exotic - vegetarian recipes

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exotic vegetarian recipes

Ginger Coconut Rice

November 5 2018 VegKitchen 

Ginger Coconut Rice This simple brown rice side dish is embellished with coconut milk, garlic, and ginger. It goes well with bean dishes and vegetable curries. Do try using brown Basmati or an exotic rice blend for a more aromatic and visually appealing dish. Photos by Rachael Braun. Serves: 6 2 cups water 15-to 16-ounce can light coconut milk 1 1/­­2 cups brown, brown Basmati, or exotic rice blend 3 to 4 cloves garlic, finely minced 1 tablespoon grated fresh ginger, or to taste 1 to 2 teaspoons ground cumin, to taste 1/­­2 teaspoon curry powder 1/­­4 cup chopped fresh cilantro 2 scallions, thinly sliced 1 cup steamed frozen green peas, optional Salt and freshly ground pepper to taste Combine the water and coconut milk in a large saucepan and bring to a rapid simmer. Stir in the rice, garlic, ginger, cumin, and curry. Lower the heat, Cover, and simmer gently until the water is absorbed, about 30 minutes. If the rice isn’t done to your liking, add 1/­­2 cup more water and simmer until absorbed. Remove from the heat. Stir in the cilantro, scallions, and optional green peas. Season with salt and pepper and serve. For more ways to use brown rice, explore Classic […] The article Ginger Coconut Rice appeared first on VegKitchen.

Self-Care Interview Series: Sana Javeri Kadri

October 20 2018 Golubka Kitchen 

Self-Care Interview Series: Sana Javeri Kadri Sana on the left Sana Javeri Kadri is the founder of Diaspora Co., a radically different spice collective dedicated to equity, sustainable agriculture, and decolonization. We’ve been fortunate to try Diaspora’s heirloom, organic, single-origin turmeric powder, and let’s just say it’s going to be very hard to go back to enjoying any other powdered turmeric ever again. Sana lives between Mumbai and Oakland, California. Routine -- Is routine important to you or do you like things to be more open and free? I crave routine and am most productive when Im following a routine. However, Im unable to do deep thinking work or larger creative work in the middle of a hectic routine, so I like to keep at least one day of the week wide open for creative projects and giving myself the time and space I need to create something important. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I have been trying really hard to wake up, spend as little time on my phone as possible and then make myself a nourishing drink and most importantly, make myself some breakfast. One of my worst habits is to wake up, get on my phone, start responding to emails and then quickly get changed for work and dive straight into a full workday without taking any time to nourish myself or check in with my body. It means that by 1pm Im starving, cranky and already tired for the day. The life changing power of breakfast is something Im still learning… -- Do you have any bedtime rituals that help you sleep well? My girlfriend and I try not to spend too much time on our phones before bed, or looking at a screen. She recently introduced a 20 mins of reading before bed practice that were trying to stick to, its my favorite way to wind down and Im committing to not responding to work emails at 10:45pm, even if its 11:15am in Mumbai and my team there is just getting fired up. Work in progress. -- Do you have any kind of mindfulness practice?  My therapist guides me into mindfulness during our sessions every week because I often come in feeling stressed, frantic and a bit fragile. Shes always able to help me get back in touch with my body and begin to feel grounded again. At her urging, I handle all my stressful work calls or emails sitting outside in the sunshine, ideally with my bare feet in the ground. This practice of grounding has been particularly helpful to me in the past few months of managing a stressful season. I also recently downloaded the Headspace app, and just the five minutes everyday of meditation has made a huge difference to me. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – In Oakland – Bread srsly gluten free sourdough, crispy fried egg cooked in ghee topped with smoked paprika, turmeric and salt, sliced avocado or smoky pinto beans or sliced tomatoes or any veggie leftovers I can wrangle from the fridge, maybe a slice of bacon if Im wanting some extra fat. In Mumbai – a loaded crispy veggie dosa. Either way, I love hot and savory breakfast. The cold and sweet breakfast tradition isnt common in India so, cereal and granola with milk culture is something I find very odd about the United States. Lunch – Leftovers express. My girlfriend and I both work long hours, so our saving grace is prepping large meals a couple times a week and then subsisting on leftovers. Gluten-free pasta with canned early girls (I can 80 lb every summer so that we never have to buy store bought tomato sauce) with every vegetable in the fridge/­­our imperfect produce box and ground beef is a family classic. Rosie is always joking that my stomach doubles when it comes to pasta and shrinks for everything else. Shes not wrong. Snack – My favorite snack is stovetop popcorn. Growing up in Mumbai we never had a microwave, it was my parents most loathed kitchen appliance. So now Im following that tradition of never owning a microwave. My favorite stovetop popcorn is popped in ghee and then topped with nutritional yeast, turmeric, and salt. Its perfect. Dinner - My perfect dinner is khichdi (spiced rice and lentils cooked in ghee and heavy on the ginger, turmeric and cumin), thick full fat yogurt, masala okra, a little bit of pickle (Brooklyn Delhi achaars are divine) and a side of spicy amaranth battered fish. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I used to do caffeine, in a delicious ghee, turmeric, cardamom and coconut sugar concoction, but over time Ive stopped being able to handle it. It started to make my stomach hurt and made me anxious. So I now drink either matcha with rice milk and date syrup, or hot chocolate with hemp oil, coconut sugar and adaptogens if Im needing the extra nourishment. Some days, if Ive slept enough and rested enough, I do better on just water and breakfast, no extra boost needed. -- Do you have a sweet tooth and do you take any measures to keep it in check? I had a notorious sweet tooth all the way until my early twenties – I couldnt be trusted with bars of chocolate and was known to sneak spoonfuls of cake first thing in the morning. However the older Ive gotten (Im still technically in the early twenties), sweets just give me a sugar crash and make me feel sluggish. As an avid lover of food, Id rather eat plenty of things that make me feel fantastic, than the things that make me feel terrible. Both Rosie and I have been surprised and how quickly our respective sweet tooths have disappeared since we started living together, and how easily weve been able to cut out sugar from our life once we could verbalize how terrible it made us feel. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I swear by cannabis tinctures. Im not big on cannabis in other ways, but I find cannabis to be the only way to really deal with chronic pain. Ive also started using Super Good Hemps Turmeric Full Spectrum Hemp Oil in my morning drinks, and I find that it has similar effects. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I used to weight lift and do Crossfit pretty intensely, but had a really awful injury in 2016. Since then, Ive really had to reframe my definition of exercise. Now, I consider it an extension of my healing process. Intense exercise just isnt possible for me in the same way, so I stick to swimming as often as I can (usually a couple times a week), doing Nike Training body weight workouts at home, and talking our dog for a long walk every evening. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love exercise and do best when Im outside and moving my body. Rosie and I try to take our pup Lilly out for a hike at least once a week, and we notice how much more present are with each other and our work when weve exercised.  That being said, Im also an incredibly competitive person, so reframing exercise to no longer be an intensely competitive thing has been very hard for me. I find it difficult to work up the enthusiasm to go on a leisurely swim, without a team to train with, or a competition to work towards. Switching off my producing strategy is my biggest challenge. Beauty -- What is your idea of beauty – external, internal or both? Both! It took me a long time to love my face, acknowledge that it was beautiful despite not looking like everything I saw on magazines and on billboards. But that acceptance and love for my external beauty definitely came from tending to, and growing confidence in my inner beauty. -- What is your skincare approach – face and body? I grew up using raw honey as a face cleanser, handmade ayurvedic soaps for my body, and a mom who never used makeup. So that has informed a lot of my skincare today. My skincare guru is 300% Abena, the founder of Hanahana Beauty, I use her shea butter exfoliating body bar and swear by it, and I use Abenas recipe for a rose water, tea tree oil and jojoba oil soaked cotton pad as a cleanser morning and night, and it has been a complete game changer for getting my glow back. Ive also been using Curology, which is a custom dermatologist service, that is super affordable and came highly recommended by friends. They prescribed me their night cream, which has really taken care of my breakouts and blackheads. Im not usually big on using chemicals on my skin but have found Curology to be a minimalist option that really works. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Cutting out sugar and gluten entirely is the most obvious one – I break out as soon as I am eating sugar, so its first to go. I also use a turmeric, honey, hemp oil and cornmeal face mask every couple weeks that always makes me feel radiant. My dentist has noticed and commented on the huge difference in my teeth that shes seen since I stopped drinking coffee – theyre whiter than ever before and need much less cleaning, which for me is reason enough to skip the coffee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Abenas DIY rose water, jojoba oil and tea tree oil cotton pads! I used to be a ardent fan of Thayers Rose Witch Hazel Toner but in my experience with skincare – once you go DIY, its impossible to go back :) That being said – I will admit to being a Glossier believer, I didnt use makeup until I discovered Glossier concealer and highlighter. Its so easy and lazy but it works so wonderfully. Stress, Etc. -- Do you practice any consistent routines in order to avoid stress?  Taking our pup out for a long walk by the water is a really grounding activity for me. I have no idea how I managed my stress before she moved in with us. -- If stress cannot be avoided, what are your ways of dealing with it? Honestly Im a spokesperson for not really managing my stress well. My partner often comes home to a fuming, off the hook Sana and it takes significant chatting, massaging and cuddling to work me out of the state that I can get into if Im very stressed.  Im an extrovert and a peoples person so being around people that I love is my best coping mechanism. That being said – I have to be careful not to emotionally dump onto my loved ones, just because theyre willing to be there for me. Ive definitely been guilty of that in the past. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? The first one is to make sure I get a really good nights sleep, and make sure Im not drinking alcohol, eating dairy or any processed food. Usually, managing my sleep and diet is the easiest way to kick a cold before it hits. If the cold cant be stopped, I usually start by accepting that my bodys way of asking for rest is by getting sick, and its important to just honor that and completely rest. Then – turmeric, ginger, honey tea all day long.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Ive been trying really hard to take weekends off, and any weekend that I succeed at that- the balance feels so much better. Honestly, as a young business owner, the hustle is so glamorized and romanticized. Youre told that now is your time to grind, and to get further in your career. Whilst this is true, Id also argue that now is the time to establish healthy boundaries and habits in your life so you learn how to maximize your productivity and your potential. Any day that I work a 16 hour day (which is too often), I know that I am not focusing on the bigger picture, and am actually sacrificing my long term goals as a business owner. Remembering that, and focusing on working more effectively, rather than working more, has been a huge step towards achieving healthier work life balance. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Therapy. Every week, no matter what. That perspective and process is something Im deeply committed to. Therapy rarely feels easy, but it is always in service of myself and my larger goals, so its the easiest way to feel on track. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Eating based on how it makes me feel, not how it sounds or tastes. As soon as I focused on how it made me feel, my taste buds changed, I lost weight, my skin issues cleared and I became a very healthy person, with remarkable ease. I know how obnoxious that sounds, Im sorry. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I fly home to India. I know this is incredibly privileged, and a bit excessive, but shuffling back and forth between two continents constantly gives me a broader perspective, and somehow – the psychology of taking an international flight is an incredibly cathartic and productive experience for me. I almost always come back from my trips to India with fresh eyes, new vision and a bigger picture. Thats true for all travel, in my opinion. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. The fundamental line of Crossfit – eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. has influenced my self nourishment beyond any book or movie. I may not be a competitive Crossfit athlete any more but eating to nourish my body is so much more fulfilling than eating to nourish my cravings. Knowledge --  What was your path to starting Diaspora Co.? You can read a lot more about that here, but long story short – Ive been working in the food industry since I moved to the United States in 2012 and I quickly noticed that whilst the farm to table movement felt at its zenith in the Bay Area, it only applied to certain things. Spices and imported foods were somehow excluded from those quality standards. The idea for a new kind of import export company formed in November 2016, and in February 2017 I quit my job and embarked on seven months of research visiting farms, research institutions and markets across India. Diaspora Co. was formally launched as a direct trade sustainable food company with our first offering of turmeric in August 2017. Its been a total rollercoaster since then. --  Can you tell us about the kind of turmeric you sell and how it differs from most turmeric one can buy at a store today? Im biased, but Im also overly honest so I dont think it would be an exaggeration to say that we sell the worlds best turmeric. Historically, there hasnt ever been a quality standard for how to define the highest quality, beyond arguments and branding largely based in exoticism and the colonizer/­­savior mindset. It is the freshest, as in it was harvested in 2018 and is milled every 3 months, versus powders that can be up to five years old and still on a grocery store shelf, stale as ever. It is the most potent variety of turmeric out there, with a tested 4.7% curcumin content. It is a fragrant and exceptional heirloom rhizome variety that compares to other turmeric powders out there as an heirloom summer tomato would to a grocery store store tomato grown for storage not flavor. Finally, it is organically farmed in a spice agriculture landscape where pesticide overuse and residue is notorious. Phew! --  Can you tell us about your decision to pay your turmeric producer really well and about owning the fact that your product costs more because of this? I think part of our work is that what the industry considers paying our producer really well, we consider basic human dignity of paying a living wage and for the price of sustainability, flavor and honest work. If we didnt pay our partner farmers the prices that we do, they wouldnt have the power or the incentive to produce at the standard that they do. To me, this big word decolonizing really just means how are you going to empower the people around you who have historically been stripped of their power? Paying our farmers well is actually the easiest embodiment of our decolonizing mission. As for owning our higher prices – we simply couldnt exist without charging what we do. And ultimately, were dedicating to riding the fine line between being affordable to the home cook and being a leader of sustainability and supply chains and therefore being regarded as a luxury product. I have to believe that we can do both. Turmeric latte blends or turmeric centered businesses that dont want to pay our prices or wholesale from us because theyd like to continue to exploit their sources and maintain their ridiculously high margins, Im in this for the long game and their reckoning will come. It always does. Apologies if I sound cold and jaded, business is vicious and Ive had to steel parts of myself to tolerate it all. --  What are some of your favorite ways to use Diaspora Co. turmeric? Honestly, turmeric was so woven into the fabric of my childhood that it was invisible to me. We cooked with it, made beauty treatments with it, and we used it to mark life and death. So even now, my favorite way to use turmeric is still in simple Indian vegetable dishes – lightly cooked okra tossed in cumin, turmeric and salt is the definition of comfort for me, or a coconut milk turmeric chicken broth with squash and long beans. Comforting, vegetable heavy home cooking is how I innately know how to use turmeric. Lattes just arent for me. --  We love your photos! How did you become a photographer? When I was 14 and going through a really tough phase at school (bullying, puberty, the patriarchy et all), my parents taught me how to use their DSLR. Ive used photography as the lens through which I make sense of and connect with the world ever since. When my academic pursuits turned to food and agriculture in college, my lens turned to it too. In so many ways, I recognize that I was never particularly talented or the best or the brightest, I was always just a really solid worker, and entirely self motivated, and that meant that once I started photographing, I just never stopped, and now here we are. Fun and Inspiration -- What is something you are particularly excited about at the moment? Ive found that balancing my role as a business owner with my role as a photographer is what gives me the most joy professionally. So I have a couple exciting photo shoots planned for the coming months that will be a welcome respite to the chaos of holiday e-commerce. That, and I havent seen my girlfriend and pup in almost a month since Ive been in India and I miss them terribly, so very excited to come home to my two favorite living beings. -- What do you do to unwind or treat yourself? Were so lucky to live in Oakland, where eating out is an incredible experience, especially at a time where women chefs are absolutely excelling in their field. So eating delicious meals by our favorite local women chefs is my favorite treat – Cosecha Cafe (Mexican), Nyum Bai (Cambodian), Champa Garden (Laotian) and 20th Century Cafe (Eastern European) to name a few.  -- A book to feed the soul:  I just finished reading Yvon Chounards Let My People Go Surfing and its been so deeply inspiring to me. -- Is there anyone you would like to hear from next in this interview series? Akwaeke Emezi, they are my favorite writer, a member of this third culture/­­diaspora/­­immigrant excellence interweb community and has navigated their self care so beautifully and visibly through the years. Id love to learn more from them. Photos by Sana Javeri Kadri, Sophie Peoples, Assad Keval /­­/­­ This post contains Amazon Affiliate Links You might also like... Self-Care Interview Series: Ashley Neese Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Amanda Forcella Self-Care Interview Series: Trinity Mouzon Wofford .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Sana Javeri Kadri appeared first on Golubka Kitchen.

Veggies On Fire – The Hague

October 17 2017 Happy Cow veggie blog 

The Hague is one of my favorite cities in the Netherlands. The Hague is the city of peace and law, located on the coast of the North Sea with wide sandy beaches. It is a city of new styles and old masters, with shops, palaces, green parks and beautiful museums like the Mauritshuis. And above all, it is a city where you can eat great vegan food. John and Carin Galstaun run Veggies on Fire. They offer purely vegetable dishes and beverages. All ingredients they use are, whenever possible, of biological origin and locally grown. To give a dish a little kick they use some exotic products here and there. For example, their Chipotle Burger contains smoked chipotle peppers imported from Mexico. They state on their website: By eating vegetables, you contribute to the environment, your health, and enhance animal welfare. There is a better economical use of water and other natural resources, and the choice of pure plant nutrition eventually leads to a much more efficient global food distribution. We will bring you good food and harmony in the broadest sense of the word, in our restaurant on the Beeklaan 385 in The Hague. So, of course we had to check […] The post Veggies On Fire – The Hague appeared first on The Veggie Blog.

Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes

October 16 2017 Meatless Monday 

You can add just about anything you fancy to risotto, which makes it a creative cooks dream. This recipe relies on four different kinds of mushroom (you could use different mushrooms or only cook two or three types as long as the amounts stay the same) and if you forget about the risotto part of the recipe, youre left with an exotic mushroom dish. This recipes comes to us courtesy of Fabio Viviani and is featured in his book, Fabios 30-Minute Italian. Makes 4 servings - 8 tablespoons butter, divided in half - 1 large onion, finely chopped -  1/­­2 cup torn cremini mushrooms -  1/­­4 cup torn oyster mushrooms -  1/­­2 cup torn shiitake mushrooms -  1/­­4 cup sliced button mushrooms -  1/­­2 cup Arborio rice - 1 cup dry white wine - 5 cups vegetable stock -  1/­­2 cup grated Grana Padano - 2 teaspoons white balsamic vinegar -  1/­­4 cup chopped sun-dried tomatoes -  1/­­2 cup Italian parsley leaves - Salt and pepper  Melt the butter in 2 heavy saucepans on medium high. Gently saute the oinons in one until softened, about 3 minutes. In the other, cook the mushrooms until caramelized, about 6-8 minutes. Season lightly with salt and pepper. Turn off mushroom pan. Stir in the rice to the onions and cook, stirring all the time, for about 2 minutes until the mix becomes translucent. Add the wine and cook for around 6-7 minutes until the wine is absorbed. Season with salt and pepper. Add 2 cups of the stock to the pan and simmer gently until the stock is absorbed, stirring every minute or so to prevent sticking! Gradually add more stock, a ladleful at a time, until the rice is tender, about 15-18 minutes. Adjust seasoning in the risotto with salt and pepper and add the mushrooms. Turn heat to low and stir in cheese. In a small bowl, combine the vinegar, sun-dried tomatoes and parsley. Use this as a garnish on top of risotto when served. From Fabios 30-Minute Italian by Fabio Viviani; published by St. Martins Press. Copyright (C)2017 by Fabio Viviani. All Rights Reserved. Used with Permission. Page 114-115. Photo by Matt Armendariz. The post Four-Mushroom Risotto with Parsley Salad and Sun-Dried Tomatoes appeared first on Meatless Monday.

Mango Shrikhand (Amrakhand)

September 8 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Mango Shrikhand Mango Shrikhand is a refreshing yogurt based sweet dish. Shrikand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori. - 3 cup yogurt ((curd or dahi)) - 1 cup mango puree - 1/­­3 cup fine sugar (approx, use as needed) - 1/­­4 tsp crushed cardamom For Garnishing - 1/­­4 cup mango (cut into small pieces) - 1 Tbsp sliced pistachios (pista) - Preparing yogurt - Put a muslin or cheese cloth over a strainer. Pour the yogurt over muslin cloth. Place a bowl underneath the strainer to collect the excess water. - Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt. - Move the yogurt with strainer and bowl into the refrigerator for at about four hours to drain excess water. Occasionally squeeze the excess water. - Yogurt will become thick in consistency, like a cheese ball. - Add mango pulp, sugar, and cardamom powder to yogurt and mix well till sugar dissolves. - Chill the shrikhand before serving. - Garnish with mango pieces, and pistachios. The post Mango Shrikhand (Amrakhand) appeared first on Manjula's Kitchen.

Vegan Menu: 15-Minute Chickpea Masala Dinner

May 30 2017 VegKitchen 

Vegan Menu: 15-Minute Chickpea Masala Dinner Weeknights rarely feel like a good time to experiment with exotic ingredients and elaborate preparations. If youre craving, let say, Indian flavors and want dinner in a hurry (without doing take-out -- again!), you may feel like you’re out of luck. So for today’s vegan menu, we dived into our collection of Vegan Dinner Hacks and pulled […] The post Vegan Menu: 15-Minute Chickpea Masala Dinner appeared first on VegKitchen.

milk cake recipe | milk cake kalakand sweet recipe | milk cake mithai

May 6 2017 hebbar's kitchen 

milk cake recipe | milk cake kalakand sweet recipe | milk cake mithaimilk cake recipe | milk cake kalakand sweet recipe | milk cake mithai with step by step photo and video recipe. this exotic milk based sweet is also known as kalakand which was traditionally originated from rajasthan. popularly milk cake recipe is prepared during holi, eid, diwali and navaratri festival, but certainly can be prepared without any occasions and served as dessert. Continue reading milk cake recipe | milk cake kalakand sweet recipe | milk cake mithai at Hebbar's Kitchen.

Nut Milk and Quinoa Cereal, 3 Ways

February 3 2017 Golubka Kitchen 

Nut Milk and Quinoa Cereal, 3 Ways This post was created in partnership with Quinoa Queen. I’m pretty convinced that I’ll be on team homemade nut milk forever. I do buy bottled almond milk from time to time, and there are great brands out on the market that I feel lucky to have access to. But every time I make a batch at home and taste my first, bright-white sip, I make a mental note to never purchase the store-bought kind again. It’s that good. If you’ve never made nut milk at home, you’ll be surprised by how easy and satisfying the process is. It does take more effort than buying a bottle at the store, but the superior flavor and heavenly texture make it well worth it. Nut milk is made by blending nuts in water – the nuts break down and yield their creaminess and fattiness to the water, coloring it an opaque white. All you need for whipping up a batch of nut milk is a blender and something for straining out the nut pulp, once the nuts are blended up. I’ve heard of people using multiple layers of cheesecloth and fine-mesh strainers, but I’ve found the nut milk bag to be the most effective tool for the job. Run your blended mixture through the bag, give it a squeeze, and you have your milk. Easy! Another advantage to making nut milk at home is the amount of control you have over the process. Many nut milk brands add stabilizers, sweeteners and natural flavors to their mix, and by making your own, you are taking all that unwanted stuff out of the equation. You can soak your nuts/­­seeds, too, which I highly recommend. Soaking gets rid of enzyme inhibitors, which in turn makes the nuts easier to digest and improves their nutrient bioavailability. I’m pretty sure none of the nut milk brands out there are taking care to soak their nuts, so there’s another reason to make your own. You can have all sorts of fun with the kind of milk you make. Use any nuts you like, following the basic proportion, from the more common almonds and cashews, to hazelnuts, pecans and Brazil nuts. Seeds work really well, too! Pumpkin, sesame and sunflower seeds all yield delicious milk and make the endeavor more affordable. You can also make nut/­­seed blends and flavor your milk all kinds of ways. I give you a few luscious flavoring ideas here, including Chocolate-Orange Hazelnut Milk, Matcha-Mint Pumpkinseed Milk and Spiced Pecan Milk. We’ll have more on what to do with the leftover pulp soon, too. I didn’t try my first bite of cereal until the early 90s, when American goods were finally allowed to be imported into Russia after the fall of the iron curtain. Back then, we looked at cornflakes, Snickers, McDonalds and chewing gum with wide and hungry eyes, taking in their then exotic flavors with all kinds of enthusiasm. Nowadays, I find most cereal brands out there to be much too sweet and full of too many unwanted ingredients. Still, a single bite of something crunchy and porous floating in (nut) milk sends me back to those times, when I coveted cornflakes like I now covet coconut butter. I’ve been loving Quinoa Queen, the gluten-free, 100% quinoa cereal brand that uses a minimal amount of wholesome, natural ingredients. The creator of Quinoa Queen is a food scientist and comes from the Andean mountains of Ecuador, where she works with her native community to harvest the quinoa used in her product. QQ cereal is not too sweet, and there is even an unsweetened, single ingredient option which I love, especially when combined with one of these flavored nut milks. The rest of the flavor offerings are subtle and well-considered, there is a lightly sweetened one, as well as a citrusy one, which my eight year old has been eating for breakfast with the Chocolate Orange Hazelnut milk (so it’s kid approved, too). Quinoa works so well as a cereal ingredient, it’s neutral in flavor and contains a wealth of protein and fiber, among other vitamins and minerals that help with starting the morning off right. I’m pretty thrilled to have found a wholesome cereal I can enjoy with all my homemade nut milks, and if you are looking for something similar, consider giving Quinoa Queen a try. Note: You can use raw almonds, cashews or any other nuts or seeds of choice for any of these milk variations. Cashews are especially convenient, as they don’t need to be strained – their pulp breaks down enough in the blender. Chocolate-Orange Hazelnut Milk   Print Serves: 3-3½ cups Ingredients 1 cup raw hazelnuts - soaked overnight in purified water 3 large, soft Medjool dates, or more to taste 2 tablespoons raw cacao powder, or more to taste 1 teaspoon maca powder (optional) zest of 1-2 organic oranges Instructions Drain and rinse the hazelnuts. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for future use. Pour the hazelnut milk back into the blender, add dates, cacao and maca, if using, and blend until smooth. Add the orange zest and pulse several times to combine. Keep refrigerated in an air-tight container for up to 3 days. 3.5.3226   Spiced Pecan Milk   Print Serves: 3-3½ cups Ingredients 1 heaping cup raw pecans or walnuts - soaked in purified water for 4 hours or overnight 5 green cardamom pods - green shells removed 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg or a few shaves/­­slices of whole nutmeg 2-3 soft Medjool dates - optional (I like it unsweetened) Instructions Drain and rinse the pecans/­­walnuts. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for the future use. Pour the walnut milk back into the blender, add the rest of the ingredients and blend until smooth. Keep refrigerated in an air-tight container for up to 3 days. 3.5.3226   Matcha-Mint Pumpkinseed Milk   Print Serves: 3-3½ cups Ingredients 1 cup raw pumpkin seeds - soaked in purified water for 4 hours or overnight 2 teaspoons matcha powder or more to taste handful fresh mint leaves - to taste sweetener of choice - to taste (optional, I like it unsweetened) Instructions Drain and rinse the pumpkin seeds. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for future use. Pour the pumpkinseed milk back into the blender, add the rest of the ingredients and blend until smooth. Keep refrigerated in an air-tight container for up to 3 days. 3.5.3226 You might also like... Rose and Lavender Parfait and a Breakfast with Friends Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings Pink Peppercorn Cookies from Small Plates and Sweet Treats Creamy Steel Cut Oats with Spring Vegetables .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Nut Milk and Quinoa Cereal, 3 Ways appeared first on Golubka Kitchen.

Three New SoCal Restaurants to Get Your Meatless Monday Fill

December 12 2016 Meatless Monday 

Three New SoCal Restaurants to Get Your Meatless Monday FillReality TV has certainly helped put Orange County, CA on the map. But if you prefer to dish with superbly prepared meatless meals, these three restaurants are our recommended Specials of the Day.   True Seasons Organic Kitchen 5675 East La Palma Ave., Anaheim, CA 92807   The True Seasons menu offers organic hot pot cuisine (Shabu-shabu) alongside their irresistible all-organic wraps, salads, bowls and desserts. Each menu selection originates from local famers and quality vendors with fresh, seasonal ingredients that are completely organic and GMO-free. In fact, Chef Saifon can often be found at the local produce markets, selecting unique and exotic vegetables for her renowned recipes. Perhaps thats why True Seasons was recently named one of Orange Countys Top 10 Best New Restaurants by Orange Coast Magazine.   True Seasons represents dining as a GMO free, truly organic food experience. We know many of our customers are vegan and vegetarian, so were excited to support the Meatless Monday movement and showcase some of our meat-free items. – Chef Saifon, True Seasons Organic Kitchen Vegan Lemongrass Soup by True Seasons Organic Kitchen Try the True Seasons recipe for Vegan Lemongrass Soup!   o o o   Green2Go - Burgers, Salads & Bowls 2435 East Imperial Highway, Brea, CA 92821   Green2Go is redefining the way Americas favorite meals are made. Imagine a deliciously healthy take on tacos, rice bowls and more. In addition to their tasty variety of meat-free specialties, they feature a healthy kids menu, not to mention an on-the-go food truck. Every step on their farm-to-fork path is designed with sustainability in mind.   The team here at G2G loves what Meatless Monday stands for and is honored to support this important movement. Many of our food items are meat-free and were delighted to share these with our health-minded customers. – Anita & Joulia, G2G co-founders   House Roasted Brussels Sprouts & Farro Salad by Green2Go   o o o   Jimmys Famous American Tavern 3325 East Imperial Highway, Brea, CA 92823   Jimmys Famous American Tavern serves up modern American regional cuisine with an artisanal point of view. This means the food is freshly prepared, hand crafted in small batched, made with high quality ingredients and cooked with traditional methods. Theyre self-described as comfort food for the foodie. Respecting customers who dont eat meat, they provide a flavorful selection of meat-free dishes and will gladly remove meat products from any menu item upon request.   The post Three New SoCal Restaurants to Get Your Meatless Monday Fill appeared first on Meatless Monday.

Kala Jamun

April 14 2016 Manjula's kitchen 

Kala Jamun Kala Jamun is a delicious desert very similar to Gulab Jamun. Kala jamun is an exotic sweet dish served on special occasions. Kala Jamuns have a very unique texture as they are chewy outside and grainy inside. Preparation time: 30 minutes Cooking time: 20 minutes Recipe will make 12 Will serve 6 Ingredients: - 1 cup nonfat milk powder - 1/­­4 cup all-purpose flour (plain flour, maida) - 1/­­4 cup paneer (see the video how to make the paneer) I used 1-1/­­2 cup of milk for paneer - 1/­­8 teaspoon baking soda - 1/­­2 cup heavy cream For Filling - Pinch of saffron - 1 tablespoon crushed almond - 1 tablespoon crushed pistachios - 1 tablespoon warm milk For Syrup - 1-1/­­2 cups sugar - 1 cup water - 4 crushed green cardamom Oil to fry Method Syrup - In a saucepan, combine the water, sugar, and cardamom over medium heat and bring it to a boil. Simmer until the syrup is sticky but not making the thread. If using a candy thermometer, it should reach 200°F. Set aside. Kala Jamun - Soak the saffron in warm cream. And set aside. - Knead the paneer enough to make it smooth, do not over knead the paneer. - In a bowl mix the dry ingredients together, all-purpose flour, milk powder, and baking soda. Add the paneer and mix well add cream to make soft dough. Dough should be soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Let it sit for about 5 minutes. - Knead the dough if it is dry add 1 to 2 tablespoons of milk as needed not the cream. Divide the dough into 14 equal parts. - Take two pieces of dough and add the filling ingredients saffron, almonds and pistachios, mix well. Divide the filling into 12 equal parts. - Take one part of the dough roll it between your both palms to make a smooth ball and mold it into cup, place one filling in the center, cover from all around, and roll it into smooth ball. Make all 12 the same way. - Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1-1/­­2 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. - Place the Kala Jamuns in the frying pan. Note: remember Kala jamuns will expand in about one and half the size, so give them enough space to expend, and dont over crowed them. - It should take about 7 minutes to fry the kala jamuns. While frying keep rolling the kala jamuns so they are evenly browned. Kala Jamun should be near to black color. - Put the kala jamuns in the hot syrup, not boiling. - The kala jamuns should sit in the syrup for at least 30 minutes prior to serving. Kala jamuns are ready. Serve them for your next get together. You will also enjoy the recipes for bengali rasgulla, and balushahi Enjoy! The post Kala Jamun appeared first on Manjula's Kitchen.

Chickpea & Sweet Potato Noodle Soup

January 28 2016 My New Roots 

Chickpea & Sweet Potato Noodle Soup Its pretty clear how Im handling winter this year: lots of big, bold, spicy food. Chili, saffron, ginger, and paprika are on heavy rotation these days, and Im surviving cold days with hot meals infused with far-away flavours. The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it. In the interest of internally thawing out my bod, I thought I would dust off this old favourite and give it a couple updates. Youll often see a lot of harira recipes calling for rice or pasta, but I wanted to go the grain-free route on this one, so I pulled out my trusty spiralizer and make noodles out of sweet potatoes! As much as I love raw noodles like spiralized zucchini and beet and carrot, lets face it: beyond their appearance, they arent fooling anyone into believing they are pasta. But something really amazing happens when you cook vegetable noodles just a little bit - they actually become rather tender, yielding, and able to absorb other flavours. Sweet potato noodles are definitely a favourite of mine, especially in cooked dishes like this one. They add great texture, and of course, noodle-free oodles of nutrients (try saying that five times). You dont have to soak the lentils for this dish, but it will cook faster it you do, plus the lentils themselves will be far more digestible. And of course you can use canned chickpeas instead of cooking them from dried, but because you wont be blending them up (into hummus, for instance) I promise its worth the effort for not-totally-mushy results. If youve never tried cooking your own chickpeas from scratch, maybe now is the time to take the plunge! Youll never go back, I promise.      Print recipe     Spicy Chickpea & Sweet Potato Noodle Soup Serves 4-6 1 Tbsp. coconut oil or ghee 2 tsp. ground turmeric 2 tsp. ground ginger 1 tsp. caraway seeds 1 tsp. hot smoked paprika 1/­­2 tsp. ground cinnamon 1/­­2 tsp. freshly grated nutmeg 1 pinch saffron (about 40 threads) soaked in 2 Tbsp. hot water 3 medium onions 1 tsp. fine grain sea salt 14 oz /­­ 400ml canned whole tomatoes 6oz /­­ 170g tomato paste (1 small can) 1 1/­­2 cup dried chickpeas OR 3 cups /­­ 500g cooked chickpeas (about 2 cans) 1 cup dried lentils, soaked overnight if possible 1 medium sweet potato 3 slices lemon 5 cups water 1/­­2 cup /­­ 20g cilantro, leaves and tender stems only, plus more for garnish 1/­­2 cup /­­ 20g flat-leaf parsley, leaves and tender stems only, plus more for garnish sea salt and freshly ground pepper, to taste cold-pressed olive oil and lemon wedges for serving Directions: 1. If using dried chickpeas, soak them in pure water overnight with an acidic medium, such as apple cider vinegar or lemon juice. The next morning, drain and rinse. Place in a large stockpot, cover with fresh water, bring to a boil and simmer until tender, about 45 minutes. About 30 minutes into cooking, add about a tablespoon of salt. Drain and rinse. 2. Place saffron threads in a small cup with about 2 tablespoons of recently-boiled water. Let steep for 10-15 minutes. 3. Peel and dice onions. Heat coconut oil in a large stockpot over medium-high heat. Add the turmeric, ginger, caraway, paprika, cinnamon, and nutmeg. Stir to blend, and cook for 1-2 minutes until fragrant. Lower the heat to medium, add onions and salt, stir to coat. Cook until translucent and slightly caramelized, about 10 minutes (add a little water to the pot if it becomes dry). Add the steeped saffron liquid, the canned tomatoes (break up any large pieces), tomato paste, chickpeas, lentils, lemon slices and water. Bring to a boil, reduce to simmer and cook covered until the lentils are tender, 15-25 minutes depending on whether or not you soaked them. 4. While the soup is cooking, make the sweet potato noodles. Scrub the sweet potato well under running water if it is organic, and peel it if it is not. Spiralize the potato if you have a spiralizer, or use a julienne peeler to create long, thin noodle-like strips. Wash the herbs well, spin dry and roughly chop, removing any tough stems. 5. Add the sweet potato noodles and herbs to the pot, stir to incorporate and let simmer for 5 minutes. Season to taste. 6. Ladle out desired amount of hot soup into bowls. Drizzle each serving generously with olive oil and top with more herbs. Serve with a wedge of lemon, and enjoy.   In other news, I’ve added two new recipes to the My New Roots App! If you’re craving a little more in the way of raw, juicy sunshine, here are two brand-new and exclusive smoothie bowls for your pleasure: the Zippy Zucchini Smoothie Bowl and the Plum Dandy Smoothie Bowl. If you have the app already simply update it, and if you don’t, you can download it here. And this week I’m in Sri Lanka, all thanks to Cinnamon Hotels for kidnapping me from the icy cold and transporting to me to a tropical paradise full of exotic fruits, cerulean 29° ocean water, and annoyingly perfect palm-tree-sunset-white-sand-beach situations. If you don’t want to be jealous, you should probably avoid my Instagram, okay? Stay cozy out there! xo, Sarah B The post Chickpea & Sweet Potato Noodle Soup appeared first on My New Roots.

Vegan Eco Travel And Tourism In Thailand

December 22 2015 Happy Cow veggie blog 

Welcome to Thailand - home of tropical weather, white sand, turquoise waters, delicious vegan food, exotic animals and BIG tourism dollars. Thailands thriving tourism industry is big bucks and in […] The post Vegan Eco Travel And Tourism In Thailand appeared first on The Veggie Blog.

8 Delicious Recipes for Late Summer-Early Fall Squashes

September 18 2015 VegKitchen 

8 Delicious Recipes for Late Summer-Early Fall SquashesSummer-into-fall gardens and farm markets are abundant (some might say overly abundant) with varieties of squashes. In addition to the common zucchini and yellow summer squash, theres also plenty of pattypan and delicata -- both of the latter being a kind of middle ground between summers tender squashes and the harder orange winter squashes like butternut and acorn that follow closely behind. Spaghetti squash is also rolling off the vine at this time year. If youre faced with a bounty of late summer squashes, or have neighbors that keep dropping them off, here are several tasty ways to highlight one at a time or mix them up. Delicata squashes have a large hollow area once you remove the seeds, making them perfect for stuffing. For Rice-Stuffed Delicata Squashes, shown above, you can use any kind of brown rice, though I highly recommend using an exotic rice blend for more flavor. Meg Wolffs Baked Delicate Delicata proves that you need not fuss too much to get a naturally sweet side dish thats filled with flavor. In Summer Squash with Corn and Green Chiles, the combination of fresh summer squashes and corn, flavored with garlic and chiles, is simply delicious. Its a delightful side dish in late summer into early fall, when this produce is at its peak of flavor. Simple Summer Squash Sauté with Dried Tomatoes and Basil is an easy side dish that can include zucchini and yellow summer squashes, which are available year-round, but any tender squash, such as pattypan, eight-ball zucchini, etc., may be substituted or added. From Oh My Veggies, Miso-Marinated Grilled Summer Squash offers an easy an gorgeous way to mix up late summer squashes, especially if you havent yet put away the grill. A Japanese-inspired miso marinade turns summer squash into something special! Earthy and hearty, Quinoa with Mixed Squashes and Mushrooms can be served any time of year. Vary it according to whats available. Spaghetti squash is a fun vegetable if ever there was one. This unique squash is delicious as well as entertaining, with its spaghetti-like flesh. Stewed Spaghetti Squash is an easy and tasty way to use it. Spaghetti Squash with Peas and Almonds is another tasty way to serve this fun squash, with a lightly curried tomato-coconut sauce.

Hyderabadi Biryani (Vegetable Pulao)

September 2 2015 Manjula's kitchen 

Hyderabadi Biryani (Vegetable Pulao) (deployads = window.deployads || []).push({}); Hyderabadi Vegetable Pulao is an exotic rice dish that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish! Recipe will serve 4. Ingredients: For rice - 1 cup rice preferred basmati rice available in Indian grocery stores - 2 tablespoons clarified butter or ghee - 1/­­2 teaspoon cumin seeds (jeera) - About 1 inch piece cinnamon stick (dal chini) - 1/­­2 teaspoon salt - About 1/­­4 cup cilantro finely chopped (hara dhania) - 2 cups water For vegetables - About 3 cups mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas, - 1/­­2 cup paneer cut into about 1/­­2 inch cubes - 4 cups tomatoes chopped - 1 green chili cut into pieces - About 2 tablespoons ginger cut into small pieces - 3 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 2 tablespoons coriander powder (dhania) - 1/­­2 teaspoon turmeric - 1/­­2 teaspoon red chili powder - 1-1/­­2 teaspoon salt - 1 teaspoon sugar - 1/­­4 cup cashew powder - 1/­­4 cup cilantro chopped - 1/­­4 teaspoon garam masala Method Rice: - Wash rice gently changing water several times until the water appears clear. - For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking. - Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately. - Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute. - Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. Vegetables - Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending. - Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. - Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side. - Add all the vegetables and 1/­­4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy. - Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving. - Serve the vegetable over hot rice. Hyderbadi mirchi ka salan goes well with this pulao The post Hyderabadi Biryani (Vegetable Pulao) appeared first on Manjula's Kitchen.

Aloo Lacha Chivda (Spicy Potato Sticks)

October 1 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Aloo ka Lacha Aloo ka Lacha is an all-time favorite snack in my house and I will show you how easy to make this exotic snack. - 4 medium sized potatoes (aloo) - 2 Tbsp peanuts (moongaphalee) - 2 Tbsp broken cashews (kaju) - 2 Tbsp sliced almonds - 1 tsp salt - 1/­­4 tsp sugar - 1/­­4 tsp black pepper - 1/­­4 tsp red chili powder - Pinch of citric acid (tatri) - Wash and peel potato and grate it with a thick grater. - Soaked the grated potatoes in cold water. Take the muslin cloth and squeeze it well. - Now spread it on a kitchen towel and pat dry with another towel. - Heat oil in a pan over high heat. - Add the grated potatoes in the frying pan enough to cover the surface. Fry on high heat for 2 minutes. - Then lower the heat to medium and fry till they become golden and crisp. - Take them out over paper towel. Note: Take 3 to 4 sheets of paper towel, making sure they will observe the extra oil keeping them dry and crispy. Repeat the process and fry potatoes in batches. - In small frying pan over low heat dry roast the almonds, remove it in a bowl. - In a same frying pan take 2 tablespoons of oil and fry peanuts on low heat till they become golden and crisp, this will take about 2 minutes and take them out over paper towel. - Fry cashews in same oil on low heat till golden and take them out over paper towel. - In a bowl mix lacha, peanuts and cashews and sprinkle the spices and mix well. - Let the chiwda cool down completely then serve or store. The post Aloo Lacha Chivda (Spicy Potato Sticks) appeared first on Manjula's Kitchen.

Easiest Peanut Satay Noodles Dinner

July 12 2017 VegKitchen 

Easiest Peanut Satay Noodles Dinner Worlds Easiest Peanut Satay Noodles is one of our favorite Shameless Shortcut Recipes, so we’ve worked it up into a full dinner thats as easy as it is festive. Central to this dinner hack is using good bottled Thai peanut satay sauce which ideally will contain all the exotic ingredients that would be a pain […] The post Easiest Peanut Satay Noodles Dinner appeared first on VegKitchen.

Gluten-Free Blueberry Lemon Scones

May 25 2017 Golubka Kitchen 

Gluten-Free Blueberry Lemon Scones This post was created in partnership with Bob’s Red Mill. When I was writing my first cookbook four years ago, I was completely infatuated with developing gluten-free baking recipes and baking almost every day. More than that, I was really into making my own flours (by blending whole grains in my Blendtec), and mixing my own gluten-free flour blends. I am one of those crazy people that enjoys making everything from scratch, but I also did all of those things out of necessity, since there were no high-quality gluten-free flour blends out on the market. Things have really changed since then! Health food stores are now flooded with all kinds of exotic flours and flour blends, which makes me a little less compelled to make my own. I still do from time to time, but I feel comforted by the fact that I can pick up a gluten-free flour blend in the store and whip up some tasty scones without getting messy with the blender and tons of jars. I should add that I don’t have a gluten sensitivity, but a few people I like to share scones with do, and I also just really love the challenge that gluten-free baking presents. I’ve been baking with Bob’s Red Mill 1 to 1 Gluten Free Baking Flour and can confidently say that it’s the best pre-mixed gluten-free flour blend I’ve tried. The blend was formulated to substitute wheat flour in baking recipes in exact amounts, which makes it super easy to use if you ever want to try your hand at a gluten-free version of your favorite recipe. These blueberry lemon scones are my favorite thing I’ve made with the flour so far. I’ve tested three batches, and each one has disappeared within a day, with the help of friends and family. They are a true crowd pleaser, and make for a satisfying little breakfast or dessert. Slightly crisp on the outside and nice and crumbly inside, with pockets of blueberries, and a sweet and tangy lemon ‘glaze.’ There’s a lovely zing from lemon zest throughout, and they are pretty low maintenance in terms of preparation, as scones should be. I hope you’ll give them a try :) Gluten-Free Blueberry Lemon Scones   Print Serves: 8 scones Ingredients for the scones ½ cup unsweetened almond milk ½ tablespoon apple cider vinegar ½ cup plus 2 tablespoons gluten free rolled oats 1½ cups 1 to 1 gluten free flour blend ¼ cup plus 1 tablespoon coconut sugar, plus more for sprinkling on top 2 teaspoons baking powder pinch of sea salt zest of 2 organic lemons, divided ¼ cup neutral coconut oil - scoopable, at room temperature ½ cup pistachios - chopped, plus more for garnish 1½ cup fresh or frozen (not thawed) blueberries ¼ cup aquafaba (water from a can of chickpeas or other beans) 1 teaspoon vanilla extract for the glaze ¼ cup cashew butter 1½ tablespoons maple syrup or honey ¼ teaspoon turmeric - for color juice of 1 lemon Instructions to make the scones Preheat the oven to 400° F (200° C). Prepare a baking sheet by covering it with a piece of parchment paper. Combine the almond milk and apple cider vinegar in a small bowl and set aside to make a vegan buttermilk. Pulse the rolled oats several times in a high speed blender or food processor to grind them partially. Combine the oats with the flour, sugar, baking powder, salt and ⅔ the amount of the lemon zest in a medium bowl, toss to mix thoroughly. Add coconut oil and work it into the flour mixture with a fork until mostly mixed in, with some small clumps remaining. Add the pistachios and blueberries, toss to combine. Make a well in the center, add the buttermilk, aquafaba and vanilla, and mix to combine. Take care not to overwork the batter. Transfer the batter to a floured surface and use your hands to form a disk about 1-inch thick. Cut into 8 wedges with a floured knife. Transfer the wedges onto the prepared baking sheet with a spatula or a pie server. Sprinkle some coconut sugar on top of each scone. Bake for 25-30 minutes, or until the edges are golden and crispy. Let cool and drizzle with the glaze (recipe follows), sprinkle with the rest of the lemon zest and pistachios. to make the glaze In a small bowl, combine the cashew butter with the maple syrup and turmeric, mix until smooth. Add lemon juice and whisk until shiny and smooth, add more lemon juice or water if the glaze seems too thick. Drizzle over the scones and enjoy. Notes I learned from Minimalist Baker that coconut oil works best in vegan scones when its not in a frozen or a liquid state, but in between those two and scoopable, the way its sold in grocery stores from. 3.5.3226 You might also like... Roasted Eggplant and Pepper Pizza on a Buckwheat Crust Raw Chocolate Layer Cakes with Black Cherry and Orange Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Pink Peppercorn Cookies from Small Plates and Sweet Treats .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Gluten-Free Blueberry Lemon Scones appeared first on Golubka Kitchen.

kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav

March 26 2017 hebbar's kitchen 

kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulavkashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav with step by step photo and video recipe. traditionally pulav recipes are savoury and spice in taste and are cooked with full of vegetables. however this recipe is unconventional and is prepared with several dry fruits and raisins and is generally sweeter in taste. moreover, like any other kashmiri recipes even this exotic pulav does contains crushed fennel aroma. Continue reading kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav at hebbar's kitchen.

Lemongrass Soup

December 12 2016 Meatless Monday 

This unique recipe seasons classic winter vegetables with the exotic flavors of Southeast Asia. Look for lemongrass, Kaffir lime leaves, turmeric, galangal  and dry  guajillo chili pepper in specialty shops or find them online. This recipe comes to us from Chef Saifon of True Seasons Organic Kitchen in Anaheim, CA. Serves 2 For the Vegetables: - 1/­­2 cup kabocha squash, cut into 3/­­4 inch thick slices - 1/­­2 cup butternut squash, cut into 3/­­4 inch thick slices - 1 cup kale, chopped - 1 cup red chard, chopped - 1/­­2 cup carrot, diced - 2 t green onion, chopped - 1/­­2 cup zucchini, sliced - 1 purple onion, cut in to 3/­­4 inch thick slices - 1/­­4 cup cilantro, finely chopped for garnish For the Spicy Lemongrass Soup Base: - 1/­­4 cup lemongrass - chopped - 3 t garlic - 1 t coriander seed (dry) - 2 t sea salt - 5 kaffir lime leaves - 1 turmeric (small root) - 1 galangal, cut in 3 small pieces - Fresh lime juice - 1/­­2 cup guajillo dry chili pepper (5 large peppers) - 1/­­2 cup water Mix all of the ingredients for the soup base in a high speed blender for about 2 minutes. Boil 3 cups of water, add soup base mixture and all vegetables. Season to taste with more lime or lemon juice for more sour taste, and more fresh chili or chili powder for extra spice. Cook until vegetables are tender. The post Lemongrass Soup appeared first on Meatless Monday.

C-CAP Teens Rock the Veggie Burger World

May 23 2016 Meatless Monday 

C-CAP Teens Rock the Veggie Burger WorldGet the winning Taste of Korea Kimchi Burger recipe! The 2016 Careers through Culinary Arts Program (C-CAP) and Meatless Monday Recipe Contest just announced the winners of their annual contest for teenage chefs. This year the challenge was: get the beef off their buns and create the best veggie burger on the block. High school students from seven C-CAP markets participated, and some of the best chefs in America judged, including Rick Bayless, Chris Feldmeier, Scott Uehlein, and Jason Weiner, along with Meatless Mondays recipe editor Diana Rice, RD. C-CAP, the nonprofit organization that runs the annual contest, kicked off the campaign last fall by introducing teen chefs from around the country to the Meatless Monday public health campaign, which encourages everyone to start each week with a healthy, meatless meal. Winners beat out thousands of their high school peers from across the country with recipes you could place in any good restaurant. According to the judges, this years impressive ingredients ranged from unexpected fillings of kale, spinach, falafel, sun-dried tomatoes, tofu, and beets to a rich array of exotic spices. This years Grand Prize Winner of the C-CAP Meatless Monday $5,000 scholarship is Eubene Kim, a 12th grader from Chatsworth Charter High School, Los Angeles, for his Taste of Korea kimchi tofu burger. Sun-Dried Tomato Patty Recipe And new this year, C-CAP and Meatless Monday awarded $2,000 scholarships to six recipe contest finalists from each of the C-CAP markets. This way, all seven C-CAP markets have a winner! One of those scholarship winners, Tyler Ramos, currently a senior at Tottenville High School in Staten Island, NY, worked with her teacher Chef David Schwartz to come up with an Italian-style burger infused with rosemary, garlic, and sun-dried tomatoes. She also incorporated red potatoes and white kidney beans for protein. Try her veggie burger recipe just in time for grilling season! Says Chef Rick Bayless, one of the Chicago judges: Even having a contest like this shows the giant leaps forward were making when it comes to good food. I cant tell you how encouraging it is to see young people taking up the mantle of healthy eating. The experience of judging filled me with all kinds of hope. The $2,000 scholarship winners are: ARIZONA Juliet Auld, Mountain View High School, Tucson. Falafel, Spinach, Feta and Sundried Tomato Veggie Burger with Homemade Tzatziki Sauce CHICAGO Aliyah Taylor, South Shore International College Prep. Smoked Chipotle Rice Burger HAMPTON ROADS, VA Reece Conwell, Woodrow Wilson High School. Spicy TVP (Textured Vegetable Protein) on a Toasted Onion Bun NEW YORK CITY Tyler Ramos, Tottenville High School, Staten Island. Sundried Tomato Patty PHILADELPHIA Nyshiera Jones, Randolph Career and Technical High School. Beet Burger with Asian Slaw WASHINGTON, DC/­­PRINCE GEORGE COUNTY, MARYLAND Jasmine Blackwell, Cross Lane High School, MD. Kale Burger The post C-CAP Teens Rock the Veggie Burger World appeared first on Meatless Monday.

Vegetarian Enchiladas

April 7 2016 Manjula's kitchen 

Vegetarian Enchiladas Vegetarian enchilada is a popular Mexican dish with my family. This mix of veggies with homemade enchilada sauce is such a tasty treat. This is my twist to the classic Mexican dish, which is very delicious and exotic. This recipe will serve 3. Ingredients: - 6 corn tortillas (I am using white corn tortilla) Enchilada Sauce - 1 15oz can crushed tomatoes - 3 tablespoons oil - 3 tablespoons all-purpose flour - 1-1/­­2 teaspoons chili powder - 1 teaspoon dried oregano - 1 teaspoon cumin seed powder - 1 teaspoon sugar - 1 teaspoon salt - 1/­­4 teaspoon ground black pepper - 1 cup water For filling - 1 tablespoon oil - 3 cups spinach chopped - 1/­­2 cup corn, I am using frozen corn - 1/­­2 cup mushroom chopped - 1/­­3 cup of sharp cheddar cheese shredded - 1/­­3 cup mozzarella cheese shredded For Topping - 1/­­2 cup of sharp cheddar cheese shredded - 1/­­2 cup mozzarella cheese shredded - 1 jalapenos chopped, adjust to taste Method For Enchilada Sauce: - Blend the tomatoes, make a smooth puree. Heat the sauce pan over medium heat. Add the oil and all-purpose flour, stir for one minute until flour is light golden brown. Add tomato puree, oregano, salt, sugar, black pepper, red chili powder, and cumin. Mix it well making sure there is no lumps. Add 1 cup of water and boil over medium heat about 2-3 minutes, sauce should be pouring consistency. Set aside. Filling: - Heat the oil in a sauce pan over medium heat, add the vegetables. Corn, mushrooms and spinach. Cook stirring until moisture has evaporated but mix should be still moist. Remove from heat add about 1/­­4 cup of enchilada sauce, mix it well. When vegetable mix comes to room temperature add the cheese and mix it well. Set aside. Making enchilada: Note: I am using microwave. - Mix both cheese and set aside. Heat the skillet over medium heat and grease the skillet generously.  Toast the tortillas about one minute from both sides. - Top each tortilla with about 1/­­4 cup of filling; roll up tightly and arrange, two rolled tortilla seam side down, in microwaveable plates. I prefer to make enchiladas in microwave it is fast and it is easy to personalize how much filling, how much cheese and also mild or hot. Sprinkle enchiladas with about 3 tablespoons of sauce and sprinkle the cheese. - Microwave for about one and half minutes, cheese should be melted and little bubbly. - For best taste serve enchiladas hot with side of lettuce and chopped tomatoes. Also see the recipes for Butternut squash Pasta, Gobi (cauliflower) Manchurian, homemade pizza. The post Vegetarian Enchiladas appeared first on Manjula's Kitchen.

Mooli Ka Paratha (Punjabi Mooli Flat Bread)

January 6 2016 Manjula's kitchen 

Mooli Ka Paratha (Punjabi Mooli Flat Bread) Mooli is a white radish or daikon. This is an exotic flat bread filled with mooli. Mooli ka paratha is a popular north Indian breakfast treat with cup of hot chai. Recipe will make 4 parathas Ingredients: For Dough - 1 cup whole wheat flour, atta -  1/­­2 teaspoon salt - 1 tablespoon oil -  1/­­2 cup water For Filling - 2 cups white radish/­­mooli shredded -  1/­­2 tablespoon salt -  1/­­2 teaspoon carom seeds /­­ ajwain - 2 teaspoons green chili finely chopped - 2 tablespoons cilantro /­­ hara dhania finely chopped Also need about 1/­­4 cup whole wheat flour for rolling and 5 teaspoon oil for cooking paratha Method Making the Dough - Mix flour, salt, and oil in a bowl add the water as needed to make soft dough. Knead the dough for about one minutes on a lightly greased surface to make soft, and pliable dough. - Set the dough aside for at least ten minutes. Making the Filling - Shred the mooli /­­ white radish, add the salt to shredded mooli mix it well let it sit for about 2-3 minutes. Squeeze the water as much possible from mooli. Add all filling ingredients together, carom seeds, chili and cilantro mix it well. Do this processes just before you are ready to make parathas. Making of paratha - Divide the dough into four equal parts. - Take one part of the dough and with your fingers flatten the edges to form a three-inch circle, leaving the center a little thicker than the edges. - Mold the dough into a cup and place the filling in the center, filling should be little less then dough. Pull the edges of the dough to wrap the filling. - Heat an iron skillet or heavy skillet on medium high heat. Test by sprinkling it with a couple of drops of water. If the water sizzles right away, the skillet is ready. - Press the filled ball lightly on dry whole wheat flour from both sides. - Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. - Place the paratha on the skillet. When the paratha start to change color flip it over. You will notice some golden-brown spots. - After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the paratha on the sides with a spatula, to help paratha cook through evenly. - 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 four to five days or frozen for up to a month.  Re-heat using a skillet or oven. Mooli paratha goes well with yogurt or potato with yogurt gravy. Enjoy! The post Mooli Ka Paratha (Punjabi Mooli Flat Bread) appeared first on Manjula's Kitchen.

Spinach Kofta Curry

September 30 2015 Manjula's kitchen 

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

Shahi Pulao (Vegetable Pulao)

September 2 2015 Manjula's kitchen 

Shahi Pulao (Vegetable Pulao) Shahi Pulao or Vegetable Pulao is an exotic rice dish that combines spicy and aromatic vegetables served over rice. Rich with flavor, this is an extraordinary dish. You may also call this Biryani. This dish is made in two parts. First I prepare the rice with cumin seeds and cilantro. Then the vegetables are cooked separately with tomatoes, cashews, beans, green peas, cauliflower, and paneer. Top these vegetables over the rice and you have a mouth-watering dish! Recipe will serve 4. Ingredients: For rice - 1 cup rice preferred basmati rice available in Indian grocery stores - 2 tablespoons clarified butter or ghee - 1/­­2 teaspoon cumin seeds (jeera) - About 1 inch piece cinnamon stick (dal chini) - 1/­­2 teaspoon salt - About 1/­­4 cup cilantro finely chopped (hara dhania) - 2 cups water For vegetables - About 3 cups mix vegetables I am using cauliflower cut into small floret, green beans cut into small pieces, bell pepper cut into cubes, and frozen green peas, - 1/­­2 cup paneer cut into about 1/­­2 inch cubes - 4 cups tomatoes chopped - 1 green chili cut into pieces - About 2 tablespoons ginger cut into small pieces - 3 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 2 tablespoons coriander powder (dhania) - 1/­­2 teaspoon turmeric - 1/­­2 teaspoon red chili powder - 1-1/­­2 teaspoon salt - 1 teaspoon sugar - 1/­­4 cup cashew powder - 1/­­4 cup cilantro chopped - 1/­­4 teaspoon garam masala Method Rice: - Wash rice gently changing water several times until the water appears clear. - For fluffier rice, the rice should be soaked for at least 15 minutes prior to cooking. - Heat the oil in a saucepan. Oil is the right temperature when one cumin seed dropped into the oil cracks immediately. - Add the cumin seeds. When they crack, add the cinnamon stick and stir for a few seconds. Add the rice, cilantro, and salt. Stir-fry one minute. - Add the water and bring to a boil, turn the heat to low. Cover the pan, and Cook 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. Vegetables - Blend tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending. - Heat the oil in a saucepan. Over medium high heat oil should be moderately hot, add the cumin seeds, and asafetida, as seeds crack add tomato puree, coriander, turmeric, sugar and salt. - Lower the heat to medium, stir the spice paste occasionally when it start thickening add cashew powder and cook until paste become the thick and start leaving the oil from side. - Add all the vegetables and 1/­­4 cup of water, mix it well. Cover the pan and let it cook for about 5-6 minutes over medium heat stir few times in between. Add paneer mix and cover the pan, cook for another 3-4 minutes. Vegetables should be tender not mushy. - Turn off the heat add garam masala and cilantro, stir and cover the pan for few minutes before serving. - Serve the vegetable over hot rice. Hyderbadi mirchi ka salan goes well with this Shahi Pulao Hyderabadi Mirchi Ka Salan (Spicy Pepper Curry) The post Shahi Pulao (Vegetable Pulao) appeared first on Manjula's Kitchen.

Urad Dal Kachori

April 22 2015 Manjula's kitchen 

Urad Dal Kachori Dal kachori is a delicacy from north India. Dal kachori is a spicy puffed pastry. Traditionally kachories are sold at HALWAI (a sweet and snack shop). Today, I will use urad dal lentils (skinned black gram) for the inside filling. These mouthwatering Dal kachories can be served as a snack, chaat or part of main meal, making the meal exotic. This recipe will make 12 kachories and will serve 4. Ingredients: Dough - 1 cup All Purpose flour (plain flour or maida) - 1 tablespoon fine sooji (semolina) - 1/­­4 teaspoon salt - 2 tablespoons ghee /­­ clarified butter - 1/­­4 cup lukewarm water Filling - 1/­­4 cup washed urad dal lentils (skinned black gram) - 1 tablespoon fennel seeds coarsely grinded (saunf) - 1 tablespoon coriander seeds coarsely grinded (dhania) - 1 teaspoon red chili flakes - 1/­­2 teaspoon mango powder (amchoor) - 1/­­4 teaspoon asafetida (hing) - 1/­­2 teaspoon salt (adjust to your taste) - 1 tablespoon ghee /­­ clarified butter Also need oil to fry Method To Make Dough - Mix the flour, semolina, salt and ghee. Add water slowly to make dough. Dough should be firm but pliable. Cover the dough and let it sit for at least fifteen minutes. To make filling - Boil dal in about 2 cups of water, until dal is soft not mushy. Drain the access water. - Heat the ghee (clarified butter) over low medium heat add all the spices for filling fennel, coriander, red chili, mango powder, asafetida and salt, stir and add boiled dal. - Stir continuously, and keep pressing dal, until water from dal has evaporated, notes, dal should not be powdery. - Turn off the heat. Let the mixture cool off. To make the Kachoris - Take the dough and knead it for a minutes. Divide the dough in twelve equal parts. - Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges. - Mold the dough into a cup and place about 2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls. - Let the filled ball sit for three to four minutes before rolling. - Set the kachoris on a surface with the seams facing up. Roll it slowly about three inches in diameter. - Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow. - Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy. - Kachories can be stored for at least a week in an airtight container. If kachories get soft warm up the kachoris in an oven on 200 degree F for about 7 to 10 minutes, this will bring back the freshness and crispyness. Serving suggestion: serve them plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum The post Urad Dal Kachori appeared first on Manjula's Kitchen.


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