Tender chicken gets simmered in a creamy, subtly spiced, flavorful broth. And mild green chiles, corn, and kale add plenty of fiber and gorgeous color. The best part? It’s a 1-pot meal ready in less than 1 hour that’s dairy- and gluten-free! Let us show you how it’s done! How to Make White Bean Chicken Chili This soups starts by sautéing best friends onion and garlic in a pot along with chicken thighs or breasts until slightly browned....
In Tamil, it is called Paruppu Rasam where Paruppu means dal or lentils. The consistency of this dal rasam is watery and thin compared to normal Indian dal dishes like dal fry, sambar. 2 Tips To Make BEST Tasting Rasam Ingredient Notes Step By Step Photo Instructions Full instructions are in the recipe card at the end of the post. This is just the overview and notes on how to make dal rasam aka paruppu rasam....
Just 6 simple ingredients required for this delicious dessert. Let us show you how it’s done! Want to know the secrets to these incredibly delicious homemade peanut butter cups? Almond flour provides just enough texture so the peanut butter isn’t runny Powdered coconut sugar adds natural sweetness without the grittiness of granulated sugar And semi-sweet chocolate yields bold chocolate flavor and the perfect amount of sweetness to complement the salty peanut butter...
This crema is bright, fresh, perfectly rich and creamy, and plant-based, too! Bonus points? It only requires 25 minutes, 6 ingredients, and 1 blender. Let’s do this thing! What is Avocado Crema? Avocado crema is a creamy, slightly tangy dip or sauce starring avocado. It’s similar to guacamole but is extra smooth, creamy, and lightened up. We love it for topping tacos, bowls, and more! While it’s most commonly made with sour cream, the following is our inspired take relying on plant-based, whole food ingredients....
You’ll Love This Recipe Quick to make: This marble loaf cake is quicker than making a round layered cake. Plus, it looks pretty stunning without any decorative frosting. One batter only: Yes, the chocolate batter is made from vanilla batter itself. So you don’t have to make two separate cake batters. By hand: The batter comes together just by whisking using your hands. No need to use a stand mixer or hand mixer....
We thought so, but we knew they’d need a few tweaks. Spoiler alert: Major success! These revamped sweet potato muffins are gluten-free, naturally sweetened, oil-free, and require just 10 ingredients to prepare. Let’s bake! These start with roasting a sweet potato, peeling off the skin, and then mashing it to make a purée. The purée is mixed with maple syrup for sweetness, almond butter for richness, and an egg to provide a nice fluffy texture....
The slight sweetness of carrot goes perfect with the flavor of dill leaves. Also addition of amchur powder balances the sweetness. This is healthy, homey dish which tastes delicious and also looks beautiful on your dinner table. Dill leaves aka suva or shepu bhaji has many healthy benefits. It is good source of calcium which is good for strong bones. It is good for digestion. If you are on diet for weight loss than you should eat this, as it contains dietary fibers....
If not, I vote it should be. When you taste how amazing this pasta is, you’re going to want it all hours of the day. Have you ever had a sauce-less pasta? I know it sounds boring. But here’s the thing – it’s not. Al-dente pasta tossed in garlic-and-chili-infused olive oil, fresh parsley, and vegan parmesan cheese. You won’t be missing the cream sauce one bit. This recipe is easy to make, requiring just 30 minutes and 10 basic ingredients....
Beyond whipping up hummus and falafel, my Mediterranean/Greek food skills were lacking. It was time for that to change. A few years ago when we were still living in Portland, I accompanied a friend to a farmers market where I experienced a Greek wheat berry salad that kind of changed my life. Well, that’s dramatic. But I remember it was one of the first meals that proved to me you really don’t need meat or gobs of peanut butter to fill you up....
All hail the veggie burger! If you’ve followed Minimalist Baker for a while, you know I’ve made many veggie burgers in the past – exhibit A, B, C, D, and E. Yes, it’s an obsession – I know. But none of these burgers have been truly “grillable” due to their fragile texture. And because we aren’t currently grill owners, I usually opt for baking or sautéing anyway. Recently, however, we’ve been attending more summer BBQs and I’ve been receiving emails from people asking for a burger that will hold up on the grill....
We’ve covered breakfast, sides, and entrées so far, and now, it’s onto sweeter territory. I’ve whittled down all the festive dessert recipes on the site to my top 20 favorites. Believe me – it was a task. But it’s a hard job and somebody’s got to do it. (That somebody is luckily me – also the taste tester). We hope you’re celebrating the holidays with people you love and lots of delicious food....
Important Reheating Tip: No matter how much you initially reduce it, the sauce liquidates after it settles. I always reheat leftovers on the stovetop to get the sauce thick and lucious again. I’ve also tried adding cornstarch to the sauce but didn’t find it essential. Tried this recipe? If you have a minute, please consider leaving a comment telling me how it was! You can also take a quick picture and upload it directly into the comments....
Here I have used mix of three different dals – toor dal (split pigeon peas), moong dal (split yellow lentils) and masoor dal (pink lentils). Alternately you can use just one or combination of any two lentils. The meal is complete and comforting when this instant pot dal fry is served with rice (e.g. plain rice, jeera rice or pulao) or quinoa. I always cook dal and rice together using PIP (Pot In Pot) method, details mentioned below in notes....
Just 30 minutes until plant-based taco night is on. Grab your tortillas, friends! These tacos owe their glory to the magical flavor combination that is Jamaican Jerk Seasoning. It’s a spicy, sweet, savory mix that makes your tastebuds sing! After cutting the cauliflower into small bite-sized pieces, we coat it in the jerk spice rub with oil and coconut aminos (for a little sauciness and extra sweetness). When it comes out of the oven, the cauliflower is tender and has crispy roasted edges (swoon!...
I always liked the taste and flavor of karela, but hubby is not big fan of it. But recently he started to enjoying it. So I make it at least once a month. This is simple and quick to make sabji that I have grew up eating it. But my mom-in-law makes the gujarati karela sabji with besan. Hubby likes that version more than this. I will share it sometime later....
The outer layer of these kachoris is crispy yet flaky. Here I have used mixture of whole wheat flour and all purpose flour. But traditionally only all purpose flour is used. The stuffing has full flavor of lilva along with slight nutty taste from peanuts and sesame seeds. Also the balanced flavor of sweet and tangy comes from sugar and lemon juice. For the spicy flavor only green chilies are used, so adjust them accordingly as per your liking....
It is loved by kids as well as adults. Eating kulfi is like heaven during summer though you can enjoy it any day. The texture of the it is rich and creamy. You will feel the creaminess at the roof of your mouth while eating. Addition of nuts give some texture and bite while eating. No ice crystals are forming once it is set. It is the best achievement when it comes to homemade kulfi or ice cream....
❤️ About Mango Falooda Recipe This is the variation of traditional rose-flavored falooda for mango lovers. Easy to make: It looks like there are so many components for each and every layer. But trust me it is super easy to make and anyone can prepare this mango falooda with some prep work. Little prep work required: Follow these tips and flow to make the prep work easy and it gets done in just 30 minutes (from prep to serving)...
For those who are not familiar with it, paratha is Indian flat bread made with whole wheat flour. So this masala paratha is nothing but same as paratha but some spice powders added to give some flavor punch to it. Here I have made square shaped paratha, but you can make simple round or triangle like this ajwain paratha, anyway it will taste fantastic. Only difference is that round one will not be that flaky as square or triangle one....
This recipe will give you the perfect, Udupi or south Indian restaurant style medu vada. ❤️ About This Medu Vada Recipe Medu vada is the South Indian breakfast made from skinless black lentils (urad dal). The lentil batter is shaped like doughnuts (hole in the center) and deep-fried into the oil. Here medu=soft in Kannada and vada=fritters. Different regions of India have different names e.g. uddina vade, medhu vadai, ulundu vadai, garelu, uzhunnu vada but the procedure is almost the same....
