Man Rat's Cooking Blog: Vegan

Showing posts with label Vegan. Show all posts

Poori - Fried Crispy Puffy Doughball Of Goodness.

This time on Blog, We are going to be making Fried Crispy Puffy Doughball Of Goodness - Poori.

What's Needed:
We will need the dough that I posted in my last blog post.
Along with a dash of dry flour
Cooking oil.

Prep Work:
Take the dough and make a big golf size dough ball.

Now on a clean cooking surface, sprinkle some dry flour and start rolling the dough ball with a rolling pin. We are looking to form the dough ball into a round shape and the thickness we are going for is about 2 mm thin.

Once that's done, you need to take a deep frying pan or WoK and bring the oil temperature up-to 425 or till you start seeing the oil glisten. Easy way to test if the oil is ready, just drop in a small ball of dough, if it sinks and doesn't come up, let it heat up more, if its too hot, VERY carefully add some cold oil.

Cooking:
very VERY carefully drop in the flat dough disk away from your self. It will initially sink and start puffing, flip it so the other side can also cook. We are looking for the Poori to be light golden brown.

Serving Suggestion:
This goes really well with any savory salty dish, me personally, I love to eat these with chickpeas dish called Punjabi Choleys, but you can have it with any dish you want to eat it with, but please do try to eat it while it's still hot and freshly made.

Video Of This Recipe - You Got It!

Recipes And Requests? You Bet! I will be happy to accommodate your wishes. I have started a cooking series on my ch and this recipes along with many amazing recipes will be pushed out every Friday at mid-night EST -

Ch link - youtube.com/manrat

Take care and enjoy.

Man Rat

Super delicious amazing Red Kidney Beans.

Here is my go-to recipe for super delicious red kedney beans.

What's Needed:
1 cup Dry red Kedney beans.
Cover with water and soak for 5-6 hrs.
Now put them in a pressure cooker with water and salt to taste.
Ration to be used 1 cup dry beans to 3 cups water.

Pressure cook till fork tender or till they are cooked through.

Tarka Prep:
dice 2 medium onion
4-5 cloves of garlic diced
1/2 in of ginger diced
3 medium size tomatos.
3-4 green hot chillies

In a shallow pan, add about 2 table spoon of oil and the pan should be on high heat
add 1/2 tea spoon whole mustard seeds
add 1/2 tea spoon cuman seeds
add 3 bay leads
add 2 black cardmom seeds ( 4 green cardmom seeds can do too).

As soon as you hear the mustard seeds start cracking add the onion and mix it up.

As soon as the onion start looking transluent, add ginder 1st, let it cook for a few seconds, then add ginger and green peppers.
Mix and then add one staranis and 1 1/2 whole dry chillies.

Once the onion start getting golden brown the following dry spices will go in
NOTE: Turn the heat down to low before adding the dry spices!
1 tea spoon Turmuric
1/4 tea spoon kasuri methi
1/2 tea spoon amchoor power
1/2 tea spoon cumin power
1/2 tea spoon salt (Because we did add salt to the beans while they were boiling)
1 tea spoon red chilli powder.

As soon as you start smelling the spices now we need to add the diced tomatos. Add about 1/2 a cup of water, bring the heat up to medium high and cook till the tomatos have cook and are fine.

Now very carefully add the tarka into the pressure cooker and mix well
NOTE: This is the perfect time to taste the salt and spices, add any as need or to taste.

Once the tarka is in with the beans, put the lid back on the pressure cooker and cook for 3 more minutes.

Serving Suggestion::

Ideally, please serve on a bed of boiled rice along with a fresh cut cucumber and sliced tomatoes.

Pita/Roti/Paratha - yes, you can serve it with them too.

Video Of This Recipe - You Got it!

Recipes And Requests? You Bet! I will be happy to accommodate your wishes.

Take care and enjoy.

Man Rat

How To Make Vegan Rolled Tacos Or Vegan Taquitos

What's Needed:

2 - boiled potatos
1 - small onion, chopped fine and split into two equal parts.
3 - garlic cloves sliced.
2 - medium tomatos chopped.
2 - dried chillies.
1 1/2 - Tablespoon all pourpose flour.
2 - Green chillies finely chopped ( you can use jallaponos too)
1 - tea spoon taco seasoning
1 - tea spoon southwestern seasoning
1/2 - block of extra firm tofu, pressed and cubed
Handful of chopped centro
Crushed Black pepper to taste
Salt to taste.
8 - ready made medium size flour torties

Sauce:
Put one part of the onion that was sliced along with 2 sliced garlic, chopped tomatos and dried chillies with 1/4 cup water and grind to fine paste.

To cook the sauce, Add 1 table spoon oil and 1 1/2 table spoon all purpose flour in a small sauce pan and cook till the flour starts changing color.
As soon as that happens add the tomato paste that we just made and a dash of south western seasoning of your choise and salt to taste.
Mix it well, cover the pan and take it off heat so it can rest.

Taco Filling:
Remove the skin from the boiled potato, chop them up into rough cubes and using a fork or potato masher, mash it/mix it with the the other part of the onion, 1 sliced garlic, salt to taste, crushed black pepper to taste, 1 tea spoon taco seasoning, green chillie and a handfull of celentro. Key is to get the potato mashed really well and to get all the ingridientds mixed really well. Do taste the potato mixture at this point and add extra spices or salt to personal liking.

Now cut a block of tofu into half, using a tofu press or plate and try to remove as much water as you can and then chop it into small cubes.

Very gentelly now mix the cubed tofu with the potato filling.

Taco Prep;
Using a microwave or flat iron skillet, heat the taco's so they are soft.

Filling The Taco:
Put the taco on a flat surface and put the filling towards the back (about 2 spoon full) and roll.
NOTE: Once you are done rolling, the end of the rolled taco should be at the bottom.

Cooking The Taco:
In a big sauce pan, add some oil and place the rolled taco's fold side down and cook till they form a slight golden color. While the bottom is cooking, brush some oil on top and using a knife and fork, flip the taco so the other side can also cook.

Serving.
In a salade bowl or a big plate, place the tacos and using a ladel put the red sauce on top. Garnish with celantro or vegan cheese and serve warm.

Video Of This Recipe - You Got It!

Paratha - Crispy, Warm & Super Delicious.

This time on Blog, we are going to be making plane Paratha.

What's Needed:
We will need the dough that I posted in my last blog post.
Along with a dash of dry flour
Olive oil or ghee or cooking oil.

Prep Work:
Take the dough and make a big golf size dough ball.
Now on a clean cooking surface, sprinkel some dry flour and start rolling the dough ball with a rolling pin. We are looking to form the dough ball into a round shape and the thickness we are going for is about 2 mm thin.

Once that's done, put 6 to 7 drops of olive oil right in the middle of the flat dough. Using a spoon spread it. Now fold the sides in so they are overlapping. Now re-roll the dough into a square shape.

Cooking:
Put a flat iron skillet on medium-high heat and carefully put the flat dough paratha on it.

Let it start cooking and once you see the bubble form, filp it and add brush on some oilive oil. Let the other side cook a bit and flip and oil the other side too.

We are looking for the paratha to be nice and golden brown and crispy.

Serving Suggestion:
This goes really well with any savory salty dish and please do try to eat it while it's still hot and freshly made.

Video Of This Recipe - You Got It!

Amazing Atta Dough with multiple uses.

What's Needed:
1 Lb of Whole Wheet Flour.
750 Ml of cold water.
1 tea spoon olive oil

Prep Work:
Put the Whole Wheet Flour into a big bowl and make a well in the middle and 500 ml of cold water.

Now mix the flour and water so the flour starts absorbing the the water and starts forming lumps.
Now comes the part where you have to kneed the dough.

NOTE: remove your rings, make sure to have clean washed hands and to prevent the dough from sticking to your hands, you can put just a little bit of oil on your hands.

Once there are no more lumps left, add dough is getting hard to kneed, add more water so its easy to work with.

NOTE: If you add too much water, no worries, just add some dry flour.

Once done, the dough should be like soft play-dough.

Storage:
Brush a glass bowl with olive oil and make the dough into a big ball and just drop it in. Cover with clear plastic and you MUST allow it to rest for 30 minutes before using.

Cooking:
This dough is a multi tasker, it can be used to make Roti, parath's and pooris.

Video Of This Recipe - You Got It!

Recipes And Requests? You Bet! I will be happy to accommodate your wishes. If you haven't already, do check out my ch youtube.com/manrat as I do push out new video every Friday at mid-night.

Take care and enjoy.

Man Rat

Amazing salty snack. Goes great with Tea or Coffee.

What's Needed:

1/2 Lb of Maida or all purpose flour.

1 Table Spoon of ajwain seeds also known as Carom Seeds.

Salt to taste.

Warm Water about 300 ml.

Cooking oil.

Whole Black pepper corn

Fresh crushed black pepper corn.

Prep Work:

Mix the flour, carom seeds, salt and crushed black pepper corn in a big bowl and slowly add warm oil so the flour is slightly moist. Mix it well and break all the lumps.

To test if the oil is sufficient, take a hand full of flour and try to lump it in a fist, if it stays and doesn't crumble, its enough, if it crumbles, add more oil, if its too shiney, add more flour.

Now, we need to very slowly add warm water to the mix. Add it a bit at a time while needing the dough. The texture we are looking for is that of play-dough or cookie dough. Once done, let the dough rest for 30 min in warm place.

Cooking:

Take the dough and part it into ping-pong size balls, or small golf ball size balls. Now flatten them so they are round, about 3 mm thick and the size should be similar to hokey puck. In the middle now put 1 to 2 whole black pepper corn and press them into the flour disk.

NOTE: Its important that you do poke the flour disk with fork so they don't puff up.

In wok or a big sauce pan, heat cooking oil to about 350 to 360 degrees and fry them at low heat till they are golden brown.

Put on a plate with paper towel to drain the oil and let them cool.

Serving Suggestion:

These go really well with tea or coffee and are a great salty treat.

NOTE: In an air tight container in cool dry place, they will stay well for about 2 weeks.

Video Of This Recipe - You Got it!

Recipes And Requests? You Bet! I will be happy to accommodate your wishes. I have started a cooking series on my ch and this recipes along with many amazing recipes will be pushed out every Friday at mid-night EST -

Ch link - youtube.com/manrat

Take care and enjoy.

Man Rat