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    Masala Peanuts

    Masala Peanuts

    Masala Peanuts

    Hot and spicy peanuts fried with delicious mix of spices. This makes a great snacks for sitting around watching TV or playing games with family and friends. Recipe serves 6.
    No ratings yet
    Print Recipe Pin Recipe
    Course Snack
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 ½ cup Peanuts or 1/2 pound shelled peanuts
    • ½ cup gram flour basen
    • ¼ cup rice flour
    • 1 Tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp red pepper
    • ½ tsp black pepper
    • 1 Tbsp green chili finely chopped
    • ¼ tsp ginger powder soth
    • 1 tsp salt adjust to taste
    • ½ tsp mango powder amchoor
    • ⅛ tsp citric acid

    Also needed:

    • 1 cup Water as needed
    • Oil to fry

    Instructions
     

    • In a frying pan roast the dry peanuts on medium heat for 3-4 minutes and let it cool for few minutes.
    • Mix all the ingredients together in a large bowl.
    • Add water as needed making sure the spices and flour stick to the peanuts uniformly.
    • Heat the oil in a frying pan on medium heat.
    • The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away.
    • put few drops of oil in your hand it helps droping the penuts before putting peanuts on the oil.
    • While putting the peanuts into oil, loosen them with your fingers to make sure the peanuts are separated and do not form lumps. Peanuts should be separated while frying.
    • Fry the peanuts until they turn light brown, turning them occasionally.
    • When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
    • After cooling to room temperature, the peanuts should be crispy.

    Notes

    • Masala Peanuts can be stored for a month in an airtight container.
    • Also see my recipe for Spicy Cashew, Almond brittle.
    • These make a delicious homemade gift – pack it in a jar or candy bag.
    Keyword basen, chilli, Gluten Free, masala, peanuts, Spicy
    Tried this recipe?Let us know how it was!

    Peanut Masala Recipe: A Spicy Delight

    Masala Peanuts are delightful appetizers perfect for holidays and festivals, offering a crunchy, gluten-free snack option that satisfies both vegan and non-vegan palates alike. Peanut masala recipe is a beloved snack across India, offering a delightful combination of crunchy peanuts and aromatic spices. This masala peanuts recipe is a favorite among snack enthusiasts for its bold flavors and addictive crunch. Whether you’re hosting a gathering or simply craving a savory treat, learning how to make masala peanuts recipe at home is both rewarding and satisfying.

    How to Make Masala Peanuts Recipe: Step-by-Step Guide

    Step 1: Prepare the Peanuts

    Start by selecting fresh, raw peanuts for the best results. Rinse them thoroughly under cold water to remove any dirt or debris. Then, pat them dry using a clean kitchen towel or paper towels.

    Step 2: Dry Roast the Peanuts

    Heat a non-stick pan over medium heat. Once the pan is hot, add the peanuts in a single layer. Dry roast them, stirring occasionally, until they turn golden brown and emit a nutty aroma. This process typically takes about 8 to 10 minutes. Keep a close eye on them to prevent burning.

    Step 3: Prepare the Spice Mixture

    While the peanuts are roasting, prepare the spice mixture. In a small bowl, combine masala peanuts recipe spices such as red chili powder, turmeric powder, cumin powder, chaat masala, and salt according to your taste preferences. Adjust the spice levels to suit your palate.

    Step 4: Coat the Peanuts with Spices

    Once the peanuts are roasted to perfection, transfer them to a large mixing bowl. While they are still warm, sprinkle the prepared spice mixture over the peanuts. Toss them gently to ensure that each peanut is evenly coated with the spices. Allow the peanuts to cool completely before serving.

    Step 5: Serve and Enjoy

    Your homemade masala peanuts are now ready to be enjoyed! Serve them as a standalone snack or pair them with your favorite beverages. Store any leftovers in an airtight container to maintain their freshness and crunchiness.

    Tips for Making Perfect Masala Peanuts

    • Experiment with different spice blends to customize the flavor according to your preferences. 
    • You can add ingredients like amchur powder for tanginess or garam masala for extra warmth.
    • For an extra layer of flavor, consider adding roasted garlic or curry leaves to the spice mixture.
    • Make sure to roast the peanuts evenly to achieve a uniform golden brown color and prevent any burnt spots.
    • Allow the peanuts to cool completely before storing them to maintain their crispiness.

    Variations of Masala Peanuts

    Sweet and Spicy: Add a touch of sweetness to your masala peanuts by incorporating a bit of powdered sugar or jaggery along with the spices.

    Herb Infused: Experiment with fresh herbs like cilantro, mint, or curry leaves to add a refreshing twist to your masala peanuts.

    Nutty Crunch: Enhance the texture of your masala peanuts by tossing them with a handful of toasted cashews, almonds, or pistachios.

    Benefits of Masala Peanuts

    Rich in Protein: Peanuts are an excellent source of plant-based protein, making masala peanuts a nutritious snack option.

    Good Source of Healthy Fats: Peanuts are high in monounsaturated fats, which are beneficial for heart health when consumed in moderation.

    Packed with Essential Nutrients: Peanuts are rich in essential nutrients like vitamins, minerals, and antioxidants, contributing to overall well-being.

    FAQs about Masala Peanuts

    Can I use pre-roasted peanuts for this recipe?

    While you can use pre-roasted peanuts, roasting them yourself allows you to control the level of crunchiness and ensures that they are freshly toasted.

    How long do homemade masala peanuts stay fresh?

    When stored in an airtight container at room temperature, homemade masala peanuts can stay fresh for up to two weeks. However, they are best enjoyed within the first few days to maintain their crispiness.

    Can I make masala peanuts without oil?

    Yes, you can skip the oil and dry roast the peanuts directly in a pan for a healthier alternative. However, using a small amount of oil helps the spices adhere to the peanuts more effectively.

    For more delightful Indian recipes, explore Manjula’s Kitchen, where you’ll find a treasure trove of culinary inspiration ranging from traditional dishes to modern twists on classic favorites. Be sure to check out recipes like Aloo Gobi, Palak Paneer, and Chana Masala for a taste of authentic Indian cuisine.

    If you enjoyed making these masala peanuts, why not try your hand at some other mouthwatering recipes from Manjula’s Kitchen? Vegetable Pakoras, Paneer Tikka, Aloo Gobi (Potato Cauliflower), Samosa, Mango Lassi

    Explore these recipes and more for a culinary journey through the vibrant and diverse flavors of Indian cuisine.

  • Karva Chauth

    We are getting ready for the upcoming holidays — tomorrow is karva chauth a traditional Hindu festival for married women that begins with a fast. Karva chauth is celebrated especially in northern Indian states including Haryana, Punjab, Rajasthan, and Uttar Pradesh. I don’t believe in too many rituals myself but my daughter-in-law practices this one.

    Women will have henna on their hands as part of the celebration. I will apply the henna for my daughter-in-law and for my granddaughter, who loves that.

    Married women will fast all day, wishing for their husband’s health and for their long life. Usually in the evenings families will get together in groups to celebrate. They will dress up in the same way they would for a wedding party. After seeing the moon they do prayers and break the fast; dinner is a feast.

    My daughter-in-law is hosting this celebration at her house. She is expecting twelve families and the meal is going to be a potluck dinner.

    I will be making Getta ki sabji, a Rajasthani dish and my daughter-in-law’s favorite.

    The menu will be dinner salad, samosa, of course Getta ki sabji, potatoes with cauliflower, spinach with paneer, raita, vegetable rice pulav, puries, rasmalai for dessert, and chai at the end.

    The next two weeks will be very busy for me with my cooking classes and the holidays. The next holiday will be Diwali and this is my favorite (Diwali is like Christmas).

    Tomorrow — karva chauth — is going to be a great day with lots of fun music and dance.

    Best wishes to all.

  • New Blog Section Launched

    First and foremost, I would like to thank all my wonderful viewers. I enjoy sharing my delicious vegetarian recipes and it would not be possible without your ongoing support. My recipes are your recipes now.

    Stay tuned for frequent updates and general news here. I will be posting information about upcoming holidays and preparing special menus too.

  • Diwali Festival

    We are getting ready for Diwali which is on Oct 28 this year.

    Diwali or Dipawali means “rows of lighted lamps” and the celebration is often referred to as the Festival of Lights. Behind the celebration of Diwali there are many myths. While preparing for Diwali, homes are cleaned and windows are opened to welcome Laksmi, the goddess of wealth. Candles and lamps are lit as a greeting to Her. Gifts are exchanged and festive meals are prepared. Diwali is celebrated with great sprit and enthusiasm all over India. The celebration is as important to Hindus as Christmas is to Christians.

    Starting on the 26th, for three days our family will have a family dinner and play cards. We have made a special menu for each day. Especially for Diwali day we will have a traditional dinner, spiced nuts, bread pakoras and samosa for appetizer. The main course will be puri filled with urad dal, kadhu khata meeta, aloo gobi, matar paneer, dahi vada, and cumin rice. For dessert we will have moong dal halwa, gulab jamun and ras malai.

    I designed the menu keeping in mind that each meal should be very traditional and include something special for every family member.

    To celebrate Diwali there will be many social gatherings. Our Mandir (Hindu church) will have a Diwali fair, and we will have a fundraiser at the fair. On the 28th there will be another Diwali function that I won’t attend but as a volunteer I will be making burfis. This event will be held in Balboa Park at the Museum of Art.

    I am also working on some new recipes:

    Sandesh:  This is a specialty from the state of Bengal.
    Sandesh is a delicacy, made several different ways using freshly made paneer. Sandesh is an exquisite dessert. If you pay attention to all the minor details, then it is easy to make. My version will probably be a little different from the original recipe, although I tried to keep it as original I could. I have experimented with the dish already but want to make it one more time before posting it at the website.

    Cabbage subji: this is easy and great for any meal. Again I have to make this maybe 2 more times just to get the right measurement for spices before posting at the website.

    I wish you all a very happy Diwali.

  • Masala Peanuts – new recipe added

    Masala Peanuts – new recipe added

    I just finished the video and recipe for Masala Peanuts earlier this evening. This is a crunchy, spicy delicious snack. You can view the recipe here:

    Masala Peanuts

  • My Recipe Process

    I started this website because I wanted to share my passion for cooking. Doing these online vegetarian cooking videos aren’t an easy task and they have been a great challenge and learning experience for me. I always did the cooking at home like most of us do – a little of this and little of that. When my husband especially enjoyed a particular dish I made, he asked me “where is the recipe, please write the recipe down.” He would complain because I could seldom duplicate what he liked before. He is the biggest critic of my cooking and a big fan at the same time. Now I wish I had listened to him and written down the recipes! It is a challenge to write and test these recipes but I love every minute. I have to cook each of them several times. I want to make sure when you cook using these recipes that your efforts will not be wasted.

    When you have any questions about a recipe I will try my best to answer them, so in a way we are learning together.

  • Gujia

    Gujia

    Gujia

    Gujia, Ghugra, Karangi

    Gujia is a fried pastry filled with an aromatic nuts mixture. In India, Gujia is traditionally made for the holidays like Diwali and Holi and is a must have treat.
    3.50 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Total Time 1 hour 5 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 people

    Ingredients
      

    Crust:

    • 1 cup all purpose flour plain flour or maida
    • 1 tbsp sooji semolina flour
    • 2 tbsp oil
    • 1/3 cup lukewarm water use as needed

    Filling:

    • 1/2 cup heavy cream or whipping cream
    • 1 cup milk powder
    • 1/4 cup coconut powder
    • 1/4 cup sliced almonds
    • 1/2 tsp cardamom powder
    • 2 tbsp sugar
    • 2 tbsp melon seeds (optional)

    Garnish:

    • 1/2 cup sugar
    • 1/4 cup water
    • 2 tbsp sliced almonds and pistachios

    To Make Paste

    • 1 tbsp all purpose flour
    • 2 tbsp water

    Instructions
     

    Crust:

    • Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed. Knead the dough until the dough becomes soft and pliable.
    • Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.

    Filling:

    • Mix the cream and milk powder in a frying pan. Cook on medium heat until mixture starts leaving the sides of the frying pan and becomes soft runny dough. Stir continuously so the mixture does not burn on the bottom of the pan.
    • Turn off the heat and add coconut, almonds, melon seeds, sugar, and cardamom powder. Mix together well. After cooling, the mixture will be lightly moist. Keep aside.

    Making the Gujias:

    • Mix 2 tablespoons of water with 1 tablespoon of flour to make a paste. Set aside.
    • Knead the dough again for a minute. Divide the dough into about 20 equal parts and roll into balls with the palms of your hands.
    • Roll each ball into about 4-inch diameter (like a roti or chappati).
    • Dip your finger in the flour paste and spread it around the rim of the rolled dough, but just on the half the circle.
    • Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers. Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out. Continue filling the rest of the gujia in the same manner.
    • Heat about 1 inches of oil in a frying pan on medium heat. To test if the oil is hot enough, drop a small piece of dough into the oil. It should sizzle right away but come to the surface slowly.
    • Place the gujia in the frying pan few at a time.
    • After gujhias are floating on top of the oil, turn them slowly. Fry the gujias until they turn light golden-brown color on all sides. Don’t fry on high heat; the gujia crust will be too soft and not crispy.
    • When they are done cooking, lift them out of the oil with a slotted spoon.

    Garnishing:

    • Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.
    • Dip the gujias into the syrup making sure they are coated with syrup all around. Place the gujias on a wire rack to allow the extra syrup drain.
    • Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.
    • Gujias will be dry in an hour.

    Notes

    Gujia can be stored in airtight container up to a month.
    Gujia makes great gift idea for Holidays you may also like Besan Ladoo, Spicy Cashew, Baklava, Besan Mathri 
    Keyword Ghugra, Holiday Dessert, Holiday Gift, Karangi, Special Occasion
    Tried this recipe?Let us know how it was!

  • Aloo Baingan (Potato and Eggplant)

    Aloo Baingan (Potato and Eggplant)

    Aloo Baingan

    Aloo Baingan

    Aloo baingan (potato and eggplant) is a great main course dish. It’s quick & easy to make and can be served with any bread.
    This recipe serves 3 to 4.
    5 from 2 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 medium purple eggplant baingan, un-peeled, cut into 1/2″ cubes
    • 2 medium russet potatoes aloo, peeled and cut into 1/2″ cubes
    • 4 medium tomatoes tamatar cut into 1/2″ cubes
    • 2 Tbsp cilantro chopped, hara dhania
    • 1 Tbsp oil
    • Pinch of asafetida hing
    • 1 tsp cumin seed
    • 1 green chili chopped, adjust to taste
    • 1 tsp ginger paste adrek
    • 1 Tbsp coriander powder dhania powder
    • ½ tsp turmeric haldi
    • ½ tsp paprika dagi mirch
    • 1 tsp salt adjust to taste
    • 2 Tbsp water

    Also needed

    • Oil to fry

    Instructions
     

    • Heat the oil in a frying pan over medium high heat.
    • Frying pan should have at least 1 ½ 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 vegetables are fried in low heat they will be very oily.
    • Fry the potatoes till they are cooked through, turn the potatoes 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.
    • Test the oil again with a piece of eggplant. Fry the eggplant pieces same way.
    • In a small bowl, mix the shredded ginger, green pepper, coriander powder, paprika, turmeric, and 2 tablespoons of water to make a paste.
    • Heat the 1 tablespoon of 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 the spice mixture and stir-fry for a minute until you see the oil start to separate from the spice mixture.
    • Add chopped tomatoes stir-fry for a minute.
    • Add fried potatoes and eggplant mix it gently, let it simmer for three to four minute on medium low heat.
    • Subji should be not very dry if needed add three to four spoons of water.
    • Turn off the heat and add chopped cilantro mix it well.
    • Left over makes great sandwiches
    Keyword Aloo, Baingan, Brinjal, Eggplant, Gluten Free, Potato, Spicy, Subji, Vegan, Vegetable
    Tried this recipe?Let us know how it was!
  • Papdi (papri) Chaat

    Papdi (papri) Chaat

    Papdi Chaat

    Papdi Chaat

    Papdi (papri) Chaat is my kind of food and there are so many kinds of chaat. Chaat is a popular street food all over India. Chaat is basically different varieties of snacks served with tamarind or hari (cilantro) chutney or with hot spice mix. The definition of chaat literally is "to taste".
    Recipe serves 4 to 6
    3 from 2 votes
    Print Recipe Pin Recipe
    Course Appetizer, Snack
    Cuisine Indian

    Ingredients
      

    for Papdi:

    • 1 cup all purpose flour maida or plain flour
    • ¼ cup semolina flour sooji
    • 2 Tbsp oil
    • ½ tsp salt
    • ⅓ cup lukewarm water Approximately, use as needed

    To garnish the papdi:

    • 1 small boiled potato peeled and sliced into thin rounds (about the thickness of a quarter or 1/16″)
    • ¼ cup boiled or canned chickpeas rinsed and drained
    • 1 cup plain yogurt
    • ½ tsp salt Approximately
    • ½ tsp roasted cumin seed powder bhuna jeera
    • ¼ tsp red chili powder
    • 2 Tbsp hari cilantro chutney
    • 2 Tbsp tamarind chutney

    Instructions
     

    Making Papdi:

    • Mix the flour, sooji, salt, and oil in a bowl. Add water to the mixture a little at a time, kneading to form firm dough.
    • Cover the dough and set aside for 15 minutes or more.
    • Divide the dough into about 3 equal parts.
    • Roll one section of the dough to eight inches in diameter, fairly thin ­– about thickness of dime. Do the same with the remaining two parts.
    • Prick the rolled dough firmly every quarter-inch or so with a fork to keep the papdi from puffing while frying. Using a sharp knife, cut the rolls into 1½-inch squares.
    • Heat the oil in about one inch of oil in a frying pan over medium heat. To test, drop a small piece of dough in the oil. The dough should sizzle but come up to the surface slowly. If the dough rises
    • immediately, let the oil cool slightly and try again.
    • Place just enough papdi to cover the oil in the frying pan in a single layer. Don’t crowd them.
    • Fry the papdi until both sides are a light golden brown.
    • Remove cooked papdi with a slotted or mesh spoon and transfer to a plate. Continue cooking the remaining papdi in batches.
    • After the papdi cool to room temperature they should be crisp.
    • Papdi can be stored in airtight container for 1 month.

    Making the Garnish

    • Mash the chickpeas lightly and mix with hari (cilantro) chutney to your taste. Keep aside.
    • Put the yogurt into a bowl and whisk until smooth. Add a little milk as needed to consistency of pancake batter. Add salt to taste. Set aside
    • Arrange the papdi on a large plate.
    • Place a slice of potato on top of each papdi (does not need to be the exact size). Place ½ teaspoon of the chickpea mixture over each potatoa slice.
    • Drizzle yogurt over each papdi.
    • Sprinkle roasted cumin powder, and red chili to your taste.
    • Finish the papdi chat by drizzling with tamarind chutney.

    Notes

    To make round papdi, divide the dough in about 30 equal parts and roll them individually into 2½-inch rounds. Prick with a fork in four to five places.
    Keyword Aloo, Chaat, chat, Potato, Snack, Sooji, Spicy, Yogurt
    Tried this recipe?Let us know how it was!

    Recipe for Papdi Chat

    Papdi Chaat, a popular street food delicacy, combines crispy papdi with a tantalizing mix of appetizers and chaat elements, creating a flavorful explosion that delights the taste buds. Papdi chat is a delightful Indian street food snack that tantalizes the taste buds with its crispy papdis, tangy chutneys, yogurt, and assorted toppings. This papdi chat recipe promises to deliver an explosion of flavors in every bite, making it a perfect choice for parties, gatherings, or simply as a savory indulgence.

    How to Make Papdi Chat

    To create this mouthwatering delicacy, start by preparing the papdis, the essential base of the dish. Combine all-purpose flour, semolina, carom seeds, and salt in a mixing bowl. Knead the ingredients into a firm dough, adding water gradually. Roll out the dough thinly and cut it into small rounds. Prick the rounds with a fork and deep fry until golden brown and crispy. Drain excess oil and set aside.

    Next, prepare the tangy tamarind chutney by simmering tamarind pulp, dates, jaggery, and spices until thickened. Strain the mixture to remove any solids, resulting in a smooth, flavorful chutney. Similarly, whip up a refreshing mint chutney by blending mint leaves, coriander, green chilies, and yogurt into a smooth paste.

    Now, assemble the papdi chat by arranging the crispy papdis on a serving plate. Drizzle generous amounts of both chutneys over the papdis, followed by spoonfuls of beaten yogurt. Sprinkle chaat masala, roasted cumin powder, and red chili powder for an extra kick of flavor. Top it off with tomatoes, and fresh coriander leaves.

    Serve the papdi chat immediately, allowing everyone to enjoy the perfect blend of textures and tastes.

    Tips for Making Papdi Chat

    Crispy Papdis: Ensure the papdis are rolled out thinly and fried until crisp to achieve the perfect texture.

    Chutney Consistency: Adjust the consistency of the chutneys by adding water gradually while cooking to achieve the desired thickness.

    Topping Variation: Experiment with different toppings such as boiled potatoes, chickpeas, or sev to add more depth to the flavor profile.

    Spice Level: Adjust the amount of green chilies and red chili powder according to your preference for spice.

    Variations of Papdi Chat

    Dahi Papdi Chat: For a creamier variation, substitute beaten yogurt with thick, creamy yogurt or hung curd.

    Healthy Twist: Replace fried papdis with baked or air-fried versions for a healthier alternative.

    Fusion Flavors: Experiment with fusion flavors by incorporating ingredients like avocado, salsa, or shredded cheese for a unique twist on the traditional recipe.

    Benefits of Papdi Chat

    Rich in Flavors: Papdi chat combines a variety of flavors, textures, and spices, making it a truly indulgent treat for the taste buds.

    Nutrient-Rich Ingredients: Ingredients like yogurt, chickpeas, and fresh vegetables provide essential nutrients like protein, fiber, vitamins, and minerals.

    Cultural Experience: Enjoying papdi chat offers a cultural experience, allowing you to savor the vibrant street food culture of India.

    FAQs (Frequently Asked Questions)

    Q: Can I prepare the papdis ahead of time?

    A: Yes, you can prepare the papdis in advance and store them in an airtight container once cooled to maintain their crispiness.

    Q: Can I make the chutneys ahead of time?

    A: Absolutely, both tamarind and mint chutneys can be prepared in advance and stored in the refrigerator for several days.

    Q: Can I make papdi chat without yogurt?

    A: Yes, you can omit yogurt or use a dairy-free alternative like coconut yogurt for a vegan version of the dish.

    Papdi chat is a versatile and beloved snack that never fails to impress with its burst of flavors and textures. Whether enjoyed as an appetizer, a snack, or a light meal, this recipe promises to be a crowd-pleaser at any gathering or occasion. So, gather your ingredients and embark on a culinary journey to recreate this iconic Indian street food delight in your own kitchen!

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Rasgulla, Gobi (Cauliflower) Manchurian, Aloo Tikki (Potato Patties), Malai Kofta, Palak (Spinach) Paneer. 

  • Boondi (bundi) Ladoo

    Boondi (bundi) Ladoo

     

    Boondi Ladoo

    Boondi Ladoo

    Boondi Ladoo is a popular mouthwatering dessert and must to have at all special occasions all over India. Boondis are very small, round deep-fried balls that have been soaked in fragrant sugar syrup. After soaking, the syrup is drained, and the syrup infused boondi are formed into balls (ladoos). It is a popular sweet delicacy made during festivals like Diwali or Holi.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup besan gram flour
    • 1/2 cup water use as needed, to make batter
    • 1-1/2 cup sugar
    • 1 cup water for syrup
    • 6 green cardamom pods ilachai
    • 1 tbsp sliced almonds

    Oil to fry

    Perforated Spoon, Skimmer, or Ladle: to make Boondi

    The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn.

    Instructions
     

    • Crack open the cardamom pods and remove the seeds. Crush the seeds and keep 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 on the candy thermometer.
    • Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
    • Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil. Tip: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying the
    • Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes without spilling over the edge of the skimmer. Tip: if you hold the skimmer higher than 11/2 inches above the oil boondi will not be round.
    • The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
    • Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
    • Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
    • Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
    • When finished frying the boondi, let them soak in the syrup for few minutes. Add the crushed cardamom seeds and sliced almonds to the syrup. Now drain off the excess syrup.
    • If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
    • To make the ladoos, scoop up some of the boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball about the size of a golf ball. As you are squeezing some of the syrup will come out. You can make the ladoo larger or smaller if you have a preference.
    • As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
    • As the Ladoos cool to room temperature they will become firm but they should still be moist.

    Notes

    Shelf Life
    Ladoos will keep at room temperature in a covered container for up to 10 days and for one month in the refrigerator.
    Tips
    If the syrup is not of the right temperature, you will not be able to form the ladoos.
    If the boondis cool down to room temperature before being shaped into balls, the sugar will crystallize.
    If you are not able to make ladoos, don’t worry. You can still enjoy them as “meethi boondi” or sweet boondi.
    *If you like the boondi for raita or making some other salty snack don’t add to the syrup.
    Keyword Festival Special, Kid Friendly, Popular Dessert
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  • Besan Ka Ladoo

    Besan Ka Ladoo

    Basen Ladoo

    Besan Ka Ladoo

    Besan ladoos are rich, sweet dessert–snack made from gently roasted gram flour (besan). Ladoos can be served any time of the day. Traditionally in Indian households ladoos and burfis are served as cookies and chocolate during festive seasons like Navratri, Diwali, Holi.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 9 people

    Ingredients
      

    • 1-1/2 cupa besan gram flour
    • 2 tbsp fine sooji samolina
    • 1/2 cup unsalted melted butter ghee
    • 3/4 cup sugar
    • 4 tbsp sliced almonds badam
    • 1/4 tsp coarsely grounded cardamom seeds ilachi

    For Garnishing

    • 1 tbsp unsalted melted butter ghee
    • 1 tbsp sliced pistachios

    Instructions
     

    • Put the besan (gram flour), sooji, and melted butter in a large frying pan and mix.
    • Turn the stove on to medium heat and begin to roast the basen mixture until basen becomes light golden brown in color. Stir the mixture continuously with a spatula to prevent burning. Cooking on high heat will not allow the mixture to fully cook.
    • When the color has changed you will also start to smell the sweetness of roasted besan. This should take about 7 to 10 minutes. Remove the pan from the heat and let the basen cool to a warm temperature. don’t let it become to room temperature.
    • While the mixture is warm add and mix cardamom seeds, almonds, and sugar.
    • To make the ladoos, take about 2 tablespoons of warm basen mixture into your palm. Gently press the mixture between your palms to form a smooth, round ball. The ladoos are usually about the size of a ping-pong ball, but you can adjust the as you prefer.
    • When you have finished making all of the ladoos, take one ladoo at a time and dip the ladoo a quarter inch into melted butter or ghee. Then lightly touch the part of the ladoo with the butter into the sliced pistachios just enough so some pistachios stick to the ladoo.
    • Put ladoos back on the plate with the pistachio side facing the top.
    • Leave the ladoos on a plate to cool to room temperature before putting into a covered container. The ladoos can be stored in an airtight container for 2 to 3 weeks.
    Tried this recipe?Let us know how it was!
  • Green Beans and Peas

    Green Beans and Peas

    Green Beans and Peas

    Green Beans and Peas

    Green beans and peas is healthy side dish with mild spices, which nicely compliments kadhi or any dal.
    Serves 4 to 6
    5 from 1 vote
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    Course Side Dish
    Cuisine Indian

    Ingredients
      

    • 4 cup French cut green beans or 16 oz frozen
    • 2 cup green peas or 6 oz frozen
    • 2 Tbsp oil
    • Pinch asafetida hing
    • 2 tsp cumin seed jeera
    • 5 red chilies lal mirch
    • 2 Tbsp washed urad dal
    • 2 tsp coriander powder dhania
    • ½ tsp turmeric haldi
    • 1 tsp salt adjust to taste
    • 1 Tbsp lemon juice adjust to taste

    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.
    • When the cumin seeds crack, add hing, red chilies and urad dal.
    • Stir-fry for half a minute, stop if the urad dal changes color.
    • Add green beans and peas, mix it well, and cover the pan. Turn down the heat to medium.
    • Let it cook for five to six minutes until the peas and beans are lightly tender. Do stir once in between.
    • Remove the cover and add the coriander powder, salt, and turmeric.
    • Let beans and peas cook without cover to allow the water to evaporate, this way the beans don’t become mushy. Stir the beans occasionally. Beans and peas should be lightly moist.
    • After turning of the heat add lemon juice.

    Notes

    Suggestions
    • Urad dal can be replaced with washed moong or chana dal.
    • Use as a filling to grilled sandwiches.
    Keyword beans, curry, Dal, Gluten Free, Green, Khadi, lentils, peas, Vegan
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  • Malai Kofta

    Malai Kofta

    Malai Kofta

    Malai Kofta, Aloo Paneer Kofta

    Malai kofta is a delicious and rich main course dish. Paneer dumplings with rich cream gravy. One of the popular paneer dishes for any special occasion. Serve with naan, roti or over the plain rice.
    4.50 from 2 votes
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    Prep Time 10 minutes
    Cook Time 40 minutes
    boiling potatoes and making paneer 30 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Kofta

    • 1 cup boiled mash potatoes
    • 1 cup mash paneer
    • 2 tbsp finely chopped cilantro hara dhania
    • 1/2 tsp cumin seeds jeera
    • 1/4 tsp salt
    • 1 chopped green chili

    For Batter

    • 2 tbsp all-purpose flour maida, plain flour
    • 4 tbsp water, approx,

    Also need oil to fry

    Gravy

    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 medium tomato
    • 1 tbsp shredded ginger
    • 1 green chili
    • 1 tbsp coriander powder dhania
    • 1/2 tsp turmerick haldi
    • 1/4 tsp red chili powder
    • 1 tsp all- purpose flour maida, plain flour
    • 1/4 cup cream
    • 1/2 tsp salt
    • 1/4 tsp garam masala
    • 2 tbsp finely chopped cilantro hara dhania

    Instructions
     

    Making Kofta

    • Mix all the ingredients together for kofta, With oiled hands, divide the mixture into 14 to 16 equal parts. Make them in round balls.
    • Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
    • 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, just put one small piece of mix in the oil, it should come up right away but not change color.
    • Dip the paneer balls in the batter one at a time and slowly drop into the frying pan. Turn them occasionally. Fry koftas until golden-brown all around.

    Gravy

    • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer mild take the seeds out of green chili before blending.
    • Mix cream and flour and keep aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add the hing and cumin seeds.
    • Add the tomato puree, coriander powder, turmeric, red chili powder and cook for about 4 minutes on medium heat. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
    • Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
    • Add the garam masala, salt and cilantro. Let it cook for another minute.
    • Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.

    Notes

    Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.
    Serve Kofta, over plain rice, with Naan, Roti 
    Tried this recipe?Let us know how it was!

    How to Make Malai Kofta by Manjula’s Kitchen 

    Malai Kofta is a delectable party recipe featuring paneer dumplings bathed in a sumptuous, creamy gravy. This popular paneer-based dish is renowned for its rich flavors, making it an excellent choice for special occasions. The dish showcases the indulgence of paneer dumplings immersed in a luscious cream gravy, creating a culinary masterpiece that’s sure to elevate any celebration or special event.

    Crafting the Kofta Mixture:

    Aromatic Fusion: To embark on the creation of delectable koftas, begin by skillfully combining all the necessary ingredients. This includes aromatic spices and paneer, which will be the foundation for the flavorful kofta mixture.

    Meticulous Shaping: Lightly oil your hands to prevent sticking. Divide the well-combined mixture into 14 to 16 equal portions. With meticulous care, shape each portion into a round and enticing ball. This ensures that each vegetarian malai kofta is infused with a harmonious blend of spices, promising a delightful culinary experience.

    Protective Batter: To elevate the malai kofta recipe, create a smooth batter using flour and water. This batter will act as a protective and crispy layer around each kofta during frying.

    Precise Frying: In a well-heated pan containing at least 1 inch of oil, carefully dip the paneer balls into the batter, ensuring complete coverage. To gauge the oil’s readiness, test it with a small piece of the batter mixture. If it swiftly ascends to the surface without browning, the oil is at the perfect temperature. Fry the coated koftas diligently, turning them intermittently. This allows the koftas to absorb the flavors of the hot oil, creating a desirable crisp exterior that complements the creamy texture within. The frying process ensures that every vegetarian malai kofta is a delightful balance of crunch and tenderness.

    Malai Kofta Recipe: 

    Tempering the Base: Begin the malai kofta gravy by heating oil in a saucepan. Add a single cumin seed and observe its immediate crackling response. This initial step, known as tempering, infuses the curry base with layers of aromatic complexity through the introduction of hing (optional) and cumin seeds.

    Introducing the Tomato Puree: Once the tempering is complete, introduce the vibrant tomato puree to the sizzling oil. Accompany the puree with an array of ground spices such as coriander powder, turmeric, and red chili powder. Allow this harmonious blend to simmer for approximately 4 minutes on medium heat. As the mixture dances in the pan, coax the tomatoes to release their natural oils, concentrating the flavors for a delectable malai kofta curry.

    Enhancing the Opulence: To elevate the richness of the malai kofta gravy, seamlessly integrate the previously prepared cream and flour mixture. Infuse this indulgent blend with salt and a cup of water. Allow the mixture to simmer and thicken over a medium flame. This step ensures that the malai kofta curry achieves a luxurious consistency, enveloping each kofta in a velvety embrace.

    Finalizing the Symphony: As the recipe for malai kofta curry nears its culmination, sprinkle in the aromatic garam masala. Adjust the salt to achieve perfect taste balance. Garnish with a handful of fresh cilantro for a touch of vibrancy. Allow these final touches to meld in the heat, creating the hallmark flavor profile of an exceptional malai kofta. This concluding step brings the malai kofta curry to a harmonious and flavorful completion.

    If you liked this Recipe you must also try: Aloo Dum, Chhole Palak, Cabbage Kofta, Kadhi Pakora & Potato Curry with Yogurt Gravy

    What is Malai Kofta?

    Malai Kofta is a popular Indian dish featuring melt-in-your-mouth paneer dumplings bathed in a rich and creamy gravy. It’s a showstopper perfect for special occasions or a delicious weeknight meal.

    Is Malai Kofta difficult to make?

    While it has several steps, each step is straightforward. With careful planning and these handy tips, you can create restaurant-quality Malai Kofta at home.

    How long does it take to make Malai Kofta?

    The total preparation and cooking time can vary depending on your speed, but generally allow for around 50 min.

    What are some good side dishes for Malai Kofta?

    Malai Kofta pairs beautifully with fluffy basmati rice, soft naan bread, or flavorful jeera rice.

    Can I use store-bought paneer?

    Absolutely! Look for fresh paneer in the refrigerated section of your grocery store.

    What if I don’t have green chilies?

    You can omit them entirely for a milder dish. To retain a hint of spice, use red chili powder to adjust the spice level.

    What kind of cream should I use?

    Heavy cream or whipping cream will create the richest gravy. However, you can substitute full-fat yogurt or even low-fat cream for a lighter option.

    Can I use a different nut instead of cashews?

    Absolutely! Almonds, pistachios, or even a combination of nuts can add a delightful textural variation.

  • Turmeric (haldi)

    Turmeric (haldi)

    Turmeric is an ancient spice, a native of south east asia, commonly used in curries, dyes, and as a condiment. It is still used in rituals of the hindu religion. Turmeric is a mild digestive. An ointment base on the spice is used as an antiseptic. Turmeric water is an asian cosmetic applied to impart a golden glow to the complexion. Turmeric is splendid against skin diseases.

  • Tamarind (imli)

    Tamarind (imli)

    Tamarind’s acidic, juicy pulp is used to flavor a variety of foods. It is used as a souring agent in indian lentil dishes, curries and chutneys, where its flavor is more authentic than vinegar or lemon juice. Tamarind is considered a mild laxative and digestive.