wheat flour - vegetarian recipes

wheat flour vegetarian recipes

Vegan Whole Wheat Date Ladoo

October 17 2021 Vegan Richa 

Vegan Whole Wheat Date LadooFor a sweet festival treat that is naturally sweetened, try my Whole Wheat Date Ladoo recipe. A wholesome vegan twist on a traditional Indian sweet made with whole wheat flour, almond flour, nuts, and dates! Soy-free + Gluten-free option. Try these Date sweetened Wheat ladoo (atte ka laddu) for the festive season without all the ghee and cups of sugar! They are quick and easy to make and are great for gifting, too. What is Laddu or Ladoo? The term laddu or ladoo stands for sweetened round balls usually made from flour, sugar/­­ jaggery, and ghee or oil! As for flavorings, nuts and spices like cardamon, saffron tend to be included and as you can imagine, Indian cuisine offers a variety of laddu recipes for all occasions. Some using besan, others semolina (Rava), whole wheat flour, or various millet flours, rice flours, etc! Just here on the blog, you actually already find many different types, made with a variety of flavors, like these coconut ones. YUM! Today we make atta ladoo.  Traditional wheat ladoo recipes call for ghee and wheat flour.  I have previously even made oil-free Ladoos using a maple syrup and those work out amazing as well. For this date ladoo recipe, we use a blend of whole wheat flour, almond flour, and flax meal which makes these taste nutty and wholesome. I like flavoring these with cardamom – a spice which you should always use sparingly and work your way up if need be. Some chopped cashews make these richer and melted vegan butter is added for moisture and texture but these would actually even work with oil instead of butter or no oil at all.   MORE DIWALI SWEETS - Coconut Ladoo - Vegan Rabri Recipe – Indian Milk Pudding - Vegan Malai Burfi - Mango Sheera /­­ Halwa  - Mango Burfi  - Kesar Peda - Rasmalai Cake Also make sure to check out my round-up post on Vegan Indian Sweets for more inspiration.Continue reading: Vegan Whole Wheat Date LadooThe post Vegan Whole Wheat Date Ladoo appeared first on Vegan Richa.

laccha paratha veg frankie recipe | lachha kathi roll | layered paratha roll

September 2 2021 hebbar's kitchen 

laccha paratha veg frankie recipe | lachha kathi roll | layered paratha rolllaccha paratha veg frankie recipe | lachha kathi roll | layered paratha roll with step by step photo and video recipe. kathi roll or frankie has always been one of the popular snacks from the urban dwellers. typically it is made with either wheat flour or plain flour-based chapati or roti, but can be experimented with in other forms. one such innovative and interesting snack meal is the laccha paratha veg frankie recipe known for its flakiness and crispiness. The post laccha paratha veg frankie recipe | lachha kathi roll | layered paratha roll appeared first on Hebbar's Kitchen.

aate ka nasta recipe | gehu ke aate ka chatpata nasta | wheat flour snack

August 9 2021 hebbar's kitchen 

aate ka nasta recipe | gehu ke aate ka chatpata nasta | wheat flour snackaate ka nasta recipe | gehu ke aate ka chatpata nasta | simple wheat flour snack with step by step photo and video recipe. snacks or nasta recipes are one of the sought after recipes and a must for most of us. but most of these snack recipes are deep-fried or may contain more calories and eventually termed as unhealthy or not suitable for all age groups. yet there are certain healthy snack recipes and aate ka nasta is one such easy and simple snack prepared with simple onion and herb stuffing. The post aate ka nasta recipe | gehu ke aate ka chatpata nasta | wheat flour snack appeared first on Hebbar's Kitchen.

aloo puri recipe | aloo ki poori | masala poori | aalu ki puri

June 9 2021 hebbar's kitchen 

aloo puri recipe | aloo ki poori | masala poori | aalu ki purialoo puri recipe | aloo ki poori | masala poori | aalu ki puri with step by step photo and video recipe. poori recipes are very common across india and are used for various meals including breakfast and dinner. it is generally made with either wheat flour or plain flour with some basic spices added while kneading the dough. it can also be made with different stuffing and one such popular way is to make with aloo mashed mixed into the wheat flour dough. The post aloo puri recipe | aloo ki poori | masala poori | aalu ki puri appeared first on Hebbar's Kitchen.

Coconut Paratha

February 22 2021 Manjula's kitchen 

Coconut Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Coconut Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Coconut Paratha is a delicacy, I make parathas with so many different fillings, but I will say this is very different from others. Coconut Paratha can be served with the main meal, but one can also enjoy this as a snack with a hot cup of chai. One day, my younger sister Kumkum, who is an excellent cook, called me from India and told me that I must try this coconut paratha, that I will love it. So, in fact, this is her recipe. She is also a big help who I can call when I get lost with the new recipes I am trying. She always has good suggestions. This paratha has a complex flavor. Usually, stuffed parathas are not very thin, but coconut paratha is very thin and mildly spiced. They taste best when they are served hot. The paratha is crispy from outside and its inside filling has a different texture that is well balanced. Coconut parathas also taste as delicious when they are served at room temperature with pickle. This recipe will make 8 parathas. Course Bread Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 8 parathas IngredientsFor Dough1 cup whole wheat flour 2 Tbsp oil 1/­­4 tsp salt For filling 1/­­4 cup coconut powder 1/­­4 cup milk 1/­­2 cup milk powder 1/­­4 tsp salt 1/­­4 tsp red chili powder 2 tsp sugar Also Need 1/­­4 cup whole wheat flour for rolling. 4 Tbsp oil for cooking paratha InstructionsMaking DoughMix flour, salt, and oil, add the water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover it. Let the dough rest at least ten minutes. FillingIn a microwave bowl mix coconut powder, milk powder, and milk together, (dont use a very small bowl, otherwise the milk will boil out of the bowl). Microwave for 1 minute, Mix it well. Mix should be moist. If mix is very soft microwave again for few more seconds. Mix should still be white in color. After the mix cools off add salt, sugar, and red chili powder and mix it well. Making ParathaDivide the dough into eight equal parts and form into balls. Roll the dough balls into a 3 circle. Place one tablespoon of filling in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes. Press the filled ball lightly on dry flour from both sides. Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle. Heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. After a few seconds, drizzle a half teaspoon of oil over the paratha. Flip the paratha and put again a half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help the paratha to puff. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. They will be soft as they cool off. Notes - Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. - For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Reheat using a skillet or oven. - They also taste great at room temperature.   Serving Suggestions Serve Paratha with Sweet and Sour Guava Curry, Spicy Squash - Kaddu Ki Subji, Mango Pickle The post Coconut Paratha appeared first on Manjula's Kitchen.

ukkarisida akki rotti | akki ubbu rotti | soft akki roti | soft rice roti

December 29 2020 hebbar's kitchen 

ukkarisida akki rotti | akki ubbu rotti | soft akki roti | soft rice rotiukkarisida akki rotti | akki ubbu rotti | soft akki roti | soft rice roti with step by step photo and video recipe. roti or flatbread recipes are very common for most of the indian demographics and it is a must for most of the meal. traditionally it is made with either wheat flour or plain flour but can also be made with other choices. one such gluten free option is rice roti and ukkarisida akki rotti from kannada cuisine is one such variations known for its taste and flavour. The post ukkarisida akki rotti | akki ubbu rotti | soft akki roti | soft rice roti appeared first on Hebbar's Kitchen.

Chana Dal Sweet and Sour Paratha

October 31 2020 Manjula's kitchen 

Chana Dal Sweet and Sour Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Chana Dal Sweet and Sour Paratha Chana Dal Sweet and Sour Parathas is a delicious and unique blend of many flavors. These Parathas are spicy, sweet, and sour. The combination of all these flavors is simply delicious. The nuttiness of the coconut and sweetness of sugar, cardamom, and fennel seeds add to the flavor. My mother was very fond of sweet and sour flavors. She first asked me to make these Parathas and requested me to make the filling, telling me exactly what she wanted in the filling. I followed her instructions exactly including what spices to put in. To my surprise, the recipe came out perfect and it was exactly the flavor combination she was looking for. I made this recipe for her several times and she really enjoyed it. It felt so good to see my mom smile. She will have these Parathas with Aloo Tamatar, or just with a hot cup of Chai. I take great pride when making these recipes for you all. I like to make sure that when you try my recipes out, they meet your expectation! I decided to make these Parathas after 30 years. I have no idea why I waited this long. This is a wonderful flavorful breakfast dish, or you can serve with the main meal. Hope you enjoy them! Recipe will serve 4. Prep Time 10 minutes Cook Time 20 minutes Servings 4 people IngredientsFor Dough 3/­­4 cup whole wheat flour atta 1/­­4 cup All Purpose flour plain flour or maida 1/­­4 tsp salt 2 Tbsp oil 1/­­3 cup lukewarm water use as needed Filling 1/­­2 cup chana dal 1 Tbsp oil 1/­­8 tsp asafetida 1/­­2 tsp salt 1/­­8 tsp cardamom powder 2 Tbsp coconut powder 2 1/­­2 Tbsp sugar 2 tsp mango powder amchoor 1/­­2 tsp red chili powder lal mirch 1 tsp fennel seed powder saunf Also, Need2 Tbsp of dry flour for rolling Parathas 3 Tbsp oil to cook the parathas InstructionsDoughIn a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes. FillingWash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot. Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water. Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery. Turn off the heat. Let the filling cool to room temperature. To make ParathasTake the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges. Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly. Meanwhile heat a heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll lightly to make five-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. NotesYou will have leftover filling; you can refrigerate for up to a week or freeze for 2-3 months. Cooking time 20 minutes, this does not include boiling Chana Dal. The post Chana Dal Sweet and Sour Paratha appeared first on Manjula's Kitchen.

Comforting Wholesome Pear Muffins

October 19 2020 seitan is my motor 

Comforting Wholesome Pear MuffinsThese cute pear muffins are made with mini pears and a special kind of whole wheat flour. They are lower in sugar and low in fat. Suitable for breakfast, as a nutritious snack and of course they make a great dessert.

how to make roti | how to make soft chapati | phulka recipe

July 8 2020 hebbar's kitchen 

how to make roti | how to make soft chapati | phulka recipehow to make roti | how to make soft chapati | phulka recipe with step by step photo and video recipe. roti or chapati is an integral part of every indian households. it is typically served for lunch and dinner, but there are so many other unique recipes with it. today with this post, i will try to showcase, how to make roti, chapati and phulka with a single wheat flour dough. The post how to make roti | how to make soft chapati | phulka recipe appeared first on Hebbar's Kitchen.

Avocado Paratha

March 30 2020 Manjula's kitchen 

Avocado Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Avocado Paratha Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better. Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal. This recipe will serve 3. Course Breakfast Cuisine Indian Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 3 people Ingredients1 large ripe avocado 1 1/­­4 cup whole wheat flour use as needed 1/­­2 tsp salt 1/­­2 tsp cumin seeds jeera 1/­­8 tsp asafoetida hing 1 Tbsp green chili finely chopped 1 Tbsp cilantro finely chopped 1 tsp ginger finely shredded 1/­­2 tsp lemon juice Also, need 1/­­4 cup whole wheat flour for rolling the paratha 3 Tbsp oil for cooking the parathas InstructionsSlice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados) Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas. Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling. Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. NotesServe them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita. The post Avocado Paratha appeared first on Manjula's Kitchen.

Recipe | Apple Cinnamon & Quinoa Muffin Top Cookies

March 16 2020 Oh My Veggies 

When deciding on a name for these cookies, I was all excited thinking I had come up with something totally original--muffin top cookies! And then I did a search for the term and, sure enough, lots of people make muffin top cookies. But! I’m the only one that’s made Apple Cinnamon & Quinoa Muffin Top Cookies! So that’s something, right? This recipe is really a happy accident. I wanted to make a breakfast cookie that was low in calories and fairly substantive and healthy. I decided to put quinoa in the cookies, but I wasn’t sure how to go about doing it, so I adapted a recipe from Bon Appetit. One of the changes I made was to sub out white whole wheat flour for whole wheat pastry flour. In my mind, I couldn’t see much of a difference between the two–since I like whole wheat, I’ve never been one to buy the white wheat stuff. Well! It turns out that using pastry flour in cookies makes them cakey. I was expecting to open the oven and find chewy cookies waiting for me and instead, I had something that looked more like muffin tops. I resigned myself to buying the […]

Pineapple Carrot Muffins

March 2 2020 Meatless Monday 

These delectable muffins are naturally sweetened with pineapple and agave nectar. They’re freezer friendly too, so make a batch and munch on one every morning for the next two weeks. This recipe comes to us from Catherine of Weelicious. Serves 14 - 1 1/­­4 cup all purpose flour - 3/­­4 cup wheat flour - 2 teaspoons baking powder - 1/­­2 teaspoons baking soda - 1/­­2 teaspoon salt - 1/­­2 cup butter, melted - 1/­­2 cup agave nectar* - 2 eggs - 1 teaspoon vanilla extract - 1/­­2 cup pineapple, chopped fine and drained well - or - 1 8 ounce can crushed pineapple, drained well - 1 cup carrot, shredded - 1/­­2 cup walnuts** * Agave (ah-Gah-vay) nectar is similar in taste & texture to honey but has a lower impact on blood sugar when compared other sweeteners. Agave can be found in the health food or specialty food aisle of most grocery stores. **optional Preheat oven to 350 degrees. Prepare muffin tins with paper muffin cups. In a large bowl combine the flours, baking powder, baking soda and salt. In a separate bowl combine the butter and agave using a whisk or an electric beater to combine. Add the eggs to the butter agave mixture and whisk to combine. Add the vanilla, pineapple, carrots and walnuts to the butter mixture and stir until incorporated. Stir the dry ingredients into the wet ingredients and mix until just combined, making sure not to over mix. Pour the batter into regular size, paper lined muffin cups. Bake for 22-25 minutes, or until a toothpick comes out clean. Cool for 10 minutes and enjoy! The post Pineapple Carrot Muffins appeared first on Meatless Monday.

garlic naan recipe | homemade garlic naan recipe without yeast

October 17 2019 hebbar's kitchen 

garlic naan recipe | homemade garlic naan recipe without yeastgarlic naan recipe | garlic naan bread | homemade garlic naan without yeast with step by step photo and video recipe. indian flat bread recipe are an essential part of the indian day to day meal. it is generally made with wheat flour, but can also be made with plain flour or maida which is known as naan bread. one such simple and easy variation is the homemade garlic naan recipe made with tawa or pan in cooking stove. The post garlic naan recipe | homemade garlic naan recipe without yeast appeared first on Hebbar's Kitchen.

cabbage paratha recipe | patta gobhi ka paratha | patta gobi paratha

July 24 2019 hebbar's kitchen 

cabbage paratha recipe | patta gobhi ka paratha | patta gobi parathacabbage paratha recipe | patta gobhi ka paratha | patta gobi paratha with step by step photo and video recipe. paratha recipes are very common across india and are made with myriad vegetables. most of these parathas are made in a similar fashion were spiced vegetables are stuffed inside a wheat flour bread. one such hugely popular paratha is the cabbage paratha or patta gobhi ka paratha known for its flavor and taste. The post cabbage paratha recipe | patta gobhi ka paratha | patta gobi paratha appeared first on Hebbar's Kitchen.

Punjabi Aloo Paratha

March 26 2021 Manjula's kitchen 

Punjabi Aloo Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Punjabi Aloo Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Aloo Parathas make for the perfect lazy weekend brunch. Parathas can be made plain or with a variety of different fillings. A flavorful potato filling is by far the most popular. Aloo Parathas are very popular in North India, at any time of the day. In Punjab, Aloo Parathas are a staple for breakfast. Traditionally, Aloo Parathas are served with homemade butter and buttermilk known as chaas. I'm sure you are thinking that making these parathas is very time consuming. With our busy schedules and hectic mornings, how is possible to prepare these! Of course, parathas taste best when fresh off a hot skillet! An easy solution to this problem is to simply prepare part of the recipe in advance until you are ready to roll the parathas. You can prepare the dough and filling in advance and have the potato-mix filled balls ready to just start rolling. The prepared dough can be refrigerated for up to two days. Enjoy! This Recipe will make 4 parathas. Course Bread Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 parathas EquipmentCalphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black KitchenAid Classic Nylon Slotted Turner, One Size Anchor Hocking Glass Mixing Bowls OKSLO Manual wooden roti chapati flatbread tortilla presser maker with rolling pin, 10 IngredientsFor the Dough1 cup whole wheat flour 1 1/­­2 tbsp oil 1/­­4 tsp salt 1/­­2 cup cold water Use more as needed For the Potato Filling1 1/­­2 cup potatoes mashed 1/­­2 tsp salt 1/­­4 tsp red chili powder 1/­­2 tsp cumin seeds Jeera 2 tsp coriander powder dhania 1/­­8 tsp asafetida hing 1/­­2 tsp mango powder amchoor 1/­­4 tsp garam masala 1 Tbsp green chili chopped 2 Tbsp cilantro chopped, dhania Also need. 1/­­4 cup whole wheat flour for rolling 2 Tbsp oil to cook InstructionsMaking the DoughMix flour, salt, and oil, until oil is incorporated with flour well, add water slowly to make a soft dough (add water as needed). Knead dough well on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover. Let the dough rest at least ten minutes. FillingIn a bowl take mash potatoes add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt, mix it well. Making parathaDivide the dough into 4 equal parts and roll them into balls. Then divide the potato filling into 4 parts and shape into balls. Potato balls should be about 1 1/­­2 times larger than the dough balls. Roll dough ball into a 3 circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Meanwhile heat heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. Oil the skillet and place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some olden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha, and spread with spatula. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. NotesVariations Substitute chopped cilantro with 1/­­4 cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture. Serving Suggestions - Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, Green Chili pickle. - Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half. The post Punjabi Aloo Paratha appeared first on Manjula's Kitchen.

Easy Vegan Bran Muffins

January 15 2021 VegKitchen 

Easy Vegan Bran Muffins Traditional all bran muffins have been given a plant based makeover, in these easy vegan bran muffins. This healthy and delicious breakfast muffin can be even more fun with the addition of your favorite mix-ins. Try adding raisins, dried cranberries, dried blueberries, chocolate chips, or diced apples. Your imagination is the limit! I loved the traditional All Bran Muffins that I had growing up. So of course, I had to do my best to make a vegan-ized version of that very special treat. The easy vegan bran muffins are one of my favorite make-ahead breakfast recipes. They’re quick and simple to throw together over the weekend, and have breakfast ready all week long. These vegan bran muffins are: Super healthy! Packed with fiber Ready in just 30 minutes Kid-friendly And did I mention that they’re totally delicious too? Tips & Tricks Wheat Bran – I used this wheat bran from Bob’s Red Mill. But you can use your favorite brand. Flour – I used a whole wheat flour for my vegan muffins, as it’s a bit healthier. But you can also substitute all purpose flour and the recipe works just fine. Ground Flax Seed – Don’t skip the flax seed […] The post Easy Vegan Bran Muffins appeared first on VegKitchen.

5 Vegetarian Swaps to Boost Nutrition in Sweet Treats

November 23 2020 Vegetarian Times 

Choose Whole Grains Theres a reason the Dietary Guidelines for Americans recommend to make at least 50% of your grains whole: theyre packed with essential vitamins and minerals that keep your body running at its peak! When gearing up to bake that family favorite sugar cookie or bread loaf, consider swapping half of the all-purpose flour for a whole-wheat flour until you can make the full switch (this Healthy Chocolate Chunk Pumpkin Loaf is a great recipe to start with!) Traditionally, when you start small like this its an easy way to slowly get your pallet to adjust to the change while boosting the fiber of the entire slice (or cookie) too! If youre gluten-free, consider using a recipe that calls for gluten-free oat flour or almond flour (like these Healthy Pumpkin Muffins) so you also reap the benefits of the fiber. Amp Up Those Omegas with Walnuts Pumpkin, pecan, or apple pie calling your name this season? Consider swapping out that white flour and butter crust for a delicious (and nutritious) walnut-based crust. Walnuts pack 2.5 grams of the plant-based version of the omega-3 fatty acid known as alpha-linoleic acid (ALA), in addition to 4 grams of protein and 2 grams of fiber in a one-ounce portion. While many name brands have begun selling their own walnut crusts in the baking section at your local market, they often contain flour and butter in small amounts to help hold the crust together. Not a deal-breaker if youre tight on time, but defeats the purpose of the swap if youre trying to keep this treat gluten-free and vegan. Consider making your own (check out a simple recipe idea here) by pulsing walnuts with a date paste or syrup in your food processor, then shaping into a pie crust and freezing until ready to bake. Related: 7 Tips for Shaking Sugar Think natural When It Comes to Sugar Its no secret most people eat WAY more added sugar than recommended (for reference, on average Americans eat about 17 teaspoons of added sugar a day when the recommendation is closer to 12 teaspoons or below for a 2000 calorie diet!) And friends, beware, coconut sugar, maple syrup, honey, and good ole cane sugar are ALL just different types of added sugars (one isnt better than the other.) To help satisfy that sweet tooth, consider using the natural sugars found in sweet fruits and vegetables, like apples, dates, and sweet potatoes, in your baked goods. Depending on the type of recipe youre making, you should be able to reduce the added sugar by at least a third when you sub in unsweetened applesauce (like these Chocolate Chip Cookie Dough Bars do!) Note you will also need to modify the fat amount (like the oil or butter used) so the texture continues to be the same. Boost Fiber with Beans Chocolate is abundant this season and for good reason: its delicious and its packed with flavonoids. But what if you took that decadent chocolate and brought it up a notch to boost the fiber and create a decadent dark chocolate dip to serve alongside graham crackers, gingerbread, or fresh fruit? Youd be the hostess with the most-ess for sure! Begin by pureeing a cup of beans alongside melted dark chocolate or dark cocoa powder, dates for natural sweetness, and your favorite nut or seed butter of choice. Blend until its a smooth, hummus-like consistency and enjoy! (Use this Sweet Hummus Recipe as your guide.) Power Up with Protein Cream pies and bundt cakes are certainly popular around the holiday season, but that doesnt mean you cant do over the dairy! Swapping in a portion of reduced-fat Greek or skyr yogurt for sour cream helps to boost the protein while minimizing the saturated fat of your treat. If youre still not a big fan of Greek yogurt, then ease into it by starting small with the swap, with roughly a third used in place of the sour cream. In no time youll be adjusted and making the full swap, pinky promise! (Try this Butterscotch Cheesecake Pie for a nice addition to your menu this year!) The post 5 Vegetarian Swaps to Boost Nutrition in Sweet Treats appeared first on Vegetarian Times.

Gluten Free Buckwheat Waffles

October 27 2020 Vegan Richa 

Gluten Free Buckwheat WafflesThese Vegan Gluten-free Chocolate Buckwheat Waffles are a chocoholic’s breakfast dream! Light, crispy, and nutritious and made with a blend of naturally gluten-free buckwheat flour and oat flour! 7 ingredients and 1 Bowl. Wholesome, delicious and so easy to make. Vegan Glutenfree soyfree Nut-free Recipe Jump to Recipe These Chocolate Buckwheat Waffles are light, crispy, and nutritious. You will love how easy they are to throw together and how wholesome these are while still tasting super chocolatey and decadent. The unique blend of buckwheat flour and oat flour will keep you full for hours. Trust me, you will want to make a double batch!  Chocolatey, rich, and nutty as they are, these gluten-free waffles taste excellent as they are, but why not take them to the next level with some toppings? You can top these any way you like, but let me just mention that a scoop of vanilla ice cream and a drizzle of syrup is a superb choice for sure.Continue reading: Gluten Free Buckwheat WafflesThe post Gluten Free Buckwheat Waffles appeared first on Vegan Richa.

rumali roti recipe | roomali roti | homemade hotel-style manda roti

July 17 2020 hebbar's kitchen 

rumali roti recipe | roomali roti | homemade hotel-style manda rotirumali roti recipe | roomali roti | homemade hotel-style manda roti with step by step photo and video recipe. roti or naan bread recipes are very common across india and are essential for day to day meals. generally, it is made with wheat flour and shaped like a round disc, but can also be made with different flour. one such easy, simple indian flatbread recipe made with plain flour is rumali roti recipe, known for its texture and taste. The post rumali roti recipe | roomali roti | homemade hotel-style manda roti appeared first on Hebbar's Kitchen.

Vegan Chocolate Chip Cookie from Joy of Cooking (Update: Good News Monday Edition)

April 27 2020 Vegan Thyme 

Vegan Chocolate Chip Cookie from Joy of Cooking (Update: Good News Monday Edition) I've made these chocolate chip cookies at least a half-dozen times since quarantine. But when I whipped up a batch yesterday, the feeling of folding in the butter and flour and chips brought with it a sense of new purpose. Now I was baking like I had during "normal" times: for relaxation. For pleasure. Not for stress relief and escape and sugar coma. The results are in: COVID negative. We're elated! Relieved. Grateful. I wonder how many other families received similar news yesterday and how they're feeling. Did they jump into their kitchens and bake cookies? The roller coaster of emotions we endured while this was all going on was terrifying. And now states (including Missouri) are considering easing restrictions. I hope the virus gets the memo, and surely it has because of course a virus takes direction. I can see it putting on its little coat, fedora hat, grabbing its luggage and just shuffling off into the great unknown. Downtrodden and broken because we, the human hosts--are not going to stand down any longer. We're coming back!  I've been trying to incorporate whole wheat flour/­­ground oats or almond flour into as many recipes as I can to extend the use of my all-purpose flour. So far I've only ruined one loaf of bread because my ratio of water wasn't increased enough or something for a proper rise. It became a nice flat bread instead. Waste not, want not. Use whatever form of chocolate you have on hand here. It can be chopped up chunks, it can be tiny chips, it can be peanut butter chips and chocolate chips. It can be M&Ms--whatever you have on hand that gives you the chocolate jolt you need, use it. This cookie also welcomes any bit of nut you'd like to add as well.  Here is my modified vegan chocolate chip cookie recipe from Joy of Cooking.  Vegan Chocolate Chip Cookie  1 stick Earth Balance butter 1/­­3 cup sugar 1/­­3 brown sugar  1 t. vanilla extract 1 T. ground flax plus 2 T. water and 1 t. olive oil (Flax Egg) 3/­­4 cup AP flour 1/­­4 cup whole wheat flour (or sub any kind of flour you have here) 1/­­2 t. baking soda 1/­­2 t. salt 1 cup chocolate chips 1/­­3 cup chopped pecans *optional Preheat oven to 375. Prep a cookie sheet with parchment paper or light oil. In a bowl, whisk together flour, baking soda, salt. Set aside. Prepare flax egg and set aside. In medium mixing bowl, add butter, sugars, extract and mix well. Add flax egg and blend until smooth. Slowly add dry ingredients to butter mixture until all dry flour pieces are incorporated. Then fold in the chocolate and nuts (if using). Drop by tablespoon onto cookie sheet spaced two inches apart. Place in fridge for twenty minutes.  Remove and bake for 10-12 minutes or until edges of cookies begin to brown. Freeze any unused dough into round balls for later. 

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 Chocolate Chunk Blondies (somehow I must've known it would come to this)

March 12 2020 Vegan Thyme 

Vegan Chocolate Chunk Blondies (somehow I must've known it would come to this) I threw these blondies together as I prepped a big batch of black bean burgers to freeze for later. (Yes, I am food prepping.) Probably made over a dozen batches of these cookies over the past few months. As usual, I took a break from sugary carb-craving in February. Things are much different now. Even though the grass is beginning to green up and my daffodils are blooming, the urge to bake and soothe my soul with comfort foods normally reserved for dark, winter months has returned with a vengeance.  (As a news-obsessed individual, I'm sure you can guess why.) My cookbooks lining the kitchen walls are more precious to me than ever right now. I've collected hundreds over the decades. I drop into flea markets looking for Pyrex and instead find myself with a two-dollar cookbook I'd wanted years ago. One more for the collection. Call me crazy, but in my Marie Kondo cleaning frenzy last spring--very few cookbooks left this house. Very. Few. One of my old stand-by cookbooks, an Alice Medrich classic, stands the test of time.   Published in 2010, my dog-eared, taped-page and post-it noted guides indicate the cookbook's utility.  Here's my vegan version blondie--and don't bake these in an 8" square pan. Use instead a rectangle if you can. Mine is 10 x 6" pan I purchased for eight bucks at the grocery store. Once you add the batter to the pan, you may look at it and think: this cannot be right--there's barely enough batter to cover the bottom of the pan. Trust the recipe, they bake up beautifully. And after a night in the fridge, even better.  Vegan Blondies (adapted) 3/­­4 cup unbleached AP flour 1/­­4 cup whole wheat flour 1/­­2 t. baking powder 1/­­4 t. fine sea salt 1 stick vegan butter 3/­­4 cup light brown sugar 1 t. vanilla extract 2 T. ground flax, plus 3 T. water, 1 t. olive oil (vegan egg) 2/­­3 cup walnuts or pecans 1/­­2 cup chocolate chunks Preheat oven to 350. Line pan with parchment paper, lightly spray. Mix dry ingredients together, set aside. Place small saucepan over low heat, add butter and sugar and stir until butter melts and sugar is mostly dissolved. Remove from heat. Add vanilla extract and flax egg. Mix well. Add dry ingredients to butter mixture. Mix just until flour is mostly incorporated. Add half nuts and half chocolate. Spread batter in pan, then sprinkle remaining nuts and chocolate over. Bake for about 20 minutes or just until the sides begin to turn golden. Let cool completely, then cut into squares and store in fridge. With all the bleak AF stuff out in the world lately, my own version of self-care includes a nice vitamin rich juice first thing in the morning. I've had my juicer for a dozen or so years now. It's come in very handy lately (even though it sat literally unused for about eight of these). If you think, "Hey, nice blondie recipe, but then juicing...how's that work?" Um, resistance is futile. I will always have chocolate in my life in one form or another. This is my favorite juicing recipe: 1 beet 1 carrot 1 celery stick 1 knob ginger 1 granny smith apple juice of half a lemon When I can, I make enough for two small pints (one before I eat oatmeal for breakfast, another to drink later in the day--you know, around three in the afternoon when I'd rather scarf down a whole package of M&Ms). I've been a believer in juicing for ages...has it helped? I have no damned idea. It makes me feel good. So yes. It "helps". Also been intermittent fasting. So basically the day goes like this: Eat between nine and five. Stop.  Went to my local WM on Tuesday, just as a precaution, trying to get my hands on bleach cleaner. Wow. I happened to turn the corner and spotted an out of place single bottle left. I was like: "Thank you retail-eagle-eye for helping me spot the thing that wasn't like the other things."

dahi paratha recipe | dahi ke parathe | curd paratha recipe

January 9 2020 hebbar's kitchen 

dahi paratha recipe | dahi ke parathe | curd paratha recipedahi paratha recipe | dahi ke parathe | curd paratha recipe with step by step photo and video recipe. paratha recipes are a popular choice for day to day meals across india. it is typically made and served with a spiced vegetable based stuffing in a wheat flour dough. moreover the popularity is due to its less hassle as it can be served without any extra curries. one such hugely popular north indian paratha is dahi paratha recipe. The post dahi paratha recipe | dahi ke parathe | curd paratha recipe appeared first on Hebbar's Kitchen.

mathri recipe | methi mathri recipe | how to make wheat flour mathri

July 30 2019 hebbar's kitchen 

mathri recipe | methi mathri recipe | how to make wheat flour mathrimathri recipe | methi mathri recipe | how to make wheat flour mathri with step by step photo and video recipe. deep fried snack is inevitable in indian cuisine and has many variations and types. each state and region has adapted and developed its own variety of these snack which would be served in different occasions. one such hugely popular rajasthani snack recipe is the methi mathri recipe known for its long shelf life. The post mathri recipe | methi mathri recipe | how to make wheat flour mathri appeared first on Hebbar's Kitchen.

Sattu Paratha

July 7 2019 Manjula's kitchen 

Sattu Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Sattu Paratha Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option. For Dough - 1 cup whole wheat flour (roti ka atta) - 1 tbsp oil -  1/­­2 tsp salt -  1/­­3 cup water to make dough (use as needed) Filling - 1 1/­­2 cup sattu, dailya, roasted chana flour - 2 tbsp oil - 1 1/­­4 tsp salt -  1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­8 tsp nigella seeds (kalonji) -  1/­­2 tsp mango powder (amchoor) -  1/­­4 tsp red chili powder - 1 tbsp green chili finely chopped -  1/­­3 cup water to make crumbly dough (use as needed) Also Need - 2 tbsp whole wheat flour (to roll the paratha) - 2 tbsp oil (to cook the paratha) Making Dough -  Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes. Filling -  Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together. Making Paratha -  Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough. -  Roll dough into a 3 circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. -  Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. -  Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. -  Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. -  After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. -  Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy. Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination. What is Sattu The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein. The post Sattu Paratha appeared first on Manjula's Kitchen.


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