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vegan-nom-noms · 7 months
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Vegan Butter Tofu Curry
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najia-cooks · 1 year
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[ID: A large, shallow bowl filled with a bright yellow curd and golden brown pakora garnished with cilantro. A small bowl of jeera rice with green cardamom, cinnamon, bay leaf, and cilantro sits to the right. End ID.]
Vegan Punjabi kadhi pakora / ਪੰਜਾਬੀ ਕੜ੍ਹੀ ਪਕੌੜਾ 
Kadhi is a comfort food popular in north and central India and southeast Pakistan. The base of the dish is spiced curd or buttermilk, to which chickpea flour, vegetable fritters, and spiced tadkas (temperings) are sometimes added. Unlike the sweeter, thinner, and unadorned variations to the south, Punjabi kadhi is slowly reduced to a thick, creamy consistency and studded with onion pakoras.
Recipe under the cut!
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For the pyaaz ke pakore (onion fritters):
1 cup besan (chickpea flour)
2 medium yellow onions, thinly sliced
1/2 tsp table salt
1/2 tsp mirchi (ground red chilis)
1/2 tsp ajwain (carom seeds)
A couple cups of a neutral oil, for frying
For the curd:
1 cup (220g) unflavored vegan yoghurt
1/2 cup (60g) besan
1/2 tsp amchur (dried mango powder; optional)
4 cups water
In Punjab, kadhi is often made with full-fat buttermilk, and sometimes with yoghurt. Vegan yoghurt (I used oat) will provide a similarly smooth, fatty, slightly sour base.
Adding less water to the curd mixture will allow it to cook down faster if you’re short on time; but a long, slow simmer is more typical with this dish.
For the kadhi:
2 Tbsp neutral oil
Pinch hing (asafoetida)
1 medium yellow onion, chopped
2-inch piece (20g) ginger, minced
4 cloves garlic, minced
2 green chilis, chopped
2 tsp cumin seeds (jeera)
1/4 tsp fenugreek seeds (methi)
1 tsp ground coriander
1/2 tsp mirchi (ground red chilis)
1/2 tsp ground turmeric
1/2 tsp garam masala
3/4 tsp table salt, or to taste
Mustard oil is typical, but any neutral oil (sunflower, canola, vegetable) will work.
For the tadka (optional):
1 Tbsp non-dairy margarine
1 tsp cumin seeds
1 dried red chili
1/2 tsp mirchi
Instructions:
1. Start the pakore. Cut onions in half through the root and lay cut-side down. Slice thinly vertically (perpendicular to the root) and then cut the root off. Whisk together other pakora ingredients (except for the oil) in a large bowl; add the onions and toss well to combine. Cover and set aside for 30 minutes to allow onions to release moisture.
2. Make the curd mixture. Whisk yoghurt and besan together in a large bowl. Add amchur (or substitute apple cider vinegar) if the yoghurt you are using is not particularly sour, to taste. Add water and whisk until a smooth mixture forms. Set aside.
3. Make the kadhi. Heat 2 Tbsp of a neutral oil in a large pot on medium-high. Fry fenugreek and cumin seeds for a few minutes until they are fragrant and popping into the air.
4. Add hing and cook for 30 seconds. Add onion, chili, and salt and saute for 3-4 minutes, until onion is translucent.
5. Add ginger and garlic and sauté for 30 seconds to a minute, until no longer raw-smelling. Add coriander, mirchi, and turmeric and sauté another 30 seconds.
6. Add the curd mixture and stir to combine. Allow to come to a boil, then lower the heat to low and allow it to cook, stirring occasionally, for 30-45 minutes, until thickened.
7. Meanwhile, finish the pakore. Stir the onion slices to distribute any moisture they may have released. Add just enough water to hydrate all the besan and allow the pakoras to hold together.
8. Heat about an inch of neutral oil on medium in a large pan. Once hot, drop small handfuls of pakora mixture into the oil. Fry, flipping once, until golden brown on both sides. Remove onto a paper-towel-lined plate or wire rack.
9. Add pakoras to the kadhi, along with garam masala, and allow to simmer for another 5-10 minutes until kadhi is very thick and creamy. Remove into a serving dish.
10. Make the tadka. Heat margarine in a small skillet until sizzling. Add cumin seeds, chili pepper, and mirchi and heat until fragrant. Pour the oil, seeds, and chili over the finished kadhi and serve immediately.
Serve with roti, paratha, rice, or jeera rice.
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kkimura · 10 months
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スパイスから作る、簡単インド風チキンカレーのレシピ動画になってます!
鶏胸肉をヨーグルトでマリネするから、めっちゃジューシーで美味しく仕上がります!
そしてチャンネル名変わりました😊
“Cooking with Kana “ 宜しくお願いします!
My tasty chicken curry recipe video is up now! 🥘
Follow this recipe to learn how to make creamy chicken curry for dinner tonight!
My YouTube channels name is changed to
“Cooking with Kana” 👩‍🍳
Please subscribe if you liked my videos! 😉
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brattylikestoeat · 4 months
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flourspilt · 2 years
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kadai chicken recipe
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gravyflavour · 3 months
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Authentic Indian Chicken Curry Recipe
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themessykitchen · 1 year
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tandoori chicken
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kushi-s · 8 months
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What is your favorite Indian mithai?
Details https://www.cookwithkushi.com/best-indian-dessert-recipes/
Some of the best Indian sweets. Let us know if we are missing anything.
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petukheshel · 2 months
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https://youtu.be/qA_nkCa5Cjk?si=IeTJF9FBAsHV7imt
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parveens-kitchen · 6 months
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Slow cooker Tiffin Sambar
Delightful Slow Cooker Tiffin Sambar Recipe.South Indian cuisine boasts a vibrant tapestry of flavors, and one dish that truly represents this culinary richness is Tiffin Sambar. This dish is a perfect complement to a variety of tiffin items like dosa, idli, and vada. The best part? You can now prepare it effortlessly in a slow cooker. Today, we’ll guide you through the steps to create a…
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eatsowhat · 11 months
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PRICE DROPPED! 
#food #foodie #yum #yummy #nom #nomnom #hungry #cleaneating #paleo #vegetarian #delish #wine #pizza #pasta #sushi #cocktails #happyhour #foodstagram #burger #eats #GoodEats #Foodography #tasty #delicious #foodporn #breakfast #lunch
#brunch #SundayBrunch #dinner #dessert #recipe #SundayFunday #TacoTuesday #WineWednesday
#dietcookbook #healthcookbook #dietrecipes #Indianfood #vegetarianrecipes #nutrition #satvik #zerooil #specialdiet #weightloss #weightlossrecipes #food #foodie #Vegetariancookbook
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vegan-nom-noms · 4 days
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Vegan Rabri Recipe
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taajrecipes · 5 months
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North Indian dish Rajma chawal
Rajma Chawal is a major North Indian dish, in which Rajma (red kidney beans) is stuffed with spices, and then served with rice. This is a popular vegetarian food, which is often prepared at home, and its taste appeals to everyone. There is an atmosphere associated with the taste of Rajma rice and the memories of the house.
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littlebitrecipes · 8 months
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Coconut Chicken Curry Ready to try a simple yet flavorful dish? If you love the taste of Asian spices, this easy creamy coconut chicken curry recipe is for you!
Recipe => https://littlebitrecipes.com/chicken-curry/
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mommyskitchenstory · 9 months
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Shahi Paneer Restaurant Style |होटल जैसा शाही पनीर| Shahi Paneer Masala @mommyskitchenstory
If you're looking for a delicious Restaurant Style dish at home, try this shahi paneer in restaurant style! In this recipe, I'll show you how to make shahi paneer, a dish that's famous in Mughlai cuisine.
Full recipe link 👉 Restaurant Style Shahi Paneer
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nehathecreativegirl · 10 months
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