Manjula's Kitchen

Category: High Protein Recipes

High Protein Vegetarian Meals: Power-Packed Indian Recipes

Eating a high-protein diet is essential for maintaining muscle mass, supporting metabolism, and overall health. For vegetarians, finding delicious and nutritious high protein vegetarian meals can sometimes be challenging. 

However, Indian cuisine offers a variety of high protein vegetarian recipes that are both flavorful and fulfilling. Let’s explore some fantastic vegetarian high protein recipes that you can incorporate into your diet.

Moong Dal Chilla

Moong Dal Chilla, or lentil pancakes, is a protein-rich indian breakfast ideas. Made with ground moong dal and spices, this dish is perfect for those looking for high protein vegetarian meals. It is also a great example of high protein vegetarian meals Indian style, providing a nutritious start to your day.

Paneer Bhurji

Paneer Bhurji is a scrambled paneer dish cooked with tomatoes, and spices. This dish is an excellent choice for high protein indian vegetarian recipes, offering a substantial amount of protein. It’s quick to prepare and can be enjoyed with whole wheat toast or parathas.

Rajma (Kidney Bean Curry)

Rajma is a popular north indian recipes made with red kidney beans cooked in a spiced tomato gravy. This dish is a staple in high protein Indian food and pairs well with rice or roti. It’s an ideal choice for vegetarian high protein recipes that are hearty and satisfying.

Chana Masala

Chana Masala is a chickpea curry that is rich in protein and flavor. This dish is a favorite in many Indian households and is a fantastic addition to your collection of high protein vegetarian meals Indian style. Serve it with basmati rice or naan for a complete meal.

Palak Paneer

Palak Paneer is a nutritious dish made with spinach and paneer. Rich in protein and iron, this dish fits perfectly within high protein vegetarian meals. It can be paired with whole wheat roti or brown rice, making it one of the best high protein vegetarian recipes for dinner.

Dal Tadka

Dal Tadka is a flavorful lentil dish cooked with a variety of spices. This dish is a staple in high protein Indian food and is often enjoyed with rice or chapati. It’s a simple yet protein-packed option for dinner.

Roasted Chickpeas

Roasted Chickpeas are a crunchy and satisfying snack that fits well within vegetarian high protein recipes. High in protein and fiber, this snack helps manage hunger and maintain energy levels. It’s also a great addition to a salad or enjoyed on its own.

Sprouted Moong Salad

Sprouted Moong Salad is a refreshing and nutritious snack made with sprouted green gram, fresh vegetables, and a tangy dressing. This salad is perfect for those seeking high protein vegetarian meals Indian style and is an excellent example of healthy recipes.

Moong Dal Halwa

Moong Dal Halwa is a sweet dish made from ground yellow lentils, ghee, and sugar. This dessert is a delightful example of high protein vegetarian recipes that can be enjoyed as a treat. It’s rich, flavorful, and provides a good amount of protein.

Quinoa Kheer

Quinoa Kheer is a creamy dessert recipe made with quinoa, milk, and sugar, flavored with cardamom and garnished with nuts. This dessert is an innovative twist on traditional kheer and fits well within high protein vegetarian meals.

Elevating Your High-Protein Menu

To make your high-protein recipes even more delightful, consider adding dishes from related categories that complement these high-protein vegetarian meals. Indian snacks like roasted chickpeas and sprouted moong salad can offer a delightful variety of flavors and textures.

For a sweet ending, explore Indian desserts such as moong dal halwa and quinoa kheer, made with high-protein ingredients. Incorporating healthy recipes like chana masala and paneer bhurji can provide lighter meal options.

Planning a large gathering? The popular party recipe category is filled with dishes that are sure to impress your guests and make your celebration memorable. Including North Indian recipes like rajma or palak paneer can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular high protein vegetarian meals? 

A: Some popular high protein vegetarian meals include Moong Dal Chilla, Paneer Bhurji, Rajma, Chana Masala, Palak Paneer, Dal Tadka, Roasted Chickpeas, Sprouted Moong Salad, Moong Dal Halwa, and Quinoa Kheer.

Q: How can I make traditional Indian food high in protein? 

A: To make traditional Indian food high in protein, try recipes like Moong Dal Chilla, Rajma, and Palak Paneer. These recipes are modified to include high-protein ingredients while retaining their authentic flavors.

Q: What are some vegetarian high protein recipes for a party? 

A: Some vegetarian high protein recipes for a party include Paneer Bhurji, Chana Masala, Sprouted Moong Salad, and Roasted Chickpeas. These dishes are flavorful and perfect for gatherings while being mindful of protein content.

Q: Can I prepare high protein vegetarian meals in advance? 

A: Yes, many high protein vegetarian recipes can be prepared in advance and stored. Snacks like Roasted Chickpeas and Sprouted Moong Salad can be made ahead of time, while dishes like Rajma and Chana Masala can be prepped and refrigerated.

Q: What are some healthy options for high protein vegetarian food? 

A: Some healthy options for high protein vegetarian meals Indian style include Quinoa Salad, Vegetable Stir Fry, Oats Upma, and Moong Dal Cheela. These dishes are high in fiber and protein, helping to maintain energy levels effectively.

Conclusion

High protein vegetarian meals are a celebration of healthy and flavorful foods. Whether you’re looking for high protein vegetarian recipes or vegetarian high protein recipes, these dishes will bring variety and nutrition to your meals. So, gather your ingredients, try out these recipes, and create delicious meals that are mindful of your health needs. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a high protein vegetarian recipe to suit every taste. Happy cooking and healthy eating!

  • Moong Dal Soup

    Moong Dal Soup

    Moong Dal Soup

    Moong Dal Soup

    This healthful vegan soup is high in protein. Made with split Moong dal and flavored with hari cilantro chutney, moong dal soup is flavorful yet simple and easy to make.
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    Course dal, Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For the Soup

    • 1 cup split yellow Moong dal, washed (available in Indian grocery stores)
    • 1 teaspoon salt
    • 1/4  teaspoon turmeric (haldi)
    • 3 cups water
    • Approximately 1/4 cup of Hari Cilantro Chutney

    For the Seasoning

    • 1 tablespoon oil
    • 1/2 teaspoon cumin seeds (jeera)
    • Pinch of asafetida (hing)

    For the Garnish (optional)

    • 1 tablespoon ginger, finely sliced
    • 1/8 teaspoon salt, adjust to taste
    • 1 teaspoon lemon juice

    Instructions
     

    Method

    • Wash the dal several times, until the water becomes almost clear.
    • In a medium pot combine the moong dal, turmeric, salt, and water. Cook over medium-high heat until it starts to boil. Remove the frothy foam that accumulates on the surface as the dal cooks.
    • Lower the heat to medium and cook for 15 to 20 minutes, until completely cooked and a little mushy. Stir occasionally and add more water if needed. Turn off the heat.
    • Puree the dal using a hand blender or regular blender. If needed, adjust the thickness of the dal by adding more boiled water. Mix well. The dal will thicken as it cools.
    • Add hari cilantro chutney to suit your taste.  The chutney gives the soup a fresh green appearance and a tangy flavor.

    Seasoning

    • Heat the oil in a small saucepan. Add cumin seeds and wait until the seeds crack. Add asafetida and turn off the heat.
    • Pour the mixture over the cooked soup.

    Garnish (optional)

    • Combine the ginger, salt and lemon juice. Marinate for at least a half hour.
    • Garnish with a few slices of marinated ginger.
    • Marinated ginger can be refrigerated for up to a week.

    Notes

    Time-saving Tip:
    To save time you may use a pressure cooker, as follows.
    1. In a pressure cooker add Moong dal, turmeric, salt, and water.  Close the cooker.
    2. Cook over medium-high heat until it starts to steam.  Lower the heat to medium and cook for 5 more minutes.
    3. Turn off the heat and let the steam escape before you open the pressure cooker.
    4. Puree the dal using a hand blender or regular blender. If needed, adjust the dal to your desired consistency by adding more boiled water.  Mix well.
    5. Add “Hari Cilantro Chutney” according to your taste.  The chutney will give a fresh green look to the soup and have a tangy flavor.
    Tried this recipe?Let us know how it was!

    How to make Yellow Moong al Soup with Vegetables

    Moong dal soup is a nutritious dish made from split mung beans, also known as moong dal. It is suitable for individuals with diabetes as it has a low glycemic index, meaning it doesn’t cause a rapid spike in blood sugar levels. Additionally, it is gluten-free, making it safe for those with gluten sensitivities or celiac disease.

    The soup is high in protein due to the lentils, making it a filling and satisfying meal option. It is also low in fat, which can be beneficial for those looking to manage their weight or reduce their fat intake.

    Moong dal soup is often prepared as a vegan dish, as it typically does not contain any animal products. It can be served as a standalone soup or paired with salads for a wholesome and nutritious meal. Overall, it’s a healthy option that aligns with various dietary preferences and requirements.

    Moong dal soup is a comforting and nutritious dish that is popular in Indian cuisine. Made from split mung beans, this soup is not only delicious but also packed with protein, fibre, and essential nutrients. In this easy moong dal soup recipe, we’ll guide you through the process of making a flavorful and hearty soup that is perfect for any occasion.

    Easy Moong Dal Soup: A Cozy and Flavorful Treat
    This recipe guides you through making a delicious and comforting moong dal soup, perfect for a quick and nourishing meal. Moong dal, also known as split mung beans, cooks quickly and offers a satisfying protein punch. Let’s get started!

    Prep Work (15 minutes): Clean the Dal: Rinse the moong dal thoroughly under cold running water to remove any dust or debris. Soaking the dal for 30 minutes to 1 hour is optional, but it helps them cook faster and become more tender.

    Flavor Builders: While the dal soaks (or if you choose to skip soaking), chop up some fresh ginger for that warming aroma. You can also add diced tomatoes and green chilies for a touch of sweetness and heat, depending on your preference.

    Cooking the Soup (30-40 minutes): Sautéing the Aromatics: Heat oil or ghee in a pot over medium heat. Once hot, add the chopped ginger and cook for a few minutes until fragrant. This fragrant base will form the foundation of your soup’s flavor.

    Spice Up Your Life: Now comes the magic! Add ground cumin, coriander, turmeric, and a pinch of asafoetida (if using) to the pot with the ginger. Stir everything well to coat the aromatics in the spices. Let them sizzle for a bit, releasing their wonderful aromas. Feel free to adjust the spice quantities based on your taste preference.

    Simmering the Dal: Add the soaked (or unsoaked) moong dal to the pot and stir to combine it with the flavorful spice mixture. Next, pour in enough water or vegetable broth to cover the dal completely. Bring the mixture to a boil, then reduce heat and simmer gently. Let it simmer until the dal is tender and cooked through.

    Creamy Option (optional, 5-10 minutes): Smooth Operator (Optional): If you prefer a creamy soup, let it cool slightly. Then, use an immersion blender or a regular blender (in batches) to achieve a smooth and velvety texture. Blend until you reach your desired consistency.

    Final Touches (5 minutes): Season to Perfection: Now’s the time to adjust the taste! Add salt and a squeeze of lemon juice (optional) to balance the flavors. You can also add more spices if needed.

    Fresh Finish: Garnish your soup with freshly chopped cilantro leaves for a pop of color and a refreshing touch.

    Serving Up Warmth (enjoy!):

    Ladle and Enjoy: Ladle the hot soup into serving bowls and garnish with additional cilantro, if desired. Pair your comforting bowl of moong dal soup with crusty bread, naan, or rice for a complete and satisfying meal. Enjoy this nourishing and delicious soup anytime you need a warm hug in a bowl!

    Tips for Making the Perfect Moong Dal Soup:

    • Soaking the moong dal helps reduce cooking time and improves texture.
    • Experiment with different spices and seasonings to customize the flavor of the soup to your liking.
    • For added richness, you can stir in a spoonful of coconut milk or cream towards the end of cooking.
    • If you prefer a chunkier soup, you can skip blending and leave some of the dal intact.

    Variations of Moong Dal Soup:

    • Vegetable Moong Dal Soup: Add diced carrots, peas, and spinach for a hearty and nutritious twist.
    • Spicy Moong Dal Soup: Increase the amount of green chilies or add red chili powder for extra heat.
    • Coconut Moong Dal Soup: Stir in coconut milk for a creamy and indulgent flavor.

    Benefits of Including Moong Dal Soup in Your Diet:

    • High in Protein: Moong dal is an excellent source of plant-based protein, making it ideal for vegetarians and vegans.
    • Rich in Fiber: The fiber content in moong dal aids digestion and helps maintain a healthy gut.
    • Low in Fat: Moong dal soup is low in fat and cholesterol, making it a heart-healthy option for all.

    Frequently Asked Questions (FAQs) about Moong Dal Soup:

    Q: Can I use other lentils instead of moong dal?

    A: Yes, you can substitute other lentils such as masoor dal or red lentils for moong dal in this recipe.

    Q: Can I make moong dal soup in advance?

    A: Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

    Q: Is moong dal soup gluten-free?

    A: Yes, moong dal soup is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    For more delicious Indian soup recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian soups, appetizers, main courses, and desserts to delight your taste buds and impress your family and friends.

  • Spinach and Tofu Stuffed Potato Rolls

    Spinach and Tofu Stuffed Potato Rolls

    Recipe submitted by Adelina Srinivasan

    Spinach and Tofu Stuffed Potato Rolls

    Spinach and Tofu Stuffed Potato Rolls

    These Spinach and Tofu Stuffed potato rolls have been our lunch today and we still have leftover! I hope you find it interesting, healthy and creative. I used Indian spices to appeal to my hubby's palate as well.
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    Course snacks
    Cuisine Indian
    Servings 0

    Ingredients
      

    For the filling

    • 1 pound frozen spinach, thawed
    • 1 tablespoon vegetable oil
    • 1 teaspoon coarsely ground cumin seeds
    • 1 teaspoon coarsely ground coriander seeds
    • 1/4 teaspoon ground black pepper
    • 1 teaspoon mild paprica
    • 1 pound firm tofu, cubed

    For the potato dough

    • 2 pounds potatoes
    • 8 spoons corn starch
    • 1/4 teaspoon   ground black pepper
    • 1/4 teaspoon ground nutmeg
    • 1 teaspoon salt
    • 1/2 cup plain bread crumbs

    also

    • Baking pan and oil for greasing it.

    Instructions
     

    Method

    • Separately cook the spinach with little water and squeeze all the excess moisture.
    • Heat the oil in a pan and slightly fry the cumin, coriander, black pepper and paprica.
    • Add the cubed tofu and stir fry for a couple of minutes till all flavours are incorporated.
    • Add the cooked spinach and stir fry for an extra one minute. Set aside to cool.
    • Cook the potatoes. Let cool.  Peel and mash using a potato masher
    • Add the starch, spices, salt and knead to form a uniform mass.
    • Divide the dough into 8 parts.
    • Sprinkle the working  surface with bread crumbs and flatten the dough to form a rectangular shape about 1/4" thickness.
    • Place some stuffing along the center of the rectangle.
    • Fold the lateral sides and roll the dough to form a roulade. Repeat the same with the rest of the dough.
    • Preheat the oven to 350 F.
    • Grease a baking pan/ dish with oil and carefully place all the rolls on the bottom. Bake for about 20-25 min, till the crust is crisp and golden in color.
    • Enjoy them with yogurt or your choice of gravy.

    Notes

    Important: Do not let the dough sit for too long before making the rolls or it will get soft and unmanageable.
    Tried this recipe?Let us know how it was!
  • Lentil Vegetable Soup

    Lentil Vegetable Soup

    Lentil Vegetable Soup

    Lentil Vegetable Soup

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

    Ingredients
      

    Ingredients:

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

    Chaunk (seasoning):

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

    Instructions
     

    Method:

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

    Chaunk (seasoning):

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

    Introduction to Lentil Vegetable Soup:

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

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

    Step 1: Gathering Ingredients:

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

    Step 2: Preparation of Vegetables:

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

    Step 3: Sauteing Aromatics:

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

    Step 4: Adding Vegetables and Lentils:

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

    Step 5: Simmering the Soup:

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

    Step 6: Seasoning and Adjustments:

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

    Step 7: Finishing Touches:

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

    Tips for Making the Best Lentil Vegetable Soup:

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

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

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

    Variations of Lentil Vegetable Soup:

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

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

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

    Benefits of Including Lentil Vegetable Soup in Your Diet:

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

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

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

    Frequently Asked Questions (FAQs) about Lentil Vegetable Soup:

    Q: Can I freeze Lentil Vegetable Soup?

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

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

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

    Q: Is Lentil Vegetable Soup gluten-free?

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

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

  • Sprouted Moong Salad

    Sprouted Moong Salad

     

    Sprouted Moong Salad

    Sprouted Moong Salad

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

    Ingredients
      

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

    For Dressing

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

    Instructions
     

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

    Notes

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

  • Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju Burfi (Cashew Fudge)

    Kaju burfi is probably the most favorite Indian dessert. Kaju burfi is a delicious treat for any occasion. This can also be served as a fudge or candy. This is also a great vegan treat.
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    Course Dessert
    Cuisine Indian
    Servings 20 pieces

    Ingredients
      

    Ingredients:

    • 2 cups of cashew nuts (kaju)
    • 1 1/2  cup sugar
    • 3/4  cup water
    • About 20 strings of saffron (optional)

    Instructions
     

    Method:

    • Grind the cashew nuts to powder. Dry grinder or a coffee grinder works the best.
    • On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes or until powder just get warm. Do not heat for any longer otherwise powder will start getting oily.
    • In a saucepan, boil the sugar and water together on medium heat until syrup is 1 thread or 225 degrees F on a candy thermometer.
    • Next add the saffron to the syrup mix it well. Saffron is optional. Turn off the heat.
    • Add the cashew powder to the syrup and mix it well, making sure there are no lumps.
    • To check the right consistency take a little mix in a spoon, you should be able to roll this into softball.
    • Next spread the mix quick to the greased plate. Spread before the mix cools off.
    • Allow burfi to cool and then cut them in the shapes you will like.
    • Enjoy!

    Notes

    Notes:
    1. Grind small portion at a time if you grind for too long nuts start getting oily.
    2. Store at room temperature for a week or in the fridge for longer.
     
    Tips:
    1. If the burfi remains soft, you can cook the mixture on low heat for few minutes.
    2. If the mixture is too dry add the boiling water 1 spoon at a time making sue it comes to right consistency.
    As you see you can never go wrong with this recipe.
    Tried this recipe?Let us know how it was!

  • Chole Palak (Chickpeas With Spinach)

    Chole Palak (Chickpeas With Spinach)

    Chole Palak (Spinach Chickpea)

    Chole Palak (Chickpeas With Spinach)

    Chickpeas and spinach is a marvelous combination, and Chole Palak is a healthy, high protein dish. Chickpeas, also known as garbanzo beans and kabuli chana, are immersed in spicy spinach gravy.
    5 from 1 vote
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    Course dal
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    Ingredients:

    • 1 15 oz can of chickpea (chole, garbanzo)
    • 3 cups finely chopped spinach (palak)
    • 2 medium tomatoes chopped
    • 1/2" piece ginger (adrak)
    • 1 green chili
    • 3 tablespoon oil
    • 1/4 teaspoon asafetida (hing)
    • 1 teaspoon cumin seed (jeera)
    • 1 tablespoon coriander powder (dhania)
    • 1/2  teaspoon turmeric (haldi)
    • 1/2  teaspoon red pepper adjust to taste
    • 1/2  teaspoon salt adjust to taste
    • 1/2  teaspoon garam masala

    Instructions
     

    Method

    • Drain the chickpeas and rinse 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 the seed cracks right away, the oil is ready. Add the asafetida and cumin seeds. When the cumin seeds crack, add the tomato puree, coriander powder, turmeric, and red chili powder. Cook for three to four minutes on medium heat. The tomato mixture will separate from the oil and reduce to about half in quantity.
    • Add spinach, salt, and one-half cup of water. Cook, covered, four to five minutes on medium heat.
    • Add the chickpeas and mash them lightly with a spatula. Add more water as needed to keep the gravy consistency to your liking. Cook on low heat for seven to eight minutes. Add the garam masala.

    Notes

    Serving suggestions
    1. Chole Palak can be served with roti, naan, or any other bread. It also goes well with plain rice.
    2. Chole Palak is a delicious, healthy choice for people who eat a vegan or gluten-free diet
    Tried this recipe?Let us know how it was!

    Introduction to Chole Palak – Chickpeas with Spinach:

    Palak Chana Masala is a flavorful and nutritious Indian dish that combines spinach (palak) and chickpeas (chana) in a spiced gravy or curry. It is typically made with dal (lentils), making it a good source of protein, and is naturally gluten-free and low in fat. This dish is quick and easy to prepare, making it perfect for a winter meal. It is also suitable for vegans as it does not contain any animal products.

    Chole Palak, also known as chickpeas with spinach or palak chana masala, is a delightful and nutritious dish that combines the goodness of chickpeas and spinach in a flavorful curry. This Chana Saag recipe is a perfect balance of protein-rich chickpeas and iron-packed spinach, making it not only delicious but also incredibly healthy. In this recipe, we’ll guide you through the process of making this hearty and satisfying dish step by step.

    Chole Palak Recipe:

    • Drain and Rinse the Chickpeas: Open the can of chickpeas and pour its contents into a colander. Use running water to thoroughly rinse the chickpeas, removing any canning liquid or residue. Shake the colander gently to remove excess water. Set the rinsed chickpeas aside for now.

    • Blend the Aromatics: Wash and roughly chop the tomatoes, green chilies, and ginger. Add them to a blender and blend until you have a smooth puree. This puree will form the flavorful base of your chickpea curry.

    • Heat the Oil and Add Spices: Pour oil into a saucepan and heat it up on medium heat. To test if the oil is hot enough, carefully add a single cumin seed to the pan. If the seed sizzles and cracks right away, the oil is at the perfect temperature. Once the oil is hot, add the asafetida (a pinch is enough) and cumin seeds. Asafetida adds a unique, slightly garlicky aroma to curries. Listen for the cumin seeds to crackle, indicating they’ve released their flavors.

    • Cook the Tomato Masala: Now it’s time to add the blended tomato puree, coriander powder, turmeric, and red chili powder to the pan with the cumin seeds. Stir the mixture well to combine all the spices with the tomato puree. Let this mixture cook on medium heat for three to four minutes. As it cooks, the oil will separate from the tomato mixture, and the mixture itself will reduce in volume by about half. This concentration of flavors is what will give your curry its depth.

    • Add Spinach and Simmer: After the tomato masala has cooked down, add the spinach and salt to the pan. Pour in half a cup of water as well. Give everything a good stir and bring to a simmer. Cover the pan and let the contents simmer for four to five minutes on medium heat. The spinach should wilt and become tender during this time.

    • Add Chickpeas and Adjust Consistency: Once the spinach is cooked, add the rinsed and drained chickpeas to the pan. Use a spatula to gently mash some of the chickpeas against the side of the pan. This will help slightly thicken the gravy and add some textural variation to the curry. If the gravy seems too thick at this point, simply add more water, a little bit at a time, until you reach your desired consistency. Let the chickpeas simmer in the gravy for another seven to eight minutes on low heat, allowing them to absorb all the flavors.

    • Finish with Garam Masala: As a final touch, take the pan off the heat and stir in the garam masala. Garam masala is a warming spice blend commonly used in Indian cuisine. It will add another layer of complexity to your curry. Give everything a final stir and your chickpea curry is complete!

    Tips for Making Perfect Chole Palak:

    • Use Fresh Spinach: Fresh spinach works best in this recipe as it adds a vibrant green color and a tender texture to the curry.
    • Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of red chili powder or green chilies used.
    • Add Lemon Juice: A squeeze of lemon juice added to the curry just before serving will brighten the flavors and add a hint of acidity.

    Variations of Chole Palak:

    • Creamy Chole Palak: Stir in some coconut milk or cashew cream for a creamy and indulgent version of the dish.
    • Spicy Chole Palak: Add extra green chilies or a pinch of cayenne pepper for a spicier kick.
    • Chole Palak with Paneer: Add cubed paneer to the curry for added richness and protein.

    Benefits of Including Chole Palak in Your Diet:

    • High in Protein: Chickpeas are an excellent source of plant-based protein, making Chole Palak a nutritious option for vegetarians and vegans.
    • Rich in Iron: Spinach is packed with iron, which is essential for maintaining healthy blood cells and preventing anemia.
    • Loaded with Vitamins and Minerals: Chole Palak is rich in vitamins A, C, and K, as well as folate, potassium, and magnesium, contributing to overall health and well-being.

    Frequently Asked Questions (FAQs) about Chole Palak:

    Q: Can I use frozen spinach instead of fresh spinach?

    A: Yes, you can use frozen spinach if fresh spinach is not available. Thaw the frozen spinach and squeeze out any excess water before adding it to the curry.

    Q: Can I make Chole Palak in advance?

    A: Yes, Chole Palak can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

    Q: Is Chole Palak gluten-free?

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

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curries featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Black Eyed Pea Salad

    Black Eyed Pea Salad

    Black Eyed Peas Salad

    Black Eyed Pea Salad

    Black-eyed pea salad is colorful and delicious, with ginger dressing for a nice tangy flavor. It works well for a quick & easy light lunch. Black-eyed pea salads are easy to make.
    No ratings yet
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    Course Salad
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Ingredients:

    • 1 15 oz can of black-eyed peas (lobhia)
    • 1 medium russet boiled potatoes, peeled and chopped into small cubes (about double the size of blacked eyed peas)
    • 1/4  cup chopped green bell pepper (about double the size of blacked eyed peas)
    • 2 medium seeded and finely chopped tomatoes
    • 1 green chili seeded and chopped (hari mirch)
    • About 1 teaspoon thinly sliced fresh ginger (adrack)
    • 2 tablespoon finely chopped mint (podina)
    • 2 tablespoon finely chopped cilantro (hara dhania)
    • 1 tablespoon oil

    for Salad Dressing:

    • 2 tablespoon olive oil
    • 1 tablespoon lemon juice
    • 1 tablespoon ginger juice
    • 3/4  teaspoon salt adjust to taste
    • 1/2  teaspoon black pepper
    • 1/2  teaspoon roasted ground cumin seed

    Instructions
     

    Method

    • Drain and wash the black-eyed peas.
    • Heat the oil on medium high heat. Add black-eyed peas, and potatoes. Stir-fry for two minutes.
    • Turn off the heat and let it come to room temperature.
    • Mix black-eyed peas with the chopped potatoes, tomatoes, bell peppers, and herbs.
    • Mix all the salad dressing ingredients together.
    • Mix the salad and dressing and let the salad marinate ten minutes before serving.
    Tried this recipe?Let us know how it was!

  • Moong Dal With Spinach

    Moong Dal With Spinach

    Moong Dal Spinach Recipe by Manjula

    Moong dal with spinach

    Moong dal with spinach is very flavorful tasty and healthy dal. Traditionally served with plain rice and roti. Serves 6.
    4.67 from 3 votes
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    Course Main Course
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup moong dal with skin
    • 2 cup chopped spinach
    • 1 tsp shredded ginger
    • ½ tsp turmeric
    • 1 ½ tsp salt adjust to taste
    • 4 cups water
    • ¼ tsp garam masala
    • ½ tsp lemon juice adjust to your taste

    Chaunk (seasoning):

    • 2 Tbsp clarified butter ghee
    • ½ tsp cumin seed Jeera
    • Pinch asafetida hing
    • 4 whole red chilies
    • ¼ tsp cayenne pepper

    Instructions
     

    • Wash dal changing water several times till water becomes clear.
    • In pressure cooker put dal, spinach, ginger, turmeric, salt and water and close the cooker.
    • Cook over medium high till dal comes to boil.
    • Now reduce the heat to medium and let it boil for about seven minutes.
    • Close the heat and let the steam escape before you open the pressure cooker.
    • Adjust the consistency of dal to your desire taste, adding boiled water as needed and mix it.
    • Add lemon juice, and garam masala.

    Chaunk (seasoning):

    • For seasoning or chaunk heat the ghee in small saucepan, add cumin seed wait until cumin seed cracks now add asafetida, and whole red chili.
    • Stir for few seconds and add cayenne pepper close the heat and pour over dal.
    Keyword beans, Butter, Dal, Gluten Free, Healthy, Mongdhal, Moong, Mung, Palak, Rice, Roti, Soup, Spinach, Vegetarian
    Tried this recipe?Let us know how it was!

    This wholesome and comforting dish is a staple in Indian cuisine, packed with protein, fiber, and essential vitamins and minerals. In this Palak Dal Recipe, we’ll show you how to make Moong Dal with Spinach step by step, so you can enjoy its deliciousness and health benefits.

    Step 1: Preparation of Ingredients:

    Begin by gathering all the necessary ingredients for making Moong Dal with Spinach. Rinse the moong dal under cold water and soak it for about 30 minutes to soften. Meanwhile, wash the spinach leaves thoroughly and chop them finely. tomatoes and ginger to prepare the flavor base for the dal. Having all the ingredients prepped and ready will streamline the cooking process.

    Step 2: Cooking the Moong Dal:

    In a pressure cooker or a pot, add the soaked moong dal along with water, turmeric, and salt. Pressure cook or simmer until the dal is soft and cooked through. Cooking the dal separately ensures that it’s tender and retains its shape when combined with the spinach later. Once the dal is cooked, set it aside while we prepare the spinach.

    Step 3: Sauteing Aromatics:

    In a separate pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Next, add minced ginger, and cook until fragrant. The aroma of these spices will form the flavorful base of the Moong Dal with Spinach.

    Step 4: Adding Spinach:

    Once the aromatics are sautéed, it’s time to add the chopped spinach to the pan. Stir well to coat the spinach leaves with the aromatic spices. Cook the spinach for a few minutes until it starts to wilt and shrink in volume. The gentle cooking process allows the spinach to retain its vibrant green color and nutrients.

    Step 5: Combining with Moong Dal:

    Now, add the cooked moong dal to the pan with the spinach and spices. Stir gently to combine all the ingredients. Allow the mixture to simmer for a few more minutes, allowing the flavors to meld together and the spinach to fully cook down. Adjust the seasoning with salt and add a pinch of garam masala for extra flavor if desired.

    Step 6: Finishing Touches:

    Before serving, garnish the Moong Dal with Spinach with freshly chopped cilantro leaves for a burst of freshness and color. You can also squeeze a bit of lemon juice over the dal to enhance its flavor. Serve the dal hot with rice, roti, or naan for a wholesome and satisfying meal.

    Tips for Making Perfect Moong Dal with Spinach:

    Soak Moong Dal: Soaking the moong dal beforehand helps reduce cooking time and ensures that it cooks evenly.

    Use Fresh Spinach: Fresh spinach works best in this Palak Dal Recipe as it adds a vibrant green color and a tender texture to the dal.

    Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of red chili powder or green chilies used.

    Variations of Moong Dal with Spinach:

    Creamy Moong Dal with Spinach: Stir in some coconut milk or cream for a creamy and indulgent version of the dish.

    Spicy Moong Dal with Spinach: Add extra green chilies or a pinch of cayenne pepper for a spicier kick.

    Moong Dal with Spinach and Tomatoes: Add diced tomatoes along with the spinach for a tangy twist to the dish.

    Frequently Asked Questions (FAQs) about Moong Dal with Spinach:

    Q: Can I use other lentils instead of moong dal?

    A: Yes, you can use other lentils such as masoor dal or Toor dal if you prefer. Keep in mind that cooking times may vary.

    Q: Can I make Moong Dal with Spinach ahead of time?

    A: Yes, Moong Dal with Spinach can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

    Q: Is Moong Dal with Spinach gluten-free?

    A: Yes, Moong Dal with Spinach is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.

    What is moong dal?

    Moong dal, also called mung dal, are tiny, yellow lentils that are hulled and split. They are a staple ingredient in Indian cuisine.

    What does moong dal taste like?

    Moong dal has a mild, nutty flavor and a delicate, slightly creamy texture when cooked.

    Is moong dal easy to digest?

    Yes, moong dal is generally considered one of the easiest lentils to digest. This makes it a great choice for people with sensitive stomachs.

    Is moong dal healthy?

    Moong dal is a nutritional powerhouse! It’s rich in protein, fiber, vitamins, and minerals. It’s also low in fat and cholesterol.

    How can I cook moong dal?

    Moong dal cooks quickly and easily. You can simply boil it with water or broth until tender. It’s also commonly pressure cooked for even faster preparation.

    How do I use moong dal?

    Moong dal is incredibly versatile. It’s used in soups, stews, dals (of course!), salads, and even sprouted for use in stir-fries or eaten raw.

    Are there any benefits to sprouted moong dal?

    Sprouted moong dal is believed to be even more nutritious than regular moong dal, as sprouting increases the availability of certain vitamins and minerals.

    Does moong dal contain gluten?

    No, moong dal is naturally gluten-free.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Cashew Burfi

    Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy. Its a nice sweet snack that is popular in north India. Recipe will make 24 pieces.
    5 from 1 vote
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    Course Dessert
    Cuisine Indian
    Servings 24 peices

    Ingredients
      

    • ½ cup almonds
    • ½ cup walnuts
    • ½ cup cashew nuts
    • 1 ¼ cup sugar
    • ½ cup water
    • ½ tsp cardamom powder
    • 1 Tbsp sliced almonds to garnish

    Instructions
     

    • Dry grind the walnuts, cashews and almonds in a food processor.
    • Dry roast the groundnuts in a frying pan on low medium heat.
    • Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
    • Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
    • Turn off the heat and stir in the cardamom powder.
    • Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
    • Wait a few minutes until burfi is set but still soft.
    • Then cut the burfi into any shape you like (such as square, diamond, triangle).
    • Garnish each piece of burfi with sliced almonds while the burfi is still soft.
    • Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
    • Burfi can be stored for a month.

    Notes

    Variations
    • Proportion of nuts can be changed to your choice.
    • You may also add pistachios and coconut powder.
    Keyword Almonds, barfi, Burfi, Candy, Cashew, Dessert, Gluten Free, Sweet, Vegan, walnut
    Tried this recipe?Let us know how it was!
  • Masala Peanuts

    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
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    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.

  • Rajma Chawal (Kidney Bean Curry)

    Rajma Chawal (Kidney Bean Curry)

    Rajma Chawal

    Rajma Chawal (Kidney Bean Curry)

    Rajma chawal (kidney beans with rice) is a great combination. This is a complete vegan, gluten free main course meal in itself. Serves 4.
    5 from 3 votes
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    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 ½ cup kidney beans rajma
    • 1 tsp salt adjust to taste
    • 2 large tomatoes
    • 1 Tbsp ginger
    • 1 green chili
    • 3 Tbsp oil
    • Generous pinch of asafetida hing
    • 1 tsp cumin seeds jeera
    • 2 Tbsp coriander powder dhania
    • ½ tsp turmeric haldi
    • ½ tsp red chili powder adjust to taste
    • ½ tsp black pepper
    • 1 tsp paprika
    • 1 medium chopped tomato for garnishing

    Instructions
     

    • Wash and soak the kidney beans in about six cups of water for at least 6 hours (the beans will double in volume ).
    • Cut the tomatoes in small pieces, green chili slice lengthwise and take out the seeds (if you prefer mild). Blend tomatoes, green chili, and ginger and make a paste.
    • Heat the oil in pressure cooker. Test the heat by adding one cumin seed. If the seed cracks right away, the oil is ready. Add asafetida and cumin seeds, as the cumin seeds crack add tomato paste, coriander, turmeric, chili powder, black pepper, and paprika.
    • Stir-fry for two to three minutes, until the oil begins to separate from the mixture. Add kidney beans, salt, and three cups of water. Close the cooker. Cook over medium high heat.
    • When pressure cooker starts to steam, turn the heat down to medium and cook twelve minutes.
    • Turn off the heat. Wait until the steam has stopped before opening the pressure cooker.
    • Kidney beans should be soft and tender. Stir and mash them gently. Adjust salt and pepper to taste.
    • Garnish with chopped tomatoes.
    Keyword beans, chawal, curry, Dal, Gluten Free, kidney, kuri, lentils, rajma, rajmah, Rice, Vegan
    Tried this recipe?Let us know how it was!

    How To Make Rajma Chawal Recipe: A Jain Rajma Recipe with Tips and FAQs

    Rajma Chawal, a quintessential North Indian dish, is beloved for its rich flavors and comforting texture. While traditionally made with kidney beans simmered in a tomato-based gravy, there are various regional and dietary variations to this dish. In this rendition, we present a Jain version of Rajma Chawal, devoid of onion and garlic, yet bursting with aromatic spices and wholesome goodness.

    Preparation:

    Wash the kidney beans thoroughly under running water to remove any dirt or impurities.

    Soak the kidney beans in about six cups of water for at least 6 hours or overnight. This helps in softening the beans and reducing cooking time.

    Making the Paste:

    Cut the tomatoes into small pieces and slice the green chilies lengthwise, removing the seeds if you prefer a milder taste.

    Peel and chop the ginger.

    In a blender, combine the tomatoes, green chilies, and ginger to make a smooth paste. Set aside.

    Cooking:

    Heat the cooking oil in a pressure cooker over medium heat.

    To test the oil temperature, add one cumin seed. If it crackles right away, the oil is ready.

    Add a pinch of asafetida followed by the cumin seeds. Allow the cumin seeds to crackle.

    Once the cumin seeds start crackling, add the prepared tomato paste to the cooker.

    Stir in the coriander powder, turmeric powder, red chili powder, black pepper powder, and paprika. Mix well.

    Stir-frying:

    Stir-fry the mixture for two to three minutes or until the oil begins to separate from the sides. This step enhances the flavor of the spices and ensures a rich gravy.

    Adding Kidney Beans:

    Drain the soaked kidney beans and add them to the pressure cooker.

    Season with salt according to taste.

    Pour in three cups of water and mix well to combine all the ingredients.

    Pressure Cooking:

    Close the pressure cooker with its lid securely.

    Cook over medium-high heat until the pressure cooker starts steaming.

    Reduce the heat to medium and continue cooking for twelve minutes.

    Finishing Touches:

    Once the cooking time is complete, turn off the heat and allow the pressure to release naturally.

    Once the steam has stopped, carefully open the pressure cooker lid.

    Mashing and Adjusting Seasoning:

    The kidney beans should be soft and tender. Gently stir and mash them to thicken the gravy.

    Taste the Rajma and adjust the salt and pepper as per your preference.

    Garnishing:

    Serve the Jain Rajma hot, garnished with chopped tomatoes for a refreshing burst of flavor.

    Tips and Suggestions:

    Soaking the kidney beans overnight or for at least 6 hours is crucial as it helps in reducing the cooking time and ensures even cooking.

    Use mustard oil for an authentic flavor, but if unavailable, any cooking oil can be substituted.

    Adjust the quantity of green chilies and red chili powder according to your spice preference.

    For a creamier texture, you can mash some of the kidney beans before serving.

    Garnish the Rajma with freshly chopped cilantro for added freshness and aroma.

    Serve Rajma Chawal with steamed rice or Indian bread like roti or naan for a wholesome meal.

    Benefits of Rajma Chawal:

    High in Protein: Kidney beans are an excellent source of plant-based protein, making Rajma Chawal a nutritious meal choice, especially for vegetarians and vegans.

    Rich in Fiber: Rajma is loaded with dietary fiber, which aids digestion, promotes satiety, and helps maintain a healthy weight.

    Essential Nutrients: This dish provides essential nutrients such as iron, potassium, and folate, which are vital for overall health and well-being.

    Heart-Healthy: Consuming kidney beans regularly may help lower cholesterol levels and reduce the risk of heart disease.

    Satisfying and Comforting: Rajma Chawal is not only nutritious but also deeply comforting, making it a favorite comfort food for many.

    FAQs (Frequently Asked Questions):

    Q: Can I use canned kidney beans instead of dried ones?

    A: Yes, you can use canned kidney beans for convenience. However, dried beans are preferred for their texture and flavor.

    Q: Can I skip soaking the kidney beans?

    A: Soaking the kidney beans is essential as it helps in reducing cooking time and aids in digestion. Skipping this step may result in unevenly cooked beans.

    Q: How do I make Jain Rajma without onion and garlic?

    A: In this Rajma recipe, we have omitted onion and garlic to make it suitable for a Jain diet. The rich flavor comes from a blend of aromatic spices and tomatoes.

    Q: Can I make this Rajma recipe without a pressure cooker?

    A: While a pressure cooker significantly reduces the cooking time, you can cook Rajma on a stovetop in a heavy-bottomed pot. It will require longer cooking time and frequent stirring to prevent sticking.

    Q: How long can I store leftover Rajma?

    A: Leftover Rajma can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.

    Jain Rajma Chawal is a delicious and wholesome dish that can be enjoyed by everyone, regardless of dietary preferences. With aromatic spices, creamy kidney beans, and a rich tomato gravy, it’s a comforting meal that’s perfect for any occasion. Follow this simple rajma chawal recipe and savor the authentic flavors of North Indian cuisine right in your own kitchen.
    Explore more delightful Rajasthani recipes on Manjula’s Kitchen, Explore more appetiser recipes on Manjula’s Kitchen: Vegetable Samosas, Paneer Tikka, Crispy Spinach Pakoras, Mango Lassi, Masala Chai, Gulab Jamun, Kheer (Rice Pudding)

  • Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi Pakoras

    Kadhi, a blend of yogurt and besan (gram flour) with besan pakoras, this is served with rice. This dish is popular throughout India specially in North India.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 25 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kadhi

    • 1 cup yogurt dahi, curd
    • 2/3 cup besan gram flour
    • 6 cup water
    • 2 tbsp ghee clarified butter
    • 1/8 tsp asafetida hing
    • 1/2 tsp fenugreek seeds methi dana
    • 1/2 tsp cumin seeds jeera
    • 1 tsp turmeric haldi
    • 4 whole red chilies
    • 2 bay leaves
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • pinch citric acid if needed to give more sourness to kadhi

    For Pakoras

    • 3/4 cup besan, gram flour
    • 2/3 cup water use as needed

    For Garnish

    • 1 tsp ghe clarified butter
    • 1 tsp red chili powder

    Instructions
     

    Making Kadhi

    • Mix gram flour and turmeric with yogurt until smooth. Add three cups of water slowly and mix well.
    • 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 the asafetida, fenugreek seeds, cumin seeds, stir and add bay leaves, whole red chilies, and red chili powder. Stir for a few seconds. Add the yogurt mixture and keep stirring until the kadhi comes to a boil.
    • Add three cups of water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook an hour and a half, stir occasionally. To adjust thickness, add boiled water.

    Making Pakoras

    • Add water slowly to the besan to make a smooth and thick batter. Whip the besan batter two to three minutes in a circular motion using a spoon, until light and fluffy.
    • Fry the pakoras in ½ inch of oil in a flat frying pan over medium heat. (Don’t use enough oil to cover the pakoras; they will be softer and fluffier if fried in shallow oil.
    • To test, drop one drop of batter into the oil. The batter should form a ball on the surface of the pan, but not change color right away.
    • Place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown.
    • After frying, soak the pakoras in room-temperature water for ten minutes. Squeeze the pakoras gently to remove the water, taking care not to break them.
    • Add the pakoras to the kadhi and boil on low to medium heat for ten minutes.

    Making the Seasoning

    • Heat the ghee (clarified butter) lightly in a small saucepan. Add chili powder and/or paprika (adjust to taste). Pour over the kadhi when ready to serve.

    Notes

    Variations 
    Add one cup chopped spinach to the kadhi just before adding the pakoras for extra flavor and color. 
    Add one tablespoon dry fenugreek leaves (dry mathi leaves) to the pakora batter.
    My favrait way to Serve Kadhi Pakoras is with Rice, Roti, Jeera Aloo, Spicy Green Peas
    Tried this recipe?Let us know how it was!

    Punjabi Kadhi Pakora Recipe

    Kadhi Pakora is a gluten-free summer recipe featuring a savory vegetable curry with dal (lentils) and crispy fried pakoras, creating a delightful and flavorful dish. Kadhi Pakora, a popular North Indian dish, is a comforting and flavorful yogurt-based curry with gram flour dumplings. This traditional dish is known for its tangy and savory taste, making it a favorite among many households. In this kadhi recipe, we’ll show you how to make authentic Punjabi Kadhi Pakora step by step, so you can enjoy its deliciousness at home. Whether you’re craving a comforting meal or planning a special dinner, Kadhi Pakora is sure to satisfy your taste buds.

    Step 1: Preparation of Ingredients for kadhi pakora punjabi style

    Start by gathering all the necessary ingredients for making Kadhi Pakora. For the pakoras, prepare a batter using gram flour, spices, and water. Slice and chop green chilies, cilantro, and ginger for the pakora batter. For the kadhi, whisk yogurt and gram flour together until smooth, and set aside. Finely tomatoes and ginger for the kadhi gravy. Having all the ingredients ready will streamline the cooking process.

    Step 2: Making Pakoras:

    To make the pakoras, heat oil in a deep-frying pan. Drop Spoonfuls of the pakora batter into the hot oil and fry until golden brown and crispy. Remove the pakoras from the oil and place them on a paper towel to drain excess oil. Repeat the process until all the batter is used. The crispy pakoras will add texture and flavor to the kadhi.

    Step 3: Preparing the Kadhi Base:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add cumin seeds, mustard seeds, and fenugreek seeds, and let them splutter. Next, add ginger, and cook until fragrant. The aromatic base will form the foundation of the kadhi gravy, imparting depth of flavor to the dish.

    Step 4: Cooking the Kadhi:

    Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. Then, add the whisked yogurt and gram flour mixture to the pot, stirring continuously to prevent lumps from forming. Bring the mixture to a gentle boil, then reduce the heat and let it simmer.

    Step 5: Adding Pakoras:

    Once the kadhi base is cooked and thickened, add the fried pakoras to the pot. Gently stir to coat the pakoras with the flavorful kadhi gravy. Allow the pakoras to simmer in the kadhi for a few minutes to absorb the flavors. The combination of soft pakoras and tangy kadhi creates a harmonious and satisfying dish.

    Step 6: Finishing Touches:

    Before serving, garnish the Kadhi Pakora with freshly chopped cilantro leaves for a burst of freshness and color. You can also sprinkle some roasted cumin powder on top for extra flavor. Serve the Kadhi Pakora hot with steamed rice or roti for a comforting and wholesome meal.

    Tips for Making Perfect Kadhi Pakora:

    • Consistency: Adjust the consistency of the kadhi by adding more water if it’s too thick or simmering longer if it’s too thin.
    • Fresh Ingredients: Use fresh yogurt and spices for the best flavor in the kadhi gravy.
    • Frying Pakoras: Fry the pakoras in batches to ensure even cooking and crispiness.

    Variations of Kadhi Pakora:

    • Vegetarian Variation: Skip the addition of pakoras and add vegetables like potatoes, carrots, or bell peppers to the kadhi for a vegetarian version.
    • Gluten-Free Option: Use chickpea flour (besan) instead of wheat flour for the pakora batter to make it gluten-free.
    • Spicy Version: Add extra green chilies or red chili powder for a spicier kadhi.

    Benefits of Including Kadhi Pakora in Your Diet:

    • Probiotic-rich: Yogurt used in kadhi is rich in probiotics, which promote gut health and digestion.
    • Good Source of Protein: Gram flour used in pakoras adds protein to the dish, making it a satisfying meal option.
    • Balanced Meal: Kadhi Pakora is a balanced meal that provides carbohydrates, protein, and fats, along with essential vitamins and minerals.

    Frequently Asked Questions (FAQs) about Kadhi Pakora:

    Q: Can I make kadhi without pakoras?

    A: Yes, you can skip adding pakoras and enjoy the kadhi as a creamy yogurt-based curry with a tempering of spices.

    Q: How long does kadhi pakora last in the refrigerator?

    A: Kadhi Pakora can be stored in the refrigerator for up to 3-4 days. Reheat gently on the stovetop before serving.

    Q: Can I freeze kadhi pakora?

    A: While you can freeze kadhi pakora, the texture of the pakoras may change slightly upon thawing. It’s best enjoyed fresh or stored in the refrigerator for a few days.

    For more delicious Indian curry recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian curry dishes featuring a range of spices, vegetables, and legumes to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Dal Makhani

    Dal Makhani

    Dal Makhani

    Dal Makhani, Punjabi Style

    Dal Makhani is a popular dish from state of Punjab and across North India. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with Naan, and Tandoori Roti (oven-baked flat bread).
    5 from 1 vote
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    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup whole urad dal
    • 1/8 cup red kidney beans rajma
    • 1 tsp ginger grated
    • 1 green chili, finely chopped
    • 1/2 tsp turmeric haldi
    • 3/4 tsp salt
    • 1/2 tsp mango powder amchoor
    • 1/4 tsp garam masala
    • 1/4 cup cream

    For Seasoning

    • 2 tbsp ghee, clarified ghee
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 3 whole dried red chilies
    • 1/4 tsp red chili powder
    • 1/2 tbsp ginger thinly sliced

    Instructions
     

    • Wash urad dal and kidney beans well. Soak the dal in six cups of water at least for eight hours. After soaking, dal will be about two and a half times the volume of the original.
    • Place the dal in a pressure cooker with four cups of water. Add the salt, turmeric, ginger, and green chili, and cook over medium high heat. When it begins to steam, turn the heat down to medium. Cook 25 minutes.
    • Turn off the heat. Wait until steam has stopped before opening the pressure cooker. The dal and kidney beans should be soft and tender.
    • Lightly mash the kidney beans and dal. Cook for another five minutes on low-to-medium heat.
    • Add cream, garam masala, and amchoor powder. Cook for ten minutes on low heat.

    For Seasoning

    • Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away, the oil is ready. Add cumin seeds. When they crack, add the asafetida, red chilies, and red chili powder. Stir for a few seconds.
    • Add one teaspoon of water to keep the spices from burning. Pour the spiced ghee over the dal.
    • Garnish with shredded ginger.

    Notes

    Serving suggestion, taste best with Naan, or Tandoori Roti
    Tried this recipe?Let us know how it was!

    Punjabi Dal Makhani: A Step by Step Urad Dal Makhani Recipe

    Dal Makhani is a rich and creamy lentil dish that originates from the Punjab region of India. Made with black lentils (urad dal), kidney beans, and a blend of aromatic spices, this dal makhani recipe is a staple in Punjabi cuisine. Known for its luscious texture and indulgent flavors, Dal Makhani is a popular Indian dish made primarily from lentils (dal) and typically enjoyed during the winter months. 

    It is a rich and creamy dish that is usually gluten-free, as lentils themselves are naturally gluten-free. The main ingredients for making Dal Makhani include black lentils (urad dal), red kidney beans (rajma), butter, cream, and various spices such as cumin, coriander, turmeric, and garam masala. It is traditionally cooked slowly over a low flame, allowing the flavors to meld together and the lentils to become tender. Dal Makhani is often served with rice or Indian bread like naan or roti.

    Step 1: Preparation of Ingredients:

    Begin by gathering all the necessary ingredients for making Dal Makhani. Rinse the black lentils and kidney beans under cold water and soak them for at least 8 hours or overnight to soften. Finely chop tomatoes, ginger, and green chilies to prepare the base for the dal. Having all the ingredients prepped and ready will make the cooking process smoother.

    Step 2: Cooking the Lentils:

    In a pressure cooker or a pot, add the soaked black lentils and kidney beans along with fresh water, salt, and a pinch of turmeric powder. Pressure cook or simmer until the lentils and beans are soft and fully cooked. Cooking them until tender is essential for achieving the creamy texture of Dal Makhani. Once cooked, set them aside while we prepare the gravy.

    Step 3: Preparing the Gravy:

    In a large pot or saucepan, heat oil or ghee over medium heat. Add whole spices such as cinnamon, cloves, and cardamom pods, and let them sizzle. Then, add finely chopped ginger and green chilies, and sauté until fragrant. The aromatic base will infuse the gravy with depth of flavor.

    Step 4: Adding Tomatoes: 

    Once the aromatics are sautéed, it’s time to add the chopped tomatoes to the pot. Cook the tomatoes until they soften and break down, forming a thick gravy. You can also add tomato puree for a smoother texture. Stir in spices such as coriander powder, cumin powder, red chili powder, and garam masala, and cook until the oil separates from the mixture.

    Step 5: Cooking the Lentils with Gravy:

    Now, add the cooked black lentils and kidney beans to the pot with the tomato gravy. Stir well to combine all the ingredients. Allow the mixture to simmer for a while, allowing the flavors to meld together. This slow cooking process helps develop the rich and indulgent flavors of Dal Makhani.

    Step 6: Adding Cream and Butter:

    To finish off the dish, add a generous amount of cream and butter to the pot. Stir well to incorporate the cream and butter into the dal, creating a velvety and luxurious texture. Adjust the seasoning with salt and add a pinch of sugar to balance the acidity of the tomatoes if needed.

    Step 7: Garnishing and Serving:

    Before serving, garnish the Dal Makhani with freshly chopped cilantro leaves for a burst of freshness and color. You can also drizzle a little more cream on top for added richness. Serve the Dal Makhani hot with steamed rice, naan, or roti for a comforting and satisfying meal.

    Tips for Making Perfect Dal Makhani:

    • Soak Lentils and Beans: Soaking the black lentils and kidney beans overnight helps reduce cooking time and ensures they cook evenly.
    • Slow Cooking: Allow the dal to simmer on low heat for a longer time to develop the flavors and achieve the desired creamy consistency.
    • Use Fresh Cream and Butter: Using fresh cream and butter adds richness and depth of flavor to the dish.

    Variations of Dal Makhani:

    • Spicy Dal Makhani: Add extra green chilies or red chili powder for a spicier version of the dish.
    • Restaurant-style Dal Makhani: For a restaurant-style flavor, add a tadka (tempering) of cumin seeds and dried red chilies in ghee and pour it over the prepared dal before serving.

    Benefits of Including Dal Makhani in Your Diet:

    • High in Protein: Dal Makhani is rich in protein from black lentils and kidney beans, making it a nutritious option for vegetarians and vegans.
    • Rich in Iron: Black lentils are a good source of iron, which is essential for maintaining healthy blood cells and preventing anemia.
    • Source of Healthy Fats: The addition of cream and butter provides healthy fats, which are important for overall health and satiety.

    Frequently Asked Questions (FAQs) about Dal Makhani:

    Q: Can I make Dal Makhani in advance?

    A: Yes, Dal Makhani tastes even better when made in advance as it allows the flavors to develop. It can be stored in the refrigerator for up to 3-4 days and reheated before serving.

    Q: Can I freeze Dal Makhani?

    A: Yes, Dal Makhani freezes well. Allow it to cool completely, then transfer it to airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Q: Is Dal Makhani gluten-free?

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

    For more delicious Indian dal recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dal dishes featuring a range of lentils, spices, and vegetables to add flavor and variety to your meals.

    For more delicious Indian recipes, check out Manjula’s Kitchen: Chole Bhature, Naan, Paneer Tikka Masala, Aloo Paratha, Vegetable Biryani.

  • Badam Burfi (Almond Candy)

    Badam Burfi (Almond Candy)

    Badam Burfi

    Badam Burfi (Almond Candy)

    Badam (almond) Burfi is a healthy substitute for candy but is rich in flavor. Almond burfi can be served as dessert or snack.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 20 minutes
    soaking time 30 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1 cup whole almonds
    • 1 cup sugar
    • 1/8 tsp cardamom powder
    • 2 tbsp ghe clarified butter
    • 1/3 cup milk

    Instructions
     

    • Soak the almonds in hot water for 30 minutes. Peel the skin off the almonds. 
    • Blend the almonds into a fine paste using just enough milk as needed to blend. Add the sugar and whip it for a couple of minutes.
    • Heat the ghee in the frying pan on low-medium heat. As the ghee melts, add the almond paste and cook on medium heat, stirring continuously.
    • Continue stirring until the mixture thickens to the consistency of bread batter and starts leaving the sides of the pan.
    • Add the cardamom powder. Remove the frying pan from the heat.
    • Whip the batter using a spoon in a circular motion for about two to three minutes.
    • Pour it into the prepared greased pan. Smooth en the surface of the mixture to about a quarter inch thick.
    • Let cool for about 20 minutes until burfi is just look warm.
    • Cut into 1-inch squares or any shape you like.

    Notes

    Cool to the room temperature and store burfi in an airtight container. Almond burfi has a long shelf life and can be kept outside for up to one week. When refrigerated, almond burfi will last a couple of months.
    Suggestions: 
    You can make burfi using almond meal or almond flour. If you are using almond meal, mix one cup almond meal with the sugar and milk and knead the mixture for two minutes. Let the mixture sit for 10 to 15 minutes. Then follow the directions above. The almond flour burfi will be a little chewy.
    Tried this recipe?Let us know how it was!

  • Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla (Suji – Semolina)

    Dhokla is a traditional gujrati snack, spongy and fluffy in texture. Dhokla makes a great appetizer.
    Makes about 20 pieces.
    5 from 1 vote
    Print Recipe
    Course Appetizer, Snack
    Cuisine Indian
    Servings 0

    Ingredients
      

    • 1 cup sooji semolina flour available in Indian grocery store
    • 1 cup yogurt
    • 1/4 cup water as needed
    • 1/4 tsp salt
    • 2 tsp lemon juice
    • Pinch of turmeric haldi
    • 1 green chili finely chopped
    • 2 Tbsp cilantro hara dhania finely chopped
    • 1 tsp Eno’s fruit salt Sodium Bicarbonate and Citric Acid, available in Indian grocery stores)

    For seasoning:

    • 2 Tbsp of oil
    • 1/2 tsp black mustard seed
    • 2 green peppers chopped into about 1/4 inch pieces

    Utensils to steam Dhokla:

    • Dhokla maker or if you don’t have that, use all three of the following:
    • Covered pan large enough to hold your cake rack
    • Round cake-cooling rack
    • Round 9” cake pan

    Instructions
     

    • Mix the sooji, yogurt, salt, turmeric, lemon juice, green chili, and cilantro together and make a smooth batter of a pouring consistency. Add water if needed.
    • Allow batter to rest 15 to 20 minutes.
    • Grease the cake pan and set aside.
    • Set the cake rack in the pan. Add one cup of water, just enough to touch the cake rack, and bring to a boil. This will be used to steam the dhokla.
    • When the water boils, turn down the heat to medium.
    • Add fruit salt (Eno) to the batter just before baking. The batter will foam up.
    • Quickly pour batter into a greased cake pan. Place the cake pan into the saucepan over the cake rack. Cover the pan. Steam for about 10 minutes on medium heat.
    • Check Dhokla with a knife. If the knife comes out clean, dhokla is ready. Turn off the heat and remove the cake pan from the saucepan.
    • Let it cool to room temperature, then cut into triangle or square shapes.

    Prepare the seasoning:

    • Heat oil in a small pan over medium heat. Test the heat by adding few mustard seeds to the oil; if the seeds crack right away, the oil is ready.
    • Add mustard seeds after seeds cracke add green chili stir for few seconds.
    • Drizzle the seasoning over the dhokla. Serve with Hari cilantro chutney.

    Notes

    Dhokla can be refrigerated for a few days. Before serving, heat Dhokla in a microwave or heat over steam.
    Keyword Dhokla, dokla, Flour, Gujarati, semolina, Sooji, Suji, Yogurt
    Tried this recipe?Let us know how it was!