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  • Contest December 2009 Winners

    Contest December 2009 Winners

    FIRST PLACE:

    • Seema Kukanur created Hara-Bhara Palak Papadi Chat. The full recipe is listed below.



    SECOND PLACE:

    • Richa Agarwal from Massachusetts created a variation called Bread Dahi Vada Papdi Chaat (also listed below).

    Other top contributions are also worth mentioning here. Thank you for participating:

    • Murali Anantha
    • Meeta Asarpota
    • Prajakta Deodhar
    • Ravi Vinayak
    • Hamsaveni H.T.
    Hara-Bhara Palak Papadi Chat

    Recipe serves 4

    Colour full and delicious Papadi Chat with Palak Pakoras, spicy Potato mix, sprouted moong and pomegranate seeds.

    Ingredients for Making Papdi:

    • 1 cup all purpose flour (Maida or plain flour)
    • 1/4 cup semolina flour (sooji)
    • 2 tablespoons oil
    • 1/2 teaspoon salt
    • Finely chopped onions(optional)
    • 1/4 teaspoon Red chilli powder

    Ingredients for Making Palak Pakoras:

    • 1 cup chick pea flour(Besan)
    • 1/4 slat
    • 1/4  red chilli powder
    • Pinch of baking soda
    • Pinch of Ajvain
    • Palak(spinach) small leaves
    • Oil for frying
    • Water as required

    For Garnishing the Papadi:

    • 1 Boiled potato, mashed
    • Palak Pakoras
    • Hari cilantro chutney (recipe from manjulaskitchen.com)
    • Tamarind chutney (recipe from manjulaskitchen.com)
    • Sprouted Moong
    • Smooth yogurt
    • Pomegranate seeds
    • Tomato slices

    Method

    Papdi:

    Make Papadi either round or square in shape as showed in the video at manjulaskitchen.com and if you want add finely chopped onions (optional) to the dry ingredients before adding water.

    Palak Pakoras:

    • Add all the dry ingredients and mix well.
    • Add water and get it to the dosa batter consistency.
    • Heat oil in a frying pan and once its hot dip palak leaf in the batter and fry it in oil.
    • Remove when it’s fried and keep the Pakoras on a paper towel to remove excess oil.

    Arranging the Papadi and Garnishing:

    • Mash the potato’s and mix with hari cilantro chutney.
    • Arrange the papadi on the plate.
    • Place one palak pakora on each papadi.
    • Now place spicy potato mixture on top of each palak pakora.
    • Put drop of yogurt and tamarind chutney as shown in the picture.
    • Add pomegranate seeds on top.
    • Add sprouted moong in between each papadi.
    • Arrange tomato slices and drop of tamarind chutney on the edge of the plate to make it colour full.

    Enjoy the Hara-bhara palak papadi chat. If you want garnish with shev.

    Bread Dahi Vada Papdi Chaat

    A twist in traditional papdi chaat with a quick and easy recipe.

    Cooking time: 15 minutes
    Prepration time: 10 minutes

    Ingredients:
    For papdi:

    • 1 cup all purpose flour (maida or plain flour)
    • 1/4 cup semolina flour (sooji)
    • 2 tablespoons oil
    • 1/2 teaspoon salt
    • 1/3 cup + 2 tablespoon lukewarm water

    For Bread Dahi Vada:

    • 4 slices of white bread
    • 1/4 cup of cold milk
    • Some raisins and cashews
    • One grated cucumber,Half green chilly (chopped)
    • Some grated dry coconut
    • A pinch if sugar

    To garnish the papdi:

    • Grated carrot,raddish
    • Chopped onion
    • 2-3 leaves of cilantro
    • Some namkeen like bhujia
    • Plain yogurt
    • Salt
    • Roasted cumin seed powder (bhuna jeera)
    • Red chili powder
    • Hari cilantro chutney
    • Tamarind chutney

    Method

    Papdi:
    Make the papdis according to Manjula aunty’s recipe and keep aside.

    Bread dahi vada:

    1. cut the brown corner of the bread slices and keep aside.
    2. Mix grated cucumber(drain all the juice of cucumber after grating it by pressing it with your palms),coconut,green chillies,chopped cashew nuts , raisins and sugar together.
    3. Now take a bread slice into your palm ,sprinkle milk on it slowly to make it little soft so that we can shape it into vadas.(do not soak bread slices )
    4. Take the mixer of cucumber and coconut and place in middle of the soft bread slice and form it into a vada by giving little pressure between your palms.(or make it into round shape according to your papdi)
    5. Repeat  the same process with rest of the bread slices and keep it in the refrigerator to set for at least 10 minutes covering with clear wrap.

    Garnish

    1. Take out the bread vadas from refrigerator.
    2. Put the yogurt into a bowl and mix with a fork or whisk until very smooth. Use some milk as needed to make a consistency similar to pancake batter. Add salt to taste and a pinch of sugar.. Keep aside
    3. Dip the papdi in the yogurt and place them into serving plate.
    4. place one bread vada on each papdi.
    5. Pour remaining yogurt on the vadas .
    6. Sprinkle cumin powder and red chili power according to your taste.
    7. Add cilantro and tamarind chutney .
    8. finish it with some grated carrots,raddish,chopped onions,cilantro leaves and some bhujia namkeen on top.

    Note: You can make this in advance and assemble it just before the serving. So enjoy a quick, easy, and mouth watering recipe.

  • Contest December 2009

    For this month, the contest is similar to November. Create a unique variation for Papdi Chat:

    • You can easily make it vegan by omitting the yogurt.
    • There are so many ways to transform papdi chat into something unique and mouth watering. You can scour the web for ideas.
    • You will be judged mostly on creativity, since I cannot taste the outcome.
    • Please send me a detailed recipe of the variation to contest@manjulaskitchen.com. Explain how you came up with the ideas for the variation.
    • You must also send picture(s). Otherwise your recipe will not be considered for entry.
    • The deadline is December 17th.
    • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

    1st Prize: $50 gift certificate from Amazon.com
    2nd Prize: $25 gift certificate from Amazon.com

    Good Luck! Anyone may join this contest!!

  • Lentil Vegetable Soup

    Lentil Vegetable Soup

    Lentil Vegetable Soup

    Lentil Vegetable Soup

    Lentil soup is healthy and very satisfying dish. Its a great soup for lunch served with bread.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1/2 cup lentils (masoor dal)
    • 1 cup of carrots, sliced in 1/2-inch pieces
    • 1/2  cup of green string beans, sliced ½ inch pieces
    • 1 cup of celery, sliced in ½ inch pieces
    • 3 medium size tomatoes cut into 8 pieces
    • About ½ inch ginger thin sliced
    • 1½ teaspoon salt
    • 1/2 teaspoon turmeric (haldi)
    • 1/2  teaspoon black pepper

    Chaunk (seasoning):

    • 2 tablespoon clarified butter (ghee) or 2 tablespoons oil
    • 1/2 teaspoon cumin seed (jeera)
    • 1/2  teaspoon garam masala
    • Half a lemon

    Instructions
     

    Method:

    • Wash lentils and soak in 2 cups of water for 1 hour or longer. Once soaked, the lentils should be about double in volume.
    • Heat 4 cups of water in a pressure cooker on medium high heat. Next add soaked lentils, salt, turmeric, black pepper, ginger, carrots, green beans, celery, and tomatoes.
    • Close the pressure cooker and put the weight on (or seal the exhaust).
    • As the pressure cooker starts steaming turn the heat down to medium and cook for about 6 minutes.
    • Turn off the heat and wait until the steam has stopped before opening the pressure cooker.
    • Mix dal well, if dal is thick add more boiling water and make the consistency as you desire. Soup should be chunky.

    Chaunk (seasoning):

    • For seasoning (chaunk) heat the butter in a small saucepan, add cumin seeds and wait until cumin seed crack. Then pour it over the soup.
    • Add garam masala to the soup and mix it well.
    • Before serving squeeze, a few drops of lemon juice.
    Tried this recipe?Let us know how it was!

    Introduction to Lentil Vegetable Soup:

    Lentil Vegetable Soup is a nutritious and hearty dish that combines lentils with various vegetables to create a flavorful and satisfying meal. It is suitable for individuals with diabetes, as it is low in cholesterol, low in fat, and gluten-free. Additionally, it is high in protein, making it a great option for those looking to increase their protein intake. This soup is perfect for winter months and can be easily packed into lunch boxes for a nutritious meal on the go. It is a wholesome option for anyone looking for a healthy and filling soup or salad option.

    Lentil Vegetable Soup is a comforting and nutritious dish that is perfect for chilly days or whenever you’re craving a hearty meal. Packed with protein-rich lentils and a variety of colorful vegetables, this soup is not only delicious but also easy to make. In this recipe, we’ll show you how to make red lentil vegetable soup step by step, so you can enjoy its warmth and goodness at home.

    Step 1: Gathering Ingredients:

    To begin making Lentil Vegetable Soup, gather all the necessary ingredients. You’ll need red lentils, mixed vegetables such as carrots, celery, and bell peppers, along with tomatoes. Having all the ingredients prepared and ready will make the cooking process smoother and more efficient.

    Step 2: Preparation of Vegetables:

    Start by washing and chopping the vegetables for the soup. Dice the carrots, celery, and bell peppers into small, bite-sized pieces. Finely chop tomatoes, mince and dice the tomatoes. Preparing the vegetables in advance ensures that they cook evenly and helps to build layers of flavor in the soup.

    Step 3: Sauteing Aromatics:

    In a large pot or Dutch oven, heat olive oil over medium heat. Then, add the minced and cook for another minute until aromatic. The combination forms the base of the soup and adds depth of flavor.

    Step 4: Adding Vegetables and Lentils:

    Once the aromatics are sautéed, add the chopped vegetables to the pot. Stir well to coat the vegetables with mixture. Then, add the rinsed red lentils to the pot along with vegetable broth or water. Stir everything together and bring the soup to a gentle simmer.

    Step 5: Simmering the Soup:

    Let the Lentil Vegetable Soup simmer over medium-low heat for about 20-25 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent the lentils from sticking to the bottom of the pot. The soup will thicken as it cooks, creating a hearty and satisfying texture.

    Step 6: Seasoning and Adjustments:

    Once the soup is cooked through, season it with salt, pepper, and any other desired herbs or spices such as thyme, oregano, or bay leaves. Taste and adjust the seasoning according to your preference. You can also add a splash of lemon juice for a hint of acidity and brightness.

    Step 7: Finishing Touches:

    Before serving, garnish the Lentil Vegetable Soup with freshly chopped parsley or cilantro for a pop of color and freshness. Ladle the hot soup into bowls and serve with crusty bread or crackers for a complete meal. This hearty and nutritious soup is sure to warm you up from the inside out.

    Tips for Making the Best Lentil Vegetable Soup:

    Use Fresh Ingredients: Fresh vegetables and herbs will give the soup the best flavor and texture.

    Don’t Overcook Lentils: Be careful not to overcook the lentils, as they can become mushy. Cook until they are tender but still hold their shape.

    Adjust Consistency: If the soup is too thick, you can thin it out with more vegetable broth or water. If it’s too thin, let it simmer for longer to reduce and thicken.

    Variations of Lentil Vegetable Soup:

    Curried Lentil Vegetable Soup: Add curry powder or paste to the soup for a spicy and aromatic twist.

    Coconut Lentil Vegetable Soup: Stir in coconut milk for a creamy and indulgent flavor.

    Italian Lentil Vegetable Soup: Add diced tomatoes, cannellini beans, and Italian herbs such as basil and rosemary for an Italian-inspired version of the soup.

    Benefits of Including Lentil Vegetable Soup in Your Diet:

    Rich in Protein: Lentils are a great source of plant-based protein, making this soup a filling and satisfying meal.

    Loaded with Fiber: Both lentils and vegetables are high in fiber, which promotes digestive health and helps keep you feeling full and satisfied.

    Packed with Vitamins and Minerals: Lentil Vegetable Soup is packed with essential nutrients such as vitamin C, vitamin A, iron, and potassium, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Lentil Vegetable Soup:

    Q: Can I freeze Lentil Vegetable Soup?

    A: Yes, Lentil Vegetable Soup freezes well. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.

    Q: Can I use other types of lentils in this soup?

    A: Yes, you can use other varieties of lentils such as green lentils or brown lentils if you prefer. Keep in mind that cooking times may vary.

    Q: Is Lentil Vegetable Soup gluten-free?

    A: Yes, Lentil Vegetable Soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, including lentil soups, vegetable soups, and more, to warm up your soul and tantalize your taste buds.

  • Contest November 2009 Winners

    Contest November 2009 Winners

    FIRST PLACE:

    • Smita Srivastava from India created Kesariya Gulabjamun Pulao. The full recipe is listed below.



    SECOND PLACE:

    • Spoorthy Prasad from Minneapolis created a variation called Snow Ball (also listed below).

    Other top contributions are also worth mentioning here. Thank you for participating:

    • Menaka Seshakumar
    • priya Suresh
    • Vidya Lakshmi
    • Keerti Prathak
    • Pratima
    • Adam Hall
    • Seema Patil
    • Shweta Jain
    Kesariya Gulabjamun Pulao Recipe

    Delicious saffron & cardamom flavored aromatic sweet rice with baby gulab jamuns and dry fruits.

    Cooking time – 20 mins
    Prep time – 10 mins

    Ingredients:

    • 1 cup uncooked rice
    • 3/4 cup sugar
    • 3 tbsp ghee
    • 4 green cardamoms
    • 12 small sized gulabjamuns (cut into quarters)
    • few strands of saffron or a pinch of orange food color
    • 1/2 tsp milk ( if using saffron)
    • a few cashews n almonds

    For garnishing- few sliced gulab jamuns & dryfruits

    Method

    • Wash the rice and soak in lukewarm water for 10 mins. Drain and keep aside.
    • Put 1 tsp ghee in a pan and add a pinch of sugar and let it melt ( be careful not to
      turn it brown). Add in the rice n 2 whole cardamoms along with 2 cups water . Cook
      till rice is done.
    • In another pan or wok pour 2tbsp of ghee and add 2 powdered cardamoms to it .
      Add the cooked rice . Slowly mix in the sugar and stir gently until the sugar dissolves
      and the excess syrup evaporates.
    • Dissolve saffron in milk and add to the sweet rice ( if using food color gently sprinkle
      a little on the rice ).
    • Finally mix in the quartered gulabjamuns n chopped nuts & stir for another min.
      Remove from heat and transfer to a serving platter.
    • Garnish with nuts and sliced gulabjamuns before serving .
    Snow Ball Recipe

    Serves – 4.

    Ingredients:

    • 4 White bread slices
    • 1/2 cup Milk (to soak bread)
    • 1 cup Mango pulp
    • 1/3 cup sweetened condensed milk
    • 1/4 cup Cool whip
    • 4 Blueberry

    Method

    • Make excellent gulab jamuns by watching video at manjulaskitchen.com
    • Take 4 slices of white bread and cut the brown edges.
    • Take small amount of milk in a plate, enough to soak the bread slices. Dip the bread in milk carefully and squeeze out the extra milk. Take the squeezed bread in a separate plate and place gulab jamun inside and wrap completely as shown in the picture below (gulab jamun should not be squeezed before putting inside soaked bread slice.)
    • Making of mango cream: Mix mango pulp, sweetened condensed milk and cool whip in a separate vessel by spoon and refrigerate for 2 -3 hours.
    • Take the desired amount of mango cream in a bowl (preferably ¼th part of prepared amount) and place the ball of jamun coated by bread in it. Decorate it with blue berry on top as shown in the picture.

    Tips:

    • Decorate with almonds and pistachios if desired.
    • Colored sugar can be sprinkled on top for vibrant look.

  • Contest November 2009

    Beginning this month of November, I will be having a Monthly Contest. Each month will feature a different contest with great prizes!!

    For November, your Objective:

    • Take my recipe for Gulab Jamun and create a unique variation of it. Be Creative!
    • There are many ways to adapt the Gulab Jamun recipe into something truly unique and different. You can search the web for ideas.
    • You will be judged mostly on creativity, since I cannot taste the outcome.
    • Please send me a detailed recipe of the variation to contest@manjulaskitchen.com. Explain how you came up with the ideas for the variation.
    • You must also send picture(s). Otherwise your recipe will not be considered for entry.
    • The deadline is November 17th.
    • The winner will be featured on the homepage with the new recipe and a link to their website (if available).

    1st Prize: Gift basket courtesy of Manjula’s Kitchen (Manjula will personally cook a selection of her favorite desserts and  appetizers)
    2nd Prize: $25 gift certificate from Amazon.com

    **Anyone can join this contest**

  • Happy Halloween!

    Halloween is here and I enjoy spending time with my grandchildren on this holiday! Today I carved pumpkins with my grandchildren, Mansi and Raghav. We do this every year and it’s become our tradition! Mansi, my 8 year old granddaughter, wanted to carve the pumpkin herself using a knife, but I, of course, did not let her handle the carving knife! She was a little upset about that! The pumpkins turned out great. We saved the pumpkin seeds and plan to wash them and roast them in the oven. Mansi reminded me that next year we have to carve another pumpkin for her 9 month old cousin (the newest grandchild of mine!) Rhea.

    Keeping with tradition, the kids will go trick or treating with their Chacha (Uncle), Chachi (Aunt), and cousin sister Rhea. Alex and I will stay home to pass out candy to the kids. Maybe I will bake some Halloween cookies for the kids to enjoy.

    My elder son and daughter-in-law are back from their short trip to India. The house is so quiet! I got used to the sounds of the kids, especially Raghav, who used to love to wake me up in the mornings in his adorable way! I can’t wait until Rhea spends the night with us! She is very cute and extremely active. In fact, her boundless energy reminds me of my younger son (her father). He always kept me on my toes and so does she!

    I am very blessed that my children and their families live close by to me. I get to spend a lot of time with them and enjoy my grandchildren growing up!

    I will be coming up with some menu ideas for the upcoming holidays.

    Until then…Happy Halloween!

  • Why do I use Sooji (samolina flour)?

    Many of you ask why I like to use sooji. For many of my recipes I add sooji to add crispness or to give flour a coarse texture.

    When I use sooji with all purpose flour (plain flour or maida), it adds crispness and flakiness to dishes like samosa, kachori etc.

    I also like to use sooji with basen (gram flour), when a more coarse basen is required. I don’t stock and I don’t expect you to keep or buy coarse basen as it’s rarely required. For example coarse basen is used for basen burfi and boondi ladoo. It’s easier to add sooji to regular basen as a substitute to coarse basen.

    For the same reasons I add sooji to whole wheat flour.

  • Babysitting Duty!!

    I have been babysitting my grandkids for the past week as my son and daughter-in-law went on a short 9 day trip to India for a family wedding.

    Because the kids are in school with many activities, they decided to leave the kids with Alex and me. My granddaughter Mansi is 8 and my grandson Raghav is 5. They have stayed with us before, but this is the longest they have been without their parents!

    Alex and I have been responsible for getting the kids ready for school, taking them to their many after-school activities, and of course keeping them entertained! I have also enjoyed feeding them! Their schedules are so busy that we have to make sure they are prepared!

    It’s definitely been challenging, but we are enjoying this quality time with our grandkids. Of course with two kids in the house there’s bound to be some challenges. For example, both Mansi and Raghav have certain television programs they enjoy watching…then there’s Alex, who hasn’t been watching his usual news programs. It was also been a challenge feeding Raghav as he is a very poor eater. Plus, both of the kids are missing their parents. We are doing our best to keep them entertained.

    Today, Mansi and I made strawberry short cake. She was the chef and I was her helper. We had a great time doing that!

    Mansi enjoys visits from her Chacha (uncle), Chachi (aunt) and their daughter, Rhea. Raghav, on the other hand, loves his chacha and Chachi, but he is still very jealous of Rhea!

    Mansi has been a great help. Before sleeping, Mansi will take out both her and Raghav’s clothes for the next day. Before bed, both the kids love to jump in my bed and climb over me!

    I was taking Mansi to her dance class the other day and she was being mischievous as usual. I jokingly told Mansi that her Mom’s friends always tell me how well behaved she is and why don’t I see that? She proudly informed me that with others she has to make a good impression. She then said “Dadi, (grandma in Hindi), that will never happen with you!”

     Now they are both asleep and the house is very peaceful. I can now enjoy a cup of tea with Alex!

  • My Blunders For Diwali

    I had a great time with my family. We all had fun. It was a hectic week. We took lots of photographs of our family but they all got deleted by mistake except a few.

    My blunders for Diwali preparation! Three days before Diwali, I decided to make all my deserts and appetizers and do my laundry on the same day as I have an old bad habit to do multiple things. Not a good idea you are asking for disaster. Nothing came out as I planned by end of the day I was in tears. My husband smiled and said hopefully one day you will learn to do one thing at a time.

    I was making boondi ladoo which I served just as boondi and served them in cup cakes cups. The same thing happened with coconut burfi. I had to shape them differently and again serve them in foil candy cups. Gulab jamuns turned out hard which I still have sitting in my refrigerator for next get together. I will cut them in pieces and before serving I will mix them with vanilla ice cream.

    The end result was that every thing tasted well and every body enjoyed it.

  • Happy Diwali

    This year Diwali falls on October 17th – which is conveniently on a Saturday!

    Diwali is often referred to as the “Festival of Lights” and is a celebration of joy and happiness. Diwali signifies the victory of good versus evil. Hindus celebrate Diwali throughout the world with great enthusiasm.

    There are many traditions that are followed when celebrating Diwali. Preparations for Diwali often include cleaning your home and opening the windows to welcome the Goddess of Wealth, Lakshmi, into your home. Candles and lamps are lit as a greeting to Goddess Lakshmi, hence the name “Festival of Lights”. Gifts are exchanged and festive meals are prepared. Lively fireworks, and games of cards are enjoyed to celebrate Diwali!

    This year I am especially excited for Diwali because I have a new granddaughter and this is her first Diwali.

    I have been busy preparing some delicious desserts. The sweet smell of cardamom and saffron has infused the whole house! Gujias are typically prepared as a main sweet snack for Diwali. However, this year, I have decided to go a different route and prepare a variety of sweets such as coconut burfi, boondi ka ladoo, gulab jamun and shakkar para.

    In celebration of Diwali, my family has helped decorating the house including the Christmas lights. I am hoping Mansi (my Granddaughter) will be able to help me to decorate the front entrance of the house with rangoli.

    We will be kicking off the Diwali festivities with a family dinner at my house the day before actual Diwali. This celebration is called “Choti Diwali”. I will be preparing a traditional dinner for my family. The menu is puris filled with urad dal, spicy squash, Bhindi, matar paneer, dahi vada, and cumin rice. For dessert we will have gulab jamun and bondi ka ladoo.

     After dinner, keeping in tradition with Diwali celebrations, we will be playing cards. I plan to serve spicy peanuts, burfi and of course chai. My husband is an expert at preparing chai so he will take on that task!

    Diwali day we will have family get together our son’s home. I will post photographs of our celebrations soon!

    I hope you all have a very Happy Diwali!

  • Aloo Dum (Potato Curry)

    Aloo Dum (Potato Curry)

    Aloo Dum (Potato Curry)

    Aloo Dum

    Aloo Dum is an exotic delicious main course dish. Just the smell of aloo dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.
    4.34 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium potatoes
    • 2 tbsp oil canola, vegetable
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tbsp besan gram flour
    • 6 whole red chilies
    • 1/4 cup yogurt dahai, curd
    • 1 tbsp sesame seeds
    • 1 tbsp coconut powder
    • 1/4 inch ginger adrak
    • 1 green chili
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seed powder saunf
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 2 tbsp cilantro finely chopped hara dhania

    Oil to Fry

    Instructions
     

    • Peel and cut the potatoes into ½” cubes.
    • Heat the oil in a frying pan over medium high heat.
    • Frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat, they will be very oily.
    • Fry the potatoes till they are cooked through; turn the potatoes a few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep it aside.
    • Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change color. Take them out and keep aside.
    • Blend sesame seeds, coconut, ginger, green chili, and make it into a paste. Use water as needed to blend into paste.
    • In a small bowl mix, sesame paste, yogurt, ginger, green chili, coriander powder, funnels seed powder, paprika, red chili powder, and turmeric into a paste. Keep it aside.
    • 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 asafetida and cumin seeds. After the cumin seeds crack, add whole red chili and besan (gram flour). Stir-fry for about half a minute until the besan (gram flour) is golden-brown.
    • Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices start to separate from the oil.
    • Add the potatoes, mix it well and add about 1cup of water. After the gravy boils, let it cook on low-medium heat for 8 to 10 minutes. Adjust the gravy to your liking.
    • Add the cilantro and garam masala, cover the pan, and turn off the heat. Let it sit for a few minutes before taking off the cover. This helps bring the color to the top of the dish.
    Keyword Exotic, Party Food, Side Dish, Spicy Potatoes
    Tried this recipe?Let us know how it was!

  • Sprouted Moong Salad

    Sprouted Moong Salad

     

    Sprouted Moong Salad

    Sprouted Moong Salad

    Sprout lentil (dal) salad is a colorful, refreshing, nourishing dish, a good source of protein and calcium. This salad can be served as a light lunch. This is an easy recipe to prepare.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1-1/2 cup sprouted moong
    • 1 cup tomatoes chopped
    • 1 cup cucumber chopped
    • 1 orange separated into slices
    • 1 tbsp cilantro chopped hara dhania)
    • 1 seeded green chili chopped optional

    For Dressing

    • 1/2 tsp black pepper
    • 1 tso salt
    • 1 tsp ground roasted cumin seed jeera
    • 1 tbsp lemon juice
    • 1 tbsp yogurt optional for vegan
    • 1 tbsp ginger juice
    • 1 tsp sugar
    • 1 tbsp olive oil

    Instructions
     

    • Mix all the salad dressing ingredients together. Set aside.
    • Cook the sprouts with salt and ¼ cup water in a saucepan. Bring it to a boil and cook two minutes. Cover the pan for three to four minutes. Drain off any liquid.
    • Let the sprouts cool to room temperature and add the dressing.
    • In a serving dish arrange tomatoes, cucumber, and oranges. Top with the spiced sprouts.
    • Garnish with cilantro and green chili.

    Notes

    How to make sprouts
    Soak the whole moong ten to twelve hours in four parts water. (Soaking will double the volume of the moong).
    Line a colander from the moong and loosely wrap the beans in the muslin cloth.  Store the soaked beans in a warm dark place for a day or two (a closed, unheated oven, for example, or on the countertop covered with a heavy cloth) until sprouted.
    Suggestions
    Sprouts can be refrigerated for four to five days.
    Sprouts salad makes a good lunch to take to the office or school.
    Keyword Gluten Free, Healthy Salad, Low Carb Vegetarian Salad, Low Fat, Vegan
    Tried this recipe?Let us know how it was!

  • Spicy Squash – Kaddu Ki Subji

    Spicy Squash – Kaddu Ki Subji

    Spicy Squash

    Spicy Squash

    This is a north Indian dish, spicy, sweet and sour taste all in one. Typically this dish is served with puri and kachori (puri stuffed with urad dal).
    4.84 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 4 cups sliced squash, I am using acorn squash ladoo
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1/2 tsp fenugreek seeds Methi dana
    • 1 tbsp coriander powder dhania
    • 1 tbsp fennel seeds coarsely ground saunf
    • 1/2 tsp turmeric haldi
    • 1 tsp chili powder adjusts to taste
    • 1/2 tsp paprika
    • 1 tsp salt
    • 4 whole dried red chilies
    • 1 tbsp shredded ginger
    • 1 tbsp lemon juice
    • 1 tbsp mango powder
    • 2 tbsp chopped cilantro hara dhania

    Instructions
     

    • Peel and cut the squash into cubes. Save about ¼ of the squash peel and chop them.
    • In a small bowl, mix the shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and ¼ cup of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and asafetida after seeds crack add fenugreek seeds and red chilies and stir for a few seconds.
    • Add the spice paste and stir-fry for a minute until spices start leaving the oil.
    • Add the squash, squash peels, salt, and ¼ cup of water. Mix well. Cover the pan and let it cook on medium heat until the vegetables are tender. Squash will be semi mushy.
    • Make sure to stir gently every 3 to 4 minutes. Check if more water is needed.
    • Lastly, add the mango powder, sugar and chopped cilantro. Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Tips: I have used acorn squash but any squash can be used whatever is available for example banana squash, butternut squash, buttercup squash etc. The only one I know does not work is spaghetti squash and pumpkin.
    Suggestion: The recipe is with many blends of spices and great aroma makes a great dish to serve with plain rice. Just make the dish with extra gravy by adding more water on step 9. Serve with Puri, in North India Spicy Squash served with Urad Dal Puri. 
    Tried this recipe?Let us know how it was!

    Indian Squash Recipe | Butternut Squash Indian Recipes | Manjula’s Kitchen 

    Indian cuisine is renowned for its rich and diverse flavors, one such delightful gluten-free vegetable curry-based  Indian Squash Recipe is spicy squash Indian curry a dish that embraces the vibrant colors and aromatic spices synonymous with Indian cooking. To start select a fresh squash, preferably Butternut or Acorn Squash, though other options like banana squash or buttercup squash can also be employed. It’s worth noting that spaghetti squash and pumpkin are not recommended for this particular squash recipe Indian.

    The first step involves the preparation of the squash, a crucial task to ensure the perfect texture in the final dish. Peel and cut the squash into cubes, reserving about ¼ of the squash peel for later use. This unique touch adds both texture and visual appeal to the Butternut Squash Sabzi.

    The heart of the dish lies in the aromatic spice blend that brings the Indian flavors to life. In a small bowl, combine shredded ginger, coriander powder, funnel, red chili powder, paprika, turmeric, and water to create a flavorful paste. This amalgamation of spices forms the base, infusing the squash with a medley of tastes that are quintessentially Indian.

    As the pan sizzles with anticipation, heat the oil to the right temperature. A simple test with cumin seeds determines the readiness of the oil; a crackling cumin seed indicates the perfect moment. Add cumin seeds, asafetida, fenugreek seeds, and red chilies to the hot oil. The ensuing aroma is a testament to the robust flavors that will unfold.

    The spice paste takes center stage as it sizzles in the pan. Stir-fry for a minute until the spices release their essence into the oil, creating a tantalizing blend. Now, it’s time for the star of the show – the cubed squash, along with the reserved squash peels. Sprinkle salt, add water, and cover the pan, allowing the vegetables to simmer and tenderize. The squash transforms into a semi-mushy consistency, absorbing the myriad spices infused in the dish.

    A gentle stir every few minutes ensures even cooking, and periodic checks determine if more water is needed to maintain the desired texture. The Butternut Squash Sabzi takes shape, with the kitchen filled with the heady aroma of Indian spices.x

    In the final act, add mango powder, sugar, and chopped cilantro, elevating the dish with a burst of tanginess and freshness. The amalgamation of flavors is perfected as everything melds together under the lid for a minute. A final adjustment of salt ensures the dish is tailored to individual taste preferences.

    As the Butternut Squash Sabzi graces the dining table, it presents a feast for the senses. The blend of spices, the semi-mushy texture of the squash, and the infusion of mango powder create a symphony of flavors that captivate the palate. This Indian squash recipe is not just a dish; it’s a celebration of culinary prowess and cultural richness amongst all other butternut squash Indian recipes.

    For those seeking variety in acorn squash recipes, this recipe seamlessly transitions to accommodate Acorn Squash. The versatility of this Indian squash recipe allows for a delightful twist using acorn squash, offering a slightly different flavor profile while still capturing the essence of Indian cuisine. Acorn squash recipes in Indian households often mirror the steps of this Butternut Squash Sabzi, proving that the charm of this dish transcends the specific type of squash used.

    In the realm of squash recipes Indian cuisine has a lot to offer, this Butternut Squash Sabzi stands out as a testament to the creativity and depth of flavor inherent in Indian cooking. Its adaptability with various types of squash ensures that households can explore the rich tapestry of Indian cuisine, savoring the distinctive tastes and aromas that make every bite a culinary adventure. Whether served with plain rice or accompanied by Urad Dal Puri in North India, this spicy squash dish is a gastronomic delight that bridges the gap between tradition and innovation in the realm of Indian cooking.

    If you liked this recipe then you must also try: Squash Ice Cream on Warm Squash Halwa, Butternut squash Badam Halwa, Butternut Squash & Almond Baked Crumble, Butternut Squash Risotto

  • My first fund raising cooking class

    I am so excited about my upcoming cooking classes presented by Mingei International Museum. The museum is an art / cultural museum in San Diego’s Balboa Park. One of my past students asked me to participate in this event. The three 1 day classes will be held at Bloomingdale’s in the Fashion Valley mall.

    If you live in the area and want to attend the class, please call Mingei Museum 619-239-0003, x133 or go www.mingei.org/indiancooking website to sign up.

    Class schedule:

    • Tuesday, September 22nd  5:30 – 7:00pm
    • Tuesday, September 29th  5:30 – 7:00pm
    • Tuesday, October 6th  5:30 – 7:00pm

    Bloomingdale’s Fashion Valley, The Main Course on 3

    $50 per ticket is tax deductible

    15% discount when purchasing all three sections.

    Open to 30 participants each session.

    Non-members will receive two tickets to Mingei International Museum

  • Jain Festivals

    Paryushan and Dash Lakshan are two of the most important festivals for Jains.

    Right now we are observing Paryushan which is an 8 days spiritual retreat that started on August 17th and will end on August 23rd. Through this festival an attempt is made to put an end to all vices, passions and lustful desires in thought, speech and deeds. Usually, Jains will fast many different ways which includes not eating and drinking for a day or designing a personal customized fast in order to live simply.

    As paryushan will be ending then Dash Lakshan will start from August 24th to September 3rd. The festival is the observance of ten universal virtues. Some of these virtues which I understood and have been more meaningful for me are Forgiveness, Contentment, Truthfulness, Self-control, and Detachment.

    I believe Jainism is more of a philosophy then a religion. I remember when I was young my father telling me God is within you. Always justify your actions to your self while you are working towards your goal.

    Both festivals end by asking forgiveness from all. I do not have any animosity towards anybody, and I have friendship for all living beings.

    Forgiving others uplifts the soul.