on Nov 23, 2022, Updated Jul 11, 2023 I always thought making mutton curry is a long and laborious process that needs hours of prep and cooking time. But you shouldn’t have to wait so much for good things in life! But this easy mutton curry recipe is different. What I love about this recipe is that it requires very little prep, uses simple, everyday ingredients and is ready in under an hour....
You might also like these recipes for vegan naan, vegan gluten-free naan and whole wheat naan. The naan is perhaps the best known among all Indian breads – and there are many of those – because of its easy ability to please nearly anyone. Child, adult, picky eater – no one can really resist this puffy, soft and rather gorgeous, if misshapen, bread that often appears at the restaurant table spilling over the sides of the dish....
Also try this caramelized onion tart and French onion tart. With the cold days slipping by us, I’m making the best of whatever time I have to spare by baking up pies and tarts. One of my favorites among the foods I’ve baked up recently has been this Gluten-Free Caramelized Onion and Mushroom Galette. Caramelized mushrooms and onions make a great stuffing for savory tarts, and in this rustic galette they are absolutely divine....
on Nov 25, 2019, Updated Sep 05, 2024 If you love lasagna, you cannot miss my Vegetarian Lasagna that won’t make you miss the meat recipe! I was testing a recipe for vegetarian lasagna a month ago, and I ended up making lasagna four times in a week because I was obsessed with getting the recipe just right. The result – we were left with a fridge full of lasagna lol!...
This is the time of year I love to indulge in some of my favorite cooling drinks, like mango lassi and watermelon smoothie. Another delicious drink that I created only last year, the one we make most often now, is this iced cardamom green tea. A healthy, refreshing (and easy) drink This is an alluring drink. It always gets rave reviews from guests and there isn’t a drop left in the pitcher by the time they leave....
I love eggplants, and they are so good in mouthwatering Indian recipes like baingan bharta and baingan masala. But if I were told I could eat just one eggplant recipe for the rest of my life, I wouldn’t hesitate to choose these stuffed eggplants, or bharli vangi. Bharli vangi (which translates literally to stuffed eggplants or brinjals) is a Maharashtrian delicacy and it is chock-full of all things delicious that belong to this cuisine, like spices, coconut, peanuts and jaggery....
on Jan 06, 2022 I know I’m going a little over the top with another Instant Pot recipe coming immediately after my Chipotle Chili that I shared a few days ago, but I can’t stop myself. I love the concept of an electric pressure cooker and how it takes the guesswork out of cooking and is making my cold, winter life so much easier. Because really I’d rather be snuggling under a comforter than standing in the kitchen in the cold....
on Feb 07, 2022 Rasam is a staple dish in South Indian homes – it’s a light and tangy soup served piping hot, either on its own, or with rice. It can be prepared in a few different ways, but this recipe is particularly for tomato rasam. Rasam aids digestion, which is usually why it’s served at the end of the meal in South Indian cultures. It is my go-to dish to make when any of us in the family fall sick because of how warming yet light on the body it is....
on Sep 22, 2023 I think Kasuri Methi is easily one of my most favourite herbs to use since it elevates so many dishes that would really feel incomplete without it (like Butter Chicken and Paneer Butter Masala of course)! In this blogpost I tell you everything you need to know about this magical herb so you know exactly how and when to use it. What is Kasuri Methi? Kasoori methi is basically sun-dried fenugreek (methi) leaves, a fragrant clover-like herb with a slight bitterness....
This is one of those recipes that you have to be careful with. It’s good. Very good. Crazy good. But it can be a secret weapon as well. Imagine you are going to a pot luck and you want to be the one that blows everyone away. This is a dish that can do it. The ultimate sleeper side. Killer mac and cheese. Absolutely killer. One mac and cheese to rule them all I know this sounds like a pretty tall claim....
How many servings is each recipe? The number of servings varies per recipe, but most of my recipes here at HolyCowVegan are created to serve at least six people. If you are a family of four you can easily feed everyone with plenty of leftovers for lunch the next day. Most recipes are fridge- and freezer-friendly so you can easily save leftovers for another meal. You can also tweak the number of servings by visiting the recipe page and adjusting the servings slider in the recipe box....
on Mar 31, 2021, Updated Aug 10, 2022 Everyone has that one friend who invites you for the yearly Ramzan feast. And you willingly starve yourself all morning just so you can stuff your face with heaps and heaps of mutton biryani… We live to eat! Mutton biryani made in Muslim households has a signature taste which is hard to replicate. The rice is fragrant and aromatic, while the meat is so tender and flavorful....
It was in 2009 that I first created – and shared with you on this blog – a recipe for a makhani dish made with mushrooms instead of meat or paneer. I’d already created vegan versions of popular Indian restaurant makhani recipes like butter chicken and paneer makhani (this vegan butter chicken and tofu makhani) but I was eager to experiment with mushrooms because they seemed a perfect fit with the signature orange makhani gravy, especially for those who were trying to avoid soy....
It is not crazy hot. Just has that magical blend of onion, garlic, chili and fish sauce. Perfect for adding a little zing to so many dishes. Use it with rice. With rice noodle dishes. In soups. Thai chili paste brings a little something to whatever you use it with. Finding the right chilies for nam prik pao Lots of Thai recipes call for dried red chilies. Go to your local Asian market and look for the bag that says “dried Thai chilies”....
And it starts with the dough. This isn’t your everyday pizza dough. Get this right and you will make better pizza than you can buy. For real. If you want to learn about Neapolitan pizza read this post. Don’t skip to the recipe. This is not about anything except making pizza dough. 2500 words on pizza dough. Nothing else. Look at the crust on the pizzas in this post. That’s what I’m talking about… Every pizza dough recipe out there goes something like this....
This spicy and easy Indian style Edamame Curry takes no more than 20 minutes to put together on a weeknight. It is full of flavor and freshness, and it’s guaranteed to be an everybody-pleaser. Although edamame beans, or fresh soy beans, are not a traditional ingredient in Indian cooking, their nutty taste makes them swimmingly suitable for sauces with predominantly Indian flavors. Also, unlike dry beans that need to be cooked until tender, fresh edamame beans can be allowed to retain their toothsome character in a curry, adding a rather pleasing pop of texture to the dish....
It’s not one of the big ones. But it’s a really good one. And a great way to sneak in a bit of greens. Although this isn’t really a sneak. Spinach is what makes this dish great. It there. Balanced perfectly against the other big flavours. A bit of magic. You have to taste it to understand. And you really do need to taste it. All the cool kids are eating palak chicken curry....
This is not the creamy bright green version. This is palak paneer done restaurant style. Big, bold Indian curry. Hit you over the head flavours. Not subtle. Not at all. If you are looking for the bright green version this is not it. Restaurant style. That’s what this palak paneer is about. Made like they do in Indian restaurants. Using the tricks and techniques they use. It may seem a little different to you....
I think it’s funny that restaurant chicken tikka masala isn’t an Indian dish at all. It was invented in the UK some time in the early 1970s. Some say chicken tikka masala was invented in Glasgow The best story around this dish is that it was invented in Glasgow when a bus driver complained that his curry wasn’t saucy enough. The chef, who was eating tomato soup at the time, tossed some of his soup in the curry and sent it back out to the bus driver....
We returned from Pennsylvania last week with our hearts full of great memories, our bags full of sweaty, muddy clothes from all that hiking, and an armful of golden-yellow squash. Driving one afternoon from the tiny little cottage we had rented in the mountains to the village that consisted of about 20 homes, a postage-stamp-sized post office, a county high school, and a dentist, we ran across a sight not unusual in rural America – an unmanned vegetable stand outside a house on a hill, with squashes yellow and green....
