buffalo wings recipe: Vegetarian

Showing posts with label Vegetarian. Show all posts

Indian Restaurants' 10 Vegetarian Recipe Tips

Before going further we should know what exactly recipe means. A Recipe is a set of instructions that describe how to prepare or make something, especially a culinary dishes. We Welcome you as our Friends and hope you will truly enjoy your dining experience and our Indian style atmosphere. Each and every item is prepared as you ordered, using the finest ingredients available.

The restaurant presents constantly evolving menus and a carefully matched wine list -all designed to reflect an ethos of innovation and creativity. Tandoori flames have specially designed two different and the most excellent value and a variety of choice for their esteem Customers. They use the finest quality ingredients, the taste tells it all. The taste forces us to go there again and again.

Tandoori Flames - The Indian restaurant We specialize in all sorts of functions whether it a birthday, Corporate, X-mass or Wedding party, Catering & Function hall hire, Both hosted in restaurant as well as at customer venues,. They also serve Corporate customers through their customized catering services for events, seminars and official dinner parties.

Components

Modern culinary recipes normally consist of several components

? The name of the dish

? How much time it will take to prepare the dish

? The required ingredients along with their quantities or proportions

? Necessary equipment and environment needed to prepare the dish

? An ordered list of preparation steps

? The number of servings that the recipe will provide (the "yield")

? The texture and flavor

? A photograph of the finished dish

Some recipes will note how long the dish will keep and its suitability for freezing. Nutritional information, such as calories per serving and grams of protein, fat, and carbohydrates per serving, may also be given.

Earlier recipes often included much less information, serving more as a reminder of ingredients and proportions for someone who already knew how to prepare the dish. Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes.

One of the favourite dish of the Indians Restaurant is Tandoori Bharwaan Aloo now a days. And it is available in every Indian restaurant .And the restaurants were this dish is not available in the menu list are shortly try put it in the menu list because Tandoori BharwaanAloo has become a very common and preferred dish by the Indians .Here is the Recipe by which we can make Tandoori Bharwaan Aloo :

3big (longish) potatoesSome chat masala to sprinkle

Filling :

3 almonds (badaam) - crushed roughly with a rolling pin - 1 tbsp mint (poodina) leaves -chopped - 1 green chilli -remove seeds and chop - 4tbsp grated paneer - ¼ tsp salt or to taste ,1/4 tspgaram masala

¼ tsp red chilli powder - a pinch dried mango powder (amchoor)

Covering:

½ cup thick curd (dahi) - hang in a muslin cloth for 30 minutes , 1 tbsp ginger paste, ¼ tsp red chilli powder , ¾ tsp salt , ¼ tsp red or orange tandoori colour or turmeric (haldi)

BHARWAAN ALOO MASALA

One tsp black cumin (shah jeera), Seeds of 2 brown cardamoms (motielaichi), 6-8 pepper corns (sabot kali mirch), 2-3 blades of mace (javetri)

Boil potatoes in salted water till just tender. Do not over boil. When they are no longer hot , peel skin.For the filling ,mix crushed almonds with mint leaves , green chillies , grated paneer, salt, garam masala, red chilli and amchoor.Grind or crush shah jeera, seeds of motielaichi, pepper corns and 2-3 pinches of javetri to a coarse powder.To the paneer filling, add ¼-1/2 tea spoon of the above freshly ground masala powder also. Keep the leftover powder aside.For the covering , mix hung curd , ginger paste, remaining freshly ground masala powder , red chilli and salt . Add halide or orange color.Run the tip of a fork on the back surface of the potatoes, making the surface rough.(The rough surface holds the curd well). Cut each potato into 2 halves, vertically. Scoop out, just a little, to get a small cavity in each potato with the back of a teaspoon. Stuff with pannier filling.With a spoon apply the curd on the back and sides of the potato.Grill potatoes in a gas tandoor or a preheated oven for 15 minutes on a greased wire rack till they get slightly dry.Spoon some oil or melted butter on them (baste) and then grill further till the coating turns absolutely dry.Sprinkle some chat Machala and serve hot.Gaurav inspired dine in Indian Food they had been opened for four and a half years and that their dishes were inspired from various styles and regions in melbourne indian resturants . My friends and I decided Inside the restaurant, there is a slightly vintage, grungy style which is not at all typical of Indian style atmosphere.

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Vegetarian Fried Rice

Meatless Meals

I am not going to pretend that this is an Asian meal, it is not. The only thing Asian about it is that it has Sesame oil it it, LOL. I LOVE sesame Oil though. Its very good and I just LOVE the smell the sesame oil gives this dish. Go ahead and get yourself some rice paper wrappers and make some Spring rolls to go with it. Its not that much more trouble, you already went though all the trouble to chop up all the veggies so why not?

2 Tablespoons Olive Oil
3 Tablespoons Sesame Oil
2 Eggs, beaten
1/2 cup Onion, chopped
1 Tablespoon Garlic, minced (about 2 cloves)
1 cup Carrots, shredded
1 cup Green Beans, French cup, chopped
1/2 cup Celery, chopped on the bias
2 cups dry rice, cooked to package directions
(Jasmine would be lovely but I usually use long grain white/brown)
2 Tablespoons Soy Sauce (Make sure it's Gluten Free)

Heat a 14 inch deep skillet over high heat until a bead of water vaporizes in 1 to 2 seconds of contact.
Add 1 tablespoon of Sesame Oil and 1 tablespoon of Olive Oil into the pan.
Add Eggs and scramble making sure you break the egg into very small bits. Set aside.
Add 1 tablespoon of Sesame Oil and 1 tablespoon of olive oil into pan again.
Add Onion and Garlic. Cook on high stirring often for about 1 minute.
Add 1 tablespoon of Sesame Oil and 1 tablespoon of olive oil into pan for a third time.
Add all the vegetables and stir fry over medium for 2-3 minutes.
Add rice, egg and soy sauce. Increase heat to medium-high and cook for 2-3 minutes, making sure to stir and break up rice.

Recipe Adapted from "The Breath of a Wok" by Grace Young

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Gluten Free Green Bean Casserole

Last thanksgiving I made a Gluten Free green bean casserole entirely from scratch. Yes, it was yummy but oh so complicated to do for a huge meal like Thanksgiving. This recipe is slightly less complicated. There are no French Fried Onions Gluten Free so that step you will still have to do from scratch, but the rest can be purchased. The added mushrooms step could easily be left out to make this dish more convenient. Below is how I intend to make Green Bean Casserole this year.

French Fried Onions:

2 Large Onions, sliced into thin rings

2 Eggs

1 cup Milk

1 cup Flour Blend (any)

1 teaspoon Salt

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1/2 teaspoon Cayenne Pepper

Oil

2 Tablespoons Butter

8 ounces of Sliced Mushrooms

2 cloves Garlic, minced
1 teaspoon Salt
1/2 teaspoon Pepper
1 Tablespoon Flour Blend (any)

1 18 ounce Progresso Creamy Mushroom Soup
1 teaspoon La Choy Soy Sauce
1 Pound Frozen Green Beans, thawed

Combine Milk and egg and mix throughly and place in a wide bowl.
Soak the onions in egg/milk mixture a few minutes.
Combine flour and seasonings in a large mixing bowl.
Add onions and toss to coat.
Heat oil to about 325 to 350 degrees.
Cook onions for 4-6 minutes or until golden brown. Remove the onions and set on paper towels to dry.
Season with salt and pepper.

Melt the butter in a frying pan set over medium-high heat.
Add the mushrooms, salt and pepper and cook, stirring occasionally, approximately 4 to 5 minutes.
Add the garlic and continue to cook for another 1 to 2 minutes.
Sprinkle the flour over the mixture and stir to combine.
Add the Soup and Soy sauce. Stir.
Cook until the mixture thickens, stirring occasionally, approximately 5 minutes.

Remove from the heat and stir in 1/4 of the onions and all of the green beans.
Top with the remaining onions.
Place into the oven and bake until bubbly, approximately 15 minutes.
Remove and serve immediately.

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Italian Vegetable Stew (Giambotta)

My mother and brother are in town this week. What did they decide upon for our first Sunday family dinner in a long time? Italian Stew of course. This is the one dish of my mothers that my brother loves the most. She serves it on top of Pasta. It cooks down to be a tomato based sauce. Traditionally it is a chunky Vegetable Stew.

1/4 cup Extra Virgin Olive Oil
3 Cloves Garlic, chopped ($.20)
2 Onions ($1.00)
1 large Eggplant, skin peeled and diced ($1.54)
1-pound Zucchini sink peeled and diced ($3.78, could be free if you grow your own)
1 Red Bell Pepper, seeded and diced (optional)
1 28-ounce Tomato Sauce ($1.72)
1-Tablespoon Garlic Powder
1-Tablespoon Oregano
1 Pound Penne Pasta ($2.08)

Put on a large pot of water to boil for pasta.
In a large dutch Oven add Oil and diced Onions, Zucchini, Eggplant and Garlic.
Season with Salt and Pepper and allow to cook over low for 10 to 15 minutes stirring occasionally.
Add pasta to boiling water.
Once veggies start to cook down slightly, add tomato sauce and additional garlic powder and oregano.
Stir and cook until vegetables are cooked down and soft but still maintain their shape.
Drain pasta.
Serve vegetable stew on top of pasta and top with Parmesan and Romao cheese blend.

I will be sharing this with:

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Lean Cuisine Santa-Fe Style Rice and Beans copycat recipe

Dinners for $10 or less

It all started out with my sister. She has fallen on hard times lately, her husband lost his job. They were fresh out of "freezer" foods. She was in desperate need of low cost meals to feed her family and asked me to help. My sister works full time at a job that is 1 hour away from home. Searching for deals is not something she can fit into her schedule. She just does not have the time or energy. What she needs are meals that are cheap without coupons. There are lots of resources out there for meals that are inexpensive. One of my favorite go to places is the $5 dollar dinner Mom.

But hey, I think to myself, I have a recipe or two that fits the bill. So with recipe in hand I went out to the store to search out the ingredients. If you are a local to my town, you may have seen me that day with recipes in hand :-). I checked each recipe out separately so you can see the sales slip. See the total below? I did not include the cheese, cheese is not frugal at $2 to $3 a pack. I did happen to get a bunch of Velveeta crumbles though for $.79 a pack with a $5 off 5 coupon. But she is not a coupon-er remember? She had few crumbles of cheese in the refrigerator and a few tablespoons of sour cream which she used as topping. My sister thought this recipe was a keeper and asked me to come back and make it again next week.

I will never forget the first time I attempted to serve Rice and Beans to my husband. He looked in the pot and asked where the meat was. I had to laugh out loud. He is definitely the meat and potatoes kind of guy. He is, however, always grateful to have a nice meal cooked for him so he graciously tried it. You know what happened after that? He came back and said, "you know, that was very good after all". Indeed it is.

The inspiration for this recipe is my favorite fast food freezer meal from Lean Cuisine. This is my Lean Cuisine Santa-Fe Style Rice and Beans copycat recipe.

2 cups white or brown rice (uncooked)
4 cups Water
1 (8 ounce) can tomato sauce
1/2 cup salsa
1 tablespoon onion flakes
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper or red pepper flakes
1 can black beans, slightly drained
1 can kidney beans
1 can corn
1 teaspoon salt
Black pepper to taste
1/2 cup grated cheese
1/2 cup sour cream

Combine all of the ingredients in a large saucepan over medium-high heat.
Bring to a simmer and reduce heat to low.
Cover and cook on low, stirring occasionally, for 15 to 20 minutes.
Add cheese and sour cream (optional, and not included in low cost recipe) and mix well.

To serve the next day or from the freezer, top with a mexican blend of cheese and heat in microwave for a few minutes.

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Cream Condensed Soup Powder Mix

Please enjoy this recipe as a part of my make ahead series.

2 cubs Nonfat Dry Milk Powder

1/4 cup Corn Starch

1/2 Potato Flakes

2 Tablespoons dried minced onions

1/4 cup Bouillon Powder

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon dried basil

1/4 teaspoon thyme

Using airtight container combine all ingredients listed. Shake well.

When using mix combine 1/3 cup of mix with 1 1/4 cup hot water. Stir until thickened.

To make condensed soup for cooking use 1 cup water.

Add chopped sauteed mushrooms for cream of mushroom soup.
Add Sauteed celery for cream of celery soup.
Add a hand full of chicken bits for cream of chicken soup.

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Refried Beans

Please enjoy this recipe as a part of my make ahead series.

1 pound Pinto Beans (2 cups)

3 or 4 cups Water

1/2 cup Bacon Drippings (I save mine when I cooke bacon)

1 large Onion

5 cloves Garlic

1 Tablespoon Chili Powder

2 teaspoons Cumin

2 teaspoons Salt

1/4 teaspoon Cayenne Pepper powder

1/2 teaspoon Oregano

Soak beans overnight with enough water to cover by 1 or 2 inches.

Next morning, rinse beans and place back into pot with enough water to cover by 1 or 2 inches.

Simmer uncovered on low for 1-1/2 to 2 hours until beans are tender on stove top.

Use potato masher or stick blender to mash up beans.

Place bacon fat in a dutch oven over medium heat. Cook onions until translucent.

Add garlic and seasonings. Cook for about a minute until fragrant.

Add beans and cooking liquid.

Cook stirring until thick paste forms adding any water as necessary.

Starting from stop one, place beans, onions and garlic in crock pot and cook 8 to 10 hours on low.

Remove enough water to just allow beans to be submerged.

Use potato masher or stick blender to mash up beans.

Place in jars or bags and freeze.

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Paste E Figoli Soup (no meat)

As my very good friend Alison says, "There are millions of versions of this recipe on the net". This is so true. But this recipe is MY FAVORITE. The bean puree gives it a really nice creamy flavor without the cream.

I have said before that the Italian recipes on this blog are my mothers. Although this is considered an Italian dish, it is not my creation nor one of my families recipes. It may be the only Italian recipe in my files that is not ours. Where I got it from, I have no idea. But it is awesome!!!

Here is my very favorite Recipe for Pasta E. Fagioli soup:

1 bag frozen soup mix vegetables (onion, celery, carrots) (could use 1 cup fresh each)

1 beef and 1 chicken bouillon cube

4 cloves garlic, chopped

2 - 15 ounce cans cannelloni beans (one pureed in blender with can juices to form paste)

8 ounce tomato sauce (or crushed if you like the chunks)

1 Tablespon basil

1 Tablespoon parsley

1 Tablespoon oregano

1 teaspoon rosemary

1/2 teaspoon thyme

1 can chicken broth (or 2 cups fresh)

1 can beef broth (or 2 cups fresh)
(or use 1 quart of any kind of stock)

2 cups water

salt and pepper to taste

1 1/2 cups Ditalini pasta or other small pasta (I order my GF verson from Amazon, see below)

Grated Parmigiana or Romano cheese

In a deep pot, saute vegetables and garlic in olive oil over medium heat.

Blend the can of beans with the one cup water in electric blender until almost smooth.

Add blended beans to pan then add the can or tomato sauce, celery, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper to taste.

Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally.

Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

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