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  • Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani

    Vegetable Biryani is a rich and exotic rice dish with spicy vegetables. The saffron aroma makes this dish very inviting. Biryani is a popular Mughali dish that has been adapted by Indians. Vegetable Biryani makes a great dish for a formal dinner or can be served as a main meal.
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    Course rice
    Cuisine Indian
    Servings 5 people

    Ingredients
      

    • 1 cup long-grain rice, preferably Basmati
    • 2 cup water
    • 1/4 tbsp salt
    • 1 tbsp oil
    • 2 pinch saffron
    • 2 tbsp milk

    For the Vegetable gravy:

    • 2 tbsp oil
    • 1/4  tbsp asafetida (hing)
    • 1 tbsp cumin seed (jeera)
    • 4 medium chopped tomatoes
    • 1 green chili finely chopped
    • 1 tbsp fine shredded ginger
    • 1 cup yogurt
    • 1/2 tbsp red chili powder
    • 1/2 tbsp turmeric
    • 1/2 cup cubed paneer
    • 2 cup sliced cauliflower
    • 1/2 cup  sliced carrots
    • 1/2  cup chopped green beans
    • 1/2  cup chopped green bell pepper
    • 2 tbsp cashew nuts broken into pieces
    • 1 tbsp salt adjust to taste
    • 2 tbsp chopped mint leaves

    For Garnish:

    • 1 tbsp garam masala
    • 4 tbsp melted butter
    • 2 tbsp sliced almonds

    Instructions
     

    making Rice:

    • Wash rice gently changing water several times until the water appears clear.
    • For fluffier rice, the rice should be soaked for at least 15 minutes before cooking.
    • Drain the rice and put it into the saucepan. Add water, oil, and salt, and bring to a boil. Once the water is boiling reduce the heat to low and cover the pan.
    • Cook for about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork.
    • For a few minutes soak saffron in warm milk then gently fold the milk into the cooked rice.

    Vegetable And Gravy:

    • Blend tomatoes to make a puree.
    • In a bowl add yogurt, ginger, green chili, salt, turmeric, and chili powder – mix it well.
    • Add all the vegetables (cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili) to the yogurt. Mix it well then let it marinate for 10 to 15 minutes.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away oil is ready. Add asafetida and cumin seeds.
    • After the cumin seeds crack, add the tomato puree, and cook on medium-high heat. While cooking the tomato puree cover the pan so the gravy does not splatter all over the burner. Cook until tomato mixture starts leaving oil and reduces to about half the volume.
    • Add the marinated vegetables to tomato puree. Let it cook covered for 10 to 12 minutes on medium heat until vegetables are tender but not mushy. Stir the vegetables in between so they cook evenly.

    Prepare The Biryani:

    • Preheat the oven to 350 degrees Fahrenheit.
    • Take a baking glass dish 9" x 9" or about the same size round bowl.
    • Put half of the cooked vegetables into the baking dish.
    • Spread half of the cooked rice over vegetables. Over the rice, sprinkle with mint and garam masala.
    • Pour the remaining vegetables evenly over the rice.
    • Spread the remaining rice evenly over the vegetables.
    • Next sprinkle sliced almonds evenly over the rice, and then spread melted butter over the entire dish.
    • Cover the pan and bake for about 30 minutes.

    Notes

    Tips:
    • Cooked rice expands to about 3 times its original size, so be sure to use the proper size pan.
    Serving Suggestion:
    • Serve with mint raita. Mint raita is plain yogurt mixed with salt, black pepper, and dry mint.
    Variations:
    • Vegetables can be added and subtracted to your choice.
    • Saffron and mint are key ingredients for biryani.
    Keyword briyani
    Tried this recipe?Let us know how it was!

    A mouthwatering Recipe to make Vegetable Biryani by Manjula’s Kitchen 

    Vegetable Biryani, a gluten-free delight, is a lavish rice dish featuring spiced vegetables. Enhanced by the alluring saffron aroma, this biryani is a perfect party recipe. Originating from Mughal cuisine, it has seamlessly integrated into Indian kitchens, making it an ideal choice for formal dinners or as a satisfying main meal. Vegetable Biryani is best served with pickles, raita, chutney, and even salads

    Preparing Rice for Vegetable Biryani Recipe: A Fundamental Step 

    To kickstart the vegetable biryani recipe, meticulously wash the rice, ensuring clarity by changing the water several times. This crucial step ensures a clean base for the biryani. For optimal fluffiness, soak the rice for a minimum of 15 minutes before cooking. Once soaked, drain the rice and transfer it to a saucepan. Add water, a hint of oil, and a dash of salt, bringing the mixture to a vigorous boil. After achieving a boil, reduce the heat to low, cover the pan, and let the rice cook for approximately 15 minutes. The goal is to tender rice with evaporated water. Conclude this biryani vegetable recipe by turning off the heat and delicately fluffing the rice with a fork, creating the perfect base for your vegetable biryani.

    Recipe to make Vegetable Biryani: Marinating Vegetables 

    Begin the recipe to make vegetable biryani by preparing vegetables and blending tomatoes into a puree, laying the foundation for a rich gravy. In a separate bowl, concoct a flavorful mix by combining yogurt, ginger, green chili, salt, turmeric, and chili powder. Stir this amalgamation well before introducing a vibrant array of vegetables—cauliflower, beans, bell pepper, carrots, paneer, cashews, ginger, and green chili. Allow this vegetable medley to marinate in the yogurt-infused blend for a harmonious union of flavors, enhancing the overall taste profile of your vegetable biryani.

    Creating Flavorful Vegetable Gravy: A Crucial Element in Your Biryani Vegetable Recipe 

    To craft the delectable vegetable gravy, commence by heating oil in a saucepan. Gauge the oil’s readiness by adding a cumin seed; if it cracks right away, the oil is prepared. Infuse the oil with asafetida and cumin seeds. Once these seeds crackle, introduce the tomato puree to the pan, covering it to prevent splattering. Cook the tomato mixture on medium-high heat until it reduces by half, exuding a rich, concentrated flavor. At this point, introduce the marinated vegetables to the tomato puree, letting them simmer and meld their tastes for 10 to 12 minutes. Stirring intermittently ensures even cooking, resulting in tender yet distinct vegetables for your biryani.

    Preheating and Assembling: Recipe to make Vegetable Biryani 

    As your culinary masterpiece takes shape, preheat the oven to 350 degrees Fahrenheit, creating an ideal environment for the final melding of flavors. Choose a 9″ x 9″ baking glass dish or a similar-sized round bowl as the canvas for your biryani. Commence the assembly by placing half of the cooked vegetables into the dish, forming the first layer of your flavorful creation. Spread half of the cooked rice evenly over the vegetables, creating a balanced harmony of textures. Elevate the aromatic profile by sprinkling mint and garam masala over the rice. Repeat this process with the remaining vegetables and rice, building layers that promise a symphony of tastes in every bite.

    Baking the Perfect Vegetable Biryani: Culmination of Vegetable Biryani Recipe 

    As the assembly reaches its pinnacle, cover the pan, signifying the transition to the baking phase. Slide the dish into the preheated oven and let the magic unfold for about 30 minutes. This careful baking period allows the flavors to intermingle, creating a cohesive and mouth-watering vegetable biryani. The final touch involves sprinkling sliced almonds evenly over the rice, infusing a delightful nuttiness. Drizzle melted butter over the entire dish, ensuring a sumptuous and aromatic finish to your vegetable biryani. The result is a culinary masterpiece that delights the senses and satisfies the palate.

  • Tandoori Roti

    Tandoori Roti

    Tandoori Roti

    Tandoori Roti

    Tandoori Roti is made with whole-wheat flour and traditionally cooked bread in a clay oven or tandoor. This recipe uses a regular home oven with pizza or baking stone which provides a similar effect to the tandoor. These are great to eat with gravy and vegetable preparations such as dal makhani, matar paneer etc.
    Recipe make 4 Rotis.
    5 from 2 votes
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    Course Bread
    Cuisine Indian
    Servings 4 roti

    Ingredients
      

    • 1 cup whole wheat flour
    • ¼ cup all purpose flour maida
    • ¼ tsp baking soda
    • ½ tsp salt
    • ¼ tsp sugar
    • 1 ½ Tbsp oil
    • ¼ cup yogurt
    • 1/4 cup water as needed

    Also needed:

    • ¼ cup whole wheat flour for rolling
    • 2 Tbsp ghee clear butter

    Instructions
     

    • Mix the flour, baking soda, sugar, and salt together.
    • Next add the oil and yogurt and mix to make crumbly dough.
    • Add water as needed and mix to make smoother dough.
    • Knead the dough for about a minute. Set the dough aside and cover it with a damp cloth.
    • Let the dough rest for at least 30 minutes.
    • Heat the oven to 500 degrees with a pizza stone (baking stone) for about thirty minutes so the stone becomes hot. Using a baking/pizza stone will help to give roti close to same kind of heat as tandoor.
    • Next turn the oven to high broil.
    • Divide the dough into four equal parts.
    • Roll each dough piece into a smooth ball and press flat. Take each ball and press it into the dry flour on both sides makes it easy to roll.
    • Roll each dough piece into 6-inch circles.
    • If the dough sticks to the rolling pin or rolling surface, lightly dust the dough with dry flour.
    • Before putting the rolled dough into the oven, lightly wet your palms and take the rolled dough and flip them between your palms before placing them onto your baking/pizza stone in the oven.
    • You can place about 2 pieces of rolled dough on the baking/pizza stone at a time. The roti will take about 2 minutes to cook, depending upon your oven. After the roti is baked, there should be golden brown color on top.
    • Take roti out of the oven and brush lightly with clear butter (ghee).
    • Wait for 2 to 3 minutes before baking the next roti to allow the oven to reheat.

    Notes

    Serving Suggestions
    • Serve the roti hot!
    • Serve Tandoori Roti with dal, or any gravy-based dish and a side of sukhi subji complimented with chilled yogurt raita.
    Keyword clay oven, flatbread, naan, outdoor, Roti, tandoor, tandoori
    Tried this recipe?Let us know how it was!

    Ah, Tandoori Roti, the epitome of Indian bread-making mastery! Originating from the depths of tandoor ovens, these round, slightly charred breads boast a heavenly aroma and a tantalizing taste that’s hard to resist. Whether you’re enjoying them with creamy curries or savoring them on their own, Tandoori Rotis are sure to transport your taste buds to culinary nirvana.

    Tips for Making Perfect Tandoori Roti:

    Knead with Love: Start by kneading a soft and pliable dough using whole wheat flour, water, and a pinch of salt. The key to soft Tandoori Rotis lies in the dough, so don’t skimp on the kneading process. Channel your inner baker and knead with love!
    Rest and Relax: Allow the dough to rest for at least 30 minutes, covered with a damp cloth or plastic wrap. This resting period allows the gluten to relax, making the dough easier to roll out and resulting in softer rotis.
    Roll with Care: Divide the dough into equal portions and roll each portion into a smooth ball. Dust your work surface with flour and roll out each ball into a thin, round roti. Aim for a thickness of about 1/8 inch for that perfect balance of softness and chewiness.
    Heat Things Up: Preheat your oven to the highest temperature setting, ideally with a pizza stone or baking sheet placed inside. This ensures that your Tandoori Rotis bake quickly and develop that coveted charred exterior.
    Embrace the Char: Once your oven is preheated, carefully transfer the rolled-out roti onto the hot pizza stone or baking sheet. Let them bake for a few minutes until they puff up and develop those beautiful charred spots. Don’t be afraid to embrace the char— it adds depth of flavor and authenticity to your Tandoori Rotis.
    Brush with Love: As soon as your Tandoori Rotis come out of the oven, brush them generously with ghee or oil for a touch of richness and shine. This step not only enhances the flavor but also keeps the rotis soft and moist.

    Suggestions for Serving Tandoori Roti:

    Pair your freshly baked Tandoori Rotis with aromatic curries like butter paneer, paneer tikka masala, or dal makhani for a truly indulgent meal experience.
    Don’t forget to serve them alongside cooling accompaniments like cucumber raita or mint chutney to balance out the spices and add a refreshing touch to your meal.
    For a simple yet satisfying snack, tear off a piece of Tandoori Roti and dip it into your favorite dips or spreads, such as hummus or tzatziki.

    Benefits of Enjoying Tandoori Roti:

    Nutritious and Wholesome: Tandoori Rotis made with whole wheat flour are rich in fiber, vitamins, and minerals, making them a nutritious choice for any meal.
    Versatile and Adaptable: Tandoori Rotis can be enjoyed with a wide range of dishes, from creamy curries to grilled meats and veggies, making them a versatile addition to any menu.
    Authentic and Flavorful: Nothing beats the smoky aroma and distinct flavor of Tandoori Rotis baked in a hot tandoor oven. Recreate the magic at home and transport your taste buds to the streets of India with every bite.

    Variations of Tandoori Roti:

    While the classic Tandoori Roti is a timeless favorite, there are endless variations and creative twists to explore. Some popular variations include:

    Herb Tandoori Roti: Elevate the flavor of your Tandoori Rotis with a blend of fresh herbs like cilantro, mint, or parsley mixed into the dough for a burst of freshness in every bite.
    Stuffed Tandoori Roti: Take your Tandoori Rotis to the next level by stuffing them with flavorful fillings like spiced potatoes, paneer, or minced meat before baking. Simply roll out the dough, add the filling, seal the edges, and bake until golden brown and cooked through.

    FAQs (Frequently Asked Questions) about Tandoori Roti:

    Q: Can I make Tandoori Roti without a tandoor oven?

    A: Absolutely! While nothing quite compares to the authentic smoky flavor of Tandoori Rotis baked in a tandoor oven, you can achieve similar results using a hot oven or grill. Simply preheat your oven or grill to the highest temperature setting and follow the same baking process as described earlier.

    Q: Can I freeze Tandoori Roti for later use?

    A: Yes, you can freeze Tandoori Rotis once they are cooled completely. Stack them between layers of parchment paper or aluminum foil, wrap them tightly in plastic wrap, and store them in an airtight container or resealable plastic bag in the freezer. To reheat, simply thaw them in the refrigerator overnight or warm them up on a hot skillet or grill before serving.

    Q: Can I make Tandoori Rotis with gluten-free flour?

    A: While traditional Tandoori Rotis are made with whole wheat flour (atta), you can experiment with gluten-free flours like rice flour, chickpea flour, or a gluten-free flour blend to make gluten-free Tandoori Rotis. Keep in mind that the texture and flavor may vary slightly, so it may take some trial and error to achieve the perfect gluten-free version.

    In conclusion, Tandoori Roti is not just a bread—it’s a culinary adventure waiting to be explored. With its smoky aroma, soft texture, and versatile nature, Tandoori Roti has the power to raise any meal from ordinary to extraordinary. So, don your apron, fire up the oven, and get ready to embark on a flavorful journey through the vibrant world of Indian cuisine with Tandoori Roti as your trusty companion.

  • Eggless Pineapple Cake

    Eggless Pineapple Cake

    Eggless Pineapple Cake

    Eggless Pineapple Cake

    Eggless Pineapple Cake is an easy and delicious dessert recipe and this can be served any time of the day, and for any party occasion.
    3.28 from 22 votes
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Dessert
    Cuisine Fusion
    Servings 6 people

    Ingredients
      

    • 1-1/4 cups all purpose flour plain flour, maida
    • 1/2 can (7oz) sweetened condense milk
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp cardamom powder
    • 1/4 tsp salt
    • 1/2 cup melted butter
    • 1 can 20oz crushed pineapple

    Instructions
     

    • Preheat the oven at 325 degrees (F).
    • Grease 8×8 inches cake pan
    • Drain pineapple using strainer let the juice dripped through without squeezing. Note: we will use juice and pineapple both.
    • Sift together flour, baking powder, baking soda, cardamom and salt in a bowl.
    • In center part of the flour mix, add ½ cup pineapple juice, ½ cup pineapple chunks, butter, and condense milk. Gently fold every thing together.
    • Pour the mixture in greased cake pan.
    • Bake for about 25 minutes, or until cake starts leaving the pan from sides and an insert knife in the center of the cake come out clean.
    • Remove the cake from the oven and let it cool off for few minutes only.
    • Run a knife around the edges to loosen the cake and place a flat plate over the cake pan and turn it over to transfer the cake on to the plate.
    • Prick the cake several places with a fork. Brush the top of the cake generously with the leftover pineapple juice while still hot.
    • Let cake cool before slicing the cake..
    Tried this recipe?Let us know how it was!
  • Muthia

    Muthia

    Muthia (Steamed Dumpling)

    Muthia (Steamed Dumpling)

    Muthias are steamed spiced dumplings, made with gram flour (besan), cabbage, and spices. They make a tasty appetizer or snack.
    Serves 4.
    3.67 from 3 votes
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    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Muthia

    • ½ tsp sugar
    • ⅛ tsp citric acid
    • 4 cup cabbage very fine shredded
    • 1 cup gram flour basen (available in Indian grocery stores)
    • 2 Tbsp whole wheat flour
    • 2 Tbsp chopped fenugreek leaves can be substitute with 2 tablespoons of dry fenugreek leaves or kastoori mathi fenugreek can also be replaced with chopped cilantro (hara dhania)
    • 2 chopped green chili adjust to taste
    • 1 tsp cumin seed jeera
    • ½ tsp turmeric haldi
    • 1 tsp salt adjust to taste
    • 2 Tbsp oil

    For Seasoning and Garnish

    • 2 Tbsp oil
    • ½ tsp mustard seeds
    • 1 Tbsp sesame seeds til
    • 4 whole red chili
    • 2 Tbsp chopped cilantro hara dhania

    Instructions
     

    • Combine gram flour, whole wheat flour, fenugreek, cumin seed, turmeric, green chili, sugar, citric acid, oil, and salt in a bowl.
    • Add the cabbage to the flour mixture and mix well to make soft dough. Add water if needed .
    • Grease your fingers and divide the mixture into 14 pieces. Drop slowly onto the steamer and steam, covered, 18 to 20 minutes. Test by inserting a knife; blade should come out clean.
    • Let the muthias cool. Cut each one into two pieces off and then slice them in two pieces.

    Making Seasoning

    • Heat the oil in the frying pan over medium high heat. Add the mustard seeds. Once they crack, add the sesame seeds and red chili and stir-fry the mixture a few seconds.
    • Add muthias and stir-fry them for three to four minutes until they are light brown.Garnish them with chopped cilantro.
    • Serve them hot or at room temperature.

    Notes

    Additional Notes
    • Steam immediately after preparing the mixture. If you allow it to sit, it will be too soft. If you have more than one batch, hold the salt and add it one batch at a time or it will be too soft.
    • Muthias can be refrigerated for 3 to 4 days.
    • Muthias can be frozen before seasoning. When ready to serve, thaw the frozen muthias and season them.
    Variation
    You can substitute zucchini or bottled gourd (also known as doodhi, loki or ghia) for the cabbage. Because theses vegetables have more water content, after shredding lightly squeeze them between your palms to remove the excess water before making the mixture.
    Serving suggestions
    • Muthias are great with cilantro chutney.
    • Muthias can be served just after steaming, but before seasoning, with cilantro chutney.
    Keyword Cabbage, Cabbage Dumpling, Healthy, Muthia, Muthiya, Steamed, Vegan
    Tried this recipe?Let us know how it was!
  • Shakkar Para

    Shakkar Para

    Shakkar Para

    Shakkar Para

    Shakkar Para is a popular vegan sweet snack. They are deep-fried sugar crisps with coconut powder and hint of cardamom, which gives them an interesting flavor. This is one of those snacks you cannot stop munching. Shakkar paras’ main ingredients are plain flour, semolina, and sugar.
    Recipe will serves 4.
    No ratings yet
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    Course Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup all purpose flour plain flour, maida
    • ¼ cup fine sooji semolina flour
    • 2 Tbsp oil
    • ½ cup water use water as a guide line

    For Syrup

    • ¾ cup sugar
    • ½ cup water
    • ½ tsp coarsely grounded cardamom
    • 3 Tbsp coconut powder

    Instructions
     

    • Mix flour, sooji, and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Dough also can be made using food processor.
    • Cover the dough and set aside for 15 minutes or more.
    • Divide dough 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.
    • Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
    • Cut each of the rolled dough into about 1 inch square. Note: you can cut them in your desire shape.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, just 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 shakkar paras to cover top of the oil in frying pan. Fry the shakkar paras until both sides are a light golden-brown.
    • Let the shakkar paras comes to the room temperature and they should be crisp.

    Making Sugar Syrup

    • Put the water and sugar in a saucepan and bring to a boil on medium-high heat.
    • When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar.
    • Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer. Close the heat.
    • Add coconut powder and cardamom to the syrup mix it well.
    • Put all the paras to the syrup and mix it quickly, making sure all the paras are coated with syrup.
    • Take them out on a greased tray, making sure that paras are not clumped together.
    • Allow them to cool.
    • Shakkar paras can be stored for several weeks in airtight container.
    Keyword Coconut, Meeta, Meetha, Shakkar Para, Sweet Para, Vegan
    Tried this recipe?Let us know how it was!
  • Whole Wheat Gaund Panjiri

    Whole Wheat Gaund Panjiri

    Whole Wheat Gaund Panjiri

    Whole Wheat Gaund Panjiri

    Gaund (or Gond) is a natural edible gum. Gaund provides heat to the body and is usually eaten in cold winter months. It is also given to the nursing mother to help with lactation and provide nutrients for the baby. The main ingredients for Whole Wheat Gaund Panjiri are whole wheat flour, nuts, Gaund, and sugar. Its a quick and easy recipe to make with simple ingredients
    Will make 20 pieces.
    No ratings yet
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    Course Dessert
    Cuisine Indian
    Servings 20 pieces

    Ingredients
      

    • 1 cup whole wheat flour
    • ⅓ cup clarified butter ghee
    • ½ cup gaund edible gum
    • ¼ cup melon seeds
    • ¾ cup coarsely ground almonds
    • ½ cup puffed lotus seed makhana
    • 1 teaspoon ajwain powder carom seed
    • 1 teaspoon dry ginger powder
    • 1 cup sugar plus 2 tablespoon
    • ½ cup water

    Instructions
     

    • Break Gaund (edible gum) coarsely. Keep aside.
    • Break the makhana (lotus seed) in about four pieces. Keep aside.
    • Wash the melon seeds with water. Before draining the water, discard the seeds that are floating on top.
    • Next in a frying pan, dry roast the melon seeds on medium heat. Note: Stir the mixture continuously. They will lightly splatter while roasting (like popcorn). Take out and keep aside. When all seeds almost stop splattering they are done. The seeds should not get brown in color to avoid overcooking.
    • In the same frying pan, add one tablespoon of ghee. When it melts, add the makhana and roast them on medium heat for 2 to 3 minutes until they become crunchy. Note: Stir the mixture continuously. The makhana should not become brown in color. Otherwise, they will be overcooked.
    • Transfer them with melon seeds.
    • Heat 2 tablespoons ghee in the same frying pan on medium heat. Add the Gaund and stir-fry them until they puff up like popcorn. Note: Stir the mixture continuously. This should take 2 to 3 minutes. Note: This will absorb all the butter. Take it out over paper towel.
    • Use the same frying pan and put the ghee and whole-wheat flour and roast the flour on medium heat until the flour becomes light golden brown
    • Add the ground almonds, ajwain and ginger powder to the roasted flour and roast for another 5 to 6 minutes until the flour becomes medium brown in color and you start to smell the aroma.
    • Note: Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
    • Add all the remaining ingredients: Gaund, melon seeds, and makhana. With flour mixture. Mix it well and roast for another minute.
    • Remove from the heat and keep the mixture aside.
    • Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency or 220 degrees F. on a candy thermometer.
    • Mix the flour mixture with syrup and pour it over 8″ greased plate quickly before the mixture dries.
    • After the panjiri dries break the in pieces.
    • The panjiri can be stored in an airtight container for 2 to 3 weeks.

    Notes

    • If panjiri is not being made for the nursing mother you don’t have to add ajwain and ginger powder (The ajwain and ginger add a slightly bitter taste to panjiri).
    • If you want to make ladoos from the mixture, add 2 tablespoons of warm ghee and sugar without making the syrup and form them in ladoo shapes.
    • Gaund and melon seeds are available in Indian grocery stores.
    Keyword ajwain, Gaund, Ginger Powder, Giri, Gond, Lactation, Lotus seed, Makhana, Melon seed, Nursing Mother, Panjeere, Panjiri
    Tried this recipe?Let us know how it was!
  • Mushroom with peas

    Mushroom with peas

     

    Mushroom with peas

    Mushroom with peas is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. It is a nice appetizer dish to start with for any occasion.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups mushrooms sliced
    • 1 cup green peas, I am using frozen green peas
    • 1 cup diced tomatoes
    • 1 tsp shredded ginger
    • 2 tbsp fenugreek chooped leaves
    • 2 tbsp oil
    • 1 tsp cuminseeds jeera
    • 1/2 tsp turmeric haldi
    • 2 tsp coriander powder dhania
    • 1 tsp red pepper
    • 3/4 tsp salt
    • 1/2 tsp lemon juice
    • 1 green chili finely chopped

    Instructions
     

    • Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
    • Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
    • Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
    • Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes. Cook until mushrooms and peas are tender. Close the heat.
    • Add lemon juice and green chili if you like. Serve hot.

    Notes

    Notes:
    Dicing the tomatoes will give a different texture to the curry then tomato puree.
    Fenugreek leaves can be replaced with chopped cilantro (hara dhaniya).
    To add heat to this dish, garnish with finely chopped green chilies.
    Tried this recipe?Let us know how it was!

  • Peda

    Peda

     

    Peda (Indian Sweet)

    Peda, Milk Fudge

    Pedas are an all-time favorite sweet snack. Pedas are like soft milk fudge. Pedas are grainy texture made with milk and sugar, flavored with cardamom. Peda can be served as a candy or as a dessert.
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Making Paneer 20 minutes
    Total Time 20 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 4 cupa paneer home made
    • 1/3 cup milk powder
    • 1/2 cup sugar
    • 3 tbsp unsalted butter or ghee
    • 1/4 tsp cardamom powder ilachi

    For Garnishing

    • 1 tbsp sliced pistachios

    Instructions
     

    • Check the recipe for paneer and make the paneer with whole milk. For this recipe use 4 cups of milk.
    • Heat the frying pan on medium. Add butter and let it melt. Next add milk, milk powder, and paneer. Mix it well.
    • Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 12 minutes. Now this is known as khoya.
    • Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
    • Mix the sugar and cardamom powder into the khoya and knead it for about a minute until every thing blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make pedas soft.
    • Divide the mix into about 20 equal parts and roll them into round balls. Lightly press it down so it looks like small patty. Put few pieces of sliced pistachios on every peda.
    • Pedas should be served at room temperature.

    Notes

    Pedas can be kept for few days at room temperature and about a month refrigerated.
    Keyword Gluten Free, Offering To God, Parsad, Peda
    Tried this recipe?Let us know how it was!

    Indian Peda Sweet Recipes – Manjula’s Kitchen 

    Peda sweet, an exquisite Indian dessert, holds a special place in the hearts of many dessert enthusiasts. The good news is, crafting this delightful treat at home is easier than you might think, especially if you’ve got some whole milk in your kitchen. Now, let’s go step-by-step process on how to make these mouthwatering peda mithai.

    Prepare the Paneer: 

    Start by making paneer by adding lemon juice to half a cup of hot water. Boil milk on medium heat, stirring to prevent burning. When it boils, gradually add lemon juice, stirring gently. Turn off the heat when curds separate from whey. Drain using a cheesecloth-lined strainer, rinse with cold water, and squeeze out excess water. Press wrapped paneer under a heavy pan for 1 hour to remove excess water.

    Get Cooking: 

    Begin by heating a frying pan on medium heat. Once the pan is warm, add a small amount of butter and let it melt until it becomes a golden liquid. Following this, introduce the whole milk into the pan. Sprinkle in a moderate amount of milk powder and incorporate the paneer into the mixture. Thoroughly mix these ingredients together in the pan, ensuring an even distribution. This step helps in the creation of a cohesive and flavorful mixture that will later contribute to the overall texture and taste of the dish.

    Stir, Stir, Stir: 

    Cook the mixture over medium heat, and the key is to keep stirring consistently. Don’t take a break! Keep at it until you notice the mixture changing – it will start to pull away from the sides of the pan, transforming into a dough-like texture. This process usually takes about 12 minutes. When that happens, you’ve successfully created khoya, the essential foundation for making our delicious peda indian sweet.

    Cool Off: 

    Transfer the khoya mixture that you’ve made into a bowl. Let it cool down until it reaches a lukewarm temperature. It’s important not to use it while it’s still hot for the next step in the recipe. Allowing it to cool ensures that the khoya’s texture and consistency are just right for the following stages of the cooking process. This cooling step is crucial to achieve the desired results in your final dish.

    Sweet Blending: 

    Now comes the sweet part! Once the khoya is lukewarm, add in the sugar and cardamom powder. Give it a good mix and start kneading for about a minute until everything blends into a soft dough. A little tip: if you mix the sugar while the khoya is still hot, your Peda indian sweet could turn out a bit too soft. So, let the khoya cool a bit before adding the sweetness!

    Shape It Up: 

    After preparing the khoya mix, divide it into roughly 20 equal portions. Take each portion and shape it into a round ball. Once you have your little balls, gently press them down to create a small, flat patty shape. If you want to enhance the appearance, consider placing a few slices of pistachios on top of each pera sweet. This simple step adds a touch of elegance to your homemade peda sweet, making them not only delicious but also visually appealing.

    Serve at Room Temperature: 

    Your pera sweet are almost ready to be savored! To enhance their delicious taste, allow them to sit at room temperature. This simple step allows the flavors to fully develop, resulting in a more rich and satisfying indulgence. When you’re ready to treat yourself, serve up these delightful indian sweet pedas. You’ll likely find that they disappear swiftly, a testament to their irresistible appeal.

    Storage Notes:

    Amongst all the indian sweet recipes the Indian sweet peda is one of the most versatile sweets that can last for a few days at room temperature. If you want to savor the sweetness for a more extended period, refrigerate them for about a month.

    In summary, making pera sweets at home is a rewarding and surprisingly simple process. From preparing the paneer to shaping the pera indian sweet, every step contributes to the rich flavor and texture of this delightful treat. So, gather your ingredients, follow these easy steps, and indulge in the joy of homemade peda mithai. Enjoy the sweetness!

    To experiment more with indian sweet recipes you can try Modak, Pineapple Sandesh & Moong Dal Ladoo

  • Potato Paneer Tots

    Potato Paneer Tots

     

    Potato Paneer Tots

    Potato Paneer Tots

    Potato Paneer Tots are a great blend of potatoes, paneer and jalapeno pepper. They are appetizers which are crunchy outside and soft outside. Great tea time snack. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 medium potatoes
    • 1 cup crumbled paneer
    • 1 tsp salt
    • 1 jalapeno pepper finely chopped
    • 1/4 tsp black pepper

    For Batter

    • 3 tbsp all purpose flour maida, plain flour
    • 5 tbsp water use as needed

    Need oil To Fry

    Instructions
     

    • Mix flour and water together and make a thin, smooth batter and keep aside.
    • Peel the skin off the potatoes and shred them in a grater or food processor.
    • In a pan boil the water. After it comes to boil put the shredded potatoes in the water and let it boil for two to three minutes until they are just tender. Note: don’t over cook the potatoes they will become mushy, should be able to feel the shredded potatoes
    • Once cooked, drain the water and pour some cold water over the potatoes. Gently squeeze the excess water out of the potatoes, again making sure to not make the shredded potatoes mushy.
    • Next mix shredded potatoes, mashed paneer, and jalapeno pepper, and salt together.
    • Divide the potato mixture in about 24 equal parts and form them into bullet shape. Keep aside.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one small piece of mix in the oil, it should sizzle and come up right away.
    • Dip the potato balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry tots until golden-brown all around.
    • Remove them with a slotted spoon and drain on a paper towel.
    • Serve them hot with your choice of tomato ketchup or coriander (hari) chutney or tamarind (imli) chutney. They also taste great as is.
    Keyword Appetizer, Party Food, Tea Time Snack
    Tried this recipe?Let us know how it was!

  • Namak Paare

    Namak Paare

    Namak Paare

    Namak paare

    Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.
    5 from 1 vote
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    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • ½ cup All purpose flour plain flour or maida
    • ½ cup whole wheat flour
    • 2 Tbsp Sooji fine semolina flour
    • ¾ tsp Salt
    • ¼ tsp Carom seeds ajwain
    • 2 Tbsp oil
    • ⅓ cup water adjust as needed
    • Oil to fry

    Instructions
     

    • Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips 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 9-inch circles and thickness of salted crackers.
    • Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
    • 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 at least 1 ½ 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 namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
    • After namak paras come to room temperature they should become crisp.

    Notes

    • Namak paras can be stored for one month in airtight containers.
    • If the Namak paras are cooked on high heat, they will be soft.
    Keyword carom seed, mango, Namak Para, Pickle, Vegan
    Tried this recipe?Let us know how it was!
  • Mohan Thal

    Mohan Thal

    Mohan Thal

    Mohan Thal (Fudge)

    Mohan Thal is like a gram flour fudge with a touch of cardamom flavor and topped with sliced almonds. Mohan Thal can be served as a dessert or served with a cup of chai tea. This fudge looking candy is irresistible.
    5 from 1 vote
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 2 cups besan gram flour
    • 6 tbsp unsalted butter ghee
    • 1 tbsp warm milk
    • 1/2 cup heavy cream
    • 1 cup milk powder
    • 1 tsp cardamom powder ilachi
    • 1-1/4 cup sugar
    • 1/2 cup water
    • 2 tbsp almonds sliced

    Instructions
     

    • Melt the butter and mix with gram flour by rubbing between both palms. Texture will become like a lightly rough powder. Keep aside for at least fifteen minutes.
    • Add the milk. Milk should be warm and rub the mixture again between your both palms.
    • Next put the cream and milk powder in a frying pan and cook on medium heat. String continuously until mixture comes together and looks like soft dough. Remove from heat and keep aside.
    • Mix the milk dough with gram flour mixture together and stir fry on medium heat until it becomes light brown in color and start giving off a sweet aroma. Tips: stir fry continuously making sure it stays powdery.
    • Let it cool and add cardamom powder mix it well.
    • In a saucepan, boil the sugar and water together on medium heat until syrup is 2 threads or 225 degrees F on a candy thermometer.
    • Mix the syrup with flour mixture mix well and pour on a 8 inch greased plate. Do this quickly before syrup cools down.
    • Mohanthal should be about ½ inch thick and shape it into a square shape on the plate. While it is still hot spread the sliced almonds evenly over the top to garnish.
    • Cut the mohanthal into 1-inch square shapes while it is still warm. Serve at room temperature.

    Notes

    Notes:   Mmohanthal can be kept for 2 weeks or refrigerate for a month. You May also like Gulab Jamuns, Badam Ki Burfi
    Tried this recipe?Let us know how it was!

    Mohanthal Recipe: How to Make Mohanthal Fudge

    Mohan Thal, also known as Besan Barfi, is a traditional Indian dessert that hails from the state of Gujarat. This rich and decadent fudge is made from gram flour (besan), ghee (clarified butter), sugar, and flavored with cardamom and nuts. 

    Mohan Thal is loved for its melt-in-your-mouth texture, aromatic flavor, and irresistible sweetness, making it a favourite treat during festivals, such as Diwali, Ganesh Chaturthi, Holi or Makar Sankranti. 

    Why make Mohan Thal Burfi

    • Fun & Savoury: Mohan Thal is a fun and savoury dish that can be enjoyed by everyone and is revered for its sweetness that has a long lasting after taste even even after consuming it 2 hours before. 
    • Rich Flavor Profile: Mohan Thal is infused with the warm and aromatic flavors of cardamom, saffron, and nuts, giving it a rich and complex flavor profile. The combination of sweet, nutty, and spicy notes makes Mohan Thal a truly indulgent and satisfying dessert experience.
    • Easy to Make: Despite its luxurious taste and appearance, Mohan Thal is surprisingly easy to make at home with just a few simple ingredients. With a bit of patience and practice, you can recreate this traditional Indian sweet in your own kitchen and impress your family and friends.

    Other Variations of Burfi:

    • Til ki Burfi: It’s a burfi that incorporates sesame seeds or til and is a winter favourite for all
    • Carrot Burfi: Carrot Burfi or carrot fudge is a classic Indian dessert made with carrot and milk. This burfi is packed with all the goodness of carrots.
    • Badam Burfi: Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
    • Coconut Burfi: Coconut Burfi is made with coconut powder combined with a cardamom flavored sugar syrup. It’s a scrumptious dessert.

    Tips for Making Perfect Mohan Thal (Gram Flour Fudge):

    • Use Good Quality Ghee: Use high-quality ghee made from pure cow’s milk for the best flavor and texture in Mohan Thal. Ghee adds richness and depth to the fudge and enhances its overall taste and aroma.
    • Cook on Medium Heat: Cook the gram flour mixture on Medium heat to prevent it from burning while ensuring an even cooking. Stir the mixture constantly to prevent lumps from forming and to achieve a smooth and creamy texture.
    • Cut into Uniform Pieces: Once the gram flour mixture has set, cut it into uniform pieces using a sharp knife for a neat and professional presentation. Garnish each piece with a sliver of almond or pistachio for an elegant finishing touch.

    FAQs about Mohan Thal (Gram Flour Fudge):

    How long does Mohan Thal stay fresh? 

    Mohan Thal can be stored in an airtight container at room temperature for up to 1-2 weeks. For longer storage, refrigerate the fudge in the refrigerator for up to 3-4 weeks or freeze it for up to 2-3 months.

    Can I make MohanThal with nuts? 

    Yes, you can add nuts or substitute them with seeds such as melon seeds or pumpkin seeds if you have nut allergies or prefer a nut-free version of Mohan Thal.

    Can I reduce the amount of sugar in Mohan Thal? 

    Yes, you can reduce the amount of sugar in MohanThal to suit your taste preferences. However, keep in mind that sugar plays a crucial role in the texture and sweetness of the fudge, so adjust the sugar quantity accordingly.

    Mohan Thal (Gram Flour Fudge) is an elegant luxurious Indian sweet that’s perfect for celebrating special occasions or satisfying your sweet cravings. 

    With its rich flavor, melt-in-your-mouth texture, and endless variations, Mohan Thal is sure to become a favorite treat in your household. Whether enjoyed on its own or paired with a cup of chai, Mohan Thal is a timeless classic that’s cherished by sweet enthusiasts everywhere.

    Stay tuned for our next exploration into the world of culinary delights!

  • Apple Crumb Pie

    Apple Crumb Pie

    Apple Crumb Pie

    Apple Crumb Pie

    Apple Crumb Pie is simple, delicious, and easy to make. This dessert is perfect for fall and winter months. Hot apple crumb, topped with vanilla ice cream – my kind of a dessert, and popular with my family.
    Recipe will serve 4 to 6.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine American
    Servings 6 people

    Ingredients
      

    • 3 green Granny Smith Apples peeled, cored and sliced
    • 2 Tbsp water
    • ¾ cup oatmeal
    • ¼ cup walnut crushed
    • ¾ cup sugar
    • 1 tsp ground cinnamon
    • ¼ tsp nutmeg
    • ½ cup butter

    Instructions
     

    • Preheat the oven 370 degree F.
    • In a bowl mix oatmeal, walnut, cinnamon, nutmeg, sugar, and butter. Set aside.
    • Spread the sliced apple evenly in the 9-inch pie pan.
    • Sprinkle the water evenly over the apple.
    • Spread the oatmeal mix evenly over apple.
    • Put the pie plate over the center rack of oven.
    • Let it bake for 20 minutes.
    • Take it out from oven. Tilt the pie plate a little and use a spoon to move some of the apple juice; put it over pie evenly.
    • Put the pie plate again back in oven and bake for 10 more minutes.

    Notes

    • Putting the juice over the top of the pie keeps the crumbs moist and crunchy.
    Serving Suggestion
    • Serve hot.
    • Tastes great topped with scoop of vanilla ice cream!
    Keyword Apple, Crumb, Dessert, Granny Smith, hot, Ice Cream, oatmeal, pie, vanilla, walnut
    Tried this recipe?Let us know how it was!
  • Nan Khatai

    Nan Khatai

    Nan Khatai

    Nan khatai

    Nan khatai is an egg-less light and crispy biscuit snack that's perfect to serve with tea or coffee.
    4.20 from 5 votes
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    Prep Time 15 minutes
    Cook Time 15 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1/3 cup all purpose flour plain flour or maida
    • 1/3 cup fine sooji samolina
    • 1/8 tsp baking soda
    • 1/4 tsp cardamom coarsely ground ilaichi
    • 1/2 cup unsalted butter
    • 2/3 cup sugar
    • 1 tbsp almond sliced
    • 1 tbsp pistachio sliced

    Instructions
     

    • Pre heat the oven to 375 degree.
    • In a bowl, mix the all-purpose flour, gram flour, sooji, baking soda and cardamom powder and set aside.
    • Let the butter come to the room temperature (butter should be soft not melted)
    • Add butter and sugar in a mixing bowl and beat for two to three minutes until light and fluffy.
    • Add the flour mix to butter and sugar mixture and knead them together to make smooth dough. Divide the dough into about 24 equal parts and make them into balls. Press each ball between your palms lightly; every piece should be about 3/4″ in thickness.
    • With a sharp knife softly draw a tic-tac-toe design on the top and put few pieces of almonds and pistachios and press them into the dough gently.
    • Put Nan khatai on a lightly greased cookie sheet and bake at 375 degrees for about 13 to 15 minutes or until Nan khatai are lightly gold brown.
    • After they are lightly golden brown remove the cookie sheet from the oven. Let the Nan Khatais cool down for two to three minutes before taking them off the cookie sheet.

    Notes

    Nan khatai make a great homemade gift for holidays. Your friends and relatives will love it.
    Serve them with hot cup of chai.
    Enjoy!
    Keyword Biscuit, Cookies, Eggless, Kid Friendly, Tea Time Snack
    Tried this recipe?Let us know how it was!

  • Masala French Fries

    Masala French Fries

    Masala French Fries

    Masala French Fries

    Masala French Fries are an exciting twist on french fries, and they are great to serve with cocktails or as an appetizer.
    3.34 from 3 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 medium russet potatoes
    • 2 tbsp corn starch
    • 1 tsp salt
    • 1/2 tsp dry mint
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • 1/8 tsp citric acid tatre

    Oil to fry

    Instructions
     

    • Peel the potatoes wash and cut into French fries.
    • Mix the salt with potato and let it sit for about ten minutes. Drain the salt water well and lightly pat dry.
    • Mix cornstarch, salt, mint powder, citric acid, red and black pepper together. Sprinkle the spice mix over potatoes and mix well so all the fries are covered with spices.
    • Heat the oil in frying pan on medium high heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, just put potato strip in frying pan. Potato should sizzle.
    • Fry the fries till they become gold in color all around, turn the fries a few times while frying.
    • Remove fries from oil and place on paper towel.  Serve hot and enjoy!

    Notes

    Variations
    Replace dry mint with dry fenugreek leaves.
    Feel free to experiment.
    Tips
    You can make the fries few hours before serving. Heat the fries in oven at 350 degrees for seven to ten minutes before serving.
    Keyword Kid Friendly, Tea Time Snack
    Tried this recipe?Let us know how it was!

    How to make Masala French Fries

    Masala French Fries are a delicious variation of the classic French fries, where the crispy potato sticks are tossed in a blend of aromatic spices. This fusion of flavors adds an extra kick to the beloved snack, taking it to a whole new level of deliciousness. Whether you’re a fan of spicy foods or just looking to switch up your French fry game, Masala French Fries are a must-try appetizers!

    Tips for Making Perfect Masala French Fries:

    Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds, as they fry up crispier than waxy potatoes. Cut them into uniform sticks to ensure even cooking.
    Soak the Potatoes: Soaking the potato sticks in cold water for about 30 minutes helps remove excess starch, resulting in crispier fries. After soaking, pat them dry thoroughly with paper towels before frying.
    Double Fry Method: For extra crispy fries, use the double fry method. Fry the potato sticks at a lower temperature (around 325°F) until they are cooked through but not yet browned. Remove them from the oil, increase the temperature to 375°F, and fry again until golden brown and crispy.
    Seasoning Technique: Toss the hot fries in the masala seasoning immediately after frying to ensure that the spices adhere to the surface. Adjust the amount of seasoning according to your taste preferences for the perfect flavor balance.
    Serve Immediately: Masala French Fries are best enjoyed hot and fresh out of the fryer. Serve them immediately with your favorite dipping sauce or chutney for maximum enjoyment.

    Suggestions for Serving Masala French Fries:

    Dipping Sauces: Pair Masala French Fries with a variety of dipping sauces such as ketchup, mayo, or spicy sriracha mayo for a burst of flavor.
    Accompaniments: Serve Masala French Fries alongside burgers, sandwiches, or grilled meats for a tasty and satisfying meal.
    Garnishes: Sprinkle chopped cilantro, grated cheese, or a squeeze of lime juice over the fries for an extra pop of flavor and visual appeal.

    Benefits of Enjoying Masala French Fries:

    Satisfying Snack: Masala French Fries are a delicious and satisfying snack that satisfies cravings for something crispy, savory, and spicy.
    Versatile: Masala French Fries can be customized with different spice blends to suit your taste preferences. Experiment with various seasonings to create your own unique flavor profile.
    Quick & Easy: With just a few simple ingredients and basic cooking techniques, Masala French Fries can be whipped up at home in no time, making them a convenient and budget-friendly snack option.

    Variations of Masala French Fries:

    Cheesy Masala Fries: Sprinkle grated cheese over hot fries and masala seasoning, then broil in the oven until the cheese is melted and bubbly for an indulgent twist.

    Tandoori Masala Fries: Toss hot fries in a blend of tandoori masala spices for a bold and flavorful variation inspired by Indian cuisine.

    Barbecue Masala Fries: Drizzle hot fries with barbecue sauce and sprinkle with masala seasoning for a tangy and smoky flavor combination that’s sure to please.

    Crispy French Fries: Incase you aren’t into masala and spicy versions of French fries then you can go for a crispy and simple French fries.

    FAQs (Frequently Asked Questions) about Masala French Fries:

    Q: Can I bake Masala French Fries instead of frying them?

    A: Yes, you can bake Masala French Fries in the oven for a healthier alternative. Simply toss the potato sticks in oil and masala seasoning, then spread them out in a single layer on a baking sheet. Bake at 425°F for 25-30 minutes, flipping halfway through, until crispy and golden brown.

    Q: Can I make Masala French Fries ahead of time?

    A: While Masala French Fries are best enjoyed fresh, you can prepare the seasoning mix in advance and store it in an airtight container until ready to use. Fry the potatoes just before serving for the crispiest results.

    Q: What are some creative ways to use leftover Masala French Fries?

    A: Turn leftover Masala French Fries into a tasty breakfast hash by topping them with diced veggies, and a sprinkle of cheese. Alternatively, chop them up and add them to salads, or wraps for an extra crunch.

    In conclusion, Masala French Fries are a delicious and flavorful twist on the classic French fries, perfect for snacking, entertaining, or indulging in a satisfying meal. With the right ingredients, techniques, and a dash of creativity, you can easily whip up a batch of homemade Masala French Fries that will impress your taste buds and leave you craving more. So, gather your potatoes, spices, and fryer, and get ready to enjoy the irresistible goodness of Masala French Fries!

  • Pista Kulfi

    Pista Kulfi

    Pista Kulfi

    Pista Kulfi

    Pista Kulfi is a very popular Indian ice cream. Kulfi comes in a variety of different flavors. Traditional kulfi is flavored with cardamom; this recipe is flavored with cardamom and pistachios. its like a summer favorite sweet snack or a dessert which is popular amongst all.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Freezing time 1 minute
    Total Time 35 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 4 cupa whole milk
    • 1 slice white bread
    • 1 tsp corn starch
    • 1/4 cup sugar
    • 1/2 tsp coarsely ground cardamom ilachi
    • 10 pistachios sliced

    Instructions
     

    • Remove the crust from all sides of the bread and cut the bread in small pieces.
    • Blend bread pieces, cornstarch, and a 1/2 cup of milk, making smooth paste and set aside.
    • Boil remaining milk (3.5 cups) in nonstick frying pan on medium high heat. Stir milk as needed to keep milk from burning on the bottom of the frying pan. Stir the sides of the pan to avoid scalding.
    • After milk comes to boil, let the milk boil for another 12 minutes. The goal is to boil the milk from 3 1/2 cups to 2 1/2 cups.
    • Add the bread mixture to the milk in frying the pan and cook for another 4 minutes, reducing the heat to medium. Bread and cornstarch are added to reduce the water crystallizing in kulfi during freezing.
    • Next add sugar and pistachios and cook for 2 more minutes. Turn off the heat and add cardamom powder.
    • Cool the milk to room temperature and pour into a bowl,
    • Take cellophane wrap and place it right over the milk covering it completely. Note: It is important that the cellophane wrap touches the milk.
    • Put it in freezer. It will take about 7 hours for the kulfi to be ready to serve.

    Notes

    Variations
    Replace pistachios with almond or coconut powder.
    Replace pistachios with finally chopped fruits like mangos or strawberries. Add fruits in the end after turning off the heat.
    Many people enjoy eating kulfi like a Popsicle.  Before freezing, pour the milk mixture in to a Popsicle mold.  If you don’t have Popsicle mold use small paper cups and place cellophane wrap on top of the milk and place a Popsicle stick in center of cup and freeze.
    Keyword Home made Ice Cream, Milk Ice Cream, Pista Ice Cream, Summer Dessert
    Tried this recipe?Let us know how it was!

     

    Delight in the Creamy Goodness of Pista Kulfi

    Pista Kulfi is a traditional Indian ice cream made with pistachios, milk, and aromatic spices. This pista kulfi recipe is perfect for cooling off on a hot day or enjoying a delightful dessert after a meal. The rich, creamy texture and the nutty flavour of pistachios make this dessert a favorite among many.

    The Essence of Pista Kulfi

    The essence of pista kulfi lies in its rich and creamy texture, achieved by slowly simmering milk until it thickens and reduces. The addition of pistachios and a touch of cardamom gives this kulfi its distinctive flavor. This pistachio ice cream is a traditional Indian dessert that brings a touch of authenticity to any occasion, making it a popular choice for festivals and celebrations.

    Origin and Popularity

    Kulfi, often referred to as Indian ice cream, has been a beloved dessert in India for centuries. Unlike regular ice cream, kulfi is denser and creamier due to the slow cooking process of the milk. Pista kulfi, with its rich pistachio flavor, has become one of the most popular variations of this dessert. It’s commonly enjoyed during hot summer months and is a staple in many Indian households.

    Why You’ll Love This Recipe

    • Rich and Creamy: The slow-simmered milk gives the kulfi a rich and creamy texture.
    • Nutty Flavor: The pistachios add a delightful nutty flavor that compliments the creamy base.
    • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible.
    • Perfect for Any Occasion: Ideal for cooling off on a hot day or serving at festive occasions.

    Variations of Indian Ice Cream Recipes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious Indian ice cream recipes that you might enjoy. Here are some related desserts that you might find interesting:

    1. Falooda Kulfi: Falooda Kulfi is a refreshing dessert. “Falooda” looks like rice noodles and they are made with cornstarch or arrowroot. “Kulfi” is an Indian ice cream. This is a delicacy with street vendors all over India. One has to experience this delightful dessert to appreciate it. You can also serve Falooda with any ice cream of your choice. Try this recipe to enjoy as one of my favorite summertime treats!
    2. Malai Kulfi: Kulfi is an eggless Indian ice cream. This is a simple and delicious dessert made with milk and sugar. Kulfi is very popular with street vendors, especially in summer. This is an easy recipe to make and Kulfi is an absolute treat for both young and old.
    3. Pineapple Kulfi: Kulfi, a popular summer dessert, 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.
    4. Paneer and Rose Kulfi: Paneer and Rose Kulfi is easy to make dessert. Instead of traditionally creamy texture, this is more like a grainy and enjoyable texture.
    5. Rose Kulfi: A fragrant kulfi flavored with rose water and garnished with rose petals.

    Serving Suggestions

    Pista kulfi can be enjoyed in various ways:

    • On a Stick: Serve in traditional kulfi molds or popsicle molds for a fun treat.
    • In a Bowl: Scoop into bowls and garnish with chopped pistachios and saffron strands.
    • With Falooda: Serve with falooda (vermicelli) and rose syrup for a classic combination.
    • As a Dessert: Enjoy as a refreshing dessert after a spicy meal.

    Tips and Tricks

    To perfect your pista kulfi recipe, consider these helpful tips:

    • Use Full-Fat Milk: Full-fat milk gives the kulfi a richer and creamier texture.
    • Simmer Slowly: Simmer the milk on low heat to avoid burning and to achieve the perfect consistency.
    • Grind Pistachios: Grind the pistachios finely for a smoother texture or coarsely for a crunchier bite.
    • Freeze Properly: Ensure the kulfi is frozen solid before serving for the best texture.

    FAQs

    Can I Use Condensed Milk? 

    Yes, you can use condensed milk to speed up the thickening process and add extra sweetness.

    How Long Does Pista Kulfi Last in the Freezer? 

    Pista kulfi can be stored in an airtight container in the freezer for up to 2 weeks.

    Is Pista Kulfi Gluten-Free? 

    Yes, this recipe is naturally gluten-free as it is made with milk, sugar, and pistachios.

    Can I Add Other Nuts? 

    Yes, you can add other nuts like almonds or cashews to enhance the flavor and texture.

    What If I Don’t Have Kulfi Molds? 

    You can use popsicle molds, small bowls, or even paper cups to freeze the kulfi.