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      NEXT DAY DELIVERY IN MUMBAI | 2-DAY DELIVERY IN PUNE, BLR, CHN, HYD NEXT DAY DELIVERY IN MUMBAI | 2 DAY DELIVERY IN PUNE, BLR, CHN, HYD
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      Buy Tempeh Tasty Ghee Roast | Hello Tempayy

      Buy Tempeh Tasty Ghee Roast | Hello Tempayy

      Tempayy Ghee Roast

      PREP TIME 10 mins

      COOKING TIME 30 mins

      SERVES 4

      Prep and cooking:

      • Dry roast red chilli, coriander seeds, jeera, black pepper, fennel seeds and methi seeds until their aromas are released.
      • Put them in a blending jar, then add garlic, ginger and tamarind water and grind them into a fine paste.
      • Adjust the consistency by adding a little water.
      • Heat some ghee in a pan, add chopped onions and cook them until they turn translucent.
      • Pour the prepared paste into the pan and cook on low flame for 1-2 minutes.
      • Add curd and stir continuously.
      • Increase the flame and cook until ghee is released.
      • Add salt. Sprinkle sugar/jaggery to balance the taste.
      • Add Tempayy cubes and curry leaves, mix well.
      • Cook for 3-4 minutes and serve hot.

      GHEE ROAST RECIPE| WHY CHOOSE HELLO TEMPAYY

      Hello Tempayy offers you 100% plant-based, vegetarian, and gluten/dairy-free tempeh. So whether you are a vegetarian, vegan, flexitarian, or looking for a healthy veg option on meat-free Tuesdays, Tempeh is for everyone.

      Furthermore, it's packed with 19g of protein, fortified with vitamin B12 and iron, loaded with gut-friendly probiotics (due to the 36 hour fermentation process), has a low glycemic index, no carbs, no lactose, and zero cholesterol.

      Oh, and its mild nutty flavour and firm, earthy texture make it the ideal base ingredient for recipes like ghee roast. Not only is it easier to cook with but the neutral taste means it absorbs the flavor of the condiments perfectly well. 

      All in all, Hello Tempayy’s Tempeh not only is a healthier alternative to paneer and tofu, but also is a chef's delight and available at affordable prices.

      TEMPEH GHEE ROAST RECIPE TIPS FROM HELLO TEMPAYY

      • It is important to make a fine paste of the whole spices before cooking.
      • One of the best tempeh ghee roast recipe tips is to adjust the consistency.
      • It is also important to stir continuously to get a smooth paste.
      • It is crucial to control the flame during the cooking process.

      FOR 200 GMS OF TEMPAYY

      INGREDIENTS

      QTY UNITS

      Dry red chilli/Kashmiri chilli

      7-8 Nos

      Coriander seeds

      1 Tbsp

      Jeera

      1 Tbsp

      Black pepper

      1 Tbsp

      Fennel seeds

      1 Tbsp

      Methi/Fenugreek seeds

      1 Tbsp

      Garlic

      5-6 Cloves

      Ginger

      1 Inch

      Tamarind water

      2 Tbsp

      Water

      2 Tbsp

      Ghee

      2 Tbsp

      Tempayy cubes

      200 Gm

      Onion chopped

      1/4 Cup

      Curd whisked

      2 Tbsp

      Sugar/jaggery

      1 Tsp

      Curry leaves

      8-10 Nos
      Salt to taste

      Tempayy Chettinad Dry Masala

      Tempayy Chettinad Dry Masala

      Tempayy Dry Masala

      Prep Time

      8 mins

      Cooking Time

      20 mins

      Serves

      5

      FOR 200 GMS OF TEMPAYY

      INGREDIENTS

      QTY

      Hello Tempayy Chettinad Tempayy cubes

      200 Gm

      For Chettinad Dry masala:

      Whole dried red chillies

      4 Pcs

      Fresh coconut slices

      15 Gm

      Chopped onions

      50 Gm

      Curry leaves

      2 Springs

       

      15-20 Leaves

      Red tomato pure

      2 Tbsp

      Coconut oil or ghee

      3 Tbsp

      Dry red chilli

      4 Pcs

      Salt to taste

      Cooking-

      • Heat some oil in a wok or pan.
      • Once heated, add curry leaves and let it splutter.
      • Add dry red chilli and fresh coconut slices. Cook till turns golden brown.
      • Add chopped onions and cook them on medium heat for 5-6 mins till they turn soft and translucent.
      • Now, add tomato puree, a sprinkle of water and cook for 2 mins till raw smell is gone.
      • In a different pan, pan-toss Chettinad Tempayy cubes for 6-8 mins.
      • Add the pan tossed Chettinad Tempayy cubes into the previous pan and cook for 10 mins till the oil separates.
      • Lastly, add salt to taste.
      • Serve hot with Malabar Paratha or roti.

      Tempeh is a robust plant-based protein that can be used to make the most delicious Chettinad tempeh stir fry recipe. Before being delivered to you, an average batch of tempeh is fermented for two days. Soaked soybeans are hulled, rinsed, boiled/steamed, and allowed to cool to room temperature before being blended with vinegar and starter culture. During the fermentation process, the beans must be kept in a warm area for up to 48 hours. The weather has an impact on fermentation. The beans during fermentation bind into a firm white block, called Tempeh. 

      Tempeh recipes stir fry

      Because of the seed, legume, and whole grain content, tempeh cubes are high in protein, fibre, calories, and potassium. Chettinad Tempeh Fry can also be flavoured by crumbling these cubes and mixing them with spices. It's a flavorful meal that's simple to prepare. Chettinad Tempeh Stir Fry may be made at home in about 25 minutes.

      Hello Tempayy's Tempeh is completely vegan, vegetarian, gluten-free, and dairy-free, making it ideal for any vegetarian, vegan or flexitarian.

      Because of its mild nutty flavour and firm, earthy texture, it can be utilised in a range of cuisines. Tempeh is high in fibre, fortified with vitamin B12 and iron, has a low glycemic index, is lactose, gluten, and cholesterol-free, and has 19 g of gut-friendly protein per 100 g. Tempeh recipes vegan stir fry are simple because of its neutral flavour, which allows it to absorb the flavours of the condiments entirely.

      Order your tempeh cubes today and share your favourite tempeh recipes stir fry with us!

      FOR 200 GMS OF TEMPAYY

      INGREDIENTS

      QTY UNITS

      Hello Tempayy Chettinad Tempayy cubes

      200 Gm

      For Chettinad Dry masala:

      Whole dried red chillies

      4 Pcs

      Fresh coconut slices

      15 Gm

      Chopped onions

      50 Gm

      Curry leaves

      2 Springs

       

      15-20 Leaves

      Red tomato puree

      2 Tbsp

      Coconut oil or ghee

      3 Tbsp

      Dry red chilli

      4 Pcs

      Salt to taste

      Tempayy Chettinad Curry

      Tempayy Chettinad Curry

      Tempayy Chettinad Curry

      Prep Time

      15 mins

      Cooking Time

      35 mins

      Serves

      5

      FOR 200 GMS OF TEMPAYY

      INGREDIENTS

      QTY

      Hello Tempayy Chettinad Tempayy cubes

      200 Gm

      For Chettinad Dry masala:

      Coriander seeds

      1.5Tbsp

      Cumin seeds

      1 Tbsp

      Fennel seeds

      2 Tbsp

      Peppercorns

      ¾Tbsp

      Green cardamom

      4 Tbsp

      Mace, whole

      1 Tbsp

      Cloves

      4 Pcs

      Star Anise, whole

      1 Pcs

      Cinnamon

      1 Pcs

      Whole dried red chillies

      4 Pcs

      Fresh coconut, grated or powdered

      ½ Cup

      For the gavy:

      Onion

      150 Gm

      Curry Leaves

      2 Springs

       

      15-20 Leaves

      Ginger garlic paste

      2 Tbsp

      Red tomatoes, chopped

      2 Large

      Oil

      Tbsp

      Salt To Taste

      Cooking-

      For the dry Chettinad spice mix:

      • Heat a pan and dry roast coriander seeds, cumin seeds, fennel seeds, peppercorns, green cardamom, mace, cloves, star anise and cinnamon on low heat for 2 minutes.
      • Add red chillies and roast for half a minute.
      • Now, add grated coconut and mix everything well. Continue roasting until the coconut starts drying up, for about 2 minutes.
      • Transfer it to a plate and allow to cool.
      • Once it cools, grind the roasted ingredients into a coarse powder.
      • Our Chettinad spice mix is ready.

      For the curry:

      • Heat some oil in a wok or pan.
      • Once hot, add curry leaves and let it splutter.
      • Add chopped onions and cook on medium heat for 5-6 min till they turn translucent.
      • Now, add the ginger garlic paste, mix well and cook on low heat for 2 mins till the raw smell is gone.
      • Add chopped tomatoes and salt to taste. Cook for 5-6 mins switching from low to medium heat, till the tomatoes form a thick gravy.
      • In a different pan, pan-toss Chettinad Tempayy cubes for 6-8 mins.
      • Mix the pan tossed Chettinad Tempayy cubes into the gravy and mix well. Cook on high flame for 4 mins.
      • Now, lower the flame and continue cooking it for 5-6 mins on medium heat with occasional stirring.
      • Add the powdered Chettinad spice mix. Mix it well.
      • Add 1/3rd cup of water and cook on medium heat for 2 mins. Lower the flame and let it cook on low heat for 5 min. Keep stirring.
      • Now, add 1 cup of water and mix well.
      • Cover the pan and cook on low heat for 20 mins till the oil starts separating.
      • Serve hot with boiled red rice.

      TEMPEH CHETTINAD CURRY| TRY EASY CHETTINAD CURRY RECIPE FROM HELLO TEMPAYY

      Thanks to the natural fermentation process, tempeh is one of the greatest natural vegetarian protein sources, with a high protein and fibre content. Even a beginner in the kitchen can find tempeh easy to use: just unbox and use as cubes or mince the Tempeh, season/marinate liberally with your choice of spices, then sautee the Tempeh for six to eight minutes in little oil. 

      Cook your heart out with this Tempeh curry recipe.This versatile ingredient is made by fermenting whole non-GMO soya beans with no preservatives or additives, delivering all of the benefits of the soybean and more. The Roasted Tempeh Chettinad Recipe encapsulates the essence of southern cuisine. It's delicious in curries, wraps, and bowls. The dish is high in fibre, iron, and vitamin B12, and is great for gut health.

      It has a slightly spongy, substantial texture and a moderate nutty flavour. We recommend seasoning even the flavoured tempeh cubes if you want the flavour to pop because the tempeh cubes absorb flavours easily.

      Because of its porous nature, tempeh absorbs the flavours of whatever it's blended with, resulting in a tempeh chettinad Curry that's quick to prepare but savoury.

      Get ready for a quick tempeh curry lunch today to help you meet your nutritional objectives! For more tempeh recipes stay tuned with us!

        FOR 200 GMS OF TEMPAYY

        INGREDIENTS

        QTY UNITS

        Hello Tempayy Chettinad Tempayy cubes

        200 Gm

        For Chettinad Dry masala:

        Coriander seeds

        1.5 Tbsp

        Cumin seeds

        1 Tbsp

        Fennel seeds

        2 Tbsp

        Peppercorns

        ¾ Tbsp

        Green cardamom

        4 Tbsp

        Mace, whole

        1 Tbsp

        Cloves

        4 Pcs

        Star Anise, whole

        1 Pcs

        Cinnamon

        1 Pcs

        Whole dried red chillies

        4 Pcs

        Fresh coconut, grated or powdered

        ½ Cup

        For the gavy:

        Onion

        150 Gm

        Curry Leaves

        2 Springs

         

        15-20 Leaves

        Ginger garlic paste

        2 Tbsp

        Red tomatoes, chopped

        2 Large

        Oil

        Tbsp

        Salt To Taste