Tofu Omelette | Vegan Omelette

Breakfast is made very simple at my home. We have 2 slices of bread along with fresh juice. So there is never a big preparation for it. Most of the time the south indian tiffins end up becoming our dinner.
I came across this vegan omelette recipe & decided making it as a lunch side. I'm not vegan, I love eggs & love anything made with them. I can never imagine replacing egg omelette with anything. But this recipe just won my heart & undoubtedly with no hesitation I loved it. I did a lot of googling for a perfect recipe & in process of making it made a lot of blunders too. The taste was similar to omelette & was just yum. All I want to say is that give it a try you will love it.

Ingredients

½ Pack silken tofu

3 Tbs chickpea flour / Besan

2 Tbs coconut milk

1 Tbs cornstarch

½ Tsp minced garlic

2 Tsp red chili

1 Tbs soya sauce 

2 Tsp sesame oil

Pinch of turmeric

Salt

Filling 

Few sundried tomatoes

½ Cup grilled onions

1 Tbs basil leaves

In a bowl mix all the ingredients to a smooth batter leaving few chunks of tofu. Leave the filling behind which we will use it later.

Heat a non-stick pan with oil. First pour the batter on the skillet & in circular motion spread the batter. Let it cook in medium heat. You can see some small hole in between. Once the edges starts browning carefully lift the omelet & reverse it.

Check for the edges to be brown. Now spread the filling one by one on the omelet & close it half way. Cook it in low heat for 2mins to 3mins & switch off heat. Serve it warm.

Below is the tofu scramble. Buy adding another ½ cup of tofu to the above recipe you can get a scramble. I avoided tomatoes to the dish & went a head with onions & basil for scramble.

Enjoy this healthy dish as a breakfast or along with lunch as a side dish.

Soya Kheema Muttur Curry

I'm a vegetarian who loves eggs & dairy. So I like to call myself as a Ovo-lacto vegetarian (as defined by wiki). Now there are days when I jumped to being a vegan & tried very hard to maintain it too. Very soon I learnt that I could never do that so left it to woods. Life was easy being a vegetarian because we do have lots of supplements for meat products & also creates a perception that we are eating healthy.

Coming to the recipe I made a kheema mutter curry-replacing meat with soya chunks. It tasted awe some & was a good combo for roti.

Ingredients

1 Cup dry soya chunks/ meal maker

1 Cup green peas

1 Tbs Ginger garlic paste

1 Medium onion chopped

2 Medium ripe tomatoes chopped (Replacement for lemon juice)

1 Tbs cumin coriander powder

1 Tbs red chili powder (Adjust acc.)

3 Tbs sesame oil

1 Tsp garam masala powder

3 Tbs fresh coriander leaves

Salt 

Heat a big pot of water. Bring water to boil. To that add soya chunks & cook them for 5mins. Switch off heat & be careful while handling it. Filter the soya chunks & let them cool for some time. Now cut them in to small pieces which just looks like a mince of meat or a little larger than that is also fine.. Now the soya kheema is ready

Heat a wide pan with oil. To that add onions & fry them till they are light brown. Add ginger garlic paste & tomatoes to pan. Stir fry them & add then add soya kheema, peas, garam masala, salt, coriander leaves, cumin coriander & red chili powder. Sautee them for few seconds & to that add coconut cream along with ½ cup of water. Cook on low heat with closed lid for 10mins.

Mix well the ingredients & check if the peas are done. Cook on a low heat with lid open for 5mins & switch off heat.

Serve it warm & it's just yum. 
Check my other Blogging Marathon friends here.

Vegetarian Nadan Chicken Curry

We are in to the second week of Blogging Marathon & this week we are blogging on "Meatless Dishes". I went crazy with looking for recipes that might look something similar to the original recipe & here I decided to make "Nadan Chicken Curry" where in replacing chicken with potatoes. 

Recipe Courtesy:Swasthi of Indian Healthy Recipes

Ingredients

For gravy

½ Cup chopped onions

½ Cup chopped tomatoes

1 Tsp ginger garlic paste

½ Cup coconut milk

2 Tbs sesame oil

Salt

For marinating potatoes

1 Tbs yogurt

1 Tsp red chili powder

½ Tsp garam masala powder 

Pinch of turmeric

2 Large potatoes diced

For masala paste

1 Inch cinnamon

4 cloves

2 cardmon pods

1 Tsp black pepper powder

1 Tsp fennel seeds

1 & ½ Tbs coriander seeds

4 Red chili’s (adjust acc. to your taste)

For seasoning

1 Tbs mustard

½ Cup thinly sliced onions

Few curry leaves 

Marinating

Mix all the ingredients for marinating  & set aside for 30mins

Grounded masala

Dry roast all the ingredients under masala paste. Grind them with little water to make a smooth paste.

Heat a pan with oil. To that add onions & fry them to medium brown. To that add ginger garlic paste & tomatoes & sauté them.

To that add marinated potatoes & masala paste. Add the desired salt. I added a ½ cup water to adjust the moisture in curry. Cook with a lid for 10mins.

Now add the coconut cream & mix it well. Cook on low heat for 5mins & switch off heat.

Heat a pan with oil & to that add mustards, onions & curry leaves. Fry them for 2 mins. Add it to the curry. 

Serve it with Roti's, chapati's & paratha's. 

Guacamole Puffs

Guacamole is one of the well know dips of mexican food. I sharing one of the recipes I tried recently and it was a instant best bite for us. 

Ingredients

For Guacamole

2 Hass avocados

1 Large garlic minced 

1 Jalapeño seeded & minced

1 Tomato thinly chopped

1 Tbs. lemon juice ( Adjust acc.)

Salt for taste

For puff 

6 Puff pastry sheets

½ Cup mozzarella cheese

1 Egg

2 Tbs. water

For Guacamole 

Cut avocado around the seed  vertically. Twist rotate the avocado & you get 2 halves. Remove the seed & scoop the flesh in to a bowl. Mash it well without leaving any lumps. Mix the other ingredients with avocado & mix them well. Taste it & adjust if needed.

For egg wash

Break egg in to a bowl & mix it with water. Whisk it & keep aside.

Mean while preheat oven @ 350degrees.

Take a puff pastry sheet and place a scoop of guacamole as shown in the picture. To that sprinkle cheese & egg wash the edges before closing them. Now close it as shown above & repeat the same with rest of the puffs. Egg wash all the puffs before baking them for beautiful color.

Bake them @350degrees for around 20 to 25mins till they are nicely puffed up & brown as shown above. Remove them from oven & allow them to cool a little before serving.

Note: 
Follow the rules of pastry package for baking instructions.