samos - vegetarian recipes

Try it! You will enjoy it!

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samos vegetarian recipes

Punjabi Samosa

April 29 2020 Manjula's kitchen 

Punjabi Samosa (adsbygoogle = window.adsbygoogle || []).push({}); Print Punjabi Samosa Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite! This recipe will serve 4. Course Appetizer Cuisine Indian Keyword Chaat, Cilantro Chutney, Cocktail Samosa, Cooking Video, delicious, Delicious Aloo Samosa, Gulab Jamuns, Homemade, Jain Food, jalebi, Khana, Kid Friendly, No Garlic, No Onion, Popular Snack, Potato Pastry, Potato Pattie, Punjabi Style, Puri, Satvik, Street Food, Stuffed Puri, Swaminarayan, Tamarind Chutney, Vegan, Veshno Cooking, Yogurt Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 people IngredientsFor Crust1 cup all-purpose flour plain flour, maida 1 Tbsp fine sooji samolina 1/­­2 tsp salt 1 1/­­2 Tbsp oil 2 drops of lemon juice 1/­­4 cup water Adjust as needed For the Filling3 medium size potatoes boiled, peeled and chopped into small pieces, will make about 2 cups 1/­­2 cup green peas I am using frozen peas 1 1/­­2 Tbsp oil 1 tsp cumin seeds jeera 1 Tbsp coriander powder dhania 1 Tbsp green chilies chopped 2 Tbsp cilantro chopped, hara dhania 1/­­4 tsp red chili powder 1/­­2 tsp garam masala 1 tsp mango powder amchoor 1 tsp salt InstructionsMaking the DoughMix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes. Making the FillingHeat 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 green peas, and turn heat to medium and stir until tender. Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste. Let the filling cool to room temperature. Making SamosaTake 2 Tbsps of water and keep aside. Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half. Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas. Heat about 1 inch of the oil in a frying pan on low medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly. Place the samosas in the frying pan a few at a time. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy. NotesTips - Do not over boil the potatoes. - Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water. - Drain immediately and keep aside until cool off. - If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth. You will also enjoy Gulab Jamun, Jalebi, Aloo Tikki, Khasta Kachori Suggestions - Samosa can be prepared ahead of time and can be freeze for a month. - Before freezing, fry them enough until samosa changes the color to light gold brown. - After samosas are on room temperature bag them in zip lock bags and freeze them. - To use frozen samosas, take out as many you need and fry them on medium heat, make sure do not defrost the samosa before frying. The post Punjabi Samosa appeared first on Manjula's Kitchen.

In Case of Quarantine: Cook the Pantry

March 10 2020 Robin Robertson's Global Vegan Kitchen 

In Case of Quarantine: Cook the Pantry With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case.  But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine. I’ve been using the tips and recipes in my book, Cook the Pantry, to dictate my grocery list and keep my pantry full if the situation worsens.  The quick and easy recipes in Cook the Pantry use mostly items from your pantry and freezer (along with some optional fresh produce, if you have it on hand). One of my favorite recipes from the book is the Artichoke Muffaleta Po Boys.  It’s the best of two popular New Orleans culinary icons joining forces to create the ultimate sandwich made with artichokes and a piquant olive relish. Here’s the recipe: Artichoke Muffaleta Po Boys Makes 2 servings Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. - 3 scallions, chopped - 1 garlic clove, crushed - 1/­­3 cup pickled vegetables, well-drained - 1/­­3 cup pimiento-stuffed green olives, well-drained - 1 tablespoon olive oil - 1 (14-ounce) can artichoke hearts, well-drained and halved - 1/­­2 teaspoon Cajun spice blend - 3 tablespoons Creole mustard - 3 tablespoons vegan mayonnaise - 2 small sub rolls - 1 cup shredded lettuce - 1 large tomato, thinly sliced - Pickled sliced jalape?os - Tabasco or other hot sauce, to serve 1. In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside. 2. Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side. 3. To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalape?os, and the artichokes. Serve at once with Tabasco. In case you don’t already own Cook the Pantry, below is a list of the 100 recipes in the book. Check it out — you don’t need to be quarantined to enjoy these easy and delicious recipes. Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less Soup, Stew, Chili Tortilla Soup Chipotle Corn Chowder White Beans and Greens Soup Hot and Sour Noodle Soup Black Bean Soup with a Whisper of Sherry Shiitake Happens Mushroom Soup Pretty Good Gumbo Minestrone Soup Curry-Spiced Pumpkin Bisque Creamy Peanut Soup Pantry Plus Gazpacho Vegetable Bricolage Everyones Favorite Black Bean Chili Red Bean Chili Moroccan-Spiced Vegetable Stew Chana Masala Bowls Salad Savvy Five-Minute Couscous Salad Amazing Technicolor Chickpea Salad Moroccan Couscous Salad Tabbouleh Salad Pantry Pasta Salad Hearts of Palm Ceviche Composed Marinated Vegetable Salad Pinto, Corn, and Red Pepper Salad Threes a Crowd Bean Salad White Bean Niçoise Salad Taco Salad with Corn and Black Bean Salsa Southwest Salmagundi Asian Noodle Salad with Peanut Dressing Zucchini Pasta Salad Suddenly Sushi Salad Asian Noodle Slaw Avocado Goddess Salad Three-Tomato Pasta Salad Sesame Soba Salad Sandwiches, Burgers, and Pizza Crab-Free Sandwiches Bean and Spinach Burritos Artichoke Muffaleta Po Boys BBQ Jack Sandwiches Homestyle Hash Burgers Black Bean and Walnut Burgers Samosadillas Artichoke Tartines Black Bean and Spinach Quesadillas Chunky Chickpea Sandwiches Texas Caviar Wraps Artichoke-Spinach Pizza Pizza Nicoise Black and White Pizza BBQ Chickpea Pizza Cheeseburger Pizza Jalapeno-Hummus Pizza Pinto Bean Nacho Pie Stovetop Suppers Hoppin John and Collards Paella from the Pantry Cheesy Grits and Greens with Smoky Mushrooms Polenta Fiesta Quick Quinoa Pilaf Asian-Style Vegetable Pancakes with Dipping Sauce Dinnertime Scramble Tofu and Broccoli Stir-Fry Layered Tortilla Skillet Lemongrass Jasmine Rice Greek Freekeh and Spinach with White Beans Pantry Bulgur Pilaf Tuscan Chickpea Fritatta Red Beans and Quinoa with Chipotle Queso Chickpea-Artichoke Cakes with Dill Aioli Black Bean Picadillo Jerk Tempeh with Coconut Quinoa Top Shelf Couscous Pilaf Pantry Pasta Plus Giardiniera Mac and Cheese Capellini with Palm-Heart Scampi Sauce Penne and Broccoli with Red Bell Pepper-Walnut Sauce Kitchen-Sink Capellini Ramen Fagiole Pasta Marinara Puttanesca in a Pinch Rotini with Creamy Pumpkin Sauce Penne with White Beans and Olivada Speedy Lasagna Rice Noodles with Spicy Peanut Sauce Spaghetti Lo-Mein Artichoke-Cannelini Pasta Manchurian Black Bean Noodles Sweet Treats Rawklava Easy as Chocolate Pie Peanutty Energy Balls Almond-Cranberry Haystacks Coconut Lime Drops No-Bake Oatmeal Cookies Bananas Foster Dessert Nachos No-Fuss Chocolate Fondue Stovetop Peach-Blueberry Crumble Ginger-Walnut Rum Balls Chocolate-Almond Truffles Pecan Pie Squares Mangos with Pistachios and Cranberries Fudgy Brownie Mug Pastry-Wrapped Chocolate and Walnut-Stuffed Dates The post In Case of Quarantine: Cook the Pantry appeared first on Robin Robertson.

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)

August 29 2019 Vegan Richa 

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)Besan and Chickpea flour are Not the same. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Read below for differences and where to use which flour. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Both have similar flavor and behavior but enough difference that a substitution can sometimes mess up a recipe. Pictured above, the top bowl has chickpea flour which is lighter, coarse and fluffy. Bottom bowl has Besan which is finer, smoother and hence more compact. WHAT IS THE DIFFERENCE BETWEEN BESAN AND CHICKPEA FLOUR? Besan and chickpea flour are not the same. Indian Besan, is the flour of brown chickpeas or chana dal (split brown chickpeas), or sometimes a mix of split chickpeas and split peas. It is a flour of a type chickpeas, so it can be labeled as chickpea flour. Chickpea flour is the flour of white chickpeas and is labelled as chickpea flour or garbanzo flour. Besan is usually much finer ground and needs much less water than chickpea flour. Chickpea flour if a coarse flour usually will need more water to make same consistency batter. On usage it will also yield a dryer result. They taste slightly different. Sometimes, you have to take these differences into account, when substituting one for the other in a recipe. In some recipes, subs work out just fine, while others need adjusting. They both taste a bit bitter when raw, so they are not a good candidate in raw flour recipes such as edible cookie dough. More Pictures of pulses, legumes and their names on this Page. As you can see from the pictures, Chana Dal is basically brown chickpeas that have been split and skin removed. This chana dal is made into a flour for besan. When the besan is of brown chickpeas with the skin, then that kala chana besan has a darker hue and earthier flavor. This besan is not used as commonly as regular chana dal besan.Continue reading: Difference between Besan and Chickpea Flour (Garbanzo Bean flour)The post Difference between Besan and Chickpea Flour (Garbanzo Bean flour) appeared first on Vegan Richa.

samosa chaat recipe | how to make samosa matar chaat recipe

March 7 2019 hebbar's kitchen 

samosa chaat recipe | how to make samosa matar chaat recipesamosa chaat recipe | how to make samosa matar chaat recipe with step by step photo and video recipe. chaat recipes are very common across india and are made with different locally available snacks. but then there are couple os chaat recipes which are common across india and has a huge fan base to it. one such popular chaat recipe is samosa chaat which can be made with any left over samosa or perhaps with freshly deep fried ones. The post samosa chaat recipe | how to make samosa matar chaat recipe appeared first on Hebbar's Kitchen.

fruit chaat recipe | how to make spiced fruit chaat masala recipe

October 14 2018 hebbar's kitchen 

fruit chaat recipe | how to make spiced fruit chaat masala recipefruit chaat recipe | how to make spiced fruit chaat masala recipe with step by step photo and video recipe. chaat recipes are very common across india and can be made with myriad ingredients. generally it is made with deep fried puris, samosa or kachoris served with toppings like sev and chutneys. but this is a unique sweet and savoury chaat recipe made with choice of finely chopped fruits. The post fruit chaat recipe | how to make spiced fruit chaat masala recipe appeared first on Hebbar's Kitchen.

Spicy Potato Curry

November 23 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Spicy Potato Curry Spicy Potato Curry is a flavorful side dish. This curry can be served with Roti, Paratha, Puri any way you serve, this taste delicious. - 2 Cup potatoes (boiled and roughly mashed) - 2 Tbsp oil (canola or vegetable) - 1 tsp ginger paste - 1 Tbsp coarsely ground coriander (dhania) - 2 tsp coarsely ground fennel seeds (saunf) - 1/­­2 tsp red chili powder - 1-1/­­2 tsp salt - 1 tsp mango powder (amchoor) - 1 Tbsp ginger (thinly sliced) - 1 Tbsp green chili (thinly sliced into rounds) - Heat the oil in a saucepan over medium heat. Add ginger paste, coriander, fennel seeds, and red chili powder, stir for about 1 minute - Add potatoes and salt mix with spices, lower the heat to low medium, let it cook for about 3 minutes stirring occasionally. - Add about 1-1/­­2 cups of water and mango powder stir and change the heat to medium high. As potatoes come to boil cover the pan and lower the heat to medium low and let it cook for about 4-5 minutes. - Adjust the water in gravy to your liking; gravy will thicken as it will cool. - Turn off the heat and add sliced ginger and green chilies and cover the pan. Serving Suggestions Serve Spicy Potato Curry with Samosa instead of chutney and let your guest says wow! I like to serve this over papdi, mathries, crackers, for that I like to keep gravy thick. The post Spicy Potato Curry appeared first on Manjula's Kitchen.

green chutney recipe | hari chutney | green chutney for chaat

August 9 2017 hebbar's kitchen 

green chutney recipe | hari chutney | green chutney for chaatgreen chutney recipe | hari chutney | green chutney for chaat with step by step photo and video recipe. basically a spicy condiment or sauce recipe, mainly prepared with green leafy vegetables which gives it a dark green colour and texture. typically it is used as a taste enhancer in street side chaat recipes, but it can also be served as side dish for deep fried snacks like samosa, kachori and even dhokas. Continue reading green chutney recipe | hari chutney | green chutney for chaat at Hebbar's Kitchen.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome 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! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway

May 17 2017 Golubka Kitchen 

Lime and Dill Rice with Pistachios from Vibrant India + Giveaway My first experience with South Indian fare was in Toronto, in a buzzing, cafeteria-style restaurant that looked like a food court in any American mall, but instead of fast food, the offering consisted of the most mind-blowing, bold-flavored South Indian dishes that weren’t like anything I’d ever tasted before. That ended up being one of the most memorable meals of my life. Since then, I’ve continued to seek out restaurants that specialized in South Indian cuisine, but rarely considered trying my hand at any of the dishes at home. Chitra Agrawal’s debut cookbook Vibrant India changed all of that for me. Chitra has spent years documenting her family’s traditionally vegetarian South Indian recipes on her blog, as well as adapting them to use the local, seasonal produce that she comes across in Brooklyn, where she lives. Her cookbook is a stunning collection of modern recipes, which honor her mother’s South Indian heritage, rooted in the ayurvedic tradition. The cookbook truly opens up a whole new world of cooking to those of us used to a more Western approach to food (and we are giving away a copy, see below :D ). In a her intro, Chitra explains the difference between North and South Indian cooking, and chances are, the Indian food you’ve tried likely originated in the North – think naan, samosas and curries. Cuisine from the South is generally characterized by the use of lentils, rice and specific spice mixtures in dishes like dosa and sambar – delicious stuff that doesn’t get nearly as much attention in the West. The book is filled with Chitra’s super comprehensive explanations of Indian cooking techniques like tempering spices, etc., which takes the intimidation factor out of the recipes. Turns out, making flavorful and authentically rooted South Indian dishes at home is totally doable. I’ve already made the Dosa, Lemony Lentil Soup, Banana, Coconut and Cardamom Ice Cream, as well as a few of the rices, and each one came out explosive in flavor, as well nourishing to the core. One of my favorite chapters turned out to be the Rice and Bread chapter, which offers a ton of ideas on preparing rice to be enjoyed as a main dish. Who would have thought that basmati rice could be so flavorful and substantial?! There are recipes for Lemon Peanut Rice, Fragrant Eggplant and Green Pepper Rice, Coconut Rice with Cashews, and Yogurt Rice with Pomegranate and Mint, but my favorite one of all turned out to be the Lime and Dill Rice with Pistachios, which I’m sharing here. Chitra talks about often getting a hefty bunch of dill from her farm share and not knowing what to do with the volume, which sparked the idea for this recipe that uses up plenty of dill. The result is rice so fragrant that it’s nothing short of heavenly. Chitra explains that she aims to achieve a balance of sweet, sour, bitter, spicy, and savory flavors in her recipes, which is what I mean when I describe her dishes as explosive, and that very much applies to this rice recipe as well. Other chapters within the book include Breakfast and Light Meals, Salads and Yogurts, Stir-Fries and Curries, Soups, Stews and Lentils, Festive Bites and Snacks,  Sweets and Drinks, Chutneys and Pickles – basically a ton of deliciousness packed into a beautiful cookbook. Well done, Chitra! In case you are wondering, the book does call for specialty Indian ingredients that you might not be able to find at your mainstream supermarket. However, if you enjoy cooking and learning about new ingredients, it’s SO worth seeking out a local Indian market in your area. I rely on our nearby Indian market for stocking up on ghee, fresh spices, rice and a variety of lentils, all at an affordable price. All the ingredients are also available online. Giveaway: To enter to win a copy of Vibrant India, leave a comment here letting us know if you would be interested in seeing weekly plant-based meal plans, complete with recipes and shopping lists as a new series on this site. We are thinking of starting up a conversation about meal prep, and would love to gauge your interest! The winner will be selected at random on Wednesday, May 24th. Lime and Dill Rice with Pistachios from Vibrant India   Print Serves: 4 Ingredients for the turmeric rice 1 cup basmati rice (makes about 4 cups cooked) ⅛ teaspoon turmeric powder for the lime and dill rice with pistachios 4 cups cooked turmeric rice 2 tablespoons mild-flavored oil such as canola (I used coconut) ½ teaspoon black mustard seeds pinch of asafetida (hing) powder 1 teaspoon chana dal 1 teaspoon urad dal 5 fresh curry leaves 1 dried red chile, broken in half 1 large shallot or ½ medium yellow onion - finely chopped small bunch of dill - tough stalks removed, chopped ½ to ¾ teaspoon salt 1 teaspoon sambar powder (optional) ¼ cup shelled pistachios - lightly toasted and coarsely chopped juice of half a lime (about 1½ tablespoons), plus more as needed serving options raita or plain yogurt hot pickle or Brooklyn Delhi (Chitras company!) achaar Instructions to make the turmeric rice Wash the rice in several changes of water until the water runs clear. Soak the rice in water, generously covered, for at least 30 minutes. Drain thoroughly, using a fine-mesh sieve. Place rice and 1¾ cups water in a medium saucepan. Mix in the turmeric powder. Place the saucepan over high heat and bring to a boil. Once the water is boiling, cover the saucepan and turn the heat to the lowest setting on your stove. Cook until the rice in tender and there is no water left in the pan, about 15 minutes. Turn off the heat. Remove the saucepan from the stove and leave it covered for 10 minutes, to allow the grains to separate. Fluff with a fork. to make the lime and dill rice with pistachios Coat the bottom of a wok (I used a large sauté pan w/­­ a lid) with the oil and place over medium heat. When the oil is hot and shimmering, add one black mustard seed. When the seed sizzles and pops, add the rest of the mustard seeds and asafetida. Keep a lid handy to cover the pan while the mustard seeds are popping. When the popping starts to subside (a few seconds), immediately add the chana dal and urad dal. Stir to coat with oil, and turn the heat to medium-low. Continue to stir the dals so they evenly roast, until they turn a reddish golden brown and smell nutty, less than a minute. Rub the curry leaves between you fingers a little to release their natural oils, and drop them and the dried red chile into the oil. Cover immediately, as moisture from the curry leaves will cause the oil to spatter. Then stir to evenly coat everything with oil, a few seconds. Add the shallot to the wok and fry over medium heat until softened, less than a minute. Add the dill, ¼ teaspoon of the salt, and a couple tablespoons of water. Turn the heat to medium-low, cover, and cook for 10 to 15 minutes. Stir from time to time. When cooked, the dill should be darker in color and not have as strong a flavor as raw dill. Add the sambar powder. Fry for another minute. Stir in the cooked rice and season with ¼ to ½ teaspoon salt. Stir-fry for 1 to 2 minutes. Mix in the pistachios, reserving a few for garnish. Turn off the heat. Stir in the lime juice and garnish with the reserved pistachios. Taste for salt and adjust as needed. Serve hot with yogurt and hot pickle. 3.5.3226 You might also like... Quick Blender Pancakes, Three Ways Summer Vegetable Saute Braised Leeks with Cauliflower White Bean Mash Kaffir Lime Mango Ice-Cream .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Lime and Dill Rice with Pistachios from Vibrant India + Giveaway appeared first on Golubka Kitchen.

cocktail samosa recipe | party samosa recipe with samosa sheets

March 25 2017 hebbar's kitchen 

cocktail samosa recipe | party samosa recipe with samosa sheetscocktail samosa recipe | party samosa recipe with samosa sheets with step by step photo and video recipe. traditionally samosas are prepared by stuffing aloo and peas in a plain flour or maida based roti which is then deep fried to crisp. however this recipe is a unconventional and prepared with sheets or rolls and the folded into a cone or triangular shaped pockets which is then later deep fried. Continue reading cocktail samosa recipe | party samosa recipe with samosa sheets at hebbar's kitchen.

The Scientific Secret to Happiness: More Fresh Fruits and Veggies

March 13 2017 Meatless Monday 

The Scientific Secret to Happiness: More Fresh Fruits and VeggiesMarch is National Nutrition Month. So each week this month, were highlighting how certain foods can help improve specific health conditions. This is the second article in the series. Please share with friends and family who may be interested. Its long been known that a diet rich in fresh fruits and vegetables is good for your physical health. Lower blood pressure and less risk of heart disease are among the many benefits. But did you know fruits and veggies can also be good for your mental health? Absolutely true. According to a recent study, higher consumption of fruit and vegetables may increase feelings of well-being, happiness and life satisfaction. In addition, the study participants who ate more fruits and vegetables tended to be more curious and more creative than those who didnt. There is a growing body of evidence suggesting that dietary patterns emphasizing fruits and vegetables may be linked to better psychological health.[i] A recent study found that higher fruit and vegetable consumption may increase well-being, curiosity and creativity, possibly related to micronutrients and carbohydrate composition.[ii] This is probably related to the fact you are giving your body and brain more healthy vitamins, minerals, phytochemicals and fiber, said Rebecca Ramsing, sr. program officer, Food Communities & Public Health Program at Johns Hopkins Center for a Livable Future. This conclusion is supported by a separate study that found growing evidence that suggests that eating more fruits and vegetables is linked to better psychological health. So which foods help you feel happier, more creative and brimming with curiosity? Well, for starters, try roasted carrots and other root vegetables, such as sweet potatoes, yams and squash. Also, fresh berries are highly recommended to lift your spirits - blueberries, raspberries, blackberries, take your pick! And to jump-start your good mood, weve got a special recipe thats sure to make you smile. Root Vegetable Samosas   References: [i]Rooney C, McKinley MC, Woodside JV. The potential role of fruit and vegetables in aspects of psychological well-being: A review of the literature and future directions. TheProceedings of the Nutrition Society. 2013; 72: 420-432. doi:10.1017/­­S0029665113003388 [ii] Conner TS, Brookie KL, Richardson AC, Polak MA. On carrots and curiosity: eating fruits and vegetables is associated with greater flourishing in daily life. Br J Health Psychol. 2015; 20(2):413-27. The post The Scientific Secret to Happiness: More Fresh Fruits and Veggies appeared first on Meatless Monday.

Blueberry Cheesecake Truffles

February 26 2017 Golubka Kitchen 

Blueberry Cheesecake Truffles These cheesecake truffles are another fun recipe I developed for Nuts.com. Chocolate truffles full of healthful ingredients are everywhere these days, but that’s not so much the case with white chocolate, since it is admittedly more difficult to reinvent into a high-vibe and wholesome treat. It is possible, though, and the two ingredients perfect for the job are coconut and cacao butters, both of which happen to be really good for you, loaded with healthy fats and all. If you’ve never heard of coconut butter before, it’s a product made of the entire contents of the coconut – meat and oil – and you will most likely be amazed by how rich and delicious it is upon your first taste. I love having a jar of it in the kitchen, and since a little of the butter goes a long way, the jar lasts a pretty long time, while I add it to desserts, hot drinks, porridges, smoothies, and even slather it on toast. Cacao butter is another entirely natural ingredient that’s amazingly luxurious, so it goes without saying that these vegan cheesecake truffles are as decadent as they get. The sweetness comes from your choice of maple syrup or honey, and the characteristic, tart cheesecake flavor is brought out with the addition of fresh lemon juice and zest. The texture is soft, airy and very cheesecake-like –  you could technically eat these truffles with a fork if you wanted, but I recommend biting. Indulging in these feels good, since all the ingredients are real foods, which is not generally the case with white chocolate truffles. There are some links below, a lot of really good ones this week. Enjoy your Sunday! Chef’s Table Season 3 – the 1st episode with Jeong Kwan, a Buddhist nun recognized for her temple food cooking by chefs around the world, blew me away. The Woman Behind Martin Margiela Nigel Slater Quotes – a twitter account that makes me smile, highlighting some of Slater’s finest quotes like ‘Cooking has always been the cheapest therapy in town,’ ‘I swear I can hear the courgettes growing,’  ‘You could measure my life in fishcakes,’ and ‘Ginger swings both ways.’ Inside Sarah Britton’s Kitchen The True Hard Work of Love and Relationships – Alain de Botton interviewed on the On Being podcast Caren Motika and Adam McPherson’s Home – in love with the photos (and the house) I Work From Home – made me laugh Vegan Samosa Shepherd’s Pie – YUM Follow this link to get the recipe for the Blueberry Cheesecake Truffles :) You might also like... Sweet Dukkah Cigars Raw Ginger and Lemon Pyramid Cakes Taco Collard Green Rolls Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Blueberry Cheesecake Truffles appeared first on Golubka Kitchen.

Taco Samosa

January 26 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Taco Samosa This exciting recipe for Taco Samosa is exactly what it sounds like – a twist to the traditional Samosa. Taco Samosas are delicious and savory with the perfect crisp. When I had my family do the initial taste test, the reaction was WOW! These Taco Samosas should be in your must try list. Not only are they delicious, but will be the conversation piece for your next get together. One thing good about these Samosas is that you can prepare them in advance and simply assemble before serving. This recipe will make 8 Taco Samosas. For Shell - 1 cup all-purpose flour (plain flour, maida) - 1/­­4 cup fine sooji (semolina) - 1/­­4 tsp salt - 1 1/­­2 Tbsp oil - 1/­­3 cup lukewarm water for the Filling - 2 cups Potatoes (boiled, peeled and chopped into very small cubes) - 1/­­2 cup green peas (I am using frozen green peas) - 2 Tbsp oil (canola or vegetable oil) - 1/­­2 tsp cumin seeds - 1 tsp coriander powder - 1/­­4 tsp red chili powder - 1/­­4 tsp garam masala - 1 tsp mango powder (amchur) - 1 tsp salt - 2 Tbsp green chilies (chopped, adjust to taste) - Oil to Fry For Serving - 1/­­4 cup cilantro chutney - 1/­­4 cup tamarind chutney Making the Dough - Mix the flour, sooji, salt, and oil add water as needed to make a firm dough. -  knead the dough for about 1 minutes to make the dough smooth and pliable. -  Let the dough sit for at least 15 minutes . Making the Filling - Heat the oil in a frying pan on medium 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 green peas stir-fry for about 2 minutes . -  Add all the other ingredients, potatoes, coriander powder, red chili powder, garam masala, mango powder, salt and green chili. Stir-fry for about 2 minutes , potato filling should be moist not very dry. Making Taco Shells - Knead the dough for few seconds. Divide the dough into 8 equal parts, and roll them into balls. - Roll each dough ball into about 4-inch diameter. Prick each rolled up Taco with a fork in several places both sides, this will prevent Taco from puffing and make them crisp. - Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly. - Place one rolled Taco in the frying pan and press with a skimmer, turn and fold in half. Doing this it will become taco shape. Do not press, between the fold there should be space to fill the potatoes filling. Gently do the next one same way do not over crowd the frying pan. Fry them until light golden brown on both sides. This should take about 2-3 minutes . Take the Taco out and place them on paper towels to absorb the excess oil. Repeat the process for remaining Taco. - You can prepare the taco shells in advance and store them in air tight container. Assembling the Tacos -  Fill the taco shell with potato filling (filling should be hot) and drizzle with chutney. Suggestions Taco Samosa you can prepare in advance and assemble before serving. Taco shells should be good for two weeks or more. Potato filling also can be refrigerated for 3-4 days just heat the filling before serving. Chutneys I always have ready. The post Taco Samosa appeared first on Manjula's Kitchen.

Enjoying the Holidays with Family!

December 28 2016 Manjula's kitchen 

Enjoying the Holidays with Family!This holiday season was so special as I got to spend quality time with family. On Christmas Day, my family and I enjoyed a great dinner. When my grandchildren get together, there is so much life and energy in the house. They run and shout and know that they can do anything they want! Of course, they are always careful not to break or misplace anything! I like to think of my house as a play house for the grandchildren. The adults are usually engrossed in lighthearted fun conversation in one room while the grandchildren run about the house. Sometimes I feel we spend more time talking than indulging in food! But of course, a family celebration in my house is not complete without tasty food. This year I experimented with two new appetizers and both were considered a hit by my family. The appetizers were Taco Samosas and Corn Chaat. We then enjoyed crispy and delicious homemade cheese, cabbage and vegetable pizzas. For dessert, we enjoyed crisp waffles topped with vanilla ice cream and strawberries; followed by soothing tea made by husband, Alex. Here are some photos of some of the dishes. The recipes for the below will be posted soon! I hope you all have a very happy and healthy New Year! The post Enjoying the Holidays with Family! appeared first on Manjula's Kitchen.

samosa recipe | how to make samosa | aloo samosa

February 22 2019 hebbar's kitchen 

samosa recipe | how to make samosa | aloo samosasamosa recipe | samosa banane ki vidhi | samosa banane ka tarika | aloo samosa with step by step photo and video recipe. there are myriad deep fried snack recipes across indian cuisine, but samosa is an undisputed king of it. there are different types or extension recipe to the traditional potato stuffed samosa. but this recipe post sticks back to the traditional punjabi aloo stuffed deep fried samosa recipe. The post samosa recipe | how to make samosa | aloo samosa appeared first on Hebbar's Kitchen.

Best Vegan Restaurants – San Diego

September 25 2018 VegKitchen 

Best Vegan Restaurants – San Diego Whether youre local or new to San Diego, youve already heard great things about the citys food scene. Dining out in San Diego means that you can experience authentic cuisines from all around the world. The citys restaurants, pizzerias, and wineries are well-known throughout the country, but what can you expect if youre looking for an all-vegan meal? 12 of the Best Vegan Restaurants in San Diego, CA The good news is that San Diego offers an extensive selection of vegan options. However, its easy to get overwhelmed by all the possible choices. Here is a taster of some of the best vegan restaurants San Diego has to offer. 1. Sattvik Foods Located on Miramar Road, Sattvik Foods is a welcoming café that also offers pickup options. This restaurant offers a delicious fusion of African and Asian cuisine. The chef takes inspiration from his own Kenyan culinary heritage, as well as the Sattvik diet that originated in Ayurvedic tradition. The café offers a healthful weekly menu that features rice dishes, dal, and fresh vegetables of many different kinds. You can also sample the samosas and other Indian fast food options. Additionally, there are delicious drinks to choose from, including masala […] The post Best Vegan Restaurants – San Diego appeared first on VegKitchen.

Vegan In Bangladesh

October 10 2017 Happy Cow veggie blog 

Unfortunately, there is no magic word in Bangladesh to easily describe your dietary preferences. It is very difficult for a Bangladeshi person to understand that you do not want any meat. At least, this was my experience while trying to eat vegan food in Bangladesh. In Bangladesh, everything vegetarian will most likely be vegan too. They never use Ghee, since vegetable oil is way cheaper. This is especially true for street food–places will use mustard or corn oil. The kitchen of Bangladesh is very Indian-inspired. But where India is the master of vegetarian food, Bangladesh has a whole other (meat) culture. One important thing to keep in mind is that there will always be traces of meat in your food. Meat will typically be fried in the same oil as veggie dishes, or your vegan food will be served with the same spoon used for meat dishes. Because of this, I had a bone or two mixed into my vegan dishes. Yuk. The few times this happened, I gave away my food to a person on the street in need. Singharas and samosas are mostly vegan, but dont trust the ones filled with onions! Sometimes I would repeat 15 times: NO MEAT! […] The post Vegan In Bangladesh appeared first on The Veggie Blog.

Berry Kombucha Float

July 9 2017 Golubka Kitchen 

Berry Kombucha Float A confession – I’ve never actually tried a classic root beer float, but if it’s anything like this kombucha float, I’m all in. It’s a recent discovery for me, and the absolute favorite, quick treat of the season in our household. I’ve been making my own kombucha for years, but took a very long break from the booch production recently, because of all the chaos that came with the kitchen renovations. I finally got the scoby and starter back in shape, and have been infusing my kombucha with strawberries, raspberries and basil for a summery flair. I thought a berry kombucha would make for a nice, probiotic alternative to root beer and decided to drop a few scoops of my favorite vanilla ice cream into a glass of it to see what happens. That first sip was so good that I had to take a quiet moment to myself and take the float down to the pool to enjoy it in the sun. The contrast of the bubbly sharpness of the kombucha and the smooth creaminess of the ice cream is heavenly. The berries and basil contribute their fresh, sunny notes, and I could imagine infusing this treat with all kinds of other fruit and berries. If you aren’t into making your own kombucha, you can just buy it (already flavored) for an express version of the float :) Lots of great weekend links below, enjoy your Sunday! 16 Personalities – this nicely designed personality test was so fun to take and the results were pretty accurate (Anya is a ‘Mediator’ /­­ Masha is an ‘Architect’) The Savvy Cook – Izzy Hossack’s new budget vegetarian cookbook looks amazing Stasher Reusable Food Bags – I use ziplock bags a whole lot, and even though I tend to reuse them a few times, I don’t feel great about storing my food in plastic, not to mention eventually throwing the plastic away. Putting an end to that with these reusable, food grade silicone storage bags that are freezer/­­dishwasher safe. Self Care: Routines for Busy People – an interview with the founders of CAP Beauty The Vegan Argument (Made by a Non-Vegan) Sans Ceuticals Journal – even though I’ve never tried this brand’s products, I love the interviews and recipes over at their journal. Pyramid Crudité – tempted to cut all of my veggies this way from now on :p Raspberry Tomato Yogurt Pops?! – what a great idea Loungewear Dress – I want one in every color A Quick Interview With Me on The Plus Berry Kombucha Float   Print Serves: 2 Ingredients handful of mixed organic strawberries and raspberries, plus more for serving - sliced for strawberries handful of basil leaves - rubbed between your hands to bruise 3-4 cups plain kombucha a few scoops of vanilla ice cream (I used Coconut Bliss non-dairy) Instructions Place the berries and basil in a bottle or jar and muddle with the back of wooden spoon. Add the kombucha, cover and place in the refrigerator for about 24 hours. Distribute the kombucha between two glasses and drop a few ice-cream scoops inside each glass. Add more berries, if desired, and enjoy immediately. If using store-bought flavored kombucha, distribute the berries and basil between two glasses and muddle with the back of a wooden spoon. Add the chilled kombucha to the glasses and drop a few ice-cream scoops inside each glass. Enjoy right away. 3.5.3226 You might also like... Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Double Chocolate Layer Cake and a Giveaway .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Berry Kombucha Float appeared first on Golubka Kitchen.

bread samosa recipe | how to make bread samosa | easy samosa recipe

June 22 2017 hebbar's kitchen 

bread samosa recipe | how to make bread samosa | easy samosa recipebread samosa recipe | how to make bread samosa | easy samosa recipe with step by step photo and video recipe. ideally the samosas are prepared with thin samosa sheets or with all purpose dough. however this recipe of bread samosa is prepared with left over sandwich bread bread slices and filled with potato stuffing. it is easy and quick snack to satify the cravings for samosa recipe without much hassle. Continue reading bread samosa recipe | how to make bread samosa | easy samosa recipe at Hebbar's Kitchen.

Spiced Smashed Potatoes with Mustard Ginger Tempering

April 26 2017 Vegan Richa 

Spiced Smashed Potatoes with Mustard Ginger TemperingIndian Spiced Smashed Potatoes with Mustard Ginger Tempering. Bonda like Samosa is a spiced potato snack. These smashed potatoes are topped with Bonda style tempering of ginger, chile, turmeric and mustard seeds. Vegan Gluten-free Recipe.  There are many many ways potatoes are used in Indian cuisine especially for snack options. Samosa is one of the popular snack. Bondas, Vada pav, Cutlets, patties, stuffed potato balls, mashed potato and chutney sandwiches, dabeli, masala pav, many chaat options and on and on. Most use long processes and often are deep fried. These Baked Smashed potatoes need just about 20 minutes active time and no frying! All the flavors, less work and a great looking dish! Bonda (mashed potato fritters) are somewhat like samosas. They are bites of mashed potatoes that have been spiced with a tempering /­­tadka of mustard, ginger, turmeric & chile. The potatoes are rolled into bite size balls which are dipped in chickpea flour batter and fried (generally gluten-free if the restaurants use only chickpea flour). You can find a recipe for Baked Aloo bonda in my Indian Kitchen book.  I use the Bonda tempering as a dressing on these smashed potatoes. Depending on the spices used, these would be Bonda Smashed potatoes or Samosa smashed potatoes or just Indian Smashed potatoes. Love potatoes? Love Samosas or other Indian spiced snacks? Then make these addictive Crispy Spiced Smashed Potatoes! Serve these with a dash of lemon juice or with Mint Chutney or Tamarind Chutney.  Continue reading: Spiced Smashed Potatoes with Mustard Ginger TemperingThe post Spiced Smashed Potatoes with Mustard Ginger Tempering appeared first on Vegan Richa.

Quick Blender Pancakes, Three Ways

March 22 2017 Golubka Kitchen 

Quick Blender Pancakes, Three WaysThis post was created in partnership with Revol. So excited to share this recent discovery with you today. If you follow us on instagram, you may have seen me posting an abnormal number of pancake photos recently. That would be because Ive been cooking some variation of blender pancakes almost every morning for the past couple of weeks. Seriously obsessed. Blender pancakes start out with whole grains instead of flour, which get soaked overnight in purified water. Soaking not only softens the grains and makes them more blend-able, but also awakens the life within each individual grain and rids them of phytic acid, making them more bioavailable and easier to digest. You could use a number of grains here, but I find raw buckwheat to be the perfect neutral base. Buckwheat is also incredibly nutritious, and is actually not a grain at all, but a fruit/­­berry of the buckwheat plant (related to rhubarb!). In the morning, simply combine your soaked grains with a liquid and other add-ins in a blender, whirl everything into a smooth batter and you are ready to fry up your pancakes. Its all super quick, easy and so tasty, and there is a lot of room to get creative, too. The whole process kind of reminds me of making a smoothie because the flavor combo possibilities are endless, and because you can just throw a bunch of ingredients into the blender and expect totally delicious results (almost) every time. I offer three of my favorite flavor combinations here, two sweet and one savory. The orange, sweet potato pancakes are subtly sweetened with maple syrup and jazzed up with spices. They are hearty, warming, and very kid-friendly. The green ones are flavored with matcha and studded with sesame seeds that add tiny pops of crunch throughout. Matcha is the star in this variation, youll be able to taste its lovely, grassy and sweet notes very well. The pink, savory pancakes, combine beet with spices, ginger and greens, making them a great option for those who favor a non-sugary breakfast. I love them with our avocado mayo, but you can employ pretty much any one of your favorite, creamy sauces as an accompaniment. Whichever variation you try, you will love how easily they come together and how forgiving the recipes are in terms of add-ins. I know by now youve noticed the beautiful plates/­­cups /­­enamel board in the photos. They are from Revol, a French cookware and bakeware brand with a newly launched website. They sent me a few items of my choice from their Color Lab and Crumple collections, and I was blown away by the quality of their wares. The half-glazed dinner plates are handmade in France and feel incredibly sturdy. They stack up perfectly when you store them in the cupboard and are just a true pleasure to eat off of. I couldnt resist the pink crumple cups because they are adorable, and because I was missing vessels of that size in my kitchen. They are the ideal size for espresso or cappuccino, if thats your thing, but I will be using them for my occasional morning ginger-turmeric shots. The little cheese plate/­­presentation board is hand-dipped in enamel, and will make for a perfect snack board at any get-together. All the pieces are refined and minimal, yet they still feel warm and welcoming, and you can definitely sense the hand in all of them. Everything is oven and dishwasher safe, too, so there’s a perfect balance of beauty and utility. Spiced Sweet Potato Blender Pancakes   Print Serves: about 12 pancakes Ingredients 1 medium sweet potato coconut oil for roasting sweet potato and frying ¾ cup raw buckwheat groats - soaked in purified water overnight 1 tablespoon sesame tahini or other nut/­­seed butter 1 cup almond milk or water 1 teaspoon apple cider vinegar ½ teaspoon baking powder pinch of sea salt 1 teaspoon cinnamon ¼ teaspoon ground nutmeg 4 cardamom pods - green shells removed (optional) ½ teaspoon ground ginger (optional) 1 tablespoon maple syrup, plus more for serving 1 tablespoon ground flax or chia seeds (optional) 2 tablespoons hemp seeds (optional) Instructions Preheat oven to 400°F (200° C). Prick the sweet potato with a fork several times and place it on a parchment paper-covered baking tray. Roast for 40-50 minutes or until tender throughout. Let cool, then peel. Alternatively, peel the sweet potato and roughly chop it into cubes. Place onto a parchment paper-covered baking tray and roast for 30-40 minutes, until tender. Mash the sweet potato pieces a bit with a fork when you are measuring out 1 cup of the flesh in the next step. Drain the buckwheat over a colander and rinse very well. Combine it with 1 cup sweet potato flesh, sesame tahini, almond milk/­­water, apple cider vinegar, baking powder, salt, spices and maple syrup in an upright blender, and blend until smooth. Add flax/­­chia and hemp seeds, if using, pulse to combine. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with fresh fruit, maple syrup/­­honey, yogurt and/­­or cacao nibs. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers. 3.5.3226 Matcha Sesame Blender Pancakes   Print Serves: about 8 pancakes Ingredients ½ cup raw buckwheat groats - soaked in purified water overnight ½ cup almond milk or water 1 teaspoon matcha powder 1-2 tablespoons maple syrup, plus more for serving 1 tablespoon sesame seeds (I used black) Instructions Drain the buckwheat over a colander and rinse very well. Combine it with almond milk/­­water, matcha, and maple syrup in an upright blender, and blend until smooth. Add sesame seeds and pulse on low to mix the seeds into the batter. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 more minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with more sesame seeds, coconut flakes, fresh fruit, maple syrup/­­honey, yogurt, etc. These pancakes are best eaten fresh, but you can also reheat them on low temperature in the oven or toaster, in case you have leftovers. 3.5.3226 Savory Beet Blender Pancakes   Print Serves: about 9 pancakes Ingredients ½ cup raw buckwheat groats - soaked in purified water overnight ½ cup whole sorghum groats or more buckwheat/­­barley/­­quinoa etc. - soaked in purified water overnight ½ small cooked beet 1 tablespoon sesame tahini ½ cup water 1 teaspoon apple cider vinegar 1 teaspoon tamari or more to taste ½-inch piece ginger ¼ teaspoon baking powder 1 teaspoon smoked paprika ½ teaspoon cumin ⅛ teaspoon red pepper flakes 1 tablespoon chia or flax seeds (optional) 1 tablespoon nutritional yeast (optional) 1 tablespoon dulse (optional) large handful chopped spinach/­­kale leaves or small handful sliced scallions avocado mayo - for serving (optional) Instructions Drain and rinse the buckwheat and sorghum very well. Combine the grains with the beet, sesame tahini, water, apple cider vinegar, tamari, ginger, baking powder, smoked paprika, cumin, red pepper flakes, and chia/­­flax, nutritional yeast, dulse, if using, in an upright blender and blend until smooth. Add chopped spinach/­­kale/­­scallions and pulse to mix in. Warm ½ tablespoon of coconut oil in a medium non-stick frying pan over medium heat. The pan should be very hot, but not smoking. Pour ¼ cup of the batter per pancake into the pan and spread each one out slightly with the back of a spoon, into roughly a 4-inch pancake. Fry as many pancakes as the pan can hold, I did 3 at a time. Fry until the edges turn dry and bubbly, for at least 2 minutes, flip and cook for 1-2 minutes, until the underside is golden brown. Continue with the rest of the batter, keeping the cooked pancakes covered and warm. You should not need to add any more oil, and you may need to lower the heat a bit once youve fried up your first batch to keep the pan from smoking. Enjoy right away with avocado mayo/­­plain yogurt/­­any sauce of choice and more sliced scallions. 3.5.3226 You might also like... Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Raw Greenylicious Herb Soup and BBQ Grissini by Earthsprout Kaffir Lime Mango Ice-Cream .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Quick Blender Pancakes, Three Ways appeared first on Golubka Kitchen.

Holi Hai!

March 9 2017 Manjula's kitchen 

Holi Hai!Holi is a very special holiday.  It is the one holiday that everyone I know gets together.  In India, all social restrictions and gaps are forgotten as people of different backgrounds celebrate together.  A bonfire is typically prepared the night before Holi. The next day family, friends, and neighbors play together with specially prepared colored powders. These powders are called Gulal and colored water is playfully splashed on each other as well. I love the spirit of the Holi as it brings back a lot of fun memories from my childhood. This year Holi is on Monday, March 13th.  We will get together and celebrate with friends and family for sure. We celebrate Holi at home a little differently and play with colorful silk flower petals instead of Gulal. It’s easier to use soft petals when you are playing inside the house! My grandchildren, of course, enjoying playing Holi with colorful gulal and water! Celebrating Holi is fun, but we need delicious food to accompany the celebrations!  This year we will be doing a pot luck dinner with our friends.  The theme is “street foods”. Everyone will bring their favorite “street food” to enjoy.   I am beginning my preparations as we speak! Unless the house is full of the sweet aromas from the dishes you cook, it doesnt feel like Holi. This year’s menu will be: Thandai Carrot Khanji, (these are special Holi drink) coming soon Samosa Dahi vada Chole Kulcha Pani Puri Papdi Chaat and for dessert: Rasgulla Meethi Mathri Alex (my husband) wants me make a special easy-to-eat salad using cucumbers, carrots, bell pepper, tomatoes and cottage cheese. I will post more picture after Holi. I hope you enjoy Holi this year.  Enjoy this colorful festival and take out your water gun. HAPPY HOLI! The post Holi Hai! appeared first on Manjula's Kitchen.

3 Favorite Quick Treats

February 21 2017 Green Kitchen Stories 

3 Favorite Quick Treats Our daughter’s school teacher sent along a pale blue little text book for her to draw and write in during our recent trip to Cape Town. Considering that Elsa’s previous writing experiences mostly consisted of scribbling random letters from the alphabet and signing her drawings (often reversed), we honestly didn’t expect this journal to be anything more than a sketch book. But to our surprise, she filled the pages with both drawings and sentences about her days. She is no Donna Tartt just yet. Her letters look a little wonky, she spells words exactly as they sound and writes without space between (so it all looks like a long hashtag): weesaasharkindeseetodey. But regardless of how much or little that happened each day, she found something to write about, she tried her best to get the spelling right and she filled that book with memories. The connection I am trying to make here is that this blog is Luise’s and my journal. And we have been bad at filling it lately - with memories and recipes. Ever since the children outnumbered us, it has been difficult to write. Not only due to lack of time and sleep, but we’ve also been looking for meaning, relevance and motivation. We have been doing this for more than seven years now and I have personally come to a point where I want everything to be so damn perfect every time that I often get stuck in this circle of “this is not good enough”. But seeing Elsa’s journal made me realise that we don’t always need the grandest of recipes or ideas. Sometimes a simple 5-minute snack or treat can be good enough. Okay, I don’t really think one snack is good enough. So we are actually sharing three today! These recipes are all great options when you need a late afternoon pick-me-up, a post workout treat or simple Tuesday dessert. Although different in their execution, they can all be made in a breeze and all of them also happen to include tahini. If you haven’t tried tahini with sweet flavours before, consider this your lucky day. It’s the bombest flavour combo! First up, easy but epic stuffed dates. I shared these stuffed dates on instagram a few weeks ago, calling them ugly delicious. Although a lot of people seemed to think that they weren’t ugly, I still argue that this isn’t a very glamorous dish. Frozen raspberries, grated ginger and tahini, mashed into soft dates is preferably something that is enjoyed under dim light in front of a tv series. Unhulled tahini is excellent for this dish because of it’s richer tones. And if you’ve got a dark chocolate bar (70-80%) lying around, you can break it up and cram small pieces of chocolate into the date along with the other ingredients. It’s probably the quickest and easiest sweet firework your mouth will ever experience. Tahini & Raspberry Stuffed Dates Makes 10 10 soft dates 1 tsp fresh ginger 3 tbsp tahini (preferably unhulled), almond butter or nut butter of choice 20 fresh or frozen raspberries a handful desiccated coconut dark chocolate (optional) Open up all the dates, discard the stones and place the dates on a plate. Grate the ginger over the dates and then fill them with approx 1/­­2-1 tsp tahini per date and two slightly mashed raspberries (and a small piece of chocolate, if using). Top with a scattering of desiccated coconut. Indulge. We obviously think smoothies are the ultimate quick treat, having written a whole book about them. They are easy to make, easy to improvise and easy to like. This recipe is not from the book but it combines many of our favorite smoothie ingredients mentioned in the book into one master smoothie which we often make in family size and portion out in mini bottles. Berries are always great in smoothies being low on sugar and high on freshness. Avocado and banana makes it exceptionally creamy. Dates add a caramel tone and cardamom, ginger and tahini blasts the flavours. Depending on the tartness of your berries, a squeeze of lime or lemon can also be good in this. Berry & Tahini Smoothie 2 large glasses 1 banana 1/­­2 avocado 2-3 soft dates 1 tsp freshly ground cardamom 1 tsp fresh ginger 1 tbsp tahini 1 cup /­­ 150 g frozen raspberries and blackberries 1 cup oat milk or other plant milk Add all ingredients to a blender and mix on high speed until smooth. Taste and adjust the flavour, add more ginger, tahini or cardamom if needed. Add more milk if it feels too thick. Pour into two large glasses or bottles and enjoy right away or store in the fridge with a lid on. On a recent car ride from Copenhagen to Stockholm, Luise picked up a snack pack of cottage cheese with topping. It is not something we often buy but it tasted pretty good and we started talking about making our own version of it, adding lots of crunch and more freshness along with the sweetness. We have combined cottage cheese with yogurt here to make it more creamy, fluffy, tangy and rich in protein  and this has become one of our favorite post workout meals lately. We serve it with chopped apples, an easy crunchy topping of toasted buckwheat groats and nuts and top it all with a delicious syrup made of honey, fresh ginger, cardamom and tahini. The syrup should taste quite strong of ginger to contrast the cheese and it’s really what makes this dish special, but if you are not a fan of ginger, use the lesser amount. If you’ve got a jar of our Ginger & Turmeric Honey Bomb at home, that can be used instead.   Cottage Cheese with Apple, Ginger Honey and Crunch Serves 2 (hungry people) or 4 (as a snack) 1/­­4 cup /­­ 50 g buckwheat groats 1/­­4 cup /­­ 35 g hazelnuts, roughly chopped 1/­­2 tsp sea salt 1 cup /­­ 250 g cottage cheese 1/­­2 cup /­­ 125 ml plain thick yogurt (turkish or greek style yogurt) 1 large apple 1 1/­­2-2 tbsp honey 1 tbsp tahini 1/­­2-1 tsp freshly grated ginger 1/­­2 tsp ground cardamom Dry toast buckwheat groats, hazelnuts and salt in a skillet or sauce pan on medium heat for approx 10 minutes, stir every now and then. While its toasting, divide the cottage cheese on two plates or four bowls. Discard the core from the apple and chop it in roughly 1/­­2 inch /­­ 1 cm pieces. Scatter the apple pieces over the cottage cheese. When the buckwheat and nuts smell fragrant and look golden, turn off the heat and scatter it over the cottage cheese and apple. Without rinsing the skillet/­­saucepan, use the after-heat in the pan to stir together tahini, honey, ginger and cardamom - it only need a little heat to combine easily. Drizzle generously over the two plates and finish with a sprinkle of cinnamon. Dive in!

New Year, New Beginning!

January 10 2017 Manjula's kitchen 

New Year, New Beginning!Happy New Year! Theres so much to look forward to in 2017 and I hope that I can continue to bring, for myself and for you, joy and excitement in sharing new cooking experiences. In 2017 I would like to focus more on semi-homemade dishes.  I realize more and more, we are all so very busy with so many things to do.  Weve all heard of time management but how many of us put it into practice?  Have you heard the expression, Work smarter not harder?  Pardon the pun from a cooking columnist, but that is food for thought! There are many of us who could use some shortcuts and smart suggestions to help us out in our quest for flavorful, healthy meals and less time in the kitchen. I and my friends are aging.  I dont feel good saying we are getting old so I say we are aging. Many of us still enjoy entertaining friends and family, but I must admit it is becoming difficult. I have seen that the younger generation is too busy to spend too much time in the kitchen. Nor should they! I am speaking with a voice of experience.  I am the mother of two boys.  Now I have eight kids - my sons and their wonderful wives, and four absolutely adorable grandchildren.   They bring me such pleasure and joy.  I am blessed with such a loving family and fortunate to have many good friends. Back to the original topic of the younger generation –  life has become more demanding for younger families and their expectations for themselves has increased. For example, I’ve noticed now that parents of elementary school kids are already planning for their college admissions and wondering how they should prepare their children for so much competition. Parents are active and running with their kids. However, they still want their family to eat healthy. With that said, I have decided to blog and post video recipes that cater to families with young kids.  Many people ask me how they can effectively put a meal on the table in a short time. How and what dishes can we freeze or what can we refrigerate for a longer time?  How can we manage our time in the most effective manner?  I will be blogging about this and more!  These are my thoughts for 2017 and I am always open to more suggestions. Here’s to a great start of 2017! The post New Year, New Beginning! appeared first on Manjula's Kitchen.

Masala Street: A Fresh Dining Concept

December 19 2016 Manjula's kitchen 

Masala Street: A Fresh Dining Concept I typically don’t do restaurant reviews but with this new Indian restaurant, Masala Street, here in San Diego, I simply had to! I recently had a great evening out with my family – both sons and their families, along with my daughter-in-law’s mother, who is visiting from Jaipur, India. We decided to try out the latest hot spot, Masala Street in the beach front La Jolla area. The whole experience was wonderful – the ambiance, food, top-notch service and especially the exquisite food presentation. The chef had really gone out of his way to please everyone. My family has many food restrictions – vegetarian, vegan dairy free, some don’t eat peppers, and my husband and I don’t eat onions and garlic. Others in my family love hot and spicy food. With all these restrictions, I was not expecting the food to meet our expectations. I was happily surprised that the restaurant was more than willing to accommodate all of our requests! Yes, I am talking about Chef Saransh and his wife Megha Oberoi! Chef Saransh explained that his unique menu is based on simple Indian street food with a California twist. These are few dishes we all really enjoyed: Starters - Quinoa Chaat, was really unique and delicious - Tacosa (which is a crunchy combinations of a Samosa and Taco) - Kursi Chaat, (Papdi chaat served over mango roll ups – the presentation is to die for!) Entrées - Spinach with chole (This was a delicious vegan dish prepared especially for us!) - Khatte Aloo Baingan, and Dal Tadka Desserts - Mango Kufi - Tira Gulla. - I loved both of these desserts. The menu options are endless! This is the restaurant I highly recommend. If you are in San Diego check it out: Masala Street 915 Pearl St. La Jolla, CA 92037 The post Masala Street: A Fresh Dining Concept appeared first on Manjula's Kitchen.


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