Here are easy to make and tastefully wonderful treats to give out to your guests once the party is over and allow them to remember the moment much longer.

1. Chocolate Covered Candied Orange Peels

Some citrus, some tang, yes that’s right orange peels can be what you are looking for. A grown-up version of jelly candies without the guilt. Share this magical treat with everyone and surprise gift them with a jar of these.

Ingredients
3 navel oranges
4 cups sugar
4 cups water
1 bag milk chocolates or milk chocolate chips

Instructions
a. Start by peeling the oranges. Make 4 cuts along the curve from top to bottom, cutting through the peel but not the fruit. Remove the segments of peel carefully, trying not to tear them. Cut the peel into thin strips about ¼ inch wide.
b. Place the strips in a large saucepan and cover them with cold water. Bring the water to a boil, then strain and discard the water. Repeat this process two more times to remove some of the bitterness from the white pith.
c. Once the strips have been boiled 3 times, combine the 4 cups of sugar and 4 cups of water in a saucepan and bring it a boil, stirring occasionally until the sugar dissolves. Add the orange peels to the boiling syrup and reduce the heat to medium-low. Continue to simmer the peels for one hour. Peels should be very limp and start to look translucent.
d. Remove the pan from the heat, and let the strips cool in the syrup.
e. Remove the peels from the syrup and place them on a wire cooling rack set over waxed paper. Let them drip and dry for about 30 minutes. At this point you can roll them in granulated sugar or leave them as is. I skip the sugar step however the sugar creates a nice sparkle and extra crunch.
f. In a heat proof bowl set over simmering water, melt Milk Chocolate over low heat. Once chocolate is completely melted, dip peels half way into the chocolate and place back on the cooling rack to set. Leave out at room temperature in a cool place overnight.
g. Package in glass jars with a tight fitting lid for storage or gifting!

Notes
The candied peels will keep, in a sealed jar, at room temperature for up to two weeks.

Chocolate Covered Candied Orange Peels

2. Keto Trail Mix

This keto trail mix is a low-carb trail mix that will allow your guests to have a snack on their way home. Plus, it can be customised to your likes or guests like and have their own jar of trail mix just lay all the ingredients in a bowl and have them scoop the ones they like.

Ingredients
1/2 cup sugar free candied pecans
1/2 cup sugar free candied almonds
1/2 cup keto chocolate chips milk, white, and dark
1 cup sugar free candied nuts
1/2 cup coconut cashews

Instructions
a. Combine all the ingredients in a large mixing bowl and stir until fully incorporated.
b. Pour into individual baggies or jars and seal to avoid added moisture.

Notes
This trail mix is customizable. Use any nuts or seeds of choice.
TO STORE: Leftover trail mix should be stored in a sealable container, at room temperature, for up to 2 months.
TO FREEZE: You can freeze the trail mix in a ziplock bag for up to 6 months.

Keto Trail Mix

3. Vegan Danish Butter Cookies

The tin can that always has a sewing kit can be filled with your very own baked vegan Danish cookies. The well-loved treat perfect pair with a cuppa or coffee. This will bring your guests a quick trip down memory lane.

Ingredients
200 g / 7 oz dairy-free buttery spread
130 g / 4.5 oz confectioner’s sugar
310 g / 11 oz plain flour
1 tbsp corn starch mixed with 2 tbsp water
2 tsp vanilla bean paste or vanilla extract
1 tbsp almond milk, if needed
2 tbsp white sugar, for decoration

Instructions
a. Preheat oven to 180C / fan 160C / 350F. Line a baking sheet with greaseproof paper.
b. Mix together the dairy-free butter and icing sugar to create a soft buttercream.
c. Add the rest of the ingredients, minus the milk, and mix until just combined. If the mixture is too dry, add the 1 tbsp of milk or more until a soft but firm batter is formed.
d. Create the cookie shapes either using a cookie press, piping bag or simply dropping a tsp of batter onto the sheet.
e. Bake for 10-15 minutes, regularly checking to make sure they are baking evenly. Turn your baking sheet around to face the other way half way through, if necessary.
f. Let cool for 10 minutes on a cooling rack then sprinkle with sugar. Enjoy!

Vegan Danish Butter Cookies

4. Chocolate Truffle Energy Bites {Raw, Vegan, Gluten-free}

These chocolate truffles are an energy bite that is healthy and delicious and comes in a variety of festive colours perfect as party favours for all your guests. It can be a pre-or post- workout snack without feeling guilty of indulging in one or more of it.

Ingredients
2 cups (about 9.5 oz.) dates, pitted and soaked
1 cup (about 5 oz.) raw almonds, hazelnuts, cashews, or walnuts, or a mix, soaked overnight
½ cup (1.5 oz.) shredded unsweetened coconut
2 TBSP coconut oil, melted
3 TBSP (30g.) hemp seeds
1 TBSP (7g.) chia seeds
2-3 TBSP (14-21g.) cocoa powder, or raw cocoa powder, to taste
pinch of salt (this helps amp up the flavor, but can be omitted if you wish)
Any toppings you like, such as chopped nuts, shredded coconut, cocoa powder, freeze dried raspberries (pulverized into a powder with a spice grinder or mortar and pestle), hemp seeds, etc.

Instructions
a. Place the nuts in a bowl or glass measuring cup, and cover with cool tap water. Let soak overnight, or for a minimum of one hour before using. In a separate bowl, do the same with the dates. (Soaking the nuts makes them easier to digest, and soaking the dates makes them blend better.) Once soaked, drain the nuts and dates thoroughly before continuing.
b. Add the nuts to the bowl of your food processor, and blend until finely ground. Then add the dates, coconut, coconut oil, hemp seeds, chia seeds, cocoa powder, and salt if using. Blend well, scraping down the sides as needed, until a thick, sticky dough forms. (Depending on your food processor, you may need to add a small amount of water to help it along, but try not to add any more than is necessary. The longer you blend (and the more powerful your food processor) the smoother the dough will become, and the softer your truffles will be. For firmer truffles, blend just until the mixture holds together when rolled between your palms into a ball. For softer truffles, continue to blend until the dough is very smooth and sticky. If the dough becomes too sticky to roll into balls, place it in the fridge or freezer for a few minutes. Getting your hands slightly damp will help, too.)
c. Roll the dough mixture into ½-1 TBSP sized balls, and place on a plate or baking sheet. Roll in desired toppings, then store in an airtight container in the fridge for up to several weeks (possibly longer, though I usually run out by then), or in the freezer indefinitely.

Chocolate Truffle Energy Bites {Raw, Vegan, Gluten-free}

5. Pretzel Sandwiches

This cookie for the lazy is your guilt-free party favour perfect as a snack after the dinner party or a treat on their way back home. It can also be stored in an airtight jar to keep its freshness like a cookie jar.

Recipe was translated to English via Google translate:

Ingredients
2 tbsp peanut butter
2 tbsp coconut flour (you can replace it with almond flour etc.)
1 teaspoon maple syrup (a little more if you like it sweeter)
A bag of small pretzels
100 g vegan dark chocolate
Nuts, almonds, berries etc for the decoration, if you like

Instructions
a. Chop the chocolate and melt it in a double boiler.
b. Cover a plate with wrapping paper or greaseproof paper and set aside.
c. You process the peanut butter with the coconut flour and maple syrup into a non-sticky, malleable dough. If it is still too wet, add a little more flour. Conversely, if it is too dry or crumbly, add a little more peanut butter or maple syrup.
d. Tear open the pretzel bag and eat a few first.
e. In front of you on the work surface should be from left to right: bowl with peanut dough, bag with pretzels, melted chocolate (preferably in a bowl), plate with baking paper, decorative items for on top.
f. Now form a teaspoon-sized ball out of the peanut-coconut dough, which you then press flat between two small pretzels, pull the whole or half of it through the chocolate, let it drip off a little and place it on the paper.
g. Repeat until either batter or pretzels are running low. Plaster the rest unprocessed.
h. You can now decorate the pretzel bites, if you like it, if you don’t like it, I can’t help either. I mean what can you say?

Pretzel sandwiches

Aside from these party favours we also have created list of Indian cuisines fit for the holidays to make your gathering even more special. Give it a try and embrace another culture in your home.

Over to you…

The cold season just gives you the ‘brrr’ moment and a kitchen that is not up for the job gives you the ‘grrr’ moment so be sure to have the kitchen you deserve. Allow us to help you achieve your dream kitchen and talk to us. Happy cooking!

The post Christmas in the UK: 5 Vegan Festive Treats Perfect as Gifts or Party Favours appeared first on Cattleya Kitchens.

1. Appetiser: Green Lentil Salad
2. Pasta: Spring Vegetable Zoodle Pasta
3. Dessert: Açaí Bowl
4. Sandwich: Ultimate 4-Layer Vegan Sandwich
5. Drink: Vegan Mango Almond Milkshake

The Spring Bank Holiday is a national public holiday being observed in the UK celebrated on the last Monday of May. It is a day off from work or school where most businesses are closed.

As we are getting near to the Stage three lockdown in the UK, we are seeing adjustments on the lockdown rules and allow small gatherings among families and friends.

Some tend to enjoy the long weekend visiting the park, doing household maintenance, or having a meal together. Set up the mood and enjoy a hearty meal with family and friends with these choices of spring-inspired vegan dishes:

1. Appetiser: Green Lentil Salad

Green lentil salad is a quick and simple to make salad that can also be saved in the fridge when you want to have it again. It is best served in cold weather and even in the summer so why not try it also this spring and have a new experience.

Ingredients:
3/4 cup uncooked green lentils rinsed
2 cups water
1 red bell pepper chopped
2 Persian (mini) cucumbers sliced
Large handful little tomatoes halved
1 tablespoon capers
2 tablespoons red onion chopped
2 tablespoons fresh parsley chopped
1 tablespoon fresh mint chopped
Juice of 1/2 lemon or to taste
1 tablespoon olive oil or to taste
Salt & pepper to taste

Instructions:
a. Rinse the lentils and add them to a medium pot along with the 2 cups of water over medium-high heat. Bring to a rapid simmer then reduce the heat so it gently simmers for 30-40 minutes or until the lentils are cooked.
b. Meanwhile, prep the other ingredients and add them to a medium salad bowl.
c. When the lentils are done (they shouldn’t be mushy, but they shouldn’t be too firm either), drain them and rinse with cool water and then drain them again and add them to the salad bowl.
d. Add the lemon juice and olive oil (you may need to add more depending on your taste preferences). Add salt & pepper to taste. Toss. Salad will keep for a few days in the fridge.

Green Lentil Salad

2. Pasta: Spring Vegetable Zoodle Pasta

Take advantage of the season’s vegetables and enjoy some spring vegetable zoodle pasta. It is the perfect combination of garlicy lemon sauce in a light and fresh mix of zucchini noodles. This is an easy recipe perfect for a busy weeknight dinner.

Ingredients:
75 grams (2.6 oz) whole wheat spaghetti
1 bunch (125 grams / 4.5 oz) asparagus tough ends snapped off and cut into pieces
25 snow peas sliced into two pieces on the diagonal – $0.40
2 tablespoons olive oil
3 big cloves of garlic grated with a microplane or pressed – $0.16
6 radishes thinly sliced
½ teaspoon sea salt
The juice and zest of half a lemon
½ tablespoon of the pasta water
1 medium zucchini spiralized and cut into short-ish pieces or julienned or thinly sliced with a veg peeler
Pepper to taste

Instructions:
a. Cook the pasta according to the package directions. Drain, reserving half a tablespoon of the cooking water.
b. In the meantime, bring a small pot of water to the boil and blanch the asparagus spears for a couple of minutes until crisp-tender. Transfer to a bowlful of cold water to stop the cooking process. Then blanch the snow peas until crisp-tender and also transfer to cold water. Drain.
c. Heat a large pan over medium heat. Add the oil and garlic. Fry, stirring often, until the garlic is golden. Remove from the heat and add the pasta, asparagus, peas, radishes, salt, lemon juice, pasta water, zoodles and pepper. Toss well to coat everything in the garlicy oil.
d. Serve and sprinkle with lemon zest.

Spring Vegetable Zoodle Pasta

3. Dessert: Açaí Bowl

Refresh your taste buds with some acai bowl and blend and mix some of your favourite fruits and nuts into one healthy dessert.

This treat is perfect as a post-workout meal, breakfast, or dessert. Give in to this obsession and eat healthily.

Ingredients:
4 pk Açaí berry pure (we used unsweetened from Sambazon)
2 cups milk, water or juice (we used almond milk)
2 bananas
1 cup frozen strawberries
2 tbsp hemp protein powder
Topping:
1 cup granola
2 handfuls fresh strawberries and blueberries
4 tbsp hemp seeds

Instruction:
Combine all the ingredients in a blender and blend thick. Top it with granola, fresh fruit and seeds.

Açaí Bowl

4. Sandwich: Ultimate 4-Layer Vegan Sandwich

If you want to create your own spread, why not try making this ultimate 4-layer vegan sandwich and see yourself indulge in a tangy and flavourful combination of flavours.

Note: if there happen to be a leftover dip, you can use this later and slice up some carrots sticks and have a quick healthy snack.

Ingredients:
FOR THE SUN-DRIED TOMATO HEMP BASIL PESTO: (MAKES 1/2 CUP)
1 large garlic clove
1 cup fresh basil leaves
1/4 cup oil-packed sun-dried tomatoes (about 6)
1/4 cup hulled hemp seeds
2 tablespoons fresh lemon juice
2 tablespoons water
1-2 tablespoon extra-virgin olive oil, to taste
1/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper, to taste

FOR THE SANDWICH:
sprouted-grain bread (or wraps or Bibb lettuce)
2 tablespoons hummus
2 tablespoons Sun-dried Tomato Hemp Basil Pesto (from above)
1/2 avocado, thinly sliced
1-2 thin tomato slices
lettuce
pinch of red pepper flakes
pinch of salt & pepper

Directions:
a. For the pesto: Mince garlic in a food processor. Add the rest of the pesto ingredients and process until the pesto is smooth, stopping to scrape down the bowl as needed.
b. Toast the bread in a toaster.
c. Spread bread with hummus and pesto (one on each). Layer on the avocado, tomato, and lettuce. Sprinkle on red pepper flakes, salt, and pepper. Slice in half and enjoy!

Ultimate 4-Layer Vegan Sandwich

5. Drink: Vegan Mango Almond Milkshake

Nothing says spring than a tall glass of mango shake. The citrus and bright colour of this drink just reminds you to have fun and beat the heat with some tropical taste.

With its vegan counterpart, you are sure to enjoy a nutritious drink that can also help boost your immune system.

Ingredients: Yields 1 glass
1 ripe mango, pulp
3/4 cup almond milk, unsweetened
Ice

Directions:
Put all the ingredients in a blender and blend until smooth.
Drink immediately.

Vegan Mango Almond Milkshake

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The post Spring Bank Holiday: 5 Spring Inspired Vegan Dishes to Enjoy the Long Weekends appeared first on Cattleya Kitchens.

1. Vegan Hot Cross Buns
2. Garden Greens and Pumpernickel Panzanella Salad
3. Easy Vegan Turkey-less Roast
4. Mushroom and ale pie
5. Strawberry Coconut Popsicles

Easter in London is packed with fun activities whereas painted eggs can be seen adorning homes and every other place. Exciting family egg-hunts are always an attraction or just enjoy munching down egg-shaped chocolates to commemorate this celebration.

Since the lockdown due to COVID-19 took place last year, most of us are on quarantine lockdown for the safety of everyone while this year will be seeing lifted lockdown rules once conditions are met.

So before we get excited about going outside again, here’s easy to follow recipes to enjoy a hearty brunch this coming Easter,

1. Vegan Hot Cross Buns

Do you remember that catchy song hot cross buns, now you can take a bite into it and enjoy baking this one for you and the rest of your family.

Ingredients
65g/2¼oz dairy-free margarine
50g/1¾oz caster sugar
250ml/9fl oz lukewarm unsweetened almond milk, or other plant-based milk
7g sachet dried fast-action yeast
400g/14oz strong white flour, plus extra for dusting
½ tsp fine sea salt
2 tsp ground mixed spice
150g/5½oz dried mixed fruit
sunflower oil, for greasing
To decorate
25g/1oz strong white flour
1½ tsp maple syrup
Recipe tipsHow-to-videos

Method
a. Heat the dairy-free margarine in a saucepan very gently until melted, stirring with a wooden spoon. Remove from the heat and stir in the sugar and milk; the milk should be lukewarm (if it remains quite cold, heat it gently but don’t allow it to overheat or the yeast won’t work). Sprinkle the yeast over the milk, stir and leave to stand for 2 minutes.
b. Mix together the flour, salt and mixed spice in a large bowl. Make a well in the centre. Pour the warm milk into the flour mixture, stirring with a wooden spoon until the mixture forms a soft ball.
c. Turn onto a very lightly floured surface and knead for 5 minutes to make a smooth, pliable dough. Knead the mixed fruit into the dough, a little at a time, for 2–3 minutes, or until evenly distributed. Place the dough in a lightly oiled bowl and cover with oiled cling film. Leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.
d. Return the dough to the work surface and knock back with your knuckles. Knead lightly, then divide into 12 portions. Roll each portion into a ball, then pull the dough from around the sides to underneath each bun to give a neat shape.
e. Place the buns around 1½cm/½in apart on a baking tray lined with baking paper. Flatten slightly with the palm of your hand. Cover lightly with oiled cling film and leave to prove for 45–60 minutes, or until well risen. The buns should be just touching each other. Preheat the oven to 200C/180C Fan/Gas 6 and remove the cling film from the buns.
f. To make the cross decoration, mix the flour with 2 tablespoons of cold water to make a smooth paste. It should have a thick dribbling consistency, so you may need to add a few more drops of water, but don’t allow it to get too thin or the crosses won’t show up when the buns are baked. Spoon the paste into a small freezer bag and snip off one corner, or piping bag fitted with a round nozzle. Pipe lines of the flour paste on top of each row of the buns in one direction and then the other.
g. Bake the buns in the centre of the oven for 20 minutes, or until risen and golden brown. Brush the warm buns with maple syrup and leave to cool a little before eating. Once cold, they can also be toasted under a grill.

Vegan Hot Cross Buns

2. Garden Greens and Pumpernickel Panzanella Salad

It boasts that colours of spring perfect for Easter. This is a zesty twist to your green salad favourite mixed with toasted pumpernickel bread.

Ingredients
1 lb. asparagus, trimmed and cut into 1″ lengths
1 bunch green onions, cut into 1″ lengths
2 tsp. extra-virgin olive oil, plus 2 Tbsp. for dressing
6 c. cubed pumpernickel bread (each about 1/4″)
2 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1 tbsp. spicy brown mustard
1 tbsp. prepared horseradish
1/4 c. Chopped fresh dill
4 c. arugula
1/2 bunch watermelon or regular radishes, trimmed and thinly sliced

Methods
a. Arrange two oven racks in upper and lower thirds of oven. Preheat oven to 450 degrees F. On a large rimmed baking sheet, toss asparagus, green onions, 2 teaspoons olive oil, and 1/4 teaspoon salt; spread in single layer. Bake on lower rack until vegetables are browned and tender, 15 minutes. On another large rimmed baking sheet, arrange bread in single layer. Bake on upper rack until crisp and dry, stirring once; 10 to 12 minutes.
b. Meanwhile, in large bowl, whisk remaining 2 tablespoons oil, lemon juice, vinegar, mustard, horseradish, and 1⁄2 teaspoon salt; stir in dill.
c. Toss bread cubes with vinaigrette in bowl; add roasted vegetables, arugula, and radishes; toss until well-combined.

Garden Greens and Pumpernickel Panzanella Salad

3. Easy Vegan Turkey-less Roast

Take a bite into a heavenly made turkey less roast and have the ultimate centrepiece for your Easter feast.

Ingredients:
Wet ingredients for the roast
1 onion, finely diced
2-3 cloves garlic, finely chopped
200ml/scant cup soya milk or other plant milk of your choice
160ml/⅔ cup vegan white wine (use equivalent in plant milk if you want an alcohol-free version)
1 tbsp syrup (eg maple or agave)
1 tbsp dried or fresh sage, finely chopped
1 tbsp dried or fresh rosemary, finely chopped
½ tsp smoked paprika
1 tsp salt
4 tsp vegan stock powder (eg Marigold), dissolved in 1 tbsp boiling water and stirred thoroughly
2-3 tbsp white miso paste
100g/3½ oz firm tofu, drained
60g/⅓ heaped cup chickpeas, drained and rinsed
1 tsp Dijon mustard (optional)
2 tsp lemon juice (optional)
Pinch freshly ground nutmeg (optional)

Dry ingredients for the roast
285g vital gluten flour
3 tbsp nutritional yeast
70g chickpea/gram flour

Stuffing
130g (approx.) of your favourite dry stuffing mix (make according to the packet but set aside and don’t bake it yet!) OR use 1 batch of our Apricot & Chestnut Stuffing recipe (again don’t complete the baking stage)

Skin
3 large sheets of dried yuba (dried bean curd skin – buy this online or from Asian supermarkets. Make sure you get the spongy bean curd skin and not the hard crispy sheets). This stage is optional

Method:
a. Preheat the oven to 180ºC (fan)/350ºF/Gas Mark 4.
b. Fry the onion until soft and golden then add the garlic and fry for a further minute.
c. Add the garlic and onion to a blender and then add all the other wet ingredients. Blend until smooth.
d. In a large mixing bowl, thoroughly combine all of the dry ingredients, mix well.
e. Pour the blended wet ingredients into the bowl of dry ingredients and combine with your hands until you have a dough. This is your seitan dough.
f. On a floured surface, knead the dough for a minimum of 10 minutes.
g. With your hands, stretch the dough into a rectangle around 1 inch deep.
h. Fill the middle of the seitan dough with your stuffing, fold up each end of the dough around it and then roll it up lengthways so that it’s fully sealed.
i. If using yuba skin, run each sheet underneath the tap to rehydrate. Wrap them around the seitan until it’s fully covered and then tie in three different places with baking string (it will look a bit of a soggy mess at this stage but don’t worry it soon crisps up in the oven!).
j. Wrap a large piece of foil around the seitan roll and twist at both ends to seal tightly, making sure it’s watertight.
k. Place the seitan, wrapped in the foil, onto a deep baking tray with about half an inch of water. Place in the oven and cook for 45 minutes, turning once halfway through. Add more water to the pan if it’s dried out.
l. Open the foil and check to see if the roast is golden. If not, put it back in until it’s crisp and golden.
m. Once the roast is crisp and golden, remove from the oven, take off the foil and transfer into a dry baking tray. Brush with a little oil and put back in the oven for 5-10 minutes.
n. Serve with roast potatoes and all the trimmings!

Easy Vegan Turkey-less Roast

4. Mushroom and ale pie

It is vegan comfort food that will surely warm your tummy, rich with mushrooms and sweet shallots. This is perfect for cooking for the whole family or just for you and have slice and store the rest in the fridge and have a bite again.

Ingredients
15g/½oz dried mixed mushrooms
250ml/9fl oz just-boiled water
4 tbsp sunflower oil
300g/10½ oz shallots, peeled and cut in half if large (try and keep the root intact, so they keep their shape)
1 medium onion, thinly sliced
2 garlic cloves, crushed
400g/14oz mixed mushrooms, chestnut, button, shiitake, portabello, sliced or quartered if large
330ml/11fl oz pale ale (vegan)
1 vegetable stock cube
2 tbsp tomato purée
2 tbsp redcurrant jelly
1 tbsp soft light brown sugar
1 tbsp fresh thyme leaves or 1 tsp dried thyme
2 bay leaves
3 tbsp cornflour mixed with 3 tbsp cold water
180g/6oz cooked and peeled chestnuts (vacuum packed is fine)
flaked sea salt and ground black pepper

For the vegan pastry
300g/10½oz plain flour, plus extra for rolling
1 tsp fine sea salt
100g/3½oz sunflower oil
5-6 tbsp cold water
1 tbsp aquafaba (canned chickpea water) or plant-based milk, such as soya or almond milk

Method
a. Put the dried mushrooms in a small bowl and pour the just-boiled water over the top. Set aside.
b. Heat 2 tablespoons of oil in a large non-stick frying pan. Fry the shallots and onion over a medium heat for 10-12 minutes, or until softened and lightly browned, stirring occasionally. Add the garlic and cook for a few seconds more. Tip into a bowl and set aside.
c. Heat the remaining oil in the same frying pan and fry the mixed mushrooms for 5 minutes, or until lightly browned.
d. Stir in the soaked mushrooms and their liquor, the ale, crumbled stock cube, tomato purée, redcurrant jelly, brown sugar, thyme and bay leaves. Add the shallots and onions back into the pan. Season with a good pinch of salt and lots of ground black pepper.
e. Bring the liquid to a gentle simmer and cook for 15–20 minutes, stirring occasionally. Mix the water with the cornflour in a small bowl until smooth, and stir into the mushroom mixture. Cook for 1–2 minutes or until the sauce thickens, stirring. Stir in the chestnuts and season to taste.
f. Spoon the mushroom mixture into a 1.5 litre/2½ pint pie dish and leave to cool before topping with pastry.
g. Preheat the oven to 200C/180C Fan/Gas 6.
h. To make the pastry, mix the flour and salt in a large bowl. Add the sunflower oil and rub into the flour first with a fork and then with your fingertips until the mixture resembles breadcrumbs. Don’t let the mixture come together in a ball, it should remain in damp, flaky pieces.
i. Add the cold water and mix with a fork and then your hands until the dough comes together and forms a smooth ball.
j. Dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until around 7.5mm/⅜in thick. Cut a circle of pastry that is around 3cm/¼ in larger than the pie dish containing the filling. Reserve the trimmings for decoration.
k. Brush the rim of the pie dish with a little aquafaba or plant-based milk and place the pastry on top. Press the pastry edges firmly to seal and trim off any excess with a knife. Brush the pastry all over with aquafaba or milk.
l. Use the trimmings to make decorations for the pie. Brush with more aquafaba or milk.
m. Bake the pie for 45–50 minutes, or until the pastry is pale golden brown and the filling is hot. Serve with freshly cooked green vegetables and mash.

Mushroom and ale pie

5. Strawberry Coconut Popsicles

Perfect for springtime and best serve after all the hearty meal. It’s a delicious vegan, paleo, gluten-free, and dairy-free dessert perfect for even the pickiest of eater.

Ingredients
6 medium bananas, sliced and frozen
3 can full-fat coconut milk (41 oz.)
3 cup frozen strawberries
6–9 tablespoons pure maple syrup

Method
a. Add bananas and coconut milk to a blender or food processor. Blend until smooth, scraping down the sides of the blender as needed. Add strawberries and maple syrup. Blend until smooth, again scraping down the sides of the blender as needed.
b. Pour this mixture into a popsicle mold. Make sure to leave about ¼” of space at the top of the mold to allow the popsicles to expand in the freezer. Insert popsicle sticks, or follow instructions for your mold.
c. Freeze for 6-8 hours.
d. Remove from freezer. If needed, allow to thaw for a few minutes. Optionally, run popsicle mold under a bit of lukewarm water to help them loosen.
e. Place the popsicle mold on a flat surface and wiggle the popsicles out. Enjoy!

Strawberry Coconut Popsicles

These recipes are a sure-hit for your Sunday brunch and enjoy the long weekend with a full tummy. Happy Easter!

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The post Celebrating Easter: Vegan Feast Recipe for your Easter Sunday Brunch appeared first on Cattleya Kitchens.

1. Sanna
2. Malai Kofta
3. Dhaba Style Matar Paneer
4. Vegetable Samosas
5. Kheer

Christmas has been a largely religious holiday that is celebrated with equal fervor by people of every religion. The Indian community has embraced this festivity with the same gusto as the celebration of Diwali, Eid, and Holi.

With influence from the Western culture, the long-prepared Christmas meal is served on Christmas Eve to be shared together by the family. To help you choose what dishes to prepare here 5 festive Indian cuisines you can delight and enjoy you and your guests with:

1. Sanna

Warm, soft, and fluffy sanna can be eaten on their own or with curries and stir-fries. It is a unique dish that requires specific ingredients.

Ingredients
2 cups (500 grams) rice
2 medium-sized coconuts
1 pint (500 milliliters) Goan toddy or 2 1/2 teaspoons dried yeast
2 teaspoons sugar (to mix with yeast if using)
Salt to taste
4 teaspoons sugar (to add to batter)
1 cup warm water (if using yeast)

Instructions:
Step 1: Wash the rice well and soak in water overnight. In the morning, drain the water and grind the rice into a fine paste with a little toddy. If you are not using today, grind the rice on its own.
Step 2: Scrape the coconut out of the shell and grind it into a paste too.
Step 3: If you are using the yeast, mix it with 2 teaspoons of sugar and the warm water. Stir well. Allow to sit for a few minutes and it will begin to rise.
Step 4: Mix the rice and coconut pastes together in a large, deep bowl and add the toddy/ yeast water. Mix well to form a thick batter.
Step 5: Allow this batter to ferment for 4 to 5 hours.
Step 6: Grease an Idli stand (or small ramekin dishes with a little cooking oil and pour enough batter into the mold/ramekin dishes to fill about 3/4 of the way.
Step 7: Put the Idli stand/ ramekin dishes into a steamer and steam for 20 minutes at least (or till cooked – a toothpick inserted in the center will come out clean) on high flame.
Step 8: When cooked, gently remove from the Idli molds/ramekin dishes and serve hot with a curry of your choice.

Indian Sanna Bread

2. Malai Kofta

Malai kofta may be a tedious meal to prepare but the efforts are well-rewarded as it is both pleasing to vegetarians and meat-eaters alike who will ask for more. It is the perfect mixture of traditional spices that are deep-fried made from potato and paneer dunked in a creamy spiced velvety smooth curry.

It is best served with garlic naan for an ultimate indulgence.

Ingredients:
Gravy
1 tablespoon oil 15 ml, I used avocado oil
1 bay leaf
1 inch cinnamon stick
4 whole green cardamoms slightly crushed
3 cloves
1 teaspoon shahi jeera caraway seeds
6-7 large garlic cloves 22 grams, roughly chopped
1.5 inch ginger 16 grams, roughly chopped
1 green chili chopped
1 large yellow onion 190 grams, chopped
2 large tomatoes 390 grams, chopped
12 cashews whole and raw
2 cups water 16 oz
2 tablespoons butter 28 grams
1 teaspoon oil 5 ml
1 teaspoon coriander powder
1/4 teaspoon kashmiri red chili powder
1/2 teaspoon salt or to taste
1 teaspoon sugar
1/8 teaspoon garam masala or more to taste
2 teaspoons crushed kasuri methi dried fenugreek leaves
3 tablespoons heavy cream 45 ml
pinch cardamom powder
cilantro to garnish

Malai Kofta
1 cup mashed & boiled potatoes
1 cup grated paneer
1 tablespoons finely chopped ginger
1.5 tablespoons chopped cilantro
1 green chili chopped
1 tablespoon chopped cashews
1 tablespoon chopped raisins golden raisins
1.5 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper powder
1/4 teaspoon cardamom powder
oil for frying, I used sunflower oil

Instructions:
Make the gravy/curry
Step 1: Heat a pot/pan on medium heat. Once hot, add 1 tablespoon oil and then add the bay leaf, cinnamon, green cardamom, cloves and shahi jeera.
Step 2: Let the spices sizzle for few seconds and then add the chopped garlic, ginger, green chili and onion.
Saute for around 2 minutes, do not brown the onion.
Step 3: Then add the tomatoes along with cashews and 2 cups of water and stir.
Step 4: Cover the pot with a lid and cook for around 10 to 12 minutes until tomatoes soften.
Step 5: Let it cool down down a bit (around 15 minutes, if you blend it while it’s hot it might blow off from the blender), then discard the bay leaf and transfer mixture to a blender.
Blend to a smooth paste. Use a strainer and strain the puree into another bowl. This makes sure the gravy is really smooth.
Step 6: Put the same pan on medium heat again. Once hot, add 2 tablespoons unsalted butter and 1 teaspoon oil. Let the butter melt.
Step 7: Add in the pureed gravy and cook for 2 minutes. Then add the coriander powder, kashmiri red chili powder, salt, sugar and garam masala.
Let the curry cook for 2 to 3 minutes.
Step 8: Add crushed kasuri methi and then cream. Cook for additional 2 to 3 minutes on medium-low heat. Sprinkle some cardamom powder on top. The gravy is now done. Set aside and make kofta.

Make the kofta
Step 1: Boil the potatoes using a pressure cooker, 8-9 whistles on a stove-top pressure cooker. You can do this on the side while making the gravy.
Once the potatoes are boiled, let them cool a bit then peel and mash them.
Step 2: To a large bowl, now add all ingredients for kofta- boiled and mashed potatoes, grated paneer, finely chopped ginger, cilantro, green chili, cashews, raisins, cornstarch, salt, white pepper powder and 1/4 teaspoon cardamom powder.
Step 3: Mix everything together with your hands to form a dough. Start making koftas from the dough. Take some part of the dough and roll between your palms to make it round.
Step 4: Similarly makes all the koftas. I made 9 koftas, each around 40 to 42 grams.
Step 5: Heat enough oil to fry in a kadai on medium-high heat. Make sure oil is hot, else koftas can stick to the pan and also disintegrate in the oil.
Drop koftas in hot oil and fry until golden brown from both sides. Remove the fried koftas on a paper towel. You can also shallow fry them, just press the koftas and flatten them like a burger tikki and shallow fry.
Serve the malai kofta
Step 1: To serve place koftas on plate and top with the gravy. Garnish with cream and cilantro. Or you can also place the gravy first on the serving plate, drizzle with cream and place koftas on top.
If you like melt in mouth koftas, it’s also a good idea to let the koftas simmer in the gravy for 2 minutes before serving.
If you prefer the koftas to be on the crispier side, then add gravy on top only before serving.
Enjoy malai kofta with naan or rice!

Malai Kofta

3. Dhaba Style Matar Paneer

A popular Indian curry dish, Matar paneer is a North Indian cuisine made with green peas and cottage cheese. It is also one of the frequently ordered vegetarian dishes.

Ingredients
For Masala Paste
1 teaspoon cumin seeds
60 grams onion or ⅓ cup chopped onion
1 green chili – chopped
1 inch ginger – chopped
5 medium garlic cloves – chopped
2 tablespoons chopped coriander leaves (cilantro leaves)
215 grams tomatoes or 3 medium tomatoes or 1 cup chopped tomatoes
1 teaspoon coriander seeds
1 inch cinnamon
2 green cardamoms
5 whole black peppers
3 cloves
12 cashews

For Gravy
3 to 4 tablespoons oil
¼ teaspoon turmeric powder (ground turmeric)
1 teaspoon kashmiri red chili powder or deghi mirch
1 cup green peas fresh or frozen
2 to 2.25 cups water or add as required
200 to 250 grams Paneer – cubed (cottage cheese)
½ inch ginger – julienne
½ teaspoon crushed kasuri methi (dry fenugreek leaves)
¼ teaspoon Garam Masala Powder
3 tablespoons low fat cream
3 tablespoons chopped coriander leaves (cilantro leaves)
salt as required

Instructions
Making Masala Paste
Step 1: In a grinder jar, add 1 teaspoon cumin seeds, ⅓ cup chopped onion, 1 green chili (chopped), 1 inch ginger, (chopped) and 5 medium garlic cloves (chopped).
Step 2: Add 2 tablespoons chopped coriander leaves and 1 cup chopped tomatoes.
Step 3: Then add 1 teaspoon coriander seeds, 1 inch cinnamon, 2 green cardamoms, 5 black peppers and 3 cloves.
Step 4: Add 12 cashews. You can even soak cashews in hot water for 30 minutes. Drain all the water and then add.
Step 5: Grind to a smooth paste without adding any water. If required you can add 2 to 3 tablespoons of water while grinding.

Making Dhaba Style Matar Paneer
Step 1: Heat 3 to 4 tablespoons oil in a heavy pan. Then add the ground masala paste.
Step 2: On a low to medium-low flame begin to saute the paste.
Step 3: Keep on sautéing and stirring often till the paste thickens and you see oil leaving the sides of the paste.
Step 4: The color of masala will also change and you will clearly see the oil releasing from the paste.
Step 5: Then add ¼ teaspoon turmeric powder, 1 teaspoon kashmiri red chili powder or deghi mirch.
Step 6: Mix the spice powders very well with the masala.
Step 7: Add 1 cup green peas. You can use fresh or frozen green peas. Mix the peas with the masala.
Step 8: Then add 2 to 2.25 cups water or add as required. Season with salt as required. Mix very well.
Step 9: Cover the pan with its lid and simmer the matar gravy on a medium-low to medium flame till the peas are cooked.
Step 10: Do check when the peas are cooking and if required add some more water.
Step 11: Check the doneness of peas by pressing them with a spoon and they should get mashed easily.
Step 12: Then add ¼ teaspoon garam masala powder.
Step 13: Add ½ teaspoon kasuri methi (crushed).
Step 14: Add 200 to 250 grams paneer (cubed). Mix and cook for a minute.
Step 15: Then add ½ inch ginger (julienne) and 3 tablespoons low fat cream.
Step 16: Mix very well. Switch off the flame.
Step 17: Then lastly add 3 tablespoons chopped coriander leaves. Mix again.
Step 18: Serve matar paneer with chapatis, tandoori rotis, naan, lachcha paratha, pudina paratha or steamed rice or jeera rice.

Dhaba Style Matar Paneer

4. Vegetable Samosas

A perfect snack any time, vegetable samosas are packed with flavour that every member of the family will surely enjoy. It can be good as an appetizer or as a side dish that matches with a curry-based recipe.

Ingredients
1 tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, crushed
1 potato (about 150g) finely diced
1 carrot (about 100g) finely diced
100g frozen peas
2 tsp curry powder or your own spices according to taste
100ml vegetable stock

For the pastry
225g plain flour
2 tsp sea salt
2 tbsp vegetable oil
2l vegetable oil to deep fry

Instructions:
STEP 1: To make the filling, heat the oil in a frying pan, add the onion and garlic, mix in the spices and fry for 10 mins until soft. Add the vegetables, seasoning and stir well until coated. Add the stock, cover and simmer for 30 mins until cooked. Leave to cool.
STEP 2: To make the pastry, mix flour and salt into a bowl. Make a well in the centre, add the oil and 100ml water to make a firm dough. Knead the dough on a floured surface for 5-10 mins until smooth and roll into a ball. Cover in cling film and set aside at room temperature for 30 mins.
STEP 3: Divide the pastry into 12 equal pieces. Roll each piece into a ball and roll out into a circle of 15cm. Divide this circle into two equal pieces with a knife.
STEP 4: Brush each edge with a little water and form a cone shape around your fingers, sealing the dampened edge. Fill with 1 tbsp mixture and press the two dampened edges together to seal the top of the cone. Repeat with the remaining pastry.
STEP 5: Heat the oil in a large deep saucepan to 180C. The oil should come 1/3rd of the way up the pan. Deep fry the samosas in batches for 8-10 mins until crisp and brown. Take out and drain on kitchen paper.

Vegetable Samosas

5. Kheer

A traditional Indian dessert, kheer is made from rice, vermicelli, or cracked wheat. It is served with raisins and different kinds of nuts that can be enjoyed by every member of the family.

Ingredients to Make Kheer
2 cups whole milk
2 cups coconut milk
3 tbsp white sugar
1 cup Basmati rice
1⁄2 tsp ground cardamom
1⁄4 cup raisins
Optional: 1⁄2 tsp rose water, 1⁄4 cup sliced almonds and 1⁄4 cup pistachios, chopped.

Instructions
Step 1: In a medium non-stick pot, combine the milk, coconut milk and sugar and bring to a boil.
Step 2: Next, add the rice to the pot and simmer over low heat for 20 minutes, stirring occasionally.
Step 3: Once the mixture begins to thicken, use a whisk to stir in the cardamom.
Step 4: Stir in the raisins and optional rose water. Cook for another 5-10 minutes. Once the mixture begins to thicken again, remove from the heat.
Step 5: Decorate with nuts if you like. Enjoy your kheer warm or cold!

Kheer

You can also add in Diwali snacks on this special occasion to make it merrier.

Whoever and wherever you are, allow yourself to feel the warmth of Christmas and serve you and your guests with one of these hearty meals pride from the Indian culture. Happy holidays!

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The post Indian Christmas: 5 Festive Indian Cuisines Fit for the Holidays appeared first on Cattleya Kitchens.

1. Smoky Vegan Black Bean Soup
2. Vegan Creamy Linguine with Wild Mushrooms
3. Vegan Shepherd’s Pie
4. Gluten-free Chocolate Ganache Tart
5. Easy Vegan Eggnog

The season of gift-giving made especially for children, Christmas has been a long-celebrated tradition in every household. In the UK, Christmas Day is when families come together; enjoy a hearty dinner feast while watching the Queen’s speech.

This year’s Christmas will be a bit different for some due to the current situation but the festivities are still observed and with that, here are 5 vegan dinner recipes you can prepare for the whole family (limited to family members who live with you) or just yourself (via zoom party):

1. Smoky Vegan Black Bean Soup

Start your hearty meal with a warm healthy soup with smoky vegan black bean soup. It is packed with nutritious ingredients that are not only good for you but will definitely keep you craving for more.

Ingredients
2 tbsp extra virgin olive oil
2 medium carrots, chopped
2 stalks celery, sliced
1 medium onion, finely chopped
¼ cup tomato paste
3 cloves garlic, crushed with press
1 ½ tsp ground cumin
3 cups lower-sodium vegetable or chicken broth
15 oz (approx 3 cans) lower-sodium black beans, undrained
1 cup frozen corn
Avocado chunks and cilantro leaves, for serving

Directions
a. In a skillet, heat oil on medium-high. Add carrots, celery and onion. Cook 6 to 8 minutes or until starting to brown, stirring occasionally.
b. Add tomato paste, garlic and cumin. Cook, stirring, 1 to 2 minutes or until garlic is golden and tomato paste has browned. Stir in 1/2 cup broth, scraping up any browned bits from the sides.
c. Transfer contents of skillet to slow-cooker bowl along with beans, corn and remaining broth.
d. Cover and cook on High for 4 hours or Low for 6 hours. Serve with avocado and cilantro.

Smoky Vegan Black Bean Soup

2. Vegan Creamy Linguine with Wild Mushrooms

Creamy flavoured pasta that will also entice kids to eat their vegetables. This vegan creamy linguine with wild mushrooms is your garlicky pasta that is oh so good which is also nutritious.

Ingredients
1 lb. linguine or fettuccine
6 tbsp. olive oil
12 oz. mixed mushrooms, thinly sliced
3 cloves garlic, finely chopped
1/4 c. nutritional yeast
2 green onions, thinly sliced on an angle

Directions
a. Cook linguine as label directs, reserving 3/4 cups pasta cooking water before draining. Return drained linguine to pot.
b. Meanwhile, in 12″ skillet, heat oil on medium-high. Add mushrooms and garlic; cook 5 minutes or until mushrooms are browned and tender, stirring.
b. Transfer to pot with cooked, drained linguine along with nutritional yeast, reserved cooking water, 1/2 teaspoon salt and 3/4 teaspoon coarsely ground pepper. Toss until well combined. Garnish with green onions.

Creamy Vegan Linguine with Wild Mushrooms

3. Vegan Shepherd’s Pie

A staple British food now made with a meat substitute suitable for vegetarians, vegans, and omnivore diets alike. A satisfying hearty meal made with green peas, gravy, and corn.

Ingredients
4 potatoes (chopped)
2 tablespoons margarine
1/4 cup soy milk
Salt and pepper (to taste)
1 onion (diced)
1 tablespoon vegetable oil
1 1/2 cups vegetarian ground beef substitute (or rehydrated TVP; see recipe tips below)
1 1/4 cups vegetarian gravy
1/2 cup green peas
1/2 cup corn
1/2 teaspoon garlic powder
Dash of cayenne pepper

Direction:
a. Pre-heat oven to 350 F.
b. Boil or microwave the potatoes until soft. Drain and mash with the margarine and soy milk. Add a bit of salt and pepper, to taste.
c. Sauté the onion for a few minutes, until tender, in the vegetable oil.
d. In a large mixing bowl, combine the onions, beef substitute or rehydrated TVP, vegetarian gravy, peas, corn, garlic powder, and cayenne. Pour into a pie pan or baking dish.
e. Spread the mashed potatoes over the veggie mixture.
f. Bake for 30 to 40 minutes until heated through.

Vegan Shepherd’s Pie

4. Gluten-free Chocolate Ganache Tart

Serve your guest with the right mix of fruit and dark chocolate with our Gluten-free chocolate ganache tart to end your holiday on a sweet note.

Ingredients
1 c. shredded sweetened coconut
1 c. salted gluten-free pretzels, crushed into small pieces
1/2 c. rice flour
1/2 c. coconut oil, melted
3 tbsp. brown sugar
2 tbsp. unsweetened cocoa
1 c. coconut milk
6 oz. vegan dark chocolate, finely chopped
Pomegranate seeds, for garnish (optional)

Directions
a. Preheat oven to 375°F. Grease 9″ tart pan with removable bottom.
b. In large bowl, combine shredded coconut, pretzels, rice flour, coconut oil, sugar, and cocoa. Transfer to prepared tart pan. With hands, firmly press mixture into bottom and up side of pan in even layer; place on cookie sheet. Bake 10 minutes. Cool completely on wire rack.
c. In small saucepan, heat coconut milk on medium until just bubbling at edges, whisking occasionally. Place chocolate and pinch salt in medium heatproof bowl. Pour hot coconut milk over chocolate. Let stand 5 minutes. Gently whisk until smooth. Pour into tart shell. Refrigerate, uncovered, 2 hours or until set.
d. To serve, top with pomegranate seeds, if desired. Can be made up to 2 days ahead. Once set, cover with plastic and keep refrigerated.

Gluten-Free Chocolate Ganache Tart

5. Easy Vegan Eggnog

This easy-to-make vegan eggnog is your comforting hot drink after your hearty meal to keep the merriment going until the end of the night. No worries, this vegan eggnog does not have any eggs which can be substituted with a little tofu and soymilk.

Take a quick drink of a classic holiday beverage made for vegans that even non-soy milk lover will change their mind and ask for a second sip.

Ingredients
EGGNOG
3 cups dairy-free milk (preferably homemade // we love a cashew-almond blend — see instructions)
1 14-oz can full-fat coconut milk (use light for lighter eggnog)
4-6 Tbsp maple syrup, plus more to taste (substitute up to half with coconut sugar)
1/2 tsp ground cinnamon, plus more to taste
1/4 tsp ground nutmeg, plus more to taste
1 tsp pure vanilla extract
1/8 tsp ground cardamom (optional)
FOR SERVING optional
1 ounce bourbon (per 8-ounce serving)
Coconut whipped cream
Cinnamon or nutmeg

Instructions
a. Optional: If making your own dairy-free milk, soak nuts of choice overnight in cool water or cover with hot water and soak for 1 hour. Then drain, rinse well, and add to a high speed blender along with desired amount of filtered water (for a creamier milk, we went with 3/4 cup (90 g) raw soaked cashews, 3/4 cup (95 g) raw soaked almonds, and 4 cups (946 ml) water as the recipe is written; adjust amounts as needed if adjusting serving size). Strain through a nut milk bag and set aside.
b. To a high-speed blender, add 3 cups (710 ml) dairy-free milk (as recipe is written, adjust amounts as needed if adjusting serving size), coconut milk, maple syrup (starting with the lesser amount), cinnamon, ground nutmeg, vanilla extract, and cardamom (optional).
c. Blend on high until creamy and smooth — 1-2 minutes. Then taste and adjust flavor as needed, adding more spices for warmth or maple syrup for sweetness.
d. For serving, enjoy cold, over ice, or hot by heating over medium heat until warm (we prefer chilled, no ice). Optionally, you can add 1/2 – 1 ounce bourbon per 1 cup (8-ounce) serving. This is optional, but a festive addition! Serve as is or with coconut whipped cream and a pinch more cinnamon or nutmeg.
e. Transfer remaining eggnog to a jar for storing. Leftovers should keep in the refrigerator up to 4-5 days. Or freeze into ice cubes and store up to 1 month. Shake well before serving — a little separation is natural.

Easy Vegan Eggnog

You can also add immuno-boosting snacks into your meal and enjoy your time together.

We know times are tough but always be reminded that after a rainstorm a beautiful rainbow will always great you. Happy holidays!

Over to you…

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The post Christmas in the UK: 5 Yummy Vegan Dinner Recipe Best Served During the Holidays appeared first on Cattleya Kitchens.

1. Samosas (Baked instead of Fried)
2. Masala Vada
3. Soya Hara Bhara Kebab
4. Rava Laddu
5. Gulab jamun

Celebrate the Festival of Lights with the right snack and stuff you and your guests’ tummy with delicious treats that will bring happiness into their life.

Here are 5 easy to make snacks you can magically create in your kitchen this celebration of Diwali.

1. Samosas (Baked instead of Fried)

This ancient treat can be cooked in under an hour which makes it the perfect triangular snack for you and your family.

Note: These savory pastry pockets can be stuffed with spices like coriander, pepper, and caraway seeds.

Ingredients
2 large potatoes, peeled and cubed
1 medium onion, chopped
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas, rinsed, drained and mashed
1 cup frozen peas, thawed
2 tablespoons minced fresh cilantro
1 package (16 ounces, 14×9-inch sheet size) frozen phyllo dough, thawed
Cooking spray
Mint chutney, optional

Directions
a. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Mash potatoes; set aside.
b. In a large skillet, saute onion in oil until tender. Add the garlic, salt, curry powder, cumin and pepper; cook 1 minute longer. Remove from the heat. Stir in the mashed potatoes, garbanzo beans, peas and cilantro.
c. Place 1 sheet of phyllo dough on a work surface with a short end facing you. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Spray sheet with cooking spray; repeat with 1 more sheet of phyllo, spraying the sheet with cooking spray. Cut into two 14×4-1/2-in. strips.
d. Place 2 tablespoons of filling on lower corner of each strip. Fold dough over filling, forming a triangle. Fold triangle up, then fold triangle over, forming another triangle. Continue folding, like a flag, to the end of the strip.
e. Spritz end of dough with spray and press onto triangle to seal. Turn triangle and spritz top with spray. Repeat with remaining phyllo and filling.
f. Place triangles on greased baking sheets. Bake at 375° for 20-25 minutes or until golden brown. If desired, serve with mint chutney.

Samosas

2. Masala Vada

This crispy, very flavourful, and addictive Masala Vada is like traveling to the South of Indian Street Stalls and Restaurants and enjoy a super delicious treat perfect for any occasion.

Best served with a cup of tea as an evening snack.

Ingredients
2 cup CHANNA DAL
0.50 tbsp FENNEL SEED
1 no GREEN CHILIES
2 no DRY RED CHILIES
1 tsp GINGER GRATED
1 inch CINNAMON STICK
1 cup ONION CHOPPED
2 cups OIL (for deep frying)
0.25 tsp HING OR ASAFOETIDA
1 tsp SALT

Instructions
a. Soak the channa dal in cold water for about 5 hours and drain the water completely.
b. Grind fennel seeds, cinnamon stick, green chilies, red chilies, ginger to a coarse paste first.
c. Add channa dal and grind it together with spices to a coarse paste (this step helps to blend and mix the spices with channa dal without staying as it is or getting stuck in between while grinding.
d. In a medium bowl add grounded channa dal mixture, chopped onion, salt, hing (asafoetida) and mix well.
e. Divide the batter into small portions and roll it into the ball shape. Press in between the palms and make a patty.
f. Deep fry it in a medium flame until the color changes into golden brown.

Masala Vada

3. Soya Hara Bhara Kebab

Turn your favourite style hara bhara kebabs with this healthy twist that is perfect for everyone and will surely have them asking for seconds.

Eat a lot but not gain a lot as they are fat-free and your guilt-free snack.

Ingredients
1 cup Soya Granules
1 Green Chilli chopped
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
1 cup Green Peas
2 cups Spinach chopped
1 teaspoon Chaat Masala
2 tablespoons Chickpea Flour or Besan
1 1/2 teaspoon Salt
3 tablespoons Oil divided

Instructions
a. Soak the soya granules in hot water and set aside.
Heat a tablespoon of oil in a pan and add green chillies, ginger and garlic. Saute for a minute till fragrant and add green peas and salt. Cover and cook for 8-10 minutes till the peas are cooked.
b. Add spinach and raw mango powder (amchoor) and saute for 2-3 minutes till the spinach wilts completely. Set aside to cool.
c. In another pan, dry roast the chickpea flour (besan) till a nutty aroma comes out and the flour is a light brown. Be careful not to burn the flour.
d. Strain the soya granules, squeeze out the water completely and add them to a mixer grinder, along with the green peas and spinach mixture. Pulse a few times till the mixture is mixed through but still coarse. Transfer it to a bowl and mix in the roasted chickpea flour (besan). Form the mixture into tikkis or flat circles (like in the picture) and set aside.
e. Heat the remaining oil in a non stick pan, and add 4-5 tikkis or as many that fit into the pan without crowding. Cook them on either side for 5-8 minutes till golden brown. Repeat with the remaining tikkis. Serve hot with mint coriander chutney and ketchup.

Hara Bhara Kebab

4. Rava Laddu

Rava Laddu, a popular Indian sweet that is also called Sweet Semolina Balls. This recipe is made without sugar syrup (or pak) which makes this one a foolproof treat for your occasion.

Ingredients

For Roasting Rava
1 tablespoon ghee (clarified butter)
1 cup heaped fine rava (sooji or semolina) or 185 grams rava
6 tablespoons fresh grated coconut or desiccated coconut

Other Ingredients
½ cup sugar – 120 grams or add as per taste
3 tablespoons ghee (clarified butter)
3 tablespoons chopped nuts like cashews, almonds, pistachios
1 tablespoon golden raisins
½ teaspoon cardamom powder – or 5 to 6 green cardamoms seeds crushed to a powder in a mortar-pestle or coffee grinder

Instructions

Roasting Rava
a. Heat 1 tablespoon ghee in a heavy pan or kadai. Keep the flame to medium and let the ghee melt.
b. Once the ghee has melted, lower the flame and add 1 heaped cup fine rava. use the fine variety of rava.
c. Mix rava very well with the ghee. stir often and begin to roast rava on a low flame.
d. Continue to roast rava till the rava become fragrant and changes its color. No need to brown the rava. The texture will also appear crumbly, loose and light. Roasting rava takes about 10 to 12 minutes on a low flame.
e. Once the rava becomes hot, then you have to stir non-stop so that the rava does not get browned or burnt.
f. Once the rava is roasted well, then add 6 tablespoons grated fresh coconut. You can also add desiccated coconut instead of fresh coconut.
g. Stir and roast for about one to two minutes on a low flame.
h. Now keep the pan on the kitchen counter and let the laddu mixture cool at room temperature.

Grinding Sugar And Roasted Rava+Coconut Mixture
a. When the laddu mixture had cooled, take ½ cup sugar in a grinder jar.
b. Grind the sugar to a fine powder. Now do not open the lid. Wait for a few minutes. If you open the lid immediately after grinding, you will some of the sugar powder drifting in the air.
c. To the powdered sugar in the jar, add the rava+coconut mixture.
d. Grind to a semi-fine or fine texture. Keep the grinder jar aside.

Frying Dry Fruits
a. In the same pan, in which rava was roasted heat 3 tablespoons ghee on a low to medium-low flame.
b. Add 3 tablespoons chopped nuts. You can add almonds, pistachios, cashews or any nuts you like.
c. Fry the nuts in the ghee till they start to become golden.
d. Then add 1 tablespoon raisins. stirring often fry the raisins till they plump and swell in size.
e. Switch off flame and keep the pan on the kitchen counter.

Making Rava Laddu
a. Add the ground rava+coconut+sugar mixture directly from the grinder jar. the ghee should be hot when you add the powdered rava mixture.
b. Mix very well with a spoon or spatula.
c. Add ½ teaspoon cardamom powder.
d. Mix again very well and then wait for the laddu mixture to become lightly warm or completely cooled at room temperature. If unable to form ladoo, then add 2 to 3 teaspoons of melted ghee. In case ladoo don’t hold shape and flatten, then keep the mixture in the fridge for 20 to 30 minutes and then shape in rava ladoo.
e. Then take some portion of the mixture in your palms and shape into round balls which we call as ladoo.
f. Make rava laddu with the entire mixture. Keep them in an air-tight steel jar.
g. Serve rava laddu as a festive sweet. Store them in the fridge.

Rava Laddu

5. Gulab jamun

Gulab Jamun, it’s a popular Indian sweet made with khoya (mawa) and sugar syrup. It’s a mouth-melting crowd-pleaser perfect as a treat for special occasions like Diwali, Eid, or Raksha Bandhan.

Fall in love with this recipe and share a bowl of full homemade goodness with family and friends.

Ingredients For Gulab Jamun:
200 gram khoya (mawa)
1/3 Cup semolina (rava/sooji)
1/4 Cup paneer (cottage cheese), crumbled
1 teaspoon cardamom powder
1/4 teaspoon baking soda
1/4 Cup water
4 Cup Ghee/Refined Oil for deep frying

Ingredients For Sugar Syrup:
2 Cup sugar
2 Cup water
1 teaspoon green cardamom powder
1/4 teaspoon saffron

Instructions

How To Make Gulab Jamuns With Khoya:
a. Grate khoya in a clean bowl. Please note that for soft Gulab Jamun it is necessary to grate khoya and not to crumble it with fingers. Set aside.
b. In a separate bowl add sooji and pour 1/4 Cup of water over it to moisten and soften sooji. Set aside for 5 – 10 minutes so that water is absorbed by sooji. This helps in mixing it well in the dough. Do not get carried away and add too much water.
c. To make a dough, combine grated khoya, softened sooji, crumbled paneer, baking soda, and cardamom powder. Knead well for 5 – 10 minutes or until smooth, soft and firm dough is formed.
d. Let it rest for 5 – 10 minutes in the fridge while you heat oil for deep frying.
e. To shape Gulab Jamuns, pinch a small portion from the dough and shape it round rolling between your palms. Similarly, shape rest of the gulab jamun.
f. Heat oil in a heavy bottom pan over medium heat.
g. Deep fry the khoya balls in small batches over low heat until dark brown on both sides. Keep the flame low to medium while deep frying for even cooking.
h. Drain fried balls on a kitchen towel while you prepare sugar syrup.

Gulab Jamun

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