Traditional Diwali Food Recipes: A Feast of Flavors and Festivities
Diwali, also known as the Festival of Lights, is one of the most significant and widely celebrated festivals in India. It marks the triumph of light over darkness and good over evil. A key part of the Diwali celebration is the array of diwali recipes that brings families and friends together. These festive dishes, ranging from savory snacks to sweet treats, reflect the rich culinary heritage of India. Let’s explore some of the most beloved traditional Diwali foods that add flavor and joy to the festivities.
Samosas are a staple in diwali food recipes. These crispy, triangular pastries are filled with a spiced mixture of potatoes and peas, making them a perfect snack for the festive season. Samosas are often served with tangy chutneys, adding a burst of flavor to your Diwali spread. They are also a popular item in Indian snacks and can be enjoyed by people of all ages.
Murukku
Murukku is a traditional South Indian snack made from rice flour and urad dal flour, seasoned with sesame seeds and cumin. This crunchy snack is often prepared during Diwali and is loved for its savory taste and unique texture. Murukku is an excellent addition to your Diwali snacks collection and is perfect for sharing with family and friends.
Kaju Katli
Kaju Katli is a classic Indian sweet made from cashew nuts and sugar, flavored with cardamom and sometimes garnished with silver leaf. This delicate and melt-in-the-mouth sweet is a favorite during Diwali. Kaju Katli is a must-have in diwali sweet recipes as it symbolizes prosperity and happiness. It is also a popular choice in Indian desserts recipes.
Chole Bhature
Chole Bhature is a hearty North Indian dish that is often enjoyed during festivals like Diwali. It consists of spicy chickpea curry (chole) served with deep-fried bread (bhature). This dish is rich and flavorful, making it a festive favorite. Chole Bhature can be included in your traditional Diwali food menu for a satisfying meal. It is also a hit in Indian dinner recipes.
Besan Ladoo
Besan Ladoo is a traditional Indian sweet made from gram flour, ghee, and sugar, flavored with cardamom and garnished with nuts. These round, golden ladoos are a quintessential part of diwali sweet recipes. Besan Ladoo is easy to make and is loved for its rich taste and texture. It is a perfect addition to your Indian desserts collection.
Enhancing Your Diwali Feast
To make your Diwali feast even more delightful, consider exploring related categories that complement these traditional Diwali foods. Adding Indian snacks like pakoras and chakli can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as gulab jamun and jalebi. Incorporating healthy sweet snacks like roasted nuts and fruit chaat can offer lighter options for your guests. Hosting 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 fusion dishes like Indo-Chinese spring rolls can add a unique twist to your Diwali spread.
Frequently Asked Questions (FAQs)
Q: What are some popular diwali recipes?
A: Some popular diwali food recipes include Samosas, Murukku, Kaju Katli, Chole Bhature, and Besan Ladoo.
Q: What makes traditional Diwali food unique?
A: Diwali recipes are unique due to its use of aromatic spices, rich flavors, and festive ingredients. These dishes are often prepared with great care and shared with loved ones, symbolizing the joy and togetherness of the festival.
Q: How can I create a Diwali feast with traditional Indian dishes?
A: To create a Diwali feast with traditional Indian dishes, you can include recipes like Samosas, Murukku, Kaju Katli, Chole Bhature, and Besan Ladoo. Complement these main dishes with Indian snacks and desserts for a complete festive meal.
Q: Are traditional Diwali foods suitable for vegetarians?
A: Yes, most diwali recipes are vegetarian. From savory snacks like Samosas and Murukku to sweet treats like Kaju Katli and Besan Ladoo, there are plenty of vegetarian options to enjoy during Diwali.
Q: Can I prepare these traditional Diwali dishes in advance?
A: Yes, many traditional Diwali dishes can be prepared in advance. For example, Samosas can be prepped and frozen, then fried fresh on the day of the festival. Sweets like Kaju Katli and Besan Ladoo can be made a few days ahead and stored in airtight containers.
Q: What are some traditional Indian desserts for Diwali?
A: Traditional Indian desserts for Diwali include Kaju Katli, Besan Ladoo, Gulab Jamun, and Jalebi. These sweets add a festive touch to your celebrations and are enjoyed by all.
Conclusion
Diwali food recipes are a delightful way to add flavor and joy to your festive celebrations. Whether you’re hosting a Diwali party or simply looking to try something new, these dishes will bring warmth and happiness to your table. So, gather your ingredients, try out these recipes, and create unforgettable memories with your loved ones. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these dishes into your Diwali celebrations, you’ll be able to enjoy a wide variety of delicious and traditional foods. Whether you’re looking for easy Indian recipes, a hearty meal, or a sweet treat, there’s a traditional Diwali food to suit every occasion. Happy cooking and happy Diwali!
Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.
Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb. Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them.
Making Sugar Syrup
Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat.
Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together.
Allow them to cool. Gur paras can be stored for several weeks in airtight container.
Notes
Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer.You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save
Grilled Paneer makes for a great appetizer that compliments any main course dish. Grilled paneer is quick and easy to put together, making it the perfect party appetizer. I will be preparing this appetizer a lot this holiday season because it is perfect to serve at get together and bring to potlucks.
1/2cup bell peppercubed, yellow and green to give the color
1/2cupcherry tomatoes
2tspoil
1Tbspgreen chilifinely chopped, optional
2Tbspcilantrofinely chopped, hara dhania
1tspfresh lemon juice
Spice Mix
1/2tspsalt
1/2tspblack salt
1/2tsproasted cumin seed powder
1/8tspblack pepper
1/8tspred chili powder
Instructions
Mix the spice mix and keep aside. you can make this spice mix in a large quantity and keep it ready to go whenever you need it.
Heat heavy flat frying pan on low medium heat, add the oil in to warm frying pan. Spread the paneer cubes don’t over lap them. Grill the paneer from both sides, this should take about 2 minutes. Take them out from frying pan.
Use the same pan and grill the bell pepper, for about 2 minutes stirring occasionally, bell pepper will have some brown spots. Take them out from frying pan.
Use the same pan and grill the tomatoes for about 1-2 minutes, tomatoes will have some blisters. Take them out from frying pan.
In a bowl toss the paneer with spice mix, use the spice mix about in half the quantity, adjust for you taste, cilantro, green chili and lemon juice.
Serve the grilled paneer with side of bell pepper and tomatoes and sprinkle little spice mix over bell pepper and tomatoes.
A healthy and delicious appetizer is ready to serve.
Notes
Note: This spice mix known as chaat masala can also be used to spice up any food. It especially tastes good when it is sprinkled over sliced cucumber and tomato or over pakoras. You can make the chaat masala in a larger quantity and keep it ready to go whenever you need it.
Keyword Appetizer, Grilled Paneer and Veggies, Masala Paneer, Party Food
Grilled paneer recipe is a delightful way to enjoy the rich flavors of Indian cuisine. Grilled paneer is a versatile dish that is kid friendly, quick & easy, party recipe that can be served as an appetizer, side dish, or even a main course. This recipe combines the creaminess of paneer with the smoky char of the grill, resulting in a dish that is both flavorful and satisfying. Whether you’re hosting a backyard barbecue or simply craving a taste of India, this Indian grilled paneer recipe is sure to please your palate.
Indian Grilled Paneer: A Flavorful Delight
When it comes to Indian cuisine, grilled paneer holds a special place in the hearts of many food enthusiasts. The process of grilling adds a depth of flavor to the paneer, while still allowing its creamy texture to shine through. This paneer grilled recipe is perfect for those looking to add a touch of Indian flair to their meals. By marinating the paneer in a blend of spices and yogurt, you’ll create a dish that is bursting with flavor from the very first bite.
Preparation
To begin, place the cubed paneer in a large bowl and set aside. In a separate bowl, whisk together the yogurt, olive oil, lemon juice, ground cumin, ground coriander, turmeric, salt, and pepper. Pour the marinade over the paneer, making sure to coat each piece evenly. Cover the bowl and let the paneer marinate in the refrigerator for at least 30 minutes, allowing the flavors to meld together.
Grilling the Paneer
Once the paneer has finished marinating, preheat your grill to medium-high heat. Thread the paneer cubes onto skewers, leaving a small amount of space between each piece. This will allow the heat to circulate evenly around the paneer, ensuring that it cooks evenly on all sides. Place the skewers on the grill and cook for 2-3 minutes per side, or until the paneer is lightly charred and heated through.
Tips for Perfect Grilled Paneer
Use firm or extra-firm paneer for grilling, as softer varieties may crumble on the grill.
Soak wooden skewers in water for at least 30 minutes before threading the paneer to prevent them from burning.
Experiment with different marinade ingredients, such as ginger, chili powder, or garam masala, to customize the flavor of your grilled paneer.
Variations on Grilled Paneer
While this Indian grilled paneer recipe is delicious as is, feel free to get creative with your marinade and seasoning choices. For a spicy kick, add chopped green chilies or a dash of cayenne pepper to the marinade. You can also incorporate fresh herbs like cilantro or mint for a burst of freshness. Serve the grilled paneer with a side of mint chutney or tamarind sauce for an extra layer of flavor.
Benefits of Grilled Paneer
Grilled paneer is not only delicious, but it also offers several health benefits. Paneer is a good source of protein, calcium, and phosphorus, making it an excellent addition to a balanced diet. Grilling the paneer helps to retain its nutrients while adding a smoky flavor that enhances its overall taste. Additionally, paneer is low in carbohydrates, making it a suitable option for those following a low-carb or keto diet.
Frequently Asked Questions (FAQs)
Can I grill paneer without skewers?
Yes, you can grill paneer directly on the grill grates or use a grill basket to prevent it from falling through.
How long does grilled paneer last?
Grilled paneer can be stored in the refrigerator for up to 3-4 days. Simply reheat it in the microwave or on the grill before serving.
Can I freeze grilled paneer?
While you can freeze grilled paneer, its texture may change slightly upon thawing. It’s best to freeze the paneer before grilling and marinating it.
Can I make grilled paneer in the oven?
Yes, you can bake paneer in the oven at 400°F for 15-20 minutes, or until it is lightly browned and heated through.
Paneer Malai Ladoo is a rich and delicious homemade sweet dessert. Paneer Ladoos have a creamy texture and they taste amazing! This dessert is perfect for people with a sophisticated palette and is super easy to prepare.
I used 4 cups of whole milk to make 1 cup of paneer. I have done the recipe earlier how to make Paneer.
Use heavy bottom flat frying pan, add paneer, milk and milk powder, mix it well.
Cook the paneer mixture over low heat stirring continually, because of the milk powder mix can burn easily. Also keep scrapping the sides. Mix will come together and will be the texture of soft dough, this should take about 10-12 minutes.
Add clarified butter mix it well and cook for one minute. Turn off the heat. Transfer the paneer mix on a plate, and let it come to room temperature.
Add sugar and cardamom powder, mix it well and knead, for a minute. this should be like a soft dough. Make them in about one-inch balls. Paneer Ladoos should be soft in texture. Garnish with pistachios.
Notes
Paneer Ladoos taste best when they are served chilled.Notes: if ladoo mix is dry add warm milk before adding the sugar.
A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any party like gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you won’t be able to stop munching on.
Mix flour, sooji, sugar, salt, baking soda, cardamom powder, almonds and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Cover the dough and set aside for 15 minutes or more.
Take the dough and make a flat ball shape. Rolling into about 9-inch square, then with fingers try to give a square shape. Fold in fours, roll it again and fold, do this three times. Use dry four as needed to help rolling.
Cut the rolled dough into about inch square. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on low medium heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Don’t over crowed the frying pan, you should be able to turn them easily.
Keep stirring occasionally, fry the shakkar paras until both sides are golden-brown. Frying time should be about 6-8 minutes.
Let the shakkar paras comes to the room temperature, they should be crisp.
Notes
Notes: don’t fry shakerparas on high heat otherwise they will be soft. Shakarpara are a perfect gifting idea for the holiday season since they have a long shelf life.
Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself.
Soak the coconut in boiling milk for about 30 minutes.
In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan.
After sugar start melting, keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color.
Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency.
Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios.
Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1’ squares.
Notes
NotesCaramelizing the sugar adds a very unique taste to Burfi, something every one talk about.Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares.You will also enjoy few of these recipes, they are easy, has a long shelf life and also great gift ideas, Moong Dal Ladoo, Almond Brittle, Spicy Cashews,
Keyword Coconut Candy, Gola Ki Burfi, Kid Friendly
Paneer Methi is a delicacy of Northern India. This recipe is paneer with creamy gravy flavored with dry fenugreek leaves known as Fasoori Methi. Paneer Methi is a perfect side dish for formal dinner or even a quiet dinner where you want to impress someone. Any way or time you serve this, it is delicious.
1-1/2cupspaneer cubed in about 1/2 inch piecesused 8oz paneer
1-1/2cupstomatoeschopped
1Tbspgingerchopped
1green chilichopped
2Tbspoil
1/2tspcumin seedsjeera
1/8tspasafetidahing
1/4tspturmerichaldi
1/4tspred chili powderlal mirch
2Tbspcashew powderkaju
2tspcoriander powderdhania
1tspfennel seed powdersaunf
1Tbspdry fenugreek leaveskasoori methi
1tspsalt
1-1/2cupmilk
1/4tspgaram masala
Instructions
Rub the kasoori methi between your palms and remove the stems if there is any, set aside.
Blend tomatoes, ginger, green chili to fine paste. Set aside.
Heat one teaspoon of oil in a pan on low heat stir fry the paneer until they are light gold in color, take them out.
Heat the remaining oil in a sauce pan on medium heat. When the oil is moderately hot add cumin seeds. (Cumin seeds should crack right of way). Lower the heat too low, add asafetida, turmeric, chili powder, and cashew powder stir for a minute.
Add tomato paste, coriander, fennel seed powder, salt and kasoori methi, keep stirring till tomato start leaving the side of the pan, this should take 3-4 minutes. Add milk, and cook for 2-3 minutes. Add paneer and let it cook over low heat for 2-3 minutes. This is the time you can add water as needed if gravy is too thick. Add garam masala stir and turn off the heat.
Paneer Methi is ready.
Notes
To make vegan, Substitute paneer with tofu and milk with coconut milkServe Paneer Methi with Naan, or Lacha Paratha.
Keyword Gluten Free, No Garlic, No Onion, Paneer In Creamy Gravy, Paneer With Fenugreek, Party Food
Methi Malai Paneer Recipe is a popular party recipe in Indian cuisine. This flavorful veg gravy dish is rich in high protein and gluten-free combining the richness of paneer (Indian cottage cheese) with the distinct taste of kasuri methi (fenugreek leaves), creating a harmonious blend of textures and aromas.
To commence the Methi Malai Paneer recipe start with the preparation of kasuri methi. This involves a tactile step of rubbing fenugreek leaves between the palms to unlock their aromatic flavors, carefully removing any stems present. Once this initial step is completed, the kasuri methi takes center stage, ready to infuse its unique essence into the dish.
Tomato-Based Foundation: Crafting Depth and Color
The methi malai paneer recipe continues by creating a robust base for the dish. Tomatoes, ginger, and green chili unite in a harmonious blend, resulting in a fine paste that serves as a fundamental component. This tomato-based paste contributes not only vibrant color but also imparts a deep, layered flavor profile to the Methi Paneer. After blending, the mixture patiently awaits its turn to seamlessly integrate into the unfolding cooking process.
Paneer’s Golden Prelude: A Textural Symphony Begins
Transitioning to the cooking phase as we go further in the methi malai paneer recipe add a teaspoon of oil is heat in a pan over low flame. Paneer cubes take center stage as we gently stir-fry until achieving a light golden hue. This initial culinary dance ensures that the paneer attains a delightful texture, priming it to absorb the forthcoming flavors with grace and precision.
Spiced Elevation: Building a Fragrant Foundation
Post-paneer preparation, add the remaining oil in a saucepan over medium heat. Include Cumin seeds as they start to crackle and release their earthy aroma. Lower the heat, while a symphony of asafetida, turmeric, chili powder, and cashew powder join the stage, creating a fragrant and flavorful foundation for the paneer methi.
Tomato Tapestry: Melding Flavors with Precision
The tomato paste, a star player prepared earlier, enters the culinary arena as part of the methi paneer recipe. Coriander, fennel seed powder, salt, and the patiently waiting kasuri methi are added. The ensemble is stirred diligently until tomatoes gracefully release from the pan’s sides, a visual and flavorful indication of the meticulous incorporation of diverse elements. This nuanced cooking process takes approximately 3-4 minutes, allowing flavors to intertwine and harmonize.
Creamy Symphony: Milk’s Contribution to Indulgence
To further elevate the dish, milk makes its entrance, contributing a creamy texture that enhances the overall indulgence of paneer methi. The mixture is allowed to simmer, a gentle dance of flavors taking place over 2-3 minutes. The paneer absorbs the creamy richness of the sauce, with the flexibility to adjust the consistency by adding water if the gravy proves too thick.
Paneer’s Reunion: Absorbing Creamy Richness
The previously stir-fried paneer cubes re-enter the pan, allowing them to luxuriate in the creamy tomato and spice-infused gravy. Over low heat, this reunion lasts for an additional 2-3 minutes, ensuring the paneer absorbs the full spectrum of flavors, resulting in a well-balanced and delectable paneer methi.
Garam Masala Finale: Aromatic Culmination
As a grand finale, garam masala is introduced to the dish, enhancing the overall aromatic profile and weaving together the diverse flavors into a harmonious conclusion. A final stir marks the end of the culinary symphony, and the heat is turned off, signaling the completion of the Methi Paneer recipe. The result is a tantalizing masterpiece that marries the succulence of paneer with the unique bitterness of fenugreek leaves, promising to delight the fortunate taste buds that savor this culinary creation of paneer methi.
Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat.
Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness.
Add the chilled water slowly, mixing with your fingers as you pour.
Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes.
Make Filling
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing.
Filling should be not very dry, this should take about 5 minutes.
Stir in garam masala and amchur. Add more salt or amchur according to taste.
Let the filling cool to room temperature, mix it well this should have texture of firm dough.
To make Kachoris
Take the dough and knead it for a minute. Divide the dough in twelve equal parts.
Mash the dough lightly and divide in 12 parts filling should be about same size as dough.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Notes
Serve the kachories with cilantro chutney or tamarind chutney.
Aloo kachori is a popular Indian snack that perfectly fits into various occasions and dietary preferences. It serves as a delightful addition to appetizers, party recipes, and festive menus like Diwali, Ganesh Chaturthi, Holi, Karwa Chauth, and Krishna Janmashtami. It’s also a great option for breakfast and lunch box suggestions. This delectable dish consists of deep-fried bread stuffed with a savory mixture of spiced mashed potatoes, making it a satisfying choice for vegans and anyone craving a flavorful treat.
Preparing the Dough for Aloo Kachori
To begin making aloo kachori, we first prepare the dough. In a mixing bowl, combine all-purpose flour, salt, and a splash of oil. Gradually add water and knead the mixture until you achieve a smooth, pliable dough. Cover the dough and let it rest for about 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to work with and resulting in softer kachoris.
Making the Aloo Kachori Filling
While the dough rests, let’s prepare the flavorful filling for our aloo kachori. Start by boiling potatoes until they are tender. Once cooled, peel and mash them coarsely. In a pan, heat oil and add mustard seeds, cumin seeds, and hing (asafoetida) for added flavor. Add ginger, green chilies, and spices like turmeric, red chili powder, coriander powder, and garam masala to the pan. Mix well and cook for a minute before adding the mashed potatoes. Stir the mixture until the spices are well incorporated and cook for a few minutes. Finally, add chopped cilantro for a fresh burst of flavor. Allow the filling to cool completely before proceeding.
Assembling and Frying Aloo Kachori
Now, let’s assemble our aloo kachori. Divide the rested dough into small portions and roll them out into small circles. Place a spoonful of the prepared potato filling in the center of each circle. Gently gather the edges of the dough to enclose the filling and pinch them together to seal. Flatten the filled dough balls slightly.
Next, heat oil in a deep pan for frying. Once the oil is hot, carefully slide the prepared aloo kachoris into the oil. Fry them in batches until they turn golden brown and crisp on all sides. Remove them from the oil using a slotted spoon and place them on paper towels to drain excess oil.
Serving Aloo Kachori
Once fried to perfection, aloo kachoris are ready to be served. They can be enjoyed on their own as a snack or paired with a variety of chutneys and dips. For an extra indulgence, you can also turn them into a delicious aloo kachori chaat by topping them with yogurt, tamarind chutney, green chutney, sev. The combination of crispy kachori and flavorful toppings creates a tantalizing blend of textures and flavors that will surely satisfy your taste buds.
Tips for Making Perfect Aloo Kachori
Ensure the dough is well rested to achieve a soft and pliable texture.
Keep the filling mixture relatively dry to prevent the kachoris from becoming soggy.
Seal the edges of the filled dough balls properly to prevent the filling from leaking out during frying.
Fry the kachoris in hot oil to ensure they cook evenly and become crispy.
Serve the kachoris hot for the best taste and texture.
Variations of Aloo Kachori
While the classic aloo kachori is a favorite, there are endless variations you can try to add your own twist to this beloved snack. You can experiment with different fillings such as paneer, peas, or lentils to create unique flavors. Additionally, you can adjust the spice level according to your preference by adding more or less chili powder or green chilies. Get creative and tailor the recipe to suit your taste buds.
Benefits of Aloo Kachori
Aloo kachori is not only delicious but also offers some nutritional benefits. Potatoes, the main ingredient in the filling, are a good source of vitamins and minerals, including vitamin C, potassium, and B vitamins. When enjoyed in moderation as part of a balanced diet, aloo kachori can be a satisfying and wholesome snack option.
FAQs about Aloo Kachori
Can I make aloo kachori ahead of time?
Yes, you can prepare the dough and filling ahead of time and assemble the kachoris just before frying. This can save you time, especially when serving them for parties or gatherings.
Can I bake aloo kachori instead of frying?
While traditionally fried, you can certainly try baking the kachoris for a healthier alternative. Brush them with oil and bake in a preheated oven until golden brown and crisp.
How do I store leftover aloo kachori?
Allow any leftover kachoris to cool completely before storing them in an airtight container. They can be refrigerated for a couple of days and reheated in a toaster oven or microwave before servin
Making paneer: Boil the milk in a heavy bottomed pan over medium high heat, stirring occasionally.
As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth, or muslin cloth.
Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
Making Sandesh: Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough.
Add the sugar and cardamom powder into the paneer and knead the paneer again until sugar is mixed well. Now this paneer known Sandesh.
Spread the pineapple slices on a dry surface and pat dry using the muslin cloth or paper towel.
Spread the Sandesh covering the pineapple slices evenly and garnish with slice pistachios. I prefer cutting them in four.
Refrigerate the Sandesh for about 1 hours before serving. Pineapple Sandesh taste best when it is served chilled and refrigerating the Sandesh also helps to set over pineapple.
Notes
After kneading the sugar with paneer it is known as Sandesh. This is a basic Sandesh you can use this for making many variation of Sandesh. I also I have 2 more recipe of Sandesh, you will be interested Sandesh, and Chocolate Sandesh
Besan Ka Halwa is a traditional Indian dessert and made using different flour, lentils, nuts and vegetables. Besan Ka Halwa is one of my favorite Halwas. This is delicious and also quick and easy to make. When you roast the besan, the house is full of sweet aroma. Besan Ka Halwa is also gluten free.
Boil the water with sugar, and cardamom powder in a sauce pan over low medium heat. Bring to a boil and Set aside.
Melt the clarified butter in a frying pan on low medium heat. Add besan and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Besan will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to besan water will splatter.
Turn down the heat to low and let it cook for about 2-3 minutes.
Besan will absorb the water, as the Halwa cools so keep Halwa a little softer then you like.
Garnish with cashews.
Notes
Serving suggestion Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.Variations Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfi.
Besan ka Halwa is a classic Indian dessert made from besan (gram flour), ghee (clarified butter), sugar, and aromatic spices. This sweet treat is loved for its rich flavor, creamy texture, and irresistible aroma.
Whether served warm or at room temperature, Besan ka Halwa is a delightful dessert that’s perfect for celebrating special occasions such as a party recipe or even festive occasions such as diwali, holi, ganesh chaturthi or janmashtami or simply made to satisfy one’s sweet tooth.
Variations of Halwa:
Although Besan ka Halwa can be considered to be one of the most savoury and fulfilling desserts amongst all halwas, here we have a list of some halwas that can be savoured and enjoyed all along with friends and family.
Gajar ka Halwa: Gajar Ka Halwa is a classical Indian dessert, this is also known as gajraula. Gajar ka Halwa is a delicious and popular sweet made with few ingredients, carrots, milk, sugar and flavoured with cardamom.
Atta Ka Halwa: Atta ka Halwa, is a delicious sweet dessert. This is easy to make and with few ingredients. Atta ka halwa is made with whole wheat flour, sugar, and clarified butter, flavoured with cardamom.
Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as prasad.
Sweet Potato Halwa: Sweet Potato Halwa, an eggless pudding, stands out as one of the simplest Halwa recipes to prepare. Infused with the delicate and distinctive flavors of cardamom and cinnamon, it serves as a deliciously warm dessert ideal for chilly winter evenings.
Tips for Making Perfect Besan ka Halwa:
Use Good Quality Gram Flour: Use fresh and high-quality gram flour (besan) to make Besan ka Halwa for the best flavor and texture. Fresh besan has a nutty aroma and a smooth texture, which enhances the taste of the halwa.
Roast the Gram Flour Well: Roast the gram flour in ghee until it turns golden brown and fragrant. Properly roasting the gram flour is crucial for developing the rich and nutty flavor of the halwa.
Control the Sweetness: Adjust the amount of sugar according to your taste preferences. Some people prefer Besan ka Halwa to be sweeter, while others prefer it less sweet. Start with a smaller amount of sugar and add more if needed.
Garnish with Nuts and Saffron: Garnish Besan ka Halwa with chopped nuts such as almonds, pistachios, and cashews, as well as a few strands of saffron for a luxurious touch. The nuts add crunch and texture, while saffron adds color and aroma to the halwa.
FAQs about Besan ka Halwa:
Can I make Besan ka Halwa ahead of time?
Yes, Besan ka Halwa can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat the halwa gently on the stovetop or in the microwave before serving.
Can I freeze Besan ka Halwa?
While Besan ka Halwa can be frozen, its texture may change slightly upon thawing. If freezing, allow the halwa to cool completely before transferring it to a freezer-safe container. Thaw the halwa in the refrigerator overnight before reheating.
Is Besan ka Halwa vegan-friendly?
Traditional Besan ka Halwa is made with ghee (clarified butter), which is not vegan. However, you can make a vegan version of Besan ka Halwa by using plant-based ghee or oil instead of dairy ghee.
Is Besan ka Halwa gluten-free?
Yes, Besan ka Halwa is gluten-free as it is made from gram flour, which is naturally gluten-free. However, be cautious of cross-contamination if you have a severe gluten allergy or celiac disease.
Besan ka Halwa is a luxurious and aromatic dessert that’s perfect for indulging in on special occasions or as a sweet treat for your loved ones.
With its rich flavor, creamy texture, and endless variations, Besan ka Halwa is sure to become a favorite in your dessert repertoire. Whether enjoyed warm or at room temperature, this halwa is guaranteed to satisfy your sweet cravings and leave you feeling content and happy.
Besan ka Halwa goes best even at marriage and big events hence its often served as people’s favorite choice of sweet dessert after every celebration and is a great hit among family gatherings and unions.
These Rice and Potato Cutlets are a tasty treat as a tea time snack or you can also serve them as an appetizer. They are crispy outside and soft inside. This is a quick and easy recipe and a good way to use left over rice.
In a bowl mash the rice, rice should be semi mashed add potatoes mix it well now add all the other ingredients, salt, cumin seeds, green chilies, ginger, cilantro and lemon juice. Mix should be firm and will be consistency of a sticky dough.
Grease your palm and divide them into 12 pieces I wanted to make them in small size. Roll them in patties.
Heat the oil in a frying pan on medium high heat. Frying pan should have about 1” of oil. Oil should be moderately hot. Test the oil putting a small piece of mix, this should up right of way. Drop the cutlets slowly into it, taking care not to overlap them.
Fry the cutlets until they are golden brown, turning occasionally. This should take about 5 minutes. Take them out over a paper towel.
For best taste serve them hot. Cutlets taste great with cilantro chutney.
Notes
Potatoes should be not over cooked, that will make mix soft and cutlets can break in the oil while frying.
If oil is not hot enough cutlets will be greasy. Rice and potato min should not be very soft otherwise cutlets will break in oil.
Welcome to an expanded version of the Rice Potato Cutlets recipe from Manjula’s Kitchen! These delightful cutlets are a perfect way to make the most of your leftover rice while indulging in a crispy, flavorful snack. If you’ve been wondering how to transform your surplus rice into something delicious, look no further. Let’s dive into the expanded recipe, exploring tips, variations, benefits, and frequently asked questions along the way.
Tips for Perfect Rice Cutlets
Choosing the Right Rice: For the best results, opt for cooked leftover rice that is slightly dry. This texture helps in binding the ingredients together, resulting in firmer cutlets.
Flavor Enhancement: Enhance the flavor of your cutlets by adding various spices like cumin powder, garam masala, or chaat masala to the mixture. You can also incorporate finely chopped herbs like cilantro or mint for a refreshing twist.
Crispy Coating: Achieve a crispy exterior by coating the cutlets in breadcrumbs or semolina before frying. This not only adds texture but also prevents them from becoming soggy.
Oil Temperature: Maintain the oil at a moderate temperature while frying to ensure even cooking and a golden-brown crust. Avoid overcrowding the pan, which can lower the oil temperature and lead to greasy cutlets.
Make-Ahead Option: Prepare the cutlets ahead of time and refrigerate them for up to a day. This makes them perfect for parties or quick snacks whenever cravings strike.
Variations of Rice Potato Cutlet
Vegetable Medley: Incorporate finely diced vegetables like carrots, peas, or bell peppers into the mixture for added color and nutrition. Sauté them briefly before mixing with the rice and potatoes.
Cheesy Delight: Add grated cheese to the mixture for a gooey, indulgent filling. Cheddar, mozzarella, or paneer are excellent choices that melt beautifully when fried.
Spicy Kick: Boost the heat by including chopped green chilies or a dash of chili powder in the mixture. Adjust the spiciness according to your preference for a flavorful kick.
Protein Power: Amp up the protein content by adding cooked lentils, chickpeas, or tofu to the mixture. This not only enhances the nutritional value but also adds a satisfying texture.
Benefits of Rice Cutlets
Utilizes Leftovers: This recipe provides a creative solution for using up leftover rice, minimizing food waste while creating a delicious snack or appetizer.
Budget-Friendly: With simple ingredients that are often already available in the kitchen, rice cutlets offer an economical way to enjoy a satisfying dish without breaking the bank.
Customizable: The versatility of this recipe allows for endless variations to suit individual tastes and dietary preferences. Whether you prefer a mild flavor or crave something spicy, you can customize the cutlets to your liking.
Kid-Friendly: Children tend to love the crispy texture and mild flavors of rice cutlets, making them a convenient option for family meals or lunchboxes.
FAQs about Leftover Rice Cutlet Recipe
Can I freeze the uncooked cutlets?
Yes, you can freeze the uncooked cutlets for later use. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container. When ready to cook, thaw them in the refrigerator overnight before frying.
Can I bake the cutlets instead of frying them?
While frying yields the crispiest results, you can bake the cutlets for a healthier alternative. Arrange them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for 25-30 minutes, flipping halfway through, until golden brown.
Can I use brown rice instead of white rice?
Yes, you can substitute brown rice for white rice in this recipe. Keep in mind that brown rice has a firmer texture, so you may need to adjust the amount of potato or binding agent accordingly.
What dipping sauces pair well with rice cutlets?
Rice cutlets pair well with a variety of dipping sauces, such as mint chutney, tamarind chutney, or ketchup. Get creative and experiment with different flavors to find your favorite combination.
Moong Dal Ladoos are traditional Indian festive snacky sweets. Ladoos as a dessert are made with different roasted flours or lentils, ghee and sugar. You will find ladooes for every celebration.
In a heavy bottom frying pan, roast moong dal over medium low heat. Keep stir-frying till its light brown in color and becomes aromatic. Make sure cook on low heat otherwise dal will not be toasted inside. This will take about 8 minutes. Remove from heat and transfer into a plate and let it cool to the room temperature.
Once the dal comes to room temperature, grind it to a fine powder.
In a bowl mix roasted dal powder, sugar, cardamom powder and crushed almonds. All the ingredients should be mix well. Keep aside.
Melt the ghee, ghee should be warm, pour the warm ghee over dal mixture and mix it well. Take 2 tablespoons of mix in your palm and make them into balls. If the laddu is not holding shape, add more about 1 tablespoon of melted warm ghee and mix well. Make laddus with rest of the mixture.
Store in an airtight container. The laddus will stay good for about two weeks.
Wash and peel potato and grate it with a thick grater.
Soaked the grated potatoes in cold water. Take the muslin cloth and squeeze it well.
Now spread it on a kitchen towel and pat dry with another towel.
Heat oil in a pan over high heat.
Add the grated potatoes in the frying pan enough to cover the surface. Fry on high heat for 2 minutes.
Then lower the heat to medium and fry till they become golden and crisp.
Take them out over paper towel. Note: Take 3 to 4 sheets of paper towel, making sure they will observe the extra oil keeping them dry and crispy. Repeat the process and fry potatoes in batches.
In small frying pan over low heat dry roast the almonds, remove it in a bowl.
In a same frying pan take 2 tablespoons of oil and fry peanuts on low heat till they become golden and crisp, this will take about 2 minutes and take them out over paper towel.
Fry cashews in same oil on low heat till golden and take them out over paper towel.
In a bowl mix lacha, peanuts and cashews and sprinkle the spices and mix well.
Let the chiwda cool down completely then serve or store.
Cabbage Pakoras or Crispy Cabbage Fritters are a great any time snack. They especially taste delicious when they are served with Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy cabbage pakoras.
Combine all the dry ingredients, to cabbage besan, rice flour, cumin seeds, coriander, red pepper, salt, asafetida, cilantro, and green chili in a bowl. Mix it well. Add water as needed, mixture consistency should be of sticky soft dough.
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 float and not change color instantly.
Place about one tablespoon of mix holding with your fingers into the oil. Do not overlap the pakoras.
Fry the pakoras in small batches; after you turn the pakoras one time press the pakoras lightly.
This will take five to six minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown.
Repeat this process for the remaining batches.
The crispy, delicious Cabbage Pakoras are now ready to serve.
Notes
Tips If the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.
Cabbage Pakora Recipe: A Delicious Twist to Your Snack Time
Cabbage pakora, also known as cabbage fritters, are a delightful snack that perfectly blends the crispiness of fritters with the goodness of cabbage. This popular Indian snack is made by coating shredded cabbage with a spiced chickpea flour batter and deep frying until golden brown and crispy. It’s a great way to incorporate vegetables into your diet while indulging in a savory treat. In this article, we’ll explore how to make cabbage pakora and delve into tips, variations, and the many benefits of adding this dish to your culinary repertoire.
Step-by-Step Guide on How to Make Cabbage Pakora
Preparing the Cabbage Mixture
To start, take the finely shredded cabbage in a large mixing bowl. Sprinkle some salt over it and let it sit for about 10 minutes. This helps to draw out excess moisture from the cabbage, ensuring that the pakoras turn out crispy. After 10 minutes, squeeze out the excess water from the cabbage using your hands and transfer it to a clean bowl.
Making the Batter for Cabbage Pakora
In another mixing bowl, combine the chickpea flour, rice flour (if using), carom seeds, cumin seeds, red chili powder, turmeric powder, and chaat masala (if using). Mix all the dry ingredients well. Gradually add water to the mixture, whisking continuously, until you achieve a smooth batter with a thick consistency. The batter should be thick enough to coat the cabbage evenly.
Coating the Cabbage with Batter
Now, add the squeezed cabbage to the batter mixture. Using your hands or a spoon, mix everything together until the cabbage is well coated with the batter. Ensure that each strand of cabbage is coated evenly for uniform frying.
Frying the Cabbage Pakora
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the cabbage batter into the hot oil. Fry the pakoras in batches, making sure not to overcrowd the pan. Fry until they turn golden brown and crispy, flipping occasionally for even cooking.
Draining and Serving
Once the pakoras are evenly golden brown and crispy, use a slotted spoon to remove them from the oil and transfer them to a plate lined with paper towels to drain off excess oil. Sprinkle some chaat masala over the hot pakoras for an extra burst of flavor. Serve the cabbage pakoras hot with your favorite chutney or dipping sauce. Enjoy this crunchy and delicious snack with tea or as an appetizer for any occasion!
Tips for Making Perfect Cabbage Pakora
Ensure that the cabbage is finely shredded for uniform cooking and texture.
Squeezing out excess moisture from the cabbage is crucial to prevent the pakoras from turning soggy.
Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
Adding rice flour to the batter enhances the crispiness of the pakoras.
Fry the pakoras in batches to maintain the temperature of the oil and ensure even cooking.
Variations of Cabbage Pakora
Cheesy Cabbage Pakora: Add grated cheese to the cabbage batter for a gooey and indulgent twist.
Vegetable Medley Pakora: Mix shredded carrots, and spinach along with cabbage for a colorful and nutritious pakora platter.
Spicy Cabbage Pakora: Increase the amount of red chili powder or add chopped green chilies for an extra kick of heat.
Herb-infused Pakora: Mix chopped fresh herbs like cilantro, mint, or parsley into the batter for a refreshing flavor.
Benefits of Including Cabbage Pakora in Your Diet
Cabbage is rich in vitamins K and C, making it great for boosting immunity and promoting healthy skin.
Chickpea flour used in the batter adds protein and fiber to the snack, keeping you full and satisfied for longer.
The spices used in the batter, such as cumin seeds and turmeric, have anti-inflammatory and digestive properties.
Deep frying the pakoras in oil provides energy and helps in maintaining body temperature during colder seasons.
FAQs (Frequently Asked Questions) about Cabbage Pakora
Can I make cabbage pakoda ahead of time?
Yes, you can prepare the cabbage batter ahead of time and fry the pakoras just before serving to ensure maximum crispiness.
Can I bake cabbage pakora instead of frying?
While traditionally pakoras are deep-fried for a crispy texture, you can try baking them in the oven for a healthier
alternative. However, the texture may differ slightly.
What can I serve with cabbage pakora?
Cabbage pakoras pair well with various chutneys such as mint chutney, tamarind chutney, or tomato ketchup. They also taste delicious with a hot cup of masala chai.
How long do cabbage pakoras stay fresh?
Cabbage pakoras are best enjoyed fresh and crispy. However, you can store leftovers in an airtight container in the refrigerator for up to 2-3 days and reheat them in the oven or microwave before serving.
Explore More Recipes on Manjula’s Kitchen. For more appetizer recipes like cabbage pakora, check out the following links:
Mango Shrikhand is a refreshing yogurt based sweet dish. Shrikand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori.
Preparing yogurt – Put a muslin or cheese cloth over a strainer. Pour the yogurt over muslin cloth. Place a bowl underneath the strainer to collect the excess water.
Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt.
Move the yogurt with strainer and bowl into the refrigerator for at about four hours to drain excess water. Occasionally squeeze the excess water.
Yogurt will become thick in consistency, like a cheese ball.
Add mango pulp, sugar, and cardamom powder to yogurt and mix well till sugar dissolves.
My new recipe is called Mango Mousse with raspberry pearls. This is a delicious, delicate dessert that is sure to be enjoyed by all. Mangoes are my favorite fruit so I like to incorporate them in my various recipes. This was my first time making Raspberry pearls for the garnish. I did this with a special guest, Avani, who is currently a participant on Master Chef Junior! These delicate looking pearls are simply gorgeous on desserts!
Whip the whipping cream on low speed until it forms stiff peaks. Make sure cream is cold. Set aside.
In a sauce pan add the mango puree, sugar and lemon juice and bring it to boil over medium heat. Boil for about one minutes, until sugar is dissolve.
Dissolve agar-agar in 1/4 cup of water, add agar-agar to the mango pulp, bring it boil mixing continuously. Turn off the heat, and whisk for few minutes, making sure there are no lumps.
Pour the mango puree in a bowl and bring it to room temperature. Fold the cream gently, do not whip you should be able to see both colors. Refrigerate for about two hours before serving.
For Raspberry pearls
Put 1/2 cup of oil in a small bowl and keep it in freezer till it is very chill it should take about half an hour.
In a sauce pan add raspberries, 1-1.2 tablespoons of sugar, lemon juice and about half cup of water bring to simmer over low medium heat till all the berries are soft. Note: do not overcook the berries they will become little bitter.
Strain the berry mixture through sieve to get raspberry sauce.
Add agar-agar and remaining sugar to half cup of water and bring it to boil over low medium heat for few minutes, keep stirring making sure there is no lumps and agar-agar do not stick to bottom of the pan.
Add agar-agar to raspberry sauce. Note: raspberry should be warm.
Fill in pipette, or oral syringe, or straw, or squeezed bottle with juice. Drop, one drop at a time, into the cold oil. Little caviar orbs will form on contact with the cold oil and fall to the bottom.
Strain caviar using a fine mesh strainer. Rinse well with water.
