chapati - vegetarian recipes

chapati vegetarian recipes

roti tacos recipe | taco roti recipe | chapati tacos | leftover roti taco

May 27 2021 hebbar's kitchen 

roti tacos recipe | taco roti recipe | chapati tacos | leftover roti tacoroti tacos recipe | taco roti recipe | chapati tacos | leftover roti taco with step by step photo and video recipe. well, mexican cuisine is still not that popular in india, but the combination of cheese snacks are always in high demand. even better if it is made in a healthy and nutrient way to make it a complete meal. one such ideal leftover recipe idea is the roti tacos with cheese, vegetables, kidney beans and avocado stuffing. The post roti tacos recipe | taco roti recipe | chapati tacos | leftover roti taco appeared first on Hebbar's Kitchen.

Punjabi Aloo Paratha

March 26 2021 Manjula's kitchen 

Punjabi Aloo Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Punjabi Aloo Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Aloo Parathas make for the perfect lazy weekend brunch. Parathas can be made plain or with a variety of different fillings. A flavorful potato filling is by far the most popular. Aloo Parathas are very popular in North India, at any time of the day. In Punjab, Aloo Parathas are a staple for breakfast. Traditionally, Aloo Parathas are served with homemade butter and buttermilk known as chaas. I'm sure you are thinking that making these parathas is very time consuming. With our busy schedules and hectic mornings, how is possible to prepare these! Of course, parathas taste best when fresh off a hot skillet! An easy solution to this problem is to simply prepare part of the recipe in advance until you are ready to roll the parathas. You can prepare the dough and filling in advance and have the potato-mix filled balls ready to just start rolling. The prepared dough can be refrigerated for up to two days. Enjoy! This Recipe will make 4 parathas. Course Bread Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 parathas EquipmentCalphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black KitchenAid Classic Nylon Slotted Turner, One Size Anchor Hocking Glass Mixing Bowls OKSLO Manual wooden roti chapati flatbread tortilla presser maker with rolling pin, 10 IngredientsFor the Dough1 cup whole wheat flour 1 1/­­2 tbsp oil 1/­­4 tsp salt 1/­­2 cup cold water Use more as needed For the Potato Filling1 1/­­2 cup potatoes mashed 1/­­2 tsp salt 1/­­4 tsp red chili powder 1/­­2 tsp cumin seeds Jeera 2 tsp coriander powder dhania 1/­­8 tsp asafetida hing 1/­­2 tsp mango powder amchoor 1/­­4 tsp garam masala 1 Tbsp green chili chopped 2 Tbsp cilantro chopped, dhania Also need. 1/­­4 cup whole wheat flour for rolling 2 Tbsp oil to cook InstructionsMaking the DoughMix flour, salt, and oil, until oil is incorporated with flour well, add water slowly to make a soft dough (add water as needed). Knead dough well on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover. Let the dough rest at least ten minutes. FillingIn a bowl take mash potatoes add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt, mix it well. Making parathaDivide the dough into 4 equal parts and roll them into balls. Then divide the potato filling into 4 parts and shape into balls. Potato balls should be about 1 1/­­2 times larger than the dough balls. Roll dough ball into a 3 circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Meanwhile heat heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. Oil the skillet and place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some olden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha, and spread with spatula. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. NotesVariations Substitute chopped cilantro with 1/­­4 cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture. Serving Suggestions - Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, Green Chili pickle. - Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half. The post Punjabi Aloo Paratha appeared first on Manjula's Kitchen.

meal maker curry recipe | soya chunks recipe | soya chunks gravy

February 2 2021 hebbar's kitchen 

meal maker curry recipe | soya chunks recipe | soya chunks gravymeal maker curry recipe | soya chunks recipe | soya chunks gravy with detailed photo and video recipe. curry or gravy recipes has always been an integral part of indian cuisine and a must for most of us. it is predominantly used for lunch and dinner as a compliment to the flatbreads like roti, paratha and chapati. it can be done with vegetables, and meat and also with meat like alternatives vegetarian alternatives like meal maker curry recipe known for its significant similarities to the meat curries. The post meal maker curry recipe | soya chunks recipe | soya chunks gravy appeared first on Hebbar's Kitchen.

Aloo Palak (Spinach with Potatoes)

January 6 2021 Manjula's kitchen 

Aloo Palak (Spinach with Potatoes) (adsbygoogle = window.adsbygoogle || []).push({}); Print Aloo Palak (Spinach with Potatoes) .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak. I have done many recipes for spinach: Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak Puri This recipe will serve 4. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Ingredients2 cup potatoes cut into small pieces I used 2 medium size potatoes 4 cup spinach finely chopped, approx. 8oz 1/­­2 cup tomato finely chopped 4 Tbsp oil 1 tsp cumin seed jeera 1/­­4 tsp fenugreek seeds methi optional 1 Tbsp besan gram flour 1 Tbsp coriander powder dhania 1/­­2 tsp red chili powder adjust to taste 1/­­4 tsp turmeric haldi 1 tsp salt 1/­­2 tsp mango powder amchoor InstructionsHeat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown. Next add tomato, coriander, red chili powder, and turmeric. Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes. Add potatoes, spinach, and 1/­­2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach. NotesDo stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water. Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready. The post Aloo Palak (Spinach with Potatoes) appeared first on Manjula's Kitchen.

how to make roti | how to make soft chapati | phulka recipe

July 8 2020 hebbar's kitchen 

how to make roti | how to make soft chapati | phulka recipehow to make roti | how to make soft chapati | phulka recipe with step by step photo and video recipe. roti or chapati is an integral part of every indian households. it is typically served for lunch and dinner, but there are so many other unique recipes with it. today with this post, i will try to showcase, how to make roti, chapati and phulka with a single wheat flour dough. The post how to make roti | how to make soft chapati | phulka recipe appeared first on Hebbar's Kitchen.

roti sandwich recipe | chapati sandwich | leftover roti panini

June 15 2020 hebbar's kitchen 

roti sandwich recipe | chapati sandwich | leftover roti paniniroti sandwich recipe | chapati sandwich | leftover roti panini with step by step photo and video recipe. sandwich recipes have always been one of the popular selections from all age groups. generally, it is made with sandwich bread slices, stuffed with myriad types of veggie or meat-based stuffing. having said that there are some unique fusion sandwich recipes and the roti sandwich is one such easy and simple sandwich recipe. The post roti sandwich recipe | chapati sandwich | leftover roti panini appeared first on Hebbar's Kitchen.

Pithla (Besan Curry)

February 9 2020 Manjula's kitchen 

Pithla (Besan Curry) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pithla (Besan Curry) Pithla is a variation of Kadhi. Kadhi is made in many ways. In North India, Kadhi is made like a thick soup with pakoras dumplings. Another popular variation is Gujarati Kadhi, which is sweet and sour and made watery with a soup-like consistency. When first time I had gujrati Kadhi, I thought it was yogurt hot and spicy drink, and enjoyed very much, still my perception has not changed. Pithla, however, is thick in consistency. Sometimes I call this is Besan Ki Sabji. This is a quick and easy recipe to make. Pithla is made with few ingredients. It's also gluten-free and vegan. Traditionally Pithla is served garnished with hot ghee (clarified butter). Pithla is a complete and satisfying meal. I always thought that Pithla was a dish from the state of Bihar. Whenever we visited our grandparents in Bihar, we would make sure to enjoy this dish. However, I've heard from friends that Pithla is also a popular dish from the state of Maharashtra. Regardless of where this dish originates from, it is one of my favorites! My mom was from Bihar and my dad was from North India. We always lived in North India. My mom's cooking was a mix of traditional Bihari and North Indian food. For me, North Indian cooking tends to be more spicy while Bihari dishes are more simple. My mom tried to adopt elements from both Bihar and North India in her dishes. Her unique blending of the foods from these very different parts of India kept her and my dad both happy. I have fond memories of enjoying Pithla. Even today, when I visit my sisters in India, they will make sure they make the dishes we used to enjoy with our mom. Of course, Pithla was one of many dishes we enjoyed! We would gather around for lunch and reminisce about our old memories while enjoying delicious Pithla served with rice. It truly is comfort food at its best! This recipe will serve 2. Course Main Course Cuisine Indian Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Satvik Food, Swaminarayan, vegan, Veshno Cooking Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 2 people Ingredients1 cup besan Bengal gram flour 2 Tbsp oil 1 tsp cumin jeera 1/­­2 tsp mustard seeds rai 1/­­8 tsp asafetida hing 1/­­2 tsp turmeric haldi 1/­­2 tsp red chili powder 1 tsp salt 1 1/­­2 tsp mango powder aam choor 2 Tbsp cilantro finely chopped, hara dhania 4 cup water For Garnishing2 Tbsp ghee clarified butter, this is optional 1/­­4 tap red chili powder InstructionsIn a bowl add the 1-1/­­2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter). Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way. Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat. Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/­­2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes. Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency thats why sometimes I will call Pithla Besa ki Sabji. Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter. NotesServing suggestions: Serve Pithla with Rice, Roti, Kurkuri Bhindi. The post Pithla (Besan Curry) appeared first on Manjula's Kitchen.

Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

Vegetable Kathi Roll - Frankie (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/­­2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/­­4 cup carrots shredded 1/­­2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/­­4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/­­2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.

Chapati

September 23 2019 VegKitchen 

Chapati These simple, traditional East African flatbreads are especially good served with curried soups and stews. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. The post Chapati appeared first on VegKitchen.

Make Perfect Chapati, Roti

February 21 2019 Manjula's kitchen 

Make Perfect Chapati, RotiMake Perfect Chapati I have been making cooking videos for 12 years, and I feel that it is finally time to answer some of the most commonly asked questions about the most staple item to almost every Indian meal - Chapati, (Chapati is also known Roti or phulka). There are so many questions including why Chapatis become dry or hard, why they are not easy to roll, why the dough is sticking to rolling pin or rolling surface. So here are some tips to make the perfect Chapati. This dough is perfect for making whole wheat Chapati, or Parathas. For Chapati, the most important part is the making of the dough. Note: usually approximately 1 cup of whole wheat flour will be needed and 1/­­2 cup of water (use the water as needed). Add water so that the dough is soft but not sticking to your fingers. If the dough is right, it makes rolling the Chapati easy and makes it so that they will be soft. Dough should be well kneaded for about 2 minutes. After that, let it rest for 10 minutes and knead the dough again before making the Chapati. Press the dough with your fingertip, and the dent that your fingers make should almost bounce back. If this doesnt happen, it means that the dough is too hard, and it can cause the Chapati to be dry. Another important part is the skillet. This is a factor that is often overlooked since we dont check the temperature of the skillet the same way that we do for baking. The best way to check if the skillet is ready is to drizzle a few drops of water on the skillet. If it sizzles, you are ready to make your Chapatis. Along with that, a heavy skillet works better. If done right, the chapati puffs up like a balloon. Dough can be refrigerated for 2-3 days. The best way to refrigerate the dough is to lightly oil the dough and the bowl. The bowl you are storing the dough in should be spacious and should be covered tightly. These are all the tips that you need to make the perfect roti. They are super easy to make and will become second nature with just a little bit of practice! The post Make Perfect Chapati, Roti appeared first on Manjula's Kitchen.

Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

July 22 2018 Manjula's kitchen 

Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing) (adsbygoogle = window.adsbygoogle || []).push({}); Aloo Palak Paratha (Bread with Potato and Spinach Stuffing) Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney. For Dough - 1 cup whole wheat flour (Chapati ka atta) - 2 tsp oil (canola oil or vegetable oil) - 1/­­4 tsp salt - 1/­­3 cup water (use as needed) Filling - 1 cup mashed potatoes (boiled peeled and roughly mashed ) - 1 cup spinach finely chopped - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mango powder (aamchoor) - 1/­­4 tsp salt - 1/­­2 tsp chili flakes - 1/­­4 tsp garam masala Also Need - 1/­­4 cup whole wheat flour for rolling the paratha - 2 Tbsp oil for cooking the paratha Tips - Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll. - Before chopping the spinach remove all the stems wash and pat dry. - If filling is too moist mix 1-2 tablespoons besan. Making Dough -  Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes. Making Filling - Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste. Making Paratha Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls. - Roll dough ball into a 3 circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes. Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. - Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. - Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. - After few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. -  Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy. - Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.   The post Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing) appeared first on Manjula's Kitchen.

Gatte Ki Sabji (Rajasthani Cuisine)

August 1 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Gatte Ki Sabji Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free. For Gatte - 2 cups besan (gram flour) - 4 Tbsp oil (canola or vegetable oil) - 1 tsp salt - 1 tsp red chili powder (adjust to taste) - 1/­­8 tsp asafetida (hing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.) For Gravy - 3 Tbsp oil - 1/­­8 tsp asafetida (hing) - 1 tsp fennel seeds (saunf) - 2 bay leaves (tejpat) - 2 dry red chilies -  1/­­2 tsp red chili powder - 1/­­2 tsp turmeric (haldi) - 1 tablespoon coriander powder (dhania) - 1 tsp salt - 1 Tbsp Kasuri Methi - 1 tsp mango powder (amchoor) - 1/­­2 tsp garam masala - Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/­­3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick. - Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes gate should be floating on the top and will have bubbles all around. - Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices. - Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown. - Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes. - Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick. - Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve. The post Gatte Ki Sabji (Rajasthani Cuisine) appeared first on Manjula's Kitchen.

chapati roll recipe | chapati pinwheel sandwich | left over chapati recipes

June 26 2017 hebbar's kitchen 

chapati roll recipe | chapati pinwheel sandwich | left over chapati recipeschapati roll recipe | chapati pinwheel sandwich | left over chapati recipes with step by step photo and video. the chapati rolls can be prepared with any left over curries too. but in this recipe, carrot and cucumber spread is used which is mixed with finely chopped capsicum and carrots. later it is spread to left over chapathi and rolled and sliced to pinwheel sandwich. Continue reading chapati roll recipe | chapati pinwheel sandwich | left over chapati recipes at Hebbar's Kitchen.

mango chutney recipe | green mango chutney | mango chutney sauce

May 4 2017 hebbar's kitchen 

mango chutney recipe | green mango chutney | mango chutney saucemango chutney recipe | green mango chutney | mango chutney sauce with step by step photo and video recipe. basically a tangy and spicy dip which is popularly prepared during summer season or mango season. green mango chutney or even referred as mango sauce or pickle has a very good shelf life and can be eaten with hot steamed rice and also with roti and chapati. Continue reading mango chutney recipe | green mango chutney | mango chutney sauce at Hebbar's Kitchen.

Story Behind Recipes

September 23 2020 Manjula's kitchen 

Story Behind Recipes Dont you think it is true? Most of us have some story behind our favorite dishes. Most of the dishes I make have a story behind them. This may sound silly but this is the fact. My grand kids will vouch for me saying our dadima is full of stories. We all have some dishes we have enjoyed and admired. It makes a difference where and with who we dined. The presentation can inspire you, and that becomes the story behind that dish. I remember my first lentil dal I made: I used at least double the salt yet still my dad enjoyed it. I rolled my first roti into world map shape and my mom smiled and complimented it saying that was a piece of art. I gave the same compliment to my granddaughter when she rolled her first roti at five years old. She loved the idea of a world map. When my boys were young, I would make them puries; when they saw the puries being puffed, their eyes opened wide and they had so many questions. This happened every time they saw the puries, for I never came up with a good answer to satisfy their curiosity. Bengali Rasgullas are my favorite dessert. They are made with homemade paneer: round paneer balls soaked in sugar syrup. This is a delicacy from the state of Bengal. I will say one can never go wrong with this dish. When I was first learning to cook Rasgullas, they would turn out hard, not the right shape, or break in pieces. I learned quickly how to fix this, making them into different desserts in whichever way the imperfect Rasgullas would allow. My friends would ask me for the recipe. I tried explaining, but no one believed me. I decided to serve them differently and each time they were a hit amongst my friends. The bottom line is to enjoy your creation! I think I take every incident in my life as a story. Life is easier and more beautiful that way for me. It puts a smile on my face. Many of my viewers will ask how to make a certain dish restaurant style, but I like and enjoy simple home-made food. I dont even try to make restaurant style, but it does not mean I dont get inspired when I see some dish that is eye-catching; I will always see how I can make such a dish in homemade style. Thats how I came up with the recipe for Taco Samosa: I saw it made in the restaurant and then I put my own twist to it. A recent recipe I have cooked is Gulab Jamun Cake. My daughter-in-law wanted me to make it and asked me to add my own twist. I googled for the recipe; I was not happy with any of them, so I decided to create my own. After a few attempts to do so, I was very happy with the results. Sorry! I am the last person who can follow the recipes. It is strange then that I want you to follow mine. I enjoy it when I read the comments where you have made your own changes to the recipe. When we go out for dinner, visit friends and family, go to restaurants or I see some magazine that has a beautiful looking dish that catches my eye, I want and will try to make it. I think cooking is an art; instead of colors, you play with ingredients. Painters are inspired by something before they paint. I see cooking in the same way. The post Story Behind Recipes appeared first on Manjula's Kitchen.

bharwa baingan recipe | stuffed baingan ki sabji | stuffed eggplant curry

June 16 2020 hebbar's kitchen 

bharwa baingan recipe | stuffed baingan ki sabji | stuffed eggplant currybharwa baingan recipe | stuffed baingan ki sabji | stuffed eggplant curry with a detailed photo and video recipe. stuffed eggplant based recipes are very common across india and are made with different types of stuffing and also eggplant. it is mainly served for roti, chapati, or different types of naan, but the dry variant can also be served to rice variants. one such easy and multipurpose eggplant based recipe is bharwa baingan recipe, known for its spicy masala taste. The post bharwa baingan recipe | stuffed baingan ki sabji | stuffed eggplant curry appeared first on Hebbar's Kitchen.

Avocado Paratha

March 30 2020 Manjula's kitchen 

Avocado Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Avocado Paratha Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better. Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal. This recipe will serve 3. Course Breakfast Cuisine Indian Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 3 people Ingredients1 large ripe avocado 1 1/­­4 cup whole wheat flour use as needed 1/­­2 tsp salt 1/­­2 tsp cumin seeds jeera 1/­­8 tsp asafoetida hing 1 Tbsp green chili finely chopped 1 Tbsp cilantro finely chopped 1 tsp ginger finely shredded 1/­­2 tsp lemon juice Also, need 1/­­4 cup whole wheat flour for rolling the paratha 3 Tbsp oil for cooking the parathas InstructionsSlice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados) Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas. Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling. Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. NotesServe them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita. The post Avocado Paratha appeared first on Manjula's Kitchen.

Red Lentil Dal

November 22 2019 VegKitchen 

Red Lentil Dal Dal, a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can’t find them? Use fresh pita instead. The post Red Lentil Dal appeared first on VegKitchen.

New Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

New Vegetable Kathi Roll - Frankie (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/­­2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/­­4 cup carrots shredded 1/­­2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/­­4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/­­2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post New Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.

Lauki Vadi Ki Sabji

May 25 2019 Manjula's kitchen 

Lauki Vadi Ki Sabji (adsbygoogle = window.adsbygoogle || []).push({}); Lauki Vadi Ki Sabji Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis. - 4 cup laucki (bottle gourd, peeled and cut into byte size cubes) - 1/­­3 cup moong dal vadi (broken into small pieces) - 3/­­4 cup tomato puree - 1 tsp ginger paste - 2 tbsp oil - 1 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1 tbsp coriander powder (dhania) - 1/­­4 tsp turmeric (haldi) - 1/­­2 tsp red chili powder - 1 tsp salt - 1/­­4 tsp garam masala - 1/­­2 cup water -  I am using instant pot; I am using the instant pot instead of pressure-cooker. Not for saving time but ease of use. -  Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1 minute. take out the vadies from instant pot. -  Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil. -  Add bottle gourd, vadies and 1/­­2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.) -  Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala. I like to serve this with roti or rice. This makes a very satisfying meal. Enjoy! Thank you The post Lauki Vadi Ki Sabji appeared first on Manjula's Kitchen.

Masala Lauki Ki Sabji

August 19 2018 Manjula's kitchen 

Masala Lauki Ki Sabji (adsbygoogle = window.adsbygoogle || []).push({}); Masala Lauki Ki Sabji Lauki is a simple and healthy vegetable side dish that is also known as opo squash, or Bottle Gourd. Lauki is a staple vegetable in most Indian homes because of its many known health benefits. The vegetable itself is rather bland, so I love manipulating its flavor.  - 1 medium size lauki peeled and cut into bite-sized pieces (will make about 4 cups) - 2 medium size tomatoes (finely chopped – will make about 1 cup) - 2 Tbsp oil (canola or vegetable) - 1 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 2 Tbsp besan (gram flour) - 1/­­8 tsp fenugreek seeds (methi) - 2 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder - 1/­­2 tsp turmeric (haldi) - 1 tsp shredded ginger (adrak) - 1 Tbsp finely chopped green chili - 1 tsp salt - 2 Tbsp finely chopped cilantro (hara dhania) -  Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. -  Add the cumin seeds, asafetida, and fenugreek seeds stir for few seconds. Lower the heat add the besan (besan gives the light aroma and thickness to the gravy) and stir for few seconds. Add coriander powder, red chili powder, turmeric, ginger and green chili stir for few seconds then add tomatoes and salt. Increase the heat medium high. Cook stirring until spices start leaving the oil this should take about 3-4 minute. - Last add lauki and about 1 cup of water and let it cook until lauki is tender. This should take about 10 to 12 minutes.  Notes: lauki can take longer in cooking and more water depends how tender the lauki. Serving suggestion: Masala Lauki can be served with Roti or paratha, or  dal paratha       The post Masala Lauki Ki Sabji appeared first on Manjula's Kitchen.

Spicy Potato Curry

November 23 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Spicy Potato Curry Spicy Potato Curry is a flavorful side dish. This curry can be served with Roti, Paratha, Puri any way you serve, this taste delicious. - 2 Cup potatoes (boiled and roughly mashed) - 2 Tbsp oil (canola or vegetable) - 1 tsp ginger paste - 1 Tbsp coarsely ground coriander (dhania) - 2 tsp coarsely ground fennel seeds (saunf) - 1/­­2 tsp red chili powder - 1-1/­­2 tsp salt - 1 tsp mango powder (amchoor) - 1 Tbsp ginger (thinly sliced) - 1 Tbsp green chili (thinly sliced into rounds) - Heat the oil in a saucepan over medium heat. Add ginger paste, coriander, fennel seeds, and red chili powder, stir for about 1 minute - Add potatoes and salt mix with spices, lower the heat to low medium, let it cook for about 3 minutes stirring occasionally. - Add about 1-1/­­2 cups of water and mango powder stir and change the heat to medium high. As potatoes come to boil cover the pan and lower the heat to medium low and let it cook for about 4-5 minutes. - Adjust the water in gravy to your liking; gravy will thicken as it will cool. - Turn off the heat and add sliced ginger and green chilies and cover the pan. Serving Suggestions Serve Spicy Potato Curry with Samosa instead of chutney and let your guest says wow! I like to serve this over papdi, mathries, crackers, for that I like to keep gravy thick. The post Spicy Potato Curry appeared first on Manjula's Kitchen.

jeera aloo recipe | aloo jeera recipe | aloo jeera fry recipe

June 27 2017 hebbar's kitchen 

jeera aloo recipe | aloo jeera recipe | aloo jeera fry recipejeera aloo recipe | aloo jeera recipe | aloo jeera fry recipe with step by step photo and video recipe. cumin based potato curry is usually consumed with rotis and chapatis, however it also tastes great as side dish to puri and also rasam rice and sambar rice. unlike other curries, it does not involve onions or garlic, hence it is also consumed during fasting and termed as vrat recipes. traditionally the recipe is spiced only with jeera powder, but other spices can also be added. Continue reading jeera aloo recipe | aloo jeera recipe | aloo jeera fry recipe at Hebbar's Kitchen.

Rotimatic – Roti (Indian flatbread) Automated

May 28 2017 Vegan Richa 

Rotimatic – Roti (Indian flatbread) Automated This post is sponsored by Rotimatic. Rotis are an important part of an Indian home cooked meal in many regions in India. Freshly made flatbread served with the dals, veggie sides, and curries. Rotis are the carrier of all the amazing food. Rotis, also called Chapati, phulka, rotli, vary in terms of thickness and some additions to the dough. In general, the flatbreads served are made of whole wheat dough (called atta), they are rolled out into thin flatbreads that are cooked on a hot griddle or tava and puffed either on the tava or on the flame. Often the rotis will puff up fully to make a balloon filled with hot air.  Back home in India, Mom has her Roti making oiled out and scheduled perfectly so there were always fresh rotis during meals. She also had helpers to roll them out, cook and serve on occasion. In my house here, we generally end up eating premade rotis from the Indian store. The whole process of making a smooth dough, rolling the dough out and standing for the half hour to make them on a hot tava used to be just about achievable on some days before I had balance issues, and then it just wasn’t possible.  Rotimatic is a robot that kneads, rolls out, cooks and serves fresh rotis, Its a neat white box where you fill up the flour, water and oil containers and press a few buttons. A few minutes later, you get hot roti flatbreads!  And it obviously became a sensation when the prototype rolled out a few years back. Everyone wanted this machine to reduce the hours and effort spent everyday to make rotis. Continue reading: Rotimatic – Roti (Indian flatbread) AutomatedThe post Rotimatic – Roti (Indian flatbread) Automated appeared first on Vegan Richa.

bhindi fry recipe | bhindi ki sabzi | bhindi masala dry | okra fry recipe

April 17 2017 hebbar's kitchen 

bhindi fry recipe | bhindi ki sabzi | bhindi masala dry | okra fry recipebhindi fry recipe | bhindi ki sabzi | bhindi masala dry | okra fry recipe with step by step photo and video recipe. okra fry recipe is a popular north indian sabzi which is famous for its nutritious value and of course for its amazing taste. ladies finger masala dry is an ideal accompaniment with chapati as a form of sabzi and also can be heaven with steamed rice, dal and ghee. Continue reading bhindi fry recipe | bhindi ki sabzi | bhindi masala dry | okra fry recipe at Hebbar's Kitchen.


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