GULAB JAMUN

Standard

15

Ingredients needed

For jamun

1 cup vegan bread flour (i used vegan brown bread )

1/2 cup raw almond flour

1/4 cup all purpose flour

2 teaspoon baking powder

vegan milk as needed

oil for frying jamuns

For sugar syrup

1 cup sugar

2 cup water

3 cardamon crushed

few strings of saffron

Syrup Preparation

9

 Boil sugar and water on low flame. Let the sugar dissolve first. Then keep the flame on medium heat, add cardamom powder and saffron and boil the sugar syrup until it becomes slightly sticky.If you touch the sugar syrup between your thumb and index finger, it should be sticky,now switch off the flame.Your sugar syrup is ready.

Jamun Preparation

14 13

Put raw almonds in a mixer jar and powder it as shown in the picture,now almond flour is ready.

12

Now take the bread slices and remove the brown crust as shown in the picture.

11 10

Put the bread slices in a mixer jar and powder it as shown above.Now bread flour is also ready.

8 7

Add almond flour,bread flour,all purpose flour and baking powder in a bowl and knead it to a soft dough by adding vegan milk (i used soya milk).

5

Divide the dough into equal parts and make smooth balls from the bread dough without applying much pressure. The gulab jamuns will turn hard, if you apply too much pressure.
6
Heat oil in a kadai and fry the gulab jamuns on low flame until they turn brown. Keep stirring for even browning. If you keep the flame on high, the gulab jamuns will turn brown faster but the inside will remain uncooked. So fry the gulab jamuns on very low flame.
3 4
Drop the fried gulab jamuns into the warm sugar syrup (ensure that the sugar syrup is warm and not hot or cold).
2
Let the gulab jamuns remain soaked in the sugar syrup for 4-6 hours.It can be served warm or chilled.Now mouthwatering jamun is ready to eat…………..
Advertisements

WHOLE WHEAT MOMOS ( oil free )

Standard

20140629_154335

Ingredients:

(A) For the outer cover:

  • Whole Wheat flour – 1cup
  • Water – as needed.

(B) For the filling

  • 1/2 cup chopped Cabbage
  • 1/2 cup grated carrot
  • Onion – 1 medium
  • Capsicum / Bell pepper – medium 1 no.
  • Green chillies – diced fine – 2 medium
  • Black pepper powder – a generous pinch
  • Grated ginger – ½ tsp
  • Diced garlic – 2 tsp
  • Soya sauce – ½ tsp (optional)
  • Salt – to taste

Method:

For the Cover

Sieve Wholewheat flour with salt. Add  water little by little to make a semi soft dough.Keep covered for 15 mins.

For the filling

While the dough is resting, heat a pan and saute onions, garlic, ginger, capsicum till the onions slightly caramelize. Then add the rest of the veggies and sauté well. Add salt and cook covered for 5 mins.Add the rest of the spices and sauces. Mix well and let the mixture cool.

To make the momos

Divide the dough into 2 -3 large portions. Roll out each portion into a large circular disc, which isn’t too thick or thin. Using a cookie cutter of desired size, cut out smaller discs.

In a smaller disc, spoon out ¾ tsp of the filling, press the filling into the disc and make a depression. Pinch out pleats,bring the pleats to the top and just twist them once, pressing them at the top to seal the filling.

Work with the rest of the dough in batches and keep the remaining dough covered at all times with preferably a slightly moist muslin cloth.

Meanwhile bring a steamer with adequate water to boil,place the prepared momos onto the steamer and steam for 9-11 mins.

Serve the momos hot with tomato chutney.

For tomato chutney

  • 5-6 medium size tomatos
  • 2-4 garlic pods
  • 1tsp red chilly powder or as needed
  • salt
  • curry leaves

Method

Grind all the above ingredients excpet curry leaves and pour the mixer into a kadai and bring to boil for 10mins finally add curry leaves and turn off the stove.Now hot and spicy tomato chutney ready.

20140629_154340

 

WHOLE WHEAT VEGAN COOKIES

Standard

20130529_190813

Ingredients:

* 1 cup whole wheat flour
* 1/4 cup fine sooji or semolina
* 1/2 cup gram flour (Besan)
* 1/4 teaspoon green cardamom seed powder (Elaichi)
* 3/4 cup vegetable oil
* 3/4 cup sugar or per taste
* Pinch of baking soda

Directions

1. Pre-heat the oven to 375 degree.

2. Put sugar,sooji and elaichi in a mixer jar and powder it.

3. In a bowl put all dry ingredients and mix well.

4. Now add oil to the dry ingredients and knead them together to make smooth dough.

5. Now start making lemon size balls with the dough.( Approximately 20 to 30 balls we can make     from this measurements.)

6. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.

7. Place them on a cookie sheet and bake at 375 degrees for about 10 to 15 minutes or lightly gold brown.
8. Remove from the oven and let it cool down.Now enjoy your cookies with coffee or tea.

20130529_194527

 

VEGAN BREAD ( oil free,dairy free,egg free )

Standard

20140622_182435

Ingredients

2 cups whole wheat flour

1 cup all purpose flour

3 tablespoons sugar

2 ¼  teaspoon instant dry yeast

1 ¼ teaspoon salt

½  cup unsweetened soya milk

1 cup warm water or as needed.

Method

Add sugar to warm water, take 1/4 cup of this warm water and add yeast. Cover for 15 minutes.

Whisk together whole wheat flour, all purpose flour and salt.

Add yeast mix to flour mix,and add soya milk and start kneading dough,keep adding remaining water as needed. Stretch the dough with the heels of the palms and knead till a smooth and supple dough forms. This requires a lot of muscle power. Knead for about 8 to 10 minutes.Transfer the dough to an bowl, cover and keep the dough for 20 minutes.

Remove the dough from the bowl to the kneading plate and knead for another 6 to 8 minutes.

Grease one 7 inch x 3 inch loaf pan.

Roll out the dough into a rectangle not bigger than the width of the pan you are using. Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours in a warm place.

Bake in the preheated oven at 190 degrees C for 25 to 30 minutes or till the top turns brown and the bottom of the pan sounds empty when tapped. If the loaf is browning too quickly, tent the loaf loosely with a foil.

Remove from the loaf tin after 10 minutes. Cool in the rack.

 

20140622_184621

VEGAN CHOCOLATE CAKE ( with SPRITE )

Standard

Hey guys i tried this cake on my hubby’s birthday and to my surprise it turned out well and everyone in my family loved it…..this cake is egg free,dairy free and oil free…….

 

 

 

Cake Ingredients

 

1 1/2 cups whole wheat flour

1 cup sugar

1/3 cup unsweetened cocoa powder

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

300ml sprite

1 tsp vanilla extract

Frosting Ingredients

1 1/2 cup soya whipping cream

Topping Ingredients

1/2 cup strawberry jam

1/2 cup cashew bits

1/2 cup vegan dark chocolate vermicelli

1/2 cup cherries

Method

1. Preheat oven to 350 degrees F/180 degrees C and lightly spray 2-8inch round pan with oil. Dust with cocoa powder, shake out the excess and set aside.

 2. In an bowl, mix together flour, sugar, cocoa powder, baking soda, baking powder and salt with a fork, making sure it is really blended together. Add the sprite, and vanilla extract, mix together so that it’s really blended together.

3. Now pour the mixture in cake pan and bake 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely. (I made two cakes to make two layers.)

4. While cooling, prepare frosting by beating soya cream until light and fluffy.(I put the cream in a mixer jar and blended it.)

5. Now take one cake in a tray and start spreading soya cream on top and  then add strawberry jam.Now place another cake on top of it and apply soya cream on top and sides cover the whole cakes with soya cream.

6. Now dust lower half cake with dark chocolate vermicelli and rest half of the cake with cashew bits(see the pic below).

7. Final step add strawberry jam to a paper cone and write your words and then decorate it with cherries.