Vegan omelette with Premix Recipe.

In a world where instant is becoming a norm, whether its instant noodles or instant meals which only need to be reheated. Everyone wants to cook something that is not time consuming or tedious and at the same time, nutritious. Today’s recipe is all that, instant and quick. A premix is always handy to have around in our pantry, and if it is a homemade premix, rest assured you are stress free knowing no preseravatives and chemicals are in it. HOMEMADE is the new normal now, especially since the world wide lockdown. A vegetarian omelette premix, which is also vegan is a boon to have, breakfast and snacking or even a light meal are suitably covered.
Growing up in Pune, my mom made a vegetarian omelette from besan(chick pea flour) frequently. This was our meal on days when she did not feel like cookingūüėä. 2 slices of white bread and a crisp besan omelette and tomato ketchup. Soul satisfying. I have added oats and flaxseed powder to the premix, making it more nutritious. This premix quantity will yield about 275 gms, which is good enough for about 15 medium omelettes. This premix stores well in an airtight container in the refrigerator.

Ingredients

1 cup besan( chick pea flour)
1 cup oats
1/4 cup semolina
1/4 cup flaxseed
3 tbsp white sesame seeds
1 tbsp salt
2 tsp red chillie powder
2 tsp turmeric powder
1 tsp garam masala
1 tsp saunf ( fennel seeds)
1 tsp jeera( cumin seeds)
1 tsp ajwain( carom seeds)

Method
Roast the sesame seeds for few mins and keep aside.
Grind seperately the oats and and flax seeds to a fine powder.
Mix together all the ingredients in a mixing bowl .
Store in an air tight container

To make the omelette.
In a bowl, take 2 tbsps of the premix and add about 2 or 3 tbsps of water( you might need more) mix gently and add some chopped onions and corriander leaves, and if you like it spicy add chopped chillies. Now mix and add little water to get a batter which is medium thin. Not to thin nor thick.
Heat a non stick pan, brush with oil and using about 2 or 3 tbsps of batter spread out making a thin omellete. Pour little oil around the omelette. Once crisp on the underside, flip over and let it become crisp. Serve with a chutney or chillie sauce.

Jhatpat cabbage sabji

One of the most humble and quick cooking vegetable. Cabbage can also be used raw in salads like coleslaw where purple and white cabbage leaves are mixed with mayonaise and carrots…served cold this is an amazing summer salad. Todays recipe is an amazingly quick sabji, have this with phulkas, and a raita. Based on gujrati cooking, I have added crushed peanuts for added crunch, and besan to absorb the water let out when our cabbage is cooking.

Growing up in Pune, I remember my mom making cabbage in sindhi style, which she always served with pan fried boiled eggs. Then it was not my favourite vegetable. I started loving this humble vegetable after I ate coleslaw at a restaurant, when it was served as a side dish with burgers.

Years later, it has found a niche in my kitchen where it is used in stir fries, soups and yes in my Indian cooking also. True to my love of regional indian cooking, this recipe has a permanant place in my cook book. Do try it.

Ingredients

200 gms finely sliced cabbage

1 finely sliced green paprika

1 boiled, peeled and cubed potato

1 tbsp besan, ( chick pea flour)

1 tsp sugar

1 tsp cumin seeds

1 tsp mustard seeds

1/4 tsp hing

1 tsp chopped garlic

1 tbsp lime juice

2 tbsps mustard oil

Salt to taste

1/2 tsp turmeric powder

1/2 tsp red chilli powder

2 tbsps roasted and coarsely crushed peanuts

1 tsp kitchen king or pao bhaji masala

1 sprig curry leaves

Chopped corriander leaves.

Method

Heat oil and add mustard seeds and cumin seeds.

Next add hing, curry leaves and garlic.

Saute well

Add the cabbage, paprika and saute for a minute.

Add the boiled potato, sugar, lime juice, salt, turmeric, red chilli powder, pao bhaji masala and stir till cabbage lets out water and becomes limp…about 5 mins. Now add the besan and stir.

Lastly mix in peanuts and chopped corriander leaves.

Serve piping hot with chappatis/ phulkas and a raita.

Vegetarian fish seyal

When I say vegetarian fish, its the way this unique dish is presented. Making use of cabbage leaves to make rolls filled with a besan(chick pea flour) paste, and then deep fried , causing the cabbage to look like the skin of a fish.

Many years ago, I found this recipe in THE VEGETARIAN COOK BOOK BY SADHU VASWANI CENTER. Over the years I have made this dish frequently and with good results. It does require a little extra time, but the results are worth it.ūüėä

Besan ki sabji is made in many different ways, the Rajhasthani people call it gaathe ki sabji, where in besan is mixed with spices, oil and water to form a dough, which is then made into small balls or cylindrical logs. These balls are then boiled in water , to be cooked and then added to delicious gravies.

We sindhis also make a delicious besan sabji, called besan ji ani. But the shape given to the dough is normally like small tikkis. These tikkis or anis are either steamed or fried, and added to different gravies.And the gravy to go with this is normally a seyal onion tomato one. Seyal gravy normally lets the onions turn just a light golden instead of brown. Its one of the basic gravies sindhis use.

The recipe I will share with you today uses besan and cabbage leaves. Do try this delicious sabji with hot phulkas…

Ingredients for the rolls

5 cabbage leaves, thick vein removed.

1 cup besan( chickpea flour)

2 tbsps chopped onion

1 tsp whole corriander seeds

1 tsp red chilli powder

1 tsp salt

1 tsp red chillie powder

1 tsp cumin seeds

1 tbsps chopped corriander leaves

1/4th to 1/3 rd cup water

Thread to tie the rolls..

Method

Soften the cabbage leaves by putting them in boiling water for a minute. Remove and pat dry.

Mix the besan, cumin seeds, red chilli powder, salt, corriander seeds and onions along with the water to make a thick paste.

Take a cabbage leaf, apply the besan paste, roll up the leaf and tie with a thread to keep it secured.

Deep fry the cabbage rolls, discard the thread and keep aside.

The cabbage after being fried looks like the skin of fish…hence the name.

Ingredients for the seyal gravy

2 finely chopped onions

3 tomatoes pureed

1 tbsp chopped garlic

1 tbsps chopped ginger

1/2 cup yogurt

1 tsp turmeric powder

2 tsps red chilli powder

1 tsp garam masala

1 tsp salt

1 tsp shah jeera…caraway seeds

1/2 tsp ajwain

Heat 2 tbsps oil in a pan, add onions and salt .

When onions turn a pale golden brown, add cumin seeds and ajwain, and ginger, garlic.

Saute well, add red chilli powder, turmeric and garam masala.

Now add pureed tomatoes and let cook for a while, when oil seperates, add beaten curd and chopped corriander leaves.

After 5 mins, add the fried cabbage rolls.

Cover and cook for 5 mins.

Serve hot with phulkas.

The sindhi beeh(lotus stem) pakora

The Sindhi kitchen revisited! ¬†Sindhi food is rather simple to make , in the sense that basically onions, tomatoes, ginger, garlic and chillies is what would be required to start cooking and dish, we normally don’t have complex pastes made of various spices and the usage of cream or nuts is kept to the minimum while cooking. All the recipes handed down in my family are very simple and sometimes I myself get surprised when the food turns out to be delicious in its simplicity. Growing up in Pune , where most of my mom’s family used to live, we frequently visited my mami kala’s home, which was the headquaters of the mohinani family, many ¬†beautiful memories are attached to the nanaron( nani’s home) at kanyashala road.. those lazy afternoons where all the aunties and cousins gathered ¬†for scrumptious lunches arranged by my aunt, the wonderful aromas wafting from the kitchen where the cooks (bhaiyas) literally cooked up a feast, everyone just laughing and ¬†talking,memories of that bygone era are beautiful .Those were the days when the only way to have a group chat was to meet..:) and of course the admin was aunty kala. The snacks were ¬†more often than not fried, but no one cared, we just enjoyed the delicious food and company.

Today I would like to share a recipe of beehyan ja pakora  with you , which is not commonly served nowadays. This snack is quite simple to make and is my mothers recipe, making use of lotus stem or beeh as we call it in sindhi. My amma(paternal grandmom) was fond of this snack and would ask my mom to make it. This vegetable was served on special occasions   at home, especially when some  important guests were invited for lunch and dinner. Mom always cooked it in a rich onion gravy, topped with raw onion slices and a squirt of lime and some sev sprinkled over the curry, and served it with bread buns or pao, to make it easier to dunk into the delicious gravy.  Lotus stem on its own is a rather bland vegetable , but it blends and adapts the taste of any spice that it is cooked with.

Lotus stem is easily available here in Jakarta because a lot of chinese people also use it for cooking. In Pune it was a seasonal vegetable, because i remember the man who used to bring lotus stem and  pabharees( seeds of the lotus plant) all the way from Pimpri a small satellite town of pune. Nowadays it is more easily available throughout the year.  In those days I was not really too fond of the vegetable but have grown to rather like it. so here is the recipe, do try it and enjoy it.

Bheeyan ja pakora

Ingredients for the besan batter(chick pea flour)

1 cup besan ( chick pea flour)20161109_123703

1 tsp each cumin seeds/ ajwain(thymol seeds)

1 tsp red chillie powder

salt to taste.

1/8 th tsp of soda bi carb

Method..

Make a smooth batter of all above ingredients by adding cold water, make sure the batter is smooth and of dropping consistency. keep aside for half hour.

Ingredients for the beeh wada

I beeh stem about 25 cms long, peeled , cut into thick circles and boiled till tender.

1 tsp each ginger/ garlic/ green chilie paste

finely chopped corriander leaves

1 boiled and peeled potato

1 tsp corriander powder

1 tsp garam masala powder

1/2 tsp amchoor powder

1 tsp shah jeeri

salt to taste

Method

Take a big bowl and roughly crush the boiled potato and the boiled beeh(lotus stem) , the beeh(lotus stem) and the potato should be chunky,  add all the dry spices, salt  and the ginger, garlic and green chilie paste and the corriander leaves

Make small balls and keep aside

Heat a wok half filled with cooking oil.

Now, dip the lotus stem balls in the besan batter( chick pea) and slide gently into the hot oil.. fry the balls until just light golden in colour, remove and keep aside.

When you want to serve the snack,  press each ball gently between your two palms until flattened and cracked.. now deep fry the flat wadas till golden brown and crisp.

Serve hot with cold mint chutney.