Authentic Falafel Recipe with Creamy Hummus | Crispy Middle Eastern Chickpea Fritters

Authentic Falafel with Creamy Hummus

There are some dishes that instantly make you feel at home, even when they come from a completely different part of the world. Falafel is one such dish.

Golden and crispy on the outside, soft and flavourful on the inside, falafel is one of the most beloved vegetarian dishes of the Middle East. Made from chickpeas, fresh herbs, garlic, and aromatic spices, these delicious fritters are enjoyed as a snack, appetiser, or wholesome meal.

I particularly enjoy serving falafel alongside a bowl of creamy hummus drizzled with extra virgin olive oil. The contrast between the crispy falafel and the smooth, velvety hummus creates a combination that is both satisfying and comforting.

What makes falafel especially appealing to Indian palates is its familiarity. While the flavours may differ, the concept of transforming humble legumes into delicious fritters is something we know and love through many of our own traditional recipes.

Culinary History

Falafel is one of the most iconic dishes of Middle Eastern cuisine and is enjoyed across countries such as Egypt, Lebanon, Syria, Jordan, Palestine, and Israel. Although its exact origins remain a subject of debate, many food historians believe that falafel originated in Egypt, where it was traditionally prepared using fava beans.

As the dish travelled throughout the Middle East, chickpeas gradually became the preferred ingredient in many regions. Over time, falafel evolved into a popular street food known for its affordability, portability, and satisfying flavour.

Traditionally, falafel is served inside warm pita bread or alongside accompaniments such as hummus, tahini sauce, fresh salads, pickled vegetables, olives, and garlic sauce. Today, it has gained worldwide popularity as a wholesome vegetarian and vegan dish that showcases the versatility of humble legumes.

The culinary traditions of the Middle East have long been influenced by ancient trade routes that connected Asia, Europe, and Africa. These exchanges facilitated the movement of spices, ingredients, and cooking techniques between regions. 

As a result, many ingredients commonly found in Middle Eastern cuisine, such as cumin, coriander, cardamom, cinnamon, and cloves, are also familiar to Indian kitchens.

✨️Falafel and Indian Cuisine🍃

Every time I prepare falafel, I am reminded of how similar food cultures can be, even when they originate thousands of kilometres apart.

To an Indian, especially someone who has grown up enjoying traditional South Indian snacks, falafel bears a striking resemblance to our beloved Paruppu Vadai. Both are made from soaked legumes, ground with aromatic ingredients, shaped by hand, and fried until golden and crisp.

While Paruppu Vadai typically uses chana dal and is flavoured with onions, curry leaves, green chillies, and fennel seeds, falafel relies on chickpeas, fresh parsley, coriander leaves, garlic, cumin, and other Middle Eastern seasonings.

The flavours may differ, but the philosophy behind the dish is remarkably similar. Both cuisines transform humble pulses into protein-rich, flavourful snacks that are affordable, nutritious, and deeply satisfying. Both are popular street foods and are often enjoyed as a quick snack, appetiser, or light meal.

In many ways, falafel can be thought of as the Middle Eastern cousin of our Paruppu Vadai. The crispy exterior, wholesome ingredients, and satisfying texture make it instantly familiar to the Indian palate.

It is fascinating how culinary traditions separated by geography arrived at such similar ideas, proving once again that good food transcends borders. Whether it is a plate of hot Paruppu Vadai served with chutney in South India or freshly made falafel paired with creamy hummus in the Middle East, both celebrate the simple magic of transforming humble legumes into something truly delicious.

✨️Falafel Recipe🍃

Ingredients

- Dried chickpeas – 1 cup

- Onion – 1 medium, roughly chopped

- Garlic – 4 cloves

- Fresh parsley – ½ cup

- Fresh coriander leaves – ½ cup

- Cumin powder – 1 teaspoon

- Coriander powder – 1 teaspoon

- Black pepper powder – ½ teaspoon

- Salt – 1 teaspoon or to taste

- Baking powder – ½ teaspoon

- Plain flour – 2 tablespoons (optional)

- Oil for deep frying

Method

Soak the dried chickpeas overnight for at least 12 hours.

Drain them thoroughly and pat them dry.

Add the chickpeas, onion, garlic, parsley, coriander leaves, cumin powder, coriander powder, black pepper powder, and salt to a food processor.

Pulse until the mixture resembles coarse crumbs. Do not process into a smooth paste.

Transfer the mixture to a bowl and refrigerate for about an hour.

Add the baking powder and flour if required and mix well.

Shape the mixture into small balls or patties.

Heat oil in a kadai or deep pan and fry until golden brown and crisp.

Drain on absorbent paper and serve hot.

✨️Creamy Hummus👌🏼😋

Ingredients

- Cooked chickpeas – 1½ cups

- Tahini – 2 tablespoons

- Garlic – 2 cloves

- Lemon juice – 2 tablespoons

- Olive oil – 2 tablespoons

- Salt – to taste

- Water as required

Method

Blend the chickpeas, tahini, garlic, lemon juice, olive oil, and salt until smooth and creamy.

Add a little water if required to achieve a silky consistency.

Transfer to a serving bowl.

Using the back of a spoon, create a shallow swirl on the surface.

Drizzle generously with extra virgin olive oil before serving.

✨️Traditional Accompaniments

Falafel is commonly served with:

- Hummus

- Tahini sauce

- Warm pita bread

- Pickled vegetables

- Lettuce

- Tomato and cucumber salad

- Tabbouleh salad

- Garlic sauce

- Olives

- Lemon wedges

The combination of crispy falafel, creamy hummus, fresh vegetables, and warm pita bread creates a complete and satisfying meal.

Serving Suggestions

Serve the falafel warm alongside freshly prepared hummus, a simple cucumber and tomato salad, olives, and warm pita bread.

For a lighter meal, pair it with a fresh Mediterranean salad.

For a heartier meal, tuck the falafel into pita pockets along with lettuce, tomatoes, cucumbers, pickles, and a generous spread of hummus or tahini sauce.

✨️Sukanya's Musings✍️

Whether served in a warm pita pocket, alongside a bowl of creamy hummus, or simply enjoyed on its own, falafel is a beautiful reminder that good food knows no borders.

Across cultures and continents, humble ingredients are transformed into dishes that bring comfort, nourishment, and joy to the table. And perhaps that is what makes food such a wonderful bridge between people and traditions.

#Falafel #Hummus #MiddleEasternFood #VegetarianRecipes #ChickpeaRecipes #WorldCuisine #SukanyasMusings

Vegetarian Bee Hoon with Dumpling Soup | Easy Singapore-Style Noodle Soup Recipe

VEGETARIAN BEE HOON WITH DUMPLING SOUP

A Comforting One-Pot Meal for Rainy Days, Busy Evenings, and Recovery Meals.

Living in Singapore has introduced me to many dishes that were completely unfamiliar to me when I first arrived. Having grown up with the flavours of South Indian cooking, noodle soups and dumplings were not something I naturally gravitated towards. Over the years, however, I gradually learnt to appreciate the subtle flavours and comforting nature of many Asian soups and noodle dishes.

One dish that I particularly enjoy is Vegetarian Bee Hoon with Dumpling Soup.

There is something incredibly satisfying about a steaming bowl filled with delicate rice vermicelli, tender vegetables, flavourful dumplings, and a fragrant broth infused with ginger, garlic, and sesame oil. It is simple food, yet deeply comforting.

This is the kind of meal I find myself reaching for when I have a cold, a sore throat, or simply need something warm and nourishing. The soft Bee Hoon noodles are easy to eat, the broth is soothing, and the vegetables and dumplings transform it into a wholesome one-pot meal. It is filling without feeling heavy and satisfying without being rich.

What I particularly love about this recipe is its flexibility. You can use whatever vegetables happen to be sitting in your refrigerator, making it both practical and economical. It is also a wonderful way to create a nourishing meal in under thirty minutes without compromising on flavour.

Whether enjoyed on a rainy evening, served as a quick weeknight dinner, or prepared when someone in the family is feeling under the weather, this Vegetarian Bee Hoon with Dumpling Soup never fails to bring warmth and comfort to the table.

Simple, nourishing, and full of flavour, it is truly a meal that feels like a warm hug in a bowl.

Ingredients

For the Soup

Bee Hoon (Rice Vermicelli) – 200 g

Vegetarian Dumplings – 12 to 15

Vegetable Stock – 1 litre

Garlic – 3 cloves, minced

Ginger – 1-inch piece, thinly sliced

Sesame Oil – 1 tbsp

Light Soy Sauce – 1 tbsp

White Pepper – to taste

For the Vegetables

Baby Bok Choy or other leafy greens – 100 g

Carrot – ½, thinly sliced

Fresh Shiitake Mushrooms – 4 to 5, sliced

Bean Sprouts – a handful

Method

Prepare the Noodles

Soak the Bee Hoon in room-temperature water for 15 to 20 minutes until softened.

Drain thoroughly and keep aside.

🚫Avoid using hot water as it may make the noodles overly soft and mushy.

Prepare the Broth

Heat the sesame oil in a large pot over medium heat.

Add the minced garlic and sliced ginger.

Sauté gently for about a minute until fragrant.

Pour in the vegetable stock.

Add the light soy sauce and white pepper.

Bring the broth to a gentle boil.

Cook the Dumplings and Vegetables

Carefully add the vegetarian dumplings to the simmering broth.

Add the sliced carrots and shiitake mushrooms.

Allow everything to simmer for 4 to 5 minutes until the dumplings are cooked and begin floating to the surface.

✨️Finish the Soup🍜

Add the bok choy and bean sprouts.

Gently add the softened Bee Hoon.

Cook for another 2 minutes until the vegetables are tender and the noodles are heated through.

Taste and adjust the seasoning if required.

Serve immediately while piping hot.

Serving Suggestions

Serve this comforting soup as a complete meal on its own.

For extra flavour, garnish with:

• Chopped spring onions

• Crispy fried shallots

• A drizzle of chilli oil

• Fresh coriander leaves

• Toasted sesame seeds

The soup also pairs beautifully with Asian-style pickles or an extra side of steamed dumplings.

Variations

• Add tofu puffs or firm tofu cubes for extra protein.

• Include baby corn, snow peas, spinach, napa cabbage, broccoli, or any vegetables you have on hand.

• Stir in a spoonful of miso paste for a deeper umami flavour.

• Add a splash of unsweetened soy milk for a slightly richer broth.

• Use homemade vegetable dumplings for special occasions.

Is It Vegan?

Yes, provided the dumplings and vegetable stock used are entirely plant-based.

Is It Gluten-Free?

Bee Hoon is naturally gluten-free as it is made from rice.

However, ensure that:

• The soy sauce used is gluten-free.

• The dumplings are made without wheat wrappers if gluten-free preparation is required.

#BeeHoonSoup #VegetarianRecipes #AsianComfortFood #SingaporeFood #NoodleSoup #OnePotMeal #SukanyasMusings

Palak Paneer Recipe | Easy Restaurant Style North Indian Spinach & Paneer Curry

PALAK PANEER

A Nutritious North Indian Favourite

Many traditional recipes survive not because they are complicated or expensive to prepare, but because they offer the perfect balance of nutrition, flavour, and comfort.

Palak Paneer is one such timeless dish. If you are looking for a way to include more greens in your family's diet without compromising on taste, this recipe is a wonderful place to start. Rich in iron, vitamins, antioxidants, calcium, and protein, Palak Paneer brings together two nutritional powerhouses, fresh spinach and paneer.

What I particularly love about this dish is that it transforms a humble bunch of spinach into a creamy, flavourful gravy that even those who are not particularly fond of leafy vegetables often enjoy. The soft cubes of paneer absorb all the flavours of the spinach and spices, making every bite both wholesome and satisfying.

Originating from North India, particularly Punjab, Palak Paneer has become one of the most popular vegetarian dishes served in Indian restaurants across the world. While restaurant versions are often rich and indulgent, homemade Palak Paneer allows you to enjoy all the goodness with simple ingredients and balanced flavours.

Whether served with hot rotis, naan, phulkas, or a bowl of steamed rice, this comforting dish remains a favourite across generations.

Preparation Time

20 minutes

Cooking Time

20 minutes

Serves

4

Ingredients

For Blanching The Spinach

Fresh spinach (palak) leaves – 500 g

Water – Enough for boiling

Ice cold water – For refreshing the spinach

For The Gravy

Oil – 1 tablespoon

Ghee – 1 tablespoon

Cumin seeds – 1 teaspoon

Onion – 1 large, chopped

Ginger – 1 inch piece, chopped

Garlic – 5 cloves

Green chillies – 2

Tomato – 1 large, chopped

Coriander powder – 1 teaspoon

Cumin powder – ½ teaspoon

Turmeric powder – ¼ teaspoon

Garam masala powder – ½ teaspoon

Salt – To taste

Paneer

Paneer – 250 g, cubed

Oil or ghee – 1 teaspoon (optional)

Method

Wash the spinach leaves thoroughly to remove any dirt or grit. Bring a large pot of water to a boil and blanch the spinach for about 2 minutes until wilted. Immediately transfer the leaves to ice-cold water. This step helps retain their vibrant green colour.

Drain the spinach well and blend it together with the green chillies into a smooth puree.

Heat the oil and ghee in a pan. Add the cumin seeds and allow them to splutter.

Add the chopped onions and sauté until soft and lightly golden. Add the ginger and garlic and continue cooking until the raw aroma disappears.

Add the chopped tomatoes and cook until they become soft and mushy. Stir in the coriander powder, cumin powder, turmeric powder, and salt. Cook the masala until well combined.

Add the spinach puree and mix thoroughly. Allow it to simmer gently for about 5 to 7 minutes.

If desired, lightly sauté the paneer cubes in a little oil or ghee. You may also add fresh paneer directly to the gravy for a softer texture.

Add the paneer cubes to the spinach gravy. Sprinkle in the garam masala and mix gently.

Simmer for another 2 to 3 minutes before switching off the flame.

Serving Suggestions

Serve hot with rotis, phulkas, naan, parathas, jeera rice, or plain steamed rice.

Variations

• For a richer restaurant-style version, add 2 tablespoons of fresh cream before serving.

• You may substitute paneer with tofu for a vegan variation.

• A handful of fresh methi leaves can be added along with the spinach for additional flavour.

• For an extra silky gravy, strain the spinach puree before cooking.

Palak Paneer is proof that healthy food need not be boring. Nutritious, comforting, and packed with flavour, it is one of those dishes that continues to earn its place on family dining tables year after year.

#PalakPaneer #PaneerRecipes #SpinachRecipes #NorthIndianFood #VegetarianRecipes #IndianFood #HealthyEating #SukanyasMusings

Lemon Coriander Soup With Tofu & Vegetables | Light Asian Clear Soup Recipe

Lemon Coriander Soup With Tofu & Vegetables

A light, refreshing, and comforting bowl filled with delicate flavours

There are certain dishes that quietly become a part of our family memories without us even realizing it. 

This Lemon Coriander Soup is one such recipe in our home.

My husband Yo is extremely fond of Lemon Coriander Soup. Whenever we visited one of our favourite restaurants, this was almost always his first order. That steaming hot bowl of clear soup infused with fresh coriander, delicate vegetables, and the bright freshness of lemon would instantly make the meal feel comforting and complete.

Over time, after tasting it so many times outside, I finally told myself, “Why not learn to make this at home?” After a few attempts in my kitchen, this homemade version slowly became one of our family favourites.

Today, this soup has become one of those comforting recipes I turn to whenever we crave something light, soothing, wholesome, and flavourful.

This clear soup is filled with tofu, broccoli, carrots, cabbage, and fresh coriander, making it nourishing without feeling heavy. The lemon adds a refreshing brightness while the coriander gives the soup its signature aroma and warmth.

Lemon Coriander Soup is especially popular in Indo-Chinese cuisine across India and Singapore. While it may not belong to one single traditional cuisine, it draws inspiration from Asian-style clear soups that celebrate freshness, light broths, vegetables, herbs, and balanced flavours rather than rich cream-based textures.

What makes this soup special is its simplicity. It is soothing during rainy evenings, comforting when you are tired, light enough for warm weather, and perfect when you want something gentle yet satisfying.

Ingredients

Garlic – 6 to 8 cloves, finely chopped

Ginger – 1 inch piece, finely chopped

Carrot – 1 small, thinly sliced

Broccoli – 1 cup small florets

Cabbage – 1 cup shredded

Tofu – 1 cup cubed

Fresh coriander leaves – ½ cup finely chopped

Spring onion greens – 2 tablespoons chopped

Vegetable stock or water – 4 cups

Soy sauce – 1 teaspoon

Pepper powder – 1 teaspoon

Salt – as needed

Cornflour – 1 teaspoon mixed with 2 tablespoons water (optional for slight thickness)

Lemon juice – 1½ to 2 tablespoons

Oil – 1 teaspoon

Method

Heat oil in a pan or wok.

Add the chopped garlic and ginger and sauté gently until aromatic.

Add the carrots, broccoli, and cabbage. Stir fry lightly for a couple of minutes while retaining the crunch of the vegetables.

Pour in the vegetable stock or water and allow the soup to simmer gently for about 8 to 10 minutes.

Add the tofu cubes carefully.

Season with soy sauce, salt, and pepper powder.

If you prefer the soup slightly thicker, add the cornflour slurry and stir continuously for a minute until lightly thickened.

Add most of the chopped coriander leaves and allow the flavours to infuse gently into the soup.

Switch off the flame and finally add the lemon juice. Adding the lemon at the end helps preserve its fresh refreshing flavour.

Garnish with the remaining coriander leaves and spring onion greens. Serve piping hot.

There is something incredibly soothing about the freshness of coriander paired with the gentle tanginess of lemon. 

Every spoonful feels light, nourishing, and comforting without ever feeling heavy. This is one of those humble soups that quietly warms both the body and the soul.

Variations

• You can add any other vegetables of your choice like mushrooms, sweet corn, beans, bok choy, or baby spinach depending on what is available at home.

• You can skip the tofu entirely if you prefer a lighter vegetable clear soup.

• Paneer cubes can also be added for a richer and more filling variation.

• The above recipe is completely suitable for vegans when prepared with tofu.

• For Jains, the garlic can be omitted and the soup still tastes wonderfully fresh, light, and comforting thanks to the beautiful flavours of coriander, lemon, and vegetables.

#LemonCorianderSoup #ClearSoup #AsianSoup #TofuSoup #HealthySoup #VegetableSoup #SukanyasMusings

Easy Vegan Fried Rice Recipe | Quick Asian Vegetable Fried Rice

Vegan Fried Rice – A Simple Bowl of Comfort Packed with Flavour

There is something deeply comforting about a hot bowl of fried rice tossed together with colourful vegetables, delicate spices, and smoky aromas rising gently from the wok. Fried rice is one of those magical dishes that transforms humble leftover rice into something hearty, satisfying, and incredibly delicious.

Across many Asian homes, fried rice was born out of simple practicality. Leftover rice from the previous day was never wasted. Instead, it was lovingly revived with seasonal vegetables, aromatic spices, simple sauces, and whatever ingredients were available in the kitchen. Over time, every region and every household created its own unique variation, each carrying its own warmth and character.

Interestingly, variations of fried rice can be found across many parts of Asia including China, Malaysia, Singapore, Thailand, and the Philippines. While the ingredients, sauces, spices, and cooking styles may differ from region to region, the heart of the dish remains the same, transforming simple leftover rice into a comforting, flavourful meal. From smoky wok-fried versions to lighter home-style preparations, fried rice continues to be one of Asia’s most loved comfort foods.

This Vegan Fried Rice is light, wholesome, flavourful, and wonderfully versatile. The beauty of this dish lies in its simplicity. Every spoonful feels comforting and nourishing, filled with homely goodness and vibrant flavours.

Today’s Vegan Fried Rice was one of those simple meals thoughtfully prepared using whatever vegetables were available at home. Fresh spinach, carrots, and beans came together beautifully to create a colourful, satisfying bowl packed with freshness and flavour.

This version was also prepared without onion and garlic, making it suitable for those who prefer a Jain-style preparation.

That is truly the charm of fried rice. It does not demand elaborate ingredients or meticulous planning. You simply open the refrigerator, gather the vegetables you have on hand, and bring everything together into a warm, comforting meal. Every version turns out slightly different, yet equally satisfying in its own special way.

Sometimes, the simplest meals made from everyday ingredients become the most comforting and memorable ones.

Crisp vegetables, fragrant seasonings, and perfectly stir-fried rice come together in smoky harmony, creating a dish that often tastes far more comforting than takeout. It is also one of those quick meals that can be prepared effortlessly on busy days while still feeling wholesome, hearty, and nourishing.

Ingredients

Cooked Rice (preferably day-old rice) – 4 cups

Carrot – 1 small, finely chopped

Beans – 8-10, finely chopped

Capsicum – 1 small, finely chopped

Cabbage – 1 cup, shredded

Spring Onion Greens – ¼ cup, chopped

Garlic – 5-6 cloves, finely chopped

Ginger – 1 inch piece, finely chopped

Green Chillies – 1-2, finely chopped

Soy Sauce – 1½ tbsp

Vinegar – 1 tsp

Black Pepper Powder – 1 tsp

Salt – as required

Sesame Oil / Cooking Oil – 2 tbsp

Optional additions:

Sweet Corn – ¼ cup

Mushrooms – ½ cup sliced

Tofu cubes – ½ cup

Method

Heat oil in a wok or a broad pan. Once the oil becomes hot, add the finely chopped garlic, ginger, and green chillies. Sauté briefly till aromatic.

Add the carrots, beans, capsicum, cabbage, and any other vegetables you are using. Stir fry on a high flame for a few minutes. The vegetables should remain slightly crunchy and not become soggy.

Add soy sauce, vinegar, black pepper powder, and salt. Mix well.

Now gently add the cooked rice. Using a spatula or fork, carefully toss the rice with the vegetables without breaking the grains.

Stir fry on a high flame for 2-3 minutes to achieve that lovely smoky flavour associated with good fried rice.

Finally add chopped spring onion greens and give everything a final toss.

Serve hot on its own or with a side of chilli tofu, Manchurian, or a simple Asian-style gravy.

Sukanya’s Musings Tips

The secret to good fried rice always lies in the rice itself. Freshly cooked hot rice often turns mushy, while day-old refrigerated rice gives the perfect texture and separation.

This is also one of the best “clean your refrigerator” dishes where little bits of vegetables come together beautifully into a wholesome meal.

Simple, humble, quick, and satisfying, fried rice continues to remain one of the world’s most loved comfort foods.

#VeganFriedRice #VegetableFriedRice #VeganRecipes #AsianFood #ComfortFood #EasyRecipes #SukanyasMusings

Crispy Homemade Vegetable Spring Rolls | Easy Indo-Chinese Recipe

There’s something incredibly comforting about homemade spring rolls. The crackling crisp exterior, the warm flavourful filling inside, and that beautiful balance of textures make them one of those timeless snacks that never go out of style.

Over the years, I’ve realised that the secret to really good spring rolls is not just in the sauces or seasoning, it’s in keeping the vegetables fresh, lightly crunchy, and full of natural flavour. I personally don’t enjoy overly oily or heavily stuffed rolls. I like them light, aromatic, crisp, and elegant the kind you can serve with tea on a rainy evening or as a beautiful appetiser for guests.

This is my simple homemade version, flavourful, comforting, and always a crowd favourite.

Ingredients

For the Filling

Cabbage – 2 cups (finely shredded)

Carrot – 1 large (julienned)

Capsicum – 1 medium (thinly sliced)

Onion – 1 small (sliced)

French Beans – 5 to 6 (finely sliced)

Bean Sprouts – 1 cup

Ginger – 1 teaspoon (finely chopped)

Garlic – 1 teaspoon (finely chopped)

Green Chilli – 1 (optional)

Soy Sauce – 1 tablespoon

Vinegar – 1 teaspoon

Black Pepper – ½ teaspoon

Chilli Sauce / Schezwan Sauce – 1 teaspoon

Sesame Oil – 1 teaspoon

Salt – to taste

Oil – 1 tablespoon

For Wrapping

Spring Roll Sheets – as required

Flour – 2 tablespoons

Water – little, to make sealing paste

For Frying

Oil – as required

Method

Step 1: Prepare the Filling

Heat oil in a wok or large pan. Add ginger, garlic, and green chilli. Sauté briefly until aromatic.

Add onions and stir-fry for a minute on high heat.

Now add beans, carrots, capsicum, cabbage, and bean sprouts. Stir-fry on high flame so the vegetables remain crunchy and vibrant.

Add soy sauce, vinegar, chilli sauce, pepper, and salt. Mix well.

Finish with a drizzle of sesame oil for that beautiful warmth and aroma.

Allow the filling to cool completely before wrapping.

Step 2: Roll the Spring Rolls

Mix flour and water into a smooth paste.

Place one spring roll sheet on a flat surface. Add filling diagonally near one corner.

Fold the bottom over the filling, fold the sides inward, and roll tightly. Seal the edge using the flour paste.

Repeat for the remaining rolls.

Step 3: Fry Until Crisp

Heat oil on medium flame.

Fry the spring rolls until golden brown and crisp.

Drain on kitchen paper and serve hot.

Serving Suggestions

These spring rolls pair beautifully with:

- Sweet chilli sauce

- Spicy garlic dip

- Coriander mint chutney

- Hot masala chai on rainy evenings

You can also air-fry or bake them for a lighter version.

Sukanya’s Musings Tip

The beauty of homemade spring rolls lies in simplicity. Don’t overcook the vegetables. Let them retain their crunch, colour, and freshness. That contrast between the crisp wrapper and juicy filling is what makes every bite memorable.

Homemade food always carries a certain warmth that no restaurant version can replicate and these spring rolls are exactly that kind of comfort food.

#SpringRolls #IndoChinese #HomemadeRecipes #TeaTimeSnacks #SukanyasMusings #ComfortFood

BEST VEGETARIAN THAI GREEN CURRY RECIPE (Creamy, aunthentic & easy)

“Cooked for lunch… gone in minutes!” 😄🍃

That’s exactly what happened with this creamy Vegetarian Thai Green Curry, every last spoonful polished off!

There’s something irresistible about Thai food, the burst of aromas, the riot of colours, and the balance of flavours. And this dish brings it all together beautifully. 💚

What makes it truly special? A fresh, homemade green curry paste👆, packed with herbs, roasted spices, and bold flavours that elevate the entire dish.

Simmered in rich coconut milk and loaded with vibrant vegetables like broccoli, baby corn, zucchini, carrots, and peppers, this curry is as nourishing as it is indulgent.

Traditionally paired with jasmine rice, but at home, we absolutely love it with steaming hot basmati rice… and honestly, it’s pure comfort in a bowl! 🍚✨.

Every bite is creamy, fragrant, slightly spicy, and deeply satisfying — proof that wholesome food can also feel indulgent. 🌱💚

🌿 Ingredients

Homemade Paste:

Shallots/Onion – 7

Galangal (or Ginger) – 2 inch

Ginger – 2 inch

Green Chillies – 2–3

Lemongrass Stalks – 2

Coriander Leaves – 1 handful

Basil Leaves – ¼ cup

Kaffir Lime Leaves – 2–3

Cumin Seeds – 1 tsp

Coriander Seeds – 1½ tbsp

Peppercorns – ¼ tsp

Cloves – 2–3

Vinegar – 1 tsp

Curry Base:

Coconut Milk (full-fat) – 400 ml

Vegetables:

Broccoli – 1 cup

Cauliflower – 1 cup

Baby Corn – ½ cup

Carrots – 1 cup

Zucchini – 1 cup

Bell Peppers – 1 cup (any colour you have!)

Tofu:

Tofu - 1 block 

Flavorings:

Oil – 1–2 tbsp

Soy Sauce – 1 tbsp

Green Chilli Sauce – 1 tbsp

Brown Sugar – ½ tsp

Salt – to taste

Lime Juice – to taste

Method Thai Green Curry Paste🌱☘️☘️

Dry roast coriander and cumin seeds on low heat until aromatic. Transfer to a mortar and pestle, add white peppercorns, and crush into a coarse powder.

Add the remaining ingredients and pound into a smooth, fragrant paste (or use a mixer grinder for convenience).

Store the paste in the refrigerator for a couple of days or freeze for up to 2–3 months.

Use half for this recipe and save the rest for a quick, flavourful curry anytime.

Method Thai Green Curry 🍲

Heat 200 ml coconut milk in a pan and boil for 2–3 minutes until slightly thickened.

Add the green Thai curry paste and cook on medium heat for 4–5 minutes until the colour deepens and the oil separates.

Pour in the remaining coconut milk, stir well, and bring to a gentle boil.

Add baby corn and cook for 2–3 minutes.

Add remaining vegetables, brown sugar, and salt. Cook for a few minutes, adjusting consistency with veg stock if needed.

Finish with kaffir lime leaves, Thai basil, and red chillies. Simmer for 2–3 minutes.

Serve hot with steamed rice.

#ThaiGreenCurry #VegetarianRecipes #HomemadeGoodness #HealthyEating #ComfortFood #PlantBasedMeals #FoodLovers #HomeCooking #AsianFlavours #CurryLove #VegetableLoaded #CleanEating #FoodInspiration #InstaFood #FoodPhotography #DesiFoodie #SingaporeFoodies #EatHealthyLiveHappy #FromMyKitchen #SoulFood

CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS

CRISPY MASALA PAV (BITE SIZED) / CRISPY & SPICY BITE SIZED BUNS
Mumbai is famous for its street food and Masala pav is yet another Mumbai innovation which consists of a Pav laden with spicy masala.
If you are in a mood for pav bhaji or Masala Pav and do not want to indulge in the elaborate preparations and want to rustle up something quick to satisfy your cravings. Here is a recipe, which is quick, easy, tastes equally good.
This recipe can be made as a starter for parties or you can enjoy them as a quick fix meal. 

Ingredients  (Serves 4) 

Pav – 1 Ladi (6 pavs)
Onion – 2 medium size
Tomatoes – 1 big
Green chillies – 2 chopped small
Ginger-garlic paste – 1 tsp
Cumin seeds – 2 tsp
Asafoetida – a pinch
Pav bhaji Masala – 1 tbsp
Kashmiri Red chilli powder – 1 tsp
Lemon – squeeze the juice of ½ a lemon (Optional)
Coriander for Garnish
Oil for frying and cooking

Method
Take a ladi pav and cut them into bite size squares. Keep aside.
Shallow fry until crisp, you can alternatively toss a tsp of oil mix well and toss them into the air fryer for about 15 minutes until crisp. Keep aside.
Now finely chop the onions, tomatoes & Green chillies.
Melt a tablespoon of butter/Oil in a pan on medium heat. Once the butter melts, add cumin seeds and let it crackle.
Add a tsp of ginger garlic paste, saute for ½ a minute, followed by the finely chopped green chillies and saute for another ½ a minute.
Now, Add the chopped onions and mix.
Cook till the onions become translucent and then add chopped tomatoes. Add Asafoetida, pav bhaji masala, salt and Kashmiri red chilli powder. Mix well. Cook until there’s no more water left. (Refer to Tips).
Toss in the Fried pav bits. Toss well until you see the masala coats the pav completely. 

You can cover the pan for about a minute and let the aroma enter into the pav bits. Do not cover until it starts steaming then your pav bits will become soggy. This step is optional. 

Squeeze half a lemon without the seeds.
Garnish the Bite sized Masala Pav Bits with freshly chopped coriander leaves.

Serving Instructions

· Serve your Masala Pav hot.

· Alternatively, you can place the Bite sized masala coated pavs on a platter with toothpicks inserted as a party starter


Tips

· As mentioned above you can shallow fry the pav bits on a skillet or Air fry them.

· Do not deep fry as the pav tends to absorb too much oil and becomes very oily.

· The masala shouldn’t be dry but it shouldn’t be too watery either. So, cook till the masala reaches that consistency. If you find the masala too dry, then add ½ a cup of water and cook for about 5-7 minutes till you achieve the desired consistency. 

· Do not cook after the lemon juice is added, as it may make it bitter


Variations

· You can completely avoid frying the Bite sized pavs and just toss them in the masala. I just like it a bit crisp, so this is my recipe

· Vegans can avoid butter in the recipe.

· You can add Kasuri Methi for added flavour.

· You can add Green bell pepper (Capsicum). If adding Capsicum, Chop finely and saute with the tomato.

· Lemon Juice is Optional.

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS)

UPPU SEEDAI / SALTED CHEEDAI (SAVOURY CRUNCHY RICE BALLS) 

GOKULASHTAMI / KRISHNASHTAMI /JANMASHTAMI /KRISHNA JAYANTI, the Birthday of Lord Krishna is round the corner and one of his favourites is Seedai/Cheedai, a savoury crispy crunchy rice lentil balls.
Every year during Gokulashtami Amma used to make Seedais and we used to absolutely love them. We as kids used to toss Seedais into our mouth or each other’s mouth to see if we can aim right, we used to enjoy this challenge although, we used to get scolded for it.
Making seedais was a family ritual, with all of us involved in the rolling the dough balls. 

Ah!!! Missing those days of family bonding so much, especially in making seedai, the more the people the merrier it would be. 

Appa (the major general of our little army) would trick us into competing on who would roll out more seedai balls quickly, we would immediately take on the challenge, so we can win. We would await this ritual every year eagerly until one year, Amma had kept everything ready but as she popped the seedais into the oil, the seedais burst and the oil splattered and she got burnt badly, she had very bad burn marks on her stomach and hand.
My Appa got so angry that he threw all the dough into the bin and told Amma that henceforth she should not make any Bakshanam(Savouries) that would have the potential to burst and that was that. Appa used to buy all the Bakshanams from our dear Madras Stores(Readymade). 

Amma used to prepare Appam, Vadai etc for neivedyam but no more savouries.
The fear continued and I never attempted making seedai to as the incident had scared me. Anyways, Grand Sweets (Chennai) available in our Abdul Rahim stores, Upper dickson road, Singapore was always there for my rescue, Jai Ho!!!
But looking at so many people attempting this savoury, I got tempted to try too.
Just to be honest with you, I’m a "quick gun Murugan" chef and like quick recipes I don’t like to do too many laborious preparations. So in my recipe I have used the store-bought Rice flour and Udad flour (readymade flours), I have used dessicated coconut as well. 
Here’s my recipe of the Seedai, My recipe can make about ½ a kilo (500 gms) of Seedais

Ingredients (Makes about ½ kg of Seedai)
Rice Flour – ¾ cup
Split white lentil (Udad Dal /Urad dal/ Ulutham parippu) Flour – 1 tbsp
Split Bengal Gram lentil (Chana Dal/Kadalaparuppu) - 1 tbsp
Grated Coconut – 2 tbsp
Asafoetida (Hing / Perungayam) - ½ tsp
Butter – 1 tbsp
Salt as per Taste
Oil for Deep Frying
A muslin cloth or towel

Method
Soak the Chana dal in water for about 15 minutes.
Dry roast the flours in a non-stick pan for about 2-3 minutes in a low flame, ensuring to stand and monitor the roasting and not letting it change colour or catch the bottom. Let it cool down.
Now, Sieve the Flours, this is very important. Do not use the flour which has not passed through the sieve. This ensures that you get a smooth flour with no lumps.
Now, in a deep Mixing ball, Add the flours as per the measure above, add in the grated coconut, asafoetida, butter, the soaked and drained Chana dal and salt as per taste. Mix well, the butter should get one with the flour, so that when you hold it in your hand, it forms the shape of your hand. Then add water little by little and knead well to make a smooth dough. The best part about rice flour is it’s easily manageable with people who are not much experienced as well.
The dough should be stiff and not sticky to your hands. Add water slowly, sprinkle little by little if not confident.
Now, grease your fingers with some oil, take a small quantity of dough and roll it into a tiny ball.
While rolling, we need to roll it gently into a pliable ball, if too hard the seedai may burst.
Do not make big balls, the smaller the balls, the crunchier they turn out. Continue making the balls.
If you do not have people helping you making the balls while you are frying then you need to wet a muslin cloth, squeeze the excess water, the cloth must be moist and throw the balls onto the moist cloth, this is to ensure that the flour doesn’t get dry. Rice flour gets dry very fast.
As you keep making the balls then just cover it with the cloth gently.
Once finished rolling all the balls check, if you feel the balls are moist, allow them to dry out a bit before you start frying
Now comes the frying part, this by far is the most crucial part of making the Seedai.
Before you start, frying we need to ensure that the oil is nice and hot, but not fuming hot. Put a tiny pinch of dough to check first, if you see that the dough comes rising to the top, means your oil is ready.
I usually out one as a test run to see how it reacts (Because of my fear factor), once done, and all ok I add batches of about 15-20 balls at a time. Once you put in a batch of seedais in oil, keep the strainer ladle on top just in case and do not turn them immediately. Increase the flame a bit as when you drop a batch the temperature goes down, after about a minute, lower the flame and slowly turn the seedais to the other side. Let them fry on one side. If we keep the flame high to speed up the process, the seedai will turn brown and instead of being crunchy will be cooked on the outside and chewy on the inside.
The right temperature and being alert during the frying process is a must to ensure perfect seedais. Deep fry the balls until golden in color and you can feel them sound like little marbles on your ladle. Remove and drain excess oil on a paper towel. Allow it to cool down, then store the seedais in an airtight box.
I made this is as a neivedhyam Bakshanam for Gokulashtami. It gave me immense pleasure to serve my Lord, the Home made seedais made with love.
Enjoy these little crunchy balls on the go or as a snack with your tea/coffee. 

Statutory Warning !!!
Do not pop into your mouth, the hot seedai balls once out of the oil you may burn your tongue. Let it cool down first.  The crunch comes only once cool down.

Tips

· Follow the ratio exactly as given in my website. We need to use the right ratio otherwise the seedai will not turn out good. Adding more udad dal flour, makes the seedai burst open as well and you will see that the color would become dark, similarly adding less udad dal flour makes the color very light.

· You can sieve the flours twice to ensure that the flour is butter smooth, this ensures that the seedais won’t burst when frying. Better to be safe than sorry since we are using the store-bought readymade flours. Anil Rice flour/Kuzhakattai flour/Idiyappam flour are all good to make this recipe.

In my recipe I have used dessicated coconut. Incase, you are using fresh coconut roast them to a pink colour. After roasting, let it cool before adding to your flour mix.

· Adding more butter will make the seedai too brittle.

· To make more just double the measurements given 

Variations

· Vegans can replace butter with 1 tablespoon of Coconut oil, if adding oil, slightly warm up the oil     before adding.

· For those who want to make it the traditional way using the home made rice flour, which is considered by the elders and experienced as the best due to its smooth texture and also because you know what rice goes into the making.

Vegan Yang Chow Fried Rice Recipe | Easy Filipino Chinese Style Fried Rice

Did you know that Chinese Filipinos are one of the largest overseas Chinese communities in Southeast Asia, with a rich heritage that has deeply shaped Filipino culture over centuries? Through early trade and migration, the Chinese brought lasting influences to the Philippines...especially in the world of food.

From stir-fried dishes and delicate rice cakes to beloved noodle favourites like Pancit, Chinese culinary traditions blended beautifully with local flavours to create iconic fusion cuisine. One delicious result of this heritage is Yang Chow Fried Rice, a vibrant, flavour-packed dish loved across the Philippines.

Traditionally prepared with barbecued pork such as Char Siu and juicy prawns, this version offers a delightful vegetarian twist with hearty soya nuggets. Colourful, aromatic, and satisfying, this Yang Chow Fried Rice is a complete meal in itself, comforting, wholesome, and absolutely irresistible.

Ingredients (Serves – 4)
Rice – 2 cups
Soya nuggets – 1 cup
Soya sauce - 1 ½ tbsps
Onion – 1 chopped
Green peas - ¾ cup
Carrots – 1 julienned
French Beans – 1 julienned
Corn – ½ cup
Lettuce – 8- 10 leaves
Ginger minced – 1 tsp
Garlic minced – 1 tsp
Sugar - 1 tsp
Cooking Oil – 3 tbsps
Salt as per taste

Method

Cook the rice beforehand, or for best results, use rice cooked the previous day and chilled in the refrigerator. This helps the grains remain separate and gives the fried rice its signature fluffy texture.

Rinse the soya nuggets well, then soak them in boiling hot water with a pinch of salt for at least 15 minutes. Once softened, transfer them into cool water. Drain through a colander and squeeze out all the excess water so they are ready to absorb flavour beautifully.

Prepare and chop all the vegetables before you begin cooking.

Heat oil in a wok over medium-high flame. Add the ginger and garlic, sautéing until fragrant. Add the onions and cook for about a minute until slightly softened.

Next, add the soya nuggets and sauté well. We want them to soak up all the delicious flavours. Add 1 teaspoon soy sauce and continue stir-frying for 2–3 minutes until the nuggets are lightly browned and flavourful.

Now add in all the vegetables. Stir-fry on high heat, season lightly with salt, and toss continuously. The vegetables should remain vibrant, crisp, and slightly crunchy—not overcooked.

Add the cooked rice and mix thoroughly so everything is evenly combined. Pour in the soy sauce, sugar, and adjust salt carefully, keeping in mind that soy sauce already adds saltiness.

Mix well, cover with a lid, and cook on low flame for about 10 minutes so the rice absorbs all the wonderful flavours.

Finally, add the chopped spring onion greens. Toss everything together and cook uncovered for another 2 minutes.

Your delicious Yang Chow Fried Rice is now ready to serve. Enjoy hot with chillies marinated in soy sauce on the side.

Tips

I have used Thai Rice in this recipe. The key is to use rice that fluffs up well and does not turn sticky.

Leftover cold rice works wonderfully, as chilled rice grains remain separate and are ideal for fried rice.

If using freshly cooked rice, spread it on a large plate or tray and allow it to cool completely before cooking. This helps prevent clumping.

Variations

This recipe is completely vegan-friendly.

The soya nuggets can be replaced with tofu, tempeh, or store-bought mock meats for different textures and flavours.

Traditionally, Yang Chow Fried Rice is made with Char Siu and prawns, so non-vegetarian versions can include these classic ingredients.

Bottle Gourd Halwa Recipe | Lauki Ka Halwa | Doodhi Halwa with Khoya & Char Magaz

There are some vegetables that quietly sit in the fridge, waiting patiently for their turn… and bottle gourd is definitely one of them in my home.

Every time I buy a fresh, tender bottle gourd with great enthusiasm, the reactions at home are almost predictable.

“Bottle gourd again?”
“Nooooo…”

And back into the fridge it goes.

This particular bottle gourd had been sitting there for almost a week, and honestly, I didn’t have the energy to persuade anyone to eat it in the usual curry form. That’s when I decided to transform it into something irresistible, a rich, fragrant and comforting Doodhi Ka Halwa.

The moment bottle gourd turns into halwa, everything changes. The same vegetable that nobody wanted suddenly becomes a dessert everyone happily asks for a second serving of.

What makes this version extra special is the addition of Char Magaz, a beautiful mix of watermelon, pumpkin, cucumber and cantaloupe seeds often used in Indian cooking for richness and nourishment. They add a lovely nutty texture and subtle depth to the halwa.

I first tasted this halwa served with crisp maida pooris at a friend’s home from Madhya Pradesh, and I still remember how magical that combination tasted. 

Warm halwa with hot pooris… pure comfort food.

This halwa is rich, wholesome, delicately aromatic with cardamom, and perfect for festivals, fasting days, winter evenings or simply when you want to turn an everyday vegetable into something luxurious.

Ingredients

Bottle Gourd (Lauki/Doodhi) – 500 grams
Milk – 2 cups
Sugar – 1 cup
Ghee – ¼ cup
Khoya / Mawa – ½ cup (optional)
Cardamom – 4 pods, powdered
Char Magaz seeds – 1 tablespoon (optional but highly recommended)
Almonds – slivered, for garnish
Pistachios – slivered, for garnish

Method

Peel the bottle gourd, remove the inner seeds and grate it finely.

Add the grated bottle gourd to a pressure cooker or deep pan. Pour in the milk and add the powdered cardamom.

If using a pressure cooker, cook for about 3 whistles.
If using a pan, cook until the bottle gourd becomes soft and tender.

Heat a non-stick pan and add some ghee. Transfer the cooked bottle gourd mixture into the pan and continue cooking until all the milk gets absorbed.

Now add the sugar and mix well.

Once the sugar is added, the mixture will loosen and become watery again. Continue cooking on a low flame, stirring frequently, until the moisture evaporates and the halwa thickens beautifully.

If using khoya, add it at this stage and mix well for a richer taste.

In a small pan, heat a few tablespoons of ghee. Lightly sauté the almonds, pistachios and Char Magaz seeds until aromatic.

Add this mixture to the halwa and combine everything gently.

Cook for another 2–3 minutes until glossy and fragrant.

Serve warm. 

Serving Suggestions

This halwa tastes absolutely divine when served warm.

You can enjoy it:

• As a festive dessert
• Alongside crisp pooris
• With a scoop of vanilla ice cream
• Garnished with extra nuts and saffron strands

Variations

• You can completely skip the khoya and still get a delicious halwa.
• For a vegan version, replace milk with almond or coconut milk and use coconut oil or vegan butter instead of ghee.
• Add saffron soaked in warm milk for a royal touch.
• A few raisins lightly fried in ghee also taste wonderful in this halwa.

A humble bottle gourd may not excite many people at first glance… but this halwa proves that even the simplest ingredients can be transformed into something truly comforting, festive and memorable.

#SukanyasMusings #BottleGourdHalwa  #LaukiKaHalwa #DoodhiHalwa #IndianDesserts #IndianSweets #HalwaRecipe #SweetRecipes #DessertRecipes #CharMagaz #HomemadeDesserts #IndianFoodBlogger #FestivalRecipes #VegetarianDesserts 

BAGUIO SOY GARLIC BEANS

BAGUIO SOY GARLIC BEANS
Exploring Asian Cuisine as the tastes of the people at home is getting diverse thanks to living in Singapore.

Today, I’m sharing a recipe from the Filipino Cuisine.

Baguio is a place in the Philippines where the Beans are commonly grown, hence the name Baguio Soy Garlic Beans and as the name suggests you can guess the ingredients.

Beans are a versatile dish and you can make it in many ways. 

The Filipinos are meat lovers and add meats as a variation to this beans dish. But I’m going to share with you’ll a Vegan version of this dish.

What I love about Asian cuisine is, the dishes are very simple to cook.
They do not overcook their vegetables, they only half cook it so they are slightly crunchy and retain their original taste. The spices do not overwhelm the dish. And the best part is they are quick to cook. This dish takes all of 7 minutes right from the cutting to the cooking to the plate. Vegetables are served as sides in the Filipino cuisine. Garlic gives this dish a potent flavor and aroma

Ingredients
French Beans (Baguio Beans) – 200 grams
Sesame Oil / Cooking oil – 1-2 tsps
Garlic – 2 pods / 1 teaspoon finely chopped
Soya Sauce - 1 tbsp
Sesame seeds – ½ tsp toasted

Method 
Trim the edges of the beans. Wash them well. In a pan, Boil water, I added a pinch of salt for the extra punch. Now, dump in the beans and cook for a couple of minutes until partially done.
Fork out the beans and keep aside. Retain the water as it has a lot of nutrition.
In a wok /pan, add a ¼ spoon of sesame seeds, when it starts to splutter, remove and keep aside.
Now, in the same wok/pan, pour in the sesame oil, once hot, add the garlic and saute for a minute, do not cook until red, it will cook some more with the beans later. Add the Beans, Pour the Soya sauce. Give it a good stir.
Cook, just until the green beans are done and most of the sauce has been soaked up. The flavors permeate into the beans and make this dish very aromatic.
Transfer the cooked beans on a plate along with the garlic and the sauce as show in the picture.
Sprinkle in the toasted sesame seeds and serve hot with steaming hot rice.

Tips
· The water that the beans was cooked in can be served as a plain soup with a dash of soya sauce as a side.

Variations
· The Filipinos add meat to the dish, Vegetarians/Vegans can add crumbled Soya chunks to the above recipe.

Agbeli Kaklo / Bankye Kakro (Cassava Croquettes) – Crispy Ghanaian Cassava Fritters with Coconut | Easy African Snack Recipe

Cassava is one of the world’s most beloved staple crops, nourishing millions across continents with its hearty, starchy roots. Native to South America, cassava was introduced to Africa in the 16th century by Portuguese traders, and over time became an essential part of daily life in many African countries. Today, it remains one of the most important root crops, valued for its affordability, versatility, and ability to provide lasting energy.

In the Ghana, Togo, and Benin regions, where the Ewe language is widely spoken, cassava is called Agbeli, meaning “there is life.” What a beautiful and fitting name for a crop that sustains so many communities.

Today, I’m sharing a delightful Ghanaian favourite - Agbeli Kaklo (also known as Bankye Kakro), a delicious snack made from this humble tuber. Locally, cassava is known as Agbeli or Bankye, while Kaklo/Krakro means fried. The result is a crunchy, savoury croquette that is wonderfully satisfying.

The recipe is beautifully simple, requiring only a few ingredients, yet the flavour is comforting and deeply enjoyable. Crisp on the outside, soft within, and traditionally served with freshly grated or shaved coconut, this snack is a true celebration of how humble ingredients can create something extraordinary.

Perfect as a tea-time treat, light snack, or something different to explore from African cuisine, Agbeli Kaklo is easy to make and impossible to resist.

Ingredients (Serves - 4-6)

Cassava - 2-3 Medium size
Onion – 1 Medium size
Green Chilly - 1-2
Cooking oil
Salt as per taste
Fresh coconut, sliced or grated into thin shavings

Method

Wash and peel the cassava, then cut each piece lengthwise through the centre so you can remove the fibrous thread running through it. Cut into large chunks and grate the cassava finely.

Transfer the grated cassava to a sieve and rinse thoroughly under cold water to remove excess starch. Leave it to drain well.

Next, place the grated cassava in a muslin cloth and squeeze out as much liquid and starch as possible. Spread it onto a plate and allow it to air-dry slightly if desired (this step is optional but helps improve texture).

In a mixing bowl, combine the prepared cassava with finely chopped onions, chopped green chillies, and salt. Mix everything well.

Take portions of the mixture and press firmly in your palms to form tight balls, ensuring they hold together well. (Refer to picture.)

Deep fry the balls on a moderate heat, turning them intermittently to evenly cook them. Fry until golden brown. Strain off excess oil.

Serve Agbeli Kaklo hot with freshly grated or dried coconut on the side. Enjoy it as a delicious snack with a cup of hot tea or coffee.

It also makes a wonderful starter for parties, something unique, flavourful, and sure to pleasantly surprise your guests.

Variations

• If preferred, you may omit the onions.
• Add freshly chopped coriander leaves to the mixture for extra freshness and flavour.

Tips

• If you do not have a muslin cloth, you can simply squeeze out the excess starch using your hands.
• If the cassava is not air-dried slightly after squeezing, it may absorb more oil while frying because of the remaining moisture. However, this step is optional.
• The starch extracted from cassava can be saved and used in puddings or as a natural thickener, ensuring that nothing goes to waste.

#AgbeliKaklo #BankyeKakro #CassavaRecipe #GhanaianFood #AfricanCuisine #CassavaCroquettes #TraditionalRecipes #EasySnacks #HomemadeSnacks #FoodFromAfrica #CrispySnacks #VegetarianRecipes #WorldCuisine #SnackIdeas #SukanyasMusings