Mediterranean Roasted Vegetables (With Dill Yogurt Sauce)
Tired of boring veggie? These Mediterranean roasted vegetables take things up a few notches with strong seasoning and dill yogurt sauce. Love at first bite!
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VEGETABLE QUINOA NOURISH BOWL Recipe | HIGH PROTEIN Vegan and Vegetarian Meal Ideas
Indian Style Vegetable Quinoa Nourish Bowl Recipe is a perfect one pot meal.
Healthy Vegan and Vegetarian Meal Ideas. Easy Quinoa recipes for any day of the week.
???? Let me know in the comments if you enjoyed my vegan nourish bowl recipe?
▶️ INGREDIENTS for Quinoa Recipes: (3 to 4 servings)
1 cup/190g Quinoa (soaked for about 30 minutes)
3 Tbsp Olive oil
1+1/2 cup 200g Onion
1+1/2 Tbsp Garlic or to taste - finely chopped
1/2 Tbsp Ginger or to taste - finely chopped
1/2 Tsp Turmeric
1 Tsp Paprika (NOT SMOKED)
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1/4 Tsp Cayenne Pepper (Optional)
Salt to taste (I have added total 1/4 + 3/4 teaspoon of pink Himalayan salt)
150g / 1 cup Carrots
130g / 1 cup Green Beans
200g / 1 cup Tomatoes - chopped
70g / 1/2 cup Frozen Green Peas
325ml / 1+1/3 cup Water OR AS REQUIRED (???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY)
100g / 3+1/2 cup Spinach - LEAVES ONLY (I have added baby spinach)
Lemon juice to taste (I have added 1/2 tablespoon)
Ground Black Pepper to taste (I have added 1/2 teaspoon)
1/2 cup / 70g Cashews (Toasted)
2 Tablespoon / 5g Cilantro (Coriander leaves) - very finely chopped
▶️ METHOD:
Start by thoroughly washing the quinoa a few times until the water runs clear and then soak in water for about 30 minutes. Once the quinoa is soaked, drain the water from the quinoa and let it sit in the strainer.
To a heated pan add the cooking oil, onion and 1/4 teaspoon salt. Adding salt to onion will release its moisture and help it cook faster so please don’t skip it. Fry the onion on medium to medium-high heat until it just starts to brown.
Once the onion has starts, add the finely chopped garlic and ginger and fry for 30 seconds. Then add carrots, green beans and spices (Turmeric, Paprika,Ground Cumin, Ground Coriander, Cayenne Pepper) and mix well. Fry on medium heat for about 2 to 3 minutes. Then add the soaked quinoa, chopped tomatoes, frozen peas, salt and water to the pan. Bring it to a vigorous boil. Then cover the lid and reduce the heat to low. Cook on low heat for about 20 to 25 minutes or until the quinoa is cooked.
Once the quinoa is cooked, turn off the stove. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT. Along with lemon juice and ground black pepper and mix thoroughly BUT GENTLY. Top it with toasted cashews and chopped cilantro (coriander leaves). Serve hot.
▶️ IMPORTANT TIPS:
???? Thoroughly wash the quinoa, this will get rid of any impurities/gunk/bitterness and will give a cleaner taste to the quinoa
???? Every stove is different SO ADJUST THE HEAT AND COOKING TIME AS REQUIRED
???? Adding salt to onion will release it's moisture and will help it cook faster so please don’t skip it
???? Sometimes one batch of quinoa can be more dry than the other, SO ADJUST THE COOKING WATER QUANTITY ACCORDINGLY
???? After the quinoa is cooked. RIGHT AWAY ADD THE SPINACH LEAVES WHILE THE QUINOA IS STILL STEAMING HOT, SO THAT THE SPINACH CAN WILT FROM THE HEAT.
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Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, and modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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HEALTHY DELICIOUS VEGETABLE LENTIL CURRY (NO ONION GARLIC) | VEGETABLE MOONG DAL RECIPE
How To Make A Delicious Vegetable Lentil Curry - Veg Moong Dal - Mixed Vegetable Dal
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Ingredients Required For Making Veg Lentil Curry - serves 6 to 8
For cooking dal -
* half a cup of moong dal (split small yellow lentils)
* 2 cups of water for cooking dal ( will need more if not using a pressure cooker)
* 1/2 teaspoon turmeric powder
For cooking the curry -
* 1 dried Indian bay leaf
* 1 dry red chilli
* 1 teaspoon cumin seeds + 1 teaspoon for dry roasting and grinding to a fine powder
* 1 sweet potato
* 10 baby potatoes or one large potato chopped
* 1 carrot
* 6 to 7 green beans
* 1/3 rd cup frozen green peas.
* handful of spinach leaves
* 2 medium tomatoes
* 1 teaspoon finely grated ginger
* 1/2 teaspoon turmeric powder
* 2 jalapeño or green chillies (optional)
* 2 teaspoons salt or as per taste
* 1 tablespoon oil
* 1 teaspoon ghee or use a little more oil
* 1 cup hot water. Adjust proportion according to the consistency that you prefer.
Serve this dal with rice/roti/toast
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DISCLAIMER- The information provided on this channel is for general purposes only and should not be considered as professional experience. All opinions/views/suggestions expressed here are based on my personal experience of cooking which I gained for years at my own home kitchen. While making videos, I have taken into consideration all possible and required safety precautions, but still any action you take based upon the information on this channel is strictly at your own discretion and risk, and we are not liable for any harm or damage in connection after watching or trying out the content presented in our videos.
Have a happy and safe cooking experience.
HOMEMADE Style Giardiniera | Italian pickled vegetables
Making homemade pickled vegetables (Giardiniera) is easy to make than you’d think and allow you to keep a stash of delicious pickled jarred vegetable in the pantry all year round.
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Vegetables needed:
About 5 lbs (2kg) of fresh vegetables:
cauliflower
carrots
small onions
white pearly onions
red pepper
yellow peppers
cucumbers
zucchini
celery
chili peppers
You can also add any
vegetables of your choice.
Spices needed:
4 sprigs of fresh dill, or
1 tbsp dried dill
1 tbsp mixed peppercorns
1 head of garlic
3 bay leaves
1 tsp red pepper flakes(optional)
3 tbsp table salt (40 g)
3 tbsp sugar (40 g) *** Note, Or 2 tablespoons of honey (30 g)
6 cups white vinegar
(1 1/2 liter)
6 cups water (1 1/2 liter)
(** If you like a spice Giardiniera, add a pinch of crushed red pepper to each) jar.
(***If In case you don't want to use sugar, use honey.
Use 2 tablespoons of honey (30 g) ( That is, 2 tablespoons of honey = 3 tablespoons of sugar.
Learn how to Pickle Vegetables the easy way | Toursi
Toursi | Pickled Vegetables
In Greece people often pickle vegetables as a way of preserving all the bounty from their gardens. These days I’ll buy the vegetables at the store but I still make it a lot so we always have it on hand. The exact amount this recipe makes always depends a little bit on the volume of vegetables we use. It’s worth having an extra small jar available in case you have extra!
4 quarts (we use 4 1-quart jars)
3 celery stalks
4 large carrots, peeled
3 cups mini red and yellow sweet peppers
1 whole medium size cauliflower
3 cups button mushrooms
8 pearl onions (2 per jar)
½ bunch of parsley, coarsely chopped
8 whole garlic cloves (2 per jar)
3 TBSP kosher Salt
1 TBSP granulated sugar
1 ½ cups white Vinegar
1 TBSP peppercorns
Clean the vegetables and prepare them as follows:
Cut the celery on an angle into ½-inch thick pieces
Cut the carrots into rounds that are 1-inch thick
Remove the stem from the sweet peppers
Peel and trim the tops and bottoms of the onions
Cut the cauliflower into florets
Bring a large pot of water to a boil and blanch the prepared vegetables, one type of vegetable at a time, leaving the mushrooms for last. Each vegetable should be slightly tender once it is blanched. This allows it to absorb the pickling juice better.
To blanch them: add the vegetables to the boiling water and allow them to boil 3-5 minutes, remove them from the water and allow them to drain. Be sure to blanch the mushrooms last because they will make the blanching water a little dirty.
Once all the vegetables have been blanched and dried, add them to a large bowl together. Then add the chopped parsley to the bowl of vegetables.
In saucepan on the stovetop add 5 cups of water, 1 ½ cup white vinegar, the salt and sugar and warm the mixture over medium heat to dissolve the sugar.
Fill jars with even amounts of the vegetables, including two onions per jar and two cloves of garlic per jar.
Pour enough of the water mixture into each jar to fill it to the very top.
Screw the lids onto the top of each jar and turn the jar upside down to make sure there is enough liquid in each jar. Add more liquid as needed.
Store the jars in your pantry upside down until you open them. Once they’ve been opened store in them in the refrigerator.
Shepuchi and moong dal Bhaji|Dill vegetable |Simple,Tasty & Healthy Recipe| @akshatasrecipes
A very simple Shepu/Dill leaves vegetable recipe.
Very few ingredients,gets ready in minutes and is delicious to eat.
Please do visit my channel @akshatasrecipes
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Shepu Moongdal ki Sabzi | शेपू मूंगदाल की सब्जी#akshata'srecipes#Shepuchi Bhaji | Shepu Sabzi With Moong Dal | मुगाची डाळ घालून तयार केलेली शेपूची रुचकर भाजी
Shepuchi Bhaji in Marathi | शेपूची भाजी | | Maharashtrian Recipes#Goan Shepuchi Bhaji|Dill leaves bhaji/Sabzi |Simple,Tasty,Healthy Recipe#akshata'srecipes#शेपूचीभाजी #ShepuchiBhaji
शेपूची भाजी - Shepuchi Bhaji | पौष्टिक शेपूची भाजी बनवण्याची सोपी पद्धत | Dinner Recipesil.
#शेपूचं_पिठलं,#शेपूचे_पिठले,#शेपू,#शेपूची_भाजी,#पिठले,#पिठलं,#shepuche_pithle,#shepuche_besan,
#shepu,#dill_leaves_curry,#sowa_curry,#dill_leaves,#sowa,#pithale,#pithal_recipe_in_Matathi,
#khandeshi_recipes,#varhadi_recipes,#traditional_recipes,#side_dish_recipes,#how_to_make_shepuche_pithale,#shepu_palak_bhaji,#shupalak,#suva_palak_subji,
#dill_spinach_subji,#shepuchi_bhaji,शेपू पालक (शुपालक)एकच भाजी जी भात,भाकरी,पोळी सोबत खाता येईल|shepu palak bhaji|Suva palak subji,चवदार रंगतदार शेपूची भाजी /सुकी भाजी/Shepuchi Bhaji /Suva Sabzi/Tiffin Recipe