anupriya
@vatscookin • 23,900 subscribers
Videos
NEW EPISODES EVERY WEEK 🌱 (recipe in caption!!) Ingredients: Roasted sweet potatoes (5 servings) 5 Japanese sweet potatoes Extra virgin olive oil, enough to coat 2 tbsp rock salt 1½ tbsp cumin powder 2 tbsp chaat masala 1 tbsp Kashmiri laal mirch 1 tbsp garlic powder 1 tbsp onion powder Spiced tempeh (per serving): 100g tempeh, crumbled 1 tsp dark soy sauce 1 tsp cumin powder 1 tbsp chaat masala ½ tsp chili powder ½ tbsp olive oil For all 5 servings, multiply the tempeh ingredients by 5 (500g tempeh total). Chutneys & toppings: 1. Mint cilantro yogurt chutney (recipe already on my feed!) 2. Homemade tamarind date chutney (recipe below) 3. Fresh pomegranate seeds Instructions 1. Roast the sweet potatoes Wash and halve your sweet potatoes lengthwise. Add them to a bowl and coat with olive oil, rock salt, cumin, chaat masala, Kashmiri laal mirch, garlic powder and onion powder. Toss until evenly coated. Arrange on a baking sheet and roast at 375F until fork-tender and nicely caramelized, approximately 70 minutes. 2. Prepare the tempeh Crumble your tempeh into small pieces. Add dark soy sauce, cumin, chaat masala and chili powder. Mix until evenly coated. Heat olive oil in a pan and add the tempeh. Pan-fry until golden and crispy, stirring occasionally. 3. Make the tamarind date chutney You’ll need: 6–8 pitted dates 1–2 tsp tamarind concentrate ½ cup water ¼ tsp roasted cumin powder ¼ tsp Kashmiri chili powder A pinch of black salt Soak dates in hot water for 10–15 minutes. Blend the dates with about ¼ cup of the soaking water until smooth. Transfer to a saucepan and add tamarind concentrate, cumin, chili powder and salt. Simmer for 5–8 minutes until glossy and thickened. Adjust tamarind and water to your taste. Let cool before serving. 4. Assemble Place your roasted sweet potato halves on a plate. Top with the crispy spiced tempeh, drizzle generously with mint cilantro yogurt chutney and tamarind date chutney, and finish with fresh pomegranate seeds. Enjoy! #vegetarianrecipes #highprotein #indianrecipes #balancedeating #macrofriendly
anupriya53,000 次观看 • 9 天前
Replying to @Jeanie G805 probs my most requested recipe!! measurements: 1 whole big bunch of cilantro 1 whole pack mint 2 thai chilies / 1/2 serrano pepper 1 inch ginger 2-4 cloves garlic 1/2 cup nonfat greek yogurt 1 tbs chaat masala 1 tbs rock salt 1 tbs cumin Juice of one lemon #greenchutney #indianrecipes #chutneyrecipe #highprotein #dip
anupriya24,500 次观看 • 10 天前
Replying to @Desirae RECIPE & MACROS ⬇️ (makes 4 servings, 8 kebabs): For the Kebab Marinade: 400g paneer (I use low-fat) 2 bell peppers 1 large onion 150g yogurt (nonfat or 2%, i used @FAGE) 2 tbsp Kashmiri red chili powder (or 1 tbsp regular) 1 tbsp turmeric 2 tbsp cumin powder 1 tbsp chaat masala 1 tbsp black pepper 2 tbsp ginger garlic paste 1 tbsp chickpea flour (besan) 1 tbsp mustard oil or any oil 1/2 tbsp crushed kasuri methi (optional) 1/2 tbsp ajwain (optional) 1.5 tbs rock salt (or regular salt to taste) Green Chutney: 2 bunches cilantro 1 bunch mint 1/2 inch ginger 3 garlic cloves Juice of 1 lemon 2 tbsp yogurt 1 tbsp cumin powder Salt to taste Macros: 44g P 51g C 28g F #indianrecipes #healthyrecipes #comfortfood #macrofriendly #browntiktok
anupriya359,000 次观看 • 7 个月前
Replying to @ROOHBEAR detailed recipe (makes 8 rotis) ⬇️ 120g whole wheat flour 100g extra firm tofu (i use @Trader Joe's high protein tofu) 1/2 cup water (more if dough is dry but use it sparingly) Macros per roti: 4.3g P 11g C 1.5g F #indianfood #comfortfood #highprotein #balancedeating #browntiktok
anupriya657,100 次观看 • 1 年前
没有更多内容可加载