masala - vegetarian recipes

Try it! You will enjoy it!

Brown Rice Pilaf with White Beans, Shiitakes, and Spinach

The 5 Best Dried Fruits to Add to Your Diet

Apple Pie Baked Oatmeal

Khichdi recipe | dal khichdi recipe | how to make moong dal khichidi










masala vegetarian recipes

masala lachha paratha recipe | masala laccha paratha | masala lachha parantha

before yesterday hebbar's kitchen 

masala lachha paratha recipe | masala laccha paratha | masala lachha paranthamasala lachha paratha recipe | masala laccha paratha | masala lachha parantha with step by step photo and video recipe. paratha recipes are very common across india and are prepared and served for myriad reasons. generally the paranthas are prepared by stuffing the spiced vegetables in a wheat or plain flour dough. but this recipe is unique with no stuffing but prepared with layers, foldings and also spices topped at each layer to make it one of the flavoured paratha recipe. The post masala lachha paratha recipe | masala laccha paratha | masala lachha parantha appeared first on Hebbar's Kitchen.

bread paneer pakora recipe | aloo paneer bread pakora | paneer bread bajji recipe

January 12 2021 hebbar's kitchen 

bread paneer pakora recipe | aloo paneer bread pakora | paneer bread bajji recipebread paneer pakora recipe | aloo paneer bread pakora | paneer bread bajji recipe with step by step photo and video recipe. pakora or pakoda recipes have always been one of the popular and favourite snacks for every indians. these are generally made with choice of vegetables and mixed with gram flour and rice flour to deep fry it later till it becomes crisp. but it can also be made with other ingredients and bread is one such easy and popular choice with masala stuffed between breads and deep fried till it is crisp. The post bread paneer pakora recipe | aloo paneer bread pakora | paneer bread bajji recipe appeared first on Hebbar's Kitchen.

Manjulas All-Time Favorite Appetizers

January 11 2021 Manjula's kitchen 

Manjulas All-Time Favorite Appetizers There is something unique about appetizers: they are the most wanted and interesting part of the meals. Appetizers can be served any time but in India mostly it is served at teatime and is known as snacks. This is a wonderful feeling among all where we can forget about all the rules of healthy eating. While mingling with friends, we indulge in these aromatic and good-looking treats. Appetizers provide a great time for icebreakers, where you can get to know better people you may be unfamiliar with. It is easy to make these delicious looking appetizers the center of the conversation. When I invite friends for dinner in a small group or big parties, appetizers are the most important part of the meal. I always put most effort toward appetizers and make the rest of the menu around them. I always serve appetizers in small portions, making sure my guests have the space to also enjoy the dinner. As every other cuisine food can be healthy or just plain delicious, it is on the individual what they want. But I think sometimes it is good to indulge yourself and your friends. Punjabi Samosa Crispy Vegetable Pakoras Crispy Potato Balls Baked vegetable Idli Samosa pinwheels Paneer Pakoras Khasta Kachori Dhokla The post Manjula’s All-Time Favorite Appetizers appeared first on Manjula's Kitchen.

Lentil Curry Casserole

January 7 2021 Vegan Richa 

Lentil Curry CasseroleMake this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too. We all have that bag of dried lentils somewhere in the back of our pantry, just waiting for us to find them, add some spices and simple pantry staple ingredients to them, and create an unexpectedly delicious and healthy dish that everyone will LOVE! This recipe for vegan Lentil Curry Casserole is one of those unexpectedly AWESOME lentil recipes that has to potential to become a family favorite! Especially if you are a fan of rich and creamy curries! It is one of my family’s favorite weeknight dinners – packed with plant-based protein, nutrients, and spicy goodness! A simple and nourishing curry casserole the whole family will enjoy tucking into. Just look at that thick and creamy gravy – all those amazing coconut and curry flavors are layered deeply into the lentils as they slowly bake. The perfect one-pot /­­ one-casserole meal and the perfect comfort food dish for the cold season! Think of this lentil casserole as an easy westernized version of restaurant-style Indian daal, with plenty of warming spices, creamy coconut milk and some nut butter for extra richness. You might have most ingredients at home already. Let’s get cooking! MORE INDIAN DISHES TO TRY - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF This is a simple one pot meal baked into a casserole instead of on the stove top. Baking allows for amazing roasted flavor and also hands off cooking. You can easily convert it to stove top. This is a generic curry inspired from Indian flavors. You can change up the spices and flavors to preference. Lets make it!Continue reading: Lentil Curry CasseroleThe post Lentil Curry Casserole appeared first on Vegan Richa.

Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

December 24 2020 Manjula's kitchen 

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

haldiram namkeen recipe | 3 must try haldiram snacks | 3 ways namkeens

December 2 2020 hebbar's kitchen 

haldiram namkeen recipe | 3 must try haldiram snacks | 3 ways namkeenshaldiram namkeen recipe | 3 must try haldiram snacks | 2 ways haldiram namkeens with step by step photo and video recipe. savoury snacks have become an integral part of many indians and are served for various occasions. basically any ingredient can be used and spiced up by adding indian masalas to make it lip-smacking snacks. this post tries to cover 3 most popular savoury munching snacks from the famous haldiram brand using the basic ingredients like moong dal, channa dal and green peas. The post haldiram namkeen recipe | 3 must try haldiram snacks | 3 ways namkeens appeared first on Hebbar's Kitchen.

Kamal Kakdi Ki Chaat (Spicy Lotus Root Appetizer)

November 26 2020 Manjula's kitchen 

Kamal Kakdi Ki Chaat (Spicy Lotus Root Appetizer) (adsbygoogle = window.adsbygoogle || []).push({}); Print Kamal Kakdi Ki Chaat Kamal Kakdi Chaat is a truly unique and tasty dish. I wanted to make something new and delicious but also healthy and easy to make. kamal kakdi, is an edible lotus root that has a crunchy texture and slightly sweet taste. After doing some research, I was surprised at how much nutrients kamal kakdi has. I was excited to try out a spicy chat recipe using it. An added plus is that this recipe requires no frying and is a nice healthy savory snack. My family really enjoyed this new dish! Hope you give this recipe a try and enjoy! This recipe will serve 6. Course Chaat Cuisine Indian Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes Servings 6 people Ingredients2 cup sliced lotus stem I am using frozen, Kamal Kakdi 1 Tbsp oil 1 Tbsp ginger thinly sliced, adrak 1/­­2 tsp cumin seeds jeera 1/­­2 tsp salt 1/­­4 tsp black pepper kali mirch 1 tsp green chili finely chopped, Hari mirch 1/­­2 tsp lemon juice Also Need for Serving 1/­­2 cup whipped yogurt for serving 2 Tbsp tamarind chutney please add the link check the recipe Instructionspressure cook the Kamal Kakdi in an instant pot for five minutes in two cups of water. I also drained the water. Kamal Kakdi should be tender. Notes: you can also, use the pressure cooker and cook at the same time, or you can also cook in a pot for 20 minutes. Drain the water and pat dry. In a frying pan heat the oil over low medium heat. Add the oil, oil should be just warm add sliced ginger. Stir fry for about 2 minutes and take it out in a bowl. I will use this ginger later for garnishing. Note: I feel adding ginger later it gives a nice kick to chaat. Use the same pan and it already has some left-over oil. Oil should be moderately hot, add cumin seeds. As cumin seeds crack add kamal kakdi, stir and sprinkle salt and black pepper. Stir fry for one minute add about 1 teaspoon of chopped green chiles and lemon juice stir fry for about 2 minutes, turn off the heat. Kamal Kakdi is ready to be served. Plating the chaat, drizzle yogurt over kamal kakdi also drizzle tamarind chutney. And finish it off with some green chilies and roasted ginger. NotesServing suggestions: You can also serve this kamal kakdi as is as a masla kamal kakdi, sprinkle little chaat masala. You will also enjoy the recipes for, Bread Pudding With Chocolate Sauce, Sabudana (Tapioca) Bhel, Dahi Puri Chaat The post Kamal Kakdi Ki Chaat (Spicy Lotus Root Appetizer) appeared first on Manjula's Kitchen.

Spicy Namak Para (Masala Paras)

November 21 2020 Manjula's kitchen 

Spicy Namak Para (Masala Paras) (adsbygoogle = window.adsbygoogle || []).push({}); Print Spicy Namak Para (Masala Paras) Spicy Namak Para is a crispy and savory snack that's perfect for the holiday season. Not only is this a popular snack, but it is also easy to make. This particular recipe is a twist on traditional Namak Paras with added spices to make it even more flavorful. You can always experiment with different variations by adding your choice of flavors! Spicy Namak Para taste especially delicious with a hot cup of chai. They also make for a simple but special homemade gift. It's also an easy road trip snack when traveling with your family! Hope you enjoy this recipe! This recipe is good for 10 people. Course Appetizer Cuisine Indian Servings 10 people Ingredients2 cup All Purpose Flour Maida 1/­­4 cup fine semolina sooji 1 tsp salt 1 tsp black pepper crushed, kali mirch 1 tsp chili flakes lal mirch 1 tsp cumin seeds jeera 1 Tbsp dried fenugreek leaves Kasuri Methi 4 Tbsp oil 3/­­4 cup chilled water approx InstructionsIn a bowl mix all the dry ingredients well, all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Next add the oil mix it well. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes. Knead the dough and divide into two equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 10-inch circles, it should not be very thin. Prick them with a fork all over the rolled dough, on both sides. This helps paras not to puff while frying. Cut each of the rolled dough into about 1/­­2-inch-wide and 3-inch-long pieces. Note: you can cut them in your desire shape. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1-1/­­2 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Make sure to place just enough paras so you can turn them over easily when frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes. After Spicy Namak Paras come to room temperature they should become crisp. NotesExperimenting and making the recipes to your taste is the best part of cooking. Try different variations by adding your choice of flavors. The post Spicy Namak Para (Masala Paras) appeared first on Manjula's Kitchen.

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

paneer burger recipe | masala burger | tawa masala paneer burger

October 29 2020 hebbar's kitchen 

paneer burger recipe | masala burger | tawa masala paneer burgerpaneer burger recipe | masala burger | tawa masala paneer burger with step by step photo and video recipe. burger recipes are not native to indian cuisine, but since its inception to indian food, it has taken by storm. at the same time, it has gradually adapted and changed to indian taste buds by adopting native ingredients. one such hugely popular urban snack burger recipe is tawa masala paneer burger recipe. The post paneer burger recipe | masala burger | tawa masala paneer burger appeared first on Hebbar's Kitchen.

Wishing You All A Very Happy Navratri

October 17 2020 Manjula's kitchen 

Wishing You All A Very Happy Navratri Navratri is an incredibly lively festival that is full of vibrant colors, beautiful clothes, and rhythmic music. Family and friends come together to celebrate Garbha, a traditional dance from the state of Gujarat. Navratri, or Nine nights”, is a festival which marks the onset of autumn. The nine days of Navratri are dedicated to the worship of nine forms of the Goddess, Durga. From garba dance to Durga Puja rituals, Navratri is celebrated in different ways across India. The festival of Navratri is one of the most widely celebrated Hindu festivals. It is also celebrated as the triumph of good over evil. Many people keep fast for Navratri. Some suggestions for food for this auspicious time include: Sabudana Khichdi Sabudana Vada Kuttu Ki Puri Stir Fry Arbi Aloo Tamatar ki Sabji Shahi Kheer (Makhana Pudding) The post Wishing You All A Very Happy Navratri appeared first on Manjula's Kitchen.

maggi masala powder recipe | maggi masala e magic | maggi masala magic

October 14 2020 hebbar's kitchen 

maggi masala powder recipe | maggi masala e magic | maggi masala magicmaggi masala powder recipe | maggi masala e magic | maggi masala magic with step by step photo and video recipe. masala powder or spice mix is one of the essential ingredients for most of the indian cuisines. these spice mixes not only adds the heat and taste to the main dish, but also adds flavour to the recipe. one such popular and tasty spice mix developed by maggi is maggi masala powder & maggi masala magic. The post maggi masala powder recipe | maggi masala e magic | maggi masala magic appeared first on Hebbar's Kitchen.

Grilled Veggie Healthy Bowl (Air Fryer Recipe)

September 24 2020 Manjula's kitchen 

Grilled Veggie Healthy Bowl (Air Fryer Recipe) (adsbygoogle = window.adsbygoogle || []).push({}); Print Grilled Veggie Healthy Bowl "Grilled Veggie Healthy Bowl" is inspired by my daughter-in-law, who enjoys light, fresh, and healthy meals. She suggested I do this video after trying my recipe out. It's hard to believe something this healthy makes such a delicious and filling meal! In this recipe, I grilled asparagus, broccoli, bell pepper, zucchini, and cherry tomatoes. I then toss the grilled veggies with spiced chickpeas and a homemade ginger dressing. The ginger dressing definitely adds a kick to the flavor. This bowl is also pleasing to the eyes as it's filled with colorful vegetables and the chickpeas add some texture, in addition to protein! This dish vegan and gluten-free. This makes for a great lunch. Or you can serve this as a side dish or make a wrap using tortillas or flatbread. Recipe will serve 2 people. Course Salad Cuisine Indian Keyword Air Fryer Recipe, Diabetic, Gluten Free, Grilled Vegetables, Healthy, Healthy Bowl, Healthy Lunch, Home Made, Low Cholesterol, Lunch Box Meal, Masala Chola, Refreshing, Salad, Spicy Chickpea, Vegan Prep Time 10 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Chickpeas15 ounce can of chickpeas 2 tsp oil 1/­­2 tsp salt 1/­­2 tsp roasted cumin seed powder 1/­­8 tsp black pepper 1 tsp finely chopped green chili 1 Tbsp shredded ginger 1 tsp lemon juice Vegetables8 cherry tomatoes 1/­­2 zucchini cut in four length wise 1/­­2 red bell pepper quartered seeds and ribs removed 1/­­2 yellow bell pepper quartered seeds and ribs removed 6 florets of broccoli 10 asparagus trimmed Use the vegetables to your choice Dressing1 Tbsp vinegar I am using rice vinegar 1 Tbsp lemon juice 2 Tbsp olive oil 1 tsp sugar 1/­­2 tsp salt 1/­­4 tsp black pepper 1 Tbsp ginger juice InstructionsPrepare the dressing mix all the ingredients together, vinegar, lemon juice, olive oil, sugar, salt, black pepper, and ginger juice set aside. You can prepare the dressing even a few days earlier. This is my go-to dressing and I make this extra, so it is always ready. Grilling the Vegetables: preheat the air fryer at 350-degree F. Spread the vegetables evenly on a tray, spray lightly with oil. Air fry for about 6 minutes. If you dont have air fryer grill the veggies in the oven or on the stove. Prepare the chickpeas, while vegetables are roasting, rinse the chickpeas few times changing the water. In a frying pan heat, the oil moderately, add chickpeas, stir fry for about 3 minutes. Chickpeas will catch some color. Add roasted cumin seed, black pepper, green chilies, ginger, and lemon juice cook and stir fry for about 2 minutes stirring occasionally, set aside. Chickpeas also can be prepared in advance. Toss the vegetables and chickpeas together and drizzle the dressing. NotesDo not overcook the vegetables, otherwise the vegetables will become too soft or mushy and will lose the colors. The post Grilled Veggie Healthy Bowl (Air Fryer Recipe) appeared first on Manjula's Kitchen.

chai masala powder recipe | masala tea powder | chai ka masala

September 10 2020 hebbar's kitchen 

chai masala powder recipe | masala tea powder | chai ka masalachai masala powder recipe | masala tea powder | chai ka masala with step by step photo and video recipe. for almost every indian, the morning has to begin with a hot cup of coffee or an indian chai. particularly with indian flavoured masala chai, it is incomplete with a unique blend of spices. this recipe post is dedicated to chai masala mix and how to use it to make a refreshing beverage drink. The post chai masala powder recipe | masala tea powder | chai ka masala appeared first on Hebbar's Kitchen.

chat masala recipe | chaat masala powder recipe | homemade chaat masala ingredients

December 30 2020 hebbar's kitchen 

chat masala recipe | chaat masala powder recipe | homemade chaat masala ingredientschat masala recipe | chaat masala powder recipe | homemade chaat masala ingredients with step by step photo and video recipe. masala or spice mix condiment is an integral and key ingredient for most of the indian cuisine. there are purpose-based spice mix which is prepared by the unique combination and quantity of each spice. however there are multipurpose spice mix too and chaat masala spice mix powder is one such unique recipe which adds a lot of taste and flavour to any bland meal. The post chat masala recipe | chaat masala powder recipe | homemade chaat masala ingredients appeared first on Hebbar's Kitchen.

Chai Spice Snickerdoodles

December 20 2020 Isa Chandra Moskowitz 

Chai Spice Snickerdoodles Makes 2 dozen cookies Photo by VK Rees These are an enticing spin on classic cinnamon snickerdoodles, livened up with heavenly Masala chai spices: ginger, cardamom and a hint of cloves. Of course cookies are always fun to eat, but the crunchy, sugary tops on these make them even more so. They dont contain any actual tea, but brew a milky cuppa and prepare to dunk.  There are from Isa Does It. Buy that book, it’s great and the author is very beautiful. Ingredients For the topping: 1/­­4 cup granulated sugar 1/­­4 teaspoon ground ginger 3/­­4 teaspoon ground cardamom 1/­­4 teaspoon ground cinnamon Scant 1/­­8 teaspoon ground cloves For the cookies: 1/­­2 cup canola oil 1 cup granulated sugar 1/­­4 cup pure maple syrup 3 tablespoons unsweetened plain vegan milk 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1/­­4 teaspoon salt 1/­­2 teaspoon cinnamon Directions Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Mix the topping ingredients together on a dinner plate. Set aside. In a medium mixing bowl, use a fork to vigorously mix together oil, sugar, syrup, and milk. Mix for at least a minute, until it resembles applesauce. Then mix in vanilla. Sift in remaining ingredients, stirring as you add them. Once all ingredients are added mix until youve got a pliable dough. Get in there with moist gloved hands to mix, its the easiest way to get the dough to come together. Roll dough into walnut sized balls. Pat into the sugar topping to flatten into roughly 2 inch discs. Transfer to baking sheet, sugar side up, at least 2 inches apart (they do spread a little). This should be easy as the the bottom of the cookies should just stick to your fingers so you can just flip them over onto the baking sheet. Bake for 10 to 12 minutes, they should be a bit browned on the bottoms. Remove from oven and let cool for 5 minutes, then transfer to a cooling rack to cool completely.

Vegan Pumpkin Chipotle Fried Rice (Instant Pot)

November 28 2020 Vegan Richa 

Vegan Pumpkin Chipotle Fried Rice (Instant Pot)Smoky Vegan Pumpkin Chipotle Fried Rice made within minutes using the Instant Pot! A seasonal twist on restaurant-style fried rice your whole family will love! Glutenfree soyfree Nutfree, stove top option in notes Pumpkin Chipotle Fried Rice – a seasonal twist on traditional Chinese Fried Rice Pumpkin Chipotle Fried Rice is definitely not the traditional fried rice. It’s not even fried per se as we prepare it in the Instant Pot but let me tell you, this seasonal twist is amazing. Its what I call, use up the veggies and remaining pumpkin fried rice! Its so finger-licking good, I might have made it several times even when I didnt have any pumpkin to use up! The best thing – it’s all made in the Instant Pot within just 5 minutes of cooking time and 10 minutes of natural steam release. The prep work is minimal – just remember to soak the rice before you add it to the Instant Pot to get the perfect “fluffiness”. The slight heat from the chipotle chili powder goes to well with this dish. I use a chipotle chili blend and also add some cumin and thyme to seal the deal – all spices that pair beautifully with the sweet pumpkin puree, FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES: - Turmeric Lemon Rice - Vegetable Carrot Fried Rice - Instant Pot Black Eyed Peas Rice Pulao - Masala Fried Rice with Turmeric Onion Raita - Peanut Sauce Fried Rice Which rice shall I use for making fried rice? Use long grain rice for making this fried rice recipe.Why? Because long-grain rice holds its shape better and stays separate when cooked. Basmati rice is my top choice but you can also go for Jasmine rice which has a delicate and light floral aroma. You can also use long grain brown rice. Pressure cook for 20 mins and use hearty veggies as otherwise they will be too soft and overcookedContinue reading: Vegan Pumpkin Chipotle Fried Rice (Instant Pot)The post Vegan Pumpkin Chipotle Fried Rice (Instant Pot) appeared first on Vegan Richa.

masala noodles recipe | mumbai street style vegetable masala noodles

November 23 2020 hebbar's kitchen 

masala noodles recipe | mumbai street style vegetable masala noodlesmasala noodles recipe | mumbai street style vegetable masala noodles with step by step photo and video recipe. noodles based recipes have taken on indian cuisine by storm and have a popular fan base to it. however, since its inception, it has adapted and undergone several changes to its original recipe to match the local and native indian taste buds. one such fusion and adapted recipe is masala noodles recipe known for its rich and spicy flavour from garam masala. The post masala noodles recipe | mumbai street style vegetable masala noodles appeared first on Hebbar's Kitchen.

roadside kalan recipe | mushroom kaalan masala recipe | mushroom stir fry chaat

November 17 2020 hebbar's kitchen 

roadside kalan recipe | mushroom kaalan masala recipe | mushroom stir fry chaatroadside kalan recipe | mushroom kaalan masala recipe | mushroom stir fry chaat with step by step photo and video recipe. chaat recipes are very popular among indians and are made with different ingredients. the most popular ones hail from mumbai or delhi, but each state and region has its own variations and way to prepare it. one such hugely popular south indian chaat recipe from tamil cuisine is roadside mushroom kalan masala recipe, known for its fusion variations. The post roadside kalan recipe | mushroom kaalan masala recipe | mushroom stir fry chaat appeared first on Hebbar's Kitchen.

Chana Dal Sweet and Sour Paratha

October 31 2020 Manjula's kitchen 

Chana Dal Sweet and Sour Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Chana Dal Sweet and Sour Paratha Chana Dal Sweet and Sour Parathas is a delicious and unique blend of many flavors. These Parathas are spicy, sweet, and sour. The combination of all these flavors is simply delicious. The nuttiness of the coconut and sweetness of sugar, cardamom, and fennel seeds add to the flavor. My mother was very fond of sweet and sour flavors. She first asked me to make these Parathas and requested me to make the filling, telling me exactly what she wanted in the filling. I followed her instructions exactly including what spices to put in. To my surprise, the recipe came out perfect and it was exactly the flavor combination she was looking for. I made this recipe for her several times and she really enjoyed it. It felt so good to see my mom smile. She will have these Parathas with Aloo Tamatar, or just with a hot cup of Chai. I take great pride when making these recipes for you all. I like to make sure that when you try my recipes out, they meet your expectation! I decided to make these Parathas after 30 years. I have no idea why I waited this long. This is a wonderful flavorful breakfast dish, or you can serve with the main meal. Hope you enjoy them! Recipe will serve 4. Prep Time 10 minutes Cook Time 20 minutes Servings 4 people IngredientsFor Dough 3/­­4 cup whole wheat flour atta 1/­­4 cup All Purpose flour plain flour or maida 1/­­4 tsp salt 2 Tbsp oil 1/­­3 cup lukewarm water use as needed Filling 1/­­2 cup chana dal 1 Tbsp oil 1/­­8 tsp asafetida 1/­­2 tsp salt 1/­­8 tsp cardamom powder 2 Tbsp coconut powder 2 1/­­2 Tbsp sugar 2 tsp mango powder amchoor 1/­­2 tsp red chili powder lal mirch 1 tsp fennel seed powder saunf Also, Need2 Tbsp of dry flour for rolling Parathas 3 Tbsp oil to cook the parathas InstructionsDoughIn a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes. FillingWash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot. Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water. Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery. Turn off the heat. Let the filling cool to room temperature. To make ParathasTake the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges. Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly. Meanwhile heat a 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 lightly to make five-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. NotesYou will have leftover filling; you can refrigerate for up to a week or freeze for 2-3 months. Cooking time 20 minutes, this does not include boiling Chana Dal. The post Chana Dal Sweet and Sour Paratha appeared first on Manjula's Kitchen.

Masala Bell Pepper Curry

October 22 2020 Manjula's kitchen 

Masala Bell Pepper Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Masala Bell Pepper Curry Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those. Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious. Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy! Recipe will serve 4. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Servings 4 people Ingredients2 medium size green bell pepper cut into bite size pieces Spice Mix1 tsp oil 1/­­4 cup broken cashews 1 Tbsp sesame seeds 1 Tbsp coriander 1 Tbsp coconut powder Gravy1 1/­­2 cup chopped tomato I used 3 medium size tomatoes 1 Tbsp ginger cut into small pieces 1 Tbsp chopped green chili 2 Tbsp oil 8 fenugreek seeds methi dana 1 tsp cumin seeds jeera 1/­­4 tsp turmeric haldi 1/­­8 tsp asafetida hing 1 tsp red chili powder lal mirch 1/­­2 tsp sugar 1 tsp salt 1/­­2 tsp garam masala InstructionsCut the bell peppers in half and remove the core and discard and cut them in bite size pieces. In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/­­4 cup of water and make it into a paste and set aside. Blend tomatoes, ginger, and green chili into a paste. Set aside. Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating. Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/­­2 cups of water and bring the gravy to boil. Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender. Gravy will thicken as it sits, if needed add more water. Sprinkle the garam Masala and cover the pan. Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice. The post Masala Bell Pepper Curry appeared first on Manjula's Kitchen.

bharli vangi recipe | masala vangi | bharli vangi bhaji | stuffed vangi curry

October 15 2020 hebbar's kitchen 

bharli vangi recipe | masala vangi | bharli vangi bhaji | stuffed vangi currybharli vangi recipe | masala vangi | bharli vangi bhaji | stuffed vangi curry with step by step photo and video recipe. stuffed eggplant based curry recipes are common across india and are used for myriad reasons. basically each state and region of india has its own variation which mainly depends upon the native taste bud. one such hugely popular maharashtrian variation is bharli vangi recipe known for its spice level. The post bharli vangi recipe | masala vangi | bharli vangi bhaji | stuffed vangi curry appeared first on Hebbar's Kitchen.

My Thoughts for Air Fryer

October 7 2020 Manjula's kitchen 

After giving it much thought, I finally decided to get an air fryer. I checked out many of them and eventually decided to get the Air Fryer Convection Toaster Oven: it includes a toaster, oven, and air fryer all in one. Another reason I decided to buy this one is to save kitchen countertop space. I replaced the toaster oven with this air fryer. So far, I am enjoying it. As a toaster oven, it does a better job than any toaster or toaster oven I have used. I am very happy with the oven feature: it is big enough to bake a cake, small batches of cookies, and a medium size pizza. I dont do much baking, but I have started baking more because the air fryer is easy to use and needs less time to bake it preheats in 2-3 minutes easily. It is also easy to clean. When using it as an air fryer (the reason I purchased this new gadget), it so far has not produced very satisfactory results except in grilling vegetables, tofu, paneer, and roasting nuts. I also use this to dry roast poha (flat rice) and makhana (fox nuts) half the way and then finish roasting in a frying pan, which saves some time but more importantly because for both things you need constant stirring which becomes too much for my shoulder. I do make both items very often. I have tried making French fries, pakora, samosa, katchori, and salteen crackers. If you eat these items as soon as they come out from the air fryer, they taste just okay, in my opinion. Also, using the air fryer did not save any time and the items lost the flavor. One of my friends suggested she liked heating the frozen snacks like samosas, katchories. I decided to try this; I got frozen samosa and katchories from the grocery store, and yes they came out good when I heated them. The question is why I needed the Air Fryer for that since I could have done the same in the toaster oven or in a conventional oven.  I am looking for help and suggestions. If you have any vegetarian recipe you were happy with, I will try and do the recipe.  I will like you to share your suggestions. Thanks! The post My Thoughts for Air Fryer appeared first on Manjula's Kitchen.

masala mirchi bajji recipe | masala mirapakaya bajji | onion masala bajji

September 24 2020 hebbar's kitchen 

masala mirchi bajji recipe | masala mirapakaya bajji | onion masala bajjimasala mirchi bajji recipe | masala mirapakaya bajji | onion masala bajji with step by step photo and video recipe. mirchi bajji or chilli bajji is a common snack or street food across india. it is generally made with long green chillies, but can also be made with other types of chillies. one of the popular bajji variety from andhra cuisine is masala mirapakaya bajji, stuffed with masala onions and sev. The post masala mirchi bajji recipe | masala mirapakaya bajji | onion masala bajji appeared first on Hebbar's Kitchen.

cabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadi

August 18 2020 hebbar's kitchen 

cabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadicabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadi with step by step photo and video recipe. paatra recipes or pathrode recipe is a common snack recipe made across western and southern india. in western india, the masala or stuffing is made with besan, but in south india it is made with fresh coconut. typically it is made with colocasia leaves or arbi leaves, but it can also be made with other leaves and cabbage paatra recipe is one such option. The post cabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadi appeared first on Hebbar's Kitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!