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Showing posts from March, 2011

Vegan Mango Mousse

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(Link to Original Marathi Recipe)
It was about 7-8 years ago I had Mango Mousse at a friend's home. I was so impressed that I immediately got the recipe and bought the ingredients and made it. Same day another friend stopped by and I offered her this new creation. This friend of mine is very much interested in trying out new vegetarian recipes but she did not eat mousse saying it has gelatin and gelatin is not a vegetarian. Later I started looking for a vegetarian/vegan jelling agent and it ended with Agar Agar Powder. Agar Agar powder is used as a jelling agent in Thai, Indonesian, Vietnamese cuisines. It is made from sea weed. Later I became vegan by choice and stopped using creme cheese or cool whip/whipping creme and started using silken tofu as a replacement. Here is the recipe that my 'non tofu loving' friends loved as well :)


2-3 mangoes 1/2 pack silken soft tofu (about 5-6 oz preferably organic) 1 orange 1/2 lime 2-3 tbsp sugar (adjust according to your taste) 1/2…

Sabudana Khichadi

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(Link To Marathi Recipe)

Lot of my friends find it difficult to make sabudana khichadi as it requires lot of judgment calls. How long to soak it, how do you soak it? Do I keep it in water whole night? 
Here is my post to demystify making Sabudana Khichdi -  


Here is how I soak sabudana -

Wash 1 cup sabudana onceSoak it in water covering the whole sabudana and and an inch of water above the sabudana level.Set the timer for 15 minute. Remove most of the water from sabudana after 15 minutes.Cover the vessel and leave it for abut 6-8 hour.Just before making khichadi - fluff soaked sabudana with fork.Khichadi - 
2 cups Sabudana soaked according above procedure
1/2 - 3/4 cup Peanut Powder (coarsely ground)
3-4 green chilies
Juice from 1/2 lemon
2 tbsp Oil
1 tsp Cumin Seeds
Salt per taste
1/2 tsp sugar


Preparation - 
 Wash and chop chilies. Heat oil in thick bottom kadhai (pan) on medium heat. Add cumin seeds and chopped chilies and fry for a minute or so.
Meanwhile mix salt, sugar with fl…

Olan or Erissery

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It was last September we got invited to celebrate Onam at a friend's place. We were greeted by traditional lamp in the front door decorated with nice flowers. Her house was decorated nicely. Traditional Keralite knick-knacks were scattered artfully throughout the house. Everyone was dressed in traditional white sarees and kurta-dhoti. Table was set with traditional Banana leaves. Kitchen counter was decorated and there was lot of food! Onam special food was prepared by my two friends. Let me remember what I ate that day -Avial, Sambar, Karela chips, Papad, Rice, Olan, Pachadi, brown Payasam, white payasam and few things I do not remember names of!! I had tasted all these things separately but it was my first time to taste all these delicious preaparations all at once. And oh boy! Was I full or what! It was all tasty homemade food with wonderful company. 


I decided to make everything that I ate there one by one by one. After making Pineapple Pachadi, I decided to make Olan or Eris…