Vegan Butter Chicken Sandwich

Butter Chicken is a very well known and well loved recipe all over the world. The recipe that I have given here is a very simple one. There are many elaborate recipes for this dish and the most celebrated one was aired on Masterchef Australia a few years ago, by celebrity chef Saransh Goila. 

The vegan chicken is jackfruit. I bought a pack of dehydrated jackfruit from Amazon. They just need to be soaked in water for 30 minutes and you have fresh jackfruit! To my surprise, they were very good. it’s great for making savoury jackfruit recipes. I haven’t yet tried anything sweet with them.

I marinated the jackfruit for about 4 hours. The end result was quite surprising and satisfactory – The texture was very close to actual chicken. I loved the flavour – creamy and delicious. This is definitely something I would make again. You can buy tinned jackfruit as well and drain it before using.

I used ordinary burger buns but you can use anything you want – brioche buns, croissants, etc. And you can assemble it the way you like. I just used some lettuce and onion rings, as it’s quite rich. If you feel that the butter is too much, you can reduce it according to your taste. I hope you like it.

PREP:  30 minutes  COOK TIME:  30 minutes  TOTAL TIME:  5 hours

Ingredients

Marinade:

500 gms jackfruit pieces

1 tsp lemon juice/vinegar

3/4 tsp red chilli powder

1/2 tsp salt

1 tbsp ginger garlic paste

1/4 tsp turmeric powder

3/4 tsp garam masala

1 tbsp olive oil

1/2 cup Greek yogurt

For the gravy:

2 onions, grated

100 gms butter

1 cup tomato puree

2 tbsp cashew butter

1 tsp garam masala powder

3/4 tsp red chilli powder

1/2 tsp sugar

3 tbsp fresh cream

1 tbsp tomato sauce

Salt to taste

Lettuce and onion rings to garnish

Instructions

Mix the ingredients for the marinade in a bowl and drop the jackfruit into it. Mix well and refrigerate for four hours. Remove the jackfruit from the marinade and bake it in a moderate oven until it becomes golden brown. You can also use a pan for browning it. Heat a little butter and fry the jackfruit until they are golden brown.

Heat a pan and melt the butter in it. Add the onions, salt and red chilli powder and cook for a few minutes. Add the remaining marinade and cook until it is dry. Add the jackfruit and tomato puree and a cup of water and cook covered on a low flame for about 15 minutes, until the jackfruit is tender. You can add more water if necessary, but it should be thick enough to make a sandwich. Add the tomato sauce, garam masala, cashew butter and fresh cream and mix well. Remove from the heat. Spoon on to toasted burger buns and assemble the sandwich.

 

Spinach and Mushroom Roulade

Hello everyone. I was on a short vacation and it was such a relief to be away from the heat and humidity in Chennai. However, I’m back home and here’s my first post.

Eggs are the star in this recipe. Did you know that eggs have been used in the kitchen since Greek and Roman times? Early Egyptians, Persians, Romans and Greeks considered eggs to be a symbol of the universe and continuing life and represented the sun of spring. Though I missed posting for Easter, it is spring now and it’s always wonderful to cook with this classic ingredient.

This delicious roulade is perfect for breakfast and brunch. It’s crisp on the outside as it is baked twice. The air is trapped inside and so it rises again on the second baking. It is fluffy and moist on the inside. 

This is actually a swiss roll soufflé. It is easy to make and the filling is flavorful and tastes really yummy. You can use any ingredients that you have in your pantry for the filling and whatever cheese you have as well. I used Parmesan and Mozzarella but Cheddar also works well. Goat’s cheese is also a tasty alternative.

PREP: 20 minutes COOK TIME: 30 minutes SERVES: 4

Ingredients

11/4 cups milk

1/2 cup flour

2/3 cup butter

100 gms Parmesan cheese

4 eggs, separated

21/4 cups fresh button mushrooms, sliced

275 gms spinach leaves, chopped roughly

1 tsp cumin seeds

1 tbsp green chillis, chopped finely

1 tsp garlic powder

3 tbsp creme fraiche

100 gms Mozzarella cheese

Salt and ground black pepper

Instructions

Preheat the oven to 190C. Line a swiss roll tin with parchment, making sure that the edges rise above the sides of the pan.

Place the milk, flour and 1/4 cup butter in a large saucepan and bring it to boil over low heat. whisking continuously until thick and creamy. Simmer for about 2 minutes and then mix in the Parmesan and half of the mozzarella. Cool for 5 minutes and then beat in the egg yolks. Season with salt and pepper.

Whisk the egg whites in a glass bowl until soft peaks form. Fold the whites into the cheese mixture. Spoon the mixture into the prepared tin, level gently and bake for 15 minutes until the top feels just firm. Remove from the oven and cool for about 10 minutes.

Dust a sheet of parchment with some of the remaining mozzarella cheese and carefully invert the roulade onto the paper. Remove the lining from the base and carefully roll it up in the paper and set aside to cool completely.

To make the filling, melt the rest of the butter in a pan and reserve about 2 tablespoons. Add the cumin seeds and then the green chillis and garlic powder. Add the mushrooms and cook for about 3-4 minutes. Cook the spinach in a separate pan until it wilts and then add it to the mushrooms. Be careful not to cook the mushrooms or the spinach too much. Stir in the crème fraiche. Season and cool. Preheat the oven to 190C.

Unroll the roulade and spread the filling. Roll it up again and place it on a baking sheet. Brush with the reserved butter and sprinkle with the remaining cheese. Bake for 15 minutes until risen and golden. Serve immediately.

Millet Pancakes with Grilled Pineapple and Date-Tamarind Sauce

Amaranth is a psuedocereal, which simply means that it is a seed which acts like a grain. It has been cultivated for about 8000 years.  It contains all nine essential amino acids and is a protein powerhouse. It contains lunasin, a peptide believed to have anti-inflammatory and cancer-preventive diseases. It has a distinctive peppery taste with a pleasant aroma of grass. 

I combined amaranth flour with powdered oatmeal and coconut flour for these pancakes which are both vegan and gluten-free. It’s an ideal breakfast option and it’s quite filling as well. The grilled pineapple and the date-tamarind sauce paired beautifully with the pancakes. It was sweet, sour and salty, all at the same time! And very delicious.

This sauce is usually made in India to go with chaats, which are savoury snacks or hors d’oeuvre, available all across the country in roadside stalls, food carts, restaurants, etc. It’s a combination of several things blended with different chutneys and spices, sometimes with yogurt and topped with crisp vermicelli called sev and freshly chopped coriander leaves. It’s an amazing explosion of flavours in your mouth. 

You can mix the batter and let it sit overnight in the fridge to speed up the cooking process. Coconut oil exudes a wonderful aroma while cooking and it also complements the pancakes and pineapple. The spices are also quite subtle and you can taste them on your palate. A very simple and comforting dish.

PREP:  20 minutes  COOK TIME:  20 – 30 minutes  SERVES:  4

Ingredients

11/2 cup old fashioned oats, powdered

3/4 cup amaranth flour

3/4 cup coconut flour

1/2 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp cardamom powder

1 tsp vanilla extract

2 tbsp flaxseed meal, mixed with 6 tbsp hot water

2 cups coconut milk/almond milk

Coconut oil

2 tbsp organic brown sugar (optional)

Salt to taste

For the pineapple

1 pineapple, cut into cubes

2-3 tbsp coconut oil

For the Date-Tamarind sauce

250 gms dates, seeded

75 gms tamarind

50 gms jaggery

1/4 tsp black pepper powder

1/4 tsp salt

1/2 tsp cumin powder

Instructions

Prepare the pancake batter by mixing the oatmeal, amaranth flour and coconut flour with all the dry ingredients. Add the coconut oil and the flaxseed mixture and mix well. Add the coconut milk to the flour mixture, adding water if necessary to make a thick batter. Set aside.

Wash the tamarind well and combine it with the dates in a small pan. Add just enough water to cover them. Add all the other ingredients and cook over medium heat until the tamarind and dates are cooked thoroughly. Cool and blend into a paste. Strain and set aside.

Heat the coconut oil in a pan and add the pineapple pieces. Toss them in the oil, turning them if necessary until they are a golden brown in colour. 

Heat a non-stick pan and add some coconut oil. Pour the batter and spread lightly to make a thick pancake. Cook until the edges start browning and flip them over and cook the other side. Make all the pancakes and serve hot with the grilled pineapple and the date-tamarind sauce.

Spicy Mushroom and Cheese Omelette

Happy New Year everyone! I was travelling and I am back to posting some tasty recipes that I made recently. This recipe is great for breakfast or brunch and even if you want to prepare something quickly for dinner.

Mushrooms and cheese are great together and as a filling in this omelette, they are an extra-special combination. The spicy mushrooms make this omelette different. They should be cooked until they are just al dentè. If they become mushy, then the result will not be the same.

I used Cheddar but you could use any strong melty cheese. I often make this omelette and if you try it, I guarantee that you would also do the same.

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PREP: 15 minutes COOK TIME: 35-40 minutes

Ingredients

6 eggs, beaten

150 g tasty cheese, grated

2-3 tbsp butter

Salt to taste

Filling

400 g button mushrooms

2 onions, cut into large pieces

11/2 tsp red chili powder

1 tsp turmeric powder

1 tbsp butter

Salt to taste

Instructions

Add enough salt to the eggs and set aside.

To make the filling, cut the mushrooms into large pieces and transfer to a large pan. Add all the other ingredients except the butter and cook over moderate heat until the mushrooms are just cooked. Do not overcook them. Remove from heat and add the butter. Set aside to cool slightly.

Heat a skillet or frying pan and add some butter to it. Pour in a third of the egg mixture and cook until the egg is almost set and golden underneath. Spoon some of the mushroom filling on one side of the omelette and sprinkle a third of the cheese. Fold over and cook for a few minutes until the cheese has started to melt. Remove from heat and set aside. Make the remaining omelettes in the same manner and serve hot with toast.

Apricot Passion Fruit Slice

A refreshing change, this unusual combination of dried apricots with Passion fruit makes it an extra special dish to serve for a festive breakfast. A sweet treat for your guests for the New year or for any occasion really! You could also serve this as a dessert – either way it’s delicious.

As you bite into it, the sweetness of the apricots mixed with the tangy flavour of the passion fruit is lovely.

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PREP: 30 minutes COOK TIME: 40 minutes

Ingredients

140 g rolled oats

125 g brown sugar

125 g wholemeal self-raising flour

185 g butter, melted

2 tsp grated lemon rind

Filling

155 g dried apricots, chopped

125 ml (4 fl oz) water

60 ml (2 fl oz) passion fruit pulp

2 tbsp sugar

Instructions

Preheat the oven to 180 C.

Grease a shallow 7X11 inches cake tin.

Place the oats, sugar and flour in a large mixing bowl and mix well. Stir in the butter and lemon rind and mix together. Press half the mixture on the base of the tin.

To make the filling, combine all the ingredients in a small pan and bring to the boil over medium heat. Reduce heat and simmer until the apricots are soft and all the liquid is absorbed. Set aside for 5 minutes to cool slightly. Spread evenly over the oat mixture.

Sprinkle the remaining oat mixture over the filling and bake for 40 minutes or until browned and crisp. Cut into slices and serve warm with a dollop of cream or yogurt.

By-the-slice Breakfast Pizza with Red Pepper Pesto

This recipe was inspired by Norco Ranch eggs. The perfect way to start your day. You could prepare the pizza dough from scratch as I did or just use refrigerated pizza. Please refer to my earlier post Paneer Tikka Pizza for the pizza dough.

The red pepper pesto goes perfectly with the eggs and buffalo mozzarella. I also used some grated cheddar cheese.

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It just melts in the mouth and is a sure winner for all ages especially children.

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PREP: 2 hours COOK TIME: 45 minutes

Ingredients

Fresh pizza dough/13.8 oz refrigerated pizza

6 eggs

½ cup buffalo mozzarella, crumbled

½ cup cheddar cheese, grated

1 tbsp fresh garlic, minced

2 tbsp fresh celery, minced

2-3 tbsp olive oil

¼ tsp pepper powder

For the pesto

3 large red peppers, grilled

1 cup cashewnuts

1 tsp red chilli poiwder

½ tsp garlic powder

½ tsp onion powder

1/4 cup olive oil

12 cup Cheddar/Parmesan cheese, grated

Salt to taste

 

Instructions

Preheat the oven to 200 C. Line a 15×10 inch baking sheet with parchment.

To make the pesto, peel the peppers and chop them roughly. Blend all the ingredients in a processor except the oil and cheese. Add the oil slowly and process until the mixture is smooth. Add the cheese and process to blend all the ingredients.

Roll the pizza dough to fit the entire baking tray. Bake for 10 minutes and remove from the oven. Brush with some olive oil and sprinkle some garlic over the dough. Sprinkle the mozarella and cheddar over the pizza and spread some of the red pepper pesto on the top  leaving a one-inch border around the edges. Break the eggs gently about an inch apart. Season with black pepper and bake the pizza for about 20-30 minutes until the egg whites are set and the yolks have thickened. Sprinkle with the remaining chopped garlic, celery and olive oil and serve immediately.

Nutty Protein Energy Balls

These energy balls provide protein, carbs and good fats. It’s just the thing for a quick snack in the morning or anytime of the day, perfect to pack for a long flight and ideal after a workout. They are fun to eat and so easy to make.

If I need an excuse to eat chocolate, then these protein balls are it! The sweet and salty flavour is sure to be a crowd pleaser.

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TOTAL TIME: 30 minutes

Ingredients

2/3 cup almonds, powdered

15 dates

2 tbsp coconut nectar

1 tbsp coconut oil

½ cup peanut butter

1 tbsp cocoa powder

3 tbsp dark chocolate, chopped finely

1 cup rolled oats

1 tbsp chia seeds

1/4 cup coconut chips

1/8 tsp sea salt

Blitz the dates in the food processor to a paste. In a large bowl, place the dates, coconut nectar, coconut oil and peanut butter together and mix well. Add the almond meal, cocoa, chocolate, oats, chia seeds and salt. Mix together until all the ingredients are evenly combined. Form into 12 balls with clean hands and place in a sealed container. It can be stored in the refrigerator for one week or freezer for 1 month.

Mushroom and Mozarella Pizza Baguettes

Spicy mushroom on toast, topped with breadcrumbs and cheese is a delicious way to start the morning. It’s great for tea time as well.

I used French Baguettes, but you can use any type of bread. Wholemeal rolls split in the middle is also good. The tomato paste can be flavoured with some herbs and garlic powder. I used red chilli powder too.

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Avoid washing the mushrooms. Just wipe gently with a wet towel and slice them.

You can also omit the breadcrumbs and just top with mozzarella cheese. It tastes equally good.

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PREP: 20 minutes COOK TIME: 30 minutes SERVES: 4-6.

Ingredients

300 gms button mushrooms, sliced

6 shallots, chopped

11/2 tsp chilli powder

½ tsp turmeric powder

1 tbsp ghee/butter

½ cup tomato paste

½ cup breadcrumbs

½ cup mozzarella cheese

2 tbsp chopped fresh coriander/curry leaves

Salt to taste

Instructions

Pre heat the oven to 180 C.

Combine the mushrooms, shallots, chilli powder, turmeric powder and salt in a large pan and cook over a moderate heat until the mushrooms are soft and tender. Remove from heat and add the ghee or butter. Set aside.

Add the breadcrumbs, coriander and cheese together.

Split the baguettes in the middle and spread some tomato paste on the inside. Spoon the mushroom filling on top. Top with the breadcrumb and cheese mixture. Bake for about 10 minutes until the cheese melts and the breadcrumbs are lightly browned.

Mini Frittatas

These mini frittatas were an on the spur of the moment recipe. I had some left over frittata mixture and I used it to make these pretty muffin type frittatas. They tasted great and puffed up so beautifully.

I sliced the zucchinis thinly and lined the bottom of the muffin pans and then poured the egg mixture on top. But you could also chop/grate the zucchinis and add them to the mixture before baking.

This recipe makes about 8-10 frittatas.

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PREP: 15 minutes COOK TIME: 20-30 minutes

Ingredients

1 zucchini, sliced thinly
½ cup spinach, chopped
1 tsp cumin seeds
1 large onion, chopped finely
2 green chillies, chopped finely
1 tbsp fresh ginger, grated
½ tsp turmeric powder
1 tsp garlic powder
6 eggs, beaten
½ tsp baking powder
2 tbsp fresh cream
½ cup cheddar cheese, grated
Salt to taste
2 tbsp vegetable/olive oil

Instructions

Preheat the oven to 180 C.

Grease a muffin pan.

Heat the oil and add the cumin seeds. Add the onions, green chillies and ginger. When the onions are cooked, add the salt and turmeric powder. Add the spinach and mix well. Remove from heat and set aside to cool.

Add the onion and spinach mixture to the beaten eggs along with the baking powder, garlic powder, cream and cheese.

Line the muffin pan with the zucchini slices and spoon the egg mixture on top almost to the brim. Bake 15-20 minutes in the centre shelf of the oven or until the top is puffed up. Serve immediately.

Madras Omelette

Every country has their own version of the omelette – the Italians have their frittata, the Spanish omelette is very popular, etc. India has it’s own version too and it differs slightly from region to region. Everybody has their own spin on it.

The recipe featured here is the one my family has been making for years. It’s extremely flavourful with the addition of the herbs and onions. I also like to add curry leaves in a lot of my cooking as it’s very good for health.

Some people add the onions and chillies raw, but I find that sauteing it in a little vegetable oil takes it to the next level. It’s tastier this way.

It’s so easy to make and makes for a really satisfying breakfast.

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PREP: 10 minutes COOK TIME: 10 minutes Serves: 2

Ingredients

  • 4 eggs, beaten
  • 2 green chillies, chopped finely
  • 1 tbsp ginger, grated
  • 2 tbsp fresh coriander, chopped finely
  • Handful of curry leaves, chopped finely
  • Salt to taste
  • Vegetable oil

Instructions

Heat 1 tablespoon of vegetable oil in a small pan and add the onions, chillies and ginger. Saute for a few minutes until the onions are just cooked. Add the herbs and salt and mix well. Remove from heat and set aside to cool for 10-15 minutes.

Add the onion mixture to the beaten eggs. Heat a frying pan, add about two ladles of the egg mixture and spread it around the pan. Add a little oil around the edges. When the omelette is half cooked, fold about a third of the omelette into the centre. Do the same with the remaining one third. Flip the omelette over and cook until both sides are golden and the inside is cooked through. Serve hot with toast.