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Try Kurkuri Masala Bhindi/Crispy Orka Fry for dinner today! Okra is marinated with different spices & fried. Serve this as a side or as a crunchy salad.

Some dishes give you immense happiness when you finally make them. Kurkuri Masala Bhindi is one such dish. This dish can make your party a super hit when served! Typically people don’t expect a bhindi/okra recipe at a get-together. Guests are eyeing for paneer or Biryani and not expecting to find a dish make with bhindi! But let me assure you, this dish is a game changer. Not only will this platter surprise your guests but they will keep coming back for seconds and it will all be gone within minutes! I had been toying with the idea to make Kurkuri Bhindi for sometime now. I had eaten it at a local Indian restaurant and had become an instant fan! Like most people, I never order an okra dish at a restaurant because I consider that an everyday vegetable and would rather have something exotic when dining out. But this time, KR suggested that we order this entrée along with garlic naan for a change. I was still skeptical about ordering this because I didn’t want to ruin my Sunday brunch but thank god nothing of that sort happened! I am so glad that I let KR make that call and he gloats about it even today. He tells me, “Sometimes its good to trust your husband’s choice!” I have to agree with him on this one for sure! 

Me explaining to you how good this crispy dish is will not do any justice to its real taste. I have never had bhindi cooked this way. The flavorful masala with which its marinated gives the okra a very different taste. This dish changed the way I looked at this vegetable completely! I have actually prepared this for my guests on many occasions and every time I notice a surprised look on their faces when I tell them I have made Kurkuri Bhindi for them but then I see that they always leave our home content and full! And yes, everyone wants a recipe of this dish which I do share. That is why I thought it would make more sense if I put up this recipe here for all to see. That ways all of you will have this recipe handy and can make it anytime you want. Since I have made this curry many times, I have given it my own touch and played around with different spices each time to see how the taste varies. After many such attempts, I can now say that I am finally convinced that this is how I would like my Kurkuri Bhindi. That is why I am sharing this recipe with you now, since its tried, tested and fool-proof. Kurkuri means crispy/crunchy and that is exactly how this fried bhindi tastes. Since this is a party dish, I am sure you would not mind all the frying!

Many times people have asked me what is the best way to remove the stickiness from okra while cooking. I have a handy tip for you – Always wash and pat dry the okra first. Add an acid while you’re cooking okra. We add chopped tomato, a splash of lemon juice, amchur powder, vinegar, or even wine, to add flavor and cut down on slime. If you freeze okra and cut it while it is still frozen, it will less slimy than when you cut it fresh. Also always cook okra uncovered. Try these simple steps and you will have a slime-free okra! Okra has a mild taste similar to eggplant. It’s also low in calories and a good source of vitamin C, folate, magnesium, potassium and fiber. Okra is definitely under-appreciated but this dish is definitely worth giving a try. This vegan Crispy Fry Okra can be served for brunch on a weekend or packed in lunchboxes with roti. It’s such a dish that will be loved by all. Let’s see how to make Kurkuri Masala Bhindi/Crispy Okra Fry Recipe by following these simple steps. Please use fresh and not frozen okra for this recipe. Clean and wash bhindi. Pat them dry with a kitchen towel. Trim the bhindi head and tail off. Cut them in long thin strips. Transfer the cut bhindi to a mixing bowl. Now it’s time to add all the dry spices.

Add chilly powder, turmeric powder, amchur powder, garlic powder, onion powder, chickpea flour/besan, sesame seeds, anardana powder or pomegranate powder and salt. If you feel the masala is less, then add more besan to it. Toss it all together so that bhindi gets coated with the masala. Marinate this for 30 minutes. Heat oil for frying. Fry these marinated masala bhindi till they turn golden and crispy. You can even shallow fry them if you plan to have in as a weeknight meal and want to tone down the oil consumption. But if you are making it for guests or for a party, I suggest you deep-fry them. They taste awesome when they are fried. Fry them in small batches and be careful to not crowd them in the frying pan. Fry them on a medium flame and only take them out when you feel they have become crunchy. This could take a couple of minutes and taking them out before would not yield the desired results. Soak the excess oil using a kitchen towel and serve Kurkuri Masala Bhindi immediately. It tastes best when served as soon as its fried. They pair well with Dal and Rice or with chapati/naan. We had it with chapati for lunch and with Dal and Rice for dinner! Either ways, it tasted great! And yes, you can even enjoy them as is as a crispy and crunchy snack.

If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Kurkuri Masala Bhindi/Crispy Orka Fry

Try Kurkuri Masala Bhindi/Crispy Orka Fry for dinner today! Okra is marinated with different spices & fried. Serve this as a side or as a crunchy salad.

  • 1 lb bhindi/okra
  • 1 tsp turmeric powder
  • 1 tsp amchur powder
  • 1 tbsp chilly powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tbsp sesame seeds
  • 2-3 tbsp besan/chickpea flour
  • 1-2 tsp anardana powder
  • salt to taste
  • oil for frying
  1. Please use fresh and not frozen okra for this recipe. Clean and wash bhindi. Pat them dry with a kitchen towel. Trim the bhindi head and tail off. Cut them in long thin strips. Transfer the cut bhindi to a mixing bowl. Now it’s time to add all the dry spices.
  2. Add chilly powder, turmeric powder, amchur powder, garlic powder, onion powder, chickpea flour/besan, sesame seeds, anardana powder or pomegranate powder and salt. If you feel the masala is less, then add more besan to it. Toss it all together so that bhindi gets coated with the masala. Marinate this for 30 minutes. Heat oil for frying. Fry these marinated masala bhindi till they turn golden and crispy. You can even shallow fry them if you plan to have in as a weeknight meal and want to tone down the oil consumption. But if you are making it for guests or for a party, I suggest you deep-fry them. They taste awesome when they are fried. Fry them in small batches and be careful to not crowd them in the frying pan. Fry them on a medium flame and only take them out when you feel they have become crunchy. This could take a couple of minutes and taking them out before would not yield the desired results. Soak the excess oil using a kitchen towel and serve Kurkuri Masala Bhindi immediately. It tastes best when served as soon as its fried. They pair well with Dal and Rice or with chapati/naan.

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can pin the recipes you love.

Here are some other recipes that use okra as the hero ingredient that you can try at home – Okra/Bhindi MasalaAjwaini Tamatar Bhindi | Okra in Tomato & Carom Seeds GravyAchari Dahi Bhindi | Pickled Okra in Yogurt GravySkillet Fried Okra in Chickpea Flour and Spicy Bhindi/Okra

The post Vegan Kurkuri Masala Bhindi | Crispy Okra Fry Recipe appeared first on Cookilicious.

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Oats & Vegetable Upma is a nourishing & healthy Indian breakfast recipe, made in an Instant Pot. Loaded with veggies, this soft oats upma is very delicious.

This post has been compensated by iHerb. All opinions are mine alone.

I think, the most searched recipes are breakfast recipes. Everyone is on the lookout for a quick and easy dish that can be made on busy mornings. They say breakfast is the most important meal of the day – and that we should never skip it. But I know how difficult it is to fit in a hot breakfast on a hectic morning – the struggle is real!! However, there are many reasons why you still must make the effort. Remember, your body has not had any sustenance for the past 12 hours! Consuming a nutrient-rich breakfast gives your body that much needed boost of energy at the very start of the day. It also improves focus and productivity. When we sleep at night, our metabolism tends to slow down. Eating breakfast helps boosts it and the body starts burning calories at the beginning of the day. In my case, if I skip breakfast (it’s a rare occasion but it happens), I tend to overeat at lunch (not to mention the fact that I tend to get very cranky until lunch!! :)). Therefore I do my very best to not skip the first meal of the day. Sometimes it’s nice to cook something fresh and hot instead of reaching for a piece of fruit or having a  bowl of cereal and milk. Being someone who tries to work smarter than harder, I prefer dishes that are quick and easy with limited prep work. If you have been following me for sometime, you would know that most of my recipes are just that! Even my party foods are super easy to make. However, I do not compromise on taste or flavor. 

IMO, the time consuming part about cooking at home is shopping for the ingredients. Don’t get me wrong – though I love going to the grocery store and browsing the aisles for ingredients, sometimes it so happens that I have to visit multiple stores to get what I need. For certain Indian products, I need to drive all the way to an Indian grocery store. This consumes so much of my time that by the end of it all (sometimes) I just feel like having takeout 🙁 .  For this recipe, I decided to try something new – I chose to order my ingredients from an online retailer.  I’ll be honest – I’m not the biggest fan of ordering things sight unseen. Especially when it comes to products I use in my cooking, I prefer to know what I’m buying. In any case, I decided to take the plunge and order the ingredients online.

iHerb is an online retailer that has been in business since 1996. They have a presence in approximately 150 countries. They carry a wide selection (about 30,000) natural products. Their orders are shipped from climate-controlled distribution centers to ensure the quality of their products. I found their website very intuitive and user friendly. They have pictures of every item and allow customers to upload their own images and also review and rate the products. I found this feature most helpful. I was also able to find all the ingredients (including some products used in Indian cooking) on their website. The ordering process was very effortless and saved me a lot of time. I  also received my order pretty quickly. The products were well packaged and seals were intact. The quality of some of the products like the Paprika, Turmeric and Ghee were in fact better than the products I buy in the store. Good quality spices can really enhance the flavor of a dish – and believe me, these spices were of top-notch quality! I also found the prices comparable to those of other online retailers, so I was confident the items were not overpriced. All in all I had a very good experience!

Thought I never had reason to use it, iHerb offers customer service 24 hours a day / 7 days a week in 10 different languages in case you need to reach out to their team regarding your order or have a question regarding an ingredient. Based on my experience on their website and also on the quality of the ingredients I would order from iHerb again. In fact any new (or existing) customers can get a discount on their next order by clicking here. Try it out – you won’t be disappointed! It’s so amazing that I managed to get all the ingredients I needed to make Oats & Vegetable Upma without having to set foot out of the house!

Since we are talking about making  a simple, quick and healthy breakfast dish, I chose to make the Upma in my Instant Pot. Upma is a traditional South Indian breakfast made with Semolina and veggies and resembles a thick hot porridge. I substituted Semolina(Rawa in Indian) with steel cut Oats to make it more nutritious and balanced. I chose this variety of oats because it imparts a slightly nuttier taste than regular oats, and it has a chewy texture which is perfect for Upma. 

Including steel-cut oats in your meal gives you a big boost of complex carbohydrates plus it also serves as a good supply of protein, making it an ideal breakfast choice. Without much ado, let me walk you through the recipe to make Oats & Vegetable Upma in an Instant Pot. Turn on the Instant Pot in saute mode. Add ghee and once it melts, temper mustard seeds. Once they begin to crackle, add curry leaves, Urad Dal, Chana Dal, pistachios, cashews and Cumin seeds. Fry for 15-20 seconds. Then add some ginger paste, minced green chillies and chopped onions. Saute until the onions turn translucent. Next add the veggie mix. Cook for another couple of minutes. Now add turmeric powder and paprika. Mix and add Himalayan salt, steel cut oats and water. Turn off the saute mode and close the lid. Press the manual or pressure cook button and cook on high pressure for 5 minutes. Release pressure naturally and then open the Instant Pot. Garnish with chopped cilantro.Mix well and serve hot with some ketchup on the side. You can also prepare this Upma on the cook-top by following the same steps. Oats and Vegetable Upma is a delicious breakfast that can be enjoyed anytime of the day but is best when had first thing in the morning. 

Oats & Vegetable Upma | Porridge

Oats & Vegetable Upma is a nourishing and healthy Indian breakfast recipe, made in an Instant Pot. Loaded with veggies, this soft oats Upma is very delicious.

  • 1 tbsp ghee
  • 1 tsp mustard seeds
  • 5-6 curry leaves
  • 1 tsp cumin seeds
  • 1 tbsp white urad dal
  • 1 tbsp chana dal
  • 1 tbsp pistachios (whole or coarsely chopped)
  • 1 tbsp cashews (whole or coarsely chopped)
  • 1 tsp ginger paste
  • 2-3 green chillies (finely chopped)
  • 1 onion (finely chopped)
  • 1 cup mixed veggies
  • 1/2 tsp turmeric powder
  • 1 tsp paprika
  • salt as required
  • 1 cup steel cut oats
  • 3 cups water
  • cilantro for garnish
Prep
  1. Finely chop the onions, green chillies and cilantro. Set aside.

    You can also coarsely chop the Pistachios and Cashews or just add them whole.

Cook process
  1. Turn on the Instant Pot in saute mode. Add ghee to the Instant pot.  

  2. Once the ghee melts, add mustard seeds to the ghee. Once the mustard seeds begin to pop, add curry leaves, Urad Dal, Chana Dal, pistachios, cashews and Cumin seeds to the mix.  Fry for 15-20 seconds.

  3. Next add ginger paste, minced green chillies and chopped onions. Saute till the onions turn translucent.

  4. Now add the veggie mix. Cook for another couple of minutes. Then add the turmeric powder and paprika. 

  5. Mix well and add Himalayan salt, steel cut oats and water. Turn off the saute mode and close the lid. 

  6. Press the manual or pressure cook button and cook on high pressure for 5 minutes. Release the pressure naturally and then open the Instant Pot. (Please refer to your Instant Pot manual on how to do this)

  7. Garnish with chopped cilantro, mix and serve hot with some ketchup on the side. 

  8. You can also prepare this Upma on the cooktop by following the same steps.

Oats and water ratio should be 1:3, i.e 1 cup oats and 3 cups water.

Ginger paste, White Urad Dal and Chana Dal can be purchased at your local Indian Store.

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can pin the recipes you love.

I am so glad I got to know of this recipe from my cousin’s wife. We had visited them in Houston a couple of months ago and she had prepared this for breakfast.  Ever since we got back, I have made this dish several times, giving it my own touch. This meal is definitely worth a try!

Also another reminder to check out the iHerb website and place your first order! Remember to use that discount. I was very impressed with my shopping experience and I hope you too have a satisfying experience shopping at iHerb. 

If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

The post Instant Pot Oats & Vegetable Upma | Porridge Recipe appeared first on Cookilicious.

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This is an Indian style rustic lentil curry made with green moong sprouts & aromatic spices! A tasty Dal-Fry recipe that can be enjoyed everyday with rice.

What more can I say about the Indian Dal that I have not said before! We Indians love our Dal which is probably the most sought-after dishes in the Indian cuisine. Lentils may have made a grand entry in the west but we have been consuming lentils since ages. Many of our dishes use lentils in some proportion. A handful could be added in tadka to give a crunch to the dish or it could be added in a stew like sambhar or rasam or kootu where lentils blend with veggies or a broth, they could also be used to make some delicious snacks that can be fried or steamed, you could use them to make crepes or pancake batter, or it could also be the main ingredient in a dish like the Indian Dal. Here the soul of the dish is lentils and other ingredients are added only to enhance the flavor. Lentil salads and burgers are relatively new but great recipe ideas to make using lentils. My mom would always include a lentil based dish on the menu every single day. In fact one of my most favorite dish is steamed rice, ghee and plain mashed lentils! It is like comfort food for me and no other food in the world can make me instantly feel better than this dish. It is so good for the body that even babies are fed this. Like rice, lentils are also part of our staple diet. 

Dal being so integral to our cuisine, there is a new dal recipe in every house/city/state. I recently discovered this special dal masala from a friend whose house we had gone for dinner the other day. Since we loved the taste of the Dal she had prepared, I asked her for the recipe. She mentioned that she had used this particular masala to give it more flavor. I was intrigued and added it to my shopping list instantly. Ever since I got it, I was looking for an excuse to use it. The moment arrived and how! It was the chaat party that we had yesterday which gave me the opportunity to create two new dishes in my kitchen – Vegan White Pattani Kuzhambu and Green Moong Sprouts Dal Fry. If you wondering how that can happen, allow me to explain. We had a Potluck Party yesterday at a friend’s place where the menu was Indian Street food – Chaat. There was Samosa Chaat, Pani Puri, Bhel Puri and Sev Puri. I had prepared Semolina Vegetable Bites which was not chaat but was still a fun finger-food. They were all gone within minutes of serving and then everyone was all geared up to enjoy desi chaat. In a couple of hours, we were having major food coma because everyone overrate but still there were leftovers. 

It is only so much chaat one can have! Since all of us hate to waste food and no one wants to waste chaat items, we decided to quickly pack the leftovers and each one of us took some home. I got cooked moong sprouts and boiled vatana in ziplocks. On our way back home, I was already looking for recipes where I could use them together or separately. I asked my girlfriends for recipe ideas and many of them suggested that I make usal using them. But that idea didn’t excite me that much. KR suggested that I do not mix them in one dish as they have distinct flavors. He made sense. I thereby decided to make 2 different recipes. I got the idea to make White Pattani Kuzhambu by talking to the oldest living member of my family and for this recipe, I decided to go with my gut. Ever since we started meal planning for the week, I wanted us to consume lentils in some form every day. So I decided to make a new variety of Dal every week. Since I had cooked moong sprouts handy, I thought of using them this week to make my Dal. The recipe was pretty much impromptu and thankfully it turned out awesome. Without much ado, let me show you how to make Indian Style Green Moong Sprouts Dal Fry.

Soak moong dal and masoor dal in water for 30 minutes. Boil the soaked lentils in a pressure cooker or an Instant Pot in salt + turmeric water. You can use uncooked or cooked moong sprouts in the recipe. If using raw, ensure that they have sprouted and then boil the moong along with the other lentils. Since I had cooked moong sprouts, I skipped this step. Once they are cooked, proceed with the next step. Heat oil or ghee (if you are not vegan) in a pan. Temper cumin seeds and once they crackle, add chopped cilantro, curry leaves and bay leaf. Fry this for 45 seconds and then add chopped onions, red or green jalapeno, minced garlic and crushed ginger. Saute all of this till the onions turn translucent. Then add chopped tomatoes along with salt. Cook it till the tomatoes are soft and pulpy. Then add the sprouts, cooked lentils to the pan along with water and dal masala. Mix it well and bring it to a boil. Since everything is already cooked, this should not take long. Once done, take it off the flame and garnish it with sliced onions and chopped cilantro. Indian Style Green Moong Sprouts Dal Fry is ready! Serve it as a soup or as a side to rice. A protein and fiber rich meal for vegetarians and vegans. 

  If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Indian Style Green Moong Sprouts Dal Fry

This is an Indian style rustic lentil curry made with green moong sprouts & aromatic spices! A tasty Dal-Fry recipe that can be enjoyed everyday with rice.

  • 1 cup moong dal
  • 1/2 cup masoor dal
  • 1 cup moong sprouts
  • 1 tbsp oil or ghee
  • 1 tsp cumin seeds
  • 2-3 tbsp chopped cilantro
  • 4-5 curry leaves
  • 1-2 bay leaf
  • 1 onion
  • 1 jalapeno
  • 4-5 cloves garlic
  • 1 inch ginger
  • 2 tomatoes
  • 1 tbsp Dal Masala
  • salt as needed
  • sliced onions for garnish
  • handful of chopped cilantro for garnish
  • 1 tbsp lemon juice (optional)
  1. Soak moong dal and masoor dal in water for 30 minutes. Boil the soaked lentils in a pressure cooker or an Instant Pot in salt + turmeric water. You can use uncooked or cooked moong sprouts in the recipe. If using raw, ensure that they have sprouted and then boil the moong along with the other lentils. Since I had cooked moong sprouts, I skipped this step. Once they are cooked, proceed with the next step. Heat oil or ghee (if you are not vegan) in a pan. Temper cumin seeds and once they crackle, add chopped cilantro, curry leaves and bay leaf. Fry this for 45 seconds and then add chopped onions, red or green jalapeno, minced garlic and crushed ginger. Saute all of this till the onions turn translucent. Then add chopped tomatoes along with salt. Cook it till the tomatoes are soft and pulpy. Then add the sprouts, cooked lentils to the pan along with water and dal masala. Add more water if you need to. Mix it well and bring it to a boil. Since everything is already cooked, this should not take long. Once done, take it off the flame and garnish it with sliced onions and chopped cilantro. Indian Style Green Moong Sprouts Dal Fry is ready! Serve it as a soup or as a side to rice.

In case you don’t have dal masala, you can add garam masala or any curry powder. But the dal masala will enhance the flavor the best. 

You can squeeze lemon juice as the final step before serving. 

You can prepare this recipe using any available lentils. 

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can pin the recipes you love.

Love lentils but you have exhausted all possible ways to incorporate them in your food? Check out these recipes for inspiration – Spicy Quinoa & Red Pumpkin Adai | Lentil DosaIndian Dal Shorba | Lentil Soup RecipeSpicy & Steamed Vegan Lentil Balls

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Become the party favorite by serving these delicious Semolina Veggie Bites! This easy vegan party appetizer is sure to impress all your friends & family!

There are certain appetizers which stay with for a very long time even after they have been well digested. Semolina Vegetable Bites is one such dish. We all love party appetizers, don’t we? I come to a party mainly for the food and specially the finger-foods. Ever since I was in college, I loved playing host to friends. Back then, mom would prepare the food and I would help her in some way or the other. Since I also studied Foods & Nutrition in college, I loved experimenting with recipes since then. We would learn new recipes in our food lab and I would come home and try it out. I remember, on weekends, my brother and his friends would play cricket just outside my kitchen window and we lived on the ground floor. The aroma of whatever I was making would reach them and they would want a taste of it. Once, I was making Moong Dal Sticks for an evening snack. The minute the boys got a whiff of it, they wanted to taste it. I happily obliged and gave them some. They loved it so much that they wanted some more. Unfortunately, I had run out of bread so they went to the store and got it for me. I used that entire bread packet to make that snack for them. They relished it thoroughly and talk about it fondly till today. Such beautiful memories growing up!

But that is the power of an appetizer. It has to be a crowd pleaser else its lost its purpose. Bite sized foods or finger foods need to appeal your guests instantly. Not only should it taste great but also look appetizing that they want to reach out and take some on their plate. The aroma itself should do half your job of enticing your guests with great food. Today when we host parties, I enjoy planning out the menu and take particular care on what I plan on serving as appetizers. I feel they have the power to make or break the tone of any get-together. Whenever we call over friends for a casual hangout or a game night or on any festive occasion, I get the perfect excuse to try out fried or baked dish that are bite size. I feel that ways the fat gets divided and doesn’t harm any one person. It is just my way of looking at things. If I made these things just for the two of us, I know for sure that KR would finish it off in one sitting. That is why I reserve these snack recipes only when we are entertaining. Semolina Veggie Bites have been on my list for a long time now. I saw a similar recipe on cooking show in India and had saved this idea ever since. The opportunity arrived when one of our friends hosted a potluck and I was assigned to make an appetizer.

You can look at this dish in many ways. Some would say that this is a great way to use leftover upma while some would say that you can make this from scratch and no need for leftovers. Both statements are true in some sense. For those unaware, Upma is a delicious South Indian breakfast made with roasted semolina/rawa and veggies. It is a hearty and filling snack. Now, this recipe is similar to making an upma which is then used to make these bites. I was sitting with my MIL when I saw this recipe on TV. We both took notes but never ended up making it, until now. Actually, Indians like to munch on something especially in the evenings along with their tea or coffee. For that reason, everyone is in search of a good evening snack recipe that is not just great to taste but also simple and quick to make. Semolina Veggie Bites definitely fits the bill. That is precisely why I decided to make this dish for our Potluck. I knew that this is one snack that all will love instantly and how right I was! I had made more than 50 pieces and they all got over within minutes of serving. I was super happy and glad that this recipe had worked like a charm. I had not given it any name until my friends kept asking me what this was. 

I came up with Semolina Veggie Bites as an impromptu name that got stuck. Hope I have tempted you enough to check out this recipe on how to make Semolina Veggie Bites! We need roasted semolina/rawa for this recipe. Roast the required quantity and use or you can buy roasted semolina from the grocery store. Both will work. Heat oil in a pan. Once its hot, temper cumin seeds. Once they crackle, add chopped onion, minced garlic, ginger and green chillies. Saute till the raw smell disappears and onions turn translucent. Then add the mixed veggies like green peas, sweet corn, diced carrots and French beans. Add salt and cook till the veggies are done. This could take 3-4 minutes. Then add semolina and mix it with the veggies and roast it for 2 more minutes. Then add water and mixed herbs. Keep stirring continuously so that the mixture boils and comes together eventually. It will not stick to the pan anymore. That is your cue. Take the pan off the flame. Add mashed potatoes, chopped cilantro, mint leaves, vegan cheese and salt. Mix all of this together. One part of the dish is done. 

Grease a baking tray or a plate and spread this mixture evenly over it. Cover and refrigerate it for 30 minutes. This is done to set the mixture and to prevent it from breaking while frying. Do not forget to cover this else your mixture will dry up and crack. You can make this ahead and keep it in your fridge. Then cut and fry them on the day of your party. Take it out and either cut them squares or cut small pieces and shape them as lemon sized balls using your greased palms. Dip them in flour + water mixture and roll them over breadcrumbs. Fry them instantly in hot oil. Fry till they turn golden. Keep the flame low-medium and ensure you fry these balls evenly. You can fry them in less oil by frying them in an appe pan or you can shallow fry them if you have shaped them as squares. Vegan Semolina Veggie Bites are ready. Serve them hot with any chutney/ketchup! Trust me when I say that this is a party favorite and a crowd pleaser. All will love it and you will get all the praises you deserve. Do make this for your next get-together and let me know how they turned out. 

If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter

Vegan Semolina Veggie Bites

Become the party favorite by serving these delicious Semolina Veggie Bites! This easy vegan party appetizer is sure to impress all your friends & family!

  • 1 tbsp oil
  • 1 tsp cumin seeds
  • 1 inch ginger
  • 8-10 cloves garlic
  • 5-6 green chillies
  • 1 onion
  • 1.5 cups mixed veggies – sweet corn, carrots, green peas & French beans
  • 1 cup semolina/rawa
  • 4-5 cups water
  • 2 tbsp mixed herbs
  • salt as required
  • 2-3 mashed potatoes
  • 1 cup chopped cilantro
  • 1/4 cup chopped mint leaves
  • 1/3 cup vegan cheese
  • Breadcrumbs as needed
  • Flour & water as needed
  • Oil for frying
  1. We need roasted semolina/rawa for this recipe. Roast the required quantity and use or you can buy roasted semolina from the grocery store. Both will work. Heat oil in a pan. Once its hot, temper cumin seeds. Once they crackle, add chopped onion, minced garlic, ginger and green chillies. Saute till the raw smell disappears and onions turn translucent. Then add the mixed veggies like green peas, sweet corn, diced carrots and French beans. Add salt and cook till the veggies are done. This could take 3-4 minutes. Then add semolina and mix it with the veggies and roast it for 2 more minutes. Then add water and mixed herbs. Keep stirring continuously so that the mixture boils and comes together eventually. It will not stick to the pan anymore. That is your cue. Take the pan off the flame. Add mashed potatoes, chopped cilantro, mint leaves, vegan cheese and salt. Mix all of this together. One part of the dish is done.
  2. Grease a baking tray or a plate and spread this mixture evenly over it. Cover and refrigerate it for 30 minutes. This is done to set the mixture and to prevent it from breaking while frying. Do not forget to cover this else your mixture will dry up and crack. You can make this ahead and keep it in your fridge. Then cut and fry them on the day of your party. Take it out and either cut them squares or cut small pieces and shape them as lemon sized balls using your greased palms. Dip them in flour + water mixture and roll them over breadcrumbs. Fry them instantly in hot oil. Fry till they turn golden. Keep the flame low-medium and ensure you fry these balls evenly. You can fry them in less oil by frying them in an appe pan or you can shallow fry them if you have shaped them as squares. Vegan Semolina Veggie Bites are ready. Serve them hot with any chutney/ketchup!

You can use regular shredded cheese if not vegan. 

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can pin the recipes you love.

Edamame Hara Bhara KebabCheese, Rice & Methi Kebab With Tater Tot StuffingSouth Indian Medu Wada | Lentil FrittersBlack..

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White Pattani Kuzhambu is a South Indian style vegan dish made with dry peas or vatana. This flavorful dish is a quick alternative to our regular, sambhar.

I have this worm in me that is just not satisfied to keep repeating the same recipe! I need to try some variation or hunt for some alternate recipe to make with a particular ingredient. This time it was Pattani (it means peas in Tamil). I realized that it’s known by many names like vatana, dry peas or yellow peas. They are available in dry form at all leading grocery stores and on Amazon. Thank you for that! Before I started my food blog, I had used this pattani only in Chaat items and I was pretty content with that. It is only after I began sharing my recipes with all of you, I felt the urge to not keep making the same dish but to try something new and innovative with it. That ways, all you readers can get something new to try with the same old ingredients. Most of you would know by know that I enjoy hunting down long forgotten recipes that were made by grandmas and their moms. I enjoy having conversations with my family and friends to know about certain recipes that they probably don’t make anymore for no particular reason. I had some leftover cooked vatana from a chaat party at a friend’s place and I needed a different recipe to use them. I decided to call the oldest living member of our family and ask her if she has any traditional recipe to make with pattani. I am so glad she did! 

When I called her and asked if she knows of any recipe to make using pattani, she thought for a couple of seconds and then suggested that I make Pattani Kuzhambu. Now for someone who had never head of this dish, I was all excited to know more. But before I talk about this Pattani Kuzhambu, let me take a moment to explain what in the world does Kuzhambu mean. South Indians are known for their vast variety of foods and Kuzhambu is one of our basic dish. It’s primarily made with a variety of lentils/dals and is in gravy form. Flavors of tamarind and/or coconut dominate this dish along with any veggies. Some even add jaggery in it to give it a sweet and tangy flavor. Each household has a family Kuzhambu recipe that has been adapted to the taste of the family members, local produce and current season. Kuzhambu is mainly served as a side for rice but you can also eat it with any Indian bread like roti, naan or chapati. Now coming back to this particular Pattani Kuzhambu, my granny told me that this was made in her mom’s house very often. She recollected having made this dish later for her kids as well but eventually this dish was forgotten. She was glad that I had asked her this question as it made her go back to her childhood.

It bought back the memory of her mom cooking this dish for them. I noted the recipe down and promised her that I will share it on my blog and that way this recipe will stay in the virtual world forever. I thanked her profusely for giving me a new (yet old) dish to try. Sometimes just talking to someone makes you feel so good and uplifted. Don’t you agree? My 10 minute conversation with her, left both of us with something. She got a chance to reminisce her past and I got to know of something new. It was a win-win for both of us. Thankfully, I had all the ingredients needed for this recipe at hand. There was now no excuse to not try it out. I hope you know that white peas are a very good source of cholesterol-lowering fiber. They are also rich in minerals and have no fat! I mentioned above that I have cooked using these peas before and here are some of my favorite – Best Chanya Ros | Goan Vegetarian Vatana curryDahi Ragda Puri and Ragda Pattice. Now let me walk you through the recipe on how to make Pattani Kuzhambu at home. Since the white peas are available in dry form, one needs to soak them overnight and then boil then in turmeric + salt water till they turn soft. 

You can even cook this in an Instant Pot as well. Since I already had cooked vatana (leftovers from our chaat party), I skipped these steps. We need to prepare 2 kinds of paste. One with tomatoes, ginger, garlic, cloves, cinnamon and cardamon. Add little water and make a smooth paste. The other paste is made from desiccated coconut, fennel seeds and Daliya/Split Roasted Chickpeas (pottu kadalai) along with little water. Keep both these pastes aside for now. Heat oil in a pan and once it’s hot enough add chopped onions and jalapeno. Saute till the onions turn translucent. Then add chopped cilantro and potatoes along with salt. Cover the pan and cook till the potatoes are done. Then add the tomato paste, chilly powder, turmeric powder, coriander-cumin powder and curry powder. Give it a good mix and cook for 2-3 minutes. Then add the cooked vatana/pattani to the pan. Mix and continue to cook for 5 minutes. Lastly add the coconut paste, stir and cook. If the curry is very thick, add in little water to dilute it and simmer the curry for 7-10 more minutes. Garnish with chopped cilantro and curry leaves. Serve this Pattani Kuzhambu as a side for rice/Indian bread or enjoy it as a soup. It is a very hearty and comforting dish that is super easy to make. 

If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Vegan White Pattani Kuzhambu

White Pattani Kuzhambu is a South Indian style vegan dish made with dry peas or vatana. This flavorful dish is a quick alternative to our regular, sambhar.

  • 2 cups cooked vatana/pattani
  • 1 tsp oil
  • 1 onion
  • 1 jalapeno
  • 2 tbsp chopped cilantro
  • 2 potatoes
  • 2-3 tomatoes
  • 2 cloves
  • 1 cinnamon stick
  • 1 cardamon
  • 4-5 cloves garlic
  • half inch ginger
  • 1/2 cup desiccated coconut
  • 1 tbsp fennel seeds
  • 1 tbsp Daliya/Split Roasted Chickpeas (pottu kadalai)
  • 1/2 tbsp chilly powder
  • 1 tsp turmeric powder
  • 1/2 tbsp coriander-cumin powder
  • 1/2 tbsp curry powder
  • 3-4 curry leaves
  • cilantro for garnish
  • salt to taste
  1. Now let me walk you through the recipe on how to make Pattani Kuzhambu at home. Since the white peas are available in dry form, one needs to soak them overnight and then boil then in turmeric + salt water till they turn soft.
  2. You can even cook this in an Instant Pot as well. Since I already had cooked vatana (leftovers from our chaat party), I skipped these steps. We need to prepare 2 kinds of paste. One with tomatoes, ginger, garlic, cloves, cinnamon and cardamon. Add little water and make a smooth paste. The other paste is made from desiccated coconut, fennel seeds and Daliya/Split Roasted Chickpeas (pottu kadalai) along with little water. Keep both these pastes aside for now. Heat oil in a pan and once it’s hot enough add chopped onions and jalapeno. Saute till the onions turn translucent. Then add chopped cilantro and potatoes along with salt. Cover the pan and cook till the potatoes are done. Then add the tomato paste, chilly powder, turmeric powder, coriander-cumin powder and curry powder. Give it a good mix and cook for 2-3 minutes. Then add the cooked vatana/pattani to the pan. Mix and continue to cook for 5 minutes. Lastly add the coconut paste, stir and cook. If the curry is very thick, add in little water to dilute it and simmer the curry for 7-10 more minutes. Garnish with chopped cilantro and curry leaves. Serve this Pattani Kuzhambu as a side for rice/Indian bread or enjoy it as a soup. It is a very hearty and comforting dish that is super easy to make.

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can pin the recipes you love.

Here are some quick Indian meals that you can try – Vegan Malvani Style Green Chana | Chickpeas MasalaBaingan Ka Bharta | Smoky Mashed Eggplant In An Instant Pot

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Try this Bengali style Cabbage Potato stir-fry that is a perfect side for roti/rice. This hearty vegan dish is loaded with flavors & is very simple to make.

Some recipes are reserved for special occasions and some are those that we need to make on an everyday basis! Rarely you come across a recipe that can be a bit of both! Bengali Style Cabbage & Potato Curry is that kind of recipe. This is that simple home cooked meal one wishes to come home to. This curry is prepared using basic simple flavors but is extremely delicious and nourishing. Curries like these need to be savored. This also makes a great lunchbox recipe. One of the most burning question for a homemaker is to figure out what to pack in lunch boxes. I have heard this time and again from my friends that they are always in a fix when it comes to packing their child/spouse’s lunchbox. I have had friends either calling or whatsapping me asking for a quick and tasty recipe. Although I feel like telling them to just log on to my blog and have a look as there are many options available, I know that they are expecting me to send over a specific link. I think they just want to save their time and immediately focus on the recipe I provide instead of having to search for it. But then the onus lies on me to figure out what kind of dish their family would like and suggest something accordingly. I do enjoy doing this though for them!

This kind of helps me gauge real-time what my friends/readers are liking, what they end up making, how it is received by their family and what they expect from me as a home chef/food blogger. When my friend calls me back to tell me how much her kids loved it or how happy she was that the lunchbox was wiped clean for a change or how much her husband raved about this dish, it makes me feel so content and happy. I ask them to keep their feedback honest and most of them do. They sometimes even tell me if and how they altered my recipe to suit their family’s taste and I make a note of it. These are the tips that help me when I am conceiving a new recipe. There are times when they provide me with a recipe in exchange of mine and I simply love that kind of barter system. My friends are my eyes and ears to the outer world and I always rely on what they have to offer. Each one of them lives a unique journey where they meet different people, visit different restaurants, travel to varied places and they share all those experiences with me. It doesn’t matter that we are continents away, these conversations keeps us connected and that is what true friendship is. We enjoy exchanging all the happenings of our lives with each other. 

I got this recipe from a friend in exchange of my Vegan Malvani Style Green Chana | Chickpeas Masala. She in turn had got to know about this dish from her train friend. Yes, in India, we have train friends. These friendships are formed purely while travelling to college/work together in the same train at the same time. On that train journey, lots of things are shared between friends in that short span of travel time. The discussions vary from day-to-day woes, recipes, family details, food, happy and sad occasions, personal stuff to some friendly banter. These friendships are special and they become like close-knit families. My friend’s train friend is a Bengali and she learnt this recipe from her mom. So we really are not too sure about the authenticity of this dish being from the Bengali cuisine, but since I got this recipe from a Bengali, I named it so. Bengali cuisine is known for its subtle and fiery flavors and has an emphasis on fish, vegetables and lentils largely. I had never tried anything from this cuisine until now so I was surely excited to make this dish out. To keep the authenticity of the dish, I have not altered her recipe and made it as I was told. Now we all know that cabbage is very low in calories, highly nutritious, rich in fiber and vitamins. 

Do give this Bengali Style Cabbage & Potato Curry a try. You will need shredded cabbage for this recipe. Heat oil in a pan. One its hot enough, add mustard seeds and once they crackle, add cumin seeds, fennel seeds, fenugreek seeds, asafoetida, cinnamon, bay leaf, cloves and dried red chillies. Fry all the spices for 45 seconds. Then add chopped onions and saute till they turn translucent. This could take a minute or two. Next add in the shredded cabbage. Cook it for 6-8 minutes till they get roasted. Next add the chopped tomatoes along with salt. Cover the pan and cook it for another 2-3 minutes or till the tomatoes turn soft and pulpy. Then add chopped potatoes, coriander cumin powder, chilly powder/paprika and turmeric powder. Mix them all together and then add water. The level of water should be above the vegetables. Cover and cook for another 10-12 minutes. By this time most of the water would get absorbed. Check salt and add if needed. Lastly add sugar and garam masala, mix and cook for another minute. Take the pan off the flame. Bengali Style Cabbage & Potato Curry  is now ready. Serve it hot with any Indian bread like roti, chapati or naan. This will taste good even with rice since this curry has a semi-gravy consistency. 

If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Bengali Style Cabbage & Potato Curry

Try this Bengali style Cabbage Potato stir-fry that is a perfect side for roti/rice. This hearty vegan dish is loaded with flavors & is very simple to make.

  • 500 gms cabbage
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 4-5 methi/fenugreek seeds
  • Pinch of asafoetida
  • 1 cinnamon stick
  • 1-2 bay leaf
  • 4-5 cloves
  • 2-3 dried red chillies
  • 1 onion
  • 2 tomatoes
  • 2 potatoes
  • 1 tbsp coriander cumin powder
  • 1 tbsp chilly powder
  • 1 tsp turmeric powder
  • water as required
  • salt as required
  • 1-2 tsp sugar
  • 1/2 tbsp garam masala
  1. You will need shredded cabbage for this recipe. Heat oil in a pan. One its hot enough, add mustard seeds and once they crackle, add cumin seeds, fennel seeds, fenugreek seeds, asafoetida, cinnamon, bay leaf, cloves and dried red chillies. Fry all the spices for 45 seconds. Then add chopped onions and saute till they turn translucent. This could take a minute or two. Next add in the shredded cabbage. Cook it for 6-8 minutes till they get roasted. Next add the chopped tomatoes along with salt. Cover the pan and cook it for another 2-3 minutes or till the tomatoes turn soft and pulpy. Then add chopped potatoes, coriander cumin powder, chilly powder/paprika and turmeric powder. Mix them all together and then add water. The level of water should be above the vegetables. Cover and cook for another 10-12 minutes. By this time most of the water would get absorbed. Check salt and add if needed. Lastly add sugar and garam masala, mix and cook for another minute. Take the pan off the flame. Bengali Style Cabbage & Potato Curry  is now ready. Serve it hot with any Indian bread like roti, chapati or naan. This will taste good even with rice since this curry has a semi-gravy consistency.

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can..

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Vegan Matki Misal is a one-pot meal made with sprouts & misal masala. It’s often served as breakfast along with bread, is spicy & is extremely delicious.

My childhood friend lost his mom couple of months back. She was an amazing lady, always smiling, strong with a modern outlook. Her other best quality was that she loved to cook and would always be ready to cook something for all of us. Her dishes were famous in our building. I remember, when I got married, she invited me and KR to their house for lunch. BTW, this is a tradition in India. All newly wed couples get invited to homes of loved ones for lunches/dinners. When inviting us, she had asked me what should she make for us. Without battling an eyelid, I replied – Misal Pav. She really prepared the best Misal Pav ever and no restaurant could match that taste. I was very fond of her recipe as I had the privilege of eating it on many occasions. When I would host potlucks in my house, aunty would always send her famous misal with pav for us. Since I knew KR loves all these items, I requested her to make Misal Pav for lunch. She happily obliged and by the time we left their house, KR was raving about this dish already. He told me to get her recipe which I then did. I still remember, while writing down the recipe for me, she told me that the secret to a good marriage is to feed the husband well! I laughed back at her being the feminist I am.

I told her, why not change this statement to – The secret to a good marriage is that both should always be well fed! Why should only the husbands get good food? Don’t you agree with me on this one! I met her only once after that when I had gone to Bombay for the birth of my niece. Her health was deteriorating and I couldn’t bear to see her confined to a chair/bed. Yet, she was all smiles when we met and even told to drop by next time for a meal. As I left her house, I cried outside their door as I just sensed that this may be the last time I ever saw her. Sadly, this turned out to be true. In a few months, I heard of her sad demise. My heart reached out to my friend who was very close to her. Me being miles away did not help either. I was equally devastated. I decided to offer my prayers here and then began going through my memory box. I have a small box where I have kept gifts/tokens from all the aunties of my building. They all had given me something when I got married and I have preserved all of that. There was her handwritten Misal recipe which bough me to tears. I held on to that paper and decided to make her recipe and feature it on the blog. It was my way of bidding her goodbye and letting her know that she will always be remembered. I wanted to preserve her recipe in the virtual world forever. 

The main ingredient for Misal is Moong Bean Sprouts/Moth Beans. These sprouts are extensively cultivated and consumed in East Asia. Misal is a Maharashtrian dish made with brown sprouts which is cooked in a spicy gravy with a special masala. It is served with chiwda/farsan on top which gives the dish a different flavor plus the required crunch. Sprouts are known to be protein rich making it an ideal ingredient for vegetarians and vegans. They can be used in a variety of recipes. In fact, just boiled/raw sprouts can be eating like a salad. However, my mom would always say that one must always soak and then cook the moth beans before consumption because this helps to break down anti-nutritional factors and makes the protein more digestible. I usually buy dried moth beans and soak then overnight. In the morning, I drain out the water and transfer them into a big strainer. I leave it on the kitchen counter for a day or two. I keep mixing it using my hands once or twice a day. This process will make it sprout. Once the shoots are long enough, I know they are ready to be used. I follow this same process for the green sprouts as well. I recently read that the Instant Pot yogurt mode works great to sprout beans. You can try it out. I am yet to try it. 

Now that we have established the fact that almost all of us own an Instant Pot, I thought why not make this dish in it. Let me walk you through the recipe. The cook-top version will be very similar to the pressure cooker version. You can either get sprouted moth beans from the grocery store or sprout them at home using the technique I shared above. Turn on the IP in ‘saute’ mode. Add oil and add roughly chopped onions, garlic, ginger, tomatoes and coconut. Saute them till they are cooked. This could take around 5 minutes. Turn off the Instant Pot. Remove the mix onto a plate and let it cool a bit. Now transfer it to a blender, add water and make a smooth creamy puree. Again turn on the IP and add oil in it. You need not wash the pot. Temper mustard seeds and cumin seeds. Once they crackle, add curry leaves and asafoetida. Fry for 10 seconds, then add the ground paste along with misal masala, chilly powder, chopped cilantro and salt. Cook for a minute and then add the sprouts and give it all a good mix. Add water, press ‘Cancel’ and close the lid with vent in sealing position. Cook in manual or pressure cook mode for 12 minutes. When the pressure cooker beeps, let the pressure release naturally. Open lid and stir in the lemon juice and garnish with some more cilantro. 

Making this vegan dish in an Instant Pot was so easy and hassle free. A one-pot meal than can be enjoyed for breakfast, snack or as a meal. Thank you aunty for this recipe. Here is how you serve Misal Pav. In a serving bowl, add the cooked misal, throw in some chiwda/farsan, chopped onions and serve it with Bread/Pav. It also tastes great with steamed rice. This is a spicy gravy dish but is extremely flavorful. No wonder this is a popular street food from India! If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Vegan Matki Misal In An Instant Pot

Vegan Matki Misal is a one-pot meal made with sprouts & misal masala. It’s often served as breakfast along with bread, is spicy & is extremely delicious.

  • 1 tsp oil
  • 1 onion
  • 4-5 cloves garlic
  • 1 inch ginger
  • 2 tomatoes
  • 1/2 cup water
  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 5-6 curry leaves
  • Pinch of asafoetida
  • 1 packet Rasoi Magic Misal Masala (or use 2 -3 tbsp of Misal Masala)
  • 1 tsp chilly powder
  • 1/3 cup chopped cialntro
  • 3 cups sprouts
  • 6 cups water
  • salt as required
  • 2 tbsp lemon juice
  • cilantro and chopped onions for garnish
  • 1 cup chiwda/farsan
  1. Turn on the IP in ‘saute’ mode. Add oil and add roughly chopped onions, garlic, ginger, tomatoes and coconut. Saute them till they are cooked. This could take around 5 minutes. Turn off the Instant Pot. Remove the mix onto a plate and let it cool a bit. Now transfer it to a blender, add water and make a smooth creamy puree. Again turn on the IP and add oil in it. You need not wash the pot. Temper mustard seeds and cumin seeds. Once they crackle, add curry leaves and asafoetida. Fry for 10 seconds, then add the ground paste along with misal masala, chilly powder, chopped cilantro and salt. Cook for a minute and then add the sprouts and give it all a good mix. Add water, press ‘Cancel’ and close the lid with vent in sealing position. Cook in manual or pressure cook mode for 12 minutes. When the pressure cooker beeps, let the pressure release naturally. Open lid and stir in the lemon juice and garnish with some more cilantro.

  2. Here is how you serve Misal Pav. In a serving bowl, add the cooked misal, throw in some chiwda/farsan, chopped onions and serve it with Bread/Pav. It also tastes great with steamed rice.

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can pin the recipes you love.

Fan of sprouts? Then give these recipes a try – Vegan Matki Usal | Indian Sprouts Salad DishEasy Sprouts SaladSprouts Cutlet/Tikki and Sprouts & Egg Bhurji. Some other popular street food snacks from India are Black Chana ChaatPav BhajiVegan Crispy Onion Pakoda | Fried Kanda BhajiyaBombay Special Vada PavSev Puri Grill SandwichMushroom Kalan Masala/ Mushroom Stir FryBombay Style Veg Masala Toast SandwichRagda PatticePotato Paneer Kathi Roll/Wrap and Potato Chilly Garlic Masala Toast.

The post Learn how to make Vegan Matki Misal in an Instant Pot appeared first on Cookilicious.

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This vegan fried appetizer made with besan & potatoes is crispy & crunchy. If you are looking for a quick & easy snack for your next party, give this a try. 

I had the most fun creating this party snack! I even mentioned it on my Instagram Stories that making this appetizer gave me lot of joy. Just the recipe and technique used to make them was an enriching experience. I had never prepared a snack similar to this one and that is what excited me the most. This truly is a unique snack that is a crowd pleaser for sure! I can say that because I did make it for a potluck and everyone went crazy. It was all gone within of serving. That I think is a sign of a great appetizer that’s fit for a crowd. Of course food is the highlight at any party and the first food to come out of the kitchen sets the mood. There is a lot of pressure on the party appetizers as they will make or break your party mood. SO it is essential that the first finger-foods that go out are the best and stand out. Once the guests like the food served, they will relax and loosen up. If cocktails are important in a gathering, so are the snacks served. I always take a lot of pride in my snacks. I enjoy making them but what I enjoy even more is watching it being relished or devoured by my guests! That gives me immense satisfaction as a chef. It is always nice when your guests enjoy the food made by you and are very vocal about it. 

Whenever I am in need of any creative inspiration, I call my Gujju friend. Her mom always gives me some recipe idea. I think, all Gujaratis have a knack of coming up with innovative recipes, in my experience. I would love going to this friend’s house for home study during college years. Her mom would make a new snack every time and most of them would be unheard of. It would be her own personal creation and many didn’t even have a name. I would always ask what this dish is and she would just shrug it off saying that she just made something using whatever was handy. She was so oblivious to the fact that she was an excellent cook and it was not a big deal for her. I think she felt she was just doing her job. That is true to all moms I think. They do their jobs selflessly without expecting even a compliment back! They don’t even realize what wonders they create in the kitchens and each innovative recipe created in their kitchen is worth a shout-out. I was discussing this with my friend the other day. I told her, that if her mom even releases a cookbook I will be her first buyer. We laughed at that because we both knew that this would be so much out of character for her and just the thought oh her going out in public like this would make her tremble. 

This time as well, she came to my rescue when I reached out to her. I was invited for a potluck and since all love the appetizers I make, I volunteered to get some snack for the party. Since I wanted to make an innovative dish for the get-together, I decided to ask my friend’s mom. After knowing what ingredients I have handy, she suggested this Besan & Aloo Snack. The two main ingredients in this dish are besan which is nothing but chickpea flour and aloo which means potato. Rest are all basic ingredients that are easily available in everyone’s kitchen/pantry. But the recipe technique is a bit different. She patiently explained the recipe to me and also provided all tips and tricks to ensure that this recipe was a success. I was super excited that I had procured a new dish from her. As expected, she didn’t really have a name for this dish and told me to come up with a name. Even though I know very well that she will not be able to read this post (as she is uneducated), I would still like to thank her on this platform and dedicate this post to her. It’s her recipe that I am sharing with you today. Hope you too enjoy this dish as much as I did and you do try it at your next event or gathering. It is a very simple and quick recipe. 

The first step is to add chickpea flour/besan in a mixing bowl. Add chilly powder, turmeric powder, salt, cumin seeds and ajwain/carom seeds. Mix all the masala together and then add little water first. With a whisk/spoon give it a good mix so that there are no lumps formed. Then add the remaining water and make a thin batter. Add mixed herbs to it and mix. Heat oil in a nonstick pan and pour this thin batter onto the pan. Immediately begin to mix it and lower the flame. In about 2-3 minutes, this mixture will begin to thicken and not to the pan anymore. The key is to keep stirring it and cook it on low flame. Once a lump like mixture is formed take it off the flame. Let it cool down for about 5 minutes and then add boiled and grated potatoes to it. Also add salt, chopped cilantro and minced green chillies. It will be little hot but using your hands bring all of this together. Grease a cookie tray or a plate as well as your palms. Spread and flatten the mixture evenly (refer the pic above). Freeze it for 10 minutes. Meanwhile heat oil for frying. Take out the tray from the freezer, cut in squares. You can cut them in any shape you want. Fry the squares on medium flame. It should turn golden on both sides. Soak the excess oil using a paper towel. Serve them hot with chutney/ketchup. These Besan & Potato Squares are crispy, crunchy and extremely flavorful. 

If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Vegan Besan & Potato Squares

This vegan fried appetizer made with besan & potatoes is crispy & crunchy. If you are looking for a quick & easy snack for your next party, give this a try.

  • 100 gms besan/chickpea flour
  • 1 tbsp chilly powder
  • 1 tsp turmeric powder
  • 1 tbsp cumin seeds
  • 1 tbsp ajwain/carom seeds
  • salt as required
  • 1 tbsp mixed herbs
  • 400 ml water
  • 2-3 tbsp oil
  • 2-3 potatoes
  • 1 cup chopped cilantro
  • 5-6 green chillies
  • oil for frying
  1. The first step is to add chickpea flour/besan in a mixing bowl. Add chilly powder, turmeric powder, salt, cumin seeds and ajwain/carom seeds. Mix all the masala together and then add little water first. With a whisk/spoon give it a good mix so that there are no lumps formed. Then add the remaining water and make a thin batter. Add mixed herbs to it and mix. Heat oil in a nonstick pan and pour this thin batter onto the pan. Immediately begin to mix it and lower the flame. In about 2-3 minutes, this mixture will begin to thicken and not to the pan anymore. The key is to keep stirring it and cook it on low flame. Once a lump like mixture is formed take it off the flame. Let it cool down for about 5 minutes and then add boiled and grated potatoes to it. Also add salt, chopped cilantro and minced green chillies. It will be little hot but using your hands bring all of this together. Grease a cookie tray or a plate as well as your palms. Spread and flatten the mixture evenly (refer the pic above). Freeze it for 10 minutes. Meanwhile heat oil for frying. Take out the tray from the freezer, cut in squares. You can cut them in any shape you want. Fry the squares on medium flame. It should turn golden on both sides. Soak the excess oil using a paper towel. Serve them hot with chutney/ketchup.

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can pin the recipes you love.

Edamame Hara Bhara..

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A classic halwa recipe that turns out perfect! Made with unusual ingredients like potato & sweet potato, this Indian dessert can brighten up any festive day!

There are many Indian sweets that have gained cult status over the years. Gulab Jamun, Jalebi, Ladoo, Rasgulla, Kheer and Halwa are just some names that you must have tasted or heard of. However, Halwa is hands down one of the most popular Indian dessert ever! If you watch Bollywood movies, especially those that were made in the 70s,80s and 90s, you will notice that majority of the Hero’s moms would claim that halwa is her son’s favorite and would not need any excuse to make it for him. Today when you look at those movies, it looks so funny and the actors were clearly hamming a lot back then! Nevertheless, halwa always managed to stand out in these scenes. Plus. moms be in Bollywood or in our homes, they all are the same! I remember, every time there came a scene where someone would mention the word ‘Halwa’, I would look at my mom if she was around and ask her to make halwa for me. She would make it for me the next day if not the same day. Now that I think of it, it was really very sweet of her to always indulge me. She being a creative person, would whip up a halwa using whatever she had handy. I am thankful that some of those genes have been passed on to me! But yes, I do have a special bond with Halwa. 

I never in my wildest dreams would have thought of using potato and sweet potato in a dessert recipe and that too make halwa out of it! It was a South Indian festival called Nombu where we tie a sacred yellow thread around our neck. This festival is mainly for married women. As on this day, the women offer prayers for the longevity and well-being of their husbands. We need to prepare something sweet to offer the goddess as naivedyam. If you are not in a position to cook something sweet, you can even offer fruits. My MIL called to tell me about this festival and then suggested that I prepare some kind of sweet that I can also share with the readers of my blog. Yes, my whole family helps me with my work. She then asked me if I have ever made Potato Halwa. She went on to say that I must prepare this halwa as it has a shock value (no one expects to use a potato in a sweet dish) and is something that tastes great plus its super easy to make. I was lost in thoughts the moment I heard the words – Potato Halwa! I kept thinking what a genius idea this was! Until then I had never heard of this kind of halwa but I definitely wanted to try it out. I asked her for the recipe and then decided to make a small batch as prasad for Nombu that day.

I wanted to do a trial batch and see how it tastes before I share it here on the blog. It did turn out great and when I made KR taste it in the evening, he couldn’t believe his ears when I told him that it’s made of potatoes. He asked me if I meant sweet potatoes but I was shaking my head NO with a silly grin plastered on my face. That is when an idea popped up in my mind. I thanked him profusely for this idea while KR looked back at me, clueless. That conversation had conceived this recipe! Right then, right there I decided that I will make it again and this time with sweet potato as well. That I thought would be a great recipe for Holi! What is Holi? It is a festival of colors fondly celebrated all over India. The Color Run you and me participate in today, is pretty much how we celebrate Holi in India. I have always enjoyed this colorful festival since childhood. Ever since I moved to the US, we decided to host a Holi party for our friends here. I am a sucker for making and preserving memories. We celebrate the day will full jing-bang. We play in our backyard and even set up an inflated pool. Kids play in it at first and then its occupied by all the drunk uncle and aunties! There is color, water balloon, water guns and of course lots of food! I have a new menu every year and all our friends look forward to it! 

Since I loved this halwa recipe, I decided to add this to my Holi menu this year. Now let me show you how to make Potato and Sweet Potato Halwa at home. You can prepare this halwa using only potatoes if you don’t have sweet potatoes at hand. I have tried both versions and they taste great. The first step is to boil potatoes and sweet potatoes in water. No need to add salt while boiling. Once done, peel and mash them. Meanwhile, fry cashews, raisins and pistachios in ghee. Take it out onto a plate and keep that aside for now. In the same pan, transfer this mashed mixture to a pan with ghee in it. Saute the mixture till it all comes together and forms a creamy smooth texture. The color will also turn golden. Then add milk, sugar and cardamon powder. Mix and cook it ensuring there are no lumps. This could take 5-7 minutes on medium flame. The halwa will not stick to the pan anymore and that is your cue. Lastly add the fried nuts over it, few strands of saffron and serve warm or chilled. I even garnished it with some edible flowers and Vark. For those who don’t know, vark is super fine filigree foil sheet of pure metals, typically silver but sometimes gold, used to decorate South Asian sweets and food to make those look more appetizing. The silver and gold are edible, though flavorless. Do try this halwa this Holi and enjoy it the festival!

If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Potato and Sweet Potato Halwa

A classic halwa recipe that turns out perfect! Made with unusual ingredients like potato & sweet potato, this Indian dessert can brighten up any festive day!

  • 2 potatoes
  • 1 sweet potato
  • 1 tbsp ghee
  • 1/4 cup mixed nuts
  • 3-4 tbsp ghee
  • 1/2 cup whole milk
  • 1/3 – 1/2 cup sugar
  • 1 tsp cardamon powder
  • few strands of saffron
  • vark sheet as required
  • edible flowers (optional)
  1. You can prepare this halwa using only potatoes if you don’t have sweet potatoes at hand. I have tried both versions and they taste great. The first step is to boil potatoes and sweet potatoes in water. No need to add salt while boiling. Once done, peel and mash them. Meanwhile, fry cashews, raisins and pistachios in ghee. Take it out onto a plate and keep that aside for now. In the same pan, transfer this mashed mixture to a pan with ghee in it. Saute the mixture till it all comes together and forms a creamy smooth texture. The color will also turn golden. Then add milk, sugar and cardamon powder. Mix and cook it ensuring there are no lumps. This could take 5-7 minutes on medium flame. The halwa will not stick to the pan anymore and that is your cue. Lastly add the fried nuts over it, few strands of saffron and serve warm or chilled. I even garnished it with some edible flowers and Vark.

You can try using a non-dairy milk for this recipe. Although I have not tried it yet.

Add more milk if required.

You can make this only with potatoes. 

Be liberal with ghee, just for today.  

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can pin the recipes you love.

Some other holiday dessert recipes that you can try are Gulkand ShrikhandInstant Coconut Ladoos (No Condensed Milk Required)Apple Khoya KheerRose Sandesh2-Ingredient Coconut MacaroonsVegan No Bake Raspberry Energy BitesNo-Churn Rose Gulkand Ice CreamMango Semolina CupcakesEggless Almond Butter Oats CookiesJhajhariya/Sweetcorn PuddingSweet Potato Nei Paniyaram With Leftover PuranGranola Oats, Honey & Almonds & Rice Pudding/KheerRabri Ice Cream with Beetroot & Raspberry SauceChocolate Rava LadduCashew & Condensed Milk BiscuitsHibiscus Strawberry Pastry Puffs and Jam CigarsBeetroot HalwaSweet Potato Puran Poli/Pancakes and Aval Kesari | Beaten Rice Pudding.

The post Potato & Sweet Potato Halwa – Holi Special! appeared first on Cookilicious.

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Curry Leaves Veg Cheese Paniyaram is a very popular snack from South of India. These savory vegan fritters are often served for breakfast or as a snack.

Hot breakfasts always make me happy! I was hearing a nutritionist talk about our food habits and what we must and must not do. She made a very good point when she said that the first meal of the day should not come out of a packet. She actually encourages freshly prepared meals all times of the day. This is something which our moms and grandmas would vouch for. I have never seen my mom buy processed/frozen food. In fact, back in those days, these things were unheard of. It was always hot breakfast until cereals entered the scenario. Nowadays, people prefer cereal and milk or a smoothie for breakfast because it is quick and easy to make in the mornings. I do that too. But ever since I saw that video, I consciously try to incorporate this practice every week. Me being an inherently lazy person is also of great help here. Let me explain. Mornings are always busy for everyone. We all are in a rush to finish off breakfast and get going with our work. This calls for meals that are instant and don’t require too much prep work. Being lazy, I naturally look for recipes which are exactly that! Now you see, ho being lazy is actually a boon here! In fact, I had read that Bill Gates once said that if you have a job to be done, get a lazy person to do it because he/she will find the quickest way to do it. This kinda applies to me! Geez!

The first meal when you wake up in the morning should be one that gently welcomes your body awake, providing it with nutrients and stamina to tackle the day. Did you know that starting your day with something cold is like throwing water on your face when you are trying to sleep. It will shock your body and slow down your digestive system for the rest of the day. Plus the extra energy that the body uses to digest the cold meal means less energy for it to perform every day tasks. Therefore, eating a warm meal for breakfast is very essential as per studies. If you don’t believe me, try it out for a week or two and see the difference. Eating a warm vegetarian/vegan breakfast such as waffles, pancakes, crepes, idli, dosa, paniyaram, frittata, cheela, dhokla, sandwiches, etc, should be easy. For those of already dreading the thought of cooking early in the morning, let me give you the most easiest idea – Batter! You can prepare the batter for anything the previous night and use it in the morning to prepare a hearty breakfast within minutes. Another good thing about batters is that you can make it in advance and use it all week! Smart right! Today I have a batter recipe for you. Its called Curry Leaves Veg Cheese Paniyaram or fritters that’s made using leftover dosa batter. 

Curry Leaves is aromatic and is widely used in Indian cuisine. Today it is easily available at all leading grocery stores.  However, you can also grow a curry plant in your backyard and that ways you always have a good stock off these delicious leaves. They are also available in the dried form, but the aroma is largely inferior. Fresh leaves are anytime better. We normally add it in the initial stage of cooking, like when giving a tadka or tempering of mustard seeds, onions, asafoetida in any given recipe. Adding teared curry leaves to the dish gives it a nice aromatic flavor. Like most herbs, it has many nutritional benefits as well. It has anti-diabetic properties, is great for hair growth and is used in herbal medicines. The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals. As a kid, I would always throw them away whenever it would appear in any dish. My mom would always scold me for doing this and tell me that eating curry leaves is good for me. Alas! We just don’t listen to our mom, right! Now I know and always add some finely chopped curry leaves when cooking. You should remove the curry leaves from the stems, wash them, and pat them dry. Then store in fridge and use as needed.

Like I mentioned above, you can prepare this batter in advance and it stays good in the fridge for a week. Let me show you how to make Curry Leaves Veg Cheese Paniyaram! You need an Appe Pan for this recipe. Cooking in an appe pan is such a time saver. You can make many fritters in one batch. The other essential ingredient here is dosa batter. If you don’t have any leftover batter, no worries. You can add semolina/rawa, yogurt, rice flour and salt to make a batter. Transfer the batter onto a bowl. Grindcurry leaves, cumin seeds and peppercorns with little water to make a smooth paste. Add this ground paste to the batter. Heat oil in a pan and temper mustard seeds. Once they begin to crackle, add urad dal and saute till they turn golden. Then add chopped green chillies and onions and continue to saute till the onions turn translucent. Next add the chopped carrots and green peas along with salt. Cook till the carrots turn soft. Pour all of this into the batter and give it a good mix. There is no need to add any soda to the batter and also do not add cilantro as it will mix with the flavor of curry leaves. The batter is ready. Heat an Appe Pan and fill each mold with a tsp of oil. Always keep the flame on low to medium. These fritters can burn easily. 

With a spoon, fill each mold with the batter, cover with the lid and cook for 4-5 minutes. Carefully turn them around and continue to cook them till they are evenly brown. Take them out onto paper towels to soak the excess oil. Serve them with chutney or ketchup along with your tea/coffee. If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter!

Curry Leaves Veg Cheese Paniyaram

Curry Leaves Veg Cheese Paniyaram is a very popular snack from South of India. These savory vegan fritters are often served for breakfast or as a snack.

  • 2 cups dosa batter
  • 1/2 cup curry leaves
  • 1 tbsp cumin seeds
  • 1 tbsp peppercorns
  • 1 tsp oil
  • 1 tsp mustard seeds
  • 2 tsp urad dal
  • 2 green chillies
  • 1 onion
  • 2 carrots
  • 1/4 cup green peas
  • salt as required
  • oil for frying
  1. You need an Appe Pan for this recipe. Cooking in an appe pan is such a time saver. You can make many fritters in one batch. The other essential ingredient here is dosa batter. If you don’t have any leftover batter, no worries. You can add 1 cup semolina/rawa, 1 cup yogurt, 1/3 cup rice flour and salt to make a batter. Transfer the batter onto a bowl. Grind curry leaves, cumin seeds and peppercorns with little water to make a smooth paste. Add this ground paste to the batter. Heat oil in a pan and temper mustard seeds. Once they begin to crackle, add urad dal and saute till they turn golden. Then add chopped green chillies and onions and continue to saute till the onions turn translucent. Next add the chopped carrots and green peas along with salt. Cook till the carrots turn soft. Pour all of this into the batter and give it a good mix. There is no need to add any soda to the batter and also do not add cilantro as it will mix with the flavor of curry leaves. The batter is ready. Heat an Appe Pan and fill each mold with a tsp of oil. Always keep the flame on low to medium. These fritters can burn easily. With a spoon, fill each mold with the batter, cover with the lid and cook for 4-5 minutes. Carefully turn them around and continue to cook them till they are evenly brown. Take them out onto paper towels to soak the excess oil. Serve them with chutney or ketchup along with your tea/coffee.

I use the hashtag #cookiliciousveg on all social media platforms (Instagram, Twitter, Facebook) so you can get access to what's cooking in my kitchen. To stay updated, you can either subscribe to our newsletter&nbsp (free gift if you do so!) or follow me on my social media Instagram , Facebook   and Twitter! There is even a Pinterest board called Cookilicious Recipes&nbsp from where you can pin the recipes you love.

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