chili - vegetarian recipes

Try it! You will enjoy it!

Leftover roti kofta curry recipe | basi chapati ke kofte | bachi roti ke kofta

Bread dahi vada recipe | bread ke dahi bade | bread dahi bhalla recipe

Pistachio Muffins

Vegan Banana Pudding










chili vegetarian recipes

Gochujang Noodles Stir Fry

September 5 2021 Vegan Richa 

Gochujang Noodles Stir FryFor an easy weeknight dinner, look no further than this easy gochujang noodles stir-fry.  Rice Noodles are tossed with sauteed veggies and a sweet and spicy gochujang sauce. A vegan Korean noodles stir-fry that is quick and easy to make. Gluten-free.  For an easy stir fry recipe look no further than this Korean Gochujang Rice Noodles stir-fry! With bold flavors coming from the Korean red pepper paste, this rich and saucy noodle stirfry will be a new favorite come dinner time. The sauce uses Gochujang, a  bright red fermented Korean chili paste thats sweet, a bit spicy, and savory. Korean Gochujang is used as a condiment or in sauces in many Korean recipes so don’t hold back from buying that jar. I promise you will find so many ways to use it. I use pad thai style rice noodles for this recipe which are the perfect noodle for any saucy stir fry recipe because they grab ahold of any sauce you toss them with. This also makes the recipe Glutenfree. For a low-carb version, you could use konjac noodles or zucchini noodles. More quick dinners from the blog - 1 pot Peanut Butter Noodles and Veggies GF - Lo Mein Noodles. GF option - Sweet And Sour Chickpeas and Broccoli GF - Kung Pao Lentils GF - Lentils & Veggies in Thai Peanut Sauce GF Soy-free - Sticky Sesame Ginger Tofu and Veggies. GF - Curry Ramen with Miso Maple Lentils. GF Continue reading: Gochujang Noodles Stir FryThe post Gochujang Noodles Stir Fry appeared first on Vegan Richa.

Corn and Zucchini Bisque with Paprika Oil

August 31 2021 Golubka Kitchen 

Corn and Zucchini Bisque with Paprika Oil This delicate, silky bisque is all about the intersection of summer and fall. Corn and zucchini are summer epitomized, yet here we use them to help us ease into the chillier evenings and shorter days of September by making soup! The paprika oil makes for a lovely, piquant finish that balances the subtle and velvety nature of the soup. You can even adapt the technique for the paprika oil and make all kinds of other flavored oils. For example, use turmeric to make a sunny, yellow oil, or whole spices like cumin or fennel seeds, for a crunchy, toasty spiced oil. Use dried chilis or chili flakes to make a spicy oil, and so on and so forth. Hope you’re doing well and enjoying the glory of late summer! Corn and Zucchini Bisque with Paprika Oil   Print Serves: 4-6 Ingredients 1/­­4 cup olive oil, plus more for sautéing 1 teaspoon smoked paprika 1 teaspoon maple syrup 4 ears of corn, kernels removed, cobs reserved 1 large yellow onion, diced sea salt 4-6 garlic cloves, minced 1/­­2 teaspoon dried thyme freshly ground black pepper 1/­­2 cup white wine 1 1/­­4 lb/­­570 g (about 2-3 medium) zucchini or summer squash 1/­­2 cup cashews 3 bay leaves handful of basil, plus more for garnishing Instructions Combine 1/­­4 cup olive oil and the paprika in a small saucepan, bring to a slight shimmer over medium heat, whisking to combine. Once shimmering, turn off the heat and stir in the maple syrup. Let the oil sit and infuse while making the soup. The paprika will settle to the bottom, and you will be left with a beautiful, red oil. Reserve 1/­­4 cup of the raw corn kernels, set aside for now. Heat a large pot over medium heat, add enough olive oil to coat the bottom. Add the rest of the corn kernels, onion, and a pinch of salt. Saute until the onion is translucent and the corn is bright yellow, about 7 minutes. Add the garlic, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs (not kernels!), zucchini/­­summer squash, cashews, bay leaves, 6 cups of water, and more salt to taste. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 15 minutes. Remove and discard the corn cobs and bay leaves. Transfer the contents of the pot to an upright blender, along with the basil, blend on high until smooth. You will likely need to do this in batches. Taste for salt and adjust if needed. Return the blended soup back to the pot. Serve the soup warm, garnished with the reserved raw corn kernels and basil, and drizzled with the paprika oil. 3.5.3226 The post Corn and Zucchini Bisque with Paprika Oil appeared first on Golubka Kitchen.

Mexican Egg Casserole

August 28 2021 Vegan Richa 

Mexican Egg CasseroleThis Vegan Mexican Egg Casserole gets a delicious Mexican flair with layers of roasted potatoes, onion and bell peppers, spinach, tomatoes, vegan cheese, and fluffy tofu eggs seasoned with taco spice.  Your whole family will gobble this easy brunch recipe up! Nut-free + gluten-free option. I love me a good breakfast casserole and today we are adding a Mexican twist to it! This easy Vegan Mexican Casserole is my new favorite weekend brunch recipe. I guess you could call it Mexican Egg Casserole or Mexican Egg Bake. Essentially, it is vegan tofu eggs mixed with some pre-baked veggies, some bread, and some vegan cheese shreds then all baked in a casserole dish. It is almost like a vegan egg souffle dish packed with vegetables. You can also add in some cooked beans if you like to make it even more hearty. Now let’s talk about the seasonings because that is where we get the Mexican flavors in. Taco seasoning and chipotle chili powder are your best friends for whenever you want to add a pinch of fiesta to any dish. I make my own taco spice using this taco seasoning recipe but storebought is fine as well.  Making your own is quick and easy and takes mere minutes using common spices you probably already have, so it’s worth checking out the recipe. When made at home, you can also adjust the flavor and heat to preference. Back to the vegan Mexican casserole – we use a mix of pre-roasted veggies and veggies as add ons. Pre-roasting the potatoes, onion and bell peppers before adding to vegan tofu “egg” mixture is necessary to allow for them to cook. And we all love that aroma of roasted bell peppers and charred onions, don’t we? It makes this vegan egg casserole taste a bit like fajitas. MORE SAVORY BREAKFAST OPTIONS - Vegan Breakfast Potatotes - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Mexican Egg CasseroleThe post Mexican Egg Casserole appeared first on Vegan Richa.

Korean BBQ Soy Curls Crunchwrap

August 7 2021 Vegan Richa 

Korean BBQ Soy Curls CrunchwrapTry this vegan crunchwrap recipe – a veganized and fusion version! Completely homemade with Korean BBQ Soy Curls, vegan cheese shreds and veggies for the filling. Vegan Crunchwraps have been on constant rotation at my home. These are just SO GOOD! Anyone who loves tacos, wraps and tostadas needs to try this vegan and fusion spin on a Taco Bell Crunchwrap Supreme! If you have not tried or even heard of crunchwraps, think of it as a soft tortilla packed with layers of some kind of protein & cheese and other layers and a crispy tostada shell. Then all is folded into a neat bundle and pan-fried until crisp. Like most homemade versions of fast-food chain favorites, Crunchwraps taste even better made using fresh, wholesome ingredients! The secret ingredient to a Crunchwrap is a crunchy tostada placed right in the center, separating the cooked from the fresh fillings. As for my fillings, I went with soy curls marinated in a spicy Korean BBQ Marinade with Gochujang. You can use sambal oelek  if you cannot find the Korean chili paste. You can adjust the toppings to make these a bit healthier (low-fat vegan cheeses and up the veggies) and even swap out the white flour tortilla for a whole wheat tortilla or a gluten-free one! Everyone can build their own crunchwrap. These are totally customizable and you can add whatever filling you want. This is where I want to mention that these are also great to use up leftover taco fillings of any kind! MORE VEGAN WRAPS FROM THE BLOG - Samosa Wraps with Spiced chickpeas - Vegan Breakfast Burrito - Caribbean Black Bean Wraps - Spanish Rice, Buffalo Tempeh Wraps - Cauliflower Sweet Potato Chickpea Wraps with Coconut chutney Continue reading: Korean BBQ Soy Curls CrunchwrapThe post Korean BBQ Soy Curls Crunchwrap appeared first on Vegan Richa.

Madras Curry Tofu Casserole

July 14 2021 Vegan Richa 

Madras Curry Tofu CasseroleDinner just got easier with this Madras Curry Tofu Casserole! A simple one-pot meal with baked tofu in a flavorful Indian gravy! Serve with rice and store leftovers for meal prep!  Madras Curry Tofu Casserole – a celebration of two of my favorite things, Tofu and Madras curry, combined into a warming, comforting one-pot dinner that basically cooks itself! Easy prep work and next to no dishes to clean. What’s not to love? Homemade madras curry powder and a simple madras sauce that you can use with tofu, veggies or chickpeas/­­beans! What is Madras Curry Powder? You might already know that there is no such thing as “curry powder” in Indian cuisine as each curry dish has its own combination of spices that makes it unique. There’s more – every family also has their own recipes for spice mixes, so even classic Indian curries can taste vastly different from household to household. Curry powder is a western blend which came about to approximate a general North Indianish curry. Madras curry powder came about to approximate the spicier southern Indian cuisines (chettinad, Andhra etc ). For spicier curries, Madras curry powder is a great place to start your Indian cooking journey! You can control the heat, it is earthy, and oh so fragrant. I love making my own spice mixes, and I recommend you give my Madras Curry mix a try! There is nothing like the smell of freshly ground cumin, coriander, and cardamom wafting through your kitchen. And I guarantee it will take this Tofu Casserole to a whole new level. MORE DELICIOUS TOFU RECIPES FROM THE BLOG: - Crispy Breaded Tofu - Chili Garlic Baked tofu - Spiced Baked tofu for Butter Tofu - Orange Tofu - Cajun Tofu - Peanut Butter Tofu More Indian DISHES TO TRY - Balti Vegetables  - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Veggie Curry Casseole GF Continue reading: Madras Curry Tofu CasseroleThe post Madras Curry Tofu Casserole appeared first on Vegan Richa.

Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing

June 6 2021 Vegan Richa 

Spicy Sweet Potato Chickpea Salad Bowl with Tahini DressingIf you need a healthy salad bowl recipe that feels like comfort food, make this spicy sweet potato chickpea salad bowl with creamy tahini dressing! Great as a lunch salad or for meal prep. Smoky bbq spiced baked veggies, leafy greens, nuts, seeds and a creamy vegan dressing! Coming at you with a ridiculously delicious salad bowl recipe loaded with three kinds of bbq spiced roasted vegetables and a creamy tahini dressing you will want to put on everything! Sweet Potato Chickpea Salad Bowls are here to make your lunches exciting again! Savory and sweet, subtly spiced, warming, comforting, wonderfully satisfying, and seriously flavorful while being super healthy!  What’s not to love? The spice mix for the roasted chickpeas and sweet potatoes is a fragrant blend of garlic powder, onion powder,  coriander, paprika, cumin, black pepper, cardamom, cayenne (optional) and ground mustard! I love this blend so much as it is the perfect mix of warming, smokey, spicy, and cozy! The chickpeas bake into crispy perfection and the sweet potatoes are crisp on the outside and pillowy on the inside. Bell peppers baked until soft and almost caramelized deliver the perfect sweetness! We add them to the chickpeas and potatoes later as they need less cooking time. While the veggies bake away, we whisk together a creamy dreamy tahini dressing! It’s so good that I recommend you make a double batch! MORE VEGAN BOWL RECIPES FROM THE BLOG: - Chili garlic Tofu Bowl with noodles and chard - Peanut Butter Roasted Cauliflower Bowl. GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF - Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas.  GF Continue reading: Spicy Sweet Potato Chickpea Salad Bowl with Tahini DressingThe post Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing appeared first on Vegan Richa.

Vegan Hot and Sour Soup with Ramen

May 12 2021 Vegan Richa 

Vegan Hot and Sour Soup with RamenFor a hearty fusion meal full of veggies and tofu try my Vegan Hot and Sour Soup with Ramen! The perfect Asian-inspired comfort food thats ready in under 30 minutes! Hot and sour soup, basically, the Asian version of chicken noodle soup. Soul-hugging and comforting. This hot and sour soup is Indo- Chinese version. Yes theres a whole sub cuisine under Indian cuisine with Chinese and inspired dishes. To this simple soup, I add in some ramen noodles to cook with the soup to make for a hearty meal. You will love how quick and easy this Asian soup comes together!  It is ready in under 30 minutes. Perfect for last-minute dinners! The heat in this vegan hot and sour soup comes from fresh hot green chili, fresh ginger, and a dash of white pepper. While not overly spicy, it is definitely on the hotter side but the spice level is easily adjustable. The signature sourness of the broth comes from adding some rice vinegar. Don’t worry, the vinegar does not come through too much and is balanced out perfectly by the remaining broth ingredients. Some of the vinegar will evaporate during cooking so don’t worry if the vinegar dominates right in the beginning. It will taste more and more mellow as it cooks. However, for a bolder taste, add some more vinegar and soy sauce right at the end. MORE SOUPS FROM THE BLOG - IP Lentil Chili. GF - IP Mushroom Wild Rice Soup. GF - Japanese Veggie Curry. GF - Instant Pot Lasagna Soup with Red lentils.  - So Easy - IP Potato Chickpea Soup. GF - Tomato Soup with Tofu Croutons. - Cauliflower soup. GF - Tortilla soup with red lentils. GF Continue reading: Vegan Hot and Sour Soup with RamenThe post Vegan Hot and Sour Soup with Ramen appeared first on Vegan Richa.

Sweet Sour Tofu Veggie Stir Fry

April 26 2021 Vegan Richa 

Sweet Sour Tofu Veggie Stir FrySweet and Sour Tofu Veggie Stir Fry is as simple and easy as it gets! The tofu is baked to crisp perfection with a perfect meaty texture and the sweet and sour Asian stir-fry sauce is so delicious! A quick vegan dinner that comes together in a cinch whenever that craving for takeout hits.  Be prepared to convert tofu haters into lovers with this sweet and sour tofu stir fry! Crispy tofu coated in a sweet and sticky sauce along with crisp colorful veggies! Oh yes, I love me a good tofu dish! Have you tried my Tofu Katsu Curry? A reader favorite! Tofu can be so delicious when prepared right. And in this quick sweet and sour stir-fry we really give it the treatment it deserves! As with many tofu recipes, the trick for this dish is to rid the tofu of excess moisture. Because no one likes soggy tofu! Then we fry it up real nice or bake it in the oven. Once fried or baked crispy,  we toss the tofu cubes in a super irresistible sweet and sour sauce and some sauteed veggies. DONE! Serve it up on a fresh bed of rice like I did, on quinoa or mashed potatoes, or on top of some cooked veggies or cauliflower rice! MORE DELICIOUS TOFU RECIPES FROM THE BLOG: MORE BAKED TOFU - Crispy Breaded Tofu - Chili Garlic Baked tofu - Spiced Baked tofu for Butter Tofu - Orange Tofu - Cajun Tofu - Peanut Butter Tofu  PAN FRIED TOFU - Curried Tofu for Banh Mi - Sticky Sesame tofu - Palak Tofu Paneer - Tofu Lalabdar - Tofu with Creamy Tomato ginger sauce Continue reading: Sweet Sour Tofu Veggie Stir FryThe post Sweet Sour Tofu Veggie Stir Fry appeared first on Vegan Richa.

Sweet and Sour Spicy Karela (Bitter Melon )

April 20 2021 Manjula's kitchen 

Sweet and Sour Spicy Karela (Bitter Melon ) (adsbygoogle = window.adsbygoogle || []).push({}); Print Sweet and Sour Spicy Karela, Bitter Melon .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits. This was one of my favorite side dish specially for school lunch box, Karela rolled up with left over Puri or Paratha from previous day, tasted delicious. We also enjoyed this sweet and sour karela as a side dish with Toor Dal and Rice. This is multi flavor healthy side dish this can also be serve as a condiment. Enjoy! This recipe will serve 4 Course Chutney Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 people EquipmentCalphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware Stainless Steel Precision Pierced Colander Strainer Calphalon Nylon All Purpose Turner Ingredients4 cup sliced bitter melon karela 1 1/­­2 tsp salt divided 1/­­2 tsp turmeric haldi 3 Tbsp oil 1 tsp cumin seeds jeere 2 1/­­2 Tbsp coriander powder dhania 1 Tbsp fennel seed powder saunf 1 tsp red chili powder lal mirch 1 1/­­2 Tbsp mango powder amchoor 2 Tbsp sugar 1/­­2 cup water InstructionsRemove the top and bottom caps from karela. Slice them long ways and remove the seeds, save half the seeds, and discard other half. Slice them in thick pieces, I like to slice them in diagonal. Cook the karela with 2 cups of water, with 1/­­2 teaspoon of salt and 1/­­2 teaspoon of turmeric over medium high heat. Cook for about 8 minutes until karela is soft and tender but not mushy. Drain the water and wash the boil karela 2-3 times changing water and squeeze the karela. In a frying pan heat the oil over medium high heat. Oil should be moderately hot add cumin seeds as cumin seeds crack add karela and sprinkle remaining 1 teaspoon of salt. Stir fry for about 4 minutes over medium heat. Add all the spices, coriander, fennel powder, red chili powder and mango powder stir for one minute. Add 1/­­2 cup of water mix and cover the pan and let it cook over low medium heat for about 4 minutes. Add sugar and stir for about a minute sugar will be lightly caramelize. Notesboiling the bitter melon with salt and turmeric help taking out some bitterness from Karela (bitter melon). Also washing karela changing water also help taking out some more bitterness. Still karela will be bitter. Sweet and Sour Karela can be refrigerated for two weeks. Enjoy sweet and Sour Karela, with Paratha, Puri, Toor Dal, Rice, Sooji Ka Halwa The post Sweet and Sour Spicy Karela (Bitter Melon ) appeared first on Manjula's Kitchen.

Khasta Kachori Besan

April 2 2021 Manjula's kitchen 

Khasta Kachori Besan (adsbygoogle = window.adsbygoogle || []).push({}); Print Khasta Kachori Besan .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic. This recipe will make 12 kachories and will serve 4. Course Appetizer Cuisine Indian Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 4 people IngredientsFor Dough1 cup All Purpose flour plain flour or maida 1/­­4 tsp salt 2 Tbsp oil 1/­­3 cup lukewarm water For Filling 1/­­2 cup besan 2 Tbsp oil 1 tsp fennel seeds coarsely grinded saunf 2 tsp coriander seeds coarsely grinded dhania 2 tsp red chili flakes 1 tsp mango powder amchoor 1/­­8 tsp asafetida hing 1/­­2 tsp salt adjust to your taste 1/­­4 tsp dry ginger powder InstructionsTo make dough.In a bowl mix the flour, salt and oil rubbing together, this help making crust crispy. Add the warm water slowly dough should be firm, let the dough sit for at least 10 minutes. In mean time we can make the filling. To make fillingHeat the oil over low heat add besan and all the spices for filling fennel, coriander, red chili, mango powder, ginger powder, asafetida, and salt. Roast the besan over low heat stirring continuously, for 2-3 minutes until spice mix becomes aromatic. Turn of the heat and take out the mix in a bowl add about 3 tablespoons of warm water and mix it well, this will make sticky dough and let it sit for five minutes. Besan will absorb the water and will become crumbly. To make the KachorisTake the dough and knead it for a minute. Divide the dough in twelve equal parts. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges. Mold the dough into a cup and place about 1-1/­­2 teaspoons of 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. Set the filled ball on a flat surface with the seam facing up. Roll it pressing with your palm evenly, in about three inches in diameter. 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. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy. NotesKachories can be stored for at least a week in an airtight container. If kachories get soft warm up the kachoris in an oven on 200-degree F for about 7 to 10 minutes, this will bring back the freshness and crispness. Serving Suggestion: Serve the Khasta Kchories plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum, Boondi Raita The post Khasta Kachori Besan appeared first on Manjula's Kitchen.

Sheet Pan Ratatouille with Polenta

March 17 2021 Vegan Richa 

Sheet Pan Ratatouille with PolentaThis bright and colorful Baked Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner. Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce. This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! Its so easy, its healthy and it’s versatile. You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast! Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you wont tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast. The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil,  herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible. Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it! MORE VEGGIE GOODNESS FROM THE BLOG, - Peanut Butter Roasted Cauliflower Bowl. GF - Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF - Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Chili Garlic Tofu Bowl with Vermicelli. GF Continue reading: Sheet Pan Ratatouille with PolentaThe post Sheet Pan Ratatouille with Polenta appeared first on Vegan Richa.

Coconut Paratha

February 22 2021 Manjula's kitchen 

Coconut Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Coconut Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Coconut Paratha is a delicacy, I make parathas with so many different fillings, but I will say this is very different from others. Coconut Paratha can be served with the main meal, but one can also enjoy this as a snack with a hot cup of chai. One day, my younger sister Kumkum, who is an excellent cook, called me from India and told me that I must try this coconut paratha, that I will love it. So, in fact, this is her recipe. She is also a big help who I can call when I get lost with the new recipes I am trying. She always has good suggestions. This paratha has a complex flavor. Usually, stuffed parathas are not very thin, but coconut paratha is very thin and mildly spiced. They taste best when they are served hot. The paratha is crispy from outside and its inside filling has a different texture that is well balanced. Coconut parathas also taste as delicious when they are served at room temperature with pickle. This recipe will make 8 parathas. Course Bread Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 8 parathas IngredientsFor Dough1 cup whole wheat flour 2 Tbsp oil 1/­­4 tsp salt For filling 1/­­4 cup coconut powder 1/­­4 cup milk 1/­­2 cup milk powder 1/­­4 tsp salt 1/­­4 tsp red chili powder 2 tsp sugar Also Need 1/­­4 cup whole wheat flour for rolling. 4 Tbsp oil for cooking paratha InstructionsMaking DoughMix flour, salt, and oil, add the water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover it. Let the dough rest at least ten minutes. FillingIn a microwave bowl mix coconut powder, milk powder, and milk together, (dont use a very small bowl, otherwise the milk will boil out of the bowl). Microwave for 1 minute, Mix it well. Mix should be moist. If mix is very soft microwave again for few more seconds. Mix should still be white in color. After the mix cools off add salt, sugar, and red chili powder and mix it well. Making ParathaDivide the dough into eight equal parts and form into balls. Roll the dough balls into a 3 circle. Place one tablespoon of filling in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes. Press the filled ball lightly on dry flour from both sides. Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle. 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. 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 a few seconds, drizzle a half teaspoon of oil over the paratha. Flip the paratha and put again a half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help the paratha to puff. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. They will be soft as they cool off. Notes - 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 six to seven days or frozen for up to a month. Reheat using a skillet or oven. - They also taste great at room temperature.   Serving Suggestions Serve Paratha with Sweet and Sour Guava Curry, Spicy Squash - Kaddu Ki Subji, Mango Pickle The post Coconut Paratha appeared first on Manjula's Kitchen.

Paneer Tomato Curry

January 29 2021 Manjula's kitchen 

Paneer Tomato Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Paneer Tomato Curry .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Paneer tomato curry is a delicious and sophisticated side dish. My husband, who enjoys paneer dishes in every form, asked me to make a paneer dish, which is different than what I have made before. It should not be creamy. So, I decided not to add cream or nuts. Also, as per Alexs request, I did not add spinach. After trying to make a new recipe, I landed on Paneer Tomato Curry. Alex really enjoyed this. I knew this was a hit with him because he cleaned up the entire plate. You all know he is my videographer, so this was the next recipe he wanted me to make.I have done many paneer recipes. They all are starting to look the same. In this recipe the paneer is first grilled and then simmered in tomatoes. This is an amazingly simple and quick recipe and is very satisfying. Hope you give this recipe a try and enjoy! Recipe will serve 4. Course Side Dish Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Servings 4 people Ingredients3 cups tomatoes cut into large pieces, I used 4medium tomatoes. 6 oz paneer cut into about 1/­­4 inch thick and 1-1/­­2 inch long 1/­­4 bell pepper cut into thin slices. 2 Tbsp oil divided. 1 tsp cumin seeds jeera 1/­­8 tsp asafetida hing 2 Tbsp thinly sliced ginger 2 tsp coriander powder 1/­­4 tsp turmeric haldi 1/­­2 tsp red chili powder 1 tsp sugar 1 tsp salt 1/­­2 tsp garam masala InstructionsHeat one tablespoon oil over low medium heat in a flat saucepan, spread the paneer pieces and grill them for one side till they are golden brown. Take them out from the pan and set aside. In the same pan add the remaining oil. Wait until oil is moderately hot add cumin seeds as the cumin seeds crack add asafetida and sliced ginger, stir fry them for about 30 seconds. Add bell pepper and stir fry them for about half a minute add coriander powder, turmeric and red chili powder and stir. Next add tomatoes, salt, and sugar, cook them stirring for about 2-3 minutes tomatoes should be just tender add paneer and cook for about 5 minutes stirring occasionally. Paneer should be covered with spices and tomatoes should be still not mushy, you should be able to see tomato pieces. Turn of the heat sprinkle the garam masala and stir. Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan. NotesPaneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan. The post Paneer Tomato Curry appeared first on Manjula's Kitchen.

Palak Kadhi (Spinach Ki Kadhi)

January 21 2021 Manjula's kitchen 

Palak Kadhi (Spinach Ki Kadhi) (adsbygoogle = window.adsbygoogle || []).push({}); Print Palak Kadhi, Spinach Ki Kadhi .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Palak Kadhi is a tasty side dish. It is spinach cooked with yogurt and besan (gram flour) and mildly spiced. I think Kadhi is one of the most enjoyed dishes all over India. Kadhi is made in so many ways in different parts of the country. One main ingredient remains the same: besan. At my house, kadhi was made thick and with dumplings. In Gujarat, Kadhi is made very watery and taste like sweet and sour soup. I enjoy the dishes which are made using besan. Palak Kadhi has become a comfort side dish for us. It is easy to make and can be served with any meal. This recipe will serve 2. Course Side Dish Cuisine Indian Prep Time 5 minutes Cook Time 30 minutes Total Time 35 minutes Servings 2 people Ingredients2 Tbsp besan gram flour 1/­­2 cup yogurt curd or dahi 1 cup spinach leaves finely chopped, palak 2 Tbsp oil 1 whole red chilies sabut lal mirch 1/­­2 tsp cumin seeds jeera 1/­­4 tsp fenugreek seeds mathi dana 1/­­8 tsp asafetida hing 1/­­4 tsp turmeric haldi 1/­­4 tsp red chili powder lal mirch 1/­­2 tsp salt namak InstructionsMix besan, turmeric with yogurt until smooth, this should be lump free. Add 2 cups of water slowly and mix well. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida. When the cumin seeds crack, turn off the heat and add fenugreek seeds, and whole red chili. Stir for a few seconds, add red chili powder. Add spinach and stir for a minute. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil. Add salt. Turn the heat to medium low. Let the kadhi cook for about 20-35 minutes, stir occasionally. If needed to adjust thickness, add more water. Kadhi should be a pourable consistency. NotesIf you like Kadhi, you will enjoy other versions of Kadhi also: - Kadhi Pakoras - Sindhi Kadhi - Gatte Ki Kadhi - Kachori with Kadhi The post Palak Kadhi (Spinach Ki Kadhi) appeared first on Manjula's Kitchen.

Vietnamese Curried Tofu Noodle Bowl Recipe

July 29 2021 Vegan Richa 

Vietnamese Curried Tofu Noodle Bowl RecipeTuck into a Vietnamese Curried Tofu Noodle Bowl – so fresh and delicious. Rice noodles and quick-pickled vegetables topped with pan-fried sweet and salty curried tofu, drizzled with a spicy maple lime dressing. These Vietnamese inspired Curried Tofu Noodle Bowls are perfect for when you want a fresh and light healthy meal. Which for me is every day during summer! These colorful vegan bowls are a cross between a Vietnamese Noodle Salad and a curry tofu bowl as they feature cooked cold vermicelli rice noodles, pan-fried curried tofu, lettuce, and veggies, and a refreshing spicy maple lime dressing. Even though there are several elements to making a tofu noodle bowl, there is very little work involved. We just want to remember to press the tofu! Marinating it is not necessary as we simply pan-fry the pressed tofu wedges along with a sweet and salty curry sauce. The pickled veggies can be made in advance and stored in the fridge. The pickling process is super easy. In fact, they are done in an hour or two and last weeks when stored in the fridge. Make lots because they are the perfect side dish to burgers and an amazing addition to all your favorite bowls. MORE DELICIOUS TOFU RECIPES FROM THE BLOG: MORE BAKED TOFU - Crispy Breaded Tofu - Chili Garlic Baked tofu - Spiced Baked tofu for Butter Tofu - Orange Tofu - Cajun Tofu - Peanut Butter Tofu  PAN FRIED TOFU - Curried Tofu for Banh Mi - Sticky Sesame tofu - Palak Tofu Paneer - Tofu Lalabdar - Tofu with Creamy Tomato ginger sauce Continue reading: Vietnamese Curried Tofu Noodle Bowl RecipeThe post Vietnamese Curried Tofu Noodle Bowl Recipe appeared first on Vegan Richa.

Thai Green Curry Stir-Fry Noodles

June 10 2021 Vegan Richa 

Thai Green Curry Stir-Fry NoodlesReady in under 30 minutes, these Vegan Thai Green Curry Noodles are the perfect simple weeknight dinner recipe. Theyre naturally vegan, packed with veggies, fragrant with flavor, and pair perfectly with any plant-based protein you want to add.  No need for store-bought curry paste! These Thai Green Curry Noodles with tofu are perfect for when you are craving exciting Thai flavors but also want the comfort of a bowl of noodles. A steaming bowl of Thai rice noodles tossed in a homemade quick coconut milk green curry sauce! What’s not to love!? I love Green curry for its balanced flavors. There’s chili, of course, but also ginger, lime, and garlic, and all those flavors are SO up my alley. I took a shortcut by making a simplified coconut milk-based green curry sauce in the blender. An easy yet flavorful green curry sauce. If you happen to have some lemongrass, feel free to add to the mix. If you’re really pressed for time, a Thai curry paste blended with coconut milk will do the trick. But even if you use store-bought green curry paste I would recommend you to wake it up a bit by adding in fresh garlic, ginger, and cilantro. It will taste so much fresher. Besides the amazing Asian flavors, I really love this easy vegan noodle recipe because of how simple it is to throw together on any given busy weeknight. The whole noodle dish is made completely from scratch in under 30 minutes! Let’s do this! More quick meals from the blog - 1 pot Peanut Butter Noodles and Veggies GF - Lo Mein Noodles. GF option - Sweet And Sour Chickpeas and Broccoli GF - Kung Pao Lentils GF - Lentils & Veggies in Thai Peanut Sauce GF Soy-free - Sticky Sesame Ginger Tofu and Veggies. GF - Curry Ramen with Miso Maple Lentils. GF Continue reading: Thai Green Curry Stir-Fry NoodlesThe post Thai Green Curry Stir-Fry Noodles appeared first on Vegan Richa.

Here’s Where to Find the Best Vegan Food at Disneyland

June 2 2021 Vegetarian Times 

Here’s Where to Find the Best Vegan Food at Disneyland From Impossible chili fries to Dole Whip The post Here’s Where to Find the Best Vegan Food at Disneyland appeared first on Vegetarian Times.

Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing

May 8 2021 Vegan Richa 

Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo DressingThis Sheet Pan Cheeseburger Veggie Dinner served with creamy homemade garlic mayo dressing will turn into a family favorite in no time! Great for meal prep – Make lots and save some for lunch the next day! All the flavors of a cheeseburger incorporated into one big, filling veggie sheet pan dinner -meet my Sheet Pan Cheeseburger  Vegetable Bake. We have healthy veggies, we have plant-based protein thanks to tofu and chickpeas, we have all those burger flavors like ketchup, bbq sauce, and burger spices. AND,  we have a creamy dreamy vegan garlic mayo that we drizzle on top to take this sheet pan cheeseburger from good to OMG delicious! Make lots have have leftover for lunch the next day! This bowl is Glutenfree. Use Nutfree cream or vegan Mayo tk make it Nutfree! MORE VEGGIE GOODNESS FROM THE BLOG, - Peanut Butter Roasted Cauliflower Bowl. GF - Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF - Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Chili Garlic Tofu Bowl with Vermicelli. GF Continue reading: Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo DressingThe post Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing appeared first on Vegan Richa.

Sweet Potato Chaat (Shakarkandi)

April 23 2021 Manjula's kitchen 

Sweet Potato Chaat (Shakarkandi) (adsbygoogle = window.adsbygoogle || []).push({}); Print Sweet Potato Chaat, Shakarkandi .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } I have been wanting to make a sweet potato chaat (Shakarkandi Chaat) for some time now. It's a savory and flavorful chaat, which also happens to be a very popular Delhi street food. I have tried to make this recipe many times but never quite perfected it! Last weekend I had the honor of being a guest judge for a cooking contest which was conducted virtually over Zoom! The contest was for the best air fryer recipe. The winner of this contest, Rashmi Sabjur, happened to make an eggplant chaat. While she was discussing her creative recipe, I got the idea of making a sweet potato chaat in the air fryer. Many people ask me how I am inspired to come up with new recipes…well the answer is people like Rashmi, and of course you all, my viewers! Traditionally, sweet potatoes are cooked over coal, cut into small pieces, and drizzled with lemon juice and spices to make it delicious and flavorful. This spicy chaat is also had a nice crunch. Try this recipe out soon! A special thank you to Rashmi for inspiring me to perfect sweet potato chaat! This recipe is also vegan. This recipe will serve 6. Course Appetizer Cuisine Indian Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 6 people EquipmentCuisinart TOA-60 Convection Toaster Oven Airfryer Reynolds Kitchens Pop-Up Parchment Paper Sheets Ingredients1 large sweet potato sliced in thick rounds For Batter1 1/­­2 Tbsp all purpose flour plain flour, maida 1 1/­­2 Tbsp corn starch corn flour or arrowroot powder 1/­­2 tsp salt 1/­­4 tsp black pepper 1/­­3 cup water approx Oil spray For Breadcrumbs 1/­­2 cup bread crumb plain unflavored 1/­­2 salt 1/­­4 black pepper For Garnishing 1/­­4 cup whipped yogurt 2 Tbsp hari cilantro chutney 1/­­4 cup tamarind chutney For Garnishing (optional)lemon juice sprinkle over chaat chaat masala powder green chili finely chopped ginger finely chopped InstructionsUse a large, sweet potato. Wash and peel and slice them in rounds of about 1/­­4 inch thick. Keep aside. In a bowl take breadcrumbs, add 1/­­2 tsp salt and 1/­­4 tsp black pepper, and mix it all well. In another bowl mix all-purpose flour, corn starch, 1/­­2 tsp salt, and 1/­­4 tsp black pepper. Add the water slowly and make it into a thick batter. I used about 1/­­3 cup of water. I am using parchment paper over air fryer baking tray oil the parchment paper. Coat both sides of a sweet potato slice in the flour batter and then in the breadcrumb mixture. Shake off any excess breading and transfer the sweet potato slices to an airfryer baking sheet. Repeat with the remaining sweet potato slices. Spray the slices with oil. Bake in air fryer for 10 minutes (on 325-degree Fahrenheit). Then turn the sweet potato slices and bake it again for 10 minutes. Maybe you will have to adjust the time and temperature according to your air fryer. The sweet potatoes will have a nice crunch. You may serve them hot or at room temperature with your favorite garnishing. I prefer with yogurt and chutney. NotesServing Suggestions Sweet potatoes have nice crunch, my favorite way to serve this chaat, is to drizzle with yogurt, little cilantro chutney and top it with tamarind chutney if you like hot and spicy sprinkle with finely chopped green chilies and ginger. I have done cilantro chutney and tamarind chutney recipes earlier; you can find these recipes on my website. You will also enjoy some of these vegan and gluten free recipes: Zucchini Lentil Pakoras, Vegan Rice Kheer (Payasam), Apple Banana Pakora, Bhajia, Fritters, Methi Bajra Paratha (Millet Bread) The post Sweet Potato Chaat (Shakarkandi) appeared first on Manjula's Kitchen.

Green Chili Enchilada Soup

April 11 2021 Vegan Richa 

Green Chili Enchilada SoupThis one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor! This green chile enchilada soup recipe has everything you love about green enchiladas – the smoky heat of the green chiles, the Mexican spices, the creaminess and obviously the cheese. As this is a chicken-less enchilada soup, we add some soy curls in lieu of chicken as our protein. Otherwise, we rely on staple Mexican ingredients, such as rice, corn! I love the comforting creaminess the white beans add to this stew. Nutritional yeast adds the cheesy taste, but we also add some shredded cheese on top to finish this off. The secret to the creaminess of this vegan enchilada soup is a quick cashew cream which adds a nice richness to the soup and thickens it along with the rice. However, for those of you who are allergic, I listed a nut-free version in the tips section. I like finishing this Vegan Mexican soup off with some shredded cheese and some thinly sliced green chiles. Other great additions would be a fresh squeeze of lime, some sliced avocado, more vegan cheese shreds, and how about crushed tortilla chips? It will be hard to just have one bowl of this delicious vegan soup. More Vegan Soup recipes - Turkish lentil soup, - Turmeric Laksa Curry Soup - Indian Spiced tomato Soup, - Broccoli Slaw Soup, - Minestrone - Mushroom chickpea greens soup. Continue reading: Green Chili Enchilada SoupThe post Green Chili Enchilada Soup appeared first on Vegan Richa.

Punjabi Aloo Paratha

March 26 2021 Manjula's kitchen 

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

Zucchini Lentil Pakoras

February 25 2021 Manjula's kitchen 

Zucchini Lentil Pakoras (adsbygoogle = window.adsbygoogle || []).push({}); Print Zucchini Lentil Pakoras .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } As pakoras are one of the most welcoming snacks all over India. It is a popular street food. Everyone has their own favorites and there are countless recipes. Pakoras are a very comforting snack especially when it is cold, and it is raining. Here, we are experiencing both and I am wishing for pakoras with a hot cup of chai, blanket and a good TV show or movie. In a particular magazine, I saw a fusion pakora recipe. Instead of using traditional beasn batter, the chef had used red lentil batter. Several times, I have used moong dal batter, but I never even thought about using red lentil. I was ready to give it a try with another pakora recipe using lentil batter. I made some changes and added chopped ginger that added a nice kick to the pakoras. They turned out to be mouthwatering appetizers: 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. These pakoras have a different crispness but are very delightful. Give these pakoras a try and enjoy! These Pakoras are also vegan and gluten-free. This recipe will serve 4. Course Appetizer Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 people Ingredients1 cup red lentils washed masoor dal 1 zucchini medium sized, cut into thick rounds 2 Tbsp green chili chopped 2 Tbsp ginger finely chopped 2 Tbsp cilantro chopped 1 1/­­2 tsp salt adjust to taste 1/­­2 tsp red chili powder Pinch of baking soda 2 Tbsp corn starch InstructionsSoak red lentil at least for 1hours or more. Pet dry zucchini slices and keep aside. Blend dal to smooth batter, using just enough water needed to blend. To make Pakora batter add corn starch, salt, chili powder and salt together, mix it well, whipping for few seconds. Add all the other ingredients to the batter, ginger, green chili, cilantro and mix all the ingredient well. Batter should be consistency of pancake mix, if needed add little 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 one drop of batter in the oil. The batter should come up but not change color right away. Dip the zucchini slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop into the frying pan. Fry the pakoras in small batches, not overlapping. The pakoras will take about 4-5 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy. Left over batter, place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown. The crispy, delicious pakoras are now ready to serve. I like to serve these both pakoras side by side. NotesServing Suggestions - Serve with Peanut chutney, Rhubarb Chutney, Mint Chutney - my favorite is taking 1 tablespoon mint chutney and mix with 1/­­4 cup of yogurt. The post Zucchini Lentil Pakoras appeared first on Manjula's Kitchen.

Vegan Lentil, Apple & Pecan Stuffed Butternut Squash

February 12 2021 Vegan Richa 

Vegan Lentil, Apple & Pecan Stuffed Butternut SquashVegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! Even though it’s February already I am still craving all things squash and pumpkin! And trust me, you too will love this easy Stuffed Butternut Squash recipe all fall and winter long. It’s a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, apples, onions and pecans. It’s seasoned with plenty of spices and herbs and baked inside a halved butternut squash making for a beautiful presentation. Obviously this is a great healthy vegan meal for Christmas, Thanksgiving but really any dinner that calls for an eye-catching main. I love me a hearty and meaty main dish that is meat-free (obviously). And this lentil stuffed butternut squash is a great way to show your family and friends that plant-based recipes can be incredibly satisfying. Nobody’s gonna leave the table hungry here and we don’t compromise on flavor either. The apple, pecan and lentil filling is wonderfully savory and packed with such incredible flavor thanks to fennel seeds, sage, thyme and rosemary. Thanks to the brown lentils, the filling honestly tastes and feels a bit meaty, and sausagey which is crazy because theres not even any meat substitute in it. More Vegan Butternut Squash recipes: - Vegan Butternut Squash Stuffed Shells - Butternut Squash Carbonara - Squash & Red Lentil Curry  More Vegan Fall & Winter recipes: - Jalape?o Cornbread chili Casserole  - Pumpkin Mac and cheese Bake  - Vegan Pumpkin Sage Biscuits - Easy Pumpkin Cornbread - Pumpkin Sage pasta with Crisp Sage Continue reading: Vegan Lentil, Apple & Pecan Stuffed Butternut SquashThe post Vegan Lentil, Apple & Pecan Stuffed Butternut Squash appeared first on Vegan Richa.

Mango-Chili Tofu Stir-Fry (Vegetarian, Vegan)

January 28 2021 Oh My Veggies 

Mango-Chili Tofu Stir-Fry (Vegetarian, Vegan) This post originally appeared as a guest post on Better Homes & Gardens! Im a pretty big fan. So I was super excited when they invited me to take one of their popular recipes and make it meatless for my readers.

Aloo Palak (Spinach with Potatoes)

January 6 2021 Manjula's kitchen 

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


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