Besan barfi || Gram flour sweet recipe #sweets
Besan Barfi simple and tasty sweet recipe with only three ingredients. Its worth a try I am sure you will make this barfi regularly. Same happened with me as well
How to make Besan barfi
Gram flour berfi
Shanaga pindi mitae
Besan barfi without making sugar syrup
Besan recipes
Chickpeas Barfi recipe
Ingredients:
Besan/ Gram Flour 1 cup(250 ml cup)
Ghee 1/3 cup
Sugar powder 1/2 cup
Lemon pepper chicken:
Veg momos with spicy momos chutney:
Mirchi bajji recipe:
Besan Barfi:
Coconut Kofta curry:
Fruit custard recipe:
Veg Manchurian recipe:
Simple chicken fry recipe:
Crispy corn recipe:
Paneer Paratha recipe:
Cabbage cutlet:
Cheese sandwich in 2 minutes:
Sapota Ice cream/ Chikoo ice cream:
Egg roll/Egg wrap/ Egg Frankie:
Potato cheese cutlet:
Mango Custard Pudding:
Crispy potato fry:
Instant veg biryani:
Green chilli chicken fry:
Quick and simple yet tasty Radish fry
Non sticky Semia Upma:
Chocolate glaze cake
Cabbage Cutlet:
Prawn Masala curry:
Wheat flour biscuits/ Cookies/ Osmania biscuits:
Spicy egg noodles street style:
Bread Paneer samosa:
Healthy Banana smoothie:
Crispy fish fry/ Green chilli fish fry:
Simple Pasta recipe:
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Coconut Chickpea Bread | Easy & Healthy | Gluten-Free, Low-Carb & High-Protein RECIPE
Packed with good protein, fiber, and healthy minerals!
This nutritious bread fills me up and gets my metabolism going.
Guaranteed to satisfy your hunger and easy to whip up in your kitchen, and keep it in your fridge for a quick filling bite!
**You can add more flour to the mixture when mixing it all up to get the texture and consistency you want.
**I don't use much baking powder because I like my bread dense, but you can change it to your liking.
**You can add any spices or herbs to suit your taste and liking!
#Glutenfree #Highprotein #Lowcarb
Always use your intuition in cooking.... and ENJOY!
How to Make Chickpea Fritters & Tahini Sauce - My Greek Table - Diane Kochilas - Public Television
Greek recipes for plant-based fritters abound and this one, with chickpeas, from the island of Rhodes, is a classic. Enjoy this wonderful Greek vegan and Greek vegetarian recipe any time of the day. It goes perfectly with the tahini dip, too!
Ingredients:
½ pound dried chickpeas picked over and rinsed
1 cup finely chopped onions
1 medium firm ripe tomato, grated
¼ cup finely chopped fresh mint
1 heaping teaspoon ground cumin (optional)
Salt and freshly ground black pepper to taste
2 to 3 tablespoons all-purpose flour plus
¾ to 1 cup for dredging the patties
olive or other vegetable oil for frying as needed
Instructions:
Check out the detailed instructions for this recipe on my site:
Chickpeas Fritters
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Today I made these amazing chickpeas fritters. It's a traditional dish of southern Italy (Panelle Siciliane), made with 100% chickpea flour and gently fried till golden! This recipe is very fast and incredibly simple, just don't forget to always stir while cooking the chickpea flour (that's the trick to avoid the flour from sticking!) I used fresh fennel, which is used in the traditional recipe, but you can use parsley as substitute! 100% vegetarian recipe! I know it maybe sounds weird to put the fritters in a sandwich but trust me, you need to try it out! And the lemon on top it's just superb!
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500 gr Chickpeas Flour
1,5 Lt Water
10 gr Salt
Ground Pepper
Fresh Fennel or Parsley
Sunflower Oil
Lemon
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Farinata Italian Chickpea Pancake ???????? Socca ???? Gluten Free Vegan Delicious Recipe | SPICED
To make Farinata use this simple Italian chickpea pancake recipe. Also known as socca, le Cecine or cecina. Looking for more vegan gluten free recipes? Check out SPICED with Rebekah - me. Learn how to make gluten free bread. This is a wonderful plant based bread. I love this quick gluten free bread recipe. It is a gluten free bread without yeast and eggs. It's keto friendly and loaded with protein. It's great to find vegan Italian recipes and gluten free Italian recipe-- easy! It's a lovely start for simple plant based recipes for beginners and healthy gf bread for weight loss. Find more healthy easy recipes for weight loss and healthy easy recipes for weight loss right here!
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#spiced#glutenfree#glutenfreerecipes
#veganrecipes#lifeasamommy
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????Cast Iron Skillet:
????Berkey Water Filters :
????Organic Chickpea Flour :
????Bragg Organic Sprinkle:
????MY NutriBullet Rx N17-1001 Blender, Black (YOU CAN MAKE SOUP WITH IT TOO)
????Berkey Water Filters :
????MY CHAMPION JUICER:
????My Cuisinart Food Processor:
????Organic Unrefined Coconut Oil:
????Sunfood Cacao Nibs
????Organic Dates:
????Date Sugar:
????Organic Raw Cacao - good quality and great price!
????Organic Coconut Flour - good quality and great price!
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No cook gluten free vegan cookie recipe |Sugar free Chocolate OAT COOKIES
These yummy cookies are so easy to make and do not have any sugar. It's a great way to satisfy cravings and can help support your health and weight loss goals.
Cuisine: American
Author: Rebekah Aramini Lupo
Prep Time
10 mins + 20 mins
Cook Time:
10 mins
Total Time
40 mins
Servings:
4 servings
Ingredients
1 CUP ORGANIC CHICK PEA FLOUR (USE EQUAL PARTS WATER AND CHICKPEA FLOUR)
1 CUP FILTERED WATER
1 PINCH OF SALT (1 TSP)
1.5 TBS OLIVE OIL
1 TSP BRAGG ORGANIC SPRINKLE
Optional:
1 TBS DRIED ROSEMARY
Add the chickpea flour into a bowl and then slowly add the water while you whisk together the chickpea flour and water. Add Italian seasoning, rosemary or Bragg Organic Sprinkle. Let sit for 30 minutes or longer. Oil a cast iron pan with 1.5 tbs of olive oil. Then add your batter mixture to pan cook bottom on high heat. Next put in the oven and broil the top. When edges are crispy then bubbled, you know it is done. ENJOY!
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This content is strictly the opinion of Rebekah Aramini Lupo and SPICED and is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of medical advice or treatment from a personal physician. All viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions or beginning and exercise program. Neither Rebekah Aramini Lupo, Rebekah's Kitchen, nor the publisher of this content take responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any exercise nutrition, supplement or lifestyle program.
How To Make Tofu #Shorts | SO VEGAN
We always assumed making tofu involved weeks of preparation and lots of fancy ingredients or gadgets. But that couldn’t be further from the truth! With some little ol’ soya beans, lemon juice and a DIY tofu press...you’ll be munching down on your very own homemade tofu in no time at all
This is our tried-and-tested recipe for the perfect tofu. Head to the link in our bio to get the full recipe where you’ll find lots of tips and tricks to guide you through the process
We’ve also included the ingredients and steps below:
3 cups dried soya beans (550g / 19.5oz)
4 tbsp lemon juice
Add the soya beans to a large mixing bowl and cover with water almost to the top of the bowl. Leave to soak for 6 hours or overnight.
Drain the soya beans and rinse under water. Next blend the soaked beans in 3 litres / 101 fl.oz of water (we usually do this in 3 batches). Then transfer the milk to a nut bag over a large mixing bowl. Squeeze the bag to extract the milk into the mixing bowl. This can take up to 10 mins or until the pulp inside the bag is mostly dry
Transfer the soy milk to a large saucepan over a low-medium heat. Bring the milk to a gentle simmer and cook for 15 minutes, stirring regularly. Use a skimmer or a fine sieve to remove any foam or skin that collects on the surface
Meanwhile combine the lemon juice with 200ml / 6.8 fl.oz of water. After the soy milk has finished simmering, remove from the heat and leave for a couple of minutes to settle. Then stir in roughly a third of the diluted lemon juice. Stir in the remaining diluted lemon juice in two more batches and keep stirring until the soy milk curdles. If the milk doesn’t curdle, add it back to a low heat until the curds form
Use a skimmer or fine sieve to transfer the curds to your chosen press. Then press for a minimum of 15 mins or longer depending on how firm you like your tofu
You can eat the tofu immediately. Alternatively add the tofu to an airtight container and submerge it in water where it will last for up to 5 days in the fridge