fenugreek - vegetarian recipes

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fenugreek vegetarian recipes

Weekday Cauliflower Dal

November 15 2018 Green Kitchen Stories 

Weekday Cauliflower DalWe had a little vote on instagram the other day, asking which recipe we should post on here next. I was absolutely convinced that these Peanut Butter & Jam Chocolate Cups would be the winner. But there was instead a surprisingly large majority asking for a cauliflower dal. I suppose most of you just want to cozy up with warm food that hugs the belly right now. And that is exactly what this is. A belly hugger and a particularly simple recipe that doesn’t require any fresh herbs or unusual ingredients. Just a handful of pantry staples and a little trick for a flavor packed topping. We’ll teach you more about the recipe and the topping in a bit. But before we do that, we wanted to show you this video that we made. It is part of a new mini series that we are doing on on youtube where we travel around Sweden to source local ingredients and cook with friends. In this episode we took the train to the west coast to pick apples with Linda Lomelino and then she bakes a classic Swedish Apple Cake. Fun times! Luise was quite nervous about releasing this because she speaks in front of the camera more than she has done before, so please give her a little extra love. We have two more episodes coming before this year ends. Back to the dal. If you are not familiar with the name, it is essentially an Indian Lentil Soup. We have been sharing a few different dal recipes on here and in our books and this is a mix of them all. It is not our fanciest version but instead something that you can make on any given weekday. A dal is one of those recipes that you learn once and then know and cook for the rest of your life. I promise. I have been making varieties of this soup since I moved to my first apartment and learned how to cook. All ingredients are easy to find and can basically go into the sauce pan at the same time. If there is one thing that you should give a little extra attention, it is to use a good curry spice blend. The use of spices can vary in curries, we particularly love a version that includes ground fenugreek. But you can use any curry mix that you like. If you have some mustard seeds, coriander seeds and/­­or cardamom seeds in your spice cabinet, you can grind them into your curry blend to boost it with extra flavor. Because freshly grounds seeds/­­spices always taste more. The trick When we were on Sri Lanka a couple of years ago, we learned a dal trick from a local woman. After having cooked lentils and spices into a pretty good dal, she put another pan on high heat, added ghee and more spices to it and, when super fragrant, she stirred them into the soup. Adding those warm spices and butter last minute just boosted the soup and made it insanely flavorful. For this recipe we use a similar method for garlic and mustard seeds that we then wilt down spinach into. You can stir down the spinach into the dal, but we instead serve it as a topping (because our kids prefer it without the spinach). We normally add toasted pumpkin seeds on top as well but didn’t have any at home this time. Weekday Cauliflower Dal  Serves 4 Notes: You can either serve the soup chunky or mix it smooth with a hand blender. Our favorite way is to just give it a super quick whizz with the blender to make it a little creamier and yet keeping texture from the cauliflower and potatoes. If you want it a little sweeter and creamier, you can replace 400 ml /­­ 14 oz of the water/­­stock with a tin of coconut milk. We don’t add chili to it because of our kids but that can obviously also go in along with the curry. 3 tbsp coconut oil or butter/­­ghee 1 onion 2 cloves garlic 1 tbsp ground curry spice blend 1/­­2 tbsp mixed mustard seeds, coriander seeds and cardamom seeds (or just add 1/­­2 tbsp extra ground curry) 1 large chunk (5 cm /­­ 2 inches) fresh ginger 1 cauliflower (approx 500 g /­­ 1/­­2 lb) 3 potatoes, coarsely diced 200 g /­­ 1 cup red lentils 2 soft dates, pitted and mashed 1 litre /­­ 4 cups water or vegetable stock 1 tsp apple cider vinegar   Garlicky spinach 2 tbsp coconut oil 2 tsp mustard seeds 2 garlic cloves, finely sliced 2-3 handfuls spinach   Tomato salad 10 cherry tomatoes 2 tsp olive oil 1 tsp apple cider vinegar salt & pepper Make the Cauliflower Dal: Heat coconut oil, onion and garlic in a large saucepan on low/­­medium heat. Add the curry, grind the extra spices in a mortar and add those as well (or just add more curry). Stir constantly with a wooden spoon until it smells fragrant, but be careful so the spices do not burn. If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm /­­ 1/­­2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. Let simmer for 30 minutes or until the lentils are starting to dissolve and the cauliflower florets are tender. Stir carefully (if you want the cauliflower florets to stay intact) a few times. Add apple cider vinegar and salt to taste. Give the soup 2-3 pulses with a hand blender (if you like, see note above). Serve in bowls with a dollop of yogurt (coconut yogurt or regular yogurt) and top with garlicky spinach and tomato salad. Make the Garlicky Spinach: Heat coconut oil in a skillet. Sauté mustard seeds and garlic on low/­­medium heat until golden and fragrant. Add spinach and turn off the heat. Stir until wilted. Ready for serving. Make the Tomato Salad: Cut the tomatoes in halves and place in a bowl. Add olive oil, vinegar salt and pepper and toss to combine. Serve on top of the dal for a fresh zing of flavor.

Aam Ki Launji, Sweet And Sour Mango Chutney

November 4 2018 Manjula's kitchen 

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

Paneer Methi (Methi Malai Paneer) Recipe by Manjula

September 7 2018 Manjula's kitchen 

Paneer Methi (Methi Malai Paneer) Recipe by Manjula (adsbygoogle = window.adsbygoogle || []).push({}); Paneer Methi (Methi Malai Paneer) Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious. - 1-1/­­2 cups paneer cubed in about 1/­­2 inch pieces (used 8oz paneer) - 1-1/­­2 cups tomatoes (chopped) - 1 Tbsp ginger (chopped) - 1 green chili (chopped) - 2 Tbsp oil - 1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­4 tsp turmeric (haldi) - 1/­­4 tsp red chili powder (lal mirch) - 2 Tbsp cashew powder (kaju) - 2 tsp coriander powder (dhania) - 1 tsp fennel seed powder (saunf) - 1 Tbsp dry fenugreek leaves (kasoori methi) - 1 tsp salt - 1-1/­­2 cup milk - 1/­­4 tsp garam masala -  Rub the kasoori methi between your palms and remove the stems if there is any, set aside. -  Blend tomatoes, ginger, green chili to fine paste. Set aside. - Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out. - Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute. - Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat. -  Paneer Methi is ready.  To make vegan, Substitute paneer with tofu and milk with coconut milk Serve Paneer Methi with Naan, or Lacha Paratha. The post Paneer Methi (Methi Malai Paneer) Recipe by Manjula appeared first on Manjula's Kitchen.

Lal Mirch Ka Achar (Red Chili Pickle)

September 2 2018 Manjula's kitchen 

Lal Mirch Ka Achar (Red Chili Pickle) (adsbygoogle = window.adsbygoogle || []).push({}); Lal Mirch Ka Achar, Red Chili Pickle Red Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This one is a rather hot and spicy pickle, not for the timid palette by any means. - 10 whole red chili (jalapeno or cayenne) - 3 Tbsp coriander (dhania) - 1-1/­­2 Tbsp fennel seeds (saunf) - 1 tsp fenugreek seed (dana methi) - 1 tsp yellow mustard seeds (peele sarso) - 1 tsp nigella seeds (kalongi) - 1/­­8 tsp asafetida (hing) - 1 tsp mango powder (amchoor) - 1/­­2 tsp turmeric (haldi) - 1 Tbsp salt - 3 Tbsp oil, I prefer mustard oil (can use olive oil) -  Wash and dry the chilies and cut the chilies in 1/­­8-inch pieces. - Combine coriander, fennel, fenugreek seeds, mustard seeds, and nigella seeds roast them over low heat for 1-2 minutes till spices becomes aromatic. Grind coarsely. - Heat the oil on medium heat, after oil is very turn off the heat and let it come to the room temperature. Set aside. - Mix the roasted spices, salt, mango powder, and turmeric to the red chilies, and mix it well. Pour oil over the mixture and mix well. - Keep the pickle in a glass jar. Let the jar sit two days at room temperature or few hours in direct sunlight. Pickle is ready to serve.  Chili Pickle will be good for a week at room temperature or keep in the refrigerator up to one month. Suggestion For a milder pickle, remove the pepper seeds, or sometimes chilies are not hot then add some red chili powder. The post Lal Mirch Ka Achar (Red Chili Pickle) appeared first on Manjula's Kitchen.

Dosa

July 1 2018 Vegan Dad 

Dosa Welcome to post two of two of fermented breads! If you made the injera recipe, you will find the method for this recipe very similar. And, like injera, the bread is a wonderful gluten-free addition to a meal. You may toss the first few as you get used to spreading out the batter but it is worth persevering to get it right. These are best served fresh, so halve the recipe if you need to.  INGREDIENTS Makes 2 dozen - 2 cups basmati rice - 1 cup red lentils - 1 tbsp fenugreek seeds - 2 tsp. salt - margarine - water for thinning, if needed METHOD 1. Soak the rice in cold water overnight. In a separate bowl, soak lentils and fenugreek in cold water overnight.  2. Drain the rice (discard the water) and add to a blender. Drain the lentils/­­fenugreek (save the water), and add to the blender with the rice. Add the salt and blend on high speed, adding as much of the lentil soaking water as needed to make a thin batter (like crepe batter). Add fresh water if needed. 3. Transfer the blended mixture to a large glass jar, and affix a piece of cloth over the mouth of the jar. Let ferment at room temperature for about 2 days, or until bubbly and foamy. 4. Stir the batter, adding water if needed to thin it if needed. It should still coat the back of a spoon but not be too thick.  5. Preheat a non-stick pan over medium heat. When pan is heated, add 1/­­4 cup of batter to the pan. Use the back of a spoon to speed the batter thinly--start in the middle and quickly spread outward in a circular motion.  6. Cook until the does is dry and the edges start to curl up a bit. Remove from heat to a cooling rack. Spread a thin layer of margarine over the surface of the dosa, and roll while still warm. Store under a towel until ready to serve. Repeat with remaining batter. 

Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-free

October 7 2017 Vegan Richa 

Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-freeInstant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Indian Butter Soy Curls, Vegan Murgh Makhani. Use all chickpeas for soy-free. Vegetarian Gluten-free Recipe. Oil-free Nut-free option. Skillet option Its no Butter No Chicken you all. Then why call it that? Well search! Most people search for vegan butter chicken for some reason and not vegan soycurls in no butter butter sauce or other variations ;). So here goes. This recipe adapted from my popular Butter Tofu recipe. To make a skillet version, use the butter tofu recipe with soy curls. Just simmer the soy curls in the sauce with a up of water for 15 minutes. I use a combination of soy curls and chickpeas in this version and don’t use any oil. You can add some oil or vegan butter with the cashew cream to make it even more like restaurant flavor profile. Don’t have soy curls ? use all chickpeas, beans or veggies.  Its a super simple recipe. Blend up the tomato, garlic, ginger, chile. Add to the IP along with spices, soy curls and chickpeas, close and cook. Add some cashew cream and simmer for a few minutes to thicken, garnish and done! The garnish of fresh minced ginger and chile and some dried fenugreek takes this dish to an amazing flavor level. Make it!Continue reading: Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-freeThe post Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-free appeared first on Vegan Richa.

Indian Burgers

August 26 2017 Vegan Dad 

Indian Burgers As promised, here is the burger recipe to go with the naan bun recipe. The burger is durable, but is better suited to the oven than the grill.  INGREDIENTS Makes 6 large burgers - 1 medium onion, minced - 1/­­2 cup coarsely grated zucchini - 1/­­2 tsp salt - 2 cups chopped cauliflower (small pieces) - 2 cups small diced potato - 2 cloves garlic, minced - 2 tsp minced ginger - 1/­­4 cup chopped cilantro - 1 tsp turmeric - 2 tsp garam masala - 1 tsp cumin - 1 tsp chili powder - 1/­­4 tsp ground fenugreek - 1 tsp salt - 1/­­4 cup vital wheat gluten - 1/­­4 cup chickpea flour METHOD 1. Mix together onion, zucchini, and salt in a small bowl. Set aside. 2. Blanch cauliflower and potato in boiling salted water for 5 mins. Remove from boiling water and plunge into cold water. Drain. Rinse again with cold water and drain well. 3. By this time the onion and zucchini should have released a bunch of water. Squeeze out as much water as you can with your hands and place onion/­­zuke mixture in a new bowl. 4. Add 2/­­3 of the potato/­­cauliflower mixture. Mash the remaining 1/­­3 of the mixture with a fork, and add to the bowl. Add the garlic, ginger, cilantro, spices and salt and mix well. 5. Add the gluten and chickpea flours and mix well. 6. If necessary, mush/­­squeeze the mixture with your hands to bring it together. 7. Line a baking sheet with parchment and lightly oil it. 8. Divide mixture into 6 and press into a ring mold to make the burgers. Mist with oil and place in the fridge to chill. 9. While burgers are chilling, preheat oven to 400 degrees. Bake burgers for 10 mins, then flip, spray with oil, and bake for another 10 mins. Let stand for 5 mins before serving. As you can see from the pic, I served these with with onion rings on top. I used this recipe, but cut the onions into rings and fried them separately. I dressed the burgers with vegan mayo, green tomato chutney, lettuce, and tomato.

tomato pickle recipe | tomato pachadi recipe | tomato achar recipe

July 4 2017 hebbar's kitchen 

tomato pickle recipe | tomato pachadi recipe | tomato achar recipetomato pickle recipe | tomato pachadi recipe | tomato achar recipe or andhra tomato pickle recipe with detailed photo and video recipe. basically a cooked tomato concentrate, spiced with pickle spices, specifically used as a condiment to enhance taste and staple. the most common spices used in tomato pickle recipe is asafoetida, red chili powder, turmeric, and fenugreek with the sourness of ripe tomatoes. Continue reading tomato pickle recipe | tomato pachadi recipe | tomato achar recipe at Hebbar's Kitchen.

methi pulao recipe | methi rice recipe | fenugreek rice recipe

May 7 2017 hebbar's kitchen 

methi pulao recipe | methi rice recipe | fenugreek rice recipemethi pulao recipe | methi rice recipe | fenugreek rice recipe with step by step photo and video recipe. there are several ways the methi pulao or methi rice is prepared. out of all simple methi fried rice which is known as methi pulao. the other is tomato mixed in fenugreek leaves and mixed with cooked rice which is popularly known as tomato methi rice. in this recipe post we would learn how to make healthy and simple methi pulao. Continue reading methi pulao recipe | methi rice recipe | fenugreek rice recipe at Hebbar's Kitchen.

8 Spice Veggie Stir fry – Vegetable Masala Subzi

March 20 2017 Vegan Richa 

8 Spice Veggie Stir fry – Vegetable Masala Subzi8 Spice Veggie Stir fry – Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Vegan Gluten-free Soy-free Nut-free Recipe This easy Indian Spiced Veggie stir fry is great to use up all the veggies from the refrigerator or the CSA box. Chop them all to somewhat similar size, roast up the spices, add veggies and cook until done. I use a 8 spices in this stir fry. Fenugreek, black pepper, cumin, coriander, mustard, turmeric, cayenne and cinnamon. Together these spices make this a fragrant and mouth watering stir fry. These spiced veggies can also be put into a wrap or burrito and served with cilantro mint chutney or vegan ranch or coconut chutney. Or serve with Lentil Dals, or easy curries.  Try it and let me know how it worked out! I made wraps with the veggies with some vegan ranch. So good!Continue reading: 8 Spice Veggie Stir fry – Vegetable Masala SubziThe post 8 Spice Veggie Stir fry – Vegetable Masala Subzi appeared first on Vegan Richa.

Palak (Spinach Curry)

February 10 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Palak – Spinach Curry This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my fathers favorite dish in winter time. A creamy savory dish with mild spices. Serve with Makki ki Roti, or Naan. - 12 oz spinach (washed and remove the stems this should be about 8 cups of packed spinach) - 1 Tbsp ghee (clarified butter) - 1/­­2 tsp fenugreek seeds (mathi seeds) - 1/­­2 tsp turmeric (haldi) - 1 Tbsp chopped ginger (adrak) - 2 Tbsp green chili (chopped, I prefer serrano chili) - 1 tsp salt - 2 Tbsp besan (gram flour) - 1/­­2 cup chopped tomato in small pieces - 4 cups whole milk For Seasoning - 2 Tbsp ghee (clarified butter) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp red chili powder -  In a small bowl, mix the besan with half cup of milk to make a lump free batter and set aside. - Blend the spinach, ginger and green chilies using about 1/­­2 cup of milk. Spinach should not be pasty. I prefer to use food processor. - Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds, and turmeric. Stir for a few seconds. -  Add the spinach, and milk and turn the heat to medium. Bring spinach to boil. Lower the heat to medium low and let it cook for about 15-20 minutes , stir occasionally, scraping the sides. -  Add besan batter, and salt, and let it cook for about 10-15 minutes , stir occasionally, scraping the sides. -  Spinach curry should be thick batter consistency. Add chopped tomatoes cook for 1-2 minutes . Turn off the heat. Seasoning - In a small sauce pan heat the ghee over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons of water this will prevent spices to burn. - Pour the seasoning over spinach curry. Spinach curry is ready to serve. Serve hot with Naan, Roti, Paratha. The post Palak (Spinach Curry) appeared first on Manjula's Kitchen.

Broccoli Stir fry with Indian Spices – Broccoli Sabji

January 18 2017 Vegan Richa 

Broccoli Stir fry with Indian Spices – Broccoli SabjiBroccoli Stir fry with Indian Spices – Broccoli Sabji /­­ Subzi with mustard seeds, coriander, fenugreek, turmeric and cinnamon. 1 pot, 20 mins.Vegan Gluten-free Soy-free South Indian Fusion Broccoli Recipe. Serve as a side, or with dal, or fill up a taco or wrap.  Its always fun to find more ways to incorporate veggies into everyday meals. Certain veggies are easy to fit into stir fries, roasted, sauces, curries or other preparations, while others not so much.  I keep trying to find ways to like Broccoli and I like it when it is not raw or blanched or in a big tree form Whether you have preferences like me or not, you will love this South Indian Style Shredded Broccoli Stir fry with mustard seeds, coconut and a great blend of spices. Broccoli is processed in a food processor to a coarse shred. Whole spices are tempered in hot oil, then onions caramelized with some ground spices, then broccoli and coconut mixed in and steamed. Serve as a side with Dals or Indian curries or an Indian spread, or make wraps or burrito with this broccoli with some spiced chickpeas or other beans. The shredded broccoli is somewhat like broccoli rice, but spiced to get an amazing flavor profile.  Continue reading: Broccoli Stir fry with Indian Spices – Broccoli SabjiThe post Broccoli Stir fry with Indian Spices – Broccoli Sabji appeared first on Vegan Richa.

Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper

November 29 2016 Vegan Richa 

Brown Lentil Soup with Broccoli, Fenugreek & Black PepperBrown Lentil Soup with Broccoli, Turmeric, Fenugreek seeds and black pepper. Warming Winter Dal with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Recipe If you haven’t noticed yet, we love Indian brown lentils over here. Dals can be made in several ways with the lentils and different spices, a combination of lentils, pulses, veggies and such.  This soup came about from my Sri lankan Lentil Coconut curry. The fenugreek seeds add a complex flavor to the soup. Fenugreek seeds are also known to help digestion, slow down absorption of sugar, and reduce inflammation. The whole seeds and ground up with black pepper, turmeric, coriander and cinnamon and used to flavor the soup. Cook lentils of choice and add the spices and veggies and simmer. Make this Dal Soup and serve as is with crackers or over rice or other cooked grains.  Continue reading: Brown Lentil Soup with Broccoli, Fenugreek & Black PepperThe post Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper appeared first on Vegan Richa.

Easy Recipe from one Basic Gravy

July 6 2016 Manjula's kitchen 

Easy Recipe from one Basic Gravy Most of the Indian dishes you prepare will involve some type of gravy. Learning how to make a gravy is useful because you can pair the gravy with many different vegetables and come up with unique dishes that are easy to prepare. You can then pair the gravy with vegetables you have in fridge or freezer and – voila – dinner is prepared! For a great basic gravy, check out my Mattar Paneer recipe. Here are some suggestions using this recipe. You can make small changes to this recipe for a variety of dishes. For example, instead of mattar paneer this can be just mattar, or just paneer, or aloo mattar, or just aloo, or paneer. Also you can use a frozen vegetable mix like (peas, corn, carrots, beans) or add mushrooms. The possibilities are endless! Try adding a few spoons of cream in the gravy to make a richer dish for a party.  You can add about a tablespoon of dry fenugreek leaves (kasoori methi). This provides a very unique flavor. You can freeze your gravy in small portions. It will stay good for up to two months. Having gravy readily available will make your cooking a lot easier and less stressful. Enjoy! The post Easy Recipe from one Basic Gravy appeared first on Manjula's Kitchen.

Masala Lauki Ki Sabji

August 19 2018 Manjula's kitchen 

Masala Lauki Ki Sabji (adsbygoogle = window.adsbygoogle || []).push({}); Masala Lauki Ki Sabji Lauki is a simple and healthy vegetable side dish that is also known as opo squash, or Bottle Gourd. Lauki is a staple vegetable in most Indian homes because of its many known health benefits. The vegetable itself is rather bland, so I love manipulating its flavor.  - 1 medium size lauki peeled and cut into bite-sized pieces (will make about 4 cups) - 2 medium size tomatoes (finely chopped – will make about 1 cup) - 2 Tbsp oil (canola or vegetable) - 1 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 2 Tbsp besan (gram flour) - 1/­­8 tsp fenugreek seeds (methi) - 2 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder - 1/­­2 tsp turmeric (haldi) - 1 tsp shredded ginger (adrak) - 1 Tbsp finely chopped green chili - 1 tsp salt - 2 Tbsp finely chopped cilantro (hara dhania) -  Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. -  Add the cumin seeds, asafetida, and fenugreek seeds stir for few seconds. Lower the heat add the besan (besan gives the light aroma and thickness to the gravy) and stir for few seconds. Add coriander powder, red chili powder, turmeric, ginger and green chili stir for few seconds then add tomatoes and salt. Increase the heat medium high. Cook stirring until spices start leaving the oil this should take about 3-4 minute. - Last add lauki and about 1 cup of water and let it cook until lauki is tender. This should take about 10 to 12 minutes.  Notes: lauki can take longer in cooking and more water depends how tender the lauki. Serving suggestion: Masala Lauki can be served with Roti or paratha, or  dal paratha       The post Masala Lauki Ki Sabji appeared first on Manjula's Kitchen.

aloo matar recipe | aloo mutter recipe | alu matar recipe

December 13 2017 hebbar's kitchen 

aloo matar recipe | aloo mutter recipe | alu matar recipealoo matar recipe | aloo mutter recipe | alu matar recipe with step by step photo and video recipe. the recipe steps for aloo mutter recipe is very basic and simple. it is basically prepared with simple onion and tomato based sauce and tempered with dried fenugreek leaves or methi leaves with cumin seeds. the tempering of fenugreek leaves gives a new flavour and dimensions as compared to other traditional punjabi curries. Continue reading aloo matar recipe | aloo mutter recipe | alu matar recipe at Hebbar's Kitchen.

Curried Almond Sweet Potato Soup

October 3 2017 Robin Robertson's Global Vegan Kitchen 

Curried Almond Sweet Potato SoupThis Curried Almond Sweet Potato Soup has it all: great taste, vibrant color, and the creamy goodness of almond butter. For this recipe, I use Frontier brand organic curry powder, a heady blend of coriander, turmeric, cumin, mustard, fenugreek, cardamom, nutmeg, red pepper, cinnamon, and cloves, but most any curry spice blend should perform well. For a thinner soup, stir in a small amount of nondairy milk during the final heating. Curried Almond Sweet Potato Soup - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 large yellow onion, chopped - 1 clove garlic, chopped - 1 (28-ounce) can crushed tomatoes - 5 cups vegetable broth or water - 2 large sweet potatoes, peeled and cut into 1-inch chunks - 2/­­3 cup almond butter - 1 tablespoon curry powder - 1/­­4 teaspoon cayenne pepper - Salt - 1/­­4 cup chopped roasted almonds - Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. - Add the tomatoes, broth, and sweet potatoes. Bring to a boil, then reduce the heat to low. Cook, uncovered, until the potatoes are soft, about 30 minutes. - Stir in the almond butter, curry powder, cayenne, and salt to taste. Remove from the heat and allow to cool. - Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Heat the soup over low heat until hot. Serve sprinkled with the chopped almonds. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Curried Almond Sweet Potato Soup appeared first on Robin Robertson.

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

Potato Soup (Aloo Ki Kadhi)

June 30 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Potato Soup (Aloo Ki Kadhi) Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make. - 1/­­2 potato (boiled, peeled and mashed) - 1/­­2 cup yogurt - 1 cup potatoes (boiled peeled and cut into small pieces) - 2 Tbsp oil (canola or vegetable oil) - 1 tsp cumin seeds (jeera) - 1 Tbsp all-purpose flour (maida or plain flour) - 1/­­4 tsp fenugreek seeds (dana mathi) - 1/­­4 tsp black pepper (kali mirch) - 1 bay leave (tajpat) - 1 dry red chili broken into 2 pieces - 2 tsp ginger paste - 1 tsp salt - 1/­­4 tsp garam masala - 2 Tbsp finely chopped cilantro (hara dhania) - Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside. - Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown. - Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium. - Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes. - Adjust the thickness of the soup to your taste. - Potato soup is ready. Enjoy! This is best served with Puri (puffed fried bread). The post Potato Soup (Aloo Ki Kadhi) appeared first on Manjula's Kitchen.

methi paratha recipe | methi ka paratha | fenugreek paratha recipe

April 26 2017 hebbar's kitchen 

methi paratha recipe | methi ka paratha | fenugreek paratha recipemethi paratha recipe | methi ka paratha | fenugreek paratha recipe with step by step photo and video recipe. this is unique paratha recipe as the leaves are not literally stuffed to the wheat balls and are mixed to the dough. later it is rolled flat like chapathi and fired similar to any other parathas. hence it is also popularly known as methi roti or methi chapathi. Continue reading methi paratha recipe | methi ka paratha | fenugreek paratha recipe at Hebbar's Kitchen.

Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato Sauce

February 12 2017 Vegan Richa 

Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato SauceVeg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato Kolhapuri Sauce. Use up the leftover veggies in this flavorful sauce. Anything goes. Indian Version of Sloppy Veggie Sandwiches. Add cooked beans for added protein. Vegan Soy-free Nut-free Recipe. Gluten-free with gf buns or flatbread Kolhapuri cuisine is a regional cuisine from a town in the state of Maharashtra in India. The region has its own chilies and is know for hot, deep colored, spicy dishes and sauces. The cuisine has its own spice blend called kolhapuri masala which uses spices, coconut, fenugreek and chilies. I make a simplified version of the masala blend (hence not totally authentic). The masala blend works well with veggies, or added to curries/­­sauces and added to roasted veggies.  The veggies are boiled to al dente and combined with a sauce of blended onion, tomato and a roasted Kolhapuri Masala spice blend. The resulting dish is a delicious veggie curry that can be served as sloppy sandwiches. Serve these kolhapuri veggies with crackers, toasted dinner rolls, garlic bread or flatbread. This dish is somewhat like Pav bhaji, that is a veggie mash street food served with dinner rolls. Pav bhaji can be found in my cookbook. Both these dishes are excellent to use up all kinds of veggies. There is also a pressure cooker/­­ Instant Pot option in the recipe. Make some and let me know in the comments how you like it! Continue reading: Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato SauceThe post Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato Sauce appeared first on Vegan Richa.

Kachori with Kadhi

February 3 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Kachori topped with Kadhi Kachori topped with Kadhi this is a Rajasthani specialty that is simply delicious. There are times that we like to indulge ourselves or want to make a special treat for guests, but there is not enough time in the day to prepare such dishes. For times like this, I like to make semi-homemade recipes. This dish is perfect for this and can be presented beautifully. For Kachori - 4 peices Dal Kachori (Using frozen Kachori, which are readily available in Indian grocery stores.) For Kadhi - 1 cup yogurt - 1/­­4 cup besan (gram flour) - 2 Tbsp oil (canola or vegetable oil) - 1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­2 tsp fenugreek seeds (mathi) - 1/­­2 tsp turmeric (haldi) - 1/­­2 tsp red chili powder - 1 tsp salt - 2 Tbsp cilantro (finely chopped, hara dhania) - 1/­­4 tsp gram masala - 4 cups water For garnishing - 1 Tbsp ginger (thinly sliced) - 1 Tbsp green chilies (thinly sliced) - 2 tsp lemon juice - 1/­­4 tsp salt - For garnishing mix all the ingredients together before we start the Kadhi, this will get enough time to marinate ginger and green chili. Set aside. - Mix besan and turmeric with yogurt until smooth, this should be lump free. Add three cups of water slowly and mix well. - Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida. - When the cumin seeds crack, turn off the heat and add fenugreek seeds, and red chili powder. Stir for a few seconds. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil. -  Add remaining water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook about 20-30 minutes , stir occasionally. If needed to adjust thickness, add boiled water. Kadhi should be pourable consistency. Add garam masala, and cilantro, mix and turn off the heat. - While the Kadhi is cooking bake, or fry the kachories per the instructions on the box. I have baked the kachori. Let them cool of then break it open. -  Serve Kadhi over Kachori and garnish with marinated green chili and ginger pieces. Instead of frozen kachori, you can also make these fresh Kachori at home using my recipe.   The post Kachori with Kadhi appeared first on Manjula's Kitchen.

Versatile Mung Dal Stew with Healing Spices

January 5 2017 Golubka Kitchen 

Versatile Mung Dal Stew with Healing Spices This post was created in partnership with Amira. This month we are focusing on recipes that will hopefully be helpful to those wanting to hit the reset button after all the holiday eating and drinking. I wanted a very manageable weekday dinner to be the first in the series, because we haven’t had one up in a while, and because I myself have been on the hunt for some new but trustworthy, quick and wholesome meal ideas. Most of my focus right now is on completing the kitchen renovation, a good part of which my husband and I have been doing ourselves. It’s been dragging on much longer than we expected – a common theme when it comes renovations, as I hear. We are finally down to the small finishing touches, but they somehow seem to be the hardest to complete. Cooking up large batches of un-elaborate, nourishing dishes like this stew to have on hand during the week has been one of my strategies for staying sane throughout this whole process. It’s amazing how helpful a home-cooked meal can be during times of stress. When looking for inspiration for balanced winter weeknight meals, I often turn to South Indian cuisine for its array of delicious vegetarian dishes and Ayurveda-approved ingredients. This particular stew is based on a recipe for sambar – a mung dal (yellow split mung beans that are protein-rich and affordable) stew that comes in hundreds of variations. The base for sambar is most commonly made up of mung dal that’s been cooked down to a porridge-like consistency and spiced, after which almost anything goes. You can include one or many stew-friendly vegetables in season, as well as other fun add ins like desiccated coconut. I love the versatility of this dish and usually just add in whatever vegetables or greens I have on hand. For this version, I kept things simple and only added chopped butternut squash and dried coconut – it can be as simple or as involved as you’d like. The ingredient list might seem long, but it’s mostly composed of spices, which play a huge role in building flavor in this otherwise modest stew. Each spice also brings its unique healing properties to the table – fennel helps aid digestion, turmeric is anti-inflammatory, fenugreek helps with blood sugar balance and much, much more. Like many Indian dishes, sambar is traditionally served over rice, and I’ve been truly enjoying serving it over Amira’s fragrant Thai Jasmine Brown Rice. Amira sent me a few of their premium long grain rice varieties to try, and I was consistently impressed with their quality and how distinctly different each kind tasted. Besides the jasmine brown rice, the variety that stood out to me is their Smoked Basmati Rice, which has a very unique smoked flavor and is really good in salads, and as a base for all kinds of veggie bowls. I’m crazy about smoked foods, so that one really hit the spot. If you see Amira rice in your grocery store, give it a try, I think you’ll really enjoy it! Versatile Mung Dal Stew with Healing Spices   Print Serves: 3-4 Ingredients 3 cups water ½ cup mung dal ¼ teaspoon turmeric ¼ teaspoon cumin ¼ teaspoon whole fenugreek seeds (optional) 3 sprigs fresh curry leaves (optional) 1 small yellow onion - chopped ½ medium butternut squash - peeled and cubed ¼ cup desiccated coconut sea salt 1 tablespoon red chili powder 2 tablespoons ghee or coconut oil ¼ teaspoon whole black mustard seeds 1 whole dried red chili - torn in half ⅛ teaspoon whole fennel seeds 1 tablespoon fresh lemon or lime juice 1½ cups cooked rice of your choice - for serving cilantro - for garnish (optional) coconut milk or yogurt - for garnish (optional) Instructions Bring 3 cups of water to a boil in a medium pot. Have a tea kettle or another pot with about 1 more cup of hot water ready, in case you need more water later in the process. Once 3 cups of water in the pot are boiling, add mung dal, turmeric, cumin, fenugreek and curry leaves (if using). Lower heat to establish a steady simmer and cook, covered, for 20 minutes. Mix periodically to ensure the mung dahl doesnt stick to the pan. Discard curry sprigs, if using. Add onion, squash, desiccated coconut, and salt to the pot. If it seems like there isnt enough liquid in the pot, add a little more hot water from the tea kettle until the vegetables have room to simmer in the water, keeping the dal consistency like a soupy porridge. Continue simmering, covered, for another 20 minutes or until the vegetables are cooked through. Stir in chili powder at half time. Mix periodically to prevent any sticking. Once the vegetables are around 5 minutes away from being done, warm ghee/­­oil in a medium pan over medium heat. Add mustard seeds and let toast for about 30 seconds, tossing all the while. Add the chili and fennel seeds and toast for another 30 seconds or until fennel is toasted in color and fragrant. Add the toasted spices along with the ghee/­­oil from the pan into the pot with the stew, mix it in and let simmer, covered, for another 5 minutes. Once stew is done cooking, discard the pepper and mix in the lemon/­­lime juice. Taste and adjust the salt. Serve stew over rice, garnished with cilantro and coconut milk/­­yogurt if desired. Notes 1. You can add any vegetables/­­greens you have on hand in place of the butternut squash here and simmer until done, thats what makes this stew so versatile. 2. Curry leaves are completely optional here, but if you can get your hands on some, add them - their unique flavor works very well in this stew. 3. Traditional sambar calls for hing and tamarind. If you have one or both, add ⅛ teaspoon of hing to the pan with the toasting spices, towards the end and add to the stew with the rest of the toasted spices and ghee/­­oil. Add 2 teaspoons tamarind paste in place of the lemon/­­lime juice and simmer stew for another 5 minutes to let the flavor incorporate. 3.5.3226 You might also like... Ginger Marinated Tofu with Citrus Salsa Creamy Millet Polenta with Rainbow Chard and Chickpeas Rose and Lavender Parfait and a Breakfast with Friends Strawberry and Asparagus Black Rice Sushi .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 Versatile Mung Dal Stew with Healing Spices appeared first on Golubka Kitchen.

WEEKNIGHT COCONUT CURRY W/ SWEET POTATO, RED PEPPER & SHIITAKE

August 26 2016 That's Food Darling 

WEEKNIGHT COCONUT CURRY W/ SWEET POTATO, RED PEPPER & SHIITAKE Hello there! It was and is a stormy and intense time over here. The last year Ive been subject to constant change. After lifelong struggles, I finally I got the name of my up until then 'mysterious' disease (thank god!), underwent a dire needed belly surgery and now, Im in to rest and recover. My physical condition yet matches a roller coaster ride, whereas everything you want is being healthy and living a life of easiness and abundance after all. Keeping up is far from easy but I wanna get better more than ever. Lets hit the 'reset button', yaaas? Im ready to embrace the new, its time to optimistically move on. Are you with me? Well, lets start with a tasty coconut curry recipe! Curries simply are soul food to me. Especially, I like to make them from scratch and savor them on a weekday evening. Slowly savoring a bowl of curry really calms me down. Curries are nourishing, hugely satisfying meals that, however, are light enough to not weigh you down at the same time, you know? This curry is one of my favorites as the flavors are pretty well balanced. Youll see! I really recommend you preparing the vegetables and the coconut curry base separately, so that the vegetables remain tasty and wont become mushy (what happens quickly!). I prefer to separately roast the vegetables for the curry in the oven, while simmering the coconut curry base on the stove simultaneously. The outcome is way tastier than itd be when cooking everything in one pot. I promise! Btw, I yet haven't met anyone who doesn't like a good curry, it's quite happy food, so invite friends for weeknight dinner and cook for them.   WEEKNIGHT COCONUT CURRY W/­­ SWEET POTATO, RED PEPPER & SHIITAKE   |2 servings|   INGREDIENTS 2 tbsp coconut oil 1 sweet potato, peeled and cut into medium dices 10-12 shiitake mushrooms, cut into slices 1 red bell pepper, cut into slices sea salt to taste 1/­­2  can (200ml) full-fat coconut milk 1 heaped tsp moringa powder (optional) thumb-sized piece of ginger, grated and squeezed 1 garlic clove, grated a pinch of cayenne pepper 1 heaped tsp homemade curry powder (see recipe below) 1 tbsp brown miso paste 1 tsp rice vinegar juice of half a lime   serve with:   a handful of cashews, toasted and chopped a handful fresh mint, chopped  basmati rice for 2 persons, cooked homemade curry powder:   1 tsp turmeric 1/­­2  tsp of each fennel, coriander and cumin seeds 1/­­4  tsp fenugreek seeds 1/­­4  tsp cinnamon   HOW TO MAKE   For the curry powder slightly toast all the seeds in a pan, then put all ingredients into a mortar, and ground until you have a fine curry powder mix. For the vegetables, preheat oven to 200°C. Collect sweet potatoes, shiitake mushrooms and red peppers on a large baking tray that's lined with baking paper. Drizzle the melted coconut oil and sea salt. Toss to coat well and spread in a single layer. Bake in the upper third of the oven for about twenty minutes, or until the vegetables are slightly browned and crisp.     While the vegetables roast, both cook the basmati rice and the coconut curry sauce. For the curry, warm the coconut milk over medium heat. Add the moringa powder, ginger juice, grated garlic, curry powder, cayenne pepper and miso paste, and stir to mix.  Let everything simmer on low for 5 minutes. Stir in the rice vinegar and lime juice. Taste for seasoning. It should be somewhat thick, but still thin enough to pour over the rice and vegetable mix, you know? Add broth if needed.  For serving, serve each bowl with a scoop of basmati rice, divide roasted vegetables onto bowls, and pour over the coconut curry sauce. Garnish with cashews and mint. Serve warm and enjoy!

Makki Ki Roti - Paratha

June 17 2016 Manjula's kitchen 

Makki Ki Roti - Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread. This recipe will make 6 rotis, and will serve 3. Ingredients: - 2 cups makki ka atta, corn flour - 1 cup potato, boiled peeled and grated - 1 teaspoon salt - 1 teaspoon chili flakes - 2 tablespoons dry fenugreek leaves, kasuri mathi - 1/­­8 teaspoon asafetida, hing -  3/­­4 cup warm water - 3 tablespoons of ghee or clarified butter for cooking roties We also need a plastic sheet about 8 x 12 to roll the roties I am using a zip lock bag. Method - Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For makki ki roti make the dough when ready to make roti. - Note: Makki ki roti is little hard to roll that is the reason I decided to use potatoes. Potatoes help to binding the dough. - Divide the dough in 6 equal parts. Make them in smooth balls. - Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: may be the edges will not be as clean like other roties. - Heat the skillet over medium heat. Skillet should not be very hot. Otherwise roties will not cook through. - Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side. - After few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat. - Repeat with the remaining dough, until they are all done. Serve them hot. Makki ki roti traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the roties. The post Makki Ki Roti – Paratha appeared first on Manjula's Kitchen.


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