#how to make green chilies chutney

[prolibytherium]

whats your favourite less popular Meat. ans how do you prepare it (i consider u the resident meat expert on tumblr)

It's an honor

(I tend to slow cook basically anything I'm not planning on eating rare bc I like tender wet meat so there's a heavy slow cook bias here.)

My fave 'less popular meat' in the US at least (not so much the rest of the world) is goat, I prefer it over lamb by a long shot. I'll usually slow cook it in a stew with garlic+onions and heavily spice it (exactly how really depends but I use cumin in everything so that's a guarantee.)

Otherwise I really like dark game meat in general- venison, pheasant, etc. I also like it cooked slowly and allowed to get fork-tender and I really like doing a sweet-savory thing with them via a fruit based sauce and/or glaze. Wild berries if I have them (tends to be raspberries or currants in my case). I'll make the sauce with a base of berries + red wine + rosemary/thyme. The other options depend on what exact kind of sauce you're going for but you'll want something bitter/acidic to balance it out, like dijon or balsamic vinegar or something. Garlic and/or ginger is usually good. A chutney is always good too. And I prefer everything I eat to be at least mildly spicy so I'll usually include jalepeños or habenero in it.

Not AT ALL an unpopular meat but an unpopular ingredient- salmon heads make the absolute BEST fish broth imo. It is basically impossible to fuck up (unless you forget to remove the gills). For salmon broth I usually make a standard stock (using garlic onions carrots celery, all roasted together with the salmon head), let it cook for 4-5 hours. For the broth I add soy sauce, coconut milk, more garlic, green onions and/or leeks, ginger, mala, cumin, coriander, lemongrass, lime leaves if I have them, usually chili oil... Etc. Take or leave some of those ingredients but I usually end up tossing them all in to taste.

Also chicken feet I fucking love chicken feet but have yet to cook my own in a way I'm satisfied with enough to give ANY advice on lol. Just try it at a good Sichuan restaurant. (If you're someone who likes eating the skin and gnawing connective tissue off bones you will probably like chicken feet. If not you probably won't)

[akshaymehndiratta]

Akshay Mehndiratta : Summer Special Light Meal Ideas From Across India

During the hot summers in India, people are eager to eat cool and tasty food to feel good. Akshay Mehndiratta, who loves food and trying new things, travels across India to taste different summer dishes. In this blog of Akshay Mehndiratta, you will find some foods that you should eat during summer, which will make you happy.

Delhi Street Food: Tasty Chaat

Akshay enjoys a variety of street foods when walking through Delhi’s crowded streets, his favorite dish in delhi is chaat. He also like meals like aloo tikki chaat and papdi chaat, which blend sweet, sour, and spicy ingredients such as tamarind chutney, spicy coriander chutney, and chaat masala to please your taste buds. Chaat is a popular snack offered throughout India, with each area having its own unique recipe. Akshay Mehndiratta, pictures Delhi’s street cuisine and enjoys every mouthful.

Gujarati Treats: Fluffy Dhokla

When Akshay Mehndiratta went to Gujarat, he had a delightful breakfast called dhokla, which was light and tasty. Akshay appreciated the traditional steamed dhokla and the many varieties of dhokla, including unusual flavors like spinach and corn. This dish is prepared using gram flour, spices and lemon juice. Being high in protein, fiber and other minerals, it is an excellent supplement to any weight loss diet.

Kolkata’s Famous Rolls: Kathi Rolls

In Kolkata, Akshay had the pleasure of eating excellent kathi rolls from street vendors. Kathi rolls are a delicacy made with a mixture of spicy vegetables and wrapped in a crispy bread called paratha. This meal is perfect to eat while traveling in the hot sun. This popular street food of Kolkata is a favorite and tasty meal that really impresses everyone.

South Indian Crispiness: Delicious Dosas

Akshay Mehndiratta traveled to a peaceful place in South India. He ate the amazing dosa there. Dosa is a unique dish that is loved by everyone. There are many varieties of dosa, each with its own flavor and spices. Along with traditional masala dosa, Akshay also ate Mysore masala dosa and rava dosa. Each dosa has a distinct taste. He ate the dosa with coconut chutney and spicy sambar, which made it even more delicious. This was an excellent dinner for a South Indian summer.

Rajasthani Retreat: Thali Temptations

When Akshay Mehndiratta visited Rajasthan, he tried a rare meal called Rajasthani Thali. The platter was filled with colorful and delectable foods that reflected the region’s culinary heritage. It serves spicy meals, spicy pickles, fresh salads, and sweet dishes that accentuate Rajasthan’s distinct flavors.

Maharashtrian Refreshment: Cooling Sol Kadhi

While traveling to the western state of Maharashtra, Akshay enjoys Sol Kadhi, a traditional drink that is perfect to beat the heat. Made with coconut milk, kokum (a tropical fruit), and green chilies, garlic, and cilantro, Sol Kadhi is a refreshing and tangy concoction that helps cool the body and aids digestion. Served chilled, this pink colored drink is a popular dish with food during the scorching summers of Maharashtra, offering a rich flavor and respite from the sun’s rays.

Uttar Pradesh’s Summer Classic: Chilled Aam Panna

Heading to Uttar Pradesh, Akshay Mehndiratta, gets a refreshing twist on the classic summer drink Aam Panna, raw mango, mint and spices. Known for its cooling properties and tangy-sweet taste, mango panna is a popular thirst quencher during the hot summer months. Made by boiling raw mangoes until soft, then adding fresh mint leaves, roasted cumin powder, black salt and sugar, this cool drink is both refreshing and nutritious. Whether enjoyed as a mid-day refresher or served with a light summer meal, aam panna is a summer favorite in Uttar Pradesh and beyond, offering a delightful way to beat the heat and stay hydrated.

Conclusion:

As Akshay Mehndiratta spends the summer tasting various cuisines across India, he reveals in this blog how diverse, inventive and delicious Indian cuisine is. From bustling metropolises to serene beaches, every part of India offers its own favorite and refreshing summer meal. Akshay loves to try new foods and share them with others so that people can understand about the food and enjoy them.

[foodifymeals]

Raj Kachori - How to make Raj Kachori (famous Indian street food) 😋😋

In the vibrant tapestry of Indian street food, Raj Kachori stands tall as a beloved delicacy that titillates taste buds and leaves a lasting impression. With its crunchy shell, generous toppings, and an explosion of flavors, Raj Kachori is a culinary masterpiece that captures the essence of India’s rich gastronomic heritage. Let’s embark on a delightful journey through the world of Raj Kachori, exploring its origins, ingredients, and the joy it brings to food lovers.

How to make Raj Kachori?

Ingredients

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

For garnishing:

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

instructions:

1. In a mixing bowl, combine all-purpose flour, semolina, baking powder, and salt. Mix well.

2. Gradually add water while kneading the dough until it comes together. The dough should be firm and not too soft. Cover the dough and let it rest for 15-20 minutes.

3. After the resting time, divide the dough into small lemon-sized balls. Take one dough ball and flatten it with your palm.

4. Heat oil in a deep pan or kadai over medium heat for frying.

5. Gently slide the flattened dough ball into the hot oil. Fry until it puffs up and turns golden brown on both sides. Remove from oil and place it on a paper towel to absorb excess oil. Repeat the process with the remaining dough balls.

6. Once the kachoris are cooled, make a small hole in the center of each kachori by gently pressing with your thumb.

7. For the stuffing, in a mixing bowl, combine boiled and mashed potatoes, boiled chickpeas, chopped onions, chopped tomatoes, chopped cucumber, sweet tamarind chutney, green chutney, whisked yogurt, chaat masala, roasted cumin powder, red chili powder, and salt. Mix well.

8. Fill each kachori with the prepared stuffing. You can be generous with the stuffing.

9. Garnish the stuffed kachoris with sev, chopped coriander leaves, and pomegranate seeds.

10. Serve the Raj Kachoris immediately and enjoy the delicious flavors!

With these things you can eat Raj kachori

1. Chutneys: Raj kachori pairs well with different chutneys, such as tamarind chutney and mint chutney. These tangy and flavorful sauces enhance the taste of the kachori.

2. Yogurt: Adding a dollop of yogurt on top of Raj kachori can provide a cooling effect and balance out the spiciness. It also adds a creamy texture to the dish.

3. Mint Chutney: A refreshing chutney made from fresh mint leaves, coriander, green chilies, and spices, providing a cooling contrast to the rich flavors of the kachori.

4. Sev: A crispy, fried noodle-like snack made from gram flour, sev is sprinkled generously on top of the kachori to provide an extra crunch.

5. Chopped Onions: Finely chopped onions add a sharp, pungent flavor and a crunchy texture to the Raj kachori.

Enjoy your Raj Kachori! 😋😀

If you want to make super delicious Raj Kachori ? Then definitely check out this recipe -

https://foodify.entertainico.com/raj-kachori-the-royal-snack-of-india/

[swadfoodie]

Vada pav is a popular street food from Mumbai, India.

It is essentially a burger made with a spicy potato fritter called vada,

Burger between two slices of bread called pav, along with a variety of chutneys and spices.

Here's how you can make vada pav at home

Ingredients:

4-6 pav buns

4-5 medium-sized potatoes, boiled and mashed

1 tsp mustard seeds

1 tsp cumin seeds

1 tbsp ginger-garlic paste

2-3 green chilies, finely chopped

1/2 tsp turmeric powder

1 tsp red chili powder

1 tsp garam masala powder Salt, to taste

1-2 tbsp oil

A handful of fresh coriander leaves, finely chopped

1/4 cup besan (gram flour)

Oil, for deep-frying

Green chutney, tamarind-date chutney, and garlic chutney, for serving

Instructions: In a pan, heat 1-2 tbsp of oil.

Add mustard seeds and cumin seeds and let them splutter.

Add ginger-garlic paste and green chilies and sauté for a minute.

Add turmeric powder, red chili powder, and garam masala powder, and mix well. Add the mashed potatoes and salt, and mix everything well.

Cook for 2-3 minutes on low flame. Finally, add chopped coriander leaves and mix well.

Remove the mixture from the heat and let it cool down. To prepare the vada batter, mix besan with water and make a smooth batter.

The consistency should be thick enough to coat the potato balls.

Now take a small portion of the potato mixture and shape it into a ball.

Heat oil in a pan for deep frying.

Dip the potato balls in the besan batter and gently drop them into the hot oil.

Fry them on medium flame till they turn golden brown in color.

Remove them from the oil and place them on a paper towel to remove excess oil.

Slit the pav buns horizontally and spread green chutney on one side and tamarind-date chutney on the other.

Place the vada in between the pav and press gently. Serve hot with garlic chutney and a hot cup of tea. Your delicious vada pav is ready to be enjoyed!

[rajasthantaxiservicesblogs]

Taste the Delicious Traditional Food of Jodhpur

Jodhpur, a vibrant city in Rajasthan, India, is renowned not only for its majestic forts and colorful bazaars but also for its rich culinary heritage. To truly savor the traditional food of Jodhpur, consider using Rajasthan Taxi Services to navigate the city and explore its diverse offerings. From spicy snacks to mouthwatering sweets, Jodhpur’s cuisine is a feast for both the eyes and the taste buds. Here’s a guide to the must-try traditional dishes that will give you a true taste of this historic city, along with tips on how to get around easily with Jodhpur Taxi Services.

1. Pyaaz Kachori

One of the most popular snacks in Jodhpur is Pyaaz Kachori. This delicious treat consists of a crisp, deep-fried pastry filled with a spicy mixture of onions, spices, and herbs. The kachoris are served hot, often accompanied by tangy tamarind chutney or cooling yogurt. To enjoy Pyaaz Kachori from various local vendors, Rajasthan Taxi Services can provide a comfortable and convenient way to travel around the city, ensuring you don’t miss out on this flavorful snack.

2. Mirchi Vada

If you enjoy spicy food, Mirchi Vada is a must-try. This dish features large green chilies stuffed with a spicy potato filling, then dipped in a gram flour batter and deep-fried until golden and crispy. The result is a spicy and tangy snack perfect for enjoying with a cup of tea. Jodhpur Taxi Services can help you reach popular spots where Mirchi Vada is served, making it easy to taste this local favorite.

3. Dal Baati Churma

Dal Baati Churma is a quintessential Rajasthani dish that you cannot miss while in Jodhpur. It consists of three main components: Dal, Baati, and Churma. Dal is a spicy lentil curry, Baati is a round, baked bread that is crispy on the outside and soft on the inside, and Churma is a sweet, crumbly mixture made from crushed Baati, ghee, and jaggery. When exploring Jodhpur’s culinary landscape, using Rajasthan Taxi Services ensures you can effortlessly visit top restaurants that serve this delightful dish.

4. Gatte Ki Sabzi

Gatte Ki Sabzi is another traditional dish that showcases the unique flavors of Jodhpur cuisine. This dish features gram flour dumplings, or “gatte,” that are cooked in a spicy, yogurt-based gravy. The dumplings are made with a mixture of gram flour, spices, and herbs, which are then steamed and added to the rich, tangy gravy. With Jodhpur Taxi Services, you can easily travel to different eateries to sample this flavorful dish.

5. Laal Maas

For those who enjoy a good spicy curry, Laal Maas is a must-try. This traditional Rajasthani dish is made with succulent pieces of meat cooked in a fiery red chili sauce. The deep red color of the curry comes from the generous use of red chilies and spices, creating a rich and intense flavor. Laal Maas is often enjoyed with Baati or plain rice, and using Rajasthan Taxi Services will help you find the best places to experience this bold-flavored dish.

6. Rajasthani Kadhi

Rajasthani Kadhi is a tangy and spicy yogurt-based curry that is commonly enjoyed with rice. This dish is made by simmering yogurt with gram flour and spices, creating a thick and creamy sauce. The Kadhi is often garnished with fried gram flour dumplings, adding extra texture and flavor. With the convenience of Jodhpur Taxi Services, you can visit various restaurants to taste different variations of Rajasthani Kadhi.

7. Churma Ladoo

For those with a sweet tooth, Churma Ladoo is a delectable treat to try. This sweet is made from crushed Baati, ghee, and jaggery, shaped into round balls. The Ladoo has a rich, nutty flavor and a crumbly texture that melts in your mouth. Churma Ladoo is often enjoyed during festivals and special occasions. Rajasthan Taxi Services can help you reach the best sweet shops in Jodhpur to enjoy these delightful treats.

8. Kachori Chaat

Kachori Chaat is a delicious variation of the traditional Kachori. This dish features crispy Kachoris topped with a mix of yogurt, chutneys, and spices. The combination of flavors and textures in Kachori Chaat creates a delightful taste experience that is both tangy and spicy. It’s a popular street food item in Jodhpur, and Jodhpur Taxi Services can help you explore the bustling streets where this dish is served.

9. Mawa Kachori

Mawa Kachori is a sweet version of the traditional Kachori. It is filled with a rich mixture of mawa (condensed milk), nuts, and cardamom, then deep-fried to a golden crisp. The result is a sweet and aromatic treat that is perfect for dessert or as a special indulgence. Rajasthan Taxi Services can guide you to the best places to try Mawa Kachori and other local sweets.

10. Samosa

While not unique to Jodhpur, Samosas are a popular snack in the city. These triangular pastries are filled with a spiced mixture of potatoes, peas, and spices, then deep-fried until crispy. Samosas are often served with chutneys and are a great way to experience the local flavors. Jodhpur Taxi Services can help you visit various eateries and street vendors to taste different versions of this beloved snack.

Conclusion

Jodhpur’s traditional food offers a rich tapestry of flavors that reflect the city’s royal heritage and cultural diversity. From spicy snacks like Pyaaz Kachori and Mirchi Vada to hearty dishes like Dal Baati Churma and Laal Maas, there’s something to satisfy every palate. Don’t forget to try the sweet treats like Churma Ladoo and Mawa Kachori, which add a delightful end to your meal. To fully experience the culinary delights of Jodhpur, consider using Rajasthan Taxi Services to navigate the city. With the convenience of Jodhpur Taxi Services, you can easily explore the best food spots and enjoy a true taste of Jodhpur.

[ecakewalkbakery]

Best Breakfast Near Plainsboro Rd, NJ | E Cake Walk Bakery

What is Idli Sambar?

Idli Sambar is a beloved traditional South Indian breakfast dish, known for its wholesome ingredients and delightful flavors. This iconic combination features soft, fluffy idlis (steamed rice cakes) paired with a rich, aromatic sambar (a lentil and vegetable stew). While preparing Idli Sambar involves several steps, the key to its irresistible taste lies in the careful selection of high-quality ingredients. Whether you're a fan of Indian cuisine or looking to try something new, this dish offers a perfect balance of taste and nutrition. You can even find this classic meal at local Indian restaurants like Cake Walk Bakery & Restaurant in Plainsboro Rd, NJ. Let’s explore how you can make it at home and why it’s such a popular favorite.

Essential Ingredients for Delicious Idli Sambar

The Star of the Dish: Idli

The idli is a soft, gluten-free steamed cake made from fermented rice and lentil batter. Its light and fluffy texture is what makes it an iconic dish in South India. The fermentation process enhances its digestibility and adds a slight tang to the flavor. Key ingredients for idli include:

Idli Rice: A variety of short-grain rice with high starch content, essential for fluffy idlis.

Urad Dal: Split black gram lentils that provide protein and aid in fermentation.

Fenugreek Seeds: Enhance the fermentation process and add a subtle flavor.

Preparing Idlis:

Soak the idli rice and urad dal for several hours.

Grind them separately and mix them together.

Let the batter ferment overnight before steaming in idli molds.

The Flavorful Accompaniment: Sambar

Sambar is a delicious lentil-based stew that complements the softness of idlis. It’s packed with vegetables, lentils, and aromatic spices, creating a symphony of flavors. Essential ingredients include:

Toor Dal: This lentil forms the creamy base of sambar.

Tamarind: Adds a tangy depth to the stew.

Sambar Powder: A blend of spices like coriander seeds, red chilies, fenugreek, and turmeric.

Vegetables: Popular choices include carrots, drumsticks, tomatoes, onions, and brinjals.

How to Make Sambar:

Cook the toor dal until it becomes soft and mushy.

Sauté mustard seeds, curry leaves, cumin, and dried red chilies in oil.

Add onions and sauté until golden brown, followed by vegetables, tamarind pulp, and sambar powder.

Simmer the mixture until the vegetables are tender, then stir in the cooked dal.

Serving Idli Sambar

Once your idlis are steamed and the sambar is ready, serve the fluffy idlis hot with a generous ladle of sambar on the side. For an authentic experience, pair it with coconut chutney—a traditional condiment made from grated coconut, green chilies, and spices. To make the dish even richer, drizzle some ghee (clarified butter) over the idlis.

You can also enjoy this delightful meal at Cake Walk Bakery & Restaurant, where they serve this traditional dish along with a variety of other Indian street foods and sweets.

Health Benefits of Idli Sambar

Nutrient-Dense and Low in Calories

Idli Sambar is packed with essential nutrients and is low in calories, making it a healthy and balanced meal. Idlis are rich in complex carbohydrates, protein, and fiber, providing sustained energy. Sambar, with its lentils and vegetables, adds an extra dose of vitamins, minerals, and antioxidants to the meal.

Promotes Digestive Health

The fermentation process involved in making idlis enhances their digestibility. Additionally, the fiber-rich sambar aids in digestion, making this dish gentle on the stomach while promoting gut health.

Supports Weight Management

If you’re looking for a low-calorie, filling meal, Idli Sambar is a great choice. The high fiber content of sambar keeps you full for longer, helping to prevent unhealthy snacking. Additionally, the protein content in both idlis and sambar supports muscle growth and a healthy metabolism.

Boosts Immunity

The sambar is made with a blend of spices such as turmeric, curry leaves, and garlic, all known for their immune-boosting and anti-inflammatory properties. Together, they help strengthen the immune system, making Idli Sambar not only a delicious but also a nourishing meal.

Conclusion

Whether you're savoring Idli Sambar at home or at Cake Walk Bakery & Restaurant in Jersey City, this classic South Indian dish is a perfect blend of flavor and nutrition. With its nutrient-dense ingredients and immune-boosting properties, it's an ideal breakfast or lunch choice for those looking to enjoy a healthy, delicious meal. So, next time you're in the mood for a satisfying, wholesome meal, indulge in the timeless delight of Idli Sambar.

[himalayanmonalagro]

What is Hemp Seeds?

Introduction

Hemp Seeds

The Nutritious Superfood You Should Be Aware of

Hemp Seeds are quickly becoming well-known in the superfood industry for their remarkable health advantages and adaptability. However, what are hemp s

eeds precisely, and why should you be aware of them? Everything you need to know about why our Himalayan Monal Hemp Seeds are more beneficial—will be revealed in this thorough guide.

Hemp Seed, the hemp plant, yields edible seeds that a

re known as Hemp Seeds. Hemp Seeds have very little THC(tetrahydrocannabinol), which makes them completely safe and lawful to eat. When their outer shell is removed, these little, nutty-flavored seeds—which have a soft, chewy texture.

Health Benefits of Hemp Seeds

Incorporating Hemp Seeds into your diet can pro

vide numerous health advantages.

High-quality protein: Offers every one of the nine necessary amino acids, making it a complete protein that is acceptable for vegans and vegetarians.

Rich in Essential Fatty Acids: Contains a good ratio of Omega-3 to Omega-6 fatty acids, which lowers inflammation and promotes heart health.

Good Source of Fibre: When eaten with the shell, this food supports digestive health and helps to ensure regular bowel movements.

Full of Minerals and Vitamins: Packed with iron, magnesium, phosphorus, potassium, Vitamin E, and other nutrients that promote general health and wellness. Provides antioxidants such as Vitamin E, which aid in combating oxidative stress and decreasing inflammation within the body.

Promotes Heart Health: Rich in fiber, Antioxidants, and Omega-3 fatty acids, it helps lower blood pressure and cholesterol.

Promotes Heart Health: Rich in fiber, Antioxidants, and Omega-3 fatty acids, it helps lower blood pressure and cholesterol.

Promotes Muscle Health: High-quality protein is good for post-workout recovery and muscle building since it promotes muscle growth and repair.

How to Use Hemp Seeds in Your Daily Diet?

Smoothies: Mix a couple of tablespoons of Hemp Seeds into your morning smoothie. Together with protein and good fats, they combine nicely and add a nutty flavor.

Yogurt Topping: To add extra protein and a crispy texture to your yogurt, sprinkle hemp seeds on top. They go nicely with granola and fruit.

Salads: Add a few hemp seeds to your greens. They also impart a healthy dose of Omega-3 fatty acids and a delicious crunch.

Baking: Add hemp seeds to baked products such as bread, cookies, or muffins. They can be added as a topping or combined with the batter.

Oatmeal: Add hemp seeds to your oatmeal or porridge for extra protein and a nutty flavour. They improve the overall texture and mix together nicely.

Soups & Stews: Right before serving, sprinkle hemp seeds over soups and stews. They add nutritious value and create a pleasing contrast to the texture of the soup.

Homemade Granola: Add Hemp Seeds to your energy bars or homemade granola. They are a fantastic source of protein and good fats that will prolong feelings of fullness

Hemp Seed Milk: Prepare Hemp milk at home with Hemp Seeds. Hemp Seeds can be blended with water and strained to make a dairy-free milk substitute that is creamy.

Recipe for Pahari Hemp Seeds Himalayan Hemp Seed Chutney

This chutney made with Himalayan Monal Hemp Seeds, sometimes called "Pahari Hemp Seed Chutney," is a tasty and wholesome side dish that goes well with a range of meals. It is a remarkable complement to your meals because of its nutrient-dense profile and rich, nutty flavour. This chutney is very simple to make and goes well with rice and roti as a topping, dip, or spread.

Ingredients

1/2 cup Pahari hemp seeds

1/2 cup fresh coriander leaves

1/4 cup fresh mint leaves

2-3 green chilies (adjust to taste)

1 small onion, roughly chopped

1-2 cloves garlic

1 tablespoon lemon juice

1/2 teaspoon cumin seeds

1/4 teaspoon turmeric powder

Salt to taste

1 tablespoon oil (preferably olive oil or coconut oil)

Conclusion

A tasty way to include Hemp Seeds' health benefits in your diet is with this Pahari Hemp Seed Chutney. It is a flexible complement to your meals because of its bright flavour and nutritious nature. Take pleasure in the distinct flavour of the Himalayan Monal Hemp Seeds with this simple and nutritious meal.

[bombaytiger]

Spiciest Indian Dishes That You Must Try in Calgary

Content source: https://bombaytiger.blogspot.com/2024/08/spiciest-indian-dishes-that-you-must.html

Indians have always preferred racy cuisines over decades and thus, it has become a crucial part of the Indian food palate. The spices stimulate the taste buds and create a sensation of excitement and heat. Countless Indians enjoy spicy foods because of the complexity and depth of spices that make the dishes more enjoyable. So, the Best Indian Restaurant Calgary has come up with some explicit Indian spicy dishes for you.

Top 6 spicy Indian dishes famous in Calgary

Some of the spiciest dishes that are a must-try for you in Calgary are as follows:

Andhra chili chicken:

Green chilies are used to make Andhra Chili Chicken. So, it is going to be very hot. This is an extremely appealing and mouth-watering side dish. Also, it is a great appetizer for the lovers of Indian Fast Food Calgary. This boneless chicken dish is marinated before being deep-fried or stirred. The abundance of green chilies gives it a green color and spicy flavor.

Kohzi curry:

The South Indian dishes are overflowing with delectable spices. And the Indians know how to make the most of all these spices. One of the best pieces of evidence is Kohzi Currie. This dish is made with various spices. So, a restaurant providing Indian Takeaway Downtown Calgary is the best place to enjoy this traditional spicy dish.

Rista:

Rista is a must-try dish in a Halal Indian Restaurant Calgary. It is a perfect dish consisting of succulent and tender meatballs accompanied by a spicy gravy. Some popular spices and chili powder are used to make this gravy. It is a must-have component of a Kashmiri Wazwan. This filling dish goes well with any flatbread or rice.

Laal maas:

If you want to try an Indian Buffet Calgary, make sure it has Laal Maas. It is a very popular Rajasthani dish. It is made with a special variety of chilies found in Rajasthan called Mathania. The mutton is slow-cooked with raw spices and whole red Mathania chilies. This rice dish has a smoky and spicy flavor because of the preparation and as well as the ingredients used.

Phaal curry:

It is not every day that you will find the chefs wearing gas masks while making a meal. But when they do, there is a high chance that they are making phaal curry. Phaal is the hottest curry in the world. Bhut Jolokia is used to make this curry. It is the hottest chili in the world.

Vada pav:

If you want to try Bombay Street Food Calgary North East, Vada pav must be on your bucket list. Vada pav rules the Mumbai streets. It is a flavorful mix of hot spices and mashed potatoes. This is served between soft buns alongside some dry garlic chutney, mint chutney, and fried green chilis.

Conclusion:If you are a food lover, tasting something spicy is very essential for your taste buds. And Indian foods serve the purpose at its best. If you are looking for the best restaurant in Calgary that serves spicy Indian foods, pay a visit to Bombay Tiger. They have the best Indian foods available for you!

[pluuginstoreofficial]

Enjoy Authentic Rava Dosas at Home with Baker’s Rava Dosa Mix

If you’ve ever craved the crispy, golden-brown dosas from your favorite Indian restaurant but didn’t want to go through the hassle of preparing the batter from scratch, Baker’s Rava Dosa Mix is your solution. This ready-to-use mix brings the authentic taste of rava dosas right to your kitchen, making it easier than ever to enjoy this beloved South Indian dish.

What is Baker’s Rava Dosa Mix?

Baker’s Rava Dosa Mix is a convenient blend designed for making traditional rava dosas—thin, crispy pancakes made from semolina (rava). Each pack contains 500 grams of the mix, and it’s sold in a set of three, providing a total of 1.5 kilograms of batter mix. With this versatile mix, you can create dosas with minimal preparation, perfect for busy mornings or quick dinners.

Key Features and Benefits

1. Simple and Convenient Preparation

One of the standout features of Baker’s Rava Dosa Mix is its ease of use. Making dosas traditionally involves soaking, grinding, and fermenting the ingredients, which can be time-consuming. Baker’s mix simplifies the process: just add water to the mix, and you have your dosa batter ready in minutes. This convenience is perfect for anyone looking to enjoy delicious dosas without the usual preparation time.

2. Authentic Taste and Texture

Despite its convenience, Baker’s Rava Dosa Mix delivers an authentic taste and texture. The mix is carefully formulated to ensure that the dosas come out crispy and flavorful every time. The semolina-based batter creates dosas with a delightful crunch and a slightly nutty flavor, closely resembling those made from scratch.

3. Versatile and Customizable

Baker’s Rava Dosa Mix is highly versatile, allowing you to customize your dosas according to your taste preferences. You can add ingredients like chopped onions, green chilies, or fresh coriander to the batter to create variations that suit your palate. This adaptability makes the mix a great base for experimenting with different flavors and ingredients.

4. Nutritious and Wholesome

Rava dosas made from Baker’s mix are not only tasty but also nutritious. Semolina is a good source of protein and essential nutrients, including iron and magnesium. When combined with vegetables and spices, the dosas become a well-rounded meal that is both satisfying and healthy.

5. Perfect for Any Meal

Whether it’s breakfast, lunch, or dinner, Baker’s Rava Dosa Mix fits seamlessly into any meal plan. Serve your dosas with classic accompaniments like coconut chutney, sambar, or a spicy pickle for a complete and satisfying meal. The mix is also ideal for quick snacks or light meals, making it a versatile addition to your pantry.

How to Use Baker’s Rava Dosa Mix

1. Preparation: To prepare the dosa batter, mix the Baker’s Rava Dosa Mix with water according to the instructions on the package. The consistency should be thin and pourable.

2. Cooking: Heat a non-stick skillet or dosa pan over medium heat and lightly grease it. Pour a ladleful of batter onto the pan, spreading it in a circular motion to form a thin layer. Cook until the dosa is golden brown and crispy on the edges. Flip and cook for a few more seconds if desired.

3. Serving: Serve the dosas hot with your favorite chutneys, sambar, or other side dishes. Enjoy them fresh off the pan for the best texture and flavor.

Customer Reviews

Customers who have tried Baker’s Rava Dosa Mix appreciate its convenience and the quality of the dosas it produces. Many reviewers commend the mix for its ease of preparation and the authentic taste it delivers. The positive feedback highlights the mix’s effectiveness in providing a quick and delicious dosa experience.

Where to Buy

You can purchase Baker’s Rava Dosa Mix online, making it easy to stock up and enjoy fresh dosas anytime. For more details on pricing, availability, and to read additional customer reviews, visit the product page here.

Baker’s Rava Dosa Mix offers a convenient and tasty way to enjoy the classic rava dosa at home. With its easy preparation, authentic taste, and versatility, it’s a must-have for anyone who loves South Indian cuisine. Stock your pantry with Baker’s Rava Dosa Mix and bring the flavors of your favorite restaurant right to your kitchen.

[banglalocalin]

Buy Bengali Pulses Online- A Comprehensive Guide

Incorporating Bengali pulses into your meals isn't just about choosing the right ingredients—it's also about embracing traditional and modern cooking techniques. Bengali cuisine is known for its intricate preparations and distinct flavors, which are often achieved through specific cooking methods. Understanding these techniques can help you make the most of your pulses and create dishes that honor the rich culinary heritage of Bengal. For more information visit Buy Bengali Pulses Online.

One popular Bengali dish is Dal, a staple that varies in preparation across different households. Cholar Dal, made with split chickpeas and aromatic spices, is a festive favorite, often served during special occasions and with fried rice or luchis (deep-fried bread). The preparation involves tempering spices like cumin, bay leaves, and dry red chilies in ghee, adding the dal, and simmering it with a touch of coconut and sugar for a sweet and savory balance. Another variant, Mung Dal, uses green gram and is known for its light, nutritious profile, often prepared with a simple seasoning of cumin and turmeric.

Khichuri, a comforting rice and pulse porridge, is another quintessential Bengali dish that highlights the versatility of pulses. It's a one-pot meal that combines rice with yellow or green gram pulses, seasoned with turmeric, ginger, and sometimes vegetables like potatoes and peas. Khichuri is especially popular during the monsoon season or during religious fasting periods, offering warmth and nourishment.

Lentil fritters or Dal Pakkoras are a delightful way to use pulses creatively. The batter, made from soaked and blended pulses mixed with spices and herbs, is deep-fried to create crispy, savory snacks. They can be enjoyed as appetizers or paired with chutneys for a flavorful treat.

Pulses and Vegetarian Dishes

Bengali cuisine is predominantly vegetarian, with pulses playing a crucial role in providing protein and nutrition. Dal Tadka, where cooked pulses are tempered with spices, and Beguni, fried slices of eggplant dipped in a spiced gram flour batter, are examples of how pulses and vegetables are harmoniously integrated into meals. These dishes showcase the Bengali knack for balancing flavors and textures, creating a satisfying and wholesome dining experience.

For a more modern twist, you might try incorporating Bengali pulses into fusion dishes. For example, using Masoor Dal (red lentils) in soups or salads can add a nutritious punch while retaining the essence of traditional flavors. Chana Dal (split chickpeas) can be used to make protein-rich patties or added to grain bowls for an extra layer of texture and flavor.

Nutritional Benefits of Pulses

Beyond their culinary versatility, pulses offer numerous health benefits. They are an excellent source of plant-based protein, making them a valuable component of a vegetarian diet. Pulses are also rich in dietary fiber, which aids in digestion and helps maintain healthy cholesterol levels. Additionally, they are packed with essential nutrients such as iron, potassium, and folate, contributing to overall health and well-being.

For those interested in maintaining a balanced diet, pulses can play a significant role. Incorporating a variety of pulses into your meals can provide a range of vitamins and minerals while adding depth to your diet. For example, Black Gram (Urad Dal) is known for its high iron content, while Green Gram (Moong Dal) is praised for its low calorie and high protein profile.

Cultural Significance

Pulses hold a special place in Bengali culture, not just for their nutritional value but also for their cultural and traditional significance. Festivals, family gatherings, and daily meals often feature pulses in various forms, reflecting their importance in communal and celebratory settings. The preparation and sharing of pulse-based dishes are often accompanied by rituals and customs that highlight their role in bringing people together.

For those interested in exploring Bengali culture further, understanding the role of pulses in traditional festivals like Poush Sankranti and Durga Puja can provide deeper insight into their cultural relevance. During these festivals, special dishes made with pulses are prepared to honor deities and celebrate the changing seasons.

Online Resources and Communities

In the digital age, there are numerous online resources and communities dedicated to Bengali cuisine and pulses. Recipe blogs, YouTube channels, and social media groups offer a wealth of information and inspiration for cooking with pulses. Engaging with these communities can provide valuable tips, recipes, and support for your culinary endeavors.

For those new to Bengali cooking, online cooking classes or tutorials can be an excellent way to learn the techniques and traditions associated with pulse-based dishes. Many chefs and cooking enthusiasts share their expertise through online platforms, making it easier to master the art of Bengali cuisine from the comfort of your home.

Sustainable and Ethical Sourcing

As you explore the world of Bengali pulses online, consider the sustainability and ethical aspects of your purchases. Many online retailers offer organic or ethically sourced options, which can align with your values and contribute to a more sustainable food system. Look for certifications and labels that indicate environmentally friendly practices and support for fair trade.

Supporting brands that prioritize ethical sourcing and sustainability not only benefits the environment but also helps promote fair practices within the agricultural sector. By making informed choices, you can enjoy your pulses while contributing to a more responsible and sustainable food chain.

Conclusion

Buying Bengali pulses online offers a wealth of opportunities to explore and enjoy the rich flavors and nutritional benefits of these essential ingredients. From the convenience of shopping to the variety of products available, online platforms make it easier to access high-quality pulses and related products. By understanding traditional cooking techniques, exploring modern recipes, and considering sustainability, you can enhance your culinary experiences and celebrate the vibrant heritage of Bengali cuisine. Embrace the convenience of online shopping and discover the diverse world of Bengali pulses, enriching your meals and expanding your culinary horizons.

Contact Us Bangla Local FF-4, First Floor, Supertech Ecocity Market, Sector 137, Noida, U.P - 201305. Phone: 9818894190. Email: tanmay@tnbenterprises.in

[sanchijain]

A Culinary Journey Through Southern India: The Delightful Dosa

Southern India is a treasure trove of culinary wonders, with each region offering unique flavors and traditional dishes. Among these, dosa stands out as an iconic and beloved dish, enjoyed by people of all ages and backgrounds. This thin, crispy, and savory crepe made from fermented rice and lentil batter has a history as rich as its taste. In this article, we will explore the origins, ingredients, variations, and cultural significance of dosa, along with tips on how to make the perfect dosa at home.

The Origins of Dosa

Dosa has ancient roots, believed to date back over 2,000 years. Originating from the southern Indian state of Tamil Nadu, it has since become a staple across the southern states, including Karnataka, Kerala, and Andhra Pradesh. Historical texts, such as Sangam literature, mention a dish similar to dosa, highlighting its longstanding presence in Indian cuisine.

Traditionally, dosa was prepared on earthen stoves using simple ingredients readily available to the common people. Over time, it has evolved, incorporating regional flavors and variations, yet retaining its core essence.

Ingredients: Simplicity Meets Flavor

The basic ingredients for dosa are rice and urad dal (split black gram), which are soaked, ground into a batter, and fermented. This fermentation process is crucial as it imparts a slight tanginess and contributes to the dosa's crisp texture. Here are the essential components:

Rice

Regular white rice or parboiled rice is used as the base. Some variations also include a small amount of flattened rice (poha) for added softness.

Urad Dal

Split black gram is soaked and ground with the rice to form the batter. It provides the necessary protein and contributes to the fermentation process.

Fenugreek Seeds

A small quantity of fenugreek seeds is often added to the batter for improved fermentation and a hint of flavor.

Salt and Water

Salt is added to the batter for seasoning, while water is used to achieve the desired consistency.

The Art of Making Dosa

Making dosa is both an art and a science, requiring the right techniques and patience. Here's a step-by-step guide to preparing dosa at home:

Soaking and Grinding

Soak the Ingredients: Wash and soak the rice, urad dal, and fenugreek seeds separately for 4-6 hours.

Grind the Batter: Drain the soaked ingredients and grind them separately to a smooth consistency, adding water as needed. Combine the rice and dal batters and mix thoroughly.

Fermentation

Ferment the Batter: Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours. The batter should double in volume and develop a slightly sour aroma.

Cooking

Prepare the Griddle: Heat a non-stick or cast-iron griddle (tawa) over medium heat. Lightly grease it with oil or ghee.

Spread the Batter: Pour a ladleful of batter onto the center of the griddle. Using the back of the ladle, spread it in a circular motion to form a thin crepe.

Cook the Dosa: Drizzle a few drops of oil or ghee around the edges. Cook until the dosa turns golden brown and crispy. Fold it in half and serve hot.

Popular Variations of Dosa

While the classic plain dosa is a favorite, numerous variations have emerged, each offering a unique twist on the traditional recipe:

Masala Dosa

Perhaps the most famous variation, masala dosa is stuffed with a spiced potato filling. The potato masala is made with boiled potatoes, onions, green chilies, and a blend of spices.

Rava Dosa

Made with semolina (rava), rice flour, and all-purpose flour, rava dosa is known for its lacy texture and quick preparation, as it doesn't require fermentation.

Onion Dosa

Finely chopped onions are sprinkled over the dosa batter while cooking, adding a sweet and savory flavor.

Set Dosa

A softer and thicker version of the classic dosa, set dosa is typically served in a set of three, accompanied by chutney and sambar.

Pesarattu

Originating from Andhra Pradesh, pesarattu is made with green gram (moong dal) and often served with ginger chutney.

Neer Dosa

Hailing from Karnataka, neer dosa is a delicate and thin crepe made with a watery rice batter. It is typically served with coconut chutney and sambar.

Cultural Significance and Serving Traditions

Dosa holds a special place in South Indian culture and is often served during festivals, religious ceremonies, and family gatherings. It is a common breakfast item, known for its lightness and nutritional value. In South Indian households, the preparation of dosa batter is a weekly ritual, with each family adding its unique touch to the recipe.

Dosa is traditionally served with an array of accompaniments, enhancing its flavor and making it a wholesome meal. The most popular side dishes include:

Coconut Chutney

A creamy and mildly spiced chutney made with grated coconut, green chilies, and roasted lentils.

Sambar

A hearty lentil stew cooked with vegetables and flavored with tamarind and a blend of spices.

Tomato Chutney

A tangy and spicy chutney made with tomatoes, onions, and a medley of spices.

Mint Chutney

A refreshing chutney made with fresh mint leaves, coriander, green chilies, and yogurt.

Dosa Around the World

The popularity of dosa has transcended Indian borders, making it a beloved dish globally. Indian restaurants around the world feature dosa prominently on their menus, introducing international diners to its delightful taste and texture. The versatility and simplicity of dosa have also made it a favorite among home cooks, who enjoy experimenting with different fillings and toppings.

Conclusion:

Dosa is more than just a dish; it is a symbol of South Indian culinary heritage and hospitality. Its crisp texture, delightful flavor, and versatility have made it a favorite across the world. Whether enjoyed as a simple plain dosa or a richly stuffed masala dosa, this dish never fails to impress. For those in Mumbai, finding top-notch dosa is a treat made easier by the many exceptional food caterers in Mumbai, ensuring that this Southern delight can be savored in all its authentic glory.

[gruballergy]

Vegan Green Chilla Recipe – Healthy Breakfast Indian Style Pancakes (Gluten-Free) | GrubAllergy

Welcome to my kitchen! Today, I’m thrilled to share a delightful vegan breakfast recipe that’s not only healthy but also incredibly flavorful. These Vegan Green Chilla Recipes are a fantastic addition to your healthy breakfast ideas, offering a nutritious and satisfying start to your day. Made with simple ingredients and free from common allergens, these pancakes are perfect for anyone seeking easy and healthy breakfast ideas. Let’s dive into the recipe and explore how you can enjoy a delicious and plant-based breakfast with these delightful Green Chillas.

Ingredients For Vegan Green Chilla :

- ¾ cup Jowar flour

- ½ boiled potato

- ½ cup cilantro

- 1-inch ginger

- 2-3 cloves of garlic

- 2-3 green chilies (optional)

- ¼ tsp turmeric powder

- 1 tsp jeera powder

- Salt to taste

- 1 tbsp lemon juice

- 1 tbsp baking powder

- Vegetable oil

Method:

Blend the Batter: Drain the soaked green gram and add it to a blender along with spinach leaves, green chili, ginger, cumin seeds, and salt. Add a little water and blend to a smooth batter. The consistency should be similar to pancake batter.

Preheat the Pan: Heat a non-stick pan or griddle over medium heat. Lightly grease it with oil.

Cook the Chillas: Pour a ladleful of batter onto the pan and spread it out in a circular motion to form a thin pancake. Cook for 2-3 minutes on one side, then flip and cook for another 2-3 minutes until both sides are golden brown and crispy.

Serve Hot: Serve the Green Chillas hot with your favorite chutney or sauce.

Additional Tips:

Variations: You can add finely chopped vegetables like onions, tomatoes, or bell peppers to the batter for added flavor and nutrition.

Serving Suggestions: These Green Chillas pair perfectly with coconut chutney, mint chutney, or even a dollop of dairy-free yogurt.

Storage: The batter can be prepared in advance and stored in the refrigerator for up to 2 days.

Why This Recipe?

This Vegan Green Chilla Recipe is an excellent option for those with dietary restrictions or anyone looking to incorporate more plant-based meals into their diet. It's free from common allergens, ensuring a safe and delicious meal for everyone. The use of green gram and spinach not only provides a good dose of protein and iron but also makes this dish a wholesome and filling breakfast option.

Conclusion:

With its simple preparation and delightful taste, this Vegan Green Chilla Recipe is sure to become a favorite in your household. Whether you're in need of quick breakfast ideas or looking to enjoy a nutritious meal, these Indian-style pancakes are a perfect choice. Stay tuned for more delicious and allergy-friendly recipes on GrubAllergy!

[sajjadali12]

Chicken Malai Boti

Malai Boti, a popular South Asian dish, is a creamy and flavorful delight. Made from marinated chicken, it’s a favorite in many households. But how many calories are in Malai Boti? Let's explore the nutritional aspects of this delectable dish.

History and Origin

Chicken Malai Boti hails from the culinary traditions of Pakistan and India, where "Malai" means cream and "Boti" refers to chunks of meat. It's a beloved part of festive gatherings and street food culture, known for its ability to bring people together.

Calories in Chicken Breast

Chicken breast is a lean protein. A 100-gram serving contains about 165 calories. It’s rich in protein and low in fat, making it a healthy choice.

Enjoy the tender and flavorful Chicken Malai Boti, now available for online order. Click Chicken Malai Boti to place your order and savor this delicious treat today! Indulge in the creamy, melt-in-your-mouth taste of Chicken Malai Boti, crafted to perfection.

Choosing the Right Chicken For the juiciest Chicken Malai Boti, opt for boneless thigh pieces, which are more flavorful than breast. Ensure the chicken is fresh, firm, and pink without any off odors.

Marination Process

Marination is critical to infusing the chicken with rich flavors and ensuring tenderness. Mix fresh cream, yogurt, ginger-garlic paste, green chili paste, lemon juice, garam masala, white pepper, and salt. Coat the chicken thoroughly and let it marinate for at least 4 hours or overnight for best results.

Grilling Chicken Malai Boti

Grilling adds a smoky flavor. Preheat the grill to medium-high, skewer the marinated chicken, and grill for 8-10 minutes on each side, basting with butter or oil.

Oven-Baked Malai Boti

For even cooking, preheat the oven to 400°F (200°C). Place the chicken on a parchment-lined baking tray and bake for 20-25 minutes, turning once halfway through. Pan-Frying Method Pan-frying is quick and results in a crispy exterior. Heat a non-stick pan with a tablespoon of oil or butter and cook the chicken for 5-7 minutes on each side until golden brown. Serving Suggestions Serve Chicken Malai Boti with naan, paratha, or rice. Garnish with fresh coriander and lemon wedges for added flavor.

Pairing with Sauces Accompany with mint chutney or tamarind sauce. A yogurt-based dip with herbs also complements the dish well.

Health Benefits

Chicken Malai Boti is high in protein and can be made healthier using low-fat yogurt and grilling instead of frying.

Common Mistakes to Avoid

Avoid over-marinating, as it can make the chicken mushy. Ensure not to overcook, as this can dry out the meat.

Conclusion

Chicken Malai Boti is a delightful dish that is easy to prepare and delicious. You can create a meal that will impress any guest with the right ingredients and cooking techniques. FAQs How long can I store marinated Chicken Malai Boti? You can store marinated chicken in the refrigerator for up to 2 days.

Can I use other meats for Malai Boti? Yes, lamb or beef can be used as alternatives.

What are some vegetarian alternatives? Paneer or tofu can be used instead of chicken.

[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!

[darsa81]

Sprouts Salad

Sprouts Salad

Sprouts salad made with Darsa organics mung bean sprouts, fresh veggies, herbs and lemon. This 10 minutes super quick protein packed and delicious plant based sprouts salad is nothing less than a power house of nutrition. It is refreshing, juicy and has lots of flavor & crunch. If you love making nourishing dishes that are super easy and delicious this sprouts salad is going to be your best friend! It is loaded with nutrient-dense foods that are very good for our body. More importantly this sprouts salad is vegan and gluten-free.

Prep: 5 mins | Cook: 1 mins | Total: 5 mins | Servings: 1

A sprouts salad can be made with many kinds of sprouts like Darsa organics mung bean sprouts, alfalfa sprouts, moth bean sprouts, horse gram, Darsa Organics whole masoor (red lentils) and black chickpea(kala chana) sprouts. In this post I show how to make the sprouts salad with mung beans.If you want to make this salad with other kind of sprouts, read my pro tips section below where I detail the process.

My Recipe

My recipe to make sprouts salad uses raw homemade mung bean sprouts, onions,tomatoes, carrots, cucumber, green chilies (or black pepper), little fresh ginger, lemonjuice and coriander leaves. To finish off sometimes I add a handful of cornflakes orroasted homemade Poha chivda, for an added crunch. This is totally optional but you willlove that if you are too bored with the basic version. On occasions I also add some chaat masala or fresh grated coconut. Even more, a lot oftimes I have made a sprouts chaat too with sweet Tararind chutney and Green Chutney.  . It tastes amazing!

Ingredients

(US cup = 240ml )

3/2 cup Darsa Organics Whole Moong Dal for Sprouts

(sprouted green gram)

1 table spoon onions fine chopped

1small tomato fine chopped

¼ cup cucumber finely chopped

1small carrot chopped or grated

1small green chili (deseeded & chopped) or crushed black pepper

2 table spoons coriander leaves or celery chopped finely salt as needed

1table spoon lemon juice or 1 tsp apple cider

¼ teaspoon chaat masala for flavor (optional)

½ cup cornflakes or wheat flakes (optional)

1table spoon coconut fresh, grated or finely chopped

¼ inch ginger grated (helps in digestion)

2 to 4 fresh mint leaves fine chopped (optional, aids digestion)

Preparation

Rinse the store bought sprouts. Bring 2 cups water to a rolling boil and add the sprouts. Turn off the stove and mix well.Drain them to a colander and rinse with 2 cups of drinking water, not tap water.Shake the colander well and let them drain fully until you prepare the rest.

Rinse all the vegetables, herbs, ginger (optional) and green chilli. Peel the carrotsand ginger Grate them.

Fine chop onions, tomatoes, cucumber, coriander leaves and green chilli. Cut thelemon.

How to Make Sprouts Salad To a large mixing bowl.

add the sprouts. Make sure there is no excess moisture.Add the prepared vegetables, ginger, green chilies and coriander leaves.

13/17 Sprinkle salt and lemon juice Toss them well.

Transfer to serving bowl and top with cornflakes or roasted poha chivda

If you want you may sprinkle chaat masala andblack pepper.

If you want you can also add chopped mint leaves and fresh coconut. Serve sprouts salad immediately.

Notes

To use other kinds of sprouts, cook them until tender. Cool and use in the recipe. Alternative quantities provided in the recipe card are for 1x only, original recipe. For best results follow my detailed step-by-step photo instructions and tips above therecipe card.

[sunalimerchant]

Discovering the Delights of Traditional Indian Breakfasts with a High-Protein Twist

In the vibrant culinary landscape of India, breakfast dishes are celebrated for their diversity and richness, blending spices, textures, and flavors in ways that delight the palate and energize the body. As the fitness and wellness trend continues to rise, there's a growing interest in integrating more protein into traditional meals. For those looking to combine the health benefits of a high-protein diet with the authentic tastes of Indian cuisine, reimagining traditional Indian breakfasts with a protein-rich twist is an excellent strategy. Here, we explore how to infuse high protein into Indian breakfast staples, making every morning meal not only a cultural journey but also a nutritional powerhouse.

1. Upgraded Poha: Quinoa Poha

Traditionally made from flattened rice, poha is a staple breakfast item across many parts of India. It is light yet satiating and typically includes peanuts, turmeric, chili, and mustard seeds. To elevate its protein content, replace flattened rice with quinoa. Quinoa, a complete protein source containing all nine essential amino acids, not only boosts the protein content but also enhances the dish's texture and nutritional profile. A bowl of quinoa poha can be a perfect start to the day, ensuring a sustained release of energy.

2. Protein-Packed Idli: Mixed Lentil Idli

Idli, a beloved South Indian breakfast, is traditionally made from a fermented batter of rice and urad dal (black lentils). To craft a high-protein version, consider using a mixture of various lentils like chickpeas, moong dal, and red lentils in addition to urad dal. This not only enriches the protein content but also adds a delightful twist to the flavor and color of the idlis. Serve these nutrient-packed idlis with coconut chutney and sambar for a fulfilling high protein breakfast Indian style.

3. Besan Chilla: The Savory Pancake

Besan chilla, or gram flour pancakes, are inherently high in protein as they are made from chickpea flour, which is rich in protein and gluten-free. To make them even more nutritious, add finely chopped vegetables like spinach, bell peppers, and onions, and spice it up with green chilies and ajwain (carom seeds). These pancakes are not only filling but also provide a balanced meal with fibers, vitamins, and proteins, making them an excellent high protein breakfast Indian dish for health-conscious foodies.

4. Savory Oatmeal Upma

Oatmeal is universally recognized as a hearty, comforting breakfast option. Give it an Indian twist by preparing it as upma, a traditional South Indian dish typically made with semolina. Cook the oats with mustard seeds, curry leaves, green chilies, and turmeric, and add vegetables like carrots and peas to enhance its nutritional value. This dish is a wonderful way to integrate the health benefits of oats, including high protein and fiber, into a delicious Indian breakfast.

5. Masala Tofu Scramble

A plant-based take on the classic egg bhurji, this tofu scramble incorporates the same masala — onions, tomatoes, turmeric, chili powder, and coriander. Tofu, a great source of protein, makes this dish light yet satisfying. Wrap it in a whole wheat chapati or serve with a side of paratha for a hearty, high-protein meal that energizes you throughout the day.

6. Moong Dal Cheela with Cottage Cheese Stuffing

Moong dal cheela is another nutritious pancake option that can be made protein-rich by adding a stuffing of grated paneer (cottage cheese). Paneer is high in protein and provides a soft, creamy texture that complements the crispiness of the cheela. Accompany this dish with mint chutney to enhance its flavors.

Incorporating high-protein ingredients into traditional Indian breakfast recipes not only caters to the health-conscious but also preserves the authenticity of these beloved dishes. By choosing these high protein breakfast Indian options, you ensure a wholesome, delicious start to your day, packed with the goodness of proteins and the rich, diverse flavors of India. Whether you are a fitness enthusiast or simply someone looking to add a nutritious twist to your morning routine, these protein-enriched Indian breakfasts are sure to impress.