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  • Jaljeera in the Summertime!

    I have been wanted to work on my recipe for Jaljeera for a very long time now. Jaljeera is a very easy and flavorful drink to make up. I have many great memories of drinking Jaljeera in the summer. Jaljeera is similar to flavored lemonade. So I finally decided to work on the recipe and start formulating the ingredients and measurements for it. I decided my old Jaljeera recipe needed a revamp. So I decided to get inspiration from Google! While researching, I came across a blog for Jaljeera, where Naini Setalvad explains the benefits of all the spices used to make Jaljeera. Check out this interesting article at  http://www.dnaindia.com/health/column_jaljeera-magic_1263764  I thought it was interesting and wanted to share. This article reminded me of my grandmother’s thoughts on why Jaljeera is a great drink to enjoy on hot summer days.

    With that said, I am working on finalizing my recipe for Jaljeera! The recipe will be coming soon!

  • Our Journey Ends….

    We are back from our trip to India! When we got back to San Diego, we got a great welcome from our grandchildren. They wanted to make sure we will never leave them again!

    This trip was definitely a trip one to remember! I don’t think I have ever taken such a long vacation. We visited relatives that we had not seen for many years. We also did a lot of sight-seeing, something we don’t usually do when we are in India. Various family members were able to sight-see with us so it was even more enjoyable!

    We visited Varanasi (also known Banaras), an old Hindu historical religious town situated on river banks of Ganges. This is a town with many old temples and many old religious myths. Temples are all along on the banks of the holy river Ganga. After sun set the side of river banks are lid with oil lamps and you can hear melodies prayers sang by devotees. It is a beautiful site not to be missed. We also enjoyed the food from street vendors, Tomato chaat a new dish I never had before. One of my viewers has suggested to try “Malaiyo” this brought lot of my good childhood memories as we called this Daulat Ki Chaat.

    Our next stop was Jaipur also known as Pink City. Citi has lot of royal charm. Jaipur has many old historical forts and still keeping up with old traditions. This town offers many things to do and see. The highlights were Hawa Mahal, Citi Palace, Jantar Mantar, Amber Fort and list goes on. Of course we ate on local restaurants and did shopping. We stop to Agra and saw Taj Mahal among other things.

    We also visited Mumbai great town very different. In Mumbai I enjoyed the most visiting my family. Walking on the beach with my uncle and tried much local food. My niece made sure to take me to the different restaurants, she knew I will enjoy and these dishes were not as traditional but very interesting.

    Most time we had spent in Delhi and around. My other niece wanted to show me other side of upcoming India. With her we visited different places and tried variation of food and did different kind of shopping, I will admit I had a blast with her.

    Now that our vacation is over, I think it is time to get back to work and experiment with some new recipes, flavors and cooking techniques I learned during my travels to the various parts of India. Recipe and video to be posted soon!

     

  • Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera (Potatoes with Cumin Seeds)

    Aloo Jeera

    Aloo Jeera

    Aloo Jeera is a quick & easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices. It makes up for a nice vegetable dry dish as a lunchbox option.
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    Prep Time 5 minutes
    Cook Time 10 minutes
    plus boiling potatoes 25 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 cups about 5 medium size potato boiled peeled and cut into bite size pieces
    • 2 tbsp oil
    • 1-1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp ginger thinly sliced adrak
    • 2 green chili seeded and sliced length wise hari mirch
    • 1-1/2 tsp crushed coriander dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
    • Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
    • Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
    • Turn off the heat and add cilantro. Mix it well and serve it hot.

    Notes

    Notes:  Jeera Aloo also can be served as snack or chat drizzling with whipped yogurt and tamarind chutney. Make sandwiches, use left over Roti or Paratha and roo Aloo Jeera to make a Wrap and these wrap make a good lunch box meal.
    Tried this recipe?Let us know how it was!
  • Nariyali Bhat (Sweet Coconut Rice)

    Nariyali Bhat (Sweet Coconut Rice)

    Recipe submitted by Pradnya Honrao

    Nariyali Bhat (Sweet Coconut Rice)

    Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.
    1 from 1 vote
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 cup Basmati Rice
    • 1 cup Fresh garted Coconut or frozen shredded Coconut
    • 1 cup Sugar
    • 1 cup coconut milk and 1/2 cup water
    • 6 tsp Ghee or unsalted butter
    • 1/2 tsp Saffron soaked in 1 tbsp milk
    • Cardamom powder to taste
    • 3 to 4 whole Green Cardamom
    • 5 to 6 Cloves
    • 1 stick of cinnamon
    • pinch of salt
    • 1/3 cup Almonds, Cashew nuts, raisins all together

    Instructions
     

    Method

    • Wash and drain rice for 30 min.
    • Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
    • Add this mixture on rice.
    • Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
    • In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
    • Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
    • Sweet coconut rice is ready to serve. Enjoy.

    Notes

    Additional Tips:
    1. Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.
    2. Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.
    3. Use orange food color instead of saffron.
    Tried this recipe?Let us know how it was!
  • Indian Horchata Recipe

    Indian Horchata Recipe

    Recipe submitted by Samahita Kabra

    Horchata Indian Style

    Indian Horchata Recipe

    The Mexican rice drink called Horchata has been adapted to Indian tastes. It is not only a refreshing drink but also very good for health.
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    Course Beverages
    Cuisine Indian

    Ingredients
      

    Ingredients

    • 1/2 cup long grain rice
    • 2 inch cinnamon stick
    • 2 cardamom pods 
    • 2 cups warm water
    • 1/2 cup powdered sugar
    • 1/2 cup coconut milk
    • 1 tsp flaked almonds

    Instructions
     

    Method

    • Rinse rice and pour warm water on top.
    • Add cinnamon stick and cardamom pods. Cover and let the rice soak overnight or for at least 10 hours.
    • Puree the soaked rice in a blender along with cinnamon stick and cardamom pods.
    • Strain pureed rice and water through muslin cloth, squeezing it firmly to extract as much flavor as possible.
    • Blend the powdered sugar and coconut milk with the rice extract.
    • Serve chilled in a tall glass with ice. Sprinkle flaked almonds on top for texture.
    Tried this recipe?Let us know how it was!
  • Rice Dumpling in Vegetable Stew

    Rice Dumpling in Vegetable Stew

    Recipe submitted by Sujina

    Rice Dumpling in Vegetable Stew

    Rice Dumpling in Vegetable Stew

    Rice Dumpling in Vegetable Stew is a healthy recipe because it does not use a drop of oil! I like vegetable stew with any type of bread as well as appam, paratha etc. So I tried this recipe with rice dumpling in it. It comes out really good. It contains sweet aroma of cinnamon and ginger .Hope all of you like its taste.
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    Prep Time 15 minutes
    Cook Time 2 hours 15 minutes
    Course rice
    Cuisine Indian

    Ingredients
      

    For rice dumpling:

    • 1 Cup Rice powder (I used nirapara pathiri powder,from Indian store)
    • 1 Cup Lukewarm Water
    • 1/2 tsp salt

    For vegetable stew:

    • 1 Cup Potato (medium sized cubes)
    • 1/4 Cup Carrot (medium sized cubes)
    • 1 Cup  Onion (medium sized cubes)
    • 1/2 tsp Ginger chopped
    • 1/2 tsp Cinnamon small pieces
    • 2 Green chili (cut in to half)
    • 1/4 Cup Coconut milk  (1/4 cup coconut powder in 1 cup of hot water or you can use bottled coconut milk/fresh coconut milk)
    • 1/2 tsp Salt (or to taste)

    Instructions
     

    To make rice dumplings:

    • Put rice and salt in a bowl and mix well. After that mix with small amount of water at a time and make a soft dough.If you are not getting soft dough ,pour some more water.
    • Put enough water in a steam pot.Make small dumpling with rice mix and place it in steamer plate and put inside the vessel.
    • Steam at least 5 minutes.
    • Dumpling is ready. Cool it for 2-3 minutes.

    To make vegetable stew:

    • Put all ingredients except coconut milk in a pressure cooker with just enough amount of water(not too much water) and keep it for one whistle.
    • After the cooker cools,open the lid and add coconut milk and rice dumplings in it.
    • Let it cook for 2-3 minutes or it become a good consistency (not too watery).
    Tried this recipe?Let us know how it was!
  • Copo Rice Kebab

    Copo Rice Kebab

    Recipe submitted by Anamika Sachdeva

    Copo Rice Kebab

    Copo Rice Kebab

    Copo Rice Kebab is a sweet delight made with rice and potato. It can be served as a snack or dessert. Enjoy it with friends and family.
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    Course rice
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 250 g Rice
    • 3 Potatoes
    • 2 Corns
    • 100 g Jaggery
    • 3/4 cup Water
    • 100 g Coconut powder
    • 2 table spoon Ghee
    • 1 tea spoon Cardamom powder
    • 1 tea spoon Cinnamon powder
    • 100 g Corn flour
    • 50 g Sesame Seeds
    • Oil to fry

    Instructions
     

    Method

    • Soak rice for about 1 hour; cook the rice, til it become soggy.
    • Boil the potatoes.
    • Mix both the ingredients in grinder and pour it out in a bowl and leave it for some time to be settled down.
    • Take a deep pan, and add grated jaggery with water so that it becomes a bit liquid.
    • Then add ground corn to it and mix them well until it becomes quite thick.
    • After that add coconut powder, ghee, cardamom, cinnamon powder to it, so that it become a thick paste, pour it in another bowl.
    • Take the mixer of rice – potato and put some corn flour to resist it from sticking on our hand.
    • Take this paste in your palm and place the jaggery-corn paste in the center of it and make flat ball like structure of it.
    • Cover those balls with sesame seeds.
    • Fry these balls on medium flame till they become golden brown.
    • Now they are ready to be served hot.

    Notes

    Additional Notes:
    We can even use the left over cooked rice. The dish will remain soft after a long period, therefore it can be packed for your kid’s lunch.
    Tried this recipe?Let us know how it was!
  • Mushroom Peach Biryani

    Mushroom Peach Biryani

    Recipe submitted by Minny Prasad

    Mushroom Peach Biryani

    Mushroom Peach Biryani

    Mushroom peach biryani is a flavorful variation of the traditional vegetable biryani. Its a rice based dish that goes well as a stand alone dish and also can be served along with other forms of curries and gravy recipes.
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    Prep Time 30 minutes
    Course rice
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For rice:

    • 1 cup Rice: (preferably Basmati rice)
    • 2 cups Water
    • 1/2 teaspoon Salt
    • Saffron: Few pinches
    • 2 tablespoons Milk:

    For gravy:

    • 1 tablespoon Oil
    • 1 teaspoon Cumin seeds
    • 1 Cinnamon: small cinnamon stick
    • 4 Green cardamom
    • 1 Medium sized onion
    • 2 Green chilies: (I used Serrano chilies)
    • About 1 tablespoon Ginger: of shredded ginger
    • 8-10 Mushrooms: white button mushrooms
    • 1 Peach: large yellow peach
    • About 10-12 Cilantro leaves with stems
    • 10-12 Dried cranberries
    • 1 1/2 teaspoon Salt
    • 1/4 teaspoon Red chili powder
    • 1 teaspoon Ground coriander powder
    • 1 teaspoon Garam masala

    For Garnishing:

    • 3 Basil leaves
    • 1-2 Dried cranberries

    Instructions
     

    For Rice:

    • Wash the rice several times with water till the water appears clear.
    • Soaking the rice in water for about 30 min before cooking is recommended.
    • After this drain the water and add rice and 2 cups of water in a pan, also add ½ teaspoon of salt. Set the flame to high till the water comes to a boil, once the water boils reduce the flame to low and cover the pan and cook until the water evaporates.
    • Mix the saffron with milk
    • Let the rice cool for about 10-15 min before adding the saffron mixture and mix very gently to avoid breaking the rice grains.

    For Gravy:

    • Chop the onions and peaches into thin long slices, cut each mushroom into 4-6 pieces. Cut the chilies into thin slices lengthwise and coarsely cut the cilantro.
    • Heat the oil in a large skillet on medium flame, add cumin seeds, crushed green cardamom pods and cinnamon stick
    • After this is done, add the sliced onions and green chilies cook for few minutes till the onions look transparent. After this add the shredded ginger and mix.
    • Add the mushrooms, salt, chilli powder, coriander powder and cook till the water from the mushroom dries.
    • Add the sliced peaches and cilantro and cover the skillet and let it cook for another 5 minutes, the peaches will start turning slighty transparent but they must not be mushy. Mix the gravy once or twice in between so that it doesn’t burn or stick to the base of the skillet.
    • After this add the dried cranberries and garam masala and mix.
    • Carefully add the rice to the gravy and mix gently so that the rice grains go not break let it cook covered for another 2 minutes.

    For garnishing:

    • I used fresh basil leaves and cranberries.

    Notes

    Additional Tips:
    Other fruits like apricots and nectarines can also be used instead of the peaches and you can remove the peel of the fruits if you prefer it that way.
    Tried this recipe?Let us know how it was!
  • Jaljeera Drink (Indian Flavored Lemonade)

    Jaljeera Drink (Indian Flavored Lemonade)

    Jaljeera Drink

    Jaljeera Drink (Indian Flavored Lemonade)

    Jaljeera is very refreshing drink. Best way to describe Jaljeera, Indian flavored lemonade. Jaljeera is a popular summer drink in India.
    5 from 2 votes
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Course Drinks
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/4 cup packed chopped mint leaves podhina
    • 1/4 cup packed chopped cilantro hara dhania
    • 1 tbsp chopped ginger adrak
    • 1 tbsp cumin seeds dry roasted and powder bhuna jeera
    • pinch asafetida hing
    • 1 tsp salt
    • 1 tsp black salt
    • 3 tbsp lemon juice
    • 1 tbsp tamarind seedless imli
    • 2 tbsp sugar
    • 4 cups water
    • 1 cup crushed ice

    Instructions
     

    •  Blend all the spices into the paste using enough water needed to blend. Strain the spice mix and squeeze all the spicy water out. Discard the roughage. Add the water, mix it and serve over the ice.
    Tried this recipe?Let us know how it was!
  • Mango Slush

    Mango Slush

    Mango Slush

    Mango Slush

    Mango Slush is just perfect for hot summer days, very refreshing and cooling. This can be served as a sherbet, a low calorie and low fat dessert or drink. Mango Slush has a great taste and is super easy to make.
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 1 large ripe mango peeled and cubed this will make approx. 1-1/2 cups of cubed mango
    • 2  teaspoons ginger juice (to make ginger juice shred the ginger using the fine shredder and squeeze)
    • 2 tablespoons lime juice
    • 3  tablespoons sugar adjust to taste as it depends on sweetness of mangoes
    • 3 cups of ice
    • Zest from one lime for garnishing

    Instructions
     

    Method

    • Keep all the ingredients ready.
    • Just before serving place all the ingredients in a blender and process at high speed until it is crushed and smooth. Do not melt all the ice as Mango Slush is more enjoyable with lots of crushed ice
    • Serve Mango Slush immediately and garnish with lime zest.
    Tried this recipe?Let us know how it was!

  • Contest 2012 August

    For August, I wanted to do a contest based around rice as the main ingredient. Here are the specific rules to follow:

    • You can make any type of recipe (main dish, appetizer, dessert) using rice
    • You must use at least two of the following ingredients – cinnamon, cardamom, or ginger
    View some of my Rice Recipes for examples.

    In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.

    Below is my checklist:

    • Be Creative!
    • Ingredients should be listed with measurements.
    • Method must be explained clearly, so it’s easy to follow.
    • Please include your name along with the recipe (as you would like it to appear).
    • Search the web for ideas. There are many resources available.
    • Please send me a detailed recipe to contest@manjulaskitchen.com
    • You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
    • The deadline is August 26th.
    • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

    1st Prize: $100 gift certificate from Amazon.com
    2nd Prize: $25 gift certificate from Amazon.com

    **Anyone can join this contest**

  • Back To Reality And Back To Working On Some Fresh New Recipes!

    I just returned from an amazing vacation and it’s time to get back to work! As you know, we went on an Alaskan cruise with the family. It was a wonderful time. Lately, I have spent a lot of time traveling. I am glad that we are making the most of life and doing so. However, it’s often difficult to come back from a vacation and get back to work as I am sure you all know!

    I am long overdue to share a recipe and video. I am working on some fresh new ideas though. I was inspired by some of the food we enjoyed on the cruise, such as melon soup and melon salad. These dishes were perfect as they were light and tasty. I think melons are a great food for summer as they are refreshing. Plus, summer is the season to find the best melons. But I do think I need to jazz up the melon with some flavor. I am working on some melon recipes and will share with you soon. I look forward to your ideas and input. The first recipe I will do will be with Garam Masala as I know some of you are eagerly awaiting this.

  • Indian Zucchini Pasta

    Indian Zucchini Pasta

    Indian Zucchini Pasta Recipe

    Indian Zucchini Pasta

    Zucchini pasta is a whole wheat egg-less pasta, made with fresh ingredients and tastes great. This is a healthy recipe and easy to make. This is actually an old recipe from my grandmother, but she used Turai instead zucchini (turai is from same family as zucchini) and the dish is known as nanua ka petha in Bihar.
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    Course fusion
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 3 cup finely chopped zucchini about 2 medium size zucchini
    • 1 tablespoon oil
    • Pinch of asafetida
    • ½ teaspoon cumin seeds (jeera)
    • ¼ teaspoon turmeric (haldi)
    • 3-4 dried whole red chili
    • 1-2 bay leaf
    • 1 teaspoon 1 teaspoon salt adjust to taste
    • 1/8 teaspoon sugar
    • 1 teaspoon fresh lemon juice
    • 2 tablespoons melted butter or ghee

    For Pasta

    • ¼ cup whole-wheat flour
    • Pinch of salt
    • Approx. 2 tablespoons of water use as needed
    • ½ teaspoon of oil to knead the dough

    Instructions
     

    Method

    • Mix flour, salt and water together to make a firm dough (add water as needed).
    • Knead the dough on a lightly greased surface to make the dough smooth and pliable.
    • Let the dough rest for at least five minutes or more.
    • Divide the dough into 2 equal parts.
    • Make smooth ball and roll into about 5-inch circle like roti or tortilla.
    • Cut them in approx. 1” squares. Set aside.
    • Wash and peel the zucchini and cut them in small pieces.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
    • Add the cumin seeds as they crack add asafetida, whole red chilies, bay leaf, and turmeric stir for few seconds.
    • Add zucchini, salt and about 2 cups of water. After it comes to boil let it cook for 2-3 minutes. Add the pasta lower the heat to low medium cover the pan and let it cook for approx. 20-25 minutes.
    • Turn off the heat and add sugar.
    • Before serving squeeze lemon juice and add the clarified butter.
    • Serve hot and enjoy!

    Notes

    Variations
    To make spicy add ¼ teaspoon of garam masala.
    This is good Vegan recipe if you do not use Butter.
    Tried this recipe?Let us know how it was!
  • Chilled Melon Soup

    Chilled Melon Soup

    Chilled Melon Soup

    Chilled Melon Soup

    Looking for adding some pizzazz to your summer meal? Try this refreshing Chilled Melon Soup. It is quick & easy to prepare and can be served as a starter or dessert. This is a light and elegant soup, perfect for summer.
    4 from 1 vote
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    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2  medium cantaloupe peeled seeded and cubed this will make 4 cups of cubed cantaloupe
    • 1/2  cup plain yogurt
    • 2 tablespoon sugar
    • 1 tablespoon finely chopped ginger
    • 6-8 mint leaves
    • 1/4  teaspoon salt
    • Pinch of black pepper
    • 1 tablespoon freshly squeezed lemon juice

    Instructions
     

    Method

    • In a blender puree ginger, mint leaves with half the melon. Add remaining melon, yogurt, sugar, salt, pepper and lemon juice. Blend until it is smooth.
    • Refrigerate for best taste. Keep in freezer for about half an hour before serving.

    Notes

    Notes
    Try any variety of melon in this recipe.
    Tried this recipe?Let us know how it was!
  • Strawberry Basil & Herb Lassi

    Strawberry Basil & Herb Lassi

    Recipe submitted by Joan Ross

    Strawberry Basil & Herb Lassi

    Strawberry Basil & Herb Lassi

    Strawberry Basil & Herb Lassi is my take on the traditional lassi drink. The fruit and herbs give it a unique flavor. The chili powder adds a little spice.
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    Course Beverages
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1/2 cup thick plain cold yogurt ( ex: Greek Yoghurt )
    • 1 cup unsweetened cold coconut milk
    • 1 cup sliced fresh strawberries
    • 4 large fresh basil leaves
    • 2 large spearmint or apple mint leaves
    • 1 small ( 2 inch long ) sprig of rosemary ( remove leaves from stem )
    • dash of salt
    • dash of chipotle chili powder
    • 3 tsp sugar or to taste

    Instructions
     

    Method

    • In a blender add liquids, berries, herbs and salt, sugar and chipotle powder
    • Blend all smooth
    • Chill well
    • Stir before serving
    • Garnish glass with herb of choice if desired
    • Yield: 1 tall drink or 2 smaller ones
    Tried this recipe?Let us know how it was!