semolina - vegetarian recipes

Try it! You will enjoy it!

Kadhi pakora recipe | punjabi kadhi recipe | recipe for kadhi pakoda

Curry Popcorn and Nuts

Kayi holige recipe | naariyal puran poli | kayi obbattu | coconut poli

Marinated White Bean Salad










semolina vegetarian recipes

suji ka pizza recipe on tawa | rava pizza | semolina pizza | sooji pizza

May 22 2020 hebbar's kitchen 

suji ka pizza recipe on tawa | rava pizza | semolina pizza | sooji pizzasuji ka pizza recipe | rava pizza | semolina pizza | sooji pizza with step by step photo and video recipe. pizza recipes are very popular these days across india, especially with younger audience. however there are numerous concerns about the health aspects as it is mainly made with plain flour which in turn may indigestion issues. to solve these issues, there is an healthy alternative made with semolina or sooji dough known as rava pizza recipe. The post suji ka pizza recipe on tawa | rava pizza | semolina pizza | sooji pizza appeared first on Hebbar's Kitchen.

Rava Uttapam (Instant Sooji Uttapam)

April 13 2020 Manjula's kitchen 

Rava Uttapam (Instant Sooji Uttapam) (adsbygoogle = window.adsbygoogle || []).push({}); Print Rava Uttapam (Instant Sooji Uttapam) I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages. Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes. I have many related recipes on my website like Masala Idli, Idli Manchurian. This recipe will serve 4. Course Breakfast, Snack Cuisine Indian Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe Prep Time 20 minutes Cook Time 10 minutes Servings 4 people Ingredients1 cup sooji coarse, semolina 1/­­2 cup yogurt curd, dahai 1/­­2 cup cabbage finely chopped 1 cup bell pepper finely chopped (capsicum, shimala mirch) 1 cup tomatoes finely chopped, remove the seeds 1 Tbsp cilantro finely chopped 1 Tbsp green chili finely chopped 2 tsp ginger shredded, adrak 1 tsp salt 1 tsp ENO fruit salt For Seasoning1 Tbsp oil 1/­­4 tsp cumin seeds jeera 1/­­4 tsp mustard seeds rai Also need2 Tbsp oil to cooking InstructionsIn a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter. In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes. Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming. Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter. Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat. Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor. NotesServing suggestions - You can serve the Rava Uttapam with sambar, coconut chutney or your choice of condiment. Additional Notes - Adding tomatoes and bell pepper gives a traditional look to Uttapam. - I add green chilies and cilantro in the batter to keep the colors better. - You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried). - Do not cook on high heat, uttapam will not cook through. - If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice. The post Rava Uttapam (Instant Sooji Uttapam) appeared first on Manjula's Kitchen.

Inexpensive Plant-Based Ingredients That Won’t Go Bad

March 30 2020 Meatless Monday 

Inexpensive Plant-Based Ingredients That Won’t Go BadEvery food item will eventually go bad, but there are many food staples that offer a terrific value, can be prepared in big batches, and have an incredibly long shelf-life. Some of these ingredients can serve as the centerpiece of a meal, like potatoes, beans, and pasta, while others act as supporting actors, providing quick bursts of flavor to ordinary dishes. Best of all, many of these foods are completely plant-based and rich in many of the essential vitamins and minerals necessary for a healthy body. Our list of plant-based ingredients all have a shelf life of over two months (when stored properly) and are relatively inexpensive. But most importantly, these pantry staples give you the opportunity to get in the kitchen and experiment with flavors and ingredients that you may have overlooked in the past. And Meatless Mondays are always a great opportunity to start a new healthy ritual. Beans Often sold for less than a dollar a can, beans are the ultimate plant-based protein. With so many different types to choose from -- kidney, black, pinto, cannellini, pigeon peas, butter beans -- the recipe possibilities are endless. Make a stew, vegetable chili , bean salad, or these black bean meatless balls with zucchini noodles . Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. At only a buck a can, diced tomatoes will become your new secret weapon in the kitchen. Try adding them to this boldly-seasoned spicy chickpea ragout. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some nutrients and heft to your mid-week meals. When stored properly, frozen fruits and vegetables will last years (but please dont make them wait that long). Some frozen vegetables -- spinach, collards, broccoli rabe -- should be thawed and drained before cooking, while others like broccoli, peas, and peppers can be thrown into a hot pan as-is and easily transformed into a garlic-ginger fried rice. Granola A bag of granola wont run you much more than $4.00, depending on the brand, but it will impart an invaluable crunch to yogurt and oatmeal. Many manufacturers sell granola with a shelf life of up to six months, but it should be good to eat it even past that point (although it might not retain its full crunch). Lentils (dry) At $1.50 per pound, a bag of dried lentils is one of the best bargains in the grocery store. Besides an almost indefinite shelf life, the lentil contains a laundry-list of essential minerals like iron, folate, and manganese, is packed with protein, and is a great source of fiber. If youve never before cooked with dried lentils, start with a simple stew or this easy French lentil salad with cherry tomatoes. Onions When stored in the refrigerator, onions can last for up to two months (sometimes longer). Theyre pretty cheap, too, costing only around $1.00 – $1.50 per pound. Sear on the stove top for a smoky, charred flavor or cook them low-and-slow to unlock their natural, caramel-like sweetness and sprinkle them over this sweet potato caramelized onion stew. Oatmeal Think of oatmeal as a blank canvas. Costing less than a quarter per serving, let your imagination run wild when it comes to cooking breakfast. Mix in everything from peanut butter, jam, nuts, seeds, or even savory spices. Dried oatmeal can last longer than a year when properly stored. Use oatmeal in this vanilla almond milk oatmeal or try using it to make dessert, like this apple cranberry oatmeal bread. Pasta Costing only $1.00 per box, your pantry should be loaded with pasta, but we recommend going beyond the standard semolina/­­durum wheat flour varieties and experiment with pastas made from whole grains, vegetables, lentils, and chickpeas. Try some unique flavor combinations to keep things interesting, like this recipe for green tea pesto pasta . Peanut Butter Whether you like it creamy or crunchy, peanut is the ideal pantry staple . A serving of peanut butter is packed with protein and healthy fats, both of which will keep you feeling nice and satiated. Peanut butter has a shelf life of more than a year (unopened), and many brands of sell for less than $2.00 a jar. Polenta (corn meal) Polenta is made by mixing cornmeal (dried, ground corn) with either water or milk. Inexpensive and versatile, polenta can serve as the foundation of any number of meals, pairing especially well with tomato sauce, like in this recipe for Italian white beans with kale and polenta.  Potatoes These starchy staples dont last forever, but when stored in a cool dark space they can last for between 2 - 3 months. At around .50 cents per pound, the potato is an excellent source of fiber, nutrients, and calories; they can add creaminess to soups or serve as a vessel for a delicious stuffed potatoes primavera . Rice Whether its white, brown, or wild, rice costs less than a quarter per serving. Rice can serve as an accompanying carbohydrate or act as the main meal. For a new take on everyones favorite grain, try this vegetarian biryani or meatless brown rice jambalaya . Salsa Jarred salsa is an excellent (and convenient) alternative to fresh varieties. Add a tablespoon to anything bean burritos and taco bowls to spicy puttanesca pasta and gallo pinto ; mash some together with a ripe avocado and youve got a quick-and-easy guacamole. Soy Sauce Drizzle soy sauce into your stir fry, salad, sautéed vegetable, or tomato sauce for a boost of salty umami flavor. You can also use it liberally in this yummy Asian noodle bowl with spicy almond sauce . Soy sauce can cost as little as $2.00 a bottle and can last nearly two years after opening when stored in the refrigerator. Sweet Potatoes The sweet potato is natures candy; slice it down the middle and heat in the microwave for five minutes and out comes tasting reminiscent of a sugary soufflé. If you want to try making a dish that requires a little more technique, cook up this spicy and aromatic sweet potato chana or a coconut milk sweet potato white bean soup . Vegetable Broth/­­ Bouillon A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Add some beans, frozen vegetables, and seasonings and you have a clean and simple dinner for around $1.00 per serving, or add some flour, nut-milk, and noodles for a creamy vegetable noodle soup . Curious about what other plant-based ingredients you should be storing in your pantry? Check out our list of 20 Essential Meatless Monday Ingredients . The post Inexpensive Plant-Based Ingredients That Won’t Go Bad appeared first on Meatless Monday.

Vegan Pesto Pizza Rolls Recipe

February 6 2020 Vegan Richa 

Vegan Pesto Pizza Rolls RecipeThis Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. Jump to Recipe Vegan Pesto Pizza Rolls – the perfect recipe for entertaining! These Vegan Pesto Pizza Rolls are a great appetizer or fun alternative to regular pizza if you want to change things up and surprise your guests with something special yet familiar. You can eat them as-is or dip them into some homemade marinara or pizza sauce. Either way, theyre like a mini-trip to Italy! Super flavorful, packed with Mediterranean flavor and soft and pillowy on the inside. INGREDIENTS USED IN THESE VEGAN PIZZA ROLLS RECIPE AND SUBSTITUTIONS - The dough for the pizza rolls uses active dry yeast, water, flour and semolina as the main ingredients. - As a short-cut, you can use any plain pre-made pizza dough here too. - The filling is a flavorful combination of homemade vegan pesto and sauteed mushrooms, flavored with onion, garlic, and oregano.  I like to add some crushed red pepper,  for a bit of heat. The thick mixture tastes amazing and is not very chunky, making it easy to roll the dough up and slice it like cinnamon rolls. You can also some vegan cheese for that pizza feel. Optional but 100 % recommended. - As a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins. How to make this Vegan Pizza Rolls Recipe – Step by Step: Start with the pizza dough: 1. Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. 2. Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. 3. Cover the bowl and let it sit to rise for 30 mins. Make the fillings while the dough is resting: 4. Meanwhile, heat a skillet over medium heat. Add oil, onion, and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic, and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. 5. Make the vegan pesto if you haven’t made it already using this recipe.  6. Uncover the dough. Add oil and a tbsp of flour and punch the dough down and make a flat disc. Use flour to roll it out to 15 by 10 inches. 7. Spread the pesto all over the rolled out dough. 8. Sprinkle the dough with the mushroom mixture. Top with some red pepper flakes for a bit of heat and sprinkle with vegan shredded mozzarella, if you like your rolls cheesy. 9. Roll the dough up into a roll, like when making cinnamon rolls, and seal the ends. Slice the dough roll into pizza rolls using a sharp kitchen knife and place them in a greased baking dish. 10. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins.  Tip: Check the center of one of the middle rolls, and if the middle does not still feel soft and doughy, then remove the pan from the oven. 11. Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and fresh basil if needed. Serve warm with olive oil or pizza sauce What goes well with Pesto Pizza Rolls? But what can you serve alongside that delicious pizza that plays the perfect supporting role? What about some roasted greens – like green beans, caramelized brussels sprouts, asparagus or a light and a bright side salad? Can I make these Vegan Pizza Rolls ahead of time? Yes, these vegan pesto pizza rolls can be made ahead. Once sliced and placed in a baking dish, you can keep the rolls refrigerated overnight. Cover tightly and store. Remove from the fridge and let sit on the counter for an hour to warm and rise. Then bake and serve. To store them, place in the fridge for up to 5 days or freeze them in the back of your freezer for up to a month.   More vegan bread and rolls recipe from the blog: - Vegan Pizza Rolls - Sweet Potato dinner rolls - Pumpkin Cornbread - Pull-Apart Pizza Bread - Pumpkin Sage Biscuits - 100% Whole Grain Dinner Rolls - Gluten-free Jalapeno Pepperjack Biscuits GF - Gluten-free Garlic Dinner Rolls GF Vegan Pesto Pizza Rolls This Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. - 3/­­4 cup warm water - 2 tsp active dry or instant yeast - 1 tbsp flour - 2 tbsp semolina flour - 1/­­2 tsp salt - 2 cups flour - 1 Tbsp olive oil (divided) Mushroom Mixture: - 1 tsp oil - 1/­­2 cup sliced onion - 7 oz sliced mushroom - 1/­­4 tsp salt - 1/­­2 tsp dried oregano - 1/­­2 tsp garlic powder Other Toppings - 4 tbsps vegan pesto (see notes ) Optional - fresh basil - vegan mozzarella (shredded) - red pepper flakes -  For the rolls: -  Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. -  Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. -  Cover and let the dough sit to rise for 30 mins. Make the fillings: - Meanwhile, heat a skillet over medium heat. Add oil, onion and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. -  Make the pesto using this recipe if you haven't prepared it already. Assemble: -  Uncover the risen dough. Add oil and a tbsp of flour and punch the dough down and shape it into a flat disc. Use flour to roll it out to 15 by 10 inches thick. -   Spread the vegan pesto all over the rolled out dough. -  Sprinkle the dough with the sauteed mushroom mixture. Add some red pepper flakes and vegan shredded mozzarella, if you want. -  Roll it all up and seal the ends. Slice the dough roll into pizza rolls and place them in a greased baking dish. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins. Check the center of one of the middle rolls, and if its not doughy, then remove the pan from the oven. -  Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and some fresh basil if you like. Serve warm with olive oil or pizza sauce - As a short-cut, you can use any plain pre-made pizza dough here too. - For a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins.     The post Vegan Pesto Pizza Rolls Recipe appeared first on Vegan Richa.

Pineapple Sheera (Sooji ka Halwa)

October 3 2019 Manjula's kitchen 

Pineapple Sheera (Sooji ka Halwa) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pineapple Sheera (Sooji ka Halwa) Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas. Course Dessert Cuisine Indian Keyword Ananas Halwa, Eggless Dessert, Home Made, Pineapple Halwa, Quick And Easy, Satvik Food, semolina, Sooji Halwa Prep Time 10 minutes Cook Time 25 minutes Servings 6 people IngredientsPineapple Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­2 cup pineapple crushed, unsweetened canned pineapple 1/­­4 cup sugar 1/­­2 cup water Sooji Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­3 cup sugar 1 cup water 1/­­8 tsp cardamom powder 1 Tbsp almonds sliced For Garnishing1 Tbsp sliced pistachios InstructionsMaking Pineapple SheeraDrain the water from pineapple and set aside, dont discard the water, will be used later. Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes. Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry. Making Sooji ka SheeraMelt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma. Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency. NotesServing In an individual serving bowl serve both sheera side by side and garnish with pistachios. Make them in cupcake shape use about 3 oz cups or use the size you prefer. Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia The post Pineapple Sheera (Sooji ka Halwa) appeared first on Manjula's Kitchen.

khara bath recipe | masala bhath recipe | rava masala bath

September 4 2019 hebbar's kitchen 

khara bath recipe | masala bhath recipe | rava masala bathkhara bath recipe | masala bhath recipe | rava masala bath with step by step photo and video recipe. rava recipes are very common across india and particularly in south india. it is generally made as breakfast recipes which generally changes as per the location and as per the taste preferences. one of the common semolina recipe is the karnataka special khara bath or also known as masala bhath spices with vangi masala rice. The post khara bath recipe | masala bhath recipe | rava masala bath appeared first on Hebbar's Kitchen.

20 Vegan Pasta Recipes

April 21 2019 Vegan Richa 

20 Vegan Pasta Recipes20 Vegan Pasta Recipes! Fettuccine, Spaghetti, Farfalle, Ziti with Sauces like Bolognese, Alfredo, Lemon Cream, rose sauce, pesto, cheese sauce and more. Gluten-free, soy-free Nut-free Options for these Vegan Pasta dinners. Pastas make for a great meal option whether its a quick weeknight fix or for entertaining. Simple sauces mixed with cooked pasta or elaborate layers and toppings. There’s so much more than just red sauce! Here are 20 fun and delicious options to try. But is Pasta Vegan? Most dried pasta is actually accidentally vegan as its just semolina or wheat. Some brands might have additives and non vegan additions. Make sure to read the ingredients to confirm. Fresh pasta is more likely to have eggs and other ingredients. Lets get to the recipes.Continue reading: 20 Vegan Pasta RecipesThe post 20 Vegan Pasta Recipes appeared first on Vegan Richa.

rava pongal recipe | semolina pongal | sooji ka pongal recipe

January 11 2019 hebbar's kitchen 

rava pongal recipe | semolina pongal | sooji ka pongal reciperava pongal recipe | semolina pongal | sooji ka pongal recipe with step by step photo and video recipe. pongal recipe is a versatile recipe which can be made with different types of rice alternatives. traditionally pongal is often made with rice, but there are other alternatives like poha, broken wheat, oats have taken over. one such popular alternative is rava or semolina which makes a perfect rava pongal for breakfast. The post rava pongal recipe | semolina pongal | sooji ka pongal recipe appeared first on Hebbar's Kitchen.

Crispy Shakarpara (Almond Biscuit) Recipe

November 11 2018 Manjula's kitchen 

Crispy Shakarpara (Almond Biscuit) Recipe (adsbygoogle = window.adsbygoogle || []).push({}); Crispy Shakarpara A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you wont be able to stop munching on.  - 1 cup all-purpose flour (maida, plain flour) - 2 Tbsp fine sooji (semolina) - 1/­­8 tsp salt - 1/­­8 tsp baking soda - 2 Tbsp oil - 1/­­4 tsp cardamom powder (ilachi) - 3 Tbsp sliced almonds - 4 Tbsp sugar - 1/­­4 cup water (use as needed) -  Mix flour, sooji, sugar, salt, baking soda, cardamom powder, almonds and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Cover the dough and set aside for 15 minutes or more. - Take the dough and make a flat ball shape. Rolling into about 9-inch square, then with fingers try to give a square shape. Fold in fours, roll it again and fold, do this three times. Use dry four as needed to help rolling. - Cut the rolled dough into about inch square. Note: you can cut them in your desire shape. - Heat the oil in a frying pan on low medium heat. - The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Dont over crowed the frying pan, you should be able to turn them easily. -  Keep stirring occasionally, fry the shakkar paras until both sides are golden-brown. Frying time should be about 6-8 minutes. -  Let the shakkar paras comes to the room temperature,  they should be crisp. Notes: don’t fry shakerparas on high heat otherwise they will be soft.  Shakarpara are a perfect gifting idea for the holiday season since they have a long shelf life. The post Crispy Shakarpara (Almond Biscuit) Recipe appeared first on Manjula's Kitchen.

Instant Pot Sooji Halwa – Rava Kesari

October 18 2018 Vegan Richa 

Instant Pot Sooji Halwa – Rava KesariInstant Pot Sooji Halwa – Rava Kesari /­­ Sheera. Vegan Indian Spoon Fudge. Add pineapple or bananas for Pienapple or Banana Sheera. Can be nutfree, glutenfree  Jump to Recipe   Like Every year, festivals and holidays come around the same time and I try to fit recipes for both on the blog. This year, the festival of Dussehra is just around the corner and Diwali is on Nov 7. These festivals have various stories and are celebrated differently by different sects. The celebrations have some common elements like getting together with family and friends and the lots of festival food! Special meals, snacks and desserts.  Indian Desserts can be from the stores,.. sugary, dairy filled or simple halwas that are made at home. This Sooji Halwa – Soon fudge made with semolina is simple and great to whip up within minutes for company. You can make it in the Instant Pot or in a saucepan on stove top. Add nuts and dried fruit of choice. 1 Pot, Smooth, toasty, delicious! See Recipe notes for Glutenfree, Nutfree and oilfree options. Continue reading: Instant Pot Sooji Halwa – Rava KesariThe post Instant Pot Sooji Halwa – Rava Kesari appeared first on Vegan Richa.

Pumpkin Semolina Gnocchi

September 15 2018 seitan is my motor 

Not many of you know that I work full-time at an organic food cooperative. We have a big fruit and vegetable section… The post Pumpkin Semolina Gnocchi appeared first on seitan is my motor.

rava cutlet recipe | suji cutlet | veg sooji cutlet with leftover upma

December 31 2017 hebbar's kitchen 

rava cutlet recipe | suji cutlet | veg sooji cutlet with leftover upmarava cutlet recipe | suji cutlet | veg sooji cutlet with leftover upma with step by step photo and video recipe. cutlets are always easy and tasty snack recipe, but these semolina cutlets are extremely simple to make. moreover the cutlets turn out to be ultra crisp because of the heavy usage of sooji in this cutlet recipe. without any doubt, it can be ideal party time or evening snack with a cup of tea. Continue reading rava cutlet recipe | suji cutlet | veg sooji cutlet with leftover upma at Hebbar's Kitchen.

rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo

October 12 2017 hebbar's kitchen 

rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoorava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo with step by step photo and video recipe. laddu recipes are common sweet recipes during festival season and rava laddu is one such sweet recipe. unlike other indian ladoos, it requires only few main ingredients. basically it is prepared with roasted semolina, coconut, sugar and dry fruits. Continue reading rava ladoo recipe | rava laddu recipe | sooji laddu or sooji ladoo at Hebbar's Kitchen.

bhindi rava fry recipe | crispy okra rava fry | ladies finger fry recipe

July 24 2017 hebbar's kitchen 

bhindi rava fry recipe | crispy okra rava fry | ladies finger fry recipebhindi rava fry recipe | cripsy okra rava fry | ladies finger fry recipe with step by step photo and video recipe. essentially, bhindi rava fry is vegetarian option to the most popular rava fish fry from the south canara or udupis coastal cuisine. these okras are coated with the semolina and ground spices which is later shallow fried till crisp. it is an ideal side dish when served rasam + rice or sambar + rice combination. Continue reading bhindi rava fry recipe | crispy okra rava fry | ladies finger fry recipe at Hebbar's Kitchen.

rava rotti recipe | sajjige rotti | sooji roti | semolina roti

December 23 2019 hebbar's kitchen 

rava rotti recipe | sajjige rotti | sooji roti | semolina rotirava rotti recipe | sajjige rotti | sooji roti | semolina roti with step by step photo and video recipe. rotti recipes are very popular in north karnataka cuisine and are served primarily for breakfast and lunch. it is typically made with rice, jowar and ragi flour but can also be made with other ingredients for various purpose. one such simple and easy rotti recipe is rava rotti or semolina rotti made for morning breakfast recipes. The post rava rotti recipe | sajjige rotti | sooji roti | semolina roti appeared first on Hebbar's Kitchen.

sheera recipe | rava sheera recipe | sooji sheera | sooji ka sheera

September 5 2019 hebbar's kitchen 

sheera recipe | rava sheera recipe | sooji sheera | sooji ka sheerasheera recipe | rava sheera recipe | sooji sheera | sooji ka sheera with step by step photo and video recipe. there are myriad dessert and sweet recipes made with semolina across india. the name, colour, texture and also the sweetness completely differ from place to place and the way the recipe is made. one such classical south indian dessert recipe is the rava sheera recipe made with coarse semolina and generous amount of ghee. The post sheera recipe | rava sheera recipe | sooji sheera | sooji ka sheera appeared first on Hebbar's Kitchen.

rava chakli recipe | rava murukku | sooji chakli | suji murukku

May 9 2019 hebbar's kitchen 

rava chakli recipe | rava murukku | sooji chakli | suji murukkurava chakli recipe | rava murukku | sooji chakli | suji murukku with step by step photo and video recipe. deep fried snacks or particularly chakli & murukku recipes are very common across india. it is made with different ingredients combination for different purpose and occasion. one such popular chakli recipe is semolina based murukku which has to offer the same taste of rice & urad dal based chakli recipe. The post rava chakli recipe | rava murukku | sooji chakli | suji murukku appeared first on Hebbar's Kitchen.

suji gulab jamun | suji ka gulab jamun | rava gulab jamun

January 25 2019 hebbar's kitchen 

suji gulab jamun | suji ka gulab jamun | rava gulab jamunsuji gulab jamun | suji ka gulab jamun | rava gulab jamun with step by step photo and video recipe. gulab jamun recipe has become one of the most sought indian dessert recipe made across india. evidently there are myriad versions to it and can be made with different ingredients with same result. one such variations and a popular version is suji gulab jamun or semolina gulab jamun with fine rava. The post suji gulab jamun | suji ka gulab jamun | rava gulab jamun appeared first on Hebbar's Kitchen.

suji pakora recipe | instant rava pakoda | semolina pakoda fritters

December 7 2018 hebbar's kitchen 

suji pakora recipe | instant rava pakoda | semolina pakoda fritterssuji pakora recipe | instant rava pakoda | semolina pakoda fritters with step by step photo and video recipe. pakoda or pakora recipes are common indian fritters recipe made across india. it is generally made with choice of vegetables coated with chickpea or corn flour batter followed by deep frying. whereas this recipe is unique and made without any veggies and only with sooji which is deep fried till crisp. The post suji pakora recipe | instant rava pakoda | semolina pakoda fritters appeared first on Hebbar's Kitchen.

Baked Vegetable Idli

October 21 2018 Manjula's kitchen 

Baked Vegetable Idli (adsbygoogle = window.adsbygoogle || []).push({}); Baked Vegetable Idli Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. - 1 cup coarse sooji (semolina) - 1/­­2 cup yogurt (dahi, curd) - 1/­­2 cup bell pepper (finely chopped, capsicum, I am using green and yellow for color) - 1 green chili (finely chopped) - 1 piece ginger (finely grated) - 2 Tbsp cilantro (chopped, hara dhania) - 1 cup water (as needed) - 1 tsp ENO (fruit salt) - 1 tsp salt For Seasoning - 1 Tbsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) -  Preheat the oven at 350 degrees (F). - Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside. - I am using mini cupcake tray, will make 24 idli, oil it and set aside. - Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. - Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick. - Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven. - Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides. - Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom. Notes:  First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you dont cover Idlies, they will be dry and will lose the softness and texture. you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container. Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. The post Baked Vegetable Idli appeared first on Manjula's Kitchen.

rava idli recipe | how to make rava idli | instant semolina idli

September 24 2018 hebbar's kitchen 

rava idli recipe | how to make rava idli | instant semolina idlirava idli recipe | how to make rava idli | instant semolina idli with step by step photo and video recipe. south indian recipes are generally popular for their steamed and clean breakfast recipes. it is either dosa or idli which covers the most of the breakfast recipes offerings. one such easy and simple idli recipe is rava idli recipe which is not only tasty, but also quick and easy to make it. The post rava idli recipe | how to make rava idli | instant semolina idli appeared first on Hebbar's Kitchen.

Khasta Mathri - Indian Savory Crackers

August 26 2018 Manjula's kitchen 

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

bread vada recipe | bread palak vada recipe | palak bread vada

November 19 2017 hebbar's kitchen 

bread vada recipe | bread palak vada recipe | palak bread vadabread vada recipe | bread palak vada recipe | palak bread vada with step by step photo and video recipe. the recipe for bread vada is very simple with the minimal ingredients easily available in your kitchen. basically you would need curd/­­yoghurt, semolina/­­rava, rice flour and crumbled bread slices. in addition i have also added finely chopped palak leaves, which brings health quotient to this recipe. Continue reading bread vada recipe | bread palak vada recipe | palak bread vada at Hebbar's Kitchen.

maddur vada recipe | maddur vade recipe | crispy maddur vada

October 1 2017 hebbar's kitchen 

maddur vada recipe | maddur vade recipe | crispy maddur vadamaddur vada recipe | maddur vade recipe | crispy maddur vada with step by step photo and video recipe. there are several ways and variation to this crispy snack recipe. but traditionally it is made from rice flour, semolina, all purpose flour(maida), sliced onions, curry leaves and grated coconut. all these ingredients are mixed with little water to make thick and hard dough. it is later shaped into a patty and then deep fried till crisp. Continue reading maddur vada recipe | maddur vade recipe | crispy maddur vada 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.


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