Yes, making this vibrantly flavored quinoa fritter is a process. But it will redeem every lackluster veggie burger you’ve suffered through.
- 1 stalk lemongrass, top and bottom trimmed, tough outer layers removed
- 4 tablespoons vegetable oil, divided
- 1 1” piece ginger, peeled, thinly sliced
- 2 cloves garlic peeled, crushed
- 1 kaffir lime leaf, smashed, or 1 tsp. finely grated lime zest
- 2 tablespoons green curry paste
- 1 14-oz. can unsweetened coconut milk
Sautéed vegetables and assembly
- 2 tablespoons vegetable oil
- 2 tablespoons finely chopped peeled ginger
- 8 oz. oyster mushrooms, torn into 1” pieces
- 1 bunch bok choy, thinly sliced
- 3 tablespoons chopped fresh cilantro, plus more for serving
Bring quinoa and 1⅔ cups water to a boil in a medium saucepan; season with salt. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 10–12 minutes. Remove from heat and let stand, covered, 5 minutes. Uncover and spread out quinoa on a rimmed baking sheet; let cool.
Bruise lemongrass by lightly crushing with the side of a large knife. Heat 1 Tbsp. oil in a medium saucepan over medium heat and cook lemongrass, ginger, garlic, and lime leaf until fragrant, about 3 minutes. Add curry paste and cook, stirring, until slightly darkened, about 2 minutes longer. Add coconut milk and stir, scraping bottom of pan, until curry paste is incorporated. Add cilantro and bring to a boil; reduce heat and simmer until reduced by one-third, 10–12 minutes.
Strain mixture into a medium bowl; discard solids (you should have about 1 cup). Let cool slightly, then mix in egg and quinoa. Sprinkle flour over surface and mix to combine (mixture will be sticky); season with salt.
Measure out scant ¼ cup quinoa mixture and, using wet hands, form into a ball; place on a parchment-lined baking sheet. Repeat with remaining quinoa mixture (you should have 12). Cover, and chill until firm, at least 1 hour.
Preheat oven to 450°. Heat remaining 3 Tbsp. oil in a large skillet over medium-high heat. Working in batches, add balls to pan and flatten gently with a spatula to ⅜” thickness; cook until golden brown and crisp, about 3 minutes per side. Transfer quinoa cakes to a rimmed baking sheet fitted with a wire rack.
Bake quinoa cakes until centers are set and no longer wet, 5–8 minutes.
DO AHEAD: Quinoa can be cooked 2 days ahead; cover and chill. Quinoa patties can be made 12 hours ahead; keep chilled.
Sautéed vegetables and assembly
Heat oil in a large skillet over medium-high heat. Add ginger and cook, stirring, until fragrant, about 30 seconds. Add mushrooms and cook, tossing occasionally, until golden brown, about 5 minutes. Add bok choy and wine, reduce heat to medium and cook until bok choy is tender and wine is evaporated, 5–7 minutes; add 3 Tbsp. cilantro and season with salt.
Serve quinoa cakes over vegetables, topped with more cilantro.
Nutritional ContentCalories (kcal) 770 Fat (g) 47 Saturated Fat (g) 23 Cholesterol (mg) 65 Carbohydrates (g) 70 Dietary Fiber (g) 9 Total Sugars (g) 4 Protein (g) 20 Sodium (mg) 1000Reviews Section
Pan-Fried Coconut Curry Quinoa Cakes - Recipes
White Pumpkin and Coconut Curry is a North Indian recipe that has a zest of sweetness attached to it which comes from the coconut used in the recipe. This vegetarian curry recipe is well blended with the aromatic spices and topped with colorful bell peppers, hence making it quite irresistible to hog. This main dish recipe is perfect to be served on occasions like kitty parties, pot lucks and birthday parties along with hot steamed rice. Easy to prepare at home, this is a must try recipe for all the curry lovers out there. This mouth-watering recipe can be enjoyed during your lunch or dinner hours with your family members or friends. Try making this sumptuous dish over the weekend and watch your family or friends go for a round two of this goodness.
Grate 1 teaspoon zest and squeeze 1 tablespoon juice from the lime.
Heat 1 tablespoon oil in a 3-quart saucepan over medium-high heat. Add the quinoa and cook and stir for 1 minute or until lightly browned. Add the stock and heat to a boil. Reduce the heat to medium-low. Cover and cook for 20 minutes or until the liquid has been absorbed. Remove the quinoa from the heat and let cool for㺏 minutes.
Thoroughly mix the quinoa, bread crumbs, cumin, beans, yellow pepper, eggs, 1/4 cup cilantro and salt in a large bowl. Firmly shape the quinoa mixture into 16 (3/4-inch thick) patties, using about 1/4 cup quinoa mixture each.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the patties in 3 batches and cook for 8 minutes or until well browned on both sides, turning the patties over once halfway through the cooking time and adding the remaining oil to the skillet as needed. Remove the patties from the skillet.
Stir the yogurt, chile powder, lime zest, lime juice and remaining cilantro in a medium bowl. Serve with the patties.
Recipe: Pan-fried Mackerel Tasty
Pan-fried Mackerel – It’s always a good idea to read the recipe before you begin cooking, and I don’t mean five minutes beforehand—I’m talking the moment you decide you want to make the item.
Yummy Pan-fried Mackerel recipe and process is a culmination of the little recommendations I`ve realized over the past 4 years. Pan-fried Mackerel is definitely a week-end cooking task, that will be to say you`ll need a handful of hours to perform it, but when you have got the strategy down you are able to fry more than one order at a time for household picnics or perhaps to own cool leftovers to consume from the fridge on a whim.
In this case, I am going to coach you on how to make Pan-fried Mackerel At home with simple ingredients, the same as Chinese restaurants. My Pan-fried Mackerel recipe is the best on earth!
I may also educate you on how to use up leftover steamed rice and make it into an appetizing, cheap, and flavorful meal for your family!
I tried applying somewhat less water than usual, which includes been suggested elsewhere. It helped only a little occasionally, but different times, I had to add more and more water whilst the quinoa was cooking. Then, the dry quinoa soaked up way too much of the dressing I included later.
How to cook Pan-fried Mackerel?
Whether you live all on your own or are a busy parent, finding the full time and energy to prepare home-cooked dishes may seem such as for instance a daunting task. By the end of a hectic day, eating at restaurants or getting in might sense such as the quickest, easiest option. But ease and processed food may have a substantial toll on your mood and health.
Eateries often serve more food than you ought to eat. Several restaurants function amounts that are 2 to 3 times larger compared to suggested nutritional guidelines. That encourages you to eat more than you would in the home, adversely affecting your waistline, body stress, and threat of diabetes.
Once you prepare your possess dinners, you’ve more get a grip on on the ingredients. By cooking yourself, you can make certain that you and your household eat new, nutritious meals. This assists you to look and experience healthier, boost your energy, strengthen your fat and temper, and improve your rest and resilience to stress.
You can cook Pan-fried Mackerel using 6 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Pan-fried Mackerel:
- It’s 1 of filet of Saba mackerel.
- It’s 3 tbsp of high-temp oil.
- You need 1 tbsp of flour.
- Prepare 1 tbsp of korean curry powder.
- You need to taste of Salt & pepper.
- You need Splash of mirin.
Pan-fried Mackerel step by step:
- Have your fish monger butterfly-cut your mackerel. Cut off the head and tail, then cut into 2. See part 2 of 2 for another mackerel recipe :).
- Rinse, pat dry, and spread a splash of mirin or sake to remove the fishy smell. Pat dry again. If you can soak the fish in mirin for 10mins, that would be ideal, but not necessary..
- Gently score the skin in a criss cross pattern. This will prevent curling. Add salt & pepper to both sides..
- Combine the flour and curry powder on a plate. Coat fish and shake off any excess flour. I used this korean curry powder:.
- Light up your pan on a med-high flame until oil is hot. Place fish skin side down. Cook for 2-3 mins until crust is formed. Switch heat to med-low until fish is fully cooked through. Roughly 8 mins, give or take..
- Serve w steamed rice and your favorite side dish. Enjoy!.
It’s cheaper to consume fast food than Pan-fried Mackerel
At first glance, it may appear that ingesting at a fast food restaurant is less costly than creating a home-cooked meal. But that is seldom the case. A study from the College of Washington College of Community Wellness unveiled that folks who make in the home are apt to have healthy over all diet plans without higher food expenses. Still another study found that repeated house chefs spent about $60 each month less on food than those that ate out more often.
I do not know how to make Pan-fried Mackerel
- If you’re threatened by the outlook of organizing a home-cooked meal, it’s important to consider that cooking is no exact science.
- It’s usually completely OK to omit a component or alternative a very important factor for another Pan-fried Mackerel.
- Search on line or purchase a standard cookbook for quick formula ideas.
- Just like such a thing, the more you prepare, the higher you’ll become. Even when you are a complete amateur in the kitchen, you’ll shortly grasp some rapid, healthy meals.
What formula must I personally use for Pan-fried Mackerel?
Natural oils like canola, vegetable and peanut oil have larger smoking details, creating them perfect for frying chicken. Learn more about selecting the proper fat for frying.
What must and mustn’t be performed when preparing Pan-fried Mackerel
- Make certain every thing is icy in a sealable pot or bag.
- Meat particularly must be precisely wrapped.
- Make bread straight from fridge, anti-waste strategy urges.
- Be aware that anything that’s a top water material, like lettuce, won’t be the identical following being freezing and then defrosted.
- Try to freeze everything when at its freshest. Defrost meat extensively before cooking, but other things such as for example bread for toasting may be prepared right from the freezer.
- Never refreeze natural meat that’s been frozen and then thawed – you can, however, freeze baked meat that has been frozen when raw.
- Ensure the freezer is not stuffed therefore complete that air can not circulate.
Methods for starting!
Begin with new, balanced ingredients. Cooking sweet goodies such as for example brownies, cakes, and biscuits won’t support your wellbeing or your waistline. Similarly, putting a lot of sugar or sodium can change a wholesome home-cooked dinner into an unhealthy one. To ensure your diet are good for you as well as being tasty, begin with healthy substances and flavor with spices rather than sugar or salt.
Stock up on staples. Components such as for example rice, dinner, coconut oil, herbs, flour, and stock cubes are basics you’ll likely use regularly. Keeping beers of tuna, beans, tomatoes and bags of freezing veggies available can be helpful in rustling up quick foods when you’re sent for time.
Provide yourself some leeway. It’s fine to burn off the rice or over-cook the veggies. After having a few tries it are certain to get simpler, quicker, and tastier!
Tuna Cakes Recipe | Quick & Simple, Back-To-School
If you love seafood and worry that cooking with fish is hard – this one is for you. A delicious and super-simple lunch or light supper option, this tuna cakes recipe is one to add to your arsenal. Using simple and readily available ingredients, this one is ready and on the table in just 30 minutes.
Tuna cakes are super easy and really delicious. The best part is that you can easily adapt the recipe with different herbs and spices to make them your own. Want zingy? Add citrus. Fancy some heat? Throw in those chilies.
Ingredients for Making Tuna Cakes
- Olive oil (extra virgin)
- Curry leaves
- Sea salt
- Tuna MSC certified sustainable
- Fresh coriander (cilantro)
Healthy Benefits of Tuna
Adding tuna to your diet will not only offer tremendous meal options, but also nutritional benefits. Tuna has an impressive content of lean protein, vitamins, minerals, antioxidants – without much saturated fat or sodium. It’s also a descent source of healthy omega 3s! These anti- inflammatory omega-3 fatty acids can help reduce blood pressure and play a critical role in heart health. What’s interesting is that, potassium, found in tuna, is a vasodilator and is very good for lowering blood pressure too.
Whether you add it to salads, sandwiches or make them into fish cakes you know you’re getting heaps of nutritional value. We like to serve them with a dip or chutney.
Whether you put them in a sandwich, shape them like sausages, or roll them up in a leafy green or wholegrain wrap – the meal options are endless.
Choosing Quality – Healthy For You And Healthy For The Planet Too
There’s a great guide here on different types of tuna and what they’re used for. When buying tuna (fresh or canned) make sure it’s coming from a wild and sustainable source – such as MSC Blue Fish Label.
How to Make Tuna Cakes
- Wash and boil potatoes in water for 15-20 mins. The potatoes should be completely submerged in water
- Peel and dice onions and crush garlic. In medium pan, heat 1 1/2 tbsp oil and fry curry leaves, garlic and onions. Cook until onions are soft and lightly golden.
- Add paprika and salt. Cook for 1 minute, turn off heat and allow mixture to cool slightly.
- In a bowl, beat egg and set aside
- Place cooked potatoes in cold water to cool. Remove skin and mash
- Add tuna, onion-spice mixture and cilantro. Mix thoroughly
- Shape 14 round ﬂattened cakes and set aside
- Heat oil in pan. Dip cutlets in the egg and fry on both sides until golden and crispy.
Other Fish You Can Use
Although I love using tuna for this recipe you can easily replace it with salmon or crab with would also work well.
Top Tips for Making Tuna Cakes
- You can prep these tuna cakes in advance and keep covered in the fridge until ready to cook
- Adjust the spices to your liking
- Fresh cilantro can be replaced with parsley or basil if preferred
- Leftovers can be stored in the fridge for 1-2 days
- You can also freeze these for up to 1 month
More Easy Recipes You Might Like:
If you try this recipe, would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.
Our Best Chickpea Recipes
Don’t get us wrong, we love hummus — but this humble, little legume can do so much more! With these recipes (and a few cans of chickpeas from your pantry) you can make falafel, vegetarian mains, gluten-free pizza, a crispy, salty snack, vegan crab cakes and more!
Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Armando Rafael ©2015, Television Food Network, G.P. All Rights Reserved
©2015, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2015
Chickpea Crust Pizza
This gluten-free crust is ideal for a make-ahead meal, since it can be prepared in advance, then baked and topped at the last minute. Cut into smaller pieces, it makes a great snack, too. Vary the toppings as you like &mdash salty, briny olives, capers or anchovies are especially good on this pizza.
Vegan Chickpea Crab Cakes
All the flavors are here-Old Bay, lemon and that distinct brininess-but there's no crab in sight with these cakes. Instead, chickpeas stand in for shellfish, and they are just as satisfying.
Chickpeas with Chard
This simple chickpea dish is an excellent side but hearty enough to serve as a quick-and-easy vegetarian main.
Grilled Eggplant Chickpea Wraps
The Middle Eastern staples eggplant and chickpeas plus a garlicky yogurt sauce give oomph to these simple vegetarian wraps. Be sure to get a good char on the eggplant and use ripe, juicy summer tomatoes.
Roasted Chickpeas 3 Ways
These little flavor bombs come together quickly. Use standard pantry ingredients to make 3 varieties that kids will love. The longer you dry the chickpeas before baking, the crisper they will be. If you have time, strain and rinse them, pat them dry, spread them on a baking sheet and refrigerate them, uncovered, overnight, before roasting.
Curried Cauliflower and Chickpea Dump Dinner
Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal.
Roasted Corn and Chickpea Salad
Chickpeas and corn are roasted with coriander and then tossed with cherry tomatoes, scallions and a Dijon vinaigrette for a simple and delicious side.
Classic Hummus with Fried Chickpeas and Parsley Oil
The base of this dip is a beautiful classic hummus recipe that can be dressed up in so many ways. If you are very short on time, substitute store-bought hummus and fry up canned chickpeas.
This dish combines the warm spices commonly found in Moroccan tagines in a comforting vegetarian stew. The roasted kale and chickpeas add texture and a pleasant bite that serve as counterpoints to the caramelized onions and sweet carrots. We love to finish it with a sprinkle of Aleppo pepper or hot paprika.
Roasted Okra and Chickpeas
This mixture makes a great snack &mdash just salty and crispy and spicy enough to go along with an ice cold lager. And if you have some plain yogurt on hand, drizzle it on top or serve on the side for dipping.
Serve this hearty vegetarian-friendly dish for dinner or slice it into smaller pieces for a party appetizer. The quick cilantro sauce (plus an extra squeeze of lemon) adds a zippy final flourish.
Slow-Cooker Freezer-Pack Cauliflower and Chickpea Curry
Quartering the cauliflower, rather than cutting it into florets, allows this vegetarian meal to simmer all day in the slow cooker without it becoming mush. Stow a few bags of this pre-assembled meal in the freezer to keep on hand for busy nights.
Chaat is a broad term for savory vegetarian snacks. This version is from Nidhi Jalan, founder of Brooklyn-based Masala Mama &mdash maker of artisan Indian simmer sauces (we love the Coconut Curry). Nidhi has wonderful childhood memories of eating chaat on-the-spot from street vendors in Kolkata. She likens this personal favorite to nachos and almost prefers tortilla chips over the traditional papdi (small flour-based wafers). It's a flavor explosion of tangy, sweet, salty and spicy.
Chicken Salad with Roasted Chickpeas and Carrots
Chickpeas are a perfect salad add-in. They&rsquore full of protein and fiber, which will help you feel fuller, longer.
Besides just tasting wonderful, these easy waffled falafels are much lower in fat than their deep-fried relatives &mdash and a great way to use up those canned chickpeas in your pantry!
Roasted Veggie Grain Bowl
Healthy vegetables and spiced chickpeas get roasted on the same baking sheet, making dinner a breeze to put together and clean up. Quinoa and avocado round out this nutritional meal.
This easy-to-make dip is reminiscent of hummus, but instead of using tahini, we called on the humble potato to add creaminess and stretch your dollar.
You'll never drain chickpea liquid down the sink again! The viscous goop chickpeas bob around in can be whipped up into the most delightful vegan meringues. Our tasters even preferred their malty flavor over regular egg white meringues. If you like, fold in chocolate chips or flavor with a little of your favorite extract.
Butternut Squash and Chickpea Stew
Warming ras el hanout and cinnamon flavor this hearty stew of butternut squash and chickpeas. Dried apricots add a sweet note while fresh mint, parsley and lemon provide a bright finish.
Spicy Pumpkin Dip
Clean out your pantry with this quick-and-easy snack. Canned pumpkin puree, canned chickpeas and spices are combined into a creamy dip that you make again and again.
Crispy Buffalo Chickpeas
There are two secrets to these super crispy, super flavorful buffalo chickpeas. First, rinse the beans well (and we mean really well) and then pat them dry (as in really dry). Second, sprinkle with just a touch of baking soda. When mixed with salt it dries out the chickpea skin and leaves them crisp and crunchy. The spices, butter and hot sauce will do the rest of the work. Toss chickpeas into a salad, layer in a sandwich or simply serve them in a bowl for snacking.
Chickpea Salad Sandwiches
This vegetarian riff on a classic chicken salad sandwich is both satisfying and loaded with flavor, thanks to the tangy lemon juice, stone-ground mustard and fresh herbs. We added a sprinkle of roasted pepitas and a handful of hearty baby kale for texture and crunch. Serve on toasted whole wheat bread or with vegetables and crackers for a wholesome meal.
Ingredients of Butternut-Cauliflower-Coconut Curry
- 500 gm chick peas
- kosher salt as required
- 1 1/2 cup chick peas
- 1 cup butternut
- 2 tablespoon all purpose flour
- 1 cup yellow onion
- 4 tablespoon virgin olive oil
- 1 1/2 cup coconut milk
- black pepper as required
- 1 cauliflower
- 1 1/2 tablespoon curry powder
- 8 cloves garlic
- 1/2 cup frozen peas
How to make Butternut-Cauliflower-Coconut Curry
Step 1 Preheat the oven
Preheat the oven to 450°F. Put the soaked chickpeas on a rimmed baking sheet and pat dry them. Add one tablespoon of oil to them and toss nicely.
Step 2 Bake chickpeas and green peas until crisp
Spread an even layer of chickpeas on the baking pan and bake for 20 minutes at 450° F. After that, add green peas to the pan and bake at 450°F for about 10 minutes until chickpeas and green peas turn crisp.
Step 3 Saute onions and garlic
Next, heat a large pan over medium flame and 2 tablespoons of oil to it. Add onion and garlic to the pan and saute for 10 minutes.
Step 4 Add curry powder and toss in your veggies
To the pan, add flour and curry powder and stir until it begins to turn brown. Add Butternut squash, cauliflower, and potatoes to the pan and mix thoroughly.
Step 5 Pour in the vegetable stock and let it simmer
Once the veggies are combined properly, add vegetable stock, black pepper and salt. Stir well and cover the pan and let it cook for another 15 to 20 minutes on a low flame until the vegetables turn soft.
Step 6 Add coconut milk and serve with crunchy chickpea mix
Now, remove the pan from heat and add the coconut milk while stirring continuously. Pour one cup mix in each bowl and top with half-a-cup of roasted chickpea mix. Serve hot!
- tsp - Teaspoon
- tbsp - Tablespoon
- no. - number
- n - and
KITCHEN BASICS / HOW TO'S
- How to make Idli Batter for Soft Idlis
- How to make Dosa Batter for crispy restaurant style dosa / Cone Dosa
- Homemade Idli Podi / How to Make Idly Milagai Podi
- Home Made Ginger Garlic paste
- Tamarind Paste/Pulp
- Homemade Curry Masala Powder
- Homemade Yogurt/Curd / How to make Yogurt at home.
- Homemade Paruppu Podi
- Homemade Garam Masala/Punjabi Garam Masala Recipe
- Homemade Paneer /How to Make Paneer
- Homemade Vegetable Stock
- How To Make Phulka/Soft Puffed Rotis Recipe With Video
- Homemade Rasam Powder
- Homemade Breadcrumbs & Bread Croutons
- How To Make Condensed Milk AT Home - Recipe In 2 Ways
- How To Make Tomato Puree(Easy Pressure Cooker Method)
- How To Make Ginger Cardamom Tea
- How To Make Plain Paratha
- Brown Rice Idly
- Brown rice Ragi Idly
- Barley Idli / Barley Brown Rice Idli
- Pepper Podi Idli Recipe
- Pickle Idly Upma
- Broccoli Idly Upma
- Kothu Parotta
- Rava Semiya Khichidi
- Poha Upma
- Broccoli Lemon Poha
- Spincah Poha
- Tomato Poha
- Coconut Poha
- Mango Poha
- Spiced Cranberry Poha
- Vermicelli Upma
- Puli Ava/Tamarind Poha
- Ven Pongal
- Wheat Rava Pongal / Cracked wheat pongal
- Idiyappam - with Jaggery sauce n peanut sesame podi
- Oats Buttermilk Porridge
- Cracked Wheat Upma
- Batata poha / Potato Poha
- Savory Oatmeal/Oats Curd Bath
- Foxtail millet Savory Pongal / Thinai arisi Ven Pongal
- Ragi Sweet Porridge / Ragi Malt With Dates & Nuts
- Sabudana Khichdi(Vrat Recipe)
- Bread Upma
- Bread Sandwich(vegetable)
- Bread Masala Sandwich
- Spicy Bread Sandwich
- Spicy Bread Toast
- Caramel French Toast
- Dosa Toast / Bread Toast Using Idli/Dosa Batter
- Sabzi Sandwich / Vegetable Sandwich
- Bread Omelette(Omelette Sandwich) Recipe
- Broccoli Potato Masal Roast
- Cauliflower Roast
- Mushroom Roast
- Paneer Potato Masal Roast
- Ragi Vegetable Dosa
- Ragi Adai
- Rava Dosa
- Thalicha Dosai / Seasoned Dosa
- Tapioca Dosa
- Tomato Dosa
- Adai / Murungai Keerai Adai
- Thakkali Adai / Tomato Mixed Dal Dosa
- Vazhaipoo Adai
- Vegetable Oothappam
- Neer Dosa - Karnataka Special
- Essence Dosa - My Hometown Special
- Baigan Masala Dosa
- Curried Chickpeas Masala Dosa
- Mixed Bean N Brown Rice Adai
- Oats Brown Rice Adai
- Oats Pesarattu
- Barley Adai / Barley Paruppu Dosa
- Godhuma Dosa / Healthy Instant Dosa
- Quinoa BrownRice Adai
- Idiyappam Recipe
- Thinai Idli Recipe / Millet Idli Recipe
- Instant Oats Dosa Recipe
- Moongdal Paniyaram
- Moongdal Keerai/spinach Paniyaram
- Vegetable Paniyaram
- Mushroom Potato Stuffed Paniyaram - Stuffed Paniyaram
- Tomato Masal Stuffed Paniyaram - Stuffed Paniyaram
- Chola Paniyaram / Corn Paniyaram
- Paasiparuppu Paniyaram Recipe
- Oats Paniyaram(Using left over idli batter)
- Mushroom Masla Pasta - Indian Style Pasta
- Tomato Parsley Penne Pasta
- Whole Grain Vegetable Pasta - No cheese healthy pasta recipe
- Broccoli Pesto Pasta
- White Sauce Pasta
- Paneer Pasta
- Tomato Cream Sauce Pasta
- Broccoli Pasta / Easy Broccoli Pasta Recipe
- Roasted Beets & Garlic Pasta
- Stir Fried Spaghetti With Vegetables
- Cabbage Chutney
- Carrot Chutney
- Coriander Chutney
- Coconut Chutney
- Chow Chow Chutney for Idly/Dosa
- Chayote Paruppu Thuvaiyal for rice
- Garlic Chutney
- Gongura Thuvaiyal for rice
- Onion Tomato Coriander Chutney
- Pudhina Chutney
- Tomato ChutneY
- Simple Tomato Chutney
- Peanut Chutney/Thuvaiyal
- Ridge Gourd Chutney
- Spring Onion Chutney
- Moongdal Onion Chutney
- Cranberry Pickle
- Ginger Thuvaiyal With Pepper corns
- Broccoli Chutney
- Ridge gourd Thuvaiyal with cilantro
- Cranberry Mango Thokku Pickle
- Homemade Ginger Pickle
- Kothamalli Thogayal
- Instant Mango Pickle
- Kadamba Chutney for idli/dosa
- Chilli Tomato Chutney / Spicy Tomato Garlic Chutney
- Pottukadalai Chutney / Roasted Gram Dal Chutney
- Aloo Capsicum Chutney / Potato Red Bell Pepper Chutney
- Hotel Style Kara Chutney
- Andhra Style Kara Chutney
- Aloo Kurma
- Instant Kurma
- Idly Sambar (Sambar with Idly batter)
- Tiffin Sambar
- Thakkali Kuzhambu
- Kothamalli thogayal / Coriander thogayal
- Instant Sambar / Pottukadalai Sambar
- Kumbakonam Kadappa
- Baked Bitter gourd curry
- Ridge gourd curry
- Stuffed Brinjal Curry
- Vendakkai/Okra Puli Curry
- Okra Curry
- Karela Thokku/Pavakkai thokku
- Cabbage Kootu(with coconut )
- Chayote kootu
- Thakkali Pattani Thokku / Tomato Green Peas Curry
- Podalangai Kootu / Snake gourd Kootu with moongdal
- Keerai Masiyal / Spinach Masiyal
- Bottlegourd Chickpeas Kootu(using peanuts & freshly ground spices)
- Broccoli Spinach Kootu
- Appala Kootu
- Green Tomato Pappu
- Avarakkai Poriyal
- Beetroot Poriyal
- Boiled Potato Fry,
- Boiled Tapioca Stir Fry/Thoran
- Cabbage Poriyal
- Murungai Keerai Poriyal
- Brinjal Poriyal
- Cluster Beans Poriyal(with moongdal)
- Mixed Vegetable Poriayl
- Okra/Vendakkai Poriyal
- Pumpkin Poriyal
- Spincah Poriyal
- Urulaikizhangu Podimas/Potato podimas
- Vazhaipoo Poriyal
- Beet Root Green Gram Usili
- Podalangai Poriyal/Snake Gourd Poriyal
- Vazhakkai Podimas
- Beans Poriyal / Stir fry
- Carrot Poriyal /Stir fry
- Vendakkai Poriyal Recipe
- Jackfruit Seed Dry Curry / Palakottai Dry Curry
- Bitter gourd fry/Pavakkai varuval
- Egg Pepper Fry
- Egg Chilli Fry
- Vazhakkai Varuval
- SevVazhalai Varuval / Raw Red Banana Roast
- Stuffed Okra Fry
- Sliced Potato Fry
- Brinjal Varuval
- Masala Egg Pepper Fry
- Brinjal Roast with Garlic and Fennel Seeds
- Pavakkai Chips
- Vazhakkai Fry / Spicy Vazhakki Fry
- Kathirikkai Mangai Murangaikai Sambar
- Moong dal Sambar
- Vendakkai Sambar
- Murungai keerai Sambar
- Muttai Kuzhambu/Egg Kuzhambu
- Kathirikkai Kondakadalai Masal Kuzhambu
- Paruppu Urandai Mor Kuzhambu
- Vazhaipoo Urundai Puli Curry
- Pachaipayir Urundai Mor Kuzhmabu / Green Gram Dumplings in yogurt Gravy
- Paruppu Keerai
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Quinoa, cauliflower and ramsons cakes
In season, ramsons (wild garlic) are the best flavour for these cakes. If you cannot find ramsons, use fresh spinach and add two cloves of crushed garlic.
200g cauliflower florets
1 large handful ramsons, coarsely chopped
200g feta cheese, crumbled
80g rolled oats
2 tbsp ghee, coconut oil or olive oil, for frying
Salt and black pepper
1 Cook the quinoa. Place 500ml water, the quinoa and some salt in a medium-size saucepan. Bring to the boil, lower the heat and gently simmer for about 15 minutes, or until you see small tails on the quinoa seeds. Drain any excess water and set aside to cool.
2 Place the cauliflower in a food processor and pulse until it forms a rice-like texture. Tip into a bowl, together with the quinoa, ramsons, eggs, feta, oats and seasoning. Stir until well combined. Place in the fridge to set for 30 minutes.
3 Take the mixture and form into 12 patties with your hands. Heat the ghee or oil in a large frying pan on medium-high heat. Add four patties at a time and fry for about 3–4 minutes, or until golden brown. Flip carefully and fry the other side for 2–3 minutes more.
4 Continue until all the patties are fried. Drain on paper towels. Serve warm or cold.
The Green Kitchen by David Frenkiel and Luise Vindahl (Hardie Grant). Order a copy for £17 with free UK p&p (save £8) from guardianbookshop.co.uk or call 0330 333 6846.
Every once in a while, it’s totally okay to indulge in something decadent! These Banana Beignets are perfect for that. They are fried filled with bananas. The fact that they are vegan and gluten-free should make you feel a little better about the fried part, right?
Fritters are delicious as a snack, an appetizer or a side dish. Let your imagination run wild and use your favorite ingredients to create your own unique fritters, both sweet and savory.