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Energy balls recipe | protein balls recipe | protein ladoo | energy laddu

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fresh vegetarian recipes

lassi recipe | punjabi lassi 4 ways | sweet lassi – dry fruits, chocolate & rose

May 5 2021 hebbar's kitchen 

lassi recipe | punjabi lassi 4 ways | sweet lassi – dry fruits, chocolate & roselassi recipe | punjabi lassi 4 ways | sweet lassi - dry fruits, chocolate & rose with step by step photo and video recipe. summer season is here and we all crave something refreshing and easy quenching drink. most of the time, we end up making a fruit-based drink or beverage but we also crave something creamy like a milkshake. this type of craving can be easily quenched with our own popular punjabi lassi or the multiple flavours it has to offer. The post lassi recipe | punjabi lassi 4 ways | sweet lassi – dry fruits, chocolate & rose appeared first on Hebbar's Kitchen.

No-Bake Vegan Strawberry Shortcakes

May 4 2021 VegKitchen 

These no-bake shortcut vegan strawberry shortcakes are simple to make using rounds of prepared polenta in place of baked biscuits. These sweet treats make a lovely dessert thats easy enough to make for an everyday treat and pretty enough for special occasions. Nothing says summertime like a strawberry shortcake - bursting with flavor from fresh... Read More The post No-Bake Vegan Strawberry Shortcakes appeared first on VegKitchen.

Sweet Sour Tofu Veggie Stir Fry

April 26 2021 Vegan Richa 

Sweet Sour Tofu Veggie Stir FrySweet and Sour Tofu Veggie Stir Fry is as simple and easy as it gets! The tofu is baked to crisp perfection with a perfect meaty texture and the sweet and sour Asian stir-fry sauce is so delicious! A quick vegan dinner that comes together in a cinch whenever that craving for takeout hits.  Be prepared to convert tofu haters into lovers with this sweet and sour tofu stir fry! Crispy tofu coated in a sweet and sticky sauce along with crisp colorful veggies! Oh yes, I love me a good tofu dish! Have you tried my Tofu Katsu Curry? A reader favorite! Tofu can be so delicious when prepared right. And in this quick sweet and sour stir-fry we really give it the treatment it deserves! As with many tofu recipes, the trick for this dish is to rid the tofu of excess moisture. Because no one likes soggy tofu! Then we fry it up real nice or bake it in the oven. Once fried or baked crispy,  we toss the tofu cubes in a super irresistible sweet and sour sauce and some sauteed veggies. DONE! Serve it up on a fresh bed of rice like I did, on quinoa or mashed potatoes, or on top of some cooked veggies or cauliflower rice! MORE DELICIOUS TOFU RECIPES FROM THE BLOG: MORE BAKED TOFU - Crispy Breaded Tofu - Chili Garlic Baked tofu - Spiced Baked tofu for Butter Tofu - Orange Tofu - Cajun Tofu - Peanut Butter Tofu  PAN FRIED TOFU - Curried Tofu for Banh Mi - Sticky Sesame tofu - Palak Tofu Paneer - Tofu Lalabdar - Tofu with Creamy Tomato ginger sauce Continue reading: Sweet Sour Tofu Veggie Stir FryThe post Sweet Sour Tofu Veggie Stir Fry appeared first on Vegan Richa.

Radish Salad with Cashew Sour Cream Dressing

April 22 2021 Golubka Kitchen 

Radish Salad with Cashew Sour Cream Dressing Hi friends! Popping in today with this springy radish salad with a cashew sour cream dressing. When I was growing up in Russia, my grandma would make a salad like this all the time during radish season in the spring and early summer. It was super simple – just radishes, cucumbers, and tons of sliced green onion, dressed with sour cream – but it was my absolute favorite. The way that the fatty sour cream counteracts the fresh and sharp flavors of the radishes and green onions is something out of this world. For this vegan variation, I came up with a cashew sour cream dressing, and the resulting salad tasted exactly like the salads of my childhood. I don’t think I would ever be able to tell the difference, if not for the fact that I’m not eating it in my grandma’s cozy kitchen. Hope you’ll give this salad a try, it’s the perfect embodiment of spring! Radish Salad with Cashew Sour Cream Dressing   Print Serves: 4-6 Ingredients ½ cup cashews ¼ cup + 2 tablespoons water 2 tablespoons lemon juice (from about a half of a large lemon) ½ teaspoon apple cider vinegar ¼ teaspoon onion powder ¼ teaspoon garlic powder sea salt freshly ground black pepper about 20 radishes (from around 2 batches), trimmed and sliced into half-moons 2 Persian (baby) cucumbers, sliced into half-moons 3 scallions, white and green parts, sliced Instructions Make the cashew sour cream dressing. If not using a high-speed blender, soak the cashews in hot water for 15 minutes, then drain (no need to soak if you have a high-powered blender). In an upright blender, combine the cashews, water, lemon juice, apple cider vinegar, onion powder, garlic powder, salt and pepper to taste. Blend on high until very smooth. Taste for salt and pepper, and adjust if needed. Transfer the dressing to a jar and chill in the refrigerator while slicing the vegetables. In a large bowl, combine the radishes, cucumbers, and scallions. Add enough of the sour cream dressing to dress the salad to your liking (you might have some leftover dressing). Taste for salt and adjust if needed. Serve the salad right away. 3.5.3226 The post Radish Salad with Cashew Sour Cream Dressing appeared first on Golubka Kitchen.

Healthy Pumpkin Muffins

April 21 2021 Oh My Veggies 

These yummy pumpkin muffins are loaded with healthy ingredients like fresh pumpkin puree, oat flour, and flaked almonds. Theyre naturally vegan and gluten-free. And this one bowl recipe only takes 30 minutes to make! Im obsessed with putting pumpkin in everything in the Fall, but especially muffins and cupcakes. So it should be no surprise...Read More

Vegan Carrot Cake

April 21 2021 Oh My Veggies 

This vegan carrot cake is bursting with flavor from fresh carrots and an orange buttercream frosting. Its the perfect springtime dessert, or year round sweet treat. Who doesnt love carrot cake? I could certainly eat it every day. Its incredibly delicious with a thick zesty frosting, accompanied by a steaming cup of chai tea. So...Read More

Vegan Lemon Tart

April 20 2021 Oh My Veggies 

This vegan lemon tart is the perfect summery dessert. The creamy lemon filling is bursting with flavor from fresh lemons and maple syrup - all wrapped in a crunchy, crumbly homemade pie crust. Yum! I can tell that summer is right around the corner, and Im loving everything about it. The hot weather, the longer...Read More

custard sarbath recipe | doodh ka sharbath | custard milk & sago sarbath

April 19 2021 hebbar's kitchen 

custard sarbath recipe | doodh ka sharbath | custard milk & sago sarbathcustard sarbath recipe | custard milk sharbath | custard jelly & sago sarbath with step by photo and video recipe. summer season is around the corner and we generally look for something cool and refreshing to beat the heat. most of the time, we adopt ice cream based milkshakes or thick shakes which are good to taste but contain lot of calories. to solve this problem, i am posting a custard-based beverage which is popularly known as custard sarbath recipe or doodh ka sharbath known for its creamy taste offering. The post custard sarbath recipe | doodh ka sharbath | custard milk & sago sarbath appeared first on Hebbar's Kitchen.

Green Chili Enchilada Soup

April 11 2021 Vegan Richa 

Green Chili Enchilada SoupThis one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor! This green chile enchilada soup recipe has everything you love about green enchiladas – the smoky heat of the green chiles, the Mexican spices, the creaminess and obviously the cheese. As this is a chicken-less enchilada soup, we add some soy curls in lieu of chicken as our protein. Otherwise, we rely on staple Mexican ingredients, such as rice, corn! I love the comforting creaminess the white beans add to this stew. Nutritional yeast adds the cheesy taste, but we also add some shredded cheese on top to finish this off. The secret to the creaminess of this vegan enchilada soup is a quick cashew cream which adds a nice richness to the soup and thickens it along with the rice. However, for those of you who are allergic, I listed a nut-free version in the tips section. I like finishing this Vegan Mexican soup off with some shredded cheese and some thinly sliced green chiles. Other great additions would be a fresh squeeze of lime, some sliced avocado, more vegan cheese shreds, and how about crushed tortilla chips? It will be hard to just have one bowl of this delicious vegan soup. More Vegan Soup recipes - Turkish lentil soup, - Turmeric Laksa Curry Soup - Indian Spiced tomato Soup, - Broccoli Slaw Soup, - Minestrone - Mushroom chickpea greens soup. Continue reading: Green Chili Enchilada SoupThe post Green Chili Enchilada Soup appeared first on Vegan Richa.

ice tea recipe | iced tea recipe | homemade iced tea – 4 ways

April 7 2021 hebbar's kitchen 

ice tea recipe | iced tea recipe | homemade iced tea – 4 waysice tea recipe | iced tea recipe | homemade iced tea - 4 ways with step by step photo and video recipe. tea or coffee are essential beverages for most of us and it is generally a purpose-based drink. in india, it always attached to hot beverage and served as accompaniment with munching deep-fried snack or with a healthy breakfast meal. it can also be made as a cold beverage with additional fruit flavour topping which not only quenches the tea thirst but also provides refreshment, especially during summer. The post ice tea recipe | iced tea recipe | homemade iced tea – 4 ways appeared first on Hebbar's Kitchen.

Khasta Kachori Besan

April 2 2021 Manjula's kitchen 

Khasta Kachori Besan (adsbygoogle = window.adsbygoogle || []).push({}); Print Khasta Kachori Besan .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic. This recipe will make 12 kachories and will serve 4. Course Appetizer Cuisine Indian Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 4 people IngredientsFor Dough1 cup All Purpose flour plain flour or maida 1/­­4 tsp salt 2 Tbsp oil 1/­­3 cup lukewarm water For Filling 1/­­2 cup besan 2 Tbsp oil 1 tsp fennel seeds coarsely grinded saunf 2 tsp coriander seeds coarsely grinded dhania 2 tsp red chili flakes 1 tsp mango powder amchoor 1/­­8 tsp asafetida hing 1/­­2 tsp salt adjust to your taste 1/­­4 tsp dry ginger powder InstructionsTo make dough.In a bowl mix the flour, salt and oil rubbing together, this help making crust crispy. Add the warm water slowly dough should be firm, let the dough sit for at least 10 minutes. In mean time we can make the filling. To make fillingHeat the oil over low heat add besan and all the spices for filling fennel, coriander, red chili, mango powder, ginger powder, asafetida, and salt. Roast the besan over low heat stirring continuously, for 2-3 minutes until spice mix becomes aromatic. Turn of the heat and take out the mix in a bowl add about 3 tablespoons of warm water and mix it well, this will make sticky dough and let it sit for five minutes. Besan will absorb the water and will become crumbly. To make the KachorisTake the dough and knead it for a minute. Divide the dough in twelve equal parts. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges. Mold the dough into a cup and place about 1-1/­­2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls. Let the filled ball sit for three to four minutes before rolling. Set the filled ball on a flat surface with the seam facing up. Roll it pressing with your palm evenly, in about three inches in diameter. Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy. NotesKachories can be stored for at least a week in an airtight container. If kachories get soft warm up the kachoris in an oven on 200-degree F for about 7 to 10 minutes, this will bring back the freshness and crispness. Serving Suggestion: Serve the Khasta Kchories plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum, Boondi Raita The post Khasta Kachori Besan appeared first on Manjula's Kitchen.

Vegan Almond Flour Pancakes

March 27 2021 VegKitchen 

Vegan Almond Flour Pancakes Whip up a batch of these vegan almond flour pancakes for your breakfast this morning. These almond flour-based pancakes are filled with flaxseed, ripe bananas, and more to help add nutrients and flavor.  Drizzle on some syrup, dust with powdered sugar, or add on some fresh berries. No matter how you serve up these homemade vegan pancakes, they are a hit.  These Vegan Almond Flour Pancakes are… Gluten-free Quick to make Freezer-friendly Something the whole family can enjoy  How to Make Vegan Almond Flour Pancakes  In a bowl, whisk together the almond milk, flaxseed, 3 tablespoons water, and vanilla. Mix well.  Next, mash bananas and incorporate them into the batter.  Now add in the two flour blends, cinnamon, and salt.  Pour a thin layer of oil into your pan, and heat. Then add in your pancake batter, and cook until bubbles form around the edges.  Flip and repeat until the pancakes are fully cooked.  Garnish with warm syrup, fruit, nuts, etc.  The full measurements and instructions for this pancake recipe are in the printable recipe card below.  Tips and Tricks Hot Griddle  Pour the pancake batter into a hot griddle that has been oiled. Otherwise, you won’t get that browned […] The post Vegan Almond Flour Pancakes appeared first on VegKitchen.

Baked Vegan General Tso Cauliflower

March 26 2021 Vegan Richa 

Baked Vegan General Tso CauliflowerYou will love this Baked Vegan General Tso Cauliflower  – it is so quick and easy to prepare even on a weeknight and the flavor is just like from a Chinese restaurant or take-out joint! Enjoy flavorful restaurant-style General Tso cauliflower at home for an easy weeknight dinner! These cauliflower florets are battered and baked, not fried. The crispy cauliflower is then coated in a deliciously sweet and sticky sauce that comes together is a cinch. You definitely won’t miss your take-out joint’s grub with this baked vegan General Tso Cauliflower recipe. The flavors in the sauce are spot on, with the perfect balance of sweet and salty but not so much that you feel like you need to drink a gallon of water afterward. This Chinese-inspired dinner was so delicious served on a bed of rice. Let’s talk about the General Tso sauce for a second! Other than just a mix of ketchup, soy sauce and vinegar, which many restaurants use, we start this sauce from scratch – adding fresh bell peppers, garlic and ginger to really get a deep round taste. You will want to bottle this sauce and put it on everything.  Trust me! MORE VEGAN CHINESE RECIPES FROM THE BLOG: - Sticky sesame Cauliflower - 1 pot Lo Mein with everyday ingredients - Sweet and Sour Chickpeas, Broccoli and Peppers.  - Sticky Sesame Ginger Tofu & Veggies- no refined sugar - Check out this Chinese recipe round-up  Continue reading: Baked Vegan General Tso CauliflowerThe post Baked Vegan General Tso Cauliflower appeared first on Vegan Richa.

Paneer Petha Ka Ladoo

March 22 2021 Manjula's kitchen 

Paneer Petha Ka Ladoo (adsbygoogle = window.adsbygoogle || []).push({}); Print Paneer Pethe Ke Ladoo & Petha Sandesh Dessert .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Many sweets are made using paneer, which is freshly made homemade Indian cheese. Paneer Pethe Ka Ladoo is delicious and easy to make. This recipe was suggested by my friend Usha, who lives in Jaipur. I must say I really enjoy paneer-based sweets, which include Rasgullas, Ras Malai, Sandesh and many more! I decided I would give a paneer-based dessert a try, Paneer Petha Ladoo. Paneer desserts are considered very classy and for a sophisticated palate. They also are typically very refreshing, delicious, and easy to make. Another reason I like to make paneer sweets is because it is very difficult to mess up the recipe! You can start with one recipe for a paneer dessert and then if it doesn't turn out right, it is very easy to fix and come up with a new recipe! Another favorite dessert of mine is Petha, which is a famous sweet from Agra (India). Petha is made from white pumpkin and sugar. These ingredients together are simply delicious. Enjoy! Recipe will make about 12 Ladoo. Course Dessert Cuisine Indian Prep Time 20 minutes Cook Time 5 minutes Total Time 25 minutes Servings 12 ladoos Ingredients1 cup Paneer homemade 1 cup Petha shredded, sweet 1/­­4 tsp Green Cardamom powder 1 Tbsp Pistachios sliced, for garnishing InstructionsDrin the whey from paneer well and knead the paneer until the paneer is almost rolls into smooth soft dough. In a flat frying pan add paneer, petha and cardamom mix it. Turn the heat to low and cook the paneer mixture stirring and pressing continuously until paneer starts coming together as soft dough. This should take about 4-5 minutes. Turn off the heat and keep mixing the paneer like you are making dough. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly. Turn off the heat and transfer the mixture to the plate, let the mix sit for about 5 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls. Garnish with pistachios. NotesI am using homemade paneer, you can refer to my video how to make the paneer which I have done earlier. I am also using dry petha sweet which is available in Indian grocery store, you can also use canned Petha sweet. If you are using canned petha, drain the syrup, and lightly pat dry. The post Paneer Petha Ka Ladoo appeared first on Manjula's Kitchen.

Gluten-free Vegan Quinoa Bread Rolls

April 21 2021 VegKitchen 

These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savory, on the crumblier side, and full of flavor, they practically melt in your mouth. Oil-free and easy to make.  If youre like me and prefer homely, freshly-baked and tailored to your preferences bread creations, these... Read More The post Gluten-free Vegan Quinoa Bread Rolls appeared first on VegKitchen.

Vegan Stuffing

April 21 2021 Oh My Veggies 

The yummiest vegan stuffing! Loaded with flavor from crusty bread, fresh veggies and herbs, and vegan sausage. This stuffing is perfect for Christmas or Thanksgiving dinner. Serve with vegan gravy for a true feast! I love stuffing so much. Its one of my holiday season favorites - I always look forward to loading at least...Read More

Vegan Mushroom Gravy

April 20 2021 Oh My Veggies 

This vegan mushroom gravy is rich and flavorful thanks to earthy Porcini mushrooms and plenty of fresh herbs. Its perfect for serving over mashed potatoes, biscuits, or accompanying your holiday dinner! The holidays will be here before you know it, so Im forever experimenting with Thanksgiving and Christmas worthy recipes. My favorite part of any...Read More

Massaged Kale Salad with Orange-Miso Dressing

April 19 2021 VegKitchen 

This massaged kale salad is packed with healthy greens, protein rich black beans, hearty rice, and fresh veggies. All topped with a savory and sweet orange-miso dressing. It makes for a healthy lunch, side, or a deliciously light weeknight meal. I love taking salads to the next level. Because no one likes a boring salad,... Read More The post Massaged Kale Salad with Orange-Miso Dressing appeared first on VegKitchen.

Vegan Biscuits and Gravy

April 16 2021 Oh My Veggies 

If youre looking for an incredible breakfast idea, these vegan biscuits and gravy are sure to hit the spot! Fresh homemade vegan biscuits are topped with a rich and flavorful vegan gravy. I love cooking up a big breakfast on the weekends. Its a luxury that we dont have time for during the week, so...Read More

Chocolate Pudding

April 9 2021 Manjula's kitchen 

Chocolate Pudding (adsbygoogle = window.adsbygoogle || []).push({}); Print Chocolate Pudding .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Chocolate Pudding is a simple and delightful dessert. My son is on a vegan diet and one day he mentioned he was craving a dessert like a chocolate pudding or mousse. I think he was giving me a not-so-subtle hint that he wanted me to experiment with this! I decided to give a try and he was very happy with the results! Soon after that this became a favorite dessert with others in my family. It's funny because my family's favorites keep changing! This is a super simple and easy recipe to make. I can prepare this dessert on demand and with limited notice for my grandchildren, who love to request dishes last minute! This rich chocolatey dessert is vegan and gluten-free. Hope you enjoy! This recipe will serve 4 Course Dessert Cuisine American Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 people EquipmentBlendtec Twister Jar (37 oz), Professional-Grade Blender Jar Simply Calphalon Nonstick 1-Quart Sauce Pan MIU France 7-Piece Stainless Steel Measuring Cup Set Ingredients1 1/­­2 cup sweet potato peeled and sliced 1/­­2 cup coconut milk full fat, chilled 4 Tbsp cacao powder 4 Tbsp sugar 2 tsp vanilla extract 1/­­4 tsp cinnamon powder InstructionsSteam the sweet potato until soft. Drain the water and wash with cold water, and pat dry them. Place sweet potato, cacao, sugar, coconut milk, vanilla and cinnamon into blender and blend until smooth. Take out the Chocolate Pudding into a covered bowl. Refrigerate for at least an hour before serving. NotesServing Suggestions When it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread. Suggested Recipes - Vegan Rice Kheer (Payasam) - Apple and Banana Pakoras - Chocolate Brownie (Eggless & Vegan) - Aloo ki Kachori The post Chocolate Pudding appeared first on Manjula's Kitchen.

Welcome Spring with This Salty Cucumber Lime Soda

April 2 2021 Vegetarian Times 

The bright, fresh flavor also replenishes lost electrolytes. The post Welcome Spring with This Salty Cucumber Lime Soda appeared first on Vegetarian Times.

How to Freeze Food

April 1 2021 Vegetarian Times 

How to Freeze Food Whether its fresh produce or cooked leftovers, freezing food is one of the best ways to combat food waste and keep plenty of food on hand for an extended period of time. However, there are a few tricks and tips before freezing foods to keep in mind to ensure maximum flavor and freshness. The authors of a new book explain how anyone can freeze food successfully. The post How to Freeze Food appeared first on Vegetarian Times.

Punjabi Aloo Paratha

March 26 2021 Manjula's kitchen 

Punjabi Aloo Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Punjabi Aloo Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Aloo Parathas make for the perfect lazy weekend brunch. Parathas can be made plain or with a variety of different fillings. A flavorful potato filling is by far the most popular. Aloo Parathas are very popular in North India, at any time of the day. In Punjab, Aloo Parathas are a staple for breakfast. Traditionally, Aloo Parathas are served with homemade butter and buttermilk known as chaas. I'm sure you are thinking that making these parathas is very time consuming. With our busy schedules and hectic mornings, how is possible to prepare these! Of course, parathas taste best when fresh off a hot skillet! An easy solution to this problem is to simply prepare part of the recipe in advance until you are ready to roll the parathas. You can prepare the dough and filling in advance and have the potato-mix filled balls ready to just start rolling. The prepared dough can be refrigerated for up to two days. Enjoy! This Recipe will make 4 parathas. Course Bread Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 parathas EquipmentCalphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black KitchenAid Classic Nylon Slotted Turner, One Size Anchor Hocking Glass Mixing Bowls OKSLO Manual wooden roti chapati flatbread tortilla presser maker with rolling pin, 10 IngredientsFor the Dough1 cup whole wheat flour 1 1/­­2 tbsp oil 1/­­4 tsp salt 1/­­2 cup cold water Use more as needed For the Potato Filling1 1/­­2 cup potatoes mashed 1/­­2 tsp salt 1/­­4 tsp red chili powder 1/­­2 tsp cumin seeds Jeera 2 tsp coriander powder dhania 1/­­8 tsp asafetida hing 1/­­2 tsp mango powder amchoor 1/­­4 tsp garam masala 1 Tbsp green chili chopped 2 Tbsp cilantro chopped, dhania Also need. 1/­­4 cup whole wheat flour for rolling 2 Tbsp oil to cook InstructionsMaking the DoughMix flour, salt, and oil, until oil is incorporated with flour well, add water slowly to make a soft dough (add water as needed). Knead dough well on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover. Let the dough rest at least ten minutes. FillingIn a bowl take mash potatoes add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt, mix it well. Making parathaDivide the dough into 4 equal parts and roll them into balls. Then divide the potato filling into 4 parts and shape into balls. Potato balls should be about 1 1/­­2 times larger than the dough balls. Roll dough ball into a 3 circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Meanwhile heat heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. Oil the skillet and place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some olden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha, and spread with spatula. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. NotesVariations Substitute chopped cilantro with 1/­­4 cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture. Serving Suggestions - Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, Green Chili pickle. - Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half. The post Punjabi Aloo Paratha appeared first on Manjula's Kitchen.

Vegan Easter Recipes

March 25 2021 VegKitchen 

Vegan Easter Recipes Planning a plant-based Easter feast? You’ve come to the right place. I’ve rounded up all my favorite Vegan Easter recipes right here, so you can plan the perfect menu. From easy appetizers, to hearty main dishes, to sweet desserts – there’s something for everyone. Easter is the perfect holiday for putting together a vegan brunch or dinner. With all of the fresh, seasonal product of spring – these recipes are filled with light leafy greens, fresh asparagus, beets, carrots, and bright, citrusy flavors. So much deliciousness! Use these mix and match vegan menu suggestions to create a memorable Easter feast for your family and friends. Vegan Easter Appetizers Deviled Tomatoes Mushroom, Asparagus, and Artichoke Medley Beet Muhummara Spinach or Arugula Strudel Green Pea, Parsley, and Pistachio Dip Raw Vegan Cheddar Cheese Spread Rosemary Roasted Mushrooms Mushroom, Asparagus, and Artichoke Medley Vegan Easter Soups Greek-Flavored Spinach and Orzo Soup Vegan Tomato Gazpacho Lemony Leek and Mushroom Soup Creole Carrot Soup Vegan Cream of Broccoli Soup Creole Eggplant Soup Classic Leek and Potato Soup Vegan Easter Salads Spring Greens Salad with Endive and Oranges Mixed Greens Salad with Beets and Walnuts Asparagus with Mustard-Dill Sauce Beet and Red Cabbage Slaw Orange and […] The post Vegan Easter Recipes appeared first on VegKitchen.

The 2021 Dirty Dozen List: WYNTK

March 18 2021 Vegetarian Times 

The 2021 Dirty Dozen List: WYNTK The Environmental Working Group has released its controversial Dirty Dozen and Clean 15 lists of fresh produce items that consumers should avoid and seek, based on pesticide residue levels. Heres what you need to know. The post The 2021 Dirty Dozen List: WYNTK appeared first on Vegetarian Times.


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