Manjulas Kitchen Logo

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!

  • Cocktail Green Peas Samosa

    Cocktail Green Peas Samosa

    Cocktail Samosa

    Cocktail Green Peas Samosa

    Cocktail green peas samosas are tasty snack. These bite-sized crispy samosas are filled with spicy green peas. This was my mother's go-to appetizer for special occasions, and she received many compliments. My cooking style is greatly influenced by my mother, a true inspiration!  Of course they taste out of this world when served hot. Serve with tamarind chutney.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Course snacks
    Cuisine Indian
    Servings 24 samosa

    Ingredients
      

    For crust

    • 1 cup All Purpose flour (plain flour or maida)
    • 1 tablespoon sooji fine (semolina)
    • 1/4 teaspoon salt
    • 2 tablespoons oil
    • Approximately 1/3 cup look warm water

    For filling

    • 2 cups boiled green peas I am using frozen green peas
    • 2 tablespoons oil
    • 3 teaspoons coriander powder (dhania)
    • 1 teaspoon red chili powder
    • 1 teaspoon mango powder (amchoor)
    • 1/4 teaspoon garam masala
    • 3/4 teaspoon salt (adjust to your taste)

    Instructions
     

    for Dough

    • Mix flour, sooji, salt, oil and water together to make soft dough (add water as needed).
    • Knead the dough to make it smooth and pliable.
    • Cover the dough and let it sit least ten minutes.

    To Make Filling

    • Boil the green peas over medium heat with 1 cup of water, until peas are tender. Drain the water, squeeze the excess water, and pat dry. Mix all the dry ingredients to the peas, coriander, chili powder, garam masala, mango powder and salt.
    • Heat the oil in a frying pan over medium heat, and put the green peas mix, stir fry and keep mashing, stir fry until no moisture left, but it should not be powdery.. This should take about 10-12 minutes.
    • Turn off the heat and let the let the filling cool to room temperature.

    Making samosas

    • Knead the dough for a minute.
    • Divide the dough into 12 equal parts and roll into balls.
    • Roll each ball about 4-1/2-inch diameter and cut each circle in half.
    • Take one semicircle and wet the sides lightly all around and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
    • Fill the cone with about 1 teaspoon of filling. Press this filling down.
    • Close the top of the cone to form a triangular shape, pinching the top edge to seal it completely.
    • Continue filling the rest of the samosas.
    • Heat about 1 inches of oil in a frying pan on medium heat. To check if oil is hot enough place a small piece of dough in oil and dough should sizzle and come to the surface slowly.
    • Place the samosas in the frying pan a few at a time, they should not overlap.
    • After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas are golden-brown color on all sides. This should take about 8 minutes. If you use a high heat, the samosa crust will be too soft and not cook properly.
    • Take the Samosas out over paper towel; it will absorb extra oil.
    • Cocktail Samosa goes well with tamarind chutney.
    Tried this recipe?Let us know how it was!

    Cocktail Samosa Recipe: A Delicious Twist on a Classic Snack 

    Introduction: 

    In this article, we’ll explore how to make cocktail samosa, specifically focusing on the delightful cocktail green peas samosa. This appetizing vegan snack is perfect for any occasion, whether you’re hosting a party or simply craving a savory treat. With its crispy exterior and flavorful filling, cocktail samosas are sure to be a hit with family and friends. Let’s dive into the recipe and discover the steps to create these irresistible snacks.

    Step 1: Preparing the Dough 

    To begin making cocktail samosas, start by preparing the dough. You’ll need all-purpose flour, salt, carom seeds, and oil. Combine the flour, salt, and carom seeds in a mixing bowl, then gradually add the oil while mixing the ingredients together. Knead the dough until it’s smooth and firm, then cover it and let it rest for about 30 minutes. This step ensures that the dough is pliable and easy to work with when shaping the samosas. For a detailed recipe on making the dough, you can refer to Manjula’s Kitchen’s samosa dough recipe.

    Step 2: Making the Green Peas Filling 

    Next, let’s prepare the flavorful green peas filling for our cocktail samosas. Heat oil in a pan over medium heat, then add cumin seeds and let them sizzle. Add finely chopped green chilies, ginger paste, and crushed coriander seeds, sautéing until fragrant. Stir in boiled and mashed green peas, along with salt, mango powder, and garam masala for seasoning. Cook the mixture for a few minutes until the flavors meld together, then let it cool. This delectable filling adds a burst of flavor to the cocktail samosas, making them truly irresistible.

    Step 3: Shaping and Filling the Samosas 

    Now comes the fun part – shaping and filling the samosas! Divide the rested dough into small balls and roll each one into a thin circle. Cut each circle in half to form semi-circles, then fold each semi-circle into a cone shape, sealing the edges with a water-flour paste. Fill each cone with a spoonful of the green peas filling, then seal the top to enclose the filling completely. Repeat this process until all the dough and filling are used up, creating a batch of perfectly shaped cocktail samosas ready for frying.

    Step 4: Frying to Golden Perfection 

    Once all the samosas are shaped and filled, it’s time to fry them to golden perfection. Heat oil in a deep frying pan or kadhai over medium-high heat until hot but not smoking. Carefully add the filled samosas to the hot oil, ensuring not to overcrowd the pan. Fry them in batches until they turn crispy and golden brown, flipping them occasionally for even cooking. Once fried, remove the samosas from the oil and drain them on paper towels to remove any excess oil. Serve the hot and crispy cocktail samosas with your favorite chutney or dipping sauce.

    Step 5: Serving and Enjoying 

    Now that your cocktail samosas are ready, it’s time to serve and enjoy this delicious snack with your loved ones. Arrange them on a platter alongside some mint chutney, tamarind chutney, or yogurt dip for dipping. These bite-sized treats are perfect for parties, gatherings, or even as a mid-day snack. Enjoy the crispy exterior and flavorful filling of these homemade cocktail samosas, and watch them disappear within minutes!

    Tips for Perfect Cocktail Samosas: 

    • Ensure the dough is rolled thinly for crispy samosas.
    • Seal the edges of the samosas tightly to prevent the filling from leaking out during frying.
    • Fry the samosas in hot oil for a crispy texture.
    • Serve the samosas hot for the best taste and texture.

    Variations to Try: 

    • Substitute the green peas filling with mashed potatoes or minced meat for different flavor options.
    • Add chopped vegetables like carrots, bell peppers, or beans to the filling for added texture and nutrition.
    • Experiment with different spices and seasonings to customize the flavor of the samosas according to your preference.

    Benefits of Cocktail Samosas: 

    • Cocktail samosas are a great appetizer or snack option for parties and gatherings.
    • They can be easily customized with different fillings to suit various tastes and dietary preferences.
    • Homemade cocktail samosas are healthier than store-bought ones, as you can control the quality and quantity of ingredients used.

    FAQs (Frequently Asked Questions): 

    • Can I make cocktail samosas ahead of time? 

    Yes, you can prepare the samosas ahead of time and store them in an airtight container in the refrigerator. When ready to serve, reheat them in the oven until crispy and hot.

    • Can I bake cocktail samosas instead of frying them? 

    While frying gives the samosas a crispy texture, you can bake them in the oven for a healthier alternative. Simply brush the samosas with oil and bake them at 375°F (190°C) until golden brown and crispy.

    • How long do cocktail samosas stay fresh? 

    Cocktail samosas are best enjoyed fresh on the day they are made. However, you can store any leftovers in the refrigerator for up to 2-3 days and reheat them before serving.

    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.

  • Sweet (Boundi) Boondi

    Sweet (Boundi) Boondi

    Sweet Boondi

    Sweet (Boundi) Boondi

    Boondies are a mouthwatering snack like dessert. Boondies are small fried round drops made with gram flour (besan). Traditionally ladoos are made from sweet boondies. Ladoos are popular for special party occasions, like graduation, marriage, birth of child etc. I am planning do the boondies with my favorite variations. 
    When I am making boondies my grandkids are fascinated watching, how the little balls are forming, by just pouring the batter through the ladle with holes. Sweet boondies are all time favorite with my family, with little variations of their choice.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 29 minutes
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup besan (gram flour) available in Indian grocery stores
    • 1 teaspoon sooji fine (semolina)
    • 1 teaspoon oil
    • Approx. 3/4 cup of water

    For syrup

    • 1-1/2 cup sugar
    • 1 cup water
    • 1/8 teaspoon cardamom powder
    • Few drops of lemon juice

    Oil to deep fry

    • The critical part of boondi making is to use the right kind of flat skimmer, or ladle with several round holes. It is used for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls( Boondies).

    Instructions
     

    • Boil the water and sugar in a sauce pan on medium high heat, stir to dissolve the sugar, lower the heat to low and let it simmer for2 to 3 minutes. Turn the heat off.
    • Mix the besan and sooji. Add water slowly and make the batter to pourable consistency, batter should have no lumps and is very smooth. Add the oil mix it well.
    • Heat the oil in a frying pan over medium high heat. Frying pan should have at least 1” of oil. Oil should be moderately hot, to test the oil drop a batter in the oil, batter should rise immediately without changing color.
    • Hold the skimmer about 2 inches above the oil over the center of the frying pan. Pour some of the batter onto the skimmer to cover all of the holes.
    • Batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes. Add little more water to the batter and start again. Drop enough boondesi into the oil so they just cover the surface of the oil in frying pan in a single layer.
    • Fry the boondies until the sound of sizzling stops and boondies are light gold in color. Lift the boondi out of the oil with a slotted spoon (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.
    • Before making the next batch of boondies, wipe clean the skimmer. This helps to keep the boondi round.
    • Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between while making boondies.
    • When finished frying the boondies, let them soak in the syrup for few minutes. Add the crushed cardamom to the syrup. Drain the excess syrup. Boondies are ready to serve.

    Notes

    Serving suggestions
    1. For Sweet boondies: Garnish the boondies with sliced almonds and pistachios.
    2. Garnish with chocolate gnash.
    3. Serve with vanilla ice cream.
    4. Other ways to serve boondi:   With yogurt to make raita a popular side dish.
    5. Serve them as salted snack adding chat masala.
     
     Note: To serve Boondies as raita or salted snack do not add the boondi in sugar syrup. They make a crunchy dish.
    Tried this recipe?Let us know how it was!
  • Nimki (Salted Fried Crackers)

    Nimki (Salted Fried Crackers)

    Nimki - Salted Fried Crackers

    Nimki (Salted Fried Crackers)

    Nimki (Namak Para) is a popular classic savory snack. You can serve nimkies with pickle at tea time, or enjoy as is! For all those upcoming holidays nimkies make a good snack to have around. They also make good homemade holiday gift.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Course snacks
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 cup all-purpose flour, (maida, plain flour)
    • 2 tablespoons sooji fine, samolina
    • 2 tablespoons oil
    • 3/4 teaspoon salt
    • 1/4 teaspoon cumin seeds
    • Approx. ¼ cup warm water
    • 18 whole black pepper for garnishing
    • Also need oil to fry

    Instructions
     

    • Mix the dry ingredients all purpose flour, sooji, salt, and cumin seeds, add the oil and mix it well.
    • Add water slowly to make firm dough. Cover the dough and set aside for at least ten minutes.
    • Divide the dough into 18 equal parts.
    • Take each part of the dough and make them in smooth round shape. Roll them into thin circles should be about four inch diameter.
    • Prick each nimki with a fork in 10 to 12 places, (to prevent puffing the nimkies when frying. Fold the rolled nimki into triangle don’t press it, prick them lightly from both sides 2 to 3 times. Take one whole black pepper and press it in the center. Repeat the processes roll all the nimkies before frying.
    • Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up very slowly.
    • Fry nimkies in batches, making sure to place just enough nimkies to cover the frying oil. Fry them until both sides are a light golden-brown. This should take about 7 to 8 minutes.
    • Take them out over paper towel, which will absorb the extra oil.

    Notes

    Notes
    1. If the nimkies are cooked on high heat, they will not be crisp.
    2. Nimkies can be stored for a month in airtight containers.
    Tried this recipe?Let us know how it was!
  • Gulab Jamun

    Gulab Jamun

    Gulab Jamun

    Gulab Jamun (2014)

    Gulab Jamun is easily the most popular and loved dessert in India.  Gulab jamun is best described as an Indian version of a donut immersed in a sweet syrup.  Gulab jamun recipe is especially dear to me as it was my very first video showcased on YouTube.  
    To be frank, I never dreamed that I would still be doing what I love seven years later.  Not everyone can say they are truly following their passion.  So in this spirit I decided I would present another version of Gulab Jamun a sweet snack savored by all.  This recipe is simpler than my original recipe, but still delicious.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 19 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup nonfat milk powder
    • 1/4 cup all purpose flour (plain flour, maida)
    • 1/8 teaspoon baking soda
    • 1/2 cup heavy cream, use as needed
    • 1/4 teaspoon cardamom coarsely ground

    For Syrup

    • 1-1/2 cup sugar
    • 1-1/2 cup water

    Other

    • Oil to fry

    Instructions
     

    For Syrup

    • In a pan add water, sugar bring it to boil, stir until the sugar has dissolved. Turn off the heat. Set aside.

    For Gulab Jamun

    • In a bowl, mix milk powder, all purpose flour, baking soda, and cardamom add cream and mix it well. This will be consistency of soft dough, if it is too dry add 1 to 2 spoons of milk as needed not the cream. Dough should be very soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Cover and set aside for about 10 minutes.
    • Knead the dough; grease your palm before working the dough.
    • Divide the dough into 18 equal parts and roll them into round balls.
    • Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 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 gulab Jamuns in the frying pan. Note: remember gulab jamuns will expand in about double the size, so give them enough space, and don’t over crowed them.
    • It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns so they are evenly browned. You can make gulab jamuns in different size and shapeFry until the gulab jamuns become brown.
    • Let the gulab jamuns cool off for a few minutes before placing them in the hot syrup, not boiling.
    • The gulab jamuns should sit in the syrup for at least 20 minutes prior to serving.

    Notes

    Additional Tips
    1. If the gulab jamuns are fried on high heat, they will become hard inside and not fully cooked.
    2. Too much baking soda will cause the gulab jamuns to get too soft or they will break apart when frying.
    3. Don’t place the gulab jamuns in the syrup immediately after frying. This will cause the gulab jamuns to lose their shape and become chewy.
    Tried this recipe?Let us know how it was!
  • Nariyal Mewa Paak Dry Fruit Delight

    Nariyal Mewa Paak Dry Fruit Delight

    Recipe submitted by Sonika Maheshwari

    Nariyal Mewa Paak (Dry Fruit Delight)

    Nariyal Mewa Paak (Dry Fruit Delight)

    Nariyal mewa paak is loaded with nuts and is must to make in many North Indian houses during Janmashtami. It is basically made with coconut and dry nuts along with sugar and water. It very easy to make and offered as prashad to Lord Krishna.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1 cup Unsweetened grated coconut
    • ¼ cup Lotus seed (makhane)
    • 1/3 cup Almonds
    • 1/3 cup Cashews
    • 1/3 cup Raisins
    • 1/3 cup Pistachios + Walnuts
    • 1 tbsp Poppy seeds
    • 2 tbsp Melon seeds (optinal)
    • 1 tbsp ghee

    For Sugar syrup:

    • 1 ½ cup Sugar
    • ½ Water
    • 1/8 tsp Cardamom powder
    • 1/8 tsp Black Pepper Powder

    Instructions
     

    • Grease a baking sheet/thali/tray with ghee and keep it aside.
    • Take a heavy bottom pan and dry roast all dry fruits separately, as each nut have different roasting time.
      Dry roast lotus seeds for around 2-3 minutes on low flame.
      Dry roast cashews and almonds together for around 3-4 minutes on medium flame.
      Dry roast pistachios, raisins and walnuts together for 2-3 minutes on medium flame.
      Roast coconut with 1 tbsp of ghee on medium flame for around 2-3 minutes or until you get a roasted coconut aroma.
    • Coarsely chop all nuts either in food processor or on chopping board.
    • Mix all roasted nuts and coconut together, and keep them aside.
    • In a large pan or kadhai, mix sugar and water and cook it for 5-6 minutes on medium flame so that single thread consistency of sugar syrup is reached. Keep stirring the mixture in between. (Place 1-2 drops of syrup between your thumb and index finger, rub it slightly and try to stretch between thumb and finger, if a single thread is seen in between, then syrup is ready. Otherwise cook the syrup a little more)
    • Add cardamom and black pepper powder in the syrup and mix well.
    • Add all the mixed nuts and coconut, and mix well quickly. Switch off the flame at this point.
    • Quickly spread the mixture on greased sheet as evenly as possible and let it set for 1 hour.
    • Once the mixture is set, cut into desired shapes either square or diamond.

    Notes

    Notes:
    1. Any kind of dry fruit can be used in the recipe.
    2. If you want, all the dry nuts can be roasted at once but I prefer roasting them individually.
    3. Sometimes I also add charoli and edible gum (gond) while making paak, but these are optionally.
    4. Single thread Sugar syrup consistency is very important in this recipe for setting the paak. If while spreading the mixture you feel the mixture is little dry, then few teaspoon of water can be added. Even after this, if your paak is not setting, then reheat the mixture in the same pan and again spread it in the greased tray. Setting of paak depends on the sugar syrup consistency.
    Tried this recipe?Let us know how it was!
  • Modak – Sweet Rice Dumpling

    Modak – Sweet Rice Dumpling

    Modak – Sweet Rice Dumpling

    Modak – Sweet Rice Dumpling

    Modak is a delicious sweet steamed rice dumpling filled with coconut and nuts. It is also vegan and gluten free. This is a very popular sweet for Ganesh Chaturthi festival which is a celebration in western and south India.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 30 minutes
    Course vegan
    Cuisine Indian
    Servings 10 modak

    Ingredients
      

    For Dough

    • 1/2 cup rice flour
    • 1 cup water
    • Pinch of salt
    • 1 teaspoon oil

    For Filling

    • 1/3 cup freshly shredded coconut; I am using frozen shredded coconut this works well, available in Indian grocery stores
    • 3 tablespoons almonds coarsely ground
    • 3 tablespoons jaggery finely chopped, gur (unrefined cane sugar) available in Indian grocery stores
    • 1/8 teaspoon cardamom powder
    • 1 tablespoon oil

    Instructions
     

    • Use a small frying pan, over low heat, and dry roast almonds for about one minute. Add oil, coconut and jaggery cook stirring continually until jaggery has melted and mixture becomes like soft dough, this should take about three to four minutes. Set aside.
    • Boil the water in a pan with salt and oil, after water comes to boil lower the heat to low and add the rice flour, mix it well. Remove from the heat and cover the pan. Let it sit for about fifteen minutes or until it is warm.
    • Take the rice flour mixture in a bowl, lightly oil your palm and knead the dough to make soft pliable dough. Dived the dough into 10 equal parts, and make them into smooth balls.
    • Take one part of the dough and with your fingers flatten the edges to about three-inch in diameter, leaving the center a little thicker than the edges.
    • Place one teaspoon of the filling in the center. Sealed the filling shaping it into dome shape. Proceed to make all modaks same way.
    • Steam the modaks in covered pan over medium heat about 10 minutes; finished modak will have a little shiney glazed.
    Tried this recipe?Let us know how it was!

     

  • Kuttu ki Puri (Buckwheat Flatbread)

    Kuttu ki Puri (Buckwheat Flatbread)

     

    Kuttu ki Puri (Buckwheat Flatbread)

    Kuttu ki Puri (Buckwheat Flatbread)

    Kuttu ki Puri is a gluten free Buckwheat flatbread. It is a quick & easy recipe to make. This is a Falihar, a food eaten on days of fast as grains are not eaten. Some upcoming Hindu festivals include Navaratri and Janmashtami where as a part of a fast kuttu puris are eaten or any other days when you want to try something different. The puris are made with buckwheat flour and potatoes, and mostly accompanied with potato curry or Arbi (taro root) Stir-Fry.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 19 minutes
    Course Bread
    Cuisine Indian
    Servings 8 Kuttu ki Puri

    Ingredients
      

    Ingredients:

    • 1 cup buckwheat flour (kuttu)
    • 1/2 cup potato boiled and mashed
    • 1/2 teaspoon salt
    • 1/2 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon of red pepper
    • Approx. 1/3 cup water lukewarm use as needed

    Also need

    • 1/4 cup buckwheat flour need for rolling the puries
    • Oil to fry 

    Instructions
     

    Method

    • Mix buckwheat flour, cumin seeds, pepper, and salt well, add potatoes, mix it well. Add warm water as need to make smooth and pliable dough. Set aside for five minutes.
    • Divide the dough in 8 equal parts, oil your palms and roll them into smooth patties.
    • Before rolling the puris, press the patties both sides on the dry flour, this will make them easy to roll.
    • Roll them into six inch circle, while rolling if puri start sticking to rolling pin or rolling surface sprinkle more flour as needed.
    • Heat at least one inch of oil in a frying pan over medium high heat.  To check if oil is ready drop a small piece of dough into the oil this should come up slowly.
    • Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puri should be light brownish gray from both sides.
    • Take the puris out and place them on paper towels to absorb the excess oil.
    • Serve puris hot or store in covered container after they cool to room temperature.
    Tried this recipe?Let us know how it was!

     

  • Papaya Berry Halwa

    Recipe submitted by Anasuya

    Papaya Berry Halwa

    Recipe submitted by Anasuya

    Papaya Berry Halwa is a simple delicious sweet with no artificial color. I used brown sugar instead of white sugar as it gives natural color to it. It can be served warm or cold. This dessert is a gluten free, vegan option and is an alternate to actual sooji halwa.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian

    Ingredients
      

    • 1 cup Ripe papaya (Peel,remove seeds,cut into small pieces)
    • 1/4 cup Raspberry
    • 1/2 cup Brown Sugar
    • 1/4 cup Milk
    • 2 Tbsp All Purpose Flour(Maida)
    • 4 Tbsp Ghee
    • 1/4 Tbsp Cardamom Powder
    • few Cashewnuts & Raisins

    Instructions
     

    • Grind Papaya and Raspberry in to a smooth paste in a blender with milk.
    • Keep this aside.
    • Heat 1 Tbsp of ghee in a pan and fry the cashews and raisins, remove them
    • and keep them aside. In the same ghee, add Maida and roast for a minute and
    • remove it from the stove and keep that separate.
    • Melt one Tablespoon of ghee in the pan and add Papaya/Berry paste to it.
    • Keep frying this mixture while its getting cooked till all the moisture is absorbed.
    • Keep the stove on medium heat.
    • Now add Brown Sugar to this and you can see the color of the Halwa turns little darker. Stir continuously
    • till it blends well with the puree and then add the roasted Maida and remaining ghee slowly to this and keep
    • stirring for 2-3 more minutes till the mixture becomes thick and starts leaving
    • the sides of the pan. Sprinkle Cardamom Powder and mix well. Remove from
    • the stove. Garnish with fried Cashews and Raisins. Yummy Delicious Halwa is ready!
    Tried this recipe?Let us know how it was!
  • Fruit Delight Cake

    Fruit Delight Cake

    Recipe submitted by Joy

    Fruit Delight Cake

    Fruit Delight Cake

    If you love papayas, then you will love this Fruit Delight cake made with chunks of papaya. You can top this cake with any kind of berry. Its a dessert known for its perfection which can be a great alternative cake during Christmas.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian

    Ingredients
      

    To make the cake:

    • 1 ¼ cup vegetable oil
    • 2 cup sugar
    • 4 tbsp butter
    • 2 cup all purpose flour
    • 2 tsp . cinnamon
    • 2 tsp . baking soda
    • 2 tsp . baking powder
    • 1 tsp. salt
    • 2 cup ripe papayas, diced
    • 1 cup walnuts, chopped

    To make the Icing:

    • 8 oz. cream cheese, softened
    • 1 cup butter, softened
    • ¾ cup confectioner’s sugar
    • 2 2 tsp. vanilla extract

    For icing: whipped cream

    For topping: Varieties berry fruits

    Instructions
     

    • Preheat oven to 350 degrees.
    • Generously grease a 9×13-inch baking pan.
    • In a mixing bowl; whisk together oil, sugar and butter.
    • Add dry ingredients stirring to combine well. Stir in papaya and walnuts.
    • Transfer into prepared pan.
    • Bake 30-40 minutes.
    • Cool before icing. In a mixing bowl; cream together cream cheese, butter, sugar and vanilla well.
    • Spread icing over cooled cake and top it with berries.
    Tried this recipe?Let us know how it was!
  • Coconut Ladoo

    Coconut Ladoo

    Coconut Ladoo

    Coconut ladoo

    Coconut ladoos are a rich, sweet dessert–snack. This is made for many festive occasions. Coconut laddoo is a very simple and easy recipe to make. These are made with few ingredients. Traditionally in Indian households ladoos are served as fudge candies.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 40 minutes
    Total Time 45 minutes
    Course Dessert
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 1-1/4 cup coconut freshly grated or frozen
    • 3 cups milk
    • 1/2 cup sugar
    • 1/4 tsp cardamom powder

    Instructions
     

    • Boil the milk and coconut in heavy bottom pan over medium high heat (I am using heavy non stick pan), do stir occasionally.
    • After milk comes to boil reduce the heat to medium and cook for 25-30 minutes, until all the moisture is absorbed and coconut is thick and creamy consistency.
    • Add sugar and cardamom to the coconut and cook for 7-8 minutes stir continuously, until all the moisture is absorbed. Coconut mix will be thick and crumbly in consistency. Turn off the heat.
    • Spread the coconut mix on the plate and let it cool of to the room temperature.
    • To make the ladoos, take about 2 tablespoons of coconut mixture into your palm. Gently press to form a smooth, round ball. Adjust the size of ladoo as you prefer

    Notes

     
    Ladoos are ready to be served; you can refrigerate them for about two weeks.
    Keyword Coconut Candy, Holiday Gift, Kid Friendly, Sweet Snack
    Tried this recipe?Let us know how it was!
  • Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri

    Aloo Puri (Potatoes with Fried Puffed Bread)

    Aloo Puri, spicy potatoes with gravy and puffed whole wheat bread (puri). It is simple and makes a complete meal. This is a popular combination in North India. This can be served for a casual breakfast, lunch, or dinner.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Bread
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    for Aloo (Potatoes with Gravy)

    • 3 medium-sized potatoes peeled and cubed in bite size, about 2 cups of cubed potato
    • 1-1/2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 1/4 teaspoon turmeric (haldi)
    • 1 teaspoon ginger chopped
    • 1 green chili chopped
    • 2 teaspoon coriander powder (dhania)
    • 1 teaspoon of fennel seed crushed
    • 1/4 teaspoon red chili powder
    • 1 teaspoon salt
    • 1/2 teaspoon mango powder (amchur)
    • 1/4 teaspoon garam masala
    • About 2 tablespoons cilantro (hara dhania) finely chopped

    for Puri

    • 1 cup whole wheat flour
    • 1 tablespoon sooji/semolina
    • 1/8 teaspoon carom seeds (ajwain)
    • 1/2 teaspoon salt
    • Approx. ½ cup water

     Also need oil to fry

    Instructions
     

    For Aloo

    • In a small bowl, mix the coriander, fennel, turmeric, chili powder, salt, ginger, and green chili with about 2 tablespoons of water. Set it aside. 
    • Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add cumin seeds, and asafetida, as cumin seeds crack add spice mix and stir fry for about 15 seconds
    • Add potatoes mixed with spices, lower the heat to low medium, cover the pan, and let it cook for about three to four minutes stirring once in between.
    • Add about 1-1/2 cups of water and change the heat to medium-high heat. As potatoes come to a boil cover the pan lower the heat to medium and let it cook for about eight minutes.
    • Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to the gravy. Adjust the water in the gravy to your liking; gravy will thicken as it cools.
    • Add mango powder, garam masala and cilantro. Mix it well, turn off the heat, and cover the pan.
    Tried this recipe?Let us know how it was!
  • Meethi Matri (Indian Sweet Cracker)

    Meethi Matri (Indian Sweet Cracker)

    Meethi Matri

    Meethi Matri (Indian Sweet Cracker)

    Meethi matries are delightful crispy and sweet snack made during festivals like Holi and Diwali. You can also serve them as biscuit or cookie. Fennel and cardamom gives very nice and sweet flavor to them.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 14 Meethi Matri

    Ingredients
      

    • 1 cup all purpose flour (maida, plain flour)
    • 1 tablespoon sooji (rava, semolina)
    • 1/4 teaspoon salt
    • 1/2 teaspoon fennel seeds crushed
    • 2 tablespoon oil
    • Approx. 1/3 cup of lukewarm water
    • Oil to fry

    Syrup

    • 3/4 cup sugar
    • 1/4 cup water

    Garnish

    • 1/2 teaspoon crushed cardamom
    • 2 teaspoons pistachios crushed

    Instructions
     

    • Mix flour, sooji, salt, fennel seeds and oil in a bowl. Add water as needed to make soft dough. Don’t knead the dough. Cover the dough with a damp cloth. Let it rest at least 15 minutes.
    • Divide the dough into 14 equal parts. Rolling the dough between your palms form into balls.
    • Roll the dough balls into three inch circles. Prick each matri with a fork 8-10 places on both sides. This will prevent matri not to puff when frying.
    • Heat at least one inch of oil in a frying pan over medium heat. To check if oil is ready put a little piece of dough in the oil. It should make oil lightly sizzle, if dough float instantly oil is too hot.
    • Fry a few matri at a time. Fry the matries until both sides are a light golden-brown. It should take six to eight minutes. If the matries are fried on high heat, they will not be cooked inside.
    • Take them out over paper towel so it can absorb the extra oil.
    • For syrup, in a sauce pan add water, and sugar over medium heat, bring it to a boil. Let it boil for about 2 minutes until syrup is sticky, on candy thermometer it should be 230 degree.
    • Dip the matri one at a time into the syrup making sure it is coated with syrup all around.
    • Place the matries on a wire rack to allow the extra syrup drain or over greased plate.
    • Garnish the matries with cardamom and sliced pistachios while the matries are still moist with syrup.
    • Matries will be dry in an hour.
    • Matries can be stored in airtight container up to a month.
    Tried this recipe?Let us know how it was!
  • Til Ka Ladoo – Sesame Candy

    Til Ka Ladoo – Sesame Candy

    Til Ka Ladoo

    Til Ka Ladoo – Sesame Candy

    Til ka ladoo is a traditional winter sweet. This is a simple recipe made with til and jaggery. Til is sesame seed and jaggery is unrefined cane sugar.
    You can also enjoy them as sesame candy. Til ka ladoos are also made on various festivals especially for Makar Sankranti and also like a regular sweet snack munchies.
    No ratings yet
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 20 ladoos

    Ingredients
      

    • 1 cup sesame seeds, til
    • 1 cup jaggery or gur broken in small pieces, available at Indian grocery store
    • 3 tablespoons clarified butter, ghee
    • 1/2 teaspoon crushed cardamom
    • 1/2 cup water

    Instructions
     

    • Grease a plate and set aside.
    • In a frying pan roast the sesame seeds on medium heat stirring continuously. Sesame seeds will become light golden brown. This should take 4-5 minutes. Take the seeds out in a bowl. Set aside.
    • In the same frying pan heat the water and add the jaggery.
    • Simmer over medium heat till it starts caramelizing and forms a ball when you add a drop of syrup in cold water. This should take 4-5 minutes. Reduce the heat to low.
    • Add ghee, cardamom, and roasted sesame seeds mix it thoroughly with melted jaggery.
    • Transfer it in greased plate; take one tablespoon of mixture in your palm and make them into round ball, this should be half the size of golf balls.
    • Make all the ladoos while mix is still warm.
    • Sesame seed ladoo can be stored for months.

    Notes

    Variation:
    Til Ka Ladoo can be also made as burfi.
    Tried this recipe?Let us know how it was!
  • Masala Mathri – Spicy Crackers

    Masala Mathri – Spicy Crackers

    Masala Mathri (Spicy Crackers)

    Masala Mathri – Spicy Crackers

    Mathris are all time favorite crispy Indian snacks. This recipe goes back to two generation to my grand mother. This recipe is a delicious twist or a fusion of sort to traditional mathri filled with spicy besan.
    No ratings yet
    Print Recipe Pin Recipe
    Course snacks
    Cuisine Indian

    Ingredients
      

    Crust

    • 1 cup all purpose flour/plain flour/maida
    • 2 tablespoons oil
    • 1/2 teaspoon salt
    • About 1/4 cup lukewarm water use as needed

    Filling

    • 1 cup besan/gram flour available in Indian grocery stores
    • 2 tablespoons sooji/semolina available in Indian grocery stores
    • 2 tablespoons oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon ajwain/carom seeds
    • 1 teaspoon chili flakes, adjust to taste
    • 1/4 teaspoon kalonji/nigella seeds
    • 1/8 teaspoon asafetida/hing
    • About 3 tablespoons lukewarm water

    Instructions
     

    Crust

    • In a bowl mix flour oil and salt together.
    • Add water as needed to make firm dough and set aside. Do not knead the dough.

    Filling

    • Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
    • Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.

    Making Mathri

    • Divide the crust and filling into about 24 equal size pieces.
    • Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
    • Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
    • Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
    • Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
    • Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
    • Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.

    Notes

    Tips
    1. Mathris can be stored for a month in airtight containers.
    2. If the mathris are cooked on high heat, they will become soft.
     
    Masala mathris makes great out door snack, especially for travelling.
    Tried this recipe?Let us know how it was!
  • Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Coconut Kheer

    Pineapple Coconut Kheer – Pina Colada Pudding

    Pineapple Kheer is a fruity twist to the favorite Indian dessert Rice Kheer. Caramelized Pineapple adds a very pleasing and tempting flavor to this Kheer. Its a gluten free party recipe that can be served in all festive occasion be it diwali to holi, pineapple adds a twist or a fusion to the recipe.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Dessert
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 2-1/2 cup milk
    • 3/4 cup coconut milk
    • 2 tablespoon shredded coconut fresh (I am using frozen, available Indian grocery stores)
    • 2 teaspoons corn starch or arrow root
    • 1 can pineapple 20oz unsweetened
    • 1/3 cup + 1 tablespoons sugar
    • 1 tablespoon pistachios sliced for garnishing

    Instructions
     

    • In a heavy bottom pan over medium high heat boil the milk, coconut milk, coconut, and 1 tablespoon of sugar together.
    • After milk comes to boil lower the heat to medium and let it boil for about 18-20 minutes, stir the milk and scrape the sides occasionally.
    • In a small bowl mix corn starch / arrow root with 2 spoons of water well, making sure there are no lumps,
    • Add corn starch to the boiling milk, mix it well and boil for 3-4 minutes stirring occasionally. Turn off the heat and mix the milk for few seconds. Set aside.
    • Drain the syrup from pineapple, and slice them into about ¾ inch cubes, save half the cubes and other half blend crush.
    • In a heavy bottom pan over medium high heat cook the pineapple cubes with remaining ½ cup of sugar, keep stirring occasionally. Slowly pineapple will start caramelized; this should take about 4-5 minutes.
    • Take out half the pineapple over generously greased wax paper or parchment paper to garnish.
    • Next add crushed pineapple to the remaining pineapple and cook for another 2-3 minutes till caramelized. Set aside.
    • After milk and pineapple comes to room temperature fold them together. It is very important to make sure both are at room temperature or cold otherwise milk will separate like in paneer.
    • Serve Pineapple Coconut Kheer chilled. Garnish with caramelized pineapple and pistachios.
    Tried this recipe?Let us know how it was!