Vegan Cinnamon Fruit Snails

Warm, doughy and buttery snails particularly, the ones filled with jam or fruit fillings are a particular favourite with my little one on cold winter days! There’s this little bakery close by where she wants to stop at regularly, just to get her favourite sweet rolls. I often give in while wondering  if that much sugar and butter is good for such a tiny body…

I have a fair bit of organic dried fruit (mainly raisins, some dried berries & sultanas!) left from my last shop. So, I decided to use my favourite dough recipe and throw in a generous helping of dried fruit with some cinnamon, and a dash of all spice to make my kitchen smell like baking in winter πŸ˜‹ The little ones loved it and wouldn’t stop eating it fresh out of the oven! The few snail rolls that survived were lightly toasted for morning tea the next morning and requested all over again 😊 This is the perfect Christmas in July recipe to whip up under 2 hours from start to finish. Happy Baking!

Vegan Fruit Snails

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Vegan Magic Dough Fruit Snails

Vegan, sugarfree, nut free.

Priya: Priya@MasalaVegan
Ingredients
  • 1 recipe Magic Dough
  • 3/4 cup Dried Fruit (Raisins, Berries, Pawpaw are all good)
  • 1/2 tablespoon Cinnamon
  • 1 teaspoon Allspice Powder
  • Non Stick Spray
Instructions
  1. Prepare the dough and roll into a flattish rectangle. Sprinkle the fruit on top of the dough and press in palm down. Next sprinkle in the cinnamon & allspice powder all over. Spread with a flat spoon, if necessary.

  2. Carefully roll up the fruit & dough rectangle from the long end as tightly as possible.

  3. Use a sharp knife or dough cutter to cut into rolls, roughly 1/2" in width.

  4. Spray non stick spray in a round tray or cake pan and, place the snails/rolls at least a couple of centimeters away from each other.

  5. Cover with a damp tea towel and place in a warm spot for 20 - 30 minutes.

  6. Preheat the oven to 200 degrees Celsius on the fan forced setting.

  7. Bake the fruit snails/ rolls at 180 degrees Celsius for 25 - 35 minutes, or until a beautiful golden brown and smelling divine!

Vegan Vada Pao Rolls (Low Fat Version)

Vada Pav/ Pao, growing up in Bombay (now Mumbai) was one of my favourite foods.  This humble Indian burger is made with a soft and fluffy bread roll A.K.A. Pav/ Pao (here’s my recipe) filled with a spicy potato patty and some peanut & red chilli powder often, garnished with little pieces of red onion. Being hawker food, the spicy potato patty is deep-fried and delicious (as I realized on my most recent trip!).

Trying to recreate this at home, my first change was to either Air Fry or oven bake the patty. As I made my favourite dough recipe for the rolls, I had the potatoes boiled and ready with all the spices. The mashed potato mixture was easy to shape into marble sized balls all ready to bake, when I decided to use the dough to enclosing the potato mixture to make stuffed rolls, for faster cooking! Genius, I’m thinking but I’m sure there are other versions of this “Vada Pav” roll out there πŸ™‚ Happy baking!

 

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Vegan Vada Pao Rolls

Vegan, nut-free and low fat recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 teaspoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds, lightly crushed
  • 1 teaspoon Coriander Seed Powder
  • 1 teaspoon Turmeric
  • 1 inch Fresh Ginger, minced
  • 2 Green Chillies, minced finely
  • 8 - 10 Curry Leaves, torn roughly
  • 2 medium sized Potatoes, boiled
  • Salt, to taste
Instructions
  1. Heat oil in a deep pan, add the mustard seeds and cover.

  2. Cook until the seeds pop and then toss in the cumin seeds, coriander seed powder, ginger, curry leaves, green chillies and turmeric powder. 
  3. Add the potatoes and salt and mix together until well combined. Take off the heat and cool before dividing the potato mixture into 12 golf ball sized round portions. Set aside to cool.
  4. Divide the dough into round balls and flatten to a circle about 5" wide. 
  5. Put the spicy potato mixture in the centre and gently bring the sides up to seal the dough. Use a drop of water to stick the edges of the dough, if required. 
  6. Place the prepared rolls on a baking tray lined with nonstick paper and cover with a clean tea towel. 
  7. Set aside to rise in a warm place for half an hour. 
  8. In the meanwhile heat the oven on a fan forced setting to 200Β°C. 
  9. After 30 minutes, remove the tea towel from the rolls and spray with non stick spray. 
  10. Bake in a hot oven at 180Β°C for 20 - 25 minutes. 
  11. Tastes great warm or, after cooling with a warm drink. Happy baking 😊

 

Quick Banana Fritters (200th Post)

Thank you my dearest readers for reading my 200th post and your encouragement!

I’ve always wanted to keep a record of all my recipes and tried blogging as a way to do that. I started off with blogger ages ago (in 2008), gave it all up because of the pressures of daily life and work. Then I discovered WordPress in 2011 and started posting on and off. Finally in 2016, I stumbled upon the fact that, I could schedule posts in advance and they would be live like clockwork, while I was still at work or, fast asleep, or even on another continent!

I’m very thankful for all the support that I have received even though I don’t always get back promptly (work in progress)! I did lose many of my followers, comments and likes when migrating from WordPress to the new website, so I’m still tracking friends old and new while, discovering wonderful food 😊

To celebrate my 200th post I bring to you one of my favorite banana desserts growing up. This was something my mum often made when I demanded something sweet instantly! Bless her heart, she not only got dinner ready in under an hour despite working  all day but also, ensured my sweet tooth was satisfied 😍 (Love you and miss you heaps Ma!)

Oh, yes back to this wonderful sugar-free, gluten-free Banana Fritter recipe and enough with my rambling already!

 

3 Ingredient Vegan Gluten-free Banana Fritters
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Vegan Banana Fritters

Vegan, gluten-free and sugar-free. Made with just 3 ingredients. Under 10 minutes. Tastes great warm, with cinnamon powder sifted over or, with custard or vanilla ice cream. Makes great allergy free treats for lunch boxes too.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Overripe Bananas
  • 2 tablespoon Rice Flour
  • 1 teaspoon Coconut Oil, melted
Instructions
  1. Heat a thick bottomed pan (I used my cast iron pan) with a drizzle of coconut oil.

  2. In a mixing bowl, add the peeled bananas & rice flour.

  3. Mash the bananas lightly with a spoon while mixing the rice flour in.

  4. Drop a spoonful of batter on the hot pan.

  5. Cook until golden brown and flip over to cook the other side.

  6. Drizzle some more coconut oil in between if needed (my cast iron pan really doesn't need much oil).

  7. Sprinkle with cinnamon powder if desired or, eat warm with vegan vanilla ice cream.

If  you enjoyed this quick vegan dessert, please check this luscious vegan and gluten-free Fudge recipe.

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 Hot Cross Buns for Easter Baking

These vegan hot cross buns are soft, fluffy, fruity and the most fragrant buns I’ve ever made. The aroma of mixed spice and cinnamon beckons tantalizingly from the oven when the buns bake and, while they are cooling on the rack, making it impossible to walk past without stealing a bite. These buns aren’t sweet as, I haven’t added any sugar or xylitol into the dough, except for the yeast mixture. The mixed fruit is the main star in these buns, with every bite full of sultanas, berries, pawpaw pieces and cherries. I let them rise for a good 30 minutes in a slightly warmed oven, as the colder weather seems to have arrived. Also, using my brownie pan was perfect for 9 large buns that were nice and tall. Happy baking and have a blessed Easter.

 

Vegan, Wholemeal Hot Cross buns
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Vegan Hot Cross Buns

Vegan Hot Cross fruity buns which are the perfect food for breakfast, morning tea, dessert or, anytime in between!

Priya: Priya@MasalaVegan
Ingredients
  • 3 cups Wholemeal Baking Flour
  • 2 teaspoons Active Yeast
  • 2 tablespoons Raw Sugar
  • 300 ml Tepid Water
  • 3 tablespoon Oil
  • 2/3 cup Mixed Fruit
  • 1 teaspoon Mixed Spice Powder
  • 1 teaspoon Cinnamon
For the crosses
  • 2 tablespoons Plain Flour
  • 1 teaspoon Raw Sugar
  • 4 teaspoons Water
  • Non Stick Spray
Instructions
  1. In a large mixing bowl, add the tepid water, yeast and raw sugar. Set aside for 10 minutes.

  2. Add the flour, oil, spices and fruit to the yeast mixture in the bowl. Knead dough either by hand, or with a dough hook (I used my stand mixer).

  3. Stop kneading when the dough forms and is soft and slightly sticky. Allow to rest in a warm place.

  4. Spray a tray with non stick spray to place the buns.

  5. Tip the dough on a well floured surface, knead gently and separate into little round balls of dough.

  6. Place the dough balls closely but not touching each other on the prepared tray. 

  7. Cover with a clean tea towel and place in a warm corner for 35 - 45 minutes.

For the crosses
  1. Pipe crosses on to the risen dough buns using a piping bag or, sandwich bag with a corner cut off and then bake in the oven.

  2. Mix the flour, sugar and water to form a thick, smooth paste while the buns rise.

  3. Heat oven to 175 degrees C and, spray the dough with non stick spray and bake the risen dough buns until golden brown (approximately 25 minutes).

These buns are making their way to Healthy Vegan Fridays and The Bloggers Pitstop

 

 

Beetroot Kurma/ Korma – Onion & Garlic Free

Beetroot Kurma is a recipe my mum would often make as I loved beetroot as a child. The fascinating colour, the sweet flavour were absolutely enticing even back then. Now my children share my love of beetroot including, rubbing it all over their teeth to scare each other! Autumn’s settling in nicely with all the rain and windy weather we have had recently making me crave hot meals again. It does seem that we are back to that time of the year where warm and filling meals are back on the meal plan again. I found the cutest looking baby beetroot the other day and had to get them. This recipe comes together quickly on a weeknight and does not use onion or garlic and is delicious with flatbread or, rice Pulao dishes.

Beetroot Kurma Onion & Garlic Free
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Vegan Beetroot Kurma

Onion and garlic free, gluten-free quick Beetroot curry in a delicious coconut gravy.

Priya: Priya
Ingredients
  • 1 cup Beetroot, steamed and cut into wedges
  • 1/2 cup Desiccated Coconut
  • 1 cup Warm Water
  • 1 teaspoon Turmeric Powder
  • 1 teaspoon Black Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • 1 Green Chili, finely minced
  • 2 tablespoons Roasted Split Gram Lentils
  • 1 tablespoon Oil
  • 1 tablespoon Fresh Coriander, minced
  • Salt, to taste
Instructions
  1. Soak the desiccated coconut in warm water and set aside.

  2. Steam the beetroot to cook. Cool before peeling and cutting into thin wedges.
  3. Dry grind together the roasted split chickpeas, mustard and cumin seeds to a fine powder.
  4. Add in the coconut mixture and blend to a fine paste.
  5. In a pan, heat oil and add the spice blend.
  6. Mix in the turmeric powder and green chilli.
  7. Add the beetroot wedges and mix well.
  8. Season with salt and take off the heat.
  9. Garnish with coriander if using.

 

 

Easy Vegan Magic Dough – Only 6 Ingredients

There have been many magic dough recipes floating around on the internet for a while now. The other day I was looking at a stuffed veggie bun recipe, I realised that I have used the same dough recipe (with some variations) that I got with my bread maker many, many years ago now.

I did start off by using expensive pre-mixes but, now I use my own special flour blend of half wholemeal wheat flour and half strong baking flour with added bran. With no dairy or bread improvers, all that goes in is a splash of light oil. The dough rises beautifully and with different fillings and toppings makes fluffy Naan, dinner rolls, cobs, baguette, sweet rolls, savoury buns, pizza bases, calzone and even steamed Bao-Zi buns. The dough can be par cooked and frozen or,  punched down and double bagged in a tightly sealed plastic bag to freeze up to 3 months. Thaw overnight in the fridge to bake goodies the next morning.

Here’s the recipe,

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Easy Vegan Magic Dough

Vegan, additive free, comes together under 10 minutes in a stand mixer or, 15 - 20 minutes by hand.

Priya: Priya
Ingredients
  • 1.5 cups Wholemeal Flour
  • 1.5 cup Strong Baking Flour
  • 270 ml Warm Water
  • 2 teaspoons Raw Sugar
  • 1.5 teaspoon Instant Yeast, powder
  • 1 tablespoon Oil
  • 1 teaspoon Salt
Instructions
  1. In a deep mixing bowl, add the water, raw sugar and yeast together.

  2. When the yeast and sugar dissolve, toss in the flours.

  3. Add oil and salt on top.

  4. If using a stand mixer, set on the lowest setting with a dough hook for 5 - 7 minutes. Increase speed for another 3 - 4 minutes until the dough looks smooth and cohesive.

  5. If kneading by hand, carefully combine the flours & water together with a flat wooden spoon and then start to knead by hand until a smooth dough forms. Approximately 15 - 20 minutes.

  6. Set the dough aside covered in a warm place until ready to use.

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 😊

 

Bombay Sweet Potatoes

My potato obsession carries over to sweet potatoes too! When I’m not eating them as finger chips or, roasted sweet potatoes (yummy!) this recipe makes an appearance. Bombay Potatoes are popular in most restaurants and also, easy to make as a quick weeknight meal. There are many, many variations of this evergreen dish using different spices and herbs. The gorgeous flavour of sweet potatoes really shines in this simple recipe. At different times I’ve left out the garlic or onion, because I didn’t have any to come up with a very tasty and fast meal πŸ₯˜! 

I’ve sprinkled a dash of my favorite Garam Masala on top. Sweet potatoes are said to be even healthier than the normal red potatoes I use! 

Tastes great in lunch boxes accompanied by a light salad and some rice or quinoa too!

Bombay Sweet Potatoes

INGREDIENTS – 

  • Sweet Potatoes, parboiled in their skins – 3 to 4 medium – Cubed (approximately 3 to 3.5 cups)
  • Oil – 2 teaspoons
  • Mustard Seeds – 1/2 teaspoon
  • Cumin Seeds – 2 teaspoons
  • Coriander Seeds, lightly crushed – 2 teaspoons
  • Turmeric Powder – 1 teaspoon
  • Red Chili Powder – 1/2 teaspoon, adjust depending on level of desired heat
  • Onion, diced – 1 small
  • Garlic Cloves, minced – 2
  • Fresh Ginger Root, minced – 1 tablespoon
  • Tomato Paste – 2 tablespoons
  • Salt, to taste
  • Water – 1/3 cup
  • Fresh Coriander Leaves & Stalks, chopped finely – 1 tablespoon

DIRECTIONS – 

  1. Roughly peel and chop up the par-boiled sweet potatoes.
  2. Heat oil in a deep wok and swirl to coat the cooking surface.
  3. Add the mustard seeds and cook until they pop.
  4. Mix in the cumin seeds and roast on low heat until they sputter.
  5. Toss in the lightly crushed coriander seeds and turmeric. Mix well.
  6. Cook the garlic and ginger lightly until golden and aromatic.
  7. Mix the tomato paste and cook well until the raw smell goes off.
  8. Add the sweet potato pieces, salt and red chilli powder and mix everything.
  9. Mix in the water to make a smooth gravy and cook for 5 minutes on a slow to medium heat, until you see the mixture bubbling.
  10. Take off the heat and stir in the coriander.
    Serve warm.

NOTES – 

Vegan, gluten-free, nut free. Omit onions and garlic if need be.

Tastes great with flatbread or, plain Quinoa or, steamed rice.

Vegan Onion Samosa (Airfryer Recipe)

Holiday season is here! Attending and hosting parties seems to be a daily occurrence. I tend to take in a plate of vegan nibbles to most do’s and these tasty morsels are always an instant hit. Traditional Samosas are deep-fried flaky pastry covering a vegetable filling. I’ve used caramelised onions and spices for the filling here and cooked them in the Airfryer to completely do away with the business of deep-frying. The casing can be made with puff pastry, ready-made pastry strips, or here’s a simple one that I use and is made with wholemeal flour.

We need for the Samosa pastry,
  • Wholemeal Flour – 1 cup
  • Oil –  1 tablespoon
  • Carom Seeds – 1 teaspoon
  • Salt, to taste 
  • Ice Cold Water – Few tablespoons to knead into a firm dough

Mix the first four ingredients and add ice-cold water by the spoonful to knead into a firm dough. Set aside covered for 10 to 15 minutes.

Instructions for the “Samosa” recipe follow,

Vegan Onion Samosa – Airfryer Recipe

(A popular Indian snack turned into a low fat party food option.)

INGREDIENTS – 

  • Onion, diced finely – 1 large
  • Oil – 1 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Cumin Seeds – 1/2 teaspoon
  • Fennel Seeds – 1/2 teaspoon
  • Dried Mango Powder – 1/2 teaspoon
  • Black Pepper, freshly ground – 1/2 teaspoon
  • Rock Salt, to taste
  • Water – 1 tablespoon

DIRECTIONS – 

  1. Coat the surface of a shallow pan with oil and heat gently.
  2. Add the cumin and fennel seeds and cook until lightly roasted.
  3. Mix in the turmeric, dried mango and black pepper powder.
  4. Stir in the diced onions and cook on slow heat until the raw smell goes away.
  5. Add the water in to prevent the onions from sticking.
  6. When the onion starts to brown and smell caramelised, remove from the heat.
  7. Stir in black salt and mix well.
  8. Cool completely before encasing in the pastry for crisp Samosas.
To assemble:
  1. Roll the pastry out into thin rounds, 5″ diameter.
  2. Cut the circle into half.
  3. Place 2 teaspoons of the onion filling in one quarter of the halved rounds.
  4. Seal edges by pressing together the edges, with a little bit of water if required.
  5. Place in the Airfryer basket.
  6. Continue until the Airfryer basket is full (mine holds 9 at one go)
  7. Bake at 200 degrees Celsius for 15 to 18 minutes.
  8. Cool thoroughly before packing into a box, in a single layer.

NOTES – 

Black salt, or rock salt is also called “Kala Namak” gives a characteristic flavour to the samosa. Found easily at most Indian grocers. Substitute with normal salt if unavailable.