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chili vegetarian recipes

Gobi Pakoras (Crispy Cauliflower Fritters)

October 13 2018 Manjula's kitchen 

Gobi Pakoras (Crispy Cauliflower Fritters) (adsbygoogle = window.adsbygoogle || []).push({}); Gobi Pakoras (Crispy Cauliflower Fritters) Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. - 3 cup cauliflower florets (cut into about 1 inch florets) - 1/­­3 cup besan (gram flour ) - 3 Tbsp corn starch (arrow root) - 2 tsp coriander powder (dhania) - 1/­­2 tsp cumin seeds (jeera) - 1/­­4 tsp red chili powder - 1/­­8 tsp baking soda - 1/­­2 tsp salt - 1 tsp ginger paste - 1 green chili (finely chopped) - 2 Tbsp cilantro (finely chopped, hara dhania) -  Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft. - In a bowl mix all the ingredients together, besan, corn starch, coriander powder, cumin seeds, red chili powder, salt, baking soda, ginger, green chili and cilantro. Mix it well. - Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about 1/­­4 cup of water. - Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away. - Drop the cauliflower slowly in the oil making sure dont overlap them. - Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes. - When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.   Note: We are not making a batter, use just enough water to coat the cauliflower florets evenly with spice mix. If you fry them on high heat Pakoras will not be crispy and if they are fried on very low heat Pakoras will be greasy. They especially taste delicious when they are served with Tamarind Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy gobi pakoras. You will also like to see the recipe for Paneer Pakora and Chai. Enjoy! The post Gobi Pakoras (Crispy Cauliflower Fritters) appeared first on Manjula's Kitchen.

Vegan Aubergine Polpette - Three Ways

October 12 2018 Green Kitchen Stories 

Vegan Aubergine Polpette - Three Ways Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. They are good on their own - tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad. Vegan Aubergine Polpette Makes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g /­­ 1 cup almond flour 120 g /­­ 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C  /­­ 400°F. Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but dont pulse too much or youll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them. Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad 1 batch vegan aubergine polpette (see recipe above) 1 batch Hummus, see this recipe or store-bought hummus Spicy tomato sauce Serves 4 1 tbsp olive oil 1 red onion 1 garlic clove 1 tsp cumin 1 tsp harissa paste (or 1 red chili) 2 x 400 g tins tomatoes 1/­­2 tsp sea salt, to taste Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge. Cucumber salad 1/­­2 cucumber 2 tsp olive oil 1/­­2 lemon, juice + zest 1 pinch sea salt 1 small handful fresh dill Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine. Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad. Vegan Wrap with Polpette, Ajvar and Krauts Serves 4 4 wrap breads /­­ tortilla breads, gluten free or whole grain 4 lettuce leaves 4 cavalo nero or kale, stems removed 1 cup cooked white quinoa 4 tbsp ajvar dressing 1/­­2 cucumber, cut into sticks 4 tbsp sauerkraut (see recipe here) 1 batch aubergine polpette (see recipe above) Place one lettuce leave and one kale leave on each tortilla bread, then place 2-3 tbsp quinoa in the middle, a dollop ajvar, cucumber slices, sauerkraut and top with a couple of aubergine polpette. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together. Vegan Ceasar Salad with Polpette Serves 4 1 head Cosmopolitan lettuce 1 batch aubergine polpette (see recipe above) 2 avocados, stone/­­peel removed and sliced 2 small apples, cored and sliced 2 tbsp sunflower seeds, toasted Dressing 1/­­2 cup /­­ 125 ml cold pressed neutral oil (organic rapeseed) 1/­­2 cup /­­ 125 ml soy milk, unsweetened 2-3 tsp lemon juice 1 tsp dijon mustard 1 tbsp pickled capers, drained 1 large pinch salt Add all dressing ingredients to a tall glas or blender cup. Mix with a stick blender on high speed for about 15 seconds or until you have a creamy white dressing. Taste and adjust the flavours to your preference. Add more oil and blend again if you like it thicker. Tear the lettuce into bite size pieces and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cover. Then transfer to a serving platter and arrange avocado slices, apple slices and aubergine polpette and last, scatter over toasted sunflower seeds.

Quick Mixed Beans and Corn Stew

October 12 2018 VegKitchen 

Quick Mixed Beans and Corn Stew Kind of a simplified chili, heres a hearty stew featuring beans and corn. If your beans are cooked, or youre using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Serves: 6 1 tablespoon olive oil 1 large onion, chopped 1 large carrot, peeled and chopped 2 to 3 cloves garlic, minced 1/­­2 medium zucchini, diced 15- to 16-ounce can red or pinto beans, drained and rinsed 15- to 16-ounce can chickpeas or black beans, drained and rinsed 2 cups cooked fresh or frozen corn kernels, thawed 15- to 16-ounce can fire-roasted or Mexican-style stewed tomatoes, chopped, with liquid 1 to 2 jalape?o peppers, seeded and minced, or one 4- to 7-ounce can mild green chilies 2 to 3 teaspoons good-quality chili powder 1 teaspoon ground cumin Salt and freshly ground pepper to taste Chopped fresh cilantro as desired, optional Heat the oil in a small soup pot. Add the onion and carrot, and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden. Add the remaining ingredients […] The post Quick Mixed Beans and Corn Stew appeared first on VegKitchen.

Cucumber (Kheera) Raita

October 12 2018 Manjula's kitchen 

Cucumber (Kheera) Raita (adsbygoogle = window.adsbygoogle || []).push({}); Cucumber (kheera) Raita Cucumber Raita is a delightful refreshing side dish and compliment to any meal. Raita is made so many ways, but the main ingredient is always the yogurt. Cucumber raita is one of my favorites especially during the summer. This is a quick and easy recipe. I also like to serve cucumber raita as a spread or dipping sauce.  - 1 cup yogurt (curd, dahi) - 1 cup cucumber (shredded) - 1/­­2 tsp salt - 1/­­2 tsp black salt - 1/­­2 tsp cumin seeds (roasted) - 1/­­8 tsp black pepper - 1/­­2 tsp green chili (finely chopped) - 1 Tbsp mint leaves (finely chopped) - 1/­­8 tsp red chili pepper (for garnishing) -  In a bowel beat the yogurt until it is smooth and creamy. - Peel and shred the cucumber. - Mix shredded cucumber, salt, black salt, cumin powder, green chili, mint leaves to yogurt and mix it well. - Garnish with chili powder and few mint leaves. Serve chill. Notes Use the measurements for your guide line, especially in this recipe you can adjust all the ingredients to your taste easily.   The post Cucumber (Kheera) Raita appeared first on Manjula's Kitchen.

One-Dish Vegan Revised and Expanded Edition

October 2 2018 Robin Robertson's Global Vegan Kitchen 

One-Dish Vegan Revised and Expanded EditionMany of you may be familiar with the first edition of One-Dish Vegan that came out over five years ago.  I’m excited to announce the publication of the Revised and Expanded Edition. In it, you will find all of the favorites you’ve come to love, along with 25 all-new recipes, and more for a total of 175 fast and convenient one-dish meals, all beautifully photographed, and ready to get you cooking. The bold and vibrant recipes range from the most popular categories of one-dish dining like stews, chilis, and casseroles, to a host of stove top sautes and stir-fries. You will also enjoy substantial salads, as well as pastas and other noodle-based dishes. Convenience and easy cleanup are key in One-Dish Vegan; not only can each meal be served and enjoyed in a single dish, but most can also be prepared in a single container. Now you can spend more time eating and less time cleaning. The 25 all-new recipes in One-Dish Vegan Revised and Expanded Edition include: - Easy Ramen Bowls - Cheesy Cauliflower Soup - Panzanella Salad with White Beans and Artichokes - Barbecued Jackfruit with Sweet Potatoes and Cauliflower - Jungle Curry - Thai Coconut Rice with Edamame and Asparagus - Vegan Shakshuka - Jackfruit Stroganoff - Millet and Chickpea Curry - One-Pot Sicilian Couscous - Spicy Korean Stir-Fry - Lobster Mushroom Newburg - Vegetable Donburi - Coconut Curry Noodles and Butternut Squash - Black Bean Tortilla Casserole - Layered Brunch Bake - Shepherd’s Pie, Two Ways - Nacho-Chilaquile Bake - Lentil Tourtiere   The recipes in One-Dish Vegan Revised and Expanded Edition are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors. One-Dish Vegan Revised and Expanded Edition will be released on October 9 and is now available for pre-order. The post One-Dish Vegan Revised and Expanded Edition appeared first on Robin Robertson.

Vegetarian Chili with Corn and Soy Beans

September 15 2018 VegKitchen 

Vegetarian Chili with Corn and Soy Beans Here is a tasty recipe for a small budget. This is where the chili comes in--this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour! If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But its honestly so tasty that you can eat it plain! You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination. Preparation: 5 minutes Cooking: 1 hour Total: 1 hour 5 minutes Servings: 4   Ingredients  1 tablespoon olive oil 1 large chopped onion 3 chopped garlic cloves 1 can (28 oz) drained diced tomatoes 1 can (28 oz) crushed tomatoes 2 tablespoons tomato paste 1 to 2 tablespoons chili spices 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon sugar 3/­­4 cup frozen corn kernels 3/­­4 cup canned red kidney beans, rinsed and drained 3/­­4 cup thawed frozen soy beans (edamame)   Preparation In a saucepan, heat the oil to medium […] The post Vegetarian Chili with Corn and Soy Beans appeared first on VegKitchen.

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen

September 5 2018 Robin Robertson's Global Vegan Kitchen 

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie HansenAn easy, detailed introduction to plant-based eating, VEGAN RESET: The 28-Day Plan to Kickstart Your Healthy Lifestyle by Kim-Julie Hansen lays out 28 days of vegan meals with budget-friendly shopping lists, weekly meal prep guides, and daily menus including breakfast, lunch, dinner, and a snack - all brought to life with gorgeous photography throughout. Go beyond the reset with additional recipes, from smoothies and juices, to savory lunch and dinner dishes and luscious desserts. The book includes all the tools, tips, and tricks Kim-Julie wished she had known when she embarked on this new lifestyle path and follows an holistic approach, guiding you step by step on your vegan journey. Chili-Lime Cauliflower Bowl - 1 shallot, sliced - 1 garlic clove, minced - 1/­­3 head yellow cauliflower, chopped - 1 bell pepper, chopped - 1 tablespoon olive oil - 1/­­3 cup whole almonds -  1/­­4 fresh hot red chile pepper, thinly sliced - 2/­­3 cup boiling water -  1/­­2 cup couscous -  1/­­2 teaspoon sea salt -  1/­­2 teaspoon ground cardamom - Juice of 1 lime - 4 collard green leaves, chopped - 2 cups chopped curly kale - Handful of fresh parsley leaves, for garnish - Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes. - Add the almonds and chile and cook for 5 more minutes. - Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry. - Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine. - Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes. - Serve the couscous and vegetables over the greens and garnish with the parsley. Excerpted from VEGAN RESET (C) 2018 by Best of Vegan LLC. Photography (C) 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen appeared first on Robin Robertson.

ETHIOPIA vegan cookbook on Kickstarter

August 29 2018 The Lotus and the Artichoke 

ETHIOPIA vegan cookbook on KickstarterThe Lotus and the Artichoke – ETHIOPIA just launched on Kickstarter! watch the video: PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl This year I traveled to Ethiopia in the weeks before Easter - one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with families in remote villages. As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me. Since returning to Berlin, I’ve been cooking Ethiopian and Eritrean food practically non-stop, recreating recipes and dishes, constantly inviting friends and guests to my cooking studio for lunch and dinner parties. Abebech showing me traditional village cooking in the Ethiopian Highlands. Making Injera for the first time in Ethiopia The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. As with my previous 5 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. The ETHIOPIA Cookbook at a glance: - My 6th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 140 pages with 70+ recipes and over 60 full-page color photos - Personal stories, art, and recipes inspired by my travels and culinary adventures in East Africa - Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 years of vegan cooking - Ethiopian & Eritrean classics, familiar restaurant & family favourites, delicious delights, wonders & surprises, and creative culinary experiments - Discover new flavors, tasty spices, and cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Doro Wat – spicy seitan stew Spinach Dinach Butecha – Chickpea “Egg” Salad Minchet Abish – spicy soy mince & walnuts Duba Wot – pumpkin stew Shimbra Asa – chickpea “fish” Asa (Jackfruit) Tibs Fosolia – green beans & carrots Pizza Lalibela Ingudai Tibs – spicy mushrooms Shepherd’s Pie – lentil filling & mashed potato topping Ambasha – sweet bread Recipes in The Lotus and the Artichoke – ETHIOPIA - Traditional Berbere spice mix (simple + advanced) - Nitir Qibe – spiced butter/­­oil - Mitmita – extra hot spice mix - Yewot Qimen – black pepper spice mix - Shiro – chickpea/­­bean spice mix - Data (Yekarya Delleh) – roasted chili, garlic, onion & herb sauce - Traditional Injera – Ethiopian sourdough crepe - Quick Injera - Ambasha - sweet raisin bread - Doro Dabo – baked stuffed bread - Difo Dabo - spiced bread - Pizza Lalibela - with tomato sauce & roasted potato topping - Sambosa – savory pastry with lentil filling - Senig Karia – roasted spicy stuffed chilies - Injera Firfir – traditional flatbread with spicy tomato sauce - Yesuf Fitfit – chopped injera & lemon sunflower seed dressing - Kita (Injekita) – sweet breakfast flatbread & jam - Chornake /­­ Pasty – fried bread - Genfo – roasted wheat & barley porridge - Selata - super simple salad - Selata Delux - with mango, dates, avocado mixed greens & lentils - Butecha - chickpea “egg” salad - Selata Timtim - tomato salad - Selata Dinich - potato salad - Selata Bekarot - carrot salad - Telba - roasted flax dressing - Shiro Wot - chickpea puree - Misir Wot – red lentils - Doro Wot – spicy seitan - Soy Tibs - spicy soymeat strips - Ingudai Wot - spicy mushrooms - Bamia - spicy okra - Minchet Abish - spicy soy mince & walnuts - Shimbra Asa – spicy chickpea “fish” - Kik Alicha – yellow lentils - Atakilt Alicha – cabbage, carrots & potatoes - Keysir - beet root - Duba Alicha - pumpkin stew - Tikr Gomen - greens with garlic - Spinach Dinich - spinach & roasted potatoes - Fosolia – green beans & carrots - Asa Tibs – lemon pepper jackfruit fritters - Tofu Alicha - batter fried tofu in mild garlic & onion sauce - Ingudai Alicha – mushrooms w/­­ creamy cashew, lemon, pepper, thyme, parsley - Peppers & Potatoes - garlic ginger stir-fry - Inkulal Firfir – spicy tofu scramble & tomatoes - Ful – fava beans - Ayib – cottage cheese - Bedergan – roasted eggplant - Vegetable Lentil Soup - Vegetable Pasta – spaghetti with mixed chopped vegetables - Macaroni Firfir – noodles with garlic onion tomato sauce on injera - Shepherd’s Pie – lentil filling & mashed potato topping - Ethiopian Mashed Potatoes - Traditional Coffee Ceremony - Spiced Black Tea - Roiboos tea with lemon, ginger &cardamon - Mango Moringa Banana Smoothie - Injera w/­­ dates - Banana Bread - Fasting Muffins - Rooibos Tea Ice Cream Video: Justin P. Moore Music: Nils Kercher Nanfulle from Ancient Intimations (live) (C)2016 Ancient Pulse Music PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl The post ETHIOPIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Aloo ki Kachori

August 12 2018 Manjula's kitchen 

Aloo ki Kachori (adsbygoogle = window.adsbygoogle || []).push({}); Aloo Ki Kachori (Kachori With Potato Stuffing) Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat. For Dough - 1 cup all-purpose flour (maida, plain flour) - 2 Tbsp sooji (samolina) - 1/­­4 tsp salt - 2 Tbsp oil (canola, vegetable) - 3 drops lemon juice - 1/­­3 cup chilled water (approximately ) For Filling - 1 cup boiled peeled potatoes (roughly mashed) - 1 Tbsp oil (canola, vegetable) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp red chili powder - 1 tsp coriander powder (dhania) - 1/­­2 tsp mango powder (amchoor) - 1/­­2 tsp salt - 1 Tbsp green chili finely chopped - 2 Tbsp chopped cilantro (hara dhania) To Make Dough -  Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness. - Add the chilled water slowly, mixing with your fingers as you pour. - Do not knead the dough. The dough should be soft. - Cover the dough and let it sit for at least fifteen minutes. Make Filling -  Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. - Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing. - Filling should be not very dry, this should take about 5 minutes. - Stir in garam masala and amchur. Add more salt or amchur according to taste. - Let the filling cool to room temperature, mix it well this should have texture of firm dough. To make Kachoris -  Take the dough and knead it for a minute. Divide the dough in twelve equal parts. - Mash the dough lightly and divide in 12 parts filling should be about same size as dough. - Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. - Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls. - Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly. - Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand. - Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color. - Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy. Serve the kachories with cilantro chutney or tamarind chutney. The post Aloo ki Kachori 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.

One Soup - Three Ways

April 6 2018 Green Kitchen Stories 

One Soup - Three Ways I feel extra enthusiastic about this post partly because I think we are on to something good here. But also because this headline speaks so much to my magazine-publishing-heart (my previous career). This is a dinner concept that we have played around with lately and it works particularly well for families with sensitive eaters or allergies. The idea is built around cooking one recipe base and then making some last minute add-ins to suit various preferences. Or to turn the leftovers of one dish into a new one the next day. The base can be anything from a salad, a basic stew, a cooked grain, a good sauce or, as here, a soup. In this recipe we are taking a simple tomato broth soup in three different directions. The kids love this with tortellini (or any other pasta) dropped into it. They actually prefer it to tomato sauce. Luise and I like to let a chunk of mozzarella (or burrata cheese) melt in the soup and serve it with some leftover cooked quinoa to make it more filling. Another favorite of ours is to stir chopped kale, chickpeas and a little chili paste into the broth and topping it with avocado for a chunkier vegan version. The way it usually works is that we cook one big batch of broth and then pour the kids version in a smaller sauce pan, drop in the ravioli and let it cook for another minute or two until soft. While we stir in or other add-ins to our version. It’s an excellent way to add some heat and more herbs to your own soup while keeping your kids or partners soup milder. You can of course keep it simple and just do one of these. Or mix them up, adding chickpeas to the ravioli or mozzarella to the kale. Or combine them all! Think of it as good base to build from and use the last minute add-ins to suit your personal preference. If you like this concept we might be back with the same ideas applied on other meals in a later post. Simple Tomato Broth Soup Serves 4 2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g /­­ 14 oz can crushed tomatoes 4 cups /­­ 1 liter vegetable stock sea salt Fresh thyme Fresh basil Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below. Vegan Cavolo Nero & Chickpea Soup Serves 4 1 batch Simple Tomato Broth Soup (see recipe above) 5 leaves cavolo nero or kale, coarsely chopped 1/­­2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oil Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil. Tortellini Drop Soup 1 batch Simple Tomato Broth Soup (see recipe above) 1 bag good quality fresh tortellini micro greens or sprouts, to serve grated vegetarian parmesan cheese, to serve Simply drop the tortellini straight into the soup as its cooking on the stove. After about two minutes (check the pasta package for exakt time), its ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil. Quinoa & Mozzarella Melt Soup 1 batch Simple Tomato Broth Soup (see recipe above) 2 cups cooked quinoa 200 g buffalo mozzarella or burrata cheese Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.

Rice and Potato Cutlets

December 23 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Rice and Potato Cutlets These Rice and Potato Cutlets are a tasty treat as a tea time snack or you can also serve them as an appetizer. They are crispy outside and soft inside. This is a quick and easy recipe and a good way to use left over rice. - 1 cup rice (cooked) - 1 cup potatoes (boiled, peeled, and shredded) - 1/­­2 tsp salt - 1/­­2 tsp cumin seeds (jeera) - 1 Tbsp green chili (chopped) - 1 tsp ginger (finely chopped) - 2 Tbsp cilantro (finely chopped, hara dhania) - 1/­­4 tsp fresh lemon juice - In a bowl mash the rice, rice should be semi mashed add potatoes mix it well now add all the other ingredients, salt, cumin seeds, green chilies, ginger, cilantro and lemon juice. Mix should be firm and will be consistency of a sticky dough. - Grease your palm and divide them into 12 pieces I wanted to make them in small size. Roll them in patties. - Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 of oil. Oil should be moderately hot. Test the oil putting a small piece of mix, this should up right of way. Drop the cutlets slowly into it, taking care not to overlap them. - Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 minutes. Take them out over a paper towel. - For best taste serve them hot. Cutlets taste great with cilantro chutney. - Potatoes should be not over cooked, that will make mix soft and cutlets can break in the oil while frying. - If oil is not hot enough cutlets will be greasy. Rice and potato min should not be very soft otherwise cutlets will break in oil. The post Rice and Potato Cutlets appeared first on Manjula's Kitchen.

Khatta Meetha Chivda

December 5 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); khatta Meetha chivda Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha. - 2 cup chivda (or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium) - 1/­­2 cup peanuts - 1/­­2 cup sugar - 1/­­4 tsp turmeric - 1/­­2 tsp salt - 1/­­8 tsp citric acid - 1/­­4 tsp red chili powder - About 18 curry leaves - Also need oil to fry - Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside. - Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more. - In a frying pan take about 1 of oil and heat on medium heat. Oil should be moderately hot. Put about 1/­­4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda. - In the same oil fry peanuts over low heat till they are light brown. - Fry the curry leaves until they are crisp. - Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature. - Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well. You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!! The post Khatta Meetha Chivda appeared first on Manjula's Kitchen.

Vantra Eden – The Healthiest Restaurant In London?

November 29 2017 Happy Cow veggie blog 

Very near the center of the city, 100 yards down the road after taking a left out of Goodge Street Station, lies some of the healthiest food in London. Vantra Edens fare, its sign proclaims, contains No Dairy, No Gluten, No Sugar, No Fried Food, Non GMO, No Peanuts & Cashew, No Garlic, No Vinegar, No Artificial Chemicals, No Unhealthy Cooking Methods - Vegan, Raw & Steamed, Halal & Kosher Friendly, Detoxing, Energising. No garlic? I ask Phun, Vantras owner. Makes people too horny. They cant meditate, he laughs in reply. Of course, there are bowls of garlic and chilis to add at the end of the buffet should you have other appetites planned for the rest of your day. Vantra Eden is first in the community of food tents at 79a Tottenham Court Road, across the street from Habitat. Theyre open Monday-Friday from 12-3 PM, a buffet with lunch boxes, juices, cakes, & more. A medium box is ?6, while a large is only ?7.50. Very reasonably priced. And the food is amazing. With the dishes either raw or steamed, the buffet selection offers the deliciously creamy ‘Vegan Stroganoff’ (Shiitaki Mushrooms, Celery, Mustard, Parsnips, Rosemary and Herbs), incredibly flavorful […] The post Vantra Eden – The Healthiest Restaurant In London? appeared first on The Veggie Blog.

Best Vegan Restaurants - Indianapolis

October 7 2018 VegKitchen 

Best Vegan Restaurants - Indianapolis Indiana is commonly known as the crossroads of America, so its no surprise that this is where youll find some of the best vegan restaurants. Indianapolis hosts a very diverse vegan cuisine with influences from all over the world. The city has vegan, vegetarian, region-specific, and fusion restaurants as well, which means that it will take you a long time to sample everything. To make things easier, check out the following top picks for the best vegan restaurants Indianapolis has to offer and visit a few of them before heading to the big race. 1. The Sinking Ship The Sinking Ship has established itself as one of the best vegan restaurants Indianapolis has to offer. Even though it has a bar-like setting rather than a traditional restaurant design, it is the best place in the city if youre looking for bar food with a vegan twist. Thanks to its varied menu, it is also a place where you can bring your meat-eating friends. The seitan wings are among the most popular dishes on the menu any day of the week. You can also try the chili dogs, taquitos dorados with buff jackfruit, the burgers, and the house salads. The Buffalo […] The post Best Vegan Restaurants - Indianapolis appeared first on VegKitchen.

Paneer Sandwich

September 30 2018 Manjula's kitchen 

Paneer Sandwich (adsbygoogle = window.adsbygoogle || []).push({}); Paneer Sandwich Paneer Sandwich is a quick and easy to make. Paneer Sandwich is healthy and tastes delicious. This is a perfect lunch box option, especially for the kids. - 4 slice white firm bread - 1/­­2 cup paneer crumble (I used 3 cups of milk) - 1/­­2 cup bell peppers (finely chopped, I am using green and red just to give color) - 1/­­2 tsp salt - 1/­­8 tsp black pepper - 1/­­2 tsp ginger paste - 1 tsp green chili (finely chopped) - 2 Tbsp cilantro (finely chopped, hara dhania) - 2 Tbsp soft butter -  Knead the paneer, add all the ingredients and mix it well. - Spread over 2 slice of bread and cover with other slice of bread. -  spread the butter lightly on top side of the sandwich, other side we will put the butter after putting the sandwich in sandwich maker. I am using stove top sandwich maker you can use electric, or make it over skillet. - Cook over medium heat from both sides until golden brown this should take about 1-1/­­2 minutes, each side. Notes Paneer Sandwich can be served for breakfast, lunch or as a snack. Served any which way, it tastes delicious. Some more ideas for lunch box Masala Idli, Masala Khichdi, Chickpea Pulav   The post Paneer Sandwich appeared first on Manjula's Kitchen.

Paneer Methi (Methi Malai Paneer) Recipe by Manjula

September 7 2018 Manjula's kitchen 

Paneer Methi (Methi Malai Paneer) Recipe by Manjula (adsbygoogle = window.adsbygoogle || []).push({}); Paneer Methi (Methi Malai Paneer) Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious. - 1-1/­­2 cups paneer cubed in about 1/­­2 inch pieces (used 8oz paneer) - 1-1/­­2 cups tomatoes (chopped) - 1 Tbsp ginger (chopped) - 1 green chili (chopped) - 2 Tbsp oil - 1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­4 tsp turmeric (haldi) - 1/­­4 tsp red chili powder (lal mirch) - 2 Tbsp cashew powder (kaju) - 2 tsp coriander powder (dhania) - 1 tsp fennel seed powder (saunf) - 1 Tbsp dry fenugreek leaves (kasoori methi) - 1 tsp salt - 1-1/­­2 cup milk - 1/­­4 tsp garam masala -  Rub the kasoori methi between your palms and remove the stems if there is any, set aside. -  Blend tomatoes, ginger, green chili to fine paste. Set aside. - Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out. - Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute. - Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat. -  Paneer Methi is ready.  To make vegan, Substitute paneer with tofu and milk with coconut milk Serve Paneer Methi with Naan, or Lacha Paratha. The post Paneer Methi (Methi Malai Paneer) Recipe by Manjula appeared first on Manjula's Kitchen.

Lal Mirch Ka Achar (Red Chili Pickle)

September 2 2018 Manjula's kitchen 

Lal Mirch Ka Achar (Red Chili Pickle) (adsbygoogle = window.adsbygoogle || []).push({}); Lal Mirch Ka Achar, Red Chili Pickle Red Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This one is a rather hot and spicy pickle, not for the timid palette by any means. - 10 whole red chili (jalapeno or cayenne) - 3 Tbsp coriander (dhania) - 1-1/­­2 Tbsp fennel seeds (saunf) - 1 tsp fenugreek seed (dana methi) - 1 tsp yellow mustard seeds (peele sarso) - 1 tsp nigella seeds (kalongi) - 1/­­8 tsp asafetida (hing) - 1 tsp mango powder (amchoor) - 1/­­2 tsp turmeric (haldi) - 1 Tbsp salt - 3 Tbsp oil, I prefer mustard oil (can use olive oil) -  Wash and dry the chilies and cut the chilies in 1/­­8-inch pieces. - Combine coriander, fennel, fenugreek seeds, mustard seeds, and nigella seeds roast them over low heat for 1-2 minutes till spices becomes aromatic. Grind coarsely. - Heat the oil on medium heat, after oil is very turn off the heat and let it come to the room temperature. Set aside. - Mix the roasted spices, salt, mango powder, and turmeric to the red chilies, and mix it well. Pour oil over the mixture and mix well. - Keep the pickle in a glass jar. Let the jar sit two days at room temperature or few hours in direct sunlight. Pickle is ready to serve.  Chili Pickle will be good for a week at room temperature or keep in the refrigerator up to one month. Suggestion For a milder pickle, remove the pepper seeds, or sometimes chilies are not hot then add some red chili powder. The post Lal Mirch Ka Achar (Red Chili Pickle) 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.

Matar With Spicy Gravy (Green Peas Masala Curry)

July 30 2018 Manjula's kitchen 

Matar With Spicy Gravy (Green Peas Masala Curry) (adsbygoogle = window.adsbygoogle || []).push({}); Matar With Spicy Gravy (Green Peas Masala Curry) Matar With Spicy Gravy is a super delicious side dish made using green peas which tastes amazing in combination with either roti or rice. Matar with spicy gravy is one of my favorite side dish. - 2 cup green peas (I am using frozen peas) - 1 cup tomatoes (chopped ) - 2 Tbsp oil (canola or vegetable) - 1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1 Tbsp besan - 2 tsp coriander powder (dhania ) - 1/­­4 tsp turmeric (haldi) - 1/­­2 tsp red chili powder (lal mirch) - 1/­­2 tsp salt - 1 Tbsp ginger paste - 1 Tbsp green chili (finely chopped) - 1/­­4 tsp garam masala - 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, and asafetida, after cumin seeds crack add the besan ( besan gives the light aroma and thickness to the gravy) and stir for few seconds. Add all the ingredients except green peas, tomatoes, ginger, green chili, red chili, coriander, turmeric, and salt. Cook stirring until spices start leaving the oil this should take about 3-4 minute. - Next add green peas and about 1-1/­­4 cups of water and let it cook until peas are tender. This should take about 4-6 minutes. -  Serving suggestion: Matar With Spicy Gravy can be served with any bread or rice. The post Matar With Spicy Gravy (Green Peas Masala Curry) appeared first on Manjula's Kitchen.

Green Pancakes - Three Ways

May 10 2018 Green Kitchen Stories 

Green Pancakes - Three Ways We love green pancakes (aka spinach cr?pes) in our family and are constantly exploring more ways to incorporate them into various meals. We have got lots of examples and ideas in our cookbooks but here are three new favorites: 1. Add mustard, lentils, sliced tomato and cheese to you pancakes. Fold them up, bake them quickly until the cheese melts and serve with a fresh lentil and melon salad. 2. Fill them with sweet potato, spinach, feta, yogurt and zaatar. Then roll them up and slice them into picnic rolls. 3. Make a banana split pancake bowl with some whipped cream, yogurt, raspberries, nut butter and chocolate. We are sharing all of these recipes below. You can either make the pancakes from scratch or use fridge cold leftover pancakes for these recipes. They are not vegan but if you use our vegan chickpea pancakes as base, you can easily modify the fillings to suit a vegan diet. Hummus, pesto, ajvar or coconut yogurt are excellent creamy toppings on vegan pancakes instead of yogurt and cheese. The recipe for the batter comes from our Green Kitchen at Home cookbook and we have included it in the bottom of this post. They are the most easy flippable gluten free pancakes we know. Pancakes work as a quick dinner in our family as the batter literally takes 30 seconds to mix together so we can have the first pancakes on the table within 5 minutes (admittedly I don’t always let the batter rest even if I recommend it). Gruyere, Mustard & Lentil Pancake Melt Serves 4 as a lunch This is the pancake equivalent to melted cheese sandwiches. It’s a great way to give old pancakes new life. We love it with lots of mustard (obviously use less for kids) and a crunchy salad for balance. 4 green pancakes (see recipe below) 8 slices gruyere cheese (or another cheese) 4 large teaspoons mustard 8 cherry tomatoes 200 g /­­ 1 cup cooked lentils (store bought are fine) 1 bag mixed lettuce 1 avocado 1 galia melon (or other melon) 10 cm /­­ 4 inches cucumber olive oil balsamic vinegar salt & pepper Make the batter and fry the pancakes if you haven’t done so already. Place two slices cheese in the middle of each pancake. Spread a layer of mustard on the cheese, slice the tomatoes thinly and lay them on top of the mustard along with a small handful lentils. Fold the pancakes into quarters and place in a baking dish with a drizzle of olive oil on top. Bake at 200°C/­­400°F for 10-12 minutes or until the cheese has melted. Meanwhile, chop up lettuce, avocado, melon and cucumber and place in a salad bowl. Add the remaining lentils. Drizzle with olive oil, balsamic vinegar, salt and pepper and toss. Serve the pancake warm with salad on the side. Sweet Potato & Za’atar Pancake Picnic Rolls Makes 20 rolls You can use almost any veggies in pancake rolls. Just make sure you have something creamy and sticky as base to bind them together. For a vegan version, use hummus instead of yogurt and tofu instead of feta cheese and sprinkle with nutritional yeast. Next time, we’ll add some crushed walnuts for crunch, pomegranate seeds for extra tanginess and maybe a couple of mint leaves for a fresh flavor twist. 4 green pancakes (see recipe below) 1 large sweet potato cinnamon 1 tbsp lemon juice 1 cup full-fat Turkish yogurt 200 g feta cheese 2 handfuls spinach, chopped 1 cup cooked chickpeas 2 tbsp za’atar (an awesome spice blend that you can find in Middle Eastern stores) 2 tsp chili flakes (optional) Set the oven at 200°C/­­400°F. Cut a sweet potato in half lengthwise, brush each cut side with a little oil and cinnamon. Place on a tray and bake for 40 minutes or until the flesh is soft and golden. If you haven’t prepared the batter and fried the pancakes, now is the time to do so. When the sweet potato is ready, use a fork to mash the flesh (you can mash it in its own skin to save some dishes). Squeeze over lemon juice and extra cinnamon while mashing. Spread out sweet potato mash on one half of each pancake and thick yogurt on the other half. Cut the feta cheese into 1 cm /­­ 1/­­3 inch thick sticks and place them in the centre of each pancake. Add a small handful chopped spinach, a couple of chickpeas, a generous drizzle za’atar and some chili flakes (if using). Roll up the pancakes as tightly as possible and slice into 2 inch /­­ 5 cm rolls. Sweet Pancake Banana Split Serves 4 4 green pancakes (see recipe below) 1 cup whipped cream 1 cup greek yogurt 4 bananas 1 cup raspberries 4 tbsp nut butter 4 tsp honey 30 g /­­ 1 oz dark chocolate 1 handful hemp seeds or slivered almonds Place each pancake in the bottom of a small bowl. Add dollops of whipped cream and yogurt. Cut the bananas into bite-sized pieces and spread out in the bowl. Add raspberries and drizzle with peanut butter and honey. Sprinkle with finely chopped dark chocolate, hemp seeds and top with a few mint leaves. Spinach Cr?pes (in our house they are know as Green Pancakes) Makes 10-14, depending on the size of your pan and thickness of your pancakes 5 eggs 150 g /­­ 1 cup rice flour (both light or wholegrain works, as does spelt flour) 500 ml /­­ 2 cups oat milk, or milk of choice a large handful spinach a small handful herbs (basil, mint or parsley) sea salt Crack the eggs into a blender or food processor. Add the rest of the ingredients and blend on high speed until smooth. Leave to rest for 20 minutes before starting to fry them (you can fry them right away but they will be a little harder to flip). For frying, add a little butter or coconut oil to a 20 cm /­­ 8 inch non-stick frying pan/­­skillet on medium heat. Once hot (this is important or else it will stick), whisk the batter then ladle 80 ml /­­ 1/­­3 cup into the pan. Let fry for 1-2 minutes or until small bubbles form on the surface and the base is golden. Run a spatula around the edges to make sure it has detached from the pan, before carefully flipping it over and frying the other side for another minute. Transfer to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first cr?pes). To store the cr?pes, keep them in an air-tight wrap in the fridge and they will be good for 3-4 days.

Lime Wild Rice Lentils

January 1 2018 Meatless Monday 

Black lentils and wild rice are cooked together, then seasoned with tomato paste, garlic, lime juice, oregano and chili powder. Crushed wakame seaweed adds a unique umami flavor to the dish, which is delicious when finished with hot chili flakes and cool Greek yogurt. This recipe comes to us from Marica of Wasabi Honey Bee. Serves 4 - 2 cups black lentils, rinsed and picked over - 1/­­2 cup wild rice, rinsed - 1 6 ounce can tomato paste - 3 cloves garlic, crushed - 6 sticks wakame seaweed*, crushed into pieces - juice from 1 lime - 1 teaspoon chili powder - 1/­­2 teaspoon oregano - salt and black pepper, to taste - hot chili flakes, to taste - plain lowfat Greek yogurt, to taste *Found in Asian markets or the Asian or dried good section of most grocery stores. Bring the water, lentils and rice to a boil in a large pot over medium high heat. As soon as the water boils, reduce heat to medium low and simmer for about 25 minutes, or until the lentils are cooked through. Drain the lentils and rice and return them to the pot. Return the pot medium low heat. Add the tomato paste, crushed garlic, wakame seaweed pieces and lime juice to the pot. Season with the chili powder, oregano and salt and pepper to taste. Stir, taking care to ensure that all ingredients are evenly distributed. Simmer, stirring occasionally, for 3-5 minutes more, or until the flavors meld together. Divide into 4 servings, finish each with a sprinkle of red pepper flakes and a dollop of Greek yogurt and enjoy! The post Lime Wild Rice Lentils appeared first on Meatless Monday.

Vegetable Korma – Creamy Indian Korma Recipe No Onion Garlic

December 10 2017 Vegan Richa 

Vegetable Korma – Creamy Indian Korma Recipe No Onion GarlicVegetable Korma – Veggies in Spiced Ginger Chile Sauce. Creamy Indian Korma Recipe made without Onion and garlic. Vegan Indian Gluten-free Soy-free  Can be made nut-free. No Onion No Garlic Recipe. Instant pot option Weekends always have me craving Indian food, so here is this quick Korma Sauce with vegetables of choice.  There are several different types of kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. This korma sauce is a simple sauce made with whole spices, ginger and chili and then thickened with cashews. The sauce does not use onion and garlic as is used is many korma sauces. Some regional cuisines in India do not include certain root veggies like onion and garlic, or allium. This delicious and easy sauce has a similar flavor punch of my restaurant style Navratan korma sauce (from my first book), but simpler and without any onion and garlic. Use whichever whole spices you have and Use other nuts or coconut as sub for cashews. Lets get to this delicious Clean up the fridge Veggie Korma. Also in other news, get both my books on Kindle Matchbook DEAL, ebook version 88% off for only 2.99 on amazon US, when you get the print copy. If you already bought the print copy at any time past or present (for yourself or for gifting), you get this deal too! Head to the book page and it will automatically show you the deal if you have a print copy order in your account. Take the ebook with you on kindle, computer or your phone!Continue reading: Vegetable Korma – Creamy Indian Korma Recipe No Onion GarlicThe post Vegetable Korma – Creamy Indian Korma Recipe No Onion Garlic appeared first on Vegan Richa.

mirch ki sabzi recipe | hari mirch ki sabji | besan ki mirchi

December 4 2017 hebbar's kitchen 

mirch ki sabzi recipe | hari mirch ki sabji | besan ki mirchimirch ki sabzi recipe | hari mirch ki sabji | besan ki mirchi with step by step photo and video recipe. the recipe for besan ki mirchi is extremely simple and can be prepared within minutes. also one may have impression that, side dish from green chilies can be exceedingly spicy. but this recipe with banana pepper is a mild spice sabzi and should match most of the taste buds. Continue reading mirch ki sabzi recipe | hari mirch ki sabji | besan ki mirchi at Hebbar'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.


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