Please visit us on recipes.ourfoodprint.com, for these recipes and many more! 

Mock meat - manglorean mutton curry recipe

Please visit us on recipes.ourfoodprint.com, for these recipes and many more!

Serves 4

Prep time : 45 mins

1. 2 cups soya chunks boiled and drained well
2. 2 potatoes par boiled and cut in cubes
3. 1 large onion chopped
4. 2 tsp fresh grated ginger
5. 2 tsp fresh crushed garlic
6. 3 large tomatoes chopped
7. Salt to taste
8. 1 tbsp coconut/rice bran/safflower oil

To grind

1. 6-8 spicy red chillies (depending on your tolerance for spice)
2. 10-12 non spicy red chillies
3. 2 heaped tablespoons coriander seeds
4. 1 heaped tsp jeera seeds
5. 1/2 tsp pepper
6. Large pinch of ajwain and methi seeds
7. 1" cinnamon
8. 2-3 cloves
9. 1 star aniseed 
10. 1/2 coconut grated
11. 6-7 cloves garlic
12. 1/2 tsp turmeric powder
13. 1 tbsp tamarind

Roast ingredients 1-11 on a slow flame, stirring regularly till the coconut starts becoming light brown and spices become aromatic.

Do not roast till it gets too burnt/dark brown.

Grind this, with tamarind, turmeric powder and a bit of water till very fine.

Check the taste, if its too spicy add some more tamarind to even it out

In a large thick based pan heat oil and fry onions till it becomes transparent

Add ginger and garlic and stir fry for another couple of minutes

Add tomatoes and fry for 1-2 minutes

Add soya chunks and potatoes and fry on a medium flame till potatoes are almost cooked

Add the ground paste and salt and fry for 2-3 minutes

Add enough water to cover soya chunks and potatoes and boil for 2-3 minutes. 

Reduce flame to medium and cook for 10-15 minutes. 

If you prefer to have more gravy add some more water and cook, if its too spicy coconut milk could be added.

This dish can be served with dosas/ pau/ brown rice.

Shepard's pie Vegan

This vegan shepherds pie is always a major hit... :) Please visit us on recipes.ourfoodprint.com, for these recipes and many more!

Vegan shepherd's pie

Ingredients

• 4 large potatoes boiled
• 2 tsp olive oil
• 1/4 cup soy milk

For Filling

• 4-5 crushed peppercorns to taste
• 1 onion, diced
• 1 tbsp vegetable oil
• 1 ½ cups soy chunks boiled
• ½  cup green peas
• ½ cup carrots chopped fine
• ½ cup mushrooms chopped fine (optional)
• 6 -7 cloves garlic minced
• 1 tsp oregano
• 2 minced green/red chillies (optional)
• 1 tsp Tabasco sauce

Preparation:

Boil, drain and squeeze the water out of the granules thoroughly

Grind it for minute, make sure it doesn’t become too fine.

Pre-heat the oven, and mash the potatoes with the olive oil and soy milk.

Add a bit of salt and pepper, to taste.

Heat the oil and saute the onion, carrots and peas for a few minutes, until tender.

In a large mixing bowl add all the ingredients of the filling and combine

Pour into a pie pan or baking dish

Spread the mashed potatoes over the veggie mixture

Bake for 30 to 40 minutes till the mashed potatoes turn golden and crisp.

Serve hot with garlic bread

Bhindi / Okra simple and fast recipe

Okra/Bhindi is one of those veggies that is a favorite with many many people. There are many Indian recipes, but typically they require frying it. It takes away all the nutrition, which is why I prefer to cook it this way. Very simple to make and is quite yum... :) Please visit us on recipes.ourfoodprint.com, for these recipes and many more!

Simple healthy bhindi/okra

1/2 kg bhindi/okra 
2 green chillies slit lengthwise
1 tsp mustard seeds
1 sprig curry leaves
Pinch of hing (asofateoda)
1-2 red chillies broken into halves (optional)

1 tsp coriander powder 

5-6 cloves of garlic crushed

1 tsp oil

Salt to taste

Cut the bhindi into slanted 1" pieces

Heat oil in thick bottomed pan

Add the mustard seeds, and heat it on a medium flame till it starts popping

Add the red chillies, curry leaves, hing and fry for a minute

Add the coriander powder, mix well.

Add the bhindi, salt and green chillies. Fry on a medium flame for a couple of minutes

Reduce the flame to minimum, cover and cook till the bhindi is tender, stirring occasionally.

Once it is cooked, (still retaining the green color) add the crushed garlic and mix well.

Serve with dal and rice/chappatis

Spicy Tindli/Gherkins recipe

Tindli is one of my favorite veggies, of the many styles of preparing it, this one I like best. Once again really easy to make and quite yummy with dal and rice or chappatti's.

Please visit us on recipes.ourfoodprint.com, for these recipes and many more! 

Prep Time : 10 -15 minutes

Ingredients

1/2 kg tindli/gherkins

2 green chillies slit lengthwise

1/2 tsp mustard seeds

1 tsp mustard seeds
1 tsp urad dhal
1 sprig curry leaves
Pinch of hing (asofateoda)
1-2 red chillies
1 tsp red chilly powder (or to taste)
1/2 tsp coriander powder
5-6 cloves of garlic crushed
Salt to taste
1 tsp coconut oil or oil of your choice



Boil the tindli with green chillies and salt to taste, in a cooker with enough water to just cover it.
As soon as the first whistle goes off, remove from flame and open cooker as soon as possible to avoid veggies getting overcooked.
Drain it and run room temperature tap water over the tindli.
Heat oil in thick bottomed pan, and add the mustard seeds.
Heat on medium flame till it splutters, add urad dal, curry leaves, red chillies, crushed garlic, hing and stir fry for a minute
Add the chilly and coriander powder, mix well and add the boiled tindli
Mix well and heat on medium flame for around 2-3 minutes
Remove from flame, and serve hot.