#Turmeric and Cumin Roasted Cauliflower recipe

[askwhatsforlunch]

Tumeric and Cumin Roasted Cauliflower (Vegan)

This beautifully colourful and flavourful Turmeric and Cumin Roasted Cauliflower is a recipe from this month's The Simple Things. Thus, when I found a beautiful cauliflower at the market the other day, I knew I'd try it, and what a good idea it was! It is bright and fragrant, and roasting the cauliflower means it retains its nutty taste and a delightful bite. It is warming and filling -like a proper- but not too rich; perhaps just the kind of thing one needs after a morning spent treading through the snow --what a joy!-- to watch birds with one's new binoculars at the park, over a partially frozen pond! Happy Thursday!

Ingredients (serves 2):

a small, beautiful cauliflower

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 large garlic clove, minced

3 tablespoons olive oil

a few stalks fresh Cilantro 

Trim off the cauliflower's leaves and stalk. (Keep them to make a fragrant Vegetable Broth.)

Bring a large pot of salted water to the boil, over a high flame.

Once boiling, plunge in the cauliflower so it is submerged. Cover with a lid, and cook, 5 minutes.

Turn of the heat and lift the cauliflower out of the water. Place a steaming basket over the hot water and place the cauliflower onto it. Allow to steam-dry, about 20 minutes.

Preheat the oven to 220°C/430°F.

In a small bowl, combine ground turmeric, ground cumin, fleur de sel, black pepper and minced garlic. Stir in olive oil until well-blended. Set aside.

Line a baking tray with baking paper, and sit the cauliflower in the middle of it. Generously brush with spice and oil mixture.

Place in the middle of the hot oven, and roast, at 220°C/430°F, 30 to 35 minutes until golden brown.

Finely chop Garden Cilantro.

Serve Turmeric and Cumin Roasted Cauliflower hot, sprinkled with Cilantro, and yoghurt, if you wish.

[beautyandlifestyleblog86]

These meal prep recipes are packed with nutrients from lean proteins, whole grains, and plenty of vegetables, which can help reduce the risk of chronic diseases like heart disease, diabetes, and cancer.

1. Grilled salmon with quinoa and roasted vegetables: Marinate salmon fillets in a mixture of olive oil, lemon juice, garlic, and herbs before grilling. Serve with cooked quinoa and a side of roasted vegetables like bell peppers, zucchini, and cherry tomatoes.

2. Chickpea and vegetable curry: Sauté onions, garlic, and ginger in a large pot before adding chickpeas, diced tomatoes, and a mix of spices like turmeric, cumin, and coriander. Let simmer until vegetables are tender, then serve over brown rice or quinoa.

3. Turkey and vegetable stir-fry: Stir-fry lean ground turkey with a mix of colorful vegetables like bell peppers, broccoli, and snap peas in a soy sauce and ginger sauce. Serve over brown rice or cauliflower rice.

4. Lentil and vegetable soup: Cook lentils in vegetable broth with diced tomatoes, carrots, celery, and onions. Season with herbs like thyme and rosemary for a flavorful and comforting soup.

5. Greek chicken bowls: Marinate grilled chicken in a mixture of olive oil, lemon juice, garlic, and oregano before serving over a bed of quinoa or brown rice. Top with cucumber, tomato, red onion, and feta cheese for a Mediterranean-inspired meal.

[sagescented]

Dinner was so good tonight; I made the "Moroccan Power Bowl" out of the new 'New Mediterranean Diet' Cookbook I bought after my GP put me on the Low Carb / High Protein diet at our last appointment.

⇸ Roasted Cauliflower (Olive Oil, Turmeric, Curry Powder, and Ground Mustard)

⇸ Roasted Chickpeas (Olive Oil, Harissa, Paprika)

⇸ Pan fried Meatballs (Cinnamon, Nutmeg, Paprika, Harissa, Garlic, fresh Mint, Apple Cider Vinegar, Flax Meal, and an Egg)

⇸ It was supposed to be served with fresh Mixed Greens, but it didn't have any kind of dressing? I wasn't about to raw-dog a bunch of greens, though. So I whipped up a Yoghurt Dressing (Olive Oil, Lemon Juice, Vanilla-Coconut Light Greek Yogurt, and Parsley) to go with.

I had to change a few seasonings here and there because I wound up being out of some things I thought I had (like Cumin)- or I just straight up couldn't get an ingredient (Lamb's inaccessible here, so beef it is). Other seasonings in the recipe were a little redundant and I didn't care for that redundancy (Harissa being the primary seasoning in both the Meatballs and the Chickpeas? No thank you). It also used Macadamia Nuts instead of real Chickpeas and I am not about that life (the switch is unnecessary, and Macadamia Nuts are expensive here).

All in all it was really good, though! Definitely a keeper we'll have to make again.

Bonus points for the fact that I stood the whole time while cooking! This is the first time in years that I was able to do that. I'm definitely tired afterwards, and probably should've sat around the last 15 minutes. But it feels so good to've made it the whole way through! I can't believe it!

[whentherewerebicycles]

unbelievably easy plant-based meal #3: roasted veggie bowl with sweet potato, red onion, & broccoli topped with crispy spiced chickpeas

this was the first specifically plant-based whole food veggie bowl I learned to make and it’s so delicious I once ate only variations on this dish for like a month. it takes a bit longer to make than the previous two meals but is easy to prep ahead and requires minimal monitoring once everything’s in the oven. 

what you need:

to roast—sweet potato, red onion, broccoli (and cauliflower if you like), chickpeas, kale

for the sauce—tahini, lemon juice, maple syrup

spices—cumin, chili powder, garlic powder, oregano, turmeric (3/4th a tsp of each according to the original recipe but I just generously dump in a lot)

prep work: just chopping the veggies and mixing the chickpeas + spices. you can do everything ahead of time—just be sure to store the sweet potato + red onion, broccoli, and kale separately since they go in at different times.

what you do:

preheat oven to 400. cut sweet potato into cubes + red onion into thick wedges (you want the onion wedges decently thick or they burn in the oven). tear kale off the stem and chop. cut broccoli into chunks. then put the sweet potato and onion on a foil-lined baking sheet, drizzle with oil, and season with salt + pepper. I sometimes dump cumin, garlic powder, and turmeric on them too but I have no idea if that’s recommended or not lol I just like the spices. cook for 10 min. I always clean up at this point since I have dead time to fill.

after 10 min, pull out the tray and add the broccoli. drizzle some more olive oil and add a pinch of salt and pepper. put back in for 8-10 more min and start gathering your spices.

drain and rinse chickpeas, then dump them into a bowl with all your spices. start heating a saucepan with a little bit of olive oil or water over medium heat while you’re mixing stuff together. when it sizzles, dump chickpeas in and let cook for 10 min (or until crispy to taste and popping a bit), stirring occasionally.

while the chickpeas are cooking, your second 10-min veggie timer should go off! pull out the tray and add your roughly chopped kale to the top. drizzle a little more olive oil plus salt + pepper and mix it all up. put it back in for 4-5 more min.

in a small bowl, mix 1/4 cup tahini, 1 Tbs of maple syrup, and a generous splash of lemon juice. add a little bit of hot water slooowly to thin, mixing as you go (you want it to be pourable but still thick—not watery!). taste it and adjust if needed. tahini is yummy but can be pretty bitter so I like the maple syrup to balance it out. if it gets too watery you can always add a bit more tahini to thicken it up.

once everything’s done, mix your veggies, crispy chickpeas, and tahini sauce in a big bowl. add salt + pepper to taste. then ENJOY!YUMMM!!!!! this one only lasts a day or two in the fridge but you will probably devour it long before it starts going off.

portion sizes: eat to your heart’s content, but I find that 2/3rds cup on a smaller plate fills me up just as much as eating a huge bowlful. as always I give myself full permission to go back for seconds but I usually don’t need to.

total time: 5-10 min prep + 25 min baking time. little bit more cleanup than the previous ones but using foil on the baking sheet helps a lot and you can clean as you wait.

fun additions: I’ve also roasted cauliflower in addition to the broccoli. and you can make the tahini sauce without maple syrup if you want less sugar. otherwise idk this meal is perfect to me I don’t ever really mess with it.

[internationalvegetarian]

Roasted Curry Cauliflower

If you are a fan of meal prepping, this is a simple, easy recipe for you! I often will prepare these on the weekend and then pop them in the oven later that week for a simple fresh meal. This recipe goes really well with roasted brussels sprouts and roasted sweet potatoes. Click the "keep reading" button to see this recipe.

INGREDIENTS

1 head of cauliflower

1/2 cup of olive oil

1 1/2 Tablespoon minced garlic (2-3 cloves)

3 teaspoons curry powder*

1/4 teaspoon garlic powder (optional)

salt and pepper to taste

*You can make your own curry powder mix by adding cumin, paprika, turmeric, cinnamon, nutmeg, and cayenne.

INSTRUCTIONS

Chop up the cauliflower into bite sized pieces and place in a large bowl.**

Mince the garlic and place it in a small mixing bowl. Add the olive oil and spices then mix together.

Pour the olive oil mix on the cauliflower and mix it together until the olive oil mix coats most of the cauliflower.

Place the cauliflower in a Tupperware with a lid or a gallon sized baggie. Let the cauliflower marinate for at least 10-12 hours before you cook it.

To cook it, heat the oven to 375°F then place the cauliflower on a cooking sheet and place it in the oven for about 30-40 minutes. You will need to flip the cauliflower every 15 minutes or so.

The cauliflower will come out darker orange with some char on it.

**You can place the cauliflower directly in the Tupperware or gallon baggie to mix everything together if you want to save yourself the trouble of washing an extra dish.

[fattofitsure]

Hello guys 👋 Here are 4 plant based recipes that will help in your health and fitness 😄.

🌿 Recipe 1: Chickpea Curry with Brown Rice 🍛

Ingredients:

1 onion, diced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

1 can chickpeas, rinsed and drained

1 can diced tomatoes

1 can coconut milk

2 tsp curry powder

1 tsp cumin

1/2 tsp turmeric

Salt and pepper to taste

Cooked brown rice

Instructions:

Sauté onion, garlic, and ginger until fragrant.

Add chickpeas, tomatoes, coconut milk, and spices.

Simmer for 20-25 minutes.

Serve with cooked brown rice.

🌿 Recipe 2: Black Bean and Quinoa Salad 🥗

Ingredients:

1 can black beans, rinsed and drained

1 cup cooked quinoa

1 bell pepper, diced

1 avocado, diced

1/2 red onion, diced

2 tbsp lime juice

2 tbsp olive oil

1/2 tsp cumin

Salt and pepper to taste

Instructions:

Mix beans, quinoa, bell pepper, avocado, and red onion.

Whisk together lime juice, olive oil, cumin, salt, and pepper.

Pour dressing over the salad and toss.

🌿 Recipe 3: Lentil Soup 🍲

Ingredients:

1 onion, diced

2 cloves garlic, minced

1 cup dried lentils, rinsed

1 can diced tomatoes

6 cups vegetable broth

2 tsp Italian seasoning

1 tsp thyme

Salt and pepper to taste

Instructions:

Sauté onion and garlic until fragrant.

Add lentils, tomatoes, broth, and spices.

Simmer for 30-40 minutes until lentils are soft.

Season with salt and pepper to taste.

🌿 Recipe 4: Cauliflower Tacos 🌮

Ingredients:

1 head cauliflower, chopped into florets

1 tbsp olive oil

1 tbsp taco seasoning

1/2 head purple cabbage, shredded

1/2 cup salsa

1/2 cup guacamole

6-8 small tortillas

Instructions:

Toss cauliflower florets with olive oil and taco seasoning.

Roast in the oven for 20-25 minutes at 425°F (220°C).

Assemble tacos with roasted cauliflower, shredded cabbage, salsa, and guacamole.

These plant-based recipes are high in fiber, protein, and nutrient-dense ingredients, which can help support weight loss, fitness, and overall health goals. Enjoy!

Click here for more recipes

[chefilona]

CHEF ILONA: VEGGIE PAKORAS

Pakoras are a delicious traditional snack in India, typically made with a batter of chickpea flour and spices fried in oil. They can be made with various vegetables or meats and are often served with a dipping sauce. 

What are fenugreek leaves and what do they taste like?

If you're wondering what gives Butter Chicken that distinct flavor, then this is it!   Dried Fenugreek Leaves have a slightly bitter and earthy taste compared with celery, and a sweet finishing kick similar to the taste of maple syrup. (Surprisingly, fenugreek extract is often used to flavour artificial maple syrup).

What is Desi Besan

Besan or gram flour is made by grinding split brown chickpeas (chana dal) into a fine powder. Besan has a less bitter flavor profile than garbanzo flour. It works great in recipes where the flour might not always get fully cooked/roasted, or used for crispiness.

Here's a quick roundup of how pakoras are made:

Preparation of Ingredients: The main ingredient (vegetables like potatoes, onions, spinach, cauliflower, or eggplant; paneer; or meat) is cut into bite-sized pieces.

Batter Making: A batter is prepared using chickpea flour mixed with water to form a thick, smooth paste. Spices and herbs like cumin, coriander, turmeric, red chili powder, garam masala, salt, and sometimes fresh green chilies and cilantro are added to the batter for flavor.

Coating and Frying: The prepared ingredients are dipped into the batter, ensuring they are well-coated, and then deep-fried until they are golden brown and crispy.

Serving: Pakoras are typically served hot with chutneys like mint-coriander chutney, tamarind chutney, or one of my favourite sauces, curry mayo. I usually make my own- a little mayo, yogurt if you have it on hand, lemon juice, garlic, madras curry powder and a little sriracha sauce.

My recipe is a plant-based recipe and makes use of affordable vegetables readily available on PEI.

Vegetable Pakoras

6 cups vegetables, shredded (1 cabbage, 1 onion, 1bunch kale (leaves only), 2-3 carrots)

1 ½ cups besan

½ cup rice flour

2 jalapenos, seeded, small dice

1 cup cilantro, chopped

½ cup mint, chopped

¼ cup ginger, grated

3 Tbsp Garam Masala

3 Tbsp Fenugreek

2 Tbsp Black Mustard Seed

2 Tbsp Cumin Seeds

Salt to taste

Enough ice water to bring together a tight batter; approximately 1-1 ½ cups.

Stir all ingredients to combine. Drop small spoonfuls into oil heated to 350C. Deep fry the pakoras until the vegetables are cooked and the batter is golden brown.

Gobble these crispy treats with reckless abandon!

[veriton03]

Biryani for Weight Loss: Smart Swaps and Strategies

Biryani, with its fragrant rice, succulent meats, and aromatic spices, is a culinary masterpiece. However, its reputation as a calorie-dense dish often leaves health-conscious individuals and those aiming for weight loss feeling conflicted. The good news is that you don't have to bid farewell to biryani altogether. With a few smart swaps and strategies, you can enjoy this beloved dish while staying on track with your health goals.

The Calorie Conundrum

Traditional biryani recipes often include generous amounts of refined white rice, ghee (clarified butter), and oil, which contribute to its high calorie count. Additionally, some variations may feature fatty cuts of meat or deep-fried elements, further amplifying the calorie content.

Strategies for a Lighter Biryani

Brown Rice Revolution: Replace refined white rice with brown rice. Brown rice is a whole grain, rich in fiber and nutrients. The fiber content helps you feel fuller for longer, potentially reducing overall calorie intake.

Lean Protein Power: Opt for leaner cuts of meat like chicken breast or fish. If using red meat, choose lean cuts and trim visible fat. These choices significantly reduce the saturated fat content.

Vegetable Variety: Increase the proportion of vegetables in your biryani. Vegetables like carrots, beans, peas, and cauliflower add bulk, flavor, and essential nutrients without piling on calories.

Spice it Up: Biryani's signature flavors come from a blend of aromatic spices. Spices like turmeric, cumin, coriander, and chili powder not only enhance taste but also offer potential health benefits. Some studies suggest that certain spices may boost metabolism and aid in weight management.

Ghee with Caution: While the aroma of ghee is tempting, use it sparingly. Consider alternatives like olive oil or avocado oil, which offer heart-healthy fats.

Portion Control: Be mindful of portion sizes. Enjoy a moderate serving of biryani as part of a balanced meal.

Cooking Methods Matter: Instead of deep-frying components like onions or potatoes, try roasting or grilling them for a healthier twist.

Yogurt-Based Marinades: Marinating meat in yogurt not only tenderizes it but also adds a tangy flavor. Yogurt-based marinades can be a healthier alternative to those heavy in oil.

Healthy Sidekicks: Pair your biryani with a refreshing salad or raita (yogurt-based condiment). These additions provide hydration, fiber, and probiotics, further enhancing the nutritional value of your meal.

Mindful Eating: Savour each bite, paying attention to your body's hunger and fullness cues. Eating slowly allows you to enjoy the flavors and prevents overeating.

Sample Recipe: Lighter Chicken Biryani

Ingredients:

Brown rice

Boneless, skinless chicken breasts, cut into cubes

Assorted vegetables (carrots, beans, peas, cauliflower)

Yogurt

Onions

Tomatoes

Ginger-garlic paste

Biryani spices (turmeric, cumin, coriander, chili powder, garam masala)

Fresh herbs (cilantro, mint)

Lemon juice

Olive oil

Instructions:

Marinate chicken in yogurt and spices.

Cook brown rice according to package directions.

Sauté onions, tomatoes, and ginger-garlic paste in olive oil.

Add marinated chicken and vegetables.

Combine with cooked brown rice, spices, and herbs.

Cook on low heat until flavors meld.

Finish with a squeeze of lemon juice.

Remember: This is just a sample recipe. You can customize it to your preferences and dietary needs.

The Bottom Line

Biryani doesn't have to be a dietary enemy. By making thoughtful choices and incorporating healthy swaps, you can enjoy this flavorful dish without derailing your weight loss journey. It's all about balance, moderation, and mindful eating. So go ahead, savor the aromas and flavors of biryani, knowing you're making smart choices for your health and taste buds.

[ajaysibgh025]

Biryani for Weight Loss: Smart Swaps and Strategies

Biryani, with its fragrant rice, succulent meats, and aromatic spices, is a culinary masterpiece. However, its reputation as a calorie-dense dish often leaves health-conscious individuals and those aiming for weight loss feeling conflicted. The good news is that you don't have to bid farewell to biryani altogether. With a few smart swaps and strategies, you can enjoy this beloved dish while staying on track with your health goals.

The Calorie Conundrum

Traditional biryani recipes often include generous amounts of refined white rice, ghee (clarified butter), and oil, which contribute to its high calorie count. Additionally, some variations may feature fatty cuts of meat or deep-fried elements, further amplifying the calorie content.

Strategies for a Lighter Biryani

Brown Rice Revolution: Replace refined white rice with brown rice. Brown rice is a whole grain, rich in fiber and nutrients. The fiber content helps you feel fuller for longer, potentially reducing overall calorie intake.

Lean Protein Power: Opt for leaner cuts of meat like chicken breast or fish. If using red meat, choose lean cuts and trim visible fat. These choices significantly reduce the saturated fat content.

Vegetable Variety: Increase the proportion of vegetables in your biryani. Vegetables like carrots, beans, peas, and cauliflower add bulk, flavor, and essential nutrients without piling on calories.

Spice it Up: Biryani's signature flavors come from a blend of aromatic spices. Spices like turmeric, cumin, coriander, and chili powder not only enhance taste but also offer potential health benefits. Some studies suggest that certain spices may boost metabolism and aid in weight management.

Ghee with Caution: While the aroma of ghee is tempting, use it sparingly. Consider alternatives like olive oil or avocado oil, which offer heart-healthy fats.

Portion Control: Be mindful of portion sizes. Enjoy a moderate serving of biryani as part of a balanced meal.

Cooking Methods Matter: Instead of deep-frying components like onions or potatoes, try roasting or grilling them for a healthier twist.

Yogurt-Based Marinades: Marinating meat in yogurt not only tenderizes it but also adds a tangy flavor. Yogurt-based marinades can be a healthier alternative to those heavy in oil.

Healthy Sidekicks: Pair your biryani with a refreshing salad or raita (yogurt-based condiment). These additions provide hydration, fiber, and probiotics, further enhancing the nutritional value of your meal.

Mindful Eating: Savour each bite, paying attention to your body's hunger and fullness cues. Eating slowly allows you to enjoy the flavors and prevents overeating.

Sample Recipe: Lighter Chicken Biryani

Ingredients:

Brown rice

Boneless, skinless chicken breasts, cut into cubes

Assorted vegetables (carrots, beans, peas, cauliflower)

Yogurt

Onions

Tomatoes

Ginger-garlic paste

Biryani spices (turmeric, cumin, coriander, chili powder, garam masala)

Fresh herbs (cilantro, mint)

Lemon juice

Olive oil

Instructions:

Marinate chicken in yogurt and spices.

Cook brown rice according to package directions.

Sauté onions, tomatoes, and ginger-garlic paste in olive oil.

Add marinated chicken and vegetables.

Combine with cooked brown rice, spices, and herbs.

Cook on low heat until flavors meld.

Finish with a squeeze of lemon juice.

Remember: This is just a sample recipe. You can customize it to your preferences and dietary needs.

The Bottom Line

Biryani doesn't have to be a dietary enemy. By making thoughtful choices and incorporating healthy swaps, you can enjoy this flavorful dish without derailing your weight loss journey. It's all about balance, moderation, and mindful eating. So go ahead, savor the aromas and flavors of biryani, knowing you're making smart choices for your health and taste buds.

[seoplassy]

Quick and Easy Chicken Masala Recipes for Busy Weeknights

In the whirlwind of weekday chaos, finding time to cook a wholesome meal can feel like an insurmountable challenge. But fear not, because with Garni Foods and our array of quick and easy chicken masala recipes, you can whip up a delicious dinner in no time. Let’s dive into some flavorful recipes that will have your family asking for seconds!

Introduction to Chicken Masala

Before we delve into the recipes, let's take a moment to appreciate the wonder that is chicken masala. A staple in Indian cuisine, chicken masala is a fragrant and spicy dish that tantalizes the taste buds with its rich flavors. Made with a blend of aromatic spices such as cumin, coriander, and turmeric, chicken masala is a comforting and satisfying meal that is perfect for busy weeknights.

Time-Saving Tips for Weeknight Cooking

When time is of the essence, efficiency is key. To streamline your cooking process, consider prepping your ingredients in advance. Chop your veggies, marinate your chicken, and measure out your spices ahead of time, so you can simply toss everything together when it's time to cook. Investing in time-saving kitchen gadgets like an Instant Pot or a sheet pan can also help you get dinner on the table in a flash.

Basic Ingredients for Chicken Masala

To create the perfect chicken masala, you'll need a few key ingredients. Start with Garni Foods chicken masala powder, which packs a punch of flavor in every bite. You'll also need boneless chicken, onions, tomatoes, garlic, ginger, and yogurt to create a creamy and indulgent sauce. Don't forget to stock up on pantry staples like oil, salt, and pepper to season your dish to perfection.

One-Pot Chicken Masala Recipes

For minimal cleanup and maximum flavor, one-pot chicken masala recipes are a game-changer. Simply throw all your ingredients into a single pot or pan, and let the flavors meld together as they simmer away. Whether you're cooking on the stove or in the oven, one-pot recipes are a hassle-free way to get dinner on the table in no time.

Instant Pot Chicken Masala

If you're short on time, the Instant Pot is your new best friend. With its pressure-cooking capabilities, the Instant Pot can transform tough cuts of meat into tender and succulent dishes in a fraction of the time. Simply sauté your aromatics, add your chicken and spices, then let the Instant Pot work its magic. In just a matter of minutes, you'll have a flavorful and aromatic chicken masala that tastes like it's been simmering for hours.

Sheet Pan Chicken Masala

For an easy and hands-off approach to cooking, look no further than sheet pan chicken masala. Simply toss your chicken and veggies with a generous sprinkle of Garni Foods chicken masala powder, then spread them out on a sheet pan and roast them in the oven until golden and fragrant. In just 30 minutes, you'll have a complete meal that's bursting with flavor and color.

30-Minute Chicken Masala Recipes

When time is of the essence, quick and easy recipes are a lifesaver. With just a few simple ingredients and a little bit of Garni Foods chicken masala powder, you can create a mouthwatering chicken masala in just 30 minutes or less. From creamy curries to zesty stir-fries, there's a 30-minute chicken masala recipe for every palate.

Healthy Chicken Masala Variations

For those watching their waistlines, fear not—chicken masala can still be part of a healthy diet. By making a few simple swaps, you can create lighter versions of your favorite chicken masala recipes that are just as delicious as the original. Swap out heavy cream for Greek yogurt, use lean cuts of chicken breast instead of thighs, and load up on veggies to add fiber and nutrients to your meal.

Vegetarian Alternatives

For our vegetarian friends, fear not—there are plenty of ways to enjoy the flavors of chicken masala without the meat. Substitute tofu, chickpeas, or paneer for the chicken, and load up on veggies like bell peppers, cauliflower, and spinach for a hearty and satisfying meal. With a sprinkle of Garni Foods chicken masala powder, even the most devout meat-eaters won't miss the chicken.

Gluten-Free Chicken Masala

If you're gluten-sensitive, rest assured that chicken masala can still be part of your meal rotation. Simply skip the store-bought sauces and make your own gluten-free version at home using Garni Foods chicken masala powder and other naturally gluten-free ingredients. Serve your chicken masala with rice, quinoa, or gluten-free naan for a delicious and satisfying meal that's safe for your dietary needs.

Conclusion

With Garni Foods chicken masala powder and a little bit of creativity, whipping up a quick and easy meal on busy weeknights has never been easier. From one-pot wonders to Instant Pot miracles, there's a chicken masala recipe for every craving and every occasion. So why wait? Get cooking and enjoy the delicious flavors of chicken masala tonight!

[enchantedechoes]

10 Low-Glycemic Recipes for Blood Sugar Bliss

Hey health-conscious foodies! Navigating delicious yet blood-sugar-friendly recipes can feel like a jungle gym, am I right? Fear not, fellow sugar sleuths! Dive into these 10 low-glycemic recipes that'll tantalize your taste buds without spiking your glucose levels. Remember, normal glucose levels for adults typically range from 70-130 mg/dL, so keeping these recipes in your arsenal helps maintain that sweet balance!

1. Rainbow Veggie Buddha Bowl: Pile your plate with colorful, low-glycemic veggies like roasted sweet potatoes, broccoli, and bell peppers. Top it with protein-packed quinoa and a drizzle of tahini sauce for a vibrant and satisfying lunch.

2. Spicy Black Bean Burgers: Who needs boring beef? These protein-rich black bean patties are bursting with flavor thanks to cumin, smoked paprika, and a hint of jalapeño. Grill 'em up and pile them on whole-wheat buns with your favorite low-sugar toppings.

3. Moroccan Chickpea Stew: Packed with fiber and protein, this hearty stew is simmered with aromatic spices like turmeric, ginger, and cinnamon. Serve it over cauliflower rice or enjoy it solo for a cozy, soul-warming meal.

4. Baked Zucchini Fritters: Ditch the greasy deep-fried version! These crispy fritters are made with grated zucchini, feta cheese, and fresh herbs. Bake them to golden perfection and dip them in a tangy yogurt sauce.

5. One-Pan Salmon with Roasted Asparagus: This quick and easy recipe is perfect for a busy weeknight. Salmon is rich in omega-3 fatty acids, while asparagus boasts fiber and vitamins. Dress it up with a squeeze of lemon and a sprinkle of your favorite herbs.

6. Creamy Avocado Pasta Sauce: Swap out high-carb pasta sauce for this healthy alternative! Blend ripe avocado with lemon juice, garlic, and spices for a silky-smooth sauce perfect for whole-wheat noodles or spiralized zucchini.

7. Berry Chia Pudding: Start your day with this antioxidant-rich breakfast. Combine chia seeds with almond milk, yogurt, and your favorite berries. Let it sit overnight for a delicious and nourishing pudding packed with fiber and healthy fats.

8. Lentil Soup with Lemon and Kale: This protein-packed soup is ultra-comforting and perfect for chilly days. Lentils are low-glycemic and a great source of fiber, while kale adds a boost of vitamins and minerals.

9. Turkey Meatloaf with Sweet Potato Mash: Give meatloaf a healthy makeover! Use lean ground turkey and top it with a dollop of creamy sweet potato mash made with a touch of maple syrup for sweetness.

10. Flourless Chocolate Chip Cookies: Craving a sweet treat? These cookies are made with almond flour and sweetened with natural ingredients like dates and maple syrup. They're a guilt-free way to satisfy your sweet tooth.

Remember, these are just a jumping-off point! Experiment with different ingredients and substitutions to personalize your dishes and keep your taste buds happy while keeping your blood sugar in check.

#lowglycemic #bloodsugarcontrol #healthyrecipes #delicious #wellness #foodie #adulthealth #wellbeing #normalglucoselevels

[laurkamkitchen]

New salad recipe! I've always been intimidated by butternut squash and kind of preferred sweet potato anyway, but I've been craving it recently, and this recipe, full of hearty autumnal flavors, seemed a good way to take advantage of that.

I made about a third of this and honestly found it pretty easy. The roast time for the squash and cauliflower provides plenty of time to prep the rest of the ingredients, especially as mine actually took the full bake time for once.

I ended up adding an extra tablespoon of water to get my dressing to the consistency I wanted, but other than that, it was totally perfect, definitely up there with the more impressive tahini dressings I've made — and I've made a lot.

Unfortunately, my overall dining experience was just okay. I think this just calls for far too much kale; kale easily overpowers, and it was definitely doing so here. The dressing unfortunately couldn't go very far, and while my roasted veg turned out perfect, this just wasn't quite how I wanted to enjoy it. If I'm being honest, this generally just reminded me a lot of my lunch salads, and it felt weird eating one for dinner.

However, I do think this recipe has a lot of potential, and I would definitely be willing to try it again with significantly less kale to make it more of a bowl situation, where I think the rest of the components would really shine.

[beautyandlifestyleblog86]

Healthy meal prep recipes that incorporate vitamins, minerals, healthy proteins, and healthy carbs:

1. Quinoa and Vegetable Stir-Fry:

- Cook quinoa according to package instructions.

- In a skillet, sauté mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas) with tofu or chicken breast in a stir-fry sauce.

- Divide cooked quinoa and stir-fry mixture into meal prep containers.

2. Baked Salmon with Roasted Sweet Potatoes and Asparagus:

- Preheat the oven to 400°F.

- Season salmon fillets with lemon, garlic, and herbs. Place on a baking sheet lined with parchment paper.

- Toss sweet potato cubes and asparagus spears with olive oil, salt, and pepper. Spread on a separate baking sheet.

- Bake salmon and vegetables in the oven for 15-20 minutes.

- Divide salmon, sweet potatoes, and asparagus into meal prep containers.

3. Chickpea and Vegetable Curry:

- In a large pot, sauté onions, garlic, and ginger until fragrant. Add curry powder, turmeric, and cumin.

- Stir in diced tomatoes, coconut milk, and cooked chickpeas. Simmer until flavors meld.

- Add chopped vegetables (such as spinach, bell peppers, and cauliflower) and cook until tender.

- Serve over cooked brown rice or quinoa and divide into meal prep containers.

4. Greek Chicken Salad:

- Marinate chicken breast in lemon juice, olive oil, garlic, and oregano. Grill or bake until cooked through.

- Chop cucumbers, tomatoes, red onions, and bell peppers. Mix with feta cheese and olives.

- Divide the salad mixture into meal prep containers and top with sliced grilled chicken.

- Serve with whole grain pita bread or a side of quinoa.

These meal prep recipes provide a balance of vitamins, minerals, healthy proteins, and healthy carbs to support overall health and well-being. Feel free to customize the recipes with your favorite vegetables, proteins, and seasonings to suit your taste preferences.

[estamirabeiradomundo]

Instant Pot Vegan Korma This korma recipe is worth the preparation because it cooks quickly in an Instant Pot® and is spicy, flavorful, and entirely vegan. 3 green cardamom pods, 5.25 ounces broccoli cut into large pieces, 5 whole cloves, 1/2 tablespoon garam masala, 1/2 teaspoon ground turmeric, 1 cup baby spinach leaves, 1 teaspoon cumin seeds, 1/4 teaspoon chili powder, 2 tablespoons tomato paste, 1/4 cup light vegetable oil, 1/4 inch cinnamon stick, 1/4 teaspoon whole black peppercorns, 2 tomatoes cut into large chunks, 1/4 cup raw cashews, 1 cup full-fat coconut milk, 1 carrot sliced, 1/2 cup vegan yogurt, 1 red bird's eye chile pepper chopped, 1/2 cup chopped fresh cilantro, 1 cup canned chickpeas drained with liquid reserved, 8.75 ounces cauliflower cut into large pieces, 1 piece fresh ginger, 2 ounces roasted cashews chopped, 1/4 teaspoon ground coriander, 2 cloves garlic, 1/2 cup water divided, 1 green bird's eye chile pepper stemmed, 1 bay leaf, 1 red onion quartered divided, 1 black cardamom pod

[jheelrestaurant]

Is Indian Food Healthy?

Indian food can be both healthy and delicious, offering a wide array of flavours and nutritional benefits. 

Balanced Nutrition:

Indian cuisine is characterised by a diverse range of dishes that incorporate various spices, vegetables, legumes, and lean proteins. Many traditional Indian recipes use a variety of spices ,such as turmeric, cumin, and coriander, which are known for their potential health benefits. Vegetarian options, such as lentils and chickpeas, are excellent sources of protein and fibre.

Rich in Vegetables:

Vegetables are a staple in Indian cooking, providing essential vitamins, minerals, and antioxidants. Dishes like Baingan Bharta (roasted eggplant), Saag Paneer (spinach with Indian cheese), and Aloo Gobi (potatoes with cauliflower) showcase the nutritional richness of vegetables.

Healthy Cooking Methods:

Indian cuisine often involves methods such as grilling, steaming, and sautéing, which can be healthier alternatives to deep-frying. Tandoori dishes, for example, are typically grilled, preserving the nutritional value of the ingredients.

Mindful Choices:

When dining at an Indian restaurant Baulkham Hills or any other location, making mindful choices is crucial. Opt for dishes with lean proteins, plenty of vegetables, and whole grains. Be cautious with fried items, creamy sauces, and excessive use of oil, as they may contribute to higher calorie intake.

Cautious with Portions:

Indian restaurants often offer generous portions. Sharing dishes or opting for smaller portions can help control calorie intake. Additionally, choosing whole-grain options like brown rice or whole wheat bread can add nutritional value.

Watch for Hidden Sugars:

Some Indian dishes may contain added sugars, especially in sauces and desserts. It's advisable to be aware of this and make choices that align with your dietary preferences and requirements.

Indian food can certainly be a healthy and flavorful option when approached with a balanced mindset. By making mindful choices and selecting dishes that emphasize vegetables, lean proteins, and healthy cooking methods, one can enjoy the rich and diverse flavours of Indian cuisine while maintaining a nutritious diet.

[tufftaste2]

Title:-Savor the Flavors of North India with Delicious Vegetarian Recipes"

Introduction

North Indian cuisine is renowned for its diverse and aromatic vegetarian dishes that captivate the senses. From the bustling streets of Delhi to the serene homes in the Himalayan foothills, the region offers a plethora of flavorful and wholesome vegetarian options. In this blog, we will explore five mouthwatering North Indian vegetarian recipes that are both easy to make and a treat for your taste buds.

Descrption

Palak Paneer Palak Paneer is a beloved North Indian classic that combines the goodness of spinach (palak) and Indian cottage cheese (paneer). To prepare this dish, blanch fresh spinach leaves, blend them into a vibrant green paste, and then sauté it with spices, tomatoes, and cubed paneer. This creamy, nutritious dish is a perfect accompaniment to naan or roti.

Aloo Gobi Aloo Gobi is a simple yet delightful dish that features potatoes (aloo) and cauliflower (gobi) cooked with a blend of spices. It's a comfort food loved by families across North India. The combination of tender vegetables with cumin, turmeric, and coriander creates a flavorful and satisfying dish.

Dal Makhani Dal Makhani is a creamy lentil dish that's as indulgent as it is nutritious. Black lentils and kidney beans are simmered with an array of spices, tomatoes, and cream to create a rich and velvety curry. Serve it with steamed rice or warm, buttered naan for a true North Indian experience.

Baingan BhartaBaingan Bharta is a smoky and delicious roasted eggplant dish. The eggplant is first roasted until the skin is charred, giving it a unique, smoky flavor. The pulp is then mashed and cooked with a mixture of spices, onions, and tomatoes. It's a delightful side dish that pairs well with roti or paratha.

Chana Masala Chana Masala, also known as chickpea curry, is a North Indian favorite. Chickpeas are cooked in a spicy tomato and onion gravy, creating a dish that's both hearty and flavorful. It's often served with rice or various types of Indian bread.

Conclusion

North Indian vegetarian cuisine is a treasure trove of flavors and textures, making it a paradise for veggie lovers. These five recipes are just a glimpse of the culinary delights the region has to offer. Whether you're a fan of creamy curries, smoky roasted dishes, or spicy chickpeas, North Indian vegetarian recipes have something to satisfy every palate.

So, gather your ingredients and start cooking your way through North India's culinary heritage. These recipes are not only delicious but also a delightful way to experience the rich cultural diversity and flavors of the region. Whether you're preparing a simple weeknight dinner or hosting a special occasion, these North Indian vegetarian dishes will surely leave a lasting impression on your taste buds.

about Blogger

We're happy you're here and thank you for visiting TUFFTASTE, a blog with unadulterated veggie lover recipes, mostly from India yet in addition from around the world. There are additionally numerous recipes for cooking without eggs.

The majority of the recipes can be tracked down in the delineated bit by bit guidelines. They are not difficult to see interminably. A few recipes incorporate brief recordings with definite photograph directions.

More About The Blog

I began TUFFTASTE in February 2019 to keep a journal (online journal) of my family's recipes and those I created at that point, as well as the recipes I have been prepared.

It was at my significant other's demand that I began keeping this journal on the web. Obviously, I didn't be aware at the time that my blog would develop so unequivocally and become the most well known veggie lover food blog in India.

I definitely knew the essentials of cooking when I gained it from more seasoned individuals from the age of 10. Cooking is a craftsmanship well established in me.

Howdy, I'm AMITA. Dealing with a kitchen for quite a long time, I've been sharing dependable vegan recipes on my food blog starting around 2019, complete with bit by bit photograph guidelines and a lot of tips to assist with your cooking process. yours more straightforward. I additionally have proficient preparation in cooking and baking.

My life process has many highs and lows, yet there is dependably a sacrosanct string in it.

Rehearsing contemplation from the get-go in life helped me a great deal and keeps on aiding all of us today.