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Deepa Kuber/My Vegetarian,Vegan Recipes

@xmutekzkfcjo

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🌱Photographer, Videographer & Food Stylist🌿
📍Atlanta 🇺🇸
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Autumn is incomplete without pumpkins. Made this yummy and comforting soup in instant pot.

You will need:
•Butter
- Cubed Pumpkin (with skin on)
& Squash (peeled and cubed)
• Orange bell peppers, chopped-optional
* 1 tbsp Ginger
4 cloves of Garlic
Vegetable broth as needed
& Salt
- Dried herbs
green onions

Method:
1. Tuon sauté mode on Instant pot and Heat butter.
2. Add ginger and garlic and sauté.
3. Add all veggies and sauté for 5 mins.
4. Add vegetable broth to the level where the veggies are completely immersed.
5. Add salt to taste.
6. Turn off sauté mode and close the lid. Select Pressure cook and cook on high for 6 mins. Allow the pressure to release naturally.
7. Open the lid and blend the soup using hand blender.
8. Add herbs and more broth if needed.
Simmer for 2 mins.
9. Serve warm with toasted bread.
Garnish with nuts And green onions.
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Sharing this to:
Comfort food
#myediblecaptures
Hosted by @andreakoever
Judged by @madebymrmillas & sponsored by
@fondosparafotografos ………

#pumpkinsoup🎃 #fallsoups #fallsouprecipes #souprecipes #soupsforthesoul #sqash #squashsoup #souprecipeshealthy #fallrecipes🍁 #fallrecipes2023 #myadaptedkitchen #soupseasonishere #comfortingsoup #comfortsoups

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Karnataka special Ambode

Also known as Masala Vada or Dal Vada

* 1 Cup Chana dal
* ¼ cup Chopped Coriander leaves
* 8-10 curry leaves
* 1 medium sized onion, chopped
* 6-7 Green Chilies
* 1 inch Ginger, chopped finely
* 3 tablespoon Rice Flour
* ½ teaspoon Salt
* ½ teaspoon Turmeric Powder
* Oil for Deep Frying

1. Soak Chana dal for 4 hours.
2. Drain water and reserve 1/4 th portion of dal. Grind rest of the dal into coarse paste.
3. Now add this coarse paste back to the reserved Chana dal.
4. Add other ingredients to it and mix well.
5. Set aside the mixture for 20 mins.
6. Divide the mixture into small portions and shape then into discs .
7. Deep Fry on medium heat.

Serve with cilantro chutney

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Trending Roasted Tea

After Dum chai, Roasted tea is in trend. So I wanted to try it.

2 tsp tea power
1 tsp sugar
2 tbsp water
2 tbsp milk
3/4th cup cold milk or hot milk

Roast tea powder, add sugar, water and 2 tbsp milk and boil the tea. In a cup, add cold milk or hot milk. Add the prepared tea to the milk.

I honestly didn’t find it great. The tea turned out bitter. Our regular tea is way better than this roasted tea. I don’t know who comes up with these flop ideas. 😅

#trendingreels #trendingfood
#TRENDINGVIDEOS #trendingchai #viralfood #viralfoods #viralfoodvideos #chaireels #chaivideo #chaiislove #homemadechai #chaiisafeeling #chaireel

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5 min recipe:

Dry coconut chutney

Important step: Roast 1 1/2 cups of chopped dry coconut too remove the moisture from it. You need not turn them brown.

Add the coconut to the grinder jar, along with red chili powder ,2 large garlic cloves peeled, 1 inch tamarind, salt to taste, few curry leaves and my secret key ingredient 1 tbsp oil.
Grind everything together and stir it in a air tight container.

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Purple Yam Soup:

Shot on Canon Rebel
Light: Godox Artificial light
Edited: Lightroom pro and Picsart

Hero: the color Purple

Sharing it with:
@violaminerva @ono.mao @thesouthasiankitchen @foodartproject #foodartviolaproject

For me, the color Purple evokes the feeling of creativity due to its unique blend of blue and red, which symbolize calmness and energy respectively. This combination can evoke a sense of balance and inspiration, making it conducive to creative thinking.
✨✨✨✨✨✨

Recipe:
Ingredients:

2 medium-sized purple yams, peeled and chopped
1 onion, chopped
2 cloves of garlic, minced
3 cups vegetable broth
1/2 cup coconut milk
2 tablespoons olive oil
Salt and pepper to taste
Optional toppings: grated cheese, toasted sesame cheese, thinly shredded purple cabbage.

1. Heat the olive oil. Add the chopped onion and garlic, sauté.

2. Add the chopped purple yams to the pot and sauté for a few minutes.

3. Pour in the vegetable broth and boil. Let it cook until the yams are tender.

4. Use an immersion blender to blend the soup until smooth.

5. Pour back the blended soup to the pot and stir in the coconut milk. Simmer for an additional 5-10 minutes.

6. Season the soup with salt and pepper to taste.

7. Top it with grated cheese Ava sesame seeds.
…………
#purpleyam #yamsoup
#foodphotography #foodstyling #eatcaptureshare #purple #eattherainbow #foodstyling #darkandmoodyfoodphotography #moodyphoto #foodphotography #creativefoodjourney #seasonalsimplicity #still_life_gallery #raw_kitchen #visualcreative #tv_stilllife #stilllife_enthusiast #stilllife_perfection #stilllife_gallery

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Have you tried Methkoot bhel ?

Methkoot is a also know as Mentheda Hittu in North Karnataka.

It’s made from various mixed pulses and grains , Methkoot is packed with proteins , nutrients and deliciousness . Mix it with some hot rice, top it with little ghee, lemon pickle and relish ..

I prefer using it this way to enhance the flavor of bhel. It tastes amazinggg!! 🤩

#bhelpuri #eveningsnack
#chaiandsnacks #chaisnacks

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Healthy snack ideas!!

Gajar Halwa Truffles

Note: Some people have had issues after eating the raw chia seeds, so I would suggest to intake little quantity at a time. Also, Let the truffles sit for few hours before eating them.

1 large sized carrot
1/4 cup saffron infused milk
1/4 cup chia seeds
1 1/2 cup almond flour (I used store bought)
1 tbsp butter/ghee
2 tbsp sugar or any sweetener
1/2 tsp cardamom powder

✨Soak saffron strands in the milk and set aside.
✨Peel and Grate carrot.
✨Add butter to the kadhai, add grated carrots and sauté.
✨Add saffron milk and cook the carrot further until soft. Keep the flame on medium.
✨Once the carrot is cooked, add almond flour and cardamom powder and sugar and mix it well.
✨Let the mixture cool down completely. ✨Divide the mixture into equal portions and roll them into truffles.
✨Coat them with chia seeds or have them as they are. Enjoy 😉

Tips:
✨Adjust the almond flour quantity according to the mixture consistency. If you think the mixture is too dry, add little extra milk to it and cook.
✨You can Keep them refrigerated for a week.

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🇮🇳 30 mins recipe
No yeast Tawa Naan

Sharing a simple recipe on this important day …
Happy Independence Day to all Indians 🇮🇳 🇮🇳 🇮🇳

Ingredients:
2 cups All purpose flour
1/2 cup yogurt
2 tbsp oil
1/2 tsp baking powder
1/4 tsp baking soda
Luke warm water to need the dough
Salt to taste

In a large bowl, add flour, baking powder, baking soda, salt and mix well.
Add yogurt, oil and luke warm water to knead into a soft dough. Grease your hands to make the dough soft and pliable.
Keep the dough to rest for 15-20 mins.

Divide the dough into 12 portions and flatten each dough into naan. Apply water on one side of the Naan and cook it on tawa until brown and flip and cook the other side too.
Serve this Naan with your fav curry or dip.

#northindianfoodlove #butternaan #flatbreads #indiannaan #naanbreadrecipe #breadrecipe

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Allergy free Creamy Hummus

Spinach Basil Hummus

1 can of garbanzo beans (chickpeas)
(Strain them and peal the skin)
10-12 leaves of spinach
5-6 Basil leaves
2 Garlic cloves
Salt to taste
3-4 tbsp Olive oil
Chopped onions for garnish
Chopped cilantro for garnish

#hummusrecipe #hummuslove #hummusbar #hummusdip #spinachhummus #basilrecipes #basilhummus #chipndip #scoopofhummus
#HummusDelight #DipIntoHummus #ChickpeaGoodness #ScoopOfHummus #creamyhummusdip #HummusMagic #TasteOfTahini #HealthyHummus #flavorfuldips #plantbasedeats

[Dip, Chickpeas, Tahini, Middle Eastern, Appetizer, Vegan, Healthy, Snack, Mediterranean, Recipe, Garbanzo beans, Olive oil, Garlic, Lemon, Creamy]

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Breakfast on the go.

1. Melt the chocolate bar using the double boiler method.
2. In a bowl, add rice crispies, sliced almonds and the melted chocolate. Mix well.
3. Spread it on a parchment paper and freezer it for an hour or two.
4. I love these bars with sweetened yogurt.

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Call it Sabzi or Salad, this potato side dish can be eaten with Rotis or as it is. It’s so quick and easy to make with just few ingredients.

1. Roast cubed potatoes in tadka.
2. Prepare chutney: fresh coconut, ginger garlic, cilantro leaves, curry leaves, water and salt.
3. Add the chutney to the potatoes and add water.
4. Let it simmer until they are cooked.
5. Garnish it with parsley or cilantro.

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Snack ideas

Cheese stuffed sabudana Vada

1 1/2 cups sabudana (I’ve used small variety)
3 medium sized boiled potatoes
Grated Garlic (optional)
Grated ginger
Salt to taste
Green chilis
1/4 cup chopped Cilantro
Chopped Curry leaves

Tips:
You can use bigger variety of Sabudana if you wish.
Make sure to wash and drain the water from the sabudana. Let them rest for an hour. Bigger variety of sabudana mat require resting of 3-4 hours.

⭐️Mix all the ingredients together. If the mixture is dry, you can sprinkle some water to it.

⭐️I have used mozzarella cheese cubes for stuffing.

⭐️I have used appe pan to make them less oily. You can also drop fry them.

⭐️Serve them with your fav sauce while they are hot.

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