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Pohé

10/28/2014

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Pohé (sounds like Po-hay) also known as 'Poha', is a very popular Indian breakfast from my native state of Maharashtra. This quick and versatile dish is perfect when you crave for some hot, spicy, savory breakfast. I am posting this recipe on popular demand from my office co-workers. They loved Pohé when I made it for one of our potluck breakfasts at the office :)

Ingredients:

  • 6 big handfuls - Thick Poha (you can buy this at the Indian grocery store. Please use 'thick poha' for this recipe. The stores also sell 'thin poha' which is used for different recipes)
  • 1 big - Onion - chopped
  • 3-4 / to taste - Green Chilies - chopped
  • 10 - 12 - Curry leaves - roughly chopped
  • 3/4 th cup - Frozen Green Peas or Frozen Kernel Corn - rinsed and drained
  • 1/2 inch - Ginger root - finely grated
  • 2 tablespoons - Olive oil
  • 1 teaspoon - Black Mustard Seeds
  • 1/2 teaspoon - Asafoetida (hing) powder
  • 3/4th teaspoon - Turmeric powder
  • 1/4th cup - Cilantro leaves - chopped
  • Juice of 1/2 Lime
  • 1 teaspoon - Sugar
  • Salt - to taste

  1. Place the thick poha in a sieve/strainer. Shake the sieve over the kitchen sink so that if there are any white powdery particles, they can be dusted off. 
  2. Wash the thick poha in the sieve/strainer under cool running water. Drain out all the water and keep the sieve aside. The poha will absorb the moisture, become soft and puff up.
  3. Chop the onions, green chilies and curry leaves. Grate the ginger and set aside.
  4. Heat the oil in a deep saute pan.
  5. Add the mustard seeds and let them splutter. 
  6. Add the asafoetida powder, turmeric powder, chopped green chilies and curry leaves. stir for 1 minute.
  7. Add the chopped onions and saute until they turn soft, light brown in color.
  8. Add the grated ginger and saute for 2 minutes.
  9. Add the peas/kernel corn and saute for 2 minutes.
  10. Add the thick poha, salt and sugar. Mix well.
  11. Turn the heat to low-medium. Cover the pan and cook the poha for 10 -12 minutes while stirring occasionally. Keeping the heat on low-medium is important to ensure that the poha stays soft and moist.
  12. Add the chopped cilantro leaves and mix well.
  13. Turn off the heat. Add the lime juice and mix well.
  14. Serve hot.


Serves - 4

Note: Thick Poha, Curry Leaves, Black Mustard Seeds, Asafoetida and Turmeric Powder are available in the Indian grocery stores. 'Fine Sev' which is a savory snack available in the Indian grocery store can also be used for garnishing as shown in the second picture from top. The sev gives a nice crunch to the Pohé. 
As a variation along with the peas or kernel corn, you can also add chopped potatoes, cauliflower, tomatoes or peanuts. 
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Chocolate Fondue

10/14/2014

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Decadent, creamy, silky smooth chocolate fondue with fresh fruits and eggless vegan cake is always a big hit, when it comes to making a dessert that is loved by all !! Special thanks to my dear friend Ritu for introducing me to this wonderful 'go to' recipe :)

Ingredients:

  • 2 bags - 12 oz. Semi Sweet Chocolate Chips (I use 'Ghirardelli' premium baking chocolate chips)
  • 1 1/2 cups or as needed (just enough to immerse the chocolate chips) - Unsweetened Plain Almond Milk
  • Variety of fresh fruits for dipping - Bananas, Cantalope, Strawberries, Honey Dew, any other fruits of your choice
  • Eggless vegan cake - optional

  1. This recipe is made in a 1 1/2 - 2 quarts crock pot. Place the semi sweet chocolate chips in the crock pot. 
  2. Add the unsweetened plain almond milk into the crock pot, just enough to immerse the chocolate chips.
  3. Keep the crock pot on 'high' setting for approximately 2 hours. Initially keep stirring every 10-15 minutes until the chocolate chips melt completely. Let the mixture come to a boil.
  4. Turn the setting down to 'low' after about 2 hours, when the fondue starts to boil, stirring occasionally.
  5. Serve hot fondue with fresh fruits and eggless vegan cake. Enjoy!

Serves: this quantity is enough for about 20-25 people.
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Mushroom Spinach and Corn Rice

10/5/2014

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Try this quick one dish meal when you are in a time crunch. The mushrooms, spinach, corn and rice come together so well, as if the combination was just meant to be! Great idea for the kids' lunch boxes or even for a weekend brunch :)

Ingredients:

  • 1 cup - Basmati Rice
  • 3/4th cup - Mushrooms - sliced
  • 2 big handfuls - Baby Spinach - roughly chopped
  • 1/2 cup - Kernel Corn
  • 1 medium - Onion - chopped
  • 1 inch - Cinnamon Stick
  • 5-6 - Black Peppercorns
  • 2 - Cloves
  • 2 - Whole Green Cardamom
  • 1 teaspoon - Garam Masala powder
  • 2 tablespoons - Olive Oil
  • Salt - to taste

  1. Wash the Basmati Rice 2-3 times under running water. Drain all the water and keep the washed rice aside for 30 minutes.
  2. In a non-stick or heavy  base sauce pan heat the oil. Add the cinnamon stick, black pepper corns, cloves and cardamom. 
  3. When the spices begin to splutter, add the chopped onions. Stir well and and cook till the onions are translucent and the raw smell is gone.
  4. Add the sliced mushrooms. Saute and cook till they change color, turn soft and shrink a little.
  5. Add the chopped spinach and kernel corn. Saute and cook for 4-5 minutes.
  6. Add the Garam Masala and stir well.
  7. Add the washed Basmati rice and salt to taste.
  8. Add 2 cups water and stir well.
  9. Bring the water to a rolling boil.
  10. Turn the heat to low and cover the sauce pan. Cook the rice on low heat for 15 minutes. Do not open the lid while the rice is cooking.
  11. Turn off the heat after 15 minutes. Keep the lid on for another 5 minutes.
  12. Open the lid and fluff up the cooked rice with a fork. Serve hot!

Serves - 4
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