Chutney - vegetarian recipes

Try it! You will enjoy it!

Greek Salad

Lemon Sugar Cookies

Custard Toast Bites

Kiwi and Apple Popsicles










Chutney vegetarian recipes

tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju

July 22 2019 hebbar's kitchen 

tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojjutomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju with step by step photo and video recipe. chutney or spicy condiments are very common in india or particularly in south india. it is generally either served as a side dish to steam rice or perhaps as chutney for morning breakfast dishes. one such hugely popular spicy condiment is the tomato gojju recipe from the popular karnataka cuisine. The post tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju appeared first on Hebbar's Kitchen.

bonda recipe | urad dal bonda | ulundu bonda | urad dal vada

July 5 2019 hebbar's kitchen 

bonda recipe | urad dal bonda | ulundu bonda | urad dal vadabonda recipe | urad dal bonda | ulundu bonda | urad dal vada with step by step photo and video recipe. south indian cuisine is known for its healthy and tasty steamed breakfast recipes served with choice of chutney condiments. but there are other deep fried snacks recipes which are served for morning breakfast too. one such crisp and soft deep fried snack recipe is the urad dal bonda which is round ball in shape. The post bonda recipe | urad dal bonda | ulundu bonda | urad dal vada appeared first on Hebbar's Kitchen.

Dahi Puri Chaat (Street Food)

July 1 2019 Manjula's kitchen 

Dahi Puri Chaat (Street Food) (adsbygoogle = window.adsbygoogle || []).push({});     Dahi Puri, Chaat, Street Food Dahi Puri is a very commonly found Indian street food! I have been wanting to do this recipe for my channel for quite some time, but I wanted to put my own twist on it. After experimenting with different fillings, I was finally able to come up with a combination that my family approved of – a healthy and delicious salad style filling. - 16 crispy puffed puries golgpa (available in India grocery store) Filling -  1/­­2 cup yellow moong dal -  1/­­2 cup potatoes (boiled peeled and cut into small pieces) -  1/­­2 cup tomatoes (chopped in small pieces) -  1/­­2 cup cucumber (chopped in small pieces) - 1 tbsp green chili (finely chopped) - 1 tsp ginger (finely chopped) -  1/­­2 tsp salt -  1/­­2 tsp roasted cumin seed powder - 1 tsp lemon juice For Garnishing - 1 cup yogurt (whipped) -  1/­­4 cup tamarind chutney (find the recipe on web site) - 1 tbsp soy sauce -  1/­­4 cup boondi - 1 tbsp green chili (finely chopped) -  1/­­4 tsp red chili powder -  Spread the puries on microwave safe plate and microwave for about 20 seconds, this will make the puries crispier and give the freshness. Set aside. -  Wash moong dal changing water 3-4 times and boil it in 2 cups of water over low medium heat until dal is very soft and tender but not mushy. -  After dal is at room temperature mix all the filling ingredients together, dal, potatoes, tomatoes, cucumber, green chili, ginger, salt, cumin powder, lemon juice Assemble Dahi Puri -  Whip the yogurt and add the water as needed to make it consistency of thick batter. -  Mix tamarind sauce and soy sauce together. -  First make a hole with you thumb center of the golgapa, fill with 1 tablespoon of filling. drizzle with yogurt tamarind chutney, few pieces of green chili, and few boondi, red chili powder and drizzle some more tamarind chutney. Assemble Dahi Puries just before serving. You can have every thing ready day before. Filling also can be served as salad. Dahi Puri with salad like filling is very light and refreshing.  I have done the recipe for Tamarind Chutney Before. you will also like to see some other easy chaat recipes, like Bread Dahi Vada, Aloo Chana Chaat, Sabudana Bhel.   The post Dahi Puri Chaat (Street Food) appeared first on Manjula's Kitchen.

red coconut chutney recipe | red chilli coconut chutney | idli red chutney

June 19 2019 hebbar's kitchen 

red coconut chutney recipe | red chilli coconut chutney | idli red chutneyred coconut chutney recipe | red chilli coconut chutney | idli red chutney with step by step photo and video recipe. coconut based chutney recipes are very native to south indians and are served with myriad dishes. the most popular coconut based chutney is the white colored served with idl and dosa. but there are other popular chutney and red coconut chutney recipe is one of them served with various breakfast dishes. The post red coconut chutney recipe | red chilli coconut chutney | idli red chutney appeared first on Hebbar's Kitchen.

Idli Chaat (South Indian Appetizer)

April 28 2019 Manjula's kitchen 

Idli Chaat (South Indian Appetizer) (adsbygoogle = window.adsbygoogle || []).push({}); Idli Chaat, South Indian Appetizer Idli Chaat is a tasty twist to traditional South Indian Idli. This can be served as an appetizer or an afternoon snack. It’s quick and easy to make, with the perfect savory flavors! Try this recipe today and you will be satisfied with a great dish!  - 6 Idlies - 1/­­2 cup potatoes (boiled peeled and cut into small pieces) - 2 Tbsp oil - 1/­­2 tsp salt - 1 Tbsp green chili (finely chopped) - 2/­­3 cup yogurt whipped (dahi,curd) - 3 Tbsp cilantro chutney - 3 Tbsp tamarind chutney - 1/­­4 cup fine sev -  I am using store bought frozen idlies or you can also use left over idlies. Make sure though frozen idlies to bring to room temperature. - Whip the yogurt until smooth. Add a little milk as needed to make the pourable consistency.  - Heat 2 tablespoons of oil in a pan and arrange the idle do not overlap them. Cooked the idlis over medium heat, turn them about 3-4 time, till they are light golden brown both sides. This should take about 4 minutes. - Transfer them on a plate and stir-fry the potatoes in the same pan sprinkling the 1/­­4 teaspoon of salt. Stir-fry the potatoes till they start getting light golden color this should take about 2 minutes.   Serving the Idli Chaat -  Arrange the idlies in a serving plate, sprinkle remaining salt 1/­­4 teaspoon. Put 1/­­2 the potatoes drizzle the yogurt, cilantro chutney and tamarind chutney. Garnish with green chilies and fine sev. Notes You can slice the idli in about 6 pieces and stir fry. This is another delicious way to serve to serve left over idlies. You will also enjoy Dahi Vada, and Bhel Puri. Links for Cilantro Chutney and tamarind Chutney The post Idli Chaat (South Indian Appetizer) appeared first on Manjula's Kitchen.

kara dosa recipe | kara dosai | how to make spicy dosa recipe

April 15 2019 hebbar's kitchen 

kara dosa recipe | kara dosai | how to make spicy dosa recipekara dosa recipe | kara dosai | how to make spicy dosa recipe with step by step photo and video recipe. dosa is a staple for many south indians and is mainly made for morning breakfast. it has evolved to many variations with its thickness, ingredients and also with the toppings used in it. one such variations with the toppings is kara dosa recipe topped with a spicy and red coloured ginger and garlic chutney. The post kara dosa recipe | kara dosai | how to make spicy dosa recipe appeared first on Hebbar's Kitchen.

Sabudana (Tapicoa) Bhel, Chaat

April 8 2019 Manjula's kitchen 

Sabudana (Tapicoa) Bhel, Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Sabudana (Tapicoa) Bhel, Chaat Sabudana Bhel this is a delicious appetizer or also can be served with afternoon tea. Sabudana Bhel or I like to call this chaat is an elegant looking dish, that will sure to impress all your family and friends. For Sabudana – Tapioca - 1/­­2 cup sabudana (tapioca, use the larger pearls) - 2 tsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) - pinch turmeric (haldi) - 1/­­2 tsp salt - few drops lemon juice For Serving - 1 cup potato (boiled peeled and cut into small cubes) - 1 Tbsp green chili (finely chopped) - 1/­­2 tsp salt - 1/­­2 cup peanuts (roasted and crushed) - 2 tsp chaat masala - 1/­­2 cup aloo lacha (check existing recipe) - 1/­­4 cup tamarind chutney (check existing recipe) -  Wash sabudana (tapioca) changing the water 2-3 time and soak with one cup of water, soak 8 hours or more. Sabudana will become all most four time in volume and will be soft. - Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and mustard seeds after seeds crack add turmeric, lower the heat to low. Add sabudana, and salt. Keep stir frying until sabudana becomes translucence, looks like pearls. This should take about another 4-5 minutes. Stir gently and making sure tapioca doesnt get sticky and stuck to each other. Turn off the heat, and drizzle 3-4 drops of lemon juice and stir. - Transfer sabudana to a wide bowl stir for few minutes with fork making sure sabudana pearls are separated and not sticky. Serve the sabudana at room temperature. - Add 1/­­2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside. - Assembling the Sabudana Bhel, in a serving platter spread the cooked sabudana, sprinkle the roasted peanuts, over peanuts sprinkle the potatoes, then aloo lacha, some more peanuts and drizzle the chutney. Suggestion, this is a easy recipe, you can prepare every thing in advance, cooked sabudana can be refrigerator for up to a week. Aloo Lacha and tamarind chutney can be stored for months.   The post Sabudana (Tapicoa) Bhel, Chaat appeared first on Manjula's Kitchen.

Impossible Meatless Kefta with Tamarind Chutney

March 11 2019 Meatless Monday 

Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta. This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando . Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Chef’s note: This is a vegan and gluten free dish. I use a little Quinoa flour to help keep the Kefta to bind when making a large batch.   Serves 4 - Ingredients - 16 oz. Impossible Burger(R) (or Beyond Burger(R)) - 1 tablespoon coriander mint chutney (recipe below) -  1/­­4 cup tamarind date chutney (recipe below)   - Coriander Mint Chutney - 1/­­8 cup fresh mint* - 2 cups cilantro -  1/­­4 cup onion -  1/­­2 teaspoon toasted coriander seeds - 1 tablespoon fresh crushed garlic - 1 tablespoon fresh minced ginger - 2 tablespoons fresh lemon juice - 2-3 tablespoon water or as needed to make the chutney of a pesto consistency - 1 teaspoon cumin seeds toasted - 1 Tablespoons diced jalape?o - Salt and pepper to taste - *Use up to 1/­­2 cup, depending on your preference for mint in savory dishes.   - Tamarind Date Chutney - 1/­­2 cup tamarind paste - 1 cup dates pitted - 1 cup apple juice - 2 c water or vegetable stock -  1/­­2 teaspoon cumin - 1 Tablespoon Garam Masala -  1/­­2 teaspoon chili powder -  1/­­2 teaspoon coriander -  1/­­2 teaspoon fresh ground ginger - 1 teaspoon fresh crushed garlic - 1 teaspoon salt - 1/­­4 cup coconut milk solids - 1 teaspoon Coconut oil   - Carrot Achar - 1 pound carrots - 1 Tablespoon whole cardamom pods - 1 teaspoon whole black peppercorn - 1 each cinnamon stick - 3 each bay leaves -  1/­­2 teaspoon mustard seeds -  1/­­2 teaspoon coriander seeds -  1/­­2 cup Late Harvest Riesling Vinegar (or sweet vinegar) - 1 cup water -  1/­­4 cup honey -  1/­­4 cup white vinegar - 1 whole cucumber   Instructions 1. Preheat the oven to 375° F. 2. Mix defrosted Impossible Burger(R) or Beyond Burger(R) with one tablespoon of the mint chutney (see below). Roll the mixture into round keftas (oblong meatballs). 3. Place keftas on greased on a baking sheet, and bake at 375° F for 8-10 minutes. 4. Serve with tamarind chutney (see below. 5. Plate with carrot achar (see below).   Coriander Mint Chutney 1. Toast coriander seeds. 2. Cut the stems away from the cilantro and discard stems. 3. Pull the mint from the stems. 4. Place all ingredients in food processor and blend until consistency of pesto. 5. Add a small amount of water to gain the consistency desired.   Tamarind Date Chutney 1. In a saucepan, heat the coconut oil and add spices, garlic, ginger, apple juice, water/­­vegetable stock, dates, and tamarind paste. 2. Cook on a low heat, stirring constantly. 3. Remove from heat and strain the paste through a fine screen to remove any unwanted tamarind seed debris. 4. Add the coconut solids or a small amount of coconut milk. 5. Season with salt to taste.   Carrot Achar 1. Peel carrots and use a mandolin to cut into long thin strips. 2. Lightly toast the spices in a dry pan over medium heat. 3. Wrap the spices in a cheese cloth to create a spice sachet. 4. Mix water, sugar, salt, and vinegar. 5. Add the spice sachet and bring the mixture up to a simmer. 6. Before the mixture starts to boil, remove from heat and add the fresh carrots. 7. Let stand for 1 hour. 8. Place in a container and chill. 9. Leave the spice sachet in the liquid for best flavor. The post Impossible Meatless Kefta with Tamarind Chutney appeared first on Meatless Monday.

How to Save The Chutney

February 28 2019 Manjula's kitchen 

How to Save The Chutney Chutney are a big part of the condiments that I serve and I always like to keep them handy since they have long shelf life. These chutneys are used as an extra source of flavor with many appetizers, snacks, and chaat (whether it be sweet, sour,spicy, etc.). They are great to have readily available, because it makes life so easy when preparing a large menu, especially when you are in mood to have something spicy or when you make a sudden plan to entertain family or friend for afternoon tea. You can easily take any kind of dry snacks that you have on hand, even boiled potatoes, chickpeas, or crackers and turn them into a mouth-watering treat. These two chutneys, in my opinion, are a staple to every household preparing Indian food. I have their recipes on my website. Tamarind Chutney This chutney can be refrigerated for months. I like to make it thick in texture so that I can adjust the thickness of the chutney depending on what I am using it for. This exotic, sweet and sour chutney and can be called the ketchup of the east! This is delicious as a dipping sauce for French fries, as a spread over crackers, or even as a zesty addition to a rice dish. You really can never go wrong with it. Cilantro Chutney I prefer to prepare this in a large quantity in advance and freeze it in ice cube trays. You can store the frozen cubes in a zip-lock plastic bag. When you ready to serve, defrost as many cubes of chutney as needed. And after so many years, I have finally learned how to keep the vibrant green color of chutney. When blending the chutney, use crushed ice to blend instead of room temperature water; I was amazed by the difference it makes. Keep looking out for my blogs because I will continue sharing the tips I have learned over the years. It might just solve the one problem you could not figure out. The post How to Save The Chutney appeared first on Manjula's Kitchen.

tamatar ki chutney recipe | tamatar ki chatni | tomato ki chatni

February 6 2019 hebbar's kitchen 

tamatar ki chutney recipe | tamatar ki chatni | tomato ki chatnitamatar ki chutney recipe | tamatar ki chatni | tomato ki chatni with step by step photo and video recipe. chatni or condiment recipes are very essential to many indian households. there are myriad ways of making these chutney recipes, yet we crave for something different each and every time. one such easy and simple chutney recipe is tamatar ki chutney recipe made with ripe tomatoes and dry indian spices. The post tamatar ki chutney recipe | tamatar ki chatni | tomato ki chatni appeared first on Hebbar's Kitchen.

ram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhi

January 20 2019 hebbar's kitchen 

ram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhiram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhi with step by step photo and video recipe. delhi street food or chaats recipes are famous for its flavour and taste. there are several different types of chaat recipes started in the smaal delhi streets but has taken over the entire india. one such chaat recipe from the delhi streets is the savoury ram ladoo served with spicy green and tamarind chutney. The post ram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhi appeared first on Hebbar's Kitchen.

Dal Pakwan Chaat

January 5 2019 Manjula's kitchen 

Dal Pakwan Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Dal Pakwan Chaat This recipe is a little twist to an authentic breakfast delicacy in Sindhi homes. This style of serving makes this dish perfect for a gathering. I was inspired to do this recipe from when this was served to me in Jaipur while I was visiting my daughter-in-law family. For Pakwan - 1 cup all-purpose flour (maida, plain flour) - 1/­­4 cup fine sooji (samolina) - 2 Tbsp oil - 1/­­4 tsp salt - 1/­­4 tsp cumin seeds (jeera) For Dal - 3/­­4 cup chana dal (bengal gram) - 2 Tbsp oil - 1 tsp cumin seeds (jeera) - 1/­­2 tsp salt - 1/­­2 tsp turmeric (haldi) - 1 Tbsp ginger chopped - 1 green chili chopped - 1/­­4 tsp black pepper - 1/­­4 tsp garam masala - 1/­­2 tsp mango powder (amchoor) For Garnishing - 1/­­4 cup tamarind chutney (check the recipe on my web site) - 1/­­2 cup cucumber chopped in small pieces Pakwan, Crispy This Puries -  Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. Set the dough aside and let it sit for at least 15 minutes or longer. - Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. - Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp. Cut them in 6 pieces giving them in triangle shape. - Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly. - Fry few triangles at time not crowding them. Fry until both sides are a light golden-brown. Transfer triangles over paper towel, it will absorb the extra oil. For Dal -  Wash and soak chana dal for at least 2 hours in 3 cups of water. - Drain the water, heat the oil in pressure cooker over medium heat, when oil is moderately hot add cumin seeds. As seeds crack add dal, 2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat. - As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. - Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency. Serving Suggestion -  Serve pakwan with hot dal with drizzle of tamarind chutney, topping with cucumber. Cucumber gives them nice crunch. Notes:  After the triangle chips cool to room temperature they should be crisp. Chips can be stored in airtight container for 1 month. The post Dal Pakwan Chaat appeared first on Manjula's Kitchen.

Potato Cauliflower Patties Vegan Recipe

November 25 2018 Vegan Richa 

Potato Cauliflower Patties Vegan RecipePotato Cauliflower Patties Vegan Recipe. Easy Cauliflower croquettes, pan fried or Baked. Use up leftover Mashed Potatoes /­­ Veggies. Soyfree Nutfree.  30 mins! Can be glutenfree.   Jump to Recipe   Got leftover mashed potatoes or other mashed veggies? Make these Veggie Patties! These patties are easy and come together quickly. Prep your mashed potatoes. Lightly cook the grated cauliflower and carrots on a skillet. Combine with the mashed potatoes and herbs. Shape and bake or pan-fry! These croquettes can be served with ketchup, chutney or gravy.  I use a cookie cuter to shape these into small sturdy patties. Shape as you like. Lets make some delicious veggie patties.Continue reading: Potato Cauliflower Patties Vegan RecipeThe post Potato Cauliflower Patties Vegan Recipe appeared first on Vegan Richa.

peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde

November 19 2018 hebbar's kitchen 

peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga undepeanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde with step by step photo and video recipe. peanuts or groundnuts are heavily used in indian cuisine, particularly in western india. it is often used to make curries, chutney or even in some deep fried snack recipes. but this is a unique peanut ladoo recipe made with just 2 main ingredients, i.e groundnuts and melted jaggery. The post peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde appeared first on Hebbar's Kitchen.

uttapam recipe | onion uttapam | uthappam recipe | masala uttapam

June 2 2019 hebbar's kitchen 

uttapam recipe | onion uttapam | uthappam recipe | masala uttapamuttapam recipe | mixed veg uttapam recipe | uttapam batter recipe with step by step photo and video recipe. a popular breakfast dosa recipe served in many darshini and sagar hotels in bangalore and other south indian restaurants. it is typically served with coconut chutney, tomato chutney and even in sambar recipes. dosa recipes are pr The post uttapam recipe | onion uttapam | uthappam recipe | masala uttapam appeared first on Hebbar's Kitchen.

Crispy Pakora with Mint Sauce & Rhubarb Chutney

April 24 2019 Green Kitchen Stories 

Our crispy vegetable pakoras are quick, tasty, gluten free and vegan and you can either fry em in a pan or bake in the oven

lahsun ki chatni recipe | lehsun chutney | lehsun ki chutney

April 11 2019 hebbar's kitchen 

lahsun ki chatni recipe | lehsun chutney | lehsun ki chutneylahsun ki chatni recipe | lehsun chutney | lehsun ki chutney with step by step photo and video recipe. chatni recipes are essential in most part of the indian states. it is widely used for different purpose, establishing itself as side dish to breakfast, snacks or as a base to modern curries. one such multipurpose chutney recipe is lehsun ki chatni from north west india, used for myriad purposes. The post lahsun ki chatni recipe | lehsun chutney | lehsun ki chutney appeared first on Hebbar's Kitchen.

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge

March 11 2019 Meatless Monday 

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire ChallengeOn Monday, March 4, three finalists competed to be crowned the New York Restaurant Show Meatless Monday Rapid Fire Champion . Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. For the first time since Rapid Fire challenged chefs in 2016, three female chefs went head-to-head to prove that they had the best Meatless Monday dish. The competition was judged by a panel of experts including Maria Loi , Chef, Cookbook Author and Healthy Lifestyle Expert, Peggy Neu , President, The Monday Campaigns, Gennaro Pecchia , Partner, @aosbysosa /­­ Co-host @rolandsfoodcourt @siriusxm and Fabio Viviani , Chef, Culinary Personality, Restaurateur, Cookbook Author. The three finalists were: o Lisa Sereda, Executive Chef, Wine Time o Heidi Liv Tompkins, Co-Founder, CFO, Product Development Manager, Heidi’s Health Kitchen o Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, Gentry Park Orlando . Chefs had 20 minutes to prepare their dishes, discussing the ingredients, flavors, and health benefits. Chef Heidi took home the victory with her Mock Tuna Salad in Lettuce Wrap, drizzled with Yum-Yum Ginger Sauce. This dish, like all dishes at Heidis Health Kitchen is both raw and plant-based. The tuna taste comes from two types of seaweed and a vegan fysh sauce. Remarkably, both the taste and texture resembled tuna so closely that some of the judges couldnt believe it. Chef Heidi Tompkins is the Lead Product Developer, CFO, and Co-Founder of Heidis Health Kitchen . Ivan J. Raj, her Partner and Co-Founder, served as her sous-chef at the competition. Heidi has years of sales and marketing experience, coupled with a personal passion for wellness through the development of healthful foods.  She wrote her first cookbook when she was just eight years old! For the last four and a half years, through Heidis Health Kitchen, Heidi and Ivan have offered free monthly cooking classes in NYC, as well as a monthly pop-up restaurant serving raw plant-based foods. Heidis goal is to incorporate the highest form of nutrition, along with taste and texture for everyone who goes Meatless Monday! Try Heidis Raw Mock Tuna recipe, as well as the other two finalists recipes, below. Chef Heidi’s Raw Mock Tuna Lettuce Wrap Chef Patricia’s Impossible Meatless Kefta with Tamarind Chutney Chef Lisa’s Walnut Meat Stuffed Pepper   Interested in starting a Meatless Monday program? Learn how to bring Meatless Monday to your restaurant here or to your foodservice establishment here . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge appeared first on Meatless Monday.

Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney

March 8 2019 Oh My Veggies 

I think red lentils might just be the least appetizing food you can cook. Well, visually, at least. When you cook split lentils, they fall apart--kind of like split peas in split pea soup. I spent a lot of time trying to think of ways to make curried red lentils look attractive, but sometimes you just have to let curried red lentils be curried red lentils. You do you, lentils! You do you. So they’re not pretty, but I assure you, these Curried Red Lentil & Quinoa Bowls are delicious. I had the curried red lentil recipe in my pocket for a while and I just wasn’t quite sure what to do with it. I tried serving it over cauliflower steaks, but that was kind of weird. Serving it over quinoa is much better! It also makes this recipe a great source of protein--the quinoa has 6 grams per serving and the lentils have 10. Because I used Madras curry powder in this recipe instead of sweet, the lentils are a little bit spicy. You can add a dollop of Greek yogurt to your bowl to cool it down a bit, or make a batch of Cilantro-Mint Chutney. I love […]

Ragda Puri Chaat

February 26 2019 Manjula's kitchen 

Ragda Puri Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Ragda Puri Chaat Ragda Puri is a chaat dish that will leave you licking your fingers. Made with crunchy puris, ragda, and chutney, this recipe is the perfect addition to any chaat menu. This appetizer is easy to make and tastes delicious.  - 24 Puries (I am using store bought) - 1 cup vatana - 1 cup potato (boiled peeled and cubed in small pieces) - 1 tsp salt - 1 tsp black salt - 1/­­4 tsp black pepper - 2 tsp sugar - 1 Tbsp dry roasted cumin seed powder (bhuna jeera) - 1 Tbsp dry roasted coriander powder (bhuna dhania) - 2 Tbsp ginger (chopped) - 1 small green chili (chopped) - 1/­­2 cup cilantro (chopped) - 1 Tbsp tamarind chutney - 1 Tbsp lemon juice - 1 Tbsp green chili (finely chopped, optional) For Serving - 1/­­4 cup tamarind chutney (use more as needed) - 1/­­4 cup fine sev -  Wash and soak vatana in three cups of water for at least 8 hours. After soaking vatana will be about 2 1/­­2 times the volume of the original. -  Put the vatana in a pressure cooker with 2 1/­­2 cups of water. When the pressure cooker starts to steam, turn the heat down to medium and cook for 10 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Vatana should be soft and tender. I have used instant pot, because it is more convenient. - Blend cilantro, green chilies, and ginger, tamarind chutney, and lemon juice. - Mix cilantro paste and all the spices, salt, black salt, sugar, black pepper and finely chopped green chili this is optional, to boiled vatana mix the spices well. This is known Ragda. Add hot water if needed Ragda should not be very dry it should have thick gravy, Ragda thickens in consistency as it cools. - For serving, make a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle with tamarind chutney and sev. Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat. This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich . Check the recipe for Pani Puri , and Tamarind Chutney    The post Ragda Puri Chaat appeared first on Manjula's Kitchen.

poondu chutney recipe | garlic chutney | poondu satni for idli & dosa

January 21 2019 hebbar's kitchen 

poondu chutney recipe | garlic chutney | poondu satni for idli & dosapoondu chutney recipe | garlic chutney | poondu satni for idli & dosa with step by step photo and video recipe. chutney recipes are common condiments across south india made for morning breakfast. it is generally made with freshly grated coconut with other flavouring agents. but this chutney recipes is unique and is made with just garlic pods and red chilies and thus making it flavoured and spicy chutney. The post poondu chutney recipe | garlic chutney | poondu satni for idli & dosa appeared first on Hebbar's Kitchen.

Crispy Potato Balls (Potato Nuggets)

January 13 2019 Manjula's kitchen 

Crispy Potato Balls (Potato Nuggets) (adsbygoogle = window.adsbygoogle || []).push({}); Crispy Potato Balls, Potato Nuggets These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinner party. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkums recipe, and I am so glad to be sharing it today. - 2 cup potatoes (boiled, peeled and finely shredded) - 3 Tbsp corn starch - 1/­­2 tsp salt - 1 tsp ginger (finely shredded) - 1 Tbsp green chili (finely chopped) - 2 tsp oil -  In a bowl mix potato, about 2-1/­­2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed. - Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls. - Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away. - Drop the potato balls slowly in the oil making sure dont overlap them. - Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes. - When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil. - Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe. Serving Suggestion,  Serve with tamarind chutney, recipe is on my website. The post Crispy Potato Balls (Potato Nuggets) appeared first on Manjula's Kitchen.

pudina chutney recipe | mint chutney | pudina chatni

December 10 2018 hebbar's kitchen 

pudina chutney recipe | mint chutney | pudina chatnipudina chutney recipe | mint chutney | pudina chatni with step by step photo and video recipe. indian chutney recipes are known for its flavours. it is a must recipe in many indian households which is either prepared for morning breakfast or perhaps a side dish to lunch and dinner. pudina chutney recipe or mint chutney is one such popular variant from the south indian cuisine which is shared predominantly for idli & dosa. The post pudina chutney recipe | mint chutney | pudina chatni appeared first on Hebbar's Kitchen.

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi

November 25 2018 hebbar's kitchen 

beetroot chutney recipe | beetroot coconut chutney | beetroot pachadibeetroot chutney recipe | beetroot coconut chutney | beetroot pachadi with step by step photo and video recipe. chutney recipes are essential condiment recipes for many south indian households. it is generally made with coconut and mixed with other veggies for different flavour and taste. one such easy and simple recipe is beetroot chutney recipe made with beetroot slices and grated coconut for morning breakfast recipes. The post beetroot chutney recipe | beetroot coconut chutney | beetroot pachadi appeared first on Hebbar's Kitchen.

oats idli recipe | instant oats idli | steamed oatmeal idli

November 15 2018 hebbar's kitchen 

oats idli recipe | instant oats idli | steamed oatmeal idlioats idli recipe | instant oats idli | steamed oatmeal idli with step by step photo and video recipe. idli recipes are very common across india and especially in southern india. due to its popularity, there has been a lot of variations and types of idli recipe which can be cherished for breakfast. one such fusion recipe is oats idli recipe made with powdered quick rolled oats, which can easily served with chutney and sambar. The post oats idli recipe | instant oats idli | steamed oatmeal idli appeared first on Hebbar's Kitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!