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Punjabi-Style Chole Chickpea Curry Recipe
Calories238 Kcal
Protein11 g
Fat4 g
Carbs42 g

Punjabi-Style Chole Chickpea Curry Recipe

Indian cuisineVegan3900 min

There are few foods more North Indian than chole (pronounced chho-lay) or chickpea curry, and there are probably as many recipes for making chole as there are h...

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Ingredients
  1. 3 large onions (sliced thin, divided)
  2. 2 large tomatoes (chopped)
  3. 1 tablespoon ginger paste
  4. 2 tablespoons garlic paste
  5. 2 tablespoons vegetable oil (or canola or sunflower cooking oil)
  6. 2 bay leaves
  7. 5 to 6 cloves
  8. 3 to 4 green cardamoms
  9. 5 to 6 peppercorns
  10. 1 teaspoon cumin powder
  11. 2 teaspoons coriander powder
  12. 1/2 teaspoon red chili powder
  13. 1/4 teaspoon turmeric powder
  14. 2 teaspoons garam masala
  15. 2 (15 1/2-ounce) cans of chickpeas
  16. Kosher salt (to taste)
  17. Water (enough to make a gravy)
  18. 1-inch piece of ginger (julienned)
  19. 2 tablespoons fresh coriander leaves (chopped fine)
Directions
  1. Gather the ingredients.
  2. Grind 2 of the sliced onions, the tomatoes, and the ginger and garlic paste together into a smooth paste in a food processor.
  3. Heat the vegetable oil in a deep, thick-bottomed pan on medium heat.
  4. Add the bay leaves, cloves, cardamom, and peppercorns and sauté until slightly darker and mildly fragrant.
  5. Add the remaining sliced onion and fry until light golden in color.
  6. Add the onion-tomato paste you made earlier and fry till the oil begins to separate from the paste.
  7. Add the dry, powdered spices—cumin, coriander, red chili, turmeric, and garam masala powders. Sauté, stirring frequently, for 5 more minutes.
  8. Drain the water in the can from the chickpeas and rinse them well under running water.
  9. Now add the chickpeas to the masala you fried up earlier. Stir to mix everything well.
  10. Add salt to taste and enough hot water to make the gravy—about 1 1/2 cups.
  11. Simmer and cook covered for 10 minutes.
  12. Use a flat spoon or potato masher to mash some of the chickpeas coarsely. Stir to mix everything well.
  13. Garnish with juliennes of ginger and finely chopped fresh coriander leaves. A squeeze of lemon and a handful of very finely chopped onion tastes great as a garnish too.
  14. Serve hot and enjoy!
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Vegetarian Ceviche Salad (Ceviche de Verduras)
Calories372 Kcal
Protein15 g
Fat22 g
Carbs32 g

Vegetarian Ceviche Salad (Ceviche de Verduras)

OtherVegan3000 min

The exciting flavors of a ceviche marinade work just as well for vegetables as they do for seafood, and it would be a shame for those who don't like seafood to ...

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Ingredients
  1. 1/2 red onion
  2. 3 limes
  3. 1 red pepper
  4. 1/2 cup cooked corn (choclo if available)
  5. 1 avocado
  6. 1 /2 aji Amarillo chile pepper or other hot pepper
  7. 8 ounces fresh mozzarella cheese
  8. 1/4 cup cilantro leaves
  9. Salt and pepper to taste
Directions
  1. Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 1 lime and leave them to marinate for at least 20 minutes.
  2. Chop the red pepper and place in a bowl with the corn.
  3. Finely chop the chile pepper and toss with the vegetables.
  4. Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl.
  5. Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes and season with salt and pepper to taste.
  6. Marinate salad in the refrigerator for 15 minutes, covered with plastic wrap.
  7. Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
  8. Serve immediately.
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Parsi Brown Rice
Calories396 Kcal
Protein8 g
Fat1 g
Carbs87 g

Parsi Brown Rice

Indian cuisineVegan2100 min

Indian food is a combination of various flavours - salty, sweet, bitter, sour and hot. Ideally these flavors should not only balance within a dish but a good me...

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Ingredients
  1. 2 cups long grained Basmati rice
  2. 2 tbsps vegetable/sunflower/ canola cooking oil or ghee
  3. 1/2 tsp sugar (I usually use raw sugar)
  4. 5 black peppercorns
  5. 4 cloves
  6. 1 bay leaf
  7. 1" piece of cinnamon
  8. 2 large onions sliced very thinly
  9. 4 and a 1/2 cups hot water
  10. Salt to taste
Directions
  1. Gather the ingredients.
  2. Wash the rice in a sieve under running water until the water runs clear. Drain the rice thoroughly in the seive.
  3. Heat the vegetable/sunflower/ canola cooking oil or ghee in a deep, heavy-bottomed pan on a medium heat. When the oil is hot, add the sugar and cook until it caramalizes and turns dark brown and liquid. Stir frequently.
  4. Add the whole spices and fry till they release their aroma (or turn slightly darker).
  5. Add the sliced onions and fry until they are soft, translucent and starting to turn a pale golden colour.
  6. Add the rice to this and mix well. Fry for 2 minutes, stirring often to prevent sticking.
  7. Add the hot water and mix again.
  8. Bring to a boil and then reduce flame to a simmer.
  9. Cook this way till the water almost dries up.
  10. Now sprinkle about 3-4 tablespoons of water all over the rice, cover and cook till done. To check if rice is cooked, pick up a few grains and squeeze between thumb and index finger. The grains should feel firm but mash fully.
  11. Turn off fire, cover and allow to rest for 5 minutes.
  12. Serve hot with Dhansak and Kachumbar salad.
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Chettinad Chicken Curry
Calories796 Kcal
Protein70 g
Fat48 g
Carbs23 g

Chettinad Chicken Curry

South IndianNon-vegetarian2100 min

From Tamilnadu in South India, Chettinad chicken is a fiery curry. There's no reason why you can't reduce the chilies to suit your palate though. While Chettina...

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Ingredients
  1. 1 tablespoon poppy seeds
  2. 1 teaspoon coriander seeds
  3. 1 teaspoon cumin seeds
  4. 1 teaspoon anise seed/fennel seeds
  5. 3 red chilies (dry)
  6. 1 stick cinnamon (1 inch)
  7. 2 cardamom pods
  8. 3 cloves
  9. 1/2 cup coconut (grated)
  10. 2 teaspoons ginger paste
  11. 2 teaspoons garlic paste
  12. 2 to 3 tablespoons vegetable oil (or sunflower, canola, or ghee)
  13. 10 to 15 curry leaves
  14. 2 large onions (sliced fine)
  15. 1 star anise
  16. 2 tomatoes (chopped fine)
  17. Optional: 1 teaspoon chili powder
  18. 1-kilogram chicken (a whole chicken cut into bits or leg or breast pieces)
  19. Salt (to taste)
  20. 2 teaspoons lime juice
  21. Garnish: chopped coriander leaves
Directions
  1. Heat a heavy pan or skillet on a medium flame and roast the poppy, coriander, cumin and fennel seeds, dry red chilies, cinnamon, cardamom, cloves, and coconut for 3 to 4 minutes. Remove from flame and allow to cool. Grind the mixture into a coarse powder in a clean, dry coffee grinder.
  2. Mix the ginger and garlic pastes with this powder and keep aside.
  3. In another deep pan, heat the oil and add the curry leaves. When they stop spluttering, add the sliced onions and fry till they are light brown.
  4. Add the spice paste and star anise and fry for another 2 to 3 minutes.
  5. Add the tomatoes and chili powder and stir well to mix all the ingredients.
  6. Add the chicken, cover and simmer till it is tender.
  7. When the chicken is done add lime juice, mix well and turn off the flame.
  8. Garnish with coriander leaves and serve.
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Baked Grilled Cheese Pesto Sandwiches
Calories175 Kcal
Protein6 g
Fat13 g
Carbs9 g

Baked Grilled Cheese Pesto Sandwiches

OtherVegan780 min

Baked Grilled Cheese Pesto Sandwiches are so delicious and easy to make. Instead of standing over a hot stove, bake your grilled cheese sandwiches in the oven! ...

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Ingredients
  1. 8 slices whole wheat bread
  2. 3 tablespoons butter, softened
  3. 8 thin slices Swiss, Muenster, Colby or Cheddar cheese
  4. 1/4 cup basil pesto
Directions
  1. Preheat the oven to 425 F. Spread the butter on only one side of each slice of the bread, spreading more thickly around the edges and less in the center. This will prevent the edges from burning before the center is crisp.
  2. Place half of the bread slices, buttered side down, on the work surface. Top each piece of bread with a slice of cheese, a tablespoon of pesto, then another slice of cheese. Top with the remaining bread slices, buttered side up.
  3. Place the sandwiches on heavy-duty jelly roll pan.
  4. Bake for 4 minutes, then remove the pan from the oven. Immediately turn the oven up to 450 F. Carefully turn the sandwiches using a large spatula.
  5. Bake for another 3 to 4 minutes, watching the sandwiches carefully until the bread is toasted and crisp and the cheese is melted.
  6. The first time you flip these sandwiches, they won't look done at all - the bread will be only slightly brown. But when the sandwiches are done, they will be beautifully crisp and brown on both sides. Serve immediately.
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Baked Salmon Loaf
Calories417 Kcal
Protein27 g
Fat24 g
Carbs21 g

Baked Salmon Loaf

OtherNon-vegetarian3900 min

Forget the meatloaf—mix up this salmon loaf instead for a healthy dose of protein, omega-3 fatty acids, and B vitamins. Because this recipe calls for canned s...

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Ingredients
  1. 16 ounces canned salmon (drained)
  2. 1 1/2 cups soft fresh bread crumbs
  3. 2 large eggs, beaten
  4. 1/2 cup light cream (or evaporated milk)
  5. 2 tablespoons melted butter
  6. 3 tablespoons onion (finely chopped)
  7. 1 tablespoon fresh parsley (chopped)
  8. 1 teaspoon dry dill weed
  9. 1/2 teaspoon salt
  10. Ground black pepper, to taste
Directions
  1. Gather all the ingredients.
  2. Grease an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Heat the oven to 350 F.
  3. Flake the salmon, and combine it with bread crumbs in a medium-sized bowl.
  4. In a separate small bowl, whisk the eggs with cream (or milk) and melted butter.
  5. Combine the wet ingredients with the salmon mixture and stir in the onion, parsley, dill, salt, and pepper.
  6. Use a spatula to turn the salmon mixture into the loaf pan.
  7. Bake for 45 to 55 minutes or until cooked through.
  8. Enjoy!
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Make Tom Khaa, Easy Tom Yum Soup with Coconut Milk
Calories576 Kcal
Protein23 g
Fat30 g
Carbs68 g

Make Tom Khaa, Easy Tom Yum Soup with Coconut Milk

OtherNon-vegetarian1800 min

Aside from being the most famous of all Thai soups, Tom Yum offers many health benefits due to its potent combination of herbs and spices. In fact, this Thai so...

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Ingredients
  1. 3 to 4 cups chicken stock
  2. 1 stalk lemongrass (lower 1/3 finely minced and upper part kept whole)
  3. 3 cloves garlic (minced)
  4. 1/2 teaspoon dried crushed chili or to taste
  5. 3 kaffir lime leaves (available fresh or frozen at Asian food stores)
  6. 1/2 to 3/4 cup fresh shiitake mushrooms (sliced thinly)
  7. 12 to 14 medium or large raw shrimp (shelled)
  8. 1 green and/or red bell pepper (sliced)
  9. Optional: a handful of cherry tomatoes
  10. 1/2 can coconut milk or to taste
  11. 2 tablespoons fish sauce
  12. Optional: 1 teaspoon brown sugar or a squeeze of lime juice
  13. Garnish: 1/3 cup fresh coriander (roughly chopped)
Directions
  1. Pour chicken stock into a deep cooking pot and turn heat to medium-high. Add prepared lemongrass to the pot, including upper parts of the stalk you didn't mince. Boil 5 to 6 minutes, or until fragrant.
  2. Reduce heat slightly to achieve a nice simmer. Add garlic, chili, lime leaves, and mushrooms to broth. Continue simmering for another 5 minutes.
  3. Add shrimp, bell pepper, and cherry tomatoes (if using). Simmer 5 to 6 minutes, or until shrimp are pink and plump.
  4. Turn down the heat to low and add coconut milk and fish sauce. Taste-test the soup for spice and salt, adding more chili and/or fish sauce (instead of salt) as desired. If too sour for your taste, add 1 teaspoon brown sugar; if too salty, add a squeeze of lime juice. Add more coconut milk if you want your soup richer or creamier, or if it's too spicy for your taste.
  5. Serve in bowls with fresh coriander sprinkled over.
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Easy One-Pan Broccoli Macaroni and Cheese
Calories770 Kcal
Protein36 g
Fat54 g
Carbs36 g

Easy One-Pan Broccoli Macaroni and Cheese

OtherVegan1200 min

This easy macaroni and cheese is a snap to prepare, and it's cooked on the stovetop using just one saucepan. Lots of sharp cheddar cheese paired with the brocco...

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Ingredients
  1. 8 ounces elbow macaroni (about 2 cups uncooked)
  2. 12 to 16 ounces chopped frozen broccoli
  3. 4 tablespoons butter
  4. 1 teaspoon dry mustard
  5. 1/4 teaspoon freshly ground black pepper
  6. 1/4 cup all-purpose flour
  7. 2 1/2 cups milk
  8. 3 cups (12 ounces) shredded sharp Cheddar cheese
  9. Salt (to taste)
Directions
  1. Cook the macaroni in boiling salted water following package directions, adding the chopped broccoli about 1 minute before the macaroni is done. Drain in a colander.
  2. In the same saucepan over medium heat, melt the butter. Stir in the mustard powder, pepper, and flour and continue cooking, stirring, for 2 minutes.
  3. Gradually whisk the milk into the flour mixture. Cook, stirring, until the sauce is thickened and bubbling.
  4. Add the cheese and continue stirring until the cheese has melted. Taste and add salt, as needed.
  5. Add the drained macaroni and broccoli and stir to combine thoroughly.
  6. Transfer to a serving dish or individual bowls.
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Raw Vegan Thai Coconut Soup (Tom Kha)
Calories880 Kcal
Protein13 g
Fat72 g
Carbs62 g

Raw Vegan Thai Coconut Soup (Tom Kha)

OtherVegan600 min

An easy raw food coconut soup recipe made from a young coconut and plenty of Thai spices, including ginger (or Thai galangal if you can find it), lime juice, cu...

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Ingredients
  1. 1 young coconut
  2. 4 cloves garlic
  3. 2 tsp. fresh ginger (minced, or galangal)
  4. 3 tbsp. lime juice
  5. 2 tsp. olive oil (cold pressed, or hemp or flax oil)
  6. 1 tsp. curry powder
  7. 1 medium tomato
  8. 1/4 tsp. salt
  9. 1/2 tsp. fresh chili pepper(minced, or to taste, we used cayenne pepper)
  10. 2 tbsp. fresh cilantro (chopped)
  11. Optional: bell pepper (diced)
  12. Optional: cherry tomatoes (chopped)
  13. Optional: mushrooms (thinly sliced)
Directions
  1. Gather the ingredients.
  2. Open the coconut and drain the water into a blender. Scrape out the meat, and add to the blender.
  3. Add garlic, ginger or galangal, lime juice, oil, curry powder, tomato, salt, and chili. Blend until smooth and creamy. Adjust seasonings to taste.
  4. Add cilantro and pulse until cilantro is finely minced.
  5. Pour into serving containers and add any chopped veggies you like: bell pepper, tomatoes, and thinly sliced mushrooms work well.
  6. This raw coconut soup works well after it's had a chance to chill in the fridge for a couple of hours to allow the flavors to set. It'll need a good stirring before serving, however, as the oils and coconut water will tend to separate.
  7. Enjoy your raw food Thai coconut soup! Yum!
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Creamy Chicken, Leek and Mushroom Pie
Calories895 Kcal
Protein36 g
Fat60 g
Carbs53 g

Creamy Chicken, Leek and Mushroom Pie

EnglishNon-vegetarian6300 min

There is something so comforting about a traditional British chicken pie with memories of school days and family lunches. Like its close cousin, steak and kidne...

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Ingredients
  1. For the pastry:
  2. 7 oz./200 g. all-purpose flour
  3. Pinch of salt
  4. 4 oz./110 g. butter (cubed or an equal mix of butter and lard)
  5. 2 to 3 tbsp. cold water
  6. 1 egg (beaten for glaze)
  7. For the filling:
  8. 3 tbsp. vegetable or olive oil
  9. 12 oz./350 g. chicken meat from legs and thighs (skinless, boneless)
  10. 2 medium leeks (finely sliced)
  11. 4 oz./110 g. baby button mushrooms
  12. 1 tbsp. butter
  13. 1 tbsp. flour
  14. 18 fl oz./500 ml hot chicken stock
  15. 1 tbsp. flat leaf parsley (chopped)
  16. 1/2 tsp. fresh thyme
  17. Dash of salt and pepper
  18. 1 beaten egg for glazing
Directions
  1. Make the pastry following the instructions.
  2. Heat the oil in a large skillet or deep frying pan. Add the chicken meat and cook for 5 minutes, stirring occasionally until the chicken is browned all over. Using a slotted spoon, remove the chicken and keep to one side.
  3. Add the finely sliced leek and the baby button mushrooms. Cook for 3 minutes, stirring occasionally until the leeks are softened. Remove the leeks and mushrooms and keep to one side with the chicken.
  4. Add the butter to the pan and melt over medium heat. Add the flour and stir well to incorporate all the flour into the butter.
  5. Using a hand whisk, slowly add the hot chicken stock, whisking all the time until a smooth gravy is created, cook for 3 minutes, again stirring from time to time.
  6. Add the chicken, leeks, and mushrooms into the gravy, then add the parsley and thyme and season generously with sea salt and black pepper. Cook for a further 2 minutes then put to one side to cool completely.
  7. Generously grease two 6 in/15 cm ovenproof pie dishes or 1 x 1-pint dish. Roll the pastry to 1/8 in/3 mm thick and line your dish(es). Re-roll the remaining pastry to make lids to fit the size of the dish you are using. Place the dishes and pastry into the refrigerator for at least 20 minutes.
  8. Heat the oven to 400 F/200 C/Gas 6. Place a heavy cookie or baking sheet on the middle shelf.
  9. Divide the filling between the two dishes (or pint dish if making just one pie) making sure both have equal amounts of chicken and gravy.
  10. Using a pastry brush, dampen the edges of the pastry lining with beaten egg, then cover with the pastry lid and crimp the edges to seal. Brush generously with beaten egg.
  11. Using a sharp knife, cut a small hole into the center of the lid to allow the steam to escape during cooking and to prevent the pastry from becoming soggy.
  12. Set the pie dish(es) onto the heated baking sheet in the oven and bake in the preheated oven for 40 minutes or until the pastry is golden brown and the filling bubbles. Serve hot or leave to cool completely if serving cold.
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Grilled Chicken and Avocado Flatbread Sandwich
Calories912 Kcal
Protein67 g
Fat135 g
Carbs111 g

Grilled Chicken and Avocado Flatbread Sandwich

EnglishNon-vegetarian1200 min

We all love when we can find a way to replicate a favorite menu item at home. This sandwich is inspired by one of the most popular items on the menu at Longhorn...

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Ingredients
  1. For the Flatbread:
  2. 1 slice flatbread (can purchase at your local grocer in the bread aisle or bakery department)
  3. 1/4 ripe avocado
  4. 3 ounces chicken breast (grilled boneless, sliced; about half a chicken breast)
  5. 2 slices tomato (fresh, ripe)
  6. 3 ounces Colby Jack cheese (shredded)
  7. For the Red Chili Ranch Dressing:
  8. 1/2 cup mayonnaise
  9. 1/2 cup buttermilk (well-shaken)
  10. 1 clove garlic (peeled)
  11. 6 tablespoons red chili sauce
  12. 1 tablespoon onion (finely chopped)
  13. 1/8 teaspoon salt (fine sea salt, plus additional to taste)
  14. 1/2 teaspoon dry mustard
  15. 2 tablespoons chives (finely chopped)
  16. 1 tablespoon parsley (fresh flat-leaf, finely chopped)
  17. 1 tablespoon dill (fresh, chopped)
  18. 1/4 teaspoon black pepper.
Directions
  1. To make the flatbread, mash the avocado with a fork in a small bowl and spread onto the flatbread.
  2. Top with slices of fresh chicken, tomato, and shredded cheese.
  3. To make the dressing, in a small bowl, combine the mayonnaise, buttermilk and red chili sauce and whisk together.
  4. Mash the garlic and onion and sea salt on a cutting board with the back of a spoon to create a paste. Add the garlic-onion paste and dry mustard to the buttermilk mixture and whisk well to combine. Add the chives, parsley, dill and freshly ground black pepper and whisk well to combine.
  5. At point you can drizzle some of the dressing (a tablespoon or two) over the sandwich, fold the sandwich in half and grill the sandwich in a panini machine, or you can heat a cast iron or grill pan over medium-high heat place the open sandwich (with no dressing) in the pan, heat the bottom of the bread, then transfer it to under a preheated broiler and allow the cheese to melt, the drizzle on the dressing and fold the sandwich in half. Serve wa
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Malai Prawn (Creamy Prawn Curry)
Calories499 Kcal
Protein43 g
Fat31 g
Carbs16 g

Malai Prawn (Creamy Prawn Curry)

RajasthaniNon-vegetarian2400 min

This creamy prawn curry is a north Indian delicacy eaten with traditional jeera rice. Sometimes called Chingri Malaikari, or Malai for short, this is now eaten ...

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Ingredients
  1. 2 large onions
  2. 3 tomatoes
  3. 2 green chilies
  4. 3 tablespoons vegetable cooking oil
  5. 1 tablespoon ginger paste
  6. 2 tablespoons garlic paste
  7. 1 tablespoon garam masala
  8. 2 teaspoons coriander powder
  9. 1 teaspoon cumin powder
  10. 2 cups coconut milk
  11. Salt
  12. 2 pounds large ​prawns (also called tiger prawns)
  13. 3 tablespoons single cream
  14. Garnish: fresh coriander leaves.
Directions
  1. Gather the ingredients.
  2. Grind the onions, tomatoes, and green chilies into a fine paste in a food processor.
  3. Heat the oil in a pan and add the paste. Fry for a minute.
  4. Add the ginger paste and garlic paste and fry for another minute.
  5. Add the garam masala, coriander, cumin, and the chili paste and cook until the oil begins to separate from it.
  6. Add the coconut milk and bring to a boil. Add salt to taste.
  7. Add the prawns and cook for another 2 minutes.
  8. Turn off the fire and stir in the cream.
  9. Garnish with coriander leaves and serve with jeera rice or plain boiled rice.
  10. Serve and enjoy!
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