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tandoori vegetarian recipes

tandoori roti recipe in toaster | tandoori roti maker for home

June 9 2017 hebbar's kitchen 

tandoori roti recipe in toaster | tandoori roti maker for hometandoori roti recipe in toaster | tandoori roti maker for home with step by step photo and video recipe. traditionally tandoori roti is prepared in tandoor oven or clay oven where the rotis are baked by sticking it to the sides. however it is not feasible solution to have and maintain the tandoor oven and hence there has been several clever ideas to prepare it. one such idea is to use the bread toaster and toast or roast it till it is completely cooked. Continue reading tandoori roti recipe in toaster | tandoori roti maker for home at Hebbar's Kitchen.

Saturday Six | Carrot Baked Oatmeal, Greek Quesadillas & Tandoori Cauliflower

March 11 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including healthy rainbow carrot baked oatmeal, chickpea and veggie stuffed Greek quesadillas, and spicy baked tandoori cauliflower.

Palak Paneer (2016)

July 28 2016 Manjula's kitchen 

Palak Paneer (2016) (adsbygoogle = window.adsbygoogle || []).push({}); Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my first published recipes on YouTube.  After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years.  You guys truly inspire me! Preparation time: 10 minutes Cooking time: 25 minutes This recipe will serve 3. Ingredients: - 10 oz. spinach washed and clean, about 6 cups packed spinach - 1-1/­­2 cups paneer cubed in byte size, about 1/­­3 pound of paneer - 1 tomato finely chopped, this will make 3/­­4 of chopped tomato - 1 green chili chopped - 1 tablespoon chopped ginger - 1 tablespoon oil - 1/­­2 teaspoon cumin seeds, (jeera) - 1/­­8 teaspoon asafetida (hing) - 1 teaspoon coriander powder (dhania) - 1/­­4 teaspoon turmeric (haldi) - 1/­­2 teaspoon red chili powder - 1/­­2 teaspoon salt, adjust to taste - 1/­­2 teaspoon sugar - 1 tablespoon whole wheat flour - 1/­­3 cup heavy cream Method - First blanched the spinach, this helps to keep the spinach color bright. To blench the spinach, boil about 6 cups of water in a saucepan add the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water. - Blend the spinach, ginger and green chili, spinach should be creamy but not pasty. - Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give paneer soft texture. Set aside. - While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready. - Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes, tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach. - After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach. - Mix the flour to 1/­­2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water. - Drain the paneer and fold it gently with spinach and let it simmer for about five minutes. - Palak paneer is ready, serve with naan, tandoori roti, Paratha. Enjoy! Thank you. Please also subscribe to my YouTube channel. The post Palak Paneer (2016) appeared first on Manjula's Kitchen.

Why Frying Over Baking

June 28 2016 Manjula's kitchen 

The most common question I get from my viewers is if they can bake instead of fry.  Traditionally Indian cooking is done over stove top or burner. Food is grilled, sautéed, steamed, boiled or fried. Likewise, most of the Indian breads are made over a skillet or they are fried.  An exception is naan or tandoori roti that is cooked in a tandoor, which is different than a western style oven. I have tried baking many of the dishes that I usually fry.  I tried baking khasta kachori, samosas, pinwheel samosas, and different kinds of pakoras.  When baking these items, I found that that taste and appearance of the dish were vastly changed. These dishes simply did not appear to be authentic. Additionally, when baking you have to use more butter, oil, or shortening in the dough to make it crispier.  If you want your dishes to maintain some of their taste, I would suggest sticking to frying. However, you can try pastry dough for making samosas or kachoris.  This is a huge time saver, but it will taste like spicy pastry not bad just different. One advantage to baking is that it does not leave any leftover oil. When you fry you have leftover oil that is an issue with me as I have to find a way to dispose the leftover oil. Especially because I dont reuse the oil after I have fried in it once. Some of the appetizers for small gatherings or parties I like make in advance include samosas, pakoras, pinwheel samosas and kachoris. I typically reheat them in the oven before serving to enjoy free time with my company. When reheating pre-made items, they are good but they lose some crispness & dont taste the same as freshly fried appetizers. While limiting fried foods is recommended, I believe it is okay to enjoy these tasty delights as a treat once in a while! The post Why Frying Over Baking appeared first on Manjula's Kitchen.

Roasting Vegetables for Vegan Wednesday

November 12 2014 seitan is my motor 

Roasting Vegetables for Vegan Wednesday It’s another vegan wednesday. If you want to participate, post the link to your post in the comment section of this blog entry. There are three things that make autumn awesome: an oven, winter vegetables, and spices. Roasting sturdy vegetables like cauliflower or beets is one of my favourite leisure activities right now. You won’t have to watch roasted vegetables as closely as those which are fried and you will get much more flavour from roasted vegetables than from cooked ones. We recently visited P’s family and his aunt gave me some of her spice supplies, which she buys in bulk when she visits her family in India and Nepal. Most of them are apparently meant to be for meaty dishes and I feel kind of bad for displaying them on a vegan blog, but they are great for seasoning roasted vegetables, too. Like garam masala or curry powder they are all spice blends. As you can see in the little picture in the right corner of the following foto the meat masala has a special note printed on the side that says “no curry powder”. I thought that was funny, maybe it’s just there to tell tourists what’s what. It still tastes similar to a hot curry powder and also has the same yellowish colour. I used it to season the pumpkin soup pictured above. The pindi channa masala is great for all kinds of chickpea dishes, especially this one (which also explains what the word pindi stands for). This time I used it to season my beet chips. The tandoori chicken masala is a hot masala that I love to sprinkle on roasted cauliflower. I usually mix a tablespoon or two of olive oil with a teaspoon of this spice and half a teaspoon of salt. I roast the vegetables at 200°C (400°F) for 20 minutes. This goes great with chili, which is such a great autumn and winter dish anyway. I think I made lots lately. Usually I make it from scratch and often use different beans, add some pumpkin, sweet potato, or TVP. I thought I had a recipe on my blog but it turns out that I don’t. I start by frying an onion and some cloves of garlic, then I add a teaspoon of whole cumin seeds and toast them. I put a can of diced tomatoes into the pot along with cubed pumpkin pieces or soaked TVP. I think this recipe is a good place to start from, I usually use roasted pumpkin instead of the purée and vegetable broth instead of the beer. Since chili powder in most parts of Europe is something completely different than the US version, I use Hungarian paprika and some oregano instead. I have been working on some new recipes because I am planning to do my first baking zine/­­ebook and I am very exited about this! I hope I can finish it by the end of November so that those who are interested can pick up some new holiday baking ideas from this little book. It’s going to have cookie recipes, yeast baked goods, but also some bars and maybe a cake or two. But I am still open to suggestions. This is the prototype for some speculoos nutella bars. Happy (vegan) Wednesday! Roasting Vegetables for Vegan Wednesday is a post from: seitan is my motor

Sarson Ka Saag - Mustard Greens with Spinach

February 5 2014 Manjula's kitchen 

Sarson Ka Saag - Mustard Greens with SpinachClick here to view the embedded video. Sarson Ka Saag, mustard greens with spinach is a healthy and easy to prepare dish. Sarson ka saag is a all time favorite punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar). Serves 3-4 Ingredients: - 4 cups packed mustard leaves chopped (sarson) - 4 cups packed spinach leaves chopped (palak) - 1 tablespoon ginger finely shredded - 2 green chili chopped (adjust to taste) - 1 teaspoon salt - 1/­­2 teaspoon turmeric - 1/­­4 cup corn flour (maki ka atta, maize) - 4 tablespoons ghee/­­ clarified butter For seasoning - 2 tablespoons ghee/­­ clarified butter - 1/­­2 teaspoon cumin seeds - 1/­­8 teaspoon asafetida (hing) -  1/­­4 teaspoon red chili powder Method - Mix corn flour with 1/­­2 cup of water and keep aside. - In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons ghee/­­ clarified butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat. - After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy; they will become about 1/­­3 in volume. - Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together. - For seasoning heat the ghee/­­ clairfied butter in small pan, ghee should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies stir for few second and add to the saag. Mix it well. - Sarson ka saag is ready. Serve hot with maki ki roti, naan or Thandoori Roti. Related RecipesPalak (Spinach) PaneerSpinach ParathaKela Ki Subji (Banana Curry)Chole Palak (Chickpeas With Spinach)Mushroom Corn Cashew CurryBesan Ki Roti Dal MakhaniGreen Beans and PeasMoong Dal With SpinachButter Paneer Masala

10 Indian Recipes for Meatless Monday

May 18 2015 Meatless Monday 

10 Indian Recipes for Meatless MondayIndian cuisine is rich with vegetarian offerings, making Indian recipes a perfect option for Meatless Monday. This Monday, why not explore one of these 10 recipes from our bloggers and friends? Many of these recipes call for specialty ingredients, such as garam masala, curry leaves, ghee and chilis, so planning a vegetarian Indian meal also provides a great excuse to take a trip to an ethnic market in your city or town. Matar Mushroom | Confused Bawarchis Tofu 65 | Chef Priyanka Sambar | Kamal Kitchen Tandoori Gobi | Cooking with Siri Mushroom Tikka Masala | Simply Vegetarian 777 Indian Spiced Tomato Soup | A Little Yumminess Mango Lassi with Chia Seeds | Spicie Foodie Palak Paneer | The Masala Girl Garam Masala Channa Dahl | Yes I am Vegan Lemon Ginger Peas | Journey Kitchen The post 10 Indian Recipes for Meatless Monday appeared first on Meatless Monday.

Tandoori Cauliflower with Indian-Spiced Quinoa

May 14 2014 Oh My Veggies 

Tandoori Cauliflower with Indian-Spiced QuinoaOur meatless version of Tandoori chicken features a spicy whole-roasted head of cauliflower, Indian-spiced quinoa for serving, and a creamy yogurt sauce to tame the heat. This is a dinner thats sure to impress!

Sarson Ka Saag - Mustard Greens and Spinach

February 5 2014 Manjula's kitchen 

Sarson Ka Saag, mustard greens and spinach; this is a healthy and easy to prepare dish. Sarson ka saag is all time favorite traditional punjabi dish. Traditionally this is served with maki ki rote (maize flat bread) and gur (unrefined cane sugar). Serves 3-4 Ingredients - 4 cups packed mustard leaves chopped (sarson) - 4 cups packed spinach leaves chopped (palak) - 1 tablespoon ginger finely shredded - 2 green chili chopped (adjust to taste) - 1 teaspoon salt - 1/­­2 teaspoon turmeric - 1/­­4 cup corn flour (maki ka atta, maize) - 4 tablespoons ghee/­­ clarified butter For seasoning - 2 tablespoons clarified butter (ghee) - 1/­­2 teaspoon cumin seeds - 1/­­8 teaspoon asafetida (hing) -  1/­­4 teaspoon red chili powder Method Mix corn flour with 1/­­2 cup of water and keep aside. In a heavy bottom pan boil the mustard, and spinach leaves, 4 tablespoons butter, salt, turmeric, ginger and green chili with one cup of water over medium high heat. After greens come to boil cover the pan and turn heat down to medium. Cook for approximately 30 minutes; stir 3-4 times in between. Greens should be well cook and mushy. Add corn flour mixture and mix it well and let it simmer for about 20 minutes. Stir 3-4 times in between. Saag should be cook well all the ingredients nicely integrated together. For seasoning heat the butter in small pan, oil should be moderately hot. Add cumin seeds they should crack right a way. Add asafetida and red chilies ftir for few second and add to the saag. Mix it well. Sarson ka saag is ready serve hot; this can be served with maki ki roti, or Thandoori Roti.       Related RecipesKela Ki Subji (Banana Curry)Mushroom Corn Cashew CurryGreen Beans and PeasAloo Mattar (Potatoes and Green Peas)Paneer Tikka MasalaRajma Chawal (Kidney Bean Curry)Potato Curry with Yogurt GravyGatte Ke KadhiAchari PaneerPaneer Curry Pasta Salad


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