potato - vegetarian recipes

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Malai ladoo recipe | malai laddu | milk ladoo | paneer ladoo

Gobi Pakoras (Crispy Cauliflower Fritters)

Apples and Carrot Soup










potato vegetarian recipes

Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot

October 13 2018 Vegan Richa 

Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant PotVegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Vegan Gluten-free Nut-free Recipe, can be Soy-free      One, This is how one should be introduced to mushrooms(so smooth, so delicious!). Two, for some reason I mess up the spelling of bourguignon. Twice I thought I had misplaced the photos and the written recipe post, as search wouldn’t work. Well it didn’t because it was not the correct spelling! Anywho, this Vegan Bourguignon uses mushrooms and veggies, loads of flavor addition, and 1 Pot. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking. It saves time and pots. Mash the steamed veggies, add herbs of choice, some non dairy milk for creamyness and serve. You can cook the potatoes/­­cauliflower separately if you like and also make this on the stove top. See recipe notes below for Stovetop instructions and times. Lets get cooking!Continue reading: Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant PotThe post Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot appeared first on Vegan Richa.

Full of Veggies Minestrone Soup

October 13 2018 VegKitchen 

Full of Veggies Minestrone Soup Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables--you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. Its a thick soup with seasonal vegetables and pasta, but--if you prefer--you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option. Servings: 6  Ingredients 1 big zucchini 1 yellow squash 2 carrots 2 potatoes 1/­­2 cup frozen peas 1 cup edamame 1 can of diced tomatoes 1 onion 1 clove of garlic 1/­­4 cup fresh basil leaves 1 bay leaf salt and pepper olive oil 7 cups of vegetable broth 100 g pasta (broken fehttuchini or vermicelli) Preparation Peel and dice the zucchini, squash, carrots, & potato. Chop the onion and the garlic. In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes. Add the diced tomatoes and cook for about 5 minutes. Add […] The post Full of Veggies Minestrone Soup appeared first on VegKitchen.

Navratri (2018)

October 13 2018 Manjula's kitchen 

Navratri (2018)Navratri has officially begun! Many of you know, I enjoy this time of year very much.  It’s the perfect time to enjoy with family and friends, not to mention indulge in delicious food and treats! Navratri, or “Nine nights” is a festival which marks the onset of autumn. The 9 days of Navratri are dedicated to the worship of 9 forms of the Goddess - Shailaputri, Brahmacharini, Chandraghanta, Kushmanda, Skandamata, Katyayani, Kaalaratri, Mahagauri, Durga. It is a festival of worship, dance and music. For 9 days, people dress up in beautiful clothes and jewelry. Many people keep a fast for Navratri.  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. Here are some suggestions for recipes to try during this auspicious time period: The post Navratri (2018) appeared first on Manjula's Kitchen.

Tofu and Vegetable Stew

October 10 2018 VegKitchen 

Tofu and Vegetable Stew My kitchen is a laboratory of vegetarian meals. These days, I’m still experimenting with new ingredients, new meal ideas, and revisiting classic dishes to make vegetarian versions. Last week, I wanted a comforting hot meal, and nothing is better than a good stew to get better! This stew is so consistent and comforting that it has even been gobbled up by my family members who aren’t vegetarian. The taste is amazing, the texture is interesting, and it has great nutritional value. Because of the tofu in the recipe, this stew provides plant-based protein to the body. Tofu is the traditional meat substitute that comes to mind when considering vegetarianism or a meatless diet. Despite its neutral taste and soy composition, the tofu quickly absorbs the flavor of the food with which it is prepared! Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 to 6 Ingredients 400 gr firm Tofu 3 Potatoes 3 Carrots 3 celery 1/­­2 cup puree of tomatoes 2 tablespoons olive oil 1 onion 1 clove garlic 1 teaspoon of dry oregano and basil 3 tablespoons of fresh coriander Salt pepper Instructions Over medium eat brown cook the onion and garlic in a little olive oil for 3 […] The post Tofu and Vegetable Stew appeared first on VegKitchen.

One-Dish Vegan Revised and Expanded Edition

October 2 2018 Robin Robertson's Global Vegan Kitchen 

One-Dish Vegan Revised and Expanded EditionMany of you may be familiar with the first edition of One-Dish Vegan that came out over five years ago.  I’m excited to announce the publication of the Revised and Expanded Edition. In it, you will find all of the favorites you’ve come to love, along with 25 all-new recipes, and more for a total of 175 fast and convenient one-dish meals, all beautifully photographed, and ready to get you cooking. The bold and vibrant recipes range from the most popular categories of one-dish dining like stews, chilis, and casseroles, to a host of stove top sautes and stir-fries. You will also enjoy substantial salads, as well as pastas and other noodle-based dishes. Convenience and easy cleanup are key in One-Dish Vegan; not only can each meal be served and enjoyed in a single dish, but most can also be prepared in a single container. Now you can spend more time eating and less time cleaning. The 25 all-new recipes in One-Dish Vegan Revised and Expanded Edition include: - Easy Ramen Bowls - Cheesy Cauliflower Soup - Panzanella Salad with White Beans and Artichokes - Barbecued Jackfruit with Sweet Potatoes and Cauliflower - Jungle Curry - Thai Coconut Rice with Edamame and Asparagus - Vegan Shakshuka - Jackfruit Stroganoff - Millet and Chickpea Curry - One-Pot Sicilian Couscous - Spicy Korean Stir-Fry - Lobster Mushroom Newburg - Vegetable Donburi - Coconut Curry Noodles and Butternut Squash - Black Bean Tortilla Casserole - Layered Brunch Bake - Shepherd’s Pie, Two Ways - Nacho-Chilaquile Bake - Lentil Tourtiere   The recipes in One-Dish Vegan Revised and Expanded Edition are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors. One-Dish Vegan Revised and Expanded Edition will be released on October 9 and is now available for pre-order. The post One-Dish Vegan Revised and Expanded Edition appeared first on Robin Robertson.

poori masala recipe | potato masala for poori | how to make poori masala

September 25 2018 hebbar's kitchen 

poori masala recipe | potato masala for poori | how to make poori masalapoori masala recipe | potato masala for poori | how to make poori masala with step by step photo and video recipe. indian recipes deals with many purpose based dishes which are made as pair and served together. typically it is either rice or curry or perhaps bread or a sabji recipe. one such simple recipe is a thick mushy poori masala recipe served with deep fried pooris. The post poori masala recipe | potato masala for poori | how to make poori masala appeared first on Hebbar's Kitchen.

aloo roti recipe | potato roti recipe | how to make alu roti

September 23 2018 hebbar's kitchen 

aloo roti recipe | potato roti recipe | how to make alu rotialoo roti recipe | potato roti recipe | how to make alu roti with step by step photo and video recipe. there are myriad ways to make roti or indian flat breads making it a versatile staple for many indians. it is generally made with wheat or plain flour without any extra flavour or ingredient infused to the dough. but this recipe is unique and the boiled potatoes are directly mixed to the wheat dough and thus making an healthy roti recipe. The post aloo roti recipe | potato roti recipe | how to make alu roti appeared first on Hebbar's Kitchen.

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook! It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available for pre-order now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to pre-order. We’ll also be talking about the pre-order bonus recipe bundle, which is a free gift that we created for anyone who pre-orders the book. SO excited to share all of this with you :) About the Book -- Simply Vibrant will be released on February 6th, 2018, but it’s available for pre-order now. Anyone who pre-orders the book will have access to a free bonus recipe bundle, consisting of 10 brand new, plant-based recipes, which won’t be published anywhere else. Just save your receipt! This is our way of thanking you for your support :) More on the bonus below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Pre-Order Here’s where you can pre-order Simply Vibrant. Many of these outlets are selling the book at a discounted price while it’s still in the pre-order stages. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Pre-Order Bonus Recipe Bundle To show our immense gratitude to anyone who pre-orders the book, we made a little thank you gift in the form of a free Bonus Recipe Bundle PDF. It’s sort of like a mini e-cookbook, complete with 10 brand-new, plant-based recipes that won’t be published anywhere else. The style of the recipes is very similar to that of the recipes in the actual book – everyday meals to make your home cooking more delicious and vibrant. Click here for instructions on how to claim your pre-order bonus and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook! appeared first on Golubka Kitchen.

Harvest Vegetable Tart

September 17 2018 Meatless Monday 

This tart takes advantage of the exquisite red/­­orange palate of fall by using colorful root vegetables cut into small leaf shapes using cookie cutters to create an Autumn motif. It happens to be savory and delicious too! This recipe comes to us from Joyce of Goodmotherdiet. Serves 6 - 1 single pie crust - 1 butternut squash - 1-2 purple carrots - 1-2 parsnips - 1 large sweet potato - 4 tablespoons olive oil, divided - 3 medium shallots, minced - 4 cloves garlic, minced - 1 cup vegetable broth - 2 tsp flour - 1 can full fat coconut milk - 1/­­2+ cup shredded parmesan (optional) - 1/­­2 tsp dried thyme - salt and pepper to taste Pre heat oven to 375. Peel and slice squash neck into 1/­­4 inch rings. Using a cookie cutter, press firmly into squash. I recommend using a potholder to make pressing down easier on your hands. Peel and slice remaining root vegetables, using various leaf shapes. Reserve veggie scraps. Line one or two baking sheets with parchment paper or foil. Arrange the leaves on the baking sheets. If your cookie cutters have large and small shapes, separate them as they may have different cooking times. Spray or brush with olive oil and sprinkle lightly with salt. Prebake the leaves until they are tender enough to pierce with a knife tip, but not so tender that they fall apart, about 15 minutes. Larger leaves may need another 5 minutes. Let cool. Saute shallots until lightly browned in 2 tablespoons olive oil. Add garlic. Gather the veggie scraps and dice. You should have about 6 cups of veggies. Dont include purple carrot scraps as they will turn everything pink. Add to the shallots along with vegetable broth. Simmer 10 minutes with the lid off. Add more broth if necessary but liquid should mostly evaporate. Veggies should be soft but still somewhat firm. They will cook again in the tart pan. Stir in 2 tsp of flour and then add coconut milk, herbs and parmesan (if using). Roll out pastry dough and place it in a tart pan, pressing gently into the bottom. Roll the pin over the top to cut the dough to fit the pan. Pour vegetable filling into pie crust and spread evenly with a spoon. Arrange the leaf shapes onto the top of the filling, covering any gaps until entire tart is covered. Spray or brush with olive oil. Sprinkle with parmesan, if desired. Bake tart for 35-45 minutes. Let cool slightly before cutting. Serve with a crisp green salad. Enjoy! The post Harvest Vegetable Tart appeared first on Meatless Monday.

ETHIOPIA vegan cookbook on Kickstarter

August 29 2018 The Lotus and the Artichoke 

ETHIOPIA vegan cookbook on KickstarterThe Lotus and the Artichoke – ETHIOPIA just launched on Kickstarter! watch the video: PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl This year I traveled to Ethiopia in the weeks before Easter - one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with families in remote villages. As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me. Since returning to Berlin, I’ve been cooking Ethiopian and Eritrean food practically non-stop, recreating recipes and dishes, constantly inviting friends and guests to my cooking studio for lunch and dinner parties. Abebech showing me traditional village cooking in the Ethiopian Highlands. Making Injera for the first time in Ethiopia The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. As with my previous 5 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. The ETHIOPIA Cookbook at a glance: - My 6th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 140 pages with 70+ recipes and over 60 full-page color photos - Personal stories, art, and recipes inspired by my travels and culinary adventures in East Africa - Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 years of vegan cooking - Ethiopian & Eritrean classics, familiar restaurant & family favourites, delicious delights, wonders & surprises, and creative culinary experiments - Discover new flavors, tasty spices, and cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Doro Wat – spicy seitan stew Spinach Dinach Butecha – Chickpea “Egg” Salad Minchet Abish – spicy soy mince & walnuts Duba Wot – pumpkin stew Shimbra Asa – chickpea “fish” Asa (Jackfruit) Tibs Fosolia – green beans & carrots Pizza Lalibela Ingudai Tibs – spicy mushrooms Shepherd’s Pie – lentil filling & mashed potato topping Ambasha – sweet bread Recipes in The Lotus and the Artichoke – ETHIOPIA - Traditional Berbere spice mix (simple + advanced) - Nitir Qibe – spiced butter/­­oil - Mitmita – extra hot spice mix - Yewot Qimen – black pepper spice mix - Shiro – chickpea/­­bean spice mix - Data (Yekarya Delleh) – roasted chili, garlic, onion & herb sauce - Traditional Injera – Ethiopian sourdough crepe - Quick Injera - Ambasha - sweet raisin bread - Doro Dabo – baked stuffed bread - Difo Dabo - spiced bread - Pizza Lalibela - with tomato sauce & roasted potato topping - Sambosa – savory pastry with lentil filling - Senig Karia – roasted spicy stuffed chilies - Injera Firfir – traditional flatbread with spicy tomato sauce - Yesuf Fitfit – chopped injera & lemon sunflower seed dressing - Kita (Injekita) – sweet breakfast flatbread & jam - Chornake /­­ Pasty – fried bread - Genfo – roasted wheat & barley porridge - Selata - super simple salad - Selata Delux - with mango, dates, avocado mixed greens & lentils - Butecha - chickpea “egg” salad - Selata Timtim - tomato salad - Selata Dinich - potato salad - Selata Bekarot - carrot salad - Telba - roasted flax dressing - Shiro Wot - chickpea puree - Misir Wot – red lentils - Doro Wot – spicy seitan - Soy Tibs - spicy soymeat strips - Ingudai Wot - spicy mushrooms - Bamia - spicy okra - Minchet Abish - spicy soy mince & walnuts - Shimbra Asa – spicy chickpea “fish” - Kik Alicha – yellow lentils - Atakilt Alicha – cabbage, carrots & potatoes - Keysir - beet root - Duba Alicha - pumpkin stew - Tikr Gomen - greens with garlic - Spinach Dinich - spinach & roasted potatoes - Fosolia – green beans & carrots - Asa Tibs – lemon pepper jackfruit fritters - Tofu Alicha - batter fried tofu in mild garlic & onion sauce - Ingudai Alicha – mushrooms w/­­ creamy cashew, lemon, pepper, thyme, parsley - Peppers & Potatoes - garlic ginger stir-fry - Inkulal Firfir – spicy tofu scramble & tomatoes - Ful – fava beans - Ayib – cottage cheese - Bedergan – roasted eggplant - Vegetable Lentil Soup - Vegetable Pasta – spaghetti with mixed chopped vegetables - Macaroni Firfir – noodles with garlic onion tomato sauce on injera - Shepherd’s Pie – lentil filling & mashed potato topping - Ethiopian Mashed Potatoes - Traditional Coffee Ceremony - Spiced Black Tea - Roiboos tea with lemon, ginger &cardamon - Mango Moringa Banana Smoothie - Injera w/­­ dates - Banana Bread - Fasting Muffins - Rooibos Tea Ice Cream Video: Justin P. Moore Music: Nils Kercher Nanfulle from Ancient Intimations (live) (C)2016 Ancient Pulse Music PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl The post ETHIOPIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Khasta Mathri - Indian Savory Crackers

August 26 2018 Manjula's kitchen 

Khasta Mathri - Indian Savory Crackers (adsbygoogle = window.adsbygoogle || []).push({}); Khasta Mathri – Indian Savory Crackers Khasta Mathri is a popular, classic savory snack. You can serve these Mathries with pickle at tea time or you can enjoy as is! For all the upcoming holidays, Mathries make a good snack to have around to serve to all guests. They also make for a simple but special homemade gift. - 1 cup all-purpose flour (maida or plain flour) - 2 Tbsp sooji (semolina flour) - 1/­­2 tsp salt - 1/­­4 tsp black pepper (crushed) - 1/­­4 tsp cumin seeds (jeera) - 2 Tbsp oil (canola or vegetable oil) - 1/­­2 cup chilled water - 2 drops lemon juice - oil to fry -  Mix the flour, sooji, salt, black pepper, cumin seeds, lemon drops and oil. Note lemon should be just 2-3 drops, we are not adding this to flavor, lemon is added to give the crispness, also Mathries will absorbed less oil. - 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. Divide the dough into about 20 equal parts, I decided to make 14. - Take each part of the dough and make a flat ball shape. Roll them into 2-inch circles. Prick each mathri with a fork about 6-8 places, both sides each, to prevent puffing the mathri when frying. - Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1 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. -  Fry mathri in batches, making sure to place just enough mathri to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 5-7 minutes. Take them out over paper towel, which will absorb the extra oil Suggestions Serve the Khasta Mathri with cranberry pickle, or Chatpata Aloo Khasta Mathris can be stored for a couple of months in airtight containers. If the mathris are cooked on high heat, they will be soft.   The post Khasta Mathri – Indian Savory Crackers appeared first on Manjula's Kitchen.

10 Cooling Vegan Recipes for August

August 14 2018 Robin Robertson's Global Vegan Kitchen 

10 Cooling Vegan Recipes for AugustThe hot humid weather is back in full force and so is my desire for quick and easy meal solutions. On hot days like the ones weve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day. Today, I’ve put together a list of some of my favorite vegan recipes for the blisteringly hot days of August. 10 Cooling Vegan Recipes August Cucumber and White Bean Ceviche - Traditionally made with raw fish or scallops, I like to make this lime-marinated salad from Peru with cucumbers and white beans for a nice contrast of refreshingly crisp and creamy. Fire and Ice Sesame Noodles - The evocative name refers to the heat from the sriracha and the cold since I usually serve this dish chilled. You can serve it at room temperature, if you prefer, but fire and room temperature just doesnt have the same ring to it. Indonesian Gado Gado - Gado-Gado is an Indonesian main-dish salad of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it. Bánh M? Tostadas - East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. Soba Slaw - Plus - The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat. Chilled Glass Noodles with Snow Peas and Baked Tofu - This light but satisfying salad should be prepared at least 30 minutes ahead of time for the best flavor. Made from mung bean flour, glass noodles are also called cellophane noodles, bean thread noodles, and harusame. English Garden Salad- Little gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head-- and its perfect for this English Garden Salad. Chickpeas Nicoise - One of my favorite flavor combos is the one found in a Nicoise Salad:  the melding of creamy potatoes, fresh green beans, sweet tomatoes, and piquant olives hits all the right flavor notes. Watermelon Paletas- These watermelon popsicles make a refreshing end to a spicy meal or a cooling snack on a hot day. Pina Colada Squares -  These no-bake treats arent too sweet if you use unsweetened coconut. The post 10 Cooling Vegan Recipes for August appeared first on Robin Robertson.

Vegan Cheesy Steak-Out Sandwiches

July 24 2018 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy Steak-Out Sandwiches If ever there was a recipe in need of veganizing, its the Philadelphia cheesesteak sandwich. The good news is, its easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, these hearty Steak-Out Sandwiches are then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms. Cheesy Steak-Out Sandwiches If ever there was a recipe in need of veganizing, its the Philadelphia cheesesteak sandwich. The good news is, its easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, this hearty sandwich is then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms. - 1 tablespoon olive oil - 1 medium yellow onion, thinly sliced - 6 Portobello mushroom caps, thinly sliced - 1 red bell pepper, seeded and thinly sliced - 1/­­3 cup ketchup - 1 tablespoon vegan Worcestershire sauce - Salt and freshly ground black pepper - 3/­­4 cup Cheddary Sauce ((recipe follows)) - 1 French baguette, cut into quarters, each quarter sliced lengthwise - Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and mushroom slices and cook, stirring occasionally, to soften, about 5 minutes. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste. Continue to cook for 5 minutes longer, or until the vegetables are very soft. Spoon about half of the cheddary sauce onto the mushroom mixture and keep warm while you toast the bread. Divide the mushroom mixture among the baguette sections and top each with some of the remaining cheddary sauce. Serve hot. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.   Cheddary Sauce Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever youre serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/­­2 teaspoon of miso past - 1 1/­­4 cups raw cashews, soaked in hot water for 4 hours, then well-drained - 1/­­3 cup nutritional yeast - 2 tablespoons jarred chopped pimientos or roasted red bell pepper, drained and blotted dry - 1 tablespoon beer, white wine, or dry sherry ( (optional, but recommended)) - 1 tablespoon rice vinegar - 1 1/­­2 teaspoons light-colored miso paste - 1 teaspoon salt -  1/­­2 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­2 teaspoon prepared yellow mustard -  1/­­4 teaspoon turmeric - 1 cup plain unsweetened almond milk - Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Vegan Cheesy Steak-Out Sandwiches appeared first on Robin Robertson.

Danish Summer Tacos

July 8 2018 Green Kitchen Stories 

Danish Summer Tacos Here is an unconventional but yet great taco recipe that we want you to try. It includes making tortillas from grated zucchini/­­courgette and filling them with a creamy and crunchy yogurt, cucumber and potato salad. Think of it as a light and summery take on tacos that probably will drive taco conservatives mad but make the rest of us happy. Because one more way to eat taco is not a bad thing. The zucchini tortillas is a recipe we have been making for the past couple of months, using egg, almond flour and parmesan to bind them together. We first saw this idea floating around on various Pinterest boards. If you have been making our vegetable flatbreads, this is a thinner version that is more elastic (mainly because of the cheese) and therefore works great as a soft tortilla shell or wrap. The creamy yogurt salad is our version of a Danish summer salad (sommersalat). It is traditionally made on smoked fresh cheese, creme fraiche, radishes, cucumber and chives and it is a classic summer dish, served on top of a sm?rrebr?d or inside a sandwich. We have upgraded the traditional version with strawberry, apple, dill, parsley and cooked potatoes and it is truly a delightful combination of flavors and textures. The sweet and fruity notes works very well with the fresh herbs and cooked sliced potatoes. It is pretty difficult to come by smoked fresh cheese if you live outside of Denmark so our version instead has full fat yogurt, lemon juice and dill. If you do find smoked fresh cheese you should definitely replace half of the yogurt with it in this recipe. We are actually writing this from Denmark as we are spending a few summer weeks with our Danish family so apart from smoked cheese, we will also be feasting on r?dgr?d med fl?de, sm?rrebr?d and p?laegschokolade. Leave us a comment if you give this a try, we’d love to hear what you think. Happy summer! Danish Summer Zucchini Tacos Makes 6 Zucchini Tortillas 2 zucchini (4 cups grated) 1 large egg 1/­­2 cup loosely packed grated parmesan cheese 25 g /­­ 1/­­4 cup almond flour sea salt & pepper Danish summer salad 4 cooked new potatoes 1/­­2 cucumber 4 radishes 6 small tomatoes 10 strawberries, pitted 1 apple, cored 4 stems dill 4 stems parsley 1 cup thick plain yogurt 2 tbsp mayonaise (optional) 1/­­2 lemon, juice sea salt & pepper For assembling 6 crispy lettuce 6 tbsp alfalfa sprouts Preheat the oven to 200°C and line a baking tray with baking paper. Grate the zucchini on the roughest side of a box grater. Place in a sieve and squeeze out any excess water from the grated zucchini. Transfer to a mixing bowl and combine with a whisked egg, grated cheese, almond flour, salt and pepper. Measure out 60 ml /­­ 1/­­4 cup of batter for each flatbread, place on the baking paper and use the palm of your hand to shape them into flat discs. Bake in the oven for about 20 minutes until golden and firm. Cut potatoes, cucumber, radishes, tomatoes, strawberries and apple into small cubes and transfer to a mixing bowl. Finely chop dill and parsley. In another bowl stir together dill, parsley, yogurt, mayonaise, lemon juice, salt and pepper and add to the cubed ingredient bowl. Gently combine so all ingredients are covered in the herby yogurt mixture. When the zucchini tacos/­­tortillas have cooled slightly, place a lettuce in each and 2 spoonfuls of summer salad and top with sprouts. Serve immediately.

Vegetable Tagine

October 6 2018 VegKitchen 

Vegetable Tagine Tagine is a dish typical of Maghreb cuisine. A dish with a thousand versions, tagine is prepared with ingredients and spices that differ from one region to another. Everyone can adapt it as they please. But don’t worry that it will be complicated and take a long time to prepare; its a simple dish that anyone can make. The recipe is perfect for using all the leftover vegetables you have at home. I love these simmered dishes that take a little bit of everything. Traditionally, tagine is eaten directly from the dish--which sits in the center of the table--with a piece of bread. You will love the fragrant juice and tender vegetables of this tagine.   Save Print Vegetable Tagine Prep time:  15 mins Cook time:  40 mins Total time:  55 mins   Servings: 2-3 Ingredients 2 potatoes 2 carrots 2 tomato 1 yellow pepper 1/­­2 cup spinach (fresh or frozen) 1 can chickpeas 1 onion 1 clove of garlic 3 tablespoons olive oil 1 teaspoon of paprika 1 teaspoon coriander 1 teaspoon Turmeric Salt Pepper 1½ cups of water Instructions o Heat the oil in a pot. Peel the garlic and onion, slice, and pour into the pot. o […] The post Vegetable Tagine appeared first on VegKitchen.

Sesame Mochi

September 25 2018 Robin Robertson's Global Vegan Kitchen 

Sesame MochiThe Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. Sesame Mochi The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. - 1 1/­­4 cups glutinous rice flour (mochiko) ((see headnote)) - 1/­­3 cup sugar - Pinch salt - 1 1/­­4 cups almond milk - 1/­­3 cup sesame paste - 1/­­3 cup cooked white beans - 2 tablespoons confectioners sugar - 2 tablespoons toasted sesame seeds - Coconut flour or finely ground unsweetened coconut, for dusting - In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces. - In a food processor, combine the sesame paste, white beans, confectioners sugar, and sesame seeds and mix well. Set aside. - Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/­­2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling. - Pour about 1/­­2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Sesame Mochi appeared first on Robin Robertson.

Chana with Sweet Potatoes

September 24 2018 Meatless Monday 

One of Indias most popular dishes -- Chana Masala -- features chickpeas simmered with tomatoes. This recipe features sweet potatoes and greens to make the dish even more interesting and satisfying. This recipe comes to us from Oldways. Serves 4   - 1/­­2 large onion, chopped as you like - 1 tablespoon vegetable oil of your choice - 1 teaspoon cumin - 1/­­2 teaspoon cinnamon - 1/­­2 teaspoon turmeric - 1/­­2 teaspoon coriander - 1/­­2 teaspoon ground cloves - 1/­­4 teaspoon red pepper flakes - 1-2 cloves garlic, minced - 1 tablespoon freshly grated ginger - 1 (15 oz) can chickpeas, drained and rinsed - 1 (15 oz) can diced tomatoes - 2 small or 1 large sweet potato, cut in chunks - 1/­­2 (15 oz) can light coconut milk or 1/­­4 can of regular coconut milk - 1 cup chopped spinach or other greens   Heat the oil in a large skillet, and cook the onion 4-5 minutes until soft and slightly golden. Add the dry spices. Amounts dont need to be exact; start with these amounts, and adjust to your taste later. Add the garlic and ginger then continue cooking gently for ten minutes to allow the flavors of all the spices to marry with the onions. Now add the tomatoes, chickpeas, sweet potatoes (cut large or small, depending on how you like them) and coconut milk. Bring to a boil, cover, and simmer on low for 45 minutes. The potatoes will soften sooner than that, but keep cooking to develop the flavors. Just before youre ready to serve, add the chopped greens and cook for a few minutes until the greens are wilted. Add salt to taste, and serve with brown rice or some other grain, or with some whole wheat naan. Active time: 1 hour The post Chana with Sweet Potatoes appeared first on Meatless Monday.

Roasted Sweet Potato & Black Bean Tacos

September 21 2018 Oh My Veggies 

For better or worse (often for worse), I am an idea person. Not really in an inspiring, visionary type of way. More in a “Hey, I have an idea! I’m going to glue Japanese candy wrappers to a piece of cardboard and frame it!” kind of way. I’m less Steve Jobs, more lady on Hoarders who saves empty yogurt containers to make Christmas ornaments. I have ideas! Lots of ideas! For a while, I wanted to start a second blog, for desserts, called Oh My Pants. But then I realized that the fact that I don’t bake much might get in the way and really, I just wanted a blog called Oh My Pants. So then I came up with another idea. I’d start a blog called Oh My House. We’d buy a house (bonus points if it was a former crack house or brothel–hello, interesting backstory!), renovate it, decorate it, and blog about it. Oh sure, the domain might have been taken, but I had the house picked out and everything! Except that there are eleventy billion home reno blogs out there right now. And we can’t buy a new house 2 years after moving into this one. Also, […]

Best Vegan Restaurants – Dallas

September 18 2018 VegKitchen 

Best Vegan Restaurants – Dallas Where do you find the best plant-based meal in Dallas, Texas? The prospect of eating out while vegan may seem daunting at first. Dallasites are well-known for their love of BBQ, and steak features in many of the local specialties. But Dallas is a diverse and evolving city, with a wide selection of vegan eateries. Dont forget to check out the food trucks, which can rival the citys best vegan restaurants. Dallas also offers various upscale, all-vegan cafés. 12 of the Best Vegan Restaurants in Dallas, TX If youre new in D-Town or you dont have much experience with the vegan food scene, it can be hard to know where to start. Here is a list that will help you discover some of the most delicious vegan dishes out there. 1. Spiral Diner & Bakery If youre on the hunt for vegan comfort food, consider Spiral Diner on North Beckley Avenue. Spiral has a proud tradition of serving plant-based versions of your favorite childhood dishes. Founded in 2002, Spiral is now one of the pillars of the Dallas vegan scene. You may want to start with their Blue Plate Special with vegan chickn, potatoes, peas, carrots, and green beans. Then […] The post Best Vegan Restaurants – Dallas appeared first on VegKitchen.

Vegetarian Chili with Corn and Soy Beans

September 15 2018 VegKitchen 

Vegetarian Chili with Corn and Soy Beans Here is a tasty recipe for a small budget. This is where the chili comes in--this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour! If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But its honestly so tasty that you can eat it plain! You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination. Preparation: 5 minutes Cooking: 1 hour Total: 1 hour 5 minutes Servings: 4   Ingredients  1 tablespoon olive oil 1 large chopped onion 3 chopped garlic cloves 1 can (28 oz) drained diced tomatoes 1 can (28 oz) crushed tomatoes 2 tablespoons tomato paste 1 to 2 tablespoons chili spices 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon sugar 3/­­4 cup frozen corn kernels 3/­­4 cup canned red kidney beans, rinsed and drained 3/­­4 cup thawed frozen soy beans (edamame)   Preparation In a saucepan, heat the oil to medium […] The post Vegetarian Chili with Corn and Soy Beans appeared first on VegKitchen.

10 Recipes for Your Vegan Labor Day Cookout

August 28 2018 Robin Robertson's Global Vegan Kitchen 

10 Recipes for Your Vegan Labor Day CookoutWere approaching Labor Day weekend here in the United States. Labor Day is traditionally thought of as the end of summer, even though summer doesnt officially end for another few weeks. Much like Memorial Day and Independence Day, this holiday is usually commemorated with backyard barbecues and picnics in the park. I love to celebrate with salads, sandwiches, seitan ribs, grilled vegetables, and skewers. Ive put together a menu of vegan Labor Day recipes that are perfect for your weekend cookouts. 10 Recipes for Your Vegan Labor Day Cookout One of the great thing about this Pantry Pasta Salad recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts. This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch. A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw. Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty Pulled Jackfruit BBQ Sandwiches. I love the jerk-spiced sides at my favorite Jamaican restaurant, the vegan-friendly Nice Mile in Asheville, North Carolina, but these Jamaican Jerk Vegetable Skewers satisfy my cravings when I’m home. A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. These grilled satays are made with eggplant. These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. The version of Romesco sauce in this Grilled Vegetables with Almond Romesco Sauce uses a fraction of the olive oil thats in the traditional Spanish sauce. Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference - bananas, apricots, and peaches are good choices. The post 10 Recipes for Your Vegan Labor Day Cookout appeared first on Robin Robertson.

Cilantro-Jicama Slaw with Lime-Orange Dressing

August 21 2018 Robin Robertson's Global Vegan Kitchen 

Cilantro-Jicama Slaw with Lime-Orange Dressing A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer. Cilantro-Jicama Slaw with Lime-Orange Dressing A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly slaw. To save the time, you can use a julienne peeler to cut the jicama, or even shred it, if you prefer. - 1/­­4 cup freshly squeezed lime juice - 1 tablespoon orange marmalade - 1 teaspoon finely grated lime zest - 1 teaspoon agave nectar - 1/­­2 teaspoon salt - 2 tablespoons olive oil - 4 cups shredded cabbage - 1 jicama, peeled and cut into thin matchsticks - 1 large carrot, shredded - 1/­­2 cup chopped fresh cilantro - In a small bowl, combine the lime juice, marmalade, lime zest, agave, and salt. Mix well, then whisk in the oil and set aside. - In a large bowl, combine the cabbage, jicama, carrot, and cilantro. Pour on the dressing and toss gently to combine. Taste and adjust the seasonings, if needed. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington.   The post Cilantro-Jicama Slaw with Lime-Orange Dressing appeared first on Robin Robertson.

Aloo ki Kachori

August 12 2018 Manjula's kitchen 

Aloo ki Kachori (adsbygoogle = window.adsbygoogle || []).push({}); Aloo Ki Kachori (Kachori With Potato Stuffing) Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat. For Dough - 1 cup all-purpose flour (maida, plain flour) - 2 Tbsp sooji (samolina) - 1/­­4 tsp salt - 2 Tbsp oil (canola, vegetable) - 3 drops lemon juice - 1/­­3 cup chilled water (approximately ) For Filling - 1 cup boiled peeled potatoes (roughly mashed) - 1 Tbsp oil (canola, vegetable) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp red chili powder - 1 tsp coriander powder (dhania) - 1/­­2 tsp mango powder (amchoor) - 1/­­2 tsp salt - 1 Tbsp green chili finely chopped - 2 Tbsp chopped cilantro (hara dhania) To Make Dough -  Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness. - 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. Make Filling -  Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. - Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing. - Filling should be not very dry, this should take about 5 minutes. - Stir in garam masala and amchur. Add more salt or amchur according to taste. - Let the filling cool to room temperature, mix it well this should have texture of firm dough. To make Kachoris -  Take the dough and knead it for a minute. Divide the dough in twelve equal parts. - Mash the dough lightly and divide in 12 parts filling should be about same size as dough. - Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. - Mold the dough into a cup and place 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. It helps spreading the filling evenly. - Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand. - 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 without changing the color. - Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy. Serve the kachories with cilantro chutney or tamarind chutney. The post Aloo ki Kachori appeared first on Manjula's Kitchen.

Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

July 22 2018 Manjula's kitchen 

Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing) (adsbygoogle = window.adsbygoogle || []).push({}); Aloo Palak Paratha (Bread with Potato and Spinach Stuffing) Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney. For Dough - 1 cup whole wheat flour (Chapati ka atta) - 2 tsp oil (canola oil or vegetable oil) - 1/­­4 tsp salt - 1/­­3 cup water (use as needed) Filling - 1 cup mashed potatoes (boiled peeled and roughly mashed ) - 1 cup spinach finely chopped - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mango powder (aamchoor) - 1/­­4 tsp salt - 1/­­2 tsp chili flakes - 1/­­4 tsp garam masala Also Need - 1/­­4 cup whole wheat flour for rolling the paratha - 2 Tbsp oil for cooking the paratha Tips - Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll. - Before chopping the spinach remove all the stems wash and pat dry. - If filling is too moist mix 1-2 tablespoons besan. Making Dough -  Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes. Making Filling - Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste. Making Paratha Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as 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 filling. Repeat to make all four balls. Let the filled balls settle three to four minutes. 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 the balls lightly to make six-inch circles, keeping the sealed side of the ball 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 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 on both sides. Repeat for the remaining parathas. -  Paratha 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.   The post Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing) appeared first on Manjula's Kitchen.

Happy Mothers Day!!

May 12 2018 Manjula's kitchen 

Happy Mothers Day!!Happy Mother’s Day to all the great mothers out there! As you know, this Sunday is the big day! I’m sure you are in the midst of planning something special for Mothers Day. Now that Spring is officially here and the weather has been great here in San Diego, I think a fun idea is to celebrate with a picnic. It’s an easy and simple way to enjoy the abundant sunshine and fresh air. My grandkids especially enjoy picnics because they can run around and use up their energy! We enjoying playing frisbee, soccer, and most importantly munching on delicious treats. When my grandkids get together there is always the sound of laughter. It means so much to me that I get to watch them. It’s the best excuse to bring the family together. Here are some ideas of delicious munchies to bring to a picnic: Bread Pakoras Puries rolled with Chatpate Aloo (spicy potato): Puri Chatpate Aloo Masala Mathri You can pair the above with a variety of chips, cookies and fruit. I also like to bring homemade lemonade to cool off. Lemonade The post Happy Mother’s Day!! appeared first on Manjula's Kitchen.


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