Sweet Potato chapati

1sweet_potato_roti

BM# 97: Week 2, Day 3
Theme : Vegan recipes

I have been making a whole lot of Vegan recipes for this theme but unfortunately I don’t seem to be able to take pictures. The weather is now bad and before I know it, it’s dark outside and there is no light to take pictures. If I take pictures indoors, the colors don’t come out right. So that’s something I have given up doing a long time back.

Initially i was planning to post the recipe of a vegan cake I had made sometime back. Unfortunately the frosting had butter in it. Coming to think of it, its easy to make a vegan cake, but vegan frosting can be much harder.

Anyway I decided on this sweet potato chapatis for today. It’s been in my drafts folder for a while. My cousin has made this for us when we were in our Velacheri house. I still remember how soft and delicious it was. Mine didn’t turn out to be as good as hers but still it was pretty good. I forgot her recipe so this recipe is from the internet. These chapatis turn out to be very soft. The spice level can be adjusted to your preference. I like it flavored only with chili powder, but you can try adding whatever spices you like.

Read on for the recipe.

2sweet_potato_roti

Recipe adapted from: Archana’s kitchen

Sweet potato roti:

  • 1 cup cooked and mashed sweet potato
  • 1 cup wheat flour
  • 1.5 teaspoon red chili powder, or per taste
  • Salt as needed

Method:

    Pressure cook sweet potatoes. Once completely cooked and cooled down, peel and mash them. For every cup of wheat flour, add one cup of mashed sweet potatoes.
    In a big mixing bowl, add the mashed sweet potatoes, flour, chili powder and salt. You can add a teaspoon each of cumin seeds and ajwain(carom seeds) too, if preferred. Mix everything and make a smooth and soft dough, sprinkling water as needed to bring the dough together. Don’t add too much water in one shot, add a little at a time, mix in and add more if needed.
    Once the dough comes together and is soft and not lumpy anymore, cover the bowl and leave it to rest for 10-15 minutes.
    Make chapatis. I suggest watching a video in YouTube if you are not familiar with the making chapatis.Serve with pickle or a curry of your choice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

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Almond Pulp Energy Bites

BM# 97: Week 2, Day 2
Theme : Vegan recipes

I feel blessed that no one in my family has any food allergies. When my niece was born, there was a doubt whether she was lactose intolerant, but thankfully she wasn’t. They had switched to almond milk for a while but now everyone is back to normal milk and a normal diet.

For a lot of Indians, vegetarian diet is not a big deal but switching to a vegan diet is not easy. Given the affinity for yogurt and ghee, it’s a difficult switch. Growing up, me and my brothers never used to drink milk. No coffee, no tea and no milk with the malt based drinks like Boost or Bonvita. But we used to have a lot of yogurt and ghee everyday. My brothers still don’t drink tea or coffee but I started that habit about a decade back.

For whatever reasons you are choosing a vegan diet, milk is the first thing that we miss. Now a days there are so many dairy alternatives you can pick from the supermarket aisle or even better, make your own nut milk at home. Like the almond milk here. And the residual pulp can be made into a healthy bite with dates and oats.

Read on for the recipe.

Almond milk

  • 1 cup almonds
  • 4 cups water*
  • Method:
    1. Soak almonds for at least 10-12 hours or up to 2 days.
      Drain the water and grind the almonds with 4 cups of water until the nuts are completely mashed up and very smooth.
      Strain using a filter lined with a cheese cloth. I used a handkerchief for this.
      Gather the cheesecloth around the almonds and twist and squeeze out as much of milk you can.
      Refrigerate the almond milk in a sealed container and use with in 2-3 days.

    Note:

    *You can reduce the milk to 2 cups for a thicker almond milk.

    *You can add a tablespoon of maple syrup along with the almonds for a sweetened version.

    *The almond pulp can be added to oatmeal,

    Almond Pulp Energy Bites

    Recipe source: Simple Sweet Vegan

    • 3/4 cup oats
    • 1/4 cup chia seeds
    • 2 tablespoons cocoa powder
    • A pinch of salt
    • 15 dates*
    • 3/4 cups almond pulp leftover from making almond milk

    Method :

    1. Pulse the oats, chia seeds, cocoa powder and salt in a food processor until they resemble sand.
    2. Add the almond pulp and dates. Pulse until everything combines and forms a ball.
    3. Take it out and use a tablespoon to scoop out the dough and roll into a ball. I got about 15 balls of this size.

    *You can soak the dates ahead in hot water for sometime if you prefer. That would make breaking it down a little easier. Drain and use in the recipe.

    *You can add a tablespoon or two of almond milk or water to combine everything if the dough doesn’t stick together.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

    Instant Pot Ginger Almond Oatmeal

    BM# 97: Week 2, Day 1
    Theme : Vegan recipes

    When I bought Instant Pot almost three years back, a friend of mine told me that I would stop using my regular pressure cooker shortly. I didn’t believe her for a single minute – How could I? I had been using my stove top pressure cooker for almost 2 decades! There was not a single day I wouldn’t use the cooker. So…No. No way that I would stop using my stovetop cooker.

    Fast forward a couple of years and I can see what she meant. I have ditched my stovetop cooker for its electric counterpart. The only time I use the old one is when instant pot is not free.

    I have resisted buying cookbooks for instant pot till now. Between the library and the internet I have never felt a need for it. But these books always have a long waiting period at the library. And now, there are so many Instant pot cookbooks just for Indian cooking that I finally felt compelled to buy one :D. I ended up buying The Essential Indian Instant Pot Cookbook and I absolutely love it.

    This recipe is from the book and I have made it with homemade almond milk to make it vegan. Pressure cooking oats is not something I have done before and I couldn’t believe how creamy it turned out to be. I have already made this a couple of times and I love the taste and the texture a lot. Ginger, almonds, saffron and cardamom with oats…oh it’s delicious!

    Recipe source: The essential Indian Instant Pot

    Ingredients:

      1 cup rolled oats
      2.5 cups almond milk, divided
      1 tablespoon brown sugar
      1 teaspoon grated ginger
      1/2 teaspoon ground cardamom
      A pinch of saffron
      A pinch of salt
      1 tablespoon each almonds and walnuts

    Method:

    1. Add a cup of water inside the instant pot and keep the trivet inside.
    2. Keep 1 cup of milk aside. Add everything else into a steel bowl or Pyrex bowl that will fit inside the instant pot. Give a stir to combine everything and place the bowl in the trivet.
    3. Secure the lid and make sure it’s in sealing position. Set the timer for ten minutes in Manual setting. Let the pressure release naturally.
    4. The oatmeal would be thick. At the time of serving, add in the reserved cup of milk and mix everything. Serve with a teaspoon of maple syrup if desired.
  • Note:
    • You can use pot in pot method or cooking everything directly in instant pot.
    • If using regular cooker, about 8 whistles would do.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

    Brigaderio – Brazilian chocolate truffles

    BM# 96: Week 4, Day 3
    Theme : Southern Hemisphere

    On Day 3 of Blogging under recipes from countries in Southern hemisphere theme, I am here with a dessert. Brigaderio are chocolate fudge/truffles made from condensed milk and cocoa powder. It’s a very popular dessert in Brazil and is extremely easy to make.

    I have followed the instructions and recipe from Easy and Delish. You can check out the videos by Tasty too where they share more flavor ideas. I have tried the cocoa version here.

    All you need to do is cook, stirring constantly, condensed milk, a little butter and cocoa powder. In about ten minutes, the mixture will become shiny and start to pull away from the sides and bottom of the pan. The cooking part is over! The next part is harder though – the waiting time! You can refrigerate the mix to cool faster but even then you are looking at at least 30 minutes. Once it cools down completely and then all you need to do is roll it into small balls and serve.

    The serving size is a little difficult to generalize since it would depend on the size of the truffles. If you take bigger scoops to make the balls, then you would have lesser number and if you stick with smaller scoops you will have more truffles. I got around 11 truffles, each slightly smaller than a golf ball.

    Ingredients:

    • 1 (14oz) can condensed milk
    • 4 tablespoons cocoa powder
    • 2 tablespoons butter
    • 1 teaspoon vanilla extract
    • Chocolate sprinkles for decoration

    Method :

    1. In a thick bottomed pan, add the can of condensed milk and cocoa powder. Mix well until no lumps remain. Add butter.
    2. Heat this mixture, stirring continuously, until it becomes shiny, thickens and starts to pull away from the sides and bottom of the pan. It takes about 10 minutes. When you run the spoon in the middle, you would be able to see the bottom of the pan. It should take a couple of seconds for the fudge mix to come back together.
    3. Take off the heat at this point and add the vanilla. Transfer to a greased plate and refrigerate for 30 minutes or leave them at room temperature until it’s completely cooled down. At that point, grease your hands and roll them into small balls. Dredge carefully on top of chocolate sprinkles to coat and serve on mini cupcake liners.

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#96