Monday, March 30, 2020

Vada Pav

Mumbai's popular street food; Vada Pav. Flavorful potato filling and sweet and spicy chutney in soft and fluffy buns. 


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Vada Pav, the most popular street food of Mumbai can be found everywhere in the city. From street vendors to restaurants and from movie theatre to fairs and events; Vada Pav is everywhere. 

The word Vada in Vada Pav means deep fried potato patty and of course Pav is nothing but a dinner roll. So both of those put together and served with a spicy and sweet chutney and deep fried chili; we get the complete Vada Pav from Mumbai.


Vada Pav is best enjoyed on the streets of Mumbai; where the vendor makes fresh vadas and serves them with the pav and chutneys. 

The BEST vada pav in my opinion is in Parle, outside Mithibai College. In fact a chain called Jumbo Vada Pav has come up with LOTS of options like cheese vada pav, schezwan vada pav etc! They are super creative and delicious!

When you make Vada Pav at home; you can enjoy them for snacks or as a complete dinner!



What you need to make Vada Pav


The recipe for Vada Pav has two main components; vada and pav. 

For the recipe I have used store bought garlic chutney and made my own cilantro chutney and sweet tamarind chutney.

The pav bread used in the recipe is homemade too. However, the same can be bought from the store too. 

Dinner rolls work well for the recipe but pick the ones that are not very sweet. They will make perfect Vada Pav. If you want to make your own; try this recipe.

Coming to the Vada, the main ingredients are potato, chickpea and spices. Boiled potatoes are tempered with Indian spices and dipped in a seasoned chickpea flour batter and fried. 

Most of the ingredients for this recipe are easy to find in the pantry or the Indian store. However if you cannot find a couple of ingredients, you can still make the recipe without compromising on the taste.  


The most important ingredients in the vada filling are potatoes, chili or similar spice, salt, sugar and lemon juice. Other ingredients like asafetida, curry leaves or urad dal can be left out from the recipe.



How to serve Vada Pav


Once you have all the ingredients in place and have followed the recipe below to make the vadas, it is time to serve them. The components that make the recipe even better are DEFINITELY the chutneys. 

A dry garlic chutney is the star of the recipe. Spicy, tangy and garlicy, this chutney can be made at home or store bought. Here I used the one from the store. 

Adding some sweetness in the recipe is the dates tamarind chutney. Made using basic ingredients like dates, jaggery and tamarind this chutney is a MUST have for chaats and works well with vada pav too.

The perfect way to add moisture and spice to vada pav is the Green Cilantro Chutney. Check out this recipe to make your own. The same can definitely be bought from the store too.

What is Vada Pav without some Chai? A glass of masala chai completes the street food feel of vada pav and tea. One of the BEST combinations for a rainy day or otherwise; this street snack can now be enjoyed right in your home! 



Variations


As I mentioned above, Vada and Pav make the IDEAL combination. However, once you have the vada ready, it can be used in multiple ways. Just dip the vada in spicy cilantro chutney and make that a snack.

Break the vada into pieces and top it with chutneys and sev to make a quick vada chaat.

Another popular variation is to make Chura Vada. When you fry the vadas, small bits of chickpea flour end up in the oil and get fried. These fried chura are served in the pav with chutneys. This chura pav is really popular too.

Looking for a non fried version of Vada pav? Try this BAKED Vada Pav then! It tastes superb and has no deep frying involved!  

Other Mumbai street snack recipes


Mumbai is very popular for its street food. There are SO many amazing dishes to try. If you would like to try some, here are my favorites: Kanda Bhajji: Crispy Onion FrittersMumbai Tawa PulaoVegetable and Cheese Grilled SandwichPanipuriPav BhajiMisal PavBhel PuriMasala ToastKutchi Dabeli.



Ingredients


For the Vada


Potatoes 4 medium 
Ginger 1 inch piece
Garlic 3-4 cloves
Green Chili 2
Curry Leaves 5-6
Asafetida a pinch
Urad Dal 1/2 tsp
Salt 1 tsp
Sugar 1/2 tsp
Lime
Oil 2 tbsp
Cilantro 1 handful

For the Batter

Rice Flour 1 tsp
Turmeric Powder 1/4 tsp
Salt  1/2 tsp
Water 1/2 cup 
Oil to fry

To serve

Dry Garlic Chutney
Green Cilantro Chutney
Sweet Dates Tamarind Chutney
Homemade or store bought Pav Bread

Method

To make the Vada


Wash and boil the potatoes with a pinch of salt. Peel, mash and set aside.

In a mortar pestle or a blender, process garlic, ginger and green chili to a coarse paste.

In a pan, heat oil and add mustard seeds. Once they splutter add asafetida, urad dal, curry leaves. Next, add the processed ginger garlic chili paste and sauté till fragrant.
Add turmeric powder to the oil and immediately add potatoes. Mix well and add remaining salt and sugar. Mix well and turn off the flame. Add lime juice and cilantro.

Let the mixture cool. Once cool, divide it into balls of 1-2 tbsp mixture. Set aside.


To make the batter and fry vadas


Mix together all the ingredients under batter except water and oil. Start adding water and make a smooth batter.

About 1/2 cup water might be required but do not add it all together. Add as required. The batter should not be too thick or thin. It should coat a spoon without slipping all off.
Heat oil in the pan and wait till it is medium hot. Take a potato ball and dip it in the batter. Coat it with the batter on all sides.

Drop it carefully in the hot oil and fry it on medium heat. Flip the vada midway through the frying. Once they are golden brown, remove from heat and place on a paper towels to drain the excess oil.


To assemble Vada Pav

Make your own Pav using this recipe.

Slit a pav bread from the centre. Apply some Green Cilantro Chutney on one half and some sweet chutney on the other. Sprinkle dry garlic chutney and place a vada on it.


Enjoy with some more chutney to dip and a side of Masala Chai!



DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.


Wednesday, March 25, 2020

Instant Pot Boba (Bubble) Tea

Ditch the tea shops and make your own Boba (bubble) tea. Use the Instant Pot and FIVE simple ingredients to make this recipe in a jiffy! 


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 


Boba Tea or Bubble tea is a popular Taiwanese drink made from ingredients like milk or cream, a sweetener, a flavor mix and chewy tapioca pearls. 


This is a SUPER popular drink and it can be made at home using a handful of ingredients and JUST 2 minutes or cooking time. Save a LOT of $$$ and enjoy freshly made tea; without any artificial flavoring powders! 

Video Recipe


What is Boba?

Tapioca starch from cassava root and water combine to make large black/gray pearls known as Boba. They are chewy and taste best in teas and desserts. 


A lot of frozen yogurt stores have popping boba too; pearls that pop and ooze out a fruit juice. Those are different from the traditional honey boba; but boy they are addictive! 



Boba is used in various milk teas, fruit teas and Asian desserts. They make all these recipes super delicious and add a lot of texture to them. 



How to use the Instant Pot to cook Boba?



There are plenty of boba brands and most of them define how long they need to be cooked on the stove top. I have tried that several times and can say that the method is not foolproof. Sometimes the boba are chewy and sometimes they disintegrate.


Cooking them in the Instant Pot or Mealthy Multipot is not only easy, it is foolproof. For most of the brands that I have tried, 2 minutes makes them perfectly chewy but not uncooked. My favorite boba brand is this one


I have tried a couple of methods of cooking the boba in the instant pot. One is to cook the boba in just water. Once done, drain and add them to a separately made sugar syrup. I am not a fan of this method as the boba do not taste sweet inside. 


I also tried adding sugar to hot boba. As the water is hot, the sugar melts easily but again the boba do not taste sweet when bitten into. 



Finally cooking them in a mix of sugar and water is the BEST way to make them. The boba absorbs sugar water while cooking and they taste way better this way. Plus, storing them in the sugar syrup is easy and works perfectly! 


Making Instant Pot Bubble Tea



Once the boba is cooked in the Instant Pot, the next couple of steps are super easy! Remember that boba does not store very well so make just enough for that day. 


Given that it takes barely any time to make; they can be made fresh every time you crave some tea! 


For the drink you will need some freshly brewed tea. The stronger the tea the better it tastes. Oolong tea or similar works best. 


The Thai tea from the super market has some orange color added to it. I try and skip that and make so with a slightly faint color. However, Thai tea can be used too. 


For the sweetener, if you like the tea at anything above 50% sweetness, add some sugar or honey to your tea. However this is completely optional. I skipped it in this recipe. 


The milk in the tea has a couple of options too. Make the tea with half and half or full fat creamer. Else use regular milk or skip it completely to make some black boba tea. All these options work great. I have used whole milk here. 


Apart from the essential ingredients in the recipe; it is fun to have some large straws that are made for boba tea. I always have a bunch of them in the house, you never know when you would crave a glass of bubble tea, right?



If you like bubble tea and other Asian desserts, do try these: Hasselback ApplesTapioca Pudding and Honey ToastThese deserts are addictive yet simple to make! 


Tips to make the BEST Boba tea

Cooked boba does not store well. Make the boba at the time when you want to make the tea. 

Storing boba in sugar syrup keeps them from drying out. However placing them in the refrigerator changes the texture to super chewy. So avoid refrigerating boba overnight. 

When adding water in the Instant Pot to cook the boba, make sure every boba is covered with water. If you are using a larger Instant Pot like the 8 qt one, add some extra water. 



When opening the Instant pot after cooking, be careful. A few boba pearls might have become super big and might be jumping around. They settle in a few minutes. 

Use tea that is strongly brewed. The ice and milk will water down the tea by a great extent. Oolong tea works the best for this recipe! 

I used 4 tea bags of Oolong tea with 1/2 cup water. Heat water, turn down the flame and add the tea bags. Let steep for 7-8 minutes. Loose leaf tea can be used too.


Steps to make Boba Tea


1- In the base of the Instant Pot add boba.


2- Pour in water.



3- Add the sugar.



4- Set mode to 'Pressure Cook' and time to 2 minutes. The pressure setting should be high. 



5- Close the lid and set vent to sealing. Let the cooking complete and let the pressure release naturally for 5 minutes and release the remaining pressure and open the lid.



6- Let the boba cool in the pot or in another container. 



7- In a glass add half the ice. Pour half the boba.


8- Add in half the brewed tea. Add sweetener/ sugar if using.


9- Fill up the glass with milk and enjoy! Totally recommend getting these extra wide straws to sip the tea! 


Ingredients

For the Boba

Large Boba 1 cup
Water 1 1/2 cups
Sugar 1/4 cup

For the Tea

Sugar (or sweetener of choice) 2 tbsp (optional)
Milk 1 cup
Ice Cubes 1 cup


Method

For the Boba

In the base of the Instant Pot add boba, water and sugar. 

Set mode to 'Pressure Cook' and time to 2 minutes. The pressure setting should be high. 

Close the lid and set vent to sealing. Let the cooking complete and let the pressure release naturally for 5 minutes and release the remaining pressure. 

Open the lid and let the boba cool in the pot or in another container. 


For the tea

In a glass add half the ice. Pour half the boba and Brewed Tea. Add sweetener/ sugar if using. Fill up the glass with milk and enjoy!

Totally recommend getting these extra wide straws to sip the tea! 





DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.

Thursday, March 19, 2020

Cilantro Sauce Swirled Bread - Chutney Bread

Buttery bread with a swirl of delicious cilantro sauce (chutney). This loaf made from scratch is PERFECT for sandwiches or just some butter!



This is a sponsored post on behalf of Nutrimill and I have been compensated with a free product. All opinions are 100% my own.


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Bread baking is therapeutic. I have said this SO many times before. It is still true and might remain that way forever! More so after this super delicious Cilantro sauce swirled sandwich bread loaf.


A good chutney sandwich always has three basic ingredients; a soft bread, butter and an amazing chutney. When you can combine them all into ONE loaf, you know you will have a delicious outcome. 


Video Recipe




Why bake your own bread?


I bake a lot of breads from the regular dinner rolls to sandwich bread and then the more complex ones like ciabatta. Even today, after baking dozens of bread, every time a loaf emerges from the oven, I jump with glee. 

Bread requires only a handful of pantry essentials and is one of the most versatile thing to make in the kitchen. 

The aroma of the bread baking in the oven is SO good. Not to forget the taste and texture of a freshly baked loaf! 


A lot of times it is REALLY simple to walk up to the store and grab a loaf off the aisle. But if you have tasted bread straight from the oven, you know what I am talking about! 

When you bake your own bread you have 100% control on what goes into it. You pick the flours, the fat and any sort of add in you want. This helps so much when you have certain dietary restrictions. 




Why make Cilantro Chutney bread?


An Indian sandwich, especially the one from Mumbai revolves around chutney.  Bread lathered with butter and chutney and then stuffed with vegetables and cheese. 

For those unfamiliar with chutney, it is a cilantro based sauce that is popularly used in Indian cuisine. Whether to marinate paneer or vegetables or in sandwiches or as a dipping sauce for samosa, chutney is everywhere. 


So when I started off to make this bread, I decided to have all the elements in it; butter, bread and chutney. It is the perfect base for any Indian sandwich and if you just lather some salted butter on the slices, it makes amazing chutney sandwiches. 


How to make this Swirled Bread


The basic ingredients in the recipe are pretty similar to other breads. All purpose flour, yeast, sugar, salt and water. The method is elaborated below. 

Make a BIG batch of chutney using this recipe and store it in the refrigerator. Use the chutney depending on how spicy you like the bread to be. 


Once the bread dough and the chutney are ready, making the loaf is super simple. Just spread the chutney on the dough, roll it tight and bake! A super delicious loaf pops out of the oven! 



Using the Nutrimill Artiste to make the dough


When making a bread, there are two skills required. One is tackling the yeast and the other is kneading the dough. 

While getting the yeast to rise is pure science, I have something that helps me with the dough; this Nutrimill Artiste stand mixer.

A pretty compact stand mixer that is SUPER fast and makes the dough with so much ease. Ever since I started using the Artiste, I have been enjoying bread making even more! 


If you are looking for a brand new mixer or something to help around in the kitchen, I would totally recommend this one. It is super versatile with all the attachments and is a great addition to the kitchen for sure! 

Get yours NOW!! Here is the link: Nutrimill Artiste stand mixer.




Using the Instant Pot to proof the dough


Once the yeast is dealt with and the dough is ready, the next step is getting the dough to rise. While it is absolutely fine to get the dough to rise in a warm place, using the Instant Pot is my favorite way! 


All you need to do to get the dough to rise is set the mode to yogurt and place the dough in it. With the time set to 60 minutes and a preset temperature, the dough rises PERFECTLY in that time. It makes the bread making process so simple and reliable! 



How to use the Chutney bread?


Now that we have seen all the steps that are required in making the dough; it is time to enjoy the bread! 

This bread is great for tea time sandwiches, as a base for vegetable sandwiches or just as slices topped with butter and cheese. 


The best way to enjoy the bread is to spread some salted butter on the bread and have it with some Masala Chai! A match that is GREAT for tea time! I hope you try this recipe and have fun with it. 





Step to make the Cilantro Sauce Bread



1- Warm the water to about 105-110 F and add 1 tsp Salt and Sugar to it. Mix well. 

2- Add Active Dry Yeast, mix and cover with a lid or plate. The yeast will bloom in about 10 minutes.





3- In the Nutrimill Artiste stand mixer add All purpose Flour, Unsalted Butter, remaining Salt and bloomed yeast. 


4- Run the mixer on speed 2 till the dough combines into a soft ball. Smoothen out the dough ball and coat with oil or butter. 



5- In the base of the Instant Pot place a parchment paper and spray some non stick spray. Place the dough ball and spray some non stick spray on it. 


6- Set the mode to 'yogurt' and normal. Set time to one hour. Place a lid on and let the dough rise for an hour.





7- Line a loaf pan with parchment paper and spray non stick spray on it.

8- Remove the dough from the Instant Pot. It would have doubled in size. Place on a baking mat and punch it down. Roll into a rectangle sheet.

9- Spread the chutney in a thin layer on the dough using a brush.

10- Roll the dough into a tight roll making sure the chutney does not leak out. Seal the edges. 




10- Place the loaf in the parchment lined baking pan. Cover and let it rest for an hour.

11- When the hour is almost up, preheat oven to 400 F/ 210 C. Place the pan in the oven.


12-Bake for 15-18 minutes, till the top is nice and golden. Remove and cool. Cut into slices and use them to make sandwiches or just slather butter on them and enjoy!


Ingredients

Water 1 cup
Unsalted Butter 3 tbsp (Room Temperature)
Active Dry Yeast 1 sachet (2 1/4 tsp)
Salt 2 tsp
Sugar 1 tsp
Cilantro Chutney 3/4 cup (recipe here)




Method

To make the dough

Warm the water to about 105-110 F and add 1 tsp Salt and Sugar to it. Mix well. 

Add Active Dry Yeast, mix and cover with a lid or plate. The yeast will bloom in about 10 minutes.


In the Nutrimill Artiste stand mixer add All purpose Flour, Unsalted Butter, remaining Salt and bloomed yeast. Run the mixer on speed 2 till the dough combines into a soft ball. It took me 5 minutes to make the dough.


Smoothen out the dough ball and coat with oil or butter. 



To ferment the dough


In the base of the instant pot place a parchment paper and spray some non stick spray. Place the dough ball and spray some non stick spray on it. 


Set the mode to 'yogurt' and normal. Set time to one hour. Place a lid on and let the dough rise for an hour.



To make the loaf


Line a loaf pan with parchment paper and spray non stick spray on it.

Remove the dough from the instant pot. It would have doubled in size. Place on a baking mat and punch it down. Roll into a rectangle sheet.

Spread the chutney in a thin layer on the dough using a brush.

Roll the dough into a tight roll making sure the chutney does not leak out. Seal the edges. 


Place the loaf in the parchment lined baking pan. Cover and let it rest for an hour.



Baking the loaf


When the hour is almost up, preheat oven to 400 F/ 210 C. Place the pan in the oven.

Bake for 15-18 minutes, till the top is nice and golden. Remove and cool. Cut into slices and use them to make sandwiches or just slather butter on them and enjoy! 





DISCLOSURE: WE ARE A PARTICIPANT IN THE AMAZON SERVICES LLC ASSOCIATES PROGRAM, AN AFFILIATE ADVERTISING PROGRAM DESIGNED TO PROVIDE A MEANS FOR US TO EARN FEES BY LINKING TO AMAZON.COM AND AFFILIATED SITES.

Monday, March 16, 2020

50 Vegetarian Recipes using Pantry Essentials

Need recipes for emergency situations? This list of fifty vegetarian recipes that need pantry essentials and frozen produce will keep you going!


Some of the links below are affiliate links, meaning, at no extra cost to you, I will earn a commission if you click through and make a purchase. 

Have a ton of pantry and frozen goods that need to be used up? Or a situation of emergency that requires everyone to be home? 

This list of FIFTY vegetarian recipes that can be made using various combinations of flours, lentils, rice and other pantry essentials. 

Some of these recipes can be made with frozen vegetables instead of fresh vegetables. And most of them can be modified to include any vegetable that you have in the refrigerator. Better still, the vegetables can be completely eliminated from the recipes too! 

What is a pantry recipe?


There are several ways of looking at pantry recipes. The ones I have listed below have these in common:

  • They need a mix of room temperature stable and frozen ingredients
  • ALL the fresh vegetables included in the recipes can be substituted with frozen ones
  • The protein in them can be swapped for meat
  • Recipes include some substitutions and adjustments that can be made to them
  • Most of them freeze really well and can be made in bulk! 

Why have this list of pantry recipes?


Often we take advantage of our access to fresh vegetables, fruits and ingredients. We sometimes take that for granted too.

However in case of certain circumstances like flooding, snowstorm, pandemic, heat wave or storms our access to these ingredients is limited. That is when we look for recipes using the ingredients we have stocked up. 

Canned goods, frozen goods and pantry essentials like flours and beans come to the rescue then. Making them into different recipes for various meals a day can be helpful.

This list of 50 recipes mixes various ingredients to make delicious recipes! 



What can be stocked up for being prepared?

For the Cupboard


For the Refrigerator

  • Vegetables like potatoes, onions and carrots
  • Ginger and garlic
  • Milk and cream
  • Cheddar, mozzarella and parmesan cheese
  • Mayonnaise, ketchup and hot sauce
  • Soy sauce, vinegar and sriracha sauce
  • Butter and cheese spread 

For the Freezer

  • Frozen peas and corn
  • Puff pastry sheets
  • Shredded coconut
  • Chopped vegetables like french beans and carrots
  • Frozen burger patty 
  • French fries and breakfast potatoes

This recipe uses pasta, store bought pasta sauce, cream and a handful of ingredients. Made in the Instant Pot, this recipe helps make dinner in under 20 minutes! 




A great soup made using chickpea flour, yogurt and Indian spices. This recipe has freshly made chickpea noodles in it too. Serve it with steamed rice for a complete meal!  





Za'atar (sesame-thyme-sumac) Manakish is a Lebanese Flatbread that is great for breakfast or dinner with falafel and hummus! Basic pantry ingredients like flour, yeast, sugar and salt. This works great as a pizza base too.


Instant Pot Pinto Beans - No Soak Method

Dry beans are always great to have at hand. Use them to make this recipe in the Instant Pot. No soaking required in this one. Pinto beans are best served with rice or in tacos, these freeze really great too. 




Amiri Khaman | Sev Khamani

Chickpea flour and a handful of ingredients makes this recipe. The toppings are optional and this dish is a great dinner or snack recipe.




Rice and urad dal are the main ingredients of this recipe. Steamed rice cakes served with coconut chutney and sambar is perfect for dinner. This batter can be refrigerated for days! 



Vegan Corn Chowder

Canned corn, boxed oat milk and some vegetables makes this chowder. It comes together quickly in the Instant Pot and is great for dinner with just some bread on the side.




Use all purpose flour, wheat flour, baking soda and baking powder to make this naan on the skillet. No oven needed for this one and it works great with any kind of fresh or store bought curry.




Rava Idli mix is a popular ready mix to stock up in the pantry. While it works great for idlis, making these crispy paniyarams is a great idea too! Serve them with some cilantro chutney and dry chutney for a snack or meal.



Rajma Masala 

If you have dry or canned kidney beans stocked up in the pantry, this recipe is a breeze! It pairs really well with naan, parathas or steamed or jeera rice.




Make a BIG batch of this quinoa and enjoy it with all kinds of combinations of curries! Quinoa is easy to store, quick to cook and perfect to freeze! 



Sandwich Bread

Another great side for curries, a perfect bread for sandwiches or a side for soups, this recipe needs just a handful of pantry essentials like flour, yeast, sugar and salt. The butter in the recipe can be substituted with Olive Oil too.




Another lentil recipe, this quick one in the Instant Pot can be enjoyed with any kind of bread. Make your own pav or just use the bread you have stocked up.




Barnyard millet is easy to find in most Indian pantries. Plus, it stores well, cooks quickly and is a powerhouse of nutrients. Use up all the millet you have stocked up to make easy dinner at such times.




This recipe for Vegan pancakes needs only chickpea flour, salt and water. ALL other ingredients are optional and the pancakes can be made without them too. Great for breakfast, snack or dinner; these would just need a few minutes to whip up.






Pasta, canned pumpkin leftover from Fall and some seasoning; that is ALL you need to make this pasta. I love this for quick weeknight dinner with just some bread on the side! 




If you are a fan of fried food, this fried Indian bread is a PERFECT recipe. Use whole wheat flour and some seasoning to make them. They pair perfectly with dry potato fry, pickles and masala chai. 




One of our favorite recipes to make for dinner! This dosa recipe needs only  rice and lentil flours and comes together in half the time as regular dosas. Plus, the batter freezes really well. 



Regular bread swirled with walnut and chocolate; this is a great breakfast recipe. This bread recipe uses a handful of pantry ingredients to make. Like most breads; this one freezes well too.


Instant Pot Ven Pongal

Use the Instant Pot to make this rice and lentil recipe from India. Not only is it filling; it is perfect for any meal. Plus, it is super delicious when served PIPING hot! 



Instant Rava Idli | Steamed Semolina Cakes

Semolina, a pantry favorite in many households has many uses including this Idli. Apart from the semolina there are easy to find ingredients like yogurt and spices to make this. Best enjoyed with tomato chutney, this is a great way to enjoy breakfast or dinner! 



Tofu Kee Mow | Garlic Tofu

If you are a tofu lover, this recipe is for you! Firm tofu, garlic, Asian sauces and spices makes this garlic tofu a treat. Serve it with steamed rice, fried rice, quinoa or noodles for a complete meal!




Another easy recipe using chickpea flour; this khaman dhokla requires easy ingredients like yogurt, baking soda and spices. Make these before hand and use as you like or make them fresh when you need them! Both works well and they are perfect for a snack or dinner.



Peanut Tofu Curry with Rice

This Instant Pot recipe to make tofu curry and rice is easy to make. A handful of pantry essentials and some refrigerated products are all you need to make this. It is perfect for any meal and can be frozen too.




Use canned jalapeños and cheddar cheese to make this bread. Apart from flour, sugar and salt all you need is yeast! A delicious loaf that is great with salads, soups or for sandwiches! This recipe is a keeper I promise.




Looking for a quick breakfast recipe? This tapioca pancake is easy to make with tapioca pearls. It hardly takes a few minutes to make a LOT of these pancakes! Serve them with honey or fruits or just enjoy them as is! 


Use the green lentils from the pantry to make a BIG batch of these idlis. The recipe works really well for breakfast or a meal. They need only a handful of ingredients and the recipe is pretty easy to make! Plus healthy!  





Have some frozen bread with you? Try this bread for sure then! These hasselback breads are filled with garlic and cheese and are my favorite to serve with soups. An addictive recipe that needs to be tried soon. 



A powerhouse of nutrients; rajgira is great as a pantry essential. This flour along with some ingredients can be used to make flatbreads that are healthy, delicious and easy to make. These flatbreads are perfect with some potato sabji for a meal. 




Use the Instant Pot to make this Mexican rice. They need rice, salsa, onions, tomatoes and taco seasoning to make this. The recipe will be great as is or to make some quesadillas or tacos. Such a simple recipe that comes together in no time! 




If you have some dried fruits or tutti frutti (candied papaya) from the Holiday season; use it up now! Make this bread as a snack or breakfast. These buns are made using just a few pantry essentials is easy and delicious! 



Bring out the lentil pasta and jarred sundried tomatoes to make this recipe. A great recipe using cans for sure! 




Another lentil recipe that needs just some spices along with yellow lentils. Make some steamed rice and you have a complete meal! 





Get your carbs with this easy recipe. Cumin seeds, rice and some Indian spices! Jeera Rice is a great accompaniment for a lot of curries and lentils. This recipe can be refrigerated for a couple of meals. 




Green lentils come in handy to make these crepes. Plus there is semolina upma in it too. Together they make a great dinner recipe with pantry essentials itself! 





Canned pineapple, quinoa and mixed frozen veggies make this recipe. Healthy, easy and ready in just one pan, I would pair this with a tofu entree for sure! 





A burger is one of the most versatile dishes for dinner. Make these buns using flour, sugar, salt and yeast and enjoy burgers with frozen patty and whatever vegetables, cheese and sauces you have at hand! 




Freshly made naan or frozen naan from the store along with chole is what you need to make this easy pizza. Great for meals, this recipe is a favorite here! 





One of the EASIEST dinner recipe; khichu is made from rice flour and spices. This Indian style steamed dinner is delicious and comes together in under 30 minutes! 




Baking is great for adults and kids. Make this chocolate brownie with walnuts. Easy to make and always delicious; you need just a handful of pantry ingredients like flour, baking powder, sugar and eggs to make this one! 




A great starting point for SO many sandwiches; use flour, water and salt to make these pita breads and freeze them. Use them as needed for dipping, sandwiches or with curries. 



Red Velvet Aebleskiver Pancakes 

Breakfast from a box! Use pantry pancake mix to make these red velvet aebleskiver pancakes. They are cute, easy to make and surprisingly filling! Plus no complex ingredients required! 




Another recipe using quinoa that is made from pantry essentials. This idli can be dinner and breakfast; all at once! 




A freezer friendly bread that makes AWESOME sandwiches. Flour, salt, yeast and milk are all you need! Make a BIG batch to last a few days. You will not regret this for sure.



Garbanzo beans makes so many interesting recipes. Falafel is one of them. Use the dried beans or ones from the can. Falafels are great in any meal and made healthy by baking. These freeze really well too. 




An easy recipe using rice flour, string hoppers have MANY uses as breakfast or a meal. Enjoy them with vegetable stew, sprinkle jaggery or make them into lemon sevai. They only need a few pantry essentials and so versatile! 






Made using scallions, flour and a handful of other ingredients, Scallion pancakes are tasty, easy to make and super quick. Enjoy them as a snack or an appetizer. Use frozen scallions to make them delicious. 



Have a can of coconut milk in the pantry? Use that with frozen vegetables to make this stew. Pair it with parathas, rice or idiyappams for breakfast or a light meal.


Black Eyed Peas Rice

Rice, canned beans and spices. That is all you need to make this rice. Not only is it easy to make, it is also healthy and quick. Freezes well too.
An easy recipe using tomatoes, Indian spices and chickpea noodles, this curry takes only 10 minutes to make and can be enjoyed with roti or parathas.





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