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  • Sweet Saffron Rice

    Sweet Saffron Rice

    Sweet Saffron Rice

    Sweet Saffron Rice

    The look and smell of saffron rice is delicious and tempting. It makes a perfect dessert for lunch or any kind of get together. You can serve this dish cold or warm.
    Serves 4 to 6.
    3.50 from 2 votes
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 cup basmati rice or long grain rice
    • 2 Tbsp clarified butter ghee
    • 1 ¾ cup water
    • 2 Tbsp milk
    • ½ cup sugar
    • 1 piece of cinnamon stick dalchini
    • ¼ tsp saffron threads kaser
    • 4 whole cloves laung
    • ½ tsp cardamom seeds coarsely crushed, ilachi
    • Pinch of salt
    • 3 Tbsp pistachios and almonds sliced or crushed, pista, badam
    • 1 Tbsp raisins kishmish

    Instructions
     

    • Dry roast the almonds, pistachios and raisins in a pan on medium heat until the raisins puff and the nuts slightly change color. Set aside.
    • Put the rice, water, cinnamom stick, and salt in a sauce pan over medium high heat.
    • When the rice comes to boil, reduce the heat to low and cover.
    • Let the rice cook for about 15 minutes, or until the water has evaporated.
    • While rice is cooking, in a separate saucepan combine milk, butter, sugar, saffron, cloves and cardamom and bring to boil on medium heat, stir until the sugar has dissolved. Remove from the heat and set aside.
    • Add the nuts mixture and sugar syrup over the rice. Fold gently into the rice with a spoon gently to avoid mashing the rice.
    • Put the cover back over the rice and turn the heat on to very low. Let the rice simmer for 3 to 4 minutes. Turn the heat off and leave it covered for another few minutes before serving.
    Keyword Gluten Free, Rice, saffron, Sweet
    Tried this recipe?Let us know how it was!

    Savor the Aromatic Bliss: Sweet Saffron Rice – A Delightful Indian Treat

    Sweet saffron rice is a delectable, gluten free and aromatic dessert that originates from Indian cuisine. It features fragrant basmati rice cooked with saffron-infused syrup and a blend of spices, resulting in a rich and flavorful dessert or sweet treat. The saffron lends a vibrant golden hue and a distinct floral flavor to the dish, while the nuts and dried fruits add texture and depth. This delightful dessert is often served on special occasions, festivals, or as a comforting indulgence any time of the day.

    1. Nutty Roasting: Enhancing Flavor for Sweet Saffron Rice

    Begin your journey of crafting sweet saffron rice by imparting a rich nuttiness to the dish. In a pan over medium heat, dry roast the almonds, pistachios, and raisins until the raisins puff and the nuts undergo a slight color change. This step not only intensifies the flavors of the nuts but also adds a delightful crunch and texture to your saffron sweet rice, elevating its overall appeal.

    2. Indian Sweet Rice Recipe: Setting the Stage for Saffron Sweetness

    In a saucepan, combine rice, water, a cinnamon stick, and a pinch of salt over medium-high heat. As the ingredients come to a gentle boil, prepare the canvas for the infusion of saffron’s golden hue and aromatic essence into your Indian sweet rice recipe.

    3. Simmering Brilliance: Cooking the Rice to Perfection

    Once the rice mixture reaches a boil, reduce the heat to low and cover the saucepan. Allow the rice to simmer for approximately 15 minutes or until the water has evaporated, ensuring each grain is cooked to perfection. This crucial step lays the foundation for the sumptuous texture and delightful flavor profile of your saffron rice Indian delicacy.

    4. Saffron Infusion: Creating the Signature Sweetness

    While the rice undergoes its transformation, prepare the decadent saffron-infused syrup in a separate saucepan. Combine milk, butter, sugar, saffron strands, cloves, and cardamom over medium heat, stirring until the sugar dissolves and the aromatic spices release their essence. This fragrant mixture sets the stage for the indulgent sweetness that defines your kesar rice experience.

    5. Harmonious Fusion: Merging Nutty Goodness and Sweetness

    Once the rice and saffron syrup are ready, it’s time to bring together the elements of your sweet saffron rice. Gently fold the roasted nuts mixture and the fragrant saffron syrup into the cooked rice, using a spoon to ensure even distribution without mashing the grains. This harmonious fusion of flavors and textures creates a symphony of taste in every bite of your Indian sweet rice recipe.

    6. Final Simmer: Infusing Depth of Flavor

    Cover the saucepan once more and allow the saffron sweet rice to simmer over very low heat for an additional 3 to 4 minutes. This final step ensures that the flavors meld together seamlessly, infusing every grain of rice with the richness of saffron and the nutty crunch of almonds and pistachios.

    7. Culinary Crescendo: Serving Sweet Saffron Rice in All its Glory

    Turn off the heat and let the sweet saffron rice rest, covered, for a few more minutes before serving. This brief interlude allows the flavors to further develop, culminating in a dish that’s not just a treat for the taste buds but a celebration of the vibrant culinary heritage of India. Enjoy your saffron rice Indian delicacy or kesar rice as a delightful dessert or a comforting indulgence any time of the day.

    If you loved this indian sweet rice recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice. 

  • Cabbage Pizza

    Cabbage Pizza

    Cabbage Pizza

    Cabbage Pizza

    Cabbage Pizza is a nice twist to traditional pizza with touch of Indian spices as a fusion. Makes 2 medium pizzas. Pizzas are generally a favorite snack of all and is a nice appetizer
    5 from 1 vote
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    Course Main Course
    Cuisine Fusion, Indian
    Servings 2 Medium Pizza

    Ingredients
      

    for the Dough:

    • 2 ¾ cup All Purpose flour Plain flour or Maida
    • 1 cup lukewarm water
    • 1 Tbsp dry active yeast
    • 3 Tbsp olive oil
    • 1 tsp salt
    • ½ tsp sugar

    for the White Sauce:

    • 2 Tbsp olive oil
    • 2 ½ Tbsp All Purpose flour Plain flour or Maida
    • ¾ cup milk
    • 1 tsp salt
    • ½ tsp black pepper

    for Cabbage Topping:

    • 3 cup sliced cabbage
    • ½ thinly sliced red bell pepper
    • 2 Tbsp chopped cilantro Green coriander
    • 2 chopped green chilies

    Instructions
     

    Making the Dough:

    • Dissolve yeast in lukewarm water and let it sit for about 20 minutes or until the yeast becomes frothy.
    • Add sugar, salt and oil to the flour and mix well.
    • Add the yeast water and make into a dough. The dough should be soft and a little sticky. Add more water if needed.
    • Cover the dough and let it sit for about four hours. The dough should be double in volume.
    • Knead the dough well using a little dry flour.

    Making White Sauce:

    • Heat the oil in a small heavy saucepan over low-medium heat.
    • Add the flour and cook until the flour changes into a light brown color.
    • Slowly add the milk, stirring constantly. Continue cooking slowly until it is smooth and thick. Add the salt and black pepper.
    • Making Cabbage Topping:
    • Mix the cabbage, bell pepper, cilantro, and green chilies with the white sauce.

    Making the Pizza:

    • Pre-heat the oven to 500 degrees, placing a pizza stone inside for about 30 minutes so the pizza stone will be hot.
    • Divide the dough in to two equal parts and roll into two 8 inch diameter pizzas.
    • Place over greased cookie sheets. Put about a half teaspoon of olive oil over the pizza. Evenly spread the cabbage mixture onto the pizza.
    • Slide the cookie sheet on the pizza stone and let it cook for about five minutes.
    • To make a crispy pizza crust, remove the pizza from the cookie sheet and place over the pizza stone.
    • Let it cook for about 7 minutes, or until the edges are golden-brown.
    Keyword Cabbage, Cheeseless, Flour, Fusion, Maida, Pizza
    Tried this recipe?Let us know how it was!
  • Tamarind Chutney

    Tamarind Chutney

    Homemade Tamarind Chutney served in a bowl

    Tamarind Chutney, Tamarind Sauce

    This exotic sweet and sour chutney is a zesty condiment. This chutney can be called the ketchup of the east and goes best with all kinds of indian snacks, be it pakoras to other snack munchies.
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Side Dish
    Cuisine Indian
    Servings 20 people

    Ingredients
      

    • 1/2 lm tamarind seeded imle
    • 2-1/2 cup sugar
    • 2 cups boiling water
    • 1-1/2 tbsp roasted ground cumin seeds
    • 1 tbsp salt
    • 1 tsp black salt
    • 1 tsp red chili powder
    • 1 tsp ground black pepper
    • 1/2 tsp ginger powder

    Instructions
     

    • Break the tamarind into small pieces and soak in boiling water for one hour.
    • Mash it into a pulp and strain, pressing the tamarind into the strainer to remove all the pulp. Add sugar to the pulp. Mix well. Add the remaining ingredients. Mix and taste. Add more sugar, salt or pepper as needed.

    Notes

    Notes
    Chutney can be refrigerated for two to three months.
    Serving Suggestions
    Tamarind chutney is delicious with samosas, pakoras, drizzled over dahi vadas,  or any kind of chat.
    It is also delicious as a dipping sauce for French fries and as a spread over crackers.
    Try drizzling over rice to add a unique flavor to plain rice.
    Variations
    To use as a dip, thicker chutney is ideal. To use as a topping, add water to make the chutney thinner.
    Add water and ice cubes to serve as a cool spicy drink.
    Add equal parts yogurt and chutney to make a dipping sauce.
    Keyword Hot And Spicy, Popular Condiment, Sweet And Sour Sauce
    Tried this recipe?Let us know how it was!

    Tamarind Chutney Recipe: 

    Tamarind Chutney, also known as Imli Chutney, is a sweet and tangy condiment widely used in Indian cuisine. This versatile chutney adds a burst of flavor to a variety of dishes, from savory snacks to appetizers to main courses. 

    Why Tamarind Chutney is so popular:

    • Rich Flavor Profile: Tamarind Chutney is prized for its unique combination of sweet, tangy, and slightly sour flavors. The tartness of tamarind is balanced with sweetness from jaggery or sugar, creating a harmonious blend of tastes that enhances the overall flavor of any dish.
    • Versatile Usage: Tamarind Chutney is incredibly versatile and can be used in various ways. It’s commonly served as a dipping sauce for snacks like samosas be it or pakoras like Spinach Potato Pakora, Cabbage Pakora or Palak Pakora, and Chaat. Its tangy-sweet flavor adds depth and complexity to both savory and sweet dishes.
    • Digestive Properties: Tamarind is known for its digestive properties and is often used in traditional medicine to aid digestion and relieve gastrointestinal issues. Tamarind Chutney, with its natural acidity, can help stimulate digestion and alleviate discomfort after a heavy meal.
    • Easy to Prepare: Making Tamarind Chutney at home is simple and requires only a few basic ingredients. With minimal effort, you can whip up a batch of this flavorful condiment to elevate your favorite dishes and impress your guests.

    Variations of Chutney:

    • Hari Cilantro Chutney: Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks.
    • Date And Raisin Chutney: Date and Raisin chutney! This exotic sweet and sour chutney is mildly spiced, this will complement any meal. This recipe is quick and easy to make.
    • Methi Chutney: Methi Chutney is a popular North Indian condiment. Methi Chutney is packed with flavors, sourness from mango, sweetness from raisins; some bitterness from fenugreek, mixed with spices it has a very unique taste. 
    • Tomato Chutney: Tomato Chutney with freshly grated ginger for a warming and aromatic flavor. It adds a spicy and pungent kick to the chutney, making it ideal for pairing with rich and hearty dishes like kebabs and curries.

    Tips for Making Perfect Tamarind Chutney:

    • Soak Tamarind Properly: Start by soaking tamarind pulp in warm water to soften it before extracting the pulp. This helps to release the natural flavors and acids from the tamarind, resulting in a more flavorful chutney.
    • Adjust Sweetness and Tanginess: Taste the Tamarind Chutney as you go and adjust the sweetness and tanginess according to your preference. Add more jaggery or sugar for a sweeter chutney, or increase the amount of tamarind pulp for a tangier flavor.
    • Strain for Smooth Texture: For a smooth and silky texture, strain the Tamarind Chutney after cooking to remove any fibrous or gritty particles. This ensures a velvety consistency and enhances the overall eating experience.
    • Store Properly: Store Tamarind Chutney in an airtight container in the refrigerator for up to a month. It can also be frozen for longer storage. Allow it to thaw before using and adjust the consistency with a little water if needed.

    FAQs about Tamarind Chutney:

    Is Tamarind Chutney gluten-free? 

    Yes, Tamarind Chutney is naturally gluten-free as it’s made with tamarind pulp, sugar or jaggery, and spices, which are all gluten-free ingredients. It’s safe for individuals with gluten intolerance or celiac disease to consume.

    Can I make Tamarind Chutney without sugar?

    Yes, you can make Tamarind Chutney without sugar by using alternatives like jaggery, honey, or maple syrup. Adjust the amount of sweetener according to your taste preferences and dietary restrictions.

    How long does Tamarind Chutney last? 

    Tamarind Chutney can be stored in the refrigerator for up to a month in an airtight container. If properly stored, it can last even longer. However, always check for signs of spoilage before consuming.

    What can I serve with Tamarind Chutney? 

    Tamarind Chutney pairs well with a variety of dishes, including samosas, pakoras, chaat, grilled meats, and rice dishes. It adds a tangy-sweet flavor and enhances the overall taste of the dish.

    In conclusion, Tamarind Chutney is a delightful and versatile condiment that adds a burst of flavor to a wide range of dishes. Whether enjoyed as a dipping sauce for snacks or as a condiment for main courses, its tangy-sweet taste and aromatic spices are sure to tantalize your taste buds and elevate your dining experience. So why not try making a batch of homemade Tamarind Chutney and discover the joy of this beloved Indian condiment?

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

  • Butter Paneer Masala

    Butter Paneer Masala

    Butter Paneer Masala

    Butter Paneer Masala

    Butter Paneer Masala is a rich entre made with Indian cheese and a creamy sauce. This dish is tasty when served over white rice or with Naan or Tandoori Roti.
    4.25 from 4 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 lb paneer cubed in byte size
    • 2 medium tomatoes
    • 1 green chili
    • 1/4 inch ginger
    • 1/2 cup green peas
    • 1/2 cup yogurt, whipped curd, dahi
    • 2 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp coriander powder dhania
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 2 bay leaves tajpat
    • 1 tsp salt
    • 1/2 tsp garam masala
    • 1 tsp corn starch
    • 1 tsp sugar, optional
    • 2 tbsp cilantro finely chopped hara dhania

    Instructions
     

    • Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color. Set aside.
    • Blend tomatoes, green chilly and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready. Add hing and cumin seeds.
    • After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chili powder and bay leaves. Cook for about 4 minutes on medium heat. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
    • Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
    • To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
    • Add the green peas and paneer. Let it cook for a few minutes until the peas are tender.
    • Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

    Notes

    Variations
    You can substitute the yogurt with heavy cream for a richer flavor.
    1 tablespoon of fresh or dried methi leaves (Fenugreek leaves) can be added at the end.
    Add in the yogurt powder of 4 to 5 cashews to make it creamier.
    This gravy can be used in any combination of vegetables you desire.
    This recipe is only a method – feel free to be creative and experiment!
    Keyword Kid Friendly, Paneer Dish, Party Food
    Tried this recipe?Let us know how it was!

    How to Make Butter Paneer at Home – Manjula’s Kitchen 

    Butter Paneer Masala, also known as Paneer Butter Masala, is a timeless Gluten vegetable curry-based North Indian dish celebrated for its rich, creamy texture and aromatic flavors. In this Butter Paneer Recipe, we will delve into the intricacies of crafting the perfect Butter Paneer Masala, exploring various recipes, techniques, and customizable options. Whether you are a seasoned chef or a novice in the kitchen, this recipe for butter paneer masala will empower you to master the art of creating this culinary masterpiece.

    Understanding Paneer Butter Masala: 

    Butter Paneer Masala is a vegetarian dish that centers around paneer, or Indian cottage cheese, immersed in a luscious tomato-based gravy enriched with butter and cream. The dish seamlessly blends spices, herbs, and dairy to create a harmonious symphony of flavors. Often enjoyed with naan or rice, Butter Paneer Masala is a favorite among Indian food enthusiasts worldwide.

    Recipe: How to Make Butter Masala Paneer: 

    Step 1: Deep-fry the Paneer: 

    To initiate the culinary journey, the paneer cubes are deep-fried to perfection. This step is crucial as it imparts a golden-brown color and a slight crispiness to the paneer, enhancing its overall texture.

    Step 2: Prepare Tomato Puree 

    The heart of the paneer masala recipe lies in the vibrant tomato puree. A blend of ripe tomatoes, green chilies, and ginger creates a smooth, flavorful base that serves as the canvas for the ensuing layers of spices and aromatics.

    Step 3: Tempering the Gravy 

    In a hot saucepan, a tempering process begins with the crackling of cumin seeds and the aromatic release of hing (asafoetida). The tomato puree, along with coriander powder, turmeric, red chili powder, and bay leaves, is added to create a robust foundation for the Paneer Butter Masala.

    Step 4: Introduce Yogurt 

    Whipped yogurt is then introduced into the gravy, imparting a creamy and tangy dimension to the dish. Stirring occasionally allows the yogurt to amalgamate seamlessly, contributing to the overall richness of the masala.

    Step 5: Thicken the Gravy 

    To achieve the desired consistency, a cornstarch-water mixture is incorporated into the gravy. This step ensures a velvety and well-coated texture, elevating the dining experience.

    Step 6: Add Paneer and Green Peas 

    The deep-fried paneer cubes, now infused with a golden hue, and vibrant green peas are added to the simmering gravy. This step allows the paneer to absorb the flavors of the aromatic sauce while the green peas contribute a sweet and crisp element.

    Step 7: Seasoning and Final Touches 

    The final touches involve sprinkling garam masala and fresh cilantro into the mixture, providing a burst of aromatic complexity. A hint of sugar may be added to balance the flavors if the gravy tends to lean towards the tangy side.

    Variations and Customizations: 

    Richness Enhancement: For an even more indulgent flavor, consider substituting yogurt with heavy cream. This variation introduces a luxurious creaminess that elevates the dish to a new level of decadence.

    Flavorful Twist with Methi Leaves: To add a unique and slightly bitter note, incorporate 1 tablespoon of fresh or dried methi leaves (fenugreek leaves) towards the end of the cooking process. This variation introduces a depth of flavor that complements the richness of the Butter Paneer Masala.

    Creamy Texture with Cashews: For those seeking an extra creamy consistency, include 1 tablespoon of yogurt powder or crushed cashews. This addition not only enhances the creaminess but also imparts a subtle nutty undertone to the dish.

    Versatility in Vegetable Combinations: The Butter Paneer Masala gravy is a versatile canvas that welcomes a variety of vegetables. Experiment with different combinations to suit your preferences and create a personalized version of this classic dish.

    In the end, you have learned how to make butter masala paneer which involves a meticulous balance of spices, textures, and flavors. This comprehensive how-to-make butter paneer guide has provided a detailed walkthrough of the paneer masala recipe, from deep-frying the paneer to infusing the gravy with aromatic spices. 

    Armed with this knowledge, you are now equipped to embark on this recipe for butter paneer masala in creating a perfect Butter Paneer Masala that is uniquely yours. So, don your apron, gather the ingredients, and let the aroma of this exquisite dish fill your kitchen.

    If you liked this recipe you must also try Kadai Paneer, Malai Kofta, Palak Paneer

  • Naan – Oven Baked Flat Bread

    Naan – Oven Baked Flat Bread

    Naan Bread

    Naan – Oven Baked Flat Bread

    Naan, the most popular Indian bread in the Western word. Naan can be the main attraction going to an Indian restaurant, naan directly coming from the clay oven “tandoor” taste heavenly. The texture and the earthen aroma from naan! Naan is so easy indian food recipes to just fall in love. My naan recipe uses a regular home oven and a clay pizza stone to give the naan same exposer as a clay oven.
    4.32 from 22 votes
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    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 2 cups all-purpose flour plain flour, maida
    • 1 tsp active dry yeast
    • 1 tsp salt
    • 1 tsp sugar
    • ⅛ tsp baking soda
    • 2 Tbsp oil canola, vegetable
    • 2 ½ Tbsp plain yogurt curd, dahi
    • ¾ cup lukewarm water use as needed

    Also needed

    • 1 tsp clarified butter (ghee) to butter the Naan
    • ¼ cup All Purpose flour for rolling

    Instructions
     

    • Dissolve yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
    • Add sugar, salt and baking soda to the flour and mix well.
    • Add the oil and yogurt to make crumbly dough. Add the water/yeast mixture and additional water as needed to make into firm dough. Note: The dough will soften as it rises.
    • Knead the dough until smooth. Cover the dough and keep in a warm place three to four hours, until nearly double in volume.
    • Heat the oven to 500°F with pizza stone (baking stone) approx. thirty minutes, until stone is hot. Using a baking/pizza stone will help to give the naan close to same kind of heat as a clay tandoor. Next turn the oven to high broil.
    • Knead the dough for about one minute. Divide it into six equal parts. Roll each piece of dough, into eight ovals. Dust the surface lightly with dry flour to help with the rolling.
    • Lightly wet your hands and flip the rolled naan between your palms. Place two naan on your baking/pizza stone and put it into the oven.
    • Bake the naan two at a time. The naan will take two to three minutes to cook, depending upon your oven. The baked naan should be golden brown on top.
    • Take naan out of the oven and brush lightly with clear butter or ghee.
    • Wait two to three minutes before baking the next naan to give oven a chance to regain lost heat.

    Notes

    If pizza stone is not available, use baking sheet. If using baking sheet, once the top of the naan is cooked, turn them over to cook on the other side.
    Serve naan with popular dishes like Dal Makhani,  Palak Paneer or any vegetable dish.
    Keyword Popular Indian Bread, Resturant Bread, Tandoori Naan
    Tried this recipe?Let us know how it was!

    Making Naan Bread: Homemade Naan

    Indian Naan bread is a staple of Indian cuisine, known for its soft, pillowy texture and delicious flavor. Originating from the Indian subcontinent, naan has gained popularity worldwide and is enjoyed as a versatile accompaniment to various dishes or as a standalone snack. 

    Benefits of Naan Bread:

    1. Versatility: Naan bread is incredibly versatile and can be paired with a wide range of dishes, from rich and spicy curries such as Dal Makhni, Paneer Makhni, Dal Fry or even Paneer Pasanda. Its neutral flavor and soft texture complement both savory and sweet flavors, making it a versatile choice for any meal.
    1. Soft and Fluffy Texture: Naan bread is prized for its soft, fluffy texture, achieved through a combination of leavening agents such as yeast or baking powder and the use of yogurt or milk in the dough. This texture makes naan a delightful accompaniment to curries, as it can be used to scoop up sauces and mop up flavors.
    1. Simple Ingredients: The basic ingredients for naan bread include flour, yeast or baking powder, water, yogurt or milk, salt, and sometimes a little sugar or oil. These simple ingredients result in a delicious and satisfying bread that’s easy to make at home with minimal fuss.

    Variations of Bread:

    1. Roti/Chapati: Roti is also known as chapati. Roti is Indian flat bread made with whole-wheat flour. Roti are served with a variety of cooked vegetables, lentils, and yogurt.
    1. Dal Puri: Dal Puri (fried puffed bread), which consists of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser.
    1. Kulcha: Kulcha is a soft textured flatbread; this is very popular in northern states of India. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chickpeas). 
    1. Lacha Paratha: Lachha Paratha is whole wheat layered flat bread. Lachha Paratha is a treat with any meal and can be served with any gravy base dish of your choice.

    Tips for Making Perfect Naan Bread:

    1. Knead the Dough Thoroughly: Proper kneading is essential for developing gluten in the dough, which gives naan bread its soft and stretchy texture. Knead the dough for at least 5-10 minutes until it becomes smooth and elastic.
    2. Allow Sufficient Resting Time: After kneading, allow the dough to rest for at least 1-2 hours, or until it doubles in size. This resting period allows the yeast to ferment and the flavors to develop, resulting in a light and airy naan bread.
    3. Brush with Ghee or Butter: For added flavor and richness, brush the cooked naan with melted ghee or butter as soon as it comes off the heat. This gives the naan a glossy finish and enhances its aroma and taste.

    FAQs about Naan Bread:

    Can I freeze naan bread? 

    Yes, you can freeze naan bread for later use. Allow the naan to cool completely, then wrap it tightly in plastic wrap or aluminium foil and place it in a freezer-safe bag or container. To reheat, thaw the naan in the refrigerator overnight, then warm it in a hot oven or skillet until heated through.

    Can I make naan bread without yeast?

    Yes, you can make naan bread without yeast by using baking powder or baking soda as a leavening agent. While yeast provides a more traditional flavor and texture, baking powder or baking soda can be used for a quicker and easier alternative.

    Can I make naan bread without yogurt or milk? 

    Yes, you can make vegan naan bread by using plant-based yogurt or milk alternatives such as almond milk, soy milk, or coconut milk. These alternatives provide the necessary moisture and acidity to the dough, resulting in a soft and tender naan bread

    Can I make naan bread on a stovetop? 

    Yes, naan bread can be cooked on a stovetop using a cast-iron skillet or griddle. Simply heat the skillet over medium-high heat and cook the naan for 1-2 minutes on each side, or until puffed up and golden brown.

    Naan bread is a versatile and delicious staple of Indian cuisine that’s beloved for its soft texture and delightful flavor. Whether enjoyed with a hearty curry, as a base for pizza, or as a standalone snack, naan bread never fails to satisfy. 

    With its endless variations and simple preparation, naan bread is a culinary delight that’s sure to please food enthusiasts around the world.

  • Vegetable

    Vegetable

    Vegetable Korma

    Vegetable Navratan Korma

    Vegetable Korma is a delicious combination of several vegetables in a creamy sauce and gravy. It is often served in Indian restaurants. Korma can be served with any Indian bread or rice.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2-1/2 cups chopped vegetables (cauliflower, green peas, carrot, green beans, red bell pepper)
    • 1/2 cup chopped fried paneer
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 1 green chili seeded finely chopped
    • 1 tbsp shredded ginger
    • 1 tbsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp cayenne pepper
    • 1 bay leaves
    • 1/2 tsp garam masala
    • 1/2 tsp mango powder amchoor
    • 1 cup milk
    • 1/2 tbsp corn starch

    Garnish

    • 1/2 cup seeded and chopped tomatoes
    • 2 tbsp finely chopped cilantro

    Instructions
     

    • Mix the shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper with 2 tablespoons of water and set aside.
    • Mix cornstarch with milk and set 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 asafetida and cumin seeds. After cumin seeds crack, add the bay leaves and the spice mixture. Fry for a few seconds until the spices start separating from the oil.
    • Add the cauliflower, green peas, carrot and green beans. Mix well and cover the pan. Let the vegetables cook on medium heat for about 7 to 8 minutes. The vegetables should be cooked just about half way.
    • Add the bell pepper and paneer. Mix well. Add the milk/cornstarch mixture and cook until the vegetables are tender. Add more milk if needed for more gravy.
    • Turn off the heat. Mix in the garam masala, amchoor powder and cilantro.
    • Place the vegetable korma in a serving dish and garnish with chopped tomatoes. Enjoy!

    Notes

    Substitutions and Variations
    Substitute any vegetable, for example potatoes, cabbage, corn, and mushrooms or other vegetables. Four to six vegetables are a good number to use.
    Tofu can be used instead of paneer.
    For the gravy, you may replace 1-cup milk with 3/4 cups cream for a richer texture. Blending 1/4 cup cashew nuts with 1-cup milk will also give the gravy a richer texture.
    Serving Suggestions
    Vegetable serve with Roti or your choice of bread or over the rice
    Keyword Kid Friendly, Paneer Dish, Party Food
    Tried this recipe?Let us know how it was!

    How to make Veg Navratan Korma Recipe

    Let’s dive into the preparation of this delectable Gluten free, paneer based vegetable curry dish known as Vegetable Navratan Korma. This recipe is a flavorful blend of various vegetables and aromatic spices, making it a delightful and satisfying dish. Here’s a detailed explanation of each step:

    Preparing the Spice Mixture:

    Gather and mix all the ingredients that is shredded ginger, green chili, coriander powder, turmeric, and cayenne pepper to make a vibrant and aromatic spice blend. The shredded ginger contributes a zesty warmth, while the green chili brings a hint of spiciness. The addition of 2 tablespoons of water acts as a binder, forming a cohesive paste that serves as the heart and soul of the flavor profile for our Vegetable Navratan Korma. This meticulously crafted spice blend promises to infuse each bite with a symphony of tastes, making the dish a delightful and harmonious culinary experience.

    Creating the Cornstarch and Milk Blend:

    To enhance the sumptuousness of our Navratan Korma, an essential step involves preparing a velvety cornstarch and milk blend. In a dedicated bowl, combine the smooth consistency of cornstarch with the lusciousness of milk, ensuring a thorough mix that eliminates any lumps. As the cornstarch dissolves in the milk, it creates a luxuriously thick and rich base that coats the vegetables and absorbs the myriad of spices, elevating the overall indulgence of the Navratan Korma. 

    Heating the Oil:

    Initiate the cooking process by heating a sufficient amount of oil in a sturdy saucepan over medium heat. The key to achieving the perfect foundation for our Navratan Korma lies in ensuring the oil reaches the ideal temperature. To determine this, employ a simple yet effective technique: introduce a single cumin seed into the heated oil. If the cumin seed crackles and sizzles immediately upon contact, it’s a clear indicator that the oil has attained the optimum temperature for our best Navratan Korma recipe.

    Infusing Aromatics:

    Introduce asafetida and cumin seeds into the heated oil. Once the cumin seeds crack, add bay leaves and the earlier-prepared spice mixture. Allow the spices to infuse the oil, creating a fragrant base for our veg Navratan Korma.

    Vegetable Medley:

    Add cauliflower, green peas, carrot, and green beans to the spice-infused oil. Ensure a thorough mix and cover the pan. Let the vegetables cook on medium heat for 7 to 8 minutes, achieving that perfect balance where they are halfway cooked.

    Incorporating More Vegetables:

    Introduce bell pepper and paneer into the vegetable mix. Achieve a harmonious blend of flavors by stirring in the milk/cornstarch mixture. This step is crucial for achieving the desired tenderness of the vegetables in our Navratan Korma.

    Adjusting Consistency and Flavor:

    If necessary, add more milk to achieve the desired level of gravy. Ensure that the vegetables are tender, providing a satisfying texture. This step is vital for the success of our vegetable Navratan Korma.

    Final Seasoning and Garnish:

    Turn off the heat and gently mix in garam masala, amchoor powder, and cilantro. This final touch enhances the overall flavor profile of our Veg Navratan Korma, providing a burst of aromatic goodness.

    Presentation and Enjoyment:

    Transfer the prepared Vegetable Navratan Korma into a serving dish and garnish it with chopped tomatoes. This not only adds a visual appeal but also complements the dish’s taste. Serve the Navratan Korma with Roti, your choice of bread, or over rice for a truly satisfying culinary experience.

    This detailed walkthrough ensures that you can effortlessly recreate the best Navratan Korma recipe with an array of vegetables and aromatic spices, resulting in a delightful and flavorsome dish. Enjoy the rich and creamy goodness of this classic Indian cuisine!

  • Vegetable Pakoras

    Vegetable Pakoras

    Vegetable Pakoras

    Vegetable Pakora

    Pakoras are an all-time favorite snack in India. They are perfect for a rainy day, and delicious paired with a cup of hot spicy Indian chai. Pakoras are made with a variety of vegetables dipped in a spicy besan (gram flour) batter and deep-fried. This recipe uses potatoes, cauliflower and zucchini.
    4 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 small potato, sliced thin
    • 8 cauliflower sliced
    • 1/2 zucchini, sliced thin
    • 1 cup besan gram flour
    • 3 tbsp rice flour optional
    • 1 tbsp coriander coarsely ground dhania
    • 1 tso cunin seeds jeera
    • 2 green chilies chopped
    • 2 tbsp cilantro chopped hara dhania
    • 1 tsp salt
    • 3/4 cup water, use as needed

    Instructions
     

    • Mix all the dry ingredients together: besan, rice flour, coriander powder, cumin seeds, and salt. Tip: rice flour adds to the crispness.
    • Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter).
    • Add the green chilies and cilantro. Mix well.
    • Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
    • Dip the vegetable slices into the batter one at a time, making sure each slice is completely covered by the batter. Then drop the slices slowly into oil in the frying pan.
    • Fry the pakoras in small batches, three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches.

    Notes

    Tips:  If oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be very greasy, make sure when you are putting the pakora in oil, oil should sizzle and pakora slowly float. 
    Variations:  You can use almost any vegetable when making these pakoras, such as eggplant,  cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!
    Serving Suggestions:  The vegetable pakoras are best dipped in a cilantro chutney, tamarind chutney, or sprinkled with chat masala.
    Pakoras taste best when they are served hot.
    You can make the pakoras one day in advance. Do not refrigerate. When ready to eat, place on a cookie sheet and heat in a 300°F oven.
    Leftover pakoras make good sandwiches.
    Tried this recipe?Let us know how it was!

    Crispy and Flavorful Vegetable Pakora

    Vegetable Pakora are crispy and flavorful Indian fritters made with a variety of vegetables coated in a spiced chickpea flour batter. This vegetable pakora recipe is perfect indian appetizers or even a side dish. These pakoras are quick to make and can be enjoyed with your favorite chutneys or sauces.

    The Essence of Vegetable Pakora

    The essence of vegetable pakora lies in their crispiness and the blend of spices used in the batter. A variety of vegetables can be used, making them a versatile and customizable indian snack. The chickpea flour (besan) batter is seasoned with spices such as cumin, coriander, and turmeric, adding to the rich flavor of these Indian vegetable fritters.

    Origin and Popularity

    Pakoras are a popular snack in Indian cuisine, enjoyed across the country in various forms. They are especially loved during the monsoon season, often paired with a cup of hot tea. These vegetable pakoras are a delightful way to enjoy a variety of vegetables, making them a favorite among both adults and children.

    Why You’ll Love This Recipe

    • Crispy and Delicious: The perfect combination of a crispy exterior and flavorful interior.
    • Easy to Make: Simple ingredients and quick preparation.
    • Versatile: Use your favorite vegetables to customize the pakoras.
    • Perfect for Any Occasion: Great as a snack, appetizer, or side dish.

    Variations of Vegetable Dry Recipes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious vegetable dry recipes that you might enjoy. Here are some related dishes that you might find interesting:

    Variations of Recipes from Manjula’s Kitchen reveal a treasure trove of other delicious recipes that you might enjoy. Here are some related recipes that you might find interesting:

    1. Methi Thepla: Spiced flatbreads made with fenugreek leaves, ideal for breakfast or as a snack. Recipe: 
    2. Aloo Paratha: Stuffed whole wheat flatbreads filled with a spiced potato mixture, perfect for breakfast or lunch. Recipe: 
    3. Punjabi Kadhi: A tangy yogurt-based curry with gram flour dumplings, seasoned with aromatic spices. Recipe: 
    4. Vegetable Curry: Vegetable curry in color and taste compliment any meal. This is a simple recipe but delicious and filled with flavors. Good way to incorporate a variety of vegetables in your meal.
    5. Besan Puda: Savory gram flour pancakes spiced with herbs and spices, perfect for a nutritious breakfast. Recipe: 

    Explore more delicious recipes on Manjula’s Kitchen

    Serving Suggestions

    Vegetable pakora can be enjoyed in various ways:

    • With Chutneys: Serve with mint chutney, tamarind chutney, or yogurt for a burst of flavor.
    • As a Snack: Perfect for tea-time or as an evening snack.
    • As an Appetizer: Great for parties and gatherings.
    • With Indian Meals: Pair with rice, dal, or any curry for a complete meal.

    Tips and Tricks

    To perfect your vegetable pakora recipe, consider these helpful tips:

    • Use Fresh Vegetables: Fresh vegetables provide the best texture and flavor.
    • Consistent Batter: Ensure the batter is thick enough to coat the vegetables without being too runny.
    • Hot Oil: Fry the pakoras in hot oil to ensure they are crispy and golden brown.
    • Drain Excess Oil: Place the fried pakoras on paper towels to drain any excess oil.

    FAQs

    Can I Bake Pakoras Instead of Frying? 

    Yes, you can bake pakoras in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

    How Long Do Vegetable Pakoras Last? 

    Vegetable pakoras are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on a skillet before serving.

    Is Vegetable Pakora Gluten-Free? 

    Yes, this recipe is naturally gluten-free as it is made with chickpea flour.

    Can I Add Other Vegetables? 

    Yes, you can add any of your favorite vegetables like bell peppers, spinach, or eggplant to the batter.

    What Can I Serve with Vegetable Pakora? 

    Vegetable pakoras pair well with various chutneys, yogurt, or even as a side to a main meal like rice and curry.

  • Toor Dal

    Toor Dal

    Toor Dal

    Toor Dal

    Indian recipes use several different dals (lentils) native to India. Toor dal, also known as arhar, is a popular dish as part of the main course in almost every household. Below I describe two variations, one with added vegetables and the other with seasoning only. Serves 2 to 4.
    4 from 10 votes
    Print Recipe Pin Recipe
    Course Main Course
    Cuisine Indian

    Ingredients
      

    • 1 cup toor dal
    • 4 cup water
    • 1 tsp salt
    • 1/2 tsp turmeric haldi
    • 1 Tbsp ginger finely chopped
    • 1 tsp mango powder amchoor
    • 1 tsp garam masala

    Variation 1: With Vegetable Chaunk/Seasoning

    • 2 Tbsp clear butter ghee
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 1/2 tsp red chili powder lal mirch
    • 2 bay leaves tajpat
    • Pinch of asafetida hing
    • 1 medium tomato chopped
    • 1 small zucchini chopped into 1 inch long cubes
    • 6 string beans chopped about 1 inch long

    Variation 2: Chaunk/Seasoning

    • 2 Tbsp clear butter ghee
    • 1/2 tsp cumin seed jeera
    • 1/2 tsp black mustard seed rai
    • 2 bay leaves tajpat
    • Pinch of asafetida hing
    • 4 whole red chili sabut lal mirch
    • 1/4 tsp paprika

    Instructions
     

    • Wash dal, changing water several times until the water appears clear.
    • Soak dal in 4 cups of water for 30 minutes or longer.
    • In pressure cooker add dal, water, salt, turmeric, and ginger. Cook over medium high heat.
    • When the pressure cooker starts to steam, lower the heat to medium and cook seven minutes.
    • Turn off the heat and wait until steam has stopped before opening.
    • Mix the dal well. If the dal is thick, add more boiling water to desired thickness.
    • Mix the mango powder and garam masala with a few spoons of water and add the mixture to the dal.

    Variation 1: Vegetable Chaunk/Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds.
    • After the seeds crack, add bay leaves and chili powder. Stir for a few seconds.
    • Add the vegetables. Stir and cook four to five minutes, until the vegetables are tender.
    • Combine the vegetables and the dal and mix gently.

    Variation 2: Chaunk/Seasoning

    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add hing, cumin seeds, and mustard seeds. After the seeds crack, stir for a few seconds.
    • Add bay leaves, whole red chilies, and paprika. Stir for a second, adding one tablespoon of water to prevent burning.
    • Pour in spice mix over dal.

    Notes

    Serve with steamed rice or any Indian bread.
    Keyword Arhar, beans, Chaunk, Daal, Dal, Gluten Free, lentils, Soup, Toor, Yellow Lentil
    Tried this recipe?Let us know how it was!

    How To Make Toor Dal Recipe – Manjula’s Kitchen

    Toor Dal, also known as split pigeon peas, takes centre stage in this toor dal recipe. This humble yet versatile ingredient, when treated with care and precision, transforms into a dish that transcends ordinary expectations. Follow the detailed toor dal recipe carefully to embark on a journey of how to cook toor dal that promises to tantalize your taste buds.

    1. The Prelude: Cleaning and Soaking

    We begin the toor dal recipe by washing the toor daal meticulously, changing the water several times until it runs clear. This ensures the removal of any impurities, setting the stage for a pure and flavorful dal. Allow the dal to soak in four cups of water for a minimum of 30 minutes, allowing it to absorb the moisture and soften, preparing it for the cooking process.

    2. The Pressure Cooker Overture: Infusing Flavors with Precision

    In the pressure cooker, combine the soaked toor daal with water, salt, turmeric, and ginger. This combination lays the foundation for the flavor profile of the dal. Place the pressure cooker over medium-high heat and allow the magic to unfold. As the cooker starts to steam, lower the heat to medium and let it cook for seven minutes, allowing the dal to absorb the flavors and achieve the perfect texture.

    3. The Culmination: Unveiling the Cooked Dal

    Turn off the heat and patiently wait until the steam has dissipated before opening the pressure cooker. This step is crucial as it ensures that the toor daal is cooked to perfection, with each grain maintaining its integrity. Upon opening, mix the dal thoroughly. If the consistency is thicker than desired, adjust by adding more boiling water until you achieve the preferred thickness.

    4. The Flavor Infusion: Mango Powder and Garam Masala Elevation

    Enhance the dal’s flavor profile by creating a mixture of mango powder and garam masala with a few spoons of water. This potent blend introduces a burst of tanginess and warmth to the dal. Gently incorporate this mixture into the dal, ensuring an even distribution of the aromatic spices that will elevate the dish to new heights.

    5. Variation 1: Vegetable Chaunk/Tadka/Tempering

    For those seeking an extra layer of texture and flavor, consider the Vegetable Chaunk. In a separate saucepan, heat oil until it reaches the right temperature (verified by the crackling of a cumin seed). Add hing, cumin seeds, and mustard seeds and let them crackle before adding bay leaves and chili powder. Stir for a few seconds before incorporating your choice of vegetables. Cook until the vegetables reach a tender state, and then gently combine them with the dal, marrying the flavors into a harmonious union.

    6. Variation 2: Chaunk/Tadka/Tempering

    Alternatively, choose the second variation for a more robust flavor profile. In a separate saucepan, heat oil and add hing, cumin seeds, and mustard seeds. Once crackled, introduce bay leaves, whole red chilies, and paprika. Stir for a moment, adding a tablespoon of water to prevent burning. Pour this spice-infused concoction over the dal, letting the flavors meld into a symphony of tastes that dance on your palate.

    7. Culinary Notes: Serving Suggestions

    As the final act unfolds, serve this delightful toor Dal with steamed rice or any Indian bread: Lacha Paratha, Puri, or Roti of your choice. The versatile nature of Toor Dal makes it a perfect accompaniment to various grains and bread, ensuring a satisfying and wholesome dining experience.

    The art of crafting How to make Toor Dal recipe involves meticulous attention to detail, from cleaning and soaking to the infusion of spices and the optional variations. This toor dal recipe encapsulates the essence of Indian cuisine, where simple ingredients are transformed into a dish that not only nourishes the body but also delights the senses. 

    Enjoy the rich flavors, the aromatic spices, and the satisfaction of creating a Toor Dal that stands as a testament to the culinary traditions passed down through generations.

  • Hari Chutney

    Hari Chutney

     

    Hari Cilantro Chutney

    Hari Cilantro Chutney

    Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks. Like ketchup and other popular condiments, hari chutney can be used in a variety of different ways!
    5 from 1 vote
    Print Recipe Pin Recipe
    5 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 large bunch of cilantro. will be about cups
    • 3 green chilies chopped about 2 tbsp
    • 3 tbsp lemon juice
    • 1/2 inch ginger
    • 1-1/2 tsp salt
    • 1 tsp cumin seeds jeera
    • 1 tsp oil
    • 1 tsp sugar
    • 1/8 tsp asafetida hing

    Instructions
     

    • Blend all ingredients, except the cilantro, into a paste. Add cilantro, a little at a time, and blend until smooth. Add water as needed.
    • Taste and adjust salt, green chilies, or lemon juice as desired.

    Notes

    Tips:
    Using a little oil and sugar keeps the color fresh.
    While cleaning cilantro (hara dhania) chop off just the thick stems.
    You can make hari chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of hari chutney as needed.  If you freeze the hari chutney soon after preparing, the chutney will not lose its bright green color and freshness.
    Variations:
    Mix mint leaves (without stems) with cilantro half and half.
    Serving Suggestions:
    To make a delicious dip for vegetables, chips, or crackers, mix one part chutney and three parts yogurt.  
    To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese.
    Tried this recipe?Let us know how it was!

  • Chole Masala

    Chole Masala

    Chola Chana Masala

    Chola Chana Masala, Spicy Chickpeas

    Chole also known chickpea, garbanzo, and kable chana, Chana Masala is a cooked in a spicy tomato gravy. This is a very popular, served with Naan, Tandori Roti. 
    4.34 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 15oz can of chickpeas kable chana, Garbanzo beans
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp cumin seeds jeera
    • 1 tbsp besan gram flour
    • 1 large tomato chopped
    • 1 tsp ginger paste
    • 1 tsp chopped green chili
    • 2 tsp coriander powder dhania
    • 1/2 tsp turmeric heldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 1 tbsp chopped cilantro hara dhania

    Few slices of tomatoes for garnishing

    Instructions
     

    • Drain chickpeas and wash well.
    • Blend the tomatoes, green chilies and ginger to make a puree.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away, oil is ready. Add the asafetida and cumin seeds. When cumin seeds crack, add the gram flour and stir-fry for a minute.
    • Add the tomato puree, coriander powder, turmeric, and red chili powder. Cook about four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
    • Add chickpeas, salt, and one cup of water. Cook, covered, for seven to eight minutes on medium heat. Press the chickpeas with a spatula to soften. Add more water as needed to keep the gravy consistency to your liking, and let it cook on low heat a few more minutes.
    • Add the garam masala and cilantro. Let it cook for another minute.
    • Garnish with thin tomato slices.

    Notes

    Chana Masala goes well with any Indian flat bread, like Naan, Paratha, Puri. and can also be served with Western bread or pita bread.
    Chana Masala is also a delectable treat over plain rice.
    This is a healthy, nutritious dish for vegan and gluten-free diets.
    Keyword Chickpeas, Chole, Punjabi Cuisine, Spicy Garbanzo
    Tried this recipe?Let us know how it was!

    Chola Chana Masala Recipe: A Flavorful North Indian Delicacy

    Chana Masala, also known as Chola Chana Masala or simply Chola Masala, is a beloved North Indian delicacy famed for its robust flavors and comforting texture. This Chola Chana Masala recipe artfully combines tender chickpeas with an array of aromatic spices, ensuring a dish that’s both hearty and satisfying. Whether paired with fluffy rice, crispy puris, or warm naan bread, this chola masala recipe promises to delight your palate and leave you yearning for more. 

    Chana Masala is gluten-free, vegan making it suitable for individuals with dietary restrictions. Chola Chana Masala combines tender chickpeas (chola) with a variety of aromatic spices, creating a satisfying and nutritious meal. The dish is typically prepared by simmering cooked chickpeas in a flavorful gravy made from a blend of spices, tomatoes, and other aromatic ingredients. 

    Tips for Perfect Chola Chana Masala

    Consistency is Key: Adjust the quantity of water or cooking liquid added to the chickpeas to attain the desired consistency of the masala. For a thicker gravy, prolong the simmering duration to allow the sauce to reduce and thicken.

    Enhance Flavor with Whole Spices: For an enhanced depth of flavor, contemplate incorporating whole spices such as bay leaves, cinnamon sticks, and cardamom pods into the dish. These spices impart a subtle aroma and complexity to the masala.

    Customize Spice Level: Tailor the spice level of the Chana Chola Masala to align with your taste preferences by adjusting the quantities of red chili powder and green chilies utilized in chola masala recipe.

    Make Ahead for Enhanced Flavor: Similar to numerous Indian dishes, Chola Chana Masala attains an even richer flavor profile when allowed to rest for a few hours or overnight, permitting the flavors to mature and intensify.

    Variations of Chola Chana Masala

    Punjabi Chana Masala: This variant of Chana Chola Masala showcases a tangy and spicy tomato-based gravy infused with the flavors synonymous with Punjab.

    Kabuli Chana Masala: Kabuli Chana, also referred to as white chickpeas, can serve as a substitute for black chickpeas, offering a lighter-colored and milder-flavored rendition of the dish.

    Chola Chana Masala with Spinach: Elevate the nutritional quotient of the dish by incorporating fresh spinach leaves into the masala, thereby amplifying its health benefits and introducing vibrant hues.

    Health Benefits of Chola Chana Masala

    Rich in Protein: Chickpeas, the primary ingredient in Chana Chola Masala, serve as an excellent source of plant-based protein, vital for muscle repair and growth.

    High in Fiber: Chickpeas boast a high dietary fiber content, which facilitates digestive health and aids in weight management by inducing a sensation of fullness and satiety.

    Packed with Vitamins and Minerals: This dish abounds in essential vitamins and minerals, including iron, magnesium, and vitamin C, which collectively contribute to overall health and well-being.

    Frequently Asked Questions (FAQs)

    Can I use canned chickpeas instead of dried ones?

    Indeed, canned chickpeas can serve as a convenient time-saving alternative. However, it’s worth noting that dried chickpeas soaked overnight tend to yield superior texture and flavor.

    Can I prepare Chola Chana Masala in advance?

    Absolutely! This dish exhibits enhanced flavors upon reheating, as it allows the various spices and ingredients to meld together. Store it in an airtight container in the refrigerator for up to 3-4 days.

    Is Chana Chola Masala suitable for a vegan diet?

    Certainly! This dish is inherently vegan, devoid of any animal products, rendering it a perfect culinary choice for individuals adhering to a vegan or plant-based diet.

    For an exploration of additional delectable Indian recipes, peruse Manjula’s Kitchen, which offers delightful culinary adventures such as Punjabi Aloo Paratha.

    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: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

  • Tomato Chutney

    Tomato Chutney

    Tomato Chutney

    Tomato Chutney

    Perk up your meal with this savory Tomato chutney.
    4 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6 medium tomatoes sliced
    • 1 tbsp ginger shredded
    • 4 green chilli sliced long ways
    • Pinch of asafetida hing
    • 1 tsp cumin seed
    • 1 tsp black mustard seed
    • 2 bay leaves
    • 1/2 tsp paprika
    • 1/2 tsp turmeric
    • 1 tsp salt
    • 1 tsp cornstarch
    • 2-3 tbsp sugar
    • 2 tbsp chopped cilantro
    • 2 tbsp oil

    Instructions
     

    • Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add the asafetida, black mustard seed and cumin seed. After seeds are cracked add bay leaves, paprika, and turmeric.
    • Stir for a second and add sliced tomatoes and green chili.
    • Cover the pan after mixture comes to boil and let it cook for 6 to 7 minutes on low medium heat; tomatoes should be soft but still be in slices.
    • Mix the cornstarch with 2 teaspoons of water and add to the tomatoes (corn starch is added to give thickness to gravy but this is optional).
    • Let chutney cook for another minute. Add sugar and cilantro, close the heat and cover for few minutes.
    • Adjust the salt, sugar and pepper to your taste.

    Notes

    Tip
    Add the sugar slowly as needed, depending on sourness of tomatoes.
    Serving Suggestion
    Tomato chutney Is my Favorite to serve with stuffed parathas, Aloo Paratha, Mattat Paratha
    Tried this recipe?Let us know how it was!

  • Kokum Coconut Kadhi

    Kokum Coconut Kadhi

    A bowl of Kokum Coconut Kadhi garnished with fresh coriander leaves

    Kokum Coconut Kadhi

    To make Kokum Coconut Kadhi, we have to know what is Kokum. Kokum is a fruit used as a souring agent in many parts of India and it is mellow in taste compared to tamarind. For me, how it can be a kadhi without besan? So, this Kokum Coconut Kadhi is my twist, by adding a little roasted besan (gram flour). This is both delicious and very refreshing. You can serve this as a soup or with rice. My son who is a very picky eater thoroughly enjoyed it! This is a quick and easy recipe which you must give it a try. This Kadhi is also vegan and gluten free.
    This recipe will serve 2 to 3.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Main Course, Soup
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • ¼ cup kokum
    • 1 Tbsp oil
    • 1 tsp cumin seeds- Jeera
    • ⅛ tsp asafetida – Hing
    • ¼ tsp turmeric – Haldi
    • 2 Tbsp besan
    • 1 red dry red chili sabut lal mirch
    • 1 Tbsp green chili finely chopped
    • About 8 curry leaves chopped
    • 1 15 oz can coconut milk
    • ½ tsp salt
    • 1 Tbsp cilantro chopped
    • ½ cup water

    Instructions
     

    • Soak the kokum in ½ a cup of hot water for about 30 minutes.
    • Then squeeze the juice from kokum and keep aside.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
    • Next add besan and stir for about 30 seconds until besan is light golden in color.
    • Next add curry leaves, red chili, turmeric, and green chili, stir for few seconds.
    • Add squeezed kokum juice mix it well and bring kokum juice to boil.
    • Add coconut milk. make sure to keep flame on low-medium otherwise coconut milk might curdle. Mix well and add salt.
    • Cook the kadhi over low heat for 3-4 minutes, add chopped coriander leaves.
    • Serve kokum Coconut Kadhi as a soup or with plain rice.

    Notes

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  • Wishing You All A Very Happy Navratri

    Wishing You All A Very Happy Navratri

    Navratri means “nine nights,” a major Hindu festival celebrated enthusiastically across India. It marks the onset of autumn and focuses on worshipping the nine forms of Goddess Durga. Each day of Navratri highlights a different form of the Goddess, symbolizing various aspects of her divine feminine power.

    The festival is not only a spiritual journey but also a time of cultural vibrancy, full of traditional dances like Garbha and Dandiya, rhythmic music, colorful attire, and community gatherings. It is a festival that celebrates the victory of good over evil, with devotees fasting and offering prayers to seek blessings from the Goddess.

    The Significance of Fasting During Navratri

    Fasting is a central aspect of Navratri, representing the purification of the mind and body. During this time, devotees abstain from consuming certain foods, maintaining a sattvic (pure) diet to honor the Goddess. Fasting enhances spiritual growth, bringing individuals closer to the divine.

    Fasting also helps in detoxifying the body, especially since the festival coincides with the seasonal transition between summer and winter. Many people fast for the entire nine days, while others choose specific days, such as the first two and last two days.

    There are different ways to observe the Navratri fast, depending on regional customs, personal beliefs, and health considerations. Some people opt for a complete fast, consuming only water or fruits, while others follow a more lenient diet, avoiding grains, legumes, onion, garlic, and non-vegetarian food.

    Foods to Eat During Navratri

    Although fasting during Navratri involves abstaining from certain foods, it also opens up a delightful array of special dishes prepared with fasting-friendly ingredients. The diet emphasizes easily digestible, light, and sattvic foods, considered the most suitable for spiritual practice. Some of the commonly consumed foods during Navratri include:

    Sabudana Khichdi

    Sabudana (tapioca pearls) is a staple ingredient during Navratri fasting. It is a light and nutritious dish made with soaked tapioca, peanuts, and mild spices. It is filling, easy to digest, and provides the energy needed to sustain long hours of fasting.

    Sabudana Vada

    Another popular dish made from tapioca, Sabudana Vada is a crispy, deep-fried snack that’s perfect for breaking the fast. Made with mashed potatoes, crushed peanuts, and tapioca pearls, is loved for its crunchy texture and nutty flavor.

    Kuttu Ki Puri

    Kuttu puri, a deep-fried bread made from buckwheat flour, is a common gluten-free substitute for regular puri during Navratri. People often pair it with a simple potato or tomato curry, creating a delicious and wholesome meal for fasting days.

    Stir Fry Arbi

    Devotees commonly eat arbi, another root vegetable, during Navratri. They often stir-fry it with mild spices to create a flavorful, crispy dish that complements other fasting foods.

    Aloo Tamatar ki Sabji

    This simple yet flavorful dish made from potatoes and tomatoes is a Navratri favorite. Cumin and black pepper provide flavor for this curry, since people typically avoid onions and garlic during fasting.

    Shahi Kheer (Makhana Pudding)

    Nutritionists consider makhana (fox nuts) a superfood, and many people consume it during fasting periods. Shahi Kheer is a rich, creamy dessert made with makhana, milk, sugar, and garnished with dry fruits. It is an ideal sweet dish to break the fast with, offering nourishment and energy.

    Fasting Guidelines and Tips

    Fasting during Navratri is not just about abstaining from food; it is a holistic process involving spiritual discipline. Here are a few guidelines to help you observe the Navratri fast in a healthy and balanced manner:

    1. Stay Hydrated: Drink plenty of water, coconut water, or buttermilk throughout the day. Hydration is essential for maintaining energy levels, especially when fasting for prolonged periods.
    2. Eat Small, Frequent Meals: Instead of eating heavy meals, opt for small, nutritious meals spread throughout the day. This helps maintain your energy levels and prevents overeating.
    3. Include Protein and Fiber: Ingredients like sabudana, makhana, and nuts provide protein and keep you fuller for longer. Fiber-rich foods like fruits, vegetables, and root vegetables are also essential for maintaining digestive health during fasting.
    4. Avoid Fried and Oily Foods: While deep-fried snacks like Sabudana Vada and Kuttu Ki Puri are traditional, try to limit their consumption. Opt for steamed or lightly sautéed dishes to keep your diet light and healthy.
    5. Use Rock Salt (Sendha Namak): Ordinary table salt is avoided during Navratri fasting, so rock salt or sendha namak is used instead. It is considered pure and suitable for fasting diets.
    6. Listen to Your Body: Fasting should not compromise your health. If you feel weak or unwell, consider modifying your fast or consulting a healthcare professional. Spiritual discipline is essential, but it should not come at the cost of your well-being.

    Frequently Asked Questions (FAQ) About Navratri Fasting and Feasting

    1. Can I drink tea or coffee during the fast?

    Yes, tea and coffee are generally allowed during Navratri fasting. However, it’s important to drink them in moderation to avoid dehydration or acidity.

    2. What grains can I eat during Navratri fasting?

    During Navratri, people avoid regular grains like wheat, rice, and corn. Instead, they use alternatives like buckwheat (kuttu), amaranth (rajgira), and water chestnut flour (singhare ka atta) to prepare dishes.

    3. Can I eat fruits during the fast?

    Yes, fruits are an essential part of the Navratri fast. Fresh, seasonal fruits like bananas, apples, and pomegranates are commonly consumed, and they provide hydration and essential nutrients.

    4. Is it necessary to fast all nine days of Navratri?

    Fasting all nine days is a personal choice. Many people fast on the first and last day of Navratri, while others choose to fast for the entire duration. The level of fasting is entirely up to the individual’s health, beliefs, and customs.

    5. Can diabetics fast during Navratri?

    Diabetics or individuals with medical conditions should consult a doctor before fasting. If you choose to fast, you can modify it by consuming small, frequent meals that help maintain blood sugar levels, such as fruits, nuts, and low-glycemic foods like buckwheat and amaranth.

    6. What is the significance of breaking the fast?

    Breaking the fast on the ninth day, or Ashtami, is symbolic of achieving spiritual completion. It is often done with a puja and a special meal. People break their fast with light, sattvic food to gently reintroduce nourishment to the body.

    Conclusion

    Navratri is not just a festival; it is a journey of spiritual cleansing, devotion, and celebration. Through fasting, devotees seek inner peace, mental clarity, and the blessings of Goddess Durga. The culinary offerings during this time reflect the spirit of simplicity and purity, with a range of wholesome, nourishing foods to sustain the body and soul. Whether it’s through the joyful Garbha dance or the simple act of offering food to the Goddess, Navratri is a time to connect with tradition, culture, and divinity.

  • Missa Paratha

    Missa Paratha

    Missa Paratha (Kala Chana Paratha Roti)

    Missa paratha is a traditional North Indian bread. At our house, this recipe was a staple. Adding spices to the dough makes these parathas very enjoyable. Missa Paratha is often mistaken by besan ka paratha. Missa atta (flour) is made with whole gram with the skin on and besan is made with split gram without skin. This makes a very noticeable difference in the flavor and texture of the paratha. This bread is healthy and a better substitute for people who are diabetic. I decided to use whole chana instead of buying the flour, which is not readily available. This also gives a better taste. You can also try spices of your choice. These parathas pair well with gravy-based dishes like Mixed Dal and Aloo Tamatar. Finish this great meal with Salted Mint Lassi, which is a good complement. I also enjoy these parathas with a simple cup of hot chai. This recipe will make 6 parathas.
    No ratings yet
    Print Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Course Bread
    Cuisine Indian
    Servings 6 parathas

    Equipment

    Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black
    Blendtec Classic Blender
    KitchenAid Classic Nylon Slotted Turner, One Size

    Ingredients
      

    • ½ cup black gram flour Kala chana
    • ⅓ cup whole wheat flour roti ka atta, use as needed
    • ½ inch ginger chopped
    • 1 green chili chopped adjust to taste
    • ½ tsp salt
    • ⅛ tsp asafetida hing
    • ½ tsp cumin seeds jeera
    • 3 tbsp oil for cooking

    Instructions
     

    • Soak chana for about 4 hours. Grind the chana with ginger and green chili to the paste using water as little possible. I used about 1/2 cup of water.
    • Mix all the ingredients for paratha together, whole wheat flour, cumin seeds, salt, and asafetida.
    • Make the dough mixing everything together if needed add more flour, knead the dough. Oil your both palm and roll the dough between your palms.
    • Dived the dough into 6 equal parts, oil your palm and roll them between your palms, to make them round petties.
    • Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.
    • Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
    • Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
    • The paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula.
    • Flip it again and lightly press it with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
    • Repeat same process for the remaining.

    Notes

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    How To Make Missa Parantha Recipe – Manjula’s Kitchen

    Missa paratha is a traditional flatbread from North India. It’s made with wheat flour, spices, and leftover yellow dal tadka. Missa paratha is often confused with besan ka paratha, but the two are different. Missa atta (flour) is made from whole gram with the skin on, while besan is made from split gram without skin. Preparing Missa Paratha is a delightful process that involves a few simple steps. Let’s break it down in detail:

    Step 1: Soaking the Chana

    To begin, soak the chana (chickpeas) for about 4 hours. This soaking step is important as it softens the chana, making it easier to turn into a paste later on. Patience is key here, as giving the chana enough time to soak will make the entire process smoother. So, just let them soak and you’re on your way to making a fantastic dish!

    Step 2: Grinding the Chana Paste

    Once your chickpeas have soaked, grind them up with ginger and green chili. The key is to make a smooth paste, and try to use as little water as you can – about half a cup should do the trick. Grinding it all together will give your dish a tasty and smooth texture.

    Step 3: Mixing Missa Parantha Ingredients

    Alright, let’s get into making the delicious Missa Paratha. First, gather the simple ingredients: whole wheat flour, cumin seeds, salt, and a dash of asafetida. Now, mix them all up to create the foundation for your tasty Missa Paratha.

    Step 4: Creating the Dough

    Combine the mixed ingredients to make the dough. If necessary, add more flour to achieve the right consistency. Knead the dough thoroughly to ensure a uniform texture. To prevent sticking, oil your palms before rolling the dough between them.

    Step 5: Dividing and Shaping Dough

    Now, take the dough you’ve prepared and split it into 6 equal parts. To make things easier, put a bit of oil on your palms – it helps! With your oiled hands, roll each part between your palms, shaping them into round patties. This simple step ensures that all your portions are the same size, making the next part, where you roll them out, much simpler. So, oil up your hands, divide the dough, and roll those parts into neat, round patties – it’s the key to uniform and manageable dough balls!

    Step 6: Rolling the Paratha

    To shape each dough ball into a peda, start by rolling it into a circle about 3 inches in diameter. For an extra burst of flavor and a delightful texture, gently spread about 2 drops of oil onto the dough. Now, carefully pull the edges of the dough towards the center, wrapping it neatly to form a round peda. Repeat this process for all six dough balls, ensuring each one gets the same delicious treatment. This simple yet crucial step adds a lovely touch to your pedas, making them even more irresistible. Enjoy the process of crafting these delightful treats!

    Step 7: Coating in Flour and Rolling Further

    Roll each patty in dry whole-wheat flour. Press it lightly and start rolling on a clean surface until it reaches approximately 6 inches in diameter. This step adds a thin layer and enhances the texture of your Missa Paratha.

    Step 8: Cooking on Skillet

    Now, it’s time to cook. Place the paratha on a hot skillet. Watch for a change in color and puffiness in different places. When you observe these signs, it’s time to flip the paratha over. The aim is to achieve golden-brown spots on both sides.

    Step 9: Adding Oil and Pressing

    Once flipped, wait a few seconds, then add about 1 teaspoon of oil. Spread it evenly with a spatula. Flip it again and lightly press it with the spatula. The goal here is to ensure that the Missa Paratha is golden-brown on both sides. This process adds flavor and a delightful crispiness to your Missa Paratha.

    Step 10: Repeat the Process

    Keep the momentum going by repeating the same process for the rest of your dough balls. This step is crucial for maintaining a consistent flavor and texture in all your Missa Parathas. Just follow the same easy steps you did for the first batch – roll out the dough, add the delicious filling, and cook them up to perfection. This ensures that each parantha on your plate is as tasty and delightful as the last one, giving you a uniform and satisfying dining experience. So, keep at it, and soon you’ll have a batch of wonderfully consistent Missa Paranthas ready to be enjoyed!

    In conclusion, making Missa Paratha involves a series of straightforward yet crucial steps, from soaking and grinding the chana to crafting the perfect dough and achieving that golden-brown finish on the skillet. It’s a process that rewards attention to detail and patience, resulting in a delicious and satisfying Indian flat bread. Enjoy your homemade Missa Parathas!

    You might also like: Punjabi Aloo Paratha, Sooji Ka Halwa, Salted Mint Lassi, Mixed Dal

  • Banaras Tamatar Ki Chaat

    Banaras Tamatar Ki Chaat

    A bowl of Banaras Tamatar Ki Chaat garnished with fresh coriander and sev

    Banaras Tamatar ki Chaat

    Tamatar ki Chaat is a popular street chaat from Banaras. This vegan and gluten free tomato chaat is a unique dish that bursts with flavor. It is made with a delectable combination of tomatoes, potatoes, nuts, spices and drizzled with a spicy sugar syrup. I ate this chaat almost a decade ago while visiting Banaras and can remember the unique flavor till today! The unforgettable flavors of this chaat made me want to see if I could recreate it! After several tries, I feel like I came pretty close to making this dish how I remember it. I served it at a recent lunch with friends and was overwhelmed at the positive response. My friends raved about this chaat and insisted I do the video recipe for it as soon as possible. Make sure to try. Tamatar ki Chaat and tell me what you think!
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Equipment

    Circulon Acclaim Hard Anodized Nonstick Stir Fry Wok Pan, 12 Inch, Black
    Iwatani 35FW butane stove, Medium, Metallic
    Anchor Hocking Glass Mixing Bowls
    Rani Garam Masala Indian 11-Spice Blend

    Ingredients
      

    • 3 cup tomatoes chopped into small pieces
    • 1 cup potatoes boiled and roughly mashed
    • 3 Tbsp oil
    • 2 Tbsp cashew crushed
    • 1 Tbsp ginger chopped adrak
    • 1 Tbsp green chili finely chopped
    • ¼ tsp black pepper powder kaali mirch
    • ½ tsp red chili powder
    • ½ tsp roasted cumin seeds powder
    • 1 tsp salt
    • 1 tsp black salt
    • 1 tsp garam masala
    • 1 Tbsp sugar
    • ¼ cup cilantro chopped
    • 1 tsp lemon juice

    Spicy Sugar syrup

    • ½ cup water
    • ¼ cup sugar
    • ¼ tsp roasted cumin powder
    • ¼ tsp chili powder
    • ¼ tsp salt
    • ¼ tsp black salt

    For Garnishing

    • ¼ cup boondi

    Instructions
     

    Spicy Syrup

    • In a saucepan boil all the syrup ingredients water, sugar, salt, black salt, chili powder, lemon juice and cumin powder over medium heat. Mix well and boil for about 5 minutes or until syrup is sticky. Set aside, (we will use this later for garnishing)

    For making tamatar ki chaat

    • In a frying pan heat the oil over low medium heat. Add cashew powder, ginger, green chili, and red chili powder stir fry for about 30 seconds.
    • Next add tomato, salt, black salt, black pepper, cumin powder and stir for 2 minutes, add ½ cup of water and bring it to boil, boil over medium heat about for 3 minutes or until tomatoes soften slightly.
    • Now add potato mix gently cover the pan and let it cook for about 3 minutes until tomatoes are soft but not mushy, and oil starts to separate. Notes: Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomatoes and potatoes.
    • Add cilantro garam masala, lemon juice and sugar. mix well.
    • Tomato chaat is ready. Banarsi tamatar chaat tastes the best when sweetness and tanginess is well balanced. Taste and adjust salt sugar and lemon juice. Very aromatic
    • For servingtamatar chaat: in an individual serving bowl take about ¼ cup of tamatar ki chaat, top with about 2 tablespoons of syrup and boondi. Chaat without chutney, I am using spicy syrup instead of chutney.

    Notes

    • Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomato and potatoes
    • Banaras tamatar chaat tastes the best when sweetness and tanginess is well balanced.
    If you enjoy spicy snacks, you should also try sweet potato chaat,
    Tried this recipe?Let us know how it was!

     

    How to make Banarasi Tamatar Chaat Recipe – Manjula’s Kitchen


    Banarasi Tamatar Chaat is a flavorful and spicy vegan tomato-based chaat (savory snack) that originates from Banaras or Varanasi, a city in the northern part of India. It is a popular gluten free street food known for its distinctive taste and the unique combination of sweet, tangy, and spicy flavors. To prepare Banarasi Tamatar Chaat, follow this tamatar chaat recipe:

    Spicy Syrup:

    To create the syrup for our dish, start by gathering your ingredients. In a saucepan, combine water, sugar, salt, black salt, chili powder, lemon juice, and cumin powder. These elements will come together to form a flavorful and balanced syrup. Once all the ingredients are in the saucepan, place it over medium heat. The goal here is to allow the mixture to cook and meld, developing a harmonious blend of sweet, salty, spicy, and tangy flavors. Cooking it over medium heat ensures a gradual and even infusion of these elements. 

    As the saucepan warms up, keep a close eye on the mixture. Stir occasionally to help the sugar dissolve and to ensure that all the ingredients are well incorporated. The heat will play a crucial role in transforming these individual components into a cohesive syrup that will elevate the overall taste of our dish. Stir the ingredients well to ensure they are thoroughly mixed. Allow the mixture to come to a boil and then let it simmer for about 5 minutes. Keep a close eye on it to make sure the syrup reaches a sticky consistency. 

    Once the syrup achieves the desired stickiness, remove the saucepan from the heat. This syrup will be set aside and used later for garnishing. It adds a flavorful touch to our dish. Now that the syrup is ready, you can move on to the next steps of your recipe.

    Tamatar Ki Chaat:

    Let’s explore further as we create the delectable Banaras Tamatar Chaat, a delightful dish featuring the vibrant combination of tomatoes and aromatic spices. Follow these detailed steps to bring this tantalizing Tamatar ki Chaat to life.

    1. Heating the Oil:

    Begin by heating oil in a frying pan over low to medium heat. Allow it to warm up, setting the stage for the rich flavors to unfold.

    2. Adding Aromatic Ingredients:

    Once the oil reaches the right temperature, introduce cashew powder, ginger, green chili, and red chili powder. Stir-fry this aromatic mix for about 30 seconds, letting the spices infuse the oil with their essence.

    3. Incorporating Tomatoes and Spices:

    Add tomatoes to the pan, along with salt, black salt, black pepper, and cumin powder. Stir this flavorful combination for a duration of 2 minutes, allowing the spices to mingle with the tomatoes.

    4. Introducing Water and Simmering:

    Pour in half a cup of water to the pan. Bring it to a gentle boil and let it simmer over medium heat for 3 minutes or until the tomatoes slightly soften. This simmering process enhances the infusion of flavors.

    5. Adding Potatoes:

    Gently fold in the potatoes, ensuring they are coated with the aromatic tomato-spice mixture. Cover the pan and let it cook for approximately 3 minutes. Aim for the tomatoes to be soft but not mushy, and observe the oil starting to separate, a sign of the dish’s richness.

    6. Preserving Texture:

    As you stir, be mindful not to mash the tomatoes and potatoes completely. Preserving their texture is key to the appeal of Banarasi Tamatar Chaat.

    7. Final Touch:

    Elevate the flavors with a final touch. Add cilantro for freshness, garam masala for warmth, lemon juice for a zesty kick, and a hint of sugar to balance the savory notes. Mix everything thoroughly, allowing the ingredients to harmonize.

    8. Adjusting Sweetness and Tanginess:

    Before presenting your Banarasi Tamatar ki Chaat, take a moment to taste and adjust. Fine-tune the sweetness, tanginess, and salt levels to achieve a well-balanced and harmonious flavor profile.

    The Banaras Tamatar Chaat recipe is a symphony of textures and flavors. The careful combination of spices, the gentle simmering, and the final touch of freshness and warmth create a dish that captures the essence of Banaras (Varanasi), known for its rich culinary heritage. As you savor each bite of this Tamatar Chaat, you’ll experience the unique and delightful taste that defines this iconic recipe. Enjoy the journey of creating and relishing the Banarasi Tamatar ki Chaat in your own kitchen!

    If you enjoy spicy snacks, you should also try Sweet potato chaat, Khasta Kachori Besan, Crispy Vegetable Pakoras, Dahi Puri Chaat & Bread Dahi Vada