In India Tandoori Veggies are served as entrée in North Indian restaurants, its traditionally had with green coriander chutney. You can use any veggies like potatoes, sweet potatoes, cauliflower, capsicum or paneer (cottage cheese) etc. We have used our Punjabi Tandoori Seasoning to give it a delicious flavour. INGREDIENTS 1 Cup Cauliflower cut in florets 1 Red onion cut in 1 inch pieces or large chunks 1 Red or green capsicum cut in large chunks 1 Cup Mushroom (Button, Flat or Portobello) any kind cut in halves or quarter chunks 2 Cups Yogurt ( Dairy or Vegan ) 2 Tbsp Punjabi Tandoori Seasoning 1 Tsp Salt 1 Tbsp Lemon Juice 2 Tbsp Olive Oil METHOD: Mix all the ingredients gently,...
Indian cooking is all about seasonal cooking, and in winter when spinach and green leafy vegetables are in abundance they are incorporated a lot in diet. Indians love making variety of dishes with spinach and this is one Quick, Simple Vegan recipe. Serve with roti, rice or just bread. INGREDIENTS 1 Bunch Spinach roughly chopped, about 2-2.5 cups 1 Tomato, Quartered 1 cup sliced mushroom 1/4 cup Cashews 1 1/2 inch chopped ginger 2 cloves of garlic 1 green chilli (use thai or Indian chilli or half long green chilli) 1 Red onion, chopped finely 1 Tsp Cumin seeds 1 Tsp Masala Turmeric Blend or Just Turmeric 1 Tsp Ground Cumin 1/2 Tsp Kashmiri Chilli Powder 1/2 Tsp Rose Garam...
Paneer is Indian cottage cheese. Its made by curdling hot milk by adding sour agent like lemon or vinegar. It's then strained and moulded into desired shape before adding to dishes. There are many paneer dishes in Indian cooking, one of the ways I like to eat is by making it as a side dish in a dry stir fry style just like this dish. I cook this dish in Iron pan, but you can use stainless steel pan or nonstick pan (though I don’t recommend using non-stick pans). Cooking in Iron Pan also adds extra Iron to dishes. INGREDIENTS 250g Paneer (Cut in small cubes) (You can buy paneer from Indian shops or make it yourself. Bring 1 litre...
Aam Panna is a summer drink made and drank primarily in the northern part of India. It's known for its heat resisting properties and is very delicious and easy to make. INGREDIENTS 2 Green Mangoes (you can use ripe mangoes just remember the drink will be sweeter so cut down on the jaggery) 2 Cups Water 1/2 Cup Jaggery (you can use raw sugar) 2 Tbsp Coconut Sugar 1 Tsp Cumin 1/4 Tsp Black Pepper 1.5 Tsp Black Salt or Himalayan Salt (I used Black Salt) 1/2 Cup Water METHOD 1. Wash mangoes and add 2 cups of water and pressure cook mangoes until boiled, about 1-2 whistles. Alternatively you can cook mangoes by steaming them or boiling directly in...
Sorghum and Buckwheat are seeds that are highly nutritious & easily digested. In India, these seeds are grown and consumed in abundance. Buckwheat is commonly consumed during fasting, as its technically not a grain and there are many regional Indian recipes that includes these seeds. They are high in Magnesium, copper, zinc, proteins and they are very sustainable to grow.
