Manjula's Kitchen

Category: Low Cholesterol Recipes

Low Cholesterol Recipes: Heart-Healthy Indian Options

Maintaining a low cholesterol diet is essential for heart health, and Indian cuisine offers a variety of low cholesterol recipes that are both delicious and nutritious. 

Whether you’re looking for low cholesterol breakfast recipes, low cholesterol diet recipes, or simply recipes for low cholesterol, this guide provides a selection of dishes perfect for a heart-healthy lifestyle. Let’s explore some fantastic low cholesterol recipes that you can incorporate into your diet.

Breakfast Recipes

Oats Porridge

Oats Porridge is a nutritious and heart- healthy breakfast ideas indian option. Made with rolled oats, milk, and fresh fruits, this dish is perfect for those looking for low cholesterol breakfast recipes. Oats are known to help lower cholesterol levels, making this a great start to your day.

Besan Chilla

Besan Chilla, or chickpea flour pancake, is a protein-rich breakfast that fits well within low cholesterol recipes. It’s quick to prepare and can be enjoyed with a side of yogurt or chutney. This dish is also suitable for those seeking low cholesterol diet recipes.

Lunch Recipes

Quinoa Salad

Quinoa Salad is a versatile dish that can be customized with various vegetables and herbs. This salad is perfect for those looking for low cholesterol recipes as it is high in protein and fiber, helping to manage hunger and maintain energy levels. It’s also an ideal option for a light lunch or 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 cholesterol diet recipes. It can be paired with a side salad for a balanced meal, making it one of the best recipes for low cholesterol for lunch.

Dinner Recipes

Moong Dal Tadka

Moong Dal Tadka is a simple yet flavorful lentil dish that fits perfectly within low cholesterol recipes. Made with split yellow lentils and a blend of spices, this dish is a staple in Indian households. It’s a nutritious and satisfying way to enjoy recipes for low cholesterol.

Vegetable Stir Fry

Vegetable Stir Fry is a quick and easy indian dinner recipes that fits well within low cholesterol diet recipes. Using a variety of colorful vegetables and minimal oil, this dish is not only healthy but also packed with nutrients. It’s a great way to enjoy low cholesterol recipes in a simple and flavorful manner.

Snack Recipes

Sprout Salad

Sprout Salad is a refreshing and nutritious snack that fits well within low cholesterol recipes. Made with sprouted legumes, fresh vegetables, and a tangy dressing, this salad is a perfect example of low cholesterol diet recipes that are healthy and delicious.

Roasted Makhana

Roasted Makhana are fox nuts that are lightly roasted and seasoned with spices. This snack is not only crunchy and addictive but also fits perfectly into the recipes for the low cholesterol category. It’s a healthy option for those mid-day cravings.

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 cholesterol 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.

Chia Seed Pudding

Chia Seed Pudding is a versatile dessert that can be flavored with vanilla, cocoa, or fruits. This dish is perfect for those seeking low cholesterol diet recipes as it uses plant-based milk and is sweetened with a sugar substitute. It’s a nutritious and satisfying way to end a meal.

Enhancing Your Low Cholesterol Menu

To make your low cholesterol menu even more delightful, consider adding dishes from related categories that complement these low cholesterol recipes. Adding healthy Indian snacks like roasted makhana and sprout salad can provide a variety of flavors and textures. For a sweet ending, explore Indian desserts such as fruit salad and chia seed pudding, made with low-cholesterol ingredients. Incorporating healthy recipes like quinoa salad and vegetable 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 moong dal tadka can add a touch of authenticity to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular low cholesterol breakfast recipes? 

A: Some popular low cholesterol breakfast recipes include Oats Porridge, Besan Chilla, and Vegetable Poha. These dishes are nutritious and help maintain healthy cholesterol levels.

Q: How can I make traditional Indian food low in cholesterol? 

A: To make traditional Indian food low in cholesterol, try recipes like Moong Dal Tadka, Vegetable Stir Fry, and Palak Tofu. These recipes are modified to include heart-healthy ingredients while retaining their authentic flavors.

Q: What are some low cholesterol diet recipes for a party? 

A: Some low cholesterol diet recipes for a party include Quinoa Salad, Sprout Salad, Roasted Makhana, and Fruit Salad. These dishes are flavorful and perfect for gatherings while being mindful of cholesterol levels.

Q: Can I prepare low cholesterol Indian food in advance? 

A: Yes, many low cholesterol Indian food recipes can be prepared in advance and stored. Snacks like Roasted Makhana and Sprout Salad can be made ahead of time, while dishes like Moong Dal Tadka and Vegetable Stir Fry can be prepped and refrigerated.

Q: What are some healthy options for low cholesterol Indian food? 

A: Some healthy options for low cholesterol Indian recipes include Quinoa Salad, Vegetable Stir Fry, Oats Porridge, and Besan Chilla. These dishes are high in fiber and protein, helping to maintain energy levels effectively.

Conclusion

Low cholesterol recipes are a celebration of healthy and flavorful meals. Whether you’re looking for low cholesterol breakfast recipes or low cholesterol diet recipes, 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 heart health. 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 cholesterol recipe to suit every taste. Happy cooking and healthy eating!

  • Roasted Cauliflower with Tomato Gravy

    Roasted Cauliflower with Tomato Gravy

    A plate of golden brown roasted cauliflower florets

    Roasted Cauliflower with Tangy Tomato Gravy

    This is simply a delightful indian appetizer or side dish. Cauliflower florets are tossed with yogurt and spices, then shallow-fried. The crispy cauliflower has the perfect bite bursting with flavors, covered in tangy tomato gravy. It makes a mouthwatering appetizer.
    You can also serve them without tomato gravy, you can choose how spicy you want to make these roasted cauliflower florets. There are so many ways to enjoy this tangy cauliflower dish; they're all delicious!
    One of my favorite recipe published at Manjula's Kitchen, it can be enjoyed on its own with just a drizzle of oil and with your favorite spices. Some of my favorite dishes with cauliflower, Aloo Gobhi (potato with cauliflower), Pakoras, Paratha, and rice pulav with cauliflower, Gobhi Manchurian.
    4.30 from 10 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4

    Ingredients
      

    For the Roasted Cauliflower:

    • 1 medium cauliflower cut into florets (phool Gobhi), about 18 florates
    • 1 cup yogurt
    • 2 tbsp corn starch
    • 1 tsp cumin seeds (jeera)
    • 2 tbsp finely chopped cilantro (dhania)
    • 1 tsp finely chopped green chilies optional
    • 2 tsp finely shredded ginger
    • ½ tsp salt
    • 3 tbsp oil for shallow frying

    For the Tomato Gravy:

    • 2 tbsp oil
    • 1 tsp cumin seeds (jeera)
    • 2 tsp ginger finely shredded
    • 1 cup tomatoes pureed, I used 3 medium size tomatoes
    • ¼ tsp turmeric powder
    • ½ tsp red chili powder (adjust to taste)
    • 2 tsp coriander powder
    • 1 tsp garam masala
    • 1 tsp salt
    • 1 tsp sugar
    • 2 tbsp coriander leaves, finely chopped
    • ¼ cup chopped tomatoes

    For Garnishing:

    • 2 green chilies, slit for garnishing

    Instructions
     

    • In a large bowl: Mix the yogurt, corn starch, cumin seeds, cilantro, and green chilies until well combined.
    • Add the cauliflower florets to the yogurt mixture and toss well to coat each floret evenly.
    • Shallow Fry the Cauliflower: Heat oil in a skillet over medium heat, adding just enough to cover the pan.
    • Add the cauliflower florets in batches and shallow fry them until they are golden brown and crispy on all sides.
    • Remove and drain on paper towels to remove excess oil.
    • Tomato Gravy: Mix the corn starch with 1/4 cup of water in a small bowl and set aside.
    • Heat oil in a pan over medium heat.
    • Add cumin seeds until they crack. Add tomato puree and ginger, stirring for a few seconds.
    • Add red chili powder, coriander powder, turmeric, and sauté for another 2-3 minutes until the tomatoes release oil on the sides.
    • Add the corn starch paste and cook until the gravy reaches a pourable consistency, adding water if needed.
    • Add chopped tomatoes, sugar, garam masala, and cilantro, stir well, and turn off the heat.
    • Serve the crispy cauliflower with the tangy tomato gravy and garnish with slit green chilies.
    • Enjoy! Roasted cauliflower with tangy tomato sauce.

    Notes

    For serving: Arrange the cauliflowers on serving plates and pour the tomato sauce and garnish with cilantro and green chilies. serve hot as an appetizer or side dish.
    Enjoy your Roasted Cauliflower with Tangy Tomato Gravy!
    Choosing Cauliflower: look for cauliflower with firm and white and firmly attached green leaves. You can store uncut cauliflower in the refrigerator for up to five days
    How to Cut & Prepare Cauliflower: To separate the cauliflower florets from the core, halve and then quarter the head. This exposes the core, making it easy to cut out the florets. 
    Health Benefits of Cauliflower: Cauliflower is full of dietary fiber, vitamin C, and folic acid. Cauliflower is great for digestion and iron absorption as well. It’s a total vegetable all-star and helps round out a healthy meal!
    Keyword cauliflower appetizer, tomato gravy
    Tried this recipe?Let us know how it was!

    How to Make Roasted Cauliflower in Tangy Tomato Gravy: A Healthy and Flavorful Curry Recipe

    Roasted Cauliflower with Tangy Tomato Gravy is a flavorful and nutritious dish that combines the earthy taste of roasted cauliflower with a tangy, spiced tomato gravy. This cauliflower tomato curry is perfect for those looking to enjoy a healthy delicious meal, this simple indian vegetarian recipe is easy to prepare and packed with flavor. Whether served with plain indian rice or flatbread, this dish is sure to become a favorite in your household.

    The Essence of Roasted Cauliflower with Tangy Tomato Gravy

    The essence of this dish lies in its balance of flavors and textures. The cauliflower is roasted to perfection, bringing out its natural sweetness and adding a delightful crunch can  be served with Indian main course recipes. The tangy tomato gravy is made with ripe tomatoes and a blend of aromatic spices, creating a rich and flavorful sauce that complements the roasted cauliflower beautifully.

    Origin and Popularity

    Cauliflower is a versatile vegetable used in various cuisines around the world. Roasting cauliflower enhances its flavor and texture, making it a popular method of preparation. This roasted cauliflower recipe with tangy tomato gravy draws inspiration from Indian cuisine, where tomato-based gravies are commonly used to create rich, flavorful dishes.

    Why You’ll Love This Recipe

    • Flavorful and Nutritious: Combines the goodness of roasted cauliflower with a tangy, spiced tomato gravy.
    • Easy to Make: Simple ingredients and straightforward steps make this recipe accessible to everyone.
    • Versatile: Can be served with rice, flatbread, or as a standalone dish.
    • Perfect for Any Occasion: Ideal for everyday meals or special gatherings.

    How to Make Roasted Cauliflower with Tangy Tomato Gravy

    To make this delightful roasted cauliflower with tangy tomato gravy, start by mixing yogurt, corn starch, cumin seeds, cilantro, and green chilies in a large bowl. Coat cauliflower florets in this mixture. Heat oil in a skillet over medium heat and shallow fry the florets until golden brown and crispy. Drain excess oil using paper towels.

    For the tomato gravy, mix corn starch with 1/4 cup water. Heat oil in a pan, add cumin seeds, and once they crackle, add tomato puree and ginger. Stir in red chili powder, coriander powder, turmeric, and sauté for 2-3 minutes until the tomatoes release oil. Add the corn starch paste and cook until the gravy is of pourable consistency, adding water if needed. Stir in chopped tomatoes, sugar, garam masala, and cilantro, then turn off the heat.

    Serve the crispy cauliflower florets with the tangy tomato gravy, garnished with slit green chilies. This dish is very good indian appetizer or can be served hot as an side dish, garnished with cilantro and green chilies.

    When choosing cauliflower, look for firm, white heads with firmly attached green leaves. Store uncut cauliflower in the refrigerator for up to five days. Cauliflower is rich in dietary fiber, vitamin C, and folic acid, promoting digestion and iron absorption, making it a nutritious addition to any meal. Enjoy!

    Variations of Cauliflower Dishes

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious cauliflower recipes that you might enjoy. Here are some related dishes that you might find interesting:

    1. Aloo Gobi: A classic Indian dish made with potatoes and cauliflower cooked with spices.
    2. Baked Cauliflower: Cauliflower Spinach Bake is a healthy indian recipe which is nutrition-rich side dish that is easy and quick to make.
    3. Cauliflower Manchurian: An Indo-Chinese dish featuring crispy cauliflower florets in a tangy sauce.
    4. Cauliflower Crust Pizza: This is a yummy and healthy cauliflower crusted pizza, made with fresh ingredients and also egg-less. Pizza sauce and Indian cheese was made from scratch using fresh ingredients. Its a nice appetizer..
    5. Gobi Paratha: A stuffed flatbread or gobi paratha with a spicy cauliflower filling.

    Serving Suggestions

    Roasted cauliflower with tangy tomato gravy can be enjoyed in various ways:

    • With Rice: Serve it with steamed basmati rice or jeera rice for a complete meal.
    • With Flatbread: Pair it with naan, roti, or paratha for a satisfying lunch or dinner.
    • As a Side Dish: Serve it alongside other Indian vegetarian recipes for a flavorful spread.
    • On Its Own: Enjoy it as a standalone dish for a light and healthy meal.

    Tips and Tricks

    To perfect your roasted cauliflower with tangy tomato gravy recipe, consider these helpful tips:

    • Roast Evenly: Ensure the cauliflower florets are evenly coated with oil and spread out on the baking sheet for even roasting.
    • Use Fresh Tomatoes: Fresh, ripe tomatoes provide the best flavor for the gravy.
    • Adjust Spices: Tailor the amount of spices to suit your taste preference.
    • Simmer Slowly: Let the gravy simmer slowly to develop a rich and deep flavor.

    FAQs

    Can I Use Frozen Cauliflower?

    Yes, you can use frozen cauliflower. Thaw it and pat it dry before roasting to prevent excess moisture.

    How Long Does This Dish Last?

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

    Is This Recipe Vegan?

    Yes, this recipe is naturally vegan and gluten-free.

    Can I Add Other Vegetables?

    Absolutely, you can add other vegetables like bell peppers, peas, or carrots to the dish.

    What If I Don’t Have Fresh Tomatoes?

    You can use canned tomatoes or tomato puree as a substitute for fresh tomatoes.

  • Spinach Palak Chaat

    Spinach Palak Chaat

    Spinach Palak Chaat

    Spinach (Palak) Chaat

    Spinach palak ki chaat is a mouthwatering appetizer. Spinach pakoras dipped into tamarind chutney and serve with crispy spinach leaves makes a very sophisticated h'orderves. Your friends and family will love it.
    5 from 1 vote
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    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • Approx. 5oz spinach leaves
    • 4 tbsp besan, gram flour
    • 4 tbsp corn starch
    • 1/2 tbsp  salt
    • Pinch of black pepper
    • Approx. 1/4 cup water use as needed
    • Oil to fry

    Instructions
     

    • Clean and pat dry the spinach.
    • Keep about 10 large spinach leaves aside; chop the remaining spinach very fine, this will be about 2 cups of chopped spinach.
    • Next make the batter to fry the spinach leaves, mix 2 tablespoons of beasn, 2 tablespoons of corn starch, ¼ teaspoon of salt and black pepper. Add approx. 2 tablespoons of water slowly to make a batter. Note: batter should be thin in consistency but still should be able to cover the spinach for frying.
    • Heat the oil in a frying pan over medium high heat. Frying pan should have approx. 1inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
    • Dip the spinach leaves in the batter one at a time and slowly drop into the frying pan. Fry the spinach until both sides are light gold. Turn them occasionally. This will take about 2 minutes. Keep aside.
    • In left over batter add chopped spinach, salt, corn starch and besan mix it well, this should be the consistency of soft dough, add water as needed.
    • Take about 1tablespoon of batter shaping in small balls drop them into the oil. Fry them until they are golden brown. This should take about 4-5 minutes. Take them out over paper towel.

    Notes

    For Serving
     
    Serving suggestion
    Dip the small pakoras in tamarind chutney and serve them with the fried spinach leaves.
    Tried this recipe?Let us know how it was!

    How to Make Spinach Palak Chaat: A Flavorful and Crispy Delight

    Spinach Palak Chaat is a delightful and crispy Indian street food that combines the nutritious goodness of spinach with the tangy flavors of chaat. This dish is perfect for a quick snack or as an appetizer for your meals. Learn how to make spinach palak chaat with this easy and delicious recipe, which will surely become a favorite in your household.

    The Essence of Spinach Palak Chaat

    Spinach chaat is a unique combination of deep-fried spinach leaves topped with a variety of chutneys, spices, and yogurt. The crispiness of the spinach paired with the tangy and spicy chaat toppings creates a burst of flavors in every bite. Palak chaat is not only tasty but also a fun way to incorporate greens into your diet.

    Origin and Popularity

    Chaat is a popular category of Indian street food known for its bold flavors and diverse textures. While traditional chaat recipes often use ingredients like potatoes and chickpeas, spinach palak chaat offers a refreshing twist by using spinach leaves as the base. This dish has gained popularity for its unique combination of flavors and health benefits.

    Why You’ll Love This Recipe

    • Nutritious: Spinach is rich in vitamins and minerals, making this chaat a healthier snack option.
    • Flavorful: The combination of tangy, spicy, and sweet chutneys with crispy spinach creates an explosion of flavors.
    • Quick and Easy: This recipe is simple to make and requires minimal preparation.
    • Versatile: Can be served as a snack, appetizer, or a light meal.

    How to Make Spinach Palak Chaat

    Here’s a step-by-step guide on how to make spinach palak chaat:

    1. Prepare the Spinach: Wash and dry fresh spinach leaves thoroughly. Ensure they are completely dry to get a crispy texture when fried.
    2. Make the Batter: Prepare a light batter using gram flour (besan), water, salt, and a pinch of turmeric. The batter should be smooth and slightly runny.
    3. Fry the Spinach: Heat oil in a deep frying pan. Dip each spinach leaf into the batter, ensuring it is coated evenly, and then deep fry until crispy. Remove and drain on paper towels.
    4. Assemble the Chaat: Place the fried spinach leaves on a serving platter. Drizzle with yogurt, tamarind chutney, and green chutney. Sprinkle with chaat masala, cumin powder, red chili powder, and finely chopped onions and tomatoes.
    5. Garnish: Finish with a sprinkle of fresh coriander leaves and sev (crispy chickpea flour noodles) for added crunch.

    Variations of the Recipe

    Exploring Manjula’s Kitchen reveals a treasure trove of other delicious chaat recipes that you might enjoy. Here are some related chaat variations that you might find interesting:

    1. Papdi Chaat: A classic chaat made with crispy papdi, potatoes, chickpeas, yogurt, and chutneys.
    2. Aloo Tikki Chaat: Spicy potato patties served with yogurt, chutneys, and spices.
    3. Bhel Puri: A popular Mumbai street food made with puffed rice, vegetables, and tangy tamarind sauce.
    4. Dahi Puri: Hollow puris filled with yogurt, chutneys, and spices, offering a burst of flavors.
    5. Chole Chaat: Chola Chaat, a popular street food, makes for a spicy and tasty afternoon snack. It can be served in various ways.

    Serving Suggestions

    Spinach palak chaat can be enjoyed in various ways:

    • As a Snack: Serve it as a delicious and healthy snack during tea time.
    • As an Appetizer: It makes a great appetizer for parties and gatherings.
    • With a Meal: Pair it with your favorite Indian meal for an extra burst of flavor.

    Tips and Tricks

    To perfect your spinach palak chaat, consider these helpful tips:

    • Dry the Spinach: Ensure the spinach leaves are completely dry before frying to achieve maximum crispiness.
    • Adjust Spices: Adjust the amount of chaat masala and chili powder to suit your taste preference.
    • Serve Immediately: Serve the chaat immediately after assembling to maintain the crispiness of the spinach leaves.

    FAQs

    Is Spinach Palak Chaat Vegan?

    Yes, it can be made vegan by using plant-based yogurt alternatives.

    Can I Make It Ahead of Time?

    You can prepare the fried spinach leaves in advance, but assemble the chaat just before serving to keep it crispy.

    What Can I Serve with This Chaat?

    This chaat pairs well with a variety of Indian snacks and can be served alongside beverages like masala chai.

    How Long Does It Take to Make?

    The preparation and cooking time for this chaat is about 30-40 minutes.

  • Hari Chutney

    Hari Chutney

     

    Hari Cilantro Chutney

    Hari Cilantro Chutney

    Hari chutney is a blend of fresh cilantro (green coriander) and variety of spices. Hari chutney is a “must” with pakoras, samosas, chaats, and many popular Indian snacks. Like ketchup and other popular condiments, hari chutney can be used in a variety of different ways!
    5 from 1 vote
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    5 10 minutes
    Course Side Dish
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 large bunch of cilantro. will be about cups
    • 3 green chilies chopped about 2 tbsp
    • 3 tbsp lemon juice
    • 1/2 inch ginger
    • 1-1/2 tsp salt
    • 1 tsp cumin seeds jeera
    • 1 tsp oil
    • 1 tsp sugar
    • 1/8 tsp asafetida hing

    Instructions
     

    • Blend all ingredients, except the cilantro, into a paste. Add cilantro, a little at a time, and blend until smooth. Add water as needed.
    • Taste and adjust salt, green chilies, or lemon juice as desired.

    Notes

    Tips:
    Using a little oil and sugar keeps the color fresh.
    While cleaning cilantro (hara dhania) chop off just the thick stems.
    You can make hari 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 hari chutney as needed.  If you freeze the hari chutney soon after preparing, the chutney will not lose its bright green color and freshness.
    Variations:
    Mix mint leaves (without stems) with cilantro half and half.
    Serving Suggestions:
    To make a delicious dip for vegetables, chips, or crackers, mix one part chutney and three parts yogurt.  
    To make a sandwich spread, mix 1 part chutney and 2 parts cream cheese.
    Tried this recipe?Let us know how it was!
  • Khatta Meetha Chivda

    Khatta Meetha Chivda

    Khatta Meetha Chivda

    khatta Meetha chivda

    Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.
    5 from 3 votes
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Course Snack
    Cuisine Indian
    Servings 8 people

    Ingredients
     
     

    • 2 cup chivda or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
    • 1/2 cup peanuts
    • 1/2 cup sugar
    • 1/4 tsp turmeric
    • 1/2 tsp salt
    • 1/8 tsp citric acid
    • 1/4 tsp red chili powder
    • About 18 curry leaves
    • Also need oil to fry

    Instructions
     

    • Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
    • Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
    • In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
    • In the same oil fry peanuts over low heat till they are light brown.
    • Fry the curry leaves until they are crisp.
    • Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
    • Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

    Notes

    You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!!
    Tried this recipe?Let us know how it was!
  • Potato Soup

    Potato Soup

    Potato Soup (Aloo Ki Kadhi)

    Potato Soup (Aloo Ki Kadhi)

    Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make.
    5 from 1 vote
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    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Soup
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1/2 potato boiled, peeled and mashed
    • 1/2 cup yogurt
    • 1 cup potatoes boiled peeled and cut into small pieces
    • 2 Tbsp oil canola or vegetable oil
    • 1 tsp cumin seeds jeera
    • 1 Tbsp all-purpose flour maida or plain flour
    • 1/4 tsp fenugreek seeds dana mathi
    • 1/4 tsp black pepper kali mirch
    • 1 bay leave tajpat
    • 1 dry red chili broken into 2 pieces
    • 2 tsp ginger paste
    • 1 tsp salt
    • 1/4 tsp garam masala
    • 2 Tbsp finely chopped cilantro hara dhania

    Instructions
     

    • Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside.
    • Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown.
    • Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium.
    • Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes.
    • Adjust the thickness of the soup to your taste.
    • Potato soup is ready. Enjoy!

    Notes

    This is best served with Puri (puffed fried bread).
    Tried this recipe?Let us know how it was!
  • Litti Chokha

    Litti Chokha

    Litti Chokha

    Litti Chokha (Bihari Sattu Litti)

    Litti Chokha is an appetizer from the state of Bihar made with stuffed whole wheat dough balls with roasted chana dal and spices inside. These stuffed balls are known as Litties are usually roasted over charcoal but can also be baked. Litties are served with Chokha. Chokha is a dip prepared with mashing potato, tomato or eggplant with spices, but at my home it was always served with Dal Tadka.
    This recipe will make 8 litties.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    Dough

    • 1 cup whole wheat flour chapatti atta
    • 2 Tbsp ghee clarified butter
    • 1/2 tsp salt
    • cup About 1/3 lukewarm water

    Filling

    • 3/4 cup sattu flour of roasted chana dal, available in Indian grocery stores
    • 1/2 tsp salt adjust to taste
    • 1/8 tsp asafetida hing
    • 1/8 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp mango powder amchoor
    • 1 tsp grated ginger
    • 1 Tbsp green chili finely chopped, adjust to taste
    • 1 tsp ghee clarified butter
    • 1/4 cup water approximately

    Potato, and Tomato Chokha

    • 1 cup medium size potato boiled peeled and roughly mashed
    • 2 medium size tomato roasted peeled and mashed, I have roasted them over the skillet
    • 1 tsp salt
    • Spices we will use half and half to make both Potato and Tomato Chokha
    • 1/4 tsp black pepper
    • 1 tsp lemon juice just for Potato Chokha
    • 2 tsp grated ginger
    • 2 Tbsp finely chopped green chilies
    • 2 Tbsp finely chopped cilantro
    • 2 Tbsp olive oil or mustard oil I prefer olive oil
    • 2 Tbsp ghee or clarified butter for serving the Litties.

    Instructions
     

    For Tomato Chokha

    • To prepare the Tomato Chokha add the spices to mashed tomatoes about 1/2 tsp salt, pinch of black pepper, 1/2 tsp ginger, 1 Tbsp green chili. 1 Tbsp cilantro and 1 Tbsp of oil mix it together. Tomato Chokha is ready set aside.

    For Potato Chokha

    • Add all the remaining spices with mashed potatoes, salt, pinch of black pepper, lemon juice, ginger, cilantro and oil, mix it well. Potato Chokha is ready, set aside.

    To Make Dough

    • Mix the flour, salt and ghee. Add water slowly to make dough. Dough should be firm but do not knead the dough. Cover the dough and let it sit for at least fifteen minutes.

    Filling

    • Mix all the ingredients together except water, sattu, salt, asafetida, turmeric, red chili powder, mango powder, ginger, green chili, and ghee, now add little water to make firm dough, dough will be little crumbly.

    Making Litti

    • Pre-heat the oven at 400 degree Fahrenheit. I am using a toaster oven or you can also use oven.
    • Divide the dough into 8 equal parts and roll them into balls. They will not be very smooth dough ball. Also, divide the filling in 8 parts filling should be little smaller then dough balls.
    • Roll the dough balls into 3-inch circle. Place one part of the filling in the center of each rolled dough, and pull the edges of the dough to wrap the filling. Proceed to make all 8 balls. Grease your palms and roll the filled balls gently between your palms.
    • Arrange the litties over greased baking sheet about one inch apart and place in toaster oven, for 10-12 minutes, turn them over and bake again for 10-12 minutes. Litties should be golden brown all around.

    Serving

    • need about 2 Tbsp ghee or clarified butter for serving the Litties.

    Notes

    I like to eat these Litties with Dal Tadka and Potato or Tomato Chokha.
    Tried this recipe?Let us know how it was!

    Litti Chokha Recipe: How to make Litti Chokha

    Litti Chokha is a traditional and an iconic appetiser and a bread format of dish from the state of Bihar in India. It consists of stuffed whole wheat dough balls (litti) served with spicy mashed vegetable mixture or chokha. This rustic and flavorful dish is a staple in Bihari cuisine and is enjoyed as a hearty meal or snack. 

    Litti Chokha: A traditional Bihari food

    High in Fiber: Litti Chokha is made primarily from whole wheat flour, which is rich in dietary fiber. Fiber aids in digestion, promotes gut health, and helps regulate blood sugar levels. Consuming fiber-rich foods like Litti Chokha can contribute to overall health and well-being.

    Vitamins and Minerals: Litti Chokha is often served with chokha, a spicy mashed vegetable mixture made from ingredients such as roasted eggplant, tomatoes, and potatoes. These vegetables are rich in vitamins, minerals, and antioxidants, which support immune function and promote overall health.

    Satiating and Flavorful: Litti Chokha is a satisfying and flavorful dish that combines the earthy taste of roasted wheat dough with the spicy and tangy flavors of chokha. The contrast in textures and flavors creates a delightful eating experience that is both comforting and nourishing.

    Variations of Litti Chokha:

    • Mattar Ke Kachori: Mattar Kachori is a delicious, fried puff pastry filled with spicy green peas. This mouthwatering snack also can be served as part of any main meal.
    • Pizza Paratha: Pizza has become a universal food enjoyed by all. Pizza paratha is perfect for the times when you want to enjoy homemade pizza. This is also a quick and easy recipe.
    • Dal Bati: Dal bati is a popular Rajasthani delicacy. Dal is simply soup of mixed lentils, cooked with spices. Bati is a baked, whole wheat bread roll and the combination is known as dal bati.
    • Khasta Kachori: Khasta kachori is a delicious, spicy, fried puffed pastry. Khasta Kachori is filled with spicy moong dal mixture and then deep fried. Kachori is flakey from outside and hollow inside. Kachori should be fried on low heat so it can cook through to have a nice crunch.

    Tips for Making Perfect Litti Chokha:

    Knead the Dough Well: For soft and fluffy litti, knead the dough thoroughly until it becomes smooth and elastic. Properly kneaded dough ensures that the litti hold their shape and cook evenly without becoming too dense or chewy.

    Roast Litti Over Charcoal: Traditional litti are cooked over a charcoal or wood fire, which imparts a smoky flavor and crispy texture to the outer crust. If using an oven, you can achieve a similar effect by placing the litti directly on a grill rack or using a barbecue grill.

    Use Fresh Ingredients: Use fresh and high-quality ingredients, especially for the chokha, to enhance the flavor and nutritional value of the dish. Choose ripe, firm vegetables and aromatic spices for the best results.

    Serve with Ghee: Litti Chokha is traditionally served with a generous drizzle of melted ghee (clarified butter) on top. The rich and buttery flavor of ghee complements the earthy taste of litti and adds a touch of indulgence to the dish.

    FAQs about Litti Chokha:

    Can I make Litti Chokha without sattu? 

    While sattu is the traditional filling for litti, you can substitute it with other ingredients such as besan (gram flour), crushed roasted peanuts, or mashed lentils. Experiment with different fillings to create unique variations of Litti Chokha.

    Is Litti Chokha gluten-free? 

    Litti Chokha is not gluten-free as it is made from whole wheat flour, which contains gluten. However, you can explore gluten-free alternatives for the dough, such as using a combination of gluten-free flours like rice flour, chickpea flour, and tapioca flour.

    Can I make Litti Chokha spicy? 

    Yes, you can adjust the level of spiciness in Litti Chokha according to your taste preferences by adding more or fewer green chilies or red chili powder to the chokha mixture. You can also serve Litti Chokha with a side of spicy pickle or chutney for extra heat.

    Can I make Litti Chokha ahead of time? 

    Yes, you can prepare the dough and filling for litti in advance and assemble them just before cooking. Store the prepared dough and filling separately in the refrigerator until ready to use. Leftover chokha can be stored in an airtight container in the refrigerator for up to 2-3 days.

    Litti Chokha is a delicious and wholesome dish that captures the essence of traditional Bihari cuisine. With its rich flavors, nourishing ingredients, and endless variations, Litti Chokha is sure to become a favorite among food enthusiasts. 

  • Masala Arbi

    Masala Arbi

    Masala Arbi

    Masala Arbi – Sautéed Taro Root

    Arbi is also known as Taro root. Masala Arbi with a great blend of spices makes a very enjoyable side dish. This can complement any meal. Masala Arbi can be served with paratha
    or roti.
    4.43 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Side Dish
    Cuisine Indian
    Servings 4 People

    Ingredients
      

    • 7-8 medium sized taro root boiled, arbi
    • 3 Tbsp oil
    • 1/2 tsp carom seeds ajwain
    • 1/4 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 Tbsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chilli powder
    • 2 green chilies sliced
    • 1 tsp salt
    • 1/2 tsp mango powder amchoor

    Instructions
     

    • Wash arbi before boiling and do not over boil the arbi as they become very slimy. I prefer to boil arbi in a pot so that it is easy to check if they are cooked. Arbi should be firm, and knife should go through effortless.
    • Peel the skin and slice them into about 1/8” thick rounds. Set aside.
    • In a small bowl mix turmeric, coriander powder, and red chili powder with 1/4 cup of water to make a paste. Set aside.
    • Heat the oil in wide pan over medium heat, oil should be moderately hot, (when you add the cumin seed to oil it should crack right away).
    • Add carom seeds, and cumin seeds as cumin seeds crack add asafetida,
    • Stir and add spice paste stir for about 30 seconds till oil start separating from oil.
    • Add green chili stir for few seconds.
    • Add arbi spreading over the pan, sprinkle the salt, and mango powder gently fold the arbi with spice mix, all the arbies should be coated well with spices. Making sure arbies are not sticking to each other.
    • Sautée them over medium heat till they are lightly brown both sides. Turning them occasionally gently. This should take about 8-10 minutes.
    Tried this recipe?Let us know how it was!
  • Urad Dal Tadka

    Urad Dal Tadka

    Urad Dal Tadka

    Tadka Urad Dal

    Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals be it lunch or dinner.
    4.37 from 19 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 45 minutes
    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup urad dal washed
    • 1 tsp salt
    • 1/4 tsp turmeric
    • 1 Tbsp ginger finely chopped
    • 2 cups water
    • 1/4 tsp garam masala
    • 1/2 tsp mango powder amchoor

    Seasoning

    • 3 Tbsp ghee clarified butter
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 green chili sliced
    • 1 Tbsp ginger thinly sliced
    • 1/2 tsp red pepper adjust to taste
    • 4 pieces lemon for garnishing

    Instructions
     

    • Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.
    • Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
    • When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.
    • Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
    • Add garam masala, and mango powder mix it well.

    Seasoning

    • Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.

    Notes

    Tadka urad dal is ready serve with roti or paratha, or with plain rice.
    Tried this recipe?Let us know how it was!

    Urad Dal Tadka: A Tempting Tempered Lentil Dish

    Urad Dal Tadka, also known as Urad Dal Ka Tadka or Black Urad Dal Tadka, is a flavorful and comforting lentil dish that hails from North India. This urad dal tadka recipe features split black gram lentils cooked to perfection and tempered with aromatic spices, creating a dish that’s gluten free, healthy, hearty and satisfying. Whether served with steamed rice, roti, or naan bread, urad dal tadka is sure to delight your taste buds and leave you craving more of its irresistible flavors.

    To commence the preparation, it is imperative to first ensure that all the vegetables are meticulously dried, a step crucial in achieving the desired texture and consistency in the final dish. This entails patting dry each vegetable, thereby mitigating excess moisture which could potentially alter the outcome of the recipe.

    Once the vegetables are suitably dried, the next step entails assembling all the ingredients within a food processor. This multifunctional kitchen appliance serves as the cornerstone in amalgamating the disparate elements into a cohesive mixture. However, it is imperative to exercise caution during this stage, as over-processing the ingredients can lead to an undesired homogeneity akin to a paste. The objective here is to achieve a harmonious blend wherein the individual components remain discernible, imparting both visual appeal and varied texture to the final product.

    Upon achieving the desired consistency, the mixture is then transferred from the confines of the food processor. At this juncture, it should embody the texture of a chunky yet pliable dough, indicative of a successful amalgamation of ingredients. This textured amalgam serves as the canvas upon which the ensuing steps of the recipe unfold.

    With the mixture at hand, the next course of action involves portioning it into individual servings. This is accomplished by dividing the mixture into 16 equal portions, each to be fashioned into flat patties approximately half an inch in thickness. This meticulous shaping process not only ensures uniformity in size but also facilitates even cooking, thereby contributing to the overall gustatory experience.

    As the patties take shape, attention shifts towards the culinary medium responsible for their transformation—hot oil. In a frying pan preheated to medium-high heat, a liberal amount of oil is introduced, its shimmering surface a harbinger of the culinary alchemy about to unfold. With utmost care, the patties are then gently lowered into the oil, ensuring that they are evenly spaced and devoid of any overlap. This deliberate approach not only prevents overcrowding but also promotes uniformity in cooking, allowing each cutlet to attain a golden brown hue, indicative of its culinary readiness.

    Throughout the frying process, periodic rotation of the cutlets ensures uniformity in color and texture, with a total cooking time averaging between 5 to 6 minutes. Once the desired golden hue is achieved, the cutlets are carefully removed from the frying pan, their journey culminating on a bed of absorbent paper towels. This final step serves the dual purpose of draining any residual oil while preserving the inherent crispiness of the cutlets.

    In culmination, the fruition of this culinary endeavor is best savored when the cutlets are served piping hot, their delectable aroma tantalizing the senses. Paired with the refreshing zest of cilantro chutney, each bite is a symphony of flavors and textures—a testament to the meticulous preparation and artistry inherent in this timeless recipe.

    Tips for Perfect Urad Dal Tadka

    • Soak Urad Dal: Soaking the urad dal before cooking helps reduce the cooking time and ensures that the lentils cook evenly and become tender.
    • Control Spice Level: Adjust the amount of dried red chilies and red chili powder according to your spice tolerance. For a milder dal, reduce the amount of spice used or remove the seeds from the dried red chilies.
    • Enhance Flavor with Ghee: For an extra layer of richness and flavor, consider using ghee (clarified butter) instead of oil for tempering the spices. Ghee adds a distinctive nutty flavor and aroma to the dish.

    Variations of Urad Dal Tadka

    • Urad Chana Dal Tadka: Combine black urad dal with chana dal (split chickpeas) for a nutritious and flavorful variation of the dish. The combination of lentils adds texture and depth to the dal tadka.
    • Creamy Urad Dal Tadka: For a creamy texture, blend a portion of the cooked urad dal before adding it back to the tempering mixture. This creates a velvety sauce that coats the lentils, resulting in a luxurious and indulgent dal tadka.

    Benefits of Urad Dal Tadka

    • Rich in Protein: Urad dal is a excellent source of plant-based protein, essential for muscle repair and growth.
    • High in Fiber: Urad dal is also high in dietary fiber, promoting digestive health and keeping you feeling full and satisfied.
    • Packed with Nutrients: Urad dal is rich in essential nutrients such as iron, magnesium, and potassium, supporting overall health and well-being.

    Frequently Asked Questions (FAQs)

    Can I make urad dal tadka without soaking the lentils?

    • While soaking the lentils helps reduce the cooking time, you can still cook urad dal tadka without soaking, although it may take longer for the lentils to become tender.

    Can I make urad dal tadka ahead of time?

    • Yes, urad dal tadka tastes even better when allowed to sit for a few hours or overnight, allowing the flavors to meld together. Reheat it gently before serving.

    Is urad dal tadka vegan-friendly?

    • Yes, urad dal tadka is inherently vegan as it contains no animal products. It’s a perfect option for those following a vegan or plant-based diet.

    Explore more delicious Indian 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: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besan Ladoo.

     

  • Boondi Ka Raita

    Boondi Ka Raita

    Boondi Ka Raita

    Boondi Ka Raita

    Boondi Ka Raita is a delicious and easy to make side dish which compliments any meal. Boondi ka raita is a yogurt based Indian condiment. Raita is an integral part of Indian cuisine.
    No ratings yet
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    Prep Time 5 minutes
    Cook Time 5 minutes
    Course Raita
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1 cup boondi, boondies you can buy in indian grocery stores or use the recipe I have for sweet boondi just do not soak them in syrup.
    • 1-1/2 cup yogurt
    • 1/2 tbsp Salt
    • 1/2 tbsp Black salt
    • 1/2 tbsp roasted cumin seed powder
    • 1/4 tbsp red chili powder
    • About 1 tbsp mint leaves chopped
    • Few mint leaves to garnish

    Instructions
     

    • Soak boondi in the warm water for about 10 minutes.
    • Lightly squeeze the boondies in your palms, don't mash them.
    • whisk the yogurt in a bowl. If yogurt if too thick add water as needed. Yogurt should be the consistency of pancake or dosa batter.
    • Add all the spices salt, black salt cumin seed powder, chili powder, and chopped mint leaves mix it well.
    • Add the boondi and mix.
    • Garnish boondi raita with mint leaves.

    Notes

    Boondi raita can be served cold or at room temperature. I especially like boondi rita with aloo  paratha or with Urad Dal Puri.
    Keyword Bondi Raita
    Tried this recipe?Let us know how it was!

    Lets Learn How To Make The Best Boondi Raita Recipe Manjula’s Kitchen 

    What is Raita: Raita is an accompaniment for any Indian meal and can be created in the form of Vegetable Raita, Spinach Raita, Boondi ka Raita, Cucumber Raita & Lauki ka Raita. Here we are focussing on making boondi raita, it is a simple quick & easy, gluten free, kid friendly and nutritious yogurt-based recipe featuring boondi and a selection of Indian spice powders. 

    1. Soaking Boondi: The Essential First Step in Boondi Raita Recipe 

    Embark on creating the best Boondi Raita by beginning with a crucial step: soaking boondi in warm water for approximately 10 minutes. This ensures the boondi achieves the ideal texture for a delectable raita. Allow the boondi to absorb the water, undergoing a softening process that enhances its ability to meld seamlessly with the yogurt.

    1. Gently Squeezing Boondi: Preserving Texture for Perfect Boondi Raita 

    Following the soaking period, delicately squeeze the boondi in your palms, emphasising the importance of preserving its individual texture. Avoid mashing the boondies, ensuring they retain a distinct shape and a pleasant, slightly chewy consistency. This step contributes to the overall appeal and mouthfeel of the boondi raita.

    1. Whisking Yogurt: Achieving the Right Consistency for Boondi Raita Recipe

    In a bowl, whisk the yogurt, a pivotal step in mastering the art of the best Boondi Raita. Adjust the yogurt’s thickness by adding water as needed, aiming for a consistency resembling pancake or dosa batter. This meticulous process ensures that the yogurt provides the perfect base, allowing the other ingredients to harmonise in creating a flavorful raita.

    1. Seasoning with Spices: Elevating Flavour in Boondi Raita Recipe 

    Once the yogurt reaches the desired consistency, add a medley of spices to elevate the flavour profile of your Boondi Raita. Incorporate salt, black salt, cumin seed powder, chilli powder, and finely chopped mint leaves. The combination of these spices creates a symphony of tastes, enhancing the overall richness and depth of the raita.

    1. Mixing Boondi with Yogurt: Creating the Perfect Boondi Raita Blend 

    With the spices seamlessly integrated into the yogurt, introduce the soaked and gently squeezed boondi into the mixture. Thoroughly mix the boondi with the flavoured yogurt, ensuring an even distribution of spices and a cohesive blend. This step is crucial in achieving a balanced and well-infused Boondi Raita.

    1. Garnishing with Mint Leaves: Final Touch to Boondi Raita Recipe

    Elevate the visual appeal and freshness of your Boondi Raita by garnishing it with additional mint leaves. This final touch not only adds a burst of colour but also enhances the aromatic quality of the raita. The mint leaves serve as a delightful finishing touch, making your Boondi Raita an inviting and flavorful addition to any meal.

  • Masala Paneer

    Masala Paneer

    Masala Paneer

    Masala Paneer

    Need a simple healthy appetizer that is sure to be enjoyed by all? Try serving my "Masala Paneer Cubes" at your next get together! It is homemade paneer mixed with a variety of spices. Serve with crackers, or fruit plate. Masala paneer can be used for many different ways, like paneer pakoras, paneer paratha.
    No ratings yet
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    Course Appetizer
    Cuisine Indian
    Servings 8 people

    Ingredients
      

    • 8 cup milk whole milk
    • 5 tbsp lemon juice
    • 1 tbsp salt
    • 10 black pepper crushed
    • 1/4 tbsp red chili flakes
    • 1 tbsp clarified butter, ghee
    • 1/2 tbsp cumin seeds, jeera
    • 1 tbsp ginger finely shredded, or paste
    • 1 tbsp green chili seeded and finely chopped
    • 1 tbsp lemon juice

    Instructions
     

    • Boil the milk in a heavy-bottomed pan over medium heat, first wet the pan to ensure the milk will not burn. Stir occasionally.
    • When the milk comes to a boil, add the lemon juice gradually and stir gently. The curd will start separating from the whey. Turn off the heat.
    • Once the milk fat has separated from the whey, drain the whey using a strainer lined with muslin cloth.
    • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well.
    • To test whether enough water has been removed from the paneer, rub a little piece of paneer on your palm with your fingers. After rubbing the paneer 15-20 seconds, you should be able to make a firm, smooth ball.
    • In a small frying pan heat the clarified butter (ghee) over medium heat. When ghee is moderately hot add cumin seeds as seeds crack add green chili and ginger, turn off the heat. Stir fry for few seconds and set aside.
    • In a mixing bowl mix the paneer with all the ingredients fried cumin mix, salt, black pepper, chili flakes, black pepper and lemon juice.
    • Mix it well, do not knead the paneer. Put the paneer in a flat bowl and press it to spread evenly. Cover it and refrigerate for at least two hours.

    Notes

    Notes
    For this recipe full fat milk works better otherwise paneer will be too dry.
    Do not knead the paneer that will make paneer little chew.
    Keyword Masala Paneer
    Tried this recipe?Let us know how it was!

    How To Make Paneer Masala At Home Recipe 

    Explore the perfect fusion of flavors with our delectable masala paneer appetizers and snacks. Satisfy your cravings for gluten-free delights featuring the rich essence of paneer. Indulge in these flavorful snacks that redefine the joy of snacking.

    Preparing Masala Paneer at Home: 

    Indulge in the culinary art of crafting masala paneer by following this easy step-by-step guide on how to make paneer masala at home. Begin the process by boiling milk in a heavy-bottomed pan over medium heat, ensuring the pan is wet to prevent burning. Stir occasionally as the milk comes to a boil. Gradually introduce lemon juice to curdle the milk, separating the curd from the whey. This initial step sets the foundation for a delightful paneer butter masala.

    Draining and Squeezing the Curds for Paneer Butter Masala:

    After successfully curdling the milk, the next crucial step in the paneer butter masala recipe involves draining the whey. Employ a strainer lined with muslin cloth to filter out excess liquid. Wrap the curds in the cloth, rinse under cold water, and squeeze thoroughly. Testing the paneer’s water content is key; a firm, smooth ball should form after rubbing it on your palm for 15-20 seconds. This meticulous process ensures the perfect texture for your homemade paneer butter masala.

    Flavor Infusion with Cumin Mix for Masala Paneer:

    Enhance the taste of your paneer butter masala by preparing a flavorful cumin mix. Heat clarified butter (ghee) in a small pan, adding cumin seeds until they crack. Introduce green chili and ginger, stir-frying for a few seconds. This aromatic blend serves as a crucial ingredient in the masala, imparting a distinct and savory touch to your how to make paneer butter masala adventure.

    Mixing and Chilling for the Best Paneer Butter Masala: 

    In a mixing bowl, combine the prepared paneer with the cumin mix, salt, black pepper, chili flakes, and lemon juice. It’s essential to achieve a thorough mix without kneading the paneer. Place the paneer in a flat bowl, press it evenly, and cover it. Allow it to refrigerate for a minimum of two hours. This cooling period not only solidifies the paneer but also intensifies the flavors for an extraordinary paneer butter masala recipe.

    Savoring the Delight of Homemade Paneer Butter Masala: 

    Once refrigerated, your homemade masala paneer is ready to elevate your culinary experience, especially when preparing the tantalizing paneer butter masala. Explore the rich flavors and follow a simple how to make paneer butter masala recipe to create a dish that delights your taste buds and showcases your culinary prowess. Relish the satisfaction of crafting a delectable paneer butter masala from scratch, bringing the authentic taste of Indian cuisine to your dining table.

    If you liked this recipe you should also try our: Corn Bruschetta, Baklava Rolls, Spicy Cashews, Bread Potato Rolls and Kalmi Vada

  • Masala Bell Pepper Recipe

    Masala Bell Pepper Recipe

    Masala Bell Pepper

    Masala Bell Pepper (Capsicum)

    Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.
    5 from 1 vote
    Print Recipe Pin Recipe
    Course vegan
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
    • 2 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 1-1/2 tbsp coconut powder (gola)
    • 1-1/2 tbsp sesame Seed powder (til)
    • 2 tbsp teaspoons coriander powder (dhania)
    • 2 tbsp fennel seeds powder (saunf)
    • 1/2 tbsp Red Chili Powder (lal mirch)
    • 1/4 tbsp Turmeric Powder (haldi)
    • 3/4 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp mango powder (amchoor)
    • 1 tbsp Lemon Juice

    Instructions
     

    • In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
    • In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
    • Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
    • Turn off the heat, add the mango powder and lemon juice mix well.
    • Masala bell pepper is ready.
    Tried this recipe?Let us know how it was!

     

  • Tawa Naan Recipe

    Tawa Naan Recipe

    Tawa Naan (Naan without Tandoor)

    Tawa Naan, Naan Without Tandoor

    Naan is definitely the most popular bread in Indian restaurants. Traditionally, naan is cooked in a tandoor (hot clay oven). I have already done a naan recipe using the oven and I used pizza stone to give a tandoor texture. But I find at home "tawa naan" is much easier to make. Tawa Naan turns out really soft and it tastes great. It's hassle free because you don't need a tandoor or oven. Naan Goes well with chole, palak paneer or any gravy based dish.
    4.17 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup all-purpose flour plain flour, Maida
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/4 tsp sugar
    • 1/4 cup yogurt room temperature
    • 1-1/2 tsp oil canola, vegetable
    • 1/4 cup look warm water use as needed

    Garnishing

    • 1 tbsp clear butter or ghee
    • 1 tbsp chopped cilantro
    • 1 tbsp green chili finely chopped
    • 1/4 tsp sea salt

    Instructions
     

    • We also need tawa or skillet to make naan, nonstick skillet will not work for this recipe. Iron tawa or skiller works the best for making Tawa Naan.

    Making Naan

    • For garnishing mix all the ingredients, butter, salt, cilantro, and green chili Set aside.
    • Mix the dry ingredients together, add 1 tablespoon of oil and yogurt mix it well. Then add the water gradually to make very soft dough but not sticky. Knead the dough on a lightly floured surface, knead the dough well. Apply light oil to the dough and cover. Let the dough sit for about 3 hours in warm place.
    • Dough should be about 1-1/2 time, knead the dough again on floured surface. Divide the dough in four parts, lightly roll into the flour, cover the balls and let it sit for about five minutes before rolling.
    • Roll the naan one at a time on a lightly floured surface little less than 1/4 inch thick. Sprinkle the water lightly on one side of the naan.
    • Heat the tawa on medium heat, to check if tawa is ready sprinkle the few drops of water on tawa, water should sizzle.
    • Put water side naan over tawa, once the naan start bubbling and dough start drying, turn the tawa over flames keeping about 2 inch away from the flames to cook the naan from top. Note: yes naan will stick to tawa and will not fall of, this the reason you cannot use the nonstick skillet.
    • Once naan browned to your satisfaction, remove, and spread the butter mix over. Place in a on a plate and cover with a cloth to keep warm until serving. Naan is ready!

    Notes

    Serving Suggestion
    Taste best with Punjabi Chole or Palak Paneer
     
    Tried this recipe?Let us know how it was!

    How to make Naan at Home on Tawa Recipe – Manjula’s Kitchen 

    Tawa or Skillet: 

    Let’s dive into crafting the perfect Tawa Naan (Indian bread) at home with this easy Tawa Naan recipe. Begin by selecting the right equipment – an essential iron tawa or skillet. Forgo the nonstick skillet; the traditional iron one is crucial for achieving that perfect stickiness in your Tawa Naan.

    Garnishing: 

    Elevate your Tawa Naan with a delightful mix of clear butter, sea salt, chopped cilantro, and finely chopped green chili. This straightforward concoction adds richness, freshness, and a hint of heat, transforming your naan into a culinary masterpiece with our special naan on the tawa recipe.

    Mixing the Dry Ingredients: 

    At the heart of our Tawa Naan recipe lies the meticulous combination of dry ingredients. In a mixing bowl, blend Maida, baking soda, salt, and sugar. Add oil and yogurt – the oil ensures a smooth integration of flavors, and the yogurt contributes a creamy richness and subtle tanginess to the dough in this How to make naan at Home on Tawa guide.

    Gradual Addition of Water: 

    As you gradually add water to the dry mixture, witness the alchemy of dough creation. Water acts as the binding agent, transforming the dry ingredients into a soft, pliable dough. Aim for a texture that is soft yet not sticky, setting the stage for a naan that strikes the perfect balance between chewiness and tenderness in our naan on tawa recipe.

    Kneading and Resting the Dough: 

    The art of kneading takes center stage. On a lightly floured surface, the dough transforms. Well-kneaded and coated with a touch of oil, it is covered and left to rest for a patient for three hours. This period of repose allows the dough to rise, making it 1-1/2 times its original size, imparting a lightness that will be evident in the final Tawa Naan.

    Division and Resting: 

    Post-resting, knead again and divide the dough into four equal parts. Lightly roll the dough balls in flour, cover them, and grant them a five-minute interlude before the next act in our naan on the tawa recipe. This resting period allows the dough to gather its composure, ensuring a smooth rolling process.

    Rolling and Sprinkling: 

    Each naan takes shape individually, rolled on a lightly floured surface to a thickness slightly less than 1/4 inch. A sprinkle of water on one side adds subtle moisture, a touch that will contribute to the naan’s characteristic texture as per our how to make naan at home on Tawa guide.

    Cooking on the Tawa: 

    The Tawa, heated to a medium temperature with a few drops of water sprinkled on the surface sizzling, signals the readiness of the Tawa. The naan, waterside down, meets the hot surface. As it begins to bubble and the dough dries, a flip of the tawa over flames cooks the naan from the top. A crucial note underscores the unique nature of this process: the naan sticks to the Tawa, a characteristic that needs the use of a traditional iron surface rather than a nonstick skillet.

    Final Touch: 

    As the naan achieves the desired golden-brown hue, it exits the stage. A generous spread of the previously prepared butter mix crowns the naan with a final change of richness and flavor. Placed on a plate and covered with a cloth, the naan awaits its moment of glory, ready to be served warm and relished in our naan on tawa recipe.

    Serving Suggestion: 

    Completing our culinary symphony, the serving suggestion recommends pairing the Tawa Naan with Dal Makhani, Punjabi Chole, Palak Paneer, Butter Paneer Masala & Malai Kofta. This is not merely a suggestion but a curated experience, inviting us to savor the naan’s texture and flavor alongside these iconic accompaniments, creating a culinary ensemble that transcends the ordinary according to our how-to-make naan at home on tawa guide. 

  • Spring Quinoa Fruit Salad

    Spring Quinoa Fruit Salad

    A vibrant and colorful Spring Quinoa Fruit Salad featuring mixed greens, quinoa, watermelon, mango, cucumber, and avocado.

    Spring Quinoa Fruit Salad

    Spring Quinoa Fruit Salad just perfect for the start of Spring! This is a vibrant, fresh fruit salad with quinoa and homemade ginger and lemon dressing. It is the perfect go-to recipe if you are looking for something simple, light and refreshing in this warmer weather. The quinoa and fruit make it a healthy choice for those who want to eat clean. It also makes for a beautiful presentation, with the watermelon, mangoes, and avocado!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
     
     

    • 2 cup spring salad this is mix of several greens
    • 1/3 cup quinoa cooked quinoa is cooked just like rice
    • 1 cup watermelon cut into byte size cubes
    • 1 cup mango cut into byte size cubes
    • 1/2 cup cucumber cut into byte size cubes
    • 1/2 avocado cut in small pieces

    For Dressing

    • 1 Tbsp vinegar I am using rice vinegar
    • 1 Tbsp lemon juice
    • 1 Tbsp olive oil
    • 1 tsp sugar
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tsp ginger juice*

    Instructions
     

    • For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester and squeeze the juice with fingers.
    • Cook the quinoa like rice 1-part quinoa to 2 parts of water. After quinoa and water comes to boil reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool.
    • In a salad bowl layered all the ingredients, spread the greens, watermelon, mango n cucumber, avocado sprinkle the quinoa and drizzle the salad dressing. 

    Notes

    Suggestions:  use your choice of fruits, salad measurements are just for suggestion,
    Quinoa, can be prepared in advance, I make quinoa always extra and I use the quinoa with almost every salad I make.
    Salad dressing also can be prepare in advance, this is very light dressing. I make this dressing in large quantity, I always have ready to use.
    Tried this recipe?Let us know how it was!

  • Roasted Caramelized Makhana

    Roasted Caramelized Makhana

    Roasted Caramelized Makhana

    Roasted Caramelize Makhana Snack

    Caramelized Makhana is the perfect snack for all ages, especially kids. My grandchildren absolutely love this recipe and my youngest even calls it kettle corn. This is not just quick and easy to make, but it is a healthy snack because it is high in protein and has many nutritional values. This recipe is the perfect tea time munchie and will be a hit with everyone who enjoys a sweet and crunchy snack.
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    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 4 cup makhana fox nuts, lotus seeds
    • 3 Tbsp oil
    • 1 tsp salt
    • 6 Tbsp sugar
    • 2 Tbsp almonds sliced

    Instructions
     

    • Use a larger frying pan then you think you need, because it makes it easy to roast otherwise when you are roasting makhana will be dropping all over. Use heavy frying pan.
    • In a frying pan take the makhana and drizzle with the oil, (save 2 teaspoons of oil and set this oil aside we will use later) and sprinkle the salt. Using your fingers mix it well until makhanas are coated well with oil and salt.
    • Open the heat to medium low keep stirring till they are very light gold this should take about 6-8 minutes, try one makhana to make sure they are crispy. As they cool of, they will become crunchier.
    • Remove them from frying pan, you will notice most of the salt will remain in the frying pan, wipe the frying pan, we will use it again.
    • Use the same pan, heat over low medium heat. Put the oil we have saved in the frying pan, and sprinkle all the sugar, wait till you see sugar has start melting, now stir the sugar and keep stirring till the sugar has melted turn off the heat quick otherwise sugar will burn.
    • Add almonds and roasted makhana, keep stirring till all the makhanas are coated with caramelize sugar and almonds. Spread it over non-stick surface and with spatula keep separating or separate with your fingers. Carnalized Makhanas are ready.

    Notes

    Notes: keep them air tight container they will stay good for month or more.
    I make them for holiday season, because they also make good homemade gift.
    Keyword High In Protien, Kid Friendly, Kurmura Makhana
    Tried this recipe?Let us know how it was!

    Roasted Caramelized Makhana Recipe

    Roasted Caramelized Makhana is a delectable snack perfect for winter recipes and festive occasions like Krishna Janmashtami and Navaratri, offering a gluten-free, high-protein option that satisfies both vegan and non-vegan appetizers cravings. Roasted Caramelized Makhana is a delightful treat that combines the earthy crunch of makhana (fox nuts) with the sweet allure of caramel. This Caramel Makhana Recipe transforms simple ingredients into a gourmet snack that’s perfect for any occasion.

    Step 1: Preparing the Makhana

    To begin this Caramel Roasted Makhana Recipe, start by heating a pan over medium heat. Add a tablespoon of ghee, allowing it to melt and warm up. Then, add the makhana to the pan, ensuring they are in a single layer. Roast them gently, stirring occasionally to ensure even cooking. This step helps to enhance the nutty flavor of the makhana and prepare them for the caramel coating.

    Step 2: Making the Caramel

    Now, let’s move on to the star of this Caramel Roasted Makhana Recipe: the caramel. In a separate pan, melt butter over low heat. Once the butter has melted, add in sugar and stir continuously until the sugar dissolves completely. Keep a close eye on the mixture to prevent it from burning. As the sugar melts, it will gradually turn into a golden brown caramel, infusing the butter with its rich flavor.

    Step 3: Coating the Makhana

    Once the caramel reaches a beautiful golden hue, carefully pour it over the roasted makhana. Use a spatula to gently toss the makhana, ensuring that each piece is coated evenly with the caramel. Work quickly but cautiously, as the caramel will begin to harden upon contact with the makhana.

    Step 4: Allowing to Cool

    After coating the makhana with caramel, spread them out on a parchment-lined baking sheet to cool. Allow them to sit undisturbed for at least 10-15 minutes, giving the caramel ample time to set. Once cooled, the makhana will form a delectable caramelized crust, adding an irresistible sweetness to every bite.

    Step 5: Serving and Enjoying 

    Your Caramel Roasted Makhana is now ready to be enjoyed! Serve them as a standalone snack or incorporate them into your favorite dishes for a touch of sweetness and crunch. These caramelized makhana make for a perfect accompaniment to tea or coffee, or simply enjoy them as a guilt-free indulgence anytime you crave a delicious treat.

    Tips for Perfect Caramelized Makhana:

    • Ensure that the makhana are roasted until they are crisp but not browned before adding the caramel. This helps to prevent them from becoming too crunchy or overcooked.
    • Work quickly when coating the makhana with caramel, as it can harden rapidly upon contact with the cooler makhana. Use a spatula to toss them gently and evenly coat each piece.
    • Allow the caramelized makhana to cool completely before serving to ensure that the caramel has fully set and formed a crunchy crust.

    Variations of Caramel Makhana:

    • For a savory twist, you can add a pinch of salt or your favorite spices to the caramel mixture before coating the makhana. This adds depth of flavor and balances out the sweetness of the caramel.
    • Experiment with different coatings such as melted chocolate or flavored syrups for a unique twist on this classic recipe. Drizzle the melted chocolate over the cooled makhana and allow it to set before serving.

    Benefits of Caramel Makhana:

    Makhana, or fox nuts, are not only delicious but also offer a range of health benefits. They are low in calories and fat, making them an ideal snack for those looking to maintain a healthy diet. Makhana are also rich in protein, fiber, and antioxidants, which can help support overall health and well-being. Additionally, they are gluten-free and hypoallergenic, making them suitable for individuals with dietary restrictions or food sensitivities.

    FAQs:

    Q: Can I store caramelized makhana for later use?

    A: Yes, you can store caramelized makhana in an airtight container at room temperature for up to a week. Just make sure they are completely cooled and the caramel has set before storing them.

    Q: Can I use other nuts instead of makhana for this recipe?

    A: Absolutely! While this recipe specifically calls for makhana, you can easily substitute other nuts such as almonds, cashews, or peanuts for a different flavor and texture.

    Q: Can I reheat caramelized makhana if they become soft?

    A: Yes, if the caramelized makhana become soft or lose their crunchiness, you can reheat them in a low oven (around 250°F) for a few minutes until they become crisp again. Be sure to keep an eye on them to prevent burning.

    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.

  • Grilled Paneer

    Grilled Paneer

    Grilled Paneer

    Grilled Paneer (Indian Cottage Cheese Appetizer)

    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine Indian
    Servings 4 people

    Ingredients
     
     

    • 1 1/2 cup paneer cubed in 1” square and 1/2” thick
    • 1/2 cup bell pepper cubed, yellow and green to give the color
    • 1/2 cup cherry tomatoes
    • 2 tsp oil
    • 1 Tbsp green chili finely chopped, optional
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 1 tsp fresh lemon juice

    Spice Mix

    • 1/2 tsp salt
    • 1/2 tsp black salt
    • 1/2 tsp roasted cumin seed powder
    • 1/8 tsp black pepper
    • 1/8 tsp red 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
    Tried this recipe?Let us know how it was!

    Grilled Paneer Recipe 

    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.

    Other Recipes on Manjula’s Kitchen

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