Category: Kid-Friendly

Kid-Friendly Vegetarian Recipes: Delicious Indian Food for Kids

Finding recipes that are both nutritious and appealing to kids can be challenging. Indian cuisine offers a variety of vegetarian recipes for kids that are both delicious and easy to prepare. Whether you’re looking for vegetarian kid-friendly recipes, Indian food for kids, or specific Indian recipes for kids, Manjula’s Kitchen provides an extensive collection of dishes to suit every palate. Let’s explore some fantastic recipes that will make mealtimes enjoyable for your little ones.

Classic Vegetarian Recipes for Kids

Aloo Paratha

Aloo Paratha is a popular Indian flatbread stuffed with spiced mashed potatoes. This dish is a classic example of vegetarian recipes for kids that are both hearty and satisfying. Serve it with yogurt and a bit of butter for a complete meal. The soft texture and mild spices make it appealing to children.

Paneer Butter Masala

Paneer Butter Masala is a rich and creamy curry made with paneer (Indian cottage cheese) cooked in a tomato and cream sauce. This dish is a favorite among vegetarian kid-friendly recipes. Serve it with naan or jeera rice to make it a meal your kids will love.

Easy Indian Food for Kids

Vegetable Pulao

Vegetable Pulao is a fragrant and flavorful rice dish cooked with a variety of vegetables and mild spices. This dish is perfect for kids who enjoy rice. It’s a nutritious and delicious option in the category of vegan Indian food for kids. The colorful vegetables make it visually appealing as well.

Chole (Chickpea Curry)

Chole is a mild chickpea curry that is both tasty and nutritious. This dish is ideal for those looking for easy indian vegetarian recipes for kids. Serve it with rice or roti for a wholesome meal. The soft texture of chickpeas makes it easy for kids to eat and enjoy.

Healthy Vegetarian Kid-Friendly Recipes

Moong Dal Khichdi

Moong Dal Khichdi is a simple and healthy dish made with rice and split yellow lentils. It’s one of the best vegetarian kid-friendly recipes as it is easy to digest and packed with nutrients. This dish can be served with a dollop of ghee and a side of yogurt.

Palak Paneer

Palak Paneer is a nutritious dish made with spinach and paneer. It’s a great way to introduce leafy greens to your child’s diet. This dish is a fantastic example of vegetarian Indian recipes for kids that are both healthy and delicious. Serve it with chapati or rice.

Quick and Simple Indian Recipes for Kids

Besan Chilla

Besan Chilla, or chickpea flour pancake, is a quick and easy option that fits well within vegetarian recipes for kids. Made with chickpea flour and a variety of vegetables, this dish is a nutritious choice. It can be enjoyed with a side of green chutney and is perfect for breakfast or a snack.

Masala Dosa

Masala Dosa is a thin, crispy crepe made from fermented rice and urad dal batter, filled with a spiced potato mixture. This dish is a favorite in Indian food for kids. The crispy exterior and soft filling make it a hit with children. Serve it with coconut chutney and sambar.

Snacks and Appetizers for Kids

Samosas

Samosas are crispy pastries filled with spiced potatoes and peas. This snack is a favorite among vegetarian Indian recipes for kids and is perfect for lunchboxes or as an after-school snack. Serve them with tamarind or mint chutney for added flavor.

Pakoras

Pakoras are deep-fried fritters made with vegetables like spinach, potatoes, and cauliflower. This snack is a popular item in the vegetarian kid-friendly recipes category and is perfect for tea-time or as an appetizer. Serve pakoras with a side of green chutney.

Sweet Indian Recipes for Kids

Gulab Jamun

Gulab Jamun are soft, deep-fried balls made from khoya (dried milk) soaked in a sweet syrup flavored with cardamom and rose water. This dessert is a staple in traditional Indian food for kids and is often enjoyed during festivals and special occasions. The melt-in-your-mouth texture and sweet flavor make it a favorite among many.

Kheer

Kheer is a creamy rice pudding flavored with cardamom and garnished with nuts and raisins. This dessert is a classic in north indian vegetarian recipes for kids and is easy to prepare. Kheer is a perfect ending to any meal and is often enjoyed during celebrations.

Elevating Your Kid-Friendly Menu

To elevate your kid-friendly menu, consider adding dishes from various categories that enhance these vegetarian recipes for kids. Including Indian snacks like samosas and pakoras can introduce a variety of flavors and textures.

For a sweet finish, explore Indian desserts such as gulab jamun and kheer. Offering nutritious recipes like moong dal khichdi and palak paneer can provide lighter meal options.

Planning a kids’ party? The popular party recipe category offers numerous dishes that are sure to delight your young guests and make your celebration unforgettable. Incorporating North Indian recipes like aloo paratha or paneer butter masala can bring an authentic touch to your meal.

Frequently Asked Questions (FAQs)

Q: What are some popular vegetarian recipes for kids?

A: Some popular vegetarian recipes for kids include Aloo Paratha, Paneer Butter Masala, Vegetable Pulao, Chole, Moong Dal Khichdi, Palak Paneer, Besan Chilla, Masala Dosa, Samosas, Pakoras, Gulab Jamun, and Kheer. These dishes are flavorful, nutritious, and perfect for children.

Q: How can I make traditional Indian food suitable for kids?

A: To make traditional Indian food suitable for kids, try recipes like Aloo Paratha, Paneer Butter Masala, and Moong Dal Khichdi. These recipes are mild in spices and easy to eat, making them perfect for children.

Q: What are some easy Indian recipes for kids?

A: Some easy Indian recipes for kids include Besan Chilla, Masala Dosa, Vegetable Pulao, and Samosas. These dishes are quick to prepare and provide the necessary nutrients for growing children.

Q: Can I prepare Indian recipes for kids in advance?

A: Yes, many Indian recipes for kids can be prepared in advance and stored. Dishes like Vegetable Pulao and Chole can be made ahead of time and refrigerated, while snacks like Samosas and Pakoras can be prepped and frozen.

Q: What are some healthy vegetarian kid-friendly recipes?

A: Some healthy vegetarian kid-friendly recipes include Moong Dal Khichdi, Palak Paneer, Besan Chilla, and Vegetable Pulao. These dishes are nutritious, mild in flavor, and perfect for maintaining a healthy diet for kids.

Conclusion

Vegetarian recipes for kids are a celebration of diverse flavors and nutritious ingredients. Whether you’re looking for vegetarian kid-friendly recipes, Indian food for kids, or specific Indian recipes for kids, these dishes will bring variety and flavor to your meals. So, gather your ingredients, try out these recipes, and enjoy the rich and diverse world of Indian food for children. Happy cooking and happy eating!

By incorporating these dishes into your menu, you’ll be able to enjoy a wide variety of delicious and nutritious foods that your kids will love. Whether you’re looking for snacks, main courses, or desserts, there’s a vegetarian recipe for kids to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

Shahi Toast (Eggless Bread Pudding)
Shahi Toast (Eggless Bread Pudding)

Shahi Toast is rich bread pudding. Toasted bread covered with creamy milk known as Malai its a rich and royal form of dessert. This is delicious quick and easy recipe to make.

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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Course Breakfast
Cuisine Indian

Servings 2 people

Ingredients

3 slices white bread firm
1-1/2 tbsp unsalted butter
2 cups milk
2 tbsp sugar
4 Green Cardamoms – shelled and the seeds crushed1 tbsp
1 tbsp sliced almonds
1 tbsp sliced pistachios

Instructions

Remove the crust from all sides of bread and butter the bread slices from both sides generously. Cut the slices in two.
Toast the bread from both sides on the skillet over medium heat until bread is toasted on both sides golden brown and crispy. Set aside.
In a heavy bottom pan boil milk over medium high heat until the milk reduces to about 1cup. After milk comes to boil this should take about 20 minutes. Wet the pan and have few spoons of water before putting the milk in pan, this will reduce the chances of milk to burn. Make sure frequently stir the milk and scrapes the sides.
Add sugar cardamom powder, half the almonds and half the pistachios. Boil for about 3 more minutes, stirring occasionally. Turn off the heat.
Assembling Shahi Toast: In serving plate arrange the bread slices; pour the milk over bread covering all sides. Notes: you may prepare the toast and milk in advance but assemble just before serving otherwise toast will become very soft.
Next garnish with remaining nuts.

Notes
Suggestion:
Shahi Toast can be served for breakfast or as a dessert. Any way you serve it will taste fabulous.

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March 13, 2013
Yogurt Rice (Curd Rice, Mosaranna)
Yogurt Rice (Curd Rice, Mosaranna)

Yogurt rice or curd rice is a popular South Indian dish. Yogurt Rice makes a great side dish or good for lunch box as a complete meal.

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Course rice
Cuisine Indian

Servings 4 people

Ingredients

Ingredients:
1/2 cup rice
1/4 cup split moong dal (washed) available at Indian grocery store
3 cups of water
1 tablespoon oil
1-1/2 teaspoons salt
1 cup yogurt (curd or dahi)
1/4 cup shredded cucumber (kheera)
1/4 cup shredded carrots (gajar)
1 tablespoon finely chopped ginger (adrak)
For Seasoning
2 tablespoons oil
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon cumin seeds (jeera)
2 whole red peppers
1 tablespoon finely chopped green pepper, adjust to taste
8-10 curry leaves available at Indian grocery store, optional
2 tablespoons chopped cilantro (hara dhania)

Instructions

Wash rice and moong dal changing water several times until the water appears clear.
Drain the rice and moong dal and put it into the saucepan. Add water, oil, ginger, and salt, and bring to a boil over high heat.
Once the water is boiling reduce the heat to low, do not cover the pan. Cook for 10-12 minutes rice and dal will be soft cover the pan and cook for about 15 minutes, or until the rice is very soft and mushy.
Mix the rice and dal whipping making them mushy; if rice is dry add little more hot water as needed. Mix should be consistency of portage.
Let the rice cool down to room temperature, add the yogurt and mix it well. Adding the yogurt to hot rice will make yogurt sour and watery. Next add cucumber, carrot and ginger and mix.
Prepare the seasoning: In a small sauce pan heat the oil over medium high heat. Add the mustard seeds and cumin seeds as seeds crack add red pepper, green chili, curry leaves and cilantro stir for about a minute. As you will add curry leaves oil will splatter, so be careful.
Turn off the heat and mix the seasoning with rice mix. Yogurt Rice is ready to serve.
Yogurt Rice is served at room temperature.

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Learn here How to make Curd Rice or yogurt rice

Curd rice, also known as yogurt rice, is a popular gluten free South Indian dish made by mixing cooked rice with yogurt (curd). It is typically served as a main dish or as part of a meal, especially during hot summers, as it is cool and soothing to the palate. To prepare curd rice is quick & easy , cooked rice is mixed with fresh yogurt and seasoned with ingredients such as mustard seeds, curry leaves, green chilies, ginger, and sometimes grated vegetables like carrots or cucumber. Curd rice is known for its creamy texture, tangy flavor from the yogurt, and refreshing taste, making it a comforting and satisfying dish.

Preparing Curd Rice: Soaking and Draining the Rice

To begin the recipe curd rice, start by ensuring the rice is clean and ready for cooking. Wash the rice thoroughly and then soak it in about 3 cups of water for at least 15 minutes. This soaking process helps to soften the rice grains, ensuring a creamy texture once cooked. After soaking, drain the water and set the rice aside, ready to be transformed into a delightful dish of curd rice.

Tempering and Stir-Frying: Infusing Flavor into Curd Rice

In a saucepan heated over medium heat, add oil and mustard seeds. Allow the mustard seeds to crackle, releasing their aromatic essence into the oil. Once the seeds crackle, add peanuts to the pan and stir-fry for about a minute until they turn lightly golden brown. This step adds a delightful crunch and nutty flavor to the curd rice, enhancing its overall taste and texture.

Cooking the Rice Mixture: Blending Ingredients for Curd Rice

To create the base for your curd rice, add chopped tomatoes, green chili, turmeric, sambar powder, salt, and cilantro to the saucepan. Cook the mixture until the tomatoes are tender, which typically takes about 2 minutes. These flavorful ingredients infuse the rice with deliciousness, setting the stage for a delectable dish of curd rice.

Simmering and Finalizing: Perfecting the Curd Rice

Once the tomato mixture is cooked, add the soaked and drained rice along with 2 cups of water to the saucepan. Mix everything well and bring it to a boil. Then, lower the heat to low, cover the pan, and let the rice cook for about 18-20 minutes, or until the rice is soft and the water has evaporated. After cooking, gently stir the rice and add the remaining tomatoes, stirring them in gently. Cover the pan once again and let it cook for an additional 2 minutes to ensure all the flavors meld together perfectly.

Serving Curd Rice: Enjoying the Creamy Delight

Once the curd rice is cooked to perfection, it’s time to serve and savor this creamy delight. Serve the curd rice either on its own or accompanied by yogurt for a refreshing and satisfying meal. Whether enjoyed as a main dish or a side, curd rice is sure to delight your taste buds with its creamy texture and flavorful ingredients.

If you loved this how to make curd rice recipe , then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Chhole Biryani, Quinoa Vegetable Pilaf and Lemon Rice.
January 24, 2013
Almond Brittle (Almond Chikki)
Almond Brittle (Almond Chikki)

Almond brittle also known as Chikki in India this is quick and easy recipe to make. This old fashioned candy every body will enjoy a tasty sweet savory snack that is most popular during winters.

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Course Dessert
Cuisine Indian

Servings 12 oz

Ingredients

Ingredients:
2 tablespoons butter
1 cup sugar
1/8 teaspoon salt
1/2 cup sliced almonds
1 tablespoons sesame seeds roasted

Instructions

Method
Grease about 8×10 cookie sheet and keep aside.
In a heavy bottom sauce pan, over medium high heat melt the butter, then add sugar, and salt.
Keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-5 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn.
Add almonds and sesame seeds, stir quickly. Pour over the greased sheet and spread evenly.
After brittle comes to room temperature brake them in pieces.
Store them in air tight container.

Notes
Suggestions

Almond Brittle makes a delicious homemade gift. Pack it in a jar or candy bag.

Garnish ice cream and kheer to give a gourmet look with few pieces of Brittle.

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October 22, 2012
Baked Veggie Satay
Recipe submitted by Dipti Joshi
Baked Veggie Satay

This is a simple and spicy recipe for a quick meal. On lazy evenings, just put together various vegetables mixed with spices and bake them on satay sticks. A colorful and tasty meal will be ready in 30 minutes. It can be served as an entree dish for parties or get-togethers.

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Prep Time 20 minutes

Course vegan
Cuisine Indian

Servings 2 people
Calories 421.15 kcal

Ingredients

Ingredients:
225 grams (3 medium) Potatoes washed and cut into 1 inch cubes
200 grams (10 medium) Mushrooms washed
85 grams (1 big) Onion cut into 1 inch squares
80 grams (1 big) Carrot washed and cut into 1 inch cubes
60 grams (1/2 small) Cauliflower washed and cut into 1 inch cubes
1/4 cup Curd
Masala Mix:
1 teaspoon Garlic chopped
1 teaspoon Ginger chopped
1/2 teaspoon Cumin Seeds dry roasted
1 teaspoon Coriander Seeds dry roasted
1/4 teaspoon Cloves dry roasted
1/2 teaspoon Mace dry roasted
2-3 Green Cardamom
5-6 Kashmiri Red chilies dry roasted
1/4 teaspoon Garam Masala Powder
1 teaspoon Salt
Juice of 1 Lime

Instructions

Method
Grind all ingredients listed under ‘Masala Mix’ to a smooth powder.
Take the big bowl and add curd to it.
Add the masala powder and mix it will the curd.
Mixture should be thick enough to coat vegetables.
Check salt and seasoning.
Add all cut vegetables and coat them with this mixture.
Take the satay sticks and arrange the cut vegetables as desired.
Preheat the oven at 220 degrees C for 10 minutes.
Take a square baking tray and arrange all sticks across the top of the tray.
Bake for 25 to 30 minutes.
Any extra masala paste drip into the baking tray.
Serve hot with tartar sauce or pudina chutney.

Notes
Additional Notes
Prepare satay sticks and keep them refrigerated. Remove them from the refrigerator one hour before serving. Let them reach room temperature (approx 30 minutes). Then proceed to bake them for 30 minutes.

Equipment and Utensils

1 Big mixing bowl

10 Satay sticks

Mixer/Blender

Nutrition
Calories: 421.15kcalCarbohydrates: 85.86gProtein: 13.45gFat: 2.91gFiber: 5.29g

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October 4, 2012
Basil Flavored Vegetable and Rice Casserole
Recipe submitted by Hidemi Walsh
Basil Flavored Vegetable and Rice Casserole

Basil Flavored Vegetable and Rice Casserole is simple but packed with lots of flavor. Its a great dish for all kinds of meal specially as a lunch box option.

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Course rice
Cuisine Indian

Ingredients

Ingredients:
2 cups Cooked White Long Grain Rice
1/4 Medium Onion
1/2 cup Diced Carrot
1/4 lb Green Beans
1/2lb Sweet Potato
2 tablespoons Olive Oil
1 tablespoon All-purpose flour
1 cup Soymilk, unsweetened
1 teaspoon Dried Basil
1/4 cup Panko

Instructions

Method
Mince onion.
Peel sweet potato and dice.
Cut green beans into half inch length.
Make vegetable white sauce. In a skillet, heat 2 tablespoons olive oil and sauté onion over medium heat until tender. Then add sweet potatoes, carrot and green beans. Sauté for a couple of minutes. Then add dried basil. Stir well.
Reduce heat and add all-purpose flour. Stir well to coat and then add soymilk little by little stirring constantly. Simmer until thickened stirring constantly. Add salt and pepper to taste.
Put cooked rice into 8" x 8" casserole and pour the vegetable white sauce over the rice.
Sprinkle panko on top.
Bake at 425 degrees F for 15- 20 minutes or until browned.

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October 4, 2012
Vegetable Lasagna Delight
Recipe submitted by Poornima Omaknt
Vegetable Lasagna Delight

Vegetable Lasagna is one of my daughter's favorite dinner. They like the way I make it with black beans, spinach, broccoli and mixed vegetables. It’s a great party dish. You can prepare this ahead of time. Just bake before the party and serve hot!

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Course vegetable
Cuisine Indian

Servings 10 slices

Ingredients

Ingredients:
12 oz package (12 strips) Oven ready Lasagna noodle
1 1/2 Cup Marinara Sauce
4-6 tsp Olive Oil
16 oz (1 bunch) Fresh Spinach chopped
1 Cup Broccoli
1 Cup Cauliflower Florets
1 1/2 Cup Green Beans, carrot, onion (chopped)
1 1/2 cup
 Black and red beans (cooked)
Green Chili – to taste (finely chopped )
4 cloves Garlic (finely chopped)
1 tsp
 Italian Seasoning- dry parsley and oregano
1 tbsp
 Crushed Red Chili Pepper
2 cups
 Shredded Mozzarella Cheese
1 cup
 Shredded Parmesan Cheese
Fresh Basil Leaves – handful, chopped
 Italian Parsley and cilantro – chopped finely
1 tsp Chili powder
Salt – to taste

Instructions

Method
Soak both beans together 6-8 hrs. Then pressure cook for 2 whistles. Then add salt, chili powder and keep aside.
Take a pan stir fry spinach with 1tsp butter and salt and few chopped green chilies and garlic for 2min and keep aside.
Heat 2 tsp of Olive Oil in a medium non-stick pan then add cumin seeds, crushed red pepper, chopped green chili, garlic, parsley ,oregano, onion then add broccoli, cauliflower, green beans, carrots and salt. Stir fry for a 2-3min then keep aside..
Mix both the shredded cheese in a bowl and keep aside.
Preheat Oven to 375 degrees Fahrenheit.
Now Spray the bottom and sides of a 9″ x 13″ baking pan with cooking oil.
Cover the bottom of the pan with few spoons of Marinara Sauce – just enough to coat.
Layer 3 noodles(sheets) next to each other on top of the sauce.
Lightly coat the top of noodles with a little more sauce.
Spread cooked beans and spinach 1tbsp. then layer with ½ cup cheese
Again Place 2nd layer of noodles on top of the cheese (side by side).
Lightly spread sauce on the noodles.
Now Spread stir fried vegetables mixture evenly and again layer with ½ cup cheese mixture on top of the sauce.
Layer 3 noodles again and spread with sauce, cooked black beans, remaining stir fry vegetables, spinach and 1/2 cup cheese mix.
Finally repeat same process with 3 more noodle sheets, finally add reaming beans, veggie, sauce and sprinkle cheese mixture over the top.
Cover with foil and Bake for 45 minutes at 375 degrees Fahrenheit.
Finally allow the Lasagna to rest for 15 minutes before cutting. Garnish with chopped parsley. Serve as it is OR with salad for a complete meal.

Notes
Tips
Use glass baking tray for best results! You can also try with other vegetables too.

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October 4, 2012
Quinoa Vegetable Pilaf (Pulav)
Quinoa Vegetable Pilaf (Pulav)

Quinoa vegetable pilaf is a protein rich, gluten free and delicious dish. It is quick and easy to make. This can be served as a main dish or side dish.

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Course rice
Cuisine Indian

Servings 2 people

Ingredients

For quinoa
1 cup quinoa
1-1/2 cup of water
1 tablespoon oil
1/2 teaspoon salt
Pinch of turmeric
For vegetables
1/2 cup peas
1/2 cup corn
1/2 cup carrot cut in small pieces
1 tablespoon thinly sliced ginger
1 green chili minced
1 tablespoon oil
1/2 teaspoon cumin seeds
1/4 teaspoon black mustard seeds
1 bay leave
1/2 teaspoon salt adjust to taste
1 1ablespoon lemon or lime juice
3/4 cup tomato chopped for garnishing

Instructions

Method
Wash quinoa gently changing water several times.
In a sauce pan combine quinoa, water, oil, salt and turmeric. Bring to a boil, cover and reduce the heat to low. Let it simmer until quinoa is tender and water is absorbed. This should take about 15 minutes.
While quinoa is cooking heat the oil in other saucepan over medium heat, Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
Add the cumin seeds, black mustard seeds, and bay leave, as seeds crack add all the vegetables, carrot, corn, green peas, ginger, green pepper, and salt.
Let the vegetable cook over medium heat until vegetables are tender but firm.
Turn off the heat. Add quinoa to the mix of vegetable and gently fold it.
Finish off by adding lemon juice and tomatoes.

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Quinoa Vegetable Pulao: A Gluten-Free, Protein-Rich, Vegetarian Recipe

Quinoa vegetable pilaf is a protein rich, gluten free and delicious rice based vegan dish. It is quick and easy to make. This can be served as a main dish or side dish.

Preparing the Quinoa for Quinoa Pulao Recipe:

In this essential step of the quinoa pulao recipe, it’s crucial to ensure the quinoa is thoroughly rinsed, thereby eliminating any bitterness or unwanted residues that might affect the final dish. By washing the quinoa gently and changing the water several times, you’re not only improving its flavor but also enhancing its overall texture.

The combination of quinoa, water, oil, salt, and turmeric in the saucepan sets the foundation for a flavorful base, infusing the quinoa with aromatic spices and seasoning it perfectly for the upcoming cooking process. Bringing this mixture to a boil, covering it, and then simmering it over low heat allows the quinoa to absorb the flavors while achieving the ideal tender consistency, typically taking around 15 minutes.

Sautéing the Vegetables for Quinoa Vegetable Pilaf:

In this next phase of crafting the quinoa vegetable pilaf, heating oil in a separate saucepan is the initial step to infusing the dish with rich flavors. Testing the oil’s readiness with a cumin seed ensures that the temperature is optimal for the subsequent sautéing process, guaranteeing that the vegetables are cooked to perfection.

Incorporating a blend of cumin seeds, black mustard seeds, and bay leaves into the hot oil adds depth and complexity to the dish, creating a flavorful base that complements the nutty taste of quinoa. As the seeds crackle, adding a medley of vibrant vegetables – including carrot, corn, green peas, ginger, green pepper, and salt – infuses the pilaf with a colorful array of nutrients and textures, enhancing both its visual appeal and nutritional value.

Combining Quinoa and Vegetables for Quinoa Pilaf with Vegetables:

In this pivotal moment of assembling the quinoa pilaf with vegetables, the careful integration of cooked quinoa with the sautéed vegetables ensures a harmonious fusion of flavors and textures. Gently folding the quinoa into the vegetable mixture allows for even distribution, ensuring that every bite is bursting with a delightful medley of ingredients.

This meticulous process of combining the quinoa and vegetables not only enhances the dish’s visual presentation but also ensures that each component contributes to its overall flavor profile, resulting in a balanced and satisfying culinary experience.

Final Touches to Complete Quinoa Indian Vegetarian Recipes:

As the quinoa Indian vegetarian recipe nears completion, adding the final touches of lemon juice and tomatoes imparts a burst of freshness and acidity, elevating the dish to new heights of flavor complexity. The tangy notes of lemon juice complement the earthy undertones of the quinoa and vegetables, while the juicy sweetness of tomatoes adds a delightful contrast, creating a symphony of flavors that tantalize the taste buds.

These carefully selected ingredients not only add vibrancy and depth to the dish but also reflect the diverse culinary influences of Indian cuisine, making this quinoa recipe a true celebration of flavor and tradition.

If you loved our quinoa vegetable pilaf recipe then you must also check out other variants of Rice: Vegetable Biryani, Masala Khichdi, Mango Rice, Quinoa Vegetable Pilaf and Lemon Rice.
September 21, 2012
Jaljeera in the Summertime!

I have been wanted to work on my recipe for Jaljeera for a very long time now. Jaljeera is a very easy and flavorful drink to make up. I have many great memories of drinking Jaljeera in the summer. Jaljeera is similar to flavored lemonade. So I finally decided to work on the recipe and start formulating the ingredients and measurements for it. I decided my old Jaljeera recipe needed a revamp. So I decided to get inspiration from Google! While researching, I came across a blog for Jaljeera, where Naini Setalvad explains the benefits of all the spices used to make Jaljeera. Check out this interesting article at http://www.dnaindia.com/health/column_jaljeera-magic_1263764 I thought it was interesting and wanted to share. This article reminded me of my grandmother’s thoughts on why Jaljeera is a great drink to enjoy on hot summer days.

With that said, I am working on finalizing my recipe for Jaljeera! The recipe will be coming soon!

September 14, 2012
Aloo Jeera (Potatoes with Cumin Seeds)
Aloo Jeera

Aloo Jeera is a quick & easy yet a delicious side dish. This can compliment any meal. A whole cumin seeds have a slightly nutty flavor. In this recipe cumin seeds are one of the main spices. It makes up for a nice vegetable dry dish as a lunchbox option.

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Prep Time 5 minutes
Cook Time 10 minutes
plus boiling potatoes 25 minutes
Total Time 15 minutes

Course Side Dish
Cuisine Indian

Servings 4 people

Ingredients

4 cups about 5 medium size potato boiled peeled and cut into bite size pieces
2 tbsp oil
1-1/2 tsp cumin seeds jeera
1/8 tsp asafetida hing
1 tbsp ginger thinly sliced adrak
2 green chili seeded and sliced length wise hari mirch
1-1/2 tsp crushed coriander dhania
1/4 tsp turmeric haldi
1/4 tsp red chili powder
1 tsp salt
1 tsp mango powder amchoor
2 tbsp cilantro finely chopped hara dhania

Instructions

Heat the oil in a frying pan on medium-high heat. Oil is the right temperature when cumin seeds crack immediately after being put in the pan. Add cumin seeds and asafetida after seeds crack add ginger and green chilies and stir for few seconds.
Reduce the heat to medium. Add all the remaining spices, coriander, turmeric, chili powder, mango powder, and salt. Stir for few seconds.
Add potatoes and mix well with Masala. Stir fry for 4-5 minutes. All the potatoes should be coated with spices.
Turn off the heat and add cilantro. Mix it well and serve it hot.

Notes
Notes: Jeera Aloo also can be served as snack or chat drizzling with whipped yogurt and tamarind chutney. Make sandwiches, use left over Roti or Paratha and roo Aloo Jeera to make a Wrap and these wrap make a good lunch box meal.

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September 14, 2012
Nariyali Bhat (Sweet Coconut Rice)
Recipe submitted by Pradnya Honrao
Nariyali Bhat (Sweet Coconut Rice)

Narali Bhat is a traditional Maharastrian recipe cooked on Raksha bandhan. I was planning to cook it on Raksha Bandhan and at the same time I read about the contest. So I made it and now I am happy to share this recipe with you.

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Course rice
Cuisine Indian

Ingredients

Ingredients:
1 cup Basmati Rice
1 cup Fresh garted Coconut or frozen shredded Coconut
1 cup Sugar
1 cup coconut milk and 1/2 cup water
6 tsp Ghee or unsalted butter
1/2 tsp Saffron soaked in 1 tbsp milk
Cardamom powder to taste
3 to 4 whole Green Cardamom
5 to 6 Cloves
1 stick of cinnamon
pinch of salt
1/3 cup Almonds, Cashew nuts, raisins all together

Instructions

Method
Wash and drain rice for 30 min.
Heat 3 tsp ghee, add cloves, cardamon and cinnamon. Add drained rice, saute for 2 min. Meanwhile boil coconut milk, water, pinch of salt.
Add this mixture on rice.
Let it boil on medium high. As starts boiling, reduce the heat to low put the lid and let it cook for about 10 min. Cook the rice completly. Take out the rice on the plate and cool it completely.
In another pan mix grated coconut, sugar, nuts and cook until the mixture thickens and feels dry. Add rice, saffron, 2tsp ghee and Cardamom powder.
Mix it lightly. Try not to break rice grains. Put the tight lid on and and let it cook on very low flame for 15 min. Turn off the heat and keep the lid on for another 5 min.
Sweet coconut rice is ready to serve. Enjoy.

Notes
Additional Tips:

Traditional Narali bhat is cooked with jagerry. Take yellow jagerry instead of sugar.

Cook the rice completly. after cooking rice with coconut mixture it will again dry up litbit.

Use orange food color instead of saffron.

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September 5, 2012
Indian Horchata Recipe
Recipe submitted by Samahita Kabra
Indian Horchata Recipe

The Mexican rice drink called Horchata has been adapted to Indian tastes. It is not only a refreshing drink but also very good for health.

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Course Beverages
Cuisine Indian

Ingredients

Ingredients
1/2 cup long grain rice
2 inch cinnamon stick
2 cardamom pods
2 cups warm water
1/2 cup powdered sugar
1/2 cup coconut milk
1 tsp flaked almonds

Instructions

Method
Rinse rice and pour warm water on top.
Add cinnamon stick and cardamom pods. Cover and let the rice soak overnight or for at least 10 hours.
Puree the soaked rice in a blender along with cinnamon stick and cardamom pods.
Strain pureed rice and water through muslin cloth, squeezing it firmly to extract as much flavor as possible.
Blend the powdered sugar and coconut milk with the rice extract.
Serve chilled in a tall glass with ice. Sprinkle flaked almonds on top for texture.

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September 5, 2012
Mango Slush
Mango Slush

Mango Slush is just perfect for hot summer days, very refreshing and cooling. This can be served as a sherbet, a low calorie and low fat dessert or drink. Mango Slush has a great taste and is super easy to make.

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Course Beverages
Cuisine Indian

Servings 2 people

Ingredients

Ingredients:
1 large ripe mango peeled and cubed this will make approx. 1-1/2 cups of cubed mango
2 teaspoons ginger juice (to make ginger juice shred the ginger using the fine shredder and squeeze)
2 tablespoons lime juice
3 tablespoons sugar adjust to taste as it depends on sweetness of mangoes
3 cups of ice
Zest from one lime for garnishing

Instructions

Method
Keep all the ingredients ready.
Just before serving place all the ingredients in a blender and process at high speed until it is crushed and smooth. Do not melt all the ice as Mango Slush is more enjoyable with lots of crushed ice
Serve Mango Slush immediately and garnish with lime zest.

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August 25, 2012
Grilled Roasted Red Pepper Artichoke Panino
Recipe submitted by Anu
Grilled Roasted Red Pepper Artichoke Panino

Grilled roasted red pepper artichoke Panino Sandwich is a quick, easy to make, and delicious.

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Course snacks
Cuisine Indian

Ingredients

Ingredients:
1 loaf of focaccia bread, slit in half
2 tbsp of plain or flavored cream cheese spread!
1 large roasted red bell pepper, store bought or you could do it yourself over an open flame or in the oven
4 oz marinated artichoke hearts
1 cup shredded Mexican style cheese
1 tbsp extra virgin olive oil

Instructions

Method
Heat a grill pan on the stove.
Meanwhile, slit the focaccia crosswise into two.
Spread the cream cheese spread evenly on one of the surfaces of the bread.
Start layering the other ingredients, like so, first, with the strips of bell pepper, followed by the artichoke hearts, and the cheese.
Close the bottom of the sandwich with the other half. Press it slightly.
Drizzle 1 tbsp. of olive oil, on the grill pan.
Transfer the Focaccia gently onto the grill pan, place a plate over it, place 2 canned items on it to press down your sandwich and create your own panino!
Let it cook for about 3-4 minutes on one side.
Gently, turn it around, and grill for an additional 4 minutes until you see grill marks.
Gently transfer it onto a board, slice it in quarters and enjoy with a bowl of soup or your favorite bag of chips!!

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July 7, 2012
Dosa Sandwich
Recipe submitted by Sravanthi Raj
Dosa Sandwich

Dosa Sandwich is the classic dosa you know and love, made into a sandwich. These are easy to make and great for kids. They are great for a lunch box or a picnic.

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Prep Time 30 minutes

Course sandwich
Cuisine Indian

Servings 3 sandwich

Ingredients

Ingredients:
6 Bread slices [ am taking 100% whole wheat ]
1 teaspoon Butter
1/2 teaspoon Cumin seeds
5-6 Curry leaves
1/2 Chopped Onion
1/8 teaspoon Turmeric
1/2 teaspoon Ginger garlic paste
1 cup Capsicum [ 1/2 inch size ]
1 cup Carrot [ grated ]
1 cup aloo [ boiled & smashed ]
1/2 teaspoon Redchilly powder
salt as per taste
1 teaspoon Vangi bath masala powder
1/4 cup cilantro
for Dosa:
1 cup Rice
1/4 cup Urad dal
Salt as per taste
Pinch of Cooking soda

Instructions

Method
First prepare the dosa batter, wash the Rice & Urad dal soak it at least 8 Hours.
Place the ingredients in the blender make a smooth batter & add salt and soak it 8 hours.
for Stuffing:
Heat the butter in a Saucepan, once the butter melted add cumin seeds.
After the cumin seeds crack, add the chopped onion & curry leaves. Cook it till onion get lite golden brown colour.
Add the ginger garlic paste, turmeric mix it well.
Add the Capsicum mix it & cook it for about 2 minutes.
Next add the Grated carrot cook it another 2 minutes & add the smashed aloo mix it
then add all the Spices { Redchilly powder,salt & vangi bath masala }. Let it cook for a few minutes.
Turn off the flame & add the cilantro.
for Sandwich
Take the dosa batter add pinch of cooking soda mix it well.
Heat the tawa & add butter .
Take the bread slice & dip into a batter both sides completely.
Place the bread on the tawa, cook it on medium heat about 1 minute & on top of it sprinkle some carrot & cilantro { for decoration } .
Then cook it another side of the bread. Then do it same for all the breads.
Take the dosa bread slice & speard with stuffing and top with the other slice of dosa bread to make the sandwich.
Then do it same for another bread slices.
Cut in to two pieces ( as shown in photo ).

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July 7, 2012
Pinwheel Sandwiches
Recipe submitted by Shweta Agarwal
Pinwheel Sandwiches

Pinwheel sandwiches are a bright idea for picnic baskets, birthday parties and even lunch boxes. They are wonderful and tasty little sandwiches which are absolute delights. If you have school friends coming over, or taking a long road trip these are perfect for that or any other occasion.
But the best part is that it can be made a day or two in advance and refrigerated so it saves you the last minute rush. One can fill in peas, cottage cheese, potatoes and for sweet tooth jam or chocolate spread.

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Course sandwiches
Cuisine Indian

Ingredients

Ingredients:
1 packet of large bread
1 boiled potato mashed
½ cup of peas boiled and mashed
Salt to taste
2 tbsp chopped coriander
½ tsp dry mango powder (amchur)
1 tsp of red chilli powder –adjust to taste
1/2 cumin (jeera)
1 tbsp oil

Instructions

Method
Cut the crust or sides of bread. With the help of rolling pin roll the bread such that it is flat.
Heat oil in the pan and add cumin
When cumin crackles add in it potato, peas, salt, chili powder, dry mango powder and chopped coriander. Let mixture cool down.
Take bread slice and spread on it the filling (do not spread thick layer)
Roll it in the shape of log and cover it with silver foil and refrigerate till (this will help it to take the shape).
Just before serving take the foil out and cut them into pieces.

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July 7, 2012