Punjabi Kadhi Pakora (Vegan Yogurt Stew with Fritters)

Kadhi Pakora is a winter staple in North India served with steamed rice and garnished with vegetable fritters. It took me a long time to veganise this recipe only because most of the suggestions on google are to use tofu in some form. Now, I’m not at all against eating tofu in moderation but, now and then if I’ve been slack with grocery shopping, we end up with no tofu! This recipe came about at a time like this, with the family pitching ideas at me and brainstorming about how best to get the Kadhi right (love weekend cooking!). My younger one, of course insisted, that as long as the Pakora (fritters) were good, no one cared about the actual taste or consistency of the Kadhi/ stew! I used this Pakora recipe and this steamed rice recipe. Happy cooking 😊 

Indian Buddha Bowl

 

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Vegan Punjabi Kadhi Pakora

Gluten free, allergy friendly and onion & garlic free.

Priya: Priya@MasalaVegan
Ingredients
To blend together
  • 2.5 cups Non Dairy Milk (Soy, Rice & Coconut work well)
  • 5 tablespoons Chickpea Flour/ Besan, fine
  • 1 inch Fresh Ginger Root, peeled
  • 1 teaspoon Turmeric Powder
  • 3 - 4 tablespoons Lime Juice
  • Salt, to taste
For the Spice Mix
  • 1 tablespoon Oil
  • 3/4 teaspoon Asafoetida
  • 7 - 8 Whole Dried Cloves
  • 2 inch Cinnamon Bark, coarsely pounded
  • 1 teaspoon Black Mustard Seeds
  • 8 Fresh Curry Leaves
  • 1/2 teaspoon Cumin Seeds
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Fennel Seeds
  • 1 Green Chilli, minced
Instructions
Blend the chickpea flour and the rest of the ingredients until a smooth and thin batter like mixture forms.
  1. Heat oil in a deep sauce pan and add the mustard seeds. Cover and cook until they pop.

  2. Reduce heat and add all the other spices along with the curry leaves and chilli. Roast until fragrant.

  3. Add contents of the blender to the spices in the deep pan and mix well.

  4. Cook over gentle heat until the mix comes to a rolling boil. Cover and cook for a further 8 - 10 minutes to thicken the stew.

  5. While the stew cooks get the fritters ready. I made mine in the Air Fryer.

  6. If serving with rice, then take this time to get some freshly steamed rice ready.

  7. Assemble for serving by adding rice to a deep dish or bowl first. Pour the cooked Kadhi (stew) over the rice. Finally garnish with crisp Pakoras (fritters).

 

Airfryer Vegetable Pakora & The Veggie Bullet

My Mother’s Day present this year was a “Veggie Bullet“, that can slice, chop, grate, shred and most importantly, “spiralise veggies”! I’ve been wanting a spiraliser for the longest time now, but everytime I got a manual one, something would be wrong, missing screws, broken blades, missing parts and more… Not anymore, so stay tuned for lots of spiraliser recipes, as I start my experiments 😊

Veggie Bullet

For our first trial, after taking a family vote we decided to make Vegetable Pakora, the famous Indian fritters that everyone loves! These are a combination of shredded vegetables I had in the fridge consisting of cabbage, zucchini and white potatoes mixed with dry spices such as, green fennel, cumin, carom and coriander in a thick Besan and rice flour batter to bake in the Air Fryer. These crisp, gluten-free and hot Pakore didn’t last very long, paving the way to break out the Veggie Bullet again. There  are heaps of you tube videos on how to use the Veggie Bullet that I’ve watched before taking the plunge! Now on to the Vegetable Pakora recipe, 

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Veggie Pakora

Vegan, gluten free, onion and garlic free.

Priya: Priya@MasalaVegan
Ingredients
  • 3/4 cup Besan/ Chickpea Flour
  • 1/2 cup Rice Flour
  • 1 teaspoon Carom Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Fennel Seeds
  • 1 teaspoon Turmeric Powder
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Kitchen King/ Garam Masala Powder
  • 1 cup Grated Vegetables (Zucchini, Cabbage & Potato)
  • 2 tablespoons Fresh Coriander Leaves, finely chopped
  • 1/2 cup Warm Water
  • 1 tablespoon Oil
  • Salt, to taste
Instructions
  1. In a large mixing bowl, add the flours, spices, oil, salt and 1/2 cup of water. Whisk well until smooth.

  2. Fold in the grated veggies into the batter carefully. Add extra spoonfuls of water only if required, as the batter needs to be quite thick and the veggies give out moisture too!

  3. I left my batter quite thick to scoop up by the spoonful and drop into the Airfryer basket to cook for 15 minutes at 200 degrees Celsius.

  4. If using an oven, preheat the oven to 200 degrees Celsius and bake for 20 to 25 minutes on a fan forced setting.

  5. Serve warm with Tomato Chutney or Ketchup 😋

Recipe Notes

Many other veggies can also be used in this versatile baked pakora recipe, as long as the vegetables are grated or, chopped fine. Examples are, sweet potatoes, turnips, daikon, carrots and even onions to make the famous Onion Bhajji!

 

Quinoa Veggie Burger Patties (Airfryer Recipe)

Quinoa or, Keen-wah, the wonder grain and I haven’t been the best of friends. These veggie burgers, or “Tikki” in Hindi are made from leftover cooked quinoa from my weekly meal plan. Quinoa, even after all the good qualities it possesses tends to be ignored, while brown rice or flatbread are favoured with most curries around my place. The first time I ever tried make quinoa, they stayed raw after cooking on the stove top for a good 15 minutes! Not sure, what happened there… So into the bin that went!

The second time around, I bought quinoa flakes that positively tasted like soap! Even my youngest little one who usually eats everything wouldn’t look at it! Next, I decided to get quinoa flour for my baking but, that had the most prolific mould growth I’ve seen outside of my lab cultures!! This was a few months ago so, after that every time I was at the shops, I would furtively look at the quinoa varieties and look away quickly!

I like this forgiving recipe because it combines quinoa with leftover rice, flavoured with Garam Masala, veggies, garlic and onion, all favourites around here. I also added some leftover mashed potatoes and gram flour, instead of bread crumbs as a binder to keep them gluten-free. Using the Airfryer also makes, the patties a quick meal without pan frying or, having to heat up the oven.

 Quinoa Veggie Burgers

Vegan Quinoa Burger/ Tikki
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Vegan Quinoa Burgers/ Tikki

Vegan, gluten-free Quinoa croquettes, burger patties with Garam Masala, potatoes and onions.

Priya: Priya@MasalaVegan
Ingredients
  • 1 cup Cooked Quinoa (I used my trusty pressure cooker after rinsing it 7 times!)
  • 3/4 cup Leftover Cooked Rice/ Rice Flour
  • 1/2 cup Chickpea Flour/ Besan
  • 1 teaspoon Garam Masala Spice Powder
  • 1/2 medium Onion, chopped finely
  • 1/2 cup Red Capsicum, diced
  • 2 small Garlic Cloves, minced
  • 1/2 cup Boiled Potatoes, mashed
  • Salt, to taste
  • Oil, to brush on the burger patties
Instructions
  1. Toss everything into a mixing bowl and mix well.

  2. Shape the mixture into burgers and set aside on a plate.

  3. Place the burgers in the Airfryer in a single layer. Bake at 180 degrees Celsius for 15 - 18 minutes or, until golden brown and firm.

  4. Tastes great with tomato ketchup or, in a burger bun with salad.

Here’s some more information on Quinoa, its benefits and how best to cook it.

Vegan Pad Thai/ Kway Teo Pad Thai

 “Pad Thai” or, “Kway Teo Pad Thai“, a favourite street food from Thailand is one of our favourite meals. Traditionally made with fish sauce, shrimp and often with eggs and meat. My vegan Pad Thai version takes away all the animal products and retains the goodness of vegetables, making this a really healthy and quick meal to make at home with dried rice noodles along with a plethora of veggies. I have used silken tofu to mimic and replace eggs and diced firm tofu for protein in a tamarind sauce. Using bean sprouts, turnip, tomato and carrots makes a refreshing dish, other vegetables can also be used such as green onions, radish, bell pepper, etc.

 

Vegan Pad Thai
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Vegan Pad Thai

Gluten-free, nut-free wok cooked rice noodles with a variety of garnishes.

Priya: Priya@MasalaVegan
Ingredients
  • 3 cups Dried Rice Noodles
  • 2 tablespoons Oil
  • 1/2 cup Silken Tofu
  • 3/4 cup Firm Tofu, cubed
  • 1 cup Shallots
  • 2 cloves Garlic, minced
  • 1 teaspoon Ginger, crushed
  • 2 cups Diced Vegetables (Carrot, Bell Pepper, Mushrooms)
  • 1 cup Bean Sprouts
  • 1 medium Tomato, deseeded and diced
  • 1 medium Cucumber, diced
  • 1 medium Avocado, cubed
  • Dried Chilli Flakes, to taste
  • Salt, to taste
For the Sauce
  • 3 - 4 tablespoons Soy Sauce
  • 2 tablespoons Tamarind Paste
  • 1 tablespoon Cider Vinegar
  • 2 - 3 tablespoons Coconut Sugar
Instructions
  1. Boil water and soak the rice noodles until soft. Drain and set aside.
  2. Airfry or bake the firm Tofu until golden brown and set aside.
  3. Heat oil in a wok, and toss in the shallots, silken tofu and vegetables until wilted (around 5 - 8 minutes).
  4. Mix the ingredients for the sauce until smooth and add to the vegetables in the wok.
  5. Toss in the drained rice noodles, bean sprouts and baked/ airfried Tofu cubes.
  6. Season with salt and chilli flakes.
  7. Garnish with avocado, tomato and cucumber pieces.

If you like this recipe, please check out my Vegan Fried Quinoa recipe too! 

 

 

Dry Sweet Potato Dum Aloo (Airfryer Recipe)

“Dum Aloo”, just the name evokes the tasty sensations of spicy deep fried baby potatoes floating about in a creamy tomato gravy, perfect to eat with rice or Roti. Now, coming back to reality, I wasn’t about to start deep frying anything, specially the baby potatoes I did not have! So, I took the gorgeous spice base and some air fried sweet potato chunks to make this delicious dry Dum Aloo dish. I used my favourite Garam Masala and mopped it up with simple flatbread.

Vegan Dum Aloo recipe
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Dry Sweet Potato Dum Aloo (Airfryer Recipe)

Airfried sweet potato chunks dunked in a delicious spicy gravy.

Vegan, Gluten-free, nut-free and Airfryer recipe.

Cuisine: Indian
Priya: Priya
Ingredients
  • 2 cups Sweet Potatoes, scrubbed & cubed
  • Non Stick Spray
  • 1 tablespoon Oil
  • 2 tablespoons Tomato Paste
  • 1 tablespoon Ginger - Garlic Paste
  • 2 teaspoons Garam Masala
  • 2 tablespoons Apple Cider Vinegar
  • 1 cup Water
  • 1 cup Brown Onions, sliced thinly
  • Salt, to taste
  • 2 tablespoons Fresh Coriander Leaves & Stalks, finely minced
Instructions
  1. Spray the sweet potato pieces and Airfry for 20 minutes at 200 degrees C.

  2. While the sweet potatoes cook, add 1/2 tablespoon of oil to a shallow pan and mix in the sliced onion.

  3. Cook on a low heat, until golden brown.

  4. In a deep pot, heat the remaining oil. Roast the garam masala until aromatic. Add the tomato paste and ginger - garlic paste and cook on a low heat until the raw smell goes off.

  5. Mix the water and Vinegar together and add to the pot. Cook on low heat until the gravy starts to bubble lightly.

  6. Toss in the Airfried sweet potatoes pieces and flavour with salt.

  7. Add in the onions and mix well.

  8. Take off the heat and garnish with chopped Coriander, if using.

Vegan Fatteh Hoummus (Airfryer Recipe)

This Middle Eastern inspired “Fatteh Hoummus/ Hummus” is a wonderful savoury bread pudding like dish is a great idea on a hot day when it’s too hot to stand close to an oven or, hob. I used fluffy Turkish bread discs, which cut up to make about 2 cups of Turkish bread cubes. Baking these pieces in the Airfryer means no preheating the oven or long prep. While the bread pieces were baking to perfect crisp squares the dressing came along quickly. Anyone who likes Hoummus will certainly love this. I have a recipe here and  here for the Hoummus/ Hummus, and here for an Indian inspired savoury bread pudding.

Vegan Fattet Hummus
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Vegan Fatteh Hoummus (Airfryer Recipe)

Vegan, Nut Free and soy free. 

Substitute the Turkish bread for Gluten free bread for a gluten free version.

Course: Breakfast
Priya: Priya
Ingredients
  • 2 cups Turkish Wholemeal Bread Chopped into squares
  • 1 teaspoon Olive Oil
Hoummus
  • 2 cups Boiled / Canned Chickpeas, drained
  • 2 cloves Garlic
  • 2 tablespoons Lime Juice
  • 1 teaspoon Cumin Seeds, lightly roasted and crushed
  • 2 cups Coconut Yogurt, whisked
  • Salt, to taste
  • 1/2 - 3/4 cup Water optional
  • 1 teaspoon Chilli Flakes, optional
Instructions
  1. Bake the bread squares in the Airfryer for 15 minutes at 200 degrees Celsius.

    In a blender jar, add the chickpeas, garlic, lime juice, salt and yogurt. Add water as needed.

    Blend until smooth and fluffy.

    In a flat dish lay the baked bread squares at the bottom. 

    Pour some of the Chickpeas & Coconut yogurt mixture over the pieces.

    Add another layer of toasted bread squares over this and pour the remaining mixture.

    Sprinkle the roasted and lightly crushed cumin seeds and drizzle the olive oil along with some sea salt and chilli flakes (if using) on top.

    Tastes best after sitting for a bit when the flavours mix in.

    Happy cooking 😊

 

Garlic Roasted Red Potatoes (Airfryer Recipe)

The hot and humid Sydney weather simply won’t let up! All my meals these days are either smoothies or cold salads… because it’s far too hot to cook. Every time I get an interesting or exotic ingredient, it seems to wilt by the time I get home in this terrible heat! Now, that I’ve finished moaning about the heat, these air fried garlic potatoes are perfect, garlicky, tender yet crisp and the air fryer doesn’t heat up the kitchen in the same way a traditional oven does. These crisp potatoes taste great with steamed greens or, a cupful of sprouted Chickpeas (which I seem to be eating a lot of recently). This recipe works perfectly when doubled to bake in the oven, but half a kilo of small potatoes fit perfectly in my air fryer basket in one go. I can fit around 7 to 8 little potatoes in my Airfryer basket when lined with foil.

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Garlic Roasted Red Potatoes (Vegan Airfryer Recipe)

Vegan, gluten free and nut free.

Course: Side Dish
Priya: Priya
Ingredients
  • 500 grams Small Red Potatoes washed, and scrubbed clean
  • 4 cloves Fresh Garlic minced finely
  • 2 tablespoons Coconut Oil
  • Sea Salt, to taste
  • 1/2 teaspoon Red Chilli Flakes optional
Instructions
  1. Lightly pierce the scrubbed potatoes and boil in a large pot of water for 10 minutes. (I leave the skin on.)

    Drain the water and cool the potatoes.

    In the meanwhile in a small bowl mix the minced garlic, coconut oil and sea salt.

    Line the air fryer basket with baking paper or foil.

    Lightly flatten the potatoes with the back of a big spoon and place on the foil.

    Drizzle the coconut oil - garlic - salt mix on top of the potatoes.

    Bake for 15 minutes at 200 degrees C in the air fryer, or until golden and crisp.

    Sprinkle chilli flakes if using.

Potato Crisps/ Chips (Airfryer & Vegan Recipe)

My pantry is never ever without potatoes! When I see that I’m down to my last few potatoes, I usually will get another bag. This easy potato crisp recipe is the perfect way to use up those leftover potatoes (usually 1 or 2). All one needs a cutting board, a good knife and a bowl. I tend to not peel my potatoes as they contain a lot of goodness just under the skin. Wash the potatoes well and soak them in water for 10 minutes before rinsing and drying.

Potato Crisps/ Chips
Vegan, gluten free, nut free and oil free!
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. Potatoes, sliced thinly - 1 to 2 medium
  2. Salt, to taste
  3. Red Chili Powder - 1/4 teaspoon, optional
  4. Mixed Herb Powder - 1/2 teaspoon, optional
  5. Non Stick Spray, a couple of sprays
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Instructions
  1. Slice the potatoes thinly, approximately 1/4" thick.
  2. Wash all the potato slices in ice cold water and drain well.
  3. Spread on all clean tea towel to mop up any extra water.
  4. Spread in a thin layer on the base of the airfryer basket.
  5. Spritz with some non stick spray and bake for 12 minutes at 200 degrees Celsius.
  6. Shake the Airfryer basket around the 7 minute mark.
  7. Bake for an extra 4 to 5 minutes for really crunchy and crisp chips!
  8. Sprinkle with salt and desired flavourings (if using) as soon as they come out of the Airfryer.
Notes
  1. The potato chips get crisper on standing for 5 to 10 minutes.
  2. Use your choice of toppings from freshly ground black pepper or dried garlic flakes on top.
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Masala Vegan http://masalavegan.com/
 If you love potatoes like I do, please check this potato curry recipe out 😊
This is a dry potato curry which is also, tomato, onion & garlic free!

This delicious recipe is participating in the weekly Healthy Vegan Fridays linkup. Please check the link out for more awesome vegan goodies!

 

Vegan Kashmiri Rogan Josh Curry & Paste (Gluten Free)

“Kashmiri Rogan Josh”, a name that brings to my memories pristine snow-covered mountains and valleys with breath-taking natural beauty as far as you can see. I haven’t been to Kashmir for several decades now and all my memories are limited to when I was a little girl visiting the absolutely gorgeous landscape. My mother however, did bring back this recipe and made it quite often on colder nights to warm us all up. Authentic Kashmiri Rogan Josh is made without onion or garlic and, more importantly with no tomatoes! The gorgeous red colour actually comes from a herb called Alkanet, widely grown across India and some parts of Europe. I couldn’t find any locally so have substituted with sweet red Paprika. In my recipe, the meat traditionally used has been replaced by cubed vegetables mainly, sweet potatoes and eggplant lightly cooked in the Airfryer.  With a gorgeous coconut yogurt and spices gravy, this mouth-watering dish is definitely a keeper! 

For the Curry Paste,
  • Green Cardamom Pods – 8
  • Black Cardamom Pods – 2
  • Cinnamon Bark – 2″ piece 
  • Cloves – 10
  • Indian Bay Leaves – 4
  • Fennel Seeds – 1 tablespoon
  • Dried Ginger Root – 1 tablespoon
  • Black Pepper Corn – 1/2 teaspoon
  • Sweet Red Kashmiri Chillies, whole – 12 or, Sweet Paprika Flakes – 2 tablespoons
  • Garam Masala – 2 teaspoons. Click here for my recipe.
  • Lemon Juice – 2 to 3 tablespoons

Grind the dry spices to a fine powder and then mix in the lemon juice. Store in a glass jar in the fridge until ready to use.

Vegan Kashmiri Rogan Josh Curry
Vegan, gluten free, onion and garlic free curry with sweet potatoes and eggplant.
Ingredients
  1. Oil - 1 tablespoon
  2. Rogan Josh Curry Paste - 2 tablespoons
  3. Sweet Potatoes, peeled and cubed into 2" pieces - 1 cup
  4. Eggplant, cubed into 2" pieces - 1 cup
  5. Coconut Yogurt, whisked - 1.5 cup
  6. Fresh Coriander Paste - 1 tablespoon
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Instructions
  1. Cook all the vegetable chunks in the Airfryer until lightly golden for 15 minutes at 200 degrees Celsius.
  2. In the mean time, heat oil in a deep pan.
  3. Add in the paste and cook well.
  4. Stir in the air fried vegetable pieces and coat well in the spice paste - oil mix.
  5. Add the whisked coconut yogurt and simmer until the spices infuse into the veggies.
  6. Take off the heat and mix in Coriander paste.
  7. Serve warm with steamed rice or, flatbread.
Notes
  1. Other chunky vegetables like mushrooms or zucchini or, even Seitan pieces would taste delicious.
  2. Authentic Rogan Josh is made without onions, tomatoes or garlic.
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Masala Vegan http://masalavegan.com/

 

Bitter Gourd Stir Fry in a Tomato Onion Gravy

Bitter Gourd, also called Bitter Melon or “Karela” in Hindi, used to be one of my favorite veggies growing up. From stuffed baked bitter gourd to pan-fried fritters, made by dipping bitter gourd into a rice flour batter with spices. Bitter Gourd usually grows on a vine during the colder months in India. However, I’ve to resort to getting frozen slices from the local Indian shop here. This quick preparation uses the Airfryer to cook the bitter gourd slices for 15 to 20 minutes while the tomato and onions cook in a teaspoonful of oil with a few spices. Perfect for busy week-nights with a bowl of Daal and steamed rice or Roti!

 

Bitter Gourd Stir Fry
A quick and flavoursome Bitter Gourd Stirfry combining smoked paprika, cumin seeds and turmeric.
Ingredients
  1. Bitter Gourd, sliced - 2 cups (I used a half a kilo packet of frozen sliced bitter gourd)
  2. Oil - 1 teaspoon
  3. Cumin Seeds - 1/2 teaspoon
  4. Onion, sliced thinly - 1 medium
  5. Tomatoes, deseeded & diced - 1 cup
  6. Turmeric Powder - 1/2 teaspoon
  7. Smoked Paprika Powder - 1 teaspoon
  8. Water - 2 tablespoons
  9. Salt, to taste
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Instructions
  1. Spread the frozen bitter gourd slices in the air fryer and bake at 200 degrees Celsius for 18 - 20 minutes (until slightly crisp).
  2. In the meanwhile coat a deep pan with oil and add the cumin seeds. Cook until browned.
  3. Stir in the onions and cook on a medium flame until lightly browned.
  4. Mix in the turmeric Powder and the tomato. Cook on low heat until softened.
  5. Stir the Airfried bitter gourd slices into the pan and coat well with the above mixture.
  6. Add water and salt and mix well.
  7. Sprinkle smoked red Paprika powder and take off the heat.
Notes
  1. Use mild red Chilli powder in place of smoked paprika. I've used smoked paprika to add a smoky depth to the flavour.
  2. If using fresh bitter gourd, then slice into 3/4" rounds, toss in a spoonful of rice flour and then cook in the Airfryer.
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Masala Vegan http://masalavegan.com/