How to make Easy Indian Dal - Vegan Stewed Lentils - Simple Healthy Diet

author Easy Recipes   7 day ago

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Rava french fries recipe in Kannada| very tasty evening snacks recipe |

Rava french fries ingredients 250gram - rava chaat Masala - 1/2 tbsp salt to taste red chilli powder- pinch Thanking you...... for more recipes please subsribe my channel music:


Hi friends! Today we are making two recipes with minimal cooking. Perfect for these hot summer months when you don’t want to turn on the oven. A vegan Greek pasta salad with tofu feta and a mango poke bowl are sure to be your new favorites! GREEK PASTA SALAD: MANGO POKE BOWL: **EBOOK** SOCIAL MEDIA Instagram: Blog: Pinterest: Plantifully Based Email: Facebook: If you create any of my recipes tag me on Instagram or use #plantifullybased so I can find it! MUSICDreams by Joakim Karud Better Days by Lakey Inspired FTC: not sponsored babes

The Cheesiest Vegan Cheese Fondue!

Ingredients and Printable Recipe: Today we're veganizing one of the most fun and entertaining dishes ever: cheese fondue! I'm teaching you how to make vegan cheese fondue so that it's full of all that cheesy flavor we love, the creamiest texture, and some delicious sides to dip into this yummy vegan cheese sauce. We're grilling up some vegan sausages, making some oil free roasted potatoes with rosemary, and cutting up some fresh bread to serve alongside this vegan cheese dip of Swiss tradition. You'll love it and it's so great for entertaining! Don't forget to check out our online program for more support on your vegan journey, hundreds of cooking videos and more!: Visit for more cooking and wellness videos, delicious content and video recipes, check out our blog, sign up for our newsletter and to learn more about our exclusive membership program My Brownble and online vegan cooking classes!

What I Eat In A Day | vegan recipes

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Vegan Attempts to make Fried Doughnuts!

I made a vegan doughnut recipe inspired from Cupcake Jemma's page! And it was delicious, especially since it's cruelty free and deep fried to perfection. This garlic smash recipe can easily be adapted to gluten free eaters as well. I can't wait to make this recipe again and get creative with trying new varieties. I included the measurement breakdowns for US and European. For the Doughnuts: Ingredients measured with scale: 35g butter 35g vegetable shortening 375ml warm unsweetened almond milk 75ml warm water (35-45*C) 3 tsp quick yeast 50g caster sugar 1.5 tsp salt 1/2 tsp nutmeg 1/8 tsp cinnamon 2 tsp baking powder 1/2 tsp vanilla extract 660g bread flour 2-3 litres vegetable oil for frying US conversion: 2.5 Tbsp butter 2.5 Tbsp vegetable shortening 1.5 Cup warm plant milk 5 Tbsp warm water (95-105 *F) 3 tsp quick yeast 1/4 Cup caster sugar 1.5 tsp salt 1/2 tsp nutmeg 1/8 tsp cinnamon 2 tsp baking powder 1/2 tsp vanilla extract 5 1/4 Cup strong white flour 2-3 litres vegetable oil for frying For the Glaze: 3 Cups sifted powdered sugar 1 tsp vanilla extract pinch salt 6 Tbsp plant milk- add 4 tbsp mix and then add more if necessary

How to make Easy Indian Dal - Vegan Stewed Lentils - Simple Healthy Diet - Welcome to Easy Recipes, We make short cooking videos that are about 2 mins and under. Each video is designed for you to pause and cook. They are all easy to follow and give great results.
No talking just straight ahead easy, simple “ How To “ step by step recipes. Please give us a thumbs up and of course subscribe to the channel. So if you need to know how to make springs rolls, cook the best lasagne, make the best Indian curry, create a super salad, make a quick pasta, steam a fish, fry a steak, grill chicken or poach an egg then you have come to right place. Another curry from the how to cook great food stable of video recipes. We are crazy about curries, masala, rice, spices & all things tasty from around the world. It could be from India, Thailand, Pakistan, Jamaica, Bengal, Sri Lanka we don't mind as long as it is tasty. Indian recipes, Pakistani food, Bengali curry, Jamaican curried, Sri Lankan hot pot we just love them them all. Chicken curry, lamb curry, beef curry, pork curry, veggie curry, fish curry, prawn curry, shrimp curry, vegan curry, mild curry, extra hot curry, i think you get the picture, we love curry. Aloo: potato. Aloo papri chat: crisp poori stuffed with chickpeas and potatoes and served with a sour sauce with spicy yoghurt. Bhajia (or Bhaji): deep-fried snacks of vegetables in a spicy batter; usually onions and potatoes served with spicy flavored chutney. Bharta: a dish cooked and puréed. Bhatura: round, lightly leavened and deep fried bread. Bhel poori: crisp poori piled with puffed rice, potatoes, onions, sev (vermicelli) and with fresh coriander; usually served with tamarind sauce and chutneys; not to be confused with poori (bread). Bhindi: okra, ladyfingers. Bhuna gosht: dry, spicy lamb dish. Biranj: rice. Biryani: Moghul dish of seafood, meat or chicken marinated in lemon juice, yoghurt, onions, garlic and ginger and stewed with saffron rice. Channa: chickpeas. Chapati: unleavened, thin, round bread made from whole-meal flour and in central India often used instead of rice. Dal (Dahl): lentils. Garam masala: best known of the ground, aromatic Indian spice mixtures, containing no turmeric. Ghee: clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste. Gosht: lamb. Kachori: pastry stuffed with spiced mung beans, served with tamarind chutney. Kofta: balls or dumplings of ground or mashed meat or vegetables, grilled or fried and often stuffed with spices or diced nuts. Korma: powder or aromatic spice, with white pepper instead of chili powder and used in mild curries cooked with yoghurt. Kulfi: milk ice cream flavored with mango, pistachios or almonds. Masala (masaladar): with spices. Masala dosai: ground rice or semolina and lentil pancake filled with potatoes and onion, served with spicy coconut chutney. Mughlai: method of cooking using cream, yoghurt, almonds and pistachios. Meetha: dessert. Murgh: chicken. Naan: soft textured bead made from white flour leavened with natural yeast and baked by moistening one side and attaching it to the inside of a tandoor oven; may have poppy or sesame seeds or onion added. Palak paneer: cubes of cottage cheese simmered in a fresh spinach gravy, redolent of fenugreek and mild spices. Paper dosai: very thin pancakes with potato and onion, served with coconut chutney. Parathas: crisp, layered, buttery breads served plain or stuffed. Pilau (pillau, pulao): rice stir-fried in ghee then cooked in stock and served with fish, vegetables or meat. Pinhaan: amuse bouche. Poori: whole-wheat bread, like a chapati, fried, usually in ghee, and puffed into a ball; served with vegetarian foods, particularly dal (lentil), potato and bean dishes (cooked pooris can be stuffed with hot curried fillings as a quick snack). Poppadum: flat, dried wafers of lentil, rice or potato flour, deep fried and served as a snack; can be highly spiced. Potato poori: crisp poori piled with potatoes and onions, sweet and sour sauce, yoghurt and sev (vermicelli). Raita: yoghurt relish. Saag: spinach. Samosas: crisp, deep-fried triangular pastry stuffed with spiced vegetables like onions, or meat, served with chutney or yoghurt. Seekh kebab: skewered and grilled meat.

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