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Zucchini Lentil Pakoras

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Zucchini Lentil Pakoras

February 25 2021 Manjula's kitchen 

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

Eggs Benedict Casserole – Vegan Breakfast Casserole

February 25 2021 Vegan Richa 

Eggs Benedict Casserole – Vegan Breakfast CasseroleThis Vegan Egg Casserole is loaded with veggie goodness baked in one pan along with vegan “egg” made from blended tofu. Mushrooms add a touch of earthy flavor and satisfying savoriness to this vegan breakfast casserole. Serve with a quick vegan hollandaise. Who doesn’t love a breakfast casserole? Savory casseroles and one-pan dishes like this Vegan Eggs Benedict Casserole are the queens of any brunch buffet or potluck. Quick, delicious and the clean-up is easy. But wait? Is it even possible to make a vegan breakfast casserole? Let me tell you, with the help of some of the vegan fun foods like tofu, the answer is yes, you can! This vegan egg casserole recipe features some typical breakfast ingredients like toast, onions, mushrooms, and vegan “eggs” made from a blended tofu mixture. To add an egg benedict spin on this, I served this up with a quick vegan hollandaise sauce but you can also use vegan cashew cheese sauce or a drizzle of hot sauce. Who could say no to all that?!? I guarantee that everyone at the table will be happy. Serve up this Vegan Breakfast Casserole to a hungry crowd and freeze the leftovers (should there be any) for a quick savory breakfast! An easy breakfast everyone can enjoy! What I love most about this recipe is how customizable it is! You can add vegan sausage, any veggies you like and even a drizzle of hot sauce, if that’s your jam. MORE SAVORY BREAKFAST OPTIONS - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Eggs Benedict Casserole – Vegan Breakfast CasseroleThe post Eggs Benedict Casserole – Vegan Breakfast Casserole appeared first on Vegan Richa.

poha idli recipe | instant poha rava idli | avalakki idli

February 22 2021 hebbar's kitchen 

poha idli recipe | instant poha rava idli | avalakki idlipoha idli recipe | instant poha rava idli | avalakki idli with step by step photo and video recipe. in india, breakfast recipes are mainly made with different types of steamed south indian cuisine breakfast meals. mainly it is made with a combination of rice and lentil with an optional fermentation process which adds the necessary flavour and taste to it. yet there are other instant and cheat variant to these traditional recipes and poha idli or avalakki idli is one such simple variant. The post poha idli recipe | instant poha rava idli | avalakki idli appeared first on Hebbar's Kitchen.

paal cake recipe | eggless soft & juicy milk cake | malabar milk cake

February 18 2021 hebbar's kitchen 

paal cake recipe | eggless soft & juicy milk cake | malabar milk cakepaal cake recipe | eggless soft & juicy milk cake | malabar milk cake with step by step photo and video recipe. generally south indian cuisine has always termed for morning breakfast or for evening snacks. having said that there are simple and easy sweets and dessert recipes too but generally limited to the state-wise cuisine. one such popular milk and sugar syrup based kerala sweet recipe known for its soft and crunchy texture with sugar syrup inside. The post paal cake recipe | eggless soft & juicy milk cake | malabar milk cake appeared first on Hebbar's Kitchen.

Vegan Blueberry Muffins

February 7 2021 Oh My Veggies 

Vegan Blueberry Muffins Head into the kitchen and whip up a batch of these easy Vegan Blueberry Muffins. These blueberry muffins bake up light and fluffy, and every bite is studded with fresh blueberries.  Suppose you are looking for a simple breakfast to serve your family or a dessert to have on hand when you get a sweet craving.

Savory Chickpea Flour Waffles – Pakora Waffles

February 2 2021 Vegan Richa 

Savory Chickpea Flour Waffles – Pakora WafflesPakora Waffles! Chickpea Flour Waffles are a fun savory vegan breakfast treat or snack! Pakora’s are a staple at most Indian restaurants and now you can have them for breakfast – unfried! Gluten-free too! So it was definitely time for me to come up with another creative savory use for a waffle iron. Enter Pakora Waffles. What are Pakoras? Pakora is a spiced fritter originating from the Indian subcontinent, often sold by street vendors and consisting of vegetables such as potatoes and onions, coated in spiced gram flour and then deep-fried. These waffles are a fun play on the popular Indian snack. Light crispy waffles made with chickpea flour with plenty of veggie goodness and spices in them! Is gram flour the same as chickpea flour? Besan (gram flour) and Chickpea flour are not the same! Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Besan is Brown Chickpea flour, is finer and milder flavor. Garbanzo bean flour (white Chickpea flour) is coarse, dryer, more bitter flavored and needs more moisture. Read this blog post for differences and where to use which flour. MORE CHICKPEA FLOUR RECIPES - Chickpea flour tofu  - firmer and sturdier with chickpea flour - Omelet with Chickpea flour  - Chickpea flour frittata - no soy - Socca is better with chickpea flour. - My Gluten-free Naan is better with chickpea flour - Breakfast Scramble with Chickpea Flour - Gluten-free flatbread - Cheese slices! no nuts. Continue reading: Savory Chickpea Flour Waffles – Pakora WafflesThe post Savory Chickpea Flour Waffles – Pakora Waffles appeared first on Vegan Richa.

maida dosa recipe | godhuma dosa | godi dosa | no rice no dal instant dosa

January 26 2021 hebbar's kitchen 

maida dosa recipe | godhuma dosa | godi dosa | no rice no dal instant dosamaida dosa recipe | godhuma dosa recipe | godi dosa | no rice no dal instant dosa with step by step photo and video recipe. morning breakfast has always been challenging meal for most of the homemakers. most of the time we prepare ourselves with week-long idli and dosa batter, but there are certain days where we may need some help with instant recipes. one such easy and instant recipe which can be done within minutes is maida dose and godhuma dose recipe known for its simplicity and taste. The post maida dosa recipe | godhuma dosa | godi dosa | no rice no dal instant dosa appeared first on Hebbar's Kitchen.

Vegan Pizza Waffles

January 19 2021 Vegan Richa 

Vegan Pizza WafflesVegan Pizza Waffles stuffed with bell peppers, mushrooms and mozzarella are a must-try for all pizza lovers and everyone craving pizza for breakfast! Perfectly cheesy yet light and crispy and with pizza sauce and favorite pizza toppings. Take your waffles game to the next level! I give you Pizza Waffles!! HELLO, crispy savory vegan waffles stuffed with Italian pizza topping classics like mushrooms, bell peppers and vegan mozzarella cheese. They are amazing straight from the waffle iron but I can also see them getting dipped into warm marinara. Look at these crispy golden edges! Breakfast for dinner has reached a whole new level. I mean, youve got everything you love in a pizza... The toppings, the cheese, and the crispy part of the dough – all compressed into one neat little package! Kids LOVE these pizza waffles and as there is no crust, I can almost guarantee you there will be no leftovers on those plates! These are also way less messy to eat  without all that cheese and sauce dripping all over the tablecloth. MORE VEGAN BREAKFAST OPTIONS - Breakfast Burrito - Chickpea Flour Frittata - Savory Oats Hash - Chickpea Chilaquiles - Sweet Potato Hash  Lets make these pizza waffles!Continue reading: Vegan Pizza WafflesThe post Vegan Pizza Waffles appeared first on Vegan Richa.

Easy Vegan Bran Muffins

January 15 2021 VegKitchen 

Easy Vegan Bran Muffins Traditional all bran muffins have been given a plant based makeover, in these easy vegan bran muffins. This healthy and delicious breakfast muffin can be even more fun with the addition of your favorite mix-ins. Try adding raisins, dried cranberries, dried blueberries, chocolate chips, or diced apples. Your imagination is the limit! I loved the traditional All Bran Muffins that I had growing up. So of course, I had to do my best to make a vegan-ized version of that very special treat. The easy vegan bran muffins are one of my favorite make-ahead breakfast recipes. They’re quick and simple to throw together over the weekend, and have breakfast ready all week long. These vegan bran muffins are: Super healthy! Packed with fiber Ready in just 30 minutes Kid-friendly And did I mention that they’re totally delicious too? Tips & Tricks Wheat Bran – I used this wheat bran from Bob’s Red Mill. But you can use your favorite brand. Flour – I used a whole wheat flour for my vegan muffins, as it’s a bit healthier. But you can also substitute all purpose flour and the recipe works just fine. Ground Flax Seed – Don’t skip the flax seed […] The post Easy Vegan Bran Muffins appeared first on VegKitchen.

Vegan Glutenfree Vanilla Donuts Recipe

January 11 2021 Vegan Richa 

Vegan Glutenfree Vanilla Donuts RecipeThis Vegan Glutenfree Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked vanilla donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar – the perfect sweet afternoon or breakfast treat! Meet my favorite Glutenfree Donuts Recipe! This vegan and gluten-free Vanilla Donuts recipe is going to rock your world and your tastebuds. Trust me, these are one of the best baked gf +v donuts I have ever made and they are super simple to throw together, too. WIN! I love making donuts on a lazy Saturday Morning and these ones are especially great if you want to get the kids involved! They can help to make the batter, and then dip the donuts into the cinnamon sugar mix. I recommend you make a double batch and freeze some vanilla donuts for quick snacking whenever those afternoon sugar cravings hit. No Yeast! The donut batter does not use any yeast for rising. We only use baking powder and baking soda. Therefore it can also be baked into regular size muffins or mini vanilla muffins. Hello, Valentines Day Breakfast! You could also use a mini donuts pan but you would have to reduce the baking time. The secret to gluten-free and vegan baking is adding air to the batter before it even goes into bake. You can do this several ways such as adding some whipped aquafaba , adding in citric acid in the dry ingredients, Or adding in aerated club soda! I like to use club soda these days because living up Aquafaba just takes too much time. Any freshly open fizzy drink makes these really soft and moist. MORE DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Turmeric Carrot Muffins Continue reading: Vegan Glutenfree Vanilla Donuts RecipeThe post Vegan Glutenfree Vanilla Donuts Recipe appeared first on Vegan Richa.

tomato garlic chutney recipe | roasted lahsun tamatar ki chutney

January 2 2021 hebbar's kitchen 

tomato garlic chutney recipe | roasted lahsun tamatar ki chutneytomato garlic chutney recipe | lahsun tamatar ki chutney | tomato & garlic chutney with step by step photo and video recipe. tomato and garlic based chutney recipes are very common across india and are mainly used for morning breakfast. it is generally made by mixing with other vegetables like onion and ginger and grounded to smooth paste. but this recipe is very unique where tomato, garlic and chilli is roasted directly on flame and mashed to coarse paste as chutney or bharta. The post tomato garlic chutney recipe | roasted lahsun tamatar ki chutney appeared first on Hebbar's Kitchen.

Vegan Gingerbread Banana Bread

December 27 2020 Vegan Richa 

Vegan Gingerbread Banana BreadThis Vegan Gingerbread Banana Bread recipe combines soft and moist Banana bread with Spiced gingerbread for the ultimate holiday treat. If you like gingerbread and bananas, you will love this vegan gingerbread banana bread! This banana bread recipe is perfect for the holidays and like any banana bread recipe, it is ideal for using up those brown bananas at the bottom of my freezer! If you are like me and have a treasure trove of frozen bananas or overripe bananas, this easy loaf cake recipe is for you. Make one big gingerbread banana loaf for yourself, and a couple more for gifting! I love this delicious loaf cake just slightly warm from the oven with a dollop of vegan butter – but I like it equally well a day or so later when it has had a chance to sit for a while. The flavors are out of this world and get ever more pronounced with time. That gingerbread spice, the banana and that touch of malty molasses. DELISH! Especially around Christmastime, I try to add molasses to as many recipes as I can. I used classic thick and dark cooking molasses, which is what you use in regular gingerbread for that magnificent warming molasses flavor. If you want a lighter flavor, use fancy molasses. It will make the loaf sweeter and lighter. MORE VEGAN BREAKFAST BAKES FROM THE BLOG - Marbled Banana Chocolate loaf - Banana Walnut Breakfast Loaf. Gluten-free - Banana Apple Bread - One bowl Pumpkin Bread - Turmeric Pumpkin Chocolate Marble Loaf.  - Pumpkin Cream Cheese Muffins I like that this banana bread is super flavorful but not overly sweet, and it wakes you right up in the morning with its bold gingerbread spices and the round molasses flavor! An added bonus: little bursts of candied ginger, that we add to the batter.Continue reading: Vegan Gingerbread Banana BreadThe post Vegan Gingerbread Banana Bread appeared first on Vegan Richa.

3 Reasons to Try Intermittent Fasting

December 22 2020 Vegetarian Times 

3 Reasons to Try Intermittent Fasting Want to lose weight but dont know if intermittent fasting is right for you? Here are three ways to tell. The post 3 Reasons to Try Intermittent Fasting appeared first on Vegetarian Times.

Vegan Churro Biscotti

December 19 2020 Vegan Richa 

Vegan Churro BiscottiThese Vegan Churro Biscotti with Cinnamon Sugar are perfectly crunchy for dunking in a hot cup of coffee, tea, or cocoa, or on their own. Impossible to eat just one! Continuing with more gift table holiday goodies with these Delicious Vegan Churro Biscotti just in time for the holidays! After your first bite memories of childhood carnivals will bring a warm smile to your face and nostalgia and happiness to everyone you share them with. I love these Cinnamon Sugar Biscotti! They are crunchy, with loads of sweet cinnamon flavor and theyre perfect dipped into tea, cappuccino, or coffee. But who’s stopping you from enjoying them as a holiday-themed breakfast on the go, or after dinner for a light dessert? Seriously I cant get enough of these. Now, Biscotti are crispy, and they are supposed to be like that, not soft or chewy. Biscotti – as the name implies – means twice baked, and double baking these dainty Italian cookies is the secret to their crunchy texture. Their signature texture makes them perfect for dunking into your hot drink, or even some sweet dessert wine. To make vegan biscotti or any biscotti recipe, the dough is shaped into a loaf and then baked. The baked loaf is then again cut into slices that are baked again until they become crispy. Once youve mastered making a traditional biscotti, your variations are endless. This churros version is my favorite and a love declaration to the Spanish streetfood classic “churros”! More DIY gifts from the blog - kitchari mix in a jar  - Indian Lentil soup in a Jar - Dal tadka - Coconut Macaroon mix in a jar - Gingerbread Cake for 1 in a jar - GF - Brownie Mix in a Jar.  Other giftables - Chocolate Peanut butter cup bark - Tiramisu truffles - Easy Chocolate Fudge  - gingerbread biscotti  Lets make these crispy cinnamony biscotti!Continue reading: Vegan Churro BiscottiThe post Vegan Churro Biscotti appeared first on Vegan Richa.

hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli

February 10 2021 hebbar's kitchen 

hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idlihotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli with step by step photo and video recipe. chutney or spicy side dish recipes are a must for most of the south indian breakfast recipes. but to these condiments, there are myriad ways to make it which differs with a set of ingredients, spices and the way it is made. but it can also differ with the consistency as well and hotel style chutney both coconut and red chutney is one such variation. The post hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli appeared first on Hebbar's Kitchen.

Apple Peanut Butter Caramel Bars

February 6 2021 Isa Chandra Moskowitz 

Apple Peanut Butter Caramel Bars Makes 12 bars Photo By Kate Lewis February is baking season and where I am, nothing is in season, so anything goes! But, I ask you: is there a better treat than sliced apples spread with peanut butter?  Not really. But what if you wanted to turn that into a dessert that took much longer? JK. These bars fulfill all your apple peanut butter cravings and then some. An apple pie filling inside a graham cracker crust, with a crumb topping and ribbons of luscious peanut butter caramel. The peanut butter caramel is the nicest trick. Not technically caramel, its just  few ingredients lightly heated that come out all thick and sweet like caramel, but with no chance to mess it up. This recipe is from Veganomicon. I will be posting some Veganomicon recipes over the next week, but you can totally buy a copy, too. No one is stopping you! Recipe Notes ~To make cookie crumbs, just blitz the cookies in a food processor until fine. You can actually use different types of wafery cookies here. Vanilla or speculoos or even peanut butter would be nice! ~For a sweet and salty combo, sprinkle some flake sea salt, like Maldon, over the caramel before it sets. 1/­­4 teaspoon should do it. Ingredients For the Crust: 3 cups graham cracker crumbs 1/­­3 cup refined coconut oil 3 tablespoons unsweetened vegan milk 1 teaspoon vanilla extract For the Crumb Topping: 1/­­2 cup all-purpose flour 3 tablespoons sugar 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger 1/­­4 teaspoon ground nutmeg 1/­­4 teaspoon salt 3 tablespoons refined coconut oil, melted For the Apple filling: 3 pounds Granny Smith apples (about 6), cored and sliced thinly (peeling is optional) 1/­­3 cup sugar 3 tablespoons all-purpose flour 1 teaspoon lemon juice 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger Peanut Butter Caramel: 2/­­3 cup well stirred chunky peanut butter 1/­­4 cup pure maple syrup 3 tablespoons brown rice syrup Directions Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray.  Prepare the crust: Place the graham cracker crumbs in a mixing bowl. Drizzle with the oil and mix until moistened. Add the soy milk and mix with your fingers; the crumbs should hold together if pinched. Press the crumbs firmly into the prepared baking pan to form a crust. Prepare the topping: Combine the flour, sugar, spices, and salt in a mixing bowl. Drizzle 2 tablespoons of oil into the flour and mix with your fingertips until crumbs start to form. Keep tossing the mixture with your fingers; you want the crumbs to be fairly large for crumbs. Add more oil if necessary. Prepare the apple filling: Combine all the ingredients in a bowl, coating all the apples. Assemble: Layer the apples onto the crust and sprinkle with the crumb topping. The topping wont solidly cover the entire pan; just sprinkle it randomly over the top so that the apples are peeking through in places. Bake for 40 to 45 minutes, until the apples are tender. When the bars are close to being done, start preparing the peanut butter caramel:  Mix all the ingredients very well with a fork, in a small saucepan. Heat over medium heat for about 3 minutes. The mixture should soften and slide off the fork in ribbons. When the bars are done baking, drizzle the caramel in ribbons all over the top. Let cool completely before serving. You can let them chill in the fridge to cool faster. Slice into bars and serve.

moong dal toast recipe | moong toast | how to make dal toast recipe

February 1 2021 hebbar's kitchen 

moong dal toast recipe | moong toast | how to make dal toast recipemoong dal toast recipe | moong toast | how to make dal toast recipe with step by step photo and video recipe. toast or sandwich recipes are one of the must and important recipes for most of the working couple. but at the same time, we all desire for something unique, healthy and tasty with bread which are quick and easy to make. continuing the same tradition, i am presenting a healthy bread-based breakfast snack recipe known as moong dal toast recipe known for its crisp and spicy taste. The post moong dal toast recipe | moong toast | how to make dal toast recipe appeared first on Hebbar's Kitchen.

Apple Pie Baked Oatmeal

January 23 2021 Vegan Richa 

Apple Pie Baked OatmealThis Vegan Apple Pie Baked Oatmeal features a layer of baked oatmeal with crunchy nuts, chia seeds, and warming spices topped with delicious homemade apple pie filling.  Plenty of cinnamon and some maple syrup for sweetness make this baked oatmeal perfect for a cozy morning. Vegan Glutenfree, can be made without Nuts. Apple Pie meets Baked Oatmeal!  A warm, comforting way to start the day, especially served warm topped with a dollop of vegan yogurt or coconut whip and paired with a hot cup of fresh-brewed coffee.  A nice change from your regular bowl of oatmeal. Its so satisfying to eat a slice of baked oatmeal – hearty enough to be breakfast all on its own but is also a delightful afternoon snack and a perfect addition to any brunch spread. Im all about those dessert-for-breakfast creations these days. Have you checked out my Banana Bread Baked Oatmeal? AndCarrot Cake Baked Oatmeal! So delicious! The texture of the baked oatmeal is like moist oat bars witb all the flavor from the spices and texture from nuts and seeds! The best thing about this recipe? The aroma of the vegan apple pie baked oatmeal wafting through your house as it bakes – it is absolutely heavenly! This vegan apple pie baked oatmeal has the warm cinnamon-scented apple pie filling goodness of your favorite Thanksgiving dessert, but instead of a pie crust, it is served on wholesome baked oatmeal. The oatmeal bake is made with rolled oats, pecans, coconut and sweetened only with maple syrup. This vegan oatmeal bake recipe is filled with fiber to keep you full until lunch. MORE OATMEAL OPTIONS - Banana Bread Baked Oatmeal GF - Peanut butter and Jelly Baked Oatmeal. GF - Pumpkin Baked Oatmeal No Oil GF - Carrot Cake Baked Oatmeal GF - Samoa Cookie Overnight Oats with date caramel GF - Golden Steel cut Oats GF - Savory Spiced Oats Hash GF Apple pie anything just brings joy and I was so excited to turn this All American dessert into a healthy wholesome breakfast recipe.Continue reading: Apple Pie Baked OatmealThe post Apple Pie Baked Oatmeal appeared first on Vegan Richa.

heerekai dosa recipe | ridge gourd dosa recipe | beerakaya dosa

January 19 2021 hebbar's kitchen 

heerekai dosa recipe | ridge gourd dosa recipe | beerakaya dosaheerekai dosa recipe | ridge gourd dosa recipe | beerakaya dosa with step by step photo and video recipe. dosa recipes are very common meal for most of the south indians and are mainly targeted for morning breakfast. the usual combination is of rice and urad dal, but there are hundred and thousand variants to it by adding other ingredients and vegetables to it. one such easy and simple traditional dosa recipe is ridge gourd dosa, known for it spicy taste and bright colour. The post heerekai dosa recipe | ridge gourd dosa recipe | beerakaya dosa appeared first on Hebbar's Kitchen.

aloo idli recipe | aalu ki idli | aloo suji ki idli | aloo rava idli

January 14 2021 hebbar's kitchen 

aloo idli recipe | aalu ki idli | aloo suji ki idli | aloo rava idlialoo idli recipe | aalu ki idli | aloo suji ki idli | aloo rava idli with step by step photo and video recipe. dosa and idli recipes are a common breakfast meal for many south indians. but the same rice and urad or even rava based idli or dosa and can be monotonous and you may crave for some unique and different flavoured idli recipe. to solve this problem, i am offering this unique and tasty idli recipe made with rava and an additional ingredient of mashed aloo added to the batter. The post aloo idli recipe | aalu ki idli | aloo suji ki idli | aloo rava idli appeared first on Hebbar's Kitchen.

rasam vada recipe | rasam vadai recipe | rasa vadai recipe

January 7 2021 hebbar's kitchen 

rasam vada recipe | rasam vadai recipe | rasa vadai reciperasam vada recipe | rasam vadai recipe | rasa vadai recipe with step by step photo and video recipe. south indian cuisine is ultra-popular for its range of breakfast recipes it has to offer. these are generally clean and healthy meals with an abundance of carbs in it. but then there are other types and variants of breakfast cum snack with deep frying as its main source of cooking. one such popular and tasty snack combo recipe is rasam vadai recipe known for a strange combination of vada and spicy rasam. The post rasam vada recipe | rasam vadai recipe | rasa vadai recipe appeared first on Hebbar's Kitchen.

Apple Banana Pakora, Bhajia, Fritters

December 30 2020 Manjula's kitchen 

Apple Banana Pakora, Bhajia, Fritters (adsbygoogle = window.adsbygoogle || []).push({}); Print Apple Banana Pakora Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it. This recipe will serve 4. Course Appetizer Cuisine Indian Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 4 people Ingredients6 Apple slices cut into rounds 1/­­4 inch thick 6 banana slices, cut into the long way banana should not be very ripe 1/­­2 cup gram flour besan 2 Tbsp rice flour 1 Tbsp corn starch also can use arrow root powder 1/­­2 tsp salt adjust to taste 1/­­2 tsp cumin seeds jeera 1/­­4 tsp black pepper 1/­­2 tsp mango powder amchoor 1 Tbsp sugar 2 Tbsp cilantro finely chopped, hara dhania 1 Tbsp green chili finely chopped InstructionsI am using firm apples. I have sliced the apples in rounds about 1/­­4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well. Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/­­2 cup of water. Now add the green chilies and cilantro, mix it well. Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan. Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy. The crispy, delicious pakoras are now ready to serve. NotesThey taste delicious with tamarind sweet and sour chutney. I already have this chutney recipe on my blog. You would also like to see the recipes for Apple Jalebi, Apple Bread Rolls, Aloo Puri, Tomato soup. The post Apple Banana Pakora, Bhajia, Fritters appeared first on Manjula's Kitchen.

Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

December 24 2020 Manjula's kitchen 

Methi Bajra Paratha (Millet Gluten Free and Vegan Bread) (adsbygoogle = window.adsbygoogle || []).push({}); Print Methi Bajra Paratha Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai. This recipe will serve 2, and make 4 Parathas. Course Breakfast Cuisine Indian Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 2 people Ingredients 1/­­2 cup millet flour bajra atta 1/­­2 cup besan 1/­­2 tsp cumin seeds jeera 1/­­2 tsp salt 1 tsp chili flakes 1/­­4 tsp turmeric haldi 1/­­8 tsp asafetida hing 1 Tbsp sesame seeds til 1 Tbsp oil 1/­­4 cup fenugreek leaves option is using dry leaves 1/­­2 cup hot water use as needed Also Need4 tsp oil to cook the parathas InstructionsMix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you dont have fresh fenugreek leaves use dry methi known as Kasuri Methi. Make the dough using hot water, you will need about 1/­­2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha. Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites. Heat the skillet on medium high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away. Roll the paratha in about 6 circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag. Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots. After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Repeat same process for the remaining. NotesServing suggestions: - Masala Lauki Ki Sabji - Matar With Spicy Gravy - Spinach raita The post Methi Bajra Paratha (Millet Gluten Free and Vegan Bread) appeared first on Manjula's Kitchen.

Chewy Peanut Butter Chocolate Chip Bars

December 21 2020 Isa Chandra Moskowitz 

Chewy Peanut Butter Chocolate Chip Bars Makes 8 bars Photo by VK Rees These are the chewy granola bars of your dreams! Totally appropriate for dessert or breakfast or midnight snack. Brown rice syrup gives them the chewy stickiness youre looking for and crispy rice cereal makes them light and crunchy.. If you love a salty sweet combo, you can use roasted salted peanuts here, or increase the salt by a big pinch. You can also make them a little fancier by drizzling in chocolate and then sprinkling with flaky sea salt, like Maldon. Originally published in Isa Does It. Ingredients 1/­­2 cup smooth, natural peanut butter 1/­­3 cup pure maple syrup 1/­­3 cup brown rice syrup 1 tablespoon melted refined coconut oil 1 teaspoon pure vanilla extract 1/­­2 teaspoon salt 2 cups rolled oats 1 cup crisp rice cereal 1/­­2 cup roasted peanuts, chopped 1/­­3 cup chocolate chips Directions Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and spray lightly with cooking spray. In a large mixing bowl, stir together peanut butter, maple syrup, and brown rice syrup, until smooth. A strong fork usually gets the job done, pretty well. Mix in the oil, vanilla, and salt. Mix in the oatmeal and crisp rice cereal. Start with the fork and then wet your hands and knead together well. Be very firm, the cereal should even crunch up a bit as youre kneading, and you should have a compact, slightly crumbly mixture. Add the peanuts and chocolate chips, and once again, knead until well distributed. Transfer the mixture to the prepared pan, and press very firmly and as evenly as you can. Bake for 22 to 25 minutes, the sides should be golden. Remove from oven and let cool completely. Remove from pan by pulling up the sides of the parchment. Now slice into 8 squares and serve! The best way to slice is to use a chefs knife, and press down in one firm motion. Do not saw the bars. Store bars in the fridge in individually plastic wrap and they should keep for at least 5 days.

Sorghum Dosa (Jowar)

December 11 2020 Manjula's kitchen 

Sorghum Dosa (Jowar) (adsbygoogle = window.adsbygoogle || []).push({}); Print Sorghum Jowar Dosa Sorghum Jowar Dosa a tasty twist to Rava Dosa. Lately, I am trying gluten free recipes and exploring the grains I rarely used. Sorghum Dosa is one of those recipes. This is a good alternative to regular dosa it is quick and easy to make. Sorghum Dosa batter does not need to be fermented. Sorghum dosa also vegan and gluten free. It is crispy and has a lacy look like Rava Dosa. You can serve this with traditional Samber and coconut Chutney or serve for a snack with cilantro Chutney. This recipe will serve 3. Ingredients 1/­­2 cup sorghum Jowar flour 1/­­4 cup rice flour Chawal ka atta 1/­­2 tsp cumin seed jeera 1/­­8 tsp asafetida hing 1/­­4 tsp salt 1/­­8 tsp crushed black pepper 1 Tbsp finely chopped cilantro hara dhania 1 1/­­2 cup water 3 Tbsp of oil for cooking dosa InstructionsMix all the dry ingredients together, sorghum flour ( Jowar), rice flour, cumin seeds, asafetida, salt, black pepper. Add water slowly to make a thin batter and avoiding any lumps. Batter should have pouring consistency like buttermilk. Let the batter stand for about 30 minutes. Before making dosa add cilantro. Mix it well. Heat the skillet on medium high. To check if the skillet is ready sprinkle a few drops of water over the skillet water should sizzle. Wipe the skillet with few drops of oil. Pour the batter with a ladle, keep the ladle about 4 inches high from the skillet in a circular motion starting from the center. Keep pouring the batter till it is the size you will like the dosa. Notes: dosa will no be perfectly round. Do not try to spread the batter, Dosa should have holes like swiss cheese or have lacy look. Drizzle 1 teaspoon of oil around dosa. Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Turn the Dosa using spatula. Let Dosa cook for about 1 minute from another side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Sorghum Dosa is ready to serve. Dosa has a look of Rava dosa but Sorghum Dosa is also gluten free and vegan. NotesServing Suggestions Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney, or serve for snack with cilantro Chutney. I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site. The post Sorghum Dosa (Jowar) appeared first on Manjula's Kitchen.


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