Recipestable

Tag: Vegetarian

  • Simple & Refreshing: The Perfect Carrot Raita Recipe!

    Simple & Refreshing: The Perfect Carrot Raita Recipe!

    Carrot is a good source of fiber, sugars and vitamin A. Its consumption in the form of Carrot raita is very delicious and healthy in nature. It’s a great summer dish. Goes great with all Indian cuisine. Check it out Carrot Raita recipe here!!

    [one_third] Prep Time:10  minutes[/one_third] [one_third]Cook Time: minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups plain yogurt
    • 1-1/2 cup grated carrots
    • 2 tbsp mint leaves
    • 2 tbsp chopped walnuts
    • 1 tbsp lemon juice
    • 1 tsp roasted ground cumin
    • 1/2 tsp chat masala

    [/tab] [tab]Yield: 6  servings

    Amount per serving.

    • Calories: 632.5
    • Fat: 46.0 g (Saturated Fat: 6.6 g)
    • Cholesterol: 16.5 mg
    • Sodium: 284.1 mg
    • Carbohydrate: 51.4 g
    • Fiber: 15.8 g
    • Sugars: 22.1 g
    • Protein: 17.7 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Take a medium size bowl, add yogurt to it. Whisk yogurt until smooth. Stir in the lemon juice, walnuts and ground cumin.

    Step 2

    Add carrots, toss to coat evenly.

    Step 3

    Cover and refrigerate for 30 minutes or until chilled.

    Step 4

    Just before serving, sprinkle with chat masala. Garnish with mint leaves. Delicious Carrot Raita is ready to eat. ENJOY!!

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    • You can serve this delicious carrot raita with Chicken Biryani.

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  • Citrus Cabbage Slaw Recipe

    This Citrus Cabbage Slaw recipe is great on one of those hot and summery days. Plan ahead this needs to refrigerate for 2 hours. Easy and refreshing salad, great as a side dish for barbecue or roast dishes. Try the easy recipe of Citrus Cabbage Slaw shown below!!

    [one_third] Prep Time:15  minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 8 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 (11 ounce) can mandarin oranges, drained
    • 1 (8 ounce) can unsweetened pineapple chunks, drained
    • 5 cups shredded cabbage
    • 1 cup cauliflower florets
    • 1/2 cup chopped green bell pepper
    • 2/3 cup sugar
    • 1/3 cup vegetable oil
    • 1/3 cup white vinegar
    • 1 tbsp water
    • 2 tsp minced onion
    • 1 tsp prepared mustard
    • 1 tsp salt
    • 1/2 tsp celery seed

    [/tab] [tab]Yield: 8 servings

    Amount Per Serving

    • Calories: 195
    • Fat: 9 g (saturated fat: 1 g)
    • Cholesterol: 0
    • Sodium: 314 mg
    • Carbohydrate: 28 g
    • Fiber: 2 g
    • Protein: 2 g

    Diabetic Exchanges

    • 1 vegetable
    • 1 fruit
    • 1 fat
    • 1/2 starch

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a large bowl, add cabbage, cauliflower, oranges, pineapple and green bell pepper. Toss well.

    Step 2

    In a small bowl, mix together oil, vinegar, water, onion, mustard, celery seeds, and salt.

    Step 3

    Pour this dressing over the cabbage mixture. Stir well.

    Step 4

    Cover and refrigerate for 2 hours or until chill. Citrus Cabbage Slaw is ready to serve. ENJOY!

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    • Serve with Tacos,  burgers and sandwiches.

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  • Sweet and Sour Slaw Recipe

    A vinegar based marinated slaw recipe in which no oil is used. This is a delicious alternative to creamy coleslaw. This snappy slaw has a sweet and tangy dressing laced with mustard and celery seeds.Goes well with anything and leftovers last for days. Check it out the Sweet and Sour Slaw Recipe here!!

    [one_third] Prep Time: 20 minutes[/one_third] [one_third]Cook Time: 0 minutes[/one_third] [one_third_last] Servings: 6 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 8 cups shredded cabbage
    • 1/2 cup chopped celery
    • 1/2 cup chopped green bell pepper
    • 1 tbsp pimento pepper
    • 1/2 cup cider vinegar
    • 1/2 cup white sugar
    • 1/4 cup cold water
    • 1/2 tsp mustard seed
    • 1/2 tsp celery seed
    • 1/2 tsp salt

    [/tab] [tab]Yield: 6 servings

    Amount Per Serving

    • Calories: 99
    • Total Fat: 0.3g
    • Cholesterol: 0 mg

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a small bowl, add sugar, water, vinegar, mustard seed, celery seed and salt.

    Step 2

    Stir until sugar is dissolved.

    Step 3

    Cover and Chill dressing for several hours or overnight.

    Step 4

    Next day, place cabbage, green peppers,celery, pimento in a large bowl.

    Step 5

    Pour dressing over it. Toss until well coated

    Step 6

    Cover and chill for 30 minutes before serving. Sweet and Sour Slaw is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

  • Fried Corn Balls Recipe

    Fried Corn Balls

    This Fried Corn Balls recipe is a great starter of dipping meal. These bite-size treats are so easy to make. Yummy!!

    Fried Corn Balls Recipe
    Photo: Fried Corn Balls Recipe

    Check it out the Fried Corn Balls Recipe here!!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 6[/one_fourth] [one_fourth_last]Difficulty Level:Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 can (8-1/4 oz) cream-style corn
    • 1 egg, lightly beaten
    • 3/4 cup crushed saltines
    • 1/2 tsp sugar
    • 1/2 tsp baking powder
    • Oil for deep frying

    [/tab] [tab]Yield: 6 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Place egg, corn, cracker crumbs, sugar and baking powder in a large bowl. Mix until well combined.

    Step 2

    Heat oil in a deep skillet over medium heat.

    Step 3

    Drop batter by rounded spoonful.

    Step 4

    Fry for 1 minutes on each side or until golden brown.

    Step 5

    Remove from the oil and drain on paper towels. Fried Corn Balls are ready to serve.

    [/tab] [tab]

    • Serve warm.

    [/tab] [/tabs]

    If you like Fried Corn Balls Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Fried Corn Balls, do share with us and we would be glad to give it a try.

  • A Twist on Tradition: Make Delicious & Easy Brinjal Pakora Sticks!

    Brinjal Pakora Sticks

    Crispy and delicious Brinjal Pakora Sticks, the perfect quick evening snack. Tastes wonderful with a chili dip or ketchup. Do try it!!

    Brinjal Pakora Sticks Recipe
    Photo: Brinjal Pakora Sticks Recipe

    Check it out the Brinjal Pakora Sticks Recipe here!!

    [divider]

    [one_fourth]Prep Time:15 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 5[/one_fourth] [one_fourth_last]Difficulty Level: Very Easy[/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 brinjals, cut them into long chip shapes
    • 1 cup gram flour
    • 1/2 cup water
    • 2 tbsp rice flour
    • 1 tsp red pepper
    • salt to taste
    • oil for frying

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    In a small bowl, make a thick batter with gram flour, rice flour, red pepper, salt and water. Keep aside for 15 minutes.

    Step 2

    Heat oil in a frying pan over moderate heat. Take a slice of brinjal and dip in the batter. Deep fry until crisp and golden brown.

    Step 3

    Put them on paper towels to remove excess oil. If you fry correctly and at right temperature, you will find that it does not retain oil at all.

    Step 4

    Brinjal Stick Pakora is ready to serve.

    [/tab] [tab]

    •  Enjoy with Ketchup or any of your favorite chutney.

    [/tab] [/tabs]

    If you like Brinjal Stick Pakora Recipe  and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Brinjal Stick Pakora , do share with us and we would be glad to give it a try.

  • Besan Ki Mirchi Recipe

    This Besan Ki Mirchi recipe is a spicy version of pakora in which green chillies stuffed with besan masala. Very easy to make yet delicious. Goes great with curry, daal or any Indian meal. Check it out the Besan Ki Mirchi recipe here!!

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 10 minutes[/one_third] [one_third_last] Servings: 5[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 250 gm green chillies
    • 100 gm besan
    • salt to taste
    • 2 gm red chilli powder
    • 1/8 tsp turmeric powder
    • pinch of amchoor powder
    • 5 gm asafoetida
    • 10 gm roasted cumin seeds
    • oil for frying

    [/tab] [tab]Yield: 5 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Slit and deseed the green chillies.

    Step 2

    Take a little oil and add the asafoetida, besan and the rest of the masalas and cook on a very low flame, till it turns a golden brown in colour.

    Step 3

    Fill this besan mixture in the green chillies.

    Step 4

    Again take oil in a pan and add the asafoetida, put the stuffed green chillies.

    Step 5

    Cook for a while until crispy and golden brwon. Remove from  the oil and drain on paper towel. Besan Ki Mirchi is ready to serve. ENJOY!!

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    • Serve with Tamarind Chutney.

    [/tab] [/tabs]

  • Egg Kofta Recipe

    Try this delicious Egg Kofta recipe from a member of the Recipestable Community.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 30 minutes[/one_third] [one_third_last] Servings: 4 [/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 4 eggs
    • 1-2 slices bread, crumbled
    • 2 tsp ghee
    • 1 green chilli, finely chopped
    • 1 tsp minced onion
    • Salt to taste

    For the sauce:

    • 1 tbsp butter or ghee
    • 1 small onion, chopped
    • 1 lb ripe tomatoes, skinned
    • 2 tsp coriander leaves, chopped
    • 1/2 tsp garam masala
    • 1 tsp chilli powder

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]
    Step 1

    Hard-boil eggs. shell and set aside.

    Step 2

    Soak the bread in the cold water until soft then drain and squeeze out any liquid.

    Step 3

    Slice the eggs lengthwise and remove the yolks.

    Step 4

    Mash the egg yolks into the bread and ghee. Stir in the chilli, onion and salt.

    Step 5

    Heap the mixture into the halved egg whites and place in a flat flameproof dish.

    Step 6

    TO Make CURRY:Melt the butter and fry the onion until soft but not browned. Stir in the remaining ingredients and simmer fro 10 minutes until tender.

    Step 7

    Pour the sauce over the eggs, cover and cook in a preheated oven at 180 deg C for about 20 minutes until the sauce is hot.

    Step 8 

    Take it out in the serving platter. Egg Kofta is ready to serve.

    [/tab] [tab]

    • Serve with hot chapati.

    [/tab] [/tabs]

  • Masala Chilli Fry Recipe

    Masala Chilli Fry

    Those who likes spicy food are going to love this Masala Chilli Fry Recipe. Try this Masala Chilli Fry recipe and don’t forget to share your experience with us!!

    Masala Chilli Fry recipe
    Photo: Masala Chilli Fry recipe

    [divider]

    [one_fourth]Prep Time: 10 minutes[/one_fourth] [one_fourth]Cook Time: 35 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level: Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup green chilies, chopped
    • 2 Red chilly
    • 1 tbsp Rice
    • 1/2 tsp Turmeric powder
    • 1 sprig Curry leaves
    • 1 tsp Tamarind paste
    • 1 cup coconut
    • 1-2 cups Water
    • 1 tbsp Fenugreek seeds
    • 2 tbsp Mustard seeds
    • 1 tbsp Cooking oil
    • Salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat oil in a pan and add mustard seeds and when they crackle add red chilly and curry leaves and fry for a while.

    Step 2

    Add the green chilly and fry till browned.

    Step 3

    Now add tamarind paste turmeric powder and salt and bring to boil.

    Step 4

    Now reduce the heat and cook on low flame.

    Step 5

    Meanwhile, heat a pan and roast fenugreek seeds and rice till browned and grind to get a fine powder.

    Step 6

    Add this to curry. Continue cooking on low flame till gravy is thickened.

    Step 7

    Remove from flame. Chilli Masala Fry is ready to serve.

    [/tab] [tab]

    • Serve this as a pickle. It can be kept refrigerated for a month.

    [/tab] [/tabs]

  • Capsicum Pickle Recipe

    Here’s a simple way to make delicious capsicum pickles, perfect as a party snack or added to a salad. This hot and sour capsicum pickle is sure to tingle all your taste buds. These can also be packed into sterile containers and sealed for later use.

    Capsicum Pickle recipe
    Photo: Capsicum Pickle recipe

    Check it out the capsicum pickle recipe here:

    Ready In: 15 minutes
    Prep Time: 14 minutes
    Cook Time: 1 minute

    This recipe make 4 serving(s).

    Ingredients:

    • 2 Bell Pepper
    • 1 Tomato
    • 1 tbsp Red Chili Powder
    • A pinch of  Turmeric Powder
    • 1/4 tsp Fenugreek seeds
    • 1 tsp  Mustard seeds
    • 1 tsp Cumin seeds
    • 2 Garlic Cloves 2
    • Salt to taste
    • Oil 1 tbsp

    Method:

    • Wash, pat dry, remove stems, remove seeds and chop bell pepper into big chunks.
    • Wash, pat dry and chop the tomatoes.
    • Peel and slice the garlic pods.
    • In a pan, dry roast fenugreek seeds, mustard seeds, cumin seeds until aromatic.
    • Using a spice blender, blend together roasted ingredients into smooth powder along with salt.
    • Heat oil in a pan, add chopped bell pepper and fry till bell pepper changes color and becomes little soft.
    • Then stir in chopped tomato and cook till tomato becomes mushy and the mixture comes together.
    • Now add, ground spice powder, red chili powder and turmeric powder.
    • Fry for a minute and remove from heat.
    • In another small pan, add garlic and all talimpu ingredients in order.
    • When dal turns light brown and mustard seeds splutter, add this to above capsicum pickle.
    • Mix well.

    Notes:

    • Store tight and refrigerate to stay fresh for weeks.
    • Make sure to cook the capsicum well before adding other ingredients.

    Serving Suggestions:

    • Serve capsicum pickle with rice or with dosa etc..

     

  • Veggie Pizza Recipe

    Veggie Pizza _ Give your pizza recipe a refreshing change with crunchy fresh veggies a top a Monterrey Jack Cheese. Delicious and Healthy.

    [one_third] Prep Time: 10 minutes[/one_third] [one_third]Cook Time: 20 minutes[/one_third] [one_third_last] Servings: 2[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 frozen bread dough rolls, thawed
    • 1 small sweet red pepper, julienned
    • 1 small carrot, grated
    • 1 green onion, chopped
    • 3/4 cup Monterrey Jack cheese, divided

    [/tab] [tab]

    Yield: 5 servings

    Amount Per Serving

    • Calories: 559
    • Fat: 29 g (saturated fat: 16 g)
    • Cholesterol: 75 mg
    • Sodium: 870 mg
    • Carbohydrate: 48 g
    • Fiber: 6 g
    • Protein: 30 g

    [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1
    Allow dough rise according to package directions. Knead the 2 rolls on a lightly floured surface. Roll dough into a 7-1/2-inch. circle.
    Step 2
    Place dough on a greased pizza pan or pizza stone. Spread 1/2 cup Monterrey jack cheese over the dough.
    Step 3
    Arrange peppers, green onion and carrot slices. Top with remaining cheese.
    Step 4
    Bake at 375 degree F, for 20 minutes or until crust is golden brown.
    Step 5
    Cut into wedges. Veggie Pizza is ready to serve.
    ENJOY!!

    [/tab] [tab]

    • Serve with special garlic dipping sauce.
    • I also served mine with ranch and extra red sauce.

    [/tab] [/tabs]

  • The Secret to Crispy Pakoras: Easy Potato Pakora Recipe with Tips!

    Quick Potato Pakora (Aloo Pakora)

    Potato Pakora is a common snack which is present on Iftar tables. This Potato Pakora recipe will taste like one we buy from samosa shops!!Aloo Pakora is very Popular Deep fried snack. It is very easy to make Aloo Pakora recipe. It takes less time and can be prepared instantly if you have nay uninvited guests at home or you can pack them in your kid’s lunch box. 

    Potato Pakora Recipe
    Photo: Potato Pakora Recipe

    Thin and round slices of potatoes dipped in a thin layer of besan and deep fried are a delight to relish. Crispy, delicious tea time snack which is served with ketchup, green chutney, chilies, dry garlic chutney and hot a cup of tea.

    Potato Pakora recipe
    Photo: Potato Pakora with Ketchup

    Check it out the  Potato Pakora Recipe here!!

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:10 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Very Easy [/one_fourth_last]

    [tabs style=”h1″ ]

    [tab title=”Ingredients” ]

    • 2 potatoes
    • oil for frying

    For Batter:

    • 1 cup chickpea flour (besan)
    • 2 tbsp rice flour
    • 1 tsp cumin powder
    • 1 tsp red pepper flakes
    • a pinch of baking soda
    • water as required
    • salt according to taste

    [/tab]
    [tab title=”Nutrition” ]

    Yield: 4 servings

    Amount per Serving.

    • Calories: 898.0
    • Total Fat: 74.1 g
    • Cholesterol: 0.0 mg
    • Sodium: 34.0 mg
    • Carbohydrate: 53.0 g
    • Protein: 8.7 g

    Percent Daily Values are based on a 2,000 calorie diet.

    [/tab]
    [/tabs]

    Directions:

    [tabs style=”h1″ ]
    [tab title=”Step By Step Method” ]

    Step 1

    Take a small bowl, add chickpea flour, rice flour, red pepper, cumin powder, baking soda and salt. Mix until well combined.

    Step 2

    Peel the potatoes and thinly sliced in round shape.

    Step 3

    Heat the oil in a deep wok over medium heat.

    Step 4

    Dip each potato slice in the batter and fry in hot oil until crispy and golden brown.

    Step 5

    Remove from the oil and drain on paper towel.

    Step 6

    Sprinkle chaat masala over the pakoras. Potato Pakora is ready to serve. Enjoy
    [/tab]
    [tab title=”Recipe Note’s” ]We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.[/tab]

    [tab title=”Serving Suggestions”]Serve potato pakora with Imli ki chutney or tomato ketchup[/tab]
    [/tabs]
    If you like Potato Pakora Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Potato Pakora, do share with us and we would be glad to give it a try.

  • Tangy & Delicious: Easy Shawarma Pickle Recipe (Perfect for Wraps!)

    Shawarma Pickle recipe
    Photo: Shawarma Pickle recipe

    Try this Shawarma Pickle  recipe that’ll make you wonder why you didn’t try it earlier. Check out the Shawarma Pickle recipe here:

    Ready In: 8 weeks
    Prep Time: 20 minutes

    This recipe make 20 serving(s).

    Ingredients:

    • Water – Around 6 cups
    • Pickling salt – Enough to float an egg
    • Vinegar – 2 Tablespoons
    • Cucumber
    • Turnip
    • Carrot
    • Beet
    • Chili Peppers

    Method:

    • Place water and egg into an earthenware dish.
    • Add and dissolve the pickling salt until the egg floats to the surface.
    • Add the vinegar.
    • Pierce the carrots, cucumbers and turnip with a fork a few times (don’t have to peel).
    • Slice the beets (1/4 inch).
    • Put all into the earthenware pot and weight down so that no part of the vegetables are exposed to the air.
    • Cover and leave at room temperature for 6 to 8 weeks.
    • As the brine ferments, some scum and mould may form of the surface which needs to be skimmed off.
    • After 6-8 weeks, remove the vegetables and rinse in clean water.
    • Strain the brine to remove the surface scum and place in clean jars (minus the beets).
    • These can now be stored in the refrigerator for several months.
    • Shawarma Pickle is ready to use.
    • Enjoy!

    Serving Suggestions:

    • Serve with Shawarma.

  • Citrus Kidney Bean Salad Recipe

     Citrus Kidney Bean Salad

    A quick and easy Citrus Kidney Bean Salad recipe with colourful veggies and tangy dressing. This is SO delicious!

    This Citrus Kidney Bean Salad recipe was given to me by a friend I had in college. I put this together after my CT scan because I wanted to eat something high in antioxidants and citrus (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here.

    It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish.

    Citrus Kidney Bean Salad Recipe
    Photo: Citrus Kidney Bean Salad Recipe

    I’m sure that even the pickiest bean hating eater will love this dish. This is my new favorite and I can’t wait to go and make some more. The flavors are mellow, so this would be a good bean salad recipe for vegetarian kids.Try this Citrus Kidney Bean Salad recipe, I hope you like it!

    Citrus Kidney Bean Salad Recipe
    Photo: Citrus Kidney Bean Salad Recipe

    Check it out the  Citrus Kidney Bean Salad recipe here !!

    [divider]

    [one_fourth]Prep Time:10 minutes[/one_fourth] [one_fourth]Cook Time:2 minutes[/one_fourth] [one_fourth]Servings:6 [/one_fourth] [one_fourth_last]Difficulty Level: Very Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 1 cup boiled kidney beans
    • 1 cup shredded cabbage
    • 1 onion,thinly sliced
    • 1 cucumber, thinly sliced
    • 1 green pepper, thinly sliced
    • 1 tomato, thinly sliced
    • 1 carrot, thinly sliced
    • 1 teaspon lemon zest

    For Salad Dressing:

    • 2 tablespoon orange juice
    • 1 tablespon tomato ketchup (optional)
    • 1 teaspon olive oil
    • 1 teaspoon lemon juice
    • 1/4 teaspoon black pepper
    • salt to taste

    For Garnising:

    • Orange slices
    • fresh parsley, chopped

    [/tab] [tab]Yield: 6 servings

    Amount per Serving ( 1 serving = 3/4 cup)

    • Calories: 168
    • Fat: 3.5 g
    • Protein: 9 g
    • Fiber: 8 g

    . [/tab] [/tabs]

    Directions:

    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat olive oil in a pan. Sauté onion for 2 minutes or just until soft.

    Step 2

    Set aside and let it cool.

    Step 3

    Place beans, tomato, cucumber, green pepper,cabbage, onion and carrot in a large bowl.

    Step 4

    In a small bowl, whisk together the olive oil, lemon juice, orange juice, ketchup, salt and pepper

     Step 5

    Pour salad dressing over the bean salad.

    Step 6

    Toss to coat evenly.

    Step 7

    Stir in the lemon zest.

    Step 8

    Adjust the seasoning and dish it out.

    Step 9  

    Garnish with Orange slices and parsley.Delicious Citrus Kidney Bean Salad is ready to serve.

    [/tab] [tab]

    [/tab] [/tabs]

    If you like Citrus Kidney Bean Salad Recipe and make it then let me know your feedback by commenting below.

  • Recipe: Lauki Raita (Bottle Gourd with Yogurt)

    Lauki Raita (Bottle Gourd with Yogurt)

    Have you ever tried Lauki Raita? It is delicious just like other vegetable’s raita. It goes perfectly with rice and roti. Do try it.

    Lauki Raita Recipe
    Photo: Lauki Raita Recipe

    Check it out the Lauki Raita Recipe here!!

    Prep Time:1 hour

    Cook Time:10 minutes

    Servings:12

    Difficulty Level: Easy

    Ingredients

    • 2 cups yogurt
    • 1 cup grated lauki ( ghiya/ bottle gourd)
    • Salt to taste
    • 1/4 tsp chaat masala powder
    • 1 tsp dry roasted and coarsely ground cumin seeds
    • few mint leaves, for garnishing

     

    Directions:

    Step 1

    Boil grated lauki with 1 tablespoon water, covered, on a low heat for about 5 minutes.

    Step 2

    Beat curd with a  beater till smooth and lump free. If the curd is too thick, add some water.

    Step 3

    Add lauki, salt and chaat masala powder to curd and mix well.

    Step 4

    Sprinkle ground cumin seeds over the raita. Garnish with mint leaves. Lauki Raita is ready to serve.

    Recipe Note’s

    • In the winter season, serve lauki raita at room temperature and in summers, refrigerate and serve chilled. [/tab]

    Serving Suggestions:

    • Serve with paratha, daal or any curry.

    If you like Lauki Rait Recipe  and make it then let me know your feedback by commenting below.

  • Onion Pulao Recipe

    Onion Pulao

    Looking for very quick and easy at the same time rich and aromatic on busy weekdays for lunch? Then this onion pulao recipe is the best to do recipe. So flavorful, light and satisfying meal along with raita or some spicy curry.  This is a great one-dish meal and is great for a quick weekday dinner.

    Onion Pulao Recipe
    Photo: Onion Pulao Recipe

    Check it out the Onion Pulao Recipe here!!

    [divider]

    [one_fourth]Prep Time:20 minutes[/one_fourth] [one_fourth]Cook Time:30 minutes[/one_fourth] [one_fourth]Servings: 4[/one_fourth] [one_fourth_last]Difficulty Level:Very Easy [/one_fourth_last]

    [divider]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 2 cups Basmati Rice
    • 5 onions
    • 1 cup thick coconut milk
    • 1/2 tsp ginger Paste
    • 1 tsp garlic paste
    • 3 cloves
    • 5 green chillies, thinly sliced
    • 1 bay leaf
    • 1 cardamom
    • 1 cinnamon stick
    • 1/4 cup Cashew nuts, optional
    • 3 tbsp oil or ghee
    • salt to taste

    [/tab] [tab]Yield: 4 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Wash rice with 4-5 changes of water or until water runs clear.

    Step 2

    Soak rice for 30 minutes.

    Step 3

    Peel onion and cut into thin lengthwise slices.

    Step 4

    Heat oil in a heavy bottom skillet.

    Step 5

    Add bay leaf, cinnamon stick, cloves, cardamom when they splutter add cashew nuts.

    Step 6

    Stir fry for 1-2 minutes or until golden.

    Step 7

    Now add ginger-garlic paste and green chillies; cook for 2 minutes or until raw smell goes.

    Step 8

    Then add onions and fry for 2-3 minutes or until turn light pink.

    Step 9

    Add pre-soaked rice, coconut milk , 1 cup water and salt.

    Step 10

    Cook until well done. Onion Pulao is ready to serve.
    [/tab] [tab]

    • Enjoy with raita or with any spicy gravy.

    [/tab] [/tabs]
    If you like Onion Pulao Recipe and make it then let me know your feedback by commenting below.And if you know more innovative ways in which we can utilize this mouth watering Onion Pulao, do share with us and we would be glad to give it a try.

  • Egg Toast with Vegetables Recipe

     Who wouldn’t like simple toasts and sandwiches that are easy to make and great in taste? Try this egg toast with vegetables recipe shown below and don’t forget to share your experience with me.

    [one_third] Prep Time: 15 minutes[/one_third] [one_third]Cook Time: 15 minutes[/one_third] [one_third_last] Servings: 15[/one_third_last]

    [review]

    [tabs type=”horizontal”] [tabs_head] [tab_title]Ingredients[/tab_title] [tab_title]Nutrition[/tab_title] [/tabs_head] [tab]

    • 15 bread slices
    • 2 eggs, beaten
    • 1/4 kg cabbage, chopped
    • 1 big onion, chopped
    • 3 green chillies, chopped
    • 1 big tomato, chopped very small
    • 2 garlic cloves, crushed
    • 2 tbsp chopped coriander leaves
    • Salt to taste
    • 1 cup oil
    • 1/2 tsp cumin seeds
    • 1/4 tsp mustard seeds
    • 1/4 tsp turmeric powder
    • 1 tsp red chilli powder
    • 1/2 tsp garam masala

    [/tab] [tab]Yield: 15 servings

    Nutritional information is not yet available. [/tab] [/tabs]

    Directions:
    [tabs type=”horizontal”] [tabs_head] [tab_title]Step by Step Method[/tab_title] [tab_title]Serving Suggestions[/tab_title][/tabs_head] [tab]

    Step 1

    Heat 3 tbsp oil in a pan and add mustard seeds, when it splutters add cumin seeds, crushed garlic and fry until golden brown.

    Step 2

    Add onions, green chillies, chopped tomato pieces, fry for 2-3 minutes and add chopped cabbage, salt, turmeric, chilli powder and garam masala.

    Step 3

    Cook in a low flame with covered lid.

    Step 4

    When the vegetable is cooked add the beaten egg mixture to it and mix well. Cook by stirring continuously.

    Step 5

    Sprinkle coriander leaves and remove from the stove.

    Step 6

    Take a dish with 4-6 cups of water and add 1/2 tsp of salt to it and keep aside.

    Step 7

    Heat 1 tbsp of oil in a pan. Dip 2 slices of bread in the salt water, press both the slices in between two hands and squeeze out the water.

    Step 8

    Place 1 tbsp of fried egg-vegetable mixture in between 2 bread slices.

    Step 9

    Press from two hands and fry in the hot oil in a slow fire. Fry both the sides until golden brown.

    Step 10

    Repeat the remaining slices in the same way, one sandwich at a time. Egg Toast with Vegetables are ready to serve.

    [/tab] [tab]

    • Serve with  Hot Pepper Sauce.

    [/tab] [/tabs]