Mango Loaf- Vegan and Nut free

Vegan and Nut free

 Mango Loaf

Ingredients


All purpose Flour - 2 cups
Baking Powder- 2 tsp
Salt- pinch
Sugar-2/3 cup
Vanilla Essence- 1 Tsp
Canola Oil -1/3 cup
Mango Pulp-1.5 Cups
Water - 2 tbs

Directions


To a bowl add the mango pulp,canola oil, vanilla essence whisk for a few minutes.To this add the sugar whisk till it all mixes in.

Add the flour,baking powder and salt.
You can add about 2 tbs of water to combine.

Do not over beat,making sure everything is whisked till you have a smooth batter.

Pour into a greased loaf pan bake at 350 Degree F for about 50 minute till a knife comes out clean.

Enjoy this vegan bread with a touch of  mango !Taste of home!!

Spicy tamarind Curry aka "Kara kuzhambu"

Kara Kuzhambu

Ingredients

Small red Onions  handful
Garlic Cloves- 6
Onion -1
Tomatoes-1

Sesame seed oil
Mustard seeds
Pepper Whole-1/4 tsp
Curry leaf
Green Chili-2
Red chili-3

Fenugreek powder-1/2 tsp
Turmeric powder-1/4 tsp
Chili powder-1 tsp
Sambar Powder- 2 tsp

To Grind 

Grated Coconut-1/2 cup
Fennel seeds-1/4 tsp

Fresh Tamarind Paste 2 tsp


Method

In a kadai or a small pot add about 2 to 3 table spoons of Sesame oil add the mustard seeds when hot and when it begins to sputter add the red onions and sliced garlic fry for a minute add the curry leaves,pepper,chilies and the sliced onion fry till translucent then add the curry powders followed by some water .Fry it till the raw smell disappears then add the mango pieces enough water and cook for approx 10 minutes now add the chopped tomatoes, the ground coconut paste,tamarind paste and a little water mix well and boil for another 10-12 minutes till the oil separates and comes to the top.
Now you will know the tasty kara kuzhambu is ready to be served with some white rice and papad!!

Optional

Using Sesame oil brings out the flavor!
Serve with a tad bit of Ghee over hot white rice! 

Vegetable Kurma

Vegetable kurma

Ingredients

(Vegetables)

Carrots- 4 cut 
Peas -1/2 cup
Beans- 1cup cut into 1/2 " (or use frozen green beans )
Potato- 3 -4 diced
Turnips- 1 diced optional 

Cauliflower florets 1 cup 

Cinnamon stick-1
Cardamon -1
Cloves-2
Star anise-1

Onions 1 Chopped
Ginger 2" Minced
Garlic cloves-6 Minced or (ground ginger and garlic paste 2 tbs)
Chili-2 slit
Curry leaves few sprigs
Fennel powder- 2 tsp
Turmeric powder- 1/2 tsp
Coriander powder-1 tbs
Pepper powder-1/2 tsp
Juice of 1 Lime
Cilantro leaves-1/2 bunch
Oil
Salt to taste

To Grind

Poppy Seed -1 tsp
Shredded Coconut-1/2 cup
Almonds- 5
Green Chili- 4 (optional )

Adding 1/2 can coconut milk in the end  will give more gravy and make the curry look creamy.


Method

• Chop the vegetable,grind the coconut and other ingredients into a paste.

In a 4 quart pan add some oil add the whole spices wait for it to sputter then add the chopped onions,Green chili, minced ginger and garlic and curry leaves.Fry for a few minutes .

Add the masala powders and 1/4 cup water fry till the raw smell from the masala's disappear.

Add your cut up vegetables and 2 cups of water,salt to taste and simmer for about 10 minutes till your vegetable cook half way through, now add the ground paste and cook in low flame till u see the oil separate and the kurma thickens.

In the end add the juice of 1 lime and stir.

Turn the stove off garnish with chopped cilantro leaves.

Quick Mango and Coconut Milk Cup Cakes

mango and coconut milk cup cakes

Ingredients

Mango Pulp- 1/2 cup
All Purpose Flour- 2 cups
Sugar-3/4 cup
Baking powder- 2 tsp
Oil -1/2 cup
Coconut Milk- 1/2 cup
Shredded coconut -1 tbs
Pinch of Salt


Whisk the oil,sugar and pulp into a creamy paste
Mix the flour,salt and baking powder in another bowl.
Add some coconut milk and the flour alternate it till the flour is used up.
Just whisk it until it all comes together.

Preheat oven to 350 F,line the muffin pan and spoon the batter into it ,bake for 20 minutes or until a toothpick comes out clean.

Mango Loaf Cake -No Dairy,No Eggs!!

Mango Loaf Cake - Can be made vegan by substituting honey for maple syrup.

Ingredients

All purpose flour- 2 cups
Sugar-3/4th cup
Honey or Maple Syrup - 2 tbs
Baking powder- 2 tsp
Olive oil-1/2 cup
Mango pulp -1/2 cup
Coconut milk-1/2 cup or more

Easy Method

Whisk the oil,sugar and pulp into a creamy paste.
Add the baking powder ,followed by the all purpose flour alternating with the coconut milk.
Whisk till it all comes together into a smooth creamy batter don't over beat it spoon into a loaf pan.
Bake at 350 F for 20 minutes or till a stick comes out clean.
Moist and yummy to the crumb!!

OPTIONAL

Use some cranberries and slivered almonds instead of mango pulp.
Use Vanilla essence and make it a plain cake.
Use some chocolate chip. 

Bok Choy and Lentils infused with Garlic

Bok Choy and lentils infused with Garlic

Ingredients

Baby Bok Choy - 5 chopped or Spinach 3 cups chopped 
Toor Dhall -1 cup (Cooked)
Onion- 1 diced 
Garlic cloves- 3 minced
Tomatoes-1diced 
Salt to taste 
Oil for seasoning or Use Ghee 
Mustard seeds
Cumin seeds
Curry leaves
Red chili- 2 -3 de-seeded
Turmeric powder- pinch
Chili powder-1/2 tsp or more 

Cumin powder -1/2 tsp 
Lemon juice 1 tsp 

• Chop the baby bok choy.
• Cook the toor dhall with enough water and turmeric powder,asafotida 
• Dice the onions,tomatoes and slice the garlic cloves. 

Method

In a frying pan add about 2-3 tsp oil,when hot add the mustard seeds followed by the cumin seeds and slices garlic cloves.Fry for a minute then add diced onions fry till they turn translucent.To this add the spice powders and red chili,curry leaves and salt to taste.Fry a minute more then add diced tomatoes and chopped bok choy or spinach  stir fry for 3-4 minutes.Then add the cooked toor dhall mix it well and check for salt let it come to a boil.Add lemon juice and turn off the heat .  

Spicy Okra Curry - " Vendakka Puli kuzhambu " - South Indian Recipe

Spicy Okra curry - South Indian Style

Ingredients

Okra- Fresh 2 lbs
Red onions -2
Green Chili-2 Slit
Garlic -8 cloves
Tomatoes- 2

Oil- 3 tbs
Mustard seeds-pinch
Fenugreek seeds or Powder-1/2 tsp
Chili powder- 2 tsp(approx)
Coriander powder- 1 tbs
Sambar Powder-2 tsp
Curry leaves -few
Cilantro Leaves- garnish
Tamarind concentrate-1/2 tsp

To Grind

Coconut (Fresh)- 2 tbs

Prep work

• Wash dry and cut okra into 1" pieces.
• Dice the onions
• Slice the garlic cloves
• Chop the tomatoes
• If your using fresh tamarind soak in 1/4 cup of hot water
• Grind the coconut into a smooth paste  

Method

In a wok or kadai add oil deep fry the okra drain on a paper towel.(optional)

OR

In a kadai add 2-3  tbs oil saute the okra till nice and brown .

Remove from oil .

In the same kadai add 1 or 2 tsp oil add mustard seeds,wait for it to sputter add fenugreek seeds wait for it to turn slightly brown then add the diced onions,green chili.
Fry the onions till they turn golden brown, add the sliced garlic cloves and curry leaves, followed by the masala powders add a little water fry till the raw smell disappears.Add the tomatoes fry for a couple of minutes.Then add 1.5 cups water bring it to boil, you will see this curried water thicken now add the fried or sauteed okra ,tamarind pulp and the coconut paste .Check for salt and spice level.Slow cook on medium flame for another 20 minutes.

.
Optional

Using Sesame seed oil makes any tamarind curry taste even better.
Adding 1/4 tsp of  fenugreek powder ,brings out the flavor.