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Category: Festival & Holiday Recipes

Indian Festival Foods: A Celebration of Tradition and Taste
Indian festivals are a time of joy, togetherness, and, most importantly, a feast of flavors. Indian festival foods are an integral part of the celebrations, bringing families and communities together to enjoy delicious and diverse dishes. From sweet to savory, these foods are deeply rooted in tradition and offer a taste of India’s rich culinary heritage. Let’s explore some of the best Indian festival recipes that you can prepare to make your festivities even more special.
Popular Indian Festival Recipes
Gulab Jamun
Gulab Jamun is one of the most cherished Indian festival foods. These soft, spongy balls made from khoya (dried milk) are deep-fried and soaked in a fragrant sugar syrup. They are a must-have during festivals like Diwali and Holi. As a favorite Indian dessert, Gulab Jamun is beloved by all ages and adds a sweet touch to any celebration. Other popular Indian desserts for festivals include Shakar Paare and Namkeen Paare, which are enjoyed during various celebrations.
Samosa
Samosas are another staple in Indian festival recipes. These crispy, savory pastries are filled with a spiced mixture of potatoes and peas, making them a perfect indian snack for any festive gathering. Samosas are versatile and can be enjoyed as part of a meal or as a standalone treat. They are often served with tangy chutneys, adding a burst of flavor to your festive spread. Samosas are also popular Indian street food recipes and can be part of your party recipes collection.
Puran Poli
Puran Poli is a traditional sweet flatbread from Maharashtra, commonly prepared during festivals like Holi and Ganesh Chaturthi. This Indian festival food is made by stuffing a dough with a sweet filling made from chana dal (split chickpeas), jaggery, and cardamom. The result is a delicious, aromatic bread that is enjoyed by everyone. Puran Poli is one of the best Indian festival recipes that embodies the spirit of Indian festivals. It can also be enjoyed as part of Indian breakfast recipes on festive mornings.
Kheer
Kheer is a classic Indian dessert made with rice, milk, and sugar, flavored with cardamom, saffron, and nuts. This creamy and rich pudding is a staple at many Indian festivals, including Eid and Raksha Bandhan. Kheer is easy to prepare and can be served either warm or chilled, making it a versatile addition to any festive menu. It is also a delightful addition to traditional Indian recipes and gluten-free dessert recipes.
Chole Bhature
Chole Bhature is a popular North Indian dish often enjoyed during festivals and special occasions. This combination of spicy chickpea curry (chole) and deep-fried bread (bhature) is hearty and satisfying. Chole Bhature is one of the best Indian festival recipes for those who love bold, robust flavors. It is commonly served with pickles, and yogurt, enhancing the overall experience. This dish can also be included in dinner recipes for festive feasts.
Enhance Your Festival Feast
To make your festival feast even more delightful, consider exploring related categories that complement these Indian festival foods. Adding Indian snacks like pakoras and vadas can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as barfi and jalebi. Incorporating healthy recipes 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 Manchurian can add a unique twist to your festival spread.
Frequently Asked Questions (FAQs)
Q: What are some popular Indian festival foods? 
A: Some popular Indian festival foods include Gulab Jamun, Samosas, Puran Poli, Kheer, and Chole Bhature.
Q: What types of festivals are celebrated in India? 
A: India celebrates a wide variety of festivals including Diwali, Holi, Eid, Christmas, Raksha Bandhan, Navratri, and Ganesh Chaturthi. Each festival has its own unique traditions and foods.
Q: How can I make my festival feast healthier? 
A: To make your festival feast healthier, you can include healthy Indian snacks like roasted nuts, fruit chaat, and baked samosas. Opting for desserts made with natural sweeteners and using less oil in savory dishes can also help.
Q: What is the significance of food in Indian festivals? 
A: Food plays a central role in Indian festivals, symbolizing prosperity, togetherness, and cultural heritage. Each festival has its own traditional dishes that are prepared and enjoyed with family and friends.
Q: Can I prepare these recipes in advance? 
A: Yes, many Indian festival recipes can be prepared in advance. For example, Gulab Jamun and Kheer can be made a day ahead and stored in the refrigerator. Samosas can be prepped and frozen, then fried fresh on the day of the festival.
Q: Are there vegetarian options for Indian festival foods? 
A: Absolutely! Most Indian festival foods are vegetarian. From savory dishes like Samosas and Chole Bhature to sweet treats like Puran Poli and Kheer, there are plenty of vegetarian options to choose from.
Conclusion
Indian festival foods are a testament to the rich culinary traditions of India. Whether you’re celebrating Diwali, Holi, Eid, or any other festival, these best Indian festival recipes will add flavor and joy to your festivities. So, gather your ingredients, try out these Indian festival recipes, and create unforgettable memories with your loved ones. Don’t forget to find vegetarian recipes for more delightful recipes from Manjula’s Kitchen!

By incorporating these dishes into your festival celebrations, you’ll be able to enjoy a wide variety of delicious and traditional foods. Whether you’re looking for a quick snack, a hearty meal, or a sweet treat, there’s an Indian festival food to suit every occasion. Happy cooking and happy festivities!

  • Corn Cutlets (Corn Fritters)

    Corn Cutlets (Corn Fritters)

    Corn Cutlets

    Corn Cutlets (Corn Fritters)

    Corn Cutlets are a mouthwatering appetizer which can be served as starters for a party or even as an evening snack. Corn Cutlets are crispy outside and soft inside. This is one of those snacks you can serve without any sauce and they taste delicious. They are also gluten free, and vegan.
    This recipe will make 12 cutlets.
    4.63 from 8 votes
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    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 People

    Ingredients
     
     

    • 2 cup yellow corn I am using frozen corn
    • 1 tsp fennel seeds coarsely ground, saunf
    • 1/2 tsp salt
    • 1 tsp ginger grated, adrak
    • 1 Tbsp green chili finely chopped, hari mirch
    • 1 Tbsp cilantro finely chopped, hara dhania
    • 1 tsp mango powder amchoor
    • 1/4 cup rice flour chawal ka atta

    Also Need

    • oil to fry

    Instructions
     

    • Defrost the corn, and pat dry. Then blend the corn to coarse paste without adding any water. 
    • Transfer the paste to a large mixing bowl. Add all the spices, ginger, fennel, coriander, green chili, mango powder and salt, mix it well. 
    • Add rice flour to the corn mixture, mix it well. Mixture should hold together, and consistency should be like a soft dough. If needed add little more rice flour.
    • Wash and grease your palm lightly, divide the dough into 12 equal parts and shape the into bullets.
    • Heat the oil in a frying pan on medium heat. Oil should be moderately hot. To check the oil, drop a little piece of mixture, mixture should sizzle and come up. Drop the rolls slowly into it, taking care not to overlap them. 
    • Fry the cutlets until they are golden brown, turning occasionally. This should take about 6-7 minutes. Take them out over a paper towel.

    Notes

    Suggestions
    Serve them hot! If you have prepared them beforehand, heat them in a toaster oven or in oven to bring the crispness back. But they taste good even at room temperature.
    Tried this recipe?Let us know how it was!

    How to Make Corn Cutlet: A Delicious Recipe

    Corn Cutlet is a versatile appetizer perfect for Holi, Krishna Janmashtami, or any party occasion, offering a quick and easy gluten-free snack option that’s also suitable for vegans, showcasing the delightful flavors of corn in every bite. These crispy treats are perfect for any occasion, whether it’s a party, a family gathering, or simply a cozy evening at home. In this recipe, we’ll explore how to make corn cutlet step by step, ensuring a perfect result every time.

    Step 1: Preparing the Ingredients

    To start making corn cutlet, gather the following ingredients: canned corn kernels, boiled potatoes, bread crumbs, chopped cilantro, minced green chilies, ginger paste, garam masala, amchur (dry mango) powder, salt, and oil for frying. These simple ingredients come together to create a delicious blend of flavors and textures in every bite.

    Step 2: Mashing the Potatoes and Corn

    Begin by draining the canned corn kernels and boiling the potatoes until they are soft. Once they’re cooked, mash them together in a large bowl until you have a smooth mixture. This forms the base of your corn cutlet, providing both substance and binding for the other ingredients.

    Step 3: Adding Flavorful Ingredients

    Now it’s time to add the flavorings to your corn and potato mixture. Mix in chopped cilantro, minced green chilies, ginger paste, garam masala, amchur powder, and salt according to your taste preferences. These spices add depth and complexity to the corn cutlet, elevating it from simple to sensational.

    Step 4: Forming the Cutlets

    Once all the ingredients are well combined, shape the mixture into small patties or cutlets. You can make them any size you like, but smaller cutlets are easier to handle and cook more evenly. Coat each cutlet in bread crumbs, ensuring that they’re thoroughly coated on all sides for maximum crispiness.

    Step 5: Frying to Perfection

    Heat oil in a deep frying pan or skillet over medium heat. Carefully place the breaded cutlets into the hot oil, making sure not to overcrowd the pan. Fry them until they’re golden brown and crispy on the outside, flipping them occasionally to ensure even cooking. Once they’re done, remove the corn cutlets from the oil and place them on a paper towel-lined plate to drain off any excess oil.

    Step 6: Serving and Enjoying

    Your corn cutlets are now ready to be served! Arrange them on a platter with your favorite dipping sauces or chutneys for added flavor. These cutlets are best enjoyed hot and crispy, straight from the frying pan. Serve them as an appetizer, snack, or even as a side dish alongside your favorite main course. However you choose to enjoy them, these corn cutlets are sure to be a hit with family and friends alike.

    Tips for Making Perfect Corn Cutlets

    • Ensure that the mashed potato and corn mixture is well combined to create a uniform texture.
    • Adjust the amount of green chilies and spices according to your preference for heat and flavor.
    • For extra crunch, you can add finely chopped bell peppers to the mixture.
    • If you’re short on time, you can use frozen corn kernels instead of canned ones, just make sure to thaw them before using.
    • To make these cutlets healthier, you can bake them in the oven instead of frying them. Simply place them on a baking sheet lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes, or until golden brown and crispy.

    Variations on Corn Cutlets

    • Cheese Corn Cutlets: Add grated cheese to the corn and potato mixture for a gooey, cheesy twist.
    • Spicy Corn Cutlets: Increase the amount of green chilies or add red chili powder for an extra kick of heat.
    • Corn and Paneer Cutlets: Mix crumbled paneer (Indian cottage cheese) with the corn and potato mixture for added richness and protein.
    • Corn Tikki Chaat: Serve the cutlets topped with yogurt, tamarind chutney, and chaat masala for a delicious Indian street food-inspired treat.

    Benefits of Corn Cutlets

    • Rich in fiber: Corn is a good source of dietary fiber, which aids in digestion and helps keep you feeling full for longer.
    • Nutrient-dense: Corn is packed with essential vitamins and minerals, including vitamin C, vitamin B6, and potassium.
    • Versatile: Corn cutlets can be customized with a variety of spices and ingredients to suit your taste preferences.
    • Crowd-pleaser: Whether you’re serving them at a party or a family dinner, corn cutlets are sure to be a hit with guests of all ages.

    FAQs about Corn Cutlets

    Can I make corn cutlets ahead of time and reheat them later?

    • Yes, you can prepare the cutlets in advance and store them in the refrigerator for up to 2-3 days. When ready to serve, simply reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.

     

    Can I freeze corn cutlets?

    • Yes, you can freeze uncooked corn cutlets for up to 1 month. Place them on a baking sheet lined with parchment paper and freeze until firm, then transfer them to a freezer-safe bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.

     

    Can I make corn cutlets without bread crumbs?

    • While bread crumbs help to bind the cutlets and create a crispy exterior, you can substitute crushed cornflakes or panko breadcrumbs for a similar effect.

     

    Are corn cutlets gluten-free?

    • If you use gluten-free breadcrumbs or omit them altogether, corn cutlets can be made gluten-free. Just be sure to check the labels of all ingredients to ensure they are gluten-free.

     

    Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Besan Ka Halwa

    Besan Ka Halwa

    Besan Ka Halwa

    Besan Ka Halwa

    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.
    3.89 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup coarse besan ladoo ka besan, gram flour
    • 1/2 cup clarified butter ghee
    • 1 cup sugar
    • 1/4 tsp cardamom powder ilachi
    • 2-1/2 cup water
    • 2 Tbsp almonds sliced

    Instructions
     

    • 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.
    Tried this recipe?Let us know how it was!

    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. 

    1. 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.
    2. 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.
    3. Sooji ka Halwa: Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as prasad.
    4. 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.

  • Rice and Potato Cutlets

    Rice and Potato Cutlets

    Rice and Potato Cutlets

    Rice and Potato Cutlets

    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.
    4.80 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
     
     

    • 1 cup rice cooked
    • 1 cup potatoes boiled, peeled, and shredded
    • 1/2 tsp salt
    • 1/2 tsp cumin seeds jeera
    • 1 Tbsp green chili chopped
    • 1 tsp ginger finely chopped
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 1/4 tsp fresh lemon juice

    Instructions
     

    • 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

    1. Potatoes should be not over cooked, that will make mix soft and cutlets can break in the oil while frying.
    2. 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.
    Tried this recipe?Let us know how it was!

    Rice and Potato Cutlets Recipe Expansion

    Introduction to Rice Potato Cutlet Recipe

    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.

     

    Exploring Other Recipes on Manjula’s Kitchen

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website: Paneer Tikka Masala, Chana Chaat (Spicy Chickpea Salad), Pav Bhaji (Spicy Vegetable Hash with Buns), Raj Kachori (Crunchy Chaat), Vegetable Biryani

  • Moong Dal Ladoo

    Moong Dal Ladoo

    Moong Dal Ladoo

    Moong Dal Ladoo

    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.
    4.79 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 14 ladoos

    Ingredients
      

    • 1 cup moong dal washed
    • 3/4 cup fine sugar
    • 1/4 cup ghee clarified butter
    • 2 Tbsp almonds crushed
    • 1/4 tsp cardamom powder ilachi

    Instructions
     

    • 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.
    Tried this recipe?Let us know how it was!

     

  • Aloo Lacha Chivda (Spicy Potato Sticks)

    Aloo Lacha Chivda (Spicy Potato Sticks)

    Aloo Lacha Chivda

    Aloo ka Lacha

    Aloo ka Lacha is an all-time favorite snack in my house and I will show you how easy to make this exotic snack.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 4 medium sized potatoes aloo
    • 2 Tbsp peanuts moongaphalee
    • 2 Tbsp broken cashews kaju
    • 2 Tbsp sliced almonds
    • 1 tsp salt
    • 1/4 tsp sugar
    • 1/4 tsp black pepper
    • 1/4 tsp red chili powder
    • Pinch of citric acid tatri

    Instructions
     

    • 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.
    Tried this recipe?Let us know how it was!

  • Cabbage Pakora (Bhajia)

    Cabbage Pakora (Bhajia)

    Cabbage Pakora

    Cabbage Pakoras

    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.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 cup thinly sliced cabbage patta gobhee
    • 1 cup besan gram flour
    • 1/4 cup rice flour
    • 1 tsp cumin seeds jeera
    • 2 tsp coriander powder dhania
    • 1/2 tsp red chili powder lal mirch
    • 1 tsp salt
    • 1/8 tsp asafetida hing
    • 2 Tbsp chopped cilantro hara dhania
    • 1 Tbsp thinly sliced green chilie adjust to taste
    • Also need oil to fry

    Instructions
     

    • 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.
    Tried this recipe?Let us know how it was!

    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:

    These recipes from Manjula’s Kitchen are sure to elevate your culinary skills and delight your taste buds!

  • Mango Shrikhand | Amrakhand

    Mango Shrikhand | Amrakhand

    Mango Shrikhand

    Mango Shrikhand

    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.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 3 cup yogurt (curd or dahi)
    • 1 cup mango puree
    • 1/3 cup fine sugar approx, use as needed
    • 1/4 tsp crushed cardamom

    For Garnishing

    • 1/4 cup mango cut into small pieces
    • 1 Tbsp sliced pistachios pista

    Instructions
     

    • 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.
    • Chill the shrikhand before serving.
    • Garnish with mango pieces, and pistachios.
    Tried this recipe?Let us know how it was!

  • Gatte Ki Sabji (Rajasthani Cuisine)

    Gatte Ki Sabji (Rajasthani Cuisine)

    Gatte Ki Sabji

    Gatte Ki Sabji

    Gatte Ki Sabji is a traditional dish from Rajasthan. These steamed gram-flour dumplings are cooked in a spicy gravy. This mouth-watering dish will complement any meal. Enjoy Gatte Ki sabji with roti or plain rice. The recipe is also vegan and gluten free.
    4.64 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Gatte

    • 2 cups besan gram flour
    • 4 Tbsp oil canola or vegetable oil
    • 1 tsp salt
    • 1 tsp red chili powder adjust to taste
    • 1/8 tsp asafetida hing, asafetida is gluten free spice, but asafetida powder contains some wheat flour, gluten free asafetida, is available on amazon.

    For Gravy

    • 3 Tbsp oil
    • 1/8 tsp asafetida hing
    • 1 tsp fennel seeds saunf
    • 2 bay leaves tejpat
    • 2 dry red chilies
    • ½ tsp red chili powder
    • 1/2 tsp turmeric haldi
    • 1 tablespoon coriander powder dhania
    • 1 tsp salt
    • 1 Tbsp Kasuri Methi
    • 1 tsp mango powder amchoor
    • 1/2 tsp garam masala

    Instructions
     

    • Mix all the ingredients for gatte together and make a stiff dough, using water as needed. You will need about 1/3 cup of water. Knead the dough well, let it rest for 10 minutes. Divide the dough into 8 parts and roll them in calendar about half inch thick.
    • Bring about 4 cups of water to boil in a pan on medium high heat. Gently drop the Gatte logs in boiling water. After it comes to boil, cover the pan and reduce the heat to medium low, and cook them cover for about 12-15 minutes’ gate should be floating on the top and will have bubbles all around.
    • Take them out from water and save the water, this will be used for making gravy. let them cool for few minutes and cut them in about half inch-thick slices.
    • Heat the oil in heavy bottom pan over medium heat, add fennel seeds, asafetida, red chilies stir and add Gattes, stir-fry for about 4-5 minutes until they are light golden brown.
    • Add bay leaves, chili powder, turmeric, coriander powder, and salt, stir-fry for about 2 minutes.
    • Add the water we saved, and Kasuri Methi boil for about 10 minutes over low medium heat, covered. This is the time add more water to adjust the thickness of the gravy. As Gatte Ki Sabji will cool off it gravy will become thick.
    • Turn off the heat and add mango powder, and garam masala, Gatte Ki Sabji is ready to serve.
    Tried this recipe?Let us know how it was!

    Authentic Rajasthani Gatte Ki Sabji: A Savory Besan Gatte ki Sabji

    Gatte ki sabji is a traditional Rajasthani dish popularly enjoyed during festivals like Karwa Chauth and Navaratri. It’s a gluten-free and vegan delicacy that features dumplings made from chickpea flour (besan) cooked in a flavorful vegetable curry or gravy. Along with the lentil-based dumplings, the curry typically includes a variety of vegetables, enhancing its nutritional value and taste. 

    Embark on a gastronomic odyssey through the vibrant flavors of Rajasthan as we delve into the intricate world of Besan Gatte Ki Sabji. This iconic dish, steeped in tradition and brimming with aromatic spices, offers a tantalizing glimpse into the culinary heritage of the region. Join us as we unravel the secrets behind crafting this delectable delicacy, offering tips, benefits, suggestions, and answers to frequently asked questions along the way.

    Crafting the Perfect Gatte:

    The journey begins with the meticulous preparation of the gatte, the cornerstone of this flavorful dish. Start by mixing besan (gram flour) with a carefully curated selection of spices, such as cumin, coriander, and ajwain, to infuse the dough with a burst of flavor. Gradually add water to form a stiff dough, ensuring it is kneaded well to achieve the desired consistency. Allow the dough to rest for at least 10 minutes to allow the flavors to meld before dividing it into equal portions and rolling them into cylindrical logs.

    Infusing Flavor into the Gravy:

    As the gatte take shape, it’s time to prepare the fragrant gravy that will elevate them to culinary perfection. Bring a pot of water to a gentle boil and gently drop the gatte logs into the simmering water. Allow them to cook until they float to the surface, indicating that they are ready to be incorporated into the savory gravy. Remember to reserve the cooking water, as it will serve as the base for the flavorful gravy, infused with the essence of besan.

    The Aromatic Symphony of Spices:

    In a heavy-bottomed pan, heat oil over medium heat and add a medley of aromatic spices, including fennel seeds, asafetida, and dried red chilies. Allow the spices to release their fragrant oils, infusing the kitchen with an irresistible aroma. Add the cooked gatte to the pan and stir-fry them until they acquire a golden-brown hue, enhancing their nutty flavor and crisp texture.

    Fine-Tuning the Consistency and Flavor Profile:

    To achieve the perfect balance of flavors, it’s essential to pay attention to the consistency of the gravy. Add bay leaves, chili powder, turmeric, and coriander powder to the pan, allowing them to bloom in the oil before incorporating the reserved cooking water. Adjust the thickness of the gravy by adding more water as needed, ensuring it coats the gatte evenly and imparts a luscious mouthfeel.

    Tips for Success:

    Use freshly ground spices for maximum flavor impact. 

    Don’t rush the cooking process; allow the gatte to cook until they float to the surface for optimal texture.

    Adjust the spice levels according to your preference, adding more or less chili powder as desired.

    For an extra layer of richness, substitute some of the water with milk or cream when making the gravy.

    Benefits of Besan Gatte Ki Sabji:

    Rich in protein: Gram flour is a good source of plant-based protein, making this dish a nutritious option for vegetarians and vegans.

    High in fiber: Besan gatte are packed with dietary fiber, which promotes digestive health and keeps you feeling full and satisfied.

    Versatile and customizable: This dish can be adapted to suit individual tastes and dietary preferences, allowing for endless variations and creative twists.

    Budget-friendly: Made with simple, pantry staples, Besan Gatte Ki Sabji is an affordable yet satisfying meal option for families on a budget.

    Suggestions for Serving:

    Garnish with freshly chopped cilantro and a squeeze of lemon juice for a burst of freshness.

    Serve hot with steamed rice or fluffy roti for a wholesome and satisfying meal.

    Pair with tangy pickle, creamy raita, or crunchy papad for a well-rounded dining experience.

    Frequently Asked Questions (FAQs):

    Q: Can I make Besan Gatte Ki Sabji in advance?

    A: Yes, you can prepare the gatte and gravy ahead of time and assemble them just before serving. Simply store the cooked gatte and gravy separately in airtight containers in the refrigerator for up to 2-3 days.

    Q: Can I freeze Besan Gatte Ki Sabji?

    A: While you can freeze the cooked gatte, the texture may change slightly upon reheating. It’s best to freeze the gatte and gravy separately and thaw them in the refrigerator overnight before reheating and assembling.

    Q: Can I substitute besan with any other flour?

    A: While besan lends a distinct flavor and texture to this dish, you can experiment with other flours such as chickpea flour or wheat flour for a different twist. Keep in mind that the flavor and consistency may vary.

    Conclusion:

    Besan Gatte Ki Sabji encapsulates the essence of Rajasthan’s rich culinary heritage, offering a tantalizing blend of flavors and aromas that delight the senses. With a bit of patience, creativity, and a dash of spice, you can recreate this iconic dish in your own kitchen, savoring the warmth and vibrancy of Rajasthani cuisine with every mouthful. So, gather your ingredients, unleash your inner chef, and embark on a culinary journey that celebrates the timeless allure of Besan Gatte Ki Sabji.

  • Mango Mousse with Raspberry Pearls

    Mango Mousse with Raspberry Pearls

    Mango Mousse with Strawberry Pearls

    Mango Mousse with raspberry pearls

    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!
    4.80 from 5 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Servings 4 people

    Ingredients
      

    For Mousse

    • 2 cup Mango pulp
    • 1/2 tsp lemon juice
    • 1/4 cup fine sugar
    • 2 1/2 tsp Agar-Agar
    • 1/4 cup water
    • 3/4 cup whipping cream

    For Raspberry Pearls

    • 2 cups fresh raspberries
    • 2 Tbsp sugar
    • 1 Tbsp lemon juice
    • 1 1/4 tsp agar-agar powder
    • 1/2 cup oil

    Instructions
     

    Mousse

    • 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.
    • Store caviar in water until ready to use.
    • Lay on a paper towel-lined plate and pat dry

    Notes

    This looks complicated but it is not.
    Enjoy!
    Tried this recipe?Let us know how it was!

     

  • Apple Coconut Barfi

    Apple Coconut Barfi

    Apple Coconut Barfi

    Apple Coconut Barfi

    Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It's also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt!
    4.63 from 8 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 30 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 3 cup apple peeled and shredded
    • 1 cup freshly grated coconut I am using frozen coconut
    • 1 1/2 cup sugar
    • 1/2 cup chopped walnuts
    • 1/4 tsp crushed cardamom
    • 1 Tbsp sliced pistachios for garnishing

    Instructions
     

    • In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes.
    • Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes, turn of the heat.
    • Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press.
    • While Burfi is still warm cut them in about one inch square.
    • Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate.

    Notes

    Burfi can be stored for 2 weeks in air tight container.
    Tried this recipe?Let us know how it was!

  • Baked Moong Daal Kachori

    Baked Moong Daal Kachori

    Recipe submitted by Hanzala

    Baked Moong Dal Kachori

    Baked Moong Daal Kachori Recipe

    Hanzala
    Baked Moong Dal Kachori is a low fat, healthy alternative snack which is filling to eat but are light on the diet.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Appetizer
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 1/2 cup moong daal soaked
    • 2 Tbsp Oil
    • 1 tsp Coriander powder
    • 1/2 tsp Cumin powder
    • 1 tsp Red chilli powder
    • 1/2 tsp Coriander seeds
    • 1/2 tsp Chat masala
    • 1 tsp Dried Mango Powder
    • 1/2 tsp Garam Masala
    • 1/4 tsp Turmeric Powder
    • Fresh Coriander
    • 1/2 tsp Fennel powder
    • Salt to taste

    For Covering

    • 2 cup Refined flour maida
    • 1 tsp Carom seeds
    • Salt to taste
    • 1/4 tsp Baking powder
    • 2 Tbsp Ghee for brushing

    Instructions
     

    • Heat oil in a non-stick pan, add coriander seeds, coriander powder, cumin powder, red chilli powder, fennel powder, garam masala powder and salt and mix well and sauté for 2 minutes add little water to avoid over cooking, Add soaked moong daal , ½ half cup water, dry mango powder and chat masala mix well and cook till moong daal is fully cooked
    • When daal mixture becomes dry, transfer it into another bowl and let it cool.
    • Preheat oven to 180° C
    • Put refined flour in a bowl, add salt, baking powder, ghee and carom seeds and mix well. Add sufficient water and knead into a stiff dough. Cover the bowl with cloth and rest the dough for 20 minutes.
    • Divide the dough into equal portions and shape into balls. Apply a little oil to each ball, press them slightly and roll out into small puris with the edges being thinner than the centre. Place some of the daal mixture in the centre, dampen the edges, bring them together and press to seal.
    • Press slightly and roll into small puris ensuring that the filling is evenly spread.
    • Grease a baking tray, place the kachoris in it, brush them with a little ghee and bake in the preheated oven at 200° C for about 15 minutes or till the kachoris are cooked and golden.
    • Arrange them on a serving plate and serve hot with tamarind chutney and chopped onion
    Tried this recipe?Let us know how it was!

  • Nariyal Ka Ladoo – Coconut Ladoo

    Nariyal Ka Ladoo – Coconut Ladoo

    Nariyal ka Ladoo

    Nariyal Ka Ladoo

    Nariyal Ka Ladoo or Coconut Ladoo, a delicious homemade sweet also can be serve as a candy. This dessert is easy to prepare. One of the simplest recipe to make with few ingredients.
    4.43 from 7 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Dessert
    Cuisine Indian
    Servings 12 pieces

    Ingredients
      

    • 2 cups fresh grated coconut I am using frozen grated coconut, easily available in Indian grocery stores
    • 1 cup heavy cream
    • 1/2 cup milk
    • 1/2 cup sugar
    • 1 Tbsp coconut powder for garnishing, optional

    Instructions
     

    • In a non-stick heavy bottom frying pan add all the ingredients, cream, milk, coconut and sugar, bring it to boil over medium high heat, stir occasionally. After coconut mix comes to boil reduce the heat to medium.
    • Lower the heat to medium and let it cook for about 5 minutes stirring occasionally, scraping the sides (otherwise sides will start browning the mix), until mixture start coming together.
    • Lower the heat to low medium, and stir continually this will be consistency of soft dough. This should take about 5 minutes. Turn of the heat.
    • Transfer mixture to the plate, let the mix sit for about 10 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls.

    Notes

    Suggestion
    You can also make this as burfi. To make burfi pour the coconut mix over flat plate and press it half inch thick in square shape. Let it sit for five to six hours and cut them in square shape. Nariyal burfi will be little soft in texture.
    If you like coconut you will love this delicious burfi.
    Enjoy! With your family and friends.
    Tried this recipe?Let us know how it was!

  • Shahi Kheer – Makhana Pudding

    Shahi Kheer – Makhana Pudding

    Shahi Kheer

    Shahi Kheer (Makhana Pudding)

    Shahi Kheer, also called Makahana Pudding is a very traditional pudding-like dessert. Makhana is puffed lotus flower seed and looks like popcorn. Shahi means rich and royal and this dish is a royal sweet snack. The textures of the nuts, and the creaminess of the milk makes this a super dessert. Adding the caramelize sugar with saffron and cardamom adds a very subtle and unique taste to the kheer.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 4 cups whole milk
    • 1 1/2 cups makhana puffed lotus seeds
    • 1/2 cup rice cooked and mashed
    • 1/2 cup sugar
    • 2 Tbsp almonds blanched and sliced, approx. 2 Tbsp
    • 2 Tbsp pistachios blanched and sliced, approx. 2 Tbsp
    • 1/4 Tsp cardamom crushed
    • saffron Few strands
    • 2 teaspoons ghee clarified butter

    Instructions
     

    • Microwave the makhana for 1/2-minute. Makhana will become crisp. After microwave slice them in 2-3 pieces.
    • In a heavy bottom pan over low medium heat melt the ghee, add the makhana and sliced almonds and roast them for about 2 minute.
    • Add the milk, and rice, turn the heat to medium high, bring the milk to boil. After milk comes to boil lower the heat to medium. let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
    • Add cardamom. Saffron and half the pistachios other half we will use for garnishing.
    • To caramelize the sugar, in a heavy bottom sauce pan, over medium heat grease the pan generously, add sugar. Keep stirring the sugar continuously till sugar start melting and change the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-6 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
    • Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer.
    • Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. Boil for 2-3 more minutes, Shahi Kheer should be consistency of soft pudding. Garnish with pistachios, 
    • Serve warm.

    Notes

    You will also like, Kheer (Rice Pudding), Pineapple Coconut Kheer – Pina Colada Pudding, Laucki Kheer (Bottle Gourd Pudding)
    Tried this recipe?Let us know how it was!

  • Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Paneer Curry)

    Paneer Pasanda (Curry)

    Paneer Pasanda

    Paneer Pasanda is a delicacy consisting of stuffed paneer with rich creamy gravy. Paneer Pasanda is a delicious and perfect dish for formal get-togethers or when you simply want to indulge yourself. This is the ultimate Paneer dish.
    5 from 5 votes
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    Prep Time 25 minutes
    Cook Time 25 minutes
    Total Time 50 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Pasanda

    • 8 oz Paneer 9 thin slices of paneer, they are about 1×3 inch of slices, I am using store bought paneer
    • 2 Tbsp fresh shredded coconut I am using frozen shredded coconut
    • 1/4 tsp salt
    • 1 Tbsp cilantro finely chopped, hara dhania
    • 2 tsp green chili finely chopped, adjust to taste

    For Batter

    • 1/4 cup corn starch or arrowroot power
    • 3 Tbsp water
    • 3 Tbsp oil to shallow fry

    For Gravy

    • 2 cups chopped tomatoes about 3 medium size tomatoes
    • 1 Tbsp ginger chopped
    • 1 Tbsp coriander powder dhania
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/4 tsp turmeric haldi
    • 1 tsp red chili powder adjust to taste
    • 1/4 cup cashew powder
    • 1 tsp salt
    • 1/4 cup heavy cream or cream
    • 1/4 tsp garam masala
    • 2 Tbsp cilantro chopped, hara dhania

    Instructions
     

    • Mash one of the paneer piece, and mix it well with coconut, salt, cilantro, and green chili.
    • Spread this mixture on 4 paneer slices and cover them with remaining 4 slices. Cut them inti two, and press it lightly. Set aside.
    • Mix corn starch in 2-3 tablespoons of water to make a thick batter.
    • Heat the flat frying pan with about 3 tablespoons of oil over medium heat. When oil is moderately hot dip the stuffed paneer pieces one at a time, gently dip in the batter and put in the frying pan, leaving some space in between. Shallow fried the paneer until they are light golden brown, from both sides.
    • Take them out over paper towel, to drain the extra oil. Set aside.

    Making Gravy

    • Blend tomatoes, ginger, coriander powder to fine paste, and strain the tomato mix. Set aside.
    • Heat the 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 cook for 3-4 minutes stirring till tomato start leaving the side of the pan. Add salt and cream and about half cup of water. Cook for 2-3 minutes. Add cilantro and garam masala stir and turn off the heat. Gravy should be pouring consistency.
    • Pour the gravy over Paneer Pasanda.

    Notes

    Paneer Pasanda is delicious. For my upcoming holiday dinner I will be serving Paneer Pasanda with Punjabi Chole, Jeera Aloo, Boondi Ka Raita, Cumin Rice and Naan.
    The one good thing with this dish you can prepare this in pieces and assemble when ready to serve.
    Enjoy!
    Tried this recipe?Let us know how it was!

    Paneer Pasanda Recipe: How to make Paneer Pasanda

    Paneer Pasanda, a gourmet delight, features sumptuously stuffed paneer immersed in a luscious creamy gravy. Ideal for formal gatherings or when you crave indulgence, Paneer Pasanda stands as the ultimate paneer dish. Elevate your party with this delectable and easy-to-make vegetable curry, making it a perfect addition to your repertoire of party recipes.

    Prepare the Paneer Filling: Mash one piece of paneer cheese and combine it thoroughly with desiccated coconut, salt, chopped cilantro, and chopped green chili. Spread this mixture evenly over four paneer slices. Carefully top these slices with the remaining four paneer slices to create a sandwich. Cut each sandwich in half and gently press down to secure the filling.

    Create the Coating: In a separate bowl, whisk cornstarch with 2-3 tablespoons of water until a thick batter forms.

    Shallow Fry the Paneer: Heat approximately 3 tablespoons of oil in a flat pan over medium heat. Once the oil reaches moderate heat, carefully dip each stuffed paneer piece into the cornstarch batter. Gently transfer the coated paneer to the pan, ensuring enough space between them. Shallow fry the paneer until they turn a light golden brown on both sides. Drain any excess oil by placing the fried paneer on a paper towel-lined plate.

    Make the Gravy: Blend chopped tomatoes, ginger, and coriander powder into a smooth paste. Strain the tomato mixture and set it aside.

    Cook the Aromatics: Heat oil in a saucepan over medium heat. Once moderately hot, add cumin seeds and wait for them to crackle. Reduce heat to low and add asafetida, turmeric powder, chili powder, and cashew powder. Sauté the spices for one minute.

    Simmer the Tomato Base: Introduce the strained tomato paste and cook for 3-4 minutes, stirring constantly until the tomato mixture separates from the sides of the pan. Season with salt and cream, then add approximately half a cup of water. Allow the gravy to simmer for 2-3 minutes.

    Finalize the Gravy: Stir in chopped cilantro and garam masala before turning off the heat. The finished gravy should have a pouring consistency.

    Assemble the Dish: Pour the prepared gravy over the fried paneer pieces.

  • Rava Kesari (Kesari Halwa)

    Rava Kesari (Kesari Halwa)

    Rava Kesari

    Rava Kesari (Kesari Halwa)

    Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet for parties as it is quick & easy to make especially if you have unexpected guests.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Dessert, Snack
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup fine sooji semolina
    • 3/4 cup sugar
    • 4 Tbsp ghee clarified butter
    • 2 Tbsp sliced almonds
    • 8 drops yellow food color
    • Pinch of saffron kesar
    • 1/8 tsp cardamom crushed, ilachi
    • 3-1/3 cups water
    • 1 Tbsp sliced pistachios pista for garnishing

    Instructions
     

    • Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside
    • Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes.
    • Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick.
    • Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter.
    • Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature.

    Notes

    Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri
    Tried this recipe?Let us know how it was!