rice flour - vegetarian recipes

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rice flour vegetarian recipes

avalakki rotti recipe | poha roti recipe | avalakki akki rotti

July 22 2021 hebbar's kitchen 

avalakki rotti recipe | poha roti recipe | avalakki akki rottiavalakki rotti recipe | poha roti recipe | avalakki akki rotti with step by step photo and video recipe. breakfast recipes are always one of the key and important meals of the day for most of us. most of the time is spent analysing and thinking on what to prepare rather than actually preparing it. we all want something new, different, easy and healthy recipes for our early morning. to satisfy that demand, i am presenting you with a simple and quick breakfast recipe made with rice flour and poha which can be enjoyed with coconut chutney. The post avalakki rotti recipe | poha roti recipe | avalakki akki rotti appeared first on Hebbar's Kitchen.

macaroni kurkure recipe | crispy macaroni snack | pasta kurkure

July 7 2021 hebbar's kitchen 

macaroni kurkure recipe | crispy macaroni snack | pasta kurkuremacaroni kurkure recipe | crispy macaroni snack | pasta kurkure with step by step photo and video recipe. kurkure recipe is one such popular snack recipe across india since it was introduced by pepsico company. initially, it was introduced with just rice flour but it has been adapted and experimented with many other ingredients and flour. one such innovative and fusion kurkure recipe is the macaroni kurkure recipe known for its crunchiness and crispiness. The post macaroni kurkure recipe | crispy macaroni snack | pasta kurkure appeared first on Hebbar's Kitchen.

Bbq Cauliflower Wings

June 23 2021 Vegan Richa 

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

rice paddu recipe | instant rice flour appe | chawal ke appe

June 21 2021 hebbar's kitchen 

rice paddu recipe | instant rice flour appe | chawal ke apperice paddu recipe | instant rice flour appe | chawal ke appe with step by step photo and video recipe. south indian cuisine is known for its healthy and tasty rice and lentil-based breakfast recipes. these are super popular across india, but has lead to so many innovations and alternatives to these traditional breakfast recipes. one of the traditional recipes are rice and lentil dough-based appe recipes which can also be done instant way with only rice flour and additional spices to make it more tasty and healthy. The post rice paddu recipe | instant rice flour appe | chawal ke appe appeared first on Hebbar's Kitchen.

sabudana bonda recipe | saggubiyyam punugulu | javvarisi bonda | sago bonda

March 16 2021 hebbar's kitchen 

sabudana bonda recipe | saggubiyyam punugulu | javvarisi bonda | sago bondasabudana bonda recipe | saggubiyyam punugulu | javvarisi bonda | sago bonda with step by step photo and video recipe. sabudana or sago based recipes are always one of the popular dishes in indian cuisine. it is generally served during the fasting seasons as it contains all the nutrient required during the fasting. but it can also be used to make generic snacks and not limited to the fasting and rice flour-based sabudana bonda recipe is one such variants. The post sabudana bonda recipe | saggubiyyam punugulu | javvarisi bonda | sago bonda appeared first on Hebbar's Kitchen.

rice papdi recipe | rice flour papdi | chawal ki papdi | tandalachi papdi

February 16 2021 hebbar's kitchen 

rice papdi recipe | rice flour papdi | chawal ki papdi | tandalachi papdirice papdi recipe | rice flour papdi | chawal ki papdi | tandalachi papdi with step by step photo and video recipe. crispy and deep-fried snacks are essential part of indian cuisine and are made for various occasions. these are generally made with wheat, besan and maida flour but can also be attempted with other flour types. one such easy and simple rice flour-based snack recipe is the rice papdi recipe or chawal ki papdi known for its crisp texture. The post rice papdi recipe | rice flour papdi | chawal ki papdi | tandalachi papdi appeared first on Hebbar's Kitchen.

Apple Banana Pakora, Bhajia, Fritters

December 30 2020 Manjula's kitchen 

Apple Banana Pakora, Bhajia, Fritters (adsbygoogle = window.adsbygoogle || []).push({}); Print Apple Banana Pakora Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it. This recipe will serve 4. Course Appetizer Cuisine Indian Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 4 people Ingredients6 Apple slices cut into rounds 1/­­4 inch thick 6 banana slices, cut into the long way banana should not be very ripe 1/­­2 cup gram flour besan 2 Tbsp rice flour 1 Tbsp corn starch also can use arrow root powder 1/­­2 tsp salt adjust to taste 1/­­2 tsp cumin seeds jeera 1/­­4 tsp black pepper 1/­­2 tsp mango powder amchoor 1 Tbsp sugar 2 Tbsp cilantro finely chopped, hara dhania 1 Tbsp green chili finely chopped InstructionsI am using firm apples. I have sliced the apples in rounds about 1/­­4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well. Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/­­2 cup of water. Now add the green chilies and cilantro, mix it well. Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan. Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy. The crispy, delicious pakoras are now ready to serve. NotesThey taste delicious with tamarind sweet and sour chutney. I already have this chutney recipe on my blog. You would also like to see the recipes for Apple Jalebi, Apple Bread Rolls, Aloo Puri, Tomato soup. The post Apple Banana Pakora, Bhajia, Fritters appeared first on Manjula's Kitchen.

Sorghum Dosa (Jowar)

December 11 2020 Manjula's kitchen 

Sorghum Dosa (Jowar) (adsbygoogle = window.adsbygoogle || []).push({}); Print Sorghum Jowar Dosa Sorghum Jowar Dosa a tasty twist to Rava Dosa. Lately, I am trying gluten free recipes and exploring the grains I rarely used. Sorghum Dosa is one of those recipes. This is a good alternative to regular dosa it is quick and easy to make. Sorghum Dosa batter does not need to be fermented. Sorghum dosa also vegan and gluten free. It is crispy and has a lacy look like Rava Dosa. You can serve this with traditional Samber and coconut Chutney or serve for a snack with cilantro Chutney. This recipe will serve 3. Ingredients 1/­­2 cup sorghum Jowar flour 1/­­4 cup rice flour Chawal ka atta 1/­­2 tsp cumin seed jeera 1/­­8 tsp asafetida hing 1/­­4 tsp salt 1/­­8 tsp crushed black pepper 1 Tbsp finely chopped cilantro hara dhania 1 1/­­2 cup water 3 Tbsp of oil for cooking dosa InstructionsMix all the dry ingredients together, sorghum flour ( Jowar), rice flour, cumin seeds, asafetida, salt, black pepper. Add water slowly to make a thin batter and avoiding any lumps. Batter should have pouring consistency like buttermilk. Let the batter stand for about 30 minutes. Before making dosa add cilantro. Mix it well. Heat the skillet on medium high. To check if the skillet is ready sprinkle a few drops of water over the skillet water should sizzle. Wipe the skillet with few drops of oil. Pour the batter with a ladle, keep the ladle about 4 inches high from the skillet in a circular motion starting from the center. Keep pouring the batter till it is the size you will like the dosa. Notes: dosa will no be perfectly round. Do not try to spread the batter, Dosa should have holes like swiss cheese or have lacy look. Drizzle 1 teaspoon of oil around dosa. Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Turn the Dosa using spatula. Let Dosa cook for about 1 minute from another side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Sorghum Dosa is ready to serve. Dosa has a look of Rava dosa but Sorghum Dosa is also gluten free and vegan. NotesServing Suggestions Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney, or serve for snack with cilantro Chutney. I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site. The post Sorghum Dosa (Jowar) appeared first on Manjula's Kitchen.

how to make rice flour recipe, besan flour, maida at home | basic indian flour at home

August 19 2020 hebbar's kitchen 

how to make rice flour recipe, besan flour, maida at home | basic indian flour at homehow to make rice flour recipe, besan flour, maida at home | basic indian flour at home with step by step photo and video recipe. an indian kitchen is incomplete with different types of flours in our kitchen pantry. it is widely used to make snacks, roti, sweets and many more. most of us generally buy it from a local grocery store, but it is even more simple to make it at home. in this recipe post, lets see how to make rice flour, maida atta and besan flour. The post how to make rice flour recipe, besan flour, maida at home | basic indian flour at home appeared first on Hebbar's Kitchen.

Simple Vegan Gnocchi

April 22 2020 Golubka Kitchen 

Simple Vegan Gnocchi We’ve been making lots of gnocchi. The simplest kind, made of just three ingredients: potatoes, flour, salt. I’ve forgotten how delicious and pillowy they can be, worlds away from anything you can buy pre-made at the store. They are arguably the easiest kind of pasta to try making at home, too. The dough is very forgiving and doesn’t require any precision or kneading. Shaping the gnocchi takes some time, but many of us have more of that right now, and this is a fun, rewarding way to spend it. It’s also great to involve little ones in the process, or any idle hands that are around. We documented all the dough mixing and shaping steps in photos below, to show the straightforward process. We hope you’ll give the these a try, they’re a true delight. Simple Vegan Gnocchi   Print Serves: 3-4 Ingredients about 6 medium potatoes (about 1.4 lbs/­­650 g) ½ tsp sea salt, plus more for salting the water 1-2 cups all purpose flour (about 4.25-8.5 oz/­­120-250g) Instructions Boil the potatoes in salted water until fork-tender. Drain and place the pot back over low heat to dry it. Turn off the heat and put the potatoes in the pot for a few minutes so that they dry as well. Peel the potatoes once cool enough to handle. Mash the potatoes until smooth or run them through a potato ricer. Transfer the potatoes to a floured working surface and flatten them out into a pancake-like shape. Sprinkle the salt over the potatoes, followed by some of the flour. Gently fold the flour and salt into the potatoes using a bench scraper, spatula, and/­­or your hands (floured). Keep adding flour, until you have a smooth dough that doesnt stick too much to your hands. Go by feel and look, different kinds of potatoes will require different amounts of flour. Avoid over-mixing or kneading too much, which could make for tough gnocchi. Divide the dough into eighths. Roll each piece into a rope on a floured surface. The thickness of your rope will determine the size of your gnocchi. Cut the rope into small pieces, which will be your gnocchi. Flour the cut sides of your gnocchi by twisting each end on your floured surface and place them on a floured towel. Repeat with the rest of the dough. Optionally, roll each piece on a gnocchi board, back of a fork, or another ridged surface like a mandoline to give the gnocchi ridges. Prepare a pot of well-salted boiling water. Boil the gnocchi, stirring gently, until they float up to the surface. Remove with a slotted spoon into a pan with whatever sauce youre using. Mix gently with the sauce and serve. Notes Potatoes: Traditionally, fluffy potatoes like Russet are called for in gnocchi recipes. Ive made them with both fluffy and waxy potatoes and both turned out tender and delicious, so I dont think the kind of potatoes you use matters very much. Gluten-Free: Ive tried making these with an all-purpose gluten-free flour and it worked well. You could also try rice flour. There are a lot of great gluten-free gnocchi recipes that use all different types of flour on the internet. Eggs: Most gnocchi recipes have eggs as a fourth ingredient, but we arent just excluding the eggs because we are a plant-based blog. We actually think that the gnocchi come out fluffier and more tender without eggs - they are just not needed in our opinion. But you could definitely include eggs if youd like. Sauce: Gnocchi are delicious with all kinds of sauces - pesto (pictured), tomato sauce, fried sage and Miyokos butter, etc. etc. 3.5.3226 The post Simple Vegan Gnocchi appeared first on Golubka Kitchen.

Fried Tofu Eggs

December 14 2019 Isa Chandra Moskowitz 

Fried Tofu Eggs Makes 24 eggs photo by Kate Lewis Sometimes an egg just completes the look. But jeez are chicken eggs a cruel business (don’t worry, I’m not gonna’ describe it, but google if you’re curious). And please don’t with “not all eggs…” Ok, speech is finished, now let’s get down to business and honor some chickens by leaving them alone and making delicious eggs out of tofu! These have been out in the world for awhile via my Instagram and it looks like youse love them as much as I do! They do take a little finesse and practice, so if yours look more like a hashtag Pinterest fail than a golden centered morsel of deliciousness, dont worry, it will still taste yummy, just keep practicing kids! The recipe was inspired by two things that I love to cook: my tofu omelet recipe and bánh x?o, the Vietnamese rice flour pancake. I have made it with and without the agar powder and it works both ways but the agar gives it a little more of the slickness you might be looking for in an egg. The yolk isnt runny, it has more of a medium cooked yolkiness to it. But it definitely sets itself apart from the rest of the egg in a convincing way. I hope you love it and put it on everything from avocado toast to ramen to pasta to a brekkie sandwich! And I have a pasta recipe coming up this week that is calling out for this egg so watch for it. Oh, also, there’s a video buried in my Instagram of my friend Abou (ok employee, I have no friends) making eggs. See if it helps you get the idea! Recipes Notes ~Please make the recipe as stated or if you want to experiment go off and do that and let us know the results! I cant tell you what will happen if you replace the tofu with carrots or whatever so youre on your own there, dont ask me. ~I think they taste best if you make all the eggs, then let them rest for 10 minutes or so. Gently reheat in the pan on low for a minute or so. You can make these a day ahead, if you like! ~You may need to thin the batter once its sitting. Dont add a lot of water, just a tablespoon at a time if needed to make it pourable. The more water you add the more fragile it becomes. Ingredients For the egg white: 2 14 oz package extra firm silken tofu (vacuum packed Mori Nu brand) 2 tablespoons melted refined coconut oil 1 cup rice flour 2 tablespoon cornstarch 1 teaspoon kala namak 1 cup cold water 1/­­8 teaspoon agar powder For the yolk: 1 cup of the egg white mix 1/­­4 cup nutritional yeast 1/­­2 teaspoon turmeric 1/­­4 teaspoon paprika 3/­­4 teaspoons kala namak 1 tablespoon melted refined coconut oil 2 teaspoons tomato paste Directions In a blender, combine all of the egg white ingredients and blend until smooth. Transfer to a mixing bowl using a rubber spatula to scrape the sides. Now on to the yolk. Take one cup of egg white mix and add it back to the blender. Add in nutritional yeast, turmeric, paprika, the additional kala namak, additional tablespoon of coconut oil and the tomato paste. Blend until smooth. Transfer mixture to a smaller mixing bowl. Preheat a well seasoned cast iron over medium heat. Spray with a little cooking spray (I like coconut). Do a tablespoon test of the egg white. It should cook in about 2 minutes and be matte on top, golden underneath. If it burns, lower the heat, if it takes too long, raise it a little. Ok now make the eggs. Spray the pan with cooking spray. Use a 1/­­4 cup measuring cup filled about 3/­­4 of the way and pour into the pan in a circle, leaving a hole in the middle. Fill the hole with about a tablespoon of yolk. Depending on the side of the pan you can do 3 to 5 eggs per round. Let it cook for 2 to 3 minutes, until matte on top. Spray with more cooking spray, use a thin metal spatula to flip and cook on the other side for 30 seconds to a minute. Transfer to parchment as you continue with the others.

Quinoa Tamales with Sarza Criolla

September 9 2019 Meatless Monday 

These tamales, a variation of the popular Peruvian dish, incorporate quinoa, a staple grain of the region, and are served with sarza criolla, a Peruvian sauce of marinated onions, and topped with aji verde, a Peruvian green hot sauce. This recipe comes to us from Karla Flores-Ybaceta, Executive Chef of Mikhuna Authentic Peruvian Cuisine , and was the winner of the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Makes 12 tamales - For the Dough: - 2 cups of Quinoa rinsed -  1/­­4 cup rice flour - 2 tbl salt - 1 tsp black pepper -  1/­­2 tbls turmeric or 2 tblsp aji panca paste - 2 tsp ground garlic -  1/­­4 cup grapeseed oil or oil of preference   - For the filling: - 1 tsp turmeric - 1 tsp garlic -  1/­­4 cup of grapeseed oil - 1 small size yellow onion diced - 1 medium size zucchini diced small - 1 medium size gooseneck squash diced small - 1 pint diced mini portabella mushroom - 2 roasted and diced poblano or hatch peppers   - For the Sarza Criolla: - 1 med size red onion thinly sliced and rinsed - 1 large lime - Salt to taste   - For the wrap: - Softened banana leaves - Or - Soaked corn husks   Preparation To make the dough: Cook the quinoa until soften making sure not to overcook about 15 minutes. Drain but do not rinse. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes. Remove from heat and incorporate the rice flour.   For the filling: Heat a medium size pot and add the oil. Add the onion and sauté until translucent. Add the garlic and cook for an additional minute. Incorporate the rest of the ingredients and cook until tender but careful not to overcook. Remove from heat and allow to cool for 5 minutes. To assemble the tamales place about a 1/­­4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy! The post Quinoa Tamales with Sarza Criolla appeared first on Meatless Monday.

aate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakli

August 21 2019 hebbar's kitchen 

aate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakliaate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakli with step by step photo and video recipe. chakli or murukku recipes a have been one of the favourite festival snack across india. traditionally it is made with rice flour and urad dal combination, but lately there has been myriad variations to this simple recipe. one such healthy and easy variation is the aate ki chakli or wheat chakli known for its crispness and tasty. The post aate ki chakli recipe | wheat chakli recipe | gehu ke aate ki chakli appeared first on Hebbar's Kitchen.

Gluten Free Peach Crisp

July 8 2019 Meatless Monday 

This gluten free peach crisp is healthy enough to eat for breakfast, and delicious enough to enjoy for dessert! Youll love this easy peach crisp recipe with whole grain gluten free oats, omega-3 rich chia seeds, & ripe, juicy summer sweet peaches, plus a hint of ginger! This recipe comes to us courtesy of E.A. Stewart, the Spicy RD. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Ingredients: - 4 ripe peaches seed removed, and cut into cubes - 2 tablespoons chia seeds - 1 tablespoon tapioca flour* - 3 tablespoons + 2 teaspoons pure maple syrup divided - 1/­­2 teaspoon ground ginger - 1/­­4 teaspoon salt divided - 3/­­4 cup gluten free oats* - 1/­­4 cup sorghum flour or rice flour* - 2 tablespoons melted virgin coconut oil - 2 cups yogurt i.e. Greek, coconut, almond, soy~optional for serving Instructions: 1. Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish. 2. Combine peaches, chia seeds, tapioca flour, 1 tablespoon maple syrup, ground ginger, and 1/­­8 teaspoon salt in a mixing bowl. 3. Stir well to combine, and spoon mixture, divided equally, into ramekins/­­custard cups. 4. Rinse out and dry mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, and 1/­­8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches. 5. Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/­­2 cup yogurt if desired. Recipe Notes: - Feel free to omit tapioca flour from peach mixture if desired. It helps thicken the peaches a little, but is not essential. - May use regular oats if not following a gluten-free diet - May substitute sorghum flour with rice flour. Or, use all-purpose flour if desired for a non-gluten free version. The post Gluten Free Peach Crisp appeared first on Meatless Monday.

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

June 11 2021 hebbar's kitchen 

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

Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce

March 11 2021 Golubka Kitchen 

Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce These potato cakes + a big salad = my dream dinner right now. Something totally magical happens when mashed potatoes are roasted and get nice and crispy on the outside, while staying soft and fluffy inside. I wanted to fill out these cakes with some greens/­­green vegetables. I went with broccoli, since I love potatoes and broccoli together, plus dill, since it’s just meant to be with potatoes. They turned out so good! There’s a spicy cashew sauce, too, which has some sour cream vibes and goes so well with everything else. Hope you’ll give these a try. P.S. We now post cooking videos on our YouTube channel every Wednesday and Sunday. Would love it if you checked them out. Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce   Print Serves: about 12 cakes Ingredients for the potato cakes 1½ lbs Yukon Gold potatoes, peeled sea salt florets from 1 small head of broccoli, finely chopped 1 tablespoon olive oil or avocado oil, plus more for brushing ¼ cup rice flour ½ teaspoon garlic powder 2-3 tablespoons chopped fresh dill freshly ground black pepper for the spicy cashew sauce 1 cup cashews 3 teaspoons Sriracha or other hot sauce of choice ½ teaspoon garlic powder sea salt juice from 1 lime ¾ cup water Instructions to make the potato cakes Boil the potatoes in well-salted water until tender, about 15-20 minutes. Add the chopped broccoli to the pot with the potatoes during the last 2 minutes of boiling, to quickly blanch it. Drain and transfer the potatoes and broccoli to a large bowl. Mash with a potato masher, simultaneously mixing in the broccoli. Once the potatoes are mashed, add 1 tablespoon of the oil, flour, garlic powder, dill, salt, and pepper to taste. Mix well. Preheat the oven to 425° F (220° C). Prepare a large, parchment-lined baking sheet. Use a ¼ cup measure to portion out the cakes on the baking sheet. Flatten them out with the back of a spoon. Brush with oil and bake for 15 minutes. Flip the cakes, brush the other side with oil, and bake for 15-20 more minutes, until crispy on the outside and golden. Serve warm, topped with the spicy cashew sauce. to make the spicy cashew sauce Soak the cashews in hot water for 15 minutes (if you have a high-powered blender, no need to soak them). Combine the cashews, Sriracha, garlic powder, salt to taste, lime juice, and water in an upright blender. Blend until smooth. Taste for salt and spice, and adjust if needed. Store refrigerated in an air-tight container. 3.5.3226 The post Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce appeared first on Golubka 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.

Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze

December 16 2020 Golubka Kitchen 

Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze It’s the season for homemade cookies, and today we are coming to you with these hippiefied, gluten-free and vegan, but still very delicious cookies. We’ve got two variations on one cookie base: miso tahini cookies and chocolate peanut butter cookies, both topped with a decadent, coconut maple glaze. These are fun and easy to make, and if you want, you can get creative with topping the glaze with some beautiful ‘natural sprinkles’ like crushed pink peppercorns, dried rose petals, candied citrus peel, poppy seeds, etc. etc. Or leave them plain like we did, for a more minimal presentation. You can also sandwich them together for a cookie sandwich. Hope you’ll give them a try! Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze   Print Serves: 30-32 cookies total Ingredients for the miso tahini cookies ¼ cup gluten-free oat flour, plus more if needed ¼ cup brown rice flour ½ cup gluten-free quick oats ½ teaspoon baking soda sea salt ½ cup creamy tahini 3 tablespoons refined coconut oil - soft, at room temperature ⅓ cup plus 1 tablespoon maple syrup 1 tablespoon white miso 1 teaspoon vanilla extract for the chocolate peanut butter cookies ¼ cup gluten-free oat flour, plus more if needed ¼ cup brown rice flour ½ cup gluten-free quick oats ¼ cup cocoa powder ½ teaspoon baking soda sea salt ½ cup creamy peanut butter 3 tablespoons refined coconut oil - soft, at room temperature ⅓ cup plus 1 tablespoon maple syrup 1 teaspoon vanilla extract for the coconut maple glaze ¼ cup coconut butter/­­manna (not oil) 2 tablespoons maple syrup sea salt 3-4 tablespoons water Instructions to make the miso tahini cookies Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper. In a medium bowl, combine oat flour, brown rice flour, oats, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the tahini, coconut oil, maple syrup, miso, and vanilla extract, mix to combine. Add the tahini mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough. Using a small (1½?) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2? apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your tahini). Bake for 12-15 minutes, until the edges are slightly golden brown. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy. to make the chocolate peanut butter cookies Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper. In a medium bowl, combine oat flour, brown rice flour, oats, cocoa powder, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the peanut butter, coconut oil, maple syrup, and vanilla extract, mix to combine. Add the peanut butter mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough. Using a small (1½?) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2? apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your peanut butter). Bake for 12-15 minutes. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy. to make the coconut maple glaze Combine the coconut butter, maple syrup, and a pinch of salt in a small saucepan over low heat. Whisk until the coconut butter is starting to melt. Add water, 1 tablespoon at a time, until the icing is smooth and creamy. Remove from the heat and glaze the cookies. The glaze will harden at cooler temperatures and soften when warm. 3.5.3226 The post Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze appeared first on Golubka Kitchen.

instant dosa recipe | crisp instant dose recipe with sooji

September 14 2020 hebbar's kitchen 

instant dosa recipe | crisp instant dose recipe with soojiinstant dosa recipe | instant dose recipe with rice flour in step by step photo and video recipe. dosa recipes are one of the common morning breakfast recipes for many south indians. however, it requires a lot of planning and overnight work with the proper heat and temperature for fermentation. however, there are some quick hacks and cheat version and instant dosa recipe with sooji is one such cheat version. The post instant dosa recipe | crisp instant dose recipe with sooji appeared first on Hebbar's Kitchen.

akki roti recipe | masala akki rotti recipe | rice flour roti

July 13 2020 hebbar's kitchen 

akki roti recipe | masala akki rotti recipe | rice flour rotiakki roti recipe | masala akki rotti recipe | rice flour roti with step by step photo and video recipe. karnataka based recipes are generally known for its healthy breakfast variations. these are mostly made with rice and urad dal combination to make idli and dosa recipes. but there are other simple roti based recipes and akki rotti is one such easy and simple breakfast recipe. The post akki roti recipe | masala akki rotti recipe | rice flour roti appeared first on Hebbar's Kitchen.

Crispy Vegetable Pakoras

January 19 2020 Manjula's kitchen 

Crispy Vegetable Pakoras (adsbygoogle = window.adsbygoogle || []).push({}); Print Crispy Vegetable Pakoras Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all -young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free. I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse - be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house. Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack! This recipe will serve 4. Course Appetizer, Snack Cuisine Indian Keyword Appetizer, Balushahi, Bhartia Khana, Burfi, Cooking Video, Crispy, Crusty, Delightful, Homemade, Indian Vegetarian, Jain Food, Mandir Food, North Indian Recipes, Onion Garlic Free Cooking, Punjabi Recipes, Snack, Street Food, Veshno Cooking Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 people Ingredients4 okras cut vertically into 4 slices 12 green beans cut into half then cut them vertically 1/­­2 red bell pepper sliced into about quarter inch thick 1/­­3 cup besan Bengal gram flour 2 Tbsp corn starch arrow root 2 Tbsp rice flour 2 tsp coriander powder dhania 1/­­4 tsp mango powder amchoor 1/­­4 tsp red chili powder 1/­­8 tsp baking soda 1/­­2 tsp salt InstructionsFirst prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically. Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras. Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well. Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/­­4th cup of water. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time dont overlap the pakoras. Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes. Take them out over paper towel to absorb the extra oil. Fry all the pakoras same way. NotesAlso check out the recipe for Chai Masala Tea. Gulab Jamun, Vegetable Kathi Roll The post Crispy Vegetable Pakoras appeared first on Manjula's Kitchen.

Creamy Vegetable Noodle Soup

November 17 2019 Meatless Monday 

This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says, “This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you wont believe how creamy it is. Youll be heading back for seconds in no time.” Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 tablespoons (28 ml) olive oil - 1 yellow onion, diced - 3 carrots, peeled and diced - 2 ribs celery, diced - 1 red bell pepper, seeded and diced - 1 tablespoon (1 g) dried parsley - 1 teaspoon dried basil - 1 teaspoon dried thyme -  1/­­2 teaspoon dried dill - 1 1/­­4 teaspoons salt, or to taste -  1/­­4 cup (32 g) all-purpose flour - 2 cups (475 ml) unsweetened almond milk or milk of choice, divided - 4 cups (946 ml) low-sodium vegetable broth - 2 tablespoons (8 g) nutritional yeast (optional) - 1 cup (110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired)   Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.   Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in 1/­­2 cup (120 ml) of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.   Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.   Taste and adjust the seasoning, if necessary.   Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour. The post Creamy Vegetable Noodle Soup appeared first on Meatless Monday.

fried modak recipe | talniche modak | maida modak | fry modak

August 30 2019 hebbar's kitchen 

fried modak recipe | talniche modak | maida modak | fry modakfried modak recipe | talniche modak | maida modak | fry modak with step by step photo and video recipe. modak recipes are a must recipe during the festival season of ganesh chaturthi. there are many different ways the modak can be made which generally differs with the outer layer and/­­or with the stuffing. one such unique modak recipe is the deep fried modak recipe made with plain flour as compared to the rice flour. The post fried modak recipe | talniche modak | maida modak | fry modak appeared first on Hebbar's Kitchen.

Sticky Sesame Cauliflower Recipe

July 29 2019 Vegan Richa 

Sticky Sesame Cauliflower RecipeThis Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free Recipe  Jump to Recipe When you need some sticky sweet tangy delicious sauced something, cauliflower fits right in. Cauliflower florets are tossed in a rice flour and starch batter and baked to crisp. The sticky sesame sauce uses sesame oil, garlic, ginger, soy/­­tamari, vinegar, maple syrup and some sriracha for heat for a addictive flavor profile. Brush this sticky sauce on the baked cauliflower and serve, or bake again for more sticky crispy cauliflower! Serve it over rice, by itself or in lettuce wraps! I use sesame oil in the batter and the sauce for extra sesame flavor profile. For additional protein, add in some firm tofu, seitan or soycurls with the cauliflower. Lets make this!Continue reading: Sticky Sesame Cauliflower RecipeThe post Sticky Sesame Cauliflower Recipe appeared first on Vegan Richa.

General Tso’s Cauliflower from Healthier Together

April 25 2019 Golubka Kitchen 

General Tso’s Cauliflower from Healthier Together Today we’re sharing a serious crowd pleaser of a recipe from Liz Moody’s beautiful new cookbook Healthier Together. Liz’s book is all about falling in love – with food, with her husband, and with the way that cooking and eating brings people together. It provides gentle encouragement for getting into the kitchen with someone else, whether a friend, a partner, or family, and for getting healthier together by nurturing relationships through sharing considered and tasty, home-cooked food. I’ve never actually tried General Tso’s chicken, but was immediately attracted to this cauliflower version in the book. I think that the appeal of glossy, sticky, sweet and sour goodness served over a mound of fluffy white rice is pretty universal! Liz’s recipe hits all of the aforementioned flavor and texture notes and then some. The cauliflower turns out beautifully gingery and garlicky, with an intensity of flavor that you would expect from a restaurant dish. But it’s also made with what I imagine to be way more wholesome ingredients than traditional Chinese takeout. There’s rice flour instead of wheat for anyone avoiding gluten, tamari instead of soy sauce, and coconut sugar instead of white sugar. All of the recipes in Healthier Together serve two, making it a great book for those cooking with a partner or a roommate, or even just for themselves. But as Liz suggests, it would be a great idea to double this General Tso’s Cauliflower recipe and serve it as an app at a party. Other recipes we’re super excited to try: Mexican Street Corn and Quinoa Bowl, Broccoli Rice Tabbouleh with Lemon and Dill, Caramelized Parsnip Steaks with Zesty Chimichurri, Brussels Sprout & Toasted Almond Tacos, Extra Bloody Mary, and Carrot Cake Breakfast Cookies. For all the 100% plant-based friends, it’s worth mentioning that this book is not vegetarian or vegan, but about 80% of the recipes are vegetarian, vegan, or can be made plant-based with suggested substitutions. Hope you’ll check out this stunner! General Tsos Cauliflower   Print Serves: 2 Ingredients 3/­­4 cup rice flour 1/­­2 teaspoon garlic powder 1/­­4 teaspoon ground ginger generous pinch fine-grain sea salt 1 medium head cauliflower, cut into florets 1 tablespoon toasted sesame seed oil 1 tablespoon peeled, minced ginger 2 garlic cloves, minced 3 tablespoons tomato paste 1/­­4 cup tamari or soy sauce 3 tablespoons rice vinegar 1/­­4 cup vegetable broth 1/­­2 cup coconut sugar 1 green onion, white and light green parts only, thinly sliced, to garnish Instructions Preheat the oven to 425°F. Line a baking sheet (or 2, if you have them) with parchment paper. In a large bowl, whisk together 1/­­2 cup of rice flour, 1/­­2 cup of water, the garlic powder, ground ginger, and salt. Dust the cauliflower with the remaining 1/­­4 cup rice flour, then dredge the florets in the wet rice flour mixture until well coated, shaking off any excess. Arrange on the prepared baking sheet, spacing them apart. Bake for 25 to 40 minutes, flipping once halfway through, until golden brown all over (the smaller the florets, the faster theyll cook). Transfer to a large bowl. Keep the oven on and the lined baking sheet handy. Heat the sesame oil in a small pot over medium heat. When it shimmers, add the ginger and garlic, and sauté, stirring constantly, until fragrant, 2 to 3 minutes. Add the tomato paste, tamari, rice vinegar, broth, and coconut sugar, whisking to combine. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until reduced by about one-quarter, about 5 minutes Pour the sauce over the cauliflower and toss to coat well. Transfer the cauliflower back to the baking sheet and bake for an additional 10 to 15 minutes, or until the cauliflower is dark brown but not burned. Serve topped with the green onions. 3.5.3226 The post General Tso’s Cauliflower from Healthier Together appeared first on Golubka Kitchen.


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