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!
Virgin Pina colada, a non-alcoholic vegan drink. This is very refreshing tropical fruit drink. Pina colada is easy to make, just perfect for hot summer days. Pina colada is made with pineapple and coconut and has a nice and soothing taste.
Kala Jamun is a delicious vegandessert very similar to Gulab Jamun. Kala jamun is an exotic sweet dish served on special occasions. Kala Jamuns have a very unique texture as they are chewy outside and grainy inside.
1/4cup paneer (see the video how to make the paneer) I used 1-1/2 cup of milk for paneer
1/8teaspoon baking soda
1/2cup heavy cream
For Filling
Pinch of saffron
1 tablespoon crushed almond
1 tablespoon crushed pistachios
1tablespoon warm milk
For Syrup
1-1/2 cups sugar
1cup water
4 crushed green cardamom
Oil to fry
Instructions
Syrup
In a saucepan, combine the water, sugar, and cardamom over medium heat and bring it to a boil. Simmer until the syrup is sticky but not making the thread. If using a candy thermometer, it should reach 200°F. Set aside.
Kala Jamun
Soak the saffron in warm cream. And set aside.
Knead the paneer enough to make it smooth, do not over knead the paneer.
In a bowl mix the dry ingredients together, all-purpose flour, milk powder, and baking soda. Add the paneer and mix well add cream to make soft dough. Dough should be soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Let it sit for about 5 minutes.
Knead the dough if it is dry add 1 to 2 tablespoons of milk as needed not the cream. Divide the dough into 14 equal parts.
Take two pieces of dough and add the filling ingredients saffron, almonds and pistachios, mix well. Divide the filling into 12 equal parts.
Take one part of the dough roll it between your both palms to make a smooth ball and mold it into cup, place one filling in the center, cover from all around, and roll it into smooth ball. Make all 12 the same way.
Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1-1/2 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough.
Place the Kala Jamuns in the frying pan. Note: remember Kala jamuns will expand in about one and half the size, so give them enough space to expend, and don’t over crowed them.
It should take about 7 minutes to fry the kala jamuns. While frying keep rolling the kala jamuns so they are evenly browned. Kala Jamun should be near to black color.
Put the kala jamuns in the hot syrup, not boiling.
The kala jamuns should sit in the syrup for at least 30 minutes prior to serving.
Kala jamuns are ready. Serve them for your next get together.
Crispy aloo pakoras, or crispy potato fritters are a flavorful and delicious snack specially when it is served with cilantro chutney, and hot cup of chai. They are easy and quick to make. Welcome your surprise guest and treat them with these mouthwatering crispy aloo pakoras.
2cups potatoes wash, peeled and finely chopped, aloo
1/2cup besan
2tablespoons rice flour
2tablespoons corn starch
1 tablespoon fennel seeds crushed, saunf
1 tablespoon coriander seed crushed, dhania
1/4teaspoon turmeric, haldi
1/4 teaspoon mango powder, amchoor
1/8teaspoon asafetida, hing
1-1/2teaspoons red chili flakes
1tablespoon ginger finely chopped, adrak
2 tablespoons cilantro chopped, hara dhania
1tablespoon oil
1teaspoon salt
Also need oil to fry
Instructions
Wash and peel the potatoes and cut them in very small cubes, and soak them in cold water.
Mix all the ingredients together except salt and potatoes.
Drain the water from potatoes, add the spice mix and mix it well. Add water as needed making sure the spice mix stick to the potatoes uniformly.
Now add the salt and mix it well.
Heat the oil in a frying pan on medium high heat.
The frying pan should have at least 1 inch of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should raise to the top but not change color right away.
Oil your fingers it helps dropping the potatoes in the frying pan.
While putting the potatoes into oil, loosen them with your fingers to make sure the potatoes are separated and do not form clutter. Potatoes should be separated while frying.
Fry the potatoes until they turn light brown, turning them occasionally.
When they are done cooking, take them out of the oil with a slotted spoon. Place them on a paper towel to absorb the extra oil.
How to Make Crispy Aloo Pakora: A Step-by-Step Guide
Crispy Aloo Pakoras are delightful appetizers that cater to various dietary preferences and occasions. These gluten-free treats are perfect for both kids and adults alike, offering a quick and easy snack option, ideal for street food cravings. Made with vegan ingredients, these pakoras are not only delicious but also suitable for those following a plant-based diet. Enjoy the crispy goodness of these flavorful potato fritters without any worries about gluten, making them a versatile and inclusive snack for everyone to relish.
Introduction to Crispy Aloo Pakora Recipe
In this crispy aloo pakora recipe, we’ll explore the secrets to achieving the perfect texture and flavor for these beloved Indian snacks. Aloo pakora is crispy on the outside and soft on the inside, these pakoras are a delightful treat for any occasion. Whether you’re looking for a quick snack or planning a party menu, these pakoras are sure to impress. Let’s dive into how to make crispy aloo pakora with this step-by-step guide.
Step 1: Prepare the Ingredients
To start making crispy aloo pakoras, gather the following ingredients: potatoes, chickpea flour (besan), rice flour, salt, cumin seeds, chili powder, asafoetida (hing), and water. Peel and slice the potatoes thinly, ensuring they’re uniform in thickness for even frying. Mix the chickpea flour, rice flour, salt, cumin seeds, chili powder, and asafoetida in a bowl. These ingredients will ensure your aloo pakoras crispy and full of flavor.
Step 2: Coat the Potatoes
Dip the potato slices into the prepared batter, ensuring each slice is thoroughly coated. The batter will help create that signature crispy texture when fried. Make sure the batter evenly covers each slice to achieve crispy aloo pakoras.
Step 3: Heat the Oil
In a deep frying pan, heat oil over medium heat. The key to how to make aloo pakora crispy is ensuring the oil is hot enough before frying. To test if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the surface, the oil is hot enough for frying.
Step 4: Fry the Pakoras
Carefully place the coated potato slices into the hot oil, ensuring not to overcrowd the pan. Fry the pakoras in batches, flipping them occasionally to ensure even cooking. Fry until they turn golden brown and crispy on all sides. Once done, remove them from the oil and place them on a paper towel to drain excess oil.
Step 5: Serve and Enjoy
Your crispy aloo pakoras are now ready to be served! Enjoy them hot with your favorite chutney or sauce. These pakoras make for a perfect appetizer or snack, guaranteed to please everyone with their irresistible crunchiness and delicious flavor.
Tips for Making Crispy Aloo Pakoras
Thinly slice the potatoes: Slicing the potatoes thinly ensures they cook evenly and become crispy when fried.
Maintain the oil temperature: Keep an eye on the oil temperature to ensure it remains hot throughout the frying process, resulting in crispy pakoras.
Use a slotted spoon: When frying the pakoras, use a slotted spoon to carefully flip them and remove them from the oil, ensuring they cook evenly and are not soggy.
Variations of Aloo Pakora Recipe
Mixed Vegetable Pakoras: Add other vegetables like spinach, or cauliflower to the batter for a variation in flavor and texture.
Spice Level: Adjust the amount of chili powder according to your spice preference. You can also add finely chopped green chilies for an extra kick.
Cheese Stuffed Pakoras: Place a small cube of cheese between two potato slices before dipping them in the batter for a gooey and indulgent twist.
Benefits of Aloo Pakoras
Rich in Carbohydrates: Potatoes are a good source of carbohydrates, providing energy to keep you feeling full and satisfied.
High in Fiber: Chickpea flour used in the batter is high in fiber, aiding in digestion and promoting gut health.
Vitamins and Minerals: Potatoes contain essential vitamins and minerals such as vitamin C, potassium, and B vitamins, contributing to overall health and well-being.
FAQs about Aloo Pakoras
Can I make aloo pakoras ahead of time?
Yes, you can prepare the batter and slice the potatoes ahead of time. Fry the pakoras just before serving for the best results.
Can I bake aloo pakoras instead of frying them?
While frying gives the pakoras their characteristic crispiness, you can try baking them for a healthier alternative. However, the texture may differ slightly.
How do I store leftover pakoras?
Allow them to cool completely, then store them in an airtight container in the refrigerator. Reheat them in the oven or microwave before serving for the best taste and texture.
Chiroti, also known as khaja, this is a crispy sugar coated puri a delicious snack. Chiroti is a traditional Maharashtrian delicacy. I like to make them for holidays like holi and Diwali. This is also kid-friendly snack.
We also need 2 tablespoons all-purpose flour and 2 tablespoons of melted clarified butter to make paste
Oil to fry
For syrup
3/4cups of sugar
1/3cup of water
1/4 teaspoon crushed cardamom seeds
Instructions
Syrup
In a pan add the water, sugar and cardamom bring it to boil over medium high heat, stir making sure sugar is dissolved. Let it boil till syrup is sticky but not making a thread, on candy thermometer it should be 220 degrees. Set aside.
For Chiroti
In a small bowl, mix flour with ghee and keep aside. This paste is used to bind the layers of rotis. Set aside.
In a bowl, add the flour, salt and ghee and mix well. Slowly add enough water to make a smooth yet firm dough. Cover the dough and keep aside for at least 10 minutes.
Knead the dough lightly and divide the dough in two equal parts. Roll each dough in thin roti, try to roll in rectangle shape about 9”x12”
Place one roti on flat surface smear it with ghee and flour paste. Place the another roti over and smear with ghee again. Gently rolled it into a log and cut into 1/2” pieces. This will make about 18 pieces.
Roll each patty in rounds or in rectangles about 3” to 5”.
Heat at least one inch of oil in a frying pan over medium heat. To test, place a small piece of dough into the oil; the oil should sizzle and the dough should rise to surface without changing color.
Place rolled out chirotis into the oil, without over lapping. Deep fry the chirotis on a medium flame, flipping them gently to cook both sides to light golden brown. Take them out over paper towel, this will absorb the excess oil.
Dip them in hot syrup, it should be coated from both sides take them out over greased plate. let it dry it should take about three hour.
Chiroties will be crispy and flakey you can store them in an airtight container and they stay fresh for at least one week to ten days.
Crispy Aloo Tikki is a popular street foodchaat that can be made in a variety of ways. Any way you prepare these tikkis, they are sure to turn out great! They taste especially delicious with cilantro chutney or tamarind chutney. One of my favorite toppings is spiced chola (this recipe for crispy aloo tikki is with spicy chola topping).
1 15oz can of chick pea, garbanzo beans, kabuli chana,
2tablespoons oil
2tablespoons besan (gram flour)
2tablespoons green chili finely chopped, adjust to taste
2 tablespoons ginger finely chopped, adjust to taste
1teaspoon salt
1/2teaspoon black salt
1 teaspoon roasted cumin seeds powder
1teaspoon garam masala
1/2teaspoon mango powder (amchoor)
Instructions
Preparation for potatoes
Boil the potatoes you will need 3 to 4 potatoes, do not overcook the potatoes they should be still firm, otherwise potatoes will be mushy, and tikki will not be crispy as desired. Peel and shred the potatoes.
Add salt, corn starch, and cilantro to shredded potatoes and mix it well with light hand. Don’t knead the potatoes. Divide the potatoes in eight equal parts and roll them, into patties. Cover the patties and refrigerate for at least 4-5 hours. This is an important step to make crispy tikkies.
Chola Topping
Wash the chick peas changing the water 2-3 times. In a blender mash the chick peas with one cup of water just churning few times. Chick peas should be mashed not pasty.
Heat the oil in a pan over medium heat add the besan and roast the besan stirring continuously until besan is golden brown this should take about a minute.
Add ginger and green chili stir for 30 seconds, add chick peas, salt, cumin seed powder, garam masala, and mango powder.
Cook over low heat for about 10 minutes if needed add water, chick peas should be consistency of dosa or pancake batter.
Turn off the heat, spiced chola topping should be served hot with crispy aloo tikki.
Making the Crispy Aloo Tikki
Heat the flat frying pan with less than 1/8 inch of oil over medium high heat. When oil is moderately hot put the potatoes patties leaving some space in between. Let it brown for about 2 minutes then turn it over. Shallow fry the tikkies until they are light brown from both sides.
Notes
Tips
Do not cook on low heat, tikkies will become greasy and will not be as crispy.
Aloo tikkies are ready serve hot with spicy chola.
You can also serve crispy tikkies with cilantro chutney or tamarind chutney.
Chola topping also goes well with samosas and Samosa Pinwheels.
Thattai is a popular south Indiansnack. You may call them crispy rice crackers. This is made with rice flour and a few spices. It is both vegan and gluten free. Thattai is a great snack to have on hand in your pantry.
Combine all the ingredients in a bowl, except water, rice flour, salt, asafetida, sesame seeds, chana dal, ginger, green chili, and oil mix it well. Add water as needed to make the firm dough.
Divide the dough in about 30 equal parts.
Take 2 plastic sheet, I am using zip lock bags this makes it easy to roll. Place one part of the dough between two bags and flatten it thin. Heat oil in a heavy frying pan on medium heat. Check the oil temperature by dropping a small piece of dough into the oil, if it sizzle and rises to the surface slowly, without changing the color, oil is ready for frying.
Gently transfer the flattened dough into the oil. Do not over crowed the frying pan. Fry them until they are light golden brown both sides. This should take about four minutes.
Take them out over paper towed to drain the excess oil.
Repeat the same process for the rest of the dough.
Thattai should be crisp. After it cools, store it in an air tight container.
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, flavored with cardamom. I love the sweet aroma and flavor of cardamom, for me cardamom is must to have any sweet I make.
Boil the water and sugar in a pan over medium high heat. Bring the syrup to full boil and mix it well making sure sugar is dissolved, and turn off the heat. Set aside.
In a frying pan over low medium heat, add the clarified butter after butter is melted add whole wheat flour. Keep stirring and roast the flour, till it turns light brown and have nice sweet aroma. Flour should be roasted well, after adding the syrup four will be lighter in shade. Halwa should be nice and light brown in color. This should take about 7-8 minutes.
Add the syrup slowly to minimize splattering. Keep stirring continuously, making sure there is no lumps. Add raisins, half the almonds and cardamom, and cook till it becomes consistency of thick batter. Keep the halwa softer than your desired consistency, as it will thicken over time. This should take about 5-6 minutes.
These Mixed Vegetable Pakoras are an all-time favorite snack in India. There are endless variations of pakoras, which are also known as bhajias. Mixed vegetable pakoras as the name suggests are made with a variety of vegetables. Pakoras are great as an appetizer or snack for any type of the gathering. They are perfect for a rainy day, and even more delicious paired with a cup of hot spicy chai.
Combine all the dry ingredients, besan, coriander, fennel, red pepper, salt, and asafetida in a bowl. Mix it well.
Add potatoes, cauliflower, spinach, cabbage, and green chilies and oil into dry mix, mix it well keep aside for about ten minutes. When you are ready to fry pakoras if mix is too dry add as needed 1 or 2 spoons of water to make texture of 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 come up and not change color instantly.
Place about two tablespoons 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 pakoras are now ready to serve.
Notes
TipsIf the oil is too hot the pakoras will not be crisp; if the oil is not hot enough, the pakoras will be greasy.Serving suggestions
The vegetable pakoras are best dipped in a mint chutney, tamarind chutney, or sprinkled with chat masala.
Pakoras taste best when they are served hot.
You can make the pakoras one day in advance, do not refrigerate. When ready to serve refry them in moderately hot oil.
Mixed Vegetable Pakora Recipe: How to make Mixed Vegetable Pakora
Introduction to Mixed Vegetable Pakora
Mixed vegetable pakoras are a popular Indian veganstreet food and snacks made with a variety of vegetables coated in a spiced chickpea flour batter and deep-fried until crispy. This mixed vegetable pakora recipe is a delicious way to enjoy the flavors of different vegetables in a crunchy and flavorful snack. It’s perfect for serving at parties, as a tea-time snack, or as an appetizer before a meal.
Ingredients for Mixed Vegetable Pakora
The ingredients required for making mixed vegetable pakoras include a variety of vegetables such as potatoes, cauliflower, spinach. These vegetables are thinly sliced or chopped into bite-sized pieces, depending on preference. Other ingredients include chickpea flour (besan), rice flour for added crispiness, spices like cumin seeds, turmeric powder, chili powder, and salt to taste. Fresh cilantro leaves and green chilies can be added for extra flavor and heat.
Step-by-Step Instructions on How to Make Mixed Vegetable Pakora
Preparation of Vegetables
Start by washing and preparing the vegetables. Peel and thinly slice the potatoes, chop the cauliflower into small florets, and finely chop the spinach leaves. Thinly slice green chilies. Ensure that all the vegetables are dry before using them in the batter.
Making the Batter
In a large mixing bowl, combine chickpea flour, rice flour, cumin seeds, turmeric powder, chili powder, and salt to taste. Gradually add water to form a thick batter, ensuring there are no lumps. The batter should be thick enough to coat the back of a spoon but still easily coat the vegetables.
Mixing Vegetables with Batter
Add the prepared vegetables to the batter and mix until they are evenly coated. Ensure that each piece of vegetable is well-coated with the batter for even frying.
Frying the Pakoras
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, carefully drop spoonfuls of the vegetable batter into the hot oil. Fry the pakoras in batches, ensuring not to overcrowd the pan. Fry until they are golden brown and crispy, flipping them occasionally for even frying.
Draining and Serving
Once the pakoras are golden brown and crispy, remove them from the oil using a slotted spoon and drain them on paper towels to remove excess oil. Serve hot with mint chutney, tamarind chutney, or ketchup.
Tips for Making Perfect Mixed Vegetable Pakoras
Ensure that the vegetables are thinly sliced or chopped uniformly to ensure even frying.
Use chilled water to make the batter, as it helps in making the pakoras crispier.
Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
Fry the pakoras on medium heat to ensure that they cook through evenly without burning.
Variations of Mixed Vegetable Pakoras
Paneer Pakoras: Add cubes of paneer (Indian cottage cheese) along with the vegetables for an extra protein boost.
Corn Pakoras: Add sweet corn kernels to the vegetable batter for a sweet and crunchy variation.
Mushroom Pakoras: Slice mushrooms and coat them with the batter for a flavorful mushroom pakora.
Benefits of Eating Mixed Vegetable Pakoras
Provides a good source of vitamins and minerals from the variety of vegetables used.
Chickpea flour used in the batter is gluten-free and rich in protein and fiber.
Frying the pakoras in moderate amounts of oil makes them crispy and delicious without being overly greasy.
FAQs about Mixed Vegetable Pakoras
Can I make mixed vegetable pakoras ahead of time?
Yes, you can prepare the vegetable batter ahead of time and refrigerate it. However, it’s best to fry the pakoras just before serving to retain their crispiness.
Can I bake mixed vegetable pakoras instead of frying them?
While frying gives the pakoras a crispy texture, you can try baking them in a preheated oven at 375°F (190°C) for about 20-25 minutes or until they are golden brown and crispy.
How long can I store leftover mixed vegetable pakoras?
Leftover pakoras can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a toaster oven or oven until they are heated through before serving.
Appetizers: Try out the delicious Samosa Recipe for another popular Indian appetizer.
Beverages: Refresh yourself with a cool glass of Mango Lassi, a traditional Indian yogurt-based drink.
Desserts: Indulge your sweet tooth with the delectable Gulab Jamun Recipe, a classic Indian dessert made from milk solids soaked in sugar syrup.
With these recipes, you can explore a variety of flavors and tastes from the rich culinary tradition of Indian cuisine. Enjoy cooking and savoring these delightful dishes with family and friends!
kesar peda is a classic dessert made for festive occasions. They are delicious sweet snack and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make.
Heat the frying pan on low heat, I like to use heavy bottom nonstick pan. Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm.
Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm.
Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make khoya soft and will not able to make peda.
Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. Make a dent into the peda.
Garnish them with pistachios.
Finish peda consistency should be little grainy.
Notes
Notes
If peda mix is too dry add lukewarm cream as needed.
If peda mix is too soft add little almond powder, now you can call this peda kesar almond peda. Do not try to cook again thinking it will become thick, peda will become chewy.
Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal). I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat.
Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well.
Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa.
Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy.
for Syrup
Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat.
for Jalebi
Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away.
Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. That’s what I am using.
Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter.
Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process.
Jalebies are ready to serve.
Notes
Variations
Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch.
Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity.
Dal Puri (fried puffed bread), which consist of puris filled with mildly spiced moong dal. This delicacy is delicious and very festive. Dal Puri is an excellent option with any meal as it is sure to be a crowd-pleaser. Serve these incredible dal puris with spicy squash, or potato curry with yogurt gravy.
In a bowl mix the flour, salt and oil together. Add the water slowly, mixing with your fingers as you pour. Dough should be firm and smooth. I used about half cup of water. Knead the dough lightly. Cover the dough and let it sit for at least fifteen minutes.
For Filling
Wash and soak dal for at least four hours. Drain the water and blend dal, with ginger, and green chili to smooth paste. While blending dal just use enough water needed to blend. I used about 3 tablespoons of water.
After dal is blended to smooth paste add all the ingredients fennel seeds, cumin seeds, asafetida, and mango powder except oil, blend for few seconds making all the ingredients mix well.
Heat the oil in a nonstick frying pan over low medium heat, add dal paste and keep stirring until it becomes consistency of soft dough. This should take about 2 minutes.
Remove from heat and let it cool just enough that you can knead it to make a soft dough.
Making the Dal Puri
Take the dough and knead it for a minutes. Divide the dough in 18 equal parts.
Take the filling and divide into 18 parts, filling should be little smaller then dough ball. You may have some filling left over.
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 1 part of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all the balls.
Let the filled ball sit for three to four minutes before rolling.
Lightly Oil the rolling pin and rolling surface. Roll the balls gently into 6” circles.
You can roll two or three puris before start frying, but do not roll all the puris at once or they will begin to dry out and fail to puff.
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 slowly.
Fry one puri at a time. Place the puri in the frying pan and press with a skimmer. The puri should puff up. Turn puri over and cook until light golden brown on both sides. Take the puri out and place them on paper towels to absorb the excess oil. Repeat the process for remaining piries.
Coconut almond burfi is a classic dessert and simply delicious. Coconut almond burfi is super easy to make with few ingredients. This is also vegan and gluten-free.
2cups coconut freshly grated, I am using frozen shredded coconut
1-3/4cups sugar
1/2cup blanched almond powder
1/4teaspoon cardamom powder
Instructions
In a non-stick frying pan add coconut and sugar, cook over low medium heat, stir continuously till sugar is melted and mixture starts to bubble.
Add the almond powder and cardamom, keep stirring continuously, scraping the sides and bottom of the pan, until mixture start coming together and becomes consistency of soft dough. This should take about 6-7 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.
While burfi is still warm cut them in about one inch square.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Burfi can be stored for 2 weeks in air tight container.
Notes
Notes: To blanch almonds, drop almonds in boiling water and keep aside. Drain and rinse under cold water after 5 minutes. Press the almonds one by one and squeeze the skin lightly to pop
Milk burfi, also known as khoya burfi is a classic Indian sweet that can be served both as a dessert or snack. Milk Burfi is made with milk, sugar, and flavored with cardamom. Finish it with a garnish of sliced pistachios and you have a simply divine treat! This is a staple in most North Indian households and served on many occasions.
Heat the milk, heavy cream and lemon juice on a heavy bottom pan over medium heat, stirring occasionally. As milk will start heating the curd will start separating from the whey, slowly it will separate into thick curds and whey will separate.
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. This process takes out the sourness from the lemon.
Heat the frying pan on medium. Add butter and let it melt.
Next add milk curd, and milk powder. Mix it well.
Cook mixture on medium heat stirring continuously until mixture starts leaving the sides of the frying pan and becomes like soft dough. This should take about 12 minutes. Now this is known as khoya.
Transfer the khoya into a bowl and let it cool off until khoya becomes just lukewarm.
Mix the sugar and cardamom powder into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make burfi soft.
Transfer mixture to the greased plate and press firmly into a square or rectangular shape, approximately 1/2 inch high.
Let the burfi sit for about one hour before slicing I prefer cutting in about 1-1/2 inch squares.
For garnishing put few pieces of sliced pistachios on every piece burfi.
Notes
Notes: Do not heat the milk on high heat, milk should separate slowly. Also some time milk will separate in small curds or sometimes you will not see the curds either way it will be fine.
Paneer bhurji is a delightful and spicy paneer dish. Paneer bhurji is a quick and easy recipe to make, made from crumbled paneer simmered in spicy tomato gravy. Paneer bhurji tastes great with roti, paratha, or even with regular bread! This is also makes a good stuffing for dosas or vegetable Frankie rolls.
Soak the paneer in hot water with 1/4 teaspoon of salt for five minutes. Drain the water and crumbled the paneer. This process will make the paneer soft, if you are using the fresh paneer skip this step. Set aside.
Heat the oil in sauce pan over medium heat; after oil is moderately hot add cumin seeds.
After the seeds crack add green peas, and green chili stir for about one minute. Add tomatoes, coriander, salt, sugar and red chili powder, stir and mix well. Cover the pan and cook for 3-4 minutes till the tomatoes and peas becomes soft.
Add paneer stir and cook for 1-2 minutes. Don’t cook the paneer for a long time as paneer will lose the softness. If it is too dry add few spoons of water. Lastly add chopped coriander leaves to paneer bhurji and mix.
Serve paneer bhurji with rotis, plain parathas or with a toast.
Notes
Notes, if you are using the paneer bhurji for stuffing then don’t the water, bhurji should be dry in texture.
Paneer Bhurji Recipe: Crafting the Perfect Indian-Style Dish
Indulge in the savory goodness of vegetables sauteed paneer Bhurji, a quick & easyparty recipe. This delightful, spicy dish features crumbled paneer simmered in a flavorful, gluten-free tomato gravy. Elevate your dining experience with this quick and easy paneer delight!
Step 1: Soaking and Crumbling Paneer for Paneer Bhurji
In the first phase of understanding how to make Paneer Bhurji, immerse the paneer in hot water with a quarter teaspoon of salt for five minutes. This crucial soaking process contributes to the softness of the paneer, a key aspect of the authentic paneer bhurji Indian style. Following this, carefully drain the water and proceed to crumble the paneer, enhancing the overall texture of the dish.
Step 2: Sautéing Cumin Seeds and Building Flavor in Paneer Bhurji Recipe
As you embark on the journey of preparing this delectable paneer bhurji Indian style, heat oil in a saucepan over medium heat. Once the oil reaches the desired temperature, introduce cumin seeds, infusing the dish with a distinct aroma. Let the seeds crackle, then add green peas and green chili, stirring for about a minute. This process forms the flavorful foundation of the paneer bhurji recipe.
Step 3: Cooking Tomatoes, Spices, and Peas for Paneer Bhurji
Continuing the exploration of how to make paneer bhurji, incorporate tomatoes, coriander, salt, sugar, and red chili powder into the pan. Thoroughly mix these ingredients to coat the vegetables, creating a harmonious blend of spices in your paneer bhurji Indian style. Cover the pan and allow the mixture to cook for 3-4 minutes, ensuring the tomatoes and peas reach a soft, succulent state.
Step 4: Incorporating Paneer and Finalizing Paneer Bhurji Recipe
Now, in the heart of the paneer bhurji recipe, gently introduce the crumbled paneer into the aromatic mixture. Stir it delicately, ensuring an even distribution throughout the dish. Cook for a brief 1-2 minutes, being mindful not to overcook the paneer as it might compromise its softness. If needed, add a few spoons of water to maintain the desired consistency. For the finishing touch, generously sprinkle chopped coriander leaves into the paneer bhurji Indian style, elevating the flavors to perfection.
Step 5: Serving the Versatile Paneer Bhurji
As you present your culinary creation, serve the paneer bhurji with rotis, plain parathas, or toast. The adaptability of this dish makes it a delightful addition to any meal. Whether enjoyed on its own or used as a stuffing, it is recommended to maintain a dry texture if you plan to utilize the paneer bhurji Indian style for stuffing purposes.
Lauki halwa is a classic dessert that is simple and delicious! Lauki is also known as dodhi, ghia, bottle gourd, or opo squash. Lauki halwa is packed with all the nutrition of lauki and tastes absolutely divine. Just a few ingredients are needed for this dessert: lauki, milk and sugar for its a quick and easy recipe to make.
2cups lauki peeled and shredded, before shredding remove the seeds (bottle gourd, doodhi, ghia, opo squash)
2-1/2cups milk
2 tablespoons ghee, or clarified butter
1/2 cup sugar
1/2teaspoon coarsely ground cardamom seeds
2tablespoons pistachio chopped
Instructions
Squeeze the water from shredded lauki after taking out the water lauki should be 2 cups packed. Set aside.
Boil the milk on medium high heat in heavy bottom pan making sure milk does not burn. After milk comes to boil lower the heat to medium low and boil for ten minutes, until it becomes about 1-1/2 cups. Set aside.
Melt the ghee in frying pan on medium heat add lauki and sauté for 3 minutes, or until it is tender but not mushy. Add milk mix well and bring it to boil, reduce heat to low and cook until mixture becomes thick. It will take approx. 10 minutes. Stir occasionally in between to prevent sticking.
Add sugar, cardamom, and half the pistachios. Stir continuously and cook until mixture becomes of consistency of soft sticky dough, this will take approx. 3-4 minutes. Turn of the heat.
Delicious lauki halwa is ready. Transfer it to serving bowl and garnish with remaining pistachios, and serve hot or at room temperature.
