chapati - vegetarian recipes

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chapati vegetarian recipes

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.


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.

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.

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.

Masala Arbi (Sautéed Taro Root)

December 7 2016 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Masala Arbi – Sautéed Taro Root Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with roti, paratha or puri. - 7-8 medium sized taro root (boiled, arbi) - 3 Tbsp oil - 1/­­2 tsp carom seeds (ajwain) - 1/­­4 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1 Tbsp coriander powder (dhania) - 1/­­4 tsp turmeric (haldi) - 1/­­2 tsp red chilli powder - 2 green chilies (sliced) - 1 tsp salt - 1/­­2 tsp mango powder (amchoor) -  Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless. -  Peel the skin and slice them into about 1/­­8 thick rounds. Set aside. -  In a small bowl mix turmeric, coriander powder, and red chili powder with 1/­­4 cup of water to make a paste. Set aside. -  Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away). -  Add carom seeds, and cumin seeds as cumin seeds crack add asafetida, -  Stir and add spice paste stir for about 30 seconds till oil start separating from oil. - Add green chili stir for few seconds. - Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other. -  Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes . The post Masala Arbi (Sautéed Taro Root) appeared first on Manjula's Kitchen.

Urad Dal Tadka

July 8 2016 Manjula's kitchen 

Urad Dal Tadka (adsbygoogle = window.adsbygoogle || []).push({}); Tadka urad dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals. This recipe will serve 4. Preparation time 10 minutes Cooking time 15 minutes Ingredients: - 1 cup wash urad dal - 1teaspoon salt - 1/­­4 teaspoon turmeric - 1 tablespoon finely chopped ginger - 2 cups water - 1/­­4 teaspoon garam masala - 1/­­2 teaspoon of mango powder (amchoor) Seasoning  - 3 tablespoons clarified butter or ghee - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 1 green chili sliced - 1 tablespoon ginger thinly sliced - 1/­­2 teaspoon red pepper adjust to taste - 4 pieces of lemon for garnishing Method - Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water. - Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat. - When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes. - Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be. - Add garam masala, and mango powder mix it well. Seasoning Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving. Tadka urad dal is ready serve with roti or paratha, or with plain rice. Enjoy!   The post Urad Dal Tadka appeared first on Manjula's Kitchen.

Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free

February 16 2016 Vegan Richa 

Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free Stuffed Parathas used to be a favorite breakfast, lunch or evening snack when growing up. There was always some dough in the fridge, so it was matter of grating or mashing some veggies or other fillings, cooking them slightly if needed, and using as stuffing. Parathas are generally served with Indian pickles which commonly use raw mango, lime, chilies or vegetables preserved in an oil base with spices such as mustard seeds, fennel, fenugreek seeds,salt etc. These pickles are available in Indian stores or online. The stuffed flatbreads can also be used anywhere where you use flatbreads, as a side with curries or soups, or with a dip.  These Broccoli parathas have shredded broccoli and chickpeas with spices stuffed into a wheat dough. Use other cooked beans or lentils of choice and other spices of choice for many variations. The process of making the dough and rolling it out seems tedious, but it gets easy with practice. For a gluten-free paratha, see my book for the chia flatbread dough that works well for making stuffed flatbread or use this Sweet Potato gluten-free flatbread dough or use any chapati/­­roti dough of choice.  These flatbreads have the veggie stuffing inside them. You can also add the veggies directly in the dough while kneading like this Squash flatbread- Lauki Paratha. Do you like stuffed flatbreads? What is favorite stuffing?  Continue reading: Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-freeThe post Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free appeared first on Vegan Richa.

Spinach Kofta Curry

September 30 2015 Manjula's kitchen 

Spinach Kofta Curry Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone. This recipe will serve 4. Ingredients: For Kofta - 2 cups spinach finely chopped - 1-1/­­2 cups potatoes boiled, peeled and mash - 1/­­2 teaspoon cumin seed (jeera) - 1/­­2 teaspoon salt For Batter - 1/­­4 cup besan (gram flour) - About 1/­­4 cup water Also needed Oil to fry Gravy - 2 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 2 teaspoon coriander powder (dhania) - 1/­­2 teaspoon turmeric (haldi) - 3 tablespoons cashew powder - About 2 cups tomatoes cut into small pieces - 1 tablespoon chopped ginger - 1 green chili chopped - 1 teaspoons salt - 1 teaspoon sugar - 1/­­4 cup cream - 1/­­4 teaspoon garam masala - About 1-1/­­2 cups of water Method Koftas (dumpling): - Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy. - With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls. - Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency. - Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle. - Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes. Making Gravy: - Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending. - Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. - Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes. - Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute. - Add about 1-1/­­2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes. - Note: adjust the thickness of the gravy to your taste by adjusting the water. - Add the prepared koftas and let it simmer for 1-2 minutes. - Turn of the heat and add the garam masala and cover the pot.   The post Spinach Kofta Curry appeared first on Manjula's Kitchen.

Masala Bell Pepper (Capsicum)

May 26 2015 Manjula's kitchen 

Masala Bell Pepper (Capsicum) Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice. This recipe will serve 4. Ingredients: - 3 medium Green bell pepper seeded and cubed in 1/­­2 pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch) - 2 tablespoons oil - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 1-1/­­2 tablespoon coconut powder (gola) - 1-1/­­2 tablespoon sesame Seed powder (til) - 2 teaspoons coriander powder (dhania) - 2 teaspoon fennel seeds powder (saunf) - 1/­­2 teaspoon Red Chili Powder (lal mirch) - 1/­­4 teaspoon Turmeric Powder (haldi) - 3/­­4 teaspoon salt - 1 teaspoon sugar - 1/­­2 teaspoon mango powder (amchoor) - 1 teaspoon Lemon Juice Method - In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside. - In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes. - Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp. - Turn off the heat, add the mango powder and lemon juice mix well. - Masala bell pepper is ready. - Enjoy!     The post Masala Bell Pepper (Capsicum) appeared first on Manjula's Kitchen.

Mushroom Tikka Masala

September 1 2014 Meatless Monday 

Tikka masala is a dish made with a spicy yogurt sauce and most often served with chunks of chicken and vegetables, but this version is all veg, all the time. Grilling the vegetables gives the dish a char traditionally achieved in a tandoor oven. This recipe comes to us from Sonal of SimplyVegetarian777 and appears in The Mushroom Channel‘s new free meatless e-cookbook. Serves 4 - 20 small or 10 large, halved button mushrooms, washed and cleaned of any dirt with a wet towel - 20 pieces of onion, same size as mushrooms - 20 pieces of green bell pepper, same size as mushrooms - 20 pieces of tomato without pulp, same size as mushrooms - 1 cup of plain yogurt (Greek or thick) - 1 tbsp of ginger, freshly grated - 1 tbsp of garlic, freshly grated - 1 tbsp, of fresh lemon juice - 1 1/­­2 tbsp of chickpea flour/­­Besan - 1 tbsp or to taste of Garam Masala - 3/­­4 tsp of salt - 1 tsp of paprika (non-spicy) or Kashmiri red pepper powder for color - 1 tbsp of oil to brush the skewers while grilling - For side: lemon slices, julienned onions and tomatoes slices - Bamboo skewers Soak bamboo skewers in water for 2 hours. Take a bowl, add yogurt and chickpea flour, mix well with a fork or whisk. Add garlic, ginger, lemon juice, salt, garam masala, red pepper powder. Mix well with the fork. Your basic marinade is ready. Add washed and cleaned mushrooms, bell peppers, onions and tomato pieces to marinade. Mix with a light hand so every piece is coated well. Cover with plastic wrap and refrigerate for 2 hours. Take marinade out and rest at room temperature for 10 minutes. Start skewering the bamboo with vegetable pieces. Gently start with mushrooms as they are tender and then bell pepper, onion and tomato. Repeat to fill the skewer with all the vegetables. Heat the grill or pan to high. Brush the grill with oil and place the skewers on the grill. Once the skewers are placed, cover with foil to steam cook first for 8 minutes, so the yogurt and chickpea flour gets cooked initially. Remove the foil. Cook for 3-4 minutes each side, flipping them as needed. Serve. Serving suggestions: -You may enjoy them as is. -Stuff your pita bread, flat bread, big sandwich bread/­­roll, thin naan, chapati/­­roti, with mushroom tikka masala and add some shredded cabbage, onions, cucumber and tomato slices, a dash of lemon and tzatziki. -Serve them over a bed of any kind of pilaf or rice. -You may serve these as main course or grill them in smaller cocktail skewers and serve as appetizers. The post Mushroom Tikka Masala appeared first on Meatless Monday.

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.

Whole Wheat Dosa - Atta Ka Cheela

November 12 2016 Manjula's kitchen 

Whole Wheat Dosa - Atta Ka Cheela (adsbygoogle = window.adsbygoogle || []).push({}); Whole Wheat Dosa is a super quick and easy recipe.  It is another version of the South Indian dosa. This recipe is a special one as it was my mother’s favorite, although this was known as Atta Ka Cheela in my home. Whole wheat dosa is tasty with the perfect amount of crispy deliciousness! You can serve this as my mother did, as Roti.  She liked to pair it with her favorite side dishes of mint chutney, and Laucki Chana Dal. This recipe will make 8 dosa and will serve 4. Preparation Time: 4 minutes Cooking time: 15 minutes Ingredients: - 1 cup whole wheat flour, atta - 2 tablespoons sooji fine, semolina - 1/­­2 teaspoon salt - 1 teaspoon sugar - 1 tablespoon oil (canola or vegetable oil) - 1/­­4 teaspoon black pepper - 1/­­2 teaspoon, carom seeds, ajwain - 1/­­2 teaspoon baking soda - 1-1/­­4 cups water - 4 tablespoons oil for cooking (canola or vegetable oil) Method - Mix all the dry ingredients together, whole wheat, sooji, salt, black pepper, carom seeds, and baking soda, mix it well. Add water slowly to make a smooth batter, add water as needed, batter should be pouring consistency. - Use a non-stick skillet and place on medium heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. Wipe the skillet with moist towel. - Pour 1/­­4 cup of the batter mixture into the center of the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about 7 inches in diameter thin circle. - When the batter starts drying, smear about 2 teaspoons of oil over dosa, and cook till dosa turns golden brown in color. Flip dosa using a flat spatula, and cook for about 1 minute from other side until dosa is golden brown. - Crispy Whole Wheat Dosa is ready, repeat with remaining batter. Every time wipe the skillet. that helps spreading the dosa. Whole wheat dosa looking nice and crisp. You can use whole wheat dosa as eggless crape.       The post Whole Wheat Dosa – Atta Ka Cheela appeared first on Manjula's Kitchen.

Papad Ki Subji (Rajasthani Dish)

June 2 2016 Manjula's kitchen 

Papad Ki Subji (Rajasthani Dish) (adsbygoogle = window.adsbygoogle || []).push({}); Papad ki sabzi this is a traditional Rajasthani dish. Papad ki subji is delicious and flavorful. Papad ki sabji has a distinct flavor and easy to make.  Serve this hot with roti, paratha or plain rice. Preparation time: 5 min Cooking time: 22 min Serves: 3 Ingredients: - 4 plain papad I am using plain urad dal 8 diameter - 2 tablespoons oil - 1 teaspoon cumin seeds – jeera - 1/­­8 teaspoon asafetida - hing - 2 whole red chili dried - 2 cups of plain yogurt, sour yogurt works better - curd, dahi - 2 teaspoons finely shredded ginger - 1 teaspoon red chili powder - lal mirch - 1/­­2 teaspoon turmeric – haldi - 2 teaspoons coriander powder - dhania - 1/­­2 teaspoon fenugreek seeds - mathi dana - 1 teaspoon salt - 2 tablespoons finely chopped cilantro - hara dhania Method - Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside. - Break the papad in small pieces. Set aside. - In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well. - Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat. - Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil. - Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve. The post Papad Ki Subji (Rajasthani Dish) appeared first on Manjula's Kitchen.

Dal Dhokli (Gujarati One Dish Meal)

January 28 2016 Manjula's kitchen 

Dal Dhokli (Gujarati One Dish Meal) Dal Dhokli is a traditional Gujarati dish. This recipe consists of spicy whole wheat uncooked roti pieces simmered into dal and cooked to perfection. Dal dhokli has a mild sweet and spicy flavor.  Dal dhokli also makes a delightful one dish meal. Preparation Time: 15 minutes Cooking Time: 25 minutes This recipe will serve 2 Ingredients: For dal - 1/­­2 cup Toor dal (Pigeon peas) - 1 teaspoon salt - 1/­­4 teaspoon turmeric (haldi) - 2 tablespoons peanuts - 1/­­2 teaspoon Red chili powder - 1/­­2 cup tomato chopped - 1 teaspoon ginger paste - 1 tablespoon Jaggery, gur - 3 cups of water For Seasoning (Tadka) - 2 tablespoons oil - 1/­­4 teaspoon mustard seeds (rai) - 1/­­4 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 2 whole red chilies For garnishing - 2 tablespoons cilantro finely chopped For Dhokli  - 1/­­2 cup whole wheat flour (Chapati atta) - 1 tablespoon besan (gram flour) - 1/­­4 teaspoon Turmeric (haldi) - 1 tablespoon finely chopped green chili - 1/­­8 teaspoon asafetida (hing) - 1/­­8 teaspoon Carom seed (Ajwain) - 1/­­2 teaspoon Salt - 1 tablespoon Oil - 1/­­4 cup water Method For the dhoklis - Combine all the ingredients in a bowl, whole wheat flour, besan, turmeric, green chili, asafetida, carom seeds, salt, and oil and mix it well. Add the water as needed to make firm dough, this should take about 1/­­4 cup of water. - Divide the dough into 2 equal parts and roll out each portion into about 7 inch in diameter. If needed use little whole wheat flour for dusting the rolling surface that will help in rolling. - Cut each roti into about 1-1/­­2 inch squares and set aside. For the dal - Clean, wash and drain the dal. In pressure cooker add dal, salt, turmeric, and 3 cups of water. Cook over medium high heat. - When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes. - Turn off the heat and allow the steam to escape before opening the lid. - Combine the cooked dal and 1 cup of hot water, whip the dal so it becomes creamy texture, you can use the hand blender to mix dal. Dal will be consistency of thick batter. Add about 3-4 cups of boiling water. Dal should be very liquidey, consistency of runny batter. - Add peanuts, chili powder, tomatoes, ginger, and jiggery to dal, mix well and cook on a medium flame for 2-3 minutes, stirring occasionally. - Prepare the seasoning, heat the oil in a small pan, when oil is moderately hot add the cumin seeds and mustard seeds, asafetida, and red chilies and allow them to crack. - Add this tempering to the dal, mix well, add dhokli and cook on a low medium heat for about 15 minutes, stirring occasionally. - Add cilantro and cook for another 2 minutes on low medium heat. Dal will get thicker as it cools. Serving suggestions Serve with plain rice, drizzle some ghee and lemon juice on top right before serving dal dhokli.  Dal dhokli should be served hot. You will also enjoy other one dish meal like, masala khichdi, Vegetable rice, and Quinoa vegetable pilaf The post Dal Dhokli (Gujarati One Dish Meal) appeared first on Manjula's Kitchen.

Paneer Bhurji

July 14 2015 Manjula's kitchen 

Paneer Bhurji Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls. Recipe will serve 2. Ingredients: - 1 cup paneer cut in small pieces - 1 cup tomatoes chopped - 1/­­2 cup green peas, I am using frozen green peas - 2 tablespoons oil - 1/­­2 tsp cumin seeds (jeera) - 2 bay leaves - 1 tablespoon finely chopped green chilies - 2 teaspoon coriander powder (dhania) - 1/­­2 tsp chili powder - 1 teaspoon salt - 1/­­2 teaspoon sugar - 1/­­4 teaspoon garam masala - 2 tablespoons finely chopped coriander (dhania) Method - Soak the paneer in hot water with 1/­­4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside. - Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds. - After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft. - Add paneer stir and cook for 1-2 minutes. Dont cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix. - Serve paneer bhurji with rotis, plain parathas or with a toast. Notes, if you are using the paneer bhurji for stuffing then dont the water, bhurji should be dry in texture. The post Paneer Bhurji appeared first on Manjula's Kitchen.

Dahi Baingan sautéed Eggplant with Yogurt

March 4 2015 Manjula's kitchen 

Dahi Baingan sautéed Eggplant with Yogurt Dahi baingan (Sautéed Eggplant with Yogurt is a classic eggplant dish. This recipe is very sophisticated but very simple to make. It is always amazing to see how a few simple ingredients can make such a satisfying dish. My husband who doesn’t like eggplant fell in love with this dish. Dahi Baingan is simply delicious. This can be served with plain rice or roti. This recipe will serve 4. Preparation time 10 minutes Cooking time 15 minutes Ingredients: - 1 eggplant cut into 1/­­4 inch thick pieces this will make about 4 cups of cubed eggplant (baingan, brinjals) - 3 tablespoons oil - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 1 teaspoon ginger thinly sliced - 1 teaspoon salt adjust to taste - 1 cup yogurt - 2 teaspoons gram flour (besan) - 2 teaspoons coriander powder (dhania) - 1 teaspoon fennel seeds crushed (saunf) - 1 teaspoon red chili powder, adjust to taste - 1/­­8 teaspoon turmeric (haldi) - About 1/­­4 cup cilantro chopped Method - Whisk the yogurt besan, and cilantro together keep aside. - Heat the oil in a flat pan on medium high heat. When oil is moderately hot add cumin seeds as seeds crack add asafetida, ginger. Stir for about half a minute. - Add eggplant stir gently, spread them in the pan evenly. Sprinkle the salt over eggplant, do not mix. Cover the pan, lower the heat to medium low and let it cook for about 2-3 minutes. - Turn them over, some of the eggplants will have grilled charcoal color. Cover the pan and let it cook for another 2-3 minutes. - Check the eggplant they should be soft and tender add the remaining spices coriander, fennel seeds, and turmeric. Stir gently all the pieces of eggplants should be coated with spice mix. Add yogurt stir gently and let it cook for 2-3 minutes. Notes: Adding the besan to the yogurt is essential as it prevents curdling the yogurt. Also give the thickness to the gravy. Today I will be serving dahi baingan with plain paratha. The post Dahi Baingan sautéed Eggplant with Yogurt appeared first on Manjula's Kitchen.

Menu Suggestions for Lunch/Dinner

July 15 2013 Manjula's kitchen 

What’s for lunch/­­dinner? This is a question most of us struggle with on a daily basis. When I ask my husband Alex what I should cook for our meals, his answer has been the same for the past 45 years! It’s that I should give him some choices and he will then select his preference. So I have decided to come up with some great, easy, and healthy choices for lunch and dinner. It’s a long time overdue and no more excuses! I would love to get your thoughts on these suggestions and if you find them helpful. Check out the below menu for one week’s worth of lunches/­­dinners. I have also provided some tips and suggestions to make it easy. It may be helpful to read the entire menu before and make a shopping list for the ingredients you need. Plan to do your shopping the day before you cook. Lunch Menu: These are great at home or pack in a lunchbox for the office. - Chickpea Pulav with yogurt - Yogurt Rice (this recipe is also good using leftover white rice) - Vegetable Frankie (you may use the ready made tortillas and they taste good warm or cold.) - Carrot Moong Dal Salad and Tomato Soup - Quinoa Vegetable Pilaf For an informal lunch with friends: - Aloo Paratha, Tomato Chutney, Matar Paneer, and Yogurt (it is easy to use the store bought paneer) - You can also serve a simple salad sliced tomatoes and cucumber sprinkle with salt, black pepper, and lemon juice - Lemonade will be great for summer Dinner: These are great everyday options for home. - Vegetable Curry with plain rice and or Roti - Spinach Pasta and Vegetable Soup - Mixed Dal, Gajar Mattar, or Aloo Methi, Plain rice and Roti or Paratha - Rajma and plain rice. - Besan Puda (This is a super simple recipe that is good for breakfast, lunch or dinner) For a special get together, try the below: - Appetizer: Papdi Chaat (You can make the Papdi in advance and it lasts for weeks, or you can fry uncooked tortillas cut in the Papdi shape. Remember, chutneys and yogurt should be always in fridge!) - Masala Papad (You can grill the papads in advance and keep them in air tight container.) - Drink: Mango Lassi - Main Meal: Cabbage Kofta, Green Beans and Peas, Spinach Raita, rice, roti or Paratha (Kofta can be made in advance as they freeze well and can be stored for about a month. When you are ready to cook them, make the gravy, defrost the kofta and prepare like the recipe suggest.) (You can make extra Green Beans and peas as they make great sandwiches and Wrap with the leftovers) - Dessert: Refreshing Fruit Cream is great for a summer dessert. Finish up with a hot cup of Chai Masala Tea. Additional Suggestions - If you have chutneys ready in fridge, it is easy to plan some of the appetizers. I always have Tamarind and Hari Cilantro Chutneys in my fridge. - I also have some condiments on hand to spice up my meals. Check out the list under chutneys /­­ pickles as they have a longer shelf life and are easy to make. - Plain Yogurt - It is helpful to have some frozen vegetables in your freezer such as green peas, green beans, chopped spinach. I also freeze small cut pieces of paneer. Before using, put them in hot water. - I like to have canned chickpeas and kidney beans on hand or you can boil a big batch of them and freeze them in small portions.

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