chutney - vegetarian recipes

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Impossible Meatless Kefta with Tamarind Chutney

Whole Wheat Pasta with Broccoli Pesto

Paneer momos recipe | paneer momo | veg paneer momos










chutney vegetarian recipes

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge

March 11 2019 Meatless Monday 

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire ChallengeOn Monday, March 4, three finalists competed to be crowned the New York Restaurant Show Meatless Monday Rapid Fire Champion . Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. For the first time since Rapid Fire challenged chefs in 2016, three female chefs went head-to-head to prove that they had the best Meatless Monday dish. The competition was judged by a panel of experts including Maria Loi , Chef, Cookbook Author and Healthy Lifestyle Expert, Peggy Neu , President, The Monday Campaigns, Gennaro Pecchia , Partner, @aosbysosa /­­ Co-host @rolandsfoodcourt @siriusxm and Fabio Viviani , Chef, Culinary Personality, Restaurateur, Cookbook Author. The three finalists were: o Lisa Sereda, Executive Chef, Wine Time o Heidi Liv Tompkins, Co-Founder, CFO, Product Development Manager, Heidi’s Health Kitchen o Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, Gentry Park Orlando . Chefs had 20 minutes to prepare their dishes, discussing the ingredients, flavors, and health benefits. Chef Heidi took home the victory with her Mock Tuna Salad in Lettuce Wrap, drizzled with Yum-Yum Ginger Sauce. This dish, like all dishes at Heidis Health Kitchen is both raw and plant-based. The tuna taste comes from two types of seaweed and a vegan fysh sauce. Remarkably, both the taste and texture resembled tuna so closely that some of the judges couldnt believe it. Chef Heidi Tompkins is the Lead Product Developer, CFO, and Co-Founder of Heidis Health Kitchen . Ivan J. Raj, her Partner and Co-Founder, served as her sous-chef at the competition. Heidi has years of sales and marketing experience, coupled with a personal passion for wellness through the development of healthful foods.  She wrote her first cookbook when she was just eight years old! For the last four and a half years, through Heidis Health Kitchen, Heidi and Ivan have offered free monthly cooking classes in NYC, as well as a monthly pop-up restaurant serving raw plant-based foods. Heidis goal is to incorporate the highest form of nutrition, along with taste and texture for everyone who goes Meatless Monday! Try Heidis Raw Mock Tuna recipe, as well as the other two finalists recipes, below. Chef Heidi’s Raw Mock Tuna Lettuce Wrap Chef Patricia’s Impossible Meatless Kefta with Tamarind Chutney Chef Lisa’s Walnut Meat Stuffed Pepper   Interested in starting a Meatless Monday program? Learn how to bring Meatless Monday to your restaurant here or to your foodservice establishment here . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge appeared first on Meatless Monday.

Impossible Meatless Kefta with Tamarind Chutney

March 11 2019 Meatless Monday 

Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta. This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando . Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Chef’s note: This is a vegan and gluten free dish. I use a little Quinoa flour to help keep the Kefta to bind when making a large batch.   Serves 4 - Ingredients - 16 oz. Impossible Burger(R) (or Beyond Burger(R)) - 1 tablespoon coriander mint chutney (recipe below) -  1/­­4 cup tamarind date chutney (recipe below)   - Coriander Mint Chutney - 1/­­8 cup fresh mint* - 2 cups cilantro -  1/­­4 cup onion -  1/­­2 teaspoon toasted coriander seeds - 1 tablespoon fresh crushed garlic - 1 tablespoon fresh minced ginger - 2 tablespoons fresh lemon juice - 2-3 tablespoon water or as needed to make the chutney of a pesto consistency - 1 teaspoon cumin seeds toasted - 1 Tablespoons diced jalape?o - Salt and pepper to taste - *Use up to 1/­­2 cup, depending on your preference for mint in savory dishes.   - Tamarind Date Chutney - 1/­­2 cup tamarind paste - 1 cup dates pitted - 1 cup apple juice - 2 c water or vegetable stock -  1/­­2 teaspoon cumin - 1 Tablespoon Garam Masala -  1/­­2 teaspoon chili powder -  1/­­2 teaspoon coriander -  1/­­2 teaspoon fresh ground ginger - 1 teaspoon fresh crushed garlic - 1 teaspoon salt - 1/­­4 cup coconut milk solids - 1 teaspoon Coconut oil   - Carrot Achar - 1 pound carrots - 1 Tablespoon whole cardamom pods - 1 teaspoon whole black peppercorn - 1 each cinnamon stick - 3 each bay leaves -  1/­­2 teaspoon mustard seeds -  1/­­2 teaspoon coriander seeds -  1/­­2 cup Late Harvest Riesling Vinegar (or sweet vinegar) - 1 cup water -  1/­­4 cup honey -  1/­­4 cup white vinegar - 1 whole cucumber   Instructions 1. Preheat the oven to 375° F. 2. Mix defrosted Impossible Burger(R) or Beyond Burger(R) with one tablespoon of the mint chutney (see below). Roll the mixture into round keftas (oblong meatballs). 3. Place keftas on greased on a baking sheet, and bake at 375° F for 8-10 minutes. 4. Serve with tamarind chutney (see below. 5. Plate with carrot achar (see below).   Coriander Mint Chutney 1. Toast coriander seeds. 2. Cut the stems away from the cilantro and discard stems. 3. Pull the mint from the stems. 4. Place all ingredients in food processor and blend until consistency of pesto. 5. Add a small amount of water to gain the consistency desired.   Tamarind Date Chutney 1. In a saucepan, heat the coconut oil and add spices, garlic, ginger, apple juice, water/­­vegetable stock, dates, and tamarind paste. 2. Cook on a low heat, stirring constantly. 3. Remove from heat and strain the paste through a fine screen to remove any unwanted tamarind seed debris. 4. Add the coconut solids or a small amount of coconut milk. 5. Season with salt to taste.   Carrot Achar 1. Peel carrots and use a mandolin to cut into long thin strips. 2. Lightly toast the spices in a dry pan over medium heat. 3. Wrap the spices in a cheese cloth to create a spice sachet. 4. Mix water, sugar, salt, and vinegar. 5. Add the spice sachet and bring the mixture up to a simmer. 6. Before the mixture starts to boil, remove from heat and add the fresh carrots. 7. Let stand for 1 hour. 8. Place in a container and chill. 9. Leave the spice sachet in the liquid for best flavor. The post Impossible Meatless Kefta with Tamarind Chutney appeared first on Meatless Monday.

Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney

March 8 2019 Oh My Veggies 

I think red lentils might just be the least appetizing food you can cook. Well, visually, at least. When you cook split lentils, they fall apart--kind of like split peas in split pea soup. I spent a lot of time trying to think of ways to make curried red lentils look attractive, but sometimes you just have to let curried red lentils be curried red lentils. You do you, lentils! You do you. So they’re not pretty, but I assure you, these Curried Red Lentil & Quinoa Bowls are delicious. I had the curried red lentil recipe in my pocket for a while and I just wasn’t quite sure what to do with it. I tried serving it over cauliflower steaks, but that was kind of weird. Serving it over quinoa is much better! It also makes this recipe a great source of protein--the quinoa has 6 grams per serving and the lentils have 10. Because I used Madras curry powder in this recipe instead of sweet, the lentils are a little bit spicy. You can add a dollop of Greek yogurt to your bowl to cool it down a bit, or make a batch of Cilantro-Mint Chutney. I love […]

How to Save The Chutney

February 28 2019 Manjula's kitchen 

How to Save The Chutney Chutney are a big part of the condiments that I serve and I always like to keep them handy since they have long shelf life. These chutneys are used as an extra source of flavor with many appetizers, snacks, and chaat (whether it be sweet, sour,spicy, etc.). They are great to have readily available, because it makes life so easy when preparing a large menu, especially when you are in mood to have something spicy or when you make a sudden plan to entertain family or friend for afternoon tea. You can easily take any kind of dry snacks that you have on hand, even boiled potatoes, chickpeas, or crackers and turn them into a mouth-watering treat. These two chutneys, in my opinion, are a staple to every household preparing Indian food. I have their recipes on my website. Tamarind Chutney This chutney can be refrigerated for months. I like to make it thick in texture so that I can adjust the thickness of the chutney depending on what I am using it for. This exotic, sweet and sour chutney and can be called the ketchup of the east! This is delicious as a dipping sauce for French fries, as a spread over crackers, or even as a zesty addition to a rice dish. You really can never go wrong with it. Cilantro Chutney I prefer to prepare this in a large quantity in advance and freeze it in ice cube trays. You can store the frozen cubes in a zip-lock plastic bag. When you ready to serve, defrost as many cubes of chutney as needed. And after so many years, I have finally learned how to keep the vibrant green color of chutney. When blending the chutney, use crushed ice to blend instead of room temperature water; I was amazed by the difference it makes. Keep looking out for my blogs because I will continue sharing the tips I have learned over the years. It might just solve the one problem you could not figure out. The post How to Save The Chutney appeared first on Manjula's Kitchen.

tamatar ki chutney recipe | tamatar ki chatni | tomato ki chatni

February 6 2019 hebbar's kitchen 

tamatar ki chutney recipe | tamatar ki chatni | tomato ki chatnitamatar ki chutney recipe | tamatar ki chatni | tomato ki chatni with step by step photo and video recipe. chatni or condiment recipes are very essential to many indian households. there are myriad ways of making these chutney recipes, yet we crave for something different each and every time. one such easy and simple chutney recipe is tamatar ki chutney recipe made with ripe tomatoes and dry indian spices. The post tamatar ki chutney recipe | tamatar ki chatni | tomato ki chatni appeared first on Hebbar's Kitchen.

ram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhi

January 20 2019 hebbar's kitchen 

ram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhiram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhi with step by step photo and video recipe. delhi street food or chaats recipes are famous for its flavour and taste. there are several different types of chaat recipes started in the smaal delhi streets but has taken over the entire india. one such chaat recipe from the delhi streets is the savoury ram ladoo served with spicy green and tamarind chutney. The post ram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhi appeared first on Hebbar's Kitchen.

Dal Pakwan Chaat

January 5 2019 Manjula's kitchen 

Dal Pakwan Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Dal Pakwan Chaat This recipe is a little twist to an authentic breakfast delicacy in Sindhi homes. This style of serving makes this dish perfect for a gathering. I was inspired to do this recipe from when this was served to me in Jaipur while I was visiting my daughter-in-law family. For Pakwan - 1 cup all-purpose flour (maida, plain flour) - 1/­­4 cup fine sooji (samolina) - 2 Tbsp oil - 1/­­4 tsp salt - 1/­­4 tsp cumin seeds (jeera) For Dal - 3/­­4 cup chana dal (bengal gram) - 2 Tbsp oil - 1 tsp cumin seeds (jeera) - 1/­­2 tsp salt - 1/­­2 tsp turmeric (haldi) - 1 Tbsp ginger chopped - 1 green chili chopped - 1/­­4 tsp black pepper - 1/­­4 tsp garam masala - 1/­­2 tsp mango powder (amchoor) For Garnishing - 1/­­4 cup tamarind chutney (check the recipe on my web site) - 1/­­2 cup cucumber chopped in small pieces Pakwan, Crispy This Puries -  Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. Set the dough aside and let it sit for at least 15 minutes or longer. - Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. - Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp. Cut them in 6 pieces giving them in triangle shape. - Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly. - Fry few triangles at time not crowding them. Fry until both sides are a light golden-brown. Transfer triangles over paper towel, it will absorb the extra oil. For Dal -  Wash and soak chana dal for at least 2 hours in 3 cups of water. - Drain the water, heat the oil in pressure cooker over medium heat, when oil is moderately hot add cumin seeds. As seeds crack add dal, 2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat. - As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. - Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency. Serving Suggestion -  Serve pakwan with hot dal with drizzle of tamarind chutney, topping with cucumber. Cucumber gives them nice crunch. Notes:  After the triangle chips cool to room temperature they should be crisp. Chips can be stored in airtight container for 1 month. The post Dal Pakwan Chaat appeared first on Manjula's Kitchen.

Potato Cauliflower Patties Vegan Recipe

November 25 2018 Vegan Richa 

Potato Cauliflower Patties Vegan RecipePotato Cauliflower Patties Vegan Recipe. Easy Cauliflower croquettes, pan fried or Baked. Use up leftover Mashed Potatoes /­­ Veggies. Soyfree Nutfree.  30 mins! Can be glutenfree.   Jump to Recipe   Got leftover mashed potatoes or other mashed veggies? Make these Veggie Patties! These patties are easy and come together quickly. Prep your mashed potatoes. Lightly cook the grated cauliflower and carrots on a skillet. Combine with the mashed potatoes and herbs. Shape and bake or pan-fry! These croquettes can be served with ketchup, chutney or gravy.  I use a cookie cuter to shape these into small sturdy patties. Shape as you like. Lets make some delicious veggie patties.Continue reading: Potato Cauliflower Patties Vegan RecipeThe post Potato Cauliflower Patties Vegan Recipe appeared first on Vegan Richa.

peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde

November 19 2018 hebbar's kitchen 

peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga undepeanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde with step by step photo and video recipe. peanuts or groundnuts are heavily used in indian cuisine, particularly in western india. it is often used to make curries, chutney or even in some deep fried snack recipes. but this is a unique peanut ladoo recipe made with just 2 main ingredients, i.e groundnuts and melted jaggery. The post peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde appeared first on Hebbar's Kitchen.

bhel puri recipe | bhel poori | bhel puri chaat | bhel recipe

November 14 2018 hebbar's kitchen 

bhel puri recipe | bhel poori | bhel puri chaat | bhel recipebhel puri recipe | bhel poori | bhel puri chaat | bhel recipe with step by step photo and video recipe. indian cuisine is known for its lip smacking chaat recipes, typically served by street vendors. most of them are generally gravy or sauce based snack filled with veggies, spices and chaat chutneys. but this recipe is dry version known as bhel puri recipe or as bhel recipe made with puffed rice. The post bhel puri recipe | bhel poori | bhel puri chaat | bhel recipe appeared first on Hebbar's Kitchen.

Aam Ki Launji, Sweet And Sour Mango Chutney

November 4 2018 Manjula's kitchen 

Aam Ki Launji, Sweet And Sour Mango Chutney (adsbygoogle = window.adsbygoogle || []).push({}); Aam Ki Launji, Sweet and Sour Mango Chutney Aam Ki Launji is packed full of flavors, creating a wonderful combination of sweet, spicy, and sour. This can be used as a side dish or as a condiment. My favorite way to serve Aam Ki Launji is with stuffed parathas. This is a quick and easy recipe that adds a lot to your palette! - 2-1/­­2 cup raw cooking mango (cut into byte size pieces, I used 1 mango) - 2 Tbsp oil - 3 dry red chilies (cut into pieces) - 1/­­8 tsp asafetida (hing) - 1/­­4 tsp nigella seeds (kalonji) - 1/­­4 tsp fenugreek seeds (methi dana) - 1 tsp fennel seed (saunf) - 2 tsp coriander powder (dhania) - 1/­­4 tsp turmeric (haldi) - 1/­­2 tsp red chili powder - 1 tsp salt - 3 Tbsp sugar (use as needed) - 1/­­4 cup water -  Heat the oil in a heavy bottom pan, over low heat. When oil is just warm add all the ingredients except sugar, red chilies and asafetida, fennel seeds, nigella seeds, fenugreek seeds, coriander powder, red chili, turmeric, sugar and salt sauté for few seconds. - Add the mango cubes, mix well add about 1/­­4 cup of water mix it well cover the pan. And let it cook on a medium heat for 7-8 minutes, while stirring occasionally. - After mangoes are cooked they are soft and tender add sugar and turn off the heat and cover the pan for few minutes. - Once Aam Ki Launji is cooled, you can refrigerate. For up to a week. Notes For this recipe, raw cooking mango works the best. These mangoes are now available year around in most Indian grocery stores. You may find that sometimes the mangoes have already started ripening and the color is not white when you slice inside, but it will still work. You can also use mangoes that are not ripe enough and too sour to eat for this recipe. If you think that the mango still needs some sourness, add in mango powder. The post Aam Ki Launji, Sweet And Sour Mango Chutney appeared first on Manjula's Kitchen.

Baked Vegetable Idli

October 21 2018 Manjula's kitchen 

Baked Vegetable Idli (adsbygoogle = window.adsbygoogle || []).push({}); Baked Vegetable Idli Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. - 1 cup coarse sooji (semolina) - 1/­­2 cup yogurt (dahi, curd) - 1/­­2 cup bell pepper (finely chopped, capsicum, I am using green and yellow for color) - 1 green chili (finely chopped) - 1 piece ginger (finely grated) - 2 Tbsp cilantro (chopped, hara dhania) - 1 cup water (as needed) - 1 tsp ENO (fruit salt) - 1 tsp salt For Seasoning - 1 Tbsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) -  Preheat the oven at 350 degrees (F). - Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside. - I am using mini cupcake tray, will make 24 idli, oil it and set aside. - Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. - Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick. - Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven. - Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides. - Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom. Notes:  First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you dont cover Idlies, they will be dry and will lose the softness and texture. you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container. Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. The post Baked Vegetable Idli appeared first on Manjula's Kitchen.

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.

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.

Ragda Puri Chaat

February 26 2019 Manjula's kitchen 

Ragda Puri Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Ragda Puri Chaat Ragda Puri is a chaat dish that will leave you licking your fingers. Made with crunchy puris, ragda, and chutney, this recipe is the perfect addition to any chaat menu. This appetizer is easy to make and tastes delicious.  - 24 Puries (I am using store bought) - 1 cup vatana - 1 cup potato (boiled peeled and cubed in small pieces) - 1 tsp salt - 1 tsp black salt - 1/­­4 tsp black pepper - 2 tsp sugar - 1 Tbsp dry roasted cumin seed powder (bhuna jeera) - 1 Tbsp dry roasted coriander powder (bhuna dhania) - 2 Tbsp ginger (chopped) - 1 small green chili (chopped) - 1/­­2 cup cilantro (chopped) - 1 Tbsp tamarind chutney - 1 Tbsp lemon juice - 1 Tbsp green chili (finely chopped, optional) For Serving - 1/­­4 cup tamarind chutney (use more as needed) - 1/­­4 cup fine sev -  Wash and soak vatana in three cups of water for at least 8 hours. After soaking vatana will be about 2 1/­­2 times the volume of the original. -  Put the vatana in a pressure cooker with 2 1/­­2 cups of water. When the pressure cooker starts to steam, turn the heat down to medium and cook for 10 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Vatana should be soft and tender. I have used instant pot, because it is more convenient. - Blend cilantro, green chilies, and ginger, tamarind chutney, and lemon juice. - Mix cilantro paste and all the spices, salt, black salt, sugar, black pepper and finely chopped green chili this is optional, to boiled vatana mix the spices well. This is known Ragda. Add hot water if needed Ragda should not be very dry it should have thick gravy, Ragda thickens in consistency as it cools. - For serving, make a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle with tamarind chutney and sev. Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat. This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich . Check the recipe for Pani Puri , and Tamarind Chutney    The post Ragda Puri Chaat appeared first on Manjula's Kitchen.

poondu chutney recipe | garlic chutney | poondu satni for idli & dosa

January 21 2019 hebbar's kitchen 

poondu chutney recipe | garlic chutney | poondu satni for idli & dosapoondu chutney recipe | garlic chutney | poondu satni for idli & dosa with step by step photo and video recipe. chutney recipes are common condiments across south india made for morning breakfast. it is generally made with freshly grated coconut with other flavouring agents. but this chutney recipes is unique and is made with just garlic pods and red chilies and thus making it flavoured and spicy chutney. The post poondu chutney recipe | garlic chutney | poondu satni for idli & dosa appeared first on Hebbar's Kitchen.

Crispy Potato Balls (Potato Nuggets)

January 13 2019 Manjula's kitchen 

Crispy Potato Balls (Potato Nuggets) (adsbygoogle = window.adsbygoogle || []).push({}); Crispy Potato Balls, Potato Nuggets These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinner party. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkums recipe, and I am so glad to be sharing it today. - 2 cup potatoes (boiled, peeled and finely shredded) - 3 Tbsp corn starch - 1/­­2 tsp salt - 1 tsp ginger (finely shredded) - 1 Tbsp green chili (finely chopped) - 2 tsp oil -  In a bowl mix potato, about 2-1/­­2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed. - Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls. - Heat the oil in a frying pan on medium 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 potato balls slowly in the oil making sure dont overlap them. - Fry the potato balls 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. - Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe. Serving Suggestion,  Serve with tamarind chutney, recipe is on my website. The post Crispy Potato Balls (Potato Nuggets) appeared first on Manjula's Kitchen.

pudina chutney recipe | mint chutney | pudina chatni

December 10 2018 hebbar's kitchen 

pudina chutney recipe | mint chutney | pudina chatnipudina chutney recipe | mint chutney | pudina chatni with step by step photo and video recipe. indian chutney recipes are known for its flavours. it is a must recipe in many indian households which is either prepared for morning breakfast or perhaps a side dish to lunch and dinner. pudina chutney recipe or mint chutney is one such popular variant from the south indian cuisine which is shared predominantly for idli & dosa. The post pudina chutney recipe | mint chutney | pudina chatni appeared first on Hebbar's Kitchen.

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi

November 25 2018 hebbar's kitchen 

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadibeetroot chutney recipe | beetroot coconut chutney | beetroot pachadi with step by step photo and video recipe. chutney recipes are essential condiment recipes for many south indian households. it is generally made with coconut and mixed with other veggies for different flavour and taste. one such easy and simple recipe is beetroot chutney recipe made with beetroot slices and grated coconut for morning breakfast recipes. The post beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi appeared first on Hebbar's Kitchen.

oats idli recipe | instant oats idli | steamed oatmeal idli

November 15 2018 hebbar's kitchen 

oats idli recipe | instant oats idli | steamed oatmeal idlioats idli recipe | instant oats idli | steamed oatmeal idli with step by step photo and video recipe. idli recipes are very common across india and especially in southern india. due to its popularity, there has been a lot of variations and types of idli recipe which can be cherished for breakfast. one such fusion recipe is oats idli recipe made with powdered quick rolled oats, which can easily served with chutney and sambar. The post oats idli recipe | instant oats idli | steamed oatmeal idli appeared first on Hebbar's Kitchen.

palak chutney recipe | spinach chutney | palakura pachadi

November 11 2018 hebbar's kitchen 

palak chutney recipe | spinach chutney | palakura pachadipalak chutney recipe | spinach chutney | palakura pachadi with step by step photo and video recipe. chutney recipes are common in many indian households and are made for various reasons. in south india it is generally made with freshly grated coconut and served as condiments for morning breakfast. one such healthy variation recipe is palak chutney made with fresh spinach leaves. The post palak chutney recipe | spinach chutney | palakura pachadi appeared first on Hebbar's Kitchen.

bombay chutney recipe | besan chutney recipe for poori, idli & dosa

October 30 2018 hebbar's kitchen 

bombay chutney recipe | besan chutney recipe for poori, idli & dosabombay chutney recipe | besan chutney recipe for poori, idli & dosa with step by step photo and video recipe. chutney recipes are integral part of indian cuisine and are purpose based dish. it is generally consumed as a side dish to a solid food, typically during the morning breakfast meal. one such hugely popular especially in mumbai maharashtra is bombay chutney recipe made with besan flour. The post bombay chutney recipe | besan chutney recipe for poori, idli & dosa appeared first on Hebbar's Kitchen.

fruit chaat recipe | how to make spiced fruit chaat masala recipe

October 14 2018 hebbar's kitchen 

fruit chaat recipe | how to make spiced fruit chaat masala recipefruit chaat recipe | how to make spiced fruit chaat masala recipe with step by step photo and video recipe. chaat recipes are very common across india and can be made with myriad ingredients. generally it is made with deep fried puris, samosa or kachoris served with toppings like sev and chutneys. but this is a unique sweet and savoury chaat recipe made with choice of finely chopped fruits. The post fruit chaat recipe | how to make spiced fruit chaat masala recipe appeared first on Hebbar's Kitchen.

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.

Spring Picnic Bread

April 16 2018 Green Kitchen Stories 

Spring Picnic Bread Picnic season is finally upon us and we have been kicking it off with two new favorite things. The first one is a bike and the other is a bread. We have been dreaming of a Danish cargo bike for years and years, and last month we finally splurged on this one. It’s the perfect vehicle for us because we can fit all three kids in it with seatbelts and all. It’s ideal to bring home heavy grocery bags with. And it’s environmentally friendly. All practicalities aside, it is also so much fun to ride around with and we are roaming from playground to picnic spots without a hitch. Just packing a few blankets, a big smoothie, a rhubarb compote and this beauty of a bread. We created this recipe for all type of picnic situations. We wanted something spring-y and savory that tasted awesome and could manage a bumpy bike ride. It’s basically like a savory muffin that we bake in a sheet pan. It serves many, is easy to make, super moist and flavorful and you can make lots of variations on it (although I love the look of thinly shaved asparagus on top). Needless to say, this is also ideal for a brunch or or other weekend gatherings. Just like a foccacia, the bread acts as a base and you can play around with all kind of toppings. Here are a few variations: o Swap some of the potatoes in the bread with grated carrots, parsnip or swede. o A teaspoon of mustard in the batter adds some complexity to the flavor. o Any fresh herbs can be mixed into the batter. o Olives or capers could be good on top. Spinach could also be used instead of asparagus. o You can use a dairy free yogurt instead of buttermilk and leave out the feta cheese if you prefer it dairy free. o We havent tried a vegan version but replacing the eggs with chia eggs (1 egg = 1 tablespoons chia seed + 3 tablespoons water) has worked for us on similar recipes. Asparagus & Potato Picnic Bread Serves 12 Dry Ingredients 100 g /­­ 1 cup oat flour (or the same amount rolled oats, blitzed into flour in a food processor) 100 g /­­ 3/­­4 cup rice flour (or buckwheat flour or spelt flour) 1 1/­­2 tsp baking powder 1 tsp sea salt flakes Wet Ingredients 3 free-range eggs 125 ml /­­ 1/­­2 cup olive oil or coconut oil, at room temperature 125 ml /­­ 1/­­2 cup cultured buttermilk (or yogurt or plant-based yogurt) 1-2 spring onions 3-4 potatoes (2 cups /­­ 250 g grated) 1 handful fresh parsley, finely chopped 100 g feta cheese Topping 3 raw asparagus 1/­­3 cup pumpkin seeds 2 tsp quality olive oil 2 tsp honey a handful chive Preheat the oven to 180°C /­­ 350°F bake mode and grease a 30 x 22 cm /­­ 12 x 9 inch tray or line it with parchment paper. Add all the dry ingredients to a large mixing bowl and stir until combined. Make a well in the centre and set aside while preparing the wet ingredients. Whisk eggs in a separate bowl, then add oil and buttermilk. Finely chop the onion. Peel the potatoes, grate them coarsely and add them to the wet mixture along with the onion and parsley. Crumble in half of the feta cheese. Give it a good stir and then pour the wet mixture into the bowl with the flours. Use a wooden spoon or spatula to combine the batter and then pour it onto the tray. Use a peeler to shave the asparagus into thin ribbons and spread them out over the batter. Crumble the remaining feta cheese on top. Combine pumpkin seeds, oil and honey and sprinkle them on top as well, along with the chive. Bake for approximately 40 minutes or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire wrack to cool completely. Store the cake at room temperature in an airtight container and it will keep for a few days. Great to bring on a picnic and serve with a tangy rhubarb compote or chutney. Enjoy!


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