I have always loved pudla. One of my earliest memories is sitting on the kitchen worktop as a toddler, eating hot pudla as my mum made them. I am naturally a more savoury-oriented person, and pudla fulfil my cravings for a quick, crispy, filling snack.
These pudla are gluten free, quick to make and so versatile; you basically add in whatever you have/fancy! I often use them as a way of using up any veggies in my fridge. Or equally, as a simple meal for those times when I don't have any veggies in my fridge!
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This naan bread is a winner. 2 ingredients, 5 minutes to prepare and not long to cook either. Since learning how to make this naan bread, courtesy of @nishascookingagain, I have made it several times - and there are never any naan left over as my husband and the kids love them! I altered the original recipe to make the naan bread vegan friendly and it works a treat.
This dish started out as Feijoada, but transformed into a rice dish as I realised that I didn't have any black beans, did have tinned jackfruit and also had 2 kids who wanted to eat rice.
The Feijoada will have to wait - but this Dirty Rice is a winner for sure! I was inspired by the recipe by momsdinner.net and adapted this to make it vegan friendly. Filled with nutrients, it is a one-pot dish packed with flavour and easy to make. This Chana Bateta - or chickpeas and potato curry, is a classic dish. It is simple to make, and very tasty! It may look like a long list of ingredients, but the majority of these are the basic spices you would find in a traditional Gujarati spice tin. Other than that, all you really need is a tin of chickpeas and a couple of potatoes. You can add/reduce spice to suit your taste. I served with vegan homemade naan which only requires 2 ingredients! You can find that the recipe here.
These cakes are absolutely scrummy. I've been making them practically everyday!
It started when I wanted to try out some baking in our new oven...and what a result :D everybody loves these - and they don't have any dairy in them (unless you use milk chocolate), which is a bonus! I found the original recipe here. It makes around 36 cupcakes, but I reduced it to 12 and added a few extras... 125g plain flour 130 caster sugar 15g cocoa powder 1/3 tsp salt 2/3 tsp bicarbonate of soda 2/3 tsp vanilla essence 2/3 tsp vinegar 60ml oil (I used sunflower oil) 165ml cold water Handful of chocolate chips/mixed nuts - optional Melted chocolate for topping - optional Finely chopped almonds for topping - optional
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