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!
Many sweets are made using paneer, which is freshly made homemade Indian cheese. Paneer Pethe Ka Ladoo is delicious and easy to make. This recipe was suggested by my friend Usha, who lives in Jaipur. I must say I really enjoy paneer-based sweets, which include Rasgullas, Ras Malai, Sandesh and many more! I decided I would give a paneer-based dessert a try, Paneer Petha Ladoo. Paneer desserts are considered very classy and for a sophisticated palate. They also are typically very refreshing, delicious, and easy to make. Another reason I like to make paneer sweets is because it is very difficult to mess up the recipe! You can start with one recipe for a paneer dessert and then if it doesn't turn out right, it is very easy to fix and come up with a new recipe! Another favorite dessert of mine is Petha, which is a famous sweet from Agra (India). Petha is made from white pumpkin and sugar. These ingredients together are simply delicious. Enjoy!Recipe will make about 12 Ladoo.
Drin the whey from paneer well and knead the paneer until the paneer is almost rolls into smooth soft dough.
In a flat frying pan add paneer, petha and cardamom mix it. Turn the heat to low and cook the paneer mixture stirring and pressing continuously until paneer starts coming together as soft dough. This should take about 4-5 minutes.
Turn off the heat and keep mixing the paneer like you are making dough. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly.
Turn off the heat and transfer the mixture to the plate, let the mix sit for about 5 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls. Garnish with pistachios.
Notes
I am using homemade paneer, you can refer to my video how to make the paneer which I have done earlier. I am also using dry petha sweet which is available in Indian grocery store, you can also use canned Petha sweet. If you are using canned petha, drain the syrup, and lightly pat dry.
Paneer tomato curry is a delicious and sophisticated side dish. My husband, who enjoys paneer dishes in every form, asked me to make a paneer dish, which is different than what I have made before. It should not be creamy. So, I decided not to add cream or nuts. Also, as per Alex’s request, I did not add spinach. After trying to make a new recipe, I landed on Paneer Tomato Curry. Alex really enjoyed this. I knew this was a hit with him because he cleaned up the entire plate. You all know he is my videographer, so this was the next recipe he wanted me to make.I have done many paneer recipes. They all are starting to look the same. In this recipe the paneer is first grilled and then simmered in tomatoes. This is an amazingly simple and quick recipe and is very satisfying. Hope you give this recipe a try and enjoy!Recipe will serve 4.
3cupstomatoescut into large pieces, I used 4medium tomatoes.
6ozpaneer cut into about 1/4 inch thick and 1-1/2 inch long
¼bell pepper cut into thin slices.
2Tbspoildivided.
1tspcumin seedsjeera
⅛tspasafetidahing
2Tbspthinly sliced ginger
2tspcoriander powder
¼tspturmerichaldi
½tspred chili powder
1tspsugar
1tspsalt
½tspgaram masala
Instructions
Heat one tablespoon oil over low medium heat in a flat saucepan, spread the paneer pieces and grill them for one side till they are golden brown. Take them out from the pan and set aside.
In the same pan add the remaining oil. Wait until oil is moderately hot add cumin seeds as the cumin seeds crack add asafetida and sliced ginger, stir fry them for about 30 seconds.
Add bell pepper and stir fry them for about half a minute add coriander powder, turmeric and red chili powder and stir.
Next add tomatoes, salt, and sugar, cook them stirring for about 2-3 minutes tomatoes should be just tender add paneer and cook for about 5 minutes stirring occasionally. Paneer should be covered with spices and tomatoes should be still not mushy, you should be able to see tomato pieces. Turn of the heat sprinkle the garam masala and stir.
Paneer with Tomato is delicious and super simple this goes well with plain rice, roti, paratha, puri or naan.
How to make Tomato Paneer Curry Recipe By Manjula’s Kitchen
Paneer tomato curry, also known as tomato paneer curry, is a delightful and aromatic dish that captures the essence of Indian cuisine. This paneer based gluten freeveg gravy dish combines the rich and creamy texture of paneer (Indian cottage cheese) with the tanginess of tomatoes and a blend of aromatic spices. In this detailed exploration, we will take you through each step of the paneer tomato recipe, highlighting the significance of each element to create a dish that tantalizes the taste buds.
Step 1: Heating the Oil and Grilling the Paneer
The first step in making tomato paneer curry is heating one tablespoon of oil in a flat saucepan over low-medium heat. This is a crucial step as it sets the foundation for the flavor development in the dish. The low-medium heat allows the oil to gradually heat up, preventing it from smoking and ensuring that the paneer pieces cook evenly.
Once the oil is heated, the paneer pieces are spread in the pan and grilled on one side until they achieve a golden brown color. Grilling the paneer serves multiple purposes. It imparts a subtle smokiness to the paneer, enhancing its flavor profile. The golden brown color also adds visual appeal to the dish. After grilling, the paneer is taken out from the pan and set aside, ready to be reintroduced later in the cooking process.
Step 2: Adding Cumin Seeds, Asafetida, and Sliced Ginger
In the same pan that was used for grilling the paneer, the remaining oil is added. It is essential to use the same pan to retain the flavors that have infused into it during the initial step. Waiting until the oil is moderately hot, cumin seeds are introduced. The crackling of cumin seeds in hot oil releases their aromatic oils, infusing the entire dish with a warm and earthy essence.
Asafetida, a pungent spices with a unique flavor, is added along with sliced ginger. Asafetida contributes a distinct umami note to the dish, enhancing the overall taste. Ginger, known for its subtle spiciness and freshness, complements the other ingredients, creating a harmonious balance of flavors. Stir-frying these elements for about 30 seconds allows their flavors to meld and infuse into the oil.
Step 3: Stir-Frying Bell Pepper with Spices
Next in the process is the addition of bell pepper to the pan. Stir-frying the bell pepper for about half a minute ensures that it retains its crispness and vibrant color. The bell pepper not only adds a crunchy texture but also contributes a slightly sweet and fruity undertone to the dish. At this stage, the ground spices – coriander powder, turmeric, and red chili powder – are introduced.
Coriander powder provides a warm and citrusy flavor, turmeric adds a golden hue and earthy notes, while red chili powder imparts the desired level of spiciness. Stir-frying the bell pepper with these spices allows them to coat the vegetables evenly, creating a flavorful base for the curry.
Step 4: Adding Tomatoes, Salt, and Sugar
The introduction of tomatoes is a crucial step in paneer tomato curry, as it forms the base of the gravy. Tomatoes bring a tangy and slightly sweet taste to the dish. Adding salt at this stage not only enhances the natural flavors of the tomatoes but also helps in their cooking process by drawing out moisture.
A touch of sugar is included to balance the acidity of the tomatoes, creating a harmonious blend of sweet and tangy notes. Cooking the tomatoes, stirring for about 2-3 minutes, ensures that they are just tender but not mushy. This careful monitoring of the tomatoes’ texture is essential for achieving the desired consistency in the final dish.
Step 5: Cooking Paneer in Tomato Gravy
Once the tomatoes reach the desired tenderness, the grilled paneer is reintroduced to the pan. Cooking the paneer in the tomato gravy for about 5 minutes allows it to absorb the flavors of the spices and the tanginess of the tomatoes. Stirring occasionally ensures that the paneer is evenly coated with the aromatic mixture, creating a cohesive and well-balanced dish.
During this stage, it is crucial to maintain a balance between cooking the paneer thoroughly and preserving its distinct texture. The goal is to have paneer covered with spices while retaining visible tomato pieces in the curry.
Step 6: Final Touch – Sprinkling Garam Masala
As a finishing touch, the heat is turned off, and a sprinkle of garam masala is added to the tomato paneer curry. Garam masala, a blend of warm spices like cinnamon, cardamom, and cloves, contributes a final layer of complexity and depth to the dish. Adding garam masala at the end preserves its volatile flavors, ensuring that they are not overpowered by the other spices during the cooking process.
Stirring the garam masala into the curry distributes its aromatic compounds evenly, elevating the overall fragrance of the dish. This final step enhances the complexity of flavors, making the paneer and tomato curry a symphony of tastes and aromas.
Conclusion:
In the art of crafting paneer in tomato gravy, each step plays a pivotal role in building layers of flavor and texture. From grilling the paneer for a smoky undertone to carefully stir-frying spices for a well-balanced taste, every action contributes to the overall success of the dish. The interplay of ingredients like cumin seeds, asafetida, ginger, bell pepper, and a medley of ground spices creates a curry that is not just a meal but a culinary experience.
This detailed exploration of the tomato paneer recipe highlights the importance of technique, timing, and ingredient selection in Indian cuisine. The result is a dish that showcases the versatility of paneer and the vibrancy of tomatoes, bringing together the best of both worlds in a savory and satisfying curry.
Whether you call it paneer tomato curry, tomato paneer curry, paneer tomato recipe, paneer and tomato curry, paneer in tomato gravy, or tomato paneer recipe, this flavorful creation is sure to become a staple in your culinary repertoire.
Kheer is a very traditional Indian dessert and is enjoyed by people of all ages. Kheer is made in many different ways using rice, different nuts, and vegetables but milk is the main ingredient to make kheer. I have been wanting to make rice kheer for my son who happens to be vegan and loves kheer. This is my version of vegan kheer: instead of milk, I used almond and coconut milk. After trying many different dairy free milk, this was the best combination I enjoyed. This recipe is also quick and easy to make and is delicious. You don’t have to be vegan to enjoy this kheer.This recipe will serve 4.
Use heavy bottom pan to make kheer. Put all the ingredients except saffron, in the pan, rice, coconut milk, almond milk, sugar, almonds, pistachios, raisins, and cardamom powder.
Mix it well and bring it to boil on medium high heat.
After the kheer is boiling, lower the heat to low-medium and let it cook for about 20 minutes. Do stir the kheer a few times in between to scrapes the sides of the pan.
I prefer the thicker consistency of kheer just like porridge consistency, but you can adjust the consistency of the kheer to your taste. Turn off the heat. The kheer is now ready,
Add a few strands of saffron on the top. You can serve this vegan rice kheer warm or chilled.
Notes
Please check out my other vegan dessert recipes namely:
Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak. I have done many recipes for spinach:Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak PuriThis recipe will serve 4.
2cuppotatoes cut into small piecesI used 2 medium size potatoes
4cupspinachfinely chopped, approx. 8oz
½cuptomatofinely chopped
4Tbspoil
1tspcumin seedjeera
¼tspfenugreek seedsmethi optional
1Tbspbesangram flour
1Tbspcoriander powderdhania
½tspred chili powderadjust to taste
¼tspturmerichaldi
1tspsalt
½tspmango powderamchoor
Instructions
Heat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown.
Next add tomato, coriander, red chili powder, and turmeric.
Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes.
Add potatoes, spinach, and 1/2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach.
Notes
Do stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water.Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready.
Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it.
This recipe will serve 4.
6banana slices, cut into the long waybanana should not be very ripe
½cupgram flourbesan
2Tbsprice flour
1Tbspcorn starchalso can use arrow root powder
½tspsaltadjust to taste
½tspcumin seedsjeera
¼tspblack pepper
½tspmango powderamchoor
1Tbspsugar
2Tbspcilantrofinely chopped, hara dhania
1Tbspgreen chilifinely chopped
Instructions
I am using firm apples. I have sliced the apples in rounds about 1/4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way
To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well.
Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/2 cup of water. Now add the green chilies and cilantro, mix it well.
Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan.
Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy.
The crispy, delicious pakoras are now ready to serve.
Kamal Kakdi Chaat is a truly unique and tasty dish. I wanted to make something new and delicious but also healthy and easy to make. kamal kakdi, is an edible lotus root that has a crunchy texture and slightly sweet taste. After doing some research, I was surprised at how much nutrients kamal kakdi has. I was excited to try out a spicy chat recipe using it. An added plus is that this recipe requires no frying and is a nice healthy savory snack. My family really enjoyed this new dish! Hope you give this recipe a try and enjoy!This recipe will serve 6.
pressure cook the Kamal Kakdi in an instant pot for five minutes in two cups of water. I also drained the water. Kamal Kakdi should be tender. Notes: you can also, use the pressure cooker and cook at the same time, or you can also cook in a pot for 20 minutes.
Drain the water and pat dry.
In a frying pan heat the oil over low medium heat. Add the oil, oil should be just warm add sliced ginger. Stir fry for about 2 minutes and take it out in a bowl. I will use this ginger later for garnishing. Note: I feel adding ginger later it gives a nice kick to chaat.
Use the same pan and it already has some left-over oil. Oil should be moderately hot, add cumin seeds. As cumin seeds crack add kamal kakdi, stir and sprinkle salt and black pepper.
Stir fry for one minute add about 1 teaspoon of chopped green chiles and lemon juice stir fry for about 2 minutes, turn off the heat. Kamal Kakdi is ready to be served.
Plating the chaat, drizzle yogurt over kamal kakdi also drizzle tamarind chutney. And finish it off with some green chilies and roasted ginger.
Instant Badam Burfi, or Almond Candy is a quick and easy recipe that will satisfy the entire family! The best part of this recipe is that involves absolutely no cooking. This is the time of the year when we are all busy celebrating the holidays. Of course, this year will look a little different, but we can always make the best of this situation.Since we are all busy with work and family responsibilities, I wanted to make a quick and easy dessert that is both delicious and sweet. Badam Burfi is just that. All you need is less than 10 minutes to make this delicious Burfi. After trying this recipe a few times, I was surprisingly satisfied with the way it turned out! I wish I had thought of this recipe before. During the holidays, homemade sweets make the best holiday gift for family and friends. The main ingredients are almond flour and condensed milk. Enjoy!
In a bowl mix almond flour pistachios and cardamom powder. Add condensed milk mix it with a spoon then lightly oil your finger and make it smooth like dough.
I am using Ziplock to roll the Burfi. Cut the Ziplock bag in two, put the almond dough in the center of one piece and cover it with another piece.
With your palm press it to make a Pattie then roll it into quarter-inch thick. Note: try to keep in rectangle shape because we are going to cut them in the square.
Remove the top wrap and spread evenly sugar and cover it again and lightly roll t again. Note: this will make sugar stick to burfi.
Cut them into your preferred size. Wait for about fifteen minutes and then remove it. Almond burfi is ready.
Notes
Adding grainy sugar gives nice texture to burfi and add little needed sweetness.
Chana Dal Sweet and Sour Parathas is a delicious and unique blend of many flavors. These Parathas are spicy, sweet, and sour. The combination of all these flavors is simply delicious.The nuttiness of the coconut and sweetness of sugar, cardamom, and fennel seeds add to the flavor. My mother was very fond of sweet and sour flavors. She first asked me to make these Parathas and requested me to make the filling, telling me exactly what she wanted in the filling. I followed her instructions exactly including what spices to put in. To my surprise, the recipe came out perfect and it was exactly the flavor combination she was looking for. I made this recipe for her several times and she really enjoyed it. It felt so good to see my mom smile. She will have these Parathas with Aloo Tamatar, or just with a hot cup of Chai.I take great pride when making these recipes for you all. I like to make sure that when you try my recipes out, they meet your expectation! I decided to make these Parathas after 30 years. I have no idea why I waited this long. This is a wonderful flavorful breakfast dish, or you can serve with the main meal. Hope you enjoy them!Recipe will serve 4.
In a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes.
Filling
Wash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot.
Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water.
Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery.
Turn off the heat. Let the filling cool to room temperature.
To make Parathas
Take the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges.
Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly.
Meanwhile heat a 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 whole wheat flour from both sides.
Using a rolling pin, roll lightly to make five-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
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 one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
Parathas are best served hot and crispy.
Notes
You will have leftover filling; you can refrigerate for up to a week or freeze for 2-3 months.Cooking time 20 minutes, this does not include boiling Chana Dal.
My ultimate favorite cuisine is of course Indian. But I must say that Mexican and Italian cuisines are close seconds! Overall, I enjoy trying new cuisines with a variety of flavors. After coming to the United States, Mexican cuisine was the first new cuisine I tried. As you already know, I have a story behind every dish.It was many years ago and we had just come to the United States. Some good friends of ours decided to take us to a small mom and pop Mexican restaurant. They were sure we would enjoy the food. I was a little hesitant and when the server came to take our order, I immediately began to tell her all of my limitations for food, such as no onions, garlic, and of course vegetarian. She smiled at me and proudly let me know she was the owner of the restaurant. She reassured me that I had come to the right restaurant and advised that all the food at her restaurant was made fresh that very day. She personally brought out our food which included refried beans, soft tortillas, salsa, enchiladas, and salad. I tried the food and immediately fell in love. Mexican cuisine had become another favorite cuisine, and this restaurant became our go-to place for dinner. Both dishes are also vegan and gluten free.I typically keep beans and salsa in my refrigerator or freezer. Both items freeze well. Also, you can come up with so many dishes using them. These are some of my favorite dishes to serve using refried beans and salsa: beans and corn chips, tostadas, burritos, and enchiladas. I hope you will enjoy these dishes!This recipe will serve 4.
soak the beans for at least 6 hours in six cups of water. Drain the water boiled the beans in 3 cups of water instant pot or pressure cooker for 40 minutes. Drain most of the water and save, this will be used slowly as needed.
In a saucepan moderately heat the oil over medium-high heat. Add beans keep steering and keep mashing the beans. Cook for about 5 minutes. Add tomatoes, ginger and salt keep mashing, and cook for another five minutes. Add water we have saved from beans slowly as needed. As beans cool off will become thick. I used most of the water, we saved from beans. Beans should be the inconsistency of thick batter.
How to prepare Salsa
dry roast the red chilies over medium heat, till they are darker in color. Remove from the pan and set aside.
Preheat the oven at 350-degree F. Half the tomatoes and jalapeno peppers long way. Spread them over the baking sheet, Put the tomatoes and jalapeno face down, and bake for 10 minutes.
Take out from the oven and remove the skin from tomatoes and jalapenos.
First in a food processor crush red chilies, then add tomatoes, jalapeno, and salt roughly blend them together, take it out in a bowl and add cilantro. Salsa is ready and keeps aside.
Beans and salsa make a good side dish for any Mexican cuisine.
Ras Malai Cake is a twist on a very popular Bengali dessert "Ras Malai". Ras Malai is made with homemade cheese known as “paneer” or “chana”. It consists of soft paneer balls immersed in chilled creamy milk. Ras Malai has been always my favorite dessert for as long as I can remember. Back when I came to the U.S. many years ago, Indian cooking was a challenge as there were very few Indian ingredients available. Indian groceries weren't as plentiful back then. To top that off, I was also a new cook. I remember my friends and I would always experiment with different recipes for Indian food using whatever ingredients we could find. We knew we had to make do with what we had by being creative and learning to cook using the ingredients were available. One thing we discovered is using ricotta cheese as a substitute for paneer as it was the closest in consistency to paneer. We started using ricotta cheese to make many milk-based Indian desserts. It was then that I learned how to make Ras Malai. While it certainly was not the same as the "real thing", it was super simple to make and very tasty! Most importantly, I got to enjoy a little taste of home with my favorite Indian dessert! I have done one more recipe using Ricotta cheese Microwave Milk Cake. Enjoy!This recipe will serve 6.
I am also using a 5×7 Pyrex pan for baking the cake, line the pan with parchment paper.
Mix the ricotta, sugar, cardamom, and saffron together well. Transfer the ricotta cheese mixture into a round Pyrex bowl. It should be around 1/2″ thickness. Bake it at 300 degrees F for 35 minutes.
After 10 minutes cover the cake with aluminum foil, which will prevent the cake browning from the top. Let it cool off to room temperature.
While baking the cake, prepared the milk. Boil the milk in a frying pan on medium heat until the milk reduces to about 1 cup (Make sure wet the frying pan before putting the milk to prevent milk not to burn). Stir the milk occasionally. Set aside.
Take the ricotta cake out into the serving plate, pour the milk over and garnish with almonds and pistachios. Keep it in the fridge for at least one hour, serve chill.
Red Lentil Dal is a washed and split Masoor Dal. It is a rich, healthy lentil packed with protein and serves as a great side dish for a meal. You can also serve this as a comforting lentil soup. This is an easy dish to make.I am in my seventies and surprisingly I had never cooked or tasted this lentil. About a month back we had dinner with our friend, where she served this red lentil for dinner. We loved it. I asked her how she cooked this dal. It tasted so good! After finding out which lentil she had used, I was genuinely surprised. I questioned myself: why haven’t I been cooking it? I see this red lentil in an Indian grocery store all the time but never thought I should try it. My friend, like me, was surprised when she found out that this was my first time trying this dal. She suggested this lentil for Alex (my husband) and explained that it will be good for him since it is easy to digest.After that dinner, I have made this dal many times. It is an easy, simple recipe and it tastes delicious. I serve this dal with roti, rice, and one dry vegetable (e.g. aloo methi). I thought I should share this recipe because now this dal has become a staple dish for us.Recently I have been using an instant pot instead of a pressure-cooker. It takes the same time as the pressure cooker, but the advantage is that you don’t have to watch over it when it starts steaming or when it is time to turn off. You can take care of other things in the meantime.This recipe will serve 3.
I am using instant pot to make dal. Use the instant pot on sauté mode and add oil. After oil is moderately hot add cumin seeds, and mustard seeds, after the seeds crack, add asafetida, whole red chili and ginger stir for about a minute. Now take out the ginger and red chilies from oil and keep aside. We will use this later for garnishing.
Next add tomatoes, turmeric, red chili powder and salt. Cook and stir until tomatoes are soft.
Add dal and water, stir, and close the instant pot. Change the instant pot setting to pressure cooker mode. Cook for 14 minutes.
Dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be.
Take dal out in serving bowl and garnish with ginger and red chilies.
Serve hot.
Keyword Dal Fry, Diabetic, Gravy, Hare Krishna, Healthy, High Protein, Homemade, Jain Food, Low Cholesterol, Low Fat, No Garlic, No Onion, Roti, Sattvic Food, Split Lentil, Split Masoor, Swami Narayan Food, Temple Food, Vaishnava Food
Instant Pot Red Lentil Dal: A Quick and Flavorful Meal
Red Lentil Dal is a nutritious and flavorful dish made from red lentils, which are rich in protein, fibre, and essential nutrients. It is suitable for individuals with diabetes, as it has a low glycemic index and helps regulate blood sugar levels. Additionally, it is gluten-free, making it suitable for those with gluten intolerance or celiac disease.
This dish can be easily prepared in an Instant Pot, allowing for quick and convenient cooking. It is low in fat, making it a healthy option for those looking to reduce their fat intake. As a vegan dish, it does not contain any animal products, making it suitable for those following a plant-based diet.
The dish is typically prepared by cooking red lentils with a variety of vegetables, such as tomatoes, and spinach, in a flavorful curry or gravy made from spices like cumin, coriander, turmeric, and ginger. The result is a hearty and satisfying meal that is both delicious and nutritious.
Instant Pot Red Lentil Dal, also known as Masoor Dal, is a popular Indian lentil dish known for its simplicity, flavor, and quick preparation. This Instant Pot Red Lentil Dal recipe offers a convenient way to enjoy the rich flavors of lentils infused with aromatic spices in a fraction of the time. Perfect for busy weeknights or whenever you’re craving a hearty and nutritious meal, this dish is sure to become a staple in your recipe repertoire.
Step 1: Preparation of Lentils
Begin by rinsing the red lentils (masoor dal) under cold water until the water runs clear. This step helps remove any impurities and starch from the lentils, ensuring they cook evenly and maintain their shape. Once rinsed, drain the lentils and set them aside while you prepare the other ingredients.
Step 2: Sautéing Aromatics
To infuse the dal with flavor, heat oil or ghee in the Instant Pot using the “Sauté” function. Add aromatics such as cumin seeds, mustard seeds, and dried red chilies to the hot oil, allowing them to sizzle and release their fragrance. Then, add ginger, sautéing until they turn golden brown and aromatic.
Step 3: Adding Spices
Next, it’s time to add a medley of spices to the Instant Pot to create a robust flavor base for the dal. Incorporate ground turmeric, ground coriander, ground cumin, and red chili powder, stirring well to coat the aromatics. Toasting the spices in oil helps enhance their flavors and aromas, elevating the taste of the dal.
Step 4: Cooking Lentils in Instant Pot
Once the spices are well-incorporated, add the rinsed red lentils to the Instant Pot, stirring to coat them with the aromatic spice mixture. Pour in water or vegetable broth, ensuring that the lentils are fully submerged. Close the lid of the Instant Pot and set it to “Pressure Cook” mode, cooking the dal for the specified time until the lentils are tender and cooked through.
Step 5: Natural Pressure Release
After the cooking cycle is complete, allow the Instant Pot to naturally release pressure for a few minutes before carefully opening the lid. This gradual release of pressure helps prevent the dal from splattering and ensures that the lentils are fully cooked and tender. Once the pressure has been released, gently stir the dal to combine the flavors.
Step 6: Adjusting Consistency and Seasoning
At this stage, you can adjust the consistency of the dal by adding more water or broth if desired. Taste the dal and adjust the seasoning by adding salt and freshly ground black pepper according to your preferences. For added freshness, squeeze in a splash of lemon juice or garnish with chopped cilantro leaves before serving.
Step 7: Serving and Enjoying
Serve the Instant Pot Red Lentil Dal hot, garnished with additional cilantro leaves for a pop of color and freshness. This versatile dish pairs well with steamed rice, naan bread, or roti, making it a satisfying and wholesome meal option for any occasion.
Tips for Perfect Instant Pot Red Lentil Dal
Rinse Lentils Thoroughly: Be sure to rinse the red lentils thoroughly under cold water before cooking to remove any dirt or debris.
Control Spice Level: Adjust the amount of red chili powder and dried red chilies according to your spice tolerance. For a milder dal, reduce the amount of chili powder or omit the dried red chilies altogether.
Experiment with Spices: Feel free to customize the spice blend to suit your taste preferences. Additions such as garam masala, cinnamon, or cloves can add depth and complexity to the flavor profile of the dal.
Variations of Instant Pot Red Lentil Dal
Coconut Red Lentil Dal: Incorporate coconut milk or coconut cream into the dal for a creamy and indulgent variation with a hint of sweetness.
Spinach Red Lentil Dal: Add fresh spinach leaves to the dal during the cooking process for an extra dose of greens and nutrition.
Tadka Tempering: Elevate the flavor of the dal by adding a tadka (tempering) of ghee, cumin seeds, and dried red chilies to the finished dish before serving.
Benefits of Instant Pot Red Lentil Dal
High in Protein: Red lentils are a rich source of plant-based protein, making this dal an excellent option for vegetarians and vegans.
Rich in Fiber: Lentils are also high in dietary fiber, which helps promote digestive health and keeps you feeling full and satisfied.
Quick and Convenient: Cooking dal in the Instant Pot drastically reduces the cooking time compared to traditional stovetop methods, making it a convenient option for busy lifestyles.
Frequently Asked Questions (FAQs)
Can I use other types of lentils for this recipe?
Yes, you can substitute other varieties of lentils such as green lentils or brown lentils for the red lentils in this recipe, although the cooking time may vary.
Can I make this recipe on the stovetop instead of using an Instant Pot?
Absolutely! Simply follow the same steps using a large pot or saucepan on the stovetop, adjusting the cooking time as needed until the lentils are tender.
Can I freeze leftover dal for later?
Yes, you can freeze leftover dal in airtight containers for up to 3 months. Thaw it in the refrigerator overnight before reheating and serving.
Explore more delightful Indian recipes on Manjula’s Kitchen, such as Chana Masala for another culinary adventure.
Samosas are probably the most popular Indian snack, and street food. Samosas when paired with cilantro chutney are simply out of this world. I think they are universally loved and hard to resist. I have made variations and minor changes to my samosa recipe over the years. Check out my new and improved recipe for this family favorite!This recipe will serve 4.
3medium size potatoesboiled, peeled and chopped into small pieces, will make about 2 cups
½cupgreen peasI am using frozen peas
1 ½Tbspoil
1tspcumin seedsjeera
1Tbspcoriander powderdhania
1Tbspgreen chilieschopped
2Tbspcilantrochopped, hara dhania
¼tspred chili powder
½tspgaram masala
1tspmango powderamchoor
1tspsalt
Instructions
Making the Dough
Mix the flour, sooji, salt, oil and 2 drops pf lemon juice, mix it well rubbing with your fingers. Note: lemon juice should be just 2 drops, we are not adding to flavor, lemon is added to give the crispness. Add the water slowly, to make stiff dough and knead well. Cover the dough and let it sit for at least fifteen minutes.
Making the Filling
Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds as cumin seeds crack, add green peas, and turn heat to medium and stir until tender.
Add all the spices coriander powder, green chilies, mango powder, garam masala, cilantro and salt mix it well. Add the potatoes and stir-fry for about 4 minutes. Potato mix should not be very dry. Add more salt or amchur according to taste.
Let the filling cool to room temperature.
Making Samosa
Take 2 Tbsps of water and keep aside.
Knead the dough again well. Divide the dough into 5 equal parts and make into balls. Roll each ball into 6-inch diameter circles, circle will not be very clean, that is fine. Cut each circle in half.
Spread the water lightly all along the edge of one semicircle. Pick this semicircle up with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed.
Fill the cone with about 2 Tbsps of filling, do not over fill. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Continue filling the rest of the samosas.
Heat about 1 inch of the oil in a frying pan on low 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. After samosas are floating on top of the oil turn them slowly. Fry the samosas until the samosas turn a light golden-brown color on all sides, this should take about 10 to 12 minutes. If you use a high heat, the samosa crust will be soft and not crispy.
Notes
Tips
Do not over boil the potatoes.
Be careful not to poke the potatoes multiple times while they are cooking, as they will absorb the water.
Drain immediately and keep aside until cool off.
If the filled samosas sit for too long, they will dry. To avoid this, cover with a damp cloth.
Scalloped Potatoes (Spicy Baked Potatoes) in Creamy Sauce
Scalloped Potatoes are a classic dish with layers of potatoes topped with a delicious creamy sauce! It is the perfect comfort food and side dish to any meal. A little background to the origin to this dish: When I first came to the United State, I was fortunate enough to meet a very kind elderly woman named Helen. She was so kind and helped me a lot when I first came to this country. She was the same age as my grandmother, but she wanted me to simply refer to her as Helen. We became so close that she eventually became another grandmother for my kids when I was away from my family and country. She truly was a blessing to our family. Scalloped potatoes was one of her favorite vegetarian favorite dishes to make for us. She would make this as a side dish for Easter and Thanksgiving. The ingredients are simple, and the dish is easy to make. I got inspired to make this dish while going through old photos. It has been 30 years since Helen passed away, but she will never be forgotten. I decided to add a variation to this recipe by adding some veggies and making it little spicy.This recipe will serve 4.
3medium sized potatoes peeled and sliced about 1/8 inch thick
¼cupgreen peas
¼cupcorn kernels
¼cupbell pepperchopped
¼cupcarrotsshredded
1Tbspgreen chiliesfinely chopped (this is optional)
2Tbspcilantrochopped
For white sauce
2Tbspolive oil
2Tbspall-purpose flourplain flour, maida
⅛tspblack pepper
½tspred chili flakesadjust to taste
½cupheavy cream
1 ½cupmilk
½tspsalt
Instructions
Sauce
In a small frying pan, heat the oil over low medium heat and add all-purpose flour, stir for a minute. Add black pepper, chili flakes, and salt, stir for another minute.
Reduce heat to low. While stirring slowly add cream making sure there are no lumps. Add a small amount of milk at a time. The mixture will start becoming thick, continue adding a little milk at a time whisking until smooth.
Assembly
Preheat oven to 350 degrees F (190 degrees C). I am using 5” x 7” Pyrex pan to make the Scalloped Potatoes. Grease the pan.
layer the potatoes evenly in the pan.
Pour cream sauce just covering the potatoes. Now spread the vegetables, bell pepper, carrots, green peas, corn, green chilies and cilantro. Layer the potato again over the vegetables. Pour the sauce making sure covering the potatoes evenly.
Bake it for about 40-45 minutes, potatoes should be tender and should be brown from the top.
Scalloped Potatoes are ready, nice color. Enjoy.
Notes
I prefer Yukon gold or Russet potatoes for this dish. You can use different vegetables of your choice, like broccoli, cauliflower, green beans, spinach.You might also like Vegetable Kathi Rolls, Mexican Bhel, Vegan Macaroni and Cheese
Keyword Baked Potatoes, Baked Vegetable, Cream Sauce, Creamy Butternut squash, Homemade, Main Dish, Quick And Easy, Side Dish, Spicy Baked Potatoes, Spinach Pasta, Vegetable Pasta, Vegetarian, Video Recipe, Zucchini pasta
Gulab Jamun is one of the most well-liked and popular desserts in India. Gulab Jamun has a special place in my heart as it was my very first video showcased on my YouTube channel. I never thought I would be able to parlay my passion into doing something like "Manjula's Kitchen". Gulab Jamun also happens to be a family favorite so it is always a go-to dessert I prepare. My daughter-in-law, who also loves Gulab Jamun, wanted me to try out a variation of the traditional recipe. She saw a recipe online for a Gulab Jamun cake and asked me to try making my version of this recipe. She suggested that I bake the Gulab Jamun instead of frying them, but to also try and preserve the original taste. I decided to stick with all the original ingredients for this recipe. However, I did have to experiment with the measurements of the ingredients to maintain the cake texture. Because of the delicious cardamom flavor, another name for this recipe can be "Cardamom Cake". After experimenting with this recipe for some time, I was finally satisfied with the results. I serve the Gulab Jamun cake, adding a layer of chocolate ganache and sliced nuts. You can really experiment with this recipe and make it into a version you love. The cake tastes best if you let it sit for a few hours after baking as the texture improves the longer it sits. It also has a long shelf life when kept at room temperature for several days. Enjoy this variation on a classic dessert! This recipe will serve 8.
To make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder, all-purpose flour, baking soda, baking powder, sugar and cardamom powder. Mix it well
In another bowl take butter, butter should be at room temperature not melted, whip the butter until it is fluffy. About 1 minute.
Now add the dry ingredients with butter and mix it well.
Slowly add the milk, milk should be at room temperature, mix it for about 2 minutes, batter consistency should be like cake mx.
Grease the loaf pan. Pour the Gulab Jamun batter in the pan.
Pre heated the oven at 300-degree Fahrenheit. Bake the cake for about 25-30 minutes,
Cake should be light brown the Gulab Jamun color, from the top and when you insert the knife in the center of cake should pulls out clean.
Keep the cake aside and now make the syrup add all the ingredients for syrup, sugar, water, lemon juice, cardamom, and saffron, in a saucepan. Bring it to a boil over medium-high heat. After syrup comes to boil lower the heat to medium and let it simmer for 2 about minutes.
Remove the pot from the heat.
Before poring the syrup over the cake, Poke holes in the cake with a fork, several places. Pour the syrup over the cake while it is still warm in the pan. Save about 1/2 cup of syrup. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a plate.
You can garnish the Gulab Jamun Cake in a variety of different ways. I am garnishing with chocolate ganache I have done the chocolate Ganache recipe see the recipe for chocolate cake and sliced pistachios. This recipe has wonderful flavor and appeals to all ages.
Notes
It also has a long shelf life and can be kept at room temperature for several days. Butter and milk should be at room temperature.Extra syrup you can use if you like to serve the cake as Gulab Jamun with the syrup.
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Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry)
Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas. This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish!
Heat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add the cumin seeds, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan.
Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes.
Amrood Ki khati Methi Sabji is ready to serve.
Notes
If Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava.
Keyword Amrood, cooking shows, Gourmet food, Guava Fruit, Home Cooking, Homemade, Indian food, Jain Food, Kadoo Ki Subji, Khatta Meetha, Main Dish, Mandir Food, No Garlic, No lahsun, No Onion, No Pyaj, North Indian Recipes, Recipe videos, Sattvik Food, Spicy, Swaminarayan, Tropical Fruit, Vegetarian, Veshno Cooking
