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October 2019
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Vegetarian

23 October 2019

Vegetarian
  • Palgova | Palkova | Therattipal
    23 October 2019

    Palgova is a tasty Indian sweet prepared with whole fat milk. This tasty sweet can be prepared within 30 minutes.  With just two ingredients, therattipal tastes so yum.

    Jump to Recipe

    Among all the milk based sweets, palgova is one of the favorite sweets for me and my sister. During my childhood days whenever we travel for short 1-2 days trip  extra milk in the fridge always becomes Palgova or basundi. Me and my sister are addicted for both these sweets. Though it is time consuming nothing can compensate the taste.

    My son loves sweets and usually for our quick palgova desire we go for Microwave palgova. Yesterday was my son’s 6th birthday. I started TMF when he was around 6 months. Time flew super fast and I couldn’t believe he is already 6 year old. Growing up birthdays special defaults sweet is always either Paal payasam or Semiya payasam.

    After I started baking I try baking a cake but with my 6 month old daughter this time I couldn’t bake a cake. Day before yesterday I asked him what he wants for his birthday. He immediately said palgova that too Aavin palgova.

    Thanks to India trip we got one more Aavin palgova fan in home. As usual my eye for scanning for a pack of condensed milk in pantry but I didn’t have. Since it is a birthday boy’s wish I thought I will make palgova with whole fat milk.

    For Microwave Palgova

    Usually I add sugar to my palgova. My MIL told me she does a version with jaggery and sugar combo and everybody likes it. I thought jaggery addition might make change the therattipal color close to Aavin palgova color. I wouldn’t say I achieved that but still palgova is palgova. For the quantity I made It was hardly like a prasadam so we all finished it soon.

    Milk based sweet has a special addictive taste and palgova is no exception. When it comes to the jaggery flavour I would say it was 50 -50 vote in our home. Reduce the milk to cream and add your favorite sweetener – sugar/jaggery/karupatti/ brown sugar / coconut sugar etc and enjoy the tasty sweet.

     

     

     

    For Therattipal video recipe from TMF youtube,

    Ingredients:

    Whole fat milk – 3 cups

    Jagger – 2 tbsp, pressed

    Sugar – 3 tbsp

    Method:

    • In a wide heavy bottomed pan add milk and let it boil
    • Once it starts boiling increase the flame to high and keep stirring (If you are using stainless /iron pan place a spoon or small cup to reduce the milk from over flowing. Since I used non stick I kept stirring)

    • Stir the milk evenly and make sure it is not burnt, and keep doing it everytime the milk starts boiling
    • At one stage milk reduces to 1/3 quantity and becomes like a cream
    • Add the jaggery and sugar around that time and keep stirring

    • Simmer a bit and cook till the sugar melts well and therattipal becomes a mass and drops from the spoon freely. Switch off
    Palgova
     
    Author: Vidya Srinivasan
    Recipe type: Sweet
    Cuisine: Indian
    Ingredients
    • Whole fat milk - 3 cups
    • Jagger - 3 tbsp, presses
    • Sugar - 3 tbsp
    Method
    1. In a wide heavy bottomed pan add milk and let it boil
    2. Once it starts boiling increase the flame to high and keep stirring (If you are using stainless /iron pan place a spoon or small cup to reduce the milk from over flowing. Since I used non stick I kept stirring
    3. Stir the milk evenly and make sure it is burnt and keep doing it everytime the milk starts boiling
    4. At one stage milk reduce to ⅓ quantity and become like a cream
    5. Add the jaggery and sugar around that time and keep stirring
    6. Simmer a bit and cook till the sugar melts well and therattipal becomes a mass and drops from the spoon freely. Switch off
    Notes
    Add jaggery after milk becomes thick like cream else it will curdle
    Cardamom powder/saffron /rose water or other flavoring can be added to palgova
    Palgova stays good in room temperature for 2-3 days
    Palkova can be cooked in low flame for hours. High flames make the process quick and gives proper therittipal texture
    Keep an eye the milk and make sure you stir evening your avoid milk from over flowing or getting burnt
    Add the preferred sweetner for milkgova
    3.5.3229

     

    The post Palgova | Palkova | Therattipal appeared first on Traditionally Modern Food.

  • CREAMY LEMON ORZO WITH CHICKPEAS & BROCCOLI
    23 October 2019

    Creamy lemon orzo with chickpeas and broccoli is a complete, quick, and hearty vegan meal. Totally dairy-free and made with simple ingredients.

    The post CREAMY LEMON ORZO WITH CHICKPEAS & BROCCOLI appeared first on The First Mess // Plant-Based Recipes + Photography by Laura Wright.

  • Recipe of the Week – 21st October 2019 – Spanish Vegetable Sauté
    23 October 2019

    This is a nice warming and filling dish for the cold evenings that are starting to encroach upon us here in the North of England, and it definitely gives you your quota of vegetables. This is similar to a ratatouille, but with a nice twist with the addition of cumin, which gives it a Moorish feel, often common in Spanish dishes.

    Serves 4

    Ingredients

    50ml Extra virgin olive oil

    3 cloves of garlic, crushed

    2 large onions, roughly chopped

    2 large aubergines, cut into 1 cm dice then salted for 30 minutes

    300g courgettes, roughly chopped

    400ml can of good quality chopped tomatoes

    3 peppers of different colours, cut into 1 cm cubes

    2 tsp dried or fresh oregano

    Small handful of fresh torn basil leaves

    1 tsp cumin seeds

    1 tbs balsamic vinegar

    Salt and pepper to taste

    Method

    1. Preheat the oven to 200C, then add the chopped pepper pieces to a large baking tray, lightly drizzle with 1 tbs olive oil, and roast for 15 minutes.

    2. Meanwhile, heat half the remaining oil in a large saucepan and sauté the onions and garlic on a medium heat for 10 minutes. When soft, remove and set aside.

    3. Add the remaining oil to the pan on a medium heat. Rinse the salted aubergine cubes and add to the pan with the courgettes and cumin seeds. Simmer for 5 minutes then add the tomatoes and herbs.

    4. Add the roasted pepper pieces and the sautéed onion mixture to the pan and season well. Simmer uncovered for 15 minutes, stirring often.

    5. Add the balsamic vinegar, stir well, and serve immediately with risotto rice or toasted bread.

  • Roasted Acorn, Butternutsquash, asparagus with fresh garlic basil pesto from my garden. Topped with parmasean. A nice fall pasta.
    23 October 2019
  • Urad Dal with Coconut, Shallots and Cilantro
    23 October 2019
    This easy, earthy, creamy and spicy curry dish is one that is reminiscent of dal makhani, a classic Punjabi preparation featuring whole urad beans — also known as black gram or black lentils — and red kidney beans cooked in an aromatically spiced tomato gravy and finished with plenty of cream. Unlike traditional versions of dal makhani, urad beans are the star by themselves in this dish, complemented with a finish of coconut cream and fresh lime juice, and garnished with crispy fried shallots, coconut flakes and fresh cilantro. For those who prefer milder and earthier curries, this is one that you will want to remember and try. The coconut has a tempering effect on the hotter elements, though more chilies can be included if...
    This is a summary only. Visit foodandspice.blogspot.com for full recipes and photos!
  • The plant-based meat market is booming with Tyson Foods Inc., Kellogg Co., Hormel Foods Corp., Conagra Brands Inc. and Kroger Co. just some of the big names that are making inroads into the plant-based meat alternative category. But Beyond Meat & Impossible Foods are currently leading the charge.
    23 October 2019
  • I’d like to take this time to publicly thank Taco Bell for being so vegetarian-friendly.
    23 October 2019

    I’m a trash monster and have always loved T-Bell, and my love has only grown since becoming veg. It’s the easiest place to go when I don’t want to cook and I don’t feel like I have to make any compromises with what I want to eat bc it’s so easy to switch to beans! Anyways that’s all I wanted to say, thanks for your time.

    submitted by /u/supertired69
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  • Eggless Chocolate Cupcakes With Raspberry & Cheese Frosting
    23 October 2019

    Eggless Chocolate Cupcakes With Raspberry And Cream Cheese Frosting Recipe is a classy dish that gives you a treat to your tongue. An eggless cupcake with cream cheese frosting acts as an add -on when it comes to Italian dessert. The contrasting look of dark and dense chocolate with white cream cheese make it classy.The addition of raspberries gives a cooling summer treat.The cream cheese frosting gives a soft, fluffy and creamy texture that beautifies the dessert.

    Serve the Eggless Chocolate Cupcakes With Raspberry And Cream Cheese Frosting Recipe for an Evening Snack or as a Dessert in a party. Espresso coffee goes well with the Eggless Chocolate Cupcakes With Raspberry And Cream Cheese Frosting for a wonderful evening. 

    Here are few cupcake recipes, check them out. 

    1. Homemade Ice cream Cup Cake
    2. Kesar Badam Cupcake With Shrikhand
    3. Lip Smacking Lemonade Cupcake Recipe
  • Pasta Primavera With Fresh Basil Recipe
    23 October 2019

    Give yourself a treat with a fresh and nutritious one pot meal. The saucy Pasta Primavera With Fresh Basil Recipe is loaded with the goodness of seasonal vegetables coupled with the spaghetti pasta. The delicate flavors get enhanced with the addition of fresh basil leaves.

    Cook this easy Pasta Primavera With Fresh Basil Recipe for your weeknight dinner or at your lunch /weekend dinner or dinner party and serve it with Garlic Bread with Herb Butter Recipe and a glass of chilled wine.

    If you love cooking and serving pasta recipes then you should definitely give a try to

    1. Burnt Garlic Pasta with Mushroom Recipe
    2. Penne With Roasted Eggplant And Mint Pesto Recipe
    3. Farm Fresh Vegetarian Pasta Salad Recipe
  • Why do I always feel sick and lethargic no matter what I eat, everytime I eat?
    23 October 2019

    I just had brown rice with pumpkin stew, before it was noodles with veg and clear soup before that it was normally meats which I cut out but now the stomach cramping is coming back even with veg.

    I'd get tired, feel sick and need to lay down. Not eating a lot just one small plates worth.

    Doctor told me to take buscopan, antispasmodic but that's not the root of the issue obviously.

    No matter what I eat this problem seems to come back, please advise

    submitted by /u/JorSum
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