masala receptek - Vegetáriánus receptek

masala receptek

Édesburgonyás tofurántotta currys hummusszal

2017. február 26. Vegán muflon 

Édesburgonyás tofurántotta currys hummusszalHadd kezdjem egy nagy hírrel! Egy Michelin-csillagos francia étterem séfje szólt, hogy segédkezhetnék neki a konyhán. De én rácsaptam a kagylót! Az iménti bevezető is hűen tükrözi, egy férfi esetében a nátha a szellemi kapacitásra is hajlamos súlyosan pusztító hatást gyakorolni. Ám ez még mindig eltörpül amellett az extrém idegállapot mellett, ami normális esetben csak a félig női szupermodell - félig griffmadár jellegű mitológiai vadakat jellemzi. Szóval ezúttal csak csökkentett üzemmódban voltam képes alkotni, de azért harmadik világbeli fogolytáborokban talán ezt a művet is szégyenérzet nélkül szervíroznák. Alkotóelemek: 400g natúr tofu 1 drabálisabb édesburgonya 1 közepes fej lilahagyma 1 tk kurkuma 1 csokor petrezselyem felaprítva 2 tk tandori masala fűszerkeverék (Tisztelt Muflon úr! Mi ez és hol lehet beszerezni? Árulja el, vagy szájba térdelem! - írja Hegemón-Konkáv Rezsőné Buhargerlócról. Nos, Kedves, kínai és Ázsia-boltokban tessen próbálkozni!) 1 tk curry 1/­­2 tk barnacukor 1/­­2 fej kínai kel vagy salátakeverék só, bors Az édesburgonyát vonakodva meghámozzuk, felkockázzuk, a lilahagymát cikkekre vágjuk. Aztán. Ezt az egész rahedli zöldséget egy ún. tálba helyezzük, hogy maximálisra emeljük az elmosandó edények számát. Hozzáadunk 2 ek olívaolajat, a cukrot, a tandori masalát, sózzuk, borsozzuk, majd összekeverjük. Ezt az elegyet 180 fokra melegített sütőben 25 percig süssük. Pont. Közben a tofut egy villával összetörjük, kevés olívaolajon megpirítjuk, hozzáadjuk a kurkumát és a sót, és félretesszük. A salátát kevés olívaolajjal és tandori massalával összekeverjük. Ha az egész hóbelevanc kész van, hummuszt készítünk (de a boltban vásárolt sem tartozik a gasztroterrorizmus hatáskörébe), és curryval elvegyítve tálaljuk vele a kész cuccot.

Karfiol kari

2017. február 23. Vegavarázs 

Avagy hogyan lehet 20 perc alatt egyetlen zöldségből isteni ebédet főzni. Hozzávalók: 3 ek olaj 2 kk római kömény fél kk asafoetida 3 kk sambar masala fél kk kurkuma 2 nagyobb paradicsom lereszelve 1 nagyobb karfiol rózsákra bontva 2 kk só egy csokor korianderlevél vagy petrezselyemzöld apróra...

Káposzta-zöldborsó-krumpli sabji

2017. február 9. Vegavarázs 

Hozzávalók: 1 kis fej káposzta 1 nagy krumpli 20 dkg fagyasztott zöldborsó 3 ek ghi vagy olaj 2,5 kk fekete mustármag 2-3 apró száraz chili (ízlés szerint) 5 db currylevél fél kk asafoetida 3 kk sambar masala 1 kk kurkuma 2,5 kk só 3 ek tejszín (elhagyható, kókusztejszín is lehet) Előkészítjük a...

Kachori with Kadhi

2017. február 3. Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Kachori topped with Kadhi Kachori topped with Kadhi this is a Rajasthani specialty that is simply delicious. There are times that we like to indulge ourselves or want to make a special treat for guests, but there is not enough time in the day to prepare such dishes. For times like this, I like to make semi-homemade recipes. This dish is perfect for this and can be presented beautifully. For Kachori - 4 peices Dal Kachori (Using frozen Kachori, which are readily available in Indian grocery stores.) For Kadhi - 1 cup yogurt - 1/­­4 cup besan (gram flour) - 2 Tbsp oil (canola or vegetable oil) - 1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­2 tsp fenugreek seeds (mathi) - 1/­­2 tsp turmeric (haldi) - 1/­­2 tsp red chili powder - 1 tsp salt - 2 Tbsp cilantro (finely chopped, hara dhania) - 1/­­4 tsp gram masala - 4 cups water For garnishing - 1 Tbsp ginger (thinly sliced) - 1 Tbsp green chilies (thinly sliced) - 2 tsp lemon juice - 1/­­4 tsp salt - For garnishing mix all the ingredients together before we start the Kadhi, this will get enough time to marinate ginger and green chili. Set aside. - Mix besan and turmeric with yogurt until smooth, this should be lump free. Add three cups of water slowly and mix well. - Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida. - When the cumin seeds crack, turn off the heat and add fenugreek seeds, and red chili powder. Stir for a few seconds. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil. -  Add remaining water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook about 20-30 minutes , stir occasionally. If needed to adjust thickness, add boiled water. Kadhi should be pourable consistency. Add garam masala, and cilantro, mix and turn off the heat. - While the Kadhi is cooking bake, or fry the kachories per the instructions on the box. I have baked the kachori. Let them cool of then break it open. -  Serve Kadhi over Kachori and garnish with marinated green chili and ginger pieces. Instead of frozen kachori, you can also make these fresh Kachori at home using my recipe.   The post Kachori with Kadhi appeared first on Manjula's Kitchen.

Masala Street: A Fresh Dining Concept

2016. december 19. Manjula's kitchen 

Masala Street: A Fresh Dining Concept I typically don’t do restaurant reviews but with this new Indian restaurant, Masala Street, here in San Diego, I simply had to! I recently had a great evening out with my family – both sons and their families, along with my daughter-in-law’s mother, who is visiting from Jaipur, India. We decided to try out the latest hot spot, Masala Street in the beach front La Jolla area. The whole experience was wonderful – the ambiance, food, top-notch service and especially the exquisite food presentation. The chef had really gone out of his way to please everyone. My family has many food restrictions – vegetarian, vegan dairy free, some don’t eat peppers, and my husband and I don’t eat onions and garlic. Others in my family love hot and spicy food. With all these restrictions, I was not expecting the food to meet our expectations. I was happily surprised that the restaurant was more than willing to accommodate all of our requests! Yes, I am talking about Chef Saransh and his wife Megha Oberoi! Chef Saransh explained that his unique menu is based on simple Indian street food with a California twist. These are few dishes we all really enjoyed: Starters - Quinoa Chaat, was really unique and delicious - Tacosa (which is a crunchy combinations of a Samosa and Taco) - Kursi Chaat, (Papdi chaat served over mango roll ups – the presentation is to die for!) Entrées - Spinach with chole (This was a delicious vegan dish prepared especially for us!) - Khatte Aloo Baingan, and Dal Tadka Desserts - Mango Kufi - Tira Gulla. - I loved both of these desserts. The menu options are endless! This is the restaurant I highly recommend. If you are in San Diego check it out: Masala Street 915 Pearl St. La Jolla, CA 92037 The post Masala Street: A Fresh Dining Concept appeared first on Manjula's Kitchen.

Masala Arbi (Sautéed Taro Root)

2016. december 7. Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Masala Arbi – Sautéed Taro Root Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with roti, paratha or puri. - 7-8 medium sized taro root (boiled, arbi) - 3 Tbsp oil - 1/­­2 tsp carom seeds (ajwain) - 1/­­4 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1 Tbsp coriander powder (dhania) - 1/­­4 tsp turmeric (haldi) - 1/­­2 tsp red chilli powder - 2 green chilies (sliced) - 1 tsp salt - 1/­­2 tsp mango powder (amchoor) -  Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless. -  Peel the skin and slice them into about 1/­­8 thick rounds. Set aside. -  In a small bowl mix turmeric, coriander powder, and red chili powder with 1/­­4 cup of water to make a paste. Set aside. -  Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away). -  Add carom seeds, and cumin seeds as cumin seeds crack add asafetida, -  Stir and add spice paste stir for about 30 seconds till oil start separating from oil. - Add green chili stir for few seconds. - Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other. -  Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes . The post Masala Arbi (Sautéed Taro Root) appeared first on Manjula's Kitchen.

Paneer Pasanda (Paneer Curry)

2016. október 27. Manjula's kitchen 

Paneer Pasanda (Paneer Curry) (adsbygoogle = window.adsbygoogle || []).push({}); Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish. This recipe will serve 4. Prep time: 25 minutes Cooking time: 25 minutes Ingredients: For Pasanda - About 8oz paneer, 9 thin slices of paneer, they are about 1×3 inch of slices, I am using store bought paneer, - 2 tablespoons fresh shredded coconut, I am using frozen shredded coconut - 1/­­4 teaspoon salt - 1 tablespoon cilantro finely chopped, hara dhania - 2 teaspoons green chili finely chopped, adjust to taste For Batter - 1/­­4 cup corn starch or arrowroot - About 3 tablespoons water Also need about 3 tablespoons of oil to shallow fry For Gravy - 2 cups of chopped tomatoes about 3 medium size tomatoes - 1 tablespoon chopped ginger - 1 tablespoon coriander powder (dhania) - 1 tablespoon oil - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 1/­­4 teaspoon turmeric (haldi) - 1 teaspoon red chili powder, adjust to taste - 1/­­4 cup cashew powder - 1 teaspoon salt - 1/­­4 cup heavy cream, or cream - 1/­­4 teaspoon garam masala - 2 tablespoons chopped cilantro hara dhania Preparation - Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili. - Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside. - Mix corn starch in 2-3 tablespoons of water to make a thick batter. - Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides. - Take them out over paper towel, to drain the extra oil. Set aside. Making Gravy - Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside. - Heat the oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder and cashew powder stir for a minute. - Add tomato paste cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency. - Pour the gravy over Paneer Pasanda. Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Panjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan. The one good thing with this dish you can prepare this in pieces and assemble when ready to serve. Enjoy! The post Paneer Pasanda (Paneer Curry) appeared first on Manjula's Kitchen.

Masala Puri (Spicy Crackers)

2016. szeptember 22. Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Masala Puri (Spicy Crackers) Masala puri is a delicious, crispy snack. You can also serve them as spicy crackers or chips. They can be quite addicting so be careful. Masala puri is one of my favorite snack with hot cup of chai. This simple and delicious recipe will make a great holiday gift! - 1 cup all-purpose flour (maida, plain flour) - 1/­­2 cup fine sooji (semolina) - 1 tsp salt - 1/­­2 tsp cumin seed (jeera) - 1/­­2 tsp carom seed (ajwain) - 1/­­8 tsp asafetida (hing) - 1 tsp red chili flakes - 2 Tbsp oil - 1/­­2 cup water - Also need oil to fry - In a bowl mix all the dry ingredients all-purpose flour, sooji, Salt, Cumin seeds, carom seeds, asafetida, and red chili flakes. - Add oil to the flour mix and rub with your fingers to mix it well. Add the water little at a time, making into a firm dough. -  Cover the dough and set aside for about 10 minutes or more. - Divide the dough into about 40 equal parts, and roll them between your palms. - Roll the puries into 3 inch circles. - Prick each puri with a fork in 3 to 4 places, this will prevent the puries not to puff while frying. - 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 a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. - Fry few puries at a time, make sure to place just enough puries to cover the oil. Fry them until both sides are a light golden-brown. Take them out over paper towel and repeat the process. Tips - Masala Puries can be stored for a couple of months in airtight containers. - If the puries are cooked on high heat, they will be soft. Here are some more gift ideas! Spicy Cashews, Almond Brittle, Flax Seed Burfi The post Masala Puri (Spicy Crackers) appeared first on Manjula's Kitchen.

Vegán baingan bharta recept kicsit másképp, azaz krémes, padlizsános punjabi étel laskagombával

2016. augusztus 18. VegaNinja 

Nagyon közel áll a szívemhez az indiai konyha, és bár autentikusnak nem mondanám magam, szeretek kísérletezni az ízeivel. A Curry House-ban már nem készítik el vegán módra a baingan bhartát, amely egy paradicsomos, krémes padlizsánszósz, így kisebb hiányérzet maradt bennem, és megpróbáltam rekreálni az ízeket. Az eredeti kicsit másképpen készül, de a laska gomba enyhén gumis, kellemesen könnyed állaga és íze remekül passzolt a krémes szószhoz. Hozzávalók: negyed kg (bashmati) rizs 1 közepes padlizsán 1 dl zabtej, vagy más növényi tej kb. negyed kg laskagomba 5 közepes paradicsom 1 kápia paprika 1 közepes fej hagyma felkockázva 1 kis gerezd fokhagyma 3×4 cm-es darab gyömbér 1 evőkanál garam masala 1 teáskanál pirospaprika 1 csipet fahéj 1 db szárított csilipaprika felaprítva 1 teáskanál apróra vágott, friss korianderlevél Elkészítés: A rizst dupla mennyiségű vízzel, 2 teáskanál sóval, magas lángon feltesszük főni. Amikor forrni kezd, alacsony lángra kapcsolunk, lefedjük, és kb. 20 percig felé se nézünk. A vöröshagymát (apróra vágva), a fokhagymát (fokhagymanyomón áttörve) és a padlizsánt (felkockázva) feltesszük főni alacsony lángon egy nagyobb serpenyőben, azonnal hozzáadjuk a növényi tejet, és megsózzuk. Pár perc múlva hozzáadjuk a pirospaprikát, a csilit, majd a kápia paprikát és a paradicsomot felkockázva. Kb. 20 perc alatt puhára főzzük a serpenyő tartalmát, mert azt szeretnénk, hogy a padlizsán csak puha, szinte krém állagában legyen jelen az ételben. Közben levágjuk a laska gomba tönkjének vastagabb részét (ne dobjuk ki, szuper vegán “polip” készíthető belőle!), és a maradékot, a nem túl rágós, omlós részeket felcsíkozzuk, és beletesszük a serpenyőbe. Meghámozzuk a gyömbért és belereszeljük az ételbe, hozzáadjuk a fahéjat, a garam masalát, a korianderlevelet, és jól elkeverjük. 5 percig hagyjuk főni, majd a rizzsel együtt tálaljuk. The post Vegán baingan bharta recept kicsit másképp, azaz krémes, padlizsános punjabi étel laskagombával appeared first on VegaNinja.

Urad Dal Tadka

2016. július 8. Manjula's kitchen 

Urad Dal Tadka (adsbygoogle = window.adsbygoogle || []).push({}); Tadka urad dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals. This recipe will serve 4. Preparation time 10 minutes Cooking time 15 minutes Ingredients: - 1 cup wash urad dal - 1teaspoon salt - 1/­­4 teaspoon turmeric - 1 tablespoon finely chopped ginger - 2 cups water - 1/­­4 teaspoon garam masala - 1/­­2 teaspoon of mango powder (amchoor) Seasoning  - 3 tablespoons clarified butter or ghee - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 1 green chili sliced - 1 tablespoon ginger thinly sliced - 1/­­2 teaspoon red pepper adjust to taste - 4 pieces of lemon for garnishing Method - Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water. - Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat. - When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes. - Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be. - Add garam masala, and mango powder mix it well. Seasoning Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving. Tadka urad dal is ready serve with roti or paratha, or with plain rice. Enjoy!   The post Urad Dal Tadka appeared first on Manjula's Kitchen.

Vegyes zöldség subji - ájurvédikus zöldséges főétel

2016. június 29. Élj harmóniában 

Vegyes zöldség subji - ájurvédikus zöldséges főételVegyes zöldség subji - ájurvédikus zöldséges főételItt a nyár és a piacon megannyi ízletes, finom zöldség. Most aztán mindenki egyéni ízlésének - illetve ájurvédikus testalkatának - megfelelően tud zöldségeket fogyasztani.:) ez a zöldséges főétel bármilyen zöldségekkel elkészíthető. H ozzávalók 4 csésze felaprított zöldség ( cukkini, zöldbab. répa, paprika, tök, etc...) 2 ek. ghí (vegán változatban kókuszzsír) 1/­­2 tk. római kömény 1/­­2 tk. fekete mustármag 1/­­2 tk. masala 1/­­4 tk. kurkuma csipet aszafoetida (hing) 1/­­4 tk. só Vegyszermentes (bio) alapanyagokat használj! A zöldségeket mosd meg és vágd apró darabokra. Melegítsd fel az edényt és tedd bele a ghít, majd a fekete mustármagot - a legjobb ha letakarod, mert amikor kipattog, akkor kiugrálhat az edényedből. Húzd le a tűzről picit az edényt amíg pattog a mustármag, majd add hozzá a római köményt, majd ha pirulni kezdett add hozzá az aszafoetidát, a kurkumát és a masalát. Picit keverd meg és tedd hozzá a zöldségeket és a sót. Keverd úgy össze, hogy a fűszerek jól elkeveredjenek a zöldségekkel. Vedd le takarékra és tedd rá a fedőt. 5 perc után keverd meg és takarékon főzd, amíg meg nem puhulnak a zöldségek (kb. 15 p.) Ez  a subji mindhárom dhosát kiegyensúlyozza. Jó a vata-nak, pitta-nak és kapha-nak is. Kedvezően hat az agnira, az emésztés tüzére és jó a csontoknak és az ízületeknek is. A legjobb baszmati rizzsel tálalni.

Interview mit Fee von Feegan

2016. április 27. Deutschland is(s)t vegan 

Interview mit Fee von FeeganWer ist Fee und was ist Feegan? Fee, das ist Felicitas Fee Sauer,  - sie ist 43 Jahre alt, hat zwei erwachsene Töchter, einen tollen Mann und eine Spedition. Darüberhinaus hat sie seit über 25 Jahren eine Leidenschaft für das Thema Gesundheit und für den veganen Lebensstil. Bereits in der Spedition hat sie gemeinsam mit der Albert-Schweitzer-Stiftung einen ihrer LKW´s mit einer Plane ausgestattet: Wen streicheln, wen essen - daneben die Bilder von einem Schwein und einem Hund. So fährt eine inspirierende Denkaufgabe durch Deutschland und regt vielleicht Menschen an, sich darüber Gedanken zu machen, weshalb man ein unschuldiges Schwein isst, den eigenen Hund aber liebevoll streichelt. Wir haben Fee auf der VeggieWorld Hamburg persönlich kennengelernt und mehr über ihre tolle Geschäftsidee Feegan entdeckt. Feegan ist ein veganes Fachportal, das aus der Idee heraus entstanden ist, Informationen rund um den veganen Lebensstil auf einer Seite zu sammeln und auf Veranstaltungen und Messen einem breiten Publikum zu präsentieren. Wir haben Fee im Interview einige Fragen gestellt. Hallo Fee, was ist das besondere an Feegan? Feegan versucht unabhängig zu informieren und sammelt Informationen rund um den veganen Lebensstil. Produkte, Dienstleister, Rezepte, Artikel, Veranstaltungstipps und vieles mehr findet man auf unserer Webseite. Ein Newsletter, eine aktive Facebook-Seite und ein liebevoll gepflegter Instagram-Account runden unser Angebot ab. Was bedeutet vegan für dich und seit wann lebst du selbst vegan? Ich lebe weit mehr als mein halbes Leben vegetarisch und seit über drei Jahren komplett vegan. Meine ganze Familie lebt und liebt den veganen Lebensstil und so sind Ernährung, Gesundheit und alles was dazugehört bei uns schon immer ein präsentes Thema. Wichtig ist mir das Bewusstsein zu fördern, dass wir durch eine vegane Lebensweise viele globale Probleme positiv beeinflussen können: Welthunger, Tierleid und Massentierhaltung verringern, unser Klima schützen und zuletzt möchte ich auf jeden Fall die Ethik  und die persönliche Verantwortung unserem Planeten gegenüber hervorheben. Das Gefühl, etwas Gutes zu tun und einen Beitrag zu leisten ist grandios. Veganismus schafft friedliche und gesunde Menschen und somit auch eine friedlichere Welt. Somit ist der vegane Lebensstil für mich tatsächlich die Antwort auf die globalen Herausforderungen und für mich ist jeder Mensch, der sich damit beschäftigt und die Entscheidung trifft, vegan zu leben, ein absolutes Geschenk. Für die Entwicklung in den letzten 20 Jahren bin ich mehr als dankbar. Du kochst leidenschaftlich  und gibst Kurse, was isst du am liebsten? Ich liebe die ayurvedische Küche und könnte generell täglich indisch essen - mein persönliches derzeitiges Highlight ist das Gericht Palak Paneer. Spinat mit Ingwer, Garam Masala, Zwiebelchen und dazu Feto als Käseersatz angebraten. Da ich aber auch versuche, einen hohen Anteil Rohkost zu essen, muss ich meinen Rohkostsalat ins Spiel bringen, der einfach nur glücklich macht: Rotkohl, rote Zwiebel, Avocado, Karotte, Mango und gekeimte Kichererbsen mit einem leichten Dressing aus Kräutersalz, Olivenöl und frisch gepresster Zitrone runden meinen Tag ab. Wie inspirierest du dein Umfeld? Ich versuche durch meine vegane Genussküche  und durch die Kochkurse meinen Mitmenschen zu zeigen, dass vegane Küche weder Entbehrungen bedeutet, noch dass sie fade schmeckt. Bei unseren Dinnerabenden servieren wir 6 Gänge und das Feedback gibt uns recht. Von Geschmacksexplosion bis zu der Erkenntnis wie vielfältig veganes Leben sein kann, ist alles dabei. Auch haben wir hier etliche ,,Wiederholungstäter und auch viele Menschen, die von weiter her anreisen und einen Dinnerbesuch bei uns mit einem Sightseeing-Wochenende im schönen Bamberg verbinden. Auch unser Cateringservice findet tollen Zuspruch und dieses Jahr haben wir neben vielen kleineren Cateringaufträgen bereits drei fest gebuchte vegane Hochzeiten auf dem Programm. Und das dritte Standbein ist natürlich mein Fachportal, mit dem wir viele Messen besuchen und so den Menschen zeigen, was es alles auf dem veganem Markt gibt. Welche Tipps hast du für Menschen, die mit vegan ganz frisch starten möchten? Generell: einfach mal loslegen - in jeder Stadt gibt es inzwischen tolle Vegan-Challenges, hier kann man sich anschließen und gemeinsam entdecken, wie vielfältig und gesund das vegane Leben ist. Ein Kochkurs zum starten ist super und wenn man nur einige tierische Lebensmittel wie Sahne, Butter, Eier durch vegane Alternativen ersetzt, ist schon viel gewonnen. Wer auf Facebook ist, findet hier auch hier in diversen Gruppen viel Inspiration. Und - wer Fragen hat, kann sich auch gerne bei Feegan melden. Grundsätzlich zählt jede Mahlzeit, bei der man auf tierische Produkte verzichtet und so zu einer einer besseren Welt beiträgt. Wo  kann man Fee noch persönlich treffen? Mit meinem Fachportal bin ich auf vielen veganen Veranstaltungen - so stehen dieses Jahr neben den VeggieWorld-Messen auch noch die Veranstaltungen Veggienale und diverse vegane Straßenfeste auf dem Programm. Und selbstverständlich trifft man mich hier in Bamberg auf unseren veganen Dinner-Veranstaltungen und bei den vielfältigen Kochkursen. Mehr Infos: http:/­­/­­www.feegan.de/­­ https:/­­/­­www.facebook.com/­­feegan.de  Der Beitrag Interview mit Fee von Feegan erschien zuerst auf Deutschland is(s)t vegan.

Paneer Jalfrezi

2016. április 21. Manjula's kitchen 

Paneer Jalfrezi Paneer Jalfrezi basically is an Indian style stir-fry dish which tastes delicious and looks beautiful. This is also a popular restaurant dish. Paneer Jalfrezi is a quick and easy recipe to make. Serve Paneer Jalfrezi with paratha, naan, or plain rice. This recipe will serve 3. Preparation time 15 minutes Cooking time 15 minutes Ingredients: - About 1 cup paneer cut in long strips about 1/­­4 - About 1 cup bell pepper cut in long strips about 1/­­4 - capsicum (I am using different color bell pepper for color) - About 1 cup carrots cut in long strips - About 1 cup green beans cut into about 1 pieces - 1 tomato medium size cut into byte size pieces - 3 tablespoons Oil - 1 teaspoon cumin seeds - 1/­­2 teaspoon nigella seeds, kalonji - 1 tablespoon ginger thinly sliced - 1 tablespoon green chili chopped - 1/­­4 teaspoon turmeric - About 3/­­4 teaspoon salt - 1/­­4 teaspoon garam masala - 2 tablespoons Cilantro chopped Method Paneer jalfrezi vegetables should not be very soft, to taste best vegetables should be little crisp. Vegetables are added in steps as all the vegetables take different time in cooking. - Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds, and nigella as the seeds crack, add carrots, beans and salt. Stir-fry three to four minutes. - Add bell pepper, ginger, green chili, turmeric, and red chili powder, stir fry for two to three minutes. Add paneer and tomatoes stir gently cook until all the vegetables are tender. - Add garam masala and cilantro stir gently everything is mixed well. vegetables should be crisp, do not overcook. - Turn off the heat. Enjoy! The post Paneer Jalfrezi appeared first on Manjula's Kitchen.

Crispy Aloo Pakoras (Potato Fritters)

2016. március 24. Manjula's kitchen 

Crispy Aloo Pakoras (Potato Fritters) Crispy aloo pakoras, or crispy potato fritters are a flavorful and delicious snack specially when it is served with cilantro chutney, and hot cup of chai. They are easy and quick to make. Welcome your surprise guest and treat them with these mouthwatering crispy aloo pakoras. This recipe will serve 4. Ingredients: - 2 cups potatoes wash, peeled and finely chopped, aloo - 1/­­2 cup besan - 2 tablespoons rice flour - 2 tablespoons corn starch - 1 tablespoon fennel seeds crushed, saunf - 1 tablespoon coriander seed crushed, dhania - 1/­­4 teaspoon turmeric, haldi - 1/­­4 teaspoon mango powder, amchoor - 1/­­8 teaspoon asafetida, hing - 1-1/­­2 teaspoons red chili flakes - 1 tablespoon ginger finely chopped, adrak - 2 tablespoons cilantro chopped, hara dhania - 1 tablespoon oil - 1 teaspoon salt Also need oil to fry Method - Wash and peel the potatoes and cut them in very small cubes, and soak them in cold water. - Mix all the ingredients together except salt and potatoes. - Drain the water from potatoes, add the spice mix and mix it well. Add water as needed making sure the spice mix stick to the potatoes uniformly. - Now add the salt and mix it well. - Heat the oil in a frying pan on medium high heat. - The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should raise to the top but not change color right away. - Oil your fingers it helps dropping the potatoes in the frying pan. - While putting the potatoes into oil, loosen them with your fingers to make sure the potatoes are separated and do not form clutter. Potatoes should be separated while frying. - Fry the potatoes until they turn light brown, turning them occasionally. - When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil. Crispy aloo pakoras taste best when they are served hot. Serve the with cilantro chutney and hot cup of masala chai. The post Crispy Aloo Pakoras (Potato Fritters) appeared first on Manjula's Kitchen.

Taco Samosa

2017. január 26. Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Taco Samosa This exciting recipe for Taco Samosa is exactly what it sounds like – a twist to the traditional Samosa. Taco Samosas are delicious and savory with the perfect crisp. When I had my family do the initial taste test, the reaction was WOW! These Taco Samosas should be in your must try list. Not only are they delicious, but will be the conversation piece for your next get together. One thing good about these Samosas is that you can prepare them in advance and simply assemble before serving. This recipe will make 8 Taco Samosas. For Shell - 1 cup all-purpose flour (plain flour, maida) - 1/­­4 cup fine sooji (semolina) - 1/­­4 tsp salt - 1 1/­­2 Tbsp oil - 1/­­3 cup lukewarm water for the Filling - 2 cups Potatoes (boiled, peeled and chopped into very small cubes) - 1/­­2 cup green peas (I am using frozen green peas) - 2 Tbsp oil (canola or vegetable oil) - 1/­­2 tsp cumin seeds - 1 tsp coriander powder - 1/­­4 tsp red chili powder - 1/­­4 tsp garam masala - 1 tsp mango powder (amchur) - 1 tsp salt - 2 Tbsp green chilies (chopped, adjust to taste) - Oil to Fry For Serving - 1/­­4 cup cilantro chutney - 1/­­4 cup tamarind chutney Making the Dough - Mix the flour, sooji, salt, and oil add water as needed to make a firm dough. -  knead the dough for about 1 minutes to make the dough smooth and pliable. -  Let the dough sit for at least 15 minutes . Making the Filling - Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. -  Add cumin seeds as cumin seeds crack, add green peas stir-fry for about 2 minutes . -  Add all the other ingredients, potatoes, coriander powder, red chili powder, garam masala, mango powder, salt and green chili. Stir-fry for about 2 minutes , potato filling should be moist not very dry. Making Taco Shells - Knead the dough for few seconds. Divide the dough into 8 equal parts, and roll them into balls. - Roll each dough ball into about 4-inch diameter. Prick each rolled up Taco with a fork in several places both sides, this will prevent Taco from puffing and make them crisp. - Heat the oil in a frying pan over medium heat. The frying pan should have 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. - Place one rolled Taco in the frying pan and press with a skimmer, turn and fold in half. Doing this it will become taco shape. Do not press, between the fold there should be space to fill the potatoes filling. Gently do the next one same way do not over crowd the frying pan. Fry them until light golden brown on both sides. This should take about 2-3 minutes . Take the Taco out and place them on paper towels to absorb the excess oil. Repeat the process for remaining Taco. - You can prepare the taco shells in advance and store them in air tight container. Assembling the Tacos -  Fill the taco shell with potato filling (filling should be hot) and drizzle with chutney. Suggestions Taco Samosa you can prepare in advance and assemble before serving. Taco shells should be good for two weeks or more. Potato filling also can be refrigerated for 3-4 days just heat the filling before serving. Chutneys I always have ready. The post Taco Samosa appeared first on Manjula's Kitchen.

Bhakarwadi (Spicy Indian Snack)

2016. december 16. Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Bhakarwadi Bhakarwadi is a delicious sweet and spicy snack. Bhakarwadi is a popular snack from Gujrat and Maharashtra. Bhararwadi is a tasty snack. Dough - 1 cup besan (Bengal gram flour) -  1/­­4 cup all-purpose flour (maida) -  1/­­4 tsp salt -  1/­­4 tsp turmeric (haldi) - 1/­­8 tsp asafetida (hing) - 3 Tbsp oil (canola or vegetable oil) -  1/­­4 cup water Spice Mix - 4 Tbsp coconut powder - 2 Tbsp sesame seeds - 3 tsp fennel seeds (saunf) - 2 tsp coriander seeds or powder (dhania) - 1 tsp cumin seeds (jeera) - 1 tsp red chili powder (adjust to taste) -  1/­­2 tsp garam masala - 1/­­8 tsp asafetida (hing) - 1 tsp salt - 2 Tbsp sugar - 1 Tbsp lemon juice Also, Need - 2 Tbsp all-purpose flour (for rolling) - 2 Tbsp besan (for batter) - Oil to fry Dough - Mix all the ingredients together except water, besan, all-purpose flour, salt, turmeric, asafetida, and oil, add the water as needed to make firm dough. Lightly oil the dough, cover the dough and set aside for at least 15 minutes. Spice Filling - Mix all the ingredients for spice mix except sugar and lemon juice, coconut powder, sesame seeds, fennel seeds, coriander, cumin seeds, chili powder, garam masala, asafetida, and salt. - Grind the spices to a coarse powder, coffee grinder or spice grinder works the best. - Take the spice mix in a bowl and add the sugar and lemon juice, mix it well set aside. Making Bhakarwadi - Mix besan with about 3 tablespoons of water to make a thin batter. Set aside. - Knead the dough for a minute before rolling, make it into ball. Lightly floured the rolling surface and flatten the dough ball. Roll into about 12-13-inch diameter. - Spread the filling evenly over leaving about 1/­­4 border all around, and press the filling lightly slightly pressing. - Roll the sheet gently, but firmly until you have a nice firm log. Roll the log gently 6-7 times this helps keeping together, and press lightly. - With a sharp knife slice the both ends about 1 inch long then slice the log into 3/­­4 inch thick, this should make about 14 -16 Bhakarwadi. - Heat at least one inch of oil in a frying pan over medium high heat. To test, put a small piece of dough into the oil; dough should sizzle and come up slowly, but not change color. - Dip them in the batter from both sides one at a time and drop them slowly into the hot oil. Fry the Bhakarwadi until both sides are golden-brown, turning occasionally. Each batch will take 7-8 minutes to cook. - Bhakarwadi are ready to serve. The post Bhakarwadi (Spicy Indian Snack) appeared first on Manjula's Kitchen.

Idli Manchurian

2016. november 4. Manjula's kitchen 

Idli Manchurian (adsbygoogle = window.adsbygoogle || []).push({}); Manchurian is a popular Indo Chinese dish, and made several different ways. Idli Manchurian is a super delicious appetizer or main dish. I prepare this dish when I have leftover idlies. Idli Manchurian satisfies your savory and spicy cravings! This recipe will serve 3. Preparation time 10 minutes Cooking time 20 minutes Ingredients: - 4 idlies, I am using left over idlies, I do have the recipe for idli - About 2 cups sliced yellow and green bell pepper, use any color bell pepper -  1/­­4 teaspoon salt - 2 tablespoons oil for stir-frying, idlies and bell pepper For Sauce - 6 whole red chilies - 2 tablespoons oil (canola or vegetable oil) - 2 tablespoons soy sauce - 1 tablespoon vinegar - 1 tablespoon ginger paste or finely grated ginger (adrak) - 1 tablespoon tomato paste -  1/­­2 teaspoon sugar - 2 teaspoons corn starch or arrow root powder - 1 cup water Preparation - Boil the red chilies in about 1/­­2 cup of water until they are tender. Let them cool off. In a blender blend all the sauce ingredients together oil, soy sauce, vinegar, ginger, tomato paste, sugar, and corn starch if needed add more water. - Boil the sauce over medium heat. Sauce should be pouring consistency. Set aside. - Cut the idlies into bite size pieces, I have cut the idlies in 6 pieces. Heat the oil in frying pan over medium high heat. Add idlies and sprinkle the salt. Stir-fry for 2-3 minutes until idlies are lightly golden brown, take them out and set aside. - In the same pan stir fry bell pepper 2-3 minutes, do not overcook the bell pepper, they taste better when they are still crisp. Add the stir-fry idlies to bell peppers. Pour the sauce and stir gently making sure idlies are coated well. Turn off the heat. Idli Manchurian is ready. Take them out in a serving bowl. Manchurian makes a delicious lunch box meal. Also, try Gobi Manchurian, Masala Idli, Rava Idli The post Idli Manchurian appeared first on Manjula's Kitchen.

Gift Ideas for upcoming Diwali (2016)

2016. október 24. Manjula's kitchen 

Gift Ideas for upcoming Diwali (2016)Diwali is fast-approaching and I have already begun my preparations! This time of year is full of parties, fun, and celebration. So why not bring a homemade gift to the next party? Homemade gifts are truly special in that they show you really put some thought and care into it. Some ideas for simple homemade gifts are: Masala Puri Chiroti (Khaja) /­­/­­ (adsbygoogle = window.adsbygoogle || []).push({}); /­­/­­ ]]> Date and Nut Ladoo Atta Ka Ladoo Rava Ladoo Spicy Cashews Spicy Cashews The post Gift Ideas for upcoming Diwali (2016) appeared first on Manjula's Kitchen.

Masala Puri - Spicy Crackers

2016. szeptember 22. Manjula's kitchen 

Masala Puri - Spicy Crackers (adsbygoogle = window.adsbygoogle || []).push({}); Masala purie is a delicious, crispy snack. You can also serve them as spicy crackers or chips. They can be quite addicting so be careful. Masala puri is one of my favorite snack with hot cup of chai. This simple and delicious recipe will make a great holiday gift! Recipe will make about 40 Masala Puri Preparation time: 15 minutes Cooking time: 20 minutes Ingredients: - 1 cup all-purpose flour (maida, plain flour) - 1/­­2 cup fine sooji (semolina) - 1 teaspoon salt - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­2 teaspoon carom seed (ajwain) - 1/­­8 teaspoon asafetida (hing) - 1 teaspoon red chili flakes - 2 tablespoons oil - 1/­­2 cup water Also need oil to fry Method - In a bowl mix all the dry ingredients all-purpose flour, sooji, Salt, Cumin seeds, carom seeds, asafetida, and red chili flakes. - Add oil to the flour mix and rub with your fingers to mix it well. Add the water little at a time, making into a firm dough. - Cover the dough and set aside for about 10 minutes or more. - Divide the dough into about 40 equal parts, and roll them between your palms. - Roll the puries into 3 inch circles. - Prick each puri with a fork in 3 to 4 places, this will prevent the puries not to puff while frying. - 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 a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. - Fry few puries at a time, make sure to place just enough puries to cover the oil. Fry them until both sides are a light golden-brown. Take them out over paper towel and repeat the process. Tips: - Masala Puries can be stored for a couple of months in airtight containers. - If the puries are cooked on high heat, they will be soft. these are some more gift ideas! Spicy Cashews, Almond Brittle, Flax Seed Burfi The post Masala Puri – Spicy Crackers appeared first on Manjula's Kitchen.

5 Absolutely Delicious Appetizers

2016. augusztus 8. Manjula's kitchen 

5 Absolutely Delicious AppetizersI think we all look forward to appetizers! They are samples of exciting tastes and textures that allow us to anticipate a delightful social interaction. For me they are an important part of every family get-together or in hosting a party with friends and making new acquaintances. You can do a great deal of the preparation for some of the appetizers in advance and serve them in several variations. You can play around by mixing and matching the ingredients, creating different tastes and looks. Here are five highly favored recipes from my viewers: Samosa Pinwheels These appetizers freeze very well. In preparation for freezing, fry them half way and then cool them down to room temperature and then freeze the pinwheels. These can be refrigerated for 5-6 days, and can be frozen for a month. Khasta Kachoris These appetizers will stay good for 4-5 days at room temperature. Before sealing them into a storage container be sure they are at room temperature. I have heard from viewers that their Kachories are soft and they want to know why this has happened. If they are still warm when stored, condensation will form inside the storage container causing them to soften. If they have softened, place them in the oven at 350 degrees Fahrenheit for about 10 minutes. The crispiness will return. Bread Potato Rolls These can be refrigerated for 2-3 days. Make sure to cover them with moist paper towel and keep in flat container. When you are ready to serve them, take them out from refrigerator and fry. Crispy Aloo Tikki Uncooked patties can be refrigerated for 3-4 days before frying, shallow fry them time of serving. Vegetable Rice Cutlets If you need to prepare these patties in advance of your event, add some bread crumbs to the mix, and then make the patties. Now they can be refrigerated for 2-3 days. Gather up your ingredients and prepare your magical delicacies. Enjoy! Included are some suggestions as to how to best store and serve them, making them unique every time they are served. You can make them small or a little larger in size depending on how you want to serve them and the space needed for toppings. All of these appetizers are traditionally served with cilantro and tamarind chutney. They can also be served like a Chaat, drizzling the appetizer with whipped yogurt and chutney. Additional variations can develop by serving them with Aloo Dum or Spicy Chole. The various sauces enhance the flavor of your appetizers. The post 5 Absolutely Delicious Appetizers appeared first on Manjula's Kitchen.

Vegyes zöldség subji – ájurvédikus zöldséges főétel

2016. július 5. Eszemiszom – Jóga Magazin 

Vegyes zöldség subji – ájurvédikus zöldséges főétel Itt a nyár és a piacon megannyi ízletes, finom zöldség. Most aztán mindenki egyéni ízlésének – illetve ájurvédikus testalkatának – megfelelően tud zöldségeket fogyasztani.:) ez a zöldséges főétel bármilyen zöldségekkel elkészíthető.   H ozzávalók 4 csésze felaprított zöldség ( cukkini, zöldbab. répa, paprika, tök, etc…) 2 ek. ghí (vegán változatban kókuszzsír) 1/­­2 tk. római kömény 1/­­2 tk. fekete mustármag 1/­­2 tk. masala 1/­­4 tk. kurkuma csipet aszafoetida (hing) 1/­­4 tk. só   Vegyszermentes (bio) alapanyagokat használj!   A zöldségeket mosd meg és vágd apró darabokra. Melegítsd fel az edényt és tedd bele a ghít, majd a fekete mustármagot – a legjobb ha letakarod, mert amikor kipattog, akkor kiugrálhat az edényedből. Húzd le a tűzről picit az edényt amíg pattog a mustármag, majd add hozzá a római köményt, majd ha pirulni kezdett add hozzá az aszafoetidát, a kurkumát és a masalát. Picit keverd meg és tedd hozzá a zöldségeket és a sót. Keverd úgy össze, hogy a fűszerek jól elkeveredjenek a zöldségekkel. Vedd le takarékra és tedd rá a fedőt. 5 perc után keverd meg és takarékon főzd, amíg meg nem puhulnak a zöldségek (kb. 15 p.)   Ez  a subji mindhárom dhosát kiegyensúlyozza. Jó a vata-nak, pitta-nak és kapha-nak is. Kedvezően hat az agnira, az emésztés tüzére és jó a csontoknak és az ízületeknek is. A legjobb baszmati rizzsel tálalni.      

8 Delicious Vegetarian Recipes In Under 30 Minutes!

2016. június 22. Manjula's kitchen 

8 Delicious Vegetarian Recipes In Under 30 Minutes!We all live busy lives and have so many things to get done. Time is precious and your mealtime should not make you stressed. Here are some quick and easy suggestions for delicious Indian vegetarian recipes in under 30 minutes that can be used for any meal. Masala Khichdi Masala Khichdi is a spicy variation of simple khichdi. This the ultimate comfort food which is also healthy. Khichdi is basically prepared with rice and lentils. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Usually khichdi is served with yogurt, pickle and papdam. Chickpea Pulav Chickpea Pulav is a delicious combination of rice, chickpeas, and vegetables and then seasoned with spices. This is a great, hearty, and healthy meal. This is a one dish and one pot meal. Quinoa vegetable pilaf Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. Vegetable Pulav Vegetable pulav is a mix of vegetables and spices. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal with yogurt, pickle, papadam or chutney. Grilled Potato Sandwiches Grilled Potato Sandwiches gives a different dimension to the classic grilled cheese sandwich. They are delicious and add an Indian taste to the standard grilled cheese. Potato& cheese sandwiches are excellent choice for a hearty and satisfying lunch. Oat Dosa Oat dosa is an easy recipe that is perfect for busy families. This gluten-free dish is made with oats, rice flour, yogurt, and a few spices. I add cabbage and carrots for texture. This is definitely a staple in my house. Bread Uttapam Bread Uttapam is a popular South Indian dish. Traditionally uttapam is made with rice and lentil batter, which can be a long process. Bread Uttapam, on the other hand, is instant and easy to make. Not to mention it tastes delicious. It tastes divine served hot and with a side of coconut chutney. Aloo Puri Aloo Puri, is spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch or dinner. The post 8 Delicious Vegetarian Recipes In Under 30 Minutes! appeared first on Manjula's Kitchen.

Lunch Box Suggestions

2016. április 25. Manjula's kitchen 

Lunch Box SuggestionsI personally think that deciding what to have for lunch can be difficult.  Its important to have variety.  Of course it also important that should be is nutritious, healthy and we look forward to eating!  Something easy to prepare the night before is an added benefit. Here are some of my go-to suggestions for an easy and delicious lunch! Cream Cheese Sandwiches These are my favorite not to mention super simple to make. If you are doing these for kids, you may skip the ginger and green chili. Black Eyed Peas Salad This is a popular salad among my friends especially for a takeout lunch. Often I use this salad to make a wrap that makes for a very satisfying lunch. To make a wrap I use tortillas or left over plain parathas.  Simply spread the hari cilantro chutney over tortillas or parathas and put about 1/­­4 cup of salad length wise leaving about 1 inch from the top and fold it tightly like burrito. Masala Khichdi :  This is the ultimate healthy comfort food. Khichdi is basically prepared with rice and lentils. Adding a few vegetables with spicy tomato seasoning makes khichdi a complete meal. Yogurt rice or curd rice This is a popular South Indian dish. This dish tastes especially great on hot summer days. Spinach ParathaThese parathas can be prepared two to three days in advance. Add a side of spicy pickle and you have a great lunch! The post Lunch Box Suggestions appeared first on Manjula's Kitchen.

Breakfast Suggestions

2016. április 18. Manjula's kitchen 

Breakfast SuggestionsBreakfast is unarguably the most important meal of the day. So why not start your day off right with a healthy and delicious meal?  Many people skip breakfast because theyre rushing to get out the door - either to get to work, drop kids off the school, or both! Breakfast kick-starts your day.  Below are some easy-to-prepare breakfast suggestions that will give you the energy you need to tackle the day. Much of the preparation for these meals can be done in advance. Besan ka Puda This is an all-time favorite with my family. This dish is both vegan and gluten free. Besan is also good for diabetics. Serve this dish with yogurt, pickle or hari cilantro chutney.  You can prepare the batter in advance and add the shredded zucchini just before making the puda.  Puda batter can be refrigerated for 3-4 days. Moong Dal Dosa This is another vegan and gluten free healthy breakfast. You can serve this with aloo masala, sambar, and your choice of pickle or chutney.  This is another dish where the batter can be prepared in advance and stored in the fridge for 3-4 days. Yogurt Sandwich If you are tired of the usual toast or bagel, this is a good replacement.  The filling can be prepared in advance and stored in the fridge for up to 2 days.  This can also be a quick lunch dish. Upma Sooji This is another family favorite.  You can prepare part of this dish in advance.  Follow steps 4, 5, and 6 to prepare the sooji mix.  You can refrigerate this for about one week.  Simply add boiling water with peas when ready to serve. Enjoy! The post Breakfast Suggestions appeared first on Manjula's Kitchen.

Spicy Plantain (Green Banana)

2016. március 3. Manjula's kitchen 

Spicy Plantain (Green Banana) Spicy plantain makes a delicious side dish. Plantain is green raw banana that is used for cooking. They do not have the sweetness or flavor as regular bananas, but taste amazing when cooked with salt and spices. I like to serve them with dal and rice. This recipe will serve 4. Ingredients: - 2 cups plantain boiled peeled and sliced -green raw banana - 4 tablespoons oil - 1/­­8 teaspoon fenugreek seeds (mathi) - 1/­­2 teaspoon cumin seeds (jeera) - 2 tablespoons coriander powder (dhania) - 1/­­4 teaspoon turmeric (haldi) - 1/­­2 teaspoon red chili powder (lal mirch) - 1 teaspoon ginger shredded (adrak) - 1-1/­­4 teaspoon salt - 2 green chilies seeded and cut length wise in fours - 2 tablespoons cilantro finely chopped (hara dhania) - 1/­­2 teaspoon mango powder (amchoor) Method - Boil the plantain in pressure cooker with four cups of water over medium high heat. After pressure cooker start steaming lower the heat medium low and cook for 10 minutes. Turn off the heat and open the pressure cooker after all the steam has escaped. Plantain do not get very soft and mushy. - Peel the plantain and slice them about 1/­­8-inch-thick in half moon. - In a small bowl, mix the shredded ginger, coriander powder, chili powder, turmeric, and about 1/­­4 cup of water to make a paste. - Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. - Add cumin seeds, and fenugreek seeds to the oil after seeds crack add spice mix and green chilies and stir for a minute until spices start leaving the oil. Lower the heat to medium. - Add bananas, and salt, and mix well with Masala. Stir fry for 4-5 minutes. While stir frying keep mashing the bananas in small pieces. All the bananas should be coated with the spices. - Add about 1/­­4 cup of water and cook again for 2-3 minutes, bananas should be little moist. Turn off the heat - Lastly, add the mango powder and fresh cilantro, mix it well. Adjust the salt to your taste. - Spicy plantain is ready to serve. Spicy plantain is very flavorful and delicious, mixed dal and rice. The post Spicy Plantain (Green Banana) appeared first on Manjula's Kitchen.


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