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Rice
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Drinks
Dip
Pickle
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Tag: vagetables.

Salad, Side, Tofu, vegan

Vegan Bibimbap

May 1, 2020 by Mudita Bhageria

Vegan Bibimbap, salad, .

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#pavbhaji😋 #strretfoodindia #indianfood indianfoodbloggers#pav#bhaji #easy #recipeonmywebsite !

muditaskitchen

•

#pavbhaji😋 #strretfoodindia #indianfood indianfoodbloggers#pav#bhaji #easy #recipeonmywebsite !

1 day ago

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1/9

This paratha recipe is really delicious. And it tastes amazing#gobhiparatha#paratha#indianbread#dhai#pickle#brunchtime#anytime#easy#recipeon👇🏾

Ingredients
Makes 6 paratha on medium size
2 cup whole wheat flour
½ cup for dusting
Salt to taste
1/2 tsp red chilli powder or taste
2 green chilli- finely chopped
2 cup cauliflower grated or finely chopped
1/2 cup coriander leaves finely chopped
½ cup onions - finely chopped (optional)
⅓ cup oil for roasting
Water

Method
To make the dough, add salt to the flour and mix. Then add the oil and mix. Finally, add water and knead until the ingredients are combined.
And make a dough. If required add more water. Spread oil on the surface and cover the lid and rest for 20 minutes.

Stuffing

Take the cauliflower, green chilly, coriander, onions (if you want)salt and red chilly. Mix everything in a bowl and keep aside. Not too long. When you start, then add the spice.

Divide the dough into balls. Roll the paratha, and dust the paratha with flour to prevent it from sticking. Roll the dough to a 2 inch diameter and spread oil on it.
Add stuffing in the dough . Make a circular paratha with a 6 inch diameter. Cook both sides on a flat preheated pan and spread the oil into both sides. Cook until golden brown. Bake all parathas in the same manner. Your parathas are ready to eat!

Serve with yogurt and pickles or tea. Or butter.

muditaskitchen

•

This paratha recipe is really delicious. And it tastes amazing#gobhiparatha#paratha#indianbread#dhai#pickle#brunchtime#anytime#easy#recipeon👇🏾 Ingredients Makes 6 paratha on medium size 2 cup whole wheat flour ½ cup for dusting Salt to taste 1/2 tsp red chilli powder or taste 2 green chilli- finely chopped 2 cup cauliflower grated or finely chopped 1/2 cup coriander leaves finely chopped ½ cup onions - finely chopped (optional) ⅓ cup oil for roasting Water Method To make the dough, add salt to the flour and mix. Then add the oil and mix. Finally, add water and knead until the ingredients are combined. And make a dough. If required add more water. Spread oil on the surface and cover the lid and rest for 20 minutes. Stuffing Take the cauliflower, green chilly, coriander, onions (if you want)salt and red chilly. Mix everything in a bowl and keep aside. Not too long. When you start, then add the spice. Divide the dough into balls. Roll the paratha, and dust the paratha with flour to prevent it from sticking. Roll the dough to a 2 inch diameter and spread oil on it. Add stuffing in the dough . Make a circular paratha with a 6 inch diameter. Cook both sides on a flat preheated pan and spread the oil into both sides. Cook until golden brown. Bake all parathas in the same manner. Your parathas are ready to eat! Serve with yogurt and pickles or tea. Or butter.

2 days ago

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2/9

#Beson cheela #indianfood #breckfastime #Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch#recipeon👇🏾

Makes 5 to 6 small Cheelas

Ingredients
1.5 cup besan (chickpea flour)
1 cup grated zucchini
2 green chili finely chopped (or to taste)
½ cup onions finely chopped
2 tsp red chili powder (or to taste)
1 tsp turmeric powder
½ tsp ajwain
salt to taste
Cilantro finely chopped (or kasuri methi)
Oil for roasting
Mint or Cilantro chutney or tomato ketchup - for serving

Method
Take a wide bowl, add besan and salt.
Rub ajwain between your palms and add to the besan mixture.
Add red chili and turmeric powder. Mix everything.
Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes.
Add zucchini , onions and green chilies into the besan mixture.
Add cilantro or kasuri methi and mix everything..
Heat a griddle or fry pan on medium heat and spread oil on the surface.
When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size.
Apply oil on top and flip once bottom is roasted.
Roast on both sides till golden brown.
Serve hot or at room temperature with green chutney and/ or tomato ketchup.

muditaskitchen

•

#Beson cheela #indianfood #breckfastime #Besan Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch#recipeon👇🏾 Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

4 days ago

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3/9

#besancheela😍 #Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch #recipeon👇🏾

Makes 5 to 6 small Cheelas

Ingredients
1.5 cup besan (chickpea flour)
1 cup grated zucchini
2 green chili finely chopped (or to taste)
½ cup onions finely chopped
2 tsp red chili powder (or to taste)
1 tsp turmeric powder
½ tsp ajwain
salt to taste
Cilantro finely chopped (or kasuri methi)
Oil for roasting
Mint or Cilantro chutney or tomato ketchup - for serving

Method
Take a wide bowl, add besan and salt.
Rub ajwain between your palms and add to the besan mixture.
Add red chili and turmeric powder. Mix everything.
Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes.
Add zucchini , onions and green chilies into the besan mixture.
Add cilantro or kasuri methi and mix everything..
Heat a griddle or fry pan on medium heat and spread oil on the surface.
When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size.
Apply oil on top and flip once bottom is roasted.
Roast on both sides till golden brown.
Serve hot or at room temperature with green chutney and/ or tomato ketchup.

muditaskitchen

•

#besancheela😍 #Cheela (Savory vegetable pancakes made from chickpea flour) are healthy, protein rich and very easy to make. Addition of vegetables provides additional taste, nutrients and fiber to the body. This is a healthier version of all purpose flour pancake. It is a complete and delicious meal in itself and can be made quickly with ingredients available in the pantry. Can be eaten as breakfast or brunch #recipeon👇🏾 Makes 5 to 6 small Cheelas Ingredients 1.5 cup besan (chickpea flour) 1 cup grated zucchini 2 green chili finely chopped (or to taste) ½ cup onions finely chopped 2 tsp red chili powder (or to taste) 1 tsp turmeric powder ½ tsp ajwain salt to taste Cilantro finely chopped (or kasuri methi) Oil for roasting Mint or Cilantro chutney or tomato ketchup - for serving Method Take a wide bowl, add besan and salt. Rub ajwain between your palms and add to the besan mixture. Add red chili and turmeric powder. Mix everything. Add water slowly into the besan and make it into a batter with consistency like pancake mix. Keep aside for about 15 minutes. Add zucchini , onions and green chilies into the besan mixture. Add cilantro or kasuri methi and mix everything.. Heat a griddle or fry pan on medium heat and spread oil on the surface. When the pan or griddle is hot, mix besan batter again and pour (about ½ cup) on the hot griddle surface. Adjust batter quantity based on size. Apply oil on top and flip once bottom is roasted. Roast on both sides till golden brown. Serve hot or at room temperature with green chutney and/ or tomato ketchup.

4 weeks ago

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4/9

#colorful#salad#healthy#super yum# Mudita’skitchen.

muditaskitchen

•

#colorful#salad#healthy#super yum# Mudita’skitchen.

4 weeks ago

View on Instagram |

5/9

#kicheriparatha#recipe #This recipe is great to make if you have leftover dal chawal or kichri!

This is for slightly spicy parathas, but you can change the amounts as you like#recipeon👇🏾

Ingredients

1 cup khichdi or daal chawal (rice and toor dal)
2 cups whole wheat flour
2 tsp red chilli powder or to taste
1 tsp salt
1 green chilli - finely chopped
1/2 cup oil

Method

Take everything except for the oil and mix it to make a dough.

Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches.

Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready!

Serve with pickle and tea.

muditaskitchen

•

#kicheriparatha#recipe #This recipe is great to make if you have leftover dal chawal or kichri! This is for slightly spicy parathas, but you can change the amounts as you like#recipeon👇🏾 Ingredients 1 cup khichdi or daal chawal (rice and toor dal) 2 cups whole wheat flour 2 tsp red chilli powder or to taste 1 tsp salt 1 green chilli - finely chopped 1/2 cup oil Method Take everything except for the oil and mix it to make a dough. Take the dough and divide it into equal sized pieces that are a little bigger than a golf ball. Take a flat pan and put on the gas at slow heat. After that, take one piece of dough and press it between your hands or use a rolling pin to make a flat disc with a diameter of 4 inches. Spread ¼ tsp of oil on it. Then, pick up the sides of the piece of dough and pull them together at the top. Then, roll out the dough to the size of a medium tortilla, or with a diameter of around 6-7 inches. Now, take the flat pan and start it at medium heat. A paratha is cooked in a similar way to a tortilla. Spread ½ tsp of oil on the pan, and then put the paratha in the pan. Cook the paratha so that it is golden brown on both sides. Your paratha is ready! Serve with pickle and tea.

1 month ago

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6/9

#jai mata di 🌹🌹🌹🌹

muditaskitchen

•

#jai mata di 🌹🌹🌹🌹

1 month ago

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7/9

#paneer#pudding#vartfood#tasty#recipeon👇🏾#Ingredients
1 cup whole milk
1/2 cup paneer - cut in thin slices
1/4 cup sugar or to taste
1 tsp cornflour
1 tsp cardamom powder
1/2 tsp kewra essence
1/2 tsp chironge
1 tsp golden raisins

Method

Mix cornflour in about 2 tbsp of cold water and keep aside. Put the pan on the stove (at simmer) and pour the milk in the pan. Add the paneer and stir. When the milk is boiling, mix in the cornflower and keep the gas at simmer, because if the gas is at medium or high heat then the milk will burn easily. Mix in the sugar.

Ready to eat! Chill in the fridge for about 2 hours.

Garnish with cardamom, dry red rose flakes, and kewra essence.

muditaskitchen

•

#paneer#pudding#vartfood#tasty#recipeon👇🏾#Ingredients 1 cup whole milk 1/2 cup paneer - cut in thin slices 1/4 cup sugar or to taste 1 tsp cornflour 1 tsp cardamom powder 1/2 tsp kewra essence 1/2 tsp chironge 1 tsp golden raisins Method Mix cornflour in about 2 tbsp of cold water and keep aside. Put the pan on the stove (at simmer) and pour the milk in the pan. Add the paneer and stir. When the milk is boiling, mix in the cornflower and keep the gas at simmer, because if the gas is at medium or high heat then the milk will burn easily. Mix in the sugar. Ready to eat! Chill in the fridge for about 2 hours. Garnish with cardamom, dry red rose flakes, and kewra essence.

1 month ago

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8/9

#sabudana# khichdi#Many people struggle to make the perfect sabudana khichdi. Here, I’m sharing how to make the best non-sticky sabudana khichdi. This khichdi recipe keeps you full for longer and gives you instant energy, which makes it perfect for fasting.

Ingredients
Serves 2
1 cup sabudana (sago)
¼ cup peanuts
1 medium potato boiled and cut into pieces
2 tbsp ghee or oil
1 tsp cumin seeds (jeera)
Few curry leaves about 4 to 5
2 tsp black pepper or to taste
1 or 2 green chilis, chopped
2 tsp black salt or any salt to taste
1 tbsp lemon juice
Cilantro for garnish

Add sabudana into the wide bowl and rinse very well using your fingers.
Repeat this 3 times and remove water completely. Then add ½ cup water and soak for about to overnight or 3 to 4 hours.
Then, after sabudana soaks well, drain with a colander and ensure there’s no excess water left.
Start on medium heat and take a frypan and put on the stove. When the pan is hot, add about 2 tsp oil or ghee and roast the peanuts until golden brown. Stir often, remove the peanuts, and keep the pan on the heat.
Add the rest of oil or ghee, then add cumin seeds and curry leaves and wait until the cumin crackles.
Add green chilies, mix, then add potatoes and leave for 1 minute. Now add the sabudana and mix for 50 seconds then add salt and pepper.
Cover the lid for about 3 minutes. Again, stir, and if required add a little water (about 2 tbsp). Cover the lid for about 2 minutes.
Add peanuts, lemon juice and cilantro.
Enjoy with yogurt and/or tea!
If

muditaskitchen

•

#sabudana# khichdi#Many people struggle to make the perfect sabudana khichdi. Here, I’m sharing how to make the best non-sticky sabudana khichdi. This khichdi recipe keeps you full for longer and gives you instant energy, which makes it perfect for fasting. Ingredients Serves 2 1 cup sabudana (sago) ¼ cup peanuts 1 medium potato boiled and cut into pieces 2 tbsp ghee or oil 1 tsp cumin seeds (jeera) Few curry leaves about 4 to 5 2 tsp black pepper or to taste 1 or 2 green chilis, chopped 2 tsp black salt or any salt to taste 1 tbsp lemon juice Cilantro for garnish Add sabudana into the wide bowl and rinse very well using your fingers. Repeat this 3 times and remove water completely. Then add ½ cup water and soak for about to overnight or 3 to 4 hours. Then, after sabudana soaks well, drain with a colander and ensure there’s no excess water left. Start on medium heat and take a frypan and put on the stove. When the pan is hot, add about 2 tsp oil or ghee and roast the peanuts until golden brown. Stir often, remove the peanuts, and keep the pan on the heat. Add the rest of oil or ghee, then add cumin seeds and curry leaves and wait until the cumin crackles. Add green chilies, mix, then add potatoes and leave for 1 minute. Now add the sabudana and mix for 50 seconds then add salt and pepper. Cover the lid for about 3 minutes. Again, stir, and if required add a little water (about 2 tbsp). Cover the lid for about 2 minutes. Add peanuts, lemon juice and cilantro. Enjoy with yogurt and/or tea! If

1 month ago

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9/9

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