Easy Paneer Tikka Masala (Dry / Gravy)

By Meghana Komarla

Paneer marinated in a variety of spices.

Usually tikka's are done in Tandoori however my version is done on stove top. I promise you guys, this recipe makes you feel so proud and happy. This is so healthy your gonna enjoy every bite of it ;)
Here this recipe has two versions, one you can serve it as an appetizer and second gravy. So you can decide how you want it.

Serves 4
Category - Lunch / Dinner

Paneer - 400g (1/2 inch thick cubes)
Oil - 1tsp + 5tsp
Butter – 5tbsp
Onion - 1 (Finely chopped)
Tomato - 1 (Finely chopped)
Green Pepper / Capsicum - 25g (Finely chopped) Totally optional
Coriander / Cilantro - 2tsp (Finely chopped)

Ground the following to paste -
Plain Yogurt - 4tbsp
Lime juice / Amchoor(Dry mango powder) - 1/2 to 3/4tsp
Red chilli powder - 1/4tsp
Turmeric powder - 1 pinch
Garam Masala Powder - 1tsp
Tandoori Powder - 4tsp (Available in Indian Stores)
Garlic - 6 pods
Ginger - 1/2 inch
Pepper Corn - 1
Green chilli - 1
Salt to taste

For this recipe you will also need Skewers. Make sure these skewers are comfortable to work on stove top.

Keep aside about 2tbsp of the paste separately, we will use this for the gravy.
In a medium mixing bowl combine the Paneer pieces along with the ground paste. Keep the covered bowl in the refrigerator for 20 to 30mins.

Drizzle 1tsp oil over the Paneer mixture just before you cook. Put the Paneer onto the skewer and cook on the stove top, cook all the sides evenly. Let the flame be on high.

You can stop at this point and can serve as an appetizer.  Serve with Tikka Chutney.
For the gravy -
In a wok heat the oil and butter, add the onions, saute till transparent. Then add the green peppers saute for 2 mins next add the tomatoes and saute for 5mins. Next add the ground paste which was set aside earlier and saute till the mixture leaves oil.

Now add water as per your required consistency, bring to boil and add the Tikkas. Lastly garnish with cilantro and add lime juice if necessary.

Enjoy with fresh Bread of your choice.

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Source : http://www.vegfriend.com/profiles/blogs/easy-paneer-tikka-masala-dry-gravy

Instant Indian Salad

By : Vru

Serving: 2-3 persons
Time: 10 minutes

Ingredients

• Tomatoes - 2 nos. finely chopped
• Onion - 1 big, finely chopped
• Cucumber – 1Medium size grated
• Carrot- ½ Well grated (Optional)
• Beetroot – ½ grated (optional)
• Coriander leaves – 2 tbsp. finely chopped
• Green chillies - 2 nos. - lengthwise split into halves
• Peanut Powder - 2 tbsp
• Sugar – ½  tsp (optional)
• Salt- To taste
• Curd – 3-4 Tbsp.

*To make peanut powder:

Take one bowl of peanuts and roast them on a pan for around 10 minutes. Keep on stirring.Let it cool down  and then blend it into blender for 3-5 seconds. We don’t want smooth texture of powder.

*Method:

In a bowl, mix tomatoes, onions, grated cucumber, chillies and curd. Add sugar and peanut powder. Mix it well. On the last moment before serving add salt to taste. Garnish with coriander.

Cucumber releases water after adding salt hence, salt to add on last moment.

It goes well with Paratha, Rice, Rozeto, or just like that.

Source : http://www.vegfriend.com/profiles/blogs/instant-indian-salad

Tomato Coconut Fried Rice

By : Meghana Komarla

Serves 6

Ingredients:

Tomato - 4 Medium (finely chopped)
Onion - 2 (thinly sliced or finely chopped)
Boiled Fresh / frozen geen peas - 3/4Cup
Boiled Beans - 50g (Cut to half inch lengthwise) Optional
Boiled Carrot - 1 (Diced)
Cloves – 8
Elachi / green cardamom – 3
Cinnamon - 1 inch
Oil - 8tsp(Adjust if using butter)
Basmati Rice - 3 Cups
Coconut Milk - 2 Cups
Water - 4 Cups
Salt to taste

Ground the following to a coarse paste -
Green chillies - 15 to 18
Red chillies - 15 (Remove the seeds, soak in hot water for 30mins)
Fresh Ginger & Garlic - 25g each

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Rinse the Rice several times in cold water, later soak the rice in water for one hour.

In a large pot, add the soaked drained rice, coconut milk, water, 1tsp oil and salt to taste. Cover the pot and let the flame be on high for 5mins. Next simmer the flame, and let it cook for 10mins. After 10mins, open the lid and check if the grains are cooked, if uncooked continue cooking till done. Cover the pot and keep aside till the tempering is ready.

In a big wok start the tempering, heat the oil add Cloves, Elachi & Cinnamon saute for a min. Next add the onions saute till light golden brown. Now add the ground paste saute till raw smell leaves. Next add the tomatoes and saute till soft. Later add the beans, carrot, green peas, saute for 2mins. Next add the cooked rice slowly and combine. Mix throughly and the Tomato Coconut Fried rice is ready.

This rice is served with a gravy, Its the base of green peas masala. Please follow the link below. You can prepare the original green peas recipe or prepare only the base or for the same recipe, add in your own combination of veggies.

Green Peas Masala -
http://meghustastebuds.blogspot.com/2011/01/green-peas.html

Source : http://www.vegfriend.com/profiles/blogs/tomato-coconut-fried-rice

Lemon Coconut Quinoa with Ginger Hummus

Ingredients

• 1 cup red quinoa, cooked and cooled
• 1 cup brown rice, cooked and cooled
• Juice of 1 fresh lemon
• 1/4 tsp. lemon zest
• 2 Tbsp. unsweetened coconut flakes
• 2 Tbsp. fresh dill, finely chopped
• 1 small tomato, finely chopped
• 1 small sweet onion, finely chopped
• 1 ripe avocado, peeled, pitted and mashed
• 2 cups chickpeas, cooked
• 1 Tbsp. balsamic vinegar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1 Tbsp. black sesame seeds
• 1 tsp. fresh ginger, grated

How to Make? View on : http://eatdrinkbetter.com/2011/11/04/lemon-coconut-quinoa-with-ginger-hummus/

Tofu Scramble

Ingredients:

• 1/3 onion, chopped
• olive oil, as needed
• 1 teaspoon chili powder
• 1 teaspoon turmeric
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon garlic powder
• 1 pound extra firm tofu
• big handful fresh spinach
• 2 medium tomatoes, chopped
• 1/4 cup salsa

How to Make? View on http://vegweb.com Here!

Vegan Gluten-Free Mini Veggie Burgers

Servings

12-13 mini burgers

Ingredients

• 2 cups cooked drained lentils (see cooking instructions below or use canned)
• ½ cup dry amaranth
• 1 tablespoon olive oil
• ½ cup onion, finely diced (about half a medium onion)
• 1 large carrot, peeled and grated
• ¼ teaspoon celery seeds
• ½ cup quick or instant oats (or old-fashioned oats pulsed in a food processor)
• 2 tablespoons ketchup
• 2 tablespoons nutritional yeast flakes
• ½ teaspoon salt, or to taste
• ½ cup toasted sunflower seeds

How to Make? View on http://www.thedailygreen.com Here!

Cranberry Orange Bread

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 Tb orange zest grated
• 1 1/2 cup cranberries
• 1/4 cup margarine, softened
• 1 cup sugar
• egg replacer, equivalent of 1 egg
• 3/4 cup orange juice

How to Make? View on http://goveganmeow.blogspot.com Here!

Sweet Potato Quinoa Salad with Fall Fruits and Curry Candied Walnuts

Here are the 12 simple ingredients:

• Quinoa 1 cup

• Sweet Potatoes 2 med size

• Pomegranite Seeds 3/4 cup

• Persimmons 1 cup cubed

• Green Onions 1/3 cup chopped up

• Sweet Maui Onion 1 med-large chopped

• Walnuts 1/2 cup toasted

• Sugar about 3 tbspn

• Curry Powder about 1.5-2 tbspn

• Vegetable stock 1.5 cups

• Salt

• Olive Oil

How to Make? View on www.asparagustozucchini.com Here!

Lemon Shortbread With Candied Pecan Topping

Ingredients:

• 1 1/4 cup all-purpose flour
• 1/4 cup rice flour (this is lower in gluten and gives an incredibly great texture to the shortbread. You can substitute with cornstarch or all-purpose flour if you don't have rice flour on hand)
• 1/4 cup sugar
• 1/4 tsp salt
• 5 tbsp vegan butter (I used Earth Balance) at room temperature + 5 tbsp butter-flavored transfat-free vegetable shortening (can replace shortening with all vegan butter or margarine. Shortening gives an ultra-crumbly texture which is great in shortbread)
• Zest of one large lemon, about 1 tbsp
• 1/2 tsp pure lemon extract (optional)
• 1/2 tsp pure vanilla extract

Candied Pecan Topping Ingredients:

• 1/2 cup pecans, chopped
• 2 tbsp vegan butter or margarine
• 1 tbsp sugar

How to Make? View on HolyCowVegan.net Here!

Thai Noodle Salad

Ingredients (use vegan versions):

• 400g oriental noodles (thin ones, make sure you make sure they don't have eggs)
• 2 cloves garlic minced
• 1 square of ginger minced
• 4 tablespoon oil
• 1/2 teaspoon sesame oil
• 3 teaspoon lemon juice
• 6 tablespoon brown sugar
• 6 tablespoon soy sauce
• 2-3 peppers (combination of red green yellow & orange)
• 1/2 - 1 cup cashews

How to Make? View on VegWeb.com Here!

Mexican Stacked Sandwich

Ingredients:

• 1/4 cup vegannaise
• 1 Tbsp prepared salsa
• 1/4 tsp cayenne (drop it if you want)
• 1/4 cup broth
• 1 Tbsp tamari
• 1/2 a chipotle with adobo, minced as finely as possible
• juice from 1/2 a lime
• 2 tsp cumin
• 1 tsp chili powder (any kind, we like chipotle), divided
• pinch of sugar
• 1 Tbsp oil
• 1/2 an onion, sliced thinly (about 1/2 a cup)
• 1/2 a red pepper, sliced thinly (about 1 cup)
• 2 Tbsp pickled jalapenos, chopped and blotted dry (optional, but awesome)
• 3 cloves garlic, crushed
• 12 oz seitan, cut in thin stips (kind of like shaved)
• salt and pepper to taste
• sandwich parts : rolls/bread, lettuce and sliced tomatoes

How to Make? View More on www.veganappetite.com Here!

Cheezy Polenta with Sundried Tomatoes

Ingredients:

polenta

• 2 cups corn meal
• 6 cups water
• 2 cubes of vegetable bouillon (or sub out half of the water for veggie broth)
• 1 1/2 tsp salt
• 2 cloves garlic, crushed

cheezy sauce

• 1 cup of cashews, soaked for about 1 hour
• 1/4 cup nutritional yeast
• 3/4 cup almond milk
• 1 tsp salt

How to Make? View on manifestvegan.com Here!

Vegetarian and Vegan Recipes!

Peach Upside-Down Cake

Dry ingredients:

• 1 1/2 cups unbleached white flour
• 2 teaspoons baking powder
• 1/2 tsp ginger
• 1/2 cup natural sugar (I used demerara for all the sugar in this recipe)
• 1/8 teaspoon salt

Liquid ingredients:

• 1 cup vanilla soy milk mixed with 1 teaspoon lemon juice
• 1/2 tsp vanilla extract
• 1 teaspoon lemon zest (or 1/4 teaspoon lemon extract)
  
• 4 cups peeled and sliced peaches
• 2 tablespoons natural, raw or brown sugar
• 1/4 cup natural, raw or brown sugar
• 2 tablespoons water

How to Make? View on blog.fatfreevegan.com Here!

Vegetarian and Vegan Recipes!

Jeweled Basmati Rice

Ingredients:

• 1 1/2 cups Basmati rice
• 1/2 cup pistachios, sliced or chopped
• 1/2 cup almonds, sliced or chopped
• 1/2 cup cranberries
• 2 tsp sugar
• 1/2 cup currants
• 1/2 cup golden raisins
• 3 medium sized carrots, chopped
• 2 cups veggie broth
• 20 strands saffron threads, or 2 tsp turmeric
• 1 tsp cardamom
• 1 tsp cumin
• 1 tsp ground coriander
• 1/2 tsp nutmeg
• Earth Balance margarine, for sautéing

How to Make? View on www.manifestvegan.com Here!

Vegetarian and Vegan Recipes!

Vegetarian Sloppy Joes

You'll love this vegetarian version of sloppy joes with mushroom, peppers and onions. It's satisfying and healthy at the same time.

Recipe:

• 1 pound portabella mushroom caps
• 4 Garlic Cloves
• 1 tsp salt
• 1/2 tsp pepper
• 1 small onion
• 1/2 med red pepper
• 1/2 med green pepper
• 1 8oz can tomato sauce
• 3 tbs light brown sugar
• 1 tbs red wine vinegar
• 2 tbs Worcestershire sauce
• 2 tbs tomato paste
• 1 tsp Fresh Thyme leaves

1/4 tsp red pepper flakes

Directions:

• Chop Mushrooms into small piece and add to a pot on med heat which is sprayed with cooking spray and let cook for 5-7min
• Add Garlic, Onion, Peppers and season with salt and pepper, cook 5-7min.
• Make sauce by adding Tomato Sauce, Brown Sugar, Vinegar and Worcestershire to a bowl and mixing together.
• Add Tomato Paste to veggies and let cook 1-2 min.
• Add sauce as let cook and thicken for 2 min.
• Add Thyme and Red pepper flakes.
• Serve on a bun with chopped pickles.

Courtesy of Youtube!

Join Nikki Dinki – Cooking on Facebook Here!

Vegetarian and Vegan Recipes!

Chocolate Covered Cherry Pudding Cake

Ingredients:

• 20 frozen pitted cherries (about 1 cup)
• 1 teaspoon sugar
• 1/4 teaspoon rum extract (optional)
• 1/3 cup brown sugar
• 2 tablespoons cocoa
• 1 teaspoon cornstarch
• 1/2 cup unbleached flour
• 1/8 teaspoon salt
• 1/3 cup sugar
• 1 1/2 tablespoons cocoa
• 1 teaspoon baking powder
• 1 1/2 teaspoons vanilla extract
• 1 1/2 tablespoons soy yogurt
• 1/4 cup vanilla soymilk (or other non-dairy milk)
• boiling water

How to Make? View on blog.fatfreevegan.com Here!

Vegetarian and Vegan Recipes!

Banana Chocolate Chip Bread Pudding

INGREDIENTS:

• 6 cups 1″ cubed stale bread (about 1 lb)
• 1 cup chocolate chips
• 3 ripe bananas, sliced ½” thick
• 2-2¼ cups rice milk, almond milk or soy
• 3 tablespoons arrowroot powder or tapioca flour
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon ground nutmeg

How to Make? View More on Vegan.com Here!

Autumn Wild Rice Rissoles

Ingredient:

• 1 cup cooked wild rice
• 1 cup cooked brown or basmati rice
• 1/2 small red onion, finely chopped (1/2 cup)
• 1/2 cup dried cranberries
• 1/2 6-oz. jar marinated artichoke hearts, drained and coarsely chopped (1/2 cup)
• 1/4 cup chopped toasted pecans
• 2 Tbs. olive oil, plus more for cooking patties
• 2 Tbs. chopped fresh sage
• 1 tsp. fresh thyme leaves
• 1 tsp. chopped fresh rosemary
• 3 large eggs, lightly beaten
• 1 cup saltine cracker crumbs or crushed rice crackers
• 3/4 cup chunky cranberry sauce

How to make? View on VegetarianTimes.com Here!

Vegetarian Recipes!

Chipotle Sweet Potato and Spiced Apple Purees Recipe

Ingredients

• 2 large tart apples, peeled and quartered
• 1/4 cup lemon juice
• 1/4 cup honey
• 2 tablespoons butter, melted
• 1-1/2 teaspoons salt, divided
• 1/4 teaspoon Chinese five-spice powder
• 4 pounds sweet potatoes (about 6 large), peeled and quartered
• 1/4 cup fat-free milk, warmed
• 2 teaspoons minced chipotle peppers in adobo sauce
• 1/4 teaspoon pepper

How to Make? View on tasteofhome.com Here!

Vegetarian Curry Mock Abalone Rice Vermicelli

Ingredients (serves 2)

• 150g rice vermicelli, blanched in hot water and drained well
• 1 can vegetarian mock abalone, drained
• 1-2 tablespoons curry powder
• 3-5 tablespoons water
• 6 slices of carrot, shredded
• 1 tablespoon olive oil
• salt to taste (optional)
• some fresh Chinese celery (optional), for garnish

How to Make? View on Crystalbyblog.blogspot.com Here!

Vegetarian and Vegan Recipes!