Roasted vegetables

16 Jan

Wow. This tastes amazing. Just put a lot of vegetables, chopped into similar sized pieces and roast them in an oven. There are a few simple things to remember though:

  1. Group the vegetables based on the approximate time to cook. Potatoes, carrots, Squash type veggies take longer to cook so put them in first.
  2. Broccoli, Cauliflower and Brussels sprouts are in the next group
  3. Green beans and other thin veggies are in another group
  4. Tomatoes take the least time, specially if you chop them reasonably small. They taste unbelievable though after roasting if you do it right

We just used olive oil to toss the veggies in and some chilly flakes as seasoning. Lastly to make the meal a little heavier, we can add some rice to it (don’t cook it fully – do it maybe 90%?) and then just toss it all around with the veggies.

If you like other spice feel free to add them after this. This is one recipe where you should Google time to cook veggies each time you roast if the veggies are different.

Also, don’t cram the pan full – use 2 pans – it cooks things better. Here’s a nice reference link I found.


Achari Kaddu

16 Jan

This one was a really nice recipe – we used Squash from the store instead of pumpkin and didn’t have any mango powder. No credit at all for this one, nothing changed from the original recipe.

Peanut Chutney

16 Jan

Placeholder post for a chutney that came out okay. Just wanted to try something different from the usual coconut chutney.

Kaju Katli

15 Jan

This one is an all time favorite and such a simple recipe that I wonder why I never made it more often. They key tips in this are:

  1. Make sure the cashews are dry before grinding them.
  2. Add a little water to the sugar while boiling it but not too much as otherwise it will take too long to evaporate
  3. Don’t keep the flame too high while mixing the cashew powder and the sugar
  4. The paste shouldn’t be too sticky or too dry – you should be able to roll it out with a rolling pin, so you can cut it into a shape you desire.

When I made it, it was so sticky that I couldn’t roll it or cut it at all – and had to eat it as uneven blobs. Still tastes good, but doesn’t look good at all – I’ll aim to fix it next time 🙂

Alu Methi

15 Jan

This one’s very simple in that you just cook the potatoes as usual, in whatever way you prefer. Make sure that the pieces are a little big though.

  1. Add the usual dry spices (mustard, cumin, turmeric, coriander powder and chilly powder) while cooking the potato
  2. Chop the fenugreek up and discard the stalks and then separate the leaves.
  3. If the leaves are too big chop them up too
  4. Once the potatoes are nearly cooked, sprinkle the fenugreek leaves on the potatoes and let it all cook together.

That’s it really – just ensure that you have enough fenugreek to cover all the potato, so you get the flavor of both vegetables in every bite.

Vegan pineapple cake

15 Jan

This was a nice cake we baked recently that came out quite well. We did modify it a bit ingredient wise:

  1. For 2 eggs we used 1/2 a cup of soy yoghurt instead
  2. Instead of Dole pineapple we used a real pineapple and cut it into pieces instead
  3. Didn’t use any icing but topped it off with a variety of fruits instead
  4. We added some chocolate sauce right on the top of the cake


15 Jan

I’m not a fan of Rasam anyday but sometimes I guess it is good for you. Here’s some tips:

  1. Soak a little tamarind, not too much – you get quite some juice even with a little bit tamarind
  2. Fry some mustard, jeera, chopped garlic and a little black pepper
  3. Squeeze out some tamarind juice into a cup
  4. Boil some water and add the juice and spices to it. Let it all boil a bit

That’s it really. If you like some tomato you can use that instead of the tamarind juice.