Tiranga Dhokla

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This recipe post really tugs at my patriotic heart strings. As much as I love my new adopted country Canada, I love my roots, my culture and my home India. Back home, Independence Day usually involved a flag hoisting and a celebration. In boarding school we got to wear fancy sarees and be part of the ceremonies.

 

Back here in Canada, August 15 is like any other day, but it’s up to us to remember and reflect on the pain and sacrifices of the many that lost their lives to give us our Independence. My heart will always sing for India, Jai Ho.

 

In this recipe, I recreate the colors of our tri color flag – orange, white and green in a delicious Dhokla to honor and respect our ‘watan’. Using natural colorants like Carrot, Coconut & Spinach, these light and spongy morsels, have great color and flavor.

 

Tiranga Dhokla

Ingredients

  • Orange layer
  • ½ cup Carrot puree
  • ½ cup yogurt
  • ½ cup Semolina
  • 1 tsp mixed Salt & Sugar
  • 1 tsp Eno fruit Salt
  • White layer
  • ½ cup Coconut puree
  • ½ cup yogurt
  • ½ cup Semolina
  • 1 tsp mixed Salt & Sugar
  • 1 tsp Eno fruit Salt
  • Green layer
  • ½ cup Spinach puree
  • ½ cup yogurt
  • ½ cup Semolina
  • 1 tsp mixed Salt & Sugar
  • 1 tsp Eno fruit Salt
  • Tadka – Tempering
  • 1 tbsp Mustard Oil
  • 1 tbsp regular Oil
  • 1 tsp Mustard seeds
  • 1 tsp each finely diced confetti Carrot & Coconut(optional)
  • 2 tbsps sliced green Chillies
  • ¼ cup Curry leaves

Instructions

  1. In three separate bowls, mix all the respective color ingredients together except the fruit salt that can only be added at the last minute
  2. Create a steam bath in a large pot and place something at the bottom so the dhokla container does not touch the water
  3. In a greased pan quickly add the first color(I did green) by vigorously mixing the Eno fruit salt in and spreading evenly
  4. Allow to steam for 7 – 10 minutes
  5. Repeat the process with the white and orange layer
  6. Once done, allow the cake pan to cool and then run a knife along the edges to free it
  7. Cut into rectangles to reveal the tri colors
  8. Prepare a tadka by heating the oils and all the other ingredients together and pour over the dhokla and serve
https://kravingsfoodadventures.com/tiranga-dhokla/

 

Mushroom Bow tie Pasta or Farfalle

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I’ve had tons of messages from you guys for Vegetarian recipes so here you go!!!! For my Vegan followers, just sub the cheese for a Vegan one or just leave it out altogether.

 

My inspiration for this simple Easy Weeknight Pasta meal came from these beautiful tri colored Bow tie pasta noodles also known as Farfalle. I also had a lot of left over mushrooms from another recipe so this combination was a no brainer.

 

Simple flavours like garlic, parsley & pepper, combined with white wine and cheese make this simple recipe absolutely delectable.

Mushroom Bow tie Pasta or Farfalle

Ingredients

  • 250 gms Bowtie pasta or Farfalle
  • 1 – 2 tbsps Butter
  • 1 tbsp minced Garlic
  • 2 cups assorted Mushrooms
  • 1 tsp dried Parsley
  • 1 tsp fresh cracked Pepper
  • ½ cup white wine
  • Spinach
  • Butter
  • Salt & Pepper & Cheese
  • And Swiss Emmental Cheese

Instructions

  1. Melt a tbsp of butter and I’m going to saute 2 cups of assorted Mushrooms, I have some regular baby bellas white & brown, shemeji & enoki, but you can use any kind you like.
  2. Add 1 tbsp minced Garlic – I’m just going to saute this till the garlic has flavoured the butter. Saute all the mushrooms, add a bit more butter, and let these sweat. Add ½ a cup of white wine, you can also add some ginger ale or apple cider for a non alcoholic version.
  3. I’m going to add some dehydrated Parsley, you can easily add fresh parsley of you like. Add Pepper
  4. Taste for salt and add salt to taste
  5. While this is reducing down I’m going to cook the bow tie pasta or far fallay in boiling salted water. After it’s cooked, I’m going to frain all the water and tip the Farfallay into the sauce.
  6. Add one cup of baby spinach and I’m going to follow this with a cup of grated cheese – I’m using Swiss Emmental but you can use Asiago or Parmesan.
  7. Serve with a wedge if lime and an extra sprinkling of cheese.
https://kravingsfoodadventures.com/mushroom-bow-tie-pasta-farfalle/

Mushroom and Chickpea Curry – Dhingri Chole

 MushroomChana_HNT
I recently flew from Mumbai to Dubai on Emirates Airlines and I was served this delicious Mushroom and Chickpea curry. I researched it when I returned home and learned that it is also known as Dhingri Chole. I loved the earthy taste and the combination of mushroom and chickpeas. Once back I developed this recipe till I got the taste ‘just right’ and now I’m ready to share it with you.
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This curry can be rather spicy, you can tone this down by adding less chillies and chilli powder. In my opinion it’s stellar taste comes from the fact that I ground my garam masala fresh, it really makes a huge difference. Making your fresh Garam Masala spice is super easy, click here to watch step by step instructions.
Mushroom and Chickpea Curry – Dhingri Chole

Ingredients

  • Ingredients
  • 2 medium red onions finely chopped
  • 2-3 green chillies finely chopped
  • 1 tsp each turmeric and chilli powder
  • 1 tsp each ginger and garlic paste
  • 2 tsps garam masala
  • 2 tomatoes, 1 finely chopped & one blanched and pureed
  • 300 gms canned chickpeas
  • 10 - 12 mushrooms chopped in half if large
  • 1 - 2 cups water
  • Chopped coriander
  • Salt to taste

Instructions

  1. Process
  2. Heat some oil and sautee the onion and green chillies till the onion is translucent
  3. Add the finely chopped tomato and one tsp each of of turmeric and chilly powder and mix
  4. Add one tsp each of ginger and garlic paste and stir, cooking to remove the raw taste
  5. Add 2 tsps pf garam masala and mix and keep pressing the tomatoes down with the back of your spoon
  6. Add the tomato that was blanched and pureed, add salt and mix
  7. Add a cup of water, stir, cover and cook for a few minutes
  8. Try to puree any pieces of chopped tomatoes by pressing down with the back of a spoon
  9. Add the chickpeas followed by the mushrooms
  10. Cover and cook checking frequently to make sure the mushrooms are cooking and add more water as required
  11. Garnish with finely chopped coriander and serve
https://kravingsfoodadventures.com/mushroom-and-chickpea-curry-dhingri-chole/

Schezwan Stir Fried Noodles

SchezwanNoodles_HNT

I love meat, chicken and seafood, but since our family is vegetarian for the 40 days of lent, I have been pushing the veggie envelope to try and make sure we’re getting great tasting meals. Since we all LOVE Schezwan anything, this stir fry was a no brainer. The key of course is my delicious Schezwan paste which you can find the recipe for here. You can switch up the veggies, add meat, chicken or seafood and totally make it your own.

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Remember whenever you prep your meals always have everything ready ahead of time, but more so with Chinese cuisine that is cooked quickly on a high heat. Slice and dice all your veggies and get all your marinades and sauces ready before you hit the wok!

Schezwan Stir Fried Noodles

Ingredients

  • Ingredients
  • 8 oz Chowmein noodles cooked, cooled and mixed with a little oil
  • Peppers - 1 each green, red and orange sliced
  • 4- 5 mushrooms
  • 1 Chinese celery stick cut
  • 4-5 broccoli crowns, precooked
  • 1/2 cup bean sprouts
  • Julienne of carrots
  • 1 tsp each ginger and garlic paste
  • 2 shallots sliced
  • 4 tsps Schezwan paste
  • 2 tsps light soya sauce

Instructions

  1. Process
  2. In a hot wok, heat some oil and add the shallots
  3. Add 1 tsps each of ginger and garlic paste and cook till the raw taste is gone
  4. Add all the veggies starting with the ones that need a longer cooking time - peppers, mushrooms, celery, bean sprouts, carrots and broccoli and saute till cooked.
  5. Make a well in the middle and add 4 tsps of Schezwan paste
  6. Mix well with the veggies
  7. Add the precooked noodles and mix
  8. Season with 2 tsps of light soya sauce
https://kravingsfoodadventures.com/schezwan-stir-fried-noodles/