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CVC's Peanut Butter Cookies, I Love Jiff Recipe the Best wit.... Today I made my favorite cookie PEANUT BUTTER! They have always been my favorite and I have tried many recipes but JIFF has my favorite one! I hope you make this simple and delicious recipe soon. The recipe is listed at the bottom of this post and will be in our Volume Three Cookbook available in the Spring/Summer of 2020. WANT TO BUY A COOKBOOK? We have a volume one and Volume Two! NOTE: PAYPAL IS CHEAPER! AMAZON- HIGH SELL FEES! To order on Amazon & Paypal (free shipping) visit out website at: https://collardvalleycooks.com/cookbooks CHECK OUT MY KITCHEN ITEM LINKS: https://collardvalleycooks.com/kitchen VISIT CHRIS’S PERSONAL BLOG TO SEE OUR FAMILY TIME: https://www.youtube.com/channel/UCjy3l899qygVFexC18Y1m7A VISIT MY ALL ABOUT CAKES CHANNEL CAKE LESSONS: https://www.youtube.com/channel/UC_mnwotFJDR7v5Xzpu__OyQ Scroll Down to order and scroll further down for RECIPE. DO YOU REMEMBER that good old southern cooking? When I was growing up, my granny was my favorite cook. My mama was an amazing cook as well, but there was just something about being in granny’s kitchen. I have made it so easy for you to learn how to cook like my granny and mama did with cooking tutorials for each and every recipe in our cookbooks. You can see how to order these by visiting us on our website. Oh and no difficult to find or crazy ingredients! Just simple ingredients and really good food. I am a southern girl born in raised in Collard Valley in Polk County Georgia. We went to church on Sunday, school during the week, the grocery store on Friday’s and that was our life. No vacations, no camping, just plain old southern country people NOW FOR THIS FAMILY RECIPE: JIFF PEANUT BUTTER COOKIES 3/4 CUP JIFF CREAMY PEANUT BUTTER 1/2 CUP CRISCO ALL-VEGETABLE SHORTENING 1 1/4 CUPS FIRMLY PACKED LIGHT BROWN SUGAR 3 TBSP. MILK 1 TBSP. VANILLA 1 EGG 1 1/2 CUPS ALL-PURPOSE FLOUR 3/4 TSP. SALT 3/4 TSP. BAKING SODA Preheat oven to 375 degrees. Combine peanut butter, shortening, brown sugar, milk and vanilla in mixing bowl. Beat on medium speed with an electric mixer. Add egg, then flour salt and baking soda. Mix until blended. Drop by heaping teaspoons onto baking sheet 2 inches apart. Use a fork and press crisscross pattern in cookies. Bake at 375 degrees for 8 minutes. Cool on a wire rack. Makes 3 dozen.

Pretzel Hot Dog Buns and Beer Brats. Ingredients Needed for Beer Cheese Pretzel Brats 1 package Johnsonville Brat & Sausage Buns 1 package Johnsonville bratwursts, your favorite 2 (12-ounce) bottles of beer 1 cup cream cheese 2 cups shredded cheese, your favorite 1 package pretzels, your favorite ¼ cup popcorn Directions | Yield: 8 servings of Beer Cheese Pretzel Brats Preheat the pan over medium heat. Add one beer and bratwursts to the pan and cook for 10-15 minutes. Preheat the grill and cook brats for another 10-15 minutes. Place the remaining beer in another pot, add cream cheese and shredded cheese. Cook until mixture is smooth. Do not boil. Assemble bratwursts in the buns and top with desired amount of the beer cheese and popcorn. Add pretzels as a side dish if desired. Serve immediately and enjoy your Beer Cheese Pretzel Brat!

decadent. fudgy. sweet. chocolate cake has got to be the most craved recipe in the world. What makes an exceptional Chocolate Cake? You only need one bowl and minimal ingredients to make this Hershey’s Perfectly Chocolate Cake. Rich in chocolate flavour with a tender-moist crumb, and fluffy with the perfect amount of sweetness. This is what chocolate dreams are made of! Best Fudgy Chocolate Cake Hot Fudge Chocolate Pudding Cake Chocolate Peanut Butter Cheesecake Cake Chocolate Cake Waffles Butter Cake with Kahlua Chocolate Cream Frosting Low Fat Chocolate Mug Cake Chocolate Molten Lava Cakes Best Fudgy Chocolate Brownie Cookies You are here: Home / Recipes / Chocolate Cake BY KARINA 85 COMMENTS FILED UNDER: CAKES chocolate cake Jump to Recipe Print Recipe decadent. fudgy. sweet. chocolate cake has got to be the most craved recipe in the world. What makes an exceptional Chocolate Cake? You only need one bowl and minimal ingredients to make this Hershey’s Perfectly Chocolate Cake. Rich in chocolate flavour with a tender-moist crumb, and fluffy with the perfect amount of sweetness. This is what chocolate dreams are made of! Chocolate Cake | cafedelites.com the best chocolate cake recipe Chocolate flavour oozes all through this cake even though it’s only made with cocoa powder, like our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect! Of course, smothering it with a buttercream frosting never hurt anyone. Best Fudgy Chocolate Cake Hot Fudge Chocolate Pudding Cake Chocolate Peanut Butter Cheesecake Cake Chocolate Cake Waffles Butter Cake with Kahlua Chocolate Cream Frosting Low Fat Chocolate Mug Cake Chocolate Molten Lava Cakes Best Fudgy Chocolate Brownie Cookies You are here: Home / Recipes / Chocolate Cake BY KARINA 85 COMMENTS FILED UNDER: CAKES chocolate cake Jump to Recipe Print Recipe decadent. fudgy. sweet. chocolate cake has got to be the most craved recipe in the world. What makes an exceptional Chocolate Cake? You only need one bowl and minimal ingredients to make this Hershey’s Perfectly Chocolate Cake. Rich in chocolate flavour with a tender-moist crumb, and fluffy with the perfect amount of sweetness. This is what chocolate dreams are made of! Chocolate Cake | cafedelites.com the best chocolate cake recipe Chocolate flavour oozes all through this cake even though it’s only made with cocoa powder, like our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect! Of course, smothering it with a buttercream frosting never hurt anyone. Chocolate Cake | cafedelites.com how to make chocolate cake The world famous Hershey’s Perfectly Chocolate Cake recipe ticks all your chocolate-loving boxes: EASY, QUICK AND AMAZING RESULTS. TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture. Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin. Don’t be tempted to add more flour as this is what makes the cake super soft and moist. The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour. Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary. Best Fudgy Chocolate Cake Hot Fudge Chocolate Pudding Cake Chocolate Peanut Butter Cheesecake Cake Chocolate Cake Waffles Butter Cake with Kahlua Chocolate Cream Frosting Low Fat Chocolate Mug Cake Chocolate Molten Lava Cakes Best Fudgy Chocolate Brownie Cookies You are here: Home / Recipes / Chocolate Cake BY KARINA 85 COMMENTS FILED UNDER: CAKES chocolate cake Jump to Recipe Print Recipe decadent. fudgy. sweet. chocolate cake has got to be the most craved recipe in the world. What makes an exceptional Chocolate Cake? You only need one bowl and minimal ingredients to make this Hershey’s Perfectly Chocolate Cake. Rich in chocolate flavour with a tender-moist crumb, and fluffy with the perfect amount of sweetness. This is what chocolate dreams are made of! Chocolate Cake | cafedelites.com the best chocolate cake recipe Chocolate flavour oozes all through this cake even though it’s only made with cocoa powder, like our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect! Of course, smothering it with a buttercream frosting never hurt anyone. Chocolate Cake | cafedelites.com how to make chocolate cake The world famous Hershey’s Perfectly Chocolate Cake recipe ticks all your chocolate-loving boxes: EASY, QUICK AND AMAZING RESULTS. TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture. Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin. Don’t be tempted to add more flour as this is what makes the cake super soft and moist. The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour. Chocolate Cake | cafedelites.com Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary. Chocolate Cake | cafedelites.com what makes chocolate cake moist? This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb you’re looking for. Don’t over-mix OR over-bake. This chocolate cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean. Best Fudgy Chocolate Cake Hot Fudge Chocolate Pudding Cake Chocolate Peanut Butter Cheesecake Cake Chocolate Cake Waffles Butter Cake with Kahlua Chocolate Cream Frosting Low Fat Chocolate Mug Cake Chocolate Molten Lava Cakes Best Fudgy Chocolate Brownie Cookies You are here: Home / Recipes / Chocolate Cake BY KARINA 85 COMMENTS FILED UNDER: CAKES chocolate cake Jump to Recipe Print Recipe decadent. fudgy. sweet. chocolate cake has got to be the most craved recipe in the world. What makes an exceptional Chocolate Cake? You only need one bowl and minimal ingredients to make this Hershey’s Perfectly Chocolate Cake. Rich in chocolate flavour with a tender-moist crumb, and fluffy with the perfect amount of sweetness. This is what chocolate dreams are made of! Chocolate Cake | cafedelites.com the best chocolate cake recipe Chocolate flavour oozes all through this cake even though it’s only made with cocoa powder, like our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect! Of course, smothering it with a buttercream frosting never hurt anyone. Chocolate Cake | cafedelites.com how to make chocolate cake The world famous Hershey’s Perfectly Chocolate Cake recipe ticks all your chocolate-loving boxes: EASY, QUICK AND AMAZING RESULTS. TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture. Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin. Don’t be tempted to add more flour as this is what makes the cake super soft and moist. The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour. Chocolate Cake | cafedelites.com Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary. Chocolate Cake | cafedelites.com what makes chocolate cake moist? This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb you’re looking for. Don’t over-mix OR over-bake. This chocolate cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean. Chocolate Cake | cafedelites.com how do you make the best chocolate cake? Make sure you preheat your oven before starting. We’ve included temperatures for standard AND fan or convention ovens. If using springform pans, note that they are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a ‘cover’. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips. Don’t put cake pans directly on the pan as the heat will effect the base of your cakes. Let cakes cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next da Best Fudgy Chocolate Cake Hot Fudge Chocolate Pudding Cake Chocolate Peanut Butter Cheesecake Cake Chocolate Cake Waffles Butter Cake with Kahlua Chocolate Cream Frosting Low Fat Chocolate Mug Cake Chocolate Molten Lava Cakes Best Fudgy Chocolate Brownie Cookies You are here: Home / Recipes / Chocolate Cake BY KARINA 85 COMMENTS FILED UNDER: CAKES chocolate cake Jump to Recipe Print Recipe decadent. fudgy. sweet. chocolate cake has got to be the most craved recipe in the world. What makes an exceptional Chocolate Cake? You only need one bowl and minimal ingredients to make this Hershey’s Perfectly Chocolate Cake. Rich in chocolate flavour with a tender-moist crumb, and fluffy with the perfect amount of sweetness. This is what chocolate dreams are made of! Chocolate Cake | cafedelites.com the best chocolate cake recipe Chocolate flavour oozes all through this cake even though it’s only made with cocoa powder, like our very own Fudgy Chocolate Cake. With a crumb so incredibly tender, this cake stays moist for a good 4-5 days. Whether you eat it plain, dust it with powdered sugar or serve with dollops of cream or scoops of ice cream, it truly is perfectly perfect! Of course, smothering it with a buttercream frosting never hurt anyone. Chocolate Cake | cafedelites.com how to make chocolate cake The world famous Hershey’s Perfectly Chocolate Cake recipe ticks all your chocolate-loving boxes: EASY, QUICK AND AMAZING RESULTS. TIPS: Sift the dry ingredients into a large bowl first to get rid of any hard lumps caused during storage, while getting more air into the mixture. Then add in your wet ingredients. Just keep in mind that the cake batter is VERY thin. Don’t be tempted to add more flour as this is what makes the cake super soft and moist. The ONLY thing you can add to this already perfect cake recipe is a couple teaspoons of instant coffee or espresso for an even deeper chocolate flavour. Of course, this is totally and COMPLETELY optional. You cannot taste the coffee flavour. Chocolate Cake | cafedelites.com Super-fine cake flour can be used if you have it for an even softer crumb but is not necessary. Chocolate Cake | cafedelites.com what makes chocolate cake moist? This perfect combination of oil, milk and boiling water makes this recipe stand out without having to use melted chocolate. The fats in the oil, protein in milk and temperature of the water makes the chocolate flavour develop nicely while baking and providing the essentials for that moist crumb you’re looking for. Don’t over-mix OR over-bake. This chocolate cake only needs about 30-35 minutes in the oven, or until a wooden skewer inserted into the centre comes out clean. Chocolate Cake | cafedelites.com how do you make the best chocolate cake? Make sure you preheat your oven before starting. We’ve included temperatures for standard AND fan or convention ovens. If using springform pans, note that they are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a ‘cover’. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips. Don’t put cake pans directly on the pan as the heat will effect the base of your cakes. Let cakes cool COMPLETELY before frosting. You can make this chocolate cake the day before and frost the next day. Chocolate Cake | cafedelites.com what ingredient makes a cake rise baking soda or baking powder? Both raising agents are used in this recipe to ensure it rises enough. The sponge itself contains oil, which is quite a heavy ingredient that normally creates a dense result. Using both raising agents together balance this out to provide just the right amount of rise. If your cakes turn out flat, make sure you check expiry dates. Keep in mind both baking powder and soda will lose their effectiveness if kept too long in your pantry. more cake recipes INGREDIENTS CHOCOLATE CAKE 1 3/4 cups all purpose flour, or (plain flour), (8 oz | 227 g) 3/4 cup unsweetened cocoa powder, (2.6 oz | 75 g) or regular Hershey's cocoa powder 1 1/2 teaspoon baking powder 1 1/2 teaspoon baking soda, (or bi-carb soda) 1 teaspoon salt 2 cups white granulated sugar, (14 oz | 410 g) 2 large eggs 1 cup milk, (250 ml) 1/2 cup vegetable oil, (125 ml) 2 teaspoons pure vanilla extract 1 cup boiling water (250 ml) CHOCOLATE BUTTERCREAM FROSTING 4 oz butter, (120 g | 1/2 cup) 2/3 cup unsweetened cocoa powder, or regular HERSHEY'S (2.4 oz | 65 g) 3 cups powdered sugar, (confectioners or icing sugar) 1/3 cup milk 1 teaspoon pure vanilla extract INSTRUCTIONS CHOCOLATE CAKE Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Line base with parchment paper. Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Whisk in sugar, then add eggs, milk, oil and vanilla. Whisk well to combine until lump free, about 30 seconds. Pour boiling water into batter, mixing well. Cake batter is thin in consistency. Pour batter into cake pans and bake for 30-35 minutes or until a wooden skewer inserted into the centre comes out clean. Let cool for 10 minutes, then turn out onto wire racks to cool completely before frosting. CHOCOLATE BUTTERCREAM FROSTING Melt butter, then whisk in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency (add a small amount of additional milk, if needed). Stir in vanilla. NOTES COCOA POWDER: I use a combination of 1/2 cup Dutch processed and 1/4 cup regular unsweetened cocoa powder for a richer cake. COFFEE: For a richer chocolate flavour, DISSOLVE 2 teaspoons instant coffee or espresso in the boiling water before adding into the batter. You can't taste the coffee! SUGAR: White granulated sugar is used here. You can also use superfine or caster sugar. SPRINGFORM PAN (PLEASE NOTE) Springform pans are NOT 100% leakproof. Very thin cake batters such as this one will leak through the base. To combat this issue, line the base with parchment paper coming up where the sides meets the base to create a 'cover'. Place a baking sheet on the shelf below the cake pan (or the bottom of the oven) to catch any stray drips (don't put cake pans directly on the pan). VARIATIONS FOR CHOCOLATE CAKE SIZES FROM HERSHEY'S Preheat oven to 350°F (180°C) standard or 320°F (160°C) fan/convection. ONE-PAN CAKE: Use 13x9x2-inch baking pan. Bake 35-40 minutes. THREE LAYER CAKE: You'll need 8-inch round baking pans. Bake 30-35 minutes. BUNDT CAKE: Use a 12-cup fluted tube pan. Bake 50-55 minutes. CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Fill cups 2/3 full with batter. Bake 22-25 minutes. Makes about 30 cupcakes. NUTRITION Calories: 351kcal | Carbohydrates: 55g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Fiber: 4g | Sugar: 36g

The Ultimate Grilled Cheese And Tomato Soup Bowl for 4 servings TOMATO SOUP 3 tablespoons unsalted butter 1 large yellow onion, chopped 2 cloves garlic, minced 15 oz crushed tomato(395 g), 1 can 2 cups chicken broth(480 mL) ¼ cup heavy cream(60 mL) 2 teaspoons salt 1 teaspoon pepper GRILLED CHEESE BOWL 11 slices white bread 2 tablespoons butter, melted, plus more for greasing bowl 2 cloves garlic, minced 1 large egg, beaten 7 slices cheddar cheese CROUTON FRIES 1 tablespoon olive oil 2 teaspoons dried oregano ½ teaspoon pepper 1 teaspoon salt Shop Ingredients ? Build your cart with Tasty, then choose how you want to get your order from Walmart. Add items to My Cart Powered by walmart grocery logo Preparation Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown. Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender. Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl. Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2. In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread. Preheat the oven to 400°F (200°C). Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4. In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl. Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom. Using a small bowl, press down on the bread bowl to compress slightly. Bake for 15 minutes, until the bread is golden brown. Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet. Bake for 5 minutes, until the crusts are golden brown. Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup. Enjoy! Busy? Plan your meals for the week using our exclusive meal planner tool in the Tasty app. Download now and get organized.

Kadhi Pakora Recipe - How to make Pakoda Kadhi (Curry Pakora) Recipe by Cook With Tahira A Kadhi recipe that is a family heirloom recipe and tastes super delicious. This fabulous Kadhi Pakora is my mother-in-law’s treasured recipe of making the traditional Punjabi Kadhi with onion pakora. Here the crispy onion fritters are dunked in a spiced, savory, tangy yogurt sauce. A recipe she has been making for ages and loved by all of us. About Kadhi Recipe The Hindi word “Kadhi” denotes a yogurt sauce that has been slow-cooked for quite some time. The word “pakora” means fritters made from gram flour (besan). In this recipe, the fritters are made with savory, spiced batter made with onions, gram flour and seasonings. There are many variations of making kadhi in North and Western Indian cuisines. Even though the spices or herbs added are different, but the yogurt sauce is mostly thickened with gram flour (called besan in Hindi). Gram flour is made from skinned black chickpeas and has a nutty flavor. The curd that is used to make kadhi is sour curd. As a result, this dish has a sour, spiced and creamy taste. You will find that each state and region have their own ways of making dahi besan kadhi. So we have Maharashtrian Kadhi, Rajasthani Kadhi, Gujarati Kadhi, Sindhi Kadhi and so on. The Punjabi Kadhi is different from the other regional variations of kadhi. It is thicker and creamier than other variations which have a slightly thinner consistency. The herbs and spices used in the recipe are also different. The onion pakora offers a lot of texture and balances the creaminess of the yogurt sauce. I often make Kadhi pakora, but I just could not manage to take step-by-step photos and that is why it took me so long to share this delicious Punjabi kadhi recipe. We love kadhi, be it with or without pakora. When we serve Punjabi kadhi pakora with steamed rice or jeera rice, we call it kadhi chawal – where chawal is the Hindi word for rice. You can also have kadhi with roti but we prefer to have it with rice. Kadhi Chawal and Rajma Chawal are a staple and much-loved food in Punjabi homes. How to make Kadhi Pakora This is again one of those recipe posts, where there are maximum pictures. Since I am presenting a step-by-step photo guide, I will first begin with making the curd slurry, then making the onion pakora and then finally with the making of the kadhi pakora. Make Curd Slurry 1. In a bowl take 1.5 cups sour curd or about 375 grams of curd. Whisk it well till smooth. 2. Add 8 tablespoons of gram flour (besan), ½ teaspoon red chilli powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder and 1 teaspoon salt to the whisked curd. 3. Stir and mix everything again. 4. Add 3 cups water and stir again. 5. Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside. You can use a blender to make this mixture, but make sure you don’t over do it. You will get butter instead of a smooth blended curd. Make Pakora For Kadhi 1. Take 1 cup gram flour (besan) in a bowl and add the following ingredients: ½ teaspoon ajwain (carom seeds) ½ teaspoon red chili powder or cayenne pepper ½ teaspoon garam masala powder ⅔ teaspoon salt or as required 2. Add 1 cup thinly sliced onions. About 2 medium to large onions, sliced, approx 150 grams of onions. 3. Mix everything well and keep aside covered for 30 minutes. 4. This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist. Here’s a photo of the onions after 30 minutes. Mix again. 4. Then accordingly add water as required to make a thick batter. I added ¼ cup water. You can also skip adding water if the mixture is too moist. 6. Heat oil for deep frying in a pan or kadai. You can use any neutral-flavored oil with a high smoking temperature or mustard oil. When the oil becomes medium hot, with a spoon drop the pakora batter in the oil. 7. When the pakora are partly cooked, then turn over with a slotted spoon and continue to fry the other side. 8. Fry till the pakora are crisp and golden turning over a couple of times for even cooking. 9. Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done keep all of them aside. Make Kadhi Recipe 1. In another pan or kadai, heat 2 tablespoons of mustard oil. Make sure to use a large bottomed pot so that while cooking, the kadhi does not spill. If you don’t have mustard oil, feel free to use any neutral-flavored oil. But the traditional Punjabi kadhi has mustard oil. 2. Add 1 teaspoon cumin seeds, 8 to 10 fenugreek seeds (methi seeds) and a generous pinch of asafoetida (hing). Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt. 3. Add ⅓ cup chopped onions. Stir and saute for 3 minutes on low to medium-low heat. 4. Then add 1 tablespoon chopped ginger, ¾ to 1 tablespoon chopped garlic and 2 green chillies, chopped. Stir and sauté for a minute. 5. Now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). 6. Stir and sauté for a minute on a low heat. 7. Then add the curd slurry. 8. Stir very well. 9. Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes. 10. After it comes to a boil, then lower the heat and simmer it for a further 6 to 7 minutes. Do stir at times. The kadhi will thicken as it cooks and simmers. If it becomes too thick, then add some hot water. 11. In the below photo, the kadhi is ready. Make Kadhi Pakora 12. Now add the onion pakora to the kadhi. Stir gently. 13. Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes. 14. Lastly, sprinkle some garam masala powder on the Punjabi Kadhi. 15. Garnish with coriander leaves and serve Punjabi Kadhi Pakora hot with steamed rice or jeera rice, topped with few teaspoonfuls of ghee. You could also serve with roti or paratha. However, the combination of Kadhi Chawal (kadhi served with steamed rice) is very popular and tastes very good. Expert Tips Curd (yogurt): Use full fat sour curd or sour yogurt made from whole milk. If the curd is not sour, then the kadhi will not be sour, but will still taste good. To make the curd sour, keep the set curd for a few hours at room temperature. Another way is to add ½ to 1 teaspoon amchur powder (dry mango powder) or a bit of lemon juice to the dish once its cooked. Fats: Use mustard oil if possible to fry the onion pakora and for tempering. Mustard oil lends a pungent sharp taste and flavor to the kadhi. If you do not have mustard oil, then use a neutral oil like sunflower oil. Baking Pakora: You could also bake the pakora instead of deep frying them. Bake in a preheated oven at 180 degrees Celsius until the pakora are crisp and golden. For baking pakora add 1 to 2 tablespoons oil in the batter and do not make the batter very moist but keep it a bit wet. Curry leaves: Don’t skip on curry leaves, as you will know that something is missing from the kadhi pakora recipe. But if they are not available to you then omit adding them. Besan: Use good quality gram flour (besan). In a pinch you could also use chickpea flour. Prep work: The onion pakora can be prepared earlier and set aside. Cooking kadhi: Use a large bottomed pot for making the kadhi pakora recipe. The kadhi froths while cooking, thus can overflow and spill if you use a small pot. Pakora texture: To make softer pakora, add some more water than mentioned in the recipe below. In this case, add the pakora to the kadhi, just before serving. If added much before serving, then the pakora become too soft and mushy. Some folks do not like the mushy and soft pakora in the Punjabi kadhi. In this case the pakora can be a little hard. Add little or no water to the batter. In this recipe I have not made the pakora soft. Just added enough water to make the batter smooth but not runny. Thus you could well add the pakora just after the kadhi is ready. The pakora won’t break when the kadhi is served later. For Curd Slurry ▢1.5 cups sour curd (full fat) or sour yogurt, 375 grams ▢3 cups water or add as required ▢½ teaspoon red chilli powder or cayenne pepper ▢½ teaspoon turmeric powder (ground turmeric) ▢½ teaspoon Garam Masala ▢1 generous pinch asafoetida (hing) ▢1 to 1.5 teaspoon salt or add as required ▢8 tablespoon gram flour (besan), 40 grams For Onion Pakora ▢1 cup thinly sliced onions (tightly packed) or 2 medium to large onions or 150 grams ▢1 cup besan (gram flour) ▢½ teaspoon red chilli powder ▢½ teaspoon Garam Masala ▢½ teaspoon carom seeds (ajwain) ▢⅔ to ¾ teaspoon salt or add as required ▢¼ cup water or add as required ▢mustard oil or sunflower oil or any neutral oil – for shallow frying or deep frying For Kadhi ▢⅓ cup chopped onions or 1 small to medium onion ▢1 tablespoon chopped ginger ▢¾ to 1 tablespoon chopped garlic ▢8 to 10 fenugreek seeds (methi seeds) ▢2 green chillies – chopped or 1 teaspoon serrano peppers ▢2 dry red chillies – broken and seeds removed ▢1 teaspoon cumin seeds ▢1 generous pinch asafoetida (hing) ▢8 to 10 curry leaves or 1 sprig curry leaves ▢2 tablespoons mustard oil or sunflower oil or any neutral oil Instructions Making Curd Slurry In a bowl take the sour curd and whisk it well till smooth Add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd. Stir and mix everything again. Add 3 cups water and stir again. Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside. You can use a blender to make this mixture, but make sure you don’t over do it. You will get butter instead of a smooth blended curd. Making Pakora For Kadhi Take the gram flour in a bowl and add carom seeds, red chili powder, garam masala powder and salt. Add 1 cup thinly sliced onions. Mix everything well and set aside covered for 30 minutes. This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist. Then accordingly add water as required to make a thick batter. I added ¼ cup water. Heat oil for deep frying in a pan or kadai. Let the oil become medium hot. Then with a spoon carefully drop the pakora batter in the oil. When the pakora are partly cooked, then turn over and fry the other side. Fry till the pakora are crisp and golden. Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside. Search Home Recipes About Home » Recipes » Punjabi Food Kadhi Recipe | Punjabi Kadhi Pakora By Dassana Amit Last Updated: March 9, 2023 Vegetarian 4.89 from 145 votes • 258 Comments Shares 3.3k Step by Step Jump to Recipe A Kadhi recipe that is a family heirloom recipe and tastes super delicious. This fabulous Kadhi Pakora is my mother-in-law’s treasured recipe of making the traditional Punjabi Kadhi with onion pakora. Here the crispy onion fritters are dunked in a spiced, savory, tangy yogurt sauce. A recipe she has been making for ages and loved by all of us. punjabi kadhi pakora garnished with coriander leaves served in a white bowl. Table of Contents About Kadhi Recipe How to make Kadhi Pakora (Stepwise Photos) Expert Tips Recipe Card About Kadhi Recipe The Hindi word “Kadhi” denotes a yogurt sauce that has been slow-cooked for quite some time. The word “pakora” means fritters made from gram flour (besan). In this recipe, the fritters are made with savory, spiced batter made with onions, gram flour and seasonings. There are many variations of making kadhi in North and Western Indian cuisines. Even though the spices or herbs added are different, but the yogurt sauce is mostly thickened with gram flour (called besan in Hindi). Gram flour is made from skinned black chickpeas and has a nutty flavor. The curd that is used to make kadhi is sour curd. As a result, this dish has a sour, spiced and creamy taste. You will find that each state and region have their own ways of making dahi besan kadhi. So we have Maharashtrian Kadhi, Rajasthani Kadhi, Gujarati Kadhi, Sindhi Kadhi and so on. The Punjabi Kadhi is different from the other regional variations of kadhi. It is thicker and creamier than other variations which have a slightly thinner consistency. The herbs and spices used in the recipe are also different. The onion pakora offers a lot of texture and balances the creaminess of the yogurt sauce. I often make Kadhi pakora, but I just could not manage to take step-by-step photos and that is why it took me so long to share this delicious Punjabi kadhi recipe. We love kadhi, be it with or without pakora. When we serve Punjabi kadhi pakora with steamed rice or jeera rice, we call it kadhi chawal – where chawal is the Hindi word for rice. You can also have kadhi with roti but we prefer to have it with rice. Kadhi Chawal and Rajma Chawal are a staple and much-loved food in Punjabi homes. Step-by-Step Guide How to make Kadhi Pakora This is again one of those recipe posts, where there are maximum pictures. Since I am presenting a step-by-step photo guide, I will first begin with making the curd slurry, then making the onion pakora and then finally with the making of the kadhi pakora. Make Curd Slurry 1. In a bowl take 1.5 cups sour curd or about 375 grams of curd. Whisk it well till smooth. whisking curd 2. Add 8 tablespoons of gram flour (besan), ½ teaspoon red chilli powder, ½ teaspoon turmeric powder, ½ teaspoon garam masala powder and 1 teaspoon salt to the whisked curd. added gran flour, spice powders and salt to make kadhi 3. Stir and mix everything again. curd mixture being mixed with wired whisk 4. Add 3 cups water and stir again. water being mixed 5. Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside. You can use a blender to make this mixture, but make sure you don’t over do it. You will get butter instead of a smooth blended curd. curd mixture ready for punjabi kadhi Make Pakora For Kadhi 1. Take 1 cup gram flour (besan) in a bowl and add the following ingredients: ½ teaspoon ajwain (carom seeds) ½ teaspoon red chili powder or cayenne pepper ½ teaspoon garam masala powder ⅔ teaspoon salt or as required gram flour, salt, carom seeds and spice powders in a steel bowl 2. Add 1 cup thinly sliced onions. About 2 medium to large onions, sliced, approx 150 grams of onions. sliced onions added for kadhi pakora recipe 3. Mix everything well and keep aside covered for 30 minutes. onions mixed 4. This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist. Here’s a photo of the onions after 30 minutes. Mix again. pakora batter after 30 minutes 4. Then accordingly add water as required to make a thick batter. I added ¼ cup water. You can also skip adding water if the mixture is too moist. pakora batter ready to make kadhi pakora recipe 6. Heat oil for deep frying in a pan or kadai. You can use any neutral-flavored oil with a high smoking temperature or mustard oil. When the oil becomes medium hot, with a spoon drop the pakora batter in the oil. frying pakora in hot oil in a kadai (Indian wok) 7. When the pakora are partly cooked, then turn over with a slotted spoon and continue to fry the other side. frying pakora for kadhi pakora recipe 8. Fry till the pakora are crisp and golden turning over a couple of times for even cooking. pakora are crisp and golden to make punjabi kadhi pakora 9. Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done keep all of them aside. pakora placed on kitchen paper towels for kadhi pakora Make Kadhi Recipe 1. In another pan or kadai, heat 2 tablespoons of mustard oil. Make sure to use a large bottomed pot so that while cooking, the kadhi does not spill. If you don’t have mustard oil, feel free to use any neutral-flavored oil. But the traditional Punjabi kadhi has mustard oil. heating mustard oil 2. Add 1 teaspoon cumin seeds, 8 to 10 fenugreek seeds (methi seeds) and a generous pinch of asafoetida (hing). Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt. spices spluttering in oil 3. Add ⅓ cup chopped onions. Stir and saute for 3 minutes on low to medium-low heat. chopped onions added 4. Then add 1 tablespoon chopped ginger, ¾ to 1 tablespoon chopped garlic and 2 green chillies, chopped. Stir and sauté for a minute. chopped ginger, garlic and green chillies added 5. Now add 8 to 10 curry leaves, 2 dry red chilies (halved or broken). curry leaves and dried red chillies added 6. Stir and sauté for a minute on a low heat. sautéing onions and spices 7. Then add the curd slurry. curd slurry added 8. Stir very well. curd slurry mixed evenly 9. Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes. cooking kadhi to make punjabi kadhi pakoda 10. After it comes to a boil, then lower the heat and simmer it for a further 6 to 7 minutes. Do stir at times. The kadhi will thicken as it cooks and simmers. If it becomes too thick, then add some hot water. kadhi is simmering 11. In the below photo, the kadhi is ready. punjabi kadhi is ready Make Kadhi Pakora 12. Now add the onion pakora to the kadhi. Stir gently. onion pakora added to kadhi to make kadhi pakora 13. Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes. kadhi pakora in the pan covered with a glass lid 14. Lastly, sprinkle some garam masala powder on the Punjabi Kadhi. garam masala powder sprinkled on kadhi recipe 15. Garnish with coriander leaves and serve Punjabi Kadhi Pakora hot with steamed rice or jeera rice, topped with few teaspoonfuls of ghee. You could also serve with roti or paratha. However, the combination of Kadhi Chawal (kadhi served with steamed rice) is very popular and tastes very good. kadhi pakora served over a bed of steamed rice on a white plate with a spoon on the rice Expert Tips Curd (yogurt): Use full fat sour curd or sour yogurt made from whole milk. If the curd is not sour, then the kadhi will not be sour, but will still taste good. To make the curd sour, keep the set curd for a few hours at room temperature. Another way is to add ½ to 1 teaspoon amchur powder (dry mango powder) or a bit of lemon juice to the dish once its cooked. Fats: Use mustard oil if possible to fry the onion pakora and for tempering. Mustard oil lends a pungent sharp taste and flavor to the kadhi. If you do not have mustard oil, then use a neutral oil like sunflower oil. Baking Pakora: You could also bake the pakora instead of deep frying them. Bake in a preheated oven at 180 degrees Celsius until the pakora are crisp and golden. For baking pakora add 1 to 2 tablespoons oil in the batter and do not make the batter very moist but keep it a bit wet. Curry leaves: Don’t skip on curry leaves, as you will know that something is missing from the kadhi pakora recipe. But if they are not available to you then omit adding them. Besan: Use good quality gram flour (besan). In a pinch you could also use chickpea flour. Prep work: The onion pakora can be prepared earlier and set aside. Cooking kadhi: Use a large bottomed pot for making the kadhi pakora recipe. The kadhi froths while cooking, thus can overflow and spill if you use a small pot. Pakora texture: To make softer pakora, add some more water than mentioned in the recipe below. In this case, add the pakora to the kadhi, just before serving. If added much before serving, then the pakora become too soft and mushy. Some folks do not like the mushy and soft pakora in the Punjabi kadhi. In this case the pakora can be a little hard. Add little or no water to the batter. In this recipe I have not made the pakora soft. Just added enough water to make the batter smooth but not runny. Thus you could well add the pakora just after the kadhi is ready. The pakora won’t break when the kadhi is served later. More Awesome Punjabi Recipes! paneer butter masala served in a blue rimmed white pan, garnished with cream and cilantro MODERATE • 40MINUTES MINS Paneer Recipes Paneer Butter Masala Recipe (Restaurant Style) palak paneer topped with cream, garnished with ginger julienne and served in an orange bowl on a white board with roti kept on a dark orange plate on top left and a small orange bowl with round sliced onions and lemon wedges on top MODERATE • 40MINUTES MINS Paneer Recipes Palak Paneer Recipe (2 Variations) dal makhani garnished with coriander leaves and served in a fancy copper bucket with text layovers. MODERATE • 9HOURS HRS Dal (Lentils) & Legumes Dal Makhani closeup shot of white plate with sections filled with chana masala, sliced onions, fresh lime wedges and bhatura on a marble table-top MODERATE • 9HOURS HRS 45MINUTES MINS Chickpeas Recipes Chana Masala | Chole Recipe | Chole Masala Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. kadhi topped with pakora and coriander leaves in a white bowl. Kadhi Recipe (Punjabi Kadhi Pakora) By Dassana Amit Kadhi is a popular North Indian dish of onion fritters dunked in a spiced yogurt sauce. Also known as Kadhi Pakora this dish is best relished with steamed rice. 4.89 from 145 votes Print Pin Save Prep Time 40minutes mins Cook Time 30minutes mins Total Time 1hour hr 10minutes mins Cuisine North Indian Course Main Course Diet Vegetarian Difficulty Level Moderate Share Servings 5 UnitsUS Customary Metric Ingredients For Curd Slurry ▢1.5 cups sour curd (full fat) or sour yogurt, 375 grams ▢3 cups water or add as required ▢½ teaspoon red chilli powder or cayenne pepper ▢½ teaspoon turmeric powder (ground turmeric) ▢½ teaspoon Garam Masala ▢1 generous pinch asafoetida (hing) ▢1 to 1.5 teaspoon salt or add as required ▢8 tablespoon gram flour (besan), 40 grams For Onion Pakora ▢1 cup thinly sliced onions (tightly packed) or 2 medium to large onions or 150 grams ▢1 cup besan (gram flour) ▢½ teaspoon red chilli powder ▢½ teaspoon Garam Masala ▢½ teaspoon carom seeds (ajwain) ▢⅔ to ¾ teaspoon salt or add as required ▢¼ cup water or add as required ▢mustard oil or sunflower oil or any neutral oil – for shallow frying or deep frying For Kadhi ▢⅓ cup chopped onions or 1 small to medium onion ▢1 tablespoon chopped ginger ▢¾ to 1 tablespoon chopped garlic ▢8 to 10 fenugreek seeds (methi seeds) ▢2 green chillies – chopped or 1 teaspoon serrano peppers ▢2 dry red chillies – broken and seeds removed ▢1 teaspoon cumin seeds ▢1 generous pinch asafoetida (hing) ▢8 to 10 curry leaves or 1 sprig curry leaves ▢2 tablespoons mustard oil or sunflower oil or any neutral oil Cook Mode Prevent your screen from going dark while making the recipe Instructions Making Curd Slurry In a bowl take the sour curd and whisk it well till smooth Add gram flour, red chilli powder, turmeric powder, garam masala powder and salt to the whisked curd. Stir and mix everything again. Add 3 cups water and stir again. Stir very well to make a smooth mixture without lumps. If there are lumps, then break them with a wired whisk or a spatula or with your fingers. Set the curd slurry aside. You can use a blender to make this mixture, but make sure you don’t over do it. You will get butter instead of a smooth blended curd. Making Pakora For Kadhi Take the gram flour in a bowl and add carom seeds, red chili powder, garam masala powder and salt. Add 1 cup thinly sliced onions. Mix everything well and set aside covered for 30 minutes. This will allow the onions to release their water in the mixture. Depending on the water content in the onions, the mixture will become very moist or just about moist. Then accordingly add water as required to make a thick batter. I added ¼ cup water. Heat oil for deep frying in a pan or kadai. Let the oil become medium hot. Then with a spoon carefully drop the pakora batter in the oil. When the pakora are partly cooked, then turn over and fry the other side. Fry till the pakora are crisp and golden. Remove the fried pakora and place them on a kitchen paper towel so that extra oil is absorbed. Fry the pakora in batches this way. When done set all of them aside. Making Kadhi In another pan or kadai, heat mustard oil. Make sure to use a large bottomed pot so that while boiling, the kadhi does not spill. Add the cumin seeds, fenugreek seeds and asafoetida. Allow the cumin seeds to crackle and the fenugreek seeds to change their color. Fry on a low flame, so that these spices do not get burnt. Add chopped onions. Stir and sauté for 3 minutes on a low to medium-low heat. Then add chopped ginger, chopped garlic and chopped green chillies. Stir and sauté for a minute. Now add curry leaves, dry red chilies (halved or broken and seeds removed). Stir and sauté for a minute on a low flame. Then add the curd slurry. Stir very well. Increase the flame to medium and bring the kadhi to a boil. Keep on stirring often so that the bottom does not get browned. Time taken to cook kadhi will be around 14 to 16 minutes. After the kadhi has come to a boil, then lower the heat and simmer for more 6 to 7 minutes. The kadhi will thicken. If the kadhi becomes too thick, then add some hot water. Making Kadhi Pakora Now add the onion pakora to the kadhi and stir gently. Cover with a lid and let the onion pakora be soaked in it for 8 to 10 minutes. Lastly sprinkle some garam masala powder. Serve kadhi pakora with steamed rice or cumin rice, topped with few teaspoonfuls of ghee. You could also have kadhi with roti or paratha. Notes Curd (yogurt): For the kadhi recipe, use full fat sour curd or sour yogurt made from whole milk. If the curd is not sour, then the kadhi won’t be sour, but the taste will still be good. To make the curd sour keep the curd at room temperature for few hours. Second alternative is to add ½ to 1 teaspoon amchur powder (dry mango powder) or a bit of lemon juice when the dish is cooked. Fats: Use mustard oil if possible for deep frying onion pakora and for the kadhi. Mustard oil gives a pungent sharp taste and flavor. If you do not have mustard oil, then use a neutral oil like sunflower oil. Baking Pakora: You could also bake the pakora instead of frying them. Bake them in a preheated oven at 180 degrees celsius until the pakora are crisp and golden. For baking Add 1 to 2 tablespoons oil in the batter and do not make it very moist but keep it a bit wet and not dry. Curry leaves: Don’t skip on curry leaves, as you will know that something is missing from the kadhi pakora recipe. However if it is not available then skip adding them. Gram flour: Use good quality gram flour (besan). You could also use chickpea flour in place of gram flour. Prep work: The onion pakora can be made earlier and set aside. Cooking kadhi: Use a large bottomed pot for making the kadhi pakora recipe. The kadhi froths while cooking and can overflow if you use a small pot. Pakora texture: To make softer pakora, add some more water in the batter. In this case, add the pakora to the kadhi, just before serving. If added earlier to the kadhi, then the pakora become too soft and mushy. Some folks do not like mushy and soft pakora in the Punjabi kadhi. In this case the pakora can be a little hard – so add little or no water to the batter. Nutrition Info (Approximate Values) Nutrition Facts Kadhi Recipe (Punjabi Kadhi Pakora) Amount Per Serving Calories 315Calories from Fat 171 % Daily Value* Fat 19g29% Saturated Fat 3g19% Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 10mg3% Sodium 905mg39% Potassium 424mg12% Carbohydrates 27g9% Fiber 5g21% Sugar 9g10% Protein 10g20% Vitamin A 305IU6% Vitamin B1 (Thiamine) 1mg67% Vitamin B2 (Riboflavin) 1mg59% Vitamin B3 (Niacin) 18mg90% Vitamin B6 1mg50% Vitamin B12 1µg17% Vitamin C 38mg46% Vitamin D 1µg7% Vitamin E 1mg7% Vitamin K 1µg1% Calcium 117mg12% Vitamin B9 (Folate) 202µg51% Iron 9mg50% Magnesium 18mg5% Phosphorus 86mg9% Zinc 1mg7% * Percent Daily Values are based on a 2000 calorie diet.

Ginisang Munggo at Tinapa Looking for a simple weeknight dinner the whole family will love? Ginisang Munggo at Tinapa is easy to make, budget-friendly, and packed with heartwarming flavors and good-for-you nutrients. Perfect as a main dish or a side to your favorite meat! I have three kinds of ginisang munggo on the blog, one with crisp pork cracklings, one with minced shrimps and cellophane noodles, and the other with pork and coconut milk. They're all delicious with their distinct flavor, but if I may say so, this version with tinapa just might knock them off the top! The recipe was inspired by a reader's comment on one of my munggo posts She said prefers smoked fish instead of shrimp in her stew and I was so excited by the idea, I had a pot of mung beans simmering on the stove to soften mere minutes after I read her tip. I am happy to report, it didn't disappoint! The flaked tinapa added a smoky flavor that took the dish up a notch. Plus, the smoked fish has a lower fat content, cooks quicker, and is relatively cheaper than other protein alternatives. Double win! To prepare the tinapa, coarsely flake the flesh and discard all head and bones. Add to the stew during the last few minutes and simmer until heated through. Easy peasy. If you don't have smoked fish on hand, you can su grilled fish such as tilapia or milkfish will work as well. Cooking Tips There's no need to presoak the mung beans! They'll cook and be ready to saute in about an hour. Check your package's date! Remember, older beans take longer to cook and soften. Serving suggestions Ginisang munggo at tinapa is filling and delicious on its own or as a main dish. Serve with steamed rice and your favorite grilled meat or fish for a hearty lunch or dinner meal. How to store leftovers Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days. Reheat in a saucepan over medium heat until completely warmed through. Add water or broth to loosen consistency and adjust taste with salt if needed. Ingredients 1 cup dry mung beans 2 quarts water 1 tablespoon oil 1 onion, peeled and chopped 3 cloves garlic, peeled and minced 1 tablespoon fish sauce 1 pound (about 4 to 5 pieces) smoked fish 1 large ampalaya, seeded and cut thinly 1 bunch fresh spinach, stems trimmed Instructions Sort through the mung beans, discarding discolored or shriveled beans and any grit or dirt. Rinse beans in cold, running water until water runs clear. Drain well. In a large pot, combine mung beans and water. Over medium heat, bring to a boil skimming froth that floats on top. Lower heat, cover, and continue to cook for about 45 to 50 minutes or until beans have softened and skins have burst. Add more water as needed to maintain about 4 cups. In another pot over medium heat, heat oil. Add onions and garlic and cook until tender and aromatic. Add fish sauce and continue to cook for about 1 to 2 minutes. Add cooked mung beans, including liquid. Bring to a boil. Add ampalaya and cook for about 1 to 2 minutes or until tender yet crisp. Add tinapa flakes and continue to cook until just heated through. Season with salt and pepper to taste. Add spinach, turn off heat and cover pot for about 1 to 2 minutes or until spinach is just wilted. Serve hot. Notes There's no need to soak the mung beans! They'll cook and soften enough to saute in about an hour. Older beans take longer to cook and soften.Nutrition Information Calories: 247kcal, Carbohydrates: 24g, Protein: 23g, Fat: 5g, Cholesterol: 44mg, Sodium: 303mg, Potassium: 798mg, Fiber: 6g, Sugar: 3g, Vitamin A: 400IU, Vitamin C: 16.5mg, Calcium: 70mg, Iron: 2.7mg

Easy Keto Breakfast Chaffles (Free Cookbook) Keto breakfast chaffles are so popular and for good reason. They only require 2 ingredients and can be made in under 5 minutes for a quick breakfast, lunch, dinner and even a sweet dessert. Almost ZERO carbs AND a quick 5-minute recipe. I will teach you everything you need to know to unlock the secret to becoming a chaffle King or Queen!!! If you LOVE these 4 easy chaffle recipes, today I am giving away 23 Sweet & Savoury Recipes in my Chaffle Handbook as a bonus when you join my FREE email community. What is a chaffle? Chaffles are the most versatile and easy to make keto/low-carb/gluten-free bread substitute, for sandwiches, as a pizza base, and even for desserts and sweet treats. All the topping ideas are in the cookbook I am giving away this week. CHAFFLE = Cheese + Waffle Super delicious breakfast chaffles are like waffles but instead of regular sugar and flour (making a high-carb disaster), they are made with egg and cheese. If you are new here you may be wondering “what is a chaffle?†A chaffle is a cheesy waffle made from cheese and egg. Chaffles are a brilliant invention because they are a sugar-free, gluten-free, low-carb, fluffy waffle that is incredibly versatile because it doesn’t taste like cheese. The basic recipe The base recipe is simply 1 egg + 1/3 cup pre-shredded mozzarella cheese. Each recipe will make TWO mini chaffles or ONE large chaffle. To see the most popular flavours and varieties of chaffles, take a look at this post. What equipment do you need to make keto breakfast chaffles? Which waffle maker is best to buy? If you have been with me for a while here at Ditch The Carbs, you’ll know I’m all about saving you money wherever I can, so save your money, because don’t need one of those expensive fancy-schmancy waffle makers. A mini waffle maker is a perfect size that will allow you to make 2 mini-chaffles for each recipe. A larger waffle maker will make one large chaffle per recipe. Do chaffles taste cheesy or eggy? There are some simple tricks to ensure your chaffles are not cheesy OR eggy. You must use mild cheese PLUS flavour your chaffles well. For a savoury chaffle recipe, make sure you add yummy herbs or spices such as rosemary, chili, or smokey flavours. For a sweet chaffle recipe, add additional flavours or sweeteners to guarantee a sweet chaffle taste. These low-carb pizza chaffles will easily pass the kiddo test, they’re a winner! Breakfast chaffles with eggs and bacon Chaffles are quick and easy to make and can be used in many different ways. This recipe is for making just a basic chaffle made with egg and mozzarella cheese. You simply mix them together and then cook them in a mini waffle maker. That’s it! Mini Chaffles or Regular Chaffles? The best way to make a chaffle is with a mini waffle maker. I like to use a mini waffle maker over a regular-sized waffle maker because then I can make two chaffles and use them as a “chaffle sandwich”. However, if all you have is a regular-sized waffle maker don’t be afraid to use it. It just means you’ll be cooking one chaffle instead of two. Cooking Chaffles for Breakfast Before cooking the chaffles you want to grease and preheat your waffle maker. I like to use an olive oil spray to grease the waffle maker once it is preheated. You can also use a little oil on a towel to grease the waffle maker before it is preheated. Next, pour half the batter in the mini-waffle maker (or all the batter into a regular waffle maker) and spread it around so that the whole surface of the waffle maker is covered. Close the waffle maker and let the chaffle cook for 2-4 minutes, or until you see no more steam coming out. The longer you cook chaffles, the crispier they become. If you cook for a few people, this recipe can easily be doubled or tripled. Serving Eggs and bacon are the perfect sides for your chaffles. You can cook the bacon in the oven while you make your chaffles and eggs. When you are done simply put them all on a plate and enjoy. To pump them up to the next level, add some avocado too. The chaffles can also be used to make a breakfast sandwich. Place the eggs and bacon in-between your two chaffles, top with some avocado and enjoy a delicious breakfast sandwich. To eat your the breakfast sandwich on the go, wrap your sandwich in a kitchen paper towel or parchment paper and eat it on the go. Chaffles are best eaten fresh because they are fluffy and warm. However, they can be made a few days in advance and either stored in the refrigerator or freezer. Your chaffles will be less fluffy, but they can still be used for wraps, low-carb tacos, or breakfast sandwiches. Enjoy! Freezing Super easy low-carb and keto breakfast chaffles are perfect for making extras to keep in the freezer. The basic chaffles are a SUPERB emergency healthy kid’s lunch box filler. Here’s how to freeze chaffles: Let the chaffles to cool completely and all the steam to escape In an airtight container place layers of low-carb chaffles with sheets of baking parchment to separate each layer. Seal and freeze for up to 3 months. Defrost by toasting, frying or microwaving for 10 seconds. Enjoy. So yes, you can freeze chaffles, but remember, you can make 2 delicious mini low-carb chaffles in less than 5 minutes. Recipe tips Always mix the egg and cheese well before pouring into your waffle maker Make sure you spread the chaffle mixture out evenly into your waffle maker If you don’t have a waffle maker, you can use a frying pan The longer you cook chaffles, the crispier they become You may substitute any mild cheese you wish to in place of pre-shredded mozzarella. Always check your pre-shredded mozzarella for additives such as potato or rice starch which is often added to prevent the shredded cheese from clumping. Find a good brand without these additional unnecessary carbs. Equipment Mini Waffle Maker Large waffle maker Ingredients 1x 2x 3x Breakfast Chaffles (basic chaffle) 1 eggs – medium 1/2 cup pre-shredded/grated mozzarella 1 slice bacon 1 eggs – medium for scrambling or frying Cook Mode Prevent your screen from going dark Instructions Combine the ingredients for the basic breakfast chaffle in a small bowl or mug. Preheat your waffle maker. When it is hot, spray with olive oil and pour half the batter into the mini-waffle maker (or the entire batter into a large waffle maker). Cook for 2-4 minutes then remove and repeat. You should be able to make 2 mini-chaffles per recipe or 1 large chaffle. Scramble the eggs and cook the bacon. SERVING SUGGESTION: Serve the scrambled eggs and bacon the side OR place in between 2 mini-chaffles to make a sandwich. Video Notes Nutrition: This includes 1 large (or 2 mini) chaffles, 1 slice of bacon and 1 scrambled egg. Nutrition Serving: 1serve Calories: 388.2kcal Carbohydrates: 2.7g Protein: 28.5g Fat: 28.4g Sodium: 639mg Potassium: 218.7mg Sugar: 0.7g Vitamin A: 825.2IU Calcium: 463.4mg Iron: 1.8mg

VEGAN CHICKEN (WASHED FLOUR SEITAN) This 2-Ingredient vegan seitan "chicken" is so chewy and juicy. The washed flour seitan pulls apart into shreds that are perfect for adding to any dishes like pastas, stews, sandwiches, salads, stir-fry's, and more! Home » Recipes » Vegan Meats MAY 19, 2021 120 COMMENTS VEGAN CHICKEN (WASHED FLOUR SEITAN) 7.0K SHARES ↓ Jump to Recipe This 2-Ingredient vegan seitan "chicken" is so chewy and juicy. The washed flour seitan pulls apart into shreds that are perfect for adding to any dishes like pastas, stews, sandwiches, salads, stir-fry's, and more! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Have you have seen the viral TikTok trend of making this washed flour seitan? Although this technique may be new to some, making seitan in this way is actually a historic technique that has been documented in China since the 6th century, most commonly consumed by Buddhist monks! The process of washing the flour separates the starch from the gluten (wheat protein) which makes for an incredibly meaty and delicious 2-ingredient vegan chicken! So cool! Home » Recipes » Vegan Meats MAY 19, 2021 120 COMMENTS VEGAN CHICKEN (WASHED FLOUR SEITAN) 7.0K SHARES ↓ Jump to Recipe This 2-Ingredient vegan seitan "chicken" is so chewy and juicy. The washed flour seitan pulls apart into shreds that are perfect for adding to any dishes like pastas, stews, sandwiches, salads, stir-fry's, and more! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Have you have seen the viral TikTok trend of making this washed flour seitan? Although this technique may be new to some, making seitan in this way is actually a historic technique that has been documented in China since the 6th century, most commonly consumed by Buddhist monks! The process of washing the flour separates the starch from the gluten (wheat protein) which makes for an incredibly meaty and delicious 2-ingredient vegan chicken! So cool! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Nowadays you can buy vital wheat gluten (the wheat protein) which allows you to skip the washing the dough process. But for me, curiosity piqued when I saw these TikTok videos and I knew I had to give this ancient technique a try myself. My goodness, I'm sure glad I did, because making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy! And the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on alone, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! I don't blame you if you aren't interested in this long process, and if that's the case, try making my vegan seitan tenders or (even easier) my baked tofu bites. Both recipes are perfect vegan chicken subs. But if you are feeling up for it, then you're in for a treat! The process is enjoyable and the washed flour seitan is so so so worth it! MAKE THE DOUGH BALL (10 MINUTES ACTIVE WORK): Mix the flour and water together in a large bowl to make a shaggy dough. Using your hands begin kneading the dough in the bowl until it forms a ball. Dump the dough out onto a clean work surface and knead the ball of dough well for 5 - 8 minutes. If the dough is too sticky, sprinkle the dough with flour as needed. Alternatively, if you have a mixer with a dough hook you can use this to knead the dough. Home » Recipes » Vegan Meats MAY 19, 2021 120 COMMENTS VEGAN CHICKEN (WASHED FLOUR SEITAN) 7.0K SHARES ↓ Jump to Recipe This 2-Ingredient vegan seitan "chicken" is so chewy and juicy. The washed flour seitan pulls apart into shreds that are perfect for adding to any dishes like pastas, stews, sandwiches, salads, stir-fry's, and more! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Have you have seen the viral TikTok trend of making this washed flour seitan? Although this technique may be new to some, making seitan in this way is actually a historic technique that has been documented in China since the 6th century, most commonly consumed by Buddhist monks! The process of washing the flour separates the starch from the gluten (wheat protein) which makes for an incredibly meaty and delicious 2-ingredient vegan chicken! So cool! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Nowadays you can buy vital wheat gluten (the wheat protein) which allows you to skip the washing the dough process. But for me, curiosity piqued when I saw these TikTok videos and I knew I had to give this ancient technique a try myself. My goodness, I'm sure glad I did, because making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy! And the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on alone, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! I don't blame you if you aren't interested in this long process, and if that's the case, try making my vegan seitan tenders or (even easier) my baked tofu bites. Both recipes are perfect vegan chicken subs. But if you are feeling up for it, then you're in for a treat! The process is enjoyable and the washed flour seitan is so so so worth it! HOW TO MAKE SEITAN CHICKEN: The 2 ingredient vegan chicken is made from just flour and water! Make the flour and water dough ball and knead for 5 - 8 minutes to form the gluten. MAKE THE DOUGH BALL (10 MINUTES ACTIVE WORK): Mix the flour and water together in a large bowl to make a shaggy dough. Using your hands begin kneading the dough in the bowl until it forms a ball. Dump the dough out onto a clean work surface and knead the ball of dough well for 5 - 8 minutes. If the dough is too sticky, sprinkle the dough with flour as needed. Alternatively, if you have a mixer with a dough hook you can use this to knead the dough. Soak the dough ball in water for 1 - 2 hours. This will help the gluten relax so you can begin with the washed flour seitan technique. SOAK THE DOUGH (1 - 2 HOURS HANDS-OFF): Put the kneaded dough ball in a large clean bowl and cover it with cool water. Let rest in the water for 1 - 2 hours or overnight. WASH THE DOUGH (15 - 20 MINUTES ACTIVE WORK): Wash 1: drain the water off of the dough ball, then cover the dough with fresh room temperature water. Squeeze the dough under the water, squishing it between your fingers. The dough will be tough at first but will quickly soften and feel slimy. Continue squishing the dough until the water for 3 - 5 minutes is opaque thick milky white, this is the starch separating from the gluten. Drain off the starchy water. You can either discard the water or save it to use to make vegan bacon! Home » Recipes » Vegan Meats MAY 19, 2021 120 COMMENTS VEGAN CHICKEN (WASHED FLOUR SEITAN) 7.0K SHARES ↓ Jump to Recipe This 2-Ingredient vegan seitan "chicken" is so chewy and juicy. The washed flour seitan pulls apart into shreds that are perfect for adding to any dishes like pastas, stews, sandwiches, salads, stir-fry's, and more! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Have you have seen the viral TikTok trend of making this washed flour seitan? Although this technique may be new to some, making seitan in this way is actually a historic technique that has been documented in China since the 6th century, most commonly consumed by Buddhist monks! The process of washing the flour separates the starch from the gluten (wheat protein) which makes for an incredibly meaty and delicious 2-ingredient vegan chicken! So cool! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Nowadays you can buy vital wheat gluten (the wheat protein) which allows you to skip the washing the dough process. But for me, curiosity piqued when I saw these TikTok videos and I knew I had to give this ancient technique a try myself. My goodness, I'm sure glad I did, because making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy! And the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on alone, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! I don't blame you if you aren't interested in this long process, and if that's the case, try making my vegan seitan tenders or (even easier) my baked tofu bites. Both recipes are perfect vegan chicken subs. But if you are feeling up for it, then you're in for a treat! The process is enjoyable and the washed flour seitan is so so so worth it! HOW TO MAKE SEITAN CHICKEN: The 2 ingredient vegan chicken is made from just flour and water! Make the flour and water dough ball and knead for 5 - 8 minutes to form the gluten. MAKE THE DOUGH BALL (10 MINUTES ACTIVE WORK): Mix the flour and water together in a large bowl to make a shaggy dough. Using your hands begin kneading the dough in the bowl until it forms a ball. Dump the dough out onto a clean work surface and knead the ball of dough well for 5 - 8 minutes. If the dough is too sticky, sprinkle the dough with flour as needed. Alternatively, if you have a mixer with a dough hook you can use this to knead the dough. Soak the dough ball in water for 1 - 2 hours. This will help the gluten relax so you can begin with the washed flour seitan technique. SOAK THE DOUGH (1 - 2 HOURS HANDS-OFF): Put the kneaded dough ball in a large clean bowl and cover it with cool water. Let rest in the water for 1 - 2 hours or overnight. Begin making the washed flour seitan by washing the dough ball underwater, squishing it between your fingers until the water is opaque and milky. WASH THE DOUGH (15 - 20 MINUTES ACTIVE WORK): Wash 1: drain the water off of the dough ball, then cover the dough with fresh room temperature water. Squeeze the dough under the water, squishing it between your fingers. The dough will be tough at first but will quickly soften and feel slimy. Continue squishing the dough until the water for 3 - 5 minutes is opaque thick milky white, this is the starch separating from the gluten. Drain off the starchy water. You can either discard the water or save it to use to make vegan bacon! Saving the starchy water: let the water sit overnight. The starch and water will separate. You will see the yellow water on top, and the white starch which will sink to the bottom. Pour off and discard the water leaving behind just the starch. Store the starch in an air-tight container in the fridge for up to a week or it can be frozen to use later. Home » Recipes » Vegan Meats MAY 19, 2021 120 COMMENTS VEGAN CHICKEN (WASHED FLOUR SEITAN) 7.0K SHARES ↓ Jump to Recipe This 2-Ingredient vegan seitan "chicken" is so chewy and juicy. The washed flour seitan pulls apart into shreds that are perfect for adding to any dishes like pastas, stews, sandwiches, salads, stir-fry's, and more! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Have you have seen the viral TikTok trend of making this washed flour seitan? Although this technique may be new to some, making seitan in this way is actually a historic technique that has been documented in China since the 6th century, most commonly consumed by Buddhist monks! The process of washing the flour separates the starch from the gluten (wheat protein) which makes for an incredibly meaty and delicious 2-ingredient vegan chicken! So cool! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Nowadays you can buy vital wheat gluten (the wheat protein) which allows you to skip the washing the dough process. But for me, curiosity piqued when I saw these TikTok videos and I knew I had to give this ancient technique a try myself. My goodness, I'm sure glad I did, because making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy! And the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on alone, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! I don't blame you if you aren't interested in this long process, and if that's the case, try making my vegan seitan tenders or (even easier) my baked tofu bites. Both recipes are perfect vegan chicken subs. But if you are feeling up for it, then you're in for a treat! The process is enjoyable and the washed flour seitan is so so so worth it! HOW TO MAKE SEITAN CHICKEN: The 2 ingredient vegan chicken is made from just flour and water! Make the flour and water dough ball and knead for 5 - 8 minutes to form the gluten. MAKE THE DOUGH BALL (10 MINUTES ACTIVE WORK): Mix the flour and water together in a large bowl to make a shaggy dough. Using your hands begin kneading the dough in the bowl until it forms a ball. Dump the dough out onto a clean work surface and knead the ball of dough well for 5 - 8 minutes. If the dough is too sticky, sprinkle the dough with flour as needed. Alternatively, if you have a mixer with a dough hook you can use this to knead the dough. Soak the dough ball in water for 1 - 2 hours. This will help the gluten relax so you can begin with the washed flour seitan technique. SOAK THE DOUGH (1 - 2 HOURS HANDS-OFF): Put the kneaded dough ball in a large clean bowl and cover it with cool water. Let rest in the water for 1 - 2 hours or overnight. Begin making the washed flour seitan by washing the dough ball underwater, squishing it between your fingers until the water is opaque and milky. WASH THE DOUGH (15 - 20 MINUTES ACTIVE WORK): Wash 1: drain the water off of the dough ball, then cover the dough with fresh room temperature water. Squeeze the dough under the water, squishing it between your fingers. The dough will be tough at first but will quickly soften and feel slimy. Continue squishing the dough until the water for 3 - 5 minutes is opaque thick milky white, this is the starch separating from the gluten. Drain off the starchy water. You can either discard the water or save it to use to make vegan bacon! Saving the starchy water: let the water sit overnight. The starch and water will separate. You will see the yellow water on top, and the white starch which will sink to the bottom. Pour off and discard the water leaving behind just the starch. Store the starch in an air-tight container in the fridge for up to a week or it can be frozen to use later. Drain the water and continue adding fresh water to wash the dough. The dough will start coming apart. Use a strainer to catch dough bits. Washes 2 - 3: repeat the process of squeezing the dough underwater, squishing it, and kneading it for several minutes before changing the water. The dough will start to fall apart into clumps, this is a good thing! Drain the starchy water, using a strainer to catch any bits of gluten dough. Note: I save the starchy water from the first 3 washes but do not save the rest of the water from the washes as there will not be much starch. Washes 4 -5: keep repeating this process and the dough will start to come together again. The dough will be the texture of soft chewing gum and will be beige in colour. When you reach this stage, and the water becomes mostly clear you are done washing! Let the dough rest in a strainer for 10-20 minutes while you prepare your simmering broth. Home » Recipes » Vegan Meats MAY 19, 2021 120 COMMENTS VEGAN CHICKEN (WASHED FLOUR SEITAN) 7.0K SHARES ↓ Jump to Recipe This 2-Ingredient vegan seitan "chicken" is so chewy and juicy. The washed flour seitan pulls apart into shreds that are perfect for adding to any dishes like pastas, stews, sandwiches, salads, stir-fry's, and more! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Have you have seen the viral TikTok trend of making this washed flour seitan? Although this technique may be new to some, making seitan in this way is actually a historic technique that has been documented in China since the 6th century, most commonly consumed by Buddhist monks! The process of washing the flour separates the starch from the gluten (wheat protein) which makes for an incredibly meaty and delicious 2-ingredient vegan chicken! So cool! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! #itdoesnttastelikechicken #veganchicken Nowadays you can buy vital wheat gluten (the wheat protein) which allows you to skip the washing the dough process. But for me, curiosity piqued when I saw these TikTok videos and I knew I had to give this ancient technique a try myself. My goodness, I'm sure glad I did, because making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy! And the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on alone, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! I don't blame you if you aren't interested in this long process, and if that's the case, try making my vegan seitan tenders or (even easier) my baked tofu bites. Both recipes are perfect vegan chicken subs. But if you are feeling up for it, then you're in for a treat! The process is enjoyable and the washed flour seitan is so so so worth it! HOW TO MAKE SEITAN CHICKEN: The 2 ingredient vegan chicken is made from just flour and water! Make the flour and water dough ball and knead for 5 - 8 minutes to form the gluten. MAKE THE DOUGH BALL (10 MINUTES ACTIVE WORK): Mix the flour and water together in a large bowl to make a shaggy dough. Using your hands begin kneading the dough in the bowl until it forms a ball. Dump the dough out onto a clean work surface and knead the ball of dough well for 5 - 8 minutes. If the dough is too sticky, sprinkle the dough with flour as needed. Alternatively, if you have a mixer with a dough hook you can use this to knead the dough. Soak the dough ball in water for 1 - 2 hours. This will help the gluten relax so you can begin with the washed flour seitan technique. SOAK THE DOUGH (1 - 2 HOURS HANDS-OFF): Put the kneaded dough ball in a large clean bowl and cover it with cool water. Let rest in the water for 1 - 2 hours or overnight. Begin making the washed flour seitan by washing the dough ball underwater, squishing it between your fingers until the water is opaque and milky. WASH THE DOUGH (15 - 20 MINUTES ACTIVE WORK): Wash 1: drain the water off of the dough ball, then cover the dough with fresh room temperature water. Squeeze the dough under the water, squishing it between your fingers. The dough will be tough at first but will quickly soften and feel slimy. Continue squishing the dough until the water for 3 - 5 minutes is opaque thick milky white, this is the starch separating from the gluten. Drain off the starchy water. You can either discard the water or save it to use to make vegan bacon! Saving the starchy water: let the water sit overnight. The starch and water will separate. You will see the yellow water on top, and the white starch which will sink to the bottom. Pour off and discard the water leaving behind just the starch. Store the starch in an air-tight container in the fridge for up to a week or it can be frozen to use later. Drain the water and continue adding fresh water to wash the dough. The dough will start coming apart. Use a strainer to catch dough bits. Washes 2 - 3: repeat the process of squeezing the dough underwater, squishing it, and kneading it for several minutes before changing the water. The dough will start to fall apart into clumps, this is a good thing! Drain the starchy water, using a strainer to catch any bits of gluten dough. Note: I save the starchy water from the first 3 washes but do not save the rest of the water from the washes as there will not be much starch. Keep washing and the dough will start to come back together again. Wash until it's the texture of soft chewing gum and the water is mostly clear. This the perfect texture for washed flour seitan. Washes 4 -5: keep repeating this process and the dough will start to come together again. The dough will be the texture of soft chewing gum and will be beige in colour. When you reach this stage, and the water becomes mostly clear you are done washing! Let the dough rest in a strainer for 10-20 minutes while you prepare your simmering broth. Strech the dough, and then braid. BRAID AND KNOT THE DOUGH (5 MINUTES ACTIVE WORK): After the dough has rested for 10 - 20 minutes, gently stretch the dough into a long rectangle. Use a pair of scissors or a knife to cut the dough lengthwise into three strands leaving the top attached. Braid the dough, gently stretching it as you go. Tuck the loose ends into the braid. Gently stretch the braid and then tie it into 1 - 2 knots, tucking in any loose ends. Stretching, braiding, and knotting the dough will give the dough long stringy textures that mimic the muscle fiber texture of chicken. SIMMER THE DOUGH (1 HOUR HANDS-OFF): Add the vegetable broth, soy sauce, onion powder, and garlic powder to a medium pot and bring to a gentle simmer. Add the dough ball and gently simmer the dough for about 1 hour, flipping the dough halfway through. COOL THE DOUGH (1 HOUR - OVERNIGHT HANDS-OFF): Allow the dough to cool in the broth. I like to cool it overnight in the fridge but if you're in a pinch, you can add some ice to the broth to encourage it to cool faster. SHRED THE VEGAN CHICKEN (5 MINUTES ACTIVE WORK): Use two forks, or your fingers to pull the 2 ingredient vegan chicken apart into shreds. Follow the grain of the dough to get the best shreds. Now you can enjoy the vegan chicken cold, or heat it up and add it to any dish you desire. I like to fry my vegan chicken shreds in a bit of oil and season generously with salt and pepper. If making ahead of time, shred the chicken and store it in the leftover broth. It will keep well in the fridge for 5 - 7 days or it can be frozen. SOME COMMON QUESTIONS: What is Seitan made of? Seitan is made from gluten. Gluten is the protein which gives dough a stretchy, springy texture. When starch is removed from dough so that only the gluten is left that is seitan. Can Seitan be made gluten-free? Unfortunately no. Seitan is made directly from gluten. Bon appetegan! Sam Turnbull. 2 Ingredient Vegan Chicken! Making 2 ingredient vegan chicken is fun and although it's a bit time-consuming, each step is actually pretty easy, and the results are SO worth it. This is the most chicken-y vegan chicken I have ever tasted!! Washed flour seitan is chewy and juicy. The seitan pulls apart into shreds that are perfect for snacking on, or you can add them to practically any dish- pasta, sandwiches, salads, soups, wherever you like! This technique has been documented in China since the 6th century so there are many recipes and variations, but this recipe was mostly inspired by The Pot Thickens video Washed Flour Seitan Recipe from Start to Finish Prep Time 40minutes mins Cook Time 1hour hr Resting Time: 2hours hrs Total Time 3hours hrs 40minutes mins Course : Main CourseCuisine : Chinese Servings: 4 (makes about 2 cups shredded vegan chicken) Author: Sam Turnbull • It Doesn't Taste Like Chicken Ingredients For the vegan chicken: 4 cups all-purpose flour 1 ¾ cups water For the vegetable broth simmer (feel free to season as you prefer): 6 cups vegetable broth 2 tablespoons soy sauce 2 teaspoons onion powder 1 teaspoon garlic powder US Customary - Metric Cook Mode Prevent your screen from going dark Instructions Photos No Photos Make the dough ball (10 minutes active work) Mix the flour and water together in a large bowl to make a shaggy dough. Using your hands begin kneading the dough in the bowl until it forms a ball. Dump the dough out onto a clean work surface and knead the ball of dough well for 5 - 8 minutes. If the dough is too sticky, sprinkle the dough with flour as needed. Alternatively, if you have a mixer with a dough hook you can use this to knead the dough. Soak the dough (1 - 2 hours hands-off) Put the kneaded dough ball in a large clean bowl and cover it with cool water. Let rest in the water for 1 - 2 hours or overnight. Wash the dough (15 - 20 minutes active work) Wash 1: drain the water off of the dough ball, then cover the dough with fresh room temperature water. Squeeze the dough under the water, squishing it between your fingers. The dough will be tough at first but will quickly soften and feel slimy. Continue squishing the dough for 3 - 5 minutes until the water is opaque thick milky white, this is the starch separating from the gluten. Drain off the starchy water. You can either discard the water or save it to use to make vegan bacon! Saving the starchy water: let the water sit overnight. The starch and water will separate. You will see the yellow water on top, and the white starch which will sink to the bottom. Pour off and discard the water leaving behind just the starch. Store the starch in an air-tight container in the fridge for up to a week or it can be frozen to use later. Washes 2 - 3: repeat the process of squeezing the dough underwater, squishing it and kneading it for several minutes before changing the water. The dough will start to fall apart into clumps, this is a good thing! Drain the starchy water, using a strainer to catch any bits of gluten dough. Note: I save the starchy water from the first 3 washes but do not save the rest of the water from the washes as there will not be much starch. Washes 4 -5: keep repeating this process and the dough will start to come together again. The dough will be the texture of soft chewing gum and will be beige in colour. When you reach this stage, and the water becomes mostly clear you are done washing! Let the dough rest in a strainer for 10-20 minutes while you prepare your simmering broth. Braid and knot the dough (5 minutes active work) After the dough has rested for 10 - 20 minutes, gently stretch the dough into a long rectangle. Use a pair of scissors or a knife to cut the dough lengthwise into three strands leaving the top attached. Braid the dough, gently stretching it as you go. Tuck the loose ends into the braid. Gently stretch the braid and then tie it into 1 - 2 knots, tucking in any loose ends. Stretching, braiding, and knotting the dough will give the dough long stringy textures that mimic the muscle fiber texture of chicken. Simmer the dough (1 hour hands-off) Add the vegetable broth, soy sauce, onion powder, and garlic powder to a medium pot and bring to a gentle simmer. Add the dough ball and gently simmer the dough for about 1 hour, flipping the dough halfway through. Cool the dough (1 hour - overnight hands-off) Allow the dough to cool in the broth. I like to cool it overnight in the fridge but if you're in a pinch, you can add some ice to the broth to encourage it to cool faster. Shred the vegan chicken (5 minutes active work) Use two forks, or your fingers to pull the vegan chicken apart into shreds. Follow the grain of the dough to get the best shreds. Now you can enjoy the vegan chicken cold, or heat it up and add it to any dish you desire. I like to fry my vegan chicken shreds in a bit of oil and season generously with salt and pepper. If making ahead of time, shred the chicken and store it in the leftover broth. It will keep well in the fridge for 5 - 7 days or it can be frozen. Notes *Please note that the nutrition is a rough estimate not including the broth. Make-ahead/ freezing: If making ahead of time, shred the chicken and store it in the leftover broth to keep it moist. It will keep well in the fridge for 5 - 7 days or it can be frozen. Leftover starch water: save this water to make my vegan bacon recipe, or to use in other recipes. Nutrition Serving: 1serving (about ½ cup) Recipe makes 4 servings | Calories: 222kcal | Carbohydrates: 8g | Protein: 45g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 60mg | Fiber: 1g | Calcium: 85mg | Iron: 3mg

Butter Cookies | Easy Eggless Butter Cookies Recipe Butter cookies are a decadently rich yet wonderfully simple treat. They are lightly crispy and so delicious, and made with only a handful of pantry staples – including whole wheat, cardamom, and butter, of course. Here you’ll find step-by-step instructions with photos to make the best eggless butter cookies recipe. About These Butter Cookies Who doesn’t love a warm, crisp, and slightly chewy homemade cookie? We are certainly big fans, and make cookies from scratch on nearly a weekly basis. And because we enjoy cookies often, I tend to use eggless recipes and whole wheat flour for a healthy(ish) treat. But that doesn’t mean they are any less tasty than “traditional” baked goods! These fantastic butter cookies are lightly spiced, perfectly crisp around the edges, and are super buttery through-and-through. They have just the right hint of sugar and are not as sweet as a sugar cookie. However, the taste is still indulgent and will certainly satisfy your sweet tooth. Use this easy eggless butter cookies recipe to make a batch (or two!) to enjoy as a tea time snack, after dinner dessert, or even with a hot cup of coffee for breakfast. They are also great to package and gift during the holiday season. If you’re willing to share! How to Make Butter Cookies Make the Cookie Dough 1. In a blender or grinder, add ½ cup sugar and seeds of 4 to 5 green cardamoms (or add ½ teaspoon cardamom powder). NOTE: If you do not have green cardamoms, then omit adding them. Add instead ½ teaspoon of pure vanilla extract at step 11. 2. Grind to a fine powder. Set aside. You can also use ¾ cup powdered sugar or confectioner’s sugar instead of grinding the sugar to a powder. 3. In a mixing bowl, add 2 cups whole wheat flour (240 grams) and ½ teaspoon baking soda or baking powder. 3. In a mixing bowl, add 2 cups whole wheat flour (240 grams) and ½ teaspoon baking soda or baking powder. 3. In a mixing bowl, add 2 cups whole wheat flour (240 grams) and ½ teaspoon baking soda or baking powder. You can add either baking soda or baking powder in this recipe. Baking soda gives a softer texture whereas baking powder gives a crisp texture. 4. With a spoon or spatula mix everything well. You can also choose to sift the dry ingredients instead of mixing them with a spoon or wired whisk. 5. Add 100 grams (about 7 to 8 tbsp) of chilled unsalted butter cut into cubes or shredded on a cheese grater. 6. With your fingertips break the butter and mix with the flour. You can cut the butter in the flour with two knives, too. This can also be achieved with a food processor or a stand mixer or pastry cutter. If the butter melts while mixing with your hands, place the mixture in the fridge for several minutes until it firms up a bit, and then start again. 7. Mix till you get a bread crumb-like texture in the mixture. 8. Add the prepared powdered sugar and ¼ teaspoon of grated nutmeg or ground nutmeg powder to the butter and flour mixture. 9. Mix well with a spoon or spatula. 10. Now add 3 tablespoons yogurt. Here I am replacing egg yolks with yogurt. Don’t worry as they do not make the cookies taste sour. They also help in giving a lighter and softer texture in these cookies. 11. Lightly mix with a spoon, and then add 2 to 3 tablespoons of cold milk. At this point you can add ½ teaspoon of vanilla extract if you have decided to omit green cardamoms. 12. Mix and gather the entire mixture together to a dough. Don’t knead. 2 Ways to Cut the Cookies: Sliced Circles or Fun Shapes There are two different ways that you can shape and then bake the butter cookies. Either form the dough into a log and slice disc-shapes, or roll the dough out and use cookie cutters to make fun shapes. First, I share steps to make classic circular cookies: 1. Make a log or roll of the dough. Cover with a cling film or place the rolled dough log covered in a bowl. Refrigerate the cookie dough for 30 minutes. You can also divide the dough into parts. Roll each to a log. After refrigerating, slice them neatly to make smaller cookies. 2. After 30 minutes, remove and then slice the dough in 0.75 cm to 1.25 cm (1/3 to 1/2 inch) cookies. Preheat the oven to 180 degrees celsius (350 degrees Fahrenheit) before you bake these cookies. 3. Place the butter cookies in a baking tray with an inch gap between them. You can also press some dry fruits in the center. If you prefer line the baking tray with parchment paper and place the cookies on the parchment paper. 4. Bake in a preheated oven at 180 degrees celsius/350 degrees Fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden. Temperatures vary from oven to oven, so do keep a check whilst the cookies are baking. TIP 1: For slightly moist and crumbly texture, don’t brown the cookies. For a crisp texture, brown the cookies lightly. TIP 2: Depending on the size of the butter cookies, it may take more or less time for the cookies to bake. TIP 3: Keep the cookie tray in the center rack if using an OTG. Don’t keep it on the tray touching the bottom heating rods. Or else the butter cookies burn from the base. 5. Once baked, remove while still hot and place them on a wired tray or wire rack to cool the butter cookies. Here are steps to make butter cookies in fun shapes 1. Chill the dough without rolling in a log. After 30 minutes, remove the cookies dough and spread some flour on the work surface as well as on the dough. You can also halve the dough and then roll each dough halve. 2. With a rolling pin, roll the dough. This rolling takes quite an effort. Roll the dough to a thickness of 0.50 to 0.75 cm (¼ to ⅓ inch). 3. Use your choice of cookie cutter shapes to cut the dough. Gather the remaining dough lightly and again roll. Cut with the cookie cutters and repeat the process. Bake Eggless Butter Cookies 4. Then place the cookies in a baking tray with an inch gap between them. Bake in a preheated oven at 180 degrees celsius/350 degrees Fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden. TIP 1: These cookies can also be baked in the convection mode of microwave oven with the same temperature. TIP 2: You can also bake the butter cookies in batches, if you have a small oven. Just place the cookies in the fridge before you bake them in batches. Bake Eggless Butter Cookies 4. Then place the cookies in a baking tray with an inch gap between them. Bake in a preheated oven at 180 degrees celsius/350 degrees Fahrenheit for 15 to 25 minutes or more till the butter cookies are light golden or golden. TIP 1: These cookies can also be baked in the convection mode of microwave oven with the same temperature. TIP 2: You can also bake the butter cookies in batches, if you have a small oven. Just place the cookies in the fridge before you bake them in batches. 5. Here is a photo of the baked cookies fresh from the oven. 6. Once baked, immediately remove the cookies with a spatula while still hot and place them on a wired tray or rack to cool. 7. Once they cool down at room temperature, enjoy them with a cup of coffee, ginger tea or milk. FAQs Can I make this eggless cookies recipe with all purpose flour? Certainly! I like to use whole wheat for the earthy flavor and because it is a bit healthier with more nutrients. However, you can swap all purpose flour if you prefer. How do I make eggless gluten free butter cookies recipe? Swap traditional flour with your favorite gluten-free baking flour alternative to make tasty GF-friendly cookies. Can this butter cookies recipe be halved or doubled? Yes this recipe is easy to tweak for however many servings you need. As-is this recipe will make approximately 52 to 54 cookies, about 4 ½ dozen total. Simply halve or quarter the ingredients to make 1 or 2 dozen butter cookies. You can double the ingredients and work in batches to make over 100 cookies – perfect for the holidays and special celebrations! How long do homemade eggless butter cookies keep well? Store the cookies in an airtight container and store at room temperature for up to a week. The cookies can also be wrapped individually in plastic wrap, placed in an airtight bag together, and stored in the freezer for up to 1 month. Defrost on the counter at room temperature for an hour or so.

Mushroom Masala | Mushroom Curry (Punjabi Style) This Mushroom Masala recipe is an easy, delicious Punjabi style one-pot mushroom Curry made with white button mushrooms in a spiced onion-tomato gravy. Though I have made the curry in a pan, I also cover Instant Pot instructions after my step-by-step guide below and in the recipe card. About This Mushroom Masala My mushroom masala recipe like most of my recipes is easy to prepare. To make this tasty curry, there is some prep work like making onion paste and tomato puree. Both of which can be easily done in a good blender or mixer-grinder. When you are ready with the onion paste and tomato puree, making the mushroom masala is a breeze. The onion paste is caramelized and this gives a deeper, richer flavor in the gravy. I also add fresh curd (yogurt) which makes the gravy a bit creamy with a smooth consistency and a flavorful taste. There are no nuts like cashews and almonds in this mushroom masala gravy. Thus the curry does not have a thick and creamy consistency. Instead it is incredibly flavorful, light with a gravy that can be easily poured on steamed rice. You can also have it with some soft dinner rolls or roti or paratha. Most often I use this mushroom masala gravy base with slight modifications to make vegetable or paneer bhuna masala. For a protein rich curry, you can also check this Soya Chunks Curry that I make on occasions. How to make Mushroom Masala Preparation 1. Rinse or wipe dry 200 to 250 grams mushrooms. Slice off a bit of the base stalk. Then slice or chop them. Keep aside. 2. In a grinder or blender, take ¾ to 1 cup chopped onions, 1 teaspoon chopped ginger and 1 teaspoon chopped garlic. 3. Grind to a smooth paste without adding any water. 4. Remove this paste with a spoon or spatula in a bowl. Set this ground onion-ginger-garlic paste aside. 5. In the same jar, add ½ cup tightly packed chopped tomatoes. 6. Make a smooth puree without adding water. No need to blanch tomatoes before pureeing. Set the tomato puree aside. If using packaged puree, then add ⅓ cup tomato puree. 7. Whisk 4 tablespoons fresh curd (yogurt) until smooth and set aside. Sauté Onion and Tomato Paste 8. Heat 3 tablespoons oil in a pan and add the following whole spices – ½ tsp cumin seeds, 2 small or 1 medium to large tej patta, ½ inch cinnamon, 1 black cardamom, 2 green cardamoms, 3 cloves and 1 single strand of mace. I forgot to add tej patta at this step, so added later at step 11. TIP: Black cardamom does give some smokiness to the dish, but can be omitted if you do not have it. 9. Sauté the spices until they become aromatic. 10. Lower the heat and add the ground onion-ginger-garlic paste. 11. Mix the onion paste with the oil. If the paste splutters then cover the pan with a lid allowing for some space for the steam to pass. 12. On a low to medium heat stirring often, continue to sauté until the onion paste starts reducing. 13. Stir and sauté until the onion paste becomes golden and caramelized. This sautéing of onion paste takes some time. So to quicken the process add a pinch of salt. 14. Now add the prepared tomato puree. Combine well. 15. Add the spice powders – ¼ teaspoon turmeric powder, ½ teaspoon red chilli powder (or cayenne pepper) and 1 teaspoon coriander powder. 16. Stirring often sauté until you see oil releasing from the sides of the onion-tomato masala. The masala paste will also thicken and become glossy. Sauté Mushrooms 17. Add the sliced or chopped white button mushrooms. 8. Lower the heat and add the beaten curd (yogurt). Beat the curd separately in a bowl and then add. If you add curd without whisking, it can curdle or become grainy. Add yogurt made from whole milk. Do not add low-fat milk or toned milk yogurt as they will split in the gravy. If you do not have curd, then simply skip it. 19. As soon as you add yogurt, mix very well. 20. Simmer on a low to medium heat for 2 to 3 minutes. Making Mushroom Masala 21. Then add ¾ cup water or as required. You can add less or more water depending on the consistency you prefer. Remember that mushrooms release water – so add less water keeping this point in mind. You can always add more water later if the gravy becomes very thick. 22. Season with salt as required. 23. Stir very well. 24. Cover the pan with a lid. 25. On a low to medium heat simmer the masala gravy for 18 to 20 minutes or until the mushrooms are cooked and the gravy has thickened a bit. You should also see some oil specks on top. 26. Lastly add ¼ teaspoon garam masala powder and ½ teaspoon of kasuri methi, crushed. Stir the gravy well. At this step for a rich mushroom masala, you can add 1 to 2 tablespoons of heavy cream. 27. Then add 2 tablespoons chopped coriander leaves. Stir. 28. Serve mushroom masala hot or warm. Serving suggestions If you like you can garnish the mushroom curry with some coriander leaves while serving. Serve Mushroom masala with steamed rice, jeera rice or pulao. This mushroom curry also goes very well as a side gravy dish with biryani. You can also have mushroom masala with roti, paratha, naan, bread or dinner rolls. Storage The leftovers can be refrigerated for 1 to 2 days. Warm the mushroom masala gravy in a pan before serving. If the gravy has thickened too much, then add a few tablespoons of water to thin the consistency. FAQs for Mushroom Curry Which mushrooms to use? Button Mushrooms, cremini mushrooms and shiitake mushrooms add a lot of flavor, texture and taste in any curry or gravy recipe. Which vegetables to add in this recipe? The vegetables that pair beautifully with mushrooms in this curry are cauliflower, carrots, green peas, broccoli and bell pepper. You can add about ½ to 1 cup of any one veggie. How do I make a Vegan Mushroom Curry? For a vegan curry, add almond yogurt or any nut yogurt. You can even skip adding yogurt. How to make the recipe in the Instant Pot? Press the sauté button on normal mode. Add the oil in the steel insert of the IP. When the oil becomes lightly hot, add the whole spices and let them splutter. Add onion paste and sauté stirring non-stop until the onion paste turns golden. Add the tomato puree, ground spices and mix well. Sauté until the masala becomes glossy, thickens and you see oil releasing from the sides. Add in the mushrooms and sauté for 2 to 3 minutes. Press the cancel button. Add the curd (yogurt). Mix thoroughly and quickly. Add ⅓ cup water and salt. Mix and deglaze. Pressure cook on high for 3 minutes. Do a quick pressure release after 3 minutes. Sprinkle dried fenugreek leaves, garam masala powder and coriander leaves. Mix and serve hot.

Egg Curry is a deliciously rich onion tomato gravy, tastes exactly like the ones you get in dhabas. These are perfect with some rice or paratha and fresh salad on the side. Step by step video included after the recipe. This Egg curry reminds me of the rustic egg curries you get in dhabas. Rich, spicy Onion tomato gravy with oil oozing on the sides and a smokey flavour. It pairs perfectly with naan or paratha. Trips on Indian highways are incomplete without a stop at Dhabas. You might not get an elaborate menu in those places but you will definitely get hot fresh. Naan, Tandoori roti, dal fry, chana masala, egg curry, chicken curry are few of my favourites, of course with lots of onion, lemon and green chilli. How To Make Perfect Hard Boiled Egg? I know boiling eggs is not something, you all need to learn. I mean, it is so basic, who needs a recipe for that. But I often hear people struggling to get perfectly boiled and peeled eggs. So here is the thing, to get perfectly boiled eggs there are two things that matter. One is the cooking time and the second thing is the age of the egg. The egg needs to be fresh. If the eggs are older, then I often find it becomes difficult to peel them. Put eggs in a pan, cover with water. Bring it to a boil and boil for 6-7 minutes. Using a slotted spoon remove and put it in cold water. Once the temperature comes down and is easy to handle, peel the eggs. How To Make Perfect Hard Boiled Egg? I know boiling eggs is not something, you all need to learn. I mean, it is so basic, who needs a recipe for that. But I often hear people struggling to get perfectly boiled and peeled eggs. So here is the thing, to get perfectly boiled eggs there are two things that matter. One is the cooking time and the second thing is the age of the egg. The egg needs to be fresh. If the eggs are older, then I often find it becomes difficult to peel them. Put eggs in a pan, cover with water. Bring it to a boil and boil for 6-7 minutes. Using a slotted spoon remove and put it in cold water. Once the temperature comes down and is easy to handle, peel the eggs. How To Make Spicy Egg Curry? The procedure for making this egg curry is just like any other curry. It starts with making the onion tomato base. Most of the egg curries don’t call for frying egg before adding it to the gravy. But I love to toast eggs until some brown patches appear. It enhances the flavour. Toss egg in a little salt, turmeric and chilli powder. Add in very hot oil and toss it until you see small brown patches. To the same pan add butter and fry dry red chilli until smokey. Saute onion until it is softened and start to brown. Sauteeing onion to the right stage is very important. Raw bite of onion in the gravy is not pleasant to experience. Next, add ginger garlic paste and saute until the raw smell is gone. Add all the spice powder except garam masala and salt. Saute until the mixture is fragrant. Keep an eye in this step. You can also mix the dry spice in 1/4 cup of water and add to the pan. Sauteing dry spices in the oil helps release flavour. Add chopped tomatoes and saute until the mixture comes together. Add green chilli and crushed Kasuri methi. Add all the spice powder except garam masala and salt. Saute until the mixture is fragrant. Keep an eye in this step. You can also mix the dry spice in 1/4 cup of water and add to the pan. Sauteing dry spices in the oil helps release flavour. Add chopped tomatoes and saute until the mixture comes together. Add green chilli and crushed Kasuri methi. Add all the spice powder except garam masala and salt. Saute until the mixture is fragrant. Keep an eye in this step. You can also mix the dry spice in 1/4 cup of water and add to the pan. Sauteing dry spices in the

Goan Prawn Curry with Coconut is a spicy, sour curry that comes from Goa and is also called Ambot Tik. Ready in under 30 minutes, serve this with steamed rice and you have a truly satisfying meal! Goan prawn curry pictured in the wok that it was cooked in This is exactly what a satisfying meal starts with - some Goan prawn curry made with coconut which is going to comfort you and make you feel like you are home and warm and safe. I've already told you how much I love all things coastal and this started with meeting my Mangalorean husband whose family makes the most delicious food. I'll invite you guys over someday! So when I got this recipe from a Goan friend who got it from her grandmother, I was jumping guys! Now this Goan Prawn Curry is pretty authentic, but I have to tell you that like everything in India, every home has their own way of making things, so I'm sure if you are Goan, your grandma must have her own ways. I really love this version because it tasted like the curry I've always had in Goa, sitting by the beach with a beer in hand. I've already told you how much I love all things coastal and this started with meeting my Mangalorean husband whose family makes the most delicious food. I'll invite you guys over someday! So when I got this recipe from a Goan friend who got it from her grandmother, I was jumping guys! Now this Goan Prawn Curry is pretty authentic, but I have to tell you that like everything in India, every home has their own way of making things, so I'm sure if you are Goan, your grandma must have her own ways. I really love this version because it tasted like the curry I've always had in Goa, sitting by the beach with a beer in hand. Chillies: Kashmiri Red Chillies for that distinct orange colour and a mild heat All of this is ground to paste in a blender till its really smooth. Once this ground paste is ready, you'll need a few more ingredients: Coconut Oil because most coastal recipes are incomplete without it, and it adds a distinct flavour that elevates the curry. You can use any other neutral flavoured oil to replace it. Stay away from olive oil for this though! A good substitute is ghee. Curry Leaves are essential as a herb. If you don't have access to fresh, try to source dried curry leaves and double the amount Prawns: While you can use any size of prawns with this recipe, we used deveined and cleaned Jumbo Prawns or Shrimp because we love digging into them. But you can easily use small or medium sized prawns if that's what you have. This recipe also works really well with Fish if you are in the mood for some Goan Fish Curry. frozen vs fresh prawns When working with seafood, if you don't live on the coast, it's always better to use frozen prawns vs. fresh prawns because that's fresher than fresh. While using frozen prawns, check out my tips to defrost prawns safely - these work for any kind of seafood. Since prawns defrost pretty quickly (about 15-20 minutes), you can get everything else ready - grind the masala, cook the onion, tomato mixture etc. while the prawns defrost so that you have this prawn curry on the table in about 30 minutes! 1 Add all the ingredients for the ground masala into a blender. You can add a little water if required but the coconut milk takes care of the liquid component 2. Grind to a smooth paste. You'll see the paste changing colour and turning to a deep orange 1. To make the gravy, start by sauteing ginger and onions in coconut oil till the onions turn translucent 2. Add the tomatoes and salt and cook them till tomatoes become soft and pulpy 3. Pour the ground curry paste along with about a cup of water. You can add the water to the grinder and swirl it to get any remnants of the curry paste 4. Bring it to a quick boil and then cover and simmer for 10 minutes till you see oil floating to the top 5. Once the gravy has boiled well, add the deveined and cleaned prawns 6. Add curry leaves at this stage to keep their aroma fresh 7. Mix and bring the curry to a quick boil 8. Only 5-7 minutes of simmering and the prawn curry is ready to serve! top tips to make this curry amazing! Make sure to grind the paste till its smooth. Use a high powered blender and add a little more water if you need. If it's gritty it won't taste great Use freshly grated coconut. If you don't have access to it, look 'freshly grated frozen coconut'. Fresh is different from dessicated coconut and they cant be substituted Make sure to simmer the curry base for at least 10 minutes or it'll taste raw Prawns cook really quickly. 7-8 minutes for jumbo prawns is enough, 4-5 minutes for medium prawns and just 2-3 minutes for small prawns Ingredients For the Prawns ▢20 Jumbo Prawns or Shrimp approx 250 grams, cleaned and deveined, refer to Note 1 For the ground Masala ▢8-10 Dried Kashmiri Red Chillies ▢6 Garlic Cloves ▢1 teaspoon whole Peppercorns ▢1 tablespoon Whole Coriander Seeds ▢1 teaspoon Cumin seeds ▢1 Small knob of Tamarind sub with 1 teaspoon Tamarind Paste ▢1 teaspoon Turmeric Powder ▢½ cup freshly grated Coconut ▢1 cup Coconut Milk For the Curry ▢2 tablespoons Coconut Oil ▢1 tablespoon finely minced Ginger ▢½ cup finely chopped Onions ▢½ cup finely chopped Tomatoes ▢¾ teaspoon Salt ▢8-10 Curry Leaves nstructions Grind all the ingredients mentioned under ground masala with coconut milk to a smooth paste and set aside. In a pan, heat coconut oil and add ginger and onions. Saute the onions till they are a light golden brown and add tomatoes. Cook the tomatoes for 5-7 minutes till they break down easily with the back of a spoon. Add the ground masala and salt to the pan and bring it to a boil. Reduce the flame and simmer the masala for 10-15 minutes till the color deepens slightly. Add the defrosted (drain the water) prawns to the gravy and cook them for 7-8 minutes (cooking times will change based on the size of prawns used - refer to notes below). Sprinkle curry leaves on top, mix well and switch off the flame. Let the curry rest for 5 minutes before serving with steamed rice. Video Notes Note 1 - If you are using frozen prawns, refer to my detailed post on how to defrost prawns - https://myfoodstory.com/defrost-prawns-safely/ Note 2 - Tips for the perfect Goan Prawn Curry: Wash, clean and devein the prawns before using. Do not skip this step as it is imperative to ensure food safety when consuming seafood. If available, use freshly grated coconut and fresh or homemade coconut milk. If you are buying frozen, look for 'freshly grated frozen coconut'. Its different from dessicated coconut which will change the flavour completely Be sure to cook the ground masala until all the raw smell goes, at least 10 minutes Make sure to only add defrosted prawns. Adding frozen prawns will leave out water in the pan making the curry diluted. Don't overcook the prawns. Cook jumbo prawns for 7-8 minutes, medium prawns for 4-5 minutes and small prawns for only 2-3 minutes. Nutrition Calories: 268kcal | Carbohydrates: 10g | Protein: 9g | Fat: 23g | Saturated Fat: 20g | Cholesterol: 76mg | Sodium: 247mg | Potassium: 328mg | Fiber: 3g | Sugar: 3g | Vitamin A: 496IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 4mg

Easy Fish Curry There are so many iterations of fish curry, you might get lost figuring out which is the best to try first. This traditional fish curry recipe is made with whole paanch phoran seeds and gets a bit of a kick from red chilies. The ingredients used here show a mix of both eastern and northern Indian culinary influences, so it's a good place to start before graduating to regional specialties like Goan or Mangalorean fish curries. Serve it on a bed of hot plain boiled rice. Ingredients 8 dry red chiles 2 tablespoons cumin seeds 1 tablespoon mustard seeds 2 large tomatoes, cut into chunks 1 teaspoon turmeric powder 1 teaspoon garam masala 3 to 4 tablespoons coconut powder 1/4 cup vegetable oil 1 teaspoon paanch phoran seeds 10 to 12 curry leaves 1 large onion, ground to a paste 1 tablespoon ginger paste 1 tablespoon garlic paste 2 cups hot water 1 walnut-sized ball of tamarind paste 2 pounds (1 kilogram) fish, cut into 1-inch-thick slices Salt, to taste Chopped coriander, to taste Steps to Make It Gather the ingredients. Heat a heavy-bottomed pan over medium heat and roast the dry red chiles, mustard, and cumin seeds until they begin to release their aroma. Cool and grind to a fine powder in a spice grinder, blender, or by hand using a mortar and pestle. Grind the toasted spice powder, tomatoes, turmeric, garam masala, and coconut into a smooth paste. Set aside. Heat the oil in a wide heavy-bottomed pan and add the paanch phoran and curry leaves. When they stop spluttering, add the onion paste and fry until light brown. Add the ginger and garlic pastes and fry for 3 to 4 minutes. Add the tomato and spice paste and fry until the oil begins to separate from the masala. Add 2 cups of hot water and the tamarind paste to the masala and mix well. Bring the gravy to a boil and then simmer. Gently add the fish to the gravy and cook until done. Garnish with chopped coriander and serve hot with plain boiled rice. Tips This curry tastes best with rohu, but you can use any fish with firm, white flesh. To add a fresh finish to the dish, squeeze some lime juice on top before serving. Instead of plain rice, serve the curry over basmati rice and top with thinly sliced white onion. If the dish seems too "seedy," grind all of the whole seeds in the paanch phoran, or use pre-ground spices. Nutrition Facts (per serving) 270 Calories 18g Fat 17g Carbs 15g Protein

Paneer Curry Recipe Made with an aromatic and creamy tomato cashew base, this Paneer Curry recipe is a dinnertime delight! Unlike my Paneer Butter Masala, this sauce or curry base includes spicy green chili and sweet onions for a paneer masala you’re sure to love. About Paneer Curry While there are many delicious Indian Paneer Curries made with cottage cheese, this paneer masala recipe is one of my favorites. The addition of onion paste and the special spice blend make this curry ou may have encountered a similar style of paneer curry in Indian restaurants; sometimes you’ll see it made with potatoes and peas in addition to paneer. Whenever I make recipes that feature paneer, I make my own version of the beloved Indian cottage cheese at home; I’d choose Homemade Paneer over store bought every time! Instead of paneer and cream, you can also use tofu and coconut cream to make this vegan. Just note that the coconut cream will leave a faint coconut flavor that isn’t present in the original. If tomatoes are not in season, opt to use canned whole tomatoes instead. You do not want to use sour tomatoes, and canned are always picked at peak freshness. You can also substitute cherry tomatoes, which can be grown in greenhouses year round and will often taste better than other out of season varieties. Paneer curry is best served with chapati, paratha or naan. You can also serve this cottage cheese curry with plain rice, cumin rice, ghee Rice or biryani rice. How to make Paneer Curry Prep Ingredients 1. First, soak 12 to 15 cashews in hot water for 20 to 30 minutes. 2. When the cashews are soaking, roughly chop 2 large tomatoes, 1 large onion, 1 inch ginger and 6 to 7 small to medium garlic cloves. Crush the ginger and garlic to a paste in mortar-pestle. 3. Add the chopped onions to a blender or grinder jar. 4. Without adding any water, grind or blend to a smooth and fine paste. Remove to a bowl and set aside. 5. To the same grinder jar (no need to wash it), add chopped tomatoes and soaked cashews. 6. Again without adding any water, grind or blend tomatoes and cashews to a fine smooth paste. Keep the jar aside. Make Masala For Paneer Curry 7. Heat 3 tablespoons oil in a thick bottomed pan or kadai. Add the onion paste. 8. Sauté the onion paste over a low to medium-low heat, stirring often. Be careful while adding onion paste as it splutters. . Sauté till the onion paste begins to caramelize and become golden. 10. Add the crushed ginger-garlic paste. If using ready ginger-garlic paste, then add 1 teaspoon of it. 11. Stir and sauté for few seconds or till the raw aroma of ginger-garlic goes away. 12. Now add the tomato-cashew paste. Be careful as the mixture can splutter. 13. Mix everything very well and begin to sauté the masala on a low heat. 14. While the masala is cooking, add 1.5 cups of water to the grinder or blender jar. Swirl the jar so that the tomato paste at the sides and at the bottom gets mixed with the water. Keep aside. 15. Continue sautéing and stirring the onion-tomato-cashew masala till you see some fat releasing from the sides and the sauce becomes glossy. Make Paneer Curry 16. Then add the following ground spices: ¼ teaspoon turmeric powder ½ teaspoon red chilli powder or cayenne pepper ½ teaspoon coriander powder ½ teaspoon garam masala powder 17. Stir and mix in the spice powders very well. 18. Add 1 or 2 slit green chilies. 19. Add the water which you mixed with the leftover tomato+cashew paste from the grinder or blender jar. 20. Season with salt as required. 21. Add 1 tablespoon of chopped coriander leaves. 22. On a low to medium heat, simmer the gravy till it thickens a bit and you see oil specks on top. 23. Then add 200 grams paneer that has been cut into cubes or squares. Preferably use homemade soft paneer. 24. Add ½ teaspoon of crushed kasuri methi (dry fenugreek leaves). Mix well and switch off the heat. 25. Add 2 tablespoons low fat cream or light cream or 1 tablespoon whipping cream. 26. Mix in the cream until well incorporated. Switch off the heat. Taste the cottage cheese curry, adding more salt if required. You can also add ¼ to ½ teaspoon sugar at this step if it tastes too tangy from the tomatoes, being sure to mix it in very well. 26. Mix in the cream until well incorporated. Switch off the heat. Taste the cottage cheese curry, adding more salt if required. You can also add ¼ to ½ teaspoon sugar at this step if it tastes too tangy from the tomatoes, being sure to mix it in very well. 27. Serve paneer curry garnished with chopped coriander leaves accompanied with chapati, paratha, Naan or tandoori roti or steamed rice or Jeera Rice. Paneer Curry FAQs What if my curry tastes too acidic or sharp or sour? Try adding in a small amount of sugar to balance out the acidity from the tomatoes. ¼ to ½ teaspoon should do. Can I replace the cream with curd or yogurt? I don’t suggest it, as both will lend a sour, tangy taste to the curry that would be out of place. Use either low fat cream or regular whipping cream with 35%+ milk fat for best results. You can also opt to use milk powder, though this will lend a sweetness to the curry. Use discretion as you add it to ensure the curry doesn’t become too cloying; just note that the taste will not be the same as if you used cream. Finally, you can opt to use khoya, mawa, cashew or almond paste. Can I make this vegan? Sure! Simply swap firm or extra firm tofu for the paneer and use cashew or almond paste or coconut cream instead of the low fat cream. What if my curry is too thin? If you want a thicker paneer masala curry, try adding cashew or almond paste, or a few spoonfuls of cooked and mashed potatoes. Gram flour (besan) or makki ka atta (maize flour) can be also be added. Note that the adding these ingredients will bring a change to the taste and flavor of the paneer curry. You can also let it continue cooking with the lid off to evaporate some of the excess moisture, with no major changes to the flavor profile. But don’t cook after adding paneer as then it will become hard or chewy.

Total Time1h 20mPrep Time20 mCalories897 Add To Collection Want to try an easy mutton curry recipe? This mutton gravy recipe will give you the perfect mutton masala! This mutton curry recipe should be in the cookbook of every mutton masala gravy or lamb curry lover. This delicious mutton curry is made with pieces of lamb cooked till succulent in a combination of flavourful and aromatic spices. If you always wanted to make restaurant style mutton curry at home, bookmark this easy mutton gravy recipe with step by step photos. You just need a bunch of readily available ingredients to make this spicy mutton curry at home and impress your loved ones. Serve this easy and quick mutton curry recipe with steamed rice, rotis or parathas. This one is a festival recipe which is indulgent and a delight to the palate. This recipe made in olive oil and ghee retains the taste of meat with an amazing kick that the spices offer. Mutton Curry is undeniably one of the most delicious mutton dish. Although there’s no special occasion required to relish and delve into the flavours of this amazing Mutton recipe, however, if you are planning to host a house party, kitty party, birthday or anniversary party and your guests also love the delicious taste of mutton, then you can prepare and serve this recipe as a main dish; And we bet your guests will relish this recipe and praise your culinary skills. Try out this delightful mutton recipe on weekends and on days you want to indulge in some delectable food! Read more Ingredients of Mutton Curry 5 Servings 1 kilograms mutton 1 teaspoon garlic 1 teaspoon cumin powder salt as required 1 teaspoon garam masala powder 1/4 cup ghee 2 bay leaf 2 black cardamom 2 teaspoon turmeric 1 cup chopped onion 2 teaspoon ginger 3 teaspoon coriander powder 1 teaspoon black pepper 1/4 cup virgin olive oil 1 inches cinnamon 4 clove 2 green cardamom For Marination 1 teaspoon ginger paste 4 teaspoon yoghurt (curd) 2 teaspoon virgin olive oil 1 teaspoon garlic paste 1 teaspoon salt 1/2 teaspoon turmeric How to make Mutton Curry Step 1 Wash the mutton and marinate Wash the mutton pieces (chopped into cubes) in running water. Keep aside to drain. When the water has almost dried, add the marinade ingredients. Mix well using your hands, rubbing the spices into the meat. Marinate for 1-2 hours. Step 2 Cook the masala Now take a heavy-bottomed pan and heat. One with a tight lid is preferred. Add oil and ghee. When smoke starts coming out of it, add the whole spices. Add a pinch of sugar. It gives an amazing colour to the mutton. Step 3 Saute the onions Add the chopped onions and cook on low flame for 10 minutes. At this point, you can add the salt. This increases the cooking process of onion. When the onions turn translucent, reduce the heat and wait for them to turn pink. Add turmeric and mix well. You can add turmeric at a later stage also, but adding it in the beginning of the recipe helps you get rid of that raw smell of the spice. Step 4 Add the marinated meat and cook Now add the marinated mutton, ginger garlic paste and cook on high flame for 5-7 minutes, stirring continuously. It is advisable to use homemade ginger-garlic paste as the store bought one has high preservatives and it impacts the taste of mutton. At this point you can pressure cook the mutton. After 3 whistles you must open the lid to check if the mutton is done. If not, cook for 1-2 more whistles. Do not add water while pressure cooking. Alternately, you can slow cook as suggested below. Step 5 Cover the lid and cook on low flame Cover the lid of the vessel, lower the flame and allow it to simmer. When the mutton is almost done, add coriander, cumin, black pepper and mix well. Step 6 Garnish and serve hot! Cook uncovered till oil starts separating from the meat. Add a cup of water, garam masala powder and cook uncovered till oil floats on top. Transfer the mutton curry into a bowl, adjust seasoning, garnish with ginger juliennes, coriander leaves and serve hot with steamed rice or chapatti. Step 7 Note this To make the mutton pieces soft and tender, you can wash and soak the pieces in some lukewarm water, rinse properly and then marinate it with the spices and keep it aside for two hours. This makes the mutton pieces juicy and succulent as the spices are fully absorbed. Tips It is very important to buy good quality meat. If the quality of mutton is poor, you can never make a good preparation out of it. Adding a pinch of sugar enhances the colour of the dish. Add a spoon of store bought chicken masala towards the end for added flavour. Avoid ingredients like coriander and kasoori methi or even too much of garlic and ginger as the original taste of meat gets doused in these strongly flavoured herbs and spices. Let the mutton cook in its own water and add only small quantities when required.

Desi Chicken Curry Recipe by AKANKSHA P. VERMA Total Time: 1.5 hoursServes: 4 Nutrition facts: 240 calories, 9 grams fat Category: Non-Vegetarian Recipe Course: Drinks Recipe Recipe Cuisine: Indian Recipe Technique: Stewed Recipe Difficulty: Medium Desi chicken curry, as the name indicates, is a desi Indian style chicken curry made with spice mix by stewing the ingredients. The fragrant chicken curry can be accompanied with rice of butter naan for best flavor. This Punjabi dish is famous across whole India and is commonly available at many road side dhabas and restaurants. In fact Old Delhi is famous for its desi chicken curry. The dish has chicken cooked to perfection with gravy. It involves the frying of chicken pieces unlike other chicken recipes. The delicious blend of spices along with fried chicken pieces in tomato gravy makes up for incredibly pleasing recipe. Learn how to make this recipe at home by following our step by step indtructions. Ingredients 1 - chicken, sliced 6 to 7 - onions (medium sized), 1 - whole garlic 1 - tomato, ground in a mixer (optional) 2 cups - mustard oil 3/4 tsp - meat masala 1/4 tsp - Turmeric Red chilli powder - to taste Salt - to taste How to Make Desi Chicken Curry Heat mustard oil in a pressure cooker with the lid open. Fry the chicken pieces one by one till half done (don't fry it completely). Keep it aside. In the same oil, sautee onions and whole garlic cloves till they turn brown. Add meat masala, turmeric, red chilli powder, and a little salt. Add the tomato puree (optional) Pour a dash of water, and continue to fry the masala till the oil starts rising. Add the fried chicken to the masala. Fry for 2 minutes and then add water. Cover the lid and pressure cook for 2 to whistles. Do not overcook. Garnish with fresh coriander leaves. Serve hot.