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Category: North Indian Recipes

North Indian Recipes: A Journey Through Flavors

There’s something irresistibly comforting about North Indian cuisine. It’s not just the rich, aromatic spices that tantalize your senses, but the sheer warmth and heartiness of the dishes that make you feel at home, no matter where you are. Today, let’s explore some North Indian recipes, perfect for any occasion, and delightfully vegetarian to boot.

Rajma Galouti Kebabs

Imagine biting into Rajma Galouti Kebabs, where the robust flavor of kidney beans meets a medley of aromatic spices. These kebabs, a wonderful example of North Indian vegetarian recipes, are perfect for starting your meal. They pair beautifully with a refreshing sip from one of the many delightful Indian beverages, perhaps a tangy aam panna or a cooling lassi.

Methi Malai Matar

The gentle bitterness of fresh fenugreek leaves mingles with the sweet pop of peas in Methi Malai Matar. This dish, creamy and subtly spiced, epitomizes the charm of North Indian food recipes. It sits wonderfully alongside a bowl of fragrant rice or warm naan, complemented by a light, crisp salad from the array of soups and salads recipes available.

Pindi Chana

For those who crave a hearty, robust dish, Pindi Chana offers chickpeas enveloped in a symphony of spices, each bite bursting with flavor. This traditional gem from North Indian recipes is best enjoyed with fluffy bhature or poori. Add a tangy, spicy pickle from the pickle chutney selection to elevate the experience.

Enhancing Your North Indian Menu

To elevate your North Indian feast, consider adding delightful Indian snacks like dhokla or kachori. These snacks bring a playful variety of textures and flavors that dance on your palate.

To end on a sweet note, indulge in Indian desserts recipes such as the delicate, syrup-soaked rasmalai or the creamy, comforting shrikhand.

For healthier options, dishes like dal makhani and bhindi masala offer deliciously light choices, perfect for those mindful of their diet.

For your next gathering, explore the wealth of recipes in the popular party recipe collection to ensure your menu impresses every guest.

More North Indian Vegetarian Recipes

Dum Aloo

Imagine baby potatoes, cooked gently until tender, then enveloped in a rich, spiced gravy that epitomizes comfort food. This is Dum Aloo, a beloved staple in North Indian vegetarian recipes. It’s a dish that not only satisfies but also invites you to savor each mouthful. Pair it with a vibrant side from the vegetables sautéed / dry recipes, like a simple yet flavorful stir-fry.

Sweet Endings: Gulab Jamun and Kheer

No meal is complete without a sweet indulgence. Gulab Jamun, those soft, syrup-drenched delights, and Kheer, a creamy rice pudding adorned with cardamom and nuts, are perfect for rounding off your feast. These desserts, highlighted in the Indian desserts recipe category, add a touch of sweetness to your culinary journey.

Frequently Asked Questions (FAQs)

Q: What are some popular North Indian recipes? 

A: Some popular North Indian recipes include Rajma Galouti Kebabs, Methi Malai Matar, Pindi Chana, Dum Aloo, Gulab Jamun, and Kheer. These dishes are flavorful, nutritious, and perfect for any occasion.

Q: How can I make traditional North Indian food suitable for a vegetarian diet? 

A: To make traditional North Indian food suitable for a vegetarian diet, try recipes like Rajma Galouti Kebabs, Methi Malai Matar, and Dum Aloo. These recipes are hearty, flavorful, and perfect for vegetarians.

Q: What are some easy North Indian vegetarian recipes? 

A: Some easy healthy vegetarian recipes include Rajma Galouti Kebabs, Methi Malai Matar, and Pindi Chana. These dishes are quick to prepare and provide the necessary nutrients for a healthy diet.

Q: Can I prepare North Indian food recipes in advance? 

A: Yes, many North Indian food recipes can be prepared in advance and stored. Dishes like Rajma Galouti Kebabs and Pindi Chana can be made ahead of time and refrigerated, while snacks like dhokla and kachori can be prepped and frozen.

Q: What are some sweet North Indian food recipes for special occasions? 

A: Some sweet North Indian food recipes for special occasions include Gulab Jamun and Kheer. These desserts are classic, easy to prepare, and perfect for celebrations.

Conclusion

North Indian recipes are a celebration of diverse flavors and rich cultural heritage. Whether you’re looking for North Indian vegetarian recipes, specific North Indian food recipes, or comprehensive vegetarian Indian recipes, 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 North Indian cuisine. 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. Whether you’re looking for snacks, main courses, or desserts, there’s a North Indian recipe to suit every taste. Don’t forget to check out Manjula’s Kitchen for more inspiration and culinary delights. Happy cooking and happy eating!

  • Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar Ki Sabji (Potato with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji

    Aloo Tamatar ki Sabji (Potatoes with Spicy Tomato Gravy)

    Aloo Tamatar ki Sabji or Potatoes with spicy tomato gravy is a classic combination and a popular North Indian dish. Aloo Tamatar, is flavorful and delicious and the best part is that it goes well with all different kinds of bread and rice.
    4.88 from 8 votes
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    Course Main Course
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium-sized potatoes boiled and peeled
    • 1 cup tomatoes finely chopped
    • 2 Tbsp oil (canola or vegetable)
    • 1 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 3 tsp coriander powder dhania
    • 1/2 tsp red chili powder
    • 1/4 tsp turmeric haldi
    • 1 tsp finely grated ginger
    • 1 tsp salt
    • 2 cups water approx. 2 cups
    • 1/4 tsp garam masala
    • 2 Tbsp finely chopped cilantro dhania
    • 1 pieces green chili seeded and cut into small , optional

    Instructions
     

    • Break the potatoes by hand in bite size pieces and roughly mash them, this should make about 3 cups.
    • 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, and asafetida, as cumin seeds crack add the tomatoes.
    • Cook the tomatoes until they are soft and mushy. Add the other spices coriander powder, turmeric, chili powder and ginger, stir fry until tomato start separating from oil. This should take about 2 minutes.
    • Add potatoes and salt mix them well with spices, add water, as potatoes come to boil cover the pan and lower the heat to medium and let it cook for about ten minutes.
    • Mix the potatoes and mash some potatoes as mixing the potatoes, this will thickness to gravy. Adjust the water in gravy to your liking; gravy will thicken as it will cool.
    • Add garam masala and cilantro, and green chilies this is optional. Mix it well turn off the heat and cover the pan.

    Notes

    Aloo Tamatar Sabji is ready. Serve this with Paratha, Purie, Plain Rice, or you choice of bread.
    Tried this recipe?Let us know how it was!
  • Kachori with Kadhi

    Kachori with Kadhi

    Kachori topped with Kadhi

    Kachori topped with Kadhi

    Kachori topped with Kadhi this is a Rajasthani specialty appetizer that is simply delicious. There are times that we like to indulge ourselves or want to make a special treat for guests at parties, but there is not enough time in the day to prepare such dishes. For times like this, I like to make semi-homemade recipes. This dish is perfect for this and can be presented beautifully.
    5 from 2 votes
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    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Course Appetizer, Snack
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    For Kachori

    • 4 peices Dal Kachori Using frozen Kachori, which are readily available in Indian grocery stores.

    For Kadhi

    • 1 cup yogurt
    • 1/4 cup besan gram flour
    • 2 Tbsp oil canola or vegetable oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1/2 tsp fenugreek seeds mathi
    • 1/2 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1 tsp salt
    • 2 Tbsp cilantro finely chopped, hara dhania
    • 1/4 tsp gram masala
    • 4 cups water

    For garnishing

    • 1 Tbsp ginger thinly sliced
    • 1 Tbsp green chilies thinly sliced
    • 2 tsp lemon juice
    • 1/4 tsp salt

    Instructions
     

    • For garnishing mix all the ingredients together before we start the Kadhi, this will get enough time to marinate ginger and green chili. Set aside.
    • Mix besan and turmeric with yogurt until smooth, this should be lump free. Add three cups of water slowly and mix well.
    • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida.
    • When the cumin seeds crack, turn off the heat and add fenugreek seeds, and red chili powder. Stir for a few seconds. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil.
    • Add remaining water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook about 20-30 minutes, stir occasionally. If needed to adjust thickness, add boiled water. Kadhi should be pourable consistency. Add garam masala, and cilantro, mix and turn off the heat.
    • While the Kadhi is cooking bake, or fry the kachories per the instructions on the box. I have baked the kachori. Let them cool of then break it open.
    • Serve Kadhi over Kachori and garnish with marinated green chili and ginger pieces.

    Notes

    Instead of frozen kachori, you can also make these fresh Kachori at home using my recipe.
    Tried this recipe?Let us know how it was!

    Rajasthani Kadhi Kachori Recipe: A Delectable Fusion Dish Rajasthani semi-homemade

    Kachori Kadhi is a versatile dish perfect for various occasions, whether as an appetizer, a flavorful addition to a lunch box suggestion, a delightful option for party recipes, or a quick & easy chaat. Rajasthani kadhi kachori is a beloved delicacy that combines the richness of kadhi with the crispiness of kachori. This recipe brings together the tangy flavors of the kadhi gravy with the spicy and aromatic kachoris, creating a symphony of taste that will tantalize your taste buds. Let’s delve into how to prepare this mouthwatering dish step by step.

    Preparing the Kadhi for Kachori Kadhi: A Flavorful Base

    To begin with, let’s prepare the kadhi kachori base, the kadhi. In a mixing bowl, whisk together yogurt, gram flour, and water until smooth. This mixture forms the base of the kadhi gravy, providing a creamy texture and tangy flavor.

    Next, heat oil in a pan and add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. These tempering ingredients infuse the kadhi with aromatic flavors and add depth to the dish. Stir in chopped ginger, green chilies, and curry leaves for an extra kick of spice and fragrance.

    Now, pour the yogurt mixture into the pan and let it simmer over medium heat. Stir continuously to prevent lumps from forming and to ensure that the kadhi thickens evenly. As it cooks, the kadhi will develop a rich consistency and absorb the flavors of the spices.

    Frying the Kachoris: Adding Crunch to the Kadhi Kachori

    While the kadhi simmers, let’s move on to preparing the kachoris. Heat oil in a separate pan for deep frying. Meanwhile, take the kachori dough and divide it into small balls. Flatten each ball with your palms to form discs, then fill them with a spicy lentil mixture made of soaked and ground lentils mixed with spices like rajasthani kachori with kadhi.

    Once the oil is hot, carefully slide the stuffed kachoris into the pan and fry until golden brown and crisp. The kachoris will puff up beautifully as they cook, creating a delightful contrast of textures when paired with the creamy kadhi gravy.

    Serving the Rajasthani Kadhi Kachori: A Gastronomic Delight

    Once both the kadhi and kachoris are ready, it’s time to assemble this divine dish. Ladle the hot kadhi into serving bowls and place a couple of freshly fried kachoris on the side. Garnish with chopped cilantro and serve hot.

    The combination of the tangy, creamy kadhi and the crispy, flavorful kachoris is sure to impress your taste buds and leave you craving more. Enjoy this Rajasthani delicacy with steamed rice or as a standalone meal for a truly satisfying culinary experience.

    Tips for Perfect Kadhi Kachori: Enhancing Flavor and Texture

    • Ensure that the yogurt is fresh and not too sour for a balanced flavor in the kadhi.
    • Fry the kachoris on medium heat to ensure they cook through evenly without burning.
    • You can customize the spice level of the kadhi and kachoris according to your preference by adjusting the amount of green chilies and red chili powder.

    Variations of Kadhi Kachori: Experimenting with Flavors

    • For a healthier twist, you can bake the kachoris instead of deep frying them.
    • Add finely chopped vegetables like carrots, and peas to the kachori filling for added nutrition and flavor.
    • Experiment with different types of lentils for the kachori stuffing, such as moong dal or chana dal, to create unique variations of this dish.

    Benefits of Kadhi Kachori: Nutritious and Delicious

    • Yogurt, the main ingredient in kadhi, is rich in probiotics that promote gut health and digestion.
    • Gram flour used in the kadhi is a good source of protein and fiber, making this dish filling and nutritious.
    • Lentils used in the kachori filling provide a healthy dose of plant-based protein and essential nutrients.

    FAQs About Kadhi Kachori: Answering Your Queries

    Q: Can I make the kadhi ahead of time?

    A: Yes, you can prepare the kadhi in advance and reheat it before serving. Just make sure to adjust the consistency by adding water if it thickens too much upon reheating.

    Q: Can I freeze leftover kachoris?

    A: Yes, you can freeze leftover kachoris for up to a month. Reheat them in a preheated oven until crispy before serving.

    Q: Can I use store-bought kachoris instead of making them from scratch?

    A: While homemade kachoris are ideal for the best flavor and texture, you can certainly use store-bought ones as a time-saving option.

    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’s official website: Vegetable Pakoras, Kaju Katli (Cashew Burfi), Baingan Bharta (Roasted Eggplant), Matar (Green Peas) Paneer, Besand and Ladoo.

  • Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach Kofta Curry

    Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone.
    3.50 from 2 votes
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    Course curry
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    For Kofta

    • 2 cups spinach finely chopped
    • 1-1/2 cups potatoes boiled, peeled and mash
    • 1/2 teaspoon cumin seed (jeera)
    • 1/2 teaspoon salt

    For Batter

    • 1/4 cup besan (gram flour)
    • About 1/4 cup water
    • Also needed Oil to fry

    Gravy

    • 2 tablespoons oil
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon coriander powder (dhania)
    • 1/2 teaspoon turmeric (haldi)
    • 3 tablespoons cashew powder
    • About 2 cups tomatoes cut into small pieces
    • 1 tablespoon chopped ginger
    • 1 green chili chopped
    • 1 teaspoons salt
    • 1 teaspoon sugar
    • 1/4 cup cream
    • 1/4 teaspoon garam masala
    • About 1-1/2 cups of water

    Instructions
     

    Koftas (dumpling):

    • Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy.
    • With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls.
    • Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency.
    • Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle.
    • Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes.

    Making Gravy:

    • Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending.
    • Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
    • Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes.
    • Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute.
    • Add about 1-1/2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes.
    • Note: adjust the thickness of the gravy to your taste by adjusting the water.
    • Add the prepared koftas and let it simmer for 1-2 minutes.
    • Turn of the heat and add the garam masala and cover the pot.
    Tried this recipe?Let us know how it was!
  • Aloo Chana Chaat

    Aloo Chana Chaat

    Aloo chana chaat recipe by Manjula

    Aloo Chana Chaat

    Aloo chana chaat is a spicy potato and chickpea snack. It's very easy to make and is a favorite tasty treat of mine. This recipe involves marinating boiled potatoes and chickpeas in spices to make a great savory snack.
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    Prep Time 30 minutes
    Cook Time 10 minutes
    Course Chaat
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 1-1/2 cups boiled chickpeas, garbanzo (chols, kabuli chana)
    • 1-1/2 cups potatoes (aloo) boiled peeled and cubed in small pieces
    • 1 tablespoon ginger finely grated (adrak)
    • 2 teaspoons green chili finely chopped
    • 1/4 teaspoon red chili powder
    • 1 teaspoon roasted cumin seed powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black salt (kala namak)
    • 1/2 teaspoon mango powder (amchoor)
    • 2 teaspoons lemon juice
    • 1/2 teaspoon sugar
    • 2 tablespoons finely chopped cilantro (hara dhania)

    For Garnishing

    • 1 tomato finely chopped
    • 6 slices of lemon
    • 6 green chilies mild
    • 2 tablespoons oil
    • 1 teaspoon sea salt or coarse salt

    Instructions
     

    • Wash and dry the whole green chilies. Heat a small frying pan on low medium heat, add the oil and green chilies, and cover the pan. Shake the pan slowly to move the chilies around. Notes: it is important to keep the pan cover chilies will splatter. Cook the chilies for about 2 minutes turn off the heat, wait till it stop splattering and remove the lid chilies should be light brown if it is not cook for another minute. Remove and keep aside.
    • Place chickpeas in a bowl and lightly mash. Add the potatoes and all the ingredients ginger, green chili, red pepper, salt, black salt, black pepper, mango powder, sugar, roasted cumin powder, lemon juice, and cilantro mix it well.
    • Let it sit for at least fifteen minutes or more, chickpeas and potatoes will absorbed the flavor of spices.
    • Serve the aloo chana chat with side of tomatoes, fried green peppers and lemon wedges.

    How to boil the chickpea

    • Soak one cup of chickpeas for about eight hours or more, after soaking chick peas will be about 2-1/2 times. Drain the water, cooked the chickpeas in pressure cooker on high heat with 2 cups of water and no salt. After pressure cooker start steaming reduce the heat to low medium and cook for 10 minutes.

    Notes

    Serving suggestions
    1. Aloo chana chaat also makes a good lunch box meal.
    2. Serve this with tamarind chutney or cilantro chutney and you will have a new recipe.
    Tried this recipe?Let us know how it was!
  • Lauki (Bottle Gourd) Halwa

    Lauki (Bottle Gourd) Halwa

    Lauki (Bottle Gourd) Halwa

    Lauki (Bottle Gourd) Halwa

    Lauki halwa is a classic dessert that is simple and delicious! Lauki is also known as dodhi, ghia, bottle gourd, or opo squash. Lauki halwa is packed with all the nutrition of lauki and tastes absolutely divine. Just a few ingredients are needed for this dessert: lauki, milk and sugar for its a quick and easy recipe to make.
    No ratings yet
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    Prep Time 15 minutes
    Cook Time 40 minutes
    Course Dessert
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 2 cups lauki peeled and shredded, before shredding remove the seeds (bottle gourd, doodhi, ghia, opo squash)
    • 2-1/2 cups milk
    • 2 tablespoons ghee, or clarified butter
    • 1/2 cup sugar
    • 1/2 teaspoon coarsely ground cardamom seeds
    • 2 tablespoons pistachio chopped

    Instructions
     

    • Squeeze the water from shredded lauki after taking out the water lauki should be 2 cups packed. Set aside.
    • Boil the milk on medium high heat in heavy bottom pan making sure milk does not burn. After milk comes to boil lower the heat to medium low and boil for ten minutes, until it becomes about 1-1/2 cups. Set aside.
    • Melt the ghee in frying pan on medium heat add lauki and sauté for 3 minutes, or until it is tender but not mushy. Add milk mix well and bring it to boil, reduce heat to low and cook until mixture becomes thick. It will take approx. 10 minutes. Stir occasionally in between to prevent sticking.
    • Add sugar, cardamom, and half the pistachios. Stir continuously and cook until mixture becomes of consistency of soft sticky dough, this will take approx. 3-4 minutes. Turn of the heat.
    • Delicious lauki halwa is ready. Transfer it to serving bowl and garnish with remaining pistachios, and serve hot or at room temperature.
    Tried this recipe?Let us know how it was!
  • Cocktail Green Peas Samosa

    Cocktail Green Peas Samosa

    Cocktail Samosa

    Cocktail Green Peas Samosa

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

    Ingredients
      

    For crust

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

    For filling

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

    Instructions
     

    for Dough

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

    To Make Filling

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

    Making samosas

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

    Cocktail Samosa Recipe: A Delicious Twist on a Classic Snack 

    Introduction: 

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

    Step 1: Preparing the Dough 

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

    Step 2: Making the Green Peas Filling 

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

    Step 3: Shaping and Filling the Samosas 

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

    Step 4: Frying to Golden Perfection 

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

    Step 5: Serving and Enjoying 

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

    Tips for Perfect Cocktail Samosas: 

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

    Variations to Try: 

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

    Benefits of Cocktail Samosas: 

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

    FAQs (Frequently Asked Questions): 

    • Can I make cocktail samosas ahead of time? 

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

    • Can I bake cocktail samosas instead of frying them? 

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

    • How long do cocktail samosas stay fresh? 

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

    Other Recipes on Manjula’s Kitchen 

    If you’re looking to explore more Indian recipes, appetizers, beverages, and desserts, be sure to check out the following links on Manjula’s Kitchen. Here are some links to recipes on Manjula’s Kitchen official website:

    Paneer Tikka Masala Recipe

    Chana Chaat (Spicy Chickpea Salad) Recipe

    Pav Bhaji (Spicy Vegetable Hash with Buns) Recipe

    Raj Kachori (Crunchy Chaat) Recipe

    Vegetable Biryani Recipe

    These recipes should offer you a flavorful experience straight from Manjula’s Kitchen.

  • Paneer Makhani

    Paneer Makhani

    Paneer Makhani (Spicy Indian Cheese Curry)

    Paneer Makhani

    Paneer Makhani is a popular Punjabi dish. Paneer (Indian cheese) simmered in rich creamy tomato gravy makes a very delicious dish. This is simple and easy recipe to make. Serve Paneer Makhani with any Indian flat bread or over rice. This will be enjoyed by everyone.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 25 minutes
    Course paneer
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 6oz paneer cubed (this will make 1-1/2 cup cubed paneer, available in Indian grocery stores)
    • 1/4 cup cashews
    • 2 tablespoon sesame seeds (til)
    • 4 tomatoes medium size cut into small pieces about 2 cup
    • 1 tablespoon chopped ginger
    • 1 green chili chopped
    • 2 tablespoons butter
    • 1 teaspoon cumin seeds (jeera)
    • 1/8 teaspoon asafetida (hing)
    • 2 teaspoon coriander powder (dhania)
    • 1/2 teaspoon turmeric (haldi)
    • 1 teaspoons salt
    • 1 teaspoon sugar
    • 2 tablespoons heavy cream
    • 1/2 teaspoon garam masala
    • 1/4 cup chopped cilantro 

    Instructions
     

    • Powdered the cashews and sesame seeds, (I like to use spice grinder). Set aside.
    • Pure the tomatoes, ginger and green chili. Set aside.
    • In about 2 cups of hot water soak the cubed paneeer for 5 minutes or more, this will make the paneer soft and give a nice texture. Set aside.
    • Heat the butter in sauce pan over medium heat; after butter is moderately hot add cumin seeds and asafetida. After the seeds crack add cashew nut powder and roast for about one minute. Add tomato puree and mix it well.
    • Add the remaining spices, coriander, turmeric, salt, sugar, mix it well and cover the pot. Tomatoes splatter while cooking. Cook for about four minutes stirring in between until tomatoes start leaving the oil and tomatoes will be half in quantity.
    • Add cream, cook for about two minutes stirring often. Add one cup of water, cover the pan and let it cook for about two to three minutes.
    • Take out the paneer from water and put into the gravy, stir and cover the pan and cook for about five minutes. Adjust the gravy to your liking if needed add little more water, and cook. Turn off the heat.
    • Add the cilantro and garam masala stir and cover for few minutes before serving.
    Tried this recipe?Let us know how it was!

    What Is Paneer Makhani – Manjula’s Kitchen 

    It’s a gluten-free, paneer-based party recipe featuring a rich gravy that defines its regal status. Uncover the delightful essence of this Indian culinary masterpiece.

    Introduction to Paneer Makhani Recipe: 

    In the journey of crafting an exquisite paneer makhani recipe, the first step involves an artful process of meticulously powdering cashews and sesame seeds using the precision of a spice grinder. This crucial procedure serves as the cornerstone, laying the groundwork for the creation of a rich and nutty flavor profile that distinctly defines the essence of the paneer makhani recipe. The amalgamation of these finely ground ingredients sets the stage for a culinary experience that promises to tantalize the taste buds with every indulgent bite.

    Creating the Tomato Puree for Paneer Makhani:

    Within the tapestry of the paneer makhani recipe, the spotlight shifts to the creation of a vibrant and tangy base by pureeing tomatoes, ginger, and green chili. This puree becomes an integral component, intricately woven into the overall composition, contributing to the unmistakable taste that characterizes paneer makhani. The harmonious blend of these ingredients not only imparts a delightful acidity but also adds a depth of flavor that elevates the entire culinary experience of this classic Indian dish.

    Softening Paneer for Paneer Makhani: 

    A distinctive element in the meticulous recipe of paneer makhani involves immersing cubed paneer in hot water for a minimum of five minutes. This step is crucial, ensuring that the paneer attains a desirable softness, transforming it into an integral component that gracefully melds into the luxurious texture of paneer makhani. The attention to softening the paneer reveals the commitment to achieving perfection in both taste and texture in this beloved Indian dish.

    Infusing Flavors in Butter for Paneer Makhani: 

    As the culinary odyssey unfolds in the preparation of paneer makhani, a saucepan takes center stage, filled with the sizzle of melting butter over medium heat. Into this decadent base, cumin seeds and asafetida make their entrance, infusing the recipe of paneer makhani with a tantalizing array of flavors. This infusion process not only sets the tone for the aromatic journey ahead but also showcases the meticulous layering of tastes that distinguishes paneer makhani.

    Crafting the Core of Paneer Makhani:

    The heart of the paneer makhani recipe unveils itself as the powdered cashew and sesame seed mixture gracefully blends into the pan. This step imparts a luxurious nuttiness to the curry, elevating the overall complexity of the paneer makhani recipe. The subsequent addition of tomato puree, alongside a carefully curated blend of spices—coriander, turmeric, salt, and sugar—forms the flavorful core of paneer makhani, embodying a symphony of tastes that dance on the palate.

    Simmering and Marrying Flavors in Paneer Makhani Gravy: 

    Advancing in the progression of paneer makhani, the curry undergoes a meticulous simmering process, allowing the tomatoes to release their juices and seamlessly meld with the spices. The introduction of cream into this aromatic medley creates a velvety texture that epitomizes the richness associated with paneer makhani. This harmonious infusion of flavors characterizes the unique appeal of the paneer makhani recipe, showcasing a culinary masterpiece that marries tradition with innovation.

    Incorporating Paneer into the Paneer Makhani Gravy: 

    As the culinary narrative unfolds, the softened paneer takes center stage, delicately incorporated into the simmering paneer makhani gravy. This meticulous step ensures that the paneer absorbs the aromatic essence of the curry, resulting in a harmonious fusion of flavors. The careful balance of ingredients and textures not only highlights the mastery behind the art of crafting paneer makhani but also promises a dining experience where each bite reveals the dedication invested in every element of this beloved Indian dish.

    Final Touches to Paneer Makhani: 

    As the crescendo of the paneer makhani recipe approaches, cilantro and garam masala make their grand entrance, imparting a burst of freshness and warmth to the dish. These final touches are not merely garnishes but integral components that elevate the overall appeal of paneer makhani. The amalgamation of flavors, textures, and aromatic nuances converges into a culinary masterpiece, presenting paneer makhani as a timeless and authentic representation of the rich tapestry of Indian cuisine.

    If you liked this recipe, then you must also try: Aloo Gobi, Potato Curry with Yogurt Gravy, Mattar Paneer & Vegetable RIce (Pulav). 

  • Kulcha (Punjabi Flatbread)

    Kulcha (Punjabi Flatbread)

    Kulcha - Punjabi Flatbread

    Kulcha (Punjabi Flatbread)

    Kulcha is a soft textured flatbread; this is very popular in North Indian recipe. They can be made in a tandoor (clay oven) or on a skillet. I am using a skillet. Traditionally kulchas are served with spicy chole (chick peas). This delicious combination is known as "Chole kulcha".  This is also another popular street food.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1 cup of all purpose flour (plain flour or maida)
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon sugar
    • 1 tablespoon oil
    • 2 tablespoon yogurt (curd or dahi)
    • Approx. 1/4 cup milk use as needed

    Also need

    • 1/4 cup of all purpose flour for rolling
    • 1/2 teaspoon nigella seeds (kalaunji)
    • 1 tablespoon cilantro chopped (hara dhania)
    • 1 tablespoon clarified butter, ghee

    Instructions
     

    • In a bowl mix all the dry ingredients, flour, baking powder, baking soda, salt, and sugar, and sieve the flour to make sure even mixing.
    • Add oil and yogurt to the flour and mix it well, add milk as needed to make soft dough. Dough should be soft but not sticking to hand. Knead the dough to make smooth and pliable.
    • Cover the dough and let it sit for about 2 hours.
    • Knead the dough for few seconds and divide into four equal parts, roll them into patties. Take one patty press it in dry flour from both sides and roll in about 6” circle, if dough  start sticking to the rolling pin or rolling surface dust little more dry flour.
    • Heat the skillet (iron skillet works the best) on medium heat. Skillet should be moderately hot. Wipe the skillet with few drops of oil.
    • Place the kulcha over skillet. Sprinkle few drops of water. Sprinkle few nigella seeds and little cilantro over the kulcha while kulcha is still wet, and press it with the spatula.
    • When the kulcha start to change color and start bubbling flip it over. There will be some golden brown spots. Wait about a minute and flip it over again.
    • Kulcha should have golden brown spots from both sides. Kulcha should not be cooked on high heat otherwise it will not cook through.
    • Kulcha is ready, butter the kulcha before serving.

    Notes

    Serving Suggestions
    Traditionally kulchas are served with punjabi chole or serve with any rich gravy based side dish like palak paneer or dal makhani.
    Tried this recipe?Let us know how it was!
  • Aloo Tikki (Potato Patties)

    Aloo Tikki (Potato Patties)

    Aloo Tikki (Potato Patties)

    Aloo Tikki (Potato Patties)

    Aloo tikki or potato patties are popular snack, traditionally when any snack is served with yogurt and chutney it is known as chaat. This is very popular with road side vendors, the aroma of the hot tikkis are enough to make you hungry.
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    Course street food
    Cuisine Indian
    Servings 8 tikki

    Ingredients
      

    • 3 medium size potatoes boiled and shredded, this will make 2 cups of shredded potato
    • 2 tablespoon bread crumbs
    • 1 teaspoon salt
    • Oil for cooking

    for Filling

    • 1/3 cup green peas boiled and drained
    • 1 teaspoon chopped ginger
    • 1 tablespoon green chili minced
    • 1 tablespoon minced cilantro (hara dhania)
    • ¼ teaspoon salt
    • 1 teaspoon oil

    for Serving

    Instructions
     

    Making Filling

    • Boil and drain the water from the peas and lightly mash.
    • Heat the oil in a small pan over medium heat; add all the filling ingredients, stir fry for about two minutes. Keep the filling little moist. Set aside.

    Making tikkis

    • Add the salt and bread crumb into the potatoes and knead to make the dough.
    • Divide the potatoes into 8 equal parts.
    • Takes one part of the potato dough, make a ball and flatten over the oiled palm.  Put about 1 teaspoon of filling in the center and wrap around with potato. Lightly flatten the filled balls to patties. Make all the patties.
    • Heat non stick heavy skillet on medium high heat, generously greased the skillet.  Place the tikkies on the skillet, making sure they are not touching each other and has some space all around. Oil the tikkies from the top.
    • Cook them for about 1 minute and turn them over, tikkies should be light golden brown. Oil the tikkies from the top and lightly press with spatula.
    • Turn the tikkies 3-4 times as needed to make sure tikkies are nice and crispy. Brush the oil lightly every time when you turn the tikkies over and also press with spatula.
    • Aloo tikkies taste best when they are served right from over the skillet.
    • You can prepare them in advance, up to five steps and brown them just before serving.
    • Tikkies are served along with tamarind chutney, cilantro chutney and yogurt. You can also serve them with spicy chole.
    Tried this recipe?Let us know how it was!

    Aloo Tikki: A Delectable Indian Potato Patties Recipe 

    In this aloo tikki recipe, we delve into the art of creating these beloved potato patties, a staple in Indian cuisine. These aloo tikkis are not only flavorful but also versatile, making them perfect for various dishes like aloo tikki chaat. Aloo Tiki, a delightful vegan appetizer inspired by street food recipes. If you’re craving a delightful snack or appetizer, look no further than this tikki aloo recipe.

    Preparation: Crafting the Perfect Aloo Tikki 

    To start this aloo tikki recipe, begin by boiling potatoes until they are tender. Once cooled, peel and mash them thoroughly. Now, let’s infuse these mashed potatoes with flavor. Add green chili, ginger, salt, cumin seeds, mango powder, and garam masala to the mashed potatoes. Mix these ingredients well, ensuring they are evenly distributed, creating the base for our aloo tikkis.

    Cooking: Shaping and Pan-Frying the Aloo Tikki 

    Now comes the fun part – shaping the aloo tikkis! Take a portion of the potato mixture and roll it into a ball, then gently flatten it to form a patty. Repeat this process until all the mixture is used. Heat oil in a skillet over medium heat. Once hot, carefully place the aloo tikkis in the skillet, ensuring they don’t overlap. Cook each side until golden brown and crisp, creating a delightful texture that enhances the flavor of the tikki aloo.

    Serving: Enjoying Aloo Tikki in Various Forms 

    Now that your aloo tikkis are ready, it’s time to enjoy them in different ways. One popular option is aloo tikki chaat, where the tikki aloo is topped with a medley of chutneys, yogurt, and spices, creating a burst of flavors with every bite. You can also serve aloo tikkis with a side of mint chutney or tamarind chutney for a refreshing twist. Whether enjoyed as a snack, appetizer, or part of a meal, these aloo tikkis are sure to delight your taste buds.

    Tips for Perfect Aloo Tikki: 

    • Use starchy potatoes: Opt for potatoes like russets or Yukon Gold, as they have a higher starch content, resulting in fluffier aloo tikkis.
    • Keep the oil hot: Ensure the oil is sufficiently hot before frying the aloo tikkis to achieve a crispy exterior.
    • Don’t overcrowd the skillet: Cook the tikki aloo in batches, giving them enough space in the skillet to fry evenly.
    • Add breadcrumbs: If the potato mixture feels too wet, incorporate breadcrumbs to help bind it together.

    Variations of Aloo Tikki: 

    • Paneer-stuffed Aloo Tikki: Elevate your aloo tikki experience by adding a layer of paneer stuffing before shaping and frying them.
    • Vegetable-loaded Aloo Tikki: Mix finely chopped vegetables like carrots, peas, and bell peppers into the potato mixture for added texture and flavor.
    • Spicy Aloo Tikki: Increase the heat by adding extra green chilies or a dash of red chili powder to the potato mixture.

    Benefits of Aloo Tikki: 

    • Rich in carbohydrates: Potatoes are a great source of carbohydrates, providing energy to fuel your day.
    • Versatile: Aloo tikkis can be enjoyed on their own, as part of a meal, or as a base for various chaat dishes, offering endless culinary possibilities.
    • Comfort food: The warm and comforting flavors of aloo tikkis make them a favorite comfort food for many.

    FAQs about Aloo Tikki: 

    Q: Can I make aloo tikkis ahead of time? 

    A: Yes, you can prepare the potato mixture and shape the aloo tikkis in advance. Store them in the refrigerator until ready to fry.

    Q: Can I bake aloo tikkis instead of frying them? 

    A: While frying gives aloo tikkis their characteristic crispiness, you can bake them in the oven for a healthier alternative. Brush them with oil and bake at 400°F (200°C) until golden brown.

    Q: Are aloo tikkis gluten-free? 

    A: Yes, aloo tikkis are naturally gluten-free. However, if you’re adding breadcrumbs for binding, ensure they are gluten-free certified.

    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.

  • Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha (Stuffed Indian Bread)

    Dal Paratha (Stuffed Indian Flat Bread)

    Dal Paratha, or Bikaneri Paratha, is best described as Indian stuffed flatbread. This delicious bread is filled with cooked chana dal and a variety of spices. However, unlike other stuffed parathas these are rolled super thin. These parathas are a Rajasthani delicacy. They are excellent source of protein in hot summers and are a healthy vegan option.
    No ratings yet
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    Course Bread
    Cuisine Indian
    Servings 8 Dal Paratha

    Ingredients
      

    for Dough

    • 1 cup all-purpose flour, (plain flour, Maida)
    • 1/4 teaspoon salt
    • 1 tablespoon oil
    • About 1/3 cup lukewarm water

    for Filling

    • 1/2 cup chana dal, available in Indian grocery stores
    • 1/2 teaspoon salt
    • 1 teaspoon fennel seed powder, (saunf)
    • 1/2 teaspoon red chili powder, adjust to taste
    • 1/8 teaspoon asafetida (hing)

    Also, Need

    • 1/4 cup all-purpose flour, for rolling
    • 2 tablespoons oil for cooking paratha

    Instructions
     

    for Dough

    • Mix the flour, salt and oil.
    • Add the water slowly, mixing with your fingers as you pour.
    • Dough should be soft, do not knead the dough.
    • Cover the dough and let it sit for at least fifteen minutes.

    for Filling

    • Boil the chana dal with two cups of water on medium-high heat. After the dal comes to a boil, reduce the heat to medium and let it cook until the dal is very soft. If needed add a little more water. Strain the dal removing the access water if needed.
    • consistency of soft dough. Consistency of dal is very important for this recipe. If dal is too soft it will be difficult to make the filling, so stir fry the dal to bring it to the right consistency. If it is too dry and crumbly add a little water.
    • In a bowl mix dal with salt, fennel powder, chili powder, and asafetida. Adjust the pepper and salt to taste. Set it aside.

    Making Paratha

    • Divide the dough and filling into eight equal parts and form into balls.
    • Roll the dough ball lightly in dry flour and roll it into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle for three to four minutes.
    • Meanwhile heat an iron or other heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
    • Press the filled ball lightly on dry flour from both sides.
    • Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle.
    • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
    • After a few seconds, drizzle half a teaspoon of oil over the paratha. Flip the paratha and put half a teaspoon of oil in again. Lightly press the puffed areas with a spatula. This will help Paratha to puff.
    • Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
    • Parathas are best served hot and crispy. They will be soft as they cool off.
    • Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for six to seven days or frozen for up to a month. Re-heat using a skillet or oven. But they taste great at room temperature.
    Tried this recipe?Let us know how it was!
  • Watermelon Cooler – Lemonade

    Watermelon Cooler – Lemonade

    Watermelon Cooler (Lemonade)

    Watermelon Cooler – Lemonade

    Watermelon cooler is a refreshing summertime drink. Made with cubed watermelon, ginger ale, lemon juice and a few spices, it is sure to please. 
    No ratings yet
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    Course Beverages
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups watermelon cut in small pieces
    • 1-1/2 tablespoons lemon juice
    • 2 teaspoons ginger juice
    • 2 tablespoons sugar
    • 1/2 teaspoon black salt
    • Pinch of black pepper powder
    • Approx. 3/4 cup ginger ale
    • About 1 cup ice cubes

    Instructions
     

    • In a blender place watermelon, lemon juice, ginger juice, sugar, pepper and salt together and blend until it is smooth.  Add ice and blend it again until ice is crushed.
    • Pore the drink in a glass filling the glass up to 3/4 and add ginger ale, serve immediately.
    Tried this recipe?Let us know how it was!
  • Ultimate Fruit Basket Salad

    Ultimate Fruit Basket Salad

    Recipe submitted by Ashley Alvares

    Ultimate Fruit Basket Salad

    Ultimate Fruit Basket Salad

    The ultimate fruit basket salad is aptly named because it looks like a basket. It is a great presentation that will impress your family and friends. Its like a healthy dessert alternative.
    No ratings yet
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    Course Salad
    Cuisine Indian
    Servings 6 people

    Ingredients
      

    • 1 Large Watermelon
    • 1 Pineapple
    • 2 Sweet Mangoes
    • 1 Cantaloupe
    • 1 pound Strawberries
    • 4 Tsp Dry instant vanilla pudding powder
    • 2 Tsp Sweetened Coconut powder

    Instructions
     

    • Cut Watermelon in shape of Basket.
    • Cut all the fruit into medium size pieces.
    • Sprinkle the dry instant pudding mix over the fruits and refrigerate overnight.
    • Sprinkle coconut powder just before serving.
    Tried this recipe?Let us know how it was!

  • Melon Medley Salad with Citrus-Ginger Dressing

    Melon Medley Salad with Citrus-Ginger Dressing

    Recipe submitted by Mir Afroze Ali

    Melon Medley Salad with Citrus-Ginger Dressing

    Melon Medley Salad with Citrus-Ginger Dressing

    The sweet fruits combined with the spiced, citrussy, tangy ginger syrup dressing are immensely refreshing. Scooped into small balls of eye-catching colors and served in the melon shells, this definitely makes the prettiest of fruit salads and it really does taste as good as it looks!
    No ratings yet
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    Course Salad
    Cuisine Indian

    Ingredients
      

    • 1/2 of a medium sized watermelon, preferably seedless
    • 1 medium sized honeydew melon
    • 1 medium sized canteloupe / galia melon / charentais melon
    • 1/2 of a large firm and ripe papaya (optional)
    • 1 large firm and ripe mango (optional)

    For the dressing:

    • 1/3 cup water
    • 1/4 cup sugar
    • 1 teaspoon ground ginger / 1 inch piece fresh ginger, finely grated
    • 2 tsp fennel seeds
    • 1/2 cup orange juice
    • 2 teaspoons dried mint leaves / 2 tablespoon chopped fresh mint
    • 2 teaspoons grated lime zest

    Instructions
     

    Prepare the fruits:

    • Cut the melons into neat halves and scoop out the flesh using a fruit baller. Scoop out as many neat balls as possible and then scrape off the rest of the melon flesh with a knife. Set aside the empty shells.
    • Halve the papaya without peeling and similarly scoop out the fruit into as many neat balls as possible.
    • Peel the whole mango without cutting and again scoop out the flesh into balls
    • Toss together the fruits, cover and refrigerate until serving time.

    Make the dressing:

    • In a small saucepan add the water, sugar, ginger and fennel seeds and bring to a boil. Reduce heat and cook till the mixture is reduced to half and syrupy. Set aside to cool completely.
    • Add the orange juice, mint and lime zest to the cooled syrup and mix well. If possible chill the syrup in the refrigerator before serving.
    Tried this recipe?Let us know how it was!

  • Spinach Couscous Salad

    Spinach Couscous Salad

    Spinach Couscous Salad

    Spinach Couscous Salad

    There's nothing like a fresh salad. They are healthy and contrary to popular belief they can be quite filling and extremely satisfying! Spinach Couscous Salad is made with fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my special house-dressing!
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 1/2 cup couscous
    • 1 tablespoon oil
    • 1/4 teaspoon salt
    • 2 cups spinach, steamed removed and roughly chopped
    • 2 cups arugula roughly chopped
    • 1/4 cup pecans roasted and roughly chopped
    • 1/2 cup seedless red grapes cut in half
    • 1/2 cup pear cut into bite size pieces
    • 3 tablespoons feta cheese crumbled
    • 2/3 cup water

    Dressing

    • 2 tablespoons balsamic vinegar
    • 2 tablespoons olive oil
    • 2 teaspoons sugar
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon mustard (rai) powder
    • 1 teaspoon 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.
    • Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes, fluff couscous with a fork. Set aside.
    • Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over and toss, sprinkle the feta cheese.
    Tried this recipe?Let us know how it was!

  • Moong Dal Fingers

    Moong Dal Fingers

    Recipe submitted by Jyoti

    Moong Dal Fingers

    Moong Dal Fingers

    Moong Dal Fingers are a quick & easy to make delicious snacks. Crunchy on the outside and spicy on the inside, it is sure to be a hit with everyone!
    No ratings yet
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    Course Appetizer
    Cuisine Indian

    Ingredients
      

    • 1 Cup Split Skinless green gram Moong Dal
    • 1 Onion (chopped)
    • Ginger-green chilli paste (small piece of ginger and 2 green chillies)
    • 1 Tsp Lemon juice
    • 1 Tsp Chaat Masala
    • 1 Tsp Garam Masala Powder
    • 1 1/2 Cups Bread Crumbs
    • Coriander Leaves (few Sprigs chopped)
    • Salt – According  to taste
    • Oil for deep frying

    Instructions
     

    •  Soak Moong Dal in warm water overnight. Drain and set aside.
    • In a bowl, mix together soaked split green gram , onion, coriander leaves, salt,  garam masala powder, red chilli powder, chaat masala, ginger-green chilli paste and lemon juice.
    • Add the bread crumbs and mix well. Divide the mixture into equal portions and shape them into fingers.
    • Heat sufficient oil in a kadai and deep fry the fingers in batches of three to four until crisp and golden.
    • Drain on absorbent paper and serve hot with tomato sauce or mint or coriander chutney.
    Tried this recipe?Let us know how it was!