Slow-Cooker Vegan Lentil Chili

 This tasty lentil chili is filled with smoky spices and has a rich tomato flavor, but it is lighter than the meat-filled version, thanks to the addition of barley sweet butternut squash and hearty lentils. Lentils are the perfect substitute for a meat-free chili, as they cook up earthy and meaty, and there's no browning or precooking needed.

This hearty vegan chili comes together very easily with the aid of a slow cooker. All you have to do is mix the ingredients together, turn it on, and come back to a bowl of delicious and comforting vegan chili.

Ingredients 

1 pound large butternut squash cubes (about 1 1/4 inches) 

1 medium yellow onion, finely chopped  

1 medium red bell pepper, diced  

2 cloves garlic, finely chopped  

2 1/2 cups water  

1 (14.5-ounce) can crushed tomatoes  

1 (15-ounce) can black beans, drained and rinsed  

1 (15-ounce) can kidney beans, drained and rinsed  

3/4 cup dried lentils  

2 tbsp chili powder  

1 tbsp ground cumin 

1 tbsp olive oil  

2 tsp kosher salt  

1/4 tsp freshly ground black pepper  

Coarsely chopped fresh cilantro and diced avocado, for serving 

 

Method

1. Place all ingredients (except the cilantro and avocado) in a 6-quart or larger slow cooker and stir to combine. 

2. Cover and cook until the lentils are tender - 6 to 8 hours on the LOW setting. 

3. Stir again and serve topped with cilantro and avocado. 

Notes:

Storage: Leftovers can be stored in an airtight container in the fridge for up to 5 days. It can be frozen for up to 3 months.

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Kutchi Dabeli

 Ingredients

1 tbsp Chilli powder  

1/2 tsp Amchur powder

1/2  tsp Black salt

1/2"  piece of Cinnamon

1 Green cardamom  

1 Black cardamom

1/2 tsp Cloves  

1/2 piece of Star anise

1  Bay leaf  

1/2 tsp Stone flower

1/3  Cup Coriander seeds  

1 tsp Cumin seeds

1/2 tsp Black pepper 

1/2 tsp Fennel seeds

1 tbsp Sugar  

2 tbsp Grated coconut

8 piece of Garlic 

 7 dry Red chillies

1 tsp Cumin pdr

1/2 tsp Black salt

1/4 Cup Tamarind  

1/2 Cup Chopped dates

1/4  Cup Jaggery  

1 tbsp Chilli powder

1/2  tsp Cumin powder  

1/2 tsp Dry ginger powder

1/2  tsp Black salt 

1/2 tsp Asafoetida

1 tbsp Oil  

4 medium Potatoes

1 tsp Cumin seeds  

1/2 tsp Asafoetida

1/2 -1 tsp Dabeli masala  or as needed

2 tbsp Sweet chutney

1/4  Cup Chopped Coriander leaves  

1/4 Cup Grated Coconut

1/4  Cup Pomegranate arils  

1/4 Cup Masala peanuts

1 tbsp Oil  

12 pieces Pav

1/4  Cup Nylon sev

Preparations

For dabeli masala, heat a pan and add all the whole spices, and a pinch of salt and sauté them on low heat.

Add the coconut and continue roasting all the ingredients until the spices are fragrant.

Cool the roasted spice and add them to a blender.

Add the powdered spices, sugar and blend to a smooth prefer.

Add salt to taste, blend again and keep aside.

For spicy chutney, soak the red chillies in hot water for 10 to 15 minutes.

Cool the soaked chillies and deseed them if you want the chutney to have a smoother consistency and be less spicy.

Add all the ingredients to the blender, with required amount of salt and water and blend to a semi thick, smooth paste.

For sweet chutney, heat some water enough to soak the tamarind and let it soak for 15-20 minutes.

After the water is cooled, squeeze the tamarind to separate the pulp.

Heat oil in vessel and saute the powdered spices briefly without burning.

Add the water with the tamarind pulp and the remaining ingredients and add some more water enough to boil the ingredients.

Let it boil on low heat till it become semi thick.

Remove the pieces of the date and set aside.

For dabeli filling, boil the potatoes very well, peel and mash them.

Heat oil in a vessel, add the cumin seeds and asafoetida and sauté it quickly.

Add the dabeli masala and saute it.

Add the mashed potatoes, sweet chutney and mix well.

Add the chopped coriander leaves and mix well.

Set the dabeli filling in a plate, cover the top with grated coconut, masala peanuts and pomegranate arils and press them well.

For assembling the Kutchi Dabeli, cut the pav in half alongside the width.

Toast it lightly.

Spread the sweet chutney on inner side of one half of the pav and the spicy chutney on inner side of the other half.

Add the dabeli filling in generous amounts on one half of the Fresho pav and place the other half on top.

Dip the pav sideways in the nylon sev, and the Kutchi Dabeli is ready to serve. 

 

 

 

 

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Jackfruit seed Hummus

 Ingredients

1 Cup Jackfruit Seeds  

 4 tbsp Extra Virgin Olive Oil

2 tbsp Vinegar 

1 tbsp Chili flakes

Salt  to taste

2 1/4 Cups Water

5  Garlic cloves 

2 tbsp Tahini  /Sesame Paste

A pinch of Chili powder

 

Method

Clean jackfruit and remove seeds and rinse them.

Place in a vessel with 2 cups of water. There should be at least 1 inch of water above the seeds.

Boil the seeds for 30 mins, until fork-tender.

Let the seeds cool completely. Remove the hard, waxy cover from the seeds. Any brown cover remaining is perfectly edible.

In a blender, combine the seeds with 3 tbsp olive oil, vinegar, chili flakes, salt, and garlic cloves.

Add water as required and blend into a smooth and fluffy paste.

Top with remaining 1 tbsp olive oil and a sprinkle of chili powder. Serve and enjoy with crackers or carrot slices.

 

 

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Stuffed idli, no grinding !

 This idli is quick, filling, as it requires no soaking OR grinding, OR fermenting. 

Ingredients and Preparations 

 Rava 1 cup

curd 1 cup

water 1 cup mix well rest for 15 minutes

heat 2 tbsp oil, 

add 1/2 tsp mustard seeds

2 tsp chana dal, 

2 tsp urad dal, 

hing little

onion 1 finely chopped, 

ginger-garlic paste 1/.2 tbsp

green chili 1 finely chopped,

coriander pdr 1/2 tsp

red chili pdr 1/2 tsp

turmeric pdr 1/4 tsp

fry well, add 2 boiled mashed potatoes, salt to taste, coriander leaves 1-2 tbsp finely chopped mix well.

cool, roll into long oval shape, the size to fit into a glass

mix rava batter well, add 1/2 tsp salt 1/4 tsp baking soda mix well

grease 4 glasses well, pour 1 1/2 tbsp batter, keep the rolled masala in, cover with batter, steam for 15 minutes, remove, cool slightly, remove the edges with knife

in a pan heat 1 tsp oil,

add little turmeric pdr, 

chili pdr,

salt little, 

coriander leaves chopped little, 

fry the prepared rolls well, 

serve hot with chutney

 

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Tomatoes Omapodi/ Sev Mixture

 Ingredients and Preparations

tomatoes 4, chop roughly grind without adding water , strain well

to the tomato juice add

besan 1 cup

rice flour 1/4 cup

salt to taste

red chili pdr to taste

turmeric pdr 1/4 tsp

Mix all well, if it is watery add another 1-2 tbsp besan and 1 tbsp rice flour, till it becomes a soft dough.

heat oil for frying, grease the sev mold, put the dough, press directly over hot oil

don't stir for 30 seconds, then gently stir, it will get crisp quickly, drain well, put in paper towel to drain out excess oil.

after making all the sev in a similar way

in the hot oil

1/4 - 1/2 cup peanuts  fry in hot oil, drain and put in another paper towel

then fry 1/4-1/2 cup pottukadalai/ fried dal , it will fry quickly, drain well, best way to add the nuts on  strainer and fry, as it will be easy to remove

those who like garlic, may add 8-10 garlic cloves lightly peeled, with 1/4 cup curry leaves, fry till leaves are crisp. Be careful when frying curry leaves, as water from it may come out and burn you.

drain all well. if desired fry thick chiwda/ avil, it will fry in seconds , drain and spread over paper napkin to drain excess oil

to the fried nuts, curry leaves add 1/2 tsp salt, chaat masala 1/2 tsp, red chili pdr 1/2 tsp mix all well

now add the fried sev, mix all well, your healthy tasty mixture is ready with your cup of tea ! 

 

 

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Aloo-Tofu Tikki

 

Ingredients

2 medium potatoes

200gtofu

1 medium onion (chopped)

1 tsp grated ginger

1 tsp grated garlic

1/2 tsp chilli powder

1/4 tsp turmeric pdr

1/2 tsp cumin pdr

1/2 tsp chaat masala

1 tsp pink salt

1/8 tsp cinnamon pdr

1 tbsp nutritional yeast

1 1/2 tbsp. cornflour

2 tbsp fresh chopped coriander

1 1/2 tbsp oil

 

 

Preparations

Peel two medium potatoes and boil until soft

Squeeze excess water out of the tofu block.

Crumble the tofu using your hands or a fork.

Once the potatoes have slightly cooled, mash them using your hands.

Add the chopped onions, grated ginger, grated garlic, chilli powder, ground turmeric, ground cumin, chaat masala, pink salt, ground cinnamon, nutritional yeast, cornflour, coriander and mix with your hands until well combined.

Take a piece of the mixture and form into tikkis.

Heat the oil over medium heat.

Carefully place the tikkis into the pan and cook for 4-5 minutes, until crispy.

Flip the tikkis and cook the other side for 4-5 minutes.

Once the tikkis are cooked place them on a plate lined with kitchen tissues to absorb all the excess oil.

Enjoy with green chutney or ketchup!

 

 

 

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Black Chana And Sweet Potato Tikki

  

Ingredients

Boiled chickpeas – 1 cup (soak it for 8 hours and then pressure cook)

Sweet potato – 1 medium sized 

Carrot – 1 medium (grated) 

Coriander – 1 cup finely chopped

Flax seed powder – 1 tbsp 

Lemon juice – 1tbsp 

Ginger garlic paste – 1 tbsp 

Green chilli – 1 finely chopped

Chili powder – 1 tsp 

Salt as per taste 

Oil for frying the tikkis     

 

Preparations       

Strain the boiled chickpeas to remove the excess water and blend in a mixer. It should be a dry, coarse paste.

In a mixing bowl, grate the sweet potato and add the chickpea paste along with grated carrot, flax seeds powder and coriander. Give it a gentle mix.

Add the spices, green chilli, ginger garlic paste, lemon juice, salt and chili powder. Use your hands and mix well.

Apply some oil on your palms and make small flat tikkis.

Brush some oil on the pan and roast the tikkis. After they turn golden brown and crisp on one side, flip them over and cook till golden brown.

Your Sweet Potato & Chickpea Tikkis are ready! Enjoy them with a curd dip.                                        

 

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Moong Dal And Paneer Tikki

  

Ingredients


1/2 cup yellow moong dal (split yellow gram) , soaked for 30 minutes and drained

1/2 cup low-fat crumbled paneer (cottage cheese)

1/4 cup ragi (nachni / red millet) flour

1 tbsp grated onions

1 tsp chilli powder

1/4 tsp garam masala

1/4 tsp turmeric pdr

1/2 tsp ginger-garlic paste

2 tsp chaat masala

2 tbsp chopped coriander leaves

salt to taste

Other Ingredients For Moong Dal and Paneer Tikki

1 tsp coconut oil or oil for greasing and cooking

For Serving With Moong Dal and Paneer Tikki

mint and coriander chutney

Method

For moong dal and paneer tikki

To make moong dal and paneer tikki, combine the yellow moong dal, 

 

2 cups of water and salt in a broad non-stick pan and cover and cook 

 

on a slow flame for 7 to 8 minutes, while stirring occasionally.

Remove from the flame and drain very well it using a strainer.

Transfer the cooked moong dal on a plate and cool completely.

Add all the remaining ingredients and mix very well.

Divide the mixture into 10 equal portions and shape each portion into 

 

a 50 mm. (2”) diameter flat round tikki.

Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil and 

 

cook the tikkis on a slow flame using the remaining ¾ tsp of oil till 

 

they turn brown in colour from both the sides.

Serve the moong dal and paneer tikki immediately with mint and 

 

coriander chutney.

 

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