coriander - vegetarian recipes

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coriander vegetarian recipes

paneer hyderabadi recipe | hyderabadi paneer masala | paneer hyderabadi masala

December 3 2019 hebbar's kitchen 

paneer hyderabadi recipe | hyderabadi paneer masala | paneer hyderabadi masalapaneer hyderabadi recipe | hyderabadi paneer masala | paneer hyderabadi masala with step by step photo and video recipe. hyderabadi dishes are known for its flavour and a unique green coloured textured. this is either made with the use of mint leaves like in biryani or with the combination of green veggies like spinach and coriander. one such simple and easy spinach based green coloured dish is the paneer hyderabadi recipe. The post paneer hyderabadi recipe | hyderabadi paneer masala | paneer hyderabadi masala appeared first on Hebbar's Kitchen.

Palak Pakora (Crispy Spinach Fritters)

November 13 2019 Manjula's kitchen 

Palak Pakora (Crispy Spinach Fritters) (adsbygoogle = window.adsbygoogle || []).push({}); Print Palak Pakora (Crispy Spinach Fritters) Palak Pakoras are a crispy and flavorful snack, and quite possibly the tastiest compliment for your afternoon tea. Warning: These pakoras are highly addicting! Eat at your own risk! This recipe will serve 4. Course Appetizer, Snack Cuisine Indian Keyword Appetizers, Gluten Free, Homemade, Jain Food, No Garlic, No Onion, Sattvik Food, Snack, Spinach Fritters, Tasty, Teatime, vegan Prep Time 10 minutes Cook Time 10 minutes Servings 4 people Ingredients2 cup packed spinach roughly chopped 1 cup besan gram flour 2 Tbsp corn starch 2 tsp chili flakes adjust to taste 2 tsp coriander crushed dhania 1/­­2 tsp mango powder amchoor 1/­­2 tsp cumin seeds jeera 1/­­2 tsp salt 1/­­8 tsp asafetida hing 1 tsp oil InstructionsCombine all the dry ingredients, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Mix it well. Add water as needed to make sticky dough. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over greased plate. Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches. NotesThey taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney.  If you have prepared them before, the best way to heat the pakoras fry them again or heat them in oven at 350 for about 10 minutes. Enjoy! And thank you The post Palak Pakora (Crispy Spinach Fritters) appeared first on Manjula's Kitchen.

lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear soup

October 30 2019 hebbar's kitchen 

lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear souplemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear soup with step by step photo and video recipe. generally soup recipes are made with just one hero ingredient with optional side ingredients to improve the flvaour. however there are quite a few mixed soup recipes which is made with many hero ingredients. one such simple, easy and flavoured soup is lemon coriander soup recipe known for its tangy and spicy taste. The post lemon coriander soup recipe | veg lemon and coriander soup | lemon coriander clear soup appeared first on Hebbar's Kitchen.

Bell Pepper Bisque with Giant Croutons

October 4 2019 My New Roots 

Bell Pepper Bisque with Giant Croutons Hey friends! Im coming in hot, to drop this stellar soup recipe on you, while the weather is still fine and early fall produce is at its peak. The bell peppers in my region are bountiful and beautiful, and because I am the biggest sucker for roasted pepper anything, I came up with this dish to celebrate a seasonal favourite. But first, can we take a moment and please talk about how I just invented giant croutons? I think it might be my personal opportunity to break the internet. How is this not a thing yet?! Sure, I guess you could look at the cheese toast on French onion soup and say that is a giant crouton, but in my opinion, its merely an open-faced grilled cheese sandwich. Pfff. Not even close to this. My crouton is a cube of sourdough (important shape-distinction), kissed with garlicky oil and seared to toasty, golden perfection. The outsides are caramelized and crisp, while the center is fluffy, creamy and studded with nooks and crannies for the soup to slide in to. Guh. Too good to be true! Honestly guys, Im pretty proud of this. But I also need you to know that this soup is darn good too, even without the crouton. The recipe is loosely based on the North African Sun-dried Tomato Soup in my second cookbook, except I left out many of the warming spices, which felt prematurely winter-y. Its still t-shirt weather here, so the ginger and cinnamon had to go. Plus, I doubled the pepper count, added a teeny splash of balsamic (to round out the flavor), and made it bisque-y without the cream. Guess what I used?! Lentils!! Mic drop. But instead of bulking it up and putting the soup on legume-overload, I was conservative in my approach and just used half a cup. This made the soup rich and creamy without the cream, but in a very hush, hush way, so that you literally have no idea that theyre there. But their presence can be felt, because this soup is the real meal deal, not just a bowl of blended up veggies that will leave you hungry again in 20 minutes. With the bonus lentils, youre getting way more protein and fiber that youd normally expect from a pepper soup, and they will fill you up, and keep you energized for hours. This suddenly feels very infomercial-y. Did I mention there is a giant crouton? Moving on! Lets talk about peppers because they are in the nightshade family and that is a hot topic, if I ever heard one. Nightshade vegetables are a part of the Solanaceae family, and include tomatoes, peppers (and chilies), eggplant /­­ aubergine, and all potatoes except for sweet potatoes and yams. Originally cultivated in South America, nightshade vegetables were brought to Europe and Asia by Spanish explorers. Their name supposedly comes from the fact that they grow at night (as opposed to mushrooms, which grow in the shade). You may have heard rumors that Nightshade vegetables are toxic, that they can cause inflammation or that theyre linked to autoimmune disorders. While it is true that edible nightshades contain high levels of glycoalkaloids, specifically solanine, which at very high levels is toxic, it only seems to trigger reactions in individuals who are sensitive to it. Those with pre-existing inflammatory conditions may experience worsening of their symptoms when they consume these foods, but an elimination diet would be the only way to determine if nightshades are in fact, causing the issues. For people who do not suffer from chronic inflammatory ailments, enjoying ratatouille, a pizza, or a baked potato is likely just fine, and certainly not going to cause you to get these conditions. As far as autoimmunity is concerned, alkaloids from edible nightshades have been shown to irritate the gut, since solanine is effectively natural insecticide produced by this plant family. Gut irritation can contribute to intestinal permeability, which can set off an autoimmune reaction when proteins that should remain in the digestive tract leak into the bloodstream. The level of irritation depends on the amount consumed, and how sensitive the individual is. The highest amounts of solanine are found in green potatoes, and sprouted potatoes, but we should avoid eating those anyway.   Lets review: if you have an autoimmune disorder, leaky gut, or you exhibit symptoms of discomfort (digestive or otherwise) after consuming nightshades, try eliminating them from your diet for at least 6 weeks and see if you notice a difference. Then, re-introduce them one at a time and be aware of how you feel within a 24-hour period after eating them. If you dont have these issues, dont worry about it! There is absolutely no reason to limit your intake of these highly nutritious vegetables if they seem to do your body good. Bell peppers contain an astounding amount of vitamin C, high levels of A, and B6, with very good levels of folate, fiber, and vitamin E. They also provide flavonoids, and carotenoids. Remember to buy bell peppers that have fully ripened - anything other than the greens ones, which are typically unripe red, orange, yellow, or purple peppers. Their nutrient profile will be at its peak, and the natural sugars will be fully developed, easing their digestion. Let’s get to the recipe! If youre really pressed for time, skip roasting the peppers in the oven, and just dice them up, and add them to the pot along with the garlic in step 3. The overall flavour will be less rich, but still incredibly delicious. When Im in a crunch, Ill pull this move and have dinner on the table in 30 minutes. If you want to change things up, try orange or yellow peppers instead of the red ones. As far as sun-dried tomatoes go, I like organic, dried ones, instead of the oil-packed ones, but either would work here. With the canned tomatoes, go for whole, since they tend to be of higher quality than the diced ones. Lets talk bread. If you have access to a bakery where they make the real thing (sourdough), please use that. If you dont, find an unsliced loaf at your supermarket; bonus points if its made with wholegrain flour, organic, yeast-free, or all of the above. The bread should be cut into cubes with the serving bowl size in mind (youll want to see some of the soup around it), but if you have a huge bowl, go crazy and make that crouton as gargantuan as you want! And dont throw the offcuts away - I put them in the toaster and slathered them with hummus for my son. He was stoked about the oddly-shaped chunks.       Print recipe     Bell Pepper Bisque with Giant Croutons Makes 8 cups /­­ 2 litres /­­ Serves 4 Ingredients: 2 Tbsp. coconut oil or ghee, divided 2 medium yellow onions, diced 1/­­2 tsp. fine sea salt 3 large garlic cloves, minced 2 tsp. ground cumin 2 tsp. ground coriander 1/­­2 – 1 tsp. hot smoked paprika (depending on how spicy you like it) 4 large red bell peppers (stems, seeds, and ribs removed) 5 - 7 cups /­­ 1 1/­­4 – 1 3/­­4 liters vegetable broth 1 14.5-oz. /­­ 400ml can whole tomatoes 1/­­2 cup /­­ 45g sun-dried tomatoes, roughly chopped 1/­­2 cup /­­ 100g dried red lentils, soaked for 1 – 8 hours, if possible 2 tsp. balsamic vinegar Directions: 1. If you have time, soak the lentils in water overnight, or for up to 8 hours. Drain and rinse very well. If youre starting from dried, that is okay too, just give them a very good wash and drain before using. 2. Preheat oven to 400°F /­­ 200°C. Prepare the peppers by cutting each of them in half, scooping out the seeds, and rubbing with a little coconut oil. Place peppers cut-side down on a parchment-lined baking sheet and place in the oven. Roast for 25-30 minutes until the skins are totally wrinkled and charred in places. 3. In a large stockpot, melt the remaining coconut oil over medium heat. Add the onions and salt and stir to coat. Cook, stirring occasionally, until the onions soften and begin to slightly caramelize, about 10 minutes. Add the garlic, cumin, coriander, and smoked paprika, and cook until fragrant, about 2 minutes. Add a little broth to the pot if the mixture becomes dry. 4. Add the whole tomatoes and their juices along with the sun-dried tomatoes, lentils, and the rest of the broth. Bring to a boil, reduce the heat to low, and break up the whole tomatoes with your spoon. Simmer, covered for 15 minutes. Stir once or twice during cooking to prevent sticking. 5. The peppers should be done by now, so take them out of the oven, transfer all of them to a bowl with a lid or plate over the opening, making sure there are no gaps (this technique steams the peppers so that the skins will just slip right off, without using plastic wrap). Once cool enough to handle, remove the skins from the peppers, and place the peeled peppers in a blender. 6. Remove the soup from the heat and take off the lid to let cool just for a minute. Transfer to the blender, and blend on high until completely smooth. Add balsamic vinegar, and broth or water to thin, until your desired consistency is reached. Season to taste. Transfer back to the pot and keep warm. 7. Make the croutons (recipe below). 8. To serve, ladle the soup into bowls, top with fresh herbs, edible flowers, a drizzle of good olive oil, and of course place one giant crouton in the middle of each bowl. Enjoy! Giant Croutons Make as many as you want! Ingredients: 1 loaf of good bread (wholegrain sourdough is preferred) 2 Tbsp. expeller-pressed coconut oil (the unscented kind - very important!) or ghee, divided 1 clove of garlic, finely minced flaky salt, to taste Directions: 1. Cut the bread into 2 1/­­2 (6cm) slices - mine weighed 1.25 oz /­­ 35g per piece. Cut off the edges and make a cube (save the off-cuts for snacks). 2. Spread a little coconut oil on each side. 3. Heat remaining coconut oil in a skillet over medium heat. Add the garlic and sauté for a few minutes, just until the garlic is starting to turn golden. 4. Lower the heat to medium-low, and add the bread cube. Rub each side in the oil to coat with some of the garlic and sprinkle lightly with salt. Let cook on each of the six sides for a couple of minutes until golden brown. Remove from heat and enjoy immediately. I hope that wherever you are on this earth, youre enjoying the seasons shifting and embracing the changes that come with that. When I started writing this post, it was a very hot day, and now, just 48 hours later, I can feel a significant shift in temperature and weather. Here we go, fall! Im happy youre here. Big thanks to my friends at Foragers Farms for letting me crash the greenhouse at the crack of dawn to get these pics. Love to all, happy fall! Sarah B The post Bell Pepper Bisque with Giant Croutons appeared first on My New Roots.

Ram Ladoo (Delhi Street Food)

September 11 2019 Manjula's kitchen 

Ram Ladoo (Delhi Street Food) (adsbygoogle = window.adsbygoogle || []).push({}); Print Ram Ladoo (Delhi Street Food) Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat. Course Appetizer Cuisine Indian Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik, Snack, Tea Time Snack, vegan, Vegetarian Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 people Ingredients 1/­­2 cup washed moong dal 1/­­4 cup chana dal Bengal gram 1/­­8 tsp asafetida hing 1/­­2 tsp cumin seeds jeera 1 tsp salt 1 Tbsp green chili chopped 1 Tbsp ginger grated 2 Tbsp cilantro chopped, green coriander Oil for deep frying For Garnish 1/­­3 cup grated radish 1/­­3 cup hari cilantro chutney Please out the link for hari cilantro chutney 1 Tbsp chaat masala InstructionsWash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume. Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy. Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be. 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 oil. The batter should sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy. Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around. Ram Ladoo should be crispy from outside and should be soft inside. Take them out over paper towel, this absorb the access oil. Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again. NotesPreparation time does not include soaking time. The post Ram Ladoo (Delhi Street Food) appeared first on Manjula's Kitchen.

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

August 20 2019 Vegan Richa 

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)Instant Pot Indian Cabbage and Peas! Patta Gobi subzi. This Cabbage Curry is made in a pressure cooker. Quick Cabbage stir fry side. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe.  Jump to Recipe This Easy Indian Cabbage stir fry is the perfect way to use up that head of cabbage sitting right there waiting to be used. Finely chopped or shredded cabbage, braised with a tempering of whole spices such as mustard seeds and flavored with garlic and turmeric. Just a few flavors meld into a delicious cabbage side that you can serve with flatbreads or rice and a side of curry or dal. Change up the whole spices to cumin seeds, add some garam masala or add some coconut and ground coriander for variation. This Indian Cabbage and peas is made in an instant pot, so you don’t need to stand around and stir the cabbage every once in a while. Stove top option is in notes. Lets make this!Continue reading: Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)The post Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) appeared first on Vegan Richa.

Tofu and Mango Tacos

July 27 2019 VegKitchen 

Tofu and Mango Tacos These tacos are colorful, delicious, and perfect for summer!   Save Print Tofu and Mango Tofu Serves: 2   Ingredients 1 tsp garlic powder 1 tsp cumin ¼ tsp chili powder 1 block firm tofu, cut in small cubes 1 tbsp olive oil 1 small mango, chopped 1 green pepper, chopped 1 tomato 8 corn tortillas ½ cup red cabbage, grated 2 tbsp coriander leaves 2 limes Instructions Mix the spices together in a bowl. The post Tofu and Mango Tacos appeared first on VegKitchen.

rice bath recipe | karnataka style vegetable rice bath | rice bhath recipe

July 2 2019 hebbar's kitchen 

rice bath recipe | karnataka style vegetable rice bath | rice bhath reciperice bath recipe | karnataka style vegetable rice bath | rice bhath recipe with step by step photo and video recipe. indian recipes are totally incomplete without mentioning the pulao or biryani recipes. each region or state has its own variation or the type of pulao or bath recipes which is typically served for lunch or dinner. one such flavoured variety is the karnataka style rice bath or rice pulao recipe made with mint, coriander and coconut. The post rice bath recipe | karnataka style vegetable rice bath | rice bhath recipe appeared first on Hebbar's Kitchen.

Potato and Fennel Hash Skillet

June 8 2019 Golubka Kitchen 

Potato and Fennel Hash Skillet This potato and fennel hash skillet meal makes for a very special breakfast/­­brunch, but it also works nicely as a wholesome lunch or dinner. And the leftovers taste like a really special potato salad! So it’s pretty versatile. We’re obsessed with the combination of potatoes and fennel. Potato fennel soup is a staple (maybe we should share that recipe too?), and our love for that pairing definitely doesn’t stop there. Fennel is a polarizing vegetable, but I think that mostly has to do with its crunchy, anise-forward raw form. Cooked fennel takes on a completely new life – it’s sweet and silky, with a toned down anise flavor. If you’ve never tried it, you’re in for a serious treat :) We’ll be making this whole dish on our Instagram stories later today, so you can see exactly how it comes together. The main chunk of time is dedicated to getting the fennel and potatoes golden and crispy. From there on out it’s just about topping it with all your favorite things. The caramelized fennel provides a beautiful sweetness, and the bell pepper gives this hash a crucial dose of juiciness. We included beans and spinach to make this a complete meal, but you could also omit them if you’re looking for a hash to accompany other, more filling breakfast dishes. Wishing you a nice weekend and hope you’ll give this a try

Chana Masala

May 13 2019 Meatless Monday 

The chana bean, or chickpea, is a staple of the Maharashtrian diet, used in a variety of forms and variations. This Chana Masala is considered by many to be the most popular curry in India. In fact, this is one of the dishes that the women in the Masala Mamas collective make for the children in the Love2Learn school in Kalwa every week. The recipe is fairly straightforward to make, though you have to remember to soak the beans overnight. This recipe is full of aromatic Maharashtrian flavors and has a nice spicy kick. Serve with chapattis or over rice, the way the children love to eat it. This recipe is by Ranjana Ramchandra Gaiakwad and is from the cookbook Masala Mamas. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 Ingredients: - 1 1/­­4 cup/­­ 250 gr dry chickpeas, soaked overnight in a generous amount of water -  1/­­2 tsp/­­ 2.5 ml baking soda -  1/­­2 tsp/­­ 2.5 ml turmeric - 2 Tbsp. /­­ 30 ml neutral oil - 2 tsp/­­ 10 ml whole cumin seeds - 1 tsp/­­ 5 ml mustard seeds - 4 fresh green chili peppers, chopped - 2 tsp/­­ 10 ml fresh curry leaves - 1 tsp/­­ 5 ml asafoetida (hing) - 1 tsp/­­ 5 ml finely chopped ginger - 2 tsp/­­ 10 ml garam masala - 2 tsp/­­ 10 ml ground coriander - 1 tsp/­­ 5 ml turmeric - 1 tsp/­­ 5 ml cumin - 1 tsp/­­ 5 ml red chili powder - Salt to taste   Drain the soaked chickpeas and rinse well in a colander. Fill  a  medium  or  large  saucepan  with  6  cups  of  water,  along  with  baking  soda  and  and  turmeric.  Bring to a boil, and add the soaked chickpeas.  Cook  for  1  1/­­2   hours,  or  until  chickpeas  are  thoroughly  cooked. When the  chickpeas  are  done,  heat  oil  in  a  frying  pan  over  medium    Add cumin,  mustard,  chili  peppers,  curry  leaves,  hing,  and  ginger,  and  cook  until  fragrant,  around  3-4  minutes. Add the cooked chickpeas. Stir until the chickpeas are coated with spices.  Add  garam  masala,  coriander,  turmeric,  cumin  and  red  chili  powder  and  mix    Sauté  over  medium  heat  for  a  minute  and  add  salt  to  taste. Serve over rice or with chapattis. The post Chana Masala appeared first on Meatless Monday.

Achari Mathri (Masala Mathri)

April 21 2019 Manjula's kitchen 

Achari Mathri (Masala Mathri) (adsbygoogle = window.adsbygoogle || []).push({}); Achari Mathri (Masala Mathri) Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry.  - 2 cup all purpose flour (planin flour, maida) - 1/­­2 cup fine sooji (samolina) - 1-1/­­2 tsp salt - 1/­­4 tsp dry ginger powder (saunth) - 1/­­4 tsp asafetida (hing) - 1/­­2 tsp fennel seeds crushed (saunf) - 2 tsp coriander powder (dhania) - 1 tsp yellow mustard seeds powder - 1/­­2 tsp mango powder (amchoor) - 2 tsp red chili flake (adjust to taste) - 4 Tbsp oil - 3/­­4 cup lukewarm water (use as needed) -  Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough.  Cover the dough and set aside for 15 minutes or more. Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp. -  Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers. -  Take a cookie cutter and cut them in rounds. I am using 2-1/­­2 inch cookie cutter. Use the size and shape to your choice. -  Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. -  Make sure to place just enough mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes. Tip - Achari Mathries can be stored for a couple of months in airtight containers.  - If the mathries are cooked on high heat, they will be soft. - You will also enjoy Gulab Jamuns, Besan Ki Burfi, Plain Mathri The post Achari Mathri (Masala Mathri) appeared first on Manjula's Kitchen.

Tempeh Cauliflower Potato Tamarind Curry

April 16 2019 Vegan Richa 

Tempeh Cauliflower Potato Tamarind CurryTempeh Cauliflower Potato Tamarind Curry. South Indian Coconut and tamarind curry with veggies.Vegan Glutenfree Nutfree Recipe. Can be Soyfree.  Jump to Recipe My aim with the blog is to introduce flavorful new ways to add more plant focused meals to our and your repertoire. That means making some Indian cooking simpler and more approachable. Some of these options are home meals or regional recipes that are mostly never found in Indian restaurants. Exhibit a this Tofu Amritsari Masala which keeps getting made so many times, Exhibit b Black eyed Pea Brown Rice Peanut Pulao which has amazing flavor and texture. There are several recipes in my drafts too, that I have to edit and schedule intermittently. Sometimes they take a back seat in favor of the more popular options. The sauce today is inspired from South Indian style Tamarind Chiken Curry. I use Tempeh for the Protein and added potatoes and cauliflower because I had to use them up and all work really well in the sauce. You can make this soyfree with more of the veggies, some cooked chickpeas/­­beans/­­lentils or chickpea tofu. As with some regional Indian cooking, sometimes the ingredient list is longer as they use whole and ground spices in combination to create their own flavor. The sauces and curries in many regional Indian cuisines are not just sauce base + garam masala. The flavor gets built up with various spices and ingredients. For this sauce, the dry whole spices such as coriander, cumin, fennel, fenugreek and black pepper are toasted and then ground and blended with tomato. The mixture is then added to golden onions and simmered to make a deep flavored sauce. Add veggies or tempeh or anything else and simmer to infuse the veggies with the flavor. Garnish with lemon and Serve with rice or flatbread.Continue reading: Tempeh Cauliflower Potato Tamarind CurryThe post Tempeh Cauliflower Potato Tamarind Curry appeared first on Vegan Richa.

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.

Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream Sauce

February 5 2019 Vegan Richa 

Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream SauceTofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky spicy creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. Vegan Glutenfree Recipe. Can be Soyfree, Nutfree.  Jump to Recipe Amritsar is a town in the state of Punjab and the cuisine from this city has certain twists to the usual sauces and dishes. This Amritsari sauce which is often served with chikin is a fabulous base for veggies, tofu or chickpeas. The sauce is a creamy onion tomato sauce like the makhani sauce. The spicing is a bit different.  Cayenne and paprika (or kashmiri chili) is roasted/­­fried well in the beginning(there might be sneezing!), then cumin and coriander and mixed and roasted. The temperature of the pan and oil matter here so that the spices dont burn, but do roast well. Then the onion, garlic and ginger is added and cooked to golden with the smoked spices. A Blended tomato cashew sauce is then added and simmered to make a creamy smoky spicy sauce! Add the baked tofu or some chickpeas or roasted veggies and simmer for a few mins.  This sauce can easily get pretty hot. So use less heat (cayenne, smoked paprika and sub the hot green chile with mild or bell pepper) to preference. If you fry the cayenne in hotter oil, it will also burn out some of the heat. Lets get sneezing!Continue reading: Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream SauceThe post Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream Sauce appeared first on Vegan Richa.

Cozy Pantry Stew

September 29 2019 Golubka Kitchen 

Cozy Pantry Stew Hello friends! We’re back from a little hiatus having to do with my wedding. I married my love of many years under the September full moon in upstate NY, and it was such a fun party. The wedding took all of our time and energy, since we did everything we could ourselves together with friends and family. That’s why it’s been extra quiet around here. I’m sharing a few wedding photos at the bottom of this post, but otherwise it’s back to regular programming around here! We’re excited to cook with all the fall produce popping up right now and have a few digital cookbook projects in the works for the coming months. We missed this space and YOU. On to this life saver of a stew. I don’t know if this is the case for you, but in our house, when we say we have nothing to eat, most of the time it’s not really true. That type of talk usually comes from laziness or not being in the mood for whatever ingredients we do have on hand. Both my husband and I are avid home cooks and generally obsessed with good food, so we have a well-stocked pantry. This year, we’ve been trying to be more mindful of those ‘nothing-to-eat moments’ and have been cooking more from the pantry. The results always save us money and end up tasting more nourishing than any takeout ever would. This stew is something that we make all the time, using pantry staples and odds and ends from the fridge. It’s flavorful, soul-warming, and so easy. Scrapping together meals out of seemingly nothing is one of my favorite ways to cook – I love anything having to do with economy in the kitchen. (Tamar Adler’s An Everlasting Meal is one of my favorite books). It’s like a game and so endlessly satisfying when that meal appears out of ‘thin air.’ I know everyone’s pantries are vastly different, but if you’re a vegan/­­vegetarian-inclined cook, I have a hunch that you’ll have at least some of these ingredients on hand. I love keeping red lentils around because they cook almost instantly and taste great – these make up the base of our stew. Then come the aromatics. Dig up those unused carrots and celery out of the crisper (soak them in cold water for a few hours if they’re really limp) and find an onion (or an unused half of one!), shallots, or leeks. That classic trio of onion, celery, and carrots help build great flavor for soup like nothing else does. Then, see if you have some leftover white wine in the fridge and grab a few cloves of garlic. Wine gives this stew that extra something and truly takes it to the next level. If you don’t have an open bottle, you could also open one to cook with and enjoy with dinner. Any other extras are up to you and your pantry/­­fridge. When it comes to spices, dried herbs are great, as well as turmeric, but you could also add coriander, cumin, or even curry. The stew pictured here has cherry tomatoes and sweet potato. Tomatoes add umami and I wouldn’t skip them, but if you don’t have fresh ones, you could add a little bit of canned tomatoes or even tomato paste. Sweet potato is totally optional, but use it here if you have one, or a regular potato, squash, or even cauliflower. At the end, wilt in some greens and finish the stew off with lemon juice for brightness. Add any garnish you like or have, like yogurt, herbs, or pan-fried mushrooms (as pictured), and you’re done! The description is long because I wanted to lay out our logic, but the stew itself comes together very quickly. Hope you’ll give this one a try

Mushroom Tofu Scramble

September 9 2019 Meatless Monday 

Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge. This recipe comes to us from Amy of Mmmunch On This. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 tablespoon olive oil - 1 onion, chopped - 2 cups mushrooms, sliced - 2 pounds firm tofu, drained and crumbled - 1 teaspoon ground coriander - 1/­­2 teaspoon paprika - 1/­­2 teaspoon chili powder - 1 tablespoon ground cumin - 1 tablespoon ground turmeric - 1/­­4 teaspoon salt - black pepper, to taste - 1/­­2 of cup nutritional yeast* *optional. Found in health food stores. Heat the olive oil in a large sauté pan over medium heat. Add the onion and mushrooms to the pan and cook 5-7 minutes, or until softened. Add the crumbed tofu to the sauté pan. Season tofu mushroom mixture with coriander, paprika, chili powder, cumin, turmeric, salt and pepper to taste. Sauté for about 5 minutes, or until thoroughly combined. Sprinkle scramble with nutritional yeast, serve and enjoy! The post Mushroom Tofu Scramble appeared first on Meatless Monday.

Vegetarian Biryani

July 29 2019 Meatless Monday 

This recipe comes to us from or global partners at Meatless Monday India . Their founder, Advika Gupta, says Biryani is a traditional dish usually made with chicken or lamb. However, vegetarian biryani is absolutely delicious and really wholesome! Most ingredients can be substituted depending on local availability. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4   - Ingredients: - Rice (white or basmati) - 1 cup - Oil - 2 tsp - Water - 2 cups -  - For the Paste: - Please note, these ingredients can be substituted depending on local alternatives available. - Tomato - 1, chopped - Ginger - 1, grated - Garlic - 7 pods - Green chili pepper - 1 - Onions - 1, chopped - Cinnamon - 1 stick -  - Sautéed Vegetables: - Please note, these veggies can be substituted for any local and seasonal veggies easily available in your area. - Onion - 1, chopped - Cauliflower - 1/­­3rd, chopped - Peas - 1/­­4th cup - Potato - 1, chopped - String beans - 10, chopped -  - Spices: - Cloves - 4 - Bay leaf - 1 - Coriander powder - 1/­­2 tsp -  - Garnish (optional): - Coriander leaves - 1/­­4th bunch   Directions: - Grind the paste ingredients together. - Heat the oil in a wok. Add in the cloves and sauté the onion in the wok. - Add the ground paste into the wok and fry for 5 minutes. - Add the rest of the spices and vegetables, and fry for 10 minutes. - Add the water and rice into the wok. - Let the rice and vegetables cook through. - Serve the hot biryani, garnished with coriander leaves! The post Vegetarian Biryani appeared first on Meatless Monday.

Chickpea Buddha Bowl

July 3 2019 VegKitchen 

Chickpea Buddha Bowl A Buddha Bowl is a healthy meal composed of various vegetables layered over a base of grains such as brown rice, quinoa, or barley.     Save Print Chickpea Buddha Bowl Serves: 2   Ingredients 1 red onion, sliced 1 pepper, sliced 1 cup canned chickpeas, rinsed and drained 6 mini bok choy 1 pinch cumin 1 pinch turmeric 1 pinch ground coriander seeds ⅔ cup cooked quinoa ½ cup sprouts 1 tsp parsley 1 tsp sesame oil 1 tbsp canola oil ½ tbsp rice vinegar salt and pepper Instructions Preheat the oven to 450°F. The post Chickpea Buddha Bowl appeared first on VegKitchen.

paruppu rasam recipe | dal rasam recipe | garlic paruppu rasam

June 12 2019 hebbar's kitchen 

paruppu rasam recipe | dal rasam recipe | garlic paruppu rasamparuppu rasam recipe | dal rasam recipe | garlic paruppu rasam with step by step photo and video recipe. rasam or saaru has always been a staple food for many south indians. each state, region and also perhaps individual districts has its own traditional way of making these spicy soups. one such spicy lentil based variation is the popular paruppu rasam recipe from the tamil cuisine made with spices like pepper and coriander seeds. The post paruppu rasam recipe | dal rasam recipe | garlic paruppu rasam appeared first on Hebbar's Kitchen.

Lauki Vadi Ki Sabji

May 25 2019 Manjula's kitchen 

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

Makhana Matar Curry

May 6 2019 Manjula's kitchen 

Makhana Matar Curry (adsbygoogle = window.adsbygoogle || []).push({}); Makhana Matar Curry Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice.  - 3 cup makhana (fox nut, phool makhana) - 3 Tbsp oil - 1/­­4 cup green peas (I am using frozen peas) For Garvy - 2 cup tomatoes (chopped) - 1/­­4 cup cashew (kaju) - 1 Tbsp ginger (chopped) - 1 Tbsp oil - 1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 2 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder (lal mirch) - 1 tsp salt - 1 tsp sugar - 1/­­4 tsp garam masala - 1/­­4 cup cilantro (finely chopped, hara dhania) -  Heat 3 tablespoon of oil in frying pan over low medium heat, add the makhana and roast them stirring continuously until they are crisp, this should take about 3-4 minutes. Keep aside. - Blend tomatoes, cashews and ginger to make a pure. - Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, chili powder, salt and sugar. - Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add roasted makhana and green peas mix it well add about 1-1/­­2 cups of water. Cover the pan and let it cook for 6-7 minutes over low medium heat, until peas are tender. Note: add more water if you like more gravy. - Turn off the heat add garam masala and cilantro mix it well.  Adjust thickness of gravy to your liking, with time Makhana Matar Curry becomes thick. Serve Makhana Matar Curry with your choice of bread I like to serve with Paratha, Puri or with Plain Rice.  The post Makhana Matar Curry appeared first on Manjula's Kitchen.

Asparagus Corn Chowder

April 18 2019 Golubka Kitchen 

Asparagus Corn Chowder We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s become a total spring staple for us, and we cook it almost every time there’s good asparagus around. It also turned out to be a crowd pleaser, since we heard back from a lot of people who made and loved it (those are the best emails to get, always). This spring, while making the chowder yet again, we realized that we should probably publish it here and make it readily accessible to everyone at all times :) This delicate chowder is a great dish for showcasing asparagus – there’s few ingredients, so the tender, green qualities of asparagus can really shine. The recipe comes together so quickly, too (you can watch the whole process in our Instagram stories later today)! The key here is not to overcook the asparagus, since it’s at its best when bright green and snappy. Otherwise, it turns into something brown, mushy, and generally unappealing. It’s barely cooked in this recipe – just quickly sautéed with some lemon juice and flash blanched in broth and coconut milk. This recipe definitely allows for all kinds of improvisation with spring produce. You can use any tender spring greens that you can find this time of year, as well as herbs – chives with their pretty blossoms, basil, and mint all work great here. You can swap in peas or fava beans for some of the corn or ramps for some of the onion. Have fun with the toppings, too. An assertive flavored oil like chili oil would be great, but a drizzle of good quality olive oil is always delicious as well. Something crunchy like toasted pumpkin seeds or croutons would be heavenly on top, and lots of herbs, always. Hope you’ll give this one a try :) Asparagus Corn Chowder   Print Serves: 4-6 Ingredients 1 tablespoon olive oil or other cooking oil of choice 1 teaspoon cumin - freshly ground 1 teaspoon coriander - freshly ground 1 large yellow onion - chopped sea salt - to taste kernels from 2 ears of sweet corn or about 2 cups frozen and thawed corn freshly ground black pepper 1 bunch asparagus - tough ends cut off, sliced into bite-size pieces 3 cloves garlic - minced juice of 1 lemon 1 13.5 oz can unsweetened canned coconut milk 1½ cups vegetable broth or water 4 cups spring greens, such as spinach, arugula, watercress, etc. handful of fresh basil or mint leaves (optional) chives/­­chive blossoms - for garnish (optional) chili oil, basil oil or olive oil - for garnish (optional) Instructions Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/­­water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them. Transfer about half of the soup to an upright blender along with the basil/­­mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings. 3.5.3226 The post Asparagus Corn Chowder appeared first on Golubka Kitchen.

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.

LOVE Soup with Pistachio Dukkah

February 14 2019 Green Kitchen Stories 

LOVE Soup with Pistachio Dukkah Hey there! We haven’t posted for a while because we wanted to get our new site ready (soon there!!!). But we got tired of waiting and felt like making a little food contribution on V-day so we cooked a red soup with cute and tasty toppings on. Unfortunately our kids rated this soup as “One of the worst soups they have ever eaten!” so that was kind of a bummer. But don’t listen to them. Your Valentine’s date hopefully has better taste than our kids. Because this is a good and simple little number with creamy cauliflower and potatoes, earthy beetroots and tasty spices. We serve it with sauerkraut and a generous drizzle of pistachio dukkah on top. So, happy Valentine’s Day. Cook this soup for someone you like. Make sure to top it with lots of dukkah. And don’t let your kids try it. We also made giant dino kale chips by brushing whole dino kale leaves with oil and salt and roasting them on 150°C /­­ 300°F for 20 min or until crisp. Peace, Love and Beetroots! /­­Lul Beet & Cauliflower Soup Serves 4-6 This is a vegan soup but you could add a little cream or plant based cream if you want to make it extra round and creamy (maybe our kids would have liked it more then ;) 2 tbsp olive oil 1 onion 1 garlic clove 1 tsp fennel seeds 1 tbsp cumin seeds 1 head (500 g /­­1 lb) cauliflower, cut into florets and stem chopped 4 (300 g /­­ 10 oz) beetroots, peeled and chopped 2 potatoes vegetable stock or water, to cover 1 tsp sea salt lemon juice, to taste Heat oil in a saucepan and stir-fry onion, garlic, fennel seeds and cumin seeds until fragrant and golden. Add cauliflower florets and the chopped stem, beetroots, water and salt and cover with a lid and bring to the boil. Lower the heat and let simmer for 20 minutes or until the vegetables are soft. Use a stick blender to blend the soup smooth. Taste and adjust the flavours, adding in a little lemon for acidity and a splash of cream if you prefer. Serve in bowls topped with a drizzle of olive oil, fermented sauerkraut and Pistachio Dukkah Spice Blend. Pistacchio & Hazelnut Dukkah Spice Blend 4 tbsp pistachio nuts 4 tbsp hazelnuts 2 tbsp coriander seeds 2 tbsp cumin seeds 2 tbsp fennel seeds 4 tbsp sesame seeds 2 tsp nigella seeds 1 tsp sea salt Place pistachio nuts and hazelnuts on a dry frying pan and gently roast on low to medium heat for 3 minutes. Transfer to a pestle and mortar or a food processor. Now add coriander, cumin, fennel and sesame seeds to the pan and gently roast for 2 minutes, stirring occasionally. Then transfer to the nuts and add nigella seeds and sea salt as well.  Bash it up in a pestle and mortar or pulse a few times in the food processor, we´re looking for a nice crunchy texture, not a powder. Store in an airtight glass.

Hyderabadi Bagara Baingan

January 29 2019 Manjula's kitchen 

Hyderabadi Bagara Baingan (adsbygoogle = window.adsbygoogle || []).push({}); Hyderabadi Bagara Baingan Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect dish to serve to guests with a sophisticated palette because of the mixture of nutty spices. - 12 small Indian Eggplant (if they are not available, use Japanese eggplant and slice them in long 8 long pieces) - 2 Tbsp oil (to stir fry the eggplants) For Spice Mix - 1 tsp cumin seeds (jeera) - 1/­­4 tsp fenugreek seeds (mathi) - 1 Tbsp coriander seeds (sabut dhania) - 10 cashews crushed (kaju) - 1 Tbsp sesame seeds (til) - 2 Tbsp coconut powder (gola) For Gravy - 2 Tbsp oil - 1/­­2 tsp black mustard seeds (rai) - 1/­­8 tsp asafetida (hing) - 1/­­2 tsp turmeric (haldi) - 1 tsp red chili powder - 1 tsp sugar - 1-1/­­2 tsp salt - 1 Tbsp tamarind paste - 2 tomatoes (cut them in small pieces will make 1-1/­­2 cup puree) - 1 tsp chopped ginger - 2 Tbsp chopped cilantro for garnish -  Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces. - Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside. - For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, coconut powder and grind them in fine powder. Set aside. - Blend tomatoes and ginger together to make into fine puree. Set aside. - Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted. - Add tomato puree, sugar, salt and about 1 tablespoon of tamarind paste. Stir fry the gravy until mix become little thick and start leaving the oil from sides. Add 1/­­2 cup of water and bring it boil. - Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally. -  Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently. The post Hyderabadi Bagara Baingan appeared first on Manjula's Kitchen.


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