No Fry Dahivada (Lentil dumplings dunked in lush yogurt)

No Fry Dahivada (Lentil dumplings dunked in lush yogurt)

GUEST POSTER – Recipe courtesy and by approval of Archana
Guest Blogger: Archana    Link: Original Post
Here we are, just 5 days back from an incredibly adventurous summer in India and Italy. I have SO much to share with you all so stay tuned for all of the vacation inspired recipes to come. In midst of the jet lag, the loads of laundry and other things I’ve been craving something cool and comforting. Something that will extend my memories of our Indian summer. Only one thing comes to mind…
No Fry Dahivada
gueset post  BLOG thank you

Es's Vegan Rusks

Es's Vegan Rusks

ess-vegan-rusks
Mix together and let sit for ± 10 minutes to thicken up
600 ml Almond milk  ***
4 teaspoons white vinegar
Add the following to the milk mixture and mix well
1 cup canola oil
1½ cups sugar (you can use up to 2 cups, if want it sweeter)
Mix together
8 cups whole-wheat flour
16 teaspoons baking powder
1½-2 teaspoons salt (see note below re salted pumpkin seeds (*), then use less salt)
2 teaspoons baking soda
8 Weetabix – rub between your hands to form crumbs and mix with the dry ingredients
1 cup rolled oats
Optional
1 cup Sunflower seeds, sesame seeds, raisins or any other seeds or mixture you like.
Our preference: pumpkin seeds or sunflower seeds and I use 1 cup of seeds per recipe. When using pumpkin seeds (*), I use the salted ones, as I always have it in the house just to munch on. In such a case, I will reduce the salt to 1½ teaspoons.
Make a well in the dry ingredients, and add the wet ingredients and mix thoroughly, until no more flour or dry spots visible.
You can use a big wooden spoon to mix and scrape the excess from the side of the bowl.
Spread the bottom of your pan with oil, or use anything like ‘spray and cook’ or  ‘pam’ and transfer the mixture to your pan and then flatten it with oily hands and mark out the size of the rusks by cutting through it.
Bake for 18-20 minutes at 400 degrees F, and it should have a nice brown baked color and when inserting a baking pin it should come out clean.
When ready, take out of the oven and let it cool down, preferable let it sit for and hour or two, then break open the pieces and place it on a cooling rack which you place in a baking tray and dry overnight at 200 degrees F or till it’s properly dried out (say 4-5 hours).
Let it cool down, and then store in an airtight container, or pack in zip lock bags and enjoy.
*** Note:  You can also make this Non-Vegan: Use regular buttermilk and omit the vinegar.
Prepared, tried and tested by:  Es Slabs

Es’s Vegan Cookies

Es’s Vegan Cookies

trh-ess-vegan-cookies

Ingredients:
500g medjool dates
2 medium ripe bananas
4 Tbsps. almond butter
1½ cups almond meal (ground from raw almonds)
2½ cups rolled oats
Optional: ¼+ cup raw pumpkin seeds (or any other dried fruit or nuts, even dairy-free chocolate chips).  I reserved the chocolate for decoration.

Instructions:
Soak dates for 10 minutes in boiling water and drain, by pressing all the water out with a spoon.  This will also help to mash the dates.
Mash bananas with a fork and add to the dates and mix through.
Add almond butter and mix until well combined.
Add the almond meal and rolled oats until you have a nice dough consistency. It will be kind of wet and sticky: it’s fine, not to worry!
Add a ¼+ cup of your mix-in of choice. Chill dough for 10 minutes and preheat oven to 350F.
Scoop out ±12.5ml (1 tbsp) amounts of dough.  You can form balls or merely arrange the blobs on a parchment lined baking sheet. It will not expand so place them closer together, although not touching.
Bake for 15-20 minutes or until golden brown and firm to the touch.
Remove and let cool down in the pan, then transfer to cooling rack.
You can store the leftovers (if you have any left) in an airtight container for several days, or even store it in the fridge or freezer.

I made 42 cookies.

Source: Unknown, from my archive
Modified, prepared, tried and tested by: Es Slabs

Irene’s Braised Spinach with Green Peppers

Irene’s Braised Spinach with Green Peppers

trh-irenes-braised-spinach-with-green-peppers

With the fasting period around the corner….just sharing a vegetarian recipe ….enjoy

Fry 1 onion in a little oil of your choice (coconut, olive, etc.)
Add 1 tsp crushed dried chillies,
1/2 tsp jeera seeds and
1 tsp crushed garlic.
Add 1 bunch cut & washed spinach (feel free to substitute with any herbs of your choice) and cook until liquid is almost dried up.
Add sliced green peppers and cook until all water is dried up (2-3 mins).
Season to taste.
Serve with roti / rice / bread / cauliflower rice.
P.S. my red chillies are just a garnish

Prepared, tried and tested by:  Irene Dasari

Irene’s Spicy Vegetarian Stir-Fry with Pasta

Irene’s Spicy Vegetarian Stir-Fry with Pasta

trh-irenes-spicy-vegetarian-stir-fry-with-pasta

Boil 500g pasta of your choice according to packet instructions.
Rinse and keep aside.
Heat a large non-stick pan and add 1kg of your favourite frozen stir fry mix (I used Asian). Cook on the highest heat from frozen, stirring continuously.
Once the liquid is almost dried up,
add 125ml olive oil,
1 tbs each of kashmiri chillie powder,
Robertson’s rustic garlic and herb spice &
Robertsons spice for roast potatoes.
Continue to stir fry until all the water is dried out.
Switch off the stove and add the cooked pasta and half cup of hot sauce of your choice
(I used the hot Nando’s sauce).
Mix well and serve as a main or side dish.

Prepared, tried and tested by: Irene Dasari

Sureka’s Mixed Vegetable Curry

Sureka’s Mixed Vegetable Curry

TRH Sureka's Mixed Vegetable Curry

6 yams (madumbi) peeled washed and halved
2 large potatoes peeled and quartered
1 cup green beans sliced
1 cup boiled beans
3 gem squash washed halved and seeds removed
Salt to taste
1 onion diced
1 tomato diced
2 teaspoons chilli powder
1 teaspoon coriander powder
1 teaspoon turmeric powder
1/2 teaspoon jeera powder
1 tablespoon curry powder
2 green or red chilli

Heat 2 tablespoons of butter ghee or oil
Add onion with a sprig of curry leaves and two cinnamon sticks
When onion browned add yams, green beans, spices, tomatoes and salt
Cover and cook for twenty minutes then add boiled beans, gem squash and potatoes
Add a 1/4 cup of water, cover and cook on medium heat until gems and potatoes are done.

Prepared, tried and tested by: Sureka Jaichund