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Category: Potluck Ideas

The Ultimate Guide to Vegetarian Potluck Ideas

Potlucks are a fantastic way to enjoy a variety of dishes while sharing the cooking responsibilities. Whether you’re hosting a gathering or attending one, having a repertoire of delicious and crowd-pleasing dishes is essential. 

This guide will provide you with a range of easy party foods for potluck ideas that are not only tasty but also easy to prepare. From appetizers to desserts, these easy potluck ideas are sure to impress your guests.

What is Potluck Cooking?

Potluck cooking is a communal gathering where each guest contributes a different dish to the meal. This method of dining allows for a diverse spread of food, ensuring that there’s something for everyone. It’s a great way to try new and fusion recipes and share your culinary skills with others.

Appetizer Potluck Ideas

  1. Stuffed Bell Peppers: These colorful and flavorful peppers can be filled with a variety of ingredients, such as quinoa, black beans, and cheese. They are a healthy and visually appealing potluck recipe idea.
  2. Vegetable Spring Rolls: Fresh and crunchy, these spring rolls are perfect for any potluck. They can be served with a variety of dipping sauces, making them a versatile indian veg appetizers.
  3. Caprese Skewers: Simple yet elegant, these skewers feature cherry tomatoes, fresh mozzarella, and basil leaves drizzled with balsamic glaze. They are quick and easy to assemble, making them an ideal quick easy potluck idea.
  4. Spinach and Artichoke Dip: A classic favorite, this creamy dip can be served with bread, crackers, or vegetables. It’s always a hit at potlucks.
  5. Hummus and Pita Chips: An easy and healthy option, homemade or store-bought hummus served with pita chips is a great appetizer that everyone will enjoy.

Main Course Potluck Ideas

  1. Vegetable Lasagna: Layers of pasta, vegetables, and cheese make this dish a hearty and satisfying option. It’s one of the best potluck ideas for feeding a crowd.
  2. Quinoa Salad: Light and nutritious, quinoa salad can be customized with a variety of vegetables, nuts, and dressings. It’s a versatile dish that can be served hot or cold.
  3. Chickpea Curry: Rich and flavorful, chickpea curry is a fantastic vegetarian main course. Serve it with rice or naan bread for a complete meal.
  4. Stuffed Portobello Mushrooms: These mushrooms can be stuffed with a variety of ingredients, such as spinach, feta, and breadcrumbs. They are a delicious and filling option for a potluck.
  5. Vegetable Stir-Fry: Quick and easy to prepare, a vegetable stir-fry is a colorful and healthy main course recipes. Use a variety of vegetables and a tasty sauce to make this dish stand out.

Side Dish Potluck Ideas

  1. Roasted Vegetables: Simple yet flavorful, roasted vegetables are a great addition to any potluck spread. Use a mix of your favorite vegetables, such as carrots, bell peppers, and zucchini.
  2. Greek Salad: A refreshing and light side dish, Greek salad is made with tomatoes, cucumbers, olives, and feta cheese. It’s a great option for a summer potluck.
  3. Potato Salad: A classic side dish, potato salad can be made in many different ways. Opt for a version with a light vinaigrette or a creamy dressing.
  4. Couscous Salad: Fluffy and light, couscous salad can be mixed with a variety of vegetables and herbs. It’s a quick and easy side dish that everyone will love.

Dessert Potluck Ideas

  1. Fruit Salad: A refreshing and healthy dessert option, fruit salad can be made with a variety of seasonal fruits. Add a touch of honey or lime juice for extra flavor.
  2. Brownies: Rich and chocolatey, brownies are always a hit at potlucks. Make a batch of your favorite recipe and watch them disappear.
  3. Lemon Bars: Tangy and sweet, lemon bars are a delightful dessert. They are easy to make and can be cut into small squares for easy serving.
  4. Carrot Cake: Moist and flavorful, carrot cake is a crowd-pleaser. Top it with cream cheese frosting for an extra special treat.
  5. Mini Cheesecakes: Individual cheesecakes are perfect for potlucks. They can be made in muffin tins and topped with fruit, chocolate, or caramel.

FAQs

Q: What is potluck cooking? 

A: Potluck cooking is a communal gathering where each guest contributes a different dish to the meal, ensuring a diverse spread of food.

Q: What are some easy potluck ideas? 

A: Some easy potluck ideas include stuffed bell peppers, vegetable spring rolls, caprese skewers, vegetable lasagna, and quinoa salad.

Q: Can potluck dishes be made in advance? 

A: Yes, many potluck dishes can be made in advance. This allows you to prepare your dish ahead of time and focus on enjoying the gathering.

Q: What are some quick and easy potluck ideas? 

A: Quick easy potluck ideas include hummus and pita chips, roasted vegetables, fruit salad, and mini cheesecakes.

Q: Are there vegetarian options for potlucks? 

A: Yes, there are many vegetarian options for potlucks. Dishes like vegetable stir-fry, chickpea curry, spinach and artichoke dip, and carrot cake are great choices.

Conclusion

Finding the perfect potluck ideas doesn’t have to be a challenge. With these recipes, you can create a delicious and diverse spread that will impress your guests. 

Whether you’re looking for easy potluck ideas, potluck recipe ideas, or quick easy potluck ideas, this guide has you covered. 

Enjoy the variety and camaraderie that potlucks bring, and happy cooking! Explore more recipes on Manjula’s Kitchen and discover the joy of cooking nutritious and delicious food.

  • Fruit Delight Cake

    Fruit Delight Cake

    Recipe submitted by Joy

    Fruit Delight Cake

    Fruit Delight Cake

    If you love papayas, then you will love this Fruit Delight cake made with chunks of papaya. You can top this cake with any kind of berry. Its a dessert known for its perfection which can be a great alternative cake during Christmas.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    To make the cake:

    • 1 ¼ cup vegetable oil
    • 2 cup sugar
    • 4 tbsp butter
    • 2 cup all purpose flour
    • 2 tsp . cinnamon
    • 2 tsp . baking soda
    • 2 tsp . baking powder
    • 1 tsp. salt
    • 2 cup ripe papayas, diced
    • 1 cup walnuts, chopped

    To make the Icing:

    • 8 oz. cream cheese, softened
    • 1 cup butter, softened
    • ¾ cup confectioner’s sugar
    • 2 2 tsp. vanilla extract

    For icing: whipped cream

    For topping: Varieties berry fruits

    Instructions
     

    • Preheat oven to 350 degrees.
    • Generously grease a 9×13-inch baking pan.
    • In a mixing bowl; whisk together oil, sugar and butter.
    • Add dry ingredients stirring to combine well. Stir in papaya and walnuts.
    • Transfer into prepared pan.
    • Bake 30-40 minutes.
    • Cool before icing. In a mixing bowl; cream together cream cheese, butter, sugar and vanilla well.
    • Spread icing over cooled cake and top it with berries.
    Tried this recipe?Let us know how it was!
  • Galaxy Mini Pizzas

    Galaxy Mini Pizzas

    Recipe submitted by Deepti

    Galaxy Mini Pizzas

    Galaxy Mini Pizzas

    Galaxy Mini Pizzas are an extremely easy to make snack that is an instant hit at parties with adults and kids alike. It is a super easy kid friendly recipe and being pizza in small bites it is popular among all.
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    Course Bread
    Cuisine Indian
    Servings 12 Galaxy Mini Pizzas

    Ingredients
      

    Pastry Pizza Base

    • 220 gms all purpose flour
    • 110 gms butter
    • 1/4 tsp salt
    • water to knead

    Pizza Sauce

    • 5 Tablespoons Olive oil
    • 200 gms Tomato Puree
    • 3 Fresh Tomatoes – finely chopped
    • 1 Onion – finely chopped
    • 2 Tablespoons Oregano
    • 3 Cloves Garlic – minced
    • 1 tsp Sugar
    • Salt and Pepper to taste

    Other

    • 100 gms grated mozzarella cheese
    • Fresh parsley to decorate

    Instructions
     

    • For the pastry dough, rub the flour with the butter and flour till a breadcrumb texture is formed, add the salt and water and knead into a dough. Cover with moist cloth/cling film and chill in fridge for 30 minutes.
    • Heat the olive oil in a pan, Saute the onion and garlic till light brown. Add in the fresh tomatoes, puree and oregano and cook on low heat for 15-20 minutes. Add sugar, salt and pepper.
    • Take the pastry dough from the fridge and roll the pasty dough into a rectangle (approx. 40cm by 20cm).
    • Spread the Pizza sauce and grated cheese on the dough base and roll into a long cylinder. Seal the ends.
    • Cut into 1 inch slices and place on a baking tray. Slightly flatten the rolls with he back of a Paddle/spoon.
    • Cook in a preheat oven for 20-25 minutes till light brown.
    • Serve hot decorated with fresh herbs.
    Tried this recipe?Let us know how it was!
  • Money Bag Baked Samosas with Savory Pongal Filling

    Money Bag Baked Samosas with Savory Pongal Filling

    Recipe submitted by Adelina Srinivasan

    Money Bag Baked Samosas

    Money Bag Baked Samosas with Savory Pongal Filling

    For this month’s contest, I had to think hard about creativity and practicality. Pongal, the Tamil Harvest festival falls on the 14th of January, and so does the Eastern Orthodox New Year (I am originally from Moldova). They are fixed dates since the calendar follows the solar calendar.
    Usually, I make separate dishes to celebrate these two holidays in one day, but this year I combined the two traditions into one. Or maybe I combined three traditions into one: North Indian, South Indian and Moldovan!
    The result is a corn flour based pastry for samosa, filled with the savory South Indian Ven pongal. (Corn is a grain that symbolizes prosperity in Moldova and it is thrown around the house as a blessing on New Year's Day).
    Rice filled pastries are popular throughout the world, but the Pongal samosa is a true hit! And, to celebrate festivity and good luck, I shaped these samosas into “money bag” shapes! They are crisp, beautiful, and most importantly very tasty. And healthier too- they are baked.
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    Course samosa
    Cuisine Indian

    Ingredients
      

    Making the Samosa Pastry

    • 2.5 cups all purpose flour
    • 1 cup yellow corn flour
    • 1/4 cup olive oil
    • 1 teaspoon salt
    • water to knead

    Making the Samosa Filling

    • 1 cup raw rice
    • 1/2 cup yellow split moong bean (dal)
    • 1 tablespoon Salt

    Seasoning Ingredients:

    • 2 tablespoons ghee (clarified butter)
    • 1 tablespoon coarsely ground black pepper
    • 1 teaspoon cumin seeds
    • 1 teaspoon ginger paste
    • 16 cashew nuts
    • Curry leaves- a few

    Instructions
     

    Making the Samosa Pastry

    • Mix the flour, corn flour, oil and salt together.
    • Add water gradually and knead everything into a pliable, but firm dough.
    • Keep aside, covered with a damp towel, for 30 minutes to rest.

    Making the Samosa Filling

    • Wash the rice and the split mung dal and pressure cook along with salt for 10 minutes
    • Lightly mash cooked rice and dal with a fork.
    • Heat ghee, add the black pepper, cumin seeds. When the seeds splutter, add the ginger paste, cashews and the curry leaves, and fry, stirring, till cashews turn golden brown.
    • Add the seasoning to the cooked rice and dal and mix well. Let cool.

    Assembling the Samosas:

    • Divide the pastry dough into roughly 14-16 balls and roll each portion into round disks about 7 inches diameter
    • Place a small amount of rice filling into the center. Bring the sides of the circle to the center and pleat to form a purse, or bag. Pinch the dough together. Optionally, have a few strands of cooked rice noodles and wrap around the bag to form a tie.
    • Place on a greased cookie sheet .
    • Preheat the oven to 350F.
    • Bake the money bag samosas till crisp and golden in color (about 30 minutes)
    • Serve with tamarind chutney or your favorite sauce.
    Tried this recipe?Let us know how it was!
  • Slice Salad

    Slice Salad

    Recipe submitted by Aarti Dedakiya

    Slice Salad

    Slice Salad

    Slice Salad is a unique-looking salad that is both sweet and refreshing. You can easily vary it by replacing/adding other fruit. It can be even served as a dessert recipe.
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    Course Salad
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Main Ingredients:

    • 1 red Apple
    • 1/2 Cup of Orange
    • 4 to 5 leaves of Lettuce
    • 10 pieces of Paneer cubes

    Salad Dressing Ingredients:

    • 1 tablespoon olive oil
    • 2 tablespoons fresh orange juice
    • 1 tablespoon fresh strawberry juice
    • 1 teaspoon salt
    • 1 teaspoon sugar 
    • 1 teaspoon dry basil leaves
    • 1/2 teaspoon chili flakes

    Instructions
     

    Method

    • Take 4 to 5 full leaves of lettuce and place them over the plate
    • Cut apples into 4 pieces and slice them with a slicer.
    • Arrange the apple slices circularly on the lettuce base.
    • Arrange the orange pieces on the inner edge of the apple slices.
    • Arrange the paneer cubes at the center.
    • To make the salad dressing, mix the above-listed salad dressing ingredients and mix it well.
    • Dressing the salad with the above-mixed salad dressing.

    Notes

    Variation
    You can choose any kind of fruit you like.
    Tried this recipe?Let us know how it was!
  • Mixed Bean Salad

    Mixed Bean Salad

    Recipe submitted by Aaradhana Singh

    Mixed Bean Salad

    Mixed Bean Salad

    Mixed Bean Salad is a simple, tasty, heart healthy, high protein and fiber, and low fat dish. You can choose beans and vegetables of your choice also.
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    Course Salad
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1 Cup Kidney Beans
    • 1 Cup Black Eyed Peas 
    • 1 Cup Chick Peas
    • 1/2 Cup Finely Chopped Bell Pepper
    • 1/4 Cup Finely Chopped Celery
    • 10-15 sticks Finely Chopped Cillantro
    • 1/2 Cup  Finely Chopped Cucumber
    • 1-1.5 inch piece Finely Chopped Ginger
    • 2 Finely chopped Green chilli (or according to taste)
    • 6-8 sticks Finely Chopped Spring Onion
    • 1 Cup  Finely Chopped Tomato
    • 1 Cup  Chopped Lettuce
    • Salt According to taste
    • 1 tsp Black Pepper Powder
    • 1.5 tsp Dry Mango Powder
    • 2 tsp Chat Masala
    • 1 tbsp Lemon Juice
    • 1 tbsp Extra virgin olive oil

    Instructions
     

    Method

    • 1. Soak Kidney Beans,Black Eyed Peas,Chick Peas overnight and pressure cook them for 2 whistles.
    • 2. Take a big bowl. Add all mixed beans.
    • 3. Mix all the chopped vegetables into the beans.

    Dressing:

    • 4. Take a seperate bowl. Add extra virgin Olive oil, salt, black pepper, dry mango powder, chat masala and lemon juice. Mix well.
    • 5.Add the dressing to salad.
    • 6.Garnish with cillantro.

    Notes

    Note: Mix everything 10 minutes before serving.
    Tried this recipe?Let us know how it was!
  • Colorful Antipasti Bread

    Colorful Antipasti Bread

    Recipe submitted by Haddas Friedman

    Colorful Antipasti Bread

    Colorful Antipasti Bread

    This Colorful Antipasti Bread is a delicious, beautiful, and most importantly fun, low fat and healthy bread to make! (I received the original recipe from Oren Giron)
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    Course Bread
    Cuisine Indian

    Ingredients
      

    For the dough:

    • 1 Kg of sifted white flour (for the best results use Bread Flour, if you can't find any, regular white flour will do the trick)
    • 30 gr dry yeast
    • 450-600 milliliters of lukewarm water (depending on how moist the flour is)
    • a bundle of fresh Basil chopped
    • 50 gr of sugar
    • 20 gr of salt
    • 100 gr grated Parmesan cheese

    For the filling:

    • 3 courgettis, sliced and lightly roasted in the oven
    • 2 red peppers, roasted and pealed
    • 2 small sweet potatoes roasted in the oven
    • (you can also use an eggplant sliced and roasted, or other veggies you like roasted in the oven)

    Instructions
     

    Method

    • Roast and prepare the vegetable filling you intend on using in the bread.
    • Place all of the dough's ingredients in a mixer bowl with 450ml of water and start mixing. If dough seems a little dry add a bit more water until it forms into a smooth soft ball (but no more than 600ml), this should take about 10 minutes. you can also do this by hand.
    • Place the dough in a bowl, cover it and let it rise until volume has doubled. This takes about one hour, depending on the weather 🙂
    • Preheat the oven to 200C.
    • Divide the dough into 3 equal pieces and roll out each one into a rectangle (do not over knead the dough, or it will turn elastic and hard to work with).
    • Place a third of the vegetables on each rectangle leaving the edges empty (see photo).
    • Fold each vegetable topped rectangle into an oval shaped loaf (see photo).
    • Place loaf on baking dish lined with a baking sheet, cover and let rise until the loaf doubles in volume.
    • Dust the tops of the loafs with flour and make small incisions on top with a knife.
    • Bake for 230C for 15 minutes and then reduce to 200C for about 20 minutes.
    • Take a peek in the oven near the end, when the bread is nice and brown (the bottom too) its ready.
    • Let cool before slicing.
    Tried this recipe?Let us know how it was!
  • Apple Custard with Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Recipe submitted by Kamakshi Kshirsagar

    Apple Strawberry Sauce

    Apple Custard with Strawberry Sauce

    Apple custard is a nice gluten-free dessert with the red strawberry sauce to give a holiday touch. The uncooked apples and roasted almonds give it a nice texture.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    for Sauce

    • 2 cups (500 grams) strawberries, rinsed, green tops removed (frozen will work)
    • 1/4 to 1/3 cup sugar (depends on sweetness of berries)
    • 1/2 tbsp lemon juice
    • 2 tbsp water
    • 1 tbsp cornstarch dissolved into 2 tbsp water

    for Custard

    • 2 cups milk
    • 3 tbsp custard powder ( I used vanilla flavor.)
    • 3/4 cup sugar
    • 10-15 roasted chopped almonds
    • 1/2 tsp cardamom powder
    • 1 1/2 cup chopped apple (you can use chikoo, banana, grapes too)
    • 1/4 cup pomegranate seeds 

    Instructions
     

    for Strawberry Sauce

    • Mix strawberries, sugar, lemon juice and water in a pot.
    • Heat the mixture in medium flame for 13-15 mins.
    • Keep the pot covered (occasionally stir).
    • When the strawberries are tender and can easily cut by spoon, this is the time to add the corn starch dissolved in water. Stir it nicely and turn off the heat. Let the mixture cool for 10 mins.
    • Put the mixture in blender and make a puree. Strawberries has seeds on sides. Strain the sauce to remove these seeds. Keep the sauce in refrigerator.

    for Custard

    • Take some (3-4 tbsp) milk and mix custard powder to it.
    • Heat rest of the milk at medium flame, add sugar to it.
    • Just before boiling add the custard powder mixture (made in step 1) to the milk. Add the cardamom powder.
    • Keep stirring the milk till it boils. After boiling take the pot away from heat. Add roasted chopped almonds. Let it cool for an hour.
    • Add the fruits to custard.
    • Keep the mixture in refrigerator.
    • While serving add 1 tsp strawberry sauce at bottom of the bowl. Add the fruit custard and top it with the strawberry sauce. See Photo.

    Notes

    Additional:
    Decorate with some fresh mint leaves (optional).
    Tried this recipe?Let us know how it was!
  • Double Decker Apple Coconut Pineapple Burfi

    Double Decker Apple Coconut Pineapple Burfi

    Double Decker Burfi

    Double Decker Apple Coconut Pineapple Burfi

    Apple coconut and Pineapple Burfi is a simple and yummy fruity burfi with no fat and also looks great with two different colored layers. Its a dessert with a fusion of apple, coconut and pineapple.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    for Apple Coconut layer

    • 2 Red Apples (Roughly grated)
    • 1/4 Cup  Grated Coconut (Packed)
    • drop of Coconut extract (Optional)
    • pinch of Red food color (Optional)
    • 1/2 Cup  Sugar

    for Pineapple layer

    • 1 Cup Crushed Pineapple
    • 1/2 Cup 1/2 Cup Milk powder – ( Packed)
    • Pineapple extract – a drop (Optional)
    • Yellow color – a pinch (Optional)
    • 1/2 Cup Sugar

    Instructions
     

    for Apple Coconut layer

    • Heat a pan and fry the grated apples until all the juices get evaporated.
    • When the apple seem to have got half cooked add in coconut, extract, food color, sugar and keep stirring the mixture on a medium to low flame, until the entire mixture comes together as a ball without sticking to the pan.
    • This consistency is something very similar to the usual coconut burfi.
    • At this stage transfer the mixture to a greased pan and let it cool.
    • Next prepare the pineapple layer for the burfi.

    for Pineapple layer

    • Grind the crushed pineapple into a coarse paste.
    • Heat a pan add the pineapple paste and cook until it becomes dry.
    • Now add in the milk powder, pineapple extract, color, sugar and cook the mixture on low flame until the entire mixture comes together as a ball without sticking to the pan.
    • Now transfer this mixture on the already made apple coconut layer.

    Notes

    Let the burfi cool down for 30 minutes and then cut into desired shape and size.
    If desired the burfis can be garnished with silvered almonds or cashews.
    Tried this recipe?Let us know how it was!
  • Poached Pears with Warming Spices

    Poached Pears with Warming Spices

    Recipe submitted by Stephen Davidson

    Poached Pears with Warming Spices

    Poached Pears with Warming Spices

    These are perfect for the wintertime; they're hearty and warming, full of delicious spice, and easy to make. They're also not too rich, which is a relief after a season of indulgence. If you've got the time, make extra and save them for a lovely breakfast with some oatmeal or yogurt.
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    Course vegan
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 4 pears
    • 2 cups apple juice (500 ml)
    • 1 cup fresh cranberries (100 g)
    • 8 cardamom pods
    • 4 cloves
    • 2 cinnamon sticks
    • 1 star anise

    Instructions
     

    Method

    • Add everything except the pears to a large pot and bring to a boil.
    • Meanwhile, take the tip and bottom off of the pears, halve them lengthwise and scoop out the seeds with a small spoon.
    • Gently add the pears to the boiling liquid and simmer on medium low heat for 15-20 minutes, occasionally using a spoon to scoop cooking liquid over the top bits.
    • Remove soft pears with a big spoon and put into serving bowls.
    • Remove spices from cranberries with a little spoon; don't worry if you miss a clove, it adds a nice character.
    • Cook the cranberry mixture for a further couple of minutes if necessary, to make a nice sauce.
    • If you can see runny liquid, it needs to be cooked more.
    • Serve the sauce over the pears when you're ready.
    • I quite like the sour/spicy flavor of these as is, but you may wish to add a sprinkle of sugar- especially for children.
    • Enjoy!
    Tried this recipe?Let us know how it was!
  • Pineapple kesaribath

    Pineapple kesaribath

    Recipe submitted by Akhila Bhatt

    Pineapple Kesaribaath

    Pineapple kesaribath

    Pineapple Kesaribath is a quick & easy, simple recipe to make. The pineapple really adds to the delicious flavor to the dessert.
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    Course Dessert
    Cuisine Indian

    Ingredients
      

    Ingredients:

    • 1/2 cup semolina
    • 1 cup pineapple juice
    • 1/2 cup water
    • 3 pineapple slices – diced
    • 7-8 strands of saffron – soaked in 2 tbsp water
    • 1/4 cup sugar (adjust based on pineapple juice sweetness)
    • Pinch of salt
    • 10 cashew nuts
    • 5 raisins
    • 4 cardamom pods – seeds crushed
    • Ghee

    Instructions
     

    Method

    • Take 1 tsp of ghee in a frying pan and roast semolina. Stir until it starts to turn brown. Keep aside
    • Take pineapple, pineapple juice, water, sugar, salt, 1 tsp ghee, cardamom powder, saffron strands in a pan. Bring it to boil.
    • In a small skillet, take 2-3 tsp of ghee. Add cashew nuts and fry until it starts to change color.
    • Take it off heat. Add raisins. After 10-15 seconds add it to the kesari baath. Stir again.
    • DONE!!!
    Tried this recipe?Let us know how it was!
  • Butternut Squash Gnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

    Recipe submitted by Nibedita Das

    Butternut Squash Bnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce

    Butternut Squash Gnocchi in Coconut Curry Sauce is an Indian-Italian inspired vegan fusion recipe. Italian cuisine is my favorite and this is an Indian twist to a classic Italian soft dumpling – gnocchi. Hope you enjoy!
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    Prep Time 50 minutes
    Cook Time 30 minutes
    Course vegan
    Cuisine Indian
    Servings 7 people

    Ingredients
      

    Ingredients:

    • 1 1/2 to 2 lb butternut squash, peeled and cut into 1” cubes
    • 14 oz can of coconut milk
    • 2 cups all-purpose flour (plus a little more to coat surface you are working on)
    • 1/2 cup extra firm tofu, pureed
    • 1/2 cup vegetable stock
    • 1 cup green peas (fresh or frozen/thawed)
    • 1 medium yellow onion, chopped
    • 1 medium lemon (optional)
    • 5 cardamom pods, bruised
    • 5 cloves
    • 5 cloves of garlic, peeled and grated
    • 3 tbs olive oil
    • 2 tbs unsalted butter
    • 1 1/2 tbs curry powder
    • 4 1/2 tsp salt
    • 1 1/2 tsp red chili powder
    • 1 tsp garlic powder
    • 1 tsp black pepper

    Instructions
     

    Method

    • Prepare butternut squash: Peel and cut into 1” cubes. Microwave until soft (approx 10m) and then puree in blender. Set aside.
    • Make Gnocchi:
    • Put 2 cups of flour in center of a flat work surface. Add 1 tsp salt and 1 tsp black pepper, 1 tsp garlic powder, 1 tbs olive oil. Mix ingredients together.
    • Make a well in the center of flour mixture. Add 2 cups of pureed butternut squash. Slowly incorporate flour beginning with inner rim of the well.
    • When flour is incorporated, gather dough into a round ball. Knead mixture until smooth (approx 4-5m).
    • Divide dough into 6 equal pieces. Roll each piece into 1” diameter log. Cut this into ½”-long pieces to make gnocchi
    • Transfer gnocchi to a baking sheet and cover with damp paper towel.
    • Repeat process with rest of the gnocchi dough.
    • Bring 6 qt of water to a boil with 3 tsp salt in large pot over high heat. Add gnocchi and boil until they rise to surface of water (approx 3-4 minutes).
    • While Step #3 is ongoing, heat a large nonstick skillet over high heat. Add 2 tbs olive oil, butter, cardamom, cloves, onion, garlic, and peas. Cook for approx 3 minutes or until onions and garlic lightly browned.
    • Reduce heat to medium. Add ½ tsp salt, chili powder, and curry powder. Stir for a minute.
    • Add coconut milk, ½ cup butternut squash puree, and tofu puree. Combine all ingredients for another 2 minutes or so. Then add vegetable stock and let simmer for another 2 minutes.
    • Using slotted spoon, transfer cooked gnocchi to skillet and toss to combine.
    • Serve immediately with freshly squeezed lemon juice as garnish.
    Tried this recipe?Let us know how it was!
  • Chaat Bites

    Chaat Bites

    Recipe submitted by Divya

    Chaat Bites

    Chaat Bites

    Who doesn't like chaat? I think the Indian chaat is loved universally these days. It's a great appetizer and one that's bound to get those taste buds jumpin' for more. Chaat is a great all-weather appetizer too. The spices make it perfect for that rainy/cold day and the freshness makes it perfect for a hot summer's day as well. However, chaat – be it bhel puri, aloo chaat, dahi batata puri etc., served up in the traditional way can get messy and it's not easy to serve as an appetizer, especially to large party crowds. When made ahead of time, it can get soggy too.
    Appetizers are typically finger foods that are easy to pick up and eat while waiting for the main course. So I decided to come up with an appetizer that has all the flavors of a traditional chaat and at the same time has the convenience of being able to be made ahead of time and is also a finger food. After some thinking, I came up with these yummy Chaat Bites – a crowd pleaser for sure!
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    Course Appetizer
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    Ingredients:

    • 1/2 Cup Potatoes boiled and mashed
    • 1/2 Chickpeas – can drained or 1/2 cup after soaking overnight
    • 1 small Tomato (chopped)
    • 3 tsp  Chaat masala
    • 1-2 tsp  Red chili powder
    • 2 tsp  Chole masala
    • 1 tbsp  Greek yogurt (if you don't have greek yogurt, take regular plain yogurt in a thin muslin cloth, tie the ends and hang it overnight in the refrigerator to drain out the liquid)
    • Salt to taste
    • 1 Cup Fine Sev

    For Date/Tamarind (Red) chutney:

    • 5 dates
    • 1 tbsp  tamarind paste
    • 1 tbsp of jaggery
    • 1 tsp black salt
    • 1 tsp red chili powder
    • 2 tsp cumin powder
    • 1 1/4 cup of water

    For Mint/Cilantro (Green) chutney:

    • 2 cups Mint leaves (washed)
    • 1 cup Cilantro leaves (washed)
    • 2-3 green chilies
    • salt to taste
    • pinch of jaggery
    • 2-3 tbsp of water

    Instructions
     

    Method

    • Take the chickpeas in a microwave safe bowl. Add 2 tsp chaat masala, chopped tomato, chole masala, salt to taste (chaat masala already has salt), 2tbsp water. Microwave covered on high for 5 minutes. Remove and mash with fork or pulse couple times in the blender to get a course and chunky paste.
    • Take the above paste in a big bowl. Add all the remaining ingredients except the chutneys and the sev.
    • Now add about 2 tsp of red chutney and 2tsp of green chutney.
    • Mix all ingredients well using a spatula or clean hands to form a big ball like dough. Should be able to make small balls.
    • Now take about lemon sized chunks of the mixture and shape into balls.
    • Place the balls on a cookie sheet and bake at 350F for about 7-8mins. This step is entirely optional. The baking only adds some crispiness to the texture and enhances some flavors but the since all ingredients are already cooked, this step can be skipped.
    • Now in another deep bowl combine 1/2 cup of red chutney and 1/2 cup of green chutney and mix well.
    • Take the 1cup of fine sev in a shallow dish.
    • Now take one ball and dip it in the chutney mixture to coat it evenly and then roll it in the sev until the sev sticks to it all around. You just made your first chaat bite!
    • Carefully place it on the serving dish. Repeat with all other balls and serve the chaat bites along with the remaining chutney.

    For Date/Tamarind (Red) chutney:

    • Combines all ingredients into a pan.
    • Heat on medium until water starts to boil and the dates soften.
    • Then put it in a blender and blend to smooth chutney.

    For Mint/Cilantro (Green) chutney:

    • In a blender combine all ingredients.
    • Blend to a smooth paste.
    • Then squeeze the juice of half a lime.
    Tried this recipe?Let us know how it was!
  • Banana Puri (Kela Ke Puri)

    Banana Puri (Kela Ke Puri)

    Banana Puri (Kela Ke Puri)

    Banana Puri (Kela Ki Puri)

    Banana Puries are delicious fried Indian puffed bread. Puries have richness of banana flavor enhanced with cardamom. Banana Puries are good for festive occasions and holidays. These can be served for breakfast or as a snack. Puries are especially good for picnic or to take for travel.
    5 from 1 vote
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    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes
    Course Snack
    Cuisine Indian
    Servings 10 people

    Ingredients
      

    • 1/2 cup Banana mashed
    • 1/2 cup sugar
    • 1 tbsp ghee or butter melted
    • 1/8 tsp crushed cardamom seeds ilachi
    • Pinch salt
    • 3 tbsp coarsely ground almonds about 18 almonds
    • 3/4 cup whole wheat flour use as needed
    • 3/4 cup all-purpose flour use as needed

    Instructions
     

    • Peel and mash the banana, add the sugar, almond, butter, salt and cardamom mix it well. Add whole-wheat flour and all-purpose flour to the banana mix and make a firm and smooth dough. Keep it aside for about 2 hours.
    • Grease the fingers and knead the dough for a minute and divide in four equal parts
    • Roll them into 8” diameter and cut them in about 2” diameter, using a cookie cutter.
    • Heat the oil in a frying pan on medium heat. To check the heat if oil is ready put one piece of dough in oil, dough should sizzle and come up slowly.
    • Fry the puries few at a time don’t over crowd the frying pan. Puries will puff and fry them till they are dark brown from all around. It will take about 2 minutes to fry every batch.
    • Take them out over paper towel so it can absorb the extra oil.

    Notes

    Notes:
    This is good recipe for vegan by replacing the butter with oil. Puries can be served hot or eaten at room temperature. Banana Puries can be stored for a week; you don’t need to refrigerate them.
    Tried this recipe?Let us know how it was!
  • Grilled Tofu Sandwich

    Grilled Tofu Sandwich

    Grilled Tofu Sandwich

    Grilled Tofu Sandwich

    These are absolutely delicious and flavorful sandwiches that are quick and easy to make. Tofu sandwiches are healthy and appropriate for Vegans, too. The Tofu provides a great source of protein, while the Hari Cilantro chutney brings in a unique ethnic flavor to the sandwich. These sandwiches make a great “to-go” lunch.
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    Course sandwich
    Cuisine Indian
    Servings 2 sandwiches

    Ingredients
      

    Ingredients:

    • French rolls or sandwich rolls
    • 4-¼ inch thick firm tofu slices (tofu usually comes in 16oz blocks soaked in water and each of these will make approx. 12 slices)
    • 1 zucchini
    • slices of tomatoes
    • Few pieces of romaine lettuce
    • 2 tablespoons olive oil
    • ¼ cup Hari Cilantro Chutney
    • 2 teaspoons  sugar
    • About 1/8 teaspoon salt

    Instructions
     

    Method

    • Prepare sandwich ingredients: Slice tofu into ¼” thickness and pat dry. Wash and remove ends of zucchini, then cut lengthwise into approx. ⅛” thick slices. Wash and slice tomatoes. Set aside.
    • Mix Hari Cilantro Chutney and sugar, set aside.
    • Generously grease a flat skillet and bring to medium heat. Add tofu and zucchini slices and lightly sprinkle with salt. Grill on both sides until they are light-brown in color. Remove from skillet and wipe skillet clean.
    • Slice rolls lengthwise through the center and lightly spread with olive oil on the inside portion. Place on medium-heat skillet to toast. Turn off the heat.
    • Assemble the sandwich over the skillet: Turn over the roll and lightly spread Hari Cilantro Chutney on the bottom half of the roll. Layer with lettuce followed by tofu slices. Spread tofu with more chutney. Layer with zucchini followed by tomatoes. Cover with the top half of the roll.

    Notes

    Variation
    Yellow Squash, eggplant, or mushrooms also taste great in this sandwich.
    Tried this recipe?Let us know how it was!
  • Puran Poli – Sweet Flatbread

    Puran Poli – Sweet Flatbread

    Puran Poli

    Puran Poli – Sweet Flatbread

    Puran Poli is a sweet flat bread with a sweet dal lentil filling. This is a popular bread in the states of Gujarat and Maharashtra. Puran poli is a wonderful breakfast dish, and can also be served as a snack.
    5 from 1 vote
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    Course Bread
    Cuisine Indian
    Servings 10 Puran Poli

    Ingredients
      

    Ingredients:

    • 1/2 cup of whole wheat flour (atta)
    • ¼ cup all-purpose/plain flour (Maida)
    • 2 tablespoons oil
    • Approximately 1/3 cup water

    Filling

    • ¾ cup Toor dal (Ahrar dal) (available in Indian grocery stores)
    • 1 cup sugar
    • ½ teaspoon turmeric
    • 1 teaspoon cardamom powder (elaichi)
    • ¼ teaspoon nutmeg (jaiphal)

    Also Needed

    • Approximately 3 tablespoons oil
    • Approximately ½ cup of dry whole wheat to roll the bread

    Instructions
     

    Filling

    • Wash and soak the toor dal in two cups of water for at least four hours. Dal will double in volume after soaking. Discard any remaining water.
    • Add toor dal and turmeric to two cups of water and cook in a heavy pan over medium-high heat. When dal boils, remove the yellow foam from the top. Reduce the heat to medium and cover the pan.
    • Let it cook for 25 minutes, adding more water if needed. Dal should be very soft and mushy.
    • Add sugar and cook until the dal looks like paste and starts to hold together. Add cardamom and nutmeg powder and mix well. The dal filling will be very soft and sticky.

    Dough

    • In a bowl, mix whole-wheat flour, all-purpose flour, and oil; add water slowly to make a very soft dough. The dough should not stick to your fingers. Cover the dough and set it aside. Let it rest for at least ten minutes.

    Making Puran Poli

    • Divide both the dough and the dal filling into ten equal parts. The parts of the dal filling should be about 2½ times that of the dough balls.
    • Roll the dough balls into 2½”-diameter circles. Place one part of the filling in the center of each. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all ten balls. Let the filled balls settle for three to four minutes.
    • Heat the skillet on medium-high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away.
    • Press the filled ball lightly on both sides on a surface covered with dry whole wheat flour.
    • Lay the balls on the sealed side up and lightly press them into circles about 2” in diameter. Roll the balls gently into 5” circles. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole wheat flour on both sides of the semi-rolled puran poli.
    • Place the Puran poli in the skillet. When it starts to change color, flip it over. You will notice some golden-brown spots.
    • After a few seconds, spread one teaspoon of oil on the puran poli. Flip them again and lightly press the puffed areas with a spatula. Flip again, and press with the spatula making sure the puran poli are golden-brown on both sides.
    • Repeat the same process for the remaining.
    • Puran poli is ready to be served and it tastes best when eaten hot.

    Notes

    Tips

    1. When cooking the dal, use a large pot to prevent it from boiling over, as this can happen very easily.
    2. Cooked Puran Poli can be stored for a week in the refrigerator.  Re-heat over a skillet or in the toaster oven.
    Variation
    Puran Poli can be prepared using Chana dal, however, it has to be cooked for a slightly longer time.   
    Tried this recipe?Let us know how it was!