Kulfi, a popular summerdessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple. Pineapple Kulfi is delicious and easy to make. This is my friend Raj's recipe and for this recipe we don’t need an ice cream maker. I served this to my friends and they were surprised to know this was homemade and they all enjoyed it thoroughly.
Drain the syrup from pineapple. Do not squeeze and keep aside. Keep it in freeze till we are ready to use.
In a heavy saucepan add condense milk, cream and milk, mix them well.
Bring the milk mix to boil over medium heat, stirring occasionally. When milk hot but not boiling take out 1/4 cup of milk in a bowl and add agar-agar, mix it well making sure there are no lumps. Adding agar-agar, you will avoid the water crystal and kulfi will have smooth texture.
Add the agar-agar mix to milk. Keep stirring till milk comes to boil, making sure agar- agar has mixed well and no lumps. Turn off the heat.
Transfer the milk to glass bowl and freeze it for 3-4 hours, ice cream should be half the way freeze mix it in blender on highspeed for about 30 seconds. Take them out in a bowl add the pineapple chunks and mix it the well.
You can freeze the Kulfi in a glass bowl and cover it. You can also freeze in small containers, kulfi molds, or popsicle molds. I am using 4-1/2 oz cups. Freeze them, how long it will take depends on the size of containers or mold you are using.
Notes
Do not use, more than recommended amount of agar-agar, it will change the texture of Kulfi and will make it firm. Fresh pineapple does not work well for this recipe.
Keyword Ananas Kulfi, Candance Milk, Creamy, Dessert, Gluten Free, Homemade, Ice Cream, Party Food, Street Food, Summer Treat
Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option.
Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes.
Filling
Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together.
Making Paratha
Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough.
Roll dough into a 3” circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy.
Notes
Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination.What is SattuThe difference between besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein.
Sattu Paratha: A Nutritious and Flavorful Stuffed Flatbread
Sattu Paratha is a traditional Indian flatbread stuffed with a filling made from sattu, which is roasted gram flour. This nutritious and flavorful dish is popular in the states of Bihar, Jharkhand, and Uttar Pradesh, where it is enjoyed as a wholesome breakfast, lunch, or dinner option.
Sattu, the main ingredient in Sattu Paratha, is known for its high protein and fiber content, making it a healthy and satisfying choice.
Benefits of Sattu Paratha:
High in Protein: Sattu, the roasted gram flour filling used in Sattu Paratha, is rich in protein, making it an excellent source of plant-based protein for vegetarians and vegans. Protein is essential for muscle repair and growth, as well as for supporting overall bodily functions.
Rich in Fibre: Sattu is also high in dietary fiber, which aids in digestion, promotes satiety, and helps regulate blood sugar levels. Fiber-rich foods like Sattu Paratha can help prevent constipation, reduce the risk of chronic diseases, and support weight management.
Vitamins and Minerals: Sattu contains essential vitamins and minerals such as iron, calcium, magnesium, and B vitamins, which are important for maintaining overall health and well-being.
Variations of Sattu Paratha:
Spicy Sattu Paratha: Add chopped green chilies, ginger, and spices such as cumin powder, coriander powder, and garam masala to the Sattu filling to create a spicy version of Sattu Paratha. Spicy Sattu Paratha is flavorful and aromatic, with a kick of heat that’s perfect for spice lovers.
Vegetable Sattu Paratha: Mix grated vegetables such as tomatoes, carrots, and spinach into the Sattu filling to create a nutritious and colorful Vegetable Sattu Paratha. The addition of vegetables adds texture, flavor, and extra nutrients to the paratha, making it a wholesome meal option.
Paneer Sattu Paratha: Combine crumbled paneer (Indian cottage cheese) with Sattu to create a rich and creamy Paneer Sattu Paratha. Paneer adds a soft and creamy texture to the filling, while Sattu provides protein and fiber, making it a filling and satisfying option for vegetarians.
Sweet Sattu Paratha: For a sweet twist on Sattu Paratha, mix Sattu with jaggery (unrefined cane sugar), chopped nuts, and spices such as cardamom and nutmeg to create a sweet filling. Sweet Sattu Paratha is a delicious dessert or snack option that’s sure to satisfy your sweet tooth.
Tips for Making Perfect Sattu Paratha:
Use Fresh Sattu: Use freshly roasted and ground Sattu for the best flavor and texture in Sattu Paratha. You can either roast the gram flour at home or purchase ready-made Sattu from the store. Fresh Sattu has a nutty aroma and a rich flavor that enhances the taste of the paratha.
Roll the Parathas Thin: Roll out the dough for Sattu Paratha into thin discs to ensure even cooking and a flaky texture. Use a rolling pin and a dusting of flour to roll the dough evenly without sticking. Aim for a thickness similar to that of a tortilla or chapati.
Cook on Medium Heat: Cook the Sattu Parathas on a hot griddle or tawa over medium heat to ensure they cook through evenly without burning. Brush the parathas with ghee or oil on both sides while cooking to enhance the flavor and achieve a golden-brown color.
FAQs about Sattu Paratha:
Can I make Sattu Paratha gluten-free?
Yes, you can make gluten-free Sattu Paratha by using gluten-free flours such as chickpea flour (besan) or sorghum flour (jowar) for the dough. Ensure that the Sattu filling and any additional ingredients are also gluten-free.
Is Sattu Paratha suitable for weight loss?
Yes, Sattu Paratha can be a suitable option for weight loss when included as part of a balanced diet. Sattu is low in calories and high in protein and fiber, which can help keep you feeling full and satisfied for longer, reducing the likelihood of overeating.
Can I freeze Sattu Paratha dough?
Yes, you can freeze Sattu Paratha dough for future use. Divide the dough into portions, wrap them tightly in plastic wrap or aluminum foil, and store them in an airtight container or freezer bag. Thaw the dough in the refrigerator overnight before rolling and cooking.
What can I serve with Sattu Paratha?
Sattu Paratha pairs well with a variety of accompaniments such as yogurt, pickle, chutney, or raita (yogurt dip). You can also serve Sattu Paratha with dal (lentil curry), vegetable curry, or salad for a complete and satisfying meal.
In conclusion, Sattu Paratha is a nutritious and flavorful Indian flatbread that’s perfect for any meal of the day. Whether enjoyed for breakfast, lunch, or dinner, Sattu Paratha offers a delicious combination of protein, fibre, and essential nutrients that’s sure to keep you feeling satisfied and energized. With its versatile filling options, simple preparation, and wholesome ingredients, Sattu Paratha is a must-try dish for anyone looking to explore the diverse flavors of Indian cuisine.
Dahi Puri is a very commonly found Indian street food! I have been wanting to do this recipe for my channel for quite some time, but I wanted to put my own twist on it. After experimenting with different fillings, I was finally able to come up with a combination that my family approved of – ahealthy and delicious salad style filling.
Spread the puries on microwave safe plate and microwave for about 20 seconds, this will make the puries crispier and give the freshness. Set aside.
Wash moong dal changing water 3-4 times and boil it in 2 cups of water over low medium heat until dal is very soft and tender but not mushy.
After dal is at room temperature mix all the filling ingredients together, dal, potatoes, tomatoes, cucumber, green chili, ginger, salt, cumin powder, lemon juice
Assemble Dahi Puri
Whip the yogurt and add the water as needed to make it consistency of thick batter.
Mix tamarind sauce and soy sauce together.
First make a hole with you thumb center of the golgapa, fill with 1 tablespoon of filling. drizzle with yogurt tamarind chutney, few pieces of green chili, and few boondi, red chili powder and drizzle some more tamarind chutney.
Notes
Assemble Dahi Puries just before serving. You can have every thing ready day before.Filling also can be served as salad.Dahi Puri with salad like filling is very light and refreshing. I have done the recipe for Tamarind Chutney Before. you will also like to see some other easy chaat recipes, like Bread Dahi Vada, Aloo Chana Chaat, Sabudana Bhel.
Keyword Appetizer, Party Food, Street Food, Tea Time Snack
Dahi puri chaat is a beloved Indian street food that tantalizes taste buds with its burst of flavors and textures. Dahi puri chaat combines crispy puris (hollow fried bread), tangy yogurt, spicy chutneys, and various toppings to create a harmonious symphony of sweet, sour, and savory flavors. Dahi Puri Chaat, a delightful combination of crispy puris filled with tangy yogurt, savory chutneys, and fresh toppings, embodies the essence of appetizers, chaat, quick & easysnacks, street food recipes, and summer delights.
This delightful snack is perfect for any occasion, whether it’s a casual evening at home or a festive gathering with friends and family. In this article, we will explore the recipe for dahi puri chaat, offering step-by-step guidance on how to recreate this iconic dish in your own kitchen.
Step 1: Prepare the Ingredients
Before diving into the preparation process, it’s essential to gather all the necessary ingredients. The key components include puris (hollow fried bread), yogurt, tamarind chutney, green chutney, boiled potatoes, sprouted mung beans, and sev (crunchy chickpea flour noodles). You can easily find these ingredients at your local Indian grocery store or prepare them at home using basic pantry staples. For those who prefer a spicy kick, finely chopped green chilies can be added to the mix. Once you have all the ingredients assembled, you’re ready to embark on your dahi puri chaat recipe journey.
Step 2: Prepare the Yogurt Mixture
The recipe for dahi puri chaat hinges on the creamy and tangy yogurt mixture that serves as the base for this delectable snack. To prepare the yogurt mixture, whisk together fresh yogurt, sugar, and a pinch of salt until smooth and creamy. Adjust the sweetness and tanginess according to your preference by adding more sugar or lemon juice as needed. The yogurt mixture should have a velvety texture that coats the back of a spoon. Once prepared, set aside the yogurt mixture while you assemble the remaining components of the chaat.
Step 3: Assemble the Dahi Puri Chaat
Now comes the fun part – assembling the dahi puri chaat! Start by gently tapping a hole in the center of each puri to create a cavity for the fillings. Place a spoonful of boiled potatoes and sprouted mung beans inside each puri, followed by a generous dollop of the prepared yogurt mixture. Drizzle tamarind chutney and green chutney over the yogurt, ensuring a balanced distribution of sweet and spicy flavors. Top off the chaat with a generous sprinkle of sev and finely chopped cilantro for added crunch and freshness. Repeat this process for each puri until all are assembled and ready to be devoured.
Step 4: Serve and Enjoy
Once assembled, dahi puri chaat should be served immediately to preserve its crispiness and freshness. Arrange the chaat on a serving platter and garnish with additional sev and cilantro for visual appeal. Encourage your guests to dig in and savor the explosion of flavors with each bite. Whether enjoyed as a standalone snack or as part of a larger meal, dahi puri chaat is sure to be a crowd-pleaser that leaves everyone craving for more.
Tips for Perfect Dahi Puri Chaat
To enhance the flavor profile of the dahi puri chaat recipe, consider adding finely tomatoes, and grated carrots as additional toppings.
For a healthier twist, opt for baked puris instead of fried ones. You can find baked puris at specialty grocery stores or make them at home using whole wheat flour.
Experiment with different chutney variations to customize the flavor profile of the chaat. Mango chutney, mint chutney are excellent options to explore.
For a refreshing twist, add a handful of pomegranate arils to the chaat for bursts of juicy sweetness.
If you’re short on time, you can prepare the components of the chaat in advance and assemble them just before serving to ensure maximum freshness and crunchiness.
Variations of Dahi Puri Chaat
Ragda Puri Chaat: Replace the boiled potatoes and sprouted mung beans with ragda (spiced yellow peas) for a heartier version of dahi puri chaat.
Bhel Puri Chaat: Substitute puris with crispy puffed rice (bhel) and toss them with chopped vegetables, chutneys, and spices for a crunchy and flavorful snack.
Papdi Chaat: Swap puris with bite-sized pieces of papdi (crispy fried dough) and layer them with yogurt, chutneys, and toppings for a delicious twist on the classic chaat.
Benefits of Dahi Puri Chaat
Rich in Flavor: Dahi puri chaat is bursting with a myriad of flavors, ranging from tangy and spicy to sweet and savory, making it a delight for the taste buds.
Nutrient-Rich: This iconic street food is packed with essential nutrients from various ingredients such as yogurt, sprouted mung beans, and vegetables, offering a wholesome snacking option.
Easy to Customize: With endless possibilities for customization, dahi puri chaat can be tailored to suit individual preferences and dietary restrictions, making it suitable for all palates.
FAQs (Frequently Asked Questions)
Can I make dahi puri chaat in advance?
While it’s best to assemble dahi puri chaat just before serving to maintain its crispiness, you can prepare the individual components such as yogurt mixture, chutneys, and toppings in advance and store them separately in the refrigerator.
Can I use store-bought puris for this recipe?
Yes, you can use store-bought puris for convenience. However, if you prefer homemade puris, you can find recipes online or explore Manjula’s Kitchen for a step-by-step guide.
How long does dahi puri chaat stay fresh?
Dahi puri chaat is best enjoyed immediately after assembly to prevent the puris from becoming soggy. If you have leftovers, store them in an airtight container in the refrigerator and consume them within a day for the best taste and texture.
Can I make this recipe vegan-friendly?
Yes, you can make dahi puri chaat vegan-friendly by using dairy-free yogurt and omitting any dairy-based toppings such as sev. You can also explore Manjula’s Kitchen for vegan alternatives and recipes.
By following this comprehensive guide, you can master the art of making dahi puri chaat at home and impress your friends and family with this flavorful and indulgent street food favorite. Don’t forget to explore more tantalizing recipes on Manjula’s Kitchen, ranging from appetizers and beverages to desserts, to elevate your culinary repertoire and embark on a gastronomic adventure.
Mexican Bhel! Today I will be making a twist on classic street food Bhel Puri. Bhel Puri is a popular Mumbai roadside snack. To make this dish unique and interesting I am using all classic Mexican ingredients – such as tortilla chips, salsa, Mexican cheese and more! Mexican Bhel Puri can be served as a snack or light lunch for your next get together.
Toss all the ingredients together, beans, potatoes, bell peppers, corn, cilantro, jalapeno, salt, cilantro, and lemon juice , and set aside.
For Tortilla Chips
Cut the tortillas into 1/2-inch square to use as the "papdi". Heat the oil in frying pan oil should be about 1/2-inch-deep, on medium high heat. Fry the tortillas until they are light golden brown.
For Hot Sauce
Boil the chilies in about 1 cup of water, till they are soft and tender. If needed add more water. Blend all the ingredients together, tomatoes, chilies, salt and cumin seed powder. make it into paste.
For Salsa
Blend all the ingredients tomatoes, cilantro, jalapeno, salt and cumin seeds powder, making into chunky.
Assembling
Spread lettuce in the bowl, put the bean mix over, spread some chips, cheese some taco sauce. I will leave on individual how much they want to add the hot sauce.
Notes
The bean mixture can be made two days ahead (just don’t add the taco sauce)The taco sauce and hot sauce also can be made two days ahead and refrigerate until needed.The fried tortillas can be prepared few days before and kept in an airtight container.also try Mexican Rice and Vegetarian Enchilada
Mexican Bhel Recipe: Introduction to Mexican Bhel Recipe
Mexican bhel is a delightful fusion dish that combines the flavors of Mexican cuisine with the crunch and zest of Indian street food. This Mexican bhel recipe offers a unique twist on the traditional Indian bhel puri by incorporating ingredients like beans, potatoes, bell peppers, corn, and jalapenos, along with classic Mexican spices and flavors. It’s a perfect appetizer or snack for gatherings or parties, offering a burst of flavors and textures in every bite.
Preparing the Bean Mixture
Start by preparing the bean mixture. In a large mixing bowl, toss together the black beans, diced potatoes, bell peppers, corn kernels, chopped cilantro, finely chopped jalapeno, salt, cilantro, and lemon juice. Ensure all the ingredients are evenly coated with the lemon juice and salt mixture, as it helps to enhance the flavors.
Preparing the Tortilla Chips
Next, let’s make tortilla chips. Cut the flour tortillas into 1/2-inch squares to use as the base for our Mexican bhel. Heat oil in a frying pan until it’s about 1/2-inch-deep, over medium-high heat. Fry the tortilla squares until they turn light golden brown and crisp. Remove them from the oil and drain them on paper towels to remove excess oil.
Preparing the Hot Sauce
For those who like an extra kick of heat, let’s make the hot sauce. Boil the chilies in about 1 cup of water until they are soft and tender. If needed, you can add more water to ensure the chilies are fully cooked. Once they are soft, blend all the ingredients together, including tomatoes, chilies, salt, and cumin seed powder, to make it into a smooth paste. This hot sauce will add a fiery flavor to your Mexican bhel.
Preparing the Salsa
No Mexican-inspired dish is complete without salsa. Let’s prepare a chunky salsa to add freshness and tanginess to our Mexican bhel. Blend together tomatoes, cilantro, jalapeno, salt, and cumin seeds powder, ensuring it remains chunky in texture. This salsa will complement the other flavors in the bhel and add a refreshing contrast.
Assembling the Mexican Bhel
Now, let’s assemble our Mexican bhel. Start by spreading lettuce leaves in a serving bowl. This creates a crisp and fresh base for our bhel. Then, layer the bean mixture over the lettuce, ensuring an even distribution of all the colorful ingredients. Sprinkle some fried tortilla chips over the bean mixture to add crunch and texture. Top it off with grated cheese for a creamy and indulgent touch. Drizzle some taco sauce over the bhel to add a burst of flavor.
For those who enjoy an extra kick of spice, serve the hot sauce on the side, allowing individuals to add it according to their preference. This customizable aspect adds an element of fun to the dish, as everyone can adjust the spice level to suit their taste buds.
Tips for Making Mexican Bhel
To save time, you can use canned beans instead of cooking them from scratch. Just make sure to rinse them thoroughly before using to remove excess salt.
Feel free to customize the bean mixture by adding other ingredients like diced avocado, black olives for added flavor and texture.
For a healthier alternative, you can bake the tortilla chips instead of frying them. Simply brush the tortilla squares with a little oil and bake them in a preheated oven until crispy.
Adjust the spice level of the hot sauce according to your preference by adding more or fewer chilies.
You can make a large batch of the bean mixture and store it in the refrigerator for up to two days, making it a convenient option for meal prep or quick snacks.
Variations of Mexican Bhel
Vegetarian Variation: Omit the cheese and use vegan-friendly ingredients to make this dish suitable for vegetarians.
Grilled Variation: Instead of frying the tortilla chips, you can grill them for a smoky flavor. Simply brush the tortilla squares with oil and grill them until crispy.
Benefits of Mexican Bhel
Packed with nutrients from the variety of vegetables and beans, this Mexican bhel is a wholesome and nutritious snack option.
It offers a burst of flavors and textures, making it a satisfying dish to all.
The customizable nature of this recipe allows individuals to tailor it according to their taste preferences, making it suitable for gatherings and parties with diverse palates.
By incorporating ingredients like beans and vegetables, this Mexican bhel is a great way to add more plant-based protein and fiber to your diet.
FAQs about Mexican Bhel
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the bean mixture, tortilla chips, hot sauce, and salsa ahead of time and assemble the Mexican bhel just before serving to maintain the crunchiness of the chips.
Q: Can I adjust the spiciness of the dish?
A: Absolutely! You can control the heat level by adjusting the amount of jalapeno peppers used in the bean mixture and hot sauce. You can also remove the seeds from the jalapenos for a milder flavor.
Q: Is there a gluten-free option for this recipe?
A: Yes, you can use gluten-free corn tortillas instead of flour tortillas to make the chips, ensuring the entire dish is gluten-free.
Q: Can I make a larger batch of hot sauce and salsa for future use?
A: Definitely! You can prepare a larger batch of hot sauce and salsa and store them in airtight containers in the refrigerator for up to a week. Just give them a good stir before using.
Spicy Corn is a very enjoyable snack and not only that, but this is a quick and easy recipe to make. Make it as spicy or as mild as your heart desires. Best of all, you can also serve this as a side dish. Enjoy the spicy corn for a beautiful picnic or outdoor get together. You can also serve this over crisp slices of bread.
2cupcorn kernelsI am using frozen corn, you can use fresh
1tspoil
½tspsalt
½tspcumin seedsroasted, bhuna jeera
2tbspcilantrofinely chopped
1tbspgreen chilifinely chopped, adjust to taste
2tbspred bell pepperfinely chopped
1tsplemon juice
¼cupcream cheesesoft
For Garnishing
¼cupfeta cheese
Instructions
Use the flat bottom-heavy frying pan, lightly oil it and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
Turn off the heat, and add salt, cumin seed powder, cilantro, green chili, red bell pepper, lemon juice, and cream cheese mix it well. Sprinkle feta cheese.
Spicy corn taste best when it is served warm but can be served at room temperature.
Notes
Spicy Corn works great for picnic or outdoor get together. Also try Aloo Poori, Lemonade, or Watermelon Cooler
Laucki is also known as Bottle gourd. This is a healthy and wholesome lentil and vegetable main dish. I like making Lauki as it is mild in taste and easy to digest. I usually will serve this with plain rice or rotis.
I am using instant pot; I am using the instant pot instead of pressure-cooker. Not for saving time but ease of use.
Heat one tablespoon of oil in instant pot on sautéed mode. Oil should be moderately hot, add moong dal vadi stir-fry till they are light golden brown this should take about 1minute. take out the vadies from instant pot.
Add remaining 1 tablespoon of oil, in instant pot keeping on sautéed mode oil should be moderately hot and add cumin seeds. When seeds start to crack, add the asafetida, stir and add tomato puree, ginger, coriander powder, turmeric, salt and chili powder and cook stirring occasional till spice mix start leaving the oil.
Add bottle gourd, vadies and 1/2 cup of water. Change the setting to pressure cook on high mode. Set the time for 6 minutes. (At this time instant pot is working just like pressure cooker, it will take same time building the pressure and after cooking releasing the pressure as pressure cooker, advantage is you can take care other work you have to do or even if you have to go out.)
Open the instant pot when you are ready. After you open the instant pot adjust the water if you need more, add garam masala.
Video
Notes
I like to serve this with roti or rice. This makes a very satisfying meal.Enjoy! Thank you
Lauki Vadi Ki Sabji is a traditional Indian dish made primarily with bottle gourd (Lauki), lentil nuggets (Vadi), and a variety of spices cooked in a curry or gravy. It is a popular dish among individuals following a vegan, gluten-free, and low-fat diet, making it suitable for those with dietary restrictions such as diabetes.
The dish typically involves cooking lentil nuggets with bottle gourd and various vegetables in a flavorful curry or gravy made with spices such as cumin, coriander, turmeric, and ginger. It can be easily prepared in an Instant Pot for a quicker cooking process while retaining its nutritional value and flavors.
Lauki Vadi Ki Sabji provides a wholesome meal option packed with protein from lentils, fibre from vegetables, and essential nutrients, making it a nutritious and satisfying choice for individuals seeking a balanced diet.
Lauki Vadi Ki Sabji is a traditional Indian dish made with bottle gourd (lauki) and sun-dried lentil dumplings (vadi). This Lauki Vadi Ki Sabji recipe combines the subtle flavors of lauki with the richness of vadi to create a hearty and nutritious dish that’s bursting with flavor. With its simple yet satisfying taste, Lauki Vadi Ki Sabji is a popular choice for everyday meals in Indian households.
Step 1: Preparing the Vadi
To begin, soak the sun-dried lentil dumplings (vadi) in water for about 15-20 minutes until they become soft and pliable. Once softened, squeeze out any excess water from the vadi and set them aside. This step helps ensure that the vadi cook evenly and absorb the flavors of the dish.
Step 2: Preparing the Lauki
Peel the bottle gourd (lauki) and cut it into small cubes or slices, depending on your preference. Lauki tends to cook quickly, so it’s essential to cut it into uniform pieces to ensure even cooking. Rinse the chopped lauki under cold water to remove any dirt or impurities before using it in the recipe.
Step 3: Tempering and Cooking
In a pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and asafoetida (hing) to the hot oil. Allow the seeds to crackle and release their aroma before adding finely chopped green chilies adding minced ginger for added flavor.
Step 4: Adding Spices and Lauki
Once the spices such as turmeric powder, coriander powder, red chili powder, and garam masala to the pan, stirring well to coat with the aromatic spices. Add the chopped lauki to the pan, stirring to combine with the spices. Cover the pan and let the lauki cook until it becomes tender but still retains its shape.
Step 5: Incorporating the Vadi
Once the lauki is cooked, add the soaked and squeezed vadi to the pan, gently mixing them with the cooked lauki and spices. Allow the vadi to simmer in the gravy for a few minutes, allowing them to absorb the flavors of the dish. Adjust the consistency of the gravy by adding water as needed to achieve the desired thickness.
Step 6: Garnishing and Serving
Before serving, garnish the Lauki Vadi Ki Sabji with freshly chopped cilantro leaves for a burst of freshness and color. Serve the sabji hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.
Tips for Perfect Lauki Vadi Ki Sabji
Soaking Vadi: Ensure to soak the vadi in water until they become soft and pliable before adding them to the sabji. This step helps prevent the vadi from being too hard or chewy after cooking.
Cutting Lauki: Cut the bottle gourd into uniform pieces to ensure even cooking. Avoid overcooking the lauki as it can become mushy and lose its texture.
Adjusting Spice Level: Customize the spice level of the sabji according to your taste preferences by adjusting the amount of red chili powder and green chilies used in the recipe.
Variations of Lauki Vadi Ki Sabji
Adding Tomatoes: Enhance the flavor of the sabji by adding chopped tomatoes along with the Tomatoes add a tangy twist to the dish and complement the earthy flavors of the lauki and vadi.
Coconut Gravy: For a richer and creamier gravy, add coconut milk or grated coconut to the sabji. Coconut adds a hint of sweetness and depth to the dish, making it more indulgent.
Benefits of Lauki Vadi Ki Sabji
Nutrient-Rich: Lauki is low in calories and rich in essential nutrients such as vitamins, minerals, and dietary fiber, making it a healthy addition to your diet.
Protein-Packed: Vadi provides a good source of plant-based protein, essential for muscle repair and growth, making Lauki Vadi Ki Sabji a nutritious meal option for vegetarians.
Digestive Aid: Lauki is known for its digestive properties and is often included in Indian cuisine to aid in digestion and promote gut health.
Frequently Asked Questions (FAQs)
Can I use store-bought vadi for this recipe?
Yes, you can use store-bought sun-dried lentil dumplings (vadi) for convenience. However, homemade vadi may have a fresher flavor and texture.
Can I make Lauki Vadi Ki Sabji ahead of time?
Yes, you can prepare the sabji in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.
Is Lauki Vadi Ki Sabji vegan-friendly?
Yes, Lauki Vadi Ki Sabji can be made vegan by using oil instead of ghee for tempering and omitting any dairy-based garnishes.
Explore more delightful Indian recipes on Manjula’s Kitchen, such as Aloo Baingan for another culinary adventure.
Aam Ki Dal – Toor Dal with Raw Mango – Instant Pot
Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, that’s what I have been using instead pressure cooker.
Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you don’t have to watch over when it starts steaming and when it is time to turn off. You can take care other things.
After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.
seasoning
Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving.
Notes
Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker, but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean.
Raw Mango Dal Fry Recipe: A Tangy Twist to Traditional Dal
Raw Mango Dal Fry, also known as Aam Ki Dal, is a delightful Indian dish that combines the tangy flavor of raw mangoes with the richness of lentils. This Instant Pot Raw Mango Dal Fry recipe offers a refreshing twist to traditional dal, adding a burst of tanginess and freshness to every bite. With its perfect balance of flavors and nutritious ingredients, Raw Mango Dal Fry is gluten free during the summer months when raw mangoes are in season.
Step 1: Preparing the Lentils
Start by rinsing the toor dal (pigeon peas) thoroughly and soaking it in water for about 30 minutes to soften the lentils. Once soaked, drain the water and transfer the dal to a pressure cooker or a large pot. Add fresh water, turmeric powder, and salt to the dal, and cook until it becomes soft and mushy. Cooking the dal until it’s well-cooked ensures a creamy and smooth texture for the dal fry.
Step 2: Preparing the Raw Mango
Peel the raw mango and cut it into small pieces, discarding the seed. The raw mango adds a tangy flavor to the dal fry and brings a refreshing twist to the dish. Adjust the amount of raw mango according to your taste preferences and the tartness of the mango.
Step 3: Tempering the Dal
In a separate pan, heat oil or ghee over medium heat and add cumin seeds, mustard seeds, and dried red chilies. Allow the seeds to crackle and release their aroma before adding until they turn golden brown and aromatic, enhancing the flavor of the tempering.
Step 4: Adding Aromatics and Spices
Add minced ginger, green chilies, and chopped tomatoes to the pan, stirring to combine with the tempering. Cook the mixture until the tomatoes are soft and mushy, adding ground spices such as coriander powder, cumin powder, and red chili powder for additional flavor and depth.
Step 5: Incorporating the Raw Mango
Once the tempering is ready, add the chopped raw mango pieces to the pan, stirring gently to coat the mangoes with the aromatic spices. Let the raw mango cook for a few minutes until it becomes soft and releases its juices, infusing the dal fry with its tangy flavor.
Step 6: Combining the Lentils and Mango
Once the raw mango is cooked, add the cooked toor dal to the pan, stirring well to combine with the mango and spice mixture. Adjust the consistency of the dal fry by adding water as needed to achieve the desired thickness. Let the dal simmer for a few more minutes to allow the flavors to meld together.
Step 7: Garnishing and Serving
Before serving, garnish the Raw Mango Dal Fry with freshly chopped cilantro leaves for a burst of freshness and color. Serve the dal fry hot with steamed rice or roti for a wholesome and satisfying meal that’s sure to please your taste buds.
Tips for Perfect Raw Mango Dal Fry
Adjusting Tartness: Taste the raw mango before adding it to the dal fry and adjust the quantity according to its tartness. If the mango is too sour, you can reduce the amount used or balance it with a pinch of sugar.
Consistency of Dal: Cook the toor dal until it’s well-cooked and soft, ensuring a creamy texture for the dal fry. If the dal is too thick, you can add more water to achieve the desired consistency.
Balancing Flavors: Adjust the amount of spices and seasoning according to your taste preferences. You can increase or decrease the spice level to suit your palate.
Variations of Raw Mango Dal Fry
Coconut Mango Dal: Add grated coconut or coconut milk to the dal fry for a creamy texture and a hint of sweetness that complements the tanginess of the raw mango.
Spicy Mango Dal: Increase the heat level of the dal fry by adding more green chilies or red chili powder for an extra kick of spice.
Benefits of Raw Mango Dal Fry
Rich in Vitamin C: Raw mangoes are a good source of vitamin C, which helps boost immunity and promote overall health.
Digestive Aid: The tangy flavor of raw mangoes aids in digestion and can help alleviate digestive issues such as bloating and indigestion.
Nutrient-Dense: Raw Mango Dal Fry is a nutritious dish that provides a good balance of protein, fiber, and essential vitamins and minerals, making it a wholesome meal option for all.
Frequently Asked Questions (FAQs)
Can I use other lentils for this recipe?
Yes, you can use other lentils such as masoor dal (red lentils) or moong dal (split mung beans) instead of toor dal for variation.
Can I make aam ki dal ahead of time?
Yes, you can prepare the dal fry in advance and store it in the refrigerator for up to 2-3 days. Reheat it gently before serving.
Can I freeze aam ki dal?
Yes, you can freeze the dal fry in an airtight container for up to 1 month. Thaw it in the refrigerator overnight and reheat it before serving.
Makhana Matar Curry is a delicious gravy-based dish. This can be a tasty side dish for formal dinner or even a quiet dinner with a few friends. Makhana and matar is made with a spicy tomato and cashew gravy. I like to serve with fresh hot puris or white rice.
Heat 3 tablespoon of oil in frying pan over low medium heat, add the makhana and roast them stirring continuously until they are crisp, this should take about 3-4 minutes. Keep aside.
Blend tomatoes, cashews and ginger to make a pure.
Heat the oil in a sauce pan, test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, chili powder, salt and sugar.
Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add roasted makhana and green peas mix it well add about 1-1/2 cups of water. Cover the pan and let it cook for 6-7 minutes over low medium heat, until peas are tender. Note: add more water if you like more gravy.
Turn off the heat add garam masala and cilantro mix it well.
Notes
Adjust thickness of gravy to your liking, with time Makhana Matar Curry becomes thick.Serve Makhana Matar Curry with your choice of bread I like to serve with Paratha, Puri or with Plain Rice.
IdliChaat is a tasty twist to traditional South Indian Idli. This can be served as an appetizer or an afternoon snack. It's quick and easy to make, with the perfect savory flavors! Try this recipe today and you will be satisfied with a great dish!
I am using store bought frozen idlies or you can also use left over idlies. Make sure though frozen idlies to bring to room temperature.
Whip the yogurt until smooth. Add a little milk as needed to make the pourable consistency.
Heat 2 tablespoons of oil in a pan and arrange the idle do not overlap them. Cooked the idlis over medium heat, turn them about 3-4 time, till they are light golden brown both sides. This should take about 4 minutes.
Transfer them on a plate and stir-fry the potatoes in the same pan sprinkling the 1/4 teaspoon of salt. Stir-fry the potatoes till they start getting light golden color this should take about 2 minutes.
Serving the Idli Chaat
Arrange the idlies in a serving plate, sprinkle remaining salt ¼ teaspoon. Put ½ the potatoes drizzle the yogurt, cilantro chutney and tamarind chutney. Garnish with green chilies and fine sev.
Notes
NotesYou can slice the idli in about 6 pieces and stir fry. This is another delicious way to serve to serve left over idlies.You will also enjoy Dahi Vada, and Bhel Puri. Links for Cilantro Chutney and tamarind Chutney
Idli Chaat Recipe: A Delicious Twist to a Classic Dish
Idli Chaat is a delightful fusion of traditional South Indian idlis with a twist of chaat-inspired flavors, creating a quick and easysnack that tantalizes the taste buds with its irresistible appetizers. Idli chaat is a delightful fusion dish that combines the traditional South Indian snack of idli with the flavors of chaat, a popular street food in India. This unique blend of textures and flavors creates a mouthwatering experience that is sure to please your taste buds. In this article, we’ll explore how to make idli chaat at home, step by step.
Step 1: Preparing the Idlis
To begin making idli chaat, you’ll need freshly steamed idlis. If you don’t have idlis ready, you can prepare them using your favorite idli batter recipe. Once the idlis are steamed to perfection, allow them to cool slightly before proceeding to the next step.
Step 2: Cutting the Idlis
Once the idlis have cooled down, cut them into bite-sized pieces. This step helps to create a perfect base for the chaat toppings and ensures that each bite is filled with flavor.
Step 3: Assembling the Dahi Idli Chaat
Now comes the fun part – assembling the dahi idli chaat! Take the cut idli pieces and arrange them on a serving plate. Next, generously drizzle them with creamy yogurt, ensuring that each piece is well-coated. This adds a refreshing tanginess to the dish.
Step 4: Adding Toppings
Now, it’s time to add the toppings that will take your idli chaat to the next level. You can get creative with your toppings, but some classic choices include tomatoes, and cilantro. For an extra kick of flavor, sprinkle some chaat masala and roasted cumin powder on top.
Step 5: Garnishing
To finish off your dahi idli chaat, garnish it with a handful of nylon sev and a drizzle of tangy tamarind chutney. These final touches not only add visual appeal but also enhance the overall taste of the dish.
Tips for Making the Perfect Idli Chaat
Use freshly steamed idlis for the best texture and flavor.
Be generous with the yogurt and toppings to ensure every bite is bursting with taste.
Experiment with different toppings and garnishes to customize the chaat according to your references.
Variations of Idli Chaat
For a spicy twist, add some finely chopped green chilies or a dash of red chili powder.
Instead of yogurt, you can use whipped cream or sour cream for a different flavor profile.
Try adding some boiled chickpeas or sprouts for added protein and texture.
Benefits of Idli Chaat
Idli chaat is a nutritious dish that provides a good balance of carbohydrates, protein, and vitamins.
It’s a great way to use leftover idlis and turn them into a delicious snack or appetizer.
The probiotics in yogurt make this dish beneficial for gut health.
FAQs (Frequently Asked Questions)
Q: Can I use store-bought idlis for this recipe?
A: Yes, you can certainly use store-bought idlis if you’re short on time. However, freshly steamed idlis will yield the best results in terms of flavor and texture.
Q: Can I make idli chaat in advance?
A: While it’s best enjoyed fresh, you can prepare the components of idli chaat in advance and assemble them just before serving to prevent the idlis from becoming soggy.
Q: Is idli chaat spicy?
A: The level of spiciness can be adjusted according to your preference. You can make it as spicy or as mild as you like by controlling the amount of green chilies or chili powder you use.
Idli Chaat is a delightful dish that brings together the best of both worlds – the comforting flavors of idli and the exciting taste of chaat. With just a few simple ingredients, you can create a dish that is sure to impress your family and friends. So why not give this recipe a try and experience the deliciousness of idli chaat for yourself?
Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry.
Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough. Cover the dough and set aside for 15 minutes or more.Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp.
Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers.
Take a cookie cutter and cut them in rounds. I am using 2-1/2 inch cookie cutter. Use the size and shape to your choice.
Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes.
Notes
Tip
Achari Mathries can be stored for a couple of months in airtight containers.
If the mathries are cooked on high heat, they will be soft.
Sabudana Bhel this is a delicious appetizer or also can be served with afternoon tea. Sabudana Bhel or I like to call this chaat is an elegant looking dish, that will sure to impress all your family and friends.
Wash sabudana (tapioca) changing the water 2-3 time and soak with one cup of water, soak 8 hours or more. Sabudana will become all most four time in volume and will be soft.
Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and mustard seeds after seeds crack add turmeric, lower the heat to low. Add sabudana, and salt. Keep stir frying until sabudana becomes translucence, looks like pearls. This should take about another 4-5 minutes. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. Turn off the heat, and drizzle 3-4 drops of lemon juice and stir.
Transfer sabudana to a wide bowl stir for few minutes with fork making sure sabudana pearls are separated and not sticky. Serve the sabudana at room temperature.
Add 1/2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside.
Assembling the Sabudana Bhel, in a serving platter spread the cooked sabudana, sprinkle the roasted peanuts, over peanuts sprinkle the potatoes, then aloo lacha, some more peanuts and drizzle the chutney.
Notes
Suggestion, this is a easy recipe, you can prepare every thing in advance, cooked sabudana can be refrigerator for up to a week. Aloo Lacha and tamarind chutney can be stored for months.
Sabudana Bhel is a quick & easy, gluten-free, and vegansnack with flavors reminiscent of chaat, perfect for Krishna Janmashtami and Navaratri celebrations, offering a delightful appetizer option. In this recipe, we’ll learn how to make sabudana bhel chaat, a delightful and crunchy snack that’s perfect for any occasion. Sabudana, also known as tapioca pearls, is the star ingredient here, lending its unique texture and taste to create a mouthwatering dish. This sabudana bhel recipe combines the traditional flavors of bhel with the subtle nuttiness of sabudana, resulting in a tantalizing treat that’s sure to please your taste buds. Whether you’re looking for a tasty snack to enjoy with your evening tea or planning a party menu, this crispy sabudana bhel is sure to be a hit.
Preparing the Sabudana Mixture
To begin making the sabudana bhel, start by soaking the sabudana pearls in water for a few hours until they turn soft and plump. Once the sabudana pearls have soaked well, drain any excess water and spread them out on a clean kitchen towel to remove any excess moisture. Now, heat oil in a pan and fry the sabudana pearls until they turn crispy and golden brown. This step is crucial for achieving that perfect crunch in your sabudana bhel chaat.
Adding Crunchy Elements
Next, it’s time to add some crunchy elements to our sabudana bhel mixture. You can use a variety of ingredients such as roasted peanuts, tomatoes, and crunchy sev. These ingredients not only add texture to the dish but also enhance its flavor profile. Feel free to adjust the quantities according to your preference, but make sure to include a good mix of flavors and textures for the best results.
Seasoning the Bhel
Once you’ve assembled all the crunchy elements, it’s time to season your sabudana bhel mixture. You can use a combination of spices such as chaat masala, red chili powder, roasted cumin powder, and black salt to add a burst of flavor to the dish. Additionally, you can squeeze some fresh lemon juice over the mixture to give it a tangy twist. Mix everything together until well combined, ensuring that the sabudana pearls are evenly coated with the seasoning.
Garnishing and Serving
Finally, garnish your sabudana bhel chaat with some fresh coriander leaves and a sprinkle of nylon sev for an extra crunch. You can also add some pomegranate arils or grated coconut for a pop of color and flavor. Serve the crispy sabudana bhel immediately in individual serving bowls or plates, garnished with some more sev on top for added crunchiness. Pair it with a cup of hot tea or your favorite chutney for a truly satisfying snacking experience.
Tips for Perfect Sabudana Bhel
Soak the sabudana pearls in water for at least 4-5 hours or overnight to ensure they become soft and plump.
Drain the soaked sabudana pearls well and spread them out on a kitchen towel to remove excess moisture before frying.
Fry the sabudana pearls in batches to ensure they cook evenly and become crispy.
Adjust the seasoning according to your taste preferences. You can make the sabudana bhel spicier by adding more red chili powder or tangier by squeezing extra lemon juice.
Garnish the sabudana bhel chaat with fresh ingredients like coriander leaves, pomegranate arils, or grated coconut to enhance its visual appeal and flavor.
Variations of Sabudana Bhel
Fruit Bhel: Add diced fruits such as apples, bananas, and grapes to the sabudana bhel mixture for a refreshing twist.
Sprouts Bhel: Incorporate sprouted moong beans or chickpeas into the sabudana bhel for added protein and crunch.
Vegetable Bhel: Include finely chopped vegetables like cucumber, carrots, and bell peppers to make the sabudana bhel more nutritious and colorful.
Sweet Bhel: For a sweet variation, skip the savory seasonings and instead toss the sabudana pearls with honey, yogurt, and chopped fruits for a delicious dessert option.
Benefits of Sabudana Bhel
Gluten-Free: Sabudana is naturally gluten-free, making this sabudana bhel recipe suitable for individuals with gluten intolerance or celiac disease.
Rich in Carbohydrates: Sabudana is a rich source of carbohydrates, providing a quick and sustainable source of energy.
Easy to Digest: Sabudana is light on the stomach and easy to digest, making it an ideal ingredient for people with digestive issues or those following a bland diet.
Versatile: You can customize the sabudana bhel recipe with your favorite ingredients to suit your taste preferences and dietary requirements.
Satisfying Snack: This crispy sabudana bhel is not only delicious but also quite filling, making it a satisfying snack option for any time of the day.
FAQs about Sabudana Bhel
Q: Can I make sabudana bhel ahead of time?
A: While it’s best to serve sabudana bhel chaat immediately after preparing it to enjoy its crispiness, you can prepare the sabudana mixture in advance and assemble the bhel just before serving to prevent it from becoming soggy.
Q: Can I store leftover sabudana bhel?
A: It’s not recommended to store leftover sabudana bhel as it tends to lose its crispiness over time. However, if you have any leftover mixture, you can refrigerate it in an airtight container for up to a day and reheat it in the oven before serving.
Q: Is sabudana bhel suitable for fasting days?
A: Yes, sabudana bhel is a popular dish consumed during fasting days, especially during festivals like Navratri. Just ensure that you use sendha namak (rock salt) instead of regular salt if you’re making it for fasting purposes.
Q: Can I make sabudana bhel without frying the sabudana pearls?
A: While frying the sabudana pearls adds a crispy texture to the sabudana bhel, you can try alternative cooking methods such as roasting or air-frying for a healthier version of the dish.
Q: Can I serve sabudana bhel as a main dish?
A: While sabudana bhel chaat is typically served as a snack or appetizer, you can definitely enjoy it as a light meal, especially when paired with some yogurt or a side salad for added nutrition.
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
Spring Quinoa Fruit Salad just perfect for the start of Spring! This is a vibrant, fresh fruit salad with quinoa and homemade ginger and lemon dressing. It is the perfect go-to recipe if you are looking for something simple, light and refreshing in this warmer weather. The quinoa and fruit make it a healthy choice for those who want to eat clean. It also makes for a beautiful presentation, with the watermelon, mangoes, and avocado!
1/3cupquinoacooked quinoa is cooked just like rice
1cupwatermeloncut into byte size cubes
1cupmangocut into byte size cubes
1/2cupcucumbercut into byte size cubes
1/2avocadocut in small pieces
For Dressing
1TbspvinegarI am using rice vinegar
1Tbsplemon juice
1Tbspolive oil
1tspsugar
1/2tspsalt
1/4tspblack pepper
1tspginger juice*
Instructions
For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester and squeeze the juice with fingers.
Cook the quinoa like rice 1-part quinoa to 2 parts of water. After quinoa and water comes to boil reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool.
In a salad bowl layered all the ingredients, spread the greens, watermelon, mango n cucumber, avocado sprinkle the quinoa and drizzle the salad dressing.
Notes
Suggestions: use your choice of fruits, salad measurements are just for suggestion,Quinoa, can be prepared in advance, I make quinoa always extra and I use the quinoa with almost every salad I make.Salad dressing also can be prepare in advance, this is very light dressing. I make this dressing in large quantity, I always have ready to use.
Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.
Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them.
Making Sugar Syrup
Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat.
Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together.
Allow them to cool. Gur paras can be stored for several weeks in airtight container.
Notes
Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer.You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save
Ragda Puri is a chaat dish that will leave you licking your fingers. Made with crunchy puris, ragda, and chutney, this recipe is the perfect addition to any chaat menu. This appetizer is easy to make and tastes delicious.
Wash and soak vatana in three cups of water for at least 8 hours. After soaking vatana will be about 2 1/2 times the volume of the original.
Put the vatana in a pressure cooker with 2½ cups of water. When the pressure cooker starts to steam, turn the heat down to medium and cook for 10 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Vatana should be soft and tender. I have used instant pot, because it is more convenient.
Blend cilantro, green chilies, and ginger, tamarind chutney, and lemon juice.
Mix cilantro paste and all the spices, salt, black salt, sugar, black pepper and finely chopped green chili this is optional, to boiled vatana mix the spices well. This is known Ragda. Add hot water if needed Ragda should not be very dry it should have thick gravy, Ragda thickens in consistency as it cools.
For serving, make a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle with tamarind chutney and sev.
Notes
Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat.This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich .Check the recipe for Pani Puri , and Tamarind Chutney
Ragda Puri Chaat Recipe: A Burst of Flavor in Every Bite
Ragda Puri Chaat is a popular veganquick & easy street food in India, beloved for its medley of flavors and textures. This delectable appetizer consists of crispy puris (fried dough balls) served with ragda, a spicy and tangy curry made from dried white peas. Topped with an assortment of chutneys and sev (crispy chickpea flour noodles), This Chaat is a true delight for the taste buds. In this recipe, we’ll explore how to make it at home, bringing the authentic flavors of the streets right to your kitchen.
Preparation of Ragda Puri Chaat:
Begin by soaking dried white peas in water for at least 8 hours or overnight until they become soft. Once soaked, drain the peas and rinse them thoroughly. Then, in a pressure cooker, cook the soaked peas with water, salt, turmeric, and a pinch of baking soda until they are tender and well-cooked. Allow the pressure to release naturally before opening the cooker.
Tips for Making Perfect Ragda Puri:
Soaking the dried white peas overnight ensures that they cook evenly and become tender.
Adding a pinch of baking soda while cooking the peas helps to soften them faster.
Be sure to cook the peas until they are completely tender but not mushy.
Adjust the consistency of the ragda according to your preference by adding more or less water during cooking.
Assembly of Ragda Puri Chaat:
Once the ragda is ready, it’s time to assemble the chaat. Take crispy puris and gently crack them open to create a cavity for the filling. Place a spoonful of ragda inside each puri, ensuring that it fills the cavity generously. Next, drizzle some green chutney and tamarind chutney over the ragda-filled puris for a burst of flavor. Sprinkle tomatoes, and cilantro on top for added freshness and crunch. Finally, garnish with sev and a squeeze of lemon juice to complete.
Variations of Ragda Puri Chaat:
Spicy Ragda Puri: If you prefer a spicier chaat, add more green chilies or red chili powder to the ragda mixture. You can also top the puris with finely chopped green chilies for an extra kick.
Healthy Ragda Puri: For a healthier version, you can use baked puris instead of fried ones. You can also add boiled sprouts or boiled potatoes to the ragda for added nutrition.
Cheese Ragda Puri: For a decadent twist, sprinkle some grated cheese on top of the assembled chaat. The melted cheese adds a creamy and indulgent touch to the dish.
Benefits of Ragda Puri Chaat:
It is not only delicious but also nutritious. The dried white peas used in the ragda are rich in protein and fiber, making this dish a filling and satisfying option. Additionally, the assortment of fresh vegetables and chutneys adds essential vitamins and minerals to the chaat, making it a wholesome snack or appetizer.
FAQs about Ragda Puri Chaat:
Q: Can I make Ragda Puri Chaat in advance?
A: While you can prepare the ragda and chutneys in advance, it’s best to assemble the chaat just before serving to ensure that the puris remain crispy.
Q: Can I customize the toppings in Ragda Puri Chaat?
A: Absolutely! Feel free to experiment with different toppings such as grated carrots, boiled chickpeas, or chopped bell peppers to create your own unique version of Ragda Puri Chaat.
Q: Is Ragda Puri Chaat suitable for vegetarians?
A: Yes, it is a vegetarian dish that is enjoyed by people of all dietary preferences.
With its vibrant colors, bold flavors, and irresistible crunch is sure to become a favorite among your family and friends. Whether you’re serving it as a snack, appetizer, or light meal, this iconic street food is guaranteed to leave everyone craving for more. So why wait? Gather your ingredients and treat yourself to a taste of India with Ragda Puri Chaat today!
Other Recipes on Manjula’s Kitchen
If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:
For over 12 years, I’ve been making cooking videos, and I think it’s finally time to address some of the most frequently asked questions about a staple in almost every Indian meal: Chapati (also known as Roti or Phulka). I often get questions like why Chapatis turn out dry or hard, why they’re challenging to roll, or why the dough sticks to the rolling pin or surface.
So, here are some essential tips for making perfect Chapati. This dough also works great for whole wheat Chapati and Parathas.
When it comes to Chapati, the dough is key. Generally, you’ll need about 1 cup of whole wheat flour and around 1/2 cup of water (adding water as needed). The goal is a soft dough that doesn’t stick to your fingers, which makes it easier to roll and results in soft Chapatis. Knead the dough well for around 2 minutes, let it rest for 10 minutes, and then give it one final knead before rolling. A good test: press the dough with your fingertip; if the indentation bounces back slightly, your dough is perfect. If it doesn’t, the dough may be too firm, which can lead to dry Chapatis.
The skillet temperature is another important factor often overlooked. Here’s an easy test: sprinkle a few drops of water on the skillet—if it sizzles, you’re ready to cook. A heavier skillet is ideal for even cooking and can help your Chapati puff up like a balloon.
You can also refrigerate the dough for 2-3 days. To store it properly, lightly oil the dough and the container. Use a spacious bowl with a tight-fitting cover for best results.
These tips will help you master the art of making soft, fluffy Chapatis. With a little practice, they’ll become second nature!
