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Chef Shenarri Freeman is Cooking Vegan Soul Food That Everyone Wants to Eat

yesterday 22:37 Vegetarian Times 

Chef Shenarri Freeman is Cooking Vegan Soul Food That Everyone Wants to Eat At her breakout restaurant in New York City, the Richmond, Virginia-born chef is invested in showcasing healthier alternatives to treasured dishes - without compromising The post Chef Shenarri Freeman is Cooking Vegan Soul Food That Everyone Wants to Eat appeared first on Vegetarian Times.

Vegan Yellow Squash and Corn Casserole

July 25 2021 FatFree Vegan Kitchen  

Vegan Yellow Squash and Corn Casserole Golden slices of summer squash and kernels of corn are baked in a creamy sauce and topped with bread crumbs in this Southern-style vegan squash casserole. It’s the perfect summer side dish. Hi, my name is Susan, and I’m a vegan. It’s been so long since I updated this blog that I only half-humorously feel like I need to introduce myself again. For those of you who don’t know me, you can find my real introduction on my About page. For those who do know me and worried that I had fallen off the planet, I’m happy to report that I’m alive and well and now living in Louisiana.  My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold. So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents. Of course, there were complications–someone else had a contract on it–but when that contract fell through, we had to act fast to make sure it didn’t get away from us. Since we hadn’t really been expecting to move, we had a lot of packing up and cleaning out to get 21 years of accumulated junk out of our old house and a bunch of repairs, painting, and sprucing up the yard to get that house ready to sell. It all seems in retrospect to have happened so quickly–all except the unpacking. It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it! The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it. The thing I love most about the move is that I get to spend more time with my parents. After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again. It was with that family connection in mind that I chose this squash and corn casserole as my first “coming back home” recipe. Its based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation. In its original incarnation, it was made with canned creamed corn. In my updated vegan version, I created a cream using frozen organic corn, vegetable broth, and nutritional yeast and herbs for added flavor.  How to Make the Best Squash Casserole Squash casseroles are a great way to use up some of the abundance of summer squash. You can even make them with zucchini or patty pan squash instead of the traditional yellow squash. While it’s a fairly simple dish, there are a few things you need to know to be sure that it comes out perfect every time: - First, and most importantly, you need to pre-cook the squash before mixing it in with the other ingredients and baking it. If you don’t cook it first, the squash will exude all of its moisture into the dish and your casserole will be watery. You also would have to bake it longer, heating up your summer kitchen for longer than is necessary. I prefer to sauté the squash and onion first (without oil), which not only cooks them but also adds flavor. - The creamed corn you buy in cans doesn’t usually contain any cream and is often completely vegan. But I like to make my own with organic corn and add creaminess and flavor to it by including cashews or tofu. Use the cashews if you can, but if they are too high in fat for your diet, light silken tofu or even regular tofu makes an acceptable substitute. - If you’re using the cashews and don’t have a high-speed blender, soak them first in water for a couple of hours and drain them completely before blending. - Seasoned panko makes the best casserole topping; look for an oil-free brand (Whole Foods makes one) or use gluten-free panko or bread crumbs instead. But feel free to omit the topping if you want. Im happy to report that the vegan squash and corn casserole was a big hit with the family. I served it with cornbread and pink-eye peas for a southern meal befitting our new country home. Print Add to Collection Go to Collections Vegan Yellow Squash and Corn Casserole Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It's plant-based and oil-free, too! Course Side Dish, Vegetable Cuisine Southern Keyword oil-free, plant-based casserole, southern squash casserole, vegan squash casserole Allergen Gluten-Free, Nut-Free, Soy-Free Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 158 kcal Author Susan Voisin Ingredients1 medium onion chopped 4 medium yellow squash sliced into 1/­­4-inch rounds 2 cloves garlic minced 1 1/­­2 cups organic frozen corn divided 3/­­4 cup vegetable broth 1/­­4 cup raw cashews or 1/­­4 cup tofu 1/­­4 cup nutritional yeast 1 tablespoon cornstarch 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1 teaspoon salt omit or reduce for lower sodium 1/­­4 teaspoon ground black pepper Optional Topping1 cup panko (or gluten-free bread crumbs) 1/­­2 teaspoon dried basil 1/­­2 teaspoon dried oregano InstructionsUsing a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat. Preheat oven to 350F. Line a 1 1/­­2 to 2-quart baking dish with parchment paper or oil it lightly. Blend 1/­­2 cup corn, vegetable broth, cashews/­­tofu, salt, cornstarch, and seasonings (nutritional yeast, oregano, basil, black pepper) in a blender until smooth. TIP: If you don't think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.) Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. Sprinkle the top with seasoned panko, if desired. Bake at 350 for 25-30 minutes. If the top isn't completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn't burn. Serve hot. NotesFor gluten-free, use gluten-free bread crumbs or omit the topping. Nutritional Info below includes cashews and salt. When made with firm tofu instead of cashews, these are the correct values: 119 Calories 1.3g Total Fat .24g Saturated Fat WW points (Blue plan):  - With cashews and panko: 3 points - With cashews but no panko: 1 point - With tofu and panko: 2 points - With tofu and no panko: 0 points Points vary on other plans.   NutritionServing: 1 serving | Calories: 158 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 4.35 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 492 mg | Potassium: 396 mg | Fiber: 3 g | Sugar: 6 g Please pin and share!   The post Vegan Yellow Squash and Corn Casserole appeared first on FatFree Vegan Kitchen.

20 Savory Vegan Breakfast Ideas

July 15 2021 VegKitchen 

Breakfast is the most important meal of the day, but it can be easy to fall into a rut. Additionally, most breakfast foods are very sweet. Whether you are looking to switch up your breakfast routine or want to reduce your sugar intake, these 20 savory vegan breakfast recipes will be the breakfast boost you... Read More The post 20 Savory Vegan Breakfast Ideas appeared first on VegKitchen.

Panda Express Is Giving Its Signature Item a Plant-Based Makeover with a Beyond Meat Collab

July 13 2021 Vegetarian Times 

Panda Express Is Giving Its Signature Item a Plant-Based Makeover with a Beyond Meat Collab Another fast food chain is hopping on the plant-based train. Panda Express, icon of the shopping mall food court, is giving its most popular dish a veggie makeover. Soon, you’ll be able to taste a vegetarian take on orange chicken using the newly-released ‘chicken’ product from Beyond Meat. The Panda Express Beyond Meat collab launches in … Continued The post Panda Express Is Giving Its Signature Item a Plant-Based Makeover with a Beyond Meat Collab appeared first on Vegetarian Times.

Vegan Lemon Bars GF

July 10 2021 Vegan Richa 

Vegan Lemon Bars GFThese refreshing vegan lemon bars are the perfect easy summer dessert! The recipe features a gluten-free crust made from oat and almond flour and a simple no-bake filling! Chill, cut, and enjoy! Vegan Glutenfree Soyfree Recipe Calling all lovers of lemon desserts! These lemon bars are the summer dessert you have been waiting for! Vegan Lemon Bars!!. They have a crunchy base and a rich and creamy lemon filling that you will love! I love that this lemon bar recipe takes only minutes to assemble. The crust needs to bake in the oven for 12 minutes but the filling is no-bake. So from there, you can just let the fridge or freezer do its thing until the cashew filling hardens. I don’t even need to whip out my food processor to make the crust, which is a really simple mix of oat flour  (use gluten-free if needed), almond flour, flax meal, and maple syrup.  It tastes like a traditional cookie crust. Try it -you’ll love it! For the filling, I use nutribullet and blend it for half a minute then let it sit for 5 mins the. Blend again. I repeat this 3-4 times and it works out well for soaked cashews. If your blender doesnt make a smooth cashew blend,  use a high-speed blender as we need to blend cashews until very smooth.  4-6 hours of soaking is ideal for making cashew-based desserts. If you are pressed for time, soak the cashews for 15  minutes in hot water. The rich and creamy blend of coconut cream with lots of lemon juice and zest makes the filling taste like lemon curd! So delish – no judgment if you grab a spoon and enjoy some straight from the blender. MORE Desserts FROM THE BLOG - Cinnamon Swirl Cake. Super popular! - Strabwerry Gallette - Blueberry Cobbler   - 1 Bowl Banana Apple Bread. Can be made into muffins - Peanut Butter Chocolate Marble Cake - Lemon blueberry pound cake - 1 Bowl Oil free Turmeric Coconut Loaf Continue reading: Vegan Lemon Bars GFThe post Vegan Lemon Bars GF appeared first on Vegan Richa.

Best Vegetarian Indian Recipes

July 9 2021 Oh My Veggies 

I really really love Indian food. I love the spices and the sweet flavors--and dont even get me started on all the tomatoes! One of the best things about Indian food is that the majority of it is already vegetarian. Here Ive gathered the best vegetarian Indian recipes so you can add some spice to...Read More

Best Vegan Potato Salad Recipes

July 6 2021 VegKitchen 

Potato salad is perfect for both summer barbecues and as winter comfort food. Basically, you just cant go wrong with potato salad! However, potato salads often contain eggs, making it hard for vegans to enjoy. Thats why I created this list of the best vegan potato salad recipes. Enjoy! The post Best Vegan Potato Salad Recipes appeared first on VegKitchen.

onion samosa recipe | patti samosa with samosa sheets | irani samosa

July 5 2021 hebbar's kitchen 

onion samosa recipe | patti samosa with samosa sheets | irani samosaonion samosa recipe | patti samosa with samosa sheets | irani samosa with step by step photo and video recipe. deep-fried snacks are one of the popular snacks for most of us, especially with younger and urban dwellers. we often rely on the bakery or street food stalls or even restaurants to munch these snacks assuming it is difficult and complicated to prepare. but then are simpler, easier and crispier snacks recipe like patti onion samosa recipe which do not have the complexity of kneading the dough nor with stuffing. The post onion samosa recipe | patti samosa with samosa sheets | irani samosa appeared first on Hebbar's Kitchen.

Journalist Larissa Zimberoff Thinks She Knows What We’ll Eat in the Future

June 25 2021 Vegetarian Times 

Journalist Larissa Zimberoff Thinks She Knows What We’ll Eat in the Future From plates full of mycelium to upcycled industrial food waste, Larissa Zimberoff has done a deep dive into the science of what well eat in the future The post Journalist Larissa Zimberoff Thinks She Knows What We’ll Eat in the Future appeared first on Vegetarian Times.

Pineapple, Pistachios, and 6 Other Foods that Can Help Fight Inflammation (and 7 that Make It Worse)

June 21 2021 Vegetarian Times 

Pineapple, Pistachios, and 6 Other Foods that Can Help Fight Inflammation (and 7 that Make It Worse) Inflammation is linked to health concerns from acne to arthritis The post Pineapple, Pistachios, and 6 Other Foods that Can Help Fight Inflammation (and 7 that Make It Worse) appeared first on Vegetarian Times.

rice flour sweet recipe | rice flour peda | dessert sweet with rice flour

June 11 2021 hebbar's kitchen 

rice flour sweet recipe | rice flour peda | dessert sweet with rice flourrice flour sweet recipe | rice flour peda recipe | dessert sweet using rice flour with step by step photo and video recipe. sweet and dessert recipes are an essential and important aspect of indian food and cuisine. there are many traditional sweets that are mouth-watering in it taste, but may not be a healthy option and may be loaded with huge calories. hence we always look for a healthy dessert and rice flour sweet or also known as rice flour peda is one such sweet dessert known for its simplicity and taste. The post rice flour sweet recipe | rice flour peda | dessert sweet with rice flour appeared first on Hebbar's Kitchen.

He Was a Top Exec at Bumble Bee Tuna. Now He Makes a Plant-Based Seafood Alternative Instead.

June 8 2021 Vegetarian Times 

He Was a Top Exec at Bumble Bee Tuna. Now He Makes a Plant-Based Seafood Alternative Instead. I could no longer be involved, Doug Hines, longtime seafood industry insider turned TUNO founder, says. It was impossible to see a sustainable future. The post He Was a Top Exec at Bumble Bee Tuna. Now He Makes a Plant-Based Seafood Alternative Instead. appeared first on Vegetarian Times.

Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing

June 6 2021 Vegan Richa 

Spicy Sweet Potato Chickpea Salad Bowl with Tahini DressingIf you need a healthy salad bowl recipe that feels like comfort food, make this spicy sweet potato chickpea salad bowl with creamy tahini dressing! Great as a lunch salad or for meal prep. Smoky bbq spiced baked veggies, leafy greens, nuts, seeds and a creamy vegan dressing! Coming at you with a ridiculously delicious salad bowl recipe loaded with three kinds of bbq spiced roasted vegetables and a creamy tahini dressing you will want to put on everything! Sweet Potato Chickpea Salad Bowls are here to make your lunches exciting again! Savory and sweet, subtly spiced, warming, comforting, wonderfully satisfying, and seriously flavorful while being super healthy!  What’s not to love? The spice mix for the roasted chickpeas and sweet potatoes is a fragrant blend of garlic powder, onion powder,  coriander, paprika, cumin, black pepper, cardamom, cayenne (optional) and ground mustard! I love this blend so much as it is the perfect mix of warming, smokey, spicy, and cozy! The chickpeas bake into crispy perfection and the sweet potatoes are crisp on the outside and pillowy on the inside. Bell peppers baked until soft and almost caramelized deliver the perfect sweetness! We add them to the chickpeas and potatoes later as they need less cooking time. While the veggies bake away, we whisk together a creamy dreamy tahini dressing! It’s so good that I recommend you make a double batch! MORE VEGAN BOWL RECIPES FROM THE BLOG: - Chili garlic Tofu Bowl with noodles and chard - Peanut Butter Roasted Cauliflower Bowl. GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF - Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas.  GF Continue reading: Spicy Sweet Potato Chickpea Salad Bowl with Tahini DressingThe post Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing appeared first on Vegan Richa.

The Salad Sandwich

June 3 2021 Golubka Kitchen 

The Salad Sandwich Beach sandwich season is finally here, and doesn’t everything taste better on the beach? Today’s recipe is a tribute to a sandwich you might find at a health food store or co-op that’s been around forever, has an impressive bulk section, an overwhelming assortment of natural bar soap, a tiny juice bar, and a soup/­­salad/­­sandwich takeout operation. This kind of sandwich usually comes on sprouted grain bread, slathered with hummus as the sauce of choice, most definitely has lots of alfalfa sprouts packed inside, and somehow always perfectly hits the spot. This is my version of that – basically a salad, deconstructed and served as a sandwich. It’s super flavorful, filled with all kinds of textures, and makes for such a refreshing, summer meal! The Salad Sandwich   Print Serves: 2 sandwiches Ingredients ½ garlic clove juice from ½ small lemon 1 small-medium carrot, grated 1 small-medium beet, grated ½ teaspoon apple cider vinegar ½ teaspoon sugar sea salt 1 large avocado, pitted and peeled ½ teaspoon Dijon mustard freshly ground black pepper hummus 4 slices of sourdough or sprouted grain bread, toasted if needed 4-6 lettuce leaves sauerkraut or kimchi 1 small cucumber, sliced handful alfalfa sprouts or other sprouts/­­microgreens of choice Instructions Grate the garlic into a medium bowl using a microplane or a fine grater. Pour the lemon juice over the garlic and let sit while preparing the rest of the ingredients, for the garlic to mellow. Put the carrots and beets in another medium bowl, drizzle with the vinegar, sprinkle with sugar and salt to taste, mix to coat. Add the avocado to the bowl with the garlic and lemon juice, mash with a fork. Add the mustard, salt, and pepper to taste, mix to combine. Start assembling the sandwiches. Generously spread the hummus on all 4 bread slices. Distribute the mashed avocado between the two sandwiches, followed by the lettuce, sauerkraut/­­kimchi to taste, cucumber, carrots and beets, and sprouts. Close the sandwiches and enjoy right away, or wrap them up and keep in a cooler. This sandwich is best enjoyed within the first few hours of making it. 3.5.3226 The post The Salad Sandwich appeared first on Golubka Kitchen.

ragda patties recipe | ragda pattice | ragda petis chaat recipe

July 12 2021 hebbar's kitchen 

ragda patties recipe | ragda pattice | ragda petis chaat reciperagda patties recipe | ragda pattice | ragda petis with step by step photo and video recipe. chaat recipes or street food recipes are one of the popular choices among young generations. these are mainly popular due to the choice of flavours and lip-smacking taste it has to offer in every single bite. there is a myriad combination of ingredients to prepare one such chaat recipe and the most popular out of it is the ragda patties recipe known for the spicy combo duo. The post ragda patties recipe | ragda pattice | ragda petis chaat recipe appeared first on Hebbar's Kitchen.

The Founders of This Bee-Free ‘Un-Honey’ Brand Are on a Mission to ‘Fix the Food Chain’

July 9 2021 Vegetarian Times 

The Founders of This Bee-Free ‘Un-Honey’ Brand Are on a Mission to ‘Fix the Food Chain’ The Single Origin Food Company makes honey substitutes using ethically-sourced plant-based sweeteners The post The Founders of This Bee-Free ‘Un-Honey’ Brand Are on a Mission to ‘Fix the Food Chain’ appeared first on Vegetarian Times.

Cactus Is a Sustainability Superfood and We Should Be Eating Way More of It

July 9 2021 Vegetarian Times 

Cactus Is a Sustainability Superfood and We Should Be Eating Way More of It Cactus has been eaten in Mexico and elsewhere for generations. Its time for the rest of the world to catch up. The post Cactus Is a Sustainability Superfood and We Should Be Eating Way More of It appeared first on Vegetarian Times.

cooker pav bhaji recipe | pav bhaji in cooker | pressure cooker pav bhaji

July 6 2021 hebbar's kitchen 

cooker pav bhaji recipe | pav bhaji in cooker | pressure cooker pav bhajicooker pav bhaji recipe | pav bhaji in cooker | pressure cooker pav bhaji with step by step photo and video recipe. street food recipes are always one of the popular demands for most of us. there is a set of process and steps which makes it unique and obviously tasty and thus making it a popular choice. yet these street food recipes can also be tweaked and made with instant pot or pressure cooker and pressure cooker pav bhaji is one of them. The post cooker pav bhaji recipe | pav bhaji in cooker | pressure cooker pav bhaji appeared first on Hebbar's Kitchen.

After Committing to #VanLife, I Learned the Secret of Eating Fresh, Vegetarian Food on the Road

June 25 2021 Vegetarian Times 

After Committing to #VanLife, I Learned the Secret of Eating Fresh, Vegetarian Food on the Road Living in a van simplifies the complicated and it complicates the simple. Not having electricity, a fridge, or running water can be a big complication. The post After Committing to #VanLife, I Learned the Secret of Eating Fresh, Vegetarian Food on the Road appeared first on Vegetarian Times.

Bbq Cauliflower Wings

June 23 2021 Vegan Richa 

Bbq Cauliflower WingsMy Vegan Beer Battered BBQ Cauliflower Wings are perfect for game day but also make for an incredible shared appetizer, side dish or even a fun dinner party menu item. Get ready for the perfect vegan game day snack! BBQ Cauliflower Wings – saucy, crispy,  and crunchy on the outside, with the perfect juicy and soft interior. Trust me, you wont be able to stop eating these Baked Cauliflower Wings! Cauliflower is one of my secret weapons when it comes to making snacks, appetizers, and game day food! There are endless ways to turn it into something addictive and I love how the florets take on a meat-like quality when you prepare them in certain ways. Ive prepared cauliflower in every way imaginable but battered in a beer batter and baked until crisp and golden, then covered in a finger-licking-good spicy bbq sauce might be one of my most favorite ways. Who can say no to a big platter of gloriously golden crunchy cauliflower bites drenched in hot bbq sauce? Not me Our BBQ Baked Cauliflower Wings are first coated in a spiced gluten-free beer batter made from rice flour and tapioca starch then baked, coated in spicy bbq sauce and baked again! And there you have it – one of the most delicious vegan appetizers or party snacks Ive ever tasted! Guys, I know you will love these Cauliflower Wings! No need to fry them – they crisp up nicely in the oven! The ingredients couldnt be easier and the spice level can be adapted to your taste. MORE CAULIFLOWER RECIPES - Kung Pao Cauliflower - Taco Spice roasted Cauliflower - Spicy Pepper Cauliflower Bites - Sticky Sesame Cauliflower  - Aloo Gobi - Baked - Nashville Cauliflower Bites Continue reading: Bbq Cauliflower WingsThe post Bbq Cauliflower Wings appeared first on Vegan Richa.

pani wale pakode recipe | pani phulki | chatpate pani pakoda | pani pakora

June 15 2021 hebbar's kitchen 

pani wale pakode recipe | pani phulki | chatpate pani pakoda | pani pakorapani wale pakode recipe | pani phulki | chatpate pani pakoda | pani pakora with step by step photo and video recipe. indian street food is known for its versatility and the uniqueness it has offered in every state and region. there are these super popular chaats and snacks recipes, but then there is this new dish which is a combination of 2 or 3 recipes. one such unique and fusion recipe is the pani pakoda where deep-fried fritters are soaked and dipped in spiced water. The post pani wale pakode recipe | pani phulki | chatpate pani pakoda | pani pakora appeared first on Hebbar's Kitchen.

matar chole recipe | matar ke chole | matar ka chhola | matar ghugni

June 8 2021 hebbar's kitchen 

matar chole recipe | matar ke chole | matar ka chhola | matar ghugnimatar chole recipe | matar ke chole | matar ka chhola | matar ghugni with step by step photo and video recipe. white peas or matar is quite famous in indian cuisine and especially in indian street food recipes. it is generally used as a spicy sauce in most of these chaat recipes which basically combines the dry and wet ingredients. but it can also be prepared in a unique way so that it can be used as a curry or sabji and also as a sauce to chaat recipes. The post matar chole recipe | matar ke chole | matar ka chhola | matar ghugni appeared first on Hebbar's Kitchen.

goli idli recipe | masala goli kadubu | masala rice balls recipe

June 7 2021 hebbar's kitchen 

goli idli recipe | masala goli kadubu | masala rice balls recipegoli idli recipe | masala goli kadubu | masala rice balls recipe with step by step photo and video recipe. idli and dosa recipes are perhaps one of the important breakfast recipes for most of us. the reason for its popularity is that it is termed as one of the clean and healthy food as it is cooked with less or no oil with steaming as it cooking method. obliviously, it has lead to many innovations in the idli category, and goli idli or round rice balls recipe is one such easy and simple healthy alternative for morning breakfast. The post goli idli recipe | masala goli kadubu | masala rice balls recipe appeared first on Hebbar's Kitchen.

Haile Thomas Wants to Share the Joy - and Power - of Plant-Based Eating

June 3 2021 Vegetarian Times 

Haile Thomas Wants to Share the Joy - and Power - of Plant-Based Eating At 20, the activist, author, and nonprofit founder just opened her first restaurant and is finding yet another way to build community through food The post Haile Thomas Wants to Share the Joy - and Power - of Plant-Based Eating appeared first on Vegetarian Times.

bun parotta recipe | madurai bun paratha recipe | street food bun parata

June 3 2021 hebbar's kitchen 

bun parotta recipe | madurai bun paratha recipe | street food bun paratabun parotta recipe | madurai bun paratha recipe | street food bun parata with step by step photo and video recipe. parotta or layered maida based paratha is one of the popular streets, particularly in south india. it is a popular choice for its flaky and layered texture, crisp taste and also for its spicy curry choice. one such popular tamilnadu style parotta recipe is madurai bun paratha recipe known for its taste, shape and size. The post bun parotta recipe | madurai bun paratha recipe | street food bun parata appeared first on Hebbar's Kitchen.


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