masala - vegetarian recipes

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masala vegetarian recipes

masala pasta recipe | indian style pasta | indian pasta recipes

before yesterday hebbar's kitchen 

masala pasta recipe | indian style pasta | indian pasta recipesmasala pasta recipe | indian style pasta | indian pasta recipes with step by step photo and video recipe. a unique and fusion recipe between 2 popular cuisine i.e indian cuisine and italian cuisine. basically a desi or spicy twist to the authentic italian pasta recipe to meet the taste buds of spice lovers. it is an ideal lunch box/­­breakfast recipe and can also be treated as kids recipe too. Continue reading masala pasta recipe | indian style pasta | indian pasta recipes at Hebbar's Kitchen.

chana chaat recipe | chole chaat recipe | chickpea chaat

November 9 2017 hebbar's kitchen 

chana chaat recipe | chole chaat recipe | chickpea chaatchana chaat recipe | chole chaat recipe | chickpea chaat with step by step photo and video recipe. traditionally the chaat recipes are high in spice and masala without any direct or indirect health benefits. however chana chaat is one such recipe which is not only a lip smacking chaat recipe, but also high in proteins. hence it is also consumed as an healthy salad for lunch and dinners. Continue reading chana chaat recipe | chole chaat recipe | chickpea chaat at Hebbar's Kitchen.

bhindi curry recipe | shahi bhindi masala gravy | shahi bhindi sabzi

October 31 2017 hebbar's kitchen 

bhindi curry recipe | shahi bhindi masala gravy | shahi bhindi sabzibhindi curry recipe | shahi bhindi masala gravy | shahi bhindi sabzi with step by step photo and video recipe. there are several ways the shahi curries can be prepared. in fact most of the restaurants prepare the shahi curry base without tomatoes. but some do prefer tomatoes and even i have used it in this recipe. Continue reading bhindi curry recipe | shahi bhindi masala gravy | shahi bhindi sabzi at Hebbar's Kitchen.

Tofu Tikka Masala

October 30 2017 Happy Cow veggie blog 

Yum!!! Bosh‘s Tofu Tikka Masala has got us wishing it was dinner time already. We NEED some of this vegan deliciousness in our lives. If you love cooking with spices then this flavorful dish will be tons of fun for you to make. You’ll be surprised how easy it is to make, and your tastebuds will be thankful that you’re switching things up from your usual burger and fries. Give this recipe a go – you won’t regret it! Read the full recipe in the video description here. The post Tofu Tikka Masala appeared first on The Veggie Blog.

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

October 7 2017 Vegan Richa 

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

Chickpea Spinach Pie with Berbere Spice

October 3 2017 Vegan Richa 

Chickpea Spinach Pie with Berbere SpiceChickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe.  I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cooked chickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!  The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almond ricotta for variation.  Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip! Continue reading: Chickpea Spinach Pie with Berbere SpiceThe post Chickpea Spinach Pie with Berbere Spice appeared first on Vegan Richa.

Masala Paratha (Besan Ka Masala Paratha)

September 12 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Besan Ka Masala Paratha Masala Paratha is a flavorful flat bread. This paratha is a combination of whole wheat flour and besan with a mix of delicious spices. Masala Paratha is a great breakfast treat and also a great lunch box option. - 1 cup whole wheat flour (atta) - 1 cup besan (gram flour) - 1 tsp salt - 1 tsp cumin seeds (jeera) - 1 tsp red chili flake - 1/­­8 tsp asafetida (hing) - 2 tsp ginger (finely grated) - 1/­­4 cup mint (finely chopped) - 3 Tbsp oil (canola oil or vegetable oil) - 1/­­2 cup lukewarm water We also need - 1/­­4 cup whole wheat flour for rolling the paratha - 3 Tbsp oil for cooking - Mix all the ingredients together in a bowl, except water: flour, gram flour, salt, cumin seeds, chili flakes, asafetida, ginger, mint, and oil. - Add water as needed to make firm dough. Grease your palm and Knead the dough for a minute on a lightly greased surface to make it smooth and pliable. Let the dough sit aside for about 15 minutes. - Knead the dough on a lightly greased surface. The dough should be very smooth and soft. Kneading the dough is important to make good parathas. - Divide the dough into six equal parts and form into balls. Roll dough ball into a 3 circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls. - Meanwhile heat the heavy skillet on medium heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. - Take one dough ball and press it lightly on both sides on a surface covered with dry flour. Using a rolling pin, roll the dough into about 7-8 inches in circle. If dough starts sticking, dust it with more flour. - Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over. - After few seconds, spread 1/­­2 teaspoon oil onto the paratha. Turn the paratha over, and spread again 1/­­2 teaspoon of oil.  Using your spatula, lightly press the entire surface of the paratha to help it cook all the way through. It will puff up. - After a few seconds, flip the paratha and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Serve the Masala Paratha any gravy based dish like Lauki Raita, Aloo Dum. The post Masala Paratha (Besan Ka Masala Paratha) appeared first on Manjula's Kitchen.

Vegan Cauliflower Gratin – Creamy, Spiced, No Bake

September 6 2017 Vegan Richa 

Vegan Cauliflower Gratin – Creamy, Spiced, No BakeVegan Cauliflower Gratin – Creamy, Spiced Cauliflower Casserole. No Bake Skillet Gratin or Bake with a garlic breadcrumb topping. Vegan Soy-free Recipe, Can be gluten-free and nut-free.  It is hot out here this week. It is also pretty ashy and humid with the many wildfires around (hope everyone is keeping safe) and difficult to heat up the house to bake. I made this gratin in a skillet for days like this and tested it out in the oven as well. The cream sauce is very versatile. I like Kashmiri garam masala(in my second book), Baharat(in my second book (Pre-order Now, starts shipping in 2 Weeks!!), Berbere or Jamaican Curry Blend in this cauliflower and the creamy sauce combination. You know me. Add spices of choice or just herbs. The gratin is sprinkled generously with toasty breadcrumbs which have garlic and pepper flakes for a smoky heat. This crunchy garlicky topping is a must! Amazing, Creamy and ready within 25 Minutes! Add other vegetables for variation.Continue reading: Vegan Cauliflower Gratin – Creamy, Spiced, No BakeThe post Vegan Cauliflower Gratin – Creamy, Spiced, No Bake appeared first on Vegan Richa.

girmit recipe | masala puffed rice | north karnataka mandakki upkari

August 29 2017 hebbar's kitchen 

girmit recipe | masala puffed rice | north karnataka mandakki upkarigirmit recipe | masala puffed rice | north karnataka mandakki upkari with step by step photo and video recipe. girmit recipe or more popularly known as mandakki is a common road side street food availabe in north karnataka or even in south maharashtra. it is mainly prepared from a spicy chutney or gojju which is prepared from onions and tomatoes. Continue reading girmit recipe | masala puffed rice | north karnataka mandakki upkari at Hebbar's Kitchen.

Indian Burgers

August 26 2017 Vegan Dad 

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

masale bhat recipe | masala bhaat | maharashtrian masala bhaath

August 8 2017 hebbar's kitchen 

masale bhat recipe | masala bhaat | maharashtrian masala bhaathmasale bhat recipe | masala bhaat rice | maharashtrian masala bhaath with step by step photo and video recipe. a traditional and spicy maharashtrian rice recipe which is typically prepared with combination of tendli or eggplant/­­brinjal vegetables. however it is even prepared with mixed vegetables like, potatoes, carrot, peas and even cauliflower. further it can be served without any accompaniment, yet it tastes great with simple raita or curd/­­yoghurt. Continue reading masale bhat recipe | masala bhaat | maharashtrian masala bhaath at Hebbar's Kitchen.

kaju masala recipe | kaju curry recipe | cashew nut masala curry

August 3 2017 hebbar's kitchen 

kaju masala recipe | kaju curry recipe | cashew nut masala currykaju masala recipe | kaju curry recipe | cashew masala curry recipe with step by step photo and video recipe. perhaps one of the favorite punjabi cuisine or north indian cuisine creamy curry recipe with all age groups. the combination of crunchy roasted cashew nuts and spicy sauce is just lips smacking. typically it is served with naan or butter roti in restaurants, but it can also be enjoyed with puri, chapathi or even bhatura. Continue reading kaju masala recipe | kaju curry recipe | cashew nut masala curry at Hebbar's Kitchen.

Peanut Butter Sweet Potato Curry with Veggies and Peas

July 22 2017 Vegan Richa 

Peanut Butter Sweet Potato Curry with Veggies and PeasVegetable Peanut Sweet Potato Curry. 1 Pot 30 Minute Quick and Easy Weekday or Weekend Meal. Serve over rice or quinoa or with toasted pita bread. Vegan Gluten-free Soy-free Recipe. Can be nut-free with sunbutter. Its getting pretty hot out here. Baking and standing near the stove for too long is not fun. So what to do with the sweet potatoes if not bake them? Make them into a quick curry. This is a simple Sweet Potato, Veggie, and Pea curry with Peanut butter sauce. Sweet potato works really well with the nut butter and this sweet savory stew is a perfectly satisfying meal as well as satisfies the summer sweet craving. In summer, I prefer less spices in the stews, so I add just a sprinkle of garam masala in the end. Curry powder, Berbere, harissa and cajun spice blend also work well in this curry. Add the spices you prefer towards the end with the peas and adjust to preference. This curry is a great base to build up on with additional vegetables, beans, spices and flavor. For a deeper flavor profile, try the sauce from this very popular Chickpea Turmeric Peanut Butter Curry.  You can also make this into a soup with additional water or broth and serve it hot or cold. Add some chickpeas or lentils to make it hearty. 1 Pot, easy and makes a great dinner. Continue reading: Peanut Butter Sweet Potato Curry with Veggies and PeasThe post Peanut Butter Sweet Potato Curry with Veggies and Peas appeared first on Vegan Richa.

Quick and Easy Vegetable Curry

July 10 2017 VegKitchen 

Quick and Easy Vegetable Curry This quick and easy vegetable curry is flexible; use the vegetables recommended, or see the variations below the recipe. Complete this easy meal with lentil chips or papadum, and a cool cucumber salad with coconut yogurt and a sprinkling of fresh herbs. Gone are the days when the laziest among us make a curry dish by […] The post Quick and Easy Vegetable Curry appeared first on VegKitchen.

Berbere Roasted Kabocha Squash with Tahini Dill Dressing

October 28 2017 Vegan Richa 

Berbere Roasted Kabocha Squash with Tahini Dill DressingBerbere Roasted Kabocha Squash with Tahini Dill Dressing. Use ohter spice blends of choice. Festive, spiced winter squash. Add cranberries or other dried fruit. Vegan Gluten-free Soy-free Recipe I’ve had a dislike, somewhat ok relationship with most squashes. I had a similar not so like with Tofu in the beginning months of my vegan transition. I started cooking with tofu and learnt to make my versions of dishes with it which helped me choose the method of cooking and the spices and flavors that I like and that helped make it more likeable. I started using squashes in baked goods and now if I make them roasted they usually get spiced liberally. So I am still on a berbere run. Berbere blend is an Ethiopian spice blend and adds amazing flavor however you use it. You can make your own or get some online or from spice shops. You do have to try these roasted winter squash slices with berbere or use garam masala or baharat from my book(I am salivating already thinking of baharat on some roasted veggies). You will be surprised how well they work together. Use a dressing of choice like tahini garlic dill or vegan ranch. The whole squash gets roasted! So no work out needed to slice the raw squash.  We are celebrating the UK Book Launch this week! Giveaway on Facebook here. Continue reading: Berbere Roasted Kabocha Squash with Tahini Dill DressingThe post Berbere Roasted Kabocha Squash with Tahini Dill Dressing appeared first on Vegan Richa.

mysore masala dosa recipe | mysore dosa | mysore masala dose

October 6 2017 hebbar's kitchen 

mysore masala dosa recipe | mysore dosa | mysore masala dosemysore masala dosa recipe | mysore dosa | mysore masala dose with step by step photo and video recipe. dosa recipes are very much indigenous to south indian cuisine. however the exact origin of dosa or masala dosa is still unknown. but the popular tradition links the masala dose origin to udupi cuisine. one such extended variation is mysore dosa with generous use of red garlic chutney. Continue reading mysore masala dosa recipe | mysore dosa | mysore masala dose at Hebbar's Kitchen.

paneer butter masala without onion and garlic | paneer jain recipes

September 26 2017 hebbar's kitchen 

paneer butter masala without onion and garlic | paneer jain recipespaneer butter masala without onion and garlic | paneer jain recipes with step by step photo and video recipe. paneer butter masala which is also known as paneer makhani is perhaps one of the popular paneer recipes in india and abroad. there are several variations to this creamy and buttery paneer recipe. one such variation is no onion no garlic paneer makhani or paneer butter masala without onion. Continue reading paneer butter masala without onion and garlic | paneer jain recipes at Hebbar's Kitchen.

paneer kolhapuri recipe | how to make spicy paneer kolhapuri gravy

September 11 2017 hebbar's kitchen 

paneer kolhapuri recipe | how to make spicy paneer kolhapuri gravypaneer kolhapuri recipe | how to make spicy paneer kolhapuri gravy with step by step photo and video recipe. generally kolhapuri recipes or dishes are famous for its spice level which completely depends spicy kolhapuri masala. the good news is that, this spice masala can be used to most of the recipes or curries. it can be even added to frankies, sandwiches and even burger too. Continue reading paneer kolhapuri recipe | how to make spicy paneer kolhapuri gravy at Hebbar's Kitchen.

onion paratha recipe | pyaz ka paratha recipe | pyaaz paratha

August 30 2017 hebbar's kitchen 

onion paratha recipe | pyaz ka paratha recipe | pyaaz parathaonion paratha recipe | pyaz ka paratha recipe | pyaaz paratha with step by step photo and video recipe. there are several ways to prepare the pyaz ka paratha recipe, but most commonly it is prepared in 2 ways. the parathas can be either stuffed with onion masala, or onions can be added directly while kneading the paratha dough. in this recipe i have used the first option. Continue reading onion paratha recipe | pyaz ka paratha recipe | pyaaz paratha at Hebbar's Kitchen.

Stuffed Bell Peppers (Stuffed Capsicum)

August 29 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Stuffed Bell Peppers For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy! - 2 bell peppers (capsicum, pahadi mirch) - 2 1/­­2 potatoes (boiled, peeled and roughly mashed) - 1 1/­­2 tsp salt - 1 tsp cumin seeds (jeera) - 3 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder - 1/­­2 tsp mango powder (amchoor) - 1/­­2 tsp garam masala - 1 Tbsp green chili (finely chopped) - 1 Tbsp oil (canola or vegetable) - Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies. - Cut tops and bottoms of bell peppers; discard seeds and membranes. - Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make. - Press them gently to make sure potatoes stays inside the bell pepper rings. - Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan. - Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes. - Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve. - Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes. The post Stuffed Bell Peppers (Stuffed Capsicum) appeared first on Manjula's Kitchen.

Instant Pot Aloo Gobi – Curried Potato Cauliflower

August 24 2017 Vegan Richa 

Instant Pot Aloo Gobi – Curried Potato CauliflowerInstant Pot Aloo Gobi – Curried Potato Cauliflower. 1 Pot Aloo Gobhi. Gobi Aloo Masala. Vegan Gluten-free Soy-free Nut-free Recipe. Instant Pot Pressure Cooker or Skillet. Aloo Gobi or Gobi Aloo – Spiced Potato and Cauliflower is a favorite side with Indian meals. A simple Spiced Vegetable stir fry that is often served with Dals or curries. My mom’s version is cooked in a skillet over low medium heat until the cauliflower is just about cooked, often with just toasty whole cumin seeds to add the flavor and bit of ginger and garlic.  This version has a tomato onion sauce and is made in the Instant Pot. It takes roughly the same amount of time as on stove top as the IP takes about 8 to 10 minutes to come to pressure. IP works as you can schedule the cooking for later. Cauliflower tends to cook quickly and over cook under pressure, so be careful with the times. I usually cook the potatoes for a few minutes on saute before adding the cauliflower and bringing it to pressure. The extra time allows for the sauce to thicken slightly as well as for the potatoes to start cooking before the cauliflower. If you add them at the same time, the potatoes can tend to be a bit too al dente. 1-2 minutes under pressure for large cauliflower florets is time enough. For a restaurant style aloo gobi, toast some cumin seeds in olive oil or vegan butter and garnish, a good sprinkle of garam masala as well. Also see skillet instructions in the Recipe notes. My Mom’s Gobi Aloo Matar here which is a dryer side with just spices. Continue reading: Instant Pot Aloo Gobi – Curried Potato CauliflowerThe post Instant Pot Aloo Gobi – Curried Potato Cauliflower appeared first on Vegan Richa.

instant bhature recipe | bhatura recipe with soda water

August 4 2017 hebbar's kitchen 

instant bhature recipe | bhatura recipe with soda waterinstant bhature recipe | bhatura recipe with soda water | bhature recipe water with step by step photo and video recipe. traditionally, the bhature recipe is prepared from combination of maida flour with yeast or even baking soda. however this recipe mainly uses soda water as an alternative to the traditionally used fermentation agents. it is generally served with chole masala or channa masala which makes it a lip smacking combination. Continue reading instant bhature recipe | bhatura recipe with soda water at Hebbar's Kitchen.

Gatte Ki Sabji (Rajasthani Cuisine)

August 1 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Gatte Ki Sabji Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free. For Gatte - 2 cups besan (gram flour) - 4 Tbsp oil (canola or vegetable oil) - 1 tsp salt - 1 tsp red chili powder (adjust to taste) - 1/­­8 tsp asafetida (hing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.) For Gravy - 3 Tbsp oil - 1/­­8 tsp asafetida (hing) - 1 tsp fennel seeds (saunf) - 2 bay leaves (tejpat) - 2 dry red chilies -  1/­­2 tsp red chili powder - 1/­­2 tsp turmeric (haldi) - 1 tablespoon coriander powder (dhania) - 1 tsp salt - 1 Tbsp Kasuri Methi - 1 tsp mango powder (amchoor) - 1/­­2 tsp garam masala - Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/­­3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick. - Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes gate should be floating on the top and will have bubbles all around. - Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices. - Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown. - Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes. - Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick. - Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve. The post Gatte Ki Sabji (Rajasthani Cuisine) appeared first on Manjula's Kitchen.

pav bhaji dosa recipe | how to make pav bhaji masala dosa recipe

July 11 2017 hebbar's kitchen 

pav bhaji dosa recipe | how to make pav bhaji masala dosa recipepav bhaji dosa recipe | how to make pav bhaji masala dosa recipe with step by step photo and video recipe. it is prepared very similar to the authentic masala dosa recipe, or in other words it is an extended version of it with extra veggies, sauces and spices. there are several variation to this unique pav bhaji masala dosa. the main 2 variations are to cook the bhaji on top of dosa and the other one is to add the separately prepared bhaji on top of steamed dosa. this recipe post talks about the former variation. Continue reading pav bhaji dosa recipe | how to make pav bhaji masala dosa recipe at Hebbar's Kitchen.

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet

July 7 2017 hebbar's kitchen 

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutletnoodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet with step by step photo and video recipe. noddles cutlet is a popular street food recipe which is typically prepared with chinese noodles with other indo chinese ingredients. however this recipe is an improvised version prepared with favorite maggi masala noodles which is later stuffed with boiled aloo and sweet corn. it is typically enjoyed as evening tea time snack, but can also be used as patties to prepare veg burger. Continue reading noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet at Hebbar's Kitchen.


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