Vegan Zucchini Fritters – Only 5 Ingredients

Warm weather means more fresh choices at my favourite fresh food farmers markets and more  summer vegetables like zucchini. Fresh zucchini of course equals to Zucchini Fritters… vegan Zucchini Fritters! The weekly theme for Vegan MoFo for week 2 this year is a kitchen gadget I can’t live without. I went through my appliance cupboard and stopped at my stand mixer, (very useful with making my own dough  and batter); Blender (great for nut butters, smoothies, frozen desserts, soups and dips ), until I saw my Air Fryer! My Philips Airfryer is quite old (bought it in 2012) and has helped make several of my favourite foods relatively fat-free doing away with the messy deep-frying process. I have possibly deep-fried food a couple of times after my Air Fryer’s been an active part of my kitchen.

This 5 ingredient recipe is gluten-free, low-fat and made in the Air Fryer. Ready in under half an hour, these fritters taste great by themselves or combined with a salad for a filling meal.

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Vegan Zucchini Fritters - 5 Ingredients

Vegan; Gluten-free; Low fat; Air Fryer recipe.

Priya: Priya@MasalaVegan
Ingredients
  • 2 Zucchini, medium.
  • 3/4 cup Besan (Chickpea Flour)
  • 3/4 cup Rice Flour (finely ground)
  • 1/2 teaspoon Turmeric
  • Black Salt (Kala Namak), to taste
Instructions
  1. Sift the "Besan" & rice flour together in a deep mixing bowl. Toss in turmeric powder and salt to taste and whisk through.

  2. Grate the zucchini and squeeze out any excess water.

  3. Fold the grated zucchini mixture into the dry flour mix.

  4. Form round patties using wet palms and place in the Air Fryer basket.

  5. Cook for 20 minutes at 200 degrees Celsius and allow to cool slightly before removing from the Air Fryer basket as the patties are quite delicate when hot.

Recipe Notes

I get my Black/ rock salt (Kala Namak), rice flour and Besan flour at my local Indian grocery store. 

 

This is not a sponsored post. I really love my Air Fryer and find that it’s a great tool in my kitchen, if you liked this recipe please check out, my Air Fryer Samosa recipe  😊

Also, please do check out Cook Blog Share where my Zucchini Fritter recipe shares the space with these other gorgeous recipes!

Quick Indian Lemon Pickle

Lemons have all kinds of goodness and are quite scarce at this time of the year. When I do find some fresh ones, I’m determined to make the most out of them. This quick Lemon Pickle is ready literally in minutes using my trusty pressure cooker  after overnight prep. Indian pickles tend to use mustard seeds, cumin seeds and other spices in oil along with turmeric salt and sugar as a preservative.

Tastes great with plain Rice and Dal or, with some yogurt and flatbread (Roti).

Apologies for the radio silence all this time, I’ve been busy traveling and trying out all kinds of vegan food (good & bad!), shall update with pictures as soon as I can!

Quick Lemon Pickle
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Indian Quick Lemon Pickle

Vegan, gluten-free & nut free.


Cuisine: Indian
Priya: Priya@MasalaVegan
Ingredients
  • 12 Lemons, washed and dried
  • 4 tablespoons Salt
  • 2 tablespoons Sugar
To Make
  • 1 tablespoon Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Fennel Seeds
  • 1/2 teaspoon Fenugreek Seeds
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Black Pepper, crushed
  • 1/2 teaspoon Turmeric Powder
Instructions
Prep For The Lemons
  1. Wash and dry the lemons thoroughly.

  2. Quarter and put into a big glass bowl.

  3. Sprinkle with salt and sugar. Rub into the lemon pieces and cover.

  4. Let the lemon pieces marinate for 8 to 12 hours.

Pickle Making (After 12 hours)
  1. Heat oil in a pressure pan and add the mustard seeds. Cook until they pop.

  2. Stir in the rest of the spices and cook on low heat until aromatic.

  3. Mix in the marinated lemon pieces along with the juice in the glass bowl.

  4. Cover the pressure pan and cook on high for 8 to 10 minutes. Take off the heat immediately and allow to cool naturally.

  5. Spoon the warm pickle into a clean, sterilised glass jar and cap immediately. A vacuum seal should form as the pickle cools down.

  6. I used 2 small jars to store the pickle in as this ensures longevity of the pickle and keeps the freshness intact. 

 

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!

 

Tomato Coconut Blender Chutney

Traditionally this chutney is made with lovingly steamed tomatoes while the split chick pea lentils are roasted on a slow open flame. The coconut is ground along with the dry spices and lentils before being mixing with deseeded and puréed tomatoes. All great ingredients to spend a leisurely cold afternoon.

However, the hot weather means, spending too much time in the kitchen is a big no – no! Number 1 on the list is not cooking near the hob. Even though I’m blessed to have a gas-fired 5 burner hob cooktop, I do try to keep away when it gets too hot. My blender has a soup function that I thought was terribly innovative when I first got it in the middle of winter and made soups on a daily basis. The soup function hasn’t gotten used much in the past month or so. Using my blender means that this recipe can be ready under 15 minutes with none of the usual fuss! 

Tomato Coconut Chutney

(Vegan, gluten free, nut free and ready in just 15 minutes!)

INGREDIENTS – 

Tomatoes, quartered and deseeded – 4 medium
Onion, roughly chopped – 1 medium
Green Chilli, finely minced – 1
Split Roasted Gram – 1/4 cup
Desiccated Coconut – 3/4 cup
Water – 1/2 cup (might not need all of it)
Salt, to taste

Dressing:
Coconut Oil – 1 teaspoon
Mustard Leaves – 1 teaspoon
Cumin Seeds – 1 teaspoon
Curry Leaves, torn roughly – 4 to 5

DIRECTIONS – 

Mill the roasted split gram to a fine powder.
Add desiccated coconut and grind to a smooth powder.
Add onion, tomato, salt and green chili. Blend until smooth on the soup functionn your blender.
This takes the raw taste away and cooks it nicely in a single jar.
Check consistency and mix in water by the spoonful as needed. (I used a little lesser than the 1/2 cup).
In the meanwhile, heat coconut oil and add mustard seeds. Cook until they pop.
Mix in the cumin seeds and keep on a medium flame until they brown.
Take off the heat and then mix in the curry Leaves.
Tip this dressing on top of the Tomato chutney.
Store in a tight lidded glass jar up to a week.

NOTES – 

My blender is quite powerful at 2200 W, so blending times may differ for lower capacity. Also, I have a mill function that I’ve used to grind the roasted split gram which, can be done in a coffee grinder too.

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 – 

Oil – 1 tablespoon
Rogan Josh Curry Paste – 2 tablespoons
Sweet Potatoes, peeled and cubed into 2″ pieces – 1 cup
Eggplant, cubed into 2″ pieces – 1 cup
Coconut Yogurt, whisked – 1.5 cup
Fresh Coriander Paste – 1 tablespoon

DIRECTIONS –

Cook all the vegetable chunks in the Airfryer until lightly golden for 15 minutes at 200 degrees Celsius.
In the mean time, heat oil in a deep pan.
Add in the paste and cook well.
Stir in the air fried vegetable pieces and coat well in the spice paste – oil mix.
Add the whisked coconut yogurt and simmer until the spices infuse into the veggies.
Take off the heat and mix in Coriander paste.
Serve warm with steamed rice or, flatbread.

NOTES – 

Other chunky vegetables like mushrooms or zucchini or, even Seitan pieces would taste delicious.
Authentic Rogan Josh is made without onions, tomatoes or garlic.

Turmeric Spiced Brown Basmati Rice

Every now and then, we lapse into cold, windy and dreary weather despite, every marketing catalogue loudly proclaiming spring! This lovely golden hued brown Basmati rice is a steady favourite on nippy evenings with the flavours of Fennel, Mustard, Carom and Cumin Seeds, peeking through in every warm spoonful. Tastes just perfect with a hearty Daal and a quick salad perfect for a weeknight.

Turmeric Spiced Brown Basmati Rice

(Gluten & nut free, wholegrain recipe)

INGREDIENTS –

  • 2 cups Brown Basmati Rice, soaked and rinsed 5 –  6 times or, until the water runs clear
  • 1 teaspoon Rice Bran Oil
  • 1/2 teaspoon Fennel Seeds
  • 1/2 teaspoon Carom Seeds
  • 1/2 teaspoon Cumin Seeds
  • 1/4 teaspoon Mustard Seeds
  • Salt, to taste
  • 4 – 5 cups of warm water 

DIRECTIONS –  

  1. Heat a deep pan and coat with oil.
  2. Add the mustard seeds and cover the pan and cook on high heat until the seeds pop. 
  3. Roast the remaining spices until aromatic.
  4. Mix in the rice and add salt to taste.
  5. Add water and cover the pan. Cook on a slow heat until the rice grains are cooked and fluffy. (Pre-soaked Basmati rice that I used cooked in 25 minutes. Adjust cooking times depending on the age of the rice and soaking time). 

Serve warm!

Vegan Tapioca Pearls Stir Fry/ Sabudana Khichadi

“Sabudana Khichadi”, is an essential part of Indian food celebrations, particularly those involving restricted consumption of food. My first memories of these golden pearls flavoured delicately with turmeric and cumin seeds are of my mother eating this dish when observing a fast for religious reasons. Strangely enough, the rest of the family who weren’t fasting possibly, ate a little more than my poor mother did!

We need,
  • Tapioca Pearls, washed and rinsed well – 1 cup
  • Coconut Oil – 2 teaspoon
  • Cumin Seeds – 1 teaspoon
  • Turmeric Root, minced finely – 1/2 teaspoon
  • Fresh Curry Leaves, torn roughly – 6 to 8
  • Asafoetida Powder – 1/2 teaspoon
  • Potato, boiled and diced – 1 cup
  • Red Chillies, finely sliced –  2 teaspoons
  • Salt, to taste 
For Garnishing,

Roasted Cashews – 1 tablespoon

Fresh Coriander, finely minced – 1 tablespoon

Green Lime, sliced into wedges – 1

 

Directions,
  1. Soak the rinsed tapioca pearls in a bowl with equal amount (1 cup) of water for 1.5 to 2 hours. Drain well.
  2. Heat coconut oil in a wok and add the cumin seeds. Cook until golden.
  3. Stir in asafoetida, curry leaves, sliced chilli and turmeric root.
  4. Mix in the potato and tapioca pearls. Cook on a low flame for 4 – 5 minutes until the tapioca pearls look shiny and not as sticky.
  5. Take off the heat and top with chopped coriander and roasted cashews.

Enjoy warm garnished with lime juice squeezed over. Happy Cooking 😊

Vegan Kidney Beans Stir Fry/ Sundal (Gluten Free)

This quick “Sundal” or, “Usli” recipe uses canned kidney beans and desiccated coconut to make a quick protein-rich stir fry flavoured with some ginger, asafoetida, turmeric, curry leaves and mustard seeds. Tastes great by itself or, with extra chopped veggies as a salad lunch. Not using onion and garlic helps increase the shelf life of this delicious dish. 

We need,
  • Kidney Beans – 1 can, drained and rinsed
  • Coconut Oil – 1 teaspoon
  • Black Mustard Seeds – 1 teaspoon
  • Fresh Curry Leaves, torn roughly – 5 to 6
  • Fresh Ginger Root, minced – 1 teaspoon
  • Asafoetida Powder – 1/2 teaspoon
  • Turmeric Powder – 1/2 teaspoon
  • Salt, to season
  • Desiccated Coconut – 1 tablespoon
  • Red Chilli, sliced – 1 (Optional for garnishing)
Directions,
  1. In a thick skillet, heat the coconut oil.
  2. Add the mustard seeds and cook until they pop.
  3. Take off the heat and add the ginger, curry leaves, asafoetida and turmeric powder.
  4. Mix well and add the rinsed and drained kidney beans. Season with salt.
  5. Set back on the hob and cook on a slow flame until everything is well mixed.

Sprinkle with desiccated coconut and the sliced chilli before serving. Happy cooking!

If you enjoyed this dish, please check out my other “Sundal” recipe 😊

Vegan Pad Thai (Gluten, Onion & Garlic Free)

Pad Thai is a well known, much loved street food from the vibrant food carts in Bangkok. It has several variations depending on the cooking process and, the person eating. One of the highlights of Pad Thai is the tangy, spicy and sweet sauce usually made fresh with a recipe passed down in families! The rice noodles used traditionally, make this gluten-free and all other ingredients can be varied to suit your taste. My version has no animal products, or onion and garlic. Avoid peanuts in case of allergies and, substitute with pepitas or sunflower seeds for the crunch.

We need,

  • Dried Rice Noodle Sticks – 1 cup
  • Oil – 1 tablespoon
  • Lemongrass Root, minced – 1 teaspoon
  • Fresh Ginger Root – 1 teaspoon
  • Freshly Chopped Mixed Vegetables (Carrots, Beans, Pak Choi, Snow Peas, Broccoli) – 1 cup
  • Fresh Bean Sprouts – 2 tablespoons
  • Medium Tofu, drained and diced – 1/2 cup
  • Soy Sauce/ Coconut Aminos – 2 tablespoons
  • Tamarind Paste – 1 tablespoon
  • Asafoetida – 1 teaspoon
  • Red Chilli, sliced finely – 1 teaspoon
  • Raw Sugar – 2 teaspoons
  • Red Hot Chilli Powder – 1 teaspoon
  • Salt, to taste
  • Freshly Ground Black Pepper – 1 teaspoon
  • Coriander Leaves & Stalks, minced finely – 2 teaspoons
For garnishing,
  • Roasted Peanuts Halves/ Roasted Pepitas – 1/4 cup
  • Green Lime, cut into quarters for garnishing

Directions,

  1. Boil 6 to 8 cups of water in a large saucepan. When the water boils and bubbles up, take off the heat and add the dried noodles. Leave in the hot water for 10 -15 minutes before draining well.
  2. Heat oil in a wok and add the diced tofu until golden. Carefully drain on to a plate.
  3. Season remaining oil in the wok with 1/2 teaspoon asafoetida, salt and black pepper. Add in the lemongrass paste, ginger and sliced red chilli. Stir until fragrant.
  4. Stir in the mixed veggies and cook until wilted (approximately 5 – 6 minutes on high heat).
  5. In a small bowl mix the tamarind paste in water. Add in raw sugar, remaining asafoetida, soy sauce, chilli powder and salt, to taste.
  6. Toss in cooked noodles into the wok. Take off the heat and stir in the coriander and toss well.

Serve garnished with peanut halves, a spoonful of the tangy sauce and a squeeze of fresh lime. Happy Cooking 😊