or anything else you like.

Ladoo are basically Indian truffles, and these are flavored with cardamom for a simple yet delicious dessert.

You can change up the flavor with things like cinnamon or vanilla, and you can play around with toppings and mix-ins to make all kinds of delicious variations! For extra decadent rice pudding truffles, melt some chocolate with a little bit of coconut oil in a double boiler, then coat them in the melted chocolate.

Kheer ladoo are great to serve either as a snack or dessert. They don’t need extra bowls or spoons, and they’re already portioned. You can also make them ahead of time, so you won’t have as much cooking to do on the day of your dinner party.

Why You’ll Love Kheer Ladoo

• creamy truffles scented with cardamom
• easy, make-ahead dessert perfect for Diwali or any dinner party
• versatile! Add mix-ins and toppings of choice to make these your own
• naturally gluten-free and soy-free

Continue reading: Kheer Ladoo (Indian Rice Pudding Truffles)

The post Kheer Ladoo (Indian Rice Pudding Truffles) appeared first on Vegan Richa.

Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.

Somewhere between its smoky heat from green chillies, the sharp bite of garlic, and the crunch of roasted peanuts, thecha finds its magic. This Maharashtrian classic is unapologetically flavourful and instantly wakes up any simple plate of food.

Traditionally pounded by hand for that rustic texture, thecha is quick to make and needs just a few pantry staples. It’s one of those condiments you will always find in my fridge, right alongside my trusty chilli oil, homemade tomato ketchup, and green coriander chutney. If you love big, punchy flavours, this is one recipe you should save.

Ingredients for Thecha

• Green Chillies: The heart of thecha recipe. Use the spicy ones for that iconic fiery kick or a milder variety if you want a less intense heat.
• Garlic: Adds a sharp, earthy depth that balances the spice beautifully.
• Peanuts: Roasted and de-skinned, they bring texture and a nutty flavour that mellows the heat.
• Coriander Stems and Leaves: A touch of freshness that brightens the chutney.
• Oil: Helps blister the chillies and garlic, and adds a smokey flavor. Use any neutral-flavored oil with a high smoke point. 
• Salt: To season

Richa’s Top Tips

• Use a mortar and pestle: Thecha gets its signature texture and flavor when pounded by hand. A mixer works too, but keep it coarse.
• Adjust the heat: Green chillies vary in spice, so taste as you go. You can mix hot and mild chillies for better balance.
• Roast the ingredients right: Let the chillies and garlic blister nicely, that smoky aroma is what gives thecha its bold flavor.
• Add peanuts last: Pound or blend them at the end so they stay slightly chunky and add crunch.

Frequently Asked Questions

Thecha Dishes You’ll Love

Once you make a batch of thecha, you’ll want to put it on everything (& honestly you should). Here are a few easy, flavour packed recipes for you to try

Thecha Naan:  Imagine this soft buttery thecha naan with a generous amount of butter mouth watering bold desi flavour. It’s the perfect sidekick for some dal & chilled raita on the side.

Thecha Paneer: Crispy on the outside and soft on the inside, this paneer appetizer will disappear right off the plates. Serve them hot at your diwali party and wow your guests. 

Thecha Chicken: Juicy chicken pieces marinated in thecha air fried to crisp golden perfection will be the talk of your diwali get together. This one a total winner for spice lovers. 

Storage Tips

• Fridge: Store Thecha in a clean, airtight glass jar for up to 3-4 days. Add a thin layer of oil on top to help preserve its freshness,flavor, and color.
• Freezer: You can freeze this thecha recipe for up to a month. Portion it into small airtight containers or silicone trays for easy use.
• Room temperature: Avoid leaving it out for more than a couple of hours, especially in warm weather, as the garlic and peanuts can turn rancid.

If you love bold, fiery flavours, Thecha deserves a spot in your kitchen. It’s quick, rustic, and adds instant excitement to any meal. Whether you pair it with bhakri, spoon it over rice, or use it as a dip for snacks, this little chutney packs a big punch.

Try it once, and it might just become your go-to condiment for when you need something that wakes up your taste buds. And if you make it, don’t forget to tag @my_foodstory, I’d love to see your versions!

Watch Thecha Recipe Video

Print

Thecha Recipe

Spicy, nutty, and full of personality, this classic Maharashtrian thecha is the easiest way to give your everyday food a desi twist.

Course Side Dishes

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 people

Calories 198kcal

Author Richa

Ingredients

• 2 tablespoons cooking oil
• 30 green chillies whole, stems removed
• 15 garlic cloves whole
• ½ teaspoon salt
• 2-3 green coriander stems and leaves
• 2 tablespoons roasted de-skinned groundnuts

Instructions

• Heat oil on a tava or shallow pan, add green chillies and garlic. Let them blister on all sides – this takes 2-3 minutes.
  2 tablespoons cooking oil, 30 green chillies, 15 garlic cloves
• Add them to a mortar and pestle, along with salt, coriander stems and leaves, groundnuts and pound them to a coarse paste.
  ½ teaspoon salt, 2-3 green coriander stems and leaves, 2 tablespoons roasted de-skinned groundnuts

Video

Nutrition

Calories: 198kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 1418mg | Potassium: 88mg | Fiber: 12g | Sugar: 11g | Vitamin A: 68IU | Vitamin C: 44mg | Calcium: 27mg | Iron: 0.4mg

This article was researched and written by Harita Odedra.

The post Thecha Recipe | How to Make Thecha appeared first on My Food Story.

Chai tiramisu cake has a delicious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It is an absolutely fabulous fusion dessert perfect for Diwali or any special occasion! (soy-free with gluten-free or nut-free option)

We’re actually making a super quick cake for this chai tiramisu, instead of using ladyfingers. The rich, creamy textures of the cake and cardamom cream give you the decadence of tiramisu without any eggs or dairy needed.

You can make this with vegan ladyfingers, if you can find those, or you can use vegan cake rusks. Cake rusks are like plain biscotti available in Indian stores, and they work well as a substitute for ladyfingers. Just soak them in the chai, and use them for layering. Or, you can make this simple cake with just a few ingredients.

I heard you about wanting a cake that used a cream topping that didn’t need a freezer to set. The cardamom cream for this chai tiramisu cake sets up thick and spreadable at room temperature, no freezer needed.

Whether you make the cake from scratch or use one of the substitutions, this incredibly delicious chai tiramisu is a hit at any dinner party. It also freezes well, so you can make it ahead. Just thaw it overnight in the fridge.

Why You’ll Love Chai Tiramisu

• quick, easy, moist, delicious cake soaked in flavorful milk chai
• rich, decadent cardamom cream that sets up with no freezer needed
• cocoa-chai sprinkle on top for extra flavor
• soy-free with gluten free or nut-free options

Continue reading: Chai Tiramisu Cake (Chaimisu!)

The post Chai Tiramisu Cake (Chaimisu!) appeared first on Vegan Richa.

Dal Makhani is one of the most ordered Indian dish in restaurants. You can make authentic, buttery, rich dal makhani at home. It’s just as good as the restaurant version! Black gram and kidney beans are simmered in a creamy spiced sauce and is perfect for special occasions or a great dinner. With Instant Pot and Sauce pan instructions. (gluten-free, soy-free, nut-free, oil-free option).

Love ordering Dal Makhani at restaurants? You’ll love this homemade version even more! This is adapted from my home-style dal makhani that’s on the blog and in my books. The difference is that this version has more spices, including some whole spices, which create more layers of flavor. 

This version of dal makhani is a little bit more involved than my home-style version. It has both a base sauce and a spiced oil. This levels up the flavor and adds a smoky, creamy flavor, like restaurants usually serve.  There’s also a lot more Kashmiri chili powder in this version compared to the home-style one. 

The home-style recipe is quicker and still delicious, but this one takes it up another couple of notches, simmering the beans in a deeply-flavored sauce.

Makhani means both “butter” and “like butter,” and the dish is called dal makhani, both because of the butter content and the creamy, buttery texture of the dal. The goal is to cook the beans long enough that they become soft and almost break down into the sauce, thickening it and creating a smooth consistency. For the right texture, I prefer to use a pressure cooker / instant pot, but you can also cook it in a saucepan. I included both methods in the recipe.

After cooking the beans, we make a delicious sauce with whole spices, aromatics, and ground spices, then add the cooked beans to it. Then, we prepare a spice oil with toasted fenugreek leaves, Kashmiri chili, smoked paprika, and a smoky burnt cinnamon stick. Burning the cinnamon stick for just half a second before adding it to give the dal its smoky restaurant-style flavor.

Traditionally, restaurants achieve this smoky flavor by using food-grade charcoal. They place a piece of hot charcoal in a bowl with oil, which immediately smokes. Then, they nestle the bowl inside the dal pot and cover the pan for 10 to 15 minutes. If you don’t want to use charcoal or burnt cinnamon, liquid smoke can also work.

Why You’ll Love Dal Makhani

• creamy, buttery dal with two kinds of beans
• deep flavor from the sauce and the spice oil, no dairy needed!
• flexible! Cook the beans in the Instant Pot or on the stovetop
• naturally gluten-free, soy-free, and nut-free with an oil-free option

Continue reading: Restaurant-Style Dal Makhani

The post Restaurant-Style Dal Makhani appeared first on Vegan Richa.

Ever wonder how restaurants get those picture-perfect puffed pooris every single time? The secret? A few tiny tricks you’ll wish you knew sooner.

There’s a special kind of joy in watching a poori puff up, like a golden little balloon rising out of hot oil. If you’ve always thought pooris are only something expert home cooks can pull off, this is your sign to give them a try.

And honestly? They’re way easier than they look. With the right dough, a few simple rolling tricks, and hot oil at just the right temperature, you’ll be dishing out light, airy pooris that stay crisp on the outside and soft inside. This step-by-step guide will walk you through everything, even if it’s your very first time making them.

Steps To Perfect Pooris

We did several trials to perfect this poori recipe and found out the the secret to making great pooris lies in these three things –

• How to make the Dough + resting time
• How to roll out the puris to ensure the oil remains clean and there are no burnt bits
• How to fry them so they puff up and puris are light, not oily

Poori Ingredients

For the Dough

• Whole wheat flour (atta) – the base of your dough
• Sooji (semolina) – optional, adds crispiness and helps pooris stay puffed longer
• Salt – for flavour
• Water – to bring the dough together (just enough to make a stiff dough)
• Oil (for the dough) – kneaded in at the end to make the dough smooth
  

For Frying

• Oil (for deep frying) – about 1½ to 2 cups; choose an oil with a high smoke point like sunflower or rice bran oil (so the pooris fry crisp without soaking up too much oil)

Dough for Poori

Poori dough is made in the same way as the dough for rotis but with a lot less water. It has a comparatively stiff texture as opposed to the soft dough for rotis.

The two main ingredients for the poori dough are atta (whole wheat flour) and water.

• If the dough is too dry and doesn’t come together, add water one teaspoon at a time till it comes together
• Once the dough has been kneaded well, add a teaspoon of oil and knead again for a minute or two – this makes the dough smooth
• Also, poori dough shouldn’t be rested for too long – just five to ten minutes will do

Rolling out Pooris

Ideally puris should be round or oval in shape, but there is no judgement here. Even after years of practice, sometimes I still dish out puris in all sorts of shapes.

• In the video below, I’ve demonstrated how to make puris which are roughly the size of my palm. The thickness of the poori should approximately be about 1 mm (shown in video). If they end up being too thin, they won’t puff up properly. Too thick and they won’t cook well.
• Dip the ball of dough in a tiny amount of oil before rolling it out. The oil helps grease the dough and makes it easier to roll them out without sticking. Avoid using dry flour to dust puris (like we do for rotis). When dry flour comes in contact with hot oil, the flour particles will just burn and leave burn bits in your oil. And that’s an unpleasant taste. It’s important that the oil remains clean as we fry the puris.
• Pooris are such a fun food experience for kids! So if you have kids to entertain, don’t hesitate to use a cookie cutter on your rolled out dough and make fun-shaped puris for the kids!

How to Fry Fluffy Crispy Pooris

There are a few technicalities involved in the poori-frying process. Here’s a quick checklist before you begin:

• Oil temperature: The pooris should be fried in hot oil to keep them from getting too oily or soggy. Do a temperature test in the beginning by putting a tiny piece of dough in the oil – it should sizzle and come to surface immediately. You can also add a pinch of salt to the oil which prevents puris from becoming oily.
• Best Oil for frying puris: Since pooris need to be fried in very hot oil, use oils with a high smoke point such as sunflower oil or rice bran oil. These will not smoke easily and will keep the oil clean
• Dropping the poori: Don’t just plop the rolled out poori flat onto the oil – Dangerous! The trick is to hold the poori vertically above the kadhai and gently slip it into the oil from one side.
• The fluff factor: Super crucial step – When the poori starts sizzling, pick up your skimmer and gently press the poori into the oil. As soon as the puri starts puffing up, turn it over and press it gently again from the other side. In a few seconds, the poori will start to become golden brown – that’s when it’s time to remove them. Each poori should take about 20-25 seconds to cook. You can roll them out before hand and fry them one after another. Or if you have someone to help you, you can fry them as and when they are rolled out.

Richa’s Top Tips

• Make the dough firm – A stiff dough (firmer than roti dough) helps the pooris puff up and keeps them from soaking in oil.
• Don’t skip the resting time – Let the dough rest for just 5–10 minutes, this relaxes the gluten enough to roll easily without making the pooris chewy.
• Skip the dry flour – Instead of dusting with dry flour (which burns in hot oil), dip each dough ball in a little oil before rolling to prevent sticking and keep the oil clean.
• Get the thickness right – Roll each poori to about 1 mm thickness, too thin and they won’t puff, too thick and they’ll stay doughy inside.
• Check your oil temperature – Drop a tiny bit of dough in the oil, it should sizzle up instantly. If it sinks, the oil’s too cold; if it burns quickly, it’s too hot. (Here’s our guide to testing oil for frying).

Frequently Asked Questions

Storage Tips

• Room temperature: Store fried pooris in an airtight container for up to 1 day. Line with paper towels to absorb excess oil and keep them from going soggy.
• Fridge: Not ideal, but if you must, refrigerate cooled pooris in an airtight container for up to 2 days. Please note that they will not stay crisp, and will soften. 
• Freezer: Freeze dough balls (not rolled or fried pooris) for up to 1 month. Thaw completely, roll, and fry fresh.
• Reheating: Reheat pooris on a hot tava for 20–30 seconds on each side until they regain some puff. Avoid microwaving, it makes them chewy and limp.

Customisation Ideas

Want to give your pooris a fun twist? Try these simple tweaks to make them a little different each time without complicating the recipe:

• Try spiced pooris – Mix a pinch of turmeric, red chilli powder, and crushed black pepper into the dough for a gentle kick.
• Add ajwain or carom seeds – Knead a pinch into the dough for a subtle earthy flavour that also aids digestion.
• Mix in spinach purée – Swap part of the water with spinach purée to get bright green, nutrient-packed pooris.
• Use beetroot juice – Add beetroot juice instead of water for naturally pink pooris that are perfect for festive platters.

Best accompaniments for Poori

Here’s a list of our favourite accompaniments for pooris! Some of these are super popular, some are an acquired taste! Here’s a list of side dish options to serve with your pooris:

• Chana Masala – The best, spicy, north Indian dish to go with pooris – work up your appetite before this heavy meal
• Poori Bhaji – Simple potato-veggie-loaded bhaji and poori – all time favourite
• Poori Aloo – Ignore the carbs and dig into this sinfully satisfying dry side dish made of aloo, onions, peas, etc.
• Poori Chutney – Most restaurants in South India serve poori with coconut chutney, and it is so addictive!
• Poori Korma – A richer variant of poori bhaji, this veggie korma one is for special occasions
• Poori Aamras – This combo is soooo underrated! When mango season is on, this is literally all we eat!
• Poori Shrikhand – Sweet and so delicious, this one is for all those with that insatiable sweet tooth
• And if you are craving pooris but don’t feel like making an accompaniment, grab that bottle of achar and a bowl of raita, and tuck in!

Making perfect pooris isn’t as tricky as it looks, once you get the dough right and the oil hot, it’s pure fun watching them puff up like golden balloons. Serve them fresh, hot, and crisp while they’re at their fluffiest, and don’t forget to pair them with something delicious on the side. 

And if you try this recipe, tag me on Instagram @my_foodstory, I’d love to see your poori plates!

Watch How to make the Perfect Pooris

Print

How to make the Perfect Pooris

Ever wonder how restaurants get those picture-perfect puffed pooris every single time? The secret? A few tiny tricks you’ll wish you knew sooner.

Course Side Dishes

Cuisine Indian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 284kcal

Author Richa

Ingredients

• 2 cups Whole Wheat Flour
• 1/2 tablespoon Sooji (optional)
• ½ tsp Salt
• 1/2 cup Water + extra if required
• 1 1/4 teaspoon Oil for the dough
• 1 1/2 -2 cups Oil for frying (see note 2)

Instructions

• Mix together flour, sooji and salt in a bowl and add half cup water a little at a time to make a stiff dough. If the dough is too dry and doesn’t come together, add more water a teaspoon at a time. The dough should be stiffer than roti dough, and should not be too pliable. At the same time, you shouldn’t see any dried bits of dough. Once the dough has been kneaded well, add 1 1/4 teaspoon oil and knead again for a minute or two to get a smooth dough. Cover this with a cloth and set this aside for 5-10 minutes.
• Once the dough has rested, roll it into a log and divide it into small gooseberry sized balls (slightly smaller than limes). Roll each piece of dough into smooth balls and then press it slightly. Repeat this till all the balls are formed and cover and set them aside.
• Heat oil in a kadhai or deep pan for frying. To roll out the pooris, take one ball, dip it slightly in oil and roll it out into a circle to 1 mm thickness. Don’t worry if you don’t get the perfect circle – just make sure it’s evenly rolled.
• Make sure the oil is very hot. To check, take a small pieces of dough and put it in oil. If it sizzles immediately to the top, the oil is ready for frying.
• Take the rolled out dough, hold it vertically above the oil near the edge of the kadhai and gently slide it in (don’t plop it in or the oil will splash back). The puri should immediately sizzle to the top. Start pressing it with the back of the spoon and as soon as it starts to puff up, flip it over gently. Keep pressing it gently as it puffs up. Once the puri is golden brown from the bottom, take it out. Repeat this till all the puris are fried.

Video

Notes

1. Add 1/4 teaspoon to the oil to the dough if you’d like. This keeps the pooris from becoming oily
2. The best oils for frying pooris are sunflower oil and rice bran oil because they have a high smoke point
3. Make sure the dough is rolled out evenly
4. Semolina or sooji is an optional ingredient in pooris – it helps them become crisp and stay crisp for longer. I’ve used it in the video but don’t generally use it while making them at home

Nutrition

Calories: 284kcal | Carbohydrates: 45g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 293mg | Potassium: 218mg | Fiber: 6g | Sugar: 1g | Calcium: 20mg | Iron: 2mg

This article was researched and written by Harita Odedra.

More Bread Recipes

Indian Recipes

No Yeast Naan in 30 minutes (on the stovetop)

Side Dishes

Lachha Paratha | Flaky Layered Flatbread

Vegetarian Recipes

Whole Wheat Pita Bread Recipe

Breakfast

Kasuri Methi Parathas | Fenugreek Flatbread

The post Perfect Pooris – Fluffy and Light as air! appeared first on My Food Story.

Looking for a high protein yet plant-based meal idea? You have come to the right place! I have the easiest yet tastiest soy garlic tofu bites recipe for you which is done in under 15 minutes from scratch!

I do share a lot of high protein recipes simply because I keep protein at the center of every meal of mine as I understand the need for adequate protein to support my workout regime.

But I am of course guilty of sharing mostly meat-based protein recipes as being a meat-eater, that’s my primary source of protein.

But I do understand that many of you are looking for vegan high-protein recipes which will not only fulfil your quota of protein but will also taste good!

I too turn to vegetarian high protein meals when I am too bored of having chicken or fish back to back for consecutive meals.

And that’s where tofu makes its grand entry! Tofu is not only a vegan’s delight but also a high-protein alternative even for meat-eaters!

I have already shared quite a few tofu recipes till date, but these soy garlic tofu bites emerge as a winner thanks to the ease of making these & how delicious they turn out!

What is 15-minutes soy garlic tofu bites?

These 15-minutes soy garlic tofu bites will prove to be an all-rounder. These are soft & succulent bites of tofu cubes stir fried in a soy & garlic infused stir fry sauce!

They are so incredible in taste that you can savor them as a fulfilling lunch/dinner with rice or a quick snack on its own when you want to binge on something tasty but guilt-free!

The best part of these soy garlic tofu bites is that they literally can be prepared in under 15 minutes, no joke! You gotta trust me on this!

The post 15-Minutes Soy Garlic Tofu Bites | High Protein Vegan Tofu Recipe for Weight Loss first appeared on Flavor Quotient.

Pillowy tortellini and a velvety tomato-cream broth, enriched with my easy homemade sausage spice mix. Bursting with bold Italian flavors and ready in just 30 minutes, it’s your new favorite irresistible soup.

I got some almond ricotta–stuffed tortellini, so I decided to make an amazing soup with it. This is a hearty, delicious, and easy tortellini soup recipe. It uses the usual suspects of an Italian-flavored soup: aromatics, carrot, celery, Italian herbs, and vegan sausage. Those flavors pair up with the tortellini, tomato purée, and some non-dairy cream. 

It turns out absolutely delicious.

I make this spice mix which adds all the flavor of sausage to whatever plant based protein you choose. This spice mix combines smoked paprika, fennel seeds, garlic powder, black pepper, oregano, and pepper flakes, and it’s just so versatile and flavorful!

First make the spice mix, and then decide which protein you want to use for the sausage. You can use vegan sausage, lentils, walnuts, pecans, chickpeas, crumbled tofu, chopped up soaked soy curls, seitan, or whatever else you like. 

Cook your protein of choice with some garlic and the spice mix, then add all the aromatics. Fold in the tomato sauce, tortellini, and some stock, then add non-dairy cream at the end. The tortellini cooks up in the same pan with the rest of the soup.

The soup comes together within 30 minutes in just 1 pan, and is creamy and satisfying!

Why You’ll Love Tortellini Soup

• super easy 1-pot meal ready in 30 minutes
• creamy, tomatoey broth with sausagey flavors and tender, cheesy tortellini
• super versatile! Use whatever plant-based protein you like!
• Easily made gluten-free, soy-free, and/or nut-free.

Continue reading: Creamy Tortellini Soup (30 Minutes!)

The post Creamy Tortellini Soup (30 Minutes!) appeared first on Vegan Richa.

This foolproof blender recipe creates perfectly fudgy blondies studded with chocolate chips. Allergy-friendly, protein-packed, and absolutely delicious.

I have used chickpeas and lentils in various ways to make healthier desserts already on the blog. There is my chickpea cookie pie, my chickpea brownies, my lentil brownies, and my lentil cookie dough brownie bars.

There are just so many ways to use all these legumes, so I decided to try using white beans. Chickpeas can sometimes be a little bit more grainy and gritty, even when you blend them That’s because chickpeas have thicker skin. The texture of the bean is also a bit more gritty compared to creamy white beans, so white beans actually are a great option to use in dessert recipes instead of chickpeas.

I made these blondies with white beans and tahini. Usually, I add some kind of nut butter to my brownies or cookie pies. I wanted to keep this recipe nut-free, so I’m using tahini here. But if you don’t want to use tahini, you can just add some smooth almond butter or peanut butter.

It’s a super simple recipe with just a few ingredients. Just add everything to a blender or a food processor, blend, then transfer to a baking pan. Add your chocolate chips and chunks if you want, and bake. That’s it!

These are amazing and super easy, and you’re going to want to make them again and again.

Why You’ll Love White Bean Blondies

• super easy – you make the batter in the blender!
• lots of protein and fiber from the beans and tahini
• versatile! Make it with chocolate chips or use the snickerdoodle variation
• naturally gluten-free, soy-free, and nut-free

Continue reading: Fudgy White Bean Blondies – Soy & Nut Free

The post Fudgy White Bean Blondies – Soy & Nut Free appeared first on Vegan Richa.

Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesn’t require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Vegetable salad made in the simplest way with fresh colorful vegetables and basic seasonings and herbs With plenty of fresh colorful vegetables, this is what makes the vegetable salad more healthier and nourishing.

All you need to do is just dice or chop the ingredients, season it and toss them together. Ready in minutes, this salad features nutritious ingredients and flavorful herbs which are sure to refresh you.

A vegetable salad can be made in many different ways – with raw, boiled, steamed or grilled vegetables. Whatever ways it is made, a vegetable salad is great for your body as it increases the intake of veggies in your diet

In the simplest form it is simply slice or chopped raw vegetables tossed with basic seasoning and herbs.

This is one salad which is made regularly at my home. I prefer this simple raw vegetable salad seasoned with just salt and pepper and herbs like chilli, lemon, coriander and mint. I am not very much fan of salad with dressings. I make them once in a while but this simple vegetable salad is my go to salad for everyday consumption.

This is a much healthier, delicious and at the same time super refreshing no-cook salad. This crisp, crunchy and fresh vegetable salad features the following ingredients.

INGREDIENTS TO MAKE SIMPLE VEGETABLE SALAD

Cucumber – Used the regular cucumber here. Recommend to use young and tender cucumbers to avoid matured seeds. You can use the English cucumber.

Carrot – The recipe uses orange carrot. You can use the red variety one, whichever is available to you.

Cabbage – Regular variety of cabbage is used. You can use red cabbage or napa cabbage or other variety cabbage whichever is available to you. Apart from cabbage you can also use iceberg lettuce, green lettuce, red lettuce, romaine lettuce, arugula etc

Onion – Used the regular onion. You can also use red onions and spring onions.

Tomato – Used regular tomato. You can use cherry tomatoes as well

Green Chilli

Ginger

Crushed Peppercorns

Salt

Lemon Juice

Coriander Leaves – Used coriander leaves. You can add in some mint leaves if available. 8 haven’t used as it was not available in my pantry.

HOW TO MAKE VEGETABLE SALAD

This section shows how to make blueberry sauce with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this easy vegetable salad recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always looking forward to your feedbacks!

VEGETABLE SALAD RECIPE VIDEO TUTORIAL

INSTRUCTIONS TO MAKE SIMPLE VEGETABLE SALAD

First wash all the vegetable and peel them.

Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.

Peel the ginger and chopped them. You can use a grater and grate it.

Crush the peppercorns in a mortar pestle.

Chopped the green chilli and coriander leaves.

In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you’re serving the salad later then add the salt and lemon juice when you’re about to serve)

Toss them together and serve. Enjoy!

NOTES AND TIPS:

* You can use vegetables of your choice.
* Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
* You can also add blanched broccoli.
* You can use salad dressing of your choice.
* Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
* You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

RECIPE CARD

Print

Vegetable Salad

Vegetable salad is a simple and easy peasy no dressing salad recipe. It is a fuss free and a straight forward recipe which doesnt require any cooking nor salad dressing. Serve it on its own, mix it with greens, or use it as part of a sandwich or wrap filling.

Course Appetizer, Side Dish

Cuisine American

Keyword easy and simple vegetable salad, fresh veggies salad, healthy salad, no cook salad, salad, salad without dressing

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Akum Raj Jamir

Equipment

• chopping board
• Mixing bowl

Ingredients

• 1 Nedium Cucumber
• 1 Medium Carrot
• 1 Cup or small bowl Cabbage
• 1 Medium Onion
• 1 Medium Tomato
• 2 Large Green chilli
• ½ Inch Ginger
• ½ Teaspoon Peppercorn
• 1 Teaspoon Salt Or as per taste
• ½ Of large Lemon
• ¼ Cup Coriander leaves chopped

Instructions

• First wash all the vegetable and peel them.
• Slice them one by one. I prefer the vegetables little bigger chunks or pieces. You can dice slice or chopped them as per your preference.
• Peel the ginger and chopped them. You can use a grater and grate it.
• Crush the peppercorns in a mortar pestle.
• Chopped the green chilli and coriander leaves.
• In a large mixing bowl add in the vegetables, ginger, crushed peppercorn, green chilli, coriander leaves, salt and squeeze in the lemon juice. (Please note if you're serving the salad later then add the salt and lemon juice when you're about to serve)
• Toss them together and serve. Enjoy!

Video

Notes

1. You can use vegetables of your choice.
2. Some recommended vegetables which you can use apart the one used in the recipe are cauliflower, beetroot, turnip, radish, sweetcorn, green lettuce, iceberg lettuce, kale, rocket leaves, mint etc.
3. You can also add blanched broccoli.
4. You can use salad dressing of your choice.
5. Storing this salad after mixing the ingredients is not recommended as the vegetables tends to release water which salad turns soggy and losses its crunch.
6. You can also add boiled, steamed or grilled chicken if you want to make it a non veg version.

SOME SALAD RECIPES

Indian Fruit Salad (Fruit Chaat)
Creamy Pasta Salad
Easy Grilled Chicken Salad
Dohkhlieh (Meghalayan Pork Salad)
Wai Wai Salad ( Noodle Salad)
Potato Yogurt Salad
Boiled Peanut Salad (Beach Style)
Yardlong Beans Salad
Watermelon Pineapple Salad
Black Rice Salad
Cottage Cheese Salad
Aloo Chaat ( Spiced Potato Salad)

Well, if you make this simple vegetable salad recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum