Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts

French Beans Fry - Andhra Style#Alphabet Challenge

This is a tasty, which is every easy and delicious to make, is a delicious Andhra Style french beans cooked in mildly spiced masala called Pappula Podi. Healthy, hearty and flavorful Andhra style beans fry goes well with rice and sambar or with rotis. You can add a bit of fresh coconut as a final garnish.

Ingredients
250 Grams French Beans
Salt To Taste
1 Tablespoon Oil
2 Tablespoons Pappula Podi Masala
1 Tablespoon Fresh Coconut - grated
For The Pappula Podi Masala
2 Dry Red Chillies
¼ Teaspoon Cumin seeds
1 Tablespoon Dry coconut - grated
1 Tablespoon Split Roasted Gram /Phutane/Chutney Channa
2 Cloves Garlic
A pinch of Salt
For The Tempering
½ Teaspoon Mustard seeds
A Sprig Curry Leaves
2 Dry Red Chilies - de-seed and cut into two
2 Cloves Garlic - crushed (I used garlic)
OR
¼ Teaspoon Asafoetida

Method
To Make Pappula Podi Masala
Dry roast dry red chilies and cumin seeds for a minute. Add grated dry coconut and roast for half a minute. 
Cool and grind to a fine powder along with garlic, split roasted gram (phutane/chutney channa) and salt. 
Wash, stringed and chop the French beans into small pieces. Then boil it with salt, turmeric and water enough to cook the beans till done, ( make sure that there is at-least 3 tablespoons stock in the beans). 
Heat oil in a pan, add mustard seeds and let them splutter, add curry leaves, crushed garlic clove and dry chillies and sauté for few seconds. Add the french beans, salt, pappula podi masala and mix well, then add the stock and place lid let it simmer for about 3 minutes. Turn off heat, add fresh grated coconut. Serve with rice and any curry of your choice. We had with simple dal and steamed rice and enjoyed this spicy French Bean fry.
Labels: Alphabet Challenge, Vegetarian, Healthy, Andhra Pradesh, Indian, Sabzi, Side Dish

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Dill With Chana Dal & Potato#Alphabet Challenge

Dill leaves or Shepu as we call in Marathi, is a super nutritious and healthy leafy greens and it's also vegan meatless! .
This green vegetable can be prepared in many ways and can be enjoyed with rice and rotis both.

Ingredients
1 Cup Heaped Chana Dal/Gram lentil
2 Medium Potatoes - cubed
1 Large Onion - sliced
1 Teaspoon Heaped Red Chilly Powder
1 Teaspoon Salt
½ Teaspoon Turmeric Powder
2 - 3 Tablespoons Dill / Shepu- chopped
½ Cup Oil
1 Teaspoon Cumin seeds 
Method
Boil gram lentil with salt, chili powder, and turmeric, when gram lentil half done add potato cubes, cover and cook till potatoes tender, add soya bhaji / dill, cook for 5 minutes.
For The Tempering
Heat oil half cup, fry onion light golden and add the cumin seeds and fry then add this to the dal, mix serve with paratha.
Labels: Alphabet Challenge, Dill, Lentils, Chana Dal, Potato, Vegetarian, Vegan, Gluten free, Main course, Asian Cuisine

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Beetroot Mezhukkupuratti#Alphabet Challenge

In Kerala vegetables are prepared two ways one is with grated coconut which is called Thoran and the other without coconut is called Mezhukkupuratti or stir fry.
In this recipe the beetroot is peeled, then cut into into strips or cubed, then cooked with onion, green chillies. This is a simple and delicious sabzi, do try this!

Ingredients
3 - 4 Medium Beetroot - peeled & cut into strips
1 Medium Onion - chopped finely
2 Green chillies - slit
A Sprig Curry leaves
Salt to taste
For The Tadka
½ Teaspoon Mustard seeds
A Sprig Curry leaves
3 Shallots/Sambar Onions- sliced
2 Tablespoons Oil

Method
In a pan add the beetroot, green chillies, onion with a cup of water. Place this on high flame and bring this to a boil. Cover with a lid and reduce the flame to low. Cook till the beetroot is done.
In a another pan heat oil when the oil is hot then add the mustard seeds, when they splutter add the curry leaves and shallots, fry till the shallots starts to changes color. Now add the cooked beetroot, give it good mix, Cover & cook on low flame for 7-10 minutes, stirring in between. After 10 minutes switch of the flame. Serve hot... enjoy!!

My Notes
You can use pepper powder instead of green chilly.
Labels: Beetroot, Kerala, Alphabet Challenge, Sabzi, Vegetarian, Side Dish, Vegan, Gluten free
Palatable Pastime: Blueberry Biscuits 
A Day in the Life on the Farm: Bisque of Lobster 
Karen’s Kitchen Stories: Bagel Chips from Leftover Bagels 
Sneha’s Recipe: Beetroot Mezhukkupuratti 
Food Lust People Love:: Spicy Braised Ginger Pork Belly 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Spicy Barbecue Seasoned Rice Chex Mix 
Mayuri’s Jikoni: Beetroot Tomato Soup 
Magical Ingredients Beet Fennel Paratha 
Jolene’s Recipe Journal: Brooklyn Blackout Cake 

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Spicy Cabbage Masala#FoodieHoliday

This vegetable is so tasty and is prepared in a breeze. I assure you that if anyone in your house does not like cabbage even they will love it.
Ingredients
3 Teaspoons Oil
1/2 teaspoon Mustard seeds
1/2 teaspoon Cumin seeds
pinch of Asafoetida
5  Cloves of Garlic
1 Large Onion sliced
1 Teaspoon Garam masala
1 Teaspoon Red chilli powder
1/4 Teaspoon Turmeric powder
1 Teaspoon Coriander powder
1 Large Tomato chopped
2 Cups Cabbage shredded

1/4 Cup Peas (optional)
1/4 Cup Coriander  finely chopped 

Salt to taste

Method
Heat oil in a pan, add mustard seeds, cumin seeds when they splutter, add the asafoetida, garlic and cook garlic till it changes its color. Add sliced onion and cook till it becomes soft. Then add turmeric powder, garam masala, chilly powder, coriander powder, and stir fry for 2 minutes. Add tomatoes, cook till tomatoes get soft. Add sliced cabbage, peas and mix well. Then add salt, cover and cook till cabbage is tender. Garnish with chopped coriander and serve hot with chapati or rice!
Labels: Vegetarian, Healthy, Vegan, Side Dish, Spicy, Cabbage, Foodie Holiday

Hot and Spicy Food Recipes

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Vegetarian Noodles In Light Soy Sauce#SundayFunday

These vegetarian noodles are a healthy, delicious. They're super fun and flavorful, prefect for a delicious meal.

Ingredients
2 Tablespoon Light Soy Sauce
2 Tablespoon Red chilly Sauce
A pinch Chinese Salt - optional
½ Teaspoon Black pepper powder
1 Packet Veg Noodles
2 Tablespoon Sesame oil
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Chilly Sauce
Salt & Pepper to taste
5-6 Scallions/Spring Onions - sliced
1  Bell Pepper/Capsicum- Red, Green, Yellow - sliced
1 Carrot - thinly sliced

Method
Cook noodles according to directions in hot boiling Water with few drops of oil and salt. Immediately sieve in colander and run under cold water. Drain and fluff with fork and just add bit of oil and toss.
In a small bowl, whisk together Light soya sauce, vinegar, chilly sauce, salt and pepper and mix with noodles and keep aside.
Heat a wok nicely on medium high flame. Add onions, and carrot and lastly bell peppers toss them well. The veggies should crisp.
Add marinated noodles. Toss well. Cook for 2 - 3 minutes on high flame toss them well. Add the green onions, toss. Taste the seasoning. 
Ready to serve. This is simple and satisfying tender noodles.
Labels: Vegetarian, Sunday Funday, Chinese, Vegan, Noodles, Healthy, Asian Cuisine
For Sunday Funday we are sharing Chinese Recipes. Check the recipes made by us.

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Afghani Soya Chaap#AlphabetChallenge

Afghani Chaap is a great alternate option to meat for the people who prefer to eat vegetarian food. This creamy delicious and amazing appetizer is made with pure and natural spices. You will love them, you can also enjoy these with roomali roti and they are just a perfect combo and a complete meal too.

Ingredients
9 Sticks Soya Chaap Sticks -sliced
1 Tablespoon Ginger Garlic paste
4 Tablespoons Hung Curd/Greek Yogurt
Oil As Required
1 Teaspoon Black pepper powder
¼ Teaspoon Nutmeg powder
¼ Teaspoon Cardamon powder
2 Teaspoons Kasuri Methi
3 Tablespoons Heaped Fresh Cream
Salt to taste
1 Onion - sliced
4 Green Chillies - slit

Method
Boil water in a in pan when the water comes to a boil add the soya chaap sticks, just bring this to a boil and cover and switch off the flame. When the water cools, remove chaap from sticks and cut them into equal parts (neither too thick nor too thin). 
Deep fry them all until golden and crisp texture.
Keep aside.
In a mixing bowl add hung curd, ginger garlic paste, salt, kasuri methi, cardamom powder, nutmeg powder and black pepper powder with a tablespoon oil. Combine all well together, then add fried chaap into marination, cover and keep it in refrigerator for an hour or till ready to serve.
When ready to serve heat a 2 tablespoons of oil heated pan add sliced onions and slit green chillies. SauÅ¥e a bit and add marinated chaap into, stir well together and finally add salt to taste. In the end add fresh cream into and mix up gently.
Serve creamy hot Afghani Soya Chaap with the amazing drizzle of finely chopped coriander leaves. Serve as an appetizer with marinated sliced onions with vinegar or enjoy with roomali roti yum...mm. 
Labels: Alphabet Challenge, Soya, Mughlai Cuisine, Asian Cuisine, Vegetarian, Appetizer
Alphabet Challenge the author and creater is Wendy from A Day in the Life on the Farm.
A Day in the Life on the Farm: Almond Chicken  
Palatable Pastime: Angel Food Cake 
Karen’s Kitchen Stories: Apple Buns 
 Food Lust People Love: Anchovy Deviled Eggs  
Mayuri’s Jikoni: Amaranth Paratha 
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Dried Apple & Bourbon Oven-Baked Sauerkraut 
Jolene’s Recipe Journal: Spiced Apple Oatmeal 
Sneha’s Recipe: Afghani Soya Chaap 

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Mahalabia#SundayFunday

Mahalabia, also known as Mahalabi or Muhellabia , is a Middle Eastern dessert / pudding / custard made with milk, sweetened and flavored with rose or orange blossom water. Delcious and you will love it and takes just 10 minutes from start to finish. So easy and quick. While the dessert is called Muhallebi in Turkey and Iraq, the Egyptian variant is called Mahalabia.

Serves Two 
Ingredients

250 ML Full Cream Milk
50 Grams Sugar
2 Tablespoon Water
1 Tablespoon Level Corn Flour
100 ML Fresh Cream
1 Tablespoon Level Rose Water
Pistachios for garnishing as required

Method
Combine milk and sugar together in a saucepan; bring to a boil, let it boil till sugar dissolves.
Mix water and corn flour together in a bowl until smooth; stir into boiling milk. Cook milk mixture over medium heat until thickened to the consistency of a thick pudding, for 2 -3 minutes, add the rose water and give it a quick stir.. Remove saucepan from heat and add the fresh cream mix it well and keep stirring it till it cools / comes to room temperature or else a scum will form on the top. Pour into into two pudding glasses garnish with silvered pistachios. Refrigerate the pudding to chill. 
Serve this pudding chilled. Yum and delicious. 
Labels: Sweets & Desserts, Pudding, No Bake Desserts, Milk, Corn Flour, Fresh Cream, Middle Eastern, Glass Verrines, Vegetarian, Egypt  
We are sharing Egyptian recipes for this week's Sunday Funday.

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Arbi Tandoori#SundayFunday

What is Arbi? Arbi is Taro root / Colocasia plant root. Arbi or Arvi as some call it here has many benefits. It's a fiber-rich food. It's dietary fiber helps to maintain the blood sugar level and potassium in it helps in heart health. Hence it is helpful in diabetes management. Helps to improve digestive health. Arbi, being rich in fiber content makes your stomach feel fuller for longer hours and reduces the number of calories intake throughout the day. 
Since October is National Cookbook Month, we are sharing recipes from cookbook for Sunday Funday today. My recipe is taken from Tandoori Cooking @ Home by Sanjeev Kapoor.

Ingredients 
16 Arbi
Salt To Taste
¼ Teaspoon Turmeric powder
For The Marinade
½ Cup Hung Curd / Thick Greek Yogurt
½ Tablespoon Besan / Chickpea Flour
½ Teaspoon Kasuri Methi - roasted & crushed
1 Teaspoon Ginger paste
1 Teaspoon Garlic paste
½ Teaspoon Red Chilly powder
¾ Tablespoon Tandoori Masala powder
¼ Teaspoon Garam Masala powder
½ Tablespoon Lemon Juice
Salt To Taste

Method 
Wash well and then boil it ins sufficient salted boiling water with turmeric powder till almost done yet firm. Drain, refresh in cold water. Peel and keep aside.

Mix together all the ingredients for the marinade in a large bowl. 
Flatten the boiled arbi lighlty with your hand and add to the marinade. Mix lightly till evenly coated. Set aside to marinade for thirty minutes.

Preheat the oven to 180°C . Thread the arbi one by one on a skewer and brush with some of the remaining marinade. Cook in the preheated oven for tend to fifteen minutes, basting occasionally with melted butter. 
Remove from the skewers and serve hot.  
Labels: 
Cookbook, Arbi, Colocasia, Root, Taro, Sunday Funday, Baked, Healthy, Vegetarian, Low Carb, Appetizer  

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Keto Chilled Cucumber & Avocado Soup#SundayFunday

This Keto chilled soup is very refreshing with fresh cucumber and creamy avocados.

Serves 2
Ingredients

1 Cucumber - peeled, seeded and diced
1 Avocado
½ Cup Plain Whole Milk Yogurt - mine is homemade
1 Tablespoon Cup Fresh Parsley / Coriander Leaves
1 Tablespoon Fresh Dill
1 Scallion - green only - chopped
1 Lime - zest and juice
Salt and pepper to taste

Method 
Add the cucumber, avocado, yogurt, parsley, dill, and green onion to the blender. Add the lemon zest, lemon juice, and season with salt and pepper to taste. Blend the mixture until it is smooth.
Serve immediately or chill in the refrigerator for 30 minutes before serving.
Nutritional Info : Per Serving - Total Carbs - 12
Labels: Keto, Cold Soup, Cucumber, Avocado, Healthy, Vegetarian, Sunday Funday, Yogurt, Gluten free

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Brown Bread Carrot Cabbage Sandwich#SundayFunday

There are times when kid's make a fuss over eating veggies. Make a delicious creamy simple veggie sandwich and kid's will enjoy these. Sandwiches are never boring if you make different fillings. In my house we can enjoy sandwich for a light dinner too.
Ingredients 
1 Cup Packed Shredded Cabbage
1 Cup Packed Shredded Carrots
1 + ½ Cup Herbed Eggless Mayonnaise
1 Teaspoon Hot Chilly Sauce
1 Teaspoon Tomato Ketchup or to taste
Salt to taste
¼ Teaspoon Black pepper powder
Brown Bread slices

Method
Shred the cabbage and carrot.

In a large bowl , mix in the sauce, tomato ketchup, a cup herbed eggless mayonnaise, black pepper powder, mix well to make a smooth sauce. Taste, add salt and if required you can adjust the seasoning accordingly.
Now add in the sauce to shredded veggies, fold them in the sauce and mix well until they are coated properly. The sandwich spread is ready. 
Take bread slices and arrange them on a board.On one slice spread the herbed eggless mayonnaise and on the other slice lavishly apply the prepared veggie spread. Cover with mayonnaise spread bread slice. Like wise prepare rest of the sandwiches. Cling warp and refrigerate for at least 2 -3 hours.
Then when ready to serve take them out from the refrigerator and with a sharp knife cut off the sides of the sandwiches. Cut into shape of your choice.
Serve & Enjoy!!
Labels: Sunday Funday, Sandwiches, Carrot, Cabbage, Kids delight, Healthy snacks, Herbed Eggless Mayonnaise, Homemade, Vegetarian  
Mayuri's Jikoni: Avocado Tomato Sandwich
Palatable Pastime: Brie and Vegetable Agrodolce Sandwich
Sneha’s Recipe: Brown Bread Carrot Cabbage Sandwich
Amy’s Cooking Adventures: Dill Pickle Grilled Cheese
A Day in the Life on the Farm: Grilled Meatball Sub
Food Lust People Love: Smoked Salmon Smørrebrød
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey Bacon Butter Bacon, Egg, & Cheese

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Grilled Cauliflower Tikka Masala#SundayFunday

This dish is so delicious and creamy, you will love this dish.
For this recipe if have used mustard oil, this oil gives a delicious and nutty flavor to the dish. Mustard oil is also a healthy oil. Once you acquire a taste of the oil you will love using it in cooking. Do try this recipe with this oil. I have made the gravy thick to enjoy it with chapatti, if you want to have with steamed rice then add more hot water and adjust the gravy consistency accordingly. This crowd-pleaser of a dish for vegetarians, a perfect, warming bowl of comfort food.
Serves 4 - 5
Ingredients

1 Medium Head Cauliflower - cut into florets
1 Teaspoon Sea Salt
For The Cauliflower Marination
150 Grams Yogurt -whisked
½ Teaspoon Sea Salt
¼ Teaspoon Black Salt
1 Tablespoon Kashmiri Red Chilly powder
½ Teaspoon Amchur powder
½ Teaspoon Cumin Powder
½ Tablespoon Lemon Juice
1 Tablespoon Chutney Chana - grind to a fine powder
½ Teaspoon Kasuri Methi
1 Teaspoon Ginger Garlic Paste
2 Tablespoons Mustard Oil 
For The Tikka Masala Gravy
1 Medium Onion - chopped
3 Cloves Garlic - chopped
1" Piece Ginger - chopped
2 Medium Tomatoes - blanche & peeled
2 Tablespoon Mustard Oil
1 Teaspoon Red Chilly Powder
½ Teaspoon Turmeric Powder
1 Teaspoon Cumin Powder
2 Teaspoons Coriander Powder
½ Teaspoon Garam Masala Powder
¼ Cup Yogurt
½ Teaspoon Sea Salt
½ Teaspoon Sugar
For Garnishing
Coriander Leaves
¼ Cup Fresh Cream

Method
For The Cauliflower/Gobi Florets
In a large pot or kadhai, pour water add a teaspoon of salt bring it to a boil. Once the water comes to a rapid boil, add the cauliflower floret. Bring this to a boil and switch off the flame. Drain the water and let it cool down completely.

For The Cauliflower Marination
In a large mixing bowl combine, all the given ingredients to a smooth mixture, add in the cooled cauliflower florets, mix well. Set it aside for 30 minutes. 
In the mean time let's prepare the gravy
In a large pan / kadai, heat mustard oil, when it comes to a smoking point, switch off the flame let is cool for a minute or two. Now switch on the flame and fry the chopped onions, ginger and garlic till it just starts to turn golden, add the blanched and chopped tomato, sauté it for 2 minutes. Switch off the flame and let it cool.
Let's get back to the cauliflower
Heat the oven to 200°C, with both the elements on. Arrange the marinated cauliflower in a lined tray. Do not add the marinade, keep this aside, we will use it in the gravy.
Place the tray in the oven and let it grill for 15 minutes.
  
After 15 minutes, remove the tray out and turn the sides of the florets. Turn the oven setting to grill only and place the tray on the top rack and grill it for 10 minutes, half way through change the sides of the tray.    
They will be slightly charred see pic.
Back To The Gravy
In blender jar add the sautéed onion and tomato along with the oil, all the given spices and yogurt, grind this to a fine paste.
Pour this back into the same kadai without adding any oil.
Wash the blender jar with little water, pour this also into the kadai. Add the all the remaining cauliflower marinade and wash that bowl too with little water. Add another cup of water and mix all this well, add salt and sugar and give it good mix. Now switch on the flame and on medium high flame stir it continuously till the gravy comes to a rolling boil. Once it comes to a rolling boil, cover with a lid and reduce the flame to low and let it simmer till oil surfaces. 
  
Once the oil surfaces our gravy is done. Now add the garam masala, crushed kasuri methi, cream and give it good mix, let is simmer for a minutes. Switch off the flame add the grilled cauliflower florets and mix. Serve hot garnished with coriander leaves and a drizzle of cream.
Enjoy with chapatti or naans.
Enjoy super delicious, finger licking Cauliflower Tikka Masala.
Labels: Cauliflower, Grilled, Gluten free, Main course, Indian, Sunday Funday, Oven Roasted, Vegetarian

Sunday Funday

Fire Up the Grill!

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