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!

 

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.

 

 

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!

Lemon Rice (Vegan & Gluten-free)

Lemon Rice is a traditional South Indian dish that can be ready under 10 minutes, if the rice used for the base is already cooked. I tend to make my lemon rice with leftover brown Basmati rice on a busy week night. For an even lazier version, use roasted peanuts that can directly added to the rice as garnishing. I tend to do this as half of my family doesn’t like eating peanuts with their food but, the other half loves peanuts in all its glorious forms! In a cinch by all means use, lime juice as the taste is remarkably similar. I’ve used some apple cider vinegar for its sour goodness and health benefits, replaceable with an equal quantity of lemon juice. 

Tastes best accompanied with some yogurt, fresh salad and pickle.

Lemon Rice

(Vegan & Gluten-free. Omit peanuts for nut-free version. Substitute with roasted Pepitas or, Sunflower Seeds.)

INGREDIENTS – 

Cooked Rice – 2 cups
Coconut Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Turmeric Powder – 1 teaspoon
Curry Leaves, torn up roughly – 6 to 8
Green Chillies, minced – 2 teaspoons
Roasted Peanuts – 1 to 2 tablespoons, optional
Desiccated Coconut Flakes – 2 tablespoons, for garnishing
Lemon Juice – 1/4 cup
Apple Cider Vinegar – 2 tablespoons
Salt, to taste

DIRECTIONS – 

Heat the coconut oil in a wok or deep pan.
Add the mustard seeds and cook until they pop.
Mix in the turmeric, curry leaves and green chillies.
Toss in the rice and coat in the above mixture. Season with salt.
Mix in the apple cider vinegar and cook for a couple of minutes to let the flavours merge.
Take off the heat and add the lemon juice. Mix well.
Garnish with roasted nuts if using and coconut flakes.

NOTES – 

Serve warm with coconut yogurt and some fresh salad.
Happy cooking 😊

Couscous Veggie Stir Fry “Upma” Vegan & Onion Free

Couscousis a wheat based product consisting of little balls usually made with semolina. There are plenty of varieties I can get access to in my local shops from a big round one to Wholemeal, which is my favorite. Usually, couscous is cooked separately in salted water and served with a thick stew. I decide to cook it along with veggies and some herbs to save time for a quick and healthy dish.

We ate ours topped with “Shev” which, is a savoury trail mix made with puffed rice and lentil noodles.

Couscous Vegetable Upma

(Vegan, wholemeal, onion & garlic free.)

 

INGREDIENTS – 

Wholemeal Couscous – 1 cup
Oil – 1 tablespoon
Mustard Seeds – 1 teaspoon
Cumin Seeds – 1 teaspoon
Ginger, finely chopped. -1 teaspoon
Curry Leaves – 8 to 10
Green Chilli, sliced – 1
Mixed Vegetables, diced – 1 cup (I used a combination of carrots, beans & peas)
Hot Water – 3 cups

DIRECTIONS – 

Soak the couscous in hot water and set aside.
In a deep wok, heat the oil and add mustard seeds till they pop.
Mix in the cumin seeds and ginger. Cook until they crackle.
Stir in the curry leaves and ginger.
Add the vegetables and season with salt.
Tip the couscous & water mixture in. Don’t worry if it seems a bit watery.
Mix well and cover the wok.
Cook for 10 minutes on medium heat until the vegetables are cooked. I prefer them slightly firm, cook longer for mushy veggies.
Remove from heat when the water dries up.
Fluff with a fork and serve warm.

NOTES – 

Recommended toppings are a dash of lime juice and some crisp rice trail mix or, even roasted peanuts or cashews, if desired.

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 😊