Low Calorie Indian Food: Delicious and Nutritious Recipes
Maintaining a healthy diet doesn’t mean you have to compromise on taste, especially with the variety of low calorie foods available in Indian cuisine. Whether you’re looking for low calorie recipes, low calorie Indian food, or traditional low calorie Indian food recipes, this guide offers a selection of delicious and nutritious dishes. Let’s explore some fantastic low calorie food Indian style that you can incorporate into your diet.
Breakfast Recipes
Oats Idli
Oats Idli is a nutritious and light breakfast option. Made with oats and vegetables, this dish is perfect for those looking for low calorie foods. It is also a great example of low calorie Indian food recipes that are both nutritious and delicious.
Vegetable Poha
Vegetable Poha is a light and flavorful dish made from flattened rice, seasoned with turmeric, mustard seeds, and curry leaves. This dish is a staple in many Indian households and is a fantastic low calorie food Indian for Indian breakfast ideas. It’s easy to make and highly customizable.
Low Calorie Lunch Recipes
Moong Dal Soup
Moong Dal Soup is a nutritious and filling soup made with split yellow lentils and a blend of spices. This dish is an excellent choice for low calorie recipes, offering a substantial amount of protein and fiber. It’s a perfect example of low calorie Indian food that is hearty and satisfying.
Cabbage Stir Fry
Cabbage Stir Fry is a simple yet flavorful dish made with shredded cabbage, peas, and a mix of spices. This dish is a staple in low calorie Indian food recipes and pairs well with whole wheat roti or brown rice. It’s a delicious way to enjoy low calorie foods.
Low Calorie Dinner Recipes
Tandoori Cauliflower
Tandoori Cauliflower is a nutritious dish made with cauliflower florets marinated in yogurt and spices, then roasted to perfection. This dish fits perfectly within low calorie Indian food. It can be paired with a side salad for a complete meal, making it one of the best low calorie recipes for dinner.
Palak Tofu
Palak Tofu is a nutritious dish made with spinach and tofu. Rich in iron and protein, this dish fits perfectly within low calorie Indian food recipes. It can be paired with whole wheat roti or brown rice for a balanced meal.
Low Calorie Snack Recipes
Sprout Salad
Sprout Salad is a refreshing and nutritious snack that fits well within low calorie foods. Made with sprouted legumes, fresh vegetables, and a tangy dressing, this salad is a perfect example of low calorie Indian food that is healthy and delicious.
Roasted Chickpeas
Roasted Chickpeas are a crunchy and satisfying snack that fits well within low calorie recipes. High in protein and fiber, this snack helps manage hunger and maintain energy levels. It’s also a great addition to a salad or enjoyed on its own.
Low Calorie Dessert Recipes
Fruit Salad
Fruit Salad is a nutritious and refreshing dessert made with a mix of fresh fruits, spices, and lime juice. This dessert is a delightful example of low calorie Indian food recipes that can be enjoyed as a dessert or a snack. It’s perfect for those looking for a sweet treat that is also healthy.
Carrot Halwa
Carrot Halwa, made with grated carrots, milk, and a sugar substitute, is a delightful dessert that can be enjoyed by those looking for low calorie foods. This traditional Indian sweet is modified to reduce sugar content while retaining its delicious taste.
Enhancing Your Low-Calorie Menu
To make your low-calorie menu even more delightful, consider adding dishes from related categories that complement these low calorie foods. Adding healthy Indian snacks like roasted chickpeas and sprout salad can provide a variety of flavors and textures.
For a sweet ending, explore Indian desserts such as fruit salad and carrot halwa, made with low-calorie ingredients. Incorporating healthy recipes like moong dal soup and cabbage stir fry can offer lighter options for your meals.
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 North Indian recipes like palak tofu or tandoori cauliflower can add a touch of authenticity to your meal.
Frequently Asked Questions (FAQs)
Q: What are some popular low calorie foods?
A: Some popular low calorie foods include Oats Idli, Vegetable Poha, Moong Dal Soup, Cabbage Stir Fry, Tandoori Cauliflower, Palak Tofu, Sprout Salad, Roasted Chickpeas, Fruit Salad, and Carrot Halwa.
Q: How can I make traditional Indian food low in calories?
A: To make traditional Indian food low in calories, try recipes like Oats Idli, Vegetable Poha, and Tandoori Cauliflower. These recipes are modified to include more vegetables and whole grains while retaining their authentic flavors.
Q: What are some low calorie recipes for a party?
A: Some low calorie recipes for a party include Tandoori Cauliflower, Sprout Salad, Roasted Chickpeas, and Fruit Salad. These dishes are flavorful and perfect for gatherings while being mindful of calorie content.
Q: Can I prepare low calorie Indian food in advance?
A: Yes, many low calorie Indian food recipes can be prepared in advance and stored. Snacks like Roasted Chickpeas and Sprout Salad can be made ahead of time, while dishes like Moong Dal Soup and Cabbage Stir Fry can be prepared and refrigerated.
Q: What are some healthy options for low calorie Indian food?
A: Some healthy options for low calorie Indian food include Quinoa Salad, Vegetable Stir Fry, Oats Idli, and Moong Dal Cheela. These dishes are high in fiber and protein, helping to maintain energy levels effectively.
Conclusion
Low calorie foods are a celebration of healthy and flavorful meals. Whether you’re looking for low calorie recipes or low calorie Indian food, these dishes will bring variety and nutrition to your meals. So, gather your ingredients, try out these recipes, and create delicious meals that are mindful of your health needs. Don’t forget to explore related categories for more delightful recipes from Manjula’s Kitchen!
By incorporating these dishes into your diet, you’ll be able to enjoy a wide variety of delicious and nutritious foods. Whether you’re looking for breakfast, snacks, main courses, or desserts, there’s a low calorie Indian food recipe to suit every taste. Happy cooking and healthy eating!
Mint chutney is a delicious condiment, blend of mint and cilantro combined with spices. Most Indian snacks are incomplete without chutney. Chutney also tastes great with a main meal. Try using mint chutney as a spread for your sandwiches – it tastes great!
1 cup packed mint (podina) leaves all the stems removed
1 cup packed Cilantro (hara dhania)roughly chopped
2tbspgreen chilies chopped (adjust to taste)
2 tbsplemon juice (adjust to taste)
1/2 inch ginger chopped
1tbspsalt (adjust to taste)
2 tbspsugar
Pinch of asafetida (hing)
Approx. 3tbspwater use as needed
Instructions
Blend all ingredients, except the mint and cilantro, into a paste. Add mint and cilantro, a little at a time, and blend until smooth. Add water as needed.
Taste and adjust salt, green chilies, or lemon juice as desire.
Taste great with samosa, vegetable pakoras….
Notes
SuggestionsYou can make mint chutney in large quantity in advance and freeze it in ice cube trays. Store the frozen cubes in a zip-lock plastic bag. When ready to serve, defrost as many cubes of mint chutney as needed.
Cauliflower in spiced yogurtgravy makes a very flavorful side dish. This dish is simply delicious and worth trying. You can serve this with any bread or rice.
3 cupcauliflower cut into small florets (phool gobi)
3 tbspoil
1/2tbspcumin seeds (jeera)
1/4tbspfenugreek seeds (methi dana)
1/4tbspmustard seeds (rai)
1/8tbsp asafetida (hing)
2tbspbesan, available in Indian grocery stores
1/4tbspturmeric (haldi)
1/4tbspred chili powder
1 tbspginger thinly sliced (adrak)
1 green chili finely chopped
1/2cup yogurt (curd, dahi)
1tbsp salt
1/2tbsp sugar
Approx. 1cup water
2tbspcilantro chopped (hara dhania)
1/4tbspgaram masala, available in Indian grocery stores
Instructions
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, fenugreek, mustard seeds, and asafetida. When the seeds crack, lower the heat to low.
Add the besan, stir fry for about one minute until besan becomes light golden brown and becomes lightly aromatic.
Add ginger, green chili, turmeric, red chili powder, stir fry for about one minute and add yogurt mix it well and cook for two minutes stirring continuously.
Add water and salt bring it to boil, add cauliflower cook 15-18 minutes, stirring occasionally. Cauliflower should be tender and the gravy should be thick. Adjust the thickness of the gravy to taste.
Turn off the heat, add cilantro and garam masala and cover the pan for a minute.
Cauliflower with yogurt gravy is ready. Serve with any bread or plain rice.
For July Contest, I am looking for Papaya recipes. You must also use any type of berry also. The specific rules are the following:
It can be any type of Recipe (dessert, salad, drink, etc).
Papaya should be main the ingredient, but must also include some berry (blueberry, strawberry, etc).
I will be judging on creativity and presentation.
It must be vegetarian and also egg-less.
Please submit only ONE recipe.
In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.
Contest Rules:
Be Creative!
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Please include your NAME along with the recipe (as you would like it to appear).
Search the web for ideas. There are many resources available.
You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is July 27th.
The winner will be featured on the homepage with the new recipe and a link to their website (if available).
1st Prize: $100 gift certificate from Amazon.com 2nd Prize: $25 gift certificate from Amazon.com
For this month’s contest, I am looking for an amazing appetizer or side dish using Paneer as main ingredient. See below for details on the contest for this month:
Specific Rules for this Month
The recipe must be for an Appetizer or Side Dish.
The main ingredient must be Paneer (which is Indian Cheese). You can use store bought Paneer or you can follow my recipe for How to Make Paneer to make it at home.
It must be vegetarian and also egg-less.
Please submit only ONE recipe.
General Guidelines
In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also.
Submission Details
Be Creative!
Ingredients should be listed with measurements.
Method must be explained clearly, so it’s easy to follow.
Please include your NAME along with the recipe (as you would like it to appear).
Search the web for ideas. There are many resources available.
Please use the contest submission form at the bottom of this page to send your recipe. DO NOT email the recipe as you may have done in previous contests. If you submit more than one recipe, only the first recipe will be considered.
You must also send original photo(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry.
The deadline is April 23rd, 2017.
The winner will be featured on the homepage with the new recipe and a link to their website (if provided).
1st Prize: $150 gift certificate from Amazon.com 1st Runner up: $75 gift certificate from Amazon.com 2nd Runner up: $75 gift certificate from Amazon.com
Thank you all for your efforts, I truly enjoy reviewing all the entries. There were so many great entries. I go through the entries many times to choose the winner. I have selected the top three entries based on the ingredients, written instructions, and of course presentation. I love reading your creative recipes as it gives me ideas for my own! Thank you so much for your efforts! Congratulations to the winners and all participants:
1st Place: Easy Cheesy Paneer Potli by Abirami Easy to prepare, gives you the idea can be prepared with different filling and different shapes.
1st Runner Up: Paneer and Rose Kulfi by Kiran Haldia Easy to make, instead of traditionally creamy texture, more like a grainy and enjoyable texture.
2nd Runner Up: Paneer Broccoli Fritters by Anshu Shah Good combination of ingredients and well explained.
Congratulations to all three of you!!
Easy Cheesy Paneer Potli
Paneer and Rose Kulfi
Paneer Broccoli Fritters
Thank you to everyone else that also participated in the contest:
Who doesn't enjoy chips & salsa? This simple and colorful mango salsa is super easy to make! It’s sweet, spicy and absolutely delicious. Serve this fresh mango salsa with chips or with a plate of tacos. You can even serve this as a fresh salad which will compliment a variety of meals be it lunchbreakfast or dinner !
In a serving bowl, combine mango, bell pepper, cucumber, cilantro and jalapeño. Drizzle with salt, cumin powder and lime juice, mix well. For best flavor, let the salsa rest for about 10 minutes.
Notes
Notes: Mango salsa also can be served as salad and will compliment any meal. I enjoy Mango Salsa with Puries, and side of Mexican Rice.
Grilled Paneer makes for a great appetizer that compliments any main course dish. Grilled paneer is quick and easy to put together, making it the perfect party appetizer. I will be preparing this appetizer a lot this holiday season because it is perfect to serve at get together and bring to potlucks.
1/2cup bell peppercubed, yellow and green to give the color
1/2cupcherry tomatoes
2tspoil
1Tbspgreen chilifinely chopped, optional
2Tbspcilantrofinely chopped, hara dhania
1tspfresh lemon juice
Spice Mix
1/2tspsalt
1/2tspblack salt
1/2tsproasted cumin seed powder
1/8tspblack pepper
1/8tspred chili powder
Instructions
Mix the spice mix and keep aside. you can make this spice mix in a large quantity and keep it ready to go whenever you need it.
Heat heavy flat frying pan on low medium heat, add the oil in to warm frying pan. Spread the paneer cubes don’t over lap them. Grill the paneer from both sides, this should take about 2 minutes. Take them out from frying pan.
Use the same pan and grill the bell pepper, for about 2 minutes stirring occasionally, bell pepper will have some brown spots. Take them out from frying pan.
Use the same pan and grill the tomatoes for about 1-2 minutes, tomatoes will have some blisters. Take them out from frying pan.
In a bowl toss the paneer with spice mix, use the spice mix about in half the quantity, adjust for you taste, cilantro, green chili and lemon juice.
Serve the grilled paneer with side of bell pepper and tomatoes and sprinkle little spice mix over bell pepper and tomatoes.
A healthy and delicious appetizer is ready to serve.
Notes
Note: This spice mix known as chaat masala can also be used to spice up any food. It especially tastes good when it is sprinkled over sliced cucumber and tomato or over pakoras. You can make the chaat masala in a larger quantity and keep it ready to go whenever you need it.
Keyword Appetizer, Grilled Paneer and Veggies, Masala Paneer, Party Food
Grilled paneer recipe is a delightful way to enjoy the rich flavors of Indian cuisine. Grilled paneer is a versatile dish that is kid friendly, quick & easy, party recipe that can be served as an appetizer, side dish, or even a main course. This recipe combines the creaminess of paneer with the smoky char of the grill, resulting in a dish that is both flavorful and satisfying. Whether you’re hosting a backyard barbecue or simply craving a taste of India, this Indian grilled paneer recipe is sure to please your palate.
Indian Grilled Paneer: A Flavorful Delight
When it comes to Indian cuisine, grilled paneer holds a special place in the hearts of many food enthusiasts. The process of grilling adds a depth of flavor to the paneer, while still allowing its creamy texture to shine through. This paneer grilled recipe is perfect for those looking to add a touch of Indian flair to their meals. By marinating the paneer in a blend of spices and yogurt, you’ll create a dish that is bursting with flavor from the very first bite.
Preparation
To begin, place the cubed paneer in a large bowl and set aside. In a separate bowl, whisk together the yogurt, olive oil, lemon juice, ground cumin, ground coriander, turmeric, salt, and pepper. Pour the marinade over the paneer, making sure to coat each piece evenly. Cover the bowl and let the paneer marinate in the refrigerator for at least 30 minutes, allowing the flavors to meld together.
Grilling the Paneer
Once the paneer has finished marinating, preheat your grill to medium-high heat. Thread the paneer cubes onto skewers, leaving a small amount of space between each piece. This will allow the heat to circulate evenly around the paneer, ensuring that it cooks evenly on all sides. Place the skewers on the grill and cook for 2-3 minutes per side, or until the paneer is lightly charred and heated through.
Tips for Perfect Grilled Paneer
Use firm or extra-firm paneer for grilling, as softer varieties may crumble on the grill.
Soak wooden skewers in water for at least 30 minutes before threading the paneer to prevent them from burning.
Experiment with different marinade ingredients, such as ginger, chili powder, or garam masala, to customize the flavor of your grilled paneer.
Variations on Grilled Paneer
While this Indian grilled paneer recipe is delicious as is, feel free to get creative with your marinade and seasoning choices. For a spicy kick, add chopped green chilies or a dash of cayenne pepper to the marinade. You can also incorporate fresh herbs like cilantro or mint for a burst of freshness. Serve the grilled paneer with a side of mint chutney or tamarind sauce for an extra layer of flavor.
Benefits of Grilled Paneer
Grilled paneer is not only delicious, but it also offers several health benefits. Paneer is a good source of protein, calcium, and phosphorus, making it an excellent addition to a balanced diet. Grilling the paneer helps to retain its nutrients while adding a smoky flavor that enhances its overall taste. Additionally, paneer is low in carbohydrates, making it a suitable option for those following a low-carb or keto diet.
Frequently Asked Questions (FAQs)
Can I grill paneer without skewers?
Yes, you can grill paneer directly on the grill grates or use a grill basket to prevent it from falling through.
How long does grilled paneer last?
Grilled paneer can be stored in the refrigerator for up to 3-4 days. Simply reheat it in the microwave or on the grill before serving.
Can I freeze grilled paneer?
While you can freeze grilled paneer, its texture may change slightly upon thawing. It’s best to freeze the paneer before grilling and marinating it.
Can I make grilled paneer in the oven?
Yes, you can bake paneer in the oven at 400°F for 15-20 minutes, or until it is lightly browned and heated through.
In a large mouth bowl, add the quinoa, ginger & garlic paste, cumin powder, garam masala, green chillies, chopped parsley, black pepper powder, bread crumbs, lemon juice, blanched spinach and salt. Mix well.
Make round patties with the mixture.
In a skillet, heat 1 tbsp oil on medium heat and place the patties.
Let it develop a golden color on one side before flipping over and repeat the process for the other side as well.
Transfer the patties on a serving plate and serve hot with ketchup, chutney or dipping sauce.
Notes
You can also bake patties in an oven. Oil a baking sheet, and arrange the patties with a bit of space between each. Bake for 20 minutes, or until the bottoms are brown. Flip and bake for another 5 minutes.
It was a real pleasure to do the monthly contest again after couple of years. I asked for a healthy appetizer and you all really delivered some delicious and healthy recipes. I enjoyed reviewing all the entries, but there were too many good ones. It really did take me some time to choose the winners this month. Here are the top three entries. Congratulations to the winners and all participants:
1st Place: Crispy Quinoa Spinach Patties by Aarti Sharma I liked this recipe because not only is it healthy, but also easy to prepare.
1st Runner Up: Stuffed Mushrooms with Tomatoes and Oats by Dhara Shah This was a beautiful presentation, very tempting, and no fuss appetizer.
2nd Runner Up: Baked Moong dal Kachori by Khalid Shaikh This recipe looks very tempting also, especially as many are trying to avoid fried food.
Congratulations to all three of you!!
Crispy Quinoa Spinach Patties
Stuffed Mushrooms with Tomatoes and Oats
Baked Moong Dal Kachori
Thank you to everyone else that also participated in the contest:
Spicy chivda crunchy savory snack is quick and easy to make. Chivda, also known as poha, is flattened rice that is flavored with spices. When I was growing up this was one of the snacks my mom will make, and we all will enjoy. I still enjoy this spicy chivda even today while watching TV. Store this in an airtight container and this chivda stays fresh and crunchy for 2 to 3 weeks.
Roast the chivda in a microwave oven for one and half minutes, first do it for one minute take it out mix it well and put it back for another half minute. Set aside. Note: This gives a nice crunch to the chivda and save time. If it is roasted directly in frying pan it will takes more oil and will have to stir fry for about ten to fifteen minutes.
Heat the flat frying on medium heat, add the oil, oil should be moderately hot, add mustard seeds and cumin seeds as they start cracking lower the heat to low.
Add curry leaves and green chilies stir fry them for about a minute till the green chili and curry leaves stop splattering.
Next add peanuts and red chilies roast them for two minute until it start catching the color… do keep stirring
Time to add roasted chana, and coconut stir fry for another 30 seconds
Add asafetida, salt and turmeric stir for few seconds add chivda mix it well. Add sugar and citric acid keep stiring continuously for about 2 to 3 minutes. Why I am adding salt to the oil, this way all the chivda will be coated with salt evenly.
Chivda is ready turn off the heat while chivda is hot it will taste little chewy after it will cool of will become crunchy.
1-2 small slicesJalapeno (optional) – deseeded, cut
1/4 teaspoonOlive oil
for Hummus
2 1/2 cupsGarbanzo beans
3-4 tablespoonTahini
2 tablespoonsOlive oil
2 tablespoonsLemon juice
4cloves Garlic
1 tablespoonCoriander powder
Salt – to taste
no more than 1/2 cupWater – as necessary
Instructions
First Make hummus as follows:
Soak garbanzo beans overnight (or use canned garbanzo beans, for which, no soaking required).
If using fresh, add some salt and pressure cook until soft.
Puree the garbanzo beans in a blender, gradually adding, tahini paste (available in most grocery stores), peeled garlic, coriander powder, salt (if needed), lemon juice, and water, one after the other.
The mixture can be made either very smooth or a little coarse.
Remove it in a bowl, add olive oil, mix.
Now, assemble the Sandwich:
Cut the pocket pita bread into half, make pocket and put the cheese slice inside.
Brush the top of the pita bread with olive oil (optional)
Heat it for a few minutes in toaster oven, till the cheese starts melting.
Remove from the toaster, spread hummus, add lettuce, tomato, cucumber, avocado slices and alfafa sprouts and top it with jalapeño (optional).
Optionally, if packing for office/school tiffin, can keep the hummus spread and veggies on the side, and put it in sandwich when eating. This keeps the sandwich crisp and fresh.
Notes
Makes a very happy, healthy, cute looking sandwich for children’s school tiffin.
There were many many sandwich recipes received and it was definitely a tough decision to make. I went through all of them and these are the five most complete and best recipes. Below are the winners this month and the top five entries. Congratulations to all participants:
1st Place: Coconut Sandwiches by Sudha
2nd Place: Baked Chickpea Cutlet and Curried Cream Cheese Sandwiches by Adelina Srinivasan
Congratulations to both of you!!
Coconut Sandwiches Recipe by Sudha by Sudha
Baked Chickpea Cutlet Sandwich by Adelina Srinivasan
Surprise Door Sandwich by Kanwaljeet Chhabra
Pita Sandwich by Sonal
Open-faced Grilled Feta Sandwich by Priscilla
Thank you to everyone else that also participated in the contest:
The sweet fruits combined with the spiced, citrussy, tangy ginger syrup dressing are immensely refreshing. Scooped into small balls of eye-catching colors and served in the melon shells, this definitely makes the prettiest of fruit salads and it really does taste as good as it looks!
2teaspoons dried mint leaves / 2 tablespoon chopped fresh mint
2teaspoons grated lime zest
Instructions
Prepare the fruits:
Cut the melons into neat halves and scoop out the flesh using a fruit baller. Scoop out as many neat balls as possible and then scrape off the rest of the melon flesh with a knife. Set aside the empty shells.
Halve the papaya without peeling and similarly scoop out the fruit into as many neat balls as possible.
Peel the whole mango without cutting and again scoop out the flesh into balls
Toss together the fruits, cover and refrigerate until serving time.
Make the dressing:
In a small saucepan add the water, sugar, ginger and fennel seeds and bring to a boil. Reduce heat and cook till the mixture is reduced to half and syrupy. Set aside to cool completely.
Add the orange juice, mint and lime zest to the cooled syrup and mix well. If possible chill the syrup in the refrigerator before serving.
Sindhi Kadhi is very delicious and nutritious gravy based main course dish. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5cups of water
Instructions
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.
How To Make Sindhi Kadhi: Savor The Flavors Of Sindhi Kadhi
Sindhi Kadhi is a flavorful and aromatic dish hailing from the Sindhi cuisine, known for its unique blend of spices and tangy flavors. This Sindhi Kadhi recipe features a medley of vegetables simmered in a creamy gram flour gravy, creating a dish that’s both comforting and nourishing. With its rich flavors and wholesome ingredients, Sindhi Kadhi is a beloved dish that’s perfect for any occasion. Sindhi Kadhi is a traditional dish originating from the Sindhi region of Pakistan and India.
It’s a flavorful and tangy soup made primarily with dal (lentils) and various vegetables. This dish is naturally gluten-free and low in fat, making it suitable for individuals with dietary restrictions. To prepare Sindhi Kadhi, lentils are cooked until they are soft and then combined with a variety of vegetables such as okra, potatoes, carrots, and tomatoes. The soup is seasoned with a blend of spices including turmeric, cumin, coriander, and mustard seeds, which give it its distinctive flavor profile.
To commence the preparation of Sindhi Kadhi, begin by thoroughly washing and drying the okra. Subsequently, delicately remove the tops of the okra and set them aside. Heat a tablespoon of oil in a skillet over medium-high heat. Once the oil reaches its optimal temperature, add the prepared okra and stir-fry until it reaches a tender consistency. This step enhances the flavor and texture of the okra, ensuring it is cooked to perfection. Once accomplished, set aside the cooked okra for future use.
Next, in a saucepan, heat some oil over medium-high heat. Add fenugreek seeds and cumin seeds, allowing them to crackle. As they release their aroma, incorporate the asafetida, red pepper, ginger, and curry leaves, stirring for a few seconds. This process allows the spices to infuse into the oil, imparting their flavors to the dish.
Lower the heat to medium and add besan (gram flour) to the spice-infused oil. Continuously stir the besan until it turns golden brown and emits a fragrant aroma, typically taking around 4 to 5 minutes. This roasting process is crucial as it enhances the nutty flavor of the besan, adding depth to the kadhi.
Gradually pour in about 4 cups of water while stirring continuously to prevent the formation of lumps. This step ensures that the besan is evenly dispersed in the liquid, creating a smooth consistency for the kadhi base.
Now, add turmeric, salt, potatoes, green beans, and carrots to the kadhi base. These vegetables not only contribute to the nutritional value of the dish but also add color and texture. Allow the kadhi to come to a gentle boil, then reduce the heat to low-medium, cover the pan, and let it simmer for 8 to 10 minutes until the vegetables are tender. If necessary, adjust the consistency by adding more water, ensuring that it retains a slightly thick, running consistency.
Once the vegetables are cooked, add the previously prepared okra and tamarind pulp to the kadhi. Allow the kadhi to come to a boil again, then let it simmer for another 6 to 7 minutes over medium-low heat. This final step allows all the flavors to meld together, creating a harmonious balance in the dish.
Tips for Perfect Sindhi Kadhi
Variety of Vegetables: Experiment with different vegetables to add depth and flavor to the kadhi. Vegetables like bitter gourd (karela) and eggplant (brinjal) can also be used to enhance the taste of the dish.
Consistency of Kadhi: Adjust the amount of water added to the kadhi to achieve the desired consistency. The kadhi should have a creamy texture that coats the back of a spoon.
Balancing Flavors: Taste the kadhi and adjust the seasoning according to your preference. You can add more salt, sugar, or lemon juice to balance the flavors and enhance the taste.
Variations of Sindhi Kadhi
Paneer Kadhi: Add cubes of paneer (Indian cottage cheese) to the kadhi for a creamy and indulgent variation. Paneer adds richness and protein to the dish, making it more satisfying.
Sprouted Lentils: Add sprouted lentils such as moong dal or matki to the kadhi for added nutrition and texture. Sprouted lentils are high in protein and fiber, making them a healthy addition to the dish.
Benefits of Sindhi Kadhi
Rich in Vitamins and Minerals: Sindhi Kadhi is loaded with a variety of vegetables, providing essential vitamins, minerals, and antioxidants that promote overall health and well-being.
Digestive Aid: Gram flour (besan) is known for its digestive properties and helps aid in digestion, making Sindhi Kadhi a comforting and soothing dish for the stomach.
Wholesome and Nourishing: With its blend of vegetables, spices, and gram flour gravy, Sindhi Kadhi is a wholesome and nourishing meal that’s perfect for the whole family.
Frequently Asked Questions (FAQs)
Can I make Sindhi Kadhi without vegetables?
Yes, you can make a simple version of Sindhi Kadhi using only gram flour and spices for the gravy. However, adding vegetables enhances the taste and nutritional value of the dish.
Can I make Sindhi Kadhi ahead of time?
Yes, Sindhi Kadhi tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to develop. Reheat it gently before serving.
Is Sindhi Kadhi gluten-free?
Yes, Sindhi Kadhi is naturally gluten-free as it contains no wheat or gluten-containing ingredients.
Explore more delightful Sindhi recipes on Manjula’s Kitchen, such as Sindhi Koki for another culinary adventure.
My favorite way to have corn is grilled. However, sometimes grilling corn takes a lot of time, with the set up and preparation. This is a quick & easy and no mess and a yet a healthy recipe. This is a delicious simple twist on the traditional grilled corn on the cob.
Remove the kernels from corn, it is easy to do, tear the husk off, and then run the knife downwards to remove the kernels.
Coat the flat bottom heavy frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously.
While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling.
When the kernels are similar in color turn off the heat, and add salt, black pepper, lemon juice, and ginger mix it well.
You will be amazed by the taste. They match the taste of corn grilled over charcoal, without even preparing the grill.
Grilled corn off the cob makes for a delightful appetizer, perfect for summer gatherings, that’s gluten-free, vegan, and kid-friendly, offering a wholesome snack option for everyone to enjoy. Grilling corn off the cob is a fantastic way to elevate this classic vegetable, imparting a delightful smoky flavor while maintaining its natural sweetness.
Grilling corn off the cob not only adds depth to the taste but also brings a visually appealing charred texture to the dish. If you’re wondering how to grill corn off the cob, fear not! It’s simpler than you think. Let’s dive into the process and explore the nuances of this delectable preparation.
To prepare this delectable dish, begin by removing the kernels from the corn. This can be easily accomplished by first tearing away the husk to reveal the golden kernels nestled within. With a steady hand, guide a sharp knife downwards along the cob, separating the kernels from their base. This process ensures that each kernel is freed from its attachment, ready to impart its sweet, crisp flavor to the dish.
Next, prepare a flat-bottomed heavy frying pan by coating it with oil. This step is essential for achieving a golden, caramelized exterior on the corn kernels. The oil acts as a medium for heat transfer, ensuring even cooking and preventing the kernels from sticking to the pan. Once the pan is adequately coated, heat it over medium-high heat, allowing the oil to reach its optimal temperature.
Once the pan is heated, carefully add the freshly removed corn kernels. The sizzle of the kernels hitting the hot surface is a testament to the imminent transformation they are about to undergo. With a spatula or wooden spoon in hand, stir-fry the kernels for 4-5 minutes, ensuring continuous movement to prevent uneven cooking and to coax out their natural sweetness.
As the kernels dance in the heat, they will gradually take on a medley of colors, ranging from light golden to deep brown. Some kernels may even burst open, reminiscent of the crackling sound of grilling over an open flame. This visual and auditory symphony is a sign that the kernels are nearing perfection, their flavors intensifying with each passing moment.
When the kernels have achieved a uniform color and are tinged with a hint of caramelization, it is time to remove them from the heat. With the pan still sizzling, add a dash of salt, a sprinkle of black pepper, a squeeze of fresh lemon juice, and a hint of ginger. These carefully selected seasonings complement the natural sweetness of the corn, elevating its flavor profile to new heights.
Give the ingredients a gentle stir, allowing the flavors to meld together and coat each kernel with their tantalizing essence. The aroma that wafts from the pan is a testament to the culinary magic that has taken place, promising a taste experience that transcends expectation.
As you take your first bite, you will be greeted with a burst of flavor that rivals the charred perfection of corn grilled over charcoal. The sweetness of the kernels is enhanced by the savory notes of salt and pepper, while the brightness of lemon juice adds a refreshing tang. The subtle warmth of ginger lingers on the palate, leaving a tantalizing finish that beckons for another bite.
Tips for Success
Maintain medium-high heat: Consistency in heat is key to achieving perfectly grilled corn off the cob. Avoid fluctuations in temperature for optimal results.
Rotate the corn: Turning the corn regularly ensures even cooking and prevents any single side from burning.
Experiment with seasonings: Don’t be afraid to get creative with seasonings and toppings to elevate the flavor profile of your grilled corn off the cob.
Variations to Explore
Spicy Chipotle Corn: Brush grilled corn with chipotle-infused butter for a smoky and spicy kick.
Herb-Infused Corn: Toss grilled corn with chopped fresh herbs such as cilantro, parsley, and chives for a burst of freshness.
Sweet and Savory Corn: Drizzle grilled corn with honey and sprinkle with crispy bits of fried bell peppers for a delightful combination of sweet and savory flavors.
Benefits of Grilling Corn off the Cob
Grilling corn off the cob offers numerous benefits beyond its enticing flavor. By removing the kernels from the cob, you create a versatile ingredient that can be incorporated into various dishes with ease. Additionally, grilling imparts a smoky essence to the corn, enhancing its natural sweetness and elevating its overall taste profile. Furthermore, corn off the cob on the grill is a visually appealing dish that adds a pop of color to any table spread, making it a favorite among both chefs and diners alike.
FAQs (Frequently Asked Questions)
Q: Can I grill corn off the cob ahead of time?
A: Absolutely! Grilled corn off the cob can be prepared in advance and reheated just before serving. Simply store the grilled kernels in an airtight container in the refrigerator for up to two days. When ready to serve, reheat the corn in a skillet over medium heat until warmed through.
Q: Can I freeze grilled corn off the cob?
A: Yes, you can freeze grilled corn off the cob for future use. Allow the grilled kernels to cool completely, then transfer them to a freezer-safe bag or container. Label the container with the date and store it in the freezer for up to three months. To use, simply thaw the corn in the refrigerator overnight before reheating.
Q: Can I grill corn off the cob indoors?
A: While grilling corn off the cob is traditionally done outdoors on a grill, you can also achieve similar results indoors using a grill pan or a cast-iron skillet. Simply heat the grill pan or skillet over medium-high heat and follow the same grilling process as you would on an outdoor grill.
Q: Can I use frozen corn instead of fresh for grilling?
A: While fresh corn is preferred for grilling, you can certainly use frozen corn kernels as a convenient alternative. Thaw the frozen corn before grilling and pat it dry to remove excess moisture. Keep in mind that frozen corn may require slightly longer cooking time than fresh corn to achieve that perfect char.
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