Easy and Wildly Inauthentic “Tilgul” (dairy-free, gluten-free sesame energy bites)

(jump to recipe)

Every other year or so I have attempted (and failed at) “Tilgul” – a sweet treat made with sesame seeds (“Til”), jaggery (“Gul”), coconut and a whiff of cardamom, sometimes rolled into balls (“Laddoos”), or formed into bars. There’s many different kinds too, with different levels of complexity (and corresponding failure rates). Some varieties are fudge-y and moist, while others are crunchy and almost brittle-like.

No matter the way, I find it tricky to make Tilgul at home especially with the variation in the jaggery available in the US. It seems to have a lower moisture content sometimes, and other times it liquifies too fast and hardens into a rock. It’s not that my Tilgul attempts have been complete disasters, but they haven’t been as perfect as they should be, or could be (unless you call dismantling it and eating it like granola with your cereal a success).

Continue reading “Easy and Wildly Inauthentic “Tilgul” (dairy-free, gluten-free sesame energy bites)”

Vegan Rose and Pistachio Cake

(jump to recipe)

As much as I love vegan cake recipes, many times they involve strange ingredients (like flax eggs instead of regular eggs, or things like tapioca starch, and so forth). It’s most likely my ignorance on the matter because folks make wonders with these things, but my problem with them is the fact that they are substitutions, and not organically vegan.

I usually draw the line at using an extra banana or two instead of eggs in a banana-based baked good, like a banana bread, or a double chocolate banana bread, or pancakes and waffles, but beyond that I don’t find it appealing at least at this point. Which is why I was so happy to find this inherently vegan cake recipe in a handout I got at a cooking class somewhere in the Caribbean, and then spotted a variation of it on smitten kitchen!

Continue reading “Vegan Rose and Pistachio Cake”

Vegan Chai-spice Pumpkin Bundt Cake

(jump to recipe)

I wasn’t the biggest pumpkin purée fan all these years, and the culprit was definitely its association with cinnamon and “pumpkin spice”-everything. I don’t hate cinnamon but in the US, like clockwork, everyone craves cinnamon come September and it just don’t stop until New Years!. Anything made with pumpkin purée (store-bought) is just a cinnamon-scented assault.

But then I made pumpkin purée at home for the first time (thanks Instant Pot!) and ate a small portion of it warm, drizzled with coconut butter and just a dusting of cinnamon+nutmeg, and I was converted. I made pancakes with it, these brownies were wonderful too (vegan and gluten-free!), and then felt ready to graduate to cakes.

Continue reading “Vegan Chai-spice Pumpkin Bundt Cake”

Garlic Whipped Parsnips

(jump to recipe)

As someone who routinely dreams of sleeping on a pillow made of mashed potatoes, the carbs add up. I think they add up even if I’m innocently thinking about potatoes; one doesn’t even need consume them.

So one must look for alternatives that are lower in carbohydrates, still good with respect to fiber, and yet don’t taste like pressed sawdust. Parsnips happen to live in just that precise neighborhood, and in the winter months, are just begging to be enlisted to be whipped into perfection. Lower in calories, higher in fiber, a slightly sweet taste – if I wasn’t a potato-head I would switch to them permanently. Just kidding!

Continue reading “Garlic Whipped Parsnips”

Chickpea Stew with Coconut Milk, Spinach and Turmeric

(jump to recipe)

Ever since Alison Roman’s “The Stew” became all the rage on Instagram last year (have you made her cookies “The Cookies” yet?) I have been obsessed with this stew. I’ve made it several times with my own tweaks and updates, and verbally shared the recipe with many. I also typed up my version of the recipe for my mom few months ago, when I should have just written this post to make it easier to share.

Because, The Stew is absolutely worth sharing and making, and making again! It is so nourishing, indulgent, warm and satisfying, not to mention easy, quick enough for a weeknight and do you see how gorgeous? Over the past year, I’ve made it with canned vs home-cooked chickpeas (garbanzo beans), with canned vs boxed (lite) coconut milk, in chicken broth vs vegetable broth vs water, with kale vs spinach vs chard, and inhaled it with grilled naan, or basmati rice, or just by itself. It is vegan, vegetarian, dairy-free, lactose-free, gluten-free, and definitely one of the best things I’ve learnt to make from Instagram.

Continue reading “Chickpea Stew with Coconut Milk, Spinach and Turmeric”

Bhadang (savory rice snack)

(jump to recipe)

Please welcome Bhadang, the puffed up cousin of the Pohyacha Chivda! The process for both these “chivda” recipes is similar – toast the puffed or paper-thin flattened rice, fry up some salty goodies, make a tempering, toss everything together – but they have distinct flavor profiles. You might say that Pohyacha Chivda is the milder, well-behaved, buttoned-up cousin with a great balance of flavors, and Bhadang is wilder, spicier (uses red chili powder instead of chopped green chillies), bolder (fried garlic!) and more rustic.

The version shown here is mild, since I am making it for a crowd, but back in India I have seen Bhadang that is fiery red and irresistable!

Bhadang employs puffed rice, or murmura, or churmura, as opposed to the flattened rice flakes used in Pohyacha Chivda. Murmura is typically the base in Bhel Puri, a popular Indian street food item! This recipe also calls for Metkut, a very special, Maharashtrian roasted-lentil and spice mixture, which may be difficult to track down in the US, and in the worst case, can be skipped. Please do not substitute with Garam masala or Chaat masala, though!

Continue reading “Bhadang (savory rice snack)”