Appetizers
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Spicy and Sweet Tofu
Tofu is every vegetarian/vegan’s big hurdle. It can be bland and everyone tells you “it tastes great if you cook it right”. I’ll tell ya what… I didn’t think that rule applied to me. I was so so wrong. My dad was looking for better ways to get more protein and we bit the bullet and tried a bunch of tofu recipes. I made this tofu as a side dish that can be combined with a bunch of different things. You can eat it mixed into some rice, you can have it as a side with a serving of noodles, you can stir in some vegetables and make it a…
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Desi Chex Mix
Chex Mix is one of those all time party snacks that become popular right around Christmas time. I’m not sure where the tradition really starts but I’m not complaining! Since I have been trying to eat less dairy and gluten I wanted to make a unique mix that is completely vegan and gluten-free. To achieve this, I utilized Rice Chex and Corn Chex. I wanted to make something that is a hybrid between the Classic Chex Mix you all know and love, and the cereal chevdo I grew up with. I kept the classic elements of the Worcestershire sauce and pretzels, and I added the Indian elements of traditional tempering…
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Masala Popcorn
Popcorn is a sacred tradition in my house. There is one version that is my go-to in a pinch, and one for when I have some time to sit and prepare. This recipe is for my super quick popcorn fix. I typically reserve this popcorn for when my sister has decided on an impromptu movie and she’s already reaching for the remote. The spice mix is very simple and utilizes a lot of Indian spices. I also go heavy handed with the sugar rather than the salt and it might seems counterintuitive but trust me on the sugar ration. it is definitely correct. I also decided to go ahead and…
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Garlic Herb Focaccia
Bread making is a skillset that I will be taking with me from 2020 into this new year. I have made pita, focaccia, naan, and took a failed stab at sourdough. Maybe sourdough starter and I were never meant to be. I might need to to work harder on our relationship, who knows. What I am excelling at are the quick bread recipes. This brings me to this focaccia recipe. My family doesn’t believe in the simplicity of just flour, salt, yeast, and water. Everything has to be a little spicy with specks of color and flavor that you can see. This bread turned out so nice and garlicky. It…
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Idli Manchurian
Idli Manchurian is the perfect blend of crispy, soft, spicy, sweet, and tangy! The vada are made from leftover Idli they make the perfect sponge for the gravy. The manchurian gravy is perfect you can use it with cauliflower or any other veg. manchurian recipe! My mom made this recipe after making way too many Idlis one day and we needed a way to use them up! This is a great meal to use up any extra veggies (or condiments honestly!) Putting this together is snap. The most time intensive thing is probably frying up the Idlis. Once those are done you want to toss them in the gravy while…
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Warm and Soft Idlis
Hittin’ ya back with another classic: Idlis! Earlier this month I posted my sambar recipe. A lot of things can be eaten with sambar so I decided to go full on and post Masala Dosa earlier this month followed by Idli! The reason Idli is coming out as a #BhaktaBasics recipe is because it’s able to be upcycled into something new later on! For now let’s start with the basics of this dish. Idlis are essentially steamed rice cakes that can be served with chutneys and sambar. You will need a special steamer to make this dish. Most Indian grocers will have them but you can also find one on…
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Dabeli Pizza
Dabeli Pizza is great for a no-rush, lazy Sunday kinda day. These are lots of fun for kids and adults alike and make for a great addition for your normal chaat line up. This recipe is great for using up extra things you have in the fridge. The paratha dough is from my Aloo Paratha recipe, the filling is from my Dabeli recipe and all the toppings can be a great way to use up chutneys and herbs from the fridge! The idea has all of the key flavor notes that you look for in great chaat food, but it is a little more portable. The best part is that…
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Jalapeño Cream Cheese Wontons
Wontons are a must, whenever my family makes Indochinese food. My little cousins now make an assembly line all the way down our island to make these little pockets of joy. The best thing about these is that they’re super freezer friendly! Just make a bunch, freeze them on a sheet tray, and then put them back in a Ziploc bag! You have them ready to go whenever you’re ready! You can easily make this with plain cream cheese for little kids, or add in more spices to change it up however you’d like. I have also seen people pipe peanut butter and chocolate to make dessert wontons. This recipe…
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Bruschetta
My mom is a bruschetta super fan, back in the day she had some at CPK (I know.) and it was a wrap. She asks for these every time we make pasta, it’s super quick and poppable as an appetizer and it’s great to make in advance! If you make the bruschetta topping in advance, drain the excess liquid before topping your crostini’s. I made this bruschetta with homemade baguettes from Binging with Babish. The recipe was super easy to follow and the end result was AMAZING! I can’t wait to make it again, it was so worth the wait. Definitely check out his page if you want to do…
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Garlic Knots
These semi-homemade garlic knots are a breeze to make on any night of the week. They are great pop-able sides to any meal, and they’re sure to make kids and adults happy. I like to serve garlic knots hot out of the oven with a sprinkle of cheese over the top! It is definitely worth it to add in a couple of extra minutes on the oven to get that wonderfully crispy top. Also, you can bake these in a cast iron pan with some extra garlic butter on the bottom and then mix in your favorite sauce to make a garlicky dipping sauce! The possibilities are endless!
