Two-way Vegan and Gluten-free Oatmeal Recipes

How about trying a vegan, gluten-free, oil-free, refined sugar-free, soy-free recipe? I’m sure at this moment just one thing strikes your mind. Will this vegan recipe be boring or tasty? Well, it simply depends on the cooking method and the ingredients you use to either kick a recipe or make a recipe yet bland. Let’s try both the sweet and spicy versions of healthy oatmeal. This breakfast recipe is definitely going to add some sweet and spice to your life keeping the health factor in consideration.

Sweet Vegan Oatmeal Recipe

Vegan Sweet Oatmeal for Breakfast
Vegan Sweet Oatmeal for Breakfast


1/3 cup Water,

1/3 cup rolled Oats,

2/3 cup Almond Milk,

1/2 sliced ripe Banana,

1/4 teaspoon Cinnamon,

Strawberry as Required,

1 tablespoon Ground flax,

2 tablespoons Chia seeds.

Preparation Method:-

    1. The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.
    2. In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax.
    3. Pour oats into bowl. Garnish with your desired toppings!

Vegetable Oatmeal Recipe

Vegan Spicy Oatmeal for Breakfast
Vegan Spicy Oatmeal for Breakfast


2 cups Oatmeal,

Salt as Required,

150 gms Carrots,

Water as required,

1 large size Onions,

50 gms Green peas,

1/4 tsp Black Pepper,

150 gms Runner beans,

1/2 teaspoon Garlic paste,

3 tablespoons Cooking Oil,

1/2 teaspoon Ginger paste,

1/2 teaspoon Mustard seeds,

Quarter tsp Turmeric powder,

Coriander leaves for garnishing,

1/2 teaspoon Red Chilli Powder.


Preparation Method:-

  1. Boil vegetables, except onions with half tsp of salt and bit of black pepper. Keep it aside and let it cool.
  2. Cook oatmeal in two cups of water in a non-stick saucepan. Bring it down till the desired consistency is achieved. Heat three tbsp of cooking oil in a frying pan.
    Once the oil is heated add mustard seeds. Allow it to crackle. Add ginger and garlic paste to it and stir fry until it turns light brown. Then add diced onions to it, till it turns golden brown.
  3. Add turmeric powder, red chili powder to the sauteed onions. Cook for one minute and then add the boiled vegetables and oatmeal into it. Add salt as per taste. Stir for 1 minute. Remove from flame.
    Serve hot!

Enjoy healthy diet!




Add Colors on Independence day with Chicken Dopiaza

Hey pals! How are you doing? Hope you have enjoyed my vegetarian recipe, Dal Makhni (Black Lentils, Red Kidney Beans and Indian Spices Gravy). India is not only popular because of it’s vegetarian recipes but non-vegetarian delights equally rule over the heart of millions. I am preparing Chicken Dopiaza today, wherein Hindi language “Do” means two and “piaza” means onion. Nevertheless Chicken Dopiaza is all about the rich chicken gravy with prominent flavors of onions. Not only this but “Lamb Dopiaza” is one of the most demanded curries in Indian homes and restaurants. I have used Garam Masala (Indian Powdered Ready-made Spices) here. It is available on general stores pretty easily. I also have a remedy for it if it isn’t available.

Spicy Chicken Do Pyaza!
Spicy Chicken Do Pyaza!

Garam masala is powdered mixture of black peppercorns, cloves, cinnamon, nutmeg and mace, black and green cardamom pods, bay leaf and cumin seeds. Hence you can prepare it easily at home to enjoy real flavors of any spicy Indian recipe. I have already kept a bottle at my home, you don’t require grinding these ingredients each time. Just like Dal Makhni, this recipe is best paired with Naan (oven baked flatbread), lacha parantha (multi-layered fried North Indian flatbread) or steamed rice, if you are a rice eater just like me. I also like pairing it with Dry Fruit Fried Rice or Kashmiri Pulao. You must try this recipe also, rice lovers are gonna love it, I can bet. Let’s add some more colors and spice on the India’s Independence day with “Chicken Dopiaza”.


4 diced Onions,

1 teaspoon Salt,

8 Chicken Thighs,

2 chopped Tomatoes,

4 tablespoons Yoghurt,

3 chopped Garlic Cloves,

½ tablespoon Chilli Powder,

1 tablespoon of Mustard Oil,

1 teaspoon ground Turmeric,

½ tablespoon Garam Masala,

1 tablespoon Coriander Seeds,

1 1/2 tablespoons grated Ginger,

1 tablespoon Cumin Seeds Powder.

Preparation Method:-

  1. Blend onions, ginger and garlic. Set aside. Take a pan and heat oil. Put in the sliced onions and fry until golden brown. Remove the onions and set aside.

  2. Remove pan from the heat. Add the blended onion paste. Place the pan back on heat. Keep stirring the paste for 3 minutes, till it turns golden brown.

  3. Add coriander, cumin, turmeric plus chilli powder. Stir well. Add in two tablespoon of yogurt. Mix well. Add chicken. Stir for a minute. Let chicken be well coated with the spicy mixture in the pan.

  4. Add in tomatoes and salt. Stir thoroughly. Cover and simmer for 20 minutes. Sprinkle over garam masala and fried onions. Cook till the chicken is completely cooked.

  5. Serve with naan, lacha parantha or steamed rice.

Happy Independence Day!
Happy Independence Day!

Happy Independence Day!

Celebrate Independence Day with Dal Makhni

15 August plays very important role for Indians. Overthrowing colonial British rule led to India’s tryst with destiny, which was a major speech delivered by Jawaharlal Nehru, the first Prime Minister of India. Independence day is also celebrated in New York and other major cities in US. It is observed that more than 50,000 Indians showcase and enjoy the colors of their cultural extravaganza in New York City wherein dance performances are among the highlights of the programme. The atmosphere is nevertheless charged with vibrancy and festive spirit of Indian culture. If such is the spirit of Indians in US, imagine the celebration throughout India.

Dal Makhni
Dal Makhni

We may not be present there but we can definitely taste popular delicacy of India and cheers for Indians. So let’s prepare Dal Makhni or Daal Makhni. To add onto this, I am very fond of Indian recipes. Hope you have tried Traditional Rajasthani red meat recipe. Dal Makhni is a spicy and heavy vegetarian recipe prepared of black lentil, red kidney beans, butter, heavy cream and lots of Indian spices. It is best paired with Naan (oven baked flatbread), lacha parantha (multi-layered fried North Indian flatbread) or plain boiled rice, if you are a rice eater just like me.

Dal Makhni (Black Lentils, Red Kidney Beans and Indian Spices Gravy)


4 cups Water,

Salt as required,

1 chopped Onion,

2 chopped Tomatoes,

6 cloves minced Garlic,

1 tablespoon Salted Butter,

1 teaspoon Cumin Powder,

½ teaspoon Turmeric Powder,

½ teaspoon Red Chili Powder,

3 tablespoons Full Fat Cream,

1 tablespoon shredded Ginger,

½ cup Red Kidney Beans (Rajma),

1 cup Whole Black Gram (Urad dal),

3 tablespoons Clarified butter (Ghee),

1 tablespoon Garam Masala (Indian Powdered Ready-made Spices).

Preparation Method:-

  1. Soak whole black lentils and red kidney beans overnight. Take a pressure cooker. Add all the ingredients with water.

  2. Pressure cook with 15 whistles. Let the cooker cool. Check if the lentils are cooked. Check by mashing them up with spoon. They must easily mash.

  3. If not cooked thoroughly, again pressure cook for 3 whistles more with 2 cups of water. Now again open the cooker, after cooling. Let the dal simmer in the cooker for 15 minutes. By this time, you achieve smooth and creamy consistency.

  4. Add one tablespoon of cream if desired. Simmer for 5 minutes more. Add on salted butter while serving.

  5. Serve with Naan, Lacha Patantha or Steamed Rice.

Happy Independence Day!
Happy Independence Day!

Happy Independence Day!

Cheung Chau Bun Festival and the Vegan Recipe

Highlighting wild lion dances, vibrant parades, funny bun scrambling contest and showcasing bun towers, here comes the most lively and colorful Hong Kong Festival, the Cheung Chau Bun Festival. This festival portrays tradition and folklore of China. The centre of attraction includes giant bamboo mountains which are covered with homemade buns. These are set up at Pak Tai Temple, where the main celebration takes place. Like every other fest, this too has a story related to it. There was an island which was hit by epidemic ruining many lives. Finally the local people got in God Pak Tai. He eradicated plague and killed evil spirits. Hence Pak Tai Temple is considered as the most religious centre of the island.

Ma Po Tofu
Ma Po Tofu

The festival’s parade includes colorful lions, marching bands, martial arts activities, flowery floats, loud drums and cymbals. The most unique and thrilling activities includes adults carrying children on their shoulders, dressed up like mythological Chinese deities. Their dressing-up like this symbolizes driving away the evil spirits. Next is the peculiar Bun Grabbing Contest. A tower of 60 foot is made, all covered by buns. You have to grab maximum buns in 3 minutes, isn’t it interesting? There are more fun activities to add on to this. During 3 days of the fest, entire island goes for a vegetarian diet. I am very fond of Chinese food. So let’s add some vegetarian yummzz from the land of China.

Vegan Mapo Tofu


3 sliced Scallions,

1 cup warm Water,

1 block diced soft Tofu,

2 minced Garlic Cloves,

1 teaspoon minced Ginger,

2 tablespoons Vegetable Oil,

15 dried Shiitake Mushrooms,

1 1/2 tablespoon Black Bean Sauce,

1 tablespoon Cornstarch with 2 tablespoons Water.

For Sauce:-

2 teaspoons Sugar,

2 teaspoons Soy Sauce,

2 teaspoons Sesame Oil,

2 ½ tablespoons Chili Bean Paste,

½ teaspoon ground Sichuan Pepper,

1 tablespoon Chinese Rice Wine or Dry Sherry.

Preparation Method:-

  1. Soak shiitake mushrooms in 1 cup of warm water for 20 minutes. Drain mushrooms, squeezing excess water. Keep this water. Discard the stems and chop the mushroom caps. Now let’s prepare the sauce. Take a small bowl. Add in leftover water and all the ingredients mentioned under sauce. Keep aside.

  2. Heat a wok. Add oil. Add the mushrooms, black bean sauce and stir-fry for 2 minutes. Reduce the heat to medium. Add scallion whites, garlic, ginger and stir-fry until fragrant for 1 minute.

  3. Pour in the sauce. Now add water. Bring it to boil, then simmer. Gently add tofu cubes. Allow the sauce to simmer for 4 minutes. Remove from heat.

  4. In a small pan, add in the cornstarch and water mixture. Heat for 1 minute, stirring continuously. Add to the tofu gravy. Allow to simmer till the gravy thickens.

  5. Garnish with green scallions. Serve hot with rice!

Cheung Chau Bun Festival
Cheung Chau Bun Festival

Enjoy the Chinese treat!

Celebrate Nepali New Year with Pork Choila

Bisket Jatra marks the starting of the Nepali New Year, AKA Navavarsha. The celebration of the festival goes on for a week. The festival is celebrated with great pomp and show accompanied by parades, parties, family get together and ofcourse huge family dinner. Infact, for a foodie like me, that’s the best part, haha! Bhaktapur looks beautiful that day as it is sponsors the most exciting annual events right at the Kathmandu valley. A huge chariot, that carries the idols of Bhairab God, is dragged by number of villagers to the Khalna Tole. The tug of war competition takes place between the Eastern and Western sides of town, accompanied by huge applause.

Spicy Pork Choila
Spicy Pork Choila

Hope you enjoyed my meat recipe, red meat gravy, which was an authentic recipe of Rajasthan, India. Now here I am with one more traditional recipe called Choila. Choila is very popular dish in Nepal and relished by the localites. Choila can be made with any kinda meat, be it chicken, duck, beef or pork. I’ve tried the one with pork. The recipe is very spicy but you can make minor alteration as per taste. Traditionally served with the local beaten rice, the dish is definitely a winner in all respect. So let’s celebrate the Nepali New Year with Pork Choila.


For Curry

3 lbs. boneless Pork,

1 teaspoon Turmeric,

Salt and Pepper to taste,

1 tablespoon Chili paste,

1/8 teaspoon Asafoetida,

2 tablespoons Mustard oil,

1 tablespoon Garlic paste,

1 tablespoon Ginger paste,

2 tablespoons Lemon juice,

1 tablespoon Cumin powder,

1/4 teaspoon grated Nutmeg,

1/4 teaspoon Sichuan pepper,

3 medium diced, boiled and fried potatoes.

Marinade for Choila

1 inch sliced ginger,

5 sliced Red chilies,

3 minced Garlic cloves,

1/2 teaspoon Turmeric,

Salt and pepper to taste,

1/8 teaspoon Asafoetida,

3 tablespoons Mustard oil,

1 tablespoon toasted Cumin seeds.

For Garnish

1 teaspoon Fenugreek,

2 minced Garlic cloves,

2 tablespoons Mustard oil,

1/2 chopped Green onion,

Handful chopped Coriander.

Preparation Method:-

  1. In a large bowl, combine the ingredients for curry into a paste.  Add pork chops to the paste and mix to coat thoroughly. Set aside for two hours.

  2. Then, grill the chops until cooked thoroughly. Cut into 1/2 inch cubes when done. Now prepare a smooth paste of marinade for Choila.

  3. In a bowl, mix the smooth paste, of marinade for Choila, with the grilled pork cubes. Pour two tablespoons of mustard oil, toss it well to coat thoroughly.

  4. Add into a wok, along with potatoes, and cook thoroughly till the paste blends well with the pork. This will take 20 minutes on slow. You can simply use boiled potatoes or boiled and fried potatoes here.

  5. For garnishing, in a pan, heat two tablespoons of oil, splitter fenugreek till it turns dark. Add garlic and fry till light brown.

  6. Pour this oil mixture over the cooked meat. Add green onions (optional) and coriander. Toss the meat. Serve with steamed rice.

Bisket Jatra Celebration
Bisket Jatra Celebration

Happy New Year!

Texas Independence Day and Red Wine Beef BBQ

My cousin was in Texas last week for his business needs. He got lucky as his trip was planned to coincide with the Texas Independence Day. Celebrated on March 2, this day marks the birth of Texas after its partition from Mexico. He went to this historic site “Washington-on-the-Brazos” with his colleagues, where he got to taste something really interesting. There was this family who used their old family recipe of barbecue sauce and offered tastings on the independence day celebrations. He didn’t expect much but was startled when he tasted. “They are good sisters because they are basic and they have been doing this for generations” he told me on phone. He is actually planning to open a barbecue restaurant in Texas.

Yummy Beef Treat!
Yummy Beef Treat!

I realized it’s been ages I’ve used my barbecue grill. Since he’s planning to open a restaurant in Texas, I’ll make something exciting with the blend of Texas flavor. Though the barbecue tradition was invented so as to smoke the meat and keep it for later use but now, it’s art. Tender beef and the smoky flavor – no surprise once Obama cut in line at a barbecue restaurant in Texas. Beer stuffed in the meat gives it a different flavor, however we’ll be going with something classic i.e  Red Wine.

BBQ Red Wine Beef Brisket


3 cups Red Wine,

8 halved Shallots,

Coarse salt to taste,

Ground Pepper to taste,

6 chopped Garlic Cloves,

3 1/2 pounds sliced Beef Brisket,

4 teaspoons Extra-virgin Olive Oil.

Preparation Method:-

1. Preheat oven to 350 D. F. In a heavy pot, heat 2 tablespoons oil over medium-high.

2. Season brisket with salt and pepper, in batches. Cook, turning occasionally. Brown all sides for 150 minutes.

3. Transfer brisket to a plate and discard fat from the pot. Return pot to heat and add 2 teaspoons oil and shallots. Cook until shallots are browned for 3 minutes.

4. Add garlic, cook until fragrant for 1 minute. Add red wine and simmer for 15 minutes.

5. Return beef to pot and add just enough water to cover meat. 5 cups will be enough. Bring to a boil, cover, then place pot in oven.

6. Cook until beef is tender for 2 hours and all water is absorbed. Move meaty chunks to grill for another 10 minutes. Serve with Beer and Cheese Dip and thick leftover stock. Garnish with coriander.

Happy Independence Day!
Happy Independence Day!

Enjoy the beefy treat!

Traditional Rajasthani Red Meat Recipe

Hello friends! What’s up? My tenants are Indian. The couple is very lively, social, they relish American food and vice-versa. They had to attend their relative’s wedding in India and invited me too. I did not want to miss this chance, so I packed my bags along with them. The trip was for a week. The marriage ceremony  was in Rajasthan. Luckily I got an opportunity to attend the Desert festival of Jaisalmer as well. Rajasthan is a tourist place. The rich culture and heritage is well portrayed by the royal palaces, serene lakes, golden desert full of camels, ornaments, traditional clothes, food and ofcourse the people out there.

Exotic Red Mutton
Exotic Red Mutton

I would definitely love to share the flavors of India with you. The first recipe is red meat called Laal Maans in Hindi. Laal means red and maans means meat. This is an extra spicy mutton curry, that is prepared in curd and hot spices chiefly red chillies. I thoroughly enjoyed the traditional recipes of Rajasthan on the wedding. Best served with rice or Bajra roti/puri (Millet Tortillas), this is an excellent dinner or lunch recipe for all. There’s a lot more to share especially the experience of desert festival, so stay tuned.


4 Cloves,

7 oz. Curd,

Salt To Taste,

2 Lbs. Mutton,

2 Bay Leaves,

7 oz. Cooking Oil,

2 oz. Garlic Paste,

2 oz. Ginger Paste,

4 Cardamom Black,

14 oz. Tomato Paste,

1/3 teaspoon Turmeric,

2 teaspoons Coriander,

2 Lbs. chopped Onions,

10 crushed Black Peppers,

2 teaspoons Red Chili Powder.

Preparation Method:-

  1. Take a wok and add cooking oil. When hot, add chopped onions and fry them until golden brown.

  2. Add the garlic and ginger paste. Cook for 15 minutes. Add mutton and let it cook for another 35 minutes.

  3. Now add bay leaves, black pepper, chili powder, black cardamom, turmeric powder and beaten curd. Add salt to taste.

  4. Cook until the spices are well cooked and mixed. Add tomato paste. Cook on low for 30 minutes.

  5. When ready, remove the meat from the fire. Garnish with mint/coriander leaves just as shown. Serve hot!

Decorated Camel
Decorated Camel

Happy Eating!

Enjoy Vietnamese New Year with Coconut Pork Curry

Did you know that Tet is the common term for the Vietnamese New Year? It is held on the first day of first month according to the Lunar calendar. Tet marks respect and remembrance for Vietnamese. People celebrate New Year with their dear ones. Tet calls for celebration during the agricultural year. Tet is a party time similar to Christmas and New Year. People invite their close friends and relatives for dinner, decorate their houses with  branches of peach blossom, kumquat tree and colorful flowers. Everything is decked up in yellow and red color as it denotes good luck.

Spicy Pork Curry
Spicy Pork Curry

There are lot of goodies prepared on this day. These include banh tet, pickled onions, boiled chicken, mung bean pudding, Vietnamese sausage, red sticky rice, thit heo kho etc. Thit heo kho is recipe consisting of pork and eggs in coconut juice. Coconut water is the clear liquid inside the coconut. It helps in losing weight, gives glow to our skin, reduces effect of hangover, facilitates digestion, boosts hydration and reduces blood pressure. Moreover pork is good for you, full of life-preserving nutrients and vitamins. It’s combination with coconut water and hot spices is superb. I would love to pair it up with traditional sticky rice. This recipe is a breakdown of New Year food staples right from Asian cultures.

Fried sticky rice
Fried sticky rice


4 star anise,

375 ml water,

60 ml fish sauce,

½ chopped onion,

750 ml coconut juice,

60 ml light soy sauce,

1 kg pork belly cubes,

2 chopped garlic cloves,

2 chopped spring onions,

2 tablespoons brown sugar,

4 chopped French shallots,

1 tablespoon vegetable oil,

Green onion for garnishing,

8 hard-boiled and peeled eggs,   

1½ tablespoons dark soy sauce,

½ teaspoon freshly ground black pepper.

Preparation Method:-

  1. Combine shallots, spring onion, pork, garlic, fish sauce, soy sauces, pepper, sugar and star anise in a bowl. Stir to coat the pork. Marinate in the refrigerator for at least 3 hours.

  2. Heat the oil in a large, heavy-based saucepan over medium-high heat and add the onion. Fry until golden then remove the pork from the marinade and add to the pan. Seal over high heat.

  3. Add the marinade, coconut juice and water. Bring to the boil and skim off any scum that rises to the surface. Gently simmer for 1 hour, skimming occasionally.

  4. Add the eggs and simmer for a further hour. Garnish with coriander and serve with jasmine rice.

Happy New Year
Happy New Year

Happy New Year!

Valentine’s Day Special Vegan Dip

It is often said, ‘You are blessed doublee if you are in love’. So how many thumbs up for this? Valentine’s day is here, express your feeling of love, affection and friendship. No matter how you dice and slice it, food and love are always inextricably tied. What are you planning for the love struck holiday? If your girl is hot, I’ve got something to really heat up your romantic date. Appetizers is a must from small to large scale gathering and even for a date.

Hot Chili Dip
Hot Chili Dip

Hope you enjoyed my last year’s Valentine’s day special recipe, Cheesy hearts. A winning dip or spread can score big at any special occasion. This is a classic hot vegan dip that can be served with almost anything your soul mate likes whether it is crackers, chips or roasted vegetables. Do you really want the good times to roll? Serve her with something sizzling, tangy and spicy apart from your love.

Vegan Walnut and Red Pepper Dip


1 cup Water,

3/4 teaspoon Salt,

3 red bell Peppers,

1 small Garlic Clove,

1 1/2 teaspoons Paprika,

1 tablespoon Lemon juice,

2 slices Toast Pita Bread,

Black Pepper as required,

3/4 teaspoon ground Cumin,

1 tablespoon Balsamic Vinegar,

4 ounces toasted Walnut pieces,

2 teaspoons Extra-virgin Olive Oil.

Preparation Method:-

  1. Roast peppers over gas burner till they are black. Place in a bowl and cover with plastic wrap. Cool for 15 minutes. Peel and discard skin, stem and seeds. Keep aside.

  2. Toast pita bread until crisp. Break into 2 inch pieces and place in a bowl. Cover with water. Soak until soft for 10 minutes. Transfer to a sieve and drain well. Press out excess of water. Keep aside.

  3. Blend garlic and walnut pieces in a food processor. Now add paprika, cumin and reserved peppers and pita bread. Process for another 10 seconds.

  4. Add lemon juice, oil, vinegar and salt. Season with black pepper. Transfer to a serving bowl. Cover with plastic wrap. Refrigerate it overnight.

  5. Before serving, bring the dip to room temperature. Drizzle with oil. Garnish with walnuts. Enjoy with any snacks.

With Love
With Love

Happy Valentine’s Day

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