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Nokedli pasta (serves ~7-10 people)

Ingredients White Plain flour (no yeast) - 750 gms Chia seeds (4.5 tablespoon) Salt

Boil water in a big pot. Water needs to be piping hot otherwise the pasta will crumble. It needs to heat up quite quickly. Put salt In a separate mixing bowl, put grounded chia seed powder with a little bit of water and mix for a minute or two to get good smooth consistency. Then add more water and flour. Mix well. Add more water and flour again and mix well again. Repeat till all the flour is in. You don’t want to add all the flour at once otherwise it will be hard to whisk. Use the Hungarian whisk (picture attached) Refer to video for putting pasta in the pot. Once everything is in, wait 5/10 mins for pasta to boil properly. You need to stir from time to time otherwise all the pasta bits will fuse together into one big ball (because of chia seeds) Once done - use a strainer to grab boiled pasta and run it under cold water.

Gombapörkölt (serves ~7-10 people) Ingredients Mushroom (cut into 4s or 6s if too big) Light green pepper

Fresh medium sized tomatoes x 2 Paprika or smoked Paprika (very important for it to be fresh) Vegetal/Delikat (picture) Spring onion (use normal onion if no spring onion) x 2 bunches Oil Garlic x 2 cloves

Use a wok, add oil and heat it up.

Put spring onions cut into inch long pieces.

Add Paprika or smoked paprika. Add water.

Add mushroom

Add tomato and pepper

Delikat

Garlic cut into small pieces

Let it simmer for 20/30 mins till everything is cooked

Serve Nokedli with Gombapörkölt and vegan sour cream on top (optional).


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Gombapörkölt (mushroom stew) with fresh Hungarian Nokedli pasta

Nokedli pasta (serves ~7-10 people)

Ingredients White Plain flour (no yeast) - 750 gms Chia seeds (4.5 tablespoon) Salt

Boil water in a big pot. Water needs to be piping hot otherwise the pasta will crumble. It needs to heat up quite quickly. Put salt In a separate mixing bowl, put grounded chia seed powder with a little bit of water and mix for a minute or two to get good smooth consistency. Then add more water and flour. Mix well. Add more water and flour again and mix well again. Repeat till all the flour is in. You don't want to add all the flour at once otherwise it will be hard to whisk. Use the Hungarian whisk (picture attached) Refer to video for putting pasta in the pot. Once everything is in, wait 5/10 mins for pasta to boil properly. You need to stir from time to time otherwise all the pasta bits will fuse together into one big ball (because of chia seeds) Once done - use a strainer to grab boiled pasta and run it under cold water.

Gombapörkölt (serves ~7-10 people) Ingredients Mushroom (cut into 4s or 6s if too big) Light green pepper (picture) Fresh medium sized tomatoes x 2 Paprika or smoked Paprika (very important for it to be fresh) Vegetal/Delikat (picture) Spring onion (use normal onion if no spring onion) x 2 bunches Oil Garlic x 2 cloves

Use a wok, add oil and heat it up.

Put spring onions cut into inch long pieces.

Add Paprika or smoked paprika. Add water.

Add mushroom

Add tomato and pepper

Delikat

Garlic cut into small pieces

Let it simmer for 20/30 mins till everything is cooked

Serve Nokedli with Gombapörkölt and vegan sour cream on top (optional).

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Vegan samosa

Samosas are very popular in the Indian sub-continent, thousands of people in India make their living by selling veggie samosas and millions are consumed every day. It is a fairly time consuming process to make samosas, so if you are after easy recipes look at one of the other recipes on this blog.

Let me tell you that it is a good skill to be able to make decent samosas. No other food is shaped like a samosa and not many foods taste better than a samosa! The recipe below makes about 8-10 medium sized samosas.

Ingredients

For the dough you will need:

1 1/2 cup plain flour

1 tsp salt

Less than 1/4 cup water

3 tbsp sunflower oil or vegetable oil. It is healthier to use sunflower oil.

Lime juice from half a lime

For the stuffing* you will need:

4 tbsp sunflower oil (or vegetable oil)

1 cup green peas (optional)- if using frozen, make sure you defrost them by placing them in a bowl of water.

7 medium sized potatoes

4 tsp fennel seeds

2 tsp cumin seeds (optional)

3 tsp coriander seeds (optional)

Finely chopped fresh coriander leaves from 10-15 twigs of coriander.

2 inch piece of ginger finely grated or crushed into a paste (optional)

2 tsp garam masala

1 tsp dried mango 'amchur' powder (optional)

Salt to taste

Lime juice of 1 lime

Use finely chopped green chillis or more garam masala for extra heat.

Directions

Drop the unpeeled potatoes in a sauce pan or pressure cooker, and add water so all potatoes all fully covered with water. Start boiling them, but beware, if you overcook them, you will end up having a potato paste as a samosa filling!

While the potatoes are boiling, we can start making the dough. Use a bowl and add plain flour and salt. Spread the oil all over the plain flour. To get a crispy samosa crust we have to mix the oil well into the flour. This is the technique I use. 

After mixing the oil, add lime juice and start making a dough. Use water in small installments while making the dough. When the dough is ready, cover it with a wet cloth and leave it aside for 20 mins.

If the potatoes are boiled, we can drain the hot water and pour some cold water. This will help us when peeling their skin off. After the potatoes are peeled, you can cut them into small cubes of 1 to 2cm.

For the stuffing, add oil in a karahi. When the oil is reasonably hot, add fennel seeds, cumin seeds (optional), coriander seeds (optional). Stir for a few seconds. 

Add green peas (optional). Add ginger paste (optional). Cook till green peas are soft. 

On a medium low flame, add potatoes, dried mango powder (optional) and garam masala. Since the potatoes are already cooked, you will only need to cook till all the spices mix well with the potatoes. Keeping mixing the ingredients together to get a uniform mixture. You can turn off the flame and keep mixing.

Add chopped coriander leaves and lime juice and mix again. Stuffing is done! High five!

Now comes the most skillful bit, packing the samosas! It is better to use an appropriate video to show the technique. 

Heat the oil in a deep fat fryer or a karahi or whatever you use to fry stuff in. Oil should be enough for your biggest samosa to drown! Very important: samosas have to be cooked on a low flame/temperature, this ensures that the inner crust also cooks and becomes crispy. I use a 140 degrees celsius setting on a deep fat fryer.

Dip the samosas gently in oil, to avoid getting splashed by hot oil. It takes about 10-15 minutes to fry samosas to get a delicious golden brown crispy crust (my mouth is watering).

Enjoy! Credit for the recipe goes to my mum and the youtube guy whose links I have used.

*Stuffing ingredients- I have marked many ingredients as optional. I normally use all of them when making samosas. My advice would be to use all of them when you first make a samosa, see how it turns out, and for your next time, add more or completely remove some of the ingredients.

#fried #timeconsuming

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Pav Bhaji

Pav Bhaji is the most popular street food originating from Mumbai, India. It is one of the healthiest street foods that I know, it is made with a mix of many different vegetables. The recipe below uses five vegetables.

It is liked all over India and cooked in many different ways using different vegetables. So don't be afraid to experiment! Change the quantities of each vegetable used depending on your preference. 

Ingredients

1 medium sized potato

2 large tomatoes, chopped fine

1/3 of a medium sized cauliflower

1 green bell pepper/capsicum, chopped into roughly 1cm squares

1 Beetroot, cut in thin semi circles

15-20g of butter or ghee

Spices: 2 tablespoons of pav bhaji spice mix (available in Asian stores), 2 teaspoons of cumin seeds, 2cms long piece of ginger- grated or mashed.

Garnish (optional): fresh coriander leaves, freshly squeezed lime juice,  

Optional Ingredients

Peas

Finely chopped green chilli (if you want spicy level to be more than mildly spicy) 

Directions for making bhaji

Add the potatoes, cauliflower and beetroot together in a cooking pot. Cover them with enough water to let all vegetables sink. Start boiling the vegetables. Beetroot takes the longest to cook followed by potato and cauliflower. So you will need to slice the beetroot quite thin to make sure it cooks quickly. pressure cooker

Turn off the flame once the vegetables are soft. You can poke the boiling vegetables with a fork or a knife to determine if they are cooked. Leave these vegetables to cool off.

Take some butter in a karahi (cooking pot) and start heating it on medium flame. Once the butter is melted and hot, add cumin seeds. Cook them for a few seconds till they are dark brown, if you leave it for too long they will burn and turn black.

Add the bell peppers and cook till they are just a little bit softer. Don't overcook them and make them tender as they do not taste good.

While the bell peppers are cooking, return to the boiled vegetables and mash them. Mash them into small chunks rather than a fine paste, as chunks taste better.

Return to the cooking pot and when the bell peppers are done, add tomatoes. Cook again for 2-3 mins till the tomatoes are soft. Add salt.

Add the mashed vegetables and give the cooking pot a thorough stir to ensure that all ingredients are mixed together well.

Add pav bhaji spice mix. Cover the cooking pot and set it on low flame and let it cook for 20-30 mins. This ensures that the spices blend in with the vegetables well. 

Garnishing instructions

Directions for making pav

Recipe variations

As stated earlier, you can always experiment with changing the quantities of vegetables used. I love tomatoes and I use a lot of them, but you may love certain other vegetables like french beans, onions etc. 

With Couscous rather than pavs.  

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Baigan ki sabji (Spicy aubergine/eggplant and potato)

Ingredients

---Vegetables--- Aubergines/eggplants/brinjals, diced into cubes - 400-500 grams Potatoes, diced into cubes - 2 medium sized Tomatoes, chopped - 3 large ---Spice mix--- Oil - 3 tablespoons Cumin seeds - 2 teaspoon Asafoetida - small pinch Ginger - 2 inch piece, peel and chop fine or crush it to make a paste Green chillies, finely chopped - 2 Red chilli powder - 1 teaspoon (for spicy dish add 1 more teaspoon) Coriander powder - 3 teaspoons Turmeric powder - 1/2 teaspoon ---Garnishing--- Chopped fresh coriander leaves - As much as little as you like :) Freshly squeezed lime juice

Instructions

- Add oil in a *pressure cooker*. - When it is hot enough, add cumin seeds. - When cumin seeds start to dance, add asafoetida - Add ginger. Leave it for a few seconds. - Add green chillies. NOTE: Don't leave them in the oil for too long or they will burn and make you sneeze.  - 10-15 seconds after adding green chilli, add tomatoes. Then add turmeric powder, red chilli powder, coriander powder. - Cook the tomato and spice mixture till they are *almost* gravy - Now add the potato and aubergine cubes. - Add some water, quarter-half cup just so that ingredients don't stick to the base of the pressure cooker. - Add more salt if needed - Close the pressure cooker lid. - Leave it on medium flame and wait 4 whistles of the cooker before turning it off. - Leave the pressure cooker closed till the pressure escapes naturally. Vegetables still cook in this time - Garnish - Serve with rice or chapattis.  NOTE: Potatoes take more time to cook than the aubergines. So if you are cooking this in a pan, chop the potatoes thinner, so they will cook faster. In a pressure cooker you can have them as cubes.

Tags: vegetarian,vegan,indian,healthy